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    Store and Stack Kitchen Tools and Equipment

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    Rovie Avenido Salindo
    The document provides instructions for cleaning and storing kitchen tools and equipment. It discusses soaking, washing, drying items after use. Items should be stored in clean, dry areas protected from contamination. Frequently used tools should be stored in easily accessible locations. Cabinets should be organized with similar items grouped and arranged for easy access. Proper storage is important to prevent recontamination of cleaned utensils and equipment before use.

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    © All Rights Reserved
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    Store and Stack Kitchen Tools and Equipment

    Uploaded by

    Rovie Avenido Salindo
    946 views3 pages
    The document provides instructions for cleaning and storing kitchen tools and equipment. It discusses soaking, washing, drying items after use. Items should be stored in clean, dry areas protected from contamination. Frequently used tools should be stored in easily accessible locations. Cabinets should be organized with similar items grouped and arranged for easy access. Proper storage is important to prevent recontamination of cleaned utensils and equipment before use.

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    TLE 8-week 4

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    The document provides instructions for cleaning and storing kitchen tools and equipment. It discusses soaking, washing, drying items after use. Items should be stored in clean, dry areas protected from contamination. Frequently used tools should be stored in easily accessible locations. Cabinets should be organized with similar items grouped and arranged for easy access. Proper storage is important to prevent recontamination of cleaned utensils and equipment before use.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    946 views3 pages

    Store and Stack Kitchen Tools and Equipment

    Uploaded by

    Rovie Avenido Salindo
    The document provides instructions for cleaning and storing kitchen tools and equipment. It discusses soaking, washing, drying items after use. Items should be stored in clean, dry areas protected from contamination. Frequently used tools should be stored in easily accessible locations. Cabinets should be organized with similar items grouped and arranged for easy access. Proper storage is important to prevent recontamination of cleaned utensils and equipment before use.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 3

    PIÑAN NATIONAL HIGH SCHOOL

    Technology and Livelihood Education 8


    Name: ___________________________________________________ Grade/Section: __________________Date: ___________
    Topic: Store and Stack kitchen tools and equipment
    At the end of this module, learners should be able to:
     Store or stack cleaned equipment and utensils and Equipment (TLE_HECK7/8MT-0c-3)

    How to Clean and Store Cooking Tools and Equipment


    1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons and cups and
    mixer accessories in a tub of warm water (add a small amount of dishwasher detergent to help start the cleaning).
    Drop soiled items in the soak as soon as you are through using them. They will be easier to wash later on.
    2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it, wipe off any stray spatter
    from the countertops and nearby areas. If necessary, finish off with a dry dishcloth.
    3. Return electric mixers and other electronic equipment to their designated storage spaces.
    4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften the baked-
    on or burnt food.
    5. Wash all used baking items and accessories by either handwashing or loading in a dishwasher (if dishwasher-
    safe).
    6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry dishcloth. Make sure all
    wooden spoons and accessories are dry before storing. 
    7. Store all tools and equipment in their designated places. Put frequently used items in conveniently accessible
    locations. Gather and secure electrical cords to prevent entanglement or snagging. 
    8. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment and utensils is
    very important to prevent recontamination prior to use. 
    9. Cleaned and sanitized equipment and utensils must be:
     stored on clean surfaces; and
     handled to minimize contamination of food contact surface.

    10 Steps for Organizing Kitchen Cabinets

    One easy and satisfying place to start is kitchen cabinets.


    1. Pretend it has a glass door on it and everyone is going to see what's inside from now on.
    2. Take a look at the photos below for inspiration.
    3. Remove EVERYTHING and scrub the shelves with some soapy water.
    4. If you’re a contact-paper type of person, rip out the old and replace it with new. There are some really cute ones
    out there lately; I've seen them at Target (please share in the comments section if you have another good source).
    5. Take anything you don't use anymore.
    6. Think about what you reach for the most often and make sure it gets a position that's easy to reach.
    7. Arrange everything in a composition that makes you happy. You're on your way.
    8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the fronts are facing out and
    straight, Jeff Lewis-style.
    9. Take a step back after one shelf is done.
    10. Make someone else come look at what you've done.

    Proper Storage of Cleaning Equipment

    Storage of Washed Utensils 

    1. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination

    2. Cups, bowls, and glasses shall be inverted for storage.

    3. When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever
    practicable. Utensils shall be stored on the bottom shelves of open cabinets below the working top level.

    4. Racks, trays and shelves shall be made of materials that are imperious, corrosive resistant, non-toxic, smooth,
    durable and resistant to chipping.

    5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of
    clean and removable towels for lining drawers is acceptable

    1
    Below are pictures showing proper storage and stacking of tools,
    utensils and equipment. 

    Proper stacking of glassware, chinaware and silver ware

    Storage of equipment, tools utensils and other implements

    Stacking and storage of chinaware

    Assessment (Post-Test)

    Multiple Choice:
    Directions: Read and answer the questions below. Select the letter of the best answer from among the
    given choices.
    1. Racks, trays and shelves shall be made of materials that are except ______
    A. imperious C. resistance to chipping
    B. non-toxic D. toxic
    2. What is the best door for cabinets so that everyone can see what is inside?
    A. wood C. iron
    B. glass D. cloth
    3. After measuring and mixing ingredients, what shall we do for all used mixing bowls, spatulas, measuring
    spoons and cups and mixer accessories in a tub of warm water
    A. wash C. rinse
    B. soak D. separate

    4. What is the best position of cups, bowls and glasses when storing?

    A. up C. twisted
    B. inverted D. down
    5. 8. Which of the following does not belong to the group?
    A. spoon C. glass

    2
    B. fork D. serving spoon
    6. Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.
    A. wet C. dry
    B. clean D. secure
    7. What will you remove in scrubbing the shelves with some soapy water?
    A. tools C. cleaning agents
    B. food D. everything
    8. What will kind of cloth will you use in wiping off all cake mix splatter from the mixer?
    A. shiny cloth C. damp cloth
    B. dry cloth D. satin cloth
    9. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to
    prevent from what?
    A. recontamination C. breaking
    B. dropping D. loosing
    10. Where do you position the tools that you frequently use?
    A. lower position C. upper portion
    B. easy to reach D. back port

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