MAINTAINING AND STORING TOOLS AND EQUIPMENT

The toughest part about baking is the kitchen cleanup. Baking, which usually involves preparing and
cooking breads and pastries, requires particular tools and equipment for measuring and mixing
ingredients, as well as cooking the baked delicacies. Then, the process must ultimately wind down with
the major task of cleaning and storing all

CONTENT STANDARDS

Maintain tools and equipment according to preventive maintenance schedule or manufacturer's

Clean tools are cleaned according to standard procedures

Defective equipment and tools are inspected and replaced according to manufacturer's specifications

Demonstrate how to clean baking tools and equipment

CLEANING AND STORING OF BAKING 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 are at it, wipe off
any stray spatter from the countertops and nearby areas. If necessary, finish off with a dry dishcloth.
3. After baking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften
the baked-on or burnt food.

4. Wash all used baking items and accessories by either handwashing or loading in a dishwasher.

5. 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.

6. Store all baking 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.

7. Stainless steel baking equipment may need to be polished before storing. Use a microfiber cloth to
polish.

8. Return electric mixers and other electronic equipment to their designated storage spaces.

9. Beaters need to be totally dry when mixing egg whites; otherwise, the mixture will not be fluffy.

10. To prevent bacteria contamination, thoroughly wash and dry tools like kitchen shears, can openers,
and pastry cutters. Pastry brushes should be washed with hot water and completely dried before
storing. 11. Use paper muffin liners and baking sheets (parchment paper) for easy cleanup.

12. When storing electrical equipment, take the time to check for frayed or broken cords. Repair or
replace as needed. 13. Avoid storing nonstick bake ware near items that have sharp edges. Sharp edges
can damage the nonstick layer.

14. Hand wash metal bake ware in hot, soapy water, then dry thoroughly with a soft cloth. Remove
chalky residue caused by hard water by cleaning it with a solution of equal parts of water and vinegar.
For tough stains, you may boil the utensils in this solution.
15. Flour the wooden rolling pin each time you use it. The flour prevents dough from sticking to the
wood and will make cleanup easier.

16. Apply a small amount of cooking oil to season the wooden rolling pin every three to six weeks. Leave
the oil on the rolling pin for at least 11 hours before wiping it off with a soft cloth. The oil fills surface
pores, making the wood less likely to absorb bacteria.

17. Make sure that all food particles are removed from wooden utensils, such as rolling pins and spoons,
after every use. Always wash these items with a soft cloth and dish soap. Rinse thoroughly.

18. Avoid immersing wooden cutting boards in water, because they are prone to crack. Clean the wood
cutting boards with mostly dry sponge. If they start to look dry, rub a little mineral oil into them.

HOW TO CLEAN GAS STOVE BURNER

1. Turn off the pilot light in the gas stove. Most stoves have a switch that shuts down the pilot. Older
stoves may require blowing out the flame. Be sure that all of the burners are shut off prior to turning off
the pilot. Check the manufacturer's instructions for the stove if uncertain about how to turn off the
pilot.

2. Allow about 20 minutes of cooling time before proceeding with cleaning the burners. Some gas stoves
have small flames that remain lit even when the burner has not been ignited, causing the burner and
grates to become warm to the touch.

3. Remove the drip pans and grates from the burner. Prepare a sink full of hot water with a half cup of
baking soda and a quarter cup of ammonia added to it.

4. Place the drip pans and grates in the baking soda and ammonia solution. Allow them to soak for about
an hour. While they are soaking, turn your attention to the burners on the stove.
5. Soak a sponge in the ammonia and baking soda solution and squeeze to rinse. Scrub the indentation
of each burner on top of the gas stove. Repeat as needed. Gently wipe any spills from the top of each
flame

6. Use the steel wool pad to scrub any stubborn stains and build up from the drip pans and burner
grates. Rinse and dry them.

7. Dry the burner indentations on the stove top, and replace the drip pans and grates.

Tips:

1. Experiment with your favorite recipes by reducing the oven temperature by 25°F and adjusting the
baking time. Food baked in a convection oven is done about 25% faster than in a conventional oven.

2. Preheat the oven prior to convection baking as you would also do if using a conventional oven. The
oven temperature should reach the correct baking temperature prior to baking.

3. Allow at least 1 inch between the pans and also between the edges of the pan and the oven walls.
This space is needed so the air is circulated evenly in the oven.

4. It is best to keep the oven door closed as much as possible during the baking time so that airflow is
maintained.

Remember:

1. Use firm bristles in cleaning hard-to-reach places on the attachments of mixer and to remove caked-
on food.

2. Do not submerge the mixer in water. Only the removable attachments, bowl and blender attachments
can be safely washed. If you place the mixer in water, the motor may be ruined.
3. Unplug the electric mixer as soon as you have finished using it, even if you are not ready to wash it.
Mixers can be a temptation for young children, who can hurt their fingers if they touch moving
attachments.

Hygiene and Sanitation

Personal hygiene

1. Wear a hat/hairnet that completely covers the hair. Do not comb your hair in the kitchen or
storeroom.

2. Cover all cuts, burns, sores, and abrasions with a clean, waterproof dressing.

3. Do not smoke or eat in any room where there is open food because bacteria can be transferred from
the mouth to the food.

4. Do not spit in the kitchen or storeroom. 5. Wash hands and wrists thoroughly with soap after using
the toilet, eating, smoking, coughing, blowing your nose, combing your hair, handling waste food,
rubbish or cleaning chemicals. Dry them on a clean towel before handling food again.

6. Keep fingernails cut short.

7. Do not wear perfume or nail varnish as these can contaminate products:

8. Do not handle any food if you have sores, boils, septic spots, a bad cold, chest infection, sore throat,
or a stomach upset. Report any of these to the manager and do alternative work.
9. Do not cough or sneeze over food.

Cleaning

1. Clean the laboratory room, toilets and washing facilities, and storerooms every day.

2. Use the correct chemicals to clean the equipment, make sure there are no food residues and rinse the
equipment with clean water of drinking quality.

3. Make sure all cleaning cloths are washed and boiled each day. Do not

hang them on equipment, products, or window ledges to dry.

4. Clean as you go. Do not leave dirty equipment until the end of the day before cleaning it.

■Sanitation

1. Put all wastes into bins that are not used for anything else.

2. Prevent all animals from entering the baking area or storerooms.

3. Keep food covered wherever possible.

4. Keep all food, tools, and equipment off the floor.

5. Store ingredients in sealed containers.

6. Do not use broken or dirty equipment.

■Safe Working

Safe clothing and work practices

2. Do not wear any loose clothing or jewelry that could get caught in running machines. Wear an apron.

3. Prevent staff from running inside a building.

4. Do not allow customers, children, or animals into the baking room. Immediately clean up any water,
oil, or grease on the floor using sawdust, sand, husks, and others.

5. Cover burning electrical equipment with a damp cloth or sand. Never use water to put out flames.

6. Shield gas burners from direct sunlight because the flames can become invisible.

7. Do not put cleaning chemicals into old food containers.

8. Have a first aid box containing sterilized dressings, cotton wool, adhesive plasters, and bandages.