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GROUP 2 – T.L.E REPORTING
Tools and equipment are important in cooking as they help in effectively processing and cooking raw materials
into safe, nutritious, and appealing finished food products, as well as improving cooking efficiency. Without
them, cooking meals can be frustrating and tiring.
Now, why is it important to use the correct tools and equipment when cooking? Well, to put it simply, it makes
the cooking process more accurate and precise. But remember! These also need proper care so that they’re
safe to utilize.
A pleasant morning, our dear classmates and Teacher Maureen! We are group 2 and we’re here in front of you
all to present 3 examples of chemicals that can be used for cleaning and sanitizing kitchen tools and
equipment.
(INTRO of each member: Joyce, Veronica, Crystal, Terrence, Kevin, Justine, Francis)
Veran: We will be discussing solvent cleaners, chlorine, and carbolic acid.
Veran: First in our list, the SOLVENT CLEANERS
Degreasers are sometimes known as solvent cleaners and are used to remove grease from surfaces such as
oven tops, counters and grill backsplashes. A mildly alkaline cleaner designed for use on all surfaces. It
contains water soluble solvents to enhance cleaning. It is used in schools, hospitals, warehouses, kitchens, car
washes, cafeterias and any place you need a quick, all around cleaner.
You will typically just spray on a heavily soiled surface and give it a minute or two to penetrate it. Then wipe
with a cloth, sponge or paper towel. After wiping up a food contact surface, simply rinse it with water.
Terrence: Next up, is CHLORINE
Chlorine chemistry helps provide safe and abundant food by protecting crops from pests and keeping kitchen
counters and other food-contact surfaces disinfected, destroying a host of foodborne germs. Properly
disinfecting with diluted chlorine bleach solutions reduces the risk of contracting food-borne illnesses. Chlorine
is also an essential chemical building block, used to make many products that contribute to public health and
safety, advanced technology, nutrition, security, and transportation.
Mix ¾ cup of ordinary chlorine bleach in a gallon of water to make an all-purpose disinfecting solution. Apply to
hard surfaces with cloth or sponge; let stand 5 minutes. Rinse thoroughly and air dry. Always read and follow
precautions and usage directions before using products.
Kevin: Last but not least, the CARBOLIC ACID
It is also known as phenol. It is a disinfectant and antiseptic that has been used historically for various cleaning
and sterilizing. It can be used to disinfect cutting boards, countertops, knives, and other kitchen utensils and
also to sanitize larger kitchen equipment like meat grinders, slicers, and other appliances that come into
contact with food.
Just dilute the carbolic acid according to the manufacturer’s instructions, usually in water. Clean the items
needed to be cleaned then apply the solution.
Some of us might question, what exactly is the objective of cleaning and sanitizing food contact surfaces?
The answer to that, proper sanitation of kitchen tools and equipment is to remove food (or nutrients) that
bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized
equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy kitchen for your business –
and it’s not hard, either! Just remember that it’s not just about cleaning, but also about drying and storing your
utensils too. If you don’t clean your kitchen properly, germs and bacteria can start to grow – and quickly, too!
According to a study published in Environmental Microbiology, over 34 types of bacteria can colonize on
kitchen surfaces. This definitely isn’t ideal in a place where you prepare and cook food as it can lead to the
people who visit your business getting ill. To avoid this, it’s important you’re cleaning and sanitizing kitchen
utensils properly after you use them.
