Cookery 9 Learning Module
Kitchen Tools, Equipment, Cleaning & Sanitizing
I. Overview:
This module provides students with foundational knowledge and skills related to the proper
use, identification, classification, cleaning, and storing of kitchen tools and equipment. It
emphasizes the importance of hygiene and safety in a kitchen setting.
II. Learning Targets (I CAN Statements)
• I CAN recognize the different kitchen tools and equipment that need to be cleaned
and sanitized.
• I CAN identify the appropriate cleaning and sanitizing chemicals used for kitchen
tools and equipment.
• I CAN explain why it is important to use the right chemicals for cleaning and sanitizing
kitchen tools.
III. Lesson Content
Kitchen Tools
Definition: Hand-held utensils used for food preparation, such as mixing, cutting,
measuring, etc.
Classifications:
A. CUTTING TOOLS
Tool Description
Chef’s Knife A large, all-purpose knife used for chopping, slicing, and dicing a
variety of foods.
Paring Knife A small knife ideal for peeling and intricate cutting tasks.
Bread Knife A knife with a serrated edge, perfect for slicing bread without
crushing it.
Kitchen Shears Strong scissors used for cutting herbs, trimming meat, or opening
packaging.
Vegetable Peeler Removes thin layers of skin from fruits and vegetables.
Grater Used to shred or grate food items like cheese, carrots, or zest.
B. MEASURING TOOLS
Tool Description
Measuring Cups Measures dry ingredients like flour or sugar accurately.
(Dry)
Measuring Cups Measures liquids such as water, milk, or oil.
(Liquid)
Measuring Measures small quantities of ingredients (both dry and liquid).
Spoons
Kitchen Scale Measures ingredients by weight for recipe precision.
Thermometer Measures internal temperatures of food for safety and doneness.
C. MIXING TOOLS
Tool Description
Mixing Bowls Containers for combining ingredients.
Whisks Tools used to beat or whip ingredients like eggs or cream.
Wooden Spoons Used for stirring without scratching cookware.
Rubber Scrapers Used to scrape, fold, or spread ingredients.
/ Spatulas
D. COOKING TOOLS
Tool Description
Tongs Used to lift, turn, and serve food.
Ladle A deep spoon for serving soups or stews.
Slotted Spoon Drains liquids while lifting solid foods.
Turner / Flipper Flips or turns food like burgers or pancakes.
Basting Brush Applies sauces or melted butter.
Skewers Used for grilling meats and vegetables.
E. BAKING TOOLS
Tool Description
Rolling Pin Rolls out dough evenly.
Pastry Brush Applies glaze, egg wash, or butter.
Pastry Cutter Cuts dough into strips or shapes.
Sifter Aerates dry ingredients and removes lumps.
Cookie Cutters Shapes cookie dough into forms.
Piping Bag and Decorates cakes or applies frosting.
Tips
F. PREPARATION TOOLS
Tool Description
Cutting Board Provides a safe surface for cutting.
Colander Drains liquids from food.
Strainer Separates solids from liquids or sifts dry ingredients.
Mortar and Crushes or grinds herbs and spices.
Pestle
Can Opener Opens canned goods.
Garlic Press Crushes garlic into fine pieces.
G. STORAGE TOOLS
Tool Description
Food Store leftovers or prepped ingredients.
Containers
Plastic Wrap Seals and covers food items.
Aluminum Foil Wraps, lines pans, or covers food.
Ziplock Bags Resealable bags for storing ingredients or snacks.
Jars Hold dry goods, sauces, or pickled items.
H. CLEANING TOOLS
Tool Description
Dishcloths Used to dry dishes.
Sponge Cleans dishes and surfaces.
Dish Rack Holds dishes to air-dry.
Dish Brush Scrubs dishes, especially tough residues.
Kitchen Absorbs moisture; for drying hands or spills.
Towels
I. COOKWARE
Tool Description
Frying Pan Used for frying, sautéing, or browning food.
Saucepan For cooking sauces, boiling water, or soups.
Stockpot Used for cooking large batches of soup, pasta, or stocks.
Dutch Oven Heavy pot ideal for braising or baking.
Baking Sheet Flat tray for baking or roasting.
Muffin Tin Tray with cups for baking muffins or cupcakes.
Roasting Pan Used for roasting meat, usually with a rack.
KITCHEN EQUIPMENT
Kitchen equipment refers to large or small appliances, devices, or fixtures used in the
preparation, cooking, storage, and cleaning of food. They can be mechanical, electrical, or
manually operated and are usually categorized by their function.
A. Large Equipment
Equipment Description
Oven A large, enclosed appliance used for baking, roasting, and broiling. Can
be gas or electric.
Refrigerator A cooling appliance used to store perishable food items at low
temperatures to prevent spoilage.
Microwave Uses electromagnetic waves to quickly heat or cook food. Ideal for
reheating.
Stove / An appliance with gas or electric burners used for cooking food in pots
Range and pans.
Deep Fryer A large, often commercial appliance used to submerge and cook food in
hot oil.
Stand Mixer A stationary electric mixer with attachments for whipping, kneading, and
mixing. Common in baking.
B. Small Equipment
Equipment Description
Hand Mixer A handheld electric mixer used for beating, mixing, or whipping
ingredients.
Blender An electric tool used to puree, mix, or emulsify ingredients. Ideal for
smoothies and sauces.
Food Similar to a blender but more powerful; used for chopping, slicing,
Processor shredding, and mixing.
Rice Cooker An electric appliance that automatically cooks rice and keeps it warm.
Toaster A device used to brown or crisp bread slices and pastries.
Electric Kettle Used to boil water quickly and safely.
C. Manual Equipment
Equipment Description
Meat Grinder A hand-cranked device used to grind meat into minced form.
Coffee Grinds whole coffee beans into powder for brewing. Operated manually
Grinder or electrically.
D. Serving Equipment
Equipment Description
Chafing Dish A metal dish that keeps food warm using a heat source underneath,
often used in buffets.
Food An appliance that maintains cooked food at serving temperature for
Warmer extended periods.
E. Washing Equipment
Equipment Description
Dishwasher A machine that automatically washes and rinses dishes, utensils, and
cookware. Used in commercial and home kitchens.
CLEANING AND SANITIZING AGENTS
Maintaining cleanliness in the kitchen is essential for food safety. Cleaning and sanitizing
agents help remove dirt, grease, and harmful microorganisms.
Cleaning Agents
Cleaning agents are substances used to remove visible dirt, food residue, grease, and
stains from surfaces, tools, and equipment. These agents prepare surfaces for sanitizing.
Type Description
Dishwashing Liquid / A mild cleaning solution is used for washing dishes, utensils,
Detergent and kitchen tools. It breaks down grease and food particles.
Degreasers Heavy-duty cleaning agents are used to dissolve baked-on or
stubborn grease, often found on ovens, stovetops, and grills.
All-Purpose Cleaner Versatile solution used on countertops, tables, and other
surfaces. Effective for removing general dirt and spills.
Abrasive Cleaners Contain scrubbing agents used for tough stains and grime on
hard surfaces like sinks or stove tops.
Glass Cleaner Specifically formulated to clean glass and mirror surfaces
without streaking.
Sanitizing Agents
Sanitizing agents are chemical substances used after cleaning to eliminate bacteria,
viruses, and other pathogens from kitchen surfaces, tools, and equipment.
Type Description
Chlorine Bleach A common and effective sanitizer. A diluted solution (e.g., 50–100
(Diluted) ppm) is used for food-contact surfaces.
Alcohol (70%) Quickly kills bacteria and viruses on small tools and surfaces.
Should air-dry to be effective.
Safety Reminders When Using Cleaning and Sanitizing Agents
• Always read and follow label instructions.
• Wear gloves or protective equipment as needed.
• Dilute chemicals properly to ensure safety and effectiveness.
• Store agents away from food and in clearly labeled containers.
• Never mix chemicals (e.g., bleach and ammonia) as they may release toxic gases.