COOKERY - Module 1

DOK ALTERNATIBO RESEARCH AND DEVELOPMENT FOUNDATION, INC.Parallel St., Sugar Road, Brgy.Tiguman, Digos City

COOKERY NCII

MODULE 1

CLEAN AND MAINTAIN KITCHEN

1 Module 1Clean and Maintain Kitchen PremisesCOOKERY NCII

PREMISES

Introduction:

This unit deals with the skills and knowledge involve incleaning, sanitizing and maintaining kitchens, equipment andutensils for food preparation and storage incommercial/institutional kitchens.

Nominal Duration:

Learning Outcomes:

1. Clean, sanitize and store equipment2. Clean and sanitize premises3. Dispose of waste

Assessment Criteria:

1. Chemicals and clean potable water are selected and used forcleaning and/or sanitizing kitchen equipment utensils, andworking surfaces

2. Equipment and/or utensils are cleaned and/or sanitizedsafely using clean/potable water and according tomanufacturer’s instructions

3. Clean equipment and utensils are stored or stacked safely inthe designated place

4. Cleaning equipment and supplies are used safely in accordancewith manufacturer’s instructions

5. Cleaning equipment are assembled and disassembled safely6. Cleaning equipment are stored safely in the designated

position and area2 Module 1

Clean and Maintain Kitchen PremisesCOOKERY NCII

Assessment Method:

1. Direct observation of the candidate while cleaning a kitchen2. Written or oral questions to test knowledge of candidate’s on

cleaning materials and equipment and issues3. Review of portfolios of evidence and third party workplace

report of on-the-job performance of the candidate

Culinary art

(Culinary profession)

Culinary Arts is the art ofpreparing and cooking foods. The word "culinary" is defined assomething related to, or connected with, cooking. A culinarian isa person working in the culinary arts. A culinarian workingin restaurants is commonly known as a cook or a chef. Culinaryartists are responsible for skilfully preparing meals that are aspleasing to the palate as to the eye. They are required to have a


http://en.wikipedia.org/wiki/File:Cooks_050918_154402.jpg

knowledge of the science of food and an understanding of diet andnutrition. They work primarilyin restaurants, delis, hospitals and other institutions. Kitchenconditions vary depending on the type of business, restaurant,nursing home, etc. The Table arts or the art of having food canalso be called as "Culinary arts".

Careers in Culinary ArtsVariety of culinary arts occupations

Consulting and Design Specialists – Work with restaurantowners in developing menus, the layout and design of diningrooms, and service protocols.

Restaurant management – Manage a restaurant, cafeteria, hoteldining area, etc.

Food and Beverage Controller – Purchase andsource ingredients in large hotels as well as manage thestores and stock control.

Entrepreneurship – Deepen and invest in businesses, suchas bakeries, restaurants, or specialty foods (suchas chocolates, cheese, etc.).

Food and Beverage Managers – Manage all food and beverageoutlets in hotels and other large establishments.

Food Stylists and Photographers – Work with magazines, books,catalogs and other media to make food visually appealing.

Food Writers and Food Critics – Communicate with the public onfood trends, chefs and restaurants though newspapers,magazines, blogs, and books. Notables in this fieldinclude Julia Child, Craig Claiborne and James Beard.

Research and Development Kitchens – Develop new products forcommercial manufacturers and may also work in test kitchensfor publications, restaurant chains, grocery chains, orothers.


Sales – Introduce chefs and business owners to new productsand equipment relevant to food production and service.

Instructors – Teach aspects of culinary arts in high school,vocational schools, colleges, recreational programs, and forspecialty businesses (for example, the professional andrecreational courses in baking)

ChefA chef is a person who cooks professionally for other people.Traditionally it refers to a highly skilled professional cook whois proficient in all aspects of food preparation.

The word "chef" is adopted (and shortened) from the term chef decuisine, the director or head of a kitchen. (The French word comesfrom Latin caput and is a doublet with English "chief".) InEnglish, the title "chef" in the culinary profession originatedin the haute cuisine of the 19th century. Today it is often used torefer to any professional cook, regardless of rank, though inmost classically defined kitchens, it refers to the head chef;others, in North American parlance, are "cooks.

The various titles given to those working in a professionalkitchen and each can be considered a title for a type of chef.Many of the titles are based on the brigade de cuisine (or brigadesystem), while others have a more general meaning depending onthe individual kitchen.


Chef de cuisine, executive chef, chef manager, head chef, and masterchef

Master Executive Chef

This person is in charge of all thingsrelated to the kitchen, which usuallyincludes menu creation, management ofkitchen staff, ordering and purchasingof inventory, and plating design. Chef decuisine is the traditional French termfrom which the English word chef isderived. Head chef is often used todesignate someone with the same dutiesas an executive chef, but there isusually someone in charge of a head

chef, possibly making the larger executive decisions such asdirection of menu, final authority in staff management decisions,etc. This is often the case for executive chefs with multiplerestaurants. There is also another name for this type of chefcalled the Masterchef.Sous-chefThe Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. Thisperson may be responsible for scheduling the kitchen staff, andsubstituting when the head chef is off-duty; he or she will alsofill in for or assist the Chef de Partie (line cook) when needed.This person is accountable for the kitchen's inventory,cleanliness, organization, and the ongoing training of its entirestaff. A sous-chef's duties can also include carrying out thehead chef's directives, conducting line checks, and overseeingthe timely rotation of all food product. Smaller operations maynot have a sous-chef, while larger operations may have more thanone


http://en.wikipedia.org/wiki/File:Chef_Oscar_Castro.JPG

Chef de partieA chef de partie, also known as a "station chef" or "line cook,"isin charge of a particular area of production. In large kitchens,each Chef de partie might have several cooks and/or assistants.In most kitchens, however, the Chef de partie is the only workerin that department. Line cooks are often divided into a hierarchyof their own, starting with "first cook," then "second cook," andso on as needed.Station-chef titles which are part of the brigade system include:

English French Description

SautéChef saucier

Responsible for all sautéed items and their sauce. Thisis usually the highest stratified position of all the

stations.

Fish Chef poissonnierPrepares fish dishes and often does all

fish butchering as well as appropriate sauces. Thisstation may be combined with the saucier position.

RoastChef rôtisseur Prepares roasted and braised meats and their appropriate

sauce.

GrillChef grillardin Prepares all grilled foods; this position may be combined

with the rotisseur.

Fry Chef friturier Prepares all fried items; this position may be combinedwith the rotisseur position.

VegetableChef entremetier

Prepares hot appetizers and often prepares the soups,vegetables, pastas and starches. In smaller

establishments, this station may also cover those tasksperformed by the potagerand legumier.


PotagerPrepares soups in a full brigade system. In smaller

establishments, this station may be handled bythe entremetier.

LegumierPrepares vegetables in a full brigade system. In smaller

establishments, this station may be handled bythe entremetier.

Roundsman tournant Also referred to as a swing cook, fills in as needed onstations in the kitchen.

PantryChef

gardemanger

Responsible for preparing cold foods including salads,cold appetizers, pâtés and othercharcuterie items.

Butcher boucher Butchers meats, poultry, and sometimes fish. May also beresponsible for breading meats and fish.

PastryChef pâtissier

Makes baked goods such as pastries, cakes, breads anddesserts. In larger establishments, the pastry chef often

supervises a separate team in their own kitchen.

Commis (Chef)A commis is a basic chef in larger kitchens who works undera chef de partie to learn the station's responsibilities andoperation. This may be a chef who has recently completed formalculinary training or is still undergoing training.Kitchen assistants

Kitchen assistants are of two types, kitchen-hands and stewards.Kitchen-hands assist with basic food preparation tasks under thechef's direction. They carry out relatively unskilled tasks suchas peeling potatoes and washing salad. Stewards are involved inthe scullery, washing up and general cleaning duties. In asmaller kitchen, these duties may be incorporated.


A communard is in charge of preparing the meal for the staffduring a shift. This meal is often referred to as the staffor family meal.The escuelerie (from 15th century French and a cognate of theEnglish "scullery, or the more modern plongeur or dishwasher, isthe keeper of dishes, having charge of dishes and keeping thekitchen clean. A common humorous title for this role in somemodern kitchens is "chef de plonge" or "head dishwasher".

Culinary educationCulinary education is available from many institutions offeringdiploma, associate, and bachelor degree programs in culinaryarts. Depending on the level of education, this can take one tofour years. An internship is often part of the curriculum.Regardless of the education received, most professional kitchensfollow the apprenticeship system, and most new cooks will startat a lower-level 2nd or 1st cook position and work their way up.The training period for a chef is generally four years as anapprentice. A newly qualified chef is advanced or more commonly atorquecommis-chef, consisting of first-yearcommis, second-year commis, and so on. The rate of pay is usually in accordancewith the training status. Commis chefs, like all other chefsexcept the executive-chef, are placed in sections of the kitchen(e.g., the starter (appetizer) or entrée sections) under theguidance of a demi-chef de partie and are given relatively basictasks. Ideally, over time, a commis will spend a certain periodin each section of the kitchen to learn the basics. Unaided,a commis may work on the vegetable station of a kitchen.The usual formal training period for a chef is two to four yearsin catering college. They often spend the summer in workplacements. In some cases this is modified to 'day-release'courses; a chef will work full-time in a kitchen as an apprenticeand then would have allocated days off to attend cateringcollege. These courses can last between one to three years.


Uniform

A chef

The standard uniform for a chef includesa hat called a touge, necktie, double-breasted jacket, apron and shoes withsteel or plastic toe-caps. A chef's hatwas originally designed as a tallrippled hat called a Dodin Bouffant ormore commonly a toque. The DodinBouffant had 101 ripples that representthe 101 ways that the chef could prepareeggs. The modern chef's hat is tall toallow for the circulation of air above

the head and also provides an outlet for heat. The hat helps toprevent sweat from dripping down the face. Neckties wereoriginally worn to allow for the mopping of sweat from the face,but as this is now against health regulations, they are largelydecorative. The chef's neck tie was originally worn on the insideof the jacket to stop sweat running from the face and neck downthe body.The jacket is usually white to show off the chef'scleanliness and repel heat, and is double-breasted to preventserious injuries from burns and scalds. The double breast alsoserves to conceal stains on the jacket as one side can berebuttoned over the other.

An apron is worn to just below knee-length, also to assist in the preventionof burns because of spillage. If hotliquid is spilled onto it, the apron canbe quickly removed to minimize burns andscalds. Shoes and clogs are hard-wearingand with a steel-top cap to prevent


http://en.wikipedia.org/wiki/File:Preparing_Peking_duck.JPG

http://en.wikipedia.org/wiki/File:Ribot_Theodule_The_Cook_And_The_Cat-1.jpg

injury from falling objects or knives. According to some hygieneregulations, jewelry is not allowed apart from wedding bands andreligious jewelry. If wound dressings are required they should beblue—an unusual color for foodstuffs—so that they are noticeableif they fall into food. Facial hair and longer hair are oftenrequired to be netted, or trimmed, for food safety. Bandages onthe hands are usually covered with latex gloves.

Brigade de cuisineBrigade de cuisine (French: kitchen brigade) is a system of hierarchyfound in restaurants and hotels employing extensive staff,commonly referred to as "kitchen staff" in English speakingcountries.The concept was developed by Georges AugusteEscoffier Thisstructured team system delegates responsibilities to differentindividuals who specialize in certain tasks.

List of positionsThis is an exhaustive list of the different members of thekitchen brigade system. Only the largest of establishments wouldhave an extensive staff of this size. As noted under some titles,certain positions are combined into other positions when such alarge staff is unnecessary. Note: Despite the use of chef inEnglish as the title for a cook, the word actually means "chief"or "head" in French. Similarly, cuisine means "kitchen," ratherthan referring to food or cooking generally, or a type of food orcooking.Chef de cuisine (kitchen chef; literally "chief of kitchen")Is responsible for overall management of kitchen; supervisesstaff, creates menus and new recipes with the assistance of therestaurant manager, makes purchases of raw food items, trains


apprentices, and maintains a sanitary and hygienic environmentfor the preparation of food.Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")Receives orders directly from the chef de cuisine for the managementof the kitchen, and often serves as the representative whenthe chef de cuisine is not present.Chef de partie (senior chef; literally "chief of party"; party usedhere as a group, in the sense of a military detail)Is responsible for managing a given station in the kitchen,specializing in preparing particular dishes there. Those who workin a lesser station are commonly referred to as a demi-chef.Cuisinier (cook)Is an independent position, usually preparing specific dishes ina station; may also be referred to as a cuisinier de partie.Commis (junior cook)Also works in a specific station, but reports directly tothe chef de partie and takes care of the tools for the station.Apprenti(e) (apprentice)Are often students gaining theoretical and practical training inschool and work experience in the kitchen. They performpreparatory work and/or cleaning work.Plongeur (dishwasher)Cleans dishes and utensils, and may be entrusted with basicpreparatory jobs.Marmiton (pot and pan washer)In larger restaurants, takes care of all the pots and pansinstead of the plongeur.Saucier (saucemaker/sauté cook)Prepares sauces and warm hors d'oeuvres, completes meat dishes, andin smaller restaurants, may work on fish dishes and preparesautéed items. This is one of the most respected positions in thekitchen brigade, usually ranking just below the chef and sous-chef


Rôtisseur (roast cook)Manages a team of cooks that roasts, broils, and deep fries dishes.Grillardin (grill cook)In larger kitchens, prepares grilled foods instead of the rôtisseur.

Friturier (fry cook)In larger kitchens, prepares fried foods instead of the rôtisseur.Poissonnier (fish cook)Prepares fish and seafood dishes.Entremetier (entrée preparer)Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.Potager (soup cook)In larger kitchens, reports to the entremetier and prepares the soups.Legumier (vegetable cook)In larger kitchen, also reports to the entremetier and prepares thevegetable dishes.Garde manger (pantry supervisor; literally "food keeper")is responsible for preparation of cold horsd'oeuvres, pâtés, terrines and aspics; prepares salads; organizeslarge buffet displays; and prepares charcuterie items.Tournant (spare hand/roundsman)Moves throughout the kitchen, assisting other positions in kitchen.Pâtissier (pastry cook)Prepares desserts and other meal-end sweets, and for locationswithout a boulanger, also prepares breads and other baked items;may also prepare pasta for the restaurant.Confiseur


In larger restaurants, prepares candies and petits fours instead of the pâtissier.GlacierIn larger restaurants, prepares frozen and cold desserts insteadof the pâtissier.DécorateurIn larger restaurants, prepares show pieces and specialty cakesinstead of the pâtissier.Boulanger (baker)In larger restaurants, prepares bread, cakes, and breakfastpastries instead of the pâtissier.Boucher (butcher)Butchers meats, poultry, and sometimes fish; may also be incharge of breading meat and fish items.

Aboyeur (announcer/expediter)Takes orders from the dining room and distributes them to thevarious stations; may also be performed by the sous-chef de partie.CommunardPrepares the meal served to the restaurant staff.Garçon de cuisine (literally "kitchen boy")In larger restaurants, performs preparatory and auxiliary work for support.

Development chefA development chef is a trained chef specialising in thedevelopment of new dishes or food products.With food companies, this type of chef is often responsible forthe creating of new pre-prepared meals and food products. Withinthe health care, the chef is often responsible for thedevelopment of variations of the mainstream meals, to fit in the


different types of diets while still having an appetizing meal.Individual restaurant seldom have a development chef butrestaurant chains often do. Here the chef is typicallyresponsible for designing the dish and ensuring that the localkitchen staff can create/prepare the dish to an exact standard.

TrainingDevelopment chefs need sufficient training in Culinary arts,experimental food methods and food science plus sufficientexperience in actual preparing of dishes. This makes that adevelopment chef in most cases has a background as a professionalchef.

Cuisine

Part of a series on

Meals


Common meals

Breakfast, Brunch, Lunch, Tea, Dinner, Supper

Components and courses

Amuse-bouche, Full course dinner, Hors

d'oeuvre, Dessert, Entrée, Entremet, Main

course, Side dish

Related concepts

À la carte, Banquet, Buffet,

Cuisine (from French cuisine, "cooking; culinary art; kitchen";ultimately from Latincoquere, "to cook") is a characteristic styleof cooking practices and traditions,often associated with aspecific culture. Cuisines are often named after the geographicareas or regions from which they originate. A cuisine isprimarily influenced by the ingredients that are availablelocally or through trade. Religious food laws, such as Islamicdietary laws and Jewish dietary laws, can also exercise a stronginfluence on cuisine. Regionalfood preparation traditions,customs and ingredients often combine to create dishes unique toa particular region.

HistoryCuisine can be stated as the foods and methods of foodpreparation traditional to a region or population. The major


http://en.wikipedia.org/wiki/File:Floris_Claesz._van_Dyck_001.jpg

factors shaping a cuisine are climate, which in large measuredetermines the native raw materials that areavailable, economic conditions, which affecttrade and can affectfood distribution, imports and exports, and religiousness orsumptuary laws, under which certain foods are required orproscribed.Climate also affects the supply of fuel for cooking; a commonChinese food preparation method was cutting food into smallpieces to cook foods quickly and conserve scarce firewood andcharcoal. Foods preserved for winter consumptionby smoking, curing, and pickling have remained significantin world cuisines for their altered gustatory properties evenwhen these preserving techniques are no longer strictly necessaryto the maintenance of an adequate food supply.New cuisines continue to evolve in contemporary times. An exampleis fusion cuisine, which combines elements ofvariousculinary traditions while not being categorized per anyone cuisine style, and generally refers to the innovations inmany contemporary restaurant cuisines since the 1970s.

Regional cuisines

Global cuisines can becategorized by various regionsaccording to the common use ofmajor foodstuffs,including grains, produce andcooking fats. Regionalcuisines may vary based uponfood availability and trade,cooking traditions andpractices,andcultural differences. Forexample, in Central and South


http://en.wikipedia.org/wiki/File:Food_from_Turkey_(cropped).jpg

America, corn (maize), both fresh and dried, is a staple food. Innorthern Europe, wheat, rye, and fats of animal originpredominate, while in southern Europe olive oil is ubiquitousand rice is more prevalent. In Italy the cuisine of the north,featuring butter and rice, stands in contrast to that of thesouth, with its wheat pasta and olive oil. China likewise can bedivided into rice regions and noodle & bread regions. Throughoutthe Middle East and Mediterranean there is a common threadmarking the use of lamb, olive oil, lemons,peppers, and rice.The vegetarianism practiced in much of India hasmade pulses(crops harvested solely for the dry seed) suchas chickpeas and lentils as significant as wheat or rice. FromIndia to Indonesia the use of spices ischaracteristic; coconutsand seafood are used throughout theregion both as foodstuffs and as seasonings.

KitchenA kitchen is a room or part of a roomused for cooking and preparation. Inthe West, a modern residentialkitchen is typically equipped witha stove, a sink with hot and coldrunning water, a refrigerator andkitchen cabinets arranged according

to a modular. Many households have a microwave oven, a dishwasher andother electric appliances. The main function of a kitchen is cookingor preparing food but it may also be used for dining, foodstorage, entertaining, dishwashing and laundry.

History


http://en.wikipedia.org/wiki/File:Modern_kitchen_gnangarra.JPG

The evolution of the kitchen is linked to the invention ofthe cooking range or stove and the development of waterinfrastructure capable of supplying water to private homes. Untilthe 18th century, food was cooked over an open fire. Technicaladvances in heating food in the 18th and 19th centuries, changedthe architecture of the kitchen. Before the advent of modernpipes, water was brought from an outdoor source such as wells,pumps or springs.AntiquityThe houses in Ancient Greece were commonly of the atrium-type:the rooms were arranged around a central courtyard for women. Inmany such homes, a covered but otherwise open patio served as thekitchen. Homes of the wealthy had the kitchen as a separate room,usually next to a bathroom (so that both rooms could be heated bythe kitchen fire), both rooms being accessible from the court. Insuch houses, there was often a separate small storage room in theback of the kitchen used for storing food andkitchen utensils.

Kitchen with stove and oven of a Roman inn (Mansio) at theRoman villa of Bad Neuenahr-Ahrweiler, Germany.

In the Roman Empire, common folk incities often had no kitchen of theirown; they did their cooking in largepublic kitchens. Some had small

mobile bronze stoves, on which a fire could be lit for cooking.Wealthy Romans had relatively well-equipped kitchens. In aRoman villa, the kitchen was typically integrated into the mainbuilding as a separate room, set apart for practical reasonsof smoke and sociological reasons of the kitchen being operatedby slaves. The fireplace was typically on the floor, placed at awall—sometimes raised a little bit—such that one had to kneel tocook. There were nochimneys.Middle Ages


http://en.wikipedia.org/wiki/File:Villa_Rustica_Ahrweiler_K%C3%BCche_der_Mansio.jpg

The roasting spit inthis EuropeanRenaissance kitchen was

driven automatically by a propeller—theblack cloverleaf-like structure in the

upper left.

Early medievalEuropean longhouses had anopen fire under the highestpoint of the building. The

"kitchen area" was between the entrance and the fireplace. Inwealthy homes there was typically more than one kitchen. In somehomes there were upwards of three kitchens. The kitchens weredivided based on the types of food prepared in them.[1] In placeof a chimney, these early buildings had a hole in the roofthrough which some of the smoke could escape. Besides cooking,the fire also served as a source of heat and light to the single-room building. A similar design can be found inthe Iroquois longhouses of North America.In the larger homesteads of European nobles, the kitchen wassometimes in a separate sunken floor building to keep the mainbuilding, which served social and official purposes, freefrom indoor smoke.The first known stoves in Japan date from about the same time.The earliest findings are from the Kofun period (3rd to 6thcentury). These stoves, called kamado, were typically made ofclay and mortar; they were fired with wood or charcoal through ahole in the front and had a hole in the top, into which a potcould be hanged by its rim. This type of stove remained in usefor centuries to come, with only minor modifications. Like inEurope, the wealthier homes had a separate building which servedfor cooking. A kind of open fire pit fired with charcoal,called irori, remained in use as the secondary stove in most homesuntil the Edo period (17th to 19th century). A kamado was used


http://en.wikipedia.org/wiki/File:Medieval_kitchen.jpg

to cook the staple food, for instance rice, while irori servedboth to cook side dishes and as a heat source.

18th century cooks tended a fire and endured smoke inthis Swiss farmhouse smoke kitchen.

The kitchen remained largely unaffectedby architectural advances throughout theMiddle Ages; open fire remained the onlymethod of heating food. Europeanmedieval kitchens were dark, smoky, andsooty places, whence their name "smokekitchen". In European medieval citiesaround the 10th to 12th centuries, thekitchen still used an openfire hearth in the middle of the room.In wealthy homes, the ground floor wasoften used as a stable while the kitchenwas located on the floor above, like the

bedroom and the hall. In castles and monasteries, the living andworking areas were separated; the kitchen was sometimes moved toa separate building, and thus could not serve anymore to heat theliving rooms. In some castles the kitchen was retained in thesame structure, but servants were strictly separated from nobles,by constructing separate spiral stone staircases for use ofservants to bring food to upper levels. An extant example of sucha medieval kitchen with servants' staircase isat MuchallsCastle in Scotland. In Japanese homes, the kitchenstarted to become a separate room within the main building atthat time.With the advent of the chimney, the hearth moved from the centerof the room to one wall, and the first brick-and-mortar hearthswere built. The fire was lit on top of the construction; a vaultunderneath served to store wood. Pots made of iron, bronze,orcopper started to replace the pottery used earlier. The


http://en.wikipedia.org/wiki/File:Smoke_kitchen.jpg

temperature was controlled by hanging the pot higher or lowerover the fire, or placing it on a trivet or directly on the hotashes. Using open fire for cooking (and heating) was risky; firesdevastating whole cities occurred frequently.Leonardo da Vinci invented an automated system for a rotatingspit for spit-roasting: a propeller in the chimney made the spitturn all by itself. This kind of system was widely used inwealthier homes. Beginning in the late Middle Ages, kitchens inEurope lost their home-heating function even more and wereincreasingly moved from the living area into a separate room. Theliving room was now heated by tiled stoves, operated from thekitchen, which offered the huge advantage of not filling the roomwith smoke.Freed from smoke and dirt, the living room thus began to serve asan area for social functions and increasingly became a showcasefor the owner's wealth. In the upper classes, cooking and thekitchen were the domain of the servants, and the kitchen was setapart from the living rooms, sometimes even far from the diningroom. Poorer homes often did not have a separate kitchen yet;they kept the one-room arrangement where all activities tookplace, or at the most had the kitchen in the entrance hall.The medieval smoke kitchen (or Farmhouse kitchen) remainedcommon, especially in rural farmhouses and generally in poorerhomes, until much later. In a few European farmhouses, the smokekitchen was in regular use until the middle of the 20th century.These houses often had no chimney, but only a smoke hood abovethe fireplace, made of wood and covered with clay, used to smokemeat. The smoke rose more or less freely, warming the upstairsrooms and protecting the woodwork from vermin.Colonial AmericaIn the Colony of Connecticut, as in other states of NewEngland during Colonial America, kitchens were often built asseparate rooms and were located behind the parlor and keeping


room or dining room. One early record of a kitchen is found inthe 1648 inventory of the estate of a John Porter of Windsor,Connecticut. The inventory lists goods in the house over thekittchin and in the kittchin. The items listed in the kitchenwere; silver spoons, pewter, brass, iron, arms,ammunition, hemp, flax and other implements about the room.In the southern states, wherethe climate and sociological conditions differed from the north,the kitchen was often relegated to an outbuilding, separate fromthe big house, the mansion, for much of the same reasons as inthe feudal kitchen in medieval Europe: the kitchen was operatedby slaves, and their working place had to be separated from theliving area of the masters by the social standards of the time.Separate summer kitchens were also common on large farms in thenorth. These were used to prepare meals for harvest workers andtasks such as canning during the warm summer months.Technological advances

A typical rural American kitchen of 1918 at The Sauer-Beckmann Farmstead, Texas

Technological advancesduring industrialization brought majorchanges to the kitchen. Iron stoves,which enclosed the fire completely and

were more efficient, appeared. Early models included the Franklinstove around 1740, which was a furnace stove intended forheating, not for cooking. Benjamin Thompson in England designedhis "Rumford stove" around 1800. This stove was much more energyefficient than earlier stoves; it used one fire to heat severalpots, which were hung into holes on top of the stove and werethus heated from all sides instead of just from the bottom.However, his stove was designed for large kitchens; it was too


http://en.wikipedia.org/wiki/File:Kitchen_rural_1918.jpg

big for domestic use. The "Oberlin stove" was a refinement of thetechnique that resulted in a size reduction; it was patented inthe U.S. in 1834 and became a commercial success with some 90,000units sold over the next 30 years. These stoves were still firedwith wood or coal. Although the first gas street lamps wereinstalled in Paris, London, and Berlin at the beginning of the1820s and the first U.S. patent on a gas stove was granted in1825, it was not until the late 19th century that using gas forlighting and cooking became commonplace in urban areas.

A typical Hoosier cabinet of the 1920s.

Before and after the beginning of the20th century, kitchens were frequentlynot equipped with built-in cabinetry,and the lack of storage space in thekitchen became a real problem. TheHoosier Manufacturing Co. of Indianaadapted an existing furniture piece, thebaker's cabinet, which had a similarstructure of a table top with somecabinets above it (and frequently flour

bins beneath) to solve the storage problem. By rearranging theparts and taking advantage of (then) modern metal working, theywere able to produce a well-organized, compact cabinet whichanswered the home cook's needs for storage and working space. Adistinctive feature of the Hoosier cabinet is its accessories. Asoriginally supplied, they were equipped with various racks andother hardware to hold and organize spices and various staples.One useful feature was the combination flour-bin/sifter, a tinhopper that could be used without having to remove it from thecabinet. A similar sugar bin was also common.The urbanization in the second half of the 19th century inducedother significant changes that would ultimately change thekitchen. Out of sheer necessity, cities began planning and


http://en.wikipedia.org/wiki/File:Hoosier_Cabinet.JPG

building water distribution pipes into homes, and built sewers todeal with the waste water. Gas pipes were laid; gas was usedfirst for lighting purposes, but once the network had grownsufficiently, it also became available for heating and cooking ongas stoves. At the turn of the 20th century, electricity had beenmastered well enough to become a commercially viable alternativeto gas and slowly started replacing the latter. But like the gasstove, the stove had a slow start. The first electrical stove hadbeen presented in 1893 at the World's ColumbianExposition in Chicago, but it was not until the 1930s that thetechnology was stable enough and began to take off.IndustrializationIndustrialization also caused social changes. Thenew factory working class in the cities was housed undergenerally poor conditions. Whole families lived in small one ortwo-room apartments in tenement buildings up to six stories high,badly aired and with insufficient lighting. Sometimes, theyshared apartments with "night sleepers", unmarried men who paidfor a bed at night. The kitchen in such an apartment was oftenused as a living and sleeping room, and even as a bathroom. Waterhad to be fetched from wells and heated on the stove. Water pipeswere laid only towards the end of the 19th century, and thenoften only with one tap per building or per story. Brick-and-mortar stoves fired with coal remained the norm until well intothe second half of the century. Pots and kitchenware weretypically stored on open shelves, and parts of the room could beseparated from the rest using simple curtains.In contrast, there were no dramatic changes for the upperclasses. The kitchen, located in the basement or the groundfloor, continued to be operated by servants. In some houses,water pumps were installed, and some even had kitchen sinks anddrains (but no water on tap yet, except for some feudal kitchensin castles). The kitchen became a much cleaner space with theadvent of "cooking machines", closed stoves made of iron plates


and fired by wood and increasingly charcoal or coal, and thathad flue pipes connected to the chimney. For the servants thekitchen continued to also serve as a sleeping room; they slepteither on the floor, or later in narrow spaces above a loweredceiling, for the new stoves with their smoke outlet no longerrequired a high ceiling in the kitchen. The kitchen floors weretiled; kitchenware was neatly stored in cupboards to protect themfrom dust and steam. A large table served as a workbench; therewere at least as many chairs as there were servants, for thetable in the kitchen also doubled as the eating place for theservants.

World War II cooking and dining trendsThe urban middle class imitated the luxurious dining styles ofthe upper class as best as they could. Living in smallerapartments, the kitchen was the main room—here, the family lived.The study or living room was saved for special occasions such asan occasional dinner invitation. Because of this, these middle-class kitchens were often more homely than those of the upperclass, where the kitchen was a work-only room occupied only bythe servants. Besides a cupboard to store the kitchenware, therewere a table and chairs, where the family would dine, andsometimes—if space allowed—even a fauteuil or a couch.

Gas stove, 1940s

Gas pipes were first laid in the late19th century, and gas stoves started toreplace the older coal-fired stoves. Gaswas more expensive than coal, though,


http://en.wikipedia.org/wiki/File:%22Lena_Horne_conserves_fuel_(gas).%22,_ca._1941_-_ca._1945_-_NARA_-_535820.jpg

and thus the new technology was first installed in the wealthierhomes. Where workers' apartments were equipped with a gas stove,gas distribution would go through a coin meter.In rural areas, the older technology using coal or wood stoves oreven brick-and-mortar open fireplaces remained common throughout.Gas and water pipes were first installed in the big cities; smallvillages were connected only much later.

Rationalization

The Frankfurt kitchen using Taylorist principles

The trend to increasing gasificationandelectrification continued at the turnof the 20th century. In industry, it wasthe phase of work processoptimization. Taylorism was born,and time-motion studies were used tooptimize processes. These ideas alsospilled over into domestic kitchenarchitecture because of a growing trendthat called for a professionalization ofhousehold work, started in the mid-19thcentury byCatharine Beecher and

amplified by Christine Frederick's publications in the 1910s.A stepstone was the kitchen designed in Frankfurt byMargaretheSchütte-Lihotzky. Working class women frequently workedin factories to ensure the family's survival, as the men's wagesoften did not suffice. Social housing projects led to the nextmilestone: the Frankfurt Kitchen. Developed in 1926, this kitchenmeasured 1.9 m by 3.4 m (approximately 6 ft 2 inby 11 ft 2 in,with a standard layout. It was built for two purposes: tooptimize kitchen work to reduce cooking time and lower the costof building decently equipped kitchens. The design, created


http://en.wikipedia.org/wiki/File:Frankfurter-kueche-vienna.JPG

by MargareteSchütte-Lihotzky, was the result of detailed time-motion studies and interviews with future tenants to identifywhat they needed from their kitchens. Schütte-Lihotzky's fittedkitchen was built in some 10,000 apartments in the housingprojects erected in Frankfurt in the 1930s.The initial reception was critical: it was so small that only oneperson could work in it; some storage spaces intended for rawloose food ingredients such as flour were reachable by children.But the Frankfurt kitchen embodied a standard for the rest of the20th century in rental apartments: the "work kitchen". It wascriticized as "exiling the women in the kitchen", but post-WorldWar IIeconomic reasons prevailed. The kitchen once more was seenas a work place that needed to be separated from the livingareas. Practical reasons also played a role in this development:just as in the bourgeois homes of the past, one reason forseparating the kitchen was to keep the steam and smells ofcooking out of the living room.Unit/fitted

A kitchen produced by the German company Poggenpohl in1892

The idea of standardized was firstintroduced locally with the Frankfurtkitchen, but later defined new in the"Swedish kitchen" (Svenskköksstandard,

Swedish kitchen standard). The equipment used remained a standardfor years to come: hot and cold water on tap and a kitchen sinkand an electrical or gas stove and oven. Not much later,the refrigerator was added as a standard item. The concept wasrefined in the "Swedish kitchen" using unit furniture with woodenfronts for the kitchen cabinets. Soon, the concept was amended bythe use of smooth synthetic door and drawer fronts, first inwhite, recalling a sense of cleanliness and alluding to sterile


http://en.wikipedia.org/wiki/File:Poggenpohl.1892.png

lab or hospital settings, but soon after in more lively colors,too. Some years after the Frankfurt Kitchen Poggenpohl presentedthe "reform kitchen" in 1928 with interconnecting cabinets andfunctional interiors. The reform kitchen was a forerunner to thelater unit kitchen and fitted kitchen. Poggenpohl presented theform 1000, declared as "the world's first unit kitchen", atthe imm Cologne furniture fair in 1950Unit construction since its introduction has defined thedevelopment of the modern kitchen. Pre-manufactured modules usingmass manufacturing techniques developed during World WarII greatly brought down the cost of a kitchen. Units which arekept on the floor are called "floor units", "floor cabinets", or"base cabinets" on which a kitchen worktop, originallyoften formica and often now made of granite, marble, tile or woodis placed. The units which are held on the wall for storagepurposes are termed as "wall units" or "wall cabinets". In smallareas of kitchen in an apartment, even a "tall storage unit" isavailable for effective storage. In cheaper brands, all cabinetsare kept a uniform color, normally white, with interchangeabledoors and accessories chosen by the customer to give a variedlook. In more expensive brands, the cabinets are producedmatching the doors' colors and finishes, for an older morebespoke look.Technicalization

Stainless steel home appliances popular in modern westernkitchens

A trend began in the 1940s in the UnitedStates to equip the kitchen withelectrifiedsmall and large kitchenappliances such as blenders, toasters,and later alsomicrowave ovens. Followingthe end of World War II, massive demand


http://en.wikipedia.org/wiki/File:Ponderosa_kitchen.JPG

in Europe for low-price, high-tech consumer goods led to WesternEuropean kitchens being designed to accommodate new appliancessuch as refrigerators and electric/gas cookers.Parallel to this development in tenement buildings was theevolution of the kitchen in homeowner's houses. There, thekitchens usually were somewhat larger, suitable for everyday useas a dining room, but otherwise the ongoing technicalization wasthe same, and the use of unit furniture also became a standard inthis market sector.General technocentric enthusiasm even led some designers to takethe "work kitchen" approach even further, culminating infuturistic designs like Luigi Colani's "kitchen satellite" (1969,commissioned by the German high-end kitchenmanufacturerPoggenpohl for an exhibit), in which the room wasreduced to a ball with a chair in the middle and all appliancesat arm's length, an optimal arrangement maybe for "applying heatto food", but not necessarily for actual cooking. Suchextravaganzas remained outside the norm, though.In the former Eastern bloc countries, theofficial doctrine viewed cooking as a mere necessity, and womenshould work "for the society" in factories, not at home. Also,housing had to be built at low costs and quickly, which leddirectly to the standardized apartment block using prefabricatedslabs. The kitchen was reduced to its minimums and the "workkitchen" paradigm taken to its extremes: in East Germany forinstance, the standard tenement block of the model "P2" had tiny4 m² kitchens in the inside of the building (no windows),connected to the dining and living room of the 55 m² apartmentand separated from the latter by a pass-through or a window.Open kitchensStarting in the 1980s, the perfection of the extractorhood allowed an open kitchen again, integrated more or less withthe living room without causing the whole apartment or house to


smell. Before that, only a few earlier experiments, typically innewly built upper-middle-class family homes, had open kitchens.Examples are Frank Lloyd Wright's House Willey (1934) and HouseJacobs(1936). Both had open kitchens, with high ceilings (up tothe roof) and were aired by skylights. The extractor hood made itpossible to build open kitchens in apartments, too, where bothhigh ceilings and skylights were not possible.The re-integration of the kitchen and the living area went handin hand with a change in the perception of cooking: increasingly,cooking was seen as a creative and sometimes social act insteadof work. And there was a rejection by younger home-owners of thestandard suburban model of separate kitchens and dining roomsfound in most 1900-1950 houses. Many families also appreciatedthe trend towards open kitchens, as it made it easier for theparents to supervise the children while cooking and to clean upspills. The enhanced status of cooking also made the kitchen aprestige object for showing off one's wealth or cookingprofessionalism. Some architects have capitalized on this"object" aspect of the kitchen by designing freestanding "kitchenobjects". However, like their precursor, Colani's "kitchensatellite", such futuristic designs are exceptions.Another reason for the trend back to open kitchens (and afoundation of the "kitchen object" philosophy) is changes in howfood is prepared. Whereas prior to the 1950s most cooking startedout with raw ingredients and a meal had to be prepared fromscratch, the advent of frozen meals and pre-prepared conveniencefood changed the cooking habits of many people, who consequentlyused the kitchen less and less. For others, who followed the"cooking as a social act" trend, the open kitchen had theadvantage that they could be with their guests while cooking, andfor the "creative cooks" it might even become a stage for theircooking performance.The "Trophy Kitchen" is equipped with very expensive andsophisticated appliances which are used primarily to impress


visitors and to project social status, rather than for actualcooking.VentilationThe ventilation of a kitchen, in particular a large restaurantkitchen, poses certain difficulties that are not present in theventilation of other kinds of spaces. In particular, the air in akitchen differs from that of other rooms in that it typicallycontains grease, smoke and odours.

MaterialsThe Frankfurt Kitchen of 1926 was made of several materialsdepending on the application. The built-in kitchens of today useparticle boards or MDF, decorated with veneers, in some casesalso wood. Very few manufacturers produce home built-in kitchensfrom stainless-steel. Until the 1950s, steel kitchens were usedby architects, but this material was displaced by the cheaperparticle board panels sometimes decorated with a steel surface.

Domestic kitchen planning

Kitchen in Vietnam before a lunch.

Domestic (or residential)kitchen design per se is arelatively recent discipline.The first ideas to optimize thework in the kitchen go backto Catharine Beecher's A Treatiseon Domestic Economy (1843, revisedand republished together withher sister Harriet Beecher

Stowe as The American Woman's Home in 1869). Beecher's "modelkitchen" propagated for the first time a systematic design basedon early ergonomics. The design included regular shelves on thewalls, ample work space, and dedicated storage areas for various


http://en.wikipedia.org/wiki/File:Vietnamese_kitchen.jpg

food items. Beecher even separated the functions of preparingfood and cooking it altogether by moving the stove into acompartment adjacent to the kitchen.Christine Frederick published from 1913 a series of articles on"New Household Management" in which she analyzed the kitchenfollowing Taylorist principles, presented detailed time-motionstudies, and derived a kitchen design from them. Her ideas weretaken up in the 1920s by architects in Germany and Austria, mostnotablyBrunoTaut,Erna Meyer, and MargareteSchütte-Lihotzky. Asocial housing project in Frankfurt (the Römerstadt ofarchitect Ernst May) realized in 1927/8 was the breakthrough forher Frankfurt kitchen, which embodied this new notion ofefficiency in the kitchen.While this "work kitchen" and variants derived from it were agreat success for tenement buildings, home owners had differentdemands and did not want to be constrained by a 6.4 m² kitchen.Nevertheless, kitchen design was mostly ad-hoc following thewhims of the architect. In theU.S., the "Small Homes Council",since 1993 the "Building Research Council", of the School ofArchitecture of the University of Illinois at Urbana-Champaign was founded in 1944 with the goal to improve the stateof the art in home building, originally with an emphasis onstandardization for cost reduction. It was there that the notionof thekitchen work triangle was formalized: the three main functionsin a kitchen are storage, preparation, and cooking (whichCatharine Beecher had already recognized), and the places forthese functions should be arranged in the kitchen in such a waythat work at one place does not interfere with work at anotherplace, the distance between these places is not unnecessarilylarge, and no obstacles are in the way. A natural arrangement isa triangle, with the refrigerator, the sink, and the stove at avertex each.


This observation led to a few common kitchen forms, commonlycharacterized by the arrangement of the kitchen cabinets andsink, stove, and refrigerator:

A single-file kitchen (or one-way galley) has all of these along onewall; the work triangle degenerates to a line. This is notoptimal, but often the only solution if space is restricted.This may be common in an attic space that is being convertedinto a living space, or a studio apartment.

The double-file kitchen (or two-way galley) has two rows of cabinets atopposite walls, one containing the stove and the sink, theother the refrigerator. This is the classical work kitchen.

In the L-kitchen, the cabinets occupy two adjacent walls. Again,the work triangle is preserved, and there may even be spacefor an additional table at a third wall, provided it does notintersect the triangle.

A U-kitchen has cabinets along three walls, typically with thesink at the base of the "U". This is a typical work kitchen,too, unless the two other cabinet rows are short enough toplace a table at the fourth wall.

A G-kitchen has cabinets along three walls, like the U-kitchen,and also a partial fourth wall, often with a double basin sinkat the corner of the G shape. The G-kitchen providesadditional work and storage space, and can support two worktriangles. A modified version of the G-kitchen is the double-L,which splits the G into two L-shaped components, essentiallyadding a smaller L-shaped island or peninsula to the L-kitchen.

The block kitchen (or island) is a more recent development,typically found in open kitchens. Here, the stove or both thestove and the sink are placed where an L or U kitchen wouldhave a table, in a free-standing "island", separated from theother cabinets. In a closed room, this does not make muchsense, but in an open kitchen, it makes the stove accessiblefrom all sides such that two persons can cook together, and34 Module 1


allows for contact with guests or the rest of the family,since the cook does not face the wall any more. Additionally,the kitchen island's counter-top can function as an overflow-surface for serving buffet style meals or sitting down to eatbreakfast and snacks.

In the 1980s, there was a backlash against industrial kitchenplanning and cabinets with people installing a mix of worksurfaces and free standing furniture, led by kitchendesigner Johnny Grey and his concept of the "Unfitted Kitchen".Modern kitchens often have enough informal space to allow forpeople to eat in it without having to use the formal dining room.Such areas are called "breakfast areas", "breakfast nooks" or"breakfast bars" if the space is integrated into a kitchencounter. Kitchens with enough space to eat in are sometimescalled "eat-in kitchens".

Other kitchen types

A canteen kitchen

Restaurant and canteen kitchens foundin hotels, hospitals, educational andwork place facilities, army barracks,and similar establishments aregenerally (in developed countries)subject to public health laws. They

are inspected periodically by public-health officials, and forcedto close if they do not meet hygienic requirements mandated bylaw.Canteen kitchens (and castle kitchens) were often the placeswhere new technology was used first. For instance, BenjaminThompson's "energy saving stove", an early-19th century fully


http://en.wikipedia.org/wiki/File:Canteen_kitchen.jpg

closed iron stove using one fire to heat several pots, wasdesigned for large kitchens; another thirty years passed beforethey were adapted for domestic use.Today's western restaurant kitchens typically have tiled wallsand floors and use stainless steel for other surfaces (workbench,but also door and drawer fronts) because these materials aredurable and easy to clean. Professional kitchens are oftenequipped with gas stoves, as these allowcooks to regulate theheat more quickly and more finely than electrical stoves. Somespecial appliances are typical for professional kitchens, such aslarge installed deep fryers, steamers, or a bain-marie. (As of2004, steamers — not to be confused with a pressure cooker — arebeginning to find their way into domestic households, sometimesas a combined appliance of oven and steamer.)

The Food Technology room at Marling School in Stroud,Gloucestershire.

The fast food and conveniencefood trends have also changed the wayrestaurant kitchens operate. There's atrend for restaurants to only "finish"

delivered convenience food or even just re-heat completelyprepared meals, maybe at the utmost grilling, ahamburger, ora steak.The kitchens in railway dining cars present special challenges:space is constrained, and, nevertheless, the personnel must beable to serve a great number of meals quickly. Especially in theearly history of railways this required flawless organization ofprocesses; in modern times, the microwave oven and prepared mealshave made this task much easier. Galleys are kitchensaboard ships or aircraft (although the termgalley is also oftenused to refer to a railroad dining car's kitchen). On yachts,


http://en.wikipedia.org/wiki/File:Food_tech_room_Marling.JPG

galleys are often cramped, with one or two burners fueled byan LP gas bottle, but kitchens oncruise ships orlarge warships are comparable in every respect with restaurantsor canteen kitchens. On passenger airliners, the kitchen isreduced to a mere pantry, the only function reminiscent of akitchen is the heating of in-flight meals delivered bya catering company. An extreme form of the kitchen occurs inspace, e.g., aboard aSpace Shuttle (where it is also called the"galley") or the International Space Station. The astronauts'food is generally completely prepared, dehydrated, and sealed inplastic pouches, and the kitchen is reduced to a rehydration andheating module.Outdoor areas in which food is prepared are generally notconsidered to be kitchens, even though an outdoor area set up forregular food preparation, for instance when camping, might becalled an "outdoor kitchen". Military camps and similar temporarysettlements of nomads may have dedicated kitchen tents.In schools where home economics (HE) or foodtechnology (previously known as "domestic science") are taught,there will be a series of kitchens with multiple equipment(similar in some respects to laboratories) solely for the purposeof teaching. These will consist of six to twelve workstations,each with their own oven, sink, and kitchen utensils.

Kitchen types by region

A Tibetan kitchen

JapanKitchens in Japan arecalled Daidokoro ( 台台 ; lit. "kitchen").Daidokoro is the place where food isprepared in a Japanese house. Until

the Meiji era, a kitchen was also called kamado ( 台台台 ;


http://en.wikipedia.org/wiki/File:TibetanKitchenItems.jpg

lit. stove) and there are many sayings in the Japaneselanguage that involve kamado as it was considered the symbol of ahouse and the term could even be used to mean "family" or"household" (similar to the English word "hearth"). Whenseparating a family, it was called Kamadowowakeru, which means"divide the stove". Kamadowoyaburu (lit. "break the stove") meansthat the family was bankrupt.

Kitchen utensil

An exhibit of a batterie de cuisine, from thebeginning of the 20th century, at

the MuséeCernuschi in Paris.

Biodegradable plastic utensils made frombioplastic

A kitchen utensil is a hand-held,typically small tool or utensil thatis used in the kitchen, for food-related functions. A cookingutensil is a utensil used in thekitchen for cooking. Other names for

the same thing, or subsets thereof, derive from the word "ware",and describe kitchen utensils from a merchandising (andfunctional) point of view: kitchenware, wares for thekitchen; ovenware andbakeware, kitchen utensils that are for useinside ovens and for baking;cookware, merchandise used forcooking; and so forth.A partially overlapping category of tools is that of eatingutensils, which are tools used for eating (c.f. the more generalcategory of tableware). Some utensils are both kitchen utensils


http://en.wikipedia.org/wiki/File:Batterie_de_cuisine.jpg

http://en.wikipedia.org/wiki/File:BiodegradablePlasticUtensils1.jpg

and eating utensils. Cutlery (i.e. knives and other cuttingimplements) can be used for both food preparation in a kitchenand as eating utensils when dining. Other cutlery such as forksand spoons are both kitchen and eating utensils.Other names used for various types of kitchen utensils, althoughnot strictly denoting a utensil that is specific to the kitchen,are according to the materials they are made of, again using the"-ware" suffix, rather than their functions:earthenware, utensilsmade of clay; silverware, utensils (both kitchen and dining) madeof silver; glassware, utensils (both kitchen and dining) made ofglass; and so forth. These latter categorizations includeutensils — made of glass, silver, clay, and so forth — that arenot necessarily kitchen utensils.

Materials scienceBenjamin Thompson noted at the start of the 18th century thatkitchen utensils were commonly made of copper, with variousefforts made to prevent the copper from reacting with food(particularly its acidic contents) at the temperatures used forcooking, including tinning, enamelling, and varnishing. Heobserved that iron had been used as a substitute, and that someutensils were made of earthenware. By the turn of the 20thcentury, Maria Parloa noted that kitchen utensils were made of(tinned or enamelled) iron and steel, copper, nickel, silver,tin, clay, earthenware, and aluminum.The latter, aluminium,became a popular material for kitchen utensils in the 20thcentury.CopperCopper has good thermal conductivity and copper utensils are bothdurable and attractive in appearance. However, they are alsocomparatively heavier than utensils made of other materials,require scrupulous cleaning to removepoisonous tarnish compounds, and are not suitable for acidicfoods


IronIron is more prone to rusting than (tinned) copper. Castiron kitchen utensils, in particular, are however less prone torust if, instead of being scoured to a shine after use, they aresimply washed with detergent and water and wiped clean with acloth, allowing the utensil to form a coat of (already corrodediron and other) material that then acts to prevent furthercorrosion (a process known asseasoning). Furthermore, if an ironutensil is solely used for frying or cooking with fat or oil,corrosion can be reduced by never heating water with it, neverusing it to cook with water, and when washing it with water todry it immediately afterwards, removing all water. Since oil andwater are immiscible, since oils and fats are more covalentcompounds, and since it is compounds such as water that promotecorrosion, eliminating as much contact with water reducescorrosion. For some iron kitchen utensils, water is a particularproblem, since it is very difficult to dry them fully. Inparticular, iron egg-beaters or ice cream freezers are tricky todry, and the consequent rust if left wet will roughen them andpossibly clog them completely. When storing iron utensils forlong periods, van Rensselaer recommended coating them in non-salted (since salt is also an ionic compound) fat or paraffin.Iron utensils have little problem with high cooking temperatures,are simple to clean as they become smooth with long use, aredurable and comparatively strong (i.e. not as prone to breakingas, say, earthenware), and hold heat well. However, as noted,they rust comparatively easily.Earthenware and enamelwareEarthenware utensils suffer from brittleness when subjected torapid large changes in temperature, as commonly occur in cooking,and the glazing of earthenware often contains lead, which ispoisonous. Thompson noted that as a consequence of this the useof such glazed earthenware was prohibited by law in somecountries from use in cooking, or even from use for storing


acidic foods. Van Rensselaer proposed in 1919 that one test forlead content in earthenware was to let a beaten egg stand in theutensil for a few minutes and watch to see whether it becamediscolored, which is a sign that lead might be presentIn addition to their problems with thermal shock, enamelwareutensils require careful handling, as careful as for glassware,because they are prone to chipping. But enamel utensils are notaffected by acidic foods, are durable, and are easily cleaned.However, they cannot be used with strong alkalis.Earthenware, porcelain, and pottery utensils can be used for bothcooking and serving food, and so thereby save on washing-up oftwo separate sets of utensils. They are durable, and (vanRensselaer notes) "excellent for slow, even cooking in even heat,such as slow baking". However, they are comparatively unsuitablefor cooking using a direct heat, such as a cooking over a flame.AluminiumJames Frank Breazeale in 1918 opined that aluminum "is withoutdoubt the best material for kitchen utensils", noting that it is"as far superior to enameled ware as enameled ware is to the old-time iron or tin". He qualified his recommendation for replacingworn out tin or enameled utensils with aluminum ones by notingthat "old-fashioned black iron frying pans and muffin rings,polished on the inside or worn smooth by long usage, are,however, superior to aluminum ones".Aluminum’s advantages over other materials for kitchen utensilsis its good thermal conductivity (which is approximately an orderof magnitude greater than that of steel), the fact that it islargely non-reactive with foodstuffs at low and hightemperatures, its lowtoxicity, and the fact that its corrosionproducts are white and so (unlike the dark corrosion products of,say, iron) do not discolour food that they happen to be mixedinto during cooking. However, its disadvantages are that it iseasily discoloured, can be dissolved by acidic foods (to a


comparatively small extent), and reacts to alkaline soaps if theyare used for cleaning a utensil.

An exhibit of Israeli DefenceForceskitchen utensils at theBatey ha-Osef Museum in Tel Aviv.

In the European Union, the constructionof kitchen utensils made of aluminium isdetermined by two European standards: EN601 (Aluminium and aluminium alloys — Castings —Chemical composition of castings for use in contactwith foodstuffs) and EN 602 (Aluminium andaluminium alloys — Wrought products — Chemicalcomposition of semi-finished products used for thefabrication of articles for use in contact with

foodstuffs). These define maxima for the percentages (by mass) ofimpurities or added elements present, other than aluminium, insuch products, as follows: Unalloyed aluminum

iron and silicon: less than 1% chromium, manganese, nickel, zinc, titanium, tin: less

than 0.1% each copper: less than 0.1% (or less than 0.2% if the

proportions of chromium and manganese both do not exceed 0.05%)

other elements: less than 0.05%Alloyed aluminium

silicon: less than 13.5% iron: less than 2% copper: less than 0.6% manganese: less than 4% magnesium: less than 11% (less than 5% in pressure

cooking utensils)42 Module 1


http://en.wikipedia.org/wiki/File:IDF_Equipment_IMG_0891.JPG

chromium:less than 0.35% nickel: less than 3% zinc: less than 0.25% antimony: less than 0.2% tin: less than 0.1% strontium: less than 0.3% zirconium: less than 0.3% titanium: less than 0.3% other elements: less than 0.05% each, and less than 0.15%

in total

Diversity and utility

Various kitchen utensils. At top: a spice rack with jarsof mint, caraway, thyme, andsage. Lower: hanging fromhooks; a small pan, a meat fork, an icing spatula, a

whole spoon, a slotted spoon, and a perforated spatula.

Before the 19th century"Of the culinary utensils of theancients", wrote MrsBeeton, "ourknowledge is very limited; but as theart of living, in every civilizedcountry, is pretty much the same, theinstruments for cooking must, in a great

degree, bear a striking resemblance to one another".Archaeologists and historians have studied the kitchen utensilsused in centuries past. For example: In the Middle Easternvillages and towns of the middle first millennium AD, historicaland archaeological sources record that Jewish householdsgenerally had stone measuring cups, a meyḥam (an wide-neckedvessel for heating water), a kederah(an unlidded pot-belliedcooking pot), a ilpas (a lidded stewpot/casserole pot type of


http://en.wikipedia.org/wiki/File:Kitchen_utensils_hanging_below_a_spice_rack.jpg

vessel used for stewing and steaming), yorah and kumkum (pots forheating water), two types of teganon (frying pan) for deep andshallow frying, an iskutla (a glass serving platter),a tamḥui (ceramic serving bowl), a keara (a bowl for bread),a kiton (a canteen of cold water used to dilute wine), anda lagin (a wine decanter).Ownership and types of kitchen utensils varied from household tohousehold. Records survive of inventories of kitchen utensilsfrom London in the 14th century, in particular the records ofpossessions given in the coroner's rolls. Very few such peopleowned any kitchen utensils at all. In fact only seven convictedfelons are recorded as having any. One such, a murderer from1339, is recorded as possessing only the one kitchen utensil: abrass pot (one of the commonest such kitchen utensils listed inthe records) valued at three shillings. Similarly,in Minnesota in the second half of the 19th century, John Northis recorded as having himself made "a real nice rolling pin, anda pudding stick" for his wife; one soldier is recorded as havinga Civil War bayonet refashioned, by a blacksmith, into a breadknife; whereas an immigrant Swedish family is recorded as havingbrought with them "solid silver knives, forks, and spoons [...]Quantities of copper and brass utensils burnished until they werelike mirrors hung in rows"19th century growth

The up-to-date kitchen fireproof ware in 1894

The 19th century, particularly in theUnited States, saw an explosion in thenumber of kitchen utensils available onthe market, with many labour-savingdevices being invented and patentedthroughout the century. MariaParloa's Cook Book and Marketing Guide listed


http://en.wikipedia.org/wiki/File:Fireproof_Ware.JPG

a minimum of 139 kitchen utensils without which a contemporarykitchen would not be considered properly furnished. Parloa wrotethat "the homemaker will find [that] there is continuallysomething new to be bought".A growth in the range of kitchen utensils available can be tracedthrough the growth in the range of utensils recommended to theaspiring householder in cookbooks as the century progressed.Earlier in the century, in 1828, Frances ByerleyParkes (Parkes1828) had recommended a smaller array of utensils. By 1858,Elizabeth H. Putnam, inMrs Putnam's Receipt Book and Young Housekeeper'sAssistant, wrote with the assumption that her readers would havethe "usual quantity of utensils", to which she added a list ofnecessary items:Copper saucepans, well lined, with covers, from three to sixdifferent sizes; a flat-bottomed soup-pot; an upright gridiron;sheet-iron breadpans instead of tin; agriddle; a tin kitchen;Hector's double boiler; a tin coffee-pot for boiling coffee, or afilter — either being equally good; a tin canister to keeproasted and ground coffee in; a canister for tea; a covered tinbox for bread; one likewise for cake, or a drawer in your store-closet, lined with zinc or tin; a bread-knife; a board to cutbread upon; a covered jar for pieces of bread, and one for finecrumbs; a knife-tray; a spoon-tray; — the yellow ware is much thestringest, or tin pans of different sizes are economical; — astout tin pan for mixing bread; a large earthen bowl for beatingcake; a stone jug for yeast; a stone jar for soup stock; a meat-saw; a cleaver; iron and wooden spoons; a wire sieve for siftingflour and meal; a small hair sieve; a bread-board; a meat-board;a lignum vitae mortar, and rolling-pin, &c.— Putnam 1858, p. 318

MrsBeeton, in her Book of Household Management, wrote:

The following list, supplied by Messrs Richard & John Slack, 336,Strand, will show the articles required for the kitchen of afamily in the middle class of life, although it does not contain


all the things that may be deemed necessary for some families,and may contain more than are required for others. As MessrsSlack themselves, however, publish a useful illustratedcatalogue, which may be had at their establishment gratis, andwhich it will be found advantageous to consult by those about tofurnish, it supersedes the necessity of our enlarging that whichwe give:

1 Tea-kettle 6s. 6d. 1 Colander 1s.

6d. 1 Flour-box 1s. 0d.

1 Toasting-fork

1s. 0d.

3 Block-tin saucepans 3 Flat-irons 3s. 6d.

1 Bread-grater

1s. 0d.

5s. 9d. 2 Frying-pans 4s. 0d.

1 Pair of Brass 5 Iron Saucepans 12s.

0d. 1 Gridiron 2s. 0d.

Candlesticks

3s. 6d.

1 Ditto and Steamer 1 Mustard-pot 1s. 0d.

1 Teapot and Tray

6s. 6d.

6s. 6d. 1 Salt-cellar 8d.

1 Bottle-jack 9s. 9d.

1 Large Boiling-pot 1 Pepper-box 6d.

6 Spoons 1s. 6d.

10s. 0d.

1 Pair of Bellows 2s. 0d.


2 Candlesticks

2s. 6d. 4 Iron Stewpans 8s.

9d. 3 Jelly-moulds 8s. 0d.

1 Candle-box 1s. 4d.

1 Dripping-pan and 1 Plate-basket 5s. 6d.

6 Knives & Forks

5s. 3d. Stand 6s.

6d.1 Cheese-toaster 1s. 10d.

2 Sets of Skewers

1s. 0s. 1 Dustpan 1s.

0d. 1 Coal-shovel 2s. 6d.

1 Meat-chopper

1s. 9d.

1 Fish and Egg-slice

1 Wood Meat-screen

1 Cinder-sifter

1s. 3d.

1s. 9d. 30s. 0d.

1 Coffee-pot 2s. 3d. 2 Fish-kettles 10s.

0d.

The Set £8 11s. 1d.

— Isabella Mary Beeton, The Book of Household Management

Parloa, in her 1880 cookbook, took two pages to list all of theessential kitchen utensils for a well-furnished kitchen, a listrunning to 93 distinct sorts of item.[19] The 1882 edition ran to20 pages illustrating and describing the various utensils for awell-furnished kitchen. Sarah Tyson Rorer's 1886 Philadelphia CookBook (Rorer 1886) listed more than 200 kitchen utensils that awell-furnished kitchen should have."Labour-saving" utensils generating more labour


However, many of these utensils were expensive and not affordableby the majority of householders.[17] Some people considered themunnecessary, too. James Frank Breazeale decried the explosion inpatented "labour-saving" devices for the modern kitchen—promotedin exhibitions and advertised in "Household Guides" at the startof the 20th century—, saying that "the best way for the housewifeto peel a potato, for example, is in the old-fashioned way, witha knife, and not with a patented potato peeler". Breazealeadvocated simplicity over dishwashing machines "that would havedone credit to a moderate sized hotel", and noted that the mostuseful kitchen utensils were "the simple little inexpensiveconveniences that work themselves into every day use", givingexamples, of utensils that were simple and cheap butindispensable once obtained and used, of a stiff brush forcleaning saucepans, a sink strainer to prevent drains fromclogging, and an ordinary wooden spoon.The "labour-saving" devices didn't necessarily save labour,either. While the advent of mass-produced standardized measuringinstruments permitted even householders with little to no cookingskills to follow recipes and end up with the desired result andthe advent of many utensils enabled "modern" cooking, on a stoveor range rather than at floor level with a hearth,they also operated to raise expectations of what families wouldeat. So while food was easier to prepare and to cook, ordinaryhouseholders at the same time were expected to prepare and tocook more complex and harder-to-prepare meals on a regular basis.The labour-saving effect of the tools was cancelled out by theincreased labour required for what came to be expected as theculinary norm in the average household.

List of food preparation utensils

.


http://en.wikipedia.org/wiki/File:Kitchen_utensils-01.jpg

An assortment of utensils

A kitchen utensil is a hand-held, typically small tool that isdesigned for food-related functions. Food preparationutensils are a specific type of kitchen utensil, designed for usein the preparation of food. Some utensils are both foodpreparation utensils andeating utensils; for instance someimplements of cutlery – especially knives – can be used for bothfood preparation in a kitchen and as eating utensils when dining.In the Western world, utensil invention accelerated in the 19thand 20th centuries. It was fuelled in part by the emergence oftechnologies such as the kitchen stove andrefrigerator, but alsoby a desire to save time in the kitchen, in response to thedemands of modern lifestyles.

List of food preparation utensils

Name Alternative names Purpose in foodpreparation Design Image

Applecorer

To remove the coreand pips from

apples and similarfruits

AppleCutter

To cut apple andsimilar fruitseasily whilesimultaneously

removing the coreand pips.

Cf. peeler


http://en.wikipedia.org/wiki/File:Plastic-Apple-Corer.jpg

http://en.wikipedia.org/wiki/File:AppleCorer&Slicer.JPG

Baster —

Used duringcooking to covermeat in its ownjuices or with a

sauce.

Animplementresembling

asimplepipet

te,consistingof a tubeto hold theliquid, anda rubbertop whichmakes use

of apartial vac

uum tocontrol theliquid'sintake andrelease.

The processof

drizzlingthe liquidover meat

iscalledbasting – when apastrybrush isused in

place of abaster, itis known as

abastingbrush.

Biscuitcutter

Biscuit mould,Cookie cutter,Cookie mould

Shaping biscuitdough

Generallymade ofmetal orplastic,

with fairlysharp edges


http://en.wikipedia.org/wiki/File:Baster.jpg

http://en.wikipedia.org/wiki/File:CookieCuttersAl.jpg

to cutthrough

dough. Somebiscuitcutters

simply cutthrough

dough thathas beenrolledflat,

others alsoimprint ormould thedough'ssurface.

Biscuitpress

Cookie press A device formaking

pressedcookies such asspritzgebäck.

It consistsof a

cylinderwith a

plunger onone endwhich isused

to extrude cookiedough

through asmall holeat the

other end.Typicallythe cookiepress hasinterchange

ableperforatedplates withholes indifferentshapes,such as a


http://en.wikipedia.org/wiki/File:Cookie_Press.jpg

star shapeor a narrowslit to

extrude thedough inribbons.

Blowtorch Blowtorch, blowlamp

Commonly used tocreate a hard

layer ofcaramelized sugarin a crème brûlée.

[2]

Boilover

preventer

Milk watcher,Milk guard, Pot minder

Preventing liquidsfrom boiling overoutside of the pot

A disc witha raisedrim,

designed toensure an

evendistributio

n oftemperaturethroughoutthe pot.This

preventingbubblesfrom

forming inliquidssuch asmilk, or

water whichcontains

starch (forinstance ifused to


http://en.wikipedia.org/wiki/File:Small_blowtorch.jpg

http://en.wikipedia.org/wiki/File:Milchwaechter_Edelstahl.jpeg

cookpasta). Canbe made ofmetal,glass orceramic

materials.

Bottleopener

Twists the metalcap off of a

bottle

Bowl —

To hold food,including foodthat is ready to

be served

A round,open toppedcontainer,capable ofholdingliquid.Materialsused to

make bowlsvary

considerably, andinclude

wood, glassand ceramicmaterials.

Breadknife

— To cut soft bread A serrated blade madeof metal,and longenough toslice

across alarge loafof bread.Using asawingmotion,


http://en.wikipedia.org/wiki/File:Cl%C3%A9_ouvre-bouteille.JPG

http://en.wikipedia.org/wiki/File:Simple-ceramic-bowl.jpg

http://en.wikipedia.org/wiki/File:BreadKnife.jpg

instead ofpushingforce aswith mostknives, itis possibleto slicethe loafwithoutsquashing

it.

Browning tray

Browning plate,Browning bowl

Used in amicrowave oven tohelp turn food

brown

Generallymade ofglass orporcelainto absorbheat, which

helpscolour thelayer offood incontactwith itssurface.

—

Buttercurler

Used to producedecorativebutter s

hapes.


http://en.wikipedia.org/wiki/File:Butter_curler.jpg

Cakeand pieserver

Cake shovel, pie cutter

To cut slices inpies or cakes, andthen transfer to aplate or container

Thisutensiltypicallyfeatures athin edgeto assist

withslicing,

and a largeface, tohold theslicewhilst

transferring to a

plate, bowlor othercontainer.

Cheeseknife

Used to cutcheese.

Cheesecloth

To assist in theformation of

cheese

A gauzed cotton cloth,used to

remove wheyfrom cheesecurds, andto helphold thecurds

together asthe cheeseis formed.

Chef'sknife

Originally used toslice large cutsof beef, it is now

the generalutility knife for


http://en.wikipedia.org/wiki/File:Tortenheber.JPG

http://en.wikipedia.org/wiki/File:Cheese_knife.JPG

http://en.wikipedia.org/wiki/File:Cheeseincheesecloth-sink.jpg

http://en.wikipedia.org/wiki/File:Chef's_Knife.jpg

most Westerncooks.

Cherrypitter Olive stoner

Used for theremoval of pits(stones) fromcherries orolives.

Chinoise Chinois

Strainingsubstances such

as custards, soupsand sauces, or todust food with

powder

A conicalsieve

Colander

Used for drainingsubstances cooked

in water

A bowl-shaped

containerwith holes,typicallymade fromplastic ormetal. Itdiffersfrom a

sieve dueto itslargerholes,allowinglarger

pieces offood, suchas pasta,to bedrainedquickly.


http://en.wikipedia.org/wiki/File:Cherry-pitter-1.jpg

http://en.wikipedia.org/wiki/File:Chinoise.jpg

http://en.wikipedia.org/wiki/File:Blue_colander.jpg

Corkscrew

Pierces andremoves a corkfrom a bottle.

Crabcracker Lobster cracker

Used to crack theshell of a crab or

lobster

A clampingdevice,

similar indesign to anutcrackerbut larger,with ridges

on theinside togrip theshell.[2]

—

Cuttingboard Cutting board

A portable boardon which food can

be cut.

Usuallysmaller andlighterthan

butcher'sblocks,generallymade fromwood orplastic.

Doughscraper

Bench scraper, Scraper To shape or cutdough, and remove

dough from aworksurface

Most doughscrapersconsist ofhandle wideenough tobe held inone or two


http://en.wikipedia.org/wiki/File:Korkenzieher_01_KMJ.jpg

http://en.wikipedia.org/wiki/File:BenchScraper.JPG

hands, andan equallywide, flat,steel face.

Eggpiercer

Pierces the airpocket of an

eggshell with asmall needle tokeep the shellfrom crackingduring hard-

boiling. If bothends of the shellare pierced, theegg can be blown

out whilepreserving theshell (forcrafts).

Eggpoacher

Holds a raw egg,and is placedinside a pot ofboiling water topoach an egg.

Eggseparat

or

A slotted spoon-like utensil used

to separatethe yolk of an egg

from the eggwhite.


http://en.wikipedia.org/wiki/File:Metallic_single_egg_poacher.jpg

http://en.wikipedia.org/wiki/File:Steel_egg_separator.jpg

Eggslicer —

Slicingpeeled, hard-

boiledeggs quickly and

evenly.

Consists ofa slotteddish for

holding theegg and ahingedplate ofwires or

blades thatcan be

closed toslice.[3]

Eggtimer

Used to correctlytime the processof boiling eggs.

Historicaldesignsrange

considerably,

from hourglasses, tomechanical

orelectronictimers, toelectronicdevices

which sensethe watertemperature

andcalculatethe boiling

rate.

Filletknife

A long, narrowknife with a

finely serratedblade, used to

slicefine filet cuts of

fish or other


http://en.wikipedia.org/wiki/File:Eierschneider.jpg

http://en.wikipedia.org/wiki/File:Egg_timer.jpg

http://en.wikipedia.org/wiki/File:Couteau_filet_sole.jpg

meat.

FishScaler Urokotori

Used to remove thescales from theskin of fishbefore cooking

Fishslice Spatula, turner

Used for liftingor turning foodduring cooking

Floursifter

Blends flour withother ingredientsand aerates it inthe process.[4]

Foodmill

Used to mash orsieve soft foods.

Typicallyconsists ofa bowl, aplate withholes likea colander,and a crankwith a bentmetal blade

whichcrushes thefood andforces itthrough the

holes.


http://en.wikipedia.org/wiki/File:Urokotori.FishScaler.jpg

http://en.wikipedia.org/wiki/File:Fishslice1.jpg

http://en.wikipedia.org/wiki/File:Food_mill_by_tokyofoodcast.jpg

Funnel

Used tochannel liquid or

fine-grainedsubstances intocontainers with asmall opening.[2]

A pipe witha wide,conical

mouth and anarrowstem.

Garlicpress

Presses garliccloves to create

a puree,functioning like aspecialized ricer.

Grapefruitknife

Finely serratedknife forseparatingsegments ofgrapefruit orother citrus

fruit.[5]

Grater Cheese grater,Shredder

Gravystraine

rGravy separator

A small pouringjug that separates

roastmeatdrippings frommelted fat, formaking gravy.[2]


http://en.wikipedia.org/wiki/File:Kitchen_Funnel.jpg

http://en.wikipedia.org/wiki/File:Klieste_na_cesnak.jpg

http://en.wikipedia.org/wiki/File:Grapefruit_knife.jpg

http://en.wikipedia.org/wiki/File:Kuechenreibe_fcm.jpg

Herbchopper

Chops or mincesraw herbs. —

Ladle

A ladle is a typeof servingspoon used

for soup, stew, orother foods.

Lame

Used to slash thetops of bread

loavesin artisanbaking.

Lemonreamer

A juicer with afluted peak at theend of a shorthandle, where ahalf a lemon is

pressed to releasethe juice.

Lemonsqueeze

r

A juicer, similarin function toa lemon reamer,with an attached

bowl.

Operated bypressingthe fruitagainst afluted peakto releasethe juiceinto thebowl.


http://en.wikipedia.org/wiki/File:Ladle_silver_1876-7.JPG

http://en.wikipedia.org/wiki/File:Lame-breadslahing.jpg

http://en.wikipedia.org/wiki/File:Lemon_reamer.jpg

http://en.wikipedia.org/wiki/File:Zitronenpresse_fcm.jpg

Lobsterpick Lobster fork

A long-handled,narrow pick, usedto pull meat outof narrow legs andother parts of alobster or crab.[2]

Mandoline

Matedcolander pot

Measuring jug

Measuring cup,Measuring jar

Traditionally comes inan 8 fluidounce size,it is usedto measureeither dryor liquidingredients

.[6]

Measuring

spoon

Typically sold ina set that

measures dry orwet ingredients inamounts from 1/4teaspoon (1.25 ml)up to 1 tablespoon

(15 ml).[7]


http://en.wikipedia.org/wiki/File:Lobster_forks.jpg

http://en.wikipedia.org/wiki/File:Cooking_Mandolin_with_Carrot.jpg

http://en.wikipedia.org/wiki/File:Colander_(PSF).jpg

http://en.wikipedia.org/wiki/File:Measuring_Jar.jpg

http://en.wikipedia.org/wiki/File:MeasuringSpoons.jpg

Meatgrinder Mincer

Operated with ahand-crank, thispresses meat

through a choppingor pureeingattachm

ent.

Meattenderiser

Meatthermometer

Melonballer

Small scoop usedto make smooth

balls of melon orother fruit, or

potatoes.[5]

Mezzaluna

To finely andconsistently

chop/mince foods,especially herbs.


http://en.wikipedia.org/wiki/File:Fleischwolf.ganz.jpg

http://en.wikipedia.org/wiki/File:Meat-Tenderizer.jpg

http://en.wikipedia.org/wiki/File:Meat_thermometer.jpg

http://en.wikipedia.org/wiki/File:WatermelonBaller.JPG

http://en.wikipedia.org/wiki/File:Wiegemesser_mit_Brett.JPG

Mortarand

pestleMolcajete

To crush food,releasing flavours

and aromas

Generallymade fromeither

porcelainor wood,the mortaris shapedas a bowl.The pestle,generallyshaped likea smallclub, isused to

forcefullysqueeze

ingredientssuch asherbs

against themortar.[8]

Nutcracker

To crack open thehard outer shellof various nuts.

Nutmeggrater

A small,specializedgrating bladefor nutmeg.

Ovenglove Oven mitt

To protect handsfrom burning whenhandling hot pots

or trays.


http://en.wikipedia.org/wiki/File:White-Mortar-and-Pestle.jpg

http://en.wikipedia.org/wiki/File:Nutcracker,_metal.jpg

http://en.wikipedia.org/wiki/File:Baking_glove.jpg

Pastrybag

To evenly dispensesoft substances(doughs, icings,fillings, etc.).

Pastryblender

Cuts into pastryingredients, such

as flour andbutter, forblending and

mixing while theyare in a bowl. Itis made of wirescurved into a

crescent shape andheld by a rigid

handle.[4]

Pastrybrush Basting brush

To spread oil,juices, sauce orglaze on food.

Somebrushes

have woodenhandles andnatural orplastic bri

stles,whilst

others havemetal orplastichandles

andsilicone bristles.

Pastrywheel

Cuts straight orcrimped lines

through dough forpastry or pasta.


http://en.wikipedia.org/wiki/File:Plastic_pastry_bag.JPG

http://en.wikipedia.org/wiki/File:Kitchen-Dough-Blender.jpg

http://en.wikipedia.org/wiki/File:Kitchen-Silicone-Brush.jpg

Peel Pizza shovel

Peeler Potato peeler

Peppermill

Burr mill, burr grinder,pepper grinder

Piebird Pie vent, pie funnel

Pizzacutter Pizza slicer


http://en.wikipedia.org/wiki/File:Pizza_shovel_peel2.jpg

http://en.wikipedia.org/wiki/File:Peeler_01_Pengo.jpg

http://en.wikipedia.org/wiki/File:Peppermill.jpg

http://en.wikipedia.org/wiki/File:Chickenpie1.JPG

http://en.wikipedia.org/wiki/File:Pizza-slicer.jpg

Potatomasher

Potatoricer

Pot-holder

Poultryshears

Used fordejointing andcutting uncooked

poultry;reinforced with aspring, they haveone serrated bladeand pointed tips.

Ricer

Presses verysmooth vegetablemashes orpurees,operates similar

to a meatgrinder/mincer.


http://en.wikipedia.org/wiki/File:Potato_Masher.jpg

http://en.wikipedia.org/wiki/File:Potatispress.JPG

http://en.wikipedia.org/wiki/File:Two_white_potholders_with_hearts.jpg

http://en.wikipedia.org/wiki/File:Gefligelsch%C3%A9ier.jpg

Rollerdocker

Rollingpin

A long, roundedwooden or marbletool rolled acrossdough to flatten

it.

Saltshaker

Scales Kitchen scales,Weighing scales


http://en.wikipedia.org/wiki/File:Roller_docker.jpg

http://en.wikipedia.org/wiki/File:Rollingpin.jpg

http://en.wikipedia.org/wiki/File:Salzstreuer.jpg

http://en.wikipedia.org/wiki/File:Kitchen_scale_20101110.jpg

Scissors Kitchen scissors

Scoop Ice cream scoop

Shellfish

scraper—

Sieve Sifter, strainer

Slottedspoon Skimmer

Spatula


http://en.wikipedia.org/wiki/File:Kitchen-Scissors.jpg

http://en.wikipedia.org/wiki/File:Kitchen-Scooper-Large.jpg

http://en.wikipedia.org/wiki/File:Passoire-chinois.JPG

http://en.wikipedia.org/wiki/File:H%C3%A5lslev.JPG

http://en.wikipedia.org/wiki/File:Maryse_cuisine.JPG

Spider

sieves, spoonsieves, spoonskimmers, or

basket skimmers

For removing hotfood from a liquidor skimming foamoff when making

broths

A wideshallowwire-meshbasket with

a longhandle

Sugarthermometer

Candy thermometerMeasuring thetemperature,

or stage, of sugar

Tamis Drum sieveUsed as

a strainer, grater, or food mill.

A tamis hasa

cylindricaledge, madeofmetal or wood, thatsupports adisc of

fine metal, nylon,

or horsehair mesh.

Ingredientsare pushedthrough the

mesh.

Tinopener

Can opener To open tins orcans

Designsvary

considerably; theearliest

tin openerswere

knives,adapted toopen a tinas easily


http://en.wikipedia.org/wiki/File:Spider_(cooking).JPG

http://en.wikipedia.org/wiki/File:Candy_thermometer_003.jpg

http://en.wikipedia.org/wiki/File:Tamises_metalicos.JPG

http://en.wikipedia.org/wiki/File:Kitchen-Modern-Can-Opener.jpg

aspossible.

Tomatoknife

Used to slicethrough tomatoes.

A smallserratedknife.

Tongs

For gripping andlifting. Usuallyused to move itemson hot surfaces,such as barbecues,or to select smallor grouped items,such as sugarcubes or salad

portions.

Two longarms with apivot nearthe handle.

Trussing

needle

For pinning, orsewing up, poultryand other meat.[9]

Whisk

Balloon whisk, gravywhisk, flat whisk, flat

coil whisk, bellwhisk, and other

types.

Toblend ingredientss

mooth, or toincorporate air

into a mixture, ina process known

as whisking orwhipping

Most whisksconsist ofa long,narrow

handle witha series ofwire loopsjoined atthe end.Whisks arealso madefrombamboo.


http://en.wikipedia.org/wiki/File:Tomato_bagel_knife.jpg

http://en.wikipedia.org/wiki/File:Grilling-tongs.png

http://en.wikipedia.org/wiki/File:Schneebesen1.JPG

Woodenspoon

For mixing andstirring duringcooking andbaking.

Zester

Forobtaining zest fro

mlemons andother citrus

fruit.[5]

A handleand acurved

metal end,the top ofwhich isperforatedwith a rowof roundholes withsharpened

rims

.

Cookware and Bakeware

Various baking pans

Cookware and bakeware are types of foodpreparation containers commonly foundin a kitchen. Cookware comprisescooking vessels, such as saucepans andfrying pans, intended for use ona stove or range cooktop. Bakeware


http://en.wikipedia.org/wiki/File:-_Wooden_spoons_-.jpg

http://en.wikipedia.org/wiki/File:Juliennejern.JPG

http://en.wikipedia.org/wiki/File:Pans_(113563802).jpg

comprises cooking vessels intended for use inside an oven. Someutensils are both cookware and bakeware.The choice of material for cookware and bakeware items has asignificant effect on the item's performance (and cost),particularly in terms of thermal conductivity and how much foodsticks to the item when in use. Some choices of material alsorequire special pre-preparation of the surface - known asseasoning - before they are used for food preparation.Both the cooking pot and lid handles can be made of the samematerial but will mean that when picking up or touching either ofthese parts oven gloves will need to be worn. In order to avoidthis, handles can be made of non heat conducting materials forexample Bakelite, plastic or wood. It is best to avoid hollowhandles because they are difficult to clean or to dry. A goodcooking pot design has an 'overcook edge' this is where the lidlays on (that way the lid is laying somewhat inside the cookingpot and not on top of it). The lid has a dripping edge thatavoids condensation fluid from dripping off when handling the lid(taking it off and holding it 45°) or putting it down.

HistoryAncient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in theStoa of Attalus.


http://en.wikipedia.org/wiki/File:Grapen.jpg

Two cooking pots (Grapen) from medieval Hamburg circa 1200-1400 AD

Kitchen in the Uphagen House in LongMarket,Gdańsk, Poland

The history of cooking vesselsbefore the development of potteryis minimal due to the limitedarchaeological evidence. Theearliest pottery vessels, datingfrom 19,2000–20,000 BP, werediscovered in Xianrendong

Cave, Jiangxi, China. The pottery may have been used as cookware,manufactured by hunter-gatherers. Harvard Universityarchaeologist Ofer Bar-Yosef reported that "When you look at thepots, you can see that they were in a fire." It is also possibleto extrapolate likely developments based on methods used bylatter peoples. Among the first of the techniques believed to beused by stone age civilizations were improvements tobasic roasting. In addition to exposing food to direct heat fromeither an open fire or hot embers it is possible to cover thefood with clay or large leaves before roasting to preservemoisture in the cooked result. Examples of similar techniques arestill in use in many modern cuisines.Of greater difficulty was finding a method to boil water. Forpeople without access to natural heated water sources, such ashot springs, heated stones could be placed in a water-filledvessel to raise its temperature (for example, a leaf-lined pit orthe stomachfrom animals killed by hunters). In many locations theshells of turtles or largemollusks provided a source forwaterproof cooking vessels. Bamboo tubes sealed at the end with


http://en.wikipedia.org/wiki/File:Dom_Uphagena_-_205.JPG

clay provided a usable container in Asia, while the inhabitantsof theTehuacan Valley began carving large stone bowls that werepermanently set into a hearth as early as 7000 BC.According to Frank Hamilton Cushing, native Americancooking basketsused by the Zuni (Zuñi) developed from meshcasings woven to stabilize gourd water vessels. He reportedwitnessing cooking basket use byHavasupai in 1881. Roastingbaskets covered with clay would be filled withwood coals and theproduct to be roasted. When the thus hardened clay separated fromthe basket, it would become a usable clay roasting pan in itself.This indicates a steady progression from use of woven gourdcasings to waterproof cooking baskets to pottery. Other than inmany other cultures, native Americans used and still use the heatsource inside the cookware. Cooking baskets are filled with hotstones and roasting pans with wood coals. Native Americans, bothin the East and in the West, would form a basket from largeleaves to boil water, according to historian andnovelistLouisL'Amour. As long as the flames did not reach abovethe level of water in the basket, the leaves would not burnthrough.The development of pottery allowed for the creation of fireproofcooking vessels in a variety of shapes and sizes. Coating theearthenware with some type of plant gum, and later ceramicglazes, converted the porous container into a waterproof vessel.The earthenware cookware could then be suspended over a firethrough use of a tripod or other apparatus, or even be placeddirectly into a low fire or coal bed as in the case ofthe pipkin. Ceramics (including stoneware and glass) conductpoorly, however, so ceramic pots must cook over relatively lowheats and over long periods of time (most modern ceramic potswill crack if used on the stovetop, and are only intended for theoven). Even after metal pots have come into widespreaduse, earthenware pots are still preferred among the less well-off, globally, due to their low production cost.


The development of bronze and iron metalworking skills allowedfor cookware made from metal to be manufactured, althoughadoption of the new cookware was slow due to the much highercost. After the development of metal cookware there was littlenew development in cookware, with the standard Medieval kitchenutilizing a cauldron and a shallow earthenware pan for mostcooking tasks, with a spitemployed for roasting.By the 17th century, it was common for a Western kitchen tocontain a number of skillets, baking pans, a kettle and severalpots, along with a variety of pot hooks and trivets. Inthe American colonies, these items would commonly be produced bya localblacksmith from iron while brass or copper vessels werecommon in Europe and Asia. Improvements in metallurgy during the19th and 20th centuries allowed for pots and pans from metalssuch as steel, stainless steel and aluminum to be economicallyproduced.

Cookware materialsMetalMetal pots are made from a narrow range of metals because potsand pans need to conduct heat well, but also need to bechemicallyunreactive so that they do not alter the flavor of the food. Mostmaterials that are conductive enough to heat evenly are tooreactive to use in food preparation. In some cases (copper pots,for example), a pot may be made out of a more reactive metal, andthen tinned or clad with another.Aluminium

An anodized aluminium sauté pan

Aluminium is a lightweight metal withvery good thermal conductivity. It isresistant to many forms of corrosion.Aluminium is commonly available in sheet,


http://en.wikipedia.org/wiki/File:Circulon-anodized-aluminum.jpg

cast, or anodized forms, and may be physically combined withother metals (see below).Sheet aluminium is spun or stamped into form. Due to the softnessof the metal it may be alloyed with magnesium, copper, or bronzeto increase its strength. Sheet aluminium is commonly used forbaking sheets, pie plates, and cake or muffin pans. Deep orshallow pots may be formed from sheet aluminium.Cast aluminium can produce a thicker product than sheetaluminium, and is appropriate for irregular shapes andthicknesses. Due to the microscopic pores caused by the castingprocess, cast aluminium has a lower thermal conductivity thansheet aluminium. It is also more expensive. Accordingly, castaluminium cookware has become less common. It is used for Dutchovens, heavyweight baking pans such as bundt pans, and wares suchas ladles or handles where low thermal conductivity is desired.Anodized aluminium has had the naturally occurring layerof aluminium oxide thickened by an electrolytic process to createa surface that is hard and non-reactive. It is used for sautépans, stockpots, roasters, and Dutch ovens.Uncoated and un-anodized aluminium can react with acidic foods tochange the taste of the food. Sauces containing egg yolks, orvegetables such as asparagus or artichokes may cause oxidation ofnon-anodized aluminium.Aluminium exposure has been suggested as a risk factor forneurodegenerative diseases such as Alzheimer's disease. TheRondeau, Commenges et al. article cited below states "Thesefindings support the hypothesis that aluminium in drinking wateris a risk factor for AD." (Alzheimer's disease)" The Alzheimer'sAssociation states that "studies have failed to confirm any rolefor aluminium in causing Alzheimer's. [Today] few [experts]

believe that everyday sources ofaluminium pose any threat.


http://en.wikipedia.org/wiki/File:Casseroles_cuivre_Vaux.jpg

Copper saucepans, Vaux-le-Vicomtecastle.

CopperIn classical Western cooking, pots are formed withthick copper sheets with a thin inner layer of tin. The copperprovides the best thermal conductivity of common metals andtherefore results in even heating (see: Copper in heat exchangers). Copper is reactive with acidic foods, which can result in coppertoxicity. This was discovered in the new world when tomatoes werecooked in old world copper pots. A tin lining prevents copperfrom reacting with acidic foods. Lead-free and cadmium-free tinlinings are susceptible to tin pest. In some cases unlined copperis desirable, for instance in the preparation of meringues andfoams. Copper pots are expensive, require re-tinning and, whenmade with thick copper plates, are heavy. With modernmetallurgical techniques, such as cladding, copper isincorporated into the constructions of cookware, often as anenclosed heat spreading disk (see below).

Cast ironCast iron cookware is slow to heat, butonce at temperature provides evenheating. Cast iron can also withstandvery high temperatures, making cast ironpans ideal forsearing. Being a reactivematerial, cast iron can have chemical

reactions with high acid foods such as wine or tomatoes. Inaddition, some foods (such as spinach) cooked on bare cast ironwill turn black.Cast iron is a porous material that rusts easily. As a result, ittypically requiresseasoning before use. Seasoning creates a thinlayer of oxidized fat over the iron that coats and protects thesurface, and prevents sticking.


http://en.wikipedia.org/wiki/File:Pfanne_(Gusseisen).jpg

Enameled cast iron cookware was developed in the 1920s. In 1934,the French company Cousances designed the enameled cast ironDoufeu to reduce excessive evaporation and scorching in cast ironDutch ovens. Modeled on old braising pans in which glowingcharcoal was heaped on the lids (to mimic two-fire ovens), theDoufeu has a deep recess in its lid which instead is filled withice cubes. This keeps the lid at a lower temperature than the potbottom. Further, little notches on the inside of the lid allowthe moisture to collect and drop back into the food during thecooking. Although the Doufeu (literally, "gentlefire") can beused in an oven (without the ice, as a casserole), it is chieflydesigned for stove top use.Stainless steel

Stainless steel is an iron alloycontaining a minimum of 11.5% chromium.Blends containing 18% chromium witheither 8% nickel, called 18/8, or with10% nickel, called 18/10, are commonlyused for kitchen equipment. Stainlesssteel's virtues are resistance to

corrosion, non-reactivity with either alkaline or acidic foods,and resistance to scratching and denting. Stainless steel'sdrawbacks for cooking use is that it is a relatively poor heatconductor and contains chromium; a toxic metal considered unsafewhen ingested as metal particles. Since the material does notadequately spread the heat itself, stainless steel cookware isgenerally made as a cladding of stainless steel on both sides ofan aluminum core or an aluminum/copper/aluminum core to conductthe heat across all sides, thereby reducing "hot spots", or witha disk of copper or aluminum on just the base to conduct the heatacross the base, with possible "hot spots" at the sides.


http://en.wikipedia.org/wiki/File:Pfanne_(Edelstahl).jpg

Carbon steel

Carbon steel cookware can be rolled orhammered into very thin sheets ofmaterial, while still maintaining highstrength and heat resistance. Thisallows for rapid and high heating.Carbon steel does not conduct heat as

well as other materials, but this may be an advantage for woksand paella pans, where one portion of the pan is intentionallykept at a different temperature than the rest. Like cast iron,carbon steel must be seasoned before use. Rub a fat on thecooking surface only and heat the cookware over the stovetop. Theprocess can be repeated if needed. Over time, the cooking surfacewill become dark and nonstick. Carbon steel will easily rust ifnot seasoned and should be stored seasoned to avoid rusting.Carbon steel is often used for woks and crêpe pans.

Non-stick

Teflon coated frying pan

Steel or aluminum cooking pans can becoated with a substance such aspolytetrafluoroethylene (PTFE) in orderto minimize food sticking to the pan

surface.


http://en.wikipedia.org/wiki/File:Pfanne_(geschmiedet).jpg

http://en.wikipedia.org/wiki/File:Frying_pan.jpeg

There are advantages and disadvantages to such a coating. Coatedpans are easier to clean than most non-coated pans, and requirelittle or no additional oil or fat to prevent sticking.On the other hand, some sticking is needed to cause sucs to form,so a non-stick pan cannot be used where a pan sauce is desired.And non-stick pans must not be overheated (see below). Nonstickcoatings tend to degrade over time. In order to preserve thecoating, it is important never to use metal implements or harshscouring pads or chemical abrasives when cleaning.There is a potential danger in the use of PTFE-based coatings:while decomposition of the coating does not occur at normalcooking temperatures (below about 465 °F/240 °C),overheating,particularly likely when heating an empty pan,can producedecomposition products that are toxic to humansand fatal tobirds.The main difference in coating quality is due to the formulas ofthe liquid coating, the thickness of each layer and the number oflayers usedHigher-quality non-stick cookware use powdered ceramicor titanium mixed with the non-stick material to strengthen themand to make them more resistant to abrasion anddeterioration. Some non-stick coatings contain hardening agents.Some coatings are high enough in quality that they pass thestrict standards of the National Sanitation Foundation forapproval for restaurant use.Coated and composite cookwareEnameled cast iron cooking vessels are made of cast iron coveredwith a porcelain surface. This creates a piece that has the heatdistribution and retention properties of cast iron combined witha non-reactive, low-stick surface.Enamel over steelThe enamel over steel technique creates a piece that has the heatdistribution of carbon steel and a non-reactive, low-sticksurface. Such pots are much lighter than most other pots of


similar size, are cheaper to make than stainless steel pots, anddo not have the rust and reactivity issues of cast iron or carbonsteel.Enamel over steel is ideal for large stockpots and forother large pans used mostly for water-based cooking. Because ofits light weight and easy cleanup, enamel over steel is alsopopular for cookware used while camping.Clad aluminum or copperCladding is a technique for fabricating pans with a layer of heatconducting material, such as copper or aluminum, covered by anon-reactive material, such as stainless steel. Some pans featurea copper or aluminum layer that extends over the entire panrather than just a heat-distributing disk on the base.Aluminum pans are typically clad on both their inside and theoutside surfaces, providing both a stainless cooking surface anda stainless surface to contact the cooktop. Copper is typicallyclad on its interior surface only, leaving the more attractivecopper exposed on the outside of the pan.Some high-end cookware uses a dual-clad process, with a thinstainless layer on the cooking surface, a thick core of aluminumto provide structure and heat diffusion, and a thin layer ofcopper on the outside of the pot that provides additionaldiffusion and the "look" of a copper pot. This provides much ofthe functionality of tinned-copper pots for a fraction of theprice.Non-metallic cookware

Silicone food steamer to be placed in a pot of boilingwater.


http://en.wikipedia.org/wiki/File:Silicone_food_steamer.jpeg

Silicone ladles.

Non-metallic cookware can be used inboth conventional and microwave ovens.Non-metallic cookware typically can't beused on the stovetop, but some kinds ofceramic cookware, forexample Corningware and Pyroflam, are anexception.CeramicsGlazed ceramics, such as porcelain,provide a nonstick cooking surface. Someunglazed ceramics, such as terra cotta,

have a porous surface that can hold water or other liquids duringthe cooking process, adding moisture in the form of steam to thefood. Historically some glazes used on ceramic articles havecontained high levels of lead, which can possess health risks. Alot of ceramic pottery can be placed on fire directly.

GlassBorosilicate glass is safe at oven temperatures. The clear glassalso allows for the food to be seen during the cooking process.However, it can't be used on a stovetop, as it cannot cope withstovetop temperatures.

Glass-ceramic Glass ceramic is used to make products such as Corningware in theUSA and Pyroflam in Europe, which have many of the bestproperties of both glass and ceramic cookware. While Pyrex canshatter if taken between extremes of temperature too rapidly,glass-ceramics can be taken directly from deep freeze to thestove top. Their near-zero coefficient of thermal expansion makesthem almost entirely immune to thermal shock.


http://en.wikipedia.org/wiki/File:Silicone_ladles.jpeg

Stone a natural stone, or a stone-like substitute can be used todiffuse heat for indirect grilling or baking, as in a bakingstone or pizza stone, or the French pierrade.SiliconeSilicone bakeware is light, flexible, and able to withstandsustained temperatures of 675 °F (360°C). It melts around 930°F(500°C), depending upon the fillers used. Its flexibility isadvantageous in removing baked goods from the pan. This rubberymaterial is not to be confused with the silicone resin used tomake hard, shatterproof children's dishware, which is notsuitable for baking.Types of cookware and bakewareThe size and shape of a cooking vessel is typically determined byhow it will be used. Cooking vessels are typically referred to as"pots" and "pans," but there is great variation in their actualshapes. Most cooking vessels are roughly cylindrical.Cookware

"Saucepan" redirects here. For the unofficial Australian astronomic term, see Pavo (constellation).

"Caldero" redirects here. For the geological term, see Caldera.

A Pyrex chicken roaster Römertopf

A Passover brownie cake baked in a Wonder Pot.


http://en.wikipedia.org/wiki/File:Romertopf.jpg

http://en.wikipedia.org/wiki/File:Pyrex-roaster.jpg

http://en.wikipedia.org/wiki/File:Wonder_Pot_cake.jpg

Large and small skillets

Electric griddle with temperature control

A copper saucepot (stainless lined, with cast iron handles)

Angel Food Cake pan.

A springform pan with pizza

A gugelhupf from Alsace,Unterlinden Museum


http://en.wikipedia.org/wiki/File:Pfanne_(Antihaftbeschichtung).jpg

http://en.wikipedia.org/wiki/File:Electric_griddle.jpg

http://en.wikipedia.org/wiki/File:Copper-saucepot.jpg

http://en.wikipedia.org/wiki/File:Angel_Food_Cake_Pan.JPG

http://en.wikipedia.org/wiki/File:Moule_%C3%A0_kouglof.JPG

http://en.wikipedia.org/wiki/File:Crimp_pizza.jpg

Braising pans and roasting pans (also knownas braisers and roasters) are large, wide and shallow, toprovide space to cook a roast (chicken, beef, or pork). Theytypically have two loop or tab handles, and may have acover. Roasters are usually made of heavy gauge metal sothat they may be used safely on a cooktop following roastingin an oven. Unlike most other cooking vessels, roasters areusually oblong oroval. There is no sharp boundary betweenbraisers and roasters - the same pan, with or without acover, can be used for both functions. In Europe, a clayroaster

(Swedish:Lergryta, German: Römertopf, Slovene: Rimski lonec) isstill popular because it allows roasting without addinggrease or liquids. This helps preserve flavor and nutrients.Having to soak the pot in water for 15 minutes before use isa notable drawback.

Casserole pans (for making casseroles) resemble roasters andDutch ovens, and many recipes can be used interchangeablybetween them. Depending on their material, casseroles can beused in the oven or on the stovetop. Casseroles are commonlymade of glazed ceramics or pyrex.

Dutch ovens are heavy, relatively deep pots with a heavylid, designed to re-create oven conditions on the stovetop(or campfire). They can be used for stews, braised meats,soups, and a large variety of other dishes that benefit fromlow heat, slow cooking. Dutch ovens are typically madefrom cast iron, and are measured by volume.

A Wonder Pot is an Israeli invention that acts as a dutchoven but is made of aluminum. It consists of three parts:an aluminum pot shaped like a Bundt pan, a hooded cover


perforated with venting holes, and a thick, round, metaldisc with a center hole that is placed between the WonderPot and the flame to disperse heat.

Frying pans, frypans, or skillets provide a large flatheating surface and shallow sides, and are best for panfrying. Frypans with a gentle, rolling slope are sometimescalled omelette pans. Grill pans are frypans that areribbed, to let fat drain away from the food being cooked.Frypans and grill pans are generally measured by diameter(20–30 cm).

Spiders are skillets with three thin legs to keep them abovean open fire. Ordinary flat-bottomed skillets are alsosometimes called spiders, though the term has fallen out ofgeneral use.

Griddles are flat plates of metal used for frying, grilling,and making pan breads (suchas pancakes, injera, tortillas, chapatis, and crepes).Traditional iron griddles are circular, with a semicircularhoop fixed to opposite edges of the plate and rising aboveit to form a central handle. Rectangular griddles that covertwo stove burners are now also common, as are griddles thathave a ribbed area that can be used like a grill pan. Somehave multiple square metal grooves enabling the contents tohave a defined pattern, similar to a waffle maker. Likefrypans, round griddles are generally measuredby diameter (20–30 cm).

In Scotland, griddles are referred to as girdles. Insome Spanish speaking countries, a similar pan is referredto as a comal. Crepe pans are similar to griddles, but areusually smaller, and made of a thinner metal.


Both griddles and frypans can be found in electric versions.These may be permanently attached to a heat source, similarto a hot plate.

Saucepans (or just "pots") are vessels with vertical sidesabout the same height as their diameter, usedfor simmering or boiling. Saucepans generally have one longhandle. Larger pots of the same shape generally have twohandles close to the sides of the pot (so they can be liftedwith both hands), and are called sauce-pots or soup pots (3–12 liters). Saucepans and saucepots are measured by volume(usually 1–8 L). While saucepots often resemble Dutch ovensin shape, they do not have the same heat capacitycharacteristics. Very small saucepans used for heating milkare referred to as milk pans, such saucepans usually have alip for pouring the heated milk.

Ironically, the saucepan is not the ideal vessel to use formaking sauces. It is more efficient to use saucepans withsloping sides, called Windsor pans, or saucepans withrounded sides, called sauciers. These provide quickerevaporation than straight sided pans, and make it easier tostir a sauce while reducing.

Sauté pans, used for sauteing, have a large surface area andlow sides to permit steam to escape and allow the cook totoss the food. The word "sauté" comes from the French verb"sauter", meaning to jump. Saute pans often have straightvertical sides, but may also have flared or rounded sides.

Stockpots are large pots with sides at least as tall astheir diameter. This allows stock to simmer for extendedperiods of time without reducing too much. Stockpots are


typically measured in volume (6-36 L). Stock pots come in alarge variety of sizes to meet any need from cooking for afamily to preparing food for a banquet. A specific type ofstockpot exists for lobsters, and an all-metal stockpotusually called a caldero is used in Hispanic cultures tomake rice.

Woks are wide, roughly bowl-shaped vessels with one or twohandles at or near the rim. This shape allows a small poolof cooking oil in the center of the wok to be heated to ahigh heat using relatively little fuel, while the outerareas of the wok are used to keep food warm after it hasbeen fried in the oil. In the Western world, woks aretypically used only for stir-frying, but they can actuallybe used for anything from steaming to deep frying.

Bake wareBake ware is designed for use in the oven (for baking), andencompasses a variety of different styles of baking pans as cakepans, pie pans, and loaf pans.

Cake pans (or cake tins in the UK) include square pans,round pans, and speciality pans such as angel food cake pansand spring form pans often used for baking cheesecake.Another type of cake pan is a muffin tin, which can holdmultiple smaller cakes.

Sheet pans , cookie sheets, and jelly-roll pans are bake warewith large flat bottoms.

Pie pans are flat-bottomed flare-sided pans specificallydesigned for baking pies.



Learning Outcome # 1

CLEAN SANITIZE AND STORE EQUIPMENT

Nominal Duration: 4 hours

Assessment Criteria:1. Chemicals and clean potable water are selected and

used for cleaning and/or sanitizing kitchen equipment utensils, and working surfaces

2. Equipment and/or utensils are cleaned and/or sanitizedsafely using clean/potable water and according to manufacturer’s instructions

3. Clean equipment and utensils are stored or stacked safely in the designated place

4. Cleaning equipment and supplies are used safely in accordance with manufacturer’s instructions

5. Cleaning equipment are assembled and disassembled safely

6. Cleaning equipment are stored safely in the designatedposition and area

Conditions/Resources

Equipment Surfaces Supplies

Kitchen utensils Pots, pans, dishes Food storage

Containers Chopping boards Garbage bins

Walls Floors Shelves Benches and working surfaces

Ovens, stoves, cookingequipment and appliances

Cold storage equipment Store rooms and cupboards

Chemical dispensers

Supplies Paper towels Cleaning agents Sanitizers

Contents:1. Various types and uses of chemicals and equipment for cleaning and

sanitizing2. Occupational health and safety requirements for bending, lifting,

carrying and using equipment’s.3. Logical and time-efficient work flow


4.Environmental-friendly products and practices in relation to kitchen cleaning Sanitation and cross-contamination issues related to food handling and preparation

Actual Demonstration with Oral Questioning:1. Sanitizing and disinfecting procedures and techniques2. Using and storing cleaning materials and chemicals3. Waste management and disposal procedures and practices

Institutional Assessment:1. Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)2. Assessment activities are carried out through an

accredited assessment center

Cleaning and sanitizing all food preparation and presentationareas in accordance with food safety and occupational health and

safety regulations

Cleaning and Sanitizing

Since cleaning and sanitizing may be the most important aspectsof a sanitation program, sufficient time should be given tooutline proper procedures and parameters. Detailed proceduresmust be developed for all food-product contact surfaces(equipment, utensils, etc.) as well as for non-product surfacessuch as non-product portions of equipment, overhead structures,shields, walls, ceilings, lighting devices, refrigeration unitsand heating, ventilation and air conditioning (HVAC) systems, andanything else which could impact food safety.

Cleaning frequency must be clearly defined for each process line(i.e., daily, after production runs, or more often if necessary).The type of cleaning required must also be identified.


Information sheet 1.1-1

The objective of cleaning and sanitizing food contact surfaces isto remove food (nutrients) that bacteria need to grow, and tokill those bacteria that are present. It is important that theclean, sanitized equipment and surfaces drain dry and are storeddry so as to prevent bacteria growth. Necessary equipment(brushes, etc.) must also be clean and stored in a clean,sanitary manner.

Cleaning/sanitizing procedures must be evaluated for adequacythrough evaluation and inspection procedures. Adherence toprescribed written procedures (inspection, swab testing, directobservation of personnel) should be continuously monitored, andrecords maintained to evaluate long-term compliance.

The correct order of events for cleaning/sanitizing of foodproduct contact surfaces is as follows:

1. Rinse2. Clean3. Rinse4. Sanitize.

Cleaning

Cleaning is the complete removal of food soil using appropriatedetergent chemicals under recommended conditions. It is importantthat personnel involved have a working understanding of thenature of the different types of food soil and the chemistry ofits removal.

Cleaning Methods

Equipment can be categorized with regard to cleaning method asfollows:

Mechanical Cleaning. Often referred to as clean-in-place(CIP). Requires no disassembly or partial disassembly.

Clean-out-of-Place (COP). Can be partially disassembled andcleaned in specialized COP pressure tanks.


Manual Cleaning. Requires total disassembly for cleaning andinspection.

Sanitization

It is important to differentiate and define certain terminology:

Sterilize refers to the statistical destruction and removalof all living organisms.

Disinfect refers to inanimate objects and the destruction ofall vegetative cells (not spores).

Sanitize refers to the reduction of microorganisms to levelsconsidered safe from a public health viewpoint.

Appropriate and approved sanitization procedures are processes,and, thus, the duration or time as well as the chemicalconditions must be described. The official definition(Association of Official Analytical Chemists) of sanitizing forfood product contact surfaces is a process which reduces thecontamination level by 99.999% (5 logs) in 30 sec.

The official definition for non-product contact surfaces requiresa contamination reduction of 99.9% (3 logs). The standard testorganisms used are Staphylococcus aureus and Escherichia coli.

General types of sanitization include the following:

Thermal Sanitization involves the use of hot water or steamfor a specified temperature and contact time.

Chemical Sanitization involves the use of an approved chemicalsanitizer at a specified concentration and contact time.

Water Chemistry and Quality

Water comprises approximately 95-99% of cleaning and sanitizingsolutions. Water functions to do the following:

carry the detergent or the sanitizer to the surface carry soils or contamination from the surface.


The impurities in water can drastically alter the effectivenessof a detergent or a sanitizer. Water hardness is the mostimportant chemical property with a direct effect on cleaning andsanitizing efficiency. (Other impurities can affect the foodcontact surface or may affect the soil deposit properties or filmformation.)

Water pH ranges generally from pH 5 to 8.5. This range is of noserious consequence to most detergents and sanitizers. However,highly alkaline or highly acidic water may require additionalbuffering agents.

Water can also contain significant numbers of microorganisms.Water used for cleaning and sanitizing must be potable andpathogen-free. Treatments and sanitization of water may berequired prior to use in cleaning regimes. Water impurities thataffect cleaning functions are presented in Table 1.

CleaningProperties of Food Soils

Food soil is generally defined as unwanted matter on food-contactsurfaces. Soil is visible or invisible. The primary source ofsoil is from the food product being handled. However, mineralsfrom water residue and residues from cleaning compoundscontribute to films left on surfaces. Microbiological biofilmsalso contribute to the soil buildup on surfaces.

Since soils vary widely in composition, no one detergent iscapable of removing all types. Many complex films containcombinations of food components, surface oil or dust, insolublecleaner components, and insoluble hard-water salts. These filmsvary in their solubility properties depending upon such factorsas heat effect, age, dryness, time, etc.

It is essential that personnel involved have an understanding ofthe nature of the soil to be removed before selecting a detergentor cleaning regime. The rule of thumb is that acid cleanersdissolve alkaline soils (minerals) and alkaline cleaners dissolve


acid soils and food wastes. Improper use of detergents canactually "set" soils, making them more difficult to remove (e.g.,acid cleaners can precipitate protein). Many films and biofilmsrequire more sophisticated cleaners that are amended withoxidizing agents (such as chlorinated detergents) for removal.

Soils may be classified as the following:

soluble in water (sugars, some starches, most salts); soluble in acid (limestone and most mineral deposits); soluble in alkali (protein, fat emulsions); soluble in water, alkali, or acid.

The physical condition of the soil deposits also affects itssolubility. Freshly precipitated soil in a cool or cold solutionis usually more easily dissolved than an old, dried, or baked-ondeposit, or a complex film. Food soils are complex in that theycontain mixtures of several components.

Fat-based Soils

Fat usually is present as an emulsion and can generally be rinsedaway with hot water above the melting point. More difficult fatand oil residues can be removed with alkaline detergents, whichhave good emulsifying or saponifying ingredients.

Protein-based Soils

In the food industry, proteins are by far the most difficultsoils to remove. In fact, casein (a major milk protein) is usedfor its adhesive properties in many glues and paints. Foodproteins range from more simple proteins, which are easy toremove, to more complex proteins, which are very difficult toremove. Heat-denatured proteins can be extremely difficult.

Generally, a highly alkaline detergent with peptizing ordissolving properties is required to remove protein soils.Wetting agents can also be used to increase the wettability and


suspendability of proteins. Protein films require alkalinecleaners that have hypochlorite in addition to wetting agents.

Carbohydrate-based Soils

Simple sugars are readily soluble in warm water and are quiteeasily removed. Starch residues, individually, are also easilyremoved with mild detergents. Starches associated with proteinsor fat scan usually be easily removed by highly alkalinedetergents.

Mineral Salt-based Soils

Mineral salts can be either relatively easy to remove or behighly troublesome deposits or films. Calcium and magnesium areinvolved in some of the most difficult mineral films. Underconditions involving heat and alkaline pH, calcium and magnesiumcan combine with bicarbonates to form highly insoluble complexes.Other difficult deposits contain iron or manganese. Salt filmscan also cause corrosion of some surfaces. Difficult salt filmsrequire an acid cleaner (especially organic acids that formcomplexes with these salts) for removal. Sequestering agents suchas phosphates or chelating agents are often used in detergentsfor salt film removal.

Microbiological Films

Under certain conditions, microorgranisms (bacteria, yeasts, andmolds) can form invisible films (biofilms) on surfaces. Biofilmscan be difficult to remove and usually require cleaners as wellas sanitizers with strong oxidizing properties.

Lubricating Greases and Oils

These deposits (insoluble in water, alkali, or acid) can often bemelted with hot water or steam, but often leave a residue.


Surfactants can be used to emulsify the residue to make itsuspendable in water and flushable.

Other Insoluble Soils

Inert soils such as sand, clay, or fine metal can be removed bysurfactant-based detergents. Charred or carbonized material mayrequire organic solvents.

Quantity of Soil

It is important to rinse food-contact surfaces prior to cleaningto remove most of the soluble soil. Heavy deposits require moredetergent to remove. Improper cleaning can actually contribute tobuild-up of soil.

The Surface Characteristics

The cleanability of the surface is a primary consideration inevaluating cleaning effectiveness. Included in surfacecharacteristics are the following:

Surface Composition

Stainless steel is the preferred surface for food equipment andis specified in many industry and regulatory design andconstruction standards. For example, 3-A Sanitary Standards (equipmentstandards used for milk and milk products applications) specify 300 series stainlesssteel or equivalent. Other grades of stainless steel may be appropriate for specificapplications (i.e., 400 series) such as handling of high fat products, meats, etc. Forhighly acidic, high salt, or other highly corrosive products,more corrosion resistant materials (i.e., titanium) is oftenrecommended.

Other "soft" metals (aluminum, brass, copper, or mild steel), ornonmetallic surfaces (plastics or rubber) are also used on foodcontact surfaces. Surfaces of soft metals and nonmetallicmaterials are generally less corrosion-resistant and care shouldbe exercised in their cleaning.


Aluminum is readily attacked by acids as well as highly alkalinecleaners, which can render the surface non-cleanable. Plasticsare subject to stress cracking and clouding from prolongedexposure to corrosive food materials or cleaning agents.

Hard wood (maple or equivalent) or sealed wood surfaces should beused only in limited applications such as cutting boards orcutting tables, provided the surface is maintained in goodrepair. Avoid using porous wood surfaces.

Surface Finish

Equipment design and construction standards also specify finishand smoothness requirements. 3-A standards specify a finish atleast as smooth as a No. 4 ground finish for most applications.With high-fat products, a less smooth surface is used to allowproduct release from the surface.

Surface Condition

Misuse or mishandling can result in pitted, cracked, corroded, orroughened surfaces. Such surfaces are more difficult to clean orsanitize, and may no longer be cleanable. Thus, care should beexercised in using corrosive chemicals or corrosive foodproducts.

Various types and uses of chemicals and equipment for cleaning and sanitizing

Cleaning and Sanitizing Agents

1. Cleaning Solution- designed to remove dirt and soil toclean food contact surfaces like the food preparationtable.Cleaning agents are substances, usually liquids, powders, sprays,granules that are used to remove dirt, including dust, stains, badsmells, and clutter on surfaces. Purposes of cleaning agentsinclude health, beauty, absence of offensive odor, avoidance of shame,


and avoidance of spreading of dirt and contaminants to oneself andothers. Some cleaning agents can kill bacteria and clean at the sametime.

TypesCleaning agents normally water solutions that might be acidic, alkaline,or neutral, depending on the use. Cleaning agents may also besolvent-based or solvent-containing and is then called degreasers.

AcidicAcidic washing agents are mainly used for removal of inorganic depositslike scaling. The active ingredients are normally strong mineralacids and chelants. Often, there are added surfactants and corrosioninhibitors. One common mineral acid is Hydrochloric Acid, (also calledMuriatic Acid), is typically used for cleaning swimming pools andconcrete. Vinegar can also be used to clean hard surfaces, and aid inthe removal of calcium deposit buildup. Sulfuric acid is added intodomestic acidic drain cleaners to unblock clogged pipes by dissolvinggreases, proteins and even carbohydrate-containing substances (liketissue paper).

AlkalineAlkaline washing agents contain strong bases like sodiumhydroxide and/or potassium hydroxide. The alkali alsodissolves grease, oils,fats, and protein-based deposits. Often there areadded dispersing agents to prevent redeposition of dissolved dirtand/or chelants to attack rust on metal parts.

Bleach (pH 12) and Ammonia (pH 11) are also common Alkaline cleaningagents. While many people believe that mixing cleaning agents togetherwill create a compound that is more powerful, this is false. Mixingcleaning agents such as bleach and ammonia together can be dangerous orfatal .

NeutralNeutral washing agents are pH-neutral and based on non-ionic surfactants that disperse different types of dirt.

DegreaserCleaning agents specially made for removal of grease are calleddegreasers. These may be solvent-based or solvent-containing and mayalso have surfactants as active ingredients. The solvents have adissolving action on grease and similar dirt. The solvent-containingdegreaser may have an alkaline washing agent added to a solvent to


promote further degreasing. Degreasing agents may also be made solvent-free based on alkaline chemicals and/or surfactants.

Common cleaning agents

1. The most common cleaning agent : water which is a very powerful polar solvent.

2. Carbon tetrachloride, also known by many other names (the most notable being carbon tet in the cleaning industry, and as Halon 104 or Freon 10 in HVAC; see Table for others), is the organic compound with the formula CCl4. It was formerly widely used in fire extinguishers, as a precursor to refrigerants, and asa cleaning agent. It is a colorless liquid with a "sweet" smell that can be detected at low levels.

Both carbon tetrachloride and tetrachloromethane are acceptable names under IUPAC nomenclature.

3. Ammonia or azane is a compound of nitrogen and hydrogen with the formula NH3. Itis a colorless gas with a characteristic pungent smell. Ammonia contributessignificantly to the nutritional needs of terrestrial organisms by serving as aprecursor to food andfertilizers. Ammonia, either directly or indirectly, is alsoa building-block for the synthesis of many pharmaceuticals and is used in manycommercial cleaning products. Although in wide use, ammonia isboth caustic and hazardous. The global industrial production of ammonia for 2012is anticipated to be 198 million tons, a 35% increase over the estimated 2006global output of 146.5 million tons.

Ammonia, as used commercially, is often called anhydrous ammonia. This termemphasizes the absence of water in the material.

4. Borax, also known as sodium borate, sodium tetraborate, or disodiumtetraborate, is an important boron compound, a mineral, and a salt of boricacid. Powdered borax is white, consisting of soft colorless crystals thatdissolve easily in water.

Borax has a wide variety of uses. It is a component ofmany detergents, cosmetics, and enamel glazes. It is also used to make buffersolutions in biochemistry, as afire retardant, as an anti-fungal compoundfor fiberglass, as a flux in metallurgy, neutron-capture shields for radioactivesources, a texturing agent in cooking, and as a precursor for other boroncompounds.

5. Sodium bicarbonate or sodium hydrogen carbonate is the chemicalcompound with the formula NaHCO3. Sodium bicarbonate is a white solid thatis crystalline but often appears as a fine powder. It has a slightlysalty, alkaline taste resembling that of washing soda (sodium carbonate). Thenatural mineral form is nahcolite. It is a component of the mineral natron andis found dissolved in many mineral springs. It is among the food additivesencoded by European Union, identified by the initials E 500. Since it has longbeen known and is widely used, the salt has many related names such as baking


soda,bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, itsname is shortened to sodium bicarb, bicarb soda, or simply bicarb. Theword saleratus, fromLatin salæratus meaning aerated salt, was widely used in the 19thcentury for both sodium bicarbonate and potassium bicarbonate. The term has nowfallen out of common usage.

6. Carbon dioxide 7. Calcium hypochlorite 8. Cyanuric acid (former)9. Chromic acid 10. Ethanol or methanol (only in solutions)11. Various forms of alcohol12. Various chlorine compounds13. Acetic acid (vinegar)14. Trisodium phosphate 15. Sodium percarbonate 16. Sodium perborate

2. Detergent- Penetrates quickly and softens soil so the soilcan be scrubbed and rinsed away.

3. Degreaser- Special type of detergent that contains agrease-dissolving agent. Also known as solvent cleaners,degreasers are used on food contact surfaces like thegrill.

4. Acid cleaner- Used to remove mineral buildup in coffeemakers, steam tables, and dishwashing machines. Not for useon aluminum.

5. Abrasive cleaner- used to carefully scour dirt or greasethat has baked or burned onto pots and pans.

6. Dishwashing Detergent- removes food and grease; designed tobe used in a dish machine.


7. Sanitizer- Designed for sanitizing handwashed items such asknives, chemical sanitizers kill microorganisms.

8. Chlorine- Sanitizing agent that can be used on most items(except metal which it corrodes. Because chlorine is anirritant, contact with skin should be avoided.

9. Quaternary Ammonium Compounds- Referred to as quats, thissanitzer kills micro-organisms and is designed to sanitizefood contact surfaces such as food preparation tables.


Occupational health and safety requirements for bending,lifting, carrying and using equipment’s.

Instructor:

The following script can be used to deliver a 10- to 15-minutetraining session to employees. The text emphasizes importantpoints related to back injury prevention. Ideally, you shoulddemonstrate proper lifting techniques as part of yourpresentation.

Points to Emphasize Bend to lift an object - don't stoop Keep your back straight by tucking in your chin Lift with the strong leg muscles, not the weaker

back muscles

Proper methods of lifting and handling protect against injury.Proper lifting makes work easier. You need to "think" about whatyou are going to do before bending to pick up an object. Overtime, safe lifting technique should become a habit.

Following are the basics steps of safe lifting and handling. 1. Size up the load and check overall conditions. Don't

attempt the lift by yourself if the load appears to betoo heavy or awkward. Check that there is enough spacefor movement, and that the footing is good. "Good



housekeeping" ensures that you won't trip or stumble overan obstacle.

2. Make certain that your balance is good. Feet should beshoulder width apart, with one foot beside and the otherfoot behind the object that is to be lifted.

3. Bend (he knees; don't stoop. Keep the back straight, butnot vertical. (There is a difference. Tucking in the chinstraightens the back.)

4. Grip the load with the palms of your hands and yourfingers. The palm grip is much more secure. Tuck in thechin again to make certain your back is straight beforestarting to lift.

5. Use your body weight to start the load moving, and thenlift by pushing up with the legs. This makes full use ofthe strongest set of muscles.

6. Keep the arms and elbows close to the body while lifting.7. Carry the load close to the body. Don't twist your body

while carrying the load. To change direction, shift yourfoot position and turn your whole body.

8. Watch where you are going! 9. To lower the object, bend the knees. Don't stoop. To

deposit the load on a bench or shelf, place it on theedge and push it into position. Make sure your hands andfeet are clear when placing the load.

Make it a habit to follow the above steps when lifting anything-even a relatively light object.

Team lifting must be coordinated If the weight, shape, or size of an object makes the job

too much for one person, ask for help. Ideally, workers should be of approximately the same size

for team lifting. One individual needs to be responsible for control of the

action to ensure proper coordination. If one worker lifts too soon, shifts the load, or lowers it improperly, either they or the person working with them may be injured.

Walk out of step


Lifting heavy objects Safe lifting of heavy items requires training and practice.

For example, we've probably all seen a small person move heavy feed sacks with apparent ease.

The secret lies in taking the proper stance and grip. When equipment is available, it should be used to lift and

carry heavy objects. Loaders, forklifts, hoists, etc. are made for this purpose.

Do's" and "Don'ts" of Safe Lifting and Carrying

Do

Tuck in the chin to keep the back as straight as possible while lifting.

Lift with the strong leg muscles.

Ask for help with the heavy, awkward items.

When possible, use mechanical equipment to move heavy items.

Don't

Use your back muscles to do lifting.

Try to lift an item that is too heavy of awkward.

Twist your body while carrying an object.

Attempt team lifting without proper coordination.

Safe Manual Lifting and Carrying Overview

Steps Techniques

Planning Size up the load and check overall conditions

Check route for clearances and obstacles

Use a handcart or dolly, etc. when possible

Break down large and heavy loads Know your limits


Seek help if necessary Take extra care with awkward tasks

Lifting Remember to use the “5” L’s of Back Safety

Load Lungs Lever Legs Lordosis – keep your back straight

Carrying Hold the load close to your body Look where your are walking Take extra care carrying up and down

stairs Don’t twist your body, move your

feet to turn

Lowering Bend your knees to lower the load Don’t trap your fingers and toes Pull it down first, then slide it

into place Don’t over-reach or stretch


Logical and time-efficient work flow

Efficient Workflow in a Commercial Kitchen

Commercial kitchens are very busy areas,and each area of the kitchen serves aspecific purpose. The staff working in thekitchen must be organized and developroutine procedures that will enable them tomake the most efficient and effective useof their work time. You will learn aboutdeveloping efficient workflow in acommercial cookery during your Certificate

III in Commercial Cookery.The running of the kitchen is the responsibility of the headchef, but it is necessary for all kitchen staff to organize theirdaily tasks so that productivity is maximized, and wastage offood and labor is kept to a minimum.



http://www.clubtraining.com.au/wp-content/uploads/2012/11/Commercial-cookery3.jpeg

Cooperation between all kitchen staff is essential in creating aneffective team. In this way, confusion is eliminated,productivity is high and the working environment is better forall.

Logical work lists and workflow plans enable kitchen staff towork effectively and efficiently within specific timeframes andin the necessary order of importance. Work plans act as a guidefor staff to complete all required tasks. By planning you cancheck that all tasks are included, understand how tasks relate toeach other, and build in efficiencies.

The objective of workflow planning is to make work easier. Simplifying the operation, eliminating unnecessary movements,combining two operations into one where possible, or improvingold methods can achieve this. For instance, when peelingcarrots, if you let the peelings fall into a bowl, the need toclean the table is eliminated.

Likewise, before you start preparing a more involved recipe, itis important to select the correct equipment and light the ovens,setting the desired temperature if necessary.

Workflow planning for the service of meal would take intoconsideration:

The type of food to be prepared and served

The number and size portions to be served

The time the food should be served

The method of service and the type of presentation

The location of the food service, e.g. restaurant, functionservice


Apprentice chefs must understand that workflow planning makeswork easier and assists in teamwork; the cooperative aspect of anumber of staff members working together to achieve targets.If you enjoyed this article, please consider sharing it!

WORKFLOW AND POINTS OF CARE

1. It is important in planning an event that everything runssmoothly. This can only happen only happen with carefulorganization and thoughtful planning. Workflow

2. When food is prepared in a commercial setting, there must belogical workflow. Workers must not waste tie by getting stuckin areas of the kitchen in which others are trying to work.Work does not flow and food can easily be contaminated.Work areas in the kitchen.

3. Dividing the kitchen into different work areas allows thepreparation a plating f food to run smoothly. Work areas inthe kitchen.

Work flow

Banquet Analysis Sheets

Menu breakdown Standard Recipe cards

Team Work

Recipe breakdown Equipment needed Task delegation

Hygiene

Logical Sequence of Tasks (mise en place) Timing Points of Care Start time (staff) Break Times (staff)


Serving or presentation time Transportation storage

Workflow

Workflows ensure we work methodically and hygienically logicallysequence of events you organized

Menu breakdown analysis menu examine dishes, cookerymethods, which take longer to cook preparation time.

Standard recipe cards SRC give the chef – guidancequantities of product qualities of product how to cook thedish logical sequence specific temperatures specificequipment can be the template for workflow plans.

Banquet analysis sheet are used if you have a range ofcourse or dishes to calculate easier to work out amount offood needed for large functions can also give youinformation for your work flow.

Recipe breakdown analysis the recipe which items have to beprepared first can we store these items of cookery cookingtimes assembly point service . presentation time

Equipment needed analysis of menu/recipes large equipmentsmall equipment utensils service ware location.

Task delegation, team work menu, recipe analysis assesspeoples strength, weakness assign duties communicate menu,recipes communicate work flow, plan identify work team goalsjointly feedback

Logical sequence of tasks starting times for staffpresentation service time preparation time cooking timefreezing or chilling times, defrosting of frozen foods ifrequired delivery of food items transporting to venuestorage.

Logical sequence of tasks MENU Prawn Cocktail GrilledSirloin Steak with Parsley butter and baked potato vanillaice cream


Work flow for menu produce vanilla ice cream-boil milk,produce analogies, cool and churn-have container and servingdishes in freezer prepare all the vegetables salad andgarnish for cocktail, potato, chopped parsley peel prawnstore in fridge.

Work flow for menu prepare the sirloin prepare buttermisture, pipe and refrigerate place potato in oven preparecocktail sauce assemble the cocktails-chill whip cream forgarnish off the basic mise en place.

Timing service presentation 19.00 serve cocktail, 19.20 cooksteak, serve with potato and butter, 20.00 serve ice-cream.

Bouquet garni work flow example collect all ingredientswash vegetables. Trim to desired size cut muslin cloth placevegetables on muslin add herbs roll and tie store in thefridge.

Work flow and team work clearly define tasks clearlyallocate tasks to staff decide on specific completion timesspecify standard recipe cards feedback from staffcommunication.


Environmental-friendly products and practices in relation tokitchen cleaning Sanitation and cross-contamination issues

related to food handling and preparation

How to use vinegar for household cleaning

In addition to having numerous cooking uses, 100-percent pure, distilledwhite vinegar can also beused as an effective non-toxic, all-naturalcleaning solution throughout your home. Vinegar has awide range of uses;such as removing odors from rooms, cleaning fixtures in your bathroomsandkitchen, removing stains and spills from carpets, cleaning windows,and much more. Continuereading this article to learn about the many waysin which you can use vinegar for household cleaning.

Steps Vinegar Preparation

Buy 100 percent purewhite vinegar. Distilledwhite vinegar is thestrongest form of vinegaryou can use toeffectively clean yourhome.



http://www.wikihow.com/Image:Use-Vinegar-for-Household-Cleaning-Step-1.jpg

Use 2 different spray bottles for your vinegar –some household cleaning chores will require youto use 100 percent undiluted white vinegar,whereas other chores will require you to dilutethe vinegar with water.

Fill 1 spray bottle completely with white vinegar and fill the otherbottle with 50 percent water and 50 percent vinegar solution and labelthem accordingly.

Removing Odors1.1 Remove unpleasant or lingering odors from rooms

Place a place bowl of vinegar in any roomwith bad odors at night time, then removethe bowl from the room the following morningafter the smell has dissipated.

1.2 Remove odors from sinks and garbage disposals





Pour at least 1 cup (236.58 milliliters) of white vinegar intothe sink or garbage disposal, then rinse with fresh water afterat least 1 hour has passed.

1.3 Remove odors from jars to containers

Clean the jars and containers withunpleasant odors such as garlic or fishmixture of 50 percent vinegar and 50percent water, then rinse the jars withfresh water.

1.4 Remove unpleasant odors from your dog

Mix together 1 cup (236.58 ml) ofvinegar and 2 gallons (7.57 liters)of water in a large bucket

Rinse your dog completely withfresh water, then pour the waterand vinegar mixture on your dog.

Dry your dog off with a towelwithout rinsing the vinegar solution from your dog’s coat.

1.5 Removing Stains and Spills





Use a sponge or an absorbing cloth to soak up the liquidfrom the carpet spill.

Spray a mixture of 50 percent water and 50 percent vinegarmixture over the affected carpet area.

Let the vinegar and water mixture soak into the carpet forat least two minutes, then blot the affected area with afresh towel or sponge to remove the mixture from thecarpet.

1.6 Remove stains from carpet

Mix together 1 tsp. (4.92 ml) ofvinegar, 1 tsp (4.92 ml) of liquiddishwashing soap and 1 cup (236.58ml) of warm water.

Pour the mixture into an emptyspray bottle, and then spray themixture over the stain to cover itcompletely.

Allow the mixture to soak into the carpet for 2 minutes,and then blot the wet area using a sponge or towel.

1.7 Remove Toilet bowl stains

Spray vinegar on the inside ofthe toilet bowl, then use atoilet brush to scrub away thestains.




1.8 Remove stains from clothing. Tough stains such as ketchup, chocolate, wine, and jelly can be removed with vinegar.

o Rub vinegar directly on the stain with a soft cloth, then wash your clothes in the washing machine as usual.

Cleaning surfaces

1.1Clean Windows with Vinegar

o Spray a glass window with a 50 percent water, 50 percent vinegar solution, then wipe down with a soft cloth.

1.2Clean and shines floors - vinegar is safe to use on no-waxflooring





o Add 1 cup (236.58 milliliters) of vinegar to every 1 gallon (3.78 liters) of water, then use the mixture to clean and shine floors.

1.3 Use vinegar as an all-purpose surface cleaner in the kitchen. Vinegar can effectively clean kitchen counter tops, stove tops, and the tops of refrigerators and other appliances.

o Spray undiluted vinegar over the surface of appliances and counters in your kitchen,

then wipe away using paper towels or a soft, clean rag.

Removing Soap Residue

1.1Remove soap scum from bathroom and kitchen faucets

Mix together 1 part salt with 4 partsvinegar, then moisten a rag with the solution.

Use the rag to rub away built-up soapscum from bathroom and kitchen faucets.

1.2 Remove soap scum from shower odors





o Spray undiluted vinegar on shower doors, then wipe the doors dry with a soft rag or paper towels.

1.3 Remove leftover soap residue from the inside of yourwashing machine

o Add 1 cup (236.58 milliliters) of vinegar to an empty laundry cycle without clothing, thenrun as usual.

Nominal Duration:

Assessment Criteria:1. Cleaning schedules are followed based on

enterprise procedures2. Chemicals and equipment for cleaning and/or

sanitizing are used safely120 Module 1


Learning Outcome # 2

CLEAN AND SANITIZE PREMISES


3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property

4. First aid procedures are followed if an accidenthappens

Conditions/Resources Equipment Surfaces Supplies

Kitchen utensils Pots, pans, dishes Food storage

Containers Chopping boards Garbage bins

Walls Floors Shelves Benches and working surfaces

Ovens, stoves, cookingequipment and appliances

Cold storage equipment Store rooms and cupboards

Chemical dispensers

Supplies Paper towels Cleaning agents Sanitizers

Contents:1. Sanitizing and disinfecting procedures and techniques2. Using and storing cleaning materials and chemicals3. Waste management and disposal procedures and practices

Actual Demonstration with Oral Questioning:1. Sanitizing and disinfecting procedures and techniques2. Using and storing cleaning materials and chemicals3. Waste management and disposal procedures and practices

Institutional Assessment:1. Assessment may be done in the workplace or in a

simulated workplace setting (assessment centers)2. Assessment activities are carried out through an

accredited assessment center


Cleaned and sanitized large and small equipment/utensilscommonly found in a commercial/institutional kitchen

Environmental Considerations

Detergents can be significant contributors to the waste discharge(effluent). Of primary concern is pH. Many publicly ownedtreatment works limit effluent pH to the range of 5 to 8.5. So itis recommended that in applications where highly alkalinecleaners are used, that the effluent be mixed with rinse water(or some other method be used) to reduce the pH. Recycling ofcaustic soda cleaners is also becoming a common practice inlarger operations. Other concerns are phosphates, which are nottolerated in some regions of the U.S., and the overall soil loadin the waste stream that contributes to the chemical oxygendemand (COD) and biological oxygen demand (BOD).

Chemistry of Detergents

Detergents and cleaning compounds are usually composed ofmixtures of ingredients that interact with soils in several ways:

Physically active ingredients alter physical characteristicssuch as solubility or colloidal stability.

Chemically active ingredients modify soil components to makethem more soluble and, thus, easier to remove.

In some detergents, specific enzymes are added to catalyticallyreact with and degrade specific food soil components.

Physically Active Ingredients



The primary physically-active ingredients are the surface activecompounds termed surfactants. These organic molecules havegeneral structural characteristic where a portion of thestructure is hydrophilic (water-loving) and a portion ishydrophobic (not reactive with water). Such molecules function indetergents by promoting the physical cleaning actions throughemulsification, penetration, spreading, foaming, and wetting.

The classes of surfactants are as follows:

Ionic surfactants that are negatively charged in watersolution are termed anionic surfactants. Conversely, positivelycharged ionic surfactants are termed cationic surfactants. If thecharge of the water soluble portion depends upon the pH of thesolution, it is termed an amphoteric surfactant. Thesesurfactants behave as cationic surfactants under acid conditions,and as anionicsurfactants under alkaline conditions. Ionicsurfactants are generally characterized by their high foamingability.

Nonionic surfactants, which do not dissociate when dissolvedin water, have the broadest range of properties depending uponthe ratio of hydrophilic/hydrophobic balance. This balance arealso affected by temperature. For example, the foaming properties ofnonionic detergents is affected by temperature of solution. As temperatureincreases, the hydrophobic character and solubility decrease. At the cloud point(minimum solubility), these surfactants generally act as defoamers, while below thecloud point they are varied in their foaming properties.

It is a common practice to blend surfactant ingredients tooptimize their properties. However, because of precipitationproblems, cationicand anionic surfactants cannot be blended.

Chemically Active Ingredients

Alkaline Builders

Highly Alkaline Detergents (or heavy-duty detergents) use causticsoda (sodium hydroxide) or caustic potash (potassium hydroxide).An important property of these highly alkaline detergents is that


they saponify fats: forming soap. These cleaners are used in manyCIP systems or bottle-washing applications.

Moderately Alkaline Detergents include sodium, potassium, orammonium salts of phosphates, silicates, or carbonates. Tri-sodium phosphate (TSP) is one of the oldest and most effective.Silicates are most often used as a corrosion inhibitor. Becauseof interaction with calcium and magnesium and film formation,carbonate-based detergents are of only limited use in foodprocessing cleaning regimes.

Acid Builders

Acid Detergents include organic and inorganic acids. The mostcommon inorganic acids used include phosphoric, nitric, sulfamic,sodium acid sulfate, and hydrochloric. Organic acids, such ashydroxyacetic, citric, and gluconic, are also in use. Aciddetergents are often used in a two-step sequential cleaningregime with alkaline detergents. Acid detergents are also usedfor the prevention or removal of stone films (mineral stone, beerstone, or milk stone).

Water Conditioners

Water conditioners are used to prevent the build-up of variousmineral deposits (water hardness, etc.). These chemicals areusually sequestering agents or chelating agents. Sequesteringagents form soluble complexes with calcium and magnesium.Examples are sodium tripolyphosphate, tetra-potassiumpyrophosphate, organo-phosphates, and polyelectrolytes. Chelatingagents include sodium gluconate and ethylene diaminetetraceticacid (EDTA).

Oxidizing Agents

Oxidizing agents used in detergent application are hypochlorite(also a sanitizer) and--to a lesser extent--perborate.Chlorinated detergents are most often used to clean proteinresidues.


Enzyme Ingredients

Enzyme-based detergents, which are amended with enzymes such asamylases and other carbohydrate-degrading enzymes, proteases, andlipases, are finding acceptance in specialized food industryapplications.

The primary advantages of enzyme detergents are that they aremore environmentally friendly and often require less energy input(less hot water in cleaning). Uses of most enzyme cleaners areusually limited to unheated surfaces (e.g., cold-milk surfaces).However, new generation enzyme cleaners (currently underevaluation) are expected to have broader application.

Fillers

Fillers add bulk or mass, or dilute dangerous detergentformulations that are difficult to handle. Strong alkalis areoften diluted with fillers for ease and safety of handling. Wateris used in liquid formulations as a filler. Sodium chloride orsodium sulfate are often fillers in powdered detergentformuations.

Miscellaneous Ingredients

Additional ingredients added to detergents may include corrosioninhibitors, glycol ethers, and butylcellosolve (improve oil,grease, and carbon removal).

SanitizingThermal Sanitizing

As with any heat treatment, the effectiveness of thermalsanitizing is dependant upon a number of factors includinginitial contamination load, humidity, pH, temperature, and time.

Steam

The use of steam as a sanitizing process has limited application.It is generally expensive compared to alternatives, and it is


difficult to regulate and monitor contact temperature and time.Further, the byproducts of steam condensation can complicatecleaning operations.

Hot Water

Hot-water sanitizing--through immersion (small parts, knives,etc.), spray (dishwashers), or circulating systems--is commonlyused. The time required is determined by the temperature of thewater. Typical regulatory requirements (Food Code 1995) for useof hot water in dishwashing and utensil sanitizing applicationsspecify immersion for at least 30 sec. at 77°C (170°F) for manualoperations; and a final rinse temperature of 74°C (165°F) insingle tank, single temperature machines and 82°C (180°F) forother machines.

Many state regulations require a utensil surface temperature of71°C (160°F), as measured by an irreversibly registeringtemperature indicator in warewashing machines. Recommendationsand requirements for hot-water sanitizing in food processing mayvary. The Grade A Pasteurized Milk Ordinance specifies a minimumof 77°C (170°F) for 5 min. Other recommendations for processingoperations are 85°C (185°F) for 15 min., or 80°C (176°F) for 20min.

The primary advantages of hot-water sanitization are relativelyinexpensive, easy to apply, and readily available, generallyeffective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices. Hot-watersanitization is a slow process that requires come-up and cool-down time; can have high energy costs; and has certain safetyconcerns for employees. The process also has the disadvantages offorming or contributing to film formations and shortening thelife of certain equipment or parts thereof (gaskets, etc.).

Chemical Sanitizing

The ideal chemical sanitizer should:


Be approved for food contact surface application. Have a wide range or scope of activity. Destroy microorganisms rapidly. Be stable under all types of conditions. Be tolerant of a broad range of environmental conditions. Be readily solubilized and possess some detergency. Be low in toxicity and corrosivity. Be inexpensive.

No available sanitizer meets all of the above criteria.Therefore, it is important to evaluate the properties,advantages, and disadvantages of available sanitizer for eachspecific application.

Regulatory Considerations

The regulatory concerns involved with chemical sanitizers areantimicrobial activity or efficacy, safety of residues on foodcontact surfaces, and environmental safety. It is important tofollow regulations that apply for each chemical usage situation.The registration of chemical sanitizers and antimicrobial agentsfor use on food and food product contact surfaces and onnonproduct contact surfaces is through the U.S. EnvironmentalProtection Agency (EPA). (Prior to approval and registration, theEPA reviews efficacy and safety data, and product labelinginformation.)

The U.S. Food and Drug Administration (FDA) is primarily involvedin evaluating residues form sanitizer use that may enter the foodsupply. Thus, any antimicrobial agent and its maximum usage levelfor direct use on food or on food product contact surfaces mustbe approved by the FDA. Approved no-rinse food contact sanitizersand nonproduct contact sanitzers, their formulations and usagelevels are listed in the Code of Federal Regulations (21 CFR 178.1010).The U.S. Department of Agriculture (USDA) also maintains lists ofantimicrobial compounds (i.e., USDA List of Proprietary Substances and NonFood Product Contact Compounds), which are primarily used in theregulation of meats, poultry, and related products by USDA's FoodSafety and Inspection Service (FSIS).


Factors Affecting Sanitizer Effectiveness

Physical Factors

Surface Characteristics. Prior to the sanitization process, allsurfaces must be clean and thoroughly rinsed to remove anydetergent residue. An unclean surface cannot be sanitized. Sincethe effectiveness of sanitization requires direct contact withthe microorganisms, the surface should be free of cracks, pits,or crevices which can harbor microorganisms. Surfaces whichcontain biofilms cannot be effectively sanitized.

Exposure Time. Generally, the longer time a sanitizer chemical isin contact with the equipment surface, the more effective thesanitization effect; intimate contact is as important asprolonged contact..

Temperature. Temperature is also positively related to microbialkill by a chemical sanitizer. Avoid high temperatures (above 55°C[131°F]) because of the corrosive nature of most chemicalsanitizers.

Concentration. Generally, the activity of a sanitizer increaseswith increased concentration. However, a leveling off occurs athigh concentrations. A common misconception regarding chemicalsis that "if a little is good, more is better". Using sanitizerconcentrations above recommendations does not sanitizer betterand, in fact, can be corrosive to equipment and in the long runlead to less cleanability. Follow manufacturer's labelinstructions.

Soil. The presence of organic matter dramatically reduces theactivity of sanitizers and may, in fact, totally inactivate them.The adage is "you cannot sanitize an unclean surface".

Chemical Factors


pH. Sanitizers are dramatically affected by the pH of thesolution. Many chlorine sanitizers, for example, are almostineffective at pH values above 7.5.

Water properties. Certain sanitizers are markedly affected byimpurities in the water.

Inactivators. Organic and/or inorganic inactivators may reactchemically with sanitizers giving rise to non-germicidalproducts. Some of these inactivators are present in detergentresidue. Thus, it is important that surfaces be rinsed prior tosanitization.

Biological Factors

The microbiological load can affect sanitizer activity. Also, thetype of microorganism present is important. Spores are moreresistant than vegetative cells. Certain sanitizers are moreactive against gram positive than gram negative microorganisms,and vice versa. Sanitizers also vary in their effectivenessagainst yeasts, molds, fungi, and viruses.

Specific Types of Chemical Sanitizers

The chemicals described here are those approved by FDA for use asno-rinse, food-contact surface sanitizers. In food-handlingoperations, these are used as rinses, sprayed onto surfaces, orcirculated through equipment in CIP operations. In certainapplications the chemicals are foamed on a surface or fogged intothe air to reduce airborne contamination.

Chlorine-based Sanitizers

Chlorine Compounds. Chlorine, in its various forms, is the mostcommonly used sanitizer in food processing and handlingapplications. Commonly used chlorine compounds include liquidchlorine, hypochlorites, inorganic chloramines, and organicchloramines. Chlorine-based sanitizers form hypochlorous acid(HOCl, the most active form) in solution. Available chlorine (the


amount of HOCl present) is a function of pH. At pH 5, nearly allis in the form of HOCl. At pH 7.0, approximately 75% is HOCl. Themaximum allowable level for no-rinse applications is 200ppmavailable chlorine, but recommended usage levels vary. Forhypochlorites, an exposure time of 1 min at a minimumconcentration of 50ppm and a temperature of 24°C (75°F) isrecommended. For each 10°C (18°F) drop in temperature, a doublingof exposure time is recommended. For chloramines, 200ppm for 1min is recommended.

Chlorine compounds are broad spectrum germicides that act onmicrobial membranes, inhibit cellular enzymes involved in glucosemetabolism, have a lethal effect on DNA, and oxidize cellularprotein. Chlorine has activity at low temperature, is relativelycheap, and leaves minimal residue or film on surfaces.

The activity of chlorine is dramatically affected by such factorsas pH, temperature, and organic load. However, chlorine is lessaffected by water hardness when compared to other sanitizers(especially the quaternary ammonium compounds).

The major disadvantage to chlorine compound is corrosiveness tomany metal surfaces (especially at higher temperatures). Healthand safety concerns can occur because of skin irritation andmucous membrane damage in confined areas. At low pH (below 4.0),deadly Cl2(mustard gas) can form. In recent years, concerns havealso been raised about the use of chlorine as a drinking waterdisinfectant and as an antimicrobial with direct food contact(meat, poultry and shellfish). This concern is based upon theinvolvement of chlorine in the formation of potentiallycarcinogenic trihalomethanes (THMs) under appropriate conditions.While chlorine's benefits as a sanitizer far outweigh theserisks, it is under scrutiny.

Chlorine dioxide. Chlorine dioxide (ClO2) is currently beingconsidered as a replacement for chlorine, since it appears to bemore environmentally friendly. Stabilized ClO2 has FDA approvalfor most applications in sanitizing equipment or for use as afoam for environmental and non-food contact surfaces. Approval


has also been granted for use in flume waters in fruits andvegetable operations and in poultry process waters. ClO2 has 2.5times the oxidizing power of chlorine and, thus, less chemical isrequired. Typical use concentrations range from 1 to 10ppm.

CLO2's primary disadvantages are worker safety and toxicity. Itshighly concentrated gases can be explosive and exposure risks toworkers are higher than that for chlorine. Its rapiddecomposition in the presence of light or at temperatures greaterthan 50°C (122°F) makes on-site generation a recommendedpractice.

Iodine

Use of iodine as an antimicrobial agents dates back to the 1800s.This sanitizer exists in many forms and usually exists with asurfactant as a carrier. These mixtures are termed iodophors. Themost active agent is the dissociated free iodine (also lessstable). This form is most prevalent at low pH. The amount ofdissociation from the surfactant is dependent upon the type ofsurfactant. Iodine solubility is very limited in water. Generallyrecommended usage for iodophors is 12.5 to 25ppm for 1 min.

It is generally thought that the bactericidal activity of iodineis through direct halogenation of proteins. More recent theorieshave centered upon cell wall damage and destruction of microbialenzyme activity.

Iodophors, like chlorine compounds, have a very broad spectrum:being active against bacteria, viruses, yeasts, molds, fungi, andprotozoans. Iodine is highly temperature-dependent and vaporizesat 120°F. Thus, it is limited to lower temperature applications.The degree to which iodophors are affected by environmentalfactors is highly dependant upon properties of the surfactantused in the formulation. Iodophors are generally less affected byorganic matter and water hardness than chlorine. However, loss ofactivity is pronounced at high pH.


Iodine has a long history of use in wound treatment. However,ingestion of iodine gas does pose a toxicity risk in closedenvironments. The primary disadvantage is that iodine can causestaining on some surfaces (especially plastics).

Quaternary Ammonium Compounds (QACs)

Quaternary ammonium compounds (QACs) are a class of compoundsthat have the general structure as follows (Figure 1):

The properties of these compounds depend upon the covalentlybound alkyl groups (R groups), which can be highly diverse. SinceQACs are positively charged cations, their mode of action isrelated to their attraction to negatively charged materials suchas bacterial proteins. It is generally accepted that the mode ofaction is at the membrane function. The carbon length of R-groupside chain is, generally, directly related with sanitizeractivity in QACs. However, because of the lower solubility inQACs composed of large carbon chains, these sanitizers may havelower activity than short chain structures.

QACs are active and stable over a broad temperature range.Because they are surfactants, they possess some detergency. Thus,they are less affected by light soil than are other sanitizers.However, heavy soil dramatically decreases activity. QACsgenerally have higher activity at alkaline pH. While lack oftolerance to hard water is often listed as a major disadvantageof QACs when compared to chlorine, some QACs are fairly tolerantof hard water. Activity can be improved by the use of EDTA as achelator. QACs are effective against bacteria, yeasts, mold, andviruses.


http://edis.ifas.ufl.edu/LyraEDISServlet?command=getImageDetail&image_soid=IMAGE%20FS:FS077F01&document_soid=FS077&document_version=45003

An advantage of QACs in some applications is that they leave aresidual antimicrobial film. However, this would be adisadvantage in operations such as cultured dairy products,cheese, beer, etc., where microbial starter cultures are used.

QACs are generally more active against gram positive than gramnegative bacteria. They are not highly effective againstbacteriophages. Their incompatibility with certain detergentsmakes thorough rinsing following cleaning operations imperative.Further, many QAC formulations can cause foaming problems in CIPapplications.

Under recommended usage and precautions, QACs pose littletoxicity or safety risks. Thus, they are in common use asenvironmental fogs and as room deodorizers. However, care shouldbe exercised in handling concentrated solutions or use asenvironmental fogging agents.

Acid-Anionic Sanitizers

Like QACs, acid-anionic sanitizers are surface-active sanitizers.These formulations include an inorganic acid plus a surfactantand are often used for the dual function of acid rinse andsanitization.

Whereas QACs are positively charged, these sanitizers arenegatively charged. Their activity is moderately affected bywater hardness. Their low use pH, detergency, stability, low odorpotential, and non-corrosiveness make them highly desirable insome applications.

Disadvantages include relatively high cost, a closely defined pHrange of activity (pH 2 to 3), low activity on molds and yeasts,excessive foaming in CIP systems, and incompatibility withcationic surfactant detergents.

Fatty Acid Sanitizers


Fatty acid or carboxylic acid sanitizers were developed in the1980s. Typical formulations include fatty acids plus other acids(phosphoric acids, organic acids). These agents also have thedual function of acid rinse and sanitization. The major advantageover acid anionics is lower foaming potential. These sanitizershave a broad range of activity, are highly stable in dilute form,are stable to organic matter, and are stable to high temperatureapplications.

These sanitizers have low activity above pH 3.5 - 4.0, are notvery effective against yeasts and molds, and some formulationslose activity at temperatures below 10°C (50°F). They also can becorrosive to soft metals and can degrade certain plastics andrubber.

Peroxides

Peroxides or peroxy compounds contain at least one pair ofcovalently bonded oxygen atoms (-O-O-) and are divided into twogroups: the inorganic group, containing hydrogen peroxide (HP)and related compounds; and the organic group, containingperoxyacetic acid (PAA) and related compounds.

Hydrogen peroxide (HP), while widely used in the medical field,has found only limited application in the food industry. FDAapproval has been granted for HP use for sterilizing equipmentand packages in aseptic operations.

The primary mode of action for HP is through creating anoxidizing environment and generation of singlet or superoxideoxygen (SO). HP is fairly broad spectrum with slightly higheractivity against gram-negative than gram-positive organisms.

High concentrations of HP (5% and above) can be an eye and skinirritant. Thus, high concentrations should be handled with care.


Peroxyacetic Acid (PAA) has been known for its germicidalproperties for a long time. However, it has only found food-industry application in recent years and is being promoted as apotential chlorine replacement. PAA is relatively stable at usestrengths of 100 to 200ppm. Other desirable properties includeabsence of foam and phosphates, low corrosiveness, tolerance tohard water, and favorable biodegradability. PAA solutions havebeen shown to be useful in removing biofilms.

While precise mode of action mechanisms have not been determined,it is generally theorized that the PAA reaction withmicroorganisms is similar to that of HP. PAA, however, is highlyactive against both gram-positive and gram-negativemicroorganisms. The germicidal activity of PAA is dramaticallyaffected by pH. Any pH increase above 7-8 drastically reduces theactivity.

PAA has a pungent odor and the concentrated product (40%) is ahighly toxic, potent irritant, and powerful oxidizer. Thus, caremust be used in its use.

A general comparison of the chemical and physical properties ofcommonly used sanitizers is presented in Table 3.

Equipment and Utensil Cleaning and Sanitization

The importance of proper cleaning can be appreciated when onerealizes that contaminated equipment (equipment and utensilswhich are not clean) is another major cause of foodborne diseaseoutbreaks.

Cleaning comprises many operations in the food establishment, andthe process is usually specific to the type of cleaningnecessary. No cleaning task in the food establishment is asimportant as the cleaning and sanitization of food contactsurfaces of equipment and utensils.


CLEANING FOOD CONTACT SURFACES

Food contact surfaces of equipment and utensils are thosesurfaces with which food normally comes into contact. Thesesurfaces also include surfaces from which food may drain, drip orsplash back onto surfaces normally in contact with food. Forexample, the interior of a microwave oven is considered a foodcontact surface because food on the sides or ceiling of the ovencould drip into other foods being warmed in the oven. Effectivecleaning and sanitization of food contact surfaces of equipmentand utensils serve two primary purposes:

• Reduces chances for contaminating safe food duringprocessing, preparation, storage and service byphysically removing soil, bacteria and othermicroorganisms; and

• Minimizes the chances of transmitting disease organismsto the consumer by achieving bacteriologically safeeating utensils.

Although we all know about the practice of "washing," many do notunderstand and/or appreciate the principles and exactness of theprocess. For the most part, chemistry plays a very important partin the cleaning and sanitization process. Washing equipment andutensils until visibly clean is just not enough.

WAREWASHING CYCLE

The following numerated list and comments pertaining to the washcycle of food contact surfaces will help supervisors and managersappreciate why there is a particular order in the process.

1. Equipment and Utensils Clean Prior to Use. Properlycleaned and sanitized equipment and utensils should bebacteriologically safe prior to use. Should


contamination be suspected, the equipment and/orutensils should not be used, but recleaned andsanitized.

2. Soiled Equipment and Utensils. During use, equipmentand utensils become soiled and contaminated withbacteria.

3. Scraping, Preflushing and Presoaking. Scraping,preflushing and presoaking, as necessary, are methodsfor removing gross amounts and stubborn soil fromequipment and utensils.

4. Cleaning. There are four steps in the cleaning process– washing, rinsing, sanitizing and air drying:Washing, when using proper detergents, cleaners,chemicals and abrasives, removes the remaining soilfrom equipment and utensils. This is a physical and achemical process. The soil and bacteria, as well ascleaning compounds, are suspended in the wash water;and Rinsing removes most of the suspended soil,bacteria and cleaning compounds from the equipment andutensils.

Although the equipment and utensils look visibly cleanat this point, they are still contaminated with manybacteria.

5. Sanitizing. Sanitizing kills the remaining pathogenicorganisms on the equipment and utensils. Sanitizationwill occur when certain specific chemicalconcentrations, temperature requirements, timerequirements and water conditions are satisfied. Theseconditions are crucial for effective sanitization.Therefore, precise measurements of the sanitizationprocess are made periodically. NO RINSING OR ANY OTHER


CLEANING PROCESS SHOULD TAKE PLACE AFTER THE SANITIZINGPROCESS.

6. Air Drying. The only acceptable method of dryingequipment and utensils is air drying. The use of towelsfor drying, polishing or any other purpose re-contaminates equipment and utensils with bacteria.

7. Proper Storage and Handling. Proper storage andhandling of cleaned and sanitized equipment andutensils is very important to prevent recontaminationprior to use. Cleaned and sanitized equipment andutensils must be:

Stored on clean surfaces; and Handled to minimize contamination of food contact

surfaces.

SANITIZATION PROCEDURE

Chemical sanitization requires greater controls than hot watersanitization. The following factors must be considered in orderto obtain effective sanitization by chemical sanitizationmethods:

Amount of water used; pH of the water; Hardness of the water; Temperature of the water; and Contact time.

The pH and hardness needs to be determined. Should the watersupply be from a municipal supply, the water company may alreadyhave this information. If not, the water will need to be testedperiodically.

MANUAL SANITIZATION


The following table provides information pertaining to minimumand maximum chemical sanitization requirements for manualoperations (in parts per million - ppm). To use the chart,identify which chemical compound your food establishment uses forsanitization purposes. The “Temp” column refers to thetemperature of the water used. The pH column indicates thestrength of the sanitizer to use, according to the pH of thewater. For example, if the water pH is 9.0, and the watertemperature is 100°F (warm) the concentration of chlorinesanitizer needs to be 50 parts per million. The “Maximum” columnrefers to the maximum strength of sanitizer. The “Contact” columnrefers to the minimum time that the utensils or surfaces shouldbe in contact with the sanitizer solution. If the pH of the wateris less than 5.0, Iodine should be used as the sanitizer.

Chemical pH Solutions Temp (˚F) 10 or less 8 or less MaximumAllowed 120˚ 25 ppm 25 ppm 200 100˚ 50 ppm 50 ppm 200 75˚ 50 ppm100 ppm 200 Chlorine 55˚ 100 ppm 100 ppm 200 < Iodine 75˚+ 12.525 Quarts** 75˚+ As specified by manufacturer, see label;hardness 500 ppm or less* 200

*unless container label specifies a higher pH and/or waterhardness limit

** Quaternary ammonium compounds

OBTAINING PROPER SANITIZATION

All chemical sanitizer instructions call for a given amount ofsanitizer per gallon of water. The following are two methods ofdetermining the amount of water used for sanitization:

Use a gallon container and pour a gallon of water at a timeinto the sink until the water is at a suitable depth; or

Use the following formula: width x length x water depth =total gallons 231 (cu. in. in one gallon)


The following will serve as an example:

Length of sink = 24" Width of sink = 24" Depth of sink = 16" 24 x24 x 16 = 9,216 = 40 gallons 231 231

Use the test kit each time and adjust water amount orsanitizer amount until proper concentration is obtained. Inthe first two methods, the same amount of water must be usedeach time, unless the amount is recalculated.

Another problem in measuring the right amount of sanitizingchemical is the method of measure stated on the label. Thefollowing table provides equivalents of various measurements:

Drops ml. tsp. tbsp. f.o.

1 ml. 20 -- -- -- -- 1 tsp. 60 5 -- -- -- 1 tbsp. -- 15 3 -- -- 1f.o. -- -- 6 2 -- 1 cup -- -- -- 16 8

ml. = milliliter tbsp. = tablespoon tsp. = teaspoon f.o. = fluid ounce

Household bleach is often used as a sanitizer. When used, onlypure bleach (without additives) is acceptable.“Ultra” or “ExtraStrength” bleach is not acceptable. Mixing bleach with detergentwill result in the bleach not being able to effectively sanitizeany surfaces. The amounts of bleach (which contains 5.25% sodiumhypochlorite) needed to obtain certain concentrations are asfollows:

Concentration Amount of bleach/gallon(s)

water 25 ppm 3/4 teaspoon/2 gallons 1 1/2 teaspoons/4 gallons 1tablespoon/8 gallons 50 ppm 3/4 teaspoon/1 gallon 1 1/2teaspoons/2 gallons 1 tablespoon/4 gallons 1/4 cup/16 gallons 100ppm 1 1/2 teaspoons/1 gallon 1 tablespoon/2 gallons 1/2 cup/16gallons 200 ppm 1 tablespoon/1 gallon 1 cup/16 gallons


MANUAL WAREWASHING METHODS

When a two-compartment sink cleaning method is used, a specialsanitization formulation must be used in both sink compartments.

ALTERNATE MANUAL WAREWASHING METHODS

When equipment is too large or fixed for cleaning as specifiedabove, cleaning and sanitization can be done by swabbing orpressure spraying.

Swabbing Method

1. Disassemble;2. Rough clean to remove gross food particles; 3. Detergent wash with water >95°F; 4. Clear water rinse; 5. Chemical sanitize at TWICE the

strength required; and 5. Air dry.

Pressure spraying procedure has the same essential steps asswabbing except high pressure spray equipment is used. Followequipment manufacturer's operating instructions.

MECHANICAL WAREWASHING METHODS

Mechanical warewashing methods must be according tomanufacturer's operating instructions.

THERMOMETERS AND TEST KITS

Thermometers and/or test kits are required in all foodestablishments with warewashing operations. The purposes are asfollows:


To confirm sanitizing solution strength and proper watertemperature for manual warewashing operations;

To check sanitizing solution strength and water temperatureduring the warewashing period. Temperature and sanitizerconcentrations need to be checked throughout the cleaningprocess. This is because the effective strength of thesanitizing solution may be reduced because of the carryoverof organic matter and because of a drop in temperature.

To check water temperature for hot water sanitization; and To check proper operation of mechanical ware washing

equipment.

SPECIAL CLEANING AND SANITIZATION

Food processing equipment and some vending equipment thatrequires in-place cleaning shall be designed and fabricated sothat:

1. Washing and sanitizing solutions can be circulatedthroughout a fixed system using an effective cleaning andsanitizing procedure; and

2. Cleaning and sanitizing solutions will contact all foodcontact surfaces;

3. The system is self-draining or capable of being completelyevacuated; and

4. The procedures utilized result in thorough cleaning of theequipment.

Equipment used in production-line food processing shall becleaned and sanitized according to the following schedule:

1. Each time there is a change in processing between types ofanimal products;

2. Each time there is a change from raw to ready-to-eat foods;


3. After substantial interruptions; 4. After each shift change and/or every 4 hours; 5. Throughout the day as necessary; and 6. After final use each working day.

Bulk water hauling equipment needs to be cleaned and sanitized,and the procedure shall be similar to food processing equipment.For specific recommended procedures, see EPA technical bulletinentitled Guidelines for the Preparation of Tank Trucks forPotable Water Use.

SUMMARY

• Contaminated equipment is another major cause of foodbornedisease outbreaks.

• Food contact surface is the surface of equipment and utensilswith which food normally comes into contact and those surfacesfrom which food may drain, drip or splash back onto surfacesnormally in contact with food.

• Washing equipment and utensils until visibly clean does notcomplete the process. A sanitization step must also be completed.

• Proper sanitization is one of the most important steps in thewarewashing cycle.

• No rinsing or any other cleaning process should take placeafter the sanitizing process.

• Equipment and utensils must be air dried only.

• The sanitization procedure is an exact process.

• Swabbing can be utilized when the sanitizing solution is twicethe strength required.


• Thermometers and test kits are required.

Disposed wastes according to sanitary regulations, enterprise practices and standard procedures

ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in the Range ofVariables

1. Clean, sanitizeand store equipment

7. Chemicals and clean potable water are selected and used for cleaning and/or sanitizing kitchen equipment utensils,and working surfaces

8. Equipment and/or utensils are cleaned and/or sanitized safely using clean/potable water and according to manufacturer’s instructions

9. Clean equipment and utensils are stored or stacked safely in the designated place

10. Cleaning equipment and supplies are usedsafely in accordance with manufacturer’s instructions

11. Cleaning equipment are assembled and


ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in the Range ofVariables

disassembled safely12. Cleaning equipment are stored safely

in the designated position and area

2. Clean and sanitize premises

2.1 Cleaning schedules are followed based on enterprise procedures

2.2 Chemicals and equipment for cleaning and/or sanitizing are used safely

2.3 Walls, floors, shelves and working surfaces are cleaned and/or sanitized without causing damage to health or property

2.4 First aid procedures are followed if an accident happens

3. Dispose of waste

3.1 Wastes are sorted and disposed according to sanitaryregulations, enterprise practices and standard procedures

3.2 Cleaning chemicals are disposed safelyaccording to standard procedures


RANGE OF VARIABLES

VARIABLE RANGE1. Equipment May include but are not limited to:

1.1 Kitchen utensils1.2 Pots, pans, dishes1.3 Food storage Containers1.4 Chopping boards1.5 Garbage bins

2. Surfaces May include but are not limited to:2.1 Walls2.2 Floors2.3 Shelves2.4 Benches and working surfaces2.5 Ovens, stoves, cooking equipment and

appliances2.6 Cold storage equipment2.7 Store rooms and cupboards

3. Cleaning equipment and supplies

May include but not limited to:

Equipment 3.1 Chemical dispensers

Supplies3.2 Paper towels3.3 Cleaning agents3.4 Sanitizers


EVIDENCE GUIDE

2. Critical aspects of Competency

Assessment requires evidences that the candidate:2. Cleaned and sanitized all food

preparation and presentation areas in accordance with food safety and occupational health and safety regulations

3. Cleaned and sanitized large and small equipment/utensils commonly found in acommercial/institutional kitchen

4. Demonstrated sanitizing procedures andtechniques

5. Disposed wastes according to sanitary regulations, enterprise practices and standard procedures

3. Required Knowledge

1. Various types and uses of chemicals and equipment for cleaning and sanitizing

2. Occupational health and safety requirements for bending, lifting, carrying and using equipments

3. Logical and time-efficient work flow4. Environmental-friendly products and

practices in relation to kitchen cleaning

5. Sanitation and cross-contamination issues related to food handling and preparation

4. Required Skills 4. Sanitizing and disinfecting proceduresand techniques

5. Using and storing cleaning materials and chemicals

6. Waste management and disposal procedures and practices

5. Resource Implications

The following resources MUST be provided4. Access to fully equipped


commercial/institutional kitchen and storage areas

5. Access to relevant cleaning materials and equipment for kitchen areas

5. Methods of Assessment

Competency may be assessed through:1. Direct observation of the candidate

while cleaning a kitchen2. Written or oral questions to test

knowledge of candidate’s on cleaning materials and equipment and issues

3. Review of portfolios of evidence and third party workplace report of on-the-job performance of the candidate

6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

6.2 Assessment activities are carried outthrough an accredited assessment center


COOKERY - Module 1

Documents

Transcript of COOKERY - Module 1