At the end of the lesson the students should be able to:

1. Explain how to clean and store kitchen tools and equipment.

2. Store and stack cleaned tools and equipment safely and properly.

3. Value the importance of proper storage and handling.

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories in a tub of warm water (add a small amount of dishwasher detergent to help start the cleaning). Drop items in the soak as soon as you are through using them. They will be easier to wash later.

2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you’re at it, wipe off any stray splatter from the counter piece and nearby areas. If necessary, finish off with dishcloth.

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

4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften the baked-on or burnt food.

5. Wash all used baking items and accessories by either handwashing or loading in a dishwasher (if dishwasher-safe).

6. Dry all baking tools and equipment by air-drying rack or wiping with a dry dishcloth. Make sure, all wooden spoons and accessories are dry before storing.

7. Store all tools and equipment in their designated places. Put frequently used items in conveniently accessible locations. Gather and secure electrical cords to prevent entanglement or snagging.

Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

• stored on clean storage areas; and

• handled properly to minimize contamination of food contact surface.

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

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

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

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

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