Académique Documents
Professionnel Documents
Culture Documents
SANITIZING
TOOLS AND
EQUIPMENT
TYPES OF CLEANING AGENTS
1. Abrasive Cleaners –
designed to remove
relatively heavy amount of
soil often found in small
areas.
2. Detergents- routinely
wash tableware, surfaces,
and equipment.
3. Solvent Cleaners –use
periodically on surfaces
where grease has burned
on.
4. Acid Cleaners –use
periodically on mineral
deposits and other soils
that detergents cannot
remove.
5. Liquid Cleaners –a
suspension of solid
abrasive particles in a
thickened liquid matrix.
6. Glass Cleaners –
designed to clean glass
surfaces without steaking
or leaving any residual soil
or product.
SANITIZING
Is the reduction
of contaminating
germs.
Heat – hot water is the
most common method
used in restaurants.
Chemical – that are
approved sanitizers are
chlorine, iodine and
quaternary ammonium.
a. Concentration – too much can be toxic.
1. Cream Of Tartar
Can remove the following:
• Stain on aluminum pans
• Ring-around the collar on shirts
• Rust stains on clothes.
• Stains on marble and porcelain.
2. Tea
Once cooled completely, is a good cleaner for
wooden furniture or cabinets.
3. Vinegar
5. Lemon Juice
6. Baking soda
7. Borax
8. Mayonnaise
10. Sponges
ANSWER THE FOLLOWING
1. Are the lifeblood of any kitchen.
2. The reduction of contaminating germs, bacteria
and viruses on tableware, flatware, etc.
3-5. the three factors that influence effectiveness
of chemical sanitizers.
6. Are often called degreasers.
7. Physical removal of soil and food matter from a
surface.
8. Designed to remove relatively heavy amounts of
soil found in small areas.
9. A suspension of solid abrasive particles in a
thickened liquid matrix
10. Is the most common method use in
restaurants.