TLE 9 REFERENCE: SKILLS FOR A LIFETIME IN TLE 9

1. CLEANING AND SANITIZING
KITCHEN TOOLS AND EQUIPMENT

2. CUTTING TOOLS

3. CARING FOR KNIVES
1. SHARPEN KNIVES
OFTEN WITH A
SHAPENING STEEL
AND
OCCASIONALLY
WITH A STONE.

4. CARING FOR KNIVES
2. DRY KNIVES
AFTER WASHING IT,
ESPECIALLY THE
ONES MADE OF
CARBON STEEL.

5. CARING FOR KNIVES
3. DO NOT CUT
FOODS
DIRECTLY ON A
METAL
SURFACE.

6. CARING FOR KNIVES
4. USE KITCHEN
KNIVES ONLY
FOR CUTTING
FOOD.

7. CARING FOR KNIVES
5. WASH
THOROUGHLY IN
HOT WATER AND A
MILD SOAP AND DRY
THOROUHGLY WITH
A CLEAN TOWEL.

8. CARING FOR KNIVES
6. WHEN WASHING
KNIVES IN A THREE-
COMPARTMENT SINK,
LEAVE KNIFE ON THE
PRE-SCRAPE AREA FOR
SAFETY.

9. CARING FOR KNIVES
7. WHEN DRYING A
KNIFE, DO NOT
LEAVE THE KNIFE’S
EDGE IN A MANNER
THAT CAN BE
HARMFUL.

10. CARING FOR KNIVES
8. FOR PLATER
KNIVES, CLEAN
CAREFULLY TO
ENSURE PLATTING
IS NOT SCRATCHED
OR WORN OFF.

11. CARING FOR KNIVES
9. NEVER ALLOW
A WOODEN-
HANDED KNIFE
TO SOAK IN
WATER.

12. CUTTING BOARDS

13. CUTTING BOARDS
•THE KITCHEN CUTTING
BOARD GETS A LOT AND THIS
MEANS THAT IT GETS A LOT
EXPOSURE TO BACTERIA.

14. CLEANING THE CUTTING BOARD
1. AFTER USING THE CUTTING BOARD
TO SCLICE, DICE OR CHOP ALL KINDS
OF MEAT, USE A METAL SCRAPER OR
SPATULA TO SCRAPE AWAY ANY
REMAINING BITS OF FOOD.

15. CLEANING THE CUTTING BOARD
2. SCRUB THE BOARD WITH
HOT, SOAPY WATER
THOROUGHLY. ALLOW THE
BOARD TO AIR DRY.

16. REMOVING STAINS FROM THE
CUTTING BOARD
1. WET THE
STAINED AREA WITH
WATER AND
SPRINKLE IT WITH
KOSHER SALT.

17. REMOVING STAINS FROM THE
CUTTING BOARD
2. RINSE THE
SALT FROM THE
CUTTING BOARD
WITH CLEAN
WATER.

18. REMOVING STAINS FROM THE
CUTTING BOARD
3. USE A CLEAN
NYLON SCRUBBING
SPONGE TO SCRUB
THE PASTE ON THE
STAINED AREA OF THE
CUTTING BOARD.

19. REMOVING STAINS FROM THE
CUTTING BOARD
4. RINSE THE
AREA CLEAN
WITH FASTER
WATER.

20. REMOVING STAINS FROM THE
CUTTING BOARD
5. RINSE THE
BOARD CLEAN,
WIPE WITH DRY
CLOTH.

21. SANITIZING CUTTING BOARD
• PLASTIC AND WOODEN
CUTTING BOARDS CAN
BE SANITIZED USING
DILUTED LIQUID
CHLORINE BLEACH
SOLUTION.

22. SANITIZING CUTTING BOARD
•IF YOU PREFER, YOU
MAY USE A VINEGAR
SOLUTION IN PLACE
OF THE BLEACH
SOLUTION.

23. STORING CUTTING BOARD
•CUTTING BOARD
SHOULD BE STORED
VERTICALLY OR IN
UPRIGHT
POSITION.

24. MEASURING AND MIXING TOOLS

25. CLEANING BAKING TOOLS
1. AFTER BAKING,
SOAK USED CAKE
PANS AND MUFFIN
TINS IN WARM WATER
WITH DISHWASHING
SOLUTION TO SOFTEN
THE BURNT FOOD.

26. CLEANING BAKING TOOLS
2. WASH ALL USED
BAKING ITEMS AND
ACCESSORIES BY
EITHER HAND
WASHING.

27. BAKING TOOLS
3. DRY ALL BAKING
TOOLS AND
EQUIPMENT BY AIR-
DRYING ON A DRYING
RACK OR WIPING
WITH A DRY
DISHCLOTH.

28. BAKING TOOLS
4. STORE ALL
BAKING TOOLS AND
EQUIPMENT IN
THEIR DESIGNATED
PLACES.