Cookery (Tvl-He) : Name of Learner: Grade/Section: Learning Strand: Date Submitted
Cookery (Tvl-He) : Name of Learner: Grade/Section: Learning Strand: Date Submitted
Cookery (Tvl-He) : Name of Learner: Grade/Section: Learning Strand: Date Submitted
Cleaning and sanitizing kitchen tools and equipment must be part of the standard
operating procedures that make up your food safety program. Improper cleaning and
sanitizing kitchen surfaces allow harmful microorganisms to be transferred from one
food to another.
Cleaning is the process of removing food and other types of soil from a surface, such
as dish, glass, or cutting boards. Cleaning is done with cleaning agent that removes
food, soil, and other substances. The right cleaning agent must be selected because
not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.)
For example, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food contact
surface. The right cleaning agent must also be selected to make cleaning easy
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation. The item to
be sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will
be less effective on a surface that has not been properly cleaned.
Learning Competency
Arrange the jumbled letters to reveal the word that is being describe. Write your
answers on the space provided below the jumbled letters.
WORDS DESCRIPTION
1. STTEERNDEG These are cleaning agents, solvents or any
____________________ substance used to wash table wares, surfaces, and
equipment.
2. OLTNEVS SREEANLC They are used on surfaces where grease has burned
____________________ on and they are commonly referred as degreasers.
3. CIDA EAENRSCL It is periodically used in removing mineral deposits
____________________ and other soils that detergents cannot eliminate such
as scale in washing machines and steam tables, lime
build up in on dishwashing machines and rusts on
shelving.
4. SSEIAARBV They are generally used to remove heavy
____________________ accumulations of soil that are difficult to remove
detergents, solvents, and acids.
5. GNINLEAC The process of removing food and other types of soil
____________________ from a surface, such as a dish, glass, or cutting
board and it is done with a cleaning agent that
removes food, soil, or other substances.
Activity 2: FILL ME IN
Direction: Complete the table below.
Chemical Concentration Contact Advantage Disadvantage
Time
Chlorine
7 seconds
Iodine
30 seconds
Quaternary
ammonium
compounds 30 seconds
Situation: Your group is assigned to clean the utensils used after handling a birthday
party. In three paragraphs, explain the different tasks to be fulfilled.
Rubric:
CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity, Unclear,
clear, easy toclear, able difficult to impossible to
follow to follow follow follow
Concise The The The The
explanation explanation explanation explanation
posed and
posed and posed and posed and
methods used methods methods used methods used
are advanced used are are somewhat are in adequate
appropriate simple
Comprehensive Thorough and Substantial Partial or not Misunderstandi
comprehensive explanation comprehensive ng or serious
explanation explanation misconception
and
explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant
1. Remove all the equipment and scrub shelves with _______ water.
2. Think about what you reach most often and make sure it gets a position
that’s _______ to reach.
3. Take a cabinet full of glasses and line them up by _______. Make sure all
of the front are facing out and straight. (Jeff Lewis-Style)
4. Take a step ______ after one shelf is done and make someone else look at
what you’ve done.
5. Kitchen tools and utensils should be stored in a clean dry place adequately
protected against vermin and other sources of ________________.
6. Cups, bowls, and glasses must be _________ for storage.
Closure:
To keep your family healthy always remember to clean, sanitize and store
kitchen tools and equipments regularly. But you need also to keep in mind the
suitable cleaning agents.
Answer key
Activity 1:
1. DETERGENTS
2. SOLVENT CLEANERS
3. ACID CLEANERS
4. ABRASSIVE
5. CLEANING
Activity 2:
Activity 4
1. soapy
2. easy
3. color
4. back
5. contamination
6. inverted
7. covered
8. imperious
Activity 5:
1. B
2. A
3. C
4. C
5. A
Prepared by:
MARJRIE P. ABARA
Writer