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TLECOOKERY
Module2:CLEAN,SANITIZE,AND
STOREKITCHENTOOLSAND
EQUIPMENTQuarter1:Week2
JACKIELOUS.BALASUELA
(SUPPORTMATERIALFORINDEPENDENTLEARNINGENGAGEMENT)AJointProjectof
SCHOOLSDIVISIONOFDIPOLOGCITYandthe
DIPOLOGCITYGOVERNMENT
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TLE–Grade9AlternativeDeliveryModeQuarter1–Module2:CLEAN,SANITIZE,ANDSTOREKITCHENTOOLSANDEQUIPMENTFirstEdition,2020
DevelopmentTeam oftheModule
Writer:JACKIELOUS.BALASUELA
Editor:JACKIELOUS.BALASUELA
Reviewer:LYNNEB.GAHISAN
Illustrator:LYNNEB.GAHISAN
LayoutArtist:
ManagementTeam:VirgilioP.BatanJr. - SchoolsDivisionSuperintendentJayS.Montealto - Asst.SchoolsDivisionSuperintendentAmelindaD.Montero- Chief,CIDNurN.Hussien - Chief,SGODRonilloS.Yarag - EPSPVR–LRMDSLeoMartinnoO.Alejo- PDOII-LRMDS
PrintedinthePhilippinesby________________________
DepartmentofEducation–RegionIX–DipologCitySchoolsDivision
OfficeAddress: PurokFarmers,Olingan,DipologCity
Thefollowingaresomeremindersinusingthismodule:
1.Usethemodulewithcare.Donotputunnecessarymark/sonanypartofthemodule.
Useaseparatesheetofpaperinansweringtheexercises.
2.Don’tforgettoanswerWhatIKnowbeforemovingontotheotheractivitiesincluded
inthemodule.
3.Readtheinstructioncarefullybeforedoingeachtask.
4.Observehonestyandintegrityindoingthetasksandcheckingyouranswers.
5.Finishthetaskathandbeforeproceedingtothenext.
6.Returnthismoduletoyourteacher/facilitatoronceyouarethroughwithit.
Ifyouencounteranydifficultyinansweringthetasksinthismodule,donothesitateto
consultyourteacherorfacilitator.Alwaysbearinmindthatyouarenotalone.
Wehopethatthroughthismaterial,youwillexperiencemeaningfullearningandgaindeep
understandingoftherelevantcompetencies.Youcandoit.
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WhatINeedtoKnow
Thismodulewasdesignedandwrittenwithyouinmind.Itisheretohelpyoumasterthe
natureofClean,Sanitize,andStoreKitchenToolsandEquipment.Thescopeofthismodule
permitsittobeusedinmanydifferentlearningsituations.Thelanguageusedrecognizesthe
diversevocabularylevelofstudents.Thelessonsarearrangedtofollow thestandard
sequenceofthecourse.Buttheorderinwhichyoureadthem canbechangedtocorrespond
withthetextbookyouarenowusing.
Themoduleisdividedintotwolessons,namely:
•Lesson1–Clean,Sanitizeandstorekitchentoolsandequipment.
•Lesson2–Cleanandsanitizekitchenpremises
Aftergoing through thismodule,you areexpected to:a.recognizekitchen toolsand
equipmenttobecleanedandsanitized;b.identifythechemicalstobeutilizedincleaning
andsanitizingkitchentoolsandequipment;c.preparecleaningagentsinaccordancewith
manufacturer’sinstructions;andd.cleanandsanitizekitchentoolsinaccordancewith
prescribedstandard.
.
WhatIKnow
Direction:Answerthefollowingactivitiesinyournotebook.
A.Enumerationa.Listdowntipsonhowtowashdishes
1.2.3.
b.Writedownfactorsthatinfluencethecleaningprocess1. 5.2. 6.3.4.
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II.Fillintheblanks
1.The_______thewater,thebetterit’ssanitizingandgrease-cuttingpropertiesbutusetolerableheat(66oC(150oF)orabove.)
2.Washthe_________soileditemsfirst.Startwithglasses,cups,andflatware.3.Afteryouusedthecuttingboardforslicing,dicing,orchoppingallkindsofneat
goodies,usea____________toscrapeawayanyremainingbitsandpiecesoffood.4.___________isdoneusingheat,radiation,orchemicals.5.Thepresenceof__________sanitizerwillresultinaninadequatereductionofharmful
microorganisms.6._________involvestheuseofhotwaterorsteam.7.Amild__________rinseoftheequipmentneutralizesanyalkalineresiduesleftand
removesanymineralsoilpresent.
Lesson
2CLEAN,SANITIZE,ANDSTOREKITCHENTOOLSAND
EQUIPMENT
Cleanlinessisveryvitalineverykitchenwherefoodiscaredfor,prepared,cooked
and served.In orderto avoid food contamination,kitchen tools,equipmentand other
utensilsusedinthepreparationoffoodsaswellasitspremisesshouldbecleaned,sanitized,
andstoreproperlyaftereachuse.
What’sIn
Direction:Asareviewofthepreviouslesson,identifythetoolorequipmentbeingaskedin
eachstatement.
_______________1.Also called avegetablestrainerisessentialforvarioustasksfrom
cleaningvegetablestostrainingpastaorcontents.
_______________2.Areusedtofilljars,madeofvarioussizesofstainlesssteel,aluminium,or
ofplastic.
_______________3.Arepracticalforopeningfoodpackages,cuttingtapeorstringorsimply
removinglabelsortagsfrom items.
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_______________4.Hasatwo-sidedbladeandserratededge.Itisusedtosectioncitrusfruits.
_______________5.Isusedtochop,blend,mix,whip,puree,grate,andliquefyallkindsoffood.
Ablenderisaveryusefulappliance.Theyvaryintheamountofpower(voltage/wattage.
What’sNew
Direction:Cameacrosswiththispoem online:
In3-5sentences,writeyourinsightsaboutthisquoteinrelationtoourlessononCLEAN,
SANITIZE,ANDSTOREKITCHENTOOLSANDEQUIPMENTonaseparatesheetofpaper.
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WhatisIt
Thistime,letustrytoidentifychemicalstobeutilizedincleaningandsanitizingkitchentoolsandequipment.
Cleaningistheprocessofremovingfoodandothertypesofsoilfrom asurface,suchasadish,glass,orcuttingboard.Cleaningisdonewithacleaningagentthatremovesfood,soil,orothersubstances.Therightcleaningagentmustbeselectedbecausenotallcleaningagentscanbeusedonfood-contactsurfaces.(A foodcontactsurfaceisthesurfaceofequipmentorutensilthatfoodnormallycomesintocontact.)Forexample,glasscleaners,somemetalcleaners,andmostbathroom cleanerscannotbeusedbecausetheymightleaveanunsaferesidueonthefoodcontactsurface.Thelabelshouldindicateiftheproductcanbeusedonafood-contactsurface.Therightcleaningagentmustalsobeselectedtomakecleaningeasy.
CLEANINGCOMPOUND
Detergents.These are cleaning agents,solvents oranysubstanceusedtowashtablewares,surfaces,andequipment.Example: soap,soap powders,cleaners,acids,volatilesolventsandabrasives
SolventCleanerscommonlyreferredtoasdegreasersusedonsurfaceswheregreasehasburnedon.Ovensandgrillsareexamples ofareas thatneed frequentdegreasing.Theseproductsarealkalinebasedandareformulatedtodissolvegrease.
AcidCleaners.Usedperiodicallyinremovingmineraldepositsandothersoilsthatdetergentscannoteliminatesuchasscalein washing machines and steam tables,lime buildup ondishwashingmachinesandrustonshelving.(Ex.:phosphoricacid,nitricacid,etc.)Theseproductsvarydependingonthespecificpurposeoftheproduct.
Abrasives – are generally used to remove heavyaccumulations ofsoilthatare difficultto remove withdetergents,solvents and acids.These products mustbecarefullyusedtoavoiddamagetothesurfacebeingcleaned.
Otherchemicalsusedforcleaningand/orsanitizingkitchenequipmentandutensilsarethefollowing:
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•ammonia•dishwashingliquid•chlorine•carbolicacid•timsen•disinfectants•soap
Areyoureadytocleankitchentoolsandequipment?Herearetheproceduresonhow towashregulardishes.
StepsinWashingDishes
1.)Prepare.Wearrubberglovesifyouhavedryhandsorotherskinproblem.Ifyouarewearinglongsleeves,rollthem uporputthem underthegloves.Wearapronstoo.
2.)Scrapeallthelargepiecesoffoodonthedishesandplaceitinacompostbinorgarbagecan.
3.)Stackthedishesintheproperordernamely:glassware,silverware,chinaware,andutensils.Stackthem totherightofthesinksothatworkprogressesfrom righttoleft.
4.)Fillthesinkwithwaterandaddaconsiderableamountofdetergent. Thehotterthewater,thebetterit’ssanitizingandgrease-cuttingpropertiesbutusetolerableheat(66oC(150oF)orabove.)sonottoscaldyourself.Userubbergloves.
5.)Washthelightestsoileditemsfirst.Startwithglasses,cups,andflatware.Soapeachpieceindividuallyandrinseinhotwater.
6.)Washplates,bowls,andservingdishes.Remembertoscrapetheseitemsbeforewashing.Soapeachpiecegentlyandindividuallyandrinseinhotwater.Remembertokeepaneyewhenyoushouldchangethedishwashingwater.
7.)Washpotsandpanslast.Soakthem first.Washthepansthoroughlyanddon’tforgettocleanthebottoms.Ifanythingwasburntorovercookedtopotsorcasseroledishes,putalittleextrasoapandwaterinitandletitstandwhileyouwashtheotherdishes.Takenotethatanyoilresidueleftwillleadtoburnfoodduringthenextcookingsession.
8.)Layyourdishesoutonaracktoair-dryorwipethem cleanwithatowel.9.)Thereshouldbenovisiblematterandno"greasy"feel.Runahandoverthedishto
ensurethattheyarethoroughlycleaned.Iftherearestillsomegreaseremaining,considerrewashingtheitem.
10.) Rinseoutbrush,spongeandallow todry.Sterilizeyourequipmentoftenusingboilingwaterwithbleach.Whenaspongeorbrushstartstosmellunpleasant,throwitaway.
11.) Wipedownthesinkandyourtools.Wipedownthesink,dishdrainer,anddishpan.Anyrags,dishcloths,orspongesneedtobeleftouttoairdry,orthrownintothewashingmachine.Remembertoreplacespongesandragsfrequently.
TipsandWarnings•Washglasswarefirst,beforegreasypotsandpans.•Rubbergloveswillprotecthandsandmanicures,andallow youtousehotterwaterforwashingand/orrinsing.•Dishesmaybehanddriedwithacleancloth.•Tryaddingatablespoonofbakingsodatosoapywatertosoftenhandswhilecuttinggrease.
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•Neverdumpsharpknivesintosoapydishwaterwheretheycannotbeseen.•Laundrydetergentsorautomaticdishwaterdetergentsshould notbeused forhandwashingdishes.•Keepdishwashingliquidoutofthereachofchildren.
Tips:•Dishescanbewashedeasilyifyoukeepthem underthewaterwhilescrubbingthem forparticlestoliftaway.Bringthedishoutofthewatertocheckforanymissedspots.•Stackingafew dishesinthesinkatatimeallowsdishesafew minutesofsoakingtimewhileyouwashanotherdish.•Trydryingpotsandpanswithapapertoweltoreduceresiduefrom thepanwhichcausesstainingthedishcloth.•Don’tsoakaluminum whiledishwashingforitmaycausedarkening.Dishwashingsilverwarecanbetricky.Usealintfreeclothfordryingsilverware
HowtoClean,RemoveStains,Sanitize,andStoreYourCuttingBoard
Thekitchencuttingboardgetsalotofuseandthismeansthatitgetsalotofexposuretobacteria.Propercleaningofthecuttingboardisessentialtoyourgoodhealth.Whetheryouuseawoodoraplasticcuttingboard,youshouldcleanandsanitizeitaftereveryuse.
CleaningtheCuttingBoard
Afteryouusedthecuttingboardforslicing,dicing,orchoppingallkindsofneatgoodies,useametalscraperorspatulatoscrapeawayanyremainingbitsandpiecesoffood.Throwthescrapingsintothegarbagedisposal,garbagereceptacle,ortrashbin.
Scrubtheboardwithhot,soapywaterthoroughly.Ifyourdishwasherreachesatemperatureofatleast165°F,thenyoucanprobablyplaceahighdensityplasticcuttingboardintothedishwasher.Moreover,ifyourdishwasherhasanantibacterialcycle,useittowashthecuttingboard.Otherwise,scrubitbyhand.Allowtheboardtoairdry.
RemovingStainsfrom theCuttingBoard
Toremovestainsfrom thecuttingboard,youcanusethefollowingprocedure:wetthestainedareawithwaterandsprinkleitwithsaltandallowthesalttositundisturbedfortwenty-fourhours.Rinsethesaltfrom thecuttingboardwithcleanwater.Usingthesaltandcleanwater,createapaste.Useacleannylonscrubbingspongeoracleantoothbrushtoscourorscrubthepasteonthestainedareaofthecuttingboard.Rinsetheareacleanwithfreshwater.Repeattheproceduretoguaranteethatyouhaveremovedallofthestain.Rinsetheboardclean.Scrubthecuttingboardwithhot,soapywaterandrinsewithcleanwater.Allowittoairdry.SanitizingtheCuttingBoard
Plasticandwoodencuttingboardscanbesanitizedusingadilutedliquidchlorinebleachsolution.Forthissolution,combineoneteaspoonofbleachtoonequartofwater.Pourthesolutionontotheentiresurfaceareaoftheboardandallowittositundisturbedforseveralminutes.Rinsetheboardcleanwithwater.Allowittoairdryoruseacleanclothtodry.
Ifyouprefer,youmayuseavinegarsolutioninplaceofthebleachsolution.Simplycombineonepartvinegartofivepartswater.Usethissolutioninthesamemannerastheoneexplainedforthebleachsolution.
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StoringtheCuttingBoard
Oncethecuttingboardhascompletelydried,itistimetostoreit.Cuttingboardsshouldbestoredverticallyorinanuprightposition.Thishelpstoavoidmoisturefromgettingtrappedunderneaththeboardandtheaccumulationofdustorgrime.
MethodsofCleaningEquipment
Foam –Youusethistoincreasethecontacttimeofthechemicalsolutionstoimprovecleaningwithlessmechanicalforce.
HighPressure–usedtoincreasemechanicalforce,aidinginsoilremoval.Inhighpressurecleaning,chemicaldetergentsareoftenusedalongwithanincreasetemperaturetomakesoilremovalmoreeffective.
CleanInPlace(CIP)–isutilizedtocleantheinteriorsurfacesoftanksandpipelinesofliquidprocessequipment.Achemicalsolutioniscirculatedthroughacircuitoftanksandorlinesthen return to a centralreservoirallowing the chemicalsolution to be reused.Time,temperatureandmechanicalforcearemanipulatedtoachievemaximum cleaning.
CleanOutofPlace(COP)– isutilizedtocleanthepartsoffiltersandpartsofotherequipment.Thisrequiresdisassemblyforpropercleaning.Partsremovedforcleaningareplacedinacirculationtankandcleanedusingaheatedchemicalsolutionandagitation
Mechanical–itnormallyinvolvestheuseofbrusheitherbyhandoramachinesuchasafloorscrubber.Mechanicalcleaningusesfrictionforfoodsoilremoval.
FundamentalCleaningProcedures
ScrapeandPre-rinse–soiledequipmentsurfacesarescrapedandrinsedwithwarm watertoremoveloosefoodsoils.CleaningCycle– theremovalofresidualfoodsoilsfromequipmentsurfacesisbasedonthemanipulationofthefourbasiccleaningfactorsandthemethodofcleaning.Typically,alkalinechemicalsolutionsareusedforthecleaningcycle.
Rinse– rinseallsurfaceswithcoldtohotwater,dependingonthetemperatureofthecleaningcycle,tothoroughlyremoveallremainingchemicalsolutionandfoodsoilresidues.AcidRinse–amildacidrinseoftheequipmentneutralizesanyalkalineresiduesleftandremovesanymineralsoilpresent.
Sanitize–allequipmentsurfacesarerinsedorfloodedwithasanitizingagent.Bothtimeandchemicalconcentrationarecriticalforoptimum results.
Factorsthatinfluencethecleaningprocess
Soil– varying degreesoffood soilwillbedepositedontheequipmentduringproduction.Thesefood soilswillrequirecompleteremovalduring thecleaningprocessandwillaffectthecleaningcompoundused,alongwiththemethodofcleaning.
Time–thelongeracleaningsolutionremainsincontactwiththeequipmentsurface,thegreatertheamountoffoodsoilthatisremoved.Moretimeincontactwiththesoilreducesthechemicalconcentrationrequirements.
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Temperature–soilsareaffectedbytemperatureinvaryingdegrees.Inthepresenceofacleaningsolutionmostsoilsbecomemorereadilysolubleasthetemperatureincreases.
Chemicalconcentrations–itvariesdependingonthechemicalitself,typeoffoodsoil,andtheequipmenttobecleaned.Concentrationwillnormallybereducedastimeandtemperatureareincreased.
Mechanicalforce–isassimpleashandscrubbingwithabrushorascomplexasturbulentflowandpressureinsideapipeline.Thisaidsinsoilremovalandtypicallyreducestime,temperatureandconcentrationrequirements.
Water–mineralsinhardwatercanreducetheeffectivenessofsomedetergentsorasanitizers.WaterpH rangesgenerallyfrom pH5-8.5.However,highlyacidicwatermayrequireadditionalbufferingagents.Waterusedforcleaningandsanitizingmustbepotableandpathogenfree.
Sanitizingisdoneusingheat,radiation,orchemicals.Heatandchemicalsarecommonlyusedasamethodforsanitizinginarestaurantthanradiation.Theitem tobesanitizedmustfirstbewashedproperlybeforeitcanbeproperlysanitized.Somechemicalsanitizers,suchaschlorineandiodine,reactwithfoodandsoilandsowillbelesseffectiveonasurfacethathasnotbeenproperlycleaned.
MethodsofSanitizing
ThermalSanitizing.Itinvolvestheuseofhotwaterorsteam.Therearethreemethodsofusingheattosanitizesurfaces– steam,hotwater,andhotair.Hotwateristhemostcommonmethodusedinrestaurants.Ifhotwaterisusedinthethirdcompartmentofathree-compartmentsink,itmustbeatleast171F(77C).Ifahigh-temperaturewarewashingmachineisusedtosanitizecleaneddishes,thefinalsanitizingrinsemustbeatleast180F(82C).Forstationaryrack,singletemperaturemachines,itmustbeatleast165oF(74C).Cleaneditemsmustbeexposedtothesetemperaturesforatleast30seconds.
Chemicals.Approvedchemicalssanitizersarechlorine,iodine,andquaternaryammonium.Differentfactorsinfluencetheeffectivenessofchemicalsanitizers.Thethreefactorsthatmustbeconsideredare:
a.Concentration.The presence oftoo little sanitizerwillresultin an inadequatereductionofharmfulmicroorganisms.Toomuchcanbetoxic.
b.Temperature.Generally,chemicalsanitizersworkbestinwaterthatisbetween55F(13C)and120F(49C).
c. Contacttime.Inorderforthesanitizertokillharmfulmicroorganisms,thecleaneditem mustbeincontactwiththesanitizer(eitherheatorapprovedchemical)fortherecommendedlengthoftime.
Characteristicsofidealchemicalsanitizer
•Approvedforfoodcontactsurfaceapplication•Haveawiderangeorscopeofactivity•Destroymicroorganismsrapidly•Bestableunderalltypesofconditions
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•Tolerateabroadrangeofenvironmentalconditions•Readilysolubilizedandpossesssomedetergency•Low intoxicityandcorrosively•Inexpensive
Don’tyouknowthatheatsanitizinghasseveraladvantagesoverchemicalsanitizingagents?It’sbecauseit:•canpenetratesmallcracksandcrevices;•isnon-corrosivetometalsurfaces;
•isnon-selectivetomicrobialgroups;•leavesnoresidues;and•iseasilymeasurable.
What’sMore
Direction: Completethetablebelow byprovidingtheadvantagesanddisadvantagesof
chemicalsindicatedoneachnumber.
CHEMICAL ADVANTAGE(S) DISADVANTAGE(S)
Quaternary Ammonium
Compounds
Chlorine
Iodine
WhatIHaveLearned
Direction:Reflectyourlearningonthislessonontheimportanceofmaintainingcleanliness
ofkitchentoolsandworkplacebyusingtheguidephrasesbelow.Writeyouransweronyour
notebook.
Ihavelearnedthat
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Ihaverealizedthat
__________________________________________________________________________________
__________________________________________________________________________________
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__________________________________________________________________________________
Iwillapply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
RUBRICS
AreasofAssessment
A B C d
Ideas Presentsideasinanoriginal
manner
10points
Presentsideasinaconsistent
manner
7points
Ideasaretoogeneral
4points
Ideasarevagueorunclear
1point
Organization Strongandorganized
beg/mid/end10points
Organizedbeg/mid/end
7points
Someorganization;attemptata
beg/mid/end4points
Noorganization;lack
beg/mid/end1point
Understanding Writingshowsstrong
understanding10points
Writingshowsaclear
understanding7points
Writingshowsadequate
understanding4points
Writingshowslittle
understanding1point
Mechanics Few(ifany)errors
10points
Fewerrors
7points
Severalerrors
4points
Numerouserrors
1point
TOTALPOINTS /40
WhatICanDo
Direction:Enumeratestepsin organizing kitchen cabinets.Writeyouransweron your
notebook.
1. 6.
2. 7.
3. 8.
4. 9.
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5. 10.
Assessment
Direction:Arrangethestepsinwashingdishesbywritingnumbers1to11.Writeyour
answersonthespaceprovided.
______1.Scrapeallthelargepiecesoffoodonthedishesandplaceitinagarbagebin.
______2.Wipedownthesinkandyourtools.
______3.Washthelightestsoileditemsfirst.
______4.Thereshouldbenovisiblematterandnogreasyfeel.
______5.Wearrubberglovesifyouhavedryhandsorotherskinproblem.
______6.Rinseoutbrush,spongeandallowtodry.
______7.Stackthedishesintheproperordernamely:glassware,silverware,chinawareandutensils.
______8.Fillthesinkwithwaterandaddaconsiderableamountofdetergent.______9.Washplates,bowlsandservingdishes.
______10.Layyourdishesoutonarackto-airdryorwipethem cleanwithatowel.______11.Washpotsandpanslast.
AdditionalActivities
A.Enumeration:Listdownthecleaningagentsyouhaveathome.
1.
2.
3.
4.
5.
B.Direction:Observeyourparent/guardianonhowshe/hecleansyourkitchen.Writedown
thestepsofthecleaningprocess.
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Step1
Step2
AnswerKeys
What’sIn1.Colanders2.Funnels3.Kitchenshears4.CitrusKnife5.Blender
What’sNewAnswersmayvary
ASSESSMENT1.22.113.54.95.16.107.38.49.610.811.7
WhatIKnowA.Enumeration
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a.Tipsonhowtowashdishes1.Dishescanbewashedeasilyifyoukeepthem underthewaterwhilescrubbingthem forparticlestoliftaway.Bringthedishoutofthewatertocheckforanymissedspots.2.Stackingafewdishesinthesinkatatimeallowsdishesafewminutesofsoakingtimewhileyouwashanotherdish.3.Trydryingpotsandpanswithapapertoweltoreduceresiduefrom thepanwhichcausesstainingthedishcloth.4.Don’tsoakaluminum whiledishwashingforitmaycausedarkening.
b.Factorsthatinfluencethecleaningprocess1.Soil2.Time
3.Temperature.4.Chemical5.Mechanicalforce6.Water
B.Fillintheblank1.hotter2.lightest3.metalscraperorspatula4.Sanitizing5.toolittle6.Thermalsanitizing7.acid
References
———.“LM CookeryG10.”LinkedInSlideShare,June21,2015.
https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
Images
https://www.gleamitproducts.com.au/solvent-cleaner-degreasers https://www.enov.co.uk/enov-general-acid-cleaner-5-litre.html https://sumitmanwal.blogspot.com/2010/01/abrasive-cleaners.html https://www.ebay.com/p/1900215288 https://www.thestar.com/life/2009/07/11/dipper_wins_hands_down_among_ice_
cream_scoops.html https://www.thespruceeats.com/are-wooden-spoons-sanitary-909328 https://www.bakepedia.com/baking-encyclopedia/whisk/ https://www.amazon.com/Utopia-Kitchen-Stainless-Cooking-
5Piece/dp/B06Y2CMMWL
