By: Mrs.
Elizabeth Baybado
Maintaining Appropriate
Kitchen Tools, Equipment
and Paraphernalia
Maintaining a clean work environment is important in preventing
What I Need to Know foodborne illness. Foodborne illness or food poisoning is caused by
consuming food contaminated with pathogenic bacteria, toxins, viruses,
and parasites. These harmful microorganisms will continue to grow on
dirty areas and then contaminate food. Not all surfaces that looks
clean is sanitary, so we must always be sure that we clean and sanitize
a work area before starting to prepare our food. It is not enough to just
Game
use soap and other detergents. It is also important to apply sanitation.
If we will do both cleaning and sanitizing, then we can now assure that
the area is safe for food preparation. Time
After this lesson, the learners should be able to:
• Select various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia.
Moba
• Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions. FPS
• Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures.
CLEANING AND SANITIZING
Recipe: Pancake / Hot Cake
Business
Ingredients: Procedure: Enterprise
What’s
BaseIn 2 cups all-purpose flour 1. Mix the flour, sugar and baking powder in
4 tablespoons sugar large bowl. Isthe color of gold, butter
We
use well-known
1 ½ tablespoons baking 2. In another bowl
andbeat eggs lemons.
ripe with milk andIn the
Directions:
We press playWith yourdigital
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powder methodologies vanilla. spectrum of visible light,
knowledge
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2 large a customized
eggs 3. Add egg mixture to flour and mix until
yellow is found between
Kitchen Tools and 2 cups milk smooth.
Equipment and Their 1 teaspoon vanilla 4. Wait for 5 minutes and mix again.
Functions, identify 10 5. Pour mixture in hot skillet to make 6 inch
kitchen tools / equipment pancake. Turn when bubbles on edge
that you will use if asked to break.
cook the recipe below.
Write your answer in your
TLE notebook.
COVID19 is a very serious matter nowadays. This
pandemic urges everyone to observe proper sanitation to
stop the spread of the virus. Proper hand washing therefore
is one of the ways to keep oneself clean and keeps us from
being infected. If we do not wash our hands, we may
transfer the virus by touching the kitchen tools and
equipment when we cook. Thus, it is also very necessary to
clean and sanitize our kitchen tools and equipment and
other paraphernalia to keep us safe.
Activity 1: Word Puzzle
What is It
Directions: Find 5 words in the puzzle that are found in your kitchen area that
Guide Questions: are to be cleaned and sanitized. Write your answer in your TLE notebook.
1. What is for you the difference
between cleaning and
A H D R E S Organic
S K L U R M
E F Y F G U I R K T A Q
sanitizing? Moving from creative ideas to solid strategy and
D G C A B I N E T X N B
2. If asked to clean and sanitize executionMoving from creative ideas to solid strategy and
kitchen tools, equipment and R B E B H V I F W S G N
execution
paraphernalia, what are the A U T E N S I L S J E H
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P I L L O W S O Z P N Z
into place with each step
Cleaning agents are divided into four categories:
CLEANIN
G AND S
ANITIZIN 1. Detergents are used to wash tableware,
G
Cleaning surfaces, and equipment. Detergents can penetrate
important and sanit
aspect of izing ma soil quickly and soften it. Examples include liquid
Improperly a sanitatio y be the most
cleaned a n program and paste dishwashing detergents.
harmful m nd sanitiz .
icroorgan ed areas
one food isms to b allow
to anothe e transfer
r food. red from
Clea
ni n
unwanted g is the process of Social Me
surfaces.
that remo
smell, dus
Cleaning ta
is done w ins from
ith
re
t, dirt, or s moving dia 2. Solvent cleaners are used on surfaces where
ves food,
food-cont soil, or oth a cleaning agent grease has burned on. Solvent cleaners are often
act surfac er substa
surface o e. A food- nces on a called degreasers. Ovens, grills and range top are
f equipme contact s
comes int nt or uten urface is examples of areas that need frequent degreasing.
o contact sil that fo the
the label . When u od norma
mu s t b e c sing clean lly
used and hecked if ing agents
does not the produ ,
food-cont le a c t c an
act surfac ve an unsafe resid be 3. Acid cleaners are used in removing mineral
e. ue on the deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
dirt and stain in ware washing machines and steam
tables.
4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with
detergents. Some abrasive cleaners also disinfect.
Approved chemical sanitizers: Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171°F (77°C). If a high-temperature
ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165°F (74°C). Cleaned items
Chlorine Iodine Quaternary Ammonium must be exposed to these temperatures for at least 30 seconds.
Campaign
Sanitizing is the process of removing harmful
bacteria using heat and water, or chemicals, or a
combination of both. The term sanitary refers to
the state
The of a food
user can contact surface
demonstrate on or utensil or
a projector
wherecomputer,
it does notor contain
print themicroorganisms
presentation andatmake
a 2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,
level that would
it into a filmpermit the transmission
to be used of Using
in a wider field. and quaternary ammonium. Different factors influence the effectiveness of
infectious disease or compromise food safety.
PowerPoint chemical sanitizers. The three factors that must be considered are:
Sanitizers are substances capable of destroying Concentration - The presence of too little sanitizer is not enough to reduce
microorganisms including those bacteria that harmful microorganisms. Too much can be dangerous.
cause food poisoning and other diseases. Temperature - Generally chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C).
Contact time - In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
What’s More
Directions B: Identify what is referred to in each statement. Choose your
answer in the box below. Write your answer in your TLE notebook.
Activity 2 .1 Identification
Directions A: Identify each statement below whether the process is cleaning or Abrasive cleaners Contact time Sanitizers
sanitizing. Write your answer in your TLE notebook. Acid cleaners Food-contact surface Hot water
Concentration
1. steaming the used spoons, forks and kitchen tools
2. washing the soiled plates with detergent soap 1. It refers to the surface that the food normally comes into contact.
3. spraying the countertops with chlorine solution
2. It is a cleaning agent used to remove heavy accumulations of dirt that are
4. pouring boiling water into the jars
difficult to remove with detergents.
5. removing oil from pan using degreasers
3. These are substances capable of destroying microorganisms including
those bacteria that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will
result in an inadequate reduction of harmful microorganisms.
DISHWASHING METHODS
What’s New What is It
The picture below shows unwashed dirty dishes. If you were asked to
wash them from lightly to heavily soiled dishes what would be your first and last
dish to wash? Number your answer from 1 to 5. Write your answer in your T.L.E. Partnerships
A. Three Sink Dishwashing Method
notebook. 1. Scrape food from utensils and pots.
Enter the comprehensive description of the
above chart here, 2.enter
Wash intheclean,comprehensive
hot, soapy water.
3. Rinse
description of the above in cleanhere,
chart water not lower the
enter than 43 degree Celsius (110 degree
Soup bowl spoon
comprehensive description of the above chart
Fahrenheit).
fork here,
cup enter the comprehensive description of the
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree
plate Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.
Events
The Three Sink Dishwashing Method
It is a very sad thing that nowadays there is so little useless
information. It is a very sad thing that nowadays there is so little
useless information. It is a very sad thing that nowadays there is
so little useless information. It is a very sad thing that nowadays
there is so little useless information.
SCRAPE AIR DRY
WASH RINSE SANITIZE
Cleaning Dishes and Kitchen Utensils by Hand
1. Remove any leftover food from your plates
into the trash or garbage disposal. Tip: Don”t
pour any grease down your drain since it could
solidify and clog your pipes.
2. Fill your sink halfway with hot water and
pour 1 tbsp. (15 ml) of dish soap.
3. Work from
Conferences
lightly to heavily soiled
dishes. Start by cleaning drinking glasses then
move onto cleaning your plates and bowls. Lastly,
We certainly do not forget you as soon
soak and clean any pots, pans, or other cookware.
as you forget us. It is, perhaps, our
4. Wash fate
yourrather than our
dishes merit. We cannot
underwater with a
sponge orhelp ourselves. Keep the dishes
dishcloth.
underwater as you scrub them to loosen any
stuck-on food.
5. Rinse off the soap with clean hot
water. After you wash a dish, rinse it underneath
the hottest water you can handle until the suds are
gone.
. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine
1. Remove leftover food on your plates. Try
to remove as much as you can so it doesn’t clog
your dishwasher. After you scrape the food from
the dishes, rinse them in the sink to remove any
smaller pieces that still may be stucked.
2. Put cups, plastics, and bowls on the top
shelf of your dishwasher. Make sure all of your
dishes are dishwasher-safe, or else they may melt
or get destroyed when you run a cleaning cycle .
3. Load plates and cookware on the bottom
rack. Keep large flat pans on the sides or the back
of the bottom rack so it doesn’t block the detergent
compartment. Stand your plates on end so the
dirty side faces the water sprayer.
Our Service
4. We live at home, quiet, confined, and our feelings
Put the silverware into the compartment on
the bottom rack or door. Make sureprey upon us. You are forced on exertion. You have
the handles
of your silverware are at the bottom of the
always a profession, pursuits, business of some sort
compartment so the dirty parts get cleaned. Leave
space in between each utensil so the water can
or other, to take
get in between the surfaces.
5. Fill the designated compartment with a
detergent made for use in a dishwasher. Avoid
using liquid dish soap since it will leave foamy
residue on your dishes.
What I Have Learned
Directions: Fill each blank with the missing word to complete each statement.
Choose your answers from the box below. Write your answer in your TLE
notebook.
abrasive chlorine heavily sanitizers
air-dry cleaning heat steam
chemicals grease
Keynote hot-air temperature
1. _______ is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
2. The four types Thecleaning
of time is noagents are detergents, solvent, acid and
_______.
Stay in th w, the plac
e pusing e is here.
3. Sanitizing is usually achieved
n re s e ntheat and water,
. Yo
and _______.
4.
ot
_______ are substances
h ing tcapable
o changeof destroyingu can domicroorganisms including
thecause
futurefood th e pand
ast, other
those bacteria that
will npoisoning
e and diseases.
v e r c contact
5. _______ refers a s ythe
to
lan orofhoap foodom
ou pstate e exactlsurface
y or utensil where it
does not contain microorganisms e for.
6. There are three methods of using heat to sanitize surfaces – steam, hot
water, and _______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium,
and ________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse,
sanitize and _______.
9. ________ should not be poured down into the drain since it could solidify
and clog the pipes.
10. In washing dishes by hand, we should work from lightly to _______ soiled
dishes.
Than k Yo u !
