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Clean and Maintain Kitchen
Clean and Maintain Kitchen
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WHAT IS THE MODULE ABOUT?
Let us find out how much you already know on how to sanitize and
store equipment properly.
Pre-test
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4. Which of the following equipment and utensils is not sanitized?
a. electric fan
b. food containers
c. garbage bin
d. kettle
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LESSON 1
LET US STUDY
Words to study:
sanitation – reduction of contamination with foreign matters
including microorganisms to a level harmless to health.
stack – a case compose of several rows of shelves
exterminate – to destroy totally
infestation – the state of being infested as with parasites
or vermin
grates – frames of iron bars for holding fuel while it burns
filth – anything that is dirty
pedestal – a base or support
disinfectant – a substance used to destroy germs and diseases
kitchen – a room especially set apart and containing
the necessary utensils for cooking food.
sanitizer – a chemical agent used for cleansing
and sanitizing
surfaces and equipment.
linen – household articles made from linen or other cloth.
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Cleanliness plays a vital role especially in the kitchen where foods
are prepared and cooked. In order to avoid contamination, you must
practice sanitation especially on the equipment and utensils to be used.
4. Prevent and control insect infestation. They will create filth and
infestation. Always keep sink and areas around including floor
clean. Dry after the evening meals.
1. Range
a. Remove all burnt sediments and wipe grease from top of
range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits,
washing and drying.
f. Keep burners clean. Gas burners can be soaked and
scrubbed with stiff brush while electric burners should be
cleaned with a brush or with a damp cloth.
g. Before replacing, rub with oil-damped cloth.
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2. Dishwashing machine
3. Slicers.
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Manual Dishwashing
Procedures
1. Scrape and pre-rinse – The purpose is to keep the wash water
cleaner
2. Wash – use warm water at 110F - 120F and a good detergent.
Scrub well with a brush to remove all traces of left over and grease.
3. Rinse – use clean warm water to rinse off detergent. Change the
water frequently or use running water.
4. Sanitize - Place utensils in a rack and immerse in hot water at
170F for 30 scrubs. (a gas or electric heating element is needed to
hold water at this temperature).
5. Drain and air-dry – Do not towel dry the dishes. This may
contaminate utensils.
Mechanical Dishwashing
Kitchen Premises
Refrigerator
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with baking
soda.
3. Rinse and dry thoroughly
4. Flush drains weekly
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D. CHEMICALS FOR CLEANING AND/OR SANITIZING KITCHEN
EQUIPMENT AND UTENSILS
1. ammonia 5. timsen
2. dish washing liquid 6. disinfectants
3. chlorine 7. soap
4. carbolic acid
F. EQUIPMENT TO BE SANITIZED
LET US REMEMBER!
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HOW MUCH HAVE YOU LEARNED
a. Cleaned and
maintained the
equipment used
in the kitchen.
b. Cleaned and
sanitized the
kitchen
premises
c. Washed,
sanitized and
stored the
kitchen tools
and utensils.
RESOURCES:
REFERENCES:
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P.
Guzman, et al., Basic Foods for Filipinos, 95-100
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LESSON 2
LET US STUDY
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
2. Physical
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
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1. Procedure for disinfecting premises
A. What to do
If the person has been exposed to poisonous fumes,
such as carbon monoxide, get him or her into fresh
air immediately
If the person swallowed the poison, remove
anything remaining in the mouth.
If the suspected poison is a household cleaner or
other chemical, read the label and follow
instructions for accident poisoning. If the product is
toxic, the label will likely advise you to call the
hospital/doctor.
Follow treatment directions that are given by poison
centers.
If the poison is spilled on the person’s clothing,
remove the clothing.
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LET US REMEMBER!
Divide the class into different groups. Let each group present skills
on cleaning and disinfecting equipment, tools, and utensils by following
the correct procedure.
RESOURCES
Chemicals
Disinfectants
Mop/ sponge
Sprayer
Cloth
REFERENCE
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LESSON 3
The lesson deals with the proper waste management procedure and
techniques, and sorting of linens according to workplace procedure.
LET US STUDY
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B. Waste Disposal
1. Liquid waste should be disposed and other sanitizing agents.
2. Floor drain should be functional and properly covered with a
trap.
3. Waste should be controlled and disposed off frequently in
properly covered container.
C. Kinds of Linens
1. Napkins
2. Table cloth
3. Serving cloth
4. Tea towels
5. Clothing
6. Cleaning cloth
7. Table runners
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HOW MUCH HAVE YOU LEARNED?
RESOURCES
Garbage bag
Waste basket
Table linens
REFERENCES
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Post-test
Directions:
Read the following questions carefully and choose the letter of the
correct answer. Write your answer in your test notebook.
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7. Mr. Garcia gathered kitchen wastes and combined
them with soil, then allowed to decompose into a humus-like
product. What waste management and disposal procedure is
used?
a. composting
b. reuse
c. waste avoidance
d. waste reduction
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Key to Corrections – Pre Test and Post Test
1. a
2. d
3. d
4. a
5. c
6. d
7. a
8. a
9. a
10. b
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