De Lalle Santiago Zobel

Br. Rafael Donato FSC Night High School

First Quarter, AY 2020–2021

WEEKLY LEARNING GUIDE

GRADE LEVEL &

10A SUBJECT: Cookery
Section: TEACHER: Ms. Rosetti Sison
Module Topic: NAME: Flores, Jabriel Zeth
Kitchen tools Weekly Period : July 20-24 ,2020

FIRST QUARTER
Content Standard : The learners demonstrate an understanding of core concepts, skills and attitude needed in cookery.
Performance Standard: The learners independently demonstrate core competencies in cookery as prescribed in the TESDA Training Regulation

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WHAT YOU WILL LEARN THIS WEEK:

At the end of the week, you are expected to do the following:

Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment
Recognize kitchen premises to be cleaned and sanitized
Clean surfaces without damaging property and adversely affecting health
Use cleaning agents in sanitizing kitchen premises safely

WHAT MATERIALS YOU WILL NEED TO HELP YOU LEARN:

1. You Tube links https://www.youtube.com/watch?

v=NRGUp4UXr44
https://www.youtube.com/watch?v=Y7D90UJbCg0
https://www.youtube.com/watch?v=3Vryfeo7rrE
https://www.youtube.com/watch?v=r0sWf0jf6T4

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 https://www.youtube.com/watch?v=RAFMIXPq9BE
https://www.youtube.com/watch?v=nn07bsfaIkI

2. Sketchbook or just freehand drawing

3. Worksheet such as mind maps
4. Student video demonstration
5. DIY kitchen cleaning agents

WHAT YOU WILL DO TO SHOW YOU LEARNED:

a. Study, answer the required activities and assessments that will give you basic knowledge and skills in the field of cookery
b. Apply learned skills in real life situation such as livelihood home based or commercial workspace.
July 20--21, 2020

Last week, you differentiated a home kitchen from a commercial establishment kitchen. Again, name the 5 important workstations in a restaurant kitchen?

5
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4 5
. 5 .
1
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. 10
. 9
8
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2 .
. 6
. 7
3 .
.

1. Staffs’ Locker Area

2. Staffs’ Washing and Preparation Area
3. Food Preparation Area
4. Cleaning/Washing Area
5. Storage Area
6. Cooking Area
7. Gas Tank Area
8. Ventilation Area
9. Disposal Area
10. Service Area

Good job! There are 5 important workstations in a commercial kitchen. They are

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 1. Storage area – In this area all foods are stored either wet or dry goods. In some large establishments they have walk-in freezers, walk-in storage room, or in a small scale restaurant, they
have upright refrigerator, chest or drawer freezer, food rack, cabinets and drawers, pot rack and magnetic knife rack.
2. Food preparation area – This is divided into: washing, sorting, cutting, and preparation for cooking
3. Cooking area:- This where actual cooking takes place. You have the stove, ovens, fryers, etc.
4. Cleaning and washing area – If you have a bigger space, cleaning table wares from cook wares are separately positioned. Note that all cleaning materials should be placed in a separate
room or cabinet where all the cleaning materials and chemicals are stored
5. Service area – It may serve as preparation for the food before serving, laundry area,

Again, before you proceed to the next topic and activities take the pre-assessment to find out how prepared are you in line with kitchen safety and sanitation.

Activity I Pre-test

Now, when you are ready, proceed to your Edmodo account and answer the 10 items test. You are given only 15 minutes to accomplish it.

Scores
10-9 Impressive
8-7 Very good
6-5 Good
4-3 Keeping track
2-1 Will catch up next time

If you were not able to have a perfect score, don’t worry kitchen porters. Since this is your first time to work in the kitchen you can still catch up and be familiarized how to work inside the
kitchen.

Cleaning, sanitizing and disinfecting should be the priority of all establishments to avoid food contamination or harm the health and safety of the personnel. In this chapter, you will learn how to
take care of the kitchen from identifying what particular chemical agents to use, how to use them and in what particular area or tools do you need to apply it.

Activity II: Problem solving:

It was such a busy day for everybody today. You noticed that the chefs are tired and even all the kitchen porters. However, everybody still need to tidy up the kitchen before they leave and
prepare it for tomorrow’s usual work. As one of the kitchen porter, you remembered that the three rules set by the head chef and they are:
1. Washing
2. Sanitizing
3. Drying

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There were three porters including you, were divided into several tasks in the kitchen to help the rest of the crew. The first porter is assigned in the cooking sector and his task is to clean
the pots and pans, baking materials, oven and stove top. He was told to prepare the following:
1. Soak dirty dishes in hot water for them to be easier to wash later on.
2. Use damp washcloth to wipe off splatters/spatters.
3. Return electronic equipment to their designated storage area.
4. Soak dishes with burnt food to hot water with dishwashing solution.
5. Wash all baking items by hand washing or dishwasher.
6. Air-dry tools and equipment on a drying or with dry dishcloth before storing.
7. Put frequently used items in easy-to-reach locations.
8. Store electrical cords properly to prevent entanglement or snagging.
9. Store cleaned and sanitized tools and equipment on clean surfaces.
10. Handle properly to minimize contamination of food contact surface.

One of the important chemical agent he will use is Quaternary Ammonium Compounds.

The second porter is assigned to clean within the kitchen premises, He must:
1. Collect loose dust with broom and cleaning rugs.
2. Mop the floor with mixture of warm water, vinegar, and dish soap.
3. Make an all-purpose cleaning in a spray bottle.
4. Spray this solution onto kitchen surfaces and wipe off with a cleaning rag.
5. Place bowls of baking soda around the kitchen to remove odor.

The third porter was tasked to prepare all get from the cleaning storage chemical agents such as
1. To clean and remove residues on the floor, he need to use damp mop and a bucket of mixture of 1 gallon warm water with 1/2 cup white vinegar and 1 tsp. dish soap.
2. To remove odor and keep the kitchen smell fresh, he will prepare baking soda, with the ratio of ½ cup per bowl.
3. To disinfect kitchen premises he will use all-purpose cleaner in a spray bottle and a damp cleaning rag with the ratio of 3 cups warm water with 1/2 cup white vinegar and 1 tsp. dish
soap.

Then, you are tasked on how to store cooking tools and table wares.
1. Store in a clean and dry place to avoid contamination.
2. Store cups, bowls, and glasses in an inverted manner.
3. When not stored inside a cabinet, it shall be covered or inverted.
4. Racks, trays and shelves shall be made of high-quality and safe materials.
5. Drawers shall be made of high-quality and safe materials, and kept clean.

Activity III: Reading

The Department of Education released a module for commercial cookery. I would like to share it with your to study and analyze in order to answer the given questions above.

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July 22-23, 2020

Good job! You made it by identifying basic tools in the kitchen!

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At this point, the Commis chef will tour you inside the kitchen. But, don’t forget to wear your safety gear and observe what is happening on each workstations.

Activity VI: Virtual tour inside the kitchen

Once again, all the porters are with the Commis chef to chef if things are tidy. You are given an oral test on things you did today especially on maintaining cleanliness. He asked:

Name five to ten things you need to take note when cleaning and organizing the kitchen:

Kitchen Aide What to do…...

Washer Scrape off excess food from the dishes
Washer Pre-soak dirty dishes in warm water
Washer Use water mixed with a cleaning agent for washing
Washer Rinse the dishes with warm water
Washer Sanitize properly washed dishes with heat, chemical, or radiation
Washer Air-dry wash and sanitized dishes on a drying rack
Washer Store dry dishes in/on a clean and dry place
Porter Use an all-purpose cleaner and a damp rag or mop rog on cleaning kitchen surfaces
Porter Place bowls of baking soda around the kitchen to absorb odor and keep the kitchen smell fresh

The chef is impressed and you passed the second test. You have six more and you will level up to the next rank.

Activity V: Connect to Reel

Direction: Watch these videos and discuss with your group mates how to clean, sanitize and disinfect the kitchen.
https://www.youtube.com/watch?v=r0sWf0jf6T4
https://www.youtube.com/watch?v=RAFMIXPq9BE
https://www.youtube.com/watch?v=nn07bsfaIkI

Then, do the following

a. Buzz – gmeet your classmates to create a summary of the film
b. Put things in Order – come up with step by step guidelines on cleaning the kitchen
c. Act it – Prepare an individual videos on maintaining cleanliness in the kitchen using DIY cleaning agents. This should not exceed to 3 minutes presentation.

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Activity VI: Valuing

You have been into a rough and tiring activity for two weeks now in your job training. As a Lasallian apprentice in the field of cookery what have you learned from your co-workers, environment
where you are working and your own personal development?
With my two weeks of job training in the field of cookery, I’ve learned many important lessons on how to clean and sanitize, kitchen tools, equipment, surfaces, and premises. This is part of
the food safety program of your kitchen. Use water and cleaning agent (detergents, solvent cleaners, acid cleaners, and abrasive cleaners) in cleaning. Use het, chemicals, or radiation in
sanitizing tools and equipment that are already washed properly. Chemical sanitizers must have proper concentration, temperature, and contact time. Air-dry on dry racks or wiping with a
dry dishcloth. After drying, handle and store properly in a clean and dry place where commonly used items are in easy-to-reach areas.

Activity VII: Tracker or Self-check

Direction: Put a check if you were able to accomplish the tasks given for the week. This is for your own reference to check if you were able to finish all tasks assigned to you.

First Quarter Topics

July 20 21 22 23 24
Second Week
- Recap on Parts of the kitchen ✓
- Problem solving on cleaning and sanitizing the kitchen ✓
- Reading activity ✓
- Film Viewing ✓
- Return demonstration on DIY kitchen cleaning aids

July 24, 2020

APPLYING WHAT YOU LEARNED:

As a kitchen crew, how will you help inside the kitchen?

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 1. Scrape off food from tools and equipment
2. Pre-soak in hot water for easier cleaning later
3. Wash tools and equipment with water and
cleaning agents (detergent, solvent cleaner, etc.)
4. Rinse with clean water
5. Sanitize with heat/chemicals
6. Air-dry on drying racks
7. Store properly in/on clean and dry place
8. Make an all-purpose cleaner
9. Clean kitchen surfaces with damp rags and mops
10. Place bowls of baking soda around the kitchen

Activity IX: Reel time

Direction: Show your DIY video during the synchronous meeting for evaluation.

Criteria:
Content 5 pts
Organization 5 pts
Creativity & Originality 5 Pts.
HOW DID YOU FIND THIS WEEK’S LESSON?
Self- Refllection

It is now time to close the faucet. Time for the kitchen manager to check your work. But, before he comes back try to recall all the things you did. Once you are
done, you may now report to the manager using google meet.

Tiring day, am I right? The manager would like you see how you are doing and how do you fee. Using the given characters, mark where you are now.

Processing Progressing Moving Accomplished

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Note: Download the module and answer the worksheets. Post your answer via Edmodo either using Google docs or MS Word and MS Powerpoint

Assignment
1. What are the safety protocols needed in the kitchen?
2. What are some of the immediate first aid treatment for accidents inside the kitchen?
3. You may use the given reference videos for the assignment https://www.youtube.com/watch?
v=tm0mRPy2VH4&list=PLEdrCzaN_dJ5qputBRzUAT9YKdRnvJ0VS
https://www.youtube.com/watch?v=dXYAHaW5XOg

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