6. Bear in mind the rule of safety first in setting up your kitchen.

LEARNING OBJECTIVES
At the end of the lesson, you must be able to:
7. Follow the principles of design to achieve balance and harmony a. state the different between cleaning and sanitizing
8. Be happy and satisfied with the outcome. Show it to others but be open to b. explains the advantages and disadvantages of different chemical sanitizers.
c. appreciates the importance of cleaning and sanitizing in our daily living
suggestions.
Storage of Tools, Utensils and Equipment
1. They should be stored in a clean dry place. PRE- ASSESSMENT
Given the scrambled letters below, unscrambled them to get a word or a group of words related to cleaning
2. Cups, bowls and glasses should be stored upside down. and maintaining kitchen premises. Write your answer opposite each item.
3. Utensils should be placed at the bottom, especially heavy ones. 1. AINSZTEI: __________________________
2. PENMEQUTI: __________________________
4. Kitchen tools should be classified according to their use and functions. They should be store in
3. NGILCAEN: __________________________
different drawers with proper labels to make it easy for you find anything when needed. 4. CNKTIEH: ___________________________
5. Use clean and removable towels for lining drawers. 5. LCEHIMAC: ___________________________
6. PERAETPIZ: ___________________________
6. Racks, trays and shelves should be made of materials that are imperious, corrosive- resistant, 7. ELSHERIS: ___________________________
nontoxic, smooth, durable and resistant to chopping. 8. HOREICNL: ___________________________
9. VLSENTO: ___________________________
7. As much as possible, store kitchen tools, utensils and equipment based on the materials used.
10. IEONDI: __________________________
8. Arrange equipment based on its size, shape, and color to achieve balance and harmony.
9. Store chemical agents where these cannot be easily reached by children and away from food to
avoid switching them, especially liquid and powdered from chemicals.
10. Think of the things you always use and keep these where you can easily find and reach them. DIP
11. Store things you seldom use in the upper portion of your cabinet. ACTIVITY 1: Tell Me!
What is the difference between cleaning and sanitizing? Write your answer inside the box
12. Always follow the rule of safety first when storing portion of your cabinet
POST- ASSESSMENT
CLEANING SANITIZIN
Answer the following questions and write your answer on a separate sheet of paper.
1. Why is it important to clean and sanitize kitchen tools and equipment? G
2. Why do we need to check the concentration of chemical agents when sanitizing tools and equipment?
3. If you were asked to sanitize the dishes at home, which method you prefer to use? Using heat or
chemical method? Support your answer.
4. Why is it important to practice proper sanitation in the kitchen?
NOTRE DAME OF DULAWAN, INCORPORATED WEEK LEARNING ACTIVITIES
DATU PIANG, MAGUINDANAO OBJECTIVES
S.Y. 2020-2020 MODULE 2 State the difference Dip:
1st QUARTER T.L.E 8 SEPTEMBER1-4, 2020 between cleaning 1. Compare and Contrast! (Venn
2nd Week and sanitizing Diagram)
MODULE 2- Cleaning and Sanitizing Tools and Equipment (TLE8-CASTE-Ib- Deepen:
2) 1. Information sheet
2. You know me well
3. Sequence
Do:
1. Cleaning Time!
Deepen:
1. Information Sheet
 1. Collect
used and 2. Start
Question: soiled Cleaning
1. Base from the above activity, what idea can you derived from the words you listed about cleaning and (scrape,
utensils, stcak and
sanitizing? Write your answer into 2 paragraph form. Tools and pre-rinse)
Equioment

5. Store 3. Continue
Properly Cleaning
(Tools, (wash, rinse
utensils and anf
equipment.) sanitize)
DEEPEN
Activity 1: INFORMATION SHEET 4. Air- dry
Cleaning (Utensils,
- Process of removing food and other types of soil from a surface, such as a dish, glass or cutting
tools and
board using the correct cleaning agent on food contact surfaces.
- It must be done with a cleaning agent that removes food, soil or other substances.
equipemnt.)
1. Detergents Tips in Organizing Your Own Kitchen
- Use detergents to wash tableware, surfaces and equipment 1. Try to image the setup of your kitchen.
-Examples are dishwashing detergents and automatic dishwasher detergents 2. Find inspiration from magazines and other reading materials in visualizing your
2. Solvent dream kitchen and transforming a kitchen into this or something close to it using your
- Used on surfaces to remove grease own touch.
- Often called degreaser
3. Plan and prepare your personalized cabinet according to your taste and preference.
3. Acid cleaners
4. Image where you will place all the kitchen tools, utensils and equipment available and
- Often used to remove scales in washing machines
plan to purchase in the future.
- Used on mineral deposit that are not removed by detergents
5. Arrange everything that makes your comfortable.
Complete the following table
1. In your home, ask help to any members of the family. Make a 3-5 minutes video of properly
cleaning and storing of tools, utensils and equipment. Sent your output in the group chat. Chemical Advantage Disadvantage
2. After doing the said activity, share with me you experienced. Write you’re experienced inside Chlorine 1. 1.
the box. Write your answer on separate sheet. 2. 2.
3. 3.
DEEPEN Iodine 1. 1.
Activity 1: INFORMATION SHEET 2. 2.
3. 3.
Methods of Cleaning and Sanitizing Kitchen Tools and Equipment Quaternary 1. 1.
Ammonium 2. 2.
Compounds 3. 3.
Activity 2: SEQUENCE 5. Another disinfectant is an all- purpose cleaner placed in a spray bottle which is a mixture of
Arrange the following in a chronological order. 3c. Warm water, 1/2 c. white vinegar, and 1 t. soap. Spray the solution on kitchen surfaces,
1. Proper Dishwashing Techniques (1-7) cabinet, sinks, tables and counters.
________ Stack the dishes
6. To absorb odour and to keep the kitchen smelling fresh, put ½ c. baking soda in small bottles
________ Pre-rinse and place around the kitchen
________ Scrape the leftover food 7. Use warm soapy water in washing used chopping boards, bowls and knives
________ Air dry 8. in the absence of a dishwasher, sanitize utensils in a sink using very hot water or quaternary
ammonium chemical sanitizer that is safe for plates, spoons, and forks, glasses and cooking
________ Wash
utensils.
________ Sanitize
9. All utensils should be thoroughly dried before being used again.
________ Rinse
 Sanitizing
2. Proper Order of Washing Dishes (1-4) - This is done using heat and chemicals
- Heat and chemicals are commonly used in sanitizing restaurants
_________Utensils
Methods of used in sanitizing surfaces
_________ Glass
1. Heat
_________ Chinaware
- Hot water is the most common sanitizing agent used in restaurants
_________Flatware
- 117 °F (77°C) is used in sanitizing the third compartment sink.
 DO
- 180 °F (82°C) is used for a high temperature ware washing machine to sanitize cleaned
Activity 1: CLEANING TIME! dishes.
Question: - 165 °F (74°C) is used to sanitize stationary rack.
- Cleaned items must be exposed to heat for at least30 seconds.
2. Chemicals
4. Abrasive cleaners Approved chemical sanitizers
- Used to remove heavy accumulations of dirt that are difficult to remove by detergents a. Chlorine
b. Iodine
Produce in cleaning the kitchen c. Quaternary ammonium
Factors that influence the effectiveness of chemicals sanitizers
1. Sweep the kitchen floor daily
1. Concentration
2. Wipe counter tops and tables with a clean rag - Too little concentration results in slight reduction of harmful microorganisms.
- Too much concentration is toxic
3. Wipe the kitchen floor with damp mop 2. Temperature
4. Mix 1 gallon of warm water, ½ c. white vinegar and 1 t. of soap. Dip the mop in this diluted - Chemical sanitizers work effectively in water between 13°C and 49°C.
vinegar solution before mopping the kitchen floor. It is effective for cleaning and disinfecting. 3. Contact time
- The cleaned item must be in contact with heat or chemical for the recommended length of
time to kill harmful microorganisms.
 Advantages and Disadvantages of Chemical Sanitizers  Non-irritating
1. Chlorine (contact time – 7 seconds)
 Stable to heat
Advantages Disadvantages
 Active over wide pH range
 Generally cheap  Corrosive
Activity 1: YOU KNOW ME WELL
 Effective on risk from a variety of  Irritating to the skin
bacteria
 Deteriorates during storage and
 Not effected by hard water when exposed to light

 Dissipates rapidly

 Loses activity in the presence of

organic matter

2. Iodine (contact time – 30 seconds)

Advantages Disadvantages

 Forms brown color that indicates  Effectiveness decrease with an

strength increase in pH

 Not effected by hard water  Should not be used in water at

77°C or hotter
 Less irritating to the skin than
chlorine  Might discolor equipment and
surfaces
 Activity not lost in the presence
of organic matter

3. Quaternary Ammonium Compounds (contact time – 30 seconds)

Advantages Disadvantages

 Nontoxic  Show destruction of some

microorganisms
 Odorless
 Not compatible with some
 Colorless detergents and hard water

 Noncorrosive