PIÑAN NATIONAL HIGH SCHOOL

Technology and Livelihood Education 8

Name: ___________________________________________________ Grade/Section: __________________Date: ___________
Topic: Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia
At the end of this module, learners should be able to:
 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia
 clean and sanitize kitchen tools and equipment following manufacturer’s instructions
 use cleaning tools, equipment and paraphernalia in accordance to standard operating procedures
maintain to standard operating procedures maintain kitchen tools, equipment, and work areas
CLEANING AND SANITIZING
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances.

The label should indicate if the product can be used on a food-contact surface. The right cleaning agent must also be
selected to make cleaning easy. Cleaning agents are divided into four categories: 
1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples include dish washing detergent and automatic dishwasher
detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners are often
called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot remove. These
cleaners are often used to remove scale in ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult to remove
with detergents.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for
sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed properly before it can be
properly sanitized.

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.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different
factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are:
 Concentration -- The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
 Temperature -- Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF
(49oC).
 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.

Sanitizer Testing 

               Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations. To
accurately test the strength of a sanitizing solution, one must first determine which chemical is being used -- chlorine,
iodine, or quaternary ammonium.

Advantages and Disadvantages of Different Chemical Sanitizers

Assessment:
Multiple Choice:
Directions: Read and answer the questions below. Encircle the letter of the best answer from among the
given choices.
1. It is done using heat, radiation, or chemical, this method are commonly in restaurant.
a. Sanitizing b. washing c. drying d. rinsing
2. What chemicals that are corrosive, irritating to the skin, effectiveness decreases with increasing pH of
solution?
a. chlorine b. acid c. iodine d. quarternary amonium compound
3. Chemicals that forms brown color that indicates strength; not affected by hard water; less irritating to
the skin than is chlorine; and activity not lost rapidly in the presence of organic matter.
a. chlorine b. acid c. iodine d. quarternary amonium compound
4. What is the contact time for Iodine ?
a. 7 seconds b. 10 seconds c. 30 seconds d. 45 seconds
5. What cleaners that are use to remove heavy accumulations of soil that are difficult to remove with
detergents, It also be use to disinfect.
a. solvent cleaners b. abraisive cleaners c. acid cleaners d. detergent
6. What kind of cleaners are often called degreasers.
a. solvent cleaners b. abraisive cleaners c. acid cleaners d. detergent
7. Use to wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it.
a. solvent cleaners b. abraisive cleaners c. acid cleaners d. detergent
8. Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are
often used to remove scale in ware washing machines and steam tables.
a. solvent cleaners b. abraisive cleaners c. acid cleaners d. detergent
9. Sanitizing method that are uses chlorine, iodine, and quaternary ammonium.
a. heat b. chemicals c. cooking d. detergent
10. It is the process of removing food and other types of soil from a surface,
a. sanitizing b. washing c. drying d. cleaning

Complete the following table :

Advantages and Disadvantages of Different Chemical Sanitizers
Chemical Advantage Disadvantage

1.
Chlorine 1.
2.

1. 1.
Iodine
2. 2.

1.
Quaternary
1.
Ammonium Compouds
2.

‘PERFORM ME’
Perform the three steps needed to effectively clean and sanitize utensils in your kitchen:
Washing, sanitizing and drying

Take video or pictures of your performance and send it to our chat group.( 10 pts.)
 TLE- 8 (COOKERY) week 3
Answer key:
Multiple choice
1. b 6. a
2. a 7. d
3. d 8. d
4. c 9. b
5. b 10. d
Advantages and Disadvantages of Different Chemical Sanitizers
Complete the following table
Chemical Advantage Disadvantage
1. Corrosive, irritating to the skin,
1.Effective on a wide variety of bacteria;
effectiveness decreases with increasing
Chlorine highly effective; not affected by hard;
pH of solution2. loses activity in the
water; generally inexpensive
presence of organic matter
1.Forms brown color that indicates
1. Effectiveness decreases greatly with
strength
an increase in pH.
Iodine
2. not affected by hard water
2. Should not be used in water that is at
120óF or hotter
3. less irritating to the skin than chlorine
Quaternary 1.nontoxic,odorless 1. Slow destruction of some
Ammonium microorganisms, not compatible with
Compounds 2. colorless, noncorrosive, nonirritating some detergents and hard water

TLE- 8 (COOKERY)
Answer key:
Multiple choice
1. b 6. a
2. a 7. d
3. d 8. d
4. c 9. b
5. b 10. d
Advantages and Disadvantages of Different Chemical Sanitizers
Complete the following table
Chemical Advantage Disadvantage
1. Corrosive, irritating to the skin,
1.Effective on a wide variety of bacteria;
effectiveness decreases with increasing
Chlorine highly effective; not affected by hard;
pH of solution2. loses activity in the
water; generally inexpensive
presence of organic matter
1.Forms brown color that indicates
1. Effectiveness decreases greatly with
strength
an increase in pH.
Iodine
2. not affected by hard water
2. Should not be used in water that is at
120óF or hotter
3. less irritating to the skin than chlorine
Quaternary 1.nontoxic,odorless 1. Slow destruction of some
Ammonium microorganisms, not compatible with
Compounds 2. colorless, noncorrosive, nonirritating some detergents and hard water