Cok Cblm-Clean and Maintain Kitchen Premises

COMPETENCY - BASED LEARNING MATERIAL
Sector
TOURISM
Qualification Title
COOKERY NC II
Unit of Competency
CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title
CLEANING AND MAINTAINING KITCHEN
PREMISES
SOS CHILDREN’S VILLAGE CALBYOG INC.
Hermann Gmiener Technical Vocational
Training Center
Barangay Dagum, Calbayog City
HOW TO USE THIS COMPETENCY BASED

LEARNING MATERIAL
Welcome!
The unit of competency Clean and Maintain Kitchen Premises contains

the knowledge, skills and attitudes required for COOKERY NC II.
In this module, you are required to go through a series of learning activities in

order to complete each learning outcome. In each learning outcome are Infor-
mation Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform
the activities on your own. If you have questions, do not hesitate to ask for as -
sistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in each sec-
tion.
 Read information sheets and complete self-checks. Suggested references
are included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart.
A Certificate of Achievement will be awarded to you after passing the evalua-

tion. You must pass the Institutional Competency Evaluation for this compe-
tency before moving to another competency.
CBLM Date Developed: Document No.

COOKERY NC II APRIL 2024 Issued by:
Date Revised: SOS Calbayog
Clean And Maintain N/A Page 2 of 25
Developed by:
Kitchen Premises
NOVELYN N. ROSACAY Revision # 00
COMPETENCY - BASED LEARNING MATERIAL
COOKERY NC II
316 Hours
Basic Competencies
NO. UNIT OF COMPETENCY MODULE TITLE CODE
1 Participate in workplace Participating in workplace 400311210
communication communication
2 Work in a team environment Working in a team environment 400311211
3 Solve/address general Solving/addressing general 400311212
workplace problems workplace problems
4 Develop career and life Developing career and life 400311213
decisions decisions
5 Contribute to workplace Contributing to workplace 400311214
innovation innovation
6 Present relevant information Presenting relevant information 400311215
7 Practice occupational safety Practicing occupational safety and 400311216
and health policies and health policies and procedures
procedures
8 Exercise efficient and effective Exercising efficient and effective 400311217
sustainable practices in the sustainable practices in the
workplace workplace
9 Practice entrepreneurial skills Practicing entrepreneurial skills 400311218
in the workplace in the workplace
Common Competencies
10 Develop and Update Industry Developing and Updating Industry TRS311201
Knowledge Knowledge
11 Observe Workplace Hygiene Observing Workplace Hygiene TRS311202
Procedures Procedures
12 Perform Computer Operations Performing Computer Operations TRS311203
13 Perform Workplace and Safety Performing Workplace and Safety TRS311204
Practices Practices
14 Provide Effective Customer Providing Effective Customer TRS311205
Service Service

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Kitchen Premises
Core Competencies
15 Clean and Maintain Kitchen Cleaning and Maintaining Kitchen TRS512328
Premises Premises
16 Prepare Stocks, Sauces and Preparing Stocks, Sauces and
TRS512331
Soups Soups
17 Prepare Appetizers Preparing Appetizers TRS512381
18 Prepare Salads and Dressings Preparing Salads and Dressings TRS512382
19 Prepare Sandwiches Preparing Sandwiches TRS512330
20 Prepare Meat Dishes Preparing Meat Dishes TRS512383
21 Prepare Vegetables Dishes Preparing Vegetables Dishes TRS512384
22 Prepare Egg Dishes Preparing Egg Dishes TRS512385
23 Prepare Starch Dishes Preparing Starch Dishes TRS512386
24 Prepare Poultry and Game Preparing Poultry and Game TRS512333
Dishes Dishes
25 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
26 Prepare Desserts Preparing Desserts TRS512335
27 Package Prepared Food Packaging Prepared Food TRS512340

Developed by:
Kitchen Premises
MODULE CONTENT
Qualification : COOKERY NC II
Unit of Competency : CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title : Cleaning And Maintaining Kitchen Premises
Introduction:
This unit deals with the skills and knowledge involve in cleaning, sanitizing and
maintaining kitchens, equipment and utensils for food preparation and storage
in commercial/institutional kitchens
Nominal Duration: 3 hours

Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Clean, Sanitize And Store Equipment
LO2 Clean And Sanitize Premises
LO3 Dispose Of Waste
ASSESSMENT CRITERIA:
 Chemicals and clean potable water are selected and used for
cleaning and/or sanitizing kitchen equipment utensils, and
working surfaces
 Equipment and/or utensils are cleaned and/or sanitized safely
using clean/potable water and according to manufacturer’s
instructions
 Clean equipment and utensils are stored or stacked safely in the
designated place
 Cleaning equipment and supplies are used safely in accordance
with manufacturer’s instructions
 Cleaning equipment are assembled and disassembled safely
 Cleaning equipment are stored safely in the designated position
and area
 Cleaning schedules are followed based on enterprise procedures
 Chemicals and equipment for cleaning and/or sanitizing are used
safely
 Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
 First aid procedures are followed if an accident happens
LEARNING OUTCOME # 1

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Kitchen Premises
CLEAN, SANITIZE AND STORE EQUIPMENT
Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to:
 Recognize kitchen tools and equipment to be cleaned and sanitized;
 Identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment;
 Prepare cleaning agents in accordance with the manufacture’s
instruction/procedure;
 Clean and sanitize kitchen tools and equipment; and
Cleaning and sanitizing kitchen tools and equipment must be part of the
standard operating procedures that make up your food safety program.
Improper cleaning and sanitizing kitchen surfaces allow harmful
microorganisms to be transferred from one food to another.
Cleaning means removing visible oil and stains.

Sanitizing means killing disease causing bacteria.
Some points to consider in relation to the use of equipment in general:

 Food Equipment can be dangerous.
 Cleaning is part of the operating procedure.
 Conserve energy.
 Your hands are your best tools
COOKING MATERIALS
Aluminum is mostly used in the kitchen and the most popular because it is
lightweight, attractive. and less expensive; It requires care to keep it shiny and
clean; It also gives even heat distribution no matter what heat temperature you
have. It is available in sheet or cast aluminum. Since it is a soft metal, the
lighter gauges will dent and scratch easily, making the utensil unusable.
Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots
and other vegetables. While acid vegetable like tomato will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but
it is more expensive. It is easier to clean and shine and will not wear out easily.
Choose those with copper, aluminum or laminated steel bottoms to spread heat
and keep the pot from getting heat dark spots. Stainless steel utensils maybe
bought in many gauges, from light to heavy.
Glass is used for salad making and dessert but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life.
How to Take Care of Glass?

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Kitchen Premises
 To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning.
 Use baking soda to remove grease crust and boiled vinegar as final rinse.
 Use a nylon scrub.
Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil with no
salt or shortening can be rubbed inside and out and dried. Wash with soap (not
detergent) before using.
Double boiler is used when temperature must be kept below boiling, such as
for egg sauces, puddings; it is used to keep food warm without overcooking.
Teflon is a special coating applied inside aluminum or steel pots and pans. It
prevents food from sticking to the pan.
It is easier to wash and clean, but be careful not to scratch the Teflon coating
with sharp instrument such as knife or fork. Use a wooden or a plastic spatula
to turn or mix food inside.
COOKING EQUIPMENT
Types of Cook Tops
Open burners. These tops are the Flattop or hot top. Burners covered with
fastest to heat and can be turned off steel plate. Top will support moderately
after use. heavy weights.

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Kitchen Premises
Induction cooktops. A fairly new type of
range top. This does not become hot itself.
Heavy-duty flattop It works by magnetically agitating the Slide
Burners covered with heavy cast steel. 3molecules in steel or iron cookware so
The top will support many heavy pots. that cookware becomes hot. Only iron or
steel pots can be used for this type.
Types of Ovens
Conventional oven Convection oven
Grills. Used for the same cooking

operations as broilers except the heat Broilers and Salamanders. Also called
source is below the grid that holds the overhead broilers. It generates heat from
food rather than above it. above. Salamanders are small broilers

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Kitchen Premises
used primarily for browning or glazing tops
of some items.
Griddles. These are flat, smooth, heated

surfaces on which food is cooked Deep-fryers. Its only use is to cook foods
directly. in hot fat.
Steam tables- are standard holding

equipment for serving lines. Standard- Steam Cookers. Ideal for cooking
size counter pans or hotel pans are used vegetables and many other foods rapidly
as inserts to hold the foods. with minimum loss of nutrients and flavor.
Caution is important with all steam
equipment because of the danger of severe
burns.
PROCESSING EQUIPMENT

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Mixers
o Paddle - flat blade used for general
mixing.
o Wire whip - used for such tasks as
Bench scraper or dough knife - broad,
beating cream and eggs and making
stiff piece of metal with a wooden handle
mayonnaise.
on one edge. Used to cut pieces of dough
o Dough arm/hook - used for mixing
and to scrape workbenches.
and kneading yeast doughs.
Wire Whip - loops of stainless steel wire

fastened to a handle.
 Heavy whips are straight, stiff and
heavy used for general mixing, stirring
and beating especially for liquids.
 Balloon whips have many flexible
wires used for whipping eggs, cream and
hollandaise, and for mixing thinner
Food Mill
liquids.
MEASURING DEVICES
Measuring cups – can be
Scales - most used for both liquid and
ingredients are dry measures.
measured by weight so Measuring spoons -
accurate scales are used for measuring very
very important. small volumes: 1
tablespoon, 1 teaspoon,
½ teaspoon, and ¼ teaspoon. They are
most often used for spices and seasonings
Liquid Measuring

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Scoops –come in standard sizes and have a Cup
lever for mechanical release. Used for
portioning of soft solid foods
Instant-read thermometer- gives readings Meat thermometer- indicates internal

within a few seconds of being inserted in a temperature of meats. It is inserted before
food product. It must not be left in meats cooking and left in the product during
during roasting or they will be damaged. cooking.
KNIVES
French Knife or Chef’s Knife – most

frequently used in the kitchen for general Utility knife or salad knife - narrow, pointed
purpose chopping, slicing, dicing. Larger knife. Used mostly for pantry work, cutting and
knives are for heavy cutting and chopping. preparing lettuce and fruits. Useful also for
Smaller blades are for more delicate work. carving roast chicken and duck.
Paring knife- small pointed blade used for Boning knife- thin, pointed blade used for
trimming and paring vegetables and fruits. boning raw meats and poultry.
Butcher knife- heavy, broad, slightly curved

Slicer - long, slender, flexible blade used for blade. Used for cutting, sectioning and
carving and slicing cooked meats. trimming raw meats in the butcher shop.

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Kitchen Premises
Scimitar or steak knife – curved, pointed
blade used for accurate cutting of steaks. Cleaver-very heavy, broad blade. Used for
cutting through bones.
Oyster knife - short, rigid, blunt knife for Clam knife - short, rigid, broad bladed knife
opening oysters. with a slight edge for opening clams.
Steel- not a knife but an essential part of the

Vegetable peeler - short tool with a slotted,
knife kit for truing and maintaining knife
swiveling blade for peeling fruits and
edges.
vegetables.

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Kitchen Premises
POTS, PANS AND CONTAINERS
Saucepot –round pot of medium depth.
Similar to a stockpot but shallower for easier
mixing and stirring.
Saucepan- similar to a small, shallow, light
saucepot, but with one long handle instead of
two loop handles. Used for general range-top
cooking.
Stockpot – a large, deep straight sided pot

for preparing stocks and simmering large
quantities of liquids.
Saute pan, straight-sided – similar to a

Brazier- round, shallow, broad, heavy-duty shallow, straight-sided saucepan, but heavier.
pot with straight sides. Used for browning, Used for browning, sautéing and frying.
braising, and stewing meats.
Cast-iron skillet –very heavy, thick bottomed
fry pan. Used for pan frying when very steady,
even heat is desired.
Saute pan, slope-sided – called fry pan.

Generally used for general sautéing and
frying of meats, fish, vegetables and eggs.
Sheet pan or bun pan – shallow rectangular

Double boiler – lower section, similar to a pan for baking cakes, rolls, cookies and for
stockpot, holds boiling water. Upper section baking or broiling certain meats and fish.
holds foods that must be cooked at low

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temperatures and cannot be cooked over
direct heat.
Roasting pan- Large rectangular pan, deeper
and heavier than bake pan. Used for roasting
meat and poultry.
Mixing Bowls
Hotel pan or counter pan – also called

steam table pan or service pan. Rectangular Bain–marie - tall cylindrical stainless-steel
pans usually made of stainless steel. containers. Used for storage and for holding
Designed to hold foods in service counters. foods in a bain-marie (water bath).
Also used for baking and steaming, and
foods can then be served from same pan.
HAND TOOLS AND SMALL EQUIPMENT
Ball Cutter, melon ball scoop or
parisienne knife – used for cutting fruits Cook’s Fork - heavy, two-pronged fork with a
and vegetables into small balls. long handle. Used for lifting and turning meats
and other items.
Strainer - round-bottomed, cup shaped

Straight spatula or palette knife - long, strainer made of screen type mesh or
flexible blade with a rounded end. Used perforated metal. Used for straining pasta and
mostly for spreading icing on cakes and for vegetables.
mixing and bowl scraping.

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Kitchen Premises
Zester - small hand tool used for removing
the colored part of citrus peels in thin Pastry bag and tubes – cone-shaped cloth or
strips. plastic bag with open end that can be fitted
with metal tubes or tips of various shapes and
sizes. Used for shaping and decorating with
items such as cake icing, whipped cream,
duchesse potatoes and soft dough.
Pastry brush - used to items with egg

wash, glaze.
Can opener - heavy-duty can openers are

mounted on the edge of the workbench.
Pastry wheel or wheel knife - round, Pie Server – a wedge shaped offset spatula for
rotating blade on a handle. Used for cutting lifting pie wedges from pan.
rolled-out doughs and pastry and baked
pizza.
Rubber spatula or scraper - broad, flexible

rubber or plastic tip on long handle. Used to Spoons: solid, slotted and perforated - large
scrape bowls and pans and for folding in egg stainless-steel spoons that hold about 90mL
foams or whipped cream. for stirring, mixing and serving. Slotted and
perforated spoons are used when liquid must
be drained from solids.

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Kitchen Premises
Tongs - spring type or scissors type tools used
to pick up and handle foods.
Whire Whisk - used for mixing, beating,
and incorporating ingredients together.
Colander - large perforated bowl made of

stainless steel or aluminum. Used to drain Fine china cap or chinois – china cap with
washed or cooked vegetables, salad greens, very fine mesh. Used when great clarity or
pasta and other foods. smoothness is required in a liquid.
Sieve - screen type mesh supported in a

round metal frame. Used for sifting flour
and other dry ingredients. Grater - used for shredding and grating
vegetables, cheese, citrus rinds and other foods
EQUIPMENT
Refrigerators/freezers are necessary in Oven is a chamber or compartment used for
preventing bacterial infections from foods. cooking, baking, heating, or drying.
Refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a
control to maintain the proper inside
temperature for food storage.

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Kitchen Premises
Microwave ovens are used for cooking or Blenders are used to chop,
heating food. blend, mix, whip, puree, grate,
and liquify all kinds of food.
A blender is a very useful
appliance. They vary in the
amount of power (voltage/wattage).

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Developed by:
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COMPETENCY - BASED LEARNING MATERIAL

HOW TO USE THIS COMPETENCY BASED

The unit of competency Clean and Maintain Kitchen Premises contains

In this module, you are required to go through a series of learning activities in

A Certificate of Achievement will be awarded to you after passing the evalua-

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

Nominal Duration: 3 hours

CBLM Date Developed: Document No.

Cleaning means removing visible oil and stains.

Some points to consider in relation to the use of equipment in general:

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

Conventional oven Convection oven

Grills. Used for the same cooking

CBLM Date Developed: Document No.

Griddles. These are flat, smooth, heated

Steam tables- are standard holding

CBLM Date Developed: Document No.

Wire Whip - loops of stainless steel wire

CBLM Date Developed: Document No.

Instant-read thermometer- gives readings Meat thermometer- indicates internal

French Knife or Chef’s Knife – most

Butcher knife- heavy, broad, slightly curved

CBLM Date Developed: Document No.

Steel- not a knife but an essential part of the

CBLM Date Developed: Document No.

Stockpot – a large, deep straight sided pot

Saute pan, straight-sided – similar to a

Saute pan, slope-sided – called fry pan.

Sheet pan or bun pan – shallow rectangular

CBLM Date Developed: Document No.

Hotel pan or counter pan – also called

Strainer - round-bottomed, cup shaped

CBLM Date Developed: Document No.

Pastry brush - used to items with egg

Can opener - heavy-duty can openers are

Rubber spatula or scraper - broad, flexible

CBLM Date Developed: Document No.

Colander - large perforated bowl made of

Sieve - screen type mesh supported in a

CBLM Date Developed: Document No.

CBLM Date Developed: Document No.

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