G r a de 8

TL E -
Cookery
 What do you think the woman is
about to do?
 What are the equipment she uses?
 What does the qoute mean?
 Group A will be on this side and
Group B on the other side. pick a
paper in the box and let them the
word by giving them a clue, an act
maybe but not a word.
CLEANLINESS
and
SANITIZING
Objective:
Select various types of
chemicals for cleaning and
sanitizing kitchen tools and
equipment
Compare the
difference between
cleanliness and
sanitizing
Appreciate the
importance of
cleanliness and
sanitizing
• Why do we need to maintain the
cleanliness and sanitized our
kitchen area?
• How important to know the proper
way of cleanliness and sanitation?
 Bacteria

Bacteria are the type of biological cell

and are among the first life forms to
appear on Earth, and are present in most
of its habitats
 CLEANING is the process of
removing food and other types
of soil from a surface, such as a
dish, glass, or cutting board.

Sanitizing is designed to reduce

the number of microorganisms to a
safe level.
It is done using heat radiation, or
chemicals
Cleaning agents are divided into four categories

 Detergents
 Solvent cleaners
 Acids cleaners
 Abrasives cleaners
 ent s
n g a g
a ni
Cle

Detergents

Detergents are the most common

type of cleaning agent and are
used in home and commercial
kitchens. They work by breaking
up dirt or soil, making it easy to
wash it away.
 gent s
ing a
Clean

SOLVENT CLEANERS

commonly referred to as
DEGREASERS used on surfaces
where grease has burned on.
 agents
ni n g
Clea

ACID CLEANERS
Use on mineral deposits and
other soils alkaline cleaners
cannot
used remove, these
periodically oncleaners
are oftendeposits
mineral used to remove scale
and other
in washing machines and
soils that detergents cannotsteam
tables
remove.
 ge nt s
Clea n i ng a

Abrasive cleaners

are designed to remove

relatively heavy amounts of soil
often found in small areas
Sanitizing

is designed to reduce the number of

microorganisms to a safe level.

Unclean surfaces will reduce the

effectiveness of sanitizing.
Heat

Steam-

Hot water

it is being used in the third

compartment, it must be 77 Celsius.
 o n d u c ti on
r k u s i n g c e n t
r   w o u ip m
Hot ai r fa c e o f t h e e q
t   th e s u a r ds t h e
to hea g t he   h e at  t o w
a b s or b i n
and
center.
Chlorine
Chemical sanitizers should be mixed
with water to the correct concentration.

Not enough sanitizer

-may make the solution weak and useless

Too many sanitizer

-may make the solution too strong and
unsafe.
 
Group yourself into two

Group 1 will make a slogan

that represent the importance
of maintaining the cleanliness
inside the kitchen.
Group 2 will make an
advertisement of how
important to maintain the
cleanliness and sanitize around
the kitchen.
Kahoot
 i ng :
fo l low
er the
Answ
True or False?
 
­______1.Surfaces must be sanitized before they
are cleaned.
______2.Cleaning reduces the number of
pathogens on a surface to safe levels.
______3 Utensils cleaned and sanitized in a
three-compartment sink should be dried with a
clean towel.
 m e nt:
As si g n

List down the steps needed to

effectively clean and sanitize utensils
in your kitchen: washing, sanitizing,
and drying.
Thank you for
listening!!!!!