Grade 8

TLE-
Cookery
 Cl e
is an
no line
Go t nex ss
dli
ne t to
ss
Go I t !
is
d li
ne
ss
!
(TRUE OR FALSE)
Instruction: The students will answer the following
statement True or False. What they have to do is ;
 You will write down your answers in the chat box .
 You will be commenting an emoji face that indicates
the statement. Comment happy face if the statement
is True and a sad face if it a False.
 You will only be given 10 seconds each
item/statement.

3
True or false: write your answer in
the chat box
Surfaces must
be sanitized False
before they are
cleaned.

4
 True or false: write your answer in
the chat box
✗Cleaning reduces the
number of pathogens
on a surface to safe ✗False
levels.

5
5
 True or false: write your answer in
the chat box
✗Utensils cleaned and
sanitized in a three-
compartment sink should ✗False
be dried with a clean
bowl.
6
 True or false: write your answer in
the chat box
✗ Soaking items for 30
seconds in water at least
171F is an acceptable ✗ True
way to sanitize items

7
• Why do we need to maintain the
cleanliness and sanitized our kitchen
area?
• How important to know the proper
way of cleanliness and sanitation?

8
CLEANLINESS
and
SANITIZING

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objectives:
At the end of the lesson, you will be able to:
1. Select various types of chemicals for cleaning
and sanitizing kitchen tools, and equipment.
2. Appreciate the importance of cleanliness and
sanitizing;
3. Compare the difference between cleanliness
and sanitizing.

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 Bacteria

Bacteria are microscopic living

organisms, usually one-celled, that
can be found everywhere.

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✗ What is cleaning?
✗ CLEANING is the process of removing
food and other types of soil from a surface,
such as a dish, glass,or cuttingboard.
✗ Cleaning is done with cleaning agents.

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Cleaning agents are divided into
four categories
 Detergents
 Solvent cleaners
 Acids cleaners
 Abrasives cleaners

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 e nt s
g a g
ani n Detergents
Cle

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.

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 a g e nt s
l e an ing
C
SOLVENT CLEANERS
used
periodically
on surfaces
where grease
has burned
on.

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 a gen ts
l eani ng
C
ACID CLEANERS

used periodically on mineral

deposits and other soils that
detergents cannot remove.

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 ag ents
ng
Cleani Abrasive cleaners

Are mechanical
cleaners. They
physically scratch
off dirt, stains, and
tarnish via friction
as you rub a
surface.

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Sanitizing
is designed to reduce the number of
microorganisms to a safe level.

Unclean surfaces will reduce the effectiveness of

sanitizing.

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Methods of sanitizing:

✗1. Heat Steam

✗2. Chemical Hot water
Hot air
Chlorine
Iodine
Quaternary ammonium
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Heat

Steam-

Hot water

it is being used in the third compartment, it must be 77

Celsius.
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Hot air  work
using conduction
to heat the
surface of the
equipment and
absorbing
the heat towards
the center.
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22
Approved chemicals are:
• Chlorine
• Iodine
• Quaternary ammonium

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 i ne
lor
Ch

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25
26
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. 

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Instruction:

Choose only one of the activity

below that suits your preferences
you will only have 15 minutes to do
the tasks and you will send your
output via Google classroom

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1. Make a slogan that represent the
importance of maintaining the
cleanliness inside the kitchen.
2. Poster making that represent the
proper cleaning and sanitizing.
Rubrics:

30
1 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.
1 True or false
______4. Effective cleaning must occur after
sanitizing.
______5. Good sanitation starts with every
individual.
 Discuss the importance
of cleanliness and
2 sanitation in our
kitchen tools and
equipment.
 Assignment:
Perform the three steps needed to
effectively clean and sanitize utensils in
your kitchen: washing, sanitizing, and
drying.
Take a video of your performance and send
it to our Group chat.

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 Thank
you for
listening!
!!
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