COOKERY 1

• City of Good Character
• DISCIPLINE • GOOD TASTE • EXCELLENCE
• Writer: Evelyn Basco, Febbie Elaine S. Mindoro
• Cover Illustrator: Christopher E. Mercado
• Department of Education, National Capital Region, SCHOOLS DIVISION OFFICE, MARIKINA CITY
• TLE – Home Economics, Cookery NC II, First Quarter - Module 1, Cleaning, Sanitizing, and Storing Kitchen Tools and Equipment
• This module was designed and written with you in mind. It is here to help you develop knowledge, skills, and attitudes in the performance of Cookery tasks.
• The module is divided into three lessons: Lesson 1 – Types of Chemicals Used in Cleaning and Sanitizing Kitchen Tools and Equipment, Lesson 2 – Methods of Cleaning and Sanitizing Kitchen Tools and Equipment, Lesson 3 – Clean and Sanitize Kitchen Premises
• After going through this module, you are expected to: 1. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment, 2. discuss the advantages and disadvantages of different chemical sanitizers, 3. prepare cleaning agents in accordance with manufacturer's instructions, and 4. observe safety measures in using chemical agents.
• Scrambled letters related to cleaning and maintaining kitchen premises

  • SANITIZE
  • CLEANING
  • KITCHEN
  • CHEMICAL
  • DETERGENT
• Cleaning


  The process of removing dirt such as food soil that can be seen by the naked eye and can be removed using a cleaning agent
• Sanitizing


  The process of removing microorganisms that stay on, despite cleaning by heat, radiation, and chemicals
• Disinfecting


  The removal of microorganisms like the process of sanitizing but solutions used in disinfecting are stronger than those used in sanitizing
• Cleaning materials


  • Dishwashing liquid - used primarily for removing food from used dishes and tableware
  • Other examples
• Cleanliness is very vital in every kitchen where food is cared for, prepared, cooked, and served. To avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of foods as well as its premises should be cleaned, sanitized, and store properly after each use.
• Cleaning Compounds

  • Detergents
  • Solvent cleaners
  • Acid cleaners
  • Abrasive cleaners
• Methods of Sanitizing Using Heat


  • Hot air
  • Hot water
  • Steam
• Methods of Sanitizing Using Chemicals

  • Chlorine
  • Iodine
  • Quaternary Ammonium
• Following these two sanitizing methods is a must if you want to avoid suffering from any illnesses caused by poor food handling.
• Disinfecting literally means "removing infection" or the removal of microorganisms like the process of sanitizing but solutions used in disinfecting are stronger than those used in sanitizing.
• Advantages and Disadvantages of Different Chemical Sanitizers

  • Chlorine
  • Iodine
  • Quaternary Ammonium Compounds
• To keep the food from spoilage and cross-contamination we should know how to clean and sanitized those kitchen tools and equipment to prevent the harmful bacteria and viruses from spreading.
• ean and sanitized those kitchen tools and equipment to prevent the harmful bacteria and viruses from spreading. We must also know the importance of the different methods used in cleaning, sanitizing, and disinfecting kitchen tools, and equipment before and after each use.
• 5 simple kitchen tasks that apply cleaning and sanitizing

  1.

  2.

  3.

  4.

  5. 5.
• Why is it important to clean and sanitize kitchen tools and equipment?

  To prevent the spread of harmful bacteria and viruses
• Why do we need to check the concentration of chemical agents when sanitizing tools and equipment?


  To ensure the chemicals are effective at killing microorganisms
• If asked to sanitize dishes at home, would you prefer to use heat or chemical method?

  Defend your answer
• If your classmate is accidentally exposed to poisonous fume during general cleaning in the Food Laboratory, what will you do?
• If somebody accidentally pushes you and spills harmful chemical on your clothes, how would you react?
• Clean all the tools and kitchen utensils used in the preparation of food of your family for lunch. In two or three paragraphs, write what you will do to accomplish the task successfully with pictures indicated.
• Using the internet, search for advantage and disadvantage of chemical agent you are using in your own kitchen area. Do some research on how you well effectively use it to prevent bacteria and viruses from spreading.
• Visit and observe the following places at your home. Complete the table by listing down the chemical agents used in cleaning, sanitizing, and disinfecting. a. Kitchen b. Comfort Room c. Laundry Room
• Cut pictures from magazines or newspapers different sample of cleaning agent that can be used for cleaning, sanitizing, and disinfecting kitchen tools and equipment. Write the correct procedures how to use those sample cleaning agents.