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Cookery NC Ii List of Competencies: No. Unit of Competency Module Title Code TRS512328

This document provides information on the competencies required for the Cookery NC II qualification in the Philippines. It lists 13 units of competency related to cooking tasks like preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game dishes, seafood dishes, desserts, and packaging food. It also provides details on the first competency of "Cleaning and Maintaining Kitchen Premises" which involves learning outcomes like cleaning, sanitizing, and storing equipment as well as cleaning and sanitizing premises and disposing of waste properly.

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Kandi Zuen
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Download as PDF, TXT or read online on Scribd
200 views

Cookery NC Ii List of Competencies: No. Unit of Competency Module Title Code TRS512328

This document provides information on the competencies required for the Cookery NC II qualification in the Philippines. It lists 13 units of competency related to cooking tasks like preparing stocks, sauces, soups, appetizers, salads, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game dishes, seafood dishes, desserts, and packaging food. It also provides details on the first competency of "Cleaning and Maintaining Kitchen Premises" which involves learning outcomes like cleaning, sanitizing, and storing equipment as well as cleaning and sanitizing premises and disposing of waste properly.

Uploaded by

Kandi Zuen
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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COOKERY NC II

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Cleaning and TRS512328
Kitchen Premises Maintaining Kitchen
Premises
2 Prepare Stocks, Preparing Stocks, TRS512331
Sauces and Soups Sauces and Soups
3 Prepare Appetizers Preparing Appetizers TRS512329
4 Prepare Salads and Preparing Salads and TRS512329
Dressings Dressings
5 Prepare Sandwiches Preparing Sandwiches TRS512330
6. Prepare Meat Dishes Preparing Meat Dishes TRS512338
7. Prepare Vegetables Preparing Vegetables TRS512332
Dishes Dishes
8. Prepare Egg Dishes Preparing Egg Dishes TRS512332
9. Prepare Starch Dishes Preparing Starch Dishes TRS512332
10. Prepare Poultry and Preparing Poultry and TRS512333
Game Dishes Game Dishes
11. Prepare Seafood Dishes Preparing Seafood TRS512334
Dishes
12. Prepare Desserts Preparing Desserts TRS512335
13. Package Prepared Food Packaging Prepared Food TRS512340
COMPETENCY SUMMARY

Qualification Title : Cookery NC II

Unit of Competency : Clean and Maintain Kitchen Premises

Module Title : Cleaning and Maintaining Kitchen Premises

Introduction

This module deals with the skills and knowledge on cleaning and
maintaining kitchens, food preparation and storage areas in
commercial cookery or catering operations.

Learning Outcomes:

Upon completion of this module, you MUST be able to:

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

ASSESSMENT CRITERIA

1. Chemicals are selected and used for cleaning and/or


sanitizing kitchen equipment and utensils.
2. Equipment and/or utensils are cleaned and/or sanitized
safely and according to manufacturer’s instructions.
3. Clean equipment and utensils are stored or stacked safely
and in the designated place.
4. Cleaning equipment are used safely in accordance with
manufacturer’s instructions.
5. Cleaning equipment are assembled and disassembled safely.
6. Cleaning equipments are stored safely in the designated
position and area.
LEARNING OUTCOME #1

CLEAN AND MAINTAIN KITCHEN PREMISES


CONTENTS:
 Food preparation and presentation areas hygienically and in
accordance with food safety and occupational health and
safety regulations
 Cleaned various types of surfaces, large and small
equipment/utensils commonly found in a commercial
kitchen
 Various types of chemicals and equipment for cleaning and
sanitizing and their uses
 Environmental-friendly products and practices in relation to
kitchen cleaning
 Sanitizing and disinfecting procedures and techniques
 Using and storing cleaning materials and chemicals

ASSESSMENT CRITERIA:

1. Chemicals are selected and used for cleaning and/or sanitizing


kitchen equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely
and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely and
in the designated place
4. Cleaning equipment are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position
and area
Information Sheet
“Clean, Sanitize and Store equipment.”
Learning Objectives:

After reading this information sheet, the student must be able to:
1) To know to clean, sanitize and store equipment.
2) The proper storage of equipment.
3) The importance of storing equipment in its proper storage.

Instructions
1. Put on the cleaning gloves. Scrape off any excess debris from the
appliances or equipment with a scrubber sponge or scraper into
the garbage disposal or trash can. Scrub everything with hot
water and antibacterial soap---if you have some, if not, then
regular dish soap---with a durable sponge. If the equipment is
wood, let it air dry.

2. Remove stains from the equipment if necessary. For wood and


plastic, soak it in water then sprinkle kosher salt onto the stain,
letting it sit for about 24 hours. Rinse it with clean water,
scrubbing it firmly with a sponge. Rinse again with clean water.
For metal equipment, make a paste with equal parts salt and
water, and scrub the stain on the metal. Rinse with clean water.

3. Sanitize your kitchen equipment. Use a large bucket or sink,


and create a mixture of 1 tbsp. bleach to 1 gallon of warm, not
hot, water. Soak the equipment in this mixture for a couple of
minutes, fitting as much as you can into the bucket or sink at a
time. You can do this with metal, plastic or wooden equipment.
Rinse with clean water afterwards, and dry with a clean towel or
let air dry.

4. Store your equipment. After everything is dry, store in the proper


place in your kitchen. Cutting boards should be stored vertically
to avoid moisture collection, and metal equipment can be
stacked on one another after dry, as can plastic equipment such
as storage dishes and bowls. Make sure the areas where you are
storing the equipment are clean, dry and not overcrowded.
THREE-WELL SINK

Every food service operation will have a three-well sink. If your facility
does not have an automatic dishwasher, the three-well sink will be
used not only for cleaning pots and pans but also for cleaning and
sanitizing cups, plates, silverware, trays, and so on. The three-well
sink consists of three compartments, each serving a specific purpose
in the pot and pan or ware washing process.

SETTING-UP A THREE-WELL SINK

Procedure

1. SCRAPE: Remove all food particles from the pot or pan by scraping
them into a garbage disposal or garbage can.

2. RINSE: Rinse any loose food particles from the pot or pan.

3. WASH: In the first well of the sink, water should be warm, with an
appropriate amount of detergent added. (Follow directions on the
detergent container for the proper amount.) Pots and pans are washed
or scoured using a dishcloth or brush. Change the wash water
periodically, as it accumulates grease and food particles.

4. RINSE: The second (middle) well of the sink is filled with clean
water. The rinse water should be changed often (when it starts looking
like the first well of detergent water). Pots and pans are rinsed in this
well by dipping them into the water.

5. SANITIZE: In the third well of the sink, hot water (170˚ F or hotter)
or a chemical sanitizer added to clean water is used to sanitize pots
and pans. If you use hot water above 170˚F to sanitize, be sure to
check the temperature frequently to ensure that it remains above
170˚F. If you use a chemical sanitizer, follow the directions on the
sanitizer container to ensure that the proper amount has been added
to the water. Most food service operations prefer a chemical sanitizer
mixture with cooler water 75˚F–120˚F), which is a more comfortable
temperature for workers’ hands, dipping and retrieving pots and pans.
Remember to test the concentration of the chemical sanitizer with a
paper test strip.

6. DRY: Cleaned and sanitized pots and pans should be allowed to air-
dry on cleaned and sanitized drying racks. Drying racks usually
consist of coated metal wire shelves (similar to food storage shelves).
They usually rest on wheels, so the racks can be moved from the
three-well sink area to the pot and pan storage area.
“THREE WELL SINK”

CLEANING AND SANITIZING EQUIPMENT


AND SURFACES

Procedure

1. CLEANING SOLUTION: Mix warm water and cleaning solution or


detergent in a bucket. Follow directions on the cleaning solution or
detergent container for correct proportions.

2. RINSE SOLUTION: Fill another clean bucket or container with fresh


warm water.

3. SANITIZING SOLUTION: Fill a third clean bucket or container with


fresh warm water and sanitizing agent. Follow directions on the
sanitizing agent container for correct proportions. Be sure to use a
paper test strip designed for testing the sanitizing solution to
determine parts per million (ppm) of sanitizing agent to water. Chlorine
should be 50–100 ppm, iodine should be 12.5–25 ppm, and quats
should be 200 ppm.

4. CLOTH: A separate clean cloth should be used in each of the


solutions to clean, rinse, and sanitize equipment.

5. Physically remove any dirt, food particles, and debris from the
equipment or surface area using a cleaning cloth soaked with the
cleaning solution. Follow by rinsing those same areas with fresh warm
water. Finally, sanitize the equipment or surface area using a clean
cloth soaked in sanitizing solution. Keep the cloths stored in their
appropriate buckets when not in use.

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