ST. MICHAEL ACADEMY OF PONTEVEDRA, INC.

Cortez St. Pontevedra, Negros Occidental 6105

Tel. No. (034) 377-7404
Module Compilation for TLE 8 – Cookery

I. Preliminaries

A. Introduction

Cooking involves knowledge of ingredients and equipment, the use of skills and techniques and the
ability to plan and safely organize food preparation, usually within budget and time constraints, and also it
involved business that mostly gave an opportunity to us. In this module you will learn not only what is cookery
but the opportunities that it offers you in a near future.

B. Content Standard

1. basic concepts and theories in cookery.

2. environment and market in cookery

C. Performance Standard

1. independently demonstrate common competencies in cookery as prescribed in the TESDA Training

Regulation
2. create a business idea based on the analysis of environment and market in cookery

D. Learning Competencies/Objectives

1. explain basic concepts in cookery

2. discuss the relevance of the course
3. explore opportunities for cookery as a career
LO 1. Generate a business idea that relates with a career choice in Cookery
1.1 discuss swot analysis.
I. Module Proper
Grade 8
1st Quarter of S.Y. 2020-2021
Week 1 (Day 1-2)
Lesson Title: Commercial Cooking

A. MY LEARNING PATH

Cooking is an essential life skill that can be learnt any stage in life. Whether you’re just embarking on
cooking for yourself or a young adult transforming into a budding chef, we’ll teach you how to cook with
confidence. The class is entirely hands on and taught in small groups, so you develop and practice with
guidance from our expert chefs and produce your own meals that you can share with your family and
friends.
Reminder:
if you have any question about the lesson you may text me on my number
09952611484/09127219408 or you can send a message through messenger.

B. MY LEARNING GOAL
C.
Upon completion of this module, I will be able to:
a. Define cookery
b. Identify the opportunities in cookery
c. Discuss the swot analysis

C. MY STARTING POINT
D. Cookery offers us a lot of opportunities that may lead us to success! Below is an activity that
may help you for our lesson.

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 Let’s begin our lesson by
answering the activity 1!

Activity 1
Directions: In the table below write an example of a business or a Job that a cookery may offer your,
answer this in your Learning activity sheet.

Business Job

MY READINGS
Commercial Cooking
The term foodservice applies to any operation or business that prepares food for consumption by the public.
These businesses are classified into three main categories:

• Quick Service - Commonly referred to as fast food restaurants. These include burger, chicken, pizza,
sandwich, and short order restaurants where there is generally no table service. The kitchen and dining
rooms are designed for quick service and convenience

• Full Service - Commonly referred to as dinner house or white tablecloth restaurants. These include
table service, sit-down cafeteria, club, and fine dining operations where there is more emphasis on
ambiance or the dining experience

• Noncommercial - These are foodservice operations that are generally imbedded in other businesses.
They are generally found in schools, hospitals, universities, office parks, office buildings, prisons, and
industries

Many commercial restaurants come and go with changing public desires. Restaurants generally concern
themselves with only those things that can be seen by the public. They often consider used equipment and are
not interested in high technology, energy-saving, or high first cost approaches to food production.
Production, productivity, and profitability are the key to any foodservice operations success. All of these
operations have one thing in common; they are manufacturers of food and the tools of production. They use
various pieces of cooking equipment. It should be pointed out that the purchase of advanced technologies is
seen as a capital expenditure. Actually, advanced electrotechnologies are a revenue investment since they
enhance the means of production.

Career Opportunities for Commercial Cooking

o Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and
stores products in kitchens.
o Commis – junior chef
o Line Cook – may also be called a “station chef”, is the chef designated to take charge of a certain area of
food production, such as meat or salad preparation, and is responsible for much of the cooking in a
commercial kitchen.
o Cook – prepare, season, and cook a wide range of foods. This may include soups, salads, entrees, and
desserts.
o Foodservice Counter Attendant – prepares, heats and finishes simple food items; usually employed in
more casual diners or in fast food chains
o Pastry chef – in charge of and trained in the production of desserts, pastries, and breads.

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 o Sous Chef – the culinary chef located just below the executive or head chef in a kitchen’s chain of
command.
o Executive Chef – in charge of menu creation, plating design and layout, recipe production, and
management of kitchen staff.
o Kitchen Supervisor – directly supervise and coordinate activities of workers who prepare and serve food.
o Kitchen Manager – responsible for the overall operations for the back of house and kitchen area of a
restaurant.
o Personal chef – prepare meals for a specific client or customer, often in the customer’s private kitchen, in
accordance to the client’s dietary needs or preferences.
o Food Operations Officer – ensure that all reporting and control procedures in the operations, customer
service, quality of production, hygiene and cleanliness standards, maintenance and general
administration are completed and in place according to company’s policy and chain operation manual.
o Chief Steward – supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen
workers as well as purchases, kitchen supplies, and equipment.

SWOT ANALYSIS
Before an entrepreneur fully engages in a certain business, he/she initially needs to determine whether the
venue is feasible and portable. One process of confirming the compositeness of the firm is the utilization of
SWOT analysis. It is a strategic planning method used to evaluate the strengths, weaknesses, opportunities
and threats involved in an enterprise.
Based on a realistic point of view, it is more advisable to know the opportunities and threats for the
establishment of certain business. Bear in mind that a need or a want determines what product or service
being demands.
A SWOT analysis Chart would look like the one below:

Strengths Weakness
Characteristics of the business that give advantage Characteristics that post advantage on the part of
and edge over the others in the same industry. the firm as compared to others.
Opportunities Threats
These are external chances that can yield greater These are external factors that can subject the
profits and sales for the business. business to conflicts and possible trouble.

How Much Have You Learned?

A. MY LEARNING TASK
Activity 2
Direction: Answer the following question.
1. Explain how does cookery may help the economy?
2. Explain the advantage of cookery based on the opportunity that it offers.
Activity 3
Discuss the needs and wants of the market illustrated below. NO. 1 is done for you.
Target Market Needs Wants
Infant Milk, Clothes, vitamins, diapers Baby crib, stroller, baby carriers,
infant bath tubs
Toddler

Children

Adolescent

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 How Do You Apply What You Have
Learned?

B. My Learning Achievements
Think of possible business ideas. You may select from the list of products you have on Activity 3.
Conduct SWOT analysis of the business idea that you have chosen. Use the format below.
Business idea: ______________________________________

Positive Factors Negative Factor

Strength Opportunities Weakness Threats

C. MY FAITH-LIFE CONNECTION
Activity 3
Direction: Write an essay about the following process question.

Galatians 6:10 ESV / 56

So then, as we have opportunity, let us do good to everyone, and especially to those who are of
the household of faith.

1. What was the verse all about?

2. How can this verse relate to our topic this week?
3. As a St. Michaelian, How can this verse may help you or guide you in your daily life?

Congratulation!
Job well done
you may proceed
now to the next
lesson.

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 ST. MICHAEL ACADEMY OF PONTEVEDRA, INC.
Cortez St. Pontevedra, Negros Occidental 6105
Tel. No. (034) 377-7404
Module Compilation for TLE 8 – Cookery (WEEK 1)

II. Preliminaries

E. Introduction

Commercial kitchen equipment need to produce food for a large number of consumers. It
needs to be robust, durable, and easy to operate. The equipment should consume less electricity,
improve the productivity of food production operations, and must be eco-friendly. Last but not the
least, it should serve its purpose effectively.
Most kitchen equipment are operated electronically. There is a wide range of cooking, cutting,
baking, and cleaning equipment available for the kitchen staff.
Let us introduce ourselves to some typical kitchen equipment.

F. Content Standard

The use and maintenance of equipment in cookery

G. Performance Standard

Independently use and maintain tools, equipment, and materials in cookery according to standard
operating procedure

H. Learning Competencies/Objectives

LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

1.1 identify types of tools, equipment, and paraphernalia
1.2. classify the types of appropriate cleaning tools and equipment based on their uses
1.3 use cleaning tools,

II. Module Proper

Grade 8
1st Quarter of S.Y. 2020-2021
Week 1 (Day 3-4)
Lesson Title: Materials of kitchen utensils and equipment commonly found in the kitchen.

E. MY LEARNING PATH

When we started our cooking journey, we were full of confusion and frustration as we began our
search for the best cookware and essential kitchen tools for minimalist cooks. An equipped kitchen is
incredibly important for any home cook. Imagine baking a cake without mixing bowls or chopping
veggies for a stir-fry without a knife.

Reminder:
if you have any question about the lesson you may text me on my number
09952611484/09127219408 or you can send a message through messenger.

F. MY LEARNING GOAL
G.
Upon completion of this module, I will be able to:
A. Identify the Materials of kitchen utensils and equipment commonly found in the kitchen.
B. Describe or explain the uses of kitchen tools, equipment, and paraphernalia
C. Appreciate the importance of kitchen tools, equipment, and paraphernalia

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 D. MY STARTING POINT
H.
Let’s begin our lesson by reviewing
the pass topic that we had.
Review
Let’s Look Back!
1. What is commercial cooking?
2. What are the opportunities that offered in commercial cooking?
Activity 1
Directions: in your activity observe your kitchen at home, list down the utensil and equipment that
available in your house and write the function of each tools.

Utensils/Tools/Equipment/ Function

D. MY READINGS
Materials of kitchen utensils and equipment commonly found in the kitchen.

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is important to
consider several things and not only the price when buying them. The job of cooking requires specific tools,
Let

utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to
accomplish a specific job in the kitchen.

The tools, utensils and equipment are made of different materials, each having certain advantages and
disadvantages. The following lists are materials of kitchen utensils and equipment commonly found in the
kitchen.

Aluminum is the best for all-around use. It is the most popular,

lightweight, attractive and less expensive. It requires care to
keep it shiny and clean. Much more, it 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. Acid vegetables like tomatoes will brighten it.

Stainless Steel is the most popular material used for tools

and equipment, but is more expensive. It is easier to clean
and shine and will not wear out as soon as aluminum.
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 good for baking but not practical on top or

surface cooking. Great care is needed to make
sure for long shelf life.
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 Cast Iron is sturdy but must be kept seasoned to avoid
rust. Salad oil with no salt or shortening can be rub inside
and out and dry. Wash with soap (not detergent) before
using.

Ceramic and heat-proof glass is used especially for

baking dishes, casseroles, and measuring cups.
Glass and ceramic conduct the heat slowly and
evenly. Many of these baking dishes are decorated
and can go from stove or oven to the dining table.

Teflon is a special coating applied to the inside of

some aluminum or steel pots and pans. It helps
food from not sticking to the pan. It is easier to
wash and clean, however, take care not to scratch
the Teflon coating with sharp instrument such as
knife or fork. Use wooden or plastic spatula to turn
or mix food inside.

Plastic and Hard Rubber are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters.
They are much less dulling to knives than metal and more
sanitary than wood. Plastics are greatly durable and cheap
but may not last long.
XZ

Cooking Utensils List That Every Kitchen Needs

1. A baster is handy for returning some of the meat or poultry

juices from the pan, back to the food. Basting brushes can
be used for the same purpose, but they are also convenient
for buttering the tops of breads and baked goods after
they come out of the oven.

2. Cans, bottles, cartoons opener use to open a food tin,

preferably with a smooth operation, and comfortable grip
and turning knob.

3. Colanders also called a vegetable strainer are

essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
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 4. Cutting Boards a wooden or plastic board where meats and
vegetables can be cut.

5. Dredgers – used to shake flour, salt, and

pepper on meat, poultry, and fish.

6. Double boiler – used when temperatures must

be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without
overcooking.

7. Emery boards/sharpening steel – used to sharpen long knives

8. Flipper use for turning hamburgers and

other food items.

9. Funnels – used to fill jars, made of various sizes of stainless

steel, aluminum, or of plastic

10.Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking

11. Graters used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

12. Handy Poultry & Roasting Tools make it easier

to lift a hot roasted turkey from the roaster to the
serving platter, without it falling apart

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 13. Kitchen Knives often referred to as cook's or chef's
tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving
a roast or turkey

14. Kitchen Shears They are practical for opening

food packages, cutting tape or string to package
foods or simply to remove labels or tags from
items. Other cutting tools such as box cutters are
just as handy, especially for opening packages.

15. Measuring Tools are among the most important items found
in any kitchen, since consistently good cooking depends upon
accurate measurements. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen

These are delicate and precision instruments that must be handled carefully and are more dependable in
terms of accuracy.

Commonly used measuring tools in the home or in commercial kitchens include the following:
a. Measuring Cup for Dry Ingredients – is used to measure solids
and dry ingredients, such as flour, fat and sugar. It is commonly
made of aluminum or stainless material. Sizes range from
1, ½, ¾ and ¼ (nested cups) to one gallon. There are cups made
of plastic and come in different colors, but could only be used
for cold ingredients. They could warp, causing inaccurate measure

b. Measuring Cup for Liquid Ingredients - commonly made up

of heat-proof glass and transparent so that liquid can be
seen. Quantity of measure of liquid ingredient is different
in a dry measuring cup

c. Portion scales - used to weigh serving portions from one

ounce to one pound

d. Scoops or dippers – used to measure serving of soft foods,

such as fillings, ice cream, and mashed potato.

e. Spoons come in variety of sizes, shapes, materials

and colors. These are used to measure smaller
quantities of ingredients called for in the recipe
like: 1 tablespoon of butter or ¼ teaspoon of salt.

f. Household Scales are used to weigh large quantity

of ingredients in kilos, commonly in rice, flour,
sugar, legumes or vegetables and meat up to 25 pounds.

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g. Potato Masher used for mashing cooked potatoes,
turnips, carrots or other soft cooked vegetables.

h. Rotary eggbeater – used for beating small amount

of eggs or batter. The beaters should be made up
of stainless steel, and gear driven for ease in rotating.

i. Serving Tongs enables you to more easily grab and

transfer larger food items, poultry or meat portions
to a serving platter, to a hot skillet or deep fryer,
or to a plate. It gives you a better grip and the longer
the tongs, the better especially when used with a deep
fryer, a large stock pot or at the barbecue.

j. Pasta Spoon or Server is used to transfer a little or

much cooked pasta to a waiting plate, without mess.
Pasta spoons are best used with spaghetti-style or
other long pasta noodles: you can use a large slotted
serving spoon for short pastas.

k. Scraper- a rubber or silicone tools to blend or scrape

the food from the bowl; metal, silicone or plastic egg
turners or flippers

l. Seafood Serving Tools make the task of cleaning

seafood and removing the shell much easier.
For cooking seafood, utensils will vary depending
on what you are cooking.

m. Serving spoon is a utensil consisting of a small,

shallow bowl on a handle, used in preparing,
serving, or eating food.

n. Soup Ladle is used for serving soup or stews,

but can also be used for gravy, dessert sauces
or other foods. A soup ladle also works well to
remove or skim off fat from soups and stews.

There are many kinds of knives, each with a specialized use

• Butcher knife – used to section raw meat, poultry, and fish.

It can be used as a cleaver to separate small joints or to cut
bones. Butcher knives are made with heavy blade with a
saber or flat grind

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 • French knife – used to chop, dice, or mince food.
Heavy knives have a saber or flat grind

• Roast beef slicer – used to slice roasts, ham, and

thick, solid cuts of meats

• Boning knife – used to fillet fish and to remove raw

meat from the bone

• Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits

• Spatula – used to level off ingredients when measuring

and to spread frostings and sandwich fillings

• Citrus knife – used to section citrus fruits. The blade

has a two-sided, serrated edge

• Paring knife – used to core, peel, and section fruits

and vegetables. Blades are short, concave with
hollow ground.

24. Spoons – solid, slotted, or perforated. Made of stainless

steel or plastic, the solid ones are used to spoon liquids over
foods and to lift foods, including the liquid out of the pot

25. Temperature Scales - used to measure heat intensity. Different

thermometers are used for different purposes in food preparation
– for meat, candy or deep-fat frying. Other small thermometers
are hanged or stand in ovens or refrigerators to check the accuracy
of the equipment’s thermostat.

26. Two-tine fork – used to hold meats while slicing,

and to turn solid pieces of meat while browning or
cooking Made of stainless steel and with heatproof handle.

27. Vegetable peeler - used to scrape vegetables, such

as carrots and potatoes and to peel fruits. The best
ones are made of stainless steel with sharp double
blade that swivels.

28. Whisks for Blending, Mixing - used for whipping eggs

or batter, and for blending gravies, sauces, and soups.
The beaters are made of looped steel piano wires
which are twisted together to form the handle.

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29. Wooden spoons continue to be kitchen essentials
because of their usefulness for used for creaming, stirring,
and mixing. They should be made of hard wood

Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer,
or a large, expensive, power operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory
pieces in the kitchen or in any food establishment.

Refrigerators / Freezers are necessary in preventing bacterial

infections from foods. Most refrigerators have special
compartment for meat, fruits and vegetables to keep the
moisture content of each type of food. Butter compartment
holds butter separately to prevent food odors from spoiling
its flavor. Basically, refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to maintain
the proper inside temperature for food storage.

Auxiliary equipment like griddles, tilting skillets, broilers/grills,

steamers, coffee makers, deep-fat fryers, wok, crockery,
cutting equipment (meat slicer, food choppers, grinders)
mixers and bowls, pots and pans are utilized most commonly
in big food establishments, some with specialized uses and
some are optional.

Microwave Ovens have greatly increased their use in the food

industry. Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked or heated
quickly in microwave ovens.

Blenders are used to chop, blend, mix, whip, puree, grate,

and liquefy all kinds of food. A blender is a very useful
appliance. They vary in the amount of power (voltage/wattage).
Others vary and do not do the same jobs.

How Much Have You Learned?

E. MY LEARNING TASK
Activity 2
Direction: On the third column draw a star if the statement/s in column A matches with column B and
if not write the correct word/s that best describe the statement/s.

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 How Do You Apply What You
Have Learned?

F. My Learning Achievements
Performance task
Identify the different kitchen tools, utensils and equipment and Demonstrate its uses. Take a video
and you may send it through messenger.

G. MY FAITH-LIFE CONNECTION
Activity 3
Direction: Write an essay about the following process question.

2 Timothy 2:20-21
20 In a wealthy home some utensils are made of gold and silver, and some are made of wood and clay. The
expensive utensils are used for special occasions, and the cheap ones are for everyday use.
21 If you keep yourself pure, you will be a special utensil for honorable use. Your life will be clean, and you will
be ready for the Master to use you for every good work.

4. What was the verse all about?

5. How can this verse relate to our topic this week?
6. As a St. Michaelian, How can this verse may help you or guide you in your daily life?

ST. MICHAEL ACADEMY OF PONTEVEDRA, INC.

Cortez St. Pontevedra, Negros Occidental 6105
Tel. No. (034) 377-7404
Module Compilation for TLE 8 – Cookery
III. Preliminaries

I. Introduction

The objective of cleaning and sanitizing food contact surfaces is to

remove food (nutrients) that bacteria need to grow, and to kill those bacteria
that are present. It is important that the clean, sanitized equipment and
surfaces drain dry and are stored dry so as to prevent bacteria growth.
Necessary equipment (brushes, etc.) must also be clean and stored in a
clean, sanitary manner.
J. Content Standard Page | 13
 The use and maintenance of equipment in cookery
K. Performance Standard

Independently use and maintain tools, equipment, and materials in cookery

according to standard operating procedure
L. Learning Competencies/Objectives

LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia

1.1 select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
1.2 clean and sanitize kitchen tools and equipment following manufacturer’s
instructions
1.3 use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures maintain kitchen tools, equipment, and work
areas
III. Module Proper
Grade 8
1st Quarter of S.Y. 2020-2021
Week 2
Lesson Title: Cleaning and Sanitizing
I. MY LEARNING PATH

Since cleaning and sanitizing may be the most important aspects of a

sanitation program, sufficient time should be given to outline proper
procedures and parameters. Detailed procedures must be developed for all
food-product contact surfaces (equipment, utensils, etc.) as well as for non-
product surfaces such as non-product portions of equipment, overhead
structures, shields, walls, ceilings, lighting devices, refrigeration units and
heating, ventilation and air conditioning systems, and anything else which
could impact food safety.
Reminder:
if you have any question about the lesson you may text me on my
number 09952611484/09127219408 or you can send a message through
messenger.
J. MY LEARNING GOAL
K.
Upon completion of this module, I will be able to:
a. Differentiate cleaning and sanitizing
b. Identify cleaning agent
c. Identify methods of sanitizing
d. Use cleaning tools and equipment
e. Clean kitchen premises
E. MY STARTING POINT
L.
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 Let’s begin our lesson by looking
back from our previous topic.

Review
Let’s Look Back!
1. Give an example of kitchen materials.
2. Give at least 3 example of measuring tools
3. Give at least 5 example of kitchen knives
There are different cleaning and sanitizing products available in the
market. All we must do is to evaluate not just the most effective one but also
the product that is safe to our family.
Activity 1 (Answer this activity in your LEARNING ACTIVITY SHEET)
In your activity 1, go around in your kitchen premises you must look and list
down the tools, materials or product, equipment that is used for cleaning and
sanitizing your kitchen premises.
You must also write down how to used it. You may do this activity using the
table below.

Tools, materials or product and Uses

equipment

Your goal to this topic is to learn and identify the

cleaning agent used in the kitchen premises.

Day 1
Objective:
a. Differentiate cleaning and sanitizing
b. Identify cleaning agent

MY READINGS
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one food
to other foods.

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Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-
contact surface is the surface of equipment or utensil that food normally comes
into contact.) For example, glass cleaners, some metal cleaners, and most
bathroom cleaners cannot be used because they might leave an unsafe residue on
the food contact surface. The label should indicate if the product can be used on a
food-contact surface. The right cleaning agent must also be selected to make
cleaning easy. Cleaning agents are divided into four categories:

1. Detergents – Use detergents to routinely wash

tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic
dishwasher detergents.

2. Solvent cleaners – Use periodically on surfaces

where grease has burned on. Solvent cleaners
are often called degreasers.

3. Acid cleaners -- Use periodically on mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
scale in ware washing machines and steam tables.

4. Abrasive cleaners -- Use these cleaners to remove

heavy accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used
to prepare potentially hazardous foods as needed
throughout the day but no less than every four hours.
If they are not properly cleaned, food that comes into
contact with these surfaces could become contaminated.
How Much Have You Learned?
My Learning Task
I. Direction: Draw a smiley face if the statement is correct and sad face if
the statement is not true.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water was used in absence of dishwasher.
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II. Direction: answer the question in an essay form.
Explain the difference between cleaning and sanitizing.
Day 2
Objective:
a. Identify methods of sanitizing
Your goal to this topic is to learn and
understand how to sanitize kitchen premises.

My Readings
Sanitizing
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be
properly sanitized. Some chemical sanitizers, such as chlorine and iodine,
react with food and soil and so will be less effective on a surface that has not
been properly cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171oF (77oC).
If a high temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180oF (82oC). For
stationary rack, single temperature machines, it must be at least 165oF
(74oC). Cleaned items must be exposed to these temperatures for at least
30 seconds.

2. Chemicals. There are three factors that influence the effectiveness of

chemical sanitizers Chemicals are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors. that must be considered
are:
• Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.

• Temperature -- Generally chemical sanitizers work best in water that is

between 55oF(13oC) and 120oF (49oC).

• Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
Sanitizer Testing
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 Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution,
one must first determine which chemical is being used - chlorine, iodine, or
quaternary ammonium. Test kits are not interchangeable so check with your
chemical supplier to be certain that you are using the correct kit. The appropriate
test kit must then be used throughout the day to measure chemical sanitizer
concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers
Chemical Concentration Contact time Advantage Disadvantage
Chlorine 50 ppm in 7 seconds Effective on a Corrosive,
water wide variety of irritating to the
between 75 bacteria; skin,
and 100 f highly effectiveness
effective; not decreasing pH
affected by of solution;
hard water; deteriorates
generally during storage
inexpensive and when
exposed to
light; dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 12.5 – ppm in 30 seconds Forms brown Effectiveness
water that is color that decreases
at least 75 f indicate greatly with an
strength; not increase in pH
affected by (most active at
hard water; pH 3.0; very low
less irritating acting at pH
to the skin 7.0); should not
than is be used in
chlorine; and water that is at
activity not 120 f or hotter;
lost rapidly in and might
the presence discolor
of organic equipment and
matter. surfaces.
Quarternary U to 200 ppm 30 seconds Nontoxic, Slow
ammonium in water that odorless, destruction of
compounds is at least 75 f colorless, non- some
irritating; microorganisms;
stable to heat not compatible
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 and relatively with some
stable in the detergents and
presence of hard water
organic
matter; active
over a wide
pH range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
• Washing
• Sanitizing
• Drying

Utensils such as cutting boards, bowls and knives need to be thoroughly

washed in warm soapy water. After washing, the utensils should look clean and
there should be no food or anything else visible on them. Effective cleaning will
remove most of the dangerous bacteria present. Sanitizing will then kill any that
might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying
cycle. If you do not have a dishwasher, you will need to sanitize in a sink using a
chemical sanitizer or very hot water. If using a chemical sanitizer such as a sodium
hypochlorite– or quaternary ammonium–based solution, ensure that it can be
safely used for sanitizing eating, drinking and cooking utensils. Follow the
instructions on the container carefully, as different sanitizers work in different
ways. If you are using very hot water, take extra care to avoid being scalded. All
utensils must then be thoroughly dried before they are re-used. Air-drying is best
but tea towels can be used if they are clean.
If you are washing up at an event being held outdoors, make sure you have
access to plenty of hot water. If hot water is not available, disposable eating and
drinking utensils should be used and enough cooking utensils provided to last the
duration of the event so that washing up is not necessary.

How Much Have You Learned?

My Learning Task
Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write
your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
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5. Chemical sanitizer or very hot water were used in absence of dishwasher.

Direction: Write an essay.

In your own opinion what sanitizing method is more effective and convenient?
How?
Day 3
Objective
a. Use cleaning tools and equipment
b. Clean kitchen premises

Your goal to this topic is to learn and understand

how to use cleaning tools and equipment.

My Readings
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only to keep it looking its best, but
also to remove all of the germs and bacteria that accumulate regularly in the
kitchen area. There are several surfaces around the kitchen, and by making a
homemade versatile cleaning solution, you can easily clean most of the surfaces
with one basic mixture of household ingredients that are probably already in your
kitchen cupboards.
Things You'll Need
• Broom
• Cleaning rags
• Bucket

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with ½ cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.

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3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
½ cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.

How Much Have You Learned?

My Learning Task
Arrange the following steps chronologically. Use A for the first step, B for second
and so on. Write your answer on a separate sheet of paper.
1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle

How Do You Apply What You Have

Learned?

Day 4
Perform your Learning Achievement
E.My Learning Achievement

Clean your kitchen premises in your home. Follow the instruction in your day 3 on
how to clean kitchen premises. You may record or take a video while you are
performing the task. You may send it through messenger, gmail or you may save it
through USB
You will be scored based in the rubrics

F. MY FAITH-LIFE CONNECTION
Direction: Write an essay about the following process question.

7. What was the verse all about?

8. How can this verse relate to our topic this week?

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9. As a St. Michaelian, How can this verse may help you or guide you in your
daily life?

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