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MODULE 2 day1

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19 views

MODULE 2 day1

Uploaded by

Honey Mae Tampos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Module 2:

MAINTAIN APPROPRIATE KITCHEN


TOOLS, EQUIPMENT AND
PARAPHERNALIA
Learning Competencies:

• Select various types of chemicals for cleaning and sanitizing


kitchen tools, equipment and paraphernalia.

• Clean and sanitize kitchen tools and equipment following


manufacturer’s instructions.

• Use cleaning tools, equipment, paraphernalia in accordance


to standard
operating procedures.

• Maintain kitchen tools, equipment and work areas.


List down at least 5
hygenic practices in
the kitchen?
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.
Cleaning agents are divided
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.
1. 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.
Sanitizing
is done using heat, radiation, or chemicals.

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.
2.
Chemicals.
Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. The three factors that must
be considered are:

B. Temperature -- Generally
A. Concentration -- The chemical sanitizers work best in
presence of too little water that is between 55oF(13oC)
sanitizer will result in an and 120oF (49oC). Contact time
-- In order for the sanitizer
inadequate reduction of
to kill harmful microorganisms,
harmful microorganisms.
the cleaned item must be in
Too much can be toxic. contact with the sanitizer for the
How to clean Kitchen
Floor
1.Begin by sweeping the floor, being
sure to flush dirt from corners and
under appliances.

2.First attempt to clean your floor with


warm water and a mop. Often, no
detergents are needed.

3.If the dirt remains, use detergent in


warm water. Do not overly apply dish
6
How to clean Kitchen Floor
4. Using the mop or soft cloth,
scrub the floor gently. Stubborn
spots may require the rubber
bristled brush and cleaning from
your hands and knees.

5.Use towels to clean up excess


moisture. Allow the floor to dry
completely.
6

6.Make sure the floor is dry


My step by step
to clean a kitchen
•Clear the decks! Put away all the items that belong
in the kitchen but are not in their proper place.

•Start at the sink

•Spray countertops and stovetop.

•Empty the refrigerator

6
My step by step to clean a
kitchen

•Start at the top

•Wipe down Upper cabinets & clean microwa

•Wipe down upper cabinets and clean microw

•Wipe down countertops and stovetop.


6
“ Picture Me Out ”
Direction : Based on the the pictures given
identify the following cleaning agents,
chemical sanitizers, and cleaning tools.
Encircle the cleaning
• Kitchens can quickly become the
perfect breaching ground for bacteria
and germs. You can avoid this by
following the steps in cle aning and
sanitizing.
• Proper storage of kitchen utiensils
can help ensure the maintenance of
a clean, safe kitchen.
1. It is done using heat, radiation, or chemical, this method are commonly in
restaurant. A.) sanitizing B ) washing C.) drying D.) rinsing
2. What chemicals that are corrosive, irritating to the skin, effectiveness
decreases with increasing pH of solution?
A. ) chlorineC.)iodine
B.) acid D..) quarternary amonium compound
3. Chemicals that forms brown color that indicates strength; not affected by
hard water; less irritating to the skin than is chlorine; and activity not lost
rapidly in the presence of organic matter.
A ) chlorine C.)iodine
B.) acid D..) quarternary amonium compound
4. What is the contact time for Iodine ?
A. ) 7 seconds B.) 30 seconds C.) 10 seconds D.) 45 seconds
5. What cleaners that are use to remove heavy accumulations of soil that are
difficult to remove with detergents, It also be use to disinfect.
A.) solvent cleaners C.) acid cleaners
B) abrasive cleaners D.) detergent
Directions: Answer the following
question correctly. Write your answer to
your paper.
1. What is Cleaning ?
2. Example of Cleaning and Sanitizing
materials
3.What is the three steps needed to
effectively clean and sanitize utensils in
your kitchen?

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