Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office of Quezon City

ISMAEL MATHAY SR. HIGH SCHOOL

Branches Extension, Brgy. Sangandaan Q.C.

Technology and Livelihood Education 9

COOKERY

TOPIC 1: CLEAN AND SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENT

BACKGROUND INFORMATION:

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 Compound
1. Detergents. These are cleaning agents, solvents or any
substance used to wash tablewares, surfaces, and
equipment. Example: soap, soap powders, cleaners, acids,
volatile solvents and abrasives.

2. Solvent Cleaners commonly referred to as degreasers used

on surfaces where grease has burned on. Ovens and grills
are examples of areas that need frequent degreasing. These
products are alkaline based and are formulated to dissolve
grease.

3. Acid Cleaners. Used periodically in removing mineral

deposits and other soils that detergents cannot eliminate
such as scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on shelving.
(Ex.: phosphoric acid, nitric acid,etc.) These products vary
depending on the specific purpose of the product.

4. Abrasives – are generally used to remove heavy

accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must be
carefully used to avoid damage to the surface being
cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
1. ammonia
2. dish washing liquid
 3. chlorine
4. carbolic acid
5. disinfectants
6. soap

Below are procedures on how to wash dishes.

Steps in Washing Dishes
1. Wear rubber gloves if you have dry hands or
other skin problem. If you are wearing long
sleeves, roll them up or put them under the
gloves. Wear aprons too.

2. Scrape all the large pieces of food on the

dishes and place it in a compost bin or
garbage can.

3. Stack the dishes in the proper order namely:

glassware, silverware, chinaware, and
utensils. Stack them to the right of the sink
so that work progresses from right to left.

4. Fill the sink with water and add a

considerable amount of detergent. The
hotter the water, the better it’s sanitizing and
grease cutting properties but use tolerable
heat (66oC (150oF) or above.) so not to
scald yourself. Use rubber gloves.

5. Wash the lightest soiled items first. Start

with glasses, cups, and flatware. Soap each
piece individually and rinse in hot water.

6. Wash plates, bowls, and serving dishes.

Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water.
Remember to keep an eye when you should
change the dish washing water.

7. Wash pots and pans last. Soak them first.

Wash the pans thoroughly and don’t forget
to clean the bottoms. If anything was burnt
or overcooked to pots or casserole dishes,
put a little extra soap and water in it and let
it stand while you wash the other dishes.
Take note that any oil residue left will lead
to burn food during the next cooking
session.

8. Lay your dishes out on a rack to air-dry or

wipe them clean with a towel.

9. There should be no visible matter and no

"greasy" feel. Run a hand over the dish to
 ensure that they are thoroughly cleaned. If
there are still some grease remaining,
consider rewashing the item.

10. Rinse out brush, sponge and allow to dry.

Sterilize your equipment often using boiling
water with bleach. When a sponge or brush
starts to smell unpleasant, throw it away.

11. Wipe down the sink and your tools. Wipe

down the sink, dish drainer, and dishpan.
Any rags, dish cloths, or sponges need to be
left out to air dry, or thrown into the
washing machine. Remember to replace
sponges and rags frequently.

Tips and warnings to observe in washing the dishes

• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures, and allow you to use hotter water for washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting grease.
• Never dump sharp knives into soapy dishwater where they cannot be seen.
• Laundry detergents or automatic dishwater detergents should not be used for hand washing dishes.
• Keep dishwashing liquid out of the reach of children.
Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift
away. Bring the dish out of the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash
another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes staining the
dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening. Dish washing silverware can be
tricky. Use a lint free cloth for drying silverware

Methods of Sanitizing kitchen Tools and Equipment after Cleaning them

Proper sanitation of kitchen tools and equipment after cleaning them is important in order to prevent
contamination of foods that may cause foodborne disease (also known as foodborne illness or food poisoning
which is any illness that results from eating contaminated food.) and to minimize the chances of transmitting
disease organism to the consumer by having bacteria-free and safe processing, preparation, cooking, eating and
storing utensils. Harmful bacteria are the most common cause of food poisoning, but other causes include
viruses, parasites, toxins and contaminants. The organisms that cause the most illnesses, hospitalizations, and
deaths are:
• Salmonella • E. coli O157
• Norovirus • Listeria
• Campylobacter • Clostridium perfringens.
• Toxoplasma

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method
for sanitizing in a restaurant than radiation. 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.

Methods of Sanitizing
 1. Thermal Sanitizing. It involves the use of hot water or steam. 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
171 F (77 C). If a high-temperature ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180 F (82 C). For stationary rack, single temperature machines, it
must be at least 165oF (74 C). Cleaned items must be exposed to these temperatures for at least 30
seconds.

2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium. Different
factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic. b. Temperature. Generally, chemical sanitizers work best in
water that is between 55 F (13 C) and 120 F (49 C). c. 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.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very important to
prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• stored in clean storage areas; and
• handled properly to minimize contamination of food contact surface.

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s inside.
1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a position that’s easy to reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out
and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and make someone else look at what you’ve done.
5. They should be stored in a clean dry place adequately protected against vermin and other sources
of contamination
6. Cups, bowls, and glasses must be inverted for storage.
7. When not stored in closed cupboards or lockers, utensils and containers must be covered or
inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets
below the working top level.
8. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-
toxic, smooth, durable and resistant to chipping.
9. Drawers must be made of the same materials and kept clean. Full lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

PETA 1
A. View the Ways
Watch a video presentation by clicking the link below on how to sanitize kitchen tools and equipment
and make a narrative report about what you have learned in the presentation. Be guided by the following
questions:
1. What is the video presentation all about?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
 2. How are kitchen tools and equipment sanitized in the presentation? Enumerate the needed sanitizing
agent used for the sanitizing solution made.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

3. Why is it important to sanitize kitchen tools and equipment?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

4. Is there an appropriate application of safety measures in the presentation? Give 1 example.

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Suggested video to watch: https://www.youtube.com/watch?v=_9IhS2jv2OM

REFERENCE: LM Cookery 9
 Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office of Quezon City

ISMAEL MATHAY SR. HIGH SCHOOL

Branches Extension, Brgy. Sangandaan Q.C.

Technology and Livelihood Education 9

COOKERY

TOPIC 2: CLEAN AND SANITIZE KITCHEN PREMISES

BACKGROUND INFORMATION:
Cleaning your kitchen’s working premises regularly is important to keep it look its best and make it free
from germs and bacteria that usually accumulate in the kitchen area during food preparations. Several surfaces
around the kitchen such as walls, floors, shelves and other surfaces must always be cleaned and sanitized safely
using the proper materials to reduce health hazards.
Types of Sanitizers and Disinfectants
There are various types of chemicals use for sanitizing and disinfecting equipment, and first aid procedures for
accidents caused by chemicals.
1. Chemical
• chlorine
• carbolic acid
• ammonia
• detergents
• dishwashing liquid
• soap
• alcohol
• boric acid

2. Heat Sanitizer
• hot water
• steam
• dry heat
• UV light (ultraviolet light)
• filtration

Procedure for disinfecting premises

a. Preliminary cleaning is required
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10 minutes. Wipe
with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush, sponge or
cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove top
with potable water.

First aid procedure caused by chemical poisoning (First Aid American College of Emergency Physicians)
What to do?
 1. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh
air immediately
2. If the person swallowed the poison, remove anything remaining in the mouth.
3. If the suspected poison is a household cleaner or other chemical, read the label and follow instructions
for accident poisoning. If the product is toxic, the label will likely advise you to call the hospital/doctor.
4. Follow treatment directions given by poison centers.
5. If the poison is spilled on the person’s clothing, remove the clothing and pour the body with continuous
tap water
Precaution: Don’t administer Ipecac syrup (a medicine that causes vomiting used to partially empty a person’s
stomach after a poison).

The total facility cleaning and maintenance program of a food service department must be planned to reflect
concern for sanitation as “a way of life”.
Facility sanitation results can be obtained through:
1. Establishing high standards
2. Rigid scheduling of assignments that are clearly understood by workers.
3. Ongoing training
4. Proper use of cleaning supplies
5. Provision of proper materials and equipment to accomplish tasks, and
6. Frequent meaningful inspections and performance reviews.

Regular cleaning of counter tops and floors needs to be done daily and is usually assigned as part of the
regular daily duties. Other cleaning tasks that need to be done less frequently must be scheduled and assigned
as needed for instance, daily, weekly, monthly. General cleaning of floors, windows, walls and certain
equipment should be assigned to personnel and it is often done in cooperation with the housekeeping and
maintenance departments of the organizations.
Each of the duties on the assignment list must be explained in detail on a written work sheet or “job
breakdown” for the employee to follow. Job breakdown includes name of the task, tools and equipment and
materials to be used, and a step by step list of what to do and how to do it.
All food contact equipment, containers and utensils must be cleaned thoroughly after each use. This is
especially true for meat grinders, slicers, cutting boards, knives, mixers, peelers, dishwashing machines and
stationary can openers in order to prevent any cross-contamination.

How To Keep Your Kitchen Clean and Safe

Although they are not visible threats, many micro-organisms waiting in your kitchen can infect your
cooking and eating, and consequently have a negative effect on your health. Food poisoning and diarrhea are
just some conditions which might be caused by preparing food in a dirty, germ-infested kitchen. In order to
prevent these, you need to make sure that your kitchen is kept clean and safe from bacteria and other germs.

Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't use any
more, as unused appliances would only tend to gather dust. Be sure that any appliances which are still
maintained and used are stored in a safe place that is out of reach of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old and rotten
food and clean shelves and racks. Look at expiration dates and be sure to label any containers of
homemade food or leftovers. Don't make a habit of keeping food for too long in the fridge; rotten food is
prone to bacterial growth, and may even contaminate fresh food that is kept in the same area.

3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it as soon
as it smells, even if it is not yet full. You should ideally do this every day.
 4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which might have
remained even after you emptied out the rubbish will die and cannot multiply. Also, this will remove
any foul smells which might be emanating from the trash bin.

5. Use separate chopping boards for different kinds of food. Keep separate chopping boards for your
meat and your vegetables to reduce the spread of bacteria. Clean the meat chopping board extra
carefully, especially after cutting meat, as raw food has a higher tendency of containing bacteria.

6. Change the dishcloth frequently which you use in wiping surfaces everyday. Use a different cloth
for surfaces and for dishes. Wash the cloth with hot water and bleach as appropriate. Use separate towels
for hands and dishes, and change both of these regularly.

7. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or eggs,
and anything that has fallen on the floor. It is better to use disposable cleaning material and to prevent
from contaminating other food, instead of using towels or sponges which you would use afterwards over
and over again.

8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If something
has spilled, make sure to mop it right away. Spillage could serve as a breeding ground for bacteria and
could cause accidents such as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria, insects and
rodents. Wash dishes with hot water and soap as soon as you're done using them. 10. Wash surfaces
that get touched. Periodically wipe doorknobs, handles, buttons and controls, and light switches in and
around your kitchen with cleaning agents. Even if they seem clean to the naked eye, they may already be
harboring bacteria.

10. Wash your hands before handling food and after if you sneeze or cough, blow your nose, go to the
bathroom, or touch high-use surfaces.
NOTE: Harmful bacteria are likely to thrive in low acid food and in the absence of oxygen.

Safety measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be exposed to the
cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food products.
3. Store in a cool, well lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.
PETA 2
A. Create and Post
1. Choose a theme listed below for your activity.
- Cleaning and Sanitizing is a practice not a project.
-One who maintains cleanliness, keeps away diseases.
2. Creatively make a poster based on your chosen theme related to cleaning and sanitizing kitchen tools,
utensils, equipment and working premises.
3. Put you work in an oslo paper.

Your poster will be rated using the scoring rubric below:

SCORE CRITERIA
20 Creatively and neatly done showing much relevance to the given topic
17 Creatively done and neat enough with relevance to the given topic
15 Creatively done and neat enough but no relevance to the given topic
12 Simply done and neat enough but not so relevant to the given topic
10 Poorly done with erasures and irrelevant to the given topic

REFERENCE: LM Cookery 9