WEEK LEARNING OBJECTIVES ACTIVITIES
MODULE 2 State the different between Dip:
POST- ASSESSMENT AUGUST 31-4, 2020 cleaning and sanitizing 1. Compare and Contrast
(TLE 9- CSSTE-1a-b) Deepen:
Answer the following questions: 1. Information sheet
2. You know me well
1. Why is it important to clean and sanitize kitchen tools and equipment? 3. View the ways
Do:
1. Tell me a Story
Deepen:
1. Information Sheet
MODULE 2- Cleaning, Sanitize and Store Tools and Equipment
LEARNING OBJECTIVES
At the end of the lesson, you must be able to:
a. state the different between cleaning and sanitizing
b. explains the advantages and disadvantages of different chemical sanitizers.
2. Why do we need to check the concentration of chemical agents when sanitizing tools and c. appreciates the importance of cleaning and sanitizing in our daily living
equipment?
PRE- ASSESSMENT
Given the scrambled letters below, unscrambled them to get a word or a group of words related
to cleaning and maintaining kitchen premises. Write your answer opposite each item.
1. AINSZTEI: __________________________
2. PENMEQUTI: __________________________
3. NGILCAEN: __________________________
4. CNKTIEH: ___________________________
5. LCEHIMAC: ___________________________
3. If you were asked to sanitize the dishes at home, which method you prefer to use? Using heat 6. PERAETPIZ: ___________________________
or chemical method? Support your answer. 7. ELSHERIS: ___________________________
8. DIONIE: ___________________________
9. RINCHOLE: ___________________________
10. LOVENTS: __________________________
DIP
ACTIVITY 1: COMPARE AND CONSTRAST!
Write the different and similarities of cleaning and sanitizing
2nd Week
CLEANING
Storage of Tools, Utensils and Equipment
1. They should be stored in a clean dry place.
SIMILARITI 2. Cups, bowls and glasses should be stored upside down.
ES 3. Utensils should be placed at the bottom, especially heavy ones.
4. Kitchen tools should be classified according to their use and functions. They should be store
in different drawers with proper labels to make it easy for you find anything when needed.
5. Use clean and removable towels for lining drawers.
6. Racks, trays and shelves should be made of materials that are imperious, corrosive- resistant,
nontoxic, smooth, durable and resistant to chopping.
7. As much as possible, store kitchen tools, utensils and equipment based on the materials used.
8. Arrange equipment based on its size, shape, and color to achieve balance and harmony.
9. Store chemical agents where these cannot be easily reached by children and away from food
Question:
to avoid switching them, especially liquid and powdered from chemicals.
1. Base from the above activity, what idea can you derived from the words you listed aboupt 10. Think of the things you always use and keep these where you can easily find and reach them.
cleaning and sanitizing? Write your answer into 2 paragraph form.
11. Store things you seldom use in the upper portion of your cabinet.
12. Always follow the rule of safety first when storing portion of your cabinet
DO
Activity 1: Tell me a Story
Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the
preparation of food of your family for lunch. In two or three paragraphs. Write your answer
inside the box what you will do to accomplish tasks successfully. Write your answer at page 5
DEEPEN
Activity 1: Information Sheet DEEPEN
CLEANING AND SANITIZING Activity 1: Information Sheet
Methods of Cleaning and Sanitizing Kitchen Tools and Equipment
4. Image where you will place all the kitchen tools, utensils and equipment available
plan to purchase in the future.
5. Arrange everything that makes your comfortable.
6. Bear in mind the rule of safety first in setting up your kitchen.
7. Follow the principles of design to achieve balance and harmony
8. be happy and satisfied with the outcome. Show it to others but be open to suggestions.
1. Collect Cleaning - process of removing food and other types of soil from a surface, such as a
used and 2. Start
Cleaning dish, glass or cutting board using the correct cleaning agent on food contact surfaces.
soiled
(scrape,
utensils, stcak and 1. Detergent- it comes in liquid, bar and powder forms. It is used for dishwashing dinners
Tools and pre-rinse)
Equioment wares, table surfaces, tools utensils and equipment.
2. Solvent - Used on surfaces to remove grease
- Often called degreaser
3. Acid cleaners - Often used to remove scales in washing machines
5. Store - Used on mineral deposit that are not removed by detergents
Properly 3. Continue
(Tools, Cleaning 4. Abrasive cleaner - Used to remove heavy accumulations of dirt that are difficult to remove by
utensils and (wash, rinse detergent.
equipment.) anf sanitize) Sanitizing – is the process of removing microorganisms that remain on the tools or
equipment despite cleaning by heat, radiation and chemicals.
4. Air- dry
Sanitizing Methods Using Heat
(Utensils,
tools and 1. Steam
equipemnt.)
2. Hot water
Tips in Organizing Your Own Kitchen
3. Hot air
1. Try to image the setup of your kitchen.
2. Find inspiration from magazines and other reading materials in visualizing your
Use hot water is commonly practiced for the purpose of sanitizing. Here, the
dream kitchen and transforming a kitchen into this or something close to it using your
temperature must be at least 165°F- 180°F (74°C-82°C) depending on the size of rack
own touch. used. Sanitizing with hot water must be done for about 30 seconds.
3. Plan and prepare your personalized cabinet according to your taste and preference. Sanitizing Methods Using Chemicals
Sanitizing – is the process of removing microorganisms that remain on the tools or
1. Chlorine
equipment despite cleaning by heat, radiation and chemicals.
Sanitizing Methods Using Heat 2. Iodine
1. Steam
2. Hot water 3. Quaternary Ammonium
3. Hot air Using chemical as sanitizer is easier, but there are some factors to be considered to
Use hot water is commonly practiced for the purpose of sanitizing. Here, the maintain their effectiveness, such as concentration, temperature, and contact time.
temperature must be at least 165°F- 180°F (74°C-82°C) depending on the size of rack
used. Sanitizing with hot water must be done for about 30 seconds. Activity 2: You know me well
Sanitizing Methods Using Chemicals
Complete the following table
1. Chlorine
2. Iodine
3. Quaternary Ammonium Chemical Advantage Disadvantage
Using chemical as sanitizer is easier, but there are some factors to be considered to
maintain their effectiveness, such as concentration, temperature, and contact time.
Chlorine 1. 1.
2. 2.
3. 3.
Iodine 1. 1.
2. 2.
3. 3.
Quaternary 1. 1.
Ammonium 2. 2.
Compounds 3. 3.
Activity 3: View the ways
Watch a video presentation on how to sanitize kitchen tools and equipment. Answer the
following questions of what have you learned in the presentation and write your answer in a
short bond paper then attached to your module.
1. What is the video presentation all about?
2. How are kitchen tools and equipment sanitized in presentation?
3. Is there an application of appropriate safety measures in the presentation?
