T Y P E S O F LO2
U S E D I N
I C A L S
C H E M
N D S A N I T I ZI NG
CLEANIN G A
E N T OO L S A N S
KI TCH
EQ U I PM E N T
cleaning
is the process of eliminating unwanted
substances such as dirt, infectious
agents and other impurities from
surfaces like dish, glass, cookware etc.
Cleaning is done with the use of cleaning
agent that removes food and other
substances that can cause
contamination.
cleaning
compound
DETERGENTS
SOLVENT CLEANERS
ACID CLEANERS
ABRASIVES
a water-soluble cleansing agent
that help to remove dirt and
DETERGENT grease from porous surfaces
S (such as fabrics, clothes, non-
treated wood) and/or non-
porous surfaces (such as
metals, plastics, treated wood).
All detergents are made from
soaps or
surfactants.
SOLVENT commonly referred to as
CLEANERS degreasers used to remove
unwanted grease, oil, residue,
coatings or paint from the
surface of a material
ACID cleaning agents are mainly used
CLEANERS for removal of inorganic
deposits that cannot be remove
by ordinary detergents. (Ex:
muriatic acid, phosphoric acid,
nitric acid, sulphuric acid, etc.)
ABRASIVES are designed to remove
relatively heavy amounts of soil.
They wear off dirt, stains,
tarnish, and hard water deposits
by scraping them away
SANITIZIN
lowers the number of germs to a safe
level subject to public health standards.
G
It can involve either cleaning or
disinfecting (or both). Usually you
sanitize in kitchens and other areas that
come into contact with food after using
them. This can be done using heat,
radiation, or chemicals.
METHODS OF
SANITIZING
THERMAL
CHEMICALS
THERMAL
are designed to remove
relatively heavy amounts of soil.
They wear off dirt, stains,
tarnish, and hard water deposits
by scraping them away
There are three primary chemical
sanitizer used in the food service
CHEMICAL
industry: chlorine-based cleaners,
quaternary ammonium and iodine
sanitizers. Chlorine is the most
commonly used chemical sanitizer
agent, since it is effective and
inexpensive. There are factors
influence the effectiveness of
chemical sanitizers.
Le t ’ s w a t c h !
pos t e r
l i g h t i n g
t e r h i g h
a p o s
c r e a t e n g t h e
e o f u s i
o r t a n c
t h e i m p a l s f o r
c h e m i c
l e a n i n g
r i g h t c l s a n d
h e n t o o
n t k i t c
d i ff e r e
i p m e n t .
e q u
Question:
Why is it important to use, clean,
and sanitize kitchen utensils and
equipment correctly?
Explain!
Explain why Cleaning and
sanitizing in kitchen premises is
important to ensure food
Q U I Z T I M E !
O F PA P E R
1 / 4 S H E E T
G E T
1. Which of the kitchen tool is used to measure smaller
quantities of ingredients called for in the recipe? It comes in
variety of sizes, shapes, materials and colors?
a. Measuring Cups
b. Household Scales
c. Measuring spoons
d. Scoops or dippers
[Link] type of utensil is used to core, peel, and section fruits
and vegetables. Blades are short, concave with hollow
ground?
a. Butcher knife
b. French knife
c. Paring knife
d. Shears
3. What is the best equipment for storing because it has
special compartment for meat, fruits and vegetables to keep
the moisture content of each type of food to avoid spoilage
a. Freezers
b. Refrigerators
c. Chillers
d. Coolers
4. What is the right tool used to level off ingredients when
measuring and to spread frostings and sandwich filling?
a. Spatula
b. Knife
c. Rubber Scraper
d. Spoons
5. Which among the stainless steel material enable you to
grab easily and transfer larger food items, poultry or meat
portions to a serving platter, hot deep fryer, and plate?
a. Serving spoons
b. Laddle
c. Serving forks
d. Serving tongs
lE T ’ S
PA P E R S
E R
N G E
W
H A
AN S
E XC
ACTIVITY A ACTIVITY B
1.C [Link]
2.C [Link]
3.B [Link]
4.A [Link]
5.D [Link]