Cookery Module 1 Week 1-2.pptxlllllllll

Sanitizing is the process of reducing or eliminating harmful microorganisms—like bacteria and viruses—from surfaces to safe levels, typically using heat, chemicals, or disinfectants.

1. Lesson 1: CLEANING, SANITIZING, AND STORING EQUIPMENT

2. Lesson Objectives At the end of the lesson, the students should be able to: 1. Apply cleanliness and sanitization of kitchen equipment and utensils. 2. Identify chemicals used for sanitizing kitchen equipment and utensils. 3. Perform assembling and disassembling cleaning equipment; and 4. Apply proper storage of cleaning equipment.

3. Motivational Activity Ice Breaker : "Clean, Sanitize, Store Quick Quiz"

4. Instructions: The class will be divided into groups The students will be asked questions related to cleaning, sanitizing, and storing kitchen tools and equipment. Teams earn points for correct answers.

5. What is the first step before sanitizing kitchen equipment? Why should utensils be air-dried instead of wiped with a cloth? How should cups and bowls be stored to keep them clean? Why choosing correct temperature important when sanitizing utensils in a dishwasher? Name one reason why kitchen equipment should be raised off the floor.

6. When should you soak utensils in hot water? Why should silverware be soaked before washing? What tool is best for removing large food scraps before washing dishes? Why is it important to clean the refrigerator regularly? Why is it important to dry equipment completely before storing?

7. CLEANING, SANITIZING, AND STORING EQUIPMENT It refers to the systematic process of maintaining kitchen or food processing tools and surfaces to ensure they are free from dirt, food residues, and harmful microorganisms, thus preventing contamination and ensuring food safety.

8. Kitchen Tools for Cleaning Microfiber Cloths For wiping surfaces, appliances, and counters without scratching. Scrub Brushes and Sponges To remove grease, food residues, and stains from utensils and surfaces. Broom, Dustpan, and Mop For sweeping and mopping floors to remove dirt and spills.

9. Kitchen Tools for Cleaning Rubber Gloves To protect hands from chemicals and hot water. Trash Bins For proper waste disposal.

10. Cutting Tools and Equipments Cutting tools and equipment in the kitchen, such as knives, cutting boards, shears, and slicers, require proper cleaning and maintenance to ensure food safety, prolong their lifespan, and maintain efficiency.

11. Cleaning Procedures: Knives and Shears Wash immediately after use with hot, soapy water. Hand wash is preferred over dishwasher to prevent dulling and damage. Dry thoroughly to avoid rust. Occasionally apply a small amount of vegetable oil on pivot points to keep shears smooth. Store knives blade-down in designated blocks or trays to prevent accidents and damage.

12. Cleaning Procedures: Cutting Boards Scrub with hot, soapy water after each use. Sanitize with a bleach solution or vinegar-water mixture to kill bacteria. Air-dry completely before storing to prevent mold and warping.

13. Maintenance Tips: S tore knives and cutting tools properly in woodblocks or trays designed for specific knives to prevent hazards. Avoid using cutting tools for unintended purposes (e.g., do not cut wire with kitchen shears). Clean woodblocks with a damp cloth; do not immerse in water or use harsh cleaners. Regularly sharpen knives to maintain cutting efficiency and safety.

14. Measuring Tools and Equipment Measuring tools such as digital scales, measuring cups, and spoons are essential for recipe accuracy and portion control in the kitchen. Proper care ensures their precision and longevity.

15. Cleaning Procedures: Digital Scales Wipe with a damp cloth; avoid immersing in water to protect electronic parts. Dry completely before use. Measuring Cups and Spoons Wash with warm, soapy water, rinse thoroughly to remove residue, and dry completely to prevent rust or contamination.

16. Maintenance Tips: Follow manufacturer instructions for specific cleaning and calibration needs. Avoid harsh chemicals or abrasive materials that can damage surfaces. Calibrate digital scales periodically to maintain accuracy.

17. Kitchen Tools for Cleaning Mixers Electric stand mixers or hand mixers to blend ingredients quickly and efficiently. Ovens A kitchen appliance used to cook, bake, roast, grill, and heat food by applying dry heat in an enclosed chamber. Mixing Bowls Large, non-slip bowls made of stainless steel, glass, or plastic to combine ingredients.

18. Kitchen Tools for Cleaning Spatulas and Whisks For mixing, folding, scraping, and whipping ingredients. Silicone spatulas are heat resistant and versatile. Baking Trays and Pans Heavy-duty trays and pans in various shapes (round, square, rectangular) suitable for different baked goods.

19. Maintenance Tips: Wash mixing bowls, spatulas, whisks, and trays with warm soapy water to remove residue. Use non-abrasive sponges or cloths to avoid scratching surfaces, especially on nonstick mats and pans. Regularly sanitize baking trays, mats, and utensils to prevent contamination. Air dry or towel dry tools completely to prevent rust and bacterial growth. Keep baking tools organized in a dry, clean area to avoid damage and contamination.

20. A. GOOD HOUSEKEEPING PRACTICES 1. Keep the Kitchen Clean Regularly clean the refrigerator, stove, lights, windows, cupboards, doors, counters, walls, and floors. Clean the sink, drains, stove, and cooking surfaces every day. Wipe off food and grease after each use. Clean the refrigerator as often as the manufacturer suggests. 2. Eliminate the Possible Breeding Places of Flies Screen the house and use effective insecticides and fly swatters whenever necessary.

21. A. GOOD HOUSEKEEPING PRACTICES 3. Exterminate Rodents Do not leave food and dirty dishes on the table and sink to prevent them from multiplying. Keep all foods likely to be eaten by rats in rodent-proof containers. 4. Prevent and Control Insect Infestation They will create filth and infestation. Always keep sink and areas around including floor clean. Dry after the evening meals.

22. A. GOOD HOUSEKEEPING PRACTICES 5. Store garbage in a can with a tight fitting lid until it is collected Keep a gallon can or plastic container lined with plastic bag for daily kitchen waste. Dispose after evening meal to a regular garbage can outside the kitchen.

23. SANITATION PRACTICES

24. B. EQUIPMENT SANITATION PROCEDURES 1. Range Remove all burnt sediments and wipe grease from top of range after each use. Scrape grease from curbs and openings hinges. When cool, wash top of range Run oiled cloth over top of range Clean oven by removing grates, scraping off food deposits, washing and drying.

25. B. EQUIPMENT SANITATION PROCEDURES 1. Range Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners should be cleaned with a brush or with a damp cloth. Before replacing, rub with oil-damped cloth

26. B. EQUIPMENT SANITATION PROCEDURES 2. Dishwashing Machine Remove strainer pans, wash and stock outside machine until next use. Scrub inside frequently with stiff brush. Remove and clean the wash and rinse arms and fits daily to remove foreign particles. Wash tables and top of machine.

27. B. EQUIPMENT SANITATION PROCEDURES 2. Dishwashing Machine Clean nozzles. Do a special periodic cleaning in hard water area.

28. B. EQUIPMENT SANITATION PROCEDURES 3. Slicers Clean immediately after using, especially after slicing vegetables and nuts. Remove all parts to clean Dry and cover knives after cleaning with oil-damped cloth. Wash carriage slides thoroughly. Wipe outside with cloth.

29. B. EQUIPMENT SANITATION PROCEDURES 3. Slicers Clean table and pedestal under slicers. Replace guard after cleaning.

30. B. EQUIPMENT SANITATION PROCEDURES C. PROPER DISHWASHING TECHNIQUES Remove large food scraps with a rubber scraper. Rinse or soak pans and utensils right after use, especially those with sugar, fats, or starch, in hot water. Stack dishes in this order: glassware, silverware, chinaware, then utensils, on the right side of the sink. Wash glassware with soap and rinse in hot water. Soak silverware, scrub off dirt, soap each piece, and rinse with hot water.

31. B. EQUIPMENT SANITATION PROCEDURES C. PROPER DISHWASHING TECHNIQUES Scrape, soap, and rinse chinaware in hot water (at least 66 ° C/150 ° F). Scrub utensils and pans thoroughly; use ammonia for fat removal. Soap and rinse in hot water (66 ° C/150 ° F or higher).

32. KITCHEN PREMISES Refrigerator 1. Wipe up spilled foods immediately 2. Wash inside shelves and trays at least twice a week with baking soda. 3. Rinse and dry thoroughly 4. Flush drains weekly

33. KITCHEN PREMISES Sink and Drains 1. Keep outlet screened at all times 2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz. to 2 gal. of water) 3. Clean and replace greased tray regularly. 4. Use force pump if drain is slow 5. Replace washers immediately on leaking faucets.

34. B. EQUIPMENT SANITATION PROCEDURES D. CHEMICALS FOR CLEANING AND/OR SANITIZING KITCHEN EQUIPMENT AND UTENSILS 1. Ammonia 6. Disinfectant 2. Dish Washing Liquid 7. Soap 3. Chlorine 4. Carbolic Acid 5. Timsen

35. B. EQUIPMENT SANITATION PROCEDURES E. PROPER STORAGE OF CLEANING EQUIPMENT Storage of Washed Utensils Store items in a clean, dry place protected from pests and contamination. Store cups, bowls, and glasses upside down. Cover or invert utensils and containers if not kept in closed cupboards. Store utensils on the bottom shelves below work surfaces.

36. B. EQUIPMENT SANITATION PROCEDURES E. PROPER STORAGE OF CLEANING EQUIPMENT Storage of Washed Utensils Use racks, trays, and shelves made of smooth, durable, non-toxic, and corrosion-resistant materials. Drawers should be made of the same materials and kept clean. Avoid fully lined drawers, but clean removable towels can be used as liners.

37. B. EQUIPMENT SANITATION PROCEDURES F. EQUIPMENT TO BE SANITIZED Eating Utensils (plates, spoons, fork, glasses, cups and saucers) Cooking Utensils (pots, pans, kettle, casserole) Cutting Tools (cutlery, knives) Preparing Tools (chopping board, containers) Garbage Bins Exhaust Fan Refrigerator Sink and Drains

38. LABORATORY ACTIVITY Plan for Laboratory Activities: a. Demonstrate cleaning and sanitizing of kitchen equipment and utensils. b. Assemble and disassemble cleaning equipment.

39. Thank You

40. Lesson 2: CLEANING AND SANITIZING PREMISES

41. Lesson Objectives At the end of the lesson, the students should be able to: 1. identify types of chemicals and equipment for cleaning and sanitizing 2. apply first aid procedures for accidents caused by chemicals 3. sanitize equipment

42. CLEANING AND SANITIZING PREMISES It refers to the processes used to remove dirt, food residues, and harmful microorganisms from surfaces and equipment in a facility, ensuring a safe and hygienic environment.

43. Sanitizers and Disinfectants Sanitizers Chemically reduce bacteria on surfaces by at least 99.9%, mainly targeting bacteria, and are often used on food contact surfaces. Disinfectants kills a broader range of microorganisms including bacteria, viruses, fungi, and molds, and are usually stronger and used on non-food contact surfaces like floors and walls.

44. Types of Sanitizers and Disinfectants 1. Chemical Chemical Sanitizers and Disinfectants are substances that use chemical agents to reduce or kill microorganisms on surfaces. a. chlorine b. carbolic acid c. ammonia d. detergents e. dishwashing liquid f. timsen g. soap h. alcohol i. boric acid

45. 2. Physical Sanitizers and Disinfectants refer to non-chemical methods that kill or reduce microbes, such as heat (e.g., boiling, steam, or hot water sanitizing), ultraviolet (UV) light, or radiation. a. hot water b. steam c. dry heat d. UV light (ultraviolet light) e. filtration Types of Sanitizers and Disinfectants

46. You will be shown a video about cleaning and sanitizing premises. Listen carefully and take notes because at the end of the video we will have a quiz.

47. Questions: What is the main difference between cleaning, and sanitizing? Why is routine cleaning important in commercial premises? Which surfaces in a commercial space require more frequent cleaning and sanitizing? Why is it important to use different cleaning products for different surfaces? What personal protective equipment (PPE) should cleaning staff wear when sanitizing premises?

48. Essay Question: Explain the importance of following proper cleaning and sanitizing protocols in commercial premises and how these practices impact public health, employee productivity, and business reputation.

49. Thank You

50. Lesson 3: HANDLING WASTE AND LINENS

51. Lesson Objectives At the end of the lesson the students should be able to: 1. apply waste management procedure and practices; and 2. identify linens according to work place procedure.

52. You will be shown a video about proper dishwashing techniques. Listen carefully and take notes because at the end of the video you will be asked questions.

53. Questions: What is the purpose of scraping dishes before washing them in the manual dishwashing process? What are some effective strategies to reduce food waste before it is generated? Discuss the importance of effective waste management in foodservice establishments and its impact on environmental sustainability, operational costs, and public health.

54. HANDLING WASTE AND LINENS It refers to the safe and hygienic management of both waste materials and cloth items (like bedding, towels, and clothing) in settings such as healthcare, hospitality, or food service. What is Linen? Any cloth item such as bedding, towels, and clothing.

55. A. Waste Management and Disposal Procedure and Techniques 1. Waste Avoidance – refers to engaging into an activity that prevent generation of waste. 2. Waste Reduction – the process of minimizing wasteful consumption of goods. 3. Re-use – the process of recovering materials intended for some purpose without changing their physical and chemical characteristics.

56. A. Waste Management and Disposal Procedure and Techniques 4. Recycling – the treatment of used or waste materials through a process of making them suitable for beneficial use and for other purposes. 5. Composting – the controlled decomposition of organic matter by micro-organisms, mainly bacteria and fungi into humus-like product. 6. Waste disposal – refers to the proper discharge of any solid waste into or in any land.

57. B. Waste Disposal 1. Liquid waste should be disposed and other sanitizing agents. 2. Floor drain should be functional and properly covered with a trap. 3. Waste should be controlled and disposed off frequently in properly covered container.

58. C. Kinds of Linens 1. Napkins 2. Table cloth 3. Serving cloth 4. Tea towels 5. Clothing 6. Cleaning cloth 7. Table runners

59. D. Sorting of linen according to work place 1. Kitchen Cleaning cloth Clothing 2. Dining Area Napkins Tea towels Table cloth Serving cloth

60. Essay Questions Discuss the importance of proper handling, cleaning, and storage of linens in preventing contamination and ensuring hygiene in hospitality and healthcare environments. Explain the key steps involved in safe linen management, including sorting, laundering, drying, and storage, and how each step contributes to infection control.

61. Lesson 4: Proper Dishwashing TechniqueS

62. Lesson Objectives At the end of the lesson, the students should be able to: Define proper dishwashing and explain its importance in maintaining hygiene and food safety. Differentiate between the various dishwashing methods (manual, mechanical, semi-automatic, conveyor) and explain when each is appropriate to use. Demonstrate correct dishwashing techniques using the three-compartment sink method, emphasizing the correct order and use of tools.

63. You will be shown a video about waste management. Listen carefully and take notes because at the end of the video you will be asked questions.

64. Questions: What is the purpose of scraping dishes before washing them in the manual dishwashing process? Explain why air drying dishes is preferred over towel drying after washing and sanitizing.

65. Dishwashing It is essential for maintaining hygiene and preventing the spread of foodborne illnesses. Proper dishwashing involves a systematic process to ensure all dishes are thoroughly cleaned and sanitized, whether done by hand or using a machine.

66. Five Proper Dishwashing Technique (Manual) Preparation and Scraping Remove leftover food and debris from dishes by scraping or pre-rinsing before washing Washing Wash dishes in hot, soapy water (ideally above 43 ° C/109 ° F) using a sponge or brush. Start with less-soiled items (glasses, utensils) and proceed to dirtier ones (plates, pots).

67. Five Proper Dishwashing Technique (Manual) Rinsing Rinse dishes in clean, hot water to remove soap and loosened debris. Sanitizing Sanitize dishes by soaking them in a sanitizing solution or very hot water (at least 77 ° C/170 ° F) for a specified time (usually 45 seconds to 1 minute). Air Drying Place dishes in a rack to air dry. Avoid towel drying to prevent recontamination.

68. Three-Compartment Sink Method STEP DESCRIPTION 1. Scrape Remove food debris and pre-rinse dishes. 2. Wash Clean in hot, soapy water in the first compartment. 3. Rinse Rinse with clean, hot water in the second compartment. 4. Sanitize Soak in sanitizer solution or hot water in the third compartment. 5. Airdry Place on a rack to air dry.

69. Types of Dishwashing Methods Manual Dishwashing Washing dishes by hand using a sink or basin. Common in homes, small kitchens, and places without dishwashers. Mechanical/Machine Dishwashing Using dishwashers (domestic or commercial) that automate the washing, rinsing, and sanitizing process. Includes spray arm dishwashers and impeller dishwashers.

70. Types of Dishwashing Methods Semi-Automatic and Conveyor Dishwashing Dishes are loaded onto racks or conveyor belts that move through washing, rinsing, and sanitizing stations. F light Conveyor Dishwashing Used in large-scale operations, dishes are placed on pegs and automatically transported through the washing process

71. I nstruction: Choose the letter of the correct answer. 1. Which cleaning product is recommended for washing dishes by hand? A. Dishwasher tablets B. Dishwashing liquid C. Bleach only D. Soap bars 2. What is the first step in washing dishes manually? A. Sanitizing B. Scraping off leftover food C. Rinsing with cold water D. Drying with a towel 3. When washing dishes by hand, which items should be washed first? A. Pots and pans B. Plates and bowls C. Glasses and utensils D. Serving trays 4. What is the safest way to dry dishes after washing by hand? A. Using a clean towel B. Air drying on a rack C. Wiping with a cloth D. Using a hairdryer Assessment

72. 5. What temperature should the water be for effective manual dishwashing? A. Cold water B. Warm water around 110 ° F to 120 ° F (43 ° C to 49 ° C) C. Boiling water only D. Room temperature water 6. Why is it important to scrape dishes before washing? A. To save water B. To prevent wash water from becoming dirty too quickly C. To dry dishes faster D. To sanitize dishes 7. Which dishwashing method uses conveyor belts to clean large volumes of dishes? A. Manual dishwashing B. Mechanical dishwashing C. Conveyor dishwashing D. Semi-automatic dishwashing 8. What should you do if the wash water becomes greasy or dirty during manual dishwashing? A. Continue washing B. Add more detergent C. Change the wash water D. Rinse dishes immediately Assessment

73. 9. Can you use the same dish soap for hand washing and automatic dishwashers? A. Yes, always B. No, dishwashing liquid is for hand washing; dishwasher detergent is for machines C. Yes, but only in small amounts D. Only if the soap is biodegradable 10. What is a key benefit of using a mechanical dishwasher over manual washing? A. Uses less electricity B. Automates washing, rinsing, and sanitizing C. Requires no detergent D. Cleans dishes without water Assessment

74. Explain the health risks associated with improper dishwashing and how following proper dishwashing techniques can prevent foodborne illnesses. ESSAY (5pts)

75. B B C B B B C C B B Answer Key

76. Thank You

77. Lesson 5: Techniques in storing cleaned kitchen tools and equipmenTS

78. Lesson Objectives At the end of the lesson, the students should be able to: Recognize the proper storing and stacking of kitchen tools and equipment; Demonstrate understanding on the proper storing and stacking of kitchentools and equipment; and Determine the steps in organizing kitchen cabinets.

79. You will be shown a video about waste management. Listen carefully and take notes because at the end of the video you will be asked questions.

80. Questions: Why is it important to store kitchen tools and equipment in a clean, dry, and well-ventilated area? Why is it important to separate food storage areas from chemical and cleaning supply storage in a commercial kitchen?

81. Proper Storage of Kitchen Tools and Equipments Are fundamental aspect of maintaining hygiene, safety, and operational efficiency in any kitchen environment, especially in commercial kitchens. It involves organizing, protecting, and preserving kitchen items after cleaning to prevent contamination, damage, and deterioration, ensuring they remain safe and functional for future use.

82. 5 Key Techniques Designate Specific Storage Areas Assign clear, dedicated spaces for different types of tools and equipment. This helps keep the kitchen organized and ensures that staff can easily find and return items. Use shelving, racks, drawers, or bins tailored to the size and type of equipment. Use Vertical and Horizontal Storage Systems Vertical racks utilize wall space for hanging utensils, cutting boards, and smaller tools, freeing up floor and counter space. Horizontal racks or shelves are ideal for heavier equipment like pots and pans, ensuring they are stored securely and safely.

83. 5 Key Techniques Protect Items with Airtight or Covered Containers Smaller tools and accessories should be stored in airtight bins or containers to protect them from dust, moisture, and pests. Clear containers help staff quickly identify contents. Maintain Clean and Dry Conditions Ensure all tools are completely dry before storage to prevent rust, mold, and bacterial growth. Storage areas should be well-ventilated and regularly cleaned to maintain hygiene.

84. 5 Key Techniques Regular Inspection and Maintenance Routinely inspect storage areas and tools for cleanliness and damage. Replace or repair damaged equipment promptly to ensure safety and functionality.

85. 9 Steps in Organizing Kitchen Cabinets Remove all the equipment and scrub shelves with soapy water. Think about what you reach most often and make sure it gets a position that’s easy to reach. 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). Take a step back after one shelf is done and make someone else look at what you’ve done.

86. 9 Steps in Organizing Kitchen Cabinets They should be stored in a clean dry place adequately protected against vermin and other sources of contamination. Cups, bowls, and glasses must be inverted for storage. 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.

87. 9 Steps in Organizing Kitchen Cabinets Racks, trays and shelves must be made of materials that are impervious, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping. 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

88. Explain the importance of designating specific storage areas for different kitchen tools and equipment. How does this practice contribute to kitchen efficiency and hygiene? Analyze how maintaining clean, dry, and well-ventilated storage areas affects the longevity and safety of kitchen tools and equipment. Discuss the significance of thoroughly cleaning and preparing storage areas before organizing kitchen cabinets. How does this initial step impact the overall hygiene and efficiency of a kitchen? ESSAY (5pts)

89. Thank You