First Quarter L121111111111111111111.pptx

tle 9

1. LESSON 1: CLEAN, SANITIZE & STORE KITCHEN TOOLS & EQUIPMENT

2. Learning competencies: Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment, Prepare cleaning agents in accordance with manufacturer’s instructions, Clean and sanitize kitchen tools in accordance with prescribed standards and Store cleaned kitchen tools and equipment safety in designated space.

3. introduction: It is important to clean, sanitize and store equipment properly for us to avoid bacteria from penetrating or accidents. Cleaning and sanitizing the equipment is essential because it helps us to be more secured, far from bacteria and others causes of illnesses.

4. Terminologies : Cleaning chemicals • These are compounds that are used to get rid of dirt, dust, blemishes, bad scents and clutter on surfaces. It is usually in the forms of liquid, powder, spray or granule. Cleaning • It is the process of removing unwanted substances, such as dirt, infectious agents, and other impurities, from an object or environment. Sanitizing • It is the process of cleaning something to make it free of bacteria or diseases causing elements.

5. WATER

6. SOLVENT

7. BAKING SODA

8. CLEANING

9. CABINETS

10. 6. A 7. C 8. C 9. D 10. D