TLE 7 Cookery Week 2 TLE 7 Cookerry Week

ppt

1. PRE-TEST Directions: Encircle letter of your answer.

2. What do you call the process of removing the soil or dirt from a surface? heating b. cooking c. cleaning d. sanitizing

3. 2. Which of the following cleaning agents is use to routinely wash plates and other tableware? detergent b. acid cleaner c. solvent cleaner d. abrasive cleaner

4. 3. Which cleaning agent is used periodically on surfaces where greases have burned on? detergent b. acid cleaner c. solvent cleaner d. abrasive cleaner

5. 4. Which of the following cleaning agents is used occasionally on tools and equipment with mineral deposits that detergents cannot remove? detergent b. acid cleaner c. solvent cleaner d. abrasive cleaner

6. 5. Which cleaning agent removes heavy accumulations of soil that are difficult to remove with detergent? detergent acid cleaner solvent cleaner abrasive cleaner

7. 6. What is the process of killing harmful bacteria in a surface? heating b. cooking c. cleaning d. sanitizing

8. 7. What factor affects the effectiveness of chemical based on the volume of how much chemical is used? color b. temperature c. concentration d. contact time

9. 8. Which of the following factor of chemical effectiveness states that chemical sanitizers work best in lukewarm water? color b. temperature c. concentration d. contact time

10. 9. What chemical sanitizer is highly effective on variety of bacteria yet generally inexpensive? iodine b. detergent c. chlorine d. quaternary ammonium compound

11. 10. Which of the following cleaning agents form brown color that indicates its strength? iodine b. detergent c. chlorine d. quaternary ammonium compound

12. ANSWER KEY: C A C B D 6. D 7. C 8. B 9. C 10. A

13. Lesson 1: Use and Maintain Kitchen Tools and Equipment’s OBJECTIVES: • Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia. • Use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. • Clean equipment and utensils and store safety in designated place.

14. CLEANING

15. Cleaning is the basic procedure we have to do before and after we are done cooking. This is the process of eliminating, taking away and removing of food and other types of soil from a surface. It is done with a cleaning agent that removes food, soil, or other substances.

16. SANITIZING means to reduce or eliminate pathogenic agents, lowering the number of germs to a safe level. What is considered a safe level depends on public health standards or requirements at a workplace, school, etc. 

17. FOUR CATEGORIES OF CLEANING AGENTS:

18. This is used to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it 1. Detergents

19. This is used sometimes or periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers. 2. Solvent cleaners

20. This is a cleaner to remove heavy accumulations of soil that are difficult to remove with detergents. Some abrasive cleaners also disinfect. 3. Abrasive Cleaner

21. This is used occasionally or periodically on tools and equipment with mineral deposits and other soils that detergents cannot remove. 4. Acid Cleansers

22. DITECTIONS: The learners will divide into five groups. They are going to complete the table by filling in the kitchen cleaning agents use at home on column B. On column C, research on how is the cleaning agents used. You can also check the label for instruction of use. After this, they are going to present it on front of the class. Students will able to use cellphones upon searching.

23. Cleanliness Cooperation Workmanship 10 10 10 Rubrics:

24. Assignment 1.What is Sanitizing? 2. What are the methods of Sanitizing?

25. Identify what is being ask.

26. This is a cleaner to remove heavy accumulations of soil that are difficult to remove with detergents

27. Abrasive Cleaner

28. This is used occasionally or periodically on tools and equipment with mineral deposits and other soils that detergents cannot remove.

29. Acid Cleaner

30. This is used sometimes or periodically on surfaces where grease has burned on, are often called degreasers.

31. Solvent Cleaner

32. This is used to routinely wash tableware, surfaces, and equipment.

33. Detergents

34. SANITIZING

35. Sanitizing is the process of killing present harmful bacteria in a surface. It can be done using heat, radiation, or chemicals.

36. SANITIZING METHODS

37. Three methods in using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants, eateries and even in Filipino homes. We do this by soaking spoons and forks in hot water for 30 seconds and more before using it. 1. Heat

38. Approved sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are: 2. Chemicals

39. The volume of how much you use of a particular chemical. A little might not be effective enough and using too much might be harmful. 1. Concentration 2. Temperature There is a recommended length of time also found at the back label of the chemical 3. Contact time Generally chemical sanitizers work best in lukewarm water or as indicated at the back label of the chemical.

40. Direction: Using Ven Diagram. Compare and Contrast Chemical Sanitizing and Heat Sanitizing.

41. Chemical Sanitizing Heat Sanitizing

42. ASSIGNMENT: Search for the advantages & disadvantages of different chemical sanitizers

43. What is Sanitizing?

44. Give the 2 methods of sanitizing.

45. Differentiate heat and chemical sanitizing

46. LLHOINREC

47. CHLORINE

48. EODINI

49. IODINE

50. ADVANTAGES & DISADVANTAGES OF DIFFERENT CHEMICAL SANITIZERS

51. CHLORINE

52. Advantage Highly effective on variety of bacteria. Not affected by hard water. Generally inexpensive Disadvantage Corrosive Irritating to the skin effectiveness. Deteriorates during storage and when exposed to light. Dissolves rapidly loses activity in the presence of organic matter .

53. IODINE

54. Advantage Forms brown color that indicates strength. Not affected by hardwater. Less irritating to the skin than is chlorine. Activity not lost rapidly in the presence of organic matter. Disadvantage Effectiveness decreases greatly with an increase in acidity. Should not be used in water that is at 48-degree Celsius or hotter. Might discolor equipment and surfaces.

55. QUATERNARY AMMONIUM COMPOUNDS

56. Advantage Nontoxic, odorless, colorless, noncorrosive, nonirritating Stable to heat and relatively stable in the presence of organic matter. Disadvantage Slow destruction of some microorganisms. Not compatible with some detergents and hard water.

57. Direction: List down at least 3 advantages and disadvantages of chlorine and iodine.

58. Chlorine Advantage 1 2 3 Disadvantage 1 2 3 Iodine Advantage 1 2 3 Disadvantage 1 2 3

59. ASSIGNMENT: Prepare for your long quiz tomorrow.