TLE 9-Quarter 1-Week 2-Clean, Sanitize, and Store Kitchen Tools and Equipment

Technology and Livelihood Education-Cookery 9-Quarter 1-Week 2-Clean, Sanitize, and Store Kitchen Tools and Equipment

1. Quarter 1 – Module 2: Clean, Sanitize, And Store Kitchen Tools And Equipment

2. After going through this lesson, you are expected to : recognize kitchen tools and equipment to be cleaned and sanitized; b. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment; c. prepare cleaning agents in accordance with manufacturer’s instructions; and d. clean and sanitize kitchen tools in accordance with prescribed standard.

3. Direction: As a review of the previous lesson, identify the tool or equipment being asked in each statement. _______________ 1. Also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents. _______________ 2. Are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic. _______________ 3. Are practical for opening food packages, cutting tape or string or simply removing labels or tags from items. _______________ 4. Has a two-sided blade and serrated edge. It is used to section citrus fruits. _______________ 5. Is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance. They vary in the amount of power (voltage/wattage.)

4. Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces.