Republic of the Philippines
Department of Education
Region lV- B (MIMAROPA)
Division of Romblon
EPIPHANY SCHOOL OF PEACE AND GOODWILL
Dapawan, Odiongan, Romblon
Florence Famini
NAME: ____________________________________________________
GRADE/SECTION:________________________________________
9 Ramento
BARANGAY:_______________________________________________
SUBJECT TEACHER:______________________________________
TEACHER MADE LEARNER’S MATERIAL IN T.L.E
FIRST QOUARTER – WEEK 2
Cleaning and Maintaining Kitchen Tools,
Equipment, and Premises
Lesson 1.
1.Kitchen Tools and Equipment
2.General Guides in the Cleanliness and
Sanitation of the Kitchen
3.Procedure in Washing Dishes, Cooking
Utensils, Glassware, and Flatware
4.Cleaning Equipment, Supplies, Materials,
and Cleaning Chemicals
5.General Rules in Using and Cleaning
Kitchen Equipment
6.Handling Liquid Wastes and Linens
Continuation of Week 1
LESSON 1
Cleaning Equipment, Supplies, Materials, and
Cleaning Chemicals
LEARNING OUTCOMES:
At the end of this Lesson you are expected
to do the following:
LO.1
Cite the different cleaning equipment, supplies, materials, and cleaning
chemicals and their specific uses;
Cite the general rules on using the cleaning equipment; and
Explain how to handle liquid wastes and linen.
Definition of terms
Guide – that which leads or directs
Sanitation – refers to hygienic practices promoting good health conditions
Auxiliary – those that assist or aid in a specific kind of activity
Bactericides – substances or chemicals that kill bacteria
Perforated – that which has hole or series of holes
Detergent – substance that cleanses
Segregation – an act of separating from others
Biodegradable – that which deteriorates and decomposes over a period of time
Scraping – an act of cleaning by rubbing with a sharp object
Pre – rinsing – to wash before soaping to remove food particles adhering to
dishes
Regulation – rules prescribed by someone in authority
Immerse – to dip into water or other fluid
Fumigate – to expose to make, as in disinfecting vermin
What Do You Need To Know?
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self 1.1.
Information Sheet 1.1
Cleaning Equipment, Supplies, Materials, and Cleaning Chemicals
The kitchen premise requires a thorough cleaning and sanitation. Cleaning means the
absence of visible dirt while sanitation is killing germs and bacteria through the use of
sanitizing chemicals such as disinfectants or by hot water or steam as used in dishwashing and
laundry. The following are some of the cleaning equipment, supplies and materials, and
cleaning chemicals with their proper use and maintenance.
Floor polisher Used in scrubbing, stripping, and polishing hard floor
surfaces
Uses appropriate pad for scrubbing, stripping, and
polishing
Wet and dry vacuum cleaner It is an all – purpose vacuum for dry and wet surfaces. It is
used to absorb water in wet surface and to suck up dust
and dirt usually from floors and from other surfaces such as
upholstery and draperies.
Scouring pads The rough mesh sides of the scrubbing pads are for
scrubbing purposes, which are used with scouring powder.
The sponge-like sides of the scrubbing pads are used for
cleaning painted surfaces, marble, and porcelain. Use
scrubbing pad with soap and water
Cart or trolley it is used to keep all cleaning supplies and chemicals which
can be moved from one place to another, thus making
cleaning faster and easier.
Wiping cloths These are highly absorbent cotton cloths used to remove
dirt and easy to remove stains. It is also used to absorb
water on tables, counters, and work surfaces.
Mops with handle Used for manual floor mopping.
Clean water must be retained in one bucket while dirty
water has to be squeezed into another bucket
Ceiling broom This is used to remove cobwebs and dust off the ceiling.
Clean the bristles of the broom after use.
Trash bag This is a disposal receptacle used to contain
garbage or rubbish and needed to be secured and
disposed properly to prevent the spread of bad
odor and bacteria.
Soft brooms and stick broom Soft broom is used for fine surfaces like floor, while stick
broom is used for tough surfaces.
Sponges These are used to clean fine surfaces. Wash and rinse
sponges after using and make sure that no soap is left in
the pads.
Bucket This is used with mop for cleaning floors and walls. Empty
the bucket when the water is dirty. Clean and dry after use.
Insect sprayer Used to fumigate and eliminate pests and mosquitoes.
Used protective mask while spraying
Cleaning Chemicals Proper Usage
Insecticides Used to eliminate insects and pests. Since
this toxic, avoid spraying insecticides into
food containers and food items.
Disinfectant Used to clean sink and areas with bacterial
contaminations. One cup of disinfectant can
be diluted in one gallon of water. Apply
solution with damp cloth then rinse and dry.
Use hand gloves when handling chemicals.
Drain cleaners Used to remove clogs in sink drains. Chemical
is poured into sink drains then allowed to
stand for a number of minutes then flushed.
degreaser Used to wipe out grease, oil, and dirt. Read
the label and follow the procedure for
degreasing. Follow manufacturer’s
instructions accordingly.
General Rules in Using and Cleaning Kitchen Equipment
1. Check electrical equipment before using. Check for frayed wires, loose plugs and connections. Repair if
needed before using.
2. Handle equipment properly. Proper handling reduces repair and corrective maintenance.
3. Store equipment in their proper storage after using. Do not leave them lying around as obstruction to
workers.
4. Read carefully and follow manufacturer’s instructions on how to use and how to take care of the
equipment.
5. Have a regular checkup of kitchen equipment for preventive and corrective maintenance.
How
How Much Have You Learned
Self - Check 1.1
Direction: Give an example of equipment. Write the steps on how to use and clean the equipment.
1. Wet and dry vacuum cleaner it is used for
dry and wet surfaces it is used to absorb
water in wet surface and to stuck up dust
and dirt usually from floors and from other
surfaces such as upholstery and draperies.
To clean remove filter from vacuum. Gently
tap the filter against the inside wall of your
drum and the debris lossen and fall.
Handling Liquid Wastes and Linens
Liquid waste refers to any form of liquid residue that is hazardous for people and the environment such as
chemicals and disinfectants used in cleaning and sanitizing the kitchen premises. There should be a disposal area for
liquid wastes. This area should be away from sources of water and plants which may be contaminated by these.
Commercial food establishment have a sewage system that leads to septic tanks where these wastes are stored and
discarded.
Dirty linens, on the other hand, are segregated according to the degree of stains and dirt present to them.
Separate the dirtiest ones from the least dirty; the white from colored. Soak in bleaching solutions stained white
linens. These are available bleaching agents for colored linens.
Proceeds with the usual steps in laundering after stains and dirt have been soaked and removed. Begin with the
white linens, followed by the colored ones. Wash, rinse, and dry. Washing machines, spinners, and dryers are the
equipment used for this purpose.
Self – check 1.2
A. MATCHING TYPE
Directions: Match the meaning and functions in Column A with the terms in Column B. Write
only the letter of your answer.
A. killing germs and bacteria
B 1.
B. used with mop for cleaning floors and walls
J 2.
C. Used to eliminate insects and pests
D 3.
I 4. D. These are used to clean fine surfaces
F 5. E. Used to remove clogs in sink drains
C 6. Insecticides F. This is used to remove cobwebs and dust off the ceiling
G. Used for manual floor mopping
H 7. Degreaser H. Used to wipe out grease, oil, and dirt
G 8.
I. Used in scrubbing, stripping, and polishing hard floor
E 9.insecticideseaners surfaces
A 10. Sanitation
J. It is an all – purpose vacuum for dry and wet surfaces
How Do You Extend Your Learning?
WORD HUNT
Directions: Find the 10 WORDS in the password puzzle.
V A C U U M B C D E
A W A T E R H G M F
S A N I T A T I O N
O G N M L K J I P S
A O E P C L E A N C
P S R R Q C A R E R
T U V W M X Y Z A U
E D B P E S T S C B
Congratulations! You did a great job! Rest
and relax a while then move on to the next
lesson. Good luck!
REFERENCE
Contact no.: 09300536388
Email Add:
[email protected] Fbaccount: Christine
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