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TLE Exploratory
Cookery
Quarter 1 – Module 2
Maintaining Kitchen Tools and
Equipment
(Week 2)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Cookery as one of the Exploratory Subjects in TLE. The scope of this
module permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course.

This module discusses Cleaning and Sanitizing Materials, and Cleaning and
Sanitizing Utensils, Equipment, and Kitchen Premises.

After going through this module, you are expected to:

• select chemicals used for cleaning and/or sanitizing kitchen equipment and
utensils;
• clean and/or sanitize equipment and/or utensils safely, according to
manufacturer’s instructions; and
• store safely the cleaning equipment in their designated position and area.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment.

What I Know

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): ______________ Module No: _________________
Name of the Activity: What I Know Date: ______________________

Directions: Write the letter of your answer.

1. It is used to routinely wash tableware, surfaces, and equipment. They can

penetrate soil quickly and soften it.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
2. The following are approved chemicals for sanitizing EXCEPT one.
A. Acid C. iodine
B. chlorine D. quaternary ammonium

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 3. Arrange the steps in effectively cleaning and sanitizing utensils
i. drying ii. Washing iii. Sanitizing
A. ii-i-iii C. iii-ii-i
B. 1-iii-ii D. ii-iii-i
4. A chemical that is very effective in sanitizing if it has a hot wash and drying
cycle.
A. Dishwasher C. Soap powder
B. Detergents D. Solvent Cleaners
5. It is done using heat, radiation, or chemicals.
A. cleaning B. disinfecting C. sanitizing D. washing
6. It is used periodically on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in ware
washing machines and steam tables.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
7. It is used periodically on surfaces where grease has burned on. They are
often called degreasers.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
8. It is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board.
A. cleaning B. disinfecting C. sanitizing D. washing
9. At what temperature that the chemical sanitizers work best in water?
A. 500 𝐹(100 𝐶)and 1000 𝐹(380 𝐶) C. 550 𝐹(130 𝐶)and 1200 𝐹(490 𝐶)
B. 50 𝐹(10 𝐶)and 110 𝐹(43 𝐶)
0 0 0 0 D. 550 𝐹(130 𝐶)and 1400 𝐹(600 𝐶)
10. To accurately test the strength of a sanitizing solution, the following tests
must be done EXCEPT one.
A. analyze the solution by testing on surfaces.
B. determine which chemical is being used - chlorine, iodine, or quaternary
ammonium.
C. check with your chemical supplier to be certain that you are using the
correct kit.
D. use appropriate test kit throughout the day to measure chemical
sanitizer concentrations.

What is It

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operating

procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other
foods.

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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. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact
with.) For example, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food-contact
surface. The right cleaning agent must also be selected to make cleaning easy.

Cleaning agents are divided into four categories:

1. Detergents – used detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents.
2. Solvent cleaners – used periodically on surfaces where grease has burned
on. Solvent cleaners are often called degreasers.
3. Acid cleaners - used periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables.
4. Abrasive cleaners - used these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be properly
sanitized. Some chemical sanitizers, such as chlorine and iodine, react with
food and soil and so will be less effective on a surface that has not been properly
cleaned.

Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot
water, and hot air. Hot water is the most common method used in restaurants.
If hot water is used in the third compartment of a three-compartment sink, it
must be at least 171oF (77oC). If a high-temperature ware washing machine
is used to sanitize cleaned dishes, the final sanitizing rinse must be at least
180oF (82oC). For stationary rack, single temperature machines, it must be
at least 165oF (74oC). Cleaned items must be exposed to these temperatures
for at least 30 seconds.

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

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 • Concentration - The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.

• Temperature – Generally, chemical sanitizers work best in water that is

between 55oF(13oC) and 120oF (49oC).

• Contact time - In order for the sanitizer to kill harmful microorganisms,

the cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first
determine which chemical is being used -- chlorine, iodine, or quaternary
ammonium. Test kits are not interchangeable, so check with your chemical supplier
to be certain that you are using the correct kit. The appropriate test kit must then
be used throughout the day to measure chemical sanitizer concentrations.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Contact Advantage Disadvantage

Concentration Time

Chlorine 50 ppm in 7 seconds Effective on a Corrosive, irritating

water between wide variety of to the skin,
75 and100oF bacteria; highly effectiveness
effective; not decreases with
affected by hard increasing pH of the
water; generally solution;
inexpensive deteriorates during
storage and when
exposed to light;
dissipates rapidly;
loses activity in the
presence
of organic matter
Iodine 12.5-25 ppm in 30 Forms brown Effectiveness
water that is at seconds color that decreases greatly
least 75oF indicates with an increase in
strength; not pH (most active at
affected by hard pH 3.0; very low
water; less acting at pH 7.0);
irritating to the should not be used
skin than is in water that is at
chlorine; and 120oF or hotter and
activity not lost might discolor

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 rapidly in the equipment and
presence of surfaces.
organic matter.
Quaternary U to 200 ppm 30 Nontoxic, The slow
Ammonium in water that is seconds odorless, destruction of some
Compounds
at least 75oF colorless, non- microorganisms;
corrosive, not compatible with
nonirritating; some detergents
stable to heat and hard water
and relatively
stable in the
presence of
organic matter;
active over a wide
pH range

Cleaning and Sanitizing Utensils

There are three steps needed to effectively clean and sanitize utensils:
1. washing
2. sanitizing
3. drying

Utensils such as cutting boards, bowls, and knives need to be thoroughly washed in
warm soapy water. After washing, the utensils should look clean and there should
be no food or anything else visible on them. Effective cleaning will remove most of
the dangerous bacteria present. Sanitizing will then kill any that might remain.

A dishwasher is very effective in sanitizing if it has a hot wash and drying cycle. If
you do not have a dishwasher, you will need to sanitize in a sink using a chemical
sanitizer or very hot water. If using a chemical sanitizer such as a sodium
hypochlorite– or quaternary ammonium-based solution, ensure that it can be safely
used for sanitizing eating, drinking, and cooking utensils. Follow the instructions on
the container carefully, as different sanitizers work in different ways. If you are using
very hot water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels can be
used if they are clean.

If you are washing up at an event being held outdoors, make sure you have access
to plenty of hot water. If hot water is not available, disposable eating and drinking
utensils should be used and enough cooking utensils provided to last the duration
of the event so that washing up is not necessary.

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 Cleaning Kitchen Premises

Cleaning your kitchen regularly is important not only to keep it looking its best but
also to remove all the germs and bacteria that accumulate regularly in the kitchen
area. There are several surfaces around the kitchen, and by making a homemade
versatile cleaning solution, you can easily clean most of the surfaces with one basic
mixture of household ingredients that are probably already in your kitchen
cupboards.

Things You'll Need

• Broom
• Cleaning rags
• Bucket

Instructions:
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down countertops, tables, and other surfaces with a
cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap. Dip your mop into the bucket, wring the mop out and wipe across
your kitchen floors. The diluted vinegar solution makes it safe for any kitchen
floor surface while still strong enough to clean and disinfect. The dish soap
assists in cutting through any food residue that may be on the kitchen floor.
Let your floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water
with 1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning
rag. This works well on any type of kitchen surface including cabinetry, sinks,
tables, counters, and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.

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 What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): ________________ Module No: ________________
Name of the Activity: What I Have Learned Date: ______________________

Directions: Arrange the following steps chronologically. Use A for the first step,
B for second and so on.

______1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
______2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
______3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
______4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh.
______5. Make an all-purpose cleaner in a spray bottle.

What I Can Do

Instructions: Identify at least 5 areas in your house that need cleaning and
maintenance and state what cleaning agent you used in cleaning the area and
suggest a maintenance procedure to maintain its cleanliness and how to store them.
(5 points each)

Name: ______________________________ Yr. & Section: _____________

Yr. Level & Subject (Specialization): ________________ Module No: _______________
Name of the Activity: What I Can Do Date: _____________________

1. Area : _____________________________________________________________
Cleaning Agents used: _____________________________________________
Maintenance & Storing Procedure: _________________________________

2. Area : _____________________________________________________________
Cleaning Agents used: _____________________________________________
Maintenance & Storing Procedure: _________________________________

3. Area : _____________________________________________________________
Cleaning Agents used: _____________________________________________
Maintenance & Storing Procedure: _________________________________

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 4. Area : _____________________________________________________________
Cleaning Agents used: _____________________________________________
Maintenance & Storing Procedure: _________________________________

5. Area : _____________________________________________________________
Cleaning Agents used: _____________________________________________
Maintenance & Storing Procedure: _________________________________

Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Yr. & Section: ____________
Yr. Level & Subject (Specialization): ________________ Module No: _______________
Name of the Activity: Assessment Date: _____________________

Directions: Write the letter of the correct answer.

1. It is done using heat, radiation, or chemicals.

A. cleaning B. disinfecting C. sanitizing D. washing
2. It is used to routinely wash tableware, surfaces, and equipment. They can
penetrate soil quickly and soften it.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
3. It is used periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing
machines and steam tables.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
4. It is used periodically on surfaces where grease has burned on. They are often
called degreasers.
A. abrasive cleaners C. detergents
B. acid cleaners D. solvent cleaners
5. It is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board.
A. cleaning B. disinfecting C. sanitizing D. washing
6. At what temperature that the chemical sanitizers work best in water?
A. 500 𝐹(100 𝐶)and 1000 𝐹(380 𝐶) C. 550 𝐹(130 𝐶)and 1200 𝐹(490 𝐶)
B. 500 𝐹(100 𝐶)and 1100 𝐹(430 𝐶) D. 550 𝐹(130 𝐶)and 1400 𝐹(600 𝐶)

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 7. To accurately test the strength of a sanitizing solution, the following tests
must be done EXCEPT one.
A. analyze the solution by testing on surfaces.
B. determine which chemical is being used - chlorine, iodine, or quaternary
ammonium.
C. check with your chemical supplier to be certain that you are using the
correct kit.
D. use appropriate test kit throughout the day to measure chemical
sanitizer concentrations.
8. A chemical that is very effective in sanitizing if it has a hot wash and drying
cycle.
A. Dishwasher C. Soap powder
B. Detergents D. Solvent Cleaners
9. Arrange the steps in effectively cleaning and sanitizing utensils
i. drying ii. Washing iii. Sanitizing
A. ii-i-iii C. iii-ii-i
B. 1-iii-ii D. ii-iii-i
10. The following are approved chemicals for sanitizing EXCEPT one.
A. Acid C. iodine
B. chlorine D. quaternary ammonium

Answer Key

5. B
4. A
3. D
2. A
1. C
What I Have Learned

Reference
K to 12 Cookery Learning Module

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