TLE 7 Lesson 3 - 1st Quarter

Editor's Notes

1. But before we store and stack kitchen tools and equipment we have to prepare first the surface for sanitizing.
2. Spraying a surface with sanitizing solution without cleaning the surface properly is a waste of time and money.
3. Next is cleaning food contact surfaces. These surfaces also include surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food. Effective cleaning and sanitization of food contact surfaces of equipment and utensils serve two primary purpose.
4. SO CLEANING AND SANITIZING IS REALLY IMPORTANT FOR US TO BE SAFE. LALO NA NGAYONG MAY PANDEMIC.
5. (BASA)Whether your equipment is wood, metal or plastic, it needs to be cleaned, sanitized and stores properly after each use. Here are the steps on how to clean and store cooking tools and equipment.
6. Drop the soiled items in the soak as soon as you are through using them. They will be easier to wash later on. Scrub everything with hot water and anti bacterial soap. With a durable sponge. If the equipment is wood let it air dry. For wood and plastic, soak it in water and sprinkle salt into the stain and let it sit for 24hrs. Then rinse with water. For metal equipment, use powder cleaner and water. In a large bucket, mix a 1 tbsp. of bleach and 1 gallon of warm water. Then soak the equipment in this mixture for a couple of minutes and rinse with clean water afterwards.
7. Drop the soiled items in the soak as soon as you are through using them. They will be easier to wash later on. Scrub everything with hot water and anti bacterial soap. With a durable sponge. If the equipment is wood let it air dry. For wood and plastic, soak it in water and sprinkle salt into the stain and let it sit for 24hrs. Then rinse with water. For metal equipment, use powder cleaner and water. In a large bucket, mix a 1 tbsp. of bleach and 1 gallon of warm water. Then soak the equipment in this mixture for a couple of minutes and rinse with clean water afterwards.
8. Drop the soiled items in the soak as soon as you are through using them. They will be easier to wash later on. Scrub everything with hot water and anti bacterial soap. With a durable sponge. If the equipment is wood let it air dry. For wood and plastic, soak it in water and sprinkle salt into the stain and let it sit for 24hrs. Then rinse with water. For metal equipment, use powder cleaner and water. In a large bucket, mix a 1 tbsp. of bleach and 1 gallon of warm water. Then soak the equipment in this mixture for a couple of minutes and rinse with clean water afterwards.
9. Drop the soiled items in the soak as soon as you are through using them. They will be easier to wash later on. Scrub everything with hot water and anti bacterial soap. With a durable sponge. If the equipment is wood let it air dry. For wood and plastic, soak it in water and sprinkle salt into the stain and let it sit for 24hrs. Then rinse with water. For metal equipment, use powder cleaner and water. In a large bucket, mix a 1 tbsp. of bleach and 1 gallon of warm water. Then soak the equipment in this mixture for a couple of minutes and rinse with clean water afterwards.
10. 5. After everything is dry, store in the proper place in your kitchen. Keep the knives sharp, for safe cutting and slicing or cut foods only on a cutting board. to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food. Gather and secure electrical cords to prevent entanglement or snaggling. To prevent recontamination prior to use.
11. 5. After everything is dry, store in the proper place in your kitchen. Keep the knives sharp, for safe cutting and slicing or cut foods only on a cutting board. to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food. Gather and secure electrical cords to prevent entanglement or snaggling. To prevent recontamination prior to use.
12. 5. After everything is dry, store in the proper place in your kitchen. Keep the knives sharp, for safe cutting and slicing or cut foods only on a cutting board. to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food. Gather and secure electrical cords to prevent entanglement or snaggling. To prevent recontamination prior to use.
13. 5. After everything is dry, store in the proper place in your kitchen. Keep the knives sharp, for safe cutting and slicing or cut foods only on a cutting board. to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food. Gather and secure electrical cords to prevent entanglement or snaggling. To prevent recontamination prior to use.
14. 5. After everything is dry, store in the proper place in your kitchen. Keep the knives sharp, for safe cutting and slicing or cut foods only on a cutting board. to help stop bacteria spreading to food. It's especially important to wash them thoroughly after using them with raw food, because they could spread bacteria to other food. Gather and secure electrical cords to prevent entanglement or snaggling. To prevent recontamination prior to use.
15. The kitchen is the area of a house that gets used more often than most other areas. It is very important to maintain cleanliness and orderliness in this area. Some said that life would be easier when the kitchen is well organized. DO YOU AGREE WITH THAT? SO HERE ARE the following are some easy steps to organize the kitchen.
16. Discard those things that are not frequently used, duplicate and broken items. Sort all the baking and cooking items and pile them together. Group the dishes you eat from glassware, holiday or occasionally used items. Utensils should in the drawer nearest to the preparation area. Glassware might be best near the sink or refrigerator.
17. Discard those things that are not frequently used, duplicate and broken items. Sort all the baking and cooking items and pile them together. Group the dishes you eat from glassware, holiday or occasionally used items. Utensils should in the drawer nearest to the preparation area. Glassware might be best near the sink or refrigerator.
18. Discard those things that are not frequently used, duplicate and broken items. Sort all the baking and cooking items and pile them together. Group the dishes you eat from glassware, holiday or occasionally used items. Utensils should in the drawer nearest to the preparation area. Glassware might be best near the sink or refrigerator.
19. 4. Group together things like packet of sauce mixes, gravy mixes hot cereal packets then put them into a small plastic container to avoid them from being scattered all over the cabinet. 5. A large clear plastic box will keep them nicely together. NOW THAT YOU ALREADY KNOW THE STEPS ON HOW TO PROPERLY STORE AND STACK KITCHEN TOOLS AND EQUIPMENT I HOPE THAT YOU WILL APPLY IT IN YOUR KITCHEN TO HELP ALSO YOUR PARENTS DOING HOUSEHOLD CHORES. THANK YOU FOR LISTENING.
20. 4. Group together things like packet of sauce mixes, gravy mixes hot cereal packets then put them into a small plastic container to avoid them from being scattered all over the cabinet. 5. A large clear plastic box will keep them nicely together. NOW THAT YOU ALREADY KNOW THE STEPS ON HOW TO PROPERLY STORE AND STACK KITCHEN TOOLS AND EQUIPMENT I HOPE THAT YOU WILL APPLY IT IN YOUR KITCHEN TO HELP ALSO YOUR PARENTS DOING HOUSEHOLD CHORES. THANK YOU FOR LISTENING.