lecture materials

1. COOKERY NC II Qualification
• Clean the kitchen areas
• Prepare hot,
• Cold meals and
• Desserts

2. CLEANING AND
MAINTAINING KITCHEN
PREMISES

3. KEY WORDS:
Durable- ability to with stand wear or damage
Food- contact surface- any surface that touches food and therefore creates a
contamination risk.
Food Premises- anywhere that food is handled, including factories, shops,
restaurant, market stalls, delivery vehicles, ships and aircraft.
Clean As you Go- cleaning procedure carried out as you work.
Cleaning Schedule- A document that sets out the details of scheduled cleaning.
Contact Time- the period when a disinfectant or sanitizer must remain on or
around a surface to achieve disinfectant.
Detergent- a chemical that helps dissolve grease and remove dirt.
Disinfection- the process of reducing pathogenic micro organism to safe levels,
usually by killing them.
Disinfectant- a chemical that reduces pathogenic microorganism to safe levels.

4. I. is a process which will remove soil and prevent accumulation
of food residues which may decompose or support the growth of disease
causing organisms or the production of toxins.
Cleaning
The Aim of Cleaning
Protect food from
 Reduce opportunities for bacterial multiplication by removing food
particles.
Protect food from
Avoid attracting pests.
Maintain a safe environment, for example to stop someone from slipping
on greasy floor.
Give consumer a good impression
Carry out legal and moral obligations to keep food safe.
biological contaminant.
physical and chemical contamination

5. • Remove dirt or soil from a surface.
• Reduce the number of germs on a surface by removing them.
• Immediately clean up after every task. This is known as
• As a food handler, you are responsible to
• The employer is responsible to come up with a cleaning schedule to set out
the items or areas to be cleaned, and the frequency of cleaning required.
• Cleaning schedule also includes method of cleaning and sanitizing,
chemicals involved, PPE needed, staff in charge and or cleaning
contractors involved.
Cleaning
clean as you go.
clean as you go.

6. Chemicals used for cleaning and or sanitizing kitchen:
Five basic types of cleaning compound and their major functions:
1. Soften the water and saponify fats.
2. Emulsify fats and oils, disperse and suspend oils,
peptize proteins, soften water by sequestering, and provide rinsability
characteristics without being corrosive.
3. Emulsify fats, disperse fats, provide wetting properties, from
suds, and provide rinsability characteristics without being corrosive.
4. Soften the water by sequestering, prevent mineral deposits, and
peptize proteins without being corrosive.
5. Good at mineral deposit control; and soften the water.
Basic Alkalis
Complex Phosphates
Surfactant
Chelating
Acids

7. Detergent
 Detergents help to dissolve grease and remove dirt.
 It doesn’t kill germs but reduces their number by removing them.
 Combining the detergent with hot water may kill some germs, but
most will survive.
 That’s why sanitizing/disinfecting must take place after cleaning when
required.

8. When considering a good cleaner the following properties should be
considered:
1. Quick and complete solubility
2. Good wetting or penetrating action.
3. Dissolving action of food solids.
4. Emulsifying action on fat.
5. Deflocculating, dispersing, or suspending action.
6. Good rinsing properties.
7. Complete water softening power.
8. Noncorrosive on metal surfaces.
9. Germicidal action.
10. Economical to use. Cleaning and Sanitizing.

9. The 5 factors that affect cleaning efficiency are:
1. Selecting the right cleaner for the job.
2. Increasing the temperature of the cleaning solution so that the
strength of the bond between the soil and surface is decreased, the
viscosity is decreased, and the solubility of the soluble materials
and the chemical reaction rate is increased.
3. Increasing the turbulence “elbow grease”.
4. Increasing the time the cleaner has contact with the surface
needing cleaned.
5. Increasing the concentration.

10. is the least effective variable to change in cleaning.
The cleaning operation:
1. The removal of gross food particles before applying the cleaning solution.
2. The application of the cleaning compound.
A. Immersion in a cleaning solution.
B. spraying cleaning solution on the surfaces.
C. is an automated cleaning system generally used in
conjunction with permanent-welded pipeline systems.
D. utilizes a concentrated blend of surfactant developed to be added to
highly concentrated solution of either alkaline or acid cleaners.
E. utilizes a concentrated powdered-jelling agent which is dissolved in hot
water to form a viscous gel.
F. abrasive type powders and pastes are used for removing difficult
soil.
Concentration
Prewash-
Washing-
Soaking-
Spray method-
Clean-in-place systems (C.I.P)-
Foaming-
Jelling-
Abrasive cleaning-

11. 3. the removal of all traces of the cleaning solution with clean
potable water.
4. a process either by using heat or chemical concentration that
will reduce the bacterial count, including pathogens to a safe level on
utensils and equipment after cleaning.
Rinsing-
Sanitization-

12. Sanitizing
Sanitizing/disinfection
Sanitizing reduces the number of germs to a safe level.
You can sanitize using very hot water (82 degrees Celsius or above) for
around 30 seconds.
You can sanitize using a chemical sanitizer such as bleach.
You must allow adequate contact time for sanitizer to take effect.
Sanitizing best takes place after cleaning.
II. the primary reason for the application of effective
sanitizing procedures is to destroy those disease organisms which
may be present on equipment or utensils after cleaning, and thus
prevent the transfer of such organisms to the ultimate consumer. In
addition, sanitizing procedures may prevent spoilage of foods or
prevent the interference of microorganisms in various industrial
processes which depend on pure cultures.

13. Two generally methods for final sanitization of utensil after effective
removal of soil, heat and chemical.
1.
A. An effective, non-selective sanitization method for
food contact surfaces.
B. Is an excellent agent for treating food equipment.
2. There are a wide variety of known chemicals whose
properties destroy or inhibit the growth of micro-organisms.
The most commonly used chemical sanitizers for food contact is:
Heat
Hot Water
Steam
Chemical
Chlorine

14. Cleaning and Sanitizing Premises
What to clean/sanitize
Food contact surfaces
Chopping boards and knives
Preparation tables
Foods processing machinery such as slicers or mincers
Hand contact surfaces
Taps
Switches
Handles; doors; refrigerators; drawers etc.
Clothes and mops
Waste bins and their lids.

15. Premises and Equipment
• Workflow
It is the route through food premises for food, food handlers and rubbish. This is
vital to prevent contamination and cross contamination, as it ensures minimal
or contact between raw and ready to eat food.
• Walls
The internal surface of walls have a smooth, even, and non- absorbent surface
capable of being readily cleaned without damage to the surface.
• Ceilings
All ceilings or, if no ceiling is provided, the entire under-surface of the roof shall
be dust proof and washable.
• Lighting
The general standards of illumination provided shall permit effective
inspection and cleaning and shall be or sufficient intensity appropriate to the
purpose for which any room or place is used.

16. • Ventilation
Shall be provided that is effective and suitable to maintain comfortable
condition.
• Materials
Food equipment and utensils should be made from materials that are
durable, non toxic, rust resistant, impervious, smooth and resistant to
cracking or chipping and easy to clean thoroughly.
• Equipment
Should be designed to provide easy access for cleaning. All equipment
and plants must be maintained and cleaned to avoid causing physical
contamination.

17. Tools used in Food Preparation
• Wooden Spoon- used for mixing and when
cooking and stirring hot foods
• Slotted Spoon- used to stir foods that are in
liquids and to separate the solid foods from
the liquids when serving.

18. • Wire Whisk- to whip eggs or cream or add
air to a batter.
• Rubber Scraper- used for mixing, folding
soft ingredients and to remove ingredients
from a bowl or plate.

19. • Spatula- used to flip flap jacks or burgers
or serve bars and cake
• Peeler- tool to remove the outer layer of
fruits and vegetables.

20. • Chef’s knife- all purpose small knife used to
slice, mince, chop, cube and dice.
• Paring Knife- all purpose small knife used as
an extension of the hand for small cuts,
garnishes, paring or coring.

21. • Butcher’s Knife- specialty knife used
when cutting meats because of its thicker
broad blade.
• Serrated Knife- knife that has a carved or hollowed
out blade edge for use in cutting foods that are firm
on the outside yet soft inside.

22. • Rolling Pin- tool used to flatten dough for rolls,
pizza, cookies or crusts.
• Pizza Cutter- cutting tool useful for cutting
noodles, dough's, cooked pizza, etc.

23. • Can Opener- device used to cut open
metal cans using 2 blades and a rotating
handle device.
• Strainer- wire mesh container that is used to strain
liquids away from solid ingredients or to separate
and dry ingredients like flour and powdered sugar.

24. • Colander- a bowl with holes to allow liquids
to pass through. Used for separating solid
materials from liquids and washing
vegetables and fruits.
• Pastry Brush- tool used for basting baked
goods with melted butter or brushing on
glazes.

25. • Measuring Spoons- utensils for
measuring small amounts of both dry and
liquid ingredients accurately.
• Dry Measuring Cups- utensils for
measuring various amounts of dry or
sticky ingredients accurately.

26. • Kitchen Shears- tool used to cut foods
and materials used in the kitchen.
• Liquid or Glass Measuring Cup- utensil to
accurately measure liquid volume of
ingredients.

27. • Sifter- small device used to move dry
ingredients across a screen area to remove
any lumps and mix and aerate them
• Grater- a cutting tool used to shred or grate
foods like potatoes, cabbage, cheese or if
the surface is fine, to zest lemons or ginger.

28. • Blender- electric piece of cooking
equipment used for fine chopping,
grinding, and liquefying ingredients.
• Potato Masher- manual tool used to smash
cooked fruits or vegetables into a puree, as
for mashed potatoes, pumpkin, apples, etc.

29. • Tongs- utensils used to lift and hold foods
while they are being cooked or served.
• Meat Tenderizer- hammer-like device
used to pound thick portions of meat till
they are thinner and more tender.

30. • Mixer – electric device that can vary the
speed at which ingredients are mixed
Mixing bowl – these basic kitchen utensils have
varying sizes and can be in metal, plastic or
glass/ ceramic.

31. • Wok – Traditional oriental cooking pot with
sloping sides and wide top for easy stirring
while frying , steaming etc. Can be electric
or stove-top models.
• Double Boiler - pan used to gently cook
foods in an upper pan while it sits above
another pan of hot to boil water.

32. • Saute Pan – smaller skillet used for cooking onions,
garlic, peppers, mushrooms, etc in butter or oil or for
making omlets.
• Sauce Pan – basic cooking pan with one
handle and can come in many sizes and
materials such as stainless steel, aluminium,
cast iron, glass and glass ceramic.

33. • Pot – larger sized cooking container for stove top and
oven. Usually has two smaller handles and heavy lid.
Great for “pot roast”
• Cooking Thermometer – useful device for
determining cooking done-ness, especially in meats.
Can be m,etal and inserted and read while cooking or
instant read type. Categories include Candy, Meat,
Oven and refrigerator for food storage.

34. • Knife Sharpener – device to ensure that all blades
are sharp for easy cutting and few accidents due to
sull knives.
• Cutting Board - Protective tool for cutting. This
way counter tops are not marred. It can be
sanitized and stored in a dry place.

35. • Casserole Dish – Glass or ceramic baking
container. Often with a matching lid.
• Skewer – Long cooking rods used for
impaling meats, veg and fruits.

36. • Ladle – Large deep spoon used to serve
soups, stews. punch, and sauces.
• Pastry Cloth – Cotton woven cloth used when
rolling out pastry as it is used under the dough and
rubbed with flour to prevent sticking. It can be used
to help move or roll dough.

37. • Piping Bag – Cloth or plastic container for whipped cream, meringue,
frosting or other soft ingredients that enables to cook to gently squeeze
the ingredrients through a tip and control the rate of flow plus the
position of the food when garnishing, decorating cakes and pastries and
filling containers.