The document provides instructions for an activity where groups are given jumbled letters and must arrange them to form words and attach corresponding pictures. It then discusses cleaning and sanitizing, defining cleaning as removing food and soils using cleaning agents. It notes sanitizing is done with heat, radiation, or chemicals to reduce harmful microorganisms. Key factors for effective sanitizing are concentration of sanitizer, temperature, and contact time.

1. LET’S PLAY
A GAME!!!

2. “ARRANGE MY NAME ”
Go to your respected group first. I
provided 3 envelop for each group and
inside the envelop there are jumbled
letters. Arrange the jumbled letters and
paste it on the board. I also prepared a
picture that correspond to the words. Pick
and attach the picture that best describe
the word. You only have 5 minutes to that.

3. CLEANING

4. DETERGENT

5. CHEMICAL

6. TEMPERATURE

7. HEAT

8. CLEANING
AND
SANITIZING

10.  Is the process of
removing foods and
other types of soil
from a surface such as
a dish, glass or cutting
board.

11.  Cleaning is done with cleaning
agent that remove food, soil, or
other substances.
 The right cleaning agent must be
selected because not all cleaning
agents can be used on food-
contact surfaces.
 There are 4 categories of cleaning
agent.

12.  It is use routinely to wash
tableware, surfaces, and
equipment.
 It can penetrate soil
quickly and soften it.

13.  It is use periodically
on surfaces where
grease has burned
on.
 Solvent cleaners are
often called
degreasers.

14.  It is use periodically on
mineral deposits and other
soils that detergents cannot
remove.
 The cleaners are often used
to remove scale in ware
washing machines and steam
tables.

15.  It is used to remove heavy
accumulation of soil that are
difficult to remove with
detergent.
 Clean food-contact surfaces that
are used to prepare potentially
hazardous food as needed
throughout the day but no less
than every hours.

16. SANITIZING

17.  Is done using heat, radiation, or
chemicals.
 Heat and chemical are commonly
used as a method for sanitizing in
a restaurant; radiation is rarely.
 The items to be sanitized must
first be washed properly before it
can be properly sanitized.

18.  There are 3 methods
of using heat to
sanitized surfaces –
steam, hot water and
hot air

22.  Chemicals that are
approved sanitizers
are chlorine, iodine
and quaternary
ammonium.

23. CONCENTRATION TEMPERATURE CONTACT TIME
The presence of too
little sanitizer will
result in an
inadequate reduction
of harmful
microorganism. Too
much can be toxic.
Sanitizer’s
effectiveness is
evident
between 75 ℉
to 120 ℉
In order for the sanitizer
to kill harmful
microorganism, the
cleaned item must be in
with the sanitizer (either
heat or approved
chemical) for the
recommended length of
time.

24. Class what is the
importance of cleaning
and sanitizing kitchen
tool, and equipment?

25. “PUT ME WHERE I BELONG”
Let’s have another activity. I prepared
here a paper strips with definitions and
example of cleaning and sanitizing. You
have to differentiate the strip from
cleaning or sanitizing. Paste your
answer to the board.

26. EVALUATION:
Test I Direction: choose the letter of the correct answer.
1. It is the process of removing food and other types of soil from a surface,
such as dish, glass or cutting board.
A. Temperature C. Cleaning
B. Heat D. Sanitizing
2. Which of the following is commonly known as 'degreasers'?
A. Detergents C. Solvent Cleaners
B. Acid Cleaners D. Abrasives Cleaners
3. It is often used to remove scale in ware washing machines and steam
tables.
A. Acid cleaner C. Detergent
B. Sanitizing D. Chemical

27. 4. It is a chemical sanitizer that works best in
water that is between 55℉ ( 13℃) and 120℉(
49℃)
A. Heat C. Hot water
B. Contact time D. Temperature
5. The final sanitizing rinse must be at least
______.
A. 180℉ ( 82℃) C. 165℉( 74℃)
B. 120℉( 49℃) D. 55℉ ( 13℃)

28. Test II. Direction: Enumeration
6-7. The 2 methods of sanitizing
8-10. The 3 considered factors in sanitizing.
Test III. Direction: Identify the following words
that describes the statement.
11. It is the most commonly use method in the
restaurant.
12. It is use to remove heavy accumulations of
soil that are difficult to remove with detergent.

29. 13. It is done with cleaning agent
that remove food, soil and other
substances.
14. It is done using heat, radiation or
chemical.
15. It is use periodically on surfaces
where grease has burned on.

30. Search for the meaning of this abbreviation.
1. Tbsp 6.℉
2. tsp 7. lb
3. inc 8.℃
4. fl.oz 9. g
5. oz 10. c
ASSIGNMENT