The document outlines a lesson plan for Technology and Livelihood Education focusing on the importance of cleaning and sanitizing kitchen tools and equipment. It defines cleaning and sanitizing processes, categorizes different cleaning agents, and explains sanitizing methods using heat and chemicals. Additionally, the lesson includes activities such as identifying cleaning versus sanitizing tasks and finding relevant words related to the kitchen.

1. TECHNOLOGY AND LIVELIHOOD EDUCATION
7/8
MARISSA C. COLLADO
Subject Teacher
WEEK 2
MAINTAINING APPROPRIATE KITCHEN
TOOLS,EQUIPMENT AND
PARAPHERNALIA

2. OBJECTIVES:
At the end of the lesson the learners will:
- Differentiate cleaning and sanitizing.
- Select various types of chemicals for cleaning
and sanitizing kitchen tools, equipment, and
paraphernalia.
- Value the importance of cleaning and
sanitizing tools, equipment, and
paraphernalia.

3. FIND 5 WORDS IN THE PUZZLE THAT ARE FOUND IN
YOUR KITCHEN AREA THAT ARE TO BE CLEANED AND
SANITIZED. WRITE YOUR ANSWER IN YOUR TLE
NOTEBOOK.

4. FIND 5 WORDS IN THE PUZZLE THAT ARE FOUND IN
YOUR KITCHEN AREA THAT ARE TO BE CLEANED AND
SANITIZED. WRITE YOUR ANSWER IN YOUR TLE
NOTEBOOK.

5. CLEANING VS. SANITIZING
It is the process of
removing unwanted smell,
dust, dirt, or stains from
surfaces. Cleaning is
done with a cleaning
agent that removes food,
soil, or other substances
on a food-contact surface.
It is the process of
removing harmful
bacteria using heat
and water, or
chemicals, or a
combination of both.

6. FOUR CATEGORIES OF
CLEANING AGENT
1.Detergents
These are used to wash tableware,
surfaces, and equipment. Detergents can
penetrate soil quickly and soften it.

7. FOUR CATEGORIES OF
CLEANING AGENT
2. Solvent cleaners
These are used on surfaces where
grease has burned on. Solvent cleaners
are often called degreasers.

8. FOUR CATEGORIES OF
CLEANING AGENT
3. Acid cleaners
These are used in removing mineral
deposits and other soils that
detergents cannot remove.

9. FOUR CATEGORIES OF
CLEANING AGENT
4. Abrasive cleaners
These are used to remove heavy collected
soil that is difficult to remove with detergents.
Some abrasive cleaners also disinfect.

10. Detergents
Solvent
Cleaners
Acid
Cleaners
Abrasive
Cleaners

11. 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.

12. SANITIZING METHODS
• 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:
•  Concentration - The presence of too little sanitizer is not
enough to reduce harmful microorganisms. Too much can be
dangerous.
•  Temperature - Generally chemical sanitizers work best in
water that is between 55°F (13°C) and 120°F (49°C).
•  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.

13. Chlorine
Iodine Quaternary
Ammonium

14. DIRECTIONS A: IDENTIFY EACH STATEMENT BELOW
WHETHER THE PROCESS IS CLEANING OR SANITIZING.
WRITE YOUR ANSWER IN YOUR TLE NOTEBOOK.
• 1. Steaming the used spoons, forks and kitchen tools
• 2. Washing the soiled plates with detergent soap
• 3. Spraying the countertops with chlorine solution
• 4. Pouring boiling water into the jars
• 5. Removing oil from pan using degreasers

15. USING THE VENN DIAGRAM,
DIFFERENTIATE CLEANING FROM
SANITIZING.
CLEANING SANITIZING

16. -Using hot water and chemical
-Removing of dirt, dust, unwanted smell
into the food-surface.
-Using of cleaning agent like detergent,
solvent cleaner, acid cleaner and
abrasive cleaner.
-It is a process of killing harmful bacteria.
-Maintaining tools and equipment

17. 1. MANUAL WARE WASHING
It is a process of washing the
soiled dishes manually or using
hands.

18. PAKI DRAWING PO ITO….HUWAG
SUMABAY SA INGAY NG DLC PLEASE!