Here are the key points about cleaning and sanitizing:
- Cleaning removes dirt, food particles, and grease/oil from surfaces. It does not necessarily kill microorganisms. Cleaning is done using detergents.
- Sanitizing reduces the number of microorganisms to safe levels through the use of heat or chemicals. The goal is to kill germs and bacteria that cause disease.
- Both cleaning and sanitizing are important to ensure food safety. Cleaning removes soil that harbors microbes, while sanitizing kills any remaining microbes.
- Common sanitizing methods include heat (171°F hot water or 165°F for dish machines), chlorine, i
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
7 3 measuring dry and liquid ingredients accuratelybananaapple2
This document provides instructions for properly measuring ingredients for baking. It discusses measuring dry ingredients like flour and sugar by spooning into a measuring cup until overflowing and leveling with a spatula. It also covers measuring liquids like oil by pouring into a glass measuring cup up to the measurement line without lifting. Powdered ingredients like baking powder are leveled with a spatula after being dipped into. The document concludes by asking students to demonstrate measuring various ingredients like oil, sugar, baking powder, evaporated milk, and flour.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
7 3 measuring dry and liquid ingredients accuratelybananaapple2
This document provides instructions for properly measuring ingredients for baking. It discusses measuring dry ingredients like flour and sugar by spooning into a measuring cup until overflowing and leveling with a spatula. It also covers measuring liquids like oil by pouring into a glass measuring cup up to the measurement line without lifting. Powdered ingredients like baking powder are leveled with a spatula after being dipped into. The document concludes by asking students to demonstrate measuring various ingredients like oil, sugar, baking powder, evaporated milk, and flour.
1. Use proper lifting techniques like keeping your back straight and lifting with your legs to prevent strains and injuries.
2. Wear appropriate protective equipment like gloves and safety shoes to prevent cuts and injuries.
3. Consider your own physical ability when determining loads to carry to avoid overexerting yourself.
The document discusses cleaning and sanitizing processes. It defines cleaning as removing soil from surfaces while sanitizing destroys harmful microorganisms. Various sanitizing methods using heat, chemicals, or a combination are described. Proper sanitizing requires considering factors like chemical concentration and water temperature. The steps in cleaning dishes by hand and using a three-sink dishwashing method are outlined. Quiz questions review key points about safely cleaning and sanitizing kitchen equipment and food contact surfaces.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
This document discusses product development and the process of identifying customer needs and wants. It explains that product development involves modifying existing products or creating new products to satisfy customer needs and wants. The key steps are identifying a market opportunity, creating a product for that market, and testing and refining the product. Some questions to consider are who the product is aimed at, what benefits customers expect, and how it differs from competitors. The document also distinguishes between customer needs, which are basic necessities, and wants, which are desires and luxuries. Finally, it summarizes that product development depends on understanding customer needs and wants.
The document provides guidance for teachers on using the most essential learning competencies (MELCs) identified by the Department of Education for the subjects of Edukasyon Pantahanan at Pangkabuhayan (EPP) and Technology and Livelihood Education (TLE) for the 2020-2021 school year due to the COVID-19 pandemic and shortened academic year. It outlines the premises and considerations for utilizing the MELCs, including emphasizing entrepreneurship and choosing courses that can be conducted at home or school. Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping.
Perform After Care Activities for Tools,.pptxROWELTREYES
This document provides instructions for cleaning and maintaining various tools, equipment, and appliances commonly found in a home. It discusses how to clean items like blenders, food tongs, microwaves, irons, ironing boards, and washing machines. The key steps involve washing or wiping down surfaces with soap and water or cleaner, running cycles with vinegar or bleach to disinfect, and allowing all parts to dry thoroughly before storing or reassembling items. Proper cleaning and maintenance is important to prevent buildup, stains, odors and ensure efficient operation over time.
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
Store and Stack kitchen tools and equipment.pptxRochelMarin1
Here are 3 ways for proper storage of cleaning equipment:
1. Cleaning equipment like mops, brooms, and buckets should be stored in a clean, dry area away from food preparation surfaces to prevent cross-contamination.
2. Cleaning chemicals should be kept in their original containers and properly labeled. Store chemicals in a locked cabinet away from food items and areas accessible to children and pets.
3. Cleaning tools like sponges and cloths should be allowed to fully air dry before storing to prevent the growth of bacteria and molds. Store cleaning tools separately from food preparation utensils and equipment.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Semi-detailed Lesson Plan in Grade 7 Dressmaking Tools and MaterialsTricia Dabu
This lesson plan teaches 7th grade students about the tools and materials used in dressmaking. It will divide students into groups to identify, classify, and demonstrate the proper uses of various marking, pinning, and sewing tools such as tailor's chalk, tracing wheels, straight pins, hand needles, and thimbles. The lesson also explains what materials like fabrics and threads are used in dressmaking. Students will apply what they learn by explaining and showing how to use the different tools and materials correctly.
This document provides instructions for a lesson on preparing sandwiches. It includes having students perform mise en place, prepare various sandwiches, present the sandwiches, and store any leftovers. It also involves identifying and describing the proper tools, utensils, and equipment used in sandwich making, as well as answering questions to test their knowledge. Students are asked to describe a type of sandwich and the step-by-step process for preparing it. Key items used in sandwich preparation include various knives, cutting boards, bowls, spoons, toasters, and refrigerators.
K-12 Module in T.L.E. Grade 8 Second Grading (Handicrafts)Daniel Manaog
==========================================
K-12 Module in A.P. Grade 8 Second Grading!
Want to Download?
Click Here => http://www.slideshare.net/danielmanaog14/savedfiles?s_title=1-27-pages&user_login=danielmanaog14
==========================================
This document provides a curriculum guide for a Grade 7/8 exploratory course and Grade 9 specialization course in Caregiving. The Grade 7/8 course introduces key concepts and career opportunities in caregiving and covers common competencies like using tools/equipment, maintenance, calculations, and safety procedures. The Grade 9 course focuses on developing caregiving skills like infection control, responding to difficult behaviors, basic first aid, and maintaining a safe environment. It also covers personal entrepreneurship competencies and understanding the business environment as related to caregiving careers.
K to 12 Basic Education Curriculum Technology and Livelihood Education Learni...ChristineAgustin
The document is a learning module on computer hardware servicing for grades 7 and 8 in the Philippines. It contains 4 lessons that cover key competencies: 1) using hand tools, 2) performing calculations and measurements, 3) preparing and interpreting technical drawings, and 4) practicing occupational health and safety. The first lesson focuses on selecting, using, and maintaining appropriate hand tools for computer repair tasks. It provides definitions of common tools and groups them into categories for electrostatic discharge protection, hand tools, cleaning tools, and diagnostic tools. The lesson emphasizes safe tool use, maintenance, and selecting the right tool for each job.
DepEd TLE Computer Hardware Servicing Curriculum Guide Grade 7-10Bogs De Castro
The document provides an overview of the Grade 7/8 exploratory course on Information and Communications Technology - Computer Hardware Servicing. The course covers seven key lessons: 1) Personal Entrepreneurial Competencies, 2) Environment and Market concepts, 3) Use of Hand Tools and Equipment, 4) Maintaining tools and equipment, 5) Performing measurements and calculations, 6) Preparing and interpreting technical drawings, and 7) Practicing occupational health and safety procedures. For each lesson, the document outlines the relevant content standards, performance standards, learning competencies, and codes. The overall aim is for students to gain foundational knowledge and skills related to computer hardware servicing as a potential career path.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
This document is a module on measurement and calculation for the Technology and Livelihood Education - Grade 7 Alternative Delivery Mode. It was created by the Department of Education Region 10 in the Philippines. The module contains lessons on measurement tools and equipment, abbreviations and equivalents of measurements, and performing ingredient substitutions in recipes. It includes learning objectives, pre-tests, lessons, activities, and assessments to help students understand measurement and calculation skills for cookery.
1. Use proper lifting techniques like keeping your back straight and lifting with your legs to prevent strains and injuries.
2. Wear appropriate protective equipment like gloves and safety shoes to prevent cuts and injuries.
3. Consider your own physical ability when determining loads to carry to avoid overexerting yourself.
The document discusses cleaning and sanitizing processes. It defines cleaning as removing soil from surfaces while sanitizing destroys harmful microorganisms. Various sanitizing methods using heat, chemicals, or a combination are described. Proper sanitizing requires considering factors like chemical concentration and water temperature. The steps in cleaning dishes by hand and using a three-sink dishwashing method are outlined. Quiz questions review key points about safely cleaning and sanitizing kitchen equipment and food contact surfaces.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
This document discusses product development and the process of identifying customer needs and wants. It explains that product development involves modifying existing products or creating new products to satisfy customer needs and wants. The key steps are identifying a market opportunity, creating a product for that market, and testing and refining the product. Some questions to consider are who the product is aimed at, what benefits customers expect, and how it differs from competitors. The document also distinguishes between customer needs, which are basic necessities, and wants, which are desires and luxuries. Finally, it summarizes that product development depends on understanding customer needs and wants.
The document provides guidance for teachers on using the most essential learning competencies (MELCs) identified by the Department of Education for the subjects of Edukasyon Pantahanan at Pangkabuhayan (EPP) and Technology and Livelihood Education (TLE) for the 2020-2021 school year due to the COVID-19 pandemic and shortened academic year. It outlines the premises and considerations for utilizing the MELCs, including emphasizing entrepreneurship and choosing courses that can be conducted at home or school. Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping.
Perform After Care Activities for Tools,.pptxROWELTREYES
This document provides instructions for cleaning and maintaining various tools, equipment, and appliances commonly found in a home. It discusses how to clean items like blenders, food tongs, microwaves, irons, ironing boards, and washing machines. The key steps involve washing or wiping down surfaces with soap and water or cleaner, running cycles with vinegar or bleach to disinfect, and allowing all parts to dry thoroughly before storing or reassembling items. Proper cleaning and maintenance is important to prevent buildup, stains, odors and ensure efficient operation over time.
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
Store and Stack kitchen tools and equipment.pptxRochelMarin1
Here are 3 ways for proper storage of cleaning equipment:
1. Cleaning equipment like mops, brooms, and buckets should be stored in a clean, dry area away from food preparation surfaces to prevent cross-contamination.
2. Cleaning chemicals should be kept in their original containers and properly labeled. Store chemicals in a locked cabinet away from food items and areas accessible to children and pets.
3. Cleaning tools like sponges and cloths should be allowed to fully air dry before storing to prevent the growth of bacteria and molds. Store cleaning tools separately from food preparation utensils and equipment.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Semi-detailed Lesson Plan in Grade 7 Dressmaking Tools and MaterialsTricia Dabu
This lesson plan teaches 7th grade students about the tools and materials used in dressmaking. It will divide students into groups to identify, classify, and demonstrate the proper uses of various marking, pinning, and sewing tools such as tailor's chalk, tracing wheels, straight pins, hand needles, and thimbles. The lesson also explains what materials like fabrics and threads are used in dressmaking. Students will apply what they learn by explaining and showing how to use the different tools and materials correctly.
This document provides instructions for a lesson on preparing sandwiches. It includes having students perform mise en place, prepare various sandwiches, present the sandwiches, and store any leftovers. It also involves identifying and describing the proper tools, utensils, and equipment used in sandwich making, as well as answering questions to test their knowledge. Students are asked to describe a type of sandwich and the step-by-step process for preparing it. Key items used in sandwich preparation include various knives, cutting boards, bowls, spoons, toasters, and refrigerators.
K-12 Module in T.L.E. Grade 8 Second Grading (Handicrafts)Daniel Manaog
==========================================
K-12 Module in A.P. Grade 8 Second Grading!
Want to Download?
Click Here => http://www.slideshare.net/danielmanaog14/savedfiles?s_title=1-27-pages&user_login=danielmanaog14
==========================================
This document provides a curriculum guide for a Grade 7/8 exploratory course and Grade 9 specialization course in Caregiving. The Grade 7/8 course introduces key concepts and career opportunities in caregiving and covers common competencies like using tools/equipment, maintenance, calculations, and safety procedures. The Grade 9 course focuses on developing caregiving skills like infection control, responding to difficult behaviors, basic first aid, and maintaining a safe environment. It also covers personal entrepreneurship competencies and understanding the business environment as related to caregiving careers.
K to 12 Basic Education Curriculum Technology and Livelihood Education Learni...ChristineAgustin
The document is a learning module on computer hardware servicing for grades 7 and 8 in the Philippines. It contains 4 lessons that cover key competencies: 1) using hand tools, 2) performing calculations and measurements, 3) preparing and interpreting technical drawings, and 4) practicing occupational health and safety. The first lesson focuses on selecting, using, and maintaining appropriate hand tools for computer repair tasks. It provides definitions of common tools and groups them into categories for electrostatic discharge protection, hand tools, cleaning tools, and diagnostic tools. The lesson emphasizes safe tool use, maintenance, and selecting the right tool for each job.
DepEd TLE Computer Hardware Servicing Curriculum Guide Grade 7-10Bogs De Castro
The document provides an overview of the Grade 7/8 exploratory course on Information and Communications Technology - Computer Hardware Servicing. The course covers seven key lessons: 1) Personal Entrepreneurial Competencies, 2) Environment and Market concepts, 3) Use of Hand Tools and Equipment, 4) Maintaining tools and equipment, 5) Performing measurements and calculations, 6) Preparing and interpreting technical drawings, and 7) Practicing occupational health and safety procedures. For each lesson, the document outlines the relevant content standards, performance standards, learning competencies, and codes. The overall aim is for students to gain foundational knowledge and skills related to computer hardware servicing as a potential career path.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
This document is a module on measurement and calculation for the Technology and Livelihood Education - Grade 7 Alternative Delivery Mode. It was created by the Department of Education Region 10 in the Philippines. The module contains lessons on measurement tools and equipment, abbreviations and equivalents of measurements, and performing ingredient substitutions in recipes. It includes learning objectives, pre-tests, lessons, activities, and assessments to help students understand measurement and calculation skills for cookery.
The document provides instructions for preparing service stations and equipment for food and beverage service. It defines important terms like mise en place and describes the proper table settings, dishes, glasses, and flatware needed at a dining table or restaurant. The document emphasizes preparing a waiter's station with all necessary supplies and keeping serving equipment clean and sanitized.
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
Here are the corrections to the statements:
1. TRUE - no correction needed
2. TRUE - no correction needed
3. FALSE - replace "damaged" with "defective"
4. TRUE - no correction needed
5. TRUE - no correction needed
6. FALSE - replace "controlling" with "cleaning"
7. TRUE - no correction needed
8. TRUE - no correction needed
9. FALSE - replace "NOT" with "be"
10. TRUE - no correction needed
www.shsph.blogspot.com
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What is It
Proper disposal of waste products including used wax is very important in beauty salon
establishment
Livelihood.bread and pastry production.module 1.porrasRenatoLimBaylasJr
The document discusses different tools and equipment used in baking, including preparatory tools like graters and rolling pins, measuring tools like measuring cups and spoons, mixing tools like mixing bowls and electric mixers, cutting tools like pastry blenders and kitchen shears, baking pans like cake pans and muffin pans, ovens like deck ovens and convection ovens, and other equipment like bread toasters and double broilers. It provides pictures and descriptions of each tool or piece of equipment and their uses. It also classifies the various baking tools and equipment into categories such as ovens, measuring tools, mixing tools, and others.
The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
This document provides information on a Technology and Livelihood Education module for Grade 7 students on using and maintaining hand tools. It discusses proper tool selection, safe use of tools, and four categories of computer hardware servicing tools: ESD tools, hand tools, cleaning tools, and diagnostic tools. The module aims to teach students about selecting the appropriate tools for tasks, examining tools for damage before use, and keeping tools in good condition through regular maintenance. It includes various activities for students to classify, identify, and maintain different tools.
K to 12 commercial cooking learning moduleNoel Tan
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module contains learning outcomes, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, and assignments for each lesson to help students learn essential skills for commercial cooking.
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module includes learning outcomes, performance standards, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, scoring rubrics, and assignments for each lesson to help students learn essential skills in commercial cooking.
K to 12_commercial_cooking_learning_moduleReal Che
This document provides an exploratory learning module on commercial cooking for grades 7 and 8. It covers 5 lessons: (1) use and maintain kitchen tools and equipment, (2) perform mensuration and calculations, (3) interpret kitchen layout, (4) interpret plans and drawings, and (5) practice occupational safety and health. The module defines key terms, outlines learning outcomes and performance standards, and provides learning activities to help students apply what they learn, such as information sheets, self-checks, activity sheets, and scoring rubrics. Lesson 1 focuses on utilizing, maintaining, and storing kitchen tools and equipment.
K TO 12 COMMERCIAL COOKING LEARNING MODULE.pdfRochelMarin1
The document provides an exploratory module on commercial cooking for grades 7-8 that covers 5 lessons: using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. It includes learning outcomes, materials, definitions, pre-tests, information sheets, activities, and scoring rubrics for assessing student learning in each lesson. The goal is for students to gain basic competencies in commercial cooking by the end of the module.
K to 12_commercial_cooking_learning_moduleJuban Ken
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module includes learning outcomes, performance standards, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, scoring rubrics, and assignments for each lesson to help students learn essential skills in commercial cooking.
K to 12_commercial_cooking_learning_moduleClark Cabaral
The document provides information about commercial cooking, including:
- It introduces a learning module on commercial cooking for grades 7-8.
- The module covers using and maintaining kitchen tools/equipment, measurements and calculations, kitchen layouts, and occupational safety.
- It describes the contents and learning approach of the module, emphasizing hands-on practice of skills.
Here are some key terms defined:
Hygiene - Conditions and practices that help to maintain health and prevent the spread of diseases. Proper hygiene includes keeping your body and living areas clean.
Sanitation - The maintenance of conditions that protect health. This includes the disposal of human waste, provision of clean drinking water and food hygiene, among other things.
Disinfection - The reduction of pathogenic microorganisms on inanimate objects and surfaces. Disinfection aims to kill or inactivate viruses and bacteria, but not bacterial spores.
Sterilization - The complete elimination or destruction of all forms of microbial life, including spores. Sterilization aims to kill all microorganisms and prevent their growth.
The document provides guidance on interpreting plans and drawings for agricultural crop production, noting the importance of acquainting oneself with relevant government plans to reduce risks and enhance farming business. It also stresses that making a planting layout will help maximize land area and that a whole-farm plan considers physical, financial, and human resources for the present and future. Sample farm labor requirements are also provided for different stages of production.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
2. Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 3: MAINTAINING APPROPRIATE KITCHEN TOOLS, EQUIPMENT AND
PARAPHERNALIA
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for
profit. Such agency or office may, among other things, impose as a condition the payment
of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Author/s: CHIELO B. HERAY
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
3. Technology and
Livelihood Education
Cookery – Module 3
Maintaining Appropriate
Kitchen Tools, Equipment
and Paraphernalia
Department of Education ● Republic of the Philippine
7
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.
4. Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in Cookery!
This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to
stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to check
what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.
What’s In This is a brief drill or review to help you link the
current lesson with the previous one.
What’s New In this portion, the new lesson will be introduced
to you in various ways such as a story, a song,
a poem, a problem opener, an activity or a
situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of
the module.
5. What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into
real life situations or concerns.
Assessment This is a task which aims to evaluate your level
of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given to
you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
References This is a list of all sources used in developing
this module.
7. 1
What I Need to Know
Maintaining a clean work environment is important in preventing foodborne
illness. Foodborne illness or food poisoning is caused by consuming food
contaminated with pathogenic bacteria, toxins, viruses, and parasites. These
harmful microorganisms will continue to grow on dirty areas and then contaminate
food. Not all surfaces that looks clean is sanitary, so we must always be sure that
we clean and sanitize a work area before starting to prepare our food. It is not
enough to just use soap and other detergents. It is also important to apply
sanitation. If we will do both cleaning and sanitizing, then we can now assure that
the area is safe for food preparation.
After reading this module, the learners should be able to:
1. Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
2. Clean and sanitize kitchen tools and equipment following manufacturer’s
instructions.
3. Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures.
Read and understand the content of every topic because you will be
assessed on what have you learned or understood by answering or performing the
activities provided.
8. 2
What I Know
Directions: Write TRUE if the statement is correct and write FALSE if the
statement is wrong. Write your answer in your TLE notebook.
1. Using dishwashing detergent in washing dishes is a cleaning process.
2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the
kitchen.
6. Chemicals must be stored away from food, dishes and food contact
surfaces.
7. Sanitation of utensils, equipment and food preparation area must be
observed before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the
preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10.Liquid dishwashing soap is an example of detergent cleaning agent.
11.Using sunlight is one of the methods of using heat in sanitizing.
12.Contact time in sanitizing means the amount of chemicals to water solution.
13.If the kitchen tools and equipment are very dirty, we should increase the
amount of chemical sanitizer to kill harmful bacteria.
14.Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine
and 4 gallons of water.
15.When washing cups and bowls using dishwashing machine, they should be
placed at the top shelf of the dishwasher machine.
9. 3
Lesson
1
CLEANING AND SANITIZING
TLE_HECK7/8MT-0b-2
What’s In
Directions: With your knowledge of the Types of Kitchen Tools and Equipment
and Their Functions, identify 10 kitchen tools / equipment that you will use if asked
to cook the recipe below. Write your answer in your TLE notebook.
Recipe: Pancake / Hot Cake
Ingredients:
2 cups all-purpose flour
4 tablespoons sugar
1 ½ tablespoons
baking powder
2 large eggs
2 cups milk
1 teaspoon vanilla
Procedure:
1. Mix the flour, sugar and baking powder in
large bowl.
2. In another bowl beat eggs with milk and
vanilla.
3. Add egg mixture to flour and mix until
smooth.
4. Wait for 5 minutes and mix again.
5. Pour mixture in hot skillet to make 6 inch
pancake. Turn when bubbles on edge
break.
10. 4
What’s New
COVID19 is a very serious matter nowadays. This pandemic urges
everyone to observe proper sanitation to stop the spread of the virus. Proper hand
washing therefore is one of the ways to keep oneself clean and keeps us from
being infected. If we do not wash our hands, we may transfer the virus by touching
the kitchen tools and equipment when we cook. Thus, it is also very necessary to
clean and sanitize our kitchen tools and equipment and other paraphernalia to
keep us safe.
Activity 1: Word Puzzle
Directions: 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.
A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z
11. 5
What is It
Guide Questions:
1. What is for you the difference between cleaning and sanitizing?
2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia,
what are the things you need to use?
CLEANING AND SANITIZING
Cleaning and sanitizing may be the most important aspect of a sanitation
program. Improperly cleaned and sanitized areas allow harmful microorganisms
to be transferred from one food to another food.
Cleaning 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. A food-contact surface is the surface of
equipment or utensil that food normally comes into contact. When using cleaning
agents, the label must be checked if the product can be used and does not leave
an unsafe residue on the food-contact surface.
Cleaning agents are divided into four categories:
1. Detergents are used to wash tableware,
surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples
include liquid and paste dishwashing detergents.
12. 6
2. Solvent cleaners are used on surfaces where
grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top
are examples of areas that need frequent
degreasing.
3. Acid cleaners are used in removing mineral
deposits and other soils that detergents cannot
remove. These cleaners are often used to
remove dirt and stain in ware washing machines
and steam tables.
4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with
detergents. Some abrasive cleaners also
disinfect.
Sanitizing is the process of removing harmful bacteria using heat and
water, or chemicals, or a combination of both. The term sanitary refers to the state
of a food contact surface or utensil where it does not contain microorganisms at a
level that would permit the transmission of infectious disease or compromise food
safety. Sanitizers are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.
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 171°F (77°C). If a high-temperature
ware washing machine is used to sanitize cleaned dishes, the final
13. 7
sanitizing rinse must be at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165°F (74°C). 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:
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.
Approved chemical sanitizers:
Chlorine Iodine Quaternary Ammonium
14. 8
Chemical Sanitizer Solutions
Chemical Concentration Contact Time
Chlorine 50ppm (parts per million) in water between 75-
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)
7 seconds
Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds
Quaternary
Ammonium
Compound
Up to 200ppm in water that is at least 75 °F
(1 tablespoon mixed with 1 gallon of water)
30 seconds
What’s More
Activity 2 .1 Identification
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. 9
Directions B: Identify what is referred to in each statement. Choose your answer
in the box below. Write your answer in your TLE notebook.
1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are
difficult to remove with detergents.
3. These are substances capable of destroying microorganisms including
those bacteria that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will result
in an inadequate reduction of harmful microorganisms.
Abrasive cleaners Contact time Sanitizers
Acid cleaners Food-contact surface Hot water
Concentration
16. 10
Lesson
2
DISHWASHING METHODS
TLE_HECK7/8MT-0b-2
What’s New
The picture below shows unwashed dirty dishes. If you were asked to
wash them from lightly to heavily soiled dishes what would be your first and last
dish to wash? Number your answer from 1 to 5. Write your answer in your T.L.E.
notebook.
What is It
A. Three Sink Dishwashing Method
1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree
Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree
Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.
spoon
plate
fork
Soup bowl
cup
17. 11
The Three Sink Dishwashing Method
Note: For sanitizing procedure, follow the recommended chemical solution of
using chlorine, quaternary ammonium and iodine.
B. Cleaning Dishes and Kitchen Utensils by Hand
1. Remove any leftover food from your plates
into the trash or garbage disposal. Tip: Don”t
pour any grease down your drain since it could
solidify and clog your pipes.
2. Fill your sink halfway with hot water and
pour 1 tbsp. (15 ml) of dish soap.
SCRAPE
RINSE
WASH
AIR DRY
SANITIZE
18. 12
3. Work from lightly to heavily soiled
dishes. Start by cleaning drinking glasses then
move onto cleaning your plates and bowls.
Lastly, soak and clean any pots, pans, or other
cookware.
4. Wash your dishes underwater with a
sponge or dishcloth. Keep the dishes
underwater as you scrub them to loosen any
stuck-on food.
5. Rinse off the soap with clean hot
water. After you wash a dish, rinse it underneath
the hottest water you can handle until the suds
are gone.
6. Let the dishes dry in a rack or on a clean
towel. Set the dishes inside of a drying rack on
your counter. If you don’t have a drying rack, set
the dishes upside-down on a clean towel so they
have a chance to dry.
C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine
1. Remove leftover food on your plates. Try
to remove as much as you can so it doesn’t
clog your dishwasher. After you scrape the
food from the dishes, rinse them in the sink to
remove any smaller pieces that still may be
stucked.
19. 13
2. Put cups, plastics, and bowls on the top
shelf of your dishwasher. Make sure all of your
dishes are dishwasher-safe, or else they may
melt or get destroyed when you run a cleaning
cycle.
3. Load plates and cookware on the bottom
rack. Keep large flat pans on the sides or the
back of the bottom rack so it doesn’t block the
detergent compartment. Stand your plates on
end so the dirty side faces the water sprayer.
4. Put the silverware into the compartment
on the bottom rack or door. Make sure the
handles of your silverware are at the bottom of
the compartment so the dirty parts get cleaned.
Leave space in between each utensil so the
water can get in between the surfaces.
5. Fill the designated compartment with a
detergent made for use in a dishwasher. Avoid
using liquid dish soap since it will leave foamy
residue on your dishes.
6. Turn on the dishwasher. Close the
dishwasher door, select the cycle you want to
run, and press start. Let the dishwasher run until
it’s completed.
Note:
Set your dishwasher in normal cycle if you are doing a regular wash.
Set your dishwasher in delicate cycle if your dishes are lightly soiled or if
you have glassware in your dishwasher.
20. 14
Set your dishwasher in heavy duty cycle if you’re cleaning pots and
pans.
What’s More
Activity 1
Directions: Copy and fill in the appropriate procedure or description to complete
the diagram below. Write your answer in your TLE notebook.
WASH 3._______ SANITIZE
Remove food
from utensils
and pots.
Use clean
water not
lower than
43°C
4. _______
1.
______
S
C
R
A
P
E
A
I
R
D
R
Y
Sink 2
s
2.
______
Dishwashing Procedure: The Three Sink Method
21. 15
Activity 2 Matching Type
Directions: Match the procedure in Column A with the pictures in Column B.
Write the letters only. Do the activity in your TLE notebook.
Column A Column B
1. Load plates and cookware on the bottom rack.
a.
2. Fill the designated compartment with a detergent
made for use in a dishwasher.
b.
3. Get rid of any leftover food on your dishes.
c.
4. Put the silverware into the compartment on the
bottom rack or door.
d.
5. Run the dishwasher. Close the dishwasher door,
select the cycle you want to run, and press start.
e.
6. Put cups, meltable plastics, and bowls on the top
shelf of your dishwasher.
f.
22. 16
What I Have Learned
Directions: Fill each blank with the missing word to complete each statement.
Choose your answers from the box below. Write your answer in your TLE
notebook.
1. _______ is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and
_______.
3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does
not contain microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot
water, and _______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium,
and ________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse,
sanitize and _______.
9. ________ should not be poured down into the drain since it could solidify
and clog the pipes.
10.In washing dishes by hand, we should work from lightly to _______ soiled
dishes.
abrasive chlorine heavily sanitizers
air-dry cleaning heat steam
chemicals grease hot-air temperature
23. 17
What I Can Do
Directions: Copy the table below and put a check mark (√) in each step of
washing dishes if you applied it in your home. Do the activity in your TLE notebook.
No. Steps in Washing Dishes by Hand (√)
1 Remove the leftover food from the plate.
2 Used hot water with dish soap
3 Washed from lightly to heavily used dishes.
4 Rinsed off the soap with clean hot water.
24. 18
Assessment
Directions: Choose the letter of your answer. Write your answer in your TLE
notebook.
1. Which of the following DOES NOT apply sanitizing?
A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Applying chlorine solution in washing pots and pans
2. After sanitizing, dishes should always be _______dry.
A. Air
B. Speed
C. Towel
D. Vacuum
3. Cleaning and ________ are critical to food safety and food service
operations.
A. Painting
B. Shaving
C. Sanitizing
D. Putting away
4. _______ is the step that removes harmful microorganisms on a food contact
surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing
25. 19
5. Which of the following are the ways to sanitize surfaces and equipment in
the kitchen?
A. Dusting and wiping
B. Washing and drying
C. Sweeping and scrubbing
D. Using chemicals and heat
6. To prevent _______ of food, cleaning supplies, equipment and chemicals
should be stored separately and away from food, dishes, utensil and food
contact surfaces.
A. contamination
B. rotting
C. burning
D. freezing
7. Which of the following must be cleaned and sanitized before and after food
preparation?
A. Equipment
B. Utensils
C. Food preparation surfaces
D. All of these
8. Which of the following should NOT be used in sanitizing food contact
surfaces and equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be;
A. 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds
26. 20
10.Which of the following is used in the cleaning process?
A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
11.The following are the three methods of using heat in sanitizing EXCEPT;
A. Steam
B. Hot air
C. Sunlight
D. Hot water
12.What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above
13.Which of the following means that we have to consider the amount of
chemicals to be added in the water to kill harmful microorganisms?
A. Contact time
B. Concentration
C. Temperature
D. Exposure
14.Fifty (50)ppm chlorine in water solution is a mixture of;
A. 1 tablespoon to 2 gallons of water
B. 1 tablespoon to 4 gallons of water
C. 1 teaspoon to 2 gallons of water
D. 1 teaspoon to 4 gallons of water
27. 21
15.Which of the following is placed at the bottom rack if dishwashing machine
is used in washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates
Additional Activities
Directions: Cut one picture applying any of the cleaning and sanitizing methods.
Paste it in your TLE notebook.
29. 23
References
12, June. “4 Types of Cleaning Agents and When To Use Them.” Canadian
Institute of Food Safety, June 12, 2017. https://www.foodsafety.ca/blog/4-types-
cleaning-agents-and-when-use-them.
Accessed June 28, 2020
https://www.google.com/search?q=dishwashing+detergent+clipart.
Carolyn Forte, Good Housekeeping Institute. “The Key to Getting Rid of Water
Spots Is Placing Glasses Between the Tines in Your Dishwasher.” Good
Housekeeping. Good Housekeeping, November 19, 2019.
https://www.goodhousekeeping.com/appliances/dishwasher-
reviews/a22031/dishwasher-tips-0306.
“Correct Dishwashing Procedure – The Three Sink Method: Hand Washing Poster,
Food Safety, Food Safety Posters.” Pinterest, February 16, 2020.
https://www.pinterest.ca/pin/88031367695154531/.
“ENSURE Quaternary Ammonium Sanitizer (10%).” Brew City Solutions.
Accessed June 29, 2020. https://www.brewcitysolutions.com/product/ensure-
quaternary-ammonium-sanitizer/.
Freydom. “Filipino Pancakes.” Filipino Pancakes Recipe - Food.com. Food.com,
September 7, 2010. https://www.food.com/recipe/filipino-pancakes-436781.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=3+sink+method+for+washing+dishes.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=chlorine+sanitizer.
30. 24
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=degreaser+clipart.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=quaternary+ammonium+sanitizer.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=RULE+OF+THUMB+MIXTURE+FOR+CHLO
RINE+SANITIZING+SOLUTION.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=RULE+OF+THUMB+MIXTURE+FOR+CHLO
RINE+SANITIZING+SOLUTION.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=RULE+OF+THUMB+MIXTURE+FOR+CHLO
RINE+SANITIZING+SOLUTION.
“Guide to Cleaning and Sanitizing Kitchen Utensils.” cleanipedia. Accessed June
29, 2020. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
and-sanitizing-kitchen-tools-and-equipment.html.
“How to Troubleshoot & Repair Commercial Dishwasher – Best Tips on One
Place.” Chem Mark Site. Accessed June 29, 2020.
https://www.chemmarkinc.com/dishwasher-problems-care-and-maintenance.
“How to Wash Dishes.” wikiHow. wikiHow. Accessed June 29, 2020.
https://www.wikihow.com/Wash-Dishes.
“Ovadine (PVP Iodine) Fish Egg Disinfectant for Fish Farms & Hatcheries.” Syndel.
Accessed June 29, 2020. https://syndel.com/product/ovadine-pvp-iodine/.
31. 25
“Steam Cleaning and Sanitization.” Patriot USA Commercial Cleaning Janitorial
Service. Accessed June 29, 2020. http://patriotusallc.com/services/janitorial-
service/steam-cleaning-and-sanitization/.
Team, FabHow. “How to Sterilize Glass Jars and Bottles: 6 Ways to Prevent Mold
Growth.” Fab How, September 25, 2018. https://www.fabhow.com/how-to-
sterilize-glass-jars.html.
32. For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph