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.

1. Prayer

2. Attendance

3. Review

4. 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

5. Identification Directions A: Identify each statement below
whether the process is cleaning or sanitizing. Write your
answer in your TLE notebook.
Sanitizing1. steaming the used spoons, forks, and kitchen
tools
Cleaning 2. washing the soiled plates with detergent soap
Sanitizing3. spraying the countertops with chlorine solution
Sanitizing4. pouring boiling water into the jars
Cleaning 5. removing oil from pan using degreasers

6. What is the
difference between
cleaning and
sanitizing?

7. If asked to clean
and sanitize
kitchen tools,
equipment, and
paraphernalia,
what are the
things you need
to use?

8. Describe the picture below
unwashed dirty dishes.

9. 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.

10. 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.
SPOON
BOWL
FORK
PLATE
CUPS

11. 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
degrees Celsius (110-degree Fahrenheit).
4. Sanitize in clean hot water at least 77
degrees Celsius (170-degree Fahrenheit
for 45 seconds.
5. Air Dry on a corrosion resistant draining
rack.

13. 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.

14. B. Cleaning Dishes and Kitchen
Utensils by Hand
2. Fill your sink halfway
with hot water and pour 1
tbsp. (15 ml) of dish soap.
Tip: Don't pour any grease
down your drain since it
could solidify and clog your
pipes.

15. • 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.
B. Cleaning Dishes and
Kitchen Utensils by Hand

16. B. Cleaning Dishes
and Kitchen Utensils
by Hand
4. Wash your dishes
underwater with a
sponge or
dishcloth. Keep the
dishes underwater as
you scrub them to
loosen any stuck-on
food.

17. •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.
B. Cleaning Dishes and
Kitchen Utensils by Hand

18. 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.
B. Cleaning Dishes and
Kitchen Utensils by Hand

19. Activity 1
Directions: Copy and fill in the appropriate procedure or
description to complete the diagram below. Write your
answer in your TLE notebook.

20. 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.
abrasive chlorine heavily
sanitizers
air-dry cleaning heat
steam
chemicals grease hot-air
temperature

21. 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

22. 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.

23. 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.
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.

24. Recap

25. What are the dishwashing
methods?

26. What are the steps in using
the three-sink dishwashing
method?

27. why it is important to follow
the steps accurately?

28. Quiz

29. Direction: Multiple choice: choose the letter of the correct answer
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

30. 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

31. 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

32. 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

33. 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
10. Which of the following is used in the cleaning process?
A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners

34. 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

35. 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

36. 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

37. Assignment

38. Directions: Cut one picture applying any of the
cleaning and sanitizing methods. Paste it in your TLE
notebook.