Culture-Based Lesson Exemplar in Technology and Livelihood Education Grade 8 – Commercial Cooking

1. National Commission for Culture and the Arts
La Salle University
kaZAulugan
Graduate Diploma in Cultural Education
Ozamiz City
Culture-Based Lesson Exemplar
in Technology and Livelihood Education Grade 8 –
Commercial Cooking
Cultural Education 209
Development of Culture-Based Lesson Exemplars
ABALO, Cecelia A.
CAROLINO, Jeanelei L.
MAGHANOY, Candelaria P.
ONDIANO, Glenn C.
REYES, Ernadel V.
GDCE SCHOLAR – Level 2
Summer 2014
DR. JOVY M. PEREGRINO
Professor

2. Culture-Based Lesson Exemplar
Year Level Selected: Grade 8
Subject: Technology and Livelihood Education – Commercial
Cooking
I. OBJECTIVES:
1st Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Identify kitchen tools and equipment based on their uses.
 Classify kitchen tools and equipment in accordance to their functions.
2nd Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Discover the appropriate tools, equipments and procedures used in
cooking native delicacies.
 Maintain and clean tools and equipment based on correct type and
size.
 Explain the importance of using correct kitchen tools and equipment
in cooking.
3rd Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Follow instructions and procedures.
 Use appropriate tools and materials in cooking bingka.
 Develop the value of patience and perseverance.
 Observe safety measures/precautious in cooking.
4th Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Explain the importance of cleanliness.
 Internalize the value of following instructions and procedure as a
model citizen in the community.
II. SUBJECT MATTER
A. Lesson: Use and Maintain Kitchen Tools and Equipment
Topic: Bibingka Making
B. References:
GDCE Bingka Video presentation – Media base documentation
K-12 Learning Module – Commercial Cooking
C. Materials:
1. Video clip- Bibingka sa Labo, a GDCE Media base documentation

3. 2. paper strips
3. chalk, board and eraser
4. paper and pencil/ballpen
5. Fact sheets
6. Pictures of different native delicacies

4. III. LEARNING TASKS/ACTIVITY:
1st
Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Identify kitchen tools and equipment based on their uses.
 Classify kitchen tools and equipment in accordance to their functions
Motivation:
Instructions: Begin the lesson by grouping the students into 3 and will be given
2 minutes to discuss within the group the different kitchen tools and
equipment that they can find from their homes. Then each member will write
their answers on the board one at a time simultaneously within 3minutes. At
this point the teacher would ask the students to take their seats and would
start to count the number of items listed and announced the group with most
number of items listed to be the winner.
Lesson Proper:
The teacher presents the topic and objective of the class for the day. And
further introduce the definition of the following: cooking materials, cooking
tools, and cooking equipment.
Fact Sheets 1 (see attachment) regarding cooking materials, tools and
equipment will be distributed to students for purposes of individual reading
within 10 minutes, to get basic information on the different cooking materials,
tools and equipment.
Application:
Activity (Video Presentation: 5minutes)
Instructions: The students are required to observe and take note of the tools
and materials that they could find in the video Bingka sa Labo on a sheet of
paper. A teacher-student interaction follows.
Evaluation:
The students are now instructed to classify the items they have written on the
board as well as the tools and materials they have found from the video, as to
cooking materials, cooking tools, and cooking equipment by marking X if it
belongs to cooking materials, if it belongs to cooking tools, and check mark if
it belongs to cooking equipment in a sheet of paper which will be check by the
class.

5. Assignment:
The students are grouped according to the place of residence for them to look
for native delicacy maker in their place. And record information regarding how
the delicacy is made as well as its ingredients which will be written on a manila
paper for presentation.
2nd
Day
General Competency: Use and Maintain Kitchen Tools and Equipment
 Discover the appropriate tools, equipments and procedures used in cooking
native delicacies.
 Maintain and clean tools and equipment based on correct type and size.
 Explain the importance of using correct kitchen tools and equipment in
cooking.
Motivation:
The class will do the Pinoy Henyo Game. The teacher has prepared 5 paper
strips and picture and name of native delicacies such as puto, dodol, maja,
cuchinta, and palitaw. 5 pair of students will be called to participate in the
game.
Pictures:
bingka Maja
palitaw Cuchinta
Dodol

6. Pinoy Henyo Game Mechanic:
1. The student will guess what the word is by asking his/her partner a series
of yes-or-no questions.
2. Player 1 and 2 will be facing each other.
3. Player 1 will be given mystery word from a category.
a. Native delicacies
4. The mystery word will be placed on the forehead of Player 1, then the
Player 1 will guess the mystery word on his/her forehead. In order to
guess the mystery word, player 1 will ask questions on player 2
5. Player 2 will only answer yes(oo), no (hindi), maybe (pwede)
6. Player 1 will start asking question only when the game will start.
7. Only 30 seconds is allowed to the pair to guess the mystery word.
8. The Players should meet the following conditions:
a. No audience coaching
b. No mounting of words and hand gestures between players.
c. No general misconduct from players and audience.
d. Immediate arrival once partner is called.
9. Failure to comply will result to the partner’s immediate disqualification
from the game.
10. The pair that got the correct answer in the shortest time wins the game.
Note: The teacher would ask for the presentation of the students’ assignment.
Lesson Proper:
The group will post the manila paper on the board in reporting to the class the
native delicacy that they have found in their respective places by introducing
the delicacy maker, the delicacy, its process, as well as its ingredients.
Activity (Group Sharing Activity)
Based on the reports given, the reporting group will discuss among themselves
what tools and materials are used as well as how these tools will be cleaned
and maintained in the preparation of the native delicacy. And present it in
class in a form of a rap song.
Rubric for Rap Presentation
ACTIVITIES
Always
10 pts.
Frequently
8 pts.
Occasionally
6 pts.
Seldom
4 pts.
Never
2 pts.
Total
The student
identified the
cooking tools
and utensils
from the
delicacy maker
and makes it as
lyrics for the
rap song.
The student
uses indigenous
materials as
musical
instruments or

7. accompaniment
for the rap
song.
The student
participates
actively in the
activity.
The student
appreciates the
importance of
cooking tools
and utensils
and its uses in
their daily life
activity.
Fact sheets 2 (see attachment) on the proper ways of cleaning and maintaining
of cooking materials, tools and equipment will be distributed to students for
purposes of individual reading within 10 minutes. After then, student – teacher
interaction follows with regards to the information in the fact sheets and their
report.
Assignment:
The day 1 grouping of students will be utilized for the group cooking activity.
Instructions: Each group will bring cooking materials and ingredients in
cooking bingka following the Bingka sa Labo video clip.
3rd
Day
General Competency: Utilize kitchen tools and equipments use in cooking
native delicacies
 Follow instructions and procedures.
 Use appropriate tools and materials in cooking bingka.
 Develop the value of patience and perseverance.
 Observe safety measures/precautious in cooking.
Activity 1 (Cooking)
The class will start with the presentation of rubric to students as well as giving
of instruction by the teacher. A recipe will be provided to each group. The class
will be given 40 minute to cook. During the cooking process, the teacher will
roam around to supervise and assess the group work using the rubrics.

8. Analytic Rubric in Cooking Bingka Activity Presentation
Cooking Activity Presentation
100 %
Good
3 pts
Fair
2 pts
Poor
1 pts
Activity Plan
30%
Good
The activity plan
objectives is clear.
Learning activities
match the objectives.
Activity procedures
are specific.
Fair
The activity plan is
mostly clear. Most of
the learning activities
match the objectives.
Some of the activity
procedures are
specific.
Poor
The activity plan is
confusing and
unclear. Learning
activities do not
match the objectives.
Activity procedures
are not specific.
Presentation Skills
35%
Good
Present learning
activities to audience
with confidence. The
voice is modulated
and the volume is
appropriate. Eye
contact is made
during the
presentation.
Fair
Present learning
activities to audience
with some confidence.
The voice is not so
modulated and the
volume is mostly
appropriate. Some eye
contact is made
during the
presentation.
Poor
Present learning
activities to audience
with no confidence.
Volumes of voice are
either too loud or too
soft. No eye contact is
made during the
presentation.
Team Work
35%
Good
The group reaches
consensus about how
to develop the
presentation and
each member of the
group demonstrates
equal participation in
the development and
delivery of the
presentation.
Fair
The group develops
the presentation and
each member of the
group participates in
the delivery of the
presentation.
Poor
The group was not
able to satisfactorily
develop the
presentation and
each member of the
group did not
participate in the
development and/or
delivery of the
presentation.

9. Analytic Rubric in Over-all Performance
Final Cooking Demonstration
100 %
Excellent
20 pts
Good
15 pts
Fair
10 pts
Poor
5 pts
Cooking
Demonstration
40 %
Excellent
Students have all
of the ingredients
in cooking
bingka,
containers to
demonstrate,
and utensils
necessary for the
demonstration.
The recipe and
correct
measurements
are clearly
discussed by the
students. The
directions of how
to prepare the
dish are easy to
follow.
Good
Some of the
ingredients in
cooking bingka,
containers to
demonstrate,
and utensils are
present for the
demonstration.
The recipe is
somewhat clearly
communicated
with only a few
measurements
missing.
The directions of
how to prepare
the dish are
somewhat easy
to follow.
Fair
Several of the
ingredients in
cooking bingka,
containers to
demonstrate,
and the utensils
are not present
for the
demonstration.
Poor
Ingredients are
not present.
Recipe is a
disaster.
Safety and
Sanitation
15 %
Excellent
Incorporated 3 or
more safety and
sanitation
guidelines in the
demonstration.
All surfaces and
materials were
cleanedprior to
and after the
demonstration.
Good
Incorporated 2
safety and
sanitation
guidelines in the
demonstration.
All surfaces and
cooking supplies
were partially
cleanedprior to
and after the
demonstration.
Fair
Incorporated 1
safety and
sanitation
guideline in the
demo.
All surfaces and
cooking supplies
were not properly
cleanedprior to
and after the
demo.
Poor
Did not
incorporate any
safety or
sanitation
guidelines.
Cooking tools
and utensils
15 %
Excellent
Used 8-10
cooking tools and
utensils in
cooking bingka.
Good
Used 5-7
cooking tools and
utensils in
cooking bingka.
Fair
Used 3-4 cooking
tools and
utensils in
cooking bingka.
Poor
Proper cooking
tools and
utensils were
not used.
Final Product
15 %
Excellent
Correct
preparation of
food products
resultedin
excellent flavor
profiles, texture
and consistency.
Good
Correct
preparation of
food products
resultedin very
good flavor
profiles, texture
and consistency.
Fair
Final food
product was
edible; but
lackedin flavor,
texture and
consistency.
Poor
Final food
product was
under cooked,
and inedible.
Flavor and
texture not
visible.
4th
Day
General Competency: Utilize kitchen tools and equipments use in cooking
native delicacies
 Explain the importance of cleanliness.
 Internalize the value of following instructions and procedure as a model
citizen in the community.

10. Activity 1 (Review)
The teacher will give 15 minutes for the group discussion on the activity they
have done on day 3 that includes preparation to after care. And a summary of
findings will be reported in class by a group representative. (Rubric for the
group participation and reporting will be given.)
Analytic Rubric for Class Participation
Excellent
20 pts.
Good
15 pts.
Fair
10 pts.
Poor
10 pts.
Quality
Discussion
Attends class
discussion
and always
contributes
to the
discussion
by raising
thoughtful
questions,
analyzing
relevant
issues,
building on
others’ ideas,
synthesizing
across
readings and
discussions,
expanding
the class’
perspective,
and
appropriately
challenging
assumptions
and
perspectives.
Attends class
discussion and
sometimes
contributes to
the discussion
in the
aforementioned
ways.
Attends class
discussion but
rarely
contributes to
the discussion
in the
aforementioned
ways.
Attends class
discussion but
never
contributes to
the discussion
in the
aforementioned
ways.

11. Scoring Rubric for Oral Presentations
Category Scoring Criteria Total Points Score
Organization
(20 points)
The type of presentation is appropriate
for the topic and audience.
10
Information is presented in a logical
sequence.
10
Content
(20 points)
Introduction is attention-getting, lays out
the problem well, and establishes a
framework for the rest of the
presentation.
5
Presentation contains accurate
information.
10
There is an obvious conclusion
summarizing the presentation.
5
Presentation
(60 points)
Speaker maintains good eye contact with
the audience and is appropriately
animated (e.g., gestures, moving around,
etc.).
10
Speaker uses a clear, audible voice. 10
Delivery is poised, controlled, and
smooth.
10
Good language skills and pronunciation
are used.
5
Visual aids are well prepared,
informative, effective, and not distracting.
5
Length of presentation is within the
assigned time limits.
5
Information was well communicated. 15
Score Total Points 100
Activity 2 (Reflection)
The students will write a reflection in a sheet of paper regarding the activities
undertaken during the lesson.
Individual reflection with a guide questions:
a. How did you come up with a good bingka?
b. Did you find your learning applicable at home? .In what way?
c. How did this activity change your attitude towards giving value in
organizing and keeping things in order?
d. Did you find this activity helpful in your community?
Reflection Rubrics
The following are used to assess your reflection.
Equivalent Rating
0 = not addressed
2 = completely (lacks proofing - no critical thinking)
4 = incomplete (incorrect - criteria not followed – minimal critical thinking -
not there yet)
6 = average (met requirements - proof a bit more – moderate critical thinking
- needsa little reworking)
8 = almost (critical thinking obvious - looks pretty good)
10 = I’m impressed (all criteria followed in depth & with analysisand
insightful critical thinking - extra stretch- wow)
Total out of 40 ____________________

12. Sagisag
pangkultura
Wika
Salita/Senyas/Simbolo/Kahulugan
Bilang kagamitang
pampagtuturo
Bingka - makaon
- native delicacy
- signifies abundance
Ang bingka ay
gagamitin sa
pagtuturo ng aralin
sa Commercial
Cooking para sa
subject na
Technology and
Home Economics.
Kaldero - lung-aganan
- lutuanan
Ang bingka ay
gagamitin sa
pagtuturo ng aralin
sa Commercial
Cooking para sa
subject na
Technology and
Home Economics.
Dahon sa saging - hapin
- signifies cleanliness
- putos
- pandong
Ang bingka ay
gagamitin sa
pagtuturo ng aralin
sa Commercial
Cooking para sa
subject na
Technology and
Home Economics.

13. Attachment
Fact Sheets 1
Use of kitchen materials, utensils and equipment
The following are list of cooking materials, kitchen utensils and
equipment that are commonly found in the kitchen.
Cooking Materials
Aluminum is the best for all-around use. It is the most
popular, lightweight, attractive and less expensive. It
requires care to keep it shiny and clean. Much more, it
gives even heat distribution no matter what heat
temperature you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter gauges
will dent and scratch easily, making the utensil
unusable. Aluminum turns dark when used with
alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables
like tomatoes will brighten it.
Stainless Steel is the most popular material used
for tools and equipment, but it is more expensive.
It is easier to clean and shine and will not wear
out as soon as aluminum. Choose those with
copper, aluminum or laminated steel bottoms to
spread heat and keep the pot from getting heat
dark spots. Stainless steel utensils maybe bought
in many gauges, from light to heavy.
Glass is good for baking but not practical for top or
surface cooking. Great care is needed to ensure for
long shelf life.
How to take care of Glass?
1. to remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning them.
2. use baking soda to remove grease crust and boiled vinegar as final rinse.
3. use nylon scrub.
Cast Iron is sturdy but must be kept oiled to avoid
rusting. Salad oil with no salt or shortening can be
rubbed inside and out and dried. Wash with soap
(not detergent) before using.

14. Ceramic and heat-proof glass are used especially for
baking dishes, casseroles, and measuring cups. Glass and
ceramic conduct the heat slowly and evenly. Many of these
baking dishes are decorated and can go from stove or oven
to the dining table.
Double boiler is used when temperature must be
kept below boiling, such as for egg sauces, puddings, and to keep
food warm without overcooking.
Teflon is a special coating applied inside of aluminum
or steel pots and pans. It prevents food from sticking
to the pan.
It is easier to wash and clean, however, take care not
to scratch the Teflon coating with sharp instrument
such as knife or fork. Use wooden or plastic spatula to
turn or mix food inside.
KITCHEN TOOLS
A baster is handy for returning some of the meat or poultry
juices from the pan, back to the food.
Basting brushes can be used for the same purpose, but
they are also convenient for buttering the tops of breads
and baked goods after they come out of the oven.
Cans, bottles, cartoons opener use to open a food tin,
preferably with a smooth operation, and comfortable grip
and turning knob.
Colanders also called a vegetable strainer are
essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives
than metal and more sanitary than wood. Plastics are greatly durable and
cheap but may not last long.

15. Cutting boards a wooden or plastic board where meat and vegetables can be
cut.
Dredgers – are used to shake flour, salt, and pepper on
meat, poultry, and fish.
Emery boards/sharpening steel – is used to sharpen long
knives.
Funnels – are used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
Garlic Press is a kitchen tool which is specifically
designed for the purpose of pulping garlic.
Graters are used to grate, shred, slice and separate
foods such as carrots, cabbage and cheese.
Handy Poultry and roasting tools make it easier to lift a
hot roasted turkey from the roaster to the serving platter,
without it falling apart.
Kitchen shears they are practical for opening food
packages, cutting tape or string or simply to remove
labels or tags from items. Other cutting tools such as
box cutters are just as handy, especially for opening
packages.
Pasta spoon or server is used to transfer a little or a
lot of pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti or other long
pasta noodles. You can use a large slotted serving
spoon for short pastas.

16. Potato masher is used for mashing cooked
potatoes, turnips, carrots or other soft cooked vegetables.
Rotary egg beater – used for beating small amount of
eggs or batter. The beaters should be made of stainless
steel.
Scraper- a rubber or silicone tool to blend or scrape
the food from the bowl, metal, silicone or plastic egg
turners or flippers
Seafood serving tools make the task of cleaning
seafood and removing the shell much easier. For
cooking seafood, utensils will vary depending on what
you are cooking.
Serving spoons- utensils consisting of a small,
shallow bowl on a handle used in preparing, serving,
or eating food.
Serving tongs enable you to more easily grab and transfer
larger food items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer, or to a plate. It gives
you a better grip, the longer the tongs, the better,
especially when used with a deep fryer, a large stock pot or
at the barbecue.
Soup ladle is used for serving soup or
stews, but can also be used for gravy, dessert sauces or
other foods. A soup ladle also works well to remove or
skim off fat from soups and stews.

17. Spatula – is used to level off ingredients when measuring,
and to spread frostings and sandwich fillings.
Spoons – solid, slotted, or perforated. Made of stainless
steel or plastic, the solid ones are used to spoon liquids
over foods and to lift foods, including the liquid out of the
pot.
Two-tine fork – used to hold meats while slicing,
and to turn solid pieces of meat while browning or
cooking Made of stainless steel and with heat-
proof handle.
Temperature scales – are used to measure heat
intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy or deep-fat frying. Other small thermometers
are hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s thermosta
Whisks for blending, mixing used for whipping
eggs or batter, and for blending gravies, sauces, and
soups. The beaters are made of looped, steel piano
wires which are twisted together to form the handle.
Wooden spoons are used for creaming, stirring,
and mixing. They should be made of hard wood.

18. Measuring Tools
1. Measuring cups and spoons for dry
ingredients – is used to measure solids and dry
ingredients, such as flour, fat and sugar. It is
commonly made of aluminum or stainless
material. Sizes range from 1, 1⁄2, 3⁄4, and 1⁄4
(nested cups) to one gallon. There are cups made
of plastic and come in different colors, but could
only be used for cold ingredients. They could warp,
causing inaccurate measure.
2. Measuring cup for liquid ingredients – are
commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of
measure of liquid ingredient is different in a dry
measuring cup.
3. Portion scales – are used to weigh serving
portions from one ounce to one pound.
Household Scales – are used to weigh large quantity of
ingredients in kilos, commonly in rice, flour, sugar, legumes
or vegetables and meat up to 25 pounds.
Scoops or dippers – are used to measure serving of soft
foods, such as fillings, icecream, and mashed potato.
Spoons come in variety of sizes, shapes, materials and
colors. These are used to measure smaller quantities of
ingredients called for in the recipe like: 1 tablespoon of
butter or 1⁄4 teaspoon of salt.
There are many kinds of knives, each with a specialized use
Butcher knife – is used to section raw meat, poultry, and
fish. It can be used as a cleaver to separate small joints or
to cut bones. Butcher knives are made with heavy blade
with a saber or flat grind.

19. French knife –is used to chop, dice, or mince
food. Heavy knives have a saber or flat grind.
Roast beef slicer – is used to slice roasts, ham, and
thick, solid cuts of meats.
Boning knife – is used to fillet fish and to remove
raw meat from the bone.
Fruit and salad knife – is used to prepare salad greens,
vegetables, and fruits.
Kitchen knives often referred to as cook's or chef's
tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving a
roast or turkey.
Citrus knife – is used to section citrus fruits. The blade
has a two-sided, serrated edge.
Paring knife – is used to core, peel, and section fruits
and vegetables. Blades are short, concave with hollow
ground.

20. Vegetable peeler is used to scrape vegetables,
such as carrots and potatoes, and to peel fruits.
The best ones are made of stainless steel with
sharp double blade that swivels.
Equipment
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and
microwave) are mandatory pieces in the kitchen or in any food establishment.
Refrigerators/freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for
meat, fruits and vegetables to keep the
moisture content of each type of food. Butter
compartment holds butter separately to
prevent food odors from spoiling its flavor.
Basically, refrigerator or freezer is an insulated
box, equipped with refrigeration unit and a
control to maintain the proper inside
temperature for food storage.
Oven- a chamber or compartment used for cooking,
baking, heating, or drying.
Microwave ovens have greatly increased
their use in the food industry. Foods can be
prepared ahead of time, frozen or
refrigerated during the slack periods, and
cooked or heated quickly in microwave
ovens.

21. Auxiliary equipment like griddles, tilting skillets,
broilers/grills, steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting equipment (meat
slicer, food choppers, grinders), mixers and bowls,
pots and pans are utilized most commonly in big
food establishments, some with specialized uses
and some are optional.
Blenders are used to chop, blend, mix, whip,
puree, grate, and liquify all kinds of food. A
blender is a very useful appliance. They vary in
the amount of power (voltage/wattage).

22. Fact Sheets 2
Maintain Kitchen Tools and Equipment
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be a part of the standard operating
procedures that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one
food to another.
Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances. The right cleaning
agent must be selected because not all cleaning agents can be used on food-
contact surfaces. (A food-contact surface is the surface of equipment or utensil
that food normally comes into contact.) For example, glass cleaners, some metal
cleaners, and most bathroom cleaners cannot be used because they might
leave an unsafe residue on the food contact surface. The label should indicate
if the product can be used on a food-contact surface. The right cleaning agent
must also be selected to make cleaning easy.
Process
Cleaning agents are divided into four categories:
Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents.
Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
washing machines and steam tables.
Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. If they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be properly
sanitized. Some chemical sanitizers, such as chlorine and iodine, react with
food and soil and so will be less effective on a surface that has not been
properly cleaned.

23. 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 sanitizing rinse must be at least 180F (82C). For stationary
rack, single temperature machines, it must be at least 165oF (74C).
Cleaned items must be exposed to these temperatures for at least 30
seconds.
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
a. Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
b. Temperature – Generally, chemical sanitizers work best in water that
is between 55F (13C) and 120F (49C).
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.
Cleaning and sanitizing utensils
There are three steps needed to effectively clean and sanitize utensils:
Washing Sanitizing Drying
Utensils such as cutting boards, bowls and knives need to be thoroughly
washed in warm soapy water. After washing, the utensils should look clean
and there should be no food or anything else visible on them. Effective cleaning
will remove most of the dangerous bacteria present. Sanitizing will then kill any
that might remain.
A dishwasher sanitizes very effective if it has a hot wash and drying
cycle. If you do not have a dishwasher, you will need to sanitize in a sink using
a chemical sanitizer or very hot water. If using a chemical sanitizer such as a
sodium hypochlorite– or quaternary ammonium–based solution, ensure that it
can be safely used for sanitizing eating, drinking and cooking utensils. Follow
the instructions on the container carefully, as different sanitizers work in
different ways. If you are using very hot water, take extra care to avoid being
scalded. All utensils must then be thoroughly dried before they are re-used.
Air-drying is best but tea towels can also be used. Be sure that the tea towels
are clean though.
If you are washing up at an event being held outdoors, make sure you
have access to plenty of hot water. If hot water is not available, disposable

24. eating and drinking utensils should be used and enough cooking utensils
provided to last the duration of the event so that washing up is not necessary.
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only to keep it looking
its best, but also to remove all of the germs and bacteria that accumulate
regularly in the kitchen area. There are several surfaces around the kitchen,
and by making a homemade cleaning solution, you can easily clean most of the
surfaces with one basic mixture of household ingredients that are probably
already in your kitchen cupboards.
How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of
warm water (add a small amount of dishwasher detergent to help start the
cleaning). Drop items in the soak as soon as you are through using them.
They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer.
While you’re at it, wipe off any stray splatter from the counterpiece and
nearby areas. If necessary, finish off with dishcloth.
3. Return electric mixers and other electronic equipment to their designated
storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or
loading in a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before
storing.
7. Store all tools and equipment in their designated places. Put frequently used
items in conveniently accessible locations. Gather and secure electrical
cords to prevent entanglement or snagging.
Proper Storage and Handling
Proper storage and handling of cleaned and sanitized equipment and
utensils is very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
 stored on clean storage areas; and
 handled properly to minimize contamination of food contact surface.
10 Steps in Organizing Kitchen Cabinets
1. Pretend it has a glass door and that everyone is going to see what’s
inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position
that’s easy to reach.

25. 4. Take a cabinet full of glasses and line them up by color. Make sure all of
the front are facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at
what you’ve done.
Storing of Washed Utensils
1. They should be stored in a clean dry place
adequately protected against vermin and
other sources of contamination
2. Cups, bowls, and glasses must be inverted
for storage.
3. When not stored in closed cupboards or
lockers, utensils and containers must be
covered or inverted whenever possible.
Utensils must be stored on the bottom
shelves of open cabinets below the
working top level.
4. Racks, trays and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels
for lining drawers is acceptable.
Stacking of chinaware