This document identifies different cleaning agents that can be used for cleaning and sanitizing kitchen tools and equipment. It discusses how cleaning removes food and other soils from surfaces using cleaning agents. Common cleaning compounds mentioned include detergents, ammonia, dish washing liquid, chlorine, carbolic acid, timsen, disinfectants, and soap. The document also outlines group activities on cleaning dishes, cutting boards, equipment and fundamental cleaning methods.

1. DIFFERENT
CLEANING
AGENTS
Prepared by: Ms. Anthonette C. Ambaloc

2. OBJECTIVES
Identify the chemicals
to be utilized in
cleaning and sanitizing
kitchen tools and
equipment.

3. Review:
What is cleaning?

4. 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.

5. Think about it!

6. What do you think is the purpose of
detergents? Why do we need to have
detergents in our own home?

7. CLEANING COMPOUNDS

8. CLEANING COMPOUNDS

9. Other chemicals used for cleaning
and/or sanitizing kitchen equipment and
utensils are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

10. GROUP ACTIVITY
GROUP 1: Steps in Washing the
Dishes
GROUP 2: How to Clean, Remove
Stains, Sanitize, and Store Your
Cutting Board
GROUP 3: Methods of Cleaning
Equipment
Group 4: Fundamental Cleaning