9

Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OFFICE – BILIRAN

LEARNING ACTIVITY SHEET

Quarter 2 – Week 1

COOKERY

Lesson 1: PREPARE SALAD AND DRESSING

LO1: Perform mise-en-place
1.1 Identify tools and equipment needed in the preparation of salad and
dressing
1.2 Clean, sanitize, and prepare tools, utensils, and equipment based
on the required tasks
(TLE__HECK9-12SD-IIa-7)

Name of Learner : DANNY B.ELAGO

Grade Level & Section : GRADE 9
Subject Teacher :
Contact No. : FB Account:
 LESSON 1
IDENTIFY TOOLS AND EQUIPMENT NEEDED IN THE
1.1
PREPARATION OF SALAD AND DRESSING

Mise’ En Place is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing foods.

Tools, Equipment, Utensils Needed in Preparing Salads

1. Knives – good quality knives with sharp, sturdy stainless-
steel blades and with handles that are securely attached and
that feel perfectly comfortable in your hand. used for
chopping, slicing for trimming fruits and vegetables.
2. Cutting boards – choices of cutting boards are the
wooden or blocks and acrylic cutting boards. When preparing
a recipe that contains both meat (or poultry or seafood) and
vegetables requiring cutting, use one board exclusively the
vegetables and the other exclusively for the raw meat to avoid
cross contamination.

3.Peelers - is a kitchen tool consisting of a slotted metal

blade attached to a handle, that is used to remove the outer
skin or peel of certain vegetables, frequently potatoes and
carrots, and fruits such as apples, pears, etc.

4. Citrus zesters - A kitchen zester used to remove

juice/liquid and citrus peels and approximately four inches
long, with a handle and a curved metal end, the top of which
is perforated with a row of round holes with sharpened rims.
To operate, the zester is pressed with moderate force against
the fruit and drawn across its peel. The rims cut the zest from
the pith Underneath.

5. Grill pan – used for salad toppings to be

broiled or grilled.

6. Grater/Shredder—a grater (also known as a shredder) is a

kitchen utensil used to grate foods into fine pieces. It was
invented by Francois Bouillier in 1540s
 7. Salad Spinners – hold just washed salad leave in a slotted
basket that is made to spin by hand and thus fling all the
water off the leaves into the

8.Mixing bowls – used to mix dressings, marinate

ingredients, hold separate elements if a salad before
assembling and used to toss and mix all the ingredients
together. Used bowls made of sturdy, heavy glass wares or
ceramic, so as not to react with acidic ingredients.

9.Salad servers – “Salad sets” with big salad bowls, serving

bowls and servers. Select materials having enough surfaces
to really grasp the ingredients of salad, no matter how slippery
and thus making tossing easier.

10. Chiller – for keeping cold foods chilled for

service.

11. 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.

ACTIVITY 1: Direction: Identify the different kitchen tools and utensils in preparing
salad. Write your answer on the space provided as shown
below.

1. Knife 2. mixing bowl 3. Salad

server
 4.cutting board 5. salad spinner 6.peeler

LESSON 1
CLEAN, SANITIZE, AND PREPARE TOOLS, UTENSILS, AND
1.2 BASED ON THE REQUIRED TASKS
EQUIPMENT

CLEAN, SANITIZE, AND PREPARE TOOLS, UTENSILS, AND

EQUIPMENT
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 cleaning agent that
removes food, soil, or other substances
Cleaning and sanitizing procedures must be 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.

STEPS ON HOW TO CLEAN KITCHEN TOOLS AND EQUIPMENT

Fundamental Cleaning Procedures

1.Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed
with warm water to remove loose food soils.
2.Cleaning Cycle – the removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the method
of cleaning. Typically, alkaline chemical solutions are used for the cleaning
cycle.
3.Rinse – rinse all surfaces with cold to hot water, depending on the temperature
of the cleaning cycle, to thoroughly remove all remaining chemical solution and
food soil residues.
4.Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
5.Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.
 Tips and Warnings

 Wash glassware first, before greasy pots and pans.

 Rubber gloves will protect hands and manicures and allow you to use hotter
water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands while
cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for
hand washing dishes.
 Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water
while scrubbing them for particles to lift away. Bring the dish out of
the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few
minutes of soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from
the pan which causes staining the dishcloth.
4. Don’t s oak aluminum while dishwashing for it may cause darkening.

Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.

Factors that influence the cleaning process

• Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning

• Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed. More time in contact
with the soil reduces the chemical concentration requirements.

• Temperature – soils are affected by temperature in varying degrees. In the

presence of a cleaning solution most soils become more readily soluble as the
temperature increases.

• Chemical concentrations – it varies depending on the chemical itself, type of

food soil, and the equipment to be cleaned. Concentration will normally be reduced
as time and temperature are increased.
 • Mechanical force – is as simple as hand scrubbing with a brush or as
complex as turbulent flow and pressure inside a pipeline. This aids in soil removal
and typically reduces time, temperature and concentration requirements.

• Water – minerals in hard water can reduce the effectiveness of some

detergents or a sanitizer. Water pH ranges generally from pH5-8.5. However,
highly acidic water may require additional buffering agents. Water used for cleaning
and sanitizing must be potable and pathogen free.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting

Board

The kitchen cutting board gets a lot of use and this means that it gets a lot of
exposure to bacteria. Proper cleaning of the cutting board is essential to your good
health. Whether you use a wood or a plastic cutting board, you should clean and
sanitize it after every use.
Cleaning the Cutting Board

After you used the cutting board for slicing, dicing, or chopping all kinds of
neat goodies, use a metal scraper or spatula to scrape away any remaining bits
and pieces of food. Throw the scrapings into the garbage disposal, garbage
receptacle, or trash bin.
Scrub the board with hot, soapy water thoroughly. If your dishwasher
reaches a temperature of at least 165°F, then you can probably place a high-
density plastic cutting board into the dishwasher. Moreover, if your dishwasher has
an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand.
Allow the board to air dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following
procedure: wet the stained area with water and sprinkle it with salt and allow the
salt to sit undisturbed for twenty-four hours. Rinse the salt from the cutting board
with clean water. Using the salt and clean water, create a paste. Use a clean
nylon scrubbing sponge or a clean toothbrush to scour or scrub the paste on the
stained area of the cutting board. Rinse the area clean with fresh water. Repeat
the procedure to guarantee that you have removed all the stain. Rinse the board
clean.
Scrub the cutting board with hot, soapy water and rinse with clean water. Allow it
to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid
chlorine bleach solution. For this solution, combine one teaspoon of bleach to one
quart of water. Pour the solution onto the entire surface area of the board and
 allow it to sit undisturbed for several minutes. Rinse the board clean with water.
Allow it to air dry or use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the bleach solution.
Simply combine one-part vinegar to five parts water. Use this solution in the same
manner as the one explained for the bleach solution.

Methods of Cleaning Equipment

 Foam – You use this to increase the contact time of the chemical solutions to
improve cleaning with less mechanical force.

 High Pressure – used to increase mechanical force, aiding in soil removal. In

high pressure cleaning, chemical detergents are often used along with an
increase temperature to make soil removal more effective

 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated through a
circuit of tanks and or lines then return to a central reservoir allowing the
chemical solution to be reused. Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.

 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts removed
for cleaning are placed in a circulation tank and cleaned using a heated chemical
solution and agitation.
 Mechanical – it normally involves the use of brush either by hand or a machine
such as a floor scrubber. Mechanical cleaning uses friction for food soil removal.

The following topics include the methods of sanitizing and importance of

sanitizing kitchen tools and equipment after cleaning them

Sanitizing is done using heat, radiation, or chemicals. Heat and

chemicals are commonly used as a method for sanitizing in a restaurant than
radiation. 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

Methods of Sanitizing
1.Thermal Sanitizing. It involves the use of hot water or steam. 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.

1. 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.

Equipment Sanitation Procedures

. Refrigerator / Chillers
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly
4. Flush drains weekly

ACTIVITY II: Describe the cleaning and sanitizing process of a cutting board in
the table. Y Cleaning the Cutting Board
After you used the cutting board for slicing, dicing, or chopping all kinds of neat
goodies, use a metal scraper or spatula to scrape away any remaining bits and
pieces of food. Throw the scrapings into the garbage disposal, garbage receptacle,
or trash bin.
Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a
temperature of at least 165°F, then you can probably place a high-density plastic
cutting board into the dishwasher. Moreover, if your dishwasher has an
antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand.
Allow the board to air dry.
our answer shall be assessed using the rubrics below.
Tool/Equipment Cleaning Removing Sanitizing
Stains
Cutting board
After you used To remove Plastic and
the cutting board stains from the wooden cutting
boards can be
for slicing, dicing, cutting board,
sanitized using a
or chopping all you can use the
diluted liquid
kinds of neat following chlorine bleach
goodies, use a procedure: wet solution. For this
metal scraper or the stained area solution, combine
spatula to scrape with water and one teaspoon of
away any sprinkle it with bleach to one
remaining bits salt and allow quart of water.
and pieces of Pour the solution
the salt to sit
food. Throw the onto the entire
undisturbed for
scrapings into the surface area of
twenty-four
garbage disposal, the board and
garbage hours.
allow it to sit
receptacle, or Rinse the undisturbed for
trash bin. salt from the several minutes.
Scrub the cutting board with Rinse the board
board with hot, clean water. clean with water.
soapy water Using the salt and Allow it to air dry
thoroughly. If your clean water, or use a clean
dishwasher create a paste. cloth to d
reaches a Use a clean nylon If you prefer,
temperature of at scrubbing sponge you may use a
least 165°F, then or a clean vinegar solution
you can probably toothbrush to in place of the
place a high- scour or scrub the bleach solution.
density plastic paste on the Simply combine
cutting board into stained area of one-part vinegar
the dishwasher. the cutting board. to five parts
Moreover, if your Rinse the area water. Use this
dishwasher has clean with fresh solution in the
an antibacterial water. Repeat the same manner as
cycle, use it to procedure to the one explained
wash the cutting guarantee that for the bleach
board. Otherwise, you have solution
scrub it by hand. removed all the
Allow the board to
stain. Rinse the
air dry.
board clean.
our answer shall
Scrub the
be assessed
cutting board
using the
with hot, soapy
rubrics below.
water and rinse
Cleaning
with clean
water. Allow it to
air dry.
 Rubrics
CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear, impossible to
Clear clear, easy to clear, able difficult to follow
follow to follow follow

Concise The The The The explanation

explanation explanation explanation posed and methods
posed and posed and posed and used are
methods used methods methods used inadequate
are advanced. used are are somewhat
appropriate simple.
.
.
Comprehensiv Thorough and Substantial Partial or not Misunderstanding or
e comprehensive explanation comprehensive serious misconception
e explanation Explanation on the explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

III. ASSESSMENT: Direction: Read the following questions carefully and choose the
letter that best describe the statement. Encircle the letter of your correct answer.

1. What kitchen tool and equipment in preparing salad used for keeping cold foods
chilled for service?
A. Chiller B. Citrus zester C. Colander D. Salad spinner
2. Which of the following kitchen tool used to remove juice/liquid and citrus peels?
A. Chiller B. Citrus zester C. Colander D. Salad spinner
3. What refer to a kitchen utensil used to grate foods into fine pieces. It was
invented by Francois Bouillier in 1540s?
A. Chiller B. Citrus zester C. Colander D. Grater/shredder
4. Which kitchen tool/equipment used for broiling or grilling of the salad toppings?
A Grater/shredder B. Grill pan C. Salad spinner D. Zester
5. Which of the following kitchen tool and equipment are necessary in preventing
bacterial infections from foods?
A. Chiller B. Freezer C. Refrigerator D. All the above
6. It is a fundamental cleaning procedure of soiled equipment that surfaces are
scraped and rinsed with warm water to remove loose food soils?
A. Acid rinse B. Cleaning cycle C. Rinse D. Scrape and Pre-rinse
7. What refer to a fundamental cleaning procedure of kitchen tool and equipment
which is the removal of residual food soils from equipment surfaces?
A. Acid rinse B. Cleaning cycle C. Rinse D. Scrape and Pre-rinse.
8. It is one of the tips and warnings in washing and cleaning kitchen tool and
equipment that, Wash _____________first, before greasy pots and pan s.
A. Chinaware B. Dinnerware C. Flatware D. Glassware
9. What method of cleaning the equipment used to increase mechanical force,
aiding in soil removal?
A. Clean in Place B. Clean out of place C. Foam D. High pressure
10.Which of the following is a method of sanitizing kitchen tools and equipment that
involves the use of hot water or steam?
A. Acid cleaner B. Chemicals sanitizing C. Thermal sanitizing D. All of these

ANSWER KEY:
Answer key:
Act 1:
1.knife 2. Mixing bowl 3.salad server 4.cutting board 5.peeler

Activity II:
Cleaning the Cutting Board
After you used the cutting board for slicing, dicing, or chopping all kinds of neat goodies, use a metal scraper or spatula to
scrape away any remaining bits and pieces of food. Throw the scrapings into the garbage disposal, garbage receptacle, or
trash bin.
Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature of at least 165°F, then you
can probably place a high-density plastic cutting board into the dishwasher. Moreover, if your dishwasher has an antibacterial
cycle, use it to wash the cutting board. Otherwise, scrub it by hand. Allow the board to air dry.
Removing Stains from the Cutting Board
To remove stains from the cutting board, you can use the following procedure: wet the stained area with water and
sprinkle it with salt and allow the salt to sit undisturbed for twenty-four hours.
Rinse the salt from the cutting board with clean water. Using the salt and clean water, create a paste. Use a clean
nylon scrubbing sponge or a clean toothbrush to scour or scrub the paste on the stained area of the cutting board. Rinse the
area clean with fresh water. Repeat the procedure to guarantee that you have removed all the stain. Rinse the board clean.
Scrub the cutting board with hot, soapy water and rinse with clean water. Allow it to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine bleach solution. For this solution,
combine one teaspoon of bleach to one quart of water. Pour the solution onto the entire surface area of the board and allow it
to sit undisturbed for several minutes. Rinse the board clean with water. Allow it to air dry or use a clean cloth to d
If you prefer, you may use a vinegar solution in place of the bleach solution. Simply combine one-part vinegar to five parts
water. Use this solution in the same manner as the one explained for the bleach solution

Writer:
ANTONIA E. PAA
Master Teacher I

QUALITY ASSURANCE TEAM

Chairman:
MEDARLOU A. GENOGUIN FLORIDA G. BUNANI EdD
Division EPP/TLE Supervisor PSDS – Caibiran District I

DEXTER D. ENAGE ME, EdD RITCHELLE P. BALONDO

MT-I/Vocational Dept. Head – des. Master Teacher I