SELF-LEARNING HOME TASK (SLHT)

Subject : Cookery Grade : 7 Quarter : 2 Week : 3

MELC : Maintain appropriate kitchen Competency Code: TLE_HECK7/8MT-0b-2
tools, equipment, and paraphernalia

Name : ____________________________________________ Section :_____________ Date: _________

School : ____________________________________________ District: ____________________________

I. Readings/Discussions

CLEANING AND SANITIZING

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 other foods.

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.

Cleaning agents are divided into four categories:

1. 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.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in ware washing
machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean
food-contact surfaces that are used to prepare potentially hazardous foods as
needed throughout the day but no less than every four hours. 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.

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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 171oF
(77oC). If a high-temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180oF (82oC). For stationary rack,
single temperature machines, it must be at least 165oF (74oC). 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 will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
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.

ADVANTAGES AND DISADVANTAGES OF DIFFERENT CHEMICAL SANITIZER

Chlorine

✓ Advantage- highly effective on variety of bacteria; not affected by hard water; generally
inexpensive
Disadvantage- Corrosive, irritating to the skin, effectiveness; deteriorates during storage and
when exposed to light; dissolves rapidly; loses activity in the presence of organic matter.

Iodine

Advantage- Forms brown color that indicates strength; not affected by hardwater; less irritating to
the skin than is chlorine; and activity not lost rapidly in the presence of organic matter.
Disadvantage- Effectiveness decreases greatly with an increase in acidity; should not be used in
water that is at 48-degree Celsius or hotter; and might discolor equipment and surfaces.

Quaternary Ammonium Compounds

Advantage- Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively
stable in the presence of organic matter.
Disadvantage- Slow destruction of some microorganisms; not compatible with some detergents
and hard water.

II. Exercises
A.
Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia.

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 Directions: Complete the table by filling in the kitchen cleaning agents you use at home
on column B. On column C, write a brief description on how the cleaning agents are used. You
can also check the label for instruction of use.
A B C
Items to be cleaned Cleaning agents used Instruction of use
1. Plates and glasses

2. Utensils

3. Kitchen sink

4. Build-up carbon and

grease in pans

5. Kitchen floor

Exercise 2
B.
Let us try to answer the following questions related to the activity you did. This will help
you understand our lesson for today.
Guide Questions:

1. What cleaning agents do you have in your kitchen at home? (2pts)

_______________________________________________________________________________________
2. Are there differences in the instructions of use among the different cleaning agents? (If
yes, state the difference between the 2 cleaning agents you have listed above and if no ,
why?)
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________

3. Why do you think it is important to read and follow instruction of use for each
cleaning agent?
_______________________________________________________________________________________
_______________________________________________________________________________________
______________________________________________________________________________________
RUBRICS
CRITERIA 2 3 4 SCORE
Incorrect answer and Correct answer written in a Correct answer written in
not in a sentence form sentence form a sentence with 1
Accuracy
answer supporting details.

Forgot capitalization Used capitalization and Used capitalization and

Capitalization
and punctuation punctuation punctuation
Punctuation
3 or more spelling 1-2 spelling mistakes All words spelled
Spelling
mistakes correctly
Total

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III. Assessment/Application /Outputs (Please refer to DepEd Order No. 31, s. 2020)

Directions: Read the questions carefully and encircle the letter of your answer.

1. Which of the following cleaning agents is used occasionally on tools and equipment with mineral deposits that
detergents cannot remove?
a. detergent
b. acid cleaner
c. solvent cleaner
d. abrasive cleaner
2. Which of the following cleaning agents is use to routinely wash plates and other tableware?
a. detergent
b. acid cleaner
c. solvent cleaner
d. abrasive cleaner
3. Chriz needed to periodically clean surfaces of the gas range where grease has burned on. What cleaning
agent should he use?
a. detergent
b. acid cleaner
c. solvent cleaner
d. abrasive cleaner
4. What do you call the process of removing the soil or dirt from a surface?
a. heating
b. cooking
c. cleaning
d. sanitizing
5. Grant needs to remove heavy accumulations of soil that are difficult to remove with detergents. Which cleaning
agent should he use?
a. detergent
b. acid cleaner
c. solvent cleaner
d. abrasive cleaner
6. What factor affects the effectiveness of chemical based on the volume of how much chemical is used?
a. color
b. temperature
c. concentration
d. contact time
7. What is the process of killing harmful bacteria in a surface?
a. heating
b. cooking
c. cleaning
d. sanitizing
8. Which of the following factor of chemical effectiveness states that chemical sanitizers work best in lukewarm
water?
a. color
b. temperature
c. concentration
d. contact time
9. What chemical sanitizer is highly effective on variety of bacteria yet generally inexpensive?
a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
nonirritating sanitizer. What chemical sanitizer does he uses?

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a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
11. Which of the following cleaning agents form brown color that indicates its strength?
a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
12. Which of the following cleaning agents is corrosive and irritating to the skin?
a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
13. What chemical sanitizer greatly decreases its effectiveness with an increase in acidity?
a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
14. Which of the following cleaning agents is slow in destruction of some microorganisms and not compatible
with some detergents?
a. iodine
b. detergent
c. chlorine
d. quaternary ammonium compound
15. What is the most common method of sanitizing spoons and forks used in Filipino homes and eatery?
a. steam
b. chemical
c. hot air
d. hot water

IV. Suggested Enrichment/Reinforcement Activity/ies

Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia.
Directions: Choose in the box the best type of chemical for cleaning and sanitizing for the following.

Abrasive Cleaner Chlorine Iodine Quaternary Ammonium

Acid Cleaner Solvent Cleaner Compounds

______1. Maria needed to periodically use this chemical on surfaces where grease has burned on. It is
often called degreaser.
______2. You often use this to routinely wash tableware, surfaces, and equipment as it can penetrate
soil quickly and soften it.
______3. Your mom uses this occasionally or periodically on tools and equipment with mineral
deposits and other soils that detergents cannot remove.
______4. Wes uses this cleaner to remove heavy accumulations of soil that are difficult to remove with
detergents.
______5. In sanitizing kitchen tools, Mai uses this as it is not affected by hardwater and less irritating
to the skin than is chlorine.
______6. Chiz uses this sanitizer because it is generally inexpensive.
______7. The chef at the restaurant uses this nontoxic, odorless, colorless, noncorrosive, nonirritating
sanitizer that is stable to heat and relatively stable in the presence of organic matter.

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 ______8. People who have sensitive skin, avoid using this sanitizer as it can be irritating to the skin.
______9. This sanitizer is rarely used as it has slow destruction of some microorganisms and not
compatible with some detergents and hard water.
_____10. May likes using this as sanitizer as it is highly effective on variety of bacteria and not affected by hard
water.

References:
1. Commercial Cooking Exploratory Course Learning Module. pp. 19-22.
2. MELC Cookery 7/8

Prepared by: Approve by:

KAREN P. ERMAC CYRUS E. WINCESLAO

Teacher I School Head
Tolotolo National High School

Reviewed by:

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GUIDE

For the Teacher: Advise the students to read the reading and discussion portion before they attempt to
answer the practice exercises. Going through the parts sequentially will help them understand easily the topic.

For the Learner: Read through the self-learning home task from the first part to the last part. Doing so, will
help you understand better the topic.

For the Parent/Home Tutor: Assist your child and make sure that he/she reads the self-learning home task
from beginning to end to ensure proper understanding of the concepts.