SENIOR HIGH SCHOOL

COOKERY NCII
MODULE 1: Clean and Maintain
Kitchen Tools and Premises
(Q1 - Week 2)

Learning Outcome 2
Clean and Sanitize Kitchen Premises
What is It
Lesson Information 2.1

Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the kitchen area
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during food preparations. Several surfaces around the kitchen such as walls, floors,
shelves and other surfaces must always be cleaned and sanitized safely using the
proper materials to reduce environmental deficiencies.

Procedure for disinfecting premises

A. Preliminary cleaning is required.

B. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and
sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth. C.
Sponge on mop or allow to air dry.
D. Use a spray device for spray application Spray 6-8 inches from the surface, rub with
a brush, sponge or cloth. Avoid inhaling sprays.
E. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.

Lesson Information 2.2

First aid procedure caused by chemical poisoning.

What to do?

• If the person has been exposed to poisonous fumes, such as carbon monoxide, get him
or her into fresh air immediately.
• If the person swallowed the poison, remove anything remaining in the mouth.
• If the suspected poison is a household cleaner or other chemical, read the label and
follow instructions for accident poisoning. If the product is toxic, the label will likely advise
you to call the hospital/doctor.
• Follow treatment directions given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing and pour the body
with continuous tap water.
Ref: First Aid, Fourth Edition, American College of Emergency Physicians

Precaution: Don’t administer Ipecac syrup (a medicine that causes vomiting used to
partially empty a person’s stomach after a poison). The total facility cleaning and
maintenance program of a food service department must be planned to reflect concern for
sanitation as “a way of life”. Facility sanitation results can be obtained through:
• Establishing high standards
• Rigid scheduling of assignments that are clearly understood by workers
• Ongoing training
• Proper use of cleaning supplies
• Provision of proper materials and equipment to accomplish tasks, and
• Frequent meaningful inspections and performance reviews

Each of the duties on the assignment list must be explained in detail on a written
work sheet or “job breakdown” for the employee to follow. Job breakdown includes name
of the task, tools and equipment and materials to be used, and a step by step list of what
to do and how to do it.
Lesson Information 2.3

How to Keep Your Kitchen Clean and Safe

Here are ways to ensure the cleanliness of your kitchen and keep bacteria:
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that
you don't use any more, as unused appliances would only tend to gather dust. Be sure
that any appliances which are still maintained and used are stored in a safe place that is
out of reach of children.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping,
remove old and rotten food and clean shelves and racks. Look at expiration dates and be
sure to label any containers of homemade food or leftovers. Don't make a habit of keeping
food for too long in the fridge; rotten food will breed bacteria, and may even contaminate
fresh food that is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other
insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do this
every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any
germs which might have remained even after you emptied out the rubbish will die and
cannot multiply. Also, this will remove any foul smells which might be emanating from the
trash bin.
5. Use separate chopping boards for different kinds of food. Keep separate
chopping boards for your meat and your vegetables to reduce the spread of bacteria.
Clean the meat chopping board extra carefully, especially after cutting chicken, as raw
food has a higher tendency of containing bacteria.
6. Change the dishcloth you wipe surfaces with every day. Use a different cloth for
surfaces than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use
separate towels for hands and dishes, and change both of those regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on the floor.
It is better to use cleaning material that you can easily throw out after and prevent from
contaminating other food, instead of using towels or sponges which you would still be
likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away instead of letting the
mess stay there. Aside from making sure that germs do not use the spillage as a breeding
ground, immediate mopping would also prevent unwanted accidents such as slipping from
occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons
and controls, and light switches in and around your kitchen with cleaning agents.
Even if they seem clean to the naked eye, they may already be harboring bacteria. 11.
Wash your hands before handling food and again if you sneeze or cough, blow your
nose, go to the bathroom, or touch high-use surfaces.

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 Safety measures

The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation
2. Have knowledge of basic first aid
3. Wear cotton clothing to cover your limbs and other parts of your body that might be
exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe
5. Wear industrial strength, thick plastic or rubber gloves
6. Wear protective eye and face wear

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and
cleaning agents:

1. Keep them in a separate area, away from food and other products
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food
products
3. Store in a cool, well-lit and well ventilated room
4. Do not store near heat
5. Do not keep punctured aerosol cans
6. Store chemicals with lids tightly on
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying their
content and use
8. Ensure that the use by date or manufactured date is clearly readable
9. Storage containers should be free of corrosion and moisture
10.The storage area should be kept secure and locked when not in use
11.Always store chemicals in designated container
12.Do not mix chemicals
Name: ________________________________ Year & Section: ________________

Activity Sheet: Cookery 1 (Q1 – W2)

What I Can Do

Activity 1.3
Situation: You were tasked to help your sister in the preparation and cooking of foods
particularly in cleaning, sanitizing and storing of the tools and equipment after using them.

Note: Do not forget to take videos, photos and narrative of your activity for your
portfolio.

Materials Needed:
• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool
• Dish rack for drying
• Lint-free cloth for silverware
• Paper towels to dry pots and pans

Your performance will be rated using the following rubric:

Dimension PERFORMANCELEVEL
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment equipment equipment equipment attempt
correctly and correctly and correctly and incorrectly and
confidently at all confidently but less less confidently
times most of the confidently most of the time
times sometimes
2. Application Manifests very Manifests clear Manifests Manifests less No
of clear understanding understanding understanding of attempt
procedures understanding of of the step- by- of the step-by- the step- by-
the step- by- step procedure step procedure step procedure
step procedure but sometimes seeking
seeks clarification
clarification most of the time

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 Works Works Works Works No
independently independently independently independently attempt
with ease and with ease and with ease and but with
confidence at all confidence confidence assistance from
times most of the time sometimes others most of
the time
3. Safety work Observes safety Observes Observes Most of the time No
habits precautions at all safety safety not observing attempt
times precautions precautions safety
most of the time sometimes precautions

4.Completeness Task is Task is Task is nearly Task is started No

of Task completed completed completed but not attempt
following the following the following the completed
procedures in procedures in procedures in following the
the activity the project the project procedures in
improvement/in plan plan the project plan
novations
5. Time Work completed Work Work Work completed No
management ahead of time completed completed (min./hours/ attempt
within allotted (min./hours days) beyond

time /days) beyond TOTAL

POINTS

Post Test

Direction: Multiple Choice. Read the following statements carefully. Choose

the letter that best describes the statement. Write the letter of your answer
before the number.

1. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life?
A. double boiler
B. teflon
C. glass
D. stainless steel

2. A special coating applied inside aluminum or steel pots and pans that
prevents food from sticking to it.
A. double boiler
B. teflon
C. glass
D. stainless steel

3. Ana finds it hard to remove tough soils from the used pots and pans. It
does not respond to the different cleaning agents that she has used. If
you will help her, which of the following will you recommend that will
surely solve her problem?
A. abrasive
B. acid cleaner
 C. detergent
D. solvent cleaner

4. The following are ways how to take care of glass kitchen tools,
EXCEPT;
A. To remove stain, use 2 table spoon of liquid bleach per cup of
water when soaking and cleaning. B. Use a nylon scrub.
C.Scratch it with sharp instrument such as knife or fork
D. Use baking soda to remove grease crust and boiled vinegar as final
rinse.

5. These are the factors that influence the cleaning process,

EXCEPT;
A. Time
B. Soil
C. Temperature
D. Sanitize

6. Which of the following situations is good housekeeping practice

best shown?
A. Emptying the garbage can every other day.
B. Using imported sanitizing and disinfecting materials

C. Spraying air freshener before and after leaving the room.

D. Planning and implementing a program of regular cleaning of fixtures,
furniture and home appliances

7. Which of the following knife is used for trimming and paring fruits and
vegetables?
A. butcher knife
B. French knife C. paring knife
D. shears

8. If the person has been exposed to poisonous fumes such as carbon

monoxide, what will you do? A. give him water to drink
B. remove anything in the mouth
C. give him cloth to cover his mouth
D. get him or her into fresh air immediately

9. Your younger sister accidentally swallowed poison. What first aid

treatment should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.
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 10. Which of the following is the proper steps of washing with the
dishwasher machine?
1. Add detergent.
2. Fill your dishwasher logically
3. Don't crowd the dishes.
4. Turn it on.
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4

11. The following are the first aid procedure caused by chemical poisoning;
EXCEPT:
A. If the person swallowed the poison, remove anything remaining in the
mouth.
B. Follow treatment directions given by poison centers.
C. If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately.
D. If the suspected poison is a household cleaner or other chemical, let
the person drink milk and sugar.

12. Remove unnecessary clutter from surfaces means,

A. To ensure that any germs will not remain
B. To discard appliances and gadgets that you don't use any more
C. To remove any foul smells
D. To avoid accidents

13.Use separate chopping boards for different kinds of food to reduce the
spread of?
A. Germs
B. Bacteria
C.Virus
D.Infections

14.Mila are asked to disinfect their kitchen. She must do the following
procedures for disinfecting; EXCEPT?
A. Preliminary cleaning
B. Use hand towel to wipe all surfaces including the floor.
C. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
D. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth

15.This is done using heat, radiation, or chemicals.

A. Cleaning
B. Rinsing
C.Sanitizing
D.Washing