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T.L.E. 7 COMMERCIAL
COOKING
(EXPLORATORY)

Learning Competency:
Maintain kitchen tools, equipment and
working area

Quarter 2, Week 2

OBJECTIVES

K: Recognize the different cleaning elements for kitchen tools and equipment

S: Explain the difference between cleaning and sanitizing in maintaining the cleanliness
of the kitchen tools, equipment and working area

A: Show appreciation of maintaining cleanliness of the kitchen

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CONTENT:

What Do You Need To Know?

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. It 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.
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.

Sanitizing is done using heat, radiation, or chemicals. 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 thoroughly cleaned.
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
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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 -- 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 Kitchen Premises

Cleaning your kitchen regularly is important not only to keep it looking its best, but also
to remove all the germs and bacteria that accumulate regularly in the kitchen area.
There are several surfaces around the kitchen, and by making a homemade versatile
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.

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper
and wiping down counter tops, tables, and other surfaces with a cleaning rag. To
remove sticky buildup, wipe with a damp cleaning rag and wipe a damp mop over your
kitchen floor.
2. Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap.
Dip your mop into the bucket, wring the mop out and wipe across your kitchen floors.
The diluted vinegar solution makes it safe for any kitchen floor surface while still strong
enough to clean and disinfect. The dish soap assists in cutting through any food residue
that may be on the kitchen floor. Let your floor air dry after cleaning
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with 1/2
cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This
works well on any type of kitchen surface including cabinetry, sinks, tables, counters
and any other area that requires cleaning.
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5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let fresh
air circulate, which is especially useful when cooking strong-smelling foods.

Activity 1: MULTIPLE CHOICE

1. It is the process of removing food and other types of soil from a surface such as
dish, glass or cutting board _______________.
A. Cleaning
B. Heating
C. Sanitizing
D. Sterilizing

2. It is done using heat, radiation or chemicals is called ____________.

A. Cleaning
B. Heating
C. Sanitizing
D. Sterilizing

3. What cleaning element that is used to routinely wash tableware, surfaces and
equipment?
A. Acid cleaners
B. Abrasive cleaners
C. Detergents
D. Solvent cleaners

4. What cleaning element that is use periodically on surfaces where greases has
burned on?
A. Acid cleaners
B. Abrasive cleaners
C. Detergents
D. Solvent cleaners

5. What cleaning element that is use periodically on mineral deposits and other soils
that detergents cannot remove?
A. Acid cleaners
B. Abrasive cleaners
C. Detergents
D. Solvent cleaners
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6. Proper storage and handling of cleaned and sanitized equipment and utensils is
important to prevent ______________ prior to use.
A. Contamination
B. Dirty
C. Poison
D. Rust

7. What sanitizing method to use heat to sanitize surfaces such as steam, hot water
and hot air?
A. Chemicals
B. Concentration
C. Heat
D. Temperature

8. What sanitizing method to use approved sanitizers such as chlorine, iodine and
quaternary ammonium?
A. Chemicals
B. Concentration
C. Heat
D. Temperature

9. What chemical sanitizer that is effective on a wide variety of bacteria and not
affected by hard water generally inexpensive?
A. Ammonium compounds
B. Baking soda
C. Chlorine
D. Iodine

10. What chemical sanitizer that decreases greatly its effectiveness with an increase
in pH and should not be used in water that is 120F or hotter it might discolor the
equipment and surfaces?
A. Ammonium compounds
B. Baking soda
C. Chlorine
D. Iodine

11. What chemical sanitizer than is nontoxic, odorless, colorless, noncorrosive, non-
irritating and stable to heat and in the presence of organic matter?
A. Ammonium compounds
B. Baking soda
C. Chlorine
D. Iodine
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12. After cooking the ingredients, _______________ all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.
A. Sanitize
B. Soak
C. Heat
D. Burn

13. Used a ____________ to wipe off all cake mix splatter from the mixer.
A. Clean Cloth
B. Damp cloth
C. Oiled cloth
D. Wet cloth

14. Return electric mixers and other electronic equipment to their designated
_____________ places.
A. Storage
B. Container
C. Carton box
D. All of these

15. Make sure all wooden spoons and accessories are _____________ before
storing.
A. Dry
B. Lubricated
C. Wet
D. Wrap in plastic

REFERENCES IN COMMERCIAL COOKING

Essential Commercial Kitchen Equipment for a Bistro

https://www.smithandersen.com/essential-commercial-kitchen-equipment-for-a-
bistro/

K to 12 Basic Education Curriculum Technology and Livelihood Education Learning

Module in Commercial Cooking (Exploratory course for Grade 7 and 8)
Curriculum Guide of Commercial Cooking (Exploratory course for Grade 7 and 8)

For any inquiry, please don’t hesitate to contact:

Fe Adoracion S. Lingcong
TLE 7 – Commercial Cooking (Exploratory) Teacher
Contact Nos: 09158375550/09672159230
Email: feadoracion.lingcong@deped.gov.ph
Facebook: Fe Adoracion S. Lingcong
Very Important Note:
Please compile this module in a long
expanded folder and return the Answer
Sheet only.
You may also send it through my email or
fb account.
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ANSWER SHEET
TLE 7 – COMMERCIAL COOKIING (Quarter 2, Week 2)

Activity 1: MULTIPLE CHOICE

1. __________

2. __________

3. __________

4. __________

5. __________

6. __________

7. __________

8. __________

9. __________

10. __________

11. __________

12. __________

13. __________

14. __________

15. __________