TLE 9 Cookery-Quarter 1-Module 1: Clean, Sanitize and Store Kitchen Tools and Equipment
Summary
TLDRThis video lesson for grade 9 students introduces the fundamentals of kitchen hygiene, focusing on cleaning, sanitizing, and storing kitchen tools and equipment. It covers various cleaning chemicals, their uses, and the importance of preparing cleaning agents as per manufacturer's instructions. The lesson also emphasizes the necessity of proper cleaning and sanitizing to prevent the growth of germs and bacteria, outlining steps for effective tool maintenance. The aim is to ensure a safe and hygienic cooking environment.
Takeaways
- 🧼 Detergents are used for moderately greasy surfaces and routine tasks like cleaning floors and walls.
- 🛡️ Sanitizers can be used for 'clean as you go' practices but should not replace thorough washing with detergents.
- 🧻 Sanitizer wipes offer a quick and convenient method for cleaning small utensils and food preparation surfaces.
- 🧹 Hard surface cleaners are suitable for heavy-duty tasks but require careful use to avoid damaging kitchen surfaces.
- 🚫 Solvents are effective in dissolving heavy grease and oil, but they are not suitable for all surfaces.
- 🧱 Abrasives or scouring cleaners are used for cleaning hard surfaces like tiles and are not recommended for delicate items.
- 💧 Water is the simplest cleaner and can be used under pressure to clean hard surfaces in various kitchen areas.
- 🧼 Soap is not recommended for cleaning kitchen equipment and surfaces due to the risk of leaving residues.
- 🛑 Chemical disinfectants are generally not recommended for kitchen use due to potential residue and odor issues.
- 🛠️ Proper cleaning and sanitizing of kitchen tools is crucial to prevent the growth of germs and bacteria, which can lead to illness.
- 🔄 The cleaning process involves scraping off food particles, scrubbing with soapy water, rinsing, and drying or using a sanitizer solution.
Q & A
What is the main focus of the first quarter module one in the video lesson?
-The main focus is on cleaning, sanitizing, and storing kitchen tools and equipment.
What are the objectives for the learners by the end of the lessons in the video script?
-The learners should be able to identify the chemicals used in cleaning and sanitizing kitchen tools and equipment, and prepare cleaning agents according to the manufacturers' instructions.
What is the purpose of the pretest with brain teasing fun games in the video lesson?
-The pretest is designed to engage the learners and assess their understanding of basic cleaning concepts and terminology.
What is the simplest cleaner mentioned in the pretest, and why is it considered the simplest?
-Water is the simplest cleaner mentioned because it is a natural substance that can be used to clean surfaces without the need for additional chemicals.
What is used to dissolve heavy grease and oil that water-based cleaners cannot handle?
-A solvent is used to dissolve heavy grease and oil, as it can handle substances that water-based cleaners cannot.
What is the most common cleaning agent found in the kitchen according to the pretest?
-Baking soda is the most common cleaning agent found in the kitchen, as it is versatile and can be used for various cleaning tasks.
What is the safest place to store occasionally used plates as per the pretest?
-The safest place to store occasionally used plates is in a cabinet, which keeps them clean and protected from dust and damage.
What are the different types of cleaning chemicals mentioned in the script, and what are their uses?
-The cleaning chemicals mentioned include detergents for moderately greasy surfaces, sanitizers for quick disinfection, sanitizer wipes for small utensils, hard surface cleaners for heavy tasks, solvents for dissolving grease, abrasives for cleaning dishes and tiles, water for general cleaning, soap for handwashing, and chemical disinfectants for killing germs and microorganisms.
Why are chemical disinfectants not recommended for kitchen use according to the script?
-Chemical disinfectants are not recommended for kitchen use because their effectiveness can be destroyed by food materials, cleaning cloths, and some surfaces, and they may leave a strong smell or taste.
What is the definition of cleaning and sanitizing in the context of kitchen tools as per the script?
-Cleaning is the removal of food particles, dirt, grease, and other residues from the food contact surface. Sanitizing is reducing the number of harmful germs and contaminants to a safe, acceptable level.
What are the steps involved in cleaning kitchen tools as described in the script?
-The steps include scraping off food particles, scrubbing with hot or soapy water, rinsing with hot or clean water, and placing the item in a sanitizer solution before air drying on a clean surface.
Outlines
🍽️ Kitchen Tools and Equipment Cleaning Basics
This paragraph introduces the first lesson for Grade 9 students in a cookery course, focusing on the importance of cleaning, sanitizing, and storing kitchen tools and equipment. It outlines the objectives of the course, which include identifying cleaning chemicals, preparing cleaning agents, and understanding the correct procedures for maintaining kitchen hygiene. The paragraph also presents a pretest with brain teasing games designed to engage students and assess their knowledge of basic cleaning agents like water, solvent, baking soda, and the concept of cleaning itself. The lesson aims to prepare students to follow manufacturer's instructions for cleaning and sanitizing kitchen tools and equipment.
🧼 Types of Cleaning Chemicals and Their Uses
This section delves into the various types of cleaning chemicals used in the kitchen, such as detergents for routine cleaning of floors and walls, sanitizers for on-the-go cleaning, sanitizer wipes for quick tasks, hard surface cleaners for specialized tasks, solvents for dissolving heavy grease, abrasives for cleaning ceramic surfaces, and water as a simple yet effective cleaner. It also mentions soap, which is not recommended for cleaning kitchen surfaces due to residue, and chemical disinfectants, which are not typically used in kitchens due to potential issues with smell and taste. The paragraph emphasizes the importance of using the right cleaning agent for the right task to ensure kitchen hygiene and safety.
🛁 Cleaning and Sanitizing Kitchen Tools to Prevent Bacterial Growth
The third paragraph discusses the critical process of cleaning and sanitizing kitchen tools to prevent the rapid growth of germs and bacteria, which can lead to illness. It defines cleaning as the removal of food particles, dirt, grease, and other residues from surfaces, while sanitizing is the reduction of harmful germs to a safe level. The paragraph outlines the steps for cleaning tools, which include scraping off food particles, scrubbing with hot soapy water, rinsing thoroughly, and drying on a clean surface or with a disinfecting solution. The emphasis is on proper cleaning techniques to ensure a hygienic kitchen environment for food preparation.
🚰 The Cleaning Process: Steps and Techniques
This paragraph continues the discussion on the cleaning process, providing a detailed explanation of the steps involved in cleaning kitchen tools. It starts with the scraping method to remove food residues, followed by scrubbing in a sink with hot soapy water. The items are then rinsed in a middle sink with clean water to eliminate any remaining residue. Finally, the tools are placed in a sanitizer solution or disinfecting chemical before being air-dried on a clean surface. The paragraph concludes with a reminder for Grade 9 learners that they have completed lesson two and can proceed to the next lesson.
Mindmap
Keywords
💡Cleaning
💡Sanitizing
💡Kitchen Tools and Equipment
💡Detergents
💡Sanitizers
💡Sanitizer Wipes
💡Hard Surface Cleaners
💡Solvent
💡Abrasive Cleaners
💡Water
💡Disinfectants
Highlights
Introduction to the first video lesson for Grade 9 learners on TLE9 Cookery for the first quarter.
Overview of the first quarter module, focusing on cleaning, sanitizing, and storing kitchen tools and equipment.
Lesson objectives: identifying cleaning chemicals, preparing cleaning agents, and understanding their use according to manufacturer's instructions.
Engaging learners with a pretest featuring brain teasing fun games to test their knowledge on cleaning agents.
Highlighting water as the simplest cleaner and its various applications in the kitchen.
Explaining the use of solvents for dissolving heavy grease and oil that water-based cleaners cannot handle.
Baking soda's role as a common cleaning agent found in the kitchen and its versatility.
The importance of cleaning in the removal of food particles, grease, and other residues from surfaces.
Safe storage practices for kitchen tools and equipment, such as storing plates in cabinets.
Introduction to different types of cleaning chemicals, including detergents, sanitizers, and wipes, and their specific uses.
The role of hard surface cleaners in tackling heavier or more specialized cleaning tasks in the kitchen.
The function of solvents in dissolving grease and oil, and their application in cleaning various kitchen surfaces.
The use of abrasives or scouring cleaners for cleaning dishes and other hard surfaces like tiles.
The limitations of soap as a cleaning agent due to its tendency to leave residues on surfaces.
The effectiveness of disinfectants in killing germs and microorganisms, and their proper use in the kitchen.
Procedures for cleaning kitchen tools, emphasizing the importance of proper cleaning to prevent the growth of germs and bacteria.
Steps in cleaning tools, including scraping, scrubbing, rinsing, and sanitizing to ensure kitchen hygiene.
Conclusion of lesson 2, summarizing the importance of cleaning and sanitizing kitchen tools for food safety.
Transcripts
grade 9 learners
welcome to our first video lesson for
tle9 cookery for first quarter
the first topic for quarter one module
one is all about cleaning sanitizing and
storing kitchen tools and equipment
a module one and haha
less ones
lesson one types of cleaning chemicals
and preparing cleaning agents
for lesson two
cleaning and sanitizing kitchen tools
and for lesson three
safe storing of kitchen tools and
equipment
for module one
and at the end of this lessons
the learners should be able to
identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools
and equipment
and prepare cleaning agents in
accordance with the manufacturers
instructions
so yeah i'm adding the objectives for
this week
before we proceed to the lesson let's
have a very short pretest
for activity 1 brain teasing fun games
you have to arrange the jumbled letters
based on the guide questions you may
write the correct answer on your answer
sheet
number one
what is the simplest cleaner of all
take the unjumbled letters for the glue
if your answer
is
water
then you are correct
for number two
what is used to dissolve heavy grease
and oil which water-based cleaners can
it cope with
what is your answer
if your answer is solvent then you are
correct again
for number three
what is the most common cleaning agent
usually found in the kitchen
if your answer is baking soda then your
guess is right
very good
next number four
what do you call on the removal of food
particles
third grease and any other residue that
doesn't belong to the food contact
surface
what do you think is the answer
if your answer is cleaning
good job you are correct again
number five
where is the safest place to store
occasionally use plates
if your answer is cabinet then that's
great you get the correct answer
and now we're done with the pretest we
can now proceed to lesson one
types of cleaning chemicals
so for lesson one pagara lenating
different cleaning chemicals
kitchen surfaces kitchen tools and
equipment
first one is
detergents these are able to penetrate
moderately greasy and dirty surfaces and
suitable for cleaning floors and walls
and similar routine tasks
next
sanitizers these are for clean as you go
use but can it substitute thorough
washing with a detergent
in the itu
dome
detergent
sometimes it is being used just to
sanitize some areas in the kitchen
for example
is
next is sanitizer wipes these are used
for a quick and convenient way of
cleaning food temperature probes and
small utensils and for wiping food
preparation services on a clean as you
go basis so on purpose
sanitizer
is in the form of tissue or paper
[Music]
next is
hard surface cleaners these are used for
heavier or more specialized tasks
although they are corrosive and damaged
surfaces if not used with care etune
gamet
most specially small kitchen surface
like tiles tables
and kitchen walls
kitchen surface
next is solvent it dissolves heavy
grease and oil which water-based
cleaners can it cope with among the
solvent
chemicals
next is abrasives or scoring cleaners
these are mostly used for cleaning
animal and ceramic surfaces including
tiles
or brushes
tiles
in short it is used for cleaning dishes
next is water it is the simplest cleaner
of all
applied under pressure it cleans hard
surfaces such as floors and walls in
delivery and waste disposal areas
appliances and other kitchen tools and
equipment
next is soap it is not suitable for
cleaning equipment and surfaces because
it leaves us calm disinfectants are
added to some liquid so for washing
hands usually
since
the tiles so walls or cabinets
and of course it is used for cleaning
our hands too
next we have
chemical disinfectants these are not
recommended for kitchen use as their
effectiveness can be destroyed by wasted
food materials by the fabric of cleaning
cloths and by the materials of some
surfaces
there is also risk that the
disinfectants will leave a strong smell
or taste
this chemical disinfectant naman is very
effective cleaning chemicals for the
kitchen because it kills 100 percent
germs and microorganisms
and other disinfectant chemicals
and those are examples of cleaning
agents that you can use at home now we
can proceed to topic number two for
lesson one which is preparing cleaning
agents
let's start
[Music]
[Music]
[Music]
[Music]
next we can now proceed to lesson two
cleaning and sanitizing kitchen tools
cleaning and sanitizing kitchen tools is
very important if you don't clean your
kitchen tools properly germs and
bacteria will start to grow quickly
well this is definitely isn't ideal in a
place where you prepare and cook food as
it can lead to illness
to avoid this it is important to clean
and sanitize kitchen tools properly
after using them
let us now define cleaning it is the
removal of food particles dirt grease
and any other residue that doesn't
belong to the food contact surface
when you see any residue on your tool it
is not clean
sanitizing on the other hand is reducing
the number of harmful germs and
contaminants down to a safe
acceptable
level
of kitchen areas and kitchen tools
let us now proceed to the steps in
cleaning tools
mostly
[Music]
now these are the procedures
first
is scraping
so
is
[Music]
and again in this method we are scraping
off all the food particles remained in
our
dishes
and then
after that after scraping off
we can now place the dirty item or dirty
dishes into the first sink and give it a
good scrubbing with hot or soapy water
so ibiza is the first thing
to do procedure
and then
in the middle sink
thoroughly rinse the item with hot or
clean water to remove any left over
residue
so ibiza begins
dump the item in the sanitizer solution
and then let it dry or air dry on a
clean surface train board or
towel
so ebooks
sink
or disinfecting chemical
and that's all grade 9 learners we are
now done with lesson 2.
thank you for listening you can watch
the next video for lesson three
[Music]
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