TLE 9 Cookery-Quarter 1-Module 1: Clean, Sanitize and Store Kitchen Tools and Equipment

Summary

This 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

00:00

🍽️ 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.

05:01

🧼 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.

10:04

🛁 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.

15:38

🚰 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.

Keywords

💡Cleaning

Cleaning refers to the process of removing dirt, grease, and food particles from surfaces and tools. In the context of the video, it is the first step in maintaining kitchen hygiene and preventing the growth of germs and bacteria. The script mentions that cleaning involves scraping off food residues and then scrubbing the items with hot, soapy water, which is essential for preparing food safely.

💡Sanitizing

Sanitizing is the act of reducing the number of harmful germs and contaminants to a safe level. It is a critical process in the kitchen to ensure that tools and surfaces are not just clean but also free from harmful microorganisms. The video emphasizes the importance of sanitizing kitchen tools after cleaning to prevent the spread of illness.

💡Kitchen Tools and Equipment

Kitchen tools and equipment encompass a wide range of items used in food preparation, such as utensils, appliances, and storage containers. The video focuses on the proper cleaning and sanitizing of these items to maintain a hygienic cooking environment. The script discusses the types of cleaning chemicals suitable for different kitchen surfaces and tools.

💡Detergents

Detergents are cleaning agents that can penetrate moderately greasy and dirty surfaces, making them suitable for routine cleaning tasks like washing floors and walls. The script mentions detergents as a type of cleaning chemical that can be used for kitchen surfaces and tools, highlighting their importance in maintaining cleanliness.

💡Sanitizers

Sanitizers are products used to reduce microbial contamination on surfaces to a safe level. In the script, sanitizers are described as an alternative to thorough washing with detergents for 'clean as you go' use, emphasizing their role in quick and effective disinfection in the kitchen.

💡Sanitizer Wipes

Sanitizer wipes are a convenient way to clean and disinfect surfaces quickly. The video script mentions their use for cleaning small utensils and food preparation areas on a 'clean as you go' basis, illustrating their practicality in maintaining a hygienic kitchen environment.

💡Hard Surface Cleaners

Hard surface cleaners are specialized cleaning agents used for heavier or more stubborn dirt and stains on surfaces like tiles and kitchen walls. The script warns that they can be corrosive if not used carefully, indicating their potency and the need for caution in their application.

💡Solvent

A solvent is a substance that dissolves heavy grease and oil, which water-based cleaners may not be able to handle effectively. The video script identifies solvent as a key component in cleaning agents that tackle tough grease, making it an essential tool in the kitchen for dealing with oily residues.

💡Abrasive Cleaners

Abrasive cleaners are cleaning agents that contain particles which help scrub and remove stubborn dirt or stains from surfaces. The script mentions their use for cleaning dishes and ceramic surfaces, including tiles, highlighting their effectiveness in restoring surfaces to a clean state.

💡Water

Water is described in the script as the simplest cleaner of all. It is used in various cleaning processes, including under pressure to clean hard surfaces in the kitchen. The video emphasizes the versatility of water in cleaning appliances and other kitchen tools and equipment.

💡Disinfectants

Disinfectants are chemicals that kill or deactivate germs and microorganisms. The script notes that while some disinfectants are added to liquid soap for hand washing, they are not generally recommended for kitchen use due to potential issues with residue, smell, and material compatibility.

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

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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

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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

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now these are the procedures

first

is scraping

so

is

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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

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