Q1-Cookery-Module-LESSON-10 Types and Uses of Cleaning Agents
Q1-Cookery-Module-LESSON-10 Types and Uses of Cleaning Agents
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY
Objectives:
o identify the four categories of cleaning agents;
o sort the examples of cleaning agents accordingly; and
o explain the importance of cleaning agents in kitchen premises
Cleaning and sanitizing kitchen tools and equipment must be part of the standard
operating procedures that make up your food safety program. Improper cleaning and sanitizing kitchen
surfaces allow harmful microorganisms to be transferred from one food to another.
The stove, sink and cabinets should be cleaned and sanitized regularly. The garbage
can should be kept covered, cleaned and emptied often. Warm water will facilitate removing of grease.
The use of vinegar added to water is very good disinfectant and stain/grease remover.
COLUMN A COLUMN B
Sources:
https://snapguide.com/guides/clean-a-grill-pan-fast-and-easy/
https://www.pinterest.ph/pin/489836896946450383/
https://www.daysoftheyear.com/days/no-dirty-dishes-day/
https://reddiplumbingwichita.com/blog/general/problems-and-solutions-for-hard-water-buildup
https://en.wikipedia.org/wiki/Dishwashing_liquid
https://www.legendbrandscleaning.com/Products/Solvent-Cleaner
http://www.fabersurfacecare.com/it/en/acid-cleaner.html
https://sumitmanwal.blogspot.com/2010/01/abrasive-cleaners.html
Exercise 2
Identification:
Directions: Identify which cleaning agent must be used for the following. Write only the letters of the
correct answer on a separate sheet of paper:
Evaluation:
_____ 1. Cleaning agents are substances like liquid, powders, paste, sprays or granules that can be
used in removing dirt, stains, bad smells and clutter on surfaces.
_____ 2. Sanitizing is the process of removing food and other types of soil from a surface.
_____ 3. The stove, sink and cabinets should be cleaned and sanitized regularly.
_____ 4. Food contact surface is the surface of equipment or utensil that food normally comes into
contact.
_____ 5. Cleaning is to reduce the growth of fungi, viruses, and other harmful bacteria significantly.
Writers:
Exercise 1
1. D
2. A
3. B
4. C
Exercise 2
1. B
2. A
3. A
4. C
5. D
6. B
7. C
8. A
9. A
10. A
Exercise 3
1. ABRASIVE
2. DETERGENT
3. ACID CLEANER
4. SANITIZE
5. SOLVENT CLEANER
Evaluation
Test I.
1. A
2. B
3. D
4. A
5. B
Test II.
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE