Commercial Cooking NC II

Sector : TOURISM

Qualification Title: Commercial Cooking NCII

Unit of Competency: Clean and maintain Kitchen premises

Module Title: Cleaning and Maintaining Kitchen Premises

Technical Education & Skills Development Authority

SANTA FE NATIONAL HIGH SCHOOL
Santa Fe Nueva Vizcaya
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the competency based curriculum wherein you utilize the

module containing training materials and activities for you to complete.

The unit of competency “Prepare Egg Dishes” with the module title
“Preparing Egg Dishes” contains the knowledge, skills and attitudes you
are to gain so as to qualify for National Certificate Level II in Cookery.

You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information sheets to help you understand the required activities. Follow
the activities on your own and answer the self –check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each
module or get one from your facilitator/trainer to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator
to ask for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
 Been working for some time
 Already completed training in this area

If you can demonstrate to your trainer that you are already competent
in a particular skill or skills, talk to him/ her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification of Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/ s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.

This module was prepared to help you achieve required competencies that a
person must achieve to clean kitchen areas, cook/prepare hot, cold meals
and desserts for guests in various food and beverage service facilities. This
will be the source of information for you to acquire knowledge and skills in
this particular trade independently and at your own pace, with minimum
supervision or help from your instructor.
 Talk to your trainer and agree on how you will both
organize the training of this unit. Read through the
module carefully. It is divided into sections, which covers
all skills, and knowledge you need to successfully
complete this module.
 Work through all the information and complete the
activities in each section. Read information sheets and
complete the self-check. Suggested references are
included to supplement the materials provided in this
module.
 Probably your trainer will also be your supervisor or
manager. He/ she is there to support you and show you
the correct way to do things.
 Your trainer will tell you about the important things you
need to consider when completing activities and is
important that you listen and take notes.
 You will be given plenty of opportunities to ask questions
and practice on the lob. Make sure you practice your new
skills during regular work shifts. This way you will
improve both your speed and memory and also your
confidence.
 Talk to more experience work mates and ask for their
guidance.
 Use the self-check questions at the end of each section to
test your progress.
 When you are ready, ask your trainer to watch you
perform the activities outlined in this module.
 As you work through the activities, ask for written
feedback on your progress. Your trainer keeps feedback/
pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to
mark on the reports that you are ready from assessment.
 When you have completed this module (or several
modules) and feel confident that you have sufficient
practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your
assessment will be recorded in your competency
Achievement Record.
 Information Sheet 1.1-1
Equipment and supplies for cleaning
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different Equipment and supplies for cleaning.
2. Identify the different Equipment and supplies for cleaning.

Cleaning Materials
Function and Proper use
1. Scouring Pads
Before using, make sure the pads are wet.
Green pads are used for scrubbing purposes only
It should not be used for painted surfaces, mirrors and glass
panels. Neither should it be used with scouring powder.
White: It is used for cleaning painted surfaces, glass mirrors, etc..
Wash and rinse after each use. Rinse every day to insure there is
no soap left on the pads.
2. Dusting Cloths
It is used for dusting wooden and painted surfaces.
Make sure the cloths are clean.
3. Cleaning Towel
It is used for drying dishes as they are cleaned.
Make sure that the towel is dry.
4. Polishing Cloths
It is used for polishing metals surfaces like kitchen fixtures.
Use cloths that are made of fiber to be able to absorb the water
left behind during the cleaning process.
Proper Use and Maintenance
1. Hand Brushes
This brush is meant for brushing away dusts from rough
surfaces such as rattan, wickerwork, etc..
It is also used for cleaning tiles.
Make sure that the brush is not left immersed on the cleaning
water for a long time.
2. Mop with mop handle
Used for manual floor mopping.
Clean water must be retained in one bucket while dirty water has
to be squeezed into another bucket.
3. Floor and Window Squeegees
These are needed to remove excessive water from the surface and
corners.
It also speeds up the drying process.
Make sure that rubber strips and supple. Have it replaced the
moment it turns hard and brittle.
4. Ceiling brooms
Uses this broom to remove cobwebs in the ceiling.
Clean the brittles of the broom after use and at the end of each
shift.
5. Oilers
It is applied in hinges of doors to prevent annoying sounds.
Wipe excess soil away if there is an annoying sound produced.
6. Tongs
It is used to pick up dirt and cigarette butts.
This is used to prevent a direct contact with dirt.
7. Trash Bags
It serves as an under liner for garage containers so that the wet
garbage does not penetrate into corners and avoid foul odor.
8. Soft broom and Stick Broom
It is used mainly for sweeping.
Soft broom is used in fine surfaces while stick broom is for rough
surfaces.
9. Brooms
Used for sweeping floors of rubbish and debris.
10. Hosepipes
These provides quite a strong force of water, sufficient to
dislodge some of the dirt and debris that collect in corners of
bins, and around the waste collection area; a plentiful supply of
water helps in the rinsing of bins.
11. Deck scrubber
It help release stubborn soiling, and useful for cleaning the
bottom of bins.
12. Pressure washer
It provides a powerful jet of water, so that it is not usually
necessary to scrub.

Cleaning Chemicals
Function and Proper use
Cleaning agents are divided into four categories:
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.

Solvent cleaners – Use periodically on surfaces where grease has

burned on. Solvent cleaners are often called degreasers.

Acid cleaners -- Use periodically on mineral deposits and other

soils that detergents cannot remove. These cleaners are often
used to remove scale in washing machines and steam tables.

Abrasive cleaners -- Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. If they are not properly
cleaned, food that comes into contact with these surfaces could
become contaminated.

The Three main groups of cleaning agents

1. Detergents
General-purpose detergents remove light soiling,
and the washing and rinsing process removes most of the
bacteria. They are suitable for cleaning waste bins in the bars,
restaurants, plate wash and other areas. Stronger detergents
may be required for heavily soiled bins.

2. Sanitizers
Combine the action of detergents with disinfection to kill
bacteria. Sometimes used for cleaning waste bins in food
preparation areas.

3. Disinfectants
Have a more powerful bacteria-killing action, and
will normally be used for cleaning heavy duty bins kept in the
waste collection area, as well as floor and walls.
 Self- Check 1.1-1

Enumeration: Enumerate the following

1. Give at least 5 equipment use in cleaning
2. give at least 5 supplies use in cleaning

ANSWER KEY 8.1-1

1. e
2. d
3. b
4. a
5. c
 Information Sheet 1.1-2
Principles of cleaning and sanitizing
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Give the Principles of cleaning and sanitizing.
2. Explain the Principles of cleaning and sanitizing.

Pointers to consider in cleaning

1. Different cleaning tasks require different methods

Getting things wrong can cause damage to surfaces, harm
to yourself, and spread bacteria and dirt to surfaces which were
previously cleaned.

2. Many cleaning agents are harmful

Contact with your skin or eyes, or breathing in the fumes cause
serious illness. Always follow instructions about wearing of
gloves, eye protection, an apron or other protective clothing.

3. Many cleaning agents are sold in concentrated form

Usually they must be mixed with water. Follow instructions
carefully, e.g. should the water be hot or cold? Measure amounts
accurately.

4. Mixing one agent with another can be very dangerous.

A chemical reaction can be set up, and in some cases this
produce poisonous fumes.
 5. Cleaning solutions need to be changed if you are doing a
lot of cleaning.
They will not do a proper job if you try to economize or perhaps,
to save yourself time. Do not top up the old solution, but begin
again with a completely fresh one.

6. Rinsing water requires frequent changing

Change rinsing water every after rinsing in order to rinse
properly.

7. The good done by cleaning can be easily undone.

For example, the cloth you use has become contaminated with
bacteria from wiping a surface on which raw meat was prepared.
To reduce this risk, many work places use color-coded cleaning
equipment and in similar way as chopping board.

8. Clean in logical order.

Cleaning should be done in logical order so you do not make
surfaces which just have been washed dirty. For example, walls
should be cleaned before floors as some dirty water will flow
down the walls on to the floor. Cleaning the floor after other
cleaning is complete, gives it a chance to dry before anyone walks
over it.

9. Give yourself space to work in.

Before cleaning, move the contents of shelves, cupboards and
drawers to a safe place. Be sure to rinse the surfaces well, and
leave them to air-dry before reloading.
10. Standing on chairs or tables to reach high surfaces is
dangerous.
You must have to use safety steps in cleaning.
Self- Check 8.1-1

Give at least 5 pointers to consider in cleaning

ANSWER KEY 8.1-1

1. Different cleaning tasks require different methods
2. Many cleaning agents are harmful
3. Many cleaning agents are sold in concentrated form
4. Mixing one agent with another can be very dangerous.
5. Cleaning solutions need to be changed if you are doing a lot of
cleaning.
 Information Sheet 1.1-3
Overview on Food Safety Regulations
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Overview on Food Safety Regulations.
2. Explain the Overview on Food Safety Regulations.

FOOD SAFETY ppt.

Reducing the risk of making yourself and others sick through food
production
76 million food borne illnesses are reported each year.

300,000 people are hospitalized each year

5,000 people die each year

FOOD SAFETY & SANITATION

This is what happens when a fly lands on your food.

Flies can not eat solid food, so to soften it up they vomit on

it. Then they stamp the vomit until it’s a liquid. When its good
and runny, they suck it all back again, probably dropping some
excrement at the same time.

Importance of Food Safety & Sanitation

 Lack of proper food safety & sanitation can cause:
– Loss of customers & sales
– Loss of prestige & reputation
– Lawsuits – resulting in court fees
– Increased insurance premiums
– Lowered employee morale / absenteeism
– Need for retraining

Cross-Contamination
 Definition: The spread of harmful germs from one surface to
another, or to food
 Can be prevented by
– proper sanitary practices
– Proper Hand washing
– Using clean utensils
– Sanitizing between tasks
 – Isolation of workstations is important when preparing
potentially hazardous food

HAND WASHING
 How often: Every time you change tasks, handle
garbage, use the restroom, sneeze, cough, or handle $
 Using gloves is mandatory with any non-wrapped food item
(chips vs. sandwich). Gloves must be changed between all
situations stated above.
Cleaning vs. Sanitizing
 Cleaning
– Free of visible soil, dirt, dust or food waste
 Sanitizing
– Process of reducing the number of microorganisms,
bacteria on a clean surface to safe levels
– Some type of cleaning solution
Food Hazards
 Biological Hazards - Danger to food safety caused by
disease-causing micro-organisms
 Chemical Hazards – Danger to food safety caused by
cleaners, pesticides and other chemicals
 Physical Hazards – Danger to food safety caused by glass,
metal & other physical particles
Bacteria
 Can multiply rapidly to disease-causing levels at favorable
temps. 70 to 125
 Can produce toxins in food that can poison humans when
the food is eaten
 Cause most food borne illnesses
Viruses
 Do not grow in food, but can be transported by food items.
 Transported by many food items, including ice & water.
Parasites
 Live inside a host to survive
 Can cause people to become infected if they eat raw or
undercooked meat.
Fungi
 Molds: Cause illnesses, infections, and allergies
 Yeast: spoils food
 FAT-TOM
(conditions that favor the growth of most food borne organisms)
 FOOD
 ACIDITY (ph scale)
 TIME
 TEMPERATURE (danger zone)
 OXYGEN (vacuum packed)
 MOISTURE

SANITIZING
 Why is sanitization so important?
 Kills germs
Prevents Cross-Contamination
Bleach Bath 1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in separate container,
air dry in drying rack

FOOD STORAGE
 Properly Stored Food:
– Top Rack: ready to heat & serve
– Middle Rack: Veggies, other food to be cooked
– Bottom Rack: Raw meats
– Food needs to be kept at 45 degrees or lower when
refrigerated.
– When cooling food they go: ice bath or smaller
containers until they reach 45 degrees

FOOD TEMPERATURES
 DANGER ZONE IS: 45- 140
– Safe Cooking Temperatures
– Reheating Foods: 165 degrees
– Ground Meats: 155 degrees
– Pork: 150 degrees
– Seafood= 145
– Poultry= 165
Food must be kept below 45 degrees OR
Above 140 degrees.
COOLING
3 ways to cool/ thaw food
 1. In the refrigerator
 2. Ice bath- must be changed every 30 minutes
 3. Microwave
 REHEATING FOODS
 All food must be reheated to 165 degrees within one hour
 Two hours after a food is served, it must begin the process
of getting to below 45 degrees

Self- Check 8.1-1

Matching Type : Match the column A. to Column B. write your

answer to the space provided.

A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers
B
a.

b.

c.
d.
e.
f.

ANSWER KEY 8.1-1

1. e
2. d
3. b
4. a
5. c
 Information Sheet 1.1-4
Kinds and procedure for application of cleaning agents
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.

Safety with cleaning agents

Always wear protective gloves- cleaning agents irritate and burn the skin.
Always wash hands after doing any cleaning.
Dilute the products according ton instructions.
Use the right amount for the task.
Prepare a fresh solution as necessary and dispose the old-do not top up a cleaning
solution
Use the weaker agent first- use a stronger agent only if the dirt proves stubborn.
Never mix different cleaning agents, because this may produce harmful gasses.
Do not pierce an aerosol can, even if it appears to be empty- it may explode.
Storing Cleaning Agents
Keep well away form foodstuffs
Close all containers firmly after use
Store containers upright
Use in the original container when necessary or label the new container.
Store in a well ventilated storage away from fire risks.

Information Sheet No. 8

Cleaning Kitchen Premises

Damp-moping is the usual method for the routine cleaning of

floors:

Use a push-and-pull action- avoid stretching too far, or trying to

cover too large area at once, as this can put strain on your back.
  Regularly rinse out the mop head in the detergent, and squeeze out excess
solution so you do not flood the floor.
 Pay special attention to areas in front and around cooking equipment, under
tables and racks, and in corners.
 Clean the floor underneath equipment properly. Take care not to damage
connections to the gas, water or electricity supply.
 Cleaning walls
o Work only over small areas at a time, rubbing over the surface with a
cloth well wrung out in detergent. Rinse with another cloth, and very
hot water. You may need to polish tiled surfaces with a dry cloth.
o Dirty water running over dirty surface can leave marks which are
difficult to remove. If this happens, start cleaning at the bottom of the
wall and work upwards. Work downwards when rinsing.

Cleaning sinks
Rinse away any food debris using cold water.
Half fill the basin with warm water. Wet a cleaning cloth, and apply general-
purpose detergent, or if necessary a scouring cream. Clean the draining board, taps,
overflow, underneath including the pipes, and the top half of the basin. Change the
water as necessary.
Drain the basin, and clean the remaining part. Rinse all areas with warm water.
Polish taps with dry disposable kitchen paper or a clean, dry cloth.

Self- Check 8.1-1

Matching Type : Match the column A. to Column B. write your

answer to the space provided.

A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers

B
a.

b.

c.
d.
e.
f.
ANSWER KEY 8.1-1

1. e
2. d
3. b
4. a
5. c
 Information Sheet 1.2-1
Procedure for effective storing of kitchen equipment and
utensils
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.

Some pointers in cleaning and storing utensils:

 Use the appropriate cleaning material for the type of utensil.

 Clean utensils correctly.
 Ensure that finished utensils are clean, dry and free from damage.
 Identify damaged utensils and report them to your trainor or to your
supervisor in your workplace.
 Handle and store finished utensils correctly.

Cleaning and Storing procedure for most kitchen utensils (e. g. pots and pans)

1. Scrape off left over food into the utensil.

2. Pre-rinse to remove food debris.
3. Wash with detergent. Avoid damage when scraping off stubborn deposits of
food.
4. Rinse preferably in hot water.
5. Air-dry.
6. Return to storage properly.
Storing utensils
When utensils are absolutely dry, return them to their proper storage. Store
pots and pans upside down on racks or shelves ( racks are best because they allow air
to circulate inside the pot) and it should be arranged according to size.
Do not leave plastic utensils in very hot places e. g. placing the rack above a
cooking range.
Chopping boards are best stored in a rack, so that air can circulate freely. If
stacked or put away in a drawer, moisture may be trapped and mold will develop.
Chopping boards are to be stored according to color coding.
Color coding of chopping boards:
 Green- used for salad vegetables and fruits
 Brown- used for vegetables which will be cooked
 Yellow- used for cooked meats
 White- used for cheese, bread and other dairy products

 Red- used for raw meat

 Blue- raw fish
 Job sheet No. 1

Job title: Cleaning and Storing Utensils

Reading: Read information sheet no. 5
Objectives:
At the end of the activity, you should be able to:
 Clean utensils according to given procedure
 Store utensils properly
 Observe 5s in doing the activity
Laboratory work
Materials and supplies:
soap, water and sponges
Tools and equipment:
Kitchen utensils
Racks
Procedure:
1. Scrape off left over food into the utensil.
2. Pre-rinse to remove food debris.
3. Wash with detergent. Avoid damage when scraping off stubborn deposits of
food.
4. Rinse preferably in hot water.
5. Air-dry.
6. Return to storage properly.

Evaluation:
During the job and after performing, you will be observed by your trainor to
evaluate the following:
 Procedure in cleaning is followed.
 Utensils are properly stored in their designated storage.
 5s was observed while doing the activity.
Self- Check 8.1-1

Matching Type : Match the column A. to Column B. write your

answer to the space provided.

A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers

B
a.
b.

c.
d.
e.
f.

ANSWER KEY 8.1-1

1. e
2. d
3. b
4. a
5. c
 Information Sheet 1.2-1
Waste management program
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.

WASTE MANAGEMENT

Waste management is the collection, transport, processing or disposal, managing

and monitoring of waste materials. The term usually relates to materials produced by
human activity, and the process is generally undertaken to reduce their effect on
health, the environment or aesthetics. Waste management is a distinct practice from
resource recovery which focuses on delaying the rate of consumption of natural
resources. The management of wastes treats all materials as a single class, whether
solid, liquid, gaseous or radioactive substances, and tried to reduce the harmful
environmental impacts of each through different method.
Proper waste management plays a very important role especially in the kitchen
where foods are being prepared and cooked.

WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

1. Waste avoidance is engaging in activity that prevents generation of waste. Waste

segregation is the process of dividing garbage and waste products in an effort to
reduce, reuse and recycle materials.

2. Waste reduction is the minimization of wasteful consumption of goods.

3. Re-use is the process of recovering materials intended for some purpose without
changing their physical and chemical appearance.

4. Recycling is the treatment of waste materials through a process of making them

suitable for beneficial use and for other purposes.

5. Composting is the controlled decomposition of organic matter by microorganism

mainly bacteria and fungi into a humus like product.

6. Waste disposal refers to the proper discharge of any solid waste.

Self Check 1.2-1
Answer key 1.2-1
 Information Sheet 1.2-3
Garbage sanitation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.

Safe Storage of Waste

• The container is not worn or damaged and should be cleaned
regularly.
• Liquids should not leak out from container.
• The container should not be easily knocked or blown over.
• The lid will not be blown open by a strong wind.
• I t should be secured against animals, children, etc.
• Contents will not chemically react with each other.
• There should be minimum fire risk.