Preparing equipment, tools and utensils, module 1

COMPETENCY-BASED LEARNING MATERIAL

PROCESS FOOD AND BEVERAGE SECTOR

FOOD PROCESSING TECHNICIAN NC Level III

Module 1

PREPARING EQUIPMENT, TOOLS
AND UTENSILS

LEARNER’S GUIDE
Unit of Competency:
PROCESS FOOD BY SUGAR
CONCENTRATION

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Preparing Equipment, Tools and Utensils.
This module contains training materials and activities for you to complete.

The unit of competency “Process Food by Sugar Concentration”
contains knowledge, skills and attitudes required for Food Processing. It is one
of the specialized modules at National Certificate level (NC III).

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 and Resource Sheets (Reference Materials for further
reading to help you better understand the required activities). Follow these
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 for assistance.

Recognition of Prior Learning

You may have some or most of the knowledge and skills (RPL) covered in
this learner’s guide because you have:

 been working for some time
 already completed training in this area.

If you have demonstrated to your trainer that you are competent in a
particular skill, you don’t have to do the same training again.

If you feel you have some of the skills, talk to your trainer about having them
formally recognized. If you have qualification or Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still
relevant to the module, they may become part of the evidence you can present
for RPL.

This module was prepared to help you achieve the required competency in
processing food by sugar concentration. This will be the source of information for
you to acquire knowledge and skills in this particular trade, with minimum
supervision or help from your instructor. With the aid of this material you will
acquire the competency independently and at your own pace.

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 Talk to your trainer and agree on how you will both organize the Training
of this unit. Read through the learning guide carefully. It is divided into
sections, which cover all the skills, and knowledge you need to
successfully complete in 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.

 Most 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.
Ask for help.

 Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and
take notes.

 You will be given plenty of opportunity to ask questions and practice on the
job. 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 experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own

progress.
 When you are ready, ask your trainer to watch you perform the activities

outline in the learning guide.
 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 for assessment.
 When you have completed this module (or several modules), and feel
confident that you have had 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.

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Equipment, Tools and Utensils

INTRODUCTION:

This module deals with identifying and preparing the different equipment,
apparatus, tools and utensils for sugar concentration. It also covers the
procedures in preparing equipment/tools, apparatus and utensils for food
processing, as well as cleaning and sanitizing; checking and calibrating these
equipment, apparatus, tools and utensils for the process.

LEARNING OUTCOMES

At the end of this module, you will be able to:

1. Identify and prepare the different equipment, apparatus, tools and
utensils to process food by sugar concentration..

2. Perform proper cleaning operation and sanitation of the different tools,
equipment, apparatus and utensils to process food by sugar
concentration.

3. Check and calibrate the different equipment, apparatus, tools and
utensils for sugar concentration.

ASSESSMENT CRITERIA:

1. Components of different tools, equipment, apparatus and utensils to
process food by sugar concentration are identified.

2. Uses of different tools, equipment, apparatus and utensils are
identified.

3. Function and parts of the different tools, equipment, apparatus and
utensils to process food by sugar concentration.

4. Different tools, equipment, apparatus and utensils to process food by
sugar concentration are applied with proper cleaning operation and
sanitation in accordance to manufacturer specification.

5. Different tools, equipment, apparatus and utensils to process food by
sugar concentration are properly air dried and stored.

6. Equipment, apparatus, tools and utensils for sugar concentration are
checked and required.

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7. Equipment, apparatus, tools and utensils are calibrated in accordance
with service manual

8. Checked and calibrate equipment, apparatus, tools and utensils for
sugar concentration.

PRE-REQUISITE: National Certificate II

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Equipment, Tools and Utensils

LEARNING OUTCOME #1 : Identify and prepare the different equipment,
apparatus, tools and utensils to process food
by sugar concentration.

ASSESSMENT CRITERIA:

1. Components of different tools, equipment, apparatus and utensils to
process food by sugar concentration are identified.

2. Uses of different tools, equipment, apparatus and utensils are identified.

3. Function and parts of the different tools, equipment, apparatus and
utensils to process food by sugar concentration are explained.

RESOURCES:

Equipment Tools / Utensils Apparatus
Stove Colanders/Bowls Refractometer
Ovens Mixing Bowls Jelly Thermometer
Steam Jacket Kettle Stainless Enamel Weighing Scale
Refrigerator/Freezer Plastic Casserole
Blender Steamer
Juice Extractor Chopping Board
Can Sealer/ Plastic Wooden Spoon
Sealer
Weighing Scale Jelly Bag
Measuring Cups
Measuring Spoon
Fruit or Tomato Masher
Kettle
Masher
Candy Cutter
Tongs
Peelers
Sterilized Bottles
Roller
Cellophane Wrapper
Kitchen Spoon
Kitchen Fork
Strainer
Utility Tray
Rubber Scraper
Cutting Knives
Paring Knife
Utility Knife
Slicer/ Cutter

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Can opener
Kitchen Knife
Carbon Steel Stone

References:

1. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson
Learning.

2. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and
Sanitation. 3rd ed. Singapore: Pearson Education South Asia Pte Ltd.

3. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th
ed. Singapore:

4. Philippine Trade Testing Center. 1997. Good Manufacturing Practices.
Manual. PTTC. Manila

5. Pepper, M. R. Safety and Sanitation. 2nd ed. USA: McGraw Hill.

6. Trainee Workbook: Cleaning. 1997. Australia: Australian National Training
Authority.

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Learning Experiences

Learning Outcome #1: Identify and prepare the different equipment,
apparatus, tools and utensils to process food by
sugar concentration.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet # 1-1: - Information Sheet # 1-1: “Identifying
“Identifying equipment, apparatus,
tools and utensils to process food by equipment, apparatus, tools and
sugar concentration
utensils to process food by sugar
 Study the functions/purposes of concentration.”
each equipment, apparatus,
tools and utensils.

2. Read Information Sheet # 1-2 or Information Sheet # 1-2 and Power
View: Power Point Presentation: Point Presentation:
Parts of a Refrigerator
Parts of a Knife Parts of a Refrigerator
Parts of Refractometer Parts of a Knife
Parts of Refractometer

3. Demonstrate - Job Sheet # 1-1: “Knife Skills”
 Job Sheet # 1-1: “Knife Skills” - Job Sheet # 1-2: “Measuring
 Job Sheet # 1-2: “Measuring
Method Using A Refractometer” Method Using A Refractometer”
 Job Sheet # 1-3:“Prepare the - Job Sheet # 1-3: “Prepare the

different equipment to process different equipment to process food
food by sugar concentration” by sugar concentration”

4. If you feel you already achieved the Self Check # 1-1
learning objectives, do the self-
check # 1-1.

5. Check your answers using the Answer Key # 1-1
answer key.

6. Go back to items in the self-check
section that you failed to answer.
You can go back and study more
the information sheets and do the
self check again.

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INFORMATION SHEET # 1-1

IDENTIFYING THE DIFFERENT EQUIPMENT, APPARATUS, TOOLS AND
UTENSILS TO PROCESS FOOD BY SUGAR CONCENTRATION.
EQUIPMENT

1. Refrigerator (two-door domestic refrigerator)

Refrigerator is used for storing foods to prolong its freshness. Foods
stored in the freezer stays fresh longer because microorganisms in the
food reproduce slowly and stops reproducing as the food reaches
temperatures below 0°C.

Raw meat, fish and processed foods are usually kept at the freezer which
provides the coolest temperature. Leafy vegetables and fruits are usually
placed at the crisper compartment because it provides high humidity and
cool temperature. Bottled drinks are placed on the bottle racks. Others like
salads and cooked foods are placed on the middle portion of the
refrigerator.

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2. Freezer (chest type)

A freezer has the same purpose as the refrigerator freezer compartment,
only it is bigger in size. Only food intended for freezing can be placed
inside the freezer.

3. Can Seamer

During seaming the cans are stationary so that the liquid filled in the tins does not
spill and the correct quantity is filled in the cans. The machine engages the clutch
by pressing foot pedal and releases automatically after seaming the cans. The
cans seamed are 100% leak proof. This is a high productivity and totally simple
machine and is very useful for canning industry and tin can manufacturers.

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4. Steam Jacketed Kettle

Steam Jacket Kettle use in cooking jam, jellies and other food
concentrates. These kettles consist of two bowl-like sections of welded
aluminum or stainless steel with an air circulation of steam. It may be
stationary or tilting. When the steam is released inside the jacket, it
condenses on the outside of the inner shell, thereby giving up its heat to
the metal, from which it is then transferred to the food. The steam does not
come directly in contact with the food being heated. Steam is commonly
produced in remote steam boilers.

5. Blender

Blender is use for blending or mixing ingredients and liquids.

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6.Juice Extractor

Ability to make highly nutritional juice from fresh vegetables and
fruits.

7. Hydraulic Press

Hydraulic Press to extract juices.

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8. Stove

A heated chamber or compartment as in stove for cooking.
7. Centrifuge

Centrifuge an equipment to filter the juices to a finer texture.
8. Hand Sealer

Hand pressing Sealer – seals all kinds of polyethylene and or
polypropylene films.

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9. Jack lifts

Jack lift for lifting or pushing heavy object.
APPARATUS
1.Refractometer – for fast and accurate
determination of total dissolved liquids.

2.Thermometer – To measure the
proper or accuracy of temperature
settings.

TYPES OF THERMOMETER

1. Refrigerator Thermometer – used to
check the accuracy of the appliance and
assure that foods are being stored at the
proper temperature for safety preservation

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2. Oven Thermometer – used to
determine the accuracy of the oven
thermostat and insure that foods are
roasting at proper temperature.

3. Candy Thermometer – used to
measure the temperature of cooking
candy mixtures graduation usually 100
to 400 degrees Fahrenheit often it can
be fastened onto the side of the pan.

4. Microwave Thermometer – used to
measure temperature and degrees of
cooking even during microwave
cooking. It is a small slender metal
shaft with small dial on top that is
inserted into the food

5. Deep Fry Thermometer – similar to
the candy version it measures oil or
melted shortening temperature during
frying.

6. Meat Thermometer – used to
measure the internal temperature of
meat and how done it is. A thin metal
shaft that is inserted into the center of
the meat away from the bone.

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OTHER TYPES OF FOOD THERMOMETERS

Temperature control is the single most important aspect of food safety. It is
necessary that employees should know how to use and take care of several types of
thermometers. Common types of food thermometers are as follows:

1. Thermocouples – measure
temperature through a sensor in the
tip of the stem.

2. Bi-metallic Stemmed

Thermometer – are the most

common foodservice thermometers.

They measure temperature through

a metal stem with a sensor at the

lower end. The sensing area is from

the tip to a half-inch past the dimple.

3. Digital Thermometer –measure
temperatures through a metal tip or
sensing area and provide a digital
readout. Many models are available
for measuring surface, interior, and
air temperature.

4. Time-Temperature Indicator –
liquid crystals in strips that change
colors when package contents reach
an unsafe temperature. They are
often used with sous vide, MAP, or
cook-chill packaging.

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3.Weighing Scale (dial type)

Weighing scale is a device for measuring the weight of ingredients before
cooking. When an object is placed over the pan, the pointer moves
clockwise and stops when the actual weight of the object is reached. Most
weighing scales have an adjustment screw that allows for the adjustment
of the pointer to zero mark.
Other types of weighing scale are double-pan, balance scale and triple
beam balance that are used for precision weighing.

Balance Scale

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TOOLS:

1. Tools Used To Process Food by Sugar Concentration

a. Can Opener - A kitchen utensil that is used to open
or remove the top from a metal can

b. Knife - A utensil that has a handle and a blade that
may or may not be sharp-edged. Available in a wide
variety of different types and sizes, a knife is used for
cutting, chopping, dicing, slicing, mincing, peeling,
separating, and other kitchen tasks where the thin metal
shaft of a blade is of value for food preparation.

2. Different types of knives and sharpening stone and steel
KNIFE

a. Bread –To slice bread or cake. a b c
1 f
Cutting edge is serrated to create a

saw like motion when used.
b. Paring – To peel and cut fruits and

vegetables.
c. Boning – To remove meat from

bone.
d. Cleaver – To trim chops, cut

through bone and dress poultry
e. French – To slice, cut, dice and

shred raw fruits and vegetables.
f. Utility –To core lettuce and to pare

and section fruits

NOTE: The utility knife has a blade de
length of 6 inches while the paring knife
has a blade length of only 2 ½ to 3 ½
inches.

g. Butcher – To cut all types of meat

h. Slicer – To slice all kinds of meat gh
and slice tomatoes and lettuce
wedges.

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SHARPENING i
j
j. Stone – To sharpen knives. Stones
can be coarse, medium, or fine.

k. Steel – To sharpen knife's cutting
edge. A long slender round or flat
edge generally made of steel.

UTENSILS
1. Colander Bowl - used for draining liquid
from food. It consists of a bowl constructed of
metal or plastic that is covered with a series of
holes through which the liquid can drain. The
bowl usually has two handles and it may also
contain a base or legs. Colanders are useful
for draining water from boiled foods such as
larger pasta shapes and potatoes. They are
also useful for cleaning bunches of fruits and
vegetables, allowing water to be drained as it
is washed over the food
2. Mixing Bowl – Round bowls of varying
sizes that are used for combining food
ingredients when preparing recipes. Mixing
bowls are made of plastic, ceramic, glass,
copper, and stainless steel that range in size
from 4 inches in diameter to over 16" in
diameter. Common bowl sizes available
include 1½, 2, 2½, 4, 5, 6, 8, 10, and 12 quart
bowls.

3. Steamer - a type of cookware consisting
of inserts or layers with perforations in the
bottom, that are assembled together and
used to cook food with the use of steam. The
steamer is made to position foods above, not
in, water that is boiling or hot enough to
produce steam to cook foods with a moist hot
air.

4. Casserole -– a deep dish, usually round
or oval with a lid and sloping sides made of
oven safe glass or ceramic materials.
Available in 1 ½, 2, and 3-quart sizes.

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5. Chopping Board - a hard surfaced utensil
that is generally made of wood, wood
laminates, Corian, or plastic materials which
is used as a base for cutting, slicing,
chopping, or mincing food products.

6. Measuring Spoon -– are set of spoons
used to measure small amounts of
ingredients. They are used to measure
amounts that are less than ¼ cup. Each
spoon in the set measures a specific amount
as indicate on its handle.

7. Measuring Cups are a set of marked cups
used to measure dry ingredients such as
sugar and flour. They are either made of
plastic, aluminum, or stainless steel. Each
cup in the set measures an exact amount as
indicated in the cup. There are four
measuring cup in a set.

8. Measuring Glass - a transparent cup with
lines, called marker lines, to indicate the
amount of liquid. Each marker line stands a
specific amount of liquid.

9. Masher- A kitchen utensil used to puree,
mash or coarsely grind various foods

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10. Stainless or enamel pan - are used for
numerous food preparation tasks which may
require they be heated or cooled while being
resistant to breakage and easy to remove
contents or clean afterwards.

11. Food Slicer- for slicing fruits and
vegetables into different sizes

12. Peeler – use to remove the outer skin or
rind of a fruit and vegetable

13. Tongs - used to grasp food so it can be
moved from one location to another or be
used to flip foods over

14. Sterilized Bottles - used in packing and
storing of foods.

15. Spatula – made for lifting, turning,
serving, and spreading food toppings

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16. Kitchen Spoon – A kitchen utensil that is
used for several purposes, such as stirring,
serving and transferring food. It has a bowl
shaped head attached to a handle or the
spoon may be constructed with the bowl
shaped head and handle all as one piece.
They are generally made from wood, metal
or heat resistant plastic.

17. Kitchen Fork - A type of fork that is used
for a many different cooking tasks when
working with variety of different foods that are
boiled, baked, cooked, stir-fried, or grilled.
Cooking forks may be very short in length to
enable smaller foods to be moved or
removed from pans or they may be longer in
length and larger in size to keep hands away
from heat and to enable larger food items to
be easily handled
18. Strainer – A kitchen device that is used
to strain liquids or to sift dry ingredients, such
as flour or powdered sugar. This utensil has
a perforated or mesh bottom and is available
in a variety of shapes and sizes. Strainers
are made of a of materials that include:
stainless steel, tinned steel, aluminum, and
nylon.
19. Utility Tray – used to hold foods or
products.

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Information Sheet #1-2
Parts

1. Refrigerator (two-door domestic refrigerator)

Parts of the Refrigerator

a. Door Gasket - a magnetic rubber strip outlining the inside door of the
refrigerator that provides a sealing effect to avoid cold air from
escaping the unit.

b. Breaker trim – plastic trim that covers the space between the cabinet
and the liner of the refrigerator.

c. Freezer compartment – a space in the refrigerator that provides very
low temperature.

d. Thermostat knob control – an electronic device attached to the
system that regulates the temperature inside the refrigerator. It stops
the compressor motor when set temperature is reached, then starts
again as temperature rises.

e. Door handles – used to open the doors of the refrigerator.
f. Inner liner – inner wall of the refrigerator.
g. Butter keeper – a compartment for storing butter or cheese.
h. Outer liner – outer wall of the refrigerator.
i. Door liner – inner wall of the refrigerator door.
j. Bottle racks – a space for keeping bottled drinks.
k. Crisper – a space for keeping vegetables and fruits.
l. Toe plate – information at the bottom part of the refrigerator where

important data about the system is written.

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2. Refractometer

DIGITAL REFRACTOMETER

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3. Thermometer

4. Weighing Scale

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5. BLENDER

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6. KNIFE AND SHARPENING STEEL

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Job Sheet # 1-1

Job Title : Handling Knives

Purpose : To be able to chop, cut or slice very thinly different fruits

and vegetables at high speed.

Conditions or

Situations for the Job : For good knife skills to be useful your approach to each

task must be organized and efficient.

Equipment, Tools and Knife and Chopping Board

Materials :

Precautions : Select knives appropriate to the task and type of food.
Be careful in handling sharp and fragile objects.

Procedure :

There are three basic grip used with a knife :

1. Grip the handle with all four fingers and hold the thumb gently but firmly on
top of the blade
2. Grip the handle with four fingers and hold the thumb firmly against the side of

the blade.
3. Grip the handle with three fingers, resting the index finger against the blade

on one side and holding the thumb on the opposite side to give additional
stability and control for finer cuts.

It is important to be comfortable with your knife as you work. These are
several ways a knife can be held. The way you hold the knife will be determined
in part by the way your knife and your hand fit one another. The grip you choose
will also be determined according to the task at hand. Delicate cutting or shaping
techniques will call for greater control, involving the fingertips more than the fist,
coarser chopping and cutting tasks require a firmer grip and more leverage.

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Job Sheet # 1-2

Job Title : Measuring Method Using a Refractometer

Purpose : To be able to use a refractometer accurately.

Conditions or Given the necessary apparatus and materials needed for
Situations for the Job : fast and accurate determination of total dissolved liquids
the trainee must be able to use the refractometer
accurately.

Equipment, Tools and

Materials : Refractometer, sample fruit juice, tissue paper and

water.

Precautions : Be careful in handling fragile objects.

Procedure :

MEASURING METHOD USING A REFRACTOMETER

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Job Sheet # 1-3

Job Title : Prepare the different equipment to process food by sugar
concentration.

Purpose : To operate different equipment in processing food by
sugar concentration be able to follow the step by
step operating procedures.

Conditions or

Situations for the Job : Given the different equipment, apparatus, tools and
utensils to process food by sugar concentration be
able to operate a can seamer, steam jacket kettle
and blender.

Equipment, Tools and

Materials : Can Seamer, Steam Jacket Kettle and Blender.

Precautions : Be aware of the voltage of each equipment. Be careful
in handling fragile objects.

Procedure :

A. Operating Procedures of a Steam Jacket Kettle:

1. Check steam gauge for correct operating steam pressure.

2. Adjust kettle to upright level position

3. Fill kettle with food or water

4. Turn on steam control valve

(Caution : Valves, lines and jackets are extremely hot when steam is on )

1. Turn dial clockwise

2. Open valve completely for the highest temperature

3. Close valve partially for simmering.

5. Complete cooking according to direction on recipe.

6. Close steam control valve.

7. Remove food to prevent over cooking.
1. Liquid may be drawn off through draw – off valve before

food is remove.

2. Food maybe strained from broth.

3. Food maybe poured if kettle tilts

4. Food maybe skimmed with skimmer.

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B. Operating Procedures of a Blender:

1. Follow manufacturer’s instructions for assembling food container and agitator
place.
2. Place food container on base.
3. Place substances to be blended in food container.
4. Place lid on food container.
5. Secure lid.
6. Connect cord.
7. Turn on switch.
8. Select desired speed
9. Turn off switch when ingredients are of desired consistency
10. Remove food container from base and empty contents using a rubber scraper

C. Operating Procedures of a Can Seamer:

1. Turn on the can seamer by pressing a button.
2. Set a can which has stuff in it and a lid on its top on the lifter.
3. By depressing the pedal, the micro switch is put on and the motor starts for
seaming.
4. When seaming is finished, a switch slide roller goes down to a hollow part of the
switch cam attached to the second operation cam, so the switch goes down and
comes in contact with the micro to stop the motor.
5. Turn the lifter handle clockwise to let the lifter down and take off the can when
seaming is finished.
6 Seaming can be performed by repeating the above mentioned procedure 2 - 6

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SELF-CHECK # 1-1

I. Categorize each of the following as Equipment, Apparatus, Tools and
Utensils:
Instructions:
For each number, put a  if you selected A as Equipment, B for Apparatus,
C for Tools and D for Utensils.
ABCD
1.

2.

3.

4.

5.

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1. Identify Parts of a Refractometer

2. Identify Parts of a Thermometer

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1 3. Identify Parts of a knife and Steel 4

5 2
6 2

3

7
8
8

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Answer Key # 1-1

1. A

2. C

3. D

4. B

5. B

II. Identify the following:

1. Parts of a Refractometer

1. Daylight plate
2. Prism
3. Scale adjustment screw
4. Eyepiece

2. Parts of a Thermometer

1. Calibration Nut
2. Holding Clip
3. Immersion area
4. Dimple

3. Parts of a Knife and Steel

Knife
1. Tip
2. Back
3. Shank
4. Rivet
5. Point
6. Cutting Edge
7. Heel
8. Handle

Steel
1. Tip
2. Shaft
3. Guard
4. Handle
5. Ring

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Equipment, Tools and Utensils

LEARNING OUTCOME #2 : Perform proper cleaning operation and
sanitation of the different tools, equipment,
apparatus and utensils to process food by
sugar concentration.

ASSESSMENT CRITERIA:

1. Different tools, equipment, apparatus and utensils to process food by sugar

concentration are applied with proper cleaning operation and sanitation in
accordance to manufacturer’s specification.
2. Different tools, equipment, apparatus and utensils to process food by sugar

concentration are properly air dried and stored.

RESOURCES: Tools / Utensils Apparatus
Equipment Colanders/Bowls Refractometer
Stove Mixing Bowls Jelly Thermometer
Ovens Stainless Enamel Weighing Scale
Steam Jacket Kettle Plastic Casserole
Refrigerator/Freezer Steamer
Blender Chopping Board
Juice Extractor Wooden Spoon
Can Sealer/ Plastic
Sealer Jelly Bag
Weighing Scale Measuring Cups
Measuring Spoon
Fruit or Tomato Masher
Kettle
Masher
Candy Cutter
Tongs
Peelers
Sterilized Bottles
Roller
Cellophane Wrapper
Kitchen Spoon
Kitchen Fork
Strainer
Utility Tray
Rubber Scraper
Cutting Knives
Paring Knife
Utility Knife
Slicer/ Cutter
Can opener
Kitchen Knife
Carbon Steel Stone

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References:

1. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson
Learning.

2. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and
Sanitation. 3rd ed. Singapore: Pearson Education South Asia Pte Ltd.

3. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th
ed. Singapore:

4. Philippine Trade Testing Center. 1997. Good Manufacturing Practices.
Manual. PTTC. Manila

5. Pepper, M. R. Safety and Sanitation. 2nd ed. USA: McGraw Hill.

6. Trainee Workbook: Cleaning. 1997. Australia: Australian National
Training Authority.

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Learning Experiences

Learning Outcome #2: Perform proper cleaning operation and sanitation of
the different equipment, apparatus, tools and utensils
to process food by sugar concentration

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet # 2-1:  Information Sheet # 2-1: “The
“The importance of cleaning and
sanitizing” importance of cleaning and
 Prepare a cleaning schedule sanitizing”
(kitchen only)
 Assignment Sheet # 2-1
 Perform the procedures
mentioned in Job Sheet # 2-1  Discuss this with your fellow

trainees
 Job Sheet # 2-1: “Cleaning

equipment, tools and utensils”

2. Read Information Sheet # 2-2:  Information Sheet # 2-2: “The
“The principles of sanitation” principles of sanitation”
 Study the sanitation procedures
 Demonstrate the procedures  Discuss this with your fellow
mentioned in Job Sheet # 2-2 trainees

3. Review Information Sheet # 2-3:  Job Sheet # 2-2: “Cleaning and
“The principles of cleaning” sanitizing equipment, tools and
 Study the cleaning procedures utensils for sugar concentration

 Information Sheet # 2-3: “The
principles of cleaning”

4. Read Information Sheet # 2-4:  Information Sheet # 2-4: “When
“When to wash your hands.” to wash your hands.”

5. If you feel you already achieved  Self-Check # 2-1
the learning outcome, do the self-
check # 2-1

6. Check your answers using the  Answer Key # 2-1
Answer Key # 2-1

7. Go back to items in the self-check
section that you failed to answer.
You can go back and study more
the information sheets.

8. Do the self-check again.

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INFORMATION SHEET # 2-1

THE IMPORTANCE OF CLEANING AND SANITIZING

WHY IS CLEANING AND SANITIZING IMPORTANT

Sanitation is important in our home and most especially in all food service
establishments where you should be protecting thousands of people from
diseases.

The government requires food establishments to get sanitation permits before
they operate. Government regulations are required to all food places to meet
certain standards. Local health inspectors pay regular visits / inspection to make
sure food service establishments are safe for customers and employees.

Sanitation in the Kitchen

Kitchen should be constantly cleaned. Kitchen workers have the responsibility to
make sure that foods are handled in a sanitary manner at all times. It should be
guarded against animal and insect pests, like rats and flies because they carry
and spread germs that may cause diseases.

It is also important for kitchen workers to recognize the signs of food
contamination. Contaminated food contains substances that make them
dangerous to eat. These substances may be harmful microorganisms, chemicals
and foreign objects (such as glass or insects).

FREQUENCY OF CLEANING AND SANITIZING

All equipment, utensils and working surfaces should be cleaned and sanitized
after each use. Microorganisms can survive on unclean tableware and utensils
as well as in food. Washing, rinsing, and sanitizing utensils after use are the best
defense against the spread of germs. Equipment must be protected from
contamination when in storage and in use.

General

 Establish and follow regular, evenly spaced cleaning schedules.
 Teach employees why, how, and when cleaning will take place. Tell them

what their responsibilities are. Create a cleaning schedule.
 Do not allow dirt and food particles to accumulate on any part or surface of

standing equipment.
Clean and sanitize warm work areas, where bacteria grow faster, as soon as you
notice spills or splash.

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After Each Use

 Clean and sanitize utensils after every use.
 Clean and sanitize all large stationary equipment and surfaces that come into
contact with food after each use.
 Clean and sanitize utensils, equipment, and food preparation surfaces after
contact with each potentially hazardous food item. This includes raw meat, dairy
products, poultry, and eggs.
 Clean and sanitize food contact surfaces between use with raw and prepared
products.
 Clean and sanitize all food contact surfaces regularly. When you wipe areas
clean, sanitize them manually.

Several Times a Day

 Clean and sanitize equipment that is used all day long at periodic intervals
during the workday when using for the same product. If the product is changed,
sanitize after each change.
 Clean most cooking equipment several times a day to remove grease and food
particles. Especially remove food matter from grills and other food contact
surfaces.
 Clean the areas around ovens or hot oil cookers several times a day even when
in use.

Once a Day

 Clean knobs, handles, oven doors, and areas around burners at least once a
day.

 Food contact surfaces of grills, griddles, and microwave ovens must be
cleaned at least once a day.

WHAT IS SANITATION

Sanitation is the science of safeguarding people’s health through cleanliness.
For a long time, people didn’t realize that cleanliness could fight disease. Then
scientists discovered the tiny plants that can cause disease. These small bits of
life are called microorganisms. They are too small to be seen by the naked eye.

Microorganisms are almost everywhere. They are in our food, water, and air.
Even dust carries them. Many live in our bodies as well. Some help our bodies
function. Others can cause illness and even death. Harmful microorganisms are
often called germs.

Controlling harmful microorganisms is what sanitation is all about.

Keep in mind, however, that while sanitation and cleanliness go
hand in hand, it is possible to be clean without being sanitary

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Sanitizing is a process that reduces the number of microorganisms to safe levels
on food contact surfaces such as china, tableware, equipment and work surfaces.
Sanitized surfaces are not necessarily sterile, which means to be free of
microorganisms.

Sanitizing is a resource-intensive function in any food operation. This function
requires time, labor, chemicals, equipment and energy. Mismanagement of
sanitizing can result to:

 injury to employees and customers,
 waste of chemicals and money,
 damage to equipment and facilities.

Sample Cleaning Schedule

What to clean Time Material type Cleaning Frequency
agent of cleaning
Walls and 7:00 am & 5:00 Painted cement/ All purpose Once a day
Floors pm enamel tiles cleaners

Utensils Stainless steel All purpose after each

cleaners use

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ASSIGNMENT SHEET # 2-1

Read Information Sheet # 2-1, and prepare a cleaning schedule (kitchen
only). In this plan, focus on the following areas:

Floors and walls What are they made from? Does this have
a bearing on the chemicals used?

Storage of unused food Effectively storing used or partly prepared
food in sealed clean containers. Provide
an idea of how many and what types of
containers are needed.

Refrigeration Types, amount. Are there enough?

Standards of hygiene

Frequency of cleaning Broken down to each task, i.e. some areas
require more attention.
Selecting appropriate chemicals for
different surfaces Consider environmentally friendly products
if available

Equipment to be used

Safety issues

Waste disposal

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JOB SHEET # 2-1

Job Title : Cleaning Equipment, Tools and Utensils To Process
Food by Sugar Concentration

Purpose : To ensure equipment, tools and utensils are cleaned and
sanitized

Conditions or
Situations for the Job : Given the necessary supplies and materials for cleaning

and sanitizing the trainee must be able to clean and
sanitize equipment, tools and utensils

Equipment, Tools and

Materials : Detergent, Water, Sponge, Pail, Gloves, Working

clothes, and Cabinet

Precautions : Be careful in handling sharp and fragile objects.

PROCEDURE

a. Wear proper cleaning clothes.

b. Wear gloves.
c. Prepare detergent solution.

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d. Sort the utensils according to case
of cleaning.

e. Separate oily utensils from less oily
ones.

f. Scrub the less oily utensils first with
detergent and solution.

g. Sanitize utensils thoroughly before rinsing and drying. Follow instructions
on next page.

h. Store the dried, clean utensils on the appropriate cabinets.

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INFORMATION SHEET # 2-2

PRINCIPLES OF SANITATION

Immediately after cleaning, all food contact surfaces must be sanitized.
Heat and chemical sanitizing are the two methods of sanitizing surfaces
effectively.

1. HEAT SANITIZING
The objective of heat sanitizing is to expose the clean surface to high heat
for a long enough time to kill harmful organisms. Heat sanitizing can be
done manually or by a high temperature machine. The minimum
temperature range necessary to kill most harmful microorganisms is usually
162°F to 165°F.

2. CHEMICAL SANITIZING
A second method of effective sanitizing is the use of chemicals. The primary
reason for choosing this method over heat sanitizing is the savings that are
realized in energy usage. Chemical sanitizing is achieved in two ways. The
first is by immersing the clean object in a sanitizing solution of appropriate
concentration for a specific length of time, usually one minute. The second
method is by rinsing, swabbing, or spraying the object with the sanitizing
solution. The rinsing and spraying methods can be done manually or by
machine. Careful management of sanitizers is important for several reasons,
including these:

 The sanitizer becomes depleted over time and must be tested
frequently to ensure that the strength of the solution is maintained for
effective sanitizing. Test kits are available from the manufacturer.

 The sanitation solution can be bound up by food particles and
detergent residues if surfaces are inadequately rinsed, leaving the
sanitizer ineffective.

CHOOSING THE RIGHT CHEMICALS

CROCKERY
Crockery and cutlery can be washed by hand or machine. If washing by
hand, a neutral detergent should be used (non-irritating and non-acidic).

Machine-washed detergents are usually bleach based and sometimes
contain a disinfectant. A rinse aid is also used to complete the cycle. This
disperses water over the plate while heat generated in the washing cycle
evaporates it.

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POTS
Pots, like crockery when washed by hand, should be washed with neutral
detergents including degreasing agents. Due to the fairly greasy nature of
pots, they usually need to be rinsed prior to remove all excess scraps.

Industrial pot washers use similar chemicals to regular dishwashers,
although some manufacturers use small beads of hard plastic.

KITCHEN EQUIPMENT
The most effective way to maintain kitchen equipment is to follow the
manufacturer’s instructions and recommendations. The type of cleaning
agent depends on the type of machine. For example, ovens need more
caustic (acidic) agents.

CHEMICAL SELECTION

NEUTRAL DETERGENTS
 Hand washing detergents used for glasses, plates, etc.
 All purpose cleaners for floors, stainless steel and walls.
 Dishwashing detergents, a high alkaline solution.

DISINFECTANTS
 Kills bacteria and other microorganisms.

SANITIZERS
 Detergent and disinfectant to clean end destroy bacteria.

DE-CARBONISERS
 Caustic based product used to clean embedded grime, ie. in ovens.

RECOMMENDED CLEANING AGENTS

The following types of cleaning agents can be used to clean the following
surfaces to maintain hygiene as well as eliminate (or at least minimize) the
potential for bacterial growth.

WALLS
Neutral or all-purpose detergent.

FLOORS
Neutral or all-purpose detergent.

BENCHES
Sanitizer.

DRY STORES (CABINETS)
Sanitizer.

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OVENS
Degreaser.

GRILL PLATES
Degreaser.

DISHWASHER
Alkaline detergent followed by rinse aid.

ENVIRONMENTAL ISSUES

Environmental concerns have played a significant role in the continuous
improvement of cleaning products. Bio-degradable detergents are preferable
because they are designed to break down in water and cause less pollution.
Every food service operator can contribute towards environmental responsibility
by sorting and separating recyclable waste.

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Job Sheet # 2-2

Job Title : Cleaning and Sanitizing Equipment, Tools and Utensils
for Sugar Concentration

Purpose : To use appropriate and correct chemicals in sanitizing

equipment, tools and utensils

Conditions or

Situations for the Job : Use the step-by-step procedures in sanitizing equipment,

tools and utensils

Equipment, Tools and

Materials : Detergent, Water, Hot water, Graduated cylinder (1L),

Chlorine or iodine solution

Precautions : Follow label directions carefully when handling chemical
solutions

PROCEDURE IN SANITIZING

a. Prepare sanitizing agent according
to manufacturer’s recommended

proportions.

b. Check and sort the different
equipment, apparatus, tools and
utensils which need to be sanitized

c. Wash the tools and utensils with the sanitizing agent. Many kitchens
have three sinks in a row: one sink for washing, one for rinsing and one
for sanitizing.

- Wash the dishes in HOT SANITIZED WATER – water is at least 110oF
(43oC). You may also use a detergent that contains a sanitizer. The
combination will help kill germs.

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- Rinse in HOT SANITIZED WATER – Rinse dishes in water from 170oF
to 180oF (77oC to 82oC). Use a sanitizer to kill stubborn germs.

Three compartment sink
d. Drain and dry the tools and utensils by either air-drying or towel drying.

Note: Unlike towel drying, air-drying doesn’t put germs back on freshly
cleaned surfaces.

e. Apply the sanitizing agent to the working
table, equipment and apparatus.

f. Drain and dry the working table,
equipment and apparatus with a clean,
dry cloth.

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INFORMATION SHEET # 2-3

PRINCIPLES OF CLEANING

Cleaning is the physical removal of visible soil and food from a surface. It is a
two - way process that occurs when a cleaning compound such as a detergent is
put in contact with a soiled surface.

Cleaning of utensils involves a two-part operation.
a. First is the cleaning procedure to free the utensils of visible soil by
scraping or a water flow method.
b. The second part is the sanitizing or bacterial treatment to eliminate the
health hazard.

Pressure is applied using a brush, cloth, scrub pad or water spray for a long
enough period of line to penetrate the soil so it can be easily removed during the
second step of rinsing.

Many factors influence the effectiveness of the cleaning process. These factors
are:

 TYPE OF WATER
Minerals in hard water can reduce the effectiveness of some detergents. Hard
water can cause lime deposits or leave a scales, especially on equipment
where hot water is used, such as in dish machines and steam tables.

 WATER TEMPERATURE
Generally, the higher the temperature of the water used for cleaning, the
faster and more efficient the action of the detergent; however ≤ 120ºF is
recommended as higher temperatures can result to burns.

 SURFACE
Different surfaces, especially metals, vary in the ease with which they can be
cleaned.

 TYPE OF CLEANING COMPOUND
Soap can leave a greasy film. Abrasives such as scouring powders cans
scratch soft surfaces. Many cleaning agents are formulated for specific
cleaning problems.

 TYPE OF SOIL TO BE REMOVED
Soils tend to fall into one of three categories: protein (eggs), grease or oils
(butter) or water-soluble (sugar). Stains tend to be acid or alkaline (tea, fruit
juice). Ease of clearing depends on which category the soil is from and the
condition of the soil (e.g. fresh, baked-on, dried or ground-in).

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