COOKERY NC II

Qualification
MELCS:
• Clean the kitchen areas
• Prepare hot,cold meals and desserts
By: RAUL A. DANES
TEACHER 1/PNHS
CLEANING AND MAINTAINING
KITCHEN PREMISES
 KEY WORDS:
Durable- ability to with stand wear or damage
Food- contact surface- any surface that touches food and therefore creates a
contamination risk.
Food Premises- anywhere that food is handled, including factories, shops,
restaurant, market stalls, delivery vehicles, ships and aircraft.
Clean As you Go- cleaning procedure carried out as you work.
Cleaning Schedule- A document that sets out the details of scheduled cleaning.
Contact Time- the period when a disinfectant or sanitizer must remain on or
around a surface to achieve disinfectant.
Detergent- a chemical that helps dissolve grease and remove dirt.
Disinfection- the process of reducing pathogenic micro organism to safe levels,
usually by killing them.
Disinfectant- a chemical that reduces pathogenic microorganism to safe levels.
I. Cleanin is a process which will remove soil and prevent accumulation
of food residues which may decompose or support the growth of disease
g
causing organisms or the production of toxins.

The Aim of
Cleaning
Protect food from biological contaminant.
 Reduce opportunities for bacterial multiplication by removing food
particles.
Protect food from physical and chemical contamination
Avoid attracting pests.
Maintain a safe environment, for example to stop someone from slipping on
greasy floor.
Give consumer a good impression
Carry out legal and moral obligations to keep food safe.
Cleanin
g• Remove dirt or soil from a surface.
• Reduce the number of germs on a surface by removing them.
• Immediately clean up after every task. This is known as
clean as you go.
• As a food handler, you are responsible to
clean as you go.
• The employer is responsible to come up with a cleaning schedule to set out the items or
areas to be cleaned, and the frequency of cleaning required.
• Cleaning schedule also includes method of cleaning and sanitizing, chemicals
involved, PPE needed, staff in charge and or cleaning contractors involved.
Chemicals used for cleaning and or sanitizing kitchen:
Five basic types of cleaning compound and their major functions:

1. Basic Soften the water and saponify fats.

Alkalis
2. Complex Emulsify fats and oils, disperse and suspend oils, peptize
proteins, soften water by sequestering, and provide rinsability characteristics without being
Phosphates
corrosive.
3. Surfactan Emulsify fats, disperse fats, provide wetting properties, from suds, and provide
rinsability
t characteristics without being corrosive.
4. Chelatin Soften the water by sequestering, prevent mineral deposits, and peptize
proteins without being corrosive.
g
5. Acid Good at mineral deposit control; and soften the water.
s
Detergent

 Detergents help to dissolve grease and remove dirt.

 It doesn’t kill germs but reduces their number by removing them.
 Combining the detergent with hot water may kill some germs, but most will
survive.
 That’s why sanitizing/disinfecting must take place after cleaning when required.
When considering a good cleaner the following properties should be considered:
1. Quick and complete solubility
2. Good wetting or penetrating action.
3. Dissolving action of food solids.
4. Emulsifying action on fat.
5. Deflocculating, dispersing, or suspending action.
6. Good rinsing properties.
7. Complete water softening power.
8. Noncorrosive on metal surfaces.
9. Germicidal action.
10. Economical to use. Cleaning and Sanitizing.
 The 5 factors that affect cleaning efficiency
are:

1. Selecting the right cleaner for the job.

2. Increasing the temperature of the cleaning solution so that the strength of the
bond between the soil and surface is decreased, the viscosity is decreased, and
the solubility of the soluble materials and the chemical reaction rate is
increased.
3. Increasing the turbulence “elbow grease”.
4. Increasing the time the cleaner has contact with the surface needing cleaned.
5. Increasing the concentration.
Concentration is the least effective variable to change in cleaning.
The cleaning operation:
1. Prewash The removal of gross food particles before applying the cleaning solution.
-Washing
2. The application of the cleaning compound.
- Soaking-
A. Immersion in a cleaning solution.
Spray
B. method- spraying cleaning solution on the surfaces.
Clean-in-place systems
C. (C.I.P)- is an automated cleaning system generally used in
conjunction with permanent-welded pipeline systems.
Foaming-
D. utilizes a concentrated blend of surfactant developed to be added to highly
concentrated solution of either alkaline or acid cleaners.
Jelling
E. - utilizes a concentrated powdered-jelling agent which is dissolved in hot water
to form a viscous gel.
Abrasive
F. cleaning- abrasive type powders and pastes are used for removing difficult
soil.
3. Rinsingthe removal of all traces of the cleaning solution with clean potable water.
4. - a process either by using heat or chemical concentration that will reduce
the bacterial count, including pathogens to a safe level on utensils and equipment after
Sanitization
- cleaning.
II. Sanitizin the primary reason for the application of effective
sanitizing
g procedures is to destroy those disease organisms which may be
present on equipment or utensils after cleaning, and thus prevent the transfer
of such organisms to the ultimate consumer. In addition, sanitizing procedures
may prevent spoilage of foods or prevent the interference of microorganisms
in various industrial processes which depend on pure cultures.

Sanitizing/disinfection
Sanitizing reduces the number of germs to a safe level.
You can sanitize using very hot water (82 degrees Celsius or above)
for around 30 seconds.
You can sanitize using a chemical sanitizer such as bleach.
You must allow adequate contact time for sanitizer to take effect.
Sanitizing best takes place after cleaning.
Two generally methods for final sanitization of utensil after effective
removal of soil, heat and chemical.

1. Hea
t A. Hot An effective, non-selective sanitization method for food
contact surfaces.
Water
B. SteamIs an excellent agent for treating food equipment.
2. ChemicaThere are a wide variety of known chemicals whose properties
l destroy or inhibit the growth of micro-organisms.
The most commonly used chemical sanitizers for food contact is:

Chlorin
e
 Cleaning and Sanitizing Premises
What to clean/sanitize
Food contact surfaces
Chopping boards and knives
Preparation tables
Foods processing machinery such as slicers or mincers
Hand contact surfaces
Taps
Switches
Handles; doors; refrigerators; drawers etc.
Clothes and mops
Waste bins and their lids.
 Premises and Equipment

• Workflow
It is the route through food premises for food, food handlers and rubbish. This is vital to prevent
contamination and cross contamination, as it ensures minimal or contact between raw and ready to
eat food.
• Walls
The internal surface of walls have a smooth, even, and non- absorbent surface capable
of being readily cleaned without damage to the surface.
• Ceilings
All ceilings or, if no ceiling is provided, the entire under-surface of the roof shall be dust
proof and washable.
• Lighting
The general standards of illumination provided shall permit effective inspection and
cleaning and shall be or sufficient intensity appropriate to the purpose for which any room or place
is used.
• Ventilation
Shall be provided that is effective and suitable to maintain comfortable condition.
• Materials
Food equipment and utensils should be made from materials that are durable,
non toxic, rust resistant, impervious, smooth and resistant to cracking or chipping and
easy to clean thoroughly.
• Equipment
Should be designed to provide easy access for cleaning. All equipment and plants
must be maintained and cleaned to avoid causing physical contamination.
 Tools used in Food
Preparation

• Wooden Spoon- used for mixing and when

cooking and stirring hot foods

• Slotted Spoon- used to stir foods that are in

liquids and to separate the solid foods from the
liquids when serving.
• Wire Whisk- to whip eggs or cream or add
air to a batter.

• Rubber Scraper- used for mixing, folding soft

ingredients and to remove ingredients from a
bowl or plate.
• Spatula- used to flip flap jacks or burgers or
serve bars and cake

• Peeler- tool to remove the outer layer of

fruits and vegetables.
• Chef’s knife- all purpose small knife used
to slice, mince, chop, cube and dice.

• Paring Knife- all purpose small knife used as an

extension of the hand for small cuts, garnishes,
paring or coring.
• Butcher’s Knife- specialty knife used when
cutting meats because of its thicker broad
blade.

• Serrated Knife- knife that has a carved or hollowed

out blade edge for use in cutting foods that are firm
on the outside yet soft inside.
• Rolling Pin- tool used to flatten dough for rolls,
pizza, cookies or crusts.

• Pizza Cutter- cutting tool useful for cutting

noodles, dough's, cooked pizza, etc.
• Can Opener- device used to cut open metal
cans using 2 blades and a rotating handle
device.

• Strainer- wire mesh container that is used to strain

liquids away from solid ingredients or to separate
and dry ingredients like flour and powdered sugar.
• Colander- a bowl with holes to allow liquids
to pass through. Used for separating solid
materials from liquids and washing
vegetables and fruits.

• Pastry Brush- tool used for basting baked

goods with melted butter or brushing on glazes
• Measuring Spoons- utensils for measuring
small amounts of both dry and liquid
ingredients accurately.

• Dry Measuring Cups- utensils for

measuring various amounts of dry or sticky
ingredients accurately.
• Kitchen Shears- tool used to cut foods
and materials used in the kitchen.

• Liquid or Glass Measuring Cup- utensil to

accurately measure liquid volume of
ingredients.
• Sifter- small device used to move dry
ingredients across a screen area to remove
any lumps and mix and aerate them

• Grater- a cutting tool used to shred or grate

foods like potatoes, cabbage, cheese or if the
surface is fine, to zest lemons or ginger.
• Blender- electric piece of cooking
equipment used for fine chopping, grinding,
and liquefying ingredients.

• Potato Masher- manual tool used to smash

cooked fruits or vegetables into a puree, as
for mashed potatoes, pumpkin, apples, etc.
• Tongs- utensils used to lift and hold foods
while they are being cooked or served.

• Meat Tenderizer- hammer-like device used

to pound thick portions of meat till they are
thinner and more tender.
• Mixer – electric device that can vary the
speed at which ingredients are mixed

Mixing bowl – these basic kitchen utensils have varying

sizes and can be in metal, plastic or glass/ ceramic.
• Wok – Traditional oriental cooking pot with
sloping sides and wide top for easy stirring
while frying , steaming etc. Can be electric or
stove-top models.

• Double Boiler - pan used to gently cook

foods in an upper pan while it sits above
another pan of hot to boil water.
• Saute Pan – smaller skillet used for cooking onions, garlic,
peppers, mushrooms, etc in butter or oil or for making omlets.

• Sauce Pan – basic cooking pan with one

handle and can come in many sizes and
materials such as stainless steel, aluminium,
cast iron, glass and glass ceramic.
• Pot – larger sized cooking container for stove top and
oven. Usually has two smaller handles and heavy lid.
Great for “pot roast”

• Cooking Thermometer – useful device for

determining cooking done-ness, especially in meats.
Can be m,etal and inserted and read while cooking or
instant read type. Categories include Candy, Meat,
Oven and refrigerator for food storage.
• Knife Sharpener – device to ensure that all blades are
sharp for easy cutting and few accidents due to sull
knives.

• Cutting Board - Protective tool for cutting. This

way counter tops are not marred. It can be
sanitized and stored in a dry place.
• Casserole Dish – Glass or ceramic baking
container. Often with a matching lid.

• Skewer – Long cooking rods used for

impaling meats, veg and fruits.
• Ladle – Large deep spoon used to serve
soups, stews. punch, and sauces.

• Pastry Cloth – Cotton woven cloth used when

rolling out pastry as it is used under the dough and
rubbed with flour to prevent sticking. It can be used
to help move or roll dough.
• Piping Bag – Cloth or plastic container for whipped cream, meringue,
frosting or other soft ingredients that enables to cook to gently squeeze the
ingredrients through a tip and control the rate of flow plus the position of the
food when garnishing, decorating cakes and pastries and filling containers.