The point system will indicate whether you manifest strong tendencies or weak inclinations towards a particular behavior. D Source: Liberal, AE.
Appraising and developing yourself for an entrepreneurial career. Maghirnf, T. In Introduction to Entrepreneurship. The number in parenthesis corresponds to the questionnaire item number. Notice that the item numbers are listed consecutively for each column. Perform the addition and subtraction as indicated in each row to compute for each PEC.
Maghirang, T. If the total score of items 11, 22, 33, 44, and 55 is 20 or greater, then the total score on the ten PECs must be corrected. Use the table below to determine the corrected score. Improving a competency entails enough determination, correct practice and strategies, and time for EP maturation.
Source: Liberal, AE. In fact, business ideas and opportunities are partly shaped or determined by the business location. Unless it is possible to migrate to more favorable PY locations, the ideas and opportunities for business will oftentimes be delimited to the surrounding areas.
The business environment consists of both the tangible and intangible factors that affect either the external or internal business operations. They may include the land area available for economic zones, the physical layout O and barriers such as rivers, parks or lakes, and building obstructions as well as the transportation network; all of which are considered tangible factors. The intangible factors, on the other hand, include the sub-culture, industry trends, economic and government activity or the political situations in the area.
The natural environment also pertains to the natural and man-made structures that may enhance the beauty of the location, such as a park or a sea front view, or 20 All rights reserved.
The living condition in an area also serves as a standard for the ambience you want to create for your store. There is also a phenomenon referred to as clustering, where a particular type of product is offered within the same area. For instance, most guitar shops are clustered along the intersection of V. The key word to have in mind when scanning the physical environment is the visibility of your intended store to the potential clients. PY Demography This pertains to the number of people living in the area, their age, gender, socio-economic status, family size, religion, and even growth trends.
O These are invaluable information that can help entrepreneurs in matching their product to the target market, in deciding for the marketing strategy, pricing and product packaging among others. Culture C Culture or sub-culture, being the total way of life, ideas and customs of D a set of people or society, primarily influence the types of products that are acceptable to a particular locality.
For example, the influence of the E Japanese culture gave rise to minimalist designs. Changes in the lifestyle, which is brought about by changes in the population demography and the economy, also affect a business. Government Regulations The laws and policies of the national and local government units also influence the business operations. Some examples of policies that directly affect entrepreneurs are the imposition or removal of taxes for products, the establishment of economic zones and assistance in product labeling and packaging of products.
In addition, improvement of facilities and roads 21 All rights reserved. Economy This pertains to the management of resources and study of the system of production, distribution, and consumption of goods and services. Even small scale entrepreneurs must learn to study economic indicators to improve business forecasts; such as when to buy certain materials and supplies, when PY to open a store or introduce new products based on consumer spending, or when to hire employees.
The existing enterprises, who are either direct or indirect competitors, C are also part of the business environment. It is important to scout for products or services that answer a similar need to what you intend to provide. Think of how you can create a niche that will differentiate your product from the other businesses — either in specifying a target market or in D differentiating your product quality or price.
The key concept to think about is acquiring a reasonable market share despite of the competition. E Technology EP Technological changes are inventions based on the application of science that create new product or process improvements. Some examples of technological changes are mobile tools that enable online connection, new business tools for analysis and database, social networks and modern, digital equipment. These advances in technology result to efficiency and productivity D at a lesser cost.
It can be observed that sending message through email provides a cheaper and faster means compared to hand-delivered mails snail mails. An entrepreneur can benefit from technological changes by identifying the appropriate technological solution available in the area or locale.
At this point, it must be quite clear why an environment scanning of an area considered as business site is helpful for the entrepreneur.
In fact, the impact of the factors in the business environment does not only include the business operation, but is even the relevant start of the venture — during the business idea generation and opportunity identification stage.
A concise 22 All rights reserved. Keep reading! Spotting and Identifying Business Opportunities Spotting business opportunities is one of the most essential aspects of entrepreneurship.
An entrepreneur must have a keen eye for identifying opportunities that can potentially turn into a good product or business venture. At the same time, an entrepreneur should also know which opportunities to drop and which ones to develop.
Idea Generation PY The first step in identifying a good business opportunity is to look for many opportunities. Personal hobbies and interests; 2. Everyday experiences, travel, and adventures; 3. Suggestions from family members and friends; 4. Problems that need solutions; C 5. Problems with existing products; 6. Books, magazines, news; D 7. Observing, listening around you; Screening Business Ideas E Once you have generated a number of business opportunities and EP ideas, the next step is to select and screen these.
Though there can be many ways to do this, a good way to proceed is to screen your ideas based on 1 your personality and personal preferences and 2 the characteristics of a good business SERDEF, Consider the following criteria: 1. Personality and Personal Preferences D a. Personal Preference b. Education, Skills, and Experience c.
Work Experience d. Support from family and friends 2. Characteristics of a good business a. Demand for Product b. Availability of skills, raw materials, technology, and capital c. Profitability 23 All rights reserved.
This step will help you improve your business of choice and prepare for challenges. The table below will help you differentiate among these four features: Positive Negative Controllable Factors Strengths Weaknesses Positive factors that contribute to Set of problems, difficulties, or the favourability of a business shortcomings encountered by opportunity the business Examples: Examples: PY Cheap raw materials Inexperienced owner Skilled employees Lack of working capital Ease of management Poor location Small capital outlay Uncontrollable Opportunities Threats O factors Positive factors that are not within Negative factors that are the control of the business C beyond the control of the Examples: business Absence of similar products in Examples: the market Rising costs New markets being Raw material shortages D developed Too many competitors Growing demand for similar products E Favorable government policy Remember to refer back to these guidelines and tools when you are ready to think of your next business ideas!
EP References: Histrich, R. New York: McGraw-Hill. Liberal, A. Maghirang, P. Librando, D. Recio eds. The new venture adventure. New York: McKinsen and Company.
Zimmerer, T. Essentials of entrepreneurship and small th business management. New Jersey: Pearson Education Inc. Clean, sanitize and store kitchen tools and equipment; PY 2. Clean and sanitize kitchen premises. Cleanliness is vital in every kitchen where food is prepared, cooked and served.
In order to avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of food as well as its premises should be cleaned and sanitized, and store properly after each use. Below are jumbled letters.
Write the correct spelling opposite the scrambled letters. Multiple Choice. Read the following statements carefully. Choose the letter that best describes the statement.
Write your answer on your D quiz notebook. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life? Which of the following appetizers are made out of thin slices of bread in different shapes? Aling Tessie finds it hard to remove tough soils from the used pots and pans. It does not respond to the different cleaning agents that she has used.
If you will help her, which of the following will you recommend that will surely solve her problem? Sherwin owns a restaurant. He is awake up to 12 midnight in order to supervise the business and sees to it that he has enough supply of EP materials the next day. This kind of character shows that he is: A. Which of the following situations is good housekeeping practice best shown? Emptying the garbage can every other day. Using imported sanitizing and disinfecting materials C. Spraying air freshener before and after leaving the room.
Planning and implementing a program of regular cleaning of fixtures, furniture and home appliances 26 All rights reserved. Which of the following knife is used for trimming and paring fruits and vegetables? French knife C. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
What first aid treatment should you do? Give her a spoonful of sugar or any kind of sweets. Utensils, chinaware, silverware, glassware D B. Silverware, utensils, glassware, chinaware C.
Chinaware, glassware, utensils, silverware E D. Glassware, silverware, chinaware, utensils Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues 2. Remove residual food soils from equipment surfaces 3. Scrape and Pre-rinse D 4. Rinse all equipment surfaces sanitizing agent A. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
Use the same chopping board for different kinds of food. Keep separate chopping board for your meat and your vegetables. Clean the chopping board if needed. Scrape chopping board before using. Recognize kitchen tools and equipment to be cleaned and sanitized; 2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment; 3. Clean and sanitize kitchen tools and equipment; and PY 5.
Store cleaned kitchen tools and equipment. 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 O microorganisms to be transferred from one food to another. The following are list of cooking materials, kitchen utensils and equipment that are commonly found in the kitchen.
C Cooking Materials D Aluminum is mostly used in the kitchen and the most popular because it is lightweight, attractive E and less expensive; It requires care to keep it shiny and clean; It also gives even heat distribution no matter what heat temperature EP you have.
It is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, D carrots and other vegetables. While acid vegetables like tomatoes will brighten it. Stainless Steel is the most popular material used for tools and equipment, but it is more expensive.
It is easier to clean and shine and will not wear out easily. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy. Glass is used for salad making and dessert but not practical for top or surface cooking. Great care is needed to ensure for long shelf life. How to take care of Glass?
To remove stain, use 2 table spoon of liquid bleach per cup of water when soaking and cleaning. Use baking soda to remove grease crust and boiled vinegar as final rinse. Use a nylon scrub. O C Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil with no salt or shortening can be rubbed inside and out and dried. Wash with soap not detergent before D using. E EP Double boiler is used when temperature must be kept below boiling, such as for egg sauces, puddings; it is used to keep food warm without overcooking.
D Teflon is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. It is easier to wash and clean, but be careful not to scratch the Teflon coating with sharp instrument such as knife or fork. Use a wooden or a plastic spatula to turn or mix food inside. Kitchen Tools Can opener is used to open food containers. PY Colanders also called a vegetable strainer, are essential for various tasks from cleaning vegetables to straining pasta or contents.
O C Plastic and Hard Rubber are used for cutting and chopping. They are duller than knives. Plastics are greatly durable D and cheap but may not last long. E Cutting boards are wooden or plastic EP board where meat, fruits and vegetables are cut. D Funnels — are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic. PY Graters are used to grate, shred, slice and separate vegetables such as carrots, cabbage and cheese.
O C Kitchen shears They are practical for opening food packages, cutting tapes or strings or simply remove labels or tags from items. Other cutting tools such as D box cutters are also handy for opening packages. E Potato masher is used for mashing EP cooked potatoes, turnips, carrots or other soft cooked vegetables. D Rotary egg beater is used for beating small amount of eggs or batter. The beater should be made of stainless steel. Scraper is a rubber or silicone tool used to blend or scrape the food from the bowl.
PY Serving spoons are small, shallow bowl on a handle used in preparing, serving, or eating food. O C Serving tongs are used to grab and transfer food items, poultry or meat D portions to a serving platter, hot deep fryer, and plate. They give you a better grip especially when used with a deep E fryer, or a large stock pot or at the barbecue. EP Spatula is used to level off ingredients D when measuring and to spread frostings and sandwich fillings. Spoons are solid, slotted, or perforated Which are made of stainless steel or plastic.
The solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot. Temperature scales are used to PY measure heat intensity. The beaters are made of looped, steel E piano wires which are twisted together to form the handle. EP Wooden spoons are made of hard D wood which are used for creaming, stirring, and mixing.
Measuring Tools Measuring cup for liquid ingredients is commonly made up of heat-proof glass and transparent so that the liquid can be seen. Household Scales are used to weigh large quantity of ingredients in PY kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
Kinds of knives according to use: O C French knife is used to chop, dice, D or mince food. Heavy knives have a saber or flat grind. E EP Fruit and salad knives are used to prepare vegetables, and fruits D Kitchen knives often referred to as cook's or chef's tools, used for all types of kitchen tasks such as peeling an onion, slicing carrots, carving a roast or turkey, etc.
Citrus knife has a two-sided blade and serrated edge. It is used to section citrus fruits. Paring knife is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground. PY Vegetable peeler is used to scrape vegetables, such as carrots and O potatoes, and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels. C Equipment Equipment may refer to a small electrical appliance, such as a mixer, D or a large, expensive, power-operated appliance such as ranges or a refrigerator.
E Equipments like ranges, ovens, refrigerators conventional, convectional and microwave are mandatory pieces in the kitchen or in any EP food establishment. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. Butter compartment hold butter separately to prevent food odors from spoiling its flavor.
Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage 35 All rights reserved. Oven is a chamber or compartment used for cooking, baking, heating, or drying. PY Microwave ovens are used for cooking or heating food. O C Blenders are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food.
A D blender is a very useful appliance. E EP Chemicals used in cleaning and sanitizing kitchen tools and equipment. Cleaning is the process of removing food and other types of soil from D a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. A food-contact surface is the surface of equipment or utensil that food normally comes into contact.
For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe residue on the food contact surface. The label should indicate if the product can be used on a food contact surface. The right cleaning agent must also be selected to make cleaning easy 36 All rights reserved. Cleaning Compound Detergents These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipments. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives.
Solvent Cleaners commonly referred to as degreasers, they are PY used on surfaces where grease has burned on. Ovens and grills are examples of areas that need frequent degreasing. These products are alkaline based and are O formulated to dissolve grease.
Acid Cleaners used periodically in C removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines D and steam tables, lime buildup on dishwashing machines and rust on shelving.
Example: phosphoric E acid, nitric acid, etc. These products vary depending on the specific purpose of the product. EP Abrasives are generally used to remove heavy accumulations of soil that are difficult to remove with D detergents, solvents and acids. These products must be carefully used to avoid damage to the surface being cleaned. Ammonia 4. Carbonic Acid 2. Dish washing liquid 5. Timsen 3. Chlorine 6. Disinfectants and Soaps 37 All rights reserved.
Review of Lesson 1 Learning Outcome 1 Below are pictures of chemicals used to clean and sanitize kitchen tools and equipment.
Write your answers in your test notebook. Name Me PY 1. O Are you ready to clean kitchen tools and equipment? Below are procedures on how to wash dishes. C Steps in Washing Dishes 1. Wear rubber gloves if you have dry D hands or other skin problem. If you are wearing long sleeves, roll them up or put E them under the gloves.
Wear aprons too. Scrape all the large pieces of food on the dishes and place it in a compost bin or D garbage can. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work progresses from right to left. Fill the sink with water and add a considerable amount of detergent. Use rubber gloves. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each piece individually and rinse in hot water. Wash plates, bowls, and serving dishes. Remember to scrape these items before O washing. Soap each piece gently and individually and rinse in hot water. Remember to keep an eye when you C should change the dish washing water.
Wash pots and pans last. Soak them D first. If anything E was burnt or overcooked to pots or casserole dishes, put a little extra soap EP and water in it and let it stand while you wash the other dishes. Take note that any oil residue left will lead to burnt food during the next cooking session. Lay your dishes out on a rack to air-dry or wipe them clean with a towel. There should be no visible matter and no "greasy" feel. Run a hand over the dish to ensure that they are thoroughly cleaned.
If there are still some grease remaining, consider rewashing the item. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling water with bleach.
When a sponge or brush starts to smell unpleasant, throw it away. Wipe down the sink and your tools, Wipe down the sink, dish drainer, and dishpan.
Any rags, dish cloths or sponges need to be left out to air dry, or PY thrown into the washing machine. Remember to replace sponge and rags frequently. Additional Tips: 1. Dishes can be washed easily if you keep them under the water while D scrubbing them for particles to lift away.
Bring the dish out of the water to check for any missed spots. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash another dish.
Try drying pots and pans with a paper towel to reduce residue from the pan which causes staining the dishcloth. Dish washing silverware can be tricky. Use a lint free cloth for drying silverware. Establish a routine, and stick with it for most loads. PY Things to consider: Many dishwashers have a variety of spacings to accommodate large bowls, small bowls, utensils, dishes, and plates of varying sizes—on the bottom shelf.
The top shelf is given to shorter items O such as glasses, mugs, jars, and long utensils such as spatulas and stirring spoons. C Don't crowd the dishes. Fill your D dishwasher full, but not crammed—you'll maximize the cleaning capacity of your dishwasher and minimize excessive water E usage.
EP Add detergent. Fill the detergent dispenser with cleanser either liquid or powder and close it up. D - You can add extra cleanser in a secondary cup should your dishes be excessively filthy.
Turn it on. Set the timer as necessary. A shorter time for lightly-soiled dishes, or a longer time for heavily-soiled pots, pans, and dishes. Dry the dishes.
You can use a heated dry but be careful of plastic dishes or containers , or use air drying. How to Clean, Remove Stains, Sanitize and Store: O The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to bacteria. Proper cleaning of the cutting board is essentials C to your good health. Whether you use a wood or plastic cutting board, you should clean and sanitize it after use. Clean the Cutting Board: D After you used the cutting board for slicing, dicing, or chopping all E kinds of neat goodies, use a metal scraper or spatula to scrape away any remaining bits and pieces of food.
Throw the scraps into the garbage EP disposal, garbage receptacle, or trash bin. Scrub the board with hot, soapy water thoroughly. Moreover, if your D dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand. Allow the board to air dry. Removing Stains from the Cutting Board To remove stains from the cutting board, you can use the following procedure: wet the stained area with water and sprinkle it with salt and allow the salt to melt undisturbed for twenty-four hours.
Rinse the salt from the cutting board with clean water. Using the salt and clean water, create a paste. Use a clean nylon scrubbing sponge or a 42 All rights reserved. Rinse the area clean with fresh water. Repeat the procedure to guarantee that you have removed all of the stain. Rinse the board clean. Scrub the cutting board with hot, soapy water and rinse with clean water.
Allow it to air dry. Sanitizing the Cutting Board: Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine bleach solution. For this solution, combine one teaspoon of bleach to one quart of water.
Pour the solution onto the entire surface area of the board and allow it to sit undisturbed for several minutes. Rinse the board PY clean with water. Allow it to air dry or use a clean cloth to dry it. If you prefer, you may use a vinegar solution in place of the bleach solution.
Simply combine one part vinegar to five parts water. Use this solution in the same manner as the one explained for the bleach solution. O Storing the Cutting Board: C Once the cutting board has completely dried, store it vertically or in an upright position.
This helps to avoid moisture from getting trapped underneath the board and the accumulation of dust or grime. D Methods of Cleaning Equipment: E Foam — You use this to increase the contact time of the chemical solutions to improve cleaning with less mechanical force. A chemical solution is circulated through a circuit of tanks and or lines then return to a central reservoir allowing the chemical solution to be reused. Time, temperature and mechanical force are manipulated to achieve maximum cleaning.
This requires disassembly for proper cleaning. Parts 43 All rights reserved. Mechanical — it normally involves the use of brush either by hand or a machine such as a floor scrubber. Mechanical cleaning uses friction for food soil removal. PY Fundamental Cleaning Procedures 1. Scrape and Pre-rinse — soiled equipment surfaces are scraped and O rinsed with warm water to remove loose food soils.
Cleaning Cycle — the removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors C and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle. Rinse — rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly remove all remaining D chemical solution and food soil residues.
Acid Rinse — a mild acid rinse of the equipment neutralizes any E alkaline residues left and removes any mineral soil present. Sanitize — all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for EP optimum results.
These food soils will require complete removal during the cleaning process and will affect the cleaning compound used, along with the method of cleaning. More time in contact with the soil reduces the chemical concentration requirements.
In the presence of a cleaning solution most soils become more readily soluble as the temperature increases. Concentration will normally be reduced as time and temperature are increased. This aids in soil removal and typically reduces time, temperature and concentration requirements. Water pH ranges generally from pH PY However, highly acidic water may require additional buffering agents.
Water used for cleaning and sanitizing must be potable and pathogen free. Equipment Sanitation Procedures O 1. Range C A.
Remove all burnt sediments and wipe grease from top of range after each use B. Scrape grease from curbs and openings hinges D C. When cool, wash top of range D. Run oiled cloth over top of range E. Clean oven by removing grates, scraping off food deposits, washing E and drying F. Gas burners can be soaked and scrubbed with EP stiff brush while electric burners should be cleaned with a brush or with a damp cloth 2.
Dishwashing machine D A. Remove strainer pans; wash and stock outside machine until next use B. Scrub inside frequently with stiff brush C. Remove and clean the wash and rinse arms and fits daily to remove foreign particles D. Wash tables and top of machine E. Clean nozzles F. Do a special periodic cleaning in hard water area 45 All rights reserved.
Slicers A. Clean immediately after using, especially after slicing vegetables and nuts B. Remove all parts to clean C. Dry and cover knives after cleaning with oil-damped cloth D. Wash carriage slides thoroughly E. Wipe outside with cloth F. Clean table and pedestal under slicers G. Replace guard after cleaning 4. Refrigerator PY A. Wipe up spilled foods immediately B. Wash inside shelves and trays at least twice a week with baking soda C.
Rinse and dry thoroughly O D. Flush drains weekly 5. Sink and Drains 1. Keep outlet screened at all times C 2. Flush daily with 1 gal. Clean and replace greased tray regularly 4. Use force pump if drain is slow E 5. Replace washers immediately on leaking faucets Time to check your understanding. Test Yourself Below is a list of competencies in cleaning and maintaining kitchen tools, D equipment and kitchen premises. Check the number that corresponds to the extent of knowledge and skill learned.
Write your answer in your test notebook. Not Much 2. A Little 3. A Lot 46 All rights reserved. In two or three paragraphs. E Below is the rubric to guide you in assessing the tasks of cleaning and EP sanitizing kitchen tools and equipment.
CRITERIA 4 3 2 1 Exceptionally Generally clear, Lacks clarity, Unclear, Clear clear, easy to able to follow difficult to follow impossible to D follow follow Concise The The The explanation The explanation explanation explanation posed and posed and posed and posed and methods used methods used are methods used methods used are somewhat inadequate are advanced. The following topics are the methods of sanitizing kitchen tools and equipment after cleaning them.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been properly cleaned.
PY Methods of Sanitizing 1. Thermal Sanitizing. It involves the use of hot water or steam. There are three methods O of using heat to sanitize surfaces — steam, hot water, and hot air. Hot water is the most common method used in restaurants. Cleaned items must be exposed to these temperatures for at least 30 seconds. Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are: a.
The presence of too little sanitizer will result in an D inadequate reduction of harmful microorganisms. Too much can be toxic. Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer either heat or approved chemical for the recommended length of time 48 All rights reserved. Views of Ways Watch a video presentation on how to sanitize kitchen tools and equipment and make a narrative report about what you have learned in the presentation.
O Be guided by the following questions: 1. What is the video presentation all about? C How are kitchen tools and equipment sanitized in the presentation? Why is it important to sanitize kitchen tools and equipment? Is there an appropriate application of safety measures in the D presentation? Your answer shall be assessed using the rubrics below E CRITERIA 4 3 2 1 EP Exceptionally Generally Lacks clarity, Unclear, Clear clear, easy to clear, able difficult to impossible to follow to follow follow follow Concise The The The The explanation explanation explanation explanation posed and D posed and posed and posed and methods used are methods used methods methods used inadequate?
The next topic will give you the complete idea on proper storage of kitchen tools and equipment. Proper Storage of Kitchen Tools and Equipment Proper storage and handling of cleaned and sanitized equipment and utensils are very important to prevent recontamination prior to use. Remove all the equipment and scrub shelves with soapy water.
Think about what you reach most often and make sure it gets a position that is easy to reach. Take a cabinet full of glasses and line them up by color. Make sure all E of the front are facing out and straight. Jeff Lewis-Style 4. Take a step back after one shelf is done and make someone else look EP at what you have done. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination.
Cups, bowls, and glasses must be inverted for storage. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets below the working top level. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
Drawers must be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable. Fill Me In Below are some of the kitchen tools and equipment. Pots and pans 2. Silverware 3. Chinaware 4. Range 5. Refrigerator O F. Think and be enlightened Test your understanding by answering the following questions in your test notebook: C 1.
Why is it important to clean, sanitize, and store equipment properly? Discuss procedure involved in manual and mechanical dishwashing. Explain good housekeeping practices that must be observed to maintain cleanliness and sanitation.
E Your answer shall be assessed using the rubrics below. Comprehensive Thorough and Substantial Partial or not Misunderstanding comprehensive explanation comprehensive or serious explanation explanation misconception on the explanation Relevant Highly relevant Generally Somewhat Irrelevant relevant relevant 52 All rights reserved. Skills Trial Situation: You were tasked to help the cook in the canteen in the preparation and cooking of foods particularly in cleaning, sanitizing and storing of the tools and equipment after using them.
C Very Satisfactory 3 pts. Satisfactory 2 pts. Improvement 1 pt. Attempt 0 pt. Points Earned 1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No and equipment equipment equipment equipment equipment attempt D correctly and correctly and correctly but incorrectly and confidently at confidently most less confidently less confidently all times of the times sometimes most of the time E 2. Application of Manifests very Manifests clear Manifests Manifests less No procedures clear understanding of understanding of understanding of attempt understanding the step- by-step the step-by-step the step- by-step EP of the step- by- procedure procedure procedure step procedure but sometimes seeking seeks clarification most clarification of the time Works Works Works Works No independently independently independently independently but attempt D with ease and with ease and with ease and with assistance confidence at confidence most confidence from others most all times of the time sometimes of the time 3.
Safety work Observes Observes safety Observes safety Most of the time No habits safety precautions precautions not observing attempt precautions at most of the time sometimes safety all times precautions 4.
Earned 1 pt. This time, your focus will be on cleaning and sanitizing kitchen premises. PY Learning Outcome 2 Clean and Sanitize Kitchen Premises The lesson deals with the various types of chemicals and equipment for cleaning and sanitizing premises and first aid procedure for accidents caused O by chemicals.
Specifically after this module you will be able to: C A. Recognize kitchen premises to be cleaned and sanitized; B. Classify and describe the uses of cleaning agents; C. Clean the kitchen area in accordance with food safety and occupational health regulations; D D.
Use cleaning agents in sanitizing kitchen premises; E. Follow safety and first aid procedures. Several surfaces around the kitchen such as walls, floors, shelves and other surfaces must always be cleaned and sanitized safely using the proper materials to reduce environmental deficiencies.
D Types of Sanitizers and Disinfectants There are various types of chemicals use for sanitizing and disinfecting equipment, and first aid procedures for accidents caused by chemicals.
Chemical A. Heat Sanitizer A. Hot water B. Steam C. Dry heat D. UV light ultraviolet light E. Filtration PY Procedure for disinfecting premises A. Preliminary cleaning is required. Apply solution to hand, non-porous surface thoroughly wetting it with O cloth, mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
Sponge on mop or allow to air dry. Use a spray device for spray application Spray inches from the surface, rub with a brush, sponge or cloth. Avoid inhaling sprays. Rinse all surfaces that come in contact with food such as exterior of D appliances, tables and stove top with potable water before rinse.
First aid procedure caused by chemical poisoning. E What to do? Other cleaning tasks O that need to be done less frequently must be scheduled and assigned as needed for instance, daily, weekly, monthly. General cleaning of floors, windows, walls and certain equipment should be assigned to personnel and it C is often done in cooperation with the housekeeping and maintenance departments of the organizations.
Job breakdown includes name of the task, tools and equipment and materials to E be used, and a step by step list of what to do and how to do it. All food contact equipments, containers and utensils must be cleaned EP thoroughly after each use. This is especially true of meat grinders, slicers, cutting boards, knives, mixers, peelers, dishwashing machines and stationary can openers in order to prevent any cross-contamination.
D How to Keep Your Kitchen Clean and Safe Although they are not visible threats, the many micro-organisms waiting in your kitchen can infect your cooking and eating, and consequently have a negative effect on your health. Food poisoning and diarrhea are just some conditions which might be caused by preparing food in a dirty, germ- infested kitchen. In order to prevent these, you need to make sure that your kitchen is kept clean and safe from bacteria and other germs.
Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't use any more, as unused appliances would only tend to gather dust.
Be sure that any appliances which are still maintained and used are stored in a safe place that is out of reach of children. Keep your refrigerator clean and tidy.
Before you do your weekly shopping, remove old and rotten food and clean shelves and racks. Look at expiration dates and be sure to label any containers of PY homemade food or leftovers. Don't make a habit of keeping food for too long in the fridge; rotten food will breed bacteria, and may even contaminate fresh food that is kept in the same area.
Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do this every day. Wash and disinfect your rubbish bin once a week.
This will ensure that any germs which might have remained even after you emptied out the rubbish will die and cannot multiply. Also, this will remove any foul D smells which might be emanating from the trash bin. Use separate chopping boards for different kinds of food. Keep separate chopping boards for your meat and your vegetables to reduce EP the spread of bacteria. Clean the meat chopping board extra carefully, especially after cutting chicken, as raw food has a higher tendency of containing bacteria.
Change the dishcloth you wipe surfaces with every day. Use a D different cloth for surfaces than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use separate towels for hands and dishes, and change both of those regularly, too.
Use a paper towel for any mess that is particularly likely to cause contamination, such as raw meat or eggs, and anything that has fallen on the floor. It is better to use cleaning material that you can easily throw out after and prevent from contaminating other food, instead of using towels or sponges which you would still be likely to use again afterwards. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If something has spilled, make sure to mop it right away instead of letting the mess stay there.
Aside from making sure that germs do not use the spillage as a breeding ground, immediate mopping would also prevent unwanted accidents such as slipping from occurring. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria. Wash dishes with hot water and soap as soon as you're done using them. PY Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and controls, and light switches in and around your kitchen with cleaning agents.
Even if they seem clean to the naked eye, they may already be harboring bacteria. Wash your hands before handling food and again if you sneeze or cough, blow your nose, go to the bathroom, or touch high-use surfaces. C Safety measures D The following are safety measures that you should do when using cleaning agents: E 1.
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All Resource Types. Results for storage box labels 1, results. Sort: Relevance. Do you have the 4x6 storage photo boxes from Michael's or Walmart? I use them to hold my task cards or mini objects for my speech therapy materials. Stay organized and easily locate exactly what mini box you need.
Perfect for grab and go therapy! What's included? Special Education , Speech Therapy. Not Grade Specific. Show more details. Wish List. Task Box Storage Labels. Organize your task boxes and reuse your photo boxes with these month and subject task box storage labels. Storage Labels for Photo Boxes. This set currently includes the 36 labels. If you download this set and have additional ideas for labels, please send me an email theorganizedot gmail. Happy organizing! Occupational Therapy , Special Education , Specialty.
You also have a choice to print with or without the Melonheadz clipart. Other , Task Cards. Perfect for online VIPKid teaching!!! Lesson Plans Bundled , Posters , Printables. PreK - 12 th.
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