Professional Documents
Culture Documents
Sector : TOURISM
The unit of competency “Prepare Egg Dishes” with the module title
“Preparing Egg Dishes” contains the knowledge, skills and attitudes you
are to gain so as to qualify for National Certificate Level II in Cookery.
You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
Been working for some time
Already completed training in this area
If you can demonstrate to your trainer that you are already competent
in a particular skill or skills, talk to him/ her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification of Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/ s of competency they may become part of the evidence you can
present for RPL. If you are not sure about the currency of your skills,
discuss this with your trainer.
This module was prepared to help you achieve required competencies that a
person must achieve to clean kitchen areas, cook/prepare hot, cold meals
and desserts for guests in various food and beverage service facilities. This
will be the source of information for you to acquire knowledge and skills in
this particular trade independently and at your own pace, with minimum
supervision or help from your instructor.
Talk to your trainer and agree on how you will both
organize the training of this unit. Read through the
module carefully. It is divided into sections, which covers
all skills, and knowledge you need to successfully
complete this module.
Work through all the information and complete the
activities in each section. Read information sheets and
complete the self-check. Suggested references are
included to supplement the materials provided in this
module.
Probably your trainer will also be your supervisor or
manager. He/ she is there to support you and show you
the correct way to do things.
Your trainer will tell you about the important things you
need to consider when completing activities and is
important that you listen and take notes.
You will be given plenty of opportunities to ask questions
and practice on the lob. Make sure you practice your new
skills during regular work shifts. This way you will
improve both your speed and memory and also your
confidence.
Talk to more experience work mates and ask for their
guidance.
Use the self-check questions at the end of each section to
test your progress.
When you are ready, ask your trainer to watch you
perform the activities outlined in this module.
As you work through the activities, ask for written
feedback on your progress. Your trainer keeps feedback/
pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to
mark on the reports that you are ready from assessment.
When you have completed this module (or several
modules) and feel confident that you have sufficient
practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your
assessment will be recorded in your competency
Achievement Record.
Information Sheet 1.1-1
Equipment and supplies for cleaning
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different Equipment and supplies for cleaning.
2. Identify the different Equipment and supplies for cleaning.
Cleaning Materials
Function and Proper use
1. Scouring Pads
Before using, make sure the pads are wet.
Green pads are used for scrubbing purposes only
It should not be used for painted surfaces, mirrors and glass
panels. Neither should it be used with scouring powder.
White: It is used for cleaning painted surfaces, glass mirrors, etc..
Wash and rinse after each use. Rinse every day to insure there is
no soap left on the pads.
2. Dusting Cloths
It is used for dusting wooden and painted surfaces.
Make sure the cloths are clean.
3. Cleaning Towel
It is used for drying dishes as they are cleaned.
Make sure that the towel is dry.
4. Polishing Cloths
It is used for polishing metals surfaces like kitchen fixtures.
Use cloths that are made of fiber to be able to absorb the water
left behind during the cleaning process.
Proper Use and Maintenance
1. Hand Brushes
This brush is meant for brushing away dusts from rough
surfaces such as rattan, wickerwork, etc..
It is also used for cleaning tiles.
Make sure that the brush is not left immersed on the cleaning
water for a long time.
2. Mop with mop handle
Used for manual floor mopping.
Clean water must be retained in one bucket while dirty water has
to be squeezed into another bucket.
3. Floor and Window Squeegees
These are needed to remove excessive water from the surface and
corners.
It also speeds up the drying process.
Make sure that rubber strips and supple. Have it replaced the
moment it turns hard and brittle.
4. Ceiling brooms
Uses this broom to remove cobwebs in the ceiling.
Clean the brittles of the broom after use and at the end of each
shift.
5. Oilers
It is applied in hinges of doors to prevent annoying sounds.
Wipe excess soil away if there is an annoying sound produced.
6. Tongs
It is used to pick up dirt and cigarette butts.
This is used to prevent a direct contact with dirt.
7. Trash Bags
It serves as an under liner for garage containers so that the wet
garbage does not penetrate into corners and avoid foul odor.
8. Soft broom and Stick Broom
It is used mainly for sweeping.
Soft broom is used in fine surfaces while stick broom is for rough
surfaces.
9. Brooms
Used for sweeping floors of rubbish and debris.
10. Hosepipes
These provides quite a strong force of water, sufficient to
dislodge some of the dirt and debris that collect in corners of
bins, and around the waste collection area; a plentiful supply of
water helps in the rinsing of bins.
11. Deck scrubber
It help release stubborn soiling, and useful for cleaning the
bottom of bins.
12. Pressure washer
It provides a powerful jet of water, so that it is not usually
necessary to scrub.
Cleaning Chemicals
Function and Proper use
Cleaning agents are divided into four categories:
Detergents – Use detergents to routinely wash tableware,
surfaces, and equipment. Detergents can penetrate soil quickly
and soften it. Examples include dishwashing detergent and
automatic dishwasher detergents.
2. Sanitizers
Combine the action of detergents with disinfection to kill
bacteria. Sometimes used for cleaning waste bins in food
preparation areas.
3. Disinfectants
Have a more powerful bacteria-killing action, and
will normally be used for cleaning heavy duty bins kept in the
waste collection area, as well as floor and walls.
Self- Check 1.1-1
1. e
2. d
3. b
4. a
5. c
Information Sheet 1.1-2
Principles of cleaning and sanitizing
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Give the Principles of cleaning and sanitizing.
2. Explain the Principles of cleaning and sanitizing.
Cross-Contamination
Definition: The spread of harmful germs from one surface to
another, or to food
Can be prevented by
– proper sanitary practices
– Proper Hand washing
– Using clean utensils
– Sanitizing between tasks
– Isolation of workstations is important when preparing
potentially hazardous food
HAND WASHING
How often: Every time you change tasks, handle
garbage, use the restroom, sneeze, cough, or handle $
Using gloves is mandatory with any non-wrapped food item
(chips vs. sandwich). Gloves must be changed between all
situations stated above.
Cleaning vs. Sanitizing
Cleaning
– Free of visible soil, dirt, dust or food waste
Sanitizing
– Process of reducing the number of microorganisms,
bacteria on a clean surface to safe levels
– Some type of cleaning solution
Food Hazards
Biological Hazards - Danger to food safety caused by
disease-causing micro-organisms
Chemical Hazards – Danger to food safety caused by
cleaners, pesticides and other chemicals
Physical Hazards – Danger to food safety caused by glass,
metal & other physical particles
Bacteria
Can multiply rapidly to disease-causing levels at favorable
temps. 70 to 125
Can produce toxins in food that can poison humans when
the food is eaten
Cause most food borne illnesses
Viruses
Do not grow in food, but can be transported by food items.
Transported by many food items, including ice & water.
Parasites
Live inside a host to survive
Can cause people to become infected if they eat raw or
undercooked meat.
Fungi
Molds: Cause illnesses, infections, and allergies
Yeast: spoils food
FAT-TOM
(conditions that favor the growth of most food borne organisms)
FOOD
ACIDITY (ph scale)
TIME
TEMPERATURE (danger zone)
OXYGEN (vacuum packed)
MOISTURE
SANITIZING
Why is sanitization so important?
Kills germs
Prevents Cross-Contamination
Bleach Bath 1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in separate container,
air dry in drying rack
FOOD STORAGE
Properly Stored Food:
– Top Rack: ready to heat & serve
– Middle Rack: Veggies, other food to be cooked
– Bottom Rack: Raw meats
– Food needs to be kept at 45 degrees or lower when
refrigerated.
– When cooling food they go: ice bath or smaller
containers until they reach 45 degrees
FOOD TEMPERATURES
DANGER ZONE IS: 45- 140
– Safe Cooking Temperatures
– Reheating Foods: 165 degrees
– Ground Meats: 155 degrees
– Pork: 150 degrees
– Seafood= 145
– Poultry= 165
Food must be kept below 45 degrees OR
Above 140 degrees.
COOLING
3 ways to cool/ thaw food
1. In the refrigerator
2. Ice bath- must be changed every 30 minutes
3. Microwave
REHEATING FOODS
All food must be reheated to 165 degrees within one hour
Two hours after a food is served, it must begin the process
of getting to below 45 degrees
A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers
B
a.
b.
c.
d.
e.
f.
1. e
2. d
3. b
4. a
5. c
Information Sheet 1.1-4
Kinds and procedure for application of cleaning agents
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.
Always wear protective gloves- cleaning agents irritate and burn the skin.
Always wash hands after doing any cleaning.
Dilute the products according ton instructions.
Use the right amount for the task.
Prepare a fresh solution as necessary and dispose the old-do not top up a cleaning
solution
Use the weaker agent first- use a stronger agent only if the dirt proves stubborn.
Never mix different cleaning agents, because this may produce harmful gasses.
Do not pierce an aerosol can, even if it appears to be empty- it may explode.
Storing Cleaning Agents
Keep well away form foodstuffs
Close all containers firmly after use
Store containers upright
Use in the original container when necessary or label the new container.
Store in a well ventilated storage away from fire risks.
Cleaning sinks
Rinse away any food debris using cold water.
Half fill the basin with warm water. Wet a cleaning cloth, and apply general-
purpose detergent, or if necessary a scouring cream. Clean the draining board, taps,
overflow, underneath including the pipes, and the top half of the basin. Change the
water as necessary.
Drain the basin, and clean the remaining part. Rinse all areas with warm water.
Polish taps with dry disposable kitchen paper or a clean, dry cloth.
A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers
B
a.
b.
c.
d.
e.
f.
ANSWER KEY 8.1-1
1. e
2. d
3. b
4. a
5. c
Information Sheet 1.2-1
Procedure for effective storing of kitchen equipment and
utensils
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.
Cleaning and Storing procedure for most kitchen utensils (e. g. pots and pans)
Evaluation:
During the job and after performing, you will be observed by your trainor to
evaluate the following:
Procedure in cleaning is followed.
Utensils are properly stored in their designated storage.
5s was observed while doing the activity.
Self- Check 8.1-1
A
_____1. Omelet Pans
_____2. Egg Containment Rings
_____3. Egg spoons
_____4. Egg Cups
_____5. Coddlers
B
a.
b.
c.
d.
e.
f.
1. e
2. d
3. b
4. a
5. c
Information Sheet 1.2-1
Waste management program
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the Kinds and procedure for application of cleaning
agents.
2. Explain the •Kinds and procedure for application of cleaning
agents.
WASTE MANAGEMENT