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Commercial Cooking
Quarter : Third
Date
: November 19, 2015 (Thursday)
Time
:
6:00 6:50 G8 I (Amethyst)
B (Emerald)
8:30 9:20 G8 F (Pearl)
(Garnet)
9:50 10:40 G8 A (Diamond)
10:40 11:30 G8
11:30 12:20 G8 H
I. Learning Objectives:
At the end of the period, the students should be able to:
1. define chemical
2. enumerate the chemicals that can be used in sanitizing
3. discuss the advantages and disadvantages of different chemical sanitizers
II. Subject Matter:
Content Area: Commercial Cooking
Topic
: Chemical Sanitizers
Source
: Learning Module of Commercial Cooking (T.L.E.)
Materials
: video
III. Learning Tasks
A. Activity
- Daily Routine
- Set Induction
The teacher will show alcohol and sanitizer Let the learners examine it.
B. Analysis
- Ask the students to describe both of them.
- Let the students identify each.
- Have you ever used these? When?
- Lead the learners to start with prior knowledge: What do you think are the
purpose of the two?
C. Abstraction
C.1. Give meaning of chemical.
Chemical is a substance obtained by a chemical process or producing a
chemical effect.
mechanisms have not been determined, it is generally theorized that the PAA
reaction with microorganisms is similar to that of HP. PAA, however, is highly active
against both gram-positive and gram-negative microorganisms. The germicidal
activity of PAA is dramatically affected by pH. Any pH increase above 78 drastically
reduces the activity.PAA has a pungent odor and the concentrated product (40%) is
a highly toxic, potent irritant, and powerful oxidizer. Thus, care must be used in its
use.
Concentrati
on
50 ppm in
water 75
and 100F
Contact
Time
7
seconds
Iodine
12.5-25
ppm in
water that
is at least
75F
30
seconds
Quaternar
y
Ammoniu
m
Compound
s
U to 200
ppm in
water that
is at least
75F
30
seconds
Chlorine
Advantage
Effective on a
wide variety of
bacteria; highly
effective; not
affected by hard
water; generally
inexpensive
Forms brown
color that
indicates
strength; not
affected by hard
water; less
irritating to the
skin than is
chlorine; and
activity not lost
rapidly in the
presence of
organic matter.
Nontoxis,
odourless,
colorless,
noncorrosive,
nonirritating;
stable to heat and
relatively stable
in the presence of
organic matter;
active over a wide
pH range
Disadvantage
Corrosive, irritating
to the skin,
effectiveness
decreases with
increasing pH of
solution;
deteriorates during
storage and when
exposed to light;
dissipates rapidly;
loses activity in the
presence of organic
matter
Effectiveness
decreases greatly
with an increase in
pH (most active at
pH 3.0; very low
acting at pH 7.0);
should not be used
in water that is at
120F or hotter;
and might discolour
equipment and
surfaces.
Slow destruction of
some
microorganism; not
compatible with
some detergents
and hard water
D. Application
- Present the activity; learners will explain the advantages and disadvantages of
other chemical sanitizers.
Chemical
Concentrati
on
Advantage
Disadvantage
AcidAnionic
Sanitizers
Fatty Acid
Sanitizers
Peroxyace
tic
Acid
(PAA)
* Students work will be evaluated according to the content and accuracy of their
diagrams.
IV. Assignment
In one whole sheet of paper, answer the following.
1. What are the things needed in cleaning kitchen premises?
2. How are you going to clean a kitchen?
Prepared by: _____________________
by:_____________________
LOIDA M. GUEVARRA
Principal III
Noted
ARLYN P. VILLANUEVA
G8 T.L.E. Teacher