COMPETENCY-BASED

LEARNING MATERIALS

SECTOR: TOURISM

QUALIFICATION: Commercial Cooking NC II

UNIT OF COMPETENCY: Clean and Maintain Kitchen Premises

MODULE TITLE: Cleaning and Maintaining Kitchen Premises

PREPARED BY: ALONA P. LAPORTE

Our Lady of Lourdes College Foundation

Vinzons Ave., Daet, Camarines Norte

Date Developed: Document Number:

Commercial
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Cooking NC II
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 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Module Cleaning and maintaining kitchen premises.

This module contains training materials for and activities for you to complete.

The unit of competency Clean and maintain kitchen premises

contained the knowledge and skills and attitudes required for Commercial
Cooking. It is one of the specialized modules at National Certificate Level II (NC
II).
You are required to do through a series of learning activities in order to
complete each learning outcomes of the module. In each learning outcome
there are Instruction Sheets 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 to write your answers for each self-check. If you have
questions, dont hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in
this learners 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 competent in a

particular outcome, you dont have to do the same training again. Talk to your
trainer about having them formally recognized. If you have a qualification or
certificate of competence from previous training, 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 evidence you can present to RPL. If you are not sure
about the currency of your skills discuss this with your trainer.

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 After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.

Program/Course : Commercial Cooking NC II

Unit of Competency: Clean and maintain kitchen premises
Module : Cleaning and maintaining kitchen premises

INTRODUCTION

This unit deals with the skills and knowledge involve in cleaning,
sanitizing and maintaining kitchens, equipment and utensils for food
preparation and storage in commercial/institutional kitchens

LEARNING OUTCOMES

1. Clean, sanitize and store equipment

2. Clean and sanitize premises
3. Dispose of waste

PERFORMANCE CRITERIA

All standard of performance for Cleaning and maintaining kitchen

premises is in accordance with company or establishment standard operating
procedure required by Health, Social, and other Community Development
Services Sector to provide a high quality service.

1. Clean, sanitize and store equipment

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 1.1 Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
1.2 Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturers instructions
1.3 Clean equipment and utensils are stored or stacked safely in the
designated place
1.4 Cleaning equipment and supplies are used safely in accordance
with manufacturers instructions
1.5 Cleaning equipment are assembled and disassembled safely
1.6 Cleaning equipment are stored safely in the designated position and
area

2. Clean and sanitize premises

2.1 Cleaning schedules are followed based on enterprise procedures

2.2 Chemicals and equipment for cleaning and/or sanitizing are used safely
2.3 Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
2.4 First aid procedures are followed if an accident happens

3. Dispose of waste

3.1 Wastes are sorted and disposed according to sanitary regulations,

enterprise practices and standard procedures
3.2 Cleaning chemicals are disposed safely according to standard procedures
3.3 Linens are sorted and safely removed according to enterprise procedures

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 List of Competencies

No. Unit of Competency Module Title Code

Cleaning and TRS512328

1.
Clean and maintain
maintaining kitchen
kitchen premises
premises

TRS512331
2. Prepare stocks, sauces Preparing stocks, sauces
and soups and soups

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 TRS512381
3.
Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads and TRS512382

4.
dressing dressing

Prepare sandwiches Preparing sandwiches

TRS512330
5.

Prepare meat dishes Preparing meat dishes

TRS512383
6.

Preparing vegetables TRS512384

7. Prepare vegetables dishes
dishes

TRS512385
8. Prepare egg dishes Preparing egg dishes

TRS512386
9. Prepare starch dishes Preparing starch dishes

Prepare poultry and game Preparing poultry and TRS512333

10.
dishes game dishes

TRS512334
11. Prepare seafood dishes Preparing seafood dishes

TRS512335
12. Prepare desserts Preparing desserts

TRS512340
13 Package prepared food Packaging prepared food

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 MODULE CONTENT

UNIT OF COMPETENCY : Clean and maintain kitchen premises

MODULE TITLE : Cleaning and maintaining kitchen

premises

MODULE DESCRIPTOR : This module deals with the skills and

knowledge on cleaning and maintaining kitchens, food preparation and storage
areas in commercial cookery or catering operations.

NOMINAL DURATION : 8 hrs

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Clean, sanitize and store equipment
2. Clean and sanitize premises
3. Dispose waste

ASSESSMENT CRITERIA:
1. Chemicals are selected and used for cleaning and/or sanitizing
kitchen equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely and
according to manufacturers instructions
3. Clean equipment and utensils are stored or stacked safely and in the
designated place
4. Cleaning equipment are used safely in accordance with
manufacturers instructions
5. Cleaning equipment are assembled and disassembled safely

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6. Cleaning equipment are stored safely in the designated position and
area

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 LEARNING OUTCOME NO. 3
DISPOSE OF WASTE

Contents:

Waste management

Garbage Disposal

Types of Linens

Care of Linens

Assessment Criteria:

1. Wastes are sorted and disposed according to hygiene regulations,

enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely according to standard
procedures
3. Linens are sorted and removed safely in accordance to prescribed
standard procedures

CONDITION:
The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS

Store rooms Garbage bins Chemical Manuals

Cupboards cleaners References
Shelves Sanitizers Catalogs
Detergents
Scorching
pads
Brush

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 Towels
Garbage
bags

Assessment Method:

1. Direct observation
2. Oral questioning

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 Learning Experiences

Learning Outcome 3: DISPOSE OF WASTE

Learning Activities Special Intructions

1. Read Information Sheet 1.3-1 Read Information Sheet. After

Waste management reading the learner is encourage to
answer self-check.
2. Answer Self-Check 1.3-1 Compare answer to answer keys

3. Read Information Sheet 1.3-2 Read Information Sheet. After

Garbage Disposal reading the learner is encourage to
answer self-check.
4. Answer Self-Check 1.3-2 Compare answer to answer keys

5. Task Sheet 1.3-2 in Dispose Always remember the Procedures in

Waste Properly Dispose Waste Properly

6. Read Information Sheet 1.3-3 Read Information Sheet. After

Types of Linens reading the learner is encourage to
answer self-check.
7. Answer Self-Check 1.3-3 Compare answer to answer keys

8. Read Information Sheet 1.3-4 Read Information Sheet. After

Care of Linens reading the learner is encourage to
answer self-check.
9. Answer Self-Check 1.3-4 Compare answer to answer keys

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 INFORMATION SHEET 1.3-1
Waste Management

Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to apply
proper waste management.

ECOLOGICAL WASTE MANGEMENT

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 The proper handling of the things
we throw away in a manner that does
not harm anyone or anything, be it
human, animals or the Environment

TO REDUCE WASTE

SEGREGATE

COMPOSE
RECYCLE
Biodegradable
Non-Biodegradable

Eco-friendly materials materials harmful to the

environment

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 Recent studies have shown that earth is fast
tracking its way to destruction. One of the
biggest problems we are encountering is global
warming and climate change. Environment
experts say that global warming is comparable
to the devastation of a nuclear war or an
asteroid hitting our planet.

Picture of doom? Yes if we dont do something, NOW

One of the things we can do is to manage our waste. Mixing waste is

toxic. It pollutes the air, water and the earth. When we compost our
biodegradables and recycle our recyclables, we reduce our garbage dramatically,
help solve the pollution problem and help save the earth and our own lives.

The first step is to REDUCE our waste, keep them SEGREGATED,

COMPOST and RECYCLE.

REMEMBER:
Segregated Waste = RESOURCES
Mixed Waste = GARBAGE

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 Let us take responsibility for all our thoughts, words and actions,
because they create the environment that we have now. The earth is our one
and only home. Let us keep it healthy. Our lives depend on it.

Solid Waste Management

Solid Waste are dry, bulky, such as glass bottles, plastic wrappers and
containers, paper bags and cardboard boxes.
Use pulpers or grinders to cut solid waste into small pieces that are
flushed away with water. The water is removed and the solid waste is
taken away.
Use mechanical compactors to compress cans or cartons. This
process requires a strong power source in a cleanable area with a
drain.
Practice source reduction, decreasing the amount of materials
received and disposed.
Recycle items such as paper, cardboard, polystyrene, glass,
aluminum, tin, and used cooking oil. Check out local laws and
programs for storing and hauling recyclable.

Dispose of internal waste in accordance with enterprise and legislated

requirements

This Section looks at the legal requirements in relation to waste disposal and
the possible internal requirements that might apply to this common workplace
activity.

Hygiene regulations
Health laws require management to supply sufficient garbage receptacles to
cater for whatever garbage is produced.

If the rubbish is scattered all around the existing bins, and it is flowing over
the tops of bins, it is deemed that there are insufficient bins.

The garbage area must also be kept in a tidy condition as well as clean.

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The idea of keeping the garbage area tidy is to try to minimise the potential of
providing harbourage for cats, mice, birds etc.

In general there is a requirement that garbage be stored in such a way as to

minimise contamination.

Consideration may be given to the use of garbage cool rooms where food refuse
is stored under refrigeration prior to removal from the premises. This helps
control odour problems and infestation by rodents but this is not a legal
requirement.

Remember that keeping things clean includes keeping them free from odour
and this is an especial concern in relation to garbage areas, bins etc.

Local councils get many complaints form next door neighbours complaining
about the smell coming from the rubbish area of the food premises next door.

Frequency of disposal is very much an individual concern, and the use of

commercial companies to clear garbage may well be required.

Attention should be paid to increasing garbage pick-ups during peak trading

periods where extra food rubbish is generated.

All garbage bins must be in good condition and must be fitted with tight-fitting
lids which must be kept in position so as to provide protection against vermin
gaining access to the rubbish.

Enterprise practices/procedures and environmental considerations

Recent sensitivity to environmental concerns has resulted in many premises

modifying their standard operating procedures in order to be more responsible
in terms of waste creation and disposal.

A central theme to the concept of responsible waste management has been to

encourage businesses to Reuse, Reduce and Recycle.

Reuse encourages the use of a product more than once

before it is discarded.

Reduce ask people to generate less waste by thinking more

about what they buy and what they use.

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Recycle suggests that products can be re-made into something else. Reuse and
Reduce fall outside the thrust of this Unit, but sorting and disposal of waste
definitely embraces recycling.

Current waste management practices may include the sorting of waste into the
following categories in order to facilitate recycling:

Paper, including cardboard and newspapers

Plastic, including soft drink (PET), milk, juice and cordial bottles
Glass, including bottles (clear, green and amber), jars and clear sauce bottles
Steel cans, including food cans and aerosol cans
Aluminium cans, including aluminium foil
Milk and fruit juice cartons.
As a general rule, items for recycling should be cleaned (washed or rinsed) and
flattened ready for collection.
Each category of recyclable waste should be
stored in a separate container for ease of pick- up,
and to promote ease of processing. It is fair to say
that some establishments apply a high level of
environmental conscientiousness when it
comes to dealing with waste, and others do
relatively little.
Premises should always check with their local
council to identify any local requirements that
might apply.
It is often forgotten that garbage bins are required by legislation to be cleaned,
but it is true. They must be regularly cleaned using brushes and utensils
dedicated solely to that task. This usually involves using some form of
degreaser to cut through the grease, and a deodorant to control smells.
Plastic garbage bags are a common method of keeping the bins themselves
clean, however bulk rubbish units (dumpers, for example) will need to be hosed
out with hot water and detergent.

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Even where you use the bin liners, you cannot rely on them totally to keep the
bin clean, so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the
responsibility for these dumpers remaining clean is yours if the company
supplying the dumpers wont clean them, then you have this responsibility.

Also remember that food handlers are legally required to wash their hands after
handling rubbish.

Types of internal waste

Internal waste may include:

Food waste
Liquid waste
Chemical waste
Fats and oils
Food wrapping, including containers, cartons, plastic material, bottles, jars and
glass, cans, aluminium-based products, recyclable materials, paper and
cardboard
Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be
transported safely to the appropriate garbage location, usually a dump master.
Near the dump master there may be a number of recycling stations paper,
plastics, cans, etc. and as much garbage as possible should be recycled.
Protective clothing should always be worn when handling or disposing of
garbage.
Chemicals are different to garbage and should be treated as such.

SELF-CHECK 1.3-1

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 Direction: Inside the box are the accumulated or generated waste in the
kitchen. Check the designated column of waste segregation method can be
applied for in your answer sheet.

Generated/Accumulated Waste Segregation Method

Waste

Recycle Compost Dispose

Fruit peelings
Plastic cellophane
Empty can
Fish trimmings (gills, scales)
Vegetable seeds
Paper
Empty bottle
Vegetable peelings

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 ANSWER KEY 1.3-1

Fruit peelings - compost

Plastic cellophane - recycle
Empty can - recycle
Fish trimmings - compost
Vegetable seeds - compost
Paper - recycle
Empty bottle - recycle
Vegetable peelings - compost

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 INFORMATION SHEET 1.3-2
Garbage Disposal

Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on garbage disposal.

Garbage is wet waste, usually from food.

It can attract pests and be a source of
contamination. Garbage disposal begins with garbage away from food and food-
contact surfaces.
Remove garbage as soon as possible. Garbage from other areas
should not be carried through food preparation areas.
Put garbage in containers that are durable, leak-proof, easily
cleanable, and pest- and water- proof. Containers may be metal or
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 plastic and may be lined with plastic or wet-strength paper bags.
Outside containers must have tight fitting lids.
Provide enough containers and dumpsters to hold all garbage
between pick-ups. Store the containers on or above smooth surfaces
that repel liquids, such as sealed concrete, in a cleanable, pest-free
area away from food storage and preparation areas.
Regularly clean and sanitize containers. Use an area away from hot food storage
and preparation areas and equipped with hot and cold water and a floor drain.

Cleaning & Sanitizing Garbage Bin

Below are typical safety guidelines to follow when handling waste bins.
Your procedure may differ according to the type of establishment.

Make use of bin liners, this facilities the removal of waste without
touching it.
Remove rubbish by emptying the bin into a disposable bag.
Clean and sanitized all containers after they have been emptied. Used
appropriate sanitizing products for this purpose
Waste bins, lids, handles and surrounding areas must be thoroughly
cleaned and disinfected daily.
Place all accumulated waste bins away from main building.
Always check inside the bin in case there is anything dangerous, eg. used
needles, etc., inside.
Never put your hand inside the bin.
Be careful of any sharp objects which may cut through the dustbin bag
and hurt somebody-wrap them separately in paper before putting them
inside the bin.

Food Waste Chemicals

Chemical waste containers should be emptied and flushed down a drain.

Empty chemical containers must be stored securely to prevent possible
accidents, injury or poisoning.
Use gloves to pick up any loose rubbish.
Waste material should be separated into wet and dry waste.
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 There should be enough rubbish bins in the kitchen or work area to
prevent rubbish from being carried from one side of a room to the other.
Bins should always be covered with a well-fitting lid

Standard requirements
Garbage must be disposed of regularly it must never be allowed to
accumulate inside the premises: a minimum requirement is to remove all
garbage on a daily basis.
In addition:
Comply with any recycling protocols the business has:
Make sure all rubbish goes into the bins and is not left lying around next
to them
Close lids to bins after using them there may be a need to lock them to
prevent unauthorised use
Use the appropriate bin/disposal system for the appropriate type of rubbish
liquid waste will be separated from solid waste
Wash hands after handling rubbish.
Requirements relating to disposing of chemicals

When cleaning, handling and disposing of chemicals, the following points

should be adhered to:

Chemicals should never come in direct contact with the skin always use/wear
PPE
When spilt, chemicals should be initially soaked up with sand, earth or some
kind of designated absorbent material.
Safe disposal of chemicals

Left-over chemicals in undiluted form must never be disposed of down a sink or

a gully trap.

State and local laws address the environmentally friendly and safe disposal of
chemicals by requiring them to be:
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Taken to designated collection sites
Collected by specially licensed collection businesses.
Chemicals should only be poured down drains that are fitted to chemical traps:

Never assume a drain leads to a chemical trap.

Where you are unsure about the requirements for
disposal of chemicals, contact your local council for
relevant local requirements. They will give you advice
as to how to comply with current relevant legislation.

Chemicals must not be poured down stormwater

drains in order to prevent pollution of the
environment (and avoid the risk of fines and adverse
media attention.

SELF-CHECK 1.3-2

Answer briefly the following questions in your answer sheet.

1. What is garbage?

2. What are the proper ways of disposing garbage?

3. Why do we clean regularly dustbins/garbage bins?

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4. When do we need to dispose cleaning chemicals?

5. What is meant by food for disposal?

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 ANSWER KEY 1.3-2

1. Garbage is wet waste, usually from food. It can attract pests and be a
source of contamination.

2. We can dispose our garbage by:

Providing proper garbage bins that are durable
Removing garbage immediately
Providing enough containers to hold all garbage between pick-ups
Regularly cleaning and sanitizing containers

3. We should regularly clean our garbage bins in order to prevent foul

odors, to prevent attracting flies and pests which bring with them and
diseases, and to prevent environmental concern to others in the same
area.
4. This may occur when chemicals have become dated containers have
lost their labels you dont know whats inside so the business elects to
dispose of the product rather than risk guessing at what it is.

5. A food business is required to hold and keep separate food for

disposal until it is assessed. Food that is immediately assessed and
determined not to require holding does not need to be identified.

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 TASK SHEET 1.3.2

Title: Dispose Waste Properly

Performance Objective: Given the required chemicals and equipment

you should be able to:

7. Dispose of internal waste in accordance with enterprise and

legislated requirements
8. Maintain waste disposal area in a clean and sanitary condition
9. Gather dirty linen from kitchen and associated departments and
process dirty linen
Supplies/Materials: Floor mops, Mop Squeezer, Broom (Tambo), Dust
pan, Garbage bin (4 gals.), Liquid soap dispenser, Paper towel dispenser,
Cleaning Chemicals, Detergent, Sanitizing agent
Equipment: First Aid Kit, LCD Projector (Optional), Overhead Projector
(Optional)
Steps/Procedure:

1. Remove garbage as soon as possible. Garbage from other areas

should not be carried through food preparation areas.
2. Put garbage in containers that are durable, leak-proof, easily
cleanable, and pest- and water- proof. Containers may be metal or
plastic and may be lined with plastic or wet-strength paper bags.
Outside containers must have tight fitting lids.
3. Provide enough containers and dumpsters to hold all garbage
between pick-ups. Store the containers on or above smooth
surfaces that repel liquids, such as sealed concrete, in a
cleanable, pest-free area away from food storage and preparation
areas.
4. Regularly clean and sanitize containers. Use an area away from
hot food storage and preparation areas and equipped with hot and
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 Performance Criteria Checklist 1.3-2

CRITERIA YES NO
Did you.
1. Remove garbage as soon as possible.

2. Put garbage in containers that are durable, leak-

proof, easily cleanable, and pest- and water-
proof.
3. Provide enough containers and dumpsters to
hold all garbage between pick-ups.
4. Clean and sanitize containers regularly.

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 INFORMATION SHEET 1.3-3
Types of Linens

Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on the different types of linens.

Linen includes table covering and napkins of all types. Table linen should
be durable and serviceable, attractive and suited to other appointments,
reasonably priced and easily laundered. Linen should always be spotlessly
clean. Well-laundered linen can make a table attractive no matter how few and
simple the appointments may be.

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 Developments of recent decades in the composition and finish of
tabletops have enhanced the contemporary dining table. Tabletops impervious to
heat and water have made unnecessary the table pad that limited the table cover
to cloths. The table can now be used bare, but what is more important is the
variety of cloths, runners, and mats that can be placed safety on it. The kinds of
linens available for use have greatly increased in recent years.
Tablecloths can be purchased in a variety of fibers, colors, textures, and
designs. Many tablecloths are drip-dry, no-iron, and permanent press. Their
vivid or subtle colors, bold or delicate designs and sheer or heavy textures
provide whatever kind of background the meal manager desires. Plastic table
covers are also available in variety. Some imitate traditional damask,
embroidered and lace cloths, whereas others are definitely modern in design and
bold in color. Place mats are obtainable in many fibers, colors, designs, and
textures. Plastic place mats are available in infinite variety and some imitate
traditional embroidered and lace mats. Runners long narrow strips of fabric,
straw or other fiber are sometimes centered the length of the table or
sometimes laid along the sides as a background for covers. These are often exotic
in design and fiber. A table may be beautiful because of the grain of the wood, its
color, or its brilliant finish. When the table makes a suitable background for the
appointments to be used, it may be left bare.
Not only has custom changed with regard to table covers, but it has also
changed with regard to napkins. Today, paper napkins are widely used for family
and guest meals. The fact that paper napkins may be purchased in a variety of
sizes, colors and designs and in excellent soft quality has done much to make
them respectable.
Linens provide the background for the composition we call the dinning
table, except on the rare table where the cloth, because of its beauty or design,
may dominate the scene. Linens are selected to harmonize with other
appointments and especially with dinnerware. In general, heavily patterned
dishes look best on quite plain linens that repeat one of the colors in the pattern.
Patterns of several colors provide several choices of linens, thus making possible
a variety of table settings using the same dinnerware. Linens with pattern may
be used effectively under dishes with pattern if the linen design is similar to that
of the dishes. Plain dishes or those with bands of color or very simple design
seem to offer the most opportunity for variety in linens. The kinds of design can
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be used with them are not limited; nor are the choices of color as restricted as
with heavily patterned dishes. The color of the linens used with quite plain
dishes may match the dishes in hue but be of a lighter or darker shade or it may
contrast.
In addition to being harmonious in color and design, linens should also
be suitable in texture to the other appointments used. Textured fabrics and
materials are suitable with heavy-looking dinnerware and glassware; fine china
and delicate glassware require sheer linens or lace.
Although linens are selected to blend with other appointments, they
should also be selected with care in mind. Busy homemakers are wise if they
select linens that require little time for upkeep.

Types of Linen Size

Size is important because the wrong size will look awkward.
Tablecloth - 36 inches square for 4 people
- 45 or 54 square for 6 people
- 72, 86 or 90 long for 8-16 people
Placemats - 14 x 20 for each person
Napkins - 12 or 14 square for refreshment
- 22, 24 or 27 square for dinner
- 18 x 20 for lunch
4 x 6 or 6 x 8 for cocktail
Tablecloth
Before shopping for tablecloth, measure the size of the table. For a formal
tablecloth, add 16 to 24 to both the length and width of the table for the
drop. An in-formal cloth needs less drop usually to 10 to 15 inches. The only
kind of tablecloth that should touch the floor is the banquet cloth. Hems
should be narrow, with even, straight stitches. Handsewn means are more
elegant than machine-stitched.
Place Mats

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 Place mats should be large enough to hold the entire place setting, but
they should never overlap. Mats range in size from 12 to 14 inches deep and 16
to 18 inches wide. They come in a wide range of colors, designs, materials,
sizes and shapes, and are the most versatile of all table covers. They are
acceptable for every occasion except the formal dinner table or a tea table.
Table Runners
A newcomer to the table scene, they are found in a wide variety of fabrics
and synthetics. Usually, runners are placed on either side of the table to hold
numerous place settings, or they may be crisscrossed for four place settings.
Napkins
Napkins are often sold with tablecloths or placemats, but can also be
bought separately. For elegant setting, they are sometimes arranged with
napkin holders or rings in varied designs. Paper napkins are widely used for
everyday meals and brunches and informal luncheons, but cloth napkins are a
must fro formal setting.

SELF-CHECK 1.3-3

Answer briefly the following questions in your answer sheet.

1. What are linens?

2. What are the types of linens?

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 Date Developed: Document Number:
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 ANSWER KEY 1.3-3

1. Linen includes table covering and napkins of all types.

2. The types of linens are: table cloth, placemats, table runners and
napkins

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 INFORMATION SHEET 1.3-4

Care of Linens

Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to describe
the procedure on how to care linens.

The care of washable linens, whether made from natural, synthetic, or

blended fibers, can be simplified by the following procedures:
For all linens of blended fibers and for all permanent press items, read
directions for care, then diligently follow them. Some are subject to
staining by fats and oils.
Remove stains while fresh, certainly before laundering. Moisten lipstick
stains with glycerine, the kind purchased at the drugstore, before
laundering. Coffee, fruit, and vegetables stains will be removed by
soaking in cool water. If the fabric permits, pour boiling water through
the spot to remove coffee and fruit stains. Check the color fastness of
fabrics before using special spot removers.

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 The use of a fabric softener or a light starch, whichever is appropriate,
makes ironing easier and gives a good finish to the kinds that require
ironing.
Store infrequently used linen pieces clean, unstarched, and unironed.
Press in no other creases than the center fold in a large cloth. Hand
crease other folds.
Iron dark-colored cloths on the wrong side. Iron embroidered linens on
the wrong side on a well padded board or a thick bath towel; turn and
finish on the right side. Use a thin pressing cloth when ironing lace or
areas of open work.
Let ironed linens dry thoroughly before storing. Store in boxes when
possible. Roll runners and cloths around cardboard tubes or rolls of
paper when storage facilities permit.
Some mats and cloths and napkins are more satisfactorily dry-cleaned
than laundered.

Heavily Soiled Laundry

Restaurants of any kind will have a great deal of heavily soiled kitchen
laundry, as well as floor mops, terry towels and staff garments.

The size and quality of the restaurant is obviously important to consider

when analyzing laundry capacity requirements, as well as the degree of
soiling of the laundry.

A high-class restaurant with high quality standards will most likely have
staff who wear uniforms which require special treatment in the washing
and/or finishing process, as well as serviettes and table cloths which may
require ironing.

On the other hand, a quick-service restaurant has a certain amount of

heavily soiled laundry. The Quick-Service Restaurant Concept is developed
especially with these requirements in mind, as the washing programs are
designed to handle heavily soiled laundry.

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Restaurant
The guidelines regarding the amount of laundry per unit and year below
should be considered remembering that three sets of linen will be necessary for
each unit: one set in use, one set in clean stock and one set in the laundry.

Calculating
In the case of a hotel with more than one restaurant, calculate the
restaurants separately. Also note the number of seats at the tables 2, 4 or 6-
seat tables. Roughly, a restaurant will have max. 120 kg laundry per seat and
year, and min. 40 kg laundry per seat and year

Find out how often are the tablecloths changed, and add the figures to the
calculation. When the number of guests per day is to be calculated, the
following estimations may be applied:

For high quality restaurants, the number of guests/day can be assumed

to be equal to the number of seats. The turnover of guests will be one guest per
seat per day. Furthermore, assume that half the number of the tables seats
are occupied by guests.

E.g.: A restaurant with 100 seats at 25 tables averages 50 table cloths, if

changed after each guest, and 100 napkins.

Medium-quality restaurants may calculate the number of guests per day

as twice the number of seats.

Quick-service restaurants need efficient laundry equipment to wash

heavily soiled laundry such as grill cloths, aprons and mop heads.

The same laundry situation applies to other businesses such as fast-

food restaurants, dining halls, hairdressers, bakeries and butchers.

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 Note that in some cases, the quick-service restaurant has towels
requiring ironing in the finishing process.

The following offers the control measures for proper laundry handling:

Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.

Sorting before washing protects both machinery and linen from the
effects of objects in the linen and reduces the potential for
recontamination of clean linen that sorting after washing requires.

Sorting after washing minimizes the direct exposure of laundry

personnel to infective material in the soiled linen and reduces airborne
microbial contamination in the laundry.7

Protective apparel and appropriate ventilation can minimize these

exposures.

Gather dirty linen from kitchen and associated departments and process
dirty linen

Dirty linen may include:

Uniforms
Cleaning cloths, tea towels
Table linen
Linen from departments serviced by the kitchen.
Process dirty linen may include:

Sorting into designated types and piles

Identifying and marking stains
Notifying the laundry of laundry requirements by type and quantity
Transporting dirty linen to the laundry

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Returning clean linen to the kitchen.
Part of the role of cleaning and maintaining kitchen premises may be to sort
waste and dispose of it according to hygiene regulations, enterprise practices
and procedures, and environmental considerations.

This Section looks at the legal requirements in relation to waste disposal and
the possible internal requirements that might apply to this common workplace
activity.

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 SELF-CHECK 1.3-4

TRUE OR FALSE
Direction: Write True if the statement is correct, and False if it is
incorrect. Write your answer in your answer sheet.

1. Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.

2. Sorting after washing minimizes the direct exposure of laundry

personnel to infective material in the soiled linen and reduces airborne
microbial contamination in the laundry
3. Sorting before washing may not protects both machinery and linen from
the effects of objects in the linen and increases the potential for
recontamination of clean linen that sorting after washing requires
4. The use of a fabric softener or a light starch, whichever is appropriate,
makes ironing harder and gives a good finish to the kinds that require
ironing.
5. Let ironed linens dry thoroughly before storing. Store in boxes when
possible. Roll runners and cloths around cardboard tubes or rolls of
paper when storage facilities permit.

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 ANSWER KEY 1.3-4

1. True
2. True
3. False
4. False
5. True

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 EVIDENCE PLAN

Competency COMMERCIAL COOKING NC II

Standards:
Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES

Ways in which evidence will be collected:

Demonstration with
Questioning

Written Test

Portfolio
The evidence must show that the candidate
Sorts and disposes wastes according to hygiene
regulations, enterprise practices and standard
procedure*
Disposes cleaning chemicals safely according to

standard procedures
Sorts and removes linens safely in accordance to

prescribed standard procedures.
NOTE: *Critical Aspects of Competency

Prepared by: ALONA P. LAPORTE Date: APRIL 27,

2017

Checked by: MARINA D. PATATA Date: APRIL 27,

2017

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 DEMONSTRATION with Questioning

Candidate name:

Assessor name:

Project-Based Clean and Maintain Kitchen Premises

Assessment:

Qualification: COMMERCIAL COOKING NC II

Date of assessment:

Time of assessment:

Instructions for demonstration

Given the necessary tools, the candidate will be able to demonstrate Cleaning and
Maintaining Kitchen Premises following standard procedures within 15 minutes.
Materials and equipment
Floor mops, Mop Squeezer, Broom (Tambo), Dust pan, Garbage bin (4 gals.), Liquid
soap dispenser, Paper towel dispenser, Cleaning Chemicals, Detergent, Sanitizing
agent
OBSERVATION to show if evidence is demonstrated

During the demonstration of

Yes No N/A
skills, did the candidate:
Sorts and disposes wastes
according to hygiene
regulations, enterprise
practices and standard
procedure*
Disposes cleaning chemicals
safely according to standard
procedures

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 Sorts and removes linens safely
in accordance to prescribed
standard procedures.
The candidates demonstration was:
Satisfactory Not Satisfactory

DEMONSTRATION INSTRUCTIONS

For the Trainee:

Given the necessary supplies and materials & tools you are required to
Clean and Maintain Kitchen Premises

TIME DURATION: 60 min

The following tasks should be accomplished:

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 1. Identify the areas that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified are
2. Select appropriate cleaning utensils and chemicals
3. Implement cleaning procedures in accordance with enterprise and
legislated requirements
4. Identify and address cleaning and sanitizing needs that arise in addition
to scheduled cleaning requirements
5. Store cleaning items and chemicals, and clean where applicable, after
cleaning has been completed
6. Follow emergency first aid procedures in the event of a cleaning-related
incident or accidents

For the Trainer:

The institutional assessment will cover the learning outcome: Clean and
Maintain Kitchen Premises

The assessment method is based on the evidence plan and this include

o Demonstration with questioning

o Written Test

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 The trainer will give feedback at the end of the assessment. The feedback
shall indicate:

COMPETENT

NOT YET COMPETENT

Performance Test

Specific Instruction for the Candidate

Qualification Commercial Cooking NC II

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Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES

General Instruction: In cleaning and maintaining Kitchen premises you

must follow the standards procedures in using chemicals and equipment.

Specific Instruction:
1. Identify the areas that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified are
2. Select appropriate cleaning utensils and chemicals
3. Implement cleaning procedures in accordance with enterprise and
legislated requirements
4. Identify and address cleaning and sanitizing needs that arise in
addition to scheduled cleaning requirements
5. Store cleaning items and chemicals, and clean where applicable, after
cleaning has been completed
6. Follow emergency first aid procedures in the event of a cleaning-
related incident or accidents

List of Tools: Floor mops, Mop Squeezer, Broom (Tambo), Dust pan,
Garbage bin (4 gals.), Liquid soap dispenser, Paper towel dispenser, Cleaning
Chemicals, Detergent, Sanitizing agent

List of equipment: First Aid Kit, LCD Projector (Optional), Overhead

Projector (Optional)
List of Materials: Manuals, Books, Video (CD), Materials safety handbook
(given by suppliers).

Performance Criteria Checklist

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 CRITERIA YES NO
Did you.
1. Identify the areas that may require cleaning in a
kitchen premises environment and the frequency of
cleaning for each identified area
2. Select appropriate cleaning utensils and chemicals

3. Implement cleaning procedures in accordance with

enterprise and legislated requirements
4. Identify and address cleaning and sanitizing needs
that arise in addition to scheduled cleaning
requirements
5. Store cleaning items and chemicals, and clean
where applicable, after cleaning has been completed
6. Follow emergency first aid procedures in the event
of a cleaning-related incident or accidents

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 QUESTIONING TOOL

Satisfactory
Questions to probe the candidates underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the types of internal waste?
2. How do we sort wastes in Current Waste Management?
Safety Questions
3. What are the requirements relating to disposing of
chemicals?
4. How do we dispose garbage?
Contingency Questions
5. What is linen?
6. How do we dispose garbage?
Job Role/Environment Questions
7. How would you contribute to the environment by using
chemical agents such as sanitizers, dishwashing liquids,
detergents and soap?
8. What are the control measures for proper laundry handling?
Rules and Regulations
9. How do we care washable linens?
10. How do we clean and sanitize garbage bin?
The candidates underpinning Satisfactory Not
knowledge was: Satisfactory
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 MODEL ANSWER

Satisfactory
Questions to probe the candidates underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Internal waste may include:

Food waste
Liquid waste
Chemical waste
Fats and oils

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2. Current waste management practices may include the sorting
of waste into the following categories in order to facilitate
recycling:

Paper, including cardboard and newspapers

Plastic, including soft drink (PET), milk, juice and cordial
bottles
Glass, including bottles (clear, green and amber), jars and
clear sauce bottles
Steel cans, including food cans and aerosol cans
Aluminium cans, including aluminium foil
Milk and fruit juice cartons.
Safety Questions
3. When cleaning, handling and disposing of chemicals, the
following points should be adhered to:

Chemicals should never come in direct contact with the skin

always use/wear PPE.

4. Left-over chemicals in undiluted form must never be

disposed of down a sink or a gully trap.

Collected by specially licensed collection businesses.

Never assume a drain leads to a chemical trap.

Contingency Questions
5. Linen includes table covering and napkins of all types. Table
linen should be durable and serviceable, attractive and suited to
other appointments, reasonably priced and easily laundered.
Linen should always be spotlessly clean. Well-laundered linen
can make a table attractive no matter how few and simple the
appointments may be.

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 7. Remove garbage as soon as possible.
Put garbage in containers that are durable, leak-proof, easily
cleanable, and pest- and water- proof.
Provide enough containers and dumpsters to hold all garbage
between pick-ups
Regularly clean and sanitize containers
Job Role/Environment Questions
7. Keep container lids tightly closed when not in use and store
in a secure on a shelf away from the cooking ingredients.
Flush amount of unwanted liquid detergents down an
inside drain with plenty of water..
Use the mildest product for your needs.
8. Sorting before washing protects both machinery and linen
from the effects of objects in the linen and reduces the potential
for recontamination of clean linen that sorting after washing
requires.
Rules and Regulations
9.
Remove stains while fresh, certainly before laundering.
The use of a fabric softener or a light starch, whichever
is appropriate, makes ironing easier and gives a good
finish to the kinds that require ironing.
Store infrequently used linen pieces clean, unstarched,
and unironed.
Iron dark-colored cloths on the wrong side.

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10.
Make use of bin liners, this facilities the removal of
waste without touching it.
Remove rubbish by emptying the bin into a disposable
bag.
Clean and sanitized all containers after they have been
emptied. Used appropriate sanitizing products for this
purpose
Waste bins, lids, handles and surrounding areas must
be thoroughly cleaned and disinfected daily.
Place all accumulated waste bins away from main
building.
Always check inside the bin in case there is anything
dangerous, eg. used needles, etc., inside.
Never put your hand inside the bin.
Be careful of any sharp objects which may cut through
the dustbin bag and hurt somebody-wrap them
separately in paper before putting them inside the bin.

The candidates underpinning Satisfactory Not

knowledge was: Satisfactory

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 COMMERCIAL COOKING NC II WORKSHOP LAYOUT

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 Inventory of Training Resources

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Resources for presenting instruction

Print Resources As per TR As per Remarks

Inventory

CBLM 20 pieces Reproduction

Anti-Virus Software Installers 3 pieces 3 pieces Replenish

and Motherboard Manuals

Textbooks, References, 50 pieces Replenish

Magazines, etc

Non Print Resources As per TR As per Remarks

Inventory

Video disk 15 pieces Reproduction

Interactive e-learning materials 10 pieces Reproduction

Photographs 10 pieces Reproduction

Resources for Skills practice of Competency COMMERCIAL COOKING NC II

TOOLS As per TR As per Remarks

Inventory

Chefs knife 10 pcs 10 pcs Complete

Boning knife 8 pcs 8 pcs Complete

Oysters knife 4 pcs 4 pcs Complete

Cleaver knife 2 pcs 2 pcs Complete

Tenderizer, medium,small 8 pcs 8 pcs Complete

Skimmer, fine 8 pcs 8 pcs Complete

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Wire skimmer, small 8 pcs 8 pcs Complete

Skimmers, spider 8 pcs 8 pcs Complete

Strainer,small,fine 8 pcs 8 pcs Complete

Siever,small 8 pcs 8 pcs Complete

Strainer,medium fine 8 pcs 8 pcs Complete

Turner,3 x 6 8 pcs 8 pcs Complete

Spatula 8 pcs 8 pcs Complete

Wooden spoon 8 pcs 8 pcs Complete

Parisienne spoon 8 pcs 8 pcs Complete

Zester 8 pcs 8 pcs Complete

Piping bag 8 pcs 8 pcs Complete

Pastry tubes 8 pcs 8 pcs Complete

Strainer Chinois,small 3 pcs 3 pcs Complete

Strainer Chinois, medium 2 pcs 2 pcs Complete

Funnel, small 4 pcs 4 pcs Complete

Funnel, medium 4 pcs 4 pcs Complete

Measuring spoon 6 sets 5 sets Incomplete

Tongs, 8 inches 10 pcs 10 pcs Complete

Tongs, 12 inches 8 pcs 8 pcs Complete

Turner,3 x 6 8 pcs 8 pcs Complete

Spatula 8 pcs 8 pcs Complete

Wooden spoon 8 pcs 8 pcs Complete

Parisienne spoon 8 pcs 8 pcs Complete

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Zester 8 pcs 8 pcs Complete

Piping bag 8 pcs 8 pcs Complete

Pastry tubes 8 pcs 8 pcs Complete

Strainer Chinois,small 3 pcs 3 pcs Complete

Strainer Chinois, medium 2 pcs 2 pcs Complete

Funnel, small 4 pcs 4 pcs Complete

Funnel, medium 4 pcs 4 pcs Complete

Measuring spoon 6 sets 6 sets Complete

Tongs, 8 inches 10 pcs 10 pcs Complete

Tongs, 12 inches 8 pcs 8 pcs Complete

Measuring cup 8 sets 8 sets Complete

Measuring urn 4 pcs 4 pcs Complete

Ice cream scoop 2 pcs 2 pcs Complete

Cheese Cloth 10 pcs 10 pcs Complete

Serving spoon 24 pcs 23 pcs Incomplete

Pepper and salt mill 4 sets 4 sets Complete

Weighing scale, 5 kgs 2 unit 2 unit Complete

Weighing scale, 1000 grams 4 unit 4 unit Complete

Apple corer 8 pcs 8 pcs Complete

Wire whisk,small 8 pcs 8 pcs Complete

Wire whisk, medium 8 pcs 8 pcs Complete

Wire whisk, heavy duty 2 pcs 2 pcs Complete

Can opener 1 pc 1 pc Complete

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Kitchen scissors 8 pcs 7 pcs Incomplete

Soup Ladle, 3 oz 8 pcs 8 pcs Complete

Soup Ladle, 6 oz 8 pcs 8 pcs Complete

Soup Ladle, 8 oz 3 pcs 3 pcs Complete

Soup Ladle, 12 oz 2 pcs 2 pcs Complete

Kitchen spoon 8 pcs 8 pcs Complete

Kitchen spoon, slotted 8 pcs 8 pcs Complete

Kitchen forl 3 pcs 3 pcs Complete

Carving fork 3 pcs 3 pcs Complete

Pocket/pin thermometer 8 pcs 8 pcs Complete

Peelers 2 pcs 2 pcs Complete

Stock pot, large 12 pcs 12 pcs Complete

Frying pan, small 8 pcs 8 pcs Complete

Frying pan, medium 2 pcs 2 pcs Complete

Frying pan, large 4 pcs 4 pcs Complete

Colander, small 2 pcs 2 pcs Complete

Colander, medium 16 pcs 16 pcs Complete

Cutting board 1 pc 1 pc Complete

Fish poacher, medium 12 pcs 12 pcs Complete

Casserole, small 4 pcs 4 pcs Complete

Casserole, medium 4 pcs 4 pcs Complete

Wok, small 1 pc 1 pc Complete

Wok, medium 1 pc 1 pc Complete

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 59 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
 Double Boiler, medium 8 pcs 8 pcs Complete

Paellara 8 pcs 8 pcs Complete

Glass rack 12 pcs 12 pcs Complete

Soup cup rack 12 pcs 12 pcs Complete

Plate rack 12 pcs 12 pcs Complete

Baking tray, small 8 pcs 8 pcs Complete

Utility tray,stainless 12 pcs 12 pcs Complete

Roasting pan 4 pcs 4 pcs Complete

EQUIPMENT As per TR As per Remarks

Inventory

Preparation table with sink & Complete

shelves (approx. 45x28) 8 unit 8 unit

Bain Marie table w/4 Complete

compartments 1 unit 1 unit

Working s/s table (fabricated) 2 unit 2 unit Complete

Condiment cabinet 2 unit 2 unit Complete

Washing sink tables w/3 Complete

compartments 1 unit 1 unit

Soak sink, optional 1 unit 1 unit Complete

Utility shelving 8 unit 8 unit Complete

Stainless steel rack (5 shelves 2 unit 2 unit Complete

Utility cart 1 unit 1 unit Complete

Floor mops 4 pcs 4 pcs Complete

Mop Squeezer 2 unit 2 unit Complete

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 60 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
Broom (tambo) 4 pcs 4 pcs Complete

Dust pan 4 pcs 4 pcs Complete

Garbage bin (4 gals.) 4 unit 4 unit Complete

Liquid soap dispenser 8 pcs 8 pcs Complete

Paper towel dispenser 4 pcs 4 pcs Complete

Preparation table with sink & Complete

shelves (approx. 45x28) 8 unit 8 unit

Bain Marie table w/4 Complete

compartments 1 unit 1 unit

Working s/s table (fabricated 2 unit 2 unit Complete

Condiment cabinet 2 unit 2 unit Complete

Washing sink tables w/3 Complete

compartments 1 unit 1 unit

Soak sink, optional 1 unit 1 unit Complete

Utility shelving 8 unit 8 unit Complete

Stainless steel rack (5 shelves 2 unit 2 unit Complete

Utility cart 1 unit 1 unit Complete

Floor mops 4 pcs 4 pcs Complete

Mop Squeezer 2 unit 2 unit Complete

Broom (tambo) 4 pcs 4 pcs Complete

Dust pan 4 pcs 4 pcs Complete

Garbage bin (4 gals.) 4 unit 4 unit Complete

Liquid soap dispenser 8 pcs 8 pcs Complete

Paper towel dispenser 4 pcs 4 pcs Complete

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 61 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
 Reach-in freezer 1 unit 1 unit Complete

Reach-in refrigerator 2 unit 2 unit Complete

2 burner gas range 4 unit 4 unit Complete

Oven 1 unit For Repair For Repair

Stock pan burner 1 unit 1 unit Complete

MATERIALS As per TR As per Remarks

Inventory

MEAT
Beef 3 kilos Complete

Pork 2 kilos Complete

Lamb/mutton 2 kilos Complete

Veal 2 kilos Complete

POULTRY

Chicken 4 kilos Complete

Duck 2 kilos Complete

Turkey 2 kilos Complete

Pigeon, etc. 3 kilos Complete

SEAFOOD

Fish 3 kilos Complete

Shellfish 2 kilos Complete

Crustacean 3 kilos Complete

PERISHABLES

Vegetables 3 kilos Complete

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 62 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
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 Fruits 4 kilos Complete

Dairy products 2 kilos Complete

Processed food 2 kilos Complete

DRY GOODS (GROCERIES)

Sauces 6 packs Complete

Spices and herbs 4 packs Complete

Seasoning 3 packs Complete

Canned fruits 8 cans Complete

Canned vegetables 8 cans Complete

Noodles 10 packs Complete

Pasta 6 packs Complete

Rice 8 kilos Complete

Flour 3 kilos Complete

Sugar 3 kilos Complete

Beans 5 kilos Complete

REFERENCES As per TR As per Remarks

Inventory

Books 22 pcs Complete

Manuals 20 pcs Complete

Charts 5 pcs Complete

CDs 10 pcs Complete

MATERIALS As per TR As per Remarks

Inventory

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 63 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
 Video tapes 5 pcs Complete

Pictures 8 pcs Complete

Magazines 10 pcs Complete

MISCELLANEOUS As per TR As per Remarks

Inventory

Charcoal 1 sack Complete

Toothpicks 3 boxes Complete

Aluminum foil 5 boxes Complete

Wax paper 5 pcs Complete

Cling wrap 5 packs Complete

Tissue paper 5 packs Complete

Paper towel 10 packs Complete

Liquid soap 3 boxes Complete

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 64 of
Developed by: 63
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Alona P. Laporte Revision #
Premises
00
 TABLE OF SPECIFICATION

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 65 of
Developed by: 63
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Alona P. Laporte Revision #
Premises
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Objectives/C Comprehensi
Knowledge Application
ontent on % of Items
area/Topics

Waste management
10% 10% 20

10% 10% 20% 40

Garbage Disposal

Types of Linens
10% 10% 20

Care of Linens
10% 10% 20

40% 40% 20% 100

TOTAL

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 66 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
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 ITEM ANALYSIS

Objectives/Content Knowledge Comprehension Application Number

area/Topics of items

Waste management
3 2 5

2 3 5 10
Garbage Disposal

Types of Linens
3 2 5

Care of Linens
3 2 5

25
11 9 5
TOTAL

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 67 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
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 WRITTEN TEST

Direction: Multiple Choice: Write your answer on your answer sheet.

1. What kind of segregation method is used in empty bottle?

a. compost c. recycle
b. dispose d. segregate

2. What is the first step in reducing waste?

a. compost c. recycle
b. dispose d. segregate

3. It encourages the use of a product more than before it is discarded.

a. recycle c. reuse
b. reduce d. all of the above

4. ________ suggests that products can be re-made into something else.

a. recycle c. reuse
b. reduce d. all of the above

5. ________ ask people to generate less waste by thinking more about what they
buy and what they use.
a. recycle c. reuse
b. reduce d. all of the above

6. What is the minimum requirement to remove all garbage?

a. daily basis c. weekly basis
Date Developed: Document Number:
Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
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Developed by: 63
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 b. monthly basis d. yearly basis

7. How do we dispose chemicals safely?

a. Left-over chemicals in undiluted form must never be disposed of down

a sink or a gully trap.

b. Chemicals should only be poured down drains that are fitted to

chemical traps.
c. Chemicals must not be poured down stormwater drains in order to
prevent pollution of the environment.
d. All of the above

8. _________ is wet waste, usually from food. It can attract pests and be a
source of contamination.
a. chemicals c. garbage
b. containers d. storage

9. What do we use to pick up any loose rubbish?

a. boots c. gloves
b. face mask d. jacket

10. What should we always use/wear so that chemicals should never come
in direct contact with the skin?.
a. gloves c. long sleeve shirt
b. hairnet d. PPE

11. What are the proper ways of disposing garbage?

a. Providing proper garbage bins that are durable

b. Removing garbage immediately

c. Providing enough containers to hold all garbage between pick-ups

d. All of the above

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 69 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
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00
12. The typical safety guidelines to follow when handling waste bins:

a. Make use of bin liners, this facilities the removal of waste without
touching it
b. Remove rubbish by emptying the bin into a disposable bag.
c. Clean and sanitized all containers after they have been emptied.
d. All of the above

13. Why do we need to store empty chemical containers securely?

a. to avoid breakage
b. to clean the area
c. to prevent possible accidents, injury or poisoning
d. to sanitize it

14. Who will give you advice on how to comply with current relevant
legislation about the requirements for disposal of chemicals for relevant
local requirements?

a. local council c. stakeholders

b. parents d. teachers

15. _________ may be metal or plastic and may be lined with plastic or wet-
strength paper bags. It is durable, leak-proof, easily cleanable, and pest-
and water- proof.

a. container c. plates
b. plans d. waste bins

TRUE or FALSE

Direction: Write True if the statement is correct, and False if it is incorrect.

Write your answer in your answer sheet.

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 70 of
Developed by: 63
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00
16. Linen includes table covering and napkins of all types.

17. Tablecloths can be purchased in a variety of fibers, colors, textures, and

designs.

18. Place mats should be large enough to hold the entire place setting and
they should overlap.

19. The only kind of tablecloth that should touch the floor is the banquet
cloth.

20. The color of the linens used with quite plain dishes may match the
dishes in hue but be of a lighter or darker shade or it may contrast.

21. Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.

22. Sorting after washing minimizes the direct exposure of laundry

personnel to infective material in the soiled linen and reduces airborne
microbial contamination in the laundry

23. Sorting before washing may not protects both machinery and linen from
the effects of objects in the linen and increases the potential for
recontamination of clean linen that sorting after washing requires

24. The use of a fabric softener or a light starch, whichever is appropriate,

makes ironing harder and gives a good finish to the kinds that require
ironing.

25. Let ironed linens dry thoroughly before storing.

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 71 of
Developed by: 63
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 ANSWER KEY

Multiple Choice:

1. C
2. D
3. C
4. A
5. B
6. A
7. D
8. C
9. C
10. C
11. D
12. C
13. A
14. B
15. A
Date Developed: Document Number:
Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
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Developed by: 63
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TRUE or FALSE

1. True
2. True
3. False
4. True
5. True
6. True
7. True
8. False
9. False
10. True

Date Developed: Document Number:

Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 73 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00