Different kinds of cleaning agents

1. Activity : VIDEO VIEWING
Difference between cleaning and
sanitizing
Analysis : Brainstorming
1.What is the video about? What is the
difference between cleaning and sanitizing?
2. What should you remember when cleaning
and sanitzing kitchen tools and equipment?
3.What do you use when cleaning? In
sanitizing?

2. Let’s Do It!
Group 1 and 2: Talk about the
uses of chemical and natural cleaning
agent.
Group 3 and 4: Identify the
different cleaning agents.
Group 5: Tell the importance of
cleaning agents.

3. •
CLEANING
is the process of removing food
and other types of soil from a
surface, such as a dish, glass, or
cutting board.
is done with a cleaning agent that
removes food, soil, or other
substances.

4. •
SANITIZING
Is done using heat, radiation,
or chemicals. Heat and
chemicals are commonly used
as a method for sanitizing in a
restaurant; radiation rarely is.

5. CLEANING AGENT

6. Cleaning agent
Cleaning agents
can be defined as
natural or synthetic
substances that are
used to assist the
cleaning process.
Cleaning is
primarily the
removal of dirt and
dust.

7. The various kinds of cleaning
agents are as follows:
1.) Detergents
2.) Solvent Cleaners
3.) Acid cleaners
4.) Abrasive

8. Water is referred as a universal solvent, and this
is the prime agent in cleaning process. However
though an excellent solvent, water alone is not
an effective cleanser to meet the standards most
hotels require. Water is supposed to be a
surfactant (surface active agent).

9. DETERGENT
• Use to routinely
wash tableware,
surfaces, and
equipment.
• Detergents can
penetrate soil
quickly and
soften it.

10. ACID CLEANERS
• Use periodically
on mineral
deposits and
other soils that
detergents
cannot remove.
• These cleaners
are often used to
remove scale in
ware washing
machines and
steam tables.

11. ACID CLEANERS
Acids used as cleaning agents may vary from mild acid
e.g. acetic acid or strong concentrated hydrochloric acid.
Acids should be used in solutions followed by thorough
rinsing. All, except citric and acetic acid should be used
under supervision with extreme caution and with the
protection of rubber gloves. Strong acids are poisonous
and corrosive.
Examples:
 Citric acid and acetic acid used for metal cleaning
 Dilute hydrochloric acid used in removing lime scale from
sanitary ware
 Oxalic acid for removing stubborn water stains from hard
floors and sanitary ware

12. CARBOLIC ACID
• a poisonous, colorless to
pale pink crystalline
compound obtained from
coal tar distillation or
oxidation of cumene, and
converted to a clear liquid
with a strong odor and
burning taste by the addition
of 10% water. In solution it is
a powerful disinfectant.

13. BORIC ACID
was first registered in
the US as an insecticide
in 1948 for control of
cockroaches, termites,
fire ants, fleas,
silverfish, and many
other insects. The
product is generally
considered to be safe to
use in household
kitchens to control
cockroaches and ants.

14. SOLVENT CLEANER
• Use periodically
on surfaces where
grease has burned
on.
• Solvent cleaners
are often called
degreasers.

15. SOLVENT CLEANER
These cleaning agents are used extensively for
dry cleaning and for stain removal. They all have
strong fumes and should be used in well
ventilated room. Solvents are useful for cleaning
grease or polish from surfaces. Solvents will
evaporate and so they are ideal for cleaning
windows, mirrors and picture frames.
 Methylated spirits, turpentine, white spirit,
acetone, used for removing stains from hard and
soft surfaces.

16. ABRASIVE
• Use these
cleaners to
remove heavy
accumulations
of soil that are
difficult to
remove with
detergents.

17. ABRASIVE
Abrasives are substances or chemicals that depend
on their rubbing or scratching action to clean dirt
from hard surfaces. They are used to remove very
stubborn stains from various surfaces.
Examples:
 Fine abrasives- Jeweller’s rouge (a pink oxide of
iron used for shining silver)
 Hard abrasive- Sand paper, fine ash, pumice stone,
steel wool
 others are: salt, baking soda

19. JEWELLER'S ROUGE
• FINE ABRASIVES
• Jewelers rouge was
developed for the Jewelry
trade for buffing soft,
precious metals such as
gold and silver to a brilliant,
high lustrous finish. This
extremely fine compound
will not scratch or cut away
the finest or softest of
metals

20. SODIUM BICARBONATE
• The finer the particle the less
are less abrasive and the
coarser the particle the more
abrasive. Baking soda and salt
can be used as abrasives.
Baking soda is finer, less
abrasive. Salt more abrasive.
Abrasives dull glossy surfaces
and change both the reflection
from, and texture of, surfaces.
They should never be used on
mica because they take away
top layers making future
cleaning eventually impossible.

21. Tell whether the cleaning agents to be utilized
in cleaning and sanitizing kitchen tools and
equipment is detergent, acid cleaner,
abrasives, or solvent cleaner.
Acid Cleaner

22. Abrasives

23. Liquid
detergent

24. Solvent
cleaner

25. Arrange the letters to form the correct names of the
chemicals and natural cleaning agents, to be use in
cleaning and sanitizing the kitchen.
1. LHOCIRNE 6. DQUILI HGNISHDISAW
2. CIDA RENLEAC 7. MANCLASIA
3. MIMANOA 8. HAOLOCL
4. DICA CRIOB 9. GINRVEA
5. CLIBARCO IADC 10. ASOD KANIBG

26. Storage of Cleaning Agents

27. Selection of Cleaning Agents
The following points need to be considered
while selecting cleaning agents.
 The type of soilage.
 The type of surface.
 Composition of the cleaning agents.
 Ease of use, saving of effort and time.
 Toxicity or side effects.

28. MATCHING TYPE: Match Column A to Column B.
Write only the letter of your answer.
1.These are cleaning agents used to routinely
wash tablewares, surfaces, and equipment.
2.Used periodically in removing mineral deposits
and other soils that detergents cannot
eliminate
3. These are generally used to remove heavy
accumulations of soil that are difficult to
remove with detergents, solvents and acids.
4.Commonly referred to as degreasers used on
surfaces where grease has burned on.
5.The process of removing food and other types
of soil from a surface, such as a dish, glass, or
cutting board.
COLUMN B
A.Cleaning
B. Acid
cleaners
C. Detergents
D. Abrasives
E. Solvent
cleaners

29. Assignment:
A. Review: Types of Chemicals Used in
Cleaning and Sanitizing Kitchen Tools and
Equipment
B. Study:
1. Collect some instructions on preparing
and using cleaning agents on
manufacturer’s instruction.

30. THAT'S ALL,
THANK YOU!

31. ACID CLEANER
Used periodically in
removing mineral deposits
and other soils that
detergents cannot eliminate

32. VINEGAR
A great natural cleaning
product as well as a
disinfectant and
deodorizer.

33. DISHWASHING LIQUID
It is usually a highly
foaming mixture of
surfactant primarily used
for hand washing of
plates and cooking
utensils.

34. BAKING SODA
Used to scrub surfaces in
much the same way as
commercial abrasive
cleanser. You can use it in
the refrigerator and freezers
to absorb odors.

35. CARBOLIC ACID
A white, crystalline water-
soluble, poisonous mass
used chiefly as a
disinfectant, as an antiseptic
and in organic synthesis.

36. BORIC ACID
This is the result when
we mixed borax with
sulfuric acid. It is also
used as a mild
antiseptic.

37. CHLORINE
It is an element that is
commonly used in
almost everyone’s home,
not only it whitens the
fabric, it also prevent the
spread of diseases like
cholera.

38. ALCOHOL
It is generally used as
antiseptic, these are
the ethanol and
isoprophyl effective
against wide range of
bacteria.

39. DETERGENTS
A mixture of surfactant
commonly available as
powders or concentrated
solution used in laundry
and washing of soiled
dishes.

40. AMMONIA
Is a colorless gas with a
characteristic pungent smell. It
dissolves in water to give a
strongly alkaline solution. It is
great for eliminating stains and
tarnish and can be the ideal
solution for hard to remove soap
buildup in tubs, sinks, and
bathroom tiles.

41. TIMSEN
A multi-use germicidal disinfectant,
sanitizer and deodorizer. It is effective
against HIV-1 ( Aids Virus ) on
environmental surfaces. It has no chlorine
taste or odor and dissolves instantly in hot
or cold water.

42. Quiz:
1. A highly foaming mixture of surfactant
primarily used for hand washing of plates and
cooking utensils.
2. A mixture of surfactant commonly available
as powders or concentrated solution used in
laundry and washing of soiled dishes.
3. Used in almost everyone’s home, not only it
whitens the fabric, it also prevent the spread
of diseases like cholera.
4. Used to scrub surfaces and can be place in
the refrigerator and freezers to absorb
odors.
5. A great natural cleaning product as well as
a disinfectant and deodorizer.