Republic of the Philippines

Department of Education
REGION XIII – CARAGA
SCHOOLS DIVISION OF BUTUAN CITY
AGUSAN PEQUEÑO NATIONAL HIGH SCHOOL
AGUSAN PEQUEÑO, BUTUAN CITY

Name: __________________________________________________ Year & section: _____________________

Track: __________________________________________________ Strand/Specialization: _______________
Teacher: ________________________________________________ Date: _______________________________

LEARNING ACTIVITY SHEET

Background Cleaning and sanitizing kitchen tools and equipment must be part of the standard
information operating procedures that make up your food safety program. improper cleaning
for and sanitizing kitchen surfaces allow harmful microorganisms to be transferred
(Learners/Le from one food to another.
sson) key
Concept
Learning Clean and Maintain kitchen premises
Competency
(MELC)
Direction/In Please Refer to the Self Learning Modules
struction
Exercise/Act Learning Outcome 1
ivities
WHAT I KNOW

Pre – Test
Directions: Match column A with column B. Write your answer in your activity
notebook.

A B
1. Used in trimming of the fins and tail of
A. Measuring cups
the fish and that can also be used in
cutting large items like sotanghon
noodles.
2. It is used to remove dirt or lumps from
B. Kitchen shears
dry ingredients, also used to combine dry
ingredients and extract milk from
desiccated coconut.
3. It is an equipment with a low temperature
internal atmosphere intended for storing
C. Wooden spoon
semi-perishable foods like eggs, fruits,
vegetables, milk, butter, cheese and
leftovers.
 4. A kitchen utensil used primarily to
D. Refrigerator
measure the volume of liquid or bulk of
solid cooking ingredients such as flour
and sugar
5. A big spoon made of wood used in
E. Strainer
creaming fat and mixing and stirring food.
What’s In
Drill

A. Below are jumbled letters. Write the correct spelling opposite the
scrambled letters. Write your answer in your Notebook.

1. AINSZTEI - ________________________
2. PENMEQUTI - ________________________
3. NGILCAEN - ________________________
4. CNKTIEH - ________________________
5. LCEHIMAC - _____________________
___
What’s New

Situation: You were tasked to help your mother cook food for your
lunch, your mother ask for help to prepare all cooking materials,
kitchen utensils and equipment before cooking. What are the cooking
materials, kitchen utensils and equipment need?

1. ______________________________ 4.
___________________________
2. ______________________________ 5.
___________________________
3. ______________________________

What’s More

Activity 1
Identify the following tools and equipment in column B. write your answers
in column A with a short description of the uses or function. Write your
answers on your test notebook. ( 2pts. Each)
A B
1.
2.

3.

4.

5.

6.

7.

8.

9.

10
Activity 2
Identify the following Cooking Materials, Kitchen tools and equipment.
Write your answer in your notebook.

________________ 1. Which is the best for all- around use. It is the most popular,
lightweight, attractive and less expensive.

_______________ 2. Which is the most popular material used for tools and
equipment, but it is more expensive.

________________ 3.Which is used for salad making and dessert but not
practical for top or surface cooking.
________________ 4.It is durable but must be kept oiled to avoid rusting

________________ 5. It is used when temperature must be kept below boiling,

such as for egg sauces, pudding; it is used to keep food warm without
overcooking.

Activity 3
Direction: Identify the following pictures , Write CM if Cooking Materials, KT if
Kitchen Tools, MT if Measuring Tools, KOK Kinds of Knives according to use and E if
Equipment

__________ 1. _______ 6.

__________ 2. ________ 7.

__________ 3. _______ 8.

__________ 4. __________ 9.

_________ 5. _________ 10.

What I Have Learned
Directions: Fill in the blank with the correct word or group of words. Write your
answer in the activity notebook.

1. ______________ and ___________ kitchen tools and equipment must be

part of the standard.
2. Aluminum is mostly used in the kitchen and the most popular because it is
lightweight, attractive and les _________________.
3. ____________________ is the most popular material used for tools and
equipment.
4. __________________ may refer to small electrical ______________.
5. __________________ has two – sided blade and serrated edge.

What I Can Do
Direction: Draw and name of Cooking materials, kitchen utensils and equipment
that are commonly found in the kitchen.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10
Additional Activities
Directions: Make a survey and list all your cooking materials, kitchen utensils and
equipment that are commonly found in your kitchen. Write your findings if it is
safe or not in your activity notebook.

1. __________________________ 11. ________________________________

2. __________________________
3. __________________________
4. __________________________
5. __________________________
6. __________________________
7. __________________________
8. ___________________________
9. ___________________________
10. ___________________________
12._________________________________
13. _______________________________
15. ______________________________
16. ______________________________
17. ______________________________
18. _____________________________
19. ______________________________
20. ______________________________

Assessment
Directions: Read the following statements carefully. Choose the letter that best
describes the statement. Write your answer on your quiz notebook.

1. Which of the following is material used for salad making and dessert that
great care to ensure long shelf life?

a. Glass c. Aluminum

b. Cast Iron d. Stainless Steel

2. Which of the following knife is used for trimming and paring fruits and
vegetables?

a. Butcher Knife c. French Knife

b. Paring Knife d. Shears

3. Which of the following material durable but must be kept oiled to avoid
rusting.

a. Cast Iron c. Stainless steel

b. Glass d. Double boiler

4. Which of the following Kitchen Tools is used to open food containers

a. Colanders c. Can Opener

b. Cutting Boards d. Funnels

 5. Which of the following Kitchen Tools are used to grate shred, slice and
separate vegetables such as carrots, cabbage and cheese.

a. Kitchen shears c. Graters

b. Potato Mashers d. Garlic Press

6. Which of the following kitchen tools is used for mashing cooked potatoes,
turnips, carrots or other soft cooked vegetables

a. Potato masher c. rotary egg beater

b. Graters d. garlic press

7. Which of the following equipment are necessary in preventing bacterial

infections from foods.

a. Refrigerators c. oven

b. Blenders d. microwave oven

8. Which of the following equipment are used for cooking or heating foods.

a. Microwave oven c. oven

b. Blenders d. Refrigerators

9. Which of the following knives is used to chop, dice or mince food.

a. French Knife c. Fruit Salad Knives

b. Kitchen Knives d. citrus knife

10. Which of the following knives has a two-sided blade and serrated edge.

a. Citrus knife c. paring knife

b. Vegetables peeler d. French knife

LEARNING OUTCOME 1.1

What I Know
Directions: Read the statement clue in each item. Identify the word being described
by putting the correct letters in the box. Write the answer in your activity
notebook.

1. It is used to wash tablewares, surfaces and equipment.

D T R E T

2. An agent commonly referred to as degreasers used on surfaces where grease

 has burned.

S L V N

3. It is used to remove heavy accumulations of soil that are hard to remove.

A R S V

4. The process of removing food residues from the tableware and other kitchen
tools.

C L A I G

5. It is used to remove mineral deposits and other soils that other agent
cannot eliminate.

A D

What’s In

Below are pictures of chemicals used to clean and sanitize kitchen

tools and equipment. Write your answers in your test notebook.

What’s New

Activity 1
Direction: Answer the question

1. What are the cleaning agents you usually used to home in washing your
dishes and other kitchen tools?
What I Have Learned
What I Can Do

Additional Activities
Activity 1

Activity 2
Tell me a Story
Situation: Your mother assigned you the task to clean all the tools and
kitchen utensils used in the preparation of food for lunch. In two or three
paragraphs. Explain the different tasks to be fulfilled/accomplished. Write
your answer in your test notebook.
Below is the rubric to guide in assessing the tasks of cleaning and
sanitizing kitchen tools and equipment.

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
________

Activity 3
Direction: Write the number 1-11 in steps how to washing Dishing.
__________1. Wipe _______ 6. There
__________2. Rinse Out _______ 7. Lay your Dishes
_________ 3. Wash Pots and pans Last _______ 8. Wash plates,
bowls
__________ 4. Wash the Lightest Soiled ______ 9. Fill the sink
__________ 5. Stack ______ 10. Scrape
__________ 6. Wear

Assessment

Direction: Read the following statements carefully then choose the correct answer
from the given choices. Write the chosen letter in your activity notebook.

1. Abrasive that contains antimicrobial chemicals and used to disinfect surfaces.

A. dry abrasives
B. wet abrasives
C. abrasive tools
D. disinfecting abrasives
2. Which of the following is an abrasive tool.
A. towel
B. gloves
C. steel wool
D. dish cloth
3. It is the process of removing soiled foods from the surfaces.
A. storing
B. washing
C. cleaning
D. sanitizing
4. It is used to remove heavy accumulations of soil that are hard to remove with
detergents, solvents and acids
A. detergent
B. acid cleaner
C. solvent cleaner
D. abrasive cleaners
5. A substance that is being used in cleaning or removing dirt.
A. chlorine
B. ammonium
C. cleaning agent
D. sanitizing agent
6. It is very corrosive acid that can cause damage, thus used with caution.
A. oxalic acid
B. muriatic acid
C. sulfamic acid
D. phosphoric acid
7. All are cleaning agents except one.
A. detergent
 B. acid cleaners
C. muriatic acid
D. solvent cleaners

8. It contains more surfactants and softer abrasives than powdered cleansers.

A. dry abrasives
B. wet abrasives
C. abrasive tools
D. disinfecting tools

9. Liza found out that there was burnt food on the top surface of gas range. What
cleaning agent should Liza use?
A. detergent
B. acid cleaners
C. solvent cleaners
D. abrasive cleaners
10. It can remove dried cement from masonry.
A. oxalic acid
B. muriatic acid
C. sulfamic acid
D. phosphoric acid
11. It is weak acid that is used for cleaning.
A. oxalic acid
B. muriatic acid
C. sulfamic acid
D. phosphoric acid
12. A cleaning agent used to remove grease from surfaces.
A. detergent
B. acid cleaner
C. solvent cleaner
D. abrasive cleaners
13. These are cleaning agents used for tableware, surfaces, and equipment.
A. detergent
B. acid cleaner
C. solvent cleaner
D. abrasive cleaners
14. Type of acid cleaners that remove rust, blemishes from vinyl, stone and
linoleum surfaces.
A. oxalic acid
B. sulfamic acid
C. muriatic acid
D. phosphoric acid
15. Below are the types of abrasive cleaners except one.
A. oxalic acid
B. formic acid
C. muriatic acid
D. sulfamic acid

LEARNING OUTCOME 2
What’s More
Activity 1
Directions: Modified True or False. If the statement is true write T and F if it is
false, change the word/words in the statement to make it correct.

______ 1. Use good sponge in washing dishes.

______ 2.Wash your dishes from most greasy and most dirty to the least greasy and
the least dirty.
______ 3.Wipe spills from counter, floors and electric kitchen appliances.
______ 4.Chlorine a chemical that is effective against a wide variety of
microorganisms.
______ 5.Soak stubborn food deposits for cleaning up the pots and pans.

Activity 2
Directions: Collect at least five pictures of kitchen tools. Paste it on a bond paper
and write each proper maintenance.

1. __________________________________________
2. __________________________________________
3. __________________________________________
4. __________________________________________
5. __________________________________________

Activity 3 Create and Post

Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment’s and working premises using oslo paper or bondpaper ,
coloring materials, pencil, white board marker, and ruler.

What I Have Learned

Activity 1
Directions: Fill in the blanks with correct answer. Write the answer in your activity
notebook.
 1. Cleaning operation starts by pre-wash, _____, rinse, _____ and _____.
2. Sanitizing is done using _____ and _______.
3. The approved chemical sanitizers are _____, _____, and _____.
4. Cleaning is the process of _____ food residues/ splatters on surfaces.
5. Every food establishment must have the appropriate testing kit to
measure chemical sanitizer _______.

Activity 2

Direction: Place a () if the statement is correct, (X) if it is wrong. Write the
answer in your activity notebook.

____ 1. Keep the stove tops clean this will help transfer the heat to the cook
ware.
____ 2. Use cutting board when chopping to prevent knife blade from dulling.
____ 3. Do not disinfect the sink and faucet.
____ 4. Wooden spoons, cutting boards and bowls does not require hand
washing.
____ 5. Wash the kitchen tools with soap and water.
What I Can Do

Activity 1
Directions: Arrange the following steps in cleaning and sanitizing stationery
equipment by writing 1 for the first step, 2 for the second step and so on down to
the last. Write the answers in your activity notebook.
____ A. Allow the surfaces to air dry.
____ B. Unplug the equipment.
____ C. Sanitize the equipment surface.
____ D. Wash the equipment surfaces.
____ E. Rinse the equipment surfaces with clean water.

Activity 2
Directions: After learning the ways and tips on the proper maintenance of kitchen
tools and equipment, apply it at home. Note down your experience for 100 words
and not more than 150 words in your notebook

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________
Guide
Question if
Necessary
Rubrics for LO 1.1 Activity 2 Rubrics
Scoring if
Necessary

Learning Outcome 2
What’s more Activity 3
Your slogan will be rated using the scoring rubric below

SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given
topic
Creatively done and neat enough with relevance to the given
4 topic
Creatively done and neat enough but no relevance to the given
3 topic
Simply done and neat enough but not so relevant to the given
2 topic
1 Poorly done with erasures and irrelevant to the given topic

Reflection: (Write your Reflection)

References Self-Learning Module

for learners
Answer key The Answer key refers to the Self Leaning Modules. Clean and Maintain Kitchen
Premises