Professional Documents
Culture Documents
Cookery 9: Technology and Livelihood Education Home Economics
Cookery 9: Technology and Livelihood Education Home Economics
COOKERY 9
Quarter 1 Module 1
TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 1: Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and
Equipment
First Edition, 2020
Republic Act 8293, section 176 states: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created, shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials, e.g., songs, stories, poems, pictures, photos, brand names,
trademarks, etc., included in this module are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
Welcome to the Technology and Livelihood Education 9 Alternative Delivery Mode (ADM)
Module on Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and Equipment!
This module was collaboratively designed, developed, and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator, in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the
module:
As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners’ progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.
Welcome to the Technology and Livelihood Education Alternative Delivery Mode (ADM)
Module on Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and Equipment!
The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action, and purpose. Through our hands, we can learn, create, and
accomplish. Hence, the hand in this learning resource material signifies that you, as a
learner, are capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning. This will enable you to process the contents of the
learning resource while being an active learner.
i
This module has the following parts and corresponding icons:
ii
At the end of this module you will also find:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and in checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
iii
What I Need to Know
This module was designed for you to understand and perform cookery tasks. It is here
to guide and help you master the skills in preparing appetizers. But before that,
preliminary lessons necessary in the preparation of food were included in the first few
activities. These lessons include cleanliness/sanitation inside the kitchen, food safety,
and preliminary cooking activities (mise en place). The scope of this module can be used
in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence
of the course.
What I Know
1
Lesson
Cleaning, Sanitizing, and
Storing Kitchen Tools and
1 Equipment
The kitchen is a place where preparation and cooking activities are done. If not
maintained well, it will harbor bacteria that may contaminate the food we prepare,
especially those served without the use of heat. Aside from that, improper storage of
kitchen tools and equipment may cause accidents. This lesson will help us maintain a
clean and hazard-free kitchen.
What’s In
Every home has a kitchen. We all know that the kitchen should be properly
maintained and organized. As the place where we prepare our food, activities in the
kitchen can make it messy and disorganized. Thus, cleanliness and sanitation in the
kitchen are essential to keep it hazard-free. Hazard, which is not originally present in
the food, can cause illnesses and injuries. Cleaning and Sanitizing can control and
prevent hazards.
2
What’s New
What is It
3
Here are the different cleaning agents used in specific cleaning jobs in the kitchen:
DETERGENT
- It is the commonly used yet the least harmful cleaning agent in our kitchen. It is
used in washing tools, table wares, surfaces, and equipment. An
example of this is the dishwashing liquid.
FIGURE 1: Detergent
SOLVENT CLEANER
It is also known as degreasers. It is used on surfaces where
-
grease has burned on. The product is alkaline based which is
formulated to dissolve greases. It is commonly used in ovens and
grills that need to be frequently degreased.
ABRASIVE CLEANER
- It is used to remove heavy accumulation of soil that is difficult to remove by
another cleaning compound. It also depends on rubbing or scrubbing action to
clean dirt from hard surfaces.
- Abrasives should be used with care as they may scratch certain types of materials
used for kitchen equipment such as plastic and stainless steel
ACID CLEANER
- It is the most powerful type of cleaning agent and should be
used with care. If they are not diluted correctly, acid cleaners can
be very poisonous and corrosive.
- Acid cleaners are generally used to remove mineral deposits
and other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
machines and rust on metallic shelves.
FIGURE 2: Acid cleaner
Note: Some chemical compounds have the function of both cleaning
and sanitizing.
SANITIZING
Sanitizing means to reduce the number of microorganisms to a
safe level. Safe level means elimination of disease-causing
bacteria in food contact surfaces. It is a must to clean them
first before sanitizing.
There are two ways of sanitizing the kitchen: thermal and
chemical sanitizing
FIGURE 3: Chemical Sanitizer
Thermal Sanitizing
It involves the use of hot water or steam. There are three methods of using heat to
sanitize surfaces – steam, hot water (minimum of 77 ° C), and hot air.
Chemical Sanitizing
Different factors influence the effectiveness of chemical sanitizers. The three factors that
must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is between
55°F (13°C) and 120°F (49°C).
4
c. Contact time. For the sanitizer to kill harmful microorganisms, the cleaned item
must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.
Advantages and Disadvantages of Different Chemical Sanitizers
o Utensils (used in preparing the dish such as knife, cutting board, ladle,
pots, and pans, etc.)
2. WASH
Fill the sink with water and add a considerable amount of detergent. It is more
ideal to use warm water at 110°F to 120°F (43°C to 49°C). Scrub well with a
sponge or brush to remove all traces of soil and grease. Wash the lightest soiled
items first. Pots and pans are the last to wash. Soak them first. Wash the pans
thoroughly and don’t forget to clean the bottoms. If anything was burnt or
5
overcooked to pots or casserole dishes, put a little extra soap and water in it and
let it stand while you wash the other dishes.
3. RINSE
Use clean, warm water to rinse off detergent. Change the water frequently, or use
running water.
4. SANITIZE
This step is commonly practiced in a commercial kitchen. Place utensils in a rack
and immerse in hot water at 171°F (77°C) for 30 seconds.
5. DRAIN AND AIR DRY
Lay your dishes out on a rack to air dry. You can also use a towel to dry the
dishes but be sure it is clean and will not contaminate the washed dishes.
✔ Cleaned kitchen tools and utensils should be dry when you return them to their
designated places.
✔ Be sure that your hands are clean when you are storing them to avoid
contamination.
✔ Put them back in their proper places.
✔ When storing items such as tubs, bowls, bain-marie trays, or any other items
that will fit one inside the other, the practice of “nesting” (that is, placing one item
inside another) is to be avoided unless the items are fully dried. Nesting items
when they are wet, slows down the air drying of items, and thus increases the
chance of bacterial recontamination
✔ Storing cleaned items should be done immediately after drying them.
✔ Generally, every equipment has a designated storage area. Check it properly
before storing to ensure that it is clean and ready to be reused.
FIGURE 5: Pictures of proper storing of cleaned and sanitized kitchen tools and equipment
What’s More
Activity 1
Directions: Categorize the following kitchen activities as to cleaning or sanitizing.
Put each activity in its proper column. Write
your answer on a separate sheet of paper.
ACTIVITIES
CLEANING SANITIZING -Sweeping the floor
-Washing the dishes
-Flushing the kitchen sink
with hot water
-Mopping the floor with
iodine solution
-Dusting the cupboard
-Washing the chopping board
with chlorine solution
7
What I Have Learned
Activity 2
Directions: Complete the paragraph by supplying the correct word in each blank.
Choose your best answer from the box below. Write your answers on a separate
sheet of paper.
Cleaning is the process of removing the ____ (1) ______ dirt and soil. It is a must
that we always clean the kitchen and to some extent, followed by _______ (2)
______. In cleaning, four compounds are usually used, namely: ______(3)_______,
____(4)_______, _______(5)________, and _______(6)________. Sanitizing is the
process of reducing the number of _______ (7) _______ to safe level. There are two
methods of sanitizing: ______ (8) ______ and ______ (9) ________. Thermal sanitizing
consists of hot air, hot water, and hot steam. Three factors affect the sanitizing
chemical-- concentration, contact time, and temperature. The approved chemical
sanitizers used in the kitchen are iodine, ___ (10) _______, and quaternary
ammonium.
What I Can Do
ACTIVITY 3
Directions: In your kitchen, find three (3) different products used in cleaning or
sanitizing. Read the label carefully and based on the information, complete the
table by following the example below:
8
SCORING RUBRICS
COMPREHENSIVENES The student was The student was The student was NOT
S able to give three able to give two able to give one EVIDENT
different different products. product.
products.
VALIDITY All three Two of the One product NOT
products given products given by given by the EVIDENT
by the student the student are student are valid
are valid and valid and correct. and correct
correct.
COMPLETENESS The student was Two or three Four or more NOT
able to complete pieces of information were EVIDENT
the table. information were missing on the
missing on the table
table.
ACTIVITY 4
Directions: Create a homemade sanitizing solution by following the procedures
below. On a separate sheet, paste a picture of your sanitizing solution and list
down the different cleaning and sanitizing activities at your home where it can be
used.
9
Performance Assessment Rubrics
Assessment
Directions: Choose and write the correct letter of your answer on a separate sheet of
paper.
1. Which sanitizing method uses heat?
A. Chemical B. Mechanical C. Radiation D. Thermal
2. Which is the process of removing visible dirt, dust, and soil on kitchen utensils,
and equipment?
A. Cleaning B. Sanitizing C. Sweeping D. Washing
3. Which is used to wash kitchen tools, table wares, surfaces, and equipment?
A. Abrasive Cleaner B. Acid cleaner C. Degreaser D. Detergent
4. Which is one of the factors to consider in the effectiveness of chemical sanitizers?
A. Contact time B. Mechanical Force C. Soil D. Water
5. Which is the process of reducing microorganism to safe levels?
A. Cleaning B. Sanitizing C. Sweeping D. Washing
Additional Activities
Directions: Watch the 5-minute YouTube video link below which discusses cleaning and
sanitizing. After watching the video, create a Venn Diagram showing both the similarities and
differences between cleaning and sanitizing.
https://www.youtube.com/watch?v=
RAFMIXPq9BE&feature=youtu.be&fbclid=
IwAR2BentxFYuXVQxXtbAk_BapObXv_
NW2rKevoOdA7hrZFZDCDPs-LHe5Mq0
16
17
What I have learned
VISIBLE
What I Know What's More Assessment
SANITIZING
DETERGENT CLEANING 1. D
ACID CLEANER 1. CLEANING -SWEEPING OF FLOOR 2. A
DEGREASER 2. THERMAL 3. C
ABRASIVE -WASHING OF DISHES
3. DETERGENT 4. C
MICROORGANISM -DUSTING OF CUPBOARD
4. SANITIZE 5. B
THERMAL
CHEMICAL 5. TEMPERATURE SANITIZING
CHLORINE
-FLUSHING OF KITCHEN
SINK WITH HOT
-MOPPING WITH IODINE
SOLUTION
-WASH CHOPPING BOARD
WITH CHLORINE SOLUTION
Answer Key
References
Cookery Home Economics by Cecilia Elena P. Delos Reyes, Arianne Flor C. Noynay
Professional Cooking 6th Edition by Wayne Gisslen
www.foodsafety.ca
nutriasia.com
www.cleanlink.com
www.houzz.com/magazine/how-to-keep-your-white-kitchen-white-stsetivw-vs~27951126
https://depositphotos.com/16232949/stock-photo-plastic-detergent-bottles-cleaning-
products.html
https://www.indiamart.com/proddetail/utensils-dishwasher-detergent-gel-21116005173.html
https://leisurepoolinc.com/shop/
https://catalog.cleaningstuff.com/p/CC186-G/Crown-Chemical-Iso-Phor-Iodine-Cleaner-
Sanitizer-Gal/
https://www.studyfinds.org/your-kitchen-sponge-may-hold-answer-beating-antibiotic-
resistant-infections/cropped-image-of-attractive-young-woman-is-washing-dishes-while-doing-
cleaning-at-home/
https://www.seriouseats.com/2018/10/how-to-load-a-dishwasher.html
https://www.pinterest.ph/pin/363102788687076753/
18