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Technology and
Livelihood Education
Quarter 1 – Module 2:
Cookery
(Exploratory Course)
TLE Cookery – Grade 7 (Exploratory Course)
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
First Edition, 2020

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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.

Development Team of the Module

Writer: Meryll Ann T. Dela Cruz, Floriza Y. Tominez
Editor: Josephine G. Arellano HTIII
Reviewer: Amalia C. Caballes – Education Program Supervisor EPP/TLE/TVL
Illustrator: Jay M. Alora
Layout Artist: Rhoniel F. Medrano
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS in Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS in Charge of LRMS
Gregorio O. Ruales ADM Coordinator
Gregorio O. Ruales - Division ADM Coordinator

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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Technology and
Livelihood Education
Quarter 1 – Module 2:
COOKERY
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the TLE 7 Self-Learning Module (SLM) on Cookery!

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 hopes to engage the learners into 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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.

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For the learner:

Welcome to the TLE-7 Self-Learning Module (SLM) on Cookery!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is 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 at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

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. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and 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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Cookery. The scope of this module permits it to 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. But the order
in which you read them can be changed to correspond with the textbook you are now
using.

The module is divided into three lessons, namely:

 Lesson 1 – Use and Maintain Kitchen Tools and Equipment
 Lesson 2 – Perform Mensuration and Calculation
 Lesson 3 – Practice Occupational Safety and Health

After going through this module, you are expected to:

1. identify kitchen tools, equipment according to their use;
2. select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia;
3. clean and sanitize kitchen tools and equipment following manufacturer’s
instructions;
4. measure ingredients properly;
5. calculate the cost of production of a given recipe;
6. choose the type of hazards and risks that is common in workplace;
7. explain the importance of Occupational Health and Safety.
 What I Know

Let’s see first what you know about maintaining kitchen tools and equipment by
enumerating what is being asked for.
Directions: Fill in each bubble with what is being asked for.

Categories of Cleaning Factors influencing

agents effectiveness of chemical
1. sanitizers
2. 8.
3. 9.
4. 10.

Approved Chemical Steps in Cleaning kitchen

Sanitizer premises
5. 11.
6. 12.
7. 13.
8. 14.
15.
 Lesson
Use and Maintain Kitchen
1 Tools and Equipment
LO 2 Maintain appropriate kitchen tools,
(WEEK 2) equipment, and paraphernalia

How are you doing? Do you have daily chores at home? Most probably you have, like
washing the dishes and cleaning the kitchen. Do you know that these chores should
be done properly for several reasons? What is cleaning and sanitizing? Is there a
difference between the two? Let us find out in this lesson.

After going through this module, you are expected to:

• Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

• Use cleaning tools, equipment, and paraphernalia in accordance to

standard operating procedures.

• Clean equipment and utensils and store safety in designated place.

What’s In

What kitchen tools and equipment can you remember from the previous lesson?
How many can you name?

Notes to the Teacher

These questions will help you check your student’s knowledge with
kitchen tools and equipment. The student’s prior knowledge would
help them understand and finish this module.
 What’s New

How are you coping with our lesson? I hope you are looking forward to the activities
we will be discussing in this module.

Activity 1

Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

Directions: Complete the table by filling in the kitchen cleaning agents you use at
home on column B. On column C, research on how is the cleaning agents used.
You can check the label also for instruction of use.

A B C
Items to be cleaned Cleaning agents used Instruction of use

Plates and glasses

Utensils

Kitchen sink

Build-up carbon
and grease in pans

Kitchen floor
 What is It

Let us try to answer the following questions relate to the activity you did. This will
help you understand our lesson for today.

Guide Questions:

1. What cleaning agents do you have at home in your kitchen? ____________________

2. Are there differences in the instructions of use among the different cleaning
agents? (If yes, state difference among 2 cleaning agents you listed above)
__________________________________________________________________________________

3. Why do you think it is important to read and follow instruction of use for each
cleaning agent?

Cleaning and sanitizing are common activities we do in our kitchen aside from
cooking. You should be able to use the right cleaning agent as others might be
harmful for you and ones who will use them. Example is cleaning agent we use for
dishes cannot be laundry bar soap as it might be too strong and difficult to rinse.
With that, we need to be able to identify the right cleaning agent.

DIFFERENCE BETWEEN CLEANING AND SANITIZING

Both cleaning and sanitizing procedures make up your food safety program in the
kitchen. This helps people who prepare, cook and serve food avoid harmful bacteria
to be contaminated in the food.

Cleaning is the basic procedure we have to do before the before and after we are done
cooking. This is the process of eliminating, taking away and removing of food and
other types of soil from a surface. It is done with a cleaning agent that removes food,
soil, or other substances.

FOUR CATEGORIES OF CLEANING AGENTS:

Abrasive
Cleaner
Acid Cleaner

Detergent Solvent
Cleaner
  Detergent – This is used to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it.
 Solvent cleaner – This is used sometimes or periodically on surfaces where
grease has burned on. Solvent cleaners are often called degreasers.
 Acid cleaner – This is used occasionally or periodically on tools and
equipment with mineral deposits and other soils that detergents cannot
remove.
 Abrasive cleaner – This is a cleaner to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive cleaners also
disinfect.

Sanitizing is different from cleaning as it is more than removing of soil from a surface.
It is the process of killing present harmful bacteria in a surface. It can be done using
heat, radiation, or chemicals. Heat and chemicals are commonly used as a method
for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first
be washed properly before it can be properly sanitized. Some chemical sanitizers,
such as chlorine and iodine, react with food and soil and so will be less effective on
a surface that has not been properly cleaned.

SANITIZING METHODS

1. Heat. Three methods in using heat to sanitize surfaces – steam, hot

water, and hot air. Hot water is the most common method used in
restaurants, eateries and even in Filipino homes. We do this by
soaking spoons and forks in hot water for 30 seconds and more
before using it.
2.

3. Chemicals. Approved sanitizers are chlorine, iodine, and

quaternary ammonium. Different factors influence the
effectiveness of chemical sanitizers. The three factors that
must be considered are:

 Concentration – The volume of how much you use of a particular

chemical. A little might not be effective enough and using too much
might be harmful.
 Temperature – Generally chemical sanitizers work best in
lukewarm water or as indicated at the back label of the chemical.

 Contact time – There is a recommended length of time also found

at the back label of the chemical

ADVANTAGES AND DISADVANTAGES OF DIFFERENT CHEMICAL SANITIZERS

Chlorine
 Advantage- highly effective on variety of bacteria; not affected by hard
water; generally inexpensive
 Disadvantage- Corrosive, irritating to the skin, effectiveness; deteriorates
during storage and when exposed to light; dissolves rapidly; loses activity
in the presence of organic matter
Iodine
 Advantage- Forms brown color that indicates strength; not affected by hard
water; less irritating to the skin than is chlorine; and activity not lost rapidly
in the presence of organic matter.
 Disadvantage- Effectiveness decreases greatly with an increase in acidity;
should not be used in water that is at 48-degree Celsius or hotter; and might
discolor equipment and surfaces.

Quaternary Ammonium Compounds

 Advantage- Nontoxic, odorless, colorless, noncorrosive, nonirritating;
stable to heat and relatively stable in the presence of organic matter
 Disadvantage- Slow destruction of some microorganisms; not compatible
with some detergents and hard water.
 What’s More

Activity 2

Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

Directions: Choose in the box the best type of chemical for cleaning and sanitizing
for the following.

Abrasive Chlorine Iodine Quaternary

Cleaner Ammonium
Compounds
Acid Iodine Solvent
Cleaner Cleaner

______1. Maria needed to periodically use this chemical on surfaces where grease
has burned on. It is often called degreaser.

______2. You often use this to routinely wash tableware, surfaces, and equipment
as it can penetrate soil quickly and soften it.

______3. Your mom uses this occasionally or periodically on tools and equipment
with mineral deposits and other soils that detergents cannot remove.

______4. Wes uses this cleaner to remove heavy accumulations of soil that are
difficult to remove with detergents.

______5. In sanitizing kitchen tools, Mai uses this as it is not affected by hard
water and less irritating to the skin than is chlorine.

______6. Chiz uses this sanitizer because it is generally inexpensive.

______7. The chef at the restaurant uses this nontoxic, odorless, colorless,
noncorrosive, nonirritating sanitizer that is stable to heat and relatively stable in
the presence of organic matter.

______8. People who have sensitive skin, avoid using this sanitizer as it can be
irritating to the skin.

______9. This sanitizer is rarely used as it has slow destruction of some

microorganisms and not compatible with some detergents and hard water.

_____10. May likes using this as sanitizer as it is highly effective on variety of

bacteria and not affected by hard water.
 What I Have Learned

Try remembering what you have learned by filling in the blanks.

__________ is the eliminating, taking away and removing of food and other types of
soil from a surface. On the other hand, __________ is the process of killing present
harmful bacteria in a surface. There are methods in using heat to sanitize surfaces
– steam, hot water, and __________ In sanitizing, you can use chlorine but with
care because it can be irritating to the __________.
 What I Can Do

Learning is better when applied. The next activity will help you put into practice what
you just learned.
Activity 3

Directions: Read and follow the instructions below. Have a family member checked
if you followed the instructions.
Cleaning your kitchen regularly is important not only to keep it looking its best, but
also to remove all of the germs and bacteria that accumulate regularly in the kitchen
area. There are several surfaces around the kitchen, and by making a homemade
versatile cleaning solution, you can easily clean most of the surfaces with one basic
mixture of household ingredients that are probably already in your kitchen
cupboards.
Things You'll Need
Bucket and Broom Rags

Instructions:

1. In the kitchen, sweep the floor with a broom or static sweeper and wiping
down counter tops, tables and other surfaces with a cleaning rag. To remove
sticky buildup, wipe with a damp cleaning rag and wipe a damp mop over
your kitchen floor.
2. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors with this mixture:
Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap.
The diluted vinegar solution makes it safe for any kitchen floor surface while
still strong enough to clean and disinfect. The dish soap assists in cutting
through any food residue that may be on the kitchen floor. Let your floor air
dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle by combining 3 cups warm
water with ½ cup white vinegar and 1 tsp. dish soap.
4. Use this solution and spray onto kitchen surfaces and wipe off with a damp
cleaning rag. This works well on any type of kitchen surface including
cabinetry, sinks, tables, counters and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.
 Assessment

Good Job! Let’s test what you have learned from the very start of our lesson.

Assessment 1

Directions: In a short bond paper make a list of steps to clean your kitchen by
arranging the following steps chronologically. Follow the format below as a guide.
You can be creative and add drawings, lines and colors.

1. Prepare diluted vinegar solution in a

bucket. Dip your mop into the bucket Steps in cleaning the
and squeeze the excess solution. Mop kitchen
and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen Step 1.______
surfaces and wipe off with a damp Step 2.______
cleaning rag. Step 3.______
3. Collect loose dust by sweeping the Step 4.______
kitchen floor daily with a broom or Step 5.______
static sweeper and wiping down
surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup
each of baking soda. Place these around
your kitchen to absorb odor and keep
the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray
bottle.

Assessment 2

Direction: Put a check ( / ) mark if the statement is correct and an ( X ) mark if

incorrect.
____1. Utensils need to be thoroughly washed in cold soapy water.
____2. Follow the instructions on the sanitizer’s container carefully.
____3. All utensils must then be thoroughly dried before they are re-used.
____4. Cleaning will remove most of the dangerous bacteria present in the
utensils.
____5. Chemical sanitizer or very hot water were used in absence of dishwasher.

Assessment 3
Direction: Give what is being asked for.

1. What is the difference between cleaning and sanitizing

2. Enumerate ways on the proper storage of cleaning equipment.
 Additional Activities

Check your kitchen at home. Observe how your family store and stack kitchen
tools and equipment. Take note of your observation and make comments or
suggestion on how to improve their storing and stacking procedures.
What's New What I Know
Example of possible answers 1. 1. Detergents
A B C 2. Solvent cleaners
Items to Cleaning Instruction of 3. Acid cleaners
be cleaned agents used use 4. Abrasive cleaners
Plates and Dishwashing Pour small 5. Chlorine
glasses liquid amount in 6. Iodine
sponge and 7. quaternary ammonium
scrub items 8. Concentration
like plates 9. Temperature -
Utensils Dishwashing Pour small 10. Contact time
liquid amount in 11. Sweep the kitchen floor
sponge and 12. Prepare vinegar solution
scrub items and with the mop apply it
like plates onto the kitchen surfaces
Kitchen Abrasive Use hand 13. Make an all-purpose
sink cleaners gloves and cleaner in a spray bottle
follow dilution 14. Spray this solution onto
instructions kitchen surfaces and wipe off
Pots and Solvent Use hand with a damp cleaning rag.
pans with cleaners gloves and 15. Fill a few bowls with
build-up follow dilution about 1/2 cup each of
carbon instructions baking soda. Place these
and grease around your kitchen to
Kitchen Abrasive Use hand absorb odor and keep the
floor cleaners gloves and kitchen smelling fresh.
follow dilution
instructions
Answer Key
What's More What I Have Assessment
1.solvent cleaner
Learned II
2.detergent 1. Cleaning 1. X
3. acid cleaner 2. √
2. Sanitizing
4. abrasive cleaner 3. √
5. iodine 3. hot air 4. √
6. chlorine 4. Skin 5. √
7. quaternary
ammonium
compounds
8. iodine
9. quaternary
ammonium
compounds
10. chlorine
References
K – 12 Curriculum Guide Department of Education Kto12 Cookery
Module(Exploratory Course) Grade 7, Pages 18-25
 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph