SPECIALIZED SUBJECT

COOKERY 1

TVL H.E. GR.11 COOKERY 1

QUARTER 1 WEEK 1
 Technological-Vocational-Livelihood Education for senior high school is one of the track
in the implementation of the K to 12 Basic Education Program. TVL has four strands namely:
Information and Communications Technology (ICT), Home Economics (H.E), Industrial Arts (IA)
and Agri-Fishery Arts. In addition, HE strand offers core subjects, applied subjects and
specialized subjects. Cookery is one of the specialized subjects for TVL –H.E. students. It has a
nominal duration of 320 hours which can be taken for one year or 2 years depending of the
scheduled given.

This learning resources or materials are intended for grade 11 students taking Cookery 1
( 80 hours) good for 1st semester for this school year 2020-2021 that face to face classes is not
possible because of pandemic. The module has parts namely: Introduction, Expectations,
Pretest, Looking Back, Brief Introduction-Content, Activities, Remember, and Check your
Understanding.

The purpose of this module is to provide information about the subject and help or guide
you to develop skills and attitudes where you can use for daily life or for the future. It is also a
preparation for Cookery NC II to be given by TESDA. If you gained knowledge, right skills and
attitudes in this field you can face the world of work confidently and that will be your weapon to
reach your goals in life and to become successful in life.

So read the module with understanding, answer the tests and do the activities
accordingly. There are criteria for each activities and performance tasks as your guide to do it
successfully. If you have queries and questions you can ask your teacher.

Course Description:

This course is designed for a high school student to develop knowledge, skills, and
attitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning
and maintaining kitchen premises, (2) preparing appetizers, (3) preparing salads and dressings,
(4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.

LEARNING OUTCOME 1:

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES

PERFORMANCE STANDARD
The learners independently maintain clean kitchen tools, equipment, and premises.

CONTENT STANDARD
The learners demonstrate an understanding the knowledge, skills, and attitudes required
in maintaining kitchen tools, equipment, and work premises.

LEARNING COMPETENCIES

LO 1. Clean, sanitize, and store kitchen tools and equipment

 Recognize kitchen tools and equipment to be cleaned and sanitized
 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment
 Prepare cleaning agents in accordance with manufacturer’s instructions
 Clean and sanitize kitchen tools in accordance with prescribed standards
 Store cleaned kitchen tools and equipment safely in the designated space

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 CONTENT
 Kitchen tools and equipment to be cleaned, sanitized, and stored
 Types of chemicals used in cleaning and sanitizing kitchen tools and equipment
 Methods of cleaning and sanitizing kitchen tools and equipment
 Proper dishwashing techniques
 Techniques in storing cleaned kitchen tools and equipment
 Store cleaned kitchen tools and equipment safely in the designated space

I. Multiple Choice: Read the following sentences carefully. Choose the letter that best
describes the statement.

1. Which of the following is used in measuring liquid ingredients?

a. Measuring cup c. Dietetic scale
b. Measuring glass d. Weighing scale
2. Which of the following is used in measuring small amount of ingredients either liquid or
powdered ingredients?
a. Measuring cup c. Dietetic scale
b. Measuring spoon d. Weighing scale
3. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Silverware, utensils, glassware, chinaware
c. Chinaware, glassware, utensils, silverware
d. Glassware, silverware, chinaware, utensils
4. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous materials
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
5. It is used for shredding cheese.
a. colander c. salamander
b. grater d. skimmer
6. Which of the following should be practiced when using chopping board to avoid the spread of
bacteria?
a. Clean the chopping board if needed.
b. Keep separate chopping board for your meat and vegetables.
c. Scrape chopping board before using.
d. Use the same chopping board for different kinds of food.
7. Esther would like to transfer and fill excess oil in a bottle. What kitchen tool does Esther must
use?
a. Cutting boards c. funnel
b. Potato masher d. measuring cup
8. What is this tool that is made of rubber or silicone that can be used to blend or drag the food
from the bowl?
a. serving spoons c. spatula
b. Scraper d. garlic press
9. Which of the following is NOT true in washing the dishes?
a. Wash glassware first before greasy pots and pans
b. Dishes may be hand dried using a clean cloth
c. Use laundry soap or body soap for hand washing dishes
d. Use rubber gloves to protect hands and manicure
10. Which of the following is the correct order in cleaning kitchen premises?
a. Rinse all equipment surfaces with sanitizing agent
b. Rinse all surfaces with cold water to hot water to remove remaining chemical solution
and food soil residues thoroughly
c. Scrape and pre-rinse
d. Remove residual food soils from equipment surfaces

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Activity: Before you thoroughly proceed to the lessons of this module, let me know first if you
are familiar with the kitchen tools or utensils and kitchen equipment. Make an inventory of your
kitchen tools and equipment, describe and write their simple uses. Follow the table below to
complete the activity.

Name of Kitchen
Tool/ Equipment Description Uses

LO 1. Clean, sanitize, and store kitchen tools and equipment

Learning Goals:

After reading this Information Sheet, YOU MUST be able to:

a. Recognize and enumerate different kitchen tools;

b. Classify each kitchen tools according to its uses; and
c. Make use of your available kitchen tools at home in executing certain cooking task.

Information Sheet 1.1.1

Kitchen Tools

The following are the list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.

Can opener is used to open food containers.

Colanders also called a vegetable strainer, are essential for various

tasks from cleaning vegetables to straining pasta or contents.

Plastic and Hard Rubber are used for cutting and chopping. They are
duller than knives. Plastics are duller than knives. Plastics are greatly
durable and cheap but may not last long.
Cutting boards are wooden or plastic board where meat, fruits and
vegetables are cut.
Funnels – are used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
Garlic Press is a kitchen tool which is specifically designed for the
purpose of pulping garlic.

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 Graters are used to grate, shred, slice and separate vegetables such
as carrots, cabbage and cheese

Kitchen shears They are practical for opening food packages, cutting
tapes or strings or simply remove labels or tags from items. Other
cutting tools such as box cutters are also handy for opening packages.

Potato masher is used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

Rotary egg beater is used for beating small amount of eggs or batter.
The beater should be made of stainless steel.

Scraper is a rubber or silicone tool used to blend or scrape the food

from the bowl.

Serving spoons are bowl on a handle use serving, or eating food

Serving tongs are used to grab and transfer food items, poultry or
meat portions to a serving platter, hot deep fryer, and plate. They give
you a better grip especially when used with a deep fryer, or a large
stock pot or at then barbecue.

Spatula is used to level off ingredients when measuring and to spread

frosting and sandwich fillings.

Spoons are solid, slotted, or perforated which are made of stainless

steel or plastic. The solid ones are used to spoon liquids over foods
and to lift foods, including the liquid out of the pot.
Temperature scales are used to measure heat intensity. Different
thermometers are used for different purposes in food preparation – for
meat, candy or deep-fat frying and other small thermometers are
hanged or stand in ovens or refrigerators to check the accuracy of the
equipment’s thermostat
Whisks are used for blending, mixing, whipping eggs or batter, and for
blending gravies, sauces, and soups. The beaters are made of looped,
steel piano wires which are twisted together to form the handle.

Wooden spoons are made of hard wood which are used for creaming,
stirring, and mixing.

Vegetable peeler is used to scrape vegetables, such as carrots and

potatoes, and to peel fruits. The best ones are made of stainless steel
with sharp double blade that swivels.

Measuring Tools
Measuring spoon is commonly made of plastic or stainless and use to
measure small amount of ingredients either liquid or powdered
ingredients.

Measuring cup for dry ingredients is commonly made of plastic or

stainless and use to measure powdered and granular in texture
ingredients.

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 Measuring cup for liquid ingredients is commonly made up
of heat-proof glass and transparent so that the liquid can be seen.

Household Scales are used to weigh large quantity of ingredients in

kilos, commonly in rice, flour, sugar, legumes or vegetables and meat
up to 25 pounds.

Kinds of knives according to use:

French knife is used to chop, dice,or mince food. Heavy knives have a
saber or flat grind.

Fruit and salad knives are used to prepare vegetables, and fruits

Kitchen knives often referred to as cook's or chef's tools, used for all
types of kitchen tasks such as peeling an onion, slicing carrots, carving
a roast or turkey, etc.

Citrus knife has a two-sided blade

and serrated edge. It is used to
section citrus fruits.

Paring knife is used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground

Note: Realia of other important kitchen tools, utensils and equipment will show to you during the online class.

SELF-CHECKS 1.1.1:

Classify the following kitchen tools, utensils and equipment. Write M for measuring tool,
C for cutting tool, MP for mixing and preparatory tool and CE for cooking equipment. Write your
answer in your portfolio.

1. Whisk 6. Saucepan
2. Carajay 7. Wooden spoon
3. Colander 8. Paring knife
4. Butcher’s knife 9. Steamer
5. Deep Fryer 10. Household scale

TASK 1.1.1: Short Video Presentation

Directions. Make a short video clip showing the proper way of handling and using available
kitchen tools at home. Be sure to define what tool is it and and its uses. The teacher will give
you the rubrics in evaluating your output.

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 You are about to enter your Information Sheet 1.1.2, but before you proceed let me first
check if you still remember the previous lesson. Name the following kitchen tools and equipment.

_______________ ____________ ___________ ______________ ________________

Now that you recognized almost all kitchen tools, utensils and equipment, you may proceed to the next lesson.

Lesson Information 1.1.2

Chemicals used in cleaning and sanitizing kitchen tools and equipment

Learning Goals:

After reading this Information Sheet, YOU MUST be able to:

a. Cite and study various kinds of chemicals used in cleaning and sanitizing kitchen tools
and equipment;
b. Compare each chemicals and its function in cleaning and sanitizing kitchen tools and
equipment; and
c. List down and categorize other chemicals used in cleaning and sanitizing kitchen tools
and equipment at home and other food establishments.

Cleaning is the process of removing food and other types of soil from a surface, such as
a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or
other substances. The right leaning agent must be selected because not all cleaning agents can
be used on food-contact surfaces. (A food-contact surface is the surface of equipment or utensil
that food normally comes into contact.) For example, glass cleaners, some metal cleaners, and
most bathroom cleaners cannot be used because they might leave an unsafe residue on the
food contact surface. The label should indicate if the product can be used on a food contact
surface. The right cleaning agent must also be selected to make cleaning easy.

Cleaning Compound

Detergents These are cleaning agents, solvents or any

substance used to wash tableware’s, surfaces, and
equipment. Example: soap, soap powders, cleaners, acids,
volatile solvents and abrasives.
Solvent Cleaners commonly referred to as degreasers,
they are used on surfaces where grease has burned on.
Ovens and grills are examples of areas that need frequent
degreasing.These products
are alkaline based and are formulated to dissolve grease.

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 Acid Cleaners used periodically in removing 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 shelving.
(Example: phosphoric acid, nitric acid, etc.) These products
vary depending on the specific purpose of the product.
Abrasives are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must
be carefully used to avoid damage to the surface
being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment

and utensils are the following:
1. Ammonia 4. Carbonic Acid
2. Dish washing liquid 5. Timsen
3. Chlorine 6. Disinfectants and Soaps

SELF-CHECKS 1.1.2: Arrange the following jumbled letters. Give your ideas on the words that
you will obtain.

S B A V S R I E A
H O E R L I N C
T D G E N R E T E
A O M N M I A
N T I E S M

TASK 1.1.2: Gallery

Directions. Collect pictures of other chemicals used in cleaning and sanitizing kitchen tools and
equipment. Write brief definition and its uses. Have it compiled on your portfolio notebook. Your
teacher will inform you about the rubrics in evaluating your work. Good luck!

Lesson Information 1.1.3

Steps in Washing Dishes

Learning Goals:

After reading this Information Sheet, YOU MUST be able to:

a. Recall the different steps in washing the dishes;

b. Follow the correct procedures in washing the dishes and equipment; and
c. Practice at home the proper way of washing the dishes and cleaning kitchen equipment.

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 1. Wear rubber gloves if you have dry hands or other skin
problem. If you are wearing long sleeves, roll them up or put
them under the gloves. Wear aprons
too.

2. Scrape all the large pieces of food on the dishes

and place it in a compost bin or garbage can.

3. Stack the dishes in the proper order namely: glassware,

silverware, chinaware, and utensils. Stack them to the right
of the sink so tat work progresses from right to left

4. Fill the sink with water and add a considerable amount

of detergent. The hotter the water, the better it’s sanitizing
and grease-cutting properties but use tolerable heat (66°C
/150°F or above) so not to scald yourself. Use rubber
gloves.

5. Wash the lightest soiled items first. Start with glasses,

cups, and flatware. Soap each piece individually and rinse
in hot water.
6. Wash plates, bowls, and serving dishes. Remember to
scrape these items before washing. Soap each piece gently
and individually and rinse in hot water. Remember to keep
an eye when you should change the dish washing water.

7. Wash pots and pans last. Soak them first. Wash the
pans thoroughly and don’t forget to clean the bottoms. If
anything was burnt or 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. Take note that any oil
residue left will lead to burnt food during the next cooking
session.
8. Lay your dishes out on a rack to air-dry
or wipe them clean with a towel. There should be no visible
matter and no "greasy" feel. Run a hand over the dish to
ensure that they are thoroughly cleaned. If there are still
some grease remaining, consider rewashing the item.

9.Rinse out brush, sponge and allow to dry. Sterilize your

equipment often using boiling water with bleach. When a
sponge or brush starts to smell unpleasant, throw it away.
10. Wipe down the sink and your tools, Wipe down the sink,
dish drainer, and dishpan. Any rags, dish cloths or sponges
need to be left out to air dry, or thrown into the washing
machine. Remember to replace sponge and rags frequently.

Methods of Cleaning Equipment:

1. Foam – You use this to increase the contact time of the chemical solutions to improve
cleaning with less mechanical force.
2. Clean In Place (CIP) – It is utilized to clean the interior surfaces of tanks and pipelines
of liquid process equipment. A chemical solution is circulated through a circuit of tanks
and or lines then return to a central reservoir allowing the chemical solution to be reused.
Time, temperature and mechanical force are manipulated to achieve maximum cleaning.
3. Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning. Parts removed for cleaning
are placed in a circulation tank and cleaned using a heated chemical solution and
agitation.

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 4. Mechanical – it normally involves the use of brush either by hand or a machine such
as a floor scrubber. Mechanical cleaning uses friction for food soil removal.

SELF-CHECKS 1.1.3:
Exit Slip: Summarize what you have learned using the slip below. Copy and write your answer
on your portfolio.

3 Things I learned Today..

2 Things I found Interesting..

1 Question I still Have..

TASK 1.1.3: Teach younger kids

Directions. Now that you are well-informed about the proper way of washing and cleaning the
dishes and kitchen equipment, It is the time to share your knowledge. Teach and guide your
younger brother or sister on how to do it. Take a picture and 2-minute video and label the step
by step procedure. Your teacher will provide the rubrics in evaluating your work. Pass it to your
teacher via messenger.Don’t hesitate to ask question/s to your teacher regarding on the given
activities. Best of Luck!

Lesson Information 1.1.4

Fundamental Cleaning Procedures

Learning Goals:

After reading this Information Sheet, YOU MUST be able to:

a. Identify the different factors that influence the cleaning process;

b. Define and discuss the different methods of santizing; and
c. Make an online interview with a chef or kitchen personnel in a certain establishment.

Proper cleaning can reduce the spread of contagious viruses by 80 to 90 percent. ( Gerba, 2016).

The following are the Fundamental Cleaning Procedures:

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm
water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based on
the manipulation of the four basic cleaning factors and the method of cleaning. Typically,
alkaline chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the
cleaning cycle, to thoroughly remove all remaining chemical solution and food soil residues.

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 4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left and
removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time
and chemical concentration are critical for optimum results
.
Factors that influence the cleaning process
• Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning.
• Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed. More time in
contact with the soil reduces the chemical concentration requirements.
• Temperature – soils are affected by temperature in varying degrees. In the
presence of a cleaning solution most soils become more readily soluble as the
temperature increases.
• Chemical concentrations – it varies depending on the chemical itself, type
of food soil, and the equipment to be cleaned. Concentration will normally be
reduced as time and temperature are increased.
• Mechanical force – is as simple as hand scrubbing with a brush or as
complex as turbulent flow and pressure inside a pipeline. This aids in soil
removal and typically reduces time, temperature and concentration
requirements.
• Water – minerals in hard water can reduce the effectiveness of some
detergents or a sanitizers. Water pH ranges generally from pH5-8.5. However,
highly acidic water may require additional buffering agents. Water used for
cleaning and sanitizing must be potable and pathogen free.

Methods of Sanitizing

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation. 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.

1. Thermal Sanitizing. It involves the use of hot water or steam. There are three methods of
using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most
common method used in restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least171 F (77 C). If a high-temperature ware washing
machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least180 F
(82 C). For stationary rack, single temperature machines, it must be at least165 F
(74 C). Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium.
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).
c. Contact time. In order 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.

JOB SHEET 1.1. Interview via Facebook Messenger

A. Interview a chef cook, cook, kitchen personnel or an owner of small canteen in your
neighborhood. Ask him/her on how to the care and maintenance of the tools, utensils and
cooking equipment being used. Write your answer in a long bond paper and file in your portfolio.

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You may use the following questions below as your guide in your interview. Your teacher will
give and discuss the criteria for this activity.
1. What are the tips in washing and in removing stains on the dishes or cooking utensils
and equipment?
2. How do you remove hardened food in pots and pans?
3. What are your tips in using chemicals, cleaning agents and materials used washing
kitchen tools, utensils and equipment to prolong their uses?

CONGRATULATIONS! YOU did your best in doing your activities. Through your acquired
learning, your kitchen may prevent from the spread of microorganism and bacteria that may
cause illnesses and diseases. This is also very important to avoid covid-19 in your kitchen. After
doing the tasks you may proceed to the last lesson.

I.Multiple Choice: Read the following sentences carefully. Choose the letter that best describes
the statement.

1. Which of the following is used in measuring liquid ingredients?

a. Measuring cup c. Dietetic scale
b. Measuring glass d. Weighing scale
2. Which of the following is used in measuring small amount of ingredients either liquid or
powdered ingredients?
a. Measuring cup c. Dietetic scale
b. Measuring spoon d. Weighing scale
3. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Silverware, utensils, glassware, chinaware
c. Chinaware, glassware, utensils, silverware
d. Glassware, silverware, chinaware, utensils
4. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous materials
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
5. It is used for shredding cheese.
a. colander c. salamander
b. grater d. skimmer
6. Which of the following should be practiced when using chopping board to avoid the spread of
bacteria?
a.Clean the chopping board if needed.
b.Keep separate chopping board for your meat and vegetables.
c. Scrape chopping board before using.
d.Use the same chopping board for different kinds of food.
7.Esther would like to transfer and fill excess oil in a bottle. What kitchen tool does Esther must
use?
a.Cutting boards c. funnel
b.Potato masher d. measuring cup
8. What is this tool that is made of rubber or silicone that can be used to blend or drag the food from the
bowl?
a.serving spoons c. spatula
b.Scraper d. garlic press
9. Which of the following is NOT true in washing the dishes?
a. Wash glassware first before greasy pots and pans
b. Dishes may be hand dried using a clean cloth
c. Use laundry soap or body soap for hand washing dishes
d. Use rubber gloves to protect hands and manicure
10. Which of the following is the correct order in cleaning kitchen premises?
a. Rinse all equipment surfaces with sanitizing agent
b. Rinse all surfaces with cold water to hot water to remove remaining chemical
solution and food soil residues thoroughly
c. Scrape and pre-rinse
d. Remove residual food soils from equipment surface

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