9/10

Technology and Livelihood

Education (TLE)
Cookery
Quarter 1 – Module 1
Clean and Maintain Kitchen
Equipment
Technology and Livelihood Education TLE – Grade 9/10
Alternative Delivery Mode
Quarter 1 – Module 1: Clean and Maintain Kitchen Tools, Equipment, and Premises
First Edition, 2020

Republic Act 8293, section 176 states that: 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 (i.e., 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.

Published by the Department of Education - Schools Division Office of Makati City

Schools Division Superintendent: Carleen S. Sedilla CESE OIC-Schools Division Superintendent
Assistant Schools Division Superintendent: Dr. Brian E. Ilan EdD

Development Team of the Module

Writer: Charina D. Vicedor

Editor: Cynthia B. Dagus
Reviewer: Dr. Celedonia T. Teneza
Layout Artist: Carlo J. Navarro
Management Team : Angelita S. Jalimao
Chief Education Supervisor, Curriculum Implementation Division

Neil Vincent C. Sandoval

Education Program Supervisor, LRMDS

Dr. Celedonia T. Teneza

Education Program Supervisor EPP/TLE/TVL

Printed in the Philippines by the Schools Division Office of Makati City

Through the support of the City Government of Makati (Local School Board)

Department of Education – Schools Division Office of Makati City

Office Address: Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212
Telefax: (632) 8882-5861 / 8882-5862
E-mail Address: makati.city@deped.gov.ph

ii
 This is the First Module in Cookery 9 which was designed to provide fun and
meaningful opportunities 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.

What I need to know?

This module is specifically crafted to focus on the different activities that will
assess your level in terms of skills and knowledge with the expectation to demonstrate
through the learning materials.

The learning outcome in this module is divided into four learning areas:

• LO2.1 – Recognize kitchen tools and equipment to be cleaned and sanitized.

• LO2.2 – Identify the chemical to be utilized in cleaning and sanitizing kitchen tools
and equipment
• LO2.3 – Clean and sanitize kitchen tools in accordance with prescribed standard
• LO2.4 - Store cleaned kitchen tools and equipment safely in designated space
Content Standard
The learners demonstrate an understanding of the knowledge, skills and attitudes
required in maintaining and storing kitchen tools, equipment, and work premises.

Performance Standard
1. Maintain clean kitchen tools, equipment, and kitchen premises.

What I know?

Pre - Test
Directions: Read the following statements carefully then choose the best answer from the
given choices. Write only the letter of your answer in your quiz notebook.
1.What cleaning agent is used on surfaces where grease has burned on or areas that
need frequent degreasing?
A. Abrasives C. Detergents
B. Acid cleaners D. Solvent cleaners
2. Which of the following factors doesn’t influence the cleaning process?
A. Air C. Temperature
B. Chemical concentration D. Time
3. Which of the following factors doesn’t affect the effectiveness of chemicals?
A. Acidity C. Contact time
B. Concentration D. Temperature
4.Aling Carmi finds it hard to remove scaling and other inorganic deposits. If you will
help her which of the following will you recommend that will surely solve her problem?
A. Abrasives C. Acid cleaners
B. Detergents D. Solvent Cleaners
5. What is a substance used to destroy germs and diseases?
A. Disinfection C. Sanitizers
B. Exterminate D. Stack
6.Which of the following is the proper order in washing the dishes?
A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

1
7. What cleaning agent is used for cleaning laundry, surfaces and equipment?
A. Abrasive C. Detergent
B. Acid cleaner D. Solvent cleaners
8. What is the appropriate contact time for the effectiveness of chlorine?
A. 7 seconds C. 30 seconds
B. 15 seconds D. 35 seconds
9. What is a chemical sanitizers that is effective on a wide variety of bacteria, highly
effective and inexpensive?
A. Ammonia C. Chlorine
B. Carbolic acid D. Iodine
10.What is the most common method of sanitization used in restaurants?
A. Heat C. Hot water
B. Hot air D. Steam

Lesson CLEAN AND MAINTAIN KITCHEN TOOLS,

1 EQUIPMENT AND KITCHEN PREMISES

What’s in

A B

Look at the two pictures. Differentiate the work from picture A to picture B. In a
brief paragraph, write your observation in the given box/answer notebook.

What’s New

Aling Ana finds hard to match the different cleaning agent. Find the cleaning
compound that best describe in the following sentences.

1. It is used periodically in removing mineral deposits

Detergent
and other soils that detergents cannot eliminate.

2. It is used on surfaces where grease has burned on. Solvent

Cleaner
3. It is used to remove heavy accumulations of soil
that are difficult to remove with detergents, solvents Acid Cleaner
and acids.

2
 4. It is used to wash table wares, surfaces, and Abrasive
equipment. Cleaner

What is it

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT & KITCHEN

PREMISES (KP)
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to another.
Chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.
Cleaning is to get rid of soil from a surface, such as a dish, glass, or cutting board. It is
done using cleaning agent to remove food, soil, or other substances. It is important to
choose the appropriate cleaning agent because not all cleaning agents can be used on
food-contact surfaces.
Cleaning Compound
1.Detergents is a type of cleaning agent used for cleaning laundry surfaces and
equipment. Example: soap bar, soap powders, dishwashing liquid, dishwashing paste.
2.Solvent Cleaners known as degreasers used on surfaces where there is grease, fats, oils,
wax or soil from various metal, glass, or plastic items. Grills is one example of areas that needs
frequent degreasing.
3.Acid Cleaners. Acid cleaning agents are used to remove scaling and other inorganic
deposits. It is very useful in washing corroded parts. (Ex.: muriatic acid for cleaning
pools, sulfuric acid to drain cleaners to eliminate clogs in pipes, etc.) Proper protective
gear is important because it can cause damage to skin.
4.Abrasives – Abrasives are substances or chemicals that depend on rubbing or
scrubbing action to clean dirt from hard surfaces. In commercial kitchens, abrasives are
usually used to clean floors, pots and pans.
5 Easy Steps in Washing Dishes
1. Scrape – remove the remaining food on the plates. Make sure to put it in a container
and place it on a garbage can.
2. Pre-rinse- wash the dishes accordingly from glassware, silverware, chinaware, and
utensils. Stack them from right to left or which is dominant.
3. Wash it with soap – use considerable amount of detergent. Be mindful of what kind of
detergent to use, liquid, powder and even paste is available to the market. Choose the
best one.
4. Rinse – using clean water, rinse the suds and other residue.
5. Dry – lay dishes on the rack. Keep in mind that air drying is better than towel dry.

Tips and warnings to observe in washing the dishes

• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting
grease.

3
 • Never dump sharp knives into soapy dishwater where they cannot be seen. • Laundry
detergents or automatic dishwater detergents should not be used for hand washing
dishes.
• Keep dishwashing liquid out of the reach of children.

Factors that influence the cleaning process

1. Soil
2. Time
3. Temperature
4. Chemical
5. Mechanical force

Sanitizing is the reduction of bacteria to safe levels (set by public health standards)
to decrease the risk of infection; may not kill all viruses. It can be done using heat,
radiation, or chemicals. Heat and chemicals are popular 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.

Methods of Sanitizing
1.Thermal Sanitizing. It involves the use of hot water or steam for a specified
temperature and contact time. There three methods of using heat to sanitize surfaces
are:steam, hot water, and hot air. Hot water is the most common method used in
restaurants
2.Chemicals. involves the use of an approved chemical sanitizer at a specified
concentration and contact time. Examples: chlorine, iodine, and quaternary ammonium.
The effectiveness of chemical sanitizers depends upon the:
a. Concentration. Proper concentration is important because too little
sanitizer will result in an inadequate reduction of harmful microorganisms. Too
much can be toxic.
b. Temperature. Chemical sanitizers work best in water that is between 55F (13
C) and 120 F (49 C).
c. Contact time. Recommended length of time is vital to kill harmful
microorganisms either heat or chemicals.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concent Contac Advantage Disadvantage

ration t Time
Chlorine 50ppm 7 Effective on a wide Corrosive, irritating,
in water seconds variety of bacteria; effectiveness decreases
between highly effective; not with increasing pH of
75% and affected by hard solution; deteriorates to
100% water; generally light; dissipates rapidly;
inexpensive loses activity in the
presence of organic
matter
Iodine 12.5- 30 Forms brown Effectiveness
25ppm
in

4
 water seconds color that indicates decreases greatly with
that is at strength; not an increase in pH most
least affected by hard active at pH 3.0; very
75 F water; less irritating low acting at pH 7.0);
to the skin than is should not be used in
chlorine; and water that is at 120 F
activity not lost or hotter; and might
rapidly in the discolor equipment and
presence of the surfaces
organic matter.
Quaternary U to 30 Non-toxic, odorless, Slow destruction of
Ammonium 200ppm seconds colorless, some
Compounds in water noncorrosive, microorganisms; not
that is at nonirritating; stable compatible with some
least to heat and detergents and hard
75 F relatively stable in water.
the presence of
organic matter;
active over a wide
pH range

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized
equipment and utensils are substantial to prevent
recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• place the tools in a clean storage area; and
• handled properly all the tools to prevent
contamination.

Steps in Organizing Kitchen Cabinets

1. Empty the cabinet including kitchen utensils, tools and equipment.
2. Arrange which one is essential and pile them from pots, pans, tools and equipment.
3. Declutter and giveaway non essentials.
4. Clean the essential things that is left for you.
5. Organize from the usual tools and equipment that is used. Make sure to put it in a
place that is easily to reach.

What’s more

Activity 1.1 Tell me a Story

Situation: Your mother assigned you to clean all the tools and kitchen utensils
used in the preparation of food in your family for dinner. In two to three
paragraphs, write in your test notebook what you will do to accomplish the task
successfully.

5
 Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1

Exceptionally Generally Lacks clarity, Unclear,

Clear clear, easy to clear, able difficult to impossible to
follow to follow follow follow
The The The explanation
The
Concise explanation explanation posed and
explanation
posed and posed and methods used are
posed and
methods methods used inadequate.
methods used
used are are somewhat
are advanced.
appropriate. simple.
Substantial Partial or not Misunderstanding
Thorough and
Comprehensive explanation comprehensiv or serious
comprehensive
e Explanation misconception on
explanation
the explanation
Generally Somewhat Irrelevant
Highly relevant
Relevant relevant relevant

What I have learned?

Fill in the blanks with the correct word.

1. ________ is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board.
2. ________ is done using heat, radiation, or chemicals
3. ________ involves the use of hot water or steam.
4. ________ it refers to a small electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance.
5. ________ is the surface of equipment or utensil that food normally comes into contact

What can I do?

Make a 5 Minutes Video Presentation showing the:

1. Importance of cleaning, sanitizing and storing equipment properly?
2. Procedure involved in manual dishwashing?
3. Good housekeeping practices that must be observed to maintain cleanliness and
sanitation.
4. Use the rubric bellow as your guide in making the video.

6
 Very Satisfactory
Excellent (4 pts.) Satisfactory Needs Improvement
(3 pts.) (2 pts.) (1 pt.)
1. Use of Uses of cleaning Uses of cleaning Uses of cleaning Uses of cleaning agent,
cleaning agent, agent, tools and agent tools and agent, tools and tools and equipment
tools and equipment correctly equipment correctly equipment correctly incorrectly and less
equipment and confidently at all and confidently and but less confidently most of the
times most of the times confidently time
sometimes
2.Application of Manifests very clear Manifests clear Manifests Manifests less
procedures understanding of the understanding of understanding of understanding of the step-
step- by-step the step- by-step the step-by-step by-step procedure seeking
procedure procedure procedure clarification most of the
but sometimes seeks time
clarification
3. Safety work Observes safety Observes safety Observes safety Most of the time not
habits precautions at all times precautions most precautions observing safety
of the time sometimes precautions
4.Completeness Task is completed Task is completed Task is nearly Task is started but not
of Task following the following the completed following completed following the
procedures in the procedures in the the procedures in the procedures in the project
activity improvement project plan project plan plan
/innovation
5. Time Work completed ahead Work completed Work completed Work completed more than 6
management of time within allotted time 6 minutes minutes

Assessment
Post Test
Multiple Choice. Choose the letter of the best answer. Write the chosen
letter on a separate sheet of paper.

1. Which of the following factors doesn’t influence the cleaning process?

A. Air
B. Chemical concentration
C. Temperature
D. Time
2. Aling Carmi finds it hard to remove scaling and other inorganic deposits. If you will
help her, which of the following will you recommend that will surely solve her problem?
A. Abrasives C. Acid Cleaners
B. Detergents D. Solvent Cleaners
3.Which of the following is the proper order in washing the dishes?
A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils
4. What is a cleaning agent used on surfaces where grease has burned on or areas that
need frequent degreasing?
A. Abrasives C. Detergents
B. Acid cleaners D. Solvent cleaners
5.Which of the cleaning agent is used for cleaning laundry, surfaces and equipment?
A. Abrasive C. Detergent
B. Acid cleaner D. Solvent cleaners
6. What is a substance used to destroy germs and diseases?
A. Disinfection C. Sanitizers
B. Exterminate D. Stack
7. What is a chemical sanitizers effective on a wide variety of bacteria, highly effective
and inexpensive?
A. Ammonia C. Chlorine
B. Carbolic acid D. Iodine
8. What is the most common method of sanitization used in restaurants?
A. Heat C. Hot water
B. Hot air D. Steam
9. Which of the following factors doesn’t affect the effectiveness of chemical?
A. Acidity C. Contact time

7
B. Concentration D. Temperature
10. What is the appropriate contact time for the effectiveness of chlorine?
A. 7 seconds
B. 15 seconds
C. 30 seconds
D. 35 seconds

Additional Activities

Watch a video presentation on how to sanitize kitchen tools and equipment

and make a narrative report about what you have learned in the presentation. Be
guided by the following questions:

1. What is the video presentation all about?

2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an application of appropriate safety measures in the presentation?

References

• Learning Module Cookery 9.

• from https://www.google.com.ph/search?q=chemicals
• [Digital image]. (n.d.). Retrieved from
https://www.google.com.ph/search?q=detergent
• https://www.corrosionpedia.com/definition/31/acid-
cleaning#:~:text=Acid%20cleaning%20refers%20to%20the,scaling%2
0and%20other%20inorganic%20deposits.
• https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-when-
use-them
• https://octoclean.com/blog/difference-between-cleaning-sanitizing-
disinfecting/
• https://www.upi.com/Health_News/2015/09/29/Washing-dishes-
can-help-ease-overworked-minds/5341443539086/ Photo by
Stephen Feller from UPI
• https://www.yourdictionary.com/sanitizing Photo taken from GettyImages
• Retrieved: https://www.cleaninginstitute.org/cleaning-tips/dishes/dishwashing-
made-easy
• Retrieved: https://www.chatelaine.com/recipes/chatelainekitchen/kitchen-fix-
organize-and-assess-kitchen-gear/

For inquiries or feedback, please write or call:

Department of Education – Schools Division Office of Makati City

Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212

Telefax: (632) 8882-5861/8882-5862

Email Address: makati.city@deped.gov.ph