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Technology and
Livelihood Education
Quarter 1 – Module 2:
Cookery
(Exploratory Course)
 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.

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 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.

Factors influencing
Categories of effectiveness of chemical
Cleaning agents sanitizers
1.
2. 8.
3. 9.
4. 10.

Steps in Cleaning
Approved Chemical Sanitizer kitchen premises
5. 11.
6. 12.
7. 13.
8. 14.
15.

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 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.

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 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

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 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

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

quaternaryammonium. 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

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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.

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 Abrasive Cleaner Chlorine Iodine Quaternary
Ammonium
Acid Cleaner Iodine Solvent Cleaner Compounds

______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.

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 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
__________.

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

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 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.

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 13
What I Know
1. 1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners
5. Chlorine
6. Iodine
7. quaternary
ammonium
8. Concentration
What's New 9. Temperature -
10. Contact time
Example of possible answers
11. Sweep the kitchen
A B C
Items to Cleaning Instruction of floor
be cleaned agents used use 12. Prepare vinegar
Plates and Dishwashing Pour small solution and with the
glasses liquid amount in mop apply it onto the
sponge and kitchen surfaces
scrub items
13. Make an all-
like plates
purpose cleaner in a
Utensils Dishwashing Pour small
liquid amount in spray bottle
sponge and 14. Spray this
scrub items solution onto kitchen
like plates surfaces and wipe off
Kitchen Abrasive Use hand with a damp cleaning
sink cleaners gloves and
rag.
follow dilution
instructions 15. Fill a few bowls
Pots and Solvent Use hand with about 1/2 cup
pans with cleaners gloves and each of baking soda.
build-up follow dilution Place these around
carbon instructions your kitchen to absorb
and grease
odor and keep the
Kitchen Abrasive Use hand
floor cleaners gloves and
kitchen smelling fresh.
follow dilution
instructions
Answer Key
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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