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Technology and
Livelihood Education
Quarter 1 – Module 3:
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 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 storing kitchen tools and equipment by
answering these questions.

Directions: Read each question carefully and write the letter of the answer that best
fits the question on the blank provided.

______1. John baked a cake for mother’s day. After baking, he had to clean, sanitize
and store baking tools and equipment. In doing so, what is the first step to do?
a. Dry baking tools and utensils on a drying rack.
b. Leave all baking pans and utensils on the sink.
c. Soak all used baking pans and tools in warm water with dishwashing
solution.
d. Store all baking tools, equipment and accessories on its designated places.

______2. In organizing kitchen cabinets, which procedure does NOT belong?

a. Eliminate tools that are not in use.
b. Wash all used cooking tools and equipment.
c. Categorize your items and group them according to its type.
d. Arrange everything in a structure that makes you happy.

_____3. What is the disinfectant solution to sanitize storage receptacles and shelves?
a. 3 tablespoon of bleach in 1 gallon of water
b. 2 tablespoon of bleach in 1 gallon of water
c. 1 tablespoon of bleach in 1 gallon of water
d. 4 tablespoon of bleach in 1 gallon of water

______4. What implement is used to dry tools and equipment?

a. wet cloth
b. dirty washcloth
c. clean damp washcloth
d. contaminated washcloth

_____5. What does brushing the shelves with soapy water do?
a. eliminates bacteria and dirt.
b. prevents kitchen accident.
c. organizes tools and equipment.
d. produces and develop micro organism.

______6. How do you store cups, bowl and glasses in the cabinet?
a. Glasses, cups and bowls are stored in upright position.
b. Glasses, cups and bowls are arranged disorderly.
c. All glasses, cups and bowls must be facing down and straight.
d. All glasses, cups and bowls are placed together with chinawares.

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_____7. Which statement is NOT true in storing washed utensils?
a. Utensils must be stored in a clean dry place.
b. Store kitchen utensils on uncovered drawer to allow contamination.
c. Racks, trays and shelves shall be made of materials that are in good quality.
d. Store kitchen tools, equipment and other accessories on its designated
places.

_____8. Why do you need to return kitchen accessories and equipment in designated
storage space?
a. To allow recontamination of bacteria.
b. To keep utensils and equipment easy to reach and easily accessible.
c. To expose kitchen tools and equipment from dust and mites.
d. Kitchen tools and equipments were kept on kitchen cabinets for display
purpose only.

_____9. Gather and secure electrical cords to prevent entanglement or snagging.

What does snagging mean?
a. tear
b intact
c. clean
d. contaminated

______10. Where do you store kitchen utensils and equipment?

a. Wet shelves
b. Dusty drawers
c. Clean cabinets
d. Open shelves

______11. Racks, trays and shelves shall be made of materials that are_________.
a. toxic
b. corrosive
c. good quality
d. abrasive and scratchy

______12. Imagine that your cabinet has a glass door and that everyone can see
what’s from inside. What statement best describes the phrase?
a. Kitchen cabinets should have glass doors.
b. Visualizing that your tools and equipment were arranged properly.
c. Organizing kitchen tools and equipment is not necessary on closed cabinets.
d. Kitchen cabinet doors should be kept open so that everyone can see what‘s
inside.

______13. Cleaning cooking tools and equipment includes_________.

a. Eliminating tools that are not in use.
b. Storing utensils on the bottom shelves of open cabinets.
c. Soaking all used mixing bowls, spatulas, measuring spoons and cups in a
tub of warm water.
d. Keeping tools and utensils in an easy to reach for the most often used.

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_______14. What are the ways of storing and stacking kitchen tools and equipment?
a. Brush the shelves with some soapy water.
b. Wash tools and equipment with the use of liquid washing detergent.
c. Tools and utensils must be covered when stored in open cabinets.
d. Drop soiled items in the tub with warm water as soon as you are through
using it.

_____15. Why should we gather and secure electrical cords in the kitchen?
a. To store equipment properly for future
b. For better grip when equipment is in use.
c. To easily keep equipment when storing.
d. To prevent electrical cords from tearing apart or entanglement.

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 Lesson
Use and Maintain Kitchen
1 Tools and Equipment

In this module, you will learn about storing and stacking kitchen tools and
equipment. Let us explore further and recognize the proper way to organize your
kitchen tools.

At the end of this module, you should be able to:

1. Discuss how to store cleaned cooking tools and equipment.

2. Explain the importance of proper storage and handling tools and equipment.

3. Demonstrate storing cleaned tools and equipment safely and properly..

(TVE_HEC7/8UT-Ib-2)

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 What’s In

You have learned that cleaning and sanitizing are very important to ensure
the safety of food preparation. What are the sanitizing methods used in cleaning the
equipment? Cite as many examples as you can remember.

Notes to the Teacher

These questions will help you check your student’s knowledge with
the use and on how to maintain kitchen tools and equipment. The
student’s prior knowledge would help them understand and finish
this module.

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 What’s New

ACTIVITY 1
You did it nicely! You are now ready to proceed to the next activity.

Directions: Accomplish the table below. In column A, are names of kitchen tools and
equipment. Draw a smiling face  in column B if you are familiar with the tools and
a sad face ☹ if you are not. In column C, put a check √ if you have experienced
cleaning, sanitizing and storing the given kitchen tools and equipment. And Х if no
you haven’t.

Column A Column C (√ | X )
Column B (/ ☹)
Kitchen tools and I can clean, sanitize and
I know
equipment store
1. Rotary eggbeater

2. Soup ladle

3. Grater

4. Colander

5. Funnel

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 What is It

Of course, you will not just leave the cleaned and sanitized kitchen tools and
equipment in a place that is exposed to dust and/or microbes, right? The next topic
will give you a complete idea on the proper storage of kitchen tools and equipment.

How to Clean and Store Cooking Tools and Equipment

1. Soak all used mixing bowls, spatulas, measuring spoons and cups and mixer
accessories in a tub of warm water. Put a droplet of liquid washing detergent in
the water and mix thoroughly. Drop soiled items in the tub as soon as you are
through using it. It is easier to wash them when soaked in solution.

2. Wipe tools and equipment with clean damp washcloth. While you’re at it, wipe
off any scatter from the countertops and nearby area. Always finish it with a
dishcloth.

3. Return kitchen accessories and electronic equipment to their designated

storage spaces after use.
4. Wash all used cooking tool items and accessories by handwashing or either
loading in a dishwasher.

6. Allow to air-dry all kitchen tools and equipment or wipe with a clean cloth.
Make sure all tools and accessories are dry before storing.

7. Store all tools and equipment in their designated places. Place frequently used
items conveniently in an accessible location. Gather and secure electrical cords
to prevent entanglement or snagging.

8. Proper storage and handling of cleaned and sanitized equipment and utensils
is very important to prevent recontamination prior to use.
9. Cleaned and sanitized equipment and utensils must be stored on clean
surfaces.

10. Store kitchen equipment on drawers or cabinet where they cannot collect dust
and mites.

Organizing Kitchen Cabinets

Here are some easy steps to help you organize your kitchen cabinet.

1. Imagine that your cabinet has a glass door and that everyone can see
what’s from inside.

2. Brush the shelves with some soapy water.

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 3. Disinfect storage receptacles and shelves with commercial disinfectant
or a solution of 1 tablespoon of bleach to 1 gallon of water.

4. Wipe dry cabinets before storing cleaned and sanitized kitchen tools.

5. Eliminate tools that are not in use.

6. Keep utensils in an easy reach for the most often used.

7. Arrange everything in a structure that makes you happy.

8. Maybe you can take a cabinet full of glasses and line them up by color.
Make sure all of the fronts are facing down and straight.

9. Categorize your items. Group them according to its type.

10. Keep the chef happy by making sure that all the cooking equipment and
utensils are in their proper place.

11.Make someone else evaluate your work. There is always room for more
improvement.

Storage of Washed Utensils

1. They should be stored in a clean dry place protected against pests and
other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers
shall be covered or inverted whenever practicable. Utensils shall be stored on
the bottom shelves of open cabinets.
4. Racks, trays and shelves shall be made of materials that are in good
quality, corrosive resistant, non-toxic, smooth, durable and resistant to
chipping.
5. Drawers shall be made of the same materials and kept clean.

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Below are pictures showing proper storage and stacking of tools, utensils and
equipment.

 Proper stacking of glassware.

Captured by:

Floriza Y. Tomines

 Proper stacking of chinaware

Captured by:

Floriza Y. Tomines

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  Proper stacking of silverware.

Captured by:

Floriza Y. Tomines

 Stacking and storing of spices, herbs and other condiments

Captured by:

Floriza Y. Tomines

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 Storage of equipment , tools utensils and other implements

Captured by:

Floriza Y. Tomines

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 What’s More

ACTIVITY 2
What’s up? Let’s have fun while learning.
Directions: Find out and encircle all the words that are hidden in the grid. The
words maybe hidden in any direction.

S H G K W T R X C G B K U M
Kitchen D K I T C H E N T Y S U T E
Storage T R B N U I Q R V B T N E Q
Tray L K H G C L E A N F O S N U
Shelves S A N I T I Z E Q D R G S I
Cabinet X D Z V G B F J L K A Y I P
Clean T Y T R A Y R T W Q G H L M
Sanitize C D A R G J S S C H E K S E
Utensils Y A C V T B U H I S P P R N
Equipment D D B Y P T B E R Y T L Y T
Stack V S G I O R N L C D W A S W
C G Q G N T M V G J T M C T
I H W J U E Y E A S D C G K
U V A G Y Q T S K Y H V U Y

ACTIVITY 3

Observe how your mother clean, sanitize and store kitchen tools and
equipment at home. Take note of your comments and other remarks using the table
below.

Observation Remarks

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 What I Have Learned

ACTIVITY 4

Show that you have learned something by doing the following activities.

Utensils should be stored in a________ dry place protected against _______and other
sources of ___________. Cups, bowls, and glasses shall be__________ for storage.When
not stored in closed or lockers, utensils and containers shall be ________or inverted
whenever practicable.

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 What I Can Do

ACTIVITY 5

Do you help at home? You are tasked to help your mother in the kitchen.
Clean, sanitize and store all utensils and equipment she used after she had prepared
the food. Demonstrate the task and ask a family member to rate you using the
evaluation form below.

ACCURACY SCORE RATING

RATE
Demonstrated and perform 5 proper ways of storing and 100
stacking tools and equipment
Demonstrated and perform 4 proper ways of storing and 95
stacking tools and equipment
Demonstrated and perform 3 proper ways of storing and 90
stacking tools and equipment
Demonstrated and perform 2 proper ways of storing and 85
stacking tools and equipment
Demonstrated and perform 1 proper ways of storing and 80
stacking tools and equipment

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 Assessment

Let us evaluate your mastery in achieving learning.

Directions: Read each question carefully and write the letter of the answer that best
fits the question on the blank provided.
______1.What are the ways of storing and stacking kitchen tools and equipment?
a. Tools and utensils must be covered when stored in open cabinets.
b. Wash tools and equipment with the use of liquid washing detergent.
c. Drop soiled items in the tub with warm water as soon as you are through
using it.
d. Drop soiled items in the tub with warm water as soon as you are through
using it.

______2.Why should we gather and secure electrical cords in the kitchen?

a. To store equipment properly for future use.
b. For better grip when equipment is in use.
c. To easily keep equipment when storing.
d. to prevent electrical cords from tearing apart or entanglement.

______3.Imagine that your cabinet has a glass door and that everyone can see
what’s from inside. What statement best describes the phrase?
a. Kitchen cabinets should have glass doors.
b. Visualizing that your tools and equipment were arranged properly.
c. Organizing kitchen tools and equipment is not necessary on closed
cabinets.
d.Kitchen cabinet doors should be kept open so that everyone can see
what’s inside.

______4.Cleaning cooking tools and equipment includes_________.

a. Eliminating tools that are not in use.
b. Storing utensils on the bottom shelves of open cabinets.
c. Soaking all used mixing bowls, spatulas, measuring spoons and cups in a
tub of warm water.
d.Keeping tools and utensils in an easy to reach for the most often used.

______5.Where do you store kitchen utensils and equipment?

a. Wet shelves
b. Dusty drawers
c. Clean cabinets
d. Open shelves

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______6.Racks, trays and shelves shall be made of materials that are_________.
a. toxic
b. corrosive
c. good quality
d. abrasive and scratchy

______7.Why do you need to return kitchen accessories and equipment in

designated storage space?
a. To allow recontamination of bacteria.
b. To keep utensils and equipment easy to reach and easily accessible.
c. To expose kitchen tools and equipment from dust and mites.
d. Kitchen tools and equipments were kept on kitchen cabinets for display
purpose only.

_____8.Gather and secure electrical cords to prevent entanglement or snagging.

What does snagging mean?
a. tear
b intact
c. clean
d. contaminated

____9. How do you store cups, bowl and glasses in the cabinet?
a. Glasses, cups and bowls are stored in upright position.
b. Glasses, cups and bowls are arranged disorderly.
c. All glasses, cups and bowls must be facing down and straight.
d. All glasses, cups and bowls are placed together with chinawares.

____10. Which statement is NOT true in storing washed utensils?

a. Utensils must be stored in a clean dry place.
b. Store kitchen utensils on uncovered drawer to allow contamination.
c. Racks, trays and shelves shall be made of materials that are in good
quality.
d. Store kitchen tools, equipment and other accessories on its designated
places.

_____11. What implement is used to dry tools and equipment?

a. wet cloth
b. dirty washcloth
c. clean damp washcloth
d. contaminated washcloth

_____12. What does brushing the shelves with soapy water do?
a. eliminates bacteria and dirt.
b. prevents kitchen accident.
c. organizes tools and equipment.
d. produces and develop micro organisms.

______13. In organizing kitchen cabinets, which procedure does NOT belong?

a. Eliminate tools that are not in use.
b. Wash all used cooking tools and equipment.
c. Categorize your items and group them according to type.
d. Arrange everthing in a structure that makes you happy.

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______14. What is the disinfectant solution to sanitize storage receptacles and
shelves?
a. 3 tablespoon of bleach in 1 gallon of water
b. 2 tablespoon of bleach in 1 gallon of water
c. 1 tablespoon of bleach in 1 gallon of water
d. 4 tablespoon of bleach in 1 gallon of water

______15. Pedro baked a cake for mother’s day. After baking, he had to clean,
sanitize and store baking tools and equipment. In doing so, what is the first
step to do?
a. Dry baking tools and utensils on a drying rack.
b. Leave all baking pans and utensils on the sink.
c. Soak all used baking pans and tools in warm water with dishwashing
solution.
d. Store all baking tools, equipment and accessories on its designated place.

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 Additional Activities

Look for simple recipe with different ingredients and measurements. Familiarize the
measuring techniques and its calculations according to its recipe requirement.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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 20
Pretest
Activity 1
1. c
* Answers may vary
2. b
depending on student’s
3. c
ability on familiarizing tools
4. c
and equipment and their
5. a
experieces on cleaning,
6. c
sanitizing andstoring
7. b
kitchen accessories
8.b
9. a
10. c
11. c Activity 2
12. b
13. c
14. c
15. d
Activity 3 Assessment
Activity 4
* Answers may vary 1. a
1. clean
depending on learner’s 2. c
2. pests
observation. 3. contamination 3. b
4.inverted 4. c
5. covered 5. c
6. c
7. b
8. a
9. c
10. b
11. c
12. a
13. c
14.b
15. c
Answer Key