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Technology and
Livelihood Education
Cookery – Module 3
Maintaining Appropriate
Kitchen Tools, Equipment
and Paraphernalia

Department of Education ● Republic of the Philippine

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 What I Know

Directions: Write TRUE if the statement is correct and write FALSE if the
statement is wrong. Write your answer in your TLE notebook.

1. Using dishwashing detergent in washing dishes is a cleaning process.

2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the
kitchen.
6. Chemicals must be stored away from food, dishes and food contact
surfaces.
7. Sanitation of utensils, equipment and food preparation area must be
observed before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the
preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10. Liquid dishwashing soap is an example of detergent cleaning agent.
11. Using sunlight is one of the methods of using heat in sanitizing.
12. Contact time in sanitizing means the amount of chemicals to water solution.
13. If the kitchen tools and equipment are very dirty, we should increase the
amount of chemical sanitizer to kill harmful bacteria.
14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine
and 4 gallons of water.
15. When washing cups and bowls using dishwashing machine, they should be
placed at the top shelf of the dishwasher machine.

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 Lesson
CLEANING AND SANITIZING
1 TLE_HECK7/8MT-0b-2

What’s In

Directions: With your knowledge of the Types of Kitchen Tools and Equipment
and Their Functions, identify 10 kitchen tools / equipment that you will use if asked
to cook the recipe below. Write your answer in your TLE notebook.

Recipe: Pancake / Hot Cake

Ingredients: Procedure:
• 2 cups all-purpose flour 1. Mix the flour, sugar and baking powder
• 4 tablespoons sugar in large bowl.
• 1 ½ tablespoons baking 2. In another bowl beat eggs with milk and
powder vanilla.
• 2 large eggs 3. Add egg mixture to flour and mix until
• 2 cups milk smooth.
• 1 teaspoon vanilla 4. Wait for 5 minutes and mix again.
5. Pour mixture in hot skillet to make 6
inch pancake. Turn when bubbles on
edge break.

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 What’s New

COVID19 is a very serious matter nowadays. This pandemic urges

everyone to observe proper sanitation to stop the spread of the virus. Proper hand
washing therefore is one of the ways to keep oneself clean and keeps us from
being infected. If we do not wash our hands, we may transfer the virus by touching
the kitchen tools and equipment when we cook. Thus, it is also very necessary to
clean and sanitize our kitchen tools and equipment and other paraphernalia to
keep us safe.

Activity 1: Word Puzzle

Directions: Find 5 words in the puzzle that are found in your kitchen area that are
to be cleaned and sanitized. Write your answer in your TLE notebook.

A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z

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 What is It

Guide Questions:

1. What is for you the difference between cleaning and sanitizing?

2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia,
what are the things you need to use?

CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation program.
Improperly cleaned and sanitized areas allow harmful microorganisms to be
transferred from one food to another food.

Cleaning is the process of removing unwanted smell, dust, dirt, or stains from
surfaces. Cleaning is done with a cleaning agent that removes food, soil, or other
substances on a food-contact surface. A food-contact surface is the surface of
equipment or utensil that food normally comes into contact. When using cleaning
agents, the label must be checked if the product can be used and does not leave
an unsafe residue on the food-contact surface.

Cleaning agents are divided into four categories:

1. Detergents are used to wash tableware,

surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples
include liquid and paste dishwashing detergents.

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 2. Solvent cleaners are used on surfaces where
grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top
are examples of areas that need frequent
degreasing.

3. Acid cleaners are used in removing mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
dirt and stain in ware washing machines and
steam tables.

4. Abrasive cleaners are used to remove heavy

collected soil that is difficult to remove with
detergents. Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat and

water, or chemicals, or a combination of both. The term sanitary refers to the state
of a food contact surface or utensil where it does not contain microorganisms at a
level that would permit the transmission of infectious disease or compromise food
safety. Sanitizers are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.

Sanitizing Methods
1. Heat. 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
threecompartment sink, it must be at least 171°F (77°C). If a high-

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 temperature ware washing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180°F (82°C). For stationary rack,
single temperature machines, it must be at least 165°F (74°C). Cleaned
items must be exposed to these temperatures for at least 30 seconds.

2. Chemicals. Chemicals that are 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 presence of too little sanitizer is not enough to reduce
harmful microorganisms. Too much can be dangerous.
• Temperature - Generally chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°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.

Approved chemical sanitizers:

Chlorine Iodine Quaternary Ammonium

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Chemical Sanitizer Solutions

Chemical Concentration Contact Time

Chlorine 50ppm (parts per million) in water between 75- 7 seconds
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)

Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds

Quaternary Up to 200ppm in water that is at least 75 °F 30 seconds
Ammonium (1 tablespoon mixed with 1 gallon of water)
Compound

What’s More

Activity 2 .1 Identification
Directions A: Identify each statement below whether the process is cleaning or
sanitizing. Write your answer in your TLE notebook.

1. steaming the used spoons, forks and kitchen tools

2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers

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Directions B: Identify what is referred to in each statement. Choose your answer
in the box below. Write your answer in your TLE notebook.

Abrasive cleaners Contact time Sanitizers

Acid cleaners Food-contact surface Hot water

Concentration

1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are
difficult to remove with detergents.
3. These are substances capable of destroying microorganisms including
those bacteria that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will result
in an inadequate reduction of harmful microorganisms.

Lesson
DISHWASHING METHODS
2 TLE_HECK7/8MT-0b-2

What’s New

The picture below shows unwashed dirty dishes. If you were asked to
wash them from lightly to heavily soiled dishes what would be your first and last
dish to wash? Number your answer from 1 to 5. Write your answer in your T.L.E.
notebook.

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 Soup bowl spoon

fork cup

plate

What is It

A. Three Sink Dishwashing Method

1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree
Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree
Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.
The Three Sink Dishwashing Method
Note: For sanitizing procedure, follow the recommended chemical solution of
using chlorine, quaternary ammonium and iodine.
B. Cleaning Dishes and Kitchen Utensils by Hand

WASH RINSE SANITIZE

AIR DRY
SCRAPE

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1. Remove any leftover food from your plates
into the trash or garbage disposal. Tip: Don”t
pour any grease down your drain since it could
solidify and clog your pipes.

2. Fill your sink halfway with hot water and

pour 1 tbsp. (15 ml) of dish soap.

3. Work from lightly to heavily soiled dishes.

Start by cleaning drinking glasses then move
onto cleaning your plates and bowls. Lastly, soak
and clean any pots, pans, or other cookware.

4. Wash your dishes underwater with a

sponge or dishcloth. Keep the dishes
underwater as you scrub them to loosen any
stuck-on food.

5. Rinse off the soap with clean hot water.

After you wash a dish, rinse it underneath the
hottest water you can handle until the suds are
gone.

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6. Let the dishes dry in a rack or on a clean
towel. Set the dishes inside of a drying rack on
your counter. If you don’t have a drying rack, set
the dishes upside-down on a clean towel so they
have a chance to dry.

C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine

1. Remove leftover food on your plates. Try

to remove as much as you can so it doesn’t clog
your dishwasher. After you scrape the food
from the dishes, rinse them in the sink to
remove any smaller pieces that still may be
stucked.

2. Put cups, plastics, and bowls on the top

shelf of your dishwasher. Make sure all of your
dishes are dishwasher-safe, or else they may
melt or get destroyed when you run a cleaning
cycle.

3. Load plates and cookware on the bottom

rack. Keep large flat pans on the sides or the
back of the bottom rack so it doesn’t block the
detergent compartment. Stand your plates on
end so the dirty side faces the water sprayer.

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 4. Put the silverware into the compartment
on the bottom rack or door. Make sure the
handles of your silverware are at the bottom of
the compartment so the dirty parts get cleaned.
Leave space in between each utensil so the
water can get in between the surfaces.

5. Fill the designated compartment with a

detergent made for use in a dishwasher. Avoid
using liquid dish soap since it will leave foamy
residue on your dishes.

6. Turn on the dishwasher. Close the

dishwasher door, select the cycle you want to
run, and press start. Let the dishwasher run until
it’s completed.

Note:
• Set your dishwasher in normal cycle if you are doing a regular wash.

• Set your dishwasher in delicate cycle if your dishes are lightly soiled or if
you have glassware in your dishwasher.

Set your dishwasher in heavy duty cycle if you’re cleaning pots and pans.

What’s More

Activity 1
Directions: Copy and fill in the appropriate procedure or description to complete
the diagram below. Write your answer in your TLE notebook.

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 Dishwashing Procedure: The Three Sink Method

1. Sink 2 2.
______ s ______

S WASH 3._______ SANITIZE A

C I
R R
A Remove food Use clean
P from utensils water not
4. _______ D
E and pots. lower than
43°C R
Y

Activity 2 Matching Type

Directions: Match the procedure in Column A with the pictures in Column B.
Write the letters only. Do the activity in your TLE notebook.

Column A Column B

1. Load plates and cookware on the bottom rack.

a.
2. Fill the designated compartment with a detergent
made for use in a dishwasher.

b.

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 3. Get rid of any leftover food on your dishes.

c.
4. Put the silverware into the compartment on the
bottom rack or door.

d.
5. Run the dishwasher. Close the dishwasher door,
select the cycle you want to run, and press start.

e.
6. Put cups, meltable plastics, and bowls on the top
shelf of your dishwasher.

f.

What I Have Learned

Directions: Fill each blank with the missing word to complete each statement.
Choose your answers from the box below. Write your answer in your TLE
notebook.

abrasive chlorine heavily sanitizers air-

dry cleaning heat steam chemicals
grease hot-air temperature

1. _______ is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and
_______.

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 3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does
not contain microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot
water, and _______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium,
and ________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse,
sanitize and _______.
9. ________ should not be poured down into the drain since it could solidify
and clog the pipes.
10. In washing dishes by hand, we should work from lightly to _______ soiled
dishes.

What I Can Do

Directions: Copy the table below and put a check mark (√) in each step of
washing dishes if you applied it in your home. Do the activity in your TLE notebook.

No. Steps in Washing Dishes by Hand (√)

1 Remove the leftover food from the plate.

2 Used hot water with dish soap

3 Washed from lightly to heavily used dishes.

4 Rinsed off the soap with clean hot water.

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 Assessment

Directions: Choose the letter of your answer. Write your answer in your TLE
notebook.
1. Which of the following DOES NOT apply sanitizing?
A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent D. Applying chlorine
solution in washing pots and pans
2. After sanitizing, dishes should always be _______dry.
A. Air
B. Speed
C. Towel
D. Vacuum
3. Cleaning and ________ are critical to food safety and food service
operations.
A. Painting
B. Shaving
C. Sanitizing
D. Putting away
4. _______ is the step that removes harmful microorganisms on a food contact
surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing

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5. Which of the following are the ways to sanitize surfaces and equipment in
the kitchen?
A. Dusting and wiping
B. Washing and drying
C. Sweeping and scrubbing
D. Using chemicals and heat
6. To prevent _______ of food, cleaning supplies, equipment and chemicals
should be stored separately and away from food, dishes, utensil and food
contact surfaces.
A. contamination
B. rotting
C. burning
D. freezing
7. Which of the following must be cleaned and sanitized before and after food
preparation?
A. Equipment
B. Utensils
C. Food preparation surfaces
D. All of these
8. Which of the following should NOT be used in sanitizing food contact
surfaces and equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be;
A. 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds

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10. Which of the following is used in the cleaning process?
A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
11. The following are the three methods of using heat in sanitizing EXCEPT;
A. Steam
B. Hot air
C. Sunlight
D. Hot water
12. What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above
13. Which of the following means that we have to consider the amount of
chemicals to be added in the water to kill harmful microorganisms?
A. Contact time
B. Concentration
C. Temperature
D. Exposure
14. Fifty (50)ppm chlorine in water solution is a mixture of;
A. 1 tablespoon to 2 gallons of water
B. 1 tablespoon to 4 gallons of water
C. 1 teaspoon to 2 gallons of water
D. 1 teaspoon to 4 gallons of water

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 15. Which of the following is placed at the bottom rack if dishwashing machine
is used in washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates

Additional Activities

Directions: Cut one picture applying any of the cleaning and sanitizing methods.
Paste it in your TLE notebook.

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 Answer Key

What I Know What’s More What I Have Assessment

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