9

Technology and Livelihood Education

Home Economics

COOKERY 9
Quarter 1 Module 1
TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 1: Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and
Equipment
First Edition, 2020

Republic Act 8293, section 176 states: 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, e.g., 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

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jackie D. Herrera

Editors: Cigi G. Aseo
Ricmarl B. Santos
Edgar Medallo
Judelyn S. Dupitas, PhD
Reviewers: Helen N. Flora, EPS, TLE/TVL
Ma. Nimfa R. Gabertan, EPS, ENGLISH
Dr. Priscilla D. Ampuan, PSDS
Leilanie S. Yutiampo
Illustrator: Cid Eduardo A. Equibal Jr.
Jasthyne Cates B. Salazar
Layout Artist: Jasthyne Cates B. Salazar/Mercy Koolman
Management Team:
JENILYN ROSE B. CORPUZ, CESO VI, SDS
FREDIE V. AVENDAÑO, ASDS
JUAN C. OBIERNA, CHIEF, CID
HEIDEE F. FERRER EPS-LRMS
HELEN N. FLORA - EPS , TLE/TVL
Printed in the Philippines by Schools Division Office - Quezon City
Department of Education – Region: NCR
Office Address: Nueva Ecija St. Bago Bantay, Quezon City
Telefax: 3456-0343
E-mail Address: sdoqcactioncenter@gmail.com
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education 9 Alternative Delivery Mode (ADM)
Module on Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and Equipment!

This module was collaboratively designed, developed, and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator, in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners’ progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education Alternative Delivery Mode (ADM)
Module on Cookery 9- Cleaning, Sanitizing, and Storing Kitchen Tools and Equipment!

The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action, and purpose. Through our hands, we can learn, create, and
accomplish. Hence, the hand in this learning resource material signifies that you, as a
learner, are capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning. This will enable you to process the contents of the
learning resource while being an active learner.

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This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correctly (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways, through a
story, a song, a poem, a problem opener, an
activity, or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This includes activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentences/paragraphs to fill to process what
you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned. This also lends retention of
the concepts learned.
This contains answers to all activities in the
Answer Key module.

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At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and in checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

This module was designed for you to understand and perform cookery tasks. It is here
to guide and help you master the skills in preparing appetizers. But before that,
preliminary lessons necessary in the preparation of food were included in the first few
activities. These lessons include cleanliness/sanitation inside the kitchen, food safety,
and preliminary cooking activities (mise en place). The scope of this module can 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.

The module has one (1) Learning Outcome:

● Clean, sanitize, and store kitchen tools and equipment

After going through this module, you are expected to:

a. identify the chemicals to be used in cleaning and sanitizing kitchen tools and
equipment;
b. clean and sanitize kitchen tools in accordance with prescribed standards;
c. store cleaned kitchen tools and equipment safely in designated spaces; and
d. prepare cleaning agents in accordance with manufacturer’s instructions.

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 What I Know

Directions: Identify the term/word described in each of the following items by

arranging the jumbled letter. Write your answers on a separate sheet of paper.
1. It is the act of removing visible dirt, dust, and soil from kitchen utensils and
equipment.
LEGAINNC ________________
2. It is a sanitizing method that uses heat.
HLTARME _______________
3. It is used to wash kitchen tools, table wares, surfaces, and equipment.
RETDENTGE _______________
4. It is the act of reducing microorganism to safe levels.
NITIASZE ___________________
5. It is one of the factors to consider in the effectiveness of chemical sanitizers.
MPTEETUERAR __________________

Lesson
Cleaning, Sanitizing, and
Storing Kitchen Tools and
1 Equipment
The kitchen is a place where preparation and cooking activities are done. If not
maintained well, it will harbor bacteria that may contaminate the food we prepare,
especially those served without the use of heat. Aside from that, improper storage of
kitchen tools and equipment may cause accidents. This lesson will help us maintain a
clean and hazard-free kitchen.

What’s In

Every home has a kitchen. We all know that the kitchen should be properly
maintained and organized. As the place where we prepare our food, activities in the
kitchen can make it messy and disorganized. Thus, cleanliness and sanitation in the
kitchen are essential to keep it hazard-free. Hazard, which is not originally present in
the food, can cause illnesses and injuries. Cleaning and Sanitizing can control and
prevent hazards.

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 Notes to the Teacher
You may discuss here the different types of kitchen tools and
equipment. You may also talk about the materials they are made
of and stress the importance of cleaning them.

What’s New

What is the difference between cleaning and sanitizing?

Observe the picture below:

:

Is the kitchen in the picture

clean? How can you tell?

Is the kitchen in the picture

sanitized? How can you tell?

What do you think is the

difference between cleaning
and sanitizing?

What is It

Cleaning and Sanitizing

Cleaning is the process of removing left-over food and other types of soil(dirt)
from a surface such as plates, spoons, knives, and cutting boards. It involves removing
all visible debris, dirt, dust, soil from the equipment, utensils, and workplace. In
cleaning the kitchen, we use a variety of tools such as rags, broom, floor mop, sponge,
scrubbing pads, etc. It also needs the aid of cleaning agents; however, you must
remember that not all cleaning agents can be used on food contact surfaces (the
surface of an equipment or utensil that food normally comes into contact). These are
chemical-based and can be so strong that it can corrode the kitchen tools. These may
also leave unsafe residue on food contact surfaces. There are also different cleaning

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 agents intended for specific cleaning jobs in the kitchen. It is a good practice to carefully
read the label of your cleaning agents.
Cleaning Compound

Here are the different cleaning agents used in specific cleaning jobs in
the kitchen:
DETERGENT
- It is the commonly used yet the least harmful cleaning agent in
our kitchen. It is used in washing tools, table wares, surfaces, and
equipment. An example of this is the dishwashing liquid.
FIGURE 1: Detergent
SOLVENT CLEANER

-It is also known as degreasers. It is used on surfaces where grease has burned
on. The product is alkaline based which is formulated to dissolve greases. It is
commonly used in ovens and grills that need to be frequently degreased.
ABRASIVE CLEANER
- It is used to remove heavy accumulation of soil that is difficult to remove by
another cleaning compound. It also depends on rubbing or scrubbing action to
clean dirt from hard surfaces.
- Abrasives should be used with care as they may scratch certain types of materials
used for kitchen equipment such as plastic and stainless steel
ACID CLEANER

- It is the most powerful type of cleaning agent and should be

used with care. If they are not diluted correctly, acid cleaners can
be very poisonous and corrosive.
- Acid cleaners are generally used to remove mineral deposits
and other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
Acid cleaner machines and rust on metallic shelves.

Note: Some chemical compounds have the function of both cleaning

and sanitizing.
SANITIZING
Sanitizing means to reduce the number of microorganisms to a
safe level. Safe level means elimination of disease-causing
bacteria in food contact surfaces. It is a must to clean them
first before sanitizing.

There are two ways of sanitizing the kitchen: thermal and

chemical sanitizing
FIGURE 3: Chemical Sanitizer
Thermal Sanitizing

It involves the use of hot water or steam. There are three methods of using heat to
sanitize surfaces – steam, hot water (minimum of 77 ° C), and hot air.
Chemical Sanitizing

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:
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 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. 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.
Advantages and Disadvantages of Different Chemical Sanitizers

CHEMICAL CONCENTRATIO CONTAC ADVANTAGES DISADVANTAGES

N T TIME
CHLORINE 50ppm in water 7 Effective on a wide Corrosive, irritating to the
between 75% and seconds variety of bacteria; skin, effectiveness
100% highly effective; not decreases with increasing
affected by hard pH of solution;
deteriorates during storage
water; generally
and when exposed to light;
inexpensive dissipates rapidly; loses
activity in the presence of
organic matter
IODINE 12.5-25ppm in 30 Forms brown color Effectiveness decreases
water that is at seconds that indicates greatly with an on-
least 75°F. strength; not affected crease in pH, most
by hard water; less active at pH 3.0; very
irritating to the skin low acting at pH 7.0);
than is chlorine; and should not be used in
activity not lost water that is at 12°F or
rapidly in the hotter; and might
presence of the discolor equipment and
organic matter. surfaces
QUATERNAR up to 200ppm in 30 Non-toxic, odorless, Slow destruction of
Y water that is at seconds colorless, non- some microorganisms;
AMMONIUM least 75°F corrosive, non- not compatible with
irritating; stable to some detergents and
heat and relatively hard water.
stable in the
presence of organic
matter; active over a
wide pH range

Cleaning and Sanitizing Kitchen Tools and Equipment

Washing Dishes
STEPS IN MANUAL DISHWASHING

1. SCRAPE AND RINSE

Scrape and stack the dishes in proper order
o Glassware (drinking glass, goblet, etc.)
o Silverware (knife, spoon, fork)
o Chinaware (plate, bowl,) FIGURE 4: Manual Dishwashing

o Utensils (used in preparing the dish such as knife, cutting board, ladle,
pots, and pans, etc.)

2. WASH
Fill the sink with water and add a considerable amount of detergent. It is more
ideal to use warm water at 110°F to 120°F (43°C to 49°C). Scrub well with a
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 sponge or brush to remove all traces of soil and grease. Wash the lightest soiled
items first. Pots and pans are the last to wash. 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.
3. RINSE
Use clean, warm water to rinse off detergent. Change the water frequently, or use
running water.
4. SANITIZE
This step is commonly practiced in a commercial kitchen. Place utensils in a rack
and immerse in hot water at 171°F (77°C) for 30 seconds.
5. DRAIN AND AIR DRY
Lay your dishes out on a rack to air dry. You can also use a towel to dry the
dishes but be sure it is clean and will not contaminate the washed dishes.

STEPS IN MECHANICAL DISHWASHING

1. Scrape and rinse.
2. Rack dishes so the dishwasher spray will strike all
surfaces.
3. Run the dishwasher for a full cycle.
4. Sanitizing temperatures: 180°F (82°C) for machines
that sanitize by heat 120°F (49°C) for machines that
sanitize by chemical disinfectant
5. Air dry and inspect dishes. Do not touch food
contact surfaces.
FIGURE5: Mechanical dishwashing equipment

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 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 CONCENTRATION – 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
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.

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STORING CLEANED AND SANITIZED KITCHEN TOOLS AND EQUIPMENT
After the equipment and utensils have been cleaned and sanitized, they must be stored
or stacked safely on their designated places. Those designated places may include the
shelves and racks, cupboards, drawers, or being hung from overhead hooks, dish
organizers, etc.
Points to consider in storing cleaned and sanitized kitchen tools and equipment:
✔ Cleaned kitchen tools and utensils should be dry when you return them to their
designated places.
✔ Be sure that your hands are clean when you are storing them to avoid
contamination.
✔ Put them back in their proper places.
✔ When storing items such as tubs, bowls, bain-marie trays, or any other items
that will fit one inside the other, the practice of “nesting” (that is, placing one item
inside another) is to be avoided unless the items are fully dried. Nesting items
when they are wet, slows down the air drying of items, and thus increases the
chance of bacterial recontamination
✔ Storing cleaned items should be done immediately after drying them.
✔ Generally, every equipment has a designated storage area. Check it properly
before storing to ensure that it is clean and ready to be reused.

FIGURE 5: Pictures of proper storing of cleaned and sanitized kitchen tools and equipment

What’s More

Activity 1
Directions: Categorize the following kitchen activities as to cleaning or sanitizing.
Put each activity in its proper column. Write
your answer on a separate sheet of paper.
ACTIVITIES
CLEANING SANITIZING -Sweeping the floor
-Washing the dishes
-Flushing the kitchen sink
with hot water
-Mopping the floor with
iodine solution
-Dusting the cupboard
-Washing the chopping board
with chlorine solution

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 What I Have Learned

Activity 2
Directions: Complete the paragraph by supplying the correct word in each blank.
Choose your best answer from the box below. Write your answers on a separate
sheet of paper.

Cleaning is the process of removing the ____ (1) ______ dirt and soil. It is a must
that we always clean the kitchen and to some extent, followed by _______ (2)
______. In cleaning, four compounds are usually used, namely: ______(3)_______,
____(4)_______, _______(5)________, and _______(6)________. Sanitizing is the
process of reducing the number of _______ (7) _______ to safe level. There are two
methods of sanitizing: ______ (8) ______ and ______ (9) ________. Thermal sanitizing
consists of hot air, hot water, and hot steam. Three factors affect the sanitizing
chemical-- concentration, contact time, and temperature. The approved chemical
sanitizers used in the kitchen are iodine, ___ (10) _______, and quaternary
ammonium.

acid cleaner visible microorganism degreaser

detergent chlorine sanitizing cleaning
abrasive cleaner thermal concentration chemical

What I Can Do

ACTIVITY 3
Directions: In your kitchen, find three (3) different products used in cleaning or
sanitizing. Read the label carefully and based on the information, complete the
table by following the example below:

PRODUCT NAME TYPE OF USE DIRECTION FOR

PRODUCT USE

Ex: Zolox Multi-purpose For Dilute 1 tablespoon of

cleaner sanitizing Zolox on 1 liter of
the floor and water and spray it to
sink. the surface.

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SCORING RUBRICS

CRITERIA EXCELLENT SATISFACTORY NEEDS

IMPROVEMENT
(10 POINTS) (7 POINTS) 0 point
(3 POINTS)

COMPREHENSIVENES The student was The student was The student was NOT
S able to give three able to give two able to give one EVIDENT
different different products. product.
products.
VALIDITY All three Two of the One product NOT
products given products given by given by the EVIDENT
by the student the student are student are valid
are valid and valid and correct. and correct
correct.
COMPLETENESS The student was Two or three Four or more NOT
able to complete pieces of information were EVIDENT
the table. information were missing on the
missing on the table
table.

ACTIVITY 4
Directions: Create a homemade sanitizing solution by following the procedures
below. On a separate sheet, paste a picture of your sanitizing solution and list
down the different cleaning and sanitizing activities at your home where it can be
used.

Remember: Before starting the task, wear Personal Protective Equipment

(PPE) and avoid mixing unnecessary ingredients because it might cause
chemical reactions.

HOME- MADE SANITIZING SOLUTION

Items needed:
● Recycled Spray Bottle ● Water

● White Vinegar Slice of Calamansi or

●
Lemon
1. Mix equal parts (ex: 125 ml of vinegar: 125 ml of water) of white vinegar and
water inside the bottle.
2. Include a few droplets of calamansi or lemon juice to add a fresh fragrance
into your mixture.
3. Shake or swirl the contents and you are done.

Performance Assessment Rubrics

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 CRITERIA EXCELLENT SATISFACTORY NEEDS
IMPROVEMENT
10 POINTS 7 POINTS 0
3 POINTS

USE OF PROPER The student The student used The student used NOT
TOOLS AND used all the all the materials all the materials EVIDENT
MATERIALS materials and and tools and tools
tools properly properly most of properly
all the time. the time. sometimes.
SAFETYWORK Observe safety Observe safety Observe safety NOT
HABITS precautions all precautions most precautions EVIDENT
the time. of the time. sometimes
COMPLETENESS The task is The task is nearly The task is NOT
completed. completed. started but not EVIDENT
completed
EFFECTIVENESS The product The product can The product can NOT
can effectively effectively clean effectively clean EVIDENT
clean surfaces surfaces most of surfaces
all the time. the time. sometimes.

Assessment
Directions: Choose and write the correct letter of your answer on a separate sheet of
paper.

1. Which sanitizing method uses heat?

A. Chemical B. Mechanical C. Radiation D. Thermal

2. Which is the process of removing visible dirt, dust, and soil on kitchen utensils,
and equipment?
A. Cleaning B. Sanitizing C. Sweeping D. Washing
3. Which is used to wash kitchen tools, table wares, surfaces, and equipment?
A. Abrasive Cleaner B. Acid cleaner C. Degreaser D. Detergent
4. Which is one of the factors to consider in the effectiveness of chemical sanitizers?
A. Contact time B. Mechanical Force C. Soil D. Water
5. Which is the process of reducing microorganism to safe levels?
A. Cleaning B. Sanitizing C. Sweeping D. Washing

Additional Activities

Directions: Watch the 5-minute YouTube video link below which discusses cleaning and
sanitizing. After watching the video, create a Venn Diagram showing both the similarities and
differences between cleaning and sanitizing.

https://www.youtube.com/watch?v=
RAFMIXPq9BE&feature=youtu.be&fbclid=
IwAR2BentxFYuXVQxXtbAk_BapObXv_
NW2rKevoOdA7hrZFZDCDPs-LHe5Mq0

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What I have learned
VISIBLE
What I Know What's More Assessment
SANITIZING
DETERGENT CLEANING 1. D
ACID CLEANER 1. CLEANING -SWEEPING OF FLOOR 2. A
DEGREASER 2. THERMAL 3. C
ABRASIVE -WASHING OF DISHES
3. DETERGENT 4. C
MICROORGANISM -DUSTING OF CUPBOARD
4. SANITIZE 5. B
THERMAL
CHEMICAL 5. TEMPERATURE SANITIZING
CHLORINE
-FLUSHING OF KITCHEN
SINK WITH HOT
-MOPPING WITH IODINE
SOLUTION
-WASH CHOPPING BOARD
WITH CHLORINE SOLUTION
Answer Key
References

Cookery Home Economics by Cecilia Elena P. Delos Reyes, Arianne Flor C. Noynay
Professional Cooking 6th Edition by Wayne Gisslen
www.foodsafety.ca
nutriasia.com
www.cleanlink.com
www.houzz.com/magazine/how-to-keep-your-white-kitchen-white-stsetivw-vs~27951126

https://depositphotos.com/16232949/stock-photo-plastic-detergent-bottles-cleaning-
products.html

https://www.indiamart.com/proddetail/utensils-dishwasher-detergent-gel-21116005173.html

https://leisurepoolinc.com/shop/

https://catalog.cleaningstuff.com/p/CC186-G/Crown-Chemical-Iso-Phor-Iodine-Cleaner-
Sanitizer-Gal/

https://www.studyfinds.org/your-kitchen-sponge-may-hold-answer-beating-antibiotic-
resistant-infections/cropped-image-of-attractive-young-woman-is-washing-dishes-while-doing-
cleaning-at-home/

https://www.seriouseats.com/2018/10/how-to-load-a-dishwasher.html

https://www.pinterest.ph/pin/363102788687076753

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