Quarter 2 – Module 2

Maintain Appropriate Kitchen Tools, Equipment,

and Paraphernalia and Carry Out Measurements
and Calculations in a Required Task
Week 3 & 4
Introductory Message
For the facilitator:

Welcome to the T.L.E.- Cookery 7 Alternative Delivery Mode (ADM) Module on

Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia and Carry
Out Measurements and Calculations in a Required Task.

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 T.L.E.- Cookery 7 Alternative Delivery Mode (ADM) Module on

Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia and Carry
Out Measurements and Calculations in a Required Task.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is 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 at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

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. Don’t forget to answer Let’s Try before moving on to the other activities
included in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and 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 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!
 Let’s Learn
This module was designed and written with you in mind. This will help you on
how to Maintain Appropriate Kitchen Tools, Equipments, and
Paraphernalia and Carry out Measurements and Calculations in a
Required Task. 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.

Week 3
Learning Outcome 1: Maintain Appropriate Kitchen Tools, Equipment,
And Paraphernalia
1.1 Select various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia
1.2 Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions use cleaning tools, equipment, and
paraphernalia in accordance to standard operating procedures maintain
kitchen tools, equipment, and work areas
At the end of the module, you will be able to:
1.1 define cleaning and sanitizing
1.2 select various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia; and
1.3 clean and sanitize kitchen tools, equipment and work areas.

Week 4
Learning Outcome 1: Carry out measurements and calculations in a
required task
1.1 give the abbreviations and equivalents of measurements
1.2 measure ingredients according to recipe requirement

At the end of the module, you will be able to:

1.1 give the abbreviations and equivalents of measurements; and
1.2 measure ingredients according to recipe requirement
 Let’s Try

Let’s check first what you know about the topics in these competencies.
Instructions: Identify if it is cleaning agent, chemical sanitizer or step in
cleaning and sanitizing utensils. Write your answer on the space provided.
1. Washing 6. Drying
2. Chlorine 7. Solvent cleaners
3. Detergent 8. Sanitizing
4. Iodine 9. Quaternary ammonium
5. Acid Cleaners 10. Abrasive cleaners

Week 3

Week 3 Maintain Appropriate Kitchen Tools,

Equipment, and Paraphernalia
It is important to maintain appropriate kitchen tools, equipment, and
paraphernalia since the basic requirement for food safety is cleanliness.
Cleaning, sanitation and food safety are crucial in food preparation else this
would result to health problems.

After going through this module, you are expected to:

1.1 Define cleaning and sanitizing
1.2 select various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia; and
1.3 clean and sanitize kitchen tools, equipment and work areas.

Let’s recall
Let’s check if you can still remember the previous lesson.
Directions: Identify the following statements. Write the correct answer on the
space provided.
_________ 1. Is a cleaning implement for sweeping made of bundle of straws of
twigs attached to a long handle.
_________ 2. Is a cleaning tool commonly used to scoop the dirt and wastes on
the floor.

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_________ 3. Is a device that uses an air pump to create a partial vacuum to
suck up dust and dirt.
_________ 4. Hollow tubes designed to carry fluids from one location to another:
_________ 5. It is used for reaching and sweeping of floor without a stool.

Let’s Explore
At home, how do you maintain kitchen tools and equipment? Cite
one tool and equipment, share your answer/idea to your parent or guardian.

Let’s Elaborate

Cleaning and Sanitizing

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 other foods.
Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances. The right cleaning
agent must be selected because not all cleaning agent can be used on food-
contact surfaces. (A food contact surface is the surface of equipment or utensils
that food normally comes into contact.) The label should indicate if the
product can be used on a food- contact surface. The right cleaning agent must
also be selected to make cleaning easy.
Cleaning Agents are divided into four categories:
1. Detergents - Use detergents to routinely wash tableware, surfaces, and
equipment Detergents can penetrate soil quickly and soften it.
2. Solvent cleaners - Use periodically on surfaces where grease has burned
on Solvent cleaners are often called degreasers.
3. Acid cleaners - Use periodically on mineral deposits and other soils that
detergents cannot remove.

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 4. Abrasive cleaners - Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents.

Sanitizing is 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.
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 three-
compartment sink, it must be at least 171oF (77oC). If a high-
temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180oF (82oC). For stationary
rack, single temperature machines, it must be at least 165oF (74oC).
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.
 Concentration - The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms.
 Temperature - Generally chemical sanitizers work best in water that is
between 55oF(13oC) and 120oF (49oC).
 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.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure
chemical sanitizer concentrations. To accurately test the strength of a
sanitizing solution, one must first determine which chemical is being used -
chlorine, iodine, or quaternary ammonium.
Advantages and Disadvantages of Different Chemical Sanitizers

Concentration Contact Advantage Disadvantage

Chemical Time
Chlorine 50 ppm in 7 seconds Effective on a Corrosive,
water between wide variety irritating to the
75 and 100◦F of bacteria; skin,

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 highly effectiveness
effective; not decreases with
affected by increasing pH of
hard water; solution;
generally deteriorates
inexpensive during storage
and when
exposed to light;
dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 12.5-25 ppm 30 seconds Forms brown Effectiveness
in water that is color that decreases
at least 75oF indicates greatly with an
strength; not increase in pH
affected by (most active at
hard water; pH 3.0; very low
less irritating acting at pH
to the skin 7.0); should not
than is be used in water
chlorine; and that is at 120oF
activity not or hotter; and
lost rapidly might discolour
in the equipment and
presence of surfaces.
organic
matter.
Quaternary U to 200 ppm 30 seconds Nontoxic, Slow
Ammonium in water that is odourless, destructions of
Compounds at least 75oF colourless, some
noncorrosive, microorganisms;
no irritating; not compatible
stable to heat with some
and relatively detergents and
stable in the hard water
presence of
organic
matter; active
over a wide
pH range

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Cleaning and sanitizing utensils
Utensils such as cutting boards., bowls and knives need to be thoroughly
washed in warm soapy water. After washing, the utensils should look clean
and there should be no food or anything else visible on them. Effective cleaning
will remove most of the dangerous bacteria present. Sanitizing will then kill any
that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying
cycle. If you do not have a dishwasher, you will need to sanitize in a risk using
a chemical sanitizer or very hot water. If using a chemical sanitizer such as a
sodium hypochlorite- or quaternary ammonium-based solution, ensure that is
can be safely used for sanitizing eating, drinking and cooking utensils. Follow
the instructions on the container carefully, as different sanitizers work in
different ways. If you are using very hot water, take extra care to avoid being
scalded. All utensils must then be thoroughly dried before they are re-used.
Air-drying is best but tea towels can be used if they are clean.
If you are washing up at an event being held outdoors, make sure you have
access to plenty of hot water. If hot water is not available, disposable eating
and drinking utensils should be used and enough cooking utensils provided to
last the duration of the event so that washing up is not necessary.
Cleaning Kitchen Premises
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 are probably
already in your kitchen cupboards.
Things You Will Need
1. Broom
2. Cleaning Rags
3. Bucket

Instructions:
1. Collect loose dust by sweeping the kitchen floor daily 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. Mix 1 gallon warm water in a bucket with ½ cup white vinegar 1 tsp.
dish soap. Dip your mop into the bucket., wring the mop out and wipe
across your kitchen floors. The diluted vinegar solution makes it safe for

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 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. Combine 3 cups warm
water with ½ cup white vinegar and 1 tsp. dish soap.
4. Spray this solution 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 ½ 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.

Let’s Dig In
Directions: Given are the chemical agents, list down its advantage/s and
disadvantages using the table below.
Chemical Advantage/s Disadvantage/s
Chlorine 1. 1.
2. 2.
Iodine 1. 1.
2. 2.
Quaternary Ammonium 1. 1.

Let’s Apply
Directions: Below is the paragraph on how to clean kitchen premises. Fill in
the blanks and choose the word or group of words inside the word bank.
Cleaning Kitchen Premises
Collect loose dust by sweeping the (1) ________ floor daily with a broom or
static sweeper and (2) _______ counter tops. To remove sticky build up, wipe
with a damp cleaning rag and wipe a (3) __________ over your kitchen floor.
Mix 1 (4) __________________ in a bucket with ½ cup (5) _____________ and 1
tsp. (6) ___________. Make an all-purpose cleaner in a (7) ____________. Spray

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 this solution onto kitchen (8) ___________ and wipe off with a (9) ____________
cleaning (10) __________.
sanitize rag damp surfaces

kitchen wipe vinegar dish soap

gallon of warm water damp mop spray bottle

Let’s Remember

Direction: Answer briefly the following:

1. Three things I have learned from this lesson are:
a.
b.
c.
2. The importance of proper maintenance of tools and equipment
is/are____________________________________________________________________
________________________________________________________________.

Let’s Evaluate
Chronological Order

I.Directions: Arrange the following steps in chronological order. Use 1 for the
first step, 2 for the second and so on. Write your answer on the space provided
for.

________ Prepare diluted vinegar solution in a bucket. Dip your mop into
the bucket, wring the mop out and wife across your kitchen floors.

________ Spray all-purpose cleaner onto kitchen Surfaces and wife off
with a damp cleaning rag.
_______ Collect loose dust by sweeping the kitchen floor daily w/a broom
or static sweeper and wiping down surfaces with a cleaning rag.

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 ________ Fill a few bowls with about ½ cup each of baking soda. Place
this around kitchen to absorb odor and keep the kitchen smelling fresh.
________ Make on all-purpose cleaner in a spray.

II. Identification

Directions: Identify the following statements below. Write your answer on the
space provided.

________ 1. It is used to collect dust by sweeping the kitchen floor daily

with a static sweeper.
_______ 2. It is used to wipe down counter tops, tables and other
surfaces.
_______ 3. It is used to wipe or remove sticky buildup on the floor.
_______ 4. Is a container with a wide open top and a handle that is
mainly used for carrying liquids.
_______ 5. It is used to assists in cutting through any food due that may
be on the kitchen floor.

Let’s Extend

To gain further knowledge and insights on how to maintain kitchen tools,

equipment and work areas, browse the link below.
Video title: Cleaning and sanitizing
Video link: https://www.youtube.com/watch?v=nn07bsfaIkI

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Week 4

Let’s Try

I. Multiple Choice
Directions: Choose the letter of the best answer. Write the chosen letter on a
space before each number.

_____1. What is the abbreviation of tablespoon?

a. Sp b. Ts c. Tbsp d. Tsp

_____2. What culinary measure is tsp?

a. Teaspoon b. Tablespoon c. Pounds d. Pint

_____3. How many quarts in 1 gallon?

a. 4 quarts b. 3 quarts c. 2 quarts d. 1 quart

_____4. What culinary measure is Qt?

a. Gram b. Pint c. Gallon d. Quart

_____5. How many tablespoons in 1 cup?

a. 20 Tbsp b. 16 Tbsp c. 12 Tbsp d. 10 Tbsp

II. True or False

Directions: Read and understand the statements. Write True if the statement
is correct and False if the statement is incorrect. Write your answer on the
space provided.
________1. Shake the dry measuring cup to level off dry ingredients.
________2. In measuring flour, fill the cup to overflowing and level-off with a
spatula.
________3. Pack brown sugar just enough to hold its shape.
________4. In measuring liquid ingredients, place the cup on a flat surface.
________5. Check and calibrate thermometers and scales before using.

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Week 4

Lesson Cookery: Carry Out Measurements and

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Calculation in a Required Task
Different people may use the identical recipe for any cooked products but
they could turn out differently because of measuring and mixing techniques.
The following section presents some important measuring equivalents and
abbreviations tables and how to measure ingredients according to recipe
requirement which are an essential part of cooking and baking in order to
achieve the accuracy of measuring the needed ingredients for each recipe.

At the end of the module, you will be able to:

1.1 give the abbreviations and equivalents of measurements; and
1.2 measure ingredients according to recipe requirement.

Let’s Recall

What is the importance of proper maintenance of tools, equipment

and work areas? Share you answer or ideas with your Parent or guardian.

Let’s Explore
If you are given a recipe and you will prepare it for your family, do
you know how to measure ingredients? Why is it important that you measure
accurately the ingredients?

Let’s Elaborate

Abbreviations and Equivalents of Measurements

An abbreviation is a shorter version of existing words and phrases. The
use of these shortened words saves time and take up less space in writing
recipe. It is also easier to remember especially when measuring ingredients.

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These words are the same for singular and plural forms. For example, one
teaspoon is abbreviated 1 tsp. and 2 teaspoons is abbreviated as 2 tsp.

Table 1
Terms commonly used in cooking and their abbreviations
approximately approx
bottle btl
carton ctn
cup C or c
Dozen doz
Gallons gal
Grams g
large lg
kilograms kg
liter L or l
Medium med
milligrams mg
milliliter mL or ml
ounce oz.
Pound or pounds lb
pint pt
quart qt
square sq
small sm.
Tablespoon T or TB or Tbl or Tbsp
teaspoon tsp or t
Temperature temp

Table 2
Measurements and Equivalents
Measures Equivalents
a pinch or dash 1/8 teaspoon or less
3 teaspoons 1 tablespoon
4 tablespoons ¼ cup
8 tablespoon ½ cup
5 tablespoon plus 1 teaspoon 1/3 cup
12 tablespoon ¾ cup
16 tablespoon 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
16 ounces 1 pound
32 ounces 1 quart
8 ounces liquid 1 cup

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 1 ounce liquid 2 tablespoon
1 kilogram 1000 grams

It is important that you know the basic rule in converting units of

measure. When converting from a larger unit to a smaller unit, multiply. When
converting a smaller unit to a larger unit, divide.

Examples:
1. If you need 40 quarts of tomato sauce to make pizzas for a birthday
party. How many gallons of tomato sauce do you need?

Solution:
Conversion Factor: 1 gallon = 4 quarts
You are converting from a smaller unit (quart) to a larger unit (gallon), so
you have to divide. Thus:
40 quarts ÷ 4 = 10
So you will need 10 gallons of tomato sauce
2. How many tablespoons in 2 cups?
Solution:
Conversion Factor: 16 tablespoons = 1 cup
You are converting from a large unit (cup) to a smaller unit
(tablespoon), so you have to multiply. Thus:
16 tablespoons x 2 = 32
Answer: 2 cups = 32 tablespoons

MEASURING INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for measuring.

Therefore, always observe the following procedures:
 Rice and flour. Fill the cup to overflowing, level-off with a spatula or with
a straight edge of a knife
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour
2 or 3 times. Spoon into the cup overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup
and level off with a spatula. Do not pack or tap the sugar down.
 Brown sugar. Pack into cup just enough to hold its shape when turned
out off cup. Level off with a spatula before emptying.
 Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup on a flat, level surface.
Hold the cup firmly and pour the desired amount or liquid into the cup.

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 Lean over and view the liquid at eye level to make sure it is the proper
amount.
 Check and calibrate timers/thermometers, scales and other measuring
devices according to manufacturer’s manual before using.
 Ingredients which measure by volume and by weight demand
standardized measuring tools and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured
sticks. If fat does not come in pre-measured sticks, use a scale to weigh
the needed amount.
 Liquids should be poured into cup in desired level. Cup should stand
on a flat surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place
pan, bowl, or piece of waxed paper on scale to hold ingredient to be
measured.
 When using balance scales, place the pan on the left-hand side of the
balance and the pan weight on the right-hand side. Add the required
weights to the right-hand side and adjust the beam on the bar so that
the total is the weight needed.

Let’s Dig In

Directions: Write on the space provided the equivalents of the following

measurements as specified.
Measurement Equivalents
1. 6 teaspoons _______________tablespoon
2. 32 tabelespoon _______________ cups
3. 2 quarts _______________ ounces
4. 4 gallons _______________ pints
5. 12 teaspoons _______________ tablespoons

Let’s Remember.
Knowing the abbreviations and equivalent measurement of
ingredients is very important in cooking likewise proper way of measuring
ingredients as to the given recipe. Converting measurements from one unit to

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another is a skill that every cook needs to know and understand to be able to
apply it. When buying ingredients, there are times when you have listed a
different unit of measure from what is available in the store. This requires you
to convert it to the unit of measure the ingredient is sold to get the same
amount that a recipe calls for, so you have to know how to convert different
measurements.

Let’s Apply
Directions: Read and analyze the given situation below. Show your
computation. You will be rated using the scoresheet below.

If you are going to serve 15 cups of fries and each cups contains
250 grams. How many grams of fries do you need? Convert your answer
into kilograms.
Scoresheet
Criteria Points
Showed a step by step computation 5
Derived the correct answer 5
Converted answer into kilograms with computation 5
Total Score 15

Let’s Evaluate

I. Directions: Supply the abbreviations of the commonly used cooking

terms. Write your answer on the space provided.
1. Milliliter _________________
2. Kilogram _________________
3. Quart _________________
4. Pint _________________
5. Ounces _________________

II. Directions: Read the statements carefully. On the space provided,

write True if the statement is correct and False if the statement is
incorrect.

_________ 1. A pinch or a dash is equivalent to ½ teaspoon.

_________ 2. One ounce liquid is equivalent to two tablespoons.
_________ 3. Sift refined sugar to take out lumps.

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 _________ 4. Ingredients which measure by volume and by weight demand
standardized measuring tools and equipment.
_________ 5. Sift flour 2 to 3 times before measuring.

Let’s Extend
To gain further knowledge and insights on how to measure ingredients browse
the link below.
Video title: How To Measure Ingredients - THE RIGHT WAY (Dry and Liquid
Ingredients)
Video link: https://www.youtube.com/watch?v=w5iNNFC8MoI

References

Week 3
Printed Reference
• K-12 Commercial Cooking Learning Module

Online Resources
 https://www.youtube.com/watch?v=nn07bsfaIkI

Week 4
Printed Reference
• K-12 Commercial Cooking Learning Module
• De Guzman, Ines A., “Cook It Right” A Module in Commercial Cookery-
TLE, Golden Cronica Publishing, Inc. Copyright 2015.
•
Online Resource

 https://www.youtube.com/watch?v=w5iNNFC8MoI

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 Module Development Team
Writers: MRS. VITA TERENCIO
Content Editor: MRS. RONA G. ANCHETA
Language Editor:
Reviewers: DR. ANGELA ALAMAN, Master Teacher I
DR. RONALD J. LASIN, Master Teacher I
Illustrator: MR. KERVY D. CAMMAGAY
Layout Artist: MR. KERVY D. CAMMAGAY

HYBRID TEAM VALIDATORS

JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head-In-Charge: DR. MARIA DELIA F. PEROCHO, Principal I
Content Validation/Editor: DR. SANTIAGO T. ALVIS, Principal II

MANAGEMENT TEAM
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA. CID Chief

EPS IN-CHARGE OF LEARNING AREA

MRS. VIRGINIA L. EBONA, EPS-EPP/TLE
DR. DAISY L. MATAAC, EPS-LRMS/ALS

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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