Republic of the Philippines

Department of Education
Region XIII-Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur

GRADE LEVEL: ________9_____ DISCIPLINE: Clean and Maintain Kitchen Tools,

Equipment and Premises
SUBJECT AREA: TLE-Cookery____ TOPIC: Kitchen Tools & Equipment
QUARTER: First WEEK: Week 1

LEARNING ACTIVITY SHEET (LAS)

INTRODUCTION:

Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating procedures
that make up your food safety program. Improper cleaning and sanitizing kitchen surfaces allow harmful
microorganisms to be transferred from one food to another. (From Cookery 9 Learner’s Module)

ACTIVITY

Direction: Give the name and specific function of the tools/ equipment shown below. Write your answer in
a separate sheet of paper.

Name of the tool/Equipment Function of the tool/ Equipment

1. _______________

2. _______________

3. _______________

4. _______________
 5. _______________

6. _______________

7. _______________

8. _______________

9. _______________

10. _______________

How did you find the preceding activity? Are

you ready to learn more about the tools and
equipment to be cleaned and sanitized? I’m
sure you are!

GUIDE QUESTIONS:

Please use separate paper for your answers.

1. What differences exist between cleaning and sanitizing?

2. How to select the right cleaning agents?
3. Why is cleaning and sanitizing of cooking tools significant?
 KEY-CONCEPTS:

You were taught during your TLE 7-Cookery (Exploratory Course) about several tools/ utensils
and equipment needed for food preparations.
To prolong the usability and functionality of those tools, cleaning and sanitizing must be done.
The cleaning compounds are detergents, solvent cleaners, acid cleaners and abrasives. (TLE 9-
Cookery Learner’s Material)
Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the
following: 1. Ammonia, 2. Dish washing liquid, 3. Chlorine, 4. Carbonic Acid, 5. Timsen , 6.
Disinfectants and soaps.
Proper storage and handling of cleaned and sanitized equipment and utensils are very
important to prevent recontamination prior to use.

APPLICATION:

Direction: Identify the chemicals/ cleaning compounds used in cleaning & sanitizing kitchen tools and
equipment based on their uses. (Please use other sheet of paper for your answers)

1. These are cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives.

2. Commonly referred to as degreasers, they are used in surfaces where grease has burned on.

3. Use periodically in removing mineral deposits and other soils that detergent cannot eliminate such as scale
in washing machines and steam table.

4. Generally used to remove heavy accumulations of soil that is difficult to remove with detergents, solvents
and acids. These products must be carefully used to avoid damage to the surface being cleaned.

5. It is one of the approved chemical sanitizers and effective on a wide variety of bacteria; highly effective; not
affected by hard water; generally inexpensive.

Were you able to identify the cleaning agents? I’m sure you did! Now try to
perform the next task.

Direction: Read the following questions carefully and choose the letter that best describes the statement.
(Use a separate paper for your answers).

1. Mrs. Lim finds it hard to remove tough soils from the used pots and pans, it does not respond to different cleaning
agents she used, if you will help her which of the following will you recommend that will surely solve her problem?
A. abrasives C. Detergents
B. acid cleaners D. Cleaners
2. Which of the following is the proper order in washing the dishes?
A. china, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

3. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board if needed.
D. Scrape chopping board before using.

4. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food.
B. Keep separate chopping board for your meat and your vegetables.
C. Clean the chopping board if needed.
D. Scrape chopping board before using.

5. What will you do after cleaning and sanitizing equipment and utensils?
A. Stored in clean storage areas
B. Handled properly to minimize contamination of food contact surface
C. Expose to sunlight in order to become hot and clean
D. A & B only

Do you have questions regarding how to answer this

worksheet? You may text or call me with this number
0946-654-5894 or send a message via facebook or
messenger as Cerelina Galela during TLE time as specified
in your class schedule.

Keep safe and God bless

Prepared by: Checked by: Reviewed by: Noted:

CERELINA M. GALELA EMERITA P. LLERA ALBERTO C. ESTAMPA FLUELLEN L. COS, PhD

Subject Teacher Coordinator Asst. Principal Principal IV

Validated by:

__________________________
External Validator