COOKERY SHS

Name: __________________________________ Grade/Section: ________ Score: ___

School: ________________________________ Teacher: __________________________

FIRST QUARTER
WORKSHEET No. 1

ACTIVITY: 1. Name Me

Directions: Look closely and identify the pictures of cleaning compound used to clean,
sanitize kitchen tools and equipment below and write your answer in the space
provided under each picture.

1._______________ 2.______________

3.____________ 4._____________
ACTIVITY: 2. SKILLS TRIAL
You were tasked to help your mother in the preparation of cooking of food, particularly
in cleaning, sanitizing, and storing of kitchen tools and equipment after use. Fill in the
flow chart with the steps you are going to accomplish to finish the task. Indicate how
you are going to prepare the cleaning agents in accordance with manufacturer’s
instructions.

SANITIZING STORING
CLEANING

Below is the rubric to guide you in assessing the tasks of cleaning and sanitizing
kitchen tools and equipment.

CRITERIA 3 2 1
Process of The student able to The student able The student did not
cleaning and correctly follow the to follow but indicate three or
sanitizing. fundamentals of neglected two four cleaning
cleaning procedure. cleaning procedure.
procedure.
Storing tools The student able to The student The student did not
and equipment clearly explain the neglected two indicate the storing
proper storing procedures in procedure of the
procedure of the storing of the tools tools and
tools and and equipment. equipment.
equipment.
The students able The students did The students did
Use of cleaning to clearly explain not properly follow not indicate use of
agent the use of the the use of the the cleaning
cleaning agent in cleaning agent but agent.
accordance to the not in accordance
manufacturer’s to manufacturer’s
instructions. instructions.
 POSTTEST

Directions: Read the following questions carefully. Choose the letter that best describes
the statement. Write your answer on your quiz notebook.

1. Sanitizing is done using heat, radiation, or chemicals. What are the recommended
chemicals to be use for sanitizing the kitchen.?
a. chlorine, iodine, and quaternary ammonium c. dry heat, hot water and filtration
b. benzoic acid, steam, and UV light d. soap, alcohol and cold water
2. If you are arranging your cabinet for storing clean cups, bowls, and glasses, what is
the correct storage for this item?
a. Inverted position of storing the cups, bowls, and glasses.
b. Put all cups, bowls, and glasses inside the drawers.
c. It must be stored
d. Wash, dry the item and place it on the table
3. Which of the following is the proper order/steps in sanitizing the sink and drains?
1. Replace washers immediately on leaking faucets
2. Keep outlet screened at all times
3. Flush daily with 1 gal. of solution, made up of strong solution soda
(4oz.to 2 gal. of water)
4. Clean and replace greased tray regularly
5. Replace washers immediately on leaking faucets
a.1, 2, 3, 4, 5 c. 2, 3, 4, 1, 5
b. 5, 4, 3, 2, d. 1, 3, 2, 4, 5
4. Which chemical is used to break down limescale and can help to remove tarnish
from copper?
a. Carboric Acid c. Quaternary Ammonium
b. Degreaser d. Chlorine
5. Which is used to remove mineral deposits and useful for descaling dishwashers or
removing rust on the shelving, stains in the kitchen floor, and restroom facilities?
a. Detergent c. Acid Cleaner
b. Abrasive d. Degreaser
 P OST TEST
1. A
2. A
3. B
4. A
5. B
ACTIVITY 2
 Scrape and Pre -rinse – soiled equipment surfaces are
scraped and rinsed with warm water to remove loose food
soils.
 Cleaning Cycle – the elimination of remaining food soils
from equipment surfaces is based on the use of the four
basic cleaning factors and the method of cleaning. Usually,
alkaline chemical solutions are used for the cleaning cycle.
 Rinse – rinse all surfaces with cold to hot water, depending
on the temperature of the cleaning cycle, to thoroughly
remove all remaining chemical solution and food soil
residues.
 Acid Rinse – a mild acid rinse of the equipment neutralizes
any alkaline residues left and remov es any mineral soil
present.
 Sanitize – all equipment surfaces are rinsed or submerged
with a sanitizing agent. Both time and chemical
concentration are critical for optimum results.
ACTIVITY 1
1. Detergent
2. Degreaser
3. Abrasive
4. Acid Cleaner
Key to Correction