Professional Documents
Culture Documents
Technology and Livelihood Education: Cookery Maintaining Appropriate Kitchen Tools, Equipment and Paraphernalia
Technology and Livelihood Education: Cookery Maintaining Appropriate Kitchen Tools, Equipment and Paraphernalia
Technology and Livelihood Education: Cookery Maintaining Appropriate Kitchen Tools, Equipment and Paraphernalia
Livelihood Education
COOKERY
Module 3
Maintaining Appropriate Kitchen Tools,
Equipment and Paraphernalia
LE Y
S A RT
R ROPE
FO NT P
E
M
RN
VE
T
GO
NO
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 3: Maintaining Appropriate Kitchen Tools, Equipment and
Paraphernalia
First Edition, 2020
Republic Act 8293, Section 176 states that: 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 (i.e., 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
Author/s: Chielo B. Heray
Reviewers: Susan C. Comaling
Elma T. Tubio
Edwin V. Palma
Illustrator and Layout Artist: Nick Nano
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Introductory Message
This module is provided as your alternative instruction for learning in which content
and activities are based on your needs. It is a self-paced approach wherein you will
work on different activities that are interesting and challenging for you to develop
your reading and comprehension skills. To accomplish what is expected from you,
you are encouraged to stay focus and develop a sense of responsibility and
independence in doing the different tasks provided in the module. Be an empowered
learner. Always believe that nothing is impossible and nobody can stop you from
reaching your dreams.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the 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 What I Know 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 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!
Table of Contents
Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 8
Lesson 2 ---------------- 10
What’s New ---------------- 10
What is It ---------------- 10
What’s More ---------------- 14
Read and understand the content of every topic because you will be
assessed on what have you learned or understood by answering or performing
the activities provided.
1
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.
2
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.
What’s New
3
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.
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
What is It
Guide Questions:
4
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?
5
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.
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 171°F (77°C). If a high-temperature
6
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.
7
Chemical Sanitizer Solutions
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.
8
Directions B: Identify what is referred to in each statement. Choose your
answer in the box below. Write your answer in your TLE notebook.
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.
9
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.
fork cup
plate
What is It
10
The Three Sink Dishwashing Method
11
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.
12
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.
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
13
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.
14
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
a.
c.
15
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.
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
_______.
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.
16
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.
17
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
18
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
19
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
20
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.
21
Answer Key
22
References
12, June. “4 Types of Cleaning Agents and When To Use Them.” Canadian Institute of
Food Safety, June 12, 2017. https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-
when-use-them.
Carolyn Forte, Good Housekeeping Institute. “The Key to Getting Rid of Water Spots Is
Placing Glasses Between the Tines in Your Dishwasher.” Good Housekeeping. Good
Housekeeping, November 19, 2019.
https://www.goodhousekeeping.com/appliances/dishwasher-reviews/a22031/dishwasher-
tips-0306.
“Correct Dishwashing Procedure – The Three Sink Method: Hand Washing Poster, Food
Safety, Food Safety Posters.” Pinterest, February 16, 2020.
https://www.pinterest.ca/pin/88031367695154531/.
23
Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?
q=degreaser+clipart.
“Guide to Cleaning and Sanitizing Kitchen Utensils.” cleanipedia. Accessed June 29,
2020. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-
sanitizing-kitchen-tools-and-equipment.html.
“How to Troubleshoot & Repair Commercial Dishwasher – Best Tips on One Place.”
Chem Mark Site. Accessed June 29, 2020. https://www.chemmarkinc.com/dishwasher-
problems-care-and-maintenance.
“Ovadine (PVP Iodine) Fish Egg Disinfectant for Fish Farms & Hatcheries.” Syndel.
Accessed June 29, 2020. https://syndel.com/product/ovadine-pvp-iodine/.
“Steam Cleaning and Sanitization.” Patriot USA Commercial Cleaning Janitorial Service.
Accessed June 29, 2020. http://patriotusallc.com/services/janitorial-service/steam-
cleaning-and-sanitization/.
24
Team, FabHow. “How to Sterilize Glass Jars and Bottles: 6 Ways to Prevent Mold
Growth.” Fab How, September 25, 2018. https://www.fabhow.com/how-to-sterilize-
glass-jars.html.
25
For inquiries or feedback, please write or call: