Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office – City of Mandaluyong
BONIFACIO JAVIER NATIONAL HIGH SCHOOL

BIBO KITS
Keys to Individualized Teaching and Self-Learning
Keys to Individual
NAME: ________________________ GRADE/SECTION: __________ SCORE: ______

Cookery GRADE 7
Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia

LET’S PRACTICE

Matched the column A to column B by writng the letter after the number, provide space after the
number. Write your answer on the space provided.

a. It is used routinely to wash table, surfaces, and

1. Solvent
_______ equipment.
Cleaner

b. It is used periodically on surfaces where grease

_______ 2. Detergent
has burned on. It is often called degreaser.

c. Used periodically on mineral deposits and other

3. Abrasive
_______ soils that detergents cannot remove.
Cleaner

4. Acid
_______ d. Used to remove heavy accumulations of soil that
Cleaner
are difficult to remove with detergents.

e. All-purpose dishwashing formula with anti-

5. Dish bacterial that efficiently removes dirt and oily
_______
soap substance in kitchen tools and equipment.

B. LET’S DO MORE

Directions: Choose the letter of the correct answer. Write your answer in your notebook.
1. The RIGHT kind of cleaning chemicals must be safe and free from____.
a. Color c. Oil
b. Dust d. Toxin
2.Classification of cleaning chemicals that are used to remove dirt that cannot be
removed with detergents.
a. Abrasive cleaners c. Detergent
b. Acid Cleaner d. Solvent
3. What is the most common method used in restaurants to clean the kitchen sink?
a. Cold water c. Hot water

MELC Quarter: I Week No.: 4 Code: TLE_HECK7/8MT0b-2

Competency: 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
 b. Frozen water d. Soda Water
4. All tools and equipment should be ____ in their designated places.
a. Break c. Remove
b. Eradicate d. Store
5. Which of the following is the CORRECT way to Clean and store Cooking Tools and
equipment?
a. Put frequently used items in a conveniently accessible location.
b. Dry all baking tools and equipment by air-drying on a drying rack or wiping a wet dish
cloth.
c. Wash all used kitchen tools and accessories by either air-drying or loading in a
dishwasher.
d. Soak all mixing bowls, spatulas, measuring spoons, cups, and mixer accessories in a
tub of boiling-hot water and add a small amount of dish soap or detergent.

LET’S TAKE THE CHALLENGE

Directions: Complete the table below by interviewing your home learning partner or any
member of your family regarding the advantages or disadvantages of using chemicals when
cleaning the kitchen surfaces, tools, and equipment.

Advantages Disadvantages

Prepared by:

LUZVIMINDA C. CASTROMERO
Teacher I

MELC Quarter: I Week No.: 4 Code: TLE_HECK7/8MT0b-2

Competency: 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