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TVL- COOKERY
Grade 9/Q1 WK 1

Types of Chemicals Used in Cleaning

and Sanitizing Kitchen Tools and Equipment

JO-ANN T. BABAC
Developer

Department of Education • Cordillera Administrative Region

 Republic of the Philippines
DEPARTMENT OF EDUCATION
Cordillera Administrative Region
SCHOOLS DIVISION OF ABRA
Actividad-Economia St., Zone 2, Bangued, Abra

Published by:
Learning Resource Management and Development System

COPYRIGHT NOTICE
2020

Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the Philippines. However, prior
approval of the government agency of office wherein the work is created shall be necessary for
exploitation of such work for profit.”

This material has been developed for the implementation of K-12 Curriculum through the
Curriculum Implementation Division (CID)—Learning Resource Management Section. It can be
reproduced for educational purposes and the source must be acknowledged. Derivatives of the
work including creating an edited version, an enhancement or a supplementary work are permitted
provided all original work is acknowledged and the copyright is attributed. No work may be derived
from this material for commercial purposes and profit.
 PREFACE

This module is a project of the Curriculum Implementation Division particularly the Learning
Resource Management and Development Unit, Department of Education, Schools Division of
Abra, which is in response to the implementation of the K to 12 Curriculum.

This Learning Material is a property of the Department of Education, Schools Division of

Abra, Curriculum Implementation Division,Learning Resource Management Section. It aims to
improve learners’ performance specifically in Cookery.

Date of Development : July 01, 2020

Resource Location : Schools Division of Abra
Learning Area : Cookery
Grade Level :9
Learning Resource Type : Module
Language : English
Quarter/Week : Q1/W1
Learning Competency/Code : Clean, sanitize and store kitchen tools and
equipment
TLE_HECK9-12PA-IC-3
 ACKNOWLEDGEMENT

I would like to express my deepest gratitude and sincerest thanks to the peoplewho in one
way or another has contributed to the development and realization of this module.
To the Learning Resource Management and Development Unit, Department of Education,
Schools Division of Abrafor their technical support.
To Sir Jun P. Aguyos, EPS – TLE/ TVLfor his mentoring and suggestions.
To my Principal, Ma’am Memory O. Batondo, for her encouragement, valued comments,
and unselfish support.
To my Students who served as my inspiration in crafting this material.
To my loving family for their concern, understanding and moral support in all my undertakings.
Most importantly to God, Almighty Father for all the blessings and wisdom bestowed upon
me.

Jo-Ann T. Babac
Manabo National High School,Manabo District

DIVISION LRMS STAFF:

JONATHAN P. CABAYA
Evaluator/Editor

RIZA E. PERALTA RYNWALTER A. PAA

Librarian II Project Development Officer II

RONALD T. MARQUEZ
Education Program Supervisor for LRMS

CONSULTANTS:

HEDWIG M. BELMES
Chief Education Supervisor, Curriculum Implementation Division

CHRISTOPHER C. BENIGNO
OIC- Office of the Assistant Schools Division Superintendent

GLORIA B. BUYA-AO
Schools Division Superintendent
 TABLE OF CONTENTS

Page

Copyright Notice…………………………………………………..……...…..…. ii

Preface …………………………………………………………………...…….… iii

Acknowledgement……………………………………………………. …….…... iv

Table of Contents……………………………………………………….……. … v

Title Page…………………………………………………………………………. 1

What I need to know…………………………………………………………….. 2

What I know………………………………………………………………………. 3

What’s In………………………………………………………………………….. 4

What’s New………………………………………………………………………. 6

What’s In it……………………………………….……………….……………… 7

What’s More……………………………………...……………………………… 16

Activity 1………………………………………………………………….. 16

Assessment 1……………………………………………………………. 16

Activity 2…………………………………………………………………… 18

Assessment 2……………………………………………...……………… 18

What I have learned…………………………………………………………….. 19

What I can Do……………………………………………………………….…… 20

Post-Assessment …………………...…………………………………………… 22

Additional Activities……………………………………………….……………… 23

Answer Key……………………………………………………………………….. 25
Reference Sheet…………………………………………………...…….…….… 28

TVL- COOKERY
Grade 9/Q1 WK 1

Types of Chemicals Used in Cleaning

and Sanitizing Kitchen Tools and Equipment
 JO-ANN T. BABAC
Developer

TVL- COOKERY
Grade 9/Q1 WK 1

Types of Chemicals Used in Cleaning

and Sanitizing Kitchen Tools and Equipment

What I Need to Know?

Proper cleaning and sanitizing of the kitchen tools and equipment is essential in producing
quality and safe food . Another way to keep food sanitation at par is by protecting cleaned and
sanitized tools and equipment from contamination.You can avoid contamination by storing your
cleaned and sanitized kitchen tools and equipment properly. Therefore always consider not only
the cleaning and sanitizing of the tools and equipment but also its proper handling or storage.
 This module is specifically crafted to discuss and present to you the importance of
cleaning, sanitizing and storing kitchen tools and equipment. Focus is on the chemicals to be
utilized in the cleaning and sanitizing of tools and equipment and the storing of the cleaned tools
and equipment in the designated space.
It is necessary to read and understand the lessons from the beginning because each topic serves
as a lead to the next.

Learning Objectives:

- identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment
- prepare cleaning agents in accordance with the manufacturer’s instruction
- clean and sanitize kitchen tools and equipment in accordance to with prescribed
standards
- store cleaned kitchen tools and equipment safely in the designated space
Hope you will have a very fruitful experience learning this module. For any encountered
difficulty, try to contact your teacher.
Now, get your self ready for a whole new adventure in learning . Goodluck.!

What I Know?

Let’s determine your level of readiness on the cleaning, sanitizing and storing of the kitchen
tools and equipment.

A. Multiple Choice. Read the following statements carefully. Write the correct answer on
your answer sheet.
1. The process of removing food and other types of soil from a surface,such as a dish, glass
or cutting board.
A. storing B. cleaning C. sanitizing
2. Substances used to remove dirt, including dust, stains, bad smell and clutter on surfaces.
A. cleaning compounds B. sanitizing C. cleaning
3. Generally used to remove heavy accumulations of soil that are difficult to remove
A. abrasives B. detergents C. thermal sanitizing
4. Commonly referred to as degreaser. Used on surfaces where grease has burned on.
A. acid cleaners B. dishwashing liquid C. solvent cleaners
5. What position should we store cutting boards to avoid moisture from getting trapped
underneath the board and the accumulation of dust and grime.
A. vertical B. horizontal C. diagonal
6. What common kitchen ingredient can be used as stain remover of the
cutting board
A. salt B. cooking oil C. sugar
7. Process of reducing harmful micro organisms by using heat, radiation or
chemicals .
A. cleaning B. sanitizing C. rinsing
 8. Common kitchen ingredient that can be use in sanitizing the cutting board.
A. soy sauce B. salt C. vinegar
9. Cleaned and Sanitized tools and equipment must be:
A. stored in clean storage areas
B. exposed in the kitchen premises
C. stored in cabinets exposed to dust and microbes
10. Which of the following is the last in washing the dishes
A. glasses B. plates C. pots and pans

B. Tell Me.
Directions: Tell whether the statement is cleaning, sanitizing or storing of kitchen tools and
equipment. Write your answer on your answer sheet.

1. scraping left over food from a plate - ____________________________

2. pots and pans in a cleanstorage area - ___________________________
3. hot water being poured over a bowl - _____________________________
4. srubbing a cutting board with soapy water - _______________________
5. knife soaked in a liquid chlorine bleach solution- __________________

What’s In?
In the previous lesson, you have learned about the Methods in Preserving Meats. There are
different methods of preserving meat. These includes drying or dehydration, smoking, salting,
curing, refrigerating, freezing, canning and freeze drying.

Let’s check your memory on the previous lesson by answering the activity
below.

Remember Me
Directions: Read the statement carefully. Identify the Methods of Preserving meats being
described. Choose your answer from the box. Write your answer on your answer sheet.

drying smoking salting curing

refrigerating freezing canning freeze drying

________________ 1. The most common method of preserving meats.

________________ 2. In this method, salt, sugar,potassium or sodium nitrate , spices and other
curing elements are used

________________ 3. Improves the keeping quality of meat. It removes the water from the tissue
of the meat and the cells of spoilage organisms that may be present in the meat

________________ 4. The process involves the removal of moisture from the meat tissue by
transforming the moisture content into ice and gas.

________________ 5. Meat is stored at a temperature range of 2 to 10°C to retard mold and

bacterial growth for a limited period

________________ 6. Meat is smoked to create a distinctive color and flavor, thus helping its
preservation.

________________ 7. Meat is packed in sealed cans or jars.

________________ 8. Meat is preserved at a temperature of 10°C and below. Meats can be

preserved for two months to one year using this method.

What’s New?
Before starting with the discussion of the lessons, let’s have a start-up activity to acquaint
you with words that you will be encountering as you go through the topics of this module.

Directions:Look and loop the10 words related to the Cleaning, Sanitizing, and storing of the
Kitchen Tools and Equipment. The words can be found in any direction. Write these words on your
answer sheet.

Z S D F G T H Y I K L O P A S

M I C R O O R G A N I S M S L

R E R T U Y I O P K L J H G F
 A W E R T Y U A I O P B X P M

B T Y U O P L C L E A N I N G

R Z O A W Y A I S X C V S Y E

A X K S Q T Z D Q D B J A T D

S O L V E N T C L E A N E R S

I G M T R G X L W S T K T I T

V T V S E V C E Z I T I N A S

E C H E M I C A L S D O W U B

S U C V N Y R N E W Q P D O N

S D I S I N F E C T Z F W R M

E O S T N E G R E T E D S E K

R P P I L P I S T O R I N G O

Were you able to find all? If so, that’s great. Move on to understand them better. Happy reading.

What’s in it?
Is Cleaning the same as Sanitizing? Is it necessary to sanitize after cleaning?
Why is it important to clean, sanitize and store kitchen tools and equipment
properly? Cleaning and Sanitizing kitchen tools and equipment must be a part of
the standard operating procedures that make up your food safety . Improper
cleaning and sanitizing kitchen surfaces allow harmful microorganisms to be
transferred from one food to another.

Cleaning is the process of removing food and other types of soil from a surface , such as
dish, glass, or cutting board. Cleaning is done with a cleaning agent. The right cleaning agent
must be selected because not all cleaning agents can be used on food-contact surfaces.(A food-
contact surface is the surface of equipment or utensil 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 Compounds

Detergents – These are cleaning agents, solvent or any substance used to wash tablewares,
surfaces, and equipment.

Solvnt Cleaners – commonly referred to as degreasers, they are used on surfaces where grease
has burned on. Oven and grills are examples of areas that need frequent degreasing.

Acid Cleaners – used periodically in removing mineral deposits and other soils that detergents
cannot eliminate such as scale in washing machines, and steam tables, lime build up on
dishwashing machines and steam tables.

Abrasives – generally used to remove heavy accumulations of soil that are difficult to remove with
detergents, solvents and acids.

Other Chemicals used for cleaning and sanitizing kitchen tools and equipment

1. Ammonia
2. Dishwashing Liquid
3. Chlorine
4. Carbonic Acid
5. Timsen
6. Disinfectants and Soaps

Note: Always check product label and instruction before use. Keep Safe

After the discussion on the different cleaning agents, are you ready to clean
your kitchen tools and equipment? It’s time for you to learn the procedure on how to
wash the dishes properly. Ready?

Dishes can be washed either manually or mechanically? Manual Dishwashing involves the
use of hands in scrubbing the items to be washed. It is the most common practice in many
households here in the Philippines. Mechanical dishwashing on the other hand is dishwashing
with the use of a dishwasher machine.

Steps in Manual dishwashing

1. Wear rubber gloves if you have
dry hands or other skin problem.
Wear aprons

2. Scrape all the large pieces of

food on the dishes and place it in a
compost bin or garbage can

3. Fill the sink with water and add a

considerable amount of detergent.
The hotter the water, the better its
sanitizing and grease cutting
properties. Use tolerable heat so
not to scald yourself

4. Wash the lightest soiled items

first . Start with glasses, cups and
flatware. Soap each piece
individually and rinse in hot water.
5. Wash plates, bowls and serving
dishes. Remember to scrape these
items beforewashing. Soap each
piece gently and rinse in hot water.

6. Wash pots and pans last. Soak

them first and don’t forget to clean
the bottom.

7. Lay your dishes out on a rack to

air-dry or wipe them clean with a
towel.

8. Run a hand over the dish to

ensure they are thoroughly cleaned.
If there are still some grease
remaining, consider rewashing the
item

9. Rinse out brush, sponge and

 allow to dry. Sterilize using boiling
water

10. Wipe down the sink and your

tools.

Tips and warnings to observe in washing the dishes

□ Wash glassware first before greasy pots and pans.

□ Rubber gloves will protect hands, and allow you to use hotter water for washing or rinsing
□ Dishes may be hand dried with a clean cloth.
□ Try adding a tablespoon of baking soda to soapy water to soften hands while cutting grease.
□ Never dump sharp knifes into soapy dishwater where they cannot be seen.
□ Laundry detergent or automatic dishwater detergents should not be used for hand washing
dishes.
□ Keep dishwashing liquid out of the reach of children.

Steps in Mechanical Dishwashing

1. Fill you dishwasher logically
2. Don’t crowd the dishes
3. Add detergent
4. Turn it on
5. Dry the dishes

How to Clean, Remove Stains, Sanitize and Store

The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to
bacteria. Whether you are using plastic or wood cutting board, proper cleaning and sanitizing is
essential.

Cleaning the cutting board

- use a metal scraper or spatula to

scrape away any remaining bits of food.
- Scrub the board with hot, soapy water
- thoroughly

Removing Stains from the Cutting Board

 - Wet the stained area with water and
sprinkle it with salt and allow the salt to
melt undisturbed for 24 hours.Then rinse
- Prepare a paste using salt and water then
scrub the paste in the stained area
- Scrub the cutting board with hot, soapy water.
Rinse and allow to air dry

Sanitizing the Cutting Board

- Use a diluted liquid chlorine bleach.

Combine 1 teaspoon of bleach to one quart of water.
- You may also use vinegar solution.
Combine one part vinegar to five partswater.
- Pour the solution into the entire surface area.
- Rinse then allow to air dry orclean cloth to dry
Storing the Cutting Board

- Store it vertically or in upright position

to avoid moisture being trap underneath
and the accumulation of dust and grime.

Fundamental Cleaning Procedures for Equipments

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed
with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment
surfaces
3. Rinse – rinse all surfaces with cold or hot water, to remove all reamaining
Chemical solution and food soil residues
4. Acid rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing
Agent. Time and chemical concentration are critical for optimum results

Factors that Influence the Cleaning Process

1. Soil –varying degrees of food soil will be deposited on the equipment during production. These
food soil will require complete removal during the cleaning
process.
2. Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed.
3. Temperature - in the presence of a cleaning solution most soils become more readily soluble
as the temperature increases.
4. Chemical Concentration – varies depending on the chemical itself, type of soil, and the
equipment to be cleaned. Concentration will normally be reduced as time and temperature are
increased.
5. Mechanical Force – as simple as hand scrubbing with a brush or as complex as turbulent flow
and pressure inside a pipeline.This aids in the soil removal and typically reduces time,
temperature and concentration requirements.
6. Water – minerals in hard water can reduce the effectiveness of some detergents or sanitizers.
Water used for cleaning and sanitizinng must be potable and pathogen free.

After the cleaning process comes next is the sanitizing . Sanitizing and
cleaning are both methods of enhancing hygiene. Cleaning and sanitizing must
always go hand in hand, cleaning should be done first and then followed by the
sanitizing to ensure the desired result. But How?
Are you ready to learn more about sanitizing?

Sanitizing is the process of reducing the number of bacteria on the surface that has been
cleande to prevent them from causing harm. Sanitizing is done using
heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing.
The items to be sanitized must first be washed properly before sanitizing.

Methods of Sanitizing

1. Thermal Sanitizing – It invoolves the use of hot water or steam

Three methods of using heat to sanitize surfaces
- Steam
- Hot air
- Hot water – the most common method used in restaurants.
▪ It must be at least 171 F ( 77 C )
2. Chemicals – Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium.
Factors that influence the effectiveness of Chemical Sanitizers
a. Concentration – The presence of too little sanitizers will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic
b. Temperature – Chemical sanitizers work best in water that is between
55° F (13° C ) and 120° F ( 49° C).
c. Contact Time – The cleaned item must be in contact with the sanitizer for
the recommended length of time inorder for the sanitizer to kill harmful
microorganisms.

Characteristics of ideal Chemical Sanitizer

- Approved for food contact surface application
- Has a wide range or scope of activity
- Destroys microorganisms rapidly
- Stable under all types of conditions
 - Tolerate a broad range of environmental conditions
- Readily solubilizes and possesses some detergency
- Low in toxicity and corrosivity
- Inexpensive
- Can penetrate small cracks and crevices
- Non-corrosive to metal surfaces
- Non-selective to microbial groups
- Leaves no residues
- Easily measurable

After the Cleaning and Sanitizing of the Kitchen tools and Equipment, storing comes
next. Proper storing is very important to prevent recontamination prior to use

Cleaned and sanitized tools and equipment must be:

- Stored in cleaned storage areas
- Handled properly to minimize contamination of food contact surface

Steps in Organizing Kitchen Cabinets

- Remove all the equipment and scrub shelves with soapy water
- Think of what you need most often and make sure that it is in an easy to reach position
- They should be stored in a clean dry place adequately protected against vermin and
other source of contamination
- Cup, bowls, and glasses must be inverted for storage
- When not stored in closed cabinets, utensils and containers must be covered or inverted
whenever possible
- Utensils must be stored on the bottom shelves of cabinets below the working top level
- Rack, trays must be made of materials that are imperious, corrosive resistant, non-
toxic, smooth durable and resistant to chipping
- Full-lined drawers are not acceptable. The use of clean and removable towels for lining
drawers is acceptable

What’s More?
We all have our ways of Cleaning, Sanitizing and Storing our Kitchen Tools and
Equipment. The ways may differ from one another, but one thing is for sure, w e all want the best
and the safest for our family.

Activity 1: Tell me a Story

Directions: In a form of a short story, enumerate your Best Practices in Cleaning, Sanitizing and
Storing Kitchen Tools and Equipment at home. Write your story on your answer sheet.

That was amazing ! Good Job .Move on to the next activity.

Assessment 1: Rumble Jumble

Directions: Jumble the Rumbled Steps in Manual dishwashing. Arrange the correct order by
putting numbers below the picture. Start with 1 as the first step , 2 as the second one,and so
on.Write your answer on your answer sheet.
a. b.

_______________ __________________

c. d.

_______________ _______________

e. f.

_________________ _______________
g. h.
 _________________ _______________

i. j.

________________ ________________

Were you able to organize your tools properly. If so, Good Job. Proceed to the next activity
to learn more on cleaning, sanitizing and storing of the kitchen tools.

Assessment 2: Fact or Bluff?

Directions: Read and Analyze the Statements carefully. Put a check ( /) mark in the box if the
statement states a fact and (x) mark if the statement is a bluff. Write your answer on your answer
sheet.

□ 1.Glasses should be lined up by color

□ 2.Kitchen Cabinet s should be scrubed with soapy water
□ 3. Cleaning is not required before the sanitizing process
□ 4. Tools that are used often should be stored at the back portion
□ 5. When not stored in closed cabinets or lockers, utensil and containers
must be covered or inverted whenever possible
□ 6. In Manual dishwashing pots and pans should be washed frist
□ 7. The use of clean and removable towels for lining drawer is not acceptable
□ 8. Racks, trays and shelves must be made of materials that are imperious,
Corrosive-resistant, non-toxic, smooth,durable and resistant to chipping
□ 9. Cleaned and Sanitized tools and equipment must be stored in
cleaned storage area
□ 10.Cups, bowls and glasses must be inverted when stored

What I Have Learned?

Directions:Do what is asked in each item. Write your answer sheet.
1. Differentiate Cleaning, Sanitizing and Storing.
______________________________________________________________________________
______________________________________________________________________________
_____________________________________

2. What are the factors that affect the cleaning process?

______________________________________________________________________________
______________________________________________________________________________
_____________________________________

3. Cleaning Compounds are used in the Cleaning and Sanitizing of the Kitchen Tools and
Equipment. Complete the table below by filling the data needed.

CLEANING COMPOUNDS FUNCTIONS/ USES

Acid Cleaners

Abrasives

Solvent Cleaners

Detergents

What I can do
A. Try and Try
DIRECTIONS: You are assigned to do the dishwashing for a day, Start from breakfast, lunch and
then dinner. Experiment on the effectiveness of the following by using one kind per washing:
powder detergent, laundry detergent, dishwashing liquid. Record your observation on the space
provided. Then make a conclusion on which works best for washing the dishes.
Write your answer on your answer sheet.

powder detergent laudry detergent dishwashing liquid

Conclusion:____________________________________________________________________
______________________________________________________________________________
_______________________________________________________

B. Tell Me More
DIRECTION:Answer the following briefly. Write your answer on your answer sheet.

1. Why is it important to Clean, Sanitize and Store tools and Equipment properly?
______________________________________________________________________________
______________________________________________________________________________
_____________________________________

2. Which do you prefer, Manual or Mechanical dishwashing?Why?

______________________________________________________________________________
______________________________________________________________________________
_____________________________________
3. In manual dishwashing, what item is to be washed first and what should be the last and why?
______________________________________________________________________________
______________________________________________________________________________

Post Assessment
Let’s see how much you learned.

Matching Type
Direction: Match column A to its corresponding answer in column B. Write your answer on your
answer sheet.

A B
________ 1. Sanitizing a. removing food and other soil
________ 2. Store in clean storage area from a surface
________ 3. Abrasives
b.substances used to remove dirt
________ 4. Pots and Pans c. used to remove heavy accumulation
 ________ 5. Salt of soil that are difficult to remove
________ 6. Vertical d. referred as degreasers
________ 7. Solvent cleaners e. proper position in storing cutting
________ 8. Cleaning boards
________ 9. Cleaning compounds f. kitchen ingredient used to remove
________ 10. Vinegar stain from cutting boards
g. reducing of harmful microorganisms
h. kitchen ingredient used in sanitizing
i. proper storage of kitchen utensils
j. last to be washed

B. Tell Me
Directions: Tell whether the statement is cleaning, sanitizing or storing. Choose the letter of the
correct answer.Write your answer on your answer sheet.

a. cleaning b. sanitizing c. storing

_______1.Kitchen shears soaked in a liquid chlorine bleach solution

_______ 2. Hot water poured over spoons and forks
_______ 3. Scraping left over food from a bowl
_______ 4. Pots and pans in a clean storage area
_______ 5. Scrubbing a cutting board with soapy water

Additional Activities
Way to go, Kiddo!Work on the following to ensure your mastery of the lessons.

A. Identify Me
Directions: Identify the following statements and write your answer on your answer sheet.

1. _______________________ is one Method of Sanitizing that involves the use of hot water or
steam
2 ._______________________ are cleaning compound that is commonly referred to as
degreasers.
3. _______________________ are substances used to wash tablewares, surfaces, and
equipment.
4. _______________________ is the process of reducing the number of bacteria on the surface
that has been cleaned.
5. _______________________ is a cleaning compound that is generally used to remove heavy
accumulations of soil.
6. _______________________ is the process of removing food and other types of soil from a
surface, such as dish, glass, or cutting board.
7._______________________ is done using heat, radiation, or chemicals
8. _______________________ is the factor that influence the effectiveness of Chemical Sanitizers
in reducing harmful microorganisms.
9. _______________________ are used periodically in removing mineral deposits and other
soils that detergents cannot eliminate
10. ______________________ is the process of handling kitchen tools and equipment that has
been cleaned and sanitized

Finally, you’re through with module 1.Congatulations! keep it up. Relax. Take a deep breath
and be prepared for the next module. Goodluck!

B. Match It for Me
DIRECTIONS: Match the statements with its corresponding picture. Write the letter of your choice
on your answer sheet.

a. Cleaning
________1. Removal of stains from cutting
boards with the use of salt and water.

____ the
____ cutti
2. ng
scru board with hot, soapy water
bbin b. Storing
g of

________3. 1 teaspoon of bleach +

1 quart water or 1 part vinegar+ 5
parts water

c. Sanitizing
_________4. This helps to avoid
Moisture from getting trapped
underneath the board and the
accumulation of dust and grime

d. Removing Stains

Finally, you’re through with module 1.Congatulations! keep it up. Relax. Take a deep breath
and be prepared for the next module. Goodluck!