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TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY NC II
(EXPLORATORY)

Quarter 2 – Module 2:
Kitchen Cleaning Tools and
Equipment
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 2: Kitchen Cleaning Tools and Equipment

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

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Writers: Chona C. Alcazar
Editor: Jerwin M. Luisen
Reviewers: Alpha D. Palconit
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Layout Artist:
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Lorna C. Ragos – Education Program Supervisor
Learning Resource Management

Printed in the Philippines by ________________________

Department of Education – Region XI
Office Address: Energy Park, Apokon, Tagum City, 8100
Telefax: (084) 216-3504
E-mail Address: tagum.city@deped.gov.ph
 7/8
COOKERY NC II

Quarter 1 - CLEAN AND

MAINTAIN KITCHEN
PREMISES

Module 2: Kitchen
Cleaning Tools and
Equipment
 Classifying the Types of Appropriate Kitchen
Lesson 2
Cleaning Tools and Equipment

Let Us Learn!

Welcome!

This module is prepared to help you achieve the required learning outcome,
Utilizing appropriate kitchen tools, equipment and paraphernalia. This will be the
source of information that will enable you to acquire the knowledge, skills and
attitudes in this particular trade independently at your own pace or with minimum
supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully. It is
divided into sections which cover all the skills and knowledge you
need to successfully complete this module.
- Use the self-check questions at the end of each section to test your
own progress.
- When you have completed this module (or several modules) and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with you to asses you. The result of your
assessment will be recorded in your Competency Achievement Record.

This module contains the following Lessons:

1. Classify the types of appropriate cleaning tools and
equipment based on their uses.
2. Safety Measures in Doing Household Tasks.
3. Maintenance of Cleaning Equipment

Learning Objectives:
After reading this information sheet, you are expected to classify and
maintain the types of appropriate cleaning tools and equipment based on
their uses that are commonly used in the kitchen.

1
 Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. A tool with a flat, smooth rubber blade, used to remove or control the flow
of liquid on a flat surface. It is used for cleaning and in printing.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

2. This is used for reaching and sweeping of floor without as tool. It is also
used to in stairwells, ceiling corners and other high areas.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

3. A cleaning implement for sweeping made of bundle of straws or twigs

attached to a long handle.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

4. A cleaning tool commonly used to scoop the dirt and wastes on the floor.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

5. A watertight, vertical cylinder or truncated cone, with an open top and a

flat bottom, usually attached to a semi-circular carrying handle that is used
to hold water or any liquid solution used in cleaning.
a. Waste Container b. Bucket c. Water d. Mop

6. It is characterized by readily absorbing water and becoming soft when wet

while retaining toughness: used in bathing, in wiping or cleaning surfaces.
a. Sponge b. Paper Towel c. Scrubbing Foam

7. A device that uses an air pump to create a partial vacuum to suck up

dust and dirt, usually from floors, and optionally from other surfaces as
well.
a. Vacuum Cleaner b. Floor Buffer c. Mop d. Broom

8. An electrical appliance that is used to clean and maintain non-carpeted

floors, such as hardwood, marble, tile or linoleum. It is also known as a floor
polisher.
a. Vacuum Cleaner b. Floor Buffer c. Mop d. Broom

9. An absorbent textile made from paper instead of cloth used in drying

hands, wiping windows, dusting and cleaning up spills.
a. Dish towel b. paper Towel c. Scrubbing Foam
10. This is used to remove the contaminants of any tool and equipment.
a. Dish towel b. paper Towel c. Scrubbing Foam

2
 Let Us Study

Learning Objectives:
After reading this information sheet, you are expected to classify the
types of appropriate cleaning tools and equipment based on their uses that
are commonly used in the kitchen.

Introduction

Kitchens can quickly become the perfect breeding ground for bacteria
and germs, particularly when you are cooking for a large family or
commercial operation. You can avoid this by careful cleaning of your
wooden, metal, stone and plastic kitchen equipment and surfaces right after
cooking, and by removing harmful microorganisms through periodic
sanitization. Proper cleaning and sanitizing of kitchen tools and equipment
can help ensure the maintenance of a clean, safe kitchen.

This cleaning and sanitation in the kitchen could not be possible if we

don’t know what are those kitchen cleaning tools and equipment to be used,
what are their classifications and how to use and care them.

Common Kitchen Cleaning Tools

Name Description uses

Ø Cleaning implement for
sweeping made of
1. Broom bundle of straws or
twigs attached to a
long handle.

Ø Cleaning tool
commonly used to
2. Dustpan
scoop the dirt and
wastes on the floor.

Ø A mass or bundle of
coarse strings or yarn,
attached to a pole or
3. Floor Mop With
stick. It is used to soak
Bucket
up liquid, for cleaning
floors and other
surfaces.
3
 Ø Used for reaching and
sweeping of floor
without as tool. It is
4. Cob Webber also used to in
stairwells, ceiling
corners and other high
areas.
Ø A watertight, vertical
cylinder or truncated
cone, with an open top
and a flat bottom,
usually attached to a
5. Bucket
semi-circular carrying
handle that is used to
hold water or any
liquid solution used in
cleaning.
Ø is characterized by
readily absorbing
water and becoming
soft when wet while
6. Sponge
retaining toughness:
used in bathing, in
wiping or cleaning
surfaces, etc.
Ø A type of wide brush
with a long shaft used
for cleaning hard floors
or surfaces. Unlike a
7. Scrub Brush broom, which has soft
bristles to sweep dirt
away, a scrubber has
hard bristles for
brushing.
Ø They are hollow tubes
designed to carry
fluids from one
location to another.
Sometimes called pipes
(the word pipe usually
refers to a rigid tube,
8. Water Hose
whereas a hose is
usually a flexible one),
or more generally
tubing. The shape of a
hose is usually
cylindrical (having a
circular cross section).

4
 Ø A tool with a flat,
smooth rubber blade,
used to remove or
9. Squeegee control the flow of
liquid on a flat surface.
It is used for cleaning
and in printing.
Ø a bottle that can
squirt, spray or mist
fluids. A common use
10. Spray Bottle for spray bottles is
dispensing cool
cleaners, and chemical
specialties.
Ø Used in the kitchen to
dry dishes and other
11.Dish surfaces. Typically
Cloth/Towel they are made of
cotton or other cloth,
such as microfiber.

Ø Is used to wipe the

12.Cleaning
cleaning tools and
Cloth/Towel
equipment.

Kitchen Cleaning Equipment

Ø a device that uses an
air pump to create a
partial vacuum to suck
up dust and dirt,
usually from floors,
13. Vacuum
and optionally from
Cleaner
other surfaces as well.
The dirt is collected by
either a dust bag or a
cyclone for later
disposal.
Ø An electrical appliance
that is used to clean
and maintain non-
carpeted floors, such
14. Floor Buffer as hardwood, marble,
tile or linoleum. It is
also known as a floor
polisher.

5
 Cleaning Supplies/Materials

Ø A garment that covers

the whole hand of a
15. Gloves
person that performs
household services.

Ø A surfactant or a
mixture of surfactants
with "cleaning
16. Cleaning
properties in diluted
Detergent
solutions that is also
used in cleaning
purposes.

Ø A detergent in liquid
17. Liquid
form used for cleaning
Detergent
tools and equipment.

Ø Otherwise known as
bicarbonate of soda or
18. Baking Soda sodium bicarbonate is
used to deodorize
refrigerators.

Ø Used to remove the

contaminants of any
19. Scrubbing
tool and equipment.
Foam

Ø An absorbent textile
made from paper
instead of cloth used
19.Paper Towel in drying hands,
wiping windows,
dusting and cleaning
up spills.
Ø A liquid used for
cleaning most of the
20. Water tools and equipment. It
is also known as the
universal solvent.

Ø A container for
21. Waste temporarily storing
Container refuse and waste.

6
 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to observe

safety measures in doing household tasks.

Introduction

Housekeeping is not just cleanliness. It includes keeping work areas

neat and orderly; maintaining halls and floors free of slip and trip hazards;
and removing of waste materials (e.g., paper, cardboard) and other fire
hazards from work areas.

Safe Use
Risks can vary greatly. What important is, whoever has to use
any tool or piece of equipment as part of their job does so with care. To
ensure safe use, employers must orient workers and provide suitable
information. They must also check that workers have the appropriate
qualifications to use intricate tools and equipment. In addition, as part of
their health and safety strategy employers should offer orientation and
training. This isn’t necessary for basic items, but when certain tools and
equipment change, orientation and orientation improves skills and reminds
users of safety procedures.

Material Handling Safety

Handling material is a daily function in the workplace. All too

often it is a task taken for granted, with little knowledge of or attention to

7
the consequences if done incorrectly.

The National Safety Council offers tips on the following:

Power Lifting

Protect Yourself

• Use the correct hand protection; wear gloves to prevent cuts.

• Wear safety shoes to prevent injury to your feet from a dropped item.

Size up the Load

• Determine if you can carry a load comfortably; tip it on its side.

• Get helps if the load is too big or bulky for one person.
• Check for nails, splinters, rough strapping, and rough edges.

Lift It Right

• Make sure your footing is solid.

• Keep your back straight, with no curving or slouching.
• Center your body over your feet.
• Get a good grasp on the object and pull it close to you.
• Lift with your legs, not your back.
• Move your feet to turn. Don't twist your back.

Tough Lifting Jobs

Oversized Loads

• Don't try to carry a big load alone. Ask for help.

• Work as a team. Lift, walk, and lower the load together.
• Let one person give the directions and direct the lift.

High Loads

8
 • Use a step stool or a sturdy ladder to reach loads that are above your
shoulders.
• Get as close as you can to the load.
• Slide the load toward you.
• Do all the work with your arms and legs, not your back.

Low Loads

• Loads that are under racks and cabinets need extra care.
• Pull the load toward you, and then try to support it on your knee
before you lift.
• Use your legs to power the lift.

Power Carrying Tips

You’re Checklist

• Make sure your footing is firm.

• Ensure enough clearance at doorways to keep your hands and fingers
safe.
• Check your route for hazards.
• Take extra care at platforms, loading docks, ramps, and stairs.
• Carry long loads on your shoulders, with front end high.
• Make sure the next person has a firm grip before you hand off the
load.
• When you carry with others, everyone should carry the load on the
same shoulder, walk in step, and put the load down as a team.

Back Safety Tips

• Wear the right personal protective equipment for lifting and carrying.
• Lift with your legs, not your back; pivot, don't twist.
• Get help with tough lifting jobs.
• Spend a few minutes each day before work on power warm-ups.
• Exercise regularly to keep your back strong and healthy.
• Eat right, stay slender

9
 To maintain cleaning equipment and keep it in a good working condition,
it must be thoroughly cleaned and
stored correctly every time it is
used. If regular maintenance does
not occur, the equipment may,
over time, become dangerous to
individuals, eg. electrical accidents
through poor connections or
frayed cords on a vacuum cleaner.
Poorly maintained equipment may
also cause damage to the area
being cleaned, eg. a mop which
was used to clean glass particles may scratch a wooden floor if it is not
properly cleaned before being used again.

Cleaning of equipment

Equipment that will need cleaning includes:

• garbage receptacles
• pans
• brooms, dusters and brushes
• mops and buckets
• Electrical equipment, eg. Vacuum cleaners, polishers, scrubbers.

Simple reminders on what to do:

a. Emptying

Not all pieces of equipment need emptying; however garbage

receptacles and vacuum cleaners need to be emptied regularly.

b. Dismantling and Reassembling

Dismantling equipment allows it to be meticulously cleaned –

improving its effectiveness and often extending its life.

c. Wiping over, Washing and Rinsing

At the end of the day, each piece of equipment should be wiped over
and where appropriate washed and rinsed to prevent buildup of grime.

10
 Some items of equipment may also need to be dismantled before they
are washed and rinsed.

d. Sanitizing and drying

Any area that is in contact with bacteria must be sanitized. Sanitizing

reduces the harmful bacteria. Before cleaning any area you should
know which areas need to be sanitized and what chemicals are safe to
be used.

Correct Maintenance of Tools and Equipment

A further part of a health and safety strategy is to maintain tools

and equipment regularly. This helps to identify safety problems before they
become a serious hazard. Only qualified people should carry out the
maintenance. They should also keep records of their inspections.

Here are some:

A vacuum cleaner is a device that uses an air pump

to create a partial vacuum to suck up dust and dirt,
usually from floors, and optionally from other surfaces
as well. The dirt is collected by either a dust bag or a
cyclone for later disposal. Vacuum cleaners, which are
used in homes as well as in industry, exist in a variety
of sizes and models— small battery-operated hand-
held devices, domestic central vacuum cleaners, huge
stationary industrial appliances that can handle several hundred liters of
dust before being emptied, and self-propelled vacuum trucks for recovery of
large spills or removal of contaminated soil.

A floor buffer is an electrical appliance that is

used to clean and maintain non-carpeted floors,
such as hardwood, marble, tile or linoleum. It is
also known as a floor polisher or floor burnisher. If
it is a high speed floor buffer with a pad it rotates
at over 1000 RPM (rotation per minute). It has a
large, round scrubbing pad spinning in a circle in
one direction which is powered by a small motor,
usually directly over the center of the pad.

General Rules in the Use of Cleaning Equipment

11
 Let Us Practice

1. Check electrical appliances and equipment before use. Check if there

are frayed wires, loose plugs ad connections. Never use any appliance
that is defective.
2. Handle equipment with care and make sure it does not bump on hard
surfaces.
3. Clean and store equipment in their custodial room immediately after
use.
4. Empty dust bags of dry vacuum cleaners before they overload and
after each use.
5. Follow manufacturer’s operating instruction.
6. Schedule a regular check-up of equipment to prevent serious
breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to
rain or water. Store them indoors to protect them from getting wet.
Electrical equipment should never be used in wet surfaces.

Self-Check 2.1
MATCHING TYPE. Direction: Match column A to Column B. Write the
letter of your choice on the space provided before each number.

Column A Column B
______1. Used to wipe the cleaning tools and a. Scrub Brush
equipment

______2. It has soft bristles use to sweep dirt away b. Spray Bottle

______3. Used in the kitchen to dry dishes and c. Dish Towel

other surfaces ceiling corners and other areas

______4. A tool used to scoop the dirt and waste d. Scrubbing Foam

______5. A bottle that can squirt, spray or mist fluids e. Waste Container

12
______6. A garment that covers the whole hand of a f. cleaning cloth
person that performs household services

______7. Used to remove the contaminants of g. dustpan

any tool and equipment

______8. A container for temporarily storing h. Floor Buffer

refuse and waste

______9. An electrical appliance that is used to i. Squeegee

clean and maintain non-carpeted floors

______10. A tool with a flat, smooth rubber blade, j. Gloves

used to remove or control the flow of liquid on
a flat surface

13
 Let Us Practice More

Self-Check 2.2

TRUE or FALSE. Write T if the statement is correct and F if the statement is

incorrect.

___________1. Use the correct hand protection; wear gloves to prevent cuts.

___________2. Wear safety slippers to prevent injury to your feet from a

dropped item.

___________3. Get helps if the load is too big or bulky for one person.

___________4. Keep your knee straight, with no curving or slouching.

___________5. Lift with your legs, not your back.

___________6. Work as a team. Lift, walk, and lower the load together.

___________7. Use a couch or short stool to reach loads that are above your
shoulders.

___________8. Pull the load toward you, and then try to support it on your
knee before you lift.

___________9. Check your route for hazards, and be careless all the time.

___________10. Wear the right personal protective equipment for lifting and
carrying.

___________11. Take extra care at platforms, loading docks, ramps, and

stairs.

___________12. Ensure enough clearance at doorways to keep your hands

and fingers safe.

___________13. Let two people give the directions and direct the lift.

___________14. Do all the work with your arms and legs, not your back.

___________15. Have a regular to keep your back strong and healthy.

14
 Let Us Remember

IDENTIFICATION. Name the following cleaning tools and give its use.

No. NAME USE

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

15
 Let Us Assess

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. A device that uses an air pump to create a partial vacuum to suck up

dust and dirt, usually from floors, and optionally from other surfaces as
well.
a. Vacuum Cleaner b. Floor Buffer c. Mop d. Broom

2. An electrical appliance that is used to clean and maintain non-carpeted

floors, such as hardwood, marble, tile or linoleum. It is also known as a
floor polisher.
a. Vacuum Cleaner b. Floor Buffer c. Mop d. Broom

3. An absorbent textile made from paper instead of cloth used in drying

hands, wiping windows, dusting and cleaning up spills.
a. Dish towel b. Paper Towel c. Scrubbing Foam

4. This is used to remove the contaminants of any tool and equipment.

a. Dish towel b. paper Towel c. Scrubbing Foam

5. A tool with a flat, smooth rubber blade, used to remove or control the
flow of liquid on a flat surface. It is used for cleaning and in printing.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

6. This is used for reaching and sweeping of floor without as tool. It is also
used to in stairwells, ceiling corners and other high areas.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

7. A cleaning implement for sweeping made of bundle of straws or twigs

attached to a long handle.
a. Broom b. Squeegee c. Cob Webber d. Dustpan

8. A cleaning tool commonly used to scoop the dirt and wastes on the floor.
a. Waste Container b. Bucket c. Dustpan d. Mop

9. A watertight, vertical cylinder or truncated cone, with an open top and a

flat bottom, usually attached to a semi-circular carrying handle that is
used to hold water or any liquid solution used in cleaning.
a. Waste Container b. Bucket c. Water d. Mop
10. It is characterized by readily absorbing water and becoming soft when
wet while retaining toughness: used in bathing, in wiping or cleaning
surfaces.
a. Dish towel b. Paper Towel c. Sponge d. Foam

16
 Let Us Enhance

DIRECTIONS. List down all the cleaning tools and cleaning equipment you
can find in your kitchen. Write if where and how you use them. Follow the
format below.

Name How you use them?

Kitchen Cleaning Tools

Kitchen Cleaning Equipment

17
 Let Us Reflect

Cleaning tools and equipment is usually kept in a specifically

dedicated storage area. This may be a purpose-built cleaning storeroom
where equipment, utensils, cleaning chemicals and protective clothing is
kept.

Check that all equipment is clean and in safe working condition prior
to use Before using any item of cleaning equipment it must be standard
practice to check to make sure the item is safe to use, and is in a clean
condition.

Manufacturer’s instructions will explain the safety needs regarding

individual items such as electrically operated and battery-powered machines
but many basic checks apply across all items.

Importance of checks

Checking is important for a number of reasons:

To avoid mixing chemicals from equipment to

equipment. This may damage not only equipment
but the surfaces that the chemicals are being
applied to

To avoid transferring dirt or grime from one surface to

another. It is a standard requirement that all cleaning items must
themselves be cleaned.

To stop transportation of bacteria from one surface to another. The cleaning

items, including mops, used in food areas will not only need to be washed
but will also need to be sanitised as well.

To avoid accident and injury arising from the use of equipment that is not in
safe working order.

18
 19
Let Us Try Let Us Practice 2.1 Let Us Practice 2.2
1. F
1. B 2. A 1. T 14.T
2. C 3. C 2. F 15. T
3. A 4. G 3. T
4. D 5. B 4. F
5. B 6. J 5. T
6. A 7. D 6. T
7. A 8. E 7. F
8. B 9. H 8. T
9. B 10. I 9. F
10. C 10. T
11. T
12. T
13. F
Let Us Practice More 1.3 Let Us Asses Let Us Enhance
1. Broom - 1. A
2. Scrub brush -
2. B
3. Squeegee -
3. B
4. Dustpan -
5. Cob Webber -
4. C
6. Scrubbing Foam - 5. B
7. Mop with bucket - 6. C
8. Bucket - 7. A
9. Dish Towel - 8. C
10. Gloves - 9. B
10. C
Lesson 2: Safety Measures in Doing Household Tasks
and Equipment
Lesson 1: Classifying the Types of Appropriate Kitchen Cleaning Tools
Answer key to Activities
 References

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html
https://gltnhs-tle.weebly.com/lesson-15.html
https://www.apartmenttherapy.com/10-cleaning-tools-every-house-should-
have-182345
https://quizlet.com/112069425/types-and-used-of-cleaning-tools-
equipment-supplies-and-materials-flash-cards/

For inquiries or feedback, please write or call:

Department of Education – Division of Tagum City

Office Address: Energy Park, Apokon, Tagum City, 8100

Telefax: (084) 216-3504

2

E-mail Address: tagum.city@deped.gov.ph