Republic of the Philippines Department of Education

National Capital Region

DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park Antonio
J. Villegas St. Ermita, Manila

COMMERCIAL COOKING - 7

Let’s Clean and

Maintain Kitchen
Tools, Equipment, and
Working Area in a
Proper Way

Quarter 1 Week 2 Module 2

Most Essential Learning Competency - Maintain appropriate

kitchen tools, equipment, and paraphernalia

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 HOW DO WE USE MODULE?

Before starting the module, I want you to set aside other tasks that will
disturb you while enjoying the lessons. Read the simple instructions below to
successfully enjoy the objectives of this kit. Have fun!

1. Follow all the contents and instructions shown on every page of this module
carefully.

2. Write the concepts about the lessons on your notebook. Writing enhances
learning which is important to develop and to keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard.

5. Analyze the posttest conceptually and apply what you have learned.

6. Enjoy studying!

PARTS OF MODULE

• Expectations - These are what you will be able to know after completing
the lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings
and skills did you understand from the previous lesson.
• Brief Introduction - This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of
the lessons.
• Check your Understanding - It will verify how you learned from the
lesson.
• Post-test - This will measure how much you have learned from the entire
module.

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 Lesson: TYPES OF TOOLS, AND CHEMICALS
FOR CLEANING AND SANITIZING KITCHEN
TOOLS, EQUIPMENT, AND PARAPHERNALIA

EXPECTATIONS:
You will utilize appropriate kitchen tools, equipment, and
paraphernalia. Specifically, this module will help you to:

1. Identify the various type of cleaning tools and chemicals for cleaning and
sanitizing.
2. Use tools and chemicals for cleaning and sanitizing kitchen tools and
equipment properly
3. Recognize the importance of proper use of cleaning tools and chemicals for
cleaning and sanitizing of kitchen tools and equipment.

PRE-TEST

Direction: Read the questions carefully and encircle the letter of the correct
answer.

1. Tanya is an owner of catering services where her business is packed with

reservations five times a week; to maintain the cleanliness and sanitation
of her business she uses disinfectant. Which of the following is the best
and appropriate disinfectant to kitchen utensils?
A. Acid cleaner C. Abrasive cleaner
B. Sanitizing solution D. Detergent
2. Every household has different techniques in cleaning to eliminate dirt and
soil in the kitchen. How should flatware and utensils that have been
cleaned and sanitized be stored?
A. With handles facing up
B. Below cleaning supplies
C. In drawers that have been washed and rinsed
D. In the table
3. There are two methods on how to thoroughly sanitize kitchen tools,
equipment, and paraphernalia to ensure the elimination of bacteria.
Which of the following methods demonstrate proper steps in sanitizing?
A. Spraying, Rinsing C. Drying, Spraying
B. Cleaning, Spraying D. Rinsing, Spraying

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4. Every household has different techniques in cleaning and sanitizing to
keep the kitchen healthy. Which of the following statement is not true?
A. After sanitizing, dishes should always be air dried.
B. Cleaning and sanitizing are critical to food safety in food service
operations.
C. Sanitizing is the step that removes harmful microorganisms on a
food contact surface.
D. To prevent rotting of food, cleaning supplies, equipment and
chemicals should be stored separately and well away from food,
dishes, utensils and food contact surfaces.
5. Sanitation is important to make sure that all the utensils and tools are
safe to use and free from harmful bacteria and microorganisms. What are
the three most common types of chemical sanitizers?
A. Concentration, temperature, contact time
B. Chlorine, iodine, and quarterly ammonium
C. Steam, hot water, hot air
D. Detergents, solvent cleaners, abrasive cleaners

LOOKING BACK TO YOUR LESSON

Visual Thinking Approach: Name It Like A Pro?

Directions: Identify the basic tools used in everyday cooking based on the
picture and its description. Write your answer on the provided space below.

https://tinyurl.com/lbtyl101 https://tinyurl.com/lbtyl102 https://tinyurl.com/lbtyl103

1. Chopping diced 2. Chocolates can be 3. Cross contamination

carrots is best used easily melted using this is one of the biggest
with _______________. ________________. risks in food
preparation by using
this __________________.

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 Brief Introduction
Cleaning is possible in the easiest and fastest
way when your tools/equipment fit your cleaning
needs and are easy to store in a closet or storage
space. There are several kinds of cleaning tools and
equipment with specific use and function. Proper
handling and usage is essential to maintain the
durability and function of cleaning materials.

Cleaning Equipment
Vacuum Cleaner – use to eliminate dust particles
and soil.
Floor Polisher – is an electrical appliance used for
polishing floors.
Cleaning Tools https://images.app.goo.gl/aaCqnd
Mops - It is used to soak on liquid for washing floor. CZrdwACeus9

Brooms - Use for sweeping large areas of floor

Scouring Pads - Use to scrub dirt and soil from kitchenwares
Cleaning Towel - Use for drying counter table and walls
Trash bags - Use to throw garbage or waste product

Cleaning alone doesn’t kill bacteria present in the kitchen, that’s why
it is also important to keep it healthy and well sanitized. Did you know that
there are harmful microorganism that can be transferred in kitchen tools,
equipment and paraphernalia? This means each utensils, tools, equipment
requires different cleaning techniques.

FOUR CATEGORIES OF CLEANING AGENTS

1. Detergents – are substances

containing soaps that are used to
wash tableware, surfaces, and
equipment.
2. Solvent Cleaners – are used
in every kitchen to remove grease,
dirt and oil form hard surface. It
is also called degreaser.
3. Acid Cleaners – are used
periodically for the toughest
https://images.app.goo.gl/HG8XhfnNs81gXV3A8
cleaning job to dissolve mineral
deposits.
4. Abrasive Cleaners – are either powder or liquid used to remove tough
dirt.

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SANITIZING METHODS
There are two methods on how to thoroughly
sanitize kitchen tools, equipment, and
paraphernalia to ensure the elimination of
bacteria.
1. Heat Methods – the process of exposing an
item to be sanitized in high heat for a designated
period of time. Heat methods are divided into
three categories: Steam, hot water, and hot air. https://images.app.goo.gl/vrm331s2
2. Chemicals – It is the process of removing
bacteria and microbes by soaking, rinsing and
spraying sanitizing solution. The three most
common types of chemical sanitizers are chlorine,
iodine, and quarterly ammonium. The three
factors that must be considered are: https://images.app.goo.gl/g6uZKVoTTDHMnb5q6

- Concentration – Concentration is the measure of the amount of chemicals

that will result in an ineffective reaction to the microorganism due to the
presence of insufficient amount of chemicals. Note that too much
application can be toxic.
- Temperature Chemical sanitizer works best in water between 55F(13C)
and 120F (49C). They are less effective at lower temperature.
- Contact Time – In order for the sanitizer to be more effective and to kill all
harmful bacteria and microorganisms, the cleaned item must be in contact
with chemicals or sanitizer for the proper length of time.

ACTIVITY 1

Activity 1.1: Make it Spotless

Objective: Identify the various type of
cleaning tools and chemicals for cleaning
and sanitizing.
Materials: vacuum cleaner, mops, brooms,
scouring pads, cleaning towel and trash
bags, dishwashing liquid, disinfectant.
Procedures:
1. Clear the clutter in the kitchen counter HTTPS://TINYURL.COM/TEWAP201
top and drain the sink. Starts scraping leftover food from the dishes then
wash them. What cleaning agent will you use in washing the dishes?
___________________________________________________________________________

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2. Pick up and throw the garbage in the trash bag. Mop the wet floor. Let it
dry for a few minutes.
3. Vacuum the floor. Use a disinfectant and mop the floor again. Throw the
garbage.
---------------------------------------------------------------------------------------------
Critical Thinking Questions:
1. Enumerate the different cleaning agents you used and explain how and
where they are used. ______________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. In relation to previous question, what cleaning tools or equipment is best
used in cleaning the counter top given that it’s dirty, oily and greasy?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Cite examples of cleaning tools available in your home that you usually
use to aid your kitchen. ___________________________________________________
___________________________________________________________________________
___________________________________________________________________________
---------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! Clean the other part of your house. Then, identify the various type of
cleaning tools and chemicals for cleaning and sanitizing.. Ex. Your living room, then do the
same procedures.
--------------------------------------------------------------------------------------------------------------------

ACTIVITY 2

Activity 1.2: Time to Sparkle and Shine!

Objective: Demonstrate the proper use of
cleaning tools and application of chemicals
for cleaning and sanitizing kitchen sink.
Materials: scouring pads, dishwashing
liquid, disinfectant, cleaning towel, trash https://tinyurl.com/kitcheq02
bags
Procedures:
1. Remove the leftovers from the dishes and HTTPS://TINYURL.COM/TEWAP202
throw it in a trash bag.
2. Separate the glasses, silver ware, and plates. Wash it using appropriate
cleaning agent respectively. Rinse the dishes with clean water.

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3. Sanitize by soaking the dishes in warm water and an approved sanitizer.
Make sure to follow the label’s directions for use of sanitizer.
3. Arrange the washed dishes in the dish drainer and let it air-dry.
4. Inspect all items if it is thoroughly done. After drying, handle and store
them safely.
---------------------------------------------------------------------------------------------
Critical Thinking Questions:
1. How will you handle and use kitchen tools and equipment in order to
maintain its durability and functions? _____________________________________
___________________________________________________________________________
___________________________________________________________________________
2. In the given procedure, what are the things that you must observe in
order to use the cleaning tools and chemicals properly?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. In case you ran out of cleaning agent you usually use to remove the
grease from the casserole, what will you do? __________________
___________________________________________________________________________
___________________________________________________________________________
--------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! Clean your comfort room. Then, use the cleaning tools and application
of chemicals for cleaning and sanitizing properly in doing so. Differentiate the two activities.
--------------------------------------------------------------------------------------------------------------------------------------

ACTIVITY 3

Activity 1.3: Wipe it down, Challenge!

Objective: Recognize the importance of
proper use of tools and chemicals for
cleaning and sanitizing kitchen tools and
equipment.
Materials: detergent, scouring pad,
cleaning towel, disinfectant
Procedures:
HTTPS://TINYURL.COM/TEWAP203
1. Wear a rubber gloves to protect your
skin from chemicals and cleaning agents and use a scouring pad towel with
a detergent to remove dirt and food residues from the countertop.
2. Spray a disinfectant solution let it sit for a while.

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3. Wipe down the surface with a cleaning towel or a microfiber cloth for
better results.
Critical Thinking Questions:
1. Demonstrate how important it is to know the proper use of cleaning tools
and chemicals for cleaning and sanitizing kitchen tools and equipment by
citing an example. ________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What are the importance of knowing how to use cleaning tools and
chemicals for sanitizing of kitchen tools and equipment? ___________________
___________________________________________________________________________
___________________________________________________________________________
3. Explain why harmful microorganisms can transfer from kitchen tools and
equipment and how can it be avoided. _____________________________________
___________________________________________________________________________
___________________________________________________________________________
---------------------------------------------------------------------------------------------
Modify and be creative
Try your own activity! Design a plan on how to educate the people around you about the
importance of proper use of cleaning tools and chemicals for cleaning and sanitizing kitchen
tools and equipment.
--------------------------------------------------------------------------------------------------------------------------------------

CHECK YOUR UNDERSTANDING

MAKE IT RIGHT!

HTTPS://TINYURL.COM/TEWAP203

Scenario: John, was asked to clean the gas stove, without thinking much he
used detergents to remove dirt, stains and oils.

Critical Thinking Questions

1. What do you think will happen? What should he use instead to remove
dirt or grease that is difficult to remove with detergent or other cleaning
agent?
___________________________________________________________________________
___________________________________________________________________________

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2. Why is it important to clean and maintain the kitchen tools, equipment
and working area properly? ______________________________________________
__________________________________________________________________________

3. Apply a cleaning and sanitizing method that best suits in the situation.
___________________________________________________________________________
___________________________________________________________________________
5. Given that cleaning and sanitizing is essential in the kitchen, integrate
what you have learned and experienced to help your family and peers.
___________________________________________________________________________
___________________________________________________________________________

REMEMBER

Cleanliness must be strictly observed in the house especially in the

kitchen, which should be the cleanest part of the house. The dining area
should be kept clean everyday. In order to prevent cross contamination, we
should follow properly the steps in cleaning and sanitizing kitchen utensils
after using them.
Maintaining kitchen tools, equipment and working area will give you a
pleasant kitchen and will improve its overall lifespan. If you don’t clean your
kitchen tools and equipment properly, germs and bacteria will start to grow.
To avoid this, it is important to clean and to sanitize the kitchen utensils and
equipment after using them. Thus, keeping them in good shape will help you
save money at the end.
Sanitizing is performed after cleaning kitchen tools and equipment
which is done by using different agents like chemicals, radiation, or heat. It is
designed to reduce the number of harmful microorganism. All surfaces that
come into contact with food must be cleaned and sanitized.

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 POST-TEST

Direction: Read the questions carefully and encircle the letter of the correct
answer.
1. Which of the following is the correct order of cleaning and sanitizing
kitchen tools?
A. Rinse, scrape, and remove leftover food. Wash, air-dry, sanitize
B. Rinse, scrape and remove leftover food. Wash, sanitize, air-dry
C. Remove leftover food. Rinse, air-dry, sanitize
D. Remove leftover food. Wash, Rinse, sanitize, air-dry
2. All of the following are common types of chemical sanitizers EXCEPT:
A. Chlorine C. Quartz
B. Bleach D. Iodine
3. Select the paragraph and reasoning that best demonstrate the
disadvantages of chemicals.
A. Corrosive, irritating to the skin, effectiveness decreases with
increasing pH of solution
B. Effective on a wide variety of bacteria
C. Generally inexpensive
D. Nontoxic, odorless, colorless, noncorrosive, nonirritating
4. The effectiveness of heat method to sanitize surfaces can best analyzed by
these combination.
A. Clean, sanitize, wash
B. Concentration, contact time, temperature
C. Stack, scrape, segregate
D. Steam, hot water, and hot air
5. Every household has different techniques in cleaning and sanitizing to
keep the kitchen healthy. Which of the following statement is not true?
A. After sanitizing, dishes should always be air dried.
B. Cleaning and sanitizing are critical to food safety in food service
operations.
C. Sanitizing is the step that removes harmful microorganisms on a
food contact surface.
D. To prevent rotting of food, cleaning supplies, equipment and
chemicals should be stored separately and well away from food,
dishes, utensils and food contact surfaces.

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 REFLECTIVE LEARNING SHEET

Name: ____________________________________________ Gr. & Sec:____________

Direction: On short bond paper, answer the following questions using this
diagram below:

Based on your What learnings Is there any

understanding have I found inconsistencies
on the given from this between your prior
activities, What lesson? knowledge and
do you like the understanding the
most about the importance of the
activity? lesson?

Write your What have I What learnings

insights about realized after can I share with
the lesson. doing the my families and
different peers?
activities in this
module?

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 REFERENCES

Book References:
Bernardino, J. (2013). Technology and Livelihood Education. Quezon City: Phonix
Publishing house.
Casuga, G. P. (n.d.). K to 12 Basic Education Curriculum Technology and Livelihood
Education.

Internet References:

https://poloandtweed.com/blog/types-cleaning-agents-used-housekeeping
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
and-sanitizing-kitchen-tools-and-equipment.html
http://leapforlocalfood.org/leap/wp-content/uploads/2016/02/Kitchen-
SOPs-FINAL.pdf

Acknowledgement

Writer: Redentor R. Cornejo

Editor: Dr. Amalia S. Banate

Reviewers: Carmelina DM Tan, PSDS

Management Team: Maria Magdalena M. Lim - School Division Superintendent –

Manila, Aida H. Rondilla – Chief Education Supervisor
Lucky S. Carpio – EPS and Lady Hannah C. Gillo, Librarian II - LRMS

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 LET’S DO THE CHECKING

ANSWER KEY

PRE-TEST POST-TEST

1. B 1. B
2. C 2. C
3. D 3. A
4. B 4. B
5. B 5. B

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