Senior High School

Technical-Vocational
Livelihood
Home Economics
Cookery 2
Second Semester – Module 1
Clean, Sanitize, and Prepare Tools, Utensils, and
Equipment Needed in Preparing Egg Dishes
 COPYRIGHT 2021

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Development Team of the Module

Writer: Ruby V. Domiquel

Editor: Leonila J. Floria
Reviewers: Grace E. Relliquete, Juliet E. Tan, Maria Linda D. Enario,
Wendelyn P Cortina, Jennifer C. Lejesta
Illustrators: Stephen B. Gorgonio, Joeneven M. Lejesta
Layout Artists: Ivan Paul V. Damalerio, Joseph L. Sajolan, Alberto S. Elcullada, Jr.
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Cookery 2
Second Semester – Module 1
Clean, Sanitize, and Prepare Tools,
Utensils, and Equipment Needed in
Preparing Egg Dishes

ii
Introductory Message
For the facilitator:
Welcome to Technology and Livelihood Education 11 Self-Learning Module on
Clean, Sanitize, and Prepare Tools, Utensils, and Equipment Needed in Preparing
Egg Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also aims
to help learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

For the learner:

Welcome to Technology and Livelihood Education 11 Self-Learning Module on

Clean, Sanitize, and Prepare Tools, Utensils, and Equipment Needed in Preparing
Egg Dishes!
This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be enabled
to process the contents of the learning resource while being an active learner.

ii
CONTENT STANDARD The learner demonstrates an understanding the
knowledge, skills, and attitudes required in
cleaning and sanitizing kitchen utensils, tools,
equipment needed in preparing egg dishes.

PERFORMANCE The learner independently clean, sanitize, and

STANDARD prepare tools, utensils and equipment needed in
preparing egg dishes.

LEARNING PERFORM MISE ‘EN-PLACE

COMPETENCIES:
1.1 Clean,sanitize, and prepare tools, utensils,
and equipment needed in preparing egg
dishes.

LEARNING OBJECTIVES: Cognitive:

• Name kitchen tools and equipment to be
cleaned and sanitized.
• Identify tools, utensils, and equipment
needed in egg preparation

Affective:
• Value the importance of cleaning and
sanitizing.

Psychomotor:
• Clean, sanitize kitchen utensils, tools,
and equipment in accordance with
prescribed standards.

1
INTRODUCTION
This Self-Directed Learning Module was developed in order to provide
students the essential knowledge, values, skills and understanding the task on how
to clean, maintain and sanitize kitchen tools, equipment, and working premises which
are essential routines after each preparation of foods in the kitchen.

PRE-TEST

Directions: Read and understand each statement carefully. Choose the correct
answer and write the letter on the space provided before the number.

1. The process of removing visible dirt from a surface.

A. Cleaning
B. Sanitizing
C. Washing
D. Cleaning and sanitizing

2. It is a small hand tool used generally in decorative works such as

making garnishes
A. Bread knife
B. Butcher knife
C. Channel knife
D. Paring knife

3. To be effective in cleaning and sanitizing the utensils, tools and

equipment, what are the two-step process to be remembered?
A. Surfaces must be cleaned and rinsed after being sanitized
B. Surfaces must first be sanitized and rinsed before being
cleaned
C. Surfaces must first be cleaned and rinsed before being
sanitized
D. Surfaces must first be sanitized and before being cleaned
and rinsed

4. Which of the following is not a factor that influence the cleaning process?
A. Rinse
B. Soil
C. Time
D. Water

2
5. In manual dishwashing, RINSE is in what step to do?
A. First
B. Fourth
C. Second
D. Third

6. It is a chamber or compartment used for cooking, baking, heating, or drying

A. Blender
B. Burner
C. Mixer
D. Oven

7. The process of washing and sanitizing dishes, glassware, flatware,

and pots and pans either manually or mechanically.
A. Chemical washing
B. Dish washing
C. Mechanical washing
D. Ware washing

8. The steps in washing dishes by machine are the same as in the

manual methods, EXEPT that the machines does the
A. Cleaning, rinsing, sanitizing
B. Cleaning, washing, rinsing
C. Scraping, washing, sanitizing
D. Washing, rinsing, sanitizing

9. It is a kitchen appliance where you store food at a cool temperature.

A. Blender
B. Oven
C. Range
D. Refrigerator

10. The following are appropriate steps for storage cabinets, EXCEPT:

A. It must be kept clean.

B. It should be full lined.
C. It must use clean and removable towels for lining.
D. It must be made of superior, corrosive-free, non-toxic,
smooth, solid and chipping-resistant materials.

3
11. It is a perforated bowl of varying sizes made of stainless steel, aluminum, or
plastic used to drain, wash, or cook ingredients from liquid.
A. Canister
B. Colander
C. Mixing bowl
D. Soup bowl

12. These containers have smooth, rounded interior surfaces, with no

creases to retain some mixtures and is used for mixing ingredients.
A. Canister
B. Colander
C. Mixing bowl
D. Soup bowl

13. The statements below are important reasons in using cleaning agents in
accordance to manufacturer’s instruction, EXCEPT:
A. To be aware of the hazards listed in the instructions.
B. To prevent workers from using the exact amount of chemicals.
C. To determine how they should be diluted, combined, and safely used.
D. To handle hazards that may occur during the preparation and when
using the chemical

14. Which of the following is the proper order/steps in manual dishwashing

premises?
1. Scrape and Pre-rinse
2. Sanitize
3. Rinse
4. Drain and air - dry
5. Wash
A. 1 5 3 2 4
B. 1 2 5 2 4
C. 5 1 3 2 4
D. 5 1 2 3 4

15. How do you prevent recontamination prior to use of tools and

equipment?
A. Make it shiny and glossy
B. Make it cleaned and unsanitized
C. Should be held inappropriately to lessen contamination of food contact
tops.
D. Keep cleaned and sanitized tools and equipment in clean storage
areas

4
REVIEW DRILL

Directions: This drill will find out how much you understand the previous lesson in
Cookery. Write your answer on the space provided for.
1. A plated salad has four structures, what are they?
a.
b.
c.
d.
2. Classify the following sandwiches either HOT or COLD sandwiches.
1. Tea sandwich
2. Hamburger
3. Hotdog sandwich
4. Egg sandwich
5. Club Sandwich

Cleanliness is the utmost concern in every kitchen where food is being

prepared, cooked and served. To avoid food contamination, kitchen tools, equipment
and other utensils used in the preparation of foods should be cleaned, sanitized, and
store properly after each use.

UNLOCKING OF TERMS

Cleaning is the process of removing particles

(solid/liquid) from the surfaces.
Equipment may talk about a little electrical
appliance, like a mixer, or a big,
costly, power-operated appliance
like range or a refrigerator
Kitchen a room where food is prepare, cook
and serve
Kitchen Utensils small items in the kitchen maybe
categorized as miscellaneous
tools or cooking utensils.
Sanitizing is a way of destroying germs and
bacteria that have not been killed by
cleaning.
Storing To place or leave something in a
place (like cabinets or refrigerators,
etc.) for following use or
safekeeping.
Tools object designed to do a specific kind
of work such as cutting or chopping
board either by directing manually or
through applied force

5
LEARNING ACTIVITIES

Activity 1. Know Me!

Direction: Name the following kitchen utensils, tools and equipment to be cleaned
and sanitized.

Kitchen utensils, tools and equipment Name

1.

2.

3.

4.

5.

6
Activity 2. Pick Me!

Directions: Inside the box below are the different kitchen tools, utensils, and
equipment. Pick which tools are used in preparing and cooking an egg dish. Write
your answers on the space provided for.

Omelet Pan Electric Mixer Channel knife

Shear Funnel oven
Spatula Whisk Rubber scraper
Spoon Refrigerator sauce pan

1. _ 6. _
2. _ 7. _
3. _ 8. _
4. 9. _
5. 10.

ANALYSIS

Think Wise!

From your previous experiences, share your insights on the following questions:
1. What are the kitchen utensils, tools and equipment to be cleaned and
sanitized at home?

__

_
2. Why you need to clean and sanitize the utensils, tools, and equipment?

_
_
3. How do you clean and sanitize the utensils, tools, and equipment you have at
home? Enumerate the steps.

7
Your answer shall be evaluated using the rubrics below.

CRITERIA 4 3 2 1 Score

Exceptionally Generally Lacks clarity, Unclear,

Clear clear, easy to clear, able difficult to impossible to
understand to understand understand
understand
Concise The The The The
explanation explanation explanation explanation
presented presented presented presented
and methods and and methods and methods
used are methods used are used are
advanced. used are somewhat inadequate.
appropriate. simple.
Comprehensive Thorough Substantial Partial or Confusion or
and explanation incomplete serious
comprehensi explanation misconceptio
ve n on the
explanation explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

ABSTRACTION

CLEAN, SANITIZE, AND PREPARE TOOLS, UTENSILS AND

EQUIPMENT NEEDED IN PREPARING EGG DISHES

An equipped kitchen is necessary if you want to venture into cooking. Having

the right utensils, tools and equipment for a particular task is important, and knowing
how to use and clean each tool is even more important.
Remember also that simple washing of utensils, tools and equipment in the
kitchen does not remove germs, only dirt. By sanitizing, you are sure to limit the risk
of food-borne illness.

8
TOOLS, UTENSILS AND EQUIPMENT NEEDED IN EGG
PREPARATION
KITCHEN TOOLS

1. Channel knife – a small hand tool used in making decorative

works like making garnishes.

2. Colander – a dish with hole of varying sizes which is made of

stainless steel, plastic or aluminum used to drain liquid from the
washed vegetables and fruits.

3. Offset-spatula – a wide bladed tool used to turn and lifting

eggs from a hot surface.
4. Pastry brush – a small tool used to brush the surface of
unbaked pastries or cookies egg white egg yolk or glaze.

5. Rubber spatula or scraper – a wide elastic plastic or rubber

scraper used to scrape off the content of bowls and pans from
the edges and fold beaten eggs in batter or whipped cream.

6. Sieve – a form of netting supported by a round metal frame

used to strain dry ingredients such as flour and starches.

7. Spoons – a slotted and perforated used for holding, mixing,

stirring and serving of foods.

8. Wire whip or whisk – a device fastened to a handle with loops

of stainless wire. It is used to mix, blend, whip and blend gravies
and sauces with eggs or batter.

KITCHEN UTENSILS
1. Egg poacher – A tiny Bain Marie with a pit-containing top dish
cup, each sized to hold an egg or has a separate poaching unit.

9
2. Omelet pan – a heavy based frying pan made of cast iron
or copper, with rounded sloping sides used only for making
omelets.
3. Measuring cup – is employed to measure solids and dry
ingredients, like flour, fat and sugar. It is commonly made from
aluminum or stainless material. Sizes range from 1, ½, ¾ and
¼ (nested cups) to at least one gallon. There are cups made
from plastic and are available in several colors, but could only
be used for cold ingredients. They could warp, causing
inaccurate measure.
4. Measuring spoon – are available sort of sizes, shapes,
materials and colors. These are used to measure ingredient
either liquid or dry. In smaller quantities of ingredients
involved within the recipe like: 1 tablespoon of butter or ¼
teaspoon of salt.
5. Sauce pan – deep cooking pan, essentially used for
cooking sauce.

6. Mixing bowl – this container is used for mixing the

ingredients with smooth rounded interior surface.

\KITCHEN EQUIPMENT
1. Oven – a room or compartment used for baking, heating or other
cooking needs.

2. Electric mixer – A hand held mixer which generally comes with

different attachments including a whisk attachment for whisking cream,
egg whites and sugar.

3. Refrigerator – A kitchen appliance that is used for preventing bacterial

contamination.

10
CLEANING AND SANITIZING TOOLS AND EQUIPMENT
To arrange all your cleaning and sanitizing activities, a cleaning program that is
an overall system should be prepared. The program should also help identify your
cleaning needs, set up a master cleaning schedule, select the supplies and tools to
use, and train yourselves to make the best of your skills.
Cleaning and sanitizing is the essential to do when preparing all equipment
that are needed in assembling egg dishes and in maintaining the workplace organized
and bacteria free.
Cleaning is the process of removing food and other types of mess from a
surface. It is done with a cleaning agent that removes unnecessary substances. On
the other hand sanitizing is the process of reducing the number of harmful
microorganisms by using heat, chemicals like chlorine and iodine. Cleaning and
sanitizing must be a two-step method to be effective. Surfaces must first be cleaned
and rinsed prior to being sanitized.
On the market, there are several cleaning items or agents and a selection of
equipment. Select the one for your workplace and follow the instructions for the mark

Here are some tips to carry your workplace training:

1. Clean in logical order
2. Different cleaning jobs needs different procedures so that it will not cause
any damage to the surface or to yourself.
3. Many cleaning agents are harmful. A severe illness may be caused by their
contact with the skin or eyes or breathing in the fumes.
4. Avoid mixing the cleaning agent with other chemical it could be very
dangerous because it produces toxic fumes.

WARE WASHING
Ware washing is the process of manually washing and sterilizing dishes, glassware,
flatware, and pots and pans. Manual washing of products uses a three-compartment
sink and is mostly used for pots and pans. In small operations, it can be used for dishes
and flatware. Mechanical washing of items is needed by a dishwashing machine able
to wash, rinse, and dry dishes, flatware, and glassware. Heavy-duty pot pan washing
machines have been designed to eliminate cooked-on food during charging
operations.

11
MANUAL DISHWASHING
Steps
1. Scratch and pre-rinse - the purpose of this procedure is to loosen whatever that
sticks to the tools or equipment.
2. Wash - use warm water at 110°F to 120°F and a good detergent for easier
scrubbing.
3. Rinse - use clean warm water to wash off detergent. Change water regularly or
a running water.
4. Sanitize - position the kitchen tools in a rack and submerged it in hot water at
170°F for 30 seconds.
5. Drain and air-dry - do not towel-dry. This may cause contamination to the
kitchen tools.

MECHANICAL DISHWASHING
The procedure in washing dishes through the use of a machine. It has the same
method as manual dishwashing except that the machine performs the washing, rinsing
and sanitizing.
Steps
1. Scratch and pre-rinse
2. Stand dishes so that the dishwasher spray will hit all surfaces.
3. Run machine for a full rotation.
4. Place the sanitizing temperature at 180°F for machine that sanitizes by heat
and at 140°F for machine that sanitizes by chemical antiseptic.
5. Air-dry and check the dishes. Do not touch food-contact surfaces.

12
CHECKING FOR UNDERSTANDING

EXERCISE 1. Organize Me!

Scenario: The visitors went home after attending the 75th birthday party of your
beloved Lola. You wanted to help your mother cleaning the soiled dishes. Now is the
right time for you to apply your skills on manual dishwashing.

Direction: Arrange the fundamental steps in manual dishwashing. Number each item
from 1-5 in their correct step or procedure. Write your answer on the space provided
for you.

_ Sanitize – position the kitchen tools in a rack and submerged it in

hot water at 170°F for 30 seconds.
_Drain and air - dry – do not towel-dry. This may cause contamination
to the kitchen tools.
_Rinse – use clean warm water to wash off detergent. Change water
regularly or a running water.
_Scratch and pre-rinse – the purpose of this procedure is to loosen
whatever that sticks to the tools or equipment.
_Wash – use warm water at 110°F to 120°F and a good detergent for
easier scrubbing.

APPLICATION
Activity 1. Tell Me!
Direction: Write your answer on the space provided for.
_ 1. My work is straining fruits and vegetables after washing
in order to drain off excess liquids.
_ 2. I do the whipping, beating of eggs, and blending of sauce
and gravies.
_ 3. If you want to bake a cake or reheat your food
you can use me what’s my name?
_ 4. My job is to keep your food from possible bacterial
contamination, what am I?
_ 5. To have an accurate measurement for dry and liquid
ingredients in small quantities you can use me

13
Activity 2. List and Write!
Directions: Go to your kitchen room, list at least 2 utensils, 2 tools and 1 equipment
available at home. Explain how will you care the said utensils, tools and equipment.
Use the table below to write your answer.

Tools/Equipment/Utensils Cleaning Sanitizing Preparing

1.
2.
3.
4.
5.

14
POST-TEST

Directions: Read and understand each statement carefully. Choose the answer and
write the letter on the space provided before the number.

1. The steps in washing dishes by machine is the same as in the

manual methods, EXCEPT that the machines does the
A. Cleaning, rinsing, sanitizing
B. Cleaning, washing, rinsing
C. Scraping, washing, sanitizing
D. Washing, rinsing, sanitizing

2. These containers have smooth, rounded interior surfaces, with no creases

to retain some mixtures and is used for mixing ingredients.
A. Canister
B. Colander
C. Mixing bowl
D. Soup bowl

3. The process of removing visible dirt from a surface.

A. Cleaning
B. Sanitizing
C. Washing
D. Cleaning and sanitizing

4. It is a perforated bowl of varying sizes made of stainless steel, aluminum,

or plastic used to drain, wash, or cook ingredients from liquid.
A. Canister
B. Colander
C. Mixing bowl
D. Soup bowl

5. In manual dishwashing, RINSE is in what step to do?

A. First
B. Fourth
C. Second
D. Third

6. It is a chamber or compartment used for cooking, baking, heating, or drying

A. Blender
B. Burner
C. Mixer
D. Oven

15
7. The process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
A. Chemical washing
B. Dish washing
C. Mechanical washing
D. Ware washing

8. It is a small hand tool used generally in decorative works such as making

garnishes
A. Bread knife
B. Butcher knife
C. Channel knife
D. Paring knife

9. To be effective in cleaning and sanitizing the utensils, tools and

equipment, what are the two-step process to be remembered?
A. Surfaces must be cleaned and rinsed after being sanitized
B. Surfaces must first be sanitized and rinsed before being
cleaned
C. Surfaces must first be cleaned and rinsed before being
sanitized
D. Surfaces must first be sanitized and before being cleaned and
rinsed

10. Which of the following is not a factor that influence the cleaning process?
A. Rinse
B. Soil
C. Time
D. Water

11. What step of manual dishwashing where the purpose is to remove or

loosen whatever that sticks to the tools or equipment?
A. Clean
B. Rinse
C. Sanitize
D. Was

16
12. Which of the following is the proper order/steps in manual dishwashing
premises?
1. Scrape and Pre-rinse
2. Sanitize
3. Rinse
4. Drain and air - dry
5. Wash
A. 1 5 3 2 4
B. 1 2 5 2 4
C. 5 1 3 2 4
D. 5 1 2 3 4

13. The following are appropriate for storage cabinets, EXCEPT:

A. It must be kept clean.
B. It should be full lined.
C. It must use clean and removable towels for lining.
D. It must be made of superior, corrosive-free, non-toxic,
smooth, solid and chipping-resistant materials

14. How do we prevent recontamination prior to use of tools and equipment?

A. Make it shiny and glossy
B. Make it cleaned and sanitized
C. Should be held inappropriately to lessen contamination of food
contact tops.
D. Keep cleaned and sanitized tools and equipment in clean storage
areas

15. The statements below are important reasons in using cleaning agents in
accordance to manufacturer’s instruction, EXCEPT:
A. To be aware of the hazards listed in the instructions.
B. To prevent workers from using the exact amount of chemicals.
C. To determine how they should be diluted, combined, and safely used.
D. To handle hazards that may occur during the preparation and when
using the chemical.

17
REFERENCES
K to 12 Basic Education Curriculum Junior High School Technical Livelihood
Education and Senior High School -Technical-Vocational-Livelihood Track Home
Economics –Cookery (NC II) 2016. Retrieved from: https://bit.ly/2BwCY0s
TLE Learning Module. Retrieved from: https://bit.ly/3fgBDsv
TLE Cookery 9. Retrieved from:
https://www.academia.edu/12853198/TLE_9_COokery
http://www.europeancleaningjournal.com/magazine/articles/latest-news/how-to-
keep-your-workforce-safe-when-using-cleaning-agents
https://www.slideshare.net/nancymorandante/educational-philosophy-as-a-
discipline?next_slideshow=1

18
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph