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NOT

Technology and Livelihood

Education (Cookery)
Module 4
Store and Stack Kitchen Tools and Equipment
Technology and Livelihood Education - Grade 8
Alternative Delivery Mode
Module 4: Store and Stack Kitchen Tools and Equipment
First Edition, 2020

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Government of the Philippines. However, prior approval of the government agency or office wherein
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may, among other things, impose as a condition the payment of royalty.
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owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Gingoog City

Division Superintendent: Jesnar Dems S. Torres, PhD, CESO VI

Development Team of the Module

Author/s: Editor: Reviewer:

Susan P. Guevarra Lilibeth C. Estrosos
Elvira A. Almonte, EPS-Kindergarten/SPED/TLE Designate

Illustrator and Layout Artist: Jonie Mar D. Rebucas

Management Team
Chairperson:Jesnar Dems S. Torres, PhD, CESO VI
Schools Division Superintendent

Co-Chairpersons:Conniebel C.Nistal ,PhD.

Assistant Schools Division Superintendent

Pablito B. Altubar CID Chief

Members Elvira A. Almonte, EPS-Kindergarten/SPED/TLE Designate

Narcisa G. Sabello, PSDS Imelda R. Fabe, PSDS
Himaya B. Sinatao, LRMS Manager Jay Michael A. Calipusan, PDO II Mercy M. Caha

Printed in the Philippines by

Department of Education – Division of Gingoog City
Office Address: Brgy. 23, National Highway, Gingoog City
Telefax: 088 328 0108/ 088328 0118
E-mail Address: gingoog.city@deped.gov.ph
 Table of Contents
What I Know...................................................................................................................................................i
Pre-test........................................................................................................................................................i
What I Need to Know....................................................................................................................................1
What’s New...................................................................................................................................................1
Activity 2:” Know Me “.............................................................................................................................1
What is It........................................................................................................................................................1
Information Sheet 3.1.............................................................................................................................1
What I Have Learned.....................................................................................................................................5
Activity 4: “Fill Me”..................................................................................................................................5
What I can Do................................................................................................................................................5
Activity: 5 “Follow Me “...........................................................................................................................5
Assessment: (Post-Test).................................................................................................................................6
Multiple Choice.........................................................................................................................................6
Key to answers...............................................................................................................................................8
Activity: 5 “Follow Me..........................................................................................................................8
References......................................................................................................................................................9
 What I Know

Pre-test
Multiple Choice:
Directions: Read and answer the questions below. Choose the letter of the best answer.

1. After weighing and combining the ingredients, what are we going to do with all the used mixing
bowls, spatulas, measuring spoons and cups and mixer accessories in a hot water bath?
A.) wash C.) rinse
B.) soak D.) separate
2. Cleaned and sanitized equipment and utensils must be: stored on surfaces.
A.) wet C.) dry
B.) clean D.) secure
3. What are you going to remove when you clean the shelves with some soapy water? A.)
tools C.) cleaning agents
B.) food D.) everything
4. When storing, what is the position of cups, bowls and glasses? A.)
up C.) inverted
B.) side D.) down
5. What's the door for the cabinets, so everybody can see what's inside?
A.) wood C.) glass
B.) iron D.) cloth
6. What kind of cloth do you want to wipe off all the cake mix splatter from the mixer? A.)
shiny cloth C.) damp cloth
B.) dry cloth D.) satin cloth
7. What are you going to do with things you no longer use? A.)
broke C.) wash
B.) take D.) drop
8. Which is not part of the group?
A.) spoon C.) glass
B.) knife D.) serving spoon
9. Where do you put the tools you often use?
A.) lower position C.) upper portion
B.) easy to reach D.) back portion
10. Proper storage and care of washed and sanitized equipment and utensils is very necessary to avoid
this from occurring.
A.) recontamination C.) breaking
B.) dropping D..) loosing

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 Lesson Store and Stack Kitchen
3 Tools and Equipment

What I Need to Know

At the end of this module, you should be able to:

LO 3 1.1 Store or stack cleaned equipment and utensils safely in the designated place
(TLE_HECK7/8MT-0c-3)

What’s New

Activity 2:” Know Me “

Direction: List down at least 3 places in the kitchen to store and stack utensils and
equipment.

1.
2.
3.

What is It
Information Sheet 3.1
How to Clean and Store Cooking Tools and Equipment
1. After weighing and combining the ingredients, soak all the used mixing bowls, spatula,
measuring spoons and cups and mixer accessories in a hot water bath (add a small amount of
dishwasher detergent to help start the cleaning). Drop the soiled things in the soak as soon as you
use them. They're going to be easier to wash later on.

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 2. Using a wet washcloth to clean off all the cake mixture from the mixer. While you're at it, clean
away any stray spatter from the countertop and surrounding areas. Finish with a dry dishcloth if
necessary.

3. Return electrical mixers and other electronic equipment to their assigned storage areas.
4. Soak used cake pans and muffin tins in warm water with dish washing solution to soften the
baked-on or burnt food after cooking,
5. Wash all of the used baked goods and accessories either by hand washing or loading in a
dishwasher (if dishwasher-safe).
6. Dry all cooking tools and appliances by air-drying on a drying rack or wiping with a dry
dishcloth. Before storing, make sure all wooden spoons and accessories are dry.
7. Store all tools and equipment in their assigned locations. Place commonly used items in easily
accessible locations. Organize and secure electrical cords to avoid entanglement or snagging.
8. Proper storage and handling of washed and sanitized equipment and utensils is very important for
the prevention of re contamination before use.
9. Washed and sanitized equipment and utensils shall be:
 stored on clean surfaces; and
 managed to reduce contamination of the food contact surface.

10 Steps for Organizing Kitchen Cabinets

.
1. Pretend it has a glass door on it and from now on everybody can see what's inside.
2. Take an inspiration look at the pictures below.
3. Remove Everything and clean the shelves with some soapy water.
4. If you are a contact-paper sort of guy, tear out the old one and replace it with the new one.
5. Take something you're not doing anymore.
6. Think about what you get most of the time and make sure you get a place that's easy to hit.
7. Arrange all in a composition that will make you happy.
8. Perhaps you'll take a glass cabinet and line it up by color.
9. Take a step back until one of the shelves is finished.
10. Let someone else look at what you did.

Proper Storage of Cleaning Equipment

Storage of Washed Utensils
1. They should be kept in a clean dry place that is properly secured against vermin and other sources of
pollution
2. The following should be inverted for storage: cups, bowls and glasses
3. Utensils and containers shall e sealed or inverted if not kept in locked cupboards or lockers, wherever
possible. Utensils shall be stored below the working top level on the bottom shelves of the open cabinets.
4. Racks, trays and shelves should be constructed of impenetrable, corrosive, non-toxic, smooth, durable
and chipping-resistant materials.
5. Drawings shall be made of the same materials and kept tidy. Complete lined drawers are not
acceptable, but the use of clean and reversible towels for linen drawers is acceptable

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Below are pictures showing proper storage and stacking of tools, utensils and
equipment’s.
Proper stacking of glassware, chinaware and silver ware

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Storage of bottled and canned food items and other condiments

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

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http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Stacking and storage of chinaware.

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

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 What I Have Learned
Activity 4: “Fill Me”
Discuss the advantages and good practice of proper storage of tools, equipment via a graphic
organizer. Write this to your notebook operation. Please use the template below..

Proper
Storage of Tools

Good Benefits
Practice

1. 1.
2. 2.
3. 3.

What I can Do

Activity: 5 “Follow Me “

The students will perform the steps for organizing kitchen cabinets

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Rubrics will be used to evaluate your performance.
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your
learning at stake!
SCORING
ACCURACY (100%)
CRITERIA

Demonstrated and perform 5 proper ways of storing and stacking tools and
equipment

Demonstrated and perform 4 proper ways of storing and stacking tools and
equipment

Demonstrated and perform 3 proper ways of storing and stacking tools and
equipment

Demonstrated and perform 2 proper ways of storing and stacking tools and
equipment

Demonstrated and perform 1 proper ways of storing and stacking tools and
equipment

Failed to demonstrate and perform any storing and stacking procedures of

tools and equipment

Assessment: (Post-Test)

Multiple Choice:
Directions: Read and answer the questions below. Choose the letter of the best answer .

1. Racks, trays and shelves shall be made of materials that are except
A.) imperious C.) resistance to chipping
B.) non-toxic D.) toxic
2. What is the best door for cabinets so that everyone can see what is inside?
A.) wood C.) iron
B.) glass D.) cloth
3. After weighing and combining the ingredients, what are we going to do with all the used mixing
bowls, spatulas, measuring spoons and cups and mixer accessories in a hot water bath
A.) wash C.) rinse
B.) soak D.) separate
4. What is the best position of cups, bowls and glasses when storing? A.) up
C.) twisted

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 B.) inverted D.) down
5. Which of the following is not in the group?
A.) spoon C.) glass
B.) fork D.) serving spoon
6. Cleaned and sanitized equipment and utensils must be: stored on surfaces.
A.) wet C.) dry
B.) clean D.) secure
7. What are you going to remove when you clean the shelves with some soapy water? A.)
tools C.) cleaning agents
B.) food D.) everything
8. What will kind of cloth will you use in wiping off all cake mix splatter from the mixer? A.)
shiny cloth C.) damp cloth
B.) dry cloth D.) satin cloth
9. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A.) recontamination C.) breaking
B.) dropping D.) loosing
10. Where do you position the tools that you frequently use? A.)
lower position C.) upper portion
B.) easy to reach D.) back portion

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 Key to answers
Activity! “Know Me 1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include dish washing detergent and automatic dishwasher
detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners are often called
degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners
are often used to remove scale in ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult to remove with
detergents. Some abrasive cleaners also disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four hours. If they are not properly cleaned, food
that comes into contact with these surfaces could become contaminated.

Activity 2:” Know Me “

Direction: List down at least 3 places in the kitchen to store and stack utensils and equipment.

1. Cabinet
2. Drawers
3. Shelves
4. Trays
Activity 3:” Analyze Me”
Answers may vary as this is personal opinion

Activity 4 “Fill Me”

Answers may vary as this is personal opinion

Activity: 5 “Follow Me “
Rubrics will be used to evaluate your performance.

Pre-Test Post- Test

1. B 1. D

2. B 2. B

3. D 3. B

4. C 4. D

5. C 5. C

6. C 6. B

7. B 7. D

8. C 8. C

9. B 9. A

10. A 10. B

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References
*http://www.depedbataan.com/resources/kto12-tle-teachers-guide-for-grades-7-8

*http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

*https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipment

*https://gltnhs-tle.weebly.com/additional-resources1.html

*https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipmen

*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
*How to Clean and Store Baking Tools and Equipment |eHow.com
http://www.ehow.com/how_4737453_clean-store-baking-toolsequipment.html#ixzz1sMoZ00Jd
https://www.google.com/search?client=safari&rls=en&q=basic+hygiene+practices+in+kitchen&ie=UTF-
8&oe=UTF-8
https://www.recipe-calendar.com/kitchen-items/

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For inquiries and feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR) Department of Education – Division of
Office Address:Brgy. 23, National Highway,Gingoog City Telefax:088 328 0108/ 088328 0118
E-mail Address: