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COMMISSION ON DIOCESAN SCHOOLS OF LA UNION

MODULE FOR GRADE 7 TLE
S. Y. 2020-2021

LEARNING MODULE
TLE – COOKERY
G7/EXPLORATORY

COOKERY
MAINTAIN APPROPRIATE KITCHEN TOOLS,
EQUIPMENT, AND PARAPHERNALIA
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MODULE 1: UTILIZE APPROPRIATE KITCHEN TOOLS, EQUIPMENT,

AND PARAPHERNALIA
CONTENT STANDARD
The learners demonstrate an understanding the use and maintenance of equipment in cookery.

PERFORMANCE STANDARD
The learners independently use and maintain tools, equipment, and materials in cookery
according to standard operating procedures.

INTRODUCTION AND FOCUS QUESTION

Look at the following pictures:

What pattern do you see in the picture? How will you describe the following pictures
above?
In this module you will find out on how to maintain appropriate kitchen tools, equipment,
and paraphernalia.

LESSONS AND COVERAGE:

In this module, you will examine the essential question when you take the following lessons:
LESSON 2: Maintain appropriate kitchen tools, equipment, and
paraphernalia

In this lesson you will achieve the following:

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LESSON 2 ● select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
● clean and sanitize kitchen tools and equipment following manufacturer’s
instructions use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures
maintain kitchen tools, equipment, and work areas

ACTIVITY 1. WORD HUNT

Find the following words on the table. Encircle the words that you found on the table.
Words can be horizontal, vertical, diagonal or reverse.

CLEANING VERMIN STORE

SANITIZING CLOGGED SCRUB
DETERGENTS DRAIN CONTAMINATION
WASHING BRUSH CARE
DRYING DISPOSES REMOVE

D V E R M I N L O V E D S
R E N O V E O G N I Y R D
Y E W B G N I H S A W Y Z
E A T G K I T U W I S H S
N H G N I N A E L C E G T
G S H I G T N O E K S N N
W U S Z B S I M V R O I E
D R A I N C M E O Z P H G
P B N T R R A L M T S S R
B P L I N U T O E E I E E
R U I N R B N Y R E D W T
E R R A U A O A S T O R E
D Y D S Y W C L O G G E D

END OF EXPLORE
Let’s try to find out if there the words that you found had a relationship with the next section.
What you will learn in the next section are the facts and information necessary for you to
effectively perform your task at the end of this module.

FIRM-UP
Your goal in this section is to learn and understand key concepts about tools and equipment.
Remember, as you go through the lessons; arm yourself with pieces of knowledge.

LESSON 2: Maintain appropriate kitchen tools, equipment,

and paraphernalia
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CARE OF KITCHEN TOOLS AND EQUIPMENT

Part of safety program is a standard operating procedure on cleaning and sanitizing tools
and equipment.

1. CLEANING is the process of removing leftover food and other substances on tools and
wares. To clean thoroughly, use a cleaning agent. There is a specific cleaning agent for every
kind of dirt.

The following are used:

a) DETERGENTS – these are specially prepared cleaning agents designed to wash dishes
and other wares without forming suds.
b) SOLVENT CLEANERS – removes stubborn grease on preparation and cooking
surfaces.
c) ACID CLEANERS – removes hard mineral deposits.
d) ABRASIVE CLEANERS – removes heavily accumulated soil on food contact surfaces.

2. SANITIZING – is the application of heat, radiation, or chemicals for the purpose of

cleaning and disinfecting thoroughly any food ware or tool as to promote health and avoid
contamination of any infectious disease or harmful microorganisms.

METHODS OF SANITIZING INCLUDE THE FOLLOWING:

a) APPLICATION OF HEAT USING STEAM, HOT WATER, OR HOT

AIR
Hot water is the most commonly used. Dishwashing machines have a final
sanitizing rinse of 82˚C for 30 seconds. For sinks and dish racks, temperature is between
74˚C to 77˚C
b) USE OF CHEMICALS SUCH AS CHLORINE, IODINE, AND
QUATERNARY AMMONIUM
Effectiveness of these chemicals depend on the amount mixed with water at
required temperature. Every restaurant should have a testing kit to measure chemical
concentrations in the water solution to effectively kill harmful microorganisms.

PROCEDURE IN CLEANING AND SANITIZING

There are three standards steps in cleaning and sanitizing.
1.) WASHING
Use warm, soapy water in washing all wares
2.) SANITIZING
Pouring hot water (below boiling point, from 72˚C to 82˚C) over dishes and flatware
arranged in racks
3.) DRYING
For faster drying, use clean, and absorbent towels to wipe dry.

CLEANING THE KITCHEN

Plan and implement a schedule for regular cleaning of the kitchen as well as the fixtures
and equipment in the kitchen which includes the range, refrigerator, lights, windows, cupboards,
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counters, walls, floors, and work spaces. However, daily cleaning should be done on kitchen
floors, sinks, range, and work surfaces as these get soiled most frequently.

A CLEAN KITCHEN HAS:

1) Clean and dry floors that are free from litters and obstructions;
2) Free of flies, rodents, and other vermins;
3) Regular preventive and control of insect infestation program;
4) Effective garbage disposal system, disposes garbage in cans with tight fitting covers lined
with plastic bag, disposes garbage in the evening in another garbage disposal outside the
kitchen; and
5) A waste management system of separating biodegradable from non-biodegradable
wastes.

STEPS IN CLEANING KITCHEN

1) Sweep all loose dirt in the kitchen floor using a broom
2) Wipe with damp mop all stubborn dirt.
3) Using a cleaning solution of water-soap-vinegar mixed in the ratio of 1 gallon to 1
teaspoon to ½ cup, dip the mop in this solution and wipe across the kitchen floor from
corner and sides to center. The solution cleans and disinfects. Air dry after mopping.
4) Clean and disinfect kitchen cabinets, sick, and work surfaces with cloth dip in wate-soap-
vinegar solution in a ratio of 3 cups of water to 1 teaspoon of powdered soap or detergent
to ½ cup vinegar

PROCEDURES IN CLEANING KITCHEN EQUIPMENT AND

UTENSILS
HOW TO CLEAN RANGER
1) Wait until range is cool.
2) Removed burned food particles by scraping with a blunt scraper.
3) Wash range daily. Do not allow grease to collect on range.
4) Soak (cooled) top grids in water to which a detergent has been added. Use a stiff bristle
brush or blunt scraper to remove caked-on materials.
5) Grates and burners from gas range should be boiled in detergent solution.
6) Clogged burners from gas stoves should be opened with a stiff wire.
7) Clean top plates from gas range (cooled) by scouring in pot sink with an alkaline type
detergent.
8) For electric ranges, remove grease films with the use of an alkaline detergent and warm
water. Be sure that water does not get into electrical elements.
9) Rinse with clean water and dry with clean cloth.
10) Wipe surface made of iron with cloth treated with cooking oil to prevent rusting.

HOW TO CLEAN THE REFRIGERATOR

1) Once a week, defrost refrigerator. Remove plug from electrical connections and take out
all foods in the shelves.
2) Throw away food s that are unusable. Most leftover foods should be used up within two
days unless the food has been quick-frozen.
3) Thoroughly wash the outside and inside walls and shelves with detergent and warm water
solution.
4) Rinse with clean water then wipe with clean cloth to dry. Do not use cleaning powders
that will scratch the finish of the refrigerator. Neither should ammonia and scouring pads
be used.

HOW TO CLEAN THE MIXING MACHINE

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1) Wash bowl and beater after each use.

2) Dry beater and bowl with clean cloth before storage.
3) Clean beater shaft and body with warm water and detergent. Dry thoroughly and store.

HOW TO CLEAN THE VEGETABLE PEELER

1) Clean after each use.
2) Flush the inside of the peeler with water to remove all parings.
3) Clean thoroughly with sponge and detergent using a bristle brush.
4) Dry well before storing.

HOW TO CLEAN THE SWITCHED-TYPE OVEN

1) Wait until the oven is cool.
2) The surface should be washed with warm water and detergent aided by a bristle brush.
3) Removes racks and shelves and wash them in the sink. Scrub each thoroughly to remove
dirt.
4) Clean the inside of the oven by scraping with a blunt knife or wire brush any burnt food
particle.
5) Wipe off the heat control.

HOW TO WASH POTS AND PANS PROPERLY

1) Soak used pans in water. Hot water helps soften grease. Cold water helps soften adhering
cereal foods.
2) Scrub with a clean fiber brush or use a brush to remove burnt food. Do not use steel wool
for it breaks into small particles that may cling to the pan.
3) Half fill a basin with water and then scrub each thoroughly with a bristle brush and water
detergent solution. Scrub the inside and outside of the pan well.
4) Rinse pans in clean water and then in hot water with a temperature of about 43˚C to 60˚C
to sanitize.
5) Pans should dry almost instantly after rinsing with hot water.
6) Store pans upside down in clean shelves or racks.

HOW TO WASH DISHES PROPERLY

1) Prepare soiled dishes for washing. Separate glass, flatware, china, and silverware.
2) Pre-flush to remove soft foods. This removes the bulk of food and grease that makes a
cleaning difficult.
3) Prepare a basing of water with detergent and scrub dishes on it using a fiber brush or
sponge to remove caked residues.
4) Work from cleanest to dirtiest wares – glasses, silver, dishes, and others. This will
prevent messy washing solutions.
5) Scrub thoroughly inside and outside and change washing solution if needed
for a thoroughly scrubbed ware.
6) Rinse well in water, then sanitize with hot water (43˚C to 60˚C)

HOW TO CLEAN BROILERS

1) Remove grid and pan. Clean, wash, and rinse well.
2) Clean gauges and faucets daily.
3) Wipe surface inside and out.

HOW TO CLEAN DEEP-FAT FRYER

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1) Drain off fat and strain out sediment.

2) Fill fryer with water and detergent. Boil and drain.
3) Fill again with water mixed with one cup vinegar. Boil and drain.
4) Rinse and wipe dry inside and out.

HOW TO CLEAN THE STEAMER

1) Remove racks.
2) Clean drains.
3) Wash inside and outside every day.
4) Blow out mud leg several times every day as it is being used.

HOW TO CLEAN THE TOASTER

1) Remove all crumbs.

2) Clean tray.
3) Brush parts of the toaster.
4) Wipe surface inside and out with a clean damp cloth.

HOW TO CLEAN THE DISHWASHING MACHINE

1) Remove strainer and pans. Wash and stack outside the machine.
2) Rinse machine inside with clean water. Use a hose to flush.
3) Scrub inside with stiff brush.
4) Remove and clean the wash then wash and rinse arms and fits. Do this every day.
5) Wash tables and top of machines.
6) Clean nozzles.

HOW TO CLEAN SINKS AND DRAINS

1) Flush sink with solution of sal soda with the ratio of 4 oz. to 12 gallons of water.
2) Check drain. If slow, use a force pump.
3) Replace washers when faucets leak.

PROPER STORAGE OF CLEANED OR SANITIZED TOOLS AND

UTENSILS
1) Store in a clean, dry place, free of insects, pests, and other sources of contamination.
2) Store in close, clean, dry cupboards with cups, bowls, and glasses inverted.
3) Store utensils on the bottom shelves of open cabinets.
4) Keep wares on racks, trap shelves, and drawers. Racks and trays should be nontoxic and
noncorrosive. They should be cleaned and sanitized while shelves and drawers should be
cleaned and sanitized while shelves and drawers should be thoroughly cleaned and dried
with linings.
5) Wares like cups, saucers, plate, bowls, and glasses can be stored by stacking them. This
saves space and minimizes exposure to dust, thus, maintaining their clean condition prior
to use.

END OF FIRM-UP:
Now that you know the important ideas about this topic, let’s go deeper by moving on to the
next section.

Now that you know the important ideas about this topic, let’s go deeper by moving on to the next
section.
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DEEPEN
You are now ready to engage in more elaborate learning experiences to gradually guide you
into doing something useful in your life as a student and future entrepreneurs.

ACTIVITY 2: KNOW THY PROCESS!

In a food processing business, knowing what should be done is very essential. Based on the
previous activity, you are tasked to create a graphic organizer to illustrate the general steps in food
processing.

In this activity, you will be watching a video that will show on how to measure wet and dry
ingredients. Click on this link https://youtu.be/eyl5--dMHXU

SAMPLE GRAPHIC ORGANIZER

PROCESS QUESTIONS:
1. What do you think is the importance of knowing the steps in food processing?
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2. Do you think following the steps is significant in coming up with the expected output? Why?

To correct if your answers are correct, kindly refer to the graphic organizer below:

Scrape and pre-rinse

Wash

Rinse

Sanitize

Clean and Air Dry

If you got it right CONGRATULATIONS! You were able to internalize the general steps. If not,
answer the following questions:

END OF DEEPEN
Now that you have a deeper understanding of the topic, you are ready to do the task in the next
section.

TRANSFER
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Your goal in this section is to apply your learning to real life situations. You will be given a
practical task which will demonstrate your understanding.

ACTIVITY 3: MAKE YOUR OWN PRODUCT!

Using the proper tools and equipment, you will be going to create your own food product.

Your product will be graded based on the following: On the scale of 1-5 with 5 being the perfect.

CRITERIA
10 20 30 40 50
INADEQUATE MEDIOCRE SATISFACTORY IDEAL SURPASSING
Dishes washed
and dried and
Dishes washed
Dishes not done, put away in their
Dishes collected Dishes washed rinsed and set to
dishes and pots proper place
in sink rinsed but in sink right side of
dirty neatly, in order
sink
and ascending
size.

TOTAL SCORE: _______

END OF TRANSFER:

You have just completed the lesson. You can now proceed to the lesson about classify the
types of appropriate cleaning tools and equipment based on their uses.

POST-ASSESSMENT
Take this test and fine out how much you know about the lesson
A. MATCHING TYPE
Match column A with column B. Write the letter of the correct answer in the blank before
each number.

A B

___1. Measuring tools A. chlorin, iodine, quaternary ammonium

___2. Weighing tools B. process of disinfecting
___3. Tools for cutting C. standard cup and spoons
___4. Tools for mixing D. for removing skin of fruits and vegetables
___5. Tools for holding, lifting E. weighing scale, dietetic scale
___6. Major equipment F. measures food I grams and ounces
___7. Auxiliary equipment G. cuts meat and poultry with bones
___8. Cleaning H. measures intensity of heat
___9. Sanitizing I. range, refrigerator, oven
___10. Sanitizing chemical J. removing soiled substances, leftovers in
plates, and other wares
___11. Cleaning agents K. act of disinfecting
___12. Thermometer L. egg beater, wire whip, wooden spoon
___13. Dietetic scale M. two-tine fork, kitchen tongs, soup ladle
___14. Paring knife N. detergents, solvent cleaner, acid cleaner
___15. Butcher knife O. knife, grater, meat slicer, can opener
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B.
1. How do kitchen tools relate to the success in preparing and cooking?

2. Why is there a need to clean and sanitize dishes and wares?

GLOSSARY
INTENSITY OF HEAT – degree of strength of heat.

PERFORATED – punctured with holes.

SLOTTED – with long narrow opening or groove

MIXING – combining into one mass or mixture

ROLLING – pressing with a roller; to move by turning over and over

BIODEGRADABLE – can be broken down into harmless or safe products by the action of
microorganisms

NONBIODEGRADABLE – cannot be broken down into sage products by the action of

microorganisms

CLOGGED – hindered or obstructed (to a passage)

PRE-FLUSH – act of applying water on utensils to remove soft food sticking onto the utensils.

REFERENCES:
REX Bookstore Learning and Living in the 21st Century Worktext in Technology and Livelihood
Education 7 Pages 66 – 75
https://youtu.be/eyl5--dMHXU