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Technology and Livelihood Education

Home Economics

COOKERY 9
Quarter 1 Module 2
Cookery 9
Alternative Delivery Mode
Quarter 1 – Module 2: Cleaning and Sanitizing Kitchen Premises
First Edition, 2020

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Published by the Department of Education

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

Development Team of the Module

Writer: Jackie D. Herrera

Editors: Cigi G. Aseo
Ricmarl B. Santos
Edgar Medallo
Judelyn S. Dupitas, EdD/
Reviewers: Helen N. Flora, EPS-TLE/TVL
Ma. Nimfa R. Gabertan, EPS-English
Dr. Priscilla D. Ampuan, PSDS
Illustrators: Cid Eduardo A. Equibal Jr./Jasthyne Cates B. Salazar
Layout Artists: Jasthyne Cates B. Salazar/ Mercy A. Koolman
Management Team:
Dr. Jenilyn Rose B. Corpuz, CESO VI, SDS
Dr. Fredie V. Avendaño, ASDS
Juan C. Obierna, Chief CID
Heidee F. Ferrer, EPS-LRMS
Helen N. Flora, EPS-TLE/TVL

Printed in the Philippines by Schools Division Office - Quezon City

Department of Education –National Capital Region (NCR)
Office Address: Nueva Ecija St. Bago Bantay, Quezon City
Telefax: 3456-0343
E-mail Address: [email protected]
This module was designed for you to understand and perform cookery tasks. It is
here to guide and help you master the skills in preparing foods from the cold kitchen.
The cold kitchen, also known as Garde Manger, is that part of the kitchen where cold
foods is prepared for serving at table. It supports cooking processes that do not
require heat. But before the main lesson about the preparation of dishes in cold
kitchen, it is important that we discuss cleaning and sanitizing kitchen premises.

The module has one (1) learning outcome:

Cleaning and Sanitizing Kitchen Premises

After going through this module, you are expected to:

a. recognize tools used in cleaning and sanitizing kitchen premises;
b. clean the kitchen area hygienically in accordance with food safety and
occupational health regulations;
c. clean surfaces without damaging the property and adversely affecting health;
d. use cleaning agents in sanitizing kitchen premises safely;
e. follow cleaning schedule based on enterprise procedure; and
f. follow safety and first aid procedure.
.

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Directions: Match Column A with Column B. Write the letter of your answers
on a separate sheet of paper.
Column A Column B
1. It is a cleaning tool used in sweeping A. broom
the floor.
B. bucket
2. It is a cleaning tool used in wiping
spill and dirt on the table. C. cleaning cloth
3. It is used to hold water and cleaning
D. Dustpan
agents.
4. It is used as container for gathering E. garbage receptacle
and disposing of debris, rubbish and
F. mop
waste.
5. It is used in sanitizing the kitchen.

Lesson
Cleaning and Sanitizing
2 Kitchen Premises

Familiarizing ourselves with the processes of cleaning and sanitizing kitchen tools
and equipment is important to produce a wholesome and hazard-free food. However,
we should also ensure the cleanliness of the kitchen premises. When we say kitchen
premises, they pertain to all the areas where foods are prepared or cooked. They
include the floor, the cabinet, and other surfaces where the food may have direct or
indirect contact.

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Cleaning and sanitizing of kitchen tools and equipment was discussed in the last
lesson. Today, we shall focus on the cleanliness and sanitation of kitchen premises.
We shall learn some ideal ways on how we can maintain them for food preparation
and cooking. Imagine how pleasant it would be if all areas in our kitchen are spick-
and-span. Surely, the possibility of contamination or hazard will be lessened.

Notes to the Teacher

In this lesson, the teacher should emphasize the difference
between kitchen tools and equipment, and kitchen premises. She
should clearly identify the tools used in the preparation and
cooking activities.

The signages below are commonly seen in our surroundings. Which of these can be
found inside the kitchen? What does each symbol mean?

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Cleaning and sanitizing kitchen premises are vital because even if they do not have
direct contact with food, unclean ones could invite hazards. For instance, food which
does not have direct contact with dirty floor might attract rodents (rats), cockroaches,
flies, and other insects that may end up infesting our kitchen.
Here are some areas in the kitchen that should be cleaned and sanitized:

• Kitchen floor
• Shelves
• Counter tops and tables
• Walls and Ceilings
• Sink
• Garbage bin

Cleaning materials used in Cleaning Kitchen Premises:

MOPS
- Made from cotton/polyester. Used in mopping the kitchen floor. Ideally, there
should be one mop intended to clean the kitchen and another mop for other
areas of the house.

BROOM AND BRUSHES

- Brooms and brushes can be made from a variety of materials, ranging from
straw to a synthetic coarse bristle-like material. Their purpose is to remove
dust, dirt, and grime from surfaces.
CLOTHES AND SPONGES
- Cloths and sponges are used to clean a variety of
surfaces. Sponges are used for damp cleaning
needs and cloths are used for cleaning, polishing,
and dusting.

BUCKETS
- Buckets are used to hold water and cleaning
agents.

RUBBER GLOVES

- Gloves are worn to protect the hand from handling chemicals used in cleaning
and sanitation.

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GARBAGE RECEPTACLES
- They are used as containers for gathering and disposing of debris, rubbish,
and waste. They may be bins or disposable plastic bags. Bins that are used
repeatedly should be cleaned and sanitized.
CLEANING AND SANITIZING AGENTS
- It is a must to use cleaning and sanitizing agent to remove accumulated
soils, greases, and germs. Chemical should be handled carefully.

GENERAL PROCESS OF CLEANING

1. Remove all visible wastes from the area to be cleaned.
2. Apply cleaning agent and allow it to work on the area.
3. Rinse the cleaning agent and allow air to dry before sanitizing.
4. Apply sanitizing method (thermal/sanitizing solution).

Procedure in Cleaning the Floor

1. First, sweep the floor thoroughly. Do not forget the corners and
under the edges of appliances.
2. Next, fill the bucket with water and add cleaning solution.
3. Mop or sponge the floor starting from the corner up to the door.
4. Allow floor to dry before use.

Procedure in Cleaning Kitchen Shelves

1. Begin by removing all items from the

shelf.
2. Once the shelf is clear, dust it with a
soft cloth to remove any loose dust.
3. Wipe the shelf down with a soft cloth
and the cleaning product. Use a
cleaner designed for the material that
the shelf is made of. Always start from the top shelf and work your
way down.
4. Rinse if necessary.
5. Dry with a soft cloth.

Procedure in Cleaning Kitchen Sink and Drain

1. Always keep the outlet screened. Avoid solid waste on the drain.
2. Flush daily with 1 gal. of solution, made up of strong solution soda
(4oz.to 2 gal. of water).
3. Scrub the sink surface with sponge and rinse.
4. Use force pump or plunger if the drain is slow
5. Replace washers immediately on leaking faucets.

Procedure in Cleaning Kitchen Counter -Tops or Tables

1. Wipe stains and spills immediately.

2. Wipe with a clean rag soaked in a cleaning solution.
3. Rinse with water.

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First Aid Procedures in the Kitchen
The kitchen has many hazards. Safety inside the kitchen should be highly
prioritized.
The following are possible accidents that can happen inside the kitchen:
▪ Cuts and burns in preparation and cooking
▪ Slips on wet floors
▪ Falling tools and equipment that have not been stored
properly.
▪ Strains and injuries from lifting heavy objects.
▪ Injuries from machine and equipment
▪ Skin burns due to skin contact of chemical
▪ Fire

Basic First Aids for Kitchen Accidents

Cuts, burns, and falls are the three most common accidents in the kitchen. Here
are the first aids for these injuries:

Cuts
▪ Apply pressure to the cut with a clean cloth or bandage for a few minutes to
stop the bleeding. If you bleed through the cloth, place another one on top of
it.
▪ If it is a minor wound, dab a little antibacterial ointment over the cut. Cover
the area with a bandage or gauze pad and adhesive tape.
▪ Go to the emergency room if the bleeding is severe or does not stop after five
to 20 minutes of direct pressure. If the cut is longer than one-half inch, has
jagged edges, becomes inflamed, or oozes fluid, you will need to see your
doctor, too.
Burns
To treat burns, you first need to figure out which type you have.
▪ First-degree burn. This involves just the top layer of skin. It looks red and is
painful, like sunburn. When you press on the burned area, it turns white.
To treat it, remove any clothing or jewelry that is near the burn. If your clothes
are stuck to it, do not remove them. Place the injured area under cool,
running water for 3 to 5 minutes.
Apply an antibiotic ointment -- never ice, oil, or butter -- to your wound. Cover
it with a clean bandage. It should heal in 3 to 6 days.
▪ Second-degree burn. This is a deeper skin injury. It turns red, blisters,
swells, and hurts.
To treat it, soak the burned area in cool water for 15 to 30 minutes. Apply an
antibiotic cream to prevent infection. Cover the area with a sterile dressing.
Change the dressing each day and check for signs of infection. These include
increased in redness, swelling, pain, and pus.
The wound will take 2 to 3 weeks to heal. It will also start to itch during this
time, but do not scratch it.
▪ Third-degree burn. This is a medical emergency. Cover the wound in a cool,
wet dressing and call 911 or head to the nearest emergency room.

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 This type of severe burn involves all layers of skin and will have white or
blackened tissue on top. It might not hurt much. That is because the nerves
in the skin are damaged.
Not sure how bad your burn is? See your doctor right away if it:
o Involves your face, hands, feet, or genitals
o Is on or near a joint, such as your knee or shoulder
o Goes all the way around a part of your body (like your arm or leg)
o Is longer than 3 inches across or goes deeply into the skin
Falls
• Make sure you are not hurt before standing up. Getting up the wrong way
could make the injury worse.
• Slowly rise to your hands and knees.
• Try to crawl to a chair and pull yourself up.
• If you cannot get up on your own, yell for help
or call emergency hotline.
• If the area is swollen and you think you might
have a fracture (broken bone), try not to move
it. Call your doctor or go to the emergency
room.

What’s More

Cleaning the kitchen premises must be scheduled. This will help us monitor and
ensure that the premises are well-kept. You will now create your own Kitchen
Cleaning Schedule.
In creating your own kitchen schedule, you must do the following:
1. Check the areas that need to be cleaned.
2. Determine when you will clean them and how often.
3. Identify the tools that you need in cleaning.
4. Think of the ways on how you will do the cleaning.

KITCHEN CLEANING SCHEDULE

ITEM/AREAS WHEN TOOLS NEEDED HOW

Example:
FLOOR end of kitchen broom, dustpan, Sweep with broom
activity trash bin, mop, to remove
bucket, cleaning dirt/food scraps
agent, water. and place in bin.
Mop floors from

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 corners up to the
door.

1. What do you think is the importance of cleaning kitchen premises?

2. What do you think will happen when we do not clean our kitchen premises?
3. How can you apply your knowledge in cleaning and sanitizing in your day-to-
day activities?
4. In applying first aid, what do you think are the things that we need to
consider?

ACTIVITY 1
Directions: Draw the tools and materials asked in the following kitchen cleaning
activities. Do this on a separate sheet of paper.

Cleaning Activities Tools and Materials

1. Cleaning the
Kitchen Shelf

2. Cleaning the
Kitchen Floor

3. Cleaning the
Kitchen Sink

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 4. Cleaning the
Walls and
Ceilings

Scoring Rubrics

Criteria 10 Pts 8-9 pts 7-5 pts 0

Creativity The learner The learner was The learner was Not
was able to able to show able to show evident
show creativity creativity by creativity by
by illustrating illustrating the illustrating the
the drawing drawing with drawing with
with perfect perfect color perfect color
color combination of combination of
combination of most items. some items.
the entire
item.

Completeness The learner The learner was The learner was Not
was able to able to answer able to answer evident
answer all most of the some of the
activities. activities. activities.

Correctness All information Most information Some information Not

was correct. was correct. was correct. Evident

ACTIVITY 2
Directions: Choose a kitchen area in your home and create a tutorial on how you
can clean it properly. You must show the cleaning tools and materials that you will
use, as well as the step by step cleaning procedure. You can document it through
pictures, video, or you can create a step by step illustrations.
You will be rated according to this performance rubric:

Criteria 10 pts 8-9 pts 7-5 pts 4-1 pts 0

Creativity The crafted The crafted The crafted The crafted Not
cleaning task cleaning task cleaning task cleaning task evident
is extremely is is slightly is not very
creative and moderately creative and creative, and
shows the creative and slightly it does not
artistic side shows the shows the showcase
of the artistic side artistic side the artistic
student. of the of the side of the
student. student. student.

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 Relevance The The The The Not
presented presented presented presented evident
cleaning task cleaning task cleaning task cleaning task
is extremely is is slightly is not at all
relevant to moderately relevant to relevant to
the lesson. relevant to the lesson. the lesson.
the lesson.

Correct- The cleaning The cleaning The cleaning The cleaning Not
ness task is task is task is task was not Evident
properly properly properly properly
demonstrate demonstrate demonstrate demonstrate
d, and all d, and most d, and some d, and most
information information information information
is correct. is correct. is correct. is not
correct.

Directions: Choose the correct answer. Write its corresponding letter on a separate
sheet of paper.
1. Which cleaning tool is used in sweeping the dust on the floor?
A. Broom C. Bucket
B. Brush D. Mop

2. Which is used to hold water and cleaning agents?

A. Broom C. Bucket
B. Brush D. Mop

3. Which of the following should be done first in cleaning the kitchen shelves?
A. Dry it with a soft cloth.
B. Remove all the items from the shelves.
C. Dust it with a soft cloth to remove any loose dust.
D. Wipe the shelf down with a soft cloth and cleaning product.

4. Which is used as a container for gathering and disposing of debris, rubbish,

and waste?
A. Bucket C. Garbage Receptacles
B. Dustpan D. Sink

5. Which is NOT a common accident that happens in the kitchen?

A. burn C. fall
B. cut D. sprain

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Directions: Watch this seven-minute YouTube video that discusses 10 procedures
and tools used to clean kitchen premises. Here’s the link:
https://www.youtube.com/watch?v=kosPDfgRRGA&feature=share&fbclid=IwAR2q
AtnynI0XhZMNbF2dm7t7G0dx9_SPgOiApq2J5okkMglcclJSLdSog1w

Activity 1
You saw in the video that there are many innovative tools for different cleaning jobs.
What do you like the most? Why?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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References
Learning materials in Cookery 9
Professional Cooking 6th Edition by Wayne Gisslen
www.howtocleanstuff.net
https://www.webmd.com/a-to-z-guides/kitchen-first-aid
https://favpng.com/png_view/cleaning-materials-for-personal-care-commercial-
cleaning-maid-service-housekeeping-cleaner-png/SgyK2nhZ
https://www.flickr.com/photos/charles_hudson/4968156609
https://publicdomainvectors.org/en/free-clipart/First-aid-kit/55118.html
https://pixabay.com/photos/posted-warning-wet-floor-caution-652115/

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