Technology and

Livelihood Education 7
Exploratory Course in Cookery
Quarter
1
Technology and Livelihood Education (Cookery) – Grade 7
Quarter 1 – Module 4: Tools and Materials for Cleaning and Sanitizing Kitchen
Utensils and Equipment
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Joyce Ann C. Alamag
Editor: Pearlie Pilar O. Galang
Reviewers: Pearlie Pilar O. Galang, Maricel F. Azcarraga
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
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Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
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Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Quarter 1
Self-Learning Module 4
Tools and Materials for Cleaning and
Sanitizing Kitchen Utensils and
Equipment
 For the Facilitator:

Welcome to the Technology and Livelihood Education 7 Self-Learning Module

on Tools and Materials for Cleaning and Sanitizing Kitchen Utensils and
Equipment!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and

independent learning activities at their own pace and time. Further, this also aims
to help learners acquire the needed 21st century skills especially the 5 Cs, namely:
Communication, Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist
the learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technology and Livelihood Education 7 Self-Learning Module

on Tools and Materials for Cleaning and Sanitizing Kitchen Utensils and
Equipment!
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 material while being an
active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measure how much you have learned from the
entire module.
 EXPECTATIONS

At the end of the lesson, the students should be able to:

1. differentiate the four categories of cleaning agents;
2. identify the different sanitizing methods used; and
3. give the advantages and disadvantages of the different chemical
sanitizers.

PRETEST

Directions: Write TRUE, if the statement is correct and FALSE, if the

statement is wrong. Write your answer on the space provided before each
number.
____________ 1. Cleaning is the process of removing unwanted substances
such as soil and dirt from a surface.
____________ 2. Detergents are used to clean tablewares, surfaces and
equipment.
____________ 3. Acid cleaners are also known as degreasers.
____________ 4. Chlorine is used as a chemical sanitizer in the kitchen.
____________ 5. Sanitizing is the process of reducing the germs, bacteria and
other harmful microorganism on things and surfaces to a safe level.

RECAP

Directions. Identify the classification of the following tools and equipment.

TOOL / EQUIPMENT CLASSIFICATION

1. Wooden Spoon
2. Kitchen Shears
3. Cutting Boards
4. Dry Measuring Cup
5. Colander
6. Refrigerator
7. Pastry Blender
8. Scoop / Dipper
9. Blender
10. Dredger
 LESSON

Tools and Materials for Cleaning and Sanitizing

Kitchen Utensils and Equipment
Cleaning and Sanitizing must always be part of the standard
operating procedures, especially in the food business. Food contamination is
often caused by improperly cleaned and sanitized tools, equipment, and
work areas.
Cleaning is the process of removing unwanted visible substances
such as soil and dirt on surfaces. Cleaning is usually done with the use of
appropriate cleaning tools, equipment, materials, and chemical agents.

Cleaning Tools and Equipment

1. Broom. A cleaning tool made of a bundle of straws or
twigs attached to a long handle. It is mainly used to gather or
sweep dust and other small litter on the floor.
https://bit.ly/3g1Qd8a

2. Dustpan. It is used to scoop dust and litter on the

floor.
https://bit.ly/3g2eI5a

3. Vacuum Cleaner. An electric device that pulls in dust

and dirt from different surfaces through an air pump.

https://bit.ly/3gdeEzF

4. Bucket. It is used to hold water, or any liquid used in

cleaning.

https://bit.ly/2YADof2
5. Sponge. It is used in wiping or cleaning surfaces. Some
sponges have abrasive sides to remove heavy accumulation of
dirt
https://bit.ly/2YBWdOM
 6. Dish Cloth. Used to dry dishes and other surfaces usually
made of cotton.

https://amzn.to/2Nza0Qa

Four Categories of Cleaning Agents

1. Detergents. Use detergent to regularly clean tableware, surfaces, and

equipment. It can soften and removes soil quickly. Detergents could be in
a form of powder, liquid, or gel.

2. Solvent Cleaners. Also known as degreasers. It is used to

clean surfaces where grease has burned on. It is great in
cleaning the top of your stove, ovens, and countertops.

https://bit.ly/2NuWlJB

3. Acid Cleaners. These are used to periodically clean mineral

deposits and other soils that detergents cannot remove. It is
commonly used to descale ware washing machines and steam
tables. Acid cleaners are strong cleaning agents which if not
diluted correctly can be poisonous and corrosive. https://bit.ly/3g4e47g

4. Abrasive Cleaners. These are chemicals or substances

mainly used for its rubbing and scrubbing properties to clean
the heavy accumulation of dirt and soil on surfaces like
floors, pots, and pans. https://bit.ly/3gd96oP

Although cleaning with the use of these cleaning agents removes all the
visible dirt and soil on things and surfaces, harmful microorganisms may
still be present and may result in food contamination. Thus, the need to
sanitize may be necessary. Sanitizing is the process of reducing the number
of harmful microorganisms to a safe level. It is usually done after cleaning.
Methods of Sanitizing

Sanitizing methods include heat, chemical, and radiation. Heat and

chemicals are commonly used to sanitize objects and surfaces in the
kitchen.

1. Heat
Steam, Hot Water, and Hot Air are used as methods of sanitizing
using heat. There is a required temperature to sanitize things and surfaces
in the kitchen. For hot water, the minimum temperature is 171°F (77°C) if it
is used in the third compartment of the three-compartment sink. If you are
using a high-temperature ware washing machine to sanitize clean dishes,
the temperature for the final sanitizing rinse must be at least 180°F (82°C).
And for a stationary rack, single temperature machines, the requirement is
at least 165°F (74°C). The contact time must be at least 30 seconds.

2. Chemicals
The use of chemical sanitizers is the most common and economical
method of ensuring a safe and bacteria-free environment.

Consider these three factors when using chemical sanitizers:

1. Concentration. Applying too little chemical sanitizers will not be

enough, but too much can be toxic.
2. Temperature. The best water temperature for chemical sanitizers is
between 55°F (13°C) and 120°F (49°C).
3. Contact Time. The exposure time to chemical sanitizers must be
within the recommended length of time.

Three Approved Chemical Sanitizers:

1. Chlorine. It is highly effective on a wide variety of bacteria and
inexpensive. However, if used beyond the recommended concentration
and contact time may result in corrosion and may be irritating the
skin.
Concentration = 50 ppm
Temperature (Water) = 75 – 100°F
Contact Time = 7 seconds

2. Iodine. It is a brown strong sanitizer that is less irritating to the skin

compared to chlorine. Iodine is more expensive and may stain some
surfaces like plastics.
Concentration = 12.5 – 25 ppm
Temperature (Water) = at least 75°F
Contact Time = 30 seconds

3. Quaternary Ammonium Compounds. They are positively charged

ions attracted to negatively charged materials like bacterial protein.
 They are great in sanitizing bacteria, viruses, yeasts, molds, and
fungi. They are non-corrosive, non-toxic, odorless, colorless, and not
irritating to the skin. It may be a little slow in destructing some
microorganisms and may not be compatible to some detergents and
hard water.
Concentration = U to 200 ppm
Temperature (Water) = at least 75°F
Contact Time = 30 seconds

ACTIVITIES

ACTIVITY 1

Directions: Answer the crossword puzzle by using the given hint below.

Across: Down:
1. Routinely used to wash 2. Brown in color and more
tablewares, equipment and surfaces. expensive than chlorine.
3. Removing visible dirt and soil. 5. Cleaning agent used to remove
4. Chemical Substance for rubbing mineral deposits.
and scrubbing. 6. Amount of chemical sanitizers
7. Use to wipe and clean surfaces. diluted in water.
8. Cheapest chemical sanitizer. 10. Used to collect dust and dirt on
9. Also known as degreaser. the floor.
 ACTIVITY 2

Directions: Match Column A with Column B. Write your answer on a

separate sheet of paper.

A B
1. Dirty Dishes a. Abrasive
Cleaners

https://bit.ly/2B4MesJ

2. Hard Water b. Acid

Deposits on Cleaners
Faucets

https://bit.ly/2BHzKHn

3. Burnt Pan c. Detergens

https://bit.ly/3i43LBD

4. Greasy Stove d. Solvent

Cleaners

https://bit.ly/3fZdOpW
 WRAP - UP

Topic: Tools and Materials for Cleaning and Sanitizing

Kitchen Utensils and Equipment
1. What I learned about the topic?
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________

2. What I can do with regards to the topic?

__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________________________________

3. What I want to learn more about the topic?

__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________

VALUING

If you are going to share a post on your social media as to

how important for everyone to know and be familiar with
the different cleaning and sanitizing tools and materials ,
what are you going to say?

POST
 POSTTEST

Directions: Choose the letter of the correct answer. Write your answer on a
separate sheet of paper.
1. Marie is assigned to wash the dishes after meal. What cleaning agent
should she used?
a. Abrasive Cleaners
b. Acid Cleaners
c. Detergents
d. Solvent Cleaners
2. Tom wants to make sure that all tools, equipment and surfaces are
clean and free from harmful microorganisms. What procedure must be
done?
a. Cleaning
b. Disinfecting
c. Sanitizing
d. Sterilizing
3. Lily decided to use chlorine in saniting her tools and equipment. How
long will be the recommended contact time to prevent corrosion?
a. 5 seconds
b. 7 seconds
c. 15 seconds
d. 30 seconds
4. There is a build up of grease on top of the stove. What is the best
cleaning agent to remove it?
a. Abrasive Cleaners
b. Acid Cleaners
c. Detergents
d. Solvent Cleaners
5. Which of the following senctences is incorrect?
a. Cleaning and sanitizing must be part of the standard operating
procedures.
b. Heat, Chemicals and Radiation are the most commonly used
sanitizing method.
c. The best water temperature for chemical sanitizers is between
55°F (130°C) and 120°F (49°C).
d. The approved chemical sanitizers are chlorine, iodine and
quaternary ammonium compounds.
PRE-TEST
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
RECAP
1. Mixing Tools 6. Equipment
2. Cutting Tools 7. Cutting Tools
3. Cutting Tools 8. Measuring Tools
4. Measuring Tools 9. Equipment
5. Preparatory Tools 10. Preparatory Tools
ACTIVITY 1
1. Iodine
2. Solvent Cleaner
3. Sanitizing
4. Detergent
5. Chlorine
6. Contact Time
7. Cleaning
8. Acid Cleaner
ACTIVITY 2
1. C
2. B
3. A
4. D
POST-TEST
1. C
2. C
3. B
4. D
5. B
KEY TO CORRECTION
 References

13, August. “Understanding the Difference Between Cleaning, Sanitizing &

Sterilizing.” Canadian Institute of Food Safety, August 13, 2017.
https://www.foodsafety.ca/blog/understanding-difference-between-cleaning-
sanitizing-sterilizing.

12, June. “4 Types of Cleaning Agents and When To Use Them.” Canadian Institute
of Food Safety, June 12, 2017. https://www.foodsafety.ca/blog/4-types-
cleaning-agents-and-when-use-them.

Government of the Philippines. Department of Education. “K to 12 Basic Education

Curriculum Technology and Livelihood Education Learning Module in
Commercial Cookery Exploratory Course Grades 7 and 8”

“Knowledge Center.” Introduction to Sanitizers. Accessed June 26, 2020.

https://www.microessentiallab.com/custom.aspx?id=32.

“Lesson 1.” T.L.E Learning Module. Accessed June 26, 2020. https://gltnhs-
tle.weebly.com/lesson15.html?fbclid=IwAR2KwQX_qWunibLgk8RqOK6eAdTt6
DENBNU2IS2MyYd9TB02yBFvukLOrik.