9

TLE
Quarter 1 – Module 4:
Cookery
Technology and Livelihood Education
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writers:Bai Dido L. Mamalimping, Normalyn S. Omnes, Musharifa A. Kanakan, Emilie P.
Solvero, AsiahKathleya Suzanne R. Tiboron, MiharbiTibungcog, Lynie G.
Bongbonga, Normina L. Kabalu, Norhayma J. Paning, Pahima M. Eman
Editors:Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist:Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain - REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. DIstor, EdD – EPS, EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGENRegion

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: [email protected]
 9

TLE
Quarter 1 – Module 4:
Cookery
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Self-Learning Module (SLM)

onClean and Sanitize Kitchen Tools and Equipment!

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.

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For the learner:

Welcome to the Technology and Livelihood EducationSelf-Learning Module

(SLM)Clean and Sanitize Kitchen Tools and Equipment!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to clean and kitchen premises in accordance with prescribed standards. The
scope of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module focuses on:

 Lesson 4 - Clean and Sanitize Kitchen Premises.

After going through this module, you are expected to:

1. recognize kitchen premises to be cleaned and sanitized.
2.clean the kitchen area in accordance with food safety and occupational health
regulations.
3 clean surfaces without damaging property and adversely affecting health
4. use cleaning agents in sanitizing kitchen premises safely
5. follow cleaning schedule based on enterprise procedures
6. follow safety and first aid procedures

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 What I Know

PRETEST

Directions: Read the following questions carefully and choose the letter of the correct
answer. Write it on your activity sheet.

1. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful sugar or any kind of sweets.

2. Which of the following is the proper order in washing the dishes?

A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

3. Which of the following is the proper order/steps in cleaning kitchen premises?

1. Rinse all surfaces with cold to hot water

2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with sanitizing agent

A. 2 4 13 B. 3 1 4 2 C. 3 2 1 4 D. 1 2 3 4

4. Which of the following are the ways to ensure the cleanliness of the kitchen?
A. Remove unnecessary clutter from surfaces.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

5. The following are the ways to ensure the cleanliness of the kitchen except
A. Use one chopping board when slicing different kinds of food.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

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 Lesson
Clean and Sanitize Kitchen
4 Premises
The lesson deals with the various types of chemicals and equipment for cleaning and
sanitizing premises and first aid procedure for accidents caused by chemicals.

What’s In

Time to check your understanding. Ready?

Review of Lesson 1
ACTIVITY 1.CREATE AND POST

Direction: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment and working premises using cartolina paper, coloring materials, pencil,
pentel pen and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA

5 Creatively and neatly done showing much relevance to the given

topic

4 Creatively done and neat enough with relevance to the given topic

3 Creatively done and neat enough but no relevance to the given topic

2 Simply done and neat enough but not so relevant to the given topic

1 Poorly done with erasures and irrelevant to the given topic

TOTAL

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 What’s New

ACTIVITY 2. SKILLS TRIAL

Direction: In the picture below, encircle the kitchen premises to be
cleaned and sanitized. Use the given activity attached to this module.

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 What is It

Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the
kitchen area during food preparations.

Here are the kitchen premises to be cleaned and sanitized:

1. Kitchen floor
2. Counter tops
3. Tables surfaces
4. Walls
5. Floors
6. shelves
Procedure for disinfecting premises

a. Preliminary cleaning is required

b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop,
and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge, or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.

How to Keep Your Kitchen Clean and Safe?

Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets
that you do not use any more, as unused appliances would only tend to gather dust.
Be sure that any appliances which are still maintained and used are stored in a safe
place that is out of reach of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly shopping,
remove old and rotten food and clean shelves and racks. Look at expiration dates
and be sure to label any containers of homemade food or leftovers. Don't make a
habit of keeping food for too long in the fridge; rotten food will breed bacteria and
may even contaminate fresh food that is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other
insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do
this every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any
germs which might have remained even after you emptied out the rubbish will die
and cannot multiply. Also, this will remove any foul smells which might be emanating
from the trash bin.

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5. Use separate chopping boards for different kinds of food. Keep separate
chopping boards for your meat and your vegetables to reduce the spread of bacteria.
Clean the meat chopping board extra carefully, especially after cutting chicken, as
raw food has a higher tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with every day. Use a different cloth
for surfaces than for dishes. Wash the cloth with hot water and, as appropriate,
bleach. Use separate towels for hands and dishes, and change both of those
regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on the
floor. It is better to use cleaning material that you can easily throw out after and
prevent from contaminating other food, instead of using towels or sponges which you
would still be likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away instead of letting
the mess stay there. Aside from making sure that germs do not use the spillage as a
breeding ground, immediate mopping would also prevent unwanted accidents such
as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you are done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons
and controls, and light switches in and around your kitchen with cleaning agents.
Even if they seem clean to the naked eye, they may already be harboring bacteria.
11. Wash your hands before handling food and again if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.

Safety measures

The following are safety measures that you should do when using cleaning agents:

1. Ensure adequate ventilation.

2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic, or rubber gloves.
6. Wear protective eye and face wear.

Can you think of any more safety measures?

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and
cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.

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3. Store in a cool, well-lit, and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
their content and use. 8. Ensure that the use by date or manufactured date is clearly
readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

How many more can you think of?

A Reminder!
When you accidentally splashed a liquid detergent in your classmate’s eye. You
should let a running water flow in your classmate’s affected eye or use an eye wash
for at least 15 minutes then cover the eye with a light gauge eye patch. Bring the
person to an eye doctor or checkup.

What’s More

Additional precautions on using other household cleaners.

 DO NOT mix drain cleaners with other cleaning products, including other
drain cleaners.
 ALWAYS flush drains with ample amounts of clean water before dumping,
used cleaning solutions/ mixtures.

What I Have Learned

ACTIVITY 3

Direction: Fill in the blank with a word or a group of words to make the
sentence complete. Write your answer in your activity sheet.

1. Store chemicals and cleaning agents in a cool, well-lit and

____________________ room.

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 2. Make sure chemicals and other cleaning agents ___________________,
specifying their content and use.

3. Storage containers should be free of ___________ and ___________.

4.The storage area should be ____________secure and locked when not in use.

5. Always store chemicals in designated________________.

What I Can Do

You did Great! Now letus see what you can do on the learnings you gained.

ACTIVITY 4

Direction: Arrange the given procedure for disinfecting premises in proper sequence.
Use A for the first step, B for second and so on. Write your answer in aactivity sheet.

________1. Apply solution to hand, non-porous surface thoroughly wetting it

with cloth, mop, and sponge. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
________2. Sponge on mop or allow to air dry.
________3. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables, and stove top with potable water before rinse.
________4. Preliminary cleaning is required
________5. Use a spray device for spray application Spray 6-8 inches from the
surfaces, scrub with a brush, sponge, or cloth. Avoid inhaling sprays.

Assessment

Directions:Read the following questions carefully and choose the letter of the correct
answer. Write your answer in a separate sheet of paper.

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1. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful sugar or any kind of sweets.

2. All the following are recommendations for the storage and security of chemicals
and cleaning agents except?

A. Keep them in a separate area away from food and other products.
B. Keep on lower shelves to prevent accident and to keep chemicals from falling
into food products
C. Store in a hot, unventilated room.
D. Ensure that the use by date or manufactured date is clearly readable.

3. Which of the following is the proper order in washing the dishes?

A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

4. Which of the following is the proper order/steps in cleaning kitchen premises.

1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues.
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with sanitizing agent

A. 2 4 13 B. 3 1 4 2 C. 3 2 1 4 D. 1 2 3 4

5. The following are the ways to ensure the cleanliness of the kitchen except?
A. Use one chopping board when slicing different kinds of food.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

Additional Activities

Congratulations! You almost accomplish the module. For your last task, do the
following.

Direction: List down five contact equipment, containers and utensils that needs to
be cleaned thoroughly after it is used. Write your answer in your activity sheet.

1. _____________

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2.______________
3.______________
4.______________
5.______________

Answer Key

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 15
Www. Bebstaurantstore.com
Manual 1
Technical-Vocational-Livelihood Home Economics
Reference
What I Have What’s New
Learned 1. kitchen shape Pre -
1. well ventilated
2. clearly labelled test/Assessment
2. Counter tops
3. corrosion and
3. Tables surfaces 1.B
moisture
4. kept 2. C
5.container 4. walls
5. Floors 3.D
Activity 4 4.B
1.D 6. shelves
2.A 5.A
3.B
4.E
5.C
Www.ajar.id.com

Www.dummies.com

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: [email protected]

17
2
For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: [email protected]