TECHNOLOGY

7/8
AND LIVELIHOOD
EDUCATION

HOME ECONOMICS
1
 7&8
COOKERY
EXPLORATORY COURSE
GRADE 7 AND GRADE 8

Module 2:
MAINTAIN APPROPRIATE KITCHEN TOOLS,
EQUIPMENT AND PARAPHERNALIA
Development Team of Modified Strategic Instructional Material

Author : Janice E. Garcia / SST-III / San Matias National High School

Editor : MARIA CARMEN M. EVANGELISTA Education Program Supervisor EPP/TLE/TVL/EsP
Alzien S. Malonzo – MT-1 / Senior High School in Apalit
Layout Artist :
Princess Joy O. Bondoc – T1 / Suclaban Elementary School
Management Team:
Zenia G. Mostoles, EdD, CESO-Schools Division Superintendent
Leonardo C. Canlas, EdD-Assist. Schools Division Superintendent
Rowena T. Quiambao, Assist. Schools Division Superintendent
Celia R. Lacanlale, PhD, Chief, CID
Maria Carmen M. Evangelista – EPS – EPP/TLE/TVL/EsP
Ruby M. Jimenez, PhD, EPS-LRMS
June D. Cunanan, ADM Division Coordinator

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 Cleaning and sanitizing procedures must be part of the standard operating
procedures in our food safety program . This will educate us in order to avoid the
spread of microorganisms.
Cleaning and sanitizing is very important. Tools, equipment and other
paraphernalia must be drained well and stored dry so as to prevent the growth
of bacteria.

Learning Competencies:
• 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, paraphernalia in accordance to standard
operating procedures.
• Maintain kitchen tools, equipment and work areas.

Instructions:
select various Determine what type of cleaning agents are the following. Write if it is
detergent,
types of solvent cleaners, acid cleaners, or abrasive cleaners. Write your answer
on your notebook.
chemicals for
cleaning and
__________________1. JOY dishwashing
sanitizing
__________________2.
kitchen tools,
Muriatic acid
__________________3.ARIEL
equipment,
__________________4.
and FAIRY
paraphernalia
__________________5. LYSOL
__________________6.PLEDGE
__________________7.CLOROX
__________________8.MR.MUSCLE
__________________9.Oxalic acid
__________________10.CIf

Instructions: Put a check (√) mark if the statement is correct and an (X) mark if
otherwise.Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water were used in absence of dishwasher.

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 Lesson
The
1 kitchen is one of the most essential part of the house because it is the center
of the family’s day- to -day living. In this lesson we will discuss the importance of
cleaning kitchen tools and equipment. Regular kitchen cleaning kills germs and
prevent the growth of bacteria on surfaces which can caused illnesses.

Fiesta is real! It seems I’m in trouble.

How will I solve these mess? Grease,
stain, unsafe residue, and soil stick on
the plates and other kitchen utensils.

Let us find out as we go along with our discussion the best way to help Yaya Angelina!

Problem solved Yaya Angelina! I am MASTER BITOY,

the expert in cleaning and sanitizing. I am here to
help you MAINTAIN APPROPRIATE KITCHEN TOOLS,
EQUIPMENT AND PARAPHERNALIA. But in order for
you to do this, let me discuss our topic first.

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 Cleaning is the process of removing food and
other types of soil from a surface, such as a dish, glass,
or cutting board. Cleaning is done with a cleaning
agent that removes food, soil, or other substances.
Cleaning agents are divided into four categories:
1. Detergents – Use detergents to routinely wash
tableware, surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples include
dishwashing detergent and automatic dishwasher
detergents.

Continuation on the next page

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.

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 Sanitizing is done using heat, radiation, or chemicals.

Methods:
1. Heat. There are three methods of using heat to sanitize surfaces
– steam, hot water, and hot air. Hot water is the most common
method used in restaurants.
2. Chemicals. Chemicals that are approved sanitizers are chlorine,
iodine, and quaternary ammonium. The three factors that must
be considered are:
A. Concentration -- The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too
much can be toxic.
B. Temperature -- Generally chemical sanitizers work best in water
that is between 55oF(13oC) and 120oF (49oC).
Contact time -- In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer for the recommended length of time.

How to clean Kitchen Floor

My step by step to clean a kitchen
1.Begin by sweeping the floor, being
sure to flush dirt from corners and •Clear the decks! Put away all the
under appliances.
items that belong in the kitchen but are
2.First attempt to clean your floor not in their proper place.
with warm water and a mop. Often, •Start at the sink
no detergents are needed.
•Spray countertops and stovetop.
3.If the dirt remains, use detergent in
warm water. Do not overly apply •Empty the refrigerator
dish soap only light bubbles should •Start at the top
appear in water.
•Wipe down Upper cabinets & clean
4. Using the mop or soft cloth, scrub microwave
the floor gently. Stubborn spots may
•Wipe down upper cabinets and
require the rubber bristled brush and
cleaning from your hands and clean microwave
knees. •Wipe down countertops and
5.Use towels to clean up excess stovetop.
moisture. Allow the floor to dry •Clean vertical surfaces of appliances
completely.
6.Make sure the floor is dry before
resuming use.

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 Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
• washing;
• sanitizing; and
· drying.
Utensils such as cutting boards, bowls and knives need to be
thoroughly washed in warm soapy water. After washing, the utensils
should look clean and there should be no food or anything else visible
on them. Effective cleaning will remove most of the dangerous bacteria
present. Sanitizing will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and
drying cycle. If you do not have a dishwasher, you will need to sanitize
in a sink using a chemical sanitizer or very hot water. If using a chemical
sanitizer such as a sodium hypochlorite– or quaternary ammonium–
based solution, ensures that it can be safely used for sanitizing eating,
drinking and cooking utensils. Follow the instructions on the container
carefully, as different sanitizers work in different ways scalded. All
utensils must then be thoroughly dried before they are re-used. Air-
drying is best but tea towels can be used if they are clean.
If you are washing up at an event being held outdoors, make sure
you have access to plenty of hot water. If hot water is not available,
disposable eating and drinking utensils should be used and enough
cooking utensils provided to last the duration of the event so that
washing up is not necessary.

Cleaning prevents the spread of bacteria and viruses. You

can beat the spread of germs by regularly disinfecting surfaces and
objects with the appropriate cleaning agents. Regularly cleaning
your kitchen not only offers an appealing look, but also helps
maintain your appliances cupboards and floors. Residue and build
up from lack of cleaning can result in costly maintenance repairs, as
well as decrease functionality in your appliances.

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I. Directions: Arrange the following steps chronologically. Use A for the first step B
for the second and so on.

__________Make sure the floor is dry before resuming use.

__________Begin by sweeping the floor, being sure to flush dirt from corners and
under appliances
__________Use towels to clean up excess moisture. Allow the floor to dry
completely.
__________First attempt to clean your floor with warm water and a mop. Often, no
detergents are needed.
__________If the dirt remains, use detergent in warm water. Do not overly apply
dish soap only light bubbles should appear in water.
__________Using the mop or soft cloth, scrub the floor gently. Stubborn spots may
require the rubber bristled brush and cleaning from your hands and knees.

II. Directions: Write true if the statement is correct and false if the statement is
in correct.

_____Utensils need to be thoroughly washed in cold water.

_____Follow the instructions on the sanitizer’s container carefully.
_____All utensils must then be thoroughly dried before they are re used.
_____Cleaning will remove most of the dangerous bacteria present in the utensils.
_____Chemical sanitizer or very hot water were used in absence of dishwasher.

Kitchens can quickly become the perfect breaching ground for bacteria and
germs. You can avoid this by following the steps in cleaning and sanitizing.
Proper storage of kitchen utiensils can help ensure the maintenance of a
clean, safe kitchen.

You did great well in all our activities. For your last task, try
answering the questions on the next page.

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On hand activity1.
Take a picture of your own kitchen floor BEFORE and
AFTER you clean it. Make a comparison and try to jot down all
the changes you have observe.

After your family dinner, volunteer to do washing the dishes,

and other tools/utensils which was use during the preparation
of food. Use appropriate cleaning agents. List down the all
the steps you’ve done.

ENJOY CLEANING!!!

1. Cut and paste pictures of Top 10 Most Essential Cleaning Materials for any
household cleaning materials for any household chores.

2. Print at least 5 sample products of the four categories of cleaning agents.

I. Choose the letter of the correct answer and write it on your notebook.

1. It is the process of removing food and other types of soil from a

surface such as dish, gloves, or cutting board.

A. cleaning C. sanitizing

B. drying D. washing

2. Which of the following cleaning agents is used periodically on

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minimal deposits and other soils that detergents cannot remove?

A. Abrasive cleaner C. Detergents

2. Which of the following cleaning agents is used periodically on minimal
deposits and other soils that detergents cannot remove?

A. Abrasive cleaner C. Detergents

B. Acid cleaners D. Solvent cleaners

3. It is use for washing tableware, surfaces and equipment.

A. Abrasive cleaner C. Detergents

B. Acid cleaners D. Solvent cleaners

4. It is done by using heat, radiation or chemicals.

A. cleaning C. sanitizing

B. drying D. washing

5. Which is NOT a method using heat to sanitize surface?

A. hot air C. steam

B. hot water D. sanitizing

II. Enumerate the following:

1-2 Sanitizing method
3-5 Factors affecting Chemical Sanitizers

THANK YOU! Remember and apply all the things your

learned from our lessons.

Grade 7 Curriculum Guide Cookery pp. 6

Grade 7 Commercial Cooking Learner’s Material pp. 49-56
•https://www.slideshare.net.module
•https://pdffiller.com405306
•https://libguides.bhtafe.edu.au
•www.3ge-learning.com
• https://fr-fr.facebook.com/388995201194586/photos/iwasan-ang-pagkalat-ng-
germs-sa-iyong-plato-mag-joy-with-the-power-of-safeguard-
/1291655970928500/
• https://www.pep.ph/guide/1420/yaya-and-angelina-the-spoiled-brat-movie-
cast-members
10
 11
Assessment
1. A
2. A II.
Enrichment
1-2
3. C 1. Heat 1. F
2. Chemicals II.
4. D 2. A 1. true
3-5
5. D 3. Concentration 2. true
3. E
4. Temperature 3. true
5. Contact time 4. B 4. true
5. true
5. C
What’s In
1. Grater 6. Measuring cup
2. Blender 7. Spatula
3. Mixer 8. Ladle
4. Rolling pin 9. Frying pan
5. Tongs 10. Strainer
What I know
1.Detergent
2.Acid cleaners II.
3. Detergent 1. X
4. Detergent 2. √
5. Acid cleaner 3. √
6. Solvent cleaners 4. √
7. Abrasive cleaner 5. √
8. Solvent cleaners
9. Acid cleaner