7/8

TLE
Technology and Livelihood Education
COOKERY

i
TLE – Grade 7
Alternative Delivery Mode
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 book 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.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Writers: Mrs. Juliet Deposa, Ms. Krisha Armah Beth S. Omadlao
Editor: Dr. Symper M. Basiliote – EPS I EPP/TLE, Ryniel Joy D. Dael, MAV.Ed,
Mr. Michael P. Nocos
Reviewers: Dr. Hazel D. Pederi, Mrs. Jasper P. Matuog
Management Team: Dr. Arden D. Monisit
Dr. Nonale Q. Resoor
Dr. Susan Balbuena
Mr. Leobill Paglinawan

Department of Education Region VI – Division of Guihulngan City

Office Address: National Highway, San Carlos City, Negros Occidental

Telefax: (035) 410-4066; (035) 410-4069; (035) 410-4474
E-mail Address: [email protected]

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 7/8

TLE
Technology and Livelihood Education
Cookery 7/8

Module 2:
Maintain appropriate kitchen
tools, equipment, and
paraphernalia

Introductory Message
iii
For the facilitator:
Welcome to the Technology and Livelihood Education (TLE) Grade7
Alternative Delivery Mode (ADM) Module on Home Economics Cookery !

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.

For the learner:

Welcome to the Technology and Livelihood Education (TLE) Grade7
Alternative Delivery Mode (ADM) Module on Home Economics Cookery !

iv
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. It covers the essential skills, knowledge and attitude on cleaning and
maintaining kitchen premises in a commercial kitchen.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills

Know or competencies you are expected to
learn in the module.

This part includes an activity that

What I Know 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.

This is a brief drill or review to help

What’s In you link the current lesson with the
previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a
story, a song, a poem, a problem
opener, an activity or a situation.

This section provides a brief

What is It discussion of the lesson. This aims to
help you discover and understand
new concepts and skills.

This comprises activities for

What’s More 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 This includes questions or blank

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

This section provides an activity

What I Can Do which will help you transfer your new
knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate

Assessment your level of mastery in achieving the

v
 learning competency.

Additional In this portion, another activity will be

Activities given to you to enrich your knowledge
or skill of the lesson learned.

This contains answers to all activities

Answer Key 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!

vi
 Learning Maintaining kitchen
Objective
tools, equipment and
2.1 working area

This module is crafted for easy and comprehensive understanding about cookery. This
will guide you master the knowledge and skills that will help you to become a good cook. The
scope of this module permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of learners. The lessons are arranged to follow the
standard sequence of the course.

This module focuses on cookery.

After going through this module, you are expected to:

1. Select chemicals to use for cleaning and/or sanitizing kitchen
equipment and utensils
2. Clean and/or sanitize equipment and/or utensils safely and according
to manufacturer’s instructions
3. Cleaning equipment are stored safely in the designated position and area

Let us determine how much you already know about maintaining kitchen tools, equipment
and working area. Take this test.

Instruction: Enumerate the following:

1-4 Categories of cleaning agents

5-7 Approved chemical sanitizers
8-10 Factors influence the effectiveness of chemical sanitizers
11-15 Steps in cleaning kitchen premises

7
 The equipment in the commercial kitchen is the backbone of any restaurant.
Frequent use and continuous operation leads to the equipment failures and unexpected
downtime, affecting the overall productivity of the kitchen and budget. Scheduling
regular maintenance is an excellent and cost effective solution to reduce the need for
repairs. The maintenance program helps the restaurant to avoid potential problems,
maximize equipment efficiency, avoid the overall costs of repairs, and replace the soiled
food. As a general rule, everything that has had direct contact with food needs to be
cleaned and sanitized.

Let’s face it we’ve been stuck inside the house for months now due to the
pandemic (COVID19). There are more dishes, more laundry, and more dirt.
Everywhere! Nobody likes cluttered cabinets, dusty cupboards and refrigerator tops, or
an oven that smokes every time you bake something. And home during a pandemic just
makes these issues even more glaring.
Maintaining the kitchen clean helps you create and serve hygienic and healthy
food to your family members. Cleaning your kitchen premises and equipment ensures
that clean food preparation is carried out to improve kitchen efficiency. In cleaning you
can use various cleaning agents and can also utilize various sanitizing techniques.
Especially during this difficult times you need to assure a safe and clean environment
for your family.

Question to ponder:

How can we assure a safe and clean kitchen?

8
CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operating

procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other foods.

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. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.)
For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot
be used because they might leave an unsafe residue on the food contact surface. The
label should indicate if the product can be used on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easy.

Cleaning agents are divided into four categories:

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.

Solvent cleaners
Use periodically on surfaces where grease has burned on. Solvent cleaners are
often called degreasers.

9
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.

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. If they are not properly cleaned, food that comes
into contact with these surfaces could become contaminated.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. The item
to be sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned.

Sanitizing Methods

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. If hot water is
used in the third compartment of a three-compartment sink, it must be at least 171oF
(77oC). If a high temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single
temperature machines, it must be at least 165oF (74oC). Cleaned items must be
exposed to these temperatures for at least 30 seconds.

10
Chemicals
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers.

The three factors that must be considered are:

Concentration
The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.

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 (either heat or approved chemical) for the recommended
length of time.

Sanitizer Testing

Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution, one
must first determine which chemical is being used --chlorine, iodine, or quaternary
ammonium. Test kits are not interchangeable so check with your chemical supplier to
be certain that you are using the correct kit. The appropriate test kit must then be used
throughout the day to measure chemical sanitizer concentrations.

11
Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50 ppm in 7 seconds Effective on a wide Corrosive, irritating to
water between variety of bacteria; the skin,
75 and100oF highly effective; not effectiveness
affected by hard decreases with
water; generally increasing pH of
inexpensive solution; deteriorates
during storage and
when
exposed to light;
dissipates rapidly;
loses
activity in the
presence
of organic matter
Iodine 12.5-25 ppm in 30 seconds Forms brown color Effectiveness
water that is at that indicates decreases
least 75oF strength; not greatly with an
affected by hard increase
water; less irritating in pH (most active at
to the skin than is pH
chlorine; and activity 3.0; very low acting
not lost rapidly in the at
presence of pH 7.0); should not
organic matter. be
used in water that is
at
120oF or hotter; and
might discolor

12
 equipment and
surfaces
Quaternary U to 200 ppm 30 seconds Nontoxic, odorless, Slow destruction of
Ammonium in water that is colorless, some
Compounds at least 75oF noncorrosive, microorganisms;
nonirritating; stable not compatible with
to heat and relatively some detergents and
stable in the hard water
presence of organic
matter; active over a
wide pH range

THE COVID FAMILY’S GUIDE TO DEEP CLEANING

A KITCHEN

Your kitchen is a room which especially needs intense cleaning once in a

while. So, now is the time to get serious about cleaning your kitchen. Follow these
EIGHT helpful, step-by-step.

Note: You would need at least 90 minutes of your time and a bunch of helpful supplies
in order to get started. Here’s a helpful list of needed supplies:

 Sponges
 Bucket
 Cleaning cloths
 Dust mop
 All-purpose cleaner
 Oven cleaner

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1st Step – Clean the Clutter

First thing you need to do when deep-cleaning is discard all the mess. Throw
away old expired goods, get rid of things you don’t use, and wash all the dirty dishes.
Next, remove light fixtures and gently wash and dry them before replacing. This will
provide ample room and the best lighting to do the intense cleaning coming next.

2nd Step – Clean the Walls

Dust every corner and wall of your kitchen. Use a dust mop with a long handle to
reach the high places in your kitchen and ceiling. Spot-wash areas with grease and
excessive dust.

3rd Step – Clean the Ceiling Fan

Once you are done cleaning the walls, it’s time to clean the ceiling fan. Make
sure to not use any harsh chemicals, just use a mild cleaner. Go easy on your fan and
do not vigorously rub it; instead, use a sponge or nonabrasive cloth.

4th Step – Wash Curtains and Blinds and Clean Your Windows

Dirty curtains and drapes will not look good with your spotlessly cleaned kitchen.
Either machine wash your curtains and drapes or get them dry cleaned. If you are
unsure how to clean them, follow the manufacturer’s instructions. Wipe down and dust
the blinds with a blind cleaning tool, or a damp cloth, layer by layer. Next, clean your
windows from inside and outside and vacuum the windowsill and edges.

5th Step – Reorganize Your Cabinets

To really deep clean your kitchen cabinets, take out all items and use a damp
cloth or light spray cleaner to clean the inside and outside of each cabinet. Wipe down
and clean out all the drawers. Then, as you put things back, rearrange items as needed,
and make sure to discard anything expired or no longer in use.

14
6th Step – Clean the Oven and Refrigerator

Apply oven cleaner and leave it to work its magic. In the meantime, can clean
your refrigerator. Similar to cabinets, take everything out and wipe down all surfaces
before replacing items and reorganizing. Throw away bad food.

7th Step – Clean the Stove and Countertops

Next, clean your stovetop by following the manufacturer’s instructions. Take off
the knobs, burners, burners covers, and spill-catchers first for extra spotless cleaning.
Remove everything from the counters and deeply wipe all surfaces, paying close
attention to the corners and tops of the backsplash.

8th Step – Floors

Last and final before you admire your gleaming kitchen, sweep and mops the
floors.

Instruction: Complete the following table.

Chemical Advantage Disadvantage

1. 1.
Chlorine

1. 1.
Iodine 2. 2.

Quaternary 1. 1.
Ammonium 2. 2.
Compounds

15
Instruction: Put a check (√) mark if the statement is correct and an (X) mark if
incorrect.

_____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.

Instruction: Send a video presenting your skills on cleaning and disinfecting

equipment, tools and utensils by following the correct procedure.

Resources:
 Chemicals
 Disinfectants
 Mop/Sponge
 Sprayer
 Cloth

Instruction: Analyze and answer the following questions.

1. Sheila is cleaning her kitchen. Describe the sanitizing methods of cleaning utensils
she needs to do. List the materials and equipment she may use.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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2. Explain how you will clean your kitchen tools and utensils.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
3. List the cleaning agents and equipment will you use. Describe the cleaning procedure
for the same.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. Why is cleaning important?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Instruction: Read and answer the following questions below.

1. What are the different cleaning agents?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. How can you make sure that your kitchen utensils are deep cleaned and/or
sanitized?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________________________________________________________

3. Do you need to clean the utensils everyday? Why?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

17
What I Know What I Have Learned

What I Know Chemical Advantage Disadvantage

1.Detergents
 Corrosive,
2.Solvent cleaners
Chlorine Effective on a irritating to the skin,
3.Acid cleaners wide variety effectiveness decreases with
of bacteria; increasing pH of solution;
4.Abrasive cleaners  deteriorates during storage
highly effective; and
5.Chlorine
 when exposed to light;
6.Iodine not affected by dissipates rapidly;
hard water; loses activity in the
7.quaternary ammonium generally presence of
inexpensive organic matter
8.Concentration

9.Temperature - Iodine Forms brown Effectiveness decreases

color that greatly
10.Contact time indicates with an increase in pH (most
strength; active at pH 3.0;
11.Sweep the kitchen floor
not affected by very low acting at pH 7.0);
12.Prepare vinegar solution and with the hard water; Should not be used in water
mop apply it onto the kitchen surfaces less irritating to that
the skin is at 120oF or hotter;
13.Make an all-purpose cleaner in a than is chlorine; and might discolor
spray bottle and activity not equipment
lost rapidly and surfaces.
14.Spray this solution onto kitchen
in the presence
surfaces and wipe off with a damp
of organic
cleaning rag.
matter.
15.Fill a few bowls with about 1/2 cup Quarternary Nontoxic, Slow destruction of some
each of baking soda. Place these around Ammonium odorless, microorganisms; not
your kitchen to absorb odor and keep Compounds colorless, compatible
the kitchen smelling fresh. noncorrosive, with some detergents and
nonirritating; hard
stable to heat water
What I Have and
relatively stable
Learned
in the
1.X
presence of
2.√ organic
3.√ matter;
4.√ active over a
5.√ wide pH
range

18
References:

Commercial Cooking Learning Module, Exploratory Cource for Grade 7 and 8

TLE – Grade 6, Alternative Delivery Mode

ICT and Entrepreneurship First Edition, 2019

https://madetomother.com/2020/07/11/the-covid-familys-guide-to-deep-cleaning-a-kitchen/

http://docshare.tips/cleaning-and-cleaning-materials-module_574771c4b6d87f076e8b46f4.html

https://www.adhesiveandglue.com/cleaning-agents.html

19
 Learning
Objective
Cleaning and Sanitizing
2.2

This module is crafted for easy and comprehensive understanding about cookery. This
will guide you master the knowledge and skills that will help you to become a good cook. The
scope of this module permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of learners. The lessons are arranged to follow the
standard sequence of the course.

This module focuses on cookery.

After going through this module, you are expected to:

1. select various types of chemicals for cleaning and sanitizing kitchen tools, equipment and
paraphernalia; and
2. Clean and Sanitize kitchen tools and equipment, in accordance to the standard operating
procedures.

Let us find out how much you already know on how to clean, sanitize and store
kitchen equipment properly.

Test A

Instruction: Read and understand the following questions below. Encircle the correct answer.
1. What should be done first to easily wash pans used in cooking foods with oil and sugar?
a. Soak them in hot water.
b. submerge them in ice cold water
c. Scrub it using sand paper
d. Scrape the food residue using any metal
2. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware , chinaware

20
 c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
3. Which of the following situations shows good housekeeping practice?
a. Emptying the garbage can every other day.
b. Using imported sanitizing and disinfecting materials
c. Spraying air freshener before and after using the room
d. Planning and implementing a program of regular cleaning of fixtures, furniture
and home appliances.
4. Which of the following equipment and utensils is not sanitized?
a. Electric fan
b. Food containers
c. Garbage bin
d. Kettle
5. Why should we put pieces of charcoal inside the refrigerator?
a. It maintains the temperature
b. It saves energy consumption
c. It absorbs odor.
d. It enhances the quality of the stored food.
6. Which of the following does NOT belong to the group?
a. Alcohol
b. Chlorine
c. Detergent
d. Steam
7. Mr. Tan decided to gather kitchen wastes and combined them with soil, then allowed it to
decompose into a humus-like product. What waste management and disposal procedure
is used?
a. Composting
b. Reusing
c. Waste avoidance
d. Waste reduction
8. Rommel made a DIY (DO IT YOURSELF) vases out from old newspapers. What
management technique is done?
a. Recycling
b. Reusing
c. Waste disposal
d. Waste reduction
9. Which of the following linens is NOT used in the dining area?
a. Cleaning cloth
b. Serving cloth
c. Table runners
d. Tea towels
10. Your younger sister accidentally swallowed a poisonous substance placed in your
kitchen. 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.

21
Test B
Instruction: Put a check (√) mark if the statement is correct and an (x) mark if incorrect. Write
your answer in your notebook.
_________1. Utensils need to be thoroughly washed in cold soapy water.
_________2. Follow the instruction 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.

Maintaining the cleanliness of the kitchen is an important task of a cook. To avoid any
contamination, a cook must learn how to clean and sanitize the kitchen, kitchen tools and
equipment.

Cleaning and sanitizing procedures must be part of the standard operating procedures
that make up your food safety program. Improperly cleaned and sanitized surfaces allow
harmful microorganisms to be transferred from one food to other foods.

Group Task: Role Play

Instruction: Create a short play about what will happen if we will not maintain the cleanliness of
our kitchen. The play must not exceed 5 minutes and not below 1 minute.

Now that you already know the effect of not maintaining the kitchen premises
clean and sanitized. Another game would be great to help you remember to clean always.

Instruction: With the use of the letter in the word CLEAN, make a short reminder about the
importance of cleaning.

22
 Cleaning is the removal of all dirt, such as dust, grease, food scraps and other
deposits, from the surface of all equipment and food areas. This can be completed by scraping,
rinsing, washing, rinsing again to remove all the soap.

Sanitizing is the process of sterilizing (killing bacteria) in an area by using a chemical

product and following usual cleaning procedures. Bleach is the base of most sanitizing products
and must be used according to the directions on the label. Heat is also an effective sanitizer.
When water and oven temperatures are used to sanitize equipment, temperature must be over
75ºC. Most commercial dishwashers can be set at minimum temperatures to ensure utensils are
free from bacteria.

A. GOOD HOUSEKEEPING PRACTICES

 Have a clean kitchen. Plan and implement a program of regular cleaning of the
refrigerator and range, the light fixture, windows, cupboards, doors, counters,
work spaces, the walls and floors. Clean the drains, sink, range, cooking
surfaces and the floor on a daily basis. Remove all the foods, grease and dirt
from the range each time it is used. Clean refrigerator at regular interval as
recommended by the manufacturer.
 Eliminate the possible breeding places of flies. Screen the house and use
effective insecticides and fly swatters whenever necessary.
 Exterminate rodents. Do not leave food and dirty dishes on the table and sink to
prevent them from multiplying. Keep all foods likely to be eaten by rats in rodent-
proof containers.
 Prevent and control insect infestation. They will create filth and infestation.
Always keep sink and areas around including floor clean. Dry after the evening
meals.
 Store garbage in a can with a tight-fitting lid until it is collected. Keep a gallon can
or plastic container lined with plastic bag for daily kitchen waste. Dispose after
evening meal to a regular garbage can outside the kitchen.

23
 B. EQUIPMENT SANITATION PROCEDURES
1. RANGE

a. Remove all burnt sediments and wipe grease from range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range.
d. Run oiled cloth over top of range.
e. Clean oven by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
while electric burners should be cleaned with a brush or with a damp cloth.
g. Before replacing, rub with oil-damped cloth.

2. DISHWAHING MACHINE
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine.
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. SLICERS

a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth
f. Clean table and pedestal under slicers
g. Replace guard after cleaning

C. PROPER DISHWASHING TECHNIQUES

1. Remove large scraps with a rubber scrapper.

24
2. Rinse or soak pans and other utensils as used. Soak those with sugar, syrup, fats and
cooked or uncooked scratches in hot water.
3. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work progresses from right to left.
4. Wash the glassware. Soap each piece individually and rinse in hot water.
5. Wash the silverware. Soak them in a pan and remove the dirt with a plastic scourer before
soaping. Soap each piece individually and rinse in hot water.
6. Wash the chinaware. Scrape and rinse each dish. Soap and rinse dishes in hot water at 66°C
(150°F) above.
7. Wash the utensils. Scour all pans until completely clean. Use ammonia to remove fat. Soap
each piece and rinse in hot water at 66°C (150°F) or above.

Manual Dishwashing

Procedures:
1. Scrape and pre-rinse – The purpose is to keep the wash water cleaner.
2. Wash – use warm water at 110°F -120°F and a good detergent.
3. Rinse – use clean warm water to rinse off detergent. Scrub well with a brush to remove all
traces of left over and grease.
4. Sanitize – place utensils in a rack and immerse in hot water at 170°F for 30 scrubs. (a gas or
electric heating element is needed to hold water at this temperature).
5. Drain and air-dry – Do not towel dry the dishes. This may contaminate utensils.

Mechanical Dishwashing
1. Scrape and pre-rinse
2. Rack dishes so that the dishwasher spray will strike all the surfaces.
3. Run machine for a full cycle
4. Set the sanitizing temperature at 180°F for machine that sanitize by heat and 140°F for
machine that sanitize by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch surfaces that come in contact with food.

D. CLEANING KITCHEN PREMISES

Cleaning your kitchen regularly is important not only to keep it looking its best, but also to
remove all of the germs and bacteria that accumulate regularly in the kitchen area. There are
several surfaces around the kitchen, and by making a homemade versatile cleaning solution,

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you can easily clean most of the surfaces with one basic mixture of household ingredients that
are probably already in your kitchen cupboards.

Things you will need:

 Broom
 Cleaning rags
 Bucket

In maintaining the good condition of the kitchen tools, equipment and paraphernalia a
cook must know the proper ways to store clean tools and equipment.

Here is the procedure on how to properly store cleaned and washed utensils.

1. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination.

2. Cups, bowls and glasses shall be inverted for storage.

3. When not stored in close cupboards or lockers, utensils and containers shall be covered or
inverted whether practicable. Utensils shall be stored on the bottom shelves of open cabinets
below the working top level.

4. Racks, trays and shelves shall be made of materials that are imperious, corrosive-resistant,
non-toxic, smooth durable and resistant to chipping.

5. Drawers shall be made of the same materials and kept clean.

Test A
Instruction: Arrange the following steps chronologically. Use A for the first step, B for second
and so on.
_______1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the
mop out and wipe across your kitchen floors.
_______2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning
rag.
_______3. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper
and wiping down surfaces with a cleaning rag.
_______4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
_______5. Make an all-purpose cleaner in a spray bottle

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Test B

Instruction: Answer the following questions:

1. Why is it important to clean, sanitize and store equipment properly?

____________________________________________________________________________
____________________________________________________________________________
2. Differentiate procedure involved in manual and mechanical dishwashing.
____________________________________________________________________________
____________________________________________________________________________
3. Enumerate good housekeeping practices to be observed to maintain cleanliness and
sanitation.

_____________________________________________________________________________________
_____________________________________________________________________________________

Cleaning is the_______________________________________________________,
from the surface of all equipment and food areas. This can be completed by ________,
________, washing, rinsing again to remove all the soap.

Sanitizing is the process of

________________________________________________ and following usual cleaning
procedures. Bleach is the base of most sanitizing products and must be used according to the
directions on the label. Heat is also an effective sanitizer.

Here is a guide on how to properly clean the kitchen floor and surfaces.

1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and
wiping down counter tops, tables and other surfaces with a cleaning rag. To remove sticky build-
up, wipe with a damp cleaning rag and wipe a damp mop over your kitchen floor.

2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap. Dip your
mop into the bucket, wring the mop out and wipe across your kitchen floors. The diluted vinegar
solution makes it safe for any kitchen floor surface while still strong enough to clean and

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disinfect. The dish soap assists in cutting through any food residue that may be on the kitchen
floor. Let your floor air dry after cleaning.

3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with 1/2 cup white
vinegar and 1 tsp. dish soap.

4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This works
well on any type of kitchen surface including cabinetry, sinks, tables, counters and any other
area that requires cleaning.

5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to
absorb odor and keep the kitchen smelling fresh. Open windows to let fresh air circulate, which
is especially useful when cooking strong-smelling foods.

Instruction: Read and understand the following questions below. Encircle the correct answer.
1. What does 'clean as you go' mean?
a. Leaving your kitchen task until the very end of the day.
b. Cleaning around the room in methodical manner.
c. Carrying out cleaning as you work instead of leaving it all to the end
d. Cleaning the food area when you leave the premises.

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

a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils

3. It is the removal of all dirt, such as dust, grease, food scraps and other deposits, from the
surface of all equipment and food areas.
a. sanitation c. exfoliating
b. cleaning d. disinfecting

4. It is used in the commercial kitchen which is effective in cleaning stuff when mixed with other
substances.
a. water c. dishwashing detergent
b. disinfectant d. ammonia

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5. Which of the following is NOT the correct way of sanitizing slicers?
a. Clean immediately after using.
b. Dry and cover knives after cleaning with oil-damped cloth
c. Clean table and pedestal under slicers.
d. Never replace guard after cleaning.
6. Which is the correct arrangement when doing manual dishwashing?
a. Scrape and pre-rinse, wash, rinse, sanitize and drain and air-dry
b. pre-rinse, wash, scrape, drain, sanitize and air-dry
c. wash, scrape, pre-rinse, drain, air-dry and sanitize
d. drain and air, dry, wash, pre-rinse, sanitize

7. What should be done first to easily wash pans used in cooking foods with oil and sugar?
a. Soak them in hot water.
b. submerges them in ice cold water
c. Scrub it using sand paper
d. Scrape the food residue using any metal

8. Which of the following equipment and utensils is not sanitized?

a. Electric fan b. Food containers
c. Garbage bin d. Kettle

9. Why should we put pieces of charcoal inside the refrigerator?

a. It maintains the temperature b. It saves energy consumption
c. It absorbs odor. d. It enhances the quality of the food.
10. Which of the following situations shows good housekeeping practice?
a. Emptying the garbage can every other day.
b. Using imported sanitizing and disinfecting materials
c. Spraying air freshener before and after using the room
d. Planning and implementing a program of regular cleaning of fixtures, furniture and
home appliances.

Instruction: Arrange the steps in chronological order. USE DIGITS 1-10.

__________A. Scrape grease from curbs and openings hinges.
__________B. When cool, wash top of range.
__________C. Run oiled cloth over top of range.
__________D. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
while electric burners should be cleaned with a brush or with a damp
cloth.
__________E. Before replacing, rub with oil-damped cloth.

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__________F. Remove all burnt sediments and wipe grease from range after each use.
__________G. Clean oven by removing grates, scraping off food deposits, washing and drying.

Instruction: Complete the following table outlining the recommended cleaning

procedures for the following areas within a kitchen.

ITEM PROCEDURE FREQUENCY

(Steps in cleaning) (the no. of times in a week you
are going to clean the specific
area)

FOOD PREPARATION AREA

FLOOR

KITCHEN CABINETS

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 What I Know What’s More Assessment

A. A. A.
1. A 1. B 1. C
2. D 2. D 2. D
3. D 3. A 3. B
4. A 4. E 4. A
5. C 5. C 5. D
6. D B. 6. A
7. A 7. A
1. A clean and sanitized kitchen
8. A 8. A
prevents recontamination of micro-
9. A 9. C
organisms.
10. B 10.D
2. Manual Dishwashing
B. B.
11. X Procedure: A.2
1.Scrape and pre-rinse
12. √ B.3
2.Wash
13.√ 3.Rinse C.4
14.√ 4.Sanitize D.6
15.√ 5.Drain and air dry E.7
Mechanical Dishwashing F.1
G.5
Procedure:
1.Scrape and pre-rinse
2.Rack dishes so that the dishwasher
spray will strike all surfaces
3.Run machine for a full cycle
4.Set the sanitizing temperature at
180°F for machine that sanitizes by
heat and at 140°F for machine that
sanitizes by mechanical disinfectant
5. Air dry and inspect dishes. Do not
touch food—contact surfaces
3. Good Housekeeping Practices

a. Have a clean kitchen. Implement a

program of regular cleaning.
b. Eliminate the possible breeding
places of flies
c. Exterminate rodents
d. Prevent and control insect
infestation.
e. Store garbage in a can with a tight
fitting lid until it is collected

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References:

 Commercial Cooking Learning Module, Exploratory Course for Grade 7 and 8

 Sonia Y. de Leon, et.al. Basic Foods for Filipinos, 95-100

 https://lee.ces.ncsu.edu/wp-content/uploads/2012/08/SS6E_Quiz_10.pdf?fwd=no

 http://internet.savannah.chatham.k12.ga.us/schools/wts/staff/Bosier/Shared
%20Documents/ServSafe%20Chapters%2010%20and%20Appendix.pdf

 https://gltnhs-tle.weebly.com/lesson-13.html

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For inquiries or feedback, please write or call:

Department of Education – (Bureau/Office)

(Office Address)

Telefax:

Email Address:

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