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Technology and
Livelihood Education
Quarter 1 – Module 2:
Cookery
(Exploratory Course)
TLE Cookery – Grade 7 (Exploratory Course)
Self-Learning Module (SLM)
Quarter 1 – Module 2: 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

Writer: Meryll Ann T. Dela Cruz, Floriza Y. Tominez
Editor: Josephine G. Arellano HTIII, Rhealyn A. Gallera
Reviewer: Amalia C. Caballes
Illustrator: Jay M. Alora
Layout Artist: Rhoniel F. Medrano
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS in Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS in Charge of LRMS
Gregorio O. Ruales - Division ADM Coordinator
Amalia C. Caballes - Education Program Supervisor EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

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

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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Technology and
Livelihood Education
Quarter 1 – Module 2:
COOKERY
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the TLE 7 Self-Learning Module (SLM) on 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.

ii
For the learner:

Welcome to the TLE-7 Self-Learning Module (SLM) on Cookery!

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!

iv
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Cookery. 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 is divided into three lessons, namely:

• Lesson 1 – Use and Maintain Kitchen Tools and Equipment
• Lesson 2 – Perform Mensuration and Calculation
• Lesson 3 – Practice Occupational Safety and Health

After going through this module, you are expected to:

1. identify kitchen tools, equipment according to their use
2. select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
3. clean and sanitize kitchen tools and equipment following manufacturer’s
instructions
4. measure ingredients properly
5. calculate the cost of production of a given recipe
6. choose the type of hazards and risks that is common in workplace
7. explain the importance of Occupational Health and Safety

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 What I Know

Let’s see first what you know about maintaining kitchen tools and equipment by
answering these questions.
Direction: Encircle the letter of your answer.

1. What do you call the process of removing the soil or dirt from a surface?

a. heating
b. cooking

c. cleaning

d. sanitizing

2. Which of the following cleaning agents is use to routinely wash plates and other
tableware?
a. detergent

b. acid cleaner

c. solvent cleaner
d. abrasive cleaner

3. Which cleaning agent is used periodically on surfaces where greases have burned
on?
a. detergent

b. acid cleaner

c. solvent cleaner
d. abrasive cleaner

4. Which of the following cleaning agents is used occasionally on tools and equipment
with mineral deposits that detergents cannot remove?

a. detergent

b. acid cleaner
c. solvent cleaner

d. abrasive cleaner

2
5. Which cleaning agent removes heavy accumulations of soil that are difficult to
remove with detergent?
a. detergent

b. acid cleaner

c. solvent cleaner
d. abrasive cleaner

6. What is the process of killing harmful bacteria in a surface?

a. heating

b. cooking

c. cleaning
d. sanitizing

7. What factor affects the effectiveness of chemical based on the volume of how much
chemical is used?

a. color

b. temperature
c. concentration

d. contact time

8. Which of the following factor of chemical effectiveness states that chemical

sanitizers work best in lukewarm water?

a. color
b. temperature

c. concentration
d. contact time
9. What chemical sanitizer is highly effective on variety of bacteria yet generally
inexpensive?

a. iodine
b. detergent

c. chlorine

d. quaternary ammonium compound

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10. Which of the following cleaning agents form brown color that indicates its
strength?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

11. What chemical sanitizer is nontoxic, odorless, colorless and non-irritating?

a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

12. Which of the following cleaning agents is corrosive and irritating to the skin?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

13. What chemical sanitizer greatly decreases its effectiveness with an increase in
acidity?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound
14. Which of the following cleaning agents is slow in destruction of some
microorganisms and not compatible with some detergents?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

4
15. What is the most common method of sanitizing used in restaurants and even in
Filipino homes?
a. steam

b. chemical

c. hot air
d. hot water

5
 Lesson
Use and Maintain Kitchen
1 Tools and Equipment

How are you doing? Do you have daily chores at home? Most probably you do,
like washing the dishes and cleaning the kitchen. Do you know that these chores
should be done properly for several reasons? What is cleaning and sanitizing? Is
there a difference between the two? Let us find out in this lesson.

After going through this module, you are expected to:

• Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

• Use cleaning tools, equipment, and paraphernalia in accordance to standard

operating procedures.

• Clean equipment and utensils and store safety in designated place.

What’s In

What kitchen tools and equipment can you remember from the previous lesson?
How many can you name?

Notes to the Teacher

These questions will help you check your student’s knowledge with
kitchen tools and equipment. The student’s prior knowledge would
help them understand and finish this module.

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 What’s New

How are you coping with our lesson? I hope you are looking forward to the
activities we will be discussing in this module.

ACTIVITY 1
Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

Directions: Complete the table by filling in the kitchen cleaning agents you use at
home on column B. On column C, research on how is the cleaning agents used.
You can also check the label for instruction of use.

A B C
Items to be cleaned Cleaning agents used Instruction of use
Plates and glasses

Utensils

Kitchen sink

Build-up carbon and grease in pans

Kitchen floor

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 What is It

Let us try to answer the following questions related to the activity you did. This
will help you understand our lesson for today.

Guide Questions:

1. What cleaning agents do you have in your kitchen at home? ___________________

2. Are there differences in the instructions of use among the different cleaning
agents? (If yes, state the difference between the 2 cleaning agents you have listed
above.)
_______________________________________________________________________________
_______________________________________________________________________________

3. Why do you think it is important to read and follow instruction of use for
each cleaning agent?
______________________________________________________________________________
______________________________________________________________________________

Cleaning and sanitizing are common activities we do in our kitchen aside from
cooking. You should be able to use the right cleaning agent as others might be
harmful for you and ones who will use them. Example is cleaning agent we use for
dishes cannot be laundry bar soap as it might be too strong and difficult to rinse.
With that, we need to be able to identify the right cleaning agent

DIFFERENCE BETWEEN CLEANING AND SANITIZING

Both cleaning and sanitizing procedures make up your food safety program in the
kitchen. This helps people who prepare, cook and serve food avoid harmful bacteria
to be contaminated in the food.

Cleaning is the basic procedure we have to do before and after we are done
cooking. This is the process of eliminating, taking away and removing of food and
other types of soil from a surface. It is done with a cleaning agent that removes food,
soil, or other substances.

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FOUR CATEGORIES OF CLEANING AGENTS:

Abrassive
Cleaner Acid Cleaner

Detergent
Solvent
Cleaner

• Detergent – This is used to routinely wash tableware, surfaces, and

equipment. Detergents can penetrate soil quickly and soften it.
• Solvent cleaner – This is used sometimes or periodically on surfaces where
grease has burned on. Solvent cleaners are often called degreasers.
• Acid cleaner – This is used occasionally or periodically on tools and
equipment with mineral deposits and other soils that detergents cannot
remove.
• Abrasive cleaner – This is a cleaner to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive cleaners also
disinfect.

Sanitizing is different from cleaning as it is more than removing of soil from a

surface. It is the process of killing present harmful bacteria in a surface. It can be
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

1. Heat. Three methods in using heat to sanitize surfaces – steam,

hot water, and hot air. Hot water is the most common method
used in restaurants, eateries and even in Filipino homes. We do
this by soaking spoons and forks in hot water for 30 seconds and
more before using it.

2. Chemicals. Approved sanitizers are chlorine, iodine,

and quaternary ammonium. Different factors influence
the effectiveness of chemical sanitizers. The three
factors that must be considered are:

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 Concentration – The volume of how much you use of a particular
chemical. A little might not be effective enough and using too much
might be harmful.

Temperature – Generally chemical sanitizers work best in lukewarm

water or as indicated at the back label of the chemical.

Contact time – There is a recommended length of time also found at

the back label of the chemical.

ADVANTAGES AND DISADVANTAGES OF DIFFERENT CHEMICAL SANITIZERS

Chlorine
✓ Advantage- highly effective on variety of bacteria; not affected by hard water;
generally inexpensive
✓ Disadvantage- Corrosive, irritating to the skin, effectiveness; deteriorates
during storage and when exposed to light; dissolves rapidly; loses activity
in the presence of organic matter.

Iodine
✓ Advantage- Forms brown color that indicates strength; not affected by
hardwater; less irritating to the skin than is chlorine; and activity not lost
rapidly in the presence of organic matter.
✓ Disadvantage- Effectiveness decreases greatly with an increase in acidity;
should not be used in water that is at 48-degree Celsius or hotter; and might
discolor equipment and surfaces.

Quaternary Ammonium Compounds

✓ Advantage- Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable
to heat and relatively stable in the presence of organic matter.
✓ Disadvantage- Slow destruction of some microorganisms; not compatible
with some detergents and hard water.

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 What’s More

ACTIVITY 2

Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.

Directions: Choose in the box the best type of chemical for cleaning and sanitizing
for the following.

Abrasive Cleaner Chlorine Iodine Quaternary

Ammonium
Acid Cleaner Iodine Solvent Cleaner Compounds

______1. Maria needed to periodically use this chemical on surfaces where grease
has burned on. It is often called degreaser.

______2. You often use this to routinely wash tableware, surfaces, and equipment
as it can penetrate soil quickly and soften it.

______3. Your mom uses this occasionally or periodically on tools and equipment
with mineral deposits and other soils that detergents cannot remove.

______4. Wes uses this cleaner to remove heavy accumulations of soil that are
difficult to remove with detergents.

______5. In sanitizing kitchen tools, Mai uses this as it is not affected by

hardwater and less irritating to the skin than is chlorine.

______6. Chiz uses this sanitizer because it is generally inexpensive.

______7. The chef at the restaurant uses this nontoxic, odorless, colorless,
noncorrosive, nonirritating sanitizer that is stable to heat and relatively stable in
the presence of organic matter.

______8. People who have sensitive skin, avoid using this sanitizer as it can be
irritating to the skin.

______9. This sanitizer is rarely used as it has slow destruction of some

microorganisms and not compatible with some detergents and hard water.

_____10. May likes using this as sanitizer as it is highly effective on variety of

bacteria and not affected by hard water.

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 What I Have Learned

Try remembering what you have learned by filling in the blanks.

_______________ is the eliminating, taking away and removing of food and other
types of soil from a surface. On the other hand, _______________ is the process of
killing present harmful bacteria in a surface. There are methods in using heat to
sanitize surfaces – steam, hot water, and _______________. In sanitizing, you can
use chlorine but with care because it can be irritating to the _______________.

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 What I Can Do

Learning is better when applied. The next activity will help you put into
practice what you just learned.
ACTIVITY 3

Directions: Read and follow the instructions below. Have a family member checked
if you followed the instructions.
Cleaning your kitchen regularly is important not only to keep it looking at 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, 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'll Need

Bucket and Broom Rags

Instructions
1. In the kitchen, sweep the floor with a broom or static sweeper and wiping
down counter tops, tables and other surfaces with a cleaning rag. To remove
sticky buildup, wipe with a damp cleaning rag and wipe a damp mop over
your kitchen floor.
2. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors with this mixture:
Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap.
The diluted vinegar solution makes it safe for any kitchen floor surface while
still strong enough to clean and 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 by combining 3 cups warm
water with ½ cup white vinegar and 1 tsp. dish soap.
4. Use this solution and spray 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.

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 Assessment

Good Job! Let’s test what you have learned from the very start of our lesson.

Directions: Encircle the letter of your answer.

1. Which of the following cleaning agents is used occasionally on tools and

equipment with mineral deposits that detergents cannot remove?

a. detergent

b. acid cleaner
c. solvent cleaner

d. abrasive cleaner

2. Which of the following cleaning agents is use to routinely wash plates and other
tableware?

a. detergent

b. acid cleaner
c. solvent cleaner

d. abrasive cleaner

3. Chriz needed to periodically clean surfaces of the gas range where grease has
burned on. What cleaning agent should he use?
a. detergent
b. acid cleaner

c. solvent cleaner

d. abrasive cleaner

4. What do you call the process of removing the soil or dirt from a surface?

a. heating
b. cooking

c. cleaning

d. sanitizing

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5. Grant needs to remove heavy accumulations of soil that are difficult to remove
with detergents. Which cleaning agent should he use?
a. detergent

b. acid cleaner

c. solvent cleaner
d. abrasive cleaner

6. What factor affects the effectiveness of chemical based on the volume of how much
chemical is used?

a. color

b. temperature
c. concentration

d. contact time

7. What is the process of killing harmful bacteria in a surface?

a. heating

b. cooking
c. cleaning

d. sanitizing

8. Which of the following factor of chemical effectiveness states that chemical

sanitizers work best in lukewarm water?

a. color
b. temperature

c. concentration
d. contact time
9. What chemical sanitizer is highly effective on variety of bacteria yet generally
inexpensive?

a. iodine
b. detergent

c. chlorine

d. quaternary ammonium compound

15
10. The chef at the restaurant uses a nontoxic, odorless, colorless, noncorrosive,
nonirritating sanitizer. What chemical sanitizer does he uses?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

11. Which of the following cleaning agents form brown color that indicates its
strength?

a. iodine

b. detergent
c. chlorine

d. quaternary ammonium compound

12. Which of the following cleaning agents is corrosive and irritating to the skin?

a. iodine

b. detergent
c. chlorine

d. quaternary ammonium compound

13. What chemical sanitizer greatly decreases its effectiveness with an increase in
acidity?

a. iodine
b. detergent

c. chlorine
d. quaternary ammonium compound

14. Which of the following cleaning agents is slow in destruction of some

microorganisms and not compatible with some detergents?
a. iodine

b. detergent

c. chlorine
d. quaternary ammonium compound

16
15. What is the most common method of sanitizing spoons and forks used in
Filipino homes and eatery?
a. steam
b. chemical

c. hot air

d. hot water

17
 Additional Activities

Check your kitchen at home. Observe how your family store and stack kitchen
tools and equipment. Take note of your observation and make comments or
suggestion on how to improve their storing and stacking procedures.

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 19
What's New
Example of possible answers
A B C
Items to Cleaning Instruction of
be cleaned agents used use
Plates and Dishwashing Pour small
glasses liquid amount in
sponge and What I Know
scrub items
like plates 1. c
Utensils Dishwashing Pour small 2.a
liquid amount in 3.c
sponge and 4.b
scrub items 5.d
like plates 6. d
Kitchen Abrasive Use hand 7. c
sink cleaners gloves and 8.b.
follow dilution
9.c
instructions
Pots and Solvent Use hand
10.a
pans with cleaners gloves and 11.d
build up follow dilution 12. c
carbon instructions 13. a
and grease 14.d
Kitchen Abrasive Use hand 15. d
floor cleaners gloves and
follow dilution
instructions
Assessment
1. b
What's More What I Have 2.a
3.c
1.solvent cleaner Learned 4.c
2.detergent 5.d
1. Cleaning
3. acid cleaner 6. c
4. abrasive cleaner 2. Sanitizing
3. hot air 7. d
5. iodine
8.b.
6. chlorine 4. Skin
9.c
7. quaternary
ammonium 10.d
compounds 11.a
8. iodine 12. c
9. quaternary 13. a
ammonium 14.d
compounds 15. d
10. chlorine
Answer Key
References
K – 12 Curriculum Guide Department of Education Kto12 Cookery
Module(Exploratory Course) Grade 7, Pages 18-25

20
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: region12@deped.gov.ph