9 Department of Education

National Capital Region

SCHOOL S DIVISION OFFICE
MARIKINA CITY

TLE – Home Economics

Cookery NC II
First Quarter - Module 1
Cleaning, Sanitizing, and
Storing Kitchen Tools and Equipment

Evelyn Basco
Writer:
Febbie Elaine S. Mindoro
Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
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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
develop knowledge, skills, and attitudes in the performance of Cookery tasks. 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 – Types of Chemicals Used in Cleaning and Sanitizing Kitchen Tools
and Equipment
 Lesson 2 – Methods of Cleaning and Sanitizing Kitchen Tools and Equipment
 Lesson 3 – Clean and Sanitize Kitchen Premises

After going through this module, you are expected to:

1. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment.
2. discuss the advantages and disadvantages of different chemical sanitizers.
3. prepare cleaning agents in accordance with manufacturer’s instructions; and
4. observe safety measures in using chemical agents.

What I Know
Given the scrambled letters below, unscramble them to get a word or a group of
words related to cleaning and maintaining kitchen premises. Write your answer
opposite each item.

1. AINSZTEI - ________________________

2. NGILCAEN - ________________________

3. CNKTIEH - ________________________

4. LCEHIMAC - ________________________

5. NEGTDETRE - ________________________

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 Explain briefly in your own words the following terms below and give one
example of household task you encountered at home using the given terms. (5 points
each).

1. Cleaning
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. Sanitizing
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________

3. Disinfecting
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_____________________________________________________________________

Types of Chemicals Used in

Lesson 1 Cleaning and Sanitizing
Kitchen Tools and Equipment

In maintaining the kitchen tools and equipment, it should be cleaned and

sanitized using the right chemical agents to make it useful for a long period of time. By
doing so, we can save time, energy, and money for its repair and worse its
replacement.

What’s In

Being familiar with the tools and equipment used in food laboratory and
knowing their classification and uses are not enough. Maintaining tools and
equipment for these to function well is one of the important tasks of a food handler; it
is not enough to acquire and discard them when they are no longer useful and then
purchase new ones. To make them last for a long time and serve us well, proper care

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is needed. Acquiring tools and equipment to be used in the food laboratory is no joke,
especially now that the prices of commodities keep on rising and purchasing new sets
of tools and equipment for replacement sometimes takes time and not that easy to be
granted.

Notes to the Teacher

In this lesson, the learners are expected to choose and use
appropriate chemical agents when cleaning and sanitizing tools
and equipment used in food laboratory as part of sanitation, but
as a teacher always remind them to practice safety measures at
all times, they need to read and understand the instructions on
how to use certain chemical agents before using them for safety
purposes.

What’s New
When it comes to cleaning our kitchen premises there are some dirt which
cannot be clean by just wiping or washing. Like for instance burn syrup on top of our
stove. In this case what helpful tips you may suggest in cleaning this kind of dirt?

Give some helpful cleaning materials that you may see in your own kitchen,
which may be helpful in cleaning and sanitizing our kitchen tools and equipment. You
may give at least 5 examples and give its uses.

Ex. Dishwashing liquid- used primarily for removing food from used dishes and
tableware.

1. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

3. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

4. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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 5. ___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________

What is It
Cleanliness is very vital in every kitchen where food is cared for, prepared,
cooked, and served. To avoid food contamination, kitchen tools, equipment and other
utensils used in the preparation of foods as well as its premises should be cleaned,
sanitized, and store properly after each use. This lesson will you help you identify the
types of chemicals used in cleaning and sanitizing kitchen tools and equipment.

Cleaning

Cleaning is the process of removing dirt such as food soil that can be seen by
the naked eye and can be removed using a cleaning agent.

Cleaning agents are divided into four categories (Fraser, n.d).

Cleaning Compound

1. Detergents. It comes in liquid,

bar and powder form used to
clean kitchen wares, table
surfaces, tools, utensils, and
equipment.

2. Solvent cleaners. It is also

known as degreaser used for
cleaning tools, utensils, and
equipment where grease has
burned on.

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 3. Acid cleaners. It is used to
remove mineral deposits and
other soil on tools, utensils and
equipment that cannot be
removed using detergents.

4. Abrasive cleaners. It is used to

heavy soil in tools, utensils and
equipment cannot be removed
using detergents.

Sanitizing

Sanitizing is the process of removing microorganisms that stay on, despite

cleaning by heat, radiation, and chemicals.

Methods of Sanitizing Using Heat

1. Hot air- the temperature should be at 180˚F and should be done for 20
minutes. For instance, using oven to sanitize the kitchen materials. Note that
there are kitchen materials which is not suitable in hot air sanitizing using
oven. You need to identify first if the material to be sanitized are labelled “oven
safe”.
2. Hot water- the second method used for sanitizing using heat and it is
customarily used in most food establishments. The higher the water
temperature is the less time it will take for microorganisms to destroyed. For
example, if you are about to clean a three-compartment sink, you need to heat
the water up to 171˚F at least.
3. Steam- It uses 170˚ F for about 15 minutes. Example by using a steamer, you
may sanitize kitchen tools and equipment by allowing the heat evaporated from
boiling water kills the bacteria and microorganisms.
Methods of Sanitizing Using Chemicals

1. Chlorine
2. Iodine
3. Quaternary Ammonium

Using chemicals as sanitizer is much easier but there are some factors to be
considered to maintain their effectiveness, such as concentration, temperature, and
contact time. Restaurants use appropriate testing kits to measure chemical sanitizer

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concentration. The chemicals sanitizers should be approved before using which are
mentioned above.
Following these two sanitizing methods is a must if you want to avoid suffering
from any illnesses caused by poor food handling. Raw ingredients such as meat and
poultry do have bacteria in them that is why you need to observe correct kitchen
practices to prevent the germs from spreading. Washing your hands is probably the
simplest form of kitchen sanitation and one that you should always practice before
you prepare your meal, during, and after cooking. It is always better to practice good
hygiene in the kitchen as this is one of the hotbeds of germs in the house.

Disinfecting
What is the difference between sanitizing and disinfecting? Are they synonymous?

Disinfecting literally means “removing infection” or the removal of

microorganisms like the process of sanitizing but solutions used in disinfecting are
stronger than those used in sanitizing. Tables, cooking equipment, food counter, and
other things, or the entire kitchen premises, are disinfected to preclude contamination
of food.

For a better understanding on the difference between Sanitizing and

Disinfecting, here is a simple household task that may picturize it.
Example

Sanitizing Disinfecting

Disinfecting the cutting board, dishes,

Sanitizing cutting board, dishes, pots, pots, and pans may be done by adding
and pan may be done by washing it solution of 1 tablespoon unscented,
with hot soapy water. liquid chlorine bleach per gallon of
water.

For your guidance, you are hereby provided a table of important information
concerning the technicalities of sanitation, specifically titled “Advantages and
Disadvantages of Different Chemical Sanitizers” taken from a very useful site:
http://www.foodsafetysite.com/resources/pdfs/EnglishServeSafe/ENGSection11Clea
ning.pdf

Advantages and Disadvantages of Different Chemical Sanitizers

Contact
Chemical Concentration Advantage Disadvantage
Time

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 Corrosive,
irritating to the
skin, effectiveness
decreases with
Effective on a wide
increasing pH of
variety of bacteria;
50ppm in water solution;
highly effective; not
Chlorine between 75% 7 seconds deteriorates during
affected by hard
and 100% storage and when
water; generally
exposed to light;
inexpensive
dissipates rapidly;
loses activity in
the presence of
organic matter.

Forms brown color Effectiveness

that indicates decreases greatly
strength; not with an on crease
affected by hard in pH most active
water; less at pH 3.0; very low
12.5-25ppm in
irritating to the acting at pH 7.0);
Iodine water that is at 30 seconds
skin than is should not be
least 75 F
chlorine; and used in water that
activity not lost is at 120 F or
rapidly in the hotter; and might
presence of the discolor equipment
organic matter. and surfaces.

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

What’s More
Kitchen premises comprised of kitchen tools and equipment we used in
preparing our foods, which is essential in our body. To keep the food from spoilage
and cross-contamination we should know how to clean and sanitized those kitchen

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tools and equipment to prevent the harmful bacteria and viruses from spreading. We
must also know the importance of the different methods used in cleaning, sanitizing,
and disinfecting kitchen tools, and equipment before and after each use.

By this, can you give at least 5 simple kitchen task that you usually perform in
your own kitchen that applies what you have learned in this module pertaining to
cleaning and sanitizing.

1.___________________________________________________________________________________

2.___________________________________________________________________________________

3.___________________________________________________________________________________

4.___________________________________________________________________________________

5.___________________________________________________________________________________

What I Have Learned

Answer the following questions clearly and concisely.

1. Why is it important to clean and sanitize kitchen tools and equipment?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

2. Why do we need to check the concentration of chemical agents when sanitizing

tools and equipment?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

3. If you were asked to sanitize the dishes at home, which method will you prefer to
use? Using heat or chemical method? Defend your answer.
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

4. If your classmate accidentally exposed to poisonous fume during general cleaning

inside the Food Laboratory. What will you do? State your answer.

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 __________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

5. If somebody accidentally push you and spilled the harmful chemical in the clothes
you are wearing. How would you react on the situation? State your answer.
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Your answer for Essay will be graded based on the following rubrics.

4 3 2 1
Features
Expert Accomplished Capable Beginner

Quality of Answer was Answer was Answer was Answer was not
Writing written in an written in written little related in
extraordinary interesting style style and questions.
style and and manner. manner.
manner.
Gives no new
Very Somewhat Gives new more information and
informative and informative and information but poorly
well- organized organized ideas. poor in organized ideas.
ideas. organized ideas.

Grammar Virtually no Few spelling A number of So many

Usage & spelling, and spelling, spelling,
Mechanics punctuation, punctuation punctuation, punctuation,
and errors, minor and and
grammatical grammatical grammatical grammatical
errors. errors. errors. errors that it
interferes with
the meaning.

What I Can Do
Read and understand the direction below.

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Offline Task: Clean all the tools and kitchen utensils used in the preparation of food
of your family for lunch. In two or three paragraphs, write what you will do to
accomplish the task successfully with pictures indicated.

Online Task: Using the internet, search for advantage and disadvantage of chemical
agent you are using in your own kitchen area. Do some research on how you well
effectively use it to prevent bacteria and viruses from spreading.

Your answer for given TASK shall be assessed using the rubrics below.

CRITERIA 4 3 2 1

Unclear,
Exceptionally clear, Generally clear, Lacks clarity,
Clear impossible to
easy to follow able to follow difficult to follow
follow

The explanation
The explanation The explanation The explanation
posed and methods
posed and posed and posed and
Concise used are
methods used are methods used are methods used are
appropriate.
advanced. somewhat simple. inadequate.

Misunderstanding
Thorough and Partial or not
Substantial or serious
Comprehensive comprehensive comprehensive
explanation misconception on
explanation explanation
the explanation

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 Somewhat Irrelevant
Relevant Highly relevant Generally relevant
relevant

Assessment
Match column A with column B. Write the answer on the space provided before
the number.

A B
_____1. The process of scraping leftover food a. hot water
using detergents. b. sanitizing
_____2. Sanitizing method using heat. c. cleaning
_____3. Example of chemical agent. d. abrasive cleaner
_____4. The process of reducing e. chlorine
microorganism using bleach.
_____5. It is used to remove heavy soil.

Read and follow the instructions carefully. Write letter T if the statement is
correct and letter F if the statement is not true. Write your answers provided before
each number.

__________1. The chemical agent which is not compatible with some detergents and
hard
water is Quaternary Ammonium.
__________2. Chlorine has a concentration of about 12.5-25 ppm in water that is at
least
75⁰F.
__________3. The chlorine needs seven seconds contact time to take effect on the
sanitized tools and equipment.
__________4. Among the chemicals use as sanitizing agent, iodine is effective on a wide
variety of bacteria.
__________5. Iodine is a chemical sanitizer forms brown color that indicates strength.

Additional Activities
Visit and observe the following places at your home. Complete the table by
listing down the chemical agents used in cleaning, sanitizing, and disinfecting.

a. Kitchen b. Comfort Room c. Laundry Room

Cleaning Sanitizing Disinfecting

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 Cut pictures from magazines or newspapers different sample of cleaning agent
that can be used for cleaning, sanitizing, and disinfecting kitchen tools and equipment.
Write the correct procedures how to use those sample cleaning agents. Use the table
below for your answer.

Cleaning Agents Procedures

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Your additional activity will be rated using the rubric below:

SCORE CRITERIA
Comprehensively done and neatly done showing much relevance to the
5
given topic
4 Comprehensively 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

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 scoring is applied).
Answers may vary (Rubrics for

Additional Activities
Answers may vary

5. T
4. F giving points) What’s New?
(Rubrics were used for
3. T Answers may vary.
2. F What I can do? students on the lesson.
1. T on prior knowledge of the
Answer may vary based
True or False
SET B:
giving points)
(Rubrics were used for
References
abrasive cleaner 5. Answers may vary. Detergent 5.

sanitizing 4. Learned? Chemical 4.

Books What I have Kitchen 3.
chlorine 3.
Barringer B.R and R. Duane Ireland. (2010). Entrepreneurship Successfully Launching
Cleaning 2.
New Venures (3rd ed.) Pearson Education Inc. Retrieved from
hot water 2.
http://wps.pearsoned.co.uk/ema_ge_barringer_entrep_3/139/35762/9155108.cw/in
cleaning 1. Sanitize 1.
dex.html
Matching Type Answers may vary SET A:
De Leon S.Y., Claudio V.S., Chavez L.L., & Guzman M.P. (1999). Basic Foods for
Filipinos (3rd ed.). Manila Philippines: Merriam & Webster Bookstore, Inc.
Assessment What's More What I Know
Pamplona-Roger G.D. & Malaxetxebarria E. (2011) Encyclopedia of Foods Healthy
Recipes Volume 3 (12th ed.). Madrid, Spain: Editorial Safeliz, S.L.
Peterson, N., & Gonzalez, R.C. (2005) The Role of Work in People’s Lives. Belmont, CA:
Thomson Brooks/Cole.
Rilloma N. C. (2003). Your Food and You A Guide to Better Nutrition. Manila,
Philippines: Philippine Publishing House
Varona B.M., & Varona D.A. (n.d). Cooking Smart healthy recipes with nutritional
information. Manila, Philippines: Philippine Publishing House.
Basco, E.A (2015) K to 12 Grade 9 Technology and Livelihood Education (TLE) Cookery
Specialization (Home Economics): Trinitas Publishing, Inc.
Module
Learning Module Cookery. Clean, Sanitize and Store Kitchen Tools and Equipment

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pp. 23-49

Magazine
DePiano P.H., Head A. (June 2013) Entertain Decorate Celebrate. Birmingham, AL
35243: Hoffman Media LLC.
Online Source
The Best Laundry Detergent by Bethany Wilk is licensed under CC BY
https://www.yourbestdigs.com/reviews/best-laundry-detergent/

Abrasive Cleaner from https://dalconhygiene.com.au/product/abrasive-cleaner/

Acid Cleaner from https://www.enov.co.uk/enov-general-acid-cleaner-5-litre.html

12 Salad Presentations. Retrieved from http://foodandhealth.com

Chef Anurag Singh Thakur: Bsc 5th Semester-Appetizers and Garnishes. Retrieved
from http://chefanuragthakur.blogspot.com

Clean and Maintain Kitchen Premises. Retrieved from http://www.harpercollins.com

Cleaning and Sanitizing. Retrieved from http://www.foodsafetysite.com

Commercial Kitchen B&H Safety Flooring Cleaning Procedures. Retrieved from

http://www.safefloor.com

Custard: Definition – What is Custard? Retrieved from http://culinaryarts.about.com

Dessert- Merriam-Webster Online. Retrieved from http://www.merriam-webster.com

Fahrenheit to Celsius Conversion Table Retrieved from http://immigrationroad.com/

Food Safety. Retrieved from http://www.tetrapak.com

Hot-Air Sterilization from https://www.binder-world.com/en/tips-tricks/hot-air-

sterilization
Cutting Board Safety from https://www.eatright.org/homefoodsafety/four-
steps/separate/cutting-board-
safety#:~:text=To%20disinfect%20your%20cutting%20board,cutting%20boards%20eve
ntually%20wear%20out.
The Best Sanitizing Methods that You Can Do At Home to Avoid Food-Borne Diseases
from http://www.redox.ph/best-sanitizing-methods-can-home-avoid-food-borne-
diseases/#:~:text=After%20your%20kitchen%20utensils%20are,be%20done%20for%2
020%20minutes.
A Simple Way to Grade an Essay from
https://www.pinterest.ph/pin/746682813190156916/
cleaning-supplies by Philip Wilson is licensed under CC BY-ND
https://www.flickr.com/photos/internetsense/6789942482

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 Development Team of the Module

Writers: Evelyn Basco (Malanday National High School)

Febbie Elaine S. Mindoro (Nangka High School)
Editors:
Rosamaria C. Buere (MTI,SEHS)
Jovelyn M. Buhian (HTIII,NHS)
Nerissa E. Estrella (ASP II/OIC, MNHS)
Internal Reviewer: Joseph T. Santos (EPS-EPP/TLE/TVL)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor- EPP/TLE/TVL

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE