7/8

Technology and
Livelihood Education
(TLE) COOKERY
Quarter 1 – Module 3
Maintain Appropriate Kitchen Tools,
Equipment and Paraphernalia
TLE Cookery- Grade 7/8
Alternative Delivery Mode
Module 4: TLE Cookery Maintain Appropriate Kitchen Tools, Equipment and Paraphernalia
First Edition, 2020
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Published by the Department of Education - Schools Division Office of Makati City
OIC-Schools Division Superintendent: Carleen S. Sedilla CESE
OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

Development Team of the Module

Writer: Melanie De Guzman Salentes

Editor: Rodelyn Z. Salazar
Reviewer: Dr. Celedonia T. Teneza
Illustrator:
Layout Artist: Carlo J. Navarro
Management Team: Angelita S. Jalimao
Chief Education Supervisor, Curriculum Implementation Division

Neil Vincent C. Sandoval

Education Program Supervisor, LRMDS

Dr. Celedonia T. Teneza

Education Program Supervisor, EPP/TLE/TVL

Printed in the Philippines by the Schools Division Office of Makati City

Through the Support of the City Government of Makati (Local School Board)

Department of Education – Schools Division Office of Makati City

Office Address: Gov. Noble St., Brgy. Guadalupe Nuevo
City of Makati, Metropolitan Manila, Philippines 1212
Telefax: (632) 8882-5861 / 8882-5862
E-mail Address: makati.city@deped.gov.ph

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COURSE DESCRIPTION
This module is an exploratory and introduction course which leads you to Cookery
National Certificate Level I (NC I). It covers common competencies that a Grade
7/Grade 8 Technology and Livelihood Education (TLE) student should possess.

The module is divided into two (4) lessons, namely:

• Lesson 1 – Use and Maintain Kitchen Tools and Equipment:
• Lesson 2 – Perform Mensuration and Calculation:
• Lesson 3 – Interpret Kitchen Layout: and
• Lesson 4 - Practice Occupational Health and Safety Procedures.

Week 3
What I Need to Know
Lesson 3: Maintain Appropriate Kitchen Tools, Equipment, And
Paraphernalia
1.1 select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
1.2 clean and sanitize kitchen tools and equipment following manufacturer’s
instructions use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures maintain kitchen tools, equipment, and work areas.
Content Standard:
The learners demonstrate an understanding the use and maintenance of equipment in
cookery.
Performance Standard:
The learners independently use and maintain tools, equipment, and materials in
cookery according to standard operating procedures.

What I Know
Pretest:
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. What do you call the process of removing food and other types of soil from a
surface such as dish, glass or cutting board?
a. bleaching b. cleaning c. sanitizing d. washing
2. Where do we use acid cleaners?
a. On mineral deposits that detergents cannot remove.
b. On heavy accumulations of soil.
c. On surfaces where grease has burned on.
d. On routinely washing kitchen tools and equipment.
3. When do we use detergent cleaners?
a. On mineral deposits that detergents cannot remove.
b. On heavy accumulations of soil.
c. On surfaces where grease has burned on.
d. On routinely washing kitchen tools and equipment.
4. Which of the following chemicals is not an approved sanitizer?
a. chlorine b. iodine c. quaternary ammonium d. sodium hydroxide
5. This procedure is done using heat, radiation or chemical solutions.
a. bleaching b. cleaning c. sanitizing d. washing
6. How long is the contact time when using iodine as chemical sanitizers?
a. 7 minutes b. 10 minutes c. 15 minutes d. 30 minutes

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 7. Which of the following is not the method of using heat to sanitize surfaces?
a. bleaching b. hot air c. hot water d. steam
8. Which one does not influence the effectiveness of chemical sanitizers?
a. concentration b. contact time c. reduction d. temperature
9. The surface of equipment or utensil that food normally comes into contact.
a. food-contact surface c. tools-contact surface
b. equipment-contact surface d. work area
10. What is the cleaning agent you can use to remove heavy accumulations of soil
that are difficult to remove?
a. abrasive cleaners b. acid cleaners c. detergents d. solvent cleaners

What’s In
Review: The following are terms you have encountered in the previous lessons and
activities. Rearrange the jumbled words to get correct answers and write it on a
separate sheet.

1 M C C E A I R

2 L U F E N S N

3 S T R G A E R

4 S U N T L E I S

5 M A L N I U U M

6 Q P U T M N E I E

7 H K N I C E T

8 S S N E A I T L S

9 N S B E D L E R

10 V E I O A C R W M

What’s New

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What Is It
Lesson Maintain Appropriate Kitchen Tools, Equipment, and
3 Paraphernalia
Maintaining cleanliness in the kitchen area is one of the most important task a home
maker must perform. It includes cleaning and sanitizing kitchen tools and equipment
including food preparation areas.
CLEANING AND SANITIZING
Cleaning and sanitizing is a standard procedure that must be followed in any
work areas following the food safety program. This is done to avoid food contamination
from harmful microorganisms, which are potentially hazardous, that might be present
on food surfaces.
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. A wide selectin of cleaning agents are already
available in the market nowadays. Proper selection of cleaning agent to be used on food
contact surfaces must be done carefully. (A food-contact surface is the surface of
equipment or utensil that food normally comes into contact.). Consider also checking the
label of every cleaning agent. It should indicate if the product can be used on a food-
contact surface.
Categories of Cleaning Agents:
1. Detergents – This is the most common and are considered to be the hard surface
cleaner among other cleaning agents used at home and commercially. This is used to
routinely wash tableware, surfaces, and equipment. Detergents quickly penetrate and
soften soil present in the surfaces of a material.
2. Solvent cleaners – This cleaning agent is only used periodically on surfaces
where grease has burned on. Solvent cleaners are often called degreasers because it is
designed to remove grease, and other types of oil in from the surface of a material.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in ware
washing machines and steam tables.
4. Abrasive cleaners -- These cleaners are used to remove heavy accumulations
and hard deposits of soil that are difficult to remove by any other type of cleaners. Some
abrasive cleaners are also good disinfectant to food contact surfaces.
Sanitizing is a standard procedure done by using heat, radiation, or chemicals to
remove harmful microorganisms on surfaces. Sanitizing is very important because
surfaces that looks clean may still have germs and sanitizing reduces these germs to
safer level. Heat and chemicals are the two most commonly used method for sanitizing
in home and commercial food establishments like restaurant while radiation rarely is.
Prior to sanitizing, it is important that the items must be properly washed because some
of the chemical sanitizers react with the food and soil present in the food items, thus
making it sometimes less effective.

Sanitizing Methods:
1. Heat.
• hot water
• hot air
• steam
2. 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
55°F(13°C) and 120oF (49°C).

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 • Contact time – There is a recommended contact time for every chemical
solutions used in sanitizing to eliminate harmful microorganisms present.
Sanitizer Testing. Food industries require the use of sanitizers in food contact
surfaces, in ware washing systems and in three compartment sinks. Sanitizer
concentration are check with test kits regularly. Make sure to follow the manufacturer’s
instructions when testing for the accuracy of its dilution. Remember to check the test
kit to make sure it hasn’t expired. Be sure to retest every two to four hours. You may
need to adjust the solution. Make sure to test all sanitizer bucket and spray bottles too.
Test kits are reliable and easy to use.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50 ppm in 7 Effective on a wide Corrosive, irritating to
water seconds variety of bacteria; the skin, effectiveness
between 75 not affected by decreases with
and100°F hard water; increasing pH of
generally solution; deteriorates
inexpensive. during storage and
when exposed to light;
dissipates rapidly;
loses activity in the
presence of organic
matte
Iodine 12.5-25 ppm 30 Forms brown color Effectiveness decreases
in water that seconds that indicates greatly with an
is at least strength; not increase in pH (most
75°F affected by hard active at pH 3.0; very
water; less low acting at pH 7.0);
irritating to the should not be used in
skin than is water that is at 120°F
chlorine; and or hotter; and might
activity not lost discolor equipment and
rapidly in the surfaces.
presence of
organic matter.
Quaternary U to 200 ppm 30 Nontoxic, Slow destruction of
Ammonium in water that seconds odorless, colorless, some microorganisms;
Compound is at least noncorrosive, not compatible with
75°F nonirritating; some detergents and
stable to heat and hard water.
relatively stable in
the presence of
organic matter;
active over a wide
pH range.

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
• clean and sanitize the sink, then scrape leftover food from the plate;
• wash dishes in warm soapy water and rinse dishes in clean hot water on the second
sink;
• sanitize by soaking the dishes in the third sink filled with warm water mix with
sanitizer; and
• air dry and do not use a towel or cloth because it may have contaminants that can be
transferred to the sanitized utensils.

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Cleaning Kitchen Premises
Cleaning your kitchen regularly only requires a little amount of time and effort
and you’re free of bacteria and harmful microorganisms that may result into different
illness.
Things You'll Need:

Broom Cleaning rags Bucket

Instructions:
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.
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.
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.

Store and Stack kitchen tools and equipment

A. Tips for Cleaning and Storing Cooking Tools and Equipment
1. Soak all washed tools in a tub of warm water with small amount of dishwashing
solution to help start the cleaning. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're
at it, wipe off any stray spatter from the countertops and nearby areas. If necessary,
finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. You may used a dishwasher for some items that are safe for dishwashing.
5. Air-dry kitchen tools and equipment before storing into their designated places.
6. Store all tools and equipment in their designated places.
7. Organize and secure electrical cords to prevent entanglement or snagging.

B. Steps for Organizing Kitchen Cabinets.

1. Remove EVERYTHING and scrub the shelves with some soapy water.
2. Replace old/obsolete items with new ones.
3. Take anything you don't use anymore.
4. Frequently used items should be placed in a way they can be easily reached.
5. Arrange everything in a composition convenient for you.
6. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the
fronts are facing out and straight, Jeff Lewis-style.
7. Take a step back after one shelf is done.
8. Make someone else come look at what you've done.

C. Storage of Washed Utensils

1. Store in a clean, dry place, free from any contaminants.
2. Cups, bowls, and glasses shall be stored covered and inverted
and usually at the bottom shelves of cabinet below the working
table top.

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

Below are pictures showing proper storage and stacking of tools, utensils and
equipment:

1. Proper stacking of glassware, chinaware and silverware

2. Stacking and storing of spices, herbs and other condiments

3. Storage of bottled and canned food items and other condiments.

4. Stacking and storage of chinaware

5. Storage of equipment, tools, utensils and other implements

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

Activity 2 Cleaning Kitchen Premises

Direction: Arrange the following steps chronologically. Use 1 for the first step, 2 for
second and so on. Write your answer on a separate sheet of paper.
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.

Activity 3 Cleaning Kitchen Premises

Direction: Fill in the blanks with word or group of words to complete the sentences
below.
1. After measuring and mixing the ingredients ________________ all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water.
2. Use a damp _____________ to wipe off all cake mix splatter from the mixer.
3. Return electric mixers and other ________________ to their designated places.
4. Make sure all wooden spoons and accessories are _______________ before storing.
5. Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent __________________ prior to use.

What I Have Learned

Direction: .Answer the following questions briefly:
1. Why it is important to clean, sanitize, and store equipment properly?

What I Can Do
Find out your level of accuracy by putting a checkmark on the criteria listed below.
ACCURACY SCORE
1. Demonstrated and performed 5 proper ways of storing and
stacking.
2. Demonstrated and perform 4 proper ways of storing and stacking
tools and equipment.
3. Demonstrated and perform 3 proper ways of storing and stacking
tools and equipment.
4. Demonstrated and perform 2 proper ways of storing and stacking
tools and equipment.
5. Demonstrated and perform 1 proper ways of storing and stacking
tools and equipment

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Assessment
Post Test: Multiple Choice. Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
1. What do you call the process of removing food and other types of soil from a
surface such as dish, glass or cutting board?
a. bleaching b. cleaning c. sanitizing d. washing
2. Where do we use acid cleaners?
a. On mineral deposits that detergents cannot remove.
b. On heavy accumulations of soil.
c. On surfaces where grease has burned on.
d. On routinely washing kitchen tools and equipment.
3. When do we use detergent cleaners?
a. On mineral deposits that detergents cannot remove.
b. On heavy accumulations of soil.
c. On surfaces where grease has burned on.
d. On routinely washing kitchen tools and equipment.
4. Which of the following chemicals is not an approved sanitizer?
a. chlorine b. iodine c. quaternary ammonium d. sodium hydroxide
5. This procedure is done using heat, radiation or chemical solutions.
a. bleaching b. cleaning c. sanitizing d. washing
6. How long is the contact time when using iodine as chemical sanitizers?
a. 7 minutes b. 10 minutes c. 15 minutes d. 30 minutes
7. Which of the following is not the method of using heat to sanitize surfaces?
a. bleaching b. hot air c. hot water d. steam
8. Which one does not influence the effectiveness of chemical sanitizers?
a. concentration b. contact time c. reduction d. temperature
9. The surface of equipment or utensil that food normally comes into contact.
a. food-contact surface c. tools-contact surface
b. equipment-contact surface d. work area
10. What is the cleaning agent you can use to remove heavy accumulations of soil
that are difficult to remove?
a. abrasive cleaners b. acid cleaners c. detergents d. solvent cleaners

Additional Activities
1. List down available cleaning agents in the market today. You may get ideas from
product endorsement in the radio, television and social media instead of going to the
market/store.
2. Help your mother in the kitchen for a day. Observe how she store and stack kitchen
tools and equipment. Take note of your observation and make comments/suggestion
on how to improve her storing and stacking procedures.