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Tec hnology and

Livelihood Education
Quarter 1– Module2:
Cookery
(Exploratory Course
)
TLE Cookery – Grade 7 (Exploratory Course)
Self-Learning Module (SLM)
Quarter 1 – Module 2: Cookery
First Edition, 2020

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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.

For the learner:

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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.

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.

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 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!

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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
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

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

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 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

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

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 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

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

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 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

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

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 Lesso
Use and Maintain Kitchen
n 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.

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 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 finishthis module.

What’s New

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 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 Instruction of
used 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

5. Grant needs to remove heavy accumulations of soil that are difficult to

remove with detergents. Which cleaning agent should he use?

a. detergent

14
 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

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

a. iodine

b. detergent

15
 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

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

b. chemical

16
 c. hot air

d. hot water

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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References
K – 12 Curriculum Guide Department of Education Kto12 Cookery
Module(Exploratory Course) Grade 7, Pages 18-25

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 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with
the primary objective of preparing for and addressing the new normal. Contents
of this module were based on DepEd’s Most Essential Learning Competencies
(MELC). This is a supplementary material to be used by all learners of Region XII
in all public schools beginning SY 2020-2021. The process of LR development
was observed in the production of this module. This is version 1.0. We highly
encourage feedback, comments, and recommendations.

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

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