grade-9-cookery pdf

RELLIE N. COMETA

TLE WORKSHEET

SUBJECT: Technology and Livelihood Education AREA: Home Economics

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 1

LEARNING COMPENTECY: Identify the chemicals to be utilized in cleaning and sanitizing kitchen

tools and equipment

LEARNING OUTCOMES: 1.1. Clean, sanitize, and store kitchen tools and equipment

GUIDE TO THE PARENT:
Learners may require your guidance in following the directions and answering the
questions in each part of the activity. Make sure that they will answer each part of the worksheet as
honestly as possible specially when identifying their personal strengths, weaknesses, opportunities, and
threats.

GABAY SA MAGULANG:

Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga tagubilin at pagsagot sa mga

tanong sa bawat bahagi ng aktibidad. Tiyain na sasagutin nila ang bawat bahagi ngworksheet nang tapat
hangga’t maaari kapag tinutukoy ang sarili nilang kalakasan, kahinaan, oportunidad, at banta.

GUIDE TO THE LEARNER:
This plan is developed to guide you in your learning journey. Read the Information Sheet diligently. Ask
help from parents or elders for elaboration if necessary. Follow the steps in every activity, answer all the
assessment given. Please finish and submit all the activities on or before the retrieval schedule.

CONTENT STANDARD:
• The learner demonstrates an understand in the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.

PERFORMANCE STANDARD:
• The learner independently maintains clean kitchen tools, equipment, and premises.

INFORMATION SHEET 1.1.
Lesson 1
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES (KP)
Objective:

1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.

Cleaning is the complete removal of food soil using appropriate detergent chemicals under
recommended conditions. It is important that personnel involved have a working understanding of the
nature of the different types of food soil and the chemistry of its removal.

Sanitizing is defined as cleaning something to make it free of bacteria or disease
causing elements.
An example of sanitizing is wiping a counter with a bleach solution.
The right cleaning agent must be selected because not all cleaning agents can be used on food
surfaces.(A food-contact surface is the surface of equipment or utensils that food normally comes into
contact.)
For example, glass cleaner, some metals cleaners, and most bathroom cleaners cannot be used
because they might leave an unsafe residue on the food contact surface. The label should indicate if
the product can be used on the food contact surface. The right cleaning agent must also be selected to
make cleaning easy.

CLEANING COMPOUND

1.DETERGENTS. These are cleaning agents, solvents or any substance used to
wash tablewares, surfaces,and equipment. Example: soap, soap powders,
cleaners, acids, volatile solvents and abrasives.

2.SOLVENT CLEANERS commonly referred to as degreasers used on surfaces
where grease has burned on. Ovens and grills are examples of areas that need
frequent degresing. These procucts are alkaline based and are formulated to
dissolve grease.

3.ACID CLEANERS. Used periodically in removing minerals deposits and other soils
that detergents cannot eliminate such as scale in washing machines and steam tables,
lime build up on dishwashing machine and rust on shelving. (Ex: phosphoric acid, nitric
acid, etc.)These products vary depending on the specific purpose of the product.

4.ABRASIVES- are generally used to remove heavy accumulations of soil that are difficult
to remove with detergents, solvents and acids. These products must be carefully used to
avoid damage to the surface being cleaned.

Other chemicals used for cleaning and or sanitizing kitchen equipment and utensils are the
following:

1. ammonia 5. timsen

2. dish washing liquid 6. disinfectants

3. chlorine 7. Soap

4. carbolic acid

Activity : Directions: Identify the name of chemicals for cleaning or sanitizing kitchen equipment and
utensils

1. 2.
3. 4.

5. 6.

7. 8.

9. 10.

TEST . MATCHING TYPE: Directios. Match the name of cleaning or sanitizing chemicals in Column their

functions in Column B.

Column A Column B

______1.Solvent Cleaners a. used to wash tablewares, surfaces, and equipment.

Ex.soap.

______2.Acid Cleaners b. also known as degreasers used on surfaces where

grease has burned on.

______3.Detergents c. removing minerals deposits and other soils that

detergents cannot eliminate.

______4. Abrasive d. is the most commonly used sanitizer in food

processing and handling applications.

______5. Chlorine e. used to remove heavy accumulations of soil that are

difficult to remove with detergents, solvents and acids.

______6. Soap f. used for hand washing of glasses, plates, cutlery, and

cooking utensils in a sink or bowl.

______7. Dish Washing Liquid g. a chemical liquid that destroys bacteria.

______8. Disinfectants h. a substance used with water for washing and

cleaning, made of a compound of natural oils or fats

______9.Timsen i. s a concentrated disinfectant, sanitizer and deodorizer.

______10.Carbolic acid j. used in the preparation of bubbly drinks such as

sodas, soft drinks.

References:

k12 Cookery Learning Module for Grade 9 pg. 31,

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

by:1 Ronald H. Schmidt2 https://edis.ifas.ufl.edu/fs077

https://www.google.com

Cleaning and Sanitizing https://www.youtube.com/watch?v=nn07bsfaIkI

KEY CORRECTION: Test I.
activity
1.B
1. DETERGENT 2.C
2. DISINFECTANT 3.A
3. CARBONIC ACID 4.E
4. SOLVENT 5.D
6.H
CLEANER 7.F
5. SOAP 8.G
6. TIMSEN 9.I
7. CHLORINE 10.J
8. DISH WASHING
9. ACID CLEANER
10. AMMONIA

JENNIFER S. HOLM
JESSIBEL D. BOLA

TLE WORKSHEET

SUBJECT: Technology and Livelihood Education AREA: Home Economics

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 1

LEARNING COMPENTECY: Clean, sanitize and store kitchen tools and equipment

LEARNING OUTCOMES: 1.3 Clean and sanitize kitchen tools in accordance with the prescribed
standards

GUIDE TO THE PARENT: Learners may require your guidance in following the directions and answering
the questions in each part of the activity. Make sure that they will answer each part of the worksheet as
honestly as possible specially when identifying their personal strengths, weaknesses, opportunities, and
threats.

GABAY SA MAGULANG: Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga
tagubilin at pagsagot sa mga tanong sa bawat bahagi ng aktibidad. Tiyakin na sasagutin nila ang bawat
bahagi ng worksheet nang tapat hangga 't maaari kapag tinutukoy ang sarili nilang mga kalakasan,
kahinaan, oportunidad, at banta.

GUIDE TO THE LEARNER: This plan is developed to guide you in your learning journey. Read the
Information Sheet diligently. Ask help from parents or elders for elaboration if necessary. Follow the steps

in every activity, answer all the assessment given. Please finish and submit all the activities on or before
the retrieval schedule.
CONTENT STANDARD:

• The learner demonstrates understanding of one’s Personal Entrepreneurial Competencies.
PERFORMANCE STANDARD:

• The learner recognizes his/her personal entrepreneurial competencies and prepares an activity plan
that aligns with that of a practitioner/entrepreneur in handicraft.

INFORMATION SHEET 1.1
Two Types of Dishwashing Techniques

1. Manual Dishwashing
a. Manual Dishwashing can be 3-bay sink model.

Here are 6 steps.
1. Sorting
2. Scraping
3. Washing(110-120°F)
4. Rinse( 120-140°F)
5.Sanitize Final Rinse
( 171°F + chemically)
6. Air Dry

b. Washing Dishes by hands
There are 4 steps in washing dishes by hand
1. Make soapy
2. Washing dishes with sponge
3. Rinse with hot water
4. Place dishes in drying rack

*In Manual Dishwashing the temperature ranges are lower than Automatic because
The operator must touch the water and dishes to each steps .
*This is evident in the lower sanitizing temperature or use of chemical sanitizers in cool water.
*Automatic Sanitizing sink are sometimes used where operators wear safety gloves and lower
dishes in using a basket.

2.Mechanical Dishwashing
Mechanical dishwashing relies on a machine to wash , rinse, and sanitize.

Dishwashing machine may use hot water or chemical as a sanitizer.
This are the steps in Mechanical Dishwashing
1. Load it up
2. Fill your dishwasher logically. Establish a routine, and stick with it for most loads
3. Don't crowd the dishes. Fill your dishwasher full, but not crammed—you'll maximize the cleaning

capacity
of your dishwasher and minimize excessive water usage.
4. Add detergent. Fill the detergent dispenser with cleanser either liquid or powder and close it up.
5. Turn it on. Set the timer as necessary. A shorter time for lightly-soiled dishes, or a longer time for

heavily-
soiled pots, pans, and dishes.
6. Dry the dishes. You can use a heated dry (but be careful of plastic dishes or containers), or use

air drying.
Dishes will still dry relatively quickly, as dishwasher water is usually heated to 140°F.

ASSESSMENT
SELF CHECK 1.1

The Dishwashing steps are listed below . Put them in proper order using 1-6 ( 1 is the first steps, 6 is the
last steps)
______ Air dry or dry with a clean towel
______ Pre-rinse dishes in order

______ Wash in hot water, soapy water
______ Scrape off food particles
______ Sort and stack dishes by groups
______ Rinse in hot water
SELF CHECK 1.2

Answer the following question?
1. Name 2 types of Dishwashing Technique
2. Why are the temperature ranges higher or lower between the two?
3. How many steps in Mechanical Dishwashing?
4. Name the 4 steps in washing dishes.
5. What is Dishwashing?

SELF CHECK 2.1
Arrange the jumbled letters to find the word that being describe.
1. LEACINING-The action of making something clean
2. ANSIZITNIG- Make clean and hygienic: disinfect
3. IDSHAWHSNIG- It is a process of cleaning cooking utensils, dishes, cutlery and other item to

prevent food borne illness.
4. AMNAUL SDIWHSAIHGN- Using a 3-bay sink model or washing dishes by hand.
5. EMCAHINACL SIDHAWHSIGN-Using a dishwashing machine.

SELF CHECK 2.2
Fill in the blank with the correct answer.

1. Fill your dishwasher ________.Establish a routine and stick with
it for most load.

2. 2. Don’t crowd the__________ Fill your dishwasher full, but not crammed—
you'll maximize the cleaning capacity of your dishwasher and minimize
excessive water usage.

3. . Add detergent. Fill the detergent dispenser with _______either liquid or
powder and close it up.

4. . Turn it on. Set the _______ as necessary.
5. Dry the dishes. You can use a ________ (but be careful of plastic dishes or

containers), or use air drying.
SELF CHECK 1.3

Watch the Video on how to wash the Dishes Effectively and make a narrative

Report about what have you learned.

https://www.youtube.com/watch?v=0r9hBxDEyJY&t=312s

Be guided by the following questions:

1. What the video all about?

2. How are kitchen tools washed and sanitized?

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

Directions: Multiple Choice. Read the following statements carefully then choose the best answer from the

given choices. Write the letter on the blank provided at the left side.

________1. How many steps in Mechanical Dishwashing?

a. 6 steps c.5 steps

b. 4 steps d. 8 steps

________2. What is required in Mechanical Dishwasher?

a. Temperature Gauges c. Temperature & Sanitizer Gauges

b. Sanitizer Gauges d. Test Strips

________3. In 3-sink methods, In what sink is where the dishes are washed?

a. first sink c. third sink

b. second sink d. rack

________4.Why in Manual Dishwashing the temperature are lower than Automatic?

a. Because the operator must touch the water and the dishes

b. Because we don’t used machine

c. Because of the sanitizer

d. Because of cleaning and sanitizing steps

_________5. In 3- sink bay model , What is in sink 2?

a. Detergent solution c. Sanitizer solution

b. Clean hot water d. Detergent and Sanitizer solution

_________6. Why we need to wash dishes in hot water?

a. Because hot water effectively kill bacteria on dishes

b. Because hot water can clean the dishes

c. Because hot water can sanitize the dishes

d. Because hot water help to make dishes durable

__________7. How long does it take to wash dish by hand?

a. 10-15 minutes c. 5-10 minutes

b. 20-25 minutes d. 15-20 minutes

_________8. Do dish sponges hold bacteria?

a. yes c. no
b. may be d. I don’t know

_________9. How often should sponges be changes?

a. once a month c. once a year

b. once every two months d. everyday

_________10. How long for dishes to dry?

a. an hour c. 30 minutes

b. 2 hours d. over nigh

Self Check 1.2

1. Manual , Mechanical

2. user contact

3. 6 steps

4. make soapy, wash dishes with sponge, rinse with hot water, place dishes in drying rack

5. Is the process of removing unwanted substances such as dirt, infectious agent and

other impurities from an object or environment.

References
Book

K-12 Basic Education Curriculum
Technology and Livelihood Education
Learning Module Cookery ( pages 33-36)
Web
https://www.google.com/search?source=hp&ei=OADZXuSdF5H_wAP30I-
YCw&q=dishwashing&oq=dishwashing&gs_lcp=CgZwc3ktYWIQARgBMgUIABCDATIFCAAQsQMyAggAMgIIADICCAAyAggAMgIIADICCAAyAggA
MgIIAFDyvgFY2eMBYKr0AWgBcAB4AIAB-AOIAbQRkgEJMC43LjMuNS0xmAEAoAEBqgEHZ3dzLXdperABAA&sclient=psy-ab
https://www.google.com/search?q=2+type+of+dishwashing+techniques&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjJjM3m2-
jpAhURHaYKHc6lD5UQ_AUoAXoECA0QAw&biw=1366&bih=608
https://www.youtube.com/watch?v=0r9hBxDEyJY&t=312s
https://www.google.com/search?q=2+type+of+dishwashing+techniques&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjJjM3m2-
jpAhURHaYKHc6lD5UQ_AUoAXoECA0QAw&biw=1366&bih=608
https://www.youtube.com/watch?v=0r9hBxDEyJY&t=312s

TLE WORKSHEET AREA: Home Economics
SUBJECT: Technology and Livelihood Education GRADE LEVEL: 9
SPECIALIZATION: Cookery

QUARTER: First Quarter WEEK: 1

LEARNING COMPENTECY: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENTS

LEARNING OUTCOMES: IDENTIFY KITCHEN TOOLS AND EQUIPMENTS TO BE CLEANED,
SANITIZE AND STORED

GUIDE TO PARENT:

Learners may require your guidance in following the direction and answering the question in each part of
the activity. Make sure that they will answer each part of the worksheet as honestly as possible.

GABAY SA MAGULANG:

Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga tagubilin at pag sagot sa
mga tanong sa bawat bahagi ng aktibidad. Tiyakin na sasagutin nila ang bawat bahagi ng worksheet ng
tapat.

GUIDE TO THE LEARNER:

This plan is developed to guide you in your learning journey. Read the information sheet diligently. Ask help
from parents or elders for elaboration if necessary. Follow the steps in every activity, answer all the
assessment given. Please finish and submit all the activities on or before the retrieval schedule.

CONTENT STANDARD:

The learner demonstrates an understanding of the knowledge, skills and attitudes required in maintaining
kitchen tools and equipment and work premises.

PERFORMANCE STANDARD:

The learner independently maintain clean kitchen tools, equipment and premises.

LESSON 1.

IDENTIFY KITCHEN TOOLS AND EQUIPMENT TO BE CLEANED SANITIZE AND STORED

OBJECTIVES:

LEARNERS MUST BE ABLE TO CLEAN AND SANITIZE KITCHEN TOOLS IN ACCORDANCE WITH
PRESCRIBED STANDARD.

PROCEDURES ON HOW TO WASH THE DISHES

• DISWASHING IS THE PROCESS OF CLEANING, COOKING, UTENSILS,
DISHES, CUTLERY AND OTHER ITEMS TO PREVENT FOODBORNE
ILLNESS. THIS IS EITHER ACHIEVED BY HAND WASHING OR USING A
DISWASHER.

• CLEAN DISHES AND UTENSILS ARE IMPORTANT TO FAMILY’S HEALTH.
BACTERIA CAN GROW ON DISHES AND UTENSILS THAT HAVE NOT BEEN THOROUGHLY
CLEAN, RINSED AND DRIED.

• DIRTY DISHES, UTENSILS AND FOOD SCRAPS LEFT IN THE KITCHEN CAN ATTRACT
COCKROACHES, MICE OR OTHER PETS.

STEPS IN DISH WASHING

1. WEAR RUBBER GLOVES IF YOU HAVE DRY HANDS OR OTHER SKIN
PROBLEM. IF YOU ARE WEARING LONG SLEEVES, ROLL THEM UP OR PUT
THEM UNDER THE GLOVES. WEAR APRONS TOO.

2. SCRAPE ALL THE LARGE PIECES OF FOOD ON THE DISHES AND PLACE IT
IN A COMPOST BIN OR GARBAGE CAN.

3. STACK THE DISHES IN THE PROPER ORDER NAMELY: GLASSWARE, SILVERWARE,
CHINAWARE, AND UTENSILS. STOCK THEM TO THE RIGHT OF SINK SO
THAT WORK PROGRESSES FROM RIGHT TO LEFT.

4. FILL THE SINK WITH WATER AND ADD A CONSIDERABLE AMOUNT OF
DETERGENT. THE HOTTER THE WATER, THE BETTER IT IS IN SANITIZING
AND GREASE CUTTING PROPERTIES. TOLERABLE HEAT IS 66 C, 150 F OR
ABOVE. SO AS NOT TO SCALD YOURSELF, USE RUBBER GLOVES.

5. WASH THE LIGHTEST SOILED ITEMS FIRST. START WITH GLASSES, CUPS,
AND FLATWARE. SOAP EACH PIECE INDIVIDUALLY AND RINSE IN HOT WATER. REMEMBER:
NEVER DUMP SHARP KNIVES INTO SOAPY WATER WHERE THEY CANNOT BE SEEN

6. WASH PLATES, BOWLS AND SERVING DISHES. REMEMBER TO SCRAPE THESE ITEMS
BEFORE WASHING. SOAP EACH PIECE GENTLY AND INDIVIDUALLY AND RINSE IN HOT
WATER. REMEMBER TO KEEP AN EYE WHEN YOU SHOULD CHANGE THE DISH WASHING
WATER.

7. WASH POTS AND PANS LAST. SOAK THEM FIRST. WASH THE PANS THOUROUGHLY AND
DON’T FORGET TO CLEAN THE BOTTOMS. IF ANYTHING WAS BURNT OR OVERCOOKED TO
POTS OR CASSEROLE DISHES, PUT A LITTLE EXTRA SOAP AND WATER IN IT AND LET IT
STAND WHILE YOU WASH THE OTHER DISHES. TAKE NOTE THAT ANY OIL RESIDUE LEFT
WILL LEAD TO BURNT FOOD DURING THE NEXT COOKING SESSION.

8. LAY YOUR DISHES OUT ON A RACK TO AIR-DRY OR WIPE THEM CLEAN WITH TOWEL.

9. THERE SHOULD BE NO VISIBLE MATTER AND NO “GREASY” FEEL. RUN A HAND OVER THE
DISH TO ENSURE THAT THEY ARE THOROUGHLY CLEANED. IF THERE ARE STILL SOME
GREASE REMAINING, CONSIDER REWASHING THE ITEM.

10. RINSE OUT BRUSH, SPONGE AND ALLOW TO DRY. STERILIZE YOUR EQUIPMENT OFTEN
USING BOILING WATER WITH BLEACH. WHEN SPONGE OR BRUSH STARTS TO SMELL
UNPLEASANT, THROW IT AWAY.

11. WIPE DOWN THE SINK AND YOUR TOOLS, DISH DRAINER AND DISH PAN. ANY RAGS, DISH
CLOTHS OR SPONGES SHOULD BE WASHED AND AIR DRIED. REMEMBER TO REPLACE
SPONGES AND RAGS FREQUENTLY.

TIPS TO OBSERVE IN WASHING THE DISHES

• DISHES CAN BE WASHED EASILY IF YOU KEEP THEM UNDER THE
WATER WHILE SCRUBBING THEM FOR PARTICLES TO LIFT AWAY. BRING
THE DISH OUT OF THE WATER TO CHECK FOR ANY MISSED SPOTS.

• STACKING A FEW DISHES IN THE SINK AT A TIME ALLOWS DISHES A FEW MINUTES OF
SOAKING TIME WHILE YOU WASH ANOTHER DISH.

• TRY DRYING POTS AND PANS WITH PAPER TOWELS TO REDUCE FROM PAN WHICH
CAUSES STAINING THE DISHCLOTH.

• DON’T SOAK ALUMINUM WHILE DISHWASHING FOR IT MAY CAUSE DARKENING. DISH
WASHING SILVERWARE CAN BE TRICKY. USE A LINT FREE CLOTH FOR DRYING
SILVERWARE.

CLEANING THE CUTTING BOARD

• AFTER USING THE CUTTING BOARD FOR SLICING, DICING OR
CHOPPING ALL KINDS OF MEAT GOODIES, USE A METAL SCRAPER OR
SPATULA TO SCRAPE AWAY ANY REMAINING BITS AND PIECES OF
FOOD. THROW THE SCRAPINGS INTO THE GARBAGE BIN.

• SCRUB THE BOARD WITH HOT, SPRAY WATER THOROUGHLY. IF YOU ARE USING A
DISHWASHER AND IF YOUR DISHWASHER REACHES A TEMPERATURE OF AT LEAST 165 F,

THEN YOU CAN PROBABLY PLACE A HIGH-DENSITY PLASTIC CUTTING BOARD INTO THE
DISHWASHER. MOREOVER, IF YOUR DISHWASHER HAS AN ANTIBACTERIAL CYCLE, USE
IT TO WASH THE CUTTING BOARD. OTHERWISE, SCRUB IT BY HAND. ALLOW THE BOARD
TO AIR DRY.

REMOVING STAINS FROM THE CUTTING BOARD

• NATURAL ACIDS - TO REMOVE STAINS FROM THE CUTTING BOARD,
YOU CAN USE THE FOLLOWING PROCEDURE: WET THE STAINED AREA
WITH WATER AND SPRINKLE IT WITH VINEGAR, CALAMANSI OR LEMON AND ALLOW TO
MELT UNDISTURBED FOR TWENTY-FOUR HOURS.

• SALT PASTE - USING THE SALT AND CLEAN WATER CREATE A PASTE. USE A CLEAN
NYLON SCRUBBING SPONGE OR A CLEAN TOOTHBRUSH TO SCRUB THE PASTE ON THE
STAINED AREA OF THE CUTTING BOARD. RINSE THE AREA CLEAN WITH FRESH WATER.
REPEAT THE PROCEDURE TO GUARANTEE THAT YOU HAVE REMOVED ALL OF THE STAIN.
RINSE THE BOARD CLEAN. SCRUB THE CUTTING BOARD WITH HOT, SOAPY WATER AND
RINSE WITH CLEAN WATER. ALLOW IT TO DRY.

SANITIZING THE CUTTING BOARD

• CHLORINE BLEACH SOLUTION. PLASTIC AND WOODEN CUTTING BOARDS CAN BE
SANITIZED USING A DILUTED LIQUID CHLORINE BLEACH SOLUTION, COMBINE ONE
TEASPOON OF BLEACH TO ONE QUART OF WATER. POUR THE SOLUTION ONTO ENTIRE
SURFACE AREA OF BOARD AND ALLOW IT TO SIT UNDISTURBED FOR SEVERAL MINUTES.
RINSE THE BOARD WITH CLEAN WATER. ALLOW IT TO AIR DRY OR USE A CLEAN CLOTH
TO DRY IT.

• VINEGAR SOLUTION. IF YOU PREFER, YOU MAY USE A VINEGAR SOLUTION IN PLACE OF
THE BLEACH SOLUTION. SIMPLY COMBINE ONE PART VINEGAR TO FIVE PARTS WATER.
USE THIS SOLUTION IN THE SAME MANNER AS THE ONE EXPLAINED FOR THE BLEACH
SOLUTION.

STORING THE CUTTING BOARD

• ONCE THE CUTTING BOARD HAS COMPLETELY DRIED, STORE IT
VERTICALLY OR IN AN UPRIGHT POSITION. THIS HELPS TO AVOID
MOISTURE FROM GETTING TRAPPED UNDERNEATH THE BOARD
AND THE ACCUMULATION OF DUST OR GRIME

METHODS OF CLEANING EQUIPMENTS

• FOAM. YOU USE THIS TO INCREASE THE CONTACT TIME OF THE
CHEMICAL SOLUTIONS TO IMPROVE CLEANING WITH LESS
MECHANICAL FORCE.

• HIGH PRESSURE. USED TO INCREASE MECHANICAL FORCE, AIDING IN SOIL REMOVAL. IN
HIGH PRESSURE CLEANING, CHEMICAL DETERGENTS ARE OFTEN USED ALONG WITH AN
INCREASE TEMPERATURE TO MAKE SOIL REMOVAL MORE EFFECTIVE.

• CLEAN IN PLACE (CIP). IS UTILIZED TO CLEAN THE INTERIOR SURFACES OF TANKS AND
PIPELINES OF LIQUID PROCESS EQUIPMENT. A CHEMICAL SOLUTION IS CIRCULATED
THROUGH A CIRCUIT OF TANKS AND/ OR LINE THEN RETURN TO A CENTRAL RESERVIOR
ALLOWING THE CHEMICAL SOLUTION TO BE REUSED. TIME, TEMPERATURE AND
MECHANICAL FORCE ARE MANIPULATED TO ACHIEVE MAXIMUM CLEANING.

• CLEAN OUT OF PLACE (COP) IS UTILIZED TO CLEAN THE PARTS OF FILTERS AND PARTS
OF OTHER EQUIPMENT. THIS REQUIRES DISASSEMBLY FOR PROPER CLEANING. PARTS
REMOVED FOR CLEANING ARE PLACED IN CIRCULATION TANK AND CLEANED USING A
HEATED CHEMICAL SOLUTION AND AGITATION.

• MECHANICAL NORMALLY INVOLVES THE USE OF BRUSH EITHER BY HAND OR A MACHINE
SUCH AS A FLOOR SCRUBBER. MECHANICAL CLEANING USES FRICTION FOR FOOD SOIL
REMOVAL.

FUNDAMENTAL CLEANING PROCEDURES

• SCRAPE AND PRE-RINSE: SOILED EQUIPMENT SURFACES ARE SCRAPED AND RINSED
WITH WARM WATER TO REMOVE LOOSE FOOD SOILS

• CLEANING CYCLE: THE REMOVAL OF RESIDUAL FOOD SOILS FROM EQUIPMENT
SURFACES IS BASED ON THE MANIPULATION OF THE FOUR BASIC CLEANING FACTORS
AND THE METHOD OF CLEANING. TYPICALLY, ALKALINE CHEMICAL SOLUTIONS ARE USED
FOR THE CLEANING CYCLE.

• RINSE: RINSE ALL SURFACES WITH COLD TO HOT WATER, DEPENDING ON THE
TEMPERATURE OF THE CLEANING CYCLE, TO THOROUGHLY REMOVE ALL REMAINING
CHEMICAL SOLUTION AND FOOD SOIL RESIDUES.

• ACID RINSE: A MILD ACID RINSE OF THE EQUIPMENT NEUTRALIZES ANY ALKALINE
RESIDUES LEFT AND REMOVES ANY MINERAL SOIL PRESENT.

• SANITIZE: ALL EQUIPMENT SURFACES ARE RINSED OR FLOODED WITH SANITIZING
AGENT. BOTH TIME AND CHEMICAL CONCENTRATION ARE CRITICAL FOR OPTIMUM
RESULTS.

GUIDE QUESTIONS: EASY
DIRECTION: Read the questions carefully and write the correct answer in your test booklet.

1. This is used to increase the contact time of the chemical solutions to improve cleaning with less
mechanical force.

a. Sanitize b.High Pressure

c. Clean in Place d. Foam

2. It is used to increase mechanical force aiding in soil removal.

a. Clean in Place b. Clean out of place

c.High Pressure d. Mechanical

3. It is utilized to clean the parts of filters and parts of other equipment.

a. Mechanical b. High Pressure

c. Clean out of Place d. Clean in Place

4. The soiled equipment surfaces are scraped and rinsed with warm water to remove less food soil.

a. Acid Rinse b. Cleaning Cycle

c. Scrape and Free Range d. Rinse and Sanitize

5. It is a mild acid rinse of the equipment neutralizes any alkaline left and remove any mineral soil present.

a. Mechanical b. Rinse

c.Pre-rinse d. Acid rinse

6. All equipment surfaces are rinsed and flooded with sanitizing agent.

a. Rinse b. Sanitize

c.Cleaning cycle d.Acid Rinse

7. The removing of the large pieces of food on the dishes and placed in a compost bin or garbage can.

a. Stacking b.Washing

c.Sanitizing d.Scraping

8. The dishes are placed in proper order namely glasswares , silverwares chinawares and utensils.

a. Washing b.Scraping

c.Sanitizing d. Stacking

9. It involves the use of brush either by hand or machine such as floor scrubber.

a. Foam b.Mechanical

c.Clean out of Place d.Clean in Place

10. What is the least soiled item that should be washed first?

a. Plate b.Spoon

c.Glass D.Fork

II. MODERATE

DIRECTION: Read the questions carefully and write the correct answer in your test booklet.

1. Which of the following is the last step in washing the dishes?

a. Wash the glassware first, before the greasy pots and pans

b. Dishes maybe hand dried with a clean cloth

c. Never damp sharp knives into a soapy dishwasher where they cannot be seen

d. Keep dishwashing liquid away from the reach of children

2. What are the tips to be observed in washing the dishes?

a. Wash glassware first Suggested videos to watch:
b. Dishes my dried with a clean cloth https://youtu.be/cnSg3IwBu2c
c. Keep dishwashing liquid out of the reach of children https://youtu.be/nn07bsfalkl
d. All of the above https://youtu.be/r0sWf0jf6T4
https://youtu.be/doaMXrJMpil

3. What are the tips to be observed in washing the dishes?

a. Keep them under the water while scrubbing them for particles to lift away

b. A shorter time for lightly soiled dishes

c. Add a rinsing agent to prevent spotting

d. You can add extra cleanser in a secondary cup

4. Which of the following are the tips and warnings in washing the dishes?

a. Keep dishwashing liquid out of reach of children

b. Wash glassware first before pots and pans

c. Dishes maybe hand-dried with a clean cloth

d. Try adding a tablespoon of baking soda to soapy water to soften dirt while

5. What is the last step in washing the dishes?

a. Wash the lightest soiled items

b. Wash pots and pans last

c. Lay your dishes out on a rack to air dry or wipe them clean w/a towel

d. Wipe down the sink and your tools

6. Arrange the steps in using the dishwasher for washing the dishes?
a. Don’t crowd the dishes

b. Fill the dishwasher logically

c. Dry the dishes

d. Add detergent

7. How will you clean the cutting board?

a. Scrape and remove the bits of food using spatula or scraper

b. Scrub the board with hot soapy water thoroughly

c. Allow the board to air dry

d. All of the above

8. When do we need to wash, air-dry, replace sponge and dishcloth

a. Once a week b.Twice a week

c.Monthly d.Frequently

9. What kind of cloth is used for drying silverware?

a. Cotton cloth b.Tissue Paper

c.Linen Cloth d.Lint Free Cloth

10. If there are stains in your cutting board, you can remove it by using _______?

a. Kalamansi b.Vinegar

c.Bleaching Agent d.All of the Above

III. DIFFICULT

COMPETENCY 54 3

5 BEST 4 BETTER 3 DO

USING THE TOOLS AND EQUIPMENTS IN
PREPARING THE FOOD

CLEANING AND SANITIZING KITCHEN TOOLS
AND EQUIPMENTS AND KITCHEN PREMISES

STORE KITCHEN TOOLS AND EQUIPMENTS IN
THE DESIGNATED PLACE

SAFETY AND FIRST AID IN CLEANING AND
SANITIZING THE KITCHEN PREMISES

B. Tell a Story:

Situation: Your teacher assigned you to clean the tools and equipment you have used in preparing and cooking hot
desserts. Tell a story on how you accomplished the task together with your groupmates.

Write your answers in your test booklet.

ANSWER KEY-COOKERY 9

CRITERIA 4 3 21

ORGANIZATION Very clear and easy to Good, clear, and able Low and lack of Very low and
impossible to
understand to understand understanding understand

STEP BY STEP State the complete Did not able to state The procedure is Were not able to state
PROCEDURE expectation in the procedure in missing in the task one correct procedure
accomplishing the task accomplishing the
task

TIME FRAME Finish the task ahead of Able to finish the task Did not finish the Did not finish the task

time frame on time task on time

EASY

1A 6B

2D 7D

3C 8D

4C 9B

5D 10 C

MODERATE

1B 6B

2D 7D

3B 8D

4A 9C

5C 10 D

RINAH P. NABO

TLE WORKSHEET

SUBJECT: Technology and Livelihood Education AREA: Home Economics

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 1

LEARNING COMPENTECY: Clean and sanitize Kitchen Premises

LEARNING OUTCOMES: 2.1 Recognize kitchen premises to be cleaned and sanitized
2.2 Clean the kitchen area hygienically in accordance with the food safety and occupational health

regulation

GUIDE TO THE PARENT:

Learners may require your guidance in following the directions and answering the questions in each part of
the activity. Make sure that they will answer each part of the worksheet as honestly as possible especially
recognizing kitchen premises to be cleaned and sanitized.

GABAY SA MAGULANG:

Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga tagubilin at pagsagot sa
mga tanong sa bawat bahagi ng aktibidad. Tiyakin na sasagutin nila ang bawat bahagi ng worksheet nang
tapat hangga 't maaari. Lalo na sa pagkilala ng mga lugar sa kusina na malinis at sanitized.
GUIDE TO THE LEARNER:

This plan is developed to guide you in your learning journey. Read the Information Sheet diligently. Ask
help from parents or elders for elaboration if necessary. Follow the steps in every activity, answer all the
assessment given. Please finish and submit all the activities on or before the retrieval schedule.
CONTENT STANDARD:

● The learner demonstrates an understanding of the knowledge, skills, and attitudes required in
maintaining kitchen tools equipment and work premises.

PERFORMANCE STANDARD:
● The learners Independently maintain clean kitchen tools, equipment, and premises

INFORMATION SHEET 1.1

Surfaces to be cleaned
Cleaning your kitchen’s working premises regularly is important to keep it looking its best and make

it free from germs and bacteria that usually accumulate in the kitchen area during food preparations.
Several surfaces around the kitchen such as walls, floors, shelves, and other surfaces must always be
cleaned and sanitized safely using the proper materials to reduce health hazards.
Surfaces to be cleaned in the kitchen:

a. walls - upright enclosing parts of a building or a room ex. Four sides of a room.
b. floors - the lower surface of a room, on which one may walk
c. shelves - ( istante) a thin slab of wood, metal, etc. fixed horizontally to a wall or in a frame for
supporting objects.
d. benches and work surfaces (countertop or worktops, tables) – benches a long seat on which
people may sit. While work surfaces flat surfaces usually in the kitchen.
e. cooking equipment and appliances (stove, oven, blender, mixer, etc.) - appliances intended for
cooking.
f. cold storage equipment (refrigerator, freezer) – storage of food in a cold place.
g. storerooms and cupboards (pantry, cabinet, drawer) – a room in which you keep things until they

are needed

EXERCISE NO.2. 1
Direction: Label the following kitchen premises given in the picture on each number.
Write your answer in your notebook.

EXERCISE NO.2
Test your understanding by answering the following questions in your notebook/answer
sheets
1. What are the different kitchen surfaces that should always be cleaned and sanitized and why?
2. Which kitchen area is not familiar to you? (Explain)
3. How do you maintain your kitchen area safe and clean?

ASSESSMENT
SELF CHECK 2.1

Directions:: Place a checkmark next to the items the areas to be cleaned in the kitchen. Write your
answer

on the space provided on each number.

1. fireplace
2. windows
3. cutting boards
4. knives
5. walls
6. countertops
7. utensils
8. benches
9. storerooms
10. shelves

SELF-CHECK 2.2
Directions: Recognize which kitchen area is being described in the statement below.
____________1. It refers to the lower surface of a room, on which one may walk.
____________2. A room in which you keep things until they are needed.
____________3. An upright enclosing parts of a building or a room
____________4. A room in which you keep things until they are needed.
____________5. A thin slab of wood, metal, etc. fixed horizontally to a wall or in a frame for supporting
objects.
____________6. A place in which food is stored in a cold place.
____________7. It refers to appliances intended for cooking.
____________8. The lower surface of a room, on which one may walk.
____________9. Tables, work tops or counter tops are included in _____________.
____________10. A long seat on which people may sit.

INFORMATION SHEET 2

Types of Sanitizers and Disinfectants
SANITIZERS reduce bacteria on a surface by at least 99.9%. DISINFECTANTS kill a wider range of
microorganisms (than sanitizers), and Cleaners simply remove dirt, soils, and impurities from surfaces.

Types of Sanitizers and Disinfectants
1. Chemical chemicals used for cleaning or sanitizing surfaces used in food areas.
a. Chlorine - (Bleach)* Concentration: 50 to 100 ppm. Chlorine-based sanitizers are the most commonly
used sanitizers.
b Carbolic Acid – a weak acid used chiefly as a disinfectant, as an antiseptic, and in organic synthesis.
c. Ammonia - used to clean a variety of household surfaces – from tubs, sinks, and toilets to bathroom
and kitchen countertops and tiles. Ammonia also is effective at breaking down household grime or stains
from animal fats or vegetable oils, such as cooking grease and wine stains because ammonia evaporates
quickly.
d. Detergents - These are cleaning agents, solvents, or any substance used to wash tableware, surfaces,
and equipment.
e. Dishwashing Liquid- is a detergent used to assist in dishwashing
f. Tamsen – a disinfectant highly concentrated and excellent product for removing grease from pots and
pans. Use 1 ounce per gallon.
g. Soap – are surfactants usually used for washing, bathing, or other types of housekeeping.
h. Alcohol – a common disinfectant is ideal as a solvent or cleaning agent effective against sticky residues,
grease, and grime disinfectant
i. Boric Acid – is used as a cleanser, stain remover, disinfectant, deodorizer and mold killer. You can also
use this to clean your sinks, floor, bathroom, and windows

2. Heat Sanitizer
It involves using heat to sanitize surfaces
a. Hot water – is an inexpensive sanitizer. Temperatures of 140°F TO 150°F are enough to kill

most viruses. Boiling water
makes it safe from pathogens like bacteria, viruses, protozoa.

b. Steam– steam under pressure to obtain the high temperature necessary to quickly kill
microorganisms. (250°F – 270°F)

c. Dry heat – uses high temperatures over an extended period of time to kill bacteria and other
microorganisms from objects.

d. U.V light (ultraviolet light) – is a disinfection method that uses short-wavelength to kill inactive

microorganisms by destroying

nucleic acids.
e. Filtration – is a technique used to remove solid impurities from organic solutions.

CLEANING PROGRAM when compiling a cleaning program, the following
points must be taken into considerations:

❑ chemicals to be used
❑ equipment required to complete the task
❑ occupation health and safety issues
❑ training of the staff if required
❑ time frame available
❑ kitchen layout

Cleaning Agent Solution

1. Neutral Detergent - hand-wash detergents used for glasses, plates, cutlery, serving
ware, etc.

2. All-Purpose Cleaner - cleaners for floors, stainless steel, and walls
3. Disinfectant - to kill bacteria and other microorganisms.
4. Sanitizers - Detergent and disinfectant to clean and destroy bacteria. such as

chlorine-based cleaners, quaternary ammonium and iodine sanitizers.
5. Degreaser - Product used to clean embedded grime in ovens.

EXERCISE NO.3 Identify the cleaning agent appropriate for cleaning kitchen premises. Write your
answer on the space provided or in your notebook.
Ex. Countertops - all-purpose cleaner

SURFACES CLEANING AGENTS
walls and door
floors
Benches, table and chairs
Oven, grill plates and stove
dishwasher
tableware
windows

Safety measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be exposed
to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial-strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

SELF-CHECK NO. 2.3
DIRECTIONS: Identify the proper cleaning agents used for sanitizing and disinfecting kitchen

premises
given below. Use the space provided before the number.

___________1. walls _________6. ovens
___________2. door _________7. counter tops
___________3. Benches _________8. shelves
___________4. Floor _________9. cabinets
___________5. glasses, plates & cutleries _________10. window

SELF-CHECK NO. 2.4

DIRECTIONS: Classification. Classify the following according to the type of sanitizers and disinfectant listed
inside the box. Write your answer on the corresponding column( in any order)

Filtration detergents chlorine steam

Boric acid ammonia dry heat alcohol

Soap ultraviolet light

CHEMICALS HEAT SANITIZER
___________________ ___________________

DIRECTIONS: Arrange the procedure for disinfecting kitchen premises. Write A for the first step,
B for the second, and so on.

_____ 1. Rinse all surfaces that come in contact with food
_____ 2. Apply the solution to hand and apply to surfaces. Treated surfaces must remain
wet for 10 minutes. Wipe with a dry cloth
_____ 3. Preliminary cleaning is required
_____4. Sponge on a mop or allow to air dry.
_____ 5. Use a spray device for spray application, spray 6-8 inches from the surface, rub
with

brush

TEST

DIRECTIONS: Choose the best answer. W rite the letters only using ½ sheet of paper

1. What are the disinfectants used for?

A. To make dirt more soluble and easier to clean away

B. To reduce harmful bacteria to an acceptable level.

C. To sterilize the premises

D. To remove grease dirt and food particles

2. Cleaning and ______________are critical to food safety in food preparations.

A. washing C. sanitizing

B. Rinsing D. cleansing

3. ____________involves the removal of food residue, dirt and soil.

A. drying C. Sterilizing

B. sanitizing D. Cleaning

4. Which cleaning agents are used for cleaning and sanitizing embedded grime in ovens?

A. detergents C. Sanitizers

B. degreaser D. Soap

5. The two ways to sanitize surfaces and equipment in kitchen premises are with _____ and

______

A. soap and detergents C. chemicals and heat

B. steaming and dry heat D. hot water and filtration

6. Which of the following must be cleaned and sanitized?

A. utensils C. equipment

B. food preparation surfaces D. all of these

7. What doe sanitizing reduce?

A. dirt C. soil

B. grease and oil D. microorganisms

8. What cleaning and sanitizing solution is used for floors and counter tops?

A. degreaser C. detergents

B. sanitizer D. soap

9. If you are sanitizing items in hot water, what temperature must the water be?

A. 140°F TO 150°F C. 50°F TO 100°F

B. 200°F TO 250°F D. 40°F TO 70°F

10. What is the last step to cleaning and sanitizing a surface?

A. wash the surface C. rinse the surfaces

B. allow the surface to dry D. Sanitize the surface

Exercise 2.2

ANSWER KEY 1. floor, wall, shelves, benches, work surfaces, SELF-CHECK 2.3 SELF-CHECK
cooking equipment, cols storage equipment NO. 2.5
Exercise 2.1 1. all-purpose detergents
Store rooms, and cupboards. / Cleaning your 2. all-purpose detergents E 1.
1. cold storage equipment kitchen’s working premises regularly is important 3. disinfectant B 2.
2. tables/countertops to keep it look its best and make it free from 4. all-purpose detergents A 3.
3. shelves germs and bacteria that usually accumulate in the 5. detergents C 4.
4. walls kitchen area during food preparations. 6. degreaser D. 5.
5. cooking equipment 2. The answer depends on the student’s 7. disinfectant
6. windows familiarity in their own kitchen. 8. sanitizer
7. chair/benches 3. Keeping the kitchen areas clean and safe by 9. sanitizer
8. cabinets cleaning regularly, using appropriate cleaning 10. all-purpose detergent
9. cupboards agents and
10. floor
Sanitizing after cleaning to make it free from
germs.

SELF CHECK 2.1 SELF-CHECK 2.2 EXERCISE NO.3 EXERCISE NO.3

____1. Fireplace 1. floor 1. All-purpose detergents 1.All-purpose detergents TEST
2.All-purpose
______/__32.. windows 2. store rooms 2.All-purpose detergents/sanitizer 1. B 6. D
cutting boards 3. Disinfectant 2. C 7. D
3. walls detergents/sanitizer 4. Degreaser 3. D 8. B
5. Sanitizer 4. B 9. A
____4. knives 4. store room 3. Disinfectant 6. Detergents 5. C 10. C
7. All-purpose detergents
5. shelves 4. Degreaser

_________//___765... walls 6. cold storage 5. Sanitizer
Countertops
Utensils 7. cooking equipment 6. Detergents
8. floor
7. All-purpose detergents
____8. Benches 9. work surfaces

______///__91.0.SSthoreelvreosoms 10. benches

SELF-CHECK NO. 2.6

SELF-CHECK NO. 2.4 1. chlorine, carbolic acid, ammonia, detergent, dishwashing liquid, timsen, alcohol, boric acid

CHEMICALS HEAT SANITIZER 2. walls, floor, benches, work surfaces, cooking equipment, cold storage equipment, store rooms
Detergents
Chlorine filtration and

Cupboards.
steam 3. a. Preliminary cleaning is required

Boric acid dry heat b. Apply solution to hand and apply to surfaces. Treated surfaces must remain wet for 10

Ammonia ultra violet light minutes. Wipe with dry cloth

Soap c. Sponge on mop or allow to air dry.

Alcohol d. Use a spray device for spray application Spray . 6-8 inches from the surface, rub with brush

e. Rinse all surfaces that come in contact with food such as exterior or appliances tables, and

stove top with potable water

WRITER : Maria V. Vecina School : Dalandanan National High

TLE WORKSHEET AREA: Home Economics
SUBJECT: Technology and Livelihood
Education

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 2

LEARNING COMPENTECY: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENTS
LEARNING OUTCOME: 2.3 Clean the kitchen area hygienically in accordance with food safety and
occupational health regulations; 2.4 Clean surfaces without damaging property and adversely
affecting health

GUIDE TO THE PARENT: Learners may require your guidance in following the directions and answering
the questions in each part of the activity. Make sure that they will answer each part of the worksheet as
honestly as possible.

GABAY SA MAGULANG: Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga
tagubilin at pagsagot sa mga tanong sa bawat bahagi ng aktibidad. Tiyakin na sasagutin nila ang bawat
bahagi ng worksheet nang tapat hangga 't maaari .
GUIDE TO THE LEARNER: This plan is developed to guide you in your learning journey. Read the
Information Sheet diligently. Ask help from parents or elders for elaboration if necessary. Follow the steps
in every activity, answer all the assessment given. Please finish and submit all the activities on or before
the retrieval schedule.
_____________________________________________________________________________________
___________________
Content Standard: The knowledge , skills and attitudes required in maintaining kitchen tools, equipment
and work premises. Performance Standard: Independently maintain clean kitchen tools, equipment and
premises.

At the end of the lesson, the students are expected to :

1. Identify the different methods of cleaning equipment;

2. Enumerate the different fundamental cleaning procedures; and

3. Perform equipment sanitation procedures.

Definition of Terms:
Agitation - a moving back and forth or with an irregular, rapid, or violent action
Alkaline - relating to, containing, or having the properties of an alkali or alkali metal
Cleaning - the complete removal of food soil using appropriate detergent chemicals under recommended conditions
Reservoir - a place where something is kept in store: such as an artificial lake where water is collected and kept in quantity for use.
Sanitizing - to adequately treat cleaned surfaces by a process effective in destroying vegetative cells of pathogens, and in substantially

reducing numbers of other undesirable
microorganisms.

Information Sheet 2.1

Methods of Cleaning Equipment
The best cleaning requires a combination of important elements, as listed below:

Foam – You use this to Clean Out of Place (COP) – is utilized to High Pressure – used to
increase the contact time clean the parts of filters and parts of increase mechanical force,
of the chemical solutions other equipment. This requires aiding in soil removal. In high
to improve cleaning with disassembly for proper cleaning. Parts pressure cleaning, chemical
less mechanical force. removed for cleaning are placed in a detergents are often used
circulation tank and cleaned using a along with an increase
Mechanical – it normally heated chemical solution and temperature to make soil
involves the use of brush agitation. removal more effective.
either by hand or a
machine such as a floor Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and
scrubber. Mechanical pipelines of liquid process equipment. A chemical solution is circulated through
cleaning uses friction for a circuit of tanks and or lines then return to a central reservoir allowing the
food soil removal. chemical solution to be reused. Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.

Note :In order to prevent the spread of germs, it is very important that the equipment used to care for your airway be
cleaned regularly.

Fundamental Cleaning Procedures

Cleaning needs to be done regularly and thoroughly using materials that do the job quickly and effectively. Cleaning
helps to prevent potential contamination of equipment and other surfaces and keep the area safe for staff and clients.
Fundamental cleaning procedures are the following:

1. Scrape and Pre- 2. Cleaning Cycle – the 3. Rinse – rinse all 4. Acid Rinse – 5. Sanitize – all
rinse – soiled removal of residual food surfaces with cold to a mild acid equipment surfaces
equipment soils from equipment hot water, rinse of the are rinsed or
surfaces are surfaces is based on the depending on the equipment flooded with a
scraped and manipulation of the four temperature of the neutralizes any sanitizing agent.
rinsed with warm basic cleaning factors cleaning cycle to alkaline Both time and
water to remove and the method of thoroughly remove residues left chemical
loose food soils. cleaning. Typically, all remaining and removes concentration are
alkaline chemical chemical solution any mineral soil critical for optimum
solutions are used for and food soil present. results.
the cleaning cycle. residues.

SAFETY NOTE: Never mix your own combination of detergent and sanitizer as it may cause a violent reaction that
can result in an explosion or the release of toxic fumes. Mixing may also cause one product to neutralize the other.

ASSESSMENT
Self Check 1.1
( WORD SEARCH) Instructions : There are ten(10) important terms used in the methods of cleaning equipment.
Given the initial and last letter of the word, fill the missing letter to complete. Find and encircle the word and write it on
the blank spaces provided at the right corner.

1. T _ _ E ________________
2. T _ _ _ _ _ _ _ _ _E ________________
3. C _ _ _ _ _ _L ________________
4. M _ _ _ _ _ _ _ _ L ________________
5. S _ _ _ _E ________________
6. R _ _ _ E ________________
7. S _ _ _ _ _ _ E ________________
8. S _ _ _ _ _ _ N ________________
9. S _ _ _ _ _ E ________________
10.

Information Sheet 2.2

Equipment Sanitation Procedures

Kitchen equipment is an essential part of any kitchen, and therefore any home. Used to store, prepare, cook
and serve food, every piece of kitchen equipment from your fridge to stove to fork should be cared for appropriately.
Not only will maintaining your equipment make your kitchen a safer place, it will save you time, money and effort.

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grits, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush

while electric burners should be cleaned with a brush or with a damp cloth.

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

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

4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly
e. Sink and Drains

5. Kitchen Sinks and Drainers
1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets.

Note : Sanitation is the beginning, not the end, of the production cycle and a key component of Food Safety
Preventive Controls!

Let’s Do It !!!

This time of pandemic, one of the main advice of our government is to “stay at home”. As a responsible child
,one of your tasks is to help doing the household chores such as cleaning, especially in the kitchen. Your mother
assigned you to clean the refrigerator because it almost takes a month the last time it was cleaned. And that is very
timely with our topic. How will you clean and sanitize the refrigerator ?Do it with your video presentation (edited) at
least three (3) minutes.(Note: Dear parents please assist your students in doing the performance task.
Always remember to observe safety works and habits)

Congratulations you have successfully cleaned, sanitized and stored kitchen tools and equipment.

ASSESSMENT : Rearrangement Test :Directions: Below are the different equipment in sanitation procedures .
Arrange the rambled stages according to their proper order. Encircle the letter of the correct answer. (5 points each)

Topic: Equipment Sanitation Procedures

I– Refrigerators II - Kitchen Sinks and Drainers References :Kto12 LM-Cookery 9 pp. 49-52
A. 1 5 4 3 2 Cookery- Tech-Voc Track
A. 1 3 2 4 5 B. 2 3 1 5 4 CG – LC. # TLE_HECK9PA -Ic-3p. 8 of 33
B. 3 5 4 1 2 C. 4 2 5 3 1 http://www.puzzlemaker.biz/word-search-puzzle-
C. 5 1 3 2 4 D. 3 1 2 4 5
D. 2 4 3 5 1 https://www.youtube.com/watch?v=vpk5-mUwVcso
1. Replace washers immediately https://www.pcimag.com/.../936
1 Flush drains weekly n
2. Sink and Drains l
3. Wipe up spilled foods immediately e l
4. Rinse and dry thoroughly a
5.Wash inside shelves and trays at e

a

k

i

ANSWER KEY :
Word Search

1. Time
2. Temperature
3. Chemical
4. Mechanical
5. Scrape
6. Rinse
7. Cleaning
8. Sanitize
9. Solution
10. surface
Matching Type :
1. E
2. A
3. D
4. B
5. C

TLE WORKSHEET

SUBJECT: Technology and Livelihood Education AREA: Home Economics

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 2

LEARNING COMPENTECY: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENTS

LEARNING OUTCOMES: Clean and sanitize kitchen premises.

Content Standard: The learner demonstrate an understanding of the knowledge, skills, and

attitudes required in maintaining kitchen tools, equipment, and work premises

Objective: At the end of the lesson, students are expected to:

1. Clean kitchen surfaces without damaging property, and adversity affecting health

2. Sanitize Cooking equipment and appliances

GABAY SA MAGULANG:
Ang mga mag aaral ay kailangan ng gabay ng magulang sa pagsagot sa mga tanong sa mga

gawain at aktibidad ayon sa modyul na ito. Siguraduhin natin na masasagot ang bawat bahagi ng
worksheet

GUIDE TO THE LEARNER:
This reading material is prepared for all the learners to guide them to be a better individual as

cookery students. Read carefully and answer the questions correctly. Ask assistance from parents or
guardians whenever necessary. Submit activities on or before the scheduled time.

Introduction:
Maintaining clean utensils, tools, and equipment in the kitchen are not the only things that should

be given emphasis when engaging in any cooking activity. Kitchen walls, surfaces and the entire kitchen
premises should likewise be cleaned and sanitized to ensure safety in preparing foods.

MIND YOUR VOCABULARY

Wipe – To clean or dry by rubbing
Vacuum – A device creating or utilizing a partial vacuum
Spritz – To spray something quickly with a small amount of liquid.
Warping – A twist or curve in something that is usually flat or straight.
Grime – Dirt that covers a surface.
Microfiber – A fine usually soft polyester fiber.

Let’s look back!
Direction: Match the chemicals in Column A with their description in Column B

Column A Column B

______1. Sodium bicarbonate a. from natural gas or petroleum
______2. Acetic acid b. similar to sulfuric acid
______3. Citric acid
c. baking soda

______4. Chromic acid d. rubbing alcohol

______5. Xylene e. vinegar

f. from juices of lemons and limes

Cleaning Kitchen Surfaces

Wall

Wipe away wall splatters by taking a wet cloth or paper towel to remove mustard,

wine and other foods. Wipe down walls with a clean dampened cleaning cloth. Use

an extra spritz of multi-surface cleaner to remove finger marks, smears, and stains.

This should be done regularly; frequency will depend on circumstances.

Floors
As much as possible, floors have to withstand considerable amount of wear

and tear, therefore they must be capable of being easily cleaned, smooth but not
slippery, even and without cracks or open joints. It is a must to sweep or vacuum
the floor then damp-mop. If you spy a spot, cover the stain with baking soda and
then pour some liquid over it. Scrub with plastic brush and let everything sit for a
few hours. Rinse and repeat until the stain is gone.
Pay attention to the areas beneath the sink (water spots) and stove (grease). Shake any mats or rugs.
If the floor is made of wood, just mix nine parts of water to one part white vinegar to make it shine

Shelves Shelves should be cleaned. Begin by removing all items from the
shelf. Storage racks should be emptied. Place the items in a box and set it off to
the side. If there are several shelves, start from the top going down. This way,
dust or debris will land on a shelf that has not been cleaned. Then dust it with a
soft cloth or duster to remove any loose dust. If it has lining, remove and clean it
as well. After the dust has been removed use a cleaner designed for the material that shelf is made of.
Wipe down the shelf with a soft cloth and the cleaning product. Rinse if necessary then dry with a soft cloth.
Replace the shelf liner. Return the removed items on the shelf. Continue on the next shelf.

Benches and Work Surface
Wooden tables and benches should be scrubbed clean with soda water, rinsed

and wiped dry as possible to avoid warping. Formica or stainless steel topped
tables should be washed with hot detergent water solution, rinsed with hot water
and dried. Marble slabs should be scrubbed with hot water and rinsed. All excess
moisture should be remove with a clean dry cloth. Legs of wooden tables and
benches require scrubbing.

HOW TO CLEAN THE DIFFERENT EQUIPMENT
Cooking Equipment and Appliances

Stoves Solid tops should be washed, cleaned or wiped clean, when cool. The stove
tops can be more thoroughly cleaned by washing and using an abrasives. Emery
paper can be easily used if necessary. All bars and racks of open type stove should be removed,
immersed in hot water with a detergent, scrubbed clean, dried and put back in place on the stove. Enamel
arts should also be cleaned while warm with hot water added with detergent, rinsed and dried.

Scrub stove top by using toothbrush to remove softened food from around the burners, knobs, and dials.
Tackle stubborn dirt with scraper. Wipe dry with a fresh clean cloth. Rinse the sponge well between wipes.
Use cleaner with scrub pad or use a quality degreaser product to remove any residue left.

Microwave Cooker

Do not allow cleaning agent to spoil or accumulate around the door seal as this
could prevent a tight seal when the door is closed. Never use an abrasive cleaner
to clean the interior of the oven as it can scratch the metallic walls. Do not use

aerosols either as they may penetrate the internal parts of the oven. Follow the
manufacturer’s instructions carefully before cleaning.

Steamers

Trays and runners should be washed and rinsed. The water generating chamber
should be drained, cleaned and the inside of the steamer be cleaned with detergent
solution and rinsed. Steamer doors should be lightly greased occasionally, and if it is not
in use, leave the door open to allow air to circulate.

Deep Fat Fryer
These should be cleaned daily after use by doing the following:
1. Turning off the heat and allowing the fat to cool
2. Draining off and straining the fat.
3. Closing the stopcock, filling the fryer with hot water containing detergent and
boiling for 10-15 minutes.
4. Draining off the detergent water, refilling with clean water plus 1/8 liter of
vinegar per 5 liters of water and re boiling for 10-15 minutes.
5. Draining off the water, drying the fryer, closing the stopcock.

Cold Storage
In order to maintain the cold storage equipment such as refrigerator and

freezer at its peak of efficiency, the following points should be observed:
o Defrost weekly. If it is not the automatic defrosting type, the control
should be turned to defrost; racks should be emptied, together with
interior surfaces. It should be washed rinsed and dried. If it is not
defrosted regularly, excess frost accumulates in the cooling system acts as an insulator
causing the motor to work longer than is necessary, thus shortening the life of the
components.

o Food should be stored sensibly in such a way that the cold air can circulate all around. A
qualified service repairman should be called at the first sign of defect.

Storerooms and Cupboards
Just like cooking tools, cupboards can get greasy and dirty. Clean by removing
everything from the cupboard. Make some hot soapy water. Wipe all the surfaces
in the cupboard or add a little dish soap to a spray bottle with warm water to mist
away the grime. Dry the surface with a microfiber cloth. Sort out the things
removed and discard or disposed items no longer needed.

Exercises:
1.Name 3 cleaning agent used for cleaning the kitchen premises
2. List down cleaning materials used for floors, walls, shelves
3. What other kitchen equipment needs cleaning?

CHECK THIS!

Fill in the blanks with the correct answer. Choose from the choices below.

repairman storing six
manufacturer’s abrasive Thirty-six

________ 1. Clean and wipe dry all equipment before________

________ 2. Follow the ________ instruction carefully before cleaning

________ 3. Never use an _________ cleaner to clean the interior of an oven it can scratch the metallic

walls.

________ 4, A qualified service _________ should be called at the first sign of defect seen in the cold

storage equipment.

________ 5. Store cleaned tools and equipment at least _________ inches above the floor.

PRACTICUM

• Observe the cleanliness of your kitchen. Check how often you are doing

the following activities at home.

• Answer the following questions by checking the corresponding boxes. Be honest.

WHAT I CAN DO *** ** *

I can clean the walls.

I can clean the floor.

I can clean the shelves.
I can clean the storeroom.
I can clean the refrigerator.
I can clean the stove.
I can clean the pans and pots.
I can clean the cupboards.
I can clean different kinds of tables.
Legend

* Yes, I am Trying.
** Yes, I can with others’ help.
*** Yes, I can without others’ help.

Quiz No. _______

Direction: Complete the statement below by filling the blanks with the correct answer. Read carefully.
1. If the floor is made of wood, just mix ____ parts of water to one part white vinegar
2. ______ down wall splatters by taking a wet cloth or paper towel to remove mustard, wine and other foods.
3. Legs of wooden tables and benches require _______.
4. ______ paper can be easily used to clean the stove tops
5. Follow manufacturer’s________ before cleaning Microwave cooker.

Answer Key

Let’s look back! Exercise:
Direction: Match the chemicals in Column A with their description in Column B
Cleaning Agent: Soda water,
Column A Column B Vinegar, Detergent

______1. Sodium bicarbonate a. from natural gas or petroleum Cleaning Materials: Soft or Dry
______2. Acetic acid b. similar to sulphuric acid Cloth, Duster,Paper
______3. Citric acid c. baking soda Towel/Emery Paper, Vacuum
______4. Chromic acid d. rubbing alcohol
______5. Xylene e. vinegar Other Kitchen Equipment: Oven
f. from juices of lemons and limes or microwave oven, Mixer,
Sandwich Maker, Chiller
Check This: Quiz
Vinegar, Detergent
1. Storing 1. Nine
2. manufacturer’s 2. Wipe Cleaning Materials: Soft or Dry
3. abrasive 3. Scrubbing
4. repairman 4. Emery
5. six 5. Instruction

Author: Jovela Ann N. San Luis

TLE WORKSHEET

SUBJECT: Technology and Livelihood Education AREA: Home Economics

SPECIALIZATION: Cookery GRADE LEVEL: 9

QUARTER: First Quarter WEEK: 2

LEARNING COMPENTECY: CLEAN AND SANITIZE KITCHEN PREMISES

LEARNING OUTCOME: 2.1 Recognize the kitchen premises to be cleaned and sanitized
2.2 Clean the kitchen area hygienically in accordance with food safety and occupational health regulations
2.3 Clean surfaces without damaging property and adversely affecting health
2.4 Use cleaning agents in sanitizing kitchen premises safely
2.5 Follow cleaning schedule base on enterprise
2.6 follow safety and first aid procedures
GUIDE TO THE PARENT:

Learners may require your guidance in following the directions and answering the questions in each
part of the activity. Make sure that they will answer each part of the worksheet as honestly as possible
specially when identifying their personal strengths, weaknesses, opportunities, and threats.
GABAY SA MAGULANG:

Maaaring hingin ng iyong mag-aaral ang inyong patnubay sa pagsunod sa mga tagubilin at
pagsagot sa mga tanong sa bawat bahagi ng aktibidad. Tiyakin na sasagutin nila ang bawat bahagi ng
worksheet nang tapat hangga 't maaari kapag tinutukoy ang sarili nilang mga kalakasan, kahinaan,
oportunidad, at banta.

GUIDE TO THE LEARNER:
This plan is developed to guide you in your learning journey. Read the Information Sheet diligently. Ask

help from parents or elders for elaboration if necessary. Follow the steps in every activity, answer all the
assessment given. Please finish and submit all the activities on or before the retrieval schedule.

CONTENT STANDARD:
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises.
PERFORMANCE STANDARD:
The learners independently maintain clean kitchen tools, equipment, and premises

INFORMATION SHEET 1.1
Clean and Sanitize Kitchen Premises

The lesson deals with the various types of Types of Sanitizers and Disinfectants
chemicals and equipment for cleaning and sanitizing
premises and first aid procedure for accidents caused by There are various types of chemicals use for sanitizing and disinfecting
chemicals. Specifically, after this module you will be able to:
1. Recognize kitchen premises to be cleaned and sanitized; equipment, and first aid procedures for accidents caused by chemicals.

a. Classify and describe the uses of cleaning 1. Chemical
agents;
a. chlorine
b. Clean the kitchen area in accordance with food
safety and occupational health regulations; b. carbolic acid

c. Use cleaning agents in sanitizing kitchen c. ammonia
premises;
d. detergents
d. Follow safety and first aid procedures.
Cleaning your kitchen’s working premises regularly e. dishwashing liquid 2. Heat Sanitizer
is important to keep it looking its best and make it free from f. timsen a. hot water
germs and bacteria that usually accumulate in the kitchen g. soap b. steam
area during food preparations. Several surfaces around the h. alcohol c. dry heat
kitchen such as walls, floors, shelves and other surfaces i. boric acid d. UV light
must always be cleaned and sanitized safely using the
proper materials to reduce health hazards. e. filtration

EXERCISE NO. 1
1. What are the chemicals use for sanitizing the kitchen premises?

a. ___________________________ f. ________________________________

b. ___________________________ g. ________________________________

c. ___________________________ h. ________________________________

d. ____________________________ i. ________________________________

e. ____________________________

2. What are the disinfecting equipment use for kitchen premises?

a. ______________________

b. ______________________

c. ______________________

d. ______________________

e. ______________________

3. Which part of the lesson do you still not understand?

Self Check 1.1 Self Check 1.2

Direction: Find the chemicals and disinfecting Directions: List down at least three (3) chemicals you can find in your home
equipment in the puzzle and 3 disinfecting equipment that you know. Fill in your answers inside the
corresponding boxes.

Chemical Equipment
1.
2.
3.

Information Sheet 1. 2

Procedure for disinfecting premises
a. Preliminary cleaning is required

b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.

c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application. Spray 6-8 inches from the surface. Rub with a brush,
sponge or
cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove
top with potable water

Self Check 2.1

Direction: Write the step by step procedure in disinfecting kitchen premises.

____1. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and stove
top with potable water.
____2. Sponge on mop or allow to air dry.
____3. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
____4. Preliminary cleaning is required
____5. Use a spray device for spray application, spray 6-8 inches from the surface, and rub with a brush,
sponge or cloth. Avoid inhaling spray

Information Sheet 3
How to Keep Your Kitchen Clean and Safe?

Although they are not visible threats, many micro-organisms waiting in your kitchen can infect your cooking
and eating, and consequently have a negative effect on your health. Food poisoning and diarrhea are just some
conditions which might be caused by preparing food in a dirty, germ-infested kitchen. In order to prevent these, you
need to make sure that your kitchen is kept clean and safe from bacteria and other germs.
Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't use any more, as
unused appliances would only tend to gather dust. Be sure that any appliances which are still maintained and used
are stored in a safe place that is out of reach of children.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old and rotten food and
clean shelves and racks. Look at expiration dates and be sure to label any containers of homemade food or leftovers.
Don't make a habit of keeping food for too long in the fridge; rotten food is prone to bacterial growth, and may even
contaminate fresh food that is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it as soon as it
smells, even if it is not yet full. You should ideally do every day.

4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which might have remained
even after you emptied out the rubbish LM-Cookery Grade 9 65 will die and cannot multiply. Also, this will remove any
foul smells which might be emanating from the trash bin.
5. Use separate chopping boards for different kinds of food. Keep separate chopping boards for your meat and
your vegetables to reduce the spread of bacteria. Clean the meat chopping board extra carefully, especially after
cutting meat, as raw food has a higher tendency of containing bacteria.
6. Change the dishcloth frequently which you use in wiping surfaces everyday. Use a different cloth for surfaces
and for dishes. Wash the cloth with hot water and bleach as appropriate. Use separate towels for hands and dishes,
and change both of these regularly.
7. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or eggs, and
anything that has fallen on the floor. It is better to use disposable cleaning material to prevent from contaminating
other food, instead of using towels or sponges which you would use afterwards over and over again.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If something has spilled,
make sure to mop it right away. Spillage could serve as a breeding ground for bacteria and could cause accidents
such as slipping, from occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria, insects and rodents.
Wash dishes with hot water and soap as soon as you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and controls, and light
switches in and around your kitchen with cleaning agents. Even if they seem clean to the naked eye, they may
already be harboring bacteria.
11. Wash your hands before handling food and after if you sneeze or cough, blow your nose, go to the bathroom, or
touch high-use surfaces.
Safety measures
The following are safety measures that you should do when using cleaning agents:

1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be exposed to the cleaning
agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Storage and security of chemicals: The following are recommendations for the storage and security of chemicals
and cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals
from falling into food products.
3. Store in a cool, well lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled,
specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

Self Check 3.1

1. Why it is important to clean your kitchen’s premises regularly?
2. What will you do if the person has been exposed to poisonous fumes, such as carbon monoxide?
3. What will you do if the person swallowed the poison?
4. What should be done if the suspected poison is a household cleaner or other chemical?
5. What is Ipecac syrup?
6. What is the procedure for disinfecting kitchen premises?
7. How do you do keep your kitchen clean and safe?
8. What are safety measures that you should do when using cleaning agent?
9. What are the recommendation for the storage and security of chemicals and cleaning agent?
10. What is UV ultra violet disinfecting equipment?

ANSWER KEY SELF CHECK 2.1
SELF CHECK 1. 1
__e_1. Rinse all surfaces that come in contact with food such as
exterior of appliances, tables and stove top with potable water.
__c_2. Sponge on mop or allow to air dry.
_b_3. Apply solution to hand and apply to surfaces. Treated surface
must remain wet for 10 minutes. Wipe with dry cloth.
__a_4. Preliminary cleaning is required
__d_5. Use a spray device for spray application Spray 6-8 inches from

the surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.

SELF CHECK 3.1
1. To keep it best and make it free from germs and bacteria to keep it best
2. Get him or her into fresh air immediately
3. Remove anything remaining in the mouth
4. Read the label and follow instructions for accident poisoning. If the product is toxic, the label will
likely advise you to call the hospital/doctor
5. A medicine that causes vomiting used to partially empty a person’s stomach after a poison
6. a. Preliminary cleaning is required
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and
stove top with potable water.
7. a. Remove unnecessary clutter from surfaces.
b. Keep your refrigerator clean and tidy.
c. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
d. Wash and disinfect your rubbish bin once a week.
e. Use separate chopping boards for different kinds of food
f. Change the dishcloth frequently which you use in wiping surfaces everyday.
g. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or eggs,
and anything that has fallen on the floor
8. a. Ensure adequate ventilation.
b. Have knowledge of basic first aid.
c. Wear cotton clothing to cover your limbs and other parts of your body that might be exposed to
the cleaning agent.
d. Wear suitable footwear–it should be closed in and have a steel toe.
e. Wear industrial strength, thick plastic or rubber gloves.
f. Wear protective eye and face wear.
9. a. Keep them in a separate area, away from food and other products.
b. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food
products.
c. Store in a cool, well lit and well ventilated room.
d. Do not store near heat.
e. Do not keep punctured aerosol cans.
f. Store chemicals with lids tightly on.
g. Make sure chemicals and other cleaning agents are clearly labelled, specifying their content and
use.
10. Ultraviolet disinfection uses short-wavelength ultraviolet light to disinfect water by killing bacteria
through destruction of nucleic acids and DNA disruption

WEEKLY LEARNING TASK
WEEK 1- COOKERY 9

DATE AND LEARNING LEARNING TASK
TIME COMPETENCIES

The learners will be able to:
a. Identify the name of chemicals and their uses.

1.1 Identify the b. Learn the functions of each Chemicals.
chemicals to be utilized
in cleaning and c. Enumerate different example of chemicals for cleaning
sanitizing kitchen tools tools and equipment.
and equipment
d. Distinguish Cleaning agent or sanitizing chemical.

e. Draw chemicals and give its uses.

1.2 prepare cleaning The learners will be able to:
agents in accordance a. Identify step on washing the dishes
with manufacturer’s
instructions b. Classify the different dishwashing liquid to be used.

c. Identify steps on how to wash the dishes properly
(sequencing)

WEEKLY LEARNING TASK
WEEK 2- COOKERY 9

DATE AND LEARNING COMPETENCIES LEARNING TASK
TIME

The learners will be able to:
a. Identify the name of chemicals and their uses.

1.3 Clean and Sanitize kitchen b. Learn the functions of each Chemicals.
tools in
accordance with prescribed c. Enumerate different example of chemicals for cleaning
standards tools and equipment.

d. Distinguish Cleaning agent or sanitizing chemical.

e. Draw chemicals and give its uses.

CLEAN AND SANITIZE 1. Learners should recognize and label the different
KITCHEN PREMISES kitchen surfaces that needs to clean and sanitize.

2. Student should select which kitchen surfaces in the
kitchen area needs to keep and maintain clean.

LEARNING OUTCOMES: 3. Learners should identify the different kitchen
surfaces by its description.

2.1 Recognize kitchen 4. Learner should classify and describe the uses of
premises to be cleaned and cleaning agents;
sanitized.
5. Select the appropriate cleaning
2.2 Clean the kitchen are agent for cleaning and sanitizing
hygienically in accordance
with food safety and different kitchen surfaces in the
occupational health kitchen.
hazard. 6. Follow procedures for disinfecting kitchen
premises.

7. Students should answer the given formative test
honestly.

WEEKLY LEARNING TASK
WEEK 3- COOKERY 9

DATE AND LEARNING COMPETENCIES LEARNING TASK
TIME
The learners will be able to:
1. Identify the different methods of cleaning equipment;

2. Enumerate the different fundamental cleaning procedures;

L.O. 2.3 Clean the kitchen 3. Perform equipment sanitation procedures;
area hygienically in
4. Value the importance of cleaning and sanitizing kitchen areas,
accordance with food safety surfaces, equipment and others
and occupational health
regulations

The learners will be able to:
a. Describe the function of its chemical use in cleaning surfaces

L.O. 2.4 . Clean surfaces b. Enumerate the different cleaning agents used in cleaning
without damaging property kitchen equipment

and adversely affecting c. Observe the cleanliness of the kitchen based on the criteria
health given

WEEKLY LEARNING TASK
WEEK 4- COOKERY 9

DATE AND

TIME LEARNING COMPETENCIES LEARNING TASK

The learners will be able to:
2.1 Identify the chemicals use for sanitizing kitchen premises

2.5 follow cleaning schedule 2.2 Find the chemicals and disinfecting equipment in the puzzle
based on enterprise
procedures 2.3 List the different chemicals and equipment used in
2.6 follow safety and first disinfecting and sanitizing
aid procedures
2.4 Write the step by step procedure in disinfecting kitchen
premises.

2.5 Create a slogan on proper cleaning and sanitizing kitchen
tools and equipment.