Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

COOKERY
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Pray, Read, Learn, Cook, Eat!

Quarter 1 Week 1 Module 1

Learning Competency: Clean, Sanitize and Store

Kitchen Tool and Equipment

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 Department of Education-Manila
MODULE 2 IN TVL- H.E. COOKERY

Learning Outcome No. 1. Clean, Sanitize, and Store Kitchen Tools and Equipment

TLE_HECK9- 12KP-Ia-1

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COOKERY NC II

Alternative Delivery Mode

Quarter 1 – Module 2: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND
EQUIPMENT
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book 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.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: CAROLYN CLERIGO RAMON AVANCEÑA HIGH SCHOOL
Editor: CHERRY V. TAHUM, MT I TONDO SENIOR HIGH SCHOOL
Reviewers: ARIEL D. TOSIO, EPS -TLE/TVL , Cherry V. Tahum, MT I TVL-HE
Illustrator:
Layout Artist:
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd-BLR)

Office Address: ____________________________________________

____________________________________________
Telefax: ____________________________________________
E-mail Address: ____________________________________________
Introductory Message

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For the facilitator:

This module focuses on the Cookery NC II course under the TVL track-Home Economics Strand.
This course provides varied and relevant activities and opportunities to develop learner’s
understanding of key concepts and to acquire/master core competencies prescribed in TESDA
Training Regulation in Cookery NC II. This module is specifically crafted to provide different
activities that will assess the level of skills and knowledge necessary to get a Certificate of
Competency and/or National Certification.

For the learner:

Some reminders on how to use this material:

1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment
determines how much you know about the lessons and identifies the areas where you need to
learn more. Your teacher will check and analyze your score to determine your learning needs.

2. This module contains relevant information and activities. Go over each activity carefully. If you
encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic
unless you are told to do so. REMEMBER that each successful completion of each activity
prepares you for succeeding activities.

3. After every lesson or learning outcome, answer the self-check exercise and accomplish the
given activities to enrich your knowledge, skills, and understanding.

4. Upon successful completion of the modules, answer the post-assessment to be given by your
teacher for the computation of your grades. More importantly, the post-assessments provide you
information on how much you have progressed on the course.

5. Lastly, DO NOT mark this module in any way.

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 HOW DO YOU USE THIS MODULE?

Before starting the module, I want you to set aside other tasks that will disturb you
while enjoying the lessons. Read the simple instructions below to successfully enjoy the
objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every page of this
module.

2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard. 5.
Analyze conceptually the posttest and apply what you have learned.

6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing the
lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and
skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire
module.

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CLEAN, SANITZE AND STORE KITCHEN TOOLS & EQUIPMENT

EXPECTATION:
1 .Recognize kitchen tools and equipment to be cleaned and sanitized
2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment
3. Prepare cleaning agents in accordance with manufacturer’s instructions
4 .Clean and sanitize kitchen tools in accordance with prescribed standards
5. Store cleaned kitchen tools and equipment safely

PRE – TEST
C

Direction: Arrange the jumbled letters to match the meaning given.

1. N G C I N E L A __________ is the process of removing food and other types of soil

from a surface, such as a dish, glass, or cutting board.

2. A I H C M E C L __________ a compound or substance that has been purified or

prepared, especially artificially.

3. T E I N Q P E U M __________ the necessary items for a particular purpose.

4. I T S I Z A N E __________ make clean and hygienic; disinfect.

LOOKING BACK TO YOUR LESSON

The most important factor in learning TVL? ATTITUDE

In every skill that we learn, there is hazard, so it is important to have a PPE or
Personal Protective Equipment.

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 BRIEF INTRODUCTION

Cleaning and sanitizing kitchen tools and equipment must be part of the
standard operating procedures that make up your food safety program. Improper
cleaning and sanitizing kitchen surfaces allow harmful microorganisms to be
transferred from one food to another.

TOPICS: Cooking Materials and Kitchen Tools and

Equipment and Types of chemicals for cleaning and
sanitizing kitchen tools and equipment
Objectives:
1 .Recognize kitchen tools and equipment to be cleaned and sanitized
2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment
3. Know the steps in cleaning and sanitizing kitchen tools and equipment.
4. Clean and sanitize kitchen tools and equipment.

LEARNING CONTENT

Cleaning and sanitizing kitchen tools and equipment must be part of the standard
operating procedures that make up your food safety program. Improper cleaning and
sanitizing kitchen surfaces allow harmful microorganisms to be transferred from one
food to another.
The following are list of cooking materials, kitchen utensils and equipment that
are commonly found in the kitchen

Aluminum is the commonly use in the kitchen

because of its lightweight and affordable.
Cleaning it with a clean cloth or sponge &
dishwashing liquid and pat it dry.

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Stainless Steel is the most popular material
used for tools and equipment, but it is more
expensive. It is easier to clean and shine
and will not wear out easily.

Glass is used for salad making and dessert

but not practical for top or surface cooking.
Great care is needed to ensure for long
shelf life.

Cast iron is durable but kept oiled to

prevent rusting. Avoid salt use. Clean
with water, dishwashing liquid and keep
it dry.

Double boiler is used when temperature

must be kept below boiling, such as for
egg sauces, puddings; it is used to keep
food warm without overcooking.

Teflon is a special coating applied

inside aluminum or steel pots and pans.
It prevents food stick to the pan.

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Kitchen tools
Can opener is used to open food containers.

Colanders also called a

vegetable strainer, are essential
for various tasks from cleaning
vegetables to straining pasta or
contents.

Plastic and rubber knives-are used to cut

and chopped vegetables and fruits but
it is duller than knife. Its cheap in price.

Cutting or chopping boards-

are used for chopping the fruits,
vegetable, meats and fish and
bakery products.

Funnels – are used to fill jars, made of various

sizes of stainless steel, aluminum, or of plastic.

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 Garlic Press is a kitchen
tool which is specifically designed
for the purpose of pulping garlic.

Graters are used to grate, shred, slice and

separate vegetables such as carrots,
cabbage and cheese.

Kitchen shears are used for opening

and cutting labels, it is also use for
trimming vegetables for garnishing.

Potato masher is used for mashing cooked

potatoes, turnips, carrots or other soft
cooked vegetables.

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 Rotary egg beater is used for beating
small amount of eggs or batter. The
beater should be made of stainless
steel.

Scraper is a rubber or silicone tool used

to blend or scrape the food from the
bowl

Serving spoons are small,

shallow bowl on a handle used in
preparing, serving, or eating food.

Serving Tongs are used to get and grab

foods, and its is also used for deep-frying

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Spatula is used to level off ingredients
when measuring and to spread frostings
and sandwich fillings.

Spoons are solid, slotted, or

perforated Which are made of stainless
steel or plastic. The solid ones are used
to spoon liquids over foods and to lift
foods, including the liquid out of the pot.

Temperature scales are used to measure

heat intensity. Different thermometers are
used for different purposes in food
preparation – for meat, candy or deep-fat
frying and other small thermometers are
hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s
thermostat

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 Whisks are used for blending,
mixing, whipping eggs or batter, and for
blending gravies, sauces, and soups.
The beaters are made of looped, steel
piano wireswhich are twisted together to
form the handle.

Wooden spoons are made of hard wood

which are used for creaming, stirring, and
mixing.

Measuring Tools

Measuring glass for liquid ingredients is

commonly made up of heat-proof glass
and transparent so that the liquid can be
seen.

Household scales are used to

weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up to
25 pounds

Kinds of knives according to use

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French knife is used to chop,dice
and minced food. Heavy knives have
a saber or flat grind.

Fruit and salad knives are used to

prepare vegetables, and fruits

Kitchen knives often referred to as cook's

or chef's tools, used for all types of kitchen
tasks such as peeling an onion, slicing
carrots, carving a roast or turkey, etc.

Citrus knife has a two-sided blade and

serrated edge. It is used to section citrus
fruits.

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Paring knife is used to core, peel, and
section fruits and vegetables. Blades are
short, concave with hollow ground.

Vegetable peeler is used to scrape vegetables,

such as carrots and potatoes, and to peel fruits.
The best ones are made of stainless steel with
sharp double blade that swivels.

Equipment

Equipment may refer to a small electrical appliance, such as a mixer, or a large,

expensive, power-operated appliance such as ranges or a refrigerator.

Refrigerators/freezers are necessary in

preventing bacterial infections from foods.
Most refrigerators have special compartment
for meat, fruits and vegetables to keep the
moisture content of each type of food

Oven is a chamber or compartment used

for cooking, baking, heating, or drying.

Microwave ovens are used for cooking

or heating food.

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Blenders are used to chop, blend, mix,
whip, puree, grate, and liquify all kinds of
food. A blender is a very useful appliance.
They vary in the amount of power
(voltage/wattage).

Chemicals used in cleaning and sanitizing kitchen tools and equipment

Cleaning is the process of removing food and other types of soil from a surface, such as
a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food,
soil, or other substances. It is important to clean the kitchen tools and its premises to
prepare and cook and present dishes without any viruses or bacteria.

Chemicals Used in Cleaning Kitchen Tools and Equipment

Detergents - These are cleaning agents, solvents or any substance used to wash
tableware, surfaces, and equipment. Like soap and dishwashing liquid or paste, are
substances used to wash tableware as well as kitchen tools and utensils.
Solvent cleaners – Commonly referred to as degreasers. Work best in cleaning utensils
with burnt food and greasy surface, these are alkaline based containing degreasers.
Acid cleaners – used periodically in removing mineral deposits and other soils that
detergents cannot eliminate such as scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on shelving. Used to removed stubborn dirt
and stain that cannot be removed by detergents.
Abrasive cleaners – 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. Good in removing accumulated dirt
that detergents cannot remove.

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 ACTIVITY 1 Name Me.
Direction: Write the name of the chemical used to clean kitchen tools and equipment.

1. ____________________ 2. ________________ 3. __________________

Steps in Washing Dishes

1. Wear rubber gloves.

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. Stack them to the right of the sink so that work progresses from right to left.
4. Fill the sink with water and add a considerable amount of detergent.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap each
piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t forget
to clean the bottoms.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils are very
important to prevent recontamination prior to use.

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Cleaned and sanitized equipment and utensils must be:

 Stored in clean storage areas; and

 Handled properly to minimize contamination of food contact surface

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s inside.
1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a position that is easy
to reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all of the front are
facing out and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and make someone else look at what you
have done.
5. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination.
6. Cups, bowls, and glasses must be inverted for storage.
7. When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the bottom
shelves of open cabinets below the working top level.
8. Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.

Drawers must be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable

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ACTIVITY 2
Direction: Watch a video presentation on how to sanitize kitchen tools and equipment and
make a narrative report about what you have learned in the presentation. Be guided by the
following questions:

1. What is the video presentation all about?

2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an appropriate application of safety measures in the presentation?

CHECK YOUR UNDERSTANDING

ACTIVITY 3 Fill Me In
Direction: Below are some of the kitchen tools and equipment. In column A, draw a
smiling face  if you are familiar with the materials and a sad face  if you are not. In
column B, put a check  if you have experienced cleaning, sanitizing, and storing the
given kitchen tools and equipment, and an  if no experience.
Kitchen Tools and Equipment Column A Column B
I Know I can clean, sanitize, and store
1. Pots and pan
2. Silverware
3. Chinaware

REMEMBER

Test your understanding by answering the following questions in your test

notebook:

1. Why is it important to clean, sanitize, and store equipment properly?

2. Discuss procedure involved in manual and mechanical dishwashing.

3. Explain good housekeeping practices that must be observed to maintain

cleanliness and sanitation.

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 Post - Test
Multiple Choice
Direction: Read the statement carefully. Write the correct letter on your notebook.
1. It is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board.
a. Chemical c. Equipment
b. Cleaning d. Sanitize
2. A compound or substance that has been purified or prepared, especially artificially.
a. Chemical c. Equipment
b. Cleaning d. Sanitize
3. The necessary items for a particular purpose.
a. Chemical c. Equipment
b. Cleaning d. Sanitize
4. To make clean and hygienic; disinfect.
a. Chemical c. Equipment
b. Cleaning d. Sanitize

REFLECTIVE LEARNING SHEET

I learned that…

_____________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

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 Let’s do the checking

Answer Key

1. cleaning 1. B
2. chemical 2. A
3. equipment 3. C
4. sanitize 4. D

Activity 1
1. solvent cleaners
2. abrasive cleaners
3. detergents

Other Resources or references, and links:

Aniceta S. Kong and Anecita P. DomoTechnical Vocational Livelihood Education

– pages 28-56, Cookery Module 1 Manual First Edition 2016. ISBN: 978-971-9601-84-5

https://www.tesda.gov.ph/
https://www.tesda3.com.ph/

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