Senior High School

TVL COOKERY
Quarter 1 – Module 1:
(WEEK 1)
CLEAN AND MAINTAIN KITCHEN
TOOLS, EQUIPMENT AND
PREMISES
TVL COOKERY – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 1: CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND
PREMISES

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Published by the Tagbilaran City Division

Schools Division Superintendent: Joseph Irwin A. Lagura
Assistant Schools Division Superintendent: Marcelo K. Palispis

Development Team of the Module

Writer/Compiler: Christine Tiara T. Zamora
Editor: Pablita R. Cabarles
Reviewers: Editha G. Gone, Neolita S. Sarabia, Joseph C. Barrete
Illustrator:
Layout Artist:
Management Team: CID Chief: Beatriz C. Luga
Division EPS In Charge of LRMS: Neolita S. Sarabia
Division ADM Coordinator: Elizabeth R. Escolano

Printed in the Philippines by ________________________

Department of Education –Region VII

Office Address: Rajah Sikatuna Avenue, Dampas, Tagbilaran City

Telefax: (038) 544-2147, 427-1702
E-mail Address: tagbilarancitydivision@yahoo.com

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 11

TVL COOKERY
Quarter 1 – Module 1:
WEEK 1

CLEAN AND MAINTAIN

KITCHEN TOOLS,
EQUIPMENT AND
PREMISES

3
Introductory Message
For the Facilitator:

Welcome to the TVL COOKERY 11 Alternative Delivery Mode (ADM)

Module on CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Parents/Guardians

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.

For the Learner:

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 Welcome to the TVL COOKERY 11 Alternative Delivery Mode (ADM)
Module on CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and accomplish.
Hence, the hand in this learning resource signifies that you as a learner is capable and
empowered to successfully achieve the relevant competencies and skills at your own pace
and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to process
the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take. If
you get all the answers correct (100%), you may
decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced to

you in various ways such as a story, a song, a poem,
a problem opener, an activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent practice to

solidify your understanding and skills of the topic.
You may check the answers to the exercises using
the Answer Key at the end of the module.

What I Have This includes questions or blank

Learned sentence/paragraph to be filled in to process what
you learned from the lesson.

What I Can Do This section provides an activity which will help you
transfer your new knowledge or skill into real life
situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to you

to enrich your knowledge or skill of the lesson
learned. This also tends retention of learned

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 concepts.

Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate 1 whole sheet of paper in answering the exercises. Label
this paper accordingly to the part you are answering.

Example:
Name: Juan Dela Cruz Gr./Sec: Grade 7-Beige August 24-28, 2020
Module 1-Week 1- Supplying words and expressions that complete an
Analogy
What I Know
1. B
2. C

2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

This module was designed and written with you in mind. It is here to help
you master CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND
PREMISES. It covers Most Essential Competency (MELC) that a Grade 11 TVL
COOKERY student like you ought to possess, namely:

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT AND PREMISES

The module focuses on:

Lesson 1- Clean, Sanitize, and Store Kitchen tools and Equipment

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After going through this module, you are expected to:
 clean, sanitize, store kitchen tools and equipment

What I Know

Note: Write your answer on a separate sheet of paper.

A. Multiple Choice: Read the following statements carefully. Choose the letter
that best describes the statement.
1. Which of the following is a material used for salad making and dessert that
need great care to ensure long shelf life?
A. glass B. aluminum C. cast iron D. stainless-steel
2. Which of the following appetizers are made out of thin slices of bread in
different shapes?
A. relish B. cocktail C. horse d’ oeuvres D. canape’
3. Aling Tessie finds it hard to remove tough soils from the used pots and pans.
It does not respond to the different cleaning agents that she has used. If you
will help her, which of the following will you recommend that will surely solve
her problem.
A. abrasive B. acid cleaner C. detergent D. solvent cleaner
4. Small pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one’s appetite.
A. appetizer B. dessert C. hamburger D. salad dressing
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to
supervise the business and sees to it that he has enough supply of materials
the next day. This kind of character shows that he is:
A. creative B. personalize C. motivated D. committed
6. Which of the following situations is good housekeeping practice best shown?
A. Emptying the garbage can every other day
B. Using imported sanitizing and disinfecting materials.
C. Spraying air freshener before and after leaving the room.
D. Planning and implementing a program of regular cleaning of fixtures,
furniture and home appliances.
7. Which of the following knife is used for trimming and paring fruits and
vegetables?
A. butcher knife B. French knife C. paring knife D. shears
8. Which of the following appetizers are made of seafood or fruit, usually with a
tart or tangy sauce.
A. canape’ B. cocktail C. relish D. salad
9. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
A. Read the label of the poisonous material
B. Remove anything remaining in the mouth
C. Give her glass of water or any fruit juice
D. Give her a spoonful of sugar or any kind of sweets.
10.Which of the following is the proper order in washing the dishes?
A. Utensils, chinaware, silverware, glassware
B. Silverware, utensils, glassware, chinaware
C. Chinaware, glassware, utensils, silverware
D. Glassware, silverware, chinaware, utensils.

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B. Below are jumbled letters. Write the correct spelling opposite the
scrambled letters.
11.ELSHERIS _______________________________
12.PERAETPIZ ______________________________
13.LCEHIMAC _______________________________
14.CNKTIEH _________________________________
15. NGILCAEN _______________________________
DAY 1 - 2
Lesson
clean, sanitize, and store kitchen tools and
1 equipment

Cleanliness in the kitchen begins before you start to prepare food.

Everything that comes into contact with your hands or food must be thoroughly
cleaned and sanitized. This includes dishes, cutlery, utensils, pots and pans,
counter tops, cutting boards as well as kitchen cloths, faucets, can opener blades,
and refrigerator handles. Harmful bacteria that are not visible may thrive and
multiply in food that is prepared by unclean hands in an unclean kitchen so, before
preparing food, get off to a clean start.

What’s In
At the end of this lesson, you are expected to:
1. Recognize kitchen tools and equipment to be cleaned and sanitized;
2. Identify the chemicals to be utilized in cleaning and sanitizing the kitchen
tools and equipment.
3. clean and sanitize kitchen tools and equipment
4. store kitchen tools and equipment.
Notes to the Parents/Guardians
Let the students recall past lessons on Basic Cookery Grade 9 and 10. Allow them also to prepare for the
new lesson by giving them enough time to read and understand the lesson for them to be able to answer the
given activities.
Write your answers in a separate paper.

What’s New
Direction: Choose the letter of the best answer. Write your answers in a
separate paper.
1. ___________ is a process which will remove soil and prevent
accumulation of
food residues.
A. Chelating B. Sanitizing C. Sterilizing D. Cleaning
2. A cleaning compound that is good at mineral deposit control is ______________.
A. Surfactants B. Chelating C. Acids D. Basic Alkalis
3. A cleaning compound that is good at providing wetting properties ___________.
A. Basic Alkalis B. Surfactants C. Acids D. Complex Phosphates
4. The correct procedure in the cleaning operation is: _______________ .
A. Prewash, wash, rinse, and air dry C. Prewash, wash , rinse, sanitize, and air dry
B. Prewash, wash, sanitize, rinse, and air-dry D. Prewash, wash, and air dry
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5. ____________ is a process that will reduce the bacterial count to a safe level.
A. Sanitization B. Sterilization C. Cleaning D. Chelating

What Is It

Guide to Cleaning and Sanitizing Kitchen Tools and Equipment

Although the words are often used interchangeably, there is a big
difference between cleaning and sanitizing. Cleaning can be defined as the physical
act of removing dirt, grime, and stains from an area. 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.
Cleaning Methods - Equipment can be categorized with regard to cleaning
method as follows:
1. Mechanical Cleaning. Often referred to as clean-in-place (CIP). Requires no
disassembly or partial disassembly.
2. Clean-out-of-Place (COP). Can be partially disassembled and cleaned in
specialized COP pressure tanks.
3. Manual Cleaning. Requires total disassembly for cleaning and inspection.
The cleaning operation:
1. Prewash - the removal of gross food particles before applying the cleaning
solution. This may be accomplished by flushing the equipment surface with
cold or warm water under moderate pressure. Very hot water or steam should
not be used because it may make cleaning more difficult.
2. Washing - the application of the cleaning compound. There are many methods
of subjecting the surface of equipment to cleaning compounds and solutions.
Effectiveness and the economy of the method generally dictates its use.
Soaking - immersion in a cleaning solution. The cleaning solution should be
hot (125 degrees Fahrenheit) and the equipment permitted to soak for 15 -
30 minutes before manually or mechanically scrubbed.
Spray method - spraying cleaning solution on the surface. This method uses
a fixed or portable spraying unit with either hot water or steam.

Clean-in-place systems (C.I.P.) – It 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 lines then return to a central
reservoir allowing the chemical solution to be reused.
Clean out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning.
Foaming - utilizes a concentrated blend of surfactant developed to be added
to highly concentrated solution of either alkaline or acid cleaners.
Abrasive cleaning - abrasive type powders and pastes are used for removing
difficult soil. Complete rinsing is necessary and care should be taken to
avoid scratching stainless steel surfaces.
Mechanical – it 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.
http://www.interiordesignblogs.net/how-to-clean-the-kitchen/
3. Rinsing - the removal of all traces of the cleaning solution with clean
potable water.
4. Sanitization - a process either by using heat or a chemical concentration that
will reduce the bacterial count, including pathogens to a safe level on utensils
and equipment after cleaning.
Ware washing

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 Ware washing is the process of washing and sanitizing dishes, glassware,
flatware, and pots and pans either manually or mechanically. Manual ware
washing uses a three-compartment sink and is used primarily for pots and pans. It
may be used for dishes and flatware in small operations.
Manual Dishwashing
Procedure:
1. Scrape and pre-rinse. The
purpose of this step is to keep
the wash water cleaner longer.
2. Wash. Use warm water at
1100F to 1200F and a good
detergent. Scrub well with a
brush to remove all traces of
leftover and grease.
3. Rinse. Use clean warm water
to rinse off detergent. Change the
water frequently, or use running
water with an overflow.
4. Sanitize. Place utensils in rack and immerse in hot water at 1700F for thirty
seconds. (A gas or electric heating element is needed to hold water at this
temperature.)
5. Drain and air-dry. Do not towel-dry. This may contaminate utensils.
https://www.theguardian.pe.ca/news/local/health-inpsectors-issue-warnings-to-two-pei-businesses-100225/

Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual methods.
Except that the machine does the washing, rinsing, and sanitizing.
Procedure
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and
at 1400F for machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact surfaces.
Parts of a Mechanical Dishwasher

https://www.wayfair.ca/appliances/pdp/cosmo-24-45-dba-built-in-fully-integrated-dishwasher-with-stainless-
steel-tub-and-2-racks-csmo1140.html

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Washing with the Dishwashing Machine
1. Load it up
2. Fill your dishwasher logically. Establish routine, and stick with it for most
loads. Things to consider: Many dishwashers have a variety of spacings to
accommodate large bowls, small bowls, utensils, dishes, and plates of
varying sizes – on the bottom shelf. The top shelf is given to a shorter item
such as spatulas and stirring spoons.
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. Add rinsing agent to prevent spotting, if necessary.
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.
SANITIZING
The primary reason for the application of effective sanitizing procedures is
to destroy those disease organisms which may be present on equipment or utensils
after cleaning, and thus prevent the transfer of such organisms to the ultimate
consumer. In addition, sanitizing procedures may prevent spoilage of foods or
prevent the interference of microorganisms in various industrial processes which
depend on pure cultures. There are two generally accepted methods of providing for
the final sanitization of a utensil after effective removal of soil, heat and chemical.
1. Thermal Sanitizing (Heat)
A. Hot water - an effective, non-selective sanitization method for food contact
surfaces; however, spores may remain alive even after an hour of boiling
temperatures. The use of hot water has several advantages in that it is
readily available, inexpensive and nontoxic. When pumping it through
equipment, the temperature should be maintained to at least 171˚F. (77˚C)
for at least 5 minutes as checked at the outlet end of the equipment. When
immersing equipment, the water should be maintained at a temperature of a
least 171˚F. (77˚C) or above for 30 seconds.
B. Steam is an excellent agent for treating food equipment. Treatment on
heavily contaminated surfaces may cake on the organic residues and prevent
lethal heat to penetrate to the microorganism. Steam flow in cabinets should
be maintained long enough to keep the thermometer reading above 171˚F.
(77˚C) for at least 15 minutes or above 200˚F. for at least 5 minutes. When
steam is used on assembled equipment, the temperature should be
maintained at 200˚F. for at least 5 minutes as checked at the outlet end of
the assembled equipment.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The
three factors influence in the effectiveness of chemical sanitizers:
a) Concentration. The presence of too little sanitizers will result in an in adequate
reduction of harmful microorganisms. Too much can be toxic.
b) Temperature. Generally chemical sanitizers work best in water that is between
55˚F(13˚C) and 120˚F(49˚C).
c) Contact time. In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
Characteristics of Ideal Chemical Sanitizer
 Approved for food contact surface application
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  Destroys microorganisms rapidly
 Stable under all types of conditions
 Tolerate a broad range of environmental conditions
 low in toxicity and corrosivity
 Inexpensive
 leaves no residues
PROPER STORAGE OF KITCHEN TOOLS AND EQUIPMENT
Of course, you will not just leave the cleaned and sanitized kitchen tools
and equipment in a place that is exposed to dust and/or microbes, right? The next
topic will give you the complete idea on 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. Cleaned and
sanitized equipment and utensils must be:
 Stored clean storage areas; and
 Handled properly to minimize contamination of food contact surface.

9 STEPS IN ORGANIZING KITCHEN CABINET

Clean them out - Have a fresh start by cleaning your kitchen
cabinets. Remove all the items from your cabinets and
drawers and arrange them on your kitchen counter. This will
allow you to reach all the tricky surfaces with a sponge or
microfiber cloth to get rid of any unwanted or expired items
that have been hiding in the back. Tip: You can make your
own cleaner that works on metal, vinyl, plastic or wood
cabinets by combining one part oil-cutting dish soap or
laundry detergent with two parts water in a spray bottle.
Protect with lining - Before returning your kitchen supplies
to their proper place, line the bottom of your drawers and
cabinets with gripped shelf liner. Liners provide stability to
the base of the cabinet or drawer, keeping the items from
slipping and falling. Tip: In places you want to avoid
slippage, use a sturdy beaded grip liner. Use a ribbed shelf
liner in areas that you might not want as much grip such as
the pantry shelves where you store plates or dishes that you
frequently use.
Heavy items on bottom shelves - When organizing your
dishes in your cabinets, group the larger, heavier items on
the bottom. By positioning the big plates and bowls on the
bottom shelf, you'll have an easier time taking them in and
out of your cabinet. Tip: Since glasses are lighter, they can
be stored on a higher shelf that's still within reach. If you
have glasses for special occasions such as wine glasses or
champagne flutes, place them on a less frequented shelf
since you don't need to access them as often.
Consider proximity - No one likes unloading the
dishwasher, so make the process easier for yourself. Store
dishes that you use often such as plates and bowls in a
cabinet close to the dishwasher. This will make them easier
to return to their place when clean. Tip: Store common items
such as plates, bowls and cups in the same cupboard so they
can all be unloaded to one spot.

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 Stack pots and pans - Keep the large, uniquely shaped pots
and pans out of the way by storing them in a bottom cabinet.
Stack the pots and pans on one side of the space and the lids
on the other. This will make them accessible and easy to
find. Tip: It's easy to accumulate pots and pans. When you
clean out this cabinet, make sure you only keep the ones
that you use. If you have multiples of the same size, consider
donating them to a local shelter.
Group similar ingredients - To save time, group ingredients
that are commonly used together in the same cabinet. This
way when you are baking a recipe, you don't have to open
every cabinet searching for similar ingredients such as flour,
sugar and salt. This will make the clean-up process easier as
well. Tip: Try using baskets or bins to store these items.
When the ingredients are needed, simply pull out one basket
and place it on the counter so everything is at eye level.
Label everything - No one wants to start their day by
accidentally pouring salt in their coffee. Prevent any potential
mix up by labeling everything. Same with kitchen tools and
utensils. To add a design element to your cupboard, use
chalkboard stickers to label all of your containers.
ORGANIZE UTENSILS IN DRAWERS - Do your drawers get
stuck shut from a whisk or ladle being wedged in too tightly?
Avoid getting frustrated by keeping your drawers organized.
The key is to use dividers. Section off the drawer so each
utensil has it's designated spot. Tip: Don't overpack the
drawers. Get rid of anything you aren't using. Unless you're a
professional chef, you likely don't need five identical
spatulas.
KEEP CLEANING SUPPLIES CLOSE - The kitchen becomes
a messy place, no matter how careful you are. Store your
cleaning supplies under the sink so they are out of the way
yet easily accessible. When cleaning out this area, make sure
to throw away any empty or expired bottle of cleaning
solution. Tip: Keep any extra rags or towels under the sink
so you can wipe up a spill at moments notice.
UTILIZE A SPICE RACK - Are you tired of sorting through
your spices and knocking over bottles to try to locate the
right one for your recipe? Place each container on a rack in
your cabinet. This way you can find the correct spice by
pulling them all out at once, then neatly returning the ones
you don't need. Tip: The labels on bottles often fade. Create
new labels for the bottles to help you find the right spice.
https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets

What’s More
NOTE: Please use a separate sheet of paper in answering each
activity.
Activity 1.1 FILL ME IN
Direction: Below are some of the kitchen tools and equipment. In column A, draw a
smiling face 😊 if your are familiar with the materials and a sad face ☹ if your are not.
In Column B, put a check √ if you have experienced cleaning, sanitizing, and
storing the given kitchen tools and equipment, and X if no experience

Kitchen Tools and COLUMN A COLUMN B

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 Equipment’s I know I can clean, sanitize
and store
1. Pots and pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

DAY 3 - 4
Activity 1.2 Think and be Enlightened

Test your understanding by answering the following questions.

1. Discuss procedure involved in manual and mechanical dishwashing.
2. Explain good housekeeping practices that must be observed to
maintain cleanliness and sanitation
Your answers shall be assessed using the rubrics below:
CRITERIA 4 3 2 1
CLEAR Exceptionally Generally clear, Lacks clarity, Unclear,
clear, easy to able to follow difficult to impossible to
follow follow follow
CONCISE The explanation The The The explanation
posed and explanation explanation posed and
methods used posed and posed and methods used are
are advanced methods used methods used inadequate
are appropriate are somewhat
simple
COMPREHENSIVE Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation misconception on
the explanation
RELEVANT Highly relevant Generally Somewhat Irrelevant
relevant relevant

What I Have Learned

Note: Please use another sheet of paper.

Direction: Write a reflection on the following statement:

A. Why is it important to clean, sanitize and store equipment properly?
What I Can Do
DO IT YOUR SELF!
Note: Please use another sheet of paper.
Situation: You were tasked to help the cook in the house (mother or father or your
house helper) in the preparation and cooking of your meals, particularly in the
cleaning and sanitizing and storing of tools and equipment after using them.
Things to do:
1. Prepare needed materials
2. Document your activity and post it on your social media account FACEBOOK.
And caption it with Cleaning and Sanitizing Kitchen Tools and Equipment. Tag me
on my account FB CHRISTINE TIARA ZAMORA.
Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in cleaning and sanitizing tools and
equipment and performs the skill without supervision and with initiative
and adaptability to problem situations.
3 Follows correctly the procedures in cleaning and sanitizing tools and
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 equipment and performs the skill satisfactorily without assistance or
supervision.
2 Follows the procedures in cleaning and sanitizing tools and equipment
with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in cleaning and sanitizing tools
and equipment and performs the skill unsatisfactorily.

Additional Activity

Direction: Starting today. You are required to make a log book on your daily task
and activity in your own kitchen. Please provide a 30 leaves notebook. Please follow
direction on what to do with your log book.

1. Cover your log book with a red art paper. Label it with the following:
Sample Format:

MANGA NATIONAL HIGH

SCHOOL

LOG BOOK IN TLE 11

S.Y. 2020 - 2021

ICEY T. ZAMORA
Grade 11 – C Love

Mrs. Christine Tiara T. Zamora

TLE/TVL Teacher

2. Inside your note books skip 1 page. On the second page, divide the page and
write the following:
Example
DATE ACTIVITY OR TASK PARENTS
(write particular task done on the day in phrase or SIGNATURE
sentence)
8/30/2020 I was tasked to do the cooking for our lunch. After
cooking, I cleaned the kitchen work area and get rid of
the mess I made when preparing the things, I needed in
cooking.

3. Your logbook will be passed during the required time.

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DAY 5

Assessment

Please use another sheet of paper

Test I. Choose the letter of the correct answer.
1. It is the complete removal of food soil using appropriate detergent chemicals.
A. sanitizing B. pre-wash C. cleaning D. washing
2. The application of cleaning compound.
A. sanitizing B. pre-wash C. cleaning D. washing
3. This may be accomplished by flushing the equipment’s surface with cold or warm
water.
A. sanitizing B. pre-wash C. cleaning D. washing
4. Is the process of washing and sanitizing dishes.
A. sanitizing B. ware washing C. rinsing D. cleaning
5. Prevents the interference of a microorganisms in various industrial processes
depend on pure culture.
A. sanitizing B. ware washing C. rinsing D. cleaning
6. The removal of traces of the cleaning solutions with clean portable water.
A. sanitizing B. ware washing C. rinsing D. cleaning
7. It is an immersion of soiled items in a cleaning solution.
A. mechanical B. clean-in place C. foaming D. soaking
8. A chemical solution is circulated through a circuit of tanks and or lines then
return to a central reservoir allowing the chemical solution to be used.
A. mechanical B. clean-in place C. foaming D. soaking
9. Utilized to clean the interior surfaces of tanks and pipelines of liquid process
equipment.
A. mechanical B. clean-in place C. foaming D. soaking
10. Utilizes a concentrated blend of surfactant developed to be added to highly
concentrated solution of either alkaline or acid cleaners.
A. mechanical B. clean-in place C. foaming D. soaking
Test II. True or False. Write TRUE if the statement is correct. And FALSE if
the statement is wrong.
__________ 1. The primary reason for the application of effective sanitizing
procedures is to destroy those disease organisms which may be present on
equipment
__________ 2. Proper storage and handling of cleaned and sanitized equipment and
utensils are unimportant to prevent recontamination prior to use
__________ 3. Fill your dishwasher logically. Establish routine, and stick with it for
most loads.
__________ 4. Liners does not provide stability to the base of the cabinet or drawer,
keeping the items from slipping and falling.

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__________ 5. The presence of too little sanitizers will result in an in adequate
reduction of harmful microorganisms.

Answer Key

What I Know What’s New

A. 1. D
2. C
1. A 3. B
2. C 4. C
3. A 5. A
4. A
5. D Whats More
6. A (Answers may vary)
7. C Column A
8. B 1. 😊
9. B 2. ☹
10. D 3. 😊
4. ☹
B. 5. ☹
11. RELISH
12. APETIZER Column B
13. CHEMICAL 1. 😊
14. KITCHEN 2. 😊
15. CLEANING 3. ☹
4. ☹
5. ☹

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REFERRENCES
Books:
Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home
Economics COOKERY Manual. First Edition. Seoul, Korea: Prinpia
Co., LTD. 2016
Peralta, Joanna. (2016) Modules in Home Economics Cookery 10.
Philippines: St. Bernadeth Publishing House Corporation
Rondilla, Aida H. et.al., (2017) Home Economics: Cookery Volume 1.
Philippines: Adriana Publishing House Co., Inc. 2017
Sumasim, Corazon M. et.al., (2015) Technology and Livelihood Education
Cookery 9. Philippines: The Library Publishing House, Inc. 2017

Electronic Sources:
https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets
Clean Pedia (n.d) Retrieved July 29, 2020.
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-
sanitizing-kitchen-tools-and-equipment.html
Word Mint (n.d.) Retrieved July 29, 2020.
https://wordmint.com/puzzles/2617483

Images
https://www.indiamart.com/proddetail/non-stick-cookware-set-
16851542312.html
https://www.hergunyeniurun.com/Evo-Silikon-Baton-Kek-Kalibi-hergunyeniurun-
com-2001x8104x30124_orj.jpg
https://www.potsandpansplace.com/wp-content/uploads/2018/12/Stone-Earth-
Frying-Pan-e1543904867880.jpg
https://steamykitchen.com/wp-content/uploads/2016/11/neoflam-retro-ceramic-
cookware-review.jpg
https://www.pcrm.org/news/blog/new-study-finds-eggs-
https://kitchenmisadventures.com/2019/05/30/ajitsuke-tamago-ramen-egg/

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