TLE 9 - Technology and Livelihood Education 9

ACTIVITY SHEET NUMBER: 1

Name of Student: ___________________________________ Date: ___________

Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide

GETTING TO KNOW:
Cleaning and Sanitizing Kitchen Premises

MELC: LO 2. Clean and sanitize kitchen premises

Enabling 2.1 recognize kitchen premises to be cleaned and sanitized
Competencies: 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 based on enterprise procedures
2.6 follow safety and first aid procedures
Objectives: 1. Identify the kitchen premises to be cleaned & sanitized.
2. Elaborate the importance of cleaning kitchen premises.
3. Perform cleaning and sanitizing of kitchen premises.
Topic: Cleaning and sanitizing kitchen premises

DIRECTION: Read the following questions below. Write the letter of the best answer on the
space provided.

____1. What is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board?
A. Sanitizing B. Wiping C. Cleaning D. Washing

____2. You are given the task to remove mineral deposits and other soils that detergents
cannot eliminate. Which cleaning agent would you use?
A. Detergents B. Acid Cleaners C. Abrasives D. Solvent Cleaners

____3. What would you select on surfaces where grease has burned on?
A. Detergents B. Acid Cleaners C. Abrasives D. Solvent Cleaners

____4. What is the mostly used tool in cleaning kitchen tables?

A. Tissue B. Damp Cloth C. Wet Wipes D. Dry Cloth

____5. What tool is best to be used in removing dust from kitchen cabinets?
A. Vacuum B. Broom C. Mop D. Feather Duster

____6. You are given the task to sanitize using a poisonous, white, crystalline compound.
Which among the following would you use?
A. Chlorine B. Ammonia C. Carbolic Acid D. Timsen
____7. Washed utensils should be stored in a clean dry place adequately protected against
vermin and sources of contamination. When not stored in closed cupboards or lockers,
utensils and containers shall be covered or inverted whenever practicable.
A. Both statement are true.
B. The 1st statement is true, the 2nd statement is false.
C. The 2nd statement is true, the 1st statement is false.
D. Both statement are false.

____8. If the person has been exposed to poisonous fumes, such as carbon monoxide, get
him or her into fresh air immediately. If the poison is spilled on the person’s clothing,
remove the clothing and pour the body with acid.
A. Both statement are true.
B. The 1st statement is true, the 2nd statement is false.
C. The 2nd statement is true, the 1st statement is false.
D. Both statement are false.

____9. Racks, trays and shelves shall be made of materials that are imperious, corrosive
resistant, non-toxic, smooth, durable and resistant to chipping. Drawers shall be made of the
same materials and kept clean.
A. Both statement are true.
B. The 1st statement is true, the 2nd statement is false.
C. The 2nd statement is true, the 1st statement is false.
D. Both statement are false.

____10. Regular cleaning of counter tops and floors needs to be once a year. Other cleaning
tasks that need to be done less frequently must be scheduled and assigned as needed for
instance, daily, weekly, monthly.
A. Both statement are true.
B. The 1st statement is true, the 2nd statement is false.
C. The 2nd statement is true, the 1st statement is false.
D. Both statement are false.

Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 9.
TLE 9 - Technology and Livelihood Education 9

ACTIVITY SHEET NUMBER: 2

Name of Student: ___________________________________ Date: ___________

Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
 DIRTY KITCHEN:
Cleaning and Sanitizing Kitchen Premises

MELC: LO 2. Clean and sanitize kitchen premises

Enabling 2.1 recognize kitchen premises to be cleaned and sanitized
Competencies: 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 based on enterprise procedures
2.6 follow safety and first aid procedures
Objectives: 1. Identify the kitchen premises to be cleaned & sanitized.
2. Elaborate the importance of cleaning kitchen premises.
3. Perform cleaning and sanitizing of kitchen premises.
Topic: Cleaning and sanitizing kitchen premises
Direction: Analyze the pictures/scenarios below and answer the following questions in
minimum of 3 sentences.
1. What can you say about the picture?
Elaborate.
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2. Would you be able to cook good food in
that kitchen? Why not?
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3. Are the cookware safe to use for food

preparation? Explain.
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 4. How would you feel if you were the one
in that kitchen? Elaborate.
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5. How do you think it would it affect the

quality of the food? Explain briefly
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Rubric:

CRITERIA 4 3 2 1
Exceptionally clear, Generally clear, able Lacks clarity, difficult Unclear, impossible
Clear
easy to follow to follow to follow. to follow
The explanation The explanation
The explanation The explanation
posed and methods posed and
Concise posed and methods posed and methods
used are somewhat methods used are
used are advanced. used are appropriate
simple. inadequate
Misunderstanding or
Thorough and Partial or not
Substantial serious
Comprehensive comprehensive comprehensive
explanation misconception on the
explanation explanation
explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 9.
TLE 9 - Technology and Livelihood Education 9

ACTIVITY SHEET NUMBER: 3

Name of Student: ___________________________________ Date: ___________

Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide

THOUGHT TESTING:
Cleaning and Sanitizing Kitchen Premises
 MELC: LO 2. Clean and sanitize kitchen premises
Enabling 2.1 recognize kitchen premises to be cleaned and sanitized
Competencies: 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 based on enterprise procedures
2.6 follow safety and first aid procedures
Objectives: 1. Identify the kitchen premises to be cleaned & sanitized.
2. Elaborate the importance of cleaning kitchen premises.
3. Perform cleaning and sanitizing of kitchen premises.
Topic: Cleaning and sanitizing kitchen premises

Direction: Make a slogan on proper cleaning and sanitizing kitchen premises. You may use
coloring materials, pencil, markers, ruler, and etc. Use the space provided in the next page.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA
25 Creatively and neatly done showing excellent and comprehensive
explanation
20 Creatively done and neat enough with thorough and comprehensive
explanation
15 Creatively done and neat enough with substantial explanation
10 Simply done and neat enough but with partial or not comprehensive
explanation
5 Poorly done with erasures but with misunderstanding or serious
misconception on the explanation
Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 9.
TLE 9 - Technology and Livelihood Education 9

ACTIVITY SHEET NUMBER: 4

Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
THINKING DEEPER:
Cleaning and Sanitizing Kitchen Premises

MELC: LO 2. Clean and sanitize kitchen premises

Enabling 2.1 recognize kitchen premises to be cleaned and sanitized
Competencies: 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 based on enterprise procedures
2.6 follow safety and first aid procedures
Objectives: 1. Identify the kitchen premises to be cleaned & sanitized.
2. Elaborate the importance of cleaning kitchen premises.
3. Perform cleaning and sanitizing of kitchen premises.
Topic: Cleaning and sanitizing kitchen premises

Direction: Given the following scenarios, in minimum of 3 sentences, write the best possible
solutions that would resolve the problems.
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Rubric:

CRITERIA 4 3 2 1
Exceptionally clear, Generally clear, able Lacks clarity, difficult Unclear, impossible
Clear
easy to follow to follow to follow. to follow
The explanation The explanation
The explanation The explanation
posed and methods posed and
Concise posed and methods posed and methods
used are somewhat methods used are
used are advanced. used are appropriate
simple. inadequate
Misunderstanding or
Thorough and Partial or not
Substantial serious
Comprehensive comprehensive comprehensive
explanation misconception on the
explanation explanation
explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

Reference:
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
Cookery. Grade 9.
TLE 9 - Technology and Livelihood Education 9

ACTIVITY SHEET NUMBER: 5

Name of Student: ___________________________________ Date: ___________
Grade Level/Section: ________________________________ School: DIS
Teacher: Lizette G. Zaide
SHOW YOUR SKILLS:
Cleaning and Sanitizing Kitchen Premises

MELC: LO 2. Clean and sanitize kitchen premises

Enabling 2.1 recognize kitchen premises to be cleaned and sanitized
Competencies: 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 based on enterprise procedures
2.6 follow safety and first aid procedures
Objectives: 1. Identify the kitchen premises to be cleaned & sanitized.
2. Elaborate the importance of cleaning kitchen premises.
3. Perform cleaning and sanitizing of kitchen premises.
Topic: Cleaning and sanitizing kitchen premises

Direction: You were given task to help your parent/guardian in the kitchen cleaning and
sanitizing of the kitchen premises. Ask for the help of your parent/guardian to tick the
appropriate box in the rubric below.

Materials Used:

Kitchen Premises Cleaned:

Kitchen Premises Sanitized:

Dimension Performance Level

 Very Needs No
Excellent Satisfactory Points
Satisfactory Improvement Attempt
(4 pts.) (2 pts.) Earned
(3 pts.) (1 pt.) (0 pt.)

1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and
and equipment equipment equipment equipment equipment
Reference: No
correctly and correctly and correctly and but incorrectly and
attempt
Department of Education. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module.
confidently at all confidently most less confidently less confidently
Cookery. Grade 9.
times of the times sometimes most of the time
STUDENT’S TASK LOG
GRADE 9 - TLE

NAME OF STUDENT:
GRADE LEVEL &
SECTION:

SIGNATUR
TIME TIME
E OF
DATE TASK STARTE FINISHE
PARENT/
D D
GUARDIAN
*NOTE: Write your answers on the Activity Sheets.
Answer Activity Sheet No. 1
Answer Activity Sheet No. 2
Read Information Sheet 2
Answer Activity Sheet No. 3
Perform Activity Sheet No. 4
Answer Activity Sheet No. 5
In your notebook, write your
personal insights about the lesson
using the prompts below.

I understand that ___________

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____________________________

I realize that _______________

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