TLE 7

Cookery
ACTIVITY SHEET #3

Name: ___________________________________ Date:__________________________

Grade and Section: ______________________ School: ________________________
Teacher: _________________________________

MELC: LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia- TLE_HECK7/8MT-0b-2

Objectives:
1. Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia.
2. Clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
3. Use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.

Content: CLEANING AND SANITIZING

Activity 1: What I Know!
Directions: Write TRUE if the statement is correct and write FALSE if the statement is wrong.

____________1. Using dishwashing detergent in washing dishes is a cleaning process.

____________2. Towel is used to dry washed dishes.
____________3. Cleaning and sanitizing are needed to keep the food safe.
____________4. Brushing the pots and pans will kill harmful microorganisms.
____________5. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
____________6. Chemicals must be stored away from food, dishes and food contact surfaces.
____________7. Sanitation of utensils, equipment and food preparation area must be observed before and after food
preparation.
____________8. Insecticide can be sprayed on countertops to keep insects away from the preparation area.
____________9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
____________10. Liquid dishwashing soap is an example of detergent cleaning agent.
____________11. Using sunlight is one of the methods of using heat in sanitizing.
____________12. Contact time in sanitizing means the amount of chemicals to water solution.
____________13. If the kitchen tools and equipment are very dirty, we should increase the amount of chemical
sanitizer to kill harmful bacteria.
____________14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine and 4 gallons of
water.
____________15. When washing cups and bowls using dishwashing machine, they should be placed at the top shelf
of the dishwasher machine.

COVID19 is a very serious matter nowadays. This pandemic urges everyone to observe proper sanitation to
stop the spread of the virus. Proper hand washing therefore is one of the ways to keep oneself clean and keeps us from
being infected. If we do not wash our hands, we may transfer the virus by touching the kitchen tools and equipment
when we cook. Thus, it is also very necessary to clean and sanitize our kitchen tools and equipment and other
paraphernalia to keep us safe.

Activity 2. Word Puzzle

Directions: Find 5 words in the puzzle that are found in your kitchen area that are to be cleaned and sanitized.
 A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
- P I L L O W S O Z P N Z CABINET
- UTENSILS
- OVEN - DRAWER
- REFRIGERATOR

Guide Questions:
1.What is for you the difference between cleaning and sanitizing?
_______________________________________________________________________________________________
_______________________________________________________________________________________
2.If you were asked to clean and sanitize kitchen tools, equipment and paraphernalia, what are the things you need to
use?
_______________________________________________________________________________________________
_______________________________________________________________________________________

CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation program. Improperly cleaned and
sanitized areas allow harmful microorganisms to be transferred from one food to another food.
Cleaning is the process of removing unwanted smell, dust, dirt, or stains from surfaces. Cleaning is done with a
cleaning agent that removes food, soil, or other substances on a food-contact surface. A food-contact surface is the
surface of equipment or utensil that food normally comes into contact. When using cleaning agents, the label must be
checked if the product can be used and does not leave an unsafe residue on the food-contact surface.

Cleaning agents are divided into four categories: 

1. Detergents are used to wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include liquid
and paste dishwashing detergents.
2. Solvent cleaners are used on surfaces where grease has burned on.
Solvent cleaners are often called degreasers. Ovens, grills and range top are
examples of areas that need frequent degreasing.

3. Acid cleaners are used in removing mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove dirt and
stain in ware washing machines and steam tables.

4. Abrasive cleaners are used to remove heavy collected soil that is difficult
to remove with detergents. Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat and water, or chemicals, or a combination of both.
The term sanitary refers to the state of a food contact surface or utensil where it does not contain microorganisms at a
level that would permit the transmission of infectious disease or compromise food safety. Sanitizers are substances
capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases.

Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is
the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment
sink, it must be at least 171°F (77°C). If a high-temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180°F (82°C). For stationary rack, single temperature machines, it must be at
least 165°F (74°C). Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different
factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are:
 Concentration - The presence of too little sanitizer is not enough to reduce harmful microorganisms. Too
much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is between 55°F (13°C) and 120°F
(49°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.
Chemical Sanitizer Solutions
Chemical Concentration Contact Time
Chlorine 50ppm (parts per million) in water between 75-100 °F or 7 seconds
(1 tablespoon chlorine mixed with 4 gallons of water)

Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds

Quaternary Ammonium Up to 200ppm in water that is at least 75 °F 30 seconds
Compound (1 tablespoon mixed with 1 gallon of water)

Activity 3. Identification
Directions: Identify each statement below whether the process is cleaning or sanitizing.

___________1.Steaming the used spoons, forks and kitchen tools

___________2.Washing the soiled plates with detergent soap
___________3.Spraying the countertops with chlorine solution
___________4.Pouring boiling water into the jars
___________5.Removing oil from pan using degreasers

Directions B: Identify what is referred to in each statement. Choose your answer in the box below.

___________1. It refers to the surface that the food normally comes into contact.
___________2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult to remove with
detergents.
___________3. These are substances capable of destroying microorganisms including those bacteria that cause food
poisoning.
___________4. It is the most common sanitizing method used in restaurants.
___________5. It is a factor in the use of chemicals which means too little sanitizer will result in an inadequate
reduction of harmful microorganisms.
Dishwashing Methods
Activity 4. Wash me please!
The picture below shows unwashed dirty dishes. If you were asked to wash them from lightly to heavily soiled dishes
what would be your first and last dish to wash?

1.
2.
3.
4.
5.
A. Three Sink Dishwashing Method
1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.

The Three Sink Dishwashing Method

Note: For sanitizing procedure, follow the recommended chemical solution of using chlorine, quaternary ammonium
and iodine.
B. Cleaning Dishes and Kitchen Utensils by Hand
1. Remove any leftover food from your plates into the trash or
garbage disposal.  Tip: Don”t pour any grease down your drain since it
could solidify and clog your pipes.

2. Fill your sink halfway with hot water and pour 1 tbsp. (15 ml) of
dish soap. 

3. Work from lightly to heavily soiled dishes. Start by cleaning drinking

glasses then move onto cleaning your plates and bowls. Lastly, soak and
clean any pots, pans, or other cookware.

4. Wash your dishes underwater with a sponge or dishcloth.  Keep the

dishes underwater as you scrub them to loosen any stuck-on food.

5. Rinse off the soap with clean hot water.  After you wash a dish, rinse
it underneath the hottest water you can handle until the suds are gone.

6. Let the dishes dry in a rack or on a clean towel. Set the dishes inside
of a drying rack on your counter. If you don’t have a drying rack, set the
dishes upside-down on a clean towel so they have a chance to dry.

C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine

1. Remove leftover food on your plates.  Try to remove as much as you
can so it doesn’t clog your dishwasher. After you scrape the food from the
dishes, rinse them in the sink to remove any smaller pieces that still may
be stucked.
2. Put cups, plastics, and bowls on the top shelf of your
dishwasher. Make sure all of your dishes are dishwasher-safe, or else
they may melt or get destroyed when you run a cleaning cycle.

3. Load plates and cookware on the bottom rack. Keep large flat pans
on the sides or the back of the bottom rack so it doesn’t block the
detergent compartment. Stand your plates on end so the dirty side faces
the water sprayer.

4. Put the silverware into the compartment on the bottom rack or

door. Make sure the handles of your silverware are at the bottom of the
compartment so the dirty parts get cleaned. Leave space in between each
utensil so the water can get in between the surfaces.

5. Fill the designated compartment with a detergent made for use in a

dishwasher. Avoid using liquid dish soap since it will leave foamy
residue on your dishes.

6. Turn on the dishwasher. Close the dishwasher door, select the cycle

you want to run, and press start. Let the dishwasher run until it’s
completed.

Note:
 Set your dishwasher in normal cycle if you are doing a regular wash.
 Set your dishwasher in delicate cycle if your dishes are lightly soiled or if you have glassware in your
dishwasher.
 Set your dishwasher in heavy duty cycle if you’re cleaning pots and pans.

Activity 5. Matching Type

Directions: Match the procedure in Column A with the pictures in Column B. Write the letters only.
Column A Column B

1. Load plates and cookware on the bottom rack. 

a.
2. Fill the designated compartment with a detergent made for
use in a dishwasher. 
b.

3. Get rid of any leftover food on your dishes.

c.

4. Put the silverware into the compartment on the bottom rack

or door. 
d.

5. Run the dishwasher. Close the dishwasher door, select the

cycle you want to run, and press start.
e.

6. Put cups, meltable plastics, and bowls on the top shelf of

your dishwasher.
f.

Activity 6. Complete Me!

Directions: Fill each blank with the missing word to complete each statement. Choose your answers from the box
below.

abrasive chlorine heavily sanitizers

air-dry cleaning heat steam
chemicals grease hot-air temperature

1. _______ is the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and _______.
3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including those bacteria that cause food
poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does not contain microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot water, and _______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium, and ________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse, sanitize and _______.
9. ________ should not be poured down into the drain since it could solidify and clog the pipes.
10. In washing dishes by hand, we should work from lightly to _______ soiled dishes.

Activity 7. Drawing Time!

Direction: Draw a person that is applying any of the cleaning and sanitizing methods.
Rubrics of Scoring
Accurate to the topic- 10pts
Clean - 5 pts

How to Keep Kitchen Equipment and Working Area Clean

A. How to Clean the Gas Stove

Step 1: Preparing the Stove for Cleaning

1. Allow your stove to cool. 

2. Remove the burner grates and caps. 

 3. Fill the sink with hot water and dish soap.  Allow the burners to
soak while you clean the stove.

Step 2: Cleaning the Stovetop

1. Brush away loose debris with a cleaning brush.

2. Scrub the stovetop using stovetop cleaner or soapy water.

3. Clean around the burners. 

4. Dry the stove’s surface using a clean cloth or paper towel.

Step 3: Cleaning the Burners

1. Scrub the burner grates using a toothbrush or sponge.

2. Scrub and wash the burner caps using the same toothbrush or
sponge. Set them off to the side with the burners.

3. Rinse the burner grates and caps thoroughly with warm water.

4. Dry the burner grates and caps on a mat to air dry.

5. Secure the burner parts back on the stove. 

B. How to Clean the Refrigerator?

8 Steps in Cleaning the Refrigerator
1. Take all your food out of the refrigerator.
2. Throw out any moldy and expired foods.
3. Take out any shelving, drawers (sometimes known as "crispers"), or other removable parts of the refrigerator.
4. Wash the shelving, drawers, and other surfaces by hand.  Never wash a cold glass shelf with hot water. The
sudden temperature change could break the glass.
5. Wipe the inside of the refrigerator with your preferred cleaning solution.  Do not use strong scented soap or
cleaner on the inside of the fridge, as food may absorb the smell. Instead, use one of the following natural
cleaning solutions:
 2 tablespoons of baking soda and 1 US-quart (950 ml) hot water
 white toothpaste serves as an abrasive cleanser and it smells great
6. Dry off shelving before putting it back in its home in the refrigerator.
7. Clean the gasket using a dissolved solution of ½ cup water and ½ cup vinegar or bleach. Do not use strong
bleach as this may destroy the gasket.
8. Wipe off any jars, bottles, or plastic ware and place them back into the refrigerator.

C. How to Keep the Kitchen Area Clean?

1. Clear the Deck

 Put away all of the items that belong in the kitchen but are not in their proper place.
2. Start at the Sink
 Put all of the dirty plates, spoons, forks, cups and pots in the dishwasher.
3. Spray Countertops and Stovetop with cleaning solution
 Combine 3 cups warm water with 1/2 cup white vinegar and 1 tsp. dish soap. Spray this solution onto surfaces
and wipe off with a wet cleaning rag.

4. Wipe down Upper Cabinets

 Dip a rag in the warm, soapy water and use it to wipe down the doors and cabinets.
5. Wipe down Countertops and Stovetop
 Wipe down dust and crumbs from horizontal surfaces. Add a little baking soda for hard stains.
7. Wipe down Lower Cabinet Doors and Drawers
 Use a rag dipped in warm, soapy water.
8. Finish Dishes and Clean Sink
9. Empty the Trash
 Throw the garbage observing proper segregation of waste.
12. Sweep & Mop the Floor
 For the cleaning solution:
  Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap. Let your floor
air dry after cleaning.
 Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to absorb
odor and keep the kitchen smelling fresh.

Activity 8. Multiple Choice

Directions: Choose the letter of your answer.

1. Which is the correct order in cleaning the gas stove?

A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, cleaning the burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning
2. Which of the following should be thrown out from the refrigerator?
A. Expired
B. Inedible
C. Moldy
D. All of the above
3. When we clean the refrigerator, we should never wash the glass shelf with hot water. The reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.
D. The sudden temperature change could break the glass.
4. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution
5. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution
6. Clearing the deck in the kitchen means _________.
A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.
7. When cleaning the kitchen premises, which part of the kitchen should be cleaned first?
A. Sink
B. Deck
C. Floor
D. Countertops and stovetop
8. When cleaning the kitchen premises, which part of the kitchen should be cleaned last?
A. Sink
B. Deck
C. Floor
D. Countertops
9. Which of the following are components of diluted vinegar solution used for cleaning and sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap
10. Which of the following can be used to absorb odor and keep kitchen smelling fresh?
A. Baking soda
B. Brown sugar
C. Iodized salt
D. Baking powder
Reflection

The learner in the space provided will write their personal insight about the lesson using the prompts below.

I learned that_________________________________________.
I understand that______________________________________.
I realized that _________________________________________.

Prepared by:

Jeanne Pauline J. Oabel

Teacher I

Checked by:

Michael M. Safred
Head Teacher III