LEARNER’S PACKET NO.

3
Quarter 1

Name of Student:
Learning Area/Grade TLE-HE-COMMERCIAL COOKING-Grade 7/8
Level:
Date: Week 3
Activity Title: STORE AND STACK CLEANED TOOLS,
UTENSILS AND EQUIPMENT

I. INTRODUCTORY CONCEPT:

The proper storage and stacking of cleaned tools, utensils and equipment is
important in keeping the kitchen organized. This learning activity will introduce the steps
in organizing and arranging tools, equipment and utensils in kitchen cabinet or storage
areas.

How to Clean and Store Cooking Tools, Equipment and Utensils

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups and mixer accessories in a tub of warm water (add a small amount of
dishwasher detergent to help start the cleaning). Drop soiled items in the soak as soon as
you are through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. Wipe off any stray
spatter from the countertops and nearby areas. If necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher (if dishwasher safe).

Proper Storage and Handling

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

Cleaned and sanitized tools, equipment and utensils must be:

 stored on clean storage areas; and

 proper handling is a must to prevent contamination of food contact surface.

Storing of Washed Utensils

1. Utensils should be stored in a clean dry place

adequately protected against vermin and other
sources of contamination.
2. Cups, bowls, and glasses must be inverted for
storage.
3. 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.
4. Racks, trays and shelves must be made of
materials that are imperious, corrosive-resistant,
nontoxic, smooth, durable and resistant to chipping. Stacking of chinaware
5. 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.

HOW TO ORGANIZE KITCHEN CABINETS

Taking the time to arrange your kitchen cabinets in a systematic fashion will make
your life easier in the long run. We've made it simple with 10 steps to organizing your
cabinets. Once you're done browsing our tips, try using these techniques in your home to
save time, space and energy.

If you are looking to update your kitchen cabinets, consider installing pre-assembled kitchen
cabinets and personalize where you position commonly used drawers and cabinets to help
keep your kitchen organized.

10 STEPS TO ORGANIZE KITCHEN CABINETS

1. 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.

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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.
2. 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.
3. HEAVY ITEMS ON BOTTOM SHELF
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.
4. 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.
5. 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 is 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.
6. 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.
7. LABEL EVERYTHING
No one wants to start their day by accidentally pouring salt in their coffee. Prevent any
potential mix up by labeling everything. To add a design element to your cupboard, use
chalkboard stickers to label all of your containers.

Tip: Label your containers with expiration dates so you know when the item will go bad.

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8. 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.
9. 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 its designated spot.

Tip: Do not over pack the drawers. Get rid of anything you aren't using. Unless you're a
professional chef, you likely don't need five identical spatulas.
10. 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 a moment
notice.

II. LEARNING SKILLS FROM MELCs: TLE_HECK7/8MT-0c-3

LO 3. Store and stack kitchen tools and equipment
3.1 Store or stack cleaned equipment and utensils safely in the designated place.

III. LEARNING ACTIVITIES:

Activity 1. MISSING LETTERS

Direction: Identify the term being described. Complete the letters on the box to reveal the
answer.

1. After measuring and mixing ingredients, ________ all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.

2. Use a damp _________ to wipe off all cake mix splatter from the mixer.

A C H

3. They should be stored in a clean _____ place adequately protected against vermin
and other sources of contamination.

Y
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 4. _________must be stored on the bottom shelves of open cabinets below the working
top level.

T N S

5. Proper storage and ________ of cleaned and sanitized equipment and utensils is
very important to prevent recontamination prior to use.

H D G

6. ______all used baking items and accessories by either handwashing or loading in a

dishwasher.

7. Cups, bowls, and glasses must be _________ for storage.

V R D

8. Drawers must be made of the same ________ and kept clean.

M T S

9. Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to _______.

H P I

10. Return electric _______ and other electronic equipment to their designated storage
spaces.

X R

Activity 2. Arrange and Organize cleaned Kitchen Tools and Equipment in a

Cabinet.
Direction: Arrange the step by step procedure in organizing kitchen cabinets by writing A-E.
Write A for the first step, B for the second step and so on. Write your answer on the space
provided.
______1. Pretend it has a glass door on it and everyone is going to see what's inside from
now on.
______ 2. Take a step back after one shelf is done
______ 3. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of
the fronts are facing out and straight, Jeff Lewis-style.
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______4. Think about what you reach for the most often and make sure it gets a position
that's easy to reach.
______ 5. Remove EVERYTHING and scrub the shelves with some soapy water

Performance Task
Direction: Perform the proper way of storing and stacking tools and equipment. Make a
Vlog or record a video of the performance starting from washing, cleaning up to the storing
of tools. If no gadget available, you can write on a piece of paper the steps or procedure.
1. Clean and wash the kitchen tools (cups, bowls, spoon and forks, knives, glasses).
2. Apply the proper ways of storing and stacking of your kitchen tools. Store and
organize in proper storage.

Reflection:

As a learner and a household member, how will you apply the lessons you learned in this
activity.
_________________________________________________________________________
_______________________________________________________.

IV. RUBRICS

Your performance will be evaluated using the rubrics below:

Competency Points Score

Can perform the skill of storing and
stacking kitchen tools satisfactorily with 100
initiative and without supervision _____

Can perform the skill of storing and

stacking kitchen tools satisfactorily with 95 _____
minimal assistance and supervision
Can perform the skill of storing and
stacking kitchen tools satisfactorily but 90 _____
requires some assistance or supervision
Can perform some of the skill of storing
and stacking kitchen tools satisfactorily
85 _____
but requires considerable assistance or
supervision

V. ANSWER KEY

Activity 1 Activity 2 Performance Task 1

1. Soak 1. A Refer to Scoring Rubric
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 2. Washcloth 2. E
3. Dry 3. D
4. Utensils 4. C
5. Handling 5. B
6. Wash
7. Inverted
8. Materials
9. Chipping
10. Mixers

VI. REFERENCE:

Education, Department of. 2012. Commercial Cooking Exploratory Course Grade 7 and 8. Pasig City:
Department of Education. pp. 26-30.

KINGS, KITCHEN CABINET. 2021. KITCHEN CABINET KINGS. Accessed August 4, 2021.
https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets?
__cf_chl_jschl_tk__=pmd_aa667a5690b6fd7b77a918c318103b6c9d7c6da2-1628133445-0-
gqNtZGzNAjijcnBszQi6

Note: Practice Health

Protocols at all times.

Prepared by: Validated by: Edited by:

VERONICA D. FAROL MELINDA C. CHAVEZ ALBERTO NOLASCO

Reviewed by:

LALAINE V. FABRICANTE
EPS 1

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