Ckry 9 AS First Q

FIRST
QUARTE
R
Name: ____________________ Grade: ___ Section: _________ Date: _______
THINK ABOUT ME!
Most Essential Learning Competency.

LO1. Clean, sanitize, and store kitchen tools and equipment
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment.
Concept:
“Cleaning is the process of removing food and other types of soil from a surface such as a dish, glass, or any other
kitchen tools and equipment. It is done with a cleaning agent that removes food soil, or other substances.”
“The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces.
For example, glass cleaners, metal cleaners, and most bathroom leaners cannot be used because they might leave an unsafe
residue on the food contact surfaces. The label should indicate if the product can be used on a food contact surface. The right
cleaning agent must be selected to make cleaning easy.”
Activity 1: Choose the letter of the correct answer

1. Which of the following cleaning agents is used to wash tableware,
surfaces and equipment?
A. abrasive B. acid cleaner C. detergents D. solvent
cleaners
2. Which of the following is used on surfaces where grease has burned on?
A. abrasive B. acid cleaners C. detergents D. solvent cleaners
3. Among the following are cleaning agent. One of them is an alkaline based
used to dissolve grease. Which one is it?
4. What kind of cleaning agent is used to degrease oven and grills?
5. Which of the following is the most common cleaning agent used to wash
kitchen tools and equipment?
6. Which of the following cleaning agent is used to remove mineral deposits and
other soils that detergents cannot eliminate?
7. The following are examples of acid cleaners. Which one is not included
A. muriatic acid B. nitric acid C. phosphoric acid D. salicylic acid
8. The following are other chemicals used for cleaning and/or sanitizing kitchen
equipment and utensils. Which one is not included?
A. baygon B. chlorine C. dish washing liquid D. disinfectant
9. Which of the following products needs to be used carefully to avoid damage to
the surface being used?
10. Which of the following is the most powerful cleaning solvent?
A. cooking oil B. soy sauce C. vinegar D. water
GUESS ME!
Activity 2: Identify the following pictures of cleaning agent/materials

either an abrasive, acid cleaner, detergent or solvent cleaner
1. _________________________ 6. _________________________
2. _________________________ 7. _________________________
3. _________________________ 8. ______________________
4. _________________________ 9. _____________________
5. _________________________ 10. _________________________
Answer Key
Activity 1
1. C
2. D
3. D
4. D
5. C
6. B
7. D
8. A
9. A
10.D
Activity 2
1. detergent
2. solvent
3. abrasive
4. acid cleaner
5. abrasive
6. solvent cleaner
7. detergent
8. solvent cleaner
9. abrasive
10. acid cleaner
References:
A. Books
 TLE K-12 Module (Cookery 9)
B. Online
 https://www.yourdictionary.com/sanitizing
Name: ____________________ Grade: ___ Section: ________ Date: ________
CHOOSE RIGHT!
Most Essential Learning Competency:
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
Concept:
“Manufacturer’s recommendation are written endorsement of instruction to
effectively and accurately mix ratio required for a potent solution for an intended
activity or use. It serves as a guideline for safety precaution in dealing chemicals
which can be harmful if not properly prepared. At an economic standpoint of view,
waste is minimize against large amount of mixture ratio.”
Activity 1: Read carefully each item and follow directions as indicated.

Encircle the letter of the most appropriate answer
1. Except for one, all the sentences below show detailed instructions on how to use
a common concentrated dishwashing liquid. Which one is it?.
A. Consume a bottle of concentrated dishwashing liquid all at once.
B. Open a bottle or sachet of concentrated dishwashing liquid
C. Pour a drop of the concentrate into the wet sponge
D. Squeeze the sponge to allow it to bubble up.
2. Ammonia is a handy kitchen – cleaning product used in place of caustic aerosols
to clean a greasy oven. Below, are choices on how to properly prepare an
ammonia solution. Which one is it?
A. Mix 1 tablespoon ammonia, 1 tablespoon liquid detergent and 2 cups of water
B. Mix 2 tablespoons of ammonia, ½ tablespoon liquid detergent and 1 cup of
water
C. Mix ½ tablespoon ammonia, 2 tablespoons of liquid detergent and 2 cups of
water
D. None of the above
3. Bleach can be used in your kitchen not as a cleaning product, but as a sanitizer.
It is used on surfaces that have first been washed and rinsed to remove dirt. As a
sanitizer, bleach will kill bacteria that may remain on the countertop, cutting board
or sink. Below are choices on how to properly prepare a diluted bleach solution.
Which one is right?
A. Mix 1 tablespoons of bleach to 1 quart of water
B. Mix 2 tablespoons of bleach to 1 quart of water
C. Mix 3 tablespoons of bleach to 1 quart of water
D. Mix 4 tablespoons of bleach to 1 quart of water
4. Baking soda is an all- purpose cleaner. It is a mild alkali, used to clean kitchen
appliances, such as the insides of a refrigerator, microwave, oven or other small
appliances. It is also used to remove odor and stains in a plastic container. .
Below are choices on how to properly prepare a baking soda solution. Which one
right?
A. Mix 1 tablespoons of baking soda to 1 quart of water
B. Mix 2 tablespoons of baking soda to 1 quart of water
C. Mix 3 tablespoons of baking soda to 1 quart of water
D. Mix 4 tablespoons of baking soda to 1 quart of water
5. Which of the following sentences below is TRUE about fragrance soap?
A. It is used to clean the insides of kitchen appliances
B. It is suitable for cleaning the dishes
C. It is suitable for bathing
D. It is used to clean the insides of kitchen appliances as it leaves a fragrance
behind
6. What is the suitable dilution of Phosphoric acid when used as a kitchen cleaning
agent?
A. 10 parts water to 1 part Phosphoric Acid
B. 15 parts water to 1 part Phosphoric Acid
C. 20 parts water to 1 part Phosphoric Acid
D. 25 parts water to 1 part Phosphoric Acid
7. Nitric acid is a friendly acid towards stainless steel and is the only mineral acid
which should be used to clean stainless steel. In kitchen cleaning and
preparation, what is the safest % (weight/volume) preparation used in preparing
nitric acid?
A. 5%
B. 10%
C. 15%
D. 20%
8. Timsen is specifically designed for institutional use, such as hospitals, nursing

home and schools. It reduces the danger of transmission of many infectious
organisms and cross contamination from environmental surfaces. In a kitchen
setting, it is used for sanitizing food processing equipment, dairy equipment, food
utensils, dishes, silverware, glasses, sink tips, countertops, and refrigerators. As
a student, how should you prepare a timsen solution when asked?
A. Mix 1 ounce of liquid timsen to 2 gallons of water
B. Mix 1 ounce of liquid timsen to 3 gallons of water
C. Mix 1 ounce of liquid timsen to 4 gallons of water
D. Mix 1 ounce of liquid timsen to 5 gallons of water
9. What is the usual ratio used when vinegar is used for cleaning kitchen sinks and
counters?
A. 1:1
B. 1:2
C. 1:3
D. 1:4
10. What is the ratio of water to alcohol for disinfecting kitchen counters and tops?
A. 1 part rubbing alcohol to 1 part water
B. 2 parts rubbing alcohol to 1 part water
C. 3 parts rubbing alcohol to 1 part water
D. 4 parts rubbing alcohol to 1 part water
FOCUS PLEASE?
Activity 2
Situation: An agent from globe telecom asked your parents to install a post- paid
plan for your internet connection. He is a visitor from San Fernando City. After a
short talk, he leaved the home and went to another transaction nearby. Since our
province is not yet free from covid-19, you are now asked by your mom immediately
to prepare a chlorine solution to sanitize the entire flooring of your receiving room.
How do you prepare the chlorine solution? Watch this link:
(https://www.yuotube.com/watch? V=l6lsyMLFeGk&feature=share) to answer the
question. Write your answer in the box and you will be graded using the rubrics
below.
Criteria 10 8 6 4 2
Organizatio If the ideas If the ideas If the idea If the ideas If the ideas
n of ideas are very are clear lacks clarity are are not
clear and and able to and difficult disorganize related to
very easy understand to d the topic
to understand
understand
Statement If the If the If the If the learner If the
of the learner learner learner misses 3 learner
procedure strictly misses a misses 2 procedure in didn’t do
follows the procedure procedure preparing anything.
procedure in preparing in preparing chlorine
in preparing chlorine chlorine solution use
chlorine solution use solution use for mopping
solution use for mopping for moping the entire
for mopping the entire the entire flooring of
the entire floor of their flooring of their
floor of their receiving their receiving
receiving room receiving area
room area
Answer key
Activity 1
1. A
2. A
3. A
4. B
5. C
6. B.
7. B
8. C
9. A
10. A
References
A. Book
 TLE K-12 Module (Cookery9)

B. Online
 htts://www.google.com/url?
sa=t&source=web&rct=j&url=https://foodsafety.wisc.edu/assets/pdf_Files/Cleani
ng_Budge.pdf&ved=2ahUKEwit7MiPyfgAhWDFlgKHVkyBKsQFjABegQICxAG&
usg=AOvVaw273MhwvHJ235X5KqEOykBU
 https://www.yuotube.com/watch? V=l6lsyMLFeGk&feature=share)
FOCUS PLEASE?
1.3 Clean and sanitize kitchen tools in accordance with prescribed standard.
Concepts:
“Clean your kitchen tools and equipment properly because if you don’t, germs
and bacteria can start to grow-and quickly too! This definitely isn’t ideal in a place
where you prepare and cook food as it can lead to the people who live in your
house getting ill. To avoid this, it is very important to clean kitchen tools and
equipment using cleaning agent in accordance with prescribed standard.”
“Proper sanitation after cleaning is important in order to prevent contamination
of food that may cause food borne disease and to minimize the chances of
transmitting disease organism to the consumer by having bacteria-free and safe
processing, preparation, cooking, eating and storing utensils. Harmful bacteria are
the most common cause of food poisoning, but other causes include viruses,
parasites, toxins and contamination.”
Activity 1
Situation: It was a simple celebration of your youngest sister.
Everybody was busy EXCEPT you. So, your mother asked your help to clean
and sanitize all the kitchen tools and equipment used in the preparation. In 1-
2 paragraphs, write the different tasks that you have done in the kitchen. Do it
inside the box and you will be graded using the rubrics below.
Rubrics
Criteria 10 8 6 4 2
Organiza- If the ideas If the If the idea If the If the
tion are very ideas are lacks ideas are ideas
clear and clear and clarity and disorgani are not
easy to able to difficult to zed related
understand. unders- understand to the
tand topic
State- If the learner If the If the If the If the
ment strictly learner learner learner learner
of proce- follows the misses a misses 2 misses 3 did not
dures correct procedure procedure proce- do
procedure in in accom in dure in anythin
accompli- plishing accompli- accompli g
shing the the task shing the shing the
task task task
ARRANGE ME!
Activity 2: Arrange the following procedure in a chronological order

on how to sanitize the following kitchen equipment. Number it from 1-6 for Gas range
and 1-4 for Refrigerator.
A. Gas Range
____ Scrape grease from curbs and opening hinges
____ When cool, wash top on range
____ Remove all burnt sediments and wipe grease from top of range after
each use
____ Clean oven by removing grits, scraping off food deposits, washing and
drying
____ Keep burners clean
____ Run oiled over top of range
B. Refrigerator
____Flush drains weekly
____ rinse and dry thoroughly
____Wash inside shelves and trays at least twice a week with baking soda
____Wipe up spilled food immediately
Answer Key
Activity 2
A. Gas Range
2 Scrape grease from curbs and opening hinges
3 When cool, wash top on range
1 Remove all burnt sediments and wipe grease from top of range after
each use
5 Clean oven by removing grits, scraping off food deposits, washing and
drying
6 Keep burners clean
4 Run oiled over top of range
B. Refrigerator
4 Flush drains weekly
3 Rinse and dry thoroughly
2 Wash inside shelves and trays at least twice a week with baking soda
1 Wipe up spilled food immediately

References
A. Book
 TLE K-12 module (Cookery 9)

B. Online
 https://www.cleanipedia.com/ph/kitchen-cleaning /a-guide -to-cleaning and

sanitizing -kitchen-tools-and-equipment.htm
 https://www.google.com/search?q=procedure+on=how+to+clean+gas+range
&aqs =procedure+&aqs=chrom.0.69!59l3j69i57jo.8866j0j9&client=ms-android-
vivo&sourceid=chrome-mobile&ie+UTF-8
CHOOSE ME!
Most essential Leaning Competency:

LO1 Clean, sanitize, and store kitchen tools and equipment
1.4 Store cleaned kitchen tools and equipment safely in the designated space.
Concepts:
“Proper storage and handling of cleaned and sanitized equipment and utensils
are very important to prevent contamination prior to use.”
“Cleaned and sanitized equipment and utensils must be stored in clean
storage areas and handled properly to minimize contamination of food contact ”
Activity 1: Carefully read each item and follow directions as indicated.

Choose the letter that best describes the statement of the correct answer. Write your
answer on the blank provided before the number.
1. Why must the kitchen tools and equipment be cleaned before storing them?
A. To avoid any kitchen accidents
B. To give myself a piece of mind
C. To make the kitchen look spotless
D. To minimize food borne infections from bacterial and fungal contamination
2. The following are objects used to store cooking utensils EXCEPT for one. Which
is it?
A. Cabinets
B. Chairs
C. Pull – out drawers
D. Wooden boxes
3. Which of the following choices is not the best way to store kitchen knives?
A. Store knives on a knife block
B. Store knives on a storage box
C. Store knives on a table counter
D. Store knives on top of a cabinet
4. Except for one, all the choices below are characteristics of materials that are
used to make kitchen racks, trays and shelves. Which one is not?
A. Corrosive – resistant materials
B. Imperious materials
C. Materials susceptible to chipping
D. Non – toxic materials
5. Which of the following choices is not true?
A. Dried towels may be used to line drawers
B. Store dried cutting boards in a vertical or upright position
C. Utensils and containers are covered or are inverted when stored in open
cupboards and lockers
D. Wet kitchen utensils are stored inside closed cupboards or lockers
6. The following are characteristics of a good kitchen cabinet except for one. Which
is it?
A. It must be clean
B. It must be dry
C. It must be free from mold
D. It must be humid
7. Which of the following style of storing is used when cabinets are filled with
glasses lined up by color?
A. Brett Eddy style
B. Debussy Ravel style
C. Jeff Lewis style
D. Louis Jeff style
8. Which of the following should be inverted for storage in an open cabinet?
A. Cups, bowls and glasses
B. Kitchen shears
C. Knives
D. Spatula, wooden spoon and thongs
9. Except for one, all the choices below are proper ways of storing kitchen utensils.
Which one is not?
A. Keeping utensils near the stove
B. Keeping utensils out of range of stove splatter
C. Knife blocks or magnets should be stored near where you do your chopping
D. Subdividing storage drawers so that more than one utensil can be stored
10. How do you store a chopping board?
A. Store in an insect infested cabinet
B. Store in a clean and dry cabinet readily accessible
C. Store in a moist area
D. Store in wet area
THINK ABOUT ME!
Activity 2
Situation: The birthday party of your little sister was done happily. You did
all the task asked by your mother. Now, it’s time for you to store those kitchen tools
and equipment used in the party. Write in a sentence on how to store the following
kitchen tools and equipment used. You will be graded using the rubrics below
1. Chopping board
2. Kitchen knives
3. Mixing bowl
4. Utility tray
5. Blender
criteria 2 1
Statement of procedure if the learner states the If the learner states
procedure correctly incorrect procedure
Answer Key
Activity 1
1. B
2. B
3. D
4. D
5. D
6. D
7. C
8. A
9. A
10. B
References
A Book
 TLE K-12 module (Cookery9)
B Online
 https://www.thekitchn.com/11-smart-ways-to-organize-your-cooking-utensils-
2483
 www.hunker.com/13419677/how-to-clean-sanitize-store-kitchen-equipment
 https:/www.thekitchen.com/11-smart-ways-to-organize-your-cooking-utensils-
2483
 https:/www.hunker.com/13419677/how-to-clean-sanitize-store-kitchen-equipment
 https://www.thekitchn.com/11-smart-ways-to-organize-your-cooking-utensils-
2483
 https:/www.thekitchen.com/11-smart-ways-to-organize-your-cooking-utensils-
2483
 https:/www.hunker.com/13419677/how-to-clean-sanitize-store-kitchen-equipment
GUESS ME!
Most Essential Learning Competency
LO2. Clean and sanitize kitchen premises
2.1 Recognize kitchen premises to be cleaned and sanitized.
Concept:
“Cleaning your kitchen’s working premises regularly is important to keep it

look its best and make it free from germs and bacteria that usually accumulate in the
kitchen areas during food preparation. Several surfaces around the kitchen such as
walls, floors, shelves and other surfaces must always be cleaned and sanitized
safely using the proper materials to reduce health hazards. ”
Activity1: Read carefully each item and follow instructions as indicated.

Encircle the letter of the most appropriate answer.
1. Which of the following kitchen areas need thorough cleaning?
A. Ceiling
B. Floors
C. Shelves
D. Walls
2. Why do we need to clean the kitchen’s working premises on a regular basis?
A. To free the kitchen from accumulating germs and bacteria
B. To give myself a piece of mind
C. To prepare for kitchen inspection
D. To prepare the house for arriving guests
3. All the choices below are chemical substances used to sanitized and disinfect
equipment. Which one is not included?
A. Alcohol
B. chlorine
C. detergents
D. hot water
4. Which of the following choices is NOT a type of “heat sanitizing” technique used
to disinfect and sanitize kitchen equipment?
A. dry heat
B. hot water
C. soap
D. UV light
5. Treating solutions are applied to surfaces for a period of time. How long should
you wait before wiping off the treating solution for it to be effective?
A. Five minutes
B. Ten minutes
C. Fifteen minutes
D. Twenty minutes
6. How far should you hold a spraying device from its target?
A. 1 – 3 inches
B. 2 – 6 inches
C. 4 – 7 inches
D. 6 – 8 inches
7. Which of the choices below is considered an acceptable procedure used for
disinfecting kitchen premises?
A. Apply solution to hand to apply it to surfaces. Treated surfaces must remain
wet for 5 minutes
B. Preliminary cleaning is not required
C. Use a spray device for application. Spray 1 – 3 inches from the surface, and
then rub with a brush, sponge or cloth. Avoid inhaling sprays
D. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove tops with portable water.
8. Which “department” views sanitation as a “way of life”?
A. Food Department
B. Food Service Department
C. Sanitation Department
D. Service Department
9. Which of the following facility sanitation procedures does NOT lead to a
satisfactory result?
A. Establishing passable standards
B. Proper use of cleaning supplies
C. Obscure scheduling of assignment that are vaguely understood by workers
D. Ongoing training
10. Which of the following food equipment, container or utensil should be cleaned
thoroughly?
A. Bowls
B. Cups
C. Meat grinders
D. Orange peel
AGREE OR DISAGREE!
Activity 2: Read carefully each item and follow instruction as indicated.

Write AGREE if the statement is correct and if it is not, write DISAGREE on the blank
provided before the number.
______1. Mop the kitchen floor everyday
______2. Sweep the kitchen floor if there are insects around.
______3. Counter tops should be cleaned with detergent
______4. Dining table should be cleaned and rinsed with potable water
______5. Sink should be scrubbed with baking soda if it is needed
______6. Change table cloth every occasion
______7. Clean kitchen walls monthly
______8. Trash cans must be emptied every afternoon
______9. Kitchen shelves must be cleaned every day to avoid insects’ accumulation
_____10. All food contact equipment, containers and utensils must be cleaned
thoroughly after each used.
Answer Key
Activity 1
1. B
2. A
3. D
4. C
5. B
6. D
7. D
8. B
9. C
10. C
Activity 2
1. AGREE
2. DISAGREE
3. AGREE
4. AGREE
5. AGREE
6. DISAGREE
7. AGREE
8. AGREE
9. DISAGREE
10. AGREE
References
A. Book
 TLE K-12 Module (COOKERY9)
B. Online
 https:/www.google.com/search?
q=recognize+kitchen+premise+to+be+cleaned+and+
+sanitize&oq+recognize+kitchen+premise+
+to+be+cleaned+and=sanitize&as=chrome..69i5j0.28078j09&client=ms-android-
vivo&sourceid=chrome-mobile&ie=UTF-8
 https:/www.google.com/search?
q=recognize+kitchen+premise+to+be+cleaned+and+
+sanitize&oq+recognize+kitchen+premise++to+be+cleaned+and=sanitize&as
BE FIRM!
Most essential Learning Competency:
LO2. Clean and sanitize kitchen premises
2.2 Clean the kitchen area hygienically in accordance with food safety and
occupational health regulations.
Concept:
“Although they are not visible threats, many micro-organisms waiting in your kitchen can infect your cooking and
eating, and consequently have a negative effect on your health. Food poisoning and diarrhea are just some conditions which
might be caused by preparing food in a dirty, germ-infested kitchen. In order to prevent these, you need to make sure that your
kitchen is kept clean and safe from bacteria and other germs.”
Activity1: Write TRUE if the statement is correct and if it is not, write

FALSE on the blank provided before the number.
___1. Remove unnecessary clutter from surfaces
___2. Keep your refrigerator messy and untidy
___3. Use a rubbish bin open to let odors out to attract flies and other insects
___4. Wash and disinfect your rubbish bin everyday
___5. Use separate chopping boards for different kinds of food
___6. Change the dishcloth frequently which you use in wiping surfaces everyday
___7. Use a wet towel for any mess that is like to cause contamination, such as raw
meat or eggs and anything that has fallen on the floor
___8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly
___9. Never wash surfaces that get touched
___10. Wash your hands before handling food
CHOOSE ME!
Activity 2: Read carefully each item and follow instructions as

indicated. Encircle the letter of the most appropriate answer.
1. Below are general safety precautions that should be followed in the kitchen
workplace EXCEPT for one. Which is it?
A. Avoid back strain by lifting properly
B. Never work while the influence of alcohol
C. Walk , do not run, if the work areas
D. Wear full on PPE (Personal Protective Equipment)
2. Which of the following is a common accident in the kitchen because knives and
other cutting implements are in constant use?
A. Burns
B. Cuts
C. Falls
D. Strains
3. Which of the following is an accident caused by handling hot pots, pans or from
bumping an exposed area of your arm against a hot surface like an oven rock?
A. Burns
B. Cuts
C. Falls
D. Strains
4. Which of the following is a form of accident caused by extreme carelessness, wet
floors and aisles, spilled food or grease and by torn mats or warped floor board?
A. Burns
B. Cuts
C. Falls
D. Strains
5. Which type of accident is cause by carrying loads that are too heavy and by
improper lifting practices?
A. Burns
B. Cuts
C. Falls
D. Strains
6. Which of the following should be considered when cleaning a knife?
A. Always carry a knife with the tip pointing downward and with the cutting edge
turned away from your body
B. Not picking up knife by handed
C. Reaching in soapy water in search of knife
D. Talking while holding a knife in your hand
7. Which of the following should you consider when cleaning up hot pan or pot?
A. Pouring water over a pan containing hot cooking oil
B. Using dry towels when handling hot skillets, pots or roasting pans
C. Using your bare hands when using hot skillets, pots or roasting pans
D. Using wet towels when handling hot skillets, pots or roasting pans
8. How should you keep the kitchen floors safe for you and your family?
A. Running over wet floor
B. When mopping kitchen floors, do a large area
C. When mopping kitchen floors, do only a small area at a time
D. Warning others when liquid or oil spilled over an area
9. How should you handle glassware and china ware safely?
A. Do not use a pan or a broom to sweep up pieces of broken glass or china
ware
B. If you suspect a broken glass in a soapy water. Drain the water then remove
the pieces carefully with a paper towel
C. Placing broke glass in waste baskets
D. Putting broken glasses in the compost bin
10. Which of the following are mismatched?
A. Floors: Neutral or All – purpose detergent
B. Benches: Sanitizer
C. Oven: Degreaser
D. Grill Plates: Scented Soap
Answer Key
Activity 1
1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. TRUE
Activity 2
1. B
2. B
3. A
4. C
5. D
6. A
7. B
8. C
9. B
10. D
References
A. Book
 TLE 9 K-12 Module (Cookery)
B. Online
 https://www.google.com/search?
q=how+do+you+handle+glassware+and+chinawares+safely
%3F&oq=chrome69i57j33.51239j0j7&client=ms-android-vivo&sourceid=chrome-
mobile&ie=UTF-8
 https://www.google.com/url?
sa=t&source=web&rct=j&url=https://www/scribd/com/document/309560003/Y2-
Module-1-Clean-and-Maintain-Kitchen-
Premises&ved=2ahUKEwiF6O3AyaPqAhXZZt4KHVY9AosQFjAQegQIBxABSusg
=AOvVaw2w8BmzPL5ilNziWZhlfewO&cshid=1593312620793
Name: ______________________ Grade:_____ Section:_______ Date:_______
DISINFECT TO PROTECT!
LO 2. Clean and Sanitize Kitchen Premises
2.3 Clean Surfaces without damaging property and adversely affecting health
Concepts:
 Several surfaces around the kitchen such as walls, floors, shelves and other surfaces must always be cleaned and
sanitized safely using the proper materials to reduce environmental deficiencies.
 The total facility cleaning and maintenance program of a food service department must be planned to reflect concern
for sanitation as “a way of life”.
 Many micro-organisms waiting in your kitchen can infect your cooking and eating, and consequently have a negative
effect on your health. Food poisoning and diarrhea are just some conditions which might be caused by preparing
food in a dirty, germ-infested kitchen. In order to prevent these, you need to make sure that your kitchen is kept
clean and safe from bacteria and other germs.
Activity 1: Write TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answer on space provided below.
________1. Preliminary cleaning is required when cleaning kitchen

premises.
________2. All food contact equipments, containers and utensils must be cleaned
thoroughly after each use.
________3. Facility sanitation results can be obtained through provision of proper materials and
equipment to accomplish tasks
________4. Keep kitchen floors free from debris and grease by sweeping and
washing regularly.
________5. Mix chemicals when cleaning dirty surfaces.
________6. Do not remove unnecessary clutter from surfaces
________7. Use the same cloth for surfaces and for dishes.
________8. Clean the kitchen area in accordance with food safety and occupational health
regulations
________9. Cleaning your kitchen’s working premises regularly is important.
_______10. Rinse all surfaces that come in contact with food an also interior of appliances.
Activity 2: You were task to help your mother in cleaning your kitchen
surfaces after preparing and cooking for your lunch. Do the job using the materials
below.
Materials You will Need
 Dish soap
 Hot water
 Double sink or dishpan
 Dishcloths, scrubbers, sponges, steel wool.
 Dish rack for drying.
 Lint-free cloth
 Paper towels
You will be rated through the following rubric:
Description PERFORMANCELEVEL
Excellent Satisfactory Satisfactory Needs No Points
(4 pts.) (3 pts.) (2 pts.) Improvement Attempt Earned
(1 pt.) (0 pt.)
1. Use of tools, Uses tools and Uses tools and Uses tools and Uses tools and No
equipment and equipment correctly equipment equipment correctly equipment attempt
materials and confidently at all correctly and and but less incorrectly and less
times confidently most confidently confidently most of
of the times sometimes the time
2. Application of Works independently Works Works independently No

procedures with ease and independently with ease and Works attempt
confidence at all times with ease and confidence independently but
confidence most sometimes with assistance
of the time from others most
of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time No
habits precautions at all precautions most precautions not observing attempt
times of the time sometimes safety precautions
4.Completeness of Task is completed Task is Task is nearly Task is started but No

Task following the completed completed following not completed attempt
procedures in the following the the procedures in the following the
activity procedures in project plan procedures in the
improvement/innovati the project plan project plan
ons
5. Time Work completed Work completed Work completed Work completed No

management ahead of time within allotted ___(mins./hours/days ___(mins./hours/d attempt
time ) beyond ays) beyond
TOTAL POINTS
Answer key
Activity 1
1. True
2. True
3. True
4. True
5. False
6. False
7. False
8. True
9. True
10. False
References:
A. Books
TLE 9 K-12 Module
B. Online
https://www.slideshare.net/icmseafood/cleaning-and-sanitation-standard
https://ww2.health.wa.gov.au/en/Articles/A_E/Cleaning-and-sanitising-food-
premises-and-food-equipment
YES TO CLEANLINESS, NO TO DISEASES!
Most Essential Learning competency:
2.4 Use cleaning agents in sanitizing kitchen premises safely
Concepts:
 Cleaning your kitchen’s working premises regularly is important to keep it look

its best and make it free from germs and bacteria that usually accumulate in
the kitchen area during food preparations.
 You should:
 always wash worktops before you start preparing food

 wipe up any spilt food straight away
 always wash worktops thoroughly after they have been touched by raw food
including meat, poultry, vegetables or raw eggs
Activity 1: Arrange the following procedures in disinfecting premises
(1 being the first by using 1-5).
_______ Apply use solution to hard inanimate, non-porous surfaces thoroughly. Wetting surfaces as
required, with a cloth, mop, sponge or sprayer. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
_______Sponge on mop or allow to air dry.
_______Preliminary cleaning is required
_______Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
_______Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge or cloth. Avoid inhaling sprays.
Activity 2: Demonstrate cleaning and sanitizing your own kitchen at

home using proper cleaning agents. Document your activity through a
video/photograph.
RUBRIC: Rate your activity through the following rubric: 15 pts.
Characteristics GOOD (5) FAIR (4) POOR (2)

a. Cleaned and
maintained the
equipment used in
the kitchen.
b. Cleaned and
sanitized the
kitchen premises
c. Washed,
sanitized and
stored the kitchen
tools and utensils.
TOTAL SCORE
Answer Key:
Activity 1
____2___ Apply use solution to hard inanimate, non-porous surfaces thoroughly. Wetting surfaces
as required, with a cloth, mop, sponge or sprayer. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
____3___Sponge on mop or allow to air dry.
____1___Preliminary cleaning is required
____5___Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
____4___Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
References:
A. Books
TLE 9 K-12 Module
B. Online
https://www.onegoodthingbyjillee.com/step-step-clean-kitchen/
http://tntstanza.weebly.com/uploads/7/0/9/5/7095926/food_trades_y2.pdf
https://www.nidirect.gov.uk/articles/keeping-your-kitchen-clean
THINK CLEAN!
2.5 Follow cleaning schedule based on enterprise procedure
Concepts:
 Regular cleaning of counter tops and floors needs to be done daily and is
usually assigned as part of regular daily duties. Other cleaning tasks that
need to be done less frequently must be scheduled and assigned as needed
for instance, daily, weekly, and monthly. General cleaning of floors, windows,
walls and certain equipment should be assigned to personnel and it is often
done in cooperation with the housekeeping and maintenance departments of
the organizations.
 Each of the duties on the assignment list must be explained in detail on a

written work sheet or “job breakdown” for the employee to follow. Job
breakdown includes name of the task, tools and equipment and materials to
be used, and a step by step list of what to do and how to do it.
 Facility sanitation results can be obtained through rigid scheduling of

assignments that are clearly understood by workers.
Activity 1: Create your own schedule of cleaning and

sanitizing your kitchen at home for one week. Include the members of your family in
scheduling of assignments. Use the following template:
Area/Equipment Method Frequenc Person Week_____________
y responsible
M T W Th F Sa Su
Your activity will be rated through the following rubric:

a. All kitchen
equipments/areas
were included in
the cleaning
schedule.
b. All needed
information were
filled.
c. Work is
distributed fairly
TOTAL SCORE
Activity 2: In two paragraphs explain the quote “The best way to

effectively use time is to schedule it.” by Sunday Adelaja. Relate it to the topic and
give concrete examples.
Your activity will be rated through the following rubric:
CRITERIA 5 4 3 2
Clear Exceptionally Generally clear, Lacks clarity, Unclear, impossible

clear, easy to able to follow difficult to to follow
follow follow
Concise The explanation The explanation The □The explanation

posed and posed and explanation posed and methods
methods used methods used posed and used are inadequate.
are advanced. are appropriate.. methods used
are somewhat
simple.
References:
A. Books
TLE 9 K-12 Module
B. Online
http://tntstanza.weebly.com/uploads/7/0/9/5/7095926/food_trades_y2.pdf
MAKE ME SAY YES!
2.6 Follow safety and first aid procedures
Concepts:
 It is important that you:
Understand the dangers in the kitchen
Help to prevent accidents
Know what to do if an accident occurs
Know who to contact in case of emergency
 Commit to SAFETY. Your knowledge and the application of it, is the most
important step in maintaining your safety and the safety of those around you.
If you ever have any doubts, or need further clarification; see your instructor
or supervisor. It is always better to be SAFE than sorry.
Activity 1: Put the word YES on the statements which make you feel
say yes! Write your answer on the space provided before the number.
_______1. Do not mix any chemicals found on the job site unless you are absolutely
certain that the combined mixture will not be harmful.
_______2. All chemicals should be stored in their original containers and the
containers should be labeled and sealed.
_______3. If you want to transfer a cleaning product into a smaller container for use,
you are free to do so.
_______4. Whenever there is the slightest risk of being splashed by these
substances, wear safety glasses.
_______5. Corrosive chemicals and flammable substances should be used
anywhere in the kitchen.
_______6. Wear rubber gloves if your hands are likely to come in contact with a
chemical.
_______7. Do not rinse off any spills on your personal clothing.
_______8. Avoid breathing the fumes of chemical agents.
_______9. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or
her into fresh air immediately
______10. Many substances are harmless enough by themselves, but when combined, they release
toxic fumes.
Activity 2: Make a slogan on ensuring your safety when cleaning and

sanitizing the kitchen.
Materials: Oslo paper, Coloring Materials, pencil, marker, ruler
Your output will be rated through the following rubric.
Rubric:

The slogan is
exceptionally
attractive and neat.
The slogan is
exceptionally
creative.
The slogan use
exceptional ideas
and has relevance
to the theme.
There are no
grammatical errors.
TOTAL SCORE
Answer Key:
ACTIVITY 1
1.Yes
2.Yes
3.
4.Yes
5.
6.Yes
7.
8.Yes
9.Yes
10.Yes
References:
A. Books
TLE 9 K-12 Cookery Module
B. Online
https://www.slideshare.net/ShaneMoore135/kitchen-safety-power-point
Name:______________________ Grade:_____ Section:_______ Date:_______
LET’S KNOW THE TOOLS!
LO 1. Perform Mis en Place
1.1 Identify Tools and Equipment needed in preparation of appetizers.
Concepts:
Mise’ En Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. You should be able to identify and prepare
all the needed tools and equipment as well as all the ingredients to make the
preparation and cooking easily.
Activity 1: Write the name of each tool and equipment needed in the
preparation of appetizers in the space provided before the picture.
______________1. ____________6.
______________2. ____________7.
_____________3. ____________8.
_____________4. ____________9.
_____________5. ____________10.
Activity 2: Read the statement carefully then write the letter of the correct
answ er on the space provided before the number.
________1. This tool is also called vegetable strainer.

A. Colander B. Funnels C. mixing bowl D. wire whisk
________2. It is used for manipulating foods like spreading.
A. Ball Cutter B. Channel knife C. Rubber Spatula D. spatula
________3. These are wooden or plastic board where meat, fruits and vegetables
can be cut.
A. Funnels B. Garlic press C. Plastic and hard rubber D. spatula
________4.Theseare used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
A. colander B. Funnels C. spatula D. wire whisk
________5. It is used to measure dry ingredients. They come in various sizes and
volumes.
A. Measuring cups B. Mixing bowls C. plastic and hard rubber D. spatula
________6. This is used for measuring liquid ingredients like water and oil.
A. Glass measuring cup B. Measuring cups C. Mixing bowls D. Paring knife
________7. These containers have smooth, rounded interior surfaces with no
creases to retain some mixture.
A. Measuring cups B. Mixing bowls C. Paring knife D. wire whisk
_________8. It is used to remove the skin covering of fruit and vegetables.
A. Glass measuring cup B. mixing bowl C. Paring knife D. rubber scraper
_________9. This is a sharp-edged scoop for cutting out balls of fruits and
vegetables.
A. Ball Cutter B. Channel knife C. Spatula D. Rubber spatula
_________10. It is used to scrape off contents of bowls.
A. Ball Cutter B. Channel knife C. Spatula D. Rubber spatula
Answer Key
Activity 1
1. Rubber scraper
2. Wire whisk
3. Kitchen shear
4. Potato masher
5. Cutting board
6. Butter curler
7. Zester
8. French knife
9. Oven
10. Spatula
Activity 2
1. A
2. D
3. C
4. B
5. A
6. A
7. B
8. C
9. A
10. D
References
A. Books
TLE 9 K-12 Cookery module

B. Online
https://www.slideshare.net/CesPolo/appetizer-tool
Appetite Booster!
LO 1. Perform Mis en Place

1.2 Classify appetizer according to ingredients
Concepts:
Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
It gives appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small quantities,
Fresh vegetable and salads, fruits, or meat or even fish can be made into appetizers.
Activity 1: Classify the appetizers inside the box. Write each appetizer
beside the correct classification on the table below. You may write 2 or more
appetizer in each classification.
1. Oysters and Clams on the half shell 8. crackers
2. platter of thinly sliced cucumbers 9.fruits

3. Potato chips 10.raw vegetables with dip
4. Zakuskis
5. mango with toothpicks inserted in them
CLASSIFICATION APPETIZER
Cocktails
Hors D’ Oeuvres-
Canapé
Relishes/Crudités
Chips and Dips
Fresh Fruits and Vegetables
Activity 2: Read each statement carefully then write the letter of the
correct answer on the space provided before the number.
________1. Which of the following appetizers are usually juices of orange,

pineapple, grapefruit or tomatoes served with cold salad dressings?
A. Canape B. Cocktails C. Hors D’ Oeuvre D. Relishes/Crudité
________2. It is a small portion of highly seasoned foods, it is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish.
________3. These are made out of thin slices of bread in different shapes.
________4. How do you call the pickled items which are raw, crisp vegetables such
as julienne carrots or celery stick?
________5. These are small portions and usually display the characteristics found in
most salad.
A. Chips and Dip B. Fresh Fruits and Vegetable
C.Petite Salad D. Relishes/Crudité
________6. These are popular accompaniments to potato chips, crackers, and raw
vegetables.
A. Chips and Dip B. Fresh Fruits and Vegetable
C.Petite Salad D. Relishes/Crudité
________7. These are the simplest appetizer.
A. Relishes/Crudité B. Chips and Dip
C.Petite Salad D. Fresh Fruits and Vegetable
__________8. An Italian Appetizer which includes cured meat, sea food items,
Cheeses etc.
A. Antipasto B. Bruschetta C. Caviar D. Tapas
__________9. Which appetizers are made of seafood or fruit, usually with a tart or
tangy sauce.
_________10. Which appetizers are raw or pickled vegetables cut into attractive
shapes served as appetizer.

CLASSIFICATION APPETIZER
Cocktails Oysters and Clams on the half shell
Fruits
Hors D’ Oeuvres- Antipasto
Canapé Zakuskis
raw vegetables with dip
Relishes/Crudités Celery sticks
raw vegetables with dip
Chips and Dips Potato chips
crackers
Fresh Fruits and Vegetables platter of thinly sliced cucumbers
mango with toothpicks inserted in them
Answer Key
Activity 1
Activity 2
1. B
2. C
3. A
4. D
5. C
6. A
7. B
8. A
9. B
10. D
References:
A. Books
TLE 9 K-12 Cookery Module

B. Online
https://www.slideshare.net/CesPolo/classification-of-appetizer-195546751
Name: ______________________ Date: ______ Grade: _____ Section: _________
“HELP ME AND MEET ME”

LO 1. Perform Mise En Place
1.3. Identify ingredients according to the given recipe. TLE_HECK9PA-Ic-3
Concepts: Canapes are bite-size open faced sandwiches consist of tiny portions of food
presented on bases of bread, toast, or pastry easily handled and eaten. It consists three
parts the base, spread and garnish.
Activity 1: Identify the following statement that describes below. Choose and
write the word on the space provided.
Cocktails Relishes Raw Vegetables with Dips
Dips Pickled Items Miscellaneous hors d’oeuvres
Bruschetta Tapas Caviar
Amuse Bouche Meats Fish
____________1. These are made of seafood or fruit, usually with a tart or tangy sauce and
always served chilled, often on a bed of crushed ice.
____________2. These are raw or pickled vegetables cut into attractive shapes served as
appetizer.
____________3. Accompaniment to raw vegetables, and sometimes potato chips and

crackers.
____________4. Includes variety of items like cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved fruits and vegetables.
____________5. A slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil, served with toppings like canapés.
____________6. These are known as crudités.
____________7. A salted roe, or eggs, of the sturgeon.
____________8. These are variety of food both hot and cold served as appetizers.
____________9. A tiny appetizer or hor d’ oeuvres offered to guest seated at their tables
either before or after they have ordered from the menu.
___________10. A small food item intended to be eaten with wine or other drinks usually in
bars.
“Where Should I Belong?”

Activity 2: Choose the ingredients of the given recipe below. Write your answers in
the box.
1 pc. Celery 1pc. Red bell pepper 1 pc. Cucumber
Oysters or shrimp or fruits Dips Herbs
Sugar/syrup Ice, lemon 1 pc. Cherry tomato
1 pc. Lettuce Bread Mayonnaise
Relishes Hors d’ Oeuvre

1. _____________ 6. _____________
2. _____________ 7. _____________
3. _____________ 8. _____________
4. _____________ 9. _____________
5. _____________ 10. _____________
Answer Key
Activity 1
1. Cocktails
2. Relishes
3. Dips
4. Pickled Items
5. Bruschetta
6. Raw Vegetables with Dips
7. Caviar
8. Miscellaneous Hors D ‘Oeuvres
9. Amuse Bouche
10. Tapas
Activity 1
1. 1 pc. Celery
2. 1 pc. Red bell pepper
3. 1 pc. Cucumber
4. 1 pc. Cherry tomato
5. 1 pc. Lettuce
6. Oysters or Shrimp or Fruits
7. Dips
8. Herbs
9. Sugar/Syrup
10. Ice, lemon
References:
A. Books
Module 1 of 2 Technical-Vocational-Livelihood
Home Economics Cookery Manual
Name: ______________________________ Grade: ____ Section: ________ Date: ______
COLD OR HOT ?
LO2. Prepare a range of appetizer
2.1 Differentiate between hot and cold appetizer
Concepts:
The literal difference between cold and hot appetizers is their temperature. Cold
appetizers are served in lower temperatures while hot appetizers are literally served in
higher temperatures.
As such, hot appetizers are most of the time soup-based, made from bread, fried
meats, and other sizzling foods. On the other hand, cold appetizers are made from fresh
seafood, food wraps, and dip-based finger foods, particularly fruits and veggies
Activity 1: Classify the following appetizers as to hot or cold by transferring the hot
appetizers in the hot symbol and the cold ones in the cube.
Bacon wrapped peppers Roasted garlic devilled egg Ham pinwheels Sausage balls
French onion soup Cucumber bites Hot and sour soup Egg drop
Stuffed mushrooms Sausage stuffed avocado
Hot Appetizers
Cold Appetizers
Activity 2. Read the following and identify what kind of appetizer is served.
____________ 1. Geneva is serving platter which consist of two kinds of cold meat, such as
ham, smoked beef, peppered ham and the sauce is served at the side.
____________ 2. Emma and Rome dinned in a restaurant where in the appetizer was
served between the soup and the fish course.
____________ 3. It is arranged as center pieces on a silver platter covered with meat jelly
and served with accompaniments in a small separate bowls or container.
____________ 4. “Small quantity, but big in quality” and at the same time attractively served
and consists of shrimps with jelly, asparagus tip with mushrooms, sardines with onion rings,
tomatoes stuffed with salad and chicken loaf.
____________ 5. Gorgia was surprized with the appetizer served by Jordan, it consist of
shrimps, smoked beef, poached egg, Spanish sardines and lettuce and a sauce at the side.
Answer Key
Activity 1
*Cold Appetizers * Hot Appetizers
Bacon Wrapped Peppers Hot and sour soup

Cucumber bites Egg drop
Ham pinwheels French onion soup
Stuffed mushrooms
Sausage balls
Sausage stuffed avocado
Roasted garlic devilled egg
Activity 2
1. Hot
2. Cold
3. Cold
4. Cold
5. Cold
References:
A. Books
Learning Module – cookery 9

B. Online
https://brainly.ph/question/336564
Name: ______________________ Grade: ____ Section: __________ Date: ________
APPETIZERS, ANYONE?
LO 2: Prepare a range of appetizers
2.2: Prepare a variety of appetizers
Concepts:
Preparation of appetizers require knowledge and skills in preparing the different

recipes. Some appetizers can be served in hot and cold forms like hors d’oeuvres, canapes,
relishes, salad and chips and dips. Most soup and consommes are served hot, while
cocktails are served cold. Appetizers often set the tone for a meal, providing diners with a
glimpse of what is to come. Therefore, in order to give diners a positive impression of any
meal – be it formal or casual, served in the morning, afternoon or evening – it is important to
take into account some simple considerations in appetizer preparation and presentation.
One of the most important factors to consider in preparing appetizers and any other
type of food is cooking dishes that are safe to eat. Practicing proper sanitation during the
process of preparation must be observed at all times to prevent contamination that may lead
to food poisoning. Always bear in mind that we eat food to make us healthy and not to harm
us.
Activity 1. Try out this recipe which is a perfect starter for any meal. The tools
that you’ll need and the recipe that you are going to follow is provided below.
Document your performance with pictures and/or video and send it to the teacher
then rate yourself from 1-5 (5 being the highest and 1 being the lowest) using the scoring
rubric provided for you.
Dynamite (Chili Cheese and Ham Stick)
Tools/Equipment Needed:
Knife Frying pan
Chopping board Mixing bowl

Plate Food tong
Utility tray
Ingredients:
5 large size long green chili (siling haba, pangsigang)
1 pc sweet ham slice, cut into strips
Eden cheese, cut into strips
Lumpia wrapper
Cooking oil
Procedure:
1. Make a slit along the length of each chili and scrape off seeds.
2. Fill the chili cavity with cheese and ham strips.
3. Place the chili at one end of the wrapper making sure when rolled the stem of the chili is
exposed. Wet the other end with water to seal. Repeat process with the rest.
4. Heat about 1 inch deep of cooking oil in a pan. Fry the dynamite lumpia until the wrapper
turns golden brown.
5. Remove from the pan then drain excess oil.
6. Serve with vinegar dip or mayo-ketchup dip.

Scoring Rubric
Criteria Performance Level

Excellent Very Good Good Fair Poor
(5) (4) (3) (2) (1)
1. Performed mise ‘en
place
2. Used appropriate
tools/equipment
3. Followed the recipe
correctly
4. Worked with ease and
confidence
5. Observed safety
measures
6. Observed proper
attitude towards work
7. Practiced personal
hygiene and sanitation
8. Completed the task on
time
Total Score: __________
Activity 2. Try out this recipe which you can definitely enjoy with your family. The
tools that you’ll need and the recipe that you are going to follow is provided below.
Document your performance with pictures and/or video and send it to the teacher then rate
yourself from 1-5 (5 being the highest and 1 being the lowest) using the scoring rubric
provided for you.
Onion Rings
Tools/Equipment Needed:
Knife Bowl/s
Chopping board Plate
Mixing bowl Food tong
Frying pan
Ingredients:
5 large onion, cut into ¼-inch slices pinch of salt
1 ¼ all purpose flour dash of pepper
1 tsp baking powder 1 tsp salt
¾ c dry bread crumbs 1 egg
Procedure:
1. Separate onion slices into rings and set aside.
2. In a small bowl, stir together the flour, baking powder, salt and pepper. Dip the onion
slices into the flour mixture until they are all coated
3. Dip the floured rings into the egg (slightly beaten) to coat.
3. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the
crumbs, and scoop the crumbs up over the ring to coat. The coating should cling very
well. Repeat with remaining rings.
4. Deep fry the rings for 2-3 minutes, or until golden brown. Drain.
5. Serve with a vinegar dip or mayo-ketchup dip.
Scoring Rubric
Criteria Performance Level

Excellent Very Good Good Fair Poor
(5) (4) (3) (2) (1)
1. Performed mise ‘en
place
2. Used appropriate
tools/equipment
3. Followed the recipe
correctly
4. Worked with ease and
confidence
5. Observed safety
measures
6. Observed proper
attitude towards work
7. Practiced personal
hygiene and sanitation
8. Completed the task on
time
Total Score: __________
Answer Key:
Activity 1
Answer will vary, depending on the performance
Activity 2
Answer will vary, depending on the performance
References:
A. Books
Peralta, Joana C. Modules in Home Economics. Cookery. Quezon City, Philippines.
St. Bernadette Publishing House Corporation, pp. 70-71
Grade 9 Cookery Manual. Storing Dessert, pp. 66-74
B. Online and Other Source
https://www.allrecipes.com
Name: ______________________________ Grade: ____ Section: ________ Date: ______
SAFETY ISN’T EXPENSIVE, IT’S PRICELESS!
LO2. Prepare a range of appetizer
2.3 Follow workplace safety procedure
Concepts:
The kitchen is the heart of the home, so we must keep it clean, orderly and safe all
the time. If we do this we are sure that our family is safe and healthy.
Activiyt 1. Fill in the missing word/s to complete the workplace safety procedure
Sanitary Practices when storing salads and appetizers
1. Handle the food properly to prevent spoilage and ________________.
2. Wash utensils and equipment _____________.
3. Keep off hand to a minimum contact to __________ and food.
4. ___________food and ingredients properly.
5. Safeguard the food during distribution and __________.
6. Cold to refrigerate or to reduce the _________of food.
7. Place it to cold storage like refrigerator to __________perishable food.
8. Always handle knives with _______.
9. Heat oil slowly to avoid splashing, which can lead to minor _____.
10. Before cleaning your pot or pan, let them cool completely and remember to use
__________to prevent your hands from getting burned.
Activty 2. Make a simple poster slogan on workplace safety procedure using the
space provided. Compete your poster slogan with attractive colors
Rubrics
Criteria/
4 3 2 1
points
Required The poster includes all All required elements Parts of the Required
Elements required elements (slogan) (slogan) are included on required elements elements
(slogan) as well as additional the poster. Can be read (slogan) are (slogan)
information. Can be read from at least 3 ft. away included on the are
from at least 3 ft. away. poster. Can be read missing.
from at least 3 ft.
away.
Clarity Labels and graphic clarity Almost all labels and Some labels and Labels
All labels and graphics can graphics can be read from graphics can be and
be read from at least 3 ft. at least 3 ft. away. read from at least 3 graphics
away.. ft. away. Labels and are too
graphics are too small to
small to view. view.
Graphics - All graphics are related to All graphics are related to All graphics relate Graphics
Relevance the topic and make it the topic and most make to the topic. do not
easier to understand. it easier to understand. relate to
the topic
Attractive- The poster is exceptionally The poster is attractive in The poster is The
ness attractive in terms of terms of design, layout acceptably poster is
design, layout, and and neatness. The use of attractive though it distractin
neatness. The overall color and space make the may be a bit messy gly messy
organization and use of poster interesting. or very
color and space make the poorly
poster interesting. designed.
It is not
attractive
.
Answer key
Activity 1
1. contamination.
2. thoroughly.
3. Ingredients
4. Store
5. serving.
6. temperature
7. preserve
8. caution
9. burns
10. pot holders

References:
C. Books
Learning Module – cookery 9

D. Online
https://brainly.ph/question/336564
Name: ____________________ Grade: ______ Section:__________ Date: __________
CAN YOU ANSWER ME?
LO3: Present a range of appetizer
3.1 Identify the fundamentals of plating (TLE_HECK9PAIj-5)
Concepts:
 A saying goes, “the eyes eats first” that is why an appetizer must be presented attractively.
 Plate presentation is the process of offering the appetizers to guests in pleasing manner wherein it requires skills,
style and creativity.
Activity 1: Read the questions carefully then choose the correct answer.
Write your answer on the blank provided.
_____1. Which of the following will you apply when plating appetizers?
A. Arrangement on the plate B. Balance C. Portion size D. A, B and C
_____2. What makes the appetizer more interesting upon looking at it?
A. Color B. Flavor C. Shapes D. Texture
_____3. What fundamental of plating does not require visual consideration but important in
menu planning?
_____4. What factor is to consider when balancing out colors, shapes, and texture on the
plate?
_____5. When balancing, what should you consider especially in cutting vegetables?
LET’S VOTE, YES OR NO!
Activity 2: Read the statement carefully. Write YES on the blank provided if
it is correct and NO if it is wrong.
__________1. Portion sizing is very important when plating appetizer and likewise
essential in costing.
__________2. Use large plate when presenting small amount of appetizer.
__________3. Too small plate makes an overcrowded, jumbled, messy appearance when
presented.
__________4. During food presentation, centerpiece should always be at the center.
__________5. Slices or serving portions should be arranged artistically.
__________6. The appetizer to be served must be easy to handle and serve, so that one
portion can be removed without ruining the arrangement.
__________7. Complicated design is best in presenting appetizer.
__________8. To make an attractive presentation, be sure to use especial or expensive
plates.
__________9. Once a piece of food has touched the tray, do not remove it.
_________10. The garnish to be used in the appetizer should be artistically done in

proportion
to the cut slices
Answer Key:
ACTIVITY 1
1. D
2. A
3. D
4. B
5. C
ACTIVITY 2
1. YES
2. NO
3. YES
4. NO
5. YES
6. YES
7. NO
8. NO
9. YES
10. YES
REFERENCES:
A. Books
Department of Education. Technical-Vocational-Livelihood Home Economics COOKERY
Manual, pp. 82-83.
B. Online and Other Sources:

 https://www.unileverfoodsolution.com.ph
 www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html
 https://www.webstaurantstore.com
 https://prezi.com
Name: ____________________ Grade: ______ Section:__________ Date: __________
PAIR ME!
LO3: Present a range of appetizer
3.2 Identify the accompaniments of appetizer (TLE_HECK9PAIj-5)
Concepts:
 Accompaniments can be defined as any additional food items that are served with the main dish.
 Appetizer must be served with accompaniments to enhance its flavor and provide a balance and contrast
taste.
Activity 1: Match the appetizer under column A to the appropriate accompaniment on column B. Write the
letter of your answer on the blank
provided.
Column A Column B
_____1. Tomato juice A. Chilli vinegar
_____2. Oysters B. Mayonnaise sauce
_____3. Snails C. Brown bread and butter
_____4. Ham mousse D. Grated parmesan cheese
_____5. Asparagus (hot) E. Ground Ginger
_____6. Fresh prawns F. Segments of lemon
_____7. Chilled melon G. Worcestershire sauce
_____8. Fresh onion syrup H. Hot Breakfast toast
_____9. Fried fish I. Mustard Sauce
_____10. Crème de tomato J. Hollandaise sauce
K. Croutons
GIVE ME MY PARTNER!
Activity 2: Give the suitable accompaniments for the following appetizers.

Choose your answer from the box below and write on the blank provided.
_________________________1. Roast beef
_________________________2. Roast lamb
_________________________3. Roast pork
_________________________4. Salted beef
_________________________5. Boiled fresh beef
 English/French mustard
 Mint sauce
 Turned root vegetable
 Apple sauce
 Dumplings
Answer Key:
ACTIVITY 1
1. G
2. A
3. C
4. H
5. J
6. B
7. E
8. D
9. F
10. K
ACTIVITY 2
1. English/French mustard
2. Mint sauce
3. Apple sauce
4. Dumplings
5. Turned root vegetable
REFERENCES:
A. Book:
Department of Education. Technical-Vocational-Livelihood Home Economics COOKERY Manual, pp. 77-79.
B. Online and Other Sources:
 https://www.vocabulary.com>accompaniment
 https://www.slideshare.net/mobile/hemant23081977/food-accompaniment
 https://www.pinterest.ph/bflogypsy/appetizers
 https://www.pinterest.co.uk
Name: ___________________ Grade: ____ Section: __________ Date: _________
PLATE TO IMPRESS
LO 3. Present a range of appetizers (TLE_HECK9-12PA-Ii-5)
3.3 Present appetizers attractively
Concepts:
Appetizers can be more appreciated if presented attractively like the saying “the eyes
eat first”. Food presentation offers the food in a stylish and pleasing manner which requires
skills, style and creativity.
The following activities will provide you the knowledge, skills and understanding in
presenting appetizers.
Activity 1. Fill in the blanks to complete the presentation of

pickled papaya and other food items to be served. Choose
your answer from the words listed below.
contrast papaya artistically pickled

spoon simple garnish plate
rice letchon kawali
1. Cool or refrigerate the ___________ papaya.
2. Get a clean __________ for the presentation.
3. Select food and garnishes that offer variety of ___________.
4. Get pickled papaya from the glass jar, about 2-3 ________ full.
5. Arrange selected foods _____________ on the plate.

6. Use __________ to balance out a plate providing additional element.
7. Keep the presentation __________ because it is more attractive than complicated

designs.
8. In plating,follow the “read the clock” method; ________ at 11:00,
9. Pickled _________ at 2:00 and
10. Chicken Inasal or ________________ at 6:00.
Activity 2. Imagine that the oval drawn is your plate. Sketch your
creative plating design by arranging the food items below. Label your
drawing. You will be rated using a scoring rubric.
A. Rice
B. Grilled Liempo
C. Pickled Papaya
Dimension 5 4 3 2 1 Points
Excellent Very Good Good Fair Poor Earned
Fundamentals of
Plating
Aesthetic/
Neatness of the
Presentation
Total Points:
Score Sheet:
Answer Key:
Activity 1.
1. pickled
2. plate
3. contrast
4. spoon
5. artistically
6. garnish
7. simple
8. Rice
9. papaya
10. Chicken
Pickled Papaya
Activity 2.
Rice
Grilled Liempo
References:
A. Books
Grade 9 Cookery Manual, Present a Range of Appetizers, pp. 82-85

B. Online
https://panlasangpinoy.com How to Cook Papaya Atchara- Panlasang

Pinoy
Name: ___________________ Grade: ____ Section: __________ Date: _________
THE DOS AND WHYS OF OBSERVING SANITARY PRACTICES
LO 3. Present a range of appetizers (TLE_HECK9-12PA-Ii-5)
3.4 Observe sanitary practices in presenting appetizers

Concepts:
There are three main types of hazards or contaminants that can cause unsafe food-
the biological which includes harmful microorganisms; chemicals like cleaning solvents and
pest control; and physical which may refer to hair, dirt or other matter.
Proper employee education and training is very important so that food that will be
served is clean and safe to eat so effectiveness of this safety procedures and training should
be enforced and observed correctly and regularly.
The activities below will teach you to observe sanitation practices in presenting
appetizers all the time.
Activity 1. Which of the statements below shall be observe in

presenting appetizers? Put a check (√) mark if they are to be observed
and wrong (X) mark if not. Write your answer on the blanks provided.
_____ 1. Frequent hand washing for personal hygiene is important.
_____ 2. Proper cleaning and sanitizing is a must in all food contact surfaces.
_____ 3. Work with long finger nails and flying hair.
_____ 4. Spray perfumes while working, to maintain good smell in the kitchen.
_____ 5. Wear hair net, apron and other PPE while working.
_____ 6. Safeguard the food during distribution and serving.
_____ 7. Use unwashed plates and flatware.
_____ 8. Work in the kitchen when you are sick.
_____ 9. Use plastic gloves while handling foods.
_____ 10. Dry clean wiping cloth may be used to wipe food spills.
Activity 2. Write TRUE if the statement is correct and FALSE if it

is wrong. Write your answer on the space before the number.
_____1. Keep off hand if you are sick or ill to the food to be served.
_____2. In food presentation, uncover your mouth when you are coughing.
_____3. Never touch the food when it is to be served.
_____4. Spray room deodorizer while working in the kitchen.
_____5. Personal belongings should be removed and placed away from the foods.
_____6. All wiping cloth to be used shall be free of food debris and visible soil.
_____7. Handle foods with old rusting spoons and fork while doing food
presentation.
_____8. Tie long hair or use hair net while plating.
_____9. Make sure kitchen tables were cleaned and sanitized.
_____10. Keep off hand to a minimum contact to foods being prepared and served.
Answer Key
Activity 1.
1. √ 6. √
2. √ 7. X
3. X 8. X
4. X 9. √
5. √ 10. √
Activity 2.
1. TRUE 6. TRUE
2. FALSE 7. FALSE
3. TRUE 8. TRUE
4. FALSE 9. TRUE
5. TRUE 10. TRUE
References:
A. Books
Grade 9 Cookery Manual, Observing Sanitary Practices in Presenting

Appetizers, pp. 84-85
B. Online
https://www.foodqualityandsafety.com Five Essential Tips for Effective

Sanitation- Food Quality Safety.
WASTE ME NOT!
Most Essential Learning competency:
LO 4. Store Appetizers
4.1 Utilize Quality trimmings
Concepts:
Trimmings refers to the excess meat or vegetable scraps that have been cut
from larger pieces of meat and vegetables and are too small to be sold individually .
Activity 1: Give at least 3 examples of vegetable or meat trimmings.
Make a simple recipe of an appetizer out of your listed trimmings. Follow the
template provided below.
I. Title
II. Servings
III. Preparation time and Total Time
IV. List Of ingredients
V. Direction/Procedure
Your recipe will be rated through the following criteria:
Description Good(4) Fair(3) Poor(2)

The Recipe has
complete main
parts.
Procedures are
written in order with
clarity.
Utilized quality
trimmings wisely
Activity 2: In a paragraph explain how you could use vegetable

trimmings and meat trimmings economically. Give concrete examples to support
your answer.
Your answer will be rated through the following rubric:

CRITERIA 5 4 3 2
Clear Exceptionally Generally clear, Lacks clarity, Unclear, impossible

clear, easy to able to follow difficult to to follow
follow follow
Concise The The explanation The □The explanation

explanation posed and explanation posed and methods
posed and methods used posed and used are
methods used are methods used
are advanced. appropriate.. are somewhat inadequate..
simple.
Comprehensive Thorough Substantial Partial or not Misunderstanding
References:
A. Books
K-12 Learning Module – Cookery 9
B. Online
https://www.academia.edu/5595548/COOKERY_m_ODULE_3?
auto=downloahttps://www.recipetips.com/glossary-term/t--34829/trimmings.asp
https://www.coursehero.com/file/p6r577i1/8-Give-3-examples-of-how-you-
could-use-vegetable-trimmings-economically/
https://www.thekitchn.com/waste-not-cooking-with-fruit-v-152866
CHOOSE ME!

LO4 Store appetizer
4.2 Keep appetizers in appropriate conditions to maintain their freshness, quality,
and taste.
Concept:
“Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or appealing
flavour. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s
appetite. It gives appreciation to the food we eat.”
“A good appetizer, whether hot or cold should be light and served in small quantities, fresh vegetable and salads,
fruits or meat or even fish can be made into appetizers.”
Activity 1: Read carefully each item and follow instructions as
1. How long can raw food be stored or frozen before it becomes stale?
A. 1 day
B. 2 days
C. 3 days
D. 4 days
2. What is the ideal store room temperature for food storage?
A. 0 – 10 degrees Celsius
B. 10 – 20 degrees Celsius
C. 20 – 30 degrees Celsius
D. 30 – 40 degrees Celsius
3. What is the ideal cool room temperature for food storage?
A. 0 – 2 degrees Celsius
B. 2- 4 degrees Celsius
C. 4 – 6 degrees Celsius
D. 6 – 8 degrees Celsius
4. What is the ideal freezer temperature for food storage?
A. -60 to -70 degrees Celsius
B. -50 to -60 degrees Celsius
C. -18 to -24 degrees Celsius
D. -27 to -33 degrees Celsius
5. Which of the following statements is TRUE?
A. Raw meats can be placed above raw or cooked foods
B. Raw meats cannot be placed above raw or cooked foods
C. Raw foods and cooked ingredients shouldn’t be separated
D. All the statements above are FALSE.
6. Which of the following is not a tool or equipment used to keep appetizers fresh?
A. Chillers
B. Refrigerator
C. Containers
D. Steamers
7. Which of the following processes below makes use of a refrigerator to reduce the
temperature of the food?
A. Chilling
B. Cold Storage
C. Blast Chiller
D. Freezer
8. Which of the processes below is used to preserve perishable foods as a large
scale by mean of refrigeration?
A. Chilling
B. Cold Storage
C. Blast Chiller
D. Freezer
9. What is the purpose of storing salads and appetizer?
A. To obtain the freshness and quality of the food
B. To soften the food
C. To harden the food for longer time
D. To obtain the crispness of food
10. Which of the following is NOT a proper sanitary practice when storing salads and
appetizers?
A. Washing of utensils and equipment should not only result in thorough cleaning
but also in the practical sanitation of these items
B. Keep hand contact of ingredients and food to a maximum
C. Store food and ingredients proper. Check if you storage areas are clean
D. Keep away from food when you are ill
FOCUS PLEASE?
Activity 2
Situation: The Philippine Government imposed an Enhanced Community Quarantine
(ECQ) to lessen the rate of people getting infected with the Covid-19. Part of the
control, every house hold is allowed to purchase a week’s supply of food once in a
week. How do you preserve and maintain the freshness, quality and taste of the
fruits and vegetables intended as dessert for the family? Write your answer inside
the box and will be graded using the rubric below.
Criteria 10 8 6 4 2
Organizatio If the ideas If the ideas If the idea If the ideas If the
n of ideas are very are clear lacks clarity are ideas are
clear and and able to and difficult disorganize not related
very easy to understand to to the
understand understand topic
Statement If the learner If the If the If the If the
of procedure states in a learner learners learner learner
chronological misses an misses 2 misses 3 misses all
order on how order on orders on orders on
she/he how she/he how she/he how she/he
keeps keeps keeps keeps
appetizer in appetizer in appetizer in appetizer in
appropriate appropriate appropriate appropriate
conditions to conditions conditions to conditions
maintain to maintain maintain to maintain
freshness, freshness, freshness, freshness,
quality and quality and quality and quality and
taste taste taste taste
Answer Key
Activity 1
1. C
2. B
3. B
4. C.
5. B
6. D
7. A
8. B
9. A
10. B
References
A Books
 TLE 9 K-12 Module (Cookery)
B Online
 https://www.google.com/search?q=raw+food+can +stored+freeze
%3F&oq=raw+food+can+=stored+freeze%3F+&aqs=chrome…
69i5733.286890j7&client=ms-android-vivo&sourceid=chrome-mobile&ie=UTF-8
 https://www.google.com/search?q= what +is +the+ purpose +of +storing+
vivo&sourceid=chromemobile&ie=uTF8
 https://www.google.com/search?q= how+do+you+maintain+
freshness+quality+and+taste+of+an+appetizer%3Foq=how+do+you+maintain+
freshness+quality+and+taste+of+an +appetizer
%3F+&aqs=chrome..69i57.45900j0j98&client=ms android-
vivo&sourceid=chrome-mobile=UTF-8

Ckry 9 AS First Q

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Ckry 9 AS First Q

Uploaded by

Copyright:

Available Formats

FIRST

THINK ABOUT ME!

Most Essential Learning Competency.

Activity 1: Choose the letter of the correct answer

Activity 2: Identify the following pictures of cleaning agent/materials

5. _________________________ 10. _________________________

10. acid cleaner

Activity 1: Read carefully each item and follow directions as indicated.

8. Timsen is specifically designed for institutional use, such as hospitals, nursing

 TLE K-12 Module (Cookery9)

Name: ____________________ Grade: ___ Section: ________ Date: ________

Activity 2: Arrange the following procedure in a chronological order

____Flush drains weekly

____ rinse and dry thoroughly

3 When cool, wash top on range

6 Keep burners clean

4 Run oiled over top of range

4 Flush drains weekly

3 Rinse and dry thoroughly

1 Wipe up spilled food immediately

 TLE K-12 module (Cookery 9)

 https://www.cleanipedia.com/ph/kitchen-cleaning /a-guide -to-cleaning and

Name: ____________________ Grade: ___ Section: ________ Date: ________

Most essential Leaning Competency:

Activity 1: Carefully read each item and follow directions as indicated.

“Cleaning your kitchen’s working premises regularly is important to keep it

Activity1: Read carefully each item and follow instructions as indicated.

Activity 2: Read carefully each item and follow instruction as indicated.

Activity1: Write TRUE if the statement is correct and if it is not, write

Activity 2: Read carefully each item and follow instructions as

Name: ______________________ Grade:_____ Section:_______ Date:_______

Most Essential Learning Competency:

LO 2. Clean and Sanitize Kitchen Premises

________1. Preliminary cleaning is required when cleaning kitchen

________9. Cleaning your kitchen’s working premises regularly is important.

Materials You will Need

You will be rated through the following rubric:

2. Application of Works independently Works Works independently No

4.Completeness of Task is completed Task is Task is nearly Task is started but No

5. Time Work completed Work completed Work completed Work completed No

Name: ______________________ Grade:_____ Section:_______ Date:_______

YES TO CLEANLINESS, NO TO DISEASES!

Most Essential Learning competency:

LO 2. Clean and Sanitize Kitchen Premises

2.4 Use cleaning agents in sanitizing kitchen premises safely

 Cleaning your kitchen’s working premises regularly is important to keep it look

 always wash worktops before you start preparing food

_______Sponge on mop or allow to air dry.

_______Preliminary cleaning is required

Activity 2: Demonstrate cleaning and sanitizing your own kitchen at

RUBRIC: Rate your activity through the following rubric: 15 pts.

Characteristics GOOD (5) FAIR (4) POOR (2)

____3___Sponge on mop or allow to air dry.

____1___Preliminary cleaning is required

Name: ______________________ Grade:_____ Section:_______ Date:_______

Most Essential Learning Competency:

LO 2. Clean and Sanitize Kitchen Premises

2.5 Follow cleaning schedule based on enterprise procedure

 Each of the duties on the assignment list must be explained in detail on a

 Facility sanitation results can be obtained through rigid scheduling of

Activity 1: Create your own schedule of cleaning and

Your activity will be rated through the following rubric:

Characteristics GOOD (5) FAIR (4) POOR (2)

5. _ 10. _

Name: __________________ Grade: _ Section: Date:

Name: __________________ Grade: _ Section: Date:

Name: ____________________ Grade:_ Section:_ Date:___

Name: ____________________ Grade:_ Section:_ Date:___

__3_Sponge on mop or allow to air dry.

__1_Preliminary cleaning is required

Name: ____________________ Grade:_ Section:_ Date:___

Name: ____________________ Grade:_ Section:_ Date:___

Name: ____________________ Grade:_ Section:_ Date:___

Name: ________________________ Grade: Section: Date:

Cold Appetizers Hot Appetizers