Technology and Home Economics

Learning Activity Sheet in Cookery- Exploratory

Quarter 1 - Week 2

APPROPRIATE CLEANING
TOOLS & EQUIPMENT

Prepared by

JANELENE C. BANDAO

CAR Schools Division of Mountain Province

Tadian District Am-am National High School
 Republic of the Philippines
Department of Education
Cordillera Administrative Region
Schools Division of Mountain Province
Bontoc, Mountain province

Published by the
Learning Resource Management and Development System

COPYRIGHT NOTICE
2020
Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the

Philippines. However, prior approval of the government agency of office wherein
the work is created shall be necessary for exploitation of such work for profit.”

This material has been developed for the implementation of K-12 Curriculum through
the Curriculum Implementation Division (CID)—Learning Resource Management and
Development System (LRMDS). It can be reproduced for educational purposes and
the source must be acknowledged. Derivatives of the work including creating an edited
version, an enhancement or a supplementary work are permitted provided all original
work is acknowledged and the copyright is attributed. No work may be derived from
this material for commercial purposes and profit

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 PREFACE

This module is a project of the Curriculum Implementation Division particularly

the Learning Resource Management and Development Unit, Department of Education,
Schools Division of CAR which is in response to the implementation of the K to 12
Curriculum.

This Learning Material is a property of the Department of Education- CID,

Schools Division of CAR. It aims to improve students’ performance specifically in
English.

Date of Development June 2020

Resource Location Schools Division of Mountain Province

: Am-am National High School (Tadian District)
Learning Area Technology and Livelihood Education
:
Grade Level 7/8
:
Learning Resource Type Learning Activity Sheet
:
Language English
:
Copyright 2021
:

CONTENT STANDARDS:
The learner demonstrates understanding on the use of tools, equipment, and
paraphernalia in cookery.
PERFORMANCE STANDARDS:
Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment
and utensils
Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturer’s instructions
MOST ESSENTIAL LEARNING COMPETENCIES:
- TLE_HECK7/8UT-0a-1Utilizes appropriate kitchen tools,
equipment, and paraphernalia

QUARTER/WEEK: Q1/W2

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 ACKNOWLEDGEMENT
The developer wishes to express her gratitude to those who help in the
development of this learning material. The fulfillment of this learning material would
not be possible without these people who gave their support, helping hand and
cooperation:
The teachers and school head of Am-am National High School, for the unending
guidance, motivation and giving of suggestion for the betterment in completing this
module.
My family who always understand and give me more time to finish this learning
materials; and
Most of all, Our Almighty God for giving me strength, knowledge and wisdom to
use in making this module.
Thank You Very Much!

J. C. B.
Developer
DIVISION LRMDS STAFF

NIKKI T. MACABEO ANDRES M. CUYASAN

Librarian II Project Development Officer II

DIVISION EVALUATOR

JOAN B. ANGWAY AGRIFINA M. LUMPISA JOCELYN P. SAMIDAN

Teachers Evaluator EPS-EPP/TLE EPSvr – LRMDS

CONSULTANTS

KHAD M. LAYAG, Ed,D.

Chief, Curriculum Implementation Division

VIRGINIA A. BATAN, CESE

OIC, Assistant School Division Superintendent

SALLY B. ULLALIM, CESO V

Schools Division Superintendent

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 TABLE OF CONTENTS

COPYRIGHT NOTICE ii

PREFACE iii

ACKNOWLEDGEMENT iv

TABLE OF CONTENTS v

Page

Title Page…………………………………………….……………………………………. 1

Learning Competency……………………………………………………………………. 2

Background Information for

Learners…………………………………………………………………………………….
2

Activities…………………………………………………………………………………….
3

Guide Question……………………………………………………………………………. 4

Reflection…………………………………………………………………………………... 4

References for Learners…………………………………………………………………. 5

Key Answer……………………………………………………………………………….. 5

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 Technology and Home Economics

LEARNING ACTIVITY SHEET in Cookery - Exploratory

Quarter 1 – Week 1

APPROPRIATE CLEANING
TOOLS & EQUIPMENT

https://images.app.goo.gl/aaCqndCZrdwACeus9

Prepared by
JANELENE C. BANDAO

CAR Schools Division of Mountain Province

Tadian District Am-am National High School
Name of Learner: ____________________________ Date: ________________
Grade Level: ___________________ Section: _____ Score: __________________

LEARNING ACTIVITY SHEET 2

Cleaning Tools and Equipment

I. Learning Competency with Code

➢ LO 1 Utilizes appropriate kitchen tools, equipment, and paraphernalia -
TLE_HECK7/8UT-0a-1
1.1. classify the types of appropriate cleaning tools and equipment based
on their uses

II. Background Information for Learners

Cleaning is possible in the easiest and fastest way when your tools/equipment
fit your cleaning needs and are easy to store in a closet or storage space. There are
several kinds of cleaning tools and equipment with specific use and function. Proper
handling and usage are essential to maintain the durability and function of cleaning
materials. Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning 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. (A food-contact surface is
the surface of equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot
be used because they might leave an unsafe residue on the food contact surface. The
label should indicate if the product can be used on a food contact surface.

Cleaning Equipment
A. Vacuum Cleaner – use to eliminate dust particles and soil.
B. Floor Polisher – is an electrical appliance used for polishing floors.
Cleaning Tools
A. Mops - It is used to soak on liquid for washing floor.
B. Brooms - Use for sweeping large areas of floor
C. Scouring Pads - Use to scrub dirt and soil from kitchen wares
D. Cleaning Towel - Use for drying counter table and walls
E. Trash bags - Use to throw garbage or waste product

FOUR CATEGORIES OF CLEANING AGENTS

1. Detergents – are substances containing soaps that are used to wash tableware,
surfaces, and equipment.
2. Solvent Cleaners – are used in every kitchen to remove grease, dirt, and oil
form hard surface. It is also called degreaser.
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 3. Acid Cleaners –– are used periodically for the toughest cleaning job to dissolve
mineral deposits.
4. Abrasive Cleaners – are either powder or liquid used to remove tough dirt.

Sanitizing is done using heat, radiation, or chemicals. Heat and

chemicals are commonly used as a method for sanitizing in a restaurant;
radiation rarely is. The item to be sanitized must first be washed properly before
it can be properly sanitized. Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less effective on a surface that
has not been properly cleaned.

SANITIZING METHODS
1. Heat Methods – the process of exposing an item to
be sanitized in high heat for a designated period.
Heat methods are divided into three categories:
Steam, hot water, and hot air.
https://images.app.goo.gl/vrm331s2
2. Chemicals – It is the process of removing bacteria and microbes by soaking,
rinsing and spraying sanitizing solution. The three most common types of
chemical sanitizers are chlorine, iodine, and quarterly ammonium.

The three factors that must be considered are:

A. Concentration – Concentration is the measure of the amount of
chemicals that will result in an ineffective reaction to the microorganism
due to the presence of insufficient amount of chemicals. Note that too
much application can be toxic.
B. Temperature Chemical sanitizer works best
in water between 55F(13C) and 120F (49C).
They are less effective at lower
temperature.
C. Contact Time – In order for the sanitizer to
be more effective and to kill all harmful
https://images.app.goo.gl/g6uZKVoTTD bacteria and microorganisms, the cleaned item
must be in contact with chemicals or sanitizer for the proper length of
time.

III. Activities
Activity 1. True or False
Direction: Put a check (√) mark if the statement is correct and an (X) mark if incorrect.
Write your answer after the number.
1. ____ Utensils need to be thoroughly washed in cold soapy water.
2. ____ Follow the instructions on the sanitizer’s container carefully.
3. ____ All utensils must then be thoroughly dried before they are re-used.
4. ____ Cleaning will remove most of the dangerous bacteria present in the utensils.

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5. ____ Chemical sanitizer or very hot water were used in absence of dishwasher.

Activity 2. Classification
Direction: Classify the following cleaning tools according to its use and function.
Choose your answer from the box below.
1. Vacuum Cleaner -
2. Floor polisher –
3. Floor mop -
4. Chlorine -
5. Carpet Sweeper -
6. Detergent –
7. Caution sign -
8. Sponges –
9. Soft broom -
10. Solvent cleaner -

Cleaning Equipment Floor Cleaning Tools Cleaning Agents

IV. Guide Question

Direction: Read and understand the question then answer.
1. You are given the task to clean and sanitize the dishes, what sanitizing method
would you prefer to use and why?
________________________________________________________________________
________________________________________________________________________
______________________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

V. Reflection
Cleanliness must be strictly observed in the house especially in the kitchen,
which should be the cleanest part of the house. The dining area should be kept clean
every day. To prevent cross contamination, we should follow properly the steps in
cleaning and sanitizing kitchen utensils after using them.
Maintaining kitchen tools, equipment and working area will give you a pleasant kitchen
and will improve its overall lifespan. If you don’t clean your kitchen tools and equipment
properly, germs and bacteria will start to grow. To avoid this, it is important to clean
and to sanitize the kitchen utensils and equipment after using them. Thus, keeping
them in good shape will help you save money at the end.
Sanitizing is performed after cleaning kitchen tools and equipment which is
done by using different agents like chemicals, radiation, or heat. It is designed to
reduce the number of harmful microorganisms. All surfaces that come into contact with
food must be cleaned and sanitized.

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 VI. References for learners
Book References:
Bernardino.J. (2013) technology and Livelihood Education. Quezon City:
Phonix Publishing House
Casuga G.P. (n.d.) K to 12 Basic Education Curriculum Technology and
Livelihood Education

Internet References: https://poloandtweed.com/blog/types-cleaning-agents-

used-housekeeping https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-
to-cleaning-andsanitizing-kitchen-tools-and-equipment.html
http://leapforlocalfood.org/leap/wp-content/uploads/2016/02/Kitchen-
SOPsFINAL.pdf

VII. Answer key

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For inquiries or feedback, please write of call:

Department of Education-Schools Division of Mountain Province

Am-am National High School
Contact Number: 09676846572
Email Address:janelene.bandao@deped.gov.ph