Professional Documents
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COOKERY 9 - Q1 - Mod1
COOKERY 9 - Q1 - Mod1
Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS - MANILA
Manila Education Center Administration Building People’s Park
A.J. Villegas St. Ermita Manila
COOKERY 9
BE PROTECTED IN FACING CHALLENGES
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Quarter 1 – Module 1 – New Normal Home Economics Cookery Grade 9
First Edition 2020
Republic Act 8293, section 176 states that: No copyright shall
subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e. songs, stories, poems, pictures, photos,
brand names, trademarks, etc.) included in this module are owned by their
respective copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
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TLE - Home Economics
COOKERY 9
MODULE 1 (QUARTER 1, WEEK 1)
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TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
COOKERY- GRADE 9
Day 1
Expected Outcome
After completing the module, you should be able to:
identify the chemical to be utilized in cleaning and sanitizing
kitchen tools and equipment.
use chemicals in cleaning and sanitizing kitchen tools and
equipment
practice safety measures in using chemicals for cleaning and
sanitizing tools and equipment. Page
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What I Know
Let’s Study and Analyze (PRE-TEST)
Directions: Read and analyze the given statement. Write the letter
of your answer on the space provide for each number.
______1. Carlo will clean the dirt from hard surfaces of their house floors,
pots and pans. What will you suggest him what to use to perform his task?
A. abrasives C. degreaser
B. acid D. detergent
______2. Shella will remove grease from the surfaces of oven tops counters
and grill backsplashes in her kitchen . What cleaning agents will she
use to finish her task?
A. abrasives C. degreaser
B. acid D. detergent
_______3. Eliza will remove mineral deposits and rust from the restroom
facilities. What cleaning agent will she use?
A. abrasives C. degreaser
B. acid D. detergent
______4. Jose needs to get rid of grease which has burned on the surface of
oven and grills. Which of the following cleaning materials will he use?
A. Chlorine C. lemon juice
B. disinfectant D. solvent cleaners
______5. The most powerful type of cleaning agent that should be used with
care because it can be poisonous and corrosive when not diluted
correctly.
A. abrasives C. degreaser
B. acid D. detergent
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Cor·ro·sive It is something that causes the
Corrosive /kəˈrōsiv,kəˈrōziv/ deterioration or eating away of
metal. Example : Acid
It is something that is harsh or
a·bra·sive rough, often to an unpleasant
Abrasive degree. Example : sand paper
/əˈbrāsiv,əˈbrāziv/
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Cleaning is the process of removing all visible dirt
which include food, soil , chemical residues and allergens .
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4. Acid Cleaners are used occasionally to remove
mineral deposits and other soils on kitchen floors , as well
as rust on the sink areas and soils.
.
Ex. phosphoric acid, nitric acid ,muriatic acid
Acid is the most powerful type of cleaning agent
because it is poisonous and corrosive . It should be used
with caution and handled correctly to avoid accident.
_______________
_______________
_______________
_______________
_______________
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What Is It
Let’s learn
Vinegar
It is a multi-purpose cleaner
Acetic acid
used to remove stains, unclog
drains and deodorize.
corrosive acid
Muriatic Acid It removes deposited minerals
on toilet floors and toilet bowl.
Rust remover
Oxalic Acid It removes blemishes from vynil
stone and linoleum surface.
Among the natural cleaning agents that we use at home are lemon and
calamansi which contain citric acid and water.
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Let’s see what you have learned (Collaborative Parent /Leader)
Do these activities with a family member or relative at home.
Try to name the available cleaning agents at home and give
their uses. Read the label and directions for use . Read the caution
part of the cleaning agent.
Cleaning Sanitizing
In the absence of face mask, gloves and eye wear at home , what can you
use to protect your eyes , face and hands from chemical ?_________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
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What Have You Learned?
Critical Thinking Assessment
Which among the chemical cleaning agent is / are versatile or can be used
in all types of materials ?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
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Day 2-3
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions
Expected Outcome
After studying this lesson, you should be able to:
identify the materials needed in preparing cleaning agents
in accordance to manufacturer’s instructions .
prepare cleaning agents according to manufacturer’s instruction.
prepare cleaning agents using available resources at home.
appreciate the significance of following manufacturer’s instruction
in preparing cleaning agents.
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What Is It
RAW INGREDIENTS IN PREPARING CLEANING AGENTS
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Here is the list of approved Chemical Sanitizers
1. Chlorine, as a bleaching agent, is used in industry
and in household cleaning products. It is water
soluble. It is used to disinfect water and part of the
sanitation process for industrial waste. Handle this
chemical sanitizer with precaution.
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Let’s see what you have learned
Collaborative Parent Learner Activities
Parents and students will read the instructions below. Then, they will prepare at
least 1 solution of cleaning agents using available materials at home .Be
sure to observe precautionary measures when handling materials .
ACTIVITY # 2 :
Day 3
Prepare cleaning
agent at home
utilizing available
supplies and
materials at home .
Parent / Guardian
and students will
perform the activity.
Prepare only 1
cleaning agent.
Set A
Prepare All Purpose Cleaner
Materials Needed
4 tbsp. baking soda
1 qt. warm water
Procedure
1. Prepare all the materials
needed
2. Combine baking soda and
warm water.
3. Put the mixture inside the
spray bottle. Stir until baking
soda is dissolved.
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Set B
Prepare All Purpose Cleaner
Materials Needed
1 cup of white sugar
1 cup of distilled water
Half of a lemon ( juice extract)
1-15 drops essential oils
Procedure
1. Prepare all the materials
needed.
2. Combine white vinegar,
distilled water, lemon juice
extract and essential oil.
3. Put the mixture inside the spray
bottle. Ready to use.
Set C
Prepare Glass Cleaner
Materials Needed
2 cups distilled water
½ cup white vinegar or apple
cider vinegar
¼ cup rubbing alcohol
1-15 drops essential oils
(optional )
Procedure
1. 1.Prepare all the materials
needed.
2. Combine distilled water, white
vinegar or apple cider vinegar,
rubbing alcohol and essential
oil.
3. Put the mixture inside the spray
bottle. Ready to use.
Set D
Preparing Sanitizer for Dishes
Materials Needed
Warm water
Liquid sanitizer
Procedure
1. Prepare all the materials
needed.
2. Combine warm water and liquid
sanitizer
3. Put in basin. Ready to use.
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After doing the activities
I feel ____________________________________________________________
____________________________________________________________
2. Paste the picture of the cleaning agents you prepared. Describe each
cleaning agent, How did these activities help you ?
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What have you learned?
(Critical Thinking Assessment)
Describe the following cleaning agents . List down the materials used in
preparing each cleaning agent.
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Day 4:
1.3 Clean and sanitize kitchen tools and equipment in accordance with the
prescribed standard
Expected Outcome
After studying this lesson, you should be able to:
Identify the kitchen tools,and equipment that need to be cleaned and
sanitized,
clean kitchen tools and equipment in accordance with prescribed
standard,
sanitize kitchen tools in accordance with prescribed standard, and
realize the value of cleaning and sanitizing kitchen tools and equipment
What I Know
Let’s Study and Analyze (PRE-TEST)
Directions: Read and analyze the given statement. Write the letter of the
correct answer on the space provided for each number.
1. Ana sees the piles of dishes in the sink. What are the steps she should
observe to wash the dishes properly?
A. Air –dry, Wipe , Stack , Prepare , Rinse , Scrape
B. Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
C. Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare
D. Wipe, Air-dry , Prepare, Wash, Stack , Wipe
2. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware , chinaware , utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils , chinaware, silverware, glassware
3. What is the equipment to be used to mechanically wash, rinse and sanitize
the dishes?
A. Mechanical cleaner
B. Mechanical disher
C. Mechanical dishwasher
D. Mechanical sanitizer
4. When using mechanical dishwasher, why is there a need to stack dishes on
a rack rather than stack dishes on top of each other before washing dishes?
A. because it will allow the air to circulate properly
B. because it will allow the water to circulate properly
C. because it will not allow the air to circulate properly
D. because it will not allow the water to circulate properly
5. Which of the following are two ways to sanitize kitchen tools?
A. Cold method and chemical method
B. Cold Method and soak method
C. Heat method and chemical method
D. Heat method and water method
What’s More
Let’s think about this (Critical Thinking Skills)
The National Capital Region has experienced the greatest blow of Covid-
19 in the Philippines, where the region shut down and forced to observe home
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quarantine for the past 2 months since March 2020. In this manner, the
government has encouraged people to observe strict hand washing and
sanitizing them as well as their respective premises.
According to WHO, hands have crucial role in the transmission of
COVID-19. This deadly virus primarily spreads through droplet and contact
transmission. Contact transmission means by touching infected people and/or
contaminated objects or surfaces. Thus, your hands can spread virus to other
surfaces and/or to your mouth, nose or eyes if you touch them. Cleaning and
disinfecting high-touch surfaces in your home regularly is an important
precaution to lower the risk of infection. : Door handles, tables, chairs,
handrails, kitchen and bathroom surfaces, taps, toilets, light switches, mobile
phones, computers, tablets, keyboards, remote controls, game controllers and
toys.
The ideas is that when there is a higher contamination in the
environment, there will be higher chance of infected people . This may be
caused by failure to observe strict cleaning protocols that may result to waves
of outbreak.
Your kitchen’s working premises should always be kept at its best and
make it free from germs and bacteria, that usually accumulate in the kitchen
area during food preparations. Several surfaces around the kitchen such as
walls, floors, shelves and other surfaces must always be cleaned and sanitized
properly using the proper materials to reduce health hazards.
Vocabulary
to dry by exposure to the air , free of moisture ,
naturally dried by air
Air - dry
\ ˈer-ˈdrī / Example :
Using racks is also a way to air dry glasses.
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Cleaning of Kitchen Tools and Equipment
Proper Dishwashing by hands
Step 1: Scrape/Pre-wash
Pre-wash
Step 2: Wash
Glassware
glassware
Flatware
silverware
Plates
plates
Bowls bowls
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Pots and pans
Pots
Pans
Step 3: Rinse using running water
Glassware
Glassware
Flatware
Bowls Plates
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Pots and pans
Step 4: Sanitize
Step 5: Air-Dry
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Cleaning of Kitchen Tools and Equipment
Stoves
Before cleaning the stove, make sure that it is cool, to avoid burn while
cleaning. Using abrasive, clean it thoroughly, and wash the surface of the stove.
You can use emery paper if it is necessary. Remove all bars and rack of the
stove, then immersed it in hot water with detergent. Scrub the top of the stove
using non abrasive brush to remove food from around the burners, knobs ,
and dials. Wipe clean with damp cloth.
Rinse the sponge well between wipes. Use cleaner with a scrub pad or
use a good degreaser product to remove any residue left.
Refer to the manual for directions in cleaning inner stove parts
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Cleaning and Sanitizing Process
Disinfect
Daily Routine:
Cleaning of counter tops,
floors and food contact
equipment such as meat Weekly Routine:
grinders , slicers , cutting
boards , knives , mixers , Windows, walls and
peelers , dishwashing certain equipment
machines, and stationary
can openers in order to
prevent cross-
contamination.
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Let’s try this
Activity: Brigada Tahanan ,“Pamilyang nagmamahalan ,
Sa paglilinis Sama- sama “
Conduct a clean –up drive in your respective home kitchen. Parents will
give tasks each family member like to clean and sanitize the kitchen
premises together. Doing the work together with love eases the hard
task of each family member.
)
Parent will read the situations below. Then, the student will
answer the question below.
YES NO
1. Did I use appropriate cleaning implements and cleaning
agents for the following:
A. Glassware
B. Flatware
C. Plates
D. Bowls
E. Pots and Pans
F. Cooking Equipment
2. Did I follow the step by step procedure in washing kitchen
tools?
3. Did I follow the manufacturer’s instructions in cleaning
equipment?
4. Did I observe safety precautions in handling acid, bleach
and other chemical cleaning agents?
5. Did I handle the kitchen tools and equipment?
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Let’s Make A Difference (Character Building)
Ways to care for each other during Covid – 19 Pandemic
Let’s Sum Up
In this module you learned that
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What have you learned?
(Critical Thinking Assessment)
Directions: Read and analyze the following situation.
Write the correct answer on the space provided for each number.
1. Jane sees the pile of dishes in the sink. What are the steps she should
observe to wash the dishes properly?
A. ________________________________________________
B. ________________________________________________
C. ________________________________________________
D. _________________________________________________
2. Joshua will do the proper order in cleaning and sanitizing the
kitchen tools
A. _________________________________________________
B. _________________________________________________
C. _________________________________________________
D. _________________________________________________
3. Elsa will sanitize the dishes , to ensure proper sanitation
She will use ___________________________________________
4. Ronald will suggest approved chemical sanitizers to his friend
The approved chemical sanitizers are
A. ____________________________
B. ___________________________
C. ___________________________
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Day 5:
1.4 Store cleaned kitchen tools and equipment safely in the designated
space
Expected Outcome
After studying this lesson, you should be able to:
identify cleaned kitchen tools and equipment needed to be stored,
store cleaned kitchen tools and equipment properly and safely , and
realize the value of proper storing of kitchen tools.
What I Know
Let’s Study and Analyze (Pre-Test)
Directions: Read and analyze the given statement. Write the letter
of the correct answer on the space provided for each number.
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Answer the given question below to solve your problem.
What Is It
Let’s talk about this ( Communication )
Vocabulary
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2. Remove all tools and equipment
and clean shelves with soapy
water.
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6. Ask someone else look at what
you’ve done and improve it.
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9. Racks, trays and shelves must be
made of materials that are corrosive-
resistant, non-toxic, smooth, durable
and resistant to chipping.
Suggested Storage Area for the following kitchen tools and equipment
Store kitchen tools and equipment in cupboards or cabinets, where they will
not collect dust and dirt . It is important to ensure that kitchen tools and equipment
have been cleaned and dried completely before storing them.
Glassware
Flatware
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If you only have vertical storage
containers , store silverware upright
Kitchen equipment
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and attach it to the form given below. Write the step by step procedure
you followed in doing the task .
These activities will be made with the guidance of parents/
guardians
BEFORE AFTER
Parent will read the situations below. Then, the learner will answer the
question below.
1. During the Declutter : Kitchen Challenge, what were the problems you
have encountered in terms of storing your kitchen tools ? how were you
able to solve it?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
YES NO
1. Did I clean, sanitize, and dry kitchen tools and equipment
before storing them?
2. Did I clean and sanitize the shelves and cabinet before I
used them?
3. Did I store commonly used kitchen tools and implements
within the reach?
4. Did I group the glassware, flatware, plates, cups, and other
implements according to design and size?
5. Did I store glassware,cups, flatware, plates, pots, pans,
kitchen tools and equipment safely according to the rules?
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Let’s Make a Difference
Character Building
Let’s Sum Up !
In this module you learned that
Proper storage of kitchen tools and
equipment will ensure the
maintenance of clean , organized and
safe kitchen.
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POST –TEST
MULTIPLE CHOICE
Direction: Read and analyze the given statement. Write the letter of the correct
answer on the space provided for each number.
_______1. Ben needs to remove the heavy built up soot or “ uling “ on the
bottom of frying pan and casserole. What cleaning agents would you
like to recommend him to use?
A. Abrasives
B. Acids
C. Degreasers
D. Detergents
_______2. Ana needs to remove mineral deposits on the kitchen floor and rust
on the sink surface. What cleaning agents do you think she should
use?
A. Abrasives
B. Acid
C. Degreaser
D. Detergent
________3. There are grease on the surface of oven and grills. What cleaning
Agents should you use to solve this problem?
A. chlorine
B. disinfectant
C. lemon juice
D. solvent cleaners
________4. Tina needs to remove the grease on the surface of counters and grill
backsplashes in her kitchen. What cleaning agents do you think she
needs to finish her task?
A. abrasives
B. acid
C. degreaser
D. detergent
________5. Which of the following are the materials needed in preparing all
purpose cleaner?
A. white vinegar , castile soap, lemon juice and essential oils
B. white vinegar, distilled water, castile soap , lemon juice
C. white vinegar, distilled water , lemon juice and essential oils
D. white vinegar , lemon juice ,baking soda and essential oil
________6. Which is NOT an approved chemical sanitizer?
A. Chlorine
B. Iodine
C. Muriatic acid
D. Quatermary ammonium
________7. What is the step by step procedure in washing the dishes properly?
A. Air –dry, Wipe , Stack , Prepare , Rinse , Scrape
B. Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
C. Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare
D. Wipe, Air-dry , Prepare, Wash, Stack , Wipe
________8. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware , chinaware , utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils , chinaware, silverware, glassware
________9. Which of the following are accepted ways in sanitizing cleaned
kitchen tools?
A. Cold method and chemical method
B. Cold Method and soak method
C. Heat method and chemical method
D. Heat method and water method
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________ 10. What is the difference between cleaning and sanitizing?
A. Cleaning is using chemicals or heat while sanitizing uses soap
B. Cleaning is using soap while sanitizing is using water
C. Cleaning is using soap while sanitizing uses chemicals or heat
D. Cleaning is using water only while sanitizing is using soap
________11.Why is it necessary to store cleaned kitchen tools properly?
A. It prevents bacteria from spreading and contaminating our food.
B. It prevents us from cleaning the kitchen tools.
C. It promotes spreading of bacteria and diseases.
D. It protects the tools from being lost.
_______12.Where should you store frequently used kitchen tools like silverware
and glassware?
A. In the most accessible location
B. In the most dark and hidden location
C. In the most inaccessible location
D. in the most open location
_______13. How do you store cups, bowls and glasses properly?
A. Must be inverted for storage
B. Must be opened for storage
C. Must be stored in dark places
D. Must be stored in the most inaccessible places
________14. Why is it important to store kitchen tools and equipment in a clean
surface?
A. to contaminate bacteria in case of food contact
B. to increase bacterial contamination
C. to minimize contamination of food contact
D. to promote bacterial contamination
_________15. What best explains the reason why proper storage and handling of
cleaned and sanitized equipment and utensils are very important?
A. Prevent from cleaning the equipment and utensil all over again
B. Prevent recontamination prior to use
C. Promote contamination prior to use
D. Promote the cleaning of the equipment and utensils all over again
_________16. When arranging a cabinet full of glasses, make sure that all of the
front are facing ________ like Jeff Lewis –Style.
A. Halfway
B. In and straight
C. Sideways and halfway
D. Out and straight
________17. Where do you think should you put your kitchen cabinet?
A. Clean dry place and protected against vermin and sources of contamination.
B. Clean wet place and protected against vermin and sources of contamination.
C. Messy dry place and protected against vermin and sources of contamination.
D Messy wet place and protected against vermin and sources of contamination.
_______18. Why it is important to store frequently used kitchen tools in a
conveniently more accessible location?
A. so, frequently used kitchen tools will be difficult to reach
B. so, frequently used kitchen tools will be easier to reach
C. so, frequently used kitchen tools will be harder to reach
D. so, frequently used kitchen tools will not be available
_______19. Why is it necessary to gather and secure electrical cords?
A. to ensure entanglement or snagging to promote accidents
B. to make sure there is fire , risk and hazard
C. to prevent from entanglement or snagging to avoid accidents
D. to promote electrical accidents
_______20. Two important characteristics of materials used for racks, trays and
shelves are:
A. Corrosive-resistant and Durable C. Rough and Long lasting
B. Flexible and Tough D. Smooth and Pliable
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Name: ____________________Grade and Section:________ School:_______________
5. What are the lessons you learned in this module that are
beneficial in the time of pandemic? in the future?
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REFERENCES
Books
• Ang, M. J. & Balanon, H.A. (2010), Food Safety and Sanitation, C & E
Publishing Inc. , c. 2010
• Rondilla, A.H., Avendaňo, E.S. & Roque , E.P. (2017), Cookery Technical
Vocational –Livelihood Track : Home Economics Strand , Adriana
Publishing Co., Inc. c.2017
Learning Materials
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Acknowledgements
Writers: Candy T. Baylon-MT1 Cristina Jumamil Rico-MT1
Paola Andrea M. Concepcion Ivy Kristine C. Tapalgo
Clara C. Evangelista Alicia B. Vera
Nolissa Manaloto Gemeniano
Editors: Alma P. Linsangan - Head Teacher VI
Validator: Carmelina DM Tan-PSDS-in-Charge of HE
Reviewers: Ma. Patria R. Andres-Head Teacher VI
Julieta Y. Almasco-Head Teacher VI
Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and Regional
ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
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ANSWER KEY
DAY 1
What I Know
Let’s Study and Analyze (Pre-Test)
1. A
2. C
3. B
4. D
5. A
DETERGENT
Stains on Kitchen Walls
ANSWER KEY
DAY 2-3
What I Know
Let’s Study and Analyze (Pre-Test)
1. B
2. A
3. C
4. D
5. D
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ANSWER KEY
DAY 4
What I Know
Let’s Study and Analyze (Pre-Test)
1. B
2. B
3. C
4. A
5. C
DAY 5
What I Know
Let’s Study and Analyze (Pre-Test)
1. C
2. D
3. D
4. D
5. D
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