Name of Student: Grade & Section:

Barangay: Date of Submission:

Student’s C.P. Number:

Activity Sheet 1
Identification
Direction A: Identify each statement below whether the process is cleaning or sanitizing.
Write your answer in a separate sheet of paper.

1. steaming the used spoons, forks and kitchen tools

2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers

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

Abrasive cleaners Contact time Sanitizers

Acid cleaners Food-contact surface Hot water
Concentration

1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult to
remove with detergents.
3. These are substances capable of destroying microorganisms including those bacteria
that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will result in an
inadequate reduction of harmful microorganisms.

TLE COOKERY 7 WEEK 3

Name of Student: Grade & Section:
Barangay: Date of Submission:
Student’s C.P. Number:

Activity Sheet 2
A. Direction: Copy and fill in the appropriate procedure or description to complete the
diagram below. Write your answer on a separate sheet of paper.
Dishwashing Procedure: The Three Sink Method

1. ______ Sink 2 Sink 3

s

S 2._______ 3._______ SANITIZE 5.

C
R
A Remove food Use clean
P from utensils water not lower
and pots. than 43°C 4. _______
E

B. Matching Type
Directions: Match the procedure in Column A with the pictures in Column B. Write the
letters only. Write your answer in separate sheet of paper.
Column A Column B

1. Load plates and cookware on the bottom rack. 

a.

2. Fill the designated compartment with a detergent

made for use in a dishwasher. 
b.

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

c.

TLE COOKERY 7 WEEK 3

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

5. Run the dishwasher. Close the dishwasher door,

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

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

shelf of your dishwasher.
f.

TLE COOKERY 7 WEEK 3

Name of Student: Grade & Section:
Barangay: Date of Submission:
Student’s C.P. Number:

Activity Sheet 3

Directions: Fill each blank with the missing word to complete each statement. Choose your
answers from the box below. Write your answer in separate sheet of paper.

abrasive chlorine heavily sanitizers

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

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

TLE COOKERY 7 WEEK 3