Name: ____________________________ Date: _________ Score: __________

Kitchen Tools and Equipment to be Cleaned, Sanitized and

Stored

Week 1

ACTIVITY 1: IDENTIFICATION

Directions: Identify the kitchen tools and equipment described in each statement.
Choose the correct answer from the word box and write it on the space provided before
each number.

Blender Household scale Refrigerator

Can opener Oven Serving spoon
Funnel Paring knife Temperature scale
Garlic Press Range Vegetable peeler

____________________1. Tool used to core, peel, and section fruits and vegetables.
____________________2. It is used to open a food container.
____________________3. Tool used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
____________________4. This tool is used to measure heat intensity.
____________________5. It is used to weigh large quantity of ingredients in kilos,
commonly in rice, flour, sugar, legumes or vegetables and
meat up to 25 pounds.

____________________6. A small, shallow bowl on a handle used in preparing, serving,

or eating food.

____________________7. Tool used to chop, blend, mix, whip, puree, grate, and liquefy.
all kinds of food.

____________________8. It is necessary in preventing bacterial infections from foods.

____________________9. A kitchen tool which is specifically designed for the purpose.
of pulping garlic.

___________________10. It is used to scrape vegetables, such as carrots and

potatoes, and to peel fruits.
Learning Activity Worksheets
Technology and Livelihood Education (Cookery 9)
__________________________________________________________________________________
ACTIVITY 2: TRUE OR FALSE
Directions: Read each statement carefully. Write TRUE if the statement is correct and
FALSE if it is incorrect on the space provided.

____________________1. Cleaning is done with a cleaning agent that removes food,

soil, or other substances.
____________________2. Solvent cleaners are alkaline based product.
____________________3. Abrasive is generally used to remove heavy accumulations.
of soil that are difficult to remove with detergents, solvents,
and acids.
____________________4. Phosperic and Nitric based cleaners are examples of
abrasives.
____________________5. The right cleaning agent must be selected because not all
cleaning compounds can be used on food-contact surfaces.
____________________6. A chemical solution is circulated through a circuit of tanks
and or lines then return to a central reservoir allowing the
chemical solution to be reused in applying CIP.
____________________7. Stains can also better remove by using diluted bleaching
agent or natural acid like calamansi or vinegar.
____________________8. When the dishwasher reaches a temperature of at least
155°F, then it probably places a high-density plastic cutting
board.
____________________9. Once the cutting board has completely dried, store it
vertically or in an upright position.
___________________10. Time, temperature and mechanical force are manipulated
to achieve maximum cleaning.

ACTIVITY 3: CLASSIFICATION
Directions: Classify the following kitchen tools and equipment based on their usage.
Write the letter of your answer on the space provided.

A. Cutting Tools C. Kitchen Tools

B. Equipment D. Measuring Tools

_______1. Refrigerator
_______2. Potato masher
_______3. Paring Knife
_______4. Scoops or Dipper
_______5. Household Scales
_______6. Spatula
_______7. Vegetable Peelers
_______8. Whisks
_______9. Scraper
_______10. Ovens
____________________________________________________________
Qtr. 1 - Week 1
1. Recognize kitchen tools and equipment to be cleaned and sanitized.
2. Prepare Cleaning Agents in Accordance with Manufacturer’s Instructions
3. Prepare cleaning agents in accordance with prescribed standards.

(Kitchen Tools and Equipment to be Cleaned, Sanitized and Stored)

1|2
Learning Activity Worksheets
Technology and Livelihood Education (Cookery 9)
__________________________________________________________________________________
ACTIVITY 4 – MATCHING TYPE
Direction: Match Column A to Column B. Write the letter of the correct answer before
the number.

COLUMN A COLUMN B
______1. It is used for straining pasta or contents.
A. Abrasives

______2. These are used to measure smaller

quantities of ingredients called for in the recipe like: 1
tablespoon of butter or 1⁄4 teaspoon of salt. B. Aluminum

______3. It is commonly called as chief’s knife and

used to chop, dice, or mince food. C. Colander

______4. It is used for blending, mixing, whipping D. Detergents

eggs or batter, and for blending.

______5. These are generally used to remove

heavy accumulations of soil that are difficult to
remove with detergents, solvents, and acids. E. French knife

______6. It is used to prepare vegetables, and fruits. F. Fruit and salad knife

______7. These are cleaning agents, solvents or any

substance used to wash tableware’s, surfaces, and G. Glass
equipment.

______8. It used for opening food packages, cutting

tape or string. H. Kitchen knives

______9. It is used for cooking or heating food. I. Kitchen shears

______10. These are used to serve or scoop soft

foods. J. Measuring Spoons

______11. It is commonly referred to as degreasers

used on surfaces where grease has burned on. K. Microwave ovens

______12. It is made of rubber or silicone tool used to

blend or scrape the food from the bowl. L. Scoops or dippers

______13. It is often referred to as cook's or chef's

tools, used for all types of kitchen tasks such as
peeling an onion, slicing carrots, carving a roast or M. Scraper
turkey, etc.

____________________________________________________________
Qtr. 1 - Week 1
1. Recognize kitchen tools and equipment to be cleaned and sanitized.
2. Prepare Cleaning Agents in Accordance with Manufacturer’s Instructions
3. Prepare cleaning agents in accordance with prescribed standards.

(Kitchen Tools and Equipment to be Cleaned, Sanitized and Stored)

1|3
Learning Activity Worksheets
Technology and Livelihood Education (Cookery 9)
__________________________________________________________________________________

______14. It is mostly used in the kitchen and

most popular because it is lightweight, N. Solvent Cleaners
attractive, and less expensive.

______15. It is use for salad making and dessert but

O. Whisks
not practical for top or surface cooking.

ACTIVITY 5 – PERFORMANCE TASK

Direction: Look of your kitchen and list down all tools and equipment available. Write
your answer inside the box.

Direction: List down at least three (3) cleaning agents found in your house. Write the
uses of each cleaning agent.
Cleaning Agents Uses

CRITERIA 5 4 3 2
Organization Exceptionally Generally clear, Lacks clarity, Unclear,
clear, easy to able to understand difficult to impossible to
understand understand understand

Statement of Given complete One procedure is Two procedures Have not mention
Procedures procedures in lacking in are missing in the any correct
accomplishing the accomplishing the narration procedure in
task task accomplishing the
task

Completeness of Able to finish the Able to finish the Able to finish the Was not able to
Task task ahead of time task on time task late. finish the task

____________________________________________________________
Qtr. 1 - Week 1
1. Recognize kitchen tools and equipment to be cleaned and sanitized.
2. Prepare Cleaning Agents in Accordance with Manufacturer’s Instructions
3. Prepare cleaning agents in accordance with prescribed standards.

(Kitchen Tools and Equipment to be Cleaned, Sanitized and Stored)

1|4