Technology and

Livelihood Education
COOKERY
Module 3
Maintaining Appropriate Kitchen Tools,
Equipment and Paraphernalia

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Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 3: Maintaining Appropriate Kitchen Tools, Equipment and
Paraphernalia
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
Author/s: Chielo B. Heray
Reviewers: Susan C. Comaling
Elma T. Tubio
Edwin V. Palma
Illustrator and Layout Artist: Nick Nano

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato, PhD, CESE
Asst. Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 7
Technology and
Livelihood
Education
Cookery
Module 3
Maintaining
Appropriate Kitchen
Tools, Equipment and
Paraphernalia

This instructional material is collaboratively developed and reviewed by educators

from public schools. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department of
Education at action@deped.gov.ph.
.
We value your feedback and recommendations.
 Department of Education ● Republic of the Philippines

Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery
Mode (ADM) Module in Cookery!

This module is provided as your alternative instruction for learning in which content
and activities are based on your needs. It is a self-paced approach wherein you will
work on different activities that are interesting and challenging for you to develop
your reading and comprehension skills. To accomplish what is expected from you,
you are encouraged to stay focus and develop a sense of responsibility and
independence in doing the different tasks provided in the module. Be an empowered
learner. Always believe that nothing is impossible and nobody can stop you from
reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.
 What’s More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 8

Lesson 2 ---------------- 10
What’s New ---------------- 10
What is It ---------------- 10
What’s More ---------------- 14

What I Have Learned ---------------- 16

What I Can Do ---------------- 17
Assessment ---------------- 18
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
 What I Need to Know

Maintaining a clean work environment is important in preventing

foodborne illness. Foodborne illness or food poisoning is caused by consuming
food contaminated with pathogenic bacteria, toxins, viruses, and parasites.
These harmful microorganisms will continue to grow on dirty areas and then
contaminate food. Not all surfaces that looks clean is sanitary, so we must
always be sure that we clean and sanitize a work area before starting to prepare
our food. It is not enough to just use soap and other detergents. It is also
important to apply sanitation. If we will do both cleaning and sanitizing, then we
can now assure that the area is safe for food preparation.

After reading this module, the learners should be able to:

1. Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
2. Clean and sanitize kitchen tools and equipment following manufacturer’s
instructions.
3. Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures.

Read and understand the content of every topic because you will be
assessed on what have you learned or understood by answering or performing
the activities provided.

1
 What I Know

Directions: Write TRUE if the statement is correct and write FALSE if the
statement is wrong. Write your answer in your TLE notebook.

1. Using dishwashing detergent in washing dishes is a cleaning process.

2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the
kitchen.
6. Chemicals must be stored away from food, dishes and food contact
surfaces.
7. Sanitation of utensils, equipment and food preparation area must be
observed before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the
preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10. Liquid dishwashing soap is an example of detergent cleaning agent.
11. Using sunlight is one of the methods of using heat in sanitizing.
12. Contact time in sanitizing means the amount of chemicals to water
solution.
13. If the kitchen tools and equipment are very dirty, we should increase the
amount of chemical sanitizer to kill harmful bacteria.
14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon
chlorine and 4 gallons of water.
15. When washing cups and bowls using dishwashing machine, they should
be placed at the top shelf of the dishwasher machine.

2
 Lesson CLEANING AND SANITIZING
1 TLE_HECK7/8MT-0b-2

What’s In

Directions: With your knowledge of the Types of Kitchen Tools and Equipment
and Their Functions, identify 10 kitchen tools / equipment that you will use if
asked to cook the recipe below. Write your answer in your TLE notebook.

Recipe: Pancake / Hot Cake

Ingredients: Procedure:
 2 cups all-purpose flour 1. Mix the flour, sugar and baking powder in
 4 tablespoons sugar large bowl.

 1 ½ tablespoons 2. In another bowl beat eggs with milk and

baking powder vanilla.

 2 large eggs 3. Add egg mixture to flour and mix until

 2 cups milk smooth.

4. Wait for 5 minutes and mix again.
 1 teaspoon vanilla
5. Pour mixture in hot skillet to make 6 inch
pancake. Turn when bubbles on edge
break.

What’s New

3
 COVID19 is a very serious matter nowadays. This pandemic urges
everyone to observe proper sanitation to stop the spread of the virus. Proper
hand washing therefore is one of the ways to keep oneself clean and keeps us
from being infected. If we do not wash our hands, we may transfer the virus by
touching the kitchen tools and equipment when we cook. Thus, it is also very
necessary to clean and sanitize our kitchen tools and equipment and other
paraphernalia to keep us safe.

Activity 1: Word Puzzle

Directions: Find 5 words in the puzzle that are found in your kitchen area that
are to be cleaned and sanitized. Write your answer in your TLE notebook.

A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z

What is It

Guide Questions:

4
 1. What is for you the difference between cleaning and sanitizing?
2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia,
what are the things you need to use?

CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation

program. Improperly cleaned and sanitized areas allow harmful microorganisms
to be transferred from one food to another food.

      Cleaning is the process of removing unwanted smell, dust, dirt, or stains

from surfaces. Cleaning is done with a cleaning agent that removes food, soil, or
other substances on a food-contact surface. A food-contact surface is the surface
of equipment or utensil that food normally comes into contact. When using
cleaning agents, the label must be checked if the product can be used and does
not leave an unsafe residue on the food-contact surface.

Cleaning agents are divided into four categories: 

1. Detergents are used to wash tableware,
surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples
include liquid and paste dishwashing detergents.

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 2. Solvent cleaners are used on surfaces where
grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top
are examples of areas that need frequent
degreasing.

3. Acid cleaners are used in removing mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to
remove dirt and stain in ware washing machines
and steam tables.

4. Abrasive cleaners are used to remove heavy

collected soil that is difficult to remove with
detergents. Some abrasive cleaners also
disinfect.

Sanitizing is the process of removing harmful bacteria using heat and

water, or chemicals, or a combination of both. The term sanitary refers to the
state of a food contact surface or utensil where it does not contain
microorganisms at a level that would permit the transmission of infectious
disease or compromise food safety. Sanitizers are substances capable of
destroying microorganisms including those bacteria that cause food poisoning
and other diseases.

Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171°F (77°C). If a high-temperature

6
 ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165°F (74°C). Cleaned items
must be exposed to these temperatures for at least 30 seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,

and quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
 Concentration - The presence of too little sanitizer is not enough to reduce
harmful microorganisms. Too much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C).
 Contact time - In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

Approved chemical sanitizers:

Chlorine Iodine Quaternary Ammonium

7
Chemical Sanitizer Solutions

Chemical Concentration Contact Time

Chlorine 50ppm (parts per million) in water between 75- 7 seconds
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)
Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds
Quaternary Up to 200ppm in water that is at least 75 °F 30 seconds
Ammonium (1 tablespoon mixed with 1 gallon of water)
Compound

What’s More

Activity 2 .1 Identification
Directions A: Identify each statement below whether the process is cleaning or
sanitizing. Write your answer in your TLE notebook.

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

8
Directions B: Identify what is referred to in each statement. Choose your
answer in the box below. Write your answer in your TLE notebook.

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.

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 Lesson DISHWASHING METHODS
2 TLE_HECK7/8MT-0b-2

What’s New

The picture below shows unwashed dirty dishes. If you were asked to
wash them from lightly to heavily soiled dishes what would be your first and last
dish to wash? Number your answer from 1 to 5. Write your answer in your T.L.E.
notebook.

Soup bowl spoon

fork cup

plate

What is It

A. Three Sink Dishwashing Method

1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree
Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree
Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant draining rack.

10
 The Three Sink Dishwashing Method

SCRAPE AIR DRY

WASH RINSE SANITIZE

Note: For sanitizing procedure, follow the recommended chemical solution of

using chlorine, quaternary ammonium and iodine.

B. Cleaning Dishes and Kitchen Utensils by Hand

1. Remove any leftover food from your

plates into the trash or garbage disposal. 
Tip: Don”t pour any grease down your drain
since it could solidify and clog your pipes.

2. Fill your sink halfway with hot water and

pour 1 tbsp. (15 ml) of dish soap. 

11
3. Work from lightly to heavily soiled
dishes. Start by cleaning drinking glasses then
move onto cleaning your plates and bowls.
Lastly, soak and clean any pots, pans, or other
cookware.
4. Wash your dishes underwater with a
sponge or dishcloth.  Keep the dishes
underwater as you scrub them to loosen any
stuck-on food.

5. Rinse off the soap with clean hot water. 

After you wash a dish, rinse it underneath the
hottest water you can handle until the suds are
gone.

6. Let the dishes dry in a rack or on a clean

towel. Set the dishes inside of a drying rack on
your counter. If you don’t have a drying rack,
set the dishes upside-down on a clean towel so
they have a chance to dry.

C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine

1. Remove leftover food on your plates. 

Try to remove as much as you can so it
doesn’t clog your dishwasher. After you
scrape the food from the dishes, rinse them in
the sink to remove any smaller pieces that still
may be stucked.

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2. Put cups, plastics, and bowls on the top
shelf of your dishwasher. Make sure all of
your dishes are dishwasher-safe, or else they
may melt or get destroyed when you run a
cleaning cycle.
3. Load plates and cookware on the bottom
rack. Keep large flat pans on the sides or the
back of the bottom rack so it doesn’t block the
detergent compartment. Stand your plates on
end so the dirty side faces the water sprayer.

4. Put the silverware into the compartment

on the bottom rack or door. Make sure the
handles of your silverware are at the bottom of
the compartment so the dirty parts get cleaned.
Leave space in between each utensil so the
water can get in between the surfaces.
5. Fill the designated compartment with a
detergent made for use in a
dishwasher. Avoid using liquid dish soap since
it will leave foamy residue on your dishes.

6. Turn on the dishwasher. Close the

dishwasher door, select the cycle you want to
run, and press start. Let the dishwasher run until
it’s completed.

Note:
 Set your dishwasher in normal cycle if you are doing a regular wash.
 Set your dishwasher in delicate cycle if your dishes are lightly soiled or if
you have glassware in your dishwasher.
 Set your dishwasher in heavy duty cycle if you’re cleaning pots and

13
 pans.

What’s More

Activity 1
Directions: Copy and fill in the appropriate procedure or description to complete
the diagram below. Write your answer in your TLE notebook.

Dishwashing Procedure: The Three Sink Method

1. ______ Sink 2 2. ______

s

S WASH 3._______ SANITIZE A

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

14
Activity 2 Matching Type
Directions: Match the procedure in Column A with the pictures in Column B.
Write the letters only. Do the activity in your TLE notebook.

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.

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.

15
 What I Have Learned

Directions: Fill each blank with the missing word to complete each statement.
Choose your answers from the box below. Write your answer in your TLE
notebook.

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.

16
 What I Can Do

Directions: Copy the table below and put a check mark (√) in each step of
washing dishes if you applied it in your home. Do the activity in your TLE
notebook.

No. Steps in Washing Dishes by Hand (√)

1 Remove the leftover food from the plate.

2 Used hot water with dish soap

3 Washed from lightly to heavily used dishes.

4 Rinsed off the soap with clean hot water.

17
 Assessment

Directions: Choose the letter of your answer. Write your answer in your TLE
notebook.
1. Which of the following DOES NOT apply sanitizing?
A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Applying chlorine solution in washing pots and pans
2. After sanitizing, dishes should always be _______dry.
A. Air
B. Speed
C. Towel
D. Vacuum
3. Cleaning and ________ are critical to food safety and food service
operations.
A. Painting
B. Shaving
C. Sanitizing
D. Putting away
4. _______ is the step that removes harmful microorganisms on a food
contact surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing

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5. Which of the following are the ways to sanitize surfaces and equipment in
the kitchen?
A. Dusting and wiping
B. Washing and drying
C. Sweeping and scrubbing
D. Using chemicals and heat
6. To prevent _______ of food, cleaning supplies, equipment and chemicals
should be stored separately and away from food, dishes, utensil and food
contact surfaces.
A. contamination
B. rotting
C. burning
D. freezing
7. Which of the following must be cleaned and sanitized before and after
food preparation?
A. Equipment
B. Utensils
C. Food preparation surfaces
D. All of these
8. Which of the following should NOT be used in sanitizing food contact
surfaces and equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be;
A. 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds

19
10. Which of the following is used in the cleaning process?
A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
11. The following are the three methods of using heat in sanitizing EXCEPT;
A. Steam
B. Hot air
C. Sunlight
D. Hot water
12. What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above
13. Which of the following means that we have to consider the amount of
chemicals to be added in the water to kill harmful microorganisms?
A. Contact time
B. Concentration
C. Temperature
D. Exposure
14. Fifty (50)ppm chlorine in water solution is a mixture of;
A. 1 tablespoon to 2 gallons of water
B. 1 tablespoon to 4 gallons of water
C. 1 teaspoon to 2 gallons of water
D. 1 teaspoon to 4 gallons of water

20
 15. Which of the following is placed at the bottom rack if dishwashing machine
is used in washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates

Additional Activities

Directions: Cut one picture applying any of the cleaning and sanitizing
methods. Paste it in your TLE notebook.

21
 Answer Key

What I Know What’s More What I Have Assessment

22
 References

12, June. “4 Types of Cleaning Agents and When To Use Them.” Canadian Institute of
Food Safety, June 12, 2017. https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-
when-use-them.

Accessed June 28, 2020 https://www.google.com/search?

q=dishwashing+detergent+clipart.

Carolyn Forte, Good Housekeeping Institute. “The Key to Getting Rid of Water Spots Is
Placing Glasses Between the Tines in Your Dishwasher.” Good Housekeeping. Good
Housekeeping, November 19, 2019.
https://www.goodhousekeeping.com/appliances/dishwasher-reviews/a22031/dishwasher-
tips-0306.

“Correct Dishwashing Procedure – The Three Sink Method: Hand Washing Poster, Food
Safety, Food Safety Posters.” Pinterest, February 16, 2020.
https://www.pinterest.ca/pin/88031367695154531/.

“ENSURE Quaternary Ammonium Sanitizer (10%).” Brew City Solutions. Accessed

June 29, 2020. https://www.brewcitysolutions.com/product/ensure-quaternary-
ammonium-sanitizer/.

Freydom. “Filipino Pancakes.” Filipino Pancakes Recipe - Food.com. Food.com,

September 7, 2010. https://www.food.com/recipe/filipino-pancakes-436781.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=3+sink+method+for+washing+dishes.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=chlorine+sanitizer.

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Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?
q=degreaser+clipart.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=quaternary+ammonium+sanitizer.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

“Guide to Cleaning and Sanitizing Kitchen Utensils.” cleanipedia. Accessed June 29,
2020. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-
sanitizing-kitchen-tools-and-equipment.html.

“How to Troubleshoot & Repair Commercial Dishwasher – Best Tips on One Place.”
Chem Mark Site. Accessed June 29, 2020. https://www.chemmarkinc.com/dishwasher-
problems-care-and-maintenance.

“How to Wash Dishes.” wikiHow. wikiHow. Accessed June 29, 2020.

https://www.wikihow.com/Wash-Dishes.

“Ovadine (PVP Iodine) Fish Egg Disinfectant for Fish Farms & Hatcheries.” Syndel.
Accessed June 29, 2020. https://syndel.com/product/ovadine-pvp-iodine/.

“Steam Cleaning and Sanitization.” Patriot USA Commercial Cleaning Janitorial Service.
Accessed June 29, 2020. http://patriotusallc.com/services/janitorial-service/steam-
cleaning-and-sanitization/.

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Team, FabHow. “How to Sterilize Glass Jars and Bottles: 6 Ways to Prevent Mold
Growth.” Fab How, September 25, 2018. https://www.fabhow.com/how-to-sterilize-
glass-jars.html.

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For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address: lrmdsbulacan@deped.gov.ph