ACTIVITY SHEET NO.

2
Lesson 1. Learning Outcome 1 - Clean, Sanitize and Store Kitchen Tools and
Equipment

E. Think and be Enlightened

Test your understanding by answering the following questions in your test notebook:
1. Why it is important to clean, sanitize and store equipment properly?
2. Discuss procedure involved in manual and mechanical dishwashing?
3. Explain good housekeeping practices that must be observed to maintain cleanliness and
sanitation.

G. Skills Trial
Situation: You were tasked to help the Cook in your kitchen in the preparation and cooking
of foods particularly in cleaning, sanitizing, and storing of the tools and equipment after
using them. Film yourself doing the task and send it to your teacher.

Materials Needed: (you can also make use of your available materials at home)
 Dish soap
 Hot water
 Double sink or dishpan
 Dishcloths, scrubbers, sponges, steel wool.
 Dish rack for drying.
 Lint-free cloth for silverware
 Paper towels to dry pots and pans.
Dimension PERFORMANCELEVEL
Excellent Very Satisfactory Needs No Attempt Points
(4 pts.) Satisfactory (2 pts.) Improveme (0 pt.) Earned
(3 pts.) nt
(1 pt.)
1. Use of Uses tools Uses tools Uses tools Uses tools No attempt
tools and and and and and
equipment equipment equipment equipment equipment
correctly correctly correctly incorrectly
and and and but less and less
confidently confidently confidently confidently
at all times most of the sometimes most of the
times time
2. Manifests Manifests Manifests Manifests No attempt
Application very clear clear understandi less
of understandi understandi ng of understandi
procedures ng of the ng of the the step-by- ng of the
step- by- step- by- step step- by-
step step procedure step
procedure procedure but procedure
sometimes seeking
seeks clarification
clarification most of the
time
Works Works Works Works No attempt
independently independently independently independently
with ease and with ease and with ease and but with
confidence at confidence confidence assistance
all times most of the sometimes from others
time most of the
time
3. Safety Observes Observes Observes Most of the No attempt
work habits safety safety safety time not
precautions precautions precautions observing
at all times most of the sometimes safety
time precautions
4.Complete Task is Task is Task is Task is No attempt
ness of Task completed completed nearly started but
following following completed not
the the following completed
procedures procedures the following
in the in the procedures the
activity project plan in the procedures
improveme project plan in the
nt/innovati project plan
 ons
5. Time Work Work Work Work No attempt
managemen completed completed completed completed
t ahead of within ___(mins./h ___(mins./h
time allotted ours/days) ours/days)
time beyond beyond
TOTAL POINTS