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TLE – H.E.- COOKERY
Quarter 1 – Module 8:
Maintain Appropriate Kitchen Tools,
Equipment, and Paraphernalia
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 8: Maintain 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
Writer: Helen S. Dael and Crislyn M. Salinog
Editor: Maria Farina G. Calumba
Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba
Typesetter: Maria Farina G. Calumba
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1 – Module 8:
Maintain Appropriate Kitchen Tools,
Equipment, and Paraphernalia
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Cookery on Maintaining Appropriate Kitchen Tools,
Equipment, and Paraphernalia!

The scope of this module permits it to be used in many different learning

situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

The module is divided into three sub-lessons, namely:

 Cleaning and Sanitizing

 Cleaning Kitchen Premises
 Storing and stacking kitchen tools and equipment

After going through this module, you are expected to:

1. Recognize advantages and disadvantages of chemical sanitizers
2. Perform cleaning kitchen premises
Cleaning equipment are stored safely in the designated position and area
 What I Know

I. Identify what is being defined. Write your answer in your notebook.

1. These cleaners are often used to remove scale in ware washing machines and
steam tables.
2. Use these cleaners to remove heavy accumulations of soil that are difficult to
remove with detergents.
3. This is done using heat, radiation, or chemicals.
4. This type of chemical sanitizer is effective on a wide variety of bacteria; highly
effective; not affected by hard water; and generally inexpensive.
5. This chemical sanitizer forms brown color that indicates strength; not affected
by hard water; less irritating to the skin than is chlorine; and activity not lost
rapidly in the presence of organic matter.

II. Put a check () mark if the statement is correct and an (X) mark if incorrect.
Write your answer in your notebook.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dishwasher.

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 Lesson Maintain Appropriate

8 Kitchen Tools, Equipment,

and Paraphernalia
If you don’t clean your kitchen properly, germs and bacteria can start to grow
and quickly, too! This definitely isn’t ideal in a place where you prepare and cook
food as it can lead to the people who live in your house getting ill. To avoid this, it’s
important you’re cleaning and sanitizing kitchen utensils properly after you use
them.

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that
would lead to the activities and assessment. Some activities
may need your own discretion upon checking, or you may
use rubric of provided. Please review the activities and
answer keys, and amend if necessary.

What’s In

You’ve had in the previous modules the different tools, equipment, and
paraphernalia used in the kitchen. You’ve learned about cutting boards, kitchen
knives, blenders, boilers to name a few. The question is how do you go about on
cleaning these after using? What are the cleaning materials appropriate for these
tools and equipment? How will you store tools and equipment after cleaning? All
these questions will be answered in this module. Have fun while learning!

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 What’s New

Suppose your family owns a little carenderia. You and your siblings are tasked
by your parents to clean and sanitize all the tools and equipment used in your eatery
as well as clean the kitchen premises. What are the things that you need to consider
in choosing the right cleaning agents and sanitizing methods? How will you go about
cleaning the kitchen premises? Those and more as this module unfolds. Enjoy and
let’s begin!

What it is

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard
operating procedures that make up your food safety program. Improperly cleaned
and sanitized surfaces allow harmful microorganisms to be transferred from one
food to other foods. Cleaning is the process of removing food and other types of
soil from a surface, such as a dish, glass, or cutting board. Cleaning is done with
a cleaning agent that removes food, soil, or other substances. The right cleaning
agent must be selected because not all cleaning agents can be used on food-
contact surfaces. (A food-contact surface is the surface of equipment or utensil
that food normally comes into contact.) For example, glass cleaners, some metal
cleaners, and most bathroom cleaners cannot be used because they might leave
an unsafe residue on the food contact surface. The label should indicate if the
product can be used on a food-contact surface. The right cleaning agent must
also be selected to make cleaning easy.

Cleaning agents are divided into four categories:

1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also

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 disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with these
surfaces could become contaminated.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be properly
sanitized. Some chemical sanitizers, such as chlorine and iodine, react with food
and soil and so will be less effective on a surface that has not been properly
cleaned.

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
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 will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
 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.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage
Time
Chlorine 50 ppm in 7 seconds Effective on a Corrosive, irritating
water wide variety of to the skin,
between 75 bacteria; highly effectiveness
and100oF effective; not decreases with
affected by hard increasing pH of
water; generally solution; deteriorates
inexpensive during storage and
when exposed to
light; dissipates
rapidly; loses activity
in the presence of
organic matter

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 Iodine 12.5-25 ppm 30 Forms brown Effectiveness
in water that seconds color that decreases greatly
is at least indicates with an increase in
75°F strength; not pH (most active at pH
affected by hard 3.0; very low acting
water; less at pH 7.0); should
irritating to the not be used in water
skin than is that is at 120°F or
chlorine; and hotter; and might
activity not lost discolor equipment
rapidly in the and surfaces.
presence of
organic matter.
Quaternary 200 ppm in 30 Nontoxic, Slow destruction of
Ammonium water that is seconds odorless, some
Compounds at least 75°F colorless, microorganisms; not
noncorrosive, compatible with some
nonirritating; detergents and hard
stable to heat and water
relatively stable in
the presence of
organic matter;
active over a wide
pH range

CLEANING AND SANITIZING UTENSILS

There are three steps needed to effectively clean and sanitize utensils:
1. Washing
2. sanitizing; and
3. drying.

Utensils such as cutting boards, bowls and knives need to be thoroughly washed
in warm soapy water. After washing, the utensils should look clean and there
should be no food or anything else visible on them. Effective cleaning will remove
most of the dangerous bacteria present. Sanitizing will then kill any that might
remain. A dishwasher is very effective at sanitizing if it has a hot wash and
drying cycle. If you do not have a dishwasher, you will need to sanitize in a sink
using a chemical sanitizer or very hot water. If using a chemical sanitizer such
as a sodium hypochlorite– or quaternary ammonium–based solution, ensure that
it can be safely used for sanitizing eating, drinking and cooking utensils. Follow
the instructions on the container carefully, as different sanitizers work in
different ways. If you are using very hot water, take extra care to avoid being
scalded. All utensils must then be thoroughly dried before they are re-used. Air-
drying is best but tea towels can be used if they are clean. If you are washing
up at an event being held outdoors, make sure you have access to plenty of hot
water. If hot water is not available, disposable eating and drinking utensils
should be used and enough cooking utensils provided to last the duration of the
event so that washing up is not necessary.

CLEANING KITCHEN PREMISES

Cleaning your kitchen regularly is important not only to keep it looking its best,
but also to remove all of the germs and bacteria that accumulate regularly in the

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kitchen area. There are several surfaces around the kitchen, and by making a
homemade versatile cleaning solution, you can easily clean most of the surfaces
with one basic mixture of household ingredients that are probably already in
your kitchen cupboards.
Things You'll Need
Broom  Cleaning rags  Bucket

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a
cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap. Dip your mop into the bucket, wring the mop out and wipe across
your kitchen floors. The diluted vinegar solution makes it safe for any kitchen
floor surface while still strong enough to clean and disinfect. The dish soap
assists in cutting through any food residue that may be on the kitchen floor.
Let your floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water
with 1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning
rag. This works well on any type of kitchen surface including cabinetry, sinks,
tables, counters and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.

HOW TO CLEAN AND STORE COOKING TOOLS AND EQUIPMENT

1. After measuring and mixing ingredients, soak all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm
water (add a small amount of dishwasher detergent to help start the cleaning).
Drop soiled items in the soak as soon as you are through using them. They
will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While
you're at it, wipe off any stray spatter from the countertops and nearby areas.
If necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated
storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading
in a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping
with a dry dishcloth. Make sure all wooden spoons and accessories are dry
before storing.

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 7. Store all tools and equipment in their designated places. Put frequently used
items in conveniently accessible locations. Gather and secure electrical cords
to prevent entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and
sanitized equipment and utensils is very important to prevent
recontamination prior to use.

Storage of Washed Utensils

1. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination.
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall
be covered or inverted whenever practicable. Utensils shall be stored on the
bottom shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels for
lining drawers is acceptable.

What’s More

Direction: Complete the following table. Copy and answer the table in your
notebook.

Chemical Advantage Disadvantage

Chlorine

Iodine

Quaternary Ammonium
Compounds

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 What I Have Learned

Direction: Copy this in your notebook and share your learning, insights/reflection
about the lesson.

I have learned that

___________________________________________________________________________
___________________________________________________________________________

I have realized that

__________________________________________________________________________
___________________________________________________________________________

I will apply
__________________________________________________________________________
__________________________________________________________________________

What I Can Do

Perform kitchen cleaning by following the steps in Cleaning the Kitchen Premises.
Make sure to prepare the things you need before starting, these include your broom,
rags, kitchen bucket as well as your choice of cleaning agent or you may use the
suggested Do-It-Yourself All Purpose Cleaner by mixing vinegar and dish soap in
water (refer to the instruction on the What Is It part).
(Copy the table below and have your parent/guardian sign it. Always work with
guardian/parent’s supervision. Take extra caution when dealing with sharp
objects.)
Rating (In a
Performed scale of 1-10, 1
Tools & Procedure as the lowest
equipment / (List down the and 10 as the
materials used steps highest, how
Name of parent/guardian in cleaning performed satisfied are
(Including during the you with the
alternatives & process cleanliness
PPEs) attested by performed
your parent) (parent will
answer this)

_____________________________

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 Printed Name over Signature
You will be scored using the following criteria:
Client Rating 20 Points
Used of Correct Tools & Equipment including PPE 20 Points
Output (Filled-out Table) 10 Points
Total 50 Points

Assessment

Test I. Enumeration: Answer the following in your notebook.

1-4. Categories of cleaning agents

5-7. Name the approved chemical sanitizers discussed in this lesson.

8-10. What are the factors that influence the effectiveness of chemical
sanitizers?

Test II. Fill in the blanks. Fill in the blanks with word or group of words to complete
the sentences below. Copy and answer this in your notebook.

1. After cooking the ingredients, _________ all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.
2. Use a damp _________ to wipe off all cake mix splatter from the mixer.
3. Return electric mixers and other electronic equipment to their designated
__________ places.
4. Make sure all wooden spoons and accessories are _______ before storing.
5. Proper storage and handling of cleaned and sanitized equipment and utensils
is very important to prevent ________________prior to use.

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 Additional Activities

Direction: Arrange the following steps chronologically. Use A for the first step, B for
second and so on. Write your answer in your notebook.

1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle.

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 Answer Key

 5.
 4.
 3.
 2.
X 1.

II. What's More

Chemical Advantage Disadvantage
Iodine 5.
chlorine 4. (answer may come in any (answer may come in any
Sanitizing 3. order) order)
Abrasive cleaners 2. Chlorine  Effective on a wide  Corrosive,
Acid cleaners 1. variety of bacteria;  irritating to the skin,
 highly effective;  effectiveness decreases
I.  not affected by hard with increasing pH of
What I Know water; generally solution;
inexpensive  deteriorates during
storage and when exposed
to light;
 dissipates rapidly;
 loses activity in the
presence of organic matter
Iodine  Forms brown color that  Effectiveness decreases
indicates strength; greatly with an increase in
 not affected by hard pH (most active at pH 3.0;
water;  very low acting at pH 7.0);
Contamination 5.
Dry 4.  less irritating to the skin  Should not be used in
Storage 3. than is chlorine; water that is at 120oF or
Cloth 2.  and activity not lost hotter;
Soak 1. rapidly in the presence of  and might discolor
organic matter. equipment and surfaces.
II.
10. Contact time Quaternary  Nontoxic,  Slow destruction of some
9. Temperature Ammonium  odorless, microorganisms; not
Compounds  colorless, compatible with some
detergents and hard water
8. Concentration
 noncorrosive,
 nonirritating;
7. quaternary ammonium
6. Iodine  stable to heat and
5. Chlorine relatively stable in the
4. Abrasive cleaners presence of organic
3. Acid cleaners matter;
 active over a wide pH
range
2. Solvent cleaners
1. Detergents
come in an order
Enumerated answers may
I.
Assessment

References

Technology and Livelihood Education Learning Module. Commercial Cooking

Exploratory Course for Grade 7 / 8.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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