8

Technology and Livelihood Education

Cookery
Module 4
Store and Stack Kitchen Tools and
Equipment

2
2
What I Know (Pre-Test)
Multiple Choice
Directions: Read and answer the questions below. Select the letter of the best
answer from among the given choices.
1. After measuring and mixing ingredients, what shall we do for all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate
2. Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.
A. wet C. dry
B. clean D. secure
3. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything

4. What is the position of cups, bowls and glasses when storing?

A. up C. inverted
B. side D. down
5. What is the door for cabinets so that everyone can see what is inside?
A. wood C. glass
B. iron D. cloth
6. What will kind of cloth will you in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
7. What will you do with the things you don’t use anymore
A. broke C. wash
B. take D. drop
8. Which of the following does not belong to the group?
A. spoon C. glass
B. knife D. serving spoon
9. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion
10. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A. recontamination C. breaking

B. dropping What I Need to Know

Lesson
Store and Stack Kitchen Tools and
3 Equipment
At the end of this module, you should be able to:
LO 3 1.1 Store or stack cleaned equipment and utensils safely in the designated
place (TLE_HECK7/8MT-0c-3)
D. loosing
 What’s In
Activity! “Know Me”
1.Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples include dish washing 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 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.

What’s New
Activity 2: “Know Me”
Direction: List down at least 3 places in the kitchen to store and stack utensils and equipment.
1. ___________________________
2. ___________________________
3. ___________________________

What Is It

Information Sheet 3.1

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. 
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. 
9. Cleaned and sanitized equipment and utensils must be:
 stored on clean surfaces; and
 handled to minimize contamination of food contact surface.
10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.

1. Pretend it has a glass door on it and everyone is going to see what's inside from now on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you’re a contact-paper type of person, rip out the old and replace it with new. There are
some really cute ones out there lately; I've seen them at Target (please share in the
comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position that's easy
to reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the fronts
are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.

Proper Storage of Cleaning Equipment

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

Below are pictures showing proper storage and stacking of tools, utensils and equipment. 

Proper stacking of glassware, chinaware and silver ware

 http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf
Stacking and storing of spices, herbs and other condiments

https://tudorpot.livejournal.com/photo/album/340/?mode=view&id=1396&page=5
Storage of bottled and canned food items and other condiments
 http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Storage of equipment, tools utensils and other implements

https://www.recipe-calendar.com/kitchen-items/
 Stacking and storage of chinaware

http://

www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

What’s More
Activity 3 “Analyze Me”
A. Why we need to clean and sanitize tools, equipment and paraphernalia before storing/
stacking?
B. How will you use the cleaning and sanitizing tools, equipment and paraphernalia safely?
C. Describe the pictures showing proper storage and stacking of tools, utensils, and equipment

What I Have Learned

Activity 4: “Fill Me”
Discuss the benefits and Good Practice in proper storage of tools, equipment through
graphic organizer. Write this on your activity notebook. Use the template below.
 Proper
Storage of
Tools

Good
Benefits
Practice

1. 1.
2. 2.
3. 3.

What I Can Do
Activity: 5 “Follow Me”
The students will perform the steps for organizing kitchen cabinets
(Follow the steps in the information given (sheet 3.1)
Rubrics will be used to evaluate your performance.
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your
learning at stake!
ACCURACY (100%) SCORING CRITERIA

Demonstrated and perform 5 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 4 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 3 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 2 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 1 proper ways of storing and stacking

tools and equipment

Failed to demonstrate and perform any storing and stacking

procedures of tools and equipment

Assessment (Post-Test)
Multiple Choice:
Directions: Read and answer the questions below. Select the letter of the best answer from
among the given choices.
 1. Racks, trays and shelves shall be made of materials that are except ______
A. imperious C. resistance to chipping
B. non-toxic D. toxic
2. What is the best door for cabinets so that everyone can see what is inside?
A. wood C. iron
B. glass D. cloth
3. After measuring and mixing ingredients, what shall we do for all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate

4. What is the best position of cups, bowls and glasses when storing?

A. up C. twisted
B. inverted D. down
5. 8. Which of the following does not belong to the group?
A. spoon C. glass
B. fork D. serving spoon
6. Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.
A. wet C. dry
B. clean D. secure
7. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything
8. What will kind of cloth will you use in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
9. Proper storage and handling of cleaned and sanitized equipment and utensils is very important
to prevent from what?
A. recontamination C. breaking
B. dropping D. loosing
10. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion
 Key to Answers

Activity! “Know Me”

1.Detergents – Use detergents to routinely wash tableware, surfaces, and

equipment. Detergents can penetrate soil quickly and soften it. Examples include dish
washing 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 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.

Activity 2: “Know Me”

Direction: List down at least 3 places in the kitchen to store and stack utensils and
equipment.
1. Cabinet
2. Drawers
3. Shelves
4. Trays
Activity 3 “Analyze Me”
Answers may vary as this is personal opinion
Activity 4 “Fill Me”
Answers may vary as this is personal opinion
Activity 5 “Follow Me”
Rubrics will be used to evaluate your performance.
Pre-Test Post- Test

1. B 1. D
2. B 2. B
3. D 3. B
4. C 4. D
5. C 5. C
6. C 6. B
7. B 7. D
8. C 8. C
9. B 9. A
10. A 10. B