INSTITUTIONAL

ASSESSMENT
TOOLS
 Evidence Plan

Competency standard: Cleaning and Maintaning Kitchen Premises

Unit of competency: Clean and Maintain Kitchen Premises
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Observation &
Questioning

Questioning
Written
The evidence must show that the trainee…
 Cleaning and Sanitizing kitchen equipment
 Use of potable water for cleaning and sanitizing
kitchen equipment
 Clean Equipment stored in designated place
 Standard way of using cleaning supplies and
equipment
 Cleaning equipment; Assembled and disassembled
safely
 Storing Cleaning Equipment
 Cleaned and sanitized all food preparation and
presentation areas in accordance with food safety and
occupational health and safety regulations*
 Cleaned and sanitized large and small
equipment/utensils commonly found in a
commercial/institutional kitchen*
 Demonstrated sanitizing procedures and techniques*
 Disposed wastes according to sanitary regulations,
enterprise practices and standard procedures*

NOTE: *Critical aspects of competency

Prepared by:

MARK LLOYDJHON O. ROSIMO

Trainer
DEMONSTRATION

Trainee’s Name:

Trainer’s Name:

Competency Assessment
Clean and Maintain Kitchen Premises
Title:

Date of Assessment:

Instructions for demonstration

General Instruction: Given the necessary tools and materials in decorating

cakes, you should be able to perform the following:
LO1. Clean, sanitize and store equipment
 Cleaning and Sanitizing kitchen equipment
 Use of potable water for cleaning and sanitizing kitchen equipment
 Clean Equipment stored in designated place
 Standard way of using cleaning supplies and equipment
 Cleaning equipment; Assembled and disassembled safely
 Storing Cleaning Equipment

Materials, tools and equipment

 PPE
 First Aid Kit
 Dishwashing Machine
 Chemical Dispensers
 Cleaning Agents
 Detergents
 Solvent Cleaners
 Acid Cleaners Abrasives
 Floor Cleaner
 Drain Cleaner
 Bleach
 Sanitizers
 Cleaning Equipment’s
 Mops
 Brooms and Brushes
 Cloths and Sponges
 Buckets
 Vacuum Cleaners
 Dishwashers
  Warning Signs

 Range
 Slicers
 Refrigerator
 Sink and Drains
 Glassware
 Silverware
 Chinaware
 Utensils
 Cutting Boards
 Pots and Pans
 OBSERVATION Tick (√) to show if evidence is
demonstrated

Did the Trainee: Yes No Actual Rating

Follow the health and safety procedures relating

to working with cleaning and sanitizing?

Use PPE?

Identify the utensils, tools and equipment that

may require cleaning in a kitchen premises
environment and the frequency of cleaning for
each identified item?

Select appropriate cleaning equipment’s and

chemical’s?

Distinguish cleaning and sanitizing methods?

Wash the dishes?

Clean and sanitize cutting boards and slicers?

Clean and sanitize range?

Clean and Sanitize Dishwashing Machine?

Clean and Sanitize refrigerator?

Clean and Sanitize sinks and drains?

Store Kitchen tools, Utensils and equipment?

Organize kitchen cabinets?

Use cleaning equipment and supplies safely in

accordance with manufacturer’s instructions?*
Identify the cleaning equipment’s that may
require cleaning and need to be assembled and
disassembled?*

Assemble and Disassemble cleaning

equipment’s safely?*

Identify equipment’s and supplies that require

cleaning prior to storage?*

Store equipment’s and supplies safely in the

designated position and area?*

 Competent  Not Yet Competent

Trainee’s Name and Signature

Trainer’s Name and Signature

NOTE: *Critical aspects of competency

QUESTIONING TOOL
 Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Do we need to clean and sanitize the cleaning equipment’s
before storage?  

2. When storing left-over chemicals, is it a requirement to

check what cleaning agents and chemicals remain in storage?  

3. Do we need to select appropriate cleaning equipment’s and

chemicals?  

4. Does cleaning and maintaining kitchen premises important?  

Safety Questions
5. Did you wear the right PPE required for the job?  
6. What would you do if you accidentally destroy the tools and  
materials in the workplace?
7. How will you assess the hazards risks in the workplace?  
8. Did you used proper tools and materials in cleaning and  
sanitizing kitchen equipment?
Contingency Questions
9. In case of equipment malfunction, what will you do to be  
able to operate?
10. What will you do if you noticed that there is a short circuit  
in the equipment you are using?
11. In washing the dishes, what should you wash first?  
12. What is the point of differentiating between cleaning and  
sanitizing?
Job Role/Environment Questions
13. What will you to if you noticed that the gas range is open  
but not in used?
14. How to clean mops properly?  
15. What is the proper order in washing the dishes?  
16. What to use in sanitizing cutting boards?  
Rules and Regulations
17. Why do we need to wash our hands before handling food  
and after handling meat or poultry?
18. Why do we need to get a fire extinguisher for our kitchen?  
19. Why do we never cook in loose clothes and keep long hair  
tied back?
20. Why do we never cook while wearing dangling jewellery?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Trainee’s Signature: Date:

Trainer’s Signature: Date:
QUESTIONING TOOL
MODEL QUESTION & ANSWER
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Do we need to clean and sanitize the cleaning equipment’s
before storage?
Answer: Yes, it should be checked to ensure it is clean and  
ready to be used.
2. When storing left-over chemicals, is it a requirement to check
what cleaning agents and chemicals remain in storage?
Answer: Yes, It is standard requirement that you check what
cleaning agents and chemicals remain in storage in doing you  
would be able to identify which item is about to be requested to
the management or to the purchasing officer.
3. Do we need to select appropriate cleaning equipment’s and
chemicals?
Answer: Yes, because not all cleaning agents and chemicals can  
be used on food-contact surfaces.
4. Does cleaning and maintaining kitchen premises important?
Answer: Yes, it is important for it avoids food form  
contamination.
Safety Questions
5. Did you wear the right PPE required for the job?  
Answer: Yes
6. What would you do if you accidentally destroy the tools and  
materials in the workplace?
Answer: Report the incident immediately to the facilitator.
7. How will you assess the hazards risks in the workplace?  
Answer: Apply OHS
8. Did you used proper tools and materials in cleaning and  
sanitizing kitchen equipment?
Answer: Yes
Contingency Questions
9. In case of equipment malfunction, what will you do to be  
able to operate?
Answer: Ask for assistance to your facilitator.
10. What will you do if you noticed that there is a short circuit  
in the equipment you are using?
Answer: Verify a Problem Actually Exists. Do the
troubleshooting process.
11. In washing the dishes, what should you wash first?  
Answer: Wash the lightest soiled item first. Start with glasses,
cups, and flatware.
12. What is the point in differentiating between cleaning and  
sanitizing?
Answer: Bacteria and microbes cannot be seen with naked eye,
the point in differentiating between cleaning and sanitizing is
that an item may look clean but un-sanitize and unsafe to use.
Job Role/Environment Questions
13. What will you to if you noticed that the gas range is open  
but not in used?
Answer: Turn it off
14. How to clean mops properly?  
Answer: Washing mops must, on regular basis, be washed in
hot soapy water, rinsed thoroughly, squeeze-dried, and hung up
to air until dry.
15. What is the proper order in washing the dishes?  
Answer: The proper order in washing the dishes: Glassware,
Silverware, Chinaware, Utinsels, Pots and Pans.
16. What to use in sanitizing cutting boards?  
Answer: Plastic and wooden cutting boards can be sanitized
using a diluted liquid chlorine bleach solution (one teaspoon of
bleach to one quart of water) or vinegar solution (one part
vinegar to five parts of water)
Rules and Regulations
17. Why do we need to wash our hands before handling food  
and after handling meat or poultry?

Answer: Because hands can be a virtual freight train of bacteria

18. Do we need to get a fire extinguisher for our kitchen?  

Answer: It is important to have fire extinguisher in our kitchen

so can make sure the safety of our kitchen prevent large fire.
 19. Why do we never cook in loose clothes and keep long hair  
tied back?

Answer: Anything may occur inside the kitchen wearing loose

clothes may get burn from stove.
20. Why do we never cook while wearing dangling jewellery?  

Answer: It may get tangled around pot handles and cause

accident.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Trainee’s Signature: Date:

Trainer’s Signature: Date:

Prepared by:

MARK LLOYDJHON O. ROSIMO

Trainer
 Performance Test

Name of Trainee: ______________________ Date: __________

OBSERVATION Tick (√) to show if evidence is

demonstrated
Did the Trainee:
Yes No Actual
Rating

Follow the health and safety procedures?

Use PPE?
Identify the utensils, tools and equipment that
may require in cleaning and kitchen premises
environment and the frequency of cleaning for
each identified item?
Select appropriate cleaning equipment’s and
chemicals?
Distinguish cleaning and sanitizing method?

Wash the dishes?

Clean and sanitize cutting boards and slicers?

Clean and sanitize range?

Clean and Sanitize Dishwashing Machine?

Clean and Sanitize refrigerator?

Clean and Sanitize sinks and drains?

Store Kitchen tools, Utensils and equipment?

Organize kitchen cabinets?

Use cleaning equipment and supplies safely in

accordance with manufacturer’s instructions?

Identify the cleaning equipment’s that may

require cleaning and need to be assembled and
disassembled?
Assemble and Disassemble cleaning
equipment’s safely?
Identify equipment’s and supplies that require
cleaning prior to storage?
Store equipment’s and supplies safely in the
designated position and area?
 Competent  Not Yet Competent
Trainees Name and Signature
Trainers Name and Signature

Prepared by:

MARK LLOYDJHON O. ROSIMO

Trainer
 TABLE OF SPECIFICATION

Understanding
Remembering
Objectives/

# of items/
Content

Evaluating
Analyzing

% of test
Applying
Creating
area/Topics

Cleaning and
Sanitizing 10/
44 12,13 37,38 1,2,3 50 56
kitchen 16.67%
equipment

Use of potable
water for
cleaning and 15,16, 10/
45 39 4,5,6 51 57
sanitizing 17 16.67%
kitchen
equipment

Clean
Equipment
14, 10/
stored in 46 40 7,8,9 52 58
28,29 16.67%
designated
place

Standard way
of using
24,30, 10,11, 10/
cleaning 47 41 53 59
31 18 16.67%
supplies and
equipment

Cleaning
equipment;
32,33, 19,20, 10/
Assembled and 48 42 54 60
34 21 16.67%
disassembled
safely

Storing 25,26, 10/

Cleaning 49 35,36 43 55 22,23
27 16.67%
Equipment
 TOTAL 6 16 7 18 6 7 60/100%

Prepared by:

MARK LLOYDJHON O. ROSIMO

Trainer

San Jose Center of Skills Technical School

San Jose, Occidental Mindoro
 Mimaropa Region

Name:_________________________________ Date:______ Score:________

TEST BEGINS HERE

A.) Scrambled Words
Directions: Given the scrambled letters below, unscramble them to get a
word or a group of words related to “Cleaning and sanitizing Kitchen
Equipment”. Write your answer opposite each item on your answer
sheet.
1. AINSZTEI - __________________________
2. PENMEQUTI - __________________________
3. NGILCAEN - __________________________
4. CNKTIEH - __________________________
5. LCEHIMAC - __________________________

B.) Multiple Choice

Direction: Read the following statements carefully and choose the best
answer from the given choices. Write only the letter of your answer in a
capital letter on your answer sheet.
1. It is the process of removing food and other types of soils from a
surface, such as a dish, glass or cutting board.
a. Arranging b. Cleaning c. Removing d. Sanitizing
2. It is done to kill bacteria that cannot be seen by the naked eye.
a. Arranging b. Cleaning c. Removing d. Sanitizing
3. Which of the following equipment’s needs to clean and sanitize?
a. Containers b. Glassware’s c. Knives d. All of the above
4. It is commonly referred to as degreasers used on surfaces where
grease has burned on.
a. Solvent Cleaners b. Acid Cleaners c. Abrasives d.
Detergents
5. Aling Aime finds it hard to remove tough soils from the used pots
and pans. It does not respond to cleaning agents she used. If you
will help her, which of the following will you recommend that will
surely solve her problem?
a. Solvent Cleaners b. Acid Cleaners c. Abrasives d.
Detergents
6. Which of the following is the proper order in washing the dishes?
a. Utensils, Chinaware, Silverware, Glassware
 b. Silverware, Utensils, Glassware, Chinaware
c. Chinaware, Glassware, Utensils, Silverware
d. Glassware, Silverware, Chinaware, Utensils
7. Which of the following should be practiced when using cutting board
to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food.
b. Keep separate chopping board for your meat and your vegetables.
c. Clean the chopping board if needed.
d. Scrape chopping board before using.
8. This fundamental cleaning procedure neutralizes any alkaline
residues left and removes any mineral soil present.
a. Rinse b. Cleaning Cycle c. Acid Rinse d. Sanitize
9. You use this to increase the contact time of the chemical solutions
to improve cleaning with less mechanical force.
a. Foam b. Mechanical c. Clean in Place d. Clean Out of
Place
10. It uses friction for food soil removal.
a. Foam b. Mechanical c. Clean in Place d. Clean Out of
Place
11. The following statements are points to note in storing cleaned and
sanitized items, except:
a. Cleaned items must be put back in their correct and designated
place.
b. Staff who store and stack items of equipment and utensils must
ensure that their hands are clean before handling the sanitized
items.
c. Failure to immediately and properly store cleaned items and
equipment may also mean that it is safe to use.
d. The correct ‘designated place’ for storing items can include shelving
and racks.
12. Which of the following does not belong to the ten steps in
organizing kitchen cabinets?
a. Think about what you reach most often and make sure it gets a
position that’s easy to reach.
b. Cups, bowls, and glasses must be inverted for storage.
c. Take a cabinet full of glasses and line them up by color.
d. Cabinets should be stored in a wet place.
13. Why all equipment’s and utensils must be stored or stacked in the
designated places?
 a. To make sure items are where they should be when required for
use.
b. To hide it to the guests/visitors.
c. To make sure no one will be using it.
d. To make the kitchen look untidy.
14. What is the first step in organizing kitchen cabinet?
a. Remove all the equipment and scrub shelves with soapy water.
b. Pretend it has a glass door and that everyone is going to see what’s
inside.
c. Think about what you reach most often and make sure it gets a
position that’s easy to reach.
d. Cups, bowls, and glasses must be inverted for storage.
15. The correct ‘designated place’ for storing items can include?
a. Shelving and racks b. Cupboards c. Drawers d. All of the
above
16. This cleaning equipment can be made from a variety of materials,
ranging from straw to a synthetic coarse bristle-like material and
its purpose is to remove dust, dirt and grime from surfaces.
a. Brooms and brushes b. Mops c. Buckets d. Vacuum
Cleaners
17. It is standard procedure in all premises that cleaning staff wear
this when cleaning or handling chemicals. What Cleaning
equipment is this?
a. Warning Signs b. Garbage Receptacle c. Protective Gloves d.
Mops
18. This cleaning equipment will be necessary when using cleaning
chemical on grill tops and oven cleaning procedures for protection
of the airways.
a. Garbage Receptacles c. Brooms and Brushes
b. Protective Face Masks d. Vacuum Cleaner

19. It is used for cleaning, polishing and dusting.

a. Broom b. Brush c. Cloth d. Sponge

20. It is used to warn customers of the danger or to warn staff,

delivery drivers, repair people who are on the premises.
a. Protective Face Masks c. Garbage Receptacle
b. Protective Gloves d. Warning Signs
21. The following statements are the things you should do if you don’t
know how to operate an item of cleaning equipment, except:
a. Assume that you know what to do so that the supervisor will be
impressed.
b. Ask you supervisor to show you what to do.
c. Ask for formal on-the-job training in the use of that item.
d. Watch a more experienced person operate the item – and ask them
what to do.
22. What is the first step you should do when you do repairs or
disassemble and assemble equipments?
a. As you remove each part, note where the part came from.
b. Assign each part a number indicating the order in which you
removed it.
c. Lay it down on the rag in clockwise order.
d. Lay a clean, lint-free rag down on a flat surface, near enough to
reach without having to get up or walk to it.
23. The key to knowing how to operate cleaning equipment safely and
correctly is to?
a. Assume that you know how to operate the cleaning equipment.
b. Receive training in how to do so.
c. Try to operate the cleaning equipment without the knowledge of the
supervisor
d. Make yourself busy so that the supervisor did not let you operate
the equipment.
24. Why does assemble and disassemble cleaning equipment must be
done correctly?
a. To make the equipment look clean.
b. To sanitize equipments with hot water.
c. To prevent damage to the equipment.
d. To make the equipment untidy.
25. When you’re ready to reassemble everything, how will you begin?
a. Begin with the last part you removed
b. Begin clockwise through the parts on the rag.
c. Since you’ve numbered the parts, you should go on in order.
d. Test the equipment if it works.
26. This cleaning equipment must be washed in hot soapy water,
rinsed thoroughly, squeeze-dried, and then hung up to air dry
before storing.
 a. Vacuum Cleaners b. Mops c. Buckets d. Dishwasher

27. The following are guidelines needed to be considered when storing

chemicals, except:
a. The store room for chemicals must be well lit and ventilated.
b. Keep containers open and labeled.
c. Keep chemicals away from a naked flame or excessive heat.
d. Instructions for safe chemical handling must be posted.

28. The following are reasons why equipment stored in a clean

condition and in the right location, except:
a. So that equipment can be quickly and conveniently located.
b. So that equipment can be reused straight away.
c. For stocktaking purposes.
d. You just want to.

29. It must be cleaned out at the end of each shift and the bag
replaced, if required, and its attachments must be wiped clean.
a. Vacuum Cleaners b. Mops c. Buckets d. Dishwasher

30. When you were storing chemicals, you need to?

a. Leave the chemicals where it is.
b. Keep the chemicals open.
c. Necessary PPE should be present.
d. Store chemicals in a food container.
C.) True or False
Directions: Read the following statements and answer if the statement is
true or false. Write letter T if the statement is correct and letter F if the
statement is wrong.
1. Wash glasswares first and wash pots and pans last.
2. Plastic and wooden cutting boards can be sanitized using a diluted
liquid chlorine bleach solution.
3. Wash inside shelves and trays of the refrigerator at least once a month
with baking soda.
4. Dishes can’t be washed easily if you keep them under the water while
scrubbing them for particles to lift away.
5. Time is one of the factors affecting the cleaning process.
 6. If you are not sure what to do in order to prepare or disassemble
cleaning equipment safely, ask your supervisor.
7. When you’re ready to reassemble everything, and if you’ve numbered
the parts, you should go on in order.
8. Where there is a need to assemble and disassemble cleaning
equipment, this must be done correctly to avoid potential dangers
caused by incorrect assembly or disassembly.
9. Employers are under a legal obligation to supply training to you and
also to monitor your activities to make sure you injure yourself.
10. When you perform repairs, you need a procedure that helps you take
things apart and get them back together.
11. It is important for all equipment to be cleaned after every use before
storage.
12. Before equipment can be stored away, it should be checked to ensure
it is clean and ready to be reused.
13. Store chemicals or cleaning agents in food containers.
14. The room should be used for storing foods and chemicals.
15. When storing left-over chemicals, check what cleaning agents and
chemicals remain in storage.
D.)Completion Test
Directions: Fill me In; Below are some of the kitchen tools and
equipment. Draw a smiling face if you know them, and draw a
sad face if you don’t in the opposite column under

Remarks. Put a if you know how to clean and sanitize them, and

if you don’t in the next column.

Kitchen Tools and Remarks

Equipment
I Know It I Can Clean and
Sanitize Them.
1. Pots and Pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator
 San Jose Center of Skills Technical School
San Jose, Occidental Mindoro
Mimaropa Region

ANSWER SHEET
Qualification COOKERY NC II
Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES

NAME: SCORE:
A. Scrambled B. Multiple Choice C. True or False
Words 1. 11. 21. 1. 11.
1.
2. 12. 22. 2. 12.
2.
3. 13. 23. 3. 13.
3.
4. 14. 24. 4. 14.
4. D. Fill Me In
5. 15. 25. 5. 15.
5.
Kitchen Tools
6. and 16. 26. Remarks 6.
Equipment
I Know It I Can7.Clean and
7. 17. 27.
Sanitize Them.
8. 18. 28. 8.
1. Pots and Pans
9.
2. Silverware 19. 29. 9.
10.
3. Chinaware 20. 30. 10.
4. Range
5. Refrigerator

___________________________________________ __________________
Trainee’s Name and Signature Date

___________________________________________ _________________
Trainer’s Name and Signature Date

San Jose Center of Skills Technical School

San Jose, Occidental Mindoro
Mimaropa Region
ANSWER KEY
Qualification COOKERY NC II
Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES
A. Scrambled B. Multiple Choice
C. True or
Words 1. B 11. C 21. A
False
1. SANITIZE 2. D 12. D 22. D 1. T 11. T
2. EQUIPMENT 3. D 13. A 23. B 2. T 12. T
3. CLEANING 4. A 14. D 24. C 3. F 13. F
4. KITCHEN 5. C 15. B 25. A 4. F 14. F
5. CHEMICAL
D. Completion6.
Test D 16. A 26. B 5. T 15. T
7.and B
Kitchen Tools 17. C 27. B
Remarks6. T
Equipment
8. C 18. IBKnow It
28. D I7.
Can Clean
F and
Sanitize Them.
9. A 19. C 29. A 8. T
6. Pots and Pans
10. B 20. D 30. C 9. F
7. Silverware 10 T
.
8. Chinaware

9. Range

10.Refrigerator

INSTITUTIONAL COMPETENCY ASSESSMENT RESULTS SUMMARY

Candidate’s Name:

Trainers Name:

Title of Qualification / Cluster of

Units of Competency

Assessment Center: Date:

The performance of the candidate in the following unit(s) of competency and

Satisfactory Not Satisfactory
corresponding methods

Units of Competency

Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the competencies
identified in the above-named Qualification/Cluster of Units of Competency

Recommendation:  For issuance of COA/COT  For submission of

additional documents
 For re-assessment (pls.
specify)
(Indicate title of COA, if full
Qualification is not met) Specify: _

Did the candidate overall performance meet the required evidences/standards?  YES  NO

OVERALL EVALUATION  Competent  Not Yet Competent

General Comments [Strengths/Improvements needed]
Candidate’s signature: Date:

Trainer’s signature: Date:

Assessment Center Manager
Date:
Signature:

CANDIDATE’S COPY (Please present this form when you claim your COA/COT

INSTITUTIONAL COMPETENCY ASSESSMENT RESULTS SUMMARY

Name of Candidate: Date:

Name of School: Date:

Assessment Results:  Competent  Not Yet Competent

Recommendation:  For issuance of COA/COT  For submission of

(Indicate title of COA, if full
Qualification is not met)
______________________________
additional documents
 For re-assessment (pls.
specify)
____________________________

Assessed by: _ Attested by:

Name and Signature Name and Signature
Date: Date: