8

Technology and Livelihood Education

COOKERY
Module 3
Maintain Appropriate Kitchen Tools,
Equipment, and Paraphernalia
Technology Livelihood Education - Grade
8 Alternative Delivery Mode
Module 3: (Cookery)
First Edition, 2020

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Published by the Department of Education – Division of Gingoog City

Division Superintendent: Jesnar Dems S. Torres, PhD, CESO VI

Development Team of the Module

Author/s: Susan P. Guevarra

Reviewers: Elvira A. Almonte
Illustrator and Layout Artist: Jonie Mar D. Rebucas
Management Team
Chairperson:Jesnar Dems S. Torres, PhD, CESO VI
Schools Division Superintendent

Co-Chairpersons: Conniebel C.Nistal ,PhD.

Assistant Schools Division Superintendent

Pablito B. Altubar CID Chief

Members Elvira A. Almonte, EPS Narcisa G.

Sabello, PSDS Imelda R. Fabe, PSDS
Himaya B. Sinatao, LRMS Manager Jay
Michael A. Calipusan, PDO II Mercy M.
Caharian, Librarian II

Printed in the Philippines by

Department of Education – Division of Gingoog City
Office Address: Brgy. 23, National Highway, Gingoog
City Telefax: 088 328 0108/ 088328 0118
E-mail Address: gingoog.city@deped.gov.ph
 Table of Contents
What I know................................................................................................................................................................................ i
What I Need to Know.................................................................................................................................................................1
What’s In.................................................................................................................................................................................... 1
What’s New................................................................................................................................................................................1
What is It.................................................................................................................................................................................... 1
What I Have Learned...............................................................................................................................................................5
What can I Do.............................................................................................................................................................................5
Summary.................................................................................................................................................................................... 6
Assessment:...............................................................................................................................................................................6
Key to answer............................................................................................................................................................................. 7
Refences:.................................................................................................................................................................................. 11
 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. These cleaners are used to remove heavy accumulations of soil that are difficult to
remove with detergents, it also be used to disinfect.
A.) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
2. Use periodically on surfaces where grease has burned on. These cleaners are often
called degreasers.
A.) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
3. Use to wash tableware, surfaces, and equipment. Detergents can penetrate soil
quickly and soften it.
A.) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
4. 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.
A.) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
5. Sanitizing method that are uses chlorine, iodine, and quaternary ammonium.
A.) heat C.) cooking
B.) chemicals D.) detergent
6. To make diluted vinegar solution you need to mix gallon warm water in a bucket
with 1/2 cup white vinegar and 1 tsp. dish soap.
A.) 1 gallon C.) 3 gallons
B.) 2 gallons D.) 4 gallon
7. Contact time allotted in using chlorine
A.) 1 minute C.) 15 seconds
B.) 2 minutes D.) 7 seconds
8. A chemical that is none toxic, odorless, colorless, noncorrosive and nonirritating. Stable to
heat and relatively stable to organic matter.
A.) chlorine C.) iodine
B.) acid D.) quaternary ammonium compound
8. What is the first in cleaning and sanitizing kitchen tools and equipment?
A.) sanitizing C.) drying
B.) washing D..) rinsing
10. It is the process of removing food and other types of soil from a surface,
A) sanitizing C.) drying
B.) washing D.) cleaning

i
 Maintain Appropriate Kitchen Tools
Equipment, and Paraphernalia
Lesson

2
What I Need to Know

At the end of this module, you should be able to:

LO 2 Maintain Appropriate Kitchen Tools, Equipment and Paraphernalia
1.1 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia

1.2 clean and sanitize kitchen tools and equipment following manufacturer’s instructions

1.3 use cleaning tools, equipment and paraphernalia in accordance to standard operating
procedures maintain to standard operating procedures maintain kitchen tools, equipment, and
work areas

TLE_HECK7/8MT-0b-2

What’s In

Activity 1: Memorize Me”

List down at least 5 Kitchen tools in the kitchen.

1)
2)
3)
4)
5)

What’s New
Activity 2 “Clean Up”

List down at least 5 hygienic practices in the kitchen?

https://www.google.com/search?client=safari&rls=en&q=basic+hygiene+practices+in+kitche
n&ie=UTF-8&oe=UTF-8

What is It
InformAtion Sheet 2.1
CLEANING AND SANITIZING
1
 https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-40279365

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 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.

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 171oF
2
 (77oC). If a high-temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180oF (82oC). For stationary rack,
single temperature machines, it must be at least 165oF (74oC). 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
55oF(13oC) and 120oF (49oC).
 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.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution, one must
first determine which chemical is being used -- chlorine, iodine, or quaternary ammonium.
Test kits are not interchangeable so check with your chemical supplier to be certain that you
are using the correct kit. The appropriate test kit must then be used throughout the day to
measure chemical sanitizer concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers

Information Sheet 2.2

Perform the three steps needed to effectively clean and sanitize utensils in your
kitchen: Washing, sanitizing and drying

Information Sheet 2.3

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 kitchen area.
There are several surfaces around the kitchen, and by making a homemade versatile
3
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.

Activity 3: “Picture Me Out “Direction: Based on the pictures given identify

the following cleaning agents, chemical sanitizers, and cleaning tools.
Encircle the cleaning
agents, box the sanitizing agents

and check the cleaning tools.

https://images.app.goo.gl/3Y3B63cHrtMZGXfX6
https://images.app.goo.gl/yZgboh9dZ7ZkNcVX7

4
https://images.app.goo.gl/eBqxZwJYjXPC1Zb36

5
 What I Have Learned
Activity 4 “Fill Me in”
Advantages and Disadvantages of Different Chemical Sanitizers
Complete the following table
Chemical Advantage Disadvantage
1.
Chlorine 1.
2.
1. 1.
Iodine
2. 2.
Quaternary 1.
Ammonium 1.
Compounds 2.

Activity 5 “Check Me “

Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write your
answer on a separate sheet of paper.
a.) Utensils need to be thoroughly washed in cold soapy water.
b.) Follow the instructions on the sanitizer’s container carefully.
c.) All utensils must then be thoroughly dried before they are re-used.
d.) Cleaning will remove most of the dangerous bacteria present in the utensils. e.) Chemical sanitizer
or very hot water were used in absence of dishwasher.
Activity 6: ‘Arrange Me ‘
Cleaning kitchen premises
Arrange the following steps chronologically. Use A for the first step, B for second and so
on. Write your answer on a separate sheet of paper.
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

What can I Do

Activity 7 “Perform Me”

The students will Perform the three steps needed to effectively clean and sanitize utensils in
your kitchen: Washing, sanitizing and drying

Take video or pictures of your performance and send it to our chat group.( 10 pts.)

6
Summary
Cleaning is removing food and other types of soil from a surface, and 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. This procedure 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.
Cleanliness in the house kitchen should be the first priority because it is the place
where food is placed, prepared and served. Through this module student will appreciate the
value of Cleaning and sanitizing kitchen tools, equipment and paraphernalia, it helps prevent
pest infestations and to remove all of germs and bacteria that accumulate regularly in our
kitchen area. It also helps our business stay compliant with food safe rules, laws, and
regulations.

Assessment:

Multiple Choice:
Directions: Read and answer the questions below. Select the letter of the best answer from
among the given choices.
1. It is done using heat, radiation, or chemical, this method is commonly in
restaurant.
A.) sanitizing C.) drying
B.) washing D..) rinsing
2. What chemicals that are corrosive, irritating to the skin, effectiveness decreases with
increasing pH of solution?
A. ) chlorine C.) iodine
B.) acid D..) quaternary ammonium compound
3. Chemicals that 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.
A) chlorine C.) iodine
B.) acid D..) quaternary ammonium compound
4. What is the contact time for Iodine?
A. ) 7 seconds C.) 30 seconds
B.) 10 seconds D.) 45 seconds
5. What cleaners that are used to remove heavy accumulations of soil that are difficult
to remove with detergents, it also be used to disinfect.
A. ) solvent cleaners C.) acid cleaners
B) abrasive cleaners D.) detergent
6. What kind of cleaners are often called degreasers?
A) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
7. Use to wash tableware, surfaces, and equipment. Detergents can penetrate soil
quickly and soften it.
A) solvent cleaners C) acid cleaners
B.) abrasive cleaners D) detergent
8. 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.
A) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D) detergent
9. Sanitizing method that are uses chlorine, iodine, and quaternary ammonium.
A. ) heat C.) cooking
B) chemicals D.) detergent
10 What the things you in cleaning kitchen premises?
A) detergent, broom, rugs C) broom, cleaning rugs, acid
7
B) broom, detergent, solvent D.) broom, cleaning rugs, bucket

8
 0 0
D .9 D .9
Key to answer B 8
.
7
B 8
.
7
D . C .
D 6
. D 6
.
A .5 A .5
B 4
. B 4
.
C .3 C .3
D .2 D .2
A .1 A .1
Post-
B . A Pre- .
Test ( Answers may vary as this personalTest
performance)
“ Perform Activit
C 5. Make an all-purpose cleaner Me”in a spray y 7
bottle
odor and keep the kitchen smelling
E4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around fresh. your kitchen to
absorb surfaces with a cleaning
A 3. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and rag.wiping
D 2. Spray all-purpose cleaner onto down
kitchen surfaces and wipe off with a damp cleaning
rag. across your kitchen
B 1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and
floors.
wipe “Arrange Activit
e..) Chemical sanitiser or very hot water were used in absence Me”of dishwasher.
y 6:
d. ) Cleaning will remove most of the dangerous__/__ bacteria present in the utensils.
c.) All utensils must then be_x__ thoroughly dried before they are re-used.
b.) Follow the instructions _/__on the sanitizer’s container carefully.
a.) Utensils need to be thoroughly __/_ washed in cold soapy water.
__/_ separate sheet of
Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write yourpaper. answer
on a “ Check Activit
hard 2. colorless, noncorrosive, Me “ y5
not campatible with some detergents nonirritating Compo
water
1. Quaternary uds
w destruction and
of some Sl 1.nontoxic,odorl Ammonium
microorganisms, o 3. less irritating to the skinessthan
120óF or chlorine
2. Should not be used in water that
hotter
is at 2. not affected by hard
water Iod
increase in ine
1. Effectiness decreases greatly pH. with stren
an 1.Forms brown color thatgth
organic indicates
water; generally
solution2.
s loses activity in the
matter highly effective; not affected by
inexpensive Chlor
effectiveness
ki decreses
presencewithof increasing
1.Effective on a wide variety of
hard; ine
n 1.pH of
Corrosive, irritating to
bacteria;
, the
Disadvant Advant Chemi
age age Complete the following cal
Advantages and Disadvantages of Differenttable Chemical
Sanitizers Activity 4 “ Fill
( Answers may vary as this personal Me
inventory)
3 “ Picture Me Acti
6. Do not eat or chew gum in food handling
Out” vity
Do not handle food with bare hands- use gloves
areas. 5
instead. 4. Never smoke in food .
3. Washareas.
your hands
2. Don’t brush or comb your hair when you are near
frequently.
1. Keep fingers away from your facce, mouth, hair, skin
food. and other parts of the
bldy
at least 5 hygenic practices in the List
kitchen? “ Clean 5.
Activit
down
Up” Stov
y 24.
3.
e
For
Spoo2.
k
1.Knif
n
Colande e
in the ListMdown at least 5 Kitchenr
kitchen e tools
“Memor Activit
”Key to ize y 1:
10
answers
Refences:
http://www.depedbataan.com/resources/kto12-tle-teachers-guide-for-grades-7-8
http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_m
odule.pdf https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-
40279365 https://prezi.com/lx8htoqdwmqo/maintain-kitchen-tools-equipment-and-
working- areahttps://
https://www.youtube.com/watch?v=MshwM4JFI_w https://www.youtube.com/watch?
v=5NVxZShofWw https://www.youtube.com/watch?v=eyI5-- dMHXUkitchen?
https://www.google.com/search?client=safari&rls=en&q=basic+hygiene+pr actices+in+
(https://homeguides.sfgate.com/clean-sanitize-store-kitchen-equipment-
101900.html)kitchen&ie=UTF-8&oe=UTF-8Amy Brown, Understanding Food, 2nd
Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised, Chas A.
Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al.,
BASIC FOODS FOR FILIPINOS, 95-100
How to Clean and Store Baking Tools and Equipment |eHow.com
http://www.ehow.com/how_4737453_clean-store-baking-
toolsequipment.html#ixzz1sMoZ00Jd

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