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TLE Cookery q3 Mod3 v1
TLE Cookery q3 Mod3 v1
Government Property
NOT FOR SALE
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Technology Livelihood Education - Grade 8
Alternative Delivery Mode
Module 3: ( Cookery )
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 royalty.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book 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.
Pablito B. Altubar
CID Chief
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Table of Contents
What This Module is About....................................................................................................................i
What I Need to Know.........................................................................................................................i
How to Learn from this Module..........................................................................................................i
Icons of this Module..............................................................................................................................ii
What I know..........................................................................................................................................1
Pre-test..........................................................................................................................................1
Multiple Choice:.............................................................................................................................1
Maintain Appropriate Kitchen Tools Equipment, and Paraphernalia....................................................2
...........................................................................................................................................................2
What I Need to Know........................................................................................................................2
What’s In...........................................................................................................................................2
Activity 1: Memorize Me”..............................................................................................................2
What’s New........................................................................................................................................3
Activity 2 “Clean Up”.....................................................................................................................3
What is It...........................................................................................................................................3
Information Sheet 2.1........................................................................................................................3
What’s More......................................................................................................................................6
Activity 3: “ Picture Me Out”Direction :........................................................................................6
What I Have Learned.............................................................................................................................7
Activity 4 “ Fill Me In”....................................................................................................................7
Activity 5 “ Check Me “................................................................................................................7
Activity 6: ‘ Arrange Me ‘..............................................................................................................7
What can I Do....................................................................................................................................7
Activity 7 “ Perform Me”...............................................................................................................7
Summary...............................................................................................................................................8
Assessment:.......................................................................................................................................8
Multiple Choice:.............................................................................................................................8
Key to answers....................................................................................................................................10
Refences:.............................................................................................................................................11
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What This Module is About
Maintain appropriate kitchen tools, equipment, and paraphernalia
Kitchens is the place where you prepare and cook your food. It is the place that can
be quickly become the perfect breeding ground for bacteria and germs, particularly when
you are cooking for your family or in restaurant. You can avoid this through proper
cleaning of kitchen utensils like wooden, metal, stone and plastic kitchen equipment and
surfaces right after cooking, and by removing harmful microorganisms through periodic
sanitization. Proper storage of kitchen equipment can help ensure the maintenance of a
clean, safe kitchen.
Kitchen equipment and surfaces, including pots, pans, utensils, countertops and
cutting boards, can be washed with water and dish detergent. After removing detachable
parts, scrub these items with warm soapy water and a brush or sponge, making sure to
remove any food debris and residual organic matter. Air dry, or dry with a clean paper
towel
Sanitizing, is the process of reducing bacteria to a safe level, heat and chemicals
can be used as a method for sanitizing, soaking kitchen utensils and equipment in the
solution, rinse with hot water to reduce the bacteria, air-dry.
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 operarting procedures maintain kitchen tools, equipment,
and work areas
TLE_HECK7/8MT-0b-2
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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 is use to remove heavy accumulations of soil that are difficult to remove
with detergents, It also be use to disinfect.
A.) solvent cleaners C.) acid cleaners
B.) abrasive cleaners D.) detergent
2. Use periodically on surfaces where grease has burned on. This 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 alloted 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.) quarternary amonium 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
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Maintain Appropriate Kitchen Tools
Lesson Equipment, and Paraphernalia
2
What I Need to Know
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
1) ________________
2) _________________
3) _________________
4) _________________
5) _________________
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What’s New
Activity 2 “Clean Up”
List down at least 5 hygenic practices in the kitchen?
https://www.google.com/search?
client=safari&rls=en&q=basic+hygiene+practices+in+kitchen&ie=UTF-8&oe=UTF-8
What is It
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
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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:
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
(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).
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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.
Perform the three steps needed to effectively clean and sanitize utensils in your
kitchen: Washing, sanitizing and drying
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Information Sheet 2.3
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
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.
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.
What’s More
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Activity 3: “ Picture Me Out”Direction : Based on the the
pictures given identify the following cleaning agents,
chemical sanitizers, and
https://images.app.goo.gl/3Y3B63cHrtMZGXfX6
https://images.app.goo.gl/yZgboh9dZ7ZkNcVX7
https://images.app.goo.gl/eBqxZwJYjXPC1Zb36
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Complete the following table
Chemical Advantage Disadvantage
1.
Chlorine 1.
2.
1. 1.
Iodine
2. 2.
Quaternary 1.
Ammonium 1.
Compouds 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.
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 sanitiser or very hot water were used in absence of dishwasher.
Activity 6: ‘ Arrange Me ‘
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.
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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.)
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.
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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
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 pemises?
A ) detergent, broom, rugs C) broom, cleaning rugs, acid
B) broom, detergent ,solvent D.) broom, cleaning rugs,bucket
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Key to answers
Activity 1: “Memorize Me”
List down at least 5 Kitchen tools in the kitchen
1. Colander
2. Knife
3. Spoon
4. Fork
5. Stove
Activity 2 “ Clean Up”
List down at least 5 hygenic practices in the kitchen?
1. Keep fingers away from your facce, mouth, hair, skin and other parts of the bldy
2. Don’t brush or comb your hair when you are near food.
3. Wash your hands frequently.
4. Never smoke in food areas.
5. Do not handle food with bare hands- use gloves instead.
6. Do not eat or chew gum in food handling areas.
Activity 3 “ Picture Me Out”
( Answers may vary as this personal inventory)
Activity 4 “ Fill Me
Advantages and Disadvantages of Different Chemical Sanitizers
Complete the following table
Chemical Advantage Disadvantage
1. Corrosive, irritating to the skin,
1.Effective on a wide variety of bacteria;
effectiveness decreses with increasing pH of
Chlorine highly effective; not affected by hard;
solution2. loses activity in the presence of
water; generally inexpensive
organic matter
1.Forms brown color that indicates
1. Effectiness decreases greatly with an
strength
increase in pH.
Iodine
2. not affected by hard water
2. Should not be used in water that is at
120óF or hotter
3. less irritating to the skin than chlorine
1.nontoxic,odorless 1. Slow destruction of some microorganisms,
Quaternary Ammonium
not campatible with some detergents and
Compouds
2. colorless, noncorrosive, nonirritating hard water
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.
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