9

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY
QUARTER I
Week 1 -Lesson 3

CapSLET
Capsulized Self - Learning
Empowerment
Toolkit

Schools Division Office of Zamboanga City

Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self - Learning Empowerment Toolkit

SUBJECT &
GRADE/LEVEL TLE 9 QUARTER 1 WEEK 2

TOPIC Chemicals used in cleaning and sanitizing kitchen tools and equipment

LEARNING CODE
Identify the chemicals to be utilized in
COMPETENCY
cleaning and sanitizing kitchen tools and
equipment
1. Classify the chemicals used in cleaning and sanitizing kitchen tools and
LEARNING
OBJECTIVES
equipment;
2. Describe the importance of using the cleaning agents.
IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Cleaning Compound

1. Detergents. These are cleaning agents,

solvents or any substance used to wash table wares,
surfaces, and equipment. Example: soap, soap
powders, cleaners, acids, volatile solvents and
abrasives.

2. Solvent Cleaners commonly referred to as

degreasers used on surfaces where grease has burned
on. Ovens and grills are examples of areas that need
frequent degreasing. These products are alkaline
based and are formulated to dissolve grease.
3. Acid Cleaners. Used periodically in removing
mineral deposits and other soils that detergents
cannot eliminate such as scale in washing machines
and steam tables, lime buildup on dishwashing
machines and rust on shelving.

4. Abrasives – are generally used to remove heavy

accumulations of soil that are difficult to remove
with detergents, solvents and acids. These products
must be carefully used to avoid damage to the
surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
1. ammonia4. carbolic acid7. soap
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2. dish washing liquid 5. Timsen
3. Chlorine 6. Disinfectants
Factors that influence the cleaning process

Soil – varying degrees of food soil will be deposited on the equipment during production. These food soils
will require complete removal during the cleaning process and will affect the cleaning compound used, along
with the method of cleaning.

Time – the longer a cleaning solution remains in contact with the equipment surface, the greater the amount
of food soil that is removed. More time in contact with the soil reduces the chemical concentration
requirements.

Temperature – soils are affected by temperature in varying degrees. In the presence of a cleaning solution most
soils become more readily soluble as the temperature increases.

Chemical concentrations – it varies depending on the chemical itself,

type of food soil, and the equipment to be cleaned. Concentration will normally be reduced as time and temperature
are increased.

Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent flow and
pressure inside a pipeline. This aids in soil removal and typically reduces time, temperature and concentration
requirements.

Water – minerals in hard water can reduce the effectiveness of some detergents or a sanitizers. Water pH
ranges generally from pH5-8.5. However, highly acidic water may require additional buffering agents. Water
used for cleaning and sanitizing must be potable and pathogen free.

SAQ-1: Where do we usually use the detergent?

SAQ-2: Can we use acid cleaners in washing dishes? Why?

Let’s Practice!

(Answer on the Answer Sheet provided for Activity and Assessment.)

To know how much you have learned from the cleaning agent. Answer the following question. Direction:

Choose the letter of the correct answer. Write on the space provided for.

1. Used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and
acids.
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

2. These are cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

3. Referred to as degreasers used on surfaces where grease has burned on.

a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner
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4. It is used periodically in removing mineral deposits and other soils that detergents cannot eliminate
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

REMEMBER
Key Points

Here are the key points to remember in using cleaning agents.

The major function of cleaning compounds is to lower the surface tension of water so that soils may be
loosened and flushed away. Detergent auxiliaries are included in cleaning compounds to protect
sensitive surfaces or to improve the cleaning properties.

Purposes of cleaning agents include health, beauty, removing offensive odor, and avoiding the spread of
dirt and contaminants to oneself and others. Some cleaning agents can kill bacteria

TRY
Let’s see how much have you learned today!
(Answer on the Learner’s Activity and Assessment sheets.)

Answer on the Learner’s Activity and Assessment sheets.)

Let’s see how much have you learned today!

Directions: After learning the different cleaning agents. You are to look for a sample of detergent, solvent

cleaner and abrasive cleaner in your home and paste it here.

PASTE
IT
HERE

1. DETERGENT 2. SOLVENT 3. ACID

CLEANER
CLEANER

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 K to 12 Learning Module in Cookery 9
REFERENCE/S

This learning resource contains copyrighted materials. The use of which has not been specifically authorized by the
copyright owner. We are making this learning resource in our efforts to provide printed and e-copy learning resources
available for the learners in reference to the learning continuity plan of this division in this time of pandemic.
DISCLAIMER This LR is produced and distributed locally without profit and will be used for educational purposes only. No
malicious infringement is intended by the writer. Credits and respect to the original creator/owner of the materials
found in this learning resource.

Written by:

REMEDIOS J. BONTIA
Teacher III
Don Pablo Lorenzo Memorial High School

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 CapSLET
Learner’s Activity and Assessment Sheets

SUBJECT
NAME
YEAR AND SECTION
TEACHER’S NAME
SAQ 1: Where do we usually use the detergent?

SAQ 2: Can we use acid cleaners in washing dishes? Why?

Let’s Practice!

To know how much you have learned from the cleaning agent. Answer the following question. Direction:

Choose the letter of the correct answer. Write on the space provided for.

1. Used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and
acids.
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

2. These are cleaning agents, solvents or any substance used to wash table wares, surfaces, and equipment
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

3. Referred to as degreasers used on surfaces where grease has burned on.

a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

4. It is used periodically in removing mineral deposits and other soils that detergents cannot eliminate
a. Detergent b. Acid cleaner
c. Abrasive cleaner d. Solvent cleaner

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 TRY
Let’s see how much have you learned today!
Directions: After learning the different cleaning agents. You are to look for a sample of detergent, solvent

cleaner and abrasive cleaner in your home and paste it here.

PASTE
IT
HERE

1. DETERGENT 2. SOLVENT 3. ACID

CLEANER
CLEANER

Topic:
Learning Competency:
ANSWER KEY

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 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TLE - Cookery 9 Grade Level : 9

Title: Chemicals used in cleaning and sanitizing kitchen tools and
equipment Quarter: 1
Week: Week 2 - Lesson 3
Learning Competency: Identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment

Instructions:

1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached
Summary of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. √
2. The copyrighted texts and visuals used in the LR are √
cited.
3. The copyrighted materials used in the LR are accurately
cited. √
4. The references are properly cited in the Reference/s box √
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied
√
Factor II. Learning Competencies
1. Content is consistent with the targeted DepEd Most
Essential Learning Competencies (MELCs) intended for √
the learning area and grade level.
2. The MELC is subtasked into learning objectives based
on the Compressed Curriculum Guide Syllabus
(CCGS) of a specific learning area. √

Note: These 2 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied
√
Factor III. Instructional Design and Organization
1. The LR contributes to the achievement of specific
objectives of the learning area and grade level for which √
it is intended.
2. Sequencing of contents and activities from √
UNDERSTAND, REMEMBER and TRY within each
lesson facilitates achievement of objectives.

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 3. Content is suitable to the target learner’s level of √
development, needs, and experience.
4. Content reinforces, enriches, and / or leads to the
mastery of the targeted learning competencies intended √
for the learning area and grade level.
5. The LR develops higher cognitive skills (e.g., critical
thinking skills, creativity, learning by doing,
problem solving) and 21st century skills.
6. The LR enhances the development of desirable values
and traits such as: (Mark the appropriate box with an √
“X” applicable for values and traits only)

Note: At least 5 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied
√
Factor IV. Instructional Quality
1. Content and information are accurate. √
2. Content and information are up-to-date. √
3. The LR is free from any social content violations. √
4. The LR is free from factual errors. √
5. The LR is free from computational errors (if applicable)
6. The LR is free from grammatical errors. √
7. The LR is free from typographical errors. √
Note: At least 6 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied
√
Factor V. Assessment
1. The LR provides useful measures and information that
help the teacher evaluate learner’s progress in mastering √
the target competencies.
2. Assessment aligns with the learning competency/ies. √

3. Assessment provides clear instructions in the TRY √

section.
4. Assessment provides correct answer/s. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied
√
Factor VI. Readability
1. Vocabulary level is adapted to target users’ experience √
and understanding.
2. Length of sentences is suited to the comprehension level √
of the target user.
3. Sentences and paragraph structures are varied and √
appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities √
are clear to the target user.
5. The LR provides appropriate mother tongue for the
target user.

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 Note: At least 4 criterion items must be marked YES to Complied Not
indicate compliance to this factor Complied
√
LAYOUT AND DESIGN
Factor I. Physical Attributes
1. All necessary elements are complete. √
2. Cover elements are correct and complete. (i.e., w/ grade
indicator & learning area, CapsLET title, quarter, √
headings, division tagline)
3. The CapsLET follows the prescribed learning area color. √
4. The LR observes correct pagination. √
5. Contains accurate learning competency and code. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor Complied
√
Factor II. Layout and Design
1. The LR follows the prescribed CapsLET template. √
(maximum of 10 pages and minimum of 3 pages)
2. The LR follows the prescribed CapsLET paper size √
(long bond paper - 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this Complied Not
factor. Complied
√

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles √
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and √
italics.
Note: All criterion items must be YES to indicate compliance Complied Not
to this factor. Complied

Factor IV. Visuals

1. It contains visuals that illustrate and clarify the concept. √
2. It has images that are easily recognizable. √
3. Layout is appropriate to the child. √
4. Text and visuals are properly placed. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied
√

Recommendation: (Please put a check mark (/) in the appropriate box.)

Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision
based on the recommendations included in the Summary of Content Findings form and LR with marginal notes
must be implemented.

Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on
the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

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 Name/s Signature/s

Evaluator/s: SALVADOR G. FORGOSA

LOUSERIC T.. SANTOS

JAMES B. DE LOS REYES

Date accomplished: July 05, 2020

Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed

CapSLET

Title of the CapSLET: Chemicals used in cleaning and sanitizing kitchen tools and
equipment
Grade Level: 9
Quarter: 1
Week: 2
Part of the Brief Specific Put a check mark
CapSLET/ descriptio recommendati
Paragraph n of ons for
/ Line / Errors/ improving the
Page Findings/ identified Not
number (in Observatio criterion Implement
Implement
chronologi ns ed
ed
cal order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

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 Other Findings: Write additional comments and recommendations not captured in the
evaluation tools used.

Prepared by: Date accomplished:

SALVADOR G. FORGOSA July 05, 2020

(Signature Over Printed Name)

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