JOINT DELIVERY VOUCHER PROGRAM (JDVP)

COOKERY
Clean and Maintain Kitchen Tools, Equipment, and Premises
Module 1

Student’s Name: _______________________________Section: _________________

 MODULE

INTRODUCTION

This curriculum on Cookery leads to National Certificate Level II (NCII). This course is designing for a
high school student to develop knowledge, skills, and attitudes in the performance of Cookery tasks. It covers
core competencies namely: (1) Cleaning and maintain kitchen premises, (2) Preparing appetizers, (3) Preparing
salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) Packaging prepared foods.

To the learner:

This module provides varied and relevant activities and opportunities to determine your understanding of
the key concepts and to demonstrate core competencies as prescribed in the TESDA Training regulations in
Cookery.

This module is specifically crafted to focus on the different activities that will assess your level in terms
of skills and knowledge necessary to get a Certificate of Competency and/or National Certificate (NCII).

Successful completion of this specialization ensures that you have acquired the essential skills to be on
your way to becoming a certified chef.

After finishing all the activities in this module,

you can expect to end up with job opportunities
and experienced to set up a business enterprise
which will generate jobs for others.

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Content Standard:

The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.

Performance Standard:

The learners independently demonstrate core competencies in cookery as prescribe in the

TESDA Training regulations.

Objectives:

At the end of this module, you are expected to:

1. Explain dimensions/clusters of PECs and the different characteristics, traits per cluster.
2. Identify job opportunities through customer’s needs and wants and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; dessert;
5. Present appetizers, salad and dressing; sandwiches; dessert
6. Store appetizers; salad and dressing; sandwiches; dessert
7. Packages prepared foods.

DIAGNOSTIC ASSESSMENT

MULTIPLE CHOICE:

Direction: Read the following statements carefully and write the letter and the words of your best choice
in your answer sheet.

1. A sweet course or dish which is usually served at the end of a meal.

a. Sweet
b. Dessert
c. Stock
d. Appetizers
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2. All of the following are characteristics of good fruit desserts, except;
a. Appetizing aroma
b. Slightly chilled temperature
c. Simple and attractive
d. Moderate sweet

3. What is the process of putting your product into containers for easy distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing

4. Which of the following sanitary practices is not true in storing desserts?

a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place.
d. Safeguard the food during distribution.

5. In plating and presenting food, which among the following statements is related to textures?
a. Enhances the plate presentation.
b. Plays important part in plate presentation.
c. Adds visual interest to the food.
d. Serves as frame of the presentation.

6. It is the most important principle for sandwich safety after presentation to avoid spoilage.
a. 4 – 40 – 140
b. 4 – 140 – 40
c. 140 – 4 – 40
d. 40 – 140 – 4

7. Which of the following considerations are essential in choosing ingredients for high quality
salads?
a. Quality and quantity
b. Texture and color
c. Freshness and variety
d. Crispiness and taste

8. Which of the following guidelines is not included in making vegetable salad?

a. Cooked to a firm, crisp texture and good color.
b. Cooked until completely tender and overcooked
c. Thoroughly drained and chilled before using
d. Marinated or soaked in a seasoned liquid.

9. Which of the following procedures for quantity green salad production is the last step to do?
a. Arrange salad plates on worktables.
b. Add dressing before serving.
c. Prepare all ingredients.
d. Refrigerate until serving.

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10. Which of the following appetizers are made out of thin slices of bread in different shapes?

11. Aling Teresita finds it hard to remove tough soils from the used pots and pans, it does not
respond to different cleaning agents she used, if you will help her which of the following will
you recommend that will surely solve her problem?
a. Abrasive
b. Acid cleaners
c. Detergents
d. Cleaners
12. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material.
b. Remove anything remaining in the mouth.
c. Give her a glass of water or any fruit juice.
d. Give her a spoonful sugar or any kind of sweets.

13. Which of the following is the proper order in washing dishes?

a. Chinaware, utensils, silverware, glassware
b. Utensils, silverware, glassware, chinaware
c. Silverware, chinaware, glassware, utensils
d. Glassware, silverware, chinaware, utensils

14. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surface with cold to hot water remove thoroughly all remaining chemical
solution and food soil residues.
2. Remove residual food soils from equipment surfaces.
3. Scrape and pre-rinse.
4. Rinse all equipment surfaces with sanitizing agent.

a. 2413
b. 3142
c. 3214
d. 1234

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 LESSON 1
CLEAN AND MAINTAIN KITCHEN TOOLS AND PREMISES

YOUR OBJECTIVES

At the end of the lesson, you are expected to:

• Clean, sanitize and store kitchen tools an equipment.

• Clean and sanitize kitchen premises.

Proper maintenance and regular cleaning of your kitchen will reduce the possibility of pests. Some pests,
such as cockroaches, are extremely skilled at hiding behind clutter. This makes it imperative that you not only
maintain clean counter tops and floors, but that your cupboard space is neatly organized, as well.
PRE-TEST

A. Below are jumbled letters. Write the correct spelling opposite the scrambled letters. Write your answer
on your paper.

1. AINSZTEI - _________________
2. PENMEQUTE - __________________
3. NGILCAEN - __________________
4. CNKTIEH - _________________
5. LCEHIMAC - _________________
6. PERAETPIZ - _________________
7. ELSHERIS _ _________________

LEARNING TARGET 1:
Clean, sanitize and store kitchen tools and equipment

TERMINOLOGIST:

Cleaning – is the process of removing unwanted substances, such as dirt, infectious agents, and other
impurities, from an object or environment. Cleaning occurs in many different contexts, and uses many different
methods.

Sanitizing – is defined as cleaning something to make it free of bacteria or disease- causing elements.

Mincer – a device used to cut food into very small pieces.

Blunt – having a thick edge or point: not sharp

Residue – a small amount of something that remains after a process has been completed or a thing that
has been removed.

COOKING MATERIALS
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ALUMINUM – is mostly used in the kitchen and the most popular because
it is lightweight, attractive and less expensive; It requires care to keep it shiny
and clean; It is also giving even heat temperature you have. It is available in
sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent
and scratch easily, making the utensil unusable. Aluminum turns dark when
used with alkalis, such as potatoes, beets, carrots and other vegetables. While
acid vegetables like tomatoes will brighten it.

STAINLESS STEEL – is the most popular material used for tools

and equipment, but it is more expensive. It is easier to clean and shine
and will not wear out easily. Choose those with copper, aluminum or
laminated steel bottoms to spread heat and keep the pot from getting
heat dark pots. Stainless steel utensils maybe bought in many gauges,
from light to heavy.

GLASS – is used for salad making and dessert but not practical for top or surface cooking. Great care is needed
to ensure for long shelf life.

How to take care glass?

1. To remove stain, use 2 2table spoon of liquid

bleach per cup of water when soaking and
cleaning.
2. Use baking soda to remove grease crust and
boiled vinegar as final rinse.
3. Use a nylon scrub.

CAST IRON – is durable but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can rubbed inside and out and dried. Wash with
soap (not detergent) before using.

DOUBLE BOILER – is used when temperature must be kept

below boiling, such as for egg sauces, puddings; it is used to
keep food warm without overcooking.

TEFLON – is a special coating applied inside aluminum or steel pots and

pans. It prevents food from sticking to the pan. It is easier to wash and
clean, but be careful not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use a wooden or plastic spatula to turn
or mix food inside.

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 KITCHEN TOOLS

CAN OPENER – is used to open food containers.

COLANDER – also called a vegetable strainer, are essential

for various tasks from cleaning vegetables to straining pasta or
contents.

PLASTIC AND HARD RUBBER – are used for cutting and chopping.
They are duller than knives. Plastics are greatly durable and cheap but may
not last long.

CUTTING BOARDS – are wooden or plastic board where meat, fruits and
vegetables are cut.

FUNNELS – are used to fill jars, made of various sizes of stainless steel,
aluminum or of plastic.

GARLIC – is a kitchen tool which is specifically designed for the purpose of pulping
garlic.

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GRATERS – are used to grate, shred, slice and separate vegetables such as carrots,
cabbage and cheese.

KITCHEN SHEARS – they are practical for opening food packages, cutting tapes or
strings or simply remove label or tags from items. Other cutting tools such as box
cutters are also handy for opening packages.

POTATO MASHER – is used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

ROTARY EGG BEATER – is used for beating small amount of eggs or batter. The
beater should be made of stainless steel.

SCRAPER – is a rubber or silicon tool used to blend or scrape the food from the bowl.

SERVING SPOONS – are small, shallow bowl on a handle used in preparing, serving or
eating food.

SERVING TONGS – are used to grab and transfer food items, poultry or
meat portions to a serving platter, hot deep fryer, and plate. They give you a
better grip especially when used with a deep fryer, or a large stock pot or at
the barbecue.

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 SPATULA – is used to level off ingredients when measuring and to spread frosting and
sandwich fillings.

SPOONS – are solid, slotted or perforated. Which are made of stainless steel or
plastic. The solid ones are used to spoon liquids over foods and to lift foods, including
the liquid out of the pot.

TEMPERATURE SCALES – are used to measure heat intensity. Different thermometers

are used for different purposes in food preparation – for meat, candy or deep-fat frying
and other small thermometers are hanged or stand in ovens or refrigerators to check the
accuracy of the equipment’s thermostat.

WHISKS – are used for blending, mixing, whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters are made of looped, steel piano wires which are
twisted together to form the handle.

WOODEN SPOON – are made of hard wood which are used for creaming, stirring
and mixing.

MEASURING TOOLS

MEASURING CUP FOR LIQUID INGREDIENTS – is commonly made up of heat-proof

glass and transparent so that the liquid can be seen.

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MEASURING SPOON – a spoon -shaped kitchen utensil, varying in size from a dash
to 1 tablespoon or 15 milliliter measures that are used to hold specific amounts of both
dry and liquid ingredients. Measuring spoons are availbale in a variety of sizes and
materials.

HOUSEHOLD SCALES – are used to weight large quantity of ingredients in kilos,

commonly in rice, flour , sugar , legumes or vegetables and meat up to 25 pounds.

KINDS OF KNIVES ACCORDING TO USE

FRENCH KNIFE – is used to chop, dice or mince food. Heavy knives have a saber or
flat grind.

FRUIT AND SALAD KNIVES – are used to prepare vegetable and fruits.

KITCHEN KNIVES – often referred to as cook’s or chef’s tools, used for

all types of kitchen tasks such as peeling an onion, slicing arrots, carving a
roast or turkey,etc.

CITRUS KNIFE – has a two-sided blade and serrated edge. It is used to section
citrus fruits.

PARING KNIFE – is used to core, peel, and section fruits and vegetables. Blades
are short, concave with hollow ground.

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VEGETABLES PEELER – is used to scrape vegetables, such
as carrots and potatoes, and to peel fruits. The best ones are made
of stainless steel with sharp double blade that swivels.

EQUIPMENT
- Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive, power
operated appliances such as ranges or a refrigerator.
- Equipment like ranges, ovens, refrigerators (conventional, convectional and microwave) are
mandatory pieces in the kitchen or in any food establishment.

Refrigerator/freezers – are necessary in preventing bacterial infections from

foods. Most refrigerators have special compartment for meat, fruits and vegetables
to keep the moisture content of each type of food. Butter separately to prevent food
odors from spoiling its flavor. Basically, refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to maintain the proper inside
temperature for food storage.

OVEN – is a chamber or compartment used for cooking, baking, heating or

drying.

MICROWAVE OVEN – are used for cooking or heating

food.

BLENDERS – are used to chop, blend, mix, whip, puree, grate, and liquify all
kinds of food. A blender is a very useful appliance. They vary in the amount of
power (voltage/wattage).

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METHODS OF CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

VOCABULARY:

Abrasive – having a rough quality; causing damage or wear by rubbing, grinding or scraping.

Corrosion – the action, process or effect of corroding or slowly breaking apart or destroying (metal, an
object, etc) through a chemical process.

Immersion – the act of putting someone or something completely in a liquid or the state of being
completely in a liquid.

Listed below are the normal cleaning and sanitizing of kitchen tools and equipment based on the material
they are made of.

➢ Plastic – wash in reasonable water.

➢ Wood – scrub with bristle brush and hot water with detergent. Rinse and dry.
➢ Marble – scrub with bristle brush and hot water then dry.
➢ Copper – remove as much food as possible. Soak. Wash in hot detergent water with the aid of a brush.
Clean the outside with a paste made of sand, vinegar and flour. Wash well. Rinse and dry.
➢ Aluminum – do not wash in water containing soda as the protective film which prevents corrosion may
be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never soak too
long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and dry.
➢ Stainless steel – easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.
➢ Tin – those which are used to line pots and pans should be soaked, washed in detergent water, rinsed, and
dried. Tin must be thoroughly dried otherwise they are likely to rust.
➢ Zinc – this is used to coat storage bins; galvanized iron and it should not be cleaned with a harsh abrasive.
➢ Enamel – clean with a damp cloth and dry. Avoid using abrasives.
➢ Metals – all metal equipment should be cleaned immediately after use. Abrasives should only be used in
moderation as their constant scratching of the surface makes it more difficult to clean the item next time.

TYPES OF CHEMICALS USED IN CLEANING AND SANITIZING

Kitchen Tools and Equipment

CHEMICALS DESCRIPTION
ACETIC ACID Vinegar
ACETONE Used as a solvent but can damage plastic
ALCOHOL Isopropyl or rubbing alcohol
AMMONIA Alkaline compound of nitrogen and hydrogen NH3
BORAX White crystalline compound
CALCIUM HYPOCHLORITE Powdered bleach
CHROMIC ACID Similar to sulfuric acid
CITRIC ACID From juices of lemons, limes, oranges
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 SALTWATER SOAP A potassium-based soap
SOAP OR DETERGENT In powder, liquid or bar
SODIUM HYPOCHLORITE Liquid bleach
SODIUM BICARBONATE Baking soda
SODIUM PERBORATE Salt with hydrogen peroxide
SODIUM PERCARBONATE Salt with carbonic acid
TETRACHLOROETHYLENE Dry cleaning
TRISODIUM PHOSPHATE A crystalline compound
WATER The most common cleaning agent
XYLENE Obtained from natural gas or petroleum

PROPER DISHWASHING TECHNIQUES

To make sure dishwashing results in completely clean and sanitary kitchen tools, follow the given
techniques;

1. Use three compartment sinks when washing, rinsing, and sanitizing tools and equipment by hand.
2. Sinks must be large enough so that items can be completely covered with water when cleaned.
3. Each compartment of the sink must be supplied with hot or cold potable running water.
4. Suitable equipment must be made available if washing, rinsing, and sanitizing cannot be accomplished by
immersion,
5. Drain boards or dish tables must be prepared for soiled kitchen tools before washing and at the same time
for clean tools after sanitizing.

PROCEDURE IN WASHING, RINSING AND SANITIZING

1. Clean sinks before using it.

2. Wash-free-sanitize utilizing a 3-sink method or the so-called bucket method.
a. First Compartment or sink – wash with a hot detergent’s solutions.
b. Second compartment or sink- rinse off with clean, hot water to remove the detergent and to be
successful in washing, the water should be kept clean and once soiled, it should be replaced at
once.
c. Third compartment or sink – sanitize food contact surfaces of all equipment and utensils using
the immersion method with the addition of clean solution such as hydrochloride (bleaching
agent), iodine or ammonium compound.

An equipment too large to be sanitized by immersion must be rinsed, sprayed or swabbed with
sanitizing solution at least twice the strength required for immersion sanitizing.
In the handwashing operation, do not use dish cloths, dish mops or soft sponges because they
become soiled, soggy and provide a medium for bacteria growth. Plastic brushes with firm brittles provide
the friction necessary for cleaning.
Clean thoroughly for effective sanitation. Keep the sinks and brushes clean. Drain wash water
frequently, refill with clean, fresh hot water and proper amount of detergent.

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TECHNIQUES IN STORING CLEANED KITCHEN TOOLS AND EQUIPMENT:

After dishwashing, all washed kitchen tools must be properly stored to avoid re-contamination of dust, insects
and bacteria.

❖ Clean and wipe dry all equipment before storing.

❖ Use portable carts to transport cleaned and sanitized tools and equipment to storage areas.
❖ Wash also the carts with hot water and detergents with the addition of sanitizer.
❖ Air dry and store utensil in a self-draining position.
❖ Store cleaned tools and equipment at least six inches above the floor.
❖ In racking, rack tools according to their sizes. Do not overcrowd resulting to the possibility of breakages
or damages.
❖ Keep the storage area clean at all times, protected from pest infestation, dust and other bacteria.

CLEANING KITCHEN SURFACES:

Maintaining clean utensils, tools and equipment in the kitchen are not the only things that should be given
emphasis when engaging in any cooking activity. Kitchen walls, surfaces and the entire kitchen premises should
likewise be cleaned and sanitized to ensure safety in preparing foods.

WALLS
Wipe away wall splatters by taking a wet cloth or paper towel to remove
mustard, wine and other foods. Wie down walls with a clean dampened cleaning
cloth. Use an extra spritz of multi-surface cleaner to remove finger marks,
smears, and stain. This should be done regularly; frequency will depend on
circumstances.

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 FLOORS
As much as possible, floors have to withstand considerable amount of
wear and tear, therefore they must be capable of being easily cleaned, smooth
but not slippery, even and without cracks or open joints.
It is a must to sweep or vacuum the floor then damp-mop. If you spy a spot,
cover the stain with baking soda and then pour some liquid over it. Scrub with
plastic brush and let everything sit for a few hours. Rinse and repeat until the
stain is gone. Pay attention to the areas beneath the sink (water spots) and stove
(grease). Shake any mats or rugs.
If the floor is wood, just mix nine parts of water to one-part white vinegar
to make it shine.

SHELVES
Should be cleaned. Begin by removing all items from the shelf. Storage
racks should be emptied. Place the items in a box and set it off to the side.
If there are several shelves, start from the top going down. This way,
dust or dust or debris will land on a shelf that has not been cleaned. Then dust it
with a soft cloth or duster to remove any loose dust. If it has lining, remove and
clean it as well. After the dust has been removed use a cleaner designed for the
material the shelf is made of. Wipe down the shelf with a soft cloth and the
cleaning product. Rinse if necessary, then dry with a soft cloth. Replace the shelf
liner. Return the removed items on the shelf. Continue on the next shelf.

BENCHES AND WORK SURFACE

Wooden tables and benches should be scrubbed clean with hot soda
water, rinsed and wiped dry as possible.
Formica or stainless-steel topped tables should be washed with hot
detergent water solution, rinsed with hot water and dried.
Marble slabs should be scrubbed with hot water and rinsed. All
excess moisture should be removed with a clean dry cloth. Legs of
wooden tables and benches require scrubbing.
COOKING EQUIPMENT AND APPLIANCES

STOVE – solid tops should be washed clean or wiped clean, when

cool. The stove tops can be more thoroughly cleaned by washing and using
an abrasive. Emery paper can be easily used if necessary. All bars and racks
of open type stove should be removed, immersed in hot water with
detergent, scrubbed clean, dried and put back in place on the stove. Enamel
parts should also be cleaned while warm with hot water added with
detergent, rinsed and dried. Scrub stove top by using toothbrush to remove
softened food from around the burner, knobs, and trails. Tackle stubborn dirt with scraper. Wipe dry with a fresh
clean cloth. Rinse the sponge well between wipes. Use cleaner with a scrub pad or use a good quality degreaser
product to remove any residue left.

MICROWAVE COOKER – Do not allow cleaning agent to soil or accumulate around the door sell as
this could prevent a tight seal when the door is closed. Never used an abrasive cleaner to clean the interior of the
oven as it can scratch the metallic walls. Do not use aerosols either as these may penetrate the internal parts of
the oven. Follow the manufacturer’s instructions carefully before to circulate.
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 STEAMERS – trays and runners should be washed then rinsed. The water generate chamber should be
drained, cleaned and the inside of the steamer be cleaned with detergent solution and rinsed. Steamer doors should
be lightly greased occasionally and if it is not in use, leave the door open to allow air to circulate.

DEEP FAT FRYER – these should ne cleaned daily after use by doing the following:
1. Turning off the heat and allowing the fat to cool.
2. Draining off and straining the fat.
3. Closing the stopcock, filling the fryer with hot water containing detergent and boiling for 10-15 minutes.
4. Draining off the detergent water, refilling with clean water plus 1/8 liter of vinegar per 5 liters of water
and re-boiling for 10-15 mins.
5. Draining off the water, drying the fryer, closing the stopcock.

COLD STORAGE EQUIPMENT

In order to maintain the cold storage equipment such as refrigerator and freezer at its peak of efficiency,
the following points should be observed:
1. Defrost weekly. If it is not automatic defrosting type, the control should be turned to defrost; racks
should be emptied, together with the interior surfaces. It should be washed rinsed and dried.
2. Food should be stored sensibly in such a way that the cold air can circulate all around. A qualified
service repairman should be called at the first sign of detect.

STOREROOMS AND CUPBOARDS

Just like cooking tools, cupboards can get greasy and dirty. Clean by removing
everything from the cupboards. Make some hot soapy water. Wipe all of the surfaces in the
cupboard or add a little dish soap to a soap to spray bottle with warm water to mist away the
grime. Dry the surface with a microfiber cloth. Sort out the things removed and discard or
disposed items no longer needed.

TYPES AND USES OF CLEANING AGENTS

❖ ACID CLEANING AGENTS – are mainly used for removal of inorganic deposits like scaling.
The active ingredients are strong minerals.
❖ HYDROCHLORIC ACID – also known as muriatic acid is a common mineral acid typically
used for concrete.
❖ VINEGAR - can also use to clean hard surfaces and remove calcium deposits.
❖ SULFURIC ACID – is used in acidic drain cleaners to unblock clogged pipes by dissolving
greases and tissue paper.
❖ ALKALINE CLEANING AGENT – contain strong bases like sodium hydroxide or potassium
hydroxide. Bleach and ammonia are common alkaline cleaning agent.
❖ NEUTRAL CLEANING AGENT – are commonly known as anionic washing agents. They are
available in both liquid and powder which is manufactured from strong alkalis and week acids.
❖ DEGREASER CLEANING AGENT – are solvent based cleaners for the removal or grease.

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SANITATION PROCEDURES:

1. Clear the counters of anything.

2. Prepare the sink by filling it with hot water and a few squirts of dish soap. Drop in items that need soaking.
3. Empty the refrigerator removing anything that has expired. Throw dirty food-storage containers into the
sink. Soak. Work or clean refrigerator from top to bottom, wipe down the shelves with towel and a non-
toxic all-purpose cleaner.
4. Dust the high zones, upper corners, light fixtures, top of cabinets and refrigerator removing the dirt and
the things that need to be discarded to the floor where they will be swept up later.
5. Clean the upper cabinets and anything mounted on the walls such as microwave. Wipe the doors and the
pulls, frames, hooks with a fresh damp soapy cloth. Then wipe it with a clean wet cloth followed by dry
cloth.
6. Apply or spray the stovetop with all-purpose cleaner and let it sit for a few minutes.
7. Load the dishwasher with the items soaked in the sink or you may hand wash them.
8. Return to the stovetop, remove the stains with the aid of the all-purpose cleaner, then wipe with a clean,
dry cloth.
9. Clean the small equipment such as toaster, mixer, coffeemaker, and other small appliances from top to
bottom with a multi-surface or glass cleaner.
10. Proceed to the cleaning of the fridge door, front and sides of dishwasher and the oven with a cloth dipped
in clean, soapy water. Do not leave the handles and the edges.
11. Clean the lower cabinets and drawers with a damp, soapy cloth
12. Drain, the sink and rinse with hot water. Wipe down the faucet and the handles.
13. Empty the trash. Before replacing the bag, wipe the inside of the can and the interior of the top with clean
wipes.
14. Sweep the floor starting with the baseboards, under the cabinets where crumbs can hide. If possible, pull
out appliances to reach the spaces near the walls. Follow with a mop starting at the corner farthest from
the kitchen’s entrance by using a bucket. Never dip a mop in the sink. Dump the dirty water outside.

ACTIVITY I:

MATCHING TYPE: Match Column A with Column B. write the letter and the designated word on your answer
sheet (paper).

COLUMN A COLUMN B

1. Sodium Bicarbonate a. from natural gas or petroleum

2. Acetic acid b. similar to sulfuric acid
3. Citric acid c. baking soda
4. Chromic Acid d. rubbing alcohol
5. Xylene e. vinegar
f. from juices of lemons and limes

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FIILL IN THE BLANKS: Write your answer to your answer sheet (paper). Write the letter with corresponding
words. Choose from the choices below.

Expiration shelves two cleaning agent

Six qualified manufacturers’

Three sanitized upsides down

1. Tools and equipment should always be cleaned and ______________ before use.
2. Weighing scales should not be turned ___________ to remove the residue.
3. Food mixers should be lubricated frequently in accordance with ___________ instructions.
4. The proper dishwashing method is to wash, rinse and sanitize utilizing the so called _________ sink
method.
5. Store cleaned tools and equipment at least ___________ inches above the floor.
6. When cleaning ___________ start from top going down.
7. A ___________ service repairman should be called at the first sign of defect.
8. Substances that are usually used to remove dirt, grime, stains, bad smell and clutter from different surfaces
are __________.
9. Get rid of chemicals that have not been used for _______ months.
10. Manufacturing and ___________ dates must be readable.

ACTIVITY II:

Take a look at the kitchen area. Check if it is clean or not. As what you have learned try to apply on how
to clean the kitchen premise.

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 SATISFAC MEDIOC INADEQU TOTAL
CLEANING SURPASSING IDEAL TORY RE ATE
AREA (20pts) (15pts) (13pts) (10pts) (7pts)

Immaculately wipe away Wipe away Walls are Some part of Walls are not
WALLS all wall splatters. And wall splatters clean. the walls is clean
clearly clean the walls. and have not clean.
clearly clean
the area
All areas organized and Most areas Most areas
SHELVES/CAB cleaned: put in order put in partial Some shelf None
Sign -in Desk, and order, not areas put in
INETS cleaned. cleaned. order.
Shelves over Sink
Appliance Shelves Most areas
Book Shelves, walk-in messy.
cooler
All Cooking All cleaned
STOVE/HEAV Equipment Clean-On - visibly on Most clean Attempt
Above- Underneath - surface, but but poorly made to All or
Y EQUIPMENT all sides not sides or done. Lots of clean some. Nothing
No drips of any kind insides., smears.
Dried.

REFRIGERAT All foods labeled, Food

dated. Organized Some effort Food Not checked
OR Shelves, door and But Fridge to organize thrown in
freezer organized and not cleaned food, clean disarray
cleaned of all drips and arrange.
and debris
Food rotated, thrown
out or frozen.
Outside door and top
cleaned and dusted.

TOTAL

20