8

Technology and Livelihood Education

Cookery
Module 4
Store and Stack Kitchen Tools and
Equipment
Technology Livelihood Education - Grade 8 Alternative Delivery Mode
Module 4: (Store and Stack Kitchen Tools and Equipment)
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
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Such agency or office may, among other things, impose as a condition the payment of
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Every effort has been exerted to locate and seek permission to use these materials from
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ownership over them.

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
Chief, Curriculum Implementation Division

Members:
Elvira A. Almonte, EPS
Narcisa G. Sabello, PSDS
Imelda R. Fabe, PSDS
Himaya B. Sinatao, LRMDS 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 (Pre-Test)....................................................................................................................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 I Can Do.................................................................................................................................5
Summary.........................................................................................................................................6
Assessment (Post-Test)...................................................................................................................6
Key to Answers................................................................................................................................8
References......................................................................................................................................9
 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. After measuring and mixing ingredients, what shall we do for all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate
2. Cleaned and sanitized equipment and utensils must be: stored on surfaces.
A. wet C. dry
B. clean D. secure
3. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything
4. What is the position of cups, bowls and glasses when storing?
A. up C. inverted
B. side D. down
5. What is the door for cabinets so that everyone can see what is inside?
A. wood C. glass
B. iron D. cloth
6. What will kind of cloth will you in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
7. What will you do with the things you don’t use anymore
A. broke C. wash
B. take D. drop
8. Which of the following does not belong to the group?
A. spoon C. glass
B. knife D. serving spoon
9. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion

Lesson
Store and Stack Kitchen Tools and
3 Equipment
10. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A. recontamination C. breaking
B. dropping D. loosing

What I Need to Know

At the end of this module, you should be able to:
LO 3 1.1 Store or stack cleaned equipment and utensils safely in the designated
place (TLE_HECK7/8MT-0c-3)

i
 What’s In
Activity! “Know Me”
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.

What’s New

Activity 2: “Know Me”

Direction: List down at least 3 places in the kitchen to store and stack utensils and equipment.
1. _
2. _
3. _

What Is It

Information Sheet 3.1

How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a
small amount of dishwasher detergent to help start the cleaning). Drop soiled items in
the soak as soon as you are through using them. They will be easier to wash later
on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're
at it, wipe off any stray spatter from the countertops and nearby areas. If necessary,
finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
7. Store all tools and equipment in their designated places. Put frequently used items in

ii
 conveniently accessible locations. Gather and secure electrical cords to prevent
entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized
equipment and utensils is very important to prevent recontamination prior to use.
9. Cleaned and sanitized equipment and utensils must be:
 stored on clean surfaces; and
 handled to minimize contamination of food contact surface.

10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door on it and everyone is going to see what's inside from now
on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you’re a contact-paper type of person, rip out the old and replace it with new. There
are some really cute ones out there lately; I've seen them at Target (please share in
the comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position that's
easy to reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the
fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.
Proper Storage of Cleaning Equipment
Storage of Washed Utensils
1. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be covered
or inverted whenever practicable. Utensils shall be stored on the bottom shelves of open
cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious, corrosive
resistant, non-toxic, smooth, durable and resistant to chipping.
Drawers shall be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable
Below are pictures showing proper storage and stacking of tools, utensils and
equipment.
Proper stacking of glassware, chinaware and silver ware

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

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Stacking and storing of spices, herbs and other condiments

https://tudorpot.livejournal.com/photo/album/340/?mode=view&id=1396&page=5

Storage of bottled and canned food items and other condiments

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf
Storage of equipment, tools utensils and other implements

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 https://www.recipe-calendar.com/kitchen-items/
Stacking and storage of chinaware
http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Activity 3 “Analyze Me”

A. Why we need to clean and sanitize tools, equipment and paraphernalia before storing/
stacking?
B. How will you use the cleaning and sanitizing tools, equipment and paraphernalia safely?
C. Describe the pictures showing proper storage and stacking of tools, utensils, and
equipment

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 What I Have Learned
Activity 4: “Fill Me”

Discuss the benefits and Good Practice in proper storage of tools, equipment through
graphic organizer. Write this on your activity notebook. Use the template below.

Proper
Storage of
Tools

Good
Benefits
Practice

1. 1.
2. 2.
3. 3.

What I Can Do

Activity: 5 “Follow Me”

The students will perform the steps for organizing kitchen cabinets
(Follow the steps in the information given (sheet 3.1)
ACCURACY (100%) SCORING
CRITERIA

Demonstrated and perform 5 proper ways of storing and stacking tools and equipment
Demonstrated and perform 4 proper ways of storing and stacking tools and equipment

Demonstrated and perform 3 proper ways of storing and stacking tools and equipment
Demonstrated and perform 2 proper ways of storing and stacking tools and equipment

Demonstrated and perform 1 proper ways of storing and stacking tools and equipment
Failed to demonstrate and perform any storing and stacking procedures of tools and
equipment

Rubrics will be used to evaluate your performance.

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

Summary

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 Proper storing and stocking of tools and equipment should be perform in the kitchen
since it is one of the most important area in our house, where food are placed, prepared and
served. To protect against vermin and other sources of contamination the following
undertaking should be observed: organizing kitchen cabinets, cleaning tools and equipment,
proper storing of cleaning equipment and storage of washed utensils.

Assessment (Post-Test)
Multiple Choice:
Directions: Read and answer the questions below. Select the letter of the best answer from
among the given choices.
1. Racks, trays and shelves shall be made of materials that are except
A. imperious C. resistance to chipping
B. non-toxic D. toxic
2. What is the best door for cabinets so that everyone can see what is inside?
A. wood C. iron
B. glass D. cloth
3. After measuring and mixing ingredients, what shall we do for all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate
4. What is the best position of cups, bowls and glasses when storing?
A. up C. twisted
B. inverted D. down
5. 8. Which of the following does not belong to the group?
A. spoon C. glass
B. fork D. serving spoon
6. Cleaned and sanitized equipment and utensils must be: stored on surfaces.
A. wet C. dry
B. clean D. secure
7. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything
8. What will kind of cloth will you use in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
9. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A. recontamination C. breaking
B. dropping D. loosing
10. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion

vii
 Key to Answers
1 1
0 0
B .9 A .9
A .8 B .8
C .7 C .7
D 6
. B 6
.
B .5 C .5
C .4 C .4
D .3 C .3
B .2 D .2
B .1 B .1
D . B .
Post- Pre-
Test Test
Rubrics will be used to evaluate your
performance.
Activity 5 “Follow
Me”
Answers may vary as this is personal
opinion Activity 4 “Fill
Me”
Answers may vary as this is personal
opinion
Activity 3 “Analyze
Me”
Tr
a3. 4
Shelve
ys .
Dra1.
s 2
Cabine .
wers
t
equipm
Direction: List down at least 3 places in the kitchen to store and stackent.
utensils and
Activity 2: “Know
Me”
contaminat
cleaned, food that comes into contact with these surfaces could ed.
needed throughout the day but no less than every four hours. If they are not
become
Clean food-contact surfaces that areproperly
used to prepare potentially hazardous foods
as
that are difficult to remove with detergents. Some abrasive cleaners also
4. Abrasive cleaners -- Usedisinfect.
these cleaners to remove heavy
accumulations of soil
washing machines and steam
detergents cannot remove. These cleaners are often usedtables.to remove scale in
ware
3. Acid cleaners -- Use periodically on mineral deposits and other
soils that cleaners are often called
Solvent
2. Solvent cleaners – Use periodically on surfacesdegreasers.
where grease has burned
on.
dish washing detergent and automatic dishwasher
equipment. Detergents can penetrate soil quickly and soften it. Examples
detergents.
include
1.Detergents – Use detergents to routinely wash tableware,
surfaces, and
Activity! “Know
Me”

8
 References
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_module.p
df
https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipment
https://gltnhs-tle.weebly.com/additional-resources1.html
https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipmen
Amy 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 https://www.google.com/search?
client=safari&rls=en&q=basic+hygiene+practices+in+kitche n&ie=UTF-8&oe=UTF-8
https://www.recipe-calendar.com/kitchen-items/

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0