Republic of the Philippines

Department of Education
Region VI – Western Visayas
DIVISION OF ROXAS CITY
ROXAS CITY SCHOOL FOR PHILIPPINE CRAFTSMEN
Lanot, Roxas City

TECHNICAL VOCATIONAL LIVELIHOOD (TVL)

COOKERY 11

LEARNING ACTIVITY SHEET

Name of Learner: Grade Level & Section:

Date: Score:

LEARNING COMPETENCY CODE:TLEHECK9-12KPIa-1

At the end of the activity, the learners should:

Learning Outcome 1: Clean, sanitize, and store kitchen tools and equipment

1.1 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment.

LESSON 1

CHEMICALS USED IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

BACKGROUND INFORMATION FOR LEARNERS:

Cleanliness is vital in every kitchen where food is prepared, cooked and served. In order to avoid food
contamination, kitchen tools, equipment and other utensils used in the preparation of food as well as its
premises should be cleaned and sanitized, and store properly after each use. In order to remove and clean
certain areas, tools and equipment several chemicals are necessary in cleaning and sanitizing kitchen tools
and equipment.

Detergents are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and
equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives

Solvent Cleaners commonly referred to as degreasers, they are 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.

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. (Example: phosphoric acid, nitric acid, etc.) These products vary depending on the
specific purpose of the product.

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.

Chlorine A chemical element that is a greenish-yellow gas with

a strong smell, added to water in order to kill organisms that might cause infection.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:

1. Ammonia 3. Dish washing liquid

2. Carbonic Acid 4. Disinfectants and Soaps

Activity 1: Identification
Instruction: Identify the following question. Write your answer on the box provided.

1. It refers to as degreasers; they are used on surfaces where grease has burned on. Ovens
and grills are examples of areas that need frequent degreasing.
2. Used to remove heavy accumulations of soil that are difficult to remove with detergents,
solvents and acids.
3. Any substance used to wash tablewares, surfaces, and equipment.
4. It is periodically in removing mineral deposits and other soils that detergents cannot
eliminate such as scale in washing machines and steam tables.
5. A chemical element that is a greenish-yellow gas with
a strong smell, added to water in order to kill organisms that might cause infection.

Activity 2: Name Around!

List down the chemical that is available in your kitchen and what tools, equipment in the
premises is being cleaned by it in cleaning and sanitizing.

Chemical Tools/Equipment Used

1 1

2 2

3 3

4 4

5 5

6 6

7 7

8 8

9 9

10 10

ACTIVITY 3.FIX ME UP!

Below are jumbled letters. Write the correct word of the chemical sanitizers that found in the lesson.
Write your answer on the space provided.

1. CHLOINER – 8. CIAD TNIRIC-

2. BRAAVESI – 9.DERSOPW-

3. TDERETTNG – 10. NICOBCAR-

4. MMNONIA –

5. POSA –

6. LOVSNET –

7. CIAD –

Reflection:
What have you learned from today’s lesson?

REFERRENCES FOR LEARNERS:

Cookery Learning Module Pages 25-37

https://sites.google.com/a/bsc.coop/kitchen-managers/Home/once-in-the-manual/cleaning-
chemicals-and-equipment

Prepared by: SHARIN R. JAGUNAP

Teacher II
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
DIVISION OF ROXAS CITY
ROXAS CITY SCHOOL FOR PHILIPPINE CRAFTSMEN
Lanot, Roxas City

TECHNICAL VOCATIONAL LIVELIHOOD (TVL)

COOKERY 11

LEARNING ACTIVITY SHEET

Name of Learner: Grade Level & Section:

Date: Score:

LEARNING COMPETENCY CODE: TLEHECK9-12KPIa-1

At the end of the activity, the learners should:

Learning Outcome 1: Clean, sanitize, and store kitchen tools and equipment

1.2 prepare cleaning agents in accordance with manufacturer’s instructions.

1.3 clean and sanitize kitchen tools in accordance with prescribed standards

LESSON 2

HOW TO CLEAN, REMOVE STAINS, SANITIZE AND STORE

BACKGROUND INFORMATION FOR LEARNERS:

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.

STEPS IN WASHING DISHES

1.) Wear rubber gloves if you have dry hands or other skin problem. If
you are wearing long sleeves, roll them up or put them under the gloves.
Wear aprons too.

2.) Scrape all the large pieces of food on the dishes and place it in a
compost bin or garbage can.

3.) Stack the dishes in the proper order namely: glassware, silverware,
chinaware, and utensils. Stack them to the right of the sink so that work
progresses from right to left.
 4.) Fill the sink with water and add a considerable amount of detergent.
The hotter the water, the better it’s sanitizing and greasecutting
properties but use tolerable heat (66oC (150oF) or above.) so not to scald
yourself. Use rubber gloves.

5.) Wash the lightest soiled items first. Start with glasses, cups, and
flatware. Soap each piece individually and rinse in hot water

6.) Wash plates, bowls, and serving dishes. Remember to scrape these
items before washing. Soap each piece gently and individually and rinse
in hot water. Remember to keep an eye when you should change the dish
washing water.

7.) Wash pots and pans last. Soak them first. Wash the pans thoroughly
and don’t forget to clean the bottoms. If anything was burnt or
overcooked to pots or casserole dishes, put a little extra soap and water
in it and let it stand while you wash the other dishes. Take note that any
oil residue left will lead to burn food during the next cooking session.

8.) Lay your dishes out on a rack to air-dry or wipe them clean with a
towel.

9.) There should be no visible matter and no "greasy" feel. Run a hand
over the dish to ensure that they are thoroughly cleaned. If there are still
some grease remaining, consider rewashing the item.

10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment
often using boiling water with bleach. When a sponge or brush starts to
smell unpleasant, throw it away

11.) Wipe down the sink and your tools. Wipe down the sink, dish
drainer, and dishpan. Any rags, dish cloths, or sponges need to be left out
to air dry, or thrown into the washing machine. Remember to replace
sponges and rags frequently.

Tips and Warnings To Observe In Washing The Dishes

  Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use hotter water for washing
and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be seen.
 Laundry detergents or automatic dishwater detergents should not be used for hand washing
dishes.
 Keep dishwashing liquid out of the reach of children.

Tips:

1. Dishes can be washed easily if you keep them under the water while scrubbing them for particles to lift
away. Bring the dish out of the water to check for any missed spots.

2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you wash
another dish.

3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes staining the
dishcloth.

4. Don’t soak aluminum while dishwashing for it may cause darkening. Dish washing silverware can be
tricky. Use a lint free cloth for drying silverware.

HOW TO CLEAN, REMOVE STAINS, SANITIZE, AND STORE YOUR CUTTING BOARD

The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to bacteria. Proper
cleaning of the cutting board is essential to your good health. Whether you use a wood or a plastic cutting
board, you should clean and sanitize it after every use.

CLEANING THE CUTTING BOARD

After you used the cutting board for slicing, dicing, or chopping all kinds of neat goodies, use a metal
scraper or spatula to scrape away any remaining bits and pieces of food. Throw the scrapings into the
garbage disposal, garbage receptacle, or trash bin.

Scrub the board with hot, soapy water thoroughly. If your dishwasher reaches a temperature of at
least 165°F, then you can probably place a high-density plastic cutting board into the dishwasher.
Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub
it by hand. Allow the board to air dry.

REMOVING STAINS FROM THE CUTTING BOARD

To remove stains from the cutting board, you can use the following procedure: wet the stained area with
water and sprinkle it with vinegar, kalamansi and allow to melt undisturbed for twenty-four hours. Stains
can also better removed by using diluted bleaching agent or natural acid like calamansi or vinegar.

Rinse the salt from the cutting board with clean water. Using the salt and clean water, create a paste. Use
a clean nylon scrubbing sponge or a clean toothbrush to scour or scrub the paste on the stained area of the
cutting board. Rinse the area clean with fresh water. Repeat the procedure to guarantee that you have
removed all of the stain. Rinse the board clean. Scrub the cutting board with hot, soapy water and rinse
with clean water. Allow it to air dry.

SANITIZING THE CUTTING BOARD

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine bleach solution.
For this solution, combine one teaspoon of bleach to one quart of water. Pour the solution onto the entire
surface area of the board and allow it to sit undisturbed for several minutes. Rinse the board clean with
water. Allow it to air dry or use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the bleach solution. Simply combine one
part vinegar to five parts water. Use this solution in the same manner as the one explained for the bleach
solution.
EQUIPMENT SANITATION PROCEDURES

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range.
e. Clean oven by removing grits, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric burners
should be cleaned with a brush or with a damp cloth.

2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign particles.
d. Wash tables and top of machine .Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover blades after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a
method for sanitizing in a restaurant than radiation. 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).
 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.

STEPS IN SANITIZING UTENSILS

1. Use a stockpot that is large enough to hold the utensils you need to sterilize. Fill the
pot or pan with enough water to fully cover the utensils.
2. Place a lid on the pot and heat the water to a rolling boil.
3. Carefully place the utensils in the boiling water, cover the pot and continue boiling
for five minutes. Be careful not to let the water boil off completely; add more if
necessary.
3. Turn the heat off after five minutes and remove the lid, using hot pads. Be careful
of the escaping steam.
4. Allow the water to stop boiling and carefully remove the utensils from the water.
5. Place the utensils on a drying rack to air dry. If you need the utensils right away,
dry with paper towels or a clean drying towel, and be sure to wash your hands before
touching.

ACTIVITY1. TEST YOURSELF!

Directions: Below is a list of competencies in cleaning and maintaining kitchen tools, equipment and
kitchen premises. Check the number that corresponds to the extent of knowledge and skill
learned.

3 a lot 2 a little 1 not much

Competency How much do I How skilled How interested

know about am I in am I in learning
this? using/perform more about
ing this? this?
1 2 3 1 2 3 1 2 3
Tools and equipment used in the
preparation of foods
Use of chemicals in cleaning and sanitizing
kitchen tools, equipment and working
premises
Clean and sanitize kitchen tools, equipment
and premises
Store kitchen tools and equipment in the
designated place
Kitchen premises to be cleaned
Safety and first aid procedure

ACTIVITY2. NARRATE ME A STORY

Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of
food for lunch .Prepare cleaning agents that is needed in the said task. In two or three paragraphs, narrate
your experiences in accomplishing the different tasks to be fulfilled/ accomplished. Your answer shall be
assessed using rubrics below.

Criteria 4 3 2 1
Organization Exceptionally Generally clear, Lacks of clarity, Unclear,
clear, easy to able to understand difficult to impossible to
understand. understand understand
Statement of Given complete One procedure is Two procedures Have mention any
Procedures procedures in lacking in are missing in the correct procedure
accomplishing the accomplishing the narration in accomplishing
task task the task
Completeness of Able to finish the Able to finish the Able to finish the Was not able to
Task task ahead of time task on time task late finish the task
 ACTIVITY 3. SANITIZE ME!

Instruction:
Sanitize kitchen tools and equipment that is available in your kitchen and make a narrative report about
what you have learned in the task. Write your answer on the space provided. Your answer shall be
assessed using rubrics below.

Be guided by the following questions:

1. What is the sanitation all about?
2. How did you sanitize kitchen tools and equipment?
3. Why is it important to sanitize kitchen tools and equipment?
4. How to apply appropriate safety measures in doing the task?

SCORING RUBRIC

CRITERIA 4 3 2 1
Clear Exceptionally clear, Generally clear, Lacks clarity, Unclear, impossible
easy to follow able to follow difficult to follow to follow

Concise The explanation The explanation The explanation The explanation

posed and methods posed and methods posed and methods posed and methods
used are advanced used are used are somewhat used are inadequate.
appropriate. simple.
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

ACTIVITY 4. Arrange in chronological order the steps in sanitizing utensils. Write your answer
on the space provided.

1. Place a lid on the pot and heat the water to a rolling boil.
2. Allow the water to stop boiling and carefully remove the utensils from the
water.
3. Use a stockpot that is large enough to hold the utensils you need to sterilize.
4. Carefully place the utensils in the boiling water, cover the pot and continue
boiling for five minutes.
5. Place the utensils on a drying rack to air dry. If you need the utensils right
away, dry with paper towels or a clean drying towel, and be sure to wash your hands
before touching.
6. Turn the heat off after five minutes and remove the lid, using hot pads. Be
careful of the escaping steam.

Reflection:
What have you learned from today’s lesson?

Who would you like to share this work ? Why?

REFERRENCES FOR LEARNERS:

Cookery Learning Module Pages 38-50

https://sites.google.com/a/bsc.coop/kitchen-managers/Home/once-in-the-manual/cleaning-
chemicals-and-equipment

Prepared by: SHARIN R. JAGUNAP

Teacher II
 Republic of the Philippines
Department of Education
Region VI – Western Visayas
DIVISION OF ROXAS CITY
ROXAS CITY SCHOOL FOR PHILIPPINE CRAFTSMEN
Lanot, Roxas City

TECHNICAL VOCATIONAL LIVELIHOOD (TVL)

COOKERY 11

LEARNING ACTIVITY SHEET

Name of Learner: Grade Level & Section:

Date: Score:

LEARNING COMPETENCY CODE:TLEHECK9-12KPIa-1

At the end of the activity, the learners should:

1.4 store cleaned kitchen tools and equipment safely in the designated space

LESSON 3

PROPER STORAGE OF KITCHEN TOOLS AND EQUIPMENT

BACKGROUND INFORMATION FOR LEARNERS:

Proper storage and handling of cleaned and sanitized equipment and utensils are very important to prevent
recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

 stored in clean storage areas; and

 handled properly to minimize contamination of food contact surface.

9 STEPS IN ORGANIZING KITCHEN CABINETS

Pretend it has a glass door and that everyone is going to see what’s inside.

1. Remove all the equipment and scrub shelves with soapy water.

2. Think about what you reach most often and make sure it gets a position that’s easy to reach.

3. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out and
straight. (Jeff Lewis-Style)

4. Take a step back after one shelf is done and make someone else look at what you’ve done.

5. They should be stored in a clean dry place adequately protected against vermin and other sources of
contamination

6. Cups, bowls, and glasses must be inverted for storage.

7. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted
whenever possible. Utensils must be stored on the bottom shelves of open cabinets below the working top
level.
8. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant, non-toxic,
smooth, durable and resistant to chipping.

9. Drawers must 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.

ACTIVITY1. ARRANGE ME PROPERLY!

Instruction: Store properly the cleaned and sanitized tools and equipment in the kitchen in their
designated place at your home and take a photo on it. Print and paste on the box below.

ACTIVITY 2: THINK AND BE ENLIGHTENED!

Instruction: Test your understanding by answering the following questions. Write your answer on the
space provided. Your answer shall be assessed using rubrics below.

1. Why it is important to clean, sanitize, and store equipment properly?

2. Explain good housekeeping practices that must be observed to maintain cleanliness and
sanitation
 SCORING RUBRIC

CRITERIA 4 3 2 1
Clear Exceptionally clear, Generally clear, Lacks clarity, Unclear, impossible
easy to follow able to follow difficult to follow to follow

Concise The explanation The explanation The explanation The explanation

posed and methods posed and methods posed and methods posed and methods
used are advanced used are used are somewhat used are inadequate.
appropriate. simple.
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant

Reflection:

1. What have you learned from today’s lesson?

2. How will you apply your learning in your daily lives?

REFERRENCES FOR LEARNERS:

Cookery Learning Module Pages 51-53

https://sites.google.com/a/bsc.coop/kitchen-managers/Home/once-in-the-manual/cleaning-
chemicals-and-equipment

Prepared by: SHARIN R. JAGUNAP

Teacher II
 Answer Key

Lesson 1

ACTIVITY 1

1. Solvent Cleaner
2. Abrasives
3. Detergents
4. Acid Cleaner
5. Chlorine

ACTIVITY 3

1. Chlorine
2. Abrasive
3. Detergent
4. Ammonia
5. Soap
6. Solvent
7. Acid
8. Nitric Acid
9. Powder
10.Carbonic Acid

Lesson 2

ACTIVITY 2

It's important to keep knives, wooden spoons, spatulas, tongs, and the like clean to help stop
bacteria spreading to food. It's especially important to wash them thoroughly after using them
with raw food, because they could spread bacteria to other food.

ACTIVITY 3
Sanitation in the kitchen is important because the bacteria that thrive there can make people very sick
via contamination of foods. In fact, the dirtiest object in the house is the kitchen sponge.Living in a
dirty kitchen filled with microbes isn't going to help strengthen the immune system. It's not the same
as over-sanitizing oneself with antibacterial soap, which can kill all of the "good bacteria" that
protects us.

ACTIVITY 4
1.2
2.4
3.1
4.7
5.5
6.6
7.3
 Lesson 3

ACTIVITY 2

1.   As a general rule it is necessary to clean and sanitize anything that has had direct contact
with food. Examples of products that may have had direct interaction with food include crockery,
glassware, cutlery, pots and pans, serving utensils, cooking appliances, chopping boards, kitchen
surfaces and counters.

Here are three main reasons why it is important to clean and sanitize:  

 Cleaning and sanitizing helps avoid infestations of the pests.  

 Cleaning and sanitizing helps keep the company consistent with the laws and regulations
about food safety.  
 Cleaning and sanitizing helps protect clients and staff from health hazards, such as food
poisoning and allergic reactions.