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TLE 7-8 Cookery Q4 M2 - module

English (San Francisco Javier College)

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Exploratory

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Redeveloped Division Initiated Self-Learning Module

Department of Education – Division of Palawan

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TLE-Technology and Livelihood Education – COOKERY - Grade 7/8

Redeveloped Division Initiated - Self-Learning Module
Quarter 1 – Module 2: Classify Types of Appropriate Cleaning Tools and
Equipment Based on Their Uses
Second Edition, 2021

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 royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this module 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.
Published by the Department of Education, Division of Palawan
Schools Division Superintendent:
Roger F. Capa, CESO VI
OIC - Assistant Schools Division Superintendents:
Rufino B. Foz
Arnaldo G. Ventura
Development Team Development team for
Redevelopment Activity
Writer: Elma F. Veniegas
Lolita L. Nacua Writer: Lorena Ocenar
Christian V. Velasco
Editors: Pedro Sangao
Gringgo Roger L. Acodili
Kit Laurence Casampol
Areld Bond F. Dusong
Eden V. Badenas Illustrator: Eriza Faye S. Sapalo
Riza B. Escobedo Layout Artist: Ronald B. Arzaga
Joey L. Legaspina Reviewer: Christine D. Medianista
Reymund M. Macaraeg Management Team:
Editors: Elena T. Vega Aurelia B. Marquez
Illustrator: Elma F. Veniegas Rosalyn C. Gadiano
Layout Artist: Elma F. Veniegas
Rodgie S. Demalinao
Reviewers: Lavelyn S. Talan
Elena T. De Vega Sean A. Catelo
Management Team:
Aurelia B. Marquez
Rodgie S. Demalinao
Sean A. Catelo
Mary Jane D. Virrey

Department of Education – MIMAROPA Region – Division of Palawan

Office Address: PEO Road, Barangay Bancao-Bancao, Puerto Princesa City
Telephone: (048) 433-6392
E-mail Address: [email protected]
Website: www.depedpalawan.com
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Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions,
directions, exercises, and discussions are carefully stated for you to
understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if
you need to ask your facilitator or your teacher’s assistance for better
understanding of the lesson. At the end of each module, you need to answer
the post-test to self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how
they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and
tests. And read the instructions carefully before performing each task

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

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TLE 7/8-
Classify Types of Appropriate Cleaning
COOKERY
Tools and Equipment Based on Their
First Quarter
Uses
Week 2

MELC : Classify types of appropriate cleaning tools and

Equipment based on their uses. (TLE HECK 7/8 UT-Oa-1)

Objective/s : 1. Classify the different types of cleaning Tools

and equipment.
2. Name the types of cleaning tools and equipment
and their uses.

What I Know
Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer, then write it on your answer sheets.

1. A head made of cotton or synthetic fibers mounted on handles and are used
for cleaning floors and mopping up spells.
A. mops C. buckets and pans
B. brooms and brushes D. dustpans and garbage cans

2. A specific house requirement in relation to individual to occupational Health

and Safety (OHS) require a substantial to protective clothing in the hands.
A. apron C. gloves
B. pans D. eyeglasses

3. An object that extends an individual’s ability to modify features of the

surrounding environment.
A. equipment C. stand mixer
B. tool D. eggbeater

4. The workhorse of every kitchen and faithfully culinary friend.

A. spatula C. cutting board
B. dishcloth D. sink

5. A flexible turner or flipper, use in cooking scrambled eggs, flip pancakes, stir
sauces and more.
A. egg eater C. mixing bowl
B. spatula D. knife

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6. This comes in small to large sizes with exact measurement size and
containment.
A. measuring spoon C. dish cloth
B. Frying pan D. rubber scraper

7. This is a bowl-shaped fixture that are used for washing hands or small objects
such as food and dishes.
A. baking pan C. mixing bowl
B. sink D. soup ladle

8. How will you choose a good knife?

A. A good knife cuts food easier, quicker, neater and with less chance of
injury.
B. A knife with dull edges.
C. A well not clean knife.
D. A knife with rusty blades.

9. A utensil consisting of small, shallow bowl on handle used in preparing, serving

and eating food.
A. measuring cups C. serving spoons
B. spatula D. colander

10. One of the purposes of using vegetable peeler.

A. To remove skin and peel from most vegetable with ease.
B. To cut the vegetables in different sizes.
C. To choose the good vegetables.
D. To remove its nutrient content.

11. This is funny – looking tool that has so many uses than beating eggs and making
Whipped cream.
A. Wire whisk C. fork
B. eggbeater D. egg holder

12. These are used to chop, blend, mix, whip, puree, and grate and liquefy all
kinds of food.
A. eggbeater C. blender
B. refrigerator D. mixer

13. The all-around pan sautéing different kind of dishes.

A. frying pan C. ladle
B. baking pan D. colanders

14. This is a vegetable strainer on which are essential for various tasks from cleaning
vegetables to straining pasta or tins contents.
A. colanders C. mixing bowls
B. soup bowl D. dish

15. This is an electrical equipment used in mixing ingredients used in mixing by

beating, stirring, or whipping image.
A. Coffee mixer C. stand mixer
B. freezer D. Bread toaster

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What is It
As we know, Kitchen is the “Heart of the Home”. Cleaning tools is one of the
competencies in Commercial Cooking which comprises, skills and attitude required
to a learner to possess. In cooking, we need to know the cleaning tools and
equipment to be used. The food we prepared, served and food we eat must be
clean, healthy, and nutritious.
In the previous module you have learned different types of kitchen tools,
equipment to be used in preparing and cooking. Now you must cleaned and
sanitized all kitchen tools and equipment. Let’s try this activity.

Let us check your understanding by performing this activity.

Activity 1: Name Me

Identify the following cleaning tools by writing their names on the space
provided on Column A choose their names on Column B. Write on your answer sheets.

COLUMN A COLUMN B

1. _______________ A. Meat tenderizer

2. _______________ B. Plastic Cutting Board

3. _______________ C. Stainless Steel Dredge

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4. ________________ D. Mixing Bowl

5. ________________ E. Aluminum Measuring Cup

In the previous lesson, you have identified the different types of tools and
equipment and paraphernalia.
This activity will help you assess your prior understanding and learnings as to the
different types of tools and equipment.

Activity 2. Matching Type

Directions:

Match Column A with Column B. Write the letters of the word/words in column
B that match the definitions in Column A.
COLUMN A COLUMN B

1. It is used for mashing potatoes, turnips, carrots, A. graters

and other soft, cooked vegetables.

2. A wooden or plastic board where meats and B. dredgers

vegetables can be cut.

3. It used to shake flour, salt and pepper on meats C. cutting boards

vegetables to strain pasta or tin contents.

4. It is used to sharpen long knives. D. potato mashers

5. It is used to grate, shred, slice, and separate E. mixing bowls

foods such Carrots, cabbage, and cheese.

F. Emery board

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Here are some important information on cleaning tools and equipment’s

based on their uses.

The term cleaning and sanitizing are frequently assumed to

be one and the same when in fact there are important
differences. Cleaning is the physical removal of visible soil
and food from a surface. Sanitizing is a process that
reduces the number of microorganisms to safe levels on
food contact surfaces such as China, tableware,
equipment, and work surfaces. Sanitized surfaces are not
necessarily sterile, which means to be free of
microorganisms.

Why is it important?

Safety is a key component in any

workplace. A safe environment is a healthy
environment. Hygienic practices ensure the
removal of dirt and germs for the health of
employers, employees, and customers.

Cleaning kitchen equipment prevents the

buildup of dirt that can cause food-borne
illnesses. In addition, if your kitchen is visible to the
public, noticeably clean equipment will make a
good impression on customers.

Filipinos are food lovers. We need to be careful on food we eat. It is advisable

to us to eat nutritious, well-balanced food and food safety hygiene is considered. So
that we will become healthy, productive, and useful citizen of our country. Following
proper sanitation in the kitchen premises must be followed and as daily routine.

Here are the types and uses of cleaning tools and equipment.

What equipment may be used in the cleaning process in the kitchen?

The following gives a representative list of the cleaning equipment that

the majority of properties will use.
Specialist equipment will be used
where special situations exist – for example,
a property with a large floor space area may
have a motorized cleaner that is not
necessary in a small kitchen that only has
internal areas that require cleaning.

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SELECTING EQUIPMENT

The type of cleaning equipment found in businesses will vary. Some premises
have just the basics – many establishments will have only ‘domestic’ cleaning
equipment (that is, suitable for homes) rather than commercial or industrial cleaning
equipment. Generally, commercial, or industrial equipment is better because it is:

• Sturdier
• Larger capacity
• Fitted with larger electric motors (where
applicable).
• Other places boast an extensive range of the
latest cleaning equipment with the ‘correct’
item for every cleaning job that needs doing.

TYPES OF CLEANING TOOLS AND EQUIPMENT:

The most commonly used equipment includes:

1. Mops – Mops have a head (made of cotton or synthetic fibers) mounted on a

handle (made of wood or plastic) and are used for cleaning floors and
mopping up spills.

The three main types of mops are:

Dusting mops – to clean skirting boards and

polished surfaces.
Polishing mops – for buffing and polishing.
Washing mops – to wash floor surfaces or
apply sealant to floors that
have been stripped and
need to be re-sealed.

2. Brooms and brushes – brooms and brushes

are cleaning tools consisting of stiff fiber s
attached to a handle.

3. Cleaning cloths and sponges – Cleaning cloths can be

used for a range of cleaning tasks. They can be used
wet or dry.

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4. Buckets and pans – Buckets and pans are vessels used

to hold water or cleaning fluid for use in the cleaning
process.

5. Protective gloves – A good supply of disposable gloves

should be available to every cleaner to wear when
cleaning or handling chemicals.

6. Warning signs – These are safety signs used when a public

area is being cleaned (to warn customers of the danger) or
when nominated back-of-house areas are being cleaned
(to warn staff, delivery drivers, repair people who are on the
premises).

7. Garbage receptacles – Garbage receptacles are

containers of various sizes that are used for
unwanted materials.

8. Goggles for Eye Protection – When using oven and grill

cleaners it is advisable to be wearing eye protection.

9. Face Masks – When using oven and grill cleaners it is

advisable to be wearing face masks for protection of
the airways.

10. Dry vacuum - cleaners can only be used on dry

surfaces and to suck up dry material and not
liquids.

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11. Wet vacuum cleaners are designed to suck up

liquid spills and can be used for wet cleaning
of carpets.

12. Scrubbing Machines – Scrubbing machines can

be used to remove debris from hard surfaces (such
as tiles, or concrete), sealed floors, and carpet.

13. Dishwashers – mechanical devices for cleaning

dishes and eating utensils.

14. Pressurized steam and water cleaners – Steam

and water cleaners use the high-pressure force
of water or steam for removal of grease and dirt
from equipment.

15. Sinks – Sinks are bowl-shaped fixtures that are

used for washing hands or small objects such
as food and dishes.

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What I Can Do

Activity 3. Name It

Direction:
• Take a look in the picture.
• Choose the names inside the box.
• Write your answers on the space provided before it.

Warning Signs Vacuum Cleaner Buckets and Pans

Garbage Receptacles Protective Gloves Sponges
Googles Sink Dishwashers
Face mask Dry vacuum Pressured Steam

1.) 2.) 3.)

4.) 5.) 6.)

7.) 8.) 9.) 10.)

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What’s More
After reading this module, let us check your understanding about the cleaning
tools and equipment’s. Do the following activities.

Activity 4. Fill In

Write the word that is described or referred to, choose the correct word/term
inside the box.

Mops Brooms and brushes Cleaning cloths

Buckets and pans Protective gloves Warning Signs

Garbage receptacle Goggles for eyes Face Mask

Dry vacuum Dishwashers

____________1. It is used in dry surfaces and to suck up dry materials not liquids.

____________2. It is used when cooking and cleaning the oven and grills.

____________3. These are the safety signs when public area is being cleaned.

____________4. These are disposable gloves should be worn by every cleaner.

____________5. These are cleaning tools attached to a handle

____________6. It is used for the protection of airways.

____________7. These devices are used for cleaning dishes and eating utensils

____________8. These are containers of various sizes that are used unwanted
materials.

____________9. These are vessels used to hold water or cleaning fluid for use in
the cleaning processes.

____________10. It can be used for range of cleaning tasks.

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Activity 5. Crossword Puzzle

There are 10 words or terms related to cleaning tools and equipment that can
be found in the puzzle. You will find them in horizontal, vertical, diagonal, upward and
backward.

G O G G L E S B Q K

M s O A P W A R S T

U W p A I L M O P S

U E C O Y K S O B L

C T N M N V U M L P

A M N I O G P S V A

V Q S R S T E U W N

Y F A C E M A S K S

R S I N K B R U S H

D B U C K E T S X Z

Guide Questions:

1. Do you have cleaning tools in your home? Can you give me at least 5
cleaning tools present in your home?

2. What are the things to do to lengthen the life shelf of an equipment?

3. What particular cleaning tool you usually use in your home? Why?

4. How often you used the cleaning tool?

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Activity 6. JUMBLED WORDS

Arrange the jumbled letters to identify each word related to types of cleaning
tools and equipment.

1. S O N P E G ________________ 6. T N E M QU I E P _______________
2. R E S H A S W H I S D ________________ 7. U L I S N E T _______________
3. E R P U E S R S M T A D E S ________________ 8. E C A F K S A M _______________
4. R A P E C R S ________________ 9. T E W U U M A C V _______________
5. S H R U B KS IN ________________ 10. E N I M A H C _______________

11.Y R D M U U C A V ________________
12. S N A P D N A O O B M S ________________
13. S P O M ________________
14. E F A T S Y ________________
15. N I G C N A E L ________________

Guide Questions:

1. What is the impact in yourself for knowing this cleaning tools and equipment?

2. Have you seen already that equipment in your home or in school?

3. Have you experience those machines to be used?

What I Have Learned

ACTIVITY 7. Answer Me

To summarize the things that you have learned from the lesson, answer the
following questions. Write your answer on your activity notebook.

1. Why do you think cleaning tools are important in your kitchen?

2. Why is it important to sanitize our cleaning tools?

3. Why cleaning and sanitizing must go on hand in hand?

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Assessment

MULTIPLE CHOICE

Read each question carefully and choose the letter the correct answer.

1. Characterized by readily absorbing water and becoming soft when wet while
retaining toughness.
A. sponges B. dry vacuum C. wet vacuum D. brooms

2. A cleaning with a handle, consisting of bristles, hair or wire set into a block,
used for cleaning, scrubbing, applying liquid or powder to a surface.
A. brooms B. buckets and pans C. safety D. mops

3. A clean cloth used to wipe/dry the cleaning tools and equipment and other
surfaces.
A. pressured steam C. steel wool
B. dishcloth D. scrubbing machines

4. A small pad of metal used for scouring a surface.

A. scouring pad B. sponge C. pans D. soap

5. These are machines for cleaning debris from hard surfaces.

A. wet vacuum C. dry vacuum
B. scrubbing machine D. dishwashers

6. Which of the following cleaning tools advisable to wear for protection of

airways?
A. facemasks B. apron C. gloves D. shoes

7. The following are cleaning tools and machines except

A. scrubbing machine C. sponges
B. dishwashers D. pots and pans

8. The following are good benefits of using cleaning tools and equipment except.
A. To make the work faster and easier just in few minutes.
B. It makes a high consumption of electricity.
C. To lessen human force.
D. Large number of works done compared to manpower.

9. Which of the following is not a cleaning tool?

A. sponge B. scouring pad C. steel wool D. paintbrush

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10. These are design to suck up liquid spills.

A. dry vacuum C. scrubbing machines
B. wet vacuum D. sink

11. It uses the high-pressure force of water or steam removal.

A. dishwashers C. vacuum cleaners
B. pressured steam D. mops

12. These are used for washing hands or small objects.

A. sinks B. sponges C. dry vacuum D. mops

13. This can be used for range of cleaning tasks.

A. mops C. sink cloth
B. cleaning cloths D. soft rush

14. An electrically operated machine for cleaning dishes and eating

utensils.
A. dishwashers C. cleaning cloth
B. buckets and pans D. mops

15. It is advisable to wear when using oven and grill cleaners for eye
protection.
A. eyeglasses C. facemasks
B. goggles D. clean cloth

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15
What’s More
Activity 4. Fill In
What I know What Is It What I Can Do 1. Dry vacuum
Pre-test: Activity 1: Activity 3. 2. Goggles
1. B Name ME Name It 3. Warning Signs
2. C 1. Stainless steel 1. Sink 4. Protective gloves
3. A dredger 2. Dishwasher 5. Brooms and brushes
4. D 2. Meat tenderizer 3. Protective gloves 6. Face mask
5. B 3. Mixing bowl 4. Vacuum cleaner 7. Dishwashers
6. B 4. Aluminum measuring 5. Dry vacuum 8. Garbage receptacles
7. B cup 6. Goggles 9. Buckets and pans
8. A 5. Plastic cutting board 7. Facemasks 10. Cleaning cloths and
9. D Activity 2. Matching 8. Garbage sponges
10. A Type Receptacles Activity 5. Crossword
11. A 1. D 9. Warning Sign Puzzle
12. C 2. C 10. Cleaning cloth 1. Goggles
13. A 3. B 2. Dry Vacuum
14. A 4. F 3. Brooms
15. C 5. A 4. Facemasks
5. Buckets
6. Sink
7. Sponge
8. Sink brush
9. Pans
10. Mops
ASSESSMENT: Activity 6. Jumbled
1. A Words
2. D 1. Sponge
3. B 2. Dishwasher
4. A 3. Pressure Steam
5. B 4. Scrapers
6. A 5. sink brush
6. Dry vacuum
7. D
7. Brooms and pans
8. B 8. Mops
9. D 9. Safety
10. B 10. Cleaning
11. B 11. Equipment
12. A 12. Utensil
13. B 13. Facemask
14. Wet vacuum
14. A
15. Machine
15. B
Answer Key
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References

BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and

Livelihood Education pp 42
Gltnhs-tle.weebly.com
COOKERY NC II TESDA-PROFESSIONAL ELECTRONIC
INSTITUTE,INCORPORATED, “Cleaning and Maintaining Premises”.pp3-
89

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For inquiries or feedback, please write or call:

Department of Education – SDO Palawan

Curriculum Implementation Division Office
2nd Floor DepED Palawan Building
Telephone no. (048) 433-3292
Learning Resources Management Section
LRMS Building, PEO Compound
Telephone No. (048) 434-0099

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