TLE – Cookery

Quarter 3 – Module 2:
Classify Types of
Appropriate Cleaning Tools
and Equipment Based on
their Uses
TECHNOLOGY AND LIVELIHOOD EDUCATION – Grade 7 COOKERY
Alternative Delivery Mode
Quarter 3 – Module 2: Classify Types of Appropriate Cleaning Tools and
Equipment Based on their Uses

First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: NAOMIE JOY D. DELA CALZADA
Editor: JOSIEPHE Y. LABRA
Reviewer: MARINA GRETCHEN OMPAD
Grammarian: SYBIL BIANCA R. BAGOL
Layout Artist: RUBEN S. DUTERTE JR.
Subject Area Supervisor: MARINA GRETCHEN OMPAD
Management Team: RONALD G. GUTAY,
ALLAN B. MATIN-AW,
MARY JANE J. POWAO,
AQUILO A. RENTILLOSA,
CRISTINA T. REMOCALDO
ADM Coordinator: RYAN B. REDOBLADO

Printed in the Philippines by ________________________

Department of Education – Region VII Central Visayas

Office Address: Department of Education – Carcar City Division
(Learning Resources Management Section)
P. Nellas St., Poblacion III, Carcar City, Cebu
Telefax: (032) 487-8495
E-mail Address: carcarcitydivision@yahoo.com
 TLE – Cookery

Quarter 3 – Module 2:

Classify Types of
Appropriate Cleaning
Tools and Equipment
Based on their Uses
For the facilitator:

Welcome to the TLE–Exploratory Grade 7 Cookery Alternative Delivery Mode (ADM)

Module on Classify Types of Appropriate Cleaning Tools and Equipment Based on their
Uses!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to process
the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to check
What I Know what you already know about the lesson to take. If
you get all the answers correct (100%), you may
decide to skip this module.
This is a brief drill or review to help you link the
What’s In current lesson with the previous one.
In this portion, the new lesson will be introduced to
What’s New you in various ways such as a story, a song, a
poem, a problem opener, an activity or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent practice
What’s More to solidify your understanding and skills of the
topic. You may check the answers to the exercises
using the Answer Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process what
you learned from the lesson.
This section provides an activity which will help
What I Can Do you transfer your new knowledge or skill into real
life situations or concerns.
This is a task which aims to evaluate your level of
Assessment mastery in achieving the learning competency.
In this portion, another activity will be given to you
Additional Activities to enrich your knowledge or skill of the lesson
learned. This also tends retention of learned
concepts.
This contains answers to all activities in the
Answer Key module.
 What I Need to Know

This module covers the knowledge, skills and attitudes required to classify the
types of cleaning tools and equipment based on their uses.

Learning Outcomes: Upon completion of this module, you are expected

to:

LO 1. Utilize appropriate kitchen tools, equipment and

paraphernalia

1.2. Classify the types of cleaning tools and equipment

based on their uses

 What I Know

Read each question carefully. Choose the letter which corresponds to

the correct answer.

1. It is a clean cloth used to wipe or dry the cleaning tools and equipment
and other surfaces.

A. Sponge C. Dish Cloth

B. Steel wool D. Scouring pad

2. It is characterized by readily absorbing water and becoming soft when wet

while retaining toughness.

A. Sponge C. Dish cloth

B. Steel wool D. Scouring pad

3. It is a household water heating machine that uses a hot water storage

tank to maximize heating capacity.

A. Chiller C. Refrigerator

B. Blender D. Hot water heater

4. It is a small pad of metal used for scouring surfaces.

A. Sponge C. Dish cloth

B. Steel wool D. Scouring pad

5. It is a rubber or silicone tool used to scrape the food from the bowl, sticky
residue at the bottom of pots and pans.

A. Sponge C. Scraper

B. Steel wool D. Dish cloth

6. It is an electrically operated machine for cleaning and drying tableware

and cutting utensils automatically.

A. Sponge C. Dish cloth

B. Steel wool D. Dish-washing machine

7. How long does a sponge to be disinfected in a microwave oven?

A. 3 minutes C. 4 minutes

B. 1 minute D. 5 minutes

8. What material do we need to sprinkle in disinfecting the steel wool?

A. Baking soda C. Salt

B. Flour D. Sugar

9. What equipment do we need to disinfect the scouring pad?

A. Microwave oven C. Slicer

B. Blender D. Chiller

10. Which of the following belongs to cleaning tools?

A. Sponge C. Baking soda

B. Flour D. Oil

11. In removing baked grease, scrub it with brush using a paste made of __?

A. Soda,salt and water C. Oil,acid and salt

B. Water, vinegar and salt D. Oil, salt and soda

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

A. Sponge C. Scouring pad

B. Lemon D. Brush

13. How long does a scouring pad to disinfect in a microwave oven?

A. 4 minutes C. 3 minutes

B. 2 minutes D. 5 minutes

14. It is an implement with a handle, consisting of bristles, used for

cleaning, scrubbing, applying liquid or powder to a surface.

A. Kitchen brush C. Steel wool

B. Sponge D. Dish cloth

15. It is a bundle of very fine and flexible sharp-edged metal strips.

A. Sponge C. Dish cloth

B. Steel wool D. Scouring pad

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 What’s In

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 1. Matching Type

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. Used to grate, shred, slice and a. can opener

separate vegetables such as carrots,

cabbage and cheese.

2. It is a rubber or silicone tool used b. spatula

to blend or scrape the food from the bowl.

3. It is used to open food containers. c. kitchen shears

4. It is used to level off ingredients d. scraper

when measuring and to spread frostings and

sandwich fillings.

5. It is used for opening food packages, e. grater

cutting tape or string to package,

food and simply to remove labels or

tags from items.

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 What’s New

Let us check your understanding by performing the next activity.

Activity 2. Name Me

Identify the following cleaning tools by writing their names on the

space provided.

1. _______________________

2. _______________________

3. _________________________

4. _________________________

5. _________________________

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 What is It

Filipinos are food lovers. We love to eat Filipino dishes like adobo,
sinigang, pork chop and many more. But some of us hate to do the washing
especially when the dish is greasy. In cleaning, we have to use cleaning tools
to make our work easier and faster.

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

TOOLS

1. Sponge - It is a tool or cleaning aid made of soft, having

small holes that allow air or liquid to pass through.

Sponges are good at absorbing water, it was originally made

from natural sea sponges, but today they are made from

synthetic materials. It accumulated bacteria, to keep your

sponges disinfected, make it wet and place it in a microwave

oven for one minute.

2. Scouring pad - is a small pad of metal used for scouring a

surface. Its material made from threads or wires with evenly

spaced holes that allow air or water to pass through.

It is ideals for cast iron pots, pans, stove burners, broilers

and grills. But always be reminded to use light duty,

non-abrasive scouring pads so that it won’t leave

scratches. To disinfect the pad, make it wet, put it on a microwave oven for 2
minutes to kill most disease-causing germs. Always clean the pad after
using.

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3. Kitchen Brush - an implement with a handle, consisting of

bristles, hair or wire set into a block, used for cleaning,

scrubbing, applying liquid or powder to a surface.

It is useful in cleaning the burner grate, oven racks, dirt and

soil from pots and pans and other larger glassware items. You

can easily remove deposits from objects and surfaces for its long

handle and you do not need to submerged your hands in hot

water while washing. Remove baked grease or spills by

scrubbing with a brush using a paste made of baking soda, salt and water.

4. Dishcloth - is used to clean, wipe and dry the cleaning

tools and equipment and other surfaces.

A dishcloth is used in the kitchen to clean dishes and hard

surfaces of ceramics, glass and other utensils. The advantage

of using dish cloth is it can be folded to form like a cone and

can wipe bottom part with its tip. After using the dish cloth, it

should be wash with soap and rinse thoroughly and air dried.

5. Steel wool - is a bundle or small ball of very fine and flexible

sharp-edged metal strips. Steel wool is used in cleaning household

cookware, oven burnt residue and used to sand and scrub pots and

pans and turn shine like a new one. The steel wool

collects grease each time we use, to disinfect it, get it

wet, sprinkle with baking soda, pour hot water over it,

soak for a while and rinse.

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6. Scraper - a rubber or silicone tools used to scrape the food

from the bowl, sticky residue at the bottom of pots and pans.

We can use scarper to scrape or remove the food stuck on the

bottom of your pots, pans, glass stove tops and microwave

oven walls without scratching. And it is used to remove food

from the plates before washing or other unwanted matter from

a surface.

EQUIPMENT

1. Dish washing machine - is an electrically operated

machine for cleaning and drying tableware and cutting

utensils automatically. Using dish washing machine,

it cleans by spraying hot water, typically between 45

and 75⁰ C at the dishes, with lower temperatures used

for delicate items. This machine is commonly seen in

hotels, restaurants where many dishes must be cleaned.

2. Hot Water Heater - is a domestic water heating machine

that uses a hot water storage tank to maximize heating

capacity and provide instant and continuous delivery of hot

water. A heat transfer process that uses an energy source

to heat water above its initial temperature. It is need to be

switched on and hot water would flow from the faucet. This machine is

commonly seen in modern houses, hotels and restaurants.

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 What’s More

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

Activity 3. Fill In

Choose the word/s from the box that is described or referred to the
statement below.

Dish cloth Steel wool Kitchen brush

Hot water heater Dish washing machine Scraper

Sponge Scourging pad

______________1. It is a clean cloth used to wipe and dry the cleaning tools
and equipment.

______________2. It is a bundle of very fine and flexible sharp-edged metal

strips.

______________3. It is a tool or cleaning aid made of soft, having small holes

that allow air or liquid to pass through.

______________4. It is a small pad of metal used for scouring a surface.

______________5. It is an implement with a handle, consisting of bristles, hair

or wire set into a block, used for cleaning, scrubbing,
applying liquid or powder to a surface.

______________6. It is a rubber or silicone tool used to scrape the food from

the bowl, sticky residue at the bottom of pots and pans.

______________7. It is a domestic water heating machine that uses hot water

storage tank to maximize heating capacity and provide
instant and continuous delivery of hot water.

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______________8. It is an electrically operated machine for cleaning and
drying tableware and cutting utensils automatically.

______________9. It is an implement with a handle, consisting of bristles, hair

or wire set into a block, used for cleaning, scrubbing,
applying liquid or powder to a surface.

______________10. It is used in the kitchen to clean dishes and hard surfaces

of ceramics, glass and other utensils.

Activity 4. Crossword Puzzle

There are (10) ten 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. (Just number your paper 1-10 to
write the words you found in the puzzle)

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Activity 5. Jumbled Words

Arrange the jumbled letters to identify each word related to types of

cleaning tools and equipment.

1. S O N P EG __________________

2. D I H S T H O L C __________________

3. D A P G N I R S C U O __________________

4. R A P E C R S __________________

5. S H R U B K T C H E I N _________________

6. L O O W S L E E T __________________

7. H A T R E E __________________

8. A D O S K I N G A B __________________

9. T L A S __________________

10. G A R I V E N __________________

11. T N E M Q U I E P __________________

12. U L I S N E T __________________

13. S G A L S __________________

14. L I Q U D I __________________

15. E N I M A H C __________________

What I Have Learned

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?

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 What I Can Do

Activity 6. Search Me

This activity will help you learn more on cleaning tools and equipment
that is available in your own kitchen.

List down (5) five cleaning tools found in your kitchen and indicate
their uses.

Tools Uses

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

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 Assessment

Read each question carefully and fill in the blanks with the
correct answer.

1. __________is characterized by readily absorbing water and becoming

soft when wet while retaining toughness.
2. An implement with a handle, consisting of bristles, hair or wire set
into a block, used for cleaning, scrubbing, applying liquid or powder
to a surface is called ____________.
3. __________ is a clean cloth used to wipe/dry the cleaning tools and
equipment and other surfaces.
4. __________ is a small pad of metal used for scouring a surfaces.
5. ___________is a household water heating machine that uses a hot
water storage tank to maximize heating capacity.
6. It takes ______minute for a sponge to be disinfected in a microwave
oven.
7. ________is the material we need to sprinkle in disinfecting the steel
wool.
8. We need ______________ to disinfect the scouring pad.
9. The sponge is considered as a _____________ tools.
10. To remove baked grease or spills, scrub it with brush using a
paste made of___________________.
11. We classify the types of appropriate cleaning tools and equipments
based on their_______.
12. It will take __________minutes for a scouring pad to be disinfected
in a microwave oven.
13. ____________ is a rubber or silicone tools used to scrape the food
from the bowl, sticky residue at the bottom of pots and pans.
14. ________________ is an electrically operated machine for cleaning
and drying tableware and cutting utensils automatically.
15. A bundle of very fine and flexible sharp-edged metal strips used
for cleaning utensils is called_____________.

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 Additional Activities

Activity 7. Who am I

Let us reinforce the knowledge that you have learned from this lesson
by doing the next activity.

Write the classification and uses of the indicated cleaning tools and
equipment.

Name Classification Uses

1. Scraper

2. Sponge

3. Steel wool

4. Dish cloth

5. Kitchen brush

Congratulations! You did a great job! Good

luck as you move on to the next lesson.

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 Answer Key

What I Know What's More Assessment

C Activity 3
1. sponge
2. a 1. dish cloth
2. kitchen brush
3. d 2. steel wool
3. Dish cloth
4. d 3. sponge
4. Scouring pad
5. c 4. scouring pad
5. Hot water heater
6. d 5. kitchen brush
6. 1minute
7. b 6. scarper
7. Baking soda
8. a 7. hot water heater
8. Microwave oven
9. a 8. dish washing
9. cleaning tools
10. a machine
10. Soda, salt and
11. a 9. kitchen brush
water
12. b 10. dish cloth
11. uses
13. b Activity 4
12. 2 minutes
14. a Kitchen brush
13. Scraper
15. b Scouring pad
14.Dishwashing
sponge
machine
dish cloth
15. Steel wool
steel wool
scraper
salt
heater
baking soda
water
Activity 5
1.sponge
2. dish cloth
3. scouring pad
4. scraper
5. kitchen brush
6. steel wool
7. heater
8. baking soda
9. salt
10. vinegar
11. equipment

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References

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

Livelihood Education pp 42

Gltnhs-tle.weebly.com

For inquiries or feedback, please write or call:

Department of Education – Carcar City Division (Learning Resources

Management Section)

P. Nellas St., Poblacion III, Carcar City , Cebu, Philippines 6019

Tel. No. 4878495

Email Address: carcarcitydivision@yahoo.com

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