SDO MALABON CITY

7/8
TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY – Exploratory Course
Module 1: Use and Maintain Kitchen
Tools and Equipment
Quarter 1
Cookery 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Use and Maintain 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 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 DepEd Malabon City

Dr. Mauro C. De Gulan, SDS
Dr. Cynthia D. Ayles, ASDS

Development Team of the Module

Author: Reinalyn P. Malagueno
Editors: Jasmine Garcia
Reviewers:
Illustrator:
Layout Artist: Sharon E. Zepeda
Management Team:
Josefina M. Pablo, CID Chief

Lily Torres Galangan, EPS TLE

Dalisay E. Esguerra, EPS LRMS

Ana Lisa M. Mesina, PDO II LRMS

Department of Education – SDO MALABON

Maya-maya St. Longos, Malabon
Printed in the Philippines

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 7/8

Cookery
Quarter 1 – Module 1: Use and
Maintain Kitchen Tools and
Equipment

3
Introductory Message
For the facilitator:

Welcome to the Cookery Exploratory Course for Grade 7/8 Alternative Delivery Mode
(ADM) Module on Familiarizing Use and Maintain Kitchen Tools and Equipment.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

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For the learner:

Welcome to the Cookery Exploratory Course for Grade 7/8 Alternative Delivery Mode
(ADM) Module on Use and Maintain Kitchen Tools and Equipment!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner is
capable and empowered to successfully achieve the relevant competencies and skills
at your own pace and time. Your academic success lies in your own hands!

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:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

This part includes an activity that aims to check

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 you in various ways such as a story, a song, a
What’s New
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 to solidify your understanding and skills
What’s More of the topic. You may check the answers to the
exercises using the Answer Key at the end of the
module.

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 This includes questions or blank
What I Have sentence/paragraph to be filled into process
Learned what you learned from the lesson.

This section provides an activity which will help

you transfer your new knowledge or skill into
What I Can Do
real life situations or concerns.

This is a task which aims to evaluate your level

of mastery in achieving the learning competency.

In this portion, another activity will be given to

Additional Activities you 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

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to
Know

As shown below, each Lesson is directed to the attainment of one or two

learning outcomes:
LO1. Utilize kitchen tools and equipment.
After going through this lesson, you are expected to:

● Identify the materials where kitchen utensils and equipment were made.

● Kitchen tools and equipment are identified based on their uses.

● Kitchen tools and equipment are used in accordance with its function.

Direction: Identify the word/s that best describes the following statements.
Write your answer on a blank before the number.

___________1. Among the material used in kitchen utensils, it is considered as

the most popular, lightweight, attractive, and less expensive materials.

___________2. A more complicated tool that may refer to an electrical appliance,

it helps to do the preparation in the kitchen easier because of the automatic
work.

___________3. A kitchen tool that helps for pulping garlic for cooking.

___________4. It is used to grate, shred, slice and separate foods like cheese and
carrots.

___________5. This tool is very important in kitchen premises because it helps

in all forms of slicing, from peeling an onion and slicing carrots, to carving a
roast or turkey often referred to as cook's or chef's tools.

___________6. It is used to measure large amounts of solids and dry ingredients.

___________7. These tools are used to measure smaller quantities of ingredients.

___________8. This tool is used to blend or scrape the food from the bowl, and it
is made from a rubber or silicone.

___________9. This material is a special coating applied to the inside of some

aluminum or steel pots and pans that helps food from not sticking to the pan.

___________10. A kitchen tool that is used for creaming, stirring, and mixing. It
is also made of hardwood.

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 What’s In

Complete the sentence below. Fill in the blanks with your OWN answers.

The topic of my previous lesson is _________________________________________.

From this topic I have learned some tools that would help me to do the work
easily and properly. The tools and its uses that I have recalled are:

TOOLS USES

1.

2.

3.

4.

5.

What’s New

Read the situation below and answer the questions that will follow.

It’s 11:00 in the morning, an hour before lunch time. Your

mother is busy doing household chores, in order to cook your
food on time, she asked help from you to prepare all the tools
and equipment she will be needed in cooking “Adobong Manok”.
To be able to help to your mother:

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1. What are the tools and equipment you will prepare in cooking “Adobong
Manok”?
_____________________________________________________________________________________

2. What are the functions of the tools and equipment that you chose in
cooking “Adobong Manok”?
_____________________________________________________________________________________

What is it?

Materials of Kitchen Utensils and Equipment Commonly Found

in the Kitchen
It is important for a cook to know and use the proper tools, utensils,
devices and equipment in the kitchen, in order to prepare the food as its finest.
In buying tools and equipment for the kitchen used, it is important to consider
various things, not just only the prices of each tool and equipment. The
knowledge in using each utensils and equipment made cooking more efficient.

The tools, utensils and equipment are made of different materials,

each material has advantages and disadvantages in cooking. The following lists
are materials of kitchen utensils and equipment commonly found in the
kitchen.

Materials in Kitchen Utensils and Equipment

Aluminum is the best for all-around use. It is the most popular,

lightweight, attractive and less expensive compared with other materials. To
maintain the cleanliness and shiny effect, it requires extra care. This material
is very effective in giving an equal heat distribution. It is available in sheet or
cast aluminum. One of the disadvantages are the following: having a soft metal
will lead to dent and scratch easily, if this happened, it is not suitable to use.
Always remember that aluminum turns dark when used with ingredients
containing alkalis like potatoes, beets, carrots, and other vegetables; on the
other hand, ingredients that contain acid such as tomatoes will brighten it.

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 Stainless Steel is one of the most expensive materials used in kitchen
utensils, but one of the most popular as well. It is durable and will not wear
out easily compared with Aluminum, can be cleaned and shine easily. At the
bottom part, the materials like copper, aluminum or laminated steel bottoms
could be used to spread heat and keep the pot from getting heat dark spots.
Stainless steel utensils can be bought in different gauges, from light to heavy.

Glass is frequently used for baking, but rarely or not practical on top or
surface cooking. It is great to use this material in cooking and preparations as
well, but extra care is needed to make sure for long shelf life.

Cast Iron is well made but must be used frequently to avoid rust. In
cleaning you may rub salad oil with no salt or shortening inside and out and
dry. You may also wash cast iron with soap (not detergent) before using.

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 Ceramic and heat-proof glass. This material was used for baking
dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat
slowly and evenly. It forms in different sizes and shapes, can be used flexibly
both stove and oven to the dining table.

Teflon is a special coating applied inside of some aluminum, steel pots

and pans. It helps food to avoid sticking to the pan. To maintain its long-
lasting use, just wash it gently and refrain from using sharp utensils such as a
knife or fork to avoid scratching the teflon coating from the pan. Wooden or
plastic made utensils are best used for mixing and turning food.

Plastic and Hard Rubber. Examples of utensils that were made of

plastic and hard rubber are cutting and chopping boards, tabletops, bowls,
trays, garbage pails and canisters. These materials are blunt compared with
knives and metal; in addition to that, it is more sanitary than wood. Plastics
and hard rubber materials are greatly durable and cheap but may not last
long.

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Cooking Utensils List That Every Kitchen Needs

A baster or basting brushes is used to return some

of meat or poultry juices from the pan, buttering the
tops of breads and baked goods after they come out
of the oven. The bristles are normally made of
rubber or nylon and the handle is usually made of
wood and plastic. It is handy and easy to use.

Cans, bottles, cartoons opener are used to open a

food tin cans, bottles and cartoons. It is very
convenient to use in openings such material
because of its smooth operation, and comfortable
grip and turning knob.

Colanders or strainer is used for straining or

separating liquid to dry/solid ingredients, especially
in washing or cleaning the vegetables and other
ingredients. Straining pasta is one of the various
task strainers can do.

Cutting Boards is used as a platform for cutting

and slicing ingredients. It is usually made of wood
or plastic.

Dredgers is used as a container for fine, coarse and

powdered ingredients such as flour, salt, and

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pepper on meat, poultry, and fish. The purpose of
dredgers is to easily pour out, shake and evenly
distribute fine ingredients.

Double boiler is used when temperatures must be

kept below boiling or maintain a warm temperature.
It is applied for some cooking preparations such as
making egg sauces, pudding. It is done to keep
foods warm without overcooking.

Emery boards/sharpening steel is used to sharpen

knives.

Flipper is used for turning ingredients or other food

items while cooking, flippers are important because
it helps to flip ingredients without breaking it;
examples are cooking burger patty or hamburger or
“tortang talong” or eggplant omelette.

Funnels are used to fill jars to avoid spilling liquid

to be transferred. These are made from various sizes
of stainless steel, aluminum, or of plastic.

Garlic Press is used for pulping garlic.

Graters or shredders are used to grate, shred and

slice ingredients such as carrots, cabbage, and
cheese.

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Handy Poultry & Roasting Tools are very essential
in lifting hot roasted turkey/poultry from the
roaster to the serving platter, without it falling
apart.

Kitchen Knives or cook’s/chef’s knives are very

common in kitchen utensils because this is one of
the most essential tools in food preparation. It is
used for peeling, slicing, and carving.

Kitchen Shears are used for practically opening

food packages, cutting tape or string to package
foods or simply to remove labels or tags from items.
In addition to kitchen shears, box cutters have the
same purpose and are handy as well.

Measuring tools such as measuring cups and

spoons are important utensils for making an
accurate measurement of food ingredients.
Standardized measuring tools should be considered.
There are measuring tools that are used for
measuring small quantities of ingredients and there
are measuring tools used to measure large
quantities of ingredients.

Pasta Spoon or Server is used to easily transfer

cooked pasta to a serving plate. Pasta spoons are
best used with spaghetti-style or other long pasta
noodles; on the other hand, you can use a large
slotted serving spoon for short pasta.

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Potato Masher is used for mashing cooked
potatoes, turnips, carrots or other soft cooked
vegetables that needs to be mashed and softened.

Rotary eggbeaters are used for beating small

amounts of eggs or batter. The beaters are better if
made from stainless steel, and gear driven for ease
in rotating.

Seafood Serving Tools is used to clean seafood and

remove the shell easily. For cooking seafood,
utensils will vary depending on the seafood you are
cooking.

Serving spoons is used in preparing, serving, or

eating food. It has a small, shallow bowl like on a
handle.

Serving Tongs is used to easily grab and transfer

larger food items to a server platter, hot skillet or
deep fryer or plate. It helps you have a better grip on
food. It is better to use longer tongs for deep frying
or cooking food in a large stock pot or at the
barbeque.

Soup Ladle’s main purpose is for serving soup or

stews, but it can also be used for serving gravy,
dessert sauces or other foods. Another purpose is
to remove or skim off fat from soups and stews.

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 Spoons are used to lift/separate liquids over solid
food, another function is to lift foods for eating. It is
described as solid, slotted or perforated, usually
made of stainless steel.

Temperature Scales - used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy or deep-fat frying. Other small thermometers
are hanged accuracy of the equipment’s thermostat.

Two-tine fork is used to hold meats while slicing to

become sturdy and turning solid pieces of meat
while browning or cooking. It is made of stainless
steel and with a heat-proof handle.

Vegetable peeler is used to scrape vegetable peel,

such as carrots and potatoes and to peel fruits. The
best ones are made of stainless steel with a sharp
double blade that swivels.

Whisks for Blending, Mixing used for 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 spoons continue to be kitchen essentials

because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard
wood.

Kinds of knives, each with a specialized use:

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● Butcher knife is used to section raw meat, poultry, and fish. It can be

used to separate small joints or to cut bones. Butcher knives are made
with a heavy blade with a saber or flat grind.

● French knife is used to chop, dice, or mince

food. Heavy knives have a saber or flat grind.

● Roast beef slicer is used to slice roasts and

ham in thick and solid cuts of meat.

● Boning knife is used to fillet fish and to remove

raw meat from the bone.

● Fruit and salad knives are used in slicing

salad greens, vegetables, and fruits.

● Spatula is used to level off ingredients when

measuring, to spread frostings and sandwich

fillings.

● Citrus knife is used to section or divide citrus fruits.

The blade has a two-sided, serrated edge.

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 ● Paring knife is used to core, peel, and section fruits and vegetables. It is

short in length as well as its blades, concave with hollow ground.

Measuring tools in the home or in commercial kitchens

● Measuring Cup for Dry Ingredients is used to

measure large amounts of solids and dry

ingredients, such as flour, fat and sugar. It is
commonly made of aluminum, stainless and
plastic material. It comes with different
standardized sizes, ranging from 1, ½, ¾ and
¼ (nested cups) to one gallon. There are cups
made of different colors but could only be
used for cold ingredients; example of which is
plastic made, because measuring warm or
hot ingredients could deform the utensils
causing inaccurate measurement.

● Graduated Measuring Cup or Measuring cup for

Liquid Ingredients is used to measure large amounts

of liquid ingredients, commonly made up of heatproof
glass and transparent so that liquid can be seen when
measuring.

● Measuring Spoons is used to measure small

amounts of ingredients. Spoons come in variety of

sizes, shapes, materials, and colors.
Measurements are ranging from 1 tablespoon (T
or tbsp), ½ tablespoon, 1 teaspoon (t or tsp), ½
teaspoon, ¼ teaspoon.

● Portion scales are used to weigh

serving portions from one ounce

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 to one pound. It comes with digital or mechanical form, depending on the
user’s preference.

● Scoops or dippers can be used as a measuring

tool as a scoop as the unit of measurement, or it

can be used for serving soft foods, such as
fillings, ice cream, and mashed potato.

● Household Scales are used to weigh large quantities of

ingredients. The unit of measurement is usually in

kilos or up to 25 pounds and up. Large quantities of
rice, flour, sugar, legumes or vegetables and meat are
commonly measured.

13. Scraper is used to blend or scrape food from the bowl.

It is made from rubber, silicone, metal or plastic.

Equipment

More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.

Equipment like range, ovens, refrigerators (conventional, convection and

microwave) are mandatory pieces in the kitchen or in any food establishment.

1. Refrigerators/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
compartment holds 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.

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 2. Auxiliary equipment like griddles,
tilting skillets, broilers/grills, steamers,
coffee makers, deep-fat fryers, wok,
crockery, cutting equipment
(meat slicer, food choppers, grinders)
mixers and bowls, pots and pans
are utilized most commonly
in big food establishments,
some with specialized uses and
some are optional.

3. Microwave Ovens have greatly increased

their use in the food industry. Foods can be
prepared ahead of time, frozen or refrigerated
during the slack periods, and cooked or heated
quickly in microwave ovens.

4. Blenders are used to chop, blend, mix, whip, puree,

grate, and liquefy all kinds of food. A blender is a very
useful appliance. They vary in the amount of power
(voltage/wattage). Others vary and do not do the same
jobs.

What’s More

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Directions: On the third column draw a star if the statement/s in column A
match with column B and if not write the correct word/s that best describe the
statement/s.

A B C

1. It is the most popular material Aluminum

used for tools and equipment
but is more expensive.

2. It is a greatly durable and Glass

cheap material of kitchen
utensils but may not last long

3. An essential utensil for various Colander

tasks from cleaning vegetables
to straining pasta or tin
contents.

4. Used to level off ingredients Scraper

when measuring dry
ingredients

5. Use for turning food items Flipper

6. Commonly made up of Measuring Cup for

heatproof glass and Liquid Ingredients
transparent so that liquid can
be seen when measuring

7. It makes the task of cleaning Seafood Serving Tool

seafood and removing the shell
much easier.

8. Enables you to more easily Serving Spoons

grab and transfer larger food
items, poultry or meat portions
to a serving platter, to a hot
skillet or deep fryer, or to a
plate.

9. Used for whipping eggs or Pastry Blender

batter, and for blending
gravies, sauces, and soups.

10.Used to measure heat Temperature scales

intensity.

What I Have
Learned

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 Directions: Identify the picture, write your answer on the SECOND COLUMN.
On the THIRD COLUMN tell whether if the picture is UTENSILS or
EQUIPMENT. On the FOURTH COLUMN, write the letter of the correct
description below of the picture shown in each number.

Picture Name Utensils or Letter of Correct

Equipment Description (Ex. A)

1.

2.

2.

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3.

4.

23
5.

6.

7.

8.

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9.

Description Choices:

A. It is used to measure heat intensity.

B. It is used for turning hamburgers and other food items.
C. It is used to slice roasts, ham, and thick, solid cuts of meats.
D. It is made of hard wood that used for creaming, stirring, and mixing.
E. A wooden or plastic board where meats and vegetables can be cut.
F. A very useful appliance, used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food.
G. It is used to make it easier to lift a hot roasted turkey from the roaster to
the serving platter, without it falling apart.
H. It is used to prepare food ahead of time, frozen or refrigerated during the
slack periods, and cooked or heated quickly.
I. It is used for returning some of the meat or poultry juices from the pan,
back to the food and for buttering the tops of breads and baked goods after
they come out of the oven.
J. It is necessary in preventing bacterial infections from foods, most of it have
special compartment for meat, fruits, and vegetables to keep the moisture
content of each type of food.

What I Can Do

On your paper, list down ALL (you may write as many as you can) the utensils
and equipment you can find in your kitchen. Identify the materials (aluminum,
stainless steel, glass, cast iron, Ceramic and heat-proof glass, plastic and hard
rubber) of your kitchen utensils and equipment. Follow the format below.

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 KITCHEN UTENSILS AND MATERIAL
EQUIPMENT

A. Multiple Choice: Choose the letter of the correct answer.

1. Which material is the best for all around used, because of its popularity,
lightweight, attractive, and less expensive?
a. Aluminum c. Glass
b. Cast iron d. Stainless steel
2. What material described as greatly durable, cheap, more sanitary than
wood; but may not last long?
a. Cast Iron c. Plastic and hard rubber
b. Ceramic and heat proof glass d. Teflon
2. Does glass made kitchen material suitable to use in baking?
a. Yes c. Maybe
b. No d. Not sure
3. What kind of material is considered as popular made in most tools and
equipment, because it could handle easily specially in cleaning; yet it is
more expensive compared with other materials?
a. Aluminum c. Glass
b. Cast iron d. Stainless steel
4. Annie doesn’t like to cook specially frying, because of oil popping out
from the pan. Her mom introduces her a kind of pan that has special

26
 coating that helps the food from not sticking on the pan, avoid popping of
oil and can be easily clean. What material does the pan was made of?
a. Cast iron c. Glass
b. Ceramic and heat proof glass d. Teflon
5. Annie does not like to cook, especially frying, because of oil popping out
from the pan. Her mom introduces her to a kind of pan that has a special
coating that helps the food from not sticking on the pan, avoid popping of
oil and can be easily clean. What material does the pan was made of?
a. Cast iron c. Glass
b. Ceramic and heat proof glass d. Teflon

B. Identification: Identify the utensils and equipment shown, write your

answer on the blank before the picture. Write the letter of the correct
description on the second blank. (2points each number)

1. ______________ ______________  It is used to scraped off

vegetable peel.
 It is used to weigh large
2. ______________ ______________ quantity of ingredients in
kilos.
 These are used to
measure smaller
quantities of ingredients.
 Made of rubber or
3. ______________ ______________ silicone tools to blend or
scrape the food from the
bowl.
 It is used to level off
ingredients when
4. ______________ ______________ measuring and to spread
frostings and sandwich
fillings.
 Utensil consisting of a
5. ______________ ______________ small, shallow bowl on a
handle, used in
preparing, serving, or
eating food.
6. ______________ ______________  They are practical for
opening food packages,
cutting tape or string to
package foods or simply
to remove labels or tags
7. ______________ _____________ from items.

Additional
Activities 27
28
 What I Need to
Know

As shown below, each Lesson is directed to the attainment of one or two

learning outcomes:
LO2. Maintain kitchen tools, equipment and working area.
After going through this lesson, you are expected to:

● Categories of cleaning agents are identified.

● Chemical used in cleaning are recognized.

● Factors influence the effectiveness of cleaning agents are classified.

● Steps in cleaning premises are enumerated.

Direction: Enumerate the following

1-4 Categories of cleaning agents

5-7 Approved chemical sanitizers

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8-10 Factors influence the effectiveness of chemical sanitizers

11-15 Steps in cleaning kitchen premises

What’s In

Direction: The Overlap Circles TOP

MIDDLE

BOTTOM

We can find 3 spaces in these circles, the top, middle and bottom. Think of
examples of Kitchen utensils and equipment that you have learned from the
previous topic and follow the instructions.

1. On the TOP of the circle, write the name of kitchen utensils and equipment.
2. In the MIDDLE of the circles, write the classification whether it is an
example of utensils or equipment. Note: write the whole word.
3. At the BOTTOM part of the circle, write the description of your chosen
kitchen utensils and/or equipment.
4. Just give 3 examples.

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31
What’s New

CHOICES:
ABRASIVE
CONCENTRATIONS
HEAT
TEMPERATURE
ACID CLEANERS
CONTACT TIME
SANITIZE
CHEMICALS
DETERGENTS
SOLVENT CLEANERS

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 What is it?

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard

operating procedures that make up your food safety program. Improperly
cleaned and sanitized surfaces allow harmful microorganisms to be transferred
from one food to other foods.
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. (A food-contact surface is the surface of equipment or utensil
that food normally comes into contact.) For example, glass cleaners, some metal
cleaners, and most bathroom cleaners cannot be used because they
might leave an unsafe residue on the food contact surface. The label should
indicate if the product can be used on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easy.

Cleaning agents are divided into four categories:

1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing 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.

33
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
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.

34
Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time

Chlorine 50 ppm in 7 Effective on a Corrosive,

seconds wide irritating to the
water between
skin, effectiveness
variety of
75 and100oF decreases with
bacteria.
increasing pH of
highly solution;
effective; not deteriorates during
storage and when
affected by
exposed to light;
hard
dissipates rapidly;
water; loses activity in the
generally presence of organic
matter
inexpensive

Iodine 12.5-25 ppm 30 Forms brown Effectiveness

in color decreases greatly
Seconds
with an increase in
water that is at that indicates
pH (most active at
strength; not
least 75oF pH 3.0; very low
affected by
acting at pH 7.0);
hard water;
should not be used
less irritating
in water that is at
to the skin 120oF or hotter;
than is and

chlorine: and might discolor

activity not equipment and
lost rapidly in surfaces.
the presence
of organic
matter.

Quaternary U to 200 ppm 30 Nontoxic, Slow destruction of

odorless, some

35
Ammonium in water that is Seconds colorless, microorganisms.
noncorrosive,
Compound at least 75oF not compatible
s nonirritating; with some
stable detergents and

to heat and hard water

relatively

stable in the
presence of
organic
matter; active
over a wide pH
range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:

• Washing;
• Sanitizing; and
• Drying.

Utensils such as cutting boards, bowls and knives need to be thoroughly

washed in warm soapy water. After washing, the utensils should look clean
and there should be no food or anything else visible on them. Effective cleaning
will remove most of the dangerous bacteria present. Sanitizing will then kill any
that might remain. A dishwasher is very effective at sanitizing if it has a hot
wash and drying cycle. If you do not have a dishwasher, you will need to
sanitize in a sink using a chemical sanitizer or very hot water. If using a
chemical sanitizer such as a sodium hypochlorite– or quaternary ammonium–
based solution, ensure that it can be safely used for sanitizing eating, drinking
and cooking utensils. Follow the instructions on the container carefully, as
different sanitizers work in different ways. If you are using very hot water, take
extra care to avoid being scalded. All utensils must then be thoroughly dried
before they are re-used. Air-drying is best but tea towels can be used if they are
clean. If you are washing up at an event being held outdoors, make sure you

36
have access to plenty of hot water. If hot water is not available, disposable
eating and drinking utensils should be used and enough cooking utensils
provided to last the duration of the event so that washing up is not necessary.

Cleaning kitchen premises

Cleaning your kitchen regularly is important not only to keep it looking its
best, but also to remove all of the germs and bacteria that accumulate
regularly in the kitchen area. There are several surfaces around the kitchen,
and by making a homemade versatile cleaning solution, you can easily clean
most of the surfaces with one basic mixture of household ingredients that are
probably already in your kitchen cupboards.

Things You'll Need

● Broom

● Cleaning rags

● Bucket

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a
cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap. Dip your mop into the bucket, wring the mop out and wipe across
your kitchen floors. The diluted vinegar solution makes it safe for any kitchen
floor surface while still strong enough to clean and disinfect. The dish soap
assists in cutting through any food residue that may be on the kitchen floor.
Let your floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water
with 1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning
rag. This works well on any type of kitchen surface including cabinetry, sinks,
tables, counters and any other area that requires cleaning.

37
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.

What’s More

A. Direction: Arrange the jumbled letters to create meaningful words. After

arranging the word/s, write the description or meaning of the word based
on the lesson discussed.

1. AEICCHLMS ______________= ______________

2. AEIOOCCNNNRTT ______________= ______________
3. AOCCNTT EIMT ______________= ______________
4. AIIIGNNSTZ ______________= ______________
5. AEHT ______________= ______________
6. AEEEUMPRRTT ______________= ______________

B. Direction: Complete the following table.

38
39
 What I Have
Learned

After reading the topic and answering some activities, let us check how much
understanding you have acquired from the lesson. Inside the box are the
important word/s from the Lesson: Maintain kitchen tools, equipment and
workplace.

Direction: Create a sentence, start your sentence with the phrase “I have
learned that…”. Inside the box are the important word/s from the Lesson:
Maintain kitchen tools, equipment, and workplace. Just choose 3-5 words and
include those words in your sentence.

Answer:

I have learned that

______________________________________________________________________________

Cleaning Detergents Solvent cleaners

Acid cleaners Abrasive Cleaners Sanitizing Heat

Chemicals Concentration Temperature

Contact time Chlorine Ammonium Iodine

40
 What I Can Do

Read and understand the steps in cleaning kitchen premises. Follow further
instructions after these steps.

Cleaning kitchen premises

Things You'll Need

● Broom

● Cleaning rags

● Bucket

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.

2. Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.

3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish soap.

4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.

5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to
let fresh air circulate, which is especially useful when cooking strong-smelling
foods.

Do it at HOME!

Instructions for HOME activity.

1. If you have available SMART PHONE do this:

41
 - Take photo of BEFORE cleaning of your kitchen premise or any part of
your kitchen.
- Choose from instructions above (from numbers 1-5) the most suitable
way of cleaning of your chosen part of your kitchen. Ex. you took photo
of your messy table, then you are planning to do the number 3 and 4
instructions.
- Take again photo of AFTER cleaning the part of the kitchen that you
have chosen.
- Then answer the questions:
a. What part of kitchen did you choose to clean?
b. What are the materials and chemicals you use for cleaning?
c. Describe the difference of the area BEFORE and AFTER cleaning.

RUBRIC:

The teacher will grade your work using the following criteria: 5 is the highest
and 1 is the lowest.

CRITERIA 5 4 3 2 1

Clarity

- The students were able to show a clear

photo of BEFORE and AFTER to the area
that they have chosen.

- Improvement of area is evident

Application

- Students were able to apply the right

materials, chemicals and process in
cleaning.

- Was able to choose the right instruction

for the area that needs to be cleaned.

Description

- Clearly described the process of cleaning

through writing.

Completeness

- showed pictures, follow the process and

42
 answered the 3 questions given.

TOTAL SCORE= 20points

2. For those who DO NOT have Smart phone available.

- Choose area from your kitchen that needs to be cleaned thoroughly.
Write the description of that area BEFORE cleaning.
- Choose from instructions above (from numbers 1-5) the most suitable
way of cleaning of your chosen part of your kitchen. Ex. you chose the
messy table, then you are planning to do the number 3 and 4
instructions.
- Write again the description of the area AFTER cleaning.
- Then answer the questions:
a. What part of kitchen did you choose to clean?
b. What are the materials and chemicals you use for cleaning?
c. Describe the step by step or process of cleaning made.

RUBRIC:

The teacher will grade your work using the following criteria: 5 is the highest
and 1 is the lowest.

CRITERIA 5 4 3 2 1

Clarity

- The students were able to describe a clear

photo of BEFORE and AFTER to the area
that they have chosen through words.

- Improvement of area is evident based on

their description.

Application

- Students were able to apply the right

materials, chemicals and process in
cleaning.

- Was able to choose the right instruction

for the area that needs to be cleaned.

43
 Description

- Clearly described the process of cleaning

through writing.

Completeness

- Follow the process and answered the 3

questions given.

TOTAL SCORE= 20points

A. Identification: Fill in the blanks, choose your answer from the choices
below.
1. ___________is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
2. ___________ is a cleaning agent that used periodically on surfaces where
grease has burned on, also known as degreasers.
3. ___________ is a cleaning agent that use to remove heavy accumulations
of soil that are difficult to remove with detergents.
4. ___________ used to routinely wash tableware, surfaces, and equipment
and it can penetrate soil quickly and soften it.
5. ___________ used to remove scale in ware washing machines and steam
tables.
6. ___________ is done using heat, radiation, or chemicals.

Abrasive cleaners Acid cleaners Cleaning

Detergents Sanitizing Solvent Cleaners

44
 B. Arrange the following steps chronologically. Use A for the first step, B for
second and so on.
________1. Prepare diluted vinegar solution in a bucket. Dip your mop
into
the bucket wrings the mop out and wipe across your kitchen
floors.
________2. Spray all-purpose cleaner onto kitchen surfaces and wipe off
with a damp cleaning rag.
________3. Collect loose dust by sweeping the kitchen floor daily with a
broom or static sweeper and wiping down surfaces with a
cleaning rag.
________4. Fill a few bowls with about 1/2 cup each of baking soda. Place
these around your kitchen to absorb odor and keep the
kitchen smelling fresh.
________5. Make an all-purpose cleaner in a spray bottle.

C. ENUMERATION:
a. 1-4 Categories of cleaning agents
b. 5-6 Sanitizing methods
c. 7-9 Examples of Heat method
d. 10-12 Examples of Chemical that approved as sanitizer
e. 13-15 Factors influence the effectiveness of chemical sanitizers

Additional
Activities

Direction: Look at the pictures carefully. Tell whether the picture shown is used for cleaning, sanitizing
and/or both—write CLEANING, SANITIZING, BOTH.

45
 LESSON 1
WHAT I KNOW?
WHAT’S NEW? WHAT’S MORE?
1. Aluminum
2. Equipment
3. Garlic press Possible answers:
4. Grater
5. Kitchen knives 1. Kitchen knives, cutting
6. Measuring cup board, garlic press, pan or
7. Measuring Spoon saucepan, ladle, wooden
8. Scraper spoon.
9. Teflon
10. Wooden Spoon 2. Kitchen knives used for
slicing. Cutting board used
as be for cutting meat and
other ingredients. Garlic
press used for pulping
garlic. Pan or saucepan used
ASSESSMENT for cooking. Ladle or wooden
spoon used for stirring or
MULTIPLE CHOICE mixing.
1. A ADDITIONAL
2. C ACTIVITIES
3. A
4. D WHAT’S I HAVE LEARNED?
5. D Across

IDENTIFICATION 3. Whisk

8. Seafood serving
tools

Down
Portion scales
Potato masher
Auxiliary
Pasta spoon
server
Spoons
Soup ladle
Rotary egg beater
Scoops

46
LESSON 2
WHAT I KNOW? WHAT’S NEW?

PRE-TEST
Detergents
Solvent cleaners
Acid cleaners
Abrasive cleaners
Chlorine
Iodine
Quaternary Ammonium
Concentration
Temperature
Contact time
Collect loose dust by sweeping the kitchen
floor daily with a broom or static sweeper
and wiping down counter tops, tables and
other surfaces with a cleaning rag. To
remove sticky buildup, wipe with a damp
cleaning rag and wipe a damp mop over
your kitchen floor.
Mix 1-gallon warm water in a bucket with
1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring
the mop out and wipe across your kitchen
floors. The diluted vinegar solution makes
it safe for any kitchen floor surface while
still strong enough to clean and disinfect.
The dish soap assists in cutting through
any food residue that may be on the
kitchen floor. Let your floor air dry after
cleaning.
Make an all-purpose cleaner in a spray
bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish
soap.
Spray this solution onto kitchen surfaces
and wipe off with a damp cleaning rag.
This works well on any type of kitchen
surface including cabinetry, sinks, tables,
counters and any other area that requires
cleaning.
Fill a few bowls with about 1/2 cup each
of baking soda. Place these around your
kitchen to absorb odor and keep the
kitchen smelling fresh. Open windows to
let fresh air circulate, which is especially
useful when cooking strong-smelling

47
WHAT’S MORE?

CHEMICALS- method in sanitizing with approved sanitizers such as chlorine, iodine, and
quaternary ammonium.
CONCENTRATION- The presence of too little sanitizer will result in an inadequate reduction
of harmful microorganisms. Too much can be toxic.
CONTACT TIME- factors affects the sanitizers effectivity, that should be considered a
recommended length of time.
SANITIZING- is done using heat, radiation, or chemicals.
HEAT – Sanitizing method that use steam, hot water and hot air.
TEMPERATURE - Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).

48
ASSESSMENT ADDITIONAL
IDENTIFICATION ACTIVITIES
Cleaning cleaning
Solvent Cleaners cleaning
Abrasive Cleaners sanitizing
Detergents cleaning
Acid cleaners sanitizing
Sanitizing
ARRANGE
B
D
A
E
C
ENUMERATION:
Detergents
Solvent cleaners
Acid cleaners
Abrasive cleaners
Heat
Chemicals
steam
hot water
hot air
chlorine
iodine
quaternary ammonium
Concentration
Temperature
Contact time

49
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● https://miro.medium.com/max/1000/1*bZDZp8D6akz6eW

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steel.jpg

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cooking-kitchen-equipment.jpg

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Seasoned_Cast_Iron_Skillet.png?v=1570795662

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Set-Kitchen-Utensils-Non-stick-Cooking-Tools-Set-of-6PCS-Cookware-and-
Bakeware.jpg

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50
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51