7

Technology and
Livelihood Education
(Cookery)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 4: STORING STACKING KITCHEN TOOLS AND EQUIPMENT
First Edition, 2020
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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Author/s: CHIELO B. HERAY
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
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Department of Education – Region 10
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 Technology and
7
Livelihood Education
Cookery – Module 4
Storing and Stacking
Kitchen Tools and
Equipment
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippine

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
pictures, photos, brand names, trademarks, etc.) included in these modules
are owned by their respective copyright holders. The publisher and authors do
not represent nor claim ownership over them. Sincerest appreciation to those
who have made significant contributions to these modules
Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in COOKERY!

This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading
and comprehension skills. To accomplish what is expected from you, you are
encouraged to stay focus and develop a sense of responsibility and independence in
doing the different tasks provided in the module. Be an empowered learner. Always
believe that nothing is impossible and nobody can stop you from reaching your dreams.

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.

What I Know 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.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song,
a poem, a problem opener, an activity or a
situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

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

What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into
real life situations or concerns.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key 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!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 4
What’s More ---------------- 10

Lesson 2 ---------------- 11
What’s New ---------------- 11
What is It ---------------- 12
What’s More ---------------- 16

What I Have Learned ---------------- 16

What I Can Do ---------------- 17
Assessment ---------------- 18
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
 What I Need to Know

This module aims to educate the students in Cookery on Proper Storage

and Handling of Cleaned and Sanitized Equipment and Utensils. This is
necessary to prevent recontamination of harmful microorganisms prior to use.
Aside from this reason, accessibility or ease of work is also achieved hence the
things needed in the kitchen are organized.

After going through this module, the students are expected to:

1. Maintain kitchen tools, equipment, and work areas.

2. Store and stack cleaned tools, equipment and paraphernalia in the proper
storage area.

Read and understand the content of every topic because you will be
assessed on what you have learned or understood by answering or performing
the activities provided.

1
 What I Know

Directions: Write TRUE if the statement is correct and write FALSE if the
statement is wrong. Write your answer in your TLE notebook.

1. The steps in cleaning the gas stove are: preparing the stove for cleaning,
cleaning the stove top and cleaning the burners.
2. Expiration date of foods should be checked when keeping foods in the
refrigerator.
3. The hot temperature will damage the glass shelf of the refrigerator if
washed using hot water.
4. Baking soda and hot water solution can be used to clean the inside of the
refrigerator.
5. Pure bleach can be used to clean the refrigerator gasket.
6. Clearing the deck in the kitchen means returning all items that do not
belong in the kitchen.
7. The kitchen floor is cleaned first in maintaining the kitchen area.
8. Things that do not belong in kitchen must be returned first to its proper
place before cleaning the kitchen area.
9. Vinegar, salt and warm water solution can be used for cleaning and
sanitizing.
10. Iodized salt absorbs odor if placed in the corners of the kitchen.
11. Lower cabinet is suitable for storing and stacking pots and pans.
12. Supply of detergent, garbage bag and sanitizers should be placed in the
lower cabinet under the sink.
13. Breakable dishes should be placed in the lower cabinet near the stove.
14. Coffee can be stored together with vinegar, cooking oil and soy sauce in
the cabinet.
15. Measuring spoon, measuring cup and measuring glass can be arranged in
a flat drawer below the countertop.

2
Lesson MAINTAINING EQUIPMENT AND WORK AREAS
1 TLE_HECK7/8MT-0c-3

What’s In

Directions: Recall what you have learned in maintaining kitchen tools and
paraphernalia. In your TLE notebook copy the diagram and fill in with the correct
information.

Maintain Appropriate Kitchen Tools,

Equipment and Paraphernalia

Cleaning Sanitizing

-is the process of Differentiate 1.______________

removing dirt or stains ______________
from surfaces

Ways to Clean: Ways to Sanitize:

1. Uses detergents in washing 1. _____________________

kitchen tools and equipment. _____________________.
2. Uses abrasive cleaners to 2. _____________________
remove heavy collected soil. _____________________.

3
 What’s New

Activity 1
Directions: Name the picture in each box. Write your answer in your TLE
notebook.

1 2 3

What is It

Guide Questions:

1. What are the steps in cleaning gas stove, refrigerator and kitchen
premises?
2. What are the cleaning solutions used in cleaning gas stove, refrigerator
and kitchen premises?

4
 How to Keep Kitchen Equipment and Working Area Clean

A. How to Clean the Gas Stove

Step 1: Preparing the Stove for Cleaning

1. Allow your stove to cool.

2. Remove the burner grates and caps.

3. Fill the sink with hot water and dish

soap. Allow the burners to soak while you
clean the stove.

Step 2: Cleaning the Stovetop

1. Brush away loose debris with a cleaning

brush.

2. Scrub the stovetop using stovetop cleaner

or soapy water.

5
 3. Clean around the burners.

4. Dry the stove’s surface using a clean cloth

or paper towel.

Step 3: Cleaning the Burners

1. Scrub the burner grates using a toothbrush

or sponge.

2. Scrub and wash the burner caps using the

same toothbrush or sponge. Set them off to
the side with the burners.

3. Rinse the burner grates and caps

thoroughly with warm water.

4. Dry the burner grates and caps on a mat to

air dry.

5. Secure the burner parts back on the stove.

6
 B. How to Clean the Refrigerator?

Parts of the Refrigerator

Freezer

Gasket

Drawers
Glass shelf

Crisper

8 Steps in Cleaning the Refrigerator

1. Take all your food out of the refrigerator.
2. Throw out any moldy and expired foods.
3. Take out any shelving, drawers (sometimes known as "crispers"), or other
removable parts of the refrigerator.
4. Wash the shelving, drawers, and other surfaces by hand. Never wash a
cold glass shelf with hot water. The sudden temperature change could
break the glass.
5. Wipe the inside of the refrigerator with your preferred cleaning
solution. Do not use strong scented soap or cleaner on the inside of the
fridge, as food may absorb the smell. Instead, use one of the following
natural cleaning solutions:
 2 tablespoons of baking soda and 1 US-quart (950 ml) hot
water
 white toothpaste serves as an abrasive cleanser and it smells
great

7
 6. Dry off shelving before putting it back in its home in the refrigerator.
7. Clean the gasket using a dissolved solution of ½ cup water and ½ cup
vinegar or bleach. Do not use strong bleach as this may destroy the
gasket.
8. Wipe off any jars, bottles, or plastic ware and place them back into the
refrigerator.

C. How to Keep the Kitchen Area Clean?

Sink

Cabinets

Stovetop

Deck or table

Countertop Floor

1. Clear the Deck

 Put away all of the items that belong in the kitchen but are not in their
proper place.
2. Start at the Sink
 Put all of the dirty plates, spoons, forks, cups and pots in the dishwasher.
3. Spray Countertops and Stovetop with cleaning solution
 Combine 3 cups warm water with 1/2 cup white vinegar and 1 tsp. dish
soap. Spray this solution onto surfaces and wipe off with a wet cleaning
rag.

8
4. Wipe down Upper Cabinets
 Dip a rag in the warm, soapy water and use it to wipe down the doors and
cabinets.
5. Wipe down Countertops and Stovetop
 Wipe down dust and crumbs from horizontal surfaces. Add a little baking
soda for hard stains.
7. Wipe down Lower Cabinet Doors and Drawers
 Use a rag dipped in warm, soapy water
8. Finish Dishes and Clean Sink
9. Empty the Trash
 Throw the garbage observing proper segregation of waste.
12. Sweep & Mop the Floor
 For the cleaning solution:
 Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and
1 tsp. dish soap. Let your floor air dry after 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.

9
 What’s More

Activity 2 .1 Cleaning the Gas Stove

Directions: Fill in the blanks with the missing words to complete the steps in
cleaning the gas stove. Find the words in the box. Write your answer in your TLE
notebook.
A. Around
1. Allow your stove to _____.
B. Burner parts
2. Remove the burner grates and _____.
C. Caps
3. Fill the sink with hot water and _____.
D. Cool
4. Brush any loose _____.
E. Debris
5. _____ the stovetop.
F. Dish soap
6. Clean _____ the burner. G. Dry
7. Scrub the burner _____ and caps. H. Grates
8. Rinse the _____. I. Hot water
9. _____ the burner parts. J. Scrub
10. _____ the burner parts back on the stove. K. Secure

Activity 2.2 Cleaning the Refrigerator

Directions: Identify the parts of the refrigerator by arranging the jumbled letters
to form the correct word. Write your answer in your TLE notebook.

1. SETGAK

2. REFZREE

3. AWDRER

4. SASGL HESFL

5. SPCRIRE

10
Lesson STORING AND STACKING KITCHEN TOOLS
AND EQUIPMENT
2
TLE_HECK7/8MT-0c-3

What’s New

Activity 1: Write your answer in your TLE notebook.

1. If you were asked to group the kitchen tools and equipment below into two,
how will you group them? Write your answer in your TLE notebook.

Frying pan Wire whisk Wooden ladle

Food tong kettle Sauce pan

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

11
 What is It

Organizing Kitchen Cabinets for Cleaned Tools and Equipment

 Part 1: Cleaning

1. Remove everything from your cabinets.

2. Give away items that are no longer in need.
3. Clean the cabinets from top to bottom.
4. Line the cabinets with paper linings.
5. Place sachets filled with baking soda in your cabinet corners to absorb
bad odors without using a fragrance.
6. Buy organizers or containers for smaller kitchen items and choose
containers with light-fitting lids to keep insects and airflow out.

12
 Part 2: Organizing Dishes in the Cabinet/Drawers

Kitchen Layout

Upper cabinets

Wide flat
drawer

Small drawers Lower cabinets

Tips in Organizing Kitchen Tools and Equipment in the Cabinet

1. Decide for the items you plan to

store. Arrange everything in stacks
according to type or group the
same items together.

13
2. Place dishes you use most often in
reachable cabinets.

3. Store breakable items higher up to

keep them safe.

4. Stack pots and pans in lower

cabinets near the stove.

5. Arrange utensils in a flat utensil

drawer. Arrange your utensils so
that the forks, spoons and knives
are kept separated.

14
6. Place the appliances you use
every day on the kitchen counter.
Occasionally-used items must be
placed in a distant shelf or on top
of the cabinets.

7. Store food in its own cabinet. If you

plan to have a food and spice
cabinet, choose a space that's
slightly separate from the rest of
your kitchen supplies.

8. Place cleaning supplies like trash

bags, cleaning solutions, rubber
gloves, extra dish soap, detergent
and sponges in the cabinet under
the sink.

15
 What’s More

Activity 2 Organizing Kitchen Tools and Equipment

Directions: Name 2 kitchen tools, equipment or materials you are going to store
or stack in the following drawers and cabinets.
1. Flat drawer
2. Upper cabinet
3. Small drawers near countertops
4. Lower cabinets
5. Lower cabinets under the sink

What I Have Learned

Directions: Fill each blank with the missing word/s to complete each statement.
Choose your answers from the box below. Write your answer in your TLE
notebook.

baking powder caps kind

baking soda cleaning the burners sink
below dish soap segregation
bleach drawers top

1. The three major steps in cleaning the gas stove are preparing the gas
stove for cleaning, cleaning the stovetop and ________.
2. The parts of the burner are grates and ________.
3. The removable parts of the refrigerator are glass shelf and ________.

16
 4. An all-purpose cleaner solution is a combination of 3 cups warm water, ½
cup white vinegar and 1 teaspoon ________.
5. Strong ________should not be applied in the refrigerator gasket.
6. Proper ________ of waste should be applied when trash is emptied.
7. ________ is placed in the corners of the cabinet to absorb bad odors
without using a fragrance.
8. In storing items in the cabinet, everything is arranged according to _____.
9. Breakable items should be placed on ________ of the cabinets.
10. Cleaning supplies are placed under the ________.

What I Can Do

Directions: Take a look at your kitchen. Evaluate how your kitchen tools and
equipment are arranged. Copy the table in your TLE notebook. Put a check
mark (√) that corresponds to your answer.

No. Storing and Stacking Kitchen Tools and Equipment Yes No

1 Kitchen tools and equipment are arranged according to kind.
2 Dishes that are always used are placed on reachable
cabinets.
3 Stack pots and pans are placed in the lower cabinet.
4 Kitchen utensils are placed in a flat utensil drawer.
5 Cleaning supplies are placed under the sink.

17
 Assessment

Directions: Choose the letter of your answer. Write it in your TLE notebook.

1. Which is the correct order in cleaning the gas stove?

A. Cleaning the stovetop, preparing the stove for cleaning, cleaning
the burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the
stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, cleaning
the burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for
cleaning
2. Which of the following should be thrown out from the refrigerator?
A. Expired
B. Inedible
C. Moldy
D. All of the above
3. When we clean the refrigerator, we should never wash the glass shelf with
hot water. The reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.
D. The sudden temperature change could break the glass.
4. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution

18
5. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution
6. Clearing the deck in the kitchen means _________.
A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.
7. When cleaning the kitchen premises, which part of the kitchen should be
cleaned first?
A. Sink
B. Deck
C. Floor
D. Countertops and stovetop
8. When cleaning the kitchen premises, which part of the kitchen should be
cleaned last?
A. Sink
B. Deck
C. Floor
D. Countertops
9. Which of the following are components of diluted vinegar solution used for
cleaning and sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap

19
10. Which of the following can be used to absorb odor and keep kitchen
smelling fresh?
A. Baking soda
B. Brown sugar
C. Iodized salt
D. Baking powder
11. Stack pots and pans should be placed _________.
A. on the countertops
B. on top shelves of cabinets
C. in the lower cabinet near the stove
D. in lower cabinet under the sink
12. Trash bags, cleaning solutions, extra dish soap and detergent should be
placed ________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
13. Breakable items like glass plates should be kept ________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
14. If items in the cabinet are stored according to kind, which of the following
DOES NOT belong to the group?
A. Milk
B. Vinegar
C. Cooking oil
D. Soy sauce

20
15. Which group of kitchen tools and equipment is CORRECT when storing
and stacking them in the cabinet?
A. Plates bowls, knife
B. Measuring spoon, sifter, baking pan
C. Electric mixer, blender, oven toaster
D. Wooden ladle, chopping board, weighing scale

Additional Activities

1. Using one page of your TLE notebook, draw one way of organizing your
own kitchen tools and equipment at home.

21
 Answer Key

What I Know What’s More What I Have Assessment

Learned

22
 References

wikiHow. “How to Organize Kitchen Cabinets.” 15 Steps (with Pictures). wikiHow,

June 8, 2020. https://www.wikihow.life/Organize-Kitchen-Cabinets.

“How to Clean a Refrigerator.” How to Clean a Refrigerator (with Pictures) -

wikiHow Life. wikiHow. Accessed June 29, 2020. https://www.wikihow.life/Clean-
a-Refrigerator.

24, Jill Nystul · June. “My Step-By-Step To A Clean Kitchen.” One Good Thing
by Jillee, July 17, 2019. https://www.onegoodthingbyjillee.com/step-step-clean-
kitchen/.

“Guide to Cleaning and Sanitizing Kitchen Utensils.” cleanipedia. Accessed June

29, 2020. https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
and-sanitizing-kitchen-tools-and-equipment.html.

“Gas Stove on Isolated Background Kitchen Home Appliance.” 123RF. Accessed

June 29, 2020. https://www.123rf.com/photo_80713111_stock-vector-gas-stove-
on-isolated-background-kitchen-home-appliance.html.

Depositphotos, Inc. “ᐈ Freezer Stock Illustrations, Royalty Free Refrigerator Clip

Art Pictures: Download on Depositphotos®.” Depositphotos. Accessed June 29,

2020. https://depositphotos.com/vector-images/freezer.html.

“Step by Step How to Draw Kitchen Cabinets DrawingTutorials101.Com.”

Drawing Tutorials. Accessed June 29, 2020.
https://www.drawingtutorials101.com/how-to-draw-kitchen-cabinets-step-by-step.

23
Michelle Driscoll, MPH, and wikiHow. “How to Keep a Gas Stove Clean.”
wikiHow. wikiHow, June 10, 2020. https://www.wikihow.com/Keep-a-Gas-Stove-
Clean.

Vectorpocket. “Cartoon Illustration of Cozy Modern Kitchen with Appliances,

Fridge, Stove, Toaster, Microwave, Kettle. Comfortable and Clean Dining-Room,
Interior inside, Concept with Furniture and Tableware.” Cartoon Illustration Cozy
Modern Kitchen Appliances Stock Illustration 1209410170. Accessed June 29,
2020. https://www.shutterstock.com/image-illustration/cartoon-illustration-cozy-
modern-kitchen-appliances-1209410170.

“Open Fridge Drawing.” Open Fridge Drawing at PaintingValley.com | Explore

collection of Open Fridge Drawing. Accessed June 29, 2020.
https://paintingvalley.com/open-fridge-drawing.

“How to Organize Kitchen Utensils (20 Storage Options).” Home Stratosphere,

June 25, 2020. https://www.homestratosphere.com/organize-kitchen-utensils.

“How To: Organize Your Lower Kitchen Cabinets. Lower Kitchen Cabinets Are
Most Often Used for Storing Pots ...: Kitchen Drawers, Kitchen Organization Diy,
Diy Kitchen.” Pinterest. Accessed June 29, 2020.
https://www.pinterest.ph/pin/455426581061321798/.

Ramos, Matt. “Aging in Place – Kitchen Remodeling Tips.” Kitchen Cabinet Kings
Blog, June 16, 2017. https://kitchencabinetkings.com/blog/aging-in-place-kitchen-
remodeling-tips/.

Howard, Nat. “How to Arrange Dishes in a China Cabinet.” Hunker. Hunker,

March 2, 2018. https://www.hunker.com/13412166/how-to-arrange-dishes-in-a-
china-cabinet.

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Crigger, Donella. “16 Clever Ways to Organize Cleaning Supplies.” DIY House
Hacks - One Crazy House, June 16, 2017.
https://www.onecrazyhouse.com/cleaning-supplies-organization/.

“A PRO DESIGNER'S TIPS FOR STYLING YOUR COUNTERTOPS - BLOG:

UNITED WE CREATE.” BLOG, March 20, 2015. http://blog.kitchenaid.ca/a-pro-
designers-tips-for-styling-your-countertops/.

wikiHow. “How to Organize Kitchen Cabinets.” 15 Steps (with Pictures). wikiHow,

June 8, 2020. https://www.wikihow.life/Organize-Kitchen-Cabinets.

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph