Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
Alvear St. Lingayen Pangasinan

COOKERY9
BE PROTECTED IN FACING CHALLENGES

Stay Home, Clean and

Sanitize!

Quarter 1 Week 1 Module 1

Most Essential Learning Competency:
Explain Basic Concepts in Cleaning, Sanitizing
and Storing Kitchen Tools and Equipment

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 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS

COOKERY- GRADE 9

Module 1: Clean, Sanitize and Store Kitchen Tools and Equipment.

Day 1

Topic: Chemicals to be used in cleaning and sanitizing kitchen tools and

equipment

Cleaning is the process of removing all visible dirt which

include food, soil , chemical residues and allergens .

Cleaning is done with a cleaning agent that removes food,

soil, or other residues. The right cleaning agent must be
selected because not all cleaning agents can be used on
foodcontact 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.

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 Sanitizing is done to reduce the number of microorganism
to safe level . It is usually performed after cleaning . Sanitizing
is done using heat, radiation, or chemicals

Chemicals used in cleaning and sanitizing kitchen tools and equipment

1. Detergents. These are cleaning agents,

solvents or any substance used to clean and break
up dirt, soil and grease on surfaces of tableware,
kitchen surfaces, and equipment, fabrics, clothes,
wood , plastic and metals Example: soap, soap
powders, cleaners, liquid detergents

2. Solvent Cleaners are commonly referred to as

degreasers . These products are alkaline based and
are formulated to remove grease on surfaces of
tools and equipment, where grease has burned on.
Examples of degreasers are vinegar, lemon juice,
cornstarch , borax , baking soda and castile soap.

3. Abrasives are fine plastic mesh pads, nylon coated,

sponges, fine brass wool, rotten –stone and whiting to rub and
scrub the heavy dirt;. However these materials must be handled
with care to prevent scratching certain types of materials like
plastic or stainless steel.
4. Acid Cleaners are used occasionally to remove mineral
deposits and other soils on kitchen floors , as well as rust on the
sink areas and soils.
.
Ex. phosphoric acid, nitric acid ,muriatic acid
id is the most powerful type of cleaning agent because it is
poisonous and corrosive . It should be used with caution and
handled correctly to avoid accident.

Fill out the Chart by naming Different Types of Cleaning

Agents,their descriptions and examples for each type.

Cleaning Agent Description Examples

1
2
3
4

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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Day 2-3
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions

What Is It
RAW INGREDIENTS IN PREPARING CLEANING AGENTS

1. Baking soda is a common ingredient at home. It is

used for stain removal and laundry.

2. Citric Acid is naturally occurring in many citrus

fruits.

3.Cornstarch is one of the homemade cleaning

supplies. It is used for soaking up grease , oil spills
and also in laundry starch.

4. Essential oils are generally optional and not

necessary homemade cleaning supplies. These are
used for fragrance of solution.

5. Glycerin is a naturally occurring product that

comes from vegetable oil and fat, and is often used
in making soaps.

6. Lemon juice or fresh lemon can be used for its

acidity and for its pleasant smell.

7. Salt are table salt or course salts such as Kosher or

sea salt.
8. Vinegar , white vinegar, apple cider or red wine
vinegar.

9. Water is generally warm or hot water, which is

considered one of the best solvents out there to help
clean up things around your home.

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 Here is the list of approved Chemical Sanitizers
1. Chlorine, as a bleaching agent, is used in industry and
in household cleaning products. It is water soluble. It
is used to disinfect water and part of the sanitation
process for industrial waste. Handle this chemical
sanitizer with precaution.

2. Iodine is an over-the-counter type of chemical

sanitizer that is used to disinfect skin and treat
infection.
3. Quaternary Ammonium is used as disinfectant
chemicals to disinfect sprays and wipes for the
purpose of killing germs. It is antibacterial type
chemical sanitizer.

Day 4:
1.3 Clean and sanitize kitchen tools and equipment in accordance with the
prescribed standard

Your kitchen’s working premises should always be kept at its best and
make it free from germs and bacteria, that usually accumulate in the kitchen
area during food preparations. Several surfaces around the kitchen such as
walls, floors, shelves and other surfaces must always be cleaned and sanitized
properly using the proper materials to reduce health hazards.

Cleaning of Kitchen Tools and Equipment Proper Dishwashing by hands

Step 1: Scrape/Pre-wash

Put the dishes on the sink. Scrape off the

leftover food and large food particles
from the dishes and throw them into the
trash can for garbage disposal, leaving
behind some residue for dishwashing.

Scrape off leftover food

Pre-wash

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Step 2: Wash

By using cleaning implement

such as sponges, brushes
steel wool and dishwashing
detergent , Wash dishes in order

 Glassware

glassware

 Flatware

silverware

 Plates

plates

 Bowls bowls

Pots and pans

Po
ts Pans

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Step 3: Rinse using running water
 Glassware

 Flatware

Glassware

 Plates

Spoon and fork

 Bowls

Plates

Pots and pans

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 Step 4: Sanitize

Heat Method Sanitation

using hot water
Step 5: Air-Dry

Air-dry dishes on a rack

What have you learned?

(Critical Thinking Assessment)
Directions: Read and analyze the following situation.
Write the correct answer on the space provided for each number.
1. Jane sees the pile of dishes in the sink. What are the steps she
should observe to wash the dishes properly?
A. ________________________________________________
B. ________________________________________________

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 C. ________________________________________________
D. _________________________________________________
2. Joshua will do the proper order in cleaning and sanitizing the
kitchen tools
A. _________________________________________________
B. _________________________________________________
C. _________________________________________________
D. _________________________________________________
3. Elsa will sanitize the dishes , to ensure proper sanitation She
will use ___________________________________________
4. Ronald will suggest approved chemical sanitizers to his friend The
approved chemical sanitizers are
A. ____________________________
B. ___________________________
C. ___________________________

5. Hannah will sanitize plastic and wooden cutting boards Suggest a

solution that can be used to sanitize plastic and wooden materials.
________________________________________________________
________________________________________________________
________________________________________________________

Day 5:
1.4 Store cleaned kitchen tools and equipment safely in the designated space

1. Pretend that your cabinet has glass

door and that everyone is going to
see what’s inside

“A place for everything, everything

in its place”

2. Remove all tools and equipment

and clean shelves with soapy
water.

3. Think about what tools you use

most often and make sure these

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 are easy to reach.

4. Take a cabinet full of glasses and

line them up by color. Group
them according to uniformity of
design
and size. Make sure all of the front
are facing out .

“All designs with attention to

details.”

5. Silverware/ Flatware can be

grouped according to its use.
The flatware looks neat and tidy
inside a clean kitchen drawer
lined with tarnish -resistant
flannel or linen

6. Ask someone else look at what

you’ve done and improve it.

Tools and equipment should be

stored in a clean, dry place and
adequately protected against vermin
and other sources of contamination.

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7. Glassware should be stored in a
clean dry place. Open shelves is best
for storing fragile glasses. This will
prevent glasses from breaking . Dry
cups and glasses before putting them
to the cabinets to prevent stains .
Store long glasses on shelf upright ,
mugs and cups maybe stored upside
down. Wine glass may be placed on
specially designed rails

8.When stored in closed cupboards or

lockers, utensils and containers must
be covered or inverted whenever
possible. Utensils must be stored on
the bottom shelves of open cabinets

below the
working top level.

9. Racks, trays and shelves must be

made of materials that are
corrosiveresistant, non-toxic, smooth,
durable and resistant to chipping.

10. Drawers must be made of the

same materials and kept clean. Full-
lined drawers are not acceptable, but
the use of clean and removable towels

f
or lining drawers is acceptable.

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 Suggested Storage Area for the following kitchen tools and equipment

Store kitchen tools and equipment in cupboards or cabinets, where they will not
collect dust and dirt . It is important to ensure that kitchen tools and equipment have
been cleaned and dried completely before storing them.

Glassware

Store glassware in a cupboard to

prevent dust from coming in.

Flatware

If you have organizer trays, use

ready –made utensils holders and
stack them on top of one another.

If you only have vertical storage

containers , store silverware upright

Plates and Saucers

Everyday dishes should be put on a

lower shelves or easy to reach places.
You can store it on an open shelve to
make it easier to grab.

Plates and saucers for special

occasion should be placed on a higher
shelves or cabinet for storing
purposes.

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 Kitchen equipment

Frequently used equipment may be

placed at the cleaned surface of
lower shelves in your cabinets . Less
used equipment may be placed at the
upper part of the cabinet.

Before storing kitchen equipment, clean

and disinfect storage areas and shelves first
to ensure a safe location.

WRITE YOUR OWN STEP BY STEP PROCEDURE IN STORING KITCHEN

TOOLS AND EQUIPMENT

Parent will read the situations below. Then, the learner will answer the
question below.

1. During the Declutter : Kitchen Challenge, what were the problems you
have encountered in terms of storing your kitchen tools ? how were you
able to solve it?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

Assessment

MULTIPLE CHOICE
Direction: Read and analyze the given statement. Write the letter of the correct
answer on the space provided for each number.
_______1. Ben needs to remove the heavy built up soot or “ uling “ on the
bottom of frying pan and casserole. What cleaning agents would you
like to recommend him to use?
A. Abrasives
B. Acids
C. Degreasers
D. Detergents
_______2. Ana needs to remove mineral deposits on the kitchen floor and rust
on the sink surface. What cleaning agents do you think she should
use?
A. Abrasives
B. Acid
C. Degreaser
D. Detergent

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________3. There are grease on the surface of oven and grills. What cleaning
Agents should you use to solve this problem?
A. chlorine
B. disinfectant
C. lemon juice
D. solvent cleaners
________4. Tina needs to remove the grease on the surface of counters and grill
backsplashes in her kitchen. What cleaning agents do you think she
needs to finish her task?
A. abrasives
B. acid
C. degreaser
D. detergent
________5. Which of the following are the materials needed in preparing all
purpose cleaner?
A. white vinegar , castile soap, lemon juice and essential
oils
B. white vinegar, distilled water, castile soap , lemon juice
C. white vinegar, distilled water , lemon juice and
essential oils
D. white vinegar , lemon juice ,baking soda and essential
oil ________6. Which is NOT an approved chemical sanitizer?
A. Chlorine
B. Iodine
C. Muriatic acid
D. Quatermary ammonium
________7. What is the step by step procedure in washing the dishes properly?
A. Air –dry, Wipe , Stack , Prepare , Rinse , Scrape
B. Prepare , Scrape , Stack, Wash , Rinse , Wipe , Air-dry
C. Wash , Rinse, Scrape , Stack , Wipe Air-dry , Prepare D. Wipe,
Air-dry , Prepare, Wash, Stack , Wipe
________8. Which of the following is the proper order in washing the dishes?
A. Chinaware, glassware, utensils, silverware
B. Glassware, silverware , chinaware , utensils
C. Silverware, utensils, glassware, chinaware
D. Utensils , chinaware, silverware, glassware
________9. Which of the following are accepted ways in sanitizing cleaned
kitchen tools?
A. Cold method and chemical method
B. Cold Method and soak method
C. Heat method and chemical method
D. Heat method and water method
________ 10. What is the difference between cleaning and sanitizing?
A. Cleaning is using chemicals or heat while sanitizing
uses soap
B. Cleaning is using soap while sanitizing is using water
C. Cleaning is using soap while sanitizing uses chemicals
or heat
D. Cleaning is using water only while sanitizing is using
soap ________11.Why is it necessary to store cleaned kitchen tools
properly?
A. It prevents bacteria from spreading and contaminating our food.
B. It prevents us from cleaning the kitchen tools.
C. It promotes spreading of bacteria and diseases.
D. It protects the tools from being lost.
_______12.Where should you store frequently used kitchen tools like silverware
and glassware?
A. In the most accessible location
B. In the most dark and hidden location
C. In the most inaccessible location

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 D. in the most open location
_______13. How do you store cups, bowls and glasses properly?
A. Must be inverted for storage
B. Must be opened for storage
C. Must be stored in dark places
D. Must be stored in the most inaccessible places
________14. Why is it important to store kitchen tools and equipment in a clean
surface?
A. to contaminate bacteria in case of food contact
B. to increase bacterial contamination
C. to minimize contamination of food contact
D. to promote bacterial contamination
_________15. What best explains the reason why proper storage and handling of
cleaned and sanitized equipment and utensils are very important?
A. Prevent from cleaning the equipment and utensil all over again
B. Prevent recontamination prior to use
C. Promote contamination prior to use
D. Promote the cleaning of the equipment and utensils all over again
_________16. When arranging a cabinet full of glasses, make sure that all of the
front are facing ________ like Jeff Lewis –Style.
A. Halfway
B. In and straight
C. Sideways and halfway
D. Out and straight
________17. Where do you think should you put your kitchen cabinet?
A. Clean dry place and protected against vermin and sources of contamination.
B. Clean wet place and protected against vermin and sources of contamination.
C. Messy dry place and protected against vermin and sources of contamination.
D Messy wet place and protected against vermin and sources of contamination.
_______18. Why it is important to store frequently used kitchen tools in a
conveniently more accessible location?
A. so, frequently used kitchen tools will be difficult to reach
B. so, frequently used kitchen tools will be easier to reach
C. so, frequently used kitchen tools will be harder to reach
D. so, frequently used kitchen tools will not be available
_______19. Why is it necessary to gather and secure electrical cords?
A. to ensure entanglement or snagging to promote accidents
B. to make sure there is fire , risk and hazard
C. to prevent from entanglement or snagging to avoid accidents
D. to promote electrical accidents
_______20. Two important characteristics of materials used for racks, trays and
shelves are:
A. Corrosive-resistant and Durable C. Rough and Long lasting
B. Flexible and Tough D. Smooth and Pliable

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