Department of Education

National Capital Region

Schools Division of Parañaque City
Self-Learning Modules
Cookery 9- Quarter 1 Week 1B

Learning Competencies (Essential Competencies)

LO 1: Clean, Sanitize and Store Kitchen Tools and Equipment

(TLE_HECK9KP-Ia-1)

Objectives

At the end of the lesson, the learners are expected to:

1. identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
2. clean and sanitize kitchen tools in accordance with prescribe standards;
and
3. store cleaned kitchen tools and equipment safely in designated space.

Let’s Recall (Review)

Directions: Give the uses of the following equipment:

1. Refrigerator
2. Oven
3. Microwave Oven
4. Blender

Let’s Understand (Study the Concept)

Types of Chemical Used in Cleaning and Sanitizing

Kitchen Tools and Equipment Factors that Influence the Cleaning Process

Soil Temperature
Time Chemical Concentrations
Water Mechanical force
Chemicals Used in Cleaning and Sanitizing
Kitchen Tools and Equipment Cleaning Compound

Cleaning Compound
Detergents Acid Cleaners
Solvent Cleaners Abrasives

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils
are the following:

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 1. Ammonia 5. Timsen
2. Dishwashing liquid 6. Disinfectants
3. Chlorine 7. Soap
4. Carbolic acid
Steps in Washing Dishes

1. Wear rubber gloves if you have dry hands or other skin problem.
2. Scrape all the large pieces of food on the dishes and place it in a compost bin or
garbage can.
3. Stack the dishes in the proper order namely: glassware, silverware, chinaware, and
utensils.
4. Fill the sink with water and add a considerable amount of detergent.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware.
6. Wash plates, bowls, and serving dishes.
7. Wash pots and pans last. Soak them first.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel.
10. Rinse out brush, sponge and allow drying.
11. Wipe down the sink and your tools.
Tips and warnings to observe in washing the dish.

● Wash glassware first, before greasy pots and pans.

● Rubber gloves will protect hands and manicures and allow you to use hotter water
for washing and/or rinsing.
● Dishes may be hand dried with a clean cloth.
● Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting
grease.
● Never dump sharp knives into soapy dishwater where they cannot be seen.
● Laundry detergents or automatic dishwater detergents should not be used for hand
washing dishes.
● Keep dishwashing liquid out of the reach of children.

Washing with the Dishwasher

1. Load it up.

2. Fill your dishwasher logically. Establish a routine

and stick with it for most loads.

Don't crowd the dishes.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board

Proper cleaning of the cutting board is essential to your good health. Whether you

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use a wood or a plastic cutting board, you should clean and sanitize it after every use.
Cleaning the Cutting Board
After you used the cutting board for slicing, dicing, or chopping all kinds of neat
goodies, use a metal scraper or spatula to scrape away any remaining bits and pieces of food.
Removing Stains from the Cutting Board
To remove stains from the cutting board, you can use the following procedure:
1. Wet the stained area with water and sprinkle it with vinegar, kalamansi and allow
to melt undisturbed for twenty-four hours.
2. Rinse the salt from the cutting board with clean water.
3. Rinse the area clean with fresh water.
4. Repeat the procedure to guarantee that you have removed all of the stain.
5. Rinse the board clean. Scrub the cutting board with hot, soapy water and rinse with
clean water.
6. Allow it to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine
bleach solution.

Storing the Cutting Board

Methods of Cleaning Equipment Foam

1. High Pressure
2. Clean In Place (CIP)
3. Clean Out of Place (COP)
4. Mechanical
Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with warm
water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is based
on the manipulation of the four basic cleaning factors and the method of cleaning.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature of the
cleaning cycle, to thoroughly remove all remaining chemical solution and food soil
residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues left
and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent. Both
time and chemical concentration are critical for optimum results.

Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range.
d. Run oiled cloth over top of range.
e. Clean oven by removing grits, scraping off food deposits, washing and drying.

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 f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
while electric burners should be cleaned with a brush or with a damp cloth.
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.
3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean.
c. Dry and cover blades after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
a. Wipe up spilled foods immediately. c. Rinse and dry thoroughly
b. Wash inside shelves and trays d. Flush drains weekly
at least twice a week with baking soda.
5. Sink and Drains
a. Outlet must be screened at all times.
b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2
gal. of water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow.
e. Replace washers immediately on leaking faucets.

Methods of Sanitizing Kitchen Tools and Equipment

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

Methods of Sanitizing

1. Thermal- Sanitizing it involves the use of hot water or steam.

2. Chemicals- approved chemicals sanitizers are chlorine, iodine, and

quaternary ammonium.

Proper Storage of Kitchen Tools and Equipment

Cleaned and sanitized equipment and utensils must be:

• stored in clean storage areas; and
• handled properly to minimize contamination of food contact surface.

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 Let’s Apply

Directions: Situation Your mother assigned you to clean all the tools and kitchen utensils
used in the preparation of food for lunch. In two or three paragraphs, narrate your
experiences in accomplishing the different tasks to be fulfilled/accomplished. Write your
answer in your answer sheet.

Let’s Analyze

Directions: Fill in the blank with the word or group of words to complete each
statement. Write your answer on your answer sheet.
1. Mechanical normally involves the use of brush either by __________ or a machine
such as a floor scrubber.
2. _____________ involves the use of hot water or steam.
3. Sanitizing is done using __________, ___________ , or ___________.
4. Foam is used to increase the contact time of the _______________ to improve
cleaning with less mechanical force.
5. ____________________ is utilized to clean the parts of filters and parts of other
equipment.

Let’s Try (Evaluation)

Directions: Classify the following equipment sanitation procedure. Write RA for

RANGE, DM for DISHWASHING MACHINE, SL for SLICERS, RE for
REFRIGERATOR, and SD for SINK DRAINS.
1. Wipe up spilled foods immediately
2. Clean immediately after using, especially after slicing vegetables and nuts.
3. Remove all burnt sediments and wipe grease from top of range after each use.
4.Scrub inside frequently with stiff brush.
5.Replace washers immediately on leaking faucets.

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 Let’s Create

Clean, Sanitize and Store Kitchen Tools and Equipment

Goal To use chemical in cleaning and sanitizing kitchen tools and
equipment in their house.
Role To utilize cleaning chemicals in cleaning and sanitizing kitchen tools and
equipment.
Audience The target audience are your TLE Teacher as well as your
parents.
Situation You were tasked to help the cooking in your house, and
cleaning, sanitizing and storing kitchen tools and equipment.
Materials Needed:
Dish soap Dishcloths, scrubbers, sponges, steel wool
Hot water Dish rack for drying.
Sink or Dishpan cloth for silverwares.
Product Performance Clean, sanitize and store kitchen tools and equipment.
Standard Your output will be rated using the scoring rubric below:

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