Name: _________________________________ Date: ______________________

Grade & Section: ______________________ Teacher: ___________________

MODULE IN TLE 9
COOKERY
First Quarter
Week 1

MOST ESSENTIAL LEARNING COMPETENCY

• Clean, sanitize and store kitchen tools and equipment (TLE_HECK9KP-Ia-1)

OBJECTIVES:
1. Recognize kitchen tools and equipment to be cleaned and sanitized
2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment
3. Prepare cleaning agents in accordance with manufacturer’s instructions
4. Clean and sanitize kitchen tools in accordance with prescribed standards
5. Store cleaned kitchen tools and equipment safely in the designated space

WHAT I KNOW

Pre-Test. Multiple Choice

Directions: Read each statement carefully. Choose the letter of the correct answer and
write it on a separate sheet of paper.

1. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does
not respond to different cleaning agents she used, if you will help her which of the
following will you recommend that will surely solve her problem?
A. Abrasives C. Detergents
B. Acid Cleaners D. Solvent Cleaners
2. Which of the following kitchen material is used for salad making and dessert that
need great care to ensure long shelf life?
A. Aluminum C. Glass
B. Cast Iron D. Stainless Steel
3. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butcher knife C. Paring knife
B. French knife D. Shears

2
4. Which of the following is the proper order in washing the dishes?
A. glassware, silverware, chinaware, utensils
B. chinaware, glassware, utensils, silverware
C. silverware, utensils, glassware, chinaware
D. utensils, chinaware, silverware, glassware
5. What kitchen tools is used to level off ingredients when measuring and to spread
sandwich fillings?
A. Serving spoon C. Spatula
B. Scraper D. Spoon

Lesson Kitchen Tools and Equipment to be Cleaned,

1 Sanitized and Stored

WHAT DO YOU NEED TO KNOW?

The following are list of cooking materials, kitchen utensils and equipment that
are commonly found in the kitchen.

A. COOKING MATERIALS
1. Aluminum is mostly used in the kitchen and most popular because it is
lightweight, attractive and less expensive.
2. Stainless Steel is the most popular material used for tools and equipment, but it
is more expensive. It is easier to clean and shine and will not wear out easily.
2. Glass is use for salad making and dessert but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life.
3. Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil with no
salt or shortening can be rubbed inside and out and dried. Wash with soap (not
detergent) before using.
4. Double boiler is used when temperature must be kept below boiling, such as for
egg sauces, puddings, and to keep food warm without overcooking
5. Teflon is a special coating applied inside aluminum or steel pots and pans. It
prevents food from sticking to the pan. It is easier to wash and clean, but take
care not to scratch the Teflon coating with sharp instrument such as knife or
fork. Use wooden or plastic spatula to turn or mix food inside.

B. KITCHEN TOOLS
1. Can opener used to open a food container.
2. Colander is used for straining pasta or contents.
3. Cutting boards are wooden or plastic boards were meat, fruits, and vegetables
are cut.
4. Funnels are used to fill jars, made of various sizes of stainless steel, aluminum,
or plastic.
5. Garlic Press is a kitchen tool that is specifically designed for pulping garlic.
6. Graters are used to grate, shred, slice, and separate foods.
7. Kitchen shears are used opening food packages, cutting tape, or string.
8. Potato masher is used for mashing cooked potatoes or other soft cooked
vegetables.
9. Rotary egg beater is used for beating a small number of eggs or batter.
10. Scraper a rubber or silicone tool used to blend or scrape the food from the bowl.
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 11. Serving spoons are small, shallow bowl on a handle used in preparing, serving,
or eating food.
12. Serving tongs is used to grab and transfer food items.
13. Spatula is used to level off ingredients when measuring and to spread sandwich
fillings.
14. Spoons are solid, slotted, or perforated which are made of stainless steel or
plastic.
15. Temperature scales are used to measure heat intensity.
16. Whisks is used for blending, mixing, and whipping eggs or batter.
17. Wooden spoons are made of hardwood which is used for creaming, stirring, and
mixing.

C. MEASURING TOOLS
1. Measuring cup for liquid ingredients are commonly made up of heat-proof glass
and transparent so that liquid can be seen.
2. Household Scales are used to weigh large quantity of ingredients in kilos.
3. Scoops or dippers are used to serve or scoop soft foods.
4. Measuring Spoons are used to measure smaller quantities of ingredients called
for in the recipe like: 1 tablespoon of butter or
1⁄4 teaspoon of salt.

D. CUTTING TOOLS
1. French knife or commonly called as chief’s knife is used to chop, dice, or mince
food. Heavy knives have a saber or flat grind.
2. Fruit and salad knife is used to prepare vegetables, and fruits.
3. Kitchen knives often referred to as cook's or chef's tools, used for all types of
kitchen tasks such as peeling an onion, slicing carrots, carving a roast or turkey,
etc.
4. Citrus knife has a two-sided blade and serrated edge. It is used to section citrus.
5. Paring knife is used to core, peel, and section fruits and vegetables.
6. Vegetable peeler is used to scrape vegetables, and to peel fruits.
E. Equipment
1. Refrigerators/freezers are necessary in preventing bacterial infections from
foods.
2. Oven a chamber or compartment used for cooking, baking, heating, or drying.
3. Microwave ovens used for cooking or heating food.
4. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds
of food. A blender is a very useful appliance.

Chemicals to be utilized in cleaning and sanitizing kitchen tools and

equipment
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.

4
Cleaning Compound
1. Detergents. These are cleaning agents, solvents or any substance used to wash
tablewares, surfaces, and equipment. Examples: soap, soap powders, cleaners,
acids, volatile solvents and abrasives.
2. Solvent Cleaners. These are commonly referred to as degreasers used on
surfaces where grease has burned on.
3. Acid Cleaners. It is used periodically in removing mineral deposits and other soils
that detergents cannot eliminate such as scale in washing machines and steam
tables, lime buildup on dishwashing machines and rust on shelving.
4. Abrasives. These are generally used to remove heavy accumulations of soil that
are difficult to remove with detergents, solvents and acids. These products must
be carefully used to avoid damage to the surface being cleaned.

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

1. Ammonia used as a refrigerant gas, for purification of water supplies.

2. Dish washing liquid is a concentrated liquid that surely cut tough grease and
removes bad smell and food stain effectively in one wash leaving your utensils,
and dishes squeaky clean, and fresh.
3. Chlorine disinfectants are used to help destroy food-borne germs on kitchen
preparation surfaces.
4. Carbolic acid a liquid that destroys bacteria, and is used for cleaning injuries or
surfaces to prevent disease and effective disinfectant for toilets, stables, floors
and drains.
5. Timsen is a quaternary ammonium compound used as a broad-spectrum
biocide, for room and equipment disinfection, with algicidal, bactericidal,
fungicidal, and virucidal properties, even in the presence of organic matter.
6. Disinfectants a chemical agent that is used especially on hard surfaces and in
water (such as drinking water or wastewater) to destroy, inactivate, or
significantly reduce the concentration of pathogens (such as bacteria, viruses,
and fungi).
7. Soap a cleansing and emulsifying agent made usually by action of alkali on fat
or fatty acids and consisting essentially of sodium or potassium salts of such
acids.

Cleaning and sanitizing kitchen tools and equipment

➢ Care of Kitchen Tools and Equipment
Any kitchen tools and equipment will last long if given proper care.

1. The stove, sink and cabinets should be cleaned and sanitized regularly.
2. The garbage can should be kept covered, cleaned and emptied often.
3. Small tools and equipment such as paring and butcher knives, kettles, pots
4. and other tools should receive regular care by cleaning and sanitizing them after
using.
5. Warm water will facilitate removing of grease.
6. The use of vinegar added to water is very good disinfectant and stain/grease
remover.
7. Be sure to air dry them before storing because moist utensils will attract
cockroaches and wet shelves can develop disagreeable odor.

➢ How to take care of Glass

1. To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning.
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 2. Use baking soda to remove grease crust and boiled vinegar as final rinse.
3. Use nylon scrub.
➢ Care of the Cooking Ware
1. They must be allowed to cool before washing and soaking to prevent accidental
burns from handling and to prevent damage.
2. They should be free from all grease, food, etc. by washing them using warm
soapy water and rubbing them with a steel wool cleaner and rinse thoroughly
with warm water.
3. Drying them using a cloth after washing may preserve its appearance.
Procedures on how to wash regular dishes
➢ Steps in Washing Dishes
1. Wear rubber gloves if you have dry hands or other skin problem. If you are
wearing long sleeves, roll them up or put them under the gloves. Wear aprons
too.
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. Stack them to the right of the sink so that work progresses from
right to left.
4. Fill the sink with water and add a considerable amount of detergent. The hotter
the water, the better it’s sanitizing and grease cutting properties but use tolerable
heat (66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap
each piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water.
Remember to keep an eye when you should change the dish washing water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything was burnt or overcooked to pots or
8. casserole dishes, put an extra soap and water in it and let it stand while you wash
the other dishes. Take note that any oil residue left will lead to burn food during
the next cooking session.
9. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
10. There should be no visible matter and no "greasy" feel. Run a hand over the dish
to ensure that they are thoroughly cleaned. If there are still some greases
remaining, consider rewashing the item.
11. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using
boiling water with bleach. When a sponge or brush starts to smell unpleasant,
throw it away.
12. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry, or thrown
into the washing machine. Remember to replace sponges and rags
frequently.

Methods of Cleaning Equipment

• Foam – You use this to increase the contact time of the chemical solutions
to improve cleaning with less mechanical force.
• High Pressure – used to increase mechanical force, aiding in soil removal.
In high pressure cleaning, chemical detergents are often used along with an
increase temperature to make soil removal more effective.

6
 • Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated through
a circuit of tanks and or lines then return to a central reservoir allowing the
• chemical solution to be reused. Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.
• Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts removed
for cleaning are placed in a circulation tank and cleaned using a heated chemical
solution and agitation.
• Mechanical – it normally involves the use of brush either by hand or a
machine such as a floor scrubber. Mechanical cleaning uses friction for food
soil removal.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and sanitized equipment and utensils
are very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
• stored in clean storage areas; and
• handled properly to minimize contamination of food contact surface.

10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front
are facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what
you’ve done.
6. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination.
7. Cups, bowls, and glasses must be inverted for storage.

8. When not 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 imperious,
corrosive-resistant, 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 for lining drawers
is acceptable

7
 Post-Test

Multiple Choice
Directions: Read each statement carefully. Choose the letter of the correct answer and
write it on a separate sheet of paper.

1. Which of the following kitchen tools is used to level off ingredients when measuring
and to spread sandwich fillings?
A. Serving spoon C. Spatula
B. Scraper D. Spoon

2. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butcher knife C. Paring knife
B. French knife D. Shears

3. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does
not respond to different cleaning agents she used, if you will help her which of the
following will you recommend that will surely solve her problem?
A. Abrasives C. Detergents
B. Acid Cleaners D. Solvent Cleaners

4. Which of the following kitchen material is used for salad making and dessert that
need great care to ensure long shelf life?
A. Aluminum C. Glass
B. Cast Iron D. Stainless Steel

5. Which of the following is the proper order in washing the dishes?

A. glassware, silverware, chinaware, utensils
B. chinaware, glassware, utensils, silverware
C. silverware, utensils, glassware, chinaware
D. utensils, chinaware, silverware, glassware

8
 MODULE IN TLE 9
COOKERY
First Quarter
Week 2

MOST ESSENTIAL LEARNING COMPETENCY

• Clean and sanitize kitchen premises (TLE_HECK9KP-Ib-1)

OBJECTIVES:
1. Recognize kitchen premises to be cleaned and sanitized
2. Clean the kitchen area hygienically in accordance with food safety and
occupational health regulations
3. Clean surfaces without damaging property and adversely affecting health
4. Use cleaning agents in sanitizing kitchen premises safely
5. Follow cleaning schedule based on enterprise procedures
6. Observe safety and first aid procedures

WHAT I KNOW

Pre-Test. True or False

Directions: Write True if the statement is correct and False if the statement is incorrect.
Write your answer on a separate sheet of paper.
1. One of the characteristics of ideal chemical sanitizer is having a wide range or scope
of activity.
2. Hot water is the most common method used in restaurants in sanitizing surfaces
and kitchen utensils, tools and equipment.
3. Use the same chopping boards for different kinds of food.
4. Clean and replace greased tray regularly of sink and drains once a week.
5. All equipment surfaces are rinsed or flooded with a sanitizing agent after cleaning.
6. Scrape and Pre-rinse is the first step in fundamental cleaning procedure of dishes.
7. Keep appliances and gadgets that you don't use any more.
8. If the poison is spilled on the person’s clothing, remove the clothing and pour the
body with continuous tap water.
9. Preliminary cleaning is required in disinfecting any premises.
10. Follow safety measures before and after using any cleaning agents.

9
Lesson 2 Clean and Sanitize Kitchen Premises

WHAT DO YOU NEED TO KNOW?

Cleaning your kitchen’s working premises regularly is important to keep it look

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 safely using
the proper materials to reduce environmental deficiencies.

Types of Sanitizers and Disinfectants

There are various types of chemicals used for sanitizing and disinfecting equipment,
and first aid procedures for accident caused by chemicals.

A. Chemical
1. Chlorine 6. timsen
2. carbolic acid 7. soap
3. ammonia 8. alcohol
4. detergents 9. boric acid
5. dishwashing liquid

B. Heat Sanitizer
1. hot water
2. steam
3. dry heat
4. UV light (ultraviolet light)
5. filtration

Procedure for disinfecting premises

1. Preliminary cleaning is required
2. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,
mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with
dry cloth.
3. Sponge on mop or allow to air dry.
4. Use a spray device for spray application Spray 6-8 inches from the surface,
rub with a brush, sponge or cloth. Avoid inhaling sprays.
5. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.

10
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. Typically, alkaline chemical
solutions are used for the cleaning cycle.

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.

11
 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. Refrigerator
a. Wipe up spilled foods immediately.
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly

3. Sink and Drains

a. Keep outlet 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.

4. 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.

5. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives 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.

Proper sanitation of kitchen tools and equipment after cleaning them is important
in order to prevent contamination of foods that may cause foodborne disease (also known
as foodborne illness or food poisoning which is any illness that results from eating
contaminated food.) The organisms that cause the most illnesses, hospitalizations, and
deaths are: Salmonella, Norovirus, Campylobacter, Toxoplasma, E. coli O157, Listeria.

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. 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 171˚F (77˚C).
If a high-temperature ware washing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180˚F (82˚C). For stationary rack, single
12
 temperature machines, it must be at least 165oF (74˚C). Cleaned items must be
exposed to these temperatures for at least 30 seconds.
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers.
The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is
between 55˚F (13˚C) and 120˚F (49˚C).
c. 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.

Characteristics of Ideal Chemical Sanitizer

✓ Approved for food contact surface application

✓ Have a wide range or scope of activity
✓ Destroy microorganisms rapidly
✓ Be stable under all types of conditions
✓ Tolerant a broad range of environmental conditions
✓ Readily solubilized and possess some detergency
✓ Low in toxicity and corrosivity
✓ Inexpensive

Advantages of heat sanitizing over chemical sanitizing agents

✓ can penetrate small cracks and crevices;

✓ is non-corrosive to metal surfaces;
✓ is non-selective to microbial groups;
✓ leaves no residues; and
✓ is easily measurable

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Time Advantage Disadvantage

Chlorine 50ppm in water 7seconds Effective on a Corrosive,
between 75% wide variety of irritating to the
and 100% bacteria; highly skin,
effective; not effectiveness
affected by decreases with
hard water; increasing pH of
generally solution; to
inexpensive light; dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 12.5-25ppm in 30 seconds Forms brown Effectiveness
water that is at color that decreases
least 75 F indicates greatly with an
strength; not increase in pH
affected by most active at
hard water; pH 3.0; very low
less irritating acting at pH 7.0);
to the skin should not be
13
 than is chlorine; used in water
and activity not that is at 120 F
lost rapidly in or hotter; and
the presence of might discolor
the equipment and
organic matter. surfaces

Iodine 12.5-25ppm in 30 seconds Forms brown Effectiveness

water that is at color that decreases
least 75 F indicates greatly with an
strength; not increase in pH
affected by hard most active at
water; less pH 3.0; very low
irritating to the acting at pH 7.0);
skin than is should not be
chlorine; and used in water
activity not lost that is at 120 F
rapidly in the or hotter; and
presence of the might discolor
organic matter. equipment and
surfaces
Quaternary U to 200ppm in 30 seconds Non-toxic, Slow destruction
Ammonium water that is at odorless, of some
Compounds least 75 F colorless, non- microorganisms;
corrosive, non- not compatible
irritating; stable with some
to heat and detergents and
relatively stable hard water.
in the presence
of organic
matter; active
over a wide pH
range

How to Keep Your Kitchen Clean and Safe

Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.

1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that
you don't use any more, as unused appliances would only tend to gather dust.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping,
remove old and rotten food and clean shelves and racks.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
Empty it as soon as it smells, even if it is not yet full. You should ideally do this
every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs
which might have remained even after you emptied out the rubbish will die and
cannot multiply.
5. Use separate chopping boards for different kinds of food. Keep separate chopping
boards for your meat and your vegetables to reduce the spread of bacteria.
6. Change the dishcloth frequently which you use in wiping surfaces every day. Use
a different cloth for surfaces and for dishes.

14
 7. Use a paper towel for any mess that is likely to cause contamination, such as raw
meat or eggs, and anything that has fallen on the floor. It is better to use
disposable cleaning material and to prevent from contaminating other food,
instead of using towels or sponges which you would use afterwards over and over
again.
8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria, insects and rodents. Wash dishes with hot water and soap as soon as
you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons
11. and controls, and light switches in and around your kitchen with cleaning agents.
12. Wash your hands before handling food and after if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.

Safety measures

The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

First aid procedure caused by chemical poisoning

(First Aid American College of Emergency Physicians)

What to do?

1. If the person has been exposed to poisonous fumes, such as carbon monoxide,
get him or her into fresh air immediately.
2. If the person swallowed the poison, remove anything remaining in the mouth.
3. If the suspected poison is a household cleaner or other chemical, read the label
and follow instructions for accident poisoning. If the product is toxic, the label will
likely advise you to call the hospital/doctor.
4. Follow treatment directions given by poison centers.
5. If the poison is spilled on the person’s clothing, remove the clothing and pour the
body with continuous tap water.

Precaution: Don’t administer Ipecac syrup on anything.

Ipecac syrup an emetic and expectorant liquid preparation that is widely used to
induce vomiting in accidental poisoning, that contains the alkaloids emetine and
cephaeline, and that is prepared by extracting the ether-soluble alkaloids from
powdered ipecac and mixing them with glycerol and a syrup

— called also syrup of ipecac

15
 Post Test

True or False

Directions: Write True if the statement is correct and False if the statement is incorrect.
Write your answer on a separate sheet of paper.
1. Hot water is the most common method used in restaurants in sanitizing surfaces
and kitchen utensils, tools and equipment.

2. Clean and replace greased tray regularly of sink and drains once a week.

3. Use the same chopping boards for different kinds of food.

4. All equipment surfaces are rinsed or flooded with a sanitizing agent after cleaning.

5. One of the characteristics of ideal chemical sanitizer is having a wide range or scope
of activity.

6. If the poison is spilled on the person’s clothing, remove the clothing and pour the
body with continuous tap water.

7. Keep appliances and gadgets that you don't use any more.

8. Follow safety measures before and after using any cleaning agents.

9. Preliminary cleaning is required in disinfecting any premises.

10. Scrape and Pre-rinse is the first step in fundamental cleaning procedure of dishes.

16
 MODULE IN TLE 9
HOUSEHOLD SERVICES
Fourth Quarter
Week 3

MOST ESSENTIAL LEARNING COMPETENCY

• Perform Mise en Place (TLE_HECK9PA-Ic-3)

OBJECTIVES
1. Determine the origin of appetizer
2. Identify tools and equipment needed in the preparation of appetizers
3. Classify appetizers according to ingredients
4. Enumerate ingredients according to the given recipe

WHAT I KNOW

Pre-Test. Matching Type

Directions: Match column A with column B. Choose the letter of the correct answer
and write it on a separate sheet of paper.

COLUMN A COLUMN B
1. It is used for compartment for meat, fruits, and vegetables A. Ball Cutter
to keep the moisture content of each type of food.
2. It is used for mixing thinner liquids. B. Channel knife
3. It is a sharp-edged scoop for cutting out balls of fruits and C. Cutting board
vegetables.
4. It is a sharp-edged scoop for cutting out balls of fruits and D. Kitchen Shear
vegetables.
5. Come in various sizes and volumes used to measure dry E. Measuring cups
ingredients.
6. It is used for trimming fruits and vegetables. F. Measuring spoons
7. It is used to remove zest or citrus peels in thin strips. G. Paring Knife
8. It is used for cutting fruits and vegetables H. Refrigerator
9. It is a small hand tool in making garnishes. I. Spatula
10. These are used for measuring dry and liquid ingredients J. Wire Whip
in small quantity.
K. Zester

17
 Lesson 3 Perform Mise ’en Place

WHAT DO YOU NEED TO KNOW?

HISTORY OF APPETIZER
Appetizers were originally introduced by the Athenians as a buffet in the early
third century B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However,
they were unpopular to start as these tiny meals were not followed up with a main
course, leaving everyone hungry and wanting more. It was not until the nineteenth
century that appetizers truly caught on, as meals evolved into more of a structured
ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol. In addition to inciting hunger like food appetizers, the
purpose for aperitifs were also meant to help with the imminent digestion process. These
drinks would be shared from a single glass and passed around the table to all members
of the eating party. Aperitifs are still utilized today, typically with the company of food
appetizers.

The word itself, "appetizer," started being used in the Americas and England in
the1860s, though it is only reason for existence was to have a word with more of a local
flavor than "hors d'oeuvres." For a time, appetizers would be served between the main
course and dessert as a refresher, but by the twentieth century they had taken their
place as a precursor to the main course.

On the other hand, it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the small
finger foods that come with the first course. Appetizers can include anything from fish
to meat, nuts, and chips. They are often served before dinner or at large family lunches.
This lesson deals with the equipment used in the production of appetizers,
classifications of appetizers, identification of ingredients used for appetizers,
preparation, and presentation of attractive appetizers according to enterprise standards.

Mise ’en Place

Mise ’en Place is a French term which means “set in place” that is you have everything
ready to cook and in its place. You should be able to identify and prepare all the needed
tools and equipment as well as

18
Kitchen Tools and Equipment

https://www.culinarycookware.com/products/high-temperature-rubber-spatula-sold-individually

https://www.jbprince.com/garde-manger/double-ball-cutter.asp

Ball Cutter – sharp edged scoop for Rubber spatula – used to scrape off
cutting out balls of fruits and vegetables. contents of bowls.

https://www.kegworks.com/viski-professional-stainless-steel-channel-knife-with-walnut-handle https://masflex.com.ph/product/angled-spatula/

Channel knife – small hand tool in Spatula – used for manipulating foods
making garnishes. like spreading.

https://www.piqsels.com/en/search?q=whisking https://www.flickr.com/photos/tokyofoodcast/202481233

Wire Whip – used for mixing thinner Zester – used to remove zest or citrus
liquids. peels in thin strips.

French knife – for chopping, slicing and Paring knife – used for trimming and
dicing. paring fruits and vegetables.

Butter curler – used for making butter Cutting board – board for cutting fruits
curls. and vegetables

Kitchen shear – cutting device for Potato Masher – designed to press

ingredients like scissors. potato and cooked vegetables.

19
 https://www.allrecipes.com/article/best-measuring-cups/

Measuring spoons – are used for Measuring cups – used to measure dry
measuring dry and liquid ingredients in ingredients. They come in various sizes
small quantity. and volumes.

https://www.aliexpress.com/item/4000454504134.html

Glass measuring cup – container which

is usually transparent. It is smooth in the Mixing bowls – containers have smooth,
inside with the graduation mark on the rounded interior surfaces with no
outside to read. This is used for creases to retain some mixture.
measuring liquid ingredients like water
and oil.

https://www.flickr.com/photos/30478819@N08/26723790659
https://www.amazon.com/StarPack-Silicone-Hygienic-Coating-Cooking/dp/B00N1FPCX6

Strainer/colander - also called a

Mixing spoon - used for mixing
vegetable strainer which are essential for
ingredients. It is made of wood in different
various tasks from cleaning vegetables
sizes and different length of the handle.
to straining pasta or contents.

https://pixabay.com/photos/cake-fork-metal-cutlery-small-fork-554066/

Chiller – for keeping cold foods chilled

Fork - used to combine ingredients.
for service

Oven – used for cooking, baking, Refrigerators - compartment for meat,

heating, or drying. fruits and vegetables to keep the
moisture content of each type of food.

20
 https://www.pxfuel.com/en/search?q=steel+gas+stove

Range/ Stove- A stove is a device in which fuel is burned to heat either the space in
which the stove is situated, or items placed on the heated stove or inside it in an oven.

Appetizers

Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance, or appealing flavor. It is a small pieces or portions of highly
seasoned food, usually served before a meal to induce and stimulate one’s appetite. It
gives appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made into
appetizers.
Classification of Appetizers:

1. Cocktails - are usually juices of orange, pineapple, grapefruit, or tomatoes served

with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed
with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served
with slightly seasoned sauce.

https://homecookingmemories.com/easy-shrimp-cocktail-appetizer-recipe/

2. Hors D’ Oeuvres – it is small portion of highly seasoned foods, it is a combination

of canapés, olives, stuffed celery, pickled radishes, and fish. It is served on
individual plate when guests are seated. Sometimes this is simply placed on a
platter and passed around. Hors d’oeuvres are served cold or hot.

https://www.flickr.com/photos/62357941@N00/4
9696021642

21
3. Canapé - are made of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter, or dipped in a well-seasoned mixture of egg, cheese,
fish, or meat then deep-fat fried. It is a finger food consisting of three parts: a
base, a spread or topping and garnish. They could be served hot or cold. There
are no set recipes for the making of canapés. You may create your own
combination of several different colored items on the cut pieces of bread, toasted
or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS after the
Chef Zakuski.

https://www.piqsels.com/lt/search?q=canapes

4. Relishes/Crudités- are pickled item which are raw, crisp vegetables such as
julienne carrots or celery sticks. Relishes are generally placed before the guest in
a slightly, deep, boat shape dish.

https://en.wikipedia.org/wiki/Relish

5. Petite Salad- are small portions and usually display the characteristics found in
most salad.

https://www.pinterest.ph/kylajhorgeandra/petite-salad-
recipes/
6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dips. It
must not be so thick that it cannot be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to the items used as dippers.

https://pixabay.com/photos/cream-cheese-tomato-
souse-chips-1503526/

7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing taste
and delicious flavor. For example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider
22
 serving red and green grapes, as well as chunks of mango with toothpicks
inserted in them. Since appetizers should always be easy to pick up with the
fingers, it should never be drippy or messy, so you need to avoid certain fruits or
veggies (for example, chunks of avocado or watermelon are probably not the best
appetizer choices).

https://pixnio.com/media/kiwi-appetizer-fruit-salad-bar-
orange-peel

8. Finger foods - are variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with
little mess.

https://pixnio.com/media/kiwi-appetizer-fruit-salad-bar-orange-peel

23
 Post Test

Matching Type

Directions: Match column A with column B. Choose the letter of the correct answer
and write it on a separate sheet of paper.

COLUMN A COLUMN B
1. It is used for mixing thinner liquids. A. Ball Cutter
2. It is used for manipulating foods like spreading. B. Channel knife
C. Cutting board
3. Come in various sizes and volumes used to
D. Kitchen Shear
measure dry ingredients.
E. Measuring cups
4. It is a sharp-edged scoop for cutting out balls of
fruits and vegetables. F. Measuring spoons
5. It is used to remove zest or citrus peels in thin G. Paring Knife
strips.
H. Refrigerator
6. It is used for trimming fruits and vegetables.
I. Spatula
7. It is used for compartment for meat, fruits, J. Wire Whip
and vegetables to keep the moisture content
K. Zester
of each type of food.
8. It is a small hand tool in making garnishes.

9. It is used for cutting fruits and vegetables

10. These are used for measuring dry and liquid

ingredients in small quantity.

24
 MODULE IN TLE 9
HOUSEHOLD SERVICES
Fourth Quarter
Week 4

MOST ESSENTIAL LEARNING COMPETENCY

• Prepare a range of appetizers (TLE_HECK9PA- Id-h-4)

OBJECTIVES
1. Identify the parts of canapé appetizer
2. Determine the guidelines in preparing canapés
3. Differentiate between hot and cold appetizers
4. Prepare a variety of appetizers

WHAT I KNOW

Pre-Test: True or False

Directions. Write True if the statement is correct and False if the statement is incorrect.
Write your answer on a separate sheet of paper.

1. Canapés are bite-size open faced sandwiches consist of tiny portions of food
Presented on bases of bread, toast, or pastry easily handled and eaten.
2. Spread is any food item or combination of items placed on top of the spread which
usually gives color, design, and texture or flavor accent to the canapé.
3. Simple meat arrangements are more attractive than extravagant one.
4. In making canapés especially for large functions, all bases, spreads, and garnishes
must be prepared only when it is about to serve so that final assembly may go
quickly and smoothly.
5. Tuna salad and capers are good combinations of spread and garnish on canapés.
6. Crackers and toasts are firmer bases and give a pleasing texture and crispness to
the canapé.
7. Canapé is made to be served either hot or cold.
8. Cucumber slices are used for bases in canapés.
9. Spread is placed on top of the base so the garnish sticks to it without falling off.
10. Caviar is used as a garnish on top of canapés.

25
 Lesson 4 Prepare a range of Appetizers

WHAT DO YOU NEED TO KNOW?

CANAPÉS
Canapés are bite-size open faced sandwiches consist of tiny portions of food
presented on bases of bread, toast, or pastry easily handled and eaten. Typically made
with a base of bread, toast, crackers, or pastry topped with almost any type of savory
item and a garnish, the Canapé is made to be served either hot or cold. It is a small
serving that is French in origin, where cheese, small fish, mushrooms, meats, or other
savory ingredients are commonly used to make the Canapé.

Three Parts of Canapés

1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a
pleasing texture and crispness to the canapé.

Canapés bases are:

Bread cutouts Toast cutouts Crackers

http://www.the350degreeoven.com/2013/09/pastries-pies/homemade-mini-tart-shells-
http://food.casadelindquist.com/?q=content/tortilla-cup-desserts
how-to-make-tartlet-shells/

Tiny unsweetened pastry

Melba toast Tortilla chips or cups
shells

https://www.sarassylvanians.com/products/miniature-dollhouse-food-tiny-biscuits-doll-
https://www.emikodavies.com/polenta-and-elderflower-cookies/polenta-and- https://www.youtube.com/watch?v=l0f9WRksbdI
house-miniatures-cookies
elderflower-cookies/

Tiny biscuits Polenta cutouts Miniature pancakes

26
 2. Spread - placed on top of the base so the garnish sticks to it without falling off.

Three types of spreads

• Flavored butter – made from softened butters with flavorings.

• Flavored Cream Cheese - made from flavored butters, except cream cheese
substituted for the butter. Mixture of cream and butter can be used.
• Meat or Fish salad spreads – made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite.

3. Garnish – any food item or combination of items placed on top of the spread
which usually gives color, design, and texture or flavor accent to the canapé.

Food items used to decorate canapés

a) Vegetables, pickles, and relishes

Radish slices Tomatoes Chutney
Pickled onions Olives Parsley
Pickles Capers Asparagus tips
Cucumber slices Pimiento

https://4dogsni.wordpress.com/2016/01/09/
garnishing-2/ https://www.gettyimages.com/photos/olive-garnish https://www.garnishandglaze.com/s https://www.pinterest.ph/pin/333688653643
teamed-asparagus/ 882323/

b) Fish
Smoked oysters Smoked Salmon Tuna flakes
Shrimp Caviar
Sardines Lobster chunks or slices

https://www.tasteofhome.com/recipes/gree https://www.houseofcaviarandfinefoods.com/blog/the- https://alekasgettogether.com/savory-canapes/ https://simpleseasonal.com/recipes/cucumber-

k-shrimp-canapes/ best-way-to-serve-and-garnish-caviar tuna-bites

27
 c) Meats
Ham Salami Roast Beef
Chicken or Turkey

https://www.youtube.com/watch?v=BxEY-lHzyGk https://www.simplybeefandlamb.co.uk
https://www.shutterstock.com/search/ham+canap
/recipes/roast-beef-appetisers/
e

d) Cheese, hard cooked egg slices

https://healthythairecipes.com/pineapple- https://ncegg.org/recipes/fresh-summer-canapes/
cheese-canape/

Guidelines for Assembling Canapés

1. Good mise en place is essentials. In making canapés especially for large functions,
all bases, spreads, and garnishes must be prepared ahead of time so that final
assembly may go quickly and smoothly.

2. Assemble as close as possible to serving time. Bases quickly become soggy, and
spreads and garnishes dry out easily. After placing them in a tray, cover them lightly
with plastic and held for a short time under refrigeration. Safe food handling and
storage must be observed.

3. Select harmonious flavor combinations in spreads and garnish such as:

Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé
has little value as an appetizer.

5. Use high quality ingredients.

Leftover can be used for canapés, but they must be carefully handled and stored to
retain freshness.

6. Keep it simple. Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in the customers
hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so there is something
for every taste.

28
SAMPLE RECIPE

Mini Pizza Canapé

https://www.foodnetwork.com/recipes/melissa- https://food.ndtv.com/recipe-mini-mushroom-pizza-227454
darabian/polenta-pizza-bites-3416549

Preparation: 15min
Cook: 5min
Ready in: 20min
Serving: 6
Author: Bush book

Ingredients

• 1 box crackers
• 1 small tin pizza sauce
• 1 small tin pineapple
• 200g diced ham
• 100g grated cheese

Instructions

1. Lay out the crackers on a grill tray. Spread each cracker with a thick layer of sauce.
2. Sprinkle with grated cheese.
3. Place the toppings on, the fancier the event the more time that can be spent on this
aspect. Sprinkle again with cheese.
4. Place the tray under the grill and keep an eye on the cheese until melted. Be careful
as the crackers can blacken quickly if exposed.

29
 Post Test

True or False
Directions. Write True if the statement is correct and False if the statement is incorrect.
Write your answer on a separate sheet of paper.

1. Canapés are bite-size open faced sandwiches consist of tiny portions of food
presented on bases of bread, toast, or pastry easily handled and eaten.

2. Spread is any food item or combination of items placed on top of the spread which
usually gives color, design, and texture or flavor accent to the canapé.

3. Simple meat arrangements are more attractive than extravagant one.

4. In making canapés especially for large functions, all bases, spreads, and garnishes
must be prepared only when it is about to serve so that final assembly may go
quickly and smoothly.

5. Tuna salad and capers are good combinations of spread and garnish on canapés.
6. Crackers and toasts are firmer bases and give a pleasing texture and crispness to
The canapé.

7. Canapé is made to be served either hot or cold.

8. Cucumber slices are used for bases in canapés.

9. Spread is placed on top of the base so the garnish sticks to it without falling off.

10. Caviar is used as a garnish on top of canapés.

30
 ANSWER KEY

WEEK 1 WEEK 2 WEEK 3 WEEK 4

PRE-TEST
1. A 1. TRUE 1. J 1. TRUE
2. C
3. C 2. TRUE 2. I 2. FALSE
4. A 3. FLASE 3. E 3. TRUE
5. C
4. FALSE 4. A 4. FALSE
5. TRUE 5. K 5. TRUE

6. TRUE 6. G 6. TRUE
7. FALSE 7. H 7. TRUE
8. TRUE 8. B 8. TRUE

9. TRUE 9. C 9. TRUE

10. TRUE 10. F 10. TRUE

POST TEST
1. C 1. TRUE 1. H 1. TRUE
2. C
3. A 2. FALSE 2. J 2. FALSE
4. C 3. FALSE 3. A 3. TRUE
5. A
4. TRUE 4. I 4. FALSE
5. TRUE 5. E 5. TRUE

6. TRUE 6. G 6. TRUE

7. FALSE 7. K 7. TRUE
8. TRUE 8. B 8. FALSE

9. TRUE 9. A 9. TRUE

10. TRUE 10. F 10. TRUE

31
REFERENCES
https://vdocuments.mx/learning-module-cookery-g9.html
http://www.creativecommons.com
https://www.merriam-webster.com/medical/ipecac%20syrup
https://www.google.com/search?q=what+are+the+kitchen+premises+to+be+cleaned+a
nd+sanitized&sxsrf=ALeKk01m4743FM4e2W25vcDWrS8BLqQ7w:1626694267571&
source=lnms&tbm=isch&sa=X&ved=2ahUKEwj63evhO_xAhWHLZQKHdelCckQ_AUoAX
oECAEQAw&biw=1366&bih=625#imgrc=Aw9qIIzzQwWn2M
https://www.google.com/search?q=Ammonia+meaning&source=lmns&bih=625&biw=
1366&hl=en&sa=X&ved=2ahUKEwiorpOXhu_xAhUK0JQKHTD3B2oQ_AUoAHoECAEQ
AA
https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-40279365
https://www.jbprince.com/garde-manger/double-ball-cutter.asp
https://www.culinarycookware.com/products/high-temperature-rubber-spatula-sold-
individually
https://www.kegworks.com/viski-professional-stainless-steel-channel-knife-with-
walnut-
https://masflex.com.ph/product/angled-spatula/
https://www.piqsels.com/en/search?q=whisking
https://www.flickr.com/photos/tokyofoodcast/202481233
https://www.allrecipes.com/article/best-measuring-cups/
https://www.aliexpress.com/item/4000454504134.html
https://www.amazon.com/StarPack-Silicone-Hygienic-Coating
Cooking/dp/B00N1FPCX6
https://homecookingmemories.com/easy-shrimp-cocktail-appetizer-recipe/
https://www.flickr.com/photos/62357941@N00/49696021642
https://www.piqsels.com/lt/search?q=canapes
https://en.wikipedia.org/wiki/Relish
https://www.pinterest.ph/kylajhorgeandra/petite-salad-recipes/
https://pixabay.com/photos/cream-cheese-tomato-souse-chips-1503526/
https://pixnio.com/media/kiwi-appetizer-fruit-salad-bar-orange-peel
https://pixnio.com/media/kiwi-appetizer-fruit-salad-bar-orange-peel
https://www.recipetips.com/glossary-term/t--33108/canape.asp

32