WORKING IN THE KITCHEN
( LO1: Clean, Sanitize & Store Kitchen
Tools and Equipment)
Self – Learning Activity Sheets in Cookery 12
Quarter 1 – Week 1
Developer: LEA QUEEN M. TAMAYAO
Department of Education • Schools Division of Tabuk City
Republic of the Philippines
Department of Education
Cordillera Administrative Region
SCHOOLS DIVISION OF TABUK CITY
Purok 2, Bulanao Norte, Tabuk City
Published by the
Learning Resource Management and Development System
COPYRIGHT NOTICE
2021
Section 9 of Presidential Decree No. 49 provides:
“No copyright shall subsist in any work of the Government of the
Philippines. However, prior approval of the government agency of office
wherein the work is created shall be necessary for exploitation of such
work for profit.”
This material has been developed for the implementation of K-12 Curriculum
through the Curriculum Implementation Division (CID)—Learning Resource
Management and Development System (LRMDS). It can be reproduced for
educational purposes and the source must be acknowledged. Derivatives of the
work including creating an edited version, an enhancement or a supplementary
work are permitted provided all original work is acknowledged and the copyright
is attributed. No work may be derived from this material for commercial
purposes and profit.
ii
PREFACE
This self – learning activity sheet (SLAS) is a project of the Curriculum
Implementation Division particularly the Learning Resource Management Unit,
Department of Education, Schools Division of Tabuk City which is in response
to the implementation of the K-12 Curriculum.
This learning material is a property of the Department of Education- CID,
Schools Division of Tabuk City. It aims to improve students’ performance in
Cookery NC II.
Date:
July 2021
Resource Location:
Kalinga National High School
Southern Tabuk District 1
Schools Division of Tabuk City
Learning Area:
Cookery NC II
Grade Level:
Grade 12
Learning Resource Type: Activity Sheet
Language:
English
Quarter/Week:
First/ Week 1
Competency:
Clean, sanitize, and store kitchen tools and
equipment
Code:
TLE_HECK9-12KP-Ia-1
iii
ACKNOWLEDGEMENT
The developer wishes to express her gratitude to her family for their able
guidance and support in completing this learning material and kids, Jearuze
Lanz and Jayla Princess, for being the developer’s inspiration in life.
Above all, to Almighty God, for His continuous guidance in
accomplishing this learning material, the developer would like to give back all
the glory and highest praise to Him.
The developer also wishes to express her gratitude to those who helped
in the development of this learning material. The fulfillment of this learning
material would not be possible without these people who gave their support,
helping hand and cooperation.
DEVELOPMENT TEAM
Developer: LEA QUEEN M. TAMAYAO
Illustrators: ROXANNE MAE A. SANGDAAN
Editors: ZALDY V. SARMIENTO
FERNANDO G. SABADO
MINDA B. ALSIYANG
LORIET L. IYADAN
Project Development Officer II
TEOFILA A. AGSUNOD
Librarian II
Reviewers: MILDRED S. CABAY, Principal IV
JOSEFINA B. BALISONG, EPS – TVL-TLE
MANAGEMENT TEAM
IRENE S. ANGWAY, PhD, CESO VI
Officer-in-Charge
Office of the Schools Division Superintendent
FELICIANO L. AGSAOAY Jr, PhD.
Officer-in-Charge
Office of the Assistant Schools Division Superintendent
RAMONCHITO A. SORIANO
HELEN B. ORAP
Chief Education Supervisor, CID Education Program Supervisor-LRMDS
iv
TABLE OF CONTENTS
COVER PAGE………………………………………………………………………. i
COPYRIGHT NOTICE ......................................................................................ii
2021 .................................................................................................................ii
PREFACE........................................................................................................ iii
ACKNOWLEDGEMENT ..................................................................................iv
TABLE OF CONTENTS .................................................................................. v
GUIDE SHEET ................................................................................................ 3
Activity 1: Name that Thing! ............................................................................................................... 4
Activity 2: Arrange ME! ...................................................................................................................... 4
Activity 3: Classify Me ........................................................................................................................ 5
ASSESSMENT .................................................................................................................................... 6
ENRICHMENT: Group Your Utensils. ............................................................................................... 7
REFERENCE SHEET ..................................................................................... 9
ANSWER KEY SHEET .................................................................................. 10
v
WORKING IN THE KITCHEN
( LO1: Clean, Sanitize & Store Kitchen
Tools and Equipment)
Self – Learning Activity Sheets in Cookery 12
Quarter 1 – Week 1
Developer: LEA QUEEN M. TAMAYAO
Department of Education • Schools Division of Tabuk City
2
GUIDE SHEET
Hello learners! The learning competency for this activity sheet is Clean, sanitize,
and store kitchen tools and equipment, with code TLE_HECK9-12KP-Ia-1.
Our objectives in this activity sheet are the following: recognize kitchen tools
and equipment to be cleaned and sanitized, identify the chemicals to be utilized in
cleaning and sanitizing kitchen tools and equipment, prepare cleaning agents in
accordance with manufacturer’s instructions, clean and sanitize kitchen tools in
accordance with prescribed standards and store cleaned kitchen tools and equipment
safely in the designated space. In cookery even in baking, cleaning and sanitizing
should be done to prevent food contamination and easy spoilage. Proper storage of
tools and equipment should also be done.
To answer this question, be ready to explore the activity sheets.
Activity 1: This activity will help you familiarize yourself with the different tools and
equipment found in a kitchen.
Activity 2: This activity will assist you determine different cleaning agents and
chemicals.
Activity 3: This activity will aid you identify the parts of the kitchen to be cleaned and
sanitized.
Let us go and enjoy learning!
3
Activity 1: Name that Thing!
Instruction: Name the following cooking tools. Write the name of each kitchen tools
below its picture.
1.
2.
3.
5.
6.
7.
9.
10.
11.
*Pictures are original photo taken by the developer.
4.
8.
12.
Activity 2: Arrange ME!
Direction: Arrange the jumbled letters to reveal the word that is being described.
Write your answers on the space provided below the jumbled letters.
WORDS
1. STTEERNDEG
____________________
2. OLTNEVS SREEANLC
____________________
DESCRIPTION
These are cleaning agents, solvents, or any substance used
to wash table wares, surfaces, and equipment.
They are used on surfaces where grease has burned on and
they are commonly referred to as degreasers.
4
3. CIDA EAENRSCL
____________________
4. SEIAARBV
____________________
5. GNINLEAC
____________________
It is periodically used in removing mineral deposits and
other soils that detergents cannot eliminate such as scale
in washing machines and steam tables, lime builds up in
on dishwashing machines and rusts on shelving.
They are generally used to remove heavy accumulations of
soil that are difficult to remove detergents, solvents, and
acids.
The process of removing food and other types of soil from
a surface, such as a dish, glass, or cutting board and it is
done with a cleaning agent that removes food, soil, or
other substances.
Activity 3: Classify Me
Directions: Sanitizing kitchen tools and equipment is very important to prevent food
spoilage, but you must use appropriate chemicals in doing this. You must be
knowledgeable with the concentration, advantage, and disadvantage of this chemicals.
Complete the table below.
Chemical
Concentration
Contact Time
Chlorine
7 seconds
Iodine
30 seconds
5
Advantage
Disadvantage
Quaternary
ammonium
compounds
30 seconds
ASSESSMENT
Directions:
A. Choose the correct answer from the options given below. Write the
letter that best corresponds to your answer. Place your answers
beside each number.
1.Arrange the steps in cleaning refrigerator
a. Rinse and dry thoroughly
b. Wipe up spilled foods immediately
c. Flush drains weekly
d. Wash inside shelves and trays
a.ABCD
b. BDAC
c. DCBA
d. CADB
2.Aling Tessie finds it hard to remove tough soils from the used pots and
pans. It does not respond to the different cleaning agents that she has used. If
you will help her, identify which of the following will you recommend that will
surely solve her problem?
a.Abrasive
b. acid cleaner
c. detergent
d. solvent cleaner
3.Choose among the choices the proper way of storing cutting board.
a. Hang on a rack
b. Store it inside the cabinet.
c. Store it vertically or in the upright position.
d. Store it horizontally or in a downward position.
4.Select among the following choices is good practice in washing dishes.
a. Dishwashing detergents can also be used for handwashing dishes.
b. Wash plasticware first before glassware, greasy pots, and pans.
c. Use rubber gloves to protect your hands.
d. Dishes may be air-dried.
5.Arrange the proper steps in washing dishes.
1. Lay your dishes out on a rack and let it dry
2. Wash the lightest soiled items first
3. Rinse out
6
4. Scrape all the food on the dishes and pre-rinse.
a. 4,2,3,1
b. 4, 3,2,1
c. 4, 2,1 3
d. 4,1,2,3
B. Identify the following word or group of words described below.
_______________ 6. It is lightweight material which mostly kitchen tools and
equipment are made of.
_______________ 7. A kind of material that is easy to clean and shine.
_______________ 8. What type of material needs great care to ensure its self-life?
_______________ 9. It is durable but must be kept oiled to avoid rusting.
_______________ 10. A tool that is used to level off ingredients when measuring
and to spread frostings and sandwich fillings.
________________11. A tool that is used for beating small amount of eggs or batter.
________________12. It is used to grab and transfer food items.
________________13. It is an equipment that is used to chop, blend, mix, whip,
puree, grate and liquify all kinds of food.
________________14. It is a chamber or compartment used for cooking, baking,
heating or drying.
________________15. A tool that is used to weigh large quantity of ingredients in
kilos.
ENRICHMENT: Group Your Utensils.
Instruction: Recall all the kitchen utensils and their uses. Study the instances below and list
down utensils each situation needs.
1. Donna will cook spaghetti pasta, list down 3 important utensils she will use.
a. __________________
b. __________________
c. __________________
2. Aiden, plans to cook Lumpiang gulay, all the ingredients will be shredded/grated,
what are the 5 utensils he will use?
a.
___________________
b.
___________________
c.
___________________
d.
___________________
e.
___________________
7
3. Lola Lilia cooks pancit for her grandchildren, can you help her list the 5 utensils
she will use?
a. ____________________
b. ____________________
c. ____________________
d. ____________________
e. ____________________
4. Uncle Ben, wants to grill barbecue outside, what shall he use?
a. ____________________
b. ____________________
8
REFERENCE SHEET
Printed Materials:
* Cookery Manual Module 1 of 2, Aniceta S. Kong & Anecita P. Domo
Department of Education, 2016.Technical-Vocational-Livelihood Education Cookery
Module 1. Pasig City: Sunshine Interlinks Publishing House, Inc.
Department of Education ,2010. Public Technical-Vocational High Schools
Competency Based Learning Material. Module 4th Year.
Hickman, Alan. Trainee Manual, 2012. Competency Based Assessment Module 1.3.
Melbourne: William Angliss Production Inc.
Aquino Et.Al. 2014, Amended Training Regulation in Cookery NC II, TESDA
Publications
9
ANSWER KEY SHEET
1.
2.
3.
4.
5.
Detergents
Solvent cleaner
Acid cleanser
Abrasive
Cleaning
Activity 2: Activity 1: Arrange
me.
Activity 1: Activity 1: Name that
Thing!
1. Spatula
2. Chopping board
3. Can opener
4. Measuring spoon
5. Glass measuring cup
6. Rubber scraper
7. Wooden ladle
8. Food tongs
9. Bottle opener
10. Wire whisk
11. Weighing scale
12. Kitchen shears
Activity 3: Classify Me
Chemical
Chlorine
Concentration
Contact Time
50ppm in water
between 75% and
100%
7 seconds
Iodine
12.5-25 ppm in water
that is at
least 75°F
30 seconds
10
Advantage
Disadvantage
Effective on a wide
variety of bacteria;
highly effective; not
affected by hard
water; generally
inexpensive
Corrosive, irritating
to the skin,
effectiveness
decreases with
increasing pH of the
solution;
deteriorates during
storage and when
exposed to light;
dissipates rapidly;
loses activity in the
presence of
organic matter
Forms brown color
that
indicates
strength; not
affected by hard
water; less irritating
to the skin than is
chlorine; and
activity not lost
rapidly in the
presence of the
organic matter.
Effectiveness
decreases greatly with
an on crease in pH
most active at pH 3.0;
very low acting at
7.0; should not be
used in water that is at
120°F or hotter; and
might
discolor
equipment
and
surfaces
Quaternary
ammonium
compounds
U to 200ppm in water
that is at
least 75°F
Non-toxic, odorless,
colorless,
noncorrosive, nonirritating; stable to
heat and relatively
stable in the presence
of organic
matter;
active over
a
wide pH range
30 seconds
Assessment:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
B
A
C
C
B
Aluminum
Stainless steel
Glass
Cast iron
Spatula
Wire whisk
Food tongs
Blender
Oven
Weighing scale
11
Slow destruction of
some
microorganisms; not
compatible with
some detergents and
hard water