9
Self-Learning Kit
Technology and
Livelihood Education Cookery
Quarter 1 - Week 1
Technology and Livelihood Education 9 - Cookery
Self-Learning Kit
Quarter 1 – Week 1
First Edition, 2020
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Self-Learning Kit
Writer: Realyn R. Estores
Editor: Eric P. Capuyan
Reviewers: Name
Illustrator: John Orven V. Saldaña
Layout Artist: Joel R. Capuyan
Management Team: Leah P. Noveras, Ed.D., CESO VI
Leviticus M. Barazon, Jr., Ph.D.
Lilia R. Ybañez
Eric P. Capuyan
Reynilda G. Ramoneda
Raymond L. Ceniza
Joel R. Capuyan
Printed in the Philippines by ________________________
Department of Education – Region VII Schools Division of Danao City
Office Address:
Telephone No.
Telefax:
E-mail Address:
Sitio Upland, National Road, Danao City, Cebu
(032) 262-6211
danao.city@deped.gov.ph
depeddanaocity.com
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Note to the Learner
This Self-Learning Kit is prepared for you to learn the specified competencies
based on the Most Essential Learning Competencies (MELC) for TLE 9 - Cookery,
Quarter 1, Week 1. It is designed in a simplified structure to help you easily
understand the lesson for the week. It contains the following parts:
I Have
Known
Includes an activity that aims to check what you
already know about this lesson
I Can
Connect
Consists of activities that will help you view the
previous lesson and prepare you to the new one
I Can Learn
Details the presentation and discussion of the
concepts that you need to learn in this new lesson
I Can Try
Comprises of activities for independent practice to
check understanding of the new concepts learned
I Can Assess
Contains exercises to validate your knowledge and
understanding of the concepts learned
I Can Do
More
Covers activities and exercises that you can do
further to enrich your learning
Answer Key
Contains the key to correction of all the exercises
References
Indicates the sources in the development of this SelfLearning Kit (SLK)
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Lesson Title
Chemicals to be Utilized in Cleaning and
Sanitizing Kitchen Tools and Equipment
Learning
LO 1. Clean, sanitize, and store kitchen tools and
Competency equipment
MELC Code
TLE_HECK9-12KP-Ia-1
I Have Known
A. Directions: Read the following questions carefully and encircle the letter of the
correct answer.
1. What cleaning compound is commonly referred to as degreaser and is used on
surfaces where grease has burned on?
A. Acid Cleaners
C. Detergents
B. Abrasives
D. Solvent cleaners
2. Which of the following cleaner agent is used generally on removing heavy
accumulations of soil that re difficult to remove?
A. Acid Cleaners
C. Detergents
B. Abrasives
D. Solvent cleaners
3. Which of the following is used in cleaning and sanitizing kitchen tools and utensils?
A. Ethyl Alcohol
C. Muriatic Acid
B. Chlorine
D. dishwashing liquid
4. Which of the following refers to removing foods and other types of soil from the
surface, such as a dish, glass, or cutting boards?
A. cleaning
B. sanitizing
C. sweeping
D. cooking
5. What process refers to removing bacteria through using heat or chemicals?
A. cleaning
B. sanitizing
C. sweeping
D. cooking
B. Directions: True or False. Write true if the statement is correct and write false if it is
incorrect.
_____ 6. Vinegar is great as a deodorizer.
_____ 7. Lemon juice is used to dissolve soap scum and hard water deposits.
_____ 8. Chlorine is only used for sanitizing kitchen surfaces.
_____ 9. Baking soda absorbs bad odor.
____ 10. Detergent is a cleaning agent.
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I Can Connect
Observe the pictures below.
Questions:
1. How can you describe the pictures?
2. Have you experienced having this kind of mess in your sink?
3. How did you deal with it?
I Can Learn
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.
Cleaning Compound:
1.Detergents. These are cleaning agents, solvents or any
substance used to wash tablewares, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids,
volatile solvents, and abrasives.
2. Solvent Cleaners commonly referred to as degreasers used on
surfaces where grease has burned on. Ovens and grills are examples
of areas that need frequent degreasing.
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3. Acid Cleaners. 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. (Ex.: phosphoric acid, nitric acid, etc.)
4. Abrasives – are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids.
Steps in Washing Dishes
1.) Prepare
2.) Scrape
3.) Stack the dishes in the
proper
4.) Fill the sink with water and
add a considerable amount
of detergent
5.) Wash the lightest soiled
items first
6.) Wash plates, bowls, and
serving dishes
7.) Wash pots and pans last
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.
Rinse out brush, sponge and allow to dry.
10.)
Wipe down the sink and your tools.
Tips and Warnings:
 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 hands 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.
Tips:
1. Dishes can be washed easily if you keep them under the water while
scrubbing them for particles to lift away.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of
soaking time while you wash another dish.
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3. Try drying pots and pans with a paper towel to reduce residue from the pan
which causes staining the dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening. Dish
washing silverware can be tricky. Use a lint free cloth for drying silverware.
Washing with the Dishwasher
 Fill your dishwasher logically
 Don't crowd the dishes
 Add detergent
 Turn it on
 Dry the dishes
How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board
The kitchen cutting board gets a lot of use and this means that it gets a lot of
exposure to bacteria. Proper cleaning of the cutting board is essential to your good
health. Whether you 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.
Throw the scrapings into the garbage
disposal, garbage receptacle, or trash bin. Scrub
the board with hot, soapy water thoroughly.
If your dishwasher reaches a temperature of
at least 165°F, then you can probably place a
high-density plastic cutting board into the
dishwasher.
Moreover, if your dishwasher has an
antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand.
Allow the board to air dry.
Removing Stains from the Cutting Board
To remove stains from the cutting
board, you can use the following
procedure:
 Wet the stained area with water
and sprinkle it with salt and allow
the salt to sit undisturbed for
twenty-four hours.
 Rinse the salt from the cutting
board with clean water.
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


Using the salt and clean water, create a paste. Use a clean nylon scrubbing
sponge or a clean toothbrush to scour or scrub the paste on the stained area
of the cutting board.
Rinse the area clean with fresh water. Repeat the procedure to guarantee
that you have removed all the stain.
Rinse the board clean. Scrub the cutting board with hot, soapy water and
rinse with clean water. Allow it to air dry.
Sanitizing the Cutting Board
Plastic and wooden cutting boards can be
sanitized using a diluted liquid chlorine bleach
solution. For this solution, combine one teaspoon
of bleach to one quart of water.
Pour the solution onto the entire surface
area of the board and allow it to sit undisturbed
for several minutes.
Rinse the board clean with water. Allow it to
air dry or use a clean cloth to dry it.
If you prefer, you may use a vinegar solution
in place of the bleach solution. Simply combine one part vinegar to five parts water.
Use this solution in the same manner as the one explained for the bleach
solution.
Storing the Cutting Board
Once the cutting board has completely
dried, it is time to store it. Cutting boards
should be stored vertically or in an upright
position. This helps to avoid moisture from
getting trapped underneath the board and
the accumulation of dust or grime.
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.
 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and pipelines
of liquid process equipment.  Clean Out of Place (COP) – is utilized to clean the
parts of filters and parts of other equipment.
 Mechanical – it normally involves the use of brush either by hand or a machine
such as a floor scrubber.
Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled
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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.
Factors that influence the cleaning process
 Soil – varying degrees of food soil will be deposited on the equipment during
production.
 Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed.
 Temperature – soils are affected by temperature in varying degrees. In the
presence of a cleaning solution most soils become more readily soluble as the
temperature increases.
 Chemical concentrations – it varies depending on the chemical itself, type of
food soil, and the equipment to be cleaned.
 Mechanical force – is as simple as hand scrubbing with a brush or as complex
as turbulent flow and pressure inside a pipeline
 Water – minerals in hard water can reduce the effectiveness of some
detergents or a sanitizers.
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 grates, scraping off food deposits, washing
and drying.
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.
g. Before replacing, rub with oil-damped 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.
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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 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.
4. 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
5. 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.
 Elaborate further by showing a video clip/powerpoint presentation below:
1. https://www.youtube.com/watch?v=ffJh7rW48Oo (Best cleaning tips
with baking soda)
2. https://www.youtube.com/watch?v=eVUbjQ0ZfJM (CIP Clean In Place)
3. https://www.youtube.com/watch?v=q1mvaTLxmj4 (Cleaning Kitchen
with high pressure)
4. https://www.youtube.com/watch?v=vpk5-mUwVcs (Cleaning Out of
Place)
5. https://www.youtube.com/watch?v=8PRAcGb3oF8 (How to sanitize
kitchen utensils)
6. https://www.youtube.com/watch?v=G5Qnbn366G0 (Cleaning kitchen
with baking soda)
7. https://www.youtube.com/watch?v=rLcsYxw2WiU (Manual
Dishwashing vs. Automatic Dishwashing)
I Can Try
Direction: List down five ( 5 ) cleaning and sanitizing agents in your home and take
note of the do’s and don’ts written in the manufacturer’s specification of the
product. Write your answer on the space provided.
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Do’s
Cleaning and sanitizing agents
Don’ts
1.
2.
3.
4.
5.
I Can Assess
A. Direction: Modified True or False. Write true if the statement is correct and
change the underlined word if it is false to make the statement
correct.
____ 1. Baking soda is great as a deodorizer.
____ 2. Chlorine is used to dissolve soap scum and hard water deposits.
____3. Chlorine is used for sanitizing kitchen tools, equipment and premises.
____ 4. Baking soda absorbs good odor.
____ 5. Detergent is a cleaning agent.
B. Fill in the blank. Write your answers on the space provided.
6._____________is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation.
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7._____________ is used to accurately test the strength of a sanitizing solution.
8.______________ is the most common method used in restaurants.
9. ______________It involves the use of hot water or steam.
10. ______________ is the process of removing dust and dirt at the surface pf kitchen
tool and equipment.
I Can Do More
Direction: Make a slogan on proper cleaning, sanitizing, and storing kitchen tools and
equipment using the following materials:
¼ cartolina paper
ruler
coloring materials
pencil
white board marker
Your slogan will be rated using the scoring rubric below.
SCORE
CRITERIA
5
Creatively and neatly done showing much relevance to the
given topic
4
Creatively done and neat enough with relevance to the given
topic
3
Creatively done and neat enough but no relevance to the
given topic
2
Simply done and neat enough but not so relevant to the given
topic
1
Poorly done with erasures and irrelevant to the given topic
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Answer Key
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References
LM, pages 31-54
YouTube:
https://www.youtube.com/watch?v=ffJh7rW48Oo
https://www.youtube.com/watch?v=eVUbjQ0ZfJM
https://www.youtube.com/watch?v=q1mvaTLxmj4
https://www.youtube.com/watch?v=vpk5-mUwVcs
https://www.youtube.com/watch?v=8PRAcGb3oF8
https://www.youtube.com/watch?v=G5Qnbn366G0
https://www.youtube.com/watch?v=rLcsYxw2WiU
SLM,DepEd-Soccsksargen
For inquiries or feedback, please write or call:
DepEd – Danao City Division –Curriculum Implementation Division
Sitio Upland, National Road, Poblacion, Danao City, Cebu
Email Address: danao.city@deped.gov.ph
Website: depeddanaocity.com
Telephone No.: (032) 262-6211
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Republic of the Philippines
Department of Education
REGION VII
SCHOOLS DIVISION OFFICE OF DANAO CITY
WEEKLY LEARNING PLAN IN TLE 10 - COOKERY
QUARTER 2-WEEK 1
Learning Competency/ies
LO 1. Clean, sanitize, and store kitchen tools and equipment
TLE_HECK9-12KP-Ia-1
SLK
Learning Tasks/Learning
Resources
A. Teacher’s Tasks:
1. Perform daily routine
 Prayer
 Greetings
 Attendance Check
2. Administer pre-test
 Let the learners answer “I Have Known”, (SLK p.3)
3. Conduct review
 Review concepts on related concepts. Refer to “I Can Connect”, (SLK p.4)
4. Deliver the new lesson
 Discuss the new lesson by following the activities found in “I Can Learn”, (SLK pp. 441)
5. Check learner’s understanding
 Let the learners do activities in “I Can Try”, (SLK p.10)
6. Validate learning
 Let the learners answer “I Can Assess”, (SLK pp.10)
Answer Key:
A.
1. True
2. Lemon Juice
3. True
4. Bad
5. True
B.
1. Sanitizing
2. Sanitizer Testing
3. Hot water
4. Thermal Sanitizing
5. Cleaning
7. Provide enrichment activity
 Let the learners perform activities in “I Can Do More”, (SLK p.9)
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B. Learner’s Tasks:
1. Answer “I Have Known”, (SLK p.1) and check your answer. Refer to Answer Key p.10
2. Read and review concepts in “I Can Connect”, (SLK p.2)
3. Read and understand the new lesson presented in “I Can Learn”, (SLK pp. 2-7)
4. Do activities in “I Can Try”, (SLK p.8).
5. Answer “I Can Assess”, (SLK pp.8-9) and submit your answer sheet.
6. Perform activities in “I Can Do More”, (SLK p.9). Submit your output.
Prepared by:
Realyn R. Estores
Writer
Contact No:
09754855224
Email Account: realyn.estores@deped.gov.ph
FB Account:
Rea Lyn S Torres
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