9/11

Cookery NC II
Quarter 1 – Module 1:
Clean, Sanitize, and Store
Kitchen Tools and Equipment
TLE/TVL 9/11 – Cookery NC II
Quarter 1 – Module 1: Week 1
Clean, Sanitize, and Store Kitchen Tools and Equipment
First Edition, 2020

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Published by the Department of Education – Region XI

Regional Director: Allan G. Farnazo
Assistant Regional Director: Maria Ines C. Asuncion

Development Team of the Module

Writer: Charimar R. Maňacap
Editor: Mary An M. Gonzaga
Reviewer: Ana Monica A. Ponsica
Illustrator:
Layout Artist:
Template Developer: Neil Edward D. Diaz
Management Team: Reynaldo M. Guillena
Jinky B. Firman
Marilyn V. Deduyo
Alma C. Cifra
Aris B. Juanillo
Marcelo O. Roco

Printed in the Philippines by ________________________

Department of Education – Region XI Davao City Division

Office Address: DepEd Davao City Division, E. Quirino Ave.,

Davao City, Davao Del Sur, Philippines
Telefax: (082) 2240100
E-mail Address: info@deped-davaocity.ph
 9/11

Cookery NC II
Quarter 1 – Module 1:
Clean, Sanitize, and Store
Kitchen Tools and Equipment
Introductory Message

For the facilitator:

As a facilitator, you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage their
learning at home. Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.

For the learner:

As a learner, you must learn to become responsible for your learning. Take time
to read, understand, and perform the different activities in the module.

As you go through the different activities of this module be reminded of the

following:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let Us Try before moving on to the other activities.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are done.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain a
deep understanding of the relevant competencies. You can do it!

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 Let Us Learn

This module was anchored on the localized Most Essential Learning Competencies
(MELCs) in TLE/TVL 9/11 Cookery NC II, under the Home Economics components:

Understand the concepts in cleaning and sanitizing, and storing kitchen tools and
equipment:

• Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools

and equipment
• prepare cleaning agents following the manufacturer’s instructions.
• Clean and sanitize kitchen tools following prescribed standards and
procedures.

Specifically, after going through this module, you are expected to:

• Recognize and prepare the chemicals and cleaning agents to be utilized in

cleaning and sanitizing kitchen tools and equipment following the standard
procedures.
• Clean and sanitize kitchen tools, utensils, and equipment.
• Store cleaned kitchen tools and equipment safely in the designated space.

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 Let Us Try

MULTIPLE CHOICE: Choose the letter of the best answer and write your
answer on your answer sheet.

1. Which of the following should be practiced when using the cutting board to
reduce the spread of bacteria?
a. Clean the chopping board if needed.
b. Scrape the chopping board before using it.
c. Use the same chopping board for different kinds of food.
d. Keep a separate chopping board for your meat and your vegetables.
2. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a) 4321
b) 3214
c) 2314
d) 1234
3. What process is the removal of residual food soils from the equipment?
a. Acid rinse
b. Cleaning cycle
c. Sanitize
d. Scrape and pre-rinse
4. Aling Nena finds it hard to remove tough soils from the used pots and pans. If
you were Aling Nena which of the following cleaning agents will you
recommend that will surely solve her problem?
a. abrasive
b. acid cleaners
c. detergents
d. solvent cleaner
5. Which of the following situations is a good housekeeping practice?
a. Emptying the garbage can every other day.
b. Using imported sanitizing and disinfecting materials.
c. Spraying air freshener before and after leaving the room.
d. Planning and implementing a program of regular cleaning of fixtures,
furniture, and home appliances.

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 Lesson
Clean, Sanitize, and Store
1 Kitchen Tools and Equipment

Let Us Study

Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning should be finished with the right cleaning
agent to easily remove the food residues, soils, and other substances. We should
choose an appropriate cleaning agent also because not all of them are safe on food-
contact surfaces. A food-contact surface is the surface of equipment or utensil that
food directly contact with glass cleaners, metal cleaners, and most bathroom
cleaners. Most bathroom cleaners are not advisable to be used, as they might leave
an unsafe residue on the food contact surface. The label must indicate the product
used on a food-contact surface. The correct cleaning agent must also be applied to
make the cleaning easier.

Cleaning Compounds

1. Detergents. These are cleaning agents, solvents, or any substance used to wash
tableware, surfaces, and equipment. Example: soap, soap powders, cleaners, acids,
volatile solvents, and abrasives.

2. Solvent Cleaners. These are also called degreasers used on surfaces where
grease must burn on. Ovens and grills are examples of areas that need frequent
degreasing. These products are alkaline-based and formulated to dissolve any
grease.

3. Acid Cleaners. Used periodically in removing mineral deposits and other soils
that detergents cannot eliminate, like scale in washing machines and steam tables,
lime buildup on dishwashing machines, and rust on shelving. (Ex.: phosphoric acid,
nitric acid, etc.) These products vary depending on the specific purpose of the
product.

4. Abrasives – are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents, and acids.

These products must be applied correctly, to avoid damage to the cleaning surface.

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

1. ammonia 5. Timsen

2. dishwashing liquid 6. Disinfectants

3. chlorine 7. Soap

4. carbolic acid

Tips and warnings to observe in washing the dishes

• Wash glassware first, before greasy pots and pans.

• Use rubber gloves to protect hands and manicures and to allow you to use
hotter water for washing and 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 for them to be visible.
• Laundry detergents and automatic dishwater detergents are not advisable to
be used for handwashing dishes.
• Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be easy to wash if you soak them into the water while scrubbing
them for particles to lift away, then bring them out of the water to check for
any missed spots.
2. Stack the dishes in the sink and allow them a few minutes of soaking while
washing other dishes.
3. Try drying pots and pans with a paper towel to reduce residue from the pan
that causes staining of the dishcloth.
4. Do not soak aluminum while dishwashing as it may cause darkening.
Dishwashing silverware can be tricky. Use a lint-free cloth for drying.

Sanitizers for Cleaning Kitchen Equipment

The types of chemicals used in cleaning and sanitizing kitchen tools and
equipment should be safe for food. Many homemade cleaners used household
detergents and sanitizers for the great effect on the kitchen's many types of
surfaces, from wood and tile to laminate and stainless steel.

A mix of 1 part chlorine bleach to 2 parts hot water can rid the surfaces of
germs with one good rub down. Always test a small, unseen area before you begin
to make sure the bleach doesn't react badly with the appliance or cupboard's
material.

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 After cleaning with soap and water, drying, and then cleaning with vinegar, a
light spray of hydrogen peroxide (3 percent) can kill off any lingering bacteria from
raw meats or vegetables.

Store the hydrogen peroxide in a dark or opaque storage bottle because the
longer the exposure to light will break down the peroxide.

Commercial cleaners that use pine oil can disinfect kitchen surfaces, typically
with one pass. Dilute 1/4 cup of the pine oil cleaner with 1 gallon of warm water.
Rinse all areas after cleaning to ensure that the disinfectant is wiped clean from
the surfaces.

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

The kitchen cutting board can get a lot of use, which means it gets a lot of
exposure to bacteria. Proper cleaning of the cutting board is essential to your good
health. Whether you use 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 vinegar, lemon and allow
it to melt undisturbed for twenty-four hours. Stains can be removed also by
using a diluted bleaching agent or natural acids like lemon or vinegar.
• Rinse the salt from the cutting board with clean water. 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 of the stains. 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

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 with 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 with five parts of 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, store it vertically or in an upright
position. It helps to avoid moisture from getting trapped underneath the board
and the accumulation of dust or grime.

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 solutions
and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and remove any mineral soil present.
5. Sanitize all equipment surfaces that 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 the top of the range after
each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash the top of the range.
d. Run oiled cloth over the top of the range.
e. Clean the oven by removing grits, scraping off food deposits, washing, and
drying.
f. Keep burners clean. The gas burner can be soaked and scrubbed with a stiff
brush. Clean the electric burner using a brush and damp cloth.

2. Dishwashing machine
a. Remove strainer and pans, then wash and stock outside the machine until
using it again.

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 b. Scrub inside frequently with a stiff brush.
c. Remove and clean the wash and rinse arms and fit daily to remove foreign
particles.
d. Wash tables and top of the machine
e. Clean the nozzles.
f. Do a special periodic cleaning in the water area.
3. Slicers
a. Clean immediately after use, especially after slicing vegetables and nuts.
b. Remove all parts to clean.
c. Dry and cover blades after cleaning with an 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.

5. Refrigerator

1. Wipe up spilled foods immediately

2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly
4. Flush drains weekly

5. Sink and Drains

1. Keep the outlet always screened.

2. Flush daily with 1gal. of the solution, made up of stronger solution soda
(4oz. to 2 gal. of water)
3. Clean and replace the greased tray regularly.
4. Use force pump if the drain is slow
5. Replace washers immediately on leaking faucets.

Let Us Practice
How is it going so far? It’s time to check your understanding. Are you Ready?

Story Telling

Situation: Your mother assigned you to clean, sanitize, and store kitchen utensils,
kitchen tools, and equipment used in food preparation for lunch. In three or more
paragraphs, narrate your experiences accomplishing the different tasks to be
fulfilled or accomplished. Write your answer in your test notebook. Your output
will be rated based on the rubrics given below.

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CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able is difficult to impossible to
follow, and to follow, follow, and can follow, and able to
able to identify and able to identify identify chemicals
chemicals identify chemicals being used in
being used in chemicals being used in cleaning and
cleaning and being used cleaning and sanitizing kitchen
sanitizing in cleaning sanitizing tools and
kitchen tools and kitchen tools equipment
and equipment sanitizing and equipment
kitchen
tools and
equipment
The The The The explanation
explanation explanation explanation posed and method
posed and posed and posed and used are
Concise methods used the methods used inadequate, and
are advanced methods are somewhat able to identify the
and able to used are simple, and chemical being
identify the appropriate, able to identify used in cleaning
chemical being and able to the chemical and sanitizing
used in identify the being used in kitchen tools and
cleaning and chemical cleaning and equipment
sanitizing being used sanitizing
kitchen tools in cleaning kitchen tools
and equipment and and equipment
sanitizing
kitchen

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 tools and
equipment

A thorough Substantial A partial or not Misunderstanding

Comprehensive explanation of explanation comprehensive or serious
the steps in of the steps explanation of misconception on
cleaning, in cleaning, the steps in the explanation of
sanitizing, and sanitizing, cleaning, the steps in
storing kitchen and storing sanitizing, and cleaning,
tools and kitchen storing kitchen sanitizing, and
equipment tools and tools and storing kitchen
equipment equipment tools and
equipment

Relevant High relevant Generally Somewhat Irrelevant

relevant relevant

Let Us Practice More

You’re doing great! Now, it’s about time to apply what you have just learned.
Create a poster on proper cleaning and sanitizing kitchen tools, utensils, and
equipment.

Materials Needed
• ¼ size illustration board
• Coloring materials
• Marker
• Ruler
• Other art materials

Your poster will be rated according to the rubric below

SCORE CRITERIA

5 Creatively and neatly done showing much relevance to the given topic

4 Creatively done and neat done and neat enough with relevance to the
given topic

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 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

Let Us Remember
This lesson taught you what’s there to know about fundamental cleaning
procedures. Inside the box are choices to fill in to identify what is being described.
Write your answer in your answer sheet.

Cleaning Cycle Rinse Sanitize Acid Rinse Scrape & Pre-rinse

_____________ 1. All equipment surfaces are rinsed or flooded with sanitizing agent.
_____________ 2. The removal of residual food soils from equipment surfaces.
_____________ 3. Thorough removal of all remaining chemical solution and food soil
residues.
_____________ 4. Neutralizes any alkaline residues left and remove any soil present.
_____________ 5. Scraped and rinsed with warm water to remove loose food soils.

Let Us Assess

You’re doing great! Now, let’s transfer what you have learned after going through the
discussion. Let’s see your progress. Read and analyze each question carefully. Select
the letter that corresponds to the best answer and write it on your answer sheet.
1. Which of the following should be practiced when using the cutting board to
reduce the spread of bacteria?
a. Clean the chopping board if needed.
b. Use the same chopping board for different kinds of food.
c. Keep a separate chopping board for your meat and your vegetables.
d. Both b & c
2. Which of the following situations is a good housekeeping practice?
a. Emptying the garbage can every other day.
b. Using imported sanitizing and disinfecting materials.
c. Spraying air freshener before and after leaving the room.
d. Planning and implementing a program of regular cleaning of fixtures, furniture,
and home appliances.
3. Aling Nena finds it hard to remove tough soils from the used pots and pans. If
you were Aling Nena which of the following will you recommend that will surely
solve her problem?
a. abrasive

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 b. acid cleaners
c. detergents
d. solvent cleaner
4. The following and chemicals used for cleaning and sanitizing
kitchen equipment except one.
a. Ammonia b. chlorine c. lemon juice d. Timsen
5. What process is the removal of residual food soils from the equipment?
a. Acid rinse
b. Cleaning cycle
c. Sanitize
d. Scrape and pre-rinse
6 -10 Arrange in chronological order the steps in sanitizing the

dishwashing machine, number them from 1,2, 3, and so on.

_____ Do a special periodic cleaning in the hard water area.

_____ Remove and clean the wash and rinse arms and fits daily to remove

foreign particles.

_____ Clean nozzles.

_____ Remove strainer pans, wash, and stock outside machine until next use.

_____ Scrub inside frequently with a stiff brush

_____ Wash tables and top of the machine

Let Us Enhance

Congratulations, learner! You have successfully reached the end of this module! To
deepen your knowledge about the lesson, let’s do another activity!

Make a Journal on how you clean and sanitize your kitchen at home. Your output will
be rated according to the rubrics given below.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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 5 3 1
Work application Discussed 5 steps Discussed 3 steps Discussed only 1
procedure in cleaning and in cleaning and step of cleaning
sanitizing sanitizing and sanitizing
according to the according to the according to the
lesson lesson. lesson.
Proper and Explained all the Missed some Did not explain
effective use of details of the important details any details of the
sanitizing and selection of of the selection of selection of
cleaning agents appropriate and appropriate and appropriate and
effective use of effective use of effective use of
sanitizing and sanitizing and sanitizing and
cleaning agents cleaning agents cleaning agents
Safety and security Expressed 3 and Expressed about 2 Did not express
work habits above statements statements about any safety and
about the safety safety and security security
and security precautions in the precautions at all.
precautions in the entire writing.
entire writing.
Speed/Time Finished the work Finished the work Finished the work
ahead of time. close to the given beyond the time.
time.

Let Us Reflect

In this module, you were able to know the standards in cleaning, sanitizing,
and storing kitchen tools and equipment. In addition, you have gained insights into
how to ensure the application of quality standards.
.

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 Answer Key

References

Dumo, Anecita S. Kong/Anecita P. 2016. Technical Vocational Livelihood Education-

Cookery Module 1. Pasig City, Philippines: Department of Education.

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For inquiries or feedback, please write or call:

Department of Education – Region XI Davao City Division

Elpidio Quirino Avenue, Davao City, Davao del Sur

Telephone: (082) 224 0100 / 228 3970

Email Address: info@dep.ed-davaocity.ph