Cookery Week 2

7/8
Technology and
Livelihood
Education (TLE)-
Home Economics
Cookery
Quarter 1 - Week 2
i
Technology and Livelihood Education– Grade 7/8
Self-Learning Module
Week # - Module #
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in
any work of the Government of the Republic of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit. Such agency of office
may, among other things. Impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, photos, brand names,

trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.
DEVELOPMENT TEAM OF THE MODULE
Writers : Dalila T. Pal, Master Teacher 1, Pajo National High School

Mary Jane B. Daño Teacher III Sta Rosa NHS
Editor : Renato L. Paquibot, PSDS District 3
Cirila B. Degollacion Principal IV
Reviewers :
Illustrator :
Layout Artist :
Plagiarism Detector Software : PlagiarismDetector.com
Grammarly Software : CitationMachine.com
Management Team:
Schools Division Superintendent : Dr. Wilfreda D. Bongalos CESO V
Assistant Schools Div. Superintendent : Dr. Marcelita S. Dignos CESO VI
Chief Education Supervisor, CID : Dr. Oliver M. Tuburan
Education Program Supervisor, LRMDS : Mrs. Teresita A. Bandolon
Education Program Supervisor, TLE : Reynold Q. Velos
Department of Education – Regional Office 7

DepED-Division of Lapu-Lapu CIty
Office Address : B. M. Dimataga Street, Poblacion, Lapu-Lapu City
Telefax : (032) 340 7887
E-mail Address : [email protected]
ii
TABLE OF CONTENTS
How Do You Use This Module ......................................................................iv

Lesson 1 - Utilize Appropriate Kitchen Tools, Equipment and
Paraphernalia ............................................... Error! Bookmark not defined.
What I Need To Know ....................................Error! Bookmark not defined.

What Do You Already Know? .........................Error! Bookmark not defined.
Self-Check 1.1 ........................................................................................................ 2
What Do You Need To Know?.........................Error! Bookmark not defined.
Cooking Utensils List That Every Kitchen Needs .......................................... 5
Equipment............................................................................................................ 10
How Much Have You Learned? .................................................................. 11
Self-Check 1.2 ...................................................................................................... 11
How Much Have You Learned? ......................Error! Bookmark not defined.
Self-Check 1.3 ...................................................................................................... 12
Lesson 2: Classify the types of appropriate cleaning tools and
equipment based on their uses..................... Error! Bookmark not defined.
What I Can Do? .............................................Error! Bookmark not defined.

CLEANING AND SANITIZING .................................. Error! Bookmark not defined.
Cleaning agents are divided into four categories: ... Error! Bookmark not defined.
Sanitizing Methods ................................................. Error! Bookmark not defined.
Sanitizer Testing .................................................... Error! Bookmark not defined.
How Much Did you know? .............................Error! Bookmark not defined.
Self-Check 1.4 ........................................................ Error! Bookmark not defined.
Answer Key ....................................................Error! Bookmark not defined.
References .....................................................Error! Bookmark not defined.
iii
Property of DepED-Division of Lapu-Lapu City | www.depedlapulapu.net.ph | (032) 340-7354
INTRODUCTORY MESSAGE
For the facilitator:
Welcome to the TLE Cookery Grade 7/8 Self-Learning Module 2

on Utilize Appropriate Kitchen Tools, Equipment and Paraphernalia!
This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
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 own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.
For the learner:
Welcome to the Technology and Livelihood Education 7/8 Self-

Learning Module on Cookery
The hand is one of the most symbolized part of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.
iv
HOW TO USE THE MODULE
The following are some reminders in using this module:
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 What I Know before moving on to the other

activities included in the module.
3. Read the instruction 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 through with
it.
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 deep understanding of the relevant competencies. You can
do it!
v
Lesson 1 – Utilize Appropriate Kitchen Tools,
Equipment and Paraphernalia
What I Need to Know

This will give you an idea of the skills or competencies you are expected to
learn in the module.
This week, we aim to broaden our knowledge on the different

kitchen tools and equipment. We aim to gain a full understanding on using
and maintaining kitchen tools and equipment properly ensure efficient work
and safety for food preparers and handlers and how this translates to
excellent service to customers.
At the end of this module, you should be able to:

Content Standards:
A. demonstrate an understanding in the use and maintenance of
equipment in cookery.
Performance Standards:
A. independently use and maintain tools, equipment and materials in
cookery according to standard operating procedures
Learning Competency:
1. Identify types of tools , equipment, and paraphernalia
2. Classify the types of appropriate cleaning tools and equipment based
on their uses.
DepED-Division of Lapu-Lapu City 1 TLE/TVE/TVL

What I Know
This part includes an activity that aims to check what you already know about
the lesson to take. If you get all the answers correctly (100%), you may decide
to skip this module.
Self-Check 1.1
Direction: Identify the word/s that best describes the following statements.
___________________ 1. It is the most popular, lightweight, attractive and less

expensive materials of kitchen utensils and
equipment.
___________________ 2. A more complicated tool that may refer to a small
electrical appliance.
___________________ 3. A kitchen tool which is specifically designed for
pulping garlic for cooking.
___________________ 4. It is used to grate, shred, slice and separate foods
___________________ 5. A must for all types of kitchen tasks, from peeling an
onion and slicing carrots, to carving a roast or turkey
often referred to as cook's or chef's tools.
___________________ 6. It is used to measure solids and dry ingredients.
___________________ 7. These are used to measure smaller quantities of
ingredients
___________________ 8. A rubber or silicone tools to blend or scrape the food
from the bowl
___________________ 9. A special coating applied to the inside of some
aluminum or steel pots and pans that helps food from
not sticking to the pan.
___________________ 10. A kitchen essentials used for creaming, stirring, and
mixing that made of a hard wood
DepED-Division of Lapu-Lapu City 2 TLE/TVL

What’s In
This is a brief drill or review to help you link the current lesson with the
previous one.
Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and not
only the price when buying them. The job of cooking requires specific tools,
utensils, and equipment for proper and efficient preparation of food. Each
piece has been designed to accomplish a specific job in the kitchen.
What’s New
In this portion, the new lesson will be introduced to you in various ways; a
story, a song, a poem, a problem opener, an activity or a situation.
The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are
materials of kitchen utensils and equipment commonly found in the kitchen.
1. Aluminum is the best for all-around use. It is the most popular,

lightweight, attractive and less expensive. It requires care to keep it
shiny and clean. Much more, it gives even heat distribution no matter
what heat temperature you have.
2. Stainless Steel is the most popular material used for tools and
equipment, but is more expensive. It is easier to clean and shine and
will not wear out as soon as aluminum.
3. Glass is good for baking but not practical on top or surface cooking.
Great care is needed to make sure for long shelf life.
4. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil
with no salt or shortening can be rub inside and out and dry.
5. Ceramic and heat-proof glass is used especially for baking dishes,
casseroles, and measuring cups. Glass and ceramic conduct the heat
slowly and evenly.
6. Teflon is a special coating applied to the inside of some aluminum or
steel pots and pans. It helps food from not sticking to the pan. It is
easier to wash and clean, however, 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.
7. Plastic and Hard Rubber are used for cutting and chopping boards,
table tops, bowls, trays, garbage pails and canisters. They are much
less dulling to knives than metal and more sanitary than wood. Plastics
are greatly durable and cheap but may not last long.

What Is It
This section provides a brief discussion of the lesson. This aims to help you
discover and understand new concepts and skills.
As a student of Cookery, you need to know the different materials, tools

and equipment and its uses. The following are the different types of
construction materials and the tools :
Cooking Utensils List That Every Kitchen Needs
1. A baster is handy for returning some of the meat or
poultry juices from the pan, back to the food. Basting
brushes can be used for the same purpose, but they
are also convenient for buttering the tops of breads and
baked goods after they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food

tin, preferably with a smooth operation, and
comfortable grip and turning knob.
3. Colanders also called a vegetable strainer are

essential for various tasks from cleaning vegetables to
straining pasta or tin contents.
4. Cutting Boards a wooden or plastic board where

meats and vegetables can be cut.
5. Dredgers - used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler - used when temperatures must be kept

below boiling, such as for eggsauces, puddings, and to
keep foods withoutovercooking.
7. Emery boards/sharpening steel - used to sharpen long

knives.
8. Flipper use for turning hamburgers and other food items
9. Funnels - used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic
10. Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for cooking.
11. Graters used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese

12. Handy Poultry & Roasting Tools make it easier
to lift a hot roasted turkey from the roaster to the
serving platter, without it falling apart.
13. Kitchen Knives often referred to as cook's or

chef's tools, knives are a must for all types of
kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey
14. Kitchen Shears They are practical for opening

food packages, cutting tape or string to package
foods or simply to remove labels or tags from items.
Other cutting tools such as box cutters are just as
handy, especially for opening packages.
15. Measuring Cups, Spoons Measuring tools are

among the most important items found in any
kitchen, since consistently good cooking depends
upon accurate measurements. Measuring tools
should be standardized.
Measuring cups and spoons are also in the home

kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision instruments that must be
handled carefully and are more dependable in terms of commonly used
measuring tools in the home or in commercial kitchens include the
following:
• Measuring Cup for Dry Ingredients – is used to measure solids and dry
ingredients, such as flour, fat and sugar. It is commonly made of
aluminum or stainless material. Sizes range from 1, ½, ¾ and ¼ (nested
cups) to one gallon. There are cups made of plastic and come in different
colors, but could only be used for cold ingredients. They could warp,
causing inaccurate measure.
• Measuring Cup for Liquid Ingredients - commonly made up of heat-
proof glass and transparent so that liquid can be seen. Quantity of
measure of liquid ingredient is different in a dry measuring cup.
• Portion scales - used to weigh serving portions from one ounce to one
pound
• Scoops or dippers – used to measure serving of soft foods, such as
fillings, ice cream, and mashed potato.
• Spoons come in variety of sizes, shapes, materials and colors. These are
used to measure smaller quantities of ingredients called for in the recipe
like: 1 tablespoon of butter or ¼ teaspoon of salt.

• Household Scales are used to weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar, legumes or vegetables and meat
up to 25 pounds.
16. Pasta Spoon or Server is used to transfer a little

or much cooked pasta to a waiting plate, without
mess. Pasta spoons are best used with spaghetti-
style or other long pasta noodles you can use a large
slotted serving spoon for short pastas.
17. Potato Masher used for mashing cooked

potatoes, turnips, carrots or other soft cooked
vegetables.
18. Rotary eggbeater- used

for beating small amount of eggs or batter. The beaters should be made up of
stainless steel, and gear driven for ease in rotating.
19. Scraper- a rubber or silicone tools to blend or scrape the

food from the bowl; metal, silicone or plastic egg turners or flippers
20. Seafood Serving Tools make the task of

cleaning seafood and removing the shell much
easier. For cooking seafood, utensils will vary
depending on what you are cooking.
21. Serving spoons- a utensil consisting of a

small, shallow bowl on a handle, used in
preparing, serving, or eating food.
22. Serving Tongs enables you to more easily grab and transfer larger food

items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer, or to a
plate. It gives you a better grip and the longer
the tongs, the better especially when used with
a deep fryer, a large stock pot or at the
barbecue.
23. Soup Ladle is used for serving soup or stews, but

can also be used for gravy, dessert sauces or other
foods. A soup ladle also works well to remove or skim
off fat from soups and stews.
There are many kinds of knives, each with a specialized use
• Butcher knife - used to section

raw meat, poultry, and fish. It
can be used as a cleaver to
separate small joints or to cut
bones. Butcher knives are made
with heavy blade with a saber or
flat grind
• French knife - used to chop, dice,
or mince food.
• Heavy knives have a saber or flat
grind
• Roast beef slicer - used to slice
roasts, ham, and thick, solid
cuts of meats
• Boning knife - used to fillet fish and to remove raw meat from the
bone
• Fruit and salad knife - used to prepare salad greens, vegetables, and
fruits
• Spatula - used to level off ingredients when measuring and to spread
frostings and sandwich fillings
• Citrus knife - used to section citrus fruits. The blade has a two
• Paring knife - used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground.

24. Spoons - solid, slotted, or perforated. Made of stainless steel or plastic,
the solid ones are used to spoon liquids over foods and to lift foods, including
the liquid out of the pot
25. Temperature Scales - used to measure heat intensity. Different

thermometers are used for different purposes in food preparation - for meat,
candy or deep-fat frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the equipment’s thermostat.
26. Two-tine fork - used to hold meats while slicing, and to turn solid pieces
of meat while browning or cooking. Made of stainless steel and with heat-proof
handle.
27. Vegetable peeler. used to scrape vegetables, such as carrots and potatoes
and to peel fruits. The best ones are made of stainless steel with sharp double
blade that swivels.
28. Whisks for Blending, Mixing used for whipping eggs or batter, and for
blending gravies, sauces, and soups. The beaters are made of looped steel
piano wires which are twisted together to form the handle
29. Wooden spoons continue to be kitchen essentials because of their

usefulness for used for creaming, stirring, and mixing. They should be made
of hard wood

Equipment
More complicated tools are

called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such a range
or a refrigerator. Equipment like range, ovens,
refrigerators (conventional, convection and
microwave) are mandatory pieces in the kitchen or
in any food establishment.
Refrigerators/Freezers are necessary in

preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to the moisture content of
each type of food. Butter compartment holds
butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer
is an insulated box, equipped with refrigeration
unit and a control to maintain the proper inside
temperature for food storage.
Auxiliary equipment like griddles, tilting

skillets, broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting equipment
(meat slicer, food choppers, grinders) mixers and
bowls, pots and pans are utilized most commonly
in big food establishments, some with specialized
uses and some are optional.
Microwave Ovens have greatly increased their

use in the food industry. Foods can
be prepared ahead of time, frozen or
refrigerated during the slack
periods, and cooked or heated
quickly in microwave ovens

Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food. A blender is a very useful appliance. They vary in the amount
of power (voltage/wattage). Others vary and do not do the same jobs.
How Much Have You Learned?
Self-Check 1.2 Sept. 7, 2023

Directions: List down all the utensils and equipment you can find in your kitchen.
Identify the materials used in your kitchen tools and equipment.
Kitchen Utensils Materials
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

What I Have Learned
This includes questions or blank sentence/paragraph to be filled in to
process what you learned from the lesson.
Self-Check 1.3 Sept 7, 2023

A. Direction: Identify the word/s that best describes the following statements.
________________1. It is the most popular, lightweight, attractive, and less

expensive materials of kitchen utensils and equipment.
________________2. A more complicated tool that may refer to a small electrical

appliance.
________________3. A kitchen tool which is specifically designed for pulping

garlic for cooking.
________________4. It is used to grate, shred, slice and separate foods.
________________5. A must for all types of kitchen tasks, from peeling an onion
and slicing carrots, to carving a roast or turkey often referred to as cook's or
chef's tools.
________________6. It is used to measure solids and dry ingredients.
________________7. These are used to measure smaller quantities of

ingredients
________________8. A rubber or silicone tools to blend or scrape the food from

the bowl
________________9. A special coating applied to the inside of some aluminum

or steel pots and pans that helps food from not sticking to the pan.
________________10. A kitchen essential used for creaming, stirring, and

mixing that made of a hard wood.

B. CLASSIFICATION OF TOOLS
Directions: Classify the kitchen tools and equipment. Write M for measuring tool, C
for chopping or cutting, CE for cooking equipment and P for preparing/mixing.
_________1. Measuring spoon __________6. steamer
_________ 2. Oven __________ 7. Butcher Knife
_________3. Double Boiler __________ 8. Spatula
_________ 4. Rice cooker __________ 9. Chopping Board
_________ 5. Paring knife __________ 10. Measuring cups
TEST III. ESSAY
In what way can the kitchen tools and equipment make our lives easier and
more convenient? Give 5 concrete ways and write your answer in less than
10
What I Can Do
This section provides an activity which will help you transfer your new
knowledge or skill into real life situations or concerns.
Make a 2-minute video presentation demonstrating the proper use of

kitchen utensils and send it to the email address given by the teacher.
Rating Sheet:
Sheet:
Criteria for Rating an Artwork

Criteria Rate Score
Relevance to the Topic 40%
Attractiveness 20%
Proper Use of Kitchen Utensils 30%
Timeliness 10%
TOTAL 100%
What’s More
This comprises activities for independent practice to solidify your

understanding and skills of the topic. You may check the answers to
the exercises using the Answer Key at the end of the module..
In what way can the kitchen tools and equipment make our lives easier and

more convenient? Give 5 concrete ways and write your answer in less than
10 sentences.
Assessment
This is a task which aims to evaluate your level of mastery in
achieving the learning competency.
Additional Activities
In this portion, another activity will be given to you to enrich your
knowledge or skill of the lesson learned. This also tends retention of
learned concepts.
Choose your favourite song. Use the following kitchen tools and equipment
for the lyrics of your song. The more kitchen tools being use the more points
will get

Lesson 1.2- Classify the types of appropriate
cleaning tools and equipment based on their
uses
What I Need to Know

This will give you an idea of the skills or competencies you are expected to
learn in the module.
This lesson is designed and written with you in mind. It is here to help
you understand the classifification and types of appropriate cleaning tools
and equipment based on their uses. The scope of this module permits it’s to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course.
At the end of this module, you should be able to:
Content Standards:
B. demonstrate an understanding in the use and maintenance of
equipment in cookery
Performance Standards:
B. Independently use and maintain tools, equipment and materials
in cookery according to standard operating procedures
Learning Competency:
1. Identify the types of chemicals used in cleaning and sanitizing
equipment
2. Demonstrate how to clean and sanitize kitchen tools and
equipment

What I Know
This part includes an activity that aims to check what you already know about
the lesson to take. If you get all the answers correctly (100%), you may decide
to skip this module.
Activity 1.1
Cite five reasons why it is necessary to clean and sanitize kitchen

tools, equipment and the working area.
1.
2.
3.
4.
5.
Refer to Answer Key
What’s In
This is a brief drill or review to help you link the current lesson with the
previous one.
In the previous lesson we learned to identify and classify the different

cookery tools and equipment according to its functions and uses. Cookery
tools and equipment must be properly maintained in order to make it more
efficient and last longer and to ensure safety and sanitation we have to
learned the proper procedure in cleaning and sanitizing these tools
equipment and surfaces.

What Is It
This section provides a brief discussion of the lesson. This aims to help you
discover and understand new concepts and skills.
As a student of Cookery, you need to know how important are cleaning

and sanitizing procedures to minimize harmful microorganisms that can be
transferred from one food to other foods.
CLEANING AND SANITIZING
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.
Today we look at the cleaning tools and agents needed to keep those
things in good shape and condition .The following are the cleaning tools that
every cook needs in the kitchen.
1. Scrub brush- the most cleaning tool you should have in your kitchen.
2. Dish Cloth- for wiping down counters and tables
3. Non-or lightly abrasive scrubbing pads
4. Steel wool- for heavy duty scrubbing ( think stovetop grates, inside the
oven) steel wool is the answer. But be careful! It’s very abrasive will
scratch certain surfaces, so always do a test first.
5. Cloth towels or Paper Towels- we all need a few go-to towels (paper or
cloth) to clean up quick messes and spills or to buff things to a shine
6. Plastic scraper- it’s great for sweeping around a saute pan and digging
into corners
7. Rubber gloves- protect your hands from cleaners, abrasive scrubbers

and gross food.

8. Dish Drainer. Even if you have a dishwasher, there are always a few
dishes you’ll probably hand wash. So a dish drainer is a good thing to
have in your kitchen.
Cleaning agents are divided into four categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces,
and equipment. Detergents can penetrate soil quickly and soften it.
Examples include dishwashing detergent and automatic dishwasher
detergents.
2. 2. Solvent cleaners – Use periodically on surfaces where grease has

burned on. Solvent cleaners are often called degreasers.
3. 3. Acid cleaners -- Use periodically on mineral deposits and other

soils that detergents cannot remove. These cleaners are often used
to remove scale in ware washing machines and steam tables.
4. 4. Abrasive cleaners -- Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. Clean food-contact surfaces
that are used to prepare potentially hazardous foods as needed
throughout the day but no less than every four hours. If they are not
properly cleaned, food that comes into contact with these surfaces
could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and

chemicals are commonly used as a method for sanitizing in a
restaurant; radiation rarely is. The item to be sanitized must first be
washed properly before it can be properly sanitized. Some chemical
sanitizers, such as chlorine and iodine, react with food and soil and so
will be less effective on a surface that has not been properly cleaned.
Sanitizing Methods
1. Heat. 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 171oF (77oC). If a high-
temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180oF (82oC). For stationary
rack, single temperature machines, it must be at least 165oF (74oC).
Cleaned items must be exposed to these temperatures for at least 30
seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine,

iodine, and quaternary ammonium. Different factors influence the
effectiveness of chemical sanitizers. The three factors that must be
considered are:

• Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
• Temperature -- Generally chemical sanitizers work best in water that
is between 55oF(13oC) and 120oF (49oC).
• 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.
Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure

chemical sanitizer concentrations. To accurately test the strength of a
sanitizing solution, one must first determine which chemical is being used --
chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable
so check with your chemical supplier to be certain that you are using the
correct kit. The appropriate test kit must then be used throughout the day to
measure chemical sanitizer concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concen Contact Advantage Disadvantage
tration time
50 ppm 7 Effective on a wide Corrosive, irritating

C in Seconds variety of bacteria; to the skin,
H water highly effective; effectiveness
L betwee not affected by decreases with
O n 75 hard water; increasing pH of
R and100 generally solution; deteriorates
I oF inexpensive during storage and
N when exposed to
E light; dissipates
rapidly; loses activity
in the presence of
organic matter
12.5-25 30 Forms brown color Effectiveness
I ppm in Seconds that indicates decreases greatly
O water strength; not with an increase in
D that is affected by hard pH (most active at pH
I at least water; less 3.0; very low acting
N 75oF irritating to the at pH 7.0); should
E skin than is not be used in water
chlorine; and that is at 120oF or
activity not lost hotter; and might
rapidly in the discolor equipment
presence of and surfaces
organic matter.

U to 200 30 Nontoxic, odorless, Slow destruction of some
QUARTERNARY ppm in Seconds colorless, microorganisms; not
AMMONIUM water noncorrosive, compatible with some
COMPOUNDS that is at nonirritating; stable to detergents and hard
least heat and relatively water
75oF stable in the presence
of organic matter;
active over a wide pH
range.

What I Have Learned
This includes questions or blank sentence/paragraph to be filled in to
process what you learned from the lesson.
Activity 1.2
Make a video presentation demonstrating the proper cleaning and sanitizing

of kitchen utensils and make a narrative report about what you have
learned in the presentation.
You will be assessed using the Rubrics below
CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity Unclear,
clear, easy to clear, able difficult to impossible to
follow to follow follow follow
Concise The explanation The The The explanation
posed and explanatio explanation posed and
methods used are n posed posed and methods used are
advanced and methods inadequate
methods used are
used are somewhat
appropriat simple
e
Comprehensiv Thorough and Substantia Partial or not Misunderstanding
e comprehensive l comprehensi or serious
explanation explanatio ve misconception on
n explanation the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant
Assessment
This is a task which aims to evaluate your level of mastery in
achieving the learning competency.

Self-Check 1.3
A. . Fill the blanks with the correct answer to make the sentence complete.
1.Kitchen equipment and surfaces, including pots, pans, utensils countertops, and
cutting boards can be washed with________________________.
2.____________________________is used to soften water and remove light grease
marks.
3.__________________________the process of reducing the number of microorganism
present on properly cleaned surface to safe level.
4.__________________________it is done with a cleaning agent that removes food, soil,
or other substances.
5. Solvent cleaners are often called______________________________.
6._________________the presence of too little sanitizer will result in an inadequate
reduction of harmful microorganism.
7.Chemicals that are approved sanitizers are_____________,___________, and
_________________.
8.______________generally chemicals sanitizers work best in water that is between
55oF (13Oc) and 120oF (49Oc)
9.Sanitizing is done using ____________,_______________,_________________.
10._________________the surface of equipment or utensils that food normally comes
into contact.
B. List down 5 situations when you can safely use the chemical sanitizers. Write
your answers in a separate sheet of paper
Refer to Answer Key
Additional Activities
In this portion, another activity will be given to you to enrich your
knowledge or skill of the lesson learned. This also tends retention of
learned concepts.
List down 5 situations when you can safely use the chemical sanitizers.
Write your answers in a separate sheet of paper.
TLE 7/8 Exploratory - Carpentry 8 DepED-Division of Lapu-Lapu City

References
K to 12 Basic Education Curriculum, technology and Livelihood Education
Commercial Cooking cleaning , sanitizing and disinfection frequency
https://www.naeyc.org/sites/default/files/globally-
shared/downloads/PDFs/accreditation/early-learning/clean_table.pdf
https://www.rsph.org.uk/uploads/assets/uploaded/1946fe2a-4e6d-46cb-
b673b078ddeb12e4.pdf
https://www.thekitchn.com/the-kitchns-guide-to-essential-cleaning-tools-
setting-up-a-kitchen-178492
https://kapitolyohs.files.wordpress.com/2012/06/k-to-12-commercial-cooking-
learning-module.pdf
https://www.slideshare.net/skyrocker0004/commercial-
cookinglearningmodule-24202016
https://www.slideshare.net/knowellton/k-to-12-commercial-
cooking-learning-module
https://www.slideshare.net/daniholic/commercial-cooking-lm
https://www.slideshare.net/jeaneleicarolino/culturebased-lesson-
exemplar-in-technology-and-livelihood-education-grade-8-
commercial-cooking
https://www.slideshare.net/grinsoda/lm-cookery-final-132014
http://www.depedbataan.com/resources/37/cookery_for_grades_7
_to_10.pdf
https://zbook.org/technology-and-livelihood-education-wordpress-
com_MjAxNDc4.html
https://www.deped.gov.ph/wp-
content/uploads/2019/01/Handicraft-Needlecraft-CG.pdf
https://www.deped.gov.ph/wp-content/uploads/2019/01/Beauty-
Nail-Care-NC-II-CG.pdf
https://www.ss-media.org/en/AllWords-letters-cw/0
https://www.slideshare.net/chocolatelover02/kitchen-tools-
23236501

commercial-cooking
https://gltnhs-tle.weebly.com/lesson-13.html
_to_10.pdf
https://www.slideshare.net/majainfante/kitchen-tools-72543854
com_MjAxNDc4.html
https://www.slideshare.net/lynettealcaide/material-of-kitchen-
tools
_to_10.pdf
https://www.facebydrh.com/blog/
23236501
_to_10.pdf
com_MjAxNDc4.html
tools
https://kapitolyohs.files.wordpress.com/2012/06/k-to-12-
commercial-cooking-learning-module.pdf
com_MjAxNDc4.html
https://www.webmd.com/brain/picture-of-the-brain

23236501
commercial-cooking
_to_10.pdf
com_MjAxNDc4.html
tools
tools
https://www.slideshare.net/knowellton/module-61-english
23236501
commercial-cooking
_to_10.pdf
com_MjAxNDc4.html
tools
https://idoc.pub/documents/cooking-utensils-list-that-every-
kitchen-needs-9n0k05orq24v

tools
https://www.answers.com/Q/What_is_a_rubber_or_silicone_tool_to
_blend_or_scrape_the_food_from_the_bowl
https://www.thespruceeats.com/pastry-tools-and-baking-utensils-
1908347
https://brainly.ph/question/1484558
23236501
commercial-cooking
_to_10.pdf
com_MjAxNDc4.html
tools
https://www.slideshare.net/jhobtinalla/cleaning-agent
23236501
commercial-cooking

http://www.depedbataan.com/resources/37/cookery_for_grades_7_to_1
0.pdf
com_MjAxNDc4.html
https://idoc.pub/documents/cooking-utensils-list-that-every-kitchen-
needs-9n0k05orq24v
https://www.slideshare.net/lynettealcaide/material-of-kitchen-tools
https://www.answers.com/Q/What_is_a_rubber_or_silicone_tool_to_blen
d_or_scrape_the_food_from_the_bowl
1908347
https://fashionz.co.nz/brianne-from-ethique-ethical-beauty/
https://chroniclingamerica.loc.gov/lccn/sn88064317/1916-01-06/ed-
1/seq-2/
https://kapitolyohs.files.wordpress.com/2012/06/k-to-12-commercial-
cooking-learning-module.pdf
https://www.slideshare.net/knowellton/k-to-12-commercial-cooking-
learning-module
https://www.slideshare.net/chocolatelover02/kitchen-tools-23236501
exemplar-in-technology-and-livelihood-education-grade-8-commercial-
cooking
0.pdf

https://www.deped.gov.ph/wp-content/uploads/2019/01/Beauty-Nail-
Care-NC-II-CG.pdf
learning-module
learning-module
cooking
0.pdf
htthttps://zbook.org/technology-and-livelihood-education-wordpress-
com_MjAxNDc4.htmlps://www.slideshare.net/majainfante/kitchen-
tools-72543854

learning-module
cooking
0.pdf
com_MjAxNDc4.html
https://idoc.pub/documents/cooking-utensils-list-that-every-kitchen-
needs-9n0k05orq24v
https://www.answers.com/Q/What_is_a_rubber_or_silicone_tool_to_blen
d_or_scrape_the_food_from_the_bowl
1908347
0.pdf
0.pdf

learning-module
cooking
0.pdf
com_MjAxNDc4.html
Care-NC-II-CG.pdf
learning-module
https://www.slideshare.net/jeaneleicarolino/culturebased-lesson-exemplar-
in-technology-and-livelihood-education-grade-8-commercial-cooking

http://www.depedbataan.com/resources/37/cookery_for_grades_7_to_10.p
df
com_MjAxNDc4.html
https://www.slideshare.net/chocolatelover02/cleaning-and-sanitizing-
46792585
learning-module
df
com_MjAxNDc4.html
Care-NC-II-CG.pdf
df

learning-module
df
https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-
40279365
https://static.virtuallabschool.org/atmt/food-service/FT.food-
service_5.Hygiene-Sanitation_L2.CleanSanitizeSummary.pdf
https://chinesefoodsafety.com/sections/pdf/section11b_clean.pdf
46792585
https://fashionz.co.nz/brianne-from-ethique-ethical-beauty/
learning-module

df
40279365
46792585
https://www.studymode.com/essays/What-Science-Has-Done-To-Make-
1842937.html
https://www.wikihow.com/Encourage-Independence-in-Clients-in-
Residential-Care
df
df
learning-module

40279365
46792585
cookinglearningmodule-24202016v
learning-module
df
40279365
46792585

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Cookery Week 2

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7/8

Borrowed materials (i.e., songs, stories, poems, photos, brand names,

DEVELOPMENT TEAM OF THE MODULE

Writers : Dalila T. Pal, Master Teacher 1, Pajo National High School

Department of Education – Regional Office 7

How Do You Use This Module ......................................................................iv

What I Need To Know ....................................Error! Bookmark not defined.

What I Can Do? .............................................Error! Bookmark not defined.

For the facilitator:

Welcome to the TLE Cookery Grade 7/8 Self-Learning Module 2

This module was collaboratively designed, developed and reviewed by

For the learner:

Welcome to the Technology and Livelihood Education 7/8 Self-

2. Don’t forget to answer What I Know before moving on to the other

3. Read the instruction carefully before doing each task.

5. Finish the task at hand before proceeding to the next.

If you encounter any difficulty in answering the tasks in this module,

We hope that through this material, you will experience meaningful

What I Need to Know

This week, we aim to broaden our knowledge on the different

At the end of this module, you should be able to:

DepED-Division of Lapu-Lapu City 1 TLE/TVE/TVL

___________________ 1. It is the most popular, lightweight, attractive and less

DepED-Division of Lapu-Lapu City 2 TLE/TVL

1. Aluminum is the best for all-around use. It is the most popular,

DepED-Division of Lapu-Lapu City 3 TLE/TVL

DepED-Division of Lapu-Lapu City 4 TLE/TVL

As a student of Cookery, you need to know the different materials, tools

2. Cans, bottles, cartoons opener use to open a food

3. Colanders also called a vegetable strainer are

4. Cutting Boards a wooden or plastic board where

6. Double boiler - used when temperatures must be kept

7. Emery boards/sharpening steel - used to sharpen long

8. Flipper use for turning hamburgers and other food items

9. Funnels - used to fill jars, made of various sizes of

10. Garlic Press is a kitchen tool which is specifically

11. Graters used to grate, shred, slice and separate foods

DepED-Division of Lapu-Lapu City 5 TLE/TVL

13. Kitchen Knives often referred to as cook's or

14. Kitchen Shears They are practical for opening

15. Measuring Cups, Spoons Measuring tools are

Measuring cups and spoons are also in the home

DepED-Division of Lapu-Lapu City 6 TLE/TVL

16. Pasta Spoon or Server is used to transfer a little

17. Potato Masher used for mashing cooked

18. Rotary eggbeater- used

19. Scraper- a rubber or silicone tools to blend or scrape the

20. Seafood Serving Tools make the task of

21. Serving spoons- a utensil consisting of a

DepED-Division of Lapu-Lapu City 7 TLE/TVL

23. Soup Ladle is used for serving soup or stews, but

There are many kinds of knives, each with a specialized use

• Butcher knife - used to section

DepED-Division of Lapu-Lapu City 8 TLE/TVL

25. Temperature Scales - used to measure heat intensity. Different

29. Wooden spoons continue to be kitchen essentials because of their

DepED-Division of Lapu-Lapu City 9 TLE/TVL

More complicated tools are

Refrigerators/Freezers are necessary in

Auxiliary equipment like griddles, tilting