TECHNOLOGY AND

77 LIVELIHOOD EDUCATION
COOKERY

ALFONSO INTEGRATED HIGH SCHOOL

COOKERY

Alfonso Integrated High School

Table of Contents [email protected]

Montenegro St., Poblacion 5, Alfonso, Cavite 1

[email protected]
Tel.No.
About the Module

This module was designed and written with you in mind. It is here to help you master the nature of
TLE. The scope of this module permits it 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. But the order in which you read them can be changed to correspond with the
textbook you are now using.

The module is divided into two lessons, namely:

 Lesson 1.1 – Identify types of tools, equipment and paraphernalia.

 Lesson 1.2 – Classify the type of appropriate cleaning tools and equipment based on their uses.

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 TABLE OF CONTENTS

LESSON 1 : Utilized Appropriate Kitchen Tools, Equipment And Paraphernalia

What I Need to Know …………………………………………………… 4
What I Know ………………………………………………….. 4
What’s New ………………………………………………….. 4
What’s More …………………………………………………. 5
What I Have Learned …………………………………………………. 5
What I Can Do …………………………………………………. 10
Assessment …………………………………………………. 11
Additional Activities …………………………………………………. 12
References …………………………………………………. 12
LESSON 2 : Classifications Of Cleaning Tools And Equipment And Their Uses
What I Need to Know …………………………………………………. 13
What I Know …………………………………………………. 13
What’s New …………………………………………………. 13
What’s More …………………………………………………. 16
What I Have Learned …………………………………………………. 16
What I Can Do …………………………………………………. 17
Assessment …………………………………………………. 17
Additional Activities …………………………………………………. 18
References ………………………………………………… 18

Alfonso Integrated High School

What I Need to Kno
Montenegro St., Poblacion 5, Alfonso, Cavite
Tel.No.

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Lesson 1.1

UTILIZED APPROPRIATE KITCHEN TOOLS, EQUIPMENT

AND PARAPHERNALIA
What I Need to Know
Kitchen equipment is a great help in maintaining the cleanliness or orderliness in the kitchen. Some of
this equipment could help the cook chop, slice, and neatly mince raw ingredients. Cooking equipment specially made
for such, and they are designed to be mess-free as well. Everyone has heard the saying; “the right tool for the right
job,” and “you are only as good as your tools.” These sayings are very true when it comes to the choice and use of
cooking equipment. The quality of the cooking equipment that you choose to use is as outstanding as the tools
themselves when it comes to work and food quality. Given that there is a wide variety of cooking equipment required
for an even more extensive range of dishes, it’s essential to make sure that you choose the right types and quality
meet your kitchens needs.

After reading this module, the learners should be able to:

1. Utilize appropriate kitchen tools, equipment and paraphernalia
2. Identify types of tools, equipment and paraphernalia
3. Classify the type of appropriate cleaning tools and equipment based on their uses.

What I Know
Direction: Identify the word/s that best describes the following statements. Write your answer on a
separate sheet of paper.

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.

What’s New
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. 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.

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 Cooking Materials
USES/ FUNCTIONS PICTURES
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. It is available in
sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and
scratch easily, making the utensil unusable. Aluminum turns dark when used with
alkalis, such as potatoes, beets, carrots and other vegetables.

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. Choose those with copper, aluminum or laminated steel bottoms to
spread heat and keep the pot from getting heat dark spots. Stainless steel utensils
maybe bought in many gauges, from light to heavy.

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. Wash with soap (not detergent)
before using.
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. Many of these
baking dishes are decorated and can go from stove or oven to the dining table.
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.

Kitchen Tools
USES/ FUNCTIONS PICTURES
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.

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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
egg sauces, puddings, and to keep foods warm without overcooking.

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. Pasta Spoon or Server is use 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.
16. Potato Masher used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables

17. 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

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18. Scraper- a rubber or silicone tools to blend or scrape the food from
the bowl; metal, silicone or plastic egg turners or flippers

19. 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.

20. Serving spoons- a utensil consisting of a small, shallow bowl on a handle,

used in preparing, serving, or eating food.

21. 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.

22. 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.

23. 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
24. 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

25. 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.

26. 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.

27. 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

28. 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

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 Measuring Tools
USES/ FUNCTIONS PICTURES
1. 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.

2. 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

3. Portion scales - used to weigh serving portions from one ounce to one pound

4. Scoops or dippers – used to measure serving of soft foods, such as

fillings, ice cream, and mashed potato.

5. Measuring 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

6. 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

Equipment
USES/ FUNCTIONS PICTURES
1. Refrigerators/Freezers are necessary in preventing bacterial infections from
foods. Most refrigerators have special compartment for meat, fruits and
vegetables to keep 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

2. 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

3. Oven- a chamber or compartment used for cooking ,baking, heating or drying.

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 4. Rice Cooker or Rice steamer- an automated kitchen appliance design to boil
or steam rice.

5. 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

What’s More
Direction: On the third column draw a star if the statement/s in column A match with column B and if not write the
correct word/s that best describe the statement/s .

A B C
1. It is the most popular material Aluminum
used for tools and equipment, but is
more expensive.
2. It is a greatly durable and cheap material of Glass
kitchen utensils but
may not last long
3. An essential utensil for various tasks Colander
from cleaning vegetables
to straining pasta or tin contents.
4. Used to level off ingredients Scraper
when measuring dry ingredients
5. Use for turning food items Flipper
6. Commonly made up of heat- proof Measuring Cup for Liquid
glass and transparent so that liquid Ingredients
can be seen when
measuring
7. It make the task of cleaning seafood Seafood Serving Tools
and removing the shell
much easier.
8. Enables you to more easily grab and Serving spoons
transfer larger food items, poultry or meat
portions to a serving platter, to a hot
skillet or
deep fryer, or to a plate
9. Used for whipping eggs or batter, and Pastry blender
for blending gravies,
sauces, and soups.
10. Used to measure heat intensity. Temperature scales

What I Have Learned

Directions: Identify the words that best describes the following statements.
Put a check (√) mark if the statement is correct and an (×) mark if incorrect.

_____1. Colander is also called vegetable strainer.

_____2. Flipper is used to scoop soup.
_____3. Peeler is used to cut vegetables.
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 _____4. Cutting board is where the meats and vegetables can be cut.
_____5. Funnel is used to fill jars.
_____6. Cans, bottles, cartoons opener use to open a food tin, with smooth operation.
_____7. Emery boards/Sharpening steel is used to sharpen knives.
_____8. Spatula is use for slicing cakes.
_____9. Refrigerator/Freezer are used to keep food fresh and prevent food spoilage.
____10. Serving spoons is a utensils consisting of a small shallow bowl, used in preparing and serving food.

What I Can Do
Directions: At home, the learners will observed or help their mother in preparing and cooking their food.
Write the kitchen tools and equipment and its uses as what they observed.

The students may use the format below and write it on a sheet of paper.

Name of Student: _____________________________ Date and Time: ____________________

Section: ____________________________________

Menu:_____________

Kitchen Tools Uses

Kitchen Equipment Uses

Activity:

Teacher Ana has a big heart in helping others during this pandemic time, especially for those people
sacrificing their lives in order to fulfill their duty to serve the community. So, she will plan to cook adobo, pinakbet and
cake.

Let us help Teacher Ana to choose the kitchen tools needed in preparing her menu.

Direction: Inside the cloud are the list of kitchen tools and equipment. The learners will choose the right kitchen tools
needed

Chopping board Oven toaster Garlic press Fork

Kitchen knives Measuring cups Kitchen shears Spatula

Peeler Colander Spoons Oven

Potato masher Dredgers Two tine fork Pasta spoon

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 1. _______________ 6.__________

2. ________________ 7. __________

3. __________________ 8. ___________

4. __________________ 9. ___________

5. __________________ 10. ____________

Assessment
To know how much you understand the topic discussed in this module by answering the exercises below.

Directions: Choose the letter of the best answer. Write it on your answer sheet.

1. It is use to transfer a little or much cooked pasta to a waiting plate, without a mess

A. Pasta Spoon or Server

B. Serving spoon
C. Spoons
D. Serving tongs

2. This tool is used for cutting tape or string to package or simply to removed labels or tag from items
A. French knife
B. Kitchen knives
C. Kitchen shears
D. Paring knife

3. It is used to weigh large quantity of ingredients in kilos.

A. Household scales
B. Measuring cup
C. Measuring spoon
D. Measuring glass

4. This tool is used to level off the ingredients when measuring.

A. Measuring cup
B. Measuring glass
C. Measuring spoon
D. Spatula

5. An automated kitchen appliance design to boil or steam rice.

A. Blender
B. Double boiler
C. Refrigerator
D. Rice cooker or rice steamer
6. What special coating applied to the inside of some pots and pans that helps food from not sticking to the
pan?
A. Aluminum
B. Glass
C. Teflons
D. Stainless
7. A vegetable strainer that is essential for various tasks from cleaning vegetables to straining pasta or tin
contents.
A. Colander
B. Mixing bowl
C. Sifter
D. Strainer
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 8.A rubber or silicone tools to blend or scrape the food from the bowl.
A. Baste
B. Spatula
C. Spoon
D. Scraper
9.What is used to measure heat intensity?
A. Liquid measuring cup
B. Measuring spoon
C. Temperature scale
D. Weighing scale
10.A tool used for serving soup or stews, but can also dessert sauces or other foods.
A. Soup ladle
B. Serving fork
C. Wooden spoon
D. Serving spoon

Additional Activity
The students will draw 10 kitchen tools and equipment aside from the topic discussed above. They may
look in the kitchen or make a research in the internet.

The learners will be graded base from the rubric.

Performance Rubric:

Criteria 5 3 1

Accuracy
Cleanliness
Time

References:
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Commercial Cooking pp. 1-17

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Lesson 1.2

CLASSIFICATIONS OF CLEANING TOOLS AND EQUIPMENT AND THEIR USES

What I Need to Know

Cleaning your kitchen regularly is important not only to keep it looking its best, but also to remove all of the
germs and bacteria that accumulate regularly in the kitchen area. There are several surfaces around the kitchen, and
by making a homemade versatile cleaning solution, you can easily clean most of the surfaces with one basic mixture
of household ingredients that are probably already in your kitchen cupboards.
After reading this module, the learners should be able to:
1. Utilize appropriate kitchen tools, equipment and paraphernalia
2. Identify types of tools, equipment and paraphernalia
3. Classify the type of appropriate cleaning tools and equipment based on their uses.

What I Know
Directions: Fill up the circles by writing a cleaning tool, equipment, supply or materials and its use.

Cleaning tools,
equipment, supplies
and materials

What’s New
Today, cleaning is a very serious concern to have a well conducive environment for living. Our
home, working places and the whole environment require serious treatment in order to give us clean
atmosphere where we can easily live

CLASSIFICATIONS OF CLEANING TOOLS AND EQUIPMENT AND THEIR USES

Cleaning Tools
1. Broom – it is made of bundle of straws or twigs attached to a long handle. Mainly
used for sweeping the floor

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2. Bucket – is typically a watertight, vertical cylinder or truncated cone, with an open top and a flat bottom, attached
to a semi-circular carrying handle that is used to hold water or any liquid solution used in cleaning.

3. Cleaning Cloth – is used to wipe the cleaning tools and equipment.

4. Cobwebbier – is used for reaching and sweeping of floor without as tool. It is also used to in
stairwells, ceiling corners and other high areas.

5. Dishcloth – kitchen implement for drying dishes and other surfaces. Typically, they are
made of cotton or other cloth, such as microfiber, and measure 11" to 13" inches square.

6. Dustpan – is a cleaning tool commonly used to scoop the dirt and wastes on the floor.

7. Flooring Mop – is a bundle of cloth, sponge or other absorbent materials and is attached
to a long stick or pole. A cleaner device designed to wipe out spills, either soft or hard stain
with the aid of cleaning product.

8.Rags – it is commonly used to accumulate dirt and dust from shoes and other footwear, as
well as the soles of bare feet. Also, it helps lessen particles that may potentially be scattered
in the flooring of your home.

9.Scrub Brush – a multi-purpose cleaning tool used to remove mud, dirt and stain. Also, it
has strong brittles that is used to remove hard, thick and tough stains, mud at different places
from flooring to fabric, kitchen ware to glasses, and the like.

10.Sponge – comes in different sizes, shape, and thickness. It is characterized by quickly

absorbing water and soap. Mostly used for washing dishes, in wiping and cleaning surfaces.

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11.Spray Bottle – is a bottle that can mist liquid. It is very useful in spraying detergent or water
to wipe stain or spill on a table, on the floor, and other surfaces.

Cleaning Equipment

1. Vacuum cleaner – it is a device that uses an air pump to create a partial vacuum to suck up
dust and dirt, usually from floors, and optionally from other surfaces as well. The dirt is collected
by either a dust bag or a cyclone for later disposal.

2. Floor buffer – also known as a floor polisher, an electrical appliance that is used to clean
and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum.

Cleaning Supplies or Materials

1.Cleaning detergent – is a surfactant or a mixture of surfactants with "cleaning properties

in diluted solutions that is also used in cleaning purposes.

2. Scrubbing Foam – cleaning materials used for removing the contaminants of any tool
and equipment.

3. Paper towel – is an absorbent fiber made from paper used in drying hands, wiping
windows, dusting, and cleaning up spills.

4. Water – considered as universal solvent, is essential for cleaning most of the tools and
equipment.

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 5. Waste container – a container used for storing garbage and waste.

6.Glove – is an agent that covers the whole hand of a person that performs household
services.

Retrieved from https://www.greenlivingbees.com/10-home-cleaning-tools-and-equipment/

What’s More
PICTURE GALLERY
Directions: Identify the following tools, equipment, supplies and materials used in cleaning.

_________1. __________6.

________2. __________7.

________3. __________8.

________4. __________9.

________5. __________10.

What I Have Learned

Directions: Match the meaning and functions in Column A with the terms in Column B. Write
only the letter of your answer.
COLUMN A COLUMN B

1. Considered as universal solvent, is essential for cleaning most a. dustpan

of the tools and equipment. b. floor mop
2. A container used for storing garbage and waste. c. water
3. Is a bundle of cloth, sponge or other absorbent materials d. bucket
and is attached to a long stick or pole. e. broom
4. Is an agent that covers the whole hand of a person that f. waste container
performs household services. g. glove
5. Also known as a floor polisher, an electrical appliance that h. cob webber
is used to clean and maintain non-carpeted floors, such i. floor buffer
as hardwood, marble, tile or linoleum. j. cleaning detergent

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 6. Is a surfactant or a mixture of surfactant with "cleaning properties
in diluted solutions that is also used in cleaning purposes.
7. It is made of bundle of straws or twigs attached to a long handle.
Mainly used for sweeping the floor
8. Is typically a watertight, vertical cylinder or truncated cone, with
an open top and a flat bottom, attached to a semi-circular carrying handle
that is used to hold water or any liquid solution used in cleaning.
9. Is used for reaching and sweeping of floor without as tool. It is also
used to in stairwells, ceiling corners and other high areas.
10. Is a cleaning tool commonly used to scoop the dirt and wastes on the floor.

What I Can Do
In one part of your house, apply the uses of necessary cleaning tools/equipment/supplies/materials needed
in cleaning. The learners will do narrative report of the actual performance. You will be graded base from the rubric.

Performance Rubric:

CRITERIA POINTS
Use of cleaning tools/equipment/supplies/materials 10
Safety Work Habits 5
Speed time 5

Assessment
Direction: Identify the word/s that best describes the following statements. Write your answer on a separate sheet of
paper.
1. It is a surfactant or a mixture of surfactant with "cleaning properties in diluted solutions that is also used in cleaning
purposes.

2. Considered as universal solvent, is essential for cleaning most of the tools and equipment.

3. It also known as a floor polisher, an electrical appliance that is used to clean and maintain non-carpeted floors,
such as hardwood, marble, tile or linoleum.
4. A multi-purpose cleaning tool used to remove mud, dirt and stain. Also, it has strong brittles that is used to remove
hard, thick and tough stains, mud at different places from flooring to fabric, kitchen ware to glasses, and the like.

5. It is an agent that covers the whole hand of a person that performs household services.

6. A container used for storing garbage and waste.

7. It is made of bundle of straws or twigs attached to a long handle. Mainly used for sweeping the floor
8. It is an absorbent fiber made from paper used in drying hands, wiping windows, dusting, and cleaning up spills.
9. It is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and
optionally from other surfaces as well.

10.Comes in different sizes, shape, and thickness. It is characterized by quickly absorbing water and soap. Mostly
used for washing dishes, in wiping and cleaning surfaces.

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Additional Activity
Using your imagination, which cleaning tools and equipment can you compare yourself to? Draw it on a
short bond paper and write down why you chose it. You will be graded base from the rubric.

Performance Rubric:

CRITERIA POINTS
Content/Accuracy 10
Cleanlinesss 5
Time 5

References:
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Household Services pp. 6-13
https://www.greenlivingbees.com/10-home-cleaning-tools-and-equipment/

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