SENIOR HIGH SCHOOL

COOKERY NCII
MODULE 1: Clean and Maintain
Kitchen Tools and Premises

Republic of the Philippines • Department of Education

 Alternative Delivery Mode Cookery
NCII - Grade 11 Quarter 1-4 – Module 1-
4:
First Edition, 2020
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Published by the Department of Education
Secretary: Leonor M. Briones

Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: Ariane B. Corotan
Reviewers Cherry M. Sadicon
Marsh Liza L. Ragot
Fe L. Daludog
Sheila T. Arellano
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co -Chairperson: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director Mala Epra B.
Magnaong CES, CLMD
Members: Dr. Bienvenido U. Tagolimot , EPS -AMD
Dr. Joel D. Potane , EPS - LRMDS
Himaya B. Sinatao , EPS - LRMDS

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Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000
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E-mail Address: [email protected]

This instructional material was collaboratively developed and reviewed by educators from public
schools. We encourage teachers and other education
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We value your feedback and recommendations

Department of Education • Republic of the Philippines

Table of Contents
 Table of Contents ………………………………………………… 1
General Instructions ………………………………………………… 2
What to Learn ………………………………………………… 3
What I Know ………………………………………………… 4
What’s New ………………………………………………… 5
Quarter 1 Lesson 1 Clean and Maintain Kitchen Tools and Premises
Learning Outcome 1. Clean, Sanitize and Store Kitchen Tools
and Equipment ………………………........................................... 7
Learning Outcome 2. Clean and Sanitize Kitchen Premises…... 9
Key Answers ………………………………………………… 11
TO THE STUDENT
Greetings!
Welcome to this module especially made for you! Thismodule contains
training materials and activities for you to finish. You are required to go through a series of
learning activities. If you have questions, don’t hesitate to ask your teacher for assistance.

This will give you the opportunity to develop your skills in Cleaning and
Maintaining Kitchen Tools and Premises according to standard operating procedures, techniques
and knowledge of Cookery NCII.

This will prepare you to move on to the next important skills for
development in Cleaning and Maintaining Kitchen Tools and Premises.

HOW TO USE THIS MODULE

In this module, you will find information sheets, self-checks and activities for each learning
outcome for you to accomplish. Each learning module contains one performance task with
accompanying its rubrics for you to follow and complete.
This module is prepared to help you understand the basic concept and underlying theories
and achieve the required competency in Cleaning and Maintaining Kitchen Tools and Premises.
This will be the source of information that will enable you to acquire the knowledge and skills in
COOKERY NCII independently at your own pace with minimum supervision from your teacher.
In doing the activities to finish the requirements of this module, please be guided by the
following:

• Talk to your teacher and agree on how you both will organize the training under this
module. Read through this module carefully. It is divided into section, which cover all the
skills and knowledge you need to successfully complete.

• Work through all information and complete the activities in each section. Read the Lesson
Information and complete the self - checks provided.
• Most probably your teacher will also be your supervisor or manager. He / She is there to
support you and show you the right way to do things. Ask help.
• You will be given plenty of opportunities to ask question and practice on the job.
• When you are ready, ask your teacher to watch you perform the activities outlined in this
module.
Overview

This manual provides various and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as prescribed
in the TESDA Training Regulation in Cookery. This manual is specifically crafted to focus
on the different activities that will gauge your level in terms of skills and knowledge
necessary to get a Certificate of Competency and/or National Certification NC II. Successful
 completion of this specialization ensures that you have attained the essential skills to be on
your way to becoming a certified chef.

Introduction

This module is designed to equip you with essential Knowledge, Skills, and Attitude
in performing the tasks on Clean and Maintain Kitchen Tools and Premises which will lead
you to acquire National Certificate Level II.
This modules includes information and activities to develop desirable values, skills
and understanding through step-by-step procedures and helpful techniques that will guide
you on how to prepare, decorate and present pastry products. Performance tasks and
applications to real life situations are also included for lifelong learning.

Objectives What to Learn in this Module

At the end of the lesson, you’re expected to:

• identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment
• prepare cleaning agents in accordance with manufacturer’s instructions
• clean and sanitize kitchen tools in accordance with prescribed standards
• store cleaned kitchen tools and equipment safely in the designated space
• recognize kitchen premises to be cleaned and sanitized

What I Know?
Pre-Test
Direction: Multiple Choice. Read the following statements carefully. Choose the letter that best
describes the statement. Write your answer on your test notebook.
1. Which of the following is a material used for salad making and dessert that need
great care to ensure long shelf life?
A. double boiler
B. teflon
C. glass
D. stainless steel
2. A special coating applied inside the aluminum or steel pots and pans that prevents
food from sticking to it.
A. double boiler
B. teflon
C. glass
D. stainless steel
3. Ana finds it hard to remove tough soils from the used pots and pans. It does not
respond to the different cleaning agents that she has used. If you will help her,
which of the following will you recommend that will surely solve her problem?
A. abrasive
B. acid cleaner
C. detergent
D. solvent cleaner
4. The following are ways on how to take care of glass kitchen tools,
EXCEPT;
A. To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning. B. Use a nylon scrub.
C. Scratch it with sharp instrument such as knife or fork
D. Use baking soda to remove grease crust and boiled vinegar as final rinse.
5. These are the factors that influence the cleaning process, EXCEPT;
A. Time
B. Soil
C. Temperature
D. Sanitize
6. Which of the following situations is good housekeeping practice best shown?
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
7. Which of the following knife is used for trimming and paring fruits and
vegetables? A. butcher knife
B. French knife
C. paring knife
D. shears
8. If the person has been exposed to poisonous fumes such as carbon monoxide,
what will you do? A. give him water to drink
B. remove anything in the mouth
C. give him cloth to cover his mouth
D. get him or her into fresh air immediately
9. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.

10. Which of the following is the proper steps of washing with the dishwasher
machine?
1. Add detergent.
2. Fill your dishwasher logically
3. Don't crowd the dishes.
4. Turn it on.
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4
11. The following are the first aid procedure caused by chemical poisoning;
EXCEPT:
A. If the person swallowed the poison, remove anything remaining in the mouth.
B. Follow treatment directions given by poison centers.
C. If the person has been exposed to poisonous fumes, such as carbon monoxide, get
him or her into fresh air immediately.
D. If the suspected poison is a household cleaner or other chemical, let the person
drink milk and sugar.
12. Remove unnecessary clutter from surfaces means,
A. To ensure that any germs will not remained
B. To discard appliances and gadgets that you don't use any more
C. To remove any foul smells
D. To avoid accidents
13. Use separate chopping boards for different kinds of food to reduce the spread
of?
A. Germs
B. Bacteria
C. Virus
D. Infections
 14. Mila was asked to disinfect their kitchen. She must do the following procedures
for disinfecting; EXCEPT?
A. Preliminary cleaning
B. Use hand towel to wipe all surfaces including the floor.
C. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.
D. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth
15. Which of the following is done using heat, radiation, or chemicals?
A. Cleaning
B. Rinsing
C. Sanitizing
D. Washing

What’s New

Activity 1.1
Direction: Choose the correct match for each pictures. Write the letter only in your test notebook.
1.
a. Aluminum
b. Glass
c. Cast iron
2.
a. Kitchen shears
b. Peeler
c. Citrus zest
3.
a. Conventional Oven
b. Microwave oven
c. Oven toaster

4.
a. Graters
b. Peeler
c. Potato mashers
5.
a. Stainless Spoon
b. Spatula
c. Whisk

Learning Outcome 1
Clean, Sanitize and Store Kitchen Tools and Equipment
What is It
Cleanliness is vital in every kitchen where food is prepared, cooked and served. In order to
avoid food contamination, kitchen tools, equipment and other utensils used in the preparation of
food as well as its premises should be cleaned and sanitized, and store properly after each use.
 Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating
procedures that make up your food safety program. Improper cleaning and sanitizing kitchen
surfaces allow harmful microorganisms to be transferred from one food to another.

Lesson Information 1.1

The following are list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.

Cooking Materials
Aluminum is mostly used in the kitchen and the most popular because it is lightweight,
attractive and less expensive; It requires care to keep it shiny and clean; It also 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. While acid vegetables like tomatoes will
brighten it.

Stainless Steel is the most popular material used for tools and
equipment, but it is more expensive. It is easier to clean and
shine and will not wear out easily. 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.
Glass is used for salad making and dessert but not practical for top or
surface cooking. Great care is needed to ensure for long shelf life.
How to take care of Glass?
1. To remove stain, use 2 table spoon of liquid bleach per cup of water when
soaking and cleaning.
2. Use baking soda to remove grease crust and boiled vinegar as final rinse.
3. Use a nylon scrub.
Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil with
no salt or shortening can be rubbed inside and out and dried. Wash with
soap (not detergent) before using.

Double boiler is used when temperature must be kept below boiling, such
as for egg sauces, puddings; it is used to keep food warm without
overcooking.
Teflon is a special coating applied inside aluminum or steel pots and pans.
It prevents food from sticking to the pan. It is easier to wash and clean, but
be careful not to scratch the Teflon coating with sharp instrument such as
knife or fork. Use a wooden or a plastic spatula to turn or mix food inside.

Kitchen Tools

Can opener is used to open food containers.

Colanders also called a vegetable strainer, are essential for various tasks
from cleaning vegetables to straining pasta or contents.
Plastic and Hard Rubber are used for cutting and chopping. They are duller than
knives. Plastics are greatly durable and cheap but may not last long.

Cutting boards are wooden or plastic board where meat, fruits and vegetables are cut.

Funnels – are used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.

Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping
garlic.

Graters are used to grate, shred, slice and separate vegetables such as carrots,
cabbage and cheese

Kitchen shears They are practical for opening food packages, cutting tapes or
strings or simply remove labels or tags from items. Other cutting tools such as
box cutters are also handy for opening packages.

Potato masher is used for mashing cooked potatoes, turnips, carrots or other
soft cooked vegetables.

Rotary egg beater is used for beating small amount of eggs or batter. The
beater should be made of stainless steel.

Scraper is a rubber or silicone tool used to blend or scrape the food from the
bowl.
Serving spoons are bowl on a handle use serving, or eating food

Lesson Information 1.2

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 solution and food soil
residues.
 4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues
left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.
Factors that influence the cleaning process
•Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect
the cleaning compound used, along with the method of cleaning.
•Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil reduces
the chemical concentration requirements.
•Temperature – soils are affected by temperature in varying degrees. In the presence of a
cleaning solution most soils become more readily soluble as the temperature increases.
•Chemical concentrations – it varies depending on the chemical itself, type of food soil,
and the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.
•Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent
flow and pressure inside a pipeline. This aids in soil removal and typically reduces time,
temperature and concentration requirements.
•Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may
require additional buffering agents. Water used for cleaning and sanitizing must be potable
and pathogen free.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as
a method for sanitizing in a restaurant than radiation. 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.

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot
water or steam. 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 171F (77C). If a high-
temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse
must be at least
180F (82C). For stationary rack, single
temperature machines, it must be at least 165F
(74C). Cleaned items must be exposed to these
temperatures for at least 30 seconds.
2. Chemicals.
Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium. Different factors
influence the effectiveness of chemical sanitizers.
The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is
between 55F (13C) and 120F (49C).
c. 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
 Answer Keys
LO1 Pre-test/Post Test
Self-check 1.1

1. C 1. C 11. D
2. B 2. B 12. B
3. B 3. A 13. B
4. B 4. C 14. B
5. B 5. D 15. C
6. D
7. C
8. D
9. B
10. B