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TLE
Quarter 1 – Module 4:
Cookery
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to clean and kitchen premises in accordance with prescribed standards. 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 focuses on:

 Lesson 4 - Clean and Sanitize Kitchen Premises.

After going through this module, you are expected to:

1. recognize kitchen premises to be cleaned and sanitized.
2.clean the kitchen area in accordance with food safety and occupational health
regulations.
3 clean surfaces without damaging property and adversely affecting health
4. use cleaning agents in sanitizing kitchen premises safely
5. follow cleaning schedule based on enterprise procedures
6. follow safety and first aid procedures

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 What I Know

PRETEST

Directions: Read the following questions carefully and choose the letter of the correct
answer. Write it on your activity sheet.

1. 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 sugar or any kind of sweets.

2. Which of the following is the proper order in washing the dishes?

A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

3. Which of the following is the proper order/steps in cleaning kitchen premises?

1. Rinse all surfaces with cold to hot water

2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces with sanitizing agent

A. 2 4 13 B. 3 1 4 2 C. 3 2 1 4 D. 1 2 3 4

4. Which of the following are the ways to ensure the cleanliness of the kitchen?
A. Remove unnecessary clutter from surfaces.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

5. The following are the ways to ensure the cleanliness of the kitchen except
A. Use one chopping board when slicing different kinds of food.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

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 Lesson
Clean and Sanitize Kitchen
4 Premises
The lesson deals with the various types of chemicals and equipment for cleaning and
sanitizing premises and first aid procedure for accidents caused by chemicals.

What’s In

Time to check your understanding. Ready?

Review of Lesson 1
ACTIVITY 1.CREATE AND POST

Direction: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment and working premises using cartolina paper, coloring materials, pencil,
pentel pen and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA

5 Creatively and neatly done showing much relevance to the given

topic

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

3 Creatively done and neat enough but no relevance to the given topic

2 Simply done and neat enough but not so relevant to the given topic

1 Poorly done with erasures and irrelevant to the given topic

TOTAL

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 What’s New

ACTIVITY 2. SKILLS TRIAL

Direction: In the picture below, encircle the kitchen premises to be
cleaned and sanitized. Use the given activity attached to this module.

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 What is It

Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the
kitchen area during food preparations.

Here are the kitchen premises to be cleaned and sanitized:

1. Kitchen floor
2. Counter tops
3. Tables surfaces
4. Walls
5. Floors
6. shelves
Procedure for disinfecting premises

a. Preliminary cleaning is required

b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop,
and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge, or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.

How to Keep Your Kitchen Clean and Safe?

Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets
that you do not use any more, as unused appliances would only tend to gather dust.
Be sure that any appliances which are still maintained and used are stored in a safe
place that is out of reach of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly shopping,
remove old and rotten food and clean shelves and racks. Look at expiration dates
and be sure to label any containers of homemade food or leftovers. Don't make a
habit of keeping food for too long in the fridge; rotten food will breed bacteria and
may even contaminate fresh food that is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other
insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do
this every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any
germs which might have remained even after you emptied out the rubbish will die
and cannot multiply. Also, this will remove any foul smells which might be emanating
from the trash bin.

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5. Use separate chopping boards for different kinds of food. Keep separate
chopping boards for your meat and your vegetables to reduce the spread of bacteria.
Clean the meat chopping board extra carefully, especially after cutting chicken, as
raw food has a higher tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with every day. Use a different cloth
for surfaces than for dishes. Wash the cloth with hot water and, as appropriate,
bleach. Use separate towels for hands and dishes, and change both of those
regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on the
floor. It is better to use cleaning material that you can easily throw out after and
prevent from contaminating other food, instead of using towels or sponges which you
would still be likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away instead of letting
the mess stay there. Aside from making sure that germs do not use the spillage as a
breeding ground, immediate mopping would also prevent unwanted accidents such
as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you are done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons
and controls, and light switches in and around your kitchen with cleaning agents.
Even if they seem clean to the naked eye, they may already be harboring bacteria.
11. Wash your hands before handling food and again if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.

Safety measures

The following are safety measures that you should do when using cleaning agents:

1. Ensure adequate ventilation.

2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic, or rubber gloves.
6. Wear protective eye and face wear.

Can you think of any more safety measures?

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and
cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.

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3. Store in a cool, well-lit, and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
their content and use. 8. Ensure that the use by date or manufactured date is clearly
readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

How many more can you think of?

A Reminder!
When you accidentally splashed a liquid detergent in your classmate’s eye. You
should let a running water flow in your classmate’s affected eye or use an eye wash
for at least 15 minutes then cover the eye with a light gauge eye patch. Bring the
person to an eye doctor or checkup.

What’s More

Additional precautions on using other household cleaners.

 DO NOT mix drain cleaners with other cleaning products, including other
drain cleaners.
 ALWAYS flush drains with ample amounts of clean water before dumping,
used cleaning solutions/ mixtures.

What I Have Learned

ACTIVITY 3

Direction: Fill in the blank with a word or a group of words to make the
sentence complete. Write your answer in your activity sheet.

1. Store chemicals and cleaning agents in a cool, well-lit and

____________________ room.

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 2. Make sure chemicals and other cleaning agents ___________________,
specifying their content and use.

3. Storage containers should be free of ___________ and ___________.

4.The storage area should be ____________secure and locked when not in use.

5. Always store chemicals in designated________________.

What I Can Do

You did Great! Now letus see what you can do on the learnings you gained.

ACTIVITY 4

Direction: Arrange the given procedure for disinfecting premises in proper sequence.
Use A for the first step, B for second and so on. Write your answer in aactivity sheet.

________1. Apply solution to hand, non-porous surface thoroughly wetting it

with cloth, mop, and sponge. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
________2. Sponge on mop or allow to air dry.
________3. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables, and stove top with potable water before rinse.
________4. Preliminary cleaning is required
________5. Use a spray device for spray application Spray 6-8 inches from the
surfaces, scrub with a brush, sponge, or cloth. Avoid inhaling sprays.

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 Assessment

Directions:Read the following questions carefully and choose the letter of the correct
answer. Write your answer in a separate sheet of paper.

1. 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 sugar or any kind of sweets.

2. All the following are recommendations for the storage and security of chemicals
and cleaning agents except?

A. Keep them in a separate area away from food and other products.
B. Keep on lower shelves to prevent accident and to keep chemicals from falling
into food products
C. Store in a hot, unventilated room.
D. Ensure that the use by date or manufactured date is clearly readable.

3. Which of the following is the proper order in washing the dishes?

A. chinaware, utensils, silverware, glassware
B. utensils, silverware, glassware, chinaware
C. silverware, chinaware, glassware, utensils,
D. glassware, silverware, chinaware, utensils

4. 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 with sanitizing agent
A. 2 4 13 B. 3 1 4 2 C. 3 2 1 4 D. 1 2 3 4
5. The following are the ways to ensure the cleanliness of the kitchen except?
A. Use one chopping board when slicing different kinds of food.
B. Wash and disinfect your rubbish bin once a month.
C. Change the dishcloth you wipe surfaces with, every hour.
D. Use the rubbish bin without lid to keep odors out that attracts flies and other
insects.

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 Additional Activities

Congratulations! You almost accomplish the module. For your last task, do the
following.

Direction: List down five contact equipment, containers and utensils that needs to
be cleaned thoroughly after it is used. Write your answer in your activity sheet.

1. _____________
2.______________
3.______________
4.______________
5.______________

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What I Have What’s New
Learned 1. kitchen shape Pre -
1. well ventilated
2. clearly labelled test/Assessment
2. Counter tops
3. corrosion and
3. Tables surfaces 1.B
moisture
4. kept 2. C
5.container 4. walls
5. Floors 3.D
Activity 4 4.B
1.D 6. shelves
2.A 5.A
3.B
4.E
5.C
Answer Key