Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

COOKERY
1
Pray, Read, Learn, Cook, Eat!

Quarter 1 Week 2 Module 2

Learning Competencies: Maintenance of Kitchen,
Tools, Equipment and Paraphernalia

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Department of Education-Manila
MODULE IN TVL- H.E. COOKERY

Most Essential Learning Competency

WEEK 2
CLEANING KITCHEN PREMISES (FLOORS AND WALLS)
TLE_HECK9- 12KP-Ib-2

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COOKERY NC II

Alternative Delivery Mode

Quarter 1 – Module 2a: CLEANING KITCHEN PREMISES

First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government 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 or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, 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.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: ANGELICA JEANE A. TIU CAYETANO ARELLANO HIGH SCHOOL
Editor: Cherry V. Tahum
Reviewers : Ariel D. Tosio, PSDS, TLE/TVL, Cherry V. Tahum, MT I TVL-HE
Illustrator: Name
Layout Artist: Name
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd-BLR)

Office Address: ____________________________________________

____________________________________________
Telefax: ____________________________________________
E-mail Address: ____________________________________________

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Introductory Message
For the facilitator:

This module focuses on the Cookery NC II course under the TVL track-Home Economics Strand.
This course provides varied and relevant activities and opportunities to develop learner’s
understanding of key concepts and to acquire/master core competencies prescribed in TESDA
Training Regulation in Cookery NC II. This module is specifically crafted to provide different
activities that will assess the level of skills and knowledge necessary to get a Certificate of
Competency and/or National Certification.

For the learner:

Some reminders on how to use this material:

1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment
determines how much you know about the lessons and identifies the areas where you need to
learn more. Your teacher will check and analyze your score to determine your learning needs.

2. This module contains relevant information and activities. Go over each activity carefully. If you
encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic
unless you are told to do so. REMEMBER that each successful completion of each activity
prepares you for succeeding activities.

3. After every lesson or learning outcome, answer the self-check exercise and accomplish the
given activities to enrich your knowledge, skills, and understanding.

4. Upon successful completion of the modules, answer the post-assessment to be given by your
teacher for the computation of your grades. More importantly, the post-assessments provide you
information on how much you have progressed on the course.

5. Lastly, DO NOT mark this module in any way.

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 HOW DO YOU USE THIS MODULE?

Before starting the module, I want you to set aside other tasks that will disturb you
while enjoying the lessons. Read the simple instructions below to successfully enjoy the
objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every page of this module.

2. Write on your notebook the concepts about the lessons. Writing enhances learning, that
is important to develop and keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard. 5. Analyze
conceptually the posttest and apply what you have learned.

6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing the
lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be mastered
throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and skills
did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire module.

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INTRODUCTION TO COOKERY

EXPECTATION:
 Identify the areas that require cleaning in a kitchen premises.
 Implement cleaning procedures in accordance with enterprise standards.
 Recognize importance of regularly cleaning the kitchen premise.
 Identify ways on cleaning and storing cooking tools and equipment.
 Observe proper storage of cleaned tools.
 Recognize importance of maintaining kitchen tools, equipment and work
areas.

PRE – TEST
Direction: Read the questions carefully and encircle the letter of the correct
answer.

1. The following are areas to be cleaned in the kitchen, except:

a. Bucket c. Grease Traps
b. Floor d. Walls
2. The best way to remove the food stains and dirt easily and often used with soap
and hot water.
a. Cleaning c. Sanitizing
b. Disinfecting d. Soaking
3. This is used in cleaning to get rid of the foul smell.
a. Baking Soda c. Baking Powder
b. Cotton wipes D. Water
4. Sanitize the premises by spraying ____________ around the kitchen and spray
pesticides to areas where cockroaches and rats lurk around
a. Air Cologne c. Air Freshener
b. Air Diffuser d. Air Humidifier
5. Wipe cleaned utensils with a __________to dry up then place them into their
storage cabinets or drawers.
a. Clean Cloth c. Rags
b. Towel d. Used shirt
6. Cleaned and sanitized equipment and utensils must be:
a. stored on clean surfaces
b. handled to minimize contamination of food contact surface
c. Both A and B
d. Neither A nor B
e.

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 7. Cups, bowls, and glasses shall be ________for storage.
a. Displayed c. Stacked
b. Inverted d. Placed in dishwasher
8. The following statements are correct, Except:
a. Wash all used baking items and accessories by using scrubs and strong
detergents to remove stains.
b. Dry all baking tools and equipment by air-drying on a drying rack or wiping
with a dry dishcloth.
c. Put frequently used items in conveniently accessible locations.
d. Proper storage and handling of cleaned and sanitized equipment and
utensils are very important to prevent recontamination prior to use.
9. Angel will clean her kitchen. She will need the following equipment, except:
a. Buckets c. Mops
b. Headgear d. Vacuum Cleaner
10. Cleaning your kitchen premises and equipment ensures the following except:
a. clean food preparation is carried out
b. improve kitchen efficiency
c. flow of money is observed
d. reduce environmental impacts

LOOKING BACK TO YOUR LESSON

Directions: Define and explain the chart below.

CLEANING DISINFECTING

SANITIZING

BRIEF INTRODUCTION
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 Before we proceed with the actual performance in the kitchen, we must first be
equipped with knowledge and skills in maintaining the cleanliness of our kitchen
premise as well our kitchen tools and equipment. In this topic, let us explore various
ways on how we can keep and maintain our kitchen so that we can work in a clean
and safe environment. Let us begin!

TOPIC: CLEANING KITCHEN PREMISES (FLOOR AND

STORAGE AREAS)
Objectives

1. Identify the areas that require cleaning in a kitchen premises.

2. Implement cleaning procedures in accordance with enterprise standards.
3. Recognize importance of regularly cleaning the kitchen premise.

LEARNING CONTENT

Cleaning your kitchen premises and equipment ensures that clean food preparation
is carried out in order to improve kitchen efficiency and reduce environmental impacts.

PROCEDURE:

Step 1. Identify Areas to be Cleaned:

a. Floor of the Kitchen
b. Workbenches (fixed and/or mobile)
c. Storerooms, shelving, floor, walls and
ceilings
d. Sinks and food disposal units
e. Drains, in floors, especially wet areas
f. Exhaust fans and filters.
g. Air conditioning Outlets
h. Light covers Figure 1. A clean kitchen premise.
i. Garbage Storage Areas
j. Stock Receiving Areas
k. Grease traps
l. Walls

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Step 2. Select Cleaning Equipment: Step 3. Prepare the sink with a solution of hot water
and dishwashing detergent. This is very important to do
first so that you can soak all the utensils and cutlery
later. Soaking them is the best way to remove the food
stains and dirt easily.

Step 4: Take all the clean food around and store them properly
in the refrigerator. Also take all the clean utensils and
glassware then store them into the cabinets. Be sure to
separate the clean ones to the dirt one to prevent wasting food
and even wasting effort to clean the ALREADY clean ones.

Step 5: Get a trash bag and gather all the dirt, food leftovers, spoiled
food, and other trash scattered around the sink, kitchen tables,
countertops, and on the floor. It is better to get rid of dirt easily and
put away all the clutters before you start cleaning.
Step 6: Gather all the dirty plates, cups, glasses, utensils and pans
then place them all into the sink of hot, soapy water to soak. Be sure
to scrape the food contents and leftovers and trash them into the
trash bag before you soak them.

Step 7: Tackle and clean the kitchen tables, countertops and kitchen appliances. While
the plates and utensils are being soaked in the hot soapy water, go through the kitchen
countertops, tables and kitchen appliances then start cleaning and wiping the stain, dirt,
grease, grime and bits of food using a soapy sponge or an all-purpose cleaner. Wipe
them again to remove the excess soap and dirt using clean cloth. Use baking soda
when cleaning to get rid of the foul smell.
Step 8: Go back and wash all the dishes being soaked. If you have a
dishwasher, the better. If none, start scrubbing the plates and glassware with a
soapy sponge then rinse it with clean water. Wipe them all with a clean cloth to
dry up then place them into their storage cabinets or drawers.

Step 9: Vacuum or sweep the floor. Quickly and properly vacuum or

sweep away the floor to remove all the debris, fallen dirt, crumbs, grime
and even food spills and stains if there are some. When already done,
mop the floor with wet and soapy water. Use an appropriate cleaning
solution or a mild detergent and hot water.
Step 10: Gather the trash bag and put it properly
outside. Keep it sealed properly to prevent the dirt
and even dogs to scatter it up.

Step 11: Spray an air freshener and pesticides to sanitize the kitchen. To
make your kitchen not only clean and fresh, sanitize the premises by
spraying air freshener around the kitchen and spray pesticides to areas
where cockroaches and rats lurk around
Step 12: Collect all your cleaning supplies and
equipment then place them back to their storage
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ACTIVITY 1. HOME-WORK!
Direction: Clean and sanitize your kitchen premise and storage areas at home. Take a
photo before during and after the activity. You can do this activity together with your
parent or guardian.

BEFORE

DURING

AFTER

Guide Questions:

1. What are the areas you cleaned in the kitchen premise of your home?
2. Did you find the activity meaningful and joyful? Why? Or Why not?

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ACTIVITY 2. YOU-WATCH
Direction: Watch the video below on Youtube as an additional information on how to clean
the kitchen premise. Make sure to take down notes to answer the questions that follows.

Video Title: Steps in Cleaning and Sanitizing

Video Link: https://www.youtube.com/watch?v=gUB-Bi34mkg
Video Uploader: Micciah Baylosis, uploaded on Aug. 21, 2018

Guide Questions:

1. What are the important things you want to share from the video?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

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CHECK YOUR UNDERSTANDING

Direction: Write TRUE if the statement is correct, if it is not, replace the underlined word to
make the statement correct.
_______________1. Gather all the dirty plates, cups, glasses, utensils and pans then place
them all into the sink with tap water to soak.

_____________2. Use baking soda when cleaning to get rid of the foul smell.

_____________3. The first step is to prepare the sink with a solution of hot water and
dishwashing detergent.

_______________4. Spray an air freshener and pesticides to sanitize the refrigerator.

_____________5. Soaking is the best way to remove the food stains and dirt easily.

Direction: Write what is being asked

A. Give 3 Areas to be cleaned in the kitchen premise
6. __________________
7. __________________
8. __________________
B. Give 2 cleaning equipment
9. __________________
10. _________________

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TOPIC: MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT
AND WORK AREAS
Objectives:
1. Identify ways on cleaning and storing cooking tools and equipment.
2. Observe proper storage of cleaned tools.
3. Recognize importance of maintaining kitchen tools, equipment and work areas.

LEARNING CONTENT
HOW TO CLEAN AND STORE COOKING TOOLS AND EQUIPMENT

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a
small amount of dishwasher detergent to help start the cleaning). Drop soiled items
in the soak as soon as you are through using them. They will be easier to wash
later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're
at it, wipe off any stray spatter from the countertops and nearby areas. If
necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in
a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a
dry dishcloth. Make sure all wooden spoons and accessories are dry before
storing.
7. Store all tools and equipment in their designated places. Put frequently used items
in conveniently accessible locations. Gather and secure electrical cords to prevent
entanglement or snagging.
8. Proper storage and handling of cleaned and sanitized equipment and utensils are
very important to prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

• stored on clean surfaces; and

• handled to minimize contamination of food contact surface.

PROPER STORAGE OF WASHED UTENSILS

1. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination.
2. Cups, bowls, and glasses shall be inverted for storage.

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 3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom
shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers
are not acceptable, but the use of clean and removable towels for lining drawers
is acceptable

Proper stacking of glassware, chinaware Stacking and storing of spices, herbs and
and silverware other condiments

Stacking and storing of spices, herbs Storage of bottled and canned food items
and other condiments and other condiments

Storage of equipment, tools utensils and Stacking and storage of chinaware.

other implements

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ACTIVITY 1. DEAR DIARY
Direction: On a separate sheet of paper, make a day diary that reflects the importance of
maintaining kitchen tools, equipment and work areas. Note that your day diary must consist
of 80-100 words and must be relevant to the concept being asked. (20 points)

ACTIVITY 2. ENTRANCE, EXIT, AND EXTRA TICKETS

Directions: Please write down your honest responses to the questions written on
each ticket.

ENTRANCE TICKET

What do I know about the methods in

maintaining kitchen tools, equipment and
work areas?

EXIT TICKET

What are the three (3) best things I

learned today?

EXTRA TICKET

If I were to start all over again, what do I

want to think, say, and act?

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CHECK YOUR UNDERSTANDING

Direction: Match Column A with Column B on proper stacking/storing of items in the kitchen.

A B
___________1. bottled and canned food
items and other condiments
___________2. storing of equipment, tools
utensils and other implements
___________3. stacking and storage of
chinaware.
___________4. stacking and storing of a.
spices, herbs and other condiments
___________5. stacking of glassware,
chinaware and silverware

b.

c.

d.

e.

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 REMEMBER
 A clean kitchen and equipment lead to a clean and healthy body. Therefore, it is
important that we always follow all the rules about sanitation and cleanliness.
 Maintenance is important in order to prolong the life and use of tools and
equipment we have. Using them properly, cleaning them often, and maintaining
their usage can also help to ensure the making of quality food thus, the money
invested in it will be worthy.
 Most kitchen tools and equipment are hazardous or dangerous and it can do
harm when not stored or kept properly. Safety should be the priority in storing
kitchen supplies properly and out of reach of children.

Post - Test
Multiple Choice
Direction: Read the statement carefully. Write the correct letter on your notebook.
1. Cleaned and sanitized equipment and utensils must be:
a. stored on clean surfaces
b. handled to minimize contamination of food contact surface
c. Both A and B
d. Neither A nor B
2. Cups, bowls, and glasses shall be ________for storage.
a. Displayed c. Stacked
b. Inverted d. Placed in dishwasher
3. The following statements are correct, Except:
a. Wash all used baking items and accessories by using scrubs and strong
detergents to remove stains.
b. Dry all baking tools and equipment by air-drying on a drying rack or wiping
with a dry dishcloth.
c. Put frequently used items in conveniently accessible locations.
d. Proper storage and handling of cleaned and sanitized equipment and
utensils are very important to prevent recontamination prior to use.
4. Angel will clean her kitchen. She will need the following equipment, except:
a. Buckets c. Mops
b. Headgear d. Vacuum Cleaner
5. Cleaning your kitchen premises and equipment ensures the following except:
a. clean food preparation is carried out
b. improve kitchen efficiency

17
 c. flow of money is observed
d. reduce environmental impacts
6. The following are areas to be cleaned in the kitchen, except:
c. Bucket c. Grease Traps
d. Floor d. Walls
7. The best way to remove the food stains and dirt easily and often used with soap
and hot water.
a. Cleaning c. Sanitizing
b. Disinfecting d. Soaking
8. This is used in cleaning to get rid of the foul smell.
a. Baking Soda c. Baking Powder
b. Cotton wipes D. Water
9. Sanitize the premises by spraying ____________ around the kitchen and spray
pesticides to areas where cockroaches and rats lurk around
a. Air Cologne c. Air Freshener
b. Air Diffuser d. Air Humidifier
10. Wipe cleaned utensils with a __________to dry up then place them into their
storage cabinets or drawers.
a. Clean Cloth c. Rags
b. Towel d. Used shirt

REFLECTIVE LEARNING SHEET

I learned that…

_____________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

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 Let’s do the checking

ANSWER KEY

1. A 1. C
2. D 2. B
3. A 3. A
4. C 4. B
5. A 5. C
6. C 6. A
7. B 7. D
8. A 8. A
9. B 9. C
10. C 10. A

Check your understanding (1)

1. hot, soapy water

2. TRUE
3. Third step
4. Kitchen/kitchen premise
5. TRUE

6-8. Any of the ff: Floor of the Kitchen, Workbenches (fixed and/or mobile), Storerooms,
shelving, floor, walls and ceilings, Sinks and food disposal units, Drains, in floors,
especially wet areas , Exhaust fans and filters., Air conditioning Outlets, Light covers,
Garbage Storage Areas, Stock Receiving Areas, Grease traps, Walls
9-10. Any of the ff: Mops: Brooms and Brushes, Cloths and Sponges, Buckets,
Protective Gloves, Protective Face Masks, Warning Signs, Garbage Receptacles,
Vacuum Cleaners, Scrubbing Machines

Check your understanding (2)

1. C
2. D
3. A
4. E
5. B

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REFERENCE/S:
Figure 2. A clean kitchen premise from: https://www.foodreview.co.za/unilever-food-solutions-
kitchen-opens-in-new-location/)

Supermaidcleaners. July 1, 2015. What are the Steps in Cleaning Kitchen Premises? Retrieved
from: https://supermaidcleaners.wordpress.com/2015/07/01/cleaning-kitchen-premises/ Date
Retrieved: 6/17/2020

Baylosis, M. August 21, 2018. Steps in Cleaning and Sanitizing. Retrieved from:
https://www.youtube.com/watch?v=gUB-Bi34mkg Date Retrieved: 6/17/2020

Kong, A. and Domo A. 2016. Technical Vocational Livelihood Education – Cookery Module 1
First Edition. DepEd-BLR

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