CBLM Revised.

COMPETENCY
BASED
LEARNING
MATERIALS
Sector : TOURISM
Qualification : COOKERY NC II
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title : CLEANING AND MAINTANING KITCHEN PREMISES
DR.SUN YAT SEN MARITIME INSTITUTE

MATNOG SORSOGON
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to this Competency Based learning material for the Module

CLEAN AND MAINTAIN KITCHEN PREMISES. This learning material
contains activities for you to complete. It covers the knowledge, skills and
attitudes required to complete the competency. CLEAN AND MAINTAIN
KITCHEN PREMISES is one of the modules in the Core Competencies for
COOKERY NC II.
You are required to go through a series of learning activities in order

to complete each of the learning outcomes of this module. In each learning
outcome, learning elements and reference materials are provided for your
further reading to assist you in the required activities. You are expected to
accomplish all the required activities and to answer the self-check after each
learning element. Please note that you need to have 100% correct answers to
each self-check to pass the activity. You are required to obtain answer
sheets, which are available from your trainer or at the end of each learning
element, to reflect your answers for each self-check. If you have questions,
please do not hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You have acquired some or most of the knowledge and skills covered in this
learning material because you have:
 Actual experience on the job;

 Already completed training in this area.
So, if you can demonstrate to your trainer that you are competent in a
particular skill, you do not have to do the same training again. Or, if you feel
you have the skills, talk to your trainer about having them formally
recognized. You may also show certificates of Competence from previous
training. And if your acquired skills are still updated/relevant to the module,
that may become part of the evidence you can present for RPL.
A Learner’s Diary can be found at the end of this learning material. Use this
diary to record important dates, jobs undertaken and other workplace
events that will assist you in providing further details to your
Document No.
Date Developed:
COOKERY JULY 31 Issued by:
DR.SUN YAT SEN
MARITIME NC II Page 2 of 51
Developed by:
INSTITUTE
MS. MAILYN G.
ARROGANTE Revision # ___
LIST OF COMPETENCIES
NO UNIT TITLE MODULE TITLE CODE
Clean and maintain Cleaning and maintaining TRS512328

1 kitchen premises kitchen premises
2 Prepare stocks, sauces Preparing stocks, sauces and TRS512331
and soups soups
3 Prepare appetizers Preparing appetizers TRS512381

4 Prepare salads and Preparing salads and dressing TRS512382
dressing
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
7 Prepare vegetables Preparing vegetables dishes TRS512384

dishes
8 Prepare egg dishes Preparing egg dishes TRS512385

TRS512386
9 Prepare starch dishes Preparing starch dishes
10 Prepare poultry and Preparing poultry and game TRS512333
game dishes dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335
13 Package prepared food Packaging prepared food TRS512340
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
TABLE OF CONTENTS
How to use this competency-based learning materials-------------------------2
List of competencies------------------------------------------------------------------------3
Table of contents-----------------------------------------------------------------------------4
Module contents------------------------------------------------------------------------------5
Learning Outcome #1: Clean, Sanitize and Store equipment----------------2
Learning experiences-----------------------------------------------------------------------8
Information Sheet 1.1.1 Kitchen Tools and Equipment---------------------10
Information Sheet 1.1.2 Chemicals used in Cleaning and sanitizing

kitchen tools and equipment----------------------------------------------------------20
Self Check 1.1-2 ----------------------------------------------------------------------------24
Answer Key 1.1-2---------------------------------------------------------------------------26
Information Sheet 1.1.3 Cleaning and Sanitizing kitchen tools and

Equipment------------------------------------------------------------------------------------27
Self Check 1.1.3 ---------------------------------------------------------------------------34
Answer Key ----------------------------------------------------------------------------------36
Information Sheet 1.1.4 Store kitchen tools and equipment-------------37
Self Check 1.1.4 ---------------------------------------------------------------------------39
Answer Key ----------------------------------------------------------------------------------40
Task Sheet 1.1.1a Wash Dishes-------------------------------------------------------41
Performance Criteria Checklist 1.1.1a---------------------------------------------45
Task Sheet 1.1.1.b Clean and Sanitize Gas Range-----------------------------46
Performance Criteria checklist 1.1.1b---------------------------------------------48
Task Sheet 1.1.3 Store Kitchen tools and Equipment-----------------------49
Performance Criteria Checklist---------------------------------------------------51
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
MODULE CONTENT
Unit of Competency: Clean and maintain kitchen premises
Module Title: Cleaning and maintaining kitchen premises
Module Description:
This unit deals with the skills and knowledge involve in cleaning,
sanitizing and maintaining kitchens, equipment and utensils for food
preparation and storage in commercial/institutional kitchens
Nominal Duration: 21Hrs.
Summary of Learning Outcomes:
Upon completion of this module, you must be able to:

1. Clean, sanitize and store equipment
2. Clean and sanitize premises
3. Dispose of waste
Assessment Criteria:
1. Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
2. Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely in the
designated place
4. Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and
area
7. Cleaning schedules are followed based on enterprise procedures
8. Chemicals and equipment for cleaning and/or sanitizing are used
safely
9. Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property.
10. First aid procedures are followed if an accident happens
11. Wastes are sorted and disposed according to sanitary regulations,
enterprise practices and standard procedures
12. Cleaning chemicals are disposed safely according to standard
procedures.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
LEARNING OUTCOME # 1 Clean, sanitize and store equipment
CONTENTS:
1. Recognize kitchen tools and equipment to be cleaned
andsanitized;
2. Identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools andequipment;
3. Prepare cleaning agents in accordance with the
manufacture’s instruction/procedure;
4. Clean and sanitize kitchen tools and equipment;
5. Store cleaned kitchen tools andequipment
ASSESSMENT CRITERIA:
1.1 Chemicals and clean potable water are selected and used for
cleaning and/or sanitizing kitchen equipment utensils, and
working surfaces
1.2 Equipment and/or utensils are cleaned and/or sanitized safely
using clean/potable water and according to manufacturer’s
instructions
1.3 Clean equipment and utensils are stored or stacked safely in the
designated place
1.4 Cleaning equipment and supplies are used safely in accordance
with manufacturer’s instructions
1.5 Cleaning equipment are assembled and disassembled safely
1.6 Cleaning equipment are stored safely in the designated position and
area
CONDITIONS:
WORKPLACE LOCATION
 Training facilities/area
 Student/Trainee Working Space
 Lecture/Demo Room
 Laboratory
 Learning Resource Center
 Facilities/Equipment/ Circulation Area
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
TOOLS, ACCESSORIES AND SUPPLIES
1.1 Kitchen utensils
1.2 Pots, pans, dishes
1.3 Food storage Containers
1.4 Chopping boards
1.5 Garbage bins
1.6 Kitchen utensils
1.7 Pots, pans, dishes
1.8 Food storage Containers
1.9 Chopping boards
1.10 Garbage bin
1.11 Chemical dispensers
1.12 Paper towels
1.13 Cleaning agents
1.14 Sanitizers
TRAINING MATERIALS
 Learning Module
METHODOLOGIES:
 Self-pace
 Modular
 Video/ picture / slide presentation
 Group Discussion
 Demonstration
 Practical Application
 Industry Immersion
ASSESSMENT METHODS:
 written test
 practical test
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
LEARNING EXPERIENCES
LEARNING OUTCOME NO. 1

Learning Activities Special Instructions
If you have some problem on the content
1. Read information sheet of the information sheet don’t hesitate to
1.1.1 on kitchen tools and approach your facilitator.
equipment
If you feel that you are now knowledgeable

on the content of the information sheet 1.1.1
you can now answer self-check provided in
the module.
2. Read information sheet If you have some problem on the content of
1.1.2 the information sheet don’t hesitate to
Chemicals used in Cleaning approach your facilitator.
and Sanitizing Kitchen tools
and Equipment. If you feel that you are now knowledgeable
the module.
3. Answer self check 1.1.1-2 Compare answer with the answer key 1.1.1-2
4. Read Information sheet If you have some problem on the content of

1.1.3 Clean and Sanitize the information sheet don’t hesitate to
kitchen tools and approach your facilitator.
Equipment

the module.
5. View Video presentation on Pls. ask assistance for the use of multimedia.
Cleaning and sanitizing
Kitchen tools and equipment
1. Answer self check 1.1.3 Compare answer with the answer key 1.1.3
2. Perform task sheet Evaluate performance using Performance

1.1.1aWash Dishes Criteria Checklist 1.1.1b Wash Dishes
If found competent, proceed to the next task.

If not, read the information sheet and go over
the task again.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
3. Perform Task sheet 1.1.1b Evaluate performance using Performance
on Clean and Sanitize Criteria Checklist 1.1.1b Clean and Sanitize
Kitchen Equipment Kitchen Equipment

the task again.
4. Read information sheet If you have some problem on the content of
1.1.4 the information sheet don’t hesitate to
Storing kitchen tool and approach your facilitator.
equipment
the module.
5. View Presentation on Storing Please ask assistance for the use of
kitchen tools and equipment multimedia
6. Answer self- check 1.1.4 Compare answer with the answer key 1.1.4
7. Perform task sheet 1.1-5 on Evaluate performance using Performance

Storing Kitchen tools and Criteria Checklist 1.1-5 Store kitchen tools
Equipment and equipment

the task again.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Information Sheet 1.1.1
Kitchen tools and equipment
Learning objectives: After reading this information, you should be able to:
1. Identify with kitchen tools and equipment

commonly used in the kitchen
----------------------------------------------------------------------------------------------
List of cooking materials, kitchen utensils and equipment
Cooking Materials
Aluminum is mostly used in the kitchen

and 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
Document No.
Date Developed:
DR.SUN YAT SEN
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INSTITUTE
MS. MAILYN G.
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 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, and 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 take care
not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use
wooden or plastic spatula to turn or
mixfoodinside.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Kitchen Tools
Cans, bottles, cartoons opener is used to open a food

container easily, and comfortably grip and turn
knob.
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, 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.
Cutting boards are wooden or plastic board
where meat, fruits and vegetables can be 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.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Graters are used to grate, shred, slice and
separate foods such as carrots, cabbage and
cheese
Kitchen shears. They are practical

for opening food packages, cutting
tape or string or simply removing
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 – used for beating

small amount of eggs or batter. The
beaters should be made of stainless steel.
Scraper- a rubber or silicone tool to blend

or scrape the food from the bowl, metal,
silicone or plastic egg turners or flippers
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Serving spoons- utensils
consisting of a small, shallow
bowl on a handle used in
preparing, serving, or eating food.
Serving tongs enable you to grab

easily and transfer larger food
items, poultry or meat portions to
a serving platter, hot deep fryer,
and plate. It gives you a better grip
especially when used with a deep
fryer, a large stock pot or at the
barbecue.
Spatula – is used to level off

ingredients when measuring and
to spread frostings and sandwich
fillings.
Spoons solid, slotted, or

perforated which are 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 thepot.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Temperature scales – are used to measure
heat intensity. Different thermometers are
used for different purposes in food
preparation – for meat, candy or deep-fat
frying and other small thermometers are
hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s
thermostat.
Whisks. It is used for blending, mixing,

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.
Wooden spoons are used for

creaming, stirring, and
mixing. They should be made
of hard wood.
Measuring Tools
Measuring cup for liquid ingredients

– are commonly made up of heat-proof
glass and transparent so that liquid
can be seen.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
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.
Scoops or dippers – are 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 1⁄4 teaspoon ofsalt.
Kinds of knives according to use
French knife –is used to chop, dice, or

mince food. Heavy knives have a saber or
flat grind
Fruit and salad knife – is used to prepare

vegetables, and fruits.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Kitchen knives often referred to as
cook's or chef's tools, used for all
types of kitchen tasks such as
peeling an onion, slicing carrots,
carving a roast or turkey, etc.
Citrus knife –has a two-sided blade and

serrated edge. It is used to section citrus
fruits.
Paring knife – is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with hollow
ground.
Vegetable peeler is 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 thatswivel
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Equipment
Equipment 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 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.
Oven- a chamber or
compartment used for cooking,
baking, heating, or drying.
Microwave ovens used for cooking or

heating food.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
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)
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
INFORMATION SHEET 1.1.2
Chemicals used in cleaning and sanitizing

Kitchen tools and equipment.
1. Identify the chemicals used in cleaning and sanitizing kitchen

equipment and utensils and its properties
2. Prepare cleaning agents using safety precautions.
___________________________________________________________________________
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.
Cleaning agent
Cleaning agents are substances (usually liquids, powders, sprays,
or granules) used to remove dirt, including dust, stains, bad smells, and
clutter on surfaces. Purposes of cleaning agents include health, beauty,
removing offensive odor, and avoiding the spread of dirt and contaminants
to oneself and others. Some cleaning agents can kill bacteria, e.g. on door
handles, worktops and other metallic surfaces, and clean at the solvent-
containing and are then called degreasers.
Acidic
Acidic cleaning agents are mainly used for removal of inorganic deposits like
scaling. The active ingredients are normally strong mineral acids and
chelants. Often, surfactants and corrosion inhibitors are added to the acid.
Hydrochloric acid is a common mineral acid typically used for concrete.

Vinegarcan also be used to clean hard surfaces and remove calcium
deposits. Sulphuric acid is used in acidic drain cleaners to unblock clogged
pipes by dissolving greases, proteins, and even carbohydrate-containing
substances such as toilet tissue.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Alkaline- Alkaline cleaning agents contain strong bases like sodium
hydroxide or potassium hydroxide. Bleach (pH 12) and ammonia (pH 11) are
common alkaline cleaning agents. Often, dispersants, to prevent
redisposition of dissolved dirt, and chelans, to attack rust, are added to the
alkaline agent. Alkaline cleaners can dissolve fats (including grease), oils,
and protein-based substances.
Neutral-Neutral washing agents are pH-neutral and based on non-ionic

surfactants that disperse different types
Degreaser-Cleaning agents specially made for removal of grease are called

degreasers. These may be solvent-based or solvent-containing and
metamorphic
CLEANING COMPOUND
Detergents. These are cleaning agents, solvents

or any substance used to wash table wares,
surfaces, and equipment. Example: soap, soap
powders, cleaners, acids, volatile solvents and
abrasives
Solvent Cleaners commonly referred to as

degreasers used on surfaces where grease has
burned on. Ovens and grills are examples of
areas that need frequent degreasing. These
products are alkaline based and are formulated
to dissolve grease.
Acid Cleaners. Used periodically in removing

mineral deposits and other soils that detergents
cannot eliminate such as scale in washing
machines and steam tables, lime buildup on
dishwashing machines and rust on shelving. (Ex.:
phosphoric acid, nitric acid,etc.) These products
vary depending on the specific purpose of the
product.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Abrasives – are generally used to remove
heavy accumulations of soil that are
difficult to remove with detergents, solvents
and acids. These products must be
carefully used to avoid damage to the
surface being clean.
Mixing
Special care is needed for highly concentrated cleaning products.

Products should be diluted accurately according to manufacturer’s
directions. This can be achieved through a variety of methods including the
use of measuring cups, simple dispensing pumps and more complicated
automated dilution equipment. Dilution equipment should be checked
periodically for accuracy or one may consult the supplier of manufacturer
for assistance.
The personnel in charge of cleaning should understandthat adding

extra amount of concentrated products does not make the work go better or
faster.
Special care is also needed in mixing cleaning agents. There are

cleaning agents that should not be mixed such as:
1. Drain cleaner + Drain Cleaner
 Never mix two different drain cleaners, these are powerful

formulas that could even explode if combined. Use one
product only.
2. Baking soda + Vinegar
 Baking soda is basic and vinegar is acidic, when added

together, it will produce mostly of water and sodium acetate.
Vinegar will make baking soda to foam up. If stored in closed
containers, the mixture can explode.
3. Hydrogen Peroxide + Vinegar
 Don’t mix the two products in the same container. Combing

them creates peracetic acid which is potentially toxic and can
irritate the skin, eyes, and respiratory system.
Document No.
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DR.SUN YAT SEN
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MS. MAILYN G.
4. Bleach + Vinegar
 They produce chlorine gas which can cause coughing,

breathing problem, burning and watery eyes.
5. Bleach + Ammonia
 Bleach and ammonia produce toxic gas chloramines. It causes

the same symptoms as bleach and vinegar, along with
shortness of breath and chest pain.
6. Bleach + Rubbing Alcohol
 The combination can be irritating and toxic. Make it a rule to

never mix bleach with anything but plain water.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Self-check 1.1-2
IDENTIFICATION
Identify what kind of tools and equipment is being described. Write your
answer on a separate sheet of paper.
_______1. It is used for salad making and dessert but not practical for top or
surface cooking
_______ 2. It has a special coating inside aluminum or steel pots and pans that
prevents food from sticking to the pan.
_______ 3. Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
_______ 4. A practical tool for opening food packages, cutting tape or string
or simply removing labels or tags from items.
_______ 5. Used to core, peel, and section fruits and vegetables. Blades are
short, concave with hollow ground
________6. Used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food.
________7. It refer to a small electrical appliance, such as a mixer, or a
large, expensive, power-operated appliance such a range or a refrigerator.
________8. Referred to as cook's or chef's tools, used for all types of kitchen
tasks such as peeling an onion, slicing carrots, carving a roast or turkey,
etc.
________9. Used for measuring liquid, commonly made up of heat-proof glass
and transparent so that liquid can be seen.
________10.A chamber or compartment used for cooking, baking, heating, or
drying.
ENUMERATION
Give five (5) Chemicals used in cleaning and sanitizing tools and equipment.
Write your answer on a separate sheet of paper.
1.
2.
3.
4.
5.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
MULTIPLE CHOICE:
Read the following questions carefully and choose the letter of the correct
answer. Write it on your answer sheet.
1. AlingPelita finds it hard to remove tough soils from the used pots and
pans, it does not respond to different cleaning agents she used, if you will
help her which of the following will you recommend that will surely solve her
problem?.
A. Abrasives C. Detergents
B. Acid Cleaners D. Solvent Cleaners
2. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life?
A. Glass c. Cast Iron

B. Aluminum d. Stainless Steel
3. Which of the following knife is used for trimming and paring fruits and
vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
4.Which of the following are the alkaline based cleaning compound that
commonly used as degreaser.
a. Acid cleaner c. Detergents

b. Solvent cleaner d. Abrasives
5. Which of the following cleaning agents contain strong bases like sodium
hydroxide or potassium hydroxide that can dissolve fats (including grease),
oils, and protein-based substances.
a.Alkaline cleaning agent c.Acidic cleaning agent

b.Cleaning agent d.Neutral cleaning agent
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
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MS. MAILYN G.
Answer Key 1.1-2
IDENTIFICATION
1. Glassware
2. Teflon
3. Funnel
4. Shear
5. Paring knife
6. Blender
7. Equipment
8. Kitchen Knife
9. Liquid measuring cup
10. Oven
ENUMERATION
1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasives
5. Ammonia……
Multiple Choice
1. A
2. A
3. C
4. B
5. A
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
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MS. MAILYN G.
Cleaning and Sanitizing kitchen tools and Equipment
1. Clean kitchen tools and Equipment

2. Demonstrate proper sequence on washing dishes manually and
mechanically
3. Sanitize kitchen tool and equipment
________________________________________________________________
Cleaning and Sanitizing
Since cleaning and sanitizing may be the most important aspects of a

sanitation program, sufficient time should be given to outline proper
procedures and parameters. Detailed procedures must be developed for all
food-product contact surfaces (equipment, utensils, etc.) as well as for non-
product surfaces such as non-product portions of equipment, overhead
structures, shields, walls, ceilings, lighting devices, refrigeration units and
heating, ventilation and air conditioning (HVAC) systems, and anything else
which could impact food safety.
Cleaning frequency must be clearly defined for each process line (i.e.,
daily, after production runs, or more often if necessary). The type of cleaning
required must also be identified. The objective of cleaning and sanitizing
food contact surfaces is to remove food (nutrients) that bacteria need to
grow, and to kill those bacteria that are present. It is important that the
clean, sanitized equipment and surfaces drain dry and are stored dry so as
to prevent bacteria growth. Necessary equipment (brushes, etc.) must also
be clean and stored in a clean, sanitary manner.
Methods of cleaning kitchen tools and equipment

 Plastic – wash in reasonable water
 Wood – scrub with bristle brush and hot water with detergent, rinse
and dry.
 Marble –scrub with bristle brush and hot water then dry.
 Copper – remove as much food as possible. Soak. Wash in hot
detergent water with the aid of brush. Clean the outside with a
paste made of sand, vinegar, and flour. Wash well. Rinse and dry.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
 Aluminum- Do not wash in water containing soda as the protective
film which prevents corrosion may be damaged. To clean, remove
food aprticles, soak and wash in hot detergent water but never soak
too long while dishwashing to avoid darkening. Clean with steel
wool or abrasive. Rinse and dry.
 Stainless steel- easy to clean by soaking in hot detergent water.
Clean with a brush. Rinse and dry
 Tin- Those which are used to line pots and pans should be soaked,
washed in detergent water, rinsed and dried. Tin must be
thoroughly dried otherwise they are likely to rust.
 Zinc- this is used to coat storage bins, galvanized iron and it should
not be cleaned with harsh abrasive.
 Enamel- clean with damp cloth and dry . Avoid using abrasives.
 Metal – all metal equipment should be cleaned immediately after
used. Abrasives should only be used in moderation as their
constant scratching of the surface makes it more difficult to clean
the item next time.
PROPER DISHWASHING TECHNIQUES

1. Use three compartment sink when washing, rinsing and sanitizing
tools and equipment by hands.
2. Sinks must be large enough so that items can be completely covered
with water when cleaned.
3. Each compartment of the sink must be supplied with hot or cold
potable running water.
4. Suitable equipment must be made available if washing, rinsing, and
sanitizing cannot be accomplished by immersion.
5. Drain boards or dish tables must be prepared for soiled kitchen tools
before washing and at the same time for clean tools after sanitizing.
Prior to the washing operation, the following must be observed:
 Scrape leftover found in the kitchen tools and equipment.
 Prewash the soiled tools to prevent large remnants of food to enter
the sink.
 Presort to systematize the storing of tools.
Procedure in washing, rinsing and sanitizing.
1. Clean sinks before using it.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
2. Wash-rinse-sanitize utilizing a 3-sink method or the so called bucket
method.
a) First compartment or sink- wash with a hot detergent solution.
b) Second compartment or sink- rinse off with clean, hot water to
remove the detergent and to be successful in washing, the rinse
water should be kept clean and once soiled, it should be replaced
at once.
c) Third compartment or sink- sanitize food contact surfaces of all
equipment and utensils using the immersion method with the
addition of clean solution such as hydrochloride( bleaching
agent), iodine or ammonium compound.
Tips and Warnings

 Wash glassware first, before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you
to use hotter water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften
hands while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot
be seen.
 Laundry detergents or automatic dishwater detergents should
not be used for hand washing dishes.
 Keep dishwashing liquid out of the reach of children.
Tips:
1. Dishes can be washed easily if you keep them under the water
while scrubbing them for particles to lift away. Bring the dish out
of the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a
few minutes of soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue
from the pan which causes staining the dish cloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Methods of Cleaning Equipment
 Foam – You use this to

increase the contact time of
the chemical solutions to
improve cleaning with less
mechanical force.
 High Pressure – used to

increase mechanical force, aiding
in soil removal. In high pressure
cleaning, chemical detergents are
often used along with an increase
temperature to make soil removal
more effective.
 Clean In Place (CIP) – is utilized to clean the interior surfaces of

tanks and pipelines of liquid process equipment. A chemical
solution is circulated through a circuit of tanks and or lines then
return to a central reservoir allowing the chemical solution to be
reused. Time, temperature and mechanical force are manipulated to
achieve maximum cleaning.
 Clean Out of Place (COP) – is utilized to clean the parts of filters
and parts of other equipment. This requires disassembly for
proper cleaning. Part removed for cleaning are placed in a
circulation tank and cleaned using a heated chemical solution and
agitation.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
 Mechanical – it normally involves
the use of brush either by hand or a
machine such as a floor scrubber.
Mechanical cleaning uses friction
for food soil removal.
Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped
and rinsed with warm water to remove loose foodsoils.
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 cleaningcycle.
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 soilresidues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any
alkaline residues left and removes any mineral soilpresent.
5. Sanitize – all equipment surfaces are rinsed or flooded with a
sanitizing agent. Both time and chemical concentration are
critical for optimumresults.
Sanitization
Sanitizing is done using heat, radiation, or chemicals. Heat and

chemicals are commonly used as a method for sanitizing in a
restaurant than radiation.
It is important to differentiate and define certain terminology:
• Sterilize refers to the statistical destruction and removal of all living

organisms.
• Disinfect refers to inanimate objects and the destruction of all
vegetative cells (not spores).
• Sanitize refers to the reduction of microorganisms to levels
considered safe from a public health viewpoint.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Appropriate and approved sanitization procedures are processes, and,
thus, the duration or time as well as the chemical conditions must be
described. The official definition (Association of Official Analytical
Chemists) of sanitizing for food product contact surfaces is a process
which reduces the contamination level by 99.999% (5 logs) in 30 sec.
General types of sanitization include the following:
• Thermal Sanitization involves the use of hot water or steam for a

specified temperature and contact time.
• Chemical Sanitization involves the use of an approved chemical

sanitizer at a specified concentration and contact time.
Methods of Sanitizing
1. Thermal Sanitizing. It involves
the use of hot water or steam.
There are three methods of
using heat to sanitizesurfaces
– 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 165oF (74 C). Cleaned
items must be exposed to these
temperatures for at least 30 seconds.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors influence the
effectiveness of chemical sanitizers. The three factors that must be
considered :
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).
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.
Characteristics of ideal chemical sanitizer
 Approved for food contact surface application

 Have a wide range or scope of activity
 Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilized and possess some detergency
 Low in toxicity and corrosivity
 Inexpensive
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Self-Check 1.1.3
MULTIPLE CHOICE
1. 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
2. Which of the following is the proper order/steps in cleaning kitchen

premises.
a. Rinse all surfaces with cold to hot water to remove
thoroughly all remaining chemical solution and food soil
residues.
b. Remove residual food soils from equipment surfaces
c. Scrape and Pre-rinse
d. Rinse all equipment surfaces with sanitizing agent
a. 2413 b. 3 142 c. 3 214 d. 1 2 34
3. 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
4. Which of the following should be practiced when using cutting

board to reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your
vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using
5. Which of the following methods are used to increase mechanical

force, aiding in soil removal. In this method of cleaning chemical
detergents are often used along with an increase temperature to
make soil removal more effective.
a. Foam
b. High Pressure
c. Clean In Place
d. Mechanical
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Directions: Arrange the following steps in cleaning and
sanitizing range in chronological order. Use A for the first step,
B for second and so on. Write your answer on a separate sheet
of paper.
1. When cool, wash top of range
2. Before replacing, rub with oil-damped cloth
______3. Remove all burnt sediments and wipe grease from top of range
after each use.
4.Clean oven by removing grates, scraping off food deposits,
washing and drying.
5. Run oiled cloth over top of range
6. Scrape grease from curbs and openings hinges.
7. Keep burners clean. Gas burners can be soaked and
scrubbed with stiff brush while electric burners should be
cleaned with a brush or with a damp cloth.
ENUMERATION:
A. GIVE 5 FUNDAMENTAL CLEANING PROCEDURES
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Answer Key Checklist 1.1.3
MULTIPLE CHOICE
1.D
2.C
3.D
4.B
5.B
B.
1.C
2.G
3.A
4.E
5.D
6.B
7.F
ENUMERATION:
A.
1. SCRAPE AND PRE-RINSE
2. CLEANING CYCLE
3. RINSE
4. ACID RINSE
5. SANITIZE
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
STORE KITCHEN TOOLS AND EQUIPMENT
1. Properly stored kitchen tools and equipment

2. Organized kitchen cabinets
___________________________________________________________________________
Proper Storage of Kitchen Tools and Equipment
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 in clean storage areas;and

 Handled properly to minimize
contaminationof food
contactsurface.
10 Steps in Organizing Kitchen

Cabinets
1. Pretend it has a glass door and that everyone is going to see
what’sinside.
2. Remove all the equipment and scrub shelves with soapywater.
3. Think about what you reach most often and make sure it gets a
position that’s easy toreach.
4. Take a cabinet full of glasses and line them up by color. Make
sure all ofthe front are facing out and straight. (JeffLewis-
Style)
5. Take a step back after one shelf is done and make someone else
look atwhat you’vedone.
6. They should be stored in a clean dry place adequately
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
protected against vermin and other sources
ofcontamination
7. Cups, bowls, and glasses must be inverted forstorage.
8. When not stored in closed cupboards or lockers, utensils and
containersmust be covered or inverted whenever possible.
Utensils must be stored on the bottom shelves of open
cabinets below the working toplevel.
9. Racks, trays and shelves must be made of materials that
are imperious, corrosive-resistant, non-toxic, smooth,
durable and resistant tochipping.
10. Drawers must be made of the same materials and kept
clean. Full-lined drawers are not acceptable, but the use of
clean and removable towelsfor lining drawers isacceptable.
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.
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?
Here’s a situation you can refer to when you experienced same case.
When you accidentally splashed liquid detergent in your classmate’s eye.
You should irrigate the eye with running water or an eye wash bottle for at
least 15
Minutes then cover the eye with a light eye patch. Then take him to a
hospital or doctor.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
SELF CHECK 1.1.4
Fill the blanks with the correct answer. Choose from the choices below:
repairman storing six
manufacturer’s abrasive thirty- six
____________1. Clean and wipe dry all equipment before____________________.
____________2. Follow the ____________instructions carefully before cleaning.
____________3. Never use an _____________ cleaner to clean the interior of the

oven as it can scratch the metallic walls.
____________4. A qualified service ____________should be called at the first

sign of defect seen in the cold storage equipment.
___________5. Store cleaned tools and equipment at least ___________________

inches above the floor.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Answer Key 1.1.4
1. Storing
2. Manufacturer’s
3. Abrasive
4. Repairman
5. Six
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
TASK SHEET 1.1.1a
Title: WASH DISHES

Performance Objective:
Given the needed supplies and materials, you should be able to:
Demonstrate Proper washing of dishes.

Supplies and Materials:
• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool.
• Dishrack for drying.
• Lint-free cloth for silverware
• Paper towels to dry pots and pans.
Chlorine
Tools and Equipment:

 Pots
 Pans
 Utensils
 Glassware
 China ware
Time Allotment:
 1:00 hour
Safety Precaution:
 Wear rubber gloves for protecting your hands in hot water
 Never dump sharp knives into soapy dishwater where they cannot
be seen.
 Laundry detergents or automatic dishwater detergents should not
be used for hand washing dishes.
Steps/Procedure:
1.) Prepare. -Wear rubber gloves if you have dry hands or other skin
problem. If you are wearing long sleeves, roll them up or put them under
the gloves. Wear aprons
2.) Scrape all the large pieces of food on the dishes and place it in a
compost bin or garbage can.
3.) Stack the dishes in the proper order namely: glassware, silverware,
china-ware, and utensils. Stack them to the right of the sink so that work
progresses from right to left.
4.) Fill the sink with water and add a considerable amount of detergent.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
The hotter the water, the better it’s sanitizing and grease- cutting
properties but use tolerable heat (66oC (150oF) or above.) so not to scald
yourself. Use rubber gloves.
5.) Wash the lightest soiled items first- Start with glasses, cups, and
flatware. Soap each piece individually and rinse in hot water.
6.) Wash plates, bowls, and serving dishes. Remember to scrape these
items before washing. Soap each piece gently and individually and rinse in
hot water. Remember to keep an eye when you should change the dish
washing water.
7.) Wash pots and pans last. Soak them first. Wash the pans thoroughly
and don’t forget to clean the bottoms. If anything was burnt or overcooked
to pots or casserole dishes, put a little extra soap and water in it and let it
stand while you wash the other dishes. Take note that any oil residue left
will lead to burn food during the next cooking session.
8.) Lay your dishes out on a rack to air-dry or wipe them clean with towel.
9.) There should be no visible matter and no "greasy" feel. Run a hand over
the dish to ensure that they are thoroughly cleaned. If there are still some
grease remaining, consider rewashing the item.
10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment
often using boiling water with bleach. When a sponge or brush starts to
smell unpleasant, throw it away.
11.) Wipe down the sink and your tools. Wipe down the sink, dish drainer,
and dishpan. Any rags, dish cloths, or sponges need to be left out to air
dry, or thrown into the washing machine. Remember to replace sponges
and rags frequently.
1. Prepare. 2. Scrape
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
3. Stack 4. Fill the sink with water.
5. Wash the lightest soiled items first.

6. Wash plates, bowls, and serving dishes.
7. Wash pots and pans last.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
8. Lay dishes out on rack. 9. No “greasy” feel.
10. Rinse out brush, sponge and allow to dry.
11. Wipe down the sink and your tools.
Assessment Method:
Portfolio Assessment, Performance Criteria Checklist
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Performance Criteria Checklist 1.1.1a
Trainee’s Name: Mia Selgua Date: August 14, 2017
CRITERIA YES NO
1. Demonstrated cleaning and sanitazing procedures and

techniques
2. Chemicals and clean potable water are selected and used

for cleaning and/or sanitizing kitchen equipment utensils,
and working surfaces
3. Equipment and/or utensils are cleaned and/or sanitized

safely using clean/potable water and according to
4. Clean equipment and utensils are stored or stacked safely
in the designated place
5. Cleaning equipment and supplies are used safely in

accordance with manufacturer’s instructions
7. Cleaning equipment are stored safely in the designated

position and area
8. Safety precaution and measures are followed.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
TASK SHEET 1.1.1b
Title: Clean and Sanitize Gas Range

Demonstrate proper cleaning and sanitizing kitchen equipment.

 Cleaning detergent(joy liquid dishwashing soap)
 Hot water
 Dishcloths, scrubbers, sponges, steel wool.
 Chlorine bleach( Zonrox Bleach)
 Oil for equipment ( Clean )
 Paper towels
 Washing gloves

 Range
 Washing sink
Time Allotment:
 1:00 hours
Safety Precaution:
 Wear rubber gloves for protecting your hands in hot water
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Steps/Procedure:
1. Range
a. Remove all burnt sediments and wipe
grease from top of range after each use.
b. Scrape grease from curbs and

openingshinges.
c. When cool, wash top ofrange
d. Run oiled cloth over top ofrange
e. Clean oven by removing grates, scraping

off food deposits, washing with sanitizer
and drying.
f. Keep burners clean. Gas burners can be

soaked and scrubbed with stiff brush
while electric burners should be cleaned
with a brush or with a damp cloth.
g. Before replacing, rub with oil-dampedcloth.
Assessment Method:
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Performance Criteria Checklist 1.1.1b
Trainee’s Name: Mia Selgua Date: ___________________
CRITERIA YES NO
1. Demonstrated cleaning and sanitizing procedures and

techniques




position and area
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
TASK SHEET 1.1.3
Title: Store kitchen tools and Equipment

Demonstrate proper storing of cleaned kitchen tools and equipment.
• Clean cloth for wiping
• Utensils
• Glass wares
• Bowls
• China wares
• Pots and Pans
 Portable carts
 Utensils
 Glassware
 China ware
 Kitchen cup board
 Clean towel for lining
Time Allotment:
 1:00 hour
Safety Precaution:
 Wear safety shoes to avoid slippery floor
 Used appropriate tools/ladder for unreachable location
 Bending position must observe for heavy materials.
Steps/Procedure:
 Clean and wipe dry tools and equipment before
storing.
 Used portable carts to transport cleaned and

sanitized tools and equipment to storage areas.
 Wash also the carts with hot water and

detergents with the addition of sanitizing
chemicals.
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
 Air dry and store utensils in a self-
draining position.
 Store cleaned tools and equipment at

least six inches above the floor.
 In racking, rack tools according to their

sizes. Do not overcrowd to prevent the
possibility of breakages or damages
 Keep the storage area clean at all times,
protected from pest infected and other
bacteria.
Assessment Method:
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.
Performance Criteria Checklist 1.1.3
Trainee’s Name: Mia Selgua Date: ___________________
CRITERIA YES NO
1. Demonstrated cleaning and sanitizing procedures and

techniques




position and area
Document No.
Date Developed:
DR.SUN YAT SEN
Developed by:
INSTITUTE
MS. MAILYN G.

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What is the purpose of this learning material?

What is the purpose of this learning material?

What are the core competencies covered in this module?

What are the core competencies covered in this module?

COMPETENCY

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title : CLEANING AND MAINTANING KITCHEN PREMISES

DR.SUN YAT SEN MARITIME INSTITUTE

Welcome to this Competency Based learning material for the Module

You are required to go through a series of learning activities in order

Recognition of Prior Learning (RPL)

 Actual experience on the job;

NO UNIT TITLE MODULE TITLE CODE

Clean and maintain Cleaning and maintaining TRS512328

3 Prepare appetizers Preparing appetizers TRS512381

5 Prepare sandwiches Preparing sandwiches TRS512330

6 Prepare meat dishes Preparing meat dishes TRS512383

7 Prepare vegetables Preparing vegetables dishes TRS512384

8 Prepare egg dishes Preparing egg dishes TRS512385

11 Prepare seafood dishes Preparing seafood dishes TRS512334

12 Prepare desserts Preparing desserts TRS512335

13 Package prepared food Packaging prepared food TRS512340

How to use this competency-based learning materials-------------------------2

Learning Outcome #1: Clean, Sanitize and Store equipment----------------2

Information Sheet 1.1.1 Kitchen Tools and Equipment---------------------10

Information Sheet 1.1.2 Chemicals used in Cleaning and sanitizing

Self Check 1.1-2 ----------------------------------------------------------------------------24

Answer Key 1.1-2---------------------------------------------------------------------------26

Information Sheet 1.1.3 Cleaning and Sanitizing kitchen tools and

Self Check 1.1.3 ---------------------------------------------------------------------------34

Answer Key ----------------------------------------------------------------------------------36

Information Sheet 1.1.4 Store kitchen tools and equipment-------------37

Self Check 1.1.4 ---------------------------------------------------------------------------39

Answer Key ----------------------------------------------------------------------------------40

Task Sheet 1.1.1a Wash Dishes-------------------------------------------------------41

Performance Criteria Checklist 1.1.1a---------------------------------------------45

Task Sheet 1.1.1.b Clean and Sanitize Gas Range-----------------------------46

Performance Criteria checklist 1.1.1b---------------------------------------------48

Task Sheet 1.1.3 Store Kitchen tools and Equipment-----------------------49

Performance Criteria Checklist---------------------------------------------------51

Unit of Competency: Clean and maintain kitchen premises

Module Title: Cleaning and maintaining kitchen premises

Nominal Duration: 21Hrs.

Summary of Learning Outcomes:

Upon completion of this module, you must be able to:

LEARNING OUTCOME NO. 1

If you feel that you are now knowledgeable

4. Read Information sheet If you have some problem on the content of

If you feel that you are now knowledgeable

2. Perform task sheet Evaluate performance using Performance

If found competent, proceed to the next task.

If found competent, proceed to the next task.

7. Perform task sheet 1.1-5 on Evaluate performance using Performance

If found competent, proceed to the next task.

Kitchen tools and equipment

1. Identify with kitchen tools and equipment

Aluminum is mostly used in the kitchen

Stainless Steel is the most