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TLE
Quarter 1 – Module 2:
Cookery
Technology and Livelihood Education
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
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 module 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.

Development Team of the Module

Writers:Bai Dido L. Mamalimping, Normalyn S. Omnes, Musharifa A. Kanakan, Emilie P.
Solvero, AsiahKathleya Suzanne R. Tiboron, MiharbiTibungcog, Lynie G.
Bongbonga, Normina L. Kabalu, Norhayma J. Paning, Pahima M. Eman
Editors:Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist:Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain - REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. DIstor Ed.D – EPS, EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGENRegion

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 2:
Cookery
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Self-Learning Module (SLM)

onClean and Sanitize Kitchen Tools and Equipment!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood EducationSelf-Learning Module

(SLM)Clean and Sanitize Kitchen Tools and Equipment!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to prepare cleaning and sanitizing agents according to manufacturer’s
specification.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 2 – Prepare Cleaning Agents.

After going through this module, you are expected to:

1. prepare cleaning agents in accordance with manufacturer’s instructions.

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 What I Know

Let us determine how much you already know on the preparation of cleaning and
sanitizing agents for kitchen tools and equipment. Take this test.

A.Identification.Identify what is referred to in each number.

_____ 1. It is the most used sanitizer in the kitchen.
_____ 2. It is a natural cleaning agent that should not be used onmarble surfaces
because it may cause damage.
_____ 3. It is used to scrub dishes, surfaces, and stains.
_____ 4. It is used to kill mold and mildew spores.
_____ 5. This can be used to scrub surfaces just like other abrasive cleanser anda
good deodorizer.

B. True or False.Write true if the statement is correct and write false if it is incorrect.
_____ 6. Vinegar is great as a deodorizer.
_____ 7. Lemon juice is can be used to dissolve soap scum and hard water deposits.
_____ 8. Chlorine is only used for sanitizing kitchen surfaces.
_____ 9. Baking soda absorbs bad odor.
_____ 10. Detergent is a sanitizing agent.

Lesson
Prepare Cleaning Agents
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How are you? Are you ready for the next lesson?After identifying the different
chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment, in
this lesson, you will learn to prepare different cleaning and sanitizing solutions. Good
luck!

What’s In

Let us take a look….

Cleaning and sanitizing are often used interchangeably. They have two purposes.
Cleaning is the removal of dirt or unwanted material from equipment and working
area with the use of appropriate cleaning agents. Sanitizing is the treatment of clean
surfaces with chemical or physical agents, for example heat, to reduce
microorganisms that cause disease and/or spoilage to levels considered safe for
public health. There are different kinds of cleaning and sanitizing chemicals that can
be bought in the market. Cleaning naturally is also a good idea wherein available

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materials at home can be used as agents for cleaning and sanitizing kitchen tools,
and equipment.

What’s New

ACTIVITY 1
Directions: Below is a list of competencies in preparing cleaning agents. Put a check
(√) on the appropriate space provided for that corresponds to the extent of knowledge
and skill you have learned.

Legend:
1 – Not much
2 – A little
3 – A lot

How much do I How skilled am I How interested

Competency know about this? in using this? am I in learning
more about this?

1 2 3 1 2 3 1 2 3

Materials used in
cleaning.
Use of natural
cleaning and
sanitizing agents in
cleaning kitchen tools
and equipment.
Use of chemicals in
cleaning and
sanitizing kitchen
tools equipment.
Prepare cleaning
agents in cleaning and
sanitizing kitchen
tools and equipment.
Clean and sanitize
kitchen tools,
equipment, and
working premises.
TOTAL

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 What is It

A. Why clean and sanitize?

Proper cleaning and sanitizing of tools, equipment, and workplace will:
1. remove dirt and/or food material that harbor microorganisms.
2. eliminate bacteria.
3. prevent contamination.
4. extend shelf life.
5. improve food safety.
6. reduce risks of involvement in food poisoning.

B. Typical Materials for Cleaning

1. Sponge
2. Brush
3. Detergent
4. Hydro – chloride

C. How to prepare natural and chemical cleaning and sanitizing agents?

The following are some of the cleaning and sanitizing agents that are used in the
kitchen and how to apply it to tools, equipment, and some kitchen areas.

Cleaning Agents Tools/Equipment How to Clean it?

to be Cleaned and
Sanitized

Baking soda pots and pans that Sprinkle the surface generously with
have baked – on baking soda. Soak it with dish
residue detergent and hot water for 15
minutes.

Place a box in therefrigerator and

refrigerator and
freezer to absorb odors. Put
freezer
itanywhereyou need deodorizing
action.

Vinegar stove top, appliances Mix asolution of 1-part water to 1-part

counter tops, vinegar in a cleanspray bottle and you
have a solution that will cleanmost
and floor
areas of your kitchen.

Note: Improperly diluted vinegar is

acidic andcan eat away tile grout.
Never use vinegar onmarble surfaces.

Lemon juice Use to scrub dishes, Cut a lemon in half, squeeze, and
scrub it to the affected surface. You

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 surfaces, and stains. can let it sit for few minutes before you
rinse.
It can also be used to
dissolve soap scum Note: Do not apply it to natural stones
and hard water and brass plated tools equipment and
deposits. kitchen surfaces.

Chlorine Use to sanitize Mix 54 ml of chlorine in 5 gallons of

kitchen equipment. water. Soak it for 2 – 5 minutes then
rinse.

Borax Ovens Mix two tablespoons of liquid dish

soap, two teaspoons of borax into two
cups of warm water.

Note: Borax is also used to kill mold

and mildew spores while removing
equipment or surfaces stains.Apply
and let sit for 20 minutes and then
scrub.

Tips and Reminders for Preparing Cleaning Agents

1. Laundry detergents should not be used for washing dishes.

2. Do not use any abrasive cleaning materials on self-cleaning ovens.
3. The right cleaning agent must be selected because not all cleaning agents can
be used on food – contact surfaces.
4. Read the manufacturer’s instruction. It contains necessary reminders to the
user on how to use the product properly.
5. Finish the cleaning with sufficient low-pressure cold water to remove
detergent solutions and leave the surfaces clean.

What’s More

How was the topic? Now, let us dig deeper! Do this activity.

ACTIVITY 2

Direction: Think of product brands of the different cleaning agents that can be found
in your locality/market. List them down in your activity sheet and explain where and
how to use those products.

You will be scored using the following criteria.

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 Criteria 4 3 2 1

Clear Exceptionally Generally Lacks clarity, Unclear

clear, easy to clear, able to difficult to impossible to
follow follow follow follow

Concise The The The The

explanation explanation explanation explanation
posed and posed and posed and posed and
methods used methods used methods used methods used
are advanced are are somewhat are inadequate
appropriate simple

Comprehensive Thorough and Substantial Partial or not Misunderstan

comprehensiv explanation comprehensiv ding or serious
e explanation e explanation misconception
on the
explanation

Relevant Highly Generally Somewhat Irrelevant

relevant relevant relevant

What I Have Learned

Are you learning? Let us now check your understanding.

ACTIVITY 3

Direction: Answer the following in your activity sheet.

1. Why is it necessary to clean tools and equipment before and after using it?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .

2. Why is it important to read and follow the manufacturer’s instruction in

usingcleaning agents for tools and equipment?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .

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 What I Can Do

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

ACTIVITY 4. I DO WHAT I LEARNED

Direction: Let the students demonstrate the following:
a. prepare cleaning solution for appliances counter tops.
b. prepare sanitizing solution for selected kitchen equipment.

Note: Upon completion of the activities, you will be graded using the following
rubrics:

1. Prepare cleaning solution for appliances counter tops

STEPS EXCELLENT (3) SATISFACTORY NEEDS

(2) IMPROVEMENT
(1)

1. Prepare the
needed tools and
materials.
2. Measure the
right amount of
vinegar and water
correctly.
3. Place cleaning
solution in a
container.
4. Observed
sanitary
procedures while
doing the activity.

TOTAL SCORE

2. Prepare sanitizing solution for selected kitchen equipment

STEPS EXCELLENT (3) SATISFACTORY NEEDS

(2) IMPROVEMENT
(1)

1. Prepare the
needed tools and
materials.
2. Measure the
right amount of

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chlorine and
water correctly.
3. Place sanitizing
solution in a
container.
4. Observed
sanitary
procedures while
doing the activity.
TOTAL SCORE

Assessment

A. Multiple Choice.Read each question carefully and choose the best answer from
the options given. Write only the letter of your answer in your notebook.
1. How many part/s of vinegar should be mixed in a part of water for cleaning
kitchen utensils and surfaces?
a. 1 part
b. 2 parts
c. 3parts
d. None of the above
2. How will you clean pots and pans that have baked – on residue using baking
soda?
a. Scrub it to the affected surface.
b. Apply and let sit for 20 minutes and then scrub.
c. It is not advisable to use baking soda for pots and pans.
d. Sprinkle the surface generously with baking soda. Soak it with dish
detergent and hot water for 15 minutes.
3. How will you prepare a sanitizing solution for kitchen equipment?
a. dilutes 27 ml of chlorine in 5 gallons water
b. dilutes 54 ml of chlorine in 5 gallons water
c. dilutes 125 ml of chlorine in 5 gallons to water
d. dilutes 10.8 ml of chlorine in 5 gallons of water
4. Which of these is the most used sanitizer in Food Processing?
a. chlorine
b. vinegar
c. sodium chloride
d. calcium chloride
5. How will you prepare a cleaning solution for oven using borax?
a. dilute 10.8 ml of borax in 5 gallons of water
b. dilute 25.8 ml of b in 5 borax in 10 gallons of water
c. Mix two tablespoons of liquid dish soap, two teaspoons of borax into two
cups of warm water.
d. None of the above

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B. Modified True or False.Write true if the statement is correct and change the
underlined word if it is false to make the statement correct.
____ 6. Baking soda is great as a deodorizer.
____ 7. Chlorine is can be used to dissolve soap scum and hard water deposits.
____ 8. Chlorine is used for sanitizing kitchen tools equipment and premises.
____ 9. Baking soda absorbs good odor.
____ 10. Detergent is a cleaning agent.

Additional Activities

Congratulations! You almost accomplish the module. For your last task, List down
five ( 5 ) cleaning and sanitizing agents in your home and take note of the do’s and
don’ts written in the manufacturer’s specification of the product. Write your answer
in your activity sheet.

Cleaning and sanitizing Do’s Don’ts

agents

1.

2.

3.

4.

5.

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 14
What I Know Assessment
A. Identification A. Multiple Choice
1. Chlorine 1. A
2. Vinegar 2. D
3. Lemon Juice 3. B
4. Borax 4. A
5. Baking Soda 5. C
B. Modified True or
B. True or False
False
6. False 6. True
7. True 7. Lemon Juice
8. False 8. True
9. True 9. Bad
10. False 10 True
Answer Key
References

https://www.angieslist.com/articles/home-cleaning-tips-vinegar-and-baking-
soda.htm

https://www.hunker.com12312114/how-to-make-cleaning-solution-with-baking-
soda-and-vinegar

Technical-Vocational-Livelihood Home Economics (Manual 1)

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph