LEARNER’S PACKET NO.

1
QUARTER 1
Name of Student:
Learning TLE-HE-COOKERY-GRADE 9
Area/Grade Level:
Date:
Activity Title: Clean, Sanitize, Store Kitchen Tools, Utensils and
Equipment

I. INTRODUCTORY CONCEPT:

Cleaning and sanitizing procedures must be part of the standard operating

procedures that make up your food safety program. Improperly cleaned, unclean and
unsanitary surfaces allow harmful microorganisms to be transferred from one food to the
other that causes food contamination.

Cleaning is the process of removing dirt 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 dirt,
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 COMPOUND
1. Detergents are used to routinely wash tableware, surfaces,
and equipment. Detergents can penetrate soil quickly and soften it.
Examples include dishwashing detergent and automatic dishwasher
detergents.

2. Solvent cleaners are used periodically on surfaces where

grease has burned on. Solvent cleaners are often called
degreasers.

3. Acid cleaners are used periodically on mineral deposits

and other soils that detergents cannot remove. These
cleaners are often used to remove scale in ware washing
machines and steam tables.

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4. Abrasive cleaners 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 cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils
are the following:
1. ammonia 5. timsen
2. dish washing liquid 6. disinfectants
3. chlorine 7. soap
4. carbolic acid

Are you ready to clean kitchen tools and equipment? Here are the procedures
on how to wash regular dishes.

Steps in Washing Dishes

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 too.

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, chinaware, 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. The hotter the water,
the better it’s sanitizing and grease cutting properties but use tolerable heat (66 oC (150oF) or
above.) so not to scald yourself.

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 a 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.

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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.

Washing with Dishwasher

1. Load it up.
2. Fill your dishwasher logically. Establish a routine, and stick with it for most loads.

Things to consider:

Many dishwashers have a variety of spacing’s to accommodate large bowls, small bowls,
utensils, dishes, and plates of varying sizes—on the bottom shelf. The top shelf is given to
shorter items such as glasses, mugs, jars, and long utensils such as spatulas and stirring
spoons.

Don't crowd the dishes. Fill your dishwasher full, but not crammed—maximize the cleaning
capacity of the dishwasher and minimize excessive water usage. Add detergent. Fill the
detergent dispenser with cleanser either liquid or powder and close it up. You can add extra
cleanser in a secondary cup should dishes be excessively filthy. Add a rinsing agent to
prevent spotting, if necessary.

Turn it on. Set the timer as necessary. A shorter time for lightly-soiled dishes, or a longer
time for heavily-soiled pots, pans, and dishes.

Dry the dishes. You can use a heated dry (but be careful of plastic dishes or containers), or
use air drying. Dishes will still dry relatively quickly, as dishwasher water is usually heated to
140°F.

Methods of Cleaning Equipment

 Foam. This is used to increase the contact time of the chemical solutions to improve
cleaning with less mechanical force.

 High Pressure. This is 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). It 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). It is utilized to clean the parts of filters and parts of other
equipment. This requires disassembly for proper cleaning. Parts removed for
cleaning are placed in a circulation tank and cleaned using a heated chemical
solution and agitation.

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  Mechanical. This 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. A soiled equipment surfaces are scraped and rinsed with
warm
water to remove loose food soils.
2. Cleaning Cycle. The removal of residual food soils from equipment surfaces is
based
on the manipulation of the four basic cleaning factors and the method of
cleaning.
Typically, alkaline chemical solutions are used for the cleaning cycle.
3. Rinse. Rinse all surfaces with cold to hot water, depending on the temperature of the
cleaning cycle, to thoroughly remove all remaining chemical solution and food
soil residues.
4. Acid Rinse. A mild acid rinse of the equipment neutralizes any alkaline residues left
and removes any mineral soil present.
5. Sanitize. All equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.

Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing 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-damped cloth.

2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

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4. Refrigerator
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly

5. Sink and Drains

a. Keep outlet screened at all times
b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2 gal. of
water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow
e. Replace washers immediately on leaking faucets.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation. The item to be
sanitized must first be washed properly before it can be properly sanitized.

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot water or steam. There are three methods
of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most
common method used in restaurants. If hot water is used in the third compartment of a
three-compartment sink, it must be at least 171ºF (77ºC). If a high temperature ware
washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at
least 180ºF (82ºC). For stationary rack, single temperature machines, it must be at least
165oF (74ºC). Cleaned items must be exposed to these temperatures for at least 30
seconds.

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 are:
a. Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is between
55ºF (13ºC) and 120ºF (49ºC).
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 soluble and possess some detergency.

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 • Low in toxicity and corrosivity
• Inexpensive

Advantages of Heat Sanitizing over Chemical Sanitizing Agents

• It can penetrate small cracks and crevices.

• It is non-corrosive to metal surfaces.
• It is non-selective to microbial groups.
• It leaves no residues.
• It is easily measurable.

Proper Storage of Kitchen Tools, Equipment and Utensils

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 contamination of food contact surface.

HOW TO ORGANIZE KITCHEN CABINETS

Taking the time to arrange your kitchen cabinets in a systematic fashion will make
your life easier in the long run. We've made it simple with 10 steps to organizing your
cabinets. Once you're done browsing our tips, try using these techniques in your home to
save time, space and energy.

If you are looking to update your kitchen cabinets, consider installing pre-assembled kitchen
cabinets and personalize where you position commonly used drawers and cabinets to help
keep your kitchen organized.

10 STEPS TO ORGANIZE KITCHEN CABINETS

1. CLEAN THEM OUT

Have a fresh start by cleaning your kitchen cabinets. Remove all the items from your
cabinets and drawers and arrange them on your kitchen counter. This will allow you to reach
all the tricky surfaces with a sponge or microfiber cloth to get rid of any unwanted or expired
items that have been hiding in the back.

Tip: You can make your own cleaner that works on metal, vinyl, plastic or wood cabinets by
combining one part oil-cutting dish soap or laundry detergent with two parts water in a spray
bottle.
2. PROTECT WITH LINING
Before returning your kitchen supplies to their proper place, line the bottom of your drawers
and cabinets with gripped shelf liner. Liners provide stability to the base of the cabinet or
drawer, keeping the items from slipping and falling.

Tip: In places you want to avoid slippage, use a sturdy beaded grip liner. Use a ribbed shelf
liner in areas that you might not want as much grip such as the pantry shelves where you
store plates or dishes that you frequently use.

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3. HEAVY ITEMS ON BOTTOM SHELF
When organizing your dishes in your cabinets, group the larger, heavier items on the bottom.
By positioning the big plates and bowls on the bottom shelf, you'll have an easier time taking
them in and out of your cabinet.

Tip: Since glasses are lighter, they can be stored on a higher shelf that's still within reach. If
you have glasses for special occasions such as wine glasses or champagne flutes, place
them on a less frequented shelf since you don't need to access them as often.
4. CONSIDER PROXIMITY
No one likes unloading the dishwasher, so make the process easier for yourself. Store
dishes that you use often such as plates and bowls in a cabinet close to the dishwasher.
This will make them easier to return to their place when clean.

Tip: Store common items such as plates, bowls and cups in the same cupboard so they can
all be unloaded to one spot.
5. STACK POTS AND PANS
Keep the large, uniquely shaped pots and pans out of the way by storing them in a bottom
cabinet. Stack the pots and pans on one side of the space and the lids on the other. This will
make them accessible and easy to find.

Tip: It is easy to accumulate pots and pans. When you clean out this cabinet, make sure you
only keep the ones that you use. If you have multiples of the same size, consider donating
them to a local shelter.
6. GROUP SIMILAR INGREDIENTS
To save time, group ingredients that are commonly used together in the same cabinet. This
way when you are baking a recipe, you don't have to open every cabinet searching for
similar ingredients such as flour, sugar and salt. This will make the clean-up process easier
as well.

Tip: Try using baskets or bins to store these items. When the ingredients are needed, simply
pull out one basket and place it on the counter so everything is at eye level.
7. LABEL EVERYTHING
No one wants to start their day by accidentally pouring salt in their coffee. Prevent any
potential mix up by labeling everything. To add a design element to your cupboard, use
chalkboard stickers to label all of your containers.

Tip: Label your containers with expiration dates so you know when the item will go bad.
8. UTILIZE A SPICE RACK
Are you tired of sorting through your spices and knocking over bottles to try to locate the
right one for your recipe? Place each container on a rack in your cabinet. This way you can
find the correct spice by pulling them all out at once, then neatly returning the ones you don't
need.

Tip: The labels on bottles often fade. Create new labels for the bottles to help you find the
right spice.
9. ORGANIZE UTENSILS IN DRAWERS
Do your drawers get stuck shut from a whisk or ladle being wedged in too tightly? Avoid
getting frustrated by keeping your drawers organized. The key is to use dividers. Section off
the drawer so each utensil has its designated spot.

Tip: Do not over pack the drawers. Get rid of anything you aren't using. Unless you're a
professional chef, you likely don't need five identical spatulas.

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10. KEEP CLEANING SUPPLIES CLOSE
The kitchen becomes a messy place, no matter how careful you are. Store your cleaning
supplies under the sink so they are out of the way yet easily accessible. When cleaning out
this area, make sure to throw away any empty or expired bottle of cleaning solution.

Tip: Keep any extra rags or towels under the sink so you can wipe up a spill at a moment
notice.

II. LEARNING SKILLS FROM MELCs:

LO 1. Clean, sanitize, and store kitchen tools and equipment
1.1 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions
1.3 Clean and sanitize kitchen tools in accordance with prescribed standards
1.4 Store cleaned kitchen tools and equipment safely in the designated space

III. LEARNING ACTIVITIES:

Activity 1. Direction: Identify the following sentences that are being describe. Write your
answer in the blank provided in each number.

_______________ 1. The process of removing food and other types of soil from a
surface, such as a dish, glass or cutting board.

_______________ 2. The most popular material used for kitchen tools/equipment, but
it is more expensive.

_______________ 3. Generally used to remove heavy accumulations of soil that are

difficult to remove with other cleaning compounds.
_______________ 4. A commonly referred to as degreasers used on surfaces where
grease has burned on.
_______________ 5. Use periodically on mineral deposits and other soils that
detergents cannot remove. Commonly used to remove scales.

Activity 2. PERFORMANCE TASK

What to do:

 Make a video presentation of the step by step procedure in cleaning, sanitizing, and
storing of the tools and equipment after using. If no gadget available write a narrative
on how to clean, sanitize, and
 Send your output to your TLE teacher via email or messenger.
What I need:

 Dish soap

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  Hot water
 Sink or dishpan (or any available dish washing area/facility)
 Dishcloths, scrubbers, sponges, steel wool.
 Dishrack for drying (or improvised drying area/facility)
 Lint-free cloth for silverware
 Paper towels to dry pots and pans (or any available clean cloth)
What to wear:

 Hairnet
 Apron
 Face Mask
Reflection:
Write a narrative of the activity performed. How did you find the activity?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

IV. RUBRICS
ACTIVITY 2. Your output will be rated using the scoring rubric.

P E R F O R M A N C E L E V E L
Dimension
Very Needs
Excellent (4 Satisfactory Satisfactory (2 Points
Improvement
pts.) (3 pts.) pts.) Earned
(1 pt.)
1. Proper care of Proper care and Proper care of Handling of tools Handling of u
tools and handling of tools tools and and equipment tools and
equipment. and equipment equipment correctly, but less equipment
were manifested correctly and confidently incorrectly and
correctly and confidently sometimes. less confidently
confidently at all most of the most of the time.
time. times.

2. Application Manifests very Manifests Manifests Manifests less

of procedures. clear clear understanding of understanding of
understanding of understanding the step-by-step the step- by-step
the step- by-step of the step- procedure but procedure
Procedure. by-step sometimes seeks seeking
procedure clarification. clarification most
of the time.
3. Work Works Works Works Works
management independently independently independently independently but
Skills. with ease and with ease and with ease and with assistance
confidence at all confidence confidence from others most
times. most of the sometimes. of the time.
time.
4.. Safety work Observes safety Observes Observes safety Most of the time
habits. precautions at safety precautions not observing

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 all times. precautions sometimes. safety
most of the precautions.
time.
5.Completeness Task is Task is Task is nearly Task is started
of Task. completed completed completed but not
following the following the following the completed
procedures in procedures in procedures in the following the
the the project project plan. procedures in the
activity. plan project plan.
6. Time Work completed Work Work completed Work completed
management. ahead of time. completed (mins/hours/days) (mins/hours/days)
within allotted beyond. beyond.
time.

TOTAL POINTS

V. ANSWER KEY

Activity 1 Activity 2. Performance Reflection

Task
1. Cleaning
2.Stainless Steel Answer may vary
Output will be rated using
3.Abraisive Cleaners the scoring rubric.
4. Solvent Cleaners
5.Acid Cleaners

VI. REFERENCE

Education, Department of. 2016. "Technical Vocational Livelihood Education COOKERY Manual." In
COOKERY Module 1, by Department of Education, 30-51. Pasig City: DepEd-BLR.

KINGS, KITCHEN CABINET. 2021. KITCHEN CABINET KINGS. Accessed August 4, 2021.
https://kitchencabinetkings.com/ideas/how-to-organize-kitchen-cabinets?
__cf_chl_jschl_tk__=pmd_aa667a5690b6fd7b77a918c318103b6c9d7c6da2-1628133445-0-
gqNtZGzNAjijcnBszQi6

Note: Practice Health Protocols at All Times.

Prepared by: Validated by: Edited by:

Maryjane D. Matalote SONIA M. SALES ALBERTO NOLASCO

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Reviewed by: