SHS

G-11/12

Technical Vocational Livelihood

Home Economics
TVL – Grades 11/12
Module 1: PECs and Clean, Sanitize, and Store Kitchen Tools and Equipment
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Under Secretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Belinda Chavez Rull
Editor: Diana Rose B. Conel
Illustrator/Layout Artist: Grace A. Beltran
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)
 G-11/12

TVL
Quarter 1 - Module 1

Personal Entrepreneurial
Competences (PECs)
and
Clean, Sanitize, Store Kitchen
Tools and Equipment (KP)
INTRODUCTION
In this module, you will learn more about entrepreneurship and the entrepreneurial
competencies related to Cookery and gives idea in cleaning, sanitizing and storing kitchen
tools and equipment as well.

You will also have some activities that will align your competencies with those of
successful practitioners and demonstrate the standard operating procedures in cleaning,
sanitizing and storing of kitchen tools and equipment.

Objectives

At the end of this lesson, you should be able to:

1. Recognize the Personal and Entrepreneurial characteristics (PECS);

2. Identify job opportunities through customers’ needs and wants and/market
analysis;
3. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
4. Prepare cleaning agents in accordance with the manufacturer’s
instructions/procedure; and
5. Clean, sanitize and store kitchen tools and equipment in accordance with prescribed
standards.

Vocabulary List

A substance used for cleaning and sanitizing equipment and kitchen

Chemicals
surface
The risk of contaminating the foods with bacteria or with chemicals used
Contamination
in cleaning
Entrepreneur A person who organizes and operates a business/businesses.

Equipment Supplies or tools needed for a special purpose

Kitchen A room in which food is prepared and cooked.

Tool A handheld device that aids in accomplishing a task

A simple and useful device that is used for doing tasks in a person’s
Utensils
home and specially in the kitchen.
 Pre-Test

Direction: Read the following statements carefully then choose the best
answer from the given choices. Write only the letter of your answer in your
TLE notebook.

1. Erwin 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. Abrasive c. Detergent
b. Acid Cleaner d. Solvent Cleaner

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

a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils

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

1. Rinse all surfaces with cold to hot water to remove thoroughly all
remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent

a. 4 3 2 1 c. 2 3 1 4
b. 3 2 1 4 d. 1 2 3 4

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. Is done using heat, radiation or chemicals to eliminate bacteria and viruses.

a. Washing c. Cleaning
b. Sanitizing d. Wiping

Refer to the Answer Key.

What is your score?
 Learning Outcome 1

ASSESS PERSONAL ENTREPERNEURIAL

COMPETENCIES

What’s New?
Discover

View Online Video: Learn by Viewing on the

“How to Clean and Sanitize Kitchen Tools and Equipment”
https://www.youtube.com/watch?v=eyI5--dMHXU
Then do Self-Check 1.1 to know your level of understanding.

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check, Activity and Task
Sheet to know how much you have learned.

Lesson Information 1.1

Personal Entrepreneurial Competencies
There have been many studies to characterize “the entrepreneurial personality”;
although there is no isolated set of traits that guarantee success, there were identified
behaviours found common to most successful entrepreneurs. There is a well-known research
on human behaviour done by McClelland and McBer which identified 10 behavioural patterns
organized into three general clusters: the achievement, planning, and power clusters
(SERDEF, 2007; 1998). It was found out that these behaviours were also typical
entrepreneurial behaviours. The entrepreneurial qualities, more known as the Personal
Entrepreneurial Competencies (PECs) are as follows:

Achievement Cluster
• Opportunity seeking – Entrepreneurs have a good eye for spotting business
opportunities and acts on these opportunities appropriately.

• Persistence - Entrepreneurs do not easily give up in the face of obstacles. They

will take repeated or different actions to overcome the hurdles of business. This
includes making a personal sacrifice or extraordinary effort to complete a job.
 • Commitment to work contract - Entrepreneur do their best to satisfy customers
and to deliver what is promised. They accept full responsibility for problems
when completing a job for customers.

• Risk-taking - Entrepreneur are known for taking calculated risks and doing tasks
that are moderately challenging.

• Demand for efficiency and quality - Entrepreneur see to it that the business
meets or exceeds existing standards of excellence and exerts efforts to improve
past performance and do things better. They set high but realistic standards.

Planning Cluster

• Goal setting - Entrepreneur knows how to set specific, measurable, attainable,

realistic, and time-bound (SMART) goals. It is easy for them to divide large
goals into short-term goals.
• Information seeking - Entrepreneur update themselves with new information
about her customers, the market, suppliers, and competitors. This is rooted to
their innate sense of curiosity.
• Systematic planning and monitoring - Entrepreneurs develop and use logical,
step-by-step plans to reach their goals. They monitor progress towards goals
and to alter strategies when necessary.

Power Cluster

• Persuasion and networking - Entrepreneurs know how to use the right

strategies to influence or persuade other people. They have naturally
established a network of people who they can turn to in order to achieve their
objectives.
• Self-confidence - Entrepreneurs have a strong belief in themselves and their
own abilities. They have self-awareness and belief in their own ability to
complete a difficult task or meet a challenge.

Business Environment and Market

The study of the business environment in a particular location has far-reaching and
long-term effects on a small or micro enterprise’s viability. In fact, business ideas and
opportunities are partly shaped or determined by the business location. Unless it is possible
to migrate to more favourable locations, the ideas and opportunities for business will
oftentimes be delimited to the surrounding areas.
The business environment consists of both the tangible and intangible factors that
affect either the external or internal business operations. They may include the land area
available for economic zones, the physical layout and barriers such as rivers, parks or lakes,
and building obstructions as well as the transportation network; all of which are considered
tangible factors. They also include the demography of clients and suppliers, the competitors
in the locale/area and the available technology for production. The intangible factors, on the
other hand, include the sub-culture, industry trends, economic and government activity or the
political situations in the area.

Physical
Environment
Living
conditions,
Facilities,
Barriers

Demography
Government Potential
Regulations target, client,
and Policies migration
pattern

Your
Business

Culture
Technology Sub-culture,
Trend Race,
Production Emotional
Environment

Economy
National,
International -
Competitors

Lesson Information 1.2

 Clean, Sanitize, Store Kitchen Tools and Equipment

Cleanliness is very vital in every kitchen where food is cared for, prepared, cooked,
and served. In order to avoid food contamination, kitchen tools, equipment and other
utensils used in the preparation of foods as well as its premises should be cleaned,
sanitized, and store properly after each use.
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to another.
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 Compound

1. Detergents. These are cleaning agents, solvents or

any substance used to wash tableware’s, surfaces, and
equipment. Example: soap, soap powders, cleaners,
acids, volatile solvents and abrasives.

2. 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.

3. 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 build-up on dishwashing machines and rust on
shelving. (Ex.: phosphoric acid, nitric acid, etc.) These
products vary depending on the specific purpose of the
product.
 4. Abrasive. This is 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
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

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 must be scrape 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 (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 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.
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 the Dishwasher

Load it up.

Fill your dishwasher logically. Establish a

routine, and stick with it for most loads.

Don't crowd the dishes. Fill your dishwasher

full, but not crammed—you'll maximize the
cleaning capacity of your 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 your 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.
 Cleaning the Cutting Board
The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure
to bacteria. Proper cleaning of the cutting board is essential to your good health. Whether
you use a wood or a plastic cutting board, you should clean and sanitize it after every use.
After you used the cutting board for slicing, dicing, or
chopping all kinds of neat goodies, use a metal scraper or
spatula to scrape away any remaining bits and pieces of
food. Throw the scrapings into the garbage disposal,
garbage receptacle, or trash bin. Scrub the board with hot,
soapy water thoroughly. If your dishwasher reaches a
temperature of at least 165°F, then you can probably place
a high-density plastic cutting board into the dishwasher.
Moreover, if your dishwasher has an antibacterial cycle, use it to wash the cutting board.
Otherwise, scrub it by hand. Allow the board to air dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following procedure: wet
the stained area with water and sprinkle it with salt and allow the salt to sit undisturbed for
twenty-four hours. Rinse the salt from the cutting board with
clean water. Using the salt and clean water, create a paste.
Use a clean nylon scrubbing sponge or a clean toothbrush to
scour or scrub the paste on the stained area of the cutting
board. Rinse the area clean with fresh water. Repeat the
procedure to guarantee that you have removed all of the
stain. Rinse the board clean. Scrub the cutting board with hot,
soapy water and rinse with clean water. Allow it to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid chlorine
bleach solution. For this solution, combine one teaspoon of bleach to one quart of water.
Pour the solution onto the entire surface area of the board and allow it to sit undisturbed
for several minutes. Rinse the board clean with water.
Allow it to air dry or use a clean cloth to dry it.
If you prefer, you may use a vinegar solution in
place of the bleach solution. Simply combine one-part
vinegar to five parts water. Use this solution in the
same manner as the one explained for the bleach
solution.

Storing the Cutting Board

Once the cutting board has completely dried, it is time to store it. Cutting boards
should be stored vertically or in an upright position. This helps to avoid moisture from
getting trapped underneath the board and the accumulation of dust or grime.
 Methods of Cleaning Equipment

1. Foam – You use this to increase the contact time

of the chemical solutions to improve cleaning with
less mechanical force.

2. 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.

3. 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.

4. 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.

5. Clean Out of Place (COP) – 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.
 Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – 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.
6. Both time and chemical concentration are critical for optimum results.

Factors that Influence the Cleaning Process

✓ Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning

✓ Time – the longer a cleaning solution remains in contact with the equipment surface,
the greater the amount of food soil that is removed. More time in contact with the soil
reduces the chemical concentration requirements.

✓ Temperature – soils are affected by temperature in varying degrees. In the presence

of a cleaning solution most soils become more readily soluble as the temperature
increases.

✓ Chemical concentrations – it varies depending on the chemical itself, type of food

soil, and the equipment to be cleaned. Concentration will normally be reduced as
time and temperature are increased.

✓ Mechanical force – is as simple as hand scrubbing with a brush or as complex as

turbulent flow and pressure inside a pipeline. This aids in soil removal and typically
reduces time, temperature and concentration requirements.

✓ Water – minerals in hard water can reduce the effectiveness of some detergents or
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water
may require additional buffering agents. Water used for cleaning and sanitizing must
be potable and pathogen free.

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.

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. Some chemical sanitizers, such
as chlorine and iodine, react with food and soil and so will be less effective on a surface that
has not been properly cleaned.
 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
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.

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
55 F (13 C) and 120 F (49 C).
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 corrosively
• Inexpensive

Don’t you know that heat sanitizing has several advantages over chemical sanitizing agents?
It’s because it:

• can penetrate small cracks and crevices;

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

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 contamination of food contact surface.
 10 Steps in Organizing Kitchen Cabinets

1 Pretend it has a glass door and that everyone is going to see what’s inside.
2 Remove all the equipment and scrub shelves with soapy water.
3 Think about what you reach most often and make sure it gets a position that’s easy
to reach.
4 Take a cabinet full of glasses and line them up by color. Make sure all of the front
are facing out and straight. (Jeff Lewis-Style)
5 Take a step back after one shelf is done and make someone else look at what
you’ve done.
6 They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination
7 Cups, bowls, and glasses must be inverted for storage.
8 When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the
bottom shelves of open cabinets below the working top level.
9 Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.
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 towels for lining drawers is
acceptable.

What is it?
Self-Check

SeIf-Check #1.1

AB Direction: Match column A to column B, write your answer in your TLE notebook.

A B
1. The process of removing food and other types of soil from a a. Abrasive
surface, such as a dish, glass or cutting board. b. Profit-oriented
2. The most popular material used for kitchen tools/equipment, but c. Stainless Steel
it is more expensive. d. Cleaning
3. Generally used to remove heavy accumulations of soil that Are e. Cabinet
difficult to remove with other cleaning compounds. f. Solvent
4. A commonly referred to as degreasers used on surfaces where
grease has burned on.
5. Always looking for Income

Whats more?
Enrichment Activity
Activity Sheet #1.1

Direction: Below are some of the kitchen tools and equipment. Draw a
smiling face if you know them and draw a sad face if you do
not in the opposite column under remarks. Put a if you know how to
clean, sanitize, and store them and X if you don’t in the next column.

Remarks
Kitchen Tools and Equipment
I can clean, sanitize
I know it
and store it
1. Pots and pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

Activity Sheet #1.2

Direction: Below is a list of competencies in cleaning and maintaining kitchen tools,

equipment and premises. Write the number that best represents how you feel in
each of the given competencies.

3 a lot 2 a little 1 not much

How much do I How skilled am I in How interested am
know about this? using/performing I in learning more
Competency this? about this?
1 2 3 1 2 3 1 2 3
Tools and equipment
used in the preparation of
foods
Use of chemicals in
cleaning and sanitizing
kitchen tools, equipment
and working premises
Clean and sanitize kitchen
tools, equipment and
premises
Store kitchen tools and
equipment in the
designated place
Kitchen premises to be
cleaned
Safety and first aid
procedure

What I have learned?

Remember

Task Sheet #1.1

Situation: : Watch a video presentation on how to sanitize kitchen tools and

equipment and make a narrative report about what you have learned in the
presentation. Be guided by the following questions:

1. What is the video presentation all about?

2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an application of appropriate safety measures in the presentation?

Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy to able difficult to follow impossible to
follow to follow follow
The explanation The explanation The explanation The explanation
posed and posed and posed and posed and
Concise methods used methods used methods used are methods used are
are advanced. are appropriate. somewhat simple. inadequate

Thorough and Substantial Partial or not Misunderstanding

comprehensive e explanation comprehensive or serious
Comprehensive Explanation
explanation misconception on
the explanation
Highly relevant Generally Somewhat Irrelevant
Relevant relevant
relevant
 Post-Test

Direction: Read the following statements carefully then choose the best
answer from the given choices. Write only the letter of your answer in your
TLE notebook.

1. Erwin 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?
c. Abrasive c. Detergent
d. Acid Cleaner d. Solvent Cleaner

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

a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils

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

5. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues
6. Remove residual food soils from equipment surfaces
7. Scrape and Pre-rinse
8. Rinse all equipment surfaces sanitizing agent

a. 4 3 2 1 c. 2 3 1 4
b. 3 2 1 4 d. 1 2 3 4

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. Is done using heat, radiation or chemicals to eliminate bacteria and viruses.

a. Washing c. Cleaning
b. Sanitizing d. Wiping

Refer to the Answer Key.

What is your score?
 What’s more to do?
Assignment/Additional Activities

Assess your Personal Entrepreneurial Competencies by answering the item below.

Direction: Read each statement carefully and answer honestly based on how well it
describes you. There are five choices as follows: Please write the number you have
selected on the space before each statement and answer the intire item.
5= Always
4= Usually
3=Sometimes
2=Rare
1=Never

Rating
________1. I look for things that need to be done.
________2. When I am faced with a difficult problem, I spend a lot of time trying to find a
solution.
________3. I complete my work on time.
________4. It bothers me when things are not done very well.
________5. I prefer situations in which I can control the outcomes as much as possible.
________6. I like to think about the future.
________7. When starting a new task or project, I gather a great deal of information before
going ahead.
________8. I plan a large project by breaking it down into smaller tasks.
________9. I get others to support my recommendations.
________10. I feel confident that I will succeed at whatever I try to do.
________11. No matter whom I’m talking to, I’m a good listener.
________12. I do things that need to be done before being asked to by others.
________13. I try several times to get people to do what I would like them to do.
________14. I keep the promises I make.
________15. My own work is better than that of other people work with.
________16. I don’t try something new without making sure I will succeed.
________17. It’s a waste of time to worry about what to do with your life.
________18. I seek the advice of people who know a lot about the tasks I am working on.
________19. I think about the advantages and disadvantages or different ways of
accomplishing things.
________20. I do not spend much time thinking how to influence others.
________21. I change my mind if others disagree strongly with me.
________22. I feel resentful when I don’t get my way.
________23. I like challenges and new opportunities.
________24. When something gets in the way of what I’m trying to do, I keep on trying to
accomplish what I want.
________25. I am happy to do someone else’s work if necessary to get the job done on
time.
________26. It bothers me when my time is wasted.
________27. I weigh my chances of succeeding or failing before I decide to do something.
________28. The more specific I can be about what I want out of life, the more chances I
have to succeed.
________29. I take action without wasting time gathering information.
________30. I try to think of all the problems I may encounter and plan what to do if each
problem occurs.
________31. I get important people to help me accomplish my goals.
________32. When trying something challenging, I feel confident that I will succeed.
________33. In the past, I have had failures.
________34. I prefer activities that I know well and with which I am comfortable.
________35. When faced with major difficulties, I quickly go on to other things.
________36. When I am doing a job for someone, I make a special effort to make sure that
person is happy with my work.
________37. I am never entirely happy with the way things are done; I always think there
must be a better way.
________38. I do things that are risky.
________39. I have a very clear plan for my life.
________40. When working on a project for someone, I ask many questions to be sure I
understand what that person wants.
________41. I deal with problems as they arise, rather than spend time trying to anticipate
them.
________42. In order to reach my goals, I think of solutions that benefit.
________43. I do very good work.
________44. There have been occasions when I took advantage of someone.
________45. I try things that are very new and different from what I have done before.
________46. I try several ways to overcome things that get in the way of reaching my goals.
________47. My family and personal life are more important to me than work deadlines I
set for myself.
________48. I find ways to complete tasks faster at work and at home.
________49. I do things that others consider risky.
________50. I am as concerned about meeting my weekly goals as I am for my yearly
goals.
________51. I go to several different sources to get information for tasks or projects.
________52. If one approach to a problem does not work, I think of another approach.
________53. I am able to get people who have strong opinions or ideas to change their
minds.
________54. I stick with my decisions even if others disagree strongly with me.
________55. When I don’t know something, I don’t mind admitting it.

Please proceed to the next section where you may determine your score. The
point system will indicate whether you manifest strong tendencies or weak inclinations
towards a particular behaviour.
Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.)
Maghirnf, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small
Enterprises Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 41-43.
 PEC’s Scoring Sheet
Please enter your ratings in the PECs scoring sheet. The number in parenthesis
corresponds to the questionnaire item number. Notice that the item numbers are listed
consecutively for each column. Perform the addition and subtraction as indicated in each
row to compute for each PEC.

Rating of Statements Score PECs

______+ ______+ ______- ______+ ______+ 6 = Opportunity
(1) (12) (23) (34) (45) Seeking

______+ ______+ ______- ______+ ______+ 6 Persistence

(2) (13) (24) (35) (46)

______+ ______+ ______+ ______- ______+ 6 Commitment to

(3) (14) (25) (36) (47) Work Contract

______+ ______+ _____+ ______- ______+ 6 Demand for

Efficiency
(4) (15) (26) (37) (48) & Quality

______- ______+ _____+ ______+ ______+ 6 Risk Taking

(5) (16) (27) (38) (49)

______- ______+ _____+ ______+ ______+ 6 Goal Setting

(6) (17) (28) (39) (50)

______+ ______- _____+ ______+ ______+ 6 Information Seeking

(7) (18) (29) (40) (51)

______+ ______+ ______- ______+ ______+ 6 Systematic Planning

(8) (19) (30) (41) (52) & Monitoring

______- ______+ _____+ ______+ ______+ 6 Persuasion &

(9) (20) (31) (42) (53) Networking

______- ______+ _____+ ______+ ______+ 6 Self Confidence

(10) (21) (32) (43) (54)

______- ______- ______- ______+ ______+ 18 Correction Factor

(11) (22) (33) (44) (55)

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.) Maghirang, T.,
Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and
Development Foundation, Inc. in cooperation with UP-ISSI. pp: 43-44.
 The PECs Scoring Sheet with Correction Factor

The Correction Factor is used to provide a more accurate assessment of the PECs of
each respondent. If the total score of items 11, 22, 33, 44, and 55 is 20 or greater, then the
total score on the ten PECs must be corrected. Use the table below to determine the corrected
score.
If the correction Subtract the following
factor is: number from each PECs
score:
24 or 25 7
22 or 23 5
20 or 21 3
19 or less 0
Correct each PECs score before using the Profile Sheet
Corrected Score Sheet
PEC’s Original Correction Corrected
Score
Opportunity seeking __________ - __________ =
Persistence __________ - __________ =
Commitment to work contract __________ - __________ =
Demand for quality & efficiency __________ - __________ =
Risk taking __________ - __________ =
Goal setting __________ - __________ =
Information seeking __________ - __________ =
Systematic planning & monitoring __________ - __________ =
Persuasion & networking __________ - __________ =
Self-confidence __________ - __________ =
Corrected Total Score

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.) Maghirang,
T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises
Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 44-45.

Personal Entrepreneurial Competencies (PECs) Profile Sheet

Transfer the corrected PECs score to the profile sheet by marking an “X” at the
appropriate point on the horizontal line provided for each PEC category. After plotting your
PECs score, connect all the “Xs” with a heavy line.
 Answer Key

Pre-Test: Self-Check Enrichment Remember Performanc Post-Test

1. A 1.1 Activity 1.2 1.3 e Task 1.4 1. A
2. D 1. D Refer to Refer to 2. D
3. B 2. C Scoring Scoring 3. B
4. B 3. A Rubric Rubric 4. B
5. B 4. F 5. B
5. B

SAMPLE PECs PROFILE

Opportunity seeking
Persistence
Commitment to work contract
Demand for quality & efficiency
Risk taking
Goal setting
Information seeking
Systematic planning & monitoring
Persuasion & networking
Self-confidence

0 5 10 15 20 25
Interpretation
A lower score means a ‘weak’ performance and a higher score translates to a ‘strong’
performance on a particular competency. A ‘weak’ performance should be regarded as a
challenge or an opportunity for improvement rather than a cause for worry. Improving a
competency entails enough determination, correct practice and strategies, and time for
maturation.
Source: Liberal, AE. E. (2007). Appraising and developing.

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