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Hnology and Livelihood Education: (Cookery)
Hnology and Livelihood Education: (Cookery)
Technology and
Livelihood Education
(Cookery)
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.
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM)
Module in COOKERY!
This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to stay
focus and develop a sense of responsibility and independence in doing the different tasks
provided in the module. Be an empowered learner. Always believe that nothing is impossible
and nobody can stop you from reaching your dreams.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
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!
Table of Contents
Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 4
What’s More ---------------- 10
Lesson 2 ---------------- 11
What’s New ---------------- 11
What is It ---------------- 12
What’s More ---------------- 16
This module aims to educate the students in Cookery on Proper Storage and
Handling of Cleaned and Sanitized Equipment and Utensils. This is necessary to
prevent recontamination of harmful microorganisms prior to use. Aside from this
reason, accessibility or ease of work is also achieved hence the things needed in the
kitchen are organized.
After going through this module, the students are expected to:
Read and understand the content of every topic because you will be assessed on
what have you learned or understood by answering or performing the activities
provided.
1
What I Know
Directions: Write TRUE if the statement is correct and write FALSE if the statement is
wrong. Write your answer in your TLE notebook.
1. The steps in cleaning the gas stove are: preparing the stove for cleaning,
cleaning the stovetop and cleaning the burners.
2. Expiration date of foods should be checked when keeping foods in the
refrigerator.
3. The hot temperature will damage the glass shelf of the refrigerator if washed
using hot water.
4. Baking soda and hot water solution can be used to clean the inside of the
refrigerator.
5. Pure bleach can be used to clean the refrigerator gasket.
6. Clearing the deck in the kitchen means returning all items that do not belong in
the kitchen.
7. The kitchen floor is cleaned first in maintaining the kitchen area.
8. Things that do not belong in kitchen must be returned first to its proper place
before cleaning the kitchen area.
9. Vinegar, salt and warm water solution can be used for cleaning and sanitizing.
10. Iodized salt absorbs odor if placed in the corners of the kitchen.
11. Lower cabinet is suitable for storing and stacking pots and pans.
12. Supply of detergent, garbage bag and sanitizers should be placed in the lower
cabinet under the sink.
13. Breakable dishes should be placed in the lower cabinet near the stove.
14. Coffee can be stored together with vinegar, cooking oil and soy sauce in the
cabinet.
15. Measuring spoon, measuring cup and measuring glass can be arranged in a flat
drawer below the countertop.
2
Lesson MAINTAINING EQUIPMENT AND WORK AREAS
1 TLE_HECK7/8MT-0c-3
What’s In
Directions: Recall what you have learned in maintaining kitchen tools and
paraphernalia. In your TLE notebook copy the diagram and fill in with the correct
information.
Cleaning Sanitizing
What’s New
3
Activity 1
Directions: Name the picture in each box. Write your answer in your TLE notebook.
1 2 3
What is It
Guide Questions:
1. What are the steps in cleaning gas stove, refrigerator and kitchen premises?
2. What are the cleaning solutions used in cleaning gas stove, refrigerator and
kitchen premises?
4
1. Allow your stove to cool.
5
1. Scrub the burner grates using a
toothbrush or sponge.
6
Freezer
Gasket
Drawers
Glass shelf
Crisper
7
Sink
Cabinets
Stovetop
Deck or table
Countertop Floor
8
8. Finish Dishes and Clean Sink
9. Empty the Trash
Throw the garbage observing proper segregation of waste.
12. Sweep & Mop the Floor
For the cleaning solution:
Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp.
dish soap. Let your floor air dry after cleaning.
Fill a few bowls with about 1/2 cup each of baking soda. Place these
around your kitchen to absorb odor and keep the kitchen smelling fresh.
What’s More
1. SETGAK
2. REFZREE
3. AWDRER
4. SASGL HESFL
5. SPCRIRE
What’s New
10
Activity 1: Write your answer in your TLE notebook.
1. If you were asked to group the kitchen tools and equipment below into two, how
will you group them? Write your answer in your TLE notebook.
Group 1 Group 2
1. 1.
2. 2.
3. 3.
What is It
Part 1: Cleaning
11
1. Remove everything from your cabinets.
2. Give away items that are no longer in need.
3. Clean the cabinets from top to bottom.
4. Line the cabinets with paper linings.
5. Place sachets filled with baking soda in your cabinet corners to absorb bad odors
without using a fragrance.
6. Buy organizers or containers for smaller kitchen items and choose containers
with light-fitting lids to keep insects and airflow out.
Kitchen Layout
Upper cabinets
12
Wide flat drawer
13
3. Store breakable items higher up
to keep them safe.
14
7. Store food in its own cabinet. If
you plan to have a food and
spice cabinet, choose a space
that's slightly separate from the
rest of your kitchen supplies.
What’s More
15
5. Lower cabinets under the sink
Directions: Fill each blank with the missing word/s to complete each statement.
Choose your answers from the box below. Write your answer in your TLE notebook.
1. The three major steps in cleaning the gas stove are preparing the gas stove for
cleaning, cleaning the stovetop and ________.
2. The parts of the burner are grates and ________.
3. The removable parts of the refrigerator are glass shelf and ________.
4. An all-purpose cleaner solution is a combination of 3 cups warm water, ½ cup
white vinegar and 1 teaspoon ________.
5. Strong ________should not be applied in the refrigerator gasket.
6. Proper ________ of waste should be applied when trash is emptied.
7. ________ is placed in the corners of the cabinet to absorb bad odors without
using a fragrance.
8. In storing items in the cabinet, everything is arranged according to _____.
9. Breakable items should be placed on ________ of the cabinets.
10. Cleaning supplies are placed under the ________.
What I Can Do
16
Directions: Take a look at your kitchen. Evaluate how your kitchen tools and
equipment are arranged. Copy the table in your TLE notebook. Put a check mark (√)
that corresponds to your answer.
Assessment
Directions: Choose the letter of your answer. Write it in your TLE notebook.
17
2. Which of the following should be thrown out from the refrigerator?
A. Expired
B. Inedible
C. Moldy
D. All of the above
3. When we clean the refrigerator, we should never wash the glass shelf with hot
water. The reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.
D. The sudden temperature change could break the glass.
4. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution
5. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution
6. Clearing the deck in the kitchen means _________.
A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.
7. When cleaning the kitchen premises, which part of the kitchen should be cleaned
first?
A. Sink
B. Deck
C. Floor
18
D. Countertops and stovetop
8. When cleaning the kitchen premises, which part of the kitchen should be cleaned
last?
A. Sink
B. Deck
C. Floor
D. Countertops
9. Which of the following are components of diluted vinegar solution used for
cleaning and sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap
10. Which of the following can be used to absorb odor and keep kitchen smelling
fresh?
A. Baking soda
B. Brown sugar
C. Iodized salt
D. Baking powder
11. Stack pots and pans should be placed _________.
A. on the countertops
B. on top shelves of cabinets
C. in the lower cabinet near the stove
D. in lower cabinet under the sink
12. Trash bags, cleaning solutions, extra dish soap and detergent should be placed
________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
19
D. in the lower cabinet under the sink.
13. Breakable items like glass plates should be kept ________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
14. If items in the cabinet are stored according to kind, which of the following DOES
NOT belong to the group?
A. Milk
B. Vinegar
C. Cooking oil
D. Soy sauce
15. Which group of kitchen tools and equipment is CORRECT when storing and
stacking them in the cabinet?
A. Plates bowls, knife
B. Measuring spoon, sifter, baking pan
C. Electric mixer, blender, oven toaster
D. Wooden ladle, chopping board, weighing scale
Additional Activities
1. Using one page of your TLE notebook, draw one way of organizing your own
kitchen tools and equipment at home.
20
Answer Key
21
What I Know What’s More What I Have Assessment
Learned
References
22
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