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COOKERY EXPLORATORY GRADE 7 Q2M2 Teacher Copy TLE Final Layout
COOKERY EXPLORATORY GRADE 7 Q2M2 Teacher Copy TLE Final Layout
Technology
and Livelihood Education
Home Economics
Cookery
Quarter 2 – Module 2
Types of Tools Appropriate Cleaning Tools
and Equipment Based on Their Uses
SLM
SELF -LEARNING MODULE
PROPERTY OF SURIGAO DEL NORTE DIVISION
COPYRIGHT 2020
“No copy 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.”
The original version of this material has been developed in the Schools Division of Surigao
del Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
purpose of translation into another language; and creating of an edited version and enhancement of
work are permitted, provided all original work of the author and illustrator must be acknowledged and
the copyright must be attributed. No work may be derived from any part of this material for commercial
purposes and profit.
This material has been approved and published for online distribution through the Learning
Resource Management and Development System (LRMDS) Portal
(http://lrmds.deped.gov.ph).
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Introductory Message
For the facilitator:
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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This module has the following parts:
Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.
Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.
Application : This stage brings you to a more practical way that you
are going to use what you have learned and think new
ways on how it can be improved further.
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CONTENTS OF THE MODULE
Page
Content Standard 2
Performance Standard 2
Learning Competencies 2
Learning Objectives 2
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CONTENT STANDARD The learner independently uses and maintain
tools, equipment, and materials in cookery
according to standard operating procedures.
LEARNING Cognitive:
Classify appropriate kitchen cleaning tools,
OBJECTIVES: equipment, and materials.
Affective:
Value the importance of cleaning tools,
equipment, and materials in maintaining kitchen
tools, equipment, and paraphernalia.
Psychomotor:
Utilize appropriate kitchen cleaning tools,
equipment, and materials.
INTRODUCTION
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This module helps you independently understand and classify according
to its uses the types of appropriate cleaning tools and equipment in the kitchen.
REVIEW DRILL
This drill will find out how much you understand in the previous topic.
Read and understand the directions carefully.
Direction: Name at least 5 kitchen tools, equipment and or
paraphernalia commonly found at home. Write their uses on the
opposite side.
Tools/Equipment/Paraphernalia Use/s
1.
2.
3.
4.
5.
Cookery does not only mean cooking but also tackles about cleanliness
and sanitation of tools, equipment, paraphernalia and premises. This module will
introduce the types of appropriate cleaning tools and equipment that will be used
for kitchen tools, equipment and paraphernalia. This will help you classify these
different cleaning tools and equipment based on their uses.
Unlocking of Difficulties:
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Housekeeping – is cleaning the rooms and furnishings of a home.
Tools – devices which will be wont to achieve a task, but not consumed
within the process.
ACTIVITIES
ANALYSIS
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Points to ponder!
Direction. Using your previous knowledge and experiences, share your
insights on the following questions.
1. Why do you need to know the different cleaning tools and equipment?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
2. How will you classify cleaning tools and equipment?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
3. What is the difference between the cleaning tools and the cleaning
equipment?
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
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ABSTRACTION
Classify the Types of Appropriate Cleaning Tools and Equipment
Based on Their Uses
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10. Scrubbing Foam is used to remove the contaminants of any
tool and equipment.
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Exercise 2. Know Me!
Directions: Write the uses or functions of each cleaning tool, equipment and
material and classify them.
2. Floor mop
3. Broom
4. Baking soda
5. Water
APPLICATION
Activity 1. Complete Me!
Direction: Read the statement clue in each item. Identify the word/s being
described by completing the letters. Write your answer in the space provided
for.
1. It is a container for temporarily storing refuse and waste.
W __ S __ __ C __ __T __ I __ E R
2. It is used to remove the contaminants of any tool and equipment.
S C __ __ B __ __ N __ F __ __ M
3. It is a garment that covers the whole hand of a person that performs
household services. __ L O V __
4. It is an electrical cleaning equipment that is utilized to clean and preserve
non-carpeted floors; it is also known as a floor polisher.
__ L __ O __ B __ F __ E R
5. It is a surfactant or a mixture of surfactants with "cleaning properties in
diluted solutions that is also used in cleaning purposes.
C __ E__ __ I __ G D __ T __ __G __ N T
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Activity 2. My Heart Went Oops!
Directions: On the third column draw a heart if the statement/s in column A
match with the name of cleaning tools, equipment, and materials in column B, if
not write the correct name/s being described.
A B C
1. It is a cleaning equipment that Floor buffer
uses an air pump to get a
limited vacuum to suck up dust
and dirt, generally from floors,
and other surfaces.
2. It is used to wipe the cleaning Dish cloth
tools and equipment.
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ENRICHMENT: Skills Trial
Situation: Clean your kitchen following the steps below. Utilize available the
cleaning tools, equipment, and materials needed to accomplish each task. Any
family member will assess your performance using the rubrics provided.
1. Gather loose dust by sweeping the kitchen floor and wipe counter tops,
tables and other surfaces. Remove sticky buildup, and wipe your
kitchen floor.
2. Mix 1-gallon warm water during a bucket with 1/2 cup white vinegar and
1 tsp. dish soap. Quickly put your mop down into the bucket, wring the
mop out and wipe across your kitchen floors. The diluted vinegar
solution makes it safe for any kitchen floor surface while still strong
enough to wash and disinfect. The dish soap assists in cutting through
any food residue which will get on the kitchen floor. Let your floor air
dry after cleaning.
3. Prepare bowls, put around 1/2 cup of baking soda each bowl. Place
these around your kitchen to soak up odor and keep the kitchen
smelling fresh. Open windows to let fresh air circulate, which is
particularly useful when cooking strong-smelling foods.
Rating Rating
Equivalen Level of Performance
t
95-100 Follows correctly the given procedures in
cleaning the kitchen using appropriate cleaning
tools and equipment and performs the skill
without supervision and with initiative and
adaptability to problem situations.
90-94 Follows correctly the given procedures in
cleaning the kitchen using appropriate cleaning
tools and equipment and performs the skill
satisfactorily without assistance or supervision.
85-89 Follows correctly the given procedures in
cleaning the kitchen using appropriate cleaning
tools and equipment with minor errors and
performs the skill satisfactorily with some
assistance and/or supervision.
80-84 Was not able to follow the given procedures in
cleaning the kitchen using appropriate cleaning
tools and equipment and performs the skill
unsatisfactorily.
75-79 No attempt to perform at all.
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Name & signature of observer (any family member/guardian)
POST TEST
The following is a test on how much you have learned about the topic.
Direction: Read and understand each statement and write the letter of
the correct answer on the space provided before the number.
_____ 1. It is a tool characterized by readily absorbing water utilized in bathing, in
wiping or cleaning surfaces, etc.
A. Cleaning cloth
B. Dish cloth
C. Floor mop
D. Sponge
_____ 2. What is a device that can be used to achieve a task, but not consumed
in the process?
A. Equipment
B. Floor mop
C. Material
D. Tool
_____ 3. Which is used in the kitchen to dry dishes and other surfaces?
A. Buffer
B. Cleaning Cloth
C. Dishcloth
D. Sponge
_____ 4. What is vertical cylinder with an open top and flat bottom, that is utilized
to grasp water or any liquid solution used in cleaning?
A. Broom
B. Bucket
C. Vacuum cleaner
D. Water hose
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_____ 6. The following are mixing tools, EXCEPT:
A. Baster
B. Scraper
C. Whisks
D. Wooden Spoons
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_____ 12. How does the refrigerator functions?
A. It is used to measure heat intensity
B. Prevents bacterial infections from foods.
C. It keeps the temperature below boiling point
D. It allows you to effortlessly take and transfer larger food items
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ANSWER KEY
Review (may be and the like)
Tools/Equipment/Parap Use/s
hernalia
1. Cutting boards. are wooden or plastic board where meat,
fruits and vegetables can be cut
2. Kitchen knives often referred to as cook's or chef's tools,
used for all types of kitchen tasks such as
peeling an onion, slicing carrots, carving a
roast or turkey, etc.
3. Serving spoons utensils consisting of a small, shallow
bowl on a handle used in preparing,
serving, or eating food.
4. Rice cooker or rice an automated kitchen appliance designed to boil
steamer or steam rice.
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