K to 12 Basic Education Curriculum Technology

and Livelihood Education Learning Module

COOKERY
Exploratory Course
Grade 7/8
By:
ELOISA MARIE BONTILAO, LPT

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 What Is This Module About?

Welcome to the world of Commercial Cooking!

This Module is an exploratory course which leads you to Commercial Cooking National
Certificate Level II (NC II). It covers 4 common competencies that a Grade 7 / Grade 8
Technology and Livelihood Education (TLE) student like you ought to possess, namely:

 Use and maintain kitchen tools and equipment;

 Perform mensuration and calculation;
 Interpret kitchen layout, and
 Practice occupational safety and health.

These 4 common competencies are covered separately in 4 Lessons. As shown below, each
Lesson is directed to the attainment of one or two learning outcomes:

Lesson 1 – Use and maintain kitchen tools and equipment

LO1. Utilize kitchen tools and equipment
LO 2. Maintain kitchen tools, equipment and
working area
LO3. Describe the various types of kitchen tools,
equipment, and paraphernalia.

Lesson 2 – Perform mensuration and calculation

LO 1. Carry out measurement and calculations in a required task

LO 2. Calculate cost of production

Lesson 3 – Interpret kitchen lay-out

LO1. Read and interpret kitchen plans

LO2. Create kitchen lay-out

Lesson 4 – Practice occupational safety and health

LO 1. Importance of Occupational Health and Safety Procedures

Your success in this exploratory course on Commercial Cooking is shown in your ability to
perform the following at the end of this Module:

1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national
qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution
No. 2004-13, Training Regulations Framework)

NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework
(PTQF) where the worker with:
a. NC I performs a routine and predictable task; has little judgment; and, works under supervision;
b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of
functions, and has little accountability;

How Do You Use This Module?

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This Module has 5 Lessons. Each Lesson has the following:
 Learning Outcomes
 Performance Standards
 Materials
 References
 Definition of Terms
 What Do You Already Know?
(Pretest)
 What Do You Need to Know?
(Information Sheet)
 How Much Have You Learned?
(Self-check)
 How Do You Apply What You Learned?
(Activity Sheet /Operation Sheet /Job Sheet)
 How Well Did You Perform? (Scoring Rubric)
 What is your Score?
 How Do You Extend Your Learning?
(Assignment)

To get the most from this Module, you need to do the following:

 Begin by reading and understanding the Learning Outcome/s and Performance

Standards. These tell you what you should know and be able to do at the end of this
Module.
 Find out what you already know by taking the Pretest then check your answer against the
Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next
Lesson. This means that you need not go through the Lesson because you already know
what it is about. If you failed to get 99 to 100% correctly, go through the Lesson again
and review especially those items which you failed to get.
 Do the required Learning Activities. They begin with one or more Information Sheets.
An Information Sheet contains important notes or basic information that you need to
know. After reading the Information Sheet, test yourself on how much you learned by
means of the Self-check. Refer to the Answer Key for correction. Do not hesitate to go
back to the Information Sheet when you do not get all test items correctly. This will
ensure your mastery of basic information.
 It is not enough that you acquire content or information. You must be able to
demonstrate what you learned by doing what the Activity / Operation /Job Sheet directs
you to do. In other words, you must be able to apply what you have learned in real life.
 How well did you perform? Accomplish the Scoring Rubrics

Each Lesson also provides you with references and definition of key terms for your guide.
They can be of great help. Use them fully.

If you have questions, don’t hesitate to ask your teacher for assistance.

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 LESSON 1
Use and maintain Kitchen tools and Equipment

Content Standard Performance Standard

The learners demonstrate the The learners independently use and
understanding of the use and maintain kitchen tools, equipment
maintenance of equipment in and materials in cookery according
cookery. to standard operating procedures.
Learning Competency:
 Utilize appropriate kitchen tools, equipment, and paraphernalia
CODE: TLE_HECK7/8UT0a-1
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following:
 Identify the different kitchen tools, equipment and
materials; and paraphernalia
 Classify the types of appropriate cleaning tools and
equipment based on their uses.
 Enumerate the various types of kitchen tools equipment,
and paraphernalia.

What Do You Already Know?

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PRE-TEST
Direction: Read and study the situations below. Write the letter of your choice in your answer sheet.

1. Which of the following situations describe a persistent chef?

a. Gives up easily over a decline of his business.
b. Changes his procedures to get the desired profit.
c. Makes effort to invest in another business.
d. Sells his property and look for a position in a government office.
2. Jervine owns a restaurant. Although he has a canteen manager, Jervine makes sure that he
visits his restaurant every morning and afternoon to see to it that the canteen is well-managed.
a. confident b. motivated c. creative d. risk taker
3. He always introduces new recipes. What trait does he possess?
a. Goal-setter b. Persistent c. Passion- oriented d. Opportunity seeker
4. This chef spends a lot of time and effort in improving his ability. He is___________.
a. creative b. hard worker c. responsible d. opportunity seeker.
5. Who do you think is a good planner?
a. One who likes to think of what his business will be five years onwards
b. A person who spends time trying to solve a problem.
c. A man with a word of honor.
d. A businessman who goes places to seek information.
6. A chef who visits places to learn new things is____________.
a. persistent b. information seeker c. goal-setter d. planner
7. How will you describe a person who believes that in whatever he does, he can do well?
a. Confident in himself b.Persistent c. Goal setter d. Persuasive
8. Jeryll tries very hard to convince his fellow chefs to do what he wants. He is__________.
a. persistent b. efficient c. committed d. persuasive
9. Jenisa always finishes her work on time. She is__________.
a. persistent b. goal setter c efficient d. committed to work contract
10. Mrs. Soliven considers time as gold. She does not let it pass without doing anything.
She____________.
a. is planning and monitoring
b. demands for quality and efficiency
c. has commitment to work contract
d. has systematic information’s
11. Marilyn cooked “puto”. What cooking utensil said she used?
a. double boiler b. teflon c. kettle d. glass
12. It is good for baking but not practical on top or surface cooking. You need extra care in
using it. What is it?
a. cast iron b. stainless c. aluminum d. glass
13. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
a. graters b. flipper c. colander d. funnels
14. What utensil is used to transfer little or lots of cooked pasta to a waiting plate without a
mess?
a. two-tined fork b. scraper c. pasta spoon or server d. serving spoon

15. It is used to level off ingredients when measuring and to spread frosting and sandwich
filling.
a. spatula b. baster c. spoons d. scraper

What Do You Need To Know?

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 Commercial Cooking is cooking for others for sale (restaurant, nursing home, boarding
school, food manufacturer, etc.) It is the result of man’s demand for food that is readily
available and the fast changing phase of his/her lifestyle.
Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job
in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages.

LESSON 1 Use of kitchen materials, utensils and equipment

Activity 1. Open-Ended Statement
Directions: Complete the clauses below with your opinion or prior knowledge about kitchen
materials, kitchen utensils and equipment that are commonly found in the kitchen.

What I know about

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________.

What I can do in relation to

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________________________.

What I understand about

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
____________________________.

Materials of kitchen utensils and equipment commonly found in the kitchen.

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 Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and not only the
price when buying them. The job of cooking requires specific tools, utensils, and
equipment for proper and efficient preparation of food. Each piece has been designed
to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are materials of
kitchen utensils and equipment commonly found in the kitchen.

Cooking Materials

Aluminum is the best for all-around use. It is the

most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and
clean. Much more, it gives even heat distribution no matter what heat temperature you have. It
is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and
scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such
as potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes

will brighten it.

Stainless Steel is the most popular material used for tools and
equipment, but it is more expensive. It is easier to clean and
shine and will not wear out as soon as aluminum. Choose those with copper, aluminum or
laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless
steel utensils maybe bought in many gauges, from light to heavy.

Glass is good for baking but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life. How to
take care of Glass?

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1. to remove stain, use 2 table spoon of liquid bleach per cup of water when soaking and
cleaning them.
2. use baking soda to remove grease crust and boiled vinegar as final rinse.
3. use nylon scrub.

Cast Iron is sturdy but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can be rubbed inside and out and dried.
Wash with soap (not detergent) before using.

Ceramic and heat-proof glass are used especially for baking

dishes, casseroles, and measuring cups. Glass and ceramic
conduct the heat slowly and evenly. Many of these baking dishes
are decorated and can go from stove or oven to the dining table.

Double boiler is used when temperature must be kept below

boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.

Teflon is a special coating applied inside of aluminum or steel pots and

pans. It prevents food from sticking to the pan. It is easier to wash and
clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn or mix food inside.

KITCHEN COOKING TOOLS

Kitchen tools refers to the tools in kitchen which are handheld. Anything or tools
you can hold with a hand are kitchen tools.

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 1. Baster - sometimes called a turkey baster,
is a tube attached to a rubber bulb used to suck-up
and squirt cooking liquid from a pan onto roasting meat
or poultry, thus moistening it.

2. Can opener - A can opener or tin opener is a

mechanical device used to open tin cans.

3. Colanders also called a vegetable strainer are

essential for various tasks from cleaning vegetables
to straining pasta or tin contents.

4. Cutting Board is a wooden or plastic board where

meats and vegetables can be cut.

5. Dredger is used to shake flour, salt, and pepper

on meat, poultry, and fish.

6. Double boiler is used when temperatures must be

kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.

7. Emery boards/sharpening steel is used to sharpen

long knives.

8. Flipper is used for turning hamburgers and other food items.

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 9. Funnels are used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic.

10. Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for cooking.

11. Grater is used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

12. Handy Poultry & Roasting Tools make it easier to lift

a hot roasted turkey from the roaster to the serving
platter, without it falling apart.

13. Kitchen Knives often referred to as cook's or chef's

tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving
a roast or turkey.

Classification of Kitchen Knives:

 Butcher knife – used to section raw meat, poultry, and fish. It

can be used as a cleaver to separate small joints or to cut
bones. Butcher knives are made with heavy blade with a saber
or flat grind.
 French knife – used to chop, dice, or mince food.
 Roast beef slicer – used to slice roasts, ham, and thick, solid
cuts of meats.
 Boning knife – used to fillet fish and to remove raw meat from
the bone.
 Fruit and salad knife - used to prepare salad greens,
vegetables, and fruits.

 Citrus knife – used to section citrus fruits. The blade has a two-
sided, serrated edge.
 Paring knife – used to core, peel, and section fruits and
vegetables. Blades are short, concave with hollow ground.

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  Bread knife/Serrated knife – used to cut breads and has
serrated edge.

14. Kitchen Shears are practical for opening food

packages, cutting tape or string to package foods
or simply to remove labels or tags from items.

15. Measuring Cup for Dry Ingredients – is used to

measure solids and dry ingredients, such as flour,
fat and sugar. It is commonly made of aluminum or
stainless material.

16. Measuring Cup for Liquid Ingredients - commonly

made up of heat-proof glass and transparent so that
liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.

17. Portion scales - used to weigh serving portions

from one ounce to one pound.

18. Measuring spoons are used to measure smaller

quantities of ingredients called for in the recipe.

19. Pasta Spoon or Server is used to transfer a little

or much cooked pasta to a waiting plate, without
mess. Pasta spoons are best used with
spaghetti-style or other long pasta noodles; you
can use a large slotted serving spoon for short pastas.

20. Potato Masher is used for mashing cooked potatoes,

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 turnips, carrots or other soft cooked vegetables.

21. Rotary eggbeater – used for beating small amount of

eggs or batter. The beaters should be made up of
stainless steel, and gear driven for ease in rotating.

22. Scraper- a rubber or silicone tools used to blend or scrape

the food from the bowl; metal, silicone or plastic egg
turners or flippers.

23. Serving spoons- a utensil consisting of a small,

shallow bowl on a handle, used in preparing, serving,
or eating food.

24. Serving Tongs enables you to more easily grab and

transfer larger food items, poultry or meat portions
to a serving platter, to a hot skillet or deep fryer,
or to a plate.

25. Soup Ladle is used for serving soup or stews,

but can also be used for gravy, dessert sauces or
other foods. A soup ladle also works well to
remove or skim off fat from soups and stews.

26. Vegetable peeler is used to scrape vegetables,

such as carrots and potatoes and to peel fruits.
The best ones are made of stainless steel with
sharp double blade that swivels.

27. Wire Whisk is used for whipping eggs or batter,

and for blending gravies, sauces, and soups.

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 The beaters are made of looped steel piano wires
which are twisted together to form the handle.

28. A wooden spoon is a spoon that is used for

stirring sauces and for mixing ingredients in 
cooking. It is made of wood and has a long
handle.

KITCHEN COOKING EQUIPMENT

More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.

1. Refrigerator and freezer are used to slow down the

activity of bacteria (which all food contains)
so that it takes longer for the bacteria to
spoil the food.

2. Oven is a thermally insulated chamber

used for the heating, baking, or drying of
a substance, and most commonly used
for cooking.

3. Blender is used to mix, purée, or emulsify

food and other substances. A stationary 
blender consists of a blender container with
a rotating metal blade at the bottom, powered
by an electric motor that is in the base.

4. Microwave ovens are used for reheating

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 earlier cooked foods and cooking a different
variety of foods. They are also useful for
rapid heating for slowly prepared cooking
items including hot butter, fats, and chocolate.

5. Bread toaster is an electric small appliance

designed to expose various types of sliced 
bread to radiant heat, browning the bread 
so, it becomes toast.

6. Electric mixer is a kitchen utensil which uses a

gear-driven mechanism to rotate a set of beaters
in a bowl containing the food to be prepared.
It automates the repetitive tasks of stirring,
whisking or beating.

Auxiliary equipment- these pieces of equipment have special functions. They aid in the
use of major equipment in food preparation. Examples are coffee maker, griddle, skillet,
steamer, deep fryer, and food skillet, meat grinder, mixing bowls and pots and pans of
various sizes

Coffee maker Griddle

Skillet Steamer

Deep Fryer

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 Food Slicer

Food Grinder

Activity 2 Matching Type

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Directions: On the third column draw a star if the statement/s in column A match with
column B and if not write the correct word/s that best describe the statement/s.

A B C
1. It is the most
popular material
used for tools and Aluminum
equipment, but is
more expensive
2. It is a greatly
durable and cheap
material of
Glass
kitchen utensils
but may not last
long.
3. An essential
utensil for various
tasks from
cleaning Colander
vegetables to
straining pasta or
tin contents.
4. Used to level off
ingredients when
Scraper
measuring dry
ingredients
5. Use for turning
Flipper
food items
6. Commonly made
up of heatproof
glass and Measuring Cup for
transparent so that Liquid Ingredients
liquid can be seen
when measuring
7. A utensil
consisting of a
small, shallow
bowl on a handle, Slotted Spoon
used in preparing,
serving, or eating
food.
8. Used for
whipping eggs or
batter, and for Pastry Blender
blending gravies,
sauces, and soups.
9. Used for reheating
Oven
foods.
10. Used for cutting
and opening food Kitchen Shears
package.

Activity 3. Enumeration

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 Directions: List down all the utensils and equipment you can find in
your kitchen.

KITCHEN UTENSILS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Activity 4
Directions: Different tools and equipment used for preparing and cooking food are laid out the
table. Pick one tool or equipment and identify its name. Describe it and state its function.

Transfer

Individual work
Directions: Prepare a portfolio of the different tools and equipment in cooking. Group them according to
their use and write your own idea why they are important in cooking.

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it’s
your learning at stake!

LESSON 2

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 Maintenance of Kitchen Tools, Equipment, and
Paraphernalia

Content Standard Performance Standard

The learners demonstrate the The learners independently use and
understanding of the use and maintain kitchen tools, equipment
maintenance of equipment in and materials in cookery according
cookery. to standard operating procedures.
Learning Competencies:
 Describe on how to maintain appropriate kitchen tools, equipment, and
paraphernalia
CODE: TLE_HECK7/8MT0b-2
LEARNING OUTCOMES:
 Identify the difference between cleaning and sanitizing; and
 Select chemicals/materials used for cleaning and sanitizing.

Know

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 CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be a 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.
Activity 1
Direction: Put a check (√) mark if the statement is correct and a Cross (X) mark if incorrect.
Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold, soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dish washer.

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 foodcontact surface. The right cleaning
agent must also be selected to make cleaning easy.

Cleaning agents are divided into four categories:

 Detergents – Use detergents to routinely wash

tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it.
Ex. dishwashing detergent and automatic
dishwasher detergents.

 Solvent cleaners – Use periodically on surfaces

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

 Acid cleaners -- Use 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.

 Abrasive cleaners -- Use these cleaners to remove

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 heavy accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners
also disinfect.

 Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. 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.

Sanitizing Methods

 Heat. 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).
 Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors influence the effectiveness
of chemical sanitizers. The three factors that must be considered are:
 Concentration -- The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too much
can be toxic.
 Temperature -- Generally chemical sanitizers work best in water
that is between 55°F (13°C) and 120°F (49°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.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first determine
which chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are not
interchangeable so check with your chemical supplier to be certain that you are using the correct
kit. The appropriate test kit must then be used throughout the day to measure chemical sanitizer
concentrations.

Advantages and Disadvantages of Different Chemical Sanitizers

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 Chemical Contact Time Advantage Disadvantage
Chlorine 7 seconds Effective on a Corrosive,
wide variety of irritating to the
bacteria; highly skin,
effective; not effectiveness
affected by hard decreases with
water; generally increasing pH of
inexpensive solution;
deteriorates
during storage
and when
exposed to light;
dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 30 seconds Forms brown Effectiveness
color that decreases greatly
indicates with an increase
strength; not in pH (most
affected by hard active at pH 3.0;
water; less very low acting
irritating to the at pH 7.0);
skin than is should not be
chlorine; and used in water
activity not lost that is at 120oF
rapidly in the or hotter; and
presence of might discolor
organic matter. equipment and
surfaces.
Quaternary 30 seconds Nontoxic, Slow destruction
Ammonium odorless, of some
colorless, microorganisms;
Compounds
noncorrosive, not compatible
nonirritating; with some
stable to heat detergents and
and relatively hard water
stable in the
presence of
organic matter;
active over a
wide pH range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
Washing Sanitizing Drying
Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy
water. After washing, the utensils should look clean and there should be no food or anything
else visible on them. Effective cleaning will remove most of the dangerous bacteria present.
Sanitizing will then kill any that might remain.
A dishwasher sanitizes very effective if it has a hot wash and drying cycle. If you do not have a
dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very hot water. If
using a chemical sanitizer such as a sodium hypochlorite– or quaternary ammonium–based

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solution, ensure that it can be safely used for sanitizing eating, drinking and cooking utensils.
Follow the instructions on the container carefully, as different sanitizers work in different ways. If
you are using very hot water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels can also be used. Be
sure that the tea towels are clean though.
If you are washing up at an event being held outdoors, make sure you have access to plenty of
hot water. If hot water is not available, disposable eating and drinking utensils should be used
and enough cooking utensils provided to last the duration of the event so that washing up is not
necessary.
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only to keep it looking its best, but also to
remove all of the germs and bacteria that accumulate regularly in the kitchen area. There are
several surfaces around the kitchen, and by making a homemade cleaning solution, you can
easily clean most of the surfaces with one basic mixture of household ingredients that are
probably already in your kitchen cupboards.

Activity 2 Enumeration
Instruction: List down the cleaning tools and cleaning agents that you/your parents usually use at
home or in the kitchen.

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(Note: You can add more cleaning tools and cleaning agents available at your home.)
1.
2.
3.
4.
5

Activity 3

Instructions: Put a check (√) mark if the statement is correct and an (X) mark if incorrect.
Write your answers on the space provided.

1. Utensils need to be thoroughly washed in cold soapy water. _______

2. Follow the instructions on the sanitizer’s container carefully. _______
3. All utensils must then be thoroughly dried before they are re-used. _______
4. Cleaning will remove most of the dangerous bacteria present in the utensils. _______
5. Chemical sanitizer or very hot water were used in absence of dishwasher. _______

Transfer

Instruction: Take a picture of you showing the proper cleaning and sanitizing of
kitchen utensils. Attach your pictures in a short bond paper and write a brief
description in each photo.

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 Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it’s your learning at stake!

Criteria Equivalent Score Score

1. Appropriateness of the
45%
statement
2. Relevance to the topic 35%
3. Cleanliness and
20%
orderliness
Total 100%

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