DEE HWA LIONG ACADEMY
Sta. Maria Compound, Marcos Highway, Santolan, Pasig City
FIRST GRADING PERIOD / A.Y. 2021-2022
JUNIOR HIGH SCHOOL DEPARTMENT
LEARNING
MODULES
IN
TLE 9
This module uses Skills for a Lifetime in TLE by Virginia Esmilla-Sercado.
All rights reserves to the author. No copy right infringement intended.
NOT FOR SALE
INTRODUCTION
The Technology and Livelihood Education (TLE) for junior high school and
Technical-Vocational-Livelihood Education (TVL) for senior high school is one track
in the implementation of the K to 12 Basic Education Program (BEP). The TLE/TVL
Track has four strands, namely: Agri-Fishery Arts, Home Economics, Industrial Arts,
and Information and Communication Technology. Learners in Grades 7 and 8 take
exploratory courses under the track; tackling common competencies that they would
need, helping them pursue a career in TVL. Their learnings and competencies are
further enhanced in Grades 9 and 10, up to Senior High.
This learning resource focuses on the course Cookery (National Certificate
Level II) under the Home Economics strand of the TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the
realization of the overall goal of the K to 12 Basic Education Program, which is the
holistic development of every Filipino learner: equipped with 21st century skills,
adequately prepared for work, and has gained the right knowledge, attitude, values
and skills to start a business, acquire middle level skills, and to advance in higher
education.
This is the first of two modules that make up the Cookery Manual. It includes
information and activities to develop desirable values, skills and understanding
through authentic tasks on how to clean, maintain and sanitize kitchen tools,
equipment, and working premises which are important routines after each
preparation of foods in the kitchen. It also contains step-by-step procedures and
helpful techniques and guidelines on how to prepare, present and store appetizers,
salads and salad dressings, sandwiches, and desserts, all of which do not require
heat in preparation. Provisions for practical application to real life situation are also
included for lifelong learning.
GRADING SYSTEM
ENTRY PERCENTAGE
Written Works 20%
Performance Tasks 60%
Midterm / Final Exam 20%
TOTAL 100%
2 | TLE 9
MODULE 1
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
FIRST QUARTER
Christian Louie S. Cuahong
Teacher
3 | TLE 9
MODULE 1 │ WEEK 1
CLEANING, SANITIZING, AND STORING
KITCHEN TOOLS AND EQUIPMENT
Familiarizing Tools and Equipment that Needs
to be Clean, Sanitize, and Store
4 | TLE 9
FAMILIARIZING DIFFERENT TOOLS AND
EQUIPMENT THAT NEEDS TO BE CLEAN,
SANITIZE, AND STORE
Hello grade 9! I am Mr. Christian Louie Cuahong, and I will be
your subject teacher in TLE 9. What a great day to learn
something new today! The first topic that you will be learning
will give you ideas on which kitchen tools and equipment
needs proper cleaning, sanitizing, and storing.
As you know, cleaning and sanitizing kitchen tools and equipment is a part of
the standard operating procedures that make up your food safety program.
Improper cleaning and sanitizing kitchen surfaces allow harmful microorganisms to
be transferred from one food to another. More so, this topic would be your
steppingstone before you can start preparing delicious and presentable dishes. I
know you are into some kitchen actions, so without further do, let us get started.
At the end of the lesson, you are expected to:
1. Familiarize the different kitchen tools and equipment; and
2. Identify kitchen tools and equipment that needs to be clean,
sanitize, and store.
Before we proceed with the discussion let us see if you
are already familiar with some of the basic kitchen tools
and equipment. Let us play “Show Me”. Basically, this is
just the same as the game “bring me”, but unlike bring
me, you must show me the tools and equipment that I
will be asking you. Sounds exciting isn’t it. The student
who will show the tool or equipment in their camera will
get the point. An incentive is waiting for the student who
will get the highest score. I bet you are ready!
“In the childhood memories of every good
cook, there’s a large kitchen, a warm stove, a
simmering pot and a mom.”
-Barbara Costikyan
5 | TLE 9
Familiarizing the different kitchen tools and equipment
is one of the fundamentals in cookery. This makes your
task easily and helps you to do dishes uncomplicated.
Without you familiarizing these kitchen tools and
equipment, it will give you hard times in performing
tasks related in cooking. This lesson also helps you to
identify kitchen tools and equipment that need to be
clean, sanitize, store. Cleaning and sanitizing kitchen
tools and equipment is very essential in cooking. These
enables you to avoid food poisoning and cross
contamination from the germs and viruses that are
present to the tools and equipment and that can be
transferred to the foods you are preparing.
KITCHEN TOOLS
1. Can Opener is used to open food cans and containers.
2. Colanders is also called a vegetable strainer, which is
essential for various tasks from cleaning vegetables to
straining pasta or other ingredients.
3. Plastic and Hard Rubber Knifes are used for cutting
and chopping. Plastic knives are greatly durable and
cheap but may not last long.
4. Cutting Boards are wooden or plastic board where
meat, fruits and vegetables are being cut.
5. Garlic Press is a kitchen tool which is specifically
designed for the purpose of pulping a garlic.
6 | TLE 9
6. Graters are used to grate, shred, slice, and separate
vegetables such as carrots, cabbage, and cheese.
7. Scraper is a rubber or silicone tool used to blend or
scrape the food from the sides of the bowl.
8. Serving Tongs are used to grab and transfer food items,
poultry or meat portions to a serving platter, hot deep
fryer, and plate. They give you a better grip especially
when used with a deep fryer, or a large stock pot or at
the barbecue.
9. Spatula is used to level off ingredients when measuring
and is also used to spread frostings and sandwich fillings.
10. Wire Whisks are used for blending, mixing, whipping
eggs or batter, and for blending gravies, sauces, and
soups. The beaters are made of looped, steel wires
which are twisted together to form the handle.
11. Wooden Spoons are made of hard wood which are
used for creaming, stirring, and mixing.
MEASURING TOOLS
1. Measuring Cups are kitchen utensil used primarily to
measure the volume of bulk solid cooking ingredients
such as flour and sugar.
7 | TLE 9
2. Measuring Spoons are used to measure a small amount
of an ingredient, either liquid or dry, when cooking.
3. Liquid Measuring Glass is commonly made up of heat-
proof glass and transparent so that the liquid can be
seen.
4. Weighing Scales are used to weigh large quantity of
ingredients in kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up to 25 pounds.
EQUIPMENT
1. Refrigerators/Freezers are necessary in preventing
bacterial infections from foods. Most refrigerators have
special compartment for meat, fruits, and vegetables to
keep the moisture content of each type of food. Butter
compartment hold butter separately to prevent food odors
from spoiling its flavor.
2. Oven is a chamber or compartment used for cooking,
baking, heating, or drying.
3. Microwave ovens are used for cooking or heating food.
4. Blenders are used to chop, blend, mix, whip, puree,
grate, and liquify all kinds of food. A blender is an
extremely useful appliance.
8 | TLE 9
I am happy that you did enjoy our lesson for today. Since
you already know most of the commonly used tools and
equipment in cookery, let us test your understanding with this
activity where you can also showcase your drawing skills.
Accomplish the table below by drawing and giving the
function/s of each tool or equipment from the first column.
To ensure that you genuinely master the lesson, refrain from
looking/copying the function from the above discussion. You
may also draw the tool on a separate paper and take a photo
of it and insert them inside the table below. Submit the
accomplished activity in our google classroom under Activity
1 with a file name: Activity 1 + your last name, for example,
Activity 1 Cruz.
TOOL/ DRAWING/
FUNCTION/S
EQUIPMENT ILLUSTRATION
1. Measuring
Cup
2. Spatula
3. Vegetable
Peeler
4. Blender
9 | TLE 9
5. Wooden
Spatula
6. Potato
Masher
7. Tongs
8. Chopping
Board
9. Colander
10. Oven
It was a fun filled day for all of us. Thank you for
participating actively during the discussion. Let us see each
other again next meeting. Have a great day ahead
10 | T L E 9
MODULE 1 │ WEEK 1
CLEAN, SANITIZE, AND STORE KITCHEN
TOOLS AND EQUIPMENT
Cleaning the Kitchen Tools and Equipment
11 | T L E 9
CLEANING THE KITCHEN TOOLS AND
EQUIPMENT
Hi Grade 9! It is nice to see you again today. I know you
learned a lot from our discussion last day. Do not worry I
have prepared more today. Let us start our day with a smile
as we learn how to clean the kitchen tools and equipment.
Cleaning and sanitizing kitchen tools and equipment is one of the most tough
job in the kitchen and every after-cooking process. But it was worth the tired making
sure that all is well, the food that you cooked is free from contamination and the
area you are working in is free form unwanted agents. As the saying says, “success
necessitates sacrifice”. Without further do, let us get started.
At the end of the lesson, you are expected to:
1. Identify kitchen tools and equipment that needs to be clean,
sanitize, and store; and
2. Demonstrate how to clean kitchen tools and equipment.
Before we proceed with the discussion let us first break
the ice so that you will be energized to listen and
participate in the discussion later. Have you ever heard
of the “Whisper Game”? I bet you already have an idea
about it. I will be grouping the class into 5, where each
group will choose its representative who will whisper a
word that is relevant to kitchen tools and equipment and
the rest of the members will guess the word. Words will
be sent through a personal message. Each group has
only 2 minutes to guess the word. The group to guess
most words will win this game wherein an incentive is
waiting for them. Sounds fun right?
“Every contrivance of man, every tool, every
instrument, every utensil, every article
designed for use, of each and every kind,
evolved from a very simple beginnings”.
-Robert Collier
12 | T L E 9
Cleanliness is vital in every kitchen where food is
prepared, cooked, and served. In order to avoid food
contamination, kitchen tools, equipment and other
utensils used in the preparation of food as well as its
premises should be cleaned and sanitized, and store
properly after each use. You are already familiar on the
different kitchen tools and equipment, now you are
ready to know how each tool and equipment should be
cleaned properly. In this lesson you will be taught how
to prepare cleaning agents in accordance with the
manufacture’s instruction/procedure and to clean
kitchen tools and equipment.
HOW TO CLEAN, REMOVE STAINS,
SANITIZE AND STORE
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 essentials to your good
health. Whether you use a wood or plastic cutting board, you should clean and
sanitize it after use.
CLEAN THE CUTTING BOARD
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
scraps 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 Scan the QR
code for the
probably place a high-density plastic cutting board into the video on how to
dishwasher. Moreover, if your dishwasher has an antibacterial cycle, clean a cutting
board.
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 melt 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
Scan the QR stained area of the cutting board. Rinse the area clean with fresh
code for the
video on how to water. Repeat the procedure to guarantee that you have removed
remove stains all the stain. Rinse the board clean. Scrub the cutting board with
from the cutting
board. hot, soapy water and rinse with clean water. Allow it to air dry.
13 | T L E 9
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.
Scan the QR
code for the
If you prefer, you may use a vinegar solution in place of the video on how to
sanitize the
bleach solution. Simply combine one-part vinegar to five parts cutting board.
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, store it 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 – this is used 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. 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.
4. 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.
14 | T L E 9
Finally! You already have all the competencies in order to
clean and sanitize your kitchen tools and equipment. You will
be needing that on your future activity, for now there is an
activity waiting for you.
Scan the QR code and watch the video on how to
clean and sanitize kitchen tools and equipment and
make a narrative report about what you have
learned in the video presentation using these guide
questions. Submit the accomplished activity in
our google classroom under Activity 2 with a file
name: Activity 2 + your last name, for example,
Activity 2 Cruz.
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 appropriate application of safety measures in the presentation?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
15 | T L E 9
Your answers will be assessed using the rubrics below:
CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, east to clear, able difficult to impossible to
follow to follow follow follow
The The
The
explanation explanation The explanation
explanation
posed and posed and posed and
Concise posed and
methods methods used methods used
methods used
used are are somewhat are inadequate
are advanced
appropriate simple
Misunderstanding
Thorough and Partial or not
Substantial or serious
Comprehensive comprehensive comprehensive
explanation misconception on
explanation explanation
the explanation
Highly Generally Somehow
Relevant Irrelevant
relevant relevant relevant
It was a fun filled day for all of us.
Thank you for participating actively during the discussion.
Let us see each other again next meeting.
Have a great day ahead
16 | T L E 9
