Q1, LK1

Saint John School Written Work:

of San Juan, San Ildefonso, Bulacan, Inc.
_______________
TLE 9 Performance Task:
Lesson: Cleaning, Sanitizing and Storing Kitchen Tools and Equipment
_______________
Quarter 1, Week 1 Date: July 15-19, 2024
Name: Section:

At the end of this learning kit, you will be able to:

1. Identify the different kitchen tools and equipment to be cleaned;
2. Prepare cleaning agents in accordance with manufacturer’s instructions; and
3. Clean and sanitize kitchen tools in accordance with prescribed standards.

DAY
1
WHAT TO DO: Answer the following questions below with your own knowledge.

1. As a customer, what is your top priority when dining at a restaurant or fast-food chain, other than the quality of the food?
____________________________________________________________________________________________________
____________________________________________________________________________________________________
________________________________________________________________________

2. When you hear the word "sanitation," what comes to mind?

____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________

In this learning kit, we will learn to identify different kinds of kitchen tools and its procedure of sanitation.

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. Every owner or
manager of a commercial food establishment bears the responsibility of protecting the health of his/her patrons and employees against
infectious diseases that may be caused by lack of adequate sanitation in the kitchen where the food is prepared.

Sanitation rules and regulations must be strictly enforced and every kitchen manager must implement and observe the highest standard
of cleanliness and sanitation of the kitchen premises; the kitchen tools, utensils, and equipment; the kitchen employees; and the fresh
quality of ingredients as well as the handling of these ingredients.

The following are list of cooking materials, kitchen utensils and equipment that are commonly found in the kitchen.

COOKING MATERIALS
A. ALUMINUM is mostly used in the kitchen and most
popular because it is lightweight, attractive and less C. GLASS is used for salad making and desert but not
expensive. It requires care to keep it shiny and clean. practical for top or surface cooking. Great care is
Aluminum turns dark when used with alkalis, such as needed to ensure for long shell life.
potatoes, beets, carrots and other vegetables while
acid vegetables like tomatoes will brighten it. D. CAST IRON is durable but must be kept oiled to
avoid rusting. Salad oil with no salt and shortening
B. STAINLESS STEEL is the most popular material can be rubbed inside and out and dried
used for tools and equipment, but it is more
expensive. It is easier to clean and shine and will not E. TEFLON is a special coating applied inside
wear out easily. Stainless steel utensils maybe bought aluminum or steel pots and pans. It prevents food
in many gauges, from light to heavy. from sticking to the pan. It is easier to wash and clean.

KITCHEN TOOLS AND EQUIPMENT

The kitchen tools and equipment commonly used in commercial cooking include the following:

Cooking Equipment
1. PRIMARY COOKING EQUIPMENT - includes
ranges, ovens, steam kettles, broilers, griddles, fryers
 and steam cookers, electronic and microwave ovens molders, blenders, peelers, corers, toasters, waffle
(generally used in heating partially finished, cooked food, irons, egg cookers, coffee makers, food warmers and
and defrosting frozen foods). coolers, racks, sinks, refrigerators, freezers, pots,
pans, and utensils.
2. AUXILIARY COOKING EQUIPMENT – consists
of mixers, slicers, cutters, grinders, choppers,
DAY
2
CLEANING EQUIPMENT SUPPLIES, MATERIALS, AND CLEANING CHEMICALS
The kitchen premise requires a thorough cleaning and sanitation is killing germs and bacteria through the use of sanitizing chemicals
such as disinfectants or by hot water or steam as used in dishwashing and laundry. The following are some of the cleaning equipment,
supplies and materials, and cleansing chemicals with their proper use and maintenance.

Cleaning Equipment - Proper Usage

1. FLOOR POLISHER - used in scrubbing, stripping, and dirt usually from floors and from other surfaces
and polishing hard floor surface such as upholstery and draperies.
2. WET AND DRY VACUUM CLEANER - it is an all- 3. CART OR TROLLEY - it is used to keep all cleaning
purpose vacuum for dry and wet surfaces. It is used supplies and chemicals which can be moved from
to absorbed water in wet surface and to suck up dust one place to another, thus making cleaning faster and
easier.
Cleaning Supplies and Materials - Proper Usage
1. SCOURING PADS - the rough mesh sides of the and disposed properly to prevent the spread of bad
scrubbing pads are for scrubbing purposes which are odor and bacteria.
used in scouring powder. 6. SOFT BROOM AND STICK BROOM - used for
2. WIPING CLOTHS - these are highly absorbent fine surfaces like floors, while stick broom is used for
cotton cloth used to remove dirt and easy-to-remove tough surfaces.
stains. It is also used to absorb water on table, 7. SPONGES - these are used to clean fine surfaces.
counters, and work surfaces. Watch and rinse sponges after using and make sure
3. MOP WITH HANDLE - used for manual floor that no soap is left in the pad.
mopping. Clean water must be retained in one bucket 8. BUCKET - this is used with mop for cleaning floors
while dirty water has to be squeezed into another and walls. Empty the bucket when the water is dirty.
bucket. Clean and dry after use.
4. CEILING BROOM - this is used to remove cobwebs 9. INSECT SPRAYER - used to fumigate and eliminate
and dust off the ceiling. Clean the bristles of the pests and mosquitoes. Use protective mask while
broom after use. spraying.
5. TRASH BAG - this is disposable receptacle used to
contain garbage or rubbish and needed to be secured

Cleaning Chemicals – Proper Usage

1. INSECTICIDES- used to eliminate insects and pests. 3. DRAIN CLEANERS- used to remove clogs in sink
Since this is toxic, avoid spraying insecticides into drains. Chemical is poured into sink drains then
food containers and food items. allowed to stand for a number of minutes then
2. DISINFECTANT- used to clean sink and areas with flushed.
bacterial contaminations. One cup of disinfectant can 4. DEGREASER- used to wipe out grease, oil, and dirt.
be diluted in one gallon of water. Apply solution with Read the label and follow the procedure for
damp cloth then rinse and dry. Use hand gloves when degreasing. Follow manufacturer’s instructions
handling chemicals. accordingly.

DAY
3
TASK 1. IDENTIFY ME?
WHAT TO DO: Identify whether each tool or equipment is categorized under Primary or Auxiliary. Discuss the functions of each
tool or equipment, explaining why it is classified as either Primary or Auxiliary.

1. Waffle Irons – (Primary / Auxiliary)

____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________
2. Steam Kettle – (Primary / Auxiliary)
____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________
3. Fryer – (Primary / Auxiliary)
____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________
 4. Egg Cookers – (Primary / Auxiliary)
____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________
5. Freezers- (Primary / Auxiliary)
____________________________________________________________________________________________________
____________________________________________________________________________________________________
_________________________________________________________________________

TASK 2: FACT OR BLUFF!

WHAT TO DO: Read each statement carefully. Write FACT if the statement is correct and write BLUFF if it is incorrect.

___________1. Insecticides is used for scrubbing purposes.

___________2. Scouring pads is used to remove cobwebs and dust off the ceiling.
___________3. Insect sprayer is used to fumigate and eliminate pests and mosquitoes.
___________4. Decreaser is used to clean sink and areas with bacterial contaminations.
___________5. Cast iron is durable but must be kept oiled to avoid rusting.
___________6. Aluminum requires a little bit of care when it is use to keep the surface shiny and clean.
___________7. Drain cleaners are used to remove clogs in sink drains.
___________8. Sponges are highly absorbent cotton cloth used to remove dirt and easy-to remove-stains.
___________9. The disposable receptacle used to contain garbage is called as trash bags.
___________10. Floor polisher is used in manual mopping..

DAY
4
In your own words, describe why it is important to sanitize or clean kitchen tools and equipment, particularly in food businesses. Your
explanation should be consists of 3-5 sentences.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

CONNECT ME!
WHAT TO DO: Identify the cleaning equipment, supplies, and chemicals being referred to the given following uses.
Choose your answer from the list in the box and write it before the sentence.

Disinfectant ceiling brooms stick broom bucket

Insecticides trash bag cart/trolley wet vacuum cleaner
Floor polisher sponges degreaser
Wiping clothes drain cleaner scouring pads

__________________ 1. It is used to remove clogs in the sink or kitchen drains.

__________________ 2. These include chemicals used to eliminate insects and pests.
__________________ 3. Garbage receptacles that contain the garbage.
__________________ 4. These are used to wipe dust and cobwebs off a ceiling.
__________________ 5. It is a specific kind of disinfectant used to sanitize sinks and other household areas
__________________ 6. It is used in scrubbing, stripping, and polishing hard floor surfaces.
__________________ 7. These are highly absorbent cotton fabrics used to remove stains and dirt.
__________________ 8. This is used to keep all cleaning supplies and chemicals safe.
__________________ 9. It is used to absorb water from wet surfaces.
__________________ 10. It is a chemical product used to remove greases, oil, and dirt on hand surfaces.

______________________________________________________________________________________________________________________________________
Reference/s:
1. Basbas, L. D. (2018). Learning and Living in the 21st Century (Cookery) Worktext in Technology and Livelihood Education. Rex Book Store, Manila,
Philippines.
 Q1, LK2
Saint John School Written Work:
of San Juan, San Ildefonso, Bulacan, Inc.
_______________
TLE 9 Performance Task:
Lesson: Cleaning and Sanitizing Kitchen Premises
_______________
Quarter 1, Week 2 Date: July 22 – 26, 2024
Name: Section:

At the end of this learning kit, you will be able to:

1. Recognize guidelines in cleaning and sanitizing the kitchen; and
2. Clean the kitchen area hygienically in accordance with food safety and occupational
health regulations.
DAY
1
ARRANGE ME!
WHAT TO DO: Arrange the five jumbled words below according to the given hint.

1. AAREWTLF - __________________________ hint: eating and serving utensils

2. LINESSLENAC - __________________________ hint: neat
3. IIEEACBCTRD - __________________________ hint: destroys bacteria
4. STNGEEETRD - __________________________ hint: powdered soap
5. SSHIED - __________________________ hint: utensils which food is served

Cleaning your kitchen’s working premises regularly is important to keep it look its best and make it free from germs and bacteria that
usually accumulate in the kitchen area during food preparations. Several surfaces around the kitchen such as walls, floors, shelves, and
other surfaces must always be cleaned and sanitized safely using the proper materials to reduce health hazards. One of the biggest
considerations after the kitchen itself is the tools and equipment that are included in the processing of goods in kitchen.

Below are the general guides in the cleanliness and sanitation of the kitchen and the procedures in washing dishes, cooking utensils,
glassware and flatware that will maintain one’s place nicer to work on.

General Guides in the Cleanliness and Sanitation of the Kitchen

1. Physical equipment and kitchen layout should be conducive to good sanitary practices. This means that the equipment in
the kitchen have sanitary and safety features that make them easy to clean and maintain. They are made of materials like
stainless steels or enamelware with parts that can easily be disassembled which are accessible for easy cleaning. For kitchen
premises, walls and ceilings should be made of washable materials and the kitchen floors should be made of slip-resistant
materials that are easy to mop. The flooring should be made to slope toward a central drain or if it is leveled, there should be a
trap drains around cooking areas where water or moisture accumulates. Leveled floors are advantageous in facilitating
movement of mobile equipment like carts.
2. Dishes, glasses, utensils, tools, and equipment should be thoroughly cleaned and properly sanitized. For special
equipment, there are specific manufacturer’s instructions found in the operation and maintenance manual of that equipment.
a. Washing flatware
Knives, forks, and spoons are soaked in water with a detergent solution in a basin or similar container. They are then
individually cleaned with a medium rough sponge, after which they are rinsed thoroughly at least twice and to be placed
into perforated metal cylinders and to be poured with hot water to scald.
This metal cylinder allows the utensils to air-dry after rinsing. After drying, their contents are “poured” into other
cylinder so that the handles protrude.
b. Use of Hot Water, Bactericide and Detergents
Plenty of hot water is a must to sanitize dishes properly. This entails a water supply with a temperature ranging from
170F to 190F suitable for rinsing. Therefore, there should be special hot water units supplying the kitchen which can be
done by installing heaters under the water tank.
There are a number of bactericides sold in the market intended to be used in rinsing which provide positive
sterilization results. Some of these are said to be highly effective. The use of these bactericides is considered whenever
proper temperature to be used in rinsing is difficult to maintain. A dishwashing machine, for example, uses chlorine for
washing and 140F water for rinsing.
Detergents are specially prepared cleaning agents designed to wash dishes thoroughly without forming suds, thus
facilitating the rinsing process. Many brands of effective dishwasher detergents are available in the market. Special
dispensers and mounted dishwashing machines (the most modern, electronically operated) are adjusted to provide the
correct amount of detergent in wash tank when the machine is operating.
 3. Floors, walls, ceilings, counters, tables, and chairs should be cleaned regularly. Tables, chairs, and counters should be
cleaned and sanitized daily. Floors should be swept and mopped, and walls and ceilings should be washed frequently and
refinished periodically. A bright, clean dining room and kitchen do not only reduce risks of cross contamination but also add to
employees’ morale and patrons’ satisfaction.

4. Vermin and rodents should be eliminated from the kitchen premises. The term vermin refer to insects such as flies,
mosquitoes, and cockroaches, and pests like rats and mice. Vermin destroy food and carry infections that are harmful to humans.
Flies are known to spread diseases by traveling from filth to food. Food should be stored in rodent-proof and insect-proof
containers. Foundations of buildings should be made tight. Holes in walls and partitions should be closed with rat-proof
materials. Garbage should be stored in covered metals containers to prevent leaks. Windows and doors should be installed with
screens. Insect sprays, flypaper, and other precautionary measures can be used to eliminate flies, but the best safety measure is
absolute cleanliness, inside and outside food service area. Many food services establishments regularly employ the services of
qualified professional exterminators to eliminate vermin.

5. Disposal of garbage and rubbish should be done daily. Observe proper segregation of biodegradable and non-biodegradable
wastes. Wastes from dishwashing operation are usually dropped into a receptacle placed under the soiled dish table. Kitchen’s
food preparation area also produces considerable amount of wastes. These wastes will be later on placed in a vermin and
rodent-free garbage room for collection. This room is installed with screens, and floor that are free from crack or openings.

6. Adequate employee supervision as well as a program of educating employee on sanitation should be maintained. This is
to make employees become aware of the significance of sanitation practices and execute these practices as part of their daily
routine.

DAY
2
Procedure in Washing Dishes, Cooking Utensils, Glassware, and Flatware
1. Scraping and removal of leftover food and waste from solid dishes. Wastes should be put through an opening an opening in
the soiled dish table leading to a garbage receptacle underneath or into a garbage disposal unit.
2. Pre-rinsing the dishes in lukewarm or cold water to remove food particles or dirt that otherwise may “bake” on during
the washing process.
3. Washing in clean water at 140F or higher at least 2 minutes. This treatment will sanitize the dishes, which may then be
removed and allowed to dry in the air.
NOTE: Temperature and time given in general use. They may vary with the method of washing (for example, automatic
dishwashers use water at 190F and higher and require a shorter rinsing cycle). In any event, the local health authorities should
be consulted to make sure that the method of washing complies with the prevailing sanitary regulations differ fairly in
various localities.
4. Soaking, which often may come first, is also employed in washing pots and pans, silverware, or dishes with heavy food
coatings or grease. The foregoing steps in good dishwashing practice can be taken by the smallest food service as well as the
largest. Washing dishes by hand in a three-compartment sink will do the job just as well as an expensive dishwashing machine
if baskets are available for immersing the dishes in hot water. A hose with spray nozzle should also be provided for pre-rinsing.
a. Washing Cooking Utensils -The conventional manual techniques necessitate reaching down into the sink through a layer
of grease to scour burnt food from pots and pans and to scoop out handfuls of leftovers from the sink drain.
- The pots and pans are rinsed then scraped all over using a detergent solution and a scouring pad to remove further
remaining grease and soil. It is then rinsed thoroughly, then allowed to drain and dry before storing. The use of hot water
for rinsing removes grease easily.

b. Washing Glassware - Glassware touch lips, that is why it is necessary that they must be thoroughly cleaned and sanitized
to prevent the spread of infectious diseases or cross contamination. This can be achieved through manual washing
methods or by using a machine with hot rinsing water. Lipstick stains, however, entails, to be removed by brushing the
brims of the glassware.
- Special glass washers have been devised in which the glasses are placed upside down in a holder that subjects both the
inside and outside of each glass to brushes revolving in hot water to which a detergent has been added. The glasses are
then immersed in a rinse tank containing bactericide solution. A cold-water glass washer is also available in the market
which uses iodoform bactericides.
- Detergents also contain oxygenating elements that are said to remove stains from plasticware without damaging its
finish. However, when chlorine rinses are used in plasticware, the glossy finish is eventually removed.

c. Storage of Clean Dishes and Utensils - It is not merely enough to be assured that dishes and utensils have been properly
washed and sterilized. They should be stored in clean shelves and protected against dust, vermin, and other
contaminations. The use of portable, self-leveling devices, in which the dishes are placed immediately after washing and
drying, is preferably used. By this means, the dishes are full protected against contaminations and can be wheeled to the
serving area. This also eliminates further handling. If desired, these devices can be equipped with heating or refrigerating
elements.
 DAY
3
TASK 1: CORRECT ALIGNMENT!
WHAT TO DO: Organize each garbage whether it is a NON-BIODEGRADABLE or BIODEGRADABLE. Write your answers from
the box in the line provided.

EGGPLANTS HEAD COFFEE SACHET EGG SHELL LEFTOVER RICE

VEGETABLE PEEL FISH SCALE
MILK BOTTLE BLACK RECEPTACLE WATER HOSE ALUMINUM FOIL

NON-BIODEGRADABLE BIODEGRADABLE
1. _______________________ 1. _________________________
2. _______________________ 2. _________________________
3. _______________________ 3. _________________________
4. _______________________ 4. _________________________
5. _______________________ 5. _________________________

TASK 2: GIVE ME FIVE! - Give five (5) example of each category below.

CATEGORY EXAMPLE

1. Ex: Banana peel 4.

1. Usual garbage seen in your kitchen. 2. 5.
3.

1. 4.
2.Cleaning agents or chemicals seen at 2. 5.
your house. 3.

1. 4.
3.Equipment or tool at your house for 2. 5.
cleaning. 3.

1. 4.
4.Insects roaming around your house. 2. 5.
3.

1. 4.
5.Utensils that you usually used in 2. 5.
eating. 3.

DAY
4
In your own words, explain within 3-5 sentences the importance of having a general guideline in cleanliness and sanitation of
the kitchen. Write your answer at the back of this page.

IDENTIFICATION:
WHAT TO DO: Given the statements below, identify what is being described. Write your answer in the line provided.

___________ 1. It refers to insects such as flies, mosquitoes, and cockroaches.

___________ 2. It is usually called reduce, reuse and recycle.
___________ 3. These are specially prepared cleaning agents designed to wash dishes.
___________ 4. These kinds of insects are known in spreading diseases by traveling from filth to food.
___________ 5. This kind of material allows the utensils to air-dry after rinsing.
___________ 6. This should be put through an opening in the soiled dish table.
___________ 7. This should also be used in pre-rinsing utensils.
___________ 8. It should be put through an opening in the soiled dish table.
___________ 9. This surface should be swept and mopped hourly.
___________ 10. These types of surfaces should be installed with screens.

___________________________________________________________________________________________________________________________________________

Reference/s:
1. Basbas, L. D. (2018). Learning and Living in the 21st Century (Cookery) Worktext in Technology and Livelihood Education. Rex Book Store, Manila, Philippines.
 Q1, LK3
Saint John School Written Work:
of San Juan, San Ildefonso, Bulacan, Inc.
_______________
TLE 9 Performance Task:
Lesson: Performing Mise en Place
_______________
Quarter 1, Week 3 Date: July 29 – 31, 2024
Name: Section:

At the end of this learning kit, you will be able to:

1. Identify the tools and equipment needed in the preparation of appetizers; and
2. Classify appetizers according to the ingredients.
DAY
1
WHAT’S ON YOUR MIND?
WHAT TO DO: List down five of your all-time favorite appetizers, and tell what you appreciate about each one.
1. ______________________-
Explanation:__________________________________________________________________________________________
__________________________________________________________________________________.
2. ______________________-
Explanation:__________________________________________________________________________________________
__________________________________________________________________________________.
3. ______________________-
Explanation:__________________________________________________________________________________________
__________________________________________________________________________________.
4. ______________________-
Explanation:__________________________________________________________________________________________
__________________________________________________________________________________.
5. ______________________-
Explanation___________________________________________________________________________________________
_________________________________________________________________________________.

Mis en place is a French word basically talks about the “establishment” in culinary. It is the process wherein all of the
procedures are followed. In every meal, the head chef or cook is following different types of process to introduce their appetizer and
one key they are using is through mis en place.
Appetizers are assortment of delicacies, served in small or bite-sized portions. It also includes beverages taken before a meal
or main course of a meal to stimulate one’s appetite and technically, mis en place is really needed in presenting this because of its
great help in entertaining the customers from its look to its taste.

KITCHEN TOOLS AND EQUIPMENT FOR PREPARING APPETIZERS

1. Ball Cutter – sharp edged scoop for cutting out balls of 9. Butter curler– used for making butter curls.
fruits and vegetables. 10. Cutting board– board for cutting fruits and vegetables.
2. Rubber spatula – used to scrape off contents of bowls. 11. Kitchen shear– cutting device for ingredients like
3. Channel knife– small hand tool in making garnishes. scissors.
4. Spatula– used for manipulating foods like spreading. 12. Potato Masher– designed to press potato and cooked
5. Wire Whip– used for mixing thinner liquids. vegetables.
6. Zester– used to remove zest or citrus peels in thin strips. 13. Chiller– for keeping cold foods chilled for service.
7. French knife– for chopping, slicing and dicing. 14. Oven– for baking
8. Paring knife– used for trimming and paring fruits and
vegetables.

DAY
2
OTHER TOOLS AND EQUIPMENT USED IN PREPARING APPETIZERS
1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth in the inside with the graduation mark on the outside
to read. This is used for measuring liquid ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to retain some mixture.
5. Mixing spoon – is used for mixing ingredients. It is made of wood in different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.

HEALTH AND SAFETY PRACTICES IN PREPARING APPETIZERS

1. Wear appropriate and clean working clothes 4. Keep working areas and premises clean, free from clutter,
2. Wear a mask especially when coughing or affected with dirt or dust and focal wastes. Working surfaces should be
colds or other infectious disorder. Those with open cleaned and disinfected properly.
wounds or cuts should be treated properly, disinfected, 5. Kitchen tools, utensils, and equipment should be
and covered with sterile gauge. Sick employees on the thoroughly washed, cleaned, and dried before using
other hand should be advised not to report to work. during the food preparation process.
3. Wear clean gloves in handling food and other ingredients 6. Store appetizers in a clean and safe storage area with
to avoid contamination. prescribed temperature to maintain its quality.

TASK 1: WHAT IS IT?

WHAT TO DO: Given the pictures, identify the names of each tool or utensil and its function or use.

Tools and Equipment Name Function / Use

 DAY
3
TASK 2: HANDLE WITH CARE!
WHAT TO DO: Classify the following utensils and tools into SHARP or SMOOTH. Write your answers on the lines provided.

1. Flour sifter- __________________ 6. Food warmer - __________________

2. Frying pan - __________________ 7. Soup bowls - __________________
3. Saucepans - __________________ 8. Molder - __________________
4. Utility plates - __________________ 9. Butcher’s Knife - __________________
5. Peeler - __________________ 10. Serving trays - ___________________

Why do you think mis en place is important in each food business? Write your answers in 3-5 sentences.
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________
____________________________________________________________________________________________________________

DRAW IT!
WHAT TO DO: Draw at least 2 slicer tool and a serving tool that you are usually seeing in your kitchen. 5 points each.

SLICER TOOL SERVING TOOL

________________________________________________________________________________________________________________________________________

Reference/s:
1. Basbas, L. D. (2018). Learning and Living in the 21st Century (Cookery) Worktext in Technology and Livelihood Education. Rex Book Store, Manila, Philippines.