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Technology and Livelihood Education

Home Economics

Cookery

Quarter 1 - Module 4:

Clean and Sanitize Kitchen

Premises

9

_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV

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Technology and Livelihood Education – Grade 9

Alternative Delivery Mode

Quarter 1- Module 4: Clean and Sanitize Kitchen Premises

First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of

the Government of the Republic 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. Such agency of office may, among other things. Impose as a condition the payment

of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,

etc.) included in this book are owned by their respective copyright holders. Every effort has

been exerted to locate and seek permission to use these materials from their respective

copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Roweno B. Catubig,

Editor : Jose Garry R. Napoles

Reviewer : Analorgie D. Destacamento

Illustrator : Maribel J. Fuentes

Layout Artist : Maribel J. Fuentes

Management Team:

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Div. Superintendent : Leah B. Apao

Ester B. Futalan

Cartisa M. Perico

Chief Education Supervisor, CID : Mary Ann B. Flores

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE : Jose Garry R. Napoles

Department of Education – Regional Office 7 DepED-Division of Cebu Province

Office Address : Sudlon, Lahug, Cebu City

Telefax : (032) 255-6405

E-mail Address : [email protected]


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Technology and

Livelihood Education Home Economics

Cookery

Quarter 1 – Module 4:

Clean and Sanitize Kitchen

Premises


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KEY MESSAGE

For Educators:

Technology and Livelihood Education (TLE) is one of the basic subjects in the

implementation of the K to 12 Basic Education Program composed of four components

namely, Agri - Fishery, Home Economics, Industrial Arts and Information

Communication Technology. In this module, the focus is on Home Economics Course

- Personal Entrepreneurial Competencies.

According to George Washington Carver, “Education is the key to unlock the

golden door of freedom”; thus, the Department of Education extends their resources

and finds alternative ways to address your needs and to adapt to the new normal of

the educational system as a bridge to Learning Continuity Plan. To address such

needs, the teacher-made learning modules are crafted.

You are reading the Cookery-Grade 9: First Quarter Alternative Delivery Mode

(ADM) Module on “Clean and Sanitize Kitchen Premises” as written based on the

K-12 Basic Education Curriculum. This course is designed for high school students to

develop knowledge, skills, and attitude in the performance of cookery tasks.

Through the combined efforts of expert and competent educators from various

levels and schools in the Department of Education - Division of Cebu Province, this

module is created for your convenience. Despite all physical, social and economic

restraints in the current teaching scenarios, this module came out after a thorough

planning, organization, editing and verification of the development team in order to

cater all the needs of our diverse learners.

This module will surely help our teachers and learners in the midst of the

challenges brought by the pandemic. The learners are given independent learning

activities which are anchored on the competencies based on the K-12 Curriculum

Guide, thus engaging them to work at their own pace within the comforts of their own

homes. This will gear them in acquiring the prerequisite 21st Century skills that will

adequately prepare them for work, start a business, acquire middle level skills and

continue to higher education.

Therefore, your topmost priority is to explain clearly on how our learners will use

this module. You are to ensure that the learner’s progress and development will be


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monitored and their strengths and weaknesses will be appropriately assessed while

doing independently the activities in each part of the module. Moreover, you

consistently provide feedback to the learning facilitators about the progress of the

learners and encourage, as well, the learners to comply and to finish the modules on

time.

For the Learners:

Department of Education researched and explored on innovative ways to

address your needs with high consideration on social, economic, physical and

emotional aspects of your well being. To continue the learning process, DepEd comes

up with an Alternative Delivery mode of teaching using Teacher-Made Educational

Modules.

You are reading the TLE (HE-Cookery) - Grade 9: First Quarter Alternative

Delivery Mode (ADM) Module on “Clean and Sanitize Kitchen Premises’’ as written

and found in the K-12 Most Essential Learning Competencies.

This module is especially crafted for you to grasp the opportunity to continue

learning even at home. Using guided and independent learning activities, rest assured

that you will be able to take pleasure as well as to deeply understand the contents of

the lesson presented; recognizing your own capacity and capability in acquiring

knowledge.

This module has the following parts and corresponding icons:

The first part of the module will keep you on

tract on the Competencies, Objectives and

Skills expected for you to be developed and

mastered.

This part aims to check your prior knowledge

on the lesson to take.

WHAT I NEED TO KNOW

WHAT I KNOW


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This part helps you link the previous lesson to

the current one through a short exercise/drill.

The lesson to be partaken is introduced in this

part of the module creatively. It may be

through a story, a song, a poem, a problem

opener, an activity, a situation or the like.

A brief discussion of the lesson can be read in

this part. It guides and helps you unlock the

lesson presented.

A comprehensive activitiy/es for independent

practice is in this part to solidify your

knowledge and skills of the given topic.

This part of the module is used to process your

learning and understanding on the given topic.

A transfer of newly acquired knowledge and

skills to a real life situation is present in this

part of the module.

This activity assesses your level of mastery

towards the topic.

In this section, enhancement activities will be

given for you to further grasp the lessons.

This contains answers to all activities in the

module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources

used in crafting and designing this module.

WHAT’S IN

WHAT’S NEW

WHAT IS IT

WHAT’S MORE

WHAT I HAVE LEARNED

WHAT I CAN DO

ASSESSMENT

ADDITIONAL ACTIVITIES

ANSWER KEYS


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For Facilitators:

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary marks

are prohibited. Use a separate sheet of paper in answering all the given

exercises.

2. This module is organized according to the level of understanding. Skipping

one part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons.

Read each items cautiously.

4. This is a Home-Based class, your reliability and honour in doing the tasks

and checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to

clearly comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator

once you completed it.

7. Answers should be written on a separate sheet of paper or notebook

especially prepared for TLE subject.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with

him/her for further discussion. Know that even if this is a home-based class, your teacher

is only a call away. Good communication between the teacher and the student is our

priority to flourish your understanding on the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills for

you to be fully equipped and ready to answer the demands of the globally competitive

world. We are confident in you! Keep soaring high!


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Good day dear Cookery learner! This module is solely prepared for you to access and to acquire lessons befitted

in your grade level. The exercises, drills and assessments are carefully made to suit

your level of understanding. Indeed, this learning resource is for you to fully

comprehend the Procedures in Cleaning and Sanitizing Kitchen Premises

(TLE_HECK9KP-Ib-2) as written and found in the K-12 Most Essential Learning

Competencies. Independently, you are going to go through this module following its

proper sequence. Although you are going to do it alone, this is a guided lesson and

instructions/directions on how to do every activity is plotted for your convenience.

At the end of this module, you are expected to achieve the following objectives

for this session:

1. Recognize kitchen premises to be cleaned and sanitized;

2. Classify and describe the uses of cleaning agents;

3. Clean the kitchen area in accordance with food safety and occupational

health regulations;

4. Use cleaning agents in sanitizing kitchen premises; and

5. Follow safety and first aid procedure

A.) Directions: Given the scrambled letters below, unscramble them to get a word or a group

of words related to cleaning and maintaining kitchen premises. Write your answer on a

separate sheet.

1. AINSZTEI - _______________ 6. RIFTS DIA - _________________

2. PENMEQUTI - ______________ 7. ASHIWGN- __________________

3. NGILCAEN - ________________ 8. INCFTEIDS- _________________

4. CNKTIEH - _________________ 9. THO REWTA- ________________

5. LCEHIMAC - _______________ 10. NSEIR- __________________

WHAT I NEED TO KNOW

WHAT I KNOW


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Directions: On the third column draw a star if the statement in column A match

with column B and if not, write the correct word that best describes the statement.

Write your answer on a separate sheet.

A B

C

1. It is the process of

removing of dirt and

soil present in kitchen

sink and equipment.

Sanitizing

2. It is the process of

removing

microorganisms such

as bacteria and

viruses.

Rinsing

3. It is a measure taken

beforehand to prevent

harm or secure good.

Precaution

4. It is the easiest way of

sanitizing kitchen

premises.

Hot Water

5. It is the provision of

initial care given to an

injured person.

First Aid

Directions: Put a check (√) mark if the statement is a correct procedure of maintaining

safe kitchen premises and an (X) mark if incorrect. Write your answer on a separate

sheet of paper.

______ 1.If the person has been exposed to poisonous fumes, such as carbon

monoxide, get him or her into fresh air immediately.

______ 2. Use the same chopping boards for different kinds of food.

WHAT’S IN

WHAT’S NEW


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_______ 3. Keep floors free from debris and grease by sweeping and washing

regularly.

_______ 4. Leave dirty crockery and pans.

_______ 5. Be sure that any appliances which are still maintained and used are stored

in a safe place that is out of reach of children.

_______ 6. Wash your hands before handling food and if you sneeze or cough, blow

your nose, go to the bathroom, or touch high-use surfaces.

_______ 7. Store chemicals and other substances near direct heat.

_______ 8. Keep chemicals in a separate area.

_______ 9. Regular cleaning of counter tops and floors needs to be done once a

month.

_______ 10. Wear protective eye and face wear while sanitizing kitchen premises.

Procedures in disinfecting kitchen premises

1. Preliminary cleaning is required.

2. Apply solution to hand, non-porous

surface thoroughly wetting it with cloth,

mop, and sponge. Treated surface must

remain wet for 10 minutes. Wipe with dry

cloth.

3. Sponge on mop or allow to air dry.

4. Use a spray device for spray application

Spray 6-8 inches from the surface, rub

with a brush, sponge or cloth. Avoid

inhaling sprays.

5. Rinse all surfaces that come in contact with food such as exterior of

appliances, tables and stove top with potable water before rinse.

Keep In Mind That…

Regular cleaning of counter tops and floors needs to be done daily and is

usually assigned as part of regular daily duties. Other cleaning tasks that need to be

done less frequently must be scheduled and assigned as needed for instance, daily,

WHAT IS IT


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weekly and monthly. General cleaning of floors, windows, walls and certain equipment

should be assigned to personnel.

How To Keep Your Kitchen Clean And Safe?

1. Remove unnecessary clutter from

surfaces.

2. Keep your refrigerator clean and tidy.

3. Use a rubbish bin with a lid to keep

odors out that attracts flies and other

insects.

4. Use separate chopping boards for

different kinds of food.

5. Change the dishcloth you wipe

surfaces with every day.

6. Wash and disinfect your rubbish bin

once a week.

7. Use a paper towel for any mess that is particularly likely to cause

contamination, such as raw meat or eggs, and anything that has fallen on

the floor.

8. Keep kitchen floors free from debris and grease by sweeping and washing

regularly.

9. Don't leave dirty crockery and pans to fester where they can attract

harmful bacteria.

10. Wash surfaces that get touched.

First aid procedure caused by chemical poisoning

What to do?

him or her into fresh air immediately.

the person swallowed the poison, remove anything remaining in the mouth.

follow instructions for accident poisoning.

ters.

body with continuous tap water.

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper

understanding of the lesson. Department of Education- Cebu Province does not claim or own

the presented pictures. Links for the sources are found in reference part of the module.


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Directions: Fill in the blanks with word or group of words to complete the sentences

below. Write your answers on a separate sheet of paper.

1. Use _______________________ chopping boards for different kinds of food.

2. Change the dishcloth you wipe surfaces with _____________________.

3. Wash and __________________ your rubbish bin once a week.

4. If the person has been exposed to poisonous fumes, such as carbon monoxide,

get him or her into _____________ immediately.

5. General cleaning of floors, windows, walls and certain equipment should be

_____________ to personnel.

6. ____________________ your hands before handling food.

7. Cleaning your kitchen’s working premises ________________________ is

important to keep it look its best.

8. If the poison is spilled on the person’s clothing, ___________________ the

clothing and pour the body with continuous tap water.

9. Don't leave dirty crockery and pans to fester where they can -

__________________ harmful bacteria.

10. Use a paper towel for any mess that is particularly likely to cause

_____________________.

Directions: List down at least five positive impacts of cleaning and sanitizing kitchen

premises regularly. Write your answer on a separate sheet of paper.

1. _______________________ 4. ________________________

2. _______________________ 5. _________________________

3. ______________________

WHAT’S MORE

WHAT I HAVE LEARNED


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Directions: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,

equipment and working premises using short-sized paper, coloring materials, pencil,

pentel pen and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA

10 POINTS Creatively and neatly done showing much relevance to the given topic

8 POINTS Creatively done and neat enough with relevance to the given topic

6 POINTS Creatively done and neat enough but no relevance to the given topic

4 POINTS Simply done and neat enough but not so relevant to the given topic

2 POINTS Poorly done with erasures and irrelevant to the given topic

Situation: You were task to help the parent in cleaning and sanitizing kitchen premises

after preparation and cooking of foods. Your performance will be rated according to

rubrics below. Submit three photos as documentation.

Materials You Will Need:

Dish soap Hot water

Double sink or dishpan Dishcloths, scrubbers

Sponges, steel wool Dish rack for drying

Lint-free cloth Paper towels

WHAT I CAN DO

ASSESSMENT


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Directions: Read the question below. Write your answer on a separate sheet of paper.

1. What is the best part of the lesson? Why?

ADDITIONAL ACTIVITIES


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REFERENCES

Department of Education. Cookery 9 Learning Module

Department of Education. Commercial Cooking Learning Module Exploratory Course

for Grades 7 and 8

Department of Education. Most Essential Learning Competencies (MELCS)

https://wikiclipart.com/kitchen-clipart_20601/


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https://wikiclipart.com/kitchen-clipart_20601/

For inquiries or feedback, please write or call:

Department of Education :Division of Cebu Province

Office Address: IPHO Bldg., Sudlon, Lahug Cebu City,

Telefax: (032) 255-6405

Email Address: [email protected]


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