This document provides information about maintaining appropriate kitchen tools, equipment, and paraphernalia through proper cleaning and sanitizing techniques. It discusses cleaning agents and sanitizing methods, including heat and chemical sanitizers like chlorine, iodine, and quaternary ammonium. The document aims to help learners understand how to differentiate between cleaning and sanitizing, identify the proper cleaning agents and procedures to use, and maintain kitchen tools and ensure food safety.

1. GEN. TRIAS SKILL BUILDERS
A Worktext in
TECHNOLOGY AND LIVELIHOOD
EDUCATION
COOKERY
Quarter 1-Module 2
7

2. Development Team of the Module
Writers: Anita H. Lucero
Editors: Anita H. Lucero
Reviewers: Name
Illustrator: Name
Layout Artist: Name
Management Team: SDS
Name of CID Chief
Name of Division EPS for Subject Area
Name of Division ADM Coordinator

3. This worktext was designed and written with you in mind. It is here to help you
understand how to maintain appropriate kitchen tools, equipment and paraphernalia and
the different ways in cleaning and sanitizing the latter. The scope of this work permits it to
be used in many different learning situations. It aims for parents and other family members
to have quality time with their family and encourage the learners as she/he worked in this
module.
This will help young learners to develop independency by going after the easy-to-follow
exercises. With the help of the exercises given, the learners will understand how the issues
in the environment took place and how it can be solved.
After going through this worksheet, you are expected to:
1. Differentiate cleaning from sanitizing;
2. Determine the cleaning agents used in maintaining tools and equipment;
3. Give the functions of each types of tools, equipment and paraphernalia used in the
kitchen;
This lesson will help young learners to develop independency by going after the easy-
to-follow exercises. With the help of the exercises given, the learners will understand and
apply their knowledge in maintaining the kitchen tools and equipment’s by following the right
procedure of cleaning and sanitizing.
The learners will be introduced to the following:
 The learners will do the walkthrough of the lesson expectations.
 In this part, the content of the lesson will be presented.
 Learning objectives will also be introduced to guide the learners on the
learning targets founded on KSAV principles.
 Various activities will be given to broaden and practice their knowledge
about the topic.
Direction: Choose the letters that best describe the given statement/questions. Write your answer on
the separate sheet of paper. (TLE Notebook)
1. When rinsing dishes, water must be a minimum of______?
a. 171° c. 110°
b. 90° d. 75°
Skill
2
Maintain Appropriate
Kitchen Tools, Equipment,
and Paraphernalia
GEAR UP / GABAY
What I Need To Know?
What I Know?

4. 2. You must _____________, ______________ and _____________ surfaces after each task:
a. Sanitize, wash and dry
b. Clean, rinse and sanitize
c. Rinse, sanitize and dry
d. Wash, rinse and sanitize
3. What is the correct concentration of chlorine when sanitizing?
a. 60ppm c. 80ppm
b. 30ppm d. 50ppm
4. The primary step of cleaning and sanitizing any surface, dishes, or utensils is?
a. Scraping c. Drying
b. Wiping d. Sealing
5. What is the fifth step in cleaning and sanitizing?
a. Wash c. Air Dry
b. Sanitize d. Rinse
6. The contact time for proper sanitizing effectiveness is:
a. 45 to 90 second c. one minute
b. 30 to 60 seconds d. none of these
7. At what time interval should food services staff wash, rinse, and sanitize surfaces
that are in constant use?
a. 6 hours c. 2 hours
b. 4 hours d. none of these
8. Sanitizing solution used at the proper time, temperature, and concentration level
kills?
a. Dirt in water c. Certain body fluids
b. Viruses d. Microorganisms
9. When transporting food to off sites you must use __________ ___________ to transport
foods?
a. Aluminum foil
b. Approved containers
c. Recycled milk crates
d. Plastic wrap
10. Sanitizing dishes, utensils, or surfaces will?
a. Reduce number of microorganisms on a clean surface to safe levels
b. Reduce number of microorganisms and remove soil from surface
c. Remove soil to safe levels
d. A and C
TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement
is wrong.
_____11. Surfaces must be sanitized before they are cleaned.
_____12. Cleaning reduces the number of pathogens on a surface to safe
levels.
_____13. Utensils cleaned and sanitized in a three-compartment sink should
be dried with a clean towel.
_____14. Sanitizing is the process of removing food and other types of soil
from the surface such as dish, glass or cutting board.
_____15. Chemical sanitizer or very hot water were used in absence of
dishwasher.

5. Activity 1. Recalling
What kitchen tools and equipment can you remember from the previous lesson? How many
can you name? Write your answer on your TLE notebook.
Activity 2.
Direction: Briefly explain your thoughts on the given quote. Write your answer on your TLE
notebook in form of paragraph.
" Housekeeping is like being caught in a revolving door. Nothing inspires cleanliness more than
an unexpected guest. Our house is clean enough to be healthy, and dirty enough to be happy”
PICTURE ANALYSIS
Direction: Analyze the pictures below. Answer the guide questions and write your answer
on your TLE notebook.
1. Take a look at deeply with the pictures.
2. Write down all things that you see on the pictures.
3. What does the pictures imply?
Unlocking of Difficulties
ENGAGE / ENGGANYO
What’s In?
What’s New?
Disclaimer: Some picture is used for educational purposes and not to endorsed the product

6. 1. Abrasive (a· bra· sive);(/əˈbrāsiv,əˈbrāziv/)
- of a substance or material) capable of polishing or cleaning a hard surface by
rubbing or grinding.
2. Acid (ac· id);(/ˈasəd/ )
- a chemical substance that neutralizes alkalis, dissolves some metals, and turns
litmus red; typically, a corrosive or sour-tasting liquid of this kind.
3. Toxic (tox· ic);( /ˈtäksik/ )
- poisonous.
4. Solvent (sol·vent);(/ˈsälvənt/ )
- able to dissolve other substance
(Read the Information Sheet very well then find out how much you can remember and how
much you have learned)
CLEANING AND SANITIZING
Cleaning and sanitizing may be the most important aspect of a sanitation program.
Improperly cleaned and sanitized areas allow harmful microorganisms to be transferred from
one food to another food.
Cleaning is the process of removing unwanted smell, dust, dirt, or stains from surfaces.
Cleaning is done with a cleaning agent that removes food, soil, or other substances on a food-
contact surface. A food-contact surface is the surface of equipment or utensil that food
normally comes into contact. When using cleaning agents, the label must be checked if the
product can be used and does not leave an unsafe residue on the food-contact surface.
4 Categories of Cleaning Agents
1. Detergents are used to wash tableware,
surfaces, and equipment. Detergents can
penetrate soil quickly and soften it.
Examples include liquid and
2. Solvent cleaners are used on surfaces where
grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top
are examples of areas that
NURTURE / NAMNAM
What’s Is It?
Disclaimer: Some picture is used for educational purposes and not to endorsed the product

7. 3. Acid cleaners are used in removing mineral
deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
dirt and stain in ware washing machines and
steam tables.
4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with
detergents. Some abrasive cleaners also disinfect
Sanitizing is the process of removing harmful bacteria using heat and water, or
chemicals, or a combination of both. The term sanitary refers to the state of a food contact
surface or utensil where it does not contain microorganisms at a level that would permit the
transmission of infectious disease or compromise food safety. Sanitizers are substances
capable of destroying microorganisms including those bacteria that cause food poisoning and
other diseases.
Sanitizing Methods
1.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). If a
high-temperature ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180°F (82°C). For stationary rack, single temperature
machines, it must be at least 165°F (74°C). Cleaned items must be exposed to these
temperatures for at least 30 seconds.
2.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 is not enough to reduce harmful
microorganisms. Too much can be dangerous.
• 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.
Approved chemical sanitizers:
Disclaimer: Some picture is used for educational purposes and not to endorsed the product

8. Chlorine Iodine Quaternary Ammonium
Chemical Sanitizer Solutions
CHEMICAL CONCENTRATION CONTACT
TIME
ADVANTAGE DISADVANTAGE
Chlorine 50ppm (parts per
million) in water
between 75-100 °F
or (1 tablespoon
chlorine mixed
with 4 gallons of
water)
7 seconds Effective on a wide
variety of bacteria;
highly effective; not
affected by hard
water; generally
inexpensive
Corrosive, irritating to
the skin, effectiveness
decreases with
increasing pH of
solution; deteriorates
during storage and
when exposed to light;
dissipates rapidly; loses
activity in the presence
of organic matter
Iodine 12.5-25ppm in
water that is at
least 75 °F
30
seconds
Forms brown color
that indicates
strength; not
affected by hard
water; less irritating
to the skin than is
chlorine; and
activity not lost
rapidly in the
presence of
organic matter.
Effectiveness decreases
greatly with an increase
in pH (most active at pH
3.0; very low acting at
pH 7.0); should not be
used in water that is at
120oF or hotter; and
might discolor
equipment and
surfaces.
Quaternary
Ammonium
Compound
Up to 200ppm in
water that is at
least 75 °F (1
tablespoon mixed
with 1 gallon of
water)
30
seconds
Nontoxic, odorless,
colorless,
noncorrosive,
nonirritating; stable
to heat and
relatively stable in
the presence of
organic matter;
active over a wide
pH range
Slow destruction of
some microorganisms;
not compatible with
some detergents and
hard water
There are three steps needed to effectively clean and sanitize utensils:
 washing;
 sanitizing; and
 drying.
Disclaimer: Some picture is used for educational purposes and not to endorsed the product

9. LOOP A WORD
Direction: Encircle the different words found in the word hunt. Then, write your encircled
word on the space provided
After learning the different chemical sanitizer solution, used in kitchen utensils and
equipment’s you can now easily understand its uses. Your activity will show your
understanding of the lesson.
Direction: Complete the following table.
CHEMICAL ADVANTAGE DISADVANTAGE
TEST / TALAB
REINFORCE / RUBDOB
What’s More?
What I Have Learned?
1.______________________
2.______________________
3.______________________
4.______________________
5.______________________
6.______________________
7.______________________
8.______________________
9.______________________
10._____________________

10. 1.IODINE 1. 1.
2.
2.CHLORINE 1.
2.
1.
2.
3.QUATERNARY
AMMONIUM
1.
2.
1.
Activity: Compare and Contrast
Direction: Compare and contrast the approved chemical sanitizers terms of its description,
advantage and disadvantage using Venn Diagram.
Activity 1: Squeezing Brain
DIRECTION: Read the question carefully with understanding. Choose the correct answer
on the word bank.
WORD BANK
INTEGRATE / IRAL
ASSESS / ANTAS
What I Can Do?
Assessment
CHLORINE IODINE QUATERNARY
AMMONIUM
VENN DIAGRAM

11. Scraping Air Dry Four hours
30-60 seconds Microorganisms
Rinse Approved containers
______1. The first step of cleaning and sanitizing any surface, dishes, or
utensils is?
______2. Sanitizing solution used at the proper time, temperature, and
concentration level kills?
______3. What is the fifth step in cleaning and sanitizing?
______4. What is to be use in transporting food to off sites?
______5. At what time interval should food services staff wash, rinse, and
sanitize surfaces that are in constant use?
______6. What is the contact time for proper sanitizing for effectiveness?
______7. You must clean, ______________ and sanitize surfaces after each
task.
TRUE or FALSE. Write True if the statement is correct and FALSE if the statement is wrong.
______8. The minimum temperature of water in rinsing dishes should be
110°.
______9. Cleaning reduces the number of pathogens on a surface to safe
levels.
______10. In sanitizing dishes, utensils, or surfaces will reduce number of
microorganisms and remove soil from surface.
______11. Chemical sanitizer or very hot water were use in absence of
dishwasher.
______12. Utensils cleaned and sanitized in a three-compartment sink
should be dried with a clean towel.
______13. Sanitizing is the process of removing food and other types of soil
from the surface such as dish, glass or cutting board.
______14. Surfaces must be sanitized before they are cleaned.
______15. The correct concentration of chlorine when sanitizing is 30 ppm.
Activity: D-WHO?
Pretend that you are working as a kitchen staff in a restaurant, how can you maintain
the cleanliness of your workshop? What are the things that you have to consider in using
different disinfectant or sanitizer? What are the precautionary measures you have to follow
and engage? Write your answer in a paragraph.
SHARPEN / SANAY
Additional Activities

12. __________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_______________________________________________________________________________.
References
K to 12 Commercial Cooking Learning Modules
www.google.com – cleaning and sanitizing images