This document contains a worksheet for a cooking class with activities on kitchen cleaning tools, cleaning procedures, and a post-test. The worksheet includes pictures of common cleaning tools like detergent, degreaser, abrasive, and acid cleaner for students to identify. It also provides a rubric for students to follow cleaning and sanitizing steps and properly store kitchen tools. The post-test has multiple choice questions to assess student understanding of sanitizing chemicals, storage methods, cleaning procedures, and tools used to remove limescale, tarnish, mineral deposits and rust. Answer keys are provided at the end.

1. 1
COOKERY SHS
SCHOOLS DIVISION OF PASIG CITY
Caruncho Avenue, San Nicolas, Pasig City
Name: __________________________________ Grade/Section: ________ Score: ___
School: ________________________________ Teacher: __________________________
FIRST QUARTER
WORKSHEET No. 1
ACTIVITY: 1. Name Me
Directions: Look closely and identify the pictures of cleaning compound used to clean,
sanitize kitchen tools and equipment below and write your answer in the space provided
under each picture.
1._______________ 2.______________
3.____________ 4._____________

2. 2
SCHOOLS DIVISION OF PASIG CITY
Caruncho Avenue, San Nicolas, Pasig City
ACTIVITY: 2. SKILLS TRIAL
You were tasked to help your mother in the preparation of cooking of food, particularly
in cleaning, sanitizing, and storing of kitchen tools and equipment after use. Fill in the
flow chart with the steps you are going to accomplish to finish the task. Indicate how
you are going to prepare the cleaning agents in accordance with manufacturer’s
instructions.
Below is the rubric to guide you in assessing the tasks of cleaning and sanitizing kitchen
tools and equipment.
CRITERIA 3 2 1
Process of
cleaning and
sanitizing.
The student able to
correctly follow the
fundamentals of
cleaning procedure.
The student able
to follow but
neglected two
cleaning
procedure.
The student did not
indicate three or
four cleaning
procedure.
Storing tools
and equipment
The student able to
clearly explain the
proper storing
procedure of the
tools and
equipment.
The student
neglected two
procedures in
storing of the tools
and equipment.
The student did not
indicate the storing
procedure of the
tools and
equipment.
Use of cleaning
agent
The students able
to clearly explain
the use of the
cleaning agent in
accordance to the
manufacturer’s
instructions.
The students did
not properly follow
the use of the
cleaning agent but
not in accordance
to manufacturer’s
instructions.
The students did
not indicate use of
the cleaning agent.
CLEANING SANITIZING STORING

3. 3
SCHOOLS DIVISION OF PASIG CITY
Caruncho Avenue, San Nicolas, Pasig City
POSTTEST
Directions: Read the following questions carefully. Choose the letter that best
describes the statement. Write your answer on your quiz notebook.
1. Sanitizing is done using heat, radiation, or chemicals. What are the recommended
chemicals to be use for sanitizing the kitchen.?
a. chlorine, iodine, and quaternary ammonium c. dry heat, hot water and filtration
b. benzoic acid, steam, and UV light d. soap, alcohol and cold water
2. If you are arranging your cabinet for storing clean cups, bowls, and glasses, what is
the correct storage for this item?
a. Inverted position of storing the cups, bowls, and glasses.
b. Put all cups, bowls, and glasses inside the drawers.
c. It must be stored
d. Wash, dry the item and place it on the table
3. Which of the following is the proper order/steps in sanitizing the sink and drains?
1. Replace washers immediately on leaking faucets
2. Keep outlet screened at all times
3. Flush daily with 1 gal. of solution, made up of strong solution soda
(4oz.to 2 gal. of water)
4. Clean and replace greased tray regularly
5. Replace washers immediately on leaking faucets
a.1, 2, 3, 4, 5 c. 2, 3, 4, 1, 5
b. 5, 4, 3, 2, d. 1, 3, 2, 4, 5
4. Which chemical is used to break down limescale and can help to remove tarnish
from copper?
a. Carboric Acid c. Quaternary Ammonium
b. Degreaser d. Chlorine
5. Which is used to remove mineral deposits and useful for descaling dishwashers or
removing rust on the shelving, stains in the kitchen floor, and restroom facilities?
a. Detergent c. Acid Cleaner
b. Abrasive d. Degreaser

4. 4
SCHOOLS DIVISION OF PASIG CITY
Caruncho Avenue, San Nicolas, Pasig City
Key to Correction
ACTIVITY
1
1.
Detergent
2.
Degreaser
3.
Abrasive
4.
Acid
Cleaner
ACTIVITY
2

Scrape
and
Pre-rinse
–
soiled
equipment
surfaces
are
scraped
and
rinsed
with
warm
water
to
remove
loose
food
soils.

Cleaning
Cycle
–
the
elimination
of
remaining
food
soils
from
equipment
surfaces
is
based
on
the
use
of
the
four
basic
cleaning
factors
and
the
method
of
cleaning.
Usually,
alkaline
chemical
solutions
are
used
for
the
cleaning
cycle.

Rinse
–
rinse
all
surfaces
with
cold
to
hot
water,
depending
on
the
temperature
of
the
cleaning
cycle,
to
thoroughly
remove
all
remaining
chemical
solution
and
food
soil
residues.

Acid
Rinse
–
a
mild
acid
rinse
of
the
equipment
neutralizes
any
alkaline
residues
left
and
removes
any
mineral
soil
present.

Sanitize
–
all
equipment
surfaces
are
rinsed
or
submerged
with
a
sanitizing
agent.
Both
time
and
chemical
concentration
are
critical
for
optimum
results.
POSTTEST
1.
A
2.
A
3.
B
4.
A
5.
B