Republic of the Philippines

Department of Education
REGION III
Schools Division of Zambales
Candelaria School of Fisheries 7
TECHNICAL - VOCATIONAL EDUCATION
Learning Activity Sheets
COOKERY
QUARTER 1

Module Storing and Stacking Kitchen Tools and

3 Equipment

LUCILLE E. PAGLINGAYEN
Developer

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I. Introduction:
This learning activity sheets aims to educate the students in Cookery
on Proper Storage and Handling of Cleaned and Sanitized Equipment and
Utensils. This is necessary to prevent recontamination of harmful
microorganisms prior to use. Aside from this reason, accessibility or ease of
work is also achieved hence the things needed in the kitchen are organized.

II. Learning Competency:

Storing and Stacking Kitchen Tools and Equipment

III. Objectives:
At the end of this learning activity sheet, you should be able to:
1. Maintain kitchen tools, equipment, and work areas.
2. Store and stack cleaned tools, equipment and paraphernalia in the
proper storage area.

IV. Discussion:

Learning Outcome 3.1: MAINTAINING EQUIPMENT AND WORK AREAS

How to Keep Kitchen Equipment and Working Area Clean

A. How to Clean the Gas Stove

Step 1: Preparing the Stove for Cleaning

1. Allow your stove to cool.

2. Remove the burner grates and caps.

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 3. Fill the sink with hot water and dish
soap. Allow the burners to soak while
you clean the stove.

Step 2: Cleaning the Stovetop

1. Brush away loose debris with a

cleaning brush.

2. Scrub the stovetop using stovetop

cleaner or soapy water.

3. Clean around the burners.

4. Dry the stove’s surface using a clean

cloth or paper towel.

Step 3: Cleaning the Burners

1. Scrub the burner grates using a

toothbrush or sponge.

2. Scrub and wash the burner caps using

the same toothbrush or sponge. Set
them off to the side with the burners.

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 3. Rinse the burner grates and caps
thoroughly with warm water.

4. Dry the burner grates and caps on a

mat to air dry.

5. Secure the burner parts back on the

stove.

B. How to Clean the Refrigerator?

Parts of the Refrigerator

Freezer

Gasket

Drawers
Glass shelf

Crisper

8 Steps in Cleaning the Refrigerator

1. Take all your food out of the refrigerator.
2. Throw out any moldy and expired foods.
3. Take out any shelving, drawers (sometimes known as "crispers"), or
other removable parts of the refrigerator.

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4. Wash the shelving, drawers, and other surfaces by hand. Never wash
a cold glass shelf with hot water. The sudden temperature change could
break the glass.
5. Wipe the inside of the refrigerator with your preferred cleaning
solution. Do not use strong scented soap or cleaner on the inside of the
fridge, as food may absorb the smell. Instead, use one of the following
natural cleaning solutions:
 2 tablespoons of baking soda and 1 US-quart (950 ml) hot
water
 white toothpaste serves as an abrasive cleanser and it smells
great
6. Dry off shelving before putting it back in its home in the refrigerator.
7. Clean the gasket using a dissolved solution of ½ cup water and ½ cup
vinegar or bleach. Do not use strong bleach as this may destroy the
gasket.
8. Wipe off any jars, bottles, or plastic ware and place them back into the
refrigerator.

C. How to Keep the Kitchen Area Clean?

Sink

Cabinets

Stovetop

Deck or table

Countertop Floor

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1. Clear the Deck
 Put away all of the items that belong in the kitchen but are not in their
proper place.
2. Start at the Sink
 Put all of the dirty plates, spoons, forks, cups and pots in the
dishwasher.
3. Spray Countertops and Stovetop with cleaning solution
 Combine 3 cups warm water with 1/2 cup white vinegar and 1 tsp. dish
soap. Spray this solution onto surfaces and wipe off with a wet cleaning
rag.
4. Wipe down Upper Cabinets
 Dip a rag in the warm, soapy water and use it to wipe down the doors
and cabinets.
5. Wipe down Countertops and Stovetop
 Wipe down dust and crumbs from horizontal surfaces. Add a little
baking soda for hard stains.
7. Wipe down Lower Cabinet Doors and Drawers
 Use a rag dipped in warm, soapy water.
8. Finish Dishes and Clean Sink
9. Empty the Trash
 Throw the garbage observing proper segregation of waste.
12. Sweep & Mop the Floor
 For the cleaning solution:
 Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar
and 1 tsp. dish soap. Let your floor air dry after cleaning.
 Fill a few bowls with about 1/2 cup each of baking soda. Place
these around your kitchen to absorb odor and keep the kitchen
smelling fresh.

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Learning Outcome 3.1 STORING AND STACKING KITCHEN TOOLS AND
EQUIPMENT
Organizing Kitchen Cabinets for Cleaned Tools and Equipment

 Part 1: Cleaning

1. Remove everything from your cabinets.

2. Give away items that are no longer in need.
3. Clean the cabinets from top to bottom.
4. Line the cabinets with paper linings.
5. Place sachets filled with baking soda in your cabinet corners to absorb bad
odors without using a fragrance.
6. Buy organizers or containers for smaller kitchen items and choose containers
with light-fitting lids to keep insects and airflow out.

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 Part 2: Organizing Dishes in the Cabinet/Drawers

Kitchen Layout

Upper cabinets

Wide flat
drawer

Small drawers Lower cabinets

Tips in Organizing Kitchen Tools and Equipment in the Cabinet

1. Decide for the items you plan to

store. Arrange everything in stacks
according to type or group the same
items together.

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2. Place dishes you use most often in
reachable cabinets.

3. Store breakable items higher up to

keep them safe.

4. Stack pots and pans in lower

cabinets near the stove.

5. Arrange utensils in a flat utensil

drawer. Arrange your utensils so
that the forks, spoons and knives are
kept separated.

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 6. Place the appliances you use every
day on the kitchen counter.
Occasionally-used items must be
placed in a distant shelf or on top of
the cabinets.

7. Store food in its own cabinet. If you

plan to have a food and spice
cabinet, choose a space that's
slightly separate from the rest of
your kitchen supplies.

8. Place cleaning supplies like trash

bags, cleaning solutions, rubber
gloves, extra dish soap, detergent
and sponges in the cabinet under the
sink.

V. Activities:
Activity 1: Directions: Write TRUE if the statement is correct and write
FALSE if the statement is wrong. Write your answer in your TLE notebook.

1. The steps in cleaning the gas stove are: preparing the stove for cleaning,
cleaning the stovetop and cleaning the burners.
2. Expiration date of foods should be checked when keeping foods in the
refrigerator.
3. The hot temperature will damage the glass shelf of the refrigerator if washed
using hot water.

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 4. Baking soda and hot water solution can be used to clean the inside of the
refrigerator.
5. Pure bleach can be used to clean the refrigerator gasket.
6. Clearing the deck in the kitchen means returning all items that do not belong
in the kitchen.
7. The kitchen floor is cleaned first in maintaining the kitchen area.
8. Things that do not belong in kitchen must be returned first to its proper place
before cleaning the kitchen area.
9. Vinegar, salt and warm water solution can be used for cleaning and sanitizing.
10. Iodized salt absorbs odor if placed in the corners of the kitchen.
11. Lower cabinet is suitable for storing and stacking pots and pans.
12. Supply of detergent, garbage bag and sanitizers should be placed in the
lower cabinet under the sink.
13. Breakable dishes should be placed in the lower cabinet near the stove.
14. Coffee can be stored together with vinegar, cooking oil and soy sauce in the
cabinet.
15. Measuring spoon, measuring cup and measuring glass can be arranged in a
flat drawer below the countertop.

Activity 2: Directions: Name the picture in each box. Write your

answer in your answer sheet.

1 2 3

Guide Questions:

1. What are the steps in cleaning gas stove, refrigerator and kitchen premises?
2. What are the cleaning solutions used in cleaning gas stove, refrigerator and kitchen
premises?

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Activity 3. Cleaning the Gas Stove
Directions: Fill in the blanks with the missing words to complete the steps
in cleaning the gas stove. Find the words in the box. Write your answer in
your answer sheet.
A. Around
1. Allow your stove to _____.
B. Burner parts
2. Remove the burner grates and _____.
C. Caps
3. Fill the sink with hot water and _____.
D. Cool
4. Brush any loose _____.
E. Debris
5. _____ the stovetop.
F. Dish soap
6. Clean _____ the burner.
G. Dry
7. Scrub the burner _____ and caps.
H. Grates
8. Rinse the _____.
I. Hot water
9. _____ the burner parts.
J. Scrub
10. _____ the burner parts back on the stove.
K. Secure

Activity 4. Cleaning the Refrigerator

Directions: Identify the parts of the refrigerator by arranging the jumbled
letters to form the correct word. Write your answer in your answer sheet.

1. SETGAK

2. REFZREE

3. AWDRER

4. SASGL HESFL

5. SPCRIRE

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Activity 5:
Directions: Take a look at your kitchen. Evaluate how your kitchen tools
and equipment are arranged. Copy the table in your TLE notebook. Put a
check mark (√) that corresponds to your answer.

No. Storing and Stacking Kitchen Tools and Equipment Yes No

1 Kitchen tools and equipment are arranged according to kind.
2 Dishes that are always used are placed on reachable cabinets.
3 Stack pots and pans are placed in the lower cabinet.
4 Kitchen utensils are placed in a flat utensil drawer.
5 Cleaning supplies are placed under the sink.

VI. ASSESSMENT:
Directions: Choose the letter of your answer. Write it in your answer sheet.

1. Which is the correct order in cleaning the gas stove?

A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the
burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the
stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, cleaning the
burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for
cleaning
2. Which of the following should be thrown out from the refrigerator?
A. Expired
B. Inedible
C. Moldy
D. All of the above
3. When we clean the refrigerator, we should never wash the glass shelf with
hot water. The reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.

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 D. The sudden temperature change could break the glass.
4. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution
5. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution
6. Clearing the deck in the kitchen means _________.
A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.
7. When cleaning the kitchen premises, which part of the kitchen should be
cleaned first?
A. Sink
B. Deck
C. Floor
D. Countertops and stovetop
8. When cleaning the kitchen premises, which part of the kitchen should be
cleaned last?
A. Sink
B. Deck
C. Floor
D. Countertops
9. Which of the following are components of diluted vinegar solution used for
cleaning and sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap

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 10. Which of the following can be used to absorb odor and keep kitchen smelling
fresh?
A. Baking soda
B. Brown sugar
C. Iodized salt
D. Baking powder
11. Stack pots and pans should be placed _________.
A. on the countertops
B. on top shelves of cabinets
C. in the lower cabinet near the stove
D. in lower cabinet under the sink
12. Trash bags, cleaning solutions, extra dish soap and detergent should be
placed ________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
13. Breakable items like glass plates should be kept ________.
A. on the countertops.
B. on top shelves of cabinets.
C. in the lower cabinet near the stove.
D. in the lower cabinet under the sink.
14. If items in the cabinet are stored according to kind, which of the following
DOES NOT belong to the group?
A. Milk
B. Vinegar
C. Cooking oil
D. Soy sauce
15. Which group of kitchen tools and equipment is CORRECT when storing and
stacking them in the cabinet?
A. Plates bowls, knife
B. Measuring spoon, sifter, baking pan
C. Electric mixer, blender, oven toaster
D. Wooden ladle, chopping board, weighing scale

VII. REFLECTION:

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 1. Directions: Using one page of your answer sheet, draw one way of organizing
your own kitchen tools and equipment at home.
Answer Key

ACTIVITY1 Activity 3 Activity 4 Assessment

VIII. References

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