TLE 7 | First Quarter Week 4 Module

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UNIT TITLE: FOOD AND FOOD SERVICE
LESSON TITLE: Storing and Stocking Kitchen Tools and Equipment
LESSON TARGETS: At the end of the week;
 I can maintain kitchen tools, equipment, and work areas.
 I can store and stack cleaned tools and equipment and paraphernalia in the proper
storage area.

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is for
educational purpose only. Borrowed materials (i.e.,songs, stories, poems, pictures,
photos, brand names, trademarks, etc.) included in these modules are owned by their
respective copyright holders. The publisher and authors do not represent nor claim
ownership over them. Sincerest appreciation to those who have made significant
contributions to these modules

References: Published by the Department of Education – Region 10

This module 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.

After going through this module, the students are

expected to:

1. Maintain kitchen tools, equipment, and work areas.

2. Store and stack cleaned tools, equipment and paraphernalia
in the proper storage area.

Read and understand the content of every topic because you

will be assessed on what you have learned or understood by
answering or performing the activities provided.

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 DAY 1
EXPLORE
Activity 1:

Directions: Recall what you have learned in maintaining kitchen tools and
paraphernalia.
Maintain Appropriate Kitchen Tools,
Equipment and Paraphernalia

Cleaning Sanitizing

-is the process of Differentiate 1.______________

removing dirt or stains ______________
from surfaces

Ways to Clean: Ways to Sanitize:

1. Uses detergents in washing 1. _____________________

kitchen tools and equipment. _____________________.
2. Uses abrasive cleaners to 2. _____________________
remove heavy collected soil. _____________________.

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 Activity 2:

Directions: Name the picture in each box.

1 2 3

Read and Study!

Lesson 1: 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.

3. Fill the sink with hot water and dish soap.

Allow the burners to soak while you clean the
stove.

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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.

3. Rinse the burner grates and caps thoroughly

with warm water.

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 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.
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

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 • 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

1. Clear the Desk

• Put away all of the items that belong in the kitchen in their proper place.
2. Start at the Sink
• Put all of the dirty plates, spoons, forks, cups and pots in the sink.
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
6. 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 can
• Throw the garbage observing proper segregation of waste.
12. Sweep & Mop the Floor
For the cleaning solution:
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 ⮚ 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.

Lesson STORING AND STACKING KITCHEN TOOLS

AND EQUIPMENT
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TLE_HECK7/8MT-0c-3

What’s New

1. If you were asked to group the kitchen tools and equipment below into two, how will
you group them?

Frying pan Wire whisk Wooden ladle

Food tong kettle Sauce pan

Group 1 Group 2
1. 1.
2. 2.
3. 3.

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 What is It
Organizing Kitchen Cabinets for Cleaned Tools and Equipment
❖ Part 1: Cleaning

1. Remove everything from your cabinet.

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.

❖ Part 2: Organizing Dishes in the Cabinet/Drawers

Kitchen Layout

Upper cabinets

Wide flat
drawer

Small drawers Lower cabinets

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 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.

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.

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 5. Arrange utensils in a flat utensil drawer.
Arrange your utensils so that the forks,
spoons and knives are kept separated.

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.

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 DAY 2
FIRM-UP
What’s More
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 TLE Cookery activity notebook.
1. Allow your stove to _____.
2. Remove the burner grates and _____. A. Around

3. Fill the sink with hot water and _____. B. Burner parts
C. Caps
4. Brush any loose _____.
D. Cool
5. _____ the stovetop.
E. Debris
6. Clean _____ the burner.
F. Dish soap
7. Scrub the burner _____ and caps.
G. Dry
8. Rinse the _____.
H. Grates
9. _____ the burner parts.
I. Hot water
10._____ the burner parts back on the stove.
J. Scrub
K. Secure

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What I Have Learned

Directions: Fill each blank with the missing word/s to complete each statement.
Choose your answers from the box below.

baking powder caps kind

baking soda cleaning the burners sink
below dish soap segregation
bleach drawers top

1. The three major steps in cleaning the gas stove are preparing the gas stove for cleaning,
cleaning the stovetop and ________.
2. The parts of the burner are grates and ________.
3. The removable parts of the refrigerator are glass shelf and ________.
4. An all-purpose cleaner solution is a combination of 3 cups warm water, ½ cup white
vinegar and 1 teaspoon ________.
5. Strong ________should not be applied in the refrigerator gasket.
6. Proper ________ of waste should be applied when trash is emptied.
7. ________ is placed in the corners of the cabinet to absorb bad odors without using a
fragrance.
8. In storing items in the cabinet, everything is arranged according to _____.
9. Breakable items should be placed on ________ of the cabinets.
10.Cleaning supplies are placed under the ________.

What I Can Do

Directions: Take a look at your kitchen. Evaluate how your kitchen

tools and equipment are arranged.

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.

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 LEARNING TARGET CHECKLIST | Please tick (✓) the option that
best describes your answer.

A = I have problem doing it B = I need help and/or more

examples to do it
C = I can do it but needs mastery D = I can do it well

LEARNING TARGETS A B C D

 I can maintain kitchen tools, equipment, and

work areas.
 I can store and stack cleaned tools and
equipment and paraphernalia in the proper
storage area.

Note: This part must be answered by your parent or guardian who supervised your
learning activities.

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________

PARENT’S SIGNATURE:_____________________
CONTACT NUMBER:________________________

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