Name of Learner: ____________________________Grade Level & Section: 9

Subject: TLE-Cookery Module No.: 2

Title: Methods of Cleaning, Sanitizing and Techniques in Storing Kitchen Tools and Equi[pment
Learning Competency:
1.2 Prepare cleaning agents in accordance with manufacturer’s instructions.
1.3 Clean and sanitize kitchen tools in accordance with prescribed standards
1.4 Store cleaned kitchen tools and equipment safely in the designated space
Learning Objective:
1.Identify the cleaning agents in accordance with manufacturer’s instructions;
2. Clean and sanitize cleaning agents in in accordance with the manufacture’s instructions and store
tools and equipment properly after use;
3.Select proper cleaning agents for each of the corresponding tools and equipment; and
4.Practice helping one another in cleaning the kitchen tools and equipment

Chemicals Used in Cleaning and Sanitizing Kitchen Tools and Equipment

Directions: Read each item carefully and identify the answer in each statement. Write the
letter of your choice on a separate sheet of paper.
1. The two ways to sanitize surfaces and equipment is food service establishments are with
_________and __________.
A. Soda and pop C. Burger and fries
B. Chemicals and heat D. Peanut butter and jelly
2.To prevent __________of food cleaning supplies equipment and chemicals should be stored
separately and well away from food, dishes, utensils and food contact surfaces.
A. Contamination C. Rotting freezing
B. Burning D. Bacteria
3.Which of the following must be cleaned and sanitized?
A. Food prep surface C. Utensils
B. Clean –in –place equipment D. All of these
4. Which of these is the most used sanitizer in Food Processing?
A. chlorine C. sodium chloride
B. vinegar D. calcium chloride
5. How many part/s of vinegar should be mixed in a part of water for cleaning kitchen utensils
and surfaces?
A. 1 part C. 3parts
B. 2 parts D. None of the above
6.___________is the step that removes harmful microorganisms on a food contact surface.
A. Brushing C. Scratching
B. Scrubbing sanitizing D. Cleaning
7. Which of these is the most used sanitizer in Food Processing?
A. chlorine C. sodium chloride
B. vinegar D. calcium chloride
8. The following are the four basic ways to store kitchen knives except;
A. mount them on a wall C. store them on the counter in block to
B. use magnetic strip to wall dock
D. store in the dirty cabinet
9. The following are the ways how to store cups in the cabinet except;
A. place them in a drawer C. place them above the counter
B. hang them on the wall D. put in the table
10. The following are the ways to Organize Pots and Pans in Your Kitchen Cabinets except one;
A. use pans organizer rack C. use sliding storage
B. put in deep drawer divider D. don’t hang pots and pans

I certify that I have truthfully answered all the activities/exercises in this activity sheet.
This output is entirely my own work.

_______________________________ Date Submitted: _________________

Name and Signature of Learner