PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL

PUTLOD, JAEN, NUEVA ECIJA

PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL

Putlod, Jaen, Nueva Ecija
LEARNING TASKS FOR DISTANCE LEARNING (DL)
S.Y. 2020-2021

Learning Delivery Modality : Modular

Grade Level and Learning Area : GRADE 9 / TLE - COOKERY ( Week 1 & 2 - October 5 - 16, 2020 )
Lesson/Topic : Clean, Sanitize, and Store Kitchen Tools and Equipment
Learning Objectives:
 Recognize kitchen tools and equipment to be cleaned and sanitize.
 Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment.
Learning Resources/Materials Needed : reading text, module, activity sheets
Additional Remarks:

(ex. can be done via

voicecalls, can be
facilitated by a
household partner,
can be done via a
LEARNING TASKS learning
activity sheet, can be
presented via an
internet-based
resource, can be
facilitated during a
synchronous learning
session, etc.)
Before the Lesson
1. Review previous lesson
2. Present the target Learning Objectives With the presence of
3. Preset a video clip showing how vital every kitchen where food I cared for prepared, Modules / Learning
cooked and served. Activity Sheet

Lesson Proper
1. Discuss the kitchen tools and equipment to be cleaned and sanitized.
Cooking Materials
1. Aluminum is mostly used in the kitchen and most popular because it is lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. It also gives even
heat distribution no matter what heat temperature you have. It is available in sheet or
cast aluminum.
2. Stainless Steel is the most popular material used for tools and equipment, but it is
more expensive. It is easier to clean and shine and will not wear out easily. Choose those
with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from
getting heat dark spots.
3. Glass is used for salad making and dessert but not practical for top or surface cooking. With the presence of
Great care is needed to ensure for long shelf life Modules / Learning
4. Double boiler is used when temperature must be kept below boiling, such as for egg Activity Sheet
sauces, puddings, and to keep food warm without overcooking.
5. Teflon is a special coating applied inside aluminum or steel pots and pans. It prevents
food from sticking to the pan
Kitchen Tools
1. Cans, bottles, cartoons opener is used to open a food container easily, and comfortably
grip and turn knob
2. Colanders also called a vegetable strainer are essential for various tasks from cleaning
vegetables to straining pasta or contents.
3. Cutting boards are wooden or plastic board where meat, fruits and vegetables can be
cut.
4. Funnels – are used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastics
5. Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping
garlic.
6. Graters are used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
7. Potato masher is used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.
8. Kitchen shears. They are practical for opening food packages, cutting tape or string or
simply removing labels or tags from items. Other cutting tools such as box cutters are also
handy for opening packages.
9. Scraper- a rubber or silicone tool to blend or scrape the food from the bowl, metal,
silicone or plastic egg turners or flippers
10. Rotary egg beater – used for beating small amount of eggs or batter. The beaters
should be made of stainless steel.
11. Rotary egg beater – used for beating small amount of eggs or batter. The beaters
should be made of stainless steel.
12. Spatula – is used to level off ingredients when measuring and to spread frosting and
sandwich fillings
13. Wooden spoons are used for creaming, stirring, and mixing. They should be made of
hard wood.
14. Spoons – solid, slotted, or perforated which are made of stainless steel or plastic. The
solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of
the pot.
15. Whisks - It is used for blending, mixing, whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters are made of looped, steel piano wires which are
twisted together to form the handle.
Measuring Tools
1. Measuring cup for liquid ingredients – are commonly made up of heat-proof glass
and transparent so that liquid can be seen.
2. Household Scales – are used to weigh large quantity of ingredients in kilos, commonly
in rice, flour, sugar, legumes
or vegetables and meat up to 25 pounds.
3. Scoops or dippers – are used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.
Kinds of Knives according to Use
1. French knife –is used to chop, dice, or mince food. Heavy knives have a saber or flat
grind.
2. Fruit and salad knife – is used to prepare vegetables, and fruits.
3. Kitchen knives often referred to as cook's or chef's tools, used for all types of kitchen
tasks such as peeling an onion, slicing carrots, carving a roast or turkey, etc.
4. Citrus knife – has a two-sided blade and serrated edge. It is used to section citrus
fruits.
5. Paring knife – is used to core, peel, and section fruits and vegetables.Blades are short,
concave with hollow ground.
6. Vegetable peeler is used to scrape vegetables, such as carrots and potatoes, and to
peel fruits. The best ones are made of stainless steel with sharp double blade that swivels.
Equipment
1. Refrigerators/freezers are necessary in preventing bacterial infections from foods.
2. Oven- a chamber or compartment used for cooking, baking, heating, or drying
3. Microwave ovens used for cooking or heating food.
After the Lesson
1. Wrap-up activities With the presence of
Answer the given questions:
a) Why it is important to clean, sanitize and store equipment properly? Modules / Learning
b) Explain good housekeeping practices that must be Activity Sheet
observed to maintain cleanliness and sanitation.

Prepared by : FRANCISCA R. PIAD

Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON

Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.

School Principal III
 PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL
PUTLOD, JAEN, NUEVA ECIJA

PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL

Putlod, Jaen, Nueva Ecija
LEARNING TASKS FOR DISTANCE LEARNING (DL)
S.Y. 2020-2021

Learning Delivery Modality : Modular

Grade Level and Learning Area : GRADE 9 / TLE - COOKERY ( Week 3 - October 19 - 23, 2020 )
Lesson/Topic : Clean, Sanitize, and Store Kitchen Tools and Equipment
Learning Objectives:
 identify tools and equipment needed in the preparation of appetizers
 classify appetizers according to ingredients according to the given
 identify ingredients recipe and equipment.
Learning Resources/Materials Needed : reading text, module, activity sheets
Additional Remarks:

(ex. can be done via

voicecalls, can be
facilitated by a
household partner,
can be done via a
LEARNING TASKS learning
activity sheet, can be
presented via an
internet-based
resource, can be
facilitated during a
synchronous learning
session, etc.)
Before the Lesson
1. Review previous lesson
2. Present the target Learning Objectives With the presence of
3. Present the concepts were attained by introduces the different cleaning Modules / Learning
compound used in cleaning and sanitizing tools and equipment Activity Sheet

Lesson Proper
kitchen is the place where foods are being prepared to consume. It is also the With the presence of
Modules / Learning
place where tools and equipment needed for preparation are stored Activity Sheet
Steps in Washing Dishes
1. Prepare. Wear rubber gloves if you have dry hands or other skin problem. If you
are wearing long sleeves, roll them up or put them under the gloves. Wear aprons
too.
2. Scrape all the large pieces of food on the dishes and place it in a compost bin
or garbage can.Stack the dishes in the proper order namely: glassware, silverware,
chinaware, and utensils. Stack them to the right of the sink so that work progresses from
right to left.
4. Fill the sink with water and add a considerable amount of detergent. The
hotter the water, the better it’s sanitizing and grease-cutting properties but use
tolerable heat (66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap
each piece individually and rinse in hot water.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water. Remember
to keep an eye when you should change the dish washing water.
7. Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything was burnt or overcooked to pots or casserole
dishes, put a little extra soap and water in it and let it stand while you wash the
other dishes. Take note that any oil residue left will lead to burn food during the next
cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. Run a hand over the
dish to ensure that they are thoroughly cleaned. If there are still some grease
remaining, consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using
boiling water with bleach. When a sponge or brush starts to smell unpleasant, throw
it away.
11. Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry, or thrown
into the washing machine. Remember to replace sponges and rags frequently.
Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the method of
cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.
3. 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.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline residues
left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.
Equipment Sanitation Procedures
1. Range
a. Remove all burnt sediments and wipe grease from top of range after each
use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while
electric burners should be cleaned with a brush or with a damp
cloth.
g. Before replacing, rub with oil-damped cloth.
3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.
4. Refrigerator
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly
4. Flush drains weekly
5. Sink and Drains
1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to
2 gal. of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant than radiation. The item
to be sanitized must first be washed properly before it can be properly sanitized.
Some chemical sanitizers, such as chlorine and iodine, react with food and soil and
so will be less effective on a surface that has not been properly cleaned.
Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of
hot water or steam.
Three methods of using heat to sanitize surfaces:
a. steam
b. hot water
c. hot air
2.Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers.
a. Concentration. The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water that is
between 55F (13C) and 120F (49C).
c. Contact time. For the sanitizer to kill harmful microorganisms, the cleaned item
must be in contact with the sanitizer (either heat or approvedchemical) for the
recommended length of time.
Characteristics of ideal chemical sanitizer
1.  Approved for food contact surface application
2.  Have a wide range or scope of activity
3.  Destroy microorganisms rapidly
4.  Be stable under all types of conditions
5.  Tolerate a broad range of environmental conditions
6.  Readily solubilized and possess some detergency
7.  Low in toxicity and corrosivity
8.  Inexpensive12

10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front
is facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what you
have done.
6. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the bottom shelves
of open cabinets below the working top level.
9. Racks, trays and shelves must be made of materials that are imperious, corrosive
resistant, non-toxic, smooth, durable and resistant to chipping.
10. Drawers must be made of the same materials and kept clean. Full-lined drawers
are not acceptable, but the use of clean and removable towels for lining drawers is
acceptable.


After the Lesson

2. Wrap-up activities With the presence of
Answer the given questions:
Modules / Learning
ACTIVITY 1.THINK AND BE ENLIGHTENED
Activity Sheet
Direction: Test your understanding by answering the following questions in your
activity sheet.
1. Why is it important to clean, sanitize and store equipment properly?
2. Discuss procedure involved in manual and mechanical dishwashing.
3. Explain good housekeeping practices that must be observed to maintain
cleanliness and sanitation.
ACTIVITY 2. Slogan Making
Direction: Make a slogan on proper cleaning, sanitizing and storing kitchen tools
and equipment using the following materials:
¼ cartolina paper
ruler
coloring materials
pencil
white board marker

Prepared by : FRANCISCA R. PIAD

Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON

Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.

School Principal III

PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL

PUTLOD, JAEN, NUEVA ECIJA
 PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL
Putlod, Jaen, Nueva Ecija
LEARNING TASKS FOR DISTANCE LEARNING (DL)
S.Y. 2020-2021

Learning Delivery Modality : Modular

Grade Level and Learning Area : GRADE 9 / TLE - COOKERY ( Week 6 - November 9 - 13, 2020 )
Lesson/Topic : Clean and Sanitize Kitchen Premises.

Learning Objectives:
 recognize kitchen premises to be cleaned and sanitized.
 clean the kitchen area in accordance with food safety and occupational health regulations.
 clean surfaces without damaging property and adversely affecting health
 use cleaning agents in sanitizing kitchen premises safely
 follow cleaning schedule based on enterprise procedures
 follow safety and first aid procedures
Learning Resources/Materials Needed : reading text, module, activity sheets
Additional Remarks:

(ex. can be done via

voicecalls, can be
facilitated by a
household partner,
can be done via a
LEARNING TASKS learning
activity sheet, can be
presented via an
internet-based
resource, can be
facilitated during a
synchronous learning
session, etc.)
Before the Lesson
1. Review previous lesson
2. Present the target Learning Objectives With the presence of
3. Preset how to clean and kitchen premises in accordance with prescribed Modules / Learning
standards. Activity Sheet

Lesson Proper
Cleaning your kitchen’s working premises regularly is important to keep it look its best and With the presence of
make it free from germs and bacteria that usually accumulate in the kitchen area during food Modules / Learning
preparations. Activity Sheet
Here are the kitchen premises to be cleaned and sanitized:
1. Kitchen floor
2. Counter tops
3. Tables surfaces
4. Walls
5. Floors
6. shelves
Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and
sponge. Treated surface must remain wet for 10 minutes.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge, or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and
stove top with potable water before rinse.
How to Keep Your Kitchen Clean and Safe?
Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you do not
use any more, as unused appliances would only tend to gather dust.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old and
rotten food and clean shelves and racks. Look at expiration dates and be sure to label any
containers of homemade food or leftovers. Don't make a habit of keeping food for too long in
the fridge; rotten food will breed bacteria and may even contaminate fresh food that is kept in
the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it
as soon as it smells, even if it is not yet full. You should ideally do this every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which
might have remained even after you emptied out the rubbish will die and cannot multiply.
Also, this will remove any foul smells which might be emanating from the trash bin.
5. Use separate chopping boards for different kinds of food. Keep separate chopping boards
for your meat and your vegetables to reduce the spread of bacteria. Clean the meat chopping
board extra carefully, especially after cutting chicken, as raw food has a higher tendency of
containing bacteria.
6. Change the dishcloth you wipe surfaces with every day. Use a different cloth for surfaces
than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use separate
towels for hands and dishes, and change both of those regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause contamination, such as
raw meat or eggs, and anything that has fallen on the floor. It is better to use cleaning material
that you can easily throw out after and prevent from contaminating other food, instead of
using towels or sponges which you would still be likely to use again afterwards.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If
something has spilled, make sure to mop it right away instead of letting the mess stay there.
Aside from making sure that germs do not use the spillage as a breeding ground, immediate
mopping would also prevent unwanted accidents such as slipping from occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you are done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents.
11. Wash your hands before handling food and again if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.
Safety measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic, or rubber gloves.
6. Wear protective eye and face wear.
Can you think of any more safety measures? Storage and security of chemicals
The following are recommendations for the storage and security of chemicals and
cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.
3. Store in a cool, well-lit, and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
their content and use. 8. Ensure that the use by date or manufactured date is clearly
readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.
After the Lesson
Wrap-up activities With the presence of
Answer the given questions: Modules / Learning
ACTIVITY 1 : Activity Sheet
Direction: Fill in the blank with a word or a group of words to make the sentence complete.
Write your answer in your activity sheet.
1. Store chemicals and cleaning agents in a cool, well-lit and ____________________ room.
2. Make sure chemicals and other cleaning agents ___________________, specifying their
content and use.
3. Storage containers should be free of ___________ and ___________.
4.The storage area should be ____________secure and locked when not in use.
5. Always store chemicals in designated________________.
ACTIVITY 2 :
Direction: Arrange the given procedure for disinfecting premises in proper sequence.
Use A for the first step, B for second and so on. Write your answer in a activity sheet.
________1. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop,
and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
________2. Sponge on mop or allow to air dry.
________3. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables, and stove top with potable water before rinse.
________4. Preliminary cleaning is required
________5. Use a spray device for spray application Spray 6-8 inches from the surfaces, scrub
with a brush, sponge, or cloth. Avoid inhaling sprays.
ACTIVITY 3 :
Direction: List down five contact equipment, containers and utensils that needs to
be cleaned thoroughly after it is used. Write your answer in your activity sheet.
1. _____________
2.______________
3.______________
4.______________
5.______________

Prepared by : FRANCISCA R. PIAD

Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON

Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.

School Principal III

PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL

PUTLOD, JAEN, NUEVA ECIJA
 PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL
Putlod, Jaen, Nueva Ecija
LEARNING TASKS FOR DISTANCE LEARNING (DL)
S.Y. 2020-2021

Learning Delivery Modality : Modular

Grade Level and Learning Area : GRADE 9 / TLE - COOKERY ( Week 5 - November 2 - 6, 2020 )
Lesson/Topic : Clean and Sanitize Kitchen Premises.

Learning Objectives:

 recognize kitchen premises to be cleaned and sanitized.

 clean the kitchen area in accordance with food safety and occupational health regulations.
 clean surfaces without damaging property and adversely affecting health
 use cleaning agents in sanitizing kitchen premises safely
 follow cleaning schedule based on enterprise procedures
 follow safety and first aid procedures
Learning Resources/Materials Needed : reading text, module, activity sheets
Additional Remarks:

(ex. can be done via

voicecalls, can be
facilitated by a
household partner,
can be done via a
LEARNING TASKS learning
activity sheet, can be
presented via an
internet-based
resource, can be
facilitated during a
synchronous learning
session, etc.)
Before the Lesson
1. Review previous lesson
2. Present the target Learning Objectives With the presence of
3. Preset how to clean and kitchen premises in accordance with prescribed Modules / Learning
standards. Activity Sheet

Lesson Proper
Cleaning your kitchen’s working premises regularly is important to keep it look its best and With the presence of
make it free from germs and bacteria that usually accumulate in the kitchen area during food Modules / Learning
preparations. Activity Sheet
Here are the kitchen premises to be cleaned and sanitized:
1. Kitchen floor
2. Counter tops
3. Tables surfaces
4. Walls
5. Floors
6. shelves
Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop, and
sponge. Treated surface must remain wet for 10 minutes.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a brush,
sponge, or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and
stove top with potable water before rinse.
How to Keep Your Kitchen Clean and Safe?
Here are ways to ensure the cleanliness of your kitchen and keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you do not
use any more, as unused appliances would only tend to gather dust.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old and
rotten food and clean shelves and racks. Look at expiration dates and be sure to label any
containers of homemade food or leftovers. Don't make a habit of keeping food for too long in
the fridge; rotten food will breed bacteria and may even contaminate fresh food that is kept in
the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it
as soon as it smells, even if it is not yet full. You should ideally do this every day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which
might have remained even after you emptied out the rubbish will die and cannot multiply.
Also, this will remove any foul smells which might be emanating from the trash bin.
5. Use separate chopping boards for different kinds of food. Keep separate chopping boards
for your meat and your vegetables to reduce the spread of bacteria. Clean the meat chopping
board extra carefully, especially after cutting chicken, as raw food has a higher tendency of
containing bacteria.
6. Change the dishcloth you wipe surfaces with every day. Use a different cloth for surfaces
than for dishes. Wash the cloth with hot water and, as appropriate, bleach. Use separate
towels for hands and dishes, and change both of those regularly, too.
7. Use a paper towel for any mess that is particularly likely to cause contamination, such as
raw meat or eggs, and anything that has fallen on the floor. It is better to use cleaning material
that you can easily throw out after and prevent from contaminating other food, instead of
using towels or sponges which you would still be likely to use again afterwards.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If
something has spilled, make sure to mop it right away instead of letting the mess stay there.
Aside from making sure that germs do not use the spillage as a breeding ground, immediate
mopping would also prevent unwanted accidents such as slipping from occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria. Wash dishes with hot water and soap as soon as you are done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents.
11. Wash your hands before handling food and again if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.
Safety measures
The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic, or rubber gloves.
6. Wear protective eye and face wear.
Can you think of any more safety measures? Storage and security of chemicals
The following are recommendations for the storage and security of chemicals and
cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.
3. Store in a cool, well-lit, and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying
their content and use. 8. Ensure that the use by date or manufactured date is clearly
readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.
After the Lesson
Wrap-up activities With the presence of
Answer the given questions: Modules / Learning
ACTIVITY 1 : Activity Sheet
Direction: Fill in the blank with a word or a group of words to make the sentence complete.
Write your answer in your activity sheet.
1. Store chemicals and cleaning agents in a cool, well-lit and ____________________ room.
2. Make sure chemicals and other cleaning agents ___________________, specifying their
content and use.
3. Storage containers should be free of ___________ and ___________.
4.The storage area should be ____________secure and locked when not in use.
5. Always store chemicals in designated________________.
ACTIVITY 2 :
Direction: Arrange the given procedure for disinfecting premises in proper sequence.
Use A for the first step, B for second and so on. Write your answer in a activity sheet.
________1. Apply solution to hand, non-porous surface thoroughly wetting it with cloth, mop,
and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth.
________2. Sponge on mop or allow to air dry.
________3. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables, and stove top with potable water before rinse.
________4. Preliminary cleaning is required
________5. Use a spray device for spray application Spray 6-8 inches from the surfaces, scrub
with a brush, sponge, or cloth. Avoid inhaling sprays.
ACTIVITY 3 :
Direction: List down five contact equipment, containers and utensils that needs to
be cleaned thoroughly after it is used. Write your answer in your activity sheet.
1. _____________
2.______________
3.______________
4.______________
5.______________

Prepared by : FRANCISCA R. PIAD

Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON

Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.

School Principal III

PUTLOD – SAN JOSE NATIONAL HIGH SCHOOL

PUTLOD, JAEN, NUEVA ECIJA
 PUTLOD-SAN JOSE NATIONAL HIGH SCHOOL
Putlod, Jaen, Nueva Ecija
LEARNING TASKS FOR DISTANCE LEARNING (DL)
S.Y. 2020-2021

Learning Delivery Modality : Modular

Grade Level and Learning Area : GRADE 9 / TLE - COOKERY ( Week 7 - November 16 - 20 , 2020 )
Note : Lesson Not Taken – November 23 – 27, 2020
Lesson/Topic : Prepare Range of Appetizers
Learning Objectives:
 differentiate hot and cold appetizers
 prepare a variety of appetizers
Learning Resources/Materials Needed : Self-Learning Module and see Module 7
Additional Remarks:
(ex. can be done via voice calls, can be facilitated
by a household partner, can be done via a
LEARNING TASKS
learning activity sheet, can be presented via an
internet-based resource, can be facilitated
during a synchronous learning session, etc.)
Before the Lesson
With the presence of Modules /
1. Review previous lesson : Clean and Sanitize Kitchen Premises. Learning Activity Sheet
2. Present the target Learning Objectives (Q and A via messenger can be used
3. Determine the different appetizers and its preparations. for clarifications and inquiries.)
Lesson Proper

1. Discussion of what is it from the Self-Learning Module. With the presence of Modules /
2. Answering of what`s new in the Self-Learning Module. Learning Activity Sheet
3. Analysis and discussion of what I learned from the Self-Learning Module. (Q and A via messenger can be used
4. Answering 3 questions in what`s more in the Self-Learning Module. for clarifications and inquiries.)

After the Lesson

Wrap-up activities: Parent will hand-in the outputs to the

1. Performing research and piled up by collecting 10 different recipes of class adviser in the school on the
appetizers and it like a book using any kinds of paper, decorating materials, scheduled date of submission.
glue, and coloring materials.

Prepared by : FRANCISCA R. PIAD

Master Teacher I / TLE Department

Checked by : ABEGAIL R. PANAHON

Head Teacher III - TLE/ICT

Noted : EDITHA P. MENDOZA, EdD.

School Principal III