8

Technology and Livelihood Education

Cookery
Module 4
Store and Stack Kitchen Tools and
Equipment
Technology Livelihood Education - Grade 8
Alternative Delivery Mode
Module 4: (Store and Stack Kitchen Tools and Equipment)
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education – Division of Gingoog City

Division Superintendent: Jesnar Dems S. Torres, PhD, CESO VI

Development Team of the Module

Author/s: Susan P. Guevarra

Reviewers:
Illustrator and Layout Artist: Jonie Mar D. Rebucas

Management Team
Chairperson: Jesnar Dems S. Torres, PhD, CESO VI
Schools Division Superintendent

Co-Chairpersons: Conniebel C.Nistal, PhD.

Assistant Schools Division Superintendent

Pablito B. Altubar
Chief, Curriculum Implementation Division

Members:
Elvira A. Almonte, EPS
Narcisa G. Sabello, PSDS
Imelda R. Fabe, PSDS
Himaya B. Sinatao, LRMDS Manager
Jay Michael A. Calipusan, PDO II
Mercy M. Caharian, Librarian II

Printed in the Philippines by

Department of Education – Division of Gingoog City
Office Address: Brgy. 23, National Highway, Gingoog City
Telefax: 088 328 0108/ 088328 0118
E-mail Address: [email protected]
 8
Technology and Livelihood Education
Cookery
Module 4
Store and Stack Kitchen Tools and
Equipment
 Table of Contents
What This Module Is About ................................................................................................................... i
What I Need to Know ............................................................................................................................. i
How to Learn from this Module ............................................................................................................. i
Icons of this Learning Module ............................................................................................................... ii
What I Know (Pre-Test) ..............................................................................................................iii
Store and Stack Kitchen Tools and Equipment...................................................................................... 1
What I Need to Know ........................................................................................................................ 1
What’s In ........................................................................................................................................... 1
What’s New ...................................................................................................................................... 1
What Is It........................................................................................................................................... 2
What’s More ..................................................................................................................................... 5
What I Have Learned .......................................................................................................... 5
What I Can Do ................................................................................................................................... 6
Summary ............................................................................................................................................... 7
Assessment (Post-Test) ......................................................................................................................... 7
Key to Answers ..................................................................................................................................... 8
References ............................................................................................................................................ 9
What This Module Is About
Store and Stack kitchen tools and equipment
Kitchen is one of the vital place of our house, where food is placed, prepared and served.
Through proper storage and stacking of kitchen tools and equipment it will protect against
vermin and other sources of contamination.

Through this module student will appreciate the value of proper storing and stocking
of tools and equipment, organize kitchen cabinets and proper storage of cleaning equipment
it can help ensure the maintenance of a clean, safe kitchen.

What I Need to Know

At the end of this module, you should be able to:
LO 3 1.1 Store or stack cleaned equipment and utensils and Equipment
(TLE_HECK7/8MT-0c-3)

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:

 Read and understand carefully all the information lessons.

 Follow the directions and/or instructions in the activities and exercises.
 Answer all the given tests and exercises.

i
Icons of this Learning Module
What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii
 What I Know (Pre-Test)
Multiple Choice
Directions: Read and answer the questions below. Select the letter of the best
answer from among the given choices.

1. After measuring and mixing ingredients, what shall we do for all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate
2. Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.
A. wet C. dry
B. clean D. secure
3. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything
4. What is the position of cups, bowls and glasses when storing?
A. up C. inverted
B. side D. down
5. What is the door for cabinets so that everyone can see what is inside?
A. wood C. glass
B. iron D. cloth
6. What will kind of cloth will you in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
7. What will you do with the things you don’t use anymore
A. broke C. wash
B. take D. drop
8. Which of the following does not belong to the group?
A. spoon C. glass
B. knife D. serving spoon
9. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion
10. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A. recontamination C. breaking
B. dropping D. loosing

iii
 Lesson
Store and Stack Kitchen Tools and
3 Equipment

What I Need to Know

At the end of this module, you should be able to:

LO 3 1.1 Store or stack cleaned equipment and utensils safely in the designated place
(TLE_HECK7/8MT-0c-3)

What’s In

Activity! “Know Me”

1.Detergents – Use detergents to routinely wash tableware, surfaces, and equipment.

Detergents can penetrate soil quickly and soften it. Examples include dish washing detergent
and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
3. Acid cleaners – Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
4. Abrasive cleaners – Use these cleaners to remove heavy accumulations of soil that are
difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean food-contact
surfaces that are used to prepare potentially hazardous foods as needed throughout the day
but no less than every four hours. If they are not properly cleaned, food that comes into
contact with these surfaces could become contaminated.

What’s New

Activity 2: “Know Me”

Direction: List down at least 3 places in the kitchen to store and stack utensils and equipment.

1. ___________________________
2. ___________________________
3. ___________________________

1
 What Is It

Information Sheet 3.1

How to Clean and Store Cooking Tools and Equipment

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a small
amount of dishwasher detergent to help start the cleaning). Drop soiled items in the
soak as soon as you are through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at
it, wipe off any stray spatter from the countertops and nearby areas. If necessary, finish
off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
7. Store all tools and equipment in their designated places. Put frequently used items in
conveniently accessible locations. Gather and secure electrical cords to prevent
entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized
equipment and utensils is very important to prevent recontamination prior to use.
9. Cleaned and sanitized equipment and utensils must be:
 stored on clean surfaces; and
 handled to minimize contamination of food contact surface.

10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door on it and everyone is going to see what's inside from now
on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you’re a contact-paper type of person, rip out the old and replace it with new. There
are some really cute ones out there lately; I've seen them at Target (please share in
the comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position that's
easy to reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the
fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.

2
Proper Storage of Cleaning Equipment
Storage of Washed Utensils
1. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be covered
or inverted whenever practicable. Utensils shall be stored on the bottom shelves of open
cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious, corrosive resistant,
non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall 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
Below are pictures showing proper storage and stacking of tools, utensils and
equipment.
Proper stacking of glassware, chinaware and silver ware

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Stacking and storing of spices, herbs and other condiments

https://tudorpot.livejournal.com/photo/album/340/?mode=view&id=1396&page=5

3
Storage of bottled and canned food items and other condiments

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

Storage of equipment, tools utensils and other implements

https://www.recipe-calendar.com/kitchen-items/

4
 Stacking and storage of chinaware

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

What’s More

Activity 3 “Analyze Me”

A. Why we need to clean and sanitize tools, equipment and paraphernalia before storing/
stacking?
B. How will you use the cleaning and sanitizing tools, equipment and paraphernalia safely?
C. Describe the pictures showing proper storage and stacking of tools, utensils, and
equipment

What I Have Learned

Activity 4: “Fill Me”

Discuss the benefits and Good Practice in proper storage of tools, equipment through
graphic organizer. Write this on your activity notebook. Use the template below.

5
 Proper
Storage of
Tools

Good
Benefits
Practice

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

What I Can Do

Activity: 5 “Follow Me”

The students will perform the steps for organizing kitchen cabinets
(Follow the steps in the information given (sheet 3.1)

Rubrics will be used to evaluate your performance.

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

SCORING
ACCURACY (100%)
CRITERIA

Demonstrated and perform 5 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 4 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 3 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 2 proper ways of storing and stacking

tools and equipment

Demonstrated and perform 1 proper ways of storing and stacking

tools and equipment

Failed to demonstrate and perform any storing and stacking

procedures of tools and equipment

6
Summary
Proper storing and stocking of tools and equipment should be perform in the kitchen
since it is one of the most important area in our house, where food are placed, prepared and
served. To protect against vermin and other sources of contamination the following
undertaking should be observed: organizing kitchen cabinets, cleaning tools and equipment,
proper storing of cleaning equipment and storage of washed utensils.

Assessment (Post-Test)
Multiple Choice:
Directions: Read and answer the questions below. Select the letter of the best answer from
among the given choices.
1. Racks, trays and shelves shall be made of materials that are except ______
A. imperious C. resistance to chipping
B. non-toxic D. toxic
2. What is the best door for cabinets so that everyone can see what is inside?
A. wood C. iron
B. glass D. cloth
3. After measuring and mixing ingredients, what shall we do for all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm water
A. wash C. rinse
B. soak D. separate
4. What is the best position of cups, bowls and glasses when storing?
A. up C. twisted
B. inverted D. down
5. 8. Which of the following does not belong to the group?
A. spoon C. glass
B. fork D. serving spoon
6. Cleaned and sanitized equipment and utensils must be: stored on _____ surfaces.
A. wet C. dry
B. clean D. secure
7. What will you remove in scrubbing the shelves with some soapy water?
A. tools C. cleaning agents
B. food D. everything
8. What will kind of cloth will you use in wiping off all cake mix splatter from the mixer?
A. shiny cloth C. damp cloth
B. dry cloth D. satin cloth
9. Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent from what?
A. recontamination C. breaking
B. dropping D. loosing
10. Where do you position the tools that you frequently use?
A. lower position C. upper portion
B. easy to reach D. back portion

7
 8
Activity! “Know Me”
1.Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples include
dish washing detergent and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in ware
washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil
that are difficult to remove with detergents. Some abrasive cleaners also disinfect.
Clean food-contact surfaces that are used to prepare potentially hazardous foods as
needed throughout the day but no less than every four hours. If they are not properly
cleaned, food that comes into contact with these surfaces could become
contaminated.
Activity 2: “Know Me”
Direction: List down at least 3 places in the kitchen to store and stack utensils and
equipment.
1. Cabinet
2. Drawers
3. Shelves
4. Trays
Activity 3 “Analyze Me”
Answers may vary as this is personal opinion
Activity 4 “Fill Me”
Answers may vary as this is personal opinion
Activity 5 “Follow Me”
Rubrics will be used to evaluate your performance.
Pre-Test Post- Test
1. B 1. D
2. B 2. B
3. D 3. B
4. C 4. D
5. C 5. C
6. C 6. B
7. B 7. D
8. C 8. C
9. B 9. A
10. A 10. B
Key to Answers
References
http://www.depedbataan.com/resources/kto12-tle-teachers-guide-for-grades-7-8
http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.p
df
https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipment
https://gltnhs-tle.weebly.com/additional-resources1.html
https://www.slideshare.net/andyci/store-and-stack-kitchen-tools-and-equipmen
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised, Chas A.
Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC
FOODS FOR FILIPINOS, 95-100
How to Clean and Store Baking Tools and Equipment |eHow.com
http://www.ehow.com/how_4737453_clean-store-baking-
toolsequipment.html#ixzz1sMoZ00Jd
https://www.google.com/search?client=safari&rls=en&q=basic+hygiene+practices+in+kitche
n&ie=UTF-8&oe=UTF-8
https://www.recipe-calendar.com/kitchen-items/

For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd – BLR)

Department of Education – Division of Gingoog City

Office Address: Brgy. 23, National Highway, Gingoog City
Telefax: 088 328 0108/ 088328 0118
E-mail Address: [email protected]