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Technology and Livelihood Education
Home Economics
Cookery
Quarter 1 - Module 4:
Clean and Sanitize Kitchen
Premises
9
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter 1- Module 4: Clean and Sanitize Kitchen Premises
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in any work of
the Government of the Republic 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 of office may, among other things. Impose as a condition the payment
of royalties.
Borrowed materials (i.e., songs, stories, poems, 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
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
DEVELOPMENT TEAM OF THE MODULE
Writer : Roweno B. Catubig,
Editor : Jose Garry R. Napoles
Reviewer : Analorgie D. Destacamento
Illustrator : Maribel J. Fuentes
Layout Artist : Maribel J. Fuentes
Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Div. Superintendent : Leah B. Apao
Ester B. Futalan
Cartisa M. Perico
Chief Education Supervisor, CID : Mary Ann B. Flores
Education Program Supervisor, LRMDS : Isaiash T. Wagas
Education Program Supervisor, TLE : Jose Garry R. Napoles
Department of Education – Regional Office 7 DepED-Division of Cebu Province
Office Address : Sudlon, Lahug, Cebu City
Telefax : (032) 255-6405
E-mail Address : [email protected]
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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9
Technology and
Livelihood Education Home Economics
Cookery
Quarter 1 – Module 4:
Clean and Sanitize Kitchen
Premises
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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KEY MESSAGE
For Educators:
Technology and Livelihood Education (TLE) is one of the basic subjects in the
implementation of the K to 12 Basic Education Program composed of four components
namely, Agri - Fishery, Home Economics, Industrial Arts and Information
Communication Technology. In this module, the focus is on Home Economics Course
- Personal Entrepreneurial Competencies.
According to George Washington Carver, “Education is the key to unlock the
golden door of freedom”; thus, the Department of Education extends their resources
and finds alternative ways to address your needs and to adapt to the new normal of
the educational system as a bridge to Learning Continuity Plan. To address such
needs, the teacher-made learning modules are crafted.
You are reading the Cookery-Grade 9: First Quarter Alternative Delivery Mode
(ADM) Module on “Clean and Sanitize Kitchen Premises” as written based on the
K-12 Basic Education Curriculum. This course is designed for high school students to
develop knowledge, skills, and attitude in the performance of cookery tasks.
Through the combined efforts of expert and competent educators from various
levels and schools in the Department of Education - Division of Cebu Province, this
module is created for your convenience. Despite all physical, social and economic
restraints in the current teaching scenarios, this module came out after a thorough
planning, organization, editing and verification of the development team in order to
cater all the needs of our diverse learners.
This module will surely help our teachers and learners in the midst of the
challenges brought by the pandemic. The learners are given independent learning
activities which are anchored on the competencies based on the K-12 Curriculum
Guide, thus engaging them to work at their own pace within the comforts of their own
homes. This will gear them in acquiring the prerequisite 21st Century skills that will
adequately prepare them for work, start a business, acquire middle level skills and
continue to higher education.
Therefore, your topmost priority is to explain clearly on how our learners will use
this module. You are to ensure that the learner’s progress and development will be
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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monitored and their strengths and weaknesses will be appropriately assessed while
doing independently the activities in each part of the module. Moreover, you
consistently provide feedback to the learning facilitators about the progress of the
learners and encourage, as well, the learners to comply and to finish the modules on
time.
For the Learners:
Department of Education researched and explored on innovative ways to
address your needs with high consideration on social, economic, physical and
emotional aspects of your well being. To continue the learning process, DepEd comes
up with an Alternative Delivery mode of teaching using Teacher-Made Educational
Modules.
You are reading the TLE (HE-Cookery) - Grade 9: First Quarter Alternative
Delivery Mode (ADM) Module on “Clean and Sanitize Kitchen Premises’’ as written
and found in the K-12 Most Essential Learning Competencies.
This module is especially crafted for you to grasp the opportunity to continue
learning even at home. Using guided and independent learning activities, rest assured
that you will be able to take pleasure as well as to deeply understand the contents of
the lesson presented; recognizing your own capacity and capability in acquiring
knowledge.
This module has the following parts and corresponding icons:
The first part of the module will keep you on
tract on the Competencies, Objectives and
Skills expected for you to be developed and
mastered.
This part aims to check your prior knowledge
on the lesson to take.
WHAT I NEED TO KNOW
WHAT I KNOW
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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This part helps you link the previous lesson to
the current one through a short exercise/drill.
The lesson to be partaken is introduced in this
part of the module creatively. It may be
through a story, a song, a poem, a problem
opener, an activity, a situation or the like.
A brief discussion of the lesson can be read in
this part. It guides and helps you unlock the
lesson presented.
A comprehensive activitiy/es for independent
practice is in this part to solidify your
knowledge and skills of the given topic.
This part of the module is used to process your
learning and understanding on the given topic.
A transfer of newly acquired knowledge and
skills to a real life situation is present in this
part of the module.
This activity assesses your level of mastery
towards the topic.
In this section, enhancement activities will be
given for you to further grasp the lessons.
This contains answers to all activities in the
module.
At the end of this module you will also find:
References Printed in this part is a list of all reliable and valid resources
used in crafting and designing this module.
WHAT’S IN
WHAT’S NEW
WHAT IS IT
WHAT’S MORE
WHAT I HAVE LEARNED
WHAT I CAN DO
ASSESSMENT
ADDITIONAL ACTIVITIES
ANSWER KEYS
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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For Facilitators:
In using this module, keep note of the fundamental reminders below.
1. The module is government owned. Handle it with care. Unnecessary marks
are prohibited. Use a separate sheet of paper in answering all the given
exercises.
2. This module is organized according to the level of understanding. Skipping
one part of this module may lead you to confusion and misinterpretation.
3. The instructions are carefully laden for you to understand the given lessons.
Read each items cautiously.
4. This is a Home-Based class, your reliability and honour in doing the tasks
and checking your answers are a must.
5. This module helps you attain and learn lessons at home. Make sure to
clearly comprehend the first activity before proceeding to the next one.
6. This module should be returned in good condition to your teacher/facilitator
once you completed it.
7. Answers should be written on a separate sheet of paper or notebook
especially prepared for TLE subject.
If you wish to talk to your teacher/educator, do not hesitate to keep in touch with
him/her for further discussion. Know that even if this is a home-based class, your teacher
is only a call away. Good communication between the teacher and the student is our
priority to flourish your understanding on the given lessons.
We do hope that in using this material, you will gain ample knowledge and skills for
you to be fully equipped and ready to answer the demands of the globally competitive
world. We are confident in you! Keep soaring high!
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Good day dear Cookery learner! This module is solely prepared for you to access and to acquire lessons befitted
in your grade level. The exercises, drills and assessments are carefully made to suit
your level of understanding. Indeed, this learning resource is for you to fully
comprehend the Procedures in Cleaning and Sanitizing Kitchen Premises
(TLE_HECK9KP-Ib-2) as written and found in the K-12 Most Essential Learning
Competencies. Independently, you are going to go through this module following its
proper sequence. Although you are going to do it alone, this is a guided lesson and
instructions/directions on how to do every activity is plotted for your convenience.
At the end of this module, you are expected to achieve the following objectives
for this session:
1. Recognize kitchen premises to be cleaned and sanitized;
2. Classify and describe the uses of cleaning agents;
3. Clean the kitchen area in accordance with food safety and occupational
health regulations;
4. Use cleaning agents in sanitizing kitchen premises; and
5. Follow safety and first aid procedure
A.) Directions: Given the scrambled letters below, unscramble them to get a word or a group
of words related to cleaning and maintaining kitchen premises. Write your answer on a
separate sheet.
1. AINSZTEI - _______________ 6. RIFTS DIA - _________________
2. PENMEQUTI - ______________ 7. ASHIWGN- __________________
3. NGILCAEN - ________________ 8. INCFTEIDS- _________________
4. CNKTIEH - _________________ 9. THO REWTA- ________________
5. LCEHIMAC - _______________ 10. NSEIR- __________________
WHAT I NEED TO KNOW
WHAT I KNOW
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Directions: On the third column draw a star if the statement in column A match
with column B and if not, write the correct word that best describes the statement.
Write your answer on a separate sheet.
A B
C
1. It is the process of
removing of dirt and
soil present in kitchen
sink and equipment.
Sanitizing
2. It is the process of
removing
microorganisms such
as bacteria and
viruses.
Rinsing
3. It is a measure taken
beforehand to prevent
harm or secure good.
Precaution
4. It is the easiest way of
sanitizing kitchen
premises.
Hot Water
5. It is the provision of
initial care given to an
injured person.
First Aid
Directions: Put a check (√) mark if the statement is a correct procedure of maintaining
safe kitchen premises and an (X) mark if incorrect. Write your answer on a separate
sheet of paper.
______ 1.If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately.
______ 2. Use the same chopping boards for different kinds of food.
WHAT’S IN
WHAT’S NEW
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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_______ 3. Keep floors free from debris and grease by sweeping and washing
regularly.
_______ 4. Leave dirty crockery and pans.
_______ 5. Be sure that any appliances which are still maintained and used are stored
in a safe place that is out of reach of children.
_______ 6. Wash your hands before handling food and if you sneeze or cough, blow
your nose, go to the bathroom, or touch high-use surfaces.
_______ 7. Store chemicals and other substances near direct heat.
_______ 8. Keep chemicals in a separate area.
_______ 9. Regular cleaning of counter tops and floors needs to be done once a
month.
_______ 10. Wear protective eye and face wear while sanitizing kitchen premises.
Procedures in disinfecting kitchen premises
1. Preliminary cleaning is required.
2. 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.
3. Sponge on mop or allow to air dry.
4. Use a spray device for spray application
Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth. Avoid
inhaling sprays.
5. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
Keep In Mind That…
Regular cleaning of counter tops and floors needs to be done daily and is
usually assigned as part of regular daily duties. Other cleaning tasks that need to be
done less frequently must be scheduled and assigned as needed for instance, daily,
WHAT IS IT
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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weekly and monthly. General cleaning of floors, windows, walls and certain equipment
should be assigned to personnel.
How To Keep Your Kitchen Clean And Safe?
1. Remove unnecessary clutter from
surfaces.
2. Keep your refrigerator clean and tidy.
3. Use a rubbish bin with a lid to keep
odors out that attracts flies and other
insects.
4. Use separate chopping boards for
different kinds of food.
5. Change the dishcloth you wipe
surfaces with every day.
6. Wash and disinfect your rubbish bin
once a week.
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.
8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly.
9. Don't leave dirty crockery and pans to fester where they can attract
harmful bacteria.
10. Wash surfaces that get touched.
First aid procedure caused by chemical poisoning
What to do?
him or her into fresh air immediately.
the person swallowed the poison, remove anything remaining in the mouth.
follow instructions for accident poisoning.
ters.
body with continuous tap water.
Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper
understanding of the lesson. Department of Education- Cebu Province does not claim or own
the presented pictures. Links for the sources are found in reference part of the module.
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Directions: Fill in the blanks with word or group of words to complete the sentences
below. Write your answers on a separate sheet of paper.
1. Use _______________________ chopping boards for different kinds of food.
2. Change the dishcloth you wipe surfaces with _____________________.
3. Wash and __________________ your rubbish bin once a week.
4. If the person has been exposed to poisonous fumes, such as carbon monoxide,
get him or her into _____________ immediately.
5. General cleaning of floors, windows, walls and certain equipment should be
_____________ to personnel.
6. ____________________ your hands before handling food.
7. Cleaning your kitchen’s working premises ________________________ is
important to keep it look its best.
8. If the poison is spilled on the person’s clothing, ___________________ the
clothing and pour the body with continuous tap water.
9. Don't leave dirty crockery and pans to fester where they can -
__________________ harmful bacteria.
10. Use a paper towel for any mess that is particularly likely to cause
_____________________.
Directions: List down at least five positive impacts of cleaning and sanitizing kitchen
premises regularly. Write your answer on a separate sheet of paper.
1. _______________________ 4. ________________________
2. _______________________ 5. _________________________
3. ______________________
WHAT’S MORE
WHAT I HAVE LEARNED
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Directions: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment and working premises using short-sized paper, coloring materials, pencil,
pentel pen and ruler.
Your slogan will be rated using the scoring rubric below:
SCORE CRITERIA
10 POINTS Creatively and neatly done showing much relevance to the given topic
8 POINTS Creatively done and neat enough with relevance to the given topic
6 POINTS Creatively done and neat enough but no relevance to the given topic
4 POINTS Simply done and neat enough but not so relevant to the given topic
2 POINTS Poorly done with erasures and irrelevant to the given topic
Situation: You were task to help the parent in cleaning and sanitizing kitchen premises
after preparation and cooking of foods. Your performance will be rated according to
rubrics below. Submit three photos as documentation.
Materials You Will Need:
Dish soap Hot water
Double sink or dishpan Dishcloths, scrubbers
Sponges, steel wool Dish rack for drying
Lint-free cloth Paper towels
WHAT I CAN DO
ASSESSMENT
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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Directions: Read the question below. Write your answer on a separate sheet of paper.
1. What is the best part of the lesson? Why?
ADDITIONAL ACTIVITIES
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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REFERENCES
Department of Education. Cookery 9 Learning Module
Department of Education. Commercial Cooking Learning Module Exploratory Course
for Grades 7 and 8
Department of Education. Most Essential Learning Competencies (MELCS)
https://wikiclipart.com/kitchen-clipart_20601/
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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https://wikiclipart.com/kitchen-clipart_20601/
For inquiries or feedback, please write or call:
Department of Education :Division of Cebu Province
Office Address: IPHO Bldg., Sudlon, Lahug Cebu City,
Telefax: (032) 255-6405
Email Address: [email protected]
_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV
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LES -
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