7

Technology and
Livelihood Education
(Cookery)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 3: MAINTAINING APPROPRIATE KITCHEN TOOLS, EQUIPMENT AND
 PARAPHERNALIA
First Edition, 2020
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over them.

Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Author/s: CHIELO B. HERAY
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by

Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City

7
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
 Technology and
Livelihood Education
Cookery – Module 3
Maintaining Appropriate
Kitchen Tools, Equipment
and Paraphernalia

This instructional material is collaboratively developed and reviewed by educators

from public schools. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department of
Education-Region 10 at
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippine

Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM)
Module in Cookery!

This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to stay
focus and develop a sense of responsibility and independence in doing the different tasks
provided in the module. Be an empowered learner. Always believe that nothing is impossible
and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the lesson
to take. If you get all the answers correct
(100%), you may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will help

 you transfer your new knowledge or skill into
real life situations or concerns.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

The
this module.
following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included in
the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 5
What’s More ---------------- 8

Lesson 2 ---------------- 10
What’s New ---------------- 10
What is It ---------------- 10
What’s More ---------------- 14

What I Have Learned ---------------- 16

What I Can Do ---------------- 17
Assessment ---------------- 18
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
 What I Need to Know

Maintaining a clean work environment is important in preventing foodborne

illness. Foodborne illness or food poisoning is caused by consuming food contaminated
with pathogenic bacteria, toxins, viruses, and parasites. These harmful microorganisms
will continue to grow on dirty areas and then contaminate food. Not all surfaces that
looks clean is sanitary, so we must always be sure that we clean and sanitize a work
area before starting to prepare our food. It is not enough to just use soap and other
detergents. It is also important to apply sanitation. If we will do both cleaning and
sanitizing, then we can now assure that the area is safe for food preparation.

After reading this module, the learners should be able to:

1. Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
2. Clean and sanitize kitchen tools and equipment following manufacturer’s
instructions.
3. Use cleaning tools, equipment, and paraphernalia in accordance to standard
operating procedures.

Read and understand the content of every topic because you will be assessed on
what have you learned or understood by answering or performing the activities
provided.

1
 What I Know

Directions: Write TRUE if the statement is correct and write FALSE if the statement is
wrong. Write your answer in your TLE notebook.

1. Using dishwashing detergent in washing dishes is a cleaning process.

2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
6. Chemicals must be stored away from food, dishes and food contact surfaces.
7. Sanitation of utensils, equipment and food preparation area must be observed
before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the
preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10. Liquid dishwashing soap is an example of detergent cleaning agent.
11. Using sunlight is one of the methods of using heat in sanitizing.
12. Contact time in sanitizing means the amount of chemicals to water solution.
13. If the kitchen tools and equipment are very dirty, we should increase the amount
of chemical sanitizer to kill harmful bacteria.
14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine and
4 gallons of water.
15. When washing cups and bowls using dishwashing machine, they should be
placed at the top shelf of the dishwasher machine.

Lesson CLEANING AND SANITIZING

1 TLE_HECK7/8MT-0b-2

2
 What’s In

Directions: With your knowledge of the Types of Kitchen Tools and Equipment and
Their Functions, identify 10 kitchen tools / equipment that you will use if asked to cook
the recipe below. Write your answer in your TLE notebook.

Recipe: Pancake / Hot Cake

Ingredients: Procedure:
 2 cups all-purpose flour 1. Mix the flour, sugar and baking powder in
 4 tablespoons sugar large bowl.

 1 ½ tablespoons 2. In another bowl beat eggs with milk and

baking powder vanilla.

 2 large eggs 3. Add egg mixture to flour and mix until

 2 cups milk smooth.

4. Wait for 5 minutes and mix again.
 1 teaspoon vanilla
5. Pour mixture in hot skillet to make 6 inch
pancake. Turn when bubbles on edge
break.

What’s New

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 COVID19 is a very serious matter nowadays. This pandemic urges everyone to
observe proper sanitation to stop the spread of the virus. Proper hand washing
therefore is one of the ways to keep oneself clean and keeps us from being infected. If
we do not wash our hands, we may transfer the virus by touching the kitchen tools and
equipment when we cook. Thus, it is also very necessary to clean and sanitize our
kitchen tools and equipment and other paraphernalia to keep us safe.

Activity 1: Word Puzzle

Directions: Find 5 words in the puzzle that are found in your kitchen area that are to
be cleaned and sanitized. Write your answer in your TLE notebook.

A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z

What is It

Guide Questions:

1. What is for you the difference between cleaning and sanitizing?

2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia, what
are the things you need to use?

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CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation

program. Improperly cleaned and sanitized areas allow harmful microorganisms to be
transferred from one food to another food.

      Cleaning is the process of removing unwanted smell, dust, dirt, or stains from
surfaces. Cleaning is done with a cleaning agent that removes food, soil, or other
substances on a food-contact surface. A food-contact surface is the surface of
equipment or utensil that food normally comes into contact. When using cleaning
agents, the label must be checked if the product can be used and does not leave an
unsafe residue on the food-contact surface.

Cleaning agents are divided into four categories: 

1. Detergents are used to wash tableware,
surfaces, and equipment. Detergents can
penetrate soil quickly and soften it. Examples
include liquid and paste dishwashing detergents.

2. Solvent cleaners are used on surfaces where

grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top
are examples of areas that need frequent
degreasing.

3. Acid cleaners are used in removing mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to
remove dirt and stain in ware washing machines
and steam tables.

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 4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with
detergents. Some abrasive cleaners also
disinfect.

Sanitizing is the process of removing harmful bacteria using heat and water, or
chemicals, or a combination of both. The term sanitary refers to the state of a food
contact surface or utensil where it does not contain microorganisms at a level that would
permit the transmission of infectious disease or compromise food safety. Sanitizers are
substances capable of destroying microorganisms including those bacteria that cause
food poisoning and other diseases.

Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot
water, and hot air. Hot water is the most common method used in restaurants. If
hot water is used in the third compartment of a three-compartment sink, it must
be at least 171°F (77°C). If a high-temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be at least 180°F (82°C).
For stationary rack, single temperature machines, it must be at least 165°F
(74°C). Cleaned items must be exposed to these temperatures for at least 30
seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:

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  Concentration - The presence of too little sanitizer is not enough to reduce
harmful microorganisms. Too much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is between
55°F (13°C) and 120°F (49°C).
 Contact time - In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

Approved chemical sanitizers:

Chlorine Iodine Quaternary Ammonium

Chemical Sanitizer Solutions

Chemical Concentration Contact Time

Chlorine 50ppm (parts per million) in water between 75- 7 seconds
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)
Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds
Quaternary Up to 200ppm in water that is at least 75 °F 30 seconds
Ammonium (1 tablespoon mixed with 1 gallon of water)
Compound

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 What’s More

Activity 2 .1 Identification
Directions A: Identify each statement below whether the process is cleaning or
sanitizing. Write your answer in your TLE notebook.

1. steaming the used spoons, forks and kitchen tools

2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers

Directions B: Identify what is referred to in each statement. Choose your answer in

the box below. Write your answer in your TLE notebook.

Abrasive cleaners Contact time Sanitizers

Acid cleaners Food-contact surface Hot water
Concentration

1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult
to remove with detergents.
3. These are substances capable of destroying microorganisms including those
bacteria that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.

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 5. It is a factor in the use of chemicals which means too little sanitizer will result in
an inadequate reduction of harmful microorganisms.

Lesson DISHWASHING METHODS

2 TLE_HECK7/8MT-0b-2

What’s New

The picture below shows unwashed dirty dishes. If you were asked to wash them
from lightly to heavily soiled dishes what would be your first and last dish to wash?
Number your answer from 1 to 5. Write your answer in your T.L.E. notebook.

9
 Soup bowl spoon

fork cup

plate

What is It

A. Three Sink Dishwashing Method

1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree Fahrenheit for
45 seconds.
5. Air Dry on a corrosion resistant draining rack.
The Three Sink Dishwashing Method

10
 SCRAPE AIR DRY

WASH RINSE SANITIZE

Note: For sanitizing procedure, follow the recommended chemical solution of using
chlorine, quaternary ammonium and iodine.

B. Cleaning Dishes and Kitchen Utensils by Hand

1. Remove any leftover food from your

plates into the trash or garbage disposal. 
Tip: Don”t pour any grease down your drain
since it could solidify and clog your pipes.

2. Fill your sink halfway with hot water and

pour 1 tbsp. (15 ml) of dish soap. 

11
3. Work from lightly to heavily soiled
dishes. Start by cleaning drinking glasses then
move onto cleaning your plates and bowls.
Lastly, soak and clean any pots, pans, or other
cookware.
4. Wash your dishes underwater with a
sponge or dishcloth.  Keep the dishes
underwater as you scrub them to loosen any
stuck-on food.

5. Rinse off the soap with clean hot water. 

After you wash a dish, rinse it underneath the
hottest water you can handle until the suds are
gone.

6. Let the dishes dry in a rack or on a clean

towel. Set the dishes inside of a drying rack on
your counter. If you don’t have a drying rack,
set the dishes upside-down on a clean towel so
they have a chance to dry.

C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine

1. Remove leftover food on your plates. 

Try to remove as much as you can so it
doesn’t clog your dishwasher. After you
scrape the food from the dishes, rinse them in
the sink to remove any smaller pieces that still
may be stucked.

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2. Put cups, plastics, and bowls on the top
shelf of your dishwasher. Make sure all of
your dishes are dishwasher-safe, or else they
may melt or get destroyed when you run a
cleaning cycle.
3. Load plates and cookware on the bottom
rack. Keep large flat pans on the sides or the
back of the bottom rack so it doesn’t block the
detergent compartment. Stand your plates on
end so the dirty side faces the water sprayer.

4. Put the silverware into the compartment

on the bottom rack or door. Make sure the
handles of your silverware are at the bottom of
the compartment so the dirty parts get cleaned.
Leave space in between each utensil so the
water can get in between the surfaces.
5. Fill the designated compartment with a
detergent made for use in a
dishwasher. Avoid using liquid dish soap since
it will leave foamy residue on your dishes.

6. Turn on the dishwasher. Close the

dishwasher door, select the cycle you want to
run, and press start. Let the dishwasher run until
it’s completed.
Note:
 Set your dishwasher in normal cycle if you are doing a regular wash.
 Set your dishwasher in delicate cycle if your dishes are lightly soiled or if
you have glassware in your dishwasher.
 Set your dishwasher in heavy duty cycle if you’re cleaning pots and
pans.

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 What’s More

Activity 1
Directions: Copy and fill in the appropriate procedure or description to complete the
diagram below. Write your answer in your TLE notebook.

Dishwashing Procedure: The Three Sink Method

1. ______ Sink 2 2. ______

s

S WASH 3._______ SANITIZE A

C I
R R
A Remove food Use clean
P from utensils water not D
E and pots. lower than 4. _______ R
43°C Y

Activity 2 Matching Type

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Directions: Match the procedure in Column A with the pictures in Column B. Write
the letters only. Do the activity in your TLE notebook.

Column A Column B

1. Load plates and cookware on the bottom rack. 

a.

2. Fill the designated compartment with a detergent

made for use in a dishwasher. 
b.

3. Get rid of any leftover food on your dishes.

c.

4. Put the silverware into the compartment on the

bottom rack or door. 
d.

5. Run the dishwasher. Close the dishwasher door,

select the cycle you want to run, and press start.
e.

6. Put cups, meltable plastics, and bowls on the top

shelf of your dishwasher.
f.

What I Have Learned

Directions: Fill each blank with the missing word to complete each statement. Choose
your answers from the box below. Write your answer in your TLE notebook.

15
 abrasive chlorine heavily sanitizers
1.
air-dry cleaning heat steam
chemicals grease hot-air temperature
_______ is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and _______.
3. Sanitizing is usually achieved using heat and water, and _______.
4. _______ are substances capable of destroying microorganisms including those
bacteria that cause food poisoning and other diseases.
5. _______ refers to the state of a food contact surface or utensil where it does not
contain microorganisms
6. There are three methods of using heat to sanitize surfaces – steam, hot water,
and _______.
7. Chemicals that are approved sanitizers are iodine, quaternary ammonium, and
________.
8. The steps in the three sink-dishwashing method are scrape, wash, rinse, sanitize
and _______.
9. ________ should not be poured down into the drain since it could solidify and
clog the pipes.
10. In washing dishes by hand, we should work from lightly to _______ soiled dishes.

What I Can Do

Directions: Copy the table below and put a check mark (√) in each step of washing
dishes if you applied it in your home. Do the activity in your TLE notebook.

No Steps in Washing Dishes by Hand (√)

.
1 Remove the leftover food from the plate.

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 2 Used hot water with dish soap

3 Washed from lightly to heavily used dishes.

4 Rinsed off the soap with clean hot water.

Assessment

Directions: Choose the letter of your answer. Write your answer in your TLE notebook.
1. Which of the following DOES NOT apply sanitizing?
A. Washing the dishes with detergent
B. Steaming the used forks and spoons
C. Soaking empty jars in hot water with detergent
D. Applying chlorine solution in washing pots and pans
2. After sanitizing, dishes should always be _______dry.
A. Air
B. Speed

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 C. Towel
D. Vacuum
3. Cleaning and ________ are critical to food safety and food service operations.
A. Painting
B. Shaving
C. Sanitizing
D. Putting away
4. _______ is the step that removes harmful microorganisms on a food contact
surface.
A. Brushing
B. Sanitizing
C. Scratching
D. Scrubbing

5. Which of the following are the ways to sanitize surfaces and equipment in the
kitchen?
A. Dusting and wiping
B. Washing and drying
C. Sweeping and scrubbing
D. Using chemicals and heat
6. To prevent _______ of food, cleaning supplies, equipment and chemicals should
be stored separately and away from food, dishes, utensil and food contact
surfaces.
A. contamination
B. rotting
C. burning
D. freezing
7. Which of the following must be cleaned and sanitized before and after food
preparation?
A. Equipment

18
 B. Utensils
C. Food preparation surfaces
D. All of these
8. Which of the following should NOT be used in sanitizing food contact surfaces
and equipment?
A. Iodine
B. Chlorine
C. Insecticide
D. Quaternary ammonium
9. In sanitizing items in hot water, the temperature of the water must be;
A. 135 degrees for at least 30 seconds
B. 145 degrees for at least 30 seconds
C. 155 degrees for at least 30 seconds
D. 165 degrees for at least 30 seconds

10. Which of the following is used in the cleaning process?

A. Detergent
B. Acid cleaners
C. Solvent cleaners
D. Abrasive cleaners
11. The following are the three methods of using heat in sanitizing EXCEPT;
A. Steam
B. Hot air
C. Sunlight
D. Hot water
12. What is a contact time?
A. How soon you must respond to a customer complaint
B. The amount of time it takes for a chemical sanitizer to be effective
C. How long food can be in the temperature danger zone
D. None of the above

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 13. Which of the following means that we have to consider the amount of chemicals
to be added in the water to kill harmful microorganisms?
A. Contact time
B. Concentration
C. Temperature
D. Exposure
14. Fifty (50)ppm chlorine in water solution is a mixture of;
A. 1 tablespoon to 2 gallons of water
B. 1 tablespoon to 4 gallons of water
C. 1 teaspoon to 2 gallons of water
D. 1 teaspoon to 4 gallons of water

15. Which of the following is placed at the bottom rack if dishwashing machine is
used in washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates

Additional Activities

Directions: Cut one picture applying any of the cleaning and sanitizing methods.
Paste it in your TLE notebook.

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Answer Key

21
What I Know What’s More What I Have Assessment

References

22
12, June. “4 Types of Cleaning Agents and When To Use Them.” Canadian Institute of Food
Safety, June 12, 2017. https://www.foodsafety.ca/blog/4-types-cleaning-agents-and-when-use-
them.

Accessed June 28, 2020 https://www.google.com/search?q=dishwashing+detergent+clipart.

Carolyn Forte, Good Housekeeping Institute. “The Key to Getting Rid of Water Spots Is Placing
Glasses Between the Tines in Your Dishwasher.” Good Housekeeping. Good Housekeeping,
November 19, 2019. https://www.goodhousekeeping.com/appliances/dishwasher-
reviews/a22031/dishwasher-tips-0306.

“Correct Dishwashing Procedure – The Three Sink Method: Hand Washing Poster, Food Safety,
Food Safety Posters.” Pinterest, February 16, 2020.
https://www.pinterest.ca/pin/88031367695154531/.

“ENSURE Quaternary Ammonium Sanitizer (10%).” Brew City Solutions. Accessed June 29,
2020. https://www.brewcitysolutions.com/product/ensure-quaternary-ammonium-sanitizer/.

Freydom. “Filipino Pancakes.” Filipino Pancakes Recipe - Food.com. Food.com, September 7,

2010. https://www.food.com/recipe/filipino-pancakes-436781.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=3+sink+method+for+washing+dishes.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=chlorine+sanitizer.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=degreaser+clipart.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=quaternary+ammonium+sanitizer.

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Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?
q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?

q=RULE+OF+THUMB+MIXTURE+FOR+CHLORINE+SANITIZING+SOLUTION.

“Guide to Cleaning and Sanitizing Kitchen Utensils.” cleanipedia. Accessed June 29, 2020.
https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-and-sanitizing-kitchen-
tools-and-equipment.html.

“How to Troubleshoot & Repair Commercial Dishwasher – Best Tips on One Place.” Chem
Mark Site. Accessed June 29, 2020. https://www.chemmarkinc.com/dishwasher-problems-care-
and-maintenance.

“How to Wash Dishes.” wikiHow. wikiHow. Accessed June 29, 2020.

https://www.wikihow.com/Wash-Dishes.

“Ovadine (PVP Iodine) Fish Egg Disinfectant for Fish Farms & Hatcheries.” Syndel. Accessed
June 29, 2020. https://syndel.com/product/ovadine-pvp-iodine/.

“Steam Cleaning and Sanitization.” Patriot USA Commercial Cleaning Janitorial Service.
Accessed June 29, 2020. http://patriotusallc.com/services/janitorial-service/steam-cleaning-and-
sanitization/.

Team, FabHow. “How to Sterilize Glass Jars and Bottles: 6 Ways to Prevent Mold Growth.” Fab
How, September 25, 2018. https://www.fabhow.com/how-to-sterilize-glass-jars.html.

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph