COOKERY
Maintaining Appropriate
Kitchen Tools, Equipment and
7
Paraphernalia
Technology
MODULEand
3
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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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
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Joseph T. Boniao, EPS –EPP/TLE
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Edwin V. Palma,PSDS
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E-mail Address: region10@deped.gov.ph
7
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
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.
Department of Education ● Republic of the Philippine
FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
pictures, photos, brand names, trademarks, etc.) included in these modules
are owned by their respective copyright holders. The publisher and authors do
not represent nor claim ownership over them. Sincerest appreciation to those
who have made significant contributions to these modules
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 this module.
The 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 ---------------- 13
What I Have Learned ---------------- 14
What I Can Do ---------------- 15
Assessment ---------------- 16
Additional Activities ---------------- 19
Answer Key ---------------- 20
References ---------------- 21
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. Identify 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 incorrect. Write your answer in your TLE Cookery activity 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 with hot water.
10.Liquid dishwashing soap is an example of detergent cleaning
agent.
11.Sunlight is one of the methods used in heat sanitizing.
12.Contact time in sanitizing means the amount of chemicals added to a 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.
2
Lesson
CLEANING AND SANITIZING
1 TLE_HECK7/8MT-0b-2
What’s In
Directions: With your knowledge in 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 Cookery
activity 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 baking 2. In another bowl beat eggs with milk and
powder vanilla.
• 2 large eggs 3. Add egg mixture to flour and mix until
• 2 cups milk smooth.
• 1 teaspoon vanilla 4. Wait for 5 minutes and mix again.
5. Pour mixture in hot skillet to make 6 inch
pancake. Turn when bubbles on edge
break.
What’s New
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
3
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.
Directions: Find 5 words in the puzzle that are found in your kitchen area
which need to be cleaned and sanitized. Write your answer in your TLE Cookery
activity 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 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 if you are asked?
4
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 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.
5
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
threecompartment 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.
6
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:
• 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
7
What’s More
Directions A: Identify each statement below whether the
process is cleaning or sanitizing. Write your answer in your TLE Cookery
activity 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 Cookery activity
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.
5. It is a factor with the use of chemicals which means too little sanitizer will
result in an inadequate reduction of harmful microorganisms.
8
Lesson
DISHWASHING METHODS
2 TLE_HECK7/8MT-0b-2
What’s New
Directions: 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 TLE Cookery activity notebook.
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.
9
The Three Sink Dishwashing Method
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.
10
2. Fill your sink halfway with hot water and
pour 1 tbsp. (15 ml) of dish soap.
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.
11
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.
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.
12
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.
What’s More
Directions: Copy and fill in the appropriate procedure or description to
complete the diagram below. Write your answer in your TLE Cookery activity
notebook.
Dishwashing Procedure: The Three Sink Method
1. ______ Sink 2 2. ______
s
3._______ SANITIZE
WASH
Remove food Use clean
from utensils water not
and pots. lower than 4. _______
43°C
Activity 2 Matching Type
Directions: Match the procedure in Column A with the pictures in
Column B. Write the letter only. Do the activity in your TLE Cookery activity
notebook.
13
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 Cookery activity notebook.
Abrasive Chlorine Heavily Sanitizers
14
Air-dry Cleaning Heat Steam
Chemicals Grease Hot-air Sanitary
1. _______ 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
Cookery activity notebook.
No Steps in Washing Dishes by Hand (√)
.
15
1 Removed the leftover food from the plate.
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 the correct answer. Write
your answer in your TLE Cookery activity 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. What is used in drying dishes after sanitizing?
A. Air
B. Speed
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. It is the step that removes harmful microorganisms on a food contact
surface.
A. Brushing
16
B. Sanitizing
C. Scratching
D. Scrubbing
17
5. Which 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
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
18
10.Which 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
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 is placed at the bottom rack if dishwashing machine is used in
washing dishes?
A. Cups
B. Meltable plastics
C. Bowls
D. Plates
19
Additional Activities
Directions: Cut one picture applying any of the cleaning
and sanitizing methods.
Paste it in your TLE Cookery activity notebook.
20
Answer Key
What I Know What’s More What I Have Assessmen
21
References
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-
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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/dishwasherreviews/
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/ensurequaternary-ammonium-
sanitizer/.
Freydom. “Filipino Pancakes.” Filipino Pancakes Recipe - Food.com.
Food.com, September 7, 2010. https://www.food.com/recipe/filipino-pancakes-
436781.
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22
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.
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guide-to-cleaningand-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.
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“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/janitorialservice/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-tosterilize-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
