SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Tuesday, February 18, 2020

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. prepare cleaning agents in accordance with manufacturer’s instruction
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Types of chemicals used in cleaning and sanitizing kitchen tools and equipment
B. REFERENCEs
Pages 30-31
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson. Ask the class the difference of sanitizing principle from Cleaning principle.
B. MOTIVATION
Show picture of cleaning agents to be use in cleaning and sanitizing.
 What can you see on the pictures posted on the board?
 Do you think all of these cleaning agents and sanitizers were safe?
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will prepare a short skit demonstrating the proper cleaning agents to be used in the cleaning and
sanitizing process
SCORE/RATE
Able to demonstrate the cleaning and sanitizing
process.
Working with others/ Cooperation
Demonstated and identified the correct cleaning
agents and sanitizers to be used.
Contributions/ participation Attitude
Teamwork

 ANALYSIS
There could be disadvantages and advantages in using among these sanitizers and cleaning agents? How
about the concentrations of the product, do we need to measure it?

 ABSTRACTION
Detergents. These are cleaning agents, solvents or any substance used to wash tablewares,
surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and
abrasives.
Solvent Cleaners commonly referred to as degreasers used on surfaces where grease has burned
on. Ovens and grills are examples of areas that need frequent degreasing. These products are
alkaline based and are formulated to dissolve grease.
Acid Cleaners. Used periodically in removing mineral deposits and other soils that detergents cannot
eliminate such as scale in washing machines and steam tables, lime buildup on dishwashing machines
and rust on shelving. (Ex.: phosphoric acid, nitric acid,etc.) These products vary depending on the
specific purpose of the product.
Abrasives – are generally used to remove heavy accumulations of soil that are difficult to remove
with detergents, solvents and acids.
 Heat sanitizing- 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 171oF (77oC).
Chemical sanitizing. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium.

 APPLICATION
While cooking, accidentally you’ve pushed a bottle with vegetable oil inside and apparently the bottle has
no cover. What will you do to clean the mess?

D. EVALUATION/ASSESSMENT
1. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to
different cleaning agents she used, if you will help her which of the following will you recommend that will
surely solve her problem?. (b)
a. Abrasives c. Detergents b. Acid Cleaners d. Solvent Cleaners
2. What sanitizing method uses steam, hot water, hot air? (a)
a. heat sanitizing b. chemical sanitizing c. cleaning agents d. degreasers
3. Which among the cleaning agents are used to remove heavy accumulated soils which other cleaning agents
cannot do. ( c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
4. This cleaning agent is also called “degreasers”. (c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
5. What cleaning agent to be use in cleaning plates with grease? (c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
E. Assignment.

List down the steps in washing dishes on your notebook.

Prepared by: Observed by:

ROVIE S. AVENIDO ELMER R. SARMION

Teacher – 1 Head Teacher III