Republic of the Philippines

School BNHS MOLINO MAIN Grade Level Seven

Department of Education Teacher Enrique M. Duran Learning Area TLE (Cookery)
Region IV – A CALABARZON
Division of Bacoor City
Teaching Date 06/29 to 07/03 Quarter First
BACOOR NATIONAL HIGH SCHOOL - MOLINO MAIN Teaching Time 7:00 – 8:00 am No. of Days 4 Days
Molino I, Bacoor City, Cavite 8:00 – 9:00 am
12:45 – 1:45 pm

Day 1 Day 2 Day 3 Day 4

I.OBJECTIVES At the end of the lesson, students are expected to:
a. Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia.
b. Clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
c. Use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
d. Maintain kitchen tools, equipment, and work areas.
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard
operating procedures
C. Most Essential Learning Select various types of Clean and sanitize kitchen Use cleaning tools, Maintain kitchen tools,
Competencies (MELC) (If chemicals for cleaning and tools and equipment equipment, and equipment, and work
available, write the indicated MELC)
sanitizing kitchen tools, following manufacturer’s paraphernalia in accordance areas.
equipment, and instructions. to standard operating
paraphernalia. procedures.
D. Enabling Competencies (If For this case, no enabling competencies were mapped for the identified MELCs.
available, write the attached enabling
competencies
II. CONTENT Maintain kitchen tools, equipment and working area
III. LEARNING RESOURCES
A. Reference
a. Teacher’s Guide Pages Commercial cooking Exploratory Course Grade 7 and 8
Page: 18 - 33
b. Learner’s Material Pages Commercial cooking Exploratory Course Grade 7 and 8
Page: 18 - 33
c. Textbook Pages No textbooks were used in the lesson.
d. Additional Materials from Additional Pictures and Videos were taken in Google and Youtube.
Learning Resources
B. List of Learning Resources No other learning resources were used for the development and engagement activities.
for Development and
Engagement Activities
IV. PROCEDURES
A. Introduction Cleaning and Sanitizing Cleaning and Sanitizing Cleaning kitchen premises How to Clean and
Pages: 19 - 22 utensils Page/s: 23 Pages: 24 - 25 Store Cooking Tools
and Equipment
Pages: 27 - 28
B. Development What I know? What I know? What I know? What I know?

The students will enumerate The students will enumerate The students will enumerate The students will
the four categories of the three steps needed to the things that you’ll need in summarize all the
cleaning agents and effectively clean and sanitize cleaning the kitchen processes on how to
different types of chemical utensils. premises. Clean and Store
sanitizer. Cooking Tools and
What’s in? What’s in? Equipment.
What’s in?
In regards to the three In regards to cleaning What’s in?
Direction: Write at least 1 steps needed to effectively kitchen premises, students
advantage and disadvantage clean and sanitize utensils, will tell the class how they The students will be
of the following chemical students will tell the class are applying these to their asked: Are you
sanitizers. how they are applying these houses. applying all the
to their house. processes on how to
Chlorine What is it? Clean and Store
1. Cooking Tools and
2. What is it? Learners will watch a video Equipment? If no,
Iodine on how to clean the kitchen among these processes
1. Learners will watch a video premises. what are you just
2. on how to effectively clean applying in your
and sanitize utensils. respective houses?

Quaternary Ammonium What is it?

Compounds
1. Learners will watch a
2. video on how to Clean
and Store Cooking
Tools and Equipment.
 What is it?

Learners will watch a video

on how to properly clean
and sanitize the kitchen
tools and equipment using
the cleaning agents and
sanitizers.
C. Engagement What’s more? What’s more? What’s more? What’s more?

Enumerate the following
1-4 Categories of cleaning
agents 5-7 Approved
chemical sanitizers 8-10
Factors influence the
effectiveness of chemical
sanitizers
11-15 Steps in cleaning
kitchen premises
What I can do?
The students will list down
and took pictures of the
available cleaning agents
and sanitizers on their
houses.
What other enrichment
activities can I engage
in? (additional activities)
Students will perform
cleaning process using
detergents. There will be a
The students will answer
self-check 2.2. This will help
them to fully understand
how the cleaning and
sanitizing works.
What I can do?
Students will show sample
pictures that is use in
washing, sanitizing and
drying.
5 pictures – 5 points
4 pictures – 4 points
3 pictures – 3 points
2 - 0 pictures – 2 points
What other enrichment
activities can I engage
in? (additional activities)
The students will perform
the three steps needed to
effectively clean and sanitize The students will clean their
The students will answer
self-check 2.3. This will help
them to fully understand
how to clean the kitchen
premises.
What I can do?
Students will show different
pictures of the following:
Broom
Cleaning Rags
Bucket
5 pictures – 5 points
4 pictures – 4 points
3 pictures – 3 points
2 - 0 pictures – 2 points
What other enrichment
activities can I engage
in? (additional activities)
The students will
answer self-check 1.1.
This will help them to
fully understand How
to Clean and Store
Cooking Tools and
Equipment
What I can do?
Students will take a
picture of them
showing how to clean
and store cooking tools
and equipment.
What other
enrichment
activities can I
engage in?
(additional
activities)
The students will be
 1 minute video to be
submitted by the students.
There will be a rubric
provided to the students.
Please see attachment.
D. Assimilation What I have learned?
The students will answer the The students will answer the The students will answer the
question:
Why it is important to clean Why it is important to
and sanitize the utensils and effectively clean and sanitize the kitchen premises?
equipment properly?
What I can do?
The learners will answer the
questions provided.
They may check their
answers using the key
answer provided by the
teacher or can be found at
utensils. There will be a 1
minute video to be
submitted by the students.
There will be a rubric
provided to the students.
Please see attachment.
What I have learned?
question:
the utensils and equipment
properly?
What I can do?
The learners will answer the
questions provided.
They may check their
answers using the key
answer provided by the
kitchen premises by instructed to visit their
following all the directions in kitchen and observe
the module. There will be a how your mother /
1 minute video to be guardian / siblings
submitted by the students. stack kitchen tools and
equipment. Take note
There will be a rubric of your observation
provided to the students. and make
Please see attachment. comments/suggestion
on how to improve
their storing and
stacking procedures.
There will be a rubric
on page 32 to be filled
out by teacher. the
What I have learned? What I have
learned?
question: The students will
answer the question:
Why it is important to clean
Why it is important to
clean, sanitize, and
What I can do? store equipment
properly?
The learners will answer the
questions provided. What I can do?
They may check their The learners will
answers using the key answer the questions
answer provided by the provided.
teacher or can be found at
the latter part of the They may check their
 the latter part of the
module.
V. REFLECTION The learners in their
notebook journal will write
their personal insights about
the lesson using the
prompts below.
I understand that
__________________.
I realize that
___________________
teacher or can be found at
the latter part of the
module.
The learners in their
notebook journal will write
their personal insights about
the lesson using the
prompts below.
I understand that
__________________.
I realize that
___________________
module.
The learners in their
notebook journal will write
their personal insights about
the lesson using the
prompts below.
I understand that
__________________.
I realize that
___________________
answers using the key
answer provided by the
teacher or can be
found at the latter part
of the module.
The learners in their
notebook journal will
write their personal
insights about the
lesson using the
prompts below.
I understand that
__________________.
I realize that
___________________