Davao Oriental State University

A. Y. 2022-2023

Detailed Lesson Plan in TLE Food Technology 9

QUARTER 3 LESSON 1
By: Angelyn A. Villocillo

I.OBJECTIVES:
A. CONTENT STANDARD:
 The learner demonstrate an understanding the knowledge,skills,and
attitudes required in maintaining kitchen tools,equipment, work premises.
B. PERFORMANCE STANDARD:
 The learners independently clean and maintain kitchen tools, equipment, and
premises.
C. LEARNING COMPETENCY:
LO1. CLEANING, SANITIZING AND STORING EQUIPMENT

D. LEARNING OBJECTIVES:
At the end of 120-minute period, the students are expected to:
a) identify chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
b) tell the importance of cleanliness and sanitation of kitchen equipment, and
utensils; and
c) perform the proper cleaning and sanitizing kitchen tools and equipment.
E. LC CODE : SPTVE_FOOD9-CKTE-IIa-7
II.Subject Matter:
a. Topic: Clean, sanitize,and store kitchen tools and equipment

b. References: Competency-Based Learning Materials Grade9_Food

Trades NCII_pp 3-8
c. Instructional Materials: Visual aids, Printed pictures and Laptop
d. Values Integration: Cooperation,Collaboration, Identifying, and
Understanding
 III.PROCEDURE:
Teacher’s Activity Student’s Activity

1. PRAYER

May I request everyone to stand for a short

prayer. In the Name of the Father, and of
The Son and the Holy Spirit...
(The students will do the sign of the cross
(for Catholics).
We worship and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless your
students with witty brain to think fast and an
inquiring mind to be curious on whatever
knowledge they will learn today. ... In the
name of Jesus Christ, our Savior.

2. GREETINGS

Good morning, class!

How are you today?
“Good morning, Ma’am Villocillo”
We're fine and we feel so blessed today
ma’am !

Before you take your seats, please pick up

the pieces of paper and please arrange
your chairs properly.
(The students will arrange the chairs and
pick up papers or trash)
All right, you may now take your seats.
"Thank you, ma’am,"
(Students will sit down)
3. CHECKING OF ATTENDANCE

Now let’s check your attendance,

Miss secretary,may I know who are the
absent today ?
“No absent ma’am”

4. CLASSROOM MANAGEMENT

In order for us to have smooth transition of

today's lesson, class please remind yourself
to:
1. Raise your hand if you want to answer to
be recognized.
2. Listen carefully if someones talking in
front of you.
3. Be respectful
Is that clear?

“Yes ma’am”
5. Review:

Last time we've discussed about prepare

and use filling in making cakes,now can you
give me at least three (3) example of cake
fillings?
Yes Pearl?
Chocolate Ganache ma'am, we also have
custard and fruit fillings.

Very good Pearl!

A. Motivation:

Thank you for your participation. Now, let's

proceed to our new topic this morning! Lets
have a game.
I’ll group you into two groups, I put a
colored paper under your chair, what color
you’ll pick will be your group. Now look
under your chairs.
Go to your group now.
Direction: Study each picture well.
Assemble the jumbled letters and write the (The students will find their group)
correct answer on the board.
Am I clear class?

Yes ma’am!

EXPECTED ANSWERS:

SANITIZE
 KITCHEN

CHEMICAL

EQUIPMENT

CLEANING

(After the activity, the teacher will ask

question)

This game is connected to our topic today.

Now, what do you think our new topic for
today?
(The students will raise their hands)
Yes Lucille ?

Ma’am I guess our topic for today is all

about cleaning tools.
Very good Lucille!

B. PRESENTATION OF THE NEW

LESSON:

Our new lesson today is all about clean,

sanitize, and store kitchen tools and
equipment.

But before we start, let us read first our

objectives.

Everybody read the objectives.

(Students are reading)

At the end of 120-minute period, the

students are expected to:
a) identify chemicals to be utilized in
cleaning and sanitizing kitchen tools and
equipment;
b) tell the importance of cleanliness and
sanitation of kitchen tools and equipment;
and
c) perform the proper cleaning and
sanitizing kitchen tools and equipment.
Thank you, class,

(The teacher will show a pictures)

E. RAISING MOTIVE QUESTIONS

 Look at the picture.

What can you see ?

 Can you describe Veah? (Students answer may vary)

Kitchen ma’am
There are cooking tools ma’am
 Based on the picture presented
ma’am , it is a clean kitchen. With
Very good Veah! tools and equipment.

C. LESSON PROPER:

Now, why do we need to clean and sanitize

kitchen tools and equipment?

Everybody read.

In sanitizing there are two methods, the

heat and chemicals.

Everybody read.
Now we will discover what are those
chemicals that we need to utilized in
cleaning and sanitizing.

I’ll divide the house into 2. Each group will

be given activity sheet,pictures, marker and
tasked to do the following within 10
minutes.

Now go to your group!

(The teacher will give the activity sheet)

Group 1
Objective: identify chemicals to be utilized in
cleaning and sanitizing kitchen tools
and equipment.

Materials: Manila paper, adhesive tape and

marker.
Procedures:
1. Paste the pictures in according to the
descriptions given.
2. Select the proper name of the chemicals
in the box.
Ammonia dish washing liquid
Chlorine carbolic acid
Timsen disinfectants

Picture/ Descriptions Names

s
It is a colorless
highly irritating gas
with a sharp
suffocating odor. It
dissolves easily in
water to form
ammonium
hydroxide solution
which can cause
irritation and burns.
It is a gas which
easily compressed
and forms a clear,
colorless liquid
under pressure.
A liquid soap that is
used for washing
dishes .
It is a chemical
element with the
symbol Cl and
atomic number 17. 
It is used to
disinfect water and
is part of the
sanitation process
for sewage and
industrial waste.
It is used to make
plastics, nylon,
epoxy, medicines,
 and to kill germs.
Also called phenol.
It is a Quaternary
ammonium
compound used as
a broad-spectrum
biocide, for room
and equipment
disinfection, with
algicidal,
bactericidal,
fungicidal, and
virucidal properties,
even in the
presence of
organic matter 
It refers to the used
of chemicals to kill
germs on surfaces.
It does not
necessarily clean
dirty surfaces or
remove germs, but
by killing germs
that remain on a
surface after
cleaning,
disinfecting can
further lower the
risk of spreading
infection.

Group 2
Objective: identify chemicals to be utilized in
cleaning and sanitizing kitchen tools and
equipment.

Materials: Manila paper, adhesive tape and

marker.
Procedures:
1.Paste the pictures in according to the
descriptions given.
2.Select the proper name of the chemicals
in the box.

Soap detergents
solvent cleaners Acid cleaners
Abrasive cleaners
Picture/ Descriptions Names
s
It is a salt of a fatty
acid used in a
variety of cleansing
and lubricating
products. In a
domestic setting,
these are
surfactant usually
used for washing,
bathing, and other
types of
housekeeping.
It is a substance or
a mixture
containing soaps
and/or surfactant
(any organic
substance/mixture)
intended for
washing and
cleaning
processes.
It is commonly
referred as on
degrease rs used
on surfaces where
grease has burned
on,they remove
thick, baked on oils,
dirt, containment's,
solder flux, and
greases. 
It is generally used
to remove mineral
deposits and are
 useful for descaling
dishwashers or
removing rust from
restroom facilities
and toilet bowl
cleaners.
cleaners containing
small mineral
particles, which
create a scouring
effect that removes
dirt firmly attached
to a surface.

Alright, go back to your seats lets check if

your answers are correct!

Here are your fact sheets, you will be the

one to check your work.

For group 1.
Look at the correct answer class .

Picture/s Descriptions Names

It is a colorless Ammoni
highly irritating a
gas with a sharp
suffocating odor.
It dissolves easily
in water to form
ammonium
hydroxide solution
which can cause
irritation and
burns. It is a gas
which easily
compressed and
forms a clear,
colorless liquid
under pressure.
A liquid soap that dish
is used for washing
washing dishes . liquid

It is a chemical Chlorine

element with the
symbol Cl and
atomic number
17. 
It is used to
disinfect water
and is part of the
sanitation process
for sewage and
industrial waste.
It is used to make carbolic
plastics, nylon, acid
epoxy, medicines,
and to kill germs.
Also called
phenol.
It is a Quaternary Timsen
ammonium
compound
used as a broad-
spectrum biocide,
for room and
equipment
disinfection, with
algicidal,
bactericidal,
fungicidal, and
virucidal
properties, even
in the presence of
organic matter 
It refers to the
used of chemicals disinfect
to kill germs on ants
surfaces. It does
not necessarily
clean dirty
surfaces or
remove germs,
but by killing
germs that remain
on a surface after
cleaning,
disinfecting can
 further lower the
risk of spreading
infection. (The student’s answer may vary)
Yes ma’am.
No ma’am.
Did you get the correct answer?

(The students will do the clap)

Very good! Can we give a Kris Aquino clap

for group 1 !

For group 2,
Let’s check if you’re all correct!
Here are your fact sheets, check your
answers.

Picture/s Descriptions Names

It is a salt of a Soap
fatty acid used in
a variety of
cleansing and
lubricating
products. In a
domestic setting,
these are
surfactant usually
used for washing,
bathing, and other
types of
housekeeping.
It is a substance detergent
or a mixture s
containing soaps
and/or surfactant
(any organic
substance/mixture
) intended for
washing and
cleaning
processes.
It is commonly solvent
referred as on cleaners
degrease rs used
on surfaces where
 grease has
burned on,they
remove thick,
baked on oils, dirt,
containment's,
solder flux, and
greases. 
It is generally Acid
used to remove cleaners
mineral deposits
and are useful for
descaling
dishwashers or
removing rust
from restroom
facilities and toilet
bowl cleaners.
It is a cleaners Abrasive
containing small cleaners
mineral particles,
which create a
scouring effect
that removes dirt
firmly attached to
a surface.
(The student’s answer may vary)
Yes ma’am.
How about group 2. Did you get the correct No ma’am.
answer?

(The students will do the clap)

Exellent! Give a coo cack clap for group 2 !

None ma’am.

Do you have any questions?

Now we will have another activity, you are

going to watch a video regarding to our
topic and choose one representative in your
group to tell the importance of cleaning and
sanitizing of kitchen tools, equipment and
premises. But before that kindly check your
group chat I send a link on the video that Yes ma’am.
you’ll watch.
(The students will check their mobile
 phones)
Is that clear?

Kindly check.

Now , Can you tell the importance of

cleaning and sanitizing kitchen tools,
equipment and premises?
Where are your representatives?
(The students will answer)
For me ma’am one of the main reasons why
you need to sanitize your tools is to prevent
pathogens such as viruses, bacteria, and
molds from spreading to your food. When
you use your tools to prepare raw food,
pathogens from the raw food transfer to
your tools.

Very well said Veah!

D. Application:

Now, for your another activity, with the

same group, perform a proper cleaning and
sanitizing the kitchen tools and equipment
in your laboratory. With in 20 minutes make
sure that you’re done with your task. Please
be mindful of the given criteria.

RUBRICS:
-10 %
Presentation

Proper -10 %
cleaning/sanitizing
-10 %
Yes ma’am.
 -30 %
Team work

Total
Am I clear?
None ma’am

E. Generalization:

Do you have any question or clarification

about our discussion?
(The student will answer)
G.Values Integration:
How can you relate this topic to your daily lives
or in a certain situations?

Lucita?
(The student will answer)
How will you convince your students to maintain
cleaning and sanitizing kitchen premises .

Yes Perl?

(The student will answer)

What is the best learning that you acquire in this
lesson that you can able to apply at your home.

Veah?

(The student will answer)

Why do we need to learn about the cleaning

and sanitizing kitchen tools and equipment? None so far ma’am.

Yes Julliana?

Do you still have questions regarding to our

topic?

IV.EVALUATION:
Test I. Identification
1. It is generally used to
remove mineral deposits and
are useful for descaling
dishwashers or removing rust
from restroom facilities and
toilet bowl cleaners.
2. A liquid soap that is used
for washing dishes .
3. It is commonly referred as
on degrease rs used on
surfaces where grease has
burned on,they remove thick,
baked on oils, dirt,
containment's, solder flux,
and greases. 
4. It is used to disinfect water
and is part of the sanitation
process for sewage and
industrial waste.
5. It is used to make plastics,
nylon, epoxy, medicines, and
to kill germs. Also called
phenol.
Test II. Essay (10 points)
1-10. Why is it importance to
maintain a proper cleaning
and sanitizing of kitchen
tools,equipment?

V.ASSIGNMENT:
In a 1/2 sheet of paper, study Yes ma’am
in advance in preparing
sandwiches. Good bye and thank you ma’am Villocillo!

Is that clear?
Okay, good bye class!