Professional Documents
Culture Documents
DLL Cookery 9 Week 4
DLL Cookery 9 Week 4
C. Learning Competencies/ Objectives LO 1. Clean, sanitize, and store kitchen tools and equipment Clean and sanitize kitchen premises
1.4 clean and sanitize kitchen tools in accordance with prescribed standards
1.5 store cleaned kitchen tools and equipment safely in the designated space
Clean and sanitize kitchen premises
At the end of the lesson, the students will be able to:
1. Identify the methods of cleaning kitchen equipment.
2. Explain the steps in cleaning.
3. Demonstrate the methods of cleaning the different kitchen equipment.
4. Identify tools and utensils used in preparing appetizer.
5. Discuss the history of appetizer.
6.
II. CONTENT Techniques in cleaning, storing cleaned kitchen tools and equipment History of appetizers
Surfaces to be cleaned Kitchen tools and equipment
Types and uses of cleaning agents Classification of appetizers
B. Establishing a purpose for the lesson State the objectives of the lesson. What are the different premises in the kitchen?
Is there a need to clean it?
C. Presenting examples/instances of the new Present to the students the rubrics to use in assessing their performance.
lesson And ask the following questions:
How often did you clean your kitchen premises?
How did you do it?
What are the things that you’ve used?
D. Discussing new concepts and practicing new Group reporting and Role Playing Surfaces to be cleaned
skill #1
E. Discussing new concepts and practicing new Tools and utensils used in preparing appetizer Types and uses of cleaning agents
skill #2 History of appetizer
F. Developing Mastery Questioning
G. Finding practical application of concepts & skills What is the implication of using proper tools and utensils in preparing appetizers?
in daily living
H. Making generalization & skills in daily living What are the different tools and utensils used in preparing appetizers? Cleaning kitchen premises regularly is important to keep it look its best and make it free
from germs and bacteria that usually accumulate in the kitchen area during food
preparations.
1. Evaluating Learning Written test Post-test about cleaning and sanitizing.