Republic of the Philippines

Department of Education
Region VI – Western Visayas
Division of Roxas City
Name of School
Address of School

DETAILED LESSON PLAN IN COMMERCIAL COOKING

Teacher : NAME OF APPLICANT

Teaching Date : JULY 19, 2023
Grade Level : Grade 7/8
Learning Area : TLE – Commercial Cooking (Exploratory Course)
Quarter : 0
Code : TLE_HECK7/8MT-0b-2

I. OBJECTIVES:
A. Content Standard: The learners demonstrate an understanding the use and maintenance of
equipment in cookery

B. Performance Standard: The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures

C. Learning Competencies/Objectives:
At the end of the lesson, the student should be able to:
1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating
procedures
3. maintain kitchen tools, equipment, and work areas
II. CONTENT
Cleaning and Sanitizing Kitchen Tools and Equipment

III. LEARNING RESOURCES

K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Commercial Cooking, Exploratory Course Grades 7 and Grade 8 p. 23
https://www.youtube.com/watch?v=tNUZJ1sU_xk
https://www.youtube.com/watch?v=8PRAcGb3oF8

IV. PROCEDURES
Teacher’s Activity Student’s Activity
 Prayer
Classroom
 Checking of Attendance
Management
 Classroom Management
(Elicit) Flash of Products The students will answer
A. Reviewing the following:
Previous The teacher will show pictures of
Lesson or cleaning agents and sanitizing
Presenting New chemicals and let the learners
Lesson distinguish if it is cleaning agent or
sanitizing chemical.
 1. Cleaning Agent
Indicator No. 7: (Detergent)
The lesson is 1. 2. Cleaning Agent
(Solvent Cleaner)
presented using 8.
3. Cleaning Agent
the 7E’s:
(Acid Cleaner)
Elicit, 4. Sanitizing
Engage, Explore, Chemical
Explain, 2. (Chlorine)
7.
Elaborate, 5. Sanitizing
Evaluate, and Chemical (Iodine)
Extend. 6. Sanitizing
Chemical
3. 6. (Quaternary
Ammonium)
Process Question:
1. Are using these at home?
How? 1. Yes Ma’am. We are
using detergents at home in
washing dishes and we are
using chlorine in sanitizing
our cleaned dishes.

(Engage)
B. Establishing a
Indicator No. 2: Literacy Skills
Purpose for the
Lesson
4 Pics 1 Word – Group Activity The learners will answer
the following:
The teacher will group the class into 2
and give the activity sheet of 4 Pics 1 1. CLEANING
Word. The learners are expected to 2. SANITIZING
guess the word that suits to the given
illustrations.

1.
Clue: It is the process of removing
dirt.

2.
Clue: It is the process of killing
harmful bacteria.

(Explore) Picture Analysis

C. Presenting
Examples/Insta The teacher will show an illustration The learners will answer
nces of the of a kitchen and get the insights of the the following:
Lesson learners.

1. The picture shows a

 kitchen that is full
of dirt, messy and
unorganized.
2. My mother will get
angry, shock and
will feel disgusting.
3. I will clean and
sanitize the tools
Process Questions: and equipment in
1. What can you say about the the kitchen. I will
picture? also clean the
2. Do you think your mother will kitchen premises.
be happy if she will see these?
3. How will you able to fix it?

(Explain) The teacher will introduce the step-by- The learners will answer
D. Discussing step procedures of cleaning kitchen the series of questions
New Concepts tools through a video presentation. thrown by the teacher to
and Practicing Video No. 1 them.
New Skills#1
Indicator No. 3:
The student is open
to ask higher-order
thinking question.
Video No. 2

(Elaborate) Arrange it! – Group Activity

E. Discussing The learners will answer
New Concepts The teacher will provide activity the following:
and Practicing sheets per group and let them arrange
New Skills#2 the step-by-step procedures of
cleaning and sanitizing the kitchen
tools and equipment.

Group 1: Arrange the following

steps of cleaning kitchen tools and
equipment. Number it from 1 to 5,
1 as the first step and 5 is the last
step. Group 1
6 Air Drying
____ Air Drying 5 Sanitizing
____ Sanitizing 4 Rinsing
____ Rinsing 3 Washing
____ Washing 2 Pre-washing
____ Pre-washing 1 Scraping
____ Scraping
B.
Group 2: Arrange the following steps 3 Removing utensils
of sanit1zing kitchen tools and from boiling water
equipment. Number it from 1 to 3, 1 as using food tongs
the first step and 5 is the last step. 1 Boiling water
2 Immersing Utensils
____ Removing utensils from
boiling water using food tongs
____ Boiling water
 ____ Immersing Utensils

F. Developing The students will answer

Mastery Picture Analysis the following:
(Leads To
Formative The teacher will ask the learners to 1. I will be following the
Assessment 3) answer the given questions related to procedures of cleaning the
the illustration. kitchen tools and
equipment.
- scraping
- pre-washing
- washing
- rinsing
- sanitizing
- air drying

2. I will be following the

Process Questions:
1. How will you able to clean the
tools and equipment in this
kitchen?
2. How will you able to sanitize
the kitchen tools and
equipment in this kitchen?
procedures of cleaning the
kitchen tools and
equipment.
- Boiling water
- Immersing utensils
- Removing utensils
using food tongs from
hot water.

G. Finding DO IT YOURSELF (DIY)

Practical
The teacher will group the students Indicator No. 5:
Application of
into 2 and do the instructions given to The teacher will roam
Concepts and
each group. Use the given rubrics as around to facilitate and
Skills in Daily
the guide while doing the activity. ensure that everyone is
Living
doing the right thing.
Group 1: Clean the kitchen utensils.
Group 1: Clean the kitchen
Group 2: Sanitize the kitchen utensils
utensils
Group 2: Sanitize the
Indicator No. 4: Hands-on Activity
kitchen utensils.

Indicator No. 1:
Integrated to Values Education
(Appreciating the importance of cleanliness at home.)

Process Question: We need to clean and

At home, why is it important to keep
your kitchen tools and equipment
clean and safe from harmful bacteria?
sanitize the kitchen tools
and equipment for us to
keep ourselves and our
family safe and prevent
foodborne illnesses.
 RUBRICS FOR DEMONSTRATING CLEANING AND
SANITIZING KITCHEN TOOLS AND EQUIPMENT

Score Criteria
The group showed the proper cleaning or sanitizing of kitchen
50
utensils following the standard procedures confidently.
The group showed the cleaning or sanitizing of kitchen utensils
40
following the standard procedures.
The group showed the cleaning or sanitizing the kitchen
30 utensils following the standard procedures but seeks correction
sometimes.
The group showed the cleaning or sanitizing of kitchen utensils
20 following the standard procedures but seeks corrections at all
times.
The group showed cleaning kitchen utensils but didn’t follow
10
the standard procedures.
The group didn’t show the cleaning or sanitizing the kitchen
0
utensils.

H. Making Oral Recitation I will clean the kitchen

Generalization utensils through scraping,
and The teacher will ask the following washing, rinsing, sanitizing
Abstractions questions to the learners: and air drying. When I’m
about the lesson going to sanitize the
1. If you were tasked to clean up kitchen utensils, I will first,
the dishes after dinner, what boil water, then, immerse
are you going to do? the utensils and remove it
using food tongs to protect
myself from burn.
Indicator No. 3:
The student is open to ask higher-order thinking question.
True or False The students will answer
the following:
The teacher will give a short quiz.
1. True
Write TRUE if the statement is 2. False
correct, otherwise, FALSE. 3. True
4. False
1. You need hot water when 5. True
sanitizing kitchen tools an
(Evaluate) equipment using thermal
I. Evaluating method.
Learning 2. Use towel when drying the
dishes. Indicator No. 9:
3. We need to immerse the Short Quiz for
utensils to the boiling water for assessment
about 30 seconds.
4. Do not scrape the leftover
before washing the kitchen
tools and equipment.
5. Use food tongs when removing
the utensils from boiling water.
(Extend) Clean and sanitize the kitchen tools The learners will create an
J. Additional and equipment found at your home informative video that will
Activities for after dinner. show how to clean and
Application or Create a maximum of 2 minutes sanitize the kitchen tools.
Remediation informative video out of it.
Use your ICT skills to beautify Indicator No. 1:
your informative video. Integrated to ICT
(Editing video using
Submit your video at the link found
computer or cellphone)
in our GC.
 Use the given rubrics as your guide
in creating your video which is found
also in our GC.
RUBRICS FOR CLEANING AND SANITIZING KITCHEN
TOOLS AND EQUIPMENT

Excellent Very Good Good Needs No

Criteria Improvement Attempt
(20) (15) (10) (5) (0)
Used tools Used tools
Used tools Used tools
correctly incorrectly
correctly correctly No
Use of and and less
and and but less Attemp
Tools confidently confidently
t
confidently confidently
most of the most of the
at all times sometimes
time time
Used Used
Used Used
cleaning cleaning
cleaning cleaning
agents agents
Use of agents agents No
correctly incorrectly
Cleaning correctly correctly Attemp
and and less
Agents and and but less t
confidently confidently
confidently confidently
most of the most of the
at all times sometimes
time time
Sanitized
Sanitized Sanitized Sanitized
the kitchen
the kitchen the kitchen the kitchen
Use of utensils but No
utensils utensils utensils but
Thermal seeks Attem
undoubtedl undoubtedl seeks
Method assistance pt
y at all y most of assistance
most of the
times. the time. sometimes.
time.
Manifested
Manifested
Manifested understandi
Manifested understandi
very clear ng of the
clear ng of the
Applicati understandi step-by-step No
understandi step-by-step
on of ng of the procedure Attemp
ng of the procedure t
procedures step- by- but
step-by-step but seeks
step sometimes
procedure clarification
procedure seeks
at all times
clarifications

Demonstrator:

NAME OF APPLICANT
Applicant