School PITOGO COMMUNITY HS
Teacher ANGELYN S. AUSTRIA
LESSON
Teaching Date
EXEMPLAR
Teaching Time
I. OBJECTIVES
A. Learning Objectives
B. Content Standard
C. Performance Standard
D. Most Essential
Learning Competencies
(MELC)
(If available, write the
indicated MELC)
E. Enabling Competencies
(If available, write the
attached enabling
competencies)
II. CONTENT
III. LEARNING
RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material
Pages
c. Textbook Pages
d. Additional Materials
from Learning
Resources
B. List of Learning
Resources for
Development and
Engagement Activities
Grade Level 8
Learning Area TLE
Week 1-2 Quarter First Quarter
No. of Days 8 days
Monday Tuesday Wednesday Thursday Friday
At the end of the lesson, the students are expected to:
1. identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment.
2. prepare cleaning agents according to manufacturer’s standards.
3. clean and sanitize kitchen tools in accordance to manufacturer’s
standards.
4. store cleaned kitchen tools and equipment safely in their designated
area.
5. Appreciate the value of having a clean and sanitized kitchen.
The knowledge, skills, and attitudes required in maintain kitchen tools,
equipment, and paraphernalia.
Independently maintain kitchen tools, equipment and premises.
LO1. Clean, sanitize and store kitchen tools and equipment
1. Kitchen tools and equipment to be cleaned, stored and sanitized:
1.1. cutting tools and equipment
1.2. measuring tools and equipment
1.3. mixing tools and equipment
1.4. top-of-the-range equipment
1.5. baking tools and equipment
2. types of chemicals used in cleaning and sanitizing tools and equipment
3. methods of cleaning and sanitizing kitchen tools and equipment
4. proper dishwashing techniques
5. techniques in storing cleaned kitchen tools and equipment
Page _________ of Cookery Curriculum Guide
Pages _______ of Learners Module
K to 12 Basic Education Curriculum Technology &Livelihood Education
Learning Module Cookery for Grade 9
IV. PROCEDURES
A. Introduction The teacher will remind the students what are the Do’s and Don’ts
of today’s learning process. For Example (Proper Distancing is a
must).
Goal Orientation:
The learners will read the performance standards that
are expected of them as indicated in the module.

What do you need to know?

*Kitchen tools and equipment that are needed to be cleaned and sanitized
such as:
Knives, plates, pans, measuring cups, bowls, and equipment present in the
kitchen.

*the proper and appropriate cleaning agents used in cleaning tools and
equipment and kitchen area:
Bleach, dishwashing liquid, cleaning solutions

Activity. Evaluation of clean and usable tools and equipment in cookery:

The students will do an inventory of the available tools and equipment in
their homes. They will list it down and identify if it is cleaned, needs to be
cleaned, and if they are functional or not.
e.g.
Tool/Equipment Clean Needs Functional Not
cleaning functional
Pans / /
Oven / /
Square pan / /

B. Development What do you already know?

Pretest LO1
Direction: Identify the word/s that best describes the following
statements. Write your answer on a separate sheet of paper.

1. It is the most popular, lightweight, attractive and less expensive

materials of kitchen utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for
cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey often referred to as cook's or chef's
tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots
and pans that helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made
of a hard wood.

Questions:
What kind of cleaning materials do we see around our kitchen?
How is cleaning different from sanitizing?
Why do we need to use cleaning agents on our utensils?
 *Short discussion of lesson.
C. Engagement Through their modules, the learners will be provided with varying real-
life activities that will strengthen their learned concepts as discussed in the
Development phase.

Activity: Identifying steps in cleaning tools and equipment:

The teacher will post a picture on Facebook messenger of dirty tools and
equipment. What the students will do is to list down on their notebooks
the sequence of how to clean the tool or equipment shown. This will be
checked on the retrieval of activities.

D. Assimilation
How do you apply what you learned?
Clean and sanitize your kitchen area. Let your parents rate your
performance. The criteria are as follows:
Criteria Percentage
Cleaning agent used 20%
Organization of cleaned tools and 45%
equipment
Storage of cleaned tools and equipment 35%
Total Score 100%

V. REFLECTION The learners, in their notebook, journal or portfolio will write their
I understand that personal insights about the lesson using the prompts below.
_____________________
_ I understand that __________________________
I realized that I realized that______________________________.
_____________________
Prepared by: Noted:

ANGELYN S. AUSTRIA LITECIA L. SILVALLANA

Teacher I Teacher In-Charge