Department of Education

Region IX, Zamboanga Peninsula

Division of City Schools
ZAMBOANGA CITY HIGH SCHOOL
Tetuan,Zamboanga City
Technology and Livelihood Education
Grade 9 – Cookery

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LESSON PLAN IN GRADE 9 COOKERY

I. OBJECTIVES:
At the end of the period, students are expected to:
1. define sanitizing ;
2. identify the different sanitizing methods
3. differentiate cleaning from sanitizing;
4. appreciate the importance of sanitizers in maintaining our kitchen and
premises.

II. SUBJECT MATTER:

A. Content: Sanitizing Kitchen Tools and Working Area.
References : Cookery 9 / K to 12 – TLE Module, Commercial Cooking, Web site
Pages : 48-52 / 20-21
B. Content Standard: The knowledge, skills, and attitudes required in classifying
sanitizing methods.
C. Performance Standard: Select a safer and economical way of cleaning and
sanitizing Kitchen tools and premises..
D. Learning Competencies: Maintain Kitchen tools and working area.
E. CODE: TLE_HECK9SD-Ila-7

F. Applied knowledge content with the following teaching areas:

Arpan – Culture base
Science –Sanitizing Methods
Mathematics- No. of times to sanitize
Mapeh – Multiple intelligence
Values – Importance of maintain kitchen tools and premises clean

G. Instructional Tools/Materials:
a. Laptop
b. Projector & white screen
c. Printed Pictures
d. Band paper
e. cartolina

H. Instructional Strategies:
1. Power point presentation
2. Film Viewing
3. Groupings
4. Oral participation and discussion
III. PROCEDURE:
A. Preparation
1. Classroom management
2. Prayer
3. Greetings
4. Attendance check
5. Classroom Rules

B. Recall
Review of past lesson.
Guide question/s:
1. What was our lesson yesterday? Yesterday, our lesson is about
Cleaning and the different
cleaning agents.
Very good!
2. What have you understand about Cleaning is the process of
Cleaning? removing Food and other types of
soil from a surface.
You’re right!

3. What about the different cleaning The different cleaning agents are:
Agents, can you enumerate them? 1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners.
Very Good!

C. Motivation:
Picture presentation.

1. What can you say about the pictures?

2. Would you like to have such a clean kitchen?
3. Do you have idea how our grand parents do the cleaning of their kitchen
tools and premises?

Please read the objectives of todays lesson.

D. Unlocking Difficulties

DIRECTIONS: Given the scrambled letters below, unscramble them to get a

word or a group of words related to cleaning and maintaining kitchen premises. Write
your answer opposite each item.

1. AINSZTEI - SANITIZE______________
2. PENMEQUTI - EQUIPMENT____________
3. NGILCAEN - CLEANING_____________
4. CNKTIEH - KITCHEN_______________
5. LCEHIMAC - CHEMICAL_____________
 E. Lesson Proper.
Teacher Activity
Activity:
Video presentation on Cleaning
and Sanitizing.
Group the class in four. Ask them
to list down the steps in cleaning and
sanitizing as shown in the video.
Very good!
Analysis:
1. How did you find the activity?
2. What did you feel when you’re
asked to list down the steps in cleaning
and sanitizing kitchen utensils
Abstraction:
How will you differentiate
Cleaning from sanitizing?
How many times should we
sanitize our kitchen tools and premises?
Lecture/ discussion on the
Methods of Sanitizing.
Generalization:
Why is it important to clean and
sanitize kitchen tools and premises?
Application:
Group the class according to their
abilities. Ask them to ;
1. Compose and Sing about the
lesson.
2. Make a poster about the lesson.
3. Role play related to the lesson.
Students activity
Student’s will attentively listen and
view the video presentation.
1. Scrape left over food to garbage can.
2. Wash the dishes with hot soapy water.
3. Rinse the dishes.
4. Sanitized in warm water and approved
sanitizer.
5. Air dry.
Easy/difficult
Exited/ nervous
Cleaning is the process of removing
food and other types of soil from a surface.
While, Sanitizing is removing or eliminating
germs or bacteria that are visible to our
eyes.
For food establishment, it should be
daily.
For household use, can be once a
week.
Rubrics for group Task.
SCORE CRITERIA
5 Creatively and neatly done showing
much relevance to the given topic
4 Creatively done and neat enough
with relevance to the given topic
 3 Creatively done and neat enough
but no relevance to the given topic
2 Simply done and neat enough but
not so relevant to the given topic
1 Poorly done with erasures and
irrelevant to the given topic

F. Evaluation:

Identify the statements below. Write your answer in ¼ piece of paper.

__Sanitizing______ 1. Removing or eliminating germs or bacteria that are visible to our eyes.
___Cleaning______ 2. The process of removing food and other types of soil from a surface.
___Hot water_____ 3. What is the cheapest and easiest way to sanitize through heat?
__ Chlorine______ 4. The most common way to sanitize with the use of chemical.
Radiation _____ 5. Which of the three method of sanitizing is not recommended for food
establishment.
6 – 8, What are the 3 ways to sanitize through Heat?
__Hot water__________ ____Hot air_____ __Steaming_______

9-10, Aside from chlorine, what are the other two chemical sanitizers?
_________Iodine_____ ___quaternary ammonium____

G. AGREEMENT:

1. Read/study the History of Appetizer.

2. Post kitchen rules and regulations on our group chat. No duplication of
work.
Reference:
LM cookery 9, pp. 56-57
Google search

Observer :

JENNIFER S. PERIAS
Master Teacher-1
EMMA D. ANTONIO
Grade 9 TLE Teacher

Date: July 16,2019

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