DETAILED LESSON PLAN

IN TLE 7

COMPETENCY: Maintain appropriate Kitchen tools, Equipment and Paraphernalia.

OBJECTIVES:
At the end of the lesson the students will be able to:
1. Select the various types of chemicals for cleaning and sanitizing kitchen
tools, equipment and paraphernalia.
2. Follow the standard operational procedure in cleaning and sanitizing kitchen
tools, equipment and work areas and;
3. Store safely the cleaning equipment in designated position and area.

SUBJECT MATTER:
TOPIC: CLEANING AND SANITIZING
REFERENCE: INTERNET, MODULE TLE 7
MATERIALS: LAPTOP, CHALKBOARD, PRINTED MATERIALS, ENVELOPES

PROCEDURES:

TEACHERS ACTIVITY STUDENTS

Yes, name of student. Stand andACTIVITY
answer.
Good morning! Good morning sir!
GROUP
Very 2. FIND
good. It’s allME-WORD
about tools SEARCH
and equipment. G2 REPORTING
Let us pray first. One student will lead the prayer
ANALYSIS1. DETERGENT
MOTIVATION:
Okay,2. nowWASHINGplease pick up some mess under your chair. Student will pick up piece of paper under the chair
Our topic
I have hereis alla about
picture, cleaning and sanitizing
kindly describe of kitchen tools,
each picture.
3. SANITIZING
equipment
Take your sits.and paraphernalia. Thank you,
4. no.
Picture RINSING1. What can you see? Messy andsir.dirty kitchen
Let’s5.check
CLEANING-in
SANITIZERS-
CLEANING yourchemical
first
are understanding,
the attendance. what comes in your mind
How about picture no. 2?substance that can kill disease causing Student
Cleanwill
andgive
organize
their own
kitchen
idea
when you hear this
microorganisms. word?
This include
THANK
Very YOUAll
good! AND are GOOD
present. JOBtwo methods:
2.Okay,
CLEANING
nice job. PROCESS- starts with the use of warm water and
-it is the brand
trusted act of
1. Heat removing
of detergent. of any unwanted substances or the
GROUP
With that, 3. WHOlet’s I AM?
have PUT ME
a good jobON THE BOX AS YOUR ANSWER
clap.
CLEANING
process
it is theof AND
making SANITIZING KITCHEN PREMISES Student will follow the good job clap.
Use ofany
2.comparison ofsurface from contamination
the dirty/messy
chemicals kitchen with bythe clean and
3. SANITIZING-
bacteria.
1.123The
organize
(123 DETERGENT in
kitchen
kitchen.
good this
job2X)2X process all cleaned items
should be given particular attention will be treated
on
-A cleaned and sanitized kitchen work area will prevent the G3 REPORTING
HEAT-sanitizing
either
the 2.heat
cleanliness or with
ABRASSIVE method
and the
safety use
CLEANERusing
toofavoid
chemical
steam food sanitizers.
contact surfaces as
spread
Is of bacteria
cleanliness in thethat may cause
kitchen hazardous
is important health
in the condition
preparation
REVIEW:
they may
3. ACID
be become CLEANER the source of food born illnesses. To of Yes, sir
STEAM-
4.
like
AIR
food?salmonella
DRYING-
is the source
infectious
place of
the heat
kitchen
and that
foodtools
are
poisoning.
used
and by
equipment
some industries
in for
avoid 4.
thislet’s
Alright, WASHING
through have cleaning
a recap can beour
about done using
topic a cleaning
yesterday. Who has
sterilization
draining rackpurposes,
until theywhen dry up. steaming the temp. must be 170 Students will raise their hand.
-Of
vinegar
agent.
any 5.
course,
idea? canmaintaining
be use as natural
SANITIZING cleanlinesscleaning agent
anddegrees
practicing good kitchen
degrees Fahrenheit for 15mins to 200 Fahrenheit for
5.habit
STACKING-
will make sure
contribute to athat
safe the storage for the kitchen
about
- THANK
CATEGORIES5mins.
chlorineYOU solutions
OFAND as oneJOB
CLEANING
GOOD of G3 best examples of commercial of
the
AGENT working place for the preparation
paraphernalia not only
our food.it is made from the very cleaned but sanitized as well.
sanitizers small amount of one
HOT 1.AIR-
THANK can SO
ABRASSIVE
YOU be done
MUCH for
CLEANERS
FORabout
YOUR 20mins at 180 degrees
COOPERATION, EVERY ONE
PROPER
teaspoon
Based onSTORING
chlorine
the AND
to one
pictures STACKING
quart
given a or 4OFcups
while KITCHEN
ago, of water.
what TOOLS,
will Place
be our the
Fahrenheit.
DESERVE -A rough
A WOW particles
CLAP. that can wear off dirt, stains andtopic for Raising hand and answer (cleaning and sanitizing)
UTENSILS
mixture
today?even hard water deposits. The cleaning and polishingof
in AND
a spray
EQUIPMENT.
bottle and label it to inform the member
HOT
the family
WATER-
Alright, look what as
at ita sanitizer
contains.
your answers. that is common among restaurants,
CUTLERY-
Thank actions
you! makeon surethisthat they are
cleaner are provided
completely clean
with beforeof
a variety
 Yes

APPLICATION

1. In your home, how do maintained your kitchen to be

clean?
2. What do you feel when you see your kitchen clean and
organize?
3. How are you going to achieve safe and organize kitchen
area?
4. In your daily life what is the positive impact of having
clean and organized kitchen or home as a whole?

ASSESSMENT/ EVALUATION

CHECK ME IF IM WRONG (1/4 sheet of paper)

DIRECTION: put a check mark if the statement is correct and a x

mark if the statement is wrong.

1. Follow the instruction on the sanitizer’s container

carefully?
2. All utensils must then be thoroughly dried before they
are re-used?
3. The sinks and drains should be disinfected once a year?
4. The kitchen floors, cupboards and all work surfaces
must be kept clean and sanitized regularly?
5. A clean and sanitized kitchen work area will prevent the
spread of bacteria?
6. Vinegar contains chlorine that can be used as a natural
cleaning agent?
7. Return all kitchen equipment such as electric mixers,
blender to their designated storage space?
8. Cleaning can remove 100% of bacteria and
microorganism?
9. Quaternary ammonium compounds are compatible with
all detergents?
10. Store condiments and other food ingredients together
with chemical sanitizers?

ASSIGNMENT

FIND ME

*LIST SOME EXAMPLES OF DETRGENTS, ABRASSIVE CLEANER

AND ACID CLEANER.
PREPARED BY: