LESSON PLAN IN TLE-8

(Commercial Cooking)

I. OBJECTIVES

At the end of the lesson, at least 75% of the students should be able to:

1. Define cleaning and its categories

2. Prepare signage’s to be used in laboratory room
3. Appreciate the importance of cleaning

II.SUBJECT MATTER

Topic: Cleaning and Sanitizing

Sub-topic: Cleaning

Reference: Commercial Cooking, Grade 7 and 8, pp. 19-20

Materials: Visual aids (cartolina, Pentel pen, tape, pictures, hand-outs), chalkboard

Values Integration: Cleanliness

III. PROCEDURE

Teacher’s Activity Student’s Activity

A. Preparatory Activity
 Prayer Almighty father we praise and thank you for
this day…
 Greetings
Good Afternoon Class ! Good Afternoon Ma’am!
 Checking of attendance

B. Developmental Activity
 Motivation
Class, in order for you to prepare a Ma’am, we should always practice
nutritious and safe food, what thing you cleanliness in the kitchen, in the utensils, in
must really consider and practice? the preparation of food and in cooking.

Why?
Okay very good. In order Ma’am to avoid food contamination.

C. Lesson Proper
1. Activity
 The class will be divided into four
groups.
 On the box, there are sample pictures
of cleaning agents.
 The group will decide on what
pictures they are going to pick and
get the pictures that best examples of
categories of cleaning agents which
 is assigned to each group, and then
paste it in your manila paper.
 As soon as you finished the task, post (Activity proper)
your manila paper on the blackboard
for presentation.
 Present your output to the class in 3 (presentation of output)
minutes.
 The group that will get the more
correct output will be rated 4, 3 for
the second highest, etc.
Rubrics:
4=95 (checking of output)
3=90
2=85
1=80

2. Analysis
What have you learned from the activity?
Ma’am, we learned that aside from cleaning,
there are also cleaning agents that we can
used in order to maintain the cleanliness of
our tools and equipments.

Very good.
Another idea? Ma’am, I realized that cleaning out tools and
equipment is very necessary to ensure our
safety and by the help of cleaning agents, it
will be easier for us to always maintain the
cleanliness of our kitchen especially the
utensils, tools and equipments.
Very well said.

3. Abstraction
Okay class again, what is cleaning?
Ma’am, cleaning is the process of removing
food and other types of soil from a surface
and usually done with the help of cleaning
agents.

Who can give the four categories of cleaning Ma’am, the four categories of cleaning
agents? agents are detergents, solvent cleaners, acid
cleaners, and abrasive cleaners.

Okay good.
Why cleaning is very important? Ma’am, it is very important because cleaning
help us to prevent sickness and disease.

Okay, what else? Ma’am, cleaning is very important to ensure

our safety and to avoid food contamination.

Very well said. Now, that you have already a

knowledge and background on cleaning and
cleaning agents, it will be helpful for you to
use and apply it everywhere you go
especially in our everyday life.

Any questions or clarifications? None Ma’am

 4. Application
Instructions:
 Make and prepare a signage’s for
your shop/laboratory room to
maintain its cleanliness.
 Group leader will pick in a box their
assign area where their signage’s to
be place.
 Areas are:
 Working area (activity proper)
 Cooking area
 Cabinets of utensils and tools
 Sink or dishwashing area
 Every group will be given 3 minutes
to prepare.

IV. EVALUATION

A. Multiple choice. Encircle the correct answer.

1. it is the process of removing food and other types of soil from a surface.

a. cleaning

b. cleaning agents

c. sanitizing

2. ____ is used to routinely wash tableware, surface and equipment, examples are
dishwashing detergent.

a. detergents

b. solvent cleaners

c. acid cleaners

3. Which of the following cleaning agents are used on mineral deposits and other soils that
detergents cannot remove?

a. acid cleaners

b. solvent cleaners

c. acid cleaners

4. This cleaning agent is used to remove heavy accumulations of soil that are difficult to
remove with detergents.

a. abrasive cleaners

b. solvent cleaners

c. detergents
5. _____ are often called degreasers.

a. solvent cleaners

b. acid cleaners

c. detergents

6. Why cleaning is important?

a. because it removes bacteria and microorganisms

b. because it is fun

c. because it is the cause of food contamination

B. Enumeration

7-10. Give the four categories of cleaning agents.

Key to correction

1. a 7. detergents

2. a 8. Solvent cleaners

3. a 9. Acid cleaners

4. a 10. Abrasive cleaners

5. a

6. a

V. ASSIGNMENT

1. What is sanitizing?

2. What is the difference between cleaning and sanitizing?

3. Give the sanitizing methods.

Reference: Commercial Cooking, Grade 7 and 8, pp. 20-21

Prepared by:

CHRISTINE B. ABELLADA

Student teacher