Detailed Lesson Plan

DLP Number: 3 Learning Area: TLE 9 – Food Processing and Cookery

Grade Level: 9 Quarter Number: 1st Quarter
Duration: 2 meeting days

CLEAN, SANITIZE, AND STORE KITCHEN TOOLS AND EQUIPMENT

Learning Competencies
LO 1. CLEAN, SANITIZE, AND STORE KITCHEN TOOLS AND EQUIPMENT
1.1. Recognize kitchen tools and equipment to be cleaned and sanitize
1.2. Identify the chemical to be utilized in cleaning sanitizing kitchen tools and equipment
Key Concept/Key understanding to be developed:
 The learner demonstrates an understanding the knowledge skills, and attitude required in
maintaining kitchen tools, equipment and work premises.
Learning Objectives:
At the end of the lesson 80% of the student should be able to:
a. Identify the kitchen tools and equipment to be cleaned and sanitize
b. Classify the different cleaning compound use in cleaning sanitizing kitchen tools and
equipment
c. Partake actively in class discussion

Dimensions DepEd Order No. 8, s 2015

CONTENT
Learning Resources:
 Laptop
 MELC
 Leaners Module
 Internet

PROCEDURES
a. Preparation (Introductory Activity)
1. Daily Routine
a. Class Prayer
b. Greetings
c. Checking of Attendance

2. Review
The teacher will ask the student the following questions:
a. Did you have an idea about tools and equipment used in cooking?
b. In your TLE subject (Commercial Cookery) what are the tools and equipment did you
remember?

b. Presentation
a. Motivation:
Direction: Below are jumbled letters. Write the correct spelling opposite the scrambled
letters. Write your answer on your notebook.
1. AINSZTEI - ________________________
2. PENMEQUTI - ______________________
3. TREDEEGNT - ________________________
4. CNKTIEH - ________________________
5. LCEHIMAC - ________________________
6. VENTSLO- ________________________
7. LONFTE - ________________________
8. MUMNIALU- _____________________
9. TULASPA- _______________________
10. NINCLEAG-______________________

b. Raised-up Questions:
1. What is the different between cleaning and sanitizing?
2. What cleaning compound is the best for you and why?
3. Did you have an idea or an experience cleaning and sanitize a kitchen premises?
 c. Unlocking of Difficulty
Sanitizing– Washing, cleaning, disinfecting and sterilizing
Microorganism- Germs, Bacteria
Surfaces- Exterior, sides and top of the area
Aluminum- A silver metal that is strong and light that use for making a tools in cooking
Cookware- pots, pans
Teflon- a substance that used especially for nonstick coating on cooking pans

d. Lesson Proper
Cleaning and sanitizing kitchen tools and equipment must be part of the standard operating
procedures that make up your food safety program. Improper cleaning and sanitizing
kitchen surfaces allow harmful microorganisms to be transferred from one food to another.

 The following are list of cooking materials, kitchen utensils and equipment that are commonly
found in the kitchen.

Cooking Materials
1. Aluminum- is mostly used in the kitchen and most popular because it is lightweight, attractive and
less expensive. It requires care to keep it shiny and clean. It also gives even heat distribution no matter
what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft metal, the
lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used
with alkalis, such as potatoes, beets, carrots and other vegetables while acid vegetables like tomatoes
will brighten it.

2. Stainless Steel -is the most popular material used for tools and equipment, but it is more expensive. It
is easier to clean and shine and will not wear out easily. Choose those with copper, aluminum or
laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel
utensils maybe bought in many gauges, from light to heavy.

3. Glass is use for salad making and dessert but not practical for top or surface cooking. Great care is
needed to ensure for long shelf life

4. Cast Iron- is durable but must be kept oiled to avoid rusting. Salad oil with no salt or shortening can
be rubbed inside and out and dried. Wash with soap (not detergent) before using.
5. Teflon- is a special coating applied inside aluminum or steel pots and pans. It prevents food from
sticking to the pan.

Care of the Cooking Ware

After using any cookware, they must be allowed to cool before washing and soaking to prevent
accidental burns from handling and to prevent damage. They should be free from all grease, food, etc.
by washing them using warm soapy water and rubbing them with a steel wool cleaner and rinse
thoroughly with warm water. Drying them using a cloth after washing may preserve its appearance. If
food or grease is badly burned on the surface of a utensil, the pan should be filled with water and
allowed to boil hard for five minutes. This will loosen the burned food and the pan may be clean in the
usual manner.

Kitchen Tools
   A small hand held tool used for food preparation.

1. Can opener is used to open a food container.

2. Colanders also called a vegetable strainer which are

essential for various tasks from cleaning vegetables to
straining pasta or contents.

Scraper- a rubber or silicone tool used to blend or scrape

the food from the bowl.

4. Cutting boards are wooden or plastic board where

meat, fruits and vegetables are cut. Using plastic cutting
board is more sanitary than wooden board as it does not
absorb food juices that can serve as medium for bacterial
growth

5. Serving tongs used to grab and transfer food items,

poultry or meat portions to a serving platter, hot deep
fryer, and plate. It gives you a better grip especially when
used with a deep fryer, a large stock pot or at the
barbecue.

5. Spatula – is used to level off ingredients when

measuring and to spread frostings and sandwich fillings.
 6. Spoons – solid, slotted, or perforated which are made of
stainless steel or plastic. The solid ones are used to spoon
liquids over foods and to lift foods, including the liquid out
of the pot.

7. Whisks- It is used for blending, mixing, whipping eggs

or batter, and for blending gravies, sauces, and soups. The
beaters are made of looped, steel piano wires which are
twisted together to form the handle.

8. Wooden spoons are made of hard wood which are

used for creaming, stirring, and mixing.

9. Measuring cup for liquid ingredients – are commonly

made up of heat-proof glass and transparent so that liquid
can be seen.

10. Scoops or dippers – are used to serve or scoop soft

foods, such as fillings, ice cream, and mashed potato.

12. Measuring Spoons- come in variety of sizes, shapes,

materials and colors. These are used to measure smaller
quantities of ingredients called for in the recipe like: 1
tablespoon of butter or 1⁄4 teaspoon of salt.

13. Kitchen knives often referred to as cook's or chef's

tools, used for all types of kitchen tasks such as peeling an
onion, slicing carrots, carving a roast or turkey, etc.

14. Paring knife – Is used to core, peel, and section fruits

and vegetables. Blades are short, concave with hollow
ground.

15. Vegetable peeler is used to scrape vegetables, such as

carrots and potatoes, and to peel fruits. The best ones are
made of stainless steel with sharp double blade that
swivels.

Equipment
 Equipment may refer to a small electrical appliance, such as a mixer, or a large, expensive,
power-operated appliance such a range or a refrigerator.

1. Refrigerators/freezers are necessary in

preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture
content of each type of food
 2. Oven- a chamber or compartment used for
cooking, baking, heating, or drying.

3. Microwave ovens used for cooking or heating

food.

4. RANGE- A stove with an oven that used for

cooking food and has a source of fuel which is
either gas or electricity.

Chemicals used in cleaning and sanitizing kitchen tools and equipment

 Cleaning is the process of removing food and other types of soil from a surface, such as a dish,
glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other
substances. The right cleaning agent must be selected because not all cleaning agents can be
used on food-contact surfaces
Cleaning Compound

1. Detergents- These are cleaning agents, solvents or any substance

used to wash tableware’s, surfaces, and equipment. Example: soap,
soap powders, cleaners, acids, volatile solvents and abrasives.

2. Solvent Cleaners commonly referred to as degreasers used on

surfaces where grease has burned on. Ovens and grills are examples of
areas that need frequent degreasing. These products are alkaline based
and are formulated to dissolve grease

3. Acid Cleaners. Used periodically in removing mineral deposits and

other soils that detergents cannot eliminate such as scale in washing
machines and steam tables, lime buildup on dishwashing machines
and rust on shelving. (Ex.: phosphoric acid, nitric acid, etc.) These
products vary depending on the specific purpose of the product.

4. Abrasives – are generally used to remove heavy accumulations

of soil that are difficult to remove with detergents, solvents and
acids. These products must be carefully used to avoid damage to
the surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap
c. Analysis
 The learners will apply the important about cleaning and sanitizing tools and equipment
in a real life situation.
d. Abstraction
 The teacher will ask a question about the lesson and a learner will answer or share the
knowledge he/she learned from the topic.

e. Application:
 The learners will identify the tools and equipment to be cleaned and sanitized using the
suited cleaning compound.
f. Assessment
Direction: Read the statement carefully and write the correct word that describes the
statement. Write your answer in your test book.

____________1. Used for cooking or heating food.

____________2. Used to core, peel, and section fruits and vegetables.
____________3. It is also called a vegetable strainer which are essential for various tasks from
cleaning vegetables to straining pasta or contents.
____________4. is used to level off ingredients when measuring and to spread frostings and
sandwich fillings.
____________5. are used to serve or scoop soft foods, such as fillings, ice cream, and mashed
potato.
II. Enumeration:
Give at least cleaning Compound

1.______________________
2.______________________
3.______________________
4.______________________
5.______________________
g. Assignment
1. what are Factors that influence the cleaning process?
2. What are the proper step of washing dishes?

Wrap-up/Concluding Activity
 The learners appreciate and expanded the information about tools and equipment to be
cleaned and sanitize using the suited cleaning compound.
Reflection
 The learners may understand the significant of cleaning and sanitizing the tools and
equipment to be used.

Prepared by:

APRIL JOY L. CATIS

Teacher I