Modular Distance Learning

(Learners Led Modality)

School Francisco Osorio Integrated Grade Level

LESSON Senior High School
Grade 7/8
EXEMPL Teacher May Ann F. Guinto Learning Area TLE - Cookery
AR Teaching Date and Time Quarter First

I. Objectives At the end of the lesson , learners are expected to:

1. classify cleaning agents according to their uses;
2.  familiarize with the types of chemicals for cleaning and sanitizing
kitchen tools, equipment and paraphernalia;
3. explain the importance of cleaning agents in kitchen premises
A. Content Standards

The learners demonstrate an understanding on the use and maintenance of equipment in cookery.

B. Performance Standards
The learners independently use and maintain tools, equipment, and materials in cookery
according to standard operating procedures.

C . Most Essential Learning

Competencies LO2. Maintain appropriate kitchen tools, equipment, and paraphernalia.

CODE: TLE_HECK7/8MT0b-2
D. Enabling Competencies
(If available,write the attached
enabling competencies) 1.1. Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and
paraphernalia.

II. Content Types of Chemicals for Cleaning and Sanitizing Kitchen Tools, Equipment, and Paraphernalia
1. Cleaning
2. classify cleaning agents according to their uses
a. Detergents
b. Solvent Cleaners
c. Acid Cleaners
d. Abrasives
3. Other chemical used for cleaning and/or sanitizing kitchen equipment and utensils

III. LEARNING RESOURCES

A. References
a. Learner’s Material Pages K to 12 Commercial Cooking Learning Modules pp. 19-20
Technical-Vocational-Livelihood Home Economics Cookery Manual (Module 1) pages 36-37
b. Textbook Pages

c. Additional Materials from

Learning Resources
 B. List of Learning Resources for
Development Retrieved from https://www.wideopeneats.com/5-foolproof-methods-for-removing-gunk-from-
dishes/
Retrieved from https://en.wikipedia.org/wiki/Cleaning_agent
Retrieved from https://www.shutterstock.com/video/clip-25698983-dirty-clogged-washbasin-
sink-kitchen-drain-clogging
Retrieved from https://www.thriftyfun.com/Cleaning-Grease-Buildup-on-a-Gas-Stove-3.html
IV.PROCEDURES
A. Introduction What I Need to Know?

After going through this module, you are expected to:

1. classify cleaning agents according to their uses;
2. familiarize with the types of chemicals for cleaning and sanitizing kitchen tools,
equipment and paraphernalia;
3. explain the importance of cleaning agents as applied in the kitchen premises
The leaners will read the Introduction on Page 9

Lesson 1. Types of Chemicals for Cleaning and Sanitizing Kitchen Tools, Equipment, and
Paraphernalia

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 stove, sink and cabinets should be cleaned and sanitized regularly. The garbage
can should be kept covered, cleaned and emptied often. Warm water will facilitate removing of
grease. The use of vinegar added to water is very good disinfectant and stain/grease remover.

  Cleaning is the process of removing food particles and other types of dirt from objects
such as plates, glass, cutting board, etc. That doesn't mean that there is any sanitizing going on.
People use different products for cleaning, depending on what they have to clean. It includes
abrasive cleaners, detergents, acidic cleaners, and solvents. The right cleaning agent must be
chosen because not all chemicals can be used on food-contact surfaces. It might leave an unsafe
residue on the food contact surface. The label should indicate if the product can be used on a
food-contact surface.
Definition of Terms
 
Cleaning agents are substances like liquid, powders, paste, sprays or granules that can be used
in removing dirt, stains, bad smells and clutter on surfaces.
 
Sanitize is to reduce the growth of fungi, viruses, and other harmful bacteria significantly.
 
Food contact surface is the surface of equipment or utensil that food normally comes into
contact.

What’s New?

The students will read through page 10.

Types of Cleaning Agent

The types of cleaning agents are:
1. Detergents
2. Solvent Cleaners
3. Acid Cleaners
4. Abrasive Cleaners

B. Development What I Know?

  The leaners will answer the pre-test on pages 7 and 8 to determine their prior
knowledge in the Types of Chemicals for Cleaning and Sanitizing Kitchen Tools,
Equipment and Paraphernalia.
 The learners may check their answers on page 18 of the module.

Test I. Multiple Choice

 Direction: Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. Which of the following cleaning agents is used for washing lightest soiled items like
glasses, cups, and flatware ?
A. Detergent C. Acid Cleaner
B. Solvent Cleaner D. Abrasive Cleaner
2. This cleaning agent is used to clean greasy grills in the kitchen.
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent
3. This cleaning agent is used to remove mineral deposits and other soils that detergent
cannot remove.
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent
4. This cleaning agent is used to remove heavy accumulations of soil that are difficult to
remove with detergents.
A. Detergent C. Acid Cleaner
B. Solvent Cleaner D. Abrasive Cleaner
5. Nita is trying to remove mineral deposits on the kitchen sink, which of the following
cleaning agents will she use?
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent
6. Which of the following cleaning agent is also called as degreasers?
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent
7. This is a water-soluble cleaning agent that is usually used to wash tableware, surfaces,
and equipment.
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent
 8. The following are examples of detergent except:
A. dishwashing paste C. Chlorine
B. dishwashing liquid D. dishwasher detergents
9. This cleaning agent is used to wash tableware, surfaces and equipment.
A. Detergent C. Acid Cleaner
B. Solvent Cleaner D. Abrasive Cleaner
10. Which cleaning agent will you use in removing heavy accumulation and stains on the
kitchen surface.
A. Abrasive Cleaner C. Solvent Cleaner
B. Acid Cleaner D. Detergent

Test II. True or False

Directions: Read the statement carefully. Write TRUE if the statement is correct and FALSE if
it is not.
_____ 1. Cleaning agents are substances like liquid, powders, paste, sprays or granules that can
be used in removing dirt, stains, bad smells and clutter on surfaces.
_____ 2. Sanitizing is the process of removing food and other types of soil from a surface.
_____ 3. The stove, sink and cabinets should be cleaned and sanitized regularly.
_____ 4. Food contact surface is the surface of equipment or utensil that food normally comes
into contact.
_____ 5. Cleaning is to reduce the growth of fungi, viruses, and other harmful bacteria
 significantly.

What’s in?

The following are word or group of words that are related to cleaning agents used in cleaning
and sanitizing kitchen tool, equipment and paraphernalia. The learners will complete the missing
letter/s to get the correct answer.
1. A ___ R ___ ___ I ___ ___
2. D ___ T ___ ___ G ___ ___ T
3. A ___ ___ D C ___ E A ___ E ___
4. ___ A N ___ ___ I Z ___
5. S O ___ V ___ ___ T C ___ E A ___ E ___

C. Engagement . What’s More?

The leaners will answer the Activity on Classify the cleaning agents used
Directions: Classify which cleaning agent must be used for the following. Write only the letter
of your answer on a sheet of paper:
 

A. Detergent C. Acid Cleaner

B. Solvent Cleaner D. Abrasive Cleaner

_____ 1. Heavy accumulations of stain on the sink

_____ 2. Greasy pots and pans
_____ 3. Clogged sink
_____ 4. Burnt on the top range
_____ 5. Calcium build-up on the faucet area
_____ 6. Food soil on the plates
_____ 7. Mineral deposits on the steam table
_____ 8. Rust on shelving
_____ 9. Burnt grease on barbeque grills
_____ 10. Used spoons and forks
 
What Can I do?

The learners will answer the Exercises on page 14.

Directions: The kitchen is a part of your house that needs constant cleaning. Given the pictures
below as a problem/situation. Let’s test which cleaning agent will you use to properly clean it.
Explain your answers
 

Problem Cleaning agent to use

   
    

   

D. Assimilation Deepen learners’ understanding on the various types of chemicals for cleaning and sanitizing
kitchen tools, equipment, and paraphernalia by answering the Word Search Puzzle activity on
page 17.

V.REFLECTION
The learners, in their journal notebook will write their personal insights about the topic using the
prompts below.

I understand that ________________

I realize that _____________________