I.

INSTRUCTIONAL OBJECTIVES
CONTENT STANDARD:
The learners demonstrate an understanding the use and maintenance of
equipment in cookery
PERFORMANCE STANDARDS:
The learners independently use and maintain tools, equipment, and materials in
cookery according to standard operating procedures
LEARNING OBJECTIVES:
At the end of the lesson, the students will be able to:
a. identify the different types of chemicals for cleaning and sanitizing kitchen
tools and equipment;
b. determine the different sanitizing methods and approved chemicals to use;
and
c. value the importance of maintaining the kitchen tools and equipment every
after use.

II. SUBJECT MATTER

Topic: Maintenance of kitchen tools, equipment and paraphernalia
Reference: TLE 7 Learning Module 2 pg. 4 - 10
Instructional Materials: visual aids, activity materials

III. PROCEDURES
a. PRELIMINARY:
 Prayer & Greetings
 Classroom Management
 Checking of Attendance

b. LESSON PROPER:
o ACTIVITY (Scrambled Word)
 The learners will unscramble the words to form a correct word.
 Once the learners arranged the correct word, he/she will define the
word base on your own understanding.

o ANALYSIS
1. What is the procedure of washing dishes by hand?
2. What are the key points to remember in storing the kitchen utensils
properly?
3. What is biofilm and how can we eliminate them?
4. What are the three main components of cleaning? Explain each
component.
 5. When do we need to sanitize and what are the two ways to sanitized
your kitchen utensils?

o ABSTRACTION
The teacher will discuss the following:
 Cleaning and sanitizing
 Chemicals used for cleaning and sanitizing

o APPLICATION
The learners will do the following activity:
Activity 1
Instruction: Click the link below to extend your knowledge about cleaning
and sanitizing, then answer the processing questions below.
Link: http://www.viewpure.com/PZmNZi8bon8?start=0&end=0
PROCESSING QUESTIONS:
1. What is the video all about?
2. What is the procedure of washing dishes by hand?
3. What are the key points to remember in storing the kitchen utensils
properly?

Activity 2
Instruction: Click the link below to extend your knowledge about the
topic, then answer the processing questions below.
Link: http://www.viewpure.com/r0sWf0jf6T4?start=0&end=0
PROCESSING QUESTIONS:
1. What is biofilm and how can we eliminate them?
2. What are the three main components of cleaning? Explain each
component.
3. When do we need to sanitize and what are the two ways to sanitized your
kitchen utensils?
IV. EVALUATION
Instructions: Provide what is being asked on each item.
Part I – Multiple Choices. Circle the best answer.
1. This method of sanitizing uses steaming method in sanitizing surfaces.
a. Radiation b. Heat c. Chemicals d. Steam

2. A type of cleaning agent which is used periodically on surfaces where grease has
burned on?
a. Detergents b. Solvent c. Acid d. Abrasive

3. A sanitizing method which uses approved sanitizers like chlorine, iodine and quaternary
ammonium.
a. Radiation b. Heat c. Chemicals d. Steam

4. These cleaners are used to remove heavy accumulations of soil that are difficult to
remove with other cleaning agents.
a. Detergents b. Solvent c. Acid d. Abrasive

5. This is used to routinely wash tableware, surfaces and equipment?

a. Detergents b. Solvent c. Acid d. Abrasive

Part II – Fill in the box. Complete the following table. Provide at least 3 advantages
and disadvantages of each chemical.
Chemical Advantages Disadvantages
1. Chlorine 1. 1.
2. 2.
3. 3.
2. Iodine 1. 1.
2. 2.
3. 3.
3. Quaternary 1. 1.
Ammonium
Compounds 2. 2.
3. 3.

V. ASSIGNMENT
The learners will do the following activity:
 Create a video presentation about cleaning and sanitizing your house in line with the
healthy practices suggested by the WHO
 You need to show the heathy practices that you do to prevent the COVID-19 enters
your home.
 Submit your output via email (niecole.bacalangco@gmail.com) or provide a flash
drive to store your file.
 Your output will be graded based on the rubrics below

Rubrics for Video Presentation: 60 points

Fair Good Very Good Excellent
 5 10 15 20
Organization Show little or no Some logical The sequence of Logical, intuitive
and Content organization of sequence of scenes and is and interesting
the content scenes and logical. Storyline sequence of
action is evident is evident in scenes and
but is not easy much of the action. Clear
to follow content. beginning,
middle, and end.
Originality The work is a The work is an While based on The product
minimal extensive an extensive shows
collection or a collection and collection of significant
compilation of rehash of other other people’s evidence of
other people’s people’s ideas, ideas, products, originality and
ideas, products, products, images and inventiveness.
images, and images and inventions, the The majority of
inventions inventions. work extends the content and
There is little beyond that many of the
evidence of new collection to ideas are fresh,
thought or offer new original, and
inventiveness. insights. inventive.
Subject Subject Some subject Subject Subject
Knowledge knowledge is not knowledge is knowledge is knowledge is
evident. evident. Some evident in much evident
Information is information is of the product. throughout
confusing confusing, Information is (more than
, incorrect and incorrect or clear, required). All
flawed flawed. appropriate, and information is
correct. clear,
appropriate, and
correct.

Prepared by:

NIECOLE L. BACALANGCO
Subject Teacher

Reviewed by: Approved by:

CRISTINE Q. IHALAS LUZMINDA O. ONOR, EdD

Academic Coordinator Basic Education Director