A Detailed Lesson Plan

in Commercial Cooking for Grade 9

Maddela Comprehensive High School

I. Learning Objectives
At the end of the lesson, students should be able to:
1. Name the chemicals for cleaning and sanitizing kitchen tools, equipment and
paraphernalia.
2. Demonstrate the proper way of cleaning and sanitizing kitchen tools and
equipment and paraphernalia.
3. Show cleanliness as they work.

II. Subject Matter

Topic: Maintenance of Kitchen Tools, Equipment and Paraphernalia

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Materials: Realia, Video clip

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Reference: K-12 Basic Curriculum Guide, http://content.ces.ncsu.edu.com

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Time Frame: 1 hour

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III. Method
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Teacher’s Activity Learner’s Activity
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Routinary Activity
1. Prayer
Will you lead a short prayer, Mario. (prayer)
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Good morning class. Good morning ma’am.

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Be seated. Thank you ma’am.

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2. Checking of attendance
Who is absent? None ma’am.
3. Classroom management
Will you arrange your chairs. Yes, ma’am.
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A.Review of the Past Lesson

Last meeting we have discussed the different Colander – it is used for draining food.
types and uses of kitchen tools, equipment and Cutting board – used in preparing meat and
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paraphernalia. vegetables for cooking and eating.

Will you name five and tell their uses, Oliver. Digital scale – used for weighing.
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Frying pan – used for frying and searing.

Okay. Very good!
What else, Richard? Grater which is used in grating foods into fine
pieces.
Very Good! Grill brush – used to clean the grill grates.
So, those are the kitchen tools, equipment and
paraphernalia.

B. Lesson Proper
Since we’ve already discussed the kitchen tools,
we will proceed to our next topic which is about

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 the maintenance of kitchen tools, equipment,
and paraphernalia.

Is it important to maintain the kitchen tools and

equipment, class? Yes, ma’am.
Why did you say so?
So they may last long ma’am, also to avoid
illnesses.
Very Good! (students’ answers may vary)
So how do you maintain them?
Okay. Very Good! We wash and clean them, ma’am.
Are you doing it at home?
Yes, ma’am.
B.1 Motivation:
I have here a video clip, showing the proper way

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of maintaining the kitchen tools, equipment, (watching video clip)

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and paraphernalia.

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You watch and observe, you can take down
notes if you want. Then, we will discuss later.

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B.2 Discussion rs e
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What can you say about the video?
Kitchen tools were washed and maintained by the
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Yes. Very good! user ma’am.

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How did he do it? Did he use chemicals in

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washing the kitchen tools? Yes, ma’am.

Okay, so what is that chemical?
Yes, that’s correct! What else did he use? Detergent, ma’am.
Yes, in maintaining kitchen tools, equipment, Sanitizer, ma’am.
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and paraphernalia we also use sanitizers and

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these are applied after we washed them.

Why? What do you think is the reason?
Yes. Very good! Sanitizers are used to kill all the To kill all the bacteria ma’am.
bacteria in the washed items.
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So, aside from detergent and sanitizers, acids are

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also used to remove rust stains.

Next, we have the alkali. Examples of these are
baking soda, ammonia, and borax. These can be
used to remove the dirt easier.
How about in cleaning and sanitizing the kitchen
tools? Have you observed the process? Yes, ma’am.
For you to understand our lesson better, we are
going to clean and sanitize some of the kitchen
tools, equipment and paraphernalia.
I need two volunteers.
Who wants to try? (some may volunteer)

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 (demonstration)

What should be the first step?

First, remove the detachable parts such as blades,
Very good! plastic or wooden handles, and screens.
Do not forget to remove the detachable parts,
especially the blade because it might cut your
fingers, and so that you may clean and wash the
detachable parts well.
So, what’s the next step?
Wash dishes, pots, pans, and utensils and the
detached parts in hot, soapy water.
Next, rinse in clean water after washing.
Then place items in a wire basket or other
container and immerse them in a sanitizing

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solution.

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Sanitizing solution can be prepared by mixing 1

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tbsp. unscented chlorine bleach in 1 gallon of
warm water.

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Lastly, air-dry dishes in a clean and sanitized dish
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Remember the key terms class, first you have to
detach, wash, rinse, immerse or sanitize, and air-
dry the items.
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Any question class?

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So, if do not have questions, you find your None ma’am.

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partner and repeat the process of cleaning and

sanitizing the kitchen tools, equipment and
paraphernalia.
Yes, ma’am.
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B.3 Student’s Activity

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Okay, so what are you going to do?

You clean and sanitize the kitchen tools,
equipment, and paraphernalia following the five
steps that I have demonstrated a while back.
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And then name the chemicals that you use while

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demonstrating. Yes, ma’am.

Is that clear? (Return Demonstration)

C. Generalization
So, what are the different chemicals used in
cleaning and sanitizing kitchen tools and
equipment again, Class? Will you name them all.
How about the steps in cleaning and sanitizing,
will you state them in the class, Noli.
Yes, very good!
(Students may answer in chorus)
First, remove the detachable parts, second, wash
the dishes, pots, pans, and utensils and the
detached parts in hot and soapy water. Rinse,
immerse them in a sanitizing solution then, air
dry.

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 Remember that in cleaning and sanitizing, you
have to detach, wash, rinse, immerse or sanitize, Yes, ma’am.
and air dry the kitchen tools, equipment and
paraphernalia. (Students’ answer may vary)
Do you have any question or clarification about
our lesson?

IV. Assessment
Return demonstration serves as their assessment.

Rubrics
Cleanliness – 5 pts.
Mastery of the Process – 10 pts.
15 pts.

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V. Agreement

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Bring with you your cleaning materials. You may choose any of the following:

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a. Broom
b. Cleaning rags

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c. Bucket
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That serves as your entry pass tomorrow.
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August 30, 2017 Prepared by:

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ELIZABETH V. BANDAL
BSE-IV Student
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 A Detailed Lesson Plan
in Commercial Cooking for Grade 8
Maddela Comprehensive High School

I. Learning Objectives
At the end of the lesson, students should be able to:
1. Enumerate the steps in cleaning kitchen premises in a chronological order.
2. Demonstrate how to make a homemade versatile solution used in cleaning kitchen
premises.
3. Display cooperation with others.

II. Subject Matter

Topic : Cleaning Kitchen Premises
Materials: Realia, Activity Template

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Reference: k-12
Time Frame: 1 hour

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III. Method

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Preliminary Activities
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Teacher’s Activity Learner’s Activity
a. Prayer
Let us pray. Jehan, you lead the (prayer)
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prayer.
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b. Checking of Attendance
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Who’s absent? Noli, ma’am.

c. Classroom management
Pick up the pieces of paper under
your chairs.
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A. Review of the Past Lesson

Activity: Recitation (Draw lots)
Students name will be picked and then they will have to answer some of the
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teacher’s questions.
What was our lesson yesterday, Our lesson yesterday was about the
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Angelica? chemicals that we use when cleaning and

Yes, very good!
What are these chemicals, Eddielyn?
Will you name them all?
Okay, Very Good!
How about in cleaning and sanitizing
kitchen tools, how is it done? Will you sanitizing kitchen tools are: detaching,
enumerate the processes, Oliver?
sanitizing kitchen tools, equipment, and
paraphernalia.
The chemicals used in cleaning and
sanitizing kitchen tools are detergents,
sanitizers, acids, and alkalies.
The five processes in cleaning and
washing, rinsing, immersing or sanitizing,

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 and air-drying.
Okay, Very Good.
Do you have any question before we None, ma’am.
proceed with our next topic?
Last meeting I told you to bring your
own cleaning materials. Did you bring
them with you? Yes ma’am.
So, may I check?
Put your name in a 1/8 sheet of paper
and indicate there the material that
you brought.

B. Lesson Proper
B.1 Motivation

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Activity: Pre-test

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Aren’t you wondering why I asked We are going to clean ma,am.

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you to bring cleaning materials? (students’ answers may vary)

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Yes, we are going to clean the kitchen
premises later. But before we do that,

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may I check your knowledge about
the processes of cleaning kitchen
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premises. I have prepared here an
activity. You answer it in 3 minutes.
Activity Sample:
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Direction: Arrange the following steps chronologically. Use A for the first step, B
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for second and so on.

_____1. Prepare diluted vinegar solution in a bucket. Dip your mop into the
bucket, wring the mop out and wipe across your kitchen floors.
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_____2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a
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damp cleaning rag.

_____3. Collect loose dust by sweeping the kitchen floor daily with a broom
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or static sweeper and wiping down surfaces with a cleaning rag.

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_____4. Fill a few bowls with about 1/2 cup each of baking soda. Place
these around your kitchen to absorb odor and keep the kitchen smelling
fresh.

_____5.Make an all-purpose cleaner in a spray bottle.

B.2 Discussion
Are you done? Yes maam.

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 Okay, so let us check
You may check your own paper,
anyway, this will not be recorded.
What do you think is the first step No. 3 ma’am.
in cleaning kitchen premises?
Yes, very Good.
You have to collect first the loose
dust by sweeping the kitchen floor
then wipe the surfaces with a
clean rag. So the answer for no. 3 Letter A, ma’am.
is letter?
What should be the second step? No. 1 ma’am.
Yes, you need to prepare diluted
vinegar solution in a bucket. Dip

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your mop into the bucket, wring

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the mop out and wipe across your

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kitchen floors.

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No. 1 will be our letter B.
What comes next, Jolina? No. 5 ma’am.

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Does everybody agree with jolina? Yes, ma’am.
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Okay, very good.
You make an all-purpose cleaner in
a spray bottle. So the answer for
no. 5 is letter C.
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Next step, Luigi? No. 2, ma’am.

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Yes, very good!

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Spray all-purpose cleaner onto

kitchen surfaces and wipe off with
a damp cleaning rag. No. 2 is
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letter? Letter D, ma’am.

So automatically, the last step is to
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place a baking soda around the

kitchen to absorb the odor and to
keep the kitchen smelling fresh.
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And that is No. 4.

Are there questions, class? None, ma’am.
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B.3 Learner’s Activity

For your activity, you are going to
mix or make a homemade versatile
solution for you to use in cleaning.
Let me divide the class into 4.
So, each group will make a solution,
then you clean our kitchen for 20
minutes.
Is that clear?
You choose your own leader.

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 After 20 minutes, you will be
graded according to the quality of
your work, first group to mix a
solution will be group 1.
Group 1, get ready. (demonstration and cleaning)

C. Generalization
Activity : Flow Chart
Using the flow chart template,
enumerate the steps in cleaning
kitchen premises in a chronological
order.
You do it by group and assign a
reporter. Afterwards, each group will

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share their work in the class.

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You have 5 minutes to do that. Yes, maam.

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IV. Assessment

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Students’ activity serves as their assessment.
Rubrics:

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Cleanliness 5 pts.
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Accuracy of mixing or making 10 pts.
homemade cleaning solution
15 pts.
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V. Agreement
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Research on the proper way of stacking and storing of cleaned equipment and utensils.
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August 31, 2017 Prepared by:

ELIZABETH V. BANDAL
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