School: Yumbing National High School Grade level: 8

Teacher: Jowelyn B. Maderal Learning area:

Date & Time: August 04, 2021 Quarter: 3

Detailed Lesson Plan

I. Objectives:

Learning 1. Select various types of chemicals for cleaning

competencies/objectives (write
the code for research)
and sanitizing kitchen tools, and equipment.
2. Appreciate the importance of cleanliness and
sanitizing;
3. Compare the difference between cleanliness and
sanitizing.

II. CONTENT Cleanliness and Sanitizing

III. LEARNING RESOURCES

A. References K to 12 Self Learning Module (Cookery Grade 9)

1. Teachers guide pages

2. Learners materials pages Module 4
3. Textbook pages
4. Additional materials Laptop
PPT
Pictures
5. Across Learning Area Science
B. Other learning resources

IV. PROCEDURES Opening prayer

Greetings
Checking of attendance
Review/ recall
Let us have a recall about our previous lesson.
What was our topic last meeting
V. MOTIVATION Picture Analysis: Let the student examine and
analyze the picture below. All student can answer and
share their ideas and insight.
 Cleanliness is
not next to
Godliness!

It is Godliness!

Question to be asked:
1. What do you think the woman is doing?
2. What are the tools she uses?
3. What does the quote means?

Introduce the topic and enumerate the objectives

VI. ACTIVITY Individual activity (TRUE OR FALSE)

Instruction: The students will answer the following

statement True or False. What they have to do is ;

• They will comment/write down their answers

in the chat box .
• They will be commenting an emoji face that
indicates the statement. Comment happy
face if the statement is True and a sad face if
it a False.
• They will only be given 10 seconds each
item/statement.
True or False

______1.Surfaces must be sanitized before they are

cleaned.
______2.Cleaning reduces the number of pathogens
on a surface to safe levels.
______3 Utensils cleaned and sanitized in a three-
compartment sink should be dried with a clean towel.
VII. ANALYSIS Question to be asked:

1. Why do we need to maintain the cleanliness

and sanitized our kitchen area?
2. How important to know the proper way of
cleanliness and sanitation?
VIII. ABSTRACTION The teacher will present through powerpoint
presentation.
CLEANING is the process of removing food and other
types of soil from a surface, such as a dish, glass,or
cuttingboard.

Cleaning agents are divided into four categories:

• Detergents
• Solvent cleaners
• Acids cleaners
• Abrasives cleaners
Detergents are the most common
type of cleaning agent and are
used in home and commercial
kitchens. They work by breaking
up dirt or soil, making it easy to
wash it away.
Solvent cleaners used periodically on surfaces
where grease has burned on.
Acid cleaners used on mineral deposits and other
soils alkaline cleaners cannot remove, these cleaners
are often used to remove scale in washing machines
and steam tables.
Abrasive cleaners it is used to remove heavy
accumulations of soil that difficult to remove with
detergents.

SANITIZING is designed to reduce the number of

microorganisms to a safe level.
It is done using heat radiation, or chemicals.
Methods of of sanitizing:
1. Heat
2. Chemical
under heat, are:
1. Steam

2. Hot water
 3. Hot air

Steps in cleaning and sanitizing kitchen utensils:

Sanitize using chemicals

Approved chemicals are:
Chlorine- is active against most microorganisms,
including bacterial spores and can be used as a
disinfectant or sanitizer, depending on its
concentration.
Iodine- are also called iodophor.
- It is often used by brewers and winemakers to
sanitize equipment and bottles.
Quaternary ammonium- Poor detergents but
excellent germicides. Also known as quats. Quats are
surfactants and possess some detergency, so they
are less affected by light soil than other sanitizers.

Chemical sanitizers should be mixed with water to

the correct concentration.

Not enough sanitizer- may make the solution weak

and useless.

Too many sanitizer- may make the solution too strong

and unsafe.
APPLICATION INDIVIDUAL ACTIVITY
INSTRUCTION:
Let the students choose the following activities
as to their own preferences.
1. Make a slogan that represent the importance
of maintaining the cleanliness inside the
kitchen.
2. Poster making that represent the proper
cleaning and sanitizing.

Note: They will only have 15 minutes to do the tasks

and they will send their output via Google classroom.

RUBRICS:

GENERALIZATION Question to be asked:

1. Cleaning agent are categorize into four, what
are those cleaning agents?
2. cleaning and sanitizing are important, yes or
no? Why?
ASSESSMENT Formative assessment via online plat form google
classroom.
Instruction:
1. Click the link of the classroom.
2. They only have 10 minutes to answer.

I. TRUE OR FALSE
______1.Surfaces must be sanitized before they are
cleaned.
______2.Cleaning reduces the number of pathogens
on a surface to safe levels.
______3 Utensils cleaned and sanitized in a three-
compartment sink should be dried with a clean
towel.
______4. Effective cleaning must occur after
sanitizing.
______5. Good sanitation starts with every individual.
 II. Discussion
1. Discuss the importance of cleanliness and
sanitation in our kitchen tools and equipment.

ASSIGNMENT Perform the three steps needed to effectively clean

and sanitize utensils in your kitchen:
washing,sanitizing, and drying.

INSTRUCTION:
1. Take a video of your performance and send it in
the Google Classroom.
2. Just click the link given to be sent in the GC.