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Lesson Exemplar in Cookery Exploratory Using the IDEA Instructional Process

SDO Imus City Grade Level 8

LESSON
Name of Teacher Learning Area Cookery
EXEMPLAR
Learning Modality Face-to-Face Quarter 1
LEX CODE No. of Days 4 Days
TLE_HECK 7/8UT-0a-1 Teaching Date September 12-16, 2022
Teaching Time

I. OBJECTIVES At the end of the lesson, male and female students are
expected to:

1. Define cleaning and its categories.

2. Classify and select various types of chemicals
for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
3. Appreciate the importance of cleaning and
sanitize of kitchen tools, equipment, and work
areas following manufacturers’ instructions in
accordance to standard operating
procedures.

A. Content Standard The learners demonstrate an understanding the use

and maintenance of equipment in cookery.

B. Performance Standard The learners independently use and maintain tools,

equipment, and materials in cookery according to
standard operating procedures.

C. Most Essential Learning Competencies (MELC) 1. Select various types of chemicals for cleaning and
(if available write the indicated MELC) sanitizing kitchen tools, equipment, and paraphernalia.

2 Clean and sanitize kitchen tools and equipment

following manufacturer’s instructions.

3. Use cleaning tools, equipment, and paraphernalia in

accordance to standard operating procedures.

4.Maintain kitchen tools, equipment, and work areas

D. Enabling Competencies
For this case, no enabling competencies were mapped
(if available write the attached enabling
or the identified MELCs.
competencies)
II. CONTENT Maintain appropriate kitchen tools, equipment, and
paraphernalia

III. LEARNING RESOURCES LAS, Supplementary learning tool

A. References
a. Teacher’s Guide Pages Commercial Cooking Exploratory Course Grade 7 and
8. Pages 18-33
b. Learner’s Guide Pages Commercial Cooking Exploratory Course Grade 7 and
8. Pages 18-33
c. Textbook Pages
d. Additional Materials from Learning Resources Additional pictures and Videos were taken on Google
and Youtube.
B. List of Learning Resources for Development and Powerpoint Presentation, Laptop, Wifi/Internet/Prepaid,
Engagement Activities Tablet, Youtube, Cellphone, and Pictures.
IV. PROCEDURES
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A. Introduction
Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your
food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from
one food to other foods if they are not properly cleaned. Food that comes into contact with these surfaces could
become contaminated.

Ask students
 What is the importance of cleaning and sanitizing?
Follow-up question: Why is it important to use cleaning materials and disinfectants in our daily life?
Note: Connect motivational setting to students’ personal/self-management in the home kitchen

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

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized
must first be washed properly before it can be properly sanitized. Some chemical sanitizers,
such as chlorine and iodine, react with food and soil and so will be less effective on a
surface that has not been properly cleaned.

Sanitizing Methods

Heat: There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most
common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it
must be at least 171oF (77oC). If a high-temperature ware washing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180oF (82oC). For stationary racks and single-temperature machines, it must be
at least 165oF (74oC). Cleaned items must be exposed to these temperatures for at least 30 seconds.

Chemicals: Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different factors
influence the effectiveness of chemical sanitizers. The three factors that must be considered are:

Concentration: The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms.
Too much can be toxic.

Temperature: Generally chemical sanitizers work best in water that is between 55oF (13oC) and 120oF (49oC).

Contact time: In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended length of time.

B. Development

Directions: Read the statements carefully then write True if the statement is correct & write False if it’s not correct. Write
your answer in the space before each number.

_____1.Sanitizing is done using heat, radiation, or chemicals.

_____2. Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting
board.
_____3. Heat and chemicals are commonly used as a method for sanitizing in a restaurant;
_____4. Hot water is the most common method used in restaurants.
_____5. Dust Mop is used to wring and flush out excess water in the mop during damp mopping.
_____6. A clean and sanitized kitchen protects both workers and guests from possible diseases.
_____7. Soft broom is used in some cultures chiefly for sweeping walls of cobwebs and spiders, like a "feather duster"
_____8. A floor mop is used to remove dust and small particles of debris from floors and hard-to-reach places like
ceilings and walls.
_____9. Every establishment must be equipped with appropriate cleaning tools and equipment to ensure the safety
and care of the things in the kitchen.

_____10. There are five methods of using heat to sanitize surfaces.

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Appropriate Cleaning Tools and Equipment Based on Their Uses

Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking
for a commercial operation. You can avoid this by carefully cleaning your wooden, metal, stone, and plastic kitchen
equipment and surfaces right after cooking and by removing harmful microorganisms through periodic sanitization.
Failure to adequately clean and sanitize any food contact surfaces can lead to foodborne illnesses. A clean and
sanitized kitchen protects both workers and guests from possible diseases. Every establishment must be equipped with
appropriate cleaning tools and equipment to ensure the safety and care of the things in the kitchen.

A. Cleaning Tools - A variety of accurate and specific tools and products created and designed in various colors,
materials, mechanisms, shapes, sizes, and styles to clean surfaces easily, effectively, and efficiently.

Floor Squeegee – This is similar to the window squeegee but has a long handle like a push broom,
used to clean floors after they have been sprayed with water or soap, to push the water into
drains. This is needed to remove excess water from the surface and speeds up the drying process.

Soft broom - Is used in some cultures chiefly for sweeping walls of cobwebs and spiders, like a
"feather duster", with hard brooms that are ideal to broom fine and flat surfaces like vinyl and
wood, or even rougher tasks like sweeping dirt off grounds, or concrete floors.

Dust Mop – this is a long-handled mop that is used to remove dust and small particles of debris
from floors and hard-to-reach places like ceilings and walls. Also known as a dry mop, a dust
mop is meant to be used dry, never wet. Is used to dust mop on the floor during follow-up
cleaning.

Floor Mop – A mass or bundle of coarse strings or yarn, or a piece of cloth, sponge, or other
absorbent material, attached to a pole or stick. It is used to soak up liquid, for cleaning floors and
other surfaces, to mop up dust, or for other cleaning purposes. Is used for mopping, floor stripping,
and waxing.

Mop Wringer - Is used to wring and flush out excess water in the mop during damp mopping. The
wringer on the bucket allows the user to easily press the excess water out of the wet mop,
preventing floors from becoming overly saturated and slippery.

Caution Sign – This is a warning sign to alert people that the floor is wet and slippery, and they
should not step on it. It is a tool for the prevention of slips and injuries.

Scouring Pads - These are the sponge or dish scrubber that is helpful in the kitchen, cleaning off
burnt-on messes from cast iron pots and pans, broilers, and stove burners. They can be used for
a variety of cleaning jobs, like hard water stains in the bathroom, cooked-on grease on grills, or
soap scum in the shower. Abrasive should not be used for painted surfaces, mirrors, and glass
panels, nor with scouring powder. Always make sure the pads are wet before using them.

Steel Wool - It is used as an abrasive in finishing and repair work for polishing wood or metal
objects, cleaning household cookware, cleaning windows, and sanding surfaces.

Hand Gloves- Protection of cleaners against contamination during the cleaning process.
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Grouting brush – is used for cleaning between surfaces of tiles and narrow Surfaces.

B. Cleaning Equipment - any large tool that is generally an electrically driven machine used for cleaning.

Dishwasher – This is a machine for cleaning dishware and cutlery automatically. Unlike manual
dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical
dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at
the dishes, with lower temperatures used for delicate items.

Vacuum cleaner – This is a device used that causes suction in order to remove or eliminate debris
from floors, loose soil, and dust from carpet surfaces, upholstery, draperies, and even hard
surfaces.

Floor Polisher - Is used to clean and maintain non-carpeted floors, such as hardwood, marble,
tile, linoleum, or vinyl. To be used in buffering, scrubbing, stripping, and polishing hard floor
surfaces.

Hydro Vacuum Cleaner - This is called an “all-purpose vacuum” as it is used for both dry and wet
surfaces and also for absorbing water in the flooded or wet surface.

Carpet Sweeper - A hand-operated device with a revolving brush used to pick up or sweep up
dirt particles from carpets and clean rugs and floors.

C. Chemical Sanitizer - In the food industry, chemicals are routinely used to sanitize and disinfect product contact
surfaces. These chemicals provide a necessary and required step to ensure that the foods produced and
consumed are as free as possible from microorganisms that can cause foodborne illness.

Detergents - Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Is similar to soap, but it's stronger and dissolves more
completely in water. Detergents are special, powerful cleansers that can break up dirt, oils, and
grease in clothing or on dishes such as liquid and bar detergent.

Solvent cleaners - Use periodically on surfaces where grease has burned on. Solvent cleaners are
often called Degreaser that is used to remove grease from surfaces such as oven tops, counters,
and grill backsplashes.

Acid cleaners – Are generally used to remove mineral deposits and are useful for descaling
dishwashers or removing rust from restroom facilities. Use periodically on mineral deposits and
other soils that detergents cannot remove. Acid cleaners are the most powerful type of cleaning
agent and should be used with care. If they are not diluted correctly, acid cleaners can be very
poisonous and corrosive.
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Abrasive cleaners – Are used to remove heavy accumulations of soil that are difficult to remove
with detergents. Some abrasive cleaners also disinfect. Clean food-contact surfaces that are
used to prepare potentially hazardous foods as needed throughout the day but no less than
every four hours. If they are not properly cleaned, food that comes into contact with these
surfaces could become contaminated.

CLEANING AND SANITIZING WORD SEARCH - From the puzzle, search for at least 10 names of cleaning tools and
equipment. Write your answer in the space below the puzzle.
V O C K A O R K S C R E W N S
A F A T C F R Y I N G P A N T
C P R O I H A N D G L O V E E
U P P N D D J O T B S I N K E
U M E G C M E W P C L J L L L
M I T S L P L T T E E Q L A W
C X S E E R M V E H N E T D O
L V W R A P K I N R N E R L O
E R E T N B K I C N G E R E L
A C E N E L D I S H W A S N T
N R P A R E R F T I O E N P O
E K E T S D E E N T F W U T R
R O R D I S H W A S H E R R S
S Y P T R E M H O B M E P V D
N V F L O O R M O P E L E R E

1. _______________________________ 6. ________________________________
2. _______________________________ 7. ________________________________
3. _______________________________ 8. ________________________________
4. _______________________________ 9. ________________________________
5. _______________________________ 10. _______________________________

Reminders: Cleaning with a household cleaner that contains soap or detergent reduces the number of germs on
surfaces and decreases the risk of infection from surfaces. In most situations, cleaning alone removes most virus
particles on surfaces. Disinfection to reduce transmission of COVID-19 at home is likely not needed unless someone in
your home is sick or if someone who is positive for COVID-19 has been in your home within the last 24 hours.

When and how to clean surfaces in your home

 Clean high-touch surfaces regularly (for example, daily) and after you have visitors in your home.
 Focus on high-touch surfaces such as doorknobs, tables, handles, light switches, and countertops.
 Clean other surfaces in your home when they are visibly dirty or as needed. Clean them more frequently if
people in your household are more likely to get very sick from COVID-19. You might also choose to disinfect.
 Clean surfaces using a product suitable for each surface, following instructions on the product label.
Reduce contamination of surfaces
Take steps in your home to limit contamination of surfaces from airborne particles or from touching surfaces with
contaminated hands.
 Ask visitors who are not fully vaccinated to wear masks.
 Follow the guidance for people who are fully vaccinated before inviting visitors to your home.
 Isolate people who are sick with COVID-19.
 Have everyone in your household wash hands often, especially when returning from outside activities.

Engagement

Activity No. 1: Make or illustrate a Poster based on your understanding of maintaining cleanliness and sanitation in
your home kitchen. Draw your poster inside the box given below or Do this activity on a separate sheet of short bond
paper. Follow the format.
Name: ____________________________________________ Date: _______________ Week No. ________
Grade and Section: __________________________ Teacher: ___________________________________

Title of your Poster: _______________________________________________________________________

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Parent’s Signature: ____________________________________

Score: ________________

Rubric:
Criteria Excellent Very good Good Fair
5 4 3 2
Design The poster includes All required Only few required Several required
Elements all required elements elements are elements are missing elements are missing
as well as additional included on the on the poster on the poster
information poster
Workmanship The poster is The poster is The poster is The poster is
exceptionally attractive in terms acceptably attractive distractingly messy or
attractive in terms of of design, layout through it may be a bit very poorly designed. It
design, layout, and and neatness messy is not attractive
neatness
A. Assimilation

Activity No. 3
Directions: Fill in the blanks with the missing word/s to complete each statement. Choose your answer/s from the box
below. Write your answer on the blank.

Dishwasher, Solvent cleaners, Carpet Sweeper, Caution sign

Detergents, Sanitizing, Steel Wool, Floor Polisher,

Grouting Brush, Hand Gloves

1. _________________ It is use periodically on surfaces where grease has burned on. Solvent cleaners are often
called Degreaser that is used to remove grease from surfaces such as oven tops, counters, and grill
backsplashes
2. _________________ It is use detergents to routinely wash tableware, surfaces, and equipment s use to keep
food warm without overcooking.
3. _________________ It Is used to clean and maintain non-carpeted floors, such as hardwood, marble, tile,
linoleum or vinyl.
4. ________________ A hand-operated device with a revolving brush used to pick-up or to sweep up dirt particles.
5. ________________ It is a machine for cleaning dishware and cutlery automatically.
6. ________________ It is a protection of cleaners against contamination during the cleaning process.
7. ________________ It is used as an abrasive in finishing and repair work for polishing wood or metal objects,
cleaning household cookware, cleaning windows, and sanding surfaces.
8. ________________ It is used for cleaning in between surfaces of tiles and narrow surfaces.
9. ________________ It is done using heat, radiation, or chemicals.
10. ________________ It Is a warning sign to alert people that the floor is wet and slippery, and they should not step
on it.
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Activity No. 4
Direction: Answer the question briefly. (5 points)

1. How to clean and sanitize your kitchen tools and equipment after using them?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
_________________________________________________________________________________________________________.

Formative assessment
Directions: Read each question carefully and encircle the letter of your correct answer.
1. What chemical sanitizer is used to clean floors after they have been sprayed with water or soap, to push the
water into drains?
A. Mop Wringer C. Floor Polisher
B. Floor Squeegee D. Carpet Sweeper
2. Which of the following chemical sanitizer is used to remove mineral deposits and are useful for descaling
dishwashers or removing rust from restroom facilities?
A. Acid Cleaners C. Abrasive cleaners
B. Solvent cleaners D. Mop Wringer -
3. What type of cleaning tool is used to wring and flush out excess water in the mop during damp mopping?
A. Mop Wringer C. Dust Mop
B. Floor Mop D. Soft Broom
4. Which among these chemical sanitizers are used to remove heavy accumulations of soil that are difficult to
remove with detergents?
A. Abrasive Cleaner C. Acid Cleaner
B. Solvent Cleaner D. Detergent
5. What specific device is being used that causes suction in order to remove or eliminate debris from floors, loose
soil, and dust from carpet surfaces, upholstery, draperies, and even hard surfaces?
A. Vacuum Cleaner C. Hydro Vacuum Cleaner
B. Floor Polisher D. Carpet Sweeper
6. Which of the following cleaning tools are used for polishing wood or metal objects, cleaning household
cookware, cleaning windows, and sanding surfaces?
A. Steel Wool C. Scouring Pads
B. Grouting Brush D. Hand Gloves
7. What particular chemical sanitizer is used to remove grease from surfaces such as oven tops, counters, and
grill backsplashes?
A. Solvent Cleaner C. Acid Cleaner
B. Abrasive Cleaner D. Grouting Brush
8. Which of the following chemical sanitizers is considered special, powerful cleansers that can break up dirt,
oils, and grease in clothing or on dishes?
A. Detergent C. Acid Cleaner
B. Solvent Cleaner D. Steel Wool
9. What cleaning equipment is used for both dry and wet surfaces and also for absorbing water on flooded or
wet surfaces?
A. Carpet Sweeper C. Vacuum Cleaner
B. Hydro Vacuum Cleaner D. Floor Polisher
10. Which among these cleaning tools is used for cleaning between surfaces of tiles and narrow surfaces?
A. Grouting Brush C. Scouring Pads
B. Steel Wool D. Hand Gloves

V. REFLECTION
The learners will write their personal insights in their notebooks, journal, or portfolio about the lesson using the prompts
below.

Both males and females have equal opportunities in developing their knowledge and skills in TLE Cookery.

I understand that
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I realize that
______________________________________________________________________________________________________________
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________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I need to learn more about
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.

Prepared by:

ROSITA T. GERONA
Teacher III

Checked by;

JOSEPH R. CARREON
Master Teacher I

Noted:

CRISANTA F. CAUDAL
Head Teacher IV

Approved:

ARTURO P. ROSAROSO JR.

Principal IV