A DETAILED LESSON PLAN

COOKERY

I. LEARNING OBJECTIVES
At the end of the lesson, the students are expected to:
1. recognize kitchen premises to be cleaned and sanitized;
2. classify and describe the uses of cleaning agents;
3. clean the kitchen area hygienically in accordance with safety and occupational health
regulations.

II. SUBJECT MATTER

TOPIC: Clean and Sanitize Kitchen Premises

III. LEARNING RESOURCES

REFERENCE: K to 12 Basic Education Curriculum Junior High School Technical Livelihood Education
and Senior High School-Technical-Vocational-Livelihood Track Home Economics (NC II)

CODE: TLE_HECK9-12KP-Ib-2
MATERIALS: White board
Laptop and projector

IV. LESSON PROPER

TEACHER ACTIVITY STUDENTS ACTIVITY

A. INTRODUCTION

Good morning class Good morning, ma’am

Before we proceed to our class, May I request (Prayer)

everybody to please stand for a moment for a prayer
to be led to us by ____________.

Please be seated. May I call our class secretary to (The class secretary will tell who are the
check the attendance for today. absent)
Who are the absents today? There are no absents for today ma’am.
MOTIVATION

Before we proceed to our discussion for today let us

first have a short game. The game will be called
Complete me

Okay, Class I will post the scramble word on the

board then I will call several students to guess the
words.

Are you ready class? Yes ma’am

1.NAELN DAN NISAZETI

CLEAN AND SANITIZE
(Raises their hands)
What can you say about the word?
Raise your hand if you want to answer.
Clean and sanitize, ma’am
Yes, _________

Very Good

DISCUSSION

Now, let us start our discussion. First let’s define

how to clean and sanitize kitchen premises.
(Raises their hand)
Any idea from the class? What is Clean and sanitize
kitchen premises
For me ma’am, cleaning is the act of removing
Please stand up, Ms. Alberto and tell to the class dirt or germs. To disinfect something means to
what you know about cleaning. clean it to destroy germs.

Very good! It is the act of eliminating germs or dirt.

When we say Clean your kitchen utensils in hot

water with an antibacterial detergent. When
sanitizing kitchen tools and equipment, use either
boiling water or a solution bleach and water.

Clean and Sanitizing must be part of the standard

operating procedures that make up your food safety.
(Raises their hand)
Who among you experienced cleaning?

Very good class, I am sure that all of us experienced

cleaning in our school and not only to our school but
also to our own house.
What about the word, sanitize? What comes to your
mind if you hear that word?
Please stand up, Ms. Rumbaoa and tell to the class
what you know about sanitization.
Based from what I know ma’am, sanitizing
reduces the number of bacteria or germs on a
surface to levels.

That’s right, Ms. Rumbaoa. Very good.

Do you know class that cleaning and sanitizing

differs in terms of its operation If we say, cleaning, it
is the action to remove food and other types of soil
from a surface such as a countertop or plate while
sanitizing reduces the number of pathogens on the
clean surface to safe level?
In order to avoid germs and bacteria that cause
Why do we need to clean and sanitize our kitchen? several illnesses which can affect our health.

That’s impressive. In addition to that, clean and

sanitize can prevent infection.
No ma’am.
Do you know the correct steps for cleaning and
sanitizing?

Well, the correct order of steps is clean, rinse, and

sanitize.

Knife
Can you name something kitchen tools or
equipment?
What else? Measuring spoons
Measuring cups
Wooden spoons
Chopping board
Spatula

Very good. All of those you mentioned are some of

the kitchen tools and equipment that we basically use
every day in our kitchen. By the way, what should
you do first before cleaning and sanitizing a
chopping board?
The first thing to do before you clean or sanitize
chopping board is to scrub it with soap and water.

Are you all familiar to all those kitchen tools and Yes ma’am.
equipment?

Very good. All of those are need to clean and sanitize

after using them.

Are you guys clean and sanitize them after you use Yes ma’am.
them?

ACTIVITY

On a one whole sheet of paper, list down all the

kitchen utensils that can you find at home.

KITCHEN UTENSILS KITCHEN UTENSILS

1. 1. Knife
2. 2. Spatula
3. 3. Tong

ANALYSIS
Can you identify the different kitchen materials find Yes ma’am.
in your home?

What are those? The different materials I listed are knife,

spatula, tong.

Now, can you give me the meaning all of those you Yes ma’am.
mentioned?

Knife, tool or implement for cutting, the blade

Let’s start with the knife. being either fixed to the handle.

Next, the spatula Spatula is a broad, flat, flexible blade used to

mix spread and lift material including foods.

How about the tong Tongs are used to grip and lift objects instead
of holding them directly with hands.

Very good.

All of these materials are entitled to clean and

sanitized and because we are using them daily in our
life.
Always remember class that cleaning and sanitizing
the different kitchen utensils can prevent illnesses to
our body.

Any question regarding the topic?

None ma’am.
Very good class, you as a students should know the
importance of cleaning and sanitizing in everyday
life.

I hope you all understand our lessons for today.

Let’s call it a day, thank you class and see you on our
next class.

TABLE OF SPECIFICATIONS
 Topic/ No % No Remembe Understa Appl Analy Evalua Creat Item of
Objectives . of of of ring nding ying zing ting ing replace
ho ite ite ment
urs ms ms
Recogniz 4 30 1, 2, 1-5
e kitchen % 3, 4, 5
premises
to be
cleaned
and
sanitized
Classify 3 25 6, 7, 6-10
and % 8, 9,
describe 10
the uses of
cleaning
agents
Clean the 5 45 11, 12, 11-20
kitchen are % 13, 14,
hygienicall 15, 16,
y in 17, 18,
accordanc 19, 20
e with the
food safety
and
occupation
al health
regulations
Total: 12 100 5 10 5 20
%
EVALUATION
Multiple Choice:
Read each question carefully then encircle the letter that corresponds to the correct answer

1. Which of the following is the correct order of steps for cleaning and sanitizing kitchen surfaces?

a. Rinse, sanitize, clean.

b. Clean, rinse, sanitize.

c. Sanitize, clean, rinse

d. Clean, sanitize, rinse

2. What is the recommended temperature for the water used to sanitize kitchen utensils?

a.100°F (38°C).

b. 180°F (82°C).

c. 212°F (100°C).

d. 140°F (60°C)

3. Which of the following is an example of a food-safe sanitizer?

a. Lemon.

b. Vinegar.

c. Bleach solution.

d. Dish soap.

4. What is the first step you should take before cleaning and sanitizing a cutting board?

a. Wipe it with a damp cloth.

b. Rinse it under hot water.

c. Scrub it with soap and water.

d. Spray it with a disinfectant.

5. Which of the following is NOT a recommended method for sanitizing kitchen surfaces?
a. Using a bleach solution.

b. Using a steam cleaner

c. Using s dishwasher.

d. Using a vinegar solution.

6. When should you wear gloves while cleaning and sanitizing kitchen premises?

a. Only when handling raw meat.

b. It is not necessary to wear gloves.

c. Always, to protect your hands.

d. Only when using harsh cleaning chemicals.

7. How often should you clean and sanitize kitchen sponges or dishcloths?

a. Once a week.

b. Once a month.

c. After each use.

d. They do not need to be cleaned and sanitized

8. What is the purpose of air-drying cleaned utensils and surfaces?

a. It is not necessary to air-dry them.

b. To remove any remaining dirt or debris.

c. To make utensils and surfaces shine.

d. To prevent cross-contamination.

9. Which of the following is an example of a high -touch surface that should be regularly cleaned and
sanitized in a kitchen?

a. Ceiling.

b. Floor.

c. Light switch.

d. Oven.
10. What is the recommended contract time for a sanitizer to effectively kill bacteria and viruses?

a. 1 seconds.

b. 5 minute.

c. 10 minutes.

d. 10 minutes.

11. Which of the following is NOT a safe method for thawing frozen food?

a. Thawing under running water.

b. Thawing in the refrigerator

c. Thawing in the microwave.

d. Thawing at room temperature.

12. When considering environmentally friendly cleaning practices in a kitchen, what should be a
priority?

a. Using the strongest chemical cleaners available.

b. Minimizing water usage during cleaning.

c. Prioritizing disposable cleaning materials.

d. Avoiding cleaning altogether to reduce waste.

13. How does the layout and design of a kitchen impact the effectiveness of cleaning and sanitizing
procedures?

a. It’s doesn’t play a significant role in sanitation.

b. A well designed kitchen streamlines the cleaning process.

c. It only affects the aesthetic appeal, not cleanliness.

14. In the context of food safety, what role does proper storage of cleaning tools and supplies play in a
kitchen?

a. Storage has no impact on food safety.

b. It reduces the risk of cross-contamination.

c. It mainly influence the kitchen’s visual appeal.

d. Storing cleaning supplies is only necessary during health inspections.

15. What should you do if you accidentally cut yourself while cleaning and sanitizing the kitchen?

a. Continue with the task and ignore the cut.

b. Wash the cut with soap and water, then cover it with a bandage.

c. Ask someone else to finish the task for you.

d. Apply a cleaning solution directly to the cut.

16. Which of the following is NOT a recommended cleaning tool for kitchen surfaces?

a. Steel wool.

b. Microfiber cloth.

c. Sponges.

d. Scrub brushes.

17. In a commercial kitchen, what is the critical difference between cleaning and sanitizing?

a. Cleaning removes visible dirt, while sanitizing eliminates harmful bacteria.

b. Cleaning and sanitizing are synonymous terms.

c. Sanitizing focuses on aesthetics, while cleaning addresses safety.

d. Cleaning ensures food freshness while sanitizing enhances flavors.

18. How often should you clean ad sanitize the handles of kitchen appliances and equipment?

a. Once a day.

b. Once a week

c. Once a month

d. They do not need to be cleaned and sanitized.

19. Why is it essential to establish a regular cleaning schedule in a kitchen environment?

 a. To impress health inspectors during sporadic.

b. To maintain a consistent level of cleanliness and prevent buildup.

c. Cleaning schedule are only necessary for large-scale kitchens.

d. It helps in reducing the need for personal protective equipment.

20. What is the purpose of using separate cutting boards for raw meat and others food items?

a. To prevent cross-contamination

b. To make cleaning easier

c. To enhance the flavor of the food.

d. It is not necessary to use separate cutting board.

PERFORMANCE TASK

Dimensions PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No. Attempt Points
 (10pts.) Satisfactory (6pts.) Improvement (0pts.) Earned
(8pts.) (4pts.)
1.Use of tools Uses tools and Uses tools Uses of tools Uses of tools and No attempt
and equipment equipment and and equipment
correctly and equipment equipment incorrectly and
confidently at all correctly and correctly and less confidently
times confidently but less time
most of the confidently
time sometimes
2.Application Manifests very Manifests Manifests Manifests No attempt
of Procedures clear clear understanding understanding of
understanding of understanding of the Step by the Step by Step
the step by step of the step by Step procedure but
procedure step procedure but sometimes
procedure sometimes seeking
seeks clarification most
clarification of the time
Works Works Works Works No attempt
independently independently independently independently but
with ease and with ease and with ease and with assistance
confidence at all confidence confidence from others most
times most of the sometimes of the time
time
3.Safety work Observers safety Observers Observers Most of the time No attempt
Habits precautions at all safety safety not Observing
times precautions precautions safety precautions
most of the sometimes
time