LO2. Maintain Appropriate Kitchen Tools, Equipment, and Paraphernalia

School: GREENHILL HIGH SCHOOL Grade Level: 9
GRADES 1 to 12 Teacher: MICHAEL L. DELA PEÑA Learning Area: TLE

DAILY LESSON Teaching Dates FEBRUARY 14, 2024 (WEEK 3)
LOG and Time: (7:30-8:30) Quarter: 3RD QUARTER
WEDNESDAY
At the end of the lesson the students are expected to:

A. Name the chemicals for cleaning and sanitizing kitchen tools,
equipment and paraphernalia.
I. OBJECTIVES B. Demonstrate the proper way of cleaning and sanitizing kitchen
tools and equipment and paraphernalia.
C. Show cleanliness as they work.
The learners demonstrate an understanding the use and maintenance of

A. Content Standards
equipment in cookery.
The learners independently use and maintain tools, equipment, and
B. Performance Standards
materials in cookery according to standard operating procedures.
LO2. Maintain appropriate kitchen tools, equipment, and
paraphernalia.
1.1 Select various types of chemicals for cleaning and sanitizing
kitchen tools, equipment and paraphernalia.
C. Learning Competencies/
Objectives Write the LC for
1.2 Clean and sanitize kitchen tools and equipment following
each manufacturer’s instructions use cleaning tools, equipment and
paraphernalia in accordance to standard operating procedures
maintain kitchen tools, equipment, and work areas.
TLE_HECK7/8MT-0b-2
II. CONTENT “CLEANING AND SANITIZING”
III. LEARNING
RESOURCES
A. References Skills for a lifetime in TLE
1. Teacher’s Guide pages Curriculum Guide page 3
2. Learner’s Materials pages Module pages 19-21
3. Textbook pages
B. Other Learning Resources
Last meeting we have discussed the different types and uses of kitchen
A. Reviewing previous lesson
or presenting the new lesson
tools, equipment and paraphernalia. Will you name five and tell their
uses.
Ask:
B. Establishing a purpose for
the lesson
Is it important to maintain the kitchen tools and equipment, class? Why
did you say so?
C. Presenting I have here a video clip, showing the proper way of maintaining the
examples/instances of the new kitchen tools, equipment, and paraphernalia. You watch and observe,
lesson you can take down notes if you want. Then, we will discuss later.
D. Discussing new concept CLEANING AND SANITIZING
and practicing new skills #1 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. (A food-contact surface is the surface of
equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom
cleaners cannot be used because they might leave an unsafe residue on
the food contact surface.
Cleaning agents are divided into four categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces,
and equipment. Detergents can penetrate soil quickly and soften it.
Examples include dishwashing detergent and automatic dishwasher
detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has
burned on. Solvent cleaners are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils
that detergents cannot remove. These cleaners are often used to remove
scale in ware washing machines and steam tables.
4. Abrasive cleaners -- Use these cleaners 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.
Student’s Activity
Okay, so what are you going to do? You clean and sanitize the kitchen
E. Discussing new concepts
and practicing new skills #2
tools, equipment, and paraphernalia following the five steps that I have
demonstrated a while back. And then name the chemicals that you use
while demonstrating. Is that clear?
F. Developing mastery (Leads What are the different chemicals used in cleaning and sanitizing
to formative assessment) kitchen tools and equipment.
G. Finding practical/ Why we should maintain the cleanliness of our tools?
application of concepts and
skills in daily living
H. Making generalizations How about the steps in cleaning and sanitizing, will you state them?
and abstractions about the
lesson
Direction: Put a check (√) mark if the statement is correct and an (X)
I. Evaluating Learning
mark if incorrect. Write your answer on a separate sheet of paper.
J. Additional activities for N/A
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who have
caught up with the lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Prepared By: Checked By:
MICHAEL L. DELA PEÑA CARMELA A. ALFONSA

Teacher I Head Teacher I
Monitored By: Monitored By:
EMELIA B. SANTANDER _____________________

PSDS
ASSESSMENT
Direction: Put a check (√) mark if the statement is correct and an (X) mark if incorrect.
Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitiser or very hot water were used in absence of dishwasher.

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School: GREENHILL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: MICHAEL L. DELA PEÑA Learning Area: TLE

At the end of the lesson the students are expected to:

The learners demonstrate an understanding the use and maintenance of

Prepared By: Checked By:

MICHAEL L. DELA PEÑA CARMELA A. ALFONSA

Monitored By: Monitored By:

EMELIA B. SANTANDER _____________________

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