Q4 HE Cookery 7 8 Week3

Learning Area TLE – H.E.
– Cookery Grade Level 7/8

W3 Quarter Fourth Date
I. LESSON TITLE Maintain Appropriate Kitchen Tool, Equipment and Paraphernalia
II. MOST ESSENTIAL LEARNING Maintain appropriate kitchen tools, equipment and paraphernalia
COMPETENCIES (MELCs) TLE_HECK7/8MT-
0b-2
III. CONTENT/CORE CONTENT 1.1 select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
1.2 clean and sanitize kitchen tools and equipment following manufacturer’s
instructions use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures maintain kitchen tools, equipment, and work areas
IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: Day 1 – 30 minutes)
For this lesson, you will be able to select various types of chemicals for cleaning and sanitizing kitchen tools, equipment and
paraphernalia. And also, you will be able to clean and sanitize kitchen tools, equipment and paraphernalia in accordance
to standard operating procedures.
Look at the picture of the different kitchen cleaning and sanitation chemicals. Can you name cleaning chemicals
found in your kitchen?
Cleaning Agents
1. Detergents – Detergents are used to wash tableware, surfaces, and

equipment. These products can penetrate soil quickly and soften it.
Examples of detergents are dishwashing liquid and automatic
dishwasher detergents.
2. Solvent cleaners – Solvent cleaners must be used periodically on
surfaces where grease has burned on. They are also often called
degreasers.
3. Acid cleaners – These cleaning agents are used periodically on
mineral deposits and other dirt that detergents cannot remove. These
cleaners are often used to remove water scale in washing machines
and steam tables.
4. Abrasive cleaners - These cleaners are used to remove heavy soil
accumulated on the surfaces that are hard to remove with
detergents. Some abrasive cleaners, like bleach, can also disinfect.
Cleaning and Sanitation
Cleaning is the process of removing the food and other types of soil (dirt) from the surface such as a dish, a glass, or a pan. This
is done with a cleaning agent. But take note, not all cleaning agents are safe to be used on any food-contact surfaces.
Sanitizing is the procedure done after washing. It is done to reduce the number of microorganisms, that have not been
removed after cleaning, to a safe level. Always remember to wash first the material to be sanitized properly before sanitizing
or else, it will not be effective. There are two methods that are commonly used in sanitizing – heat and the use of chemical
sanitizing solutions.
In cleaning and sanitizing the kitchen tools and utensils, there are two methods applied manually or mechanically. Dishwashing
is the process of washing and sanitizing dishes, glassware, flatware, pots, pans, and the like.
D. Development (Time Frame: Day 2 – 1 Hour)
Knowing the different cleaning tools and equipment will be great help for you to maintain kitchen utensils and the entire
kitchen, let us see how good are you in identifying appropriate types of chemicals for cleaning and sanitizing kitchen tools,
equipment and paraphernalia.
Learning Task No. 1: Complete the table by selecting the appropriate chemical for cleaning and sanitizing kitchen tools,
equipment and paraphernalia.
Kitchen Cleaning Agent to be

Procedures
Tools/Equipment used
1. Oven
2. Knives
3. Refrigerator/Freezer
E. Engagement (Time Frame: Day 3 – 30 minutes)
Learning Task No. 2: Perform actual cleaning in your kitchen. Observe the procedures how it is done. Arrange the following
cleaning procedures chronologically. Use A for the first step, B for second step and so on. Write your answer on a separate
sheet of paper.
______1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors.
______2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
______3. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down surfaces with
a cleaning rag.
______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.

A. Assimilation (Time Frame: Day 3 – 1 hour)
Learning Task No. 3: Conduct an interview with your family members on how sanitizer/disinfectant is being used and what
are the advantages and disadvantages of each. Complete the table below on a separate sheet of paper.
Sanitizer/Disinfectant Advantage(s) Disadvantage(s)
1. Chlorine
2. Iodine
3. Vinegar
V. ASSESSMENT (Time Frame: Day 4 – 30 minutes)

(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Learning Task No. 4: Read and analyze each statement below. Write T if the statement is correct and F if it is incorrect. Do
this in a separate sheet of paper.
_____1. Correct storing of cleaning equipment is necessary to eliminate the bacteria that will grow right on or in them.
_____2. Clean and store the equipment correctly after every use.
_____3. Cleaning is an effective way to kill the microscopic organisms on tools, equipment and kitchen premises.
_____4. Cleaning cloth is an example of cleaning equipment.
_____5. Never put equipment away unless it's ready for the next day's use.
VI. REFLECTION (Time Frame: Day 4 – 30 minutes)
• Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8
VII. REFERENCES
PIVOT 4A Learner’s Material for TLE 7/8 Cookery Module 1 P.12 - 17
Prepared by: CHRISTOPHER C. MARISTAZA Checked by: JOEL D. SALAZAR

Q4 HE Cookery 7 8 Week3

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Learning Area TLE – H.E.

– Cookery Grade Level 7/8

IV. LEARNING PHASES AND LEARNING ACTIVITIES

1. Detergents – Detergents are used to wash tableware, surfaces, and

Cleaning and Sanitation

Kitchen Cleaning Agent to be

E. Engagement (Time Frame: Day 3 – 30 minutes)

______5. Make an all-purpose cleaner in a spray bottle.

Sanitizer/Disinfectant Advantage(s) Disadvantage(s)

V. ASSESSMENT (Time Frame: Day 4 – 30 minutes)

VI. REFLECTION (Time Frame: Day 4 – 30 minutes)

• Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Prepared by: CHRISTOPHER C. MARISTAZA Checked by: JOEL D. SALAZAR

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