Tle 9 LP
Tle 9 LP
Tle 9 LP
TSTANDARD
TRANSFER GOAL PERFORMANCE TASK
The learner is able to
independently maintain clean
EQ: Why is it necessary to understand
1. Identify the different methods kitchen tools, equipment, and the different cleaning and sanitizing
of cleaning and sanitizing premises procedures and properly use tools and
kitchen tools and equipment . equipment when preparing food?
2. Explain uses of cleaning UNIT TOPIC: EU: Students will understand that
agents in sanitizing kitchen having an understanding in cleaning
premises COOKERY and sanitizing kitchen tools and
equipment properly can prepare a
3. Recognize the premises in delightful and tasty dish.
kitchen.
CONTENT
STANDARD
Page 1
LEARNING PLAN
EXPLORE
Picture Analysis:
Take a closer look at the pictures below and analyze it by answering the guide questions.
Guide Questions
1. Which kitchen do you prefer? Why?
2. What can you say about the two kitchens? Which is likely to cause accidents?
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3. Based on the pictures, who practices safety in the kitchen?
4. Why should we need to follow workplace safety practices and procedures?
LEARNING
COMPETENCY
FIRM-UP (ACQUISITION) and DEEPEN (MAKE MEANING)
Pre-Test
LC1: clean and
maintain kitchen A.) Directions: Given the scrambled letters below, unscrambled them to get a word or a group of
tools, equipment words related to cleaning and maintaining kitchen premises. Write your answer opposite each
and premises item.
(KP)
1. AINSZTEI -
2. PENMEQUTI -
Learning 3. NGILCAEN -
Target: 4. LCEHIMAC -
I will able to 5. CNKTIEH -
6. PERAETPIZ -
clean and
7. ELSHERIS –
maintain kitchen 8. LANDREOC –
tools, 9. KNFEI -
equipment, and 10. OSOLT -
kitchen
premises
Activity 1: Multiple Choice
Directions: Read the statement carefully then choose the best answer from the given choices.
1.1 recognize
kitchen tools and
equipment to be
cleaned and
sanitized
Page 3
Learning
Target:
I will be able to
recognize the
kitchen tools
and equipment
to be cleaned
and sanitized
Page 4
A
Learning
Target:
I will be able to
identify the
chemicals to be
utilized in
cleaning and
sanitizing kitchen
tools and
equipment
Test Yourself
Page 5
LC2:clean and Activity 4: Essay Writing
sanitize kitchen
premises Answer the following questions:
1. Why is it important to clean, sanitize and store equipment properly?
2. Differentiate procedure involved in manual and mechanical dishwashing?
Learning 3. Enumerate good housekeeping practices to be observed to maintain cleanliness and
Target: sanitation.
I will be able to
clean and
sanitize kitchen
premises
Page 6
RUBRICS FOR ESSAY
2.1 Recognize
kitchen premises
to be cleaned and
sanitized
Learning
Target:
I will be able to
recognize
kitchen
premises to be
cleaned and
sanitized
EXAMPLE:
Page 7
(Photo credits: https://www.reddit.com/r/drawing/comments/fe8n9f/i_drew_my_kitchen/ )
2.2Classify and
describe the uses
of cleaning
agents.
Learning
Target:
I will be able to
classify and
describe the
uses of cleaning
agents.
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VERY GOOD
STUDENTS!!!!!
ACTIVITY 5:
Essential SITUATION
Question:
Your mother assigned you to clean all the tools and kitchen
equipment used in the preparation of food of your family for
Why is it
the upcoming family reunion but you don’t know how to clean
necessary to
the kitchen tools and equipment and what cleaning agents
understand the you should use.
different
cleaning and
sanitizing Answer:
procedures and
properly use
tools and
equipment when
preparing food?
Reason: Why did it end like that?
Enduring Understanding/Generalization:
Page 9
Rubric for Guided Generalization:
Activity 6:
Instructions: At home, observe how your mother or any member of the family of how
they keep your kitchen tools clean. Note the cleaning agents they used and list five
steps on how they clean kitchen tools.
Cleaning Agent 1
STEPS:
Cleaning Agent 2
STEPS:
Cleaning Agent 3
STEPS:
Cleaning Agent 4
STEPS:
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Cleaning Agent 5
STEPS:
Learning TRANSFER
Competency
1.3. prepare
cleaning agents in Activity 7:
accordance with
manufacturer’s
instructions Scaffold for Transfer 2: Cleaning Agents in Accordance with
Manufacturer’s Instructions
Learning
Target
I will be able to
prepare Instructions: You were tasked to help your mother in the preparation of cooking of
food, particularly in cleaning, sanitizing, and storing of kitchen tools and equipment
cleaning agents
after use. Fill in the flow chart with the steps you are going to accomplish to finish the
in accordance
task. Indicate how you are going to prepare the cleaning agents in accordance with
with manufacturer’s instructions.
manufacturer’s
instructions
Below is the rubric to guide you in assessing the tasks of cleaning and sanitizing
kitchen tools and equipment.
Page 11
1.4 clean and
sanitize kitchen
tools in
accordance with
prescribed
standards
Learning
Target Activity 8:
I will be able to
clean and Scaffold for Transfer 3: Clean and Sanitize Kitchen Tools
sanitize kitchen
tools in
accordance with
prescribed Instructions:
The class will be divided into 5 groups. Each group will prepare a short skit
demonstrating the proper way of using chemicals in kitchen tools and equipment.
Learning
Target
Transfer Goal: In the long run, students on their own will be able to demonstrate on how to
I will be able to clean and sanitize kitchen tools and equipment when preparing food.
use cleaning
agents in Performance task: Clean Kitchen Tools, Equipment, and Premises
sanitizing
kitchen
premises safely One Product
time frame.
PERFORMANCE STANDARD: The learner is able to independently maintain clean
kitchen tools, equipment, and premises
Page 12
SITUATION: Many cockroaches and ants are starting to appear because of the dirty
condition in the kitchen premises. As you are the one of those who live at home, how
will you clean and sanitize the kitchen premises.
GOAL: To teach the Grade 9 students about the importance of cleaning and sanitizing
kitchen premises for healthful living.
VALUES INTEGRATION:
The students will know the importance of cleanliness.
Page 13
CALENDAR OF ACTIVITIES
WEEK 1
MON TUE WED THU FRI
Synchronous Synchronous
Picture Analysis Picture Analysis
Pre-Test Pre-Test
WEEK 2
MON TUE WED THU FRI
Synchronous Synchronous
Identify the Kitchen Identify the Kitchen
tools and equipment tools and equipment
to sanitize and clean to sanitize and clean
Multiple Choice Multiple Choice
WEEK 3
MON TUE WED THU FRI
Synchronous Synchronous
Identify the chemicals Identify the chemicals
to be use in cleaning to be use in cleaning
and sanitizing kitchen and sanitizing kitchen
tools and equipment tools and equipment
Name Me Name Me
WEEK 4
MON TUE WED THU FRI
Synchronous Synchronous
Recognize the Recognize the
competencies in competencies in
cleaning and cleaning and
sanitizing kitchen sanitizing kitchen
tools, equipment, and tools, equipment, and
premises premises
Test Yourself Activity Test Yourself Activity
WEEK 5
MON TUE WED THU FRI
Synchronous Synchronous
Identify the kitchen Identify the kitchen
surface to be cleaned surface to be cleaned
Page 14
Essay Writing Essay Writing
WEEK 6
MON TUE WED THU FRI
Asynchronous Asynchronous
Draw/Create kitchen Draw/Create kitchen
design design
Activity: MY DREAM Activity: MY DREAM
KITCHEN KITCHEN
WEEK 7
MON TUE WED THU FRI
Synchronous Synchronous
Classify and describe Classify and describe
the uses of cleaning the uses of cleaning
agents agents
Guided Guided
Generalization Table Generalization Table
Scaffold 1: Cleaning Scaffold 1: Cleaning
Agents Agents
WEEK 8
MON TUE WED THU FRI
Asynchronous Asynchronous
Scaffold for Transfer Scaffold for Transfer
2: Cleaning Agents in 2: Cleaning Agents in
Accordance with Accordance with
Manufacturer’s Manufacturer’s
Instructions Instructions
WEEK 9
MON TUE WED THU FRI
Asynchronous Asynchronous
Scaffold for Transfer Scaffold for Transfer
3: Clean and Sanitize 3: Clean and Sanitize
Kitchen Tools Kitchen Tools
Scaffold for Transfer Scaffold for Transfer
4: Clean Kitchen 4: Clean Kitchen
Tools, Equipment, Tools, Equipment,
and Premises and Premises
Page 15