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School Hinaplanon National High School Grade Level GRADE 8

Teacher Jhon Vincent P. Bataluna Learning Area TLE


Teaching Quarter Fourth Quarter
Date

I. Objectives
A. Content The learners demonstrate an understanding on maintaining appropriate
Standards kitchen tools, equipment and paraphernalia.
B. Performance The learners identify the different types of chemicals for cleaning and sanitizing
Standards equipment and utensils.

C. Learning The learners will be able to:


Competencies 1. Identify the different types of chemicals for cleaning and sanitizing
equipment and utensils
2. Follow steps on cleaning and sanitizing tools and equipment

II. Content Maintenance of Kitchen Tools, Equipment, and Paraphernalia (MT)

III. Learning
Resources
1.Teachers Guide Page 2
Pages
2.Learner’s Pages 18 – 23
Material Pages
3.Textbook Pages
4. Additional Cartolina, chalk, eraser, cleaning agents, real objects.
Materials from
learning resources
B. Other Learning
Resources
IV. Procedures
a. Review/  The teacher will ask if what was the past lesson all about.
Present New  Past lesson on kitchen tools and equipment.
Lessons - What are the different tools used in baking?
- Why is it important to know and identify the tools needed in
baking?

b. Establishing The purpose of the lesson is to let the students identify different types of
purpose for chemicals for cleaning and sanitizing equipment and utensils and to follow the
the lesson steps in cleaning and sanitizing tools and equipment.

c. Presenting The teacher will show pictures on scenes about unsanitary kitchen or place
examples/ 1. What have you observed on the picture shown to you?
instances for 2. How does it affect to our health?
new lessons
3. What are you going to do to keep you healthy and to avoid disease
d. Discussing Teacher’s Activity Student’s Activity
new
concepts What is cleaning? Cleaning is the process of removing
and
food and other types of soil from a
practicing
new skills #1 surface, such as dish, glass, or
cutting board.

Why do we need to clean and sanitize - We need to clean and sanitize our
our kitchen tools, equipment and kitchen tools, equipment and
paraphernalia? paraphernalia for us to maintain
the cleanliness of our kitchen tools
and equipment and to avoid food
contamination or transfer of
harmful organisms from one food
to other foods.

What are the tools used in cleaning? - Detergents, dishwashing liquid,


How about in the kitchen? cleaning tools e.g. sponge, broom,
rags.
I have here pictures of different
cleaning agent or chemical that is
used in cleaning.

What have you observed on the - There are different cleaning


pictures? agents that is used in cleaning.

To ensure food safety, kitchen


facilities must be clean and sanitary.
The right cleaning agent must be
selected because not all cleaning
agents can be used on food contact
surfaces. The following are cleaning
agent or chemical that can be used
when cleaning.

1. Detergents – is used to
routinely wash tableware,
surfaces, and equipment.
Detergents contain
surfactantants that can
penetrate quickly and soften
the dirt.
What are the examples of - Joy, dazz, dishwashing liquid
detergents?

2. Solvent cleaners – work best


with burned foods and greasy
surfaces. They are alkaline-
based and contain grease
dissolving agent, and
commonly called degreasers. - Detergents, solvent cleaners, acid
cleaners, abrasive cleaners.

3. Acid cleaners – are used to


removed stubborn dirt and
stains that cannot be removed
by detergents.

4. Abrasive cleaners – are good


in removing accumulated dirt
that detergents cannot
remove. This kind of cleaners
can be used only on
occasional basis because
most of them are strong and
can cause food hazards.
Proper cleaning must be done
to ensure safety.
What are the different types of - Detergents, solvent cleaners, acid
cleaning agent or chemical used for cleaners, abrasive cleaners.
cleaning kitchen tools and
equipment?

In order that kitchen tools, utensils


and equipment be free from diseases
causing microorganism, they need to
be washed or clean thoroughly before
undergoing sanitary procedures.

What is sanitizing? - Sanitizing is the process of


removing harmful microorganisms
from food-contact surface.

How are we going to remove harmful - Application of heat, Using


organism from our kitchen tools and Radiation, Using chemical
equipment? sanitizer.36

The following are sanitizing methods.


1. Application of heat. There
are three methods of using
heat to sanitize surfaces-
steam, boiling, or air drying.

2. Radiation. The act of


exposing to radian energy.
This is seldom used because
of high cost or being
expensive.

3. Using chemical sanitizer.


Chemicals that are approved
sanitizer are chlorine, iodine
and quaternary ammonium.

What are the different factors - Concentration, temperature,


that influence the contact time.
effectiveness of chemical
sanitizers that must be
considered?

e. Discussing Teacher’s Activity Student’s Activity


new
concepts In cleaning and sanitizing utensils - Washing, sanitizing and drying,
and
what are the steps that we need to etc.
practicing
new skills #2 follow to ensure food safety?

There are three steps needed to


effectively clean and sanitize
utensils:
1. Washing. Utensils need to be
thoroughly washed in warm
soapy water.
2. Sanitizing. A dishwasher is
very effective at sanitizing if it
has a hot wash and drying
cycle. If you do not have a
dishwasher, you will need to
sanitize in a sink using
chemical or hot water.
3. Drying. Air-drying is best but
tea towels can be used if they
are clean.
f. Developing Now we will have an activity. I will divide the class in to four groups and I will
new mastery give an envelope for each group and inside it has a certain task that you need
to do.
Instruction: Identify the type of chemical based on the picture. Complete the
situation given, by following the steps in cleaning and sanitizing kitchen tools
and utensils.
Nenia was hired as a dishwasher at Vince restaurant. She was a beginner
and she was not able to attend the orientation and training because she was
sick that time, but the owner considers her condition.
During the work deployment Nenia was not able to work properly
because she doesn’t know the proper procedure in cleaning and sanitizing the
kitchen tools. Your task is to help Nenia if what are the proper steps in cleaning
and sanitizing and explain how is it done.

g. Finding Imagine that you are inside the kitchen and you see that there are unsanitary
practical and greasy kitchen tools and utensils. What will you do now that you already
applications know the right cleaning agent or chemical to be used and the steps in cleaning
and applying
and sanitizing the kitchen utensils?
new
concepts
h. Making Why is it important to maintain the cleanliness of our kitchen especially when
generalizatio we prepare our food?
ns and
Abstractions
i. Evaluating Direction: identify the correct answers of the following:
learning 1. It work best with burned foods and greasy surfaces.
2. A cleaning agent or chemical that is used to routinely wash tableware,
surfaces, and equipment.
3. A cleaning agent that are good in removing accumulated dirt that
detergents cannot remove.
4. A cleaning agent that are used to removed stubborn dirt and stains that
cannot be removed by detergents.
5.-7. What are the chemicals that are approved for sanitizing?
8.-10. What are the three steps needed to effectively clean and sanitize
utensils?
j. Additional
activities for
application/r
emediation
V. Remarks
VI. Reflection
A. No.of
learners who
earned 80%
in the
evaluation
B. No.of
learners who
requires
additional
acts.for
remediation
who scored
below 80%
C. C. Did the
remedial
lessons
work? No.of
learners who
caught up
with the
lessons
D. . D.No.of
learners who
continue to
require
remediation
E. E. Which of
my teaching
strategies
worked well?
Why did this
work?
F. F. What
difficulties
did I
encounter
which my
principal/sup
ervisor can
help me
solve?)
G. G.What
innovations
or localized
materials did
I
used/discov
er which I
wish to
share with
other
teachers?

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