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Cookery Clean Sanitize

This lesson plan outlines how to teach students to clean and maintain kitchen tools, equipment, and premises. The objectives are for students to recognize items that need cleaning, appreciate the importance of clean premises, and follow cleaning steps. The lesson proper will identify items for cleaning, discuss the importance of cleanliness, outline cleaning steps, and provide tips. Formative assessment includes multiple choice questions testing understanding. Students will also write a short essay explaining how they would clean tools and utensils for lunch. The assignment is for students to list equipment and how to clean/sanitize it, and read about cleaning chemicals.

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Riza Ponce
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1K views3 pages

Cookery Clean Sanitize

This lesson plan outlines how to teach students to clean and maintain kitchen tools, equipment, and premises. The objectives are for students to recognize items that need cleaning, appreciate the importance of clean premises, and follow cleaning steps. The lesson proper will identify items for cleaning, discuss the importance of cleanliness, outline cleaning steps, and provide tips. Formative assessment includes multiple choice questions testing understanding. Students will also write a short essay explaining how they would clean tools and utensils for lunch. The assignment is for students to list equipment and how to clean/sanitize it, and read about cleaning chemicals.

Uploaded by

Riza Ponce
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Semi – Detailed Lesson Plan

COOKERY NC II
Grade 11

I. Objectives
A. Content Standard
The learners demonstrate an understanding the knowledge, skills, and attitudes
required in maintaining kitchen tools, equipment, and work premises.
B. Performance Standard
The learners independently maintain clean kitchen tools, equipment, and premises.
C. Learning Competencies
At the end of the lesson, the learners should be able to:
a. recognize kitchen tools and equipment to be cleaned and sanitized;
b. appreciate the importance of cleaning and maintaining kitchen premises;
c. follow the tips and steps in cleaning kitchen premises.
MELC: Recognize, clean and sanitize kitchen premises TLE_HECK9-12KP-Ia-1

II. Subject Matter


Topic : Clean and Maintain Kitchen Tools, and Premises
Reference : Cookery Manual Module 1 of 2 pp. 25-37
Materials : laptop & PowerPoint presentation

III. Procedure

A. Preliminary Activities
a. Prayer
b. Greetings
c. Reminding and following the Health Protocols (Observe social distancing,
wearing face mask, hand sanitized/washing)
d. Checking of Attendance

B. Motivation
Below are jumbled letters. Write the correct spelling opposite the scrambled
letters.
1. AINSZTEI- __________________
2. PENMEQUTI -________________
3. NGILCAEN- _________________
4. CNKTIEH - __________________
5. LCEHIMAC - _________________

C. Activity Proper
The teacher asks the students different questions:
A. What practices do you keep kitchen premises clean?
B. What are the 5 steps in cleaning kitchen premises?
C. How do you clean and maintain kitchen tools equipment and premises?

D. Lesson Proper
 Identify the equipment and utensils that may require cleaning and
sanitizing
 Importance to maintain the cleanliness of our kitchen premises
 Steps to clean and kitchen premises
 Tips on cleaning kitchen safe and clean

E. Formative Assessment:
Multiple Choice: Answer the following set of questions.
1. This refers to a special coating applied inside the aluminum or steel pots
and pans?
a. Teflon b. aluminum foil c. cast iron
2. Cleaning and ________ kitchen tools and equipment must be part of the
standard operating procedures that make up your food safety program?
a. washing b. sanitizing c. cleaning
3. Kitchen tools that are used for blending, mixing, whipping eggs or batter?
a. Wooden spoons b. whisks c. spoons
4. Serving tongs are used to _______ and transfer food items, poultry or meat
portion to a serving platter?
a. grab b. seizes c. grip
5. It is referred to a small electrical appliance, such as a mixer, or large,
expensive, power – operated appliance such as ranges or a refrigerator?
a. tools b. equipment c. both a& b
G. Abstraction/ Generalization
Ask students to:
 identify kitchen tools and equipment that may require cleaning and sanitizing;
 how to maintain cleanliness in kitchen premises; and
 explain the tips and steps in cleaning kitchen safe and clean.

IV. Assessment/Evaluation
ESSAY: In a 1 whole sheet of pad paper, answer and explain briefly the
situation:

Your mother assigned you to clean all the tools and kitchen utensils used
in the preparation of food of your family for lunch. In two or three paragraphs,
What you will do to accomplish the task successfully.

Your answer shall be assessed using the rubrics below:


4 3 2 1
Exceptionally Generally clear , Lacks clarity, Unclear,
clear , Able to follow Difficult to Impossible to
east to follow follow follow

V. Assignment

A. In your notebook, list the different equipment to be used in Cookery and write
down on how to clean and sanitize it.
B. Read and analyze the Types of Chemicals Used in Cleaning and Sanitizing
Kitchen Tools and Equipment p. 36. Reference: Cookery manual 1of 2

Prepared by:

RIZA P. HIBAYA
SHS Teacher II

Checked by:

MELVIN M. CALLANTA
Asst. Principal II, SHS

Noted By:

LEO E. BLAQUIR, EdD


Principal IV

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