Lesson Plan
Lesson Plan
Lesson Plan
COOKERY
I. LEARNING OBJECTIVES
At the end of the lesson, the students are expected to:
1. recognize kitchen premises to be cleaned and sanitized;
2. classify and describe the uses of cleaning agents;
3. clean the kitchen area hygienically in accordance with safety and occupational health
regulations.
CODE: TLE_HECK9-12KP-Ib-2
MATERIALS: White board
Laptop and projector
A. INTRODUCTION
Please be seated. May I call our class secretary to (The class secretary will tell who are the
check the attendance for today. absent)
Who are the absents today? There are no absents for today ma’am.
MOTIVATION
Very Good
DISCUSSION
Knife
Can you name something kitchen tools or
equipment?
What else? Measuring spoons
Measuring cups
Wooden spoons
Chopping board
Spatula
Are you all familiar to all those kitchen tools and Yes ma’am.
equipment?
Are you guys clean and sanitize them after you use Yes ma’am.
them?
ACTIVITY
ANALYSIS
Can you identify the different kitchen materials find Yes ma’am.
in your home?
Now, can you give me the meaning all of those you Yes ma’am.
mentioned?
How about the tong Tongs are used to grip and lift objects instead
of holding them directly with hands.
Very good.
TABLE OF SPECIFICATIONS
Topic/ No % No Remembe Understa Appl Analy Evalua Creat Item of
Objectives . of of of ring nding ying zing ting ing replace
ho ite ite ment
urs ms ms
Recogniz 4 30 1, 2, 1-5
e kitchen % 3, 4, 5
premises
to be
cleaned
and
sanitized
Classify 3 25 6, 7, 6-10
and % 8, 9,
describe 10
the uses of
cleaning
agents
Clean the 5 45 11, 12, 11-20
kitchen are % 13, 14,
hygienicall 15, 16,
y in 17, 18,
accordanc 19, 20
e with the
food safety
and
occupation
al health
regulations
Total: 12 100 5 10 5 20
%
EVALUATION
Multiple Choice:
Read each question carefully then encircle the letter that corresponds to the correct answer
1. Which of the following is the correct order of steps for cleaning and sanitizing kitchen surfaces?
2. What is the recommended temperature for the water used to sanitize kitchen utensils?
a.100°F (38°C).
b. 180°F (82°C).
c. 212°F (100°C).
d. 140°F (60°C)
a. Lemon.
b. Vinegar.
c. Bleach solution.
d. Dish soap.
4. What is the first step you should take before cleaning and sanitizing a cutting board?
5. Which of the following is NOT a recommended method for sanitizing kitchen surfaces?
a. Using a bleach solution.
c. Using s dishwasher.
6. When should you wear gloves while cleaning and sanitizing kitchen premises?
7. How often should you clean and sanitize kitchen sponges or dishcloths?
a. Once a week.
b. Once a month.
d. To prevent cross-contamination.
9. Which of the following is an example of a high -touch surface that should be regularly cleaned and
sanitized in a kitchen?
a. Ceiling.
b. Floor.
c. Light switch.
d. Oven.
10. What is the recommended contract time for a sanitizer to effectively kill bacteria and viruses?
a. 1 seconds.
b. 5 minute.
c. 10 minutes.
d. 10 minutes.
11. Which of the following is NOT a safe method for thawing frozen food?
12. When considering environmentally friendly cleaning practices in a kitchen, what should be a
priority?
13. How does the layout and design of a kitchen impact the effectiveness of cleaning and sanitizing
procedures?
14. In the context of food safety, what role does proper storage of cleaning tools and supplies play in a
kitchen?
15. What should you do if you accidentally cut yourself while cleaning and sanitizing the kitchen?
b. Wash the cut with soap and water, then cover it with a bandage.
16. Which of the following is NOT a recommended cleaning tool for kitchen surfaces?
a. Steel wool.
b. Microfiber cloth.
c. Sponges.
d. Scrub brushes.
17. In a commercial kitchen, what is the critical difference between cleaning and sanitizing?
18. How often should you clean ad sanitize the handles of kitchen appliances and equipment?
a. Once a day.
b. Once a week
c. Once a month
20. What is the purpose of using separate cutting boards for raw meat and others food items?
a. To prevent cross-contamination
PERFORMANCE TASK