School TIPAS NATIONAL HIGH SCHOOL Grade Level GRADE 8

DAILY LESSON COMMERCIAL

LOG IN TLE Teacher VICENTA P. SULIT Learning Area
COOKING
Teaching Dates
June 19 -22, 2017 Quarter First Quarter
And Time

Day 1- 4

I. OBJECTIVES

Types of chemicals for cleaning and sanitizing equipment and utensils

A. Content Standard
Steps on cleaning and sanitizing tools and equipment

1. Arrange the step by step procedure in cleaning the kitchen premises.

B. Performance Standard 2. Demonstrate knowledge and skills in cleaning the kitchen/working area.
3 .Appreciate the importance of cleaning the kitchen properly.

C. Learning Competencies/Objectives LO 2. Maintain kitchen tools, equipment and working area

II. CONTENT LESSON 1:CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Pages TG page 13-14

2. Learner’s Material Pages

3. Textbook Pages K TO 12 Learning Module in Commercial Cooking page 19 - 25

4. Additional Materials from Learning Resource Portal Internet

5. Other Learning Resources CG, TV, Laptop, powerpoint presentation

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson Ask the students to answer the following questions:
1. What are the cooking materials commonly found in the kitchen?
2. What are the classifications of kitchen tools? Give examples.

B. Establishing a purpose for the lesson Activity 1:

Directions: Put a check (√) mark if the statement is correct and a Cross (X) mark if incorrect. Write your
answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold, soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dish washer.

C. Presenting examples/instances of the new lesson Picture Parade

Describe me in one word.
D. Discussing new concept and practicing new skills #1 The 3 A's Activity(Act,Analyze,Apply)

Group A - Using the “Pamilya on Guard”series,explain the ways on how to clean and store kitchen tools and
equipment.

Group B - Think of different techniques/steps/words on how to have an organized cabinet. Present it through the use
of concept mapping.

Group C - Through a short skit,demonstrate the proper way storing and stacking/organizing kitchen tools and
equipment.

E. Discussing new concept and practicing new skills #2 Guide questions:

How do we store and stack kitchen tools and equipment?
What strategies can you suggest to have an organized kitchen cabinet?

F. Developing Mastery Visitation

Observe how canteen staff clean and sanitize kitchen tools and equipment. Take note of your observations and
make comments/suggestion on how to improve their methods of cleaning and sanitizing kitchen tools and equipment.
Report in your observations in the class.

G. Finding practical applications of concepts and skills in Aside from working in the kitchen,what other aspect can we apply the concept of proper storing and
daily living stacking of materials?
Justify your answer.

H. Making generalizations and abstractions about the lesson How can we achieve an organized and well maintained kitchen tools and equipment?
 I. Evaluating Learning I. Identify the following statement.
1. The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.
2. It is done using heat, radiation, or chemicals.
3. These cleaners are often used to remove scale in ware washing machines and steam tables.
4. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
5. Also called as degreasers.

II. Directions: Arrange the following steps chronologically. Use A for the first
step, B for second and so on. Write your answer on a separate sheet of paper.
_____ Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe across
your kitchen floors.
_____ Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
_____ Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down
surfaces with a cleaning rag.
_____ 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.
_____ Make an all-purpose cleaner in a spray bottle.

J .Additional activities for application or remediation

REMARKS

IV. REFLECTION
A. No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for

remediation
C. Did the remedial lesson work? No. of learners who have
caught up with the lesson
 D. No. of learners who continue to require remediation

E. Which of my teaching strategies work well? Why did

these work?

F. What difficulties did I encounter which my principal or

supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?

Prepared by: Noted by:

VICENTA P. SULIT HAZEL Y. MANALO
Teacher I Principal I