TV-BASED INSTRUCTION (TBI) EPISODE SCRIPT

FOR (TECHNICAL VOCATIONAL EDUCATION 9)

Learning Area: COOKERY
Grade Level: 9
Quarter: 1
Week: _1-2
Title: Clean and Maintain Kitchen Tools, Equipment and Premises
Topic: Cleaning, Sanitizing and Storing Kitchen Tools and Equipment
TLE_HECK9- 12KP-Ia-1
MELC:  Identify the chemicals to be utilized in cleaning and
sanitizing kitchen tools and equipment
 prepare cleaning agents in accordance with
manufacturer’s instructions
 clean and sanitize kitchen tools in accordance with
prescribed standards
 store cleaned kitchen tools and equipment safely in
the designated space]
Running Time: ERT (Estimated Running Time) _30 minutes__

PRODUCTION TEAM

Executive Producer: Learning Area – TVE 9

Technical Director: MR.
Production Assistant/s: MR. ABRAHAM S. SALVADOR
MR. JOSEPH RAMOS
MR. WILFREDO CHRISTIAN GO
MARC JENC SALVADOR
MR. RODNEY A. TOMAS
MR. ALWIN CADIZ
Scriptwriter/s: MRS. MYLA GRACIA A. RAMOS
Talent: MRS. MYLA GRACIA A. RAMOS
Content Editor: Teacher-Assigned Editor/Reviewer
Language Editor MRS. LUZVIMINDA T. SAGARIO
Quality Assurance Team: MR.
MR.
MR.
Program Consultants: MR. MARJU MIGUEL – EPS IN EPP-TLE
MR. JUANITO S. LABAO – EPS I – LEARNING RESOURCE
MRS. LOURDES B. ARUCAN – CID CHIEF
MR. ARNEL S. BANDIOLA – OIC, ASSISTANT SCHOOLS
DIVISION SUPERINTENDENT
MRS. VILMA D. EDA – SCHOOLS DIVISION
SUPERINTENDENT

STORYBOARD / SEQUENCE
NO.
Description of the sequence
board – Studio Background
SEQUENCE 1/FRAME 1
(INTRODUCTION TO THE
LESSON)
 TALENT, GREEN
SCREEN
 STUDIO BACKGROUND
 TALENT ON FRAME -
CENTER
SEQUENCE 2/FRAME 2
(ACTIVITY 1:
INTRODUCTION OF
LESSON)
 MAY CHANGE
BACKGROUND
APPROPRIATE BASED
ON THE LESSON OR
CONTENT
EPISODE TITLE
VISUAL/TEXT/ADD-ONS AND TALENT/AUDIO/VOICE-OVER AND
SHOOTING DESCRIPTIONS CONTENTS
To include materials to be added Name of Teacher Broadcaster, VSOT
in the post production. (Video with Sound on Tape) or SOT (Sound-
on-Tape/Voice-over)
OPENING BILLBOARD, TO PREPRODUCED VIDEO WITH AUDIO
LAST IN 5 TO 10 SECONDS PLUG INTRODUCING LEARNING AREA
TEACHER-ON-CAM, MUSIC UP, FREEZE THEN FADE UNDER
ESTABLISHING SHOT TO MUSIC BED
(PANNING LEFT, MEDIUM
SHOT) TALENT:
HELLO, GRADE 9. ARE YOU AS EXCITED
AS I AM TODAY FOR OUR LESSON?
NAME TEXT “MYLA GRACIA A.
RAMOS”, ANIMATE TO
I AM TEACHER MAYLA.
APPEAR
I WILL BE YOUR TEACHER FOR THIS
EPISODE OF OUR VIDEO LESSONS IN
TVE.
FOR THIS WEEK’S EPISODE, WE WILL
BE SHARING TOGETHER WHAT,
WHERE, WHEN, HOW AND WHY DO WE
HAVE TO CLEAN, SANITIZE AND STORE
OUR KITCHEN TOOLS.
I WILL ALSO SHARE YOU TODAY TIPS
FOR PORPER HANDWASHING
TECHNIQUES.
ARE YOU READY TO LEARN ALL OF
THESE?
THEN, GRAB A PEN AND PAPER AND
YOU MAY TAKE DOWN IMPORTANT
NOTES WHILE WATHCHING.
COME ON! LET’S GET STARTED.
INSERT GAP, 2 SECONDS, TO TRANSITION
TRANSITION TO SLIDE 1 TALENT:
TEACHER-ON-CAM,
ESTABLISHING SHOT THIS YEAR, FACE TO FACE LEARNING IS
(PANNING LEFT, MEDIUM NOT ALLOWED.
SHOT) TO SHOW
A VIDEO OF THE DIFFERENT BUT TO ENSURE QUALITY EDUCATION
KITCHEN TOOLS AND ESPECIALLY IN OUR LEARNING AREA,
EQUIPMENT TO BE CLEANED WE TRIED MUCH AS POSSIBLE TO
AND SANITIZED DELIVER THIS VIDEO LESSON FOR YOU.
https://www.youtube.com/watch? NOW, LET US STUDY TOGETHER OUR
v=A-g4lTV518M&t=32s TOPIC ABOUT “CLEANING, SANITIZING

FLASH THE WORDS ON
SCREEN
SEQUENCE 3/FRAME 3 TEACHER-ON-CAM,
(INTRODUCTION OF CARE ESTABLISHING SHOT
OF KITCHEN TOOLS AND (PANNING LEFT, MEDIUM
EQUIPMENT) SHOT)
 MAY CHANGE
BACKGROUND https://www.youtube.com/watch?
APPROPRIATE BASED ON v=wxWyXUukBCA&t=11s
THE LESSON OR
CONTENT SHOW VIDEO OF CARE OF
KITCHEN TOOLS AND
EQUIPMENT WITH THE
WORDS, ANIMATE TO APPEAR
INSERT GAP, 2 SECONDS, TO TRANSITION
SEQUENCE 4/FRAME 4 TEACHER-ON-CAM, TALENT:
 (IDENTIFY THE ESTABLISHING SHOT
AND STORING KITCHEN TOOLS AND
EQUIPMENT”
TALENT:
AS WE BEGIN OUR LESSON TODAY, I
WILLL SHOW YOU HOW TO MAINTAIN
KITCHEN TOOLS AND EQUIPMENT.
TALENT ON VOICE OVER/VO:
WASH AND SANITIZE DISHES, POTS,
PANS, AND COOKING UTENSILS THAT
WERE IN CONTACT WITH FLOODWATER
OR HAVE BEEN STACKED FOR QUITE
SOMETIME.
ALSO, MAKE SURE THAT WATER FOR
WASHING AND SANITIZING MUST BE
CERTIFIED SAFE TO USE.
TO WASH AND SANITIZE:
FIRST, REMOVE DETACHABLE PARTS,
SUCH AS BLADES, PLASTIC OR
WOODEN HANDLES, AND SCREENS.
SECOND, WASH DISHES, POTS, PANS,
AND UTENSILS AND DETACHED PARTS
IN HOT, SOAPY WATER. USE BRUSH, IF
NECESSARY.
THIRD, RINSE IN CLEAR WATER AFTER
WASHING AND PLACE ITEMS IN A WIRE
BASKET OR OTHER CONTAINER AND
IMMERSE THEM IN A SANITIZING
SOLUTION.
REMEMBER, SANITIZING SOLUTION CAN
BE PREPARED BY MIXING 1
TABLESPOON UNSCENTED CHLORINE
BLEACH IN 1 GALLON OF WARM (NOT
HOT) WATER. HOT WATER CAUSES THE
BLEACH TO DISSIPATE, WEAKENING
THE SOLUTION.
FINALLY, AIR-DRY DISHES IN A CLEAN
AND SANITIZED DISH RACK. USING A
DISHTOWEL COULD RECONTAMINATE
THE DISHES.
 CHEMICALS TO BE (PANNING LEFT, MEDIUM
UTILIZED IN CLEANING SHOT)
AND SANITIZING KITCHEN
TOOLS AND EQUIPMENT) https://www.youtube.com/watch? TODAY, WE ARE GOING TO IDENTIFY
 TALENT AT THE CENTER v=QNwM2F8OOH0&t=32s THE CHEMICALS TO BE UTILIZED IN
OF FRAME CLEANING AND SANITIZING KITCHEN
 MAY CHANGE FLASH PICTURES OF TOOLS AND EQUIPMENT.
BACKGROUND CHEMICALS USE IN CLEANING
APPROPRIATE BASED ON AND SANITIZING KITCHEN TAKE A LOOK AT THESE PHOTOS.
THE LESSON OR TOOLS, FOLLOWED BY
CONTENT DIFFERENT CLEANING HERE ARE THE DIFFERENT CLEANING
COMPOUND COMPOUNDS USED IN CLEANING AND
SATIZING OUR KITCHEN TOOLS AND
EQUIPMENTS.

ANIMATE TO SHOW PICTURES (DETERGENTS)

OF DETERGENTS
ONE. WE HAVE DETERGENTS.

THESE ARE CLEANING AGENTS,

SOLVENTS OR ANY SUBSTANCE USED
TO WASH TABLEWARE, SURFACES,
AND EQUIPMENT.

EXAMPLE ARE SOAP, SOAP POWDERS,

CLEANERS, ACIDS, VOLATILE
SOLVENTS AND ABRASIVES.

DETERGENTS ARE ALSO WATER-

SOLUBLE CLEANSING AGENT WHICH
COMBINES WITH IMPURITIES AND DIRT
TO MAKE THEM MORE SOLUBLE, AND
DIFFERS FROM SOAP IN NOT FORMING
A SCUM WITH SALTS IN HARD WATER.

FLASH THE PICTURE OF (SOLVENT CLEANERS)

SOLVENT CLEANERS
CLEANERS COMMONLY REFERRED TO
AS DEGREASERS USED
FLASH THE PICTURE OF ACID ON SURFACES WHERE GREASE HAS
CLEANERS BURNED ON. OVENS AND GRILLS ARE
EXAMPLES OF AREAS THAT NEED
FREQUENT DEGREASING. THESE
FLASH THE PICTURE OF PRODUCTS ARE ALKALINE BASED AND
ABRASIVES ARE FORMULATED TO DISSOLVE
GREASE.

SOLVENT CLEANING IS THE PROCESS

MOF REMOVING SOIL FROM A SURFACE
WITH AN ORGANIC SOLVENT WIHOUT
PHYSICAL OR CHEMICALLY ALTERING
THE MATERIAL BEING CLEANED. THIS
INCLUDES METHODS SUCH AS VAPOR
DEGREASING, SPRAYING, IMMERSION,
AND MECHANICAL OR ULTRASONIC
SCRUBBING.
(ACID CLEANERS)
 ACID CLEANERS ARE USED
PERIODICALLY IN REMOVING MINERAL
DEPOSITS AND OTHER SOILS THAT
DETERGENTS CANNOT ELIMINATE
SUCH AS SCALE IN WASHING
MACHINES AND STEAM TABLES, LIME
BUILDUP ON DISHWASHING MACHINES
AND RUST ON SHELVING. (EX.:
PHOSPHORIC ACID, NITRIC ACID, ETC.)
THESE PRODUCTS VARY DEPENDING
ON THE SPECIFIC PURPOSE OF THE
PRODUCT.

(ABRASIVES)

ABRASIVES ARE GENERALLY USED TO

REMOVE HEAVY ACCUMULATIONS OF
SOIL THAT ARE DIFFICULT TO REMOVE
WITH DETERGENTS, SOLVENTS AND
ACIDS. THESE PRODUCTS MUST BE
CAREFULLY USED TO AVOID DAMAGE
TO THE SURFACE BEING CLEANED.

INSERT GAP, 2 SECONDS, TO TRANSITION

SEQUENCE 5/FRAME 5 TEACHER-ON-CAM, TALENT (VOICE OVER):
 (STORE CLEANED ESTABLISHING SHOT
KITCHEN TOOLS AND (PANNING LEFT, MEDIUM OF COURSE, YOU WILL NOT JUST
EQUIPMENT SAFELY IN SHOT) LEAVE THE CLEANED AND SANITIZED
THE DESIGNATED KITCHEN TOOLS AND EQUIPMENT IN A
SPACE) PLACE THAT IS EXPOSED TO DUST OR
 TALENT AT THE CENTER https://www.youtube.com/watch? MICROBES, RIGHT?
OF FRAME v=yDDPTZhluuE
 MAY CHANGE LET ME SHOW THE PROPER STORAGE
BACKGROUND FLASH VIDEO ON PROPER OF KITCHEN TOOLS AND EQUIPMENT.
APPROPRIATE BASED ON STORAGE AND CLEANING OF
THE LESSON OR KITCHEN TOOLS AND TALENT ON VOICE OVER/VO:
CONTENT EQUIPMENT
PROPER STORAGE OF KITCHEN TOOLS
AND EQUIPMENT

PROPER STORAGE AND HANDLING OF

CLEANED AND SANITIZED EQUIPMENT
AND UTENSILS ARE VERY IMPORTANT
TO PREVENT RECONTAMINATION
PRIOR TO USE.

CLEANED AND SANITIZED EQUIPMENT

AND UTENSILS MUST BE:

 STORED IN CLEAN STORAGE AREAS;

AND
 HANDLED PROPERLY TO MINIMIZE
CONTAMINATION OF FOOD CONTACT
SURFACE.

THERE ARE 10 STEPS IN ORGANIZING

KITCHEN CABINETS
 1. PRETEND IT HAS A GLASS DOOR AND
THAT EVERYONE IS GOING TO SEE
WHAT’S INSIDE.
2. REMOVE ALL THE EQUIPMENT AND
SCRUB SHELVES WITH SOAPY
WATER.
3. THINK ABOUT WHAT YOU REACH
MOST OFTEN AND MAKE SURE IT
GETS A POSITION THAT’S EASY TO
REACH.
4. TAKE A CABINET FULL OF GLASSES
AND LINE THEM UP BY COLOR. MAKE
SURE ALL OF THE FRONT ARE
FACING OUT AND STRAIGHT. (JEFF
LEWIS-STYLE)
5. TAKE A STEP BACK AFTER ONE
SHELF IS DONE AND MAKE
SOMEONE ELSE LOOK AT WHAT
YOU’VE DONE.
6. THEY SHOULD BE STORED IN A
CLEAN DRY PLACE ADEQUATELY
PROTECTED AGAINST VERMIN AND
OTHER SOURCES OF
CONTAMINATION
7. CUPS, BOWLS, AND GLASSES MUST
BE INVERTED FOR STORAGE.
8. WHEN NOT STORED IN CLOSED
CUPBOARDS OR LOCKERS,
UTENSILS AND CONTAINERS MUST
BE COVERED OR INVERTED
WHENEVER POSSIBLE. UTENSILS
MUST BE STORED ON THE BOTTOM
SHELVES OF OPEN CABINETS
BELOW THE WORKING TOP LEVEL.
9. RACKS, TRAYS AND SHELVES MUST
BE MADE OF MATERIALS THAT ARE
IMPERIOUS, CORROSIVE-RESISTANT,
NON-TOXIC, SMOOTH, DURABLE AND
RESISTANT TO CHIPPING.
10.DRAWERS MUST BE MADE OF THE
SAME MATERIALS AND KEPT CLEAN.
FULL-LINED DRAWERS ARE NOT
ACCEPTABLE, BUT THE USE OF
CLEAN AND REMOVABLE TOWELS
FOR LINING DRAWERS IS
ACCEPTABLE.

INSERT GAP, 2 SECONDS, TO TRANSITION

SEQUENCE 6/FRAME 6 TEACHER-ON-CAM, TALENT:
(SUMMARY) ESTABLISHING SHOT
 TALENT AT THE CENTER (PANNING LEFT, MEDIUM KNOWING HOW TO CLEAN, SANITIZE
OF FRAME SHOT) AND STORE KITCHEN TOOLS AND
MAY CHANGE EQUIPMENT IS VERY IMPORTANT. LET’S
BACKGROUND TEACHER-ON-CAM, WAIST SUMMARIZE HOW TO CLEAN, SANITIZE
APPROPRIATE BASED ON SHOT AND STORE KITCHEN TOOLS AND
THE LESSON OR EQUIPMENT
CONTENT https://www.youtube.com/watch?
 v=wxWyXUukBCA&t=224s

FLASH VIDEO ON CLEANING, TALENT VOICE OVER/VO:

SANITIZING AND STORING
KITCHEN TOOLS AND FIRST, IDENTIFY THE KITCHEN TOOLS,
EQUIPMENT, ANIMATE TO UTENSILS AND EQUIPMENT TO BE
APPEAR CLEANED AND SANITIZED.

SECOND, IDENTIFY THE CLEANING

AGENTS TO BE UTILIZED IN CLEANING
AND SANITIZING KITCHEN TOOLS AND
EQUIPMENT.

THIRD, FOLLOW THE STANDARD

PROCEDURE IN PROPER CLEANING
AND SANITIZING.

FOURTH, FOLLOW PROPER STORAGE

OF KITCHEN TOOLS AND EQUIPMENT.

INSERT GAP, 2 SECONDS, TO TRANSITION

SEQUENCE 7/FRAME 7 TEACHER-ON-CAM, WAIST TALENT:
(APPLICATION/PERFORMA SHOT
NCE ACTIVITY) I KNOW, YOU GUYS, ARE READY TO DO
THE ACTIVITIES THAT I PREPARED FOR
 TALENT AT THE CENTER YOU.
OF FRAME
 TRANSITION TO SLIDE THIS WILL NOT BE AS HARD AS WHAT
WITH PHOTO YOU THINK IT IS AS LONG AS YOU
APPLY WHAT YOU HAVE LEARNED IN
THIS LESSON.

TALENT ON VOICE OVER/VO:

I THINK THERE’S NO NEED FOR

ASSESSMENT. TESTS ARE GIVEN IN
THE PRINTED MODULES.

TALENT:

YOU ARE GIVEN AMPLE TIME TO FINISH

YOUR ACTIVITY. GOODLUCK!

INSERT GAP, 2 SECONDS, TO TRANSITION

SEQUENCE 8/FRAME 8 TEACHER-ON-CAM, TALENT:
(CONCLUSION) ESTABLISHING SHOT
 TALENT AT THE CENTER (PANNING LEFT, MEDIUM WE HAVE REACHED THE END OF THE
OF FRAME SHOT) LESSON. THANK YOU VERY MUCH FOR
STAYING WITH ME.

ONCE AGAIN, I AM TEACHER MYLA.

 TO KEEP YOURSELF AND OTHERS SAFE
FROM COVID-19, STAY AT HOME.

ALWAYS WASH YOUR HANDS,

WEAR YOUR MASK AND,
ALWAYS OBSERVE SOCIAL DISTANCING
WHEN YOU GO OUT.

GOODBYE AND SEE YOU NEXT TIME.

(WAVE HANDS AND SMILE)

-END-

CLOSING BILLBOARD (CBB) 15 SECS

NOTE. PLEASE INCLUDE THE FOLLOWING IN THE CREDITS AT THE END OF THE VIDEO, COPY
AS IT IS

ACKNOWLEDGEMENTS

MS. ARL
TLE (Cookery 9) Quarter I
Chemicals used in Cleaning and Sanitizing Kitchen Tools & Equipment
Reference Material(s): MELCs Learners' Material in Technology
and Livelihood Education,
Home Economics (Cookery) for Grade 9 Junior High School

TLE M. Huliganga Technology and Livelihood Education

Ryan Anthony Fernandez

Music: Paradise
Author: Ikson

This video is made for educational purposed only.

Some materials used belongs to the rightful owners.
No copyright infringement intended.