The document outlines a lesson plan for the TLE 8 Cookery subject at San Jose National High School, focusing on the use and maintenance of kitchen tools and equipment. It includes objectives, content standards, learning competencies, and a series of activities designed to teach students proper cleaning and sanitizing techniques. The plan incorporates various teaching methods, including games, group activities, and assessments to ensure student understanding and engagement.

1. Republic of the Philippines
Department of Education
REGION III
DIVISION OF PAMPANGA
SAN JOSE NATIONAL HIGH SCHOOL
SAN JOSE, FLORIDABLANCA, PAMPANGA
Name of Teacher: NERISSA L. MERCADO Subject: TLE 8 (COOKERY) Date: August 5-9,2024
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
i. OBJECTIVES
Content
Standards
The learners demonstrate an understanding the use and maintenance of equipment in cookery
Performance
Standards
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning
Competencies /
Objectives
Maintain appropriate kitchen tools, equipment, and paraphernalia
 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia
 clean and sanitize kitchen tools and equipment following manufacturer’s instructions usecleaning tools, equipment, and paraphernalia in accordance to standard
operating procedures
 maintain kitchen tools, equipment, and work areas
 appreciate the importance of proper maintenance of kitchen tools, equipment, and paraphernalia
Write the LC code
for each
II. CONTENT
A. References
1. Teacher’s
Guide pages
MELCs 417-418 MELCs 417-418 MELCs 417-418 MELCs 417-418 MELCs 417-418
2. Learner’s TLE Module_Cookery TLE Module_Cookery TLE Module_Cookery TLE Module_Cookery TLE Module_Cookery

2. Materials pages 7/8_Week 2 7/8_Week 2 7/8_Week 2 7/8_Week 2 7/8_Week 2
3. Textbook
pages
4. Additional
Materials from
Learning
Resource (LR)
portal
K to 12 Basic Education
Curriculum Technology and
Livelihood education
Commercial Cooking18-33
K to 12 Basic Education
Curriculum Technology and
Livelihood education
Commercial Cooking18-33
K to 12 Basic Education
Curriculum Technology and
Livelihood education
Commercial Cooking18-33
K to 12 Basic Education
Curriculum Technology and
Livelihood education
Commercial Cooking18-33
K to 12 Basic Education
Curriculum Technology
and Livelihood education
Commercial Cooking18-33
B. Other
Learning
Resources
A. Reviewing
previous or
presenting the
new lesson
“PASS THE EGG” GAME!
Students will be given an
egg to be passed on
his/her seatmate as the
music plays. When the
music stops, the student
holding the egg will
answer the question to be
given by the teacher.
Questions:
What are the different
chemicals for cleaning and
sanitizing? Cite some
advantages and
disadvantages of using
these chemicals. Why do
we need to select
appropriate chemicals for
our ktchen tools and
Recall the meaning of the
following words:
 Cleaning
 Sanitizing
 Cleaning Agent
Review the types of chemical
for cleaning and sanitizing
kitchen tools and equipment.
Review the Five Steps
involving Cleaning and
Sanitizing
The class will allot five
minutes review in
preparation for a quiz.

3. equipment?
B. Establishing
a purpose for
the lesson
PICTURE PRESENTATION
Ask:
 What have you notice
from the picture?
 Why is it important to
clean or sanitize the
tools, utensils and
equipment that you
used in cooking?
Why is it important to clean
and sanitize kitchen tools
and equipment?
Why is it important to clean
and sanitize kitchen tools
and equipment?
Why is it important to clean
and sanitize kitchen tools
and equipment?
Why is it important to
clean and sanitize kitchen
tools and equipment?

4. C. Presenting
examples/
instances of the
new lesson
“KITCHEN MO, DESCRIBE
MO” Activity
The students will be given a
minute to describe their
own kitchen ( including
tools and equipment)
Show pictures of different
cleaning agent
- Various type acid
cleaner
- Types of abrasive
cleaner
Group the class into five. Let
the students list five ways to
clean cluttered kitchen like
what is shown in the picture.
Present this in Manila Paper.
Show pictures of a person
cleaning and sanitizing
kitchen.
D. Discussing
new concepts
and practicing
new skills #1
Ask:
 How do you assess
kitchen/kitchen
tools and
equipment?
 What are the
cleaning agents you
usually used at
home in washing
the dishes and other
kitchen tools and
equipment.
Talk about the meaning of
cleaning and sanitizing.
Ask:
 What is acid cleaner?
 What is abrasive
cleaner
Discuss the Five Steps
involving Cleaning and
Sanitizing
Discuss:
 What is sanitizing
E. Discussing
new concepts
and practicing
Discuss:
 What is cleaning
agent?
Discuss the following:
 Various type of acid
cleaner
Discuss the ff:
 Tips in washing the
dishes
Talk about the ff:
 Advantages and
disadvantages of

5. new skills #2  What are the
categories of
cleaning agent?
 Types of abrasive
cleaner
 Cleaning the kitchen chemical sanitizers
 Maintenance of
kitchen tools and
equipment
F. Developing
mastery (Leads
to Formative
Assessment 3)
Let the student share what
they have learned about
the different cleaning
agents.
 What is cleaning?
 What is cleaning
agent?
 What are the
categories of
cleaning agen?
Video Presentation:
https://
www.youtube.com/watch?
v=upricS1Bp38
After watching the video,
the students iwill be given
the following tasks:
Group 1: The students
will be given jumbled
procedures on how to clean
and sanitize kitchen tools
and equipment and they
will re-arrange it based on
the video they have
watched.
Group 2: Explain the step
by step procedure on how
to clean and sanitized
kitchen tools and
equipment.
Group 3: Prepare a shot
skit that shows the step by
step procedure in cleaning
sanitizing kitchen tools and
equipment.
Let the students share what
they have learned in washing
the dishes.
Ask the pupils on how they
sanitized kitchen tools at
home. Let them share their
experiences
G. Finding
practical
Why do we have to ensure
cleanliness in the kitchen
The students will task to
upload video in their group

6. applications of
concepts and
skills in daily
living
especially the kitchen tools
and equipment?
chat on the steps on washing
the dishes.
H. Making
generalizations
and
abstractions
about the
lesson
Kitchens can quickly
become the perfect
breaching ground for
bacteria and
germs. You can avoid this
by following the steps in cle
aning and sanitizing.
Proper storage of kitchen
utiensils can help ensure
the maintenance of a
clean, safe kitchen.
Let the students enumerate
:
 Various type of acid
cleaner
 Types of abrasive
Ask:
 What are the steps in
washing the dishes?
 How do you clean the
kitchen? Kindly share.
Ask the students to
summarize what they have
learned from this day.
I. Evaluating
learning
I. Choose the letter of the
correct answer and write it
on your notebook.
1. It is the process of
removing food and other
types of soil from a surface
such as dish, gloves, or
cutting board.
A. cleaning C. sanitizing
B. drying D. washing
2. Which of the following
cleaning agents is used
periodically on minimal
deposits and other soils that
detergents cannot remove?
A. Abrasive cleaner
Quiz

7. B. Acid cleaners
C. Detergents
D. Solvent cleaners
3. It is use for washing
tableware, surfaces and
equipment.
A. Abrasive cleaner
B. Acid cleaners
C. Detergents
D. Solvent cleaners
4. It is done by using heat,
radiation or chemicals.
A. cleaning
B. drying
C. sanitizing
D. washing
5. Which is NOT a method
using heat to sanitize
surface?
A. hot air C. steam
B. hot water D. sanitizing
J. Additional
activities for
application or
remediation
Observe how your mother
clean and sanitize kitchen
tools and equipment. Take
note of your observation.
Report your findings to the
class.
V. REMARKS
VI. REFLECTION
A. No.of learners

8. who earned 80% in
the evaluation.
B. No. of learners
who require
additional activities
for remediation who
scored below 80%.
C. Did the remedial
lessons 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
worked 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?
Checked by: ALOHA S. MANIO Date: ___________________
School Head