The document outlines a lesson plan for a Grade 9 cookery remedial class focused on cleaning, sanitizing, and storing kitchen tools and equipment. It emphasizes the importance of proper cleaning to prevent bacteria and accidents, detailing learning competencies and definitions of cleaning chemicals, cleaning processes, and sanitizing. Key learning goals include identifying cleaning agents, following manufacturer instructions, and adhering to standards for cleanliness.

1. RAMON JR R. BLANQUERA,
PHD –A&P
MASTER TEACHER II
GRADE 9-COOKERY
REMIDIAL CLASS
LESSON 1: CLEAN, SANITIZE & STORE
KITCHEN TOOLS & EQUIPMENT

2. LEARNING
COMPETENCIES:
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
and
Store cleaned kitchen tools and

3. INTRODUCTION:
It is important to clean, sanitize
and store equipment properly for
us to avoid bacteria from
penetrating or accidents. Cleaning
and sanitizing the equipment is
essential because it helps us to be
more secured, far from bacteria
and others causes of illnesses.

4. TERMINOLOGIES :
Cleaning chemicals
• These are compounds that are used to get rid of dirt, dust,
blemishes, bad scents and clutter on surfaces. It is usually in
the forms of liquid, powder, spray or granule.
Cleaning
• It is the process of removing unwanted substances, such as
dirt, infectious agents, and other impurities, from an object or
environment.
Sanitizing
• It is the process of cleaning something to make it free of
bacteria or diseases causing elements.