This document outlines a lesson plan on cleaning, sanitizing, and storing kitchen tools and equipment. The learning competencies are to identify cleaning chemicals, prepare cleaning agents properly, clean and sanitize tools according to standards, and store cleaned tools. The introduction emphasizes the importance of proper cleaning, sanitizing and storage to avoid bacteria and prevent illnesses. Key terminology defined includes cleaning chemicals, cleaning, and sanitizing.

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.