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LP Lesson I Cookery

This document outlines a lesson plan for teaching students how to clean, sanitize, and store kitchen tools and equipment. The objectives are for students to recognize tools that need cleaning, identify appropriate cleaning chemicals, clean and sanitize tools according to standards, and safely store tools. The lesson content discusses these topics and includes materials like a laptop and reference materials. The procedure involves motivation, developing the lesson through discussion of tools, chemicals, and cleaning/storage methods, student application through demonstrations, and an evaluation with a test on spelling, multiple choice, and an assignment asking students to clean kitchen tools at home.

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Carol Cabanit
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79 views2 pages

LP Lesson I Cookery

This document outlines a lesson plan for teaching students how to clean, sanitize, and store kitchen tools and equipment. The objectives are for students to recognize tools that need cleaning, identify appropriate cleaning chemicals, clean and sanitize tools according to standards, and safely store tools. The lesson content discusses these topics and includes materials like a laptop and reference materials. The procedure involves motivation, developing the lesson through discussion of tools, chemicals, and cleaning/storage methods, student application through demonstrations, and an evaluation with a test on spelling, multiple choice, and an assignment asking students to clean kitchen tools at home.

Uploaded by

Carol Cabanit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION I
PANGASINAN DIVISION II
Binalonan
UMINGAN NATIONAL HIGH SCHOOL
Umingan, Pangasinan
I. Objectives:
At the end of the lesson the students are expected to:
a. Recognize kitchen tools and equipment to be cleaned and sanitize
b. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment
c. Clean and sanitize kitchen tools in accordance with prescribed standards
d. Store kitchen tools and equipment safely in the designated space
II. Learning Content:
Topic: Clean, Sanitize, and Store kitchen tools and equipment
Materials: Laptop, chalk, blackboard
Reference: Technical-Vocational-Livelihood Home Economics Cookery Manual
Quarter 1: pages 28-46.
Integration: Math and Science
III. Procedure:
A. Preliminary Activities:
1. Opening prayer
2. Greetings
3. Checking of attendance
B. Motivation:
I will show a picture of well-organized and clean kitchen and the students will able to
tell something about the picture.
C. Development of the lesson:
1. What are the cooking materials?
2. How to take care of glass?
3. What are the kitchen tools and equipment?
4. What are the chemicals used in cleaning and sanitizing kitchen tools and
equipment?
5. How to clean, remove stains, sanitize and store?
D. Abstraction:
For you as a student how it is important to know the different tools and equipment
in cooking for our daily life?
E. Application:
The class will be divided into 3 groups. Each group will prepare a short
demonstration about the proper use and cleaning of kitchen tools and equipment.
IV. Evaluation:
TEST I: JUMBLED LETTERS: Write the correct spelling opposite to the scrambled letters.
1. AINSZTEI - ___________________
2. CNKTIEH - ___________________
3. LCEHIMAC - __________________
4. NGILCAEN - __________________
5. PENMEQUTI - _________________
TEST II : MULTIPLE CHOICE: Read the following statements carefully. Choose the
letter that best describes the statements. Write your answer in the space provided.
____1. Which of the following knife is used for trimming and pairing fruits and
vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
______2. Which of the following should be practiced when using s cutting board to
reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food.
b. Keep separate chopping board for your meat and your vegetables.
c. Clean the chopping board if needed.
d. Scrape chopping board before using.
_____3. Small pieces or portions of highly seasoned food, usually serve before a meal
to induce and stimulate one’s appetite.
a. Appetizer b. Dessert c. Hamburger d. Salad dressing
_____4. Which of the following is the proper order in washing the dishes?
a. Utensils, chinaware, silverware, glassware
b. Silverware, utensils, glassware, chinaware
c. Chinaware, glassware, utensils, silverware
d. Glassware, silverware, chinaware, utensils
_____5. Which of the following is a material used for salad making and dessert that
need great care to ensure long shelf life?
a. Glass b. Aluminum c. Cast iron d. Stainless steel

V. Assignment:
Ask your mother to assign you to clean all the tools and kitchen utensils used in the
preparation of food of your family for dinner. In 4 or 5 paragraphs, write in your paper what you will
do to accomplish the task successfully.

Prepared by:

CAROL C. CABANIT
SHS Teacher II

Checked by:

WILMART S. CASARENO, M.Ed.


OIC, Office of the Asst. Principal

Approved by:

LORETO V. BORILLO, Ed.D.


Principal IV

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