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Cookery 10 Lesson Plan - Demo

1) The document outlines a lesson plan for Grade 10 students on sanitizing kitchen tools and working areas. It includes objectives, subject matter, procedures, and an evaluation. 2) The lesson plan covers defining and identifying sanitizing methods, differentiating cleaning from sanitizing, and appreciating the importance of sanitizers. 3) Procedures include a video presentation on cleaning and sanitizing steps, a discussion of sanitizing methods, and group activities to reinforce the lesson.

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Chema Paciones
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875 views5 pages

Cookery 10 Lesson Plan - Demo

1) The document outlines a lesson plan for Grade 10 students on sanitizing kitchen tools and working areas. It includes objectives, subject matter, procedures, and an evaluation. 2) The lesson plan covers defining and identifying sanitizing methods, differentiating cleaning from sanitizing, and appreciating the importance of sanitizers. 3) Procedures include a video presentation on cleaning and sanitizing steps, a discussion of sanitizing methods, and group activities to reinforce the lesson.

Uploaded by

Chema Paciones
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
MIMAROPA Region
Division of Palawan
ISUGOD NATIONAL HIGH SCHOOL
----------------------------------------------------------------------------------------------------------------

LESSON PLAN IN GRADE 10 COOKERY

I. OBJECTIVES:
At the end of the period, students are expected to:
1. Define sanitizing ;
2. Identify the different sanitizing methods
3. Differentiate cleaning from sanitizing;
4. Appreciate the importance of sanitizers in maintaining our kitchen and
premises.

II. SUBJECT MATTER:


A. Content: Sanitizing Kitchen Tools and Working Area.
References : Cookery 9 / K to 12 – TLE Module, Commercial Cooking, Web site
Pages : 48-52 / 20-21
B. Content Standard: The knowledge, skills, and attitudes required in classifying
sanitizing methods.
C. Performance Standard: Select a safer and economical way of cleaning and
sanitizing Kitchen tools and premises..
D. Learning Competencies: Maintain Kitchen tools and working area.
E. CODE: TLE_HECK9SD-Ila-7

F. Applied knowledge content with the following teaching areas:


Arpan – Culture base
Science –Sanitizing Methods
Mathematics- No. of times to sanitize
Mapeh – Multiple intelligence
Values – Importance of maintain kitchen tools and premises clean

G. Instructional Tools/Materials:
a. Laptop
b. Projector & white screen
c. Printed Pictures
d. Band paper
e. cartolina

H. Instructional Strategies:
1. Power point presentation
2. Film Viewing
3. Groupings
4. Oral participation and discussion
III. PROCEDURE:
A. Preparation
1. Classroom management
2. Prayer
3. Greetings
4. Attendance check
5. Classroom Rules

B. Recall
Review of past lesson.
Guide question/s:
1. What was our lesson yesterday? Yesterday, our lesson is about
Cleaning and the different
cleaning agents.
Very good!
2. What have you understand about Cleaning is the process of
Cleaning? removing Food and other types of
soil from a surface.
You’re right!

3. What about the different cleaning The different cleaning agents are:
Agents, can you enumerate them? 1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive cleaners.
Very Good!

C. Motivation:
Picture presentation.

1. What can you say about the pictures?


2. Would you like to have such a clean kitchen?
3. Do you have idea how our grandparents do the cleaning of their kitchen
tools and premises?

Please read the objectives of todays lesson.

D. Unlocking Difficulties

DIRECTIONS: Given the scrambled letters below, unscramble them to get a


word or a group of words related to cleaning and maintaining kitchen premises. Write
your answer opposite each item.

1. AINSZTEI - SANITIZE______________
2. PENMEQUTI - EQUIPMENT____________
3. NGILCAEN - CLEANING_____________
4. CNKTIEH - KITCHEN_______________
5. LCEHIMAC - CHEMICAL_____________
E. Lesson Proper.

Teacher Activity Students activity


Activity:
Video presentation on Cleaning Student’s will attentively listen and
and Sanitizing. view the video presentation.

Group the class in four. Ask them


to list down the steps in cleaning and 1. Scrape left over food to garbage can.
sanitizing as shown in the video. 2. Wash the dishes with hot soapy water.
3. Rinse the dishes.
4. Sanitized in warm water and approved
sanitizer.
Very good! 5. Air dry.

Analysis:

1. How did you find the activity? Easy/difficult


2. What did you feel when you’re Exited/ nervous
asked to list down the steps in cleaning
and sanitizing kitchen utensils

Abstraction:
How will you differentiate Cleaning is the process of removing
Cleaning from sanitizing? food and other types of soil from a surface.
While, Sanitizing is removing or eliminating
germs or bacteria that are visible to our
eyes.

How many times should we For food establishment, it should be


sanitize our kitchen tools and premises? daily.
For household use, can be once a
week.
Lecture/ discussion on the
Methods of Sanitizing.

Generalization:

Why is it important to clean and


sanitize kitchen tools and premises?

Application:

Group the class according to their Rubrics for group Task.


abilities. Ask them to ;
1. Compose and Sing about the SCORE CRITERIA
lesson. 5 Creatively and neatly done showing
2. Make a poster about the lesson. much relevance to the given topic
3. Role play related to the lesson. 4 Creatively done and neat enough
with relevance to the given topic
3 Creatively done and neat enough
but no relevance to the given topic
2 Simply done and neat enough but
not so relevant to the given topic
1 Poorly done with erasures and
irrelevant to the given topic

F. Evaluation:

Identify the statements below. Write your answer in ¼ piece of paper.

__Sanitizing______ 1. Removing or eliminating germs or bacteria that are visible to our eyes.
___Cleaning______ 2. The process of removing food and other types of soil from a surface.
___Hot water_____ 3. What is the cheapest and easiest way to sanitize through heat?
__ Chlorine______ 4. The most common way to sanitize with the use of chemical.
Radiation _____ 5. Which of the three method of sanitizing is not recommended for food
establishment.
6 – 8, What are the 3 ways to sanitize through Heat?
__Hot water__________ ____Hot air_____ __Steaming_______

9-10, Aside from chlorine, what are the other two chemical sanitizers?
_________Iodine_____ ___quaternary ammonium____

G. AGREEMENT:

1. Read/study the History of Appetizer.


2. Post kitchen rules and regulations on our group chat. No duplication of
work.
Reference:
LM cookery 9, pp. 56-57
Google search

Observer :

JENNIFER S. PERIAS
Master Teacher-1
EMMA D. ANTONIO
Grade 9 TLE Teacher

Date: July 16,2019


-----------------------------

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