7

Quarter 3
Lesson Exemplar Lesson

for TLE 5

IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

Lesson Exemplar in TLE Grade 7
Quarter 3: Lesson 5 (Week 5)
SY 2024-2025

This material is intended exclusively for the use of teachers participating in the implementation of the MATATAG K to 10 Curriculum during the School
Year 2024-2025. It aims to assist in delivering the curriculum content, standards, and lesson competencies. Any unauthorized reproduction, distribution,
modification, or utilization of this material beyond the designated scope is strictly prohibited and may result in appropriate legal actions and disciplinary measures.

Borrowed content included in this material are owned by their respective copyright holders. Every effort has been made to locate and obtain permission
to use these materials from their respective copyright owners. The publisher and development team do not represent nor claim ownership over them.

Development Team

Writer:
• Dr. Lorena A. Castro (Philippine Normal University, Manila)
Validator:
• Victor S. Rosales, PhD (Mindanao State University – Iligan Institute of Technology)

Management Team
Philippine Normal University
Research Institute for Teacher Quality
SiMERR National Research Centre

Every care has been taken to ensure the accuracy of the information provided in this material. For inquiries or feedback, please write or call the Office
of the Director of the Bureau of Learning Resources via telephone numbers (02) 8634-1072 and 8631-6922 or by email at blr.od@deped.gov.ph.
TLE/QUARTER 3/ GRADE 7
I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES

A. Content
Standards The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.

B. Performance
Standards The learners are expected to apply skills in food preparation and services following safety precautions.

C. Learning Learning Competency:

Competencies Identify the common tools and equipment used in the food preparation and service industry.
and Objectives Learning Objectives:
After the day’s lessons, the learners are expected to:
1. Discuss common tools and equipment used in food preparation, service, and industry.
2. Explain how common food preparation and service tools and equipment are used following the industry standards.
3. Demonstrate how food preparation and service tools and equipment are properly maintained.
4. Show the importance of acquiring knowledge and skills on the correct usage and maintenance of different food
preparation and service tools and equipment.

D. Content Food preparation and service tools and equipment, their uses, and maintenance.

E. Integration Proper knowledge of different food preparation and service tools and equipment and their uses will ensure long-term
use of the kitchen and food service tools and equipment.
This lesson can be integrated and related to:
SDG 3: Good health and well-being, specifically on the proper and safe use of different kitchen tools, especially knives.
SDG 12: Responsible Consumption and Production: Emphasizing the importance of using the right, good-quality kitchen
tools that help prepare and utilize food ingredients efficiently and economically helps prevent food waste and spoilage.

II. LEARNING RESOURCES

Castro, L.A. (2016). Teacher-made module in Food and Beverage Service pp.23-28
Harris, J. (2019, May 31). 40 common cooking terms to make you sound like a pro in the kitchen. Kidspot. http://www.kidspot.com.au/meal-
planning/Tools-40-common-cooking-terms+7108+753+article.htm
Meathead. (2017, October 9). Important weights, measures, calculators, conversions, and rules of thumb.
http://amazingribs.com/cooking_weights_measurements_conversions

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III. TEACHING AND LEARNING PROCEDURE NOTES TO TEACHERS
A. Activating Prior DAY 1 Expected Responses:
Knowledge 1. Short Review: 7 Principles of HACCAP
From the photos shown, kindly 1. Conduct a hazard analysis
analyze and relate them to the seven 2. Determine Critical Control
principles of HACCP that we Points (CCPs)
discussed in our previous lesson. 3. Set Critical Limits
4. Define Monitoring Procedures
5. Implement Corrective actions.
6. Establish verification
2. Feedback procedures
Is there any clarification you would like to ask before we proceed to today’s 7. Create record-keeping
lesson? procedures.
• Why do you think we need to be aware of the HACCAP principles?
After the short review, the teacher
• Are there any other questions you would like to clarify about HACCAP? needs to ask the students if they
still have any questions from the
previous lesson to raise.
B. Establishing 1. Lesson Purpose: At the end of the lesson, the students will be able to:
Lesson Purpose • Identify and describe kitchen or food preparation and food service tools and
equipment.
• Explain the function of different food preparation and service tools and
equipment.
• Note the importance of proper use and maintenance of food preparation,
service tools, and equipment as sustainable practices in the food industry.

2. Unlocking Content Area Vocabulary

Definition of Terms:
Essential words to ponder:
• Food Safety - refers to proper handling, preparing and storing foods in a way
that will best reduce the risk of individuals becoming sick from foodborne
illnesses.
• Food Sanitation – refers to hygienic practice applied in the kitchen to
ensure safe and clean food preparation, processing, production, packaging
and storage.
2
 • Kitchen -a room especially set apart and containing the necessary utensils
for cooking food.
• Kitchen Equipment- refer to the larger items in the kitchen that handle the
bulk of the preparation and cooking processes.
Ex. Stoves, chillers, freezers, microwaves, blenders, etc.
• Kitchen Tools – is a kitchen device or implements, hand held and used to
perform a particular function.
Ex. Tongs, flat wooden spatula, measuring cups and spoons, vegetable peeler,
chef’s knives, kitchen shears, strainer, whisk, cutting boards, etc.
• Proper Maintenance – correct use, washing, cleaning, drying, and storage of
food preparation and food service tools, utensils, and equipment for prolonged
use and durability.
C. Developing and SUB-TOPIC 1: Food Preparation Tools and Equipment Picture Analysis: The teacher may
Deepening ask his/her students to describe
1. Explicitation: Picture Analysis
Understanding the photo posted.
Can you describe what the photos try to
show us?
After the picture analysis, the
Source: https://www.culinarymd.org/culinary-skills-
1---unit-3.html teacher can simply ask the
students what other cooking tools
they have at home.

To make the lesson more

interesting to the class, the teacher
can give this word puzzle
activity first.
2. Worked Example: The teacher will call some students
Aside from the photos that were shown a while ago, can you mention some food to go in front and draw direction
preparation or kitchen tools and equipment you have at home? lines to mark their found word/s
from the puzzle.
3. Lesson Activity: Word Puzzle
Direction: Can you find all the cooking tools and cooking terms in this Words to search are found in the
wordsearch? Words can go in the following direction: box below.

3
 Key to correction:
H E C L L G L A S S P L D L W
H M E A S U R I N G C U P D D
F I R P J I G S R P E E L S C
Q Q A S B L E N D E R W T K H
D A M R C R O V R G W O S N O
T Y I E N O K V K G V B Z I P
B W C M P Z F E L E C F S F W
U I S S G P J Z N W H O Q E N
Q F R Y I N G P A N S H I E R
Y T E Q U I P M E N T R C G A

Knife Chop Oven Blender Frying pan The teacher will do the lecture on
Equipment Ceramics Spoon Measuring cup Glass Food preparation tools and their
uses while students are listening
and can give some reactions or
Lecture/Discussion: share some of their real-life
Food Preparation or Kitchen Tools and its Uses cooking experiences at home.
A. Cooking Materials and Utensils:
1. Aluminum material cooking utensils is the best for
all-around use. It is the most popular, lightweight,
attractive, and less expensive. It is available in sheet
https://www.slideshare.net/slideshow/tletoolspptx/256
or cast aluminum.
706472

2. Stainless Steel is the most popular material used for

tools and equipment but is more expensive. It is easier
to clean and shine and may be bought in many
gauges, from light to heavy.
https://www.amazon.in/Cook-Home-Piece-Stainless-
Cookware/dp/B002C5N882

3. Glass is good for baking but impractical for top or

cooking. Great care is needed to ensure a long shelf
life.

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4. Cast Iron is sturdy but must be kept oiled to avoid

rusting. Salad oil without salt or shortening can be
rubbed inside and out and dried.
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china.com/product/bKpmirByCHRq/China-Cast-Iron-
Cookware-Camping-Set.html

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 5.Ceramic and heat-proof glass are used especially for
baking dishes, casseroles, and measuring cups. Glass
and ceramic conduct the heat slowly and evenly.

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Ceramic-
Bakeware/s?keywords=Bakers+%26+Casseroles&rh=n%
3A289671%2Cp_n_material_browse%3A316631011&c=t
s&ts_id=289671

6. A double boiler is used when the temperature must

be kept below boiling point, such as for egg sauces and
puddings, and to keep food warm
without overcooking.
https://www.quora.com/What-s-the-best-pot-for-a-
cheese-fondue-Tempted-by-a-copper-one-but-I-ve-heard-
they-don-t-work-so-well
7.Teflon is a special coating applied inside aluminum or
steel pots and pans. It prevents food from sticking to the
pan. It is easier to wash and clean; don't scratch the
Teflon coating with a sharp instrument such as a knife or
fork. Use a wooden or plastic spatula to turn or mix food
https://www.slideshare.net/RAMONVENEZUELA1/kitc inside.
hen-tools-and-equipmentpptx

B. Kitchen Tools
1. A baster is handy for returning some of the meat or
poultry juices from the pan to the food. Basting brushes
can be used for the same purpose, but they are also
convenient for buttering the tops of breads and baked
goods after they come out of the oven.
https://gltnhs-tle.weebly.com/lesson-11.html
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china.com/product/kCcxGDOKEMhY/China-Heavy-
Duty-Office-Chair-Nylon-Adjustable-Armrest-with-Metal-
Frame.html
2. Can, bottle, or cartoon opener used to open a food
tin, preferably with a smooth operation and
comfortable grip and turning knob.

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china.com/product/kCcxGDOKEMhY/China-Heavy-
Duty-Office-Chair-Nylon-Adjustable-Armrest-with-Metal-
Frame.html

3. Colanders, also called vegetable filters, are essential

https://pt.slideshare.net/nancymorandante/lesson-4-
tools-utensils-and-equipment-needed-in-egg-
for various tasks, from cleaning vegetables to straining
preparation?next_slideshow=true
pasta or tin contents.

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 4.Dredgers – are used to shake and sprinkle flour, salt,
and pepper on meat, poultry, and fish.
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handle-jv/

5. Emery boards/sharpening steel – is used to sharpen

long knives.

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38-smith%27s+diamond+sharpening+rod

6.Funnels- made of various sizes of stainless steel,

aluminum, or plastic, used to fill jars.

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7. Cutting Board is a wooden or plastic board where

meats and vegetables can be cut.

http://thecuratedcrave.com/shop/quirky-bamboo-
cutting-board-with-storage-containers/ 8. Graters are used to grate, shred, slice, and separate
foods such as carrots, cabbage, and cheese.

https://www.alibaba.com/showroom/4-sides-vegetable-
slicer-grater.html
9. Handy Poultry and roasting tools make it easier to
lift a hot roasted turkey from the roaster to the serving
platter without falling apart

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10. Kitchen shears are practical for opening food

packages, cutting tape or string, or removing labels or
tags from items. Other cutting tools, such as box
cutters, are just as handy, especially for opening
packages.
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henckels-international-5-pc-scissors-set.html

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 11. A pasta spoon or server transfers a little or a lot of
pasta to a waiting plate without mess. Pasta spoons are
best used with spaghetti or other long pasta noodles.
You can use a large slotted serving spoon for short
https://gltnhs-
portions of pasta.
tle.weebly.com/uploads/9/6/1/1/96118694/k_to_12_
commercial_cooking_learning_module.pdf

12. A potato masher is used for mashing cooked

potatoes, turnips, carrots, or other soft-cooked
vegetables.

https://www.reddit.com/r/food/comments/awobd/is_
the_garlic_press_a_devilish_invention/

13. Rotary eggbeater – used for beating small

quantities of eggs or batter. The beaters should be
made of stainless steel.

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mkevt=1&mkcid=28

14. Scraper - a rubber or silicone tool to blend or

scrape the food from the bowl, metal, silicone, or
plastic egg turners or flippers

https://quizizz.com/admin/quiz/5e8088f8dd370f001b
03a359/tools-and-equipment-for-processing-food

15. Seafood serving tools make cleaning seafood and

removing the shell much more accessible. For cooking
seafood, utensils will vary depending on what you are
cooking.

https://www.walmart.com/ip/Amco-8-piece-Stainless-
Steel-Constructed-Seafood-Serving-Set/49424681

16. Spatula – is used to level off ingredients when

measuring and to spread frostings and sandwich
fillings.

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spatulas

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 17. Two-tine fork – used to hold meats while slicing
and to turn solid pieces of meat while browning or
cooking. Made of stainless steel and with a heat-proof
handle.
https://quizlet.com/216031750/cooking-utensils-list-
that-every-kitchen-needs-flash-cards/

18. Wooden spoons are used for creaming, stirring,

and mixing. They should be made of hardwood.

http://paddustiphouse.blogspot.com/2014/05/list-of-
spoons.html

C. Measuring Tools
1. Measuring spoons are used to measure small
quantities of dry and liquid ingredients.

https://en.wikipedia.org/wiki/List_of_food_p
reparation_utensils
2. Measuring cups and spoons for dry ingredients
- used to measure solids and dry ingredients, such
as flour, fat, and sugar. It is commonly made of
aluminum or stainless material. Sizes range from 1,
1⁄2, 3⁄4, and 1⁄4 (nested cups) to one gallon. warp,
https://www.ifyougiveablondeakitchen.com/b
aking-tools-for-measuring/ causing inaccurate measurements.

3. Measuring cups for liquid ingredients are

commonly made of transparent, heat-proof glass so
that liquid can be seen. The quantity of liquid
https://www.slideshare.net/slideshow/tletools ingredients measured is different in a dry measuring
pptx/256706472
cup.
4. Portion scales – are used to weigh serving
portions from one ounce to one pound.

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ucts.asp?Class1=MEASURING+TOOL

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 5. Household Scales – are used to weigh large
quantities of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetables, and meat up to
25 pounds.
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mechanical-clock-silverplated-on-heavy-solid-
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6.Temperature scales – are used to measure heat

intensity. Different thermometers are used for
various purposes in food preparation – for meat,
candy, or deep-fat frying.
https://www.thekitchn.com/kitchen-tools-
oven-thermometer-137544

7. Scoops or dippers are used to measure

servings of soft foods, such as fillings, ice cream,
and mashed potatoes.
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100057666720334/

D. Cutting Tools: There are many knives, each with a specialized use.
1, Butcher knife – is used to section raw meat,
poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones. Butcher knives
are made with heavy blades with a saber or flat
grind.
https://quizlet.com/432516618/types-of-
knives-flash-cards/

2. French knife – is used to chop, dice, or mince

food. Heavy knives have a saber or flat grind.

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public.html

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 3. Roast beef slicer – is used to slice roasts, ham,
and thick, solid cuts of meats.

https://www.knivesandtools.com/en/pt/-
wusthof-gourmet-steak-knife-12-cm.htm

4. Kitchen knives, often referred to as cook's or

chef's tools, are a must for all kitchen tasks,
from peeling an onion and slicing carrots to
carving a roast or turkey.

https://dir.indiamart.com/mumbai/cutlery-
knives.html?biz=10

5. Citrus Knife - is used to section citrus fruits. The

blade has two-sided, serrated edge.

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le_Lite.html
7. Paring knife – is used to core, peel, and section
fruits and vegetables. Blades are short and concave
with hollow ground.

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Paring-Knife-Set/41766671

8. A vegetable peeler is used to scrape vegetables,

such as carrots and potatoes, and to peel fruits. The
best ones are stainless steel with a sharp double
blade that swivels
https://www.slideshare.net/slideshow/tletoo
lspptx/256706472

E. Equipment
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance, such as a range or a refrigerator. Equipment like ranges, ovens, and
refrigerators (conventional, convection, and microwave) are mandatory in the
kitchen or any food establishment.
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 1. Refrigerators/freezers –A refrigerator or freezer is
an insulated box equipped with a refrigeration unit
and controls to maintain the proper inside
temperature for food storage.
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rs/posts/why-did-navjot-singh-sidhu-put-the-
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htt/1608938629129067/

2. Oven - a chamber or compartment used for

cooking, baking, heating, or drying.

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germania-tud-5c-61-a-x-futura-series-90cm-
range-cooker
3. Microwave ovens have significantly increased
their use in the food industry. Foods can be prepared
ahead of time, frozen or refrigerated during the slack
periods, and cooked or heated quickly in microwave
https://slideplayer.com/slide/5969808/
ovens.
4. Auxiliary equipment like griddles, tilting skillets,
broilers/grills, steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting equipment (meat slicer,
food choppers, grinders), mixers and bowls, pots, and
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vector/metallic-kitchen-appliances-blender-
toaster-coffee-machine-meat-ginder-kettle- establishments, some with specialized uses and some
isolated_136577152.htm
are optional.
5. Blenders are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food. A blender
is a handy appliance. They vary in the amount of
power (voltage/wattage).
The teacher will ask the learner to
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describe what is in the picture.
6. Food Processor - To puree’ cooked food, chopped • Each picture presented will be
nuts, and emulsify sauces. Special disks that slice, described by the learners
shred like julienne foods can be added. based on the posted guide
questions.
https://techinfus.com/expert/en/article/re Possible answer of the learners:
views/opisanie-kuhonnogo-kombajna-
kenwood-fp925.html
Picture #1
11
Day 2 I can see ample tableware used
when there is a buffet service style
SUB-TOPIC 2: Food Service Tools and Equipment
on some occasions I attended, like
1. Explicitation: Picture Analysis debuts, weddings, and baptisms.
Picture #2
We usually see that kind of table
set-up in the hotels.
Picture #3
https://www.theknot.com/marketplace/el https://luxelistreviews.com/blog/pa I can see spoons, forks, knives,
mina-catering-and-event-management-fort- https://www.youtube.com/watch?v=f29Hn
washington-ma-245985
ge/53/
t9JaUI etc.
Picture 1 Picture 2 Picture 3
Question/s: Question/s: Question/s: The teacher will ask the given
• Can anyone describe • Where do we usually
• Can somebody mention follow–up questions to lead the
what you can see in find this table set up?
all the table wares in the class and give them idea/s
this picture? picture? regarding the actual day’s lesson
• Follow-up question: Do • Follow-up Question: Do topic.
you know what we call you know what we call
those big tablewares tableware by its use and Learners may respond that we
where served foods are features? usually see those tables set up
placed? when attending special occasions
2. Worked Example: in the hotel.
Do you have any idea/s where we usually see these table set-ups? What do you
think those shown photos are trying to imply to us? Learners can mention some table
wares they have or used at home,
3. Lesson Activity:
like:
Yesterday, we tackled different food preparation and kitchen tools. To continue
Plates, placemats, cups, glasses.
today, we will discuss the various tools, utensils, and equipment that are usually
Etc.
used in any food service establishments or at home when food is served on the
table for us to eat. From the photos shown a while ago, can you mention some
The teacher will show the different
tableware you can find in any food service establishments you could have already
food service tools, materials, and
dined in?
equipment using downloaded
Lecture/Discussion:
photos from Google or Realia once
Holloware – is used to hold foods and with hollow space. It is a hollow container available in the school foods
made from silver metal material tableware such as sugar bowls, coffee creamers, laboratory room and explain each
coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat use in as much detail as possible.
plates, and other metal items that went with the dishware on a table, where dishes
or foods during special occasions are placed. Before the Lecture Discussion of
the day’s topic, the teacher will ask
about some dyad activity where two
12
 learners can act out some
scenario/s at home that deal with
washing the dishes through a
pantomime (acting without talking).
Learners may volunteer to present
at least two scenarios showing
Chafing dish, silver food vessel/container proper maintenance of kitchen
Flatware refers to table utensils made from silver, acrylic, plastic, and stainless tools, utensils, and equipment
steel used to hold, serve, and eat foods, such as spoons, forks, knives, and plates they are applying in their homes.
designed flat to be placed on the table. • Then, the teacher will process
the pantomime activity by
calling some students to
interpret what the two
performers have shown
regarding the proper
Source:https://www.allrecipes.com/article/flatware-vs-silverware/ maintenance of food
Glassware is an object made of glass used for drinking liquids or beverages. preparation tools, utensils,
and equipment.
For the learners to clearly
understand the lesson topic for the
day, a detailed explanation of
proper cleaning, sanitizing, and
Source https://en.wikipedia.org/wiki/List_of_glassware Facebook, Shenker Genova
storing kitchen tools, utensils, and
equipment will be given

As the teacher discusses the topic,

she can relate some real-life
situations related to the day’s
Source Source https://www.freepik.com/free-photo/top-view-cutlery- topic.
https://dictionary.cambridge.org/us/dictionary/english/c arrangement_29800944.htm
rockery

Crockery or Chinaware – often refers to Cutlery refers to hand-held table

tableware made from a ceramic material implements used by guests for cutting and
usually made in China. These are the eating food. It includes spoons, forks,
plates (dinner plate, breakfast plate, knives, and tongs.
salad plate, bread plate), cups, saucers, The teacher can also ask some
and dishes used during meals. learner/s to share their real-life
Source https://dictionary.cambridge.org/us/dictionary/english/crockery
experiences on how they
performed their roles in washing
13
(To apply what the students learned during the lesson, an additional activity the dishes and maintaining their
will be given. See worksheet #1 for the activity which students will accomplish.) kitchen tools, utensils, and
equipment at home.
DAY 3
SUB-TOPIC 3: Proper Maintenance of Kitchen or Food Preparation Tools,
Utensils and Equipment

1. Explicitation: Picture Analysis

Question: Can anyone from the class describe
what the photo would like to tell us?

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2. Worked Example:
The teacher then relates the response/s of the learners on how they maintain their
kitchen or food preparation tools, utensils, and equipment at home.
Follow-up Questions:
1. Are you helping your mom clean or wash the dishes after eating your meals
at home?
2. Why must you clean and sanitize all your kitchen tools, utensils, and
equipment at home?

3. Lesson Activity:
The teacher will ask the learners to describe the
posted photo.

https://home.howstuffworks.com/home-improvement/household-
hints-tips/cleaning-organizing/how-to-maintain-a-fresh-
bathroom.htm

Definition of Cleaning - Cleaning and sanitizing procedures must be a part of the

standard operating procedures that comprise your food safety program. Improperly
cleaned and sanitized surfaces allow harmful microorganisms to be transferred
from one food to another.
1. Cleaning removes food and other soil types from a surface, such as a dish,
glass, or cutting board. Cleaning is done with a cleaning agent that eliminates
food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-
contact surface is the surface of equipment or utensils that food normally comes
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 into contact with.) For example, glass cleaners, some metal cleaners, and most
bathroom cleaners cannot be used because they might leave an unsafe residue
on the food contact surface. The label should indicate if the product can be used
on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easier.
Categories of Cleaning Agents:
a. Detergents – Routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include
dishwashing detergent and automatic dishwasher detergent.
b. Solvent cleaners – Use periodically on surfaces where grease has burned.
Solvent cleaners are often called degreasers.
c. Acid cleaners – Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners often remove scale in washing
machines and steam tables.
d. Abrasive cleaners – Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. If not properly cleaned food that comes into contact with these
surfaces could become contaminated.

https://www.pinterest.com/p https://commons.wikimedia. https://www.powerhousehydr

in/553098397979773312/ org/wiki/Category:Sodium_hy oponics.com/how-to-clean-
Detergents & Solvent Cleaners droxide your-hydroponic-system/
Acid Cleaners Abrasive Cleaners

2. Sanitizing Methods
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals
are commonly used to sanitize a restaurant; radiation is rarely used. The item
to be sanitized must first be washed before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and
so will be less effective on a surface that has not been adequately cleaned.
Heat. There are three methods of using heat to sanitize surfaces – steam, hot
water, and hot air. Hot water is the most common method used in restaurants.
If hot water is used in the third compartment of a three-compartment sink, it
must be at least 171°F (77°C). If a high-temperature ware washing machine is
used to sanitize cleaned dishes, the final sanitizing rinse must be at least
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 180°F (82°C). For stationary racks, single-temperature machines must be at
least 165oF (74°C). Cleaned items must be exposed to these temperatures for
at least 30 seconds.
Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers.
The three factors that must be considered are:
1. Concentration -- Too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
2. Temperature – Generally, chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C).
3. Contact time -- For the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length.
A. Cleaning and sanitizing utensils:
There are three steps needed to clean and sanitize utensils effectively.
1. Cutting boards, bowls, and knives must be thoroughly washed in
warm, soapy water. After washing, the utensils should look clean, with
no food or anything else visible. Effective cleaning will remove most of the
dangerous bacteria present. Sanitizing will then kill any that might
remain.
2. A dishwasher sanitizes effectively if it has a hot wash and drying cycle. If
you do not have a dishwasher, you must sanitize in a sink using a
chemical sanitizer or boiling water. If using a chemical sanitizer such as a
sodium hypochlorite– or quaternary ammonium–based solution, ensure
that it can be safely used for sanitizing, eating, drinking, and cooking
utensils. Follow the instructions on the container carefully, as different
sanitizers work differently. If you are using boiling water, take extra care
to avoid being scalded. All utensils must then be thoroughly dried before
they are re-used. Air-drying is best, but tea towels can also be used. Be
sure that the tea towels are clean, though.
3. If you are washing up at an event being held outdoors, ensure you have
access to plenty of hot water. If hot water is not available, disposable eating
and drinking utensils should be used, and enough cooking utensils should
be provided to last the duration of the event so that
washing up is unnecessary.
B. Cleaning kitchen premises: Cleaning your kitchen regularly is vital to keep
it looking its best and remove all the germs and bacteria that accumulate
periodically in the kitchen a rea. There are several surfaces around the kitchen,

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 and by making a homemade cleaning solution, you can easily clean most of
the surfaces with one basic mixture of household ingredients that are probably
already in your kitchen cupboards.
C. Storing of Washed Utensils
1. They should be stored in a clean, dry place
that is adequately protected against
vermin and other sources of
contamination.
2. Cups, bowls, and glasses must be inverted
for storage.
https://www.flickr.com/photos/108441623@N02/

3. When not stored in closed cupboards or

lockers, utensils and containers must be
covered or inverted whenever possible.
Utensils must be held on the bottom
shelves of open cabinets below the working
top level.
https://www.pinterest.com/branicka0581/
4. Racks, trays, and shelves must be made of imperious, corrosive-resistant
materials, non-toxic, smooth, durable, and resistant to chipping.
5. Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but using clean and removable towels for
lining drawers is acceptable.
D. 10 Steps for Organizing Kitchen Cabinets
One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door, and everyone will see what's inside from now on.
2. Take a look at the photos above for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you are a contact paper type, rip out the old one and replace it with a new
one.
5. Take anything you don't use anymore.
6. Think about what you reach most often and ensure it is placed in a position
that's easy to get.
7. Arrange everything in places that make you happy.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure
all fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else look at what you've done.

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 D. Making DAY 4
Generalizations 1. Learners’ Takeaways:
Keywords to construct generalizations: The teacher can post some critical
Equipment Valuable Maintenance Will prolong words on the board and ask some
Tools Proper Cleaning Drying learners to express ideas on what
Utensils Use Sanitizing Storing
they have learned from the day’s
Food preparation Kitchen Foodservice Correct lessons.
Generalization: Proper use and maintenance of food preparation or kitchen and
food service tools, utensils, and equipment by correct cleaning, sanitizing,
The teacher will explain what the
drying, and storing procedures will help prolong their use.
learners should write on the cut-
2. Reflection on Learning shaped colored paper to reflect on
Learners will be given cut-shaped colored paper of some kitchen tools, utensils, what realization they have or what
and equipment. From there, they will write the acquired values they learned positive values they have acquired
from the day’s lessons. Then, the learner/s will share what was written on their from the day’s lesson.
shaped paper with the class. And post it on the board.

IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND TEACHER’S REFLECTION NOTES TO TEACHERS

A. Evaluating 1. Formative Assessment: Classification Key to Correction:

Learning Direction: Classify the following items for food preparation and food service tools, Crockery – Plates and cups
utensils, and equipment by supplying the items in the table below. (10pts) Holloware – Chafing Dish and
teapot
Crockery or Cutlery – spoons, forks, knives,
Holloware Glassware Cutlery
Chinaware food tongs
Glassware – Goblet and Collins
Glass

Knives Food tongs Plates Spoons Chafing Dish

Knives Forks Teapot Cups Collins Glass

2. Homework (Optional)

B. Teacher’s Note observations on The teacher may take note of some

Remarks any of the following Effective Practices Problems Encountered observations related to the effective
areas: practices and problems encountered
after utilizing the different
strategies explored
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 materials used strategies, materials used, learner
engagement and other related stuff.
learner engagement/
interaction Teachers may also suggest ways to
improve the different activities
others explored/ lesson exemplar.

C. Teacher’s Reflection guide or prompt can be on: Teacher’s reflection in every lesson
Reflection ▪ principles behind the teaching conducted/ facilitated is essential
What principles and beliefs informed my lesson? and necessary to improve practice.
Why did I teach the lesson the way I did? You may also consider this as an
input for the LAC/Collab sessions.
▪ students
What roles did my students play in my lesson?
What did my students learn? How did they learn?
▪ ways forward
What could I have done differently?
What can I explore in the next lesson?

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