Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE-MALABON CITY
CONCEPCION TECHNICAL VOCATIONAL SCHOOL
#4 BURGOS ST., CONCEPCION, MALABON CITY

WEEKLY HOME LEARNING PLAN

Teacher: DOMINIC C. ROTA Date: August 29-31; September 1-2, 2022

Quarter: First Quarter Grade Level: Grade 7
Week: Week 2 Subject: TLE 7- Cookery
Mode of Delivery: Blended Learning – Model A: 2 days in, 3 days out
Maintain appropriate kitchen tools, equipment, and paraphernalia
MELCs: (TLE_HECK7/8MT-Ob-2)
Performance Standard: The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
Day Objectives Topic/s Classroom-based Activities Home-Based Activities
1  Identify various Types of Chemicals for Classroom Routine: Days 3 - 5
types of chemicals Cleaning and Sanitizing a. Prayer
for cleaning and Kitchen Tools, Equipment, Ask the learner to read their TLE-Cookery SLeM
b. Reminders of the classroom health
sanitizing kitchen and Paraphernalia 2- Kitchen Tools, Equipment and Paraphernalia,
and safety protocols
tools, equipment, then accomplish the given activities in separate
c. Checking of attendance
and paraphernalia. sheet of paper.
 Use cleaning tools, d. Quick “Kamustahan”
What’s More
equipment and
paraphernalia in A. Recall (Elicit) Activity 1
accordance with Activity 1: Scenario Hunt Direction: List down examples on different
standard operating cleaning agents that usually used in your
The teacher will present a scenario. The
procedure and home.
student will identify the tools and
maintain kitchen
equipment that appropriate to use in the
tools equipment
and work areas. scenario.
 Appreciate the
importance of B. Motivation (Engage)
proper Activity 2: Say My Name!
maintenance of The student will identify the picture shown
kitchen tools, by the teacher.
equipment, and
paraphernalia.
C. Discussion (Explore)
Direction: Answer the question
1. What are the cleaning agents you
usually used to home in washing
your dishes and other kitchen
tools?

D. Developing Mastery (Explain)

Kitchen is the place where food
preparation, food storage and clean up
stations can be found. It is where kitchen
tools and equipment are being placed that
needs proper care and maintenance.
Every individual should follow the proper
cleaning and use of sanitizing chemicals to
ensure that kitchen tools and equipment
will be properly cleaned and maintained. It
should always be the priority of the
owner/manager of a particular
establishment to maintain the cleanliness
of the kitchen tools and equipment.
Cleaning is a process of removing
soil and preventing accumulation of food
residues to the plates, glasses, and other
kitchen tools and equipment. It is done
with a cleaning agent that removes food,
remaining foods or other substances. The
right cleaning agents must be selected
because not all cleaning agents can be
used on food-contact surfaces.
Cleaning agents are substances
usually liquids, powders, sprays, or
granules used to remove dirt, including
dust, stains, bad smells, and clutter on
surfaces.
Here are the four categories of cleaning
agents
1. Detergents. These are cleaning agents
used to wash tableware surfaces, and
equipment. Examples: soap, soap
powders, cleaners
2. Solvent cleaners. It is commonly
referred as agent that remove grease from
surfaces. Oven and grills are examples of
areas that need frequent degreasing. These
products are alkaline based and are
formulated to dissolve grease.
3. Acid cleaners. It is used periodically
used in removing mineral deposits and
other soils that detergents cannot
eliminate. For our convenience in cleaning
the different surfaces at home we used to
buy acid cleaners. But consider the
harmful effect and it is your duty to
choose the right one which will suit to
your needs.
Various Types of Acid Cleaners
1. Phosphoric acid-slightly weaker and is
useful for cleaning concrete, porcelain,
and ceramic surface. It is harmful for your
limestone, marble and granite surface.
2. Oxalic Acid-It works as a rust remover.
It also removes blemishes from vinyl,
stone, and linoleum surfaces.

4. Abrasives. It is used to remove heavy

accumulations of soil that are difficult
to remove with detergents, solvents, and
acids. These products must be
carefully used to avoid damage to the
surface being cleaned.

They are mechanical cleaners or

materials that wear off dirt, stain, and
tarnish by rubbing. They are composed of
either particles or physical abrasives such
as sandpaper, steel wool and scrubbing
pads. Finer particles are less abrasive.
Coarser particles are more abrasive.
Baking soda and salt can be used as
abrasives.

Four types of abrasive cleaners

1. Dry abrasives: Powdered cleansers
A powdered cleanser that has a cleaning
and polishing action because of the fine
particles of calcite, feldspar, quartz and
silica. It also contains a small amount of
surfactants for removing oily soils.
Surfactants –comes from the word surface-
active agent
2. Wet abrasives: Liquid cleaners
It contains more surfactants and softer
abrasives than powdered cleansers.
3. Abrasive tools
Scouring pads, steel wool pad, and
sponges are commonly used as abrasive
tools.
4. Disinfecting abrasives
Some abrasive cleaners contain
antimicrobial chemicals and use to
disinfect surfaces.

Cleaning agents must be properly used.

Make it sure to follow the manufacturer’s
instruction for effective result and to avoid
misused.

E. Application and Generalization

(Elaborate)
 The student will do simple cleaning
 activity of tools and equipment.

F. Evaluation
The student will answer the assessment
part in Module 2.

Teacher: DOMINIC C. ROTA Date: August 29-31; September 1-2, 2022

Quarter: First Quarter Grade Level: Grade 7
Week: Week 2 Subject: TLE 7- Cookery
Mode of Delivery: Blended Learning – Model A: 2 days in, 3 days out
Maintain appropriate kitchen tools, equipment, and paraphernalia
MELCs: (TLE_HECK7/8MT-Ob-2)
Day Objectives Topic/s Classroom-based Activities Home-Based Activities
2  Determine Cleaning and Sanitizing Classroom Routine: Days 3 - 5
procedures in Kitchen Tools, Equipment a. Prayer
cleaning operation. and Paraphernalia Ask the learner to read their TLE-Cookery SLeM
b. Reminders of the classroom health
 Identify methods in 2- Kitchen Tools, Equipment and Paraphernalia,
and safety protocols
sanitizing. then accomplish the given activities in separate
c. Checking of attendance
 Apply sheet of paper.
d. Quick “Kamustahan”
understanding in
keeping the
kitchen clean and A. Recall (Elicit)
safe. Activity 1: What a Word!
 Appreciate the The teacher will present a word related to
importance of the topic last meeting. The student will
sanitation and explain their own understanding or the
cleanliness of
things they have learned/know about the
kitchen tools,
equipment, and term.
paraphernalia.

B. Motivation (Engage)
Activity 2: Arrange the picture!
The teacher will present a picture scenario
of washing the dishes and the student will
arrange according to what must be done
first.
C. Discussion (Explore)
Direction: Answer the question
1. Do you believe that sanitizing
kitchen tools and equipment is
important? Yes or No and justify
your answer.

D. Developing Mastery (Explain)

The Cleaning Operation
There are five steps involved in
cleaning and sanitizing whether it is done
manually or by machine. These steps must
be done to avoid cross-contamination
between surfaces and food.
1. Prewash – the removal of gross food
before applying the cleaning solution
2. Wash – the application of cleaning
compound
3. Rinse – the removal of all traces of the
cleaning solution with clean potable water
4. Sanitize – the kitchen utensils, tools
and equipment must be sanitized using
either heat or chemicals
5. Air dry- drying dishes without
motivating the growth of bacteria.

Tips in washing the dishes

1. Soak stubborn food deposits for
cleaning up the pots and pans.
2. Use good sponge.
3. Wash your dishes from the least greasy
and the least dirty to the greasiest and
dirtiest.
 Wash your glassware and any drinking
vessels
 Cutlery-knives, fork, spoons
  Plates and bowls
 Pots and pans
4. Drain and refill the water if needed, if
you notice it getting greasy.

Cleaning the kitchen

Consider the following;
1. Empty dishwashers/sink and dish
drainer, as necessary.
2. Wash dirty dishes as they happen.
3. Wipe spills from counters, floors and
appliances.
4. Clean counters.
5. Sweep floor.
6. Set out clean rag for the next day.
7. Clean outside of electric kitchen
appliances.

Sanitizing -is the process of reducing the

number of microorganisms on that clean
surface to safer level.

It is done using heat, radiation, or

chemicals. Heat and chemicals are
commonly used as method for sanitizing in
a restaurant than radiation. Wash
properly kitchen tools before it can be
properly sanitized.

Here are the methods of sanitizing:

1. Thermal sanitizing. It involves the use
of hot water or steam. There are three
methods of using heat to sanitize surfaces-
steam, hot water and hot air.
2. Chemicals. Approved chemical
sanitizers are chlorine, iodine and
quaternary ammonium.

The factors that must be considered are:

1. Concentration. The presence of 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-degree Fahrenheit and 120-
degree Fahrenheit.
3. Contact time. The cleaned item must
be in contact with the sanitizer for the
recommended length of item.

Sanitizing Testing
Every food establishment must have
the appropriate testing kit to measure
chemical sanitizer concentrations. Use the
proper test kit for accurate testing of the
strength of a sanitizing solution. The
suitable test kit must then be used
throughout the day to measure chemical
sanitizer concentration.

Maintenance of Kitchen Tools and

Equipment
For a long term of use of kitchen tools and
equipment, proper maintenance must be
considered. There are ways and tips to
follow:
1. Wooden spoons, cutting boards and
bowls require hand washing. Wash
wooden tools with warm soapy water and
then thoroughly rinse and wipe dry.

2. Knives. Use cutting board when

chopping to prevent knife blade from
dulling. Wash knives in hot soapy water.
You can dry stainless steel knives, but not
carbon steel because it will quickly rust.
Dry knives after washing and rinsing.
Sharpen knives as soon as they become
dull.

3. Plastic tools, including spoons, spatulas

and microwave oven wares are usually
dishwasher safe, but always check with
the manufacture first. Hand wash the
plastic tools in a soapy water. Avoid harsh
abrasives, which can scratch plastic
surfaces.

4. Broilers. Empty grease pan. Remove

grids and scrub them with soft wire brush
with detergent and water in the pot sink.
Thoroughly wash and dry.

5. Stoves/ ranges Keep the stovetops clean

this will help transfer the heat to the
cookware. The more accumulated debris,
the harder it is for the stove to heat the
food and the more energy will be required
to do the job.

6. Iron pots, pans and utensils . Wash

with soap and water, using a stiff brush or
steel wool. If there is rust present, wipe
items with an oil-saturated cloth or a
commercial rust remover. If using
commercial remover, be sure to follow the
label instructions.

7. Disinfect the sink and clean faucets.

Tips in keeping the kitchen clean and safe

1. Clean up after meal. Clean food and
dishes after each meal.
• Clear the table
• Transfer the leftovers to airtight
containers and store them in the
refrigerator or freezer
• Wash, dry, and put away all the dishes
2. Clean spills when it happens.
• Clean up excess liquids or sauces
with a cloth.
• Spray the area with an all-purpose
cleaner and wipe it dry.
• When it spills involve meat, use
disinfecting spray to clean the mess
to prevent the spread of bacteria.
3. Clean your garbage disposal regularly.
4. Clean the refrigerator and freezer.
• The refrigerator is where you keep
most of your food, so it is important
for both safety and cleanliness to
keep this appliance clean.
5. Sweep the floor daily.
• Sweeping regularly around the
whole house will help minimize dust
6. Wash the floor weekly.

E. Application and Generalization

(Elaborate)
 Look for a kitchen tool or equipment
that is available at home.
Demonstrate the proper cleaning
and sanitizing by following
manufacturer’s instructions. Read
the procedures aloud upon doing it.
Request someone who can take the
 video for your performance. Send it
through fb or email. Below is the
rubric to be used in giving a score.
F. Evaluation
The student will answer the assessment
part in Module 2.

Prepared by:

Dominic C. Rota
Subject-Teacher

Checked by:
Submitted to:

Jojo C. Magallanes ADELAIDA S. ALEJO

TLE Coordinator PSDS Malabon 5/OIC-Principal

Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE-MALABON CITY
CONCEPCION TECHNICAL VOCATIONAL SCHOOL
#4 BURGOS ST., CONCEPCION, MALABON CITY

Home-Based Activities
TLE 7- Cookery Activity Sheet 2
Quarter 1- Week 2
Name of Students: ________________________
Grade Level and Section ___________________