LP Tle 8 Week 21 & 22

LEARNING PLAN SY 2022 - 2023
TLE 8
DATE:
Week 21 & 22
Time:
Topic: Reference: TLE7 Text Book
Content Standard : The learners demonstrate an understanding of the use and maintenance
of equipment in cookery and Performing Mensuration and Calculation in cookery
Performance Standard :The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedure.
EXPLORE
(Today we are fighting against different viruses and diseases.

We use different alternative methods to keep us safe and healthy.
Cleaning and sanitizing our self helps our body and the people
around us safe from harmful diseases. Especially in preparing food
cleaning and sanitizing procedures must be part of the standard
operating procedures that make up food safety program. Improperly
cleaned and sanitized surfaces allow harmful microorganisms to be
transferred from one food to another.
So cleaning and sanitizing is a must. We are all aware that after we
eat we clean out and wash our dishes it is to remove remaining food
matter from the dishes. That can be end up as a breeding ground of
harmful bacteria and microorganisms.)
EQ.
Teacher’s question: Why is it important to clean and sanitize the
tools and equipment before and after using it?
Terminologies
1. Grates- frames of iron bars for holding fuel while it
burns
2. Stack- a case compose of several rows of shelves.
3. Disinfectant- a substance used to destroy germs and
diseases
LEARNING
COMPETENCY FIRM – UP
LC1 : Differentiate Cleaning
cleaning and
sanitizing. is the physical removal of soil and food matter from a surface.
The right cleaning agent must be selected because not all cleaning
agents can be used on food-contact surfaces. For example, glass
cleaners, some metal cleaners, and most bathroom cleaners.
Learning Target: Types of Cleaning Agents for Cleaning and Sanitizing Tools and
Know when to clean Equipment
or sanitize kitchen 1. Abrasive cleaners – designed to remove relatively heavy amounts
utensils and of soil often found in small areas. (They come in powder and liquid
equipment. form and contain a kind of built-in elbow grease, which helps cut
down on the hard rubbing required to remove soil.)
LC 2: Identify the 2. Detergents – designed to routinely wash table ware, surfaces, and
Types of Cleaning equipment. (Detergents can penetrate soil quickly and soften it.
Agents for Cleaning Examples include dish washing detergent and automatic dishwasher
and Sanitizing Tools detergents.)
and Equipment
3. Solvent cleaners – used periodically on surfaces where grease has
burned on. Solvent cleaners are often called degreasers.
Learning Target: 4. Acid cleaners - used periodically on mineral deposits and other
Used the appropriate soils that detergents cannot remove. (These cleaners are often use to
cleaning agent in a remove scale in ware washing machines and steam tables.)
particular things in the
kitchen. 5. Liquid cleaners – a suspension of solid abrasive particles in
thickened liquid matrix. (They contain more surfactant and softer
abrasive than those who are found in some powdered cleaners. As a
results, their abrasive action is usually gentler than powders.)
6. Glass Cleaners – These are design to clean glass surfaces without

streaking or leaving any residual soil or product. (Liquid glass
cleaners are available in bottles with trigger sprays or in aerosol
containers.)
Sanitizing – is the reduction of contaminating germs, bacteria, and

viruses on tableware, flatware, equipment, and other food-contact
surfaces. (It is done in three different methods.)
1. Heat. Hot water is the most common method used in

restaurants. Cleaned Items should be exposed to different
temperatures for at least 30 seconds.
2. Chemicals. Chemicals that are approved sanitizers are
chlorine, iodine, and Quaternary ammonium. Different
factors influence the effectiveness of chemical sanitizers.
Three factors that must be considered are concentration,

temperature and contact time.
a. Concentration- the presence of too little sanitizer will

result in an inadequate reduction of harmful organisms. Too
much can be toxic.
b. Temperature- Generally, chemical sanitizers work best in
water that is between 55°F (13°C) and 120 °F (49°C).
c. Contact time- In order for the sanitizer to kill harmful
microorganisms, then cleaned item must being contact with
the sanitizer for recommended length of time
DEEPEN
LC3: Enumerate the FA1: How does cleaning and sanitizing differ from each other?
disadvantages and
advantages of FA2: We all know that cleaning is part of our daily lives and it aid
different chemicals us to make safe and look pleasant and we were using different but
and sanitizer. appropriate products to clean and sanitize our own body as a part of
our proper hygiene and just like us tools and equipment needs it too.
Learning Target: Do you think is it necessary to use appropriate cleaning agent to
Tell the pro’s and sanitize our tools and equipment? Why?
con’s of using FA3: Can one cleaning agent manage to clean all types of dirt and
different chemicals soil?
and sanitizer and its
effect to kitchen and Activity 1: Scaffold for Transfer 1
tools. A. Enumeration
1. Advantages of using Different Chemicals and Sanitizers.
2. Disadvantages of using Different Chemicals and
Sanitizers.
B. Answer the following briefly.

1. What is cleaning?
2. What are different ways we can do to maintain cleanliness in
the kitchen?
3. Why do we need to use different types of cleaning agents
and sanitizing tools to clean our kitchen?
4. Why do we need proper use and guidance in using chemicals
in sanitizing our kitchen premises?
Activity 2: Scaffold for Transfer 2

Identification
___________1. It is the physical removal of soil and food matter
from a surface. The right cleaning agent must be selected because
not all cleaning agents can be used on food-contact surfaces.
___________2. It is designed to routinely wash table ware, surfaces,
and equipment.
___________3. It is used periodically on mineral deposits and other
soils that detergents cannot remove.
___________4. These are design to clean glass surfaces without
streaking or leaving any residual soil or product.
___________5. It is a suspension of solid abrasive particles in
thickened liquid matrix.
___________6. It is designed to remove relatively heavy amounts of
soil often found in small areas.
___________7. It is used periodically on surfaces where grease has
burned on. Solvent cleaners are often called degreasers.
___________8. It is the reduction of contaminating germs, bacteria,
and viruses on tableware, flatware, equipment, and other food-
contact surfaces.
___________9. This are approved sanitizers are chlorine, iodine,
and quaternary ammonium.
___________10. Hot water is the most common method used in
restaurants. Cleaned Items should be exposed to different
temperatures for at least 30 seconds.
TRANSFER
LC4: Explain the Answer the question with 5-8 sentences.
importance of
cleaning and 1. Why do we need to learn the importance of using different
sanitizing the the chemicals in cleaning the kitchen premises? What is the importance
kitchen, tools and of knowing the different sanitizing tools and equipment?
equipment
Prepared by: Checked by:

_________________ ___________________
Mark Steven M. Del Rosario Jonathan Son Aceron
Subject Teacher Head, Academe
Approved by:
_______________
Dr. Jeofrey D. Capili
Principal

LP Tle 8 Week 21 & 22

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LEARNING PLAN SY 2022 - 2023

(Today we are fighting against different viruses and diseases.

6. Glass Cleaners – These are design to clean glass surfaces without

Sanitizing – is the reduction of contaminating germs, bacteria, and

1. Heat. Hot water is the most common method used in

Three factors that must be considered are concentration,

a. Concentration- the presence of too little sanitizer will

B. Answer the following briefly.

Activity 2: Scaffold for Transfer 2

Prepared by: Checked by:

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