Republic of the Philippines
Department of Education
Region III – Central Luzon
Schools Division of Bulacan
MARIANO PONCE NATIONAL HIGH SCHOOL
BS. Aquino Ave. Bagong Nayon, Baliwag, Bulacan
Detailed Lesson Plan
Date:
Day and Time:
Sections:
Quarter:
I.
OBJECTIVES:
At the end of this lesson student are expected to:
1. Define cleaning and its categories
2. Name the chemicals used to clean kitchen tools and equipment.
3. Follow the step in washing the dishes.
II.
SUBJECT MATTER
A. Concept: Cleaning and chemicals used in cleaning kitchen tools and equipment
B. Learning Code:
C. References: Technology -Vocational – Livelihood Home Economics
Cookery 10–Module 1 of 2 page 36-40
D. Instructional Materials: Manila paper
III.
PROCEDURES
Teacher’s Activity
A. Preparation
a. Routinary Activity
 Welcome
- Good day to all of you!

Prayer
-Let us seek the supervision of our dear Almighty
Father, May I ask for our Class president to lead
the prayer?
Student’s Activity
- Good morning, Ma’am Rachel! It’s nice to see
you!
- Let’s bow our head, close our eyes and feel the
presence of our Lord. Lord, today we thank you for
another life that you have given to us. We thank
you for the opportunity to learn even in this time of
pandemic. We also thank you for the life of our
teachers. Guide us today us we discuss our lesson;
give us wisdom and we are praying for stable
internet connection for everyone. We praise you
Lord, In Jesus mighty name. Amen.


Checking of attendance
-Secretary any one absent?
- okay thank you
Health check routine
-Before we begin our discussion, let's conduct our
customary health checks. The class president
should check the temperature, and the vice
president of the class should examine each chair's
social distance.
- (Secretary of the class) No one absent ma’am
(THE STUDENTS FOLLOWED WELL)
B. Review
Now, let us have a short review about our last topic,
who would like to remained us?
Very good! Give same example of kitchen tools and
equipment? anyone?
C. Motivation
-Now, let’s go to our motivational activity, name
of this game is jumbled letter:
- who want to try number 1.?
Jumbled letter: Arrange the following letters below
1._____________ gninaelc
2._____________ abseasvi
3._____________ terdegents
4._____________ dica srenaelc
5._____________ entvsol nersclea
(Student raise their hands)
(Student answer)
Ma’am last time we discussed about the kitchen
tools, utensils and equipment.
(Student answer)
Ma’am scraper is a rubber or silicone tools used to
blend or scrape the food from the bowl.
(Student answer)
Ma’am Serving spoons are small, shallow bowl on
a handle used in preparing serving, or eating food
(Student answer)
Ma’am Oven is chamber or compartment used for
cooking, baling, heating, or drying.
(Student answer) Cleaning po ma’am
(Student answer) Abrasives po ma’am
(Student answer) Detergents po ma’am
(Student answer) Acid cleaners
(Student answer) Solvent cleaners
D. Presentation/Lesson Proper
(The teacher will discuss the topic through visual aid
and sample picture to facilitate learning.)
- Since we’ve already discussed the kitchen tools and
equipment, we will proceed to our next topic which is
about Cleaning and chemicals used in cleaning kitchen
tools and equipment.
Cleaning-is the process of removing food and other types
of soil from surface, such as a dish, glass, or cutting
board. Cleaning is done with a cleaning agent that
removes 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
utensil that food normally comes into contact.)
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 easy
(AND ALL OF THE STUDENTS ARE
LEASEANING)
(Student will raise their hands)
-
Question: how do you clean your room? Anyone?
Okay very good
(Student answer) First, bring in a garbage bag and
pick up trash around the room. Getting garbage out
of the way ensures you'll avoid spills or soiling
linens while cleaning. After that, make the bed and
shake off the sheets and pillows.
-Continue our discussion
- and now we discuss the different cleaning agent or
compound the first one is
Cleaning Compound
Detergents
These are cleaning agents, solvents or any substance
used to wash tableware’s, surfaces, and equipment’s.
Example: soap, soap powders, cleaners, acids, volatile
solvents and abrasive
Solvent Cleaners
commonly referred to as degreasers, they are used on
surfaces where grease has burned on. Ovens and grills
are examples of areas that need frequent degreasing.
These products are alkaline based and are formulated to
dissolve grease.
Acid Cleaners
used periodically in removing mineral deposits and
others oils that detergents cannot eliminate such as scale
in washing machines and steam tables, lime buildup on
dishwashing machines and rust on shelving. (Example:
phosphoric acid, nitric acid, etc.) These products vary
depending on the specific purpose of the product.
Abrasives
are generally 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.
-Do you have any questions before we continue?
- but before that I have a question how you wash your
dishes at home? what the first item you wash?
- okay thank you let as see if your answer if it’s a correct
way to wash the dishes
- okay we continue, now we proceed in how the proper
way how to wash the dishes
1.Wear
rubber gloves if you have dry hands or other skin
problem. If you are wearing long sleeves, roll them up or
put them under the gloves. Wear aprons too.
2. Scrape
all the large pieces of food on the dishes and place it in a
compost bin or garbage can.
3. Stack
the dishes in the proper order namely: glassware,
silverware, chinaware, and utensils. Stack them to the
right of the sink so that work progresses from right to
left.
4. Fill the sink with water
(ALL OF THE STUDENTS ANSWER NONE
MAAM)
(Student answer)
-Put liquid detergent in a bowl and then wash the
plate to put the glasses on.
and add a considerable amount of detergent. The
hotter the water, the better it’s sanitizing
and grease-cutting properties but use tolerable heat (66
°
C /150
°
F or above) so not to scald yourself. Use rubber gloves.
5. Wash the lightest soiled items first.
Start with glasses, cups, and flatware. Soap each piece
individually and rinse in hot water.
6. Wash
plates, bowls, and serving dishes. Remember to scrape
these items before washing. Soap each piece gently and
individually and rinse in hot water. Remember to keep an
eye when you should change the dish washing water.
7. Wash pots and pans last.
Soak them
first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything was burnt or
overcooked to pots or casserole dishes, put a little extra
soap and water in it and let it stand while you wash the
other dishes. Take note that any oil residue left will lead
to burnt food during the next cooking session.
8. Lay your dishes
out on a rack to air-dryer wipe them clean with a towel.
9.There
should be no visible matter and no "greasy" feel. Run a
hand over the dish to ensure that they are thoroughly
cleaned. If there are still some greases remaining,
consider rewashing the item.
- Any question?
- Okay we continued
(ALL STUDENTS ANSWER) NONE MAAM)
Tips and warnings to observe in washing the dishes







Wash glassware first before greasy pots and pans.
Rubber gloves will protect hands and manicures,
and allow you to use hotter water for washing
and/or rinsing.
Dishes may be hand dried with a clean cloth.
Try adding a tablespoon of baking soda to soapy
water to soften hands while cutting grease.
Never dump sharp knives into soapy dishwater
where they cannot be seen.
Laundry detergents or automatic dishwater
detergents should not be used for hand washing
dishes.
Keep dishwashing liquid out of the reach of
children
-Cleaning eliminates germs along with dirt and dust,
resulting in better indoor air quality, leaving a whiff of
freshness in its wake. The kitchen usually requires
special attention, as they are known to be one of the
germiest places in any house
And also, to avoid sick because of dirt surrounding at
home.
-You understand the lesson, class?
- okay I hope you lean something today
(ALL STUDENTS ANSWER) YES MAAM)
IV.
Generalization
- Recognized cleaning compound in kitchen tools
and instructions for washing dishes correctly and
sequentially
V.
Application
Students give some examples of cleaning
compound that are commonly used at home.
Why is it important to understand how to clean
and properly use cleaning compounds after using
kitchen utensils or tools?
? Any one
- Okay very Good
VI.
To prevent pathogens such as viruses, bacteria, and
molds from spreading to your food. When you use
your tools to prepare raw food, pathogens from the
raw food transfer to your tools.
Evaluation
(ALL STUDENTS ANSWER THE 20 ITEAM QUIZ)
Part 1: Multiple choice: Choice the correct answer:
1. Ann had a hard time removing heavy soils from pots
and pans. What will you suggest to solve her problem?
a.
Solvent cleaner
c. Abrasive
b.
Detergent
d. Acid cleaner
2. In cleaning the kitchen, this cleaning agent is helpful
and it can be used every day or on a regular basis. Which
cleaning agent is this
a. Detergent
c. Abrasive
b. Acid cleaner
d. Degreaser
3. Which of the following is commonly known as
'degreasers'?
a.Detergents
c. Acid cleaners
b.Solvent Cleaners
d. Abrasives
4.Which among the following cleaning agents are
solvents or any substance used to wash table wares,
surfaces and equipment?
a.
Abrasives
c. Detergents
b.
Acid cleaners
d. Solvent cleaners
5. Dish washing soaps and liquids are examples of
cleaning compounds as ___________________
a.Abrasives
c. Solvent cleaners
b.Acid Cleaners
d. detergents
6. This cleaning agent is essential in removing mineral
deposits in the kitchen.
a.Abrasive
c. Acid cleaner
b.Detergent
d. Solvent cleaner
7.Cleaning is vital in every kitchen because ___.
a.It removes all the types of soil from a dish or
tools/equipment
b.It removes bacteria or disease-causing elements.
c.It makes the kitchen free from living microorganisms.
d.It can be free from dirt, germs etc.
8.What is the 5th step in washing dishes?
a.Wash plates, bowls and serving dishes
b.Lay your dishes out on the rack to air-dry or wipe them
clean with a towel
c.Scrape all the large pieces of food on the dishes and
plate it in a compost bin or garbage can.
d.Wash the lightest soiled items first.
9.What is the step 2th in washing dishes?
a.Wash plates, bowls and serving dishes?
b.Lay your dishes out on the rack to air-dry or wipe them
clean with a towel
c.Scrape all the large pieces of food on the dishes and
plate it in a compost bin or garbage can.
d.Wash the lightest soiled items first.
10.What is the step 8th in washing dishes?
a.Wash plates, bowls and serving dishes?
b.Lay your dishes out on the rack to air-dry or wipe them
clean with a towel
c.Scrape all the large pieces of food on the dishes and
plate it in a compost bin or garbage can.
d.Wash the lightest soiled items first.
Part 2 answer the following question below: (5pts each)
1.What are the procedure on how wash regular dishes?
2.Step in washing dishes?
V. ASSIGNMENT
Assignment: list at least ten cleaning agents or compounds that are commonly found at home and
explain in front of the class where you use them most frequently.
Prepared by:
RACHEL C. LANSANGAN
Practice Teacher
Checked:
ANGELO M. CRUZ
Critic Teacher