Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION X111
Schools Division of Dinagat Islands
Del Pilar National High School
DETAILED
LESSON PLAN
School DEL PILAR NATIONAL HIGH SCHOOL
Teacher JERRY V. SEBUGUERO
Date and Time August 21-22, 2024 | 1:00-1:45 PM
Grade Level
Learning Area
Quarter
8
TLE
FIRST
WED-THURS
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency /
Code
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
The learners demonstrate an understanding the use and maintenance of equipment in
cookery.
The learners independently use and maintain tools, equipment, and materials in cookery
according to standard operating procedures
LO 2 Maintain appropriate kitchen tools, equipment, and paraphernalia
(TLE_HECK7/8MT0b-2)
1.1 select various types of chemicals for cleaning and sanitizing kitchen tools, equipment,
and paraphernalia
1.2 appreciate the importance of proper maintenance of kitchen tools, equipment, and
paraphernalia.
MAINTAIN APPROPRIATE KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
TLE MELC’s for Grade 8 page 377
Technology and Livelihood Education –Home Economics Grade 8
Alternative Delivery Mode
Laptop, PowerPoint Presentation, Marker, Pictures, and TV Monitor
IV. PROCEDURES
ENGAGE
TEACHER’S ACTIVITY
(PRAYER)
“May I request everyone to please stand for
our opening prayer?”
(TEACHER’S INTRODUCTION)
“Good morning class!”
STUDENT’S ACTIVITY
Our Father, Who art in heaven,
Hallowed be Thy Name.
Thy Kingdom come.
Thy Will be done,
on earth as it is in Heaven.
Give us this day our daily bread.
And forgive us our trespasses,
as we forgive those who trespass against
us.
And lead us not into temptation,
but deliver us from evil. Amen
“Good morning, Sir Sebuguero, Good
morning classmates. It’s nice to see you this
morning, Mabuhay!”
1
(SETTING OF CLASSROOM
MANAGEMENT)
”Before we begin our lesson, let me remind “Yes sir.”
you that everyone must take responsibility of
being a good student, so therefore, I
encouraged you to be respectful always and
be participative, and can I trust you with
that?”
A. Reviewing previous lesson or
presenting the new lesson
“Who can still recall our previous lesson?”
“In our previous topic we discussed about
the appropriate cleaning tools.”
“Very good.”
“Do you have any clarification with regards “None so far.”
to our previous discussion?”
“Ok class I am glad that you still remember
the topic being discussed last meeting. So
now let us proceed to our next lesson.”
“For us to be guided in our lesson, let us
read the objectives.”
B. Establishing the purpose of
the lesson

Reading the learning
targets
Throughout the lesson, the students are
expected to;
A. select various types of chemicals
for cleaning and sanitizing kitchen
tools,
equipment,
and
paraphernalia.
B. appreciate the importance of
proper maintenance of kitchen
tools,
equipment,
and
paraphernalia.
“Before we discuss our new lesson this
morning, let us have an activity”.
ACTIVITY: ARRANGE ME
C. ACTIVITY
Presenting
examples/instance of the
new lesson (2 minutes)
DIRECTIONS: Read the statement clue in
each item. Identify the word being described
by arranging the correct letter.
1. It is used to wash tableware
surfaces and equipment.
GETNTEDE
2. An agent commonly referred to as
greaser used in surfaces where
grease has burn.
Answers:
1.
2.
3.
4.
5.
DETERGENT
SOLVENT
ABRASIVE
CLEANING
ACID
OLSENTV
2
3. It is used to removed heavy
accumulations of soil that are hard
to remove.
SIVERABS
4. The process of removing food
residues from the tableware and
other kitchen tools.
NGINEACL
5. It is used to remove mineral
deposits and other soils that
another agent cannot eliminate.
DIAC
“Did you enjoy our activity class?”
“Yes sir”.
“Now base on our activity, what do you think “I think our topic for today is about
our new topic this morning?”
chemicals for cleaning and sanitizing sir”.
“Excellent! Today we will be discussing
about chemicals for cleaning and sanitizing
kitchen tools, equipment and paraphernalia.”
D. Discussing New Concepts
and Practicing New Skills
“Before we start with our proper discussion, let
me show you this short clip:
https://www.youtu.be./com/watch?v=7KsHL69Wu0
“How do you find the video presentation?”

“We find that there are different types of
cleaning tools.”
Discussion
3
4
E. Developing Mastery (Leads
to Formative assessment)
(20 mins)
“Now, let us test your knowledge on this
topic we have discussed.”
“Let’s have an activity, this activity is called
Light Camera Action!”
Direction: Each group will Act on the given
handouts. And it will be presented creatively
in the form of storytelling, role playing and
talk show.
Group 1 – Detergents – Talk show
Group 2 – Muriatic acid –Role playing
Group 3 – Acid cleaners – Story telling
Group 4 – Oxalic acid – TV commercial
“Are we clear class?”
“Yes sir”
F. Finding Practical Application
of Concepts and Skills in
Daily Life
“Why do we need to determine the types of
chemicals for cleaning and sanitizing kitchen
tools, equipment and paraphernalia?”
“It is important to determine the type of chemical
and sanitizing kitchen tools, equipment and
paraphernalia to keep food contact surface and
avoid the might cause our live specially in our
health.”
G. Making Abstraction and
Generalization about the
Lesson
“Why it is important to know the Different “It is very important for us to be able to hsve
types of chemicals for cleaning and knowledge and some can put your health at
sanitizing?”
risk, along with anyone else who lives or
works in that place.”
“Now let us wrap your understanding
through an activity.”
H. Evaluating learning
(10 mins)
Direction. Read the following statement carefully
then choose the correct answer. Write only the
letter.
5
Ok, pass all your papers. This will serve
as your ATTENDANCE for today. So,
make sure to pass all your paper, for you
not to be marked as absent.
A. Additional activities for application
or remediation
For your Assignment, draw at least one
example for each category of cleaning
agent.
.
Kitchen Tools
Kitchen Equipment
1.Detergents
2.Abrasive
cleaners
3.Solvent cleaners
4.Acid cleaners
Any question?
“Stand up everyone and let us pray”
Goodbye class and see you next meeting!
None sir.
Glory be to the Father, and to the Son, and
to the Holy Spirit. As it was in the beginning,
is now, and ever shall be, world without end.
Amen.
Goodbye and thank you Sir Sebuguero. See
you tomorrow sir!
V. REMARKS
VI. REFLECTION
6
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?
Prepared by:
JERRY V. SEBUGUERO
Teacher
Checked by:
JOSIE M. JAMAHANI
Head Teacher I
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