SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Tuesday, , 2019

I.Lesson Objectives:
At the end of the lesson, the learners are expected to:
 Clean, sanitize and store kitchen tools and equipment;
II. Content Standard:
The learner demonstrates an understanding of the kitchen tools and equipment based on their uses.
III.Subject Matter
A. TOPIC
IDENTIFYING THE USES OF KITCHEN TOOLS, CLEANING AND SANITIZING THE PREMISES
B. REFERENCES
Food and Beverages TECHVOC by Leonora D. Basbas
Pages 1-5
Food Service and Catering Management (The Maya Kitchen)
Pages 77-83
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. REVIEW
Ask the class where they could find a job in such specialization the food and beverage services.
B. MOTIVATION
Below are jumbled letters. Write the correct spelling opposite to the scrambled letters on your notebook
1. AINSZTEI - _________ (SANITIZE)
2. PENMEQUTI – _______ (EQUIPMENT)
3. NGILCAEN - _______ (CLEANING)
4. CNKTIEH - _______ (KITCHEN)
5. LCEHIMAC - _______ (CHEMICAL)
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will prepare a short skit demonstrating the proper use of kitchen utensils.
SCORE/RATE
Demonstated and identified 15 kitchen utensils 100
Demonstated and identified 14 kitchen utensils 95
Demonstated and identified 13 kitchen utensils 90
Demonstated and identified 12 kitchen utensils 85
Demonstated and identified 11 kitchen utensils 80

 ANALYSIS
What could be the advantages and advantages when you have all of the kitchen tools and ,equipment in
your kitchen?
 ABSTRACTION
ALUMINUM is mostly used in the kitchen and the most popular because it is lightweight, attractive
and less expensive.
STAINLESS STEEL more expensive than aluminium
GLASS is used for salad making and desserts but practical for top or surface cooking.
TEFLON is a special coating applied inside aluminium or steel pots and pans. It prevents from sticking
to the pan.
KITCHEN TOOLS
Can opener
Colanders
Cutting Boards
Funnels
Graters
Serving Tongs
Spatula
Whisks
Peeler etc.
  APPLICATION
I am going to cook vegetable bola-bola and the main ingredient is carrots. I want my carrots finely grated
to be easily cooked. What kitchen tool I am going to use?
D. EVALUATION
1. which of the following is a material used for salad making and desserts that need great care to ensure long
shelf life? (a)
a. glass b. aluminium c. cast iron d. stainless steel
2. What do you call to a special coating applied inside aluminium or steel to prevent from sticking to the pan?
(c)
a. glass b. aluminium c. teflon d. stainless steel
3. A kitchen tools that is also called a vegetable stainer. (d)
a. funnel b. grater c. can opener d. colanders
4. What kitchen tools will you going to use to fill jars? (a)
a. funnel b. grater c. can opener d. colanders
5. ________ refers to a small electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such as ranges or a refrigerator. (b)
a. tools b. equipment c. machines d. utensils
E. Assignment.
Research what is cleaning and sanitizing.
 SEMI-DETAILED LESSON PLAN
COOKERY-GRADE 9
Tuesday, June 25, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. prepare cleaning agents in accordance with manufacturer’s instruction
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Types of chemicals used in cleaning and sanitizing kitchen tools and equipment
B. REFERENCEs
Pages 30-31
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson. Ask the class the difference of sanitizing principle from Cleaning principle.
B. MOTIVATION
Show picture of cleaning agents to be use in cleaning and sanitizing.
 What can you see on the pictures posted on the board?
 Do you think all of these cleaning agents and sanitizers were safe?
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will prepare a short skit demonstrating the proper cleaning agents to be used in the cleaning and
sanitizing process
SCORE/RATE
Able to demonstrate the cleaning and sanitizing
process.
Working with others/ Cooperation
Demonstated and identified the correct cleaning
agents and sanitizers to be used.
Contributions/ participation Attitude
Teamwork

 ANALYSIS
There could be disadvantages and advantages in using among these sanitizers and cleaning agents? How
about the concentrations of the product, do we need to measure it?

 ABSTRACTION
Detergents. These are cleaning agents, solvents or any substance used to wash tablewares,
surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and
abrasives.
Solvent Cleaners commonly referred to as degreasers 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 other soils that detergents cannot
eliminate such as scale in washing machines and steam tables, lime buildup on dishwashing machines
and rust on shelving. (Ex.: 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.
Heat sanitizing- 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 171oF (77oC).
Chemical sanitizing. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium.
  APPLICATION
While cooking, accidentally you’ve pushed a bottle with vegetable oil inside and apparently the bottle has
no cover. What will you do to clean the mess?

D. EVALUATION/ASSESSMENT
1. Aling Pelita finds it hard to remove tough soils from the used pots and pans, it does not respond to
different cleaning agents she used, if you will help her which of the following will you recommend that will
surely solve her problem?. (b)
a. Abrasives c. Detergents b. Acid Cleaners d. Solvent Cleaners
2. What sanitizing method uses steam, hot water, hot air? (a)
a. heat sanitizing b. chemical sanitizing c. cleaning agents d. degreasers
3. Which among the cleaning agents are used to remove heavy accumulated soils which other cleaning agents
cannot do. ( c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
4. This cleaning agent is also called “degreasers”. (c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
5. What cleaning agent to be use in cleaning plates with grease? (c)
a. detergent b. acid cleaners c. abraisive cleaners d. solvent cleaners
E. Assignment.

List down the steps in washing dishes on your notebook.

Prepared by: Submitted to:

ROVIE S. AVENIDO ELMER R. SARMION

Teacher – 1 Head Teacher III
 SEMI-DETAILED LESSON PLAN
COOKERY-GRADE 9
Wednesday, June 26, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. clean and sanitize kitchen tools in accordance with prescribed standards.
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Methods of cleaning and sanitizing kitchen tools and equipment
B. REFERENCEs
Pages 30-31
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson
Name Me
Post pictures of cleaning agents and let student identify each.
B. MOTIVATION
After eating your meal, what will you do to the soiled table wares?
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will prepare a short skit demonstrating the steps in washing dishes
SCORE/RATE
Able to demonstrate the correct steps in washing
dishes
Working with others/ Cooperation
Contributions/ participation Attitude
Teamwork

 ANALYSIS
Why do we need to follow the correct steps in washing our dishes? How about after using our kitchen?
 ABSTRACTION
SCRAPE – PRE-RINSE – WASH – RINSE – SANITIZE

2 WAYS FOR WASHING TABLE WARES:

1. HAND WASH
2. MACHINE WASH
 Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and pipelines of liquid process
equipment.
Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of other equipment.
High Pressure – used to increase mechanical force, aiding in soil removal.
Foam – You use this to increase the contact time of the chemical solutions to improve cleaning with less
mechanical force.
Mechanical – it normally involves the use of brush either by hand or a machine such as a floor scrubber.
Mechanical cleaning uses friction for food soil removal.

 APPLICATION
If you are going to clean your pots and pans at home which are used by the usual fire from firewoods,
what method of cleaning will you going to use?

D. EVALUATION
1. . Which of the following is the proper order in washing the dishes? (d)
a. chinaware, utensils, silverware, glassware
b. utensils, silverware, glassware, chinaware
c. silverware, chinaware, glassware, utensils,
d. glassware, silverware, chinaware, utensils

2. What is the first step in washing the dishes? (d)

a. sanitize b. wash c. pre-rinse d. scrape
3. The following choices are tips in washing dishes expect for; (c)
a. Dishes can be washed easily if you keep them under the water while scrubbing them for particles
to lift away.
b. Don’t soak aluminum while dishwashing for it may cause darkening.
c. Fill your dishwasher logically.
d. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time while you
wash another dish.

4. it is the other way of washing dishes through the use of a dishwashing machine. (b)
a. hand wash b. machine wash c. sink wash d. flowing water wash
5. What you you call to a method of cleaning equipment normally involves the use of brush either by hand or
a machine such as a floor scrubber? (C)
a. clean in place b. soak c. mechanical d. high pressure
E. Assignment
Read in advance about the equipment sanitation procedure
 SEMI-DETAILED LESSON PLAN
COOKERY-GRADE 9
Thursday, June 27, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. . clean and sanitize kitchen tools in accordance with prescribed standards.
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Methods of cleaning and sanitizing kitchen tools and equipment
B. REFERENCES
Pages 30-31
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. CODE ( TLE_HECK9KP-Ia-1)
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson
Ask the class “Who can give the correct procedure in washing dishes?”
B. MOTIVATION
“How many kitchen equipment do you have at home?”
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will going to list at least 3 kitchen equipment on the board.
After listing, let them select another student from their respective group to write at least 2 procedure on
how they do the cleaning at home.

 ANALYSIS
Why do we need to clean those kitchen equipment right after using?
 ABSTRACTION
Sanitation procedures of the following equipment
1. Range
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
 3. Slicers ( not taken….)
4. Refrigerator
5. Sink and Drains
 APPLICATION
 We all know that freezer is like our cabinet. Whatever our left over foods were stored in the refrigerator.
How many times in a week will you going to clean your refrigerator knowing that it is where we are going
to store our foods?
A. EVALUATION
Narrate me a Story

Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of
food for lunch. In two or three paragraphs, narrate your experiences in accomplishing the different tasks to
be fulfilled/accomplished. Write your answers on a ½ crosswise.

B. Assignment
What is sanitation for you?

SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Monday, July 1, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. . clean and sanitize kitchen tools in accordance with prescribed standards.
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Methods of cleaning and sanitizing kitchen tools and equipment
B. REFERENCES
Pages 51-53
TechVoc Home Economics Cookery Manual
D. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. CODE ( TLE_HECK9KP-Ia-1)
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson
Ask the class “Who can give the correct procedure in washing dishes?”
B. MOTIVATION
“How many kitchen equipment do you have at home?”
C. PRESENTATION
 ACTIVITY
Role Playing
The class will be divide into 5 groups.
Each group will going to list at least 3 kitchen equipment on the board.
After listing, let them select another student from their respective group to write at least 2 procedure on
how they do the cleaning at home.

 ANALYSIS
Why do we need to clean those kitchen equipment right after using?
 ABSTRACTION
Sanitation procedures of the following equipment
1. Range
2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next use.
3. Slicers ( Continuation…)
 4. Refrigerator
5. Sink and Drains
 APPLICATION
We all know that freezer is like our cabinet. Whatever our left over foods were stored in the refrigerator.
How many times in a week will you going to clean your refrigerator knowing that it is where we are going
to store our foods?
D. EVALUATION
Narrate me a Story

Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of
food for lunch. In two or three paragraphs, narrate your experiences in accomplishing the different tasks to
be fulfilled/accomplished. Write your answers on a ½ crosswise.

E. Assignment
Research about how to clean and store kitchen tools and equipment

Note: For remedial

SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Tuesday, July 2, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. . clean and sanitize kitchen tools in accordance with prescribed standards.
II. Content Standard:
The learner demonstrates an understanding the knowledge, skills, and attitudes required in maintain
kitchen tools, equipment, and work premises.
III. Subject Matter
A. TOPIC
Methods of cleaning and sanitizing kitchen tools and equipment
B. REFERENCES
Pages 54-55
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. CODE ( TLE_HECK9KP-Ia-1)
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer
2. Check the attendance of the students.
3. Review lesson

B. MOTIVATION

C. PRESENTATION
 ACTIVITY
1. Play children video (how to clean and sanitize kitchen tools and equipment.)
2. Let students stand to follow steps from the video
3. Encourage

 ANALYSIS
Why do we need to clean those kitchen equipment right after using?
 ABSTRACTION
Video presentation on the proper cleaning and sanitizing of the kitchen tools and equipment.
After the presentation, ask the class how each tools and equipments cleaned and sanitatized on the video
presented.
 APPLICATION
Fill Me In

Below are some of the kitchen tools and equipment. In column A draw a smiling face if you are
familiar with the use of the tools and materials, and a sad face if you are not familiar with the
materials. In column B put a check opposite the given materials if you had an experience on cleaning,
sanitizing and storing the kitchen tools and equipment and a cross X if no experience.
 Column A Column B

Kitchen Tools and Equipments I know I can clean, sanitize and store

1. Pots and pans

2. Silverware

3. Chinaware

4. Range

5. Refrigerator

D. EVALUATION
Think and be Enlightened
Test your understanding by answering the following questions in your test notebook:
1. Why it is important to clean, sanitize and store equipment properly?
2. Discuss procedure involved in manual and mechanical dishwashing?
3. Explain good housekeeping practices that must be observed to maintain cleanliness and sanitation.

F. Assignment
What is sanitation for you?

SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Wednesday, July 3 , 2019

I. Lesson Objectives:

II. Content Standard:

III. Subject Matter

A. TOPIC
B. REFERENCES
C. TIME ALLOTMENT
D. CODE
E. Instructional Materials

IV. Procedure
A. Preliminary Activity

B. MOTIVATION

C. PRESENTATION
 ACTIVITY

 ANALYSIS

 ABSTRACTION

 APPLICATION

D. EVALUATION

E. Assignment

(Nutrition Month Opening Program)

 SEMI-DETAILED LESSON PLAN
COOKERY-GRADE 9
Thursday, July 4, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. store cleaned kitchen tools and equipment safely in the designated space
II. Content Standard:
The learner demonstrates an understanding of the kitchen tools and equipment based on their uses.
III. Subject Matter
A. TOPIC
Proper Storage of Kitchen tools and equipment
B. REFERENCES
Pages 56-59
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. CODE ( TLE_HECK9KP-Ia-1)
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
Preliminary Activity
1. Prayer.
2. Check the attendance of the students.
3. Review lesson.
“Give me the steps in which proper hygiene and sanitation becomes effective.”
A. MOTIVATION
o Play the video titled “Arranging”.a kiddie song
o Instruct students to stand up and follow the steps on the played video.
o Make sure that everybody are participating
B. PRESENTATION
 ACTIVITY
o Post pictures of kitchen premises with tools and equipment and other utensils.
o Using a pentel pen, call a student to mark X on the area showing an improper storage of kitchen tools
and equipment on the area posted inside the kitchen premises photo
o Call 3-5 students to do the activity.

 ANALYSIS
”Of course you will not just leave the cleaned and sanitized kitchen tools and equipment in a place
that is exposed to dust and/or microbes, right?”
 Post a copy of the topic.
Discuss the topic Clean, Proper Storage of Kitchen tools and equipment
“Explain good housekeeping practices that must be observed to maintain cleanliness and
sanitation.”
 ABSTRACTION
9 Steps in Organizing Kitchen Cabinets
Racks, trays and shelves
Cups, bowls, and glasses must be inverted for storage.
Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out and
straight. (Jeff Lewis-Style)
C. APPLICATION
We all know that freezer is like our cabinet. Whatever our left over foods were stored in the refrigerator.
How many times in a week will you going to clean your refrigerator knowing that it is where we are going
to store our foods?
D. EVALUATION
Narrate me a Story

Situation: Your mother assigned you to clean all the tools and kitchen utensils used in the preparation of
food for lunch. In two or three paragraphs, narrate your experiences in accomplishing the different tasks to
be fulfilled/accomplished. Write your answers on a ½ crosswise.

E. Assignment
What is sanitation for you?

SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Monday, July 8, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
a. recognize kitchen premises to be cleaned and sanitized;
b. classify and describe the uses of cleaning agents
II. Content Standard:
The learner demonstrates an understanding of the kitchen tools and equipment based on their uses.
III. Subject Matter
A. TOPIC
Clean and Sanitize Kitchen Premises
B. REFERENCES
Pages 62-6
TechVoc Home Economics Cookery Manual
C. TIME ALLOTMENT
60 Minutes ( 1 Hour)
D. CODE ( TLE_HECK9KP-Ia-1)
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer.
2. Check the attendance of the students.
3. Review lesson.
B. MOTIVATION
“Cleaning dance”
C. UNLOCKING OF DIFFICULTIES
Sanitizer- Ammonia-
Carbolic acid- Timsen-
Boric acid- Filtration-
D. PRESENTATION
 ACTIVITY
o First group will going to find a song and change the lyrics into names of sanitizers and kitchen premises.
o Second group will going to draw a scene that shows the area is well cleaned and sanitize.
o Third group will going to discuss procedure on cleaning and sanitizing kitchen premises in a form of
drama.
Discussion:
o Introduce the topic by introducing the difference of sanitizing from cleaning.
 o Give examples of sanitizers and disinfectants.
o Explain each procedures on cleaning and sanitizing kitchen premises.
 ANALYSIS
Regular cleaning of counter tops and floors needs to be done daily and is usually assigned as part of
the regular daily duties. How?
 ABSTRACTION
Why do we need to follow the proper procedure in cleaning and sanitizing kitchen premises?
 APPLICATION
Oil foods like pork humba and the like were common foods prepared during fiesta. What cleaning
agents and sanitizers will you going to prepare for soiled dishes used during fiesta?
E. EVALUATION
Write your answer on your notebook.
Arrange the following procedure in cleaning and disinfecting kitchen premises.
(1-5) 1. E 2. A 3. D 4. B 5. C
a. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
b. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
c. Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water.
d. Sponge on mop or allow to air dry.
e. Preliminary cleaning is required.
F. Assignment
What is first aid?

SEMI-DETAILED LESSON PLAN

COOKERY-GRADE 9
Tuesday, July 9, 2019

I. Lesson Objectives:
At the end of the lesson, the learners are expected to:
c. recognize kitchen premises to be cleaned and sanitized;
d. classify and describe the uses of cleaning agents
II. Content Standard:
The learner demonstrates an understanding of the kitchen tools and equipment based on their uses.
III. Subject Matter
A. TOPIC
First Aid Procedure Caused by Chemical Poisoning
D. CODE
E. Instructional Materials
Book, Manila paper, Note Book, Ballpen, Paper, chalk, laptop
IV. Procedure
A. Preliminary Activity
1. Prayer.
2. Check the attendance of the students.
3. Review lesson.
B. MOTIVATION
Video showing
C. UNLOCKING OF DIFFICULTIES
Aid-
Ipecac syrup- a medicine that causes vomiting used to partially empty a person’s stomach after a poison.
D. PRESENTATION
 ACTIVITY
DRAMATIZATION
Rubrics:
SCORE/RATE 5 4 3 2 1
Able to demonstrate 5 mins. before 4 mins. before 3 mins. before 2 mins. before 1 min. before
the task given. time time time time time
Working with others/ Shows full Shows Shows Shows least With no
Cooperation. cooperation minimal cooperation cooperation cooperation
cooperation
Demonstated first aid Able to Able to Able to Able to Able to
procedure. demonstrate demonstrate demonstrate demonstrate demonstrate
5 or more 4 procedures. 3 procedures. 2 procedures. 2 procedures.
procedures.
 Discussion:
o Post visual aids for discussion.
o Give examples and explain each procedure.
 ANALYSIS
First aid is
 ABSTRACTION
Why do we need to follow the proper procedure in cleaning and sanitizing kitchen premises?
 APPLICATION
Oil foods like pork humba and the like were common foods prepared during fiesta. What cleaning
agents and sanitizers will you going to prepare for soiled dishes used during fiesta?
E. EVALUATION
Write your answer on your notebook.
Arrange the following procedure in cleaning and disinfecting kitchen premises.
(1-5) 1. E 2. A 3. D 4. B 5. C
f. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
g. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
h. Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water.
i. Sponge on mop or allow to air dry.
j. Preliminary cleaning is required.
F. Assignment
What is first aid?