SACRED HEART DIOCESAN SCHOOL

“Where peacemaking is life-giving”

Molave, Zamboanga del Sur
S.Y 2020 – 2021

Student’s Learning Activity in COOKERY 9

Learner’s Name: ________________________________________ Grade Level : 9 SCORE:

Learner’s Contact No.
_ Module No. 5
Lesson Title: __________________Section: _______________ Quarter / Week:1/5-6
Values : Maintaining Hygiene in Kitchen Area Activity No. 5
Reference/s: Cleanliness & Persistent Date of Submission:
Teacher: Technology and Livelihood Education Cookery 9 Nov. 3, 2020
Mrs. Karina Jane C. Cuyos (09380321581)
CONTENT STANDARD/S:
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises.
PERFORMANCE STANDARD/S: The learners shall be able to:
Independently maintain clean kitchen tools, equipment, and premises.
Objectives : At the end of the lesson, the students will be able to:
1. Clean and Sanitize the Kitchen premises according to food safety regulations.

I. TRANSITION (Linking Statements/Motivation)

Directions: Give the name of the following kitchen tools and equipment and its uses.

Name: ________________ Name:

_____________________
Uses: _________________ Uses: _____________________
______________________ __________________________
______________________ __________________________

Name: ________________
Uses: _________________
______________________
______________________

A. ESSENTIAL IDEAS (CONCEPT NOTES )

To maintain hygiene in the kitchen, the following should be considered:
1. The doors of the kitchen should be self-closing screened.
2. The windows are screened.
3. The kitchen design makes cleaning easy.
4. The workflow inside is efficient.
5. Floors
a. The tiles should be flat and smooth, easy to clean, non-porous, and light colored.
b. Floors should be free from cracks or rough spots to prevent food contamination.
6. Walls and ceilings
a. Walls and ceilings should be light in color for dirt to be detected easily.
7. Food contact surfaces
a. One of the best materials for food contact surfaces, such as countertop, sink, table or
shelf, is stainless steel. This makes cleaning faster and easier.
 8. Storage areas
a. Provide separate storage for food and non-food ingredients.
b. Sanitizers and detergents should be stored separately from food supplies to prevent
possible contamination.
c. Shelves should be at least six inches from the floor.

Steps in Cleaning the Kitchen Area

1. Sweep the kitchen floor as often as necessary daily with a broom or static sweeper.
2. Wipe down the countertops, tables, and other surfaces with a cleaning rag.
a. Use a damp cleaning rag to remove sticky build-up.
b. Wipe the kitchen floor with a damp mop. Use a dry mop afterwards.
3. Prepare a homemade cleaning solution for surfaces.
a. Mix 1 gallon warm water, ½ cup white vinegar, and 1 tsp. dish soap in a bucket.
b. Dip the mop in the mixture. Remove excess water and mop the kitchen floor.
- The diluted vinegar solution is effective to clean and disinfect.
- The dish soap helps in removing food residue on the kitchen floor.
4. Air dry after cleaning.
5. Prepare an all-purpose cleaner in a spray bottle by combining 3 cup warm water, ½ cup
white vinegar, and 1 tsp. dish soap.
a. Spray this solution on kitchen surfaces, such as sinks, tables, counters, and
cabinets.
b. A few bowls with ½ cup baking soda placed around the kitchen can absorb
undesirable odors.
II. LEARNING EXPERIENCE
A. CLARIFYING UNDERSTANDING (i.e. Cooperative Strategy & Active Learning )
ACTIVITY
Directions: Make your own homemade cleaning solution for the kitchen. After preparing the cleaning
solution, clean and sanitize specific area on your kitchen. Write your observations below.

Name of homemade cleaning solution:

Materials: Procedure:

USES:

Area to be cleaned:
Steps in Cleaning:

Observation after cleaning the area:

 B. PROCESSING QUESTIONS (Checking for Understanding, HOTS)
Answer the following Questions:
1. How will you describe a well-maintained kitchen?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________

2. Is it important to clean and sanitize your kitchen? Why?

_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
3. How often do you clean and sanitize your kitchen?
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________
_________________________________________________________________________________________________________

C. ASSESSMENT (Formative/Summative)

Directions: Arrange the steps in cleaning the kitchen. Write A for the first step, B for the second, and so
on.
_________1. Sweep the kitchen floor daily or as often as necessary.
_________2. Put ½ c. of baking soda in few bowls to absorb undesirable odor.
_________3. Make an all-purpose cleaner in a spray bottle.
_________4. Prepare a diluted vinegar solution in a bucket for the kitchen floor.
_________5. Spray all-purpose cleaner on kitchen surfaces.

Directions: Write D for the desirable practice in cleaning the kitchen and U for the undesirable practice.
________1. Sweep the kitchen floor daily.
________2. Use a dry rag to remove sticky build up.
________3. Use a cleaning solution for kitchen surfaces.
________4. Wipe countertops, surfaces, and tables with a cleaning rag.
________5. Use a damp mop on the kitchen floor.

III. FRAMING CONCEPTS

CIRCLE, TRIANGLE, SQUARE

Complete the following statements:

Something that is still going around in your head.

___________________________________________________________
___________________________________________________________

Something pointed that stood out in your mind.

___________________________________________________________
 ___________________________________________________________

Something that “squared” or agreed with your thinking.

____________________________________________________________
____________________________________________________________

IV. MASTERY EXERCISES (Post Assessment)

V. LIFELONG LEARNING(Reflection Questions: PVMGO)

Directions: Explain the quotation below.

“It’s only those who are persistent and willing to study things deeply, who achieve the master work.”
- Paulo Coelho