Grade 8 TLE Lesson for the First and Third Quarter

1. How to Clean and
Store Cooking Tools
and Equipment
Prepared by: Maria Corazon S. Dimaisip

2. INITIAL TASK
2
Arrange the jumbled
word/s to complete
each sentence.

3. 3
1. After cooking the
ingredients, _____ all used
mixing bowls, spatulas,
measuring spoons and cups and
mixer accessories in a tub of
warm water.
KOAS

4. 4
2. Use a damp _____ to
wipe off all cake mix
splatter from the mixer.
HTLOCAHWS

5. 5
3. Return electric mixers
and other electronic
equipment to their
_____ places.
SIGNDETAED

6. 6
3. Return electric mixers
and other electronic
equipment to their
_____ places.
SIGNDETAED

7. 7
4. Make sure all wooden
spoons and accessories
are _____ before
storing.
ELACN DAN RYD

8. 8
5. Proper storage and
handling of cleaned and
sanitized equipment and
utensils is very important to
prevent _____.
NOITNOCMITAAN

9. POOLING OF IDEAS
9
With your groupmates, read
Information Sheet 3.1 on pp.25-
26 of LM. Prepare for the
following tasks afterwards.

10. LET’S VOLT IN!
10
The Word Smart
Write a one-sentence summary for at
least 3 Hows of Cleaning and Store
Cooking Tools and Equipment.

11. LET’S VOLT IN!
11
The Body Smart
Conduct a Demonstration Activity
for at least 3 Hows of Cleaning
and Storing Cooking Tools and
Equipment.

12. LET’S VOLT IN!
12
The Feedback Smart
Provide a feedback for each
presentation then give your
score afterwards.

13. 13
1. Why is it important to
clean, sanitize and store
equipment properly?

14. 14
2. How does
contamination happen?

15. 15
Enumerate ways on the
proper storage of cooking
tools and equipment?

16. 16
Now that the Filipinos
are on high alert after the
new coronavirus that
killed less than 200 people
in China and has since

17. 17
spread to other countries like
Japan, Korea, Thailand,
Malaysia, and USA, how can
you help the community
prevent this mysterious
outbreak based on what you

18. 18
have learned? With your
partner, write your tips and
reminders on your notebook
and share it to the class
afterwards.

19. Quiz
Time

20. 1. It is important to clean,
sanitize and store equipment
properly to _______________.
A. secure them properly
B. avoid breakage
C. prevent contamination
D. keep the normal
temperature

21. 2. After measuring and mixing
ingredients, what should be the
next step?
A. Soak mixing tools in a tub of warm
water.
B. Rinse mixing tools in a tub of warm
water.
C. Wipe mixing tools in a tub of warm
water.
D. Scrub mixing tools in a tub of warm
water.

22. 3.What should be used
to wipe off all cake and
splatter from the mixer?
A. Foam
B. Wet cloth
C. Wash cloth
D. Dry cloth

23. 4. Which of the
following should
Sherine consider in
cleaning and storing
cooking tools and
equipment?

24. A. Use a damp wash cloth for
cleaning kitchen utensils.
B. Soak used kitchen utensils in
cold water with dishwashing
solution.
C. Dry utensils with a wet
dishcloth.
D. Store all tools and equipment
in their designated places.

25. 5. To protect against
contamination, where
should equipment be
stored?
A. Clean & dry
B. Clean & moist
C. Clean & airy
D. Clean & hot