August 3, 2017 Thursday

Grade 8
Commercial Cooking
Content Standard: Apply health, safety and security procedures in the workplace.
Performance Standard: Safety regulations and workplace safety and hazard control practices
and procedures are clarified and explained based on organization procedures.
I. Objectives:
At the end of the lesson, the student should be able to:
1. Define what Electrical hazard/risk is in commercial cooking.
2. Identify the Electrical hazard and risk in commercial cooking.
3. Value the importance of kitchen safety.
II. Subject Matter:
Topic: Identifying hazard and Risk
Materials:
PowerPoint Presentation
Pictures of Different Hazard in the Kitchen
Laptop
Reference:
Technology and Livelihood Education; COMMERCIAL COOKING; EXPLORATORY
COURSE Grades 7 and Grade 8 pp. 75-78

III. Procedure
A. Preliminary Activity
1. Greetings
2. Prayer
3. Checking Of Attendance
B. Motivation
The teacher will present a video of some kitchen accident and the student will share their
idea or thoughts about it. The teacher will summarize their answers and relate it to the
topic.
C. Presentation and Discussion
The commercial kitchens are the production units of any organizations whether it
is a Hotel, Restaurant, Banquet or any other business outlet like Fast Food, or road side
eateries. These kitchens consist of mostly white powder coated metallic false ceilings
stainless steel kitchen equipment and kota stone flooring. In some kitchen, we may find
aluminum sheet false ceiling. The light fittings are recessed in false ceiling and have
Perspex cover over the fluorescent tubes to avoid any glass breakage falling in food
items. The kitchen equipment are operated with electricity, LPG, Coal and water.
Electrical Hazard
Workers in restaurants are exposed to shocks and electrical hazard.
a) Electrically operated kitchen equipment
b) LPG Operated Equipment
c) Water operated Kitchen Equipment
D. Activity
The teacher will show a potential electrical hazard and the student will identify if is
hazard or not.
E. Generalization
The teacher will ask question to summarize the lesson
1. What is hazard/risk in commercial cooking
2. What do you think will happen if we dont follow the safety rules in electrical
hazard?
IV. Evaluation:
True or False:
1. Workers in restaurant are exposed to shocks and electrical hazard.
2. Tripping of miniature circuit breakers because of wrong selection of capacity short
circuiting etc. are electrically operation kitchen equipment electrical hazard.
 3. Dish washing machines needs electricity and water both. As the water mixes with
chemicals used for cleaning the plates, glasses, etc. the water and chemicals create
mishaps and hazards.
4. Smoke created by continuous use of LPG in commercial kitchen is a hazard.
5. The LPG operated equipment have burners which needs to be cleaned regularly to
avoid mishap is not hazard.
Key
1. True
2. True
3. True
4. True
5. False
Remarks:________________________________________________________________
_______________________________________________________________________.