UNIVERSITY OF SCIENCE AND TECHNOLOGY OF SOUTHERN PHILIPPINES

Technology and Livelihood Education- Cookery

Detailed Lesson Plan in TLE 7

I. Objectives
At the end of the lesson, the students are expected to:
1. Utilize appropriate kitchen tools, equipment and paraphernalia.
2. Identify types of tools, equipment and paraphernalia.
3. Classify the types of tools, equipment and paraphernalia.

II. Subject Matter

Topic: Types, Kinds and Classification of Bakery Products
References: TLE Grade 7 PIVOT IV- A Learner’s Material Quarter 1
Module 1
https://pdfcoffee.com/tle-7-module-1-pdf-free.html
Materials: Powerpoint presentation and virtual discussion

III. Lesson Proper

A. Preliminary Activities

Teacher’s Activity Student’s Activity

1. Greetings

Good morning class, welcome to our Good morning, ma’am.

Cookery class.

How was your weekend? Fine ma’am.

Well, that’s good to know.

Before we start, may I ask Miss Guilaran

to lead the prayer. Yes, ma’am.

2. Prayer
a. Opening Prayer
(Ms. Guilaran leads the prayer)

Let us pray. In the name of the Father,

and of the Son, and of the Holy Spirit,
Lord, we thank you so much for this
wonderful morning and the opportunity
to learn a new lesson in our class. Help
us to listen attentively and actively
participate. May you give us
knowledge, wisdom and understanding
and guide us throughout our
 discussion. In Jesus mighty name we
pray, Amen.
(The class responds “Amen”)

b. Closing Prayer
(Ms. Ampong leads the closing prayer)

Let us pray. In the name of the Father,

and of the Son, and of the Holy Spirit,
Lord, we glorify Your name and we
thank You for the guidance that You
gave us and the knowledge and
understanding to cope up with our
lesson. Thank you for the new lesson
that we learned today and as we end
this class, may You protect each one of
us and keep us safe together with our
families at home. These we pray in
Jesus’ name, Amen.
3. Checking of Attendance (The class responds “Amen”)

Alright! Let’s check your attendance.

Kindly say present when your name is
called.
(Calls students’ names) (Students say present)

Excellent! No one is absent today.

4. Class Rules and Reminders

Okay now, let’s take a look to our online Okay ma’am.

classroom rules. Please read Ms. (Ms. Rodriguez reads the classroom
Rodriguez. rules and reminders)

Alright! Thank you, Ms. Rodriguez.

 B. Presentation

Teacher’s Activity Student’s Activity

1. Motivation

Before we proceed to our main lesson

for today, let us first have a short game
which is called “Fair Finds.” The
following are scrambled words that you
need to arrange. It will go like this.
Directions: Unscramble each word,
placing one letter in each blank. To help
you, some letters have been placed in
the correct positions. You have 10
seconds to answer. If you are the first to
type the correct answer in our chat box,
you will get the point. Are you all ready? Yes, ma’am.

So, let’s have a short practice. You

have 10 seconds to answer this word.

ASRCPER S__A__R

Time’s up! Okay, the correct answer is

SCRAPER.

Now, we’ll have our official words.

1. AGRETR _R_T_R GRATER

2. TICHKEN NFEKI
_I__H_N _N__E KITCHEN KNIFE
3. ZRSEEFRE F _ E _ Z _ R _ FREEZERS
4. BDERLEN B__N_E_ BLENDER

Good job everyone, for those who didn’t

get a point, don’t worry because later on
we will be having another activity. So,
make sure you listen attentively to our
discussion so you will be able to answer
the questions that I will be giving.

Word recall. We have grater, kitchen

knife, freezers and blender. I’m pretty
sure you now have an idea for our topic
for today based on these words.
Anyone who wants to tell? Ma’am, me.

Alright, Ms. Cello what is your idea? I guess it will be about kitchen tools
ma’am.
Yes, you guessed it right Ms. Cello! It’s
about kitchen tools.

That’s also correct Ms. Abrera, kitchen Kitchen equipment ma’am. (Ms. Abrera
equipment. suggests)

Alright! So, this is our lesson for today.

“Utilized Appropriate Kitchen Tools,
Equipment and Paraphernalia.”

Before we proceed, let us know our

lesson objectives.

Objectives:
At the end of the lesson, the students
are expected to:
1. Utilize appropriate kitchen tools,
equipment and paraphernalia.
2. Identify types of tools, equipment
and paraphernalia.
3. Classify the types of tools,
equipment and paraphernalia.

2. Discussion/Lesson

Okay! Now, let us start our discussion.

The materials found in the kitchen are

made from the following:

Aluminum

is the best for all-around use. It is the most

popular, lightweight, attractive and less
expensive. It requires care to keep it shiny
and clean.

Stainless Steel
the most popular material used for tools
and equipment, but is more expensive. It
is easier to clean and shine and will not
wear out as soon as aluminum.

You are all familiar with this stainless

steel, right? Yes ma’am.

Okay, next

Glass

good for baking but not practical on top or

surface cooking. Great care is needed to
make sure for long shelf life.

Cast Iron

is sturdy but must be kept seasoned to

avoid rust.

Ceramic and heat-proof glass

used especially for baking dishes,
casseroles, and measuring cups. Glass
and ceramic conduct the heat slowly and
evenly. Many of these baking dishes are
decorated and can go from stove or oven
to the dining table.

Teflon

a special coating applied to the inside of

some aluminum or steel pots and pans. It
helps food from not sticking to the pan.

KITCHEN TOOLS

1.Baster

A baster is handy for returning some of the

meat or poultry juices from the pan, back to
the food.
2. Cans, bottles, cartoons opener

use to open a food tin, preferably with a

smooth operation, and comfortable grip
and turning knob.

3. Colanders

also called a vegetable strainer are

essential for various tasks from cleaning
vegetables to straining pasta or tin
contents.

4. Flipper

use for turning hamburgers and other food

items

5. Funnels
used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic

6. Graters

used to grate, shred, slice and separate

foods such as carrots, cabbage and
cheese.

7. Cutting Board

a wooden or plastic board where meats and

vegetables can be cut.

8. Dredgers
used to shake flour, salt, and pepper on
meat, poultry, and fish.

9. Emery boards/sharpening steel

used to sharpen long knives.

10. Kitchen Knives

often referred to as cook's or chef's tools,

knives are a must for all types of kitchen
tasks.

11. Scraper

a rubber or silicone tools to blend or scrape

the food from the bowl; metal, silicone or
plastic egg turners or flippers.

12. Kitchen Shears

They are practical for opening food
packages, cutting tape or string to package
foods.

13. Soup Ladle

used for serving soup or stews, but can also

be used for gravy, dessert sauces or other
foods.

14. Wooden spoons

continue to be kitchen essentials because

of their usefulness for used for creaming,
stirring, and mixing.

15. Whisks for Blending

used for whipping eggs or batter, and for

blending gravies, sauces, and soups.
EQUIPMENT

Kitchen equipment is a great help in

maintaining the cleanliness or orderliness
in the kitchen. Some of this equipment
could help the cook chop, slice, and neatly
mince raw ingredients.

1.Refrigerators/Freezers

Basically, refrigerator or freezer is an

insulated box, equipped with refrigeration
unit and a control to maintain the proper
inside temperature for food storage

2. Blenders

used to chop, blend, mix, whip, puree,

grate, and liquefy all kinds of food.

3. Oven

a chamber or compartment used for

cooking, baking, heating or drying.

4. Rice Cooker or Rice Steamer

an automated kitchen appliance design to

boil or steam rice.

3.Generalization

Alright! So, those are the appropriate

kitchen tools, equipment and
paraphernalia. Each piece of those
types of kitchen tools and equipment
has been designed to accomplish a
specific job in the kitchen.
So, have you learned something class? Yes, ma’am.

Good! This time, let’s have our recap for

today’s lesson. This is a graded activity
so I hope everyone will participate.
Okay? Okay ma’am.

First one, what do you call the kitchen

tool that is a wooden or plastic board
where meats and vegetables can be
cut? (Calls student’s name) (Student answers question)

Correct! The answer is cutting board.

Next, it is also called a vegetable

strainer are essential for various tasks
from cleaning vegetables to straining
pasta or tin contents. (Calls student’s
(Student answers question)
name)

Very good! Dredgers. Another one, they

are practical for opening food
packages, cutting tape or string to
package foods.
(Calls student’s name) (Student answers question)
Alright, correct! Kitchen shears. Next, it
is a type of cookie cut into bars after
baking.
(Calls student’s name) (Student answers question)

That’s correct! Now, who can

enumerate what the materials found in
the kitchen are made from? Name at
least 4.

Okay (Calls student’s name) (Student answers question)

Very good.

Next, classify the following if it is a

kitchen tool or equipment.
First, refrigerator. (Students raise hands)
(Calls student’s name) (Student answers question)

That’s right. Equipment.

Next, grater. (Students raise hands)
(Calls student’s name) (Student answers question)

Correct! It is a Tool.

Okay, last one, blender. (Students raise hands)

(Calls student’s name) (Student answers question)

That’ correct! It is an Equipment.

Excellent, class! In cooking, it is very

important to know the appropriate
kitchen tools, equipment and
paraphernalia. This will surely make the
process easier and more efficient.
Do you agree with me?
Yes ma’am.
Definitely ma’am

Application

Okay now, I want you to list down

kitchen tools and equipment found in
your kitchen at home aside from the
topic we’ve discussed. Write their uses
and importance. Use the rubrics below
as your guide for your score. Take a
picture of your answer and send it to the
group chat. Do this in 15 minutes.
 4. Evaluation
I. Identify the following:

1. It is a special coating applied to the inside of some aluminum or steel pots

and pans. It helps food from not sticking to the pan.

2. It is good for baking but not practical on top or surface cooking. Great care
is needed to make sure for long shelf life.

3. It is handy for returning some of the meat or poultry juices from the pan, back
to the food.

4. It is used for turning hamburgers and other food items.

5. It is used for whipping eggs or batter, and for blending gravies, sauces, and
soups.

II. CLASSIFICATION: Classify whether the following belongs to the

kind of materials found in the kitchen made from, kitchen tools or
equipment.

Aluminum Funnels Stainless Steel

Scraper Cast Iron Oven Kitchen Knives

Blender Emery boards Rice Steamer

MATERIALS FOUND IN KITCHEN MADE FROM:

1.
2.
3.

KITCHEN TOOLS
1.
2.
3.
4.
EQUIPMENT
1.
2.
3.

5. Remarks
In closing, the teacher ends it with a closing prayer, and virtual hands
clapping. Thanking students for listening and participating. Then, takes a
documentation and bids goodbye to class.

Prepared by:
Charisse Tifanny C. Daculos