Teacher HARIETH M.

BERMUDEZ GRADE JHS Grade 7

LEVEL
Learning TECHNOLOGY AND QUARTER 1st
DAILY Area LIVELIHOOD EDUCATION –
LESSON PLAN COOKERY

Learning Competency/ies LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

1.1 Identify types of tools, equipment, and paraphernalia
1.2 Classify the types of appropriate cooking tools, and equipment
based on their uses.

LC Code(s)

Learning Content The learners demonstrate an understanding the use and maintenance of
equipment in cookery.

Learning Objectives Knowledge Utilize kitchen tools and equipment and paraphernalia

Skills Kitchen tools and equipment and paraphernalia are

identified based on their uses.
Kitchen tools and equipment and paraphernalia are used in
accordance to its function.

Attitude Display self-confidence in doing class activities related to

the topic

Values Demonstrate teamwork in the group activity

Resources Needed References https://www.createwebquest.com/utilize-kitchen-tools-and-

equipment-and-paraphernalia

Materials Power Point Presentation, Internet, Laptop

METHODOLOGY

Preparation Awareness/ - Prayer

Introductory - Checking of attendance
Activity - Review the past lesson.
-
Presentation Activity Let us determine how much you already know about utilizing kitchen tools
and equipment.
A. Below are jumbled letters. Write the correct spelling opposite the
scrambled letters. Write your answer on your test notebook.

 FEINK – KNIFE
 CNKTIEH – KITCHEN
 DERNELB – BLENDER
 PENMEQUTI – EQUIPMENT
 MUNIMULA - ALUMINUM

Analysis The Materials Used in Making kitchen Utensils and equipment in the
kitchen.
It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for
proper and efficient preparation of food. Each piece has been designed to
accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages.
The following are lists of kitchen utensils and equipment commonly
found in the kitchen and in what materials it i made of.

 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. Much more, it gives even heat distribution no
matter what heat temperature you have. It is available in sheet or
cast aluminum. Since it is a soft metal, the lighter gauges will dent
and scratch easily, making the utensil unusable. Aluminum turns
dark when used with alkalis, such as potatoes, beets, carrots and
other vegetables. Acid vegetables like tomatoes will brighten it.
 Stainless Steel - is 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. Choose those with copper,
aluminum, or laminated steel bottoms to spread heat and keep the
pot from getting heat dark spots. Stainless steel utensils maybe
bought in many gauges, from light to heavy.
 Glass - is 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. Salad
oil with no salt or shortening can be rubbing inside and out and dry.
Wash with soap (not detergent) before using.
 Double boiler- used when temperatures must be kept below boiling,
such as for egg sauces, puddings, and to keep foods warm without
overcooking.
 Teflon - 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. It is
easier to wash and clean, however, take care not to scratch the
Teflon coating with sharp instrument such as knife or fork. Use
wooden or plastic spatula to turn or mix food inside.
 Plastic and Hard Rubber are used for cutting and chopping boards,
tabletops, bowls, trays, garbage pails and canisters. They are much
less dulling to knives than metal and more sanitary than wood.
Plastics are greatly durable and cheap but may not last long.

Lists of cooking utensils that every kitchen needs

 Cans, bottles, cartoons opener- use to open a food tin, preferably
with a smooth operation, and comfortable grip and turning knob.
 Colanders- also called a vegetable strainer are essential for various
tasks from cleaning vegetables to straining pasta or tin contents.
 Cutting Boards- a wooden or plastic board where meats and
vegetables can be cut.
 Funnels- used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
 Garlic Press- is a kitchen tool which is specifically designed for the
purpose of pulping garlic for cooking.
 Graters- used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
 Kitchen Shears- They are practical for opening food packages,
cutting tape or string to package foods or simply to remove labels or
tags from items. Other cutting tools such as box cutters are just as
handy, especially for opening packages.
 Potato Masher- used for mashing cooked potatoes, turnips, carrots
or other soft, cooked vegetables.
 Rotary eggbeater- used for beating small amount of eggs or batter.
The beaters should be made up of stainless steel, and gear driven for
ease in rotating.
 Scraper- a rubber or silicone tools to blend or scrape the food from
the bowl, metal, silicone or plastic egg turners or flippers
 Serving spoons - a utensil consisting of a small, shallow bowl on a
handle, used in preparing, serving, or eating food.
 Serving Tongs - enables you to grab and transfer larger food items,
poultry or meat portions to a serving platter, to a hot skillet or deep
fryer, or to a plate more easily. It gives you a better grip and the
 longer the tongs, the better especially when used with a deep fryer, a
large stock pot or at the barbecue.
 Spatula – used to level off ingredients when measuring and to
spread frostings and sandwich fillings
 Spoons- solid, slotted, or perforated. Made of stainless steel or
plastic, the solid ones are used to spoon liquids over foods and to lift
foods, including the liquid out of the pot
 Temperature Scales -used to measure heat intensity. Different
thermometers are used for different purposes in food preparation –
for meat, candy or deep-fat frying. Other small thermometers are
hanged or stand in ovens or refrigerators to check the accuracy of
the equipment’s thermostat.
 Whisks for Blending, Mixing - used for whipping eggs or batter,
and for blending gravies, sauces, and soups. The beaters are made of
looped steel piano wires which are twisted together to form the
handle
 Wooden spoons- continue to be kitchen essentials because of their
usefulness for used for creaming, stirring, and mixing. They should
be made of hard wood

Measuring tools are use to determining the specific amount of an ingredient
required by using standard measurement device.
Commonly used measuring tools in the home or in commercial kitchens
include the following:

 Measuring Spoons- is a spoon used to measure an amount of an

ingredient, either liquid or dry, when cooking. Measuring spoons
may be made of plastic, metal, and other materials. They are
available in many sizes, including the teaspoon and tablespoon.
 Measuring Cup for Liquid Ingredients - commonly made up of
heat-proof glass and transparent so that liquid can be seen. Quantity
of measure of liquid ingredient is different in a dry measuring cup.
 Measuring Cup for Dry Ingredients – is used to measure solids
and dry ingredients, such as flour, fat, and sugar. It is commonly
made of aluminum or stainless material. Sizes range from 1, ½, ¾
and ¼ (nested cups) to one gallon. There are cups made of plastic
and come in different colors but could only be used for cold
ingredients. They could warp, causing inaccurate measure.
 Household Scales are used to weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar, legumes or vegetables and
meat up to 25 pounds.
 Scoops or dippers – used to measure serving of soft foods, such as
fillings, ice cream, and mashed potato.

DIFFERENT TYPES OF KNIVES ACCORDING TO USE

• French knife – used to chop, dice, or mince food. Heavy knives
have a saber or flat grind
• Fruit and salad knife - used to prepare salad greens, vegetables,
and fruits
• Kitchen Knives- often referred to as cook's or chef's tools, knives
are a must for all types of kitchen tasks, from peeling an onion and
slicing carrots, to carving a roast or turkey.
• Citrus knife – used to section citrus fruits. The blade has a two-
sided, serrated edge
• Paring knife – used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground.
• Vegetable peeler- used to scrape vegetables, such as carrots and
potatoes and to peel fruits. The best ones are made of stainless steel
with sharp double blade that swivels.
•
KITCHEN EQUIPMENT

Equipment
More complicated tools are called equipment. They may refer to a small
 electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and
microwave) is mandatory pieces in the kitchen or in any food establishment.

 Refrigerators/Freezers are necessary in preventing bacterial

infections from foods. Most refrigerators have special compartment
for meat, fruits and vegetables to keep the moisture content of each
type of food. Butter compartment holds butter separately to prevent
food odors from spoiling its flavor. Basically, refrigerator or freezer
is an insulated box, equipped with refrigeration unit and a control to
maintain the proper inside temperature for food storage.
 Oven is a tool which is used to expose materials to a hot
environment. Ovens contain a hollow chamber and provide a means
of heating the chamber in a controlled way
 Microwave Ovens- have greatly increased their use in the food
industry.
Foods can be prepared ahead of time, frozen or refrigerated during
the slack periods, and cooked or heated quickly in microwave ovens
 Blenders are used to chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food. A blender is a very useful appliance. They
vary in the amount of power (voltage/wattage). Others vary and do
not do the same jobs.

Abstraction Checking your Understanding:

Directions: Identify the word/s that best describes the following
statements. Input your answer on the blank below each question.
1. It is the most popular, lightweight, attractive and less expensive materials
of kitchen utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for
cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey, often referred to as cooks of chef’s
tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients.
8. A rubber or silicone tool to blend or scrape the food from the bowl.
9. A special coating applied to the inside of some aluminum or steel pots and
pans that helps food from not sticking to the pan.
10. A kitchen essential used for creaming, stirring, and mixing that made of
a hardwood.
Key To correction:

Checking your Understanding:

1. Aluminum
2. Equipment
3. Garlic press
4. Graters
 5. Knife/Knive
6. Measuring Cup for Dry Ingredients
7. Measuring Spoon
8. Scraper
9. Teflon
10. Wooden spoon

Assessment How Do You Apply What You Have Learned?

Assignment Preparing for “Video Tutorial”
the new
The class will be divided into the “Video Tutorial”
lesson
The class will be divided into three (3) groups. Each group will create a
video tutorial about how proper used and function of kitchen utensils,
equipment, and paraphernalia for cookery, must be at least 3-5 difference
kitchen utensils, equipment, and paraphernalia.
The criteria for this task
Cooperation 30%
Punctuality 40%
Impact 20%
Corrections 10%