I.

Objectives
A. Content Standards The learner demonstrates:
1. An understanding of kitchen tools and equipment used in cooking.
B. Performance The learner is able to: perform the different uses of kitchen tools and equipment in
Standards cooking.

C. Learning At the end of the lesson, the students should be able to:
Competencies /
Objectives  Differentiate between kitchen tools and equipment;
Write the LC code  Identify the kitchen tools based on their uses;
for each  Determine the uses of measuring tools in the home; and
 Explain the different kind of knives with specialize use;
 Familiarized the kitchen equipment based on their uses;

II. CONTENT Kitchen Tools and Equipment

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s TLE-G-7_8-Module-1-Commercial-Cooking.Week-1-Concept-of-Cookery.Utilize-
Materials pages Kitchen-Tools-and-Equipment pp. 8-20
3. Textbook pages
4. Additional
materials from
learning Resource
(LR) portal
B. Other Learning https://www.youtube.com/watch?v=MI0YuyLZa10uyLZa10
Resources
IV. PROCEDURE
A. Greetings “Good Morning Class”
“How’s your day so far?”
“That’s good to hear. So I’m expecting that you have the energy to participate in our
discussion for today”
B. Prayer “Before we begin the lesson, let us have a short prayer this morning. Would you
please lead the prayer” (Student Name)
C. Class Management Checking feeling of students using Mentimeter.
Checking of attendance every group.
Student routine on discipline and cleanliness inside the classroom.
D. Motivation
In this game we need two (2) player.

1. Your leader sits in the Hot Seat.

2. Choose one member in your group to demonstrate the picture on the
TV/Board.
3. You have 30 seconds to demonstrate.
4. Whoever the fastest group will win 100 Pesos Cash.

E. Reviewing
previous lesson or
presenting the new Before we start our lesson. Let us have a recap on our previous topic.
 lesson (ELICIT)
“What do you mean by procedures must be part of the standard operating procedures
that make up your food safety program?”

“What are the three factors of chemical?”

“What are three steps needed to effectively clean and sanitize utensils?”

“What do you called proper storage and stacking of tools, utensils and equipment in
this picture?”
F. Presenting Diagnostic Assessment:
examples/instances
of the new lesson Present the following pictures:
(EXPLORE)
G. Discussing new Let the students learn every topic posted on the tv screen or projector.
concepts and
practicing new
skills #1 I. Materials of kitchen tools and equipment
(EXPLAIN)
Are you familiar with aluminum tools and equipment? Do you have it at home?

Have you experienced using all the aluminum or any of the tools and equipment?

Have you enjoyed using them? Are you confident in using them?

Can you use it for cooking? Why yes? Why not?

II. Measuring tools in the home

What do you mean by measuring tools in baking?

Identify the measuring tools from the posted pictures?

Do you know how to use them?

What if you don’t have any of these measuring tools in your home or laboratory?

III. Different types of knives

How important using different knife tools in cutting?

Recall different types of knife used in cutting?

Do you have a kind of these different knife at home?

IV. Different type of kitchen equipment

What do you mean by kitchen equipment?

Do you have these kind of kitchen equipment?

Have you used these kind of kitchen equipment at your home?

H. Discussing new Formative Assessment:
concepts and
practicing new Group Activity No. 1
skills #2
(EXPLAIN) Raise Your Flag!!

In your respective group you will determined every statement. Raise the blue flag if
the statement are true and raise the red flag if the statement are false. Every group
have a 10 seconds to present their answer. I will flash in the TV screen the activity.
The leader of each group will raised the flag and to present their answer and the
members will tell the leader of their answer. Every group score will rate to 4,3,2,1
according to their speed and answer. The number 4 is the highest rate, the number 3
is the second high rate and the 2 and 1 is the lowest rate.

1. Plastic and Hard Rubber is used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters.
2. Strainer is used to soak the flour, salt, and pepper on meat, poultry, and fish.
3. Garlic press is used for turning hamburgers and other food.
4. Measuring Cup Used to measure smaller quantities of ingredients called for
in the recipe
5. Soup Ladle Used for serving soup or stews, but can also be used for gravy,
dessert sauces or other foods.
6. French Knife is used to chop, dice, or mince food. Heavy knives have a saber
or flat grind.
7. Butcher knife is used to fillet fish and to remove raw meat from the bone.
8. Whisks for Blending, Mixing is continue to be kitchen essentials because of
their usefulness for used for creaming, stirring, and mixing.
9. Oven are used for cooking, boiling, and steaming. They often operate on
Liquid Petroleum Gas (LPG).
10. Paring knife is used to core, peel, and section fruits and vegetables. Blades
are short, concave with hollow ground.
Answer:
1. TRUE
2. FALSE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. FALSE
9. TRUE
10. TRUE
Thank you for behaving while participating your activity…Good Job Everyone!

I. Developing With the use of the YouTube, will demonstrate how to properly handle every knife.
mastery (leads to
formative After watching the video, the teacher ask every group ‘What do we need to learn how
assessment 3) to hold knife properly?
(ELABORATE)
J. Finding practical Valuing (2 minutes)
applications of
concept and skills Why do we need to know the proper tools and equipment used in kitchen?
in daily living
 (ELABORATE) All the tools and equipment, what is the major or most important in the kitchen?

K. Making Group Activity 2

generalizations and Formative Assessment:
abstractions about
the lesson In your respective group, you have to fix the puzzle. Choose one member to
(EVALUATE/ represent your group, after fixing the puzzle. Explain in front of the class, what is the
ELABORATE) meaning of this tools or equipment. You only have 20 seconds to fix the puzzle.

L. Evaluating Enrichment: Express It! – 5 minutes

learning Multiple choices
(EVALUATE)
The teacher will post the code of Quizizz to your respective social learning group in
order you to answer confidently.

Direction: Read the sentences carefully. Choose the correct answer accordingly to
what is being asked.

1. Used to shred, slice, and separate food?

a. Grater
b. Separate Food
c. Tongs
2. Plastic or wooden board where meats and vegetables can be cut?
a. Catting Board
b. Cuting Board
c. Cutting Board
3. Used to easily grab and transfer larger food?
a. Serving Tongs
b. Serving Spoon
c. Serving Bowl
4. Used to chop, blend and mix all kinds of food and very useful appliance?
a. Blender
b. Electric Chopping
c. Electric Mixture
5. Used for cooking, baking, roasting, and browning?
a. Burners
b. Refrigerator
c. Oven

Answer:
1. A
2. C
3. A
4. A
5. C
M. Additional Assignment:
activities for
application or Choose one tools or equipment and draw in the white bond paper. Deadline will be
remediation on our next meeting.
(EXTEND)