Novaliches High

School Grade Level HE 12

School
MARY JOY A. Learning Cookery
Teacher
TERCIO Area NC II

Teaching October 20, 2021

Dates 6:30 – 8:00
Daily Lesson Quarter 2nd Quarter
and 10:00 – 11:30
Log Time

TEACHER ACTIVITY STUDENT’S ACTIVITY

I. OBJECTIVE/S
A. Content Standard
The learners demonstrate an
understanding how to prepare
sandwiches
B. Performance Standard
The learners independently
prepare sandwiches
C.Learning Competencies
(include objective)
At the end of the lesson the learners
should be able to:

a. Identify the different tools and

equipment used in preparing
desserts.
b. Draw the tool and equipment
used in preparing desserts; and
c. Appreciate the importance of
tools and equipments used in
preparing dessert.
Code: TLE_HECK9-12PD-IVa-
15

II. CONTENT
PERFORM MISE EN PLACE
(DESSERT)
TOOLS AND EQUIPMENT IN PREPARING
DESSERTS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
Cookery CG pages 19

2. Textbook pages
Cookery Manual pages 166-171
3. Additional Materials for
Learning (LR) portal
B. Other Learning
Resources
 Laptop, Projector, tools &
equipment

A. Procedure
B. Routine activities
(prayer, greetings,
checking of attendance,
etc.
Please stand up and let us pray,
anyone who can lead the Student will come in front and lead the
prayer? prayer

Good morning Ma’am Tercio!

Good morning class! Yes Ma’am
Secretary is there any (Secretary will read the names of the
absentees? absentees)
Who are they?
Okay before you sit down let us (students will dance)
have a short energizer first.
(students will sit down)
Okay you may sit down now
A. Reviewing previous lesson or
presenting the new lesson
(Priming)

Before we start our lesson for (Students raised their hands)

today let us have a short recap
of what we have tackled about. Ma’am last week we tackled about
yes (student name) preparing sandwiches.
Okay very good!
(students raised their hands)
Now what are the two types of
sandwiches? Hot and cold sandwiches
Yes (student name)
Very good! (students raised their hands)
What else? Open and closed sandwiches
Yes (student name)

(students raised their hands)

And lastly what are the most
essential learnings that you have
in preparing sandwiches?
Yes (student name)
Very good! Another one (student’s answer)
Yes (student name)
Very good!
Okay so now let us procced to
our next topic.
B. Establishing a purpose for the
lesson (Motivation)
* The teacher will post some picture
on the board and let the students
guess the Kitchen tools/equipment
base on the given emoji below:
MEASURING CUP

MIXING BOWL

CAN OPENER

CHOPPING BOARD

BLENDER

C. Presenting examples/ instances

of the new lesson
Based on the activity that we did
what do you think will be our
topic for today? Ma’am based on the activity that we did
(The teacher will call a student) our topic for today is about tools and
Okay very good, our topic for equipment.
today has something to do with
tools and equipments in
preparing a dessert or what we Ma’am mise en place It refers to the
called the Mise en place. practice of preparing and organizing all
So, what do you mean by mise the ingredients and tools needed for
en place? cooking before you start the actual
(The teacher will call a process.
student)

Very good!
Mise en place is culinary
practice in which tools,
equipment, and ingredients are
organized before cooking or
making a dessert.
Do you think mise en place is (Student’s answer)
important? Why
 Very good! Performing mise en
place is very important because
this practice creates a more
organized and stress-free
cooking environment, leading to
consistent and high-quality
results.
D. Discussing new concepts and
practicing new skills #1

So, now let’s proceed to the tools

and equipments used in preparing
desserts

 Measuring cup and spoon.

Individual measuring cup for dry
ingredients, glass measuring cup
for liquid and measuring spoon
for ingredients used in small
quantity.
 Mixing bowl. Use for mixing
ingredients. It comes in different
sizes. Small, medium, and large
 Cans opener use to open food
containers.
 Cutting board, a wooden or
plastic board where fruits
and vegetables are cut.
 Double boiler – used when
temperatures must be kept
below boiling, such as for egg
sauces, puddings, and to keep
foods warm without
overcooking.
 Funnels – used to fill jars, made
of various sizes of stainless-steel
aluminum, or of plastic
 Graters used to grate, shred,
slice and separate foods
such as carrots, cabbage and
cheese.
 Kitchen Knives often referred
to as cook's or chef’s knife. Use
for peeling and slicing fruits and
vegetables
 Fruit and salad knife -
used to prepare salad
greens, vegetables, and
fruits
 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
 Spatula – used to level off
ingredients when
measuring and to spread
frostings
 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.
 Scraper- a rubber or silicone
tools to blend or scrape the food
from the bowl; metal, silicone or
plastic egg turners or flippers
 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.
 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.
 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.
 Baking pan. One cannot bake
without bakeware. Baking pans
like loaf pans, cake pans, pie
plates, baking sheets and so on
are necessary for baking.

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.

 Refrigerators/Freezers are
necessary in preventing
bacterial infections from foods.
 Range a kitchen appliance used
for cooking food.
 Mixers. Used for mixing,
creaming, beating and whipping
ingredients. The ultimate mixer
for anyone who bakes is, of
course, a stand mixer.
 Blenders are used to chop,
blend, mix, whip, puree, grate,
and liquefy all kinds of food. A
blender is a very useful
appliance.

E. Discussing new concepts and

practicing new skills #2
Since we are done discussing
the tools and equipment in
preparing dessert let’s have a (Student’s answer)
short review
(Call a student) please stand up
Can you give me an example of
tools and it’s uses? (Student’s answer)
Another example? (Call a
student) (Student’s answer)
How about example of (Student’s answer)
equipment
(Call a student)
 Another one (Call a student)
F. Developing Mastery
Think of your mother’s favorite
dessert.
In your opinion, to prepare it
what are the different tools and
equipment that you will use.
Enumerate them and tell us why.
G. Finding practical Group Activity
applications of concepts and The teacher will show a picture of some
skills in daily living dessert each group will list down the
tools and equipment to be use in
making that dessert and discuss it in
front of the class.
H. Making generalizations and
abstractions about the
lesson
The teacher will call some
students to answer What is the
importance of tools and
equipments in preparing
dessert?

Each tool or piece of equipment (Student’s answer)

in dessert-making is designed to
ensure precision, texture, and
presentation. From measuring
ingredients accurately to
controlling temperature and
texture, using the right tools
simplifies the process and
contributes to the consistency
and quality of the final product.
I. Evaluating learning

QUIZ
1. A kitchen appliance used for
cooking food.
2. Use for whipping eggs or
butter, and for blending gravies,
sauces, and soups.
3. Used to fill jars, made of
various sizes of stainless steel,
aluminum, or of plastic.
4. They are practical for opening
food packages, cutting tape or
string to package foods or
simply to remove labels or tags
from items.
5. are used to chop, blend, mix,
whip, puree, grate, and liquefy
all kinds of food.
6. Used for mixing, creaming,
beating and whipping
 ingredients.
7. Used for creaming, stirring,
and mixing. They should be
made of hard wood
8. Chef's tools, use for all types
of kitchen tasks, from peeling an
onion and slicing carrots, to
carving a roast or turkey
9. Use for measuring small
quantity of ingredients like salt,
baking powder, baking soda
10. Use to grate, shred, slice
and separate foods such as
carrots, cabbage and cheese.

Answer key.
1 Range
2 Whisks
3 Funnels
4 Kitchen Shears
5 Blinder
6 Mixers
7 15. Wooden spoons
8 kitchen Knives
9 Measuring spoons
10 Graters
J. Additional activities for
application or remediation

Assignment.
Direction. List down at least 2
example of dessert and its
ingredients. describe its
characteristics

IV. REMARKS

V. REFLECTION

Prepared by: Checked by:

MARY JOY A. TERCIO ROSARIO R. VALINO, EdD.

Student Teacher SHS -TVL Master Teacher

Observed by:

GILORE E. OFRANCIA, MTM, PhD

Principal IV