Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
Division of Pagadian City
Manga National High School
Pagadian City
SEMI-DETAILED LESSON PLAN IN T.L.E

BUENA FE G.
Teacher’s Name: Grade Level/Subject: Grade 8 (Cookery)
CHAVEZ
Position: JHS, Teacher – Ill Class Observation 1
No.
Date: March 20 , 2023 Time Allotment: 1 hour (10:45am – 11:45am)

I. Standards, Competencies, and Objectives

CONTENT STANDARD: The learners demonstrate understanding on the use and maintenance of
utensils and equipment in cookery.
PERFORMANCE STANDARD: The learners independently use and maintain tools, equipment and
materials in cookery according to standard operating procedures.
LEARNING COMPETENCY LO 1. Types and uses of kitchen tools equipment and paraphernalia
AND CODE: TLE_HECK7 /8UT-0a-b-1
By the end of the lesson the students are expected to:

OBJECTIVES: a) Identify and classify the kitchen utensils, tools and

equipment based on their uses.
b) Value the uses and importance of kitchen utensils.
c) Draw the kitchen utensils , tools and equipment.
II. Subject Matter Utilized Appropriate Kitchen Tools, Equipment and Paraphernalia
Topic : Classification of Kitchen Tools and Equipment

References : Technology and Livelihood Education

Grade 8, Quarter 3-Module 1, Dep.Ed K-12 LM- Cookery 7/8 pages 4-2
Instructional Aids : Laptop, LCD Monitor, Pictures, Manila Paper, Marker Pen, Plastic Tape

Value Focus : Analysis and Application

Related Subjects/Topics

Science , Mathematics , English (Cognitive)

III. PROCEDURE
Preliminary Activities
 Classroom Management (1 Minute)
- Prayer
- Classroom Management
- Greetings
- Checking of attendance
- Classroom house rules

Review/ Recapitulation (Simple recall of past concepts/learning)

 Review (1 Minute)

What was our lesson last meeting?

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Motivation/Preparatory Activity (Short activity that has bearing on the intended lesson) (5 minutes)

PICTURE PUZZLE + JUMBLED WORDS

Directions. The students will be divided into 2 groups .Each group will be provided by your teacher a
picture puzzle to arrange. Name the picture that will come out after you arrange the puzzle by arranging
the jumbled words.
Guiding questions :
1. What can you say about the picture?
2. Do you have this kind of cooking tools at home?
3. Do you have now an idea about our new lesson?

Unlocking of Unfamiliar Words:

Kitchen utensils Cooking/ Cookery Tool

(The above terms/words shall be used in a sentence = Context Clue)

Kitchen Utensils- small hand held tool used for food preparation.
Cooking / Cookery – is an art and science in preparing food for consumption by using heat.
Tool – a handheld device/ instrument that aids in accomplishing a task
1.

DEVELOPMENT OF THE LESSON

ACTIVITY (“What to do Phase”) (5 minutes)
A. ACTIVITY: PICK-SHOP-GO!
Directions:
• Each group will choose a leader and a presenter of the output.
• Using the pictures, each group will identify all kitchen tools and equipment. (Their output will be written
in a manila paper.) The representative of each group will share to the class the result of their activity.)
• The teacher will check the output of each group.
• The scores will be tallied. The teacher will give additional information on the part which she
thinks was not fully understood by the students.
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Measuring cup rolling pin kitchen knife frying pan

Measuring spoon wire whip spatula stove

Mixing bowl grater or shredder muffin pan rice cooker

Mixing spoon cake pans wire rack electric fryer

Kitchen cabinet sauce pan oven

Strainer refrigerator rotary egg beater

1.

2.

3.

4.

(Image source: SLMs Quarter 3 Week 1)

*Note: A separate activity sheets are prepared by the teacher. Instructions on what the students should do
are also indicated.
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RUBRIC
Exemplary Accomplished Developing Beginning
(4) (3) (2) (1)
Contribution All members contribute All members All members One or more
equally, and some even contribute equally. contribute, but some members do not
contribute more than contribute more than contribute.
was required. others.
Cooperation All members work well Members work Members work well Teacher
together all of the time; together most of the together some of the intervention needed
assist others when time. time. Some teacher often to help group
needed. intervention needed. cooperation.
On Task Team is on task all of the Team is on task most Team is on task some Team needs
time. Does not need any of the time. Does not of the time. Needs frequent teacher
teachers’ reminders. need any teachers’ teacher reminders. reminders to get on
reminders. task.
Communication Each member listens All members listen to Members need some Members need
well to other members. each other in equal teacher interventions frequent teacher
Each member speaks in amounts. to be able to listen to intervention to
friendly and each other and speak listen to each other
encouraging tones. to each other appropriately.
appropriately.
ANALYSIS (“The Why Phase”/process of inquiry into the activity/systematic examination)(10 minutes)

Processing Questions:
1. What do you usually do if you want to cook a food?
2. Why do you think it’s important to know the uses of different kitchen tools and equipment?
3. How can these help us in cooking foods ?
4. For you as a student how important to know the uses of different kitchen tools and equipment in
your daily life?
ABSTRACTION (“So What Phase”/ Theory Inputs/Summarizes concepts and experiences learned/inferential leap to life)
‣ The teacher will give inputs on the said topic through power point presentation.
‣ Allow students to provide input in their own way as well as verbal responses.

Group Activity: WHERE DO I BELONG!

Directions: Classify the following kitchen tools / equipment according to its uses/ functions using a
Graphic organizer

Measuring cup rolling pin kitchen knife frying pan

Measuring spoon wire whip spatula stove

Mixing bowl grater or shredder muffin pan rice cooker

Mixing spoon cake pans wire rack electric fryer

Kitchen cabinet sauce pan oven

Strainer refrigerator rotary egg beater

Scoring Rubrics:
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CRITERIA POINTS

Accuracy 5

Content 5

Presentation 5

APPLICATION (“Now What Phase”,/Practical Synthesis/Apply generalizations to work/Transfer of insights into real-life
concern/cooperative learning)

SHOWCASE OF TALENTS ( Differentiated Group Activity) (10 Minutes)

Instruction: The class is divided into 2 groups. Choose who will be your:
a. Leader – who will spearhead in your activity.
b. Secretary – who will write down all your ideas in Manila Paper.
c. Assistant Secretary – who will list down the names of your group members.

Group 1 Task :Choose and draw one kitchen tools/ equipment in each classification that you considered
most important in cooking and state your reasons why you considered those kitchen utensils the most
important one.
.
Group 2 Task: Plan for a simple recipe that you want to cook.
a. Identify the ingredients of the recipe.
b. Identify and classify the kitchen tools and equipment that you will use in cooking the recipe.

GENERALIZATION
Direction: The teacher will ask:
1. What have you learned?
2. Can you identify those kitchen tools needed in cooking ?
3. Did our topic integrated to other subjects?
IV. EVALUATION (Assessment Phase)
Directions: Read each statement carefully and choose the letter of the best answer. Encircle the letter of your
choice.
1. It refers to light and handy materials in the kitchen.
A. Equipment B. Accessories C. Tools D. Decorations
2. A tool that has a measurement indicated on it like 1, ½, ¼ used to measure dry ingredients in small
quantity.
A. Dietetic scale B. Measuring spoon C. Measuring cup D. Food thermometer
3. It is used to flatten the dough.
A. Rolling pin B. Wooden spoon C. Spatula D. Grater
4. It is generally large enough utensil to allow for easy mixing and yeast rising.
A. Mixing bowl B. Sauce pan C. Muffin pan D. Griddle
5. Kitchen knife is used for chopping large quantities of food while paring knife is used for
A. Removing the skin of fruits and vegetables C. Used for eating steak foods
B. Used for cutting dough D. Used as garlic presser
6. Which of the following does not belong to the group?
A. Oven B. Blender C. Rice cooker D. Rubber scraper
7. An equipment necessary in preventing bacterial infections, it has special compartment for meat, fruits
and vegetables to keep the moisture content of each type of food.
A. Cabinet B. Oven toaster C. Dish rack D. Refrigerator
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8. It is used to remove muffins from pans, spread sandwich fillings, put icing on cakes and turn cookies.
A. Knife B. Sifter C. Spatula D. Mixing spoon
9. Ashley wanted to beat egg, what kitchen tool she will use?
A. Fork B. Wire whip C. Ladle D. Rubber scraper
10. Milk, juice and water are measured in;
A. Measuring spoon B. Weighting scale C. Glass D. Measuring cup

V.ASSIGNMENT: (/Extended /Additional Meaningful Task)

AGGREEMENT
Directions: Draw at least 10 different tools and equipment found in your kitchen at home and be sure to write
its name uses.
Drawing Name & its uses Drawing Name & its uses

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

Remarks:

Reflections:

References:
(Video and Pictures)
1. (Image source: SLMs Quarter 3 Week 2)
2. https://www.youtube.com/watch?v=3fvbnTKBsqQ
3. https://www.google.com/search?q=fabric&tbm=isch&ved=2ahUKEwilpf7TvIXxAhU7xIsBHe9XAzUQ2-
cCegQIABAA&oq=fabric&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIECAAQQzIHCAAQsQMQQzIECAAQ
QzIECAAQQzIECAAQQzIECAAQQzIECAAQQzIECAAQQzIECAAQQzoECCMQJzoCCAA6BwgjEOoCE
Cc6BQgAELEDUMHcC1jxgwxg74YMaAJwAHgEgAHDAYgBlBCSAQQwLjEymAEAoAEBqgELZ3dzLXd
pei1pbWewAQrAAQE&sclient=img&ei=awq-YOXDIbuIr7wP76-
NqAM&bih=625&biw=1366&rlz=1C1CHBF_enPH916PH917#imgrc=6w1ueks3MYD-wMs,
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Prepared by: Observed By:

BUENA FE G. CHAVEZ WILFRED HOPE DAVID

JHS, Teacher –Ill School Principal