LESSON PLAN

TLE COOKERY

I. OBJECTIVE

At the end of the lesson the students are expected to:

1. Identify the kitchen utensils commonly found in the kitchen

2. Value the uses and importance of the kitchen utensils.
3. Demonstrate the proper use of kitchen utensils.

II. SUBJECT MATTER

Title: KITCHEN UTENSILS COMMONLY FOUND IN THE KITCHEN
Reference: K to 12 TLE LEARNING MODULE GRADE 8
INTERNET
Materials: LCD Projector, Laptop, Pictures, Marking Pens, Manila Paper and bond paper
Integration: ICT
Values: Cooperation and Collaboration

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

• Preliminary Activities

• Opening Prayer
Let us all stand for the prayer (The students will stand)
(Call Student)
David can you lead the prayer? “Yes, Ma’am”
“Lord we are here standing in front of you
praying and glorifying you, thank you for
giving us life and for this wonderful day and
give us wisdom to understand our lessons.
Furthermore, bless our parents who sustain
our daily needs, bless or teacher who impart
knowledge to us and also Lord, give us more
strength to learn and give us knowledge in
order to cope up with the lesson we will be
having for today. These all we pray in Jesus
name. Amen. “
• Greetings
Good morning Class! “Good morning ma’am!”
How are you today? “We are good.
Have you all eat your breakfast? “Yes ma’am!”

Very good!
Let us always remember the breakfast
is the most important meal the we
should eat everyday, skipping your
breakfast is not good for you. So, in
order for us to be healthy and always
 have the energy to participate in our
class everyday we should eat our
breakfast.

Am I understood? Yes, ma’am!

Great! Very good

• Energizer
For us to know if you really eat your
breakfast, let us have an energizer
first.

(Call Student)
“Yes, ma’am!”
Elijah can you lead the energizer?

Very good classs!

Thank you for your cooperation!

• Checking of Attendance
Okay everybody you may now take
you sits. “Okay ma’am”
Let me check your attendance.
Please say “present” if your name will
e called.

• Review of the past lesson

Before we start our lesson, who can
give me the lesson that we have takled
last week?
“Our past lesson ma’amis all about the
Yes, Matthew? palatability factors or eating qualities of a
food as judged by the human senses.”

Okay very good! I am glad that you’ve

still remembered our previous lesson.
So now, let’s proceed

B. Presentation

1. Motivation

Now, we have an ativity that called “FIX

ME UP”
(Students will count off)
I will be dividing this class in to 4 groups,
each groups will be given a puzzle which
you need to complete. (Students will raise their hands)
Who are the students from group
1….,2…..,3……,4

Alright, thank you but before you proceed

to your groups you need to listen carefully
to my instruction.

All of you will be given 3 minutes to

complete the puzzle and the first team
who finish first will be given plus point and
a reward.
(Assign the sits for each groups)

You may know go to your groups.

•
Measuring cups

•
Grater

•
Chopping Board

•
Whisk

(Identify the winner)

Great job! (Students will clap and receive the reward)
Let us give a big hand for the group who
finished first the puzzle.

2. Activity
In manila paper paste the picture of
your completed puzzle and write the
uses of the object.

3. Discussion

(Duing the discusssion the

teacher will implement the 1 and
2 method. Wherein the student
needs to stand up when the
teacher will say 1 and the student
will sit down when the teacher
says 2)

Okay class, our activity has something

to do with our discussion for today, in
our activity it has portrayed 4 objects,
right?

We have measuring cups, grater,

chopping board and the whisk. Where
do you think you can see all of these
objects?

Very good! You can found these

materials in our kitchen. I know you
are all familiar and already used these
tools, Am I correct?

Very good!
We can used these in cooking

Now let us proceed to our lesson for

today.

KITCHEN TOOLS AND EQUIPMENT

Learning Objectives

At the end of the lesson the students

are expected to:
1. Identify the kitchen utensils
commonly found in the kitchen.
2. Value the uses and importance of
the kitchen utensils.
 3. Demonstrate the proper use of
kitchen utensils.

What is kitchen utensils?

Small hand-held tools used for food
preparation.

Different Categories

1) Knife Sets
2) Measuring Tools
3) Strainers
4) Cookware
5) Other Kitchen Tools
6) Kitchen Equipment

Knife Sets

7) Chef’s Knife – is an all-purpose

knife used for chopping, slicing
and mincing
8) Pairing Knife- used for peeling and
pairing fruits and vegetables
9) Boning/Filleting Knife – is used to
separate meat from bone; use to
fillet fish
10) Cleaver- is somewhat heavy and
has rectangular shape
11) Bread Knife- used to slice or divide
breads and pastries
12) Dinner Knife – used during meal

MEASURING TOOLS

Mass Scale
• Used to measure the mass of an
ingredient; can be operated manually
of digitally
Measuring Cups
• Used to measure wet and dry
ingredients
Measuring Spoons
• Used to hold specific amounts of dry
and wet ingredients; vary in sizes from
dash to 1 tablespoon
Strainer
• Used to separate liquid from solid
ingredients, sift fine grains, remove
lumps, and rinse food.
Colanders
• A bowl-shaped strainer with holes. It
 used to drain food such as pasta
Cookware
• Stockpot- is a cylindrical, deep, heavy-
bottomed, straight-sided pot for
preparing, cooking, and storing stocks,
soups and stews
Saucepan
• It is medium-deep pot with a flat
bottom, commonly used to make
sauces and gravies
Casserole
• It’s an oval, four-sided or round dish or
pan made of stainless steel, ceramic,
or glass where food may be cooked
and served
Nonstick Pan
• Is coated with materials that prevent
food from sticking to the surface while
cooking or frying.
Baking Sheet
• Is a rectangular shape shallow metal
pan used to bake bread and pastries.
Wok or Carajay
• Is often for stir-frying, steaming, deep
frying etc.

COOKING UTENSILS THAT EVERY

KITCHEN NEED

Baster
• Is used to moisten the surface of the
food with pan drippings, sauces, or
butter

Can Opener
• Used to open a food tin

Chopping Board
• Is a durable board on which food may
be cut and chopped

Dredger/Shaker
• Is a container with holes that is used
to hold salt, pepper etc.

Emery Board/Sharpening Steel

• Used to sharpen knives

Flipper
• Used to flip or turn and lift pancakes,
fillets and patties while frying
 Funnel
• Used to pour without spillage liquid or
small-grained ingredients in to
containers with small openings

Grater
• Used to grate, shred, and slice food
such as carrots, cabbage, and cheese

Potato Masher
• Used for mashing cooked potatoes,
turnips, carrots or other soft cooked
vegetables

Peeler
• Used to peel off or remove skin of
fruits and vegetables

Whisk
• Used to beat, fold, blend, and whip
ingredients

KITCHEN EQUIPMENT

Refrigerator
• Used to keep food fresh and prevent
spoilage.

Oven
• Used for baking and cooking

Blender
• Used to grate, grind, stir, blend, mix
and liquefy different kinds of food
Mixer
• Used for beating , folding, and
whipping ingredients

Stove
• It rely on the application of direct heat
for the cooking process

4) Generalization
Okay do you have questions regarding
our discussion?

Are you sure?

Okay it seems like you all really

 understand, so to sum it up can you
give me the definition of the kitchen
utensils?

(Call a student)
Very good!

Can anyone enumerate the different

kitchen utensils than can be found in
the kitchen? Just give me 5 only.

(Call a student)
Very good. So, today, you have learn a
lot of kitchen utensils we used in
cooking to make our work faster and
easier.

C. Abstraction

For you as a student why it is

important for you to know the kitchen
utensils that can be commonly found
in the kitchen?

(Call a student)

Very good, how about you? (Call a

student)

That was all a great idea, thank you for

sharing

(Call a student)
If you were given a chance to create a
new tools and equipment what would
it be? How will people use it?

Very brilliant answer

D. Application

The class will be divided into 4 groups

with the same group members.
Each group will be prepare a short
demonstration on the proper use of
kitchen utensils for 3 minutes.

4) Evaluation
 In one-half sheet of of paper answer the following:

1-5 Enumerate 5 kitchen tools and equipment.

Identify the following questions. Just write on your paper the correct answer.
______6. Is a durable board on which food may be cut and chopped.
______7. Used to measure wet and dry ingredients
______8. Used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
______9. Used to peel off or remove skin of fruits and vegetables.
______10. Used for beating , folding, and whipping ingredients.

5) Assignment
Study in advance and research on how do you properly maintain the kitchen tools and
equipment.

Prepared by:
Ms. Rea G. Sayson, LPT