TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 7

Name: Tiffany Grace A. Sotto Date: October 16, 2017

School: Iligan City National High School Subject: TLE

I. Learning Competencies
a. Identify the prominent persons in history
b. Differentiate the properties of Electricity
c. Value the importance of different sources of Electricity
II. Subject Matter
Topic: Basic Electricity
Content: History, Properties, Sources of Electricity
Processes: Identifying, Differetiating
Values Integration: Appreciation, Right Choices
Instructional Materials: Visual Aids
References:

III. Procedure

Teachers Activity Students Activity

A. Preliminary Activity
1. Greetings
Good Morning Ma’am!
Good Morning class!

2. Prayer

Before we begin, let us all pray. Ms. Zarlene, Zarleen: Let us pray…
please lead the prayer.

Before you take your sits, kindly pick up pieces of

papers and arrange your chairs properly. Thank
you. You may now take your sits.

3. Checking of Attendance

Now, be ready for the checking of attendance.

Who’s absent for today? Students: None Ma’am!

4. Collecting of Assignments
Checking of the assignments Student submits their assignments

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 5. Review of the past lesson

Before we proceed to our next topic, let us recall Zarlene: Our topic last meeting was all about
the topic last meeting. Any volunteer, yes Electricity. It may be defined as
Zarlene.

Yes, correct. This means that Electricity

B. Lesson Proper
1. Motivation

The students will stand up and write their

answers

Yes, Excellent. All your answers are correct but

did you know that these tools and equipment in
baking have their own classifications too. Now do
you have any clues of what we will be doing
today class? Learners: At the end of the class, you will e

Before we start, let me introduce to you our 1. Discuss the usage of tools and
objectives for today’s lesson. Everyone please equipment and,
read our lesson objectives. (Note to explain 2. Use them accordingly and,
briefly the objectives after students read them) 3. to value its importance.

2. Unlocking of Difficult Terms

Let us first unlock some of the terms that we may

meet along our discussion.

1. Batter- a flour mixture that can be

stirred or poured
2. Dough: a flour mixture that can be
rolled or kneaded
3. Sift: Separating course particles in the
ingredient by passing through a sieve or
The class will be divided into 3 groups and will be
sifter
given three minutes to list all classifications and
I have here a video presentation about the tools the tools and equipment in baking that they can
and equipment in baking under its classifications. recall in the video presented

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Please pay attention because we will be having
an activity later about it.

1. The class will be divided into three

groups.
2. Each group will be given 2 minutes to list
down as many tools and equipment that
they can recall.

Very good class! Each group listed most of the

tools and equipment in baking.

3. Discussion

Since you are now familiar with the some of the

tools and equipment in baking. Let us now
classify them according to their functions. Seven
(7) Classifications of Tools and Equipment in
Baking

Ovens

1. Convection Ovens- a cooking device that

heats food by the circulation of air.
2. Rotary Ovens- an oven comprising one or
more horizontal circular tables on a Shows the Video about the different Tools and
vertical axis that turns. Equipment in Baking.

A. Measuring Tools
1. Measuring Cups- a cup marked in graded
amounts, used for measuring ingredients
in cooking.
2. Measuring Spoons- a spoon used to
measure an amount of ingredient, either
liquid or dry, when cooking and baking.

B. Mixing Tools
1. Mixing Bowls- is a deep bowl that is
particularly well suited for mixing
ingredients together
2. Wooden Spoon- a spoon that can be
made from wood. Wooden spoons are

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 used for mixing food.
3. Rubber Scraper- is a tool that is
commonly used in cooking. . It is has a
broad, flat and usually flexible rubber
blade that is used for blending food or
removing it from cooking vessels such as
pans, bowls, or cans.
4. Electric and Handy Mixer- It automates
the repetitive tasks of stirring, whisking
or beating.Electric mixers with more
speed options give the user more control
over the development of the mixture.
5. Rotary Egg beater- a hand-held kitchen
utensil with rotating blades used for
beating, whipping or mixing.

C. Cutting Tools
1. Pastry Blender - Hand held utensil used
to "cut" firm shortening or butter into
small pieces while mixing with flour
mixtures which is the first step in making
most pastry

2. Pastry Wheel - A pastry wheel is a

handled tool with a thin sharp wheel,
used for marking and cutting rolled-out
dough.

3. Kitchen Shears - are specially-designed

scissors for the kitchen. They are not
shaped like regular scissors; they are
shaped like shears.

4. Chopping Board – a durable board on

which to place material for cutting. The
kitchen cutting board is commonly used

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 in preparing food.

5. Cookie Cutter - a Metal or plastic tool

created to cut all sorts of shapes of
dough for interesting presentations

D. Baking Pans
1. Baking Pans - are used to hold runny
batters, such as cake batter and thick
solid masses of food, such as savory hot
dish recipes. The foods are placed in the
pan and the baked in the oven. Baking
pans are available in a variety of sizes,
materials, surface textures, and colors.

2. Tube Center Pan - A round pan with a

hollow projection in the middle, used for
baking or molding foods in the shape of a
ring.

3. Cake Pans - Cake pans can be round,

square or rectangular and are available in
several sizes. Probably the most popular
is the 9 x 13 x 2 inch rectangular cake pan
that is used to bake cakes, bars, and
savory dishes, such as lasagna. Round
cake pans are used to make layer cakes
and are generally found in 8 or 9-inch
diameters and are 1 ½ inches in depth.
Standard square cake pans are also 8 or 9
inches wide and 1 ½ inches in depth.

4. Muffin Pan - a pan with cylindrical

indentations used for baking cupcakes or
muffins. A single cup within a regular

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 muffin tin is 3 and 1/2 ounces and most
often has room for 12 muffins, although
tins holding 6, 8, 11, 24, and 35 muffins
do exist. Muffin tins can be made out of
aluminum, stainless steel, cast iron, or
silicone.
5. Jelly Roll Pan - A wide, flat pan similar to
a cookie sheet or baking sheet with sides
(typically 10½ by 15½ inches) and is
(about 12 by 18 inches). When it comes
to equipping your kitchen, baking sheets
are more versatile.

6. Custard Cup - a heat-resistant cup of

porcelain or glass in which an individual
custard is baked.

That is all for the tools and equipment in baking

are you guys still following the lecture?
Yes, Ma’am.

Sheila: These tools and equipment are

IV. Generalization
So now, someone please tell me. Why do
you think these tools and equipment are
important in the art of baking?
So now class, who can tell me the tools and
equipment that is used in baking?
V. Application
important because when you have the right
tools and equipment you feel at ease and stay
focus on preparing the recipe.
Marie: Also it provides us convenience and
using the appropriate tools and equipment will
give us the most desired result in our work.
Students will enumerate the tools and
equipment in baking

Students will have an activity they will match the Students will match the names of the tools to
names of the tools to the appropriate picture the appropriate picture representation
representation of it.

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VI. Evaluation

Directions: Classify the following tools based on their usage. Write the letter of your answer in
the space before the number.
A. Baking equipment C. Cutting
B. Measuring D. Mixing

_____ 1.Electric or handy mixer _____ 6. Spatula

_____ 2. Flour sifter _____7. Pastry blender
_____ 3. Set of measuring spoon _____8. Rolling pin
_____ 4. Wooden spoon _____9. Weighing scale
_____ 5. Muffin pan _____10. Pastry Brush

VII. Assignment

Bring pictures of different tools and equipment in baking and classify them. Paste on a short
bond paper.