LESSON PLAN in TLE 9

I. OBJECTIVE
At the end of the lesson, student shall be able to:
A. Identify tools and equipment needed in preparing dessert.
B. Give the importance of using the tools and equipment in preparing dessert.
II. SUBJECT MATTER
Topic: Tools and equipment needed in preparing desserts/sweets
Reference: Technical Vocational-Livelihood Cookery Manual Module 1 of 2
Materials: laptop, projector, PowerPoint presentation, tape, chalkboard
III. LEARNING MATERIALS
1. Daily Routine
2. Recall
3. Motivation
4. Lesson Proper
a. Activity
Title: Pass and Stop!
Materials: Speaker, PowerPoint presentation, ball
b. Analysis
Guide Question:
1. How was your activity?
2. Why you should familiar with the tools and equipment needed in
preparing dessert?
3. Do you agree that each tool is designed to perform a specific job in the
kitchen?
c. Generalization
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- used for mixing ingredients. It comes in different sizes. Small, medium, large.
Can Opener- used to open food containers.
Cutting Board- Wooden or plastic board used for chopping fruits and vegetables.
Double boiler- used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
Graters- Used to grate, shred, slice, separate foods such as carrots, cabbage and cheese.
Kitchen Knives- Often referred to as the cook’s or chef’s knife. They are use for peeling and
slicing fruits and vegetables.
Kitchen Shears- practical for opening food packages, cutting tape or string to package foods or
simply to remove labels or tags from items.
Scraper or Spatula- Rubber or silicone tools to blend or scrape the food from the bowl.
Spoon- Solid, slotted, or perforated. They are made of stainless steel or plastic.
Vegetable Peelers- Used to scrape vegetables, such as carrots and potatoes and to peel fruits.
Whisks- used for whipping eggs, batter and for blending gravies, sauces and soups.
Wooden Spoons- made of hard wood spoon.
Baking Pan- One cannot bake without bakeware. Baking pans like loaf pans, cake pans, pie
plates and baking sheets.
Refrigerators/Freezer- necessary in preventing bacterial infections from foods.
Range- kitchen appliance used for cooking food.

Mixers- used for mixing, creaming, beating and whipping ingredients. Ultimate mixer for
anyone who bakes is, of course, a stand mixer.
Blender- Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.

d. Application
The students will form a three groups. They will arrange the jigsaw puzzle that is provided by the
teacher in every groups. Teacher will give 10 minutes to arrange the puzzle and they will present
it on the front of the class.

IV. EVALUATION
Name the tools. Identification type, write the correct name of the tool/equipment given its uses
and function below.
__________1. Used for measuring small quantity of ingredients like sal, baking powder, baking
soda.
__________2. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
__________3. Used for whiping eggs or butter and for blending gravies, sauces, and soups.
__________4. Used to fill jars, made of varoius sizes of stainless steel, aluminum, or of plastic.
__________5. A kitchen appliance used for cooking food.

IAN JEFFREY U. PEDREZUELA

TEACHER I
MARISSA M. MAGSADIA
HEAD TEACHER I