I.

INSTRUCTIONAL OBJECTIVES
CONTENT STANDARD:
The learners demonstrate an understanding the use and maintenance of
equipment in cookery
PERFORMANCE STANDARDS:
The learners independently use and maintain tools, equipment, and materials in
cookery according to standard operating procedures
LEARNING OBJECTIVES:
At the end of the lesson, the students will be able to:
a. identify the different kitchen tools and equipment;
b. perform the proper cleaning of kitchen utensils and store safely in the
designated position and area; and
c. discuss the importance of knowing the different kitchen tools, equipment, and
paraphernalia.

II. SUBJECT MATTER

Topic: Use of kitchen tools, equipment, and paraphernalia
Reference: TLE 7 Learning Module 1 pg. 4 - 10
Instructional Materials: visual aids, activity materials

III. PROCEDURES
a. PRELIMINARY:
 Prayer & Greetings
 Classroom Management
 Checking of Attendance

b. LESSON PROPER:
o ACTIVITY (Classification of Materials)
 The learners will classify the different kitchen utensils and equipment based
on their materials.
 The learners will write the name of the kitchen utensils and equipment inside
the different box according to their designated classification.

o ANALYSIS
1. Why do we need to classify the different kitchen utensils, tools and
equipment?
2. Which materials is the most common in your kitchen?
 o ABSTRACTION
The teacher will discuss the following:
 Materials of kitchen utensils and equipment commonly found in the
kitchen
 Cooking Utensils List That Every Kitchen Needs

o APPLICATION
The learners will do the following activity:

 Go to your home kitchen and explore the different utensils, tools, and
equipment.
 Take a picture of each kitchen utensils, tools, and equipment and
identify their uses.
 Compile your picture by creating a slideshow presentation.
 Submit your output via email (niecole.bacalangco@gmail.com) or
provide a flash drive to store your file.
 Your output will be graded based on the rubrics below
RUBRICS FOR SLIDE PRESENTATION (POWERPOINT PRESENTATION): 50 points
Excellent Very Good Good Fair
10 8 5 3
Content The presentation is Logical progression Vague in conveying Lacks clear point.
Clear and concise. It of slides but with points. Lacks sense No logical
has logical unnecessary lengthy of purpose. Slides sequence. Limited
progression of detail show understanding understanding of
ideas. It is accurate of some topics topics
and complete
Text Elements Easy to read. Size Font is sometimes Font is often difficult Text is extremely
varies appropriately difficult or to read. Different difficult to read.
for heading and text. distracting. 7x7 rule sizes and font style Inappropriate use of
7x7 rule is followed. is followed is overused. Some color, contrast, bold,
Not too much text. slides do not obey italic, underline. 7x7
7x7 rule. rule is not obeyed
Appearance/ Layout is visually Layout is pleasant. Layout appears Layout is cluttered
Layout appealing and Background is cluttered or busy. and confusing. No
supports overall appropriate. Background is headings.
message. distracting. Some Background is
Appropriate use of parts are missing. distracting. A lot of
background and parts are missing.
theme.
Picture Quality Perfectly in focus – Mostly in focus – Somewhat in focus Extremely blurred
no shakiness or blur some shakiness or – lots of shakiness Exposure/white
Correct exposure blur and blur balance/range of
and have accurate Mostly correct Somewhat correct tones are
white balance and exposure/white exposure/white completely off
range of tones balance/range of balance/range of
tones tones
Organization Information is Most information is Some of information There is no clear
organized in clear, organized in a clear, is logically plan for the
logically way. It is logically way. One sequenced. An organization of
easy to anticipate slide or item of occasional slide or information
the type of material information seems item of information
that might be on the out of place. seems out of place
next slide
IV. EVALUATION
Direction: Read the questions carefully and write the letter on the space provided
before the number.
_____ 1. What kind of knife used to slice or divide breads and pastries?
A. Meat slicer B. Chef’s knife C. Bread knife D. Paring knife
_____ 2. What is used to separate liquid from solid ingredients, sift fine grains, remove
lumps, and rinse food.
A. Measuring cup B. Strainers C. Tongs D. Spatula
_____ 3. Which kitchen knife is used for peeling and paring fruits and vegetables?
A. Paring knife B. Boning knife C. Cleaver knife D. Chef’s knife
_____ 4. It is a broad, flat, flexible scraper with unsharpened edges used for spreading
and smoothing icings on cakes, mixing ingredients, lifting and flipping and
scraping bowls.
A. Scraper B. Wire whip C. Spatula D. Potato masher
_____ 5. It is used to moisten the surface of meat with pan drippings, sauces, or butter.
A. Sieve B. Saucepan C. Baster D. Chinois
_____ 6. It is a rectangular shape shallow metal pan used to bake bread and pastries.
A. Cheesecloth B. Cake pan C. Bread knife D. Baking sheet
_____ 7. It is a container with holes that is used to hold flour, herbs, salt, pepper and
other same ingredients that are sprinkled on foods that are being prepared.
A. Dredger B. Emery board C. Grater D. Spatula
_____ 8. It is used to grate, shred, and slice food such as carrots, cabbage, and
cheese.
A. Cheesecloth B. Grater C. Tongs D. Funnels
_____ 9. Often used for stir-frying, steaming, pan frying, deep frying, poaching, boiling,
braising, searing, making soup, smoking and roasting nuts.
A. Nonstick pan B. Carajay C. Cast-Iron skillet D. Roasting pan
_____ 10. It is used to measure the temperature of food to know if it has been cooked
properly or being stored at the right temperature.
A. Measuring Cup B. Mass scale C. Thermometer D. Baster

V. ASSIGNMENT
Direction: Read and understand the question. You will be graded through the following
rubrics. write your answer in the space provided. Write your answer at the back of this
paper.
1. Why do we need to know the different kitchen utensils, tools, and equipment?

Prepared by:

NIECOLE L. BACALANGCO
Subject Teacher

Reviewed by: Approved by:

CRISTINE Q. IHALAS LUZMINDA O. ONOR, EdD

Academic Coordinator Basic Education Director