Detailed Lesson Plan:

TLE 10: Technology and Livelihood

Education
House hold Services
(Presenting Cooked Dishes Kitchen Utensils, Tools and Equipment)

Prepared by: April Joyce R.

Teaching Internship

Lesson Plan in Presenting Cooked Dishes Kitchen Utensils, Tools and Equipment
 Basic Kitchen Utensils, Tools and Equipment
I. Objectives
At the end of the lesson, the students will be able to:
1. Recognize the common kitchen tools and equipment.
2. Identify the Basic kitchen utensils, tools and equipment and their uses.
3. Appreciate on how to use some kitchen tools.

II. Subject Matter

Topic:
Basic Kitchen Utensils, Tools and Equipment
Reference:
 K TO 12 TLE grade 10 Learner's Module Home Economics (Household
Services), Internet.
file:///C:/Users/xeon/Downloads/QUARTER%203-MODULE%202.pdf
Materials:
 Laptop, mobile phone
 PowerPoint Presentation
 Pictures

III. Procedures:

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Learning Activities/Classroom Routines:
a. Opening Prayer

Okay class, anyone who can volunteer to lead the prayer. “Yes Ma’am. Classmates
let’s bow our head and feel
b. Greetings the presence of our Lord.”

Good Morning, Class! How’s your day?

c. Checking of Attendance “Good Morning Ma’am! We

Before we start the discussion, I want to open your are all fine, thank you
cameras so we can see your beautiful/handsome Ma’am.”
faces to our attendance photo.

Okay very good class! “( Students are opened their

cameras).”
d. Review:

Class, last meeting we studied about the 3 Types of basic cooking

techniques can anyone explain what are those?
( Students raise their virtual
hands)

“Ma'am the 3 types of basic

cooking techniques are ”
a. Moist heat Methods.
b. Dry heat Methods.
c. Combination Methods.

“Ma'am, the types of moist

Very good, can anyone give me types of Moist Heat Method heat methods are. ”
At least 5 methods ?
(possible answers)

1. Blanching
2. Boiling
 3. Deep poaching
4. Enpapillote
5. Pan steaming
6. Parboiling
7. Poaching
8. Pressure cooking
9. Simmering
Okay, very well said. 10.Shallow poaching
What about the types of Dry heat method?

“Ma'am, the dry heat method

are "
1. Baking
2. Barbecuing
3. Broiling
4. Grilling
Very good! 5. Frying
And the last method, what are the types combination of dry and 6. Roasting
Moist Heat Method?
"Ma'am the types of
combination of dry and
Moist Heat Method are"
1. Braising
2. Stewing

Ok very good I’m glad that you still remember from our previous
lesson, So now Let’s proceed to the proper lesson, but before that,
let's have a game first.

Are you ready?

 
e. Motivation:
“ Yes ma'am we're ready!
The title of our game is called " Bring Me online ! "
1. The teacher will present pictures on the screen.
2. The students will get a things and bring to me as quickly as you
can.
3. Every students shall participate in the activity.
4. The student who got many points, at the end of the game she/he
will have a 100 pesos gcash load. (students will show/bring the
things fast on the camera
Let's start our game! are you excited class?
screen.)

"Yes Ma'am, were excited!"

1. BRING ME: Spoon and fork

2. BRING ME: Cutting Board

3.BRING ME: Tong

4. BRING ME: Whisk

5. BRING ME: Peeler

6. BRING ME: Colander

7. BONUS GAME BRING ME: Fish slice

Thank you class for participating in our games!

So let's proceed to our proper lesson!

(student's share their insights)

B. Presentation/Learning Proper:

So my question is when it comes to cooking, why is it so

important to use the right tools and equipment?

Okay very good! yes cooking with the correct utensils saves time.

It's much easier to finish your food on time if you have the correct
pot or pan. You can always have your meals on time if you ensure
that your food cooks quickly. This is especially important if you
have a hectic schedule and won't be able to cook for the whole
day.

The following are the common tools, utensils and equipment with
their specific purposes, design and images.
Tools, Utensils

Cutting Board or Chopping Board- A portable board made of

wood or plastic on which food can be cut.

Did you know that we have a different kind of chopping board

colors exist for the purpose of food safety.

Here are the different cutting board colors and their meanings:

Green: Fruits & Vegetables

Yellow: Raw Poultry
Blue: Cooked Food
White: Dairy Products
Tan: Fish & Seafood
Red: Raw Meat

Whisk- To mix ingredients smoothly or to incorporate air into a

mixture in a process known as whisking or whipping. It is usually
has long and narrow handle with a series of wire loops linked at
the end. Whisks can also be made of bamboo. .

Tongs- For gripping and lifting. Usually used to transfer items on

hot surfaces such as barbecues or to select small or grouped pieces
such as sugar cubes or salad portions. Two lengthy arms with a
pivot near the handgrip.

Colander- It is used for draining substances cooked in water. A

bowl-shaped container with holes usually made from plastic or
metal. It differs from a strainer due to its larger holes, allowing
larger pieces of food, such as pasta to be drained quickly.
Spoon and Fork- In southeast asia, spoons are the primary
utensil used for eating; forks are used to push foods such as rice
onto the spoon as well as their western usage for piercing the
food.

Fish Slice- It is used for turning or lifting food during cooking.

Grater- Made of metal which is used to grate, shred and slice

food such as carrots, cabbage, cheese or other types of food.

Peeler- It is used to peel off or remove the skin of fruits and

vegetables.

Tin Opener- To open tins or cans, the earliest design of tin

openers were knives adapted to open a tin as easily as possible.

"None, Ma'am"

Clever- A cleaver can take on heavy vegetables like different

varieties of squash and root vegetables with more force than a
chef's knife or santoku knife. They are mostly used to chop up
beef, pork, and poultry bones, and cut through connective tissue.

Before we proceed to our next discussion, do you have a questions

class?
Okay then, if you don’t have any questions let’s proceed on our
next topic

Equipments

Cookware- This is composed of different types of food

preparation containers commonly found in the kitchen as cooking
vessels such as saucepans and frying pans. Below are list of
baking tools to aid the use of cookware during cooking process.

Other Baking Tools

Frying Pan-Also known as skillet is a flat-bottomed pan used for

frying, searing and browning foods.

Stovetop Fryer-A type of kitchen utensil that can be used to heat

cooking oils (fats) so foods can be completely covered in hot oil to
be fry cooked, also referred to as "deep fat fried.

Stock Pot- It is a cylinder-shaped, deep, heavy bottomed, straight

–sided pot for cooking preparation, storing stocks, soups and
stews. It has handles securely attached on the sides to assure safe
and easy lifting.

Sauce Pan- It is a medium-deep pan with a flat bottom normally

used to make sauces and gravies.
Casserole- It is a round dish or pan made of stainless, ceramic or
glass where food may be prepared and served.

Stir Fry Pan (Wok)- It is often used for stir-frying, steaming, pan
frying, deep-frying, poaching, boiling, braising, searing, stewing,
making soup, smoking and roasting nuts. A long-handled ladle
must be used to avoid burning of the hand while cooking.

Cake Pans- Can be round, square, or rectangular and are

available in several sizes used in baking cakes

Loaf Pans- A deep quadrilateral pan of metal or glass used for

baking create loaves.

Muffin and Cupcake Pans- A baking pan formed of a group of

linking cups usually used for muffins or cupcakes.

Measuring Cups and Spoons- Use to measure ingredients

accurately either dry or liquid ingredients.
Mixing Bow- It is used for mixing ingredients, comes with
different graduated sizes and has a sloping sides.

Mixer- A mixer, depending on the type, also called a hand mixer

or stand mixer, is a kitchen device that uses a gear-driven
mechanism to rotate a set of "beaters" in a bowl containing the
food or liquids to be prepared by mixing them. Mixers help
automate the repetitive tasks of stirring, whisking or beating.
"None, Ma'am"

Gas Range- Intended for cooking or baking

Oven- is a kitchen appliance used for roasting and heating of

food such as meat, baked bread, cake and other desserts.

"Yes, Ma'am"

" Yes, Ma'am"

Pressure Cooker- t is used to soften meat.

Blender- It is used to blend, pulse or mix ingredients.

(student's share their insights)

That's all our discussion for today!

Now, do you have questions or any clarifications?

C. Application

Now that we're done in the discussion and already know the basic
kitchen utensils, tools and equipment.
I think you are ready to have your activity, am I correct?
Are we clear class?

Very good!

Activity

Complete the Thinking Balloon with the different kitchen tools

and utensils. Write your answer on a separate sheet of paper.

D. Generalization:

Class, what have you learned from today’s lesson?

Well, that’s good, thank you! Who else who wants to recite?
Yes, all your answers are correct as long as you appreciate how to
use some kitchen tools.

IV. Evaluation

Read each question carefully. Choose the letter of the correct

answer in your activity notebook.
1. Aling Nena loves to cook guava jelly. She sells it to the market
for an extra income. Which of the following will she used as a
container?
a. jar b. plastic c. cup d. pan

2. You are planning to bake a cake. Which tool will you used to
get the exact measurement of the ingredients?

a. ladle b. measuring cup c. pan d. plate

3. Ethan’s favorite food is mashed potato. His mother prepares it

every day and she used _______________ to peel the potato
easier.

a. knife b. cutter c. vegetable peeler d. scissors

4. Your Home Economics teacher prepares food for the recipients

of the School Based Feeding Program. Her menu for the day is
ukoy makalhip in which the main ingredient is squash. Which tool
will she used to shred the squash?

a. strainer b. grater c. knife d. steamer

5. You want to fry a fish. Which tool is appropriate for frying?

a. frying pan b. oven c. pot d. sauce pan

6. Which tool is used along with the knife in order to cut garlic
and onions?

a. pans b. casserole c. chopping board d. knife

7. You like to eat fruit salad. You have apple, pineapple, grapes,
papaya, creamer, condense milk, and cheese. Which tool is used to
mix the ingredients properly and easily?

A. mixing bowl B. pots C. plates D. saucer

8. It is a cylindrical, deep, heavy bottomed, straight –sided pot for

preparing, cooking, and storing stocks, soups and stews.

A. casserole B. frying pan C. paella pan D. stock pot

9. It can be round, square, or rectangular and are available in

several sizes used in baking cakes.

A. apple cutter B. biscuit cutter C. cake pans D. dough roller

10. Which refers to an equipment intended to blend, pulse or mix.

A. blender B. mixer C. mortar & pestle D. roller

G. Assignment
make a list of tools and equipment found in your home kitchen.

Prepared by:

APRIL JOYCE R
Student Teacher

Cooperating Teacher