Department of Education

Region 11
Division of Davao del Norte
Sto. Tomas East District

Lesson Plan
TVL COOKERY
Date_________

I. Objectives: At the end of the lesson, 75% of the students are expected to:
1. Classify different baking tools and other kitchen tools and equipment.
2. Show confidence in identifying the baking tools and equipment.
3. List down the uses of baking tools and equipment.

II. Subject Matter:

Area: Cookery
Unit: Bread and Pastries
Content: Baking and other kitchen tools and equipment
Ins. Materials: Modules, PPT Slideshows – Projectors
Values Integration: Patience, appreciation of baking tools and equipment and their uses

III. Procedure:
A. Routinary Activity
Opening Prayer
Checking of attendance
Motivation
What are the tools, utensils and equipment inside the laboratory area?

B. Lesson Proper:
a. Activity:
Name the following pictures of baking and other kitchen tools and equipment
shown on the board using the card w/ name on it.

b. Analysis: 1. How are baking tools and equipment classified?

2. Give example of measuring tools and equipment.
3. Enumerate preparatory tools and utensils, gives its uses.

c. Abstraction:
1. What other tools and equipment available in the laboratory area?
2. What are their uses?

d. Application:
Selected students will present tools and utensils and give its uses
IV. Evaluation:
Choose the letter of the correct answer.

1. Which of the following is not included in the group?

a. mixing bowl b. timerc. weighing scale d. measuring cup
2. Ana is assigned to roll or flatten the paste or dough, what tool and equipment she will
use?
a. electric mixer b. rolling pin c. pastry wheel d. biscuit cutter
3. What tools and equipment is appropriate for cutting fruits and vegetable
a. bread knife b. doughnut cutter c. paring knife d. kitchen shears
4. Classify baking tools and equipment.

Measuring tools Preparatory tools

1. 1.

2. 2.

3. 3

5. Give at least two baking tools and equipment, explain each uses.

IV. Assignment:
1. Classify the baking tools according to their uses.
2. How do we clean the range, oven and mixer?
3. Why it is essential to practice proper care and storage of equipment?
 Department of Education
Region 11
Division of Davao del Norte
Sto. Tomas East District

Lesson Plan
TVL COOKERY
Date___________
I. Objectives: At the end of the lesson 75% of the students are expected to
I. Identify the pointers in cleaning the range, oven, and mixer
2. Follow the pointers in cleaning the range, oven, and mixer correctly
3. Demonstrate the proper way of cleaning the oven, range, and mixer.

II. Subject Matter:

Area: Cookery
Unit: Bread and Pastries
Content: Care and Storage of Equipment
Ins. Mat. Tools and equipment in the laboratory area.
Val. Integration: Proper use of tools and equipment

III. Procedure:

A. Routinary Activity
Checking of Attendance
Motivation: What are the tools and equipment available in the laboratory area?
How do we store kitchen tools and equipment?

B. Lesson Proper:
a. Activity:

Identify the equipment in the laboratory area that needs proper care and storage.

What are the materials needed in cleaning the range?

b. Analysis

1. How do we clean the range, oven, and mixer?

2. How do we store mixer?
3. Why is it essential to practice proper care and storage of equipment?
 c. Abstraction

1. What are the steps in cleaning the oven, range, and mixer?
2. What are the pointers to consider in cleaning the range, oven, and mixer?
3. Why do we need to switch off and remove the electric plug before cleaning
the oven?

d. Application

Practice to clean the oven, range, and the mixer in the laboratory area.
Follow the pointers in cleaning.

IV. Evaluation

List down the pointers in cleaning the following:

a. oven
b. range
c. mixer

IV. Assignment

1. What are the points to observe in cleaning the oven?

2. Why is it important to measure ingredients accurately?
3. List down common units of weight.