Learning Area TVL-Cookery Grade Level Grade 11-12

W3 Quarter Third Date

I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT
Tools and Equipment needed in Preparing Cereals and Starch Dishes
LO 1. Perform mise-en-place (TLE_HECK9- 12CD-If-5)
1.1 Prepare the tools, equipment and ingredients based on prescribed
standards.

References:
Department of Education. K to 12 Home Economics - Cookery Curriculum
Guide. 2016
Peralta, Joana C. Modules in Home Economics: Cookery. St. Bernadette
Publishing House Corporation. 2014.
Steven Labensky, Gaye G. Ingram, Sarah R. Labensky. The Prentice Hall
Dictionary of Culinary Arts. Second Edition

Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Q3, Wk. 3, Introduction:
Panimula Day 1 Before attempting to cook starch and cereals, it is advisable to prepare
all the utensils that are to be used within easy reach. Complete kitchen tools
and equipment is important to make cooking fast and easy.
Mise en place (MEEZ ahn plahs) is a French term for putting in place
and used to describe the preparation and assembly of all necessary
ingredients and equipment for cooking.

Task 1: Pre-Assessment
Match the tools and equipment in Column B with their uses in Column A.
Column A Column B

_____1. Used to mix, puree, or a. Weighing scale

emulsify food. b. Mandoline
_____2. An appliance used for c. Rolling pin
baking. d. Bain marie
_____3. Used for measuring small e. Frying pan
ingredients. f. Blender
_____4. Used for cooking delicate g. Oven
food. h. Measuring spoons
_____5. Used in making waffle cuts i. Measuring knife
and crinkle cuts. j. Bread knife
_____6. Used for slicing bread. k. Electric mixer
_____7. Used to measure large
quantities of ingredients.
_____8. Used to flatten paste or
dough.
_____9. Used to beat, stir, and blend
ingredients.
_____10. Used for frying and
sauteing.
B. Development Q3, Wk. 3, Task 2:
Pagpapaunlad Day 1 Answer the following questions briefly. Write your answer in a separate answer
sheet.
1. What are the tools, utensils, and equipment needed in preparing cereals
and starch dishes?
2. Why is it important to know the proper use of each kitchen tool, utensil, and
equipment in preparing cereal and starch dishes?
C. Engagement Q3, Wk. 3, Task 3: Read the lecture provided by the teacher:
Pakikipagpalihan Day 2
Tools and Equipment Needed in Preparing Cereal and Starch Dishes
The success of cooking cereal and starch dishes depends on the proper
tools and equipment used in the preparation of food. The preparation of
starch and cereal dishes requires the various tools and equipment below.
Each tool must be used according to its function.

Deep fryer – a cooking equipment used for deep-frying.

Frying pan – this is used for frying, sauteing, and other recipes prepared in fats.
Steamer – this is used for cooking food by steaming.
Double boiler – this is used for preparing sauces which easily get scorched
when cooked directly on the stove.
Bain marie – this is used for cooking delicate food such as custards and
terrines to create a gentle and uniform heat around the food.
Mandoline – a slicer that produces uniform thickness. Used in making waffle
cuts, crinkle cuts and dicer vegetables and fruits.
Blender – a kitchen appliance used to mix, puree, or emulsify food and other
substances.
Oven – a kitchen appliance used for heating and baking.
Bread knife – this is used for slicing bread.
Mixing bowl – used when preparing ingredients, cake mixtures, salads,
creams, and sauces.
Measuring spoons – these are used for measuring small amount of ingredients.
Examples: salt, soy sauce, patis, ground pepper
Measuring cups – these are used for measuring dry ingredients, such as sugar
and flour either made of plastic or metal.
Weighing scale – used to measure large quantities of ingredients such as rice,
sugar, meat, and fish.
Electric mixer – it is used in different baking procedures to beat, stir, and blend
ingredients.
Rolling pin – this tool is used to roll or flatten paste or dough.
Paring knife – this is used to pare or cut fruits and vegetables into different
sizes.
Sifter – used for separating coarse particles of flour, sugar, baking powder,
and powdered ingredients to retain finer textures.
Wire whip – used for beating eggs, creams, and mayonnaise.

Task 4: Kitchen utensils word search puzzle. Find the tools and equipment
needed based on the given recipe. Write your answer in a separate answer
sheet.

C O L A N D E R A C E B F H M
B Y O O P S G N I R U S A E M
W O O D E N S P O O N F E T G
X G Y K P A N P C Z P O T A R
K T F A G P G I R H L R V L U
D H I L X M D K B R M K P P J
M E A S U R I N G C U P O A Q
 V Q K E T F N A P É T U A S S

Fettuccine Alfredo
Ingredients:
1 cup heavy cream
2 tbsp. butter
1 ½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp freshly grated parmesan cheese
Salt to taste
Pepper to taste

Procedure:
● Combine the cream and butter in a sauté pan. Bring to simmer,
reduce by ¼, and remove from heat.
● Drop the noodles into boiling salted water, return to a full boil and
drain. Undercook noodles slightly because they will cook further in
the cream.
● Put the noodles in the pan with hot cream and butter. Toss the
noodles with two forks until they are well coated with the cream,
over low heat.
● Add the remaining cream and cheese and toss to mix well.
● Plate and serve immediately.

D. Assimilation Q3, Wk. 3, Task 5:

Paglalapat Day 3 Create a poster-slogan showing the importance of proper using of tools,
utensils, and equipment in preparing cereal and starch dishes using any kind
of paper and coloring materials.
Rubric:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the
given topic.
4 Done creatively and neat enough with relevance to the given
topic.
3 Done creatively and neat enough but no relevance to the
given topic.
2 Done simply and neat enough but not so relevant to the given
topic.
1 Done poorly with erasures and irrelevant to the given topic.
V. ASSESSMENT Q3, Wk. 3, Task 6: Assessment
Day 4 Complete the table by writing the appropriate tool and equipment in column
B to perform the task given in Column A. Write your answer on a separate
sheet of paper.
A B
1. Used for separating coarse
particles of flour, sugar, baking
powder, and powdered ingredients
to retain finer textures.
2. Used for cooking meat and fish
dishes with gravy and sauce.
3. Used for cooking food by
steaming.
4. Used for tenderizing meat,
chicken, and other grains or
 legumes, such as mongo, and white
beans in lesser time.
5. Used for separating liquids from
fine or solid food particles, such as
coco cream from coconut and
tamarind extract.

Task 7:
Interview an owner of a food eatery in your neighborhood. Ask him/her on
the tools and equipment he/she often uses in his/her eatery. Write your result
on a separate sheet of paper.

Tools/Utensils Uses Equipment Uses

1.
2.
3.
4.
5.
VI. REFLECTION Q3, Wk. 3, ● Write in your notebook your personal insights about the tools and
Day 4 equipment needed in preparing cereals and starch dishes using the
prompts below:
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: Ma. Clarissa G. Benavente, LPT Checked by: Zoilo V. Handayan, Jr.
Ronald M. Catuburan
TVL-HE-CO11/12-w3