Republic of the Philippines

Department of Education
REGION VI- WESTERN VISAYAS
DIVISION OF ESCALANTE CITY
MALASIBOG INTEGRATED SCHOOL

A DETAILED LESSON PLAN IN TLE 7 – HE (COOKERY)

Prepared by: Mary Grace V. Palit

I. OBJECTIVES:
At the end of the lesson, the students are expected to:
identify types of tools, equipment, and paraphernalia;
Topic: Kitchen Tools, Equipment & Paraphernalia
Process Skills: Identifying, Using, Observing
Value Integration: Valuing, Carefulness
Reference:
Photo Credits Pagefact, “Gloves” 2013 Retrieved from https://pixabay.com/photos/objects-
bottle-white-plastic-5073829/ on April 9, 2020 webandi, “Hand Brush” 2016 Retrieved
from https://pixabay.com/photos/brush-hand-brush-bristles-scrub-1165256/ on April 9,
2020 Piixabay “Barbecue Grill” 2021 Retrieved from
https://www.needpix.com/photo/179148/barbecue-grill-charcoal-firecooking-grilling-
burgers-bbq-free-standing on June 9, 2020 peakpx,“Whisk” [n.d] Retrieved from
https://www.peakpx.com/638627/two-stainless-steel-and-black-handmixers on June 9,
2020 Pixabay “Oven” 2012 Retrieved from https://pixabay.com/vectors/microwave-
appliance-cooking-oven-29109/ Marco Verch, “Sponge” 2019 Retrieved from
https://www.flickr.com/photos/30478819@N08/48228196282 on July 4,2020 George
Hodan,”Spray bottle”. 2020 Retrieved from
https://www.publicdomainpictures.net/en/viewimage.php?
image=67036&picture=spraybottle&__cf_chl_jschl_tk__=6072904450458787386825acaa
b23c5f15ed06aa -1593850751-0
AbmgYRC8Ad1fnzI19gL8xqjCyHzTJ_weS5AKWtF6XABNb7UEhDD2YwlgBC2
ZgjAZ4d2MxlyRww9e4PHYJFQ9rAGZXv9tP4FLM3YCEYBdFDSArnbcd-
WShZO0O2YWUZHb8jgBLLojM_MZNh7CdzcUBUbdkV_fQw91aqLbvrPw4CP5KKu1VQSz65e
GPwNKhzG8mSMVYYuWv
CdSTkpO9LiHjQXbz73zwDbNVBVnIdVuTZESUwKbXVkpNCMAHUrtBbDOm
ns62a1cFb35LqhQUu_u1jl0M7ysmiq9HIh80y2KuT6-w7RgKrkXsguBif6-
ILHPAuReZb95mmDt1z1GyASoMqxpeYpWNXSbV1f0I9kzcLBP73QxhhuexDv vAbWTsXF-
sdAny_8ca3ia_jW7-iGu0 on July 4,2020
Materials: Envelopes, Pictures, Scotch Tape, Pentel pen

II. DEVELOPMENTAL TASK

Teacher’s Activity Student’s Activity

A. CLASSROOM ROUTINE
 Opening Prayer
Ok class, let us all stands for a prayer Students will stand and pray.

 Greetings
Good morning class? Good morning ma’am.
Please take your seats. Students will take their seats.

 Checking of Classroom Environment

Please pick up pieces of papers under your chairs. Students will pick up pieces of
papers under their chairs.
 Checking of Attendance
Who is absent for today? None Ma’am.

 Setting of New Normal Classroom Rules

1.Please wear a mask before entering the classroom.
2.Body temperature check is required. Students agree and ready to follow
3.Practice social distancing at least 2 meters away. the new normal classroom rules.
4.Please keep classroom neat and clean.
5.Avoid touching your eyes, nose, mouth and face.
6.Don’t share personal items with friends.
 Collecting of Assignment None ma am.
Do we have an assignment?

 Review/ Recall
1. It is a tool used to open food tin, preferably with smooth
operation, and
comfortable grip, and turning knob. The students will answer.
A. can opener
B. chopping board
C. kitchen knives
D. vegetable peeler
2. Which of the following dishwashing materials cannot
scratch dishes?
A. knife cleaner
B. sponge
C. stainless steel cast iron cleaner
D. whisk wiper
3. It helps remove the surface rust/stains of the utensils like
cutlery, ceramic
dinnerware, and any glass and melamine utensils.
A. baking soda
B. liquid detergent
C. cleaning detergent
D. steel wool
4. It cleans the floor without touching unsafe, dirty mop
heads.
A. spin mop
B. sponge
C. spray bottle
D. vacuum
5. Which of the following is generally electrically handled that
eliminates dirt
from floors and other surfaces?
A. spin mop
B. sponge
C. spray bottle
D. vacuum
6. Which of the following is used for spraying detergent to
any kitchen equipment
and surfaces?
A. knife cleaner
B. sponge
C. spray bottle
D. whisk wiper
7. Which of the following is the process of removing
unwanted substances, such
as dirt, infectious agents, and other impurities from an object
or environment?
A. cleaning
B. disinfecting
C. sterilizing
D. none of these
8. It is electrical kitchen equipment used in mixing
ingredients by beating, stirring
or whipping.
A. chiller
B. graters
C. funnels
D. electric mixer

9. It is an electrical kitchen equipment used in mixing

ingredients by beating,
stirring or whipping.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
10.It is a tool used with a low-temperature internal
atmosphere intended for
storing semi-perishable foods like eggs, fruits, vegetables,
milk, butter, cheese,
ad leftovers.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
11.It is an enclosed chamber used for dry-heat cooking.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
12.It is an equipment used in cooking in broiling fish, meat,
or vegetables like corn
and sweet potato.
A. barbecue grill
B. electric mixer
C. oven
D. refrigerator
13. It is a tool used to measure smaller quantities of liquid
and dry
ingredients.
A. measuring spoons
B. mixing bowl
C. pasta spoon or server
D. vegetable peeler
14.What utensil is used to scrape vegetables, such as carrots
and potatoes, and to
peel fruits?
A. measuring spoons
B. mixing bowl
C. pasta spoon or server
D. vegetable peeler
15.The following is a container or vessel for food mixing.
A. measuring spoons
B. mixing bowl
C. Pasta Spoon or Server
D. vegetable peeler

B. MOTIVATION
Cooking and preparing meals every day is not an easy work.
It is the most time-consuming and exhaustive activity on
your life apart from your day. There are invented tools,
equipment, and paraphernalia to make life more convenient.

Today we are going to tackle about the different Kitchen Our objective is at the end of the
Tools, Equipment & Paraphernalia. But before that let us lesson the students are expected
read first our objective for today. Everybody read. to:
1.1 identify types of tools,
equipment, and
paraphernalia;
1.2 classify the types of
appropriate cleaning tools
and equipment based on
their uses

Who can read it alone? Very good, thank you.

1. LESSON PROPER
a. Activity
Let us first have an activity and for the fairness of everybody 1,2,1,2,1,2…
please count off 1 to 2. Starts here.

Group 1, occupy this area.

Group 2, occupy this area.
At the count of five all groups must be in their designated All groups go to their designated
areas in 1,2 ,3,4,5. areas.

What are the standards in doing group activity? Students give the standards of
doing the activity.

Activity 1
Directions: Identify the following
objects below.
Ok, class as long as you finish your activity you can now post
it on the board. Understand class?
Students will do their activity.
You may now do your activity.

Activity Proper
(The teacher facilitates every group while they are doing the
task)

After 5 minutes…

Ok class times up. Let us now proceed to your presentation. Group 1and 2 present their works
in front of the class.
Thank you every one, let’s give yourself 5 claps
b. Analysis
Students clap their hands.
And now class, do you have any questions about our topic None ma’am.
for today?

c. Abstraction

1. Are you helping your mother in doing household chores?

_________________ The students participate.
2. Are you helping her with cooking for your meals?
_________________________ If yes, what are the kitchen
tools/paraphernalia or equipment you use during your
cooking session with your mom? ___________________ If
no, what are your reasons? ___________________
3. Can you draw one kitchen tool and one kitchen equipment
that you have at home?____________

Ok thank you that’s good to hear.

 2. APPLICATION

III. EVALUATION
Post-test:

IV. ASSIGNMENT
Complete the lines in the box for the word search.
ASSIGNMENT
Portrait of you. In a 1 whole sheet of pad paper.
Directions: Draw ten (10) different tools, equipment
and paraphernalia, and cleaning tools and equipment
found in the kitchen.

Prepared by:

MARY GRACE V. PALIT

TLE Coordinator
 Republic of the Philippines
Department of Education
REGION VI- WESTERN VISAYAS
DIVISION OF ESCALANTE CITY
MALASIBOG INTEGRATED SCHOOL

A DETAILED LESSON PLAN IN TLE 7 – HE (COOKERY)

Prepared by: Mary Grace V. Palit

I. OBJECTIVES:
At the end of the lesson, the students are expected to:
classify the types of appropriate cleaning tools and equipment based on
their uses
Topic: Kitchen Tools, Equipment & Paraphernalia
Process Skills: Identifying, Using, Observing
Value Integration: Valuing, Carefulness
Reference:
Photo Credits Pagefact, “Gloves” 2013 Retrieved from https://pixabay.com/photos/objects-
bottle-white-plastic-5073829/ on April 9, 2020 webandi, “Hand Brush” 2016 Retrieved
from https://pixabay.com/photos/brush-hand-brush-bristles-scrub-1165256/ on April 9,
2020 Piixabay “Barbecue Grill” 2021 Retrieved from
https://www.needpix.com/photo/179148/barbecue-grill-charcoal-firecooking-grilling-
burgers-bbq-free-standing on June 9, 2020 peakpx,“Whisk” [n.d] Retrieved from
https://www.peakpx.com/638627/two-stainless-steel-and-black-handmixers on June 9,
2020 Pixabay “Oven” 2012 Retrieved from https://pixabay.com/vectors/microwave-
appliance-cooking-oven-29109/ Marco Verch, “Sponge” 2019 Retrieved from
https://www.flickr.com/photos/30478819@N08/48228196282 on July 4,2020 George
Hodan,”Spray bottle”. 2020 Retrieved from
https://www.publicdomainpictures.net/en/viewimage.php?
image=67036&picture=spraybottle&__cf_chl_jschl_tk__=6072904450458787386825acaa
b23c5f15ed06aa -1593850751-0
AbmgYRC8Ad1fnzI19gL8xqjCyHzTJ_weS5AKWtF6XABNb7UEhDD2YwlgBC2
ZgjAZ4d2MxlyRww9e4PHYJFQ9rAGZXv9tP4FLM3YCEYBdFDSArnbcd-
WShZO0O2YWUZHb8jgBLLojM_MZNh7CdzcUBUbdkV_fQw91aqLbvrPw4CP5KKu1VQSz65e
GPwNKhzG8mSMVYYuWv
CdSTkpO9LiHjQXbz73zwDbNVBVnIdVuTZESUwKbXVkpNCMAHUrtBbDOm
ns62a1cFb35LqhQUu_u1jl0M7ysmiq9HIh80y2KuT6-w7RgKrkXsguBif6-
ILHPAuReZb95mmDt1z1GyASoMqxpeYpWNXSbV1f0I9kzcLBP73QxhhuexDv vAbWTsXF-
sdAny_8ca3ia_jW7-iGu0 on July 4,2020
Materials: Envelopes, Pictures, Scotch Tape, Pentel pen

V. DEVELOPMENTAL TASK

Teacher’s Activity Student’s Activity

C. CLASSROOM ROUTINE
 Opening Prayer
Ok class, let us all stands for a prayer Students will stand and pray.

 Greetings
Good morning class? Good morning ma’am.
Please take your seats. Students will take their seats.

 Checking of Classroom Environment

Please pick up pieces of papers under your chairs. Students will pick up pieces of
papers under their chairs.
 Checking of Attendance
Who is absent for today? None Ma’am.

 Setting of New Normal Classroom Rules

1.Please wear a mask before entering the classroom.
2.Body temperature check is required. Students agree and ready to follow
3.Practice social distancing at least 2 meters away. the new normal classroom rules.
4.Please keep classroom neat and clean.
5.Avoid touching your eyes, nose, mouth and face.
6.Don’t share personal items with friends.
 Collecting of Assignment None ma am.
Do we have an assignment?

 Review/ Recall
1. It is a tool used to open food tin, preferably with smooth
operation, and
comfortable grip, and turning knob. The students will answer.
A. can opener
B. chopping board
C. kitchen knives
D. vegetable peeler
2. Which of the following dishwashing materials cannot
scratch dishes?
A. knife cleaner
B. sponge
C. stainless steel cast iron cleaner
D. whisk wiper
3. It helps remove the surface rust/stains of the utensils like
cutlery, ceramic
dinnerware, and any glass and melamine utensils.
A. baking soda
B. liquid detergent
C. cleaning detergent
D. steel wool
4. It cleans the floor without touching unsafe, dirty mop
heads.
A. spin mop
B. sponge
C. spray bottle
D. vacuum
5. Which of the following is generally electrically handled that
eliminates dirt
from floors and other surfaces?
A. spin mop
B. sponge
C. spray bottle
D. vacuum
6. Which of the following is used for spraying detergent to
any kitchen equipment
and surfaces?
A. knife cleaner
B. sponge
C. spray bottle
D. whisk wiper
7. Which of the following is the process of removing
unwanted substances, such
as dirt, infectious agents, and other impurities from an object
or environment?
A. cleaning
B. disinfecting
C. sterilizing
D. none of these
8. It is electrical kitchen equipment used in mixing
ingredients by beating, stirring
or whipping.
A. chiller
B. graters
C. funnels
D. electric mixer

9. It is an electrical kitchen equipment used in mixing

ingredients by beating,
stirring or whipping.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
10.It is a tool used with a low-temperature internal
atmosphere intended for
storing semi-perishable foods like eggs, fruits, vegetables,
milk, butter, cheese,
ad leftovers.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
11.It is an enclosed chamber used for dry-heat cooking.
A. electric mixer
B. barbecue grill
C. oven
D. refrigerator
12.It is an equipment used in cooking in broiling fish, meat,
or vegetables like corn
and sweet potato.
A. barbecue grill
B. electric mixer
C. oven
D. refrigerator
13. It is a tool used to measure smaller quantities of liquid
and dry
ingredients.
A. measuring spoons
B. mixing bowl
C. pasta spoon or server
D. vegetable peeler
14.What utensil is used to scrape vegetables, such as carrots
and potatoes, and to
peel fruits?
A. measuring spoons
B. mixing bowl
C. pasta spoon or server
D. vegetable peeler
15.The following is a container or vessel for food mixing.
A. measuring spoons
B. mixing bowl
C. Pasta Spoon or Server
D. vegetable peeler
 D. MOTIVATION
Cooking and preparing meals every day is not an easy work.
It is the most time-consuming and exhaustive activity on
your life apart from your day. There are invented tools,
equipment, and paraphernalia to make life more convenient.
Our objective is at the end of the
lesson the students are expected
Today we are going to tackle about the different Kitchen to:
Tools, Equipment & Paraphernalia. But before that let us 1.1 identify types of tools,
read first our objective for today. Everybody read. equipment, and
paraphernalia;
1.2 classify the types of
appropriate cleaning tools
and equipment based on
their uses

Who can read it alone? Very good, thank you.

3. LESSON PROPER 1,2,1,2,1,2…

d. Activity
Let us first have an activity and for the fairness of everybody
please count off 1 to 2. Starts here.

Group 1, occupy this area. All groups go to their designated

Group 2, occupy this area. areas.
At the count of five all groups must be in their designated
areas in 1,2 ,3,4,5.
Students give the standards of
doing the activity.
What are the standards in doing group activity?
Activity 1
 Students will do their activity.

Group 1and 2 present their works

in front of the class.

Students clap their hands.

Ok, class as long as you finish your activity you can now post
it on the board. Understand class?

You may now do your activity.

Activity Proper
(The teacher facilitates every group while they are doing the
task)

After 5 minutes…

Ok class times up. Let us now proceed to your presentation.

Thank you every one, let’s give yourself 5 claps

e. Analysis
 None ma’am.

The students participate.

And now class, do you have any questions about our topic
for today?

f. Abstraction

1. Are you helping your mother in doing household chores?

_________________
2. Are you helping her with cooking for your meals?
_________________________ If yes, what are the kitchen
tools/paraphernalia or equipment you use during your
cooking session with your mom? ___________________ If
no, what are your reasons? ___________________
3. Can you draw one kitchen tool and one kitchen equipment
that you have at home?____________

Ok thank you that’s good to hear.

 4. APPLICATION

VI. EVALUATION
Post-test:

VII. ASSIGNMENT
Complete the lines in the box for the word search.
ASSIGNMENT
Portrait of you. In a 1 whole sheet of pad paper.
Directions: Draw ten (10) different tools, equipment
and paraphernalia, and cleaning tools and equipment
found in the kitchen.

Prepared by:

MARY GRACE V. PALIT

TLE Coordinator