Republic of the Philippines

DEPARTMENT OF EDUCATION
Division of Eastern Samar
DOLORES NATIONAL HIGH SCHOOL
Dolores, Eastern Samar

A SEMI DETAILED LESSON PLAN IN COOKERY

Date: _______________

I. OBJECTIVES

At the end of the discussion, the students should be able to:

a. Identify the different kitchen tools and equipment.
b. Classify the kitchen tools and equipment according to the material it is made of.
c. Demonstrate the proper use of kitchen tools and equipment.

II. CONTENT AND MATERIALS

a. Topic: Clean and Maintain Kitchen Tools, Equipment and Premises (KP)
b. Subtopic: Kitchen Tools and Equipment
c. Code: TLE_HECK9-12KP-Ia-1
d. Materials: Learning Activity Sheet
e. References: Cookery CG, Cookery Manual, TG in Cookery

III. PROCEDURE

1. Introductory Activity
a. Preliminary Routine
b. Defining Keywords

2. Activity
Jumbled Letters
Direction: Write the correct spelling opposite the scrambled letters. Write your answer on your test
notebook.

1. ALCDREON - ________________________
2. PENMEQUTI - ________________________
3. NNFUEL - ________________________
4. CNKTIEH - ________________________
5. MAMNUIL - ________________________
6. ERPACSR- ________________________
7. NGCOKOI RLSEMTAIA - ________________________
8. ESAMINUGNIR LOOTS - ________________________

3. Analysis
a. Are you familiar with those words?
b. What are those words all about?
c. What are the kitchen tools and equipment do you have at home?

4. Abstraction:
a. Why do we need to use the right tools in cooking?
b. As a student, how it is important to know the different tools and equipment in meta preparation in
our daily life?
 5. Application
Direction: What are the functions of these tools and equipment? Fill in your answers on the given columns.

Illustration Name Functions/Uses

1.

2.

3.

4.

5.

IV. EVALUATION
Directions: Read the sentences carefully on column A. Choose your answers on column B. Write your answer
before the number.
A. B.
1. It is used for cooking and heating food. a. Plastic and Hard
rubber

2. It is lightweight, attractive and less expensive; requires care to

b. Graters
keep it shiny and clean.

3. The most popular material used for tools and equipment, but it is
more expensive. It is easier to clean and shine and will not wear c. Aluminum
out easily.

4. Special coatings were applied inside aluminum or steel pots or

d. Microwave oven
pans. It prevents food from sticking to the pan.

5. A kitchen tool that is used to grate, shred, slice, and separate e. Stainless Steel
vegetables.

6. They are small, shallow bowl on a handle used in preparing, f. Serving tongs
serving or eating food.

7. A tool that is used to grab and transfer food items, poultry or g. Serving spoons
meat portions to a serving platter, hot deep fryer and plate.

V. ASSIGNMENT
As a preparation for the next lesson, read or review chemicals used in cleaning and sanitizing kitchen tools and
equipment and answer the following questions:

a. What are the advantages and disadvantages of chemical sanitizers?

b. What are the commonly used chemicals for cleaning and sanitizing the kitchen?
VI. REMARKS
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________

VII. REFLECTION

a. No. of students who earned 70% in the evaluation

b. No. of learners who require additional activities for remediation
c. Did the remedial lessons work? No. of learners who have caught up with the lesson

d. No. of learners who continue to require remediation

e. Which of my teaching strategies work well?
f. What difficulties did I encounter which my principal or supervisor can help me solve?
g. What innovation or localized materials did I use/discover which I wish to share with
other teachers?