DETAILED LESSON PLAN
I. SUBJECT MATTER:
Topic: Utilize kitchen tools and equipment
References: TLE_HECK7/8UT-0a-1
Materials: Power Point Presentation/Visual aid
II. OBJECTIVES
At the end of the lesson the students should be able to:
1. Identify the materials of kitchen tools and equipment.
2. Value the uses and importance of kitchen tools and equipment.
3. Demonstrate the proper use of kitchen tools and equipment.
Skills: Demonstration
A. Values focus: Appreciate the kitchen tools and equipment.
Active participation of this group in the activity.
Lesson Integration: Agriculture and Science
III. PROCEDURES:
Teacher’s Activity Student’s Activity
A. CLASSROOM ROUTINE
Let’s all stand. Miss Fajardo please lead
the prayer.
In the name of the Father and the Son and
Holy Spirit… (AMEN)
Good morning everyone!
Good morning, ma’am!
You may now take your seat.
Before anything else, let’s check your
attendance. Say present when your name
is called.
Ambrocio, Julia N. Present!
Baynosa, Quina M. Present!
Cataytay, April J.
Present ma’am!
And so on..
A. Motivation
Are you familiar with the different materials
of kitchen utensils commonly found in the
kitchen? (The teacher will show pictures to
the students)
What can you say about the pictures?
“Ma’am the pictures are tools and
equipment that you can see in the
kitchen.”
Very good! Any other answer.
“Those tools are utensils that are made up
of different kitchen materials.”
Okay very good! I’m going to
show you again some pictures and identify it.
(The teacher will show again a pictures to the
students)
Identify the pictures of the different kitchen
utensils
KNIVES
MEASURING CUPS/SPOONS
REFRIGERATOR/FREEZER
BLENDER
WHISK
Presentation
Based on our activity, what do you think
is our topic?
Ma’am I think it’s about kitchen tools and
equipment.
Okay, very good! Our topic is about,
“Utilize kitchen tools and equipment”
Before we proceed, please read our
lesson objective.
Objectives:
1. Identify the materials of kitchen tools
and equipment.
2. Value the uses and importance of kitchen
tools and equipment.
3. Demonstrate the proper use of kitchen
tools and equipment.
B. Lesson Proper
Knife, ma’am
Okay class, based on our discussion, Spoon, ma’am
do you have any questions,
clarifications? If none, let’s have an
activity.
1. Activity
On your notebook list down all the utensils
you can find in your kitchen. Identify the
materials of your kitchen tools. Follow format
below.
2. Analysis
1. What are the five types of fried eggs?
2. How can we prolong the shelf life of
fried eggs?
3. Why should eggs and egg-dishes be
avoided by people with hypertension?
3. Abstraction
What have you learned?
For you as a student how is it important
to know the Different materials of
kitchen utensils and tools in your daily
life?
If you were given a chance to create a
new tools and equipment what would it
be? How will people use it?
1. Application
The class will be divided into 3 groups. Each
group will prepare a short skit demonstrate the
proper use of kitchen utensils for 3 minutes.
Rubrics:
Score Criteria
4 Can perform the skills
without supervision and
with initiative and can cook
it perfectly.
3 Can perform the skill “I learned that the kitchen utensils and
satisfactorily without tools are made up different materials
assistance or supervision. – aluminum, stainless steel, glass, cast iron,
2 Can perform the skill ceramic and heat-proof glass, teflon and
satisfactorily but requires plastic and hard rubber.
some assistance and/or answer may vary
supervision. -
1 Can perform parts of the
skill satisfactory, but “as a student it is very important to
requires consideration know the different materials of kitchen
assistance and/or utensils tools in our daily life because we
supervision. know that time will come that each and every
one of us will be experience on how to cook in
a kitchen and in cooking it requires specific
After 15 minutes: Time’s up! Please present tools, utensils and equipment for proper and
your work in front. efficient preparation of food.”
Let’s start with Group 1. “It is very important because if we
“Sunny side-up”
know and we are familiar with the tools and
equipments we can easily move to the
kitchen.
-If I were given a chance to create
another tool I’m going to create a
complete measuring equipment so that it is
very easy to convert the other measurements.
-If I were given a chance I’m going to
create a electric peeler for the vegetable and
Okay, how about the group 2. fruits so that if you want to strip the fruits and
“Over hard” vegetable you can do it immediately.
Great job everyone! So, how do you feel
while doing the activity?
Okay, do you have any questions? Since
there’s no questions, get 1/4 sheet of pad
paper we will have a short quiz.
C. Evaluation:
Direction: True or False
Write T if the statement is True and F
if the statement is false.
1. Egg are poultry products from chicken
only.
2. Sunny side up is thin film of
coagulated white will cover the yolk
which should remain liquid.
3. A fried egg should have yolk covered
with a thin film or coagulated egg white
and still remain slightly fluid
4. Duck eggs is the most widely
consumed type of eggs in the world. Sunny Side-up
5. Chicken is the next more popular type
of eggs.
Are you done? Let us check your papers.
Who can answer number 1 and so on… ?
Over hard
D. Assignment
In a paragraph form write the advantage
and the disadvantage of eating eggs.
Basted
Sunny side up, basted, over easy, over
medium and over hard.
Store it in the refrigerator, ma’am
Because it’s high in cholesterol.
Eggs are poultry product from chicken,
ducks and quail, ma’am!
Chicken egg, duck egg and quail egg.
Group 1.
Group 2.
We’re excited ma’am!
Key Answer:
1. F
2. F
3. T
4. F
5. F
