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Q4-HE-Cookery-7 8-Week1

Bachelor of Secondary Education (Polytechnic University of the Philippines)

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 Learning Area TLE – H.E. – Cookery Grade Level 7/8
W1 Quarter Fourth Date
I. LESSON TITLE Appropriate Kitchen Tool, Equipment and Paraphernalia
II. MOST ESSENTIAL LEARNING Utilize appropriate kitchen tools, equipment and paraphernalia
COMPETENCIES (MELCs) TLE_HECK7/8UT- 0a-1
III. CONTENT/CORE CONTENT 1.1 identify types of tools, equipment, and paraphernalia

IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: Day 1 - 1 Hour)

For this lesson, you will be able to identify types of tools, equipment, and paraphernalia, and classify the types of appropriate
cleaning tools and equipment based on their uses.

Learning Task No. 1: List down tools and equipment that you have in your kitchen, write the use of each kitchen tools,
equipment and paraphernalia.

Kitchen Tools, Equipment and paraphernalia

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages. The
following lists are materials of kitchen utensils and equipment commonly found in the kitchen.

KITCHEN TOOLS, UTENSILS, AND EQUIPMENT

The term kitchen tools are hand-held instruments or items that usually include a broad range of products such as kitchen
utensils. Kitchen utensils, on the other hand, are hand-held implements or instruments used for specific purpose in the
kitchen. The term kitchen equipment refers to appliances that work with the use of electricity.

Note: Please refer to pages 2 - 8 of Grade7/8 TLE Cookery PIVOT IV-A Learner’s Materials for the classification of different
tools
and equipment used in cookery.

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IV. LEARNING PHASES AND LEARNING ACTIVITIES
D. Development (Time Frame: Day 2 – 1 Hour)

Now that you are already familiarized with the following tool, equipment and paraphernalia, let’s see how well you understand
the lesson. Perform the following Learning task. Goodluck!

Learning Task No. 2. Classify and define the following tools, equipment and paraphernalia by completing the table on your
answer sheet/s.

Name of
Picture Classification Function
Tool/Equipment

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IV. LEARNING PHASES AND LEARNING ACTIVITIES
E. Engagement (Time Frame: Day 3 – 30 minutes)

Learning Task No.3: You are helping your mother preparing your lunch, and the recipe was Menudo. Can you identify what
kitchen tools, equipment and paraphernalia has to be utilized in preparing the said recipe. Use the rubrics below as your
guide for your score. Do this in a separate sheet of paper.

15 tools, equipment and paraphernalia 100

13 tools, equipment and paraphernalia 95

11 tools, equipment and paraphernalia 90

9 tools, equipment and paraphernalia 85

7and below tools, kitchen and 80

paraphernalia

MENUDO RECIPE
List of tools, equipment and paraphernalia:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

A. Assimilation (Time Frame: Day 3 – 30 minutes)

Learning Task No. 4: Since you have already learned the proper utilization of kitchen tools, equipment, and paraphernalia,
now it is time to try how you can apply the information that you learned in your life. Cite at least five (5) ways on how you
will be able to use the knowledge that you gained about this lesson on your real-life situation. Do this in a separate sheet of
paper.

1.

2.

3.

4.

5.

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IV. LEARNING PHASES AND LEARNING ACTIVITIES
V. ASSESSMENT (Time Frame: Day 4 – 30 minutes)
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)

Learning Task No. 5: Write the letter of the correct answer in your answer sheet/s.
1. Essential for various tasks from cleaning vegetables to straining pasta.
A. colanders B. cutting boards C. dredgers D. flippers
2. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. funnel B. double boiler C. graters D. garlic press
3. Used to peel an onion and slice a carrot.
A. handy poultry and roasting tools C. kitchen shears
B.kitchen knives D. Peeler

4. Used for serving soup or stews. It is also used to remove or skim off fat from soup and stew.
A. serving tongs B. soup ladle C. serving spoon D. seafood tools
5. Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
A. microwave C. refrigerator
B.blender D. whisks

VI.REFLECTION (Time Frame: Day 4 – 30 minutes)

 Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
 - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES
PIVOT 4A Learner’s Material for TLE 7/8 Cookery Module 1 P.4 – 14

Prepared by: CHRISTOPHER C. MARISTAZA Checked by: JOEL D. SALAZAR

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