DETAILED LESSON PLAN

KITCHEN, ITS STRUCTURE, USE AND CARE

PREPARED BY: AXI KAMIA C. IBAL

I. OBJECTIVES
At the end of the lesson, the student should be able to:
a. Identify the work triangle and the various kitchen structures
b. Show cooperation in the execution of activities; and
c. Classify the different types of kitchen through picture identification

II. SUBJECT MATTER: THE WORK TRIANGLE

LEARNING RESOURCES
Reference: Curriculum Guide
Materials: PPT, Handouts, Measuring Tape
VALUES INTERGRATION: Creativity & Knowledge of Work Efficiency

III. PROCEDURE:

Teacher’s Activity Student’s Activity

A. Preparation

>Greetings
Good Morning Class! “Good morning, Ma’am Axi!”

>Prayer
Before we start, Ms. ______ kindly lead (Prayer)
the prayer.

An effective classroom environment can (Students picking up trash and

only be when a room is well kept and tidy, arranging their chairs)
so I request everyone to arrange your
chairs and pick up the trash.

>Checking of attendance (Students saying “present” when

We will now be checking your attendance, their name is called)
say “present’ when your name is being
called.

After a few minutes…

DRILL:
Before we proceed with our lesson, let us
have a quick game called Word-Me-UP. I
will be giving a few definitions and the
 scrambled word, your task is to
descramble these words; 5 points will be
distributed to each correct answer given.
Is that clear? “Yes ma’am”

Is everyone ready? “Yes ma’am”

1. A bowl-shaped plumbing fixture Key Answers:

for washing hands, dishwashing, 1. SINK
and other purposes. - NKIS 2. REFRIGERATOR
2. A room or appliance for keeping 3. RANGE
food or other items cool. –
ROEFETIGARR
3. Is a stove with an oven and has a
source of fuel which is either gas
or electricity. – ENAGR

>Review/Recap
Do you still remember what our previous “Yes ma’am”
lesson was? (Students raise their
hands)

What was it about? “About the proper

measuring of food
That’s correct materials”

Why is it important to be able to measure “To achieve consistent

food materials properly? results each time a
particular recipe is used”
Very good!

B. LESSON PROPER
B.1 ACTIVITY
Motivation:
Activity 1: “Form a Triangle”

Now, let us have an activity called “Form a (Students pick their 3

Triangle”. Divide yourselves into groups of members for their group)
3.

I will give you a minute to find a (Students go to their

respective area for your group. respective areas and
groups)
After a minute…
Everyone, may I have your attention!
Listen carefully for the instruction. Each
group will be given a handout to act as
guide to the activity; I also have here
measuring tapes which will be distributed
to all the groups later on. What you will
be doing is assigning each member a role;
the sink, the fridge, and the range.

(Distribute the materials to the students)

Once, you’ve come up with the roles, take

heed of the measurements in the hand-
out; follow the exact measure of distance
of each member to form the perfect work
triangle.

I will give you 10 minutes to assign roles

and distance yourselves according to the
guided measures. Are my instructions
clear? “Yes ma’am”

After 10 minutes… (Students start to

perform the activity)
Okay class, time’s up!
I will be checking each group now, remain
in your designated positions.

(Start checking the student’s output)

Result:
THE WORK TRIANGLE
SINK TO 20 in to 30 in
REFRIGERATOR
RANGE TO 20 in to 40 in
REFRIGERATOR
SINK TO RANGE 20 in to 25 in

Based on the activity, what have you “each member had

analyzed from the distance between each different distances than
role? the other

That’s correct! Now go ahead and seat

yourselves, we will continue the
discussion.
B.2 ANALYSIS
(Presentation of topic through PPT using
TV)

Today our topic is “The Work Triangle and

The Different Types of Kitchen
Structures.” We will be tackling about the
standard distances of each activity centers
then further on discuss about the
different types of kitchens.

>Presentation of Objectives
But before that, let us look out our
learning objectives; at the end of the class (Students read the
you will be able to… please read learning objectives)
everyone.
a. Identify the work triangle and the
various kitchen structures
b. Show cooperation in the execution
of activities; and
c. Classify the different types of
kitchen through picture identification

>Unlocking of Difficulties
Now class, as we go through our
discussion, there will be words or jargons
you might not be familiar with. So, let us
first get to know them to have an effective
lesson.

Peninsula – is attached to a wall or

adjacent countertop and has three
accessible sides.
Adjacent - means close to or near
something.
Layout - the way in which the parts of
something are arranged or laid out.

Okay class, listen up! We will now proceed

with our discussion. Listen carefully
because we will be having an activity
afterwards.

Situating the three main activity centers in

a convenient work triangle since it is
essential to achieve a workable kitchen.
The following distances are
recommended:

Sink to Refrigerator 4 ft. to 7 ft.

Range to 4 ft. to 9 ft.
Refrigerator
Sink to Range 4 ft. to 6 ft.
Total Triangle 12 ft. to 22ft.
perimeter

Now let us move onto the different types

of kitchen.

U-SHAPED KITCHEN –
A U-shaped kitchen layout resembles a
parallel kitchen but with one end closed
off and the other open. This kitchen
format allows plenty of space for storage,
cooking, prepping, and maybe even a
small eating area at one end.

L-SHAPED KITCHEN –
The work center is placed along two
adjacent walls. A natural eating corner is
created without sacrificing space from the
work area. An easy flow of work from the
refrigerator to sink to range is possible in
this arrangement center.

ISLAND KITCHEN –
It Is usually modified U- shaped or L-
shape arrangement of activity center. An
excellent use of the island is a cooking or
mixing center. The addition of a chopping
block top and a utensil hanging rock
makers the design of the kitchen island
attractive.

L SHAPE KITCHEN WITH ISLAND –

An L-shaped kitchen layout with an island
workspace provides for maximum
flexibility in cooking, entertaining and
hanging out. A kitchen island is a
countertop unattached to the main
kitchen area, with access from all sides.
The L-shaped kitchen shown here has
three distinct zones, with enough space
between them for free movement.
PENINSULA KITCHEN –
A Peninsula kitchen layout is like a parallel
kitchen without one wall; the free
standing workspace or the peninsula
extends from a side wall or cabinet with
access from three sides. Unlike a kitchen
island, a kitchen peninsula is connected to
the main kitchen on one side. The
peninsula could be an extra workstation
with cabinets or a tabletop for quick
meals. It can also be used as an area to
wash with a sink, or as a cooking area with
a stovetop.

PARALLEL KITCHEN –
The parallel kitchen is perhaps the most
efficient of all kitchens when it comes to
primary use of the kitchen: cooking. This
kitchen layout has two long parallel
working areas that can be divided in wet
and dry areas.

STRAIGHT/CORRIDOR KITCHEN –
The Corridor Kitchen is the simplest and
most economical arrangement. The
corridor must be at least four feet wide
and should have a dead end to prevent
traffic through the work triangle.

B.3 ABSTRACTION
(The teacher will give series of questions) (Student will raise their
hands)
What is the recommended distance of the “4 ft. to 6 ft. ma’am”
sink to range?

What is the recommended distance of the “4 ft. to 9 ft. ma’am”

range to fridge?

What is the recommended distance of the “4 ft. to 7 ft. ma’am”

sink to fridge?

What is the total triangle perimeter? “12 ft. to 22ft. ma’am”

What is the importance of the distancing

of kitchen activity centers? “to achieve an effective,
 convenient and workable
B.4 APPLICATION kitchen.”
Activity 2: “Which is which?”
At this point, we have reached the last
activity for this lesson. I have pictures in
the handouts I will be distributing later.
Your task is to identify which type of
kitchen the following pictures are. You will
be given exactly 10 minutes to finish the
activity. Once the time’s up, you will pass
your handouts to me as we will be
checking your answers later. Is that clear? “Yes ma’am”

(The teacher distributes the materials

needed for the activity) KEY ANSWERS:

1. U-SHAPED KITCHEN
2. L-SHAPED KITCHEN
3. ISLAND KITCHEN
4. L SHAPE KITCHEN
1.
WITH ISLAND
5. PENINSULA KITCHEN
6. PARALLEL KITCHEN
7. STRAIGHT /
CORRIDOR KITCHEN
2.

3.

4.

5.
 6.

7.

VALUING

Do you agree that it is essential to have a good “Yes ma’am”

and effective kitchen workplace?

What must one possess to be able to identify and “Creativity & Knowledge of
make an effective kitchen workplace? Work Efficiency”

IV. ASSESSMENT

Short quiz: Enumeration

Direction: Enumerate the following: KEY ANSWERS:

1. Give the 4 standard distances between 1. Sink to Refrigerator
each activity center. 4 ft. to 7 ft.
2. Enumerate the 7 types of kitchen Range to Refrigerator
structures. 4 ft. to 9 ft.
Sink to Range
4 ft. to 6 ft.
Total Triangle perimeter
12 ft. to 22ft.
2. U-SHAPED KITCHEN
L-SHAPED KITCHEN
ISLAND KITCHEN
L SHAPE KITCHEN WITH
ISLAND
PENINSULA KITCHEN
PARALLEL KITCHEN
STRAIGHT / CORRIDOR
KITCHEN
V. ASSIGNMENT/AGREEMENT

1. What are the necessary large equipment for the proper preparation of food?
2. How do you take care of large kitchen equipment?

Prepared By:

AXI KAMIA C. IBAL

STUDENT

CHECKED BY:

RITCHFILDJAY L. MARISCAL
ADVISER