WELCOME!!

!
Grade 11
Prepared by:
MONICA A. MAGO
 LET’S
REVIEW!

9/3/20XX Presentation Title 3

A B
Unlocking difficulties

M_ASU_ING TO_LS
 Unlocking difficulties
MEASURING TOOLS
- these are tools used to measure
ingredients in small or large
quantities.
Unlocking difficulties

C_TT_NG T_OLS
 Unlocking difficulties
CUTTING TOOLS
- these are used to cut and slice
ingredients particularly meat.
K I C H E T N S L OO T
E Q U ME N T I P
UTENSILS, TOOLS
AND EQUIPMENT
USED IN MEAT
PREPARATION

9/3/20XX Presentation Title 10

objectives:
• Identify the different kitchen utensils,
tools and equipment
• Classify kitchen tools, utensils and
equipment used in meat preparation.
• Explain the importance proper care of
tools and equipment.
MEASURING TOOLS
Measuring Cups
Are used to
measure dry
ingredients.
 Weighing Scale
Is used to measure
larger quantities of meat
and other ingredients.
CUTTING TOOLS
Butcher’s Knife
Is used to cut ham or
pork legs and other big
portions of meat and
bones.
Kitchen Knife
Is used to cut and
slice meat.
 MIXING AND
PREPARATORY
TOOLS
 Chopping Board
Is used for cutting
meat and other
ingredients
Ladle
Used for mixing.
Meat Tenderizer
Used to tenderize
meat by breaking
down the collagen.
Mixing Bowl
Used when
preparing ingredients.
 COOKING
EQUIPMENT

9/3/20XX Presentation Title 23

Frying Pan
Used for frying
and sauteing
Pressure Cooker
Used to make
meat tender.
DO HAVE ANY
QUESTION?
ACTIVITY 1:

Direction: Identify the kitchen

utensils, tools and equipment
based on the given picture. Then,
each group will raise their answer.
 MEAT
TENDERIZ
ER
PRESSURE
COOKER
CHOPPING
BOARD
WEIGHIN
G SCALE
LADLE
MEASURING
CUPS
Direction: Answer the following questions.
Why do we need to know the proper use
of utensils, tools and equipment in meat
preparation?

Why are tools and equipment

important in cooking?
ACTIVITY 2: MY kitchen tool
Direction: Each group will demonstrate the
proper use of tool assigned to them.
Group 1: Mixing Bowl
Group 2: Soup Ladle
Group 3: Kitchen knife
Group 4: Chopping Board
RUBRICS:
LEVEL VERY GOOD GOOD FAIR
(20 points) (15points) (1O points)
Creativity and The student showed an The student showed a The student lacks in
Neatness excellent way of creative way of creativity to the task.
creativity in presenting presenting the task.
the task.

Design and The student presented The student presented The student did not show
overall impact an excellent design in a pleasant design. any design in presenting
presenting the task. the task.

Originality The student The student showed The student did not show
independently expresses an originality in an originality in
an originality in the task. presenting the task. performing the task.
ACTIVITY: COMPLETE ME
I’ve learned from the lesson is
____________________________
__________________________

The importance of proper care and

maintenance of tools and
equipment is
___________________
DIRECTION: Classify the following kitchen tools, utensils and
equipment. Write M for measuring tool, C for cutting tool, MP for
mixing and preparatory tool and CE for cooking equipment.

________1. Weighing scale

________2. Carajay
________3. Meat Tenderizer
________4. Butcher’s knife
________5. Deep Fryer
DIRECTION: Classify the following kitchen tools, utensils and
equipment. Write M for measuring tool, C for cutting tool, MP for
mixing and preparatory tool and CE for cooking equipment.

________6. Saucepans
________7. Mixing Bowl
________8. Patty Molder
________9. Chopping Board
________10. Weighing scale
ASSIGNMENT!
List down the
ingredients used in meat
preparation.
End