‘ Daily Lesson Plan
Technology and Livelihood Education
S In Exploratory Cookery G7 & G8
Quarter: 1 Week: Day:1 Time allotment:60 mins.
I. OBJECTIVES
A. Content The learner demonstrates and understand the use and
Standard maintenance of equipment in cookery
B. Performance The learners independently use and maintain tools equipment,
Standard and materials in cookery according to standard operating
procedures
C. Learning TLE_HECK7/8UT-0a-1
Competencies LO 1 Utilize appropriate kitchen tools, equipment, and
paraphernalia
1.3 Describe the various types of tools, equipment and
paraphernalia
II.
III. CONTENT
Subject
Describe the Various Types of Tools
Matter
Integration Explicit
(Learning
area
Strategies: Building vocabulary
Instructional Actual cookery tools
Materials
IV. LEARNING
RESOURCES
A. References
1. Teacher’s Page 33
Guide pages
2. Learner’s Page 9-17
Materials
pages
3. Textbook N/A
pages
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4. Additional None
Materials
from Learning
Resources
(LR) portal
B. Other Learning
Resources
V. PROCEDURES
A. Reviewing The teacher will have a recap with the lessons discussed in the
previous lesson previous meeting through asking questions listed below.
or presenting What was our lesson last meeting?
the new lesson What are the classification of cookery tools?
Give example of each classification
B. Establishing a Do you know how to act like an actor and actresses?
purpose for the How?
lesson Do you love cooking? What are the things to do? Do you
know how to use and describe each tools?
C. Presenting The teacher will introduce the objectives to the students:
examples/ 1. Describe the various types of tools and equipment
instances of the
new lesson
D. Discussing new The teacher will involve the learners during the discussion
concepts and through describing the various types of tools and equipment.
practicing new (picture taken LM G7/8 page 33)
skills #1
- Brainstorming
1.A baster is handy for
returning some of the meat or poultry juices from the pan, back
to the food. Basting brushes can be used for the same purpose,
but they are also convenient for buttering the tops of breads and
baked goods after they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food tin,
preferably with a smooth operation, and comfortable grip and
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turning knob.
3. Colanders also called a vegetable strainer are essential for
various tasks from cleaning vegetables to straining pasta or tin
contents.
[Link] Boards a wooden or plastic board where meats and
vegetables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on meat,
poultry, and fish.
[Link] boiler – used when temperatures must be kept below
boiling, such as for egg sauces, puddings, and to keep foods
warm without overcooking.
[Link] boards/sharpening steel – used to sharpen long
knives.
8. Flipper use for turning hamburgers and other food items
9.. Funnels – used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic
10. Garlic Press is a kitchen tool which is specifically designed
for the purpose of pulping garlic for cooking.
11. Graters used to grate, shred, slice and separate foods such
as carrots, cabbage and cheese.
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12. Handy Poultry & Roasting Tools make it easier to lift a hot
roasted turkey from the roaster to the serving platter, without it
falling apart.
13. Kitchen Knives often referred to as cook's or chef's tools,
knives are a must for all types of kitchen tasks, from peeling an
onion and slicing carrots, to carving a roast or turkey
14. Kitchen Shears They are practical for opening food
packages, cutting tape or string to package foods or simply to
remove labels or tags from items. Other cutting tools such as
box cutters are just as handy, especially for opening packages.
15. Measuring Cups, Spoons Measuring tools are among the
most important items found in any kitchen, since consistently
good cooking depends upon accurate measurements. Measuring
tools should be standardized. Measuring cups and spoons are
also in the home kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision instruments
that must be handled carefully and are more dependable in terms
of accuracy.
16. Pasta Spoon or Server is use to transfer a little or much
cooked pasta to a waiting plate, without mess. Pasta spoons are
best used with spaghetti-style or other long pasta noodles; you
can use a large slotted serving spoon for short pastas.
17. Potato Masher used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.
18. Rotary eggbeater – used for beating small amount of eggs
or batter. The beaters should be made up of stainless steel, and
gear driven for ease in rotating 19. Scraper- a rubber or silicone
tools to blend or scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers
20. Seafood Serving Tools make the task of cleaning seafood
and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.
21. Serving spoons- a utensil consisting of a small, shallow
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bowl on a handle, used in preparing, serving, or eating food.
22. Serving Tongs enables you to more easily grab and transfer
larger food items, poultry or meat portions to a serving platter, to
a hot skillet or deep fryer, or to a plate. It gives you a better grip
and the longer the tongs, the better especially when used with a
deep fryer, a large stock pot or at the barbecue.
23. Soup Ladle is used for serving soup or stews, but can also
be used for gravy, dessert sauces or other foods. A soup ladle
also works well to remove or skim off fat from soups and stews.
There are many kinds of knives, each with a specialized use
Butcher knife – used to section raw meat, poultry, and fish. It
can be used as a cleaver to separate small joints or to cut bones.
Butcher knives are made with heavy blade with a saber or flat
grind French knife – used to chop, dice, or mince food.
Heavy knives have a saber or flat grind Roast beef slicer –
used to slice roasts, ham, and thick, solid cuts of meats
Boning knife – used to fillet fish and to remove raw meat from
the bone Fruit and salad knife - used to prepare salad greens,
vegetables, and fruits Spatula – used to level off ingredients
when measuring and to spread frostings and sandwich fillings
Citrus knife – used to section citrus fruits. The blade has a two-
sided, serrated edge
Paring knife – used to core, peel, and section fruits and
vegetables. Blades are short, concave with hollow ground.
24. Spoons – solid, slotted, or perforated. Made of stainless steel
or plastic, the solid ones are used to spoon liquids over foods and
to lift foods, including the liquid out of the pot
25. Temperature Scales - used to measure heat intensity.
Different thermometers are used for different purposes in food
preparation – for meat, candy or deep-fat frying. Other small
thermometers are hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s thermostat.
26. Two-tine fork – used to hold meats while slicing, and to
turn solid pieces of meat while browning or cooking Made of
stainless steel and with heat-proof handle.
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27. Vegetable peeler. used to scrape vegetables, such as carrots
and potatoes and to peel fruits. The best ones are made of
stainless steel with sharp double blade that swivels.
28. Whisks for Blending, Mixing used for whipping eggs or
batter, and for blending gravies, sauces, and soups. The beaters
are made of looped steel piano wires which are twisted together
to form the handle
29. Wooden spoons continue to be kitchen essentials because
of their usefulness for used for creaming, stirring, and mixing.
They should be made of hard wood
Equipment
More complicated tools are called equipment. They may
refer to a small electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such a range or a
refrigerator.
Equipment like range, ovens, refrigerators (conventional,
convection and microwave) are mandatory pieces in the kitchen
or in any food establishment
E. Discussing new
concepts and
practicing new
skills #2
F. Developing Group Activity
mastery (Leads The teacher will group the learners into 5 groups.
to Formative Learners will choose one which he/she can definitely do.
Assessment 3) They are going to present the different tools and its uses
through any the following:
- Role Play
- Action Song
- Drawing
- Poem
After, each learner will look for classmates who choose
the same task and form a group.
Each group will be given 15 minutes to practice and to
do the activities.
After all groups have presented , the teacher will give
comments.
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G. Finding practical Learners will be ask with the questions stated below:
applications of - How can you apply the learning’s you had to your
concepts daily living? In the absence of one tool? Let them
share their ideas in the class.
H. Making The teacher will summarize the lesson:
generalizations
and abstractions Why should a cook be familiar with the correct utensils? The job
about the lesson of cooking requires specific tools, utensils, and equipment for
proper efficient preparation of food. Each piece has been
designed to accomplish a specific job in the kitchen.
I. Evaluating Direction: Encircle the letter that correspond to your answer.
learning
1. Kitchen tools used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
a. grater c. flipper
c. colander d .funnels
2. A utensil used to transfer cooked pasta to a waiting plate
without a mess.
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a. two tined fork c. scraper
b. pasta ser d. serving spoon
3. Kitchen utensils used for turning hamburgers and other food
items
a. flipper c. funnel
b. graters d. wooden spoon
[Link] tool can also be called vegetable strainer are essential
for various task from cleaning vegetables to straining pasta or
tin contents.
a. baster c. flipper
b. colander d. strainer
6. Tool use to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob
a. can opener c. flipper
b. colander [Link] shears
7. They are practical for opening food packages, cutting tape or
string to package foods or simply to remove labels or tags from
items.
a. can opener c. flipper
b. colander Kitchen shears
8. A tool often referred to as cook's or chef's tools and a must
for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey
a. can opener c.. Kitchen knives
b. colander d. kitchen shears
9. Measuring tool used for measuring small quantity of
ingredients since consistently good cooking depends upon
accurate measurements
a. measuring cups c. weighing scale
b. flipper d. kitchen shears
10. Measuring tool used for measuring large quantity of
ingredients.
a. measuring cups c. weighing scale
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b. flipper d. kitchen shears
VI. REMARKS
VII. REFLECTION
A. No. of learners
who earned 80%
in the evaluation
B. No. of learners
who require
additional
activities for
remediation who
scored below 80%
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 worked
well? Why did
these work?
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?
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