Day/s Taught.

REPUBLIC OF THE PHILIPPINES

REGION IV-A CALABARZON
PISIPIS NATIONAL HIGH SCHOOL
LOPEZ QUEZON

LESSON PLAN (TLE 8)

I. OBJECTIVES:
At the end of the lesson the learners are expected to:
1. Utilize appropriate kitchen tools, equipment, and paraphernalia.
a. Identify types of tools, equipment, and paraphernalia.
b. Classify the types of appropriate cleaning tools and equipment
based on their uses.
II. LESSON:
TOPIC: UTILIZE KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
Reference: SDOQUEZON-ADM-JHS7-8-TLEHE-CK-M1-Q1.pdf
Materials: Visuals, Pictures, and real objects as needed. Projector.

III. A. PROCEDURES:
A. Prayer
B. Attendance
C. Review

D. Motivation (List down the different tools and equipment that uses in cookery in your house,
and also identify it’s uses)

E. ACTIVITY”: SHARADE, (Group Activity)

B. ANALYSIS:
1. How did you find the activity?
2. What are the different tools, equipment, and paraphernalia that you guest?
3. What do you think is the importance of these tools in cooking?
4. Do you have any idea what is our topic today?

C. ABSTRACTION/DISCUSSION:
Any cook should be familiar with the correct utensils, devices, and equipment in the kitchen. It
is important to consider several things and not only the price when buying them. The job of cooking requires
specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed
to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages. The following utensils and equipment commonly found in the kitchen and in what
it is made of.

1. Aluminum- is most used in the kitchen and most popular because it is lightweight, attractive, and less
expensive. It requires care to keep it shiny and clean. It also gives even heat distribution no matter what
heat temperature you have...
2. Stainless Steel Cookware- is the most popular material used for tools and equipment, but it is more
expensive. It is easier to clean and shine and will not wear out easily. Choose those with copper,
aluminum, or laminated steel bottoms to spread heat and keep the pot from heat and keep the pot from
getting heat dark spots.

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 REPUBLIC OF THE PHILIPPINES
REGION IV-A CALABARZON
PISIPIS NATIONAL HIGH SCHOOL
LOPEZ QUEZON
3. Glass Cookware- is use for salad making and dessert but not practical for top or surface cooking. Great
care is needed to ensure for long shelf life.
4. Cast Iron Cookware- is durable must be kept oiled to avoid rusting. Salad oil with no salt or shortening
can be rubbed inside and out and dried.
5. Double Boiler- is used when temperature must be kept below boiling, such as for egg sauces, puddings,
and to keep food warm without overcooking.
6. Teflon- is a special coting applied inside aluminum or steel pots and pans. It prevents from sticking the
pan. It is easier to wash and clean but take care not to scratch the Teflon coating with sharp instrument
such as knife or fork. Use wooden or plastic spatula to turn or mix food inside.
7. Plastic and Hard Rubber- Plastic are greatly durable and cheap but may not last long.
Other Cookware Materials are:
Copper Cookware
Clay for earthenware

KITCHEN TOOLS – is a small hand tool used for food preparation.

Can Opener- Is used to open the hand.
Colanders- also called a vegetables strainer which are essential from cleaning vegetables to straining
pasta or foods.
Cutting Boards- are wooden or plastic boards where meat, fruits and vegetables are cut.
Funnels- are used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
Garlic Press- is a kitchen tool which is specifically designed for the purpose of pulping garlic.
Graters- are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
Kitchen Shears- They are practical for opening food packages, cutting tape or string or simply
removing labels or tags from items.
Potato Masher- is used for mashing cooked potatoes, turnips, carrots, or other soft, cooked vegetables.
Rotary Egg Beater- used for beating small number of eggs or batter. The beaters should be made of
stainless steel.
Scraper- a rubber or silicone tool used to blend or scrape the food from the bowl.
Serving spoons- a large spoon used to serve out individual portions of food, it is used in preparing and
serving.
Serving Tongs- used to grab and transfer food items, poultry or meat portions to a serving platter, hot
deep fryer, and plate. It gives.
you a better grip especially when used with a deep fryer.
Spatula- is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
Spoons- Solid, slotted, or perforated which are made of stainless steel or plastic.
Temperature Scales- are used to measure heat intensity. Different thermometers are used for different
purposes in food
preparation-for meat, candy or deep-fat frying and other small thermometers are hanged or stand in
ovens or refrigerators to
check the accuracy of the equipment’s thermostat.
Whisks- It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and
soups.
Wooden Spoons- are made of hard wood which are used for creaming, stirring, and mixing.

Measuring tools – are used to determine the specific amount of an ingredient required by using a standard
measurement device.
Measuring cups- for liquid ingredients, are commonly made-up heat-proof glass and transparent so that
liquid can be seen.
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 REPUBLIC OF THE PHILIPPINES
REGION IV-A CALABARZON
PISIPIS NATIONAL HIGH SCHOOL
LOPEZ QUEZON
Measuring spoon- comes in variety of sizes, shapes, materials, and colors. These are used to measure
smaller quantities of ingredients.
Household Scales- are used to measure larger quantities of ingredients such as in kilos, commonly in rice,
flour, sugar, legumes or
vegetables and meat up 25 pounds.
Scoop or Dippers- are used to serve or scoop soft foods, such as fillings, ice cream, and mashed potato.

DIFFERENT TYPES OF KNIVES ACCORDING TO IT’S USE:

French Knife- or commonly called as chef’s knife is used to chop, dice, or mince food.
Fruit and Salad Knife- is used to prepare vegetables, and fruits.
Kitchen Knives- often referred to as cook’s or chef’s tools, used for all types of kitchen tasks
such as peeling an onion,
slicing carrots, carving a roast or turkey, etc.…
Citrus Knife- has a two-sided blade and serrated edge. It is used to section citrus.
Paring Knife- it is used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
Vegetable Peeler – is used to scrape or peel vegetables, such as carrots, potatoes, and fruits.
The best ones are made of
stainless steel with sharp double blade that swivels.

KITCHEN EQUIPMENT
- Equipment 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 are mandatory pieces of equipment in the kitchen or in any
food establishment.
Refrigerators/ Freezers- these are necessary in preventing bacterial infections from foods. Most
refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each
type of food. Butter compartment holds butter separately to prevent food odors from spoiling its flavor.
Oven- a chamber or compartment used for cooking, baking, heating, or drying.
Microwave Ovens- are commonly kitchen appliance and rare popular for reheating previously cooked foods
and cooking variety of foods.
Blenders- are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food. A blender is a very
useful appliance. They vary in the amount of power (voltage/wattage).

A TIME TO REMMEMBER
Generalization:
Give some examples of tools and equipment if the paraphernalia in cookery and it uses. (Call
the students)

D. APPLICATION
(Group Activity) (2 groups)
#Situation no. 1 Make a role play about using different tools and paraphernalia in cooking.
#Situation no. 2- Make a Presentation about Tools, equipment and other uses in kitchen in terms
of cooking.

E. EVALUATION
Answer the following questions:
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 REPUBLIC OF THE PHILIPPINES
REGION IV-A CALABARZON
PISIPIS NATIONAL HIGH SCHOOL
LOPEZ QUEZON
Identification:
____________________1. It refers to the tools uses during cooking to cover the meat in its own
juices or with a sauce.
____________________2. It is a round, open topped container, capable of holding liquid.
____________________3. It is a pierce and removes a cork from a bottle.
____________________4. It is used to channel liquid or fined grained substances into
containers with a small opening.
____________________5. It is a type of serving spoon used for soap, stew, or other foods.

F. ASSIGNMENT
Explain the difference between the cleaning and sanitizing and give example for each.

PREPARED BY:

MA. LYRA P. SANTUYO

SST-I

CHECKED BY:

MAR
ISSA M. MAGSADIA

Head Teacher I