Name: CHRISTINE JOY D.
ALBARICO
Subject Area: TLE
4A’s LESSON PLAN
Lesson TOOLS AND EQUIPMENT IN COOKERY
OBJECTIVES
Content Standards The learners demonstrate an understanding the use and maintenance of
equipment in cookery
Learning Competencies Utilize appropriate kitchen tools, equipment, and paraphernalia
TLE_HECK7/8UT0a-1
Learning Target * identify types of tools, equipment, and paraphernalia
* classify the types of appropriate cleaning tools and equipment based on
their uses
* describe the various types of kitchen tools, equipment, and paraphernalia
LEARNING RESOURCES
A. References T.H.E III Home Technology. Food Management and Service I. 1991.
1. Teacher’s Guide pages
2. Learner’s Materials pages pp. 42-46
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
PROCEDURES
Prayer Call a student to lead the prayer.
Checking of Attendance Let the students to state their favorite color for attendance.
Introductory Activity Learners, recall your previous lesson about DIFFERENT TYPES OF
CHEMICALS USED FOR CLEANING AND SANITIZING.
Ask each student, to give an example of a chemical used for cleaning.
Activity/Strategy Let the students identify the 5 jigsaw puzzle pictures of the tools and equipment
used in cookery.
Instructions: On the board, there 5 jigsaw puzzle pictures that you need to
identify and arrange. Complete the puzzle to reveal the tools and equipment
used in cookery.
Analysis Based on the activity earlier, we arranged jigsaw puzzle pictures of the different
tools and equipment used in cookery.
Every day we always encounter tools and equipment in a common kitchen
which can also be used in our cookery class.
Now for todays’ topic, we are going to tackle about the TOOLS &
EQUIPMENT USED IN COOKERY.
Lesson Proper:
Measuring Tools
Mass Scale – use to measure the mass of an ingredient; can be operated
manually or digitally
Measuring Cups – use to measure wet and dry ingredients
Measuring Spoons - are used to hold specific amounts of dry and wet
ingredients; varying in sizes from a dash to 1 tablespoon or 15ml
Strainers
Strainer– is used to separate liquid from solid ingredients, sift fine grains,
remove lumps, and rinse food
Colander– a bowl-shaped strainer with holes. It used to drain food such as pasta
Drum Sieve or Tamis – it is shaped somewhat like a snare drum, with a low-
walled cylindrical frame, made of metal or wood that supports a disc of fine
metal, nylon or cheesecloth mesh.
Cheesecloth– is loosely woven gauze-like cotton cloth used primarily in cheese
making. It is used as straining cloth.
Chinois (shin-wahs)– conical sieve with an extremely fine mesh. It is usually
used to strain custards, purees, soups, and sauces, making them very smooth;
used also for sifting powdered sugar.
Food Mill – it is used to grind, mash, puree, and sieve soft food.
Cookwares
Stockpot– is a cylindrical, deep, heavy-bottomed, straight-sided pot for
preparing, cooking, and storing stocks, soups, and stews.
Saucepan – it is a medium-deep pot with a flat bottom, commonly used to make
sauces and gravies.
Casserole – it’s an oval, four-sided or round dish or pan made of stainless steel,
ceramic, or glass where food may be cooked and served.
Nonstick Pan – is coated with materials that prevent food from sticking to the
surface while cooking or frying.
Baking Sheet – is a rectangular shape shallow metal pan used to bake bread and
pastries.
Cake Pan – is a metal or glass(heat-proof) pan usually of different sizes, shapes,
and designs used to bake cakes.
Cast-iron Skillet – is a heavy, thick-bottomed frying pan used when steady and
even heat is needed in cooking.
Wok or Carajay – is often for stir-frying, steaming, pan frying, deep frying,
poaching, boiling, braising, searing, making soup, smoking and roasting nuts.
Kitchen Tools
Baster – is used to moisten the surface of meat with pan drippings, sauces, or
butter.
Bottle & Can Opener – used to open a food tin, preferably with a smooth
operation, and comfortably grip and turning knob.
Cutting or Chopping Board – is a durable board on which food may be cut and
chopped.
Dredger/Shaker – is a container with holes that is used to hold flour, herbs, salt,
pepper and other same ingredients that are sprinkled on foods that are being
prepared.
Emery Boards and Sharpening Steel – used to sharpen knives
Flipper – is used to flip or turn and lift pancakes, fillets, patties, and other kinds
of food while frying and grilling.
Funnels – is used to pour without spillage liquid or small-grained ingredients
into containers with small openings.
Garlic Press – is used to crash garlic cloves efficiently by forcing them through
a grid of small holes.
Kitchen Equipment
Refrigerator and Freezer – are used to keep food fresh, prevent food spoilage,
and inhibit the growth of bacteria.
.
Oven – is a thermally insulated chamber used for baking and cooking. It can be
electric oven, gas oven, or a microwave oven.
Stove – stoves rely on the application of direct heat for the cooking process.
Range – refers to the combination of stovetop and oven into one kitchen
equipment
Steamer – generally used for steaming food like siopao, siomai, and fish.
Turbo Broiler – used for broiling and roasting.
Blender – used to grate, grind, stir, blend, mix, whip puree and liquefy different
kinds of food.
Mixer– used for beating, folding, and whipping ingredients.
Abstraction Let’s have a recap on different TOOLS & EQUIPMENT IN COOKERY.
Ask individual questions to students on the TOOLS & EQUIPMENT IN
COOKERY.
Application Divide the students into 2 groups and let them share their experiences/insights
This part is structured to ensure about the different tools and equipment in cookery, it is time for them to apply
the commitment of the learners their understanding to real-life situations.
to do something to apply their
Guide Questions:
new learning in their own
environment. 1. What are the common tools that can be found in your kitchen? And what
are its uses.
2. What’s the difference between a common kitchen and industrial kitchen?
Assessment Activity 1. Look Who’s Talking
Directions: Identify the different tools and equipment from the picture given.
Write your answers in your TLE notebook.
1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
Assignment/Agreement Directions: Research on the different measurement abbreviations for cooking.
For dry and liquid ingredients. Cite at least 5 examples.
V. REMARKS
VI. REFLECTION
Prepared by:
CHRISTINE JOY D. ALBARICO
Teacher Applicant
Checked by:
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