Learning Area TLE - COOKERY Grade Level 7/8

W1-2 Quarter THIRD QUARTER Date

I. LESSON TITLE Appropriate Kitchen Tool, Equipment and Paraphernalia

II. MOST ESSENTIAL
LEARNING Utilize appropriate kitchen tools, equipment and paraphernalia TLE_HECK7/8UT-
COMPETENCIES 0a-1
(MELCs)
III. CONTENT/CORE 1.1 Identify types of tools, equipment, and
CONTENT paraphernalia
1.2 Classify the types of appropriate cleaning tools
and equipment based on their uses

(References: PIVOT 4A Learner’s Material for TLE 7/8 Cookery P.4 – 14)

*For ODL learners you can use this link as reference: https://cutt.ly/vznF42Z

Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1-3 Presentation
Panimula
For this lesson, you will be able to identify types of tools, equipment, and
paraphernalia, and classify the types of appropriate cleaning tools and
equipment based on their uses.

Learning Task No. 1: List down tools and equipment that you have in your
kitchen, write the use of each kitchen tool, equipment and paraphernalia.
Kitchen Tools, Equipment and paraphernalia
1. ___________________
2.___________________
3.___________________

The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of
kitchen utensils and equipment commonly found in the kitchen.
The materials found in the kitchen are made from the following material:

Stainless Steel is the most popular material used for tools and equipment, but is
more expensive.

Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles,
and measuring cups.
Glass is good for baking but not practical on top or surface cooking. Great
care is needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust.

Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. Plastics are greatly durable and
cheap but may not last long.

KITCHEN TOOLS, UTENSILS, AND EQUIPMENT

The term kitchen tools are hand-held instruments or items that usually include a
broad range of products such as kitchen utensils. Kitchen utensils, on the other
hand, are hand-held implements or instruments used for specific purposes in the
kitchen. The term kitchen equipment refers to appliances that work with the use
of electricity.
 Note: Please refer to pages 6-12 of Grade 7/8 TLE Cookery PIVOT IV-A
Learner’s Materials for the classification of different tools and equipment
used in cookery.

B. Development Day 4 Now that you are already familiarized with the following tool, equipment and
Pagpapaunlad paraphernalia, let’s see how well you understand the lesson. Perform the
following Learning task. Goodluck!
Learning Task No. 2. Classify and define the following tools, equipment and
paraphernalia by completing the table on your answer sheet/s.

*For ODL teachers, you can send the link below to your students to answer
Learning Task No. 2 https://cutt.ly/dznFGkr

C. Engagement Day 5 Learning Task No.3: You are helping your mother prepare your lunch, and the
Pakikipagpalihan recipe was Menudo. Can you identify what kitchen tools, equipment and
paraphernalia has to be utilized in preparing the said recipe. Use the rubrics
below as your guide for your score. Do this in a separate sheet of paper.
 * For ODL teachers, you can send the link below to your students to answer
Learning Task No.3: https://cutt.ly/tznJWIa

D. Assimilation Day 6 Learning Task No. 4: Since you have already learned the proper utilization of
Paglalapat kitchen tools, equipment, and paraphernalia, now it is time to try how you can
apply the information that you learned in your life. Cite at least five (5) ways on
how you will be able to use the knowledge that you gained about this lesson
on your real-life situation. Do this in a separate sheet of paper.
1.
2.
3.
4.
5.
* For ODL teachers, you can send the link below to your students to answer
Learning Task No.4: https://cutt.ly/IznLjPE

V. ASSESSMENT Day 7 *For Teachers:

You can also access this learning task using this link below:
https://cutt.ly/MzRdKkS
Make sure to make a copy first and send/share the link to your learners.

Learning Task No. 5: Write the letter of the correct answer in your answer sheet/s.
1. Essential for various tasks from cleaning vegetables to straining pasta.
A. colanders B. cutting boards C. dredgers D. flippers
2. Used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
A. funnel B. double boiler C. graters D. garlic press
3. Used to peel an onion and slice a carrot.
A. handy poultry and roasting tools C. kitchen shears
B. kitchen knives D. Peeler
4. Used for serving soup or stews. It is also used to remove or skim off fat from
soup and stew.
A. serving tongs B. soup ladle C. serving spoon D. seafood tools
5. Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
A. microwave C. refrigerator
B. blender D. whisks

VI. REFLECTION Day 8 For your reflection, write your personal insights about the lesson using the
prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: Christopher C. Maristaza Checked by: Edwina C. Nabo

Alicia A. Rada TLE-HE-CO7/8-W1&2