Republic of the Philippines
PROVINCE OF DAVAO DEL NORTE
Municipality of Panabo City
PANABO CITY NATIONAL HIGH SCHOOL
7MWF+WCM, Panabo, Davao del Norte
DETAILED LESSON PLAN
Specialization: Cookery
I. LEARNING OBJECTIVES
At the end of the lesson the students are expected to:
Discuss the different kitchen tools, equipment, and paraphernalia,
Identify types of kitchen tools, equipment, and paraphernalia, and;
Understand the importance of kitchen tools, equipment, and
paraphernalia based on their uses.
II. SUBJECT MATTER
Topic: Use of Kitchen tools, equipment, and
paraphernalia
Materials: Kitchen tools, equipment and paraphernalia
ICT media (laptop and television)
Reference: Technology and Livelihood Education Home
Economics: Cookery Quarter 0 - Module 1 Kitchen
Tools, Equipment & Paraphernalia First Edition,
2020, TLE Cookery - Grade 8, Page 4-8
Internet
III. PROCEDURE
A. Preliminaries (10 minutes)
i. Classroom Management
Teacher’s Activity Student’s Activity
“Good morning class, please arrange “Good morning ma’am/sir!”(Students
your chairs and pick up pieces of will arrange their chairs and pick up
paper under your chair or table.” pieces of paper)
ii. Prayer
Teacher’s Activity Student’s Activity
Penados, kindly lead the prayer. (Penados lead the prayer)
iii. Energizer (Dance Exercise)
Teacher’s Activity Student’s Activity
Before we start our class, let us have (Four students lead the energizer)
first an energizer.
Anyone who can lead the energizer?
iv. Checking of Attendance
Teacher’s Activity Student’s Activity
Ms. Secretary please take note the (Ms. Secretary will take note the
absent for today. absent student/s)
B. Preparatory Activities (5 minutes)
Teacher’s Activity Student’s Activity
Please get one fourth sheet of paper. (The students will get one fourth
sheet of paper)
In your paper, write at least three (Students will do the activity)
kitchen tools, equipment or
paraphernalia found within your
kitchen household and define its use
based on your own idea and
perspective.
(After five minutes)
Pass your paper infront. (Students will pass their paper infront)
C. Lesson Proper
i. Activity
Teacher’s Activity Student’s Activity
To start our lesson, let us have an
activity.
I have prepared different pictures
which will be use in our activity today
and the students who get a correct
answer will receive a prize.
But first, let me give you an example.
+ =
(The students will respond)
What have you observed in the A girl with pretty face ma’am/sir and a
picture? person who is full ma’am/sir.
Okay.
The first picture defines beauty and
the second pictures shows a person Yes ma’am/sir!
who is full, right?
(pointing the first picture)
If we add the two words, what do you
think will be the result? (The students will answer)
Beauty + Full = ? Beautiful!
(The students responds)
Do you now understand the activity?
Since you already understand the
activity, let us now begin.
(The teacher shows the first set of
pictures)
First set of pictures.
+ =
Now, who wants to answer? Just (Three students will raise their hands)
raise your hands.
Okay, Sayon let us hear your answer. (Sayon answered)
Cutting Board ma’am/sir.
Why do you think cutting board is the As we can see in the first picture
answer? ma’am/sir, it shows cutting a paper
and the second picture literally shows
a board, and if we add it up, for me it
showcases a cutting board.
That’s correct! Thank you Sayon, Thank you ma’am!
Good job! Here is your prize.
Let’s move on to another set of
pictures.
Second set of pictures
+ =
Who wants to answer? (Two students will raise their hands)
Let’s give this chance to others
Sayon.
Okay Davao, what is your answer? (Davao will answer)
Mixing Bowl ma’am/sir
Correct! Very good! Here is your Thank you ma’am!
prize.
You are doing great class, Let us now
proceed in our last set of pictures.
Last set of pictures.
+ =
Who wants to answer? (Five students will raise their hands)
Let us have Sevilla to answer our last
set of pictures.
Okay, Sevilla what is your answer. (Sevilla will answer)
Pasta Spoon ma’am/sir.
That’s correct!
First picture shows a pasta and the
second picture shows a spoon, as we
add it up it creates a pasta spoon.
Receive your prize Sevilla, Thank you ma’am!
congratulations.
Nice work class, for those who have
not been able to participate, better
luck next time, make sure to raise
your hands and not be shy. Know that (Students responds)
your participation will be graded. Okay ma’am/sir!
ii. Analysis
What have you noticed on the activity
conducted? (Students will raise their hands)
(Pick a student to answer) (Student will answer)
Thank you for your answer, the
words we had encountered in our
activity are connected to our topic for
today. Great observation class!
Based on the activity, which of the
terms are you familiar with? Explain
briefly. (Students will raise their hands)
(Pick at least 2 students to answer) (Students will answer)
Very good! Thank you, all of your
explanation were correct! Those
terms will be tackled as we go
through on our discussion.
What do you think would be the topic
for today? (Students will raise their hands)
(Pick a student to answer) (Student will answer)
Thank you for your answer, yes, our
topic for today will be all about the
use of kitchen tools, equipment and
paraphernalia.
iii. Abstraction
Topic for today “Module 1 Kitchen Tools, Equipment &
Paraphernalia”
A. Tools, Equipment and Paraphernalia
COOKING is an art. It provides you with knowledge & develops your skills in
cooking. The tools and equipment used in cooking are made of different
materials.
TOOLS/PARAPHERNALIA
These are the common used tools/paraphernalia in the kitchen;
1. Measuring cups (for dry ingredients) -
kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking
ingredients
2. Measuring spoons - - are used to measure
smaller quantities of liquid and dry
ingredients. They are also standardized and
come in different sizes.
3. Strainer - is used to remove dirt or lumps
from dry ingredients, also used to combine dry
ingredients and extract milk from desiccated
coconuts.
4. Serving Tong - use to grab and transfer food
items, or meat and gives a better grip.
5. Can Opener - use to open a food tin,
preferably with smooth operation, and
comfortable grip, and turning knob.
6. Cutting board- a wooden or plastic board
where meat, fruits, and vegetable are cut.
7. Whisks - are 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.
Equipment
Tools that are more complicated are called equipment. They can be a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator. They are important in the kitchen and
food establishment.
1. Electric Mixer- is an electrical kitchen equipment
used in mixing ingredients by beating, stirring, or
whipping.
2. Barbecue Grill - is a cooking equipment used in
broiling fish, meat, or vegetables like corn and sweet
potato.
3. Pressure Cooker - is an airtight container,
cooking food at high temperatures under high
pressure.
4. Oven - used for dry-heat cooking (like baking) that
may be fueled by Liquefied Petroleum Gas (LPG) or
electricity.
5. Refrigerator – is an equipment with a low
temperature internal atmosphere intended for
storing semi-perishable foods like eggs, fruits,
vegetables, milk, butter, cheese, and leftovers.
B. Appropriate Cleaning Tools
Cleaning is the process of removing unwanted substances, such as dirt,
infectious agents, and other impurities, from an object or environment.
Cleaning occurs in many different contexts and uses many different methods.
Several occupations are devoted to cleaning.
1. Sponge - used for dish washing and cannot scratch
your dishes while you clean them because it is smooth
to use.
2. Spray Bottle - used for spraying detergent or water
to any kitchen equipment and surfaces.
3. Glove - covers the whole hand of a person that
performs household chores.
4. Hand brush - helps in keeping the plastic straws of
bottles and any tubes of kitchenware without microbial
growth.
5. Steel Wool - helps remove the surface rust/stains
of the utensils like cutlery, ceramic dinnerware, and
any glass and melamine utensils.
Equipment
1. Vacuum - generally electrically handled which
eliminate dirt from floors and other surfaces.
2. Spin Mop - cleans the floor without touching
unsafe, dirty mop heads.
iv. Application
Teacher’s Activity Student’s Activity
The students must choose and identify at least 5 kitchen tools, equipment or
paraphernalia in the given image, and explain its used.
IV. ASSIGNMENT
Direction: In a 1/2 crosswise of paper, the students must write an essay
with 5 sentences in 1 paragraph about the importance of kitchen tools,
equipment, and paraphernalia.
Prepared by: REYNA JOY SAYON & KECIE PENADOS
Student
Submitted to:
HAROLD ALMENDRAS
INSTRUCTOR
