Donna Detailed Lesson Plan - 2-2-8
Donna Detailed Lesson Plan - 2-2-8
Donna Detailed Lesson Plan - 2-2-8
I. Objectives:
At the end of the lesson, the students will be able to:
1. Identify the types of cutting tools that are commonly found in kitchen.
2. Learned the proper uses and importance of kitchen cutting tools.
3. Demonstrate the proper use of kitchen cutting tools.
III. Procedure
• Classroom Routine
• Opening Prayer
Let’s start the day right as
we meditate in a prayer. Kate will lead the prayer.
May I request Kate to lead
the prayer.
• Greetings
A pleasant morning to Fine, Ma’am!
everyone! How are you
today?
• Checking of attendance
Are all present today? Yes, Ma’am!
• Review/Recall
<Student>
Correct!
<Student>
<Student>
• Motivation
• Presentation/Learning Proper
Very Good!
First category
CHEF’S KNIFE
PARING KNIFE
SEPPERATE KNIFE
Most used for soft foods because
the scalloped edge can be cut
without smashing more tender
items like tomatoes and bread. The
blade is typically 8 to 10-inches
long, but serrated knives can come
in a variety of sizes.
PEELER
GRATER
• Application
Recitation:
The student will pick one random (Students will perform the return
name of cutting to in the box and demo)
recognize the tool in the desk.
They will tell the use of tool that
they get.
• Generalization
IV. Evaluation
Direction: Choose the correct picture in left column, write the letter in space provided
before the name of kitchen cutting tools.
_______ 1. A.
Chef’s knife
_______ 2. B.
Paring Knife
_______ 3. C.
Serrated Knife
_______ 4. D.
Peeler
_______ 5. E.
Grater
V. Assignment
• Research additional kitchen cutting tools that are commonly found in kitchen.
• Bring at least 10 pictures of different equipment found in the kitchen.