DETAILED LESSON PLAN

I. OBJECTIVES
At the end of the lesson the students should be able to:
1. Identify at least 8 different kitchen tools and equipment.
2. Demonstrate the proper use of kitchen utensils.
3. Value the importance of kitchen utensils in preparing meals

II. SUBJECT MATTER:

Topic: UTILIZE KITCHEN TOOLS AND EQUIPMENT
References: TLE_HECK7/8UT-0a-1
Materials: Visual aid

A. Values focus: Appreciate the importance of kitchen tools.

Active participation of this group in the activity.

Lesson Integration: ICT

III. DEVELOPMENTAL TASK

Teacher’s Activity Student’s Activity

A. Classroom Routine
 Prayer
Everybody stand up. Let’s pray first. Kindly (The students will stand and pray)
lead the prayer (calls student)
Heavenly Father, we are here standing in
front of you praying and glorifying you, we
are here to confess our sins and begging you
to forgive every sins that we have done.
Heavenly Father we thank you that we
arrived here at school safe and sound, for this
day give us more blessings, strength to learn,
knowledge, and understanding in order to
cope up with the lesson we will having for
today. These all we pray in Jesus name.
Amen.

 Greetings
Good afternoon class! Good afternoon Ma’am!

 Classroom Management
Before you take your seat, kindly pick those (The students will pick the piece of trash
pieces of trash under your chairs and arrange under their chairs and arrange it)
your chair properly.

 Checking of Attendance
Who is absent today?

Okay very good!

Please be reminded with our house rules.

 None ma’am

B. Motivation
Picture analysis
The student will be able to analyze
the picture.
 Are you familiar with the
different materials of kitchen
utensils commonly found in the
kitchen?
(The teacher will show pictures
to the students)

 What can you say about the “Ma’am the pictures are tools and
equipment that you can see in the kitchen.”
pictures?
 Very good! Any other answer. “Those tools are utensils that are commonly
Ok very good! I’m found in the kitchen.”
going to show you
again some pictures
and identify it.
 (The teacher will show again a
pictures to the
students)
 Identify the pictures of the
different kitchen tools
 and equipment.

KITCHEN KNIVES

MEASUREMENT CUP/SPOONS

CUTTING BOARD

COLLANDER

WIRE WHISKS

C. Presentation

Okay, our topic is about “Utilize kitchen

tools and equipment” Objectives:
1. Identify at least 8 different kitchen
Before we proceed, please read our lesson tools and equipment.
objective. 2. Demonstrate the proper use of
kitchen utensils.
 3. Value the importance of the kitchen
utensils in preparing meals.

D. Lesson Proper
A. Activity:
DIRECTION: Match the pictures in Column
A with their corresponding name and GROUP 1
functions in Column B.

GROUP 1
COLUMN A

1.

Pasta spoon or server - used to transfer a

little or much cooked pasta to a waiting plate
1. without a mess.

2.
2.

Flipper - use for turning hamburgers and

other food items.
3.

4.
3.
COLUMN B
Graters- used to grate, shred, slice and
separate foods such as carrots, cabbage and
Kitchen Knives- often referred to as cook's cheese.
or chef's tools, knives are a must for all types
of kitchen tasks, from peeling an onion and
slicing carrots, to carving a roast or turkey.

Graters- used to grate, shred, slice and

separate foods such as carrots, cabbage and 4.
cheese.
Kitchen Knives- a must for all types of
Pasta spoon or server - used to transfer a kitchen tasks, from peeling an onion and
little or much cooked pasta to a waiting plate slicing carrots, to carving a roast or turkey.
without a mess.

Flipper - use for turning hamburgers and GROUP 2

other food items.

GROUP 2
COLUMN A 1.

Soup Ladle - is used for serving soup or

stews, but can also be used for gravy, dessert
sauces or other foods.
1.

2.
2.
Serving Spoons- used in preparing, serving,
or eating food.

3.

3.

Spoons - used to spoon liquids over foods

4. and to lift foods, including the liquid out of
the pot.
COLUMN B
Whisks for Blending, Mixing - used for
whipping eggs or batter, and for blending
gravies, sauces, and soup.

Spoons - used to spoon liquids over foods

and to lift foods, including the liquid out of 4.
the pot.
Whisks for Blending, Mixing - used for
Serving Spoons- used in preparing, serving, whipping eggs or batter, and for blending
or eating food. gravies, sauces, and soup.

Soup Ladle - is used for serving soup or

stews, but can also be used for gravy, dessert
sauces or other foods. - Easy/difficult ma’am

B. Analysis - ma’am the different kinds of kitchen tools

are:
How do you find your activity? Spoon
Grater
What are the different kinds of kitchen tools? Cutting board
Can you give me at least 5? Soup laddle
whisks
 - “It serves a great role in my daily life. It
makes my work easier and faster. It also
helps me to save time .
answer may vary

How these tools/equipment will help you in - “ It is important because we use it every
your daily life? single day to make and prepare our food”.
answer may vary

Why is kitchen tools and equipment

important especially in preparing our meals?

-“as a student it is very important to know the

different materials of kitchen utensils tools in our
C. Abstraction daily life because we know that time will come that
each and every one of us will be experience on
 For you as a student how is it important to how to cook in a kitchen and in cooking it requires
know the different kitchen tools and its uses. specific tools, utensils and equipment for proper
and efficient preparation of food.”

-If I were given a chance to create another tool

I’m going to create a complete measuring
 If you were given a chance to create a new equipment so that it is very easy to convert the
tools and equipment what would it be? How other measurements.
will people use it?

D. Application

The class will be divided into 4 groups. Each

group will demonstrate the proper use of kitchen
utensil assigned to them and present task through
singing, dancing, role playing and pantomime for
3 minutes.

Rubrics:

Score Criteria
10 demonstrate the task properly
and confidently at all times
and completed the task before
the time.
8 demonstrate the task correctly
and confidently most of the
time and completed on time
6 demonstrate the task correctly
but less confident sometimes
and need supervision
 4 demonstrate the task “Each group performed”
incorrectly and less
confidently most of the time
and completed the task
beyond the given time

After 10 minutes: Time’s up! We will start

with group 1.

Very good. Give 5 claps for group 1 and so

on.

Good job, everyone! Give yourselves a big

hand.

EVALUATION
 Direction: Identify the word/s that best
describes the following statements.
Choose your answer inside the box.
Write your answer on the space
provided before the number.
soup ladle. measuring spoon. Key answer
measuring cup. wire whisk. grater 1. Graters
2. Serving spoon
3. Pasta spoon or server
_________1. It is used to grate, shred, slice
4. Wire whisk
and separate foods. 5. Soup laddle
_________2. It is used in preparing, serving,
or eating food.
_________3. It is used to transfer a little or
much cooked pasta to a waiting plate without
a mess.
_________4. It used for whipping eggs or
batter, and for blending gravies, sauces, and
soup.
_________5. It used for serving soup or
stews, but can also be used for gravy, dessert
sauces or other foods.

ASSIGNMENT
Direction: On the third column draw a star if the statement/s in column A match with
Column B and if not write the correct word/s that best describe the statement/s.
A B C A B C
1. It is the most 1. It is the most
 popular material popular material used
Stainless
used for tools and Aluminum for tools and Aluminum
Steel
equipment, but is equipment, but is
more expensive. more expensive.
2. It is greatly 2. It is greatly durable
Plastic
durable and cheap and cheap material of
Glass Glass and
material of kitchen kitchen utensils but
Hard
utensils but may not may not
Rubber
last long. last long.
3. An essential 3. An essential utensil
utensil for various for various task from
task from cleaning Colander cleaning vegetables to Colander
vegetables to straining pasta or tin
straining pasta or tin contents.
contents.
4. Commonly 4. Commonly made
made up of heat- Measuring up of heat-proof glass Measuring
proof glass and Cup for and transparent so Cup for
transparent so that Liquid that can be seen Liquid
can be seen when Ingredients when measuring Ingredients
measuring
5. Enables you to 5. Enables you to
more easily grab and more easily grab and
transfer larger food transfer larger food
items, poultry or Serving items, poultry or meat Serving Serving
meat portions to a spoons portions to a serving spoons Tong
serving platter, to a platter, to a hot skillet
hot skillet or deep or deep fryer, or to a
fryer, or to a plate.
plate.

Prepared by: Checked by:

DIANA MAE N. PLASUS ARLENE M. ARQUIZA

Student Intern Critic Teacher

ACTIVITY SHEET
GROUP ___

Name of members:
Description: Demonstrate the proper use of kitchen utensil and present task through singing,
dancing, role playing and pantomime for 3 minutes.

RUBRICS FOR SCORING

Score Criteria
Demonstrate the task properly and confidently at all times and
10 completed the task before the time.

Demonstrate the task correctly and confidently most of the time

8 and completed on time

Demonstrate the task correctly but less confident sometimes

6 and need supervision

Demonstrate the task incorrectly and less confidently most of

4 the time and completed the task beyond the given time