Tools and Equipment

School TIPAS NATIONAL HIGH SCHOOL Grade Level GRADE 8
DAILY LESSON COMMERCIAL

LOG IN TLE Teacher VICENTA P. SULIT Learning Area
COOKING
Teaching Dates
June 13-15, 2017 Quarter First Quarter
And Time
Day 1- 4
I. OBJECTIVES
A. Content Standard Uses of kitchen tools and equipment
1. Kitchen tools and equipment are identified based on their uses.

B. Performance Standard
2. Kitchen tools and equipment are used in accordance to its function
C. Learning Competencies/Objectives LO 1. Utilize kitchen tools and equipment
II. CONTENT LESSON 1:USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages TG page 13.
2. Learner’s Material Pages
3. Textbook Pages K TO 12 Learning Module in Commercial Cooking page 5-17
4. Additional Materials from Learning Resource Portal
5. Other Learning Resources CG, TV, Laptop, powerpoint presentation

IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson
Activity 1: Open-Ended Statement

B. Establishing a purpose for the lesson Directions: Complete the clauses below with your opinion or prior knowledge about kitchen materials, kitchen
utensils and equipment that are commonly found in the kitchen.
C. Presenting examples/instances of the new lesson Activity 2: Classification

Directions: Classify the following kitchen tools, utensils and equipment in commercial cooking. Write your answer
on the table below.
1. Colanders 8. Dredgers 15. Cutting boards
2. Kitchen shears 9. Potato masher 16. Pasta spoon or server
3. Rotary egg beater 10. Measuring cup 17. Scraper
4. Portion scales 11. Household Scales 18. Butcher knife
5. Graters 12. Funnels 19. Emery boards/sharpening steel
6. Boning knife 13. Blenders 20. Vegetable peeler
7. Refrigerators/freezers 14. Oven
KITCHEN TOOLS MEASURING CUTTING TOOLS EQUIPMENT
TOOLS
D. Discussing new concept and practicing new skills #1 Class discussion on the following:
1. Cooking materials commonly found in the kitchen
2. Kitchen tools, measuring tools, cutting tools and equipment
Activity 3:
E. Discussing new concept and practicing new skills #2 Directions: From the given equipment/utensils/materials, complete the table below.
Common Kitchen Equipment,

Uses
Utensils and Materials
1. Aluminum
2. Measuring spoon
3. Cast iron
4. basters
5. measuring cups
F. Developing Mastery Activity 4: Game (Pinoy Henyo Style)

Directions: Get a partner and decide who will give the answer and who will ask. (This type of game is made famous
in “Eat Bulaga”). (The teacher will provide the materials for the game)
G. Finding practical applications of concepts and skills in Activity 5 : Individual work

daily living Directions: Prepare a portfolio of the different tools and equipment in cooking. Group them according to their use
and write your own idea why they are important in cooking.
Activity 2. Entrance, Exit, and Extra Tickets
H. Making generalizations and abstractions about the lesson Directions: Please write down your honest responses to the questions written on each ticket.
I. Evaluating Learning Identify the following tools and equipment being describe.
1. Used especially for baking dishes, casseroles, and measuring cups.
2. It is also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta
or tin contents.
3. A rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or
flippers.
4. It used to measure heat intensity.
5. A chamber or compartment used for cooking, baking, heating, or drying.
J .Additional activities for application or remediation
REMARKS
IV. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for

remediation
C. Did the remedial lesson work? No. of learners who have
caught up with the lesson
D. No. of learners who continue to require remediation
E. Which of my teaching strategies work well? Why did

these work?
F. What difficulties did I encounter which my principal or

supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?
Prepared by: Noted by:

VICENTA P. SULIT HAZEL Y. MANALO
Teacher I Principal I

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School TIPAS NATIONAL HIGH SCHOOL Grade Level GRADE 8

DAILY LESSON COMMERCIAL

A. Content Standard Uses of kitchen tools and equipment

1. Kitchen tools and equipment are identified based on their uses.

C. Learning Competencies/Objectives LO 1. Utilize kitchen tools and equipment

III. LEARNING RESOURCES

1. Teacher’s Guide Pages TG page 13.

2. Learner’s Material Pages

3. Textbook Pages K TO 12 Learning Module in Commercial Cooking page 5-17

4. Additional Materials from Learning Resource Portal

5. Other Learning Resources CG, TV, Laptop, powerpoint presentation

A. Reviewing previous lesson or presenting the new lesson

Activity 1: Open-Ended Statement

C. Presenting examples/instances of the new lesson Activity 2: Classification

Common Kitchen Equipment,

F. Developing Mastery Activity 4: Game (Pinoy Henyo Style)

G. Finding practical applications of concepts and skills in Activity 5 : Individual work

B. No. of learners who require additional activities for

E. Which of my teaching strategies work well? Why did

F. What difficulties did I encounter which my principal or

Prepared by: Noted by:

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