Lesson Exemplar in TLE 7/8 COMMERCIAL COOKING Using the IDEA Instructional Process

LESSON SDO RIZAL Grade Level GRADE 8

EXEMPL Name of Teacher JESSICA G. LASAM Learning Area TLE
AR Teaching Date and Time OCT 5- 9, 12-16,2020 Quarter FIRST

I. OBJECTIVES 1. Identify the types of tools, equipment and paraphernalia

2. Demonstrate correctly the proper use of tools, equipment and
paraphernalia in accordance to its function
3. Recognize the importance of knowing how to use correctly the
different tool, equipment and paraphernalia
A. Content Standard The learners demonstrate an understanding the use and maintenance of
equipment in cookery
B. Performance Standard The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures
C. Most Essential Learning Competencies (MELC) LO 1 . Utilize appropriate kitchen tools , equipment , and paraphernalia
(if available write the indicated MELC)
1.1 Identify types of tools , equipment and paraphernalia
D. Enabling Competencies
(if available write the attached enabling competencies)

II. CONTENT UTILIZE KITCHEN TOOLS AND EQUIPMENT

III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages Page 13
b. Learner’s Guide Pages Pages 4-12
c. Textbook Pages None
d. Additional Materials from Learning Resources (online/offline)(print/non-print)
https://www.wideopeneats.com/10-essential-kitchen-
tools-every-starter-kitchen-needs/

https://www.thedailymeal.com/cook/25-essential-
kitchen-tools-gallery

https://www.google.com/search?
rlz=1C1CHZL_enPH803PH803&q=kitchen+tools+and+equip
ment+and+their+uses+with+pictures&sa=X&ved=2ahUKE
wjMjoHLzr_qAhUJVN4KHY3DBq8Q1QIoA3oECBEQBA&biw
=1366&bih=657

B. List of Learning Resources for Development and Kto12 Basic Education Curriculum Technology and Livelihood
Engagement Activities Education ( Commercial Cooking Gr 7 & Gr 8 )

Laptop, internet , modules

IV. PROCEDURES
A. Introduction
 Brief recall on the materials of kitchen utensils and equipment
commonly found in the kitchen.
 Goal Orientation • The learners will read the objectives that
are expected of them as indicated in the module or in the PPT

1. identify the types of tools, equipment and paraphernalia

2. demonstrate correctly the proper use of tools, equipment and
paraphernalia in accordance to its function
3. recognize the importance of knowing how to use correctly the
 different tool, equipment and paraphernalia

 Activity #1 UNCRAMBLE THE LETTERS

For Online : The students will unscramble the letters to form a
new word as presented in the PPT with a time limit . Teacher
will allot 10 seconds for each word only . The teacher will
immediately give the correct answer . Students will now know
what topic will transpire the day or the whole week

Ex : VKNIES - KNIVES

1. N L F U N E

2. LCOANE DR

3. G R R A E T

4. S T A P A O S P O N
5. S E R I N G V N O G T

B. Development Activity # 2 DO I REALLY KNOW ?

The learners will answer the questions below as part of identifying what
they already know. They will refer to their modules to identify the tasks
they need to accomplish

Direction: Identify the word/s that best describes the following

statements. Write your answer on a separate sheet of paper. Choose the
letter of the correct answer
_________1. It is the most popular, lightweight, attractive and less
expensive materials of kitchen utensils and equipment.
a. aluminum b. glass c. plastic d. teflon
________2. A more complicated tool that may refer to a small electrical
appliance.
a. tool b. paraphernalia c. equipment d. utensil
________3. A kitchen tool which is specifically designed for pulping
garlic for cooking.
a. ladle b. tong c. grater d. garlic presser
________4. It is used to grate, shred, slice and separate foods.
a. grater b. can opener c. colanders d. dredgers
________5. A must for all types of kitchen tasks, from peeling an onion
and slicing carrots, to carving a roast or turkey often referred to as cook's
or chef's tools.
a. kitchen knives c. cutting boards
b. baster d. double boiler
________6. It is used to measure solids and dry ingredients.
a. measuring cup for dry ingredients c. potato masher
b. measuring cup for liquid ingredients d. egg beater
________7.These are used to measure smaller quantities of ingredients
a. wooden spoon c. serving spoon
b. wooden ladle d. scraper
________8. A rubber or silicone tools to blend or scrape the food from
the bowl
a. garlic presser c. scraper
b. scoops or dipper d. whisks
________9. A special coating applied to the inside of some aluminum
or steel pots and pans that helps food from not sticking to the pan.
a. plastic b. Teflon c. cast iron d. ceramic
________10. A kitchen essentials used for creaming, stirring, and
mixing that made of a hard wood.
a. whisks b. baster c. scraper d. wooden spoon

Activity # 3 CONCENTRATION NOW BEGINS !

ONLINE : Teacher will now allow a SILENT READING activity

as every slide is shown on screen .

MODULAR : SILENT READING activity will be on pages 8-13.

The learners will read and understand the concepts that they need to be
learn and understand. These concepts, as presented below, revolve
around the prime information about the learning targets.

Activity # 4 PINWHEEL DISCUSSION : ME , YOU AND YOU

Teacher will have a thorough discussion of each object with pictures

for the modular class and real objective too in the online class as well
as pictures shown in the PPT . Teacher will make a creative
presentation of the lesson by wearing a toque ( chef’s hat ) or an apron
or better yet a chef’s uniform or attire ( that is , if available )

For Online :

Mechanics : Teacher will make a wheel with words written on it like

blender, wooden spoons , potato masher etc. At first the teacher will
wheel the pinwheel and she will start the discussion. If the arrow points
to COLANDERS she will discuss it the name, and state its use . Then
she will call one student to do the same, then after student 1, student 2,
student 3 after everyone is called. No repetition of words is allowed.
 BLENDER
S
BASTER FREEZERS
SPATULA
SPOON

DREDGERS KITCHEN
SHEARS
MICROWAVE
BUTCHER
OVENS
KNIFE
FLIPPER

For Modular : Student will state the use(s) of each tools, equipment or
paraphernalia as written in the leaf of each pinwheel

Activity 4: FILL ME IN

For Online : Individual : Oral Recitation

They will name 2 examples of objects that they are familiar with that
belongs to tool, equipment and paraphernalia. They will have to identify
the type

TOOLS EQUIPMENT PARAPHERNALIA

1. 1. 1.

2. 2. 2.

For Modular :

The same activity .The students will fill in the box with their correct
answers .

C. Engagement Activity # 5 FOLLOW ME… ACTION !

In this phase , the teacher will show to the class or demonstrate in class
the proper way and the uses of each tool, equipment , paraphernalia
mentioned in the module.

For the online class : Teacher will do a live action or demonstration in

manipulating the objects. Or also , in the case of the equipment , she
may opt to present a link of a video from you tube on the procedure to
operate it.

After which the teacher will call every student to

a. name the object
b. identify the type
c. state the use
d. demonstrate the proper way of using it
For the modular class : A special step-by – step instruction is written
on some particular tool, equipment or paraphernalia which are kind of
not so familiar with them .

RUBRICS :

SCORE RATE ACTUAL

SCORE/RATE
Demonstrated and 30
identified 3 kitchen
tools
Demonstrated and 30
identified 3 kitchen
equipment
Demonstrated and 30
identified 3 kitchen
paraphernalia
TOTAL SCORE 90

Activity # 6 : DRAW, DOODLE , DESIGN

After which the teacher will ask every student to draw a

certain tool, equipment or paraphernalia in an oslo paper or in their TLE
notebook and do the following

Directions : Tour around in your kitchen area and draw 5 kitchen tools
and state the use
sample only :

SERVING TONG – IT IS USED FOR GRABBING OR

TRANSFERRING FOOD FROM A FRYER TO A PLATE
- IS ALSO USED IN FLIPPING FOOD ITEMS LIKE FRIED
CHICKEN OR FRIED FISH

The teacher will have to sustain their interests and thoughts on the
importance of these tools, equipment and paraphernalia in their daily
lives to build awareness on the accuracy of each usage in the kitchen
and in cooking .

In congruence to the activity , the teacher will ask the students on the
very tool or equipment or paraphernalia that they realized is very
important in the kitchen and in cooking , that before thy thought was not
that important .

Activity # 7 GET REAL !

For Online : Find a tool, equipment or utensil in your very HOMES or

KITCHEN. Act as if you are cooking something. Make a short video
clip on demonstrating the proper way of using it.

For Modular : Find a tool, equipment or utensil in your very HOMES

or KITCHEN. Act as if you are cooking something. Take a selfie of
yourself as you are demonstrating the proper way of using it. Make a 3
sentences narrative about the activity
 On point : The learners will demonstrate their ideas and gained
knowledge as to how these are used and useful in one’s day-to-day
living experiences.

D. Assimilation In congruence to the activity , the teacher will ask the students on the
very tool or equipment or paraphernalia that they realized is very
important in the kitchen and in cooking , that before thy thought was not
that important .

ACTIVITY # 8 . THIS IS IT !
Both for online and modular classes :
Situational Analysis : There is a birthday party coming next two
weeks. You will be assigned to assist the cook . What are the tools,
equipment and paraphernalia that you might be needing. List it down
and state for what purpose will it be .

ACTIVITY # 9 ADVERTISEMENT

For Online :
Choose ONE tool , equipment or paraphernalia only that you want to
advertise. You may present it live during class time or prepare a short
video clip on how to promote such thing.

For Modular :
Choose ONE tool , equipment or paraphernalia only that you want to
advertise. You may paste a picture of it in a one whole sheet of paper
and prepare a short descriptive words on how to promote such a thing.

Rubrics :

Correctness of task - 10
Task on Time - 10
Creative Presentation- 10
______________________________
Total - 30

V. REFLECTION Activity # 10 MY THOUGHTS … MY RFLECTIONS

. The learners, in their notebook, journal or portfolio will write their
personal insights about the lesson using the prompts below.
I now understand that :
__________________________________________________________
__________________________________________________________
I learned that :
__________________________________________________________
__________________________________________________________
I intend to :
__________________________________________________________
__________________________________________________________
ACTIVITY # 11 ACRONYM
Write a good ACRONYM of the word TOOLS . Express your
knowledge, values, skills that you have gained in this lesson.
EXAMPLE : T – Tools are a great help, not
O –nly to the cook , but also to me
O –perating and manipulating it was all fun
L- earning all these will help me grow.
S-kills are honed this I know.
Prepared by : Submitted to :

JESSICA G. LASAM NESSA B. PENARANDA

Teacher III MT – 1, TLE

NOTED :

MARIVIC G. VELGADO
Principal II