Republic of the Philippines

Bulacan State University

College of Education
+Bustos Campus
Bustos, Bulacan

CARLO JAMES I. MARTIN

BTLED-3G
LESSON PLAN in TLE GRADE 9 COMMERCIAL COOKING
I. OBJECTIVES:

At the end of the lesson the students are expected to:

1. Identify the materials of kitchen utensils and tools commonly found in the kitchen.

2. Value the uses and importance of the kitchen utensils.

3. Demonstrate the proper use of kitchen utensils.

II. SUBJECT MATTER

Topic : MATERIALS OF KITCHEN UTENSILS COMMONLY FOUND IN THE KITCHEN

Reference : K to 12 TLE LEARNING MODULE GRADE 9 COMMERCIAL COOKING INTERNET
Materials :
LCD Projector
Net book
Pictures
Marking Pen
Manila Paper
White Board
PROCEDURES:

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Preliminary Activity
Classroom Routine
The palatability factors are:
a. visual perception
Opening Prayer b. odor detection
c. Taste stimuli
d. Tactile sensation
Greetings e. Flavor-

“Yes Sir”
Checking of attendance

Review/ Recall
Let us have a recall about the previous topic:

What are the palatability factors or eating qualities of a

food as judged by the human senses?

Ok very good I’m glad that you’ve still

remember
our previous lesson.

So now let’s proceed

Motivation

Are you familiar with the different materials of kitchen

utensils commonly found in the kitchen? (The teacher will “Sir the pictures are tools and
show pictures to the students utensils that you can see in the
kitchen.”

What can you say about the pictures?

“Those tools are utensils that are made up of

Very good! Any other answer.
different kitchen materials.”
Ok very good!

I’m 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 utensils

(Call a student)
 D. Activity

 On your notebook list down all the

utensils you can find in your kitchen.
Identify the materials of your kitchen
tools. Follow format below.

E. Analysis

o “Yes Sir
 Can you identify the different materials of
kitchen utensils?

o “The materials of kitchen utensil

 What are those? are: aluminum, Stainless steel,
Glass, Cast-iron, Ceramic and
heat-proof glass, Teflon and
Plastic and Hard Rubber.”
 Can you give me the definitions of those
materials? - “Aluminum is the best for all around
use. It is the most popular, lightweight,
attractive, and less expensive. It gives
even heat distribution no matter what
heat temperature you have.

 Next, what is Stainless Steel? What are

- “Stainless Steel is the most popular
the characteristic of it?
material used for tools and equipment,
but it is more expensive. It is easier to
clean and shine and will not wear out as
soon as aluminum.

 How about the glass? - “Glass is good for baking but not
practical on top or surface cooking.

 Good! Another tool - “Cast Iron is sturdy but most kept

seasoned to avoid rust.

 Ok next tool - “Ceramic and heat proof glass is used

specially for baking dishes, casseroles
and measuring cups. They conduct the
heat slowly and evenly.

 How about the Teflon and the plastic and

hand rubber? - “Teflon is a special coating applied to
the inside of some aluminum or steel
pots and pans. It helps food from not
sticking to the pan”. While the plastic
and hard rubber are used for cutting
and chopping boards, table tops, bowls,
trays, garbage pails and canisters.”

 Now we are done in identifying the

different materials of kitchen utensils lets
now proceed to the different kinds of
kitchen utensils commonly found in the
kitchen.

 So, what are the different kinds of kitchen

- “A baster is handy for returning some of
utensils commonly found in your kitchen?
the meat or poultry juices from pan,
What are their uses?
back to the food.
 - “Cans, bottles, cartoons are used to
open a food tin, preferably with a
 What else? smooth operation, and comfortable grip
and turning knob.”

- “Colanders also called a vegetable

 Good! Other answer
strainer is essential for various tasks
from cleaning vegetables to straining
pasta or tin contents.

 Other hand, what else? Yes? - “Chopping boards a wooden or plastic

board when meats and vegetables can
be cut.

 Yes, another utensil class - “Kitchen knives it is a must for all types
of kitchen tasks, from peeling, slicing to
carving.

 How about the measuring cups and the - “Sir, measuring cups and spoons are the
measuring spoons? What do you think are most important items found in any
the uses of these tools? kitchen, since consistently good cooking
depends upon accurate measurements.

- “Serving tongs enables you to more

 How about the serving tongs? Are you
easily grab and transfer larger food
familiar to that tool?
items, poultry or meat portions to
serving platter, to a deep fryer, or to
palate.

 Do you still have tools that you know? - “Yes Sir, the soup ladle it is used for
serving soup or stews, gravy, dessert
sauces or other foods. It is also work
well to remove or skim off fat from
soups and stews.

- “Spoons is a solid, or perforated. Made

 Any other idea? of stainless steel or plastic, the solid
ones are used to spoon liquids over
foods and to lift foods.

- “Sir, peeler is used to scrape vegetables

 and fruits. the best ones are made of
stainless steel with sharp double blade
 Last tool class that swivels.

F. Abstraction

 What have you learned?

- “I learned that the kitchen utensils and

tools are made up different materials
aluminum, stainless steel, glass, cast-
iron, ceramic and heat-proof glass,
Teflon and plastic and hard rubber.
answer may vary

 For you as a student how is it important to

know the Different materials of kitchen
utensils and tools in your daily life? - “as a student it is very important to
know the different materials of kitchen
utensils tools in our daily life because
we know that time will come that each
and every one of us will be experience
on how to cook in a kitchen and in
cooking it requires specific tools,
utensils and equipment for proper and
efficient preparation of food.”

- “It is very important because if we

know and we are familiar with the tools
and equipment’s we can easily move to
the kitchen.

- If I were given a chance to create

 If you were given a chance to create a new another tool I’m going to create
tools and equipment what would it be? complete measuring equipment so that
How will people use it? it is very easy to convert the other
measurements.
G. Application
- If I were given a chance I’m going to
 The class will be divided into 3groups. create an electric peeler for the
Each group will preparea short skit vegetable and fruits so that if you want
demonstrate theproper use of kitchen to strip the fruits and vegetable, you
utensilsfor 3 minutes. can do it immediately.
IV. EVALUATION

 Direction: On the third columndraw a star

if the statement/sin column A match
withColumn B and if not write thecorrect
word/s that bestdescribe the statement/s.
IV. ASSIGNMENT

Research additional kitchen utensils that

commonly found in the kitchen.

Bring at least 10 pictures of different equipment

found in the kitchen.