LESSON PLAN in TLE

COMMERCIAL COOKING

I. OBJECTIVE
At the end of the lesson the students are expected to:
1. Name the kitchen utensils and tools commonly found in the kitchen.
2. Value the uses and importance of the kitchen utensils.
3. Identify the kitchen utensils with the proper use.

II. SUBJECT MATTER

Title : MATERIALS OF KITCHEN UTENSILS COMMONLY FOUND IN THE KITCHEN
Reference : K to 12 TLE LEARNING MODULE COMMERCIAL COOKING
INTERNET
Materials : LCD Projector
Pictures
Integration : ICT

III. PROCEDURES

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Classroom Routine
 Opening Prayer
 Greetings
 Checking of Attendance
B. Review/Recall
 Let us have a recall about the
previous topic:
 We already done the - Those terms are:
introductory part of our subject 1.Cleaning 9. Pedestal
using those terms. Now, what 2. Disinfectant 10. Sanitizer
are those terms that we have? 3.Exterminate 11. Sanitizing
4. Filth 12. Stack
5. Grates
6. Infestation
7. Kitchen
Ok very good I’m glad that 8. PPM
you’ve still remember our
previous lesson. So now let’s
proceed.
C. Motivation
 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

pictures? - “Ma’am the pictures are tools and
utensils that you can see in the
 Very good! Any other answer. Ok kitchen.”
very good! I’m going to show you
again some pictures and identify
- “Those tools are utensils that are made
it.
up of different kitchen materials.”
 (The teacher will show again a
pictures to the students)
 Name the pictures of the different
kitchen utensils.

Soup Ladle

Wooden Ladles

Can Opener
 Colander

Whisks

Kitchen Shears

Chopping Board

Kitchen Knives

Serving Tongs
 Grater
D. Activity
 On your ¼ sheet of paper, list
down all the utensils you can find
in your kitchen and what kind of
kitchen materials. (At least 5
kitchen utensils).
E. Analysis
 Can you identify the different
materials of kitchen utensils?
 What are those?
- “Yes Ma’am

- “The materials of kitchen utensil are:

 Can you read me the definitions of aluminum, Stainless steel, Glass, Cast
those materials? Iron, Ceramic and heat-proof glass,
Teflon and Plastic and Hard Rubber.”
- “Aluminum is the best for all- around
use. It is the most popular, lightweight,
 Next, what is Stainless Steel? attractive, and less expensive. It gives
 What are the characteristic of it? even heat distribution no matter what
heat temperature you have.
- “Stainless Steel is the most popular
material used for tools and equipment,
 How about the glass? but it is more expensive. It is easier to
clean and shine and will not wear out
 Good! Another tool as soon as aluminum.
- “Glass is good for baking but not
 Ok next tool practical on top or surface cooking.
- “Cast Iron is sturdy but most kept
seasoned to avoid rust.
- “Ceramic and heat-proof glass is used
 How about the Teflon and the specially for baking dishes, casseroles
plastic and hand rubber? and measuring cups. They conduct the
heat slowly and evenly.
- “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
 Now we are done in identifying
and hard rubber are used for cutting
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 utensils commonly found
in your kitchen?
 What are their uses?
 What else?
 Good! Other answer
 Other hand, what else? Yes?
 How about the measuring cups
and the measuring spoons? What
do you think are the uses of
these tools?
 How about the serving tongs? Are
you familiar to that tool?
 Next?
 Another hand please?
 Next?
 Last tool class
F. Abstraction
 What have you learned?
and chopping boards, table tops, bowls,
trays, garbage pails and canisters.”
- Can opener is used to open or remove
the top from a metal can. There are a
wide variety of different designs
available ranging from manually
operated small tools to automated
openers that quickly and easily remove
the top of the can.
- “Colanders also called a vegetable
strainer are essential for various tasks
from cleaning vegetables to straining
pasta or tin contents.
- “Chopping boards a wooden or plastic
board when meats and vegetables can
be cut.
- “Kitchen knives it is a must for all types
of kitchen tasks, from peeling, slicing to
carving.
- “Ma’am, measuring cups and spoons
are the most important items found in
any kitchen, since consistently good
cooking depends upon accurate
measurements.
- “Serving tongs enables you to more
easily grab and transfer larger food
items, poultry or meat portions to a
serving platter, to a deep fryer, or to a
plate.
- “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
of stainless steel or plastic, the solid
ones are used to spoon liquids over
foods and to lift foods.
- “Ma’am, peeler is used to scrape
vegetables and fruits. the best ones are
made of stainless steel with sharp
double blade that swivels.
 - A grater is a kitchen utensil used to
grate foods into fine pieces.

- “I learned that the kitchen utensils and

 For you as a student how is it
important to know the Different
materials of kitchen utensils and
tools in your daily life?
 If you were given a chance to
create a new tools and
equipment what would it be?
How will people use it?
G. Application
 The class will be divided into 3
groups. (The teacher will give
each group some pictures of
kitchen utensils and then they
will identify and raise the correct
answer based on what kind of
utensils is being stated on the
slides). Each group will be given
points for the correct answers.
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
- “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.”
- answer may vary

IV. EVALUATION
 Direction: Write YES if the
statement is correct and NO for
incorrect. If not write the correct
answers that best describe the
statement/s.

1. Stainless Steel 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.
2. Aluminum is the most popular material - NO, Aluminum
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.
 3. Glass is good for baking but not practical - NO, Stainless Steel
on top or surface cooking.
4. Teflon is sturdy but most kept seasoned
to avoid rust.
5. Ceramic and heat-proof glass is used
specially for baking dishes, casseroles and - YES
measuring cups. They conduct the heat
slowly and evenly. - NO, Cast Iron
6. Cast Iron is a special coating applied to
the inside of some aluminum or steel
- YES
pots and pans. It helps food from not
sticking to the pan.
7. Chopping boards a wooden or plastic
board when meats and vegetables can be
cut. - NO, Teflon
8. Kitchen knives it is a must for all types of
kitchen tasks, from peeling, slicing to
carving.
9. Measuring cups and spoons are the most - YES
important items found in any kitchen,
since consistently good cooking depends
upon accurate measurements. - YES
10. Serving tongs enables you to more easily
grab and transfer larger food items, - YES
poultry or meat portions to a serving
platter, to a deep fryer, or to a plate.

- YES

IV. ASSIGNMENT

 Research additional kitchen utensils that commonly found in the kitchen and write down its
proper use.

Prepared by:

GERALDINE A. CIMAGALA
SST-1
Checked by:

MARCIALITO M. PENERA
Head Teacher II