Union College of Laguna

School of Integrated Preparatory Studies

Santa Cruz, Laguna
A.Y. 2019-2020

A Detailed Lesson Plan in TLE

For Grade 10

Kitchen Tools and Equipment

Clarizel B. Halili
Professional Teaching Course Major in TLE
019-0084

Mr. Rojean A. Camacho

Cooperating Teacher

Dr. Carmelita R. Mirandilla Ed, D

Student Teacher Coordinator

Dr. Rogelio S. Caluza

Dean, Arts and Sciences, Education Studies
 Detailed Lesson Plan in TLE

I. Objectives
At the end of the lesson, the student should be able to:
a. Identify the following kitchen utensils and tools commonly found in the kitchen.
b. Demonstrate the proper use of kitchen utensils.
c. Value the uses and importance of the kitchen utensils.

II. Subject Matter

Topic: Kitchen Tools and Equipment

Subtopic: The Use of Kitchen Tools and Equipment

Materials: LCD Projector, Net book, Pictures, Marking Pen, Manila paper, White Board
Reference: Visual aids, Puzzle, Pictures of Kitchen Tools and Equipment, TV, Laptop,
Power Point Presentation
Method: Lecture - Discussion
Value Integration: Value the importance and uses of different types of kitchen tools and
equipment

III. Lesson Proper

Teacher’s Activity Student’s Activity

A. Preparatory Activities

1. Daily Routine

 Classroom Management
Okay class, please kindly arrange your chair
and pick up the pieces of paper under your
chairs. (They will stand up and one will
 Prayer lead the prayer)
Please all stand up.
Ms. _____ will you please lead the prayer. Let Lord we are here
standing in front of you praying
us pray.
and glorifying you, we are here
to confess our sins and
begging you to forgive every
sins that we have done, Lord
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
 Greetings
in order to cope up with the
Good morning class!
lesson we will having for today.
These all we pray in Jesus
name. Amen.
You may now be seated.
 Attendance
Good morning Mrs. Halili.
Before we start Ms.______ kindly check the
We’re glad to see you!
attendance (They will pick up the pieces of
 Review of the past lesson
paper under their chair)
Let us have a short recall about our topic last
meeting. Thank you.
 What is our last topic class?
(calls a student)
Very good! It is all about the materials used in
kitchen tools and equipment.
What are those?
(calls a student)
Thank you for your answer.
 Motivation
Before we proceed to our new lesson, we will
have a game all you have to do is to find a
word, circle it on the puzzle, then cross it off on
the list. The words may appear horizontally,
vertically, diagonally (backward or upward).
Under your seat are the words you need to find
on our puzzle.
(The secretary will the check
the attendance)
(They will raise their hand)
It is all about the materials
used in kitchen tools and
equipment.
(They will raise their hand)
Materials used in kitchen tools
and equipment are Aluminum,
Stainless Steel, Cast Iron,
Ceramic and Heat-proof Glass,
Teflon and Plastic and Rubber.

Are you familiar with the words in the puzzle,

class? What is your idea about those words?

Very good! So for today’s topic is all about the

kitchen tools and equipment.

B. Learning Procedure
1. Activity (They will raise their hand)
It is all about the kitchen tools
I will divide the class into 2 Groups or Family. and equipment.
Choose a family leader among your group.
I would like to call in the family leaders to come
here in front to pick your flags and sword.

Each family will compete against the others in a (Student’s choose their leader)
relay to identify their names and uses. Just (The students are listening to
raise your flag if you know the answer. The first the instruction.)
family to guess the item must correctly identify (All of the student will
its name. If they give the incorrect name, the participate in the
next family is given a turn. The family that first game/discussion)
correctly identifies the item is given a point.

Two families compete for points. The winning

 family is given a prize later.
2. Analysis
As we go along with our discussion, we will find
out why do we need to learn these kitchen
utensils and equipment. Most utensils have
been invented to make life convenient. Some
basic utensils make cooking fun because less 1. A baster is used for buttering the
time is spent in preparing or cooking the food. top part of bread and baked goods
Let’s have the first one.
What item is shown on the picture?
Very Good. How about the next picture?
That is Correct.
Okay Class. Let’s have the next picture.
Thank you.
Next picture.
Excellent. How about this one.
Now, Lets have the next picture
That is correct. next tool?
Let’s move on to our next picture.
What item is shown on the picture?
Very Good. How about the next picture?
That is Correct.
Okay Class. Let’s have the next picture.
Thank you.
Next picture.
Excellent. How about this one.
Now, Lets have the next picture
That is correct. Another tool?
Let’s move on to our next picture.
What item is shown on the picture?
Very Good. How about the next picture?
That is Correct.
Okay Class. Let’s have the next picture.
Thank you.
(Student’s answer may vary.)
(The students will guess the
item shown)
after taking it out from the oven. It can
also be used for returning cooking
juices from the pot and pouring them
over the food.
2.Can or bottle opener is used to
open food cans or tins by turning the
knob. It is also used to open bottles
sealed with crown caps.
3.A colander, sometimes called
strainer, is essential for various
kitchen tasks such as washing
vegetables and straining pasta or the
contents of a can.
4.“Chopping boards a wooden or
plastic board when meats and
vegetables can be cut.
5.A double boiler is used to keep food
such as egg, sauces,and puddings
from reaching below point. It is used
to keep the food warm without
overcooking it.
6.A food turner is used for turning
burger patties and other food items.
7.A funnel is used to fill jars. It is
usually made in various sizes. It may
be made of stainless steel, aluminum,
or plastic.
8.A garlic press is used to crush garlic
cloves by putting pressure on them.
9.A grater is used to grate, shred, and
slice food such as carrot, cabbage,
and cheese.
10.Kitchen knives are often referred
to as cook’s or chef’s tool. They are
used to peel, chop, or slice.
11.Kitchen shears are used for
opening food packages or cutting

Next picture.
Excellent. How about this one.
Now, Lets have the next picture
That is correct. Another tool?
Let’s move on to our next picture.
What item is shown on the picture?
Very Good. How about the next picture?
That is Correct.
Okay Class. Let’s have the last picture.
3. Abstraction
Okay so I guess all of you already knew the liquids smoothly into a a mixture. It
kitchen tools and equipment.
What have you learned?
If you were given a chance to create a new of plastic.
tools and equipment what would it be? How will
people use it?
4.Application
We have two families, right? I have here a bowl
of names of kitchen tools and equipment. In
turn, the leader draws a slip from the bowl and
acts out or demonstrate to his family the tool’s
function using hand signals and body motions
but no spoken words.
Players then try to guess as many tools in 1
minute.
The team with the most points wins the game.
meat products.
12.Measuring cups and spoons are
used to measure dry ingredients such
as flour, sugar, butter, and other
items. They can be made of plastic
and metal (tin), and they come in
different sizes.
13.A pasta spoon or server is used to
transfer cooked to the serving plate.
14.A potato masher is used to for
mashing cooked vegetables such as
carrots, potatoes, or other soft cooked
vegetables.
15.A wire whisk is a cooking utensil
used to mix liquids and blend thinner
consists of a long ,narrow handle with
loops attached to the handle. Wires
are usually metal but some are made
16.Scoopers have a standard size
and are used for portioning soft solid
food.
17.A serving spoon is used for serving
food placed in a dish. It consists of a
small, shallow bowl at the end of the
handle.
18.Tongs is a spring type or scissors
type kitchen tool that enables one to
pick up and handle food easily.
19.A soup ladle is used for portioning
and serving liquids such as soups,
stews, and gravy.
20.A peeler is a short kitchen tool with
a slotted blade that is used for peeling
vegetables and fruits.
21.A pastry wheel is a round, rotating
blade with a handle. This utensil is
used for cutting rolled-out dough,
pastry products, and baked pizza.
22.A saute pan is used for sautéing
and frying meat, fish, vegetables, and
eggs.
23.A saucepan is typically a deep
round cooking vessel ideally used for
making sauces.
 24.A stock pot is a large, deep,
straight-sided pot for preparing stocks
and simmering large quantities of
liquids.

25.A sauce pot is a round pot similar

to a stock pot; however, the former is
shallower. It is used in preparing
soups, sauces, and other liquids.
Since it is shallow, stirring and mixing
are made easier.

(Student’s answer may vary.)

- “It is very important because
if we know and we are familiar
with the tools and equipment
we can easily move to the
kitchen.

- If I were given a chance to

create another tool, `I’m going
to create complete measuring
equipment so that it is very
easy to convert the other
measurements.

- If I were given a chance I’m

going to create a electric
peeler for the vegetable and
fruits so that if you want to strip
the fruits and vegetable you
can do it immediately.

IV. Evaluation

1. If you can invent any kitchen tool or equipment, what would it be? How do you think it
would help in preparing or cooking food? Draw your invention on a sheet of paper and
explain how it works.

Okay, Are you finished?

Okay pass your papers to your family leaders.

V. Assignment

For your assignment:

1. If you were lost by yourself in the forest for three weeks, what three pieces of kitchen
equipment do you think would be the most important for survival? Why?
 LADLE PIZZA
CUTTER
TONGS SPATULA

MIXER CLEAVER

BLENDER MASHER

BOTTLE THERMO
OPENER METER
SCISSORS WHISK

CHOPPER GRATER

BEATER