Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: July 4, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:

Students are expected to recognize kitchen tools and equipment to be cleaned and
sanitized.

II. Subject Matter:

Topic: Kitchen tools and equipment to be cleaned, sanitized

Code: TLE_HECK9-12KP-Ia-1
Reference: Books, CBLM, Module
Materials: Black Board, Chalk

III. Lesson Development:

A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
4. Checking of the Attendance
5. Unlocking of Difficulties
a. Cleaning- The process of removing food and other types soil from a surface/s,
and equipment such as dish, glass or cutting board; a physical removal of
visible soil and food.
b. Sanitizing- The process of reducing number of harmful organisms to safe level
on food contact services.

6. Motivation
a. Present Video Clip
Class, what was wrong about this video?

B. Lesson Proper (4 As)

1. Activity
Class I am going to group you into four group has a corresponding label and given a
checked flag; as I flushed the picture in the monitor, you need to raise your group flag
if that particular tools and equipment belongs in your group.

LEGEND:
G1-cutting tools & equipment
G2- measuring tools & equipment
G3- mixing tools & equipment
G4- baking tools & Equipment
 2. Analysis
a. What are the cutting, measuring, mixing, and baking tools and equipment that
can be used in Cookery?
 CUTTING TOOLS (Pastry blender, Pastry wheel, Biscuit and doughnut cutter,
Kitchen shears, Chopping boards, Paring knife)
 MEASURING TOOLS (Measuring cups, Measuring spoons, Weighing scale,
Measuring cups for liquid ingredients, Timer
 MIXING TOOLS (Mixing Bowls, Wooden spoon, Rubber scrapper, Electric
and handy mixer, Rotary egg beater
 BAKING EQUIPMENT (Bread toaster, Pastry blender, Double broiler , Flour
sifter, Tube center pan, Grater Muffin pan, Pastry brush Cake pans (round,
square, Spatula rectangle, or heart shaped), Rolling pin Jelly roll pan, Pastry
cloth Bundt pan, Pastry tips Custard cup, Utility tray Griddle pans, Pop over
pans, Macaroon molders, Baking sheets, Dutch oven)

b. When we are going to use those tools and equipment?

3. Abstraction

a. Why we need to use those tools and equipment in cookery?

b. How can we prolong the life span of the usage of those tools & equipment?

4. Application
In ¼ lengthwise sheet of paper, write your answers.
In monitor are the different tools and equipment in cookery with corresponding
number write the name of the tool and equipment according to each number

IV. Assessment and Evaluation

Direction: Read the given recipe carefully and list down all the tools that you need to prepare in
order to finish the activity.

BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk

8 eggs 1 tsp. vanilla

4 tsp. baking powder

Procedure:

1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.

 3. Blend eggs one at a time and beat well after each addition.

4. Add vanilla to the milk.

5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and
ending with dry ingredients.

6. Bake at 375 for 20 t0 30 minutes.

7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ___________ 6. __________

2. ___________ 7. __________

3. ___________ 8. __________

4. ___________ 9. __________

5. ___________ 10. __________

ANSWER KEY
1. Dry measuring cup

2. Glass measuring cup or rectangle)

3. Flour sifter

4. Wooden mixing spoon

5. Mixing bowl

6. Rubber scrapper
7. Baking pan (round, square,
8. Oven
9. Spatula
10. Utility tray

V. Assignment
In a ½ crosswise sheet of paper.

List down as many as you can tools and equipment in cookery that can be seen at your respective
home.