School LLAMERA NATIONAL HIGH SCHOOL Grade Level GRADE 7
Teacher GLADEZ L. GALAGARAN Learning Area BREAD AND PASTRY
Teaching
Date January 30, 2019 Quarter IV
Grades 1-12
Time 8:00-9:00 PM
Daily Lesson
Plan
I – OBJECTIVE
A. Content The learner demonstrates understanding on classification of functional and non-
Standard functional tools.
B. Performance The learner demonstrate competencies on: 1. Tools and equipment are
Standard Identified according to classification/specification and job requirements.
2. Non-functional tools and equipment are segregated and labeled according to
classification.
C. Learning LO 1. Check condition of tools and equipment.
D. Competency/Obj During the learning engagement the learners are expected to;
ectives - Define tools
- Distinguish the classification of tools
- Identify the functional and non-functional tools
E. LC Code TLE_HEBP9-12TC-IIIa-f-7
II - CONTENT MAINTAIN OF TOOLS AND EQUIPMENT
A. LEARNING
RESOURCES Curriculum Guide
1. Teaching Projector, Laptop, PPT
Guide K to 12 Basic Education Curriculum Technology and Livelihood Education
2. Learning Learning Module BREAD AND PASTRY
Materials
B. Textbook
III – PROCEDURES
A. Preliminary Prayer, Greeting, Checking of Attendance, Seating Arrangement (5mins)
Activities The teacher will read to the class the objectives of the lesson (2mins)
B. Presentation of
the Objectives
C. Review of the Let us do the CABBAGE PEELING
previous lesson The person who will last hold the cabbage will be the one to answer the question or
to do the task
(5 mins)
D. TEXT TWIST
Activity/Motivati Are you familiar of the game TEXT TWIST?
on Since you’re already familiar of this game, I am going to group you according to your
group.
(5 mins)
E. Analysis A. What did you feel after the game?
B. Do you have any ideas what is going to be our lesson for today?
(5 mins)
F. Abstraction But before were going to proceed to our topic let us first read the definition of terns.
Definition of terms:
Contamination - the presence of minor and unwanted constituents
(contaminants)
in material, physical body, natural environment, workplace, etc
Defective – having faults, incomplete
Fragile – easily broken
Inventory – an itemized list
Microorganism – living things that are too small and can be seen only thru a
microscope
Storage – a space for keeping something.
Workplace - refers to the office, premises or worksite where a worker is
temporary or habitually assigned. Where there is a no fixed or definite
workplace, the term shall include the place where the worker actually
performs regular work, or where he regularly reports to render service or to
take an assignment
So this morning we are going to tackle the different kitchen tools and its
specification.
SPECIFICATION OF TOOLS
Kitchen tools make cooking easier. There are different kinds of kitchen tools,
utensils, small appliances and cookware in the market. Each has a different use and
function.
First we have the Knife, is a tool with a cutting edge or blade attached to a handle,
quality knives are important in the kitchen. They cut better and are easier to work
with than dull knives. Select knives that are light, comfortable and balanced in your
hand.
It is necessary to have the following knives in your kitchen:
1. Paring Knife is helpful for peeling fruits and vegetables.
2. Serrated Knife is ideal for cutting bread.
3. Chef's Knife is useful for most cutting and chopping jobs.
Cutting Boards
Is a durable board on which to place material for cutting It is important to have
separate cutting boards for meat and vegetables to prevent germs and cross
contamination. Cutting boards are made of many different materials from wood to
plastic.
Measuring Cups/Measuring Spoons
Measuring cups is a necessity in the kitchen and of various sizes which come in
glass, metal or plastic. An angled measuring cup is easy to read when measuring
liquids.Measuring spoons are also important for determining the correct amount of
dry or wet ingredients.
Spoons and Whisks
Long-handled, wooden or plastic spoons are necessary for mixing and stirring. Other
useful spoons are slotted spoons for draining, ladles for serving soups and gravies,
and pasta spoons for keeping pasta separated. Whisks are useful tools for mixing
sauces, pancake batter, and whipping egg whites. An electric hand mixer is
important for mixing cakes and whipping potatoes.
Tongs and Spatulas
Tongs are useful for many jobs including turning food and come in a variety of sizes.
Spatulas come in different materials like metal or plastic and their purpose is to slide
under food like burgers, cookies or pancakes.
Mixing Bowls
Mixing bowls are essential in every kitchen. A variety of sizes is useful for mixing
ingredients and also for serving food. These come in many colors and materials from
stainless steel, to plastic or colored glass.
Colander
You need to have at least one colander for draining liquid from canned or cooked
vegetables and pasta. Use it for washing fresh fruits and vegetables. It's a good idea
to select a colander with stand, so it doesn't sit in the liquid which is draining in the
sink.
Miscellaneous Tools
A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen.
Also, useful is a can opener, bottle opener. A potato masher and vegetable peeler
are always part of a well-stocked kitchen. A kitchen timer is important for timing
recipes accurately. A meat thermometer will assure the proper temperature for food
safety.
Safety tools of and equipment
The safety of tools and equipment is not only the concern of the management, but of
the workers who use the equipment as well. Proper maintenance and safety of tools
and equipment are important for the following reasons:
1. Good quality of service. Modern equipment has built-in controls, thermometers
and timing and regulating devices. A breakdown of these devices may affect the
quality of the food being prepared and caused slowdown in production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers
encourages the development of disease causing bacteria. Negligence of their
cleanliness leads to the growth of food-borne bacteria.
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire
hazards. Daily inspection of grease collecting equipment will minimize the danger of
fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of
knowledge and training of food worker in the use of tools and equipment.
5. Less cost of production. Expenses will be minimized if tools and equipment are in
good condition.
Safety measures in the use of tools and equipment.
1. Store knives, choppers and cutting blades in designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are
not functioning.
4. Handle fragile tools or those tools made of glass with care. Those with breaks
should be discarded.
5. Store tools and equipment in a clean dry place. Do not keep them when wet.
(20 mins)
G. Application Directions: This is a group activity.
Group I
Identify the following tools and count the functional and non-functional.
Group II
Demonstrate at least 5 tools on how to operate or use the tools
Group III
What are the Do’s on proper safety on how to use the tools
Group IV
What are the Don’ts on proper safety
.
For 15 mins
IV. EVALUATION In a ¼ sheet of paper.
A. Identify the following.
1 – 5 Safety measures in the use of kitchen tools and equipment.
6 – 7 Reasons why it is important to do proper maintenance and safety of kitchen
tools and equipment.
B. Write letter T if the statement is correct and letter F if the statement is wrong.
_____1. Have separate cutting board for meat and vegetable to avoid food
contamination.
_____2. Colander with stand is preferable to use so the fruits on vegetables don’t sit
in
the liquid.
_____3. Safety in the workplace is only the teachers’ concern.
_____4. Food borne disease is the result of poor sanitation in the use of tools and
equipment.
_____5. Do not store tools when wet in cabinet. It may result into damage.
(5 mins)
VI - ASSIGNMENT
In a ½ sheet of paper.
1.What is Occupational Safety and Health?
2. What are the OSH signs or symbols in the workplace?
(5mins)
REMARKS
REFLECTIONS
A. No.of learners who earned 80%
on the formative assessment
B. No.of learners who require
additional activities for remediation.
C. Did the remedial lessons work?
No.of learners who have caught up
with the lesson.
D. No.of learners who continue to
require remediation
E. Which of my teaching
strategies worked well?
Why did these works?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?
Prepared by:
GLADEZ L. GALAGARAN
Teacher
Checked by:
SACARIAS O. SAYSON
Principal
