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University of Caloocan City Congressional Campus College of Education

The document provides information about types of kitchen knives. It discusses five basic types of knives: chef's knife for chopping, slicing, and mincing; paring knife for trimming vegetables and fruits on a smaller scale; boning knife for removing meat from bones; cleaver knife for cutting through bones; and bread knife for slicing bread without tearing. The lesson objectives are for students to be able to identify and differentiate the different types of kitchen knives and understand the importance of basic food groups. An evaluation matching exercise tests students' knowledge of the different knives and their uses.

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Anna Liza Lope - Motol
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65 views4 pages

University of Caloocan City Congressional Campus College of Education

The document provides information about types of kitchen knives. It discusses five basic types of knives: chef's knife for chopping, slicing, and mincing; paring knife for trimming vegetables and fruits on a smaller scale; boning knife for removing meat from bones; cleaver knife for cutting through bones; and bread knife for slicing bread without tearing. The lesson objectives are for students to be able to identify and differentiate the different types of kitchen knives and understand the importance of basic food groups. An evaluation matching exercise tests students' knowledge of the different knives and their uses.

Uploaded by

Anna Liza Lope - Motol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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UNIVERSITY OF CALOOCAN CITY

CONGRESSIONAL CAMPUS
COLLEGE OF EDUCATION

I. Objectives:

 At the end of the lesson, the students must be able to:

a. Identify the different types of kitchen knives;

b. Differentiate the different types of kitchen knives, and

c. Give the importance of knowing the 3 basic food groups in our daily
lifestyle;

II. Subject Matter:

Unit: Home Economics


Topic: Types of Kitchen Knives
Materials: Projector, Laptop and Realia
1. Reference: Wellness Campus Grade 8 Modules 2-4 and Go, Grow and Glow
Foods Teacher’s Guide (https://naqld.org/app/uploads/2013/11/FSS_FS33a-
Go-grow-and-Glow-Foods-Teachers-guide.pdf)

2. Materials: Projector, Laptop, Printed Pictures, Cut-out letters, Cartolina,

III. Teaching strategies:

A. Daily Routine

 Opening Prayer
 Greetings
 Checking the Cleanliness
 Checking of Attendance and Assignment
 Recap of previous lesson

B. Motivation:

Title: What am I?

 The teacher will provide a riddle and let the students will guess what it is
referring to.

C. Lesson Proper:

Types of Kitchen Knives

Chef’s knife
 Also called a “French knife” or “All purpose Knife”.
 All purpose knife for chopping, slicing, and mincing.
Paring knife
 A paring knife is basically a small chef’s knife, and should be used for the
same tasks on a smaller scale.
 Trims and pare vegetables and fruits.

Boning knife
 Long, thin and flexible, this knife is used to remove meat from the bone. 
 Its thinness allows you to move with the curves and bends of the bone and
separate the meat effectively, leaving as little behind as possible.

Cleaver knife 
 Cleavers are heavy, sharp knives used to cut through bones.
 Their size and weight help you drive them down through meat and bones,
letting you prepare your meat yourself. 
Bread knife
 Used for cutting bread.
 Its serrated edge lets it slice bread without tearing the loaf apart.

D. Application:

E. Generalization:

The teacher will ask the fol=lowing questions to the students:


a. What are the different types of knives?
b. What the uses of each kitchen knife?

Values Integration

IV. Evaluation:
Match the items in column A with the items in column B.

________1.) Long, thin and flexible, this knife is used a. Boning Knife
to remove meat from the bone.  b. Bread Knife
c. Cleaver Knife
________2.) Also called a “French knife” or e. Butcher Knife
“All purpose Knife”. f. Paring Knife
g. Chef’s Knife
________3.) Trims and pare vegetables and fruits.

________4.) Used for cutting bread.

________5.) It is heavy, sharp knife used to cut


through bones.

Answers:
1. a
2. g
3. f
4. b
5. c
V. Assignment:
1.) Give other example of types of kitchen knives.
2.) Search

Prepared by:

PAT, RICA MAE L.


BTLE-HE 2A

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