School: GREENHILL HIGH SCHOOL Grade Level: 9
GRADES 1 to 12 Teacher: MICHAEL L. DELA PEÑA Learning Area: TLE
DAILY LESSON Teaching Dates FEBRUARY 6, 2024 (WEEK 2)
LOG and Time: (7:30-8:30) Quarter: 3RD QUARTER
TUESDAY
At the end of the lesson the students are expected to:
A. Identify the materials of kitchen utensils and tools commonly
I. OBJECTIVES
found in the kitchen.
B. Demonstrate the proper use of kitchen utensils.
C. Value the uses and importance of the kitchen utensils.
The learners demonstrate an understanding of basic concepts and
A. Content Standards
theories in cookery.
The learners independently demonstrate common competencies in
B. Performance Standards
cookery as prescribed in the TESDA Training Regulation
C. Learning Competencies/ 1. Explain basic concepts in cookery
Objectives Write the LC for 2. Discuss the relevance of the course
each 3. Explore opportunities for cookery as a career
II. CONTENT MATERIALS OF KITCHEN UTENSILS COMMONLY FOUND
IN THE KITCHEN
III. LEARNING
RESOURCES
A. References Skills for a lifetime in TLE
1. Teacher’s Guide pages Curriculum Guide page 3
2. Learner’s Materials pages K to 12 TLE LEARNING MODULE GRADE 9
COMMERCIAL COOKING
3. Textbook pages
B. Other Learning Resources
A. Reviewing previous lesson
or presenting the new lesson
What is the different tools found in the kitchen?
Are you familiar with the different materials of kitchen utensils
commonly found in the kitchen?
B. Establishing a purpose for
the lesson
What can you say about the pictures?
C. Presenting (The teacher will show again a pictures to the students)
examples/instances of the new Identify the pictures of the different kitchen utensils.
lesson
D. Discussing new concept Materials of kitchen utensils and equipment commonly found in
and practicing new skills #1 the kitchen.
1. Aluminum is the best for all-around use. It is the most popular,
lightweight, attractive and less expensive. It requires care to keep
it shiny and clean.
2. Stainless Steel is the most popular material used for tools and
equipment, but 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 on top or surface
cooking. Great care is needed to make sure for long shelf life.
4. Cast Iron is sturdy but must be kept seasoned to avoid rust.
Salad oil with no salt or shortening can be rub inside and out and
dry. Wash with soap (not detergent) before using.
5. Ceramic and heat-proof glass is used especially for baking
dishes, casseroles, and measuring cups. Glass and ceramic
conduct the heat slowly and evenly. Many of these baking dishes
are decorated and can go from stove or oven to the dining table.
6. 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. It is easier to wash and clean, however, take care not
to scratch the Teflon coating with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn or mix food inside.
7. Plastic and Hard Rubber are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters. They
are much less dulling to knives than metal and more sanitary
than wood. Plastics are greatly durable and cheap but may not
last long.
Activity
On your notebook list down all the utensils you can find in your
kitchen. Identify the materials of your kitchen tools. Follow format
below.
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery (Leads Can you identify the different materials of kitchen utensils?
to formative assessment) What are those?
What have you learned?
For you as a student how is it important to know the Different
G. Finding practical/
application of concepts and materials of kitchen utensils and tools in your daily life?
skills in daily living If you were given a chance to create a new tools and equipment
what would it be? How will people use it?
H. Making generalizations The class will be divided into 3 groups. Each group will prepare a short
and abstractions about the skit demonstrate the proper use of kitchen utensils for 3 minutes
lesson
Direction: On the third column draw a star if the statement/s in
I. Evaluating Learning column A match with Column B and if not write the correct word/s that
best describe the statement/s.
Research additional kitchen utensils that commonly found in the
J. Additional activities for
application or remediation
kitchen.
Bring at least 10 pictures of different equipment found in the kitchen.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
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 work?
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: Checked By:
MICHAEL L. DELA PEÑA CARMELA A. ALFONSA
Teacher I Head Teacher I
Monitored By: Monitored By:
EMELIA B. SANTANDER _____________________
PSDS
ASSESSMENT
Direction: On the third column draw a star if the statement/s in column A match with
Column B and if not write the correct word/s that best describe the statement/s.
A B C
1. It is the most popular material
used for tools and equipment, but Aluminum
is more expensive.
2. It is greatly durable and cheap
material of kitchen utensils but Glass
may not last long.
3. An essential utensil for various
task from cleaning vegetables to Colander
straining pasta or tin contents.
4. Commonly made up of Measuring
heatproof glass and transparent so Cup for
that can be seen when measuring Liquid
Ingredients
5. Enables you to more easily grab
and transfer larger food items,
Serving
poultry or meat portions to a
spoon
serving platter, to a hot skillet or
deep fryer, or to a plate.
