Standards-Based Lesson Plan
Exploratory Course
X Introduction Course X Concentration Course
Capstone Course
Home Economics Careers and Technology Subject Matter: Life Management – Food & Nutrition
Lesson Title and Duration
Kitchen Equipment and Utensils
3 days
Learner Outcomes /
Objectives (Write on the board so
students and visitors are aware of
student learning outcome)
1. identify common cooking utensils and their uses
2. organize the kitchen in an efficient manner
3. locate kitchen utensils and equipment, and return them to their
specified place
4. know where specific items are to be kept in the lab kitchens
5. develop a list of the most essential equipment and appliances for
individual and families on a limited budget
Standards (the California State
HTR-A10.11 Explain how to select, safely use, and efficiently care for
Standards addressed in this
facilities and equipment related to food product development, food
lesson)
preparation, dining, lodging, tourism and recreation
California State Standards for
Career Technical Education
http://www.cde.ca.gov/ci/ct/sf/do
cuments/ctestandards.pdf
Materials
Needed
Teacher lab that is disorganized, lacking equipment. Ingredients to
make pancakes.
Basic Kitchen Clean Up instructions for each kitchen. Cleaning
supplies.
Kitchen equipment and utensils Ppt
prizes for relay (candy always works fine -- some go for extra credit
points)
Various Knives that students will be expected to use during the class.
A minimum would be a Chef’s Knife, Bread Knife, and Paring Knife
Scrambled Kitchen Utensils Handout
Kitchen Utensils & Equipment Assignment
Differentiated Learning Needs
Anticipatory Set – activities that
help focus students on the lesson
of the day (the “hook”)
Kitchen Equipment and Utensils
See below
Demo how to make pancakes. However, as you are making them—
keep looking for needed equipment, misidentify utensils, and be
DISORGANIZED in a DISORGANIZED kitchen. Maybe burn the
pancakes as you look for the “thing-a-ma-gig” (spatula). Have students
give you feedback on how you did, and what went wrong.
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Teaching the Lesson
 Modeling – how will you
demonstrate the skill or
competency?
Discuss the need for an organized and well-stocked kitchen. Ask for
responses from students on what to do when you can’t find or don’t
have a needed utensil or piece of equipment.
Discuss the need for their kitchen labs to be organized with
knowledge of what utensils they have and how to use them.
 Instructional Strategies –
how will you deliver the
….However, we need to start out with a clean kitchen. Hand out
lesson?
Basic Kitchen Clean Up instructions for each kitchen. Give
instructions as to how you want them to clean each kitchen.
 Check for
Understanding – how
Kitchen equipment and utensils Ppt. Use Powerpoint as a guide –
will you ensure the skill or tweak it to include the utensils that are in your lab.
competency is understood
by the students?
Show and explain the uses of different kinds of knives: Chef’s Knife,
Bread Knife, Paring Knife
Differentiated Learning Needs
See below
Guided Practice /
Monitoring – an activity directly
supervised by the instructor that
allows students to demonstrate
grasp of new learning. Instructor
moves around the room
determining the level of mastery
and providing individual
remediation as needed.
Kitchen Utensils Relay. Give prize to winning kitchen students.
Closure – Statements or actions
made by the instructor that help
students make sense out of what
has just been taught, to help form
a coherent picture, to eliminate
confusion and frustration, and to
reinforce major points to be
learned.
Kitchen Utensils Scramble
Differentiated
Learning Needs
See below
Kitchen Utensils/Equipment Assignment. Students can discuss this in
Independent
Practice – a question or problem their groups, but must each hand in an individual assignment.
for students to ponder on their
own or in small groups or pairs.
The aim is to reinforce and extend
the learning beyond the lesson and
Differentiated Learning Needs
See below
ideally into real world settings.
This may be a homework
assignment.
Summarize,
Kitchen Equipment and Utensils
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Evaluate & Reflect – after
teaching the lesson, ask students
to reflect on their learning.
Instructors can also reflect on the
lesson, its success, and how it can
be improved.
Differentiated Learning Needs strategies:
cooperative group work
visuals (transparencies, pictures of utensils
hands-on activity (Kitchen Utensils Relay)
multiple learning styles addressed
modeling-demonstrating - act out uses of different equipment/utensils
low anxiety environment
frequent comprehension checks (both formally in assignments, and informally)
new vocabulary has been introduced/reviewed
redundancy provided - repetition of key concepts
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BASIC KITCHEN CLEAN UP
Kitchen:
Date:
Names of students present today:
1.
3.
5.
2.
4.
6.
All kitchens must do the following: (Check off as you finish each task)
_____Wipe out window sills and tops of cabinets
_____Wash table
_____Wash all counter tops
_____Wipe down and clean outside of all cabinets and drawers
_____Wipe down and clean inside of all cabinets and drawers
_____Remove any gum from under your table or chairs.
_____Clean sink. Scrub the sink strainers. Soak plastic ones in bleach solution.
_____Remove all grease spots from walls, windows and appliances
_____Make sure that all appliances are clean.
_____Clean stove. Carefully move stove and clean floor and wall around stove.
_____Clean microwave inside and outside.
_____Clean under the sink.
_____Sweep and mop your floor
_____Refill dish soap
_____Take out all of the utensils and equipment from your kitchen. Make sure each item
is clean and dry.
_____Put all utensils and equipment on the clean kitchen counters and table.
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Name____________________________
Period___
CULINARY TOOLS & EQUIPMENT WORKSHEET
GUESS
CORRECT
USE IN FOOD PREPARATION
NAME
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
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25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
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50
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Kitchen Utensils Relay
Purpose of Game:
-to identify names of kitchen utensils and equipment
-to explain the uses of different kitchen utensils and equipment
-to find and put back utensils and equipment in their proper place in the kitchen
Instructions:
Each kitchen will compete against the others in a relay to find specific kitchen utensils and equipment,
identifying their names and uses. Teacher or student volunteer reads the “You Use Me To:” section.
Each kitchen must look for the item described. The first kitchen to hold up the item must correctly
identify its name. If they give the incorrect name, the next kitchen is given a turn. The kitchen that first
correctly identifies the item is given a point.
As each item is identified, elaborate on its uses. Then have students put that item away in the kitchen.
Explain that “you put it where you use it!”
The different kitchens compete for points. The winning kitchen is given a prize or extra credit points.
ITEM
grater
YOU USE ME TO:
shred cabbage, grate cheese and fruit rinds
pie pan
bake a pie in.
peeler
remove vegetable and fruit skins thinly
pizza cutter
cut pizza
kitchen shears
snip parsley and other fresh herbs
garlic press
mince garlic
straight-edged spatula
level dry ingredients in a measuring cup, frost cakes
glass
drink juice from
ice cream scoop
serve ice cream, frozen yogurt, and mashed potatoes
ladle
serve soups, stews, gravies, and sauces
rubber scraper (spatula)
use with electric mixer; scrape bowls or jars clean
slotted spoon
serve cooked vegetables, remove braised or stewed foods from cooking
liquid
dishtowel
dry dishes with
spatula (turner)
remove cookies from cookie sheet; flip pancakes and fried eggs,
turn hamburgers
serving platter
serve meats or a main dish on
double boiler
cook very delicate items in – such as puddings-that can burn easily
liquid measuring cup
measure liquids
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tongs
serve spaghetti; toss salads, remove cooked pieces of food from
cooking liquid
colander
drain cooking liquid from pasta and cooked vegetables; wash fruits
and vegetables prior to use
salad plate
eat a salad or light lunch on
cooling rack
cool cookies and cakes after removal from oven; allow
microwaved foods to rest during standing time
rolling pin
roll out pie, cookie, and bread doughs
bread or loaf pan
bake bread in
timer
set me to ring when cooking time is up.
strainer
remove lumps from gravies; wash berries; strain pulp or residue
from cooked jellies; remove peppercorns, bay leaves, and other
discardable seasonings from broths and sauces prior to serving
juicer
extract lemon or orange juice
dishcloth, washcloth,
wash dishes with
recycling bin
throw away recyclables, such as soda cans, tin cans, and plastic containers
cutting board
cut fruits and vegetables on
pastry blender
cut shortening into dry pastry ingredients
dry measuring cup
measure dry ingredients
wire whisk
blend sauces and gravies,
dinner plate
eat dinner on
sifter
add air to flour and other dry ingredients or mix dry ingredients. YOU
SHOULD NOT WASH ME!
jelly roll pan
bake cookies, brownies, or jelly roll on
bowl
eat soup or cereal from
measuring spoons
measure small amounts of both dry and liquid ingredients
Dutch oven
make pot roasts and stews. I am a heavy pot with a cover
pastry brush
brush on a glaze or melted fat
can opener
open cans
cheese slicer
slice cheese
potholder
protect yourself from burns when handling hot items
canister
store staples such as flour or sugar
garbage can
throw waste away
Kitchen Equipment and Utensils
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pizza pan
bake a pizza
egg separator
separate eggs
zester
zest orange or lemon peel, or to grate hard cheseses
muffin pan
bake muffins
wok
stir fry or to make Chinese foods
skillet or frying pan
fry meats, sauté vegetables, or make one dish meals in
saucepan
boil or steam vegetables or make sauces in. I come in different sizes, and
am an all-purpose pan for your cooking needs
electric mixer
mix a variety of things, or knead dough. I come in 2 basic types: handheld, or heavy-duty multi-purpose. I often have many attachments.
Supply tray
pick up food items from the demo counter and bring them back to your
kitchen
soup kettle
make soup in, boil pastas
blender
blending pureeing, mixing soups, sauces, beverages
ice cream maker
make ice cream
cake pan
bake a cake in. I may be round, square, or rectangular.
cookie sheet
bake cookies on.
custard cup
bake individual custards in, or use to serve desserts in.
mixing bowls
mix ingredients in for batters, doughs etc. Often you can also use me to
serve foods in, or to store foods in (if I have a lid)
wooden spoon
stir ingredients. I do not conduct heat.
egg beater, hand rotary beater
beat eggs or other light mixtures
potato masher
mash potatoes or beans
cutlery tray
separate and hold flatware or cutlery
melon baller
scoop out melons in a pretty round ball
biscuit cutter
cut biscuits
two tined fork
hold meats while carving, pick up large pieces of meat
dishpan
wash dishes in
apron
protect your clothes from spills
microwave oven
cook or heat food items. I cook by using microwaves to heat food quickly
pie server
serve slices of pie
FOR THE FOLLOWING – these are not kept in the kitchens – have students just give the name!
paring knife
peel vegetables and fruits; I have a 2-4 “ long blade.
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kitchen shears
snip parsley and other fresh herbs
bread or serrated knife
slice bread without crushing it
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KITCHEN UTENSILS SCRAMBLE
The words below are scrambled objects in a well-stocked kitchen. Unscramble them
1. teagrr
16. finek
2. roriftargeer
17. lendroca
3. oesvt
18. aspatul
4. sgton
19. rewi hiskw
5. ngillor ipn
20. anc nepoer
6. irstrane
21. adlle
7. elbdren
22. tiefsr
8. argcil esspr
23. gximin sobwl
9. olocgni rcka
24. lemlon rlabel
10. pasancue
25. sotdlte soopn
11. geg erabet
26. leyjl lorl nap
12. parno
27. prinag inkfe
13. memehorrett
28. utadesr pcu
14. xirem
15. opt eldhor
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KITCHEN UTENSILS SCRAMBLE
KEY
The words below are scrambled objects in a well-stocked kitchen. Unscramble them.
1. grater
2. refrigerator
3. stove
4. tongs
5. rolling pin
6. strainer
7. blender
8. garlic press
9. cooling rack
10. saucepan
11. egg beater
12. apron
13. thermometer
14. mixer
15. pot holder
16. knife
17. colander
18. spatula
19. wire whisk
20. can opener
21. ladle
22. sifter
23. mixing bowls
24. melon baller
25. slotted spoon
26. jelly roll pan
27. paring knife
28. custard cup
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KITCHEN UTENSILS AND EQUIPMENT ASSIGNMENT
1. Pretend that you have just moved into your first apartment, as you begin college. You are setting up
your kitchen and are VERY POOR! You and your roommate went shopping at the Goodwill Store, and
found the following:
3 place settings of dinnerware
3 forks
3 knives
5 spoons
5 glasses
2 mugs
Your family sent you off with one small saucepan and a dull paring knife. Your roommate's family
donated a serving platter and a colander to your cause. This is all you have to unpack as you set up your
first home.
Being a student, you have very little money. You guess that you can afford to purchase only one utensil
or kitchen item a week. Based on what you have learned in this unit, make a list of what you will need
to buy for your kitchen. Prioritize what you will buy first, second, etc. through what you will buy on the
15th week. Explain your reasoning.
ITEM
REASON
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
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