DETAILED LESSON PLAN IN TLE 8 Sta. Maria, Regina Carla Q. BTLED HE - 4M A detailed lesson plan in TLE 8 (Cookery) I. Objectives At the end of the lesson the students are expected to; a. Recognize the name of kitchen tools, b.Understand the use of kitchen tools, c. Appreciate the importance of kitchen tools. II. Subject Matter A. Topic: Kitchen Tools B. Materials: PowerPoint Presentation Laptop C. Strategies: Discussion Method Visualization D. References: E. Time Allotted: 1 hour III. Procedure Teacher’s Activity A. PRELIMINARY ACTIVITY 1. Prayer Student’s Activity Let us all please stand up so that ( The students will stand up) we can start our opening prayer. Who wants to lead the prayer? Volunteer, go in front. ( The student volunteered to lead the prayer) ( The students listen to the self prayer of the leading prayer) Amen! Amen! Thank you for leading our prayer today. 2. Greeting Good Morning everyone! Good Morning Ma’am Regina. 3. Classroom Management Before you sit, please pick up those piece of paper under your chairs and tables. ( The students will pick the piece of paper under their chairs and tables.) If you are done, you can sit. 4. Checking of Attendance May I ask the class secretary if there is an absentees for today? Yes Ma’am Please inform those absents about our topic and activity for today. Yes Ma’am 5. Review What was our topic last meeting? We talked about kitchen tools. Very good! Last meeting we talked about kitchen tools. Can you give what are the 10 kitchen tools we discussed last meeting? (Calls a student) ( The students raise their hands) Very good! So those are the 10 kitchen tools we discussed last meeting. ( The students enumerate the 10 kitchen tools.) B. MOTIVATION I prepare a short video and I want you students to share your insights about the video. Do you understand? Yes Ma’am Here is the video. https://youtu.be/1rc9tFj2f2k Did you understand the video? Yes Ma’am What have you notice in the video? I noticed that the video shows different kitchen tools and its uses. Exactly, very good! The video shows the kitchen tools and its uses. What are the kitchen tools you see? Very good! C. LESSON PROPER Our topic is about kitchen tools and equipment. Today we are going to start discussing about kitchen equipment. Let us finish first the remaining tools. We have vegetable peeler. ( students possible answers) What is vegetable peeler? Used to scrape vegetables, such as carrots and potatoes and to peel fruits. It is used to remove the thin layer of the skin of fruits and vegetables. It not use in cutting the fruits and vegetables. Next, wire whisk. What is wire whisk? Whisks for blending, mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups. It is used to give foods a smooth texture. Next is wooden spoon. What is wooden spoon? Wooden spoons are used for creaming, stirring, and mixing. It is used so that we did not leave scars especially on our teflon pan or any stainless steel material. Do you have any questions? Now we are discussing the kitchen equipment. None so far Ma’am. Can you recall the difference of kitchen tools to kitchen equipment? Kitchen tools can be use only by our hands while equipment needs electricity to use. Exactly, very good! Please read the presentation. Equipment are more complicated tools. They are complicated because you must know how you will operate it. The do’s and don’t of it and also on properly handle them. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Unlike kitchen tools, we can bring it anywhere and it only cost cheap or on our 100 pesos we can buy a tools but here in equipment it is large that it must stay still to its place and it cost expensive. For example in refrigerator it cost 10,000 pesos and above for us to have it. Do you understand? Yes Ma’am. Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food establishment. What do you mean by mandatory? Mandatory means required or must have. Exactly, very good! It said that in any food establishments must have or required to have range, oven, refrigerators and microwave oven. First is refrigerator. What is refrigerator? Refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage. Refrigerator is used to prolong the life of our food. The common mistake we think when we put our food is what? We think that it will stop the spreading of bacteria in our food. Exactly, that is the common mistake we think in our food when we put it in our refrigerator. It did not stop but it is just slowing the process of spreading of bacteria in our food. Next is oven. What is oven? It is a chamber or compartment used for cooking, baking, heating, or drying. Have you seen a gas range? ( possible answers of students) The middle part of a gas range is the oven. Where we usually used oven? Very good! In oven, the heat is on the lower part and the distance between the food is far. Next is microwave oven. For baking Ma’am. What is microwave oven? Microwave ovens have greatly increased their use in the food industry. It is used especially when we do not have time to cook or we are busy. There are a lot of foods that are readily made just need to preheat. Next is blender. What is blender? Blenders are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food. Blenders have sharp blades inside that can liquify our foods. It can use to wide variety of foods. We can used in fruits, vegetables, meat and ices. Do you understand? Yes Ma’am. Auxiliary Equipment Auxiliary equipment are those equipment we used in large production of foods. First is griddles. What is griddles? A griddle is a wide, flat surface that is used to cook food like pancakes, french toast, and eggs. In griddles, we can cook large batches of foods at the same time. Have you experienced buy hamburger in minute burger? Yes Ma’am. The equipment they use in frying the burger patty is the griddle. What is titling skillet? A tilting skillet cooks large batches of food with a braising pan that tilts to easily allow food to be transferred to a container. It cooks large batches of foods. It is called titling skillet because it can easily transfer the food into its container without any mess. You just need to spin the circle and it will tilt. Next is broiler or grill. A broiler is an element in your oven – usually located near the top – that provides high, direct heat much like a grill. Unlike to an oven that has distance to the food while cooking this broiler is direct. This broiler is part of your oven. This is on the top part of your oven. Last is steamer. A small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. Are you familiar with this? What food you usually use this equipment? Very good! We use this just to steam our food. The steam of hot boiling water is the one that cooks our food. Yes Ma’am ( students possible answers ) Do you have questions or clarifications? None Ma’am. Did you understand our lesson? Yes Ma’am. D. GENERALIZATION If you don’t have any questions, what are the 10 kitchen tools and equipment we discussed today? ( students raise their hands) ( calls a students) (students enumerate the 10 kitchen tools and equipment) Very good! So those are the 10 kitchen tools and equipment we discussed today. E. APPLICATION On your 1/2 crosswise relate the kitchen tools and equipment we discussed today on how you feel right now. Write at least 3-5 sentences. Criteria Following the Direction - all directions were followed. Content - the ideas are stated well. Effort - the time well spent and hard work on the activity. Originality - the works includes their own ideas and imagination. 5 4 3 2 1 V. Evaluation DIRECTION: Read the questions carefully. Identify the kitchen tools and equipment asked in the question. Write your answer on your answer sheet. 1. It is used for whipping eggs or batter, and for blending gravies, sauces, and soups. 2. Are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food. 3. It is a chamber or compartment used for cooking, baking, heating, or drying. 4. Used to scrape vegetables, such as carrots and potatoes and to peel fruits. 5. Have greatly increased their use in the food industry. 6. A small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. 7. It cooks large batches of food with a braising pan that tilts to easily allow food to be transferred to a container. 8. It is a wide, flat surface that is used to cook food like pancakes, french, toast, and eggs. 9. Are more complicated tools. 10. Is an element in your oven – usually located near the top – that provides high, direct heat much like a grill. V. ASSIGNMENT Make a short essay on what have you learned today.
