Republic of the Philippines

Department of Education

Region V- Bicol

Division of Camarines Norte

Bread and Pastry Production

Exploratory Course

S.Y. 2020-2021

GRADES 1 School Larap Grade 7 and Quarter 4th

TO 12 DAILY National level 8
LESSON High School
PLAN
Teacher Marich H. Learning TLE- COOKERY
Sacayan Area
EXPLORATORY

Teaching Date and Time

I. OBJECTIVES TLE-HECK7/8UT-0A1

A. Content Standards The Learners demonstrates

an understanding the use
and maintenance of
equipment in Cookery.

B. Performance Standrds The Learners

Independently use and

maintain tools, equipment
and materials in Cookery.

C. Learning LO1. Utilize appropriate

Competencies/ Objectives kitchen tools, equipment,
paraphernalia.

At the end of the lesson, the

students should be able to:

1. Familiarize kitchen tools

and equipment and its uses.

2. Identify the type of

maerials of each tools and
equipment in the kitchen.

3. Realize the importance of

knowing the Uses and
functions of kitchen tools
and equipment.

II. CONTENT Identify Types of tools, equipment and paraphernalia

(Subject Matter)

1. 13
Teacher's
III. LEARNING A. References
Guide
RESOURCES
pages

2. 5-17
Learner's
Material
Pages

3. None
Textbook
Pages

B. Additional Materials
from learning resources
None
portal

C. Other learning Laptop, Pictures of kitchen

resources tools and equipment, video
presentation, Pen touch,
Tape .

D. Values Integration Classroom Management,

Responsiblity, Cooperation
and Leadership

F. Strategies Group Activity, Powerpoint

presentation, Cooperative
learning.

IV. PROCEDURES Teacher's Activity Student's Activity

Preliminary Activities

a. Prayer "Okay Class Let us Pray" Classmates let us

pray. . .

In the name of the

Father, of the Son and
the Holy Spirit. (Sign of
the cross)

“Angel of God, My
Guardian dear to whom
God’s love commits here,
ever this day be at my
side, Amen.”
b. Greetings Good morning Class!
Wow, I see a lot of happy
faces today. How are you
doing today, class?
Good morning/ Afternoon
maam. We are good.

Class monitor, please

 check the attendance.

c. Checking of Thank you. Yes ma'am

Attendance
(Class monitor will check
the attendance) No one is
Very good!
absent today ma'am.

Our education came

d. Setting of Classroom through lot since last year
Standard because of the pandemic. (Students raise hand ang
But let us not forget answer)
proper behavior. Again,
what are the things to Stay connected but mute
remember during online the speaker if the teacher or
discussion? classmate is talking and
listen carefully to the
lesson. And don't turn of
the camera especially in the
That's right. Another.
discussion or when
answering a question.

We should raise our hand if

we want to answer. Stay on
the topic and don't post
Correct. And the last one irrelevant comments, links,
is? thoughts or pictures.

Okay, good to know that Reach out to you if we want

your still remember all of to ask a questions.
it..

A. Checking of assignment
and reviewing previous
Can anyone give me a Ma’am, our topic last
lesson or presenting the recap of what we meeting is all about the
new lesson tackled yesterday? characteristics of
various Pastry products.

Excellent Answer!

We have an assignment,
right? Yes Ma’am.

Send your assignments thru (Checking of

my email account or send it Assignment)
via messenger.
Can you enumerate the
characteristics of a
pastry products? Ma’am! (Raising hand)

Yes, what is your

answer
Ma’am, it is the
appearance, color,
moisture, mouth feel
That is correct! What can and texture.
you say about the
appearance of a pastry
product? It should be what? It should be smooth
ma'am.

Correct! Aside from being

smooth,what else can you
say?
The shape must be balance
and the edges must have
even thickness from the
Very good. And all of that
edges to the center.
characteristics can be
achieved by maintaining
consistency in
production. And by using
the proper tools and
equipment needed to
create a wonderful
result. Using appropriate
tools and equipment in the
kitchen plays a big role in
baking. It gives a big impact
to the result of the product.
By with that, I prepared
something for you in our new
lesson.
 B. Establishing purpose Are you now ready and Yes ma'am!
for the lesson excited for our next
lesson?

Excellent! Our today’s

topic is about kitchen
tools, equipment, and
paraphernalia.

How important is your

It is very important and one
kitchen tools in your home?
of the most essential stuff in
Can anyone rais their hand
and answer? the house. Without tools
and equipment in cooking,
we will have a hard time
cooking our meals.

Yes, very good! The

purpose of this lesson is
for you to be prepared
and be well-equipped in
baking. The proper
handling and use must
be observed in the use
of different baking tools
and equipment.
(Students will wave their
Are you know ready? hands)
Wave your hands if your
still with me.

C. Presenting
example/instances of the
(The techer will show
new lesson
pictures of kitchen tools and
equipment.)

I’ll be showing you some

pictures of kitchen tools
and equipment. All you Yes!
have to is to tell me if
you have these tools at
home and explain its
uses or functions. Is
that clear?

That is a tong ma'am. I

sometimes seeing my
What is shown in the
picture?
mother using tong to easily
grab the poultry and
transfer it to a larger plate.
She also use it when deep
fying.
 Me! That is a can opener. I
use it to open a food tin.
Yes, who has this Tool at
home?

Colander! My mom used it

Yes correct! How about this for cleaning vegetables and
one? fruits. Also use for straining
pasta and tin content.

A spatula.

And this?
Ma’am!( raising hand) No. I
think it is a wooden
spoon.

Is this really a spatula?

Yes. I always love baking. I

used it in different mixing
Yes that is right. Do you purposes. Sometimes, I used
have this at home? wooden spoon when stirring
and folding a batter mixture
for my cake.

I know what that is. That is a

Very good, next is. . . flipper. We have that at
home. We usually used that
when flipping ham burgers.

Cutting board. That is a

wooden or plastic where
meet and vegetables can be
Precisely,! And this one,
cut.
what do you call this?
That is grater. We have that
tool at home and it is one of
the most essential tool we
used. We sometimes used it
And this one? when grating a cheese or
sometimes, in chocolates.

A refrigerator! It use to control

and maintain the inside
temperature for food storage.

How about this?

 Good job everyone. Good
to know that most of you
had familiarize the kitchen
tools and equipment very
well

D. Discussing new How it is important to Using the right kitchen tools

concept and practicing used kitchen tools and and equipment when
new lesson skill#1 equipment accordingly? preparing a meal plays an
important role in the
kitchen. It makes our works
easier. Without the proper
use of these tools, we can
achieve good result in
cooking.

Precisely! The job of

cooking requires specific
tools, utensils, and
equipment for proper and
efficient preparation of
food. Each piece has been
designed to accomplish a
specific job in the kitchen.
The tools, utensils and
equipment are made of
different materials, each
having certain advantages
and disadvantages.

Do you know there are

many types of materials
we need to consider when
buying or choosing the
right quality of kitchen
tools and equipment?

The first one is the:

ALUMINUM- Aluminum
turns dark when used with
alkalis, such as potatoes,
beets, carrots and other
vegetables. Acid
vegetables like tomatoes
will brighten it.

Who can give an example

of an aluminum kitchen
tools?
soft metal, the lighter
How will you explain the gauges will dent and scratch
physical attributes of an easily.
aluminum mixing bowl?

Correct. The next type of

material is the:

STAINLESS STEEL

Can anyone give an

example of this material?

How does stainless steel Steel Cooker, slotted spoon,

looks like? a laddle and flipper.

Yes. Stainless still is a bit It is easier to clean and

expensive compare to shine, but more expensive.
aluminum. It holds many
gauges, from light to
heavy.

The next type of material

is:

CAST IRON

Who among you has

kitchen tools made of cast
iron at home?

What is that tool and what Me! (A student will raise

did you notice when you hand)
use this kind of material?

Very good. The next type It is sturdy but it should

of material is: keep season to avoid rust.
CERAMIC AND HEAT-
PROOF GLASS

Can you define the

meaning of it?

This type of material can be

That is correct. In addition,
used in stove or oven to the
Glass and ceramic conduct
Dining Table.
the heat slowly and evenly
so it can go from stove or
oven. What tools or
equipment can be
classified as Ceramic and
Heat- proof Glass?
 Excellent answer! The
other type of material is
called:
Double boiler ma'am.
TEFLON:

It is a special coating
applied to the inside of
some aluminum or steel
pots and pans.

What do you think is the

purpose of coating Teflon
to the inside of pots and
pans?

So that the food will not

Good answer students! stick to the pan. It is easy to
Now let's proceed to the clean but can easily scratch.
next type of material.

The other type of material

is called: Thank you ma'am.

PLASTIC AND HARD

RUBBER

Can anyone define plastic

and hard rubber?

Plastics and cheap and

Very Good. To sum up, it is durable. It is used especially
durable and less dulling to in cutting boards, trays,
knives than metal and garbage pails and canisters
more sanitary than woods.

E. Discussing new Each kitchen tools and

concepts and practicing equipment are made from
new skills#2 different materials and it
also has specific uses. These
tools and equipments are:

1. Baster

2. Can, bottle, cartoon

opener

3. Colanders

4.Cutting board

5.dredgers

6.doule boiler
 7.Emery Boards

8. Flippers

9funnel

10.grater

11.Handy poultry and

roasting tools

12. Kitchen knives

13. Kitchen shears

14. Measuring cup and

spoons

15.pasta server

16. Potato masher

17. Rotary egg beater

18.Scaper

19. Serving spoons.

20 serving tong

21. Refrigerator

22. Microwave oven

F. Developing Mastery ACTIVITY#2

In today’s activity, you

will watch a video
presentation. I would
like you to observe very
carefully and identify
what baking tools and
equipment are used in
the situational video.

Take note of all the

tools and equipment
you have seen from the Yes ma'am!
video.Is that clear
class?

G. Finding practical Imagine you are cooking When washing the dirt
applications of concepts vegetables for your family. away from vegetables it is
in the daily living You need to wash it before important to use colander.
cooking,cut the vegetables When cutting vegetables it
into small cuts. What is/are
is the kitchen knieves and
the kitchen tools and
cutting board that is best to
equipment you need to use?
use.

H. Making generalization Class, what have you The different types of

and abatraction about learned from our kitchen tools and
the lesson lesson? equipment and their uses.
Precisely! Cooking tools snd
equipment plays a big role
Why do you need to
know the purposes and in the kitchen. Each tools
uses of kitchen tools and and equipment has specific
equipments? purposes. If we are not
aware of its uses and
functions, we can't achieve
success in preparing a dish.

Without these kitchen tools

and equipment, we can
Why are the tools
make a mistake or even fail
essential in baking
baking cakes and in making a good dish.
pastries?
Always choose the best
quality materials not just
affordable but also last long.
Each kitchen tools and
How will you choose the equipment can be classified
right materials in buying into different types of
or using kitchen tools and materials like alminum,
equipment? stain less steel, cast iron and
ceramic or glass.
I. EVALUATING LEARNING

DIRECTION: On the third Column, draw a star If the statements in column A match
with column B and if not, write the correct word/s that best describes the statements.

Key to corrections:

1. Stainless steel

2. Aluminum

3.

4. Measuring cup and spoon

5.

6. Ceramic or heat-proof glass

7.

8. Tong

9 wire whisk

10.

J. Assignment/Agreement DIRECTION: List down ten

(10) kitchen tools and
equipment that can be
found in your home. Give
their meaning and uses

V. REMARKS

VI. REFLECTION
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 lesson

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 difficulities did i

encounter which my
principal or supervisor can
help me solve?

G. What innovation or
localized materials did i use
or discover which i wish to
share with other teachers?

Prepared by:

MARICH H. SACAYAN

Teacher I Applicant