T.L.E 7

LA SALETTE OF QUEZON, INC.
Quezon, Isabela
SY 2024 - 2025
Teacher: RAQUEL S. ARTISUELA

Lesson Date: July 29 – August 4, 2024
Subject/ Grade/ Section: T.L.E. 7
Unit Title: Unit 1 – Utilized Appropriate Kitchen Utensils, Tools, Equipment and Paraphernalia for Cookery
Big Idea: Understanding Safety Guidelines Kitchen Tools and Equipment is vital for efficiency, safety food,
quality, versatility, maintenance, cost-effectiveness, and professionalism in the kitchen.
GRADUATE ATTRIBUTE
Salettinians Junior High School Graduate is a responsible life-
long learner, has passion for excellence in service -oriented, lives a
God -centered life and is in communion with others in building better
world.
SCHOOL VALUE FOCUS (CORE VALUES)

Mary’s Fiat: Cultivate God-given talents and skills to
respond the demands of one’s various spheres of experience.
CURRICULAR OBJECTIVES
The Grade 7 pupils should be able to:
- Identify types of tools, equipment and paraphernalia
- Classify the types of appropriate cleaning tools and equipment based
on their uses.
-Demonstrate cleaning tools and equipment based on their uses.
Big Topic/Lesson Name: IDENTIFYING TYPES OF MATERIALS, TOOLS, EQUIPMENT
AND PARAPHERNALIA FOR COOKERY
* Practical activities (such as actual cooking, food preparations,
measurements of ingredients and food packaging and labeling)
*Formative assessment
DAILY LESSON/ ACTIVITY
Day 1 –Basic kitchen Utensils
Day 2 –Basic kitchen tools
Day 3 –Basic Kitchen Equipment
Activity : Name me Please! - Name the picture and give its uses.
-What I have learned! – State your feelings
-Why do we need to familiarize ourselves on the different tools and
equipment in the kitchen?
Day 4 – Types of appropriate cleaning tools and equipment based on
their uses.
Activity: Video Making – explain and demonstrate the uses of the

different cleaning tools. (Students will be rated with this performance
rubrics)
Questions: What did you learned after doing the activity?
Day 5 -Activity: Assessment (15 items Quiz)

Additional Activity: “My Portfolio” make a portfolio of the different
kitchen Utensils, tools and equipment.
CONTENT STANDARDS
The learners demonstrate an understanding the use and maintenance

of equipment in cookery.
PERFORMANCE STANDARDS
*The learners independently

use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
LEARNING COMPETENCIES
*LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

1.1 Identify types of tools, equipment, and paraphernalia
1.2 classify the types of appropriate cleaning tools and equipment based
on their uses
LEARNING OUTCOME/S (SMALL PERFORMANCE TASK)
*Refer to your TG/ Get from other reference books about your topic/
lesson
At the end of the lesson:
- I can identify the appropriate kitchen tools, equipment, and

paraphernalia
-I can explain the importance of the kitchen tools, equipment, and

paraphernalia.
-I can describe each of the kitchen tools, equipment, and paraphernalia

-Demonstrate cleaning tools and equipment based on their uses.
Agenda/ Outline/ Flow of the Lesson: (What is the snapshot of my class

flow?)
1. Daily do-now question

2. Motivation
3. Discussion and introduction
4. Small Group Assignment
5. Independent Practice—summary
6. Wrap up activity
7. Exit ticket
INSTRUCTIONAL SEQUENCE
DAY 1
a. Orientation
1. “WHO AM I” (30 minutes)
- The learner gets any object inside the class room or
immediate surroundings.
- Introduce oneself by representing it with the object on hand.
- The teacher does it first then the class follows.
b. Introduction of the Technology and Livelihood Education (Cookery):

- Overview/ scope of the Subject
- Content of the Subject
- Goals and Objectives of Technology and Livelihood Education
(Cookery) Grade 7
- Competencies for Technology and Livelihood Education
(Cookery) Grade 7
- Expected Activities
- Tasks to comply with
- Requirements to be accomplished
c. Reflection Questions: (The teacher is free to use different

strategies here like:
- What I have learned?
- How do I feel about it and why?
- What are you willing to give or give up to make this subject more meaningful t
of Technology and Livelihood Education (Cookery) Grade 7
EXPLORE:
DAY 2
1. Activity
*The above activity shall be done by the teacher first, followed by

the students (by group)
2. Introduction to the Lesson: (Short intro. Recall/ Relate previous

to present lesson in various ways such as a story, a song, a poem,
a problem opener, an activity, or a situation.
Objectives for the day

- Identify the different kitchen utensils
- Classify the different kitchen utensils
- Describe the uses of the different kitchen utensils
3. “Discussion”
-this aims to help student to discover and understand new concepts
and skills.
4. Enrichment
https://www.youtube.com/watch?v=yQI7QKfP1IU
(PEAC 21st Century Recommendation CS:Information Literacy skill)
Activity: “Familiarizing of kitchen utensils and its functions help

the cook to identify and prepare quickly and correctly the Utensils
needed for a certain kitchen task.
4. What I have learn today? (5min)

-In one sentence the students are asked to state what they learned.
5. Closure; (2 min)
*Like learning to count or to read, learning how to “do” Cookery is the
COACHING INPUTS (SUPERVISOR’S FEEDBACKS)
Best Features of the Plan (by the Items for Consideration/

SAL/ Principal) Enhancement (by the SAL/
Principal)
My Reflection/ Insights/Other Plans to improve my delivery of my next

lessons
Designed by: Date Submitted: _________________
RAQUEL S. ARTISUELA
Subject Teacher
Checked by:
SHERAMAY F. MAURICIO Date Checked: ___________________

Subject Area leader
Checked by:
LUZVIMINDA E. SUNGA Date Checked:____________________

Principal

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LA SALETTE OF QUEZON, INC.

Teacher: RAQUEL S. ARTISUELA

SCHOOL VALUE FOCUS (CORE VALUES)

Activity: Video Making – explain and demonstrate the uses of the

Questions: What did you learned after doing the activity?

Day 5 -Activity: Assessment (15 items Quiz)

The learners demonstrate an understanding the use and maintenance

*The learners independently

*LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

At the end of the lesson:

- I can identify the appropriate kitchen tools, equipment, and

-I can explain the importance of the kitchen tools, equipment, and

-I can describe each of the kitchen tools, equipment, and paraphernalia

Agenda/ Outline/ Flow of the Lesson: (What is the snapshot of my class

1. Daily do-now question

b. Introduction of the Technology and Livelihood Education (Cookery):

c. Reflection Questions: (The teacher is free to use different

*The above activity shall be done by the teacher first, followed by

2. Introduction to the Lesson: (Short intro. Recall/ Relate previous

Objectives for the day

Activity: “Familiarizing of kitchen utensils and its functions help

4. What I have learn today? (5min)

Best Features of the Plan (by the Items for Consideration/

My Reflection/ Insights/Other Plans to improve my delivery of my next

Designed by: Date Submitted: _________________

SHERAMAY F. MAURICIO Date Checked: ___________________

LUZVIMINDA E. SUNGA Date Checked:____________________

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