Learning Area Commercial Cooking

Learning Delivery Modality Modular Distance Modality (Learners-Led-Modality)

School MPAIHS Grade Level 8

Teacher  Erlyn B. Alcantara Learning Area TLE
LESSON Teaching Dates   Quarter First
EXEMPLAR Teaching Time No. of Days 4

At the end of this lesson the learners are expected to:

I. OBJECTIVES 1. Identify the materials of kitchen utensils and tools commonly found in the kitchen
2. Value the uses and importance of the kitchen utensils
3. Demonstrate the proper use of the kitchen utensils.
The learner demonstrates understanding of basic concepts, underlying theories and principles in
 A. Content Standards using kitchen tools and equipment in commercial cooking.

 B. Performance  The learners use different kitchen tools and equipment in commercial cooking based on the
required tasks.
Standards
C. Most Essential
Learning
Competencies  Identify types of tools, equipment and paraphernalia
(MELC)

 D. Enabling Competencies

(If available, write the
attached enabling
 
Competencies)

   
II. CONTENT Lesson 1: the Kitchen tools and equipment

III.LEARNING  
RESOURCES
A. References  
 a. Teacher’s Guide
pages Most Essential Learning Competencies

b. Learner’s Materials
pages
c. Textbooks

d. Additional Learning https://www.eslprintables.com/index.asp

 Resources https://busyteacher.org/classroom_activities-vocabulary/food_and_drinks/cooking-
worksheets/
B. List of Learning Resources
for Development and
Engagement Activities
IV. PROCEDURES
A. Introduction What I need to know?
To start our module in commercial cooking the students will answer the worksheet below:

Directions: Write the name of your favorite food and draw it in your plate.

What’s new?
Specialization=Convenience

Most utensils have been invented to make life more convenient

¨ Some basic utensils make cooking fun because less time is spent actually preparing the food for
cooking.
¨ Even a microwave is just piece of kitchen equipment to make heating food easier!

Why learn these kitchen utensils?

 Using the right tool for the job makes a carpenter’s work easier. They would not be able to
pound many nails per hour if they were using a saw.
 ¨ Our food preparation labs have specialized equipment that will make tasks easier, more
efficient and produce products that are better quality than just using a knife, fork or spoon!
B. Development What I know?
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper
1. It is a handy tool for returning some of the meat or poultry juices from the pan, back to the food.
A. Baster C. Cutting Boards
B. Colanders D. Dredgers

2. It is a vegetable strainer tool that are essential for various tasks from cleaning vegetables to
straining pasta or tin contents.
A. Baster C. Cutting Boards
B. Colanders D. Dredgers

3. It is a wooden or plastic board where meats and vegetables can be cut.

A. Baster C. Cutting Boards
B. Colanders D. Dredgers

4. This tool is used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Funnels c. Graters
b. Garlic Press d. Soup Ladle

5. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
a. Funnels c. Graters
b. Garlic Press d. Soup Ladle

6. It is a kind of knife that is used to section raw meat, poultry, and fish. It can be used as a cleaver
to separate small joints or to cut bones.
a. Butcher knife c. Roast beef slicer
b. French knife d. Boning knife

7. It is a kind of knife that is used to chop, dice, or mince food. Heavy knives have a saber or flat
grind.
a. Butcher knife c. Roast beef slicer
b. French knife d. Boning knife

8. It is a kind of knife that is used to slice roasts, ham, and thick, solid cuts of meats.
a. Butcher knife c. Roast beef slicer
b. French knife d. Boning knife

9. It is a kind of knife that is used to fillet fish and to remove raw meat from the bone.
a. Butcher knife c. Roast beef slicer
b. French knife d. Boning knife

10. It is a kind of knife that is used to prepare salad greens, vegetables, and fruits.
a. Fruit and salad knife c. French Knife
b. Spatula d. Butcher Knife

11. It is a kind of knife that is used to level off ingredients when measuring and to spread
frostings and sandwich fillings.
a. Spatula c. French Knife
b. Fruit and Salad Knife d. Butcher Knife

12. It is used for serving soup or stews, but can also be used for gravy, dessert sauces
or other foods. A soup ladle also works well to remove or skim off fat from soups and
stews.

a. Soup Ladle c. Wooden spoons

b. Two-tine fork d. Vegetable peeler

13. It is used to hold meats while slicing, and to turn solid pieces of meat while
browning or cooking Made of stainless steel and with heat-proof handle.

a. Soup Ladle c. Wooden spoons

b. Two-tine fork d. Vegetable peeler
14. This tool is used for creaming, stirring, and mixing.
a. Soup Ladle c. Wooden spoons
b. Two-tine fork d. Vegetable peeler

15.This tool is used to scrape vegetables, such as carrots and potatoes and to peel fruits.

a. Soup Ladle c. Wooden spoons

b. Two-tine fork d. Vegetable peeler

What’s in?
Here’s how we will learn the utensils:

Look for three elements:

¨ A picture of the utensil in the upper right.

¨ The standard name for the utensil or piece of equipment in the title.
¨ Lastly, some text with examples of how it is used in the kitchen- in other words, the function of the
item.
¨ You should fill in these names and functions on your worksheet as we go along!
Directions: the learners will answer the following questions:
1. What are the cooking utensils?
2. What is the difference between tools and equipment?
Tools that are used in particular fields or activities may have different designations such
as "instrument", "utensil", "implement", "machine", "device," or "apparatus". The set
of tools needed to achieve a goal is "equipment". The knowledge of constructing,
obtaining and using tools is technology.

3. What are the tools and equipment used in cooking?

 How do you maintain your kitchen tools and equipment?Start with an empty dishwasher
and an empty sink. ...
 Clean as you go. ...
 Clean your sink after washing the dishes. ...
 Do some maintenance work once a month on your cookware and knives. ...
 Oil your cutting boards once a month. ...
 Get the right cleaning tools, and keep them close by.

4. What is the difference between a machine and a tool?

MACHINE - A device which is used to tranform the shape of any material as per requirement
by some leverage mechanism but can not do so without any TOOL .TOOL - A device which is
also used to transform the shape of any material but it can do so without any MACHINE like
hammer,Screw driver,file ,saw etc.

What is it?
 Directions: On your notebook list down all the utensils and equipment you can find in your kitchen.

Identify the materials of your kitchen tools and equipment. Follow the format below:
C. Engagement What’s more?
Photo gallery
Directions: Identify each of the following kitchen utensils.

What other enrichment activities can I engage in?

Direction: Identify the word/s that best describes the following statements. Write your
answer on a separate sheet of paper.

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and
equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
6. It is used to measure solids and dry ingredients.
 7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food
from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.

D. Assimilation What I have learned?

Directions: This file includes 6 speaking cards about food and how to cook something. Each learner
will choose a card then on a piece of paper they have to write their answer including the tools
and equipment that they will use in fulfilling the tasks.

FOOD SPEAKING CARDS

 
 What I can do?

V. Reflection The learners, in their notebook, journal or portfolio will write their personal insights about the
lesson using the prompts below.

I understand that_____________________________.
I realize that ________________________________.

Prepared by: Noted:

Erlyn B. Alcantara Rey G. Aleman

SST-I/TLE OIC Master Teacher I

Learning Area Commercial Cooking

Learning Delivery Modality Modular Distance Modality (Learners-Led-Modality)
 School MPAIHS Grade Level 8
Teacher  Erlyn B. Alcantara Learning Area TLE
LESSON Teaching Dates   Quarter First
EXEMPLAR Teaching Time No. of Days 4

I. OBJECTIVES

At the end of the lesson the learners should be able to

1. State the definition of an equipment
 A. Content Standards
2. Understand the classification of different kitchen tools
3. Distinguished each kitchen equipment according to it use or purpose

 B. Performance  Kitchen tools and equipment are identified based on their uses.
Standards  Kitchen tools and equipment are used in accordance to its function 

C. Most Essential
Learning  The learners will classify the types of appropriate cleaning tools and equipment based on their
Competencies uses.
(MELC)

 D. Enabling Competencies

(If available, write the
attached enabling
Competencies)

 
II. CONTENT  2. Classification of tools and equipment

 
III.LEARNING
RESOURCES

A. References  
 a. Teacher’s Guide  
pages
b. Learner’s Materials
pages
c. Textbooks

d. Additional Learning
Resources
B. List of Learning Resources https://gltnhs-tle.weebly.com
for Development and https://quizlet.com/27228425/test
Engagement Activities https://www.archanaskitchen.com/check-out-12-tools-equipment-to-keep-your-kitchen-clean-our-
favorite-is-no-4
IV. PROCEDURES
A. Introduction What I need to know?
Direction: Identify the word/s that best describes the following statements. Input your
answer on the blank below each question.

1.__________ It is the most popular, lightweight, attractive and less expensive materials of
kitchen utensils and equipment. -aluminum
2. __________ A more complicated tool that may refer to a small electrical appliance. -equipment
3. A kitchen tool which is specifically designed for pulping garlic for cooking.-garlic presser
crusher
4. __________ It is used to grate, shred, slice and separate foods –grater

5.__________ A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey, often referred to as cook's of chef's tools. –kitchen knives
6.__________ It is used to measure solids and dry ingredients. –measuing cups for dry
ingredients

7.___________ These are used to measure smaller quantities of ingredients. –measuring spoon

8.___________ A rubber or silicone tool to blend or scrape the food from the bowl.-scraper

9.___________ A special coating applied to the inside of some aluminum or steel pots and pans
that helps food from not sticking to the pan. –teflon

10.__________ A kitchen essential used for creaming, stirring, and mixing that made of a
hardwood. –wooden spoon

What’s new?
Read the Information Sheet 1.1 very well then find out how much you can remember and how much
you learned by doing Self-check 1.1. 

Information Sheet 1.1

Materials of kitchen utensils and equipment commonly found in the kitchen.

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is
important to consider several things and not only the price when buying them. 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. The
following lists are materials of kitchen utensils and equipment commonly found in the kitchen.

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. Much more, it gives even heat distribution no
matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft
metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns
dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables
like tomatoes will brighten it.

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. Choose those with copper,
aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots.
Stainless steel utensils maybe bought in many gauges, from light to heavy.

Glass is good for baking but not practical on top or surface cooking. Great care is needed to make
sure for long shelf life.

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.

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.

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.

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.

Baster- is handy for returning some of the meat or poultry juices from the pan, back to the food.
Basting brushes can be used for the same purpose, but they are also convenient for buttering the
tops of breads and baked goods after they come out of the oven.

Cans, bottles, cartoons opener- use to open a food tin, preferably with a smooth operation, and
comfortable grip and turning knob.
Colanders- also called a vegetable strainer are essential for various tasks from cleaning vegetables
to straining pasta or tin contents.

Cutting Boards- a wooden or plastic board where meats and vegetables can be cut.

Dredgers- used to shake flour, salt, and pepper on meat, poultry, and fish.
Double boiler-  used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.

Emery boards/sharpening steel- used to sharpen long knives.

Flipper- use for turning hamburgers and other food items

Funnels- used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic 

Garlic Press- is a kitchen tool which is specifically designed for the purpose of pulping garlic for
cooking. 

Graters- used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. 

Handy Poultry & Roasting Tools- make it easier to lift a hot roasted turkey from the roaster to the
serving platter, without it falling apart. 

Kitchen Knives- often referred to as cook's or chef's tools, knives are a must for all types of kitchen
tasks, from peeling an onion and slicing carrots, to carving a roast or turkey   

Kitchen Shears- They are practical for opening food packages, cutting tape or string to package
foods or
simply to remove labels or tags from items. Other cutting tools such as box cutters are just as
handy, especially for opening packages. 
Measuring Cups, Spoons- Measuring tools are among the most important items found in any
kitchen, since
consistently good cooking depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home kitchen. Scales are used to weigh
materials of bigger volumes. These are delicate and precision instruments that must be handled
carefully and are more dependable in terms of accuracy.

Commonly used measuring tools in the home or in commercial kitchens include the
following:

 Measuring Cup for Dry Ingredients – is used to measure solids and dry ingredients, such
as flour, fat and sugar. It is commonly made of aluminum or stainless material. Sizes
range from 1, ½, ¾ and ¼ (nested cups) to one gallon. There are cups made of plastic
and come in different colors, but could only be used for cold ingredients. They could warp,
causing inaccurate measure.
 Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of measure of liquid ingredient is different
in a dry measuring cup.
 Portion scales - used to weigh serving portions from one ounce to one pound
 Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream,
and mashed potato.
 Spoons come in variety of sizes, shapes, materials and colors. These are used to
measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of
butter or ¼ teaspoon of salt.
 Household Scales are used to weigh large quantity of ingredients in kilos, commonly in
rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Pasta Spoon or Server- is use to transfer a little or much cooked pasta to a waiting plate, without
mess. Pasta
spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted
serving spoon for short pastas.
Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables. 

Rotary eggbeater- used for beating small amount of eggs or batter. The beaters should be made up
of stainless steel, and gear driven for ease in rotating
 

Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or
plastic egg turners
or flippers  

Seafood Serving Tools- make the task of cleaning seafood and removing the shell much easier. For
cooking seafood, utensils will vary depending on what you are cooking. 
Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used in preparing,
serving, or eating food. 

Serving Tongs enables you to more easily grab and transfer larger food items, poultry or meat
portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and
the longer the tongs, the
better especially when used with a deep fryer, a large stock pot or at the barbecue.

Soup Ladle is used for serving soup or stews, but can also be used for gravy, dessert sauces or
other foods. A soup ladle also works well to remove or skim off fat from soups and stews.

There are many kinds of knives, each with a specialized use:

· Butcher knife – used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with heavy blade with a
saber or flat grind
· French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat
grind
· Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
· Boning knife – used to fillet fish and to remove raw meat from the bone
· Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
· Spatula – used to level off ingredients when measuring and to spread frostings and sandwich
fillings
· Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
· Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave
with hollow ground.

Spoons- solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to
spoon liquids over foods and to lift foods, including the liquid out of the pot 

Temperature Scales -used to measure heat intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat frying. Other small thermometers are
hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat.
 

Two-tine fork - used to hold meats while slicing, and to turn solid pieces of meat while browning or
cooking Made of stainless steel and with heat-proof handle.
 
Vegetable peeler- used to scrape vegetables, such as carrots and potatoes and to peel fruits. The
best ones are made of stainless steel with sharp double blade that swivels. 

Whisks for Blending, Mixing - used for whipping eggs or batter, and for blending gravies, sauces,
and soups. The beaters are made of looped steel piano wires which are
twisted together to form the handle

Wooden spoons- continue to be kitchen essentials because of their usefulness for used for
creaming,stirring, and mixing. They should be made of hard wood
 
Equipment
More complicated tools are called equipment. 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. Equipment like range, ovens, refrigerators (conventional, convection and microwave)
are mandatory pieces in the kitchen or in any food establishment.

 Refrigerators/Freezers are necessary in preventing bacterial infections from foods. Most

 refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content
of each type of food. Butter compartment holds butter separately to prevent food odors from spoiling
its flavor. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a
control to maintain the proper inside temperature for food storage.

Microwave Ovens- have greatly increased their use in the food industry.                                    

Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked
or heated quickly in microwave ovens

Blenders are used to chop, blend, mix, whip,puree, grate, and liquefy all kinds of food. A blender is
a very useful appliance. They vary in the amount of power (voltage/wattage). Others vary and do
not do the same jobs

B. Development What I know?

Direction: Choose "True" if the statement matches with the statement enclosed in
parentheses. If it doesn't, input the correct word/s that best matches with the statement in the
blank.

1. __________ It is the most popular material used for tools and equipment, but is more
expensive. (Aluminum)
2. ___________ It is a greatly durable and cheap material of kitchen utensils but may not
last long. (Glass)
3. ___________ An essential utensil for various tasks from cleaning vegetables to
straining pasta or tin contents. (Colander)
4. ___________ Used to level off ingredients when measuring dry ingredients. (Scraper)
5. ___________ Use for turning food items. (Flipper)
6. ___________ Commonly made up of heat-proof glass and transparent so that liquid
can be seen when measuring. (Measuring Cup for Liquid Ingredients)
7. ___________ It make the task of cleaning seafood and removing the shell much easier.
 (Seafood Serving Tools)
8. _________ Enables you to more easily grab and transfer larger food items, poultry or
meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. (Serving
Spoons)
9. ___________ Used for whipping eggs or batter, and for blending gravies, sauces, and
soups. (Pastry Blender)
10. ___________ Used to measure heat intensity. (Temperature Scales)

What’s in?
How Well Did You Perform?
Directions:
 The learner will record himself/herself doing the following task.
 The output could be a video presentation or documentation using pictures and narrative
explanations.
 Each learner will prepare a short skit demonstrating the proper use of kitchen tools and
equipments.
 Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

What is it?
Information Sheet 1.2
Types of Kitchen Tools and Equipment

3 basic kinds of equipment

Utensils
Mechanical Equipment
Large Equipment
 Because there is such a large range of equipment available it is useful yp group them into three
categories: Untensils, mechanical equipment and large (fixed) equipment.

1. UTENSILS – are small hand –operated pieces of equipment. Different utensils are made for
different tasks, such as for cutting, mixing, blending, or measuring. A selection of kitchen utensils
including:
-Mouli
-Ladle
-Chinois
-Whisk

2. MECHANICAL EQUIPMENT can be large or small electrically operated. Mechanical equipment

is really useful because they can do the job faster than manual equipment. Mechanical equipment
usually consist of several component parts that must be assembled or reassembled prior to use and
after use. Make sure each parts are cleaned thoroughly. Mechanical equipment may include:
-Mixers
-Slicers
-Blenders

3. LARGE EQUIPMENT –these are large pieces built-in place in the kitchen. They can be
electrically or gas operated and include items such as:
-Stoves
-Salamanders
-Steamers
-Bain-maries
-Brat-pans

It does not pay to purchase the cheapest utensils, knives or equipment available: The best quality
will last longer if it is looked after correctly. So, always clean and store kitchen equipment properly
before and after every usage.

Information Sheet 1.3

Tools & Equipment To Keep Your Kitchen Clean 

The kitchen is always a space of pride for the woman of the house. That’s exactly where
deliciousness is continually supplied for everyone in the family to keep them enthralled. With an
increased popularity of designing open kitchen and partially open kitchen in the modern homes, the
need for a neat and spotless kitchen is ever more important to keep the house presentable; to the
family members and to the guest visits. Skillfully organized and neat kitchen with lovely food is a
boon that comes blessed on regular maintenance and cleaning. Hygienic food comes from a
hygienic kitchen which does not accumulate dirt and germs anywhere.

To help you out in cleaning the kitchen and maintaining it presentable every day, we have made a
list of the essential tools for a hygienic kitchen. In addition to all these tools for cleaning, it is always
very important that the right kind of tool is used for a right part of cleaning the house and kitchen.
Have as many tools as possible for separate cleaning since each area of your house like kitchen,
washroom, patio, backyard, living area and bed rooms have distinguished needs and priorities of
cleaning. The kitchen is a convergent area whose cleaning equipment must be kept separately for
itself.

1. Gloves & Brushes

Rubber gloves are a must in every kitchen since you would want to protect your tender and
beautiful hands from the abrasive surface and cleaning chemicals including dish washing bar or
liquid. Kitchen tiles and chimney can be cleaned monthly with brushes and sponges to remove any
oily stains.

2. Spin Mop

A spin mop with wheels can help is easier mopping of kitchen spills and general floor cleaning
without having to strain your back. The bendable neck of the mop helps you reach beneath fridge
and tables to clean well. Usage of aromatic anti-bacterial cleaning liquid will maintain hygiene in the
kitchen.

3. Spray Cleaner
Spray window cleaner wipe can ease the weekly window cleaning an easier task. With the spray, it
helps in even spread of cleaning liquid or water, wipes can clean the glass panes very well. It can
also be used to clean kitchen appliances like refrigerator and oven. Weekly cleaning means that
there would be clean window panes and flat surfaces. You could use them to clean the laminate
surface of the modular kitchen too.

4. Sponge Wipe

Have few natural fiber cleaning cloths to wipe the utensils after wash and partially dried. Have some
of the absorbent clothes and good quality sponge wipes reserved to clean wet surfaces due to any
spillage. These can be used to clean the surface of the kitchen appliances once in a while to avoid
any oily accumulations. You can also keep separate colors of clean cloth in multiples for separate
cleaning activities like drying the washed utensils, clearing any dry spillages like flour after cooking
or drying the greens, vegetables or any pulses, and cleaning the wet surface of containers in fridge.

5. Garbage Bag Holder

A plastic garbage bag holder can be convenient to dump the kitchen waste, especially while cutting
veggies and fruits on the countertop. You could fix it to one of your kitchen drawers until the day's
preparation for cooking is duly completed.

6. Wire brush set 

Wire brushes exclusive for cleaning could be very helpful to tidy the least accessed areas like
window rails, faucets, and taps or clogged gas burners. Have multiple wire brushes specifically
meant for their job and clean the brushes ever time after use.

7. Microfiber Cleaning Duster

Microfiber cleaning duster is helpful in removing the spider webs and light dust accumulation of any
surface of the Kitchen furniture and furnishing. With increasing trend of having kitchen decors
around, it is best you keep this very handy to clean the accumulated dust just about anywhere in the
kitchen.

8. Steel Scrubber

Steel scrub, scrub with sponge and fiber scrub pads are a must in every kitchen to clean the daily
utensils and cutlery. Scrub with sponge can be used on ceramic dinner ware and any glass and
melamine utensils.

9. Mini Brushes

Mini brushes are helpful in keeping the plastic straws of bottles and any small tubes of kitchenware
without microbial growth. Make sure you have at least two mini-brushes among which, one is
exclusive for water bottles and staws in it.

10. Magic Sponge

Sponges and Magic sponge are to be stocked just in case of any greasy or oil spillage. It saves a lot
of effort which would otherwise be used in scrubbing off with soap and rinsing with water before you
wipe the affected surface dry again.

11. Mini Dust Pan & Broom

Mini dust pan and broom are helpful in collecting the scraped peels and discards of veggies and
fruits or food leftovers.

12. Wall Mount Organizer

 To keep most of the cleaning tools and equipment, you do need proper storage. That's precisely
where you organize the cleaning tools in the least seen corner of your kitchen or the space below
the sink. You can do this with various forms of hanging organizers that are available. Clean the
equipment and dry them if necessary, before storing them away. You will need a self-draining
organizer in addition to hanger-organizer, next-to or within the sink to keep the scrub and sponges
handy.

C. Engagement What’s more?

Activity 1
Directions: There are 10 kitchen scenarios and the student needs to figure out which piece of
kitchen equipment would be best to use.

1. The recipe for monkey bread calls for ½ teaspoon of cinnamon. What specific tool
would you use to measure ½ teaspoon of cinnamon?
C. Dry
A.Liquid B. Measuring
meas. D. All the above
meas. cup spoon
Cup
2. Tongs are used to pick up foods without piercing through them. Name ONE HOT
food item you use tongs for and ONE COLD food items you could use tongs to pick
up.
A.
B.
3. You are having a cookout at your house and making burgers on the grill. What tool
would you use to FLIP over the burgers so that each sides gets evenly cooked?

A. Spatula B. Rubber scrapper C. Mixing spoon D. Turner

4. You are making an apple pie and you need to PEEL the skin off the apples. Other
than using a paring knife what tool would you use to PEEL the skin off the apples?
A. Grater B. Butter knife C. Peeler
D. Vegetable Brush
5. The recipe for banana bread calls for ¾ cup of sugar. You do not have a 3.4 dry
measuring cup in your cabinet. Which of the following dry measuring cup(s) would
you use to equal ¾ cup sugar?
B. ½ cup C. 1/3 cup D. ¼ cup
A. 1 Cup
6. The recipe you are making is ice cream. It calls for ONE CUP of milk. What tool
would you use to measure the milk?
A. Dry measuring B. Liquid meas. C. Measuring
cup cup spoon D. All the above
 would work

7. You are making sugar cookies for your friend’s birthday. What tool would you use to
ROLL OUT the cookie dough so that you could then use cookie cutters?
D. Whisk
A. Roller B. Rubber scrapper C. Rolling Pin

8. Other than baking cookies, what else can you bake on a cookie sheet? List two
other than food items/entrees:

A. B.

9. You are making spaghetti for your family for dinner. You just boiled the noodles and
now need to drain the water off of them into the sink. What kitchen tool should you
use?

A. Sifter B. Bowl with holes C. Colander D. Sauce Pan

10. You are measuring out 1 cup of flour and you need to level off the flour. What tool
would you use?

D. There is no need
A. Finger B. Metal Spatula C. Spoon
to level off

Activity 2
Directions: Identify the name of each picture. Categorize the equipment whether it is: utensil,
mechanical equipment, or large equipment.

1. 2. 3.

________________ ________________ ______________

4. 5. 6.

_______________ _______________ _____________

7. 8. 9. 10.

________________ _____________ ____________ ___________

Utensils Mechanical Equipment Large Equipment

Activity 3
Directions: Identify what is being ask in the following questions.

1. _____________A cleaning tool cpmmonly used to scoop the dirt and wastes on
the floor. -dustpan
2. _____________ Used to wipe the cleaning tools and equipment. –cleaning
cloth
3. ____________ Liquid used for cleaning most if the tools and equipment
Universal Solvent -water
4. ___________ A garment that covers the whole hand of a person that performs
household services. -glove
5. ___________ Used in the kitchen to dry dishes and other surfaces. -dishcloth

What other enrichment activities can I engage in?

Activity 1
Directions: Circle the letter of the best answer.
1. A water light, vertical cylinder or truncated conce, with an open tops and a flat bottom.
a. bucket
b. glove
c. sponge
d. broom

2. Hollow tubes designed to carry fluids from one location to another.

a. water hoses
b. baking soda
 c. floor buffer
d. paper towel

3. Used for reaching ans sweeping of the floor without a stool.

a. scrubbing foam
b. floor buffer
c. dishcloth
d. cobwebber

4. Characterized by readily absorbing water and becoming soft when wet while retaining toughness
a. sponge
b. glove
c. broom
d. bucket

5. A bag holder can be convenient to dump the kitchen waste, especially while cutting veggies and
fruits on the countertop
a. trash can
b. plastic garbage bag
c. dust pan
d. stick broom

D. Assimilation What I have learned?

 
What I can do?

V. Reflection The learners, in their notebook, journal or portfolio will write their personal insights about the
lesson using the prompts below.

I understand that_____________________________.
I realize that ________________________________.
Learning Area
Learning Delivery Modality Modular Distance Modality (Learners-Led-Modality)

School LCNHS Grade Level

Teacher  G.P. Tabernilla Learning Area
LESSON Teaching Dates   Quarter First
EXEMPLAR Teaching Time 60 minutes No. of Days
WEEK- (WEEK 1) 

I. OBJECTIVES
 
 A. Content Standards

 B. Performance  
Standards
C. Most Essential
Learning
Competencies
(MELC)

 D. Enabling Competencies

(If available, write the
attached enabling
 
Competencies)

   
II. CONTENT

III.LEARNING  
RESOURCES
A. References  
 a. Teacher’s Guide
pages
b. Learner’s
Materials
pages
c. Textbooks

d. Additional
Learning
Resources
B. List of Learning
Resources for
Development
and Engagement
Activities
IV. PROCEDURES
A. Introduction What I need to know?

What’s new?

B. Development What I know?

What’s in?

What is it?
 

C. Engagement What’s more?

What other enrichment activities can I engage in?

 D. Assimilation What I have learned?

 
What I can do?

V. Reflection The learners, in their notebook, journal or portfolio will write their
personal insights about the lesson using the prompts below.

I understand that_____________________________.
I realize that ________________________________.

Prepared by:

(Name ni teacher)
(Designation ni Teacher)

Noted:

(Name of Principal)
(Designation ni Principal)
Learning Area
Learning Delivery Modality Modular Distance Modality (Learners-Led-Modality)

School LCNHS Grade Level

Teacher  G.P. Tabernilla Learning Area
LESSON Teaching Dates   Quarter First
EXEMPLAR Teaching Time 60 minutes No. of Days
WEEK- (WEEK 1) 
I. OBJECTIVES
 A. Content  
Standards
 B. Performance  
Standards
C. Most Essential
Learning
Competencies
(MELC)
 D. Enabling
Competencies
(If available, write the  
attached enabling
Competencies)

   

II. CONTENT

III.LEARNING  
RESOURCES
A. References  
 a. Teacher’s Guide
pages

b. Learner’s
Materials
pages
c. Textbooks

d. Additional
Learning
Resources
B. List of Learning
Resources for
Development
and Engagement
Activities
IV. PROCEDURES
A. Introduction What I need to know?

What’s new?

B. Development What I know?

What’s in?

What is it?
 

C. Engagement What’s more?

What other enrichment activities can I engage in?

D. Assimilation What I have learned?

  
What I can do?

V. Reflection The learners, in their notebook, journal or portfolio will write their
personal insights about the lesson using the prompts below.

I understand that_____________________________.
I realize that ________________________________.

Prepared by:

(Name ni teacher)
(Designation ni Teacher)

Noted:

(Name of Principal)
(Designation ni Principal)