DETAILED LESSON PLAN

In
TLE GRADE 8

I. OBJECTIVE
At the end of the lesson the students are expected to:
1. Identify the kitchen utensils commonly found
in the kitchen.
2. Value the uses and importance of the kitchen utensils.
3. Demonstrate the proper use of kitchen utensils.

II. SUBJECT MATTER

Title: KITCHEN UTENSILS COMMONLY FOUND IN THE KITCHEN
Reference: K to 12 TLE LEARNING MODULE GRADE 8
INTERNET
Materials: LCD Projector, laptop, pictures, marking pen, manila paper and bond paper
Integration: ICT
Values: Cooperation and Collaboration

III. Procedure

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Preliminary Activities

 Opening Prayer (The students will stand)

Let’s stand up for the prayer
(call student)
Yvonne can you lead the prayer? “Yes Ma’am”.
“Lord we are here standing in front of
you praying and glorifying you, we are here to
confess our since and begging you to forgive
every since that we have done, Lord we thank
you that we arrived here at school safe and
sound, for this day give us more, blessings,
strength to learn, knowledge, and
understanding in order to cope up with the
lesson we will having for today. These all we
pray in Jesus name. Amen.”

 Greetings
Good afternoon Class! “Good after ma’am!”
How are you this afternoon? “ We are good ma’am”

Very good!
 Checking of Attendance
Okay everybody sit down now. Who are
absent this afternoon? “__________ Teacher!”
 Do you know why______ is absent?
“No teacher!”
 Review of the past lesson
Before we start our new lesson, what is “Yes Ma’am”.
our last lesson all about?

(calls a student) (Students raise their hands)

“The palatability factors or eating qualities of a
food as judged by the human senses.”
Ok very good I’m glad that you’ve still
remembered our previous lesson. So now
let’s proceed.

B. Presentation
1. Motivation

Now, before that I have four objects, and I will

show them one by one and you must identify
what are these objects, and if you answer
correctly you will have prizes.
(students raise their hands)
Okay, here is the first object what do you call
this?

“Ma’am it’s a measuring cup.”

(calls a student)
“Thank you Ma’am”.
That’s right, very good here is your prize.
“Yes Ma’am”.
Reminder, if you already got a prize by answering
correctly, you can’t raise your hands again give
chance to others okay class?
(students raise their hands)
The second object what do you call this?

“Ma’am it’s a grater.”

(calls a student)
Very good here is your prize “Thank you Ma’am.”

The third object, what do you call this?

(students raise their hands)

(Students raise their hands)

(calls a student)
 “Ma’am it is a chopping board.”

Correct! Here’s your prize.

“Thank you Ma’am.”
Don’t worry class you will still receive candies.

2. Discussion
Okay class let’s start the discussion, in
“Yes Ma’am.”
our activity I show you three objects, right?

We have measuring cup, grater and chopping

board. Where do you think we can use those
objects?

(calls a student)
“Ma’am we can use those objects in cooking.”

Very good, yes we can use those objects in

cooking.

Are you familiar with the different kitchen

utensils commonly found in the kitchen?

(The teacher will show the pictures to the

students)

What is kitchen utensils class?

Is a small hand held tool used for food
preparation.

Samantha can you read the names of the kitchen

utensils that you can see in the pictures?
“Yes ma’am.”
Ok thankyou!

We are done identifying the different names of

kitchen utensils commonly found in the kitchen.

So now we are going to identify their

functions and uses.

Apron- it protects your clothing in any spills.

Bowl – a round dish or container typically used
to prepare and serve food.
Measuring cup- a kitchen utensil used primarily
to measure the volume of liquid or bulk solid
cooking ingredients such as flour and sugar,
especially for volumes from about 50 mL (2 fl oz)
upwards.
Baking tray- a flat, rectangular metal pan used in
an oven.
Timer- a specialized type of clock used for
measuring specific time intervals.
Spice container- mini food
storage containers for small amounts
Chopping board- a durable board on which to
place material for cutting.
Grater- commonly used to grate cheese and
lemon or orange peel (to create zest), and can
also be used to grate other soft foods.
Colander- a kitchen utensil used to strain foods
such as pasta or rice or to rinse vegetables.
Oven glove- an insulated glove or mitten usually
worn in the kitchen to easily protect the
wearer's hand from hot objects such as ovens,
stoves, cookware, etc.
Napkin- a rectangle of cloth used at the table for
wiping the mouth and fingers while eating.
Rolling pen- a long cylindrical shaped kitchen
utensil, generally used to roll out various types
of dough when making food items such as bread,
pastries and cookies.
Measuring spoons- a spoon used to measure an
amount of an ingredient, either liquid or dry,
when cooking.
Whisk- a cooking utensil which can be used to
blend ingredients smooth or to incorporate air
into a mixture, in a process known
as whisking or whipping.
Wooden spoon- is a spoon that is used for
stirring sauces and for mixing ingredients in
cooking.
Strainer- A kitchen device that is most used to
strain liquids away from other ingredients but
also to occasionally sift fine ingredients away
from larger ingredients.
Spoon- used primarily for eating liquid or semi-
liquid foods.
Spatula- a hand-held tool that is used for lifting,
flipping, or spreading.
Cleaver- a large knife that varies in its shape but
usually resembles a rectangular-bladed hatchet.
Ladle- a type of spoon used for soup, stew, or
other foods.
Knife- composed of a blade fixed into a handle,
used for cutting.
Kitchen shears- specially-designed scissors for
the kitchen. Use for snipping herbs, cutting open
food packaging, and breaking down poultry.
Fork- a utensil, now usually made of metal,
whose long handle terminates in a head that
branches into several narrow and often slightly
curved tines with which one can spear foods
either to hold them to cut with a knife or to lift
them to the mouth.
Frying pan- a flat-bottomed pan used for frying,
searing, and browning foods.
Pressure cooker- an airtight cooking device that
cooks food quickly, thanks to the
steam pressure that builds up inside.
Cooker - allows for the unattended cooking for
many hours of pot roast, stews, soups, "boiled"
dinners and other suitable dishes, including dips,
desserts and beverages.

3.Generalization
Okay do you have any question regarding
our discussion?
“None Ma’am.”
Are you sure?

Okay it seems you all really understand, so to Yes Ma’am.

sum it up can you give me the definition of
kitchen utensils? (students raise their hands)

(calls a student)

“Ma’am kitchen utensils Is a small hand

Very good, can anyone enumerate the different held tool used for food preparation.”
kitchen utensils that can be found in the
kitchen? Just give me 5 only.

(calls a student)
“Ma’am the different kitchen utensils that can
commonly be found in the kitchen are apron,
Very good, Now a day, we have a lot of kitchen bowl, measuring cup, baking tray.
utensils we used in cooking to make our work
faster and easier.

C. Abstraction
For you as a student why it is important
to know the kitchen utensils that can be
commonly found in the kitchen?
 (calls a student)

“It is very important because if we know and

If you were given a chance to create a new tools we are familiar with the kitchen utensils we
and equipment what would it be? How will can easily move to the kitchen.”
people use it?
(calls a student)

- If I were given a chance to create another

tool I’m going to create complete measuring
equipment so that it is very easy to convert
the other measurements.

- If I were given a chance I’m going to create a

electric peeler for the vegetable and fruits so
that if you want to strip the fruits and
vegetable you can do it immediately.

D. Application

The class will be divided into 3 groups.

Each group will prepare a short skit demonstrate
the proper use of kitchen utensils for 3 minutes.

IV. Evaluation

In a one-half sheet of yellow paper, answer the following.

I. Identify the following questions; just write your answers.

1. A kitchen utensils used to strain foods such as pasta or rice or to rinse vegetables.
2. A large knife that varies in its shape but usually resembles a rectangular-bladed hatchet .
3. a utensil, now usually made of metal, whose long handle terminates in a head that
branches into several narrow and often slightly curved tines with which one can spear
foods either to hold them to cut with a knife or to lift them to the mouth.
4. A flat-bottomed pan used for frying, searing, and browning foods.
5. It protects your clothing in any spills.

II. Enumerate at least 5 types of a sewing machine.

V. Assignment
 Research additional kitchen utensils that commonly found in the kitchen.
 Bring at least 10 pictures of different equipment found in the kitchen.

Prepared by:
NELGEN P. GALACIO
CPRT