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Lesson Exemplar in Cookery Using the IDEA Instructional Process

LESSON SDO Imus City Grade Level 8

EXEMPL Name of Teacher Learning Area Cookery
AR Learning Modality Face-to-Face Quarter 1
LEX CODE No. of Days 4 Days
Teaching Date August 29 – September 2,
TLE_HECK 7/8UT-0a-1 2022
Teaching Time

I. OBJECTIVES At the end of the lesson, male and female students are expected to:
1. Classify the types of appropriate kitchen tools
and equipment based on their uses.
2. Give and the uses or functions of different tools and
equipment.
3. Read, understand, and internalize the importance of the
topic.
A. Content Standard The learners demonstrate an understanding the use and
maintenance of equipment in cookery.
B. Performance Standard The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
C. Most Essential Learning Competencies (MELC) Classify the types of appropriate cleaning tools and
(if available write the indicated MELC) equipment based on their uses
D. Enabling Competencies
(if available write the attached enabling competencies)
II. CONTENT Cookery - Utilize appropriate kitchen tools, equipment, and
paraphernalia.
III. LEARNING RESOURCES LAS, Supplementary learning tool
A. References PIVOT Module, K to 12 BEC Cookery Module
a. Teacher’s Guide Pages 21, 13
b. Learner’s Guide Pages 4-7
c. Textbook Pages 4-7
d. Additional Materials from Learning Resources https://www.youtube.com/watch?v=OzfTQZVYKmY
https://www.youtube.com/watch?v=hwloMxmDUa8
B. List of Learning Resources for Development and Powerpoint Presentation, Laptop, Wifi/Internet/Prepaid,
Engagement Activities Tablet, Youtube, Cellphone and Pictures.
IV. PROCEDURES
A. Introduction

This week let us classify the types of appropriate cooking tools and equipment based on their uses. The information presented here will help
you in the attainment of the learning competencies. Read and understand the information very well then find out how much you can
remember and how much you learned by doing the learning activities.

There are many kinds of measuring tools for cooking that you need to recreate any recipe that you may encounter. Whether it's a recipe that
is in metric or in imperial measurements, here are the measuring tools for cooking that you will likely use:

These Are The Measuring Tools You Need For Cooking

1. To measure small volumes: measuring spoons.
2. To measure liquid ingredients: measuring glass or jug.
3. To measure dry ingredients: measuring cups.
4. To measure weight: digital weighing scale.
5. To measure heat: oven thermometers.
6. To measure time: timers.
B. Development

When it comes to liquid measurements, the measuring glass or jug is the right measuring tool for it, especially if you're measuring beyond
tablespoons. The best kind of measuring jug is made of glass or any transparent material so that you can measure the liquid properly and
more accurately.

Measuring Tools
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Uses / Functions Pictures

1. Measuring glass – is made of transparent glass or plastic used for measuring liquid ingredients.

2. Graduated cups or Measuring cups - are made of stainless or plastics with measurements (1, 3/4, 2/3, ½, 1/3, ¼,
1/8) marked on each side used for measuring dry ingredients.

3. Measuring spoons - consist of a set of spoons with different sizes for measuring small quantities of ingredients.

4. Household scale - is used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or
vegetable and meat up to 25 pounds.

Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe the following procedures:

1. Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight edged knife

2. Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the cup overflowing, level
off with a spatula.
3. Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack or tap the
sugar down.

4. Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before emptying.

5. Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid fats.
6. For liquid ingredients, liquid measuring cup such as a glass or plastic cup with graduated markings on the side. Place the cup
on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup. Lean over and view the liquid
at eye level to make sure it is the proper amount.
7. Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before
using.
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8. Ingredients which measure by volume and by weight demand standardized measuring tools and equipment.
9. Do not shake the dry measuring cup to level off dry ingredients.
10. It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in pre-measured sticks, use a
scale to weigh the needed amount.
11. Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
12. Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed paper on scale to hold
ingredient to be measured.
13. When using balance scales, place the pan on the left-hand side of the balance and the pan weight on the right-hand side. Add
the required weights to the right-hand side and adjust the beam on the bar so that the total is the weight needed.
14. Ranges, sometimes called stoves, provide heat for cooking on top and in the oven.
15. The controls for range heat must be accurate and easy to operate. Tools and utensils needed for cooking on the range and work
space should be within easy reach.
16. Learn to match the size of pan to the size of the unit and to select the right amount of heat for the cooking job to be done.
17. In microwave cooking, time schedules must be followed exactly because every second is important. The microwaves shut off
automatically when the door is opened.
18. Refrigerators are operated by electricity. The unit that does the cooling is underneath the box behind the grill.
19. Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow the plan for stacking as suggested in
the direction by manufacturer’s manual.
20. Mixers are the most useful machines in commercial kitchens and even at home. It is good for making salad dressings,
sandwich fillings, for sauces, mashing potatoes, beat batter and eggs. Attachments are also available to chop, whip, squeeze
out juice, and make purees.
21. Coffee makers mostly are automatic, requiring only the measurement of coffee and water.
22. In preparing foods on the range or in the fryer, heat is transferred by conduction.

C. Engagement

Activity No. 1A: Let’s Firm-up you understanding on the types of tools and equipment in cooking a recipe
Direction: List down all the tools, utensils, and equipment used in making coconut Macaroons. Write your answer inside the box.

Let’s watch the video: https://www.youtube.com/watch?v=hwloMxmDUa8

Tools Equipment
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Ingredients:
1 – 1/3 cup sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large eggs
½ teaspoon vanilla extract

Procedures:
1. In a small bowl, combine the coconut, sugar, flour, and salt. Add egg whites and vanilla; mix well.
2. Drop by rounded teaspoon onto greased baking sheets.
3. Bake at 325˚F for 18 – 20 minutes or until golden brown.
4. Cool on a wire rack.

Activity No. 1B: Let’s Deepen your understanding on the types of tools and equipment in cooking a recipe.

Directions: Observe, explore, collaborate and help your parent/guardian while preparing and cooking Pinakbet for your meal. List down all
the tools or utensils and equipments used in preparing and cooking Pinakbet and write the Ingredients needed and the Procedures. Write
your answers inside the box.

Let’s watch the video: https://www.youtube.com/watch?v=OzfTQZVYKmY

Equipment Tools
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Ingredients Procedures

D. Assimilation

Activity No. 2: Classification and its Uses or Functions

Directions: Complete the table below. Write the appropriate information on each box.

Name of the Kitchen Category Short Description of its Use or

Tools, Materials & MT – Measuring Tools Function
Equipment CT – Cutting Tools
PT - Preparatory Tools
E - Equipment
1. Microwave

2. Kitchen shear
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3. Cutting board

4. Blender

5. Can opener

6. Wire whisk

7. Serving tongs

8. Measuring cup

9. Peelers
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10. Knife

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

In TLE Cookery, both male and female have equal opportunity in developing their skills and competencies.

I understand that
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I realize that
______________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I need to learn more about
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.

Prepared by:

MICHAEL B. ZUÑIGA
Teacher II

Checked by:

MARY ANN N. VILLAREAL

Master Teacher I

Noted by:

CRISANTA F. CAUDAL
Head Teacher IV