DEPARTMENT OF EDUCATION

Region VI
Schools Division of Iloilo

Weekly Lesson School ____________________ Progra

Plan _ m

Learning Literacy
Facilitator Level

Month/Quarter Learnin
g
Strand

I. OBJECTIVES

A. Content Standards/Focus The learners should understand the types and uses of common kitchen tools and utensils

(taken from ALS 2.0

Curriculum Guide of
2019)

B. Performance Students must correctly identify at least 90% of the kitchen tools and utensils presented
Standards/Terminal in a visual assessment
Objectives
 (taken from
Curriculum Guide of
2019)

C. Learning The learners correctly name and classify different tools based on their functions
Competencies/Enabling
Objectives

Essential
Competencies

D. Learning Objectives Know: Define Kitchen Tools and Utensils

Know Do: Identify the different Kitchen Tools and Utensils.

Do Feel: Value the importance of Kitchen Tools and Utensils.
Feel

II. CONTENT (SUBJECT Kitchen Tools and Utensils

MATTER)

III. LEARNING RESOURCES

A. References

1. Session Guide pp./Learning Curriculum Module

Competencies pp.

2. Module/Learner’s Materials Learning Module

 pp.

3. Additional Materials from Tools and Materials: Actual Kitchen Tools and Utensils, PowerPoint Presentation, Chalkboard, Visual Aids.
Learning Resources

B. Other Learning Resources

IV. PROCEDURE TEACHERS ACTIVITY STUDENTS ACTIVITY

A. Springboard

Motivation Okay class, I have here the different kitchen

tools and utensils.

Are you familiar with these?

Yes Ma’am
2. Establish the purpose of the
lesson

Where can you find these tools and

utensils?
 Very good.

B. Activity

1. Review of previous lessons What are the different kinds of Dry measuring cups, liquid measuring cups,
measuring tools that we identified last measuring spoons, kitchen scale and thermometer
meeting? Can you give me some examples?

2. Presentation of the new

lesson (The teacher will show some picture)

a. Define Kitchen Tools and Utensils

b. Identify the different Kitchen Tools and

Utensils.

c. Value the importance of Kitchen Tools

and Utensils.

Do you have kitchen at home?

3. Discussion of new concepts
and practicing new skills
 What can you see in your kitchen aside Yes maam
from tools and utensils here in front?

C. Analysis

1. Presenting
examples/instances for the
new lesson Is your Kitchen neat and clean?

Class, we must observe cleanliness and

sanitation especially in our kitchen.

Why? We must see to it, that the food that

we eat is safe and good for our health.

D. Abstraction Making Okay, now let’s go back to our kitchen.

generalizations about the
Who can define kitchen tools and utensils? (point one - A kitchen utensil is a small hand held tool
lesson
student) used for food preparation. Common kitchen
tasks include cutting food items to size,
 hearing food on an open fire or on stove,
baking, grinding, mixing, blending, and
measuring; different utensils are made for
each task.

Knife, spatula, ladle

Who can give some examples of kitchen tools and utensils that
we commonly found in our kitchen?

Very good

Now, let’s go to our kitchen. The common kitchen tools and

utensils we commonly use are
What kitchen tools and utensils we commonly use for cooking? knives, cutting board, peeler, grater
and can opener

Very good
There are so many tools and utensils, yet we don’t know their
correct names or we not familiar with it’s uses. That’s why we
are here to learn different kinds of tools and utensils, and it’s
importance in cooking.

1. Baster- is handy for returning some of the meat or poultry

juices from the pan, back to the food.

2. Can opener- use to open a food tin, preferably with a smooth

operation, and comfortable grip and turning knob.
3. Colanders- also called a vegetable strainer are essential for
various tasks from cleaning vegetables to straining pasta or tin
contents.

4. Cutting boards- a wooden or plastic board where meats and

vegetables can be cut.

5. Dredgers- used to shake flour, salt, and pepper on meat,

poultry, and fish.
6. Double boiler- used when temperature must be kept below
boiling, such as puddings, and to keep foods warm without
overcooking.

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

8. Flipper- use for turning hamburgers and other food items.

9. Funnels- used to fill jars made of various sizes of stainless

steel, aluminum or plastic.

10. Garlic press- is a kitchen tool which is specifically designed

for the purpose of pulping garlic for cooking.
E. Application Developing Class, I will group you into two. Group one for girls and group
Mastery two for boys.

Let’s have a short game.

I will choose one from your group and he or she will write the
correct spelling of each tools and utensils that I make them to
identify. Make sure that the representative know the use of the
tools that he or she had write on the blackboard.

Each group must help their representative to have points.

One point for each correct answer.

F. Valuing Finding practical Why are kitchen tools and utensils so important? Kitchen tools and utensils is important
applications of concepts and because they make cooking safer,
skills in daily living more efficient and produce better
results.
G. Evaluation (Assessing Test I.
learning) 1. Define Kitchen Tools. (5 pts.)

Test II. Identification

Directions: Read the question carefully and choose the letter of the correct answer.
1. Kitchen tools made of various sizes of stainless steel, aluminum or plastic and used to fill jars.
A. Dredgers B. Funnels
2. Kitchen tools used to shake flour, salt, and pepper on meat, poultry, and fish.
A. Dredgers B. Colanders
3. Kitchen tools that also called a vegetable strainer are essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
A. Colanders b. Funnels
4. A wooden or plastic board where meats and vegetables can be cut.
A. Funnels B. Cutting boards
5. Kitchen tools used for turning hamburgers and other food items.
A. Funnels B. Flipper

H. Agreement (Additional Bring any small kitchen tools and utensils that we can see in our kitchen. (5 pts each tool/utensil)
activities for application or
remediation)
V. REMARKS

VI. REFLECTIONS

A. How many learners have

earned 80% on the formative/
summative assessment?

B. How many learners require

additional activities for
remediation?

C. Did the remedial lessons

work? How many learners
have caught up with the
lesson?

D. How many learners continue

to require remediation?

E. Which of my teaching
strategies worked well? Why
did these work?

F. What difficulties did I

encounter which my principal
or supervisor can help me
solve?
 G. What innovation or localized
materials did I used/discover
which I wish to share with
other teachers?

Prepared by: Noted:

MEBEL MARIE MONTIAR

BTVTED IV FSM