DAILY LESSON PLAN 1

COMMERCIAL COOKING
I. OBJECTIVE
At the end of the lesson, the learners are expected to:
1. Identify different materials of kitchen utensils and equipment;
2. Describe the materials of kitchen utensils and equipment; and
3. Appreciate the importance of identifying the materials of kitchen utensils and
equipment.

II. SUBJECT MATTER

Title: BAKING TOOLS AND EQUIPMENT AND THEIR USES
Reference: *K-to-12 TLE Learning Module Commercial Cooking Course
Grades 7 & 8, pp. 7-9.
Materials: Different cooking utensils
Visual Aid: Laptop and DLP.

III. PROCEDURE
A. Class Routine
1.Greetings
2.Check attendance
B. Introduction
Introduction of self, discuss house rules and grading system, and provide
overview of the course
C. Motivation
Game: Jumbled Word
D. Lesson Development
1.Discuss the different materials of kitchen utensils and equipment
2.Show examples of kitchen utensils and equipment based on materials they
are made of.
E. Activity/Application
Sort out the kitchen utensils based on based on materials they are made of
(by pair).
F. Valuing
1.Why is it important to identify the material of kitchen utensils and
equipment?
G. Summary
1.What are the materials of kitchen utensils and equipment?
2.Give 2 examples of each material we studied.

IV. EVALUATION
Show and Tell. Identify what is the material of the following kitchen utensils:
1. Frying pan (Teflon)
2. Dutch oven
3. Chopping board
4. Custard cups
5. Kettle
V. ASSIGNMENT

VI. REMARKS
No. of learners within mastery level: _________________
No. of learners needing remediation/reinforcements: ________________