Republic of the Philippines

Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
Quarter: 1 Grade level: Grade 7
Week 1: Week 1 Subject Area: TLE- Cookery
MELC/s: Utilize appropriate kitchen tools, equipment,
paraphernalia
(TLE_HECJ7/8UTOa-1)
Performance Standard: The learners independently
use and maintain tools, equipment, and materials in
cookery according to standard operating procedures.
Day Objectives Topic/s Classroom-Based Activities Home-Based Activities
Day 1  Identify types of  Kitchen Tools, Begin with the classroom routine:  Ask the learner to read their
(Monday tools and Equipment and a. Prayer TLE-Cookery SLeM 1- Kitchen
and equipment and Paraphernalia b. Reminder Tools, Equipment and
Wednesday) paraphernalia. c. Attendance Paraphernalia, then accomplish
 Demonstrate the d. Kumustahan the given activities in separate
proper use of tools sheet of paper.
kitchen utensils. A. Recall (Elicit) Activity 1
 Value the uses and Activity: Family Feud Directions: List down all the tools
importance of Directions: The class will be divided into 2 groups. Each and equipment, and cleaning tools
kitchen tools and group will list down the kitchen tools and equipment they and equipment you can find in your
equipment. know in a manila paper. The group who has the greatest kitchen. Follow the format below.
number of correct answers will be declared as the winner.

B. Motivation (Engage)
Activity: Charade
Directions: Divide the class into two groups, preferably of
equal size. One representative on each group will
pantomimes the word or phrase they have chosen to the
other group.

C. Discussion of concept (explore)

 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
Base on the given answer of the students in elicit
activity, let the students to explain the function/uses of the
kitchen tools and equipment.

D. Developing Mastery (Explain)

The teachers will deepen the understanding of the
students regarding the topic by explaining the following:
A. Tools, Equipment and Paraphernalia
Cooking is an art. It provides you with knowledge & develops
your skills in cooking. The tools and equipment used in
cooking are made of different materials.

TOOLS/PARAPHERNALIA
These are the commonly used tools/paraphernalia
in the kitchen.
1. Measuring cups (for dry ingredients) - kitchen utensil
used primarily to measure the volume of liquid or bulk solid
cooking ingredients
2. Measuring spoons - - are used to measure smaller
quantities of liquid and dry ingredients. They are also
standardized and come in different sizes.
3. Strainer - is used to remove dirt or lumps from dry
ingredients, also used to combine dry ingredients and extract
milk from desiccated coconuts.
4. Serving Tong - use to grab and transfer food items, or
meat and gives a better grip.
5. Can Opener - use to open a food tin, preferably with
smooth operation, and comfortable grip, and turning knob.
6. Cutting board- a wooden or plastic board where meat,
fruits, and vegetable are cut.
7. Whisks - are used for whipping eggs or batter, and for
blending gravies, sauces, and soups. The beaters are made of
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
looped steel piano wires which are twisted together to form
the handle.
8. Mixing bowl- is a container or vessel for food mixing. It
comes in different sizes.
9. Vegetable peeler - is used to scrape vegetables, such as
carrots and potatoes, and to peel fruits. The best ones are
made of stainless steel with a sharp double blade that
swivels.
10. Pasta Spoon or Server- - is used to transfer a little or
much-cooked pasta to a waiting plate, without a mess.
11. Grater - is used to grate, shred, slice, and separate
vegetables such as carrots, cabbage, and cheese.

Equipment
Tools that are more complicated are called equipment.
They can be a small electrical appliance, such as a mixer, or
a large, expensive, power-operated appliance such a range or
a refrigerator. They are important in the kitchen and food
establishment.

1. Electric Mixer- is an electrical kitchen equipment used in

mixing ingredients by beating, stirring, or whipping.
2. Barbecue Grill - is a cooking equipment used in broiling
fish, meat, or vegetables like corn and sweet potato.
3. Pressure Cooker - is an airtight container, cooking food at
high temperatures under high pressure.
4. Oven - used for dry-heat cooking (like baking) that may be
fueled by Liquefied Petroleum Gas (LPG) or electricity.
5. Refrigerator – is an equipment with a low-temperature
internal atmosphere intended for storing semi-perishable
foods like eggs, fruits, vegetables, milk, butter, cheese, and
leftovers.
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL

E. Application (Elaborate)
The teacher will demonstrate the proper uses of kitchen
tools and equipment. Afterward, the teacher calls a volunteer
to do it again.

F. Evaluation
The student will answer the evaluation/assessment part
in the module.
Day 2  Identify the type of Cleaning Tools Begin with the classroom routine:  Ask the learner to read their
(Tuesday appropriate and Equipment a. Prayer TLE-Cookery SLeM 1 • Cleaning
and cleaning tools and Base in Their b. Reminder Tools and Equipment Base in
Thursday) equipment based Uses Cooking c. Attendance Their Uses Cooking, then
on their uses. d. Kumustahan accomplish the given activities in
 Demonstrate the separate sheet of paper.
proper of cleaning A. Recall (Elicit) .
procedures of Activity: Boxes of Truth
kitchen tools and Directions: The teacher will call student to choose a box. Each
equipment. box has kitchen tools and equipment. The student will
 Appreciate the explain his/her understanding specially the uses of the
importance of chosen tools/ and equipment.
sanitizers in
maintaining our B. Motivation (Engage)
kitchen tools and Activity: Alam ko Yan!!!
equipment. Directions: The teacher will show a video commercial of
different items/ materials (example joy ultra) in cleaning
kitchen tools and equipment. The students will guess the
item/materials presented by the teacher.

C. Discussion of concept (explore)

Activity: Picture Analysis
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
The teacher will show to picture of clean and dirty
kitchen, tools, and equipment. The student will give
their insight about the sets of pictures.

D. Developing Mastery (Explain)

Appropriate Cleaning Tools

Cleaning is the process of removing unwanted
substances, such as dirt, infectious agents, and other
impurities, from an object or environment. Cleaning occurs in
many different contexts and uses many different methods.
Several occupations are devoted to cleaning.

1. Sponge - used for dishwashing and cannot scratch your

dishes while you clean them because it is smooth to use.
2. Spray Bottle - used for spraying detergent or water to any
kitchen equipment and surfaces.
3. Glove - covers the whole hand of a person that performs
household chores
4. Hand brush - helps in keeping the plastic straws of bottles
and any tubes of kitchenware without microbial growth.
5. Steel Wool - helps remove the surface rust/stains of the
utensils like cutlery, ceramic dinnerware, and any glass and
melamine utensils.

Equipment
1. Vacuum - generally electrically handled which eliminate
dirt from floors and other surfaces.
2. Spin Mop - cleans the floor without touching unsafe, dirty
mop heads.

E. Application (Elaborate)
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
Activity: Its Showtime
The student demonstrates the appropriate cleaning tools
and equipment procedures based on their uses.

F. Evaluation
The student will answer the evaluation/assessment
part in the module.

Prepared by:

Dominic C. Rota
TLE 7 Cookery, Teacher

Noted by:

Jojo C. Magallanes
TLE Coordinator

Approved by:

ADELAIDA S. ALEJO
PSDS/OIC-Principal
 Republic of the Philippines
Department of Education
SCHOOLS DIVISION OFFICE- MALABON CITY
CONCEPCION TECHNICAL-VOCATIONAL SCHOOL
Home-Based Activities
TLE 7- Cookery Activity Sheet 1
Quarter 1- Week 1
Name of Students: ________________________
Grade Level and Section ___________________