Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
BAGONG SILANGAN HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION

TLE 10-COOKERY
September 19-23, 2022
I. OBJECTIVES
At the end of the lesson students should be able to:
A. identify tools, utensils, and equipment needed in egg preparation;
B. clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg
dishes and;
C. identify egg components and their nutritive value

II. SUBJECT MATTER

Area : Grade 10-Cookery
Topic : PERFORM MISE EN PLACE
Materials: visual aids, cookery-10 handouts
Reference: LM-Cookery 10, pages 53-57

III. PROCEDURE
A. Routinary Activities
 Prayer
 Greetings
 Checking of Attendance

B. Preliminary Activity
* Motivation: YES/NO Cards. Directions: Using a 4 x 6 inches Index Card, do the activity below:
a. Write YES on one side and NO on the other side
b. When the teacher shows you a kitchen tool, a kitchen utensil, or equipment with the label, raise
the index card showing YES if the label is correct and NO if it is wrong.
c. Do the same in the succeeding questions.

C. Lesson Proper:
a. Enumerate and define the following function of tools, utensils, and equipment in egg
preparation kitchen tools.
b. Differentiate the following terms tools, utensils, and equipment.
c. Discuss the different processes of cleaning and sanitizing tools and equipment.
d. Demonstrate the different processes of dishwashing using a video demonstration.

D. Application
Directions: Group the students into 4 groups. Ask the students to prepare 1 cartolina and 1
marker. In 2 minutes, they will draw all the tools, utensils, and equipment they found in the kitchen.
After the activity, they will exchange and the other group will identify if the drawn pictures are tools,
utensils, and equipment.
E. Generalization
Ask the students about the following:
1. What is the importance of identifying the different functions of tools, utensils, and equipment in the
kitchen?
2. How can we avoid food contamination in preparing a meal?

IV. EVALUATION/ASSESSMENT
A. Clean and sanitize tools and equipment by performing the given activity. You will be asked to clean

J.P.Rizal Street, Brgy. Bagong Silangan

Quezon City, Metro Manila
 Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
BAGONG SILANGAN HIGH SCHOOL

and sanitize the tools and equipment in the food laboratory. Follow the procedures properly in
performing the task. Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in cleaning and sanitizing tools and equipment and performs
the skill without supervision and with initiative and adaptability to problem situations.
3 Follows correctly the procedures in cleaning and sanitizing tools and equipment and
performs the skill satisfactorily without assistance or supervision.
2 Follows the procedures in cleaning and sanitizing tools and equipment with minor errors and
performs the skill satisfactorily with some assistance and/or supervision.
1 Was not able to follow the procedures for cleaning and sanitizing tools and equipment and
performs the skill unsatisfactorily.

V. ASSIGNMENT/AGREEMENT
Direction: Prepare a video or set of pictures that will show the step-by-step procedure of manual
dishwashing. Present the video or set of pictures with instructions to the class.

Reference:
Torres, A. M. (2015, June 18). Cookery g10 learning module. Retrieved from
https://www.academia.edu/13079564/cookery_g10_learning_module

Prepared by:

Mr. Marvin M. Dela Cruz

Subject Teacher

Checked by: Noted by:

Ms. Dolores A. Chiong GEEH D. LOBITAÑA

MT II – TLE DEPARTMENT Teacher II, Office-in-Charge

Approved by:

Maria Gina M. Rocena

Principal IV

J.P.Rizal Street, Brgy. Bagong Silangan

Quezon City, Metro Manila