Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
DIVISION OF TANJAY CITY

WEEKLY LESSON PLAN

Learning Area: TLE Grade Level: 10 Quarter: 1 Week: 1

Competency/ies Objective(s) Reference(s Materials/ Strategy/Procedure/Activity

)
& MELCs Code Devices

Topic: Tools, Utensils and Equipment Required in Egg Preparation

1. Perform Mise At the end of the MELCs - Textbooks in –
lesson, the learners
en Place are expected to: SLM – MODULES IN TLE AWARENESS: (DAY 1)
COOKERY 10 WEEK
LAS- (4&5)
Code: Knowledge: CG- 1. Prayer

TLE_HECK10ED- Identify tools, utensils 2. Checking of Attendance

Ia-1 and equipment and Other
its function needed in Supplementary- 3. House Rules
references:
egg preparation
4. Motivation
Devices – 5. Give of Objectives
Skill: ( Laptop/
Clean, Sanitize and Projector,
prepare tools, Motivation: Let the students identify the pictures shown below:
utensils and
equipment needed in
preparing egg dishes.

Attitude:

Follow carefully the

correct steps in
cleaning sanitizing the
different kitchen
tools, utensils and
equipment needed in
egg preparation.
The teacher asked questions to the class:

1. What do you see in those pictures?

2. What tools and utensils were used on the pictures?

3. What are the functions on each tool and utensil shown in the pictures?

The teacher asks the class what their lesson is about and gives the objectives.

ACTIVITY

The teacher groups the class into two groups.

Group 1

Task: Arrange the following Kitchen tools inside the box according to Classification:
Implement, Instrument, and Equipment

Chanel knife Measuring Spoon Pastry brush Wire whip

Omelette pan Saucepan Egg poacher Sieve Electric
Mixer Mixing bowl Offset-spatula Colander Refrigerator
Rubber spatula Measuring cup Oven

KITCHEN UTENSILS KITCHEN TOOLS/ KITCHEN EQUIPMENT

/IMPLEMENTS INSTRUMENTS
Group 2.

Colander Egg poacher Refrigerator

Pastry brush Sauce pan Omelette pan
Sieve Mixing bowl Spoons
Wire whip or whisk Electric mixer Offset-spatula

Task: Identify the different tools, utensils and equipment being described. Choose your answer
on the table below:

_________1. Small hand implement used normally in garnishing tasks.

_________2. A small tool used to stroke the surface of unbaked pastries or cookies egg white egg
yolk or glaze

_________3. A netting type supported by a round metal frame used for straining dry ingredients
like flour and starches.

________4. Used to estimate an amount of ingredients either liquid or solid.

________5. A tiny Bain Marie with a top dish bowl containing a pit, each sized to hold an egg or
contains a detached device for poaching.

________6. Essentially used for cooking sauce.

________7. This container is used for mixing the ingredients with smooth rounded interior
surface

________8. A handheld mixer which generally comes with different attachments including a
whisk attachment for whisking cream, egg whites and sugar
________9. A kitchen appliance that is used for preventing bacterial contamination.

________10. A heavy based frying pan normally of cast iron or copper, with rounded sloping
sides used only for making omelets.

-The teacher let the students report their group work and checked their activity.

*Presentation of the Lesson: (DAY 2) (Using PowerPoint Presentation)

*The teacher discusses to class the different tools, utensils and equipment with their
corresponding functions needed in egg preparation

ANALYSIS:

1. Why is it important to know the different functions of each tool, utensils and
equipment needed in Egg Preparation?

2. How are you going to prepare the kitchen tools, utensils, and equipment before
cooking egg dishes?

3. Why is cleaning and sanitizing important in preparing all the kitchen tools, utensils, and
equipment?

VALUING – Cleanliness is Next to Godliness

ABSTRACTION: (DAY 3)

REVIEW KEY POINTS

The teacher asked some questions to the students to test if the students understood the lesson.
(Oral Recitation)

1. Who can give 5 examples of kitchen tools with each use.

2. What are the different kitchen utensils? And give each function.

3. What are the different kitchen equipment? And give each function

4. How are you going to carry out your workplace training?

5. Who can give the steps in mechanical dishwashing and manual dishwashing?
 ASSESSMENT (DAY 4)

Learner’s may refer to page 11-12 in Cookery Module (week 4&5)

APPLICATION (DAY 5)

Learner’s may refer to page 13-14 in Cookery Module(week(4&5)

Prepared by: HAYDEE A. YAP Reviewed by: RITCHIE C. BARRERA,Ph.D.