Davao Oriental State University

A. Y. 2022-2023

Detailed Lesson Plan in TLE Food Technology 9

QUARTER 3 LESSON 1
By: Angelyn A. Villocillo

I. OBJECTIVES:
A. CONTENT STANDARD
 The learner demonstrates understanding of core concept and underlying
theories in preparing and presenting gateaux,tortes and cakes
B. PERFORMANCE STANDARD
 The learner demonstrates competencies in preparing and presenting
gateaux,tortes and cakes
C. LEARNING COMPETENCY:
LO1. PREPARE SPONGE AND CAKES

D. LEARNING OBJECTIVES
At the end of 60-minute period, the students are expected to:
a) identify the different kinds of baking tools and equipment;
b) discuss the following uses of baking tools and equipment; and
c) perform the proper using of baking tools and equipment for specific
baking purposes.

E. LC CODE : TLE_HEBP9- 12TC-IIIa-f-7

II. Subject Matter
a. Topic: Baking Tools and Equipment

b. References: Competency-Based Learning Materials Grade9_Bread

and Pastry Production_pp 1-20
c. Instructional Materials: Visual aids, Printed pictures and Laptop
d. Values Integration: Cooperation,Collaboration, Identifying, and
Understanding
 III. PROCEDURE:
Teacher’s Activity Student’s Activity

1. PRAYER
May I request everyone to stand for a short
prayer. In the Name of the Father, and of The
Son and the Holy Spirit...
(The students will do the sign of the cross
(for Catholics).
We worship and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless your
students with witty brain to think fast and an
inquiring mind to be curious on whatever
knowledge they will learn today. ... In the
name of Jesus Christ, our Savior.

2. GREETINGS

Good morning, class!

“Good morning, Ma’am Villocillo”
How are you today?
We're fine and we feel so blessed today
ma’am !

Before you take your seats, please pick up

the pieces of paper and please arrange your
chairs properly. (The students will arrange the chairs and
pick up papers or trash)
All right, you may now take your seats.
"Thank you, ma’am,"
(Students will sit down)
3. CHECKING OF ATTENDANCE

Now let’s check your attendance,

May I know whore the absent today ?
“No absent ma’am”

4. CLASSROOM MANAGEMENT

In order for us to have smooth transition of

today's lesson, class please remind yourself
to:
1. Raise your hand if you want to answer to
be recognized.
2. Listen carefully if someones talking in front
of you.
3. Be respectful
Is that clear?

5. Review “Yes ma’am”

Last time we've discussed about the

A. Motivation:

Thank you for your participation. Now, let's

proceed to our new topic this morning! Lets
have a game.
Direction: Study each picture well. Supply the
missing letter to complete the word.
I’ll call a student who will answer.
Am I clear class?

(The teacher will call the students to answer) Yes ma’am!

1. __ P __ T__L__A

2. B__E__ __ __ R

3. S __F__ __ R

4. __R__T__E__R

5. __V__ __
(After the activity, the teacher will ask
question)

This game is connected to our topic today.

Now, what do you think our new topic for (The students will raise their hands)
today?
(The students answer may vary)
Yes Lucille ?

Ma’am I guess our topic for today is all

about kitchen tools.

Exactly!
B. PRESENTATION OF THE NEW LESSON

Yes, that’s right ! Our new lesson today is all

about Baking tools and Equipment

But before anything else, let us read first our

objectives.

Everybody read the objectives.

(Students are reading)

At the end of 60-minute period, the students

are expected to:
a) identify the different kinds of
baking tools and equipment;
b) discuss the following uses of
baking tools and equipment; and
c) perform the proper using of
baking tools and equipment for
specific baking purposes.
Thank you, class,

(The teacher will show a pictures)

E. RAISING MOTIVE QUESTIONS

 Do you know what is this ?

 Yes ma’am ,it’s a tools for baking.

 Did you know how to use it properly?

Okay, thank you for your answers. (Students answer may vary)

C. LESSON PROPER Yes maam .

No maam.
I’ll divide the house into 3. Each group will
be given activity sheet, marker and
print-out pictures and tasked to do the
following within 10 minutes. Choose
one representative who will discuss
your answers.
CRITERIA SCORE
Discussed and identified 25 %
appropriately on the
different kinds of tools
and equipment for
cooking .

Now go to your group!

(The teacher will give the activity sheet)

Group 1
Objective: Recognize the different kinds of
baking tools and equipment
Materials: Print-out pictures, adhesive tape
and marker.
Procedures:
1. Identify the pictures of different kinds of
baking tools and equipment according to its
descriptions.

2. Paste the pictures of tools and equipment

to the space provided and give the proper
name.
3.Choose one representative demonstrate
your answers.

PICTURES USES
It is a kitchen
appliance made
either in glass or
plastic used in
blending and mixing
ingredients
thoroughly
It is made of either
glass or metal that
comes in different
sizes and shapes
which serves as a
container for the
batter and dough of
bakes products.

It is used for
opening canned
ingredients easily.

used for cooling

finished baked
products.
 a device used for
beating, blending,
mixing, stirring and
whisking.

used to grate food

into small pieces
like cheese,
chocolates and
other fresh fruits
and vegetables into
baked products.
It is made of
transparent glass or
plastic with
graduated
measurement on
the side which is
used for measuring
liquid ingredients in
large quantities.
Group 2
Objective: Recognize the different kinds of
baking tools and equipment

Materials: Print-out pictures, adhesive

tape and marker.
Procedures:
3. Identify the pictures of different kinds of
baking tools and equipment according to
its descriptions.

2. Paste the pictures of tools and

equipment to the space provided and
give the proper name.
3.Choose one representative demonstrate
your answers.
It is a set of cups
made of either
metal or plastic with
measurement
marked on each
side that is used to
measure both liquid
and dry ingredients
in smaller
quantities.

a set of spoons with

measurement
marked on each
side that is used in
measuring small
amounts of both
liquid and dry
ingredients.
It has sloping sides
made of either
glass or metal
which used for
mixing ingredients.

It is a kitchen
appliance having an
enclosed
compartment used
for heating, baking
and drying of food.
It is an all purpose
knife with a plain
edge that is used
for cutting fruits and
vegetables into
different sizes.
It greased resistant
paper placed in the
bottom of the pan
for ease in turning it
upside down.

Used for greasing

pans and spreading
of butter, oil or
glaze on food.
 It shaped container
used for icing or
whipped cream
easily in a cake.

Group 3
Objective: Recognize the different kinds of
baking tools and equipment

Materials: Print-out pictures, adhesive

tape and marker.
Procedures:
1.Identify the pictures of different kinds of
baking tools and equipment according to
its descriptions.

2. Paste the pictures of tools and

equipment to the space provided and
give the proper name.
3.Choose one representative demonstrate
your answers.

- is a pointed metal
or plastic tube
connected to the
opening of the
piping bag which is
used to form
different desired
designs based on
the number and
size of the tips.
It is a kitchen
appliance that is
used for keeping
the food cold and
helping baked
products stay fresh
longer.

used for removing

bits of mixed
ingredients on sides
out of the mixing
 bowl.
used for separating
coarse particles of
dry or liquid
ingredients.

is a device used for

measuring
ingredients in large
quantities.

is a device used for

measuring
ingredients in large
quantities.

is a form of stiff, thin

wire loops attached
to a handle used to
beat or whip egg
whites or cream
and blend
ingredients of
baked products.
It come in various
sizes and suitable
for different types of
mixing.

Alright, go back to your seats lets check if

your answers are correct!
PICTURES USES
It is a kitchen
appliance made
either in glass or
plastic used in
blending and mixing
ingredients
thoroughly
It is made of either
glass or metal that
comes in different
sizes and shapes
which serves as a
container for the
batter and dough of
bakes products.

It is used for
opening canned
ingredients easily.

used for cooling

finished baked
products.

a device used for

beating, blending,
mixing, stirring and
whisking.

used to grate food

into small pieces
like cheese,
chocolates and
other fresh fruits
and vegetables into
baked products.
 It is made of
transparent glass or
plastic with
graduated
measurement on
the side which is
used for measuring
liquid ingredients in
large quantities.
Group 2
It is a set of cups
made of either
metal or plastic with
measurement
marked on each
side that is used to
measure both liquid
and dry ingredients
in smaller
quantities.

a set of spoons with

measurement
marked on each
side that is used in
measuring small
amounts of both
liquid and dry
ingredients.
It has sloping sides
made of either
glass or metal
which used for
mixing ingredients.

It is a kitchen
appliance having an
enclosed
compartment used
for heating, baking
and drying of food.
It is an all purpose
knife with a plain
edge that is used
for cutting fruits and
vegetables into
different sizes.
It greased resistant
paper placed in the
bottom of the pan
for ease in turning it
upside down.

Used for greasing

pans and spreading
of butter, oil or
glaze on food.

It shaped container
used for icing or
whipped cream
easily in a cake.

- is a pointed metal
or plastic tube
connected to the
opening of the
piping bag which is
used to form
different desired
designs based on
the number and
size of the tips.
It is a kitchen
appliance that is
used for keeping
the food cold and
helping baked
products stay fresh
longer.
 used for removing
bits of mixed
ingredients on sides
out of the mixing
bowl.
used for separating
coarse particles of
dry or liquid
ingredients.

is a device used for

measuring
ingredients in large
quantities.

is a device used for

measuring
ingredients in large
quantities.

is a form of stiff, thin

wire loops attached
to a handle used to
beat or whip egg
whites or cream
and blend
ingredients of
baked products.
It come in various
sizes and suitable
for different types of
mixing.

Do you have any questions or clarification?

D. Application
Now, for your activity, with the same group,
choose one representative of your group to
perform the proper using of blender, hand
mixer and can opener.

RUBRICS: Yes ma’am.

Confidently able to perform and

demonstrated proper using of tools and
equipment -25 %

I am clear?
No ma’am.

E. Generalization

Do you have any questions, or clarifications (The students will answer)

about our discussion?

G.Values Integration:

What have you learned about our topic?

What did you realized?
Yes Pearl?

IV. EVALUATION

TEST I.
Directions: Read carefully and answer the
riddles in your answer sheet.
1. I am round.
I am bigger than plate.
They mix food on me.
What I am?
You are a _______________
2. I am heavy.
Everybody use me.
I help to cook and heat food.
What I am ?
You are a _______________
3. I am a chamber.
Bakers use me.
I help to cook and heat food.
What am I ?
You are a______________
4. I am a lifter.
I have spring
I help to determine the amount of food.
What am I?
You are a_______________
5. I am light.
Sometimes, I am transparent.
I help to resist any liquid reactions.
What am I ?
You are a_______________

TEST II.MATCHING TYPE

Directions: Match the uses of baking tools
and equipment in Column A with terms in
Column B. Write one the letter in your
answer sheet.

COLUMN A COLUMN B
____1. It is used to
grate food into small A. MIXING BOWL
pieces like cheese,
chocolates, and other B. SIFTER
fresh fruits/vegetables
into baked products. C. CAN OPENER
____2.It is used to
separate coarse D. COOLING RACK
particles of dry or
liquid ingredients.
____3. It is used for E. GRATER
opening canned
ingredients easily.
____4. It has sloping
sides which is used
for mixing ingredients.
____5. It is used for
cooling finished bake
products.
TEST III.ESSAY (5 POINTS)

 As a student, why is it
important to learn those
baking tools and equipment
in baking?
V. ASSIGNMENT

In a 1 whole sheet of paper

research about Mixing Methods
in making Cakes.

Is that clear?
Yes ma’am.
None ma’am.
Any questions?
Okay that's all for today! everybody stand.
Good bye and thank you ma’am Villocillo!
good bye class!