Carlos F.

Gonzales High School

Maguinao, San Rafael, Bulacan
Subject: TLE Grade Level: 9 Week: 2 Quarter: 1st
Specialization: Cookery-9 Teacher: Sheryl R. Fulgencio

MONDAY TUESDAY Wednesday THURSDAY-FRIDAY

Date: September 4, 2023 Date: September 5, 2023 Date: September 6, 2023 Date: September 7-8, 2023
JAD SAP CIT AQU AQU SAP CIT OBS AQU OBS SAP CIT JAD CIT SAP OBS JAD
Note: _____________________ Note: _____________________ Note: _____________________ Note: Fri-OBS,JAD,AQU

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
B. Performance Standards The learners independently demonstrates common competencies in cookery as prescribed in TESDA Training Regulation.
LO 1. Clean, sanitize, and LO 1. Clean, sanitize, and LO 1. Clean, sanitize, and LO 1. Clean, sanitize, and
C. Learning Competencies/
store kitchen tools and store kitchen tools and store kitchen tools and store kitchen tools and
Objectives
equipment equipment equipment equipment
D. Learning Code: TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1 TLE_HECK9KP-Ia-1
II. CONTENT
1.Recognize kitchen tools and 1.Recognize kitchen tools and 1.Recognize kitchen tools and 2. identify the chemicals
equipment to be cleaned and equipment to be cleaned and equipment to be cleaned and to be utilized in cleaning and
Sanitized. Sanitized. Sanitized sanitizing kitchen tools and
 Cooking Materials  Kitchen Tools-Continuation  Kinds of knife equipment
 Kitchen Tools  Measuring tools  Equipment  Cleaning compound
Methods of cleaning and
sanitizing kitchen tools and
equipment
III. LEARNING RESOURCES
A. References Pages: A. References Pages: A. References Pages: A. References Pages:
TG: p.6 TG: P.7 TG: p.6 TG: P.7
LM: pp.3-9 LM: pp. 10-11 LM: pp. 11-12 LM: pp. 11-12
Textbook: Textbook: Textbook: Textbook:
Pages: Pages: Pages: Pages:
LRMDS: LRMDS: LRMDS: LRMDS:
Other Other Other Other
References: References: References: References:
Instructional Materials/Devices Module 1-Kitchen Tools and Module 1-Kitchen Tools and Module 1-Kitchen Tools and
use/d Equipment (Quarter1) Equipment (Quarter1) Equipment (Quarter1) Module 2- Cleaning and sanitizing
 Pictures and actual sample of cooking Pictures and actual sample of kitchen
materials and kitchen tools and visual tools, measuring tools , knives and Pictures and actual sample of
aids
IV. PROCEDURES
Recall different kitchen tools at home
A. Reviewing previous lesson or
presenting new lesson
4 Pictures 1 Word. Directions: Study
the pictures below. Find the hidden
word behind the 4 pictures and place
your answer in a separate sheet of
paper.
B. Establishing a purpose for the
lesson
Kitchen Tools and Equipment
(Quarter1)
visual aids kitchen knife and equipment and
visual aids Computer, Projector, sample
Cleaning compound and Learner’s
Module
What are the different sample of What are the different types of
What is cooking materials? measuring tools measuring tools?
What are the different kitchen tools What are the types of knife?
that already discussed? What are the different equipment
used in preparing an appetizer?
Differentiate tools from equipment. Brainstorming: What will you do in
Puzzle: Re arrange the following order to remove the unnecessary
words to form a new word. materials from a surface, such as
tools dish, glass or cutting board.
equipment
N E C H I T K
S T O L O Mention an example of tools and
equipment in the kitchen.

Answer: Kitchen tools

Name and classify the following as
supplies or material

C. Presenting examples / instances
of the new lesson
D. Discussing new concepts and
practicing new skills # 1
What is cleaning?
What is cooking materials? How wiil you get the exact measure of What are the different sample of
What is kitchen tools? ingredients? knives in your kitchen at home? Mention and describe the different
a. Milk cleaning actitvity at home/ school.
b. Water
c. Sugar How will you perform the task?
d. Powdered milk
e. Flour Cite some cleaning tools/ materials
used.
Class Discussion on Cooking Reporting: Select students will report/ Picture parade of different kitchen Class Discussion: Class Discussion
materials. Use the concept map in present the different sample kitchen knives. on Cleaning Compound.
discussing the different characteristics tools and measuring tools.
of cooking materials. Discussion of each function. Cleaning Meaning

E. Discussing new concepts and
practicing new skills #2
F. Developing Mastery (Leads to
Formative and Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
Actual sample of tools also will be compound
presented for further understanding of
the lesson.
Show sample of cleaning compound
for further understanding
https://www.google.com/search? Video Viewing on d steps in washing
q=kitchen+knife&rlz=1C1CHBF_enP the dishes
H894PH894
Picture parade of kitchen tools. The Picture Parade: Picture Parade of Discussion on the different kitchen
students will identify the cooking different types of knives. The students equipment.
materials of each kitchen tool/ utensils. will name the knife and give its Discussion on:
function. Methods on cleaning equipment tips
and warning
www.google.com.ph/search?
biw=1034&bih=615&tbm=isch&sa=1& https://www.google.com/search?
ei=mt8XW5mMIsHH0AS246HICA&q= q=kitchen+knife&rlz=1C1CHBF_enPH
shears&oq=shears&gs_l=img.3...627 894PH894
Answer Activity 1 in the module
The students will name the actual What are the tools used for measuring Answer the activity2 on page 15 on
kitchen tools and give its uses. the dry ingredients? liquid Ingredients? the module
Lets Group Together
What are the types of knives?
Measurin Cutting Mixing
g tools tool Tool
Proper kitchen tools should be used on Smart using of measuring tools is Smart using of kitchen knife and
every kitchen task to make the work necessary in preparing foods and to equipment is necessary in
faster. get the desired taste of the food that preparing foods and to get the

A kitchen tools is a small
handheld tool used for food
preparation. Common kitchen tasks
include cutting food items to size,
H. Making generalizations and
heating food on an open fire or on a
abstraction about the lesson
stove, baking, grinding, mixing,
blending, and measuring; different
utensils are made for each task.
we will prepare. Appropriate knife desired taste of the food that we will
should be used to make the work prepare. Appropriate knife and
faster. equipment should be used to make
the work faster.
The process of calculating and The different kitchen knife has a The right cleaning agent must be
determining the specific amount of an specific function in the preparation selected because not all cleaning
ingredient required by using a of foods. Equipment in the kitchen is agents can be used on food-contact
standard measurement device, such usually run through the use of surfaces.
as measuring spoon, measuring cup electricity
or measuring utensils.
Measuring spoons are available in a
variety of sizes and materials.

I. Evaluating Learning
J. Additional Activities for
application or remediation
V. REMARKS
Performance Test: Identify the
following measuring tools and some
types of knives.
Note: The teacher will show an actual
kitchen tools.
Draw and name the different kitchen
tools in a long bond paper.
Paper and Pen: Identify the following Paper and pen- 10 item quiz Paper and pen- 10 item quiz. True or
kitchen tools and measuring tools. 10 Multiple choice false
item quiz
Note: The teacher will show an actual
kitchen tool/ measuring too
Draw and name the different Answer activity 2 and on Module 1-
measuring tools in a long bond paper Kitchen Tools and Equipment- Record a video while performing the
pp.15-16 correct way of washing the dishes.
Localization: Draw sample of
measuring tools used in different What is cleaning?
ethnic group. How each tool use in the What are the different sample of
kitchen/ cooking cleaning compound?

VI. REFLECTION
JAD SAP CIT AQU OBS JAD SAP CIT AQU OBS JAD SAP CIT AQU OBS JAD SAP CIT AQU OBS
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons
worked? No. of learners who have
caught up with the lesson.
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve.?
G. What innovation or localized
materials did I use, discover which
I wish to share with other teachers?
Prepared by:

SHERYL R. FULGENCIO
Master Teacher I

Checked by:
MARCO ANGELO I S. GALICIA
HT- III /TLE Department
Date:______________
Noted by:

CESAR V. VALONDO
Principal IV
Date:__________________