CLEARNING OUTCOMES:

At the end of the lesson, the students will be able to:

 Identify types of tools, equipment and paraphernalia (3hours)
 Classify the types of appropriate cleaning tools and equipment based on their
uses (4 hours)
 Describe the various types of kitchen tools, equipment, and paraphernalia
(4hours)

1. CONTENT

Topic: Utilize appropriate kitchen tools, equipment, and paraphernalia

2. REFERENCE
K TO 12 Basic Education Home Economics Cookery (NC II) Curriculum Guide

3. PROCEDURE

Teacher’s Activity Student’s Activity

A. Introduction:

Good Morning, Grade 8 Good Morning Ma’am!

Go to your proper sits, because today, we will

be having an active discussion.

Let us bow our heads and lets us pray. Yes, Ma’am.

I will be you’re teacher for this session. Are

you ready? Yes, Ma’am.

B. Motivation Activity:
Video clip presentation
1.Today, you will watch a video presentation
and I would like to you to observe carefully The students watch the short video
that will be prepared. If possible, take down presentation.
important notes which you can use in a quiz
that you will do later.

2.What is the video presentation all about?

Ma’am the video is all about making a simple
recipe that use of various kitchen tools,
equipment and paraphernalia.
D. LESSON PROPER
Our lesson today Ubbing is all about utilize
appropriate kitchen tools, equipment, and
paraphernalia. So what do you know about
our topics ubbing? (Students will raised his/her hands)

Yes?

Ma’am what I know is all about preparing

foods using the kitchen tools, equipment and
Very good! Preparing foods using the kitchen paraphernalia
tools, equipment and paraphernalia is one of
the example of our topic now I will discuss
the Utilize Appropriate Kitchen tools,
Equipment and Paraphernalia Are we clear? Yes Ma’am

Now let’s proceed our discussion so the

correct usage of various kitchen tools,
equipment, and paraphernalia is we need to
sanitize first the kitchen tools, equipment and
paraphernalia before we use to cooked or to
prepare foods Maawatan u ubbing?
Yes Ma’am

A kitchen utensil is a small hand-held used

for food preparation. Common kitchen tasks
include cutting food items to size, heating
food on an open fire or on a stove, baking,
grinding, mixing, blending, and measuring

COOKING EQUIPMENT means equipment,

devices or appliances that can be utilized to
prepare a meal within a dwelling unit and
includes a sink, counter-top, gas or electric
range or stove
Paraphernalia
miscellaneous articles, especially the
equipment needed for a particular activity.
That’s the meaning of the kitchen tools,
equipment, and paraphernalia.

Naawatan ubbing? Yes Ma’am

I’m going to give the example of kitchen

tools, equipment, and paraphernalia are:

Colander
Whisk
Dipper
Tongs
Blender
Measuring spoon
Peeler
Spatula
Cutting Board
Spoon
Fork
Knife
Food Processor

Did you understand the example of kitchen Yes Ma’am

tools, equipment, and paraphernalia ubbing?

So can you give me the example of kitchen

tools, equipment, and paraphernalia that I Students will raised his/her hands
give the discussion

Yes? The example that you give ma’am is colander,

whisk, dipper, tongs, blender, measuring
spoon, peeler, spatula, cutting board, spoon,
fork, knife, and food processors.

Very Good!

Next is the uses of kitchen tools, equipment,

and paraphernalia

Colander used to rinse vegetables or strain

foods such as pasta.
Whisk used to mix ingredients

Dipper used for dipping liquid

Tongs help users grab onto foods to lift, flip,

toss, or serve them without hand contact.

Blender used to mix, crush, purée or emulsify

food and other substances.

Measuring Spoon to measure small

quantities of both dry and liquid ingredients.

Peeler to remove the outer layer (the "skin" or

"peel") of some vegetables such as potatoes,
broccoli stalks, and carrots, and fruits such as
apples and pears.

Spatula use to mix, scrape, flip, or spread

ingredients.

Cutting board used during food preparation or

service to protect countertops and other
surfaces from damage while slicing food
items.

Spoon used in food preparation to measure,

mix, stir and toss ingredients and for serving
food.

Fork used for poking, stabbing and cutting

soft-ish foods.

Knife is used for cutting, chopping, dicing,

slicing, mincing, peeling, separating, and
other kitchen tasks

Food processors used shredding, kneading,

dicing and grinding

That’s the uses of kitchen tools, equipment,

and paraphernalia so can you give me at least Ma’am
3 example students

Yes?
The kitchen tools, equipment and
 paraphernalia uses that I heard in discussion
ma’am first dipper used for dipping liquid
second is whisk used to mix ingredients lastly
is Spatula use to mix, scrape, flip, or spread
ingredients and many more ma’am.

Very Good ubbing! It seems that you have

understood our topic well. Are you ready for
an activity?

EVALUATION:
Instruction: Match the kitchen tools or equipment in Column A with appropriate uses in
column B.

COLUMN A COLUMN B

1.Rotary egg beater A. A device used for beating small

amount of eggs or batter.
2. Scrapper B. A rubber oil silicone tool used to
blend or scrape the food from the
bowl.
3.Dredgers C. Tools used to shake flour, salt, and
pepper in meat, poultry, and fish.
4.Flipper D. A tool used to turn or flip food
without piercing it.
5.Spatula E. A tool used to level off ingredients
when measuring and spread frostings
and soups.
6.Whisks F. Tool used for blending, mixing ,
whipping eggs or batter, and for
blending gravies, sauces, and soups.
7.Wooden spoons G. Tools made of hard wood which are
used for creaming, stirring, and
mixing.
8.Baster H. A tool handy for returning some of the
meat or poultry juices from the pan
back to the food.

IV. TABLE OF SPECIFICATIOM

Topic/ No % of N Rememb Understa Apply Analyz Evaluatin Creati Item of
Objectives of Item o. ering nding ing ing g ng replace
hou s of ment
rs It
e
m
s
Identify 3 25% 5 1,2,3,4, 1-5
types of 5
tools,
equipment
and
paraphernali
a.
Classify the 4 33% 4 6,7,8,9,10, 6-14
types of 11,12,13,1
appropriate 4
cleaning
tools and
equipment
based on
their uses.
Describe the 5 42% 6 15,16,1 15-20
various types 7,18,19
of kitchen ,20
tools,
equipment
and
paraphernali
a
Total: 12 100 20 0 0 0 5 9 6 20
%

V. TEST
Multiple choice:
Direction: Choose the BEST answer for the following question. Write the only the letter of the
correct answer.
1.Which of the following is an example of a small kitchen tool?
a. Blender
b. Oven
c. Refrigerator
 d. Stove
2. What is the purpose of a colander in the kitchen?
a. Slicing vegetables
b. Draining pasta
c. Mixing Ingredients
d. Grating cheese
3. A spatula is commonly used for:
a. Cutting vegetables
b. Mixing ingredients
c. Flipping pancakes
d. Grating cheese
4.Which of the following is an example of a cutting tool?
a. Rolling pin
b. Whisk
c. Grater
d. Knife
5.Which kitchen tool is commonly used for whisking eggs or mixing ingredients?
a. Peeler
b. Tongs
c. Whisk
d. Can opener
6.Which of the following is the best tool to use when chopping vegetables?
a. Knife
b. Blender
c. Food Processor
d. Cheese Grater
7.What is the most appropriate equipment to use when cooking pasta?
a. Saucepan
b. Dutch Oven
c. Wok
d. Colander
8.Which of the following is the best tool to use when mixing batter?
a. Whisk
b. Rubber spatula
c. Metal Spatula
d. Stand mixer
9.What is the most appropriate equipment to use when cooking a steak?
a. Grill
b. Panini Press
c. Slow Cooker
d. Skillet
10.Which of the following is the best tool to use when slicing meat?
a. Knife
b. Meat slicer
c. Cheese Slicer
d. Bread Slicer
11.What is the most appropriate equipment to use when making a cake?
a. Mixing Bowl
b. Measuring Cups
c. Baking Sheets
d. Cake Decorating Tools
12.Which of the following is the best tool use when straining liquids?
a. Colander
b. Strainer
c. Food Mill
d. Blender
13.What is the most appropriate equipment to use when cooking rice?
a. Saucepan
b. Dutch Oven
c. Rice cooker
d. Slow Cooker
14.Which of the following is the best tool to use when pureeing foods?
a. Blender
b. Food Processor
c. Immersion Blender
d. Whisk
15.Which of the following is the best tool to use when chopping vegetables
a. A chef’s knife
b. A paring knife
c. A cleaver
d. Food processor
16.What is the best way to measure the temperature of a roasting chicken?
 a. Use a meat thermometer
b. Check the color of juices running out of the chicken
c. Use a kitchen thermometer to measure the oven temperature
d. Check the chicken’s internal temperature by cutting into it
17.What is the purpose of a bain- marie?
a. To cook delicate sauces
b. To cook pasta
c. To roast meat
d. To cook vegetables
18.Which of the following is the best tool to use when whisking eggs?
a. A fork
b. A whisk
c. A hand mixer
d. A stand mixer
19.What is the best way to prevent cross-contamination in the kitchen?
a. By washing your hands frequently
b. By using separate cutting boards and utensils for different types of food
c. By cooking all food to a minimum internal temperature of 165 F (74C)
d. By not letting raw meat come into contact with cooked meat
20.What is the purpose of pastry brush?
a. To brush pastry dough with egg wash
b. To spread butter on pastry dough
c. To sprinkle toppings on pastry dough
d. To brush meat with marinade

Performance Task: Utilize appropriate kitchen tools, equipment, and paraphernalia to prepare
an omellete.
Task Description:
1. Gather all necessary ingredients and kitchen tools.
2. Crack the eggs into a bowl.
3. Whisk the eggs using a whisk or a fork.
4. Heat a pan over medium heat and add butter.
5. Pour the Whisked eggs into the pan.
6. Cook the eggs until they’re set, then fold the omelette in half.
7. Serve the omelette on a plate.
Criteria Excellent Good Satisfactory(3 Needs Unsatisfactory(
(5pts) (4pts) pts) Improvements 1pts)
(2pts)
Use of Used all Used most Used some Used few tools Did not use
Kitchen tools tools tools correctly correctly and safely tools correctly
Tools correctly correctly and safely or safely
and safely and safely
Techniq Demonstra Demonstra Demonstrated Demonstrated poor Demonstrated
ue ted ted good satisfactory technique on most poor technique
excellent technique technique in steps on all steps
technique in most some steps
in all steps steps
Cleanlin Kept work Kept work Kept work Work area was Work area was
ess area clean area area often messy and messy and
and mostly somewhat disorganized disorganized at
organized clean and clean and all times
at all times organized organized
Final Omellete Omellete Omellete is Omellete is Omellete is not
Product is cooked is cooked cooked undercooked/overco cooked properly
perfectly well but satisfactorily oked and lacks and lacks any
and presentatio but lacks presentation presentation
presented n could be good
well improved presentation