Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

DLP No.: Learning Area: Grade Level: Quarter: Duration: Date:
1 TLE 7 1st 4 hours June 9, 2018
Learning Competency/ies: LO 1. Identify standard measuring devices and Code:
kitchen tools
LO 2. Review the procedures in using standard
(Taken from the Curriculum Guide) measuring devices and tools.

Demonstrate understanding of/on:

Standard measuring devices’ kitchen tools and equipment

Key Concepts / Understandings
Checking and sanitizing measuring devices, kitchen tools and equipment
to be Developed Calibrating measuring devices, kitchen tools and equipment.

Adapted Cognitive Process

Domain Dimensions (D.O. No. 8, s. OBJECTIVES:
2015)

Remembering Rethink their knowledge about cooking utensils.

Knowledge
The fact or condition of
knowing something with
familiarity gained through Understanding
experience or association

Applying
Skills Identify the different kitchen tools and equipment.
The ability and capacity
acquired through deliberate, Analyzing
systematic, and sustained effort List all the important kitchen tools and equipment needed in cooking.
to smoothly and adaptively
carryout complex activities or
the ability, coming from one's
Evaluating
knowledge, practice, aptitude,
etc., to do something
Creating
Discuss the uses of each kitchen tools and equipment.

Attitude Valuing Maintain the proper usage of kitchen tools and equipment in working area.

Values Valuing Learn the importance of kitchen tools and equipment in daily life.

LESSON 1: USE OF STANDARD MEASURING DEVICE, KITCHEN TOOLS AND

EQUIPMENT LO1-Utilize kitchen tools and equipment
2. Content

3. Learning Resources Handouts, Pen, Laptop, Photocopies

4. Procedures
4.1 Introductory Activity
Opening prayer, Checking attendace, Seating arrangement
5 minutes
4.2 Activity
 Direction: Identify the word/s that best describes the following statements. Write your answer on a separate
sheet of paper.

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and
equipment. 2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
10 minutes 5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey
often referred to as cook's or chef's tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not
sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.
4.3 Analysis Have the pupils share their answers with the class.
Check their answers and provide the correct answers if any.
10 minutes Ask them how and where they got their answer on each step.
4.4 Abstraction Teacher will explain further the lesson. Let the students ask questions and share own information about the
5 minutes lesson.

4.5 Application Role Playing The class willl be divided into 5 groups.
5 minutes Each group will prepare a short skit demonstrating the proper use of kitchen utensils.
4.6 Assessment
Anlysis of Learners' Products What are the common kitchen tools you used everyday in cooking?
5 minutes
4.7 Assignment Enhancing / improving the
Understand and memorize each kitchen tools and equipments.
5 minutes day’s lesson
4.8 Concluding Activity
What have you learned in our lesson today?
5 minutes

5. Remarks

6. Reflections

A. No. of learners who earned 80% in the C. Did the remedial lessons work? No. of learners who have caught up
evaluation. with the lesson.

B. No. of learners who require additional activities

D. No. of learners who continue to require remediation.
for remediation.

E. Which of my learning 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:

Name: MARY JOY C. ADORNA School: CABNACALAN NIGHT HIGH SCHOOL

Position/
Designation:
GRADE-7 NARRA Division: SECONDARY SOUTH DISTRICT

Contact
Number:
0975-312-1827 Email address: marithe31vjosh@gmail.com