Date: September 18, 2019 Time: 1:40 – 2:40 p.m.

Section: Sampaguita

Lesson Plan in TLE 8

(EXPLORATORY IN BREAD AND PASTRY)

I. Objectives
a. Content Standard: The learner demonstrates an understanding the use and maintenance
of equipment in Bread and Pastry.
b. Performance Standard: The learner independently use and maintain tools, equipment
and materials in Bread and Pastry according to standard operating procedures.
At the end of the lesson, the students are expected to:
a. Identify tools and equipments according to classification/specification and job requirements
b. Observe safety of tools and equipments in accordance with manufacturer’s insructions
c. List down functional and non-functional tools
II. Subject Matter
a.) Topic: Check condition of Tools and Equipments
b.) Time Allotment: 1 hour
c.) Reference: Retrieve from http://www. Google search.com
d.) Materials: Visual Aid, chalkboard, eraser ,chalk, pictures of baking tools and equipments,cut letters
III. Learning Procedure
Teacher’s Activity Student’s Activity
A.) Preliminary Activities

Opening prayer
(The teacher will call one student to lead the (One student will lead the prayer)
prayer)
Thank you _______________.
Greetings
Good afternoon class!Magandang Buhay! Good Afternoon Ma’am !Magandang Buhay!
“Before you sit down, please pick up the pieces of (The student will pick up the pieces of paper)
papers under your chair”

Checking of attendance ( The teacher will ask the “There’s no absent ma’am”
students who monitored the attendance)

“How’s your day? Is it good?” “Yes Ma’am”

Review/Recall
Give me atleast 5 ingredients in baking cakes.
1. Sugar 4. Baking powder “The students answer the question by raising their
2. Milk 5. Butter hands”
3. Chocolate
Ok!Very Good!

Motivation
Energizer
Class do you sing? “ Yes Ma’am”

Alright. How about the song “Mary had a little “No Ma’am”
lamb’, do you know or heard it? “Yes I love to sing Ma’am”
“Yes Ma’am I know that song”
So, some of you know the song. Class can you “ No ma’am I haven’t heard it.”
please sing it for the others to know. “

Ok!That’s good to hear, let’s start .One, two, three “Yes Ma’am I will lead the singing ma’am.”
sing

Amazing, now that you already know the song, I Mary had a little lamb little lamb little lamb
want you to rephrase it by changing the lyrics. Like Mary had a little lamb little lamb little lamb
this! Mary had a little lamb its fleece was white as snow

Mary baked a yummy cake yummy cake yummy Mary baked a yummy cake yummy cake yummy
cake cake
Mary baked a yummy cake yummy cake yummy Mary baked a yummy cake yummy cake yummy
cake cake
Mary baked a yummy cake using the different Mary baked a yummy cake using the different
tools tools

That’s wonderful class. We’ve practice your talents One two three
in singing huh. I noticed that you really enjoyed One two three
and for that I want you to give yourselves a Maganda maganda/Pogi pogi
“ Maganda clap” and “ Pogi clap”
Did you know how to do it?
(The teacher will demonstrate it)
Now that you know, I want you to try it. Ready
class… start

Awesome, now that you’ve energized please take

a sit. “Thank you ma’am”

“Are you ready for our new lesson today?” “Yes ma’am”

“The teacher will present the objectives of the
lesson ”
B.) Activity
Class have you tried buying kitchen tools
and equipments in the mall or department
store?
“ The students will read the objectives of the
lesson”
“The students will raise their hand and answer the
question”
 What tools and equipments did you “Mixing bowl ma’am”
bought? “Wooden spoon ma’am’
Etc.
Impressive!Since you have more ideas
about Kitchen tools and equipments, let me
group you into 7. I have here a picture
puzzle and cut out letter, each group will
be given a pair of picture puzzle and a “The students will raise their hands to answer the
letter. The game is called “MIX and FIX”, following questions”
what you are going to do is, within 10
seconds you need to guess the correct word
and assemble the picture base on the
definition that I will present.
“Are you ready class” “ Yes ma’am”
1. This is important in the kitchen. It is easy to use
in cutting if it is sharp.
2. It is made of different materials such as wood or
plastic. It is used to cut/chop ingredients but it is “The students will listen to the teacher properly”
important to have a separate tool for meat and
vegetables to prevent germs and cross
contamination.
3. It is necessity in the kitchen and of various sizes
which come in glass, metal or plastic. An angled
one is easy to read when measuring liquids. It is
also use in determining the correct amount of dry
or wet ingredients.
4. It is long handled ,wooden or plastic which is
necessary for mixing and stirring. Others are
slatted used for draining serving soups and gravies,
and keeping pasta separated. It is also used in
mixing sauces, pancake batter and whipping egg
whites.
5.It is used for many jobs including turning food
and come in a variety of sizes. It comes in different
materials like metal or plastic and their purpose is
to slide under food like burgers, cookies or
pancakes
6. It is essential in every kitchen and is useful for
mixing ingredients and also for serving food.
These come in many colors and materials from
stainless steel, to plastic or colored glass. “The students will listen carefully to the teacher”
7. It is used for draining liquid from canned or
cooked vegetables and pasta.
8. Miscellaneous Tools
 A grater for shredding ,shaving and zesting is
a versatile tools to have in the kitchen. Also, useful
is a can opener, and bottle opener. A potato masher
and vegetable peeler are always part of a well- “The students will listen to the teacher properly
stocked kitchen. A kitchen timer is important for and ask if there’s a question about the topic”
timing recipes accurately. A meat thermometer will
assure the proper temperature for food safety.
“The teacher discuss the specification of tools,
safety of tools and equipment and the safety
measures in the use of tools and equipments”
Safety of tools and equipments:
Reasons:
1. Good quality service
2. Sanitation
3. Fire prevention
4. Safety
5. Less cost of production
Safety measures in the use of tools and equipment
1. Store knives, choppers and cutting blades in
designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly.
Report kitchen equipment that are not functioning.
4. Handle fragile tools made of glass with care.
Those with breaks should be discarded.
5. Store tools and equipment in a clean dry place.
Do not keep them when wet.
C. Analysis
“The teacher will ask these following questions:”
1.Which of the tools and equipment is you
considered the most commonly used at home?
2. How important for us to follow the safety
measures in using kitchen tools and equipments? “The students will raise their hand to answer the
3. Why should we specify our kitchen tools questions”
and equipments?

D. Abstraction/Generalization
“Now that you have already knowledge about
specification of tools, safety of tools and
equipments and safety measures of using tools and
equipments, can you give the different
specification of tools?
_______, you’re raising your hand
. “The different specification of tools are;
1. knives
2. cutting boards
3. measuring cups/measuring spoons
4. spoons and whisks
How can we show the relevance of each tool and
5. Tongs and spatulas
equipments in our daily lives?
6. Mixing bowls
E. Application 7. Colander
“Let the students think of kitchen tools and
8. Miscellaneous tools such as grater, can opener,
equipments available in their home”Let them
identify the functional and non-functional tools and bottle opener, potato masher, vegetable peeler and
equipments and try to identify its defect. Some kitchen timer.
students will share it to the class.
“ Anyone wants to volunteer?”
Are there any questions or clarifications about the “ I want to share ma’am”
lesson?
If there is no question, everybody get ¼ sheet of
paper for our short quiz

IV. Evaluation

Direction: Write the letter T if the statement is

“ Yes ma’am”
correct and letter F if the statement is wrong.

1. Have separated cutting board for meat and “ No ma’am”

vegetable to avoid contamination
2. Colander with stand is preferable to use so the
fruits on vegetables don’t sit in the liquid
3. Safety in the workplace is only the teachers’
concern
4. Food borne disease is the result of poor
sanitation in the use of tools and equipment.
5. Do not store tools when wet in cabinet. It may “The student will answer the quiz given”
result into damage.

V. Assignment

“Every body get your notebook and copy your

assignment”

“Visit a bakery nearby your house” Have an

interview by asking the ff.questions:
1. What are the tools and equipments available
in your bakery?
2. What practices you are doing to avoid
accidents in your bakery?
3. What will you do if there are defective tools
and equiments in your bakery?
4. Where did you put your tools and equipments
after using?
 “The students will copy the assignment in their
notebook”

Prepared by:

YVONNIE A. PANTINOPLE
Subject Teacher

Checked by:

JOLLAN N. DOMINGO
School Head