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DLL Cookery

This lesson plan discusses tools, equipment, and utensils needed for preparing desserts. The objectives are for students to demonstrate understanding of the knowledge, skills, and attitudes required for dessert preparation and to identify the different tools, equipment, and utensils needed and their uses. The content will cover the various tools, equipment, and utensils used in dessert making. Students will practice identifying these items and their proper uses. Formative assessment will evaluate the students' mastery of distinguishing kitchen utensils from equipment.

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Alodie Dela Raiz Asuncion
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2K views2 pages

DLL Cookery

This lesson plan discusses tools, equipment, and utensils needed for preparing desserts. The objectives are for students to demonstrate understanding of the knowledge, skills, and attitudes required for dessert preparation and to identify the different tools, equipment, and utensils needed and their uses. The content will cover the various tools, equipment, and utensils used in dessert making. Students will practice identifying these items and their proper uses. Formative assessment will evaluate the students' mastery of distinguishing kitchen utensils from equipment.

Uploaded by

Alodie Dela Raiz Asuncion
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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School ISULAN NATIONAL HIGH SCHOOL Grade Level GRADE 9

DAILY Teacher ALODIE D. ASUNCION Learning Area TLE - COOKERY


LESSON Teaching Dates and January 27, 2020 (10:50 – Quarter FOURTH
LOG Time 11:50am)
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills,
and attitudes required in preparing desserts

B. Performance Standards Knowing the different tools, equipment and utensils needed in
preparing desserts and each uses

C. Learning Competencies/Objectives Write Identify tools and equipment needed in preparing desserts
the LC code for each

II. CONTENT
Tools, equipment, and utensils needed in preparing deserts

III. LEARNING RESOURCES


A. References
1. Teacher’s Guide pages 9-10
2. Learner’s Material pages 190-195
3. Textbook pages
4. Additional Materials from Learning Resource
(LR) portal Pictures, Slideshow, Internet
B. Other Learning Resources

IV. PROCEDURES
A. Reviewing previous lesson or presenting the - What are the different storing techniques of sandwiches?
new lesson - When you heard the word “dessert” what comes first to your mind?
B. Establishing a purpose for the lesson We have the different tools, utensils and equipment needed in dessert
preparation, what do you think are those?
C. Presenting examples/ instances for the new Showing pictures of different kitchen tools, utensils and equipment.
lesson Give the possible uses of each tools, utensils and equipment posted on
the board
D. Discussing new concepts and practicing new Let us see if the uses you’ve given is suit to each utensil, tool and
skills #1 equipment as we go along with our lesson

E. Discussing new concepts and practicing new


skills #2

F. Developing mastery What is the difference between kitchen utensils and kitchen
(Leads to Formative Assessment 3) equipment?

G. Finding practical applications of


concepts and skills in daily living

H. Making generalizations and Tools, Equipment, and Utensils needed in preparing


abstractions about the lesson desserts/sweets
Everyone should be familiar with the tools, equipment and
utensils needed in preparing desserts. Every pastry chef must
have these tools, utensils, and equipment for efficient preparation
of desserts. Each tool is designed to perform a specific job in the
kitchen. (pages 190-194 LM)
I. Evaluating learning Write the correct name of the tool/equipment given its uses and
function below. Write your answers on you test notebook.
(see page 194-195 LM)
J. Additional activities for application
for remediation

V. REMARKS

VI.REFLECTION
A. No. of learners who earned 80% in the
evaluation.

B. No. of learners who require additional


activities for remediation who scored below
80% of the lesson.

Prepared by:

ALODIE D. ASUNCION
Subject teacher Checked by:

MARITES C. BUYCO
TLE Dept. Head

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