The lesson plan outlines teaching students about kitchen utensils and their materials. The objectives are for students to identify common utensils, understand their uses, and demonstrate proper usage. The teacher will show pictures of utensils and review their materials like stainless steel, glass, and plastic. Students will identify utensils in their kitchen and their materials. The class will then discuss the uses of various utensils like measuring cups and serving spoons. Students will be divided into groups to demonstrate proper utensil use and identify utensils in pictures for their assignment.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
ppt for cookery Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. What is cookery in TLE? Cooking or cookery is the art, technology, science, and craft of preparing food for consumption. Cooking is done both by people in their dwellings and by profession, cooks, and chefs in restaurants and other food establishments. What is the meaning of cookery course?
This is a technical-vocational program that develops skills in planning, preparing, cooking and serving various menus. Students are taught how to make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and more. What does cookery student do?
Want to study commercial cookery? A day in the life of a student!
Beyond preparing appetisers, sauces, soups, meat, seafood, or desserts, you also apply your learned skills to ensure hygiene in food handling as well as safety within your kitchen setting.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
ppt for cookery Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. What is cookery in TLE? Cooking or cookery is the art, technology, science, and craft of preparing food for consumption. Cooking is done both by people in their dwellings and by profession, cooks, and chefs in restaurants and other food establishments. What is the meaning of cookery course?
This is a technical-vocational program that develops skills in planning, preparing, cooking and serving various menus. Students are taught how to make/cook meat, appetizers, salads, vegetables, sandwiches, eggs, desserts and more. What does cookery student do?
Want to study commercial cookery? A day in the life of a student!
Beyond preparing appetisers, sauces, soups, meat, seafood, or desserts, you also apply your learned skills to ensure hygiene in food handling as well as safety within your kitchen setting.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
1. August ___, 2014
LESSON PLAN in TLE GRADE 9
COMMERCIAL COOKING
I. OBJECTIVE
At the end of the lesson the students are expected to:
1. Identify the materials of kitchen utensils and tools commonly found in the kitchen.
2. Value the uses and importance of the kitchen utensils.
3. Demonstrate the proper use of kitchen utensils.
II. SUBJECT MATTER
Title : MATERIALS OF KITCHEN UTENSILS COMMONLY FOUND
IN THE KITCHEN
Reference : K to 12 TLE LEARNING MODULE GRADE 9
COMMERCIAL COOKING
INTERNET
Materials : LCD Projector
Net book
Pictures
Marking Pen
Manila Paper
White Board
Integration : ICT
III. PROCEDURES
TEACHER’S ACTIVITY
A. Classroom Routine
Opening Prayer
Greetings
Checking of attendance
B. Review/ Recall
Let us have a recall about the
previous topic:
What are the palatability
factors or eating qualities of a
food as judged by the human
senses?
Ok very good I’m glad that
you’ve still remember
our previous lesson. So now
let’s proceed.
C. Motivation
Are you familiar with the
different materials of kitchen
utensils commonly found in the
kitchen?
(The teacher will show pictures
to the students)
STUDENTS’ ACTIVITY
- The palatability factors are:
a. visual perception
b. odor detection
c. Taste stimuli
d. Tactile sensation
e. Flavor
- “Yes Ma’am”
2. What can you say about the
pictures?
Very good! Any other answer.
Ok very good! I’m going to
show you again some pictures
and identify it.
(The teacher will show again a
pictures to the students)
Identify the pictures of the
different kitchen utensils.
- “Ma’am the pictures are tools and
utensils that you can see in the kitchen.”
- “Those tools are utensils that are made
up of different kitchen materials.”
Can Opener
Chopping Board
Spatula
4. D. Activity
On your notebook list down all
the utensils you can find in your
kitchen. Identify the materials
of your kitchen tools. Follow
format below.
KITCHEN
UTENSIL
MATERIAL
1.
2.
3.
4.
5.
E. Analysis
Can you identify the different
materials of kitchen utensils?
What are those?
Can you give me the definitions
of those materials?
Next, what is Stainless Steel?
What are the characteristic of
it?
How about the glass?
Good! Another tool
Ok next tool
How about the Teflon and the
plastic and hand rubber?
KITCHEN
UTENSIL
MATERIAL
1. Spoon Stainless Steel
2. Can Opener Stainless Steel
3. Knife Stainless Steel
4. Dredgers Stainless Steel, Plastic
5. Peeler Stainless Steel
- “Yes Ma’am
- “The materials of kitchen utensil are:
aluminum, Stainless steel, Glass, Cast
Iron, Ceramic and heat-proof glass,
Teflon and Plastic and Hard Rubber.”
- “Aluminum is the best for all- around
use. It is the most popular, lightweight,
attractive, and less expensive. It gives
even heat distribution no matter what
heat temperature you have.
- “Stainless Steel is the most popular
material used for tools and equipment,
but it is more expensive. It is easier to
clean and shine and will not wear out as
soon as aluminum.
- “Glass is good for baking but not
practical on top or surface cooking.
- “Cast Iron is sturdy but most kept
seasoned to avoid rust.
- “Ceramic and heat-proof glass is used
specially for baking dishes, casseroles
and measuring cups. They conduct the
heat slowly and evenly.
- “Teflon is a special coating applied to
the inside of some aluminum or steel
pots and pans. It helps food from not
sticking to the pan”. While the plastic
and hard rubber are used for cutting and
chopping boards, table tops, bowls,
trays, garbage pails and canisters.”
5. Now we are done in
identifying the different
materials of kitchen utensils
lets now proceed to the
different kinds of kitchen
utensils commonly found in
the kitchen.
So, what are the different
kinds of kitchen utensils
commonly found in your
kitchen?
What are their uses?
What else?
Good! Other answer
Other hand, what else? Yes?
Yes, another utensil class
How about the measuring
cups and the measuring
spoons? What do you think
are the uses of these tools?
How about the serving
tongs? Are you familiar to
that tool?
Do you still have tools that
you know?
Any other idea?
Last tool class
- “A baster is handy for returning some
of the meat or poultry juices from pan,
back to the food.
- “Cans, bottles, cartoons is use to open a
food tin, preferably with a smooth
operation, and comfortable grip and
turning knob.”
- “Colanders also called a vegetable
strainer are essential for various tasks
from cleaning vegetables to straining
pasta or tin contents.
- “Chopping boards a wooden or plastic
board when meats and vegetables can
be cut.
- “Kitchen knives it is a must for all types
of kitchen tasks, from peeling, slicing to
carving.
- “Ma’am, measuring cups and spoons
are the most important items found in
any kitchen, since consistently good
cooking depends upon accurate
measurements.
- “Serving tongs enables you to more
easily grab and transfer larger food
items, poultry or meat portions to a
serving platter, to a deep fryer, or to a
plate.
- “Yes Ma’am, the soup ladle it is used
for serving soup or stews, gravy, dessert
sauces or other foods. It is also work
well to remove or skim off fat from
soups and stews.
- “Spoons is a solid, or perforated. made
of stainless steel or plastic, the solid
ones are used to spoon liquids over
foods and to lift foods.
- “Ma’am, peeler is used to scrape
6. F. Abstraction
What have you learned?
For you as a student how is
it important to know the
Different materials of
kitchen utensils and tools in
your daily life?
If you were given a chance to
create a new tools and
equipment what would it be?
How will people use it?
G. Application
The class will be divided into 3
groups. Each group will prepare
a short skit demonstrate the
proper use of kitchen utensils
for 3 minutes.
IV. EVALUATION
Direction: On the third column
draw a star if the statement/s
in column A match with
Column B and if not write the
correct word/s that best
describe the statement/s.
vegetables and fruits. the best ones are
made of stainless steel with sharp
double blade that swivels.
- “I learned that the kitchen utensils and
tools are made up different materials –
aluminum, stainless steel, glass, cast
iron, ceramic and heat-proof glass,
teflon and plastic and hard rubber.
answer may vary
- “as a student it is very important to
know the different materials of kitchen
utensils tools in our daily life because
we know that time will come that each
and every one of us will be experience
on how to cook in a kitchen and in
cooking it requires specific tools,
utensils and equipment for proper and
efficient preparation of food.”
- “It is very important because if we
know and we are familiar with the tools
and equipments we can easily move to
the kitchen.
- If I were given a chance to create
another tool I’m going to create a
complete measuring equipment so that
it is very easy to convert the other
measurements.
- If I were given a chance I’m going to
create a electric peeler for the vegetable
and fruits so that if you want to strip the
fruits and vegetable you can do it
immediately.
7. IV. ASSIGNMENT
Research additional kitchen utensils that commonly found in the kitchen.
Bring at least 10 pictures of different equipment found in the kitchen.
Prepared By:
Immaculada R. Minamidez
A B C
1. It is the most
popular material
used for tools and
equipment, but is
more expensive.
Aluminum
2. It is greatly
durable and cheap
material of kitchen
utensils but may
not last long.
Glass
3. An essential
utensil for various
task from cleaning
vegetables to
straining pasta or
tin contents.
Colander
4. Commonly
made up of heat-
proof glass and
transparent so that
can be seen when
measuring
Measuring
Cup for
Liquid
Ingredients
5. Enables you to
more easily grab
and transfer larger
food items, poultry
or meat portions to
a serving platter, to
a hot skillet or
deep fryer, or to a
plate.
Serving
spoons
A B C
1. It is the most
popular material
used for tools and
equipment, but is
more expensive.
Aluminum
Stainless
Steel
2. It is greatly
durable and cheap
material of kitchen
utensils but may not
last long.
Glass
Plastic
and
Hard
Rubber
3. An essential
utensil for various
task from cleaning
vegetables to
straining pasta or tin
contents.
Colander
4. Commonly made
up of heat-proof
glass and
transparent so that
can be seen when
measuring
Measuring
Cup for
Liquid
Ingredients
5. Enables you to
more easily grab
and transfer larger
food items, poultry
or meat portions to a
serving platter, to a
hot skillet or deep
fryer, or to a plate.
Serving
spoons
Serving
Tong