TLE Grade 7 Lesson Exemplar for Quarter 3

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Questions and Answers

What is the primary aim of practicing food safety?

To minimize the risk of foodborne illnesses. (correct)

To increase the shelf life of food products.

To enhance the flavor of dishes.

To ensure rapid food preparation.

Which term describes the hygienic practices used for safe food preparation and storage in the kitchen?

Food preservation

Culinary techniques

Food sanitation (correct)

Kitchen ergonomics

Which of the following best characterizes a kitchen?

An area specifically designed for cooking food. (correct)

A space for dining and social gatherings.

A storage area for keeping food items.

A room with various tools for serving food.

Which item listed would be considered kitchen equipment rather than a kitchen tool?

A microwave oven Signup and view all the answers

Which of these is an example of a kitchen tool?

A chef's knife Signup and view all the answers

What does 'proper maintenance' of kitchen items primarily involve?

Correct usage, cleaning, and storage for long term use. Signup and view all the answers

What does `Picture Analysis`, as mentioned in the text, help with?

Helping articulate what the photos show. Signup and view all the answers

What is the distinction between 'food safety' and 'food sanitation'?

Food safety is a broader concept; sanitation is about hygiene in the kitchen Signup and view all the answers

Which kitchen tool is specifically designed for separating liquids from solids?

Colander Signup and view all the answers

What is the primary function of a dredger in a kitchen?

To sprinkle dry ingredients Signup and view all the answers

Which tool is best suited to maintaining the sharpness of a chef's knife?

Emery board/sharpening steel Signup and view all the answers

What kitchen item is used to transfer liquids into containers with small openings?

Funnel Signup and view all the answers

For what purpose is a cutting board primarily used?

To prepare foods for cooking Signup and view all the answers

Which kitchen tool is most useful for creating shredded carrots?

Grater Signup and view all the answers

Which tool is specifically mentioned for easing the removal of roasted poultry from a roaster?

Handy poultry and roasting tool Signup and view all the answers

Which kitchen tool would you use to sprinkle salt evenly over a steak before cooking?

Dredger Signup and view all the answers

What is the primary focus of the provided learning material?

Hospitality and tourism industry fundamentals within the MATATAG K to 10 Curriculum. Signup and view all the answers

What is the intended audience for this lesson exemplar?

Teachers implementing the MATATAG K to 10 Curriculum. Signup and view all the answers

What is the expected outcome related to skills for the learners?

To apply skills in food preparation and services, observing safety precautions. Signup and view all the answers

Who is the primarily responsible for creating the lesson materials?

Dr.Lorena A.Castro. Signup and view all the answers

What is the primary purpose of a double boiler?

To keep food warm without overcooking and maintain temperature below boiling. Signup and view all the answers

What is the role of Victor S. Rosales, PhD in the material development process?

He serves as a validator for the material. Signup and view all the answers

What is one of the main restrictions placed on the use of this lesson exemplar material?

It cannot be reproduced, distributed, modified, or utilized without authorization. Signup and view all the answers

Which of the following is a characteristic of Teflon coating in cookware?

It prevents food from sticking and is easy to clean. Signup and view all the answers

What type of utensil is recommended for use with Teflon-coated cookware?

Wooden or plastic spatulas. Signup and view all the answers

Who should be contacted for inquiries or feedback regarding the lesson material?

The Office of the Director of the Bureau of Learning Resources. Signup and view all the answers

Based on the standards, what specific industry will be the main area of study?

Hospitality and Tourism Signup and view all the answers

Besides returning juices to poultry, what is another use for a basting brush?

Butter the tops of baked goods. Signup and view all the answers

What should be taken into consideration when choosing a can opener?

Its smooth operation, comfortable grip and turning knob. Signup and view all the answers

Which tool is best suited for gently warming delicate sauces?

Double boiler. Signup and view all the answers

What is the main benefit of using a Teflon-coated pan?

Food does not stick and it's easier to clean. Signup and view all the answers

If you need to periodically moisten meat while it cooks, which tool is most suitable?

A baster. Signup and view all the answers

What type of grind do butcher knives typically have?

Saber or flat grind Signup and view all the answers

Which knife is specifically used for chopping, dicing, or mincing food?

French knife Signup and view all the answers

What type of knife would be most suitable for slicing thick cuts of meat such as roasts or ham?

Roast beef slicer Signup and view all the answers

What is the primary use of a paring knife?

Core, peel, and section fruits and vegetables Signup and view all the answers

Which knife features a two-sided serrated edge specifically for citrus fruits?

Citrus knife Signup and view all the answers

What is the best material for a vegetable peeler?

Stainless steel with a sharp double blade that swivels Signup and view all the answers

Which of the following best describes kitchen knives?

Essential tools for various kitchen tasks Signup and view all the answers

What defines 'equipment' in the context of kitchen tools?

Includes small and large electrical appliances Signup and view all the answers

What is the primary focus of the teacher's discussion regarding kitchen tools?

Proper cleaning, sanitizing, and storing methods Signup and view all the answers

Which method is NOT mentioned as part of the maintenance of kitchen tools?

Marketing Signup and view all the answers

In the context of the lessons, what activity does the teacher employ to aid comprehension?

Pantomime activity for interpretation Signup and view all the answers

What type of object is glassware classified as?

Objects made for drinking liquids Signup and view all the answers

What is one benefit of relating real-life situations during the lesson?

To enhance students' understanding of the topic Signup and view all the answers

Which of the following represents a method mentioned for processing the lesson topic?

Inviting students to interpret performances Signup and view all the answers

What is the ultimate goal of the teacher's detailed explanation?

To ensure learners understand the lesson topic Signup and view all the answers

How are kitchen preparation tools categorized?

According to their function and maintenance Signup and view all the answers

Study Notes

Lesson Exemplar for TLE Grade 7

This document is a lesson exemplar for Technical-Vocational Education and Livelihood (TLE) Grade 7, focusing on Quarter 3, Lesson 5.
The materials are exclusively for teachers implementing the MATATAG K to 10 curriculum in SY 2024-2025.
Unauthorized reproduction, distribution, or modification is strictly prohibited.

Curriculum Content, Standards, and Lesson Competencies

Content Standards: Learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
Performance Standards: Learners are expected to apply skills in food preparation and service following safety precautions.
Learning Competencies and Objectives: Identify common tools and equipment used in the food preparation and service industry. Understand how they are used, maintained, and how to correctly use them.
Content: The focus is on food preparation and service tools and equipment, their uses, and maintenance.
Integration: The lesson can be related to Sustainable Development Goals, particularly SDG 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production).

Teaching and Learning Procedure

Activating Prior Knowledge: Review of previous lesson on HACCP principles.
Establishing Lesson Purpose: Identify food preparation and service tools and equipment, explain their functions and importance for sustainable food preparation and service practices in industry.
Developing Understanding: Explore photos and examples of kitchen tools and equipment.

Food Preparation Tools and Equipment

Kitchen: Room equipped to cook food.
Kitchen Equipment: Larger items that handle the bulk of processes such as stoves, chillers, freezers, microwaves, etc.
Kitchen Tools: Hand-held devices that perform specific functions, such as tongs, spatulas, knives, etc.
Different materials (aluminum, stainless steel, glass, cast iron) used for cookware/utensils and their characteristics.
Proper Maintenance: The correct use, washing, cleaning, drying, and storage of food preparation and food service tools, utensils, and equipment to ensure long-term use and durability.
Examples of Tools and Utensils: dredgers, emery boards, funnels, cutting boards, graters, poultry roasting tools, scissors, pasta spoons, potato mashers, eggbeaters, scrapers, spatulas, and measuring tools

Day 2 - Food Service Tools and Equipment

Tableware: Kitchen tools used in serving. (Holloware, glassware, crockery, cutlery)
Specific Examples: Flatware (knives, spoons, forks), glassware (cups, bowls, glasses), crockery (plates), and cutlery (tongs)
Purpose: Used to hold, serve, and eat food, ensuring comfort and practicality in dining settings.

Day 3 - Proper Maintenance of Kitchen Tools

Cleaning and Sanitizing Methods: The importance of cleaning and disinfecting food preparation tools to avoid contamination. Different cleaning agents (detergents, solvent cleaners, acid cleaners, abrasive cleaners) and why they are important.
Sanitizing: Methods that kill harmful microorganisms. Heat (steam, hot water, hot air), radiation, and chemicals are used.

Day 4 - Takeaway and Evaluation

Generalization: Proper use and maintenance of tools, utensils, and equipment enhances longevity.
Formative Assessment: Classification of food preparation and service tools, utensils, and equipment into specific categories (e.g., crockery, holloware, glassware, cutlery).
Reflection: The use of visual aids like cut-shaped papers for learners to reflect and share their learnings about food preparation tools, utensils, and equipment.

Other Equipment

Oven
Refrigerator(s)/freezer(s)
Microwave Ovens
Blenders
Food Processor

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Description

This lesson exemplar is designed for Grade 7 students in Technical-Vocational Education and Livelihood (TLE), specifically focusing on food preparation and service tools and equipment. It outlines content standards, performance standards, and learning competencies to ensure understanding in the hospitality and tourism industry. Ideal for teachers to enhance their curriculum delivery.