LESSON PLAN IN TECHNICAL LIVELIHOOD EDUCATION

I. AREA OF SPECIALIZATION

Topic: Food and Beverages

Sub Topic: Flatware

Instructional Materials: Power Point Presentation, TV

Reference: Book (Principles of Food and Beverage pp.74-76)

II. OBJECTIVES

At the end of the discussion, the students should be able to:

1. Define what is flatware;

2. Differentiate the different types of flatware.

3. Appreciate the importance of identifying the uses of different flatware.

4. List down the different types of flatware and its uses.

III. STRATEGIES

A. Daily routine

- Greetings

- Checking of Attendance.

B. Review

The class will be answering the pictures given on the board that contains the types

of glassware.

C. Motivation

Call 3-5 students and ask them how they define “utensils” and what are

the different utensils they use in eating.

D. Lesson proper

Learning Task Activities Evaluation

1. Define

Flatware,

2. Differentiate

the Types of

Flatware and

Its Uses.

Discuss the term “Flatware,” – It refers to

table utensils used to served and eat food,

such as forks, spoons, butter knives and

plates, all of which are fairly flat in design.

Types of Flatware

Escargot/Seafood Fork - These are

two prong forks made of stainless

steel which are used with escargot

dishes.

Cocktail Fork - This is a small fork

like trident, used for spearing

cocktail garnishes such as olives.

Salad/Dessert Fork - It has flatter

and slightly broader tines than those

of a dinner fork, used when

vegetables are served as salads.

Fish Fork - It is usually smaller than

the meat fork is meant when eating

fish.

Dinner Fork - It is used to eat the

main entrée.

Cake Fork - It is narrower and

slightly shorter than a salad fork that

is used when serving cakes and other

pastries.

Salad Serving Fork - It is used to

serve food as tossed salad.

Carving Fork - It is used in

conjunction with a carving knife,

specifically design in carving meat.

Demitasse Spoon - It has varying

Short Quiz (10 items)

Flatware and Types of

Flatware

I. Identify the following

terms.

1. This is a small

fork like trident,

used for spearing

cocktail

garnishes such as

olives.

2. It comes with the

sauce boat which

is used in

courses with

gravy or other

sauces.

3. It has straight

edge, a shorter,

thinner and

wider blade

which enables it

to cut the slices

of meat.

4. It is an oval

shaped spoon

that has the

length midway

between the

length of the

tablespoon and

teaspoon which

is primarily used

when dessert is

served.

5. It has varying

shapes and sizes

which are used

when fish is

being served.

6. It is used for

sizes depending on the size of the

demitasse cup and saucer.

Soup Ladle - It is a ladle for soups

that has a variety of shapes and sizes

depending on the deep bowls

whether it is round, oval or fluted.

Gravy Spoon - It comes with the

sauce boat which is used in courses

with gravy or other sauces.

Table Spoon - It is larger than a

teaspoon or a dessert spoon, used in

serving food at the table and as

standard measuring unit in recipes.

Teaspoon - It is used to stir hot

beverages.

Dessert Spoon - It is an oval shaped

spoon that has the length midway

between the length of the tablespoon

and teaspoon which is primarily

used when dessert is served.

Soup spoon - It is used when soup is

served.

Parfait - It is used for stirring iced

tea in tall glasses which has the

same purposes like the Long Drink.

Serving spoon - It is much larger

than a spoon used for eating. It is

used to move food from the main

dish to individual plates.

Pastry lifter - It is used to move the

pastry from the main dish to the

dessert plate.

Fish knife - It has varying shapes

and sizes which are used when fish

is being served.

Steak knife - It is a special knife that

stirring iced tea

in tall glasses

which has the

same purposes

like the Long

Drink.

7. It is narrower

and slightly

shorter than a

salad fork that is

used when

serving cakes

and other

pastries.

8. It is a ladle for

soups that has a

variety of shapes

and sizes

depending on the

deep bowls

whether it is

round, oval or

fluted.

9. These are two

prong forks

made of stainless

steel which are

used with

escargot dishes.

10. It refers to table

utensils used to

served and eat

food, such as

forks, spoons,

butter knives and

plates, all of

which are fairly

flat in design.

II. Give at least 3 types

of flatware and define

each.

IV. GENERALIZATION

1. What is Flatware?

2. What are the different types of flatware?

3. What are the uses of the different flatware?

V. ASSIGNMENT

1. Make a research about Chinaware.

1.1 Define the following terms.

Chinaware

Porcelain

Bone China

Earthenware

Stoneware

1.2 Types of Chinaware with pictures.

Prepared by: Checked by:

Cristina B. Protacio Mrs. Lorna Arcellana

(Student Teacher) (Critic Teacher)

Feedback (Monitoring, Criticizing):

has a sharp tip and a serrated edge to

cut thick portions of meat.

Carving knife - It has straight edge,

a shorter, thinner and wider blade

which enables it to cut the slices of

meat.