1. 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.

2. 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

3. 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.

4. 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.