MODULE-1_Use-and-Maintain-Kitchen-Tools-and-Equipment.docx

GEN. TRIAS SKILL BUILDERS
A Worktext in
TECHNOLOGY AND LIVELIHOOD
EDUCATION
COOKERY
Quarter 1-Module 1
7

Development Team of the Module
Writers: Anita H. Lucero
Editors: Anita H. Lucero
Reviewers: Name
Illustrator: Name
Layout Artist: Name
Management Team: SDS
Name of CID Chief
Name of Division EPS for Subject Area
Name of Division ADM Coordinator

This worktext was designed and written with you in mind. It is here to help you
understand the uses of kitchen tools, materials and equipment’s. The scope of this work
permits it to be used in many different learning situations. It aims for parents and other
family members to have quality time with their family and encourage the learners as she/he
worked in this module.
This will help young learners to develop independency by going after the easy-to-follow
exercises. With the help of the exercises given, the learners will understand how the issues
in the environment took place and how it can be solved.
After going through this worksheet, you are expected to:
1. Identify kitchen tools, equipment and paraphernalia;
2. Classify the kitchen tools and equipment according to the material it is made of;
3. Determine the classification of each tools and equipment according to its usage;
4. Familiarize on the usage of each tools and equipment’s
This lesson will help young learners to develop independency by going after the easy-
to-follow exercises. With the help of the exercises given, the learners will understand how to
identify the different tools and materials and equipment’s used in cookery.
The learners will be introduced to the following:
 The learners will do the walkthrough of the lesson expectations.
 In this part, the content of the lesson will be presented.
 Learning objectives will also be introduced to guide the learners on the
learning targets founded on KSAV principles.
 Various activities will be given to broaden and practice their knowledge
about the topic.
Direction: Choose the letters that best describe the given statement/questions. Write your
answer on the separate sheet of paper. (TLE Notebook)
1. What do you call the most popular, lightweight, attractive and less expensive
materials of kitchen utensils and equipment?
a. Aluminum c. Teflon
b. Ceramic d. Stainless steel
2. It is a special coating applied to the inside of some aluminum or steel pots and pans
that helps food from not sticking to the pan.
a. Aluminum c. Teflon
b. Glass d. Stainless steel
Skill
1
Use and Maintain Kitchen
Tools and Equipment
GEAR UP / GABAY
What I Need To Know?
What I Know?

3. What kitchen tool is used to grate, shred and slice foods such as
vegetables and cheese?
a. Colander c. Spoons
b. Grater d. Measuring cups
4. What tool is used for flipping or turning food over in a frying pan?
a. Flipper c. Colander
b. Kitchen knives d. Spoon
5. A kitchen tool used to open foods in can.
a. Cutting board c. Grater
b. Can opener d. Wire whisk
6. What tool is used to sharpen long knives?
a. Can opener c. Refrigerator
b. Emery board d. Kitchen knives
7. Cyrille needed to put a teaspoon of fish sauce in her adobo, what measuring tools
will she use?
a. Measuring cup c. Measuring spoon
b. Measuring glass d. Scale
8. What process is being described in the statement: Beating eggs and cream to fill
them with air and make them thick and fluffy?
a. Mixing c. Slicing
b. Peeling d. Whipping
9. The cook needed 2 kilos of glutinous rice for his paella, what is the weighing tool
that he will use for a bigger volume?
a. Household scale c. Portion Scale
b. Measuring cup d. Thermometer
10. Which color of cutting board is recommended for fruits and vegetables?
a. Brown c. Red
b. Green d. White
11. A more complicated tool that may refer to a small electrical appliance.
a. Equipment c. Materials
b. Tools d. Utensils
12. These are used to measure smaller quantities of ingredients
a. Measuring cup c. Household scale
b. Measuring spoon d. Temperature Scale
13. A kind of knife used to fillet fish and to remove raw meat from the bone.
a. Boning knife c. French knife
b. Butcher knife d. Fruit and Salad knife
14. This are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
a. Blender c. Mixer
b. Microwave oven d. Knife
15. Which tools is used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables?
a. Colander c. Potato Masher
b. Knife d. Scoops dipper
Direction: Read the questions below and write your answer in a form of paragraph on your
TLE Notebook.
What’s In?
Can you define what is Cookery? As a student, what is the
difference between Cookery and simple cooking at home?
What career awaits you if you’ll pursue the course Cookery in Senior High
School and college?

Activity 2: WORD RIDDLE
Direction: Rearrange each letter to easily find the name of kitchen utensils and equipment.
Copy the questions and write your answer on your TLE notebook.
1. GNIRUSAEM SCPSU
2. DENOOW ONPOS
3. ROTAREGIRFER
4. CLOANRED
5. GENRIV SNPSOO
6. VEMICRAWO ENOV
7. HERCBUT FEINK
8. ATULASP
9. TERGRA
10. TIKNCHE SRSHEA
PICTURE ANALYSIS
Direction: Analyze the picture below. Answer the guide questions and write your answer on
your TLE notebook.
Disclaimer: Picture is used for educational purposes and not to endorsed the product
Guide Questions:
1. Take a look deeply with the pictures.
ENGAGE / ENGGANYO
What’s New?

2. Write down all things that you see on the pictures.
3. Are they related to each other?
(Read the Information Sheet very well then find out how much you can remember and how
much you have learned)
Different Materials of Kitchen Tools and Equipment
1. Aluminum- is the best for all-around use.
It is the foremost common, light-weight
engaging and fewer pricy.
2. Stainless Steel- is that the most well-
liked material used for tools. It is easier to
wash and shine and cannot wear out as
presently as aluminum.
3. Glass- is good for baking but not practical
on top or surface cooking. Great care is
needed to make sure for long shelf life.
4. Cast Iron- is sturdy but must be kept
seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and
dry.
5. Ceramic and heat-proof glass - is used
especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct
the heat slowly and evenly.
6. 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.
NURTURE / NAMNAM
What’s Is It?

7. Plastic and Hard Rubber -are used for
cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters.
Activity:
Classify kitchen utensils, tools and equipment according to the material/s it is made of.
Direction: List down 10 kitchen utensils, tools and equipment’s found in your kitchen and
classify it according to the materials it is made of. Use the table below for your activity. You
can copy it on your TLE notebook.
MATERIALS
Aluminum Stainless
Steel
Glass Cast
Iron
Teflon Ceramic &
Heat Proof
Glass
Plastic &
Hard
Rubber
Kitchen Tools
& Equipment’s
COMMON KITCHEN TOOLS EVERY KITCHEN MUST HAVE
1. Baster - is handy for
returning some of the
meat or poultry juices
from the pan, back to the
food. baster is like a
basting brush as it is use
to brush sauces or liquid
ingredients to a food or a
food container.
2. Cans, bottles, cartoons
opener - use to open a
food tin, preferably with a
smooth operation, and
comfortable grip and
turning knob.
Disclaimer: Some picture is used for educational purposes and not to endorsed the product

3. Colanders - also called
a vegetable strainer are
essential
for various tasks from cleaning
vegetables to straining
pasta or tin contents.
4. Cutting Boards - a
wooden or plastic board
where meats
and vegetables can be cut.
COLORS OF CUTTING BOARDS
WHITE- Bread and Dairy Products
RED- Raw, and Red meat
GREEN- Fruits and Vegetables
YELLOW – Poultry
BLUE – Fish
BROWN- Cooked Meat
5. Dredgers – used to
shake flour, salt, and
pepper on meat, poultry,
and fish.
6. Double boiler – used
when temperatures must
be kept below boiling,
such as for egg sauces,
puddings, and to keep
foods warm without
overcooking.
7. Emery
boards/sharpening
steel – used to sharpen
long knives.
8. Flipper - use for turning
hamburgers and other
food items.
9. Funnels – used to fill
jars, made of various
sizes of stainless steel,
aluminum, or of plastic.
10. Garlic Press - is a kitchen tool which is
specifically designed for the purpose of
pulping garlic for cooking.

11. Graters - used to grate, shred, slice and
separate foods
such as carrots, cabbage and cheese.
12. Handy Poultry & Roasting Tools -
make it easier to lift a
hot roasted turkey from the roaster to the
serving platter,
without it falling apart.
13. Kitchen Knives - often referred to as
cook's or chef's tools, knives are a must
for all types of kitchen tasks, from
peeling an onion and slicing carrots, to
carving a roast or turkey.
14. Kitchen Shears - They are practical for
opening food
packages, cutting tape or string to
package foods or
simply to remove labels or tags from
items.
15. Measuring Cups, Measuring spoons
tools
 Measuring Cups for Dry Ingredients -
are used to
measure solids and dry ingredients.
 Measuring Cup for Liquid Ingredients
is commonly
made up of heat-proof glass and
transparent so that
liquid can be seen.
 Measuring spoons are used to measure
smaller quantities of ingredients.
16. Pasta Spoon or Server - is use to
transfer a little or much cooked pasta to a
waiting plate, without mess.
17. Potato Masher - used for mashing
cooked potatoes,
turnips, carrots or other soft cooked
vegetables.

18. Rotary Eggbeater – used for beating
small amount of eggs or batter. The
beaters should be made up of stainless
steel, and gear driven for ease in rotating.
19. Scraper - a rubber or silicone tools to
blend or scrape the
food from the bowl; metal, silicone or
plastic egg turners
or flippers.
20. Seafood Serving Tools - make the task
of cleaning seafood and removing the
shell much easier. For cooking seafood,
utensils will vary depending on what you
are cooking
21. Serving spoons- a utensil consisting of a
small, shallow bowl on a handle, used in
preparing, serving, or eating food.
22. Serving Tongs - enables you to 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.
23. Soup Ladle - is used for serving soup or
stews, but can also be used for gravy,
dessert sauces or other foods.
24. Spoons – solid, slotted, or perforated.
Made of stainless steel or plastic, the
solid ones are used to spoon liquids over
foods and to lift foods, including the
liquid out of the pot.
25. Temperature Scales - used to measure
heat intensity.
26. Two-tine fork – used to hold meats while
slicing, and to turn solid pieces of meat
while browning or cooking. Made of
stainless steel and with heat-proof
handle.

27. Vegetable peeler - used to scrape
vegetables, such as carrots and potatoes
and to peel fruits.
28. Whisks - for blending, mixing used for
whipping eggs or batter, and for blending
gravies, sauces, and soups
29. Wooden spoons - continue to be kitchen
essentials because of their usefulness for
creaming, stirring, and mixing.
Kitchen Equipment
This may refer to small electrical appliances such as a mixer or a large, expensive,
power-operated appliance such a range or a refrigerator. Equipment like range, ovens,
refrigerators (conventional, convection and microwave) classified as large electrical
appliances.
1. Refrigerators/Freezers - are necessary
in preventing bacterial infections from
foods. Most refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture content
of each type of food.
2. Microwave Ovens - have greatly
increased their use in the food industry.
Foods can be prepared ahead of time,
frozen or refrigerated during the slack
periods, and cooked or heated quickly in
microwave ovens.
3. Blenders - are used to chop, blend, mix,
whip, puree, grate, and liquefy all kinds
of food. A blender is a very useful
appliance.
4. Auxiliary equipment - like griddles,
tilting skillets, broilers/grills, steamers,
coffee makers, deep-fat fryers, wok,
crockery, cutting equipment (meat slicer,
food choppers, grinders) mixers and bowls
pots and pans are utilized most commonly
in big food establishments, some with
specialized uses and some are optional.

Kinds of Knives
1.Butcher knife-is used to section raw meat, poultry, and fish.
2.French Knife-is used to chop, dice, or mince food. Heavy knives have a saber or flat grind.
3.Roast beef slicer-used to slice roasts, ham, and thick, solid cuts of meats.
4.Boning Knife-it has sharp point and narrow blade used to fillet fish and to remove raw
meat from its bone.
5.Fruit and Salad Knife-it has serrated blade that is used to prepare salad greens,
vegetables, and fruits.
6.Spatula-used to level off ingredients when measuring and to spread frostings and
sandwich fillings
7.Citrus Knife-is used to section citrus fruits. The blade has a two-sided, serrated edge.
8.Paring Knife-is used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
Pick and Match
Direction: Match the
picture and function of
each item. Write your
answer on the box
indicated
TEST / TALAB
What’s More?

ACTIVITY 2: HOW WELL DO YOU KNOW ME?
Direction: Identify the following utensils, and define it according to its classification. Copy
the table below on your TLE notebook and write your answer on it.
TOOLS MATERIALS EQUIPMENT’S
UTENSILS:
1. Teflon
2. Griddles
3. Scoops and Dippers
4. Citrus knife
5. Cast Iron
6. Dredgers
7. Blender
8. Chopping Board
9. Glass
10. Vegetable Peeler
11. Whisk
12. Ceramic and heat proof glass
13. Microwave oven
14. Plastic and hard rubber
15. Temperature scale
Activity: JUMP TO RECIPE
A Club Sandwich is one of the most iconic sandwiches on any menu. Layers of ham,
bacon and meat with juicy tomatoes, crisp lettuce and cheddar cheese create the perfect
bite!
Direction: Read and analyze the given procedure in the recipe in making a Club Sandwich.
The ingredients will be stated as well as the step by step procedure. Here’s your task:
Determine the tools used in making the sandwich and explain how the particular tool is
being used.
REINFORCE / RUBDOB
What I Have Learned?

Ingredients:
• Loaf bread
• Lettuce
• Tomatoes
• Cheese
• Cooked meat (chicken breast)
• Mayonnaise
Procedure
1.First Layer: Spread the mayo on one side of lightly toasted bread. Add cooked meat,
tomato and cheese (be sure to put the tomatoes in the middle so the bread doesn’t get
soggy).
2. Second Layer: Layer ham, bacon and lettuce.
3. Top with the final slices of bread, secure with cute sandwich picks and cut into quarters.
4. Serve with pretty much any side dish you love.
TOOLS FUNCTIONS
Activity: Helping Hand
Direction: Going back in the previous activity Jump to Recipe, make a simple clubhouse
sandwich provided that you are being guided by an elder (parents or guardian, elder
siblings). Use the appropriate tools available in your kitchen. Make a narrative report on
that and make it documented by taking a photo/picture in every step of the way. Write your
narrative report on your TLE notebook and as well as the picture.
Your performance will be evaluated based on the rubrics.
INTEGRATE / IRAL
What I Can Do?

Activity 1: Squeezing Brain
Direction: Read and analyze each question. Choose the correct answer on the Word Cloud.
Write your answer on the space provided before the number.
W O R D C L O U D
______1. A utensil consisting of a small, shallow bowl on a handle, used in
preparing, serving, or eating food.
ASSESS / ANTAS
Assessment

______2. A tool used to shake flour, salt, and pepper on meat, poultry, and
fish.
______3. It is used to scrape vegetables, such as carrots and potatoes and to
peel fruits.
______4. A kind of knife used to fillet fish and to remove raw meat from the
bone.
______5. What color of cutting board is intended to a raw fish?
______6. What tool is used for flipping or turning food over in a frying pan?
______7. It is handy for returning some of the meat or poultry juices from the
pan, back to the food.
______8. A more complicated tool that may refer to a small electrical
appliance
______9. A special coating applied to the inside of some aluminum or steel
pots and pans. It helps food from not sticking to the pan.
______10. A material that is good for baking but not practical on top or
surface cooking.
______11. Also known as a vegetable strainer are essential for various tasks
from cleaning vegetables to straining pasta or tin contents.
______12. It is used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
______13. It is used to weigh serving portions from one ounce to one pound.
______14. It is used to slice roasts, ham, and thick, solid cuts of meats.
______15. It is used to measure heat intensity.
Activity: D-WHO?
Pretend that you are a Promodizer of a mall. Your task is to convince and sell the
products to the customers. The product you’re about to sell are the kitchen utensils. How are
you going to sell it in an engaging manner, and providing insights of the products? Write your
answer in a form of paragraph.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________.
References
K to 12 Commercial Cooking Learning Modules
www.google.com -kitchen utensils images
SHARPEN / SANAY
Additional Activities

https://www.taste.com.au/recipes/marinated-chicken-club-sandwich/efa5d600-e4ff-4d81-
a616-cec65f565538 club house sandwich
ANSWER KEY:
What I know?
1. A 9. C
2. C 10. B
3. B 11. A
4. A 12. B
5. B 13. A
6. B 14. C
7. C 15. C
8. D.
ACTIVITY 2.
1. Measuring Cups 6. Microwave Oven
2. Wooden Spoon 7. Butcher Knife
3. Refrigerator 8. Spatula
4. Colander 9. Grater
5. Serving Spoon 10. Kitchen Shears
PICTURE ANALYSIS
1. Bender 9. Measuring Cup 16. Weighing scale
2. Refrigerator 10. Knife 17. Casserole
3. Spatula 11. Kitchen Shears 18. Cutting board
4. Spoon 12. Cooking ware 19. Serving Spoon
5. Wire Whisks 13. Aluminum cookware
6. Grater 14. Potato Masher
7. Gas stove/range 15. Vegetable Peeler

MODULE-1_Use-and-Maintain-Kitchen-Tools-and-Equipment.docx

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