TLE 10 COOKERY 1ST QUARTER MODULE1

1. Name: Grade:10
Grade/Section: ___________________________________________________
Technology and Livelihood Education 10
COOKERY
First Quarter
Content Standard: The learners demonstrate understanding in preparing and cooking egg dishes.
Performance Standard: The learners independently prepare and cook egg dishes.
LO 1. Perform mise en place (TLE_HECK10ED-Ia-1)
After going through this module, you are expected to:
1. Identify tools, utensils and equipment needed in egg preparation.
2. Clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dishes.
3. Appreciate the importance of the different tools, utensils and equipment needed in egg preparation.
Directions: Arrange the scrambled letters to form a word that would identify tools, utensils and equipment needed
in egg preparation.
1. ORIGEREFRRAT ________________________
2. LSENSIUT _____________________________
3. NNELCHANKIEF ________________________
4. ESIEV _________________________________
5. LOAERDNC____________________________
MODULE 1 LESSON 1: TOOLS, UTENSILS AND EQUIPMENT NEEDED IN EGG
PREPARATION
What I Know
What’s New
Direction: Find and encircle the words that are related to egg preparation.

2. Tools, Utensils and Equipment Needed in Egg Preparation
Kitchen Tools
CHANNEL KNIFE–a smallhandtoolusedgenerallyindecorativeworks suchas makinggarnishes.
COLANDER – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash
or cook ingredients from liquid
OFFSET SPATULA – a broad-bladed implement bent to keep the hand off hot surfaces. It is used for turning and
lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean
griddles.
PASTRYBRUSH – a smallimplementusedtobrush the surfaceof unbakedpastriesor cookieswitheggwhite, egg
yolk or glaze.
RUBBERSPATULAORSCRAPER – a broadflexible plastic or rubber scraper, that is rectangular in shape with a
curve on oneside. It is usedto scrapeoff allthe contents of bowls and pans from the sides and fold in beaten eggs
in batter or whipped cream
SIEVE – a screen-typed mesh supported bya round metal frame used for sifting dryingredients like starch and
flour.
SPOONS: SOLID, SLOTTED AND PERFORATED – large stainless spoons holding about 3 ounces used for
mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bowl
used to remove larger solid particles from liquids.
WIRE WHIP OR WHISK – a device with loops of stainless steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
EGG POACHER – A miniatureBainMariewith an upper dish containing indentations each sized to hold an egg or
contains separate device for poaching.
OMELET PAN –a heavy-based frying usuallyof castironor copper,with roundedslopingsidesusedexclusivelyfor
omelets and never washed after used but cleaned with absorbent paper.
MEASURING CUP-a kitchenutensilusedfor measuring liquid or bulk solid cooking ingredients such as flour and
sugar
MEASURING SPOON -usedto measureanamountof aningredient,eitherliquid or dry, when cooking. Measuring
spoons maybe made of plastic, metal, and other materials.
SAUCE PAN - deep cooking pan with a handle used primarilyfor cooking sauce.
MIXING BOWL - these containers have smooth, rounded interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.
Kitchen Equipment
OVEN - a chamber or compartment used for cooking, baking, heating, or drying.
What is it

3. ELECTRICMIXER -A hand-heldmixerwhichusuallycomeswithvariousattachmentsincludingawhiskattachment
for whisking cream, batters and egg whites, and sugar.
REFRIGERATOR - a kitchen appliance where you store food at a cool temperature.
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.
The program should also help identify your cleaning needs, setup a master cleaning schedule,selectthe supplies and tools
to use, and train yourselves to make the bestofyour skills.
Cleaning is the removal ofvisible oil while sanitizing means reducing the number ofharmful microorganisms by
using very hotwater or a chemical sanitizing solution. To be effective, cleaning and sanitizing mustbe two-step process.
Surfaces must first be cleaned and rinsed before being sanitized.
Instruction: List the different kitchen utensils, tools, and equipment needed in egg preparation and
classify them according to their categories.
KITCHEN TOOLS KITCHEN UTENSILS KITCHEN EQUIPMENT
Constructa short paragraph abouthowyou cleanandsanitizethe kitchentools,utensils and equipment thatyou have at home.
____________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
1. REFRIGERATOR__________________________________________________________________________
2. OVEN__________________________________________________________________________________________
_________________________________________________________________________________________________
What I can do
What’s More
What I have Learned
You are learning a lot! The best way to improve skills and get the
proper direction to express your feelings about your learning is to write a self-
reflection. Let’s do it.
In your own opinion, what is the importance of each kitchen equipment in your everyday life? Write your answer on the
space provided.

4. 3. ELECTRIC
MIXER______________________________________________________________________________________________
___________________________________________________________________________________________________
Match Column A with Column B. Write only the letter of the correct answer on the space provided
Prepared by:
___________________________
Verna M. Llamoso
Teacher
A
B
1. Utensilused to measure liquidordry ingredient a. cleaning
2. A hand-heldmixerused forwhiskingcream,battersand eggwhites, andsugar. b. saucepan
3. A tool usedto brushthe surfaceof unbakedpastriesor cookieswithegg white or glaze c. electric mixer
4. Utensil for measuringliquidorbulksolidcookingingredientssuchasflour andsugar d. measuringspoon
5. A utensilused primarilyfor cookingsauce e. colander
6. A utensilused for mixingingredients f. pastry brush
7. A tool usedfor siftingdry ingredientslikestarchand flour g. measuringcup
8. Usedto drain, washor cookingredientsfrom liquid h. sieve
9. Toolusedtoscrapeand cleangriddles i. offset spatula
10. Processof removingfoodand other types of soil from a surface j. eggpoacher
k. wirewhisk
ASSESSMENT
Checked by:
Josie C. Asinas, EdD.
Principal

5. Answer key
WHAT’S NEW
1. REFRIGERATOR
2. UTENSILS
3. CHANNEL KNIFE
4. SIEVE
5. COLANDER
WHAT’S MORE
KITCHENTOOLS KITCHENUTENSILS KITCHENEQUIPMENT
channelknife
colander
offset spatula
pastry brush
rubberspatula/scraper
sieve
spoons
wirewhip/whisk
eggpoacher
omeletpan
measuringcup
measuringspoon
saucepan
mixingbowl
oven
electric mixer
refrigerator
ASSESSMENT
1. b
2. c
3. a
4. a
5. d
6. a
7. b
8. b
9. d
10. a