This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.

1. Technology and Livelihood
Education
COOKERY Module 2
Department of Education ● Republic of the Philippines
7

2. Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: KITCHEN TOOLS AND EQUIPMENT
First Edition, 2020
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Author/s: QUEEN A. LEGASPE
Reviewers: SUSAN COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph

3. Technology and
Livelihood Education
Cookery – Module 2
Kitchen Tools and
Equipment
Department of Education ● Republic of the Philippine
7
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

4. Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in COOKERY!
This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to
stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to check
what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.
What’s In This is a brief drill or review to help you link the
current lesson with the previous one.
What’s New In this portion, the new lesson will be introduced
to you in various ways such as a story, a song,
a poem, a problem opener, an activity or a
situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of
the module.

5. What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into
real life situations or concerns.
Assessment This is a task which aims to evaluate your level
of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given to
you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
References This is a list of all sources used in developing
this module.

6. Table of Contents
What I Need to Know - - - - - - - - - - - - - - - - 1
What I Know - - - - - - - - - - - - - - - - 2
Lesson 1 - - - - - - - - - - - - - - - - 3
What’s In - - - - - - - - - - - - - - - - 3
What’s New - - - - - - - - - - - - - - - - 3
What is It - - - - - - - - - - - - - - - - 4
What’s More - - - - - - - - - - - - - - - - 8
What I Have Learned - - - - - - - - - - - - - - - - 10
What I Can Do - - - - - - - - - - - - - - - - 10
Assessment - - - - - - - - - - - - - - - - 13
Additional Activities - - - - - - - - - - - - - - - - 16
Answer Key - - - - - - - - - - - - - - - - 16
References - - - - - - - - - - - - - - - - 17

7. 1
What I Need to Know
Kitchen tools and equipment make the preparation and cooking of each
recipe easier. It helps an individual in the kitchen to operate and prepare food
more efficiently. There are many kinds of kitchen tools and equipment at home,
in the market and at the mall. Being fully equipped with the right tools in the
kitchen are the basic steps to successful cooking and baking, whether you are
a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or
what to do with each tooll and equipment after use must be learned. Using the
appropriate tools and equipment will result to the accuracy of the output or
finished product. Each tool and kitchen utensil plays an important role in the
cooking process.
After reading this module, the learners should be able to:
1. identify types of tools, equipment and paraphernalia
2. utilize appropriate kitchen tools, equipment and paraphernalia;
In going through the module, you have to extend your patience in
understanding, analysing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises
carefully. Comply the required activities provided.

8. 2
What I Know
Directions: Read the statements carefully then write True if the statement is
correct & write False if it’s not correct. Write your answer in your TLE notebook.
1. Rubber scrapper used to scrape the ingredients down from the sides of
mixing bowls.
2. Used whisk to add air to the ingredients to make them light and fluffy.
3. Plate is used to protect counter tops while cutting and chopping food.
4. To measure small amounts of both liquid and dry ingredients, measuring
spoons is used.
5. Graduated spoon is used to measures large amount of food such as oil,
water and milk.
6. Measuring glass is used to measure large amounts of food such as flour,
sugar or brown sugar.
7. This utensil like spatula is used to level off dry ingredients from dry
measuring cups.
8. Peeler is used to take the outer skin of fruits and vegetables.
9. These strainer utensils are used to grab and lift objects.
10. Blender is used to chop up foods into milkshakes or smoothies.
11. To mash cooked potatoes and other soft cooked vegetables, potato
masher is used.
12. House scale is used to weigh food in kilos.
13. The following are uses of graters: slicing, cutting and carving.
14. Oven is used for the following reasons: baking, heating and cooking.
15. Wooden spoon is used for blending and whipping eggs.

9. 3
Lesson
1
KITCHEN TOOLS AND EQUIPMENT
TLE_HECK7/8UT-0a-1
What’s In
Directions: With your knowledge from your previous lesson in module 1, answer
these following questions. Write your answers in your TLE notebook.
Questions:
1. What are job opportunities in cookery?
2. How to become a successful entrepreneur?
3. What is the importance of SWOT analysis?
What’s New
. KITCHEN WORD SEARCH
From the puzzle, search for at least 10 names of kitchen utensils. Write your
answer in your TLE notebook.
F O R K C O R K S C R E W N R
K F H T F F R Y I N G P A N E
S P O O N C D I T P A N I B F
J P D N H G J O T B S I N K R
E M I G Q M L W P C L J L L I
R I S S C P L A T E E Q L A G
O X H E O R M V S H N E T D E
L V W R E P K I N S N E R L R
L R E T A B K I C N U E R E A
I C A N N L B E U R F V E N T
N R H A D E R F T I O E R P O
G K E T T L E E N T F W U N R
P T R O R D O K A F L C A S W
I Y P T R E M H O B M E P V D
N V I B Z R U C P E E L E R E

10. 4
What is It
Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and not only
the price when buying them. The job of cooking requires specific tools, utensils,
and equipment for proper and efficient preparation of food. Each piece has
been designed to accomplish a specific job in the kitchen. The tools, utensils
and equipment are made of different materials, each having certain advantages
and disadvantages. The following lists are materials of kitchen utensils and
equipment commonly found in the kitchen.
Cooking Materials
Uses / Functions Pictures
1. Food steamer or steam cooker - is a
small kitchen appliance used to cook or
prepare various foods with steam heat
2. Teflon - is a special coating applied inside
aluminum or steel pots and pans. It prevents
food from sticking to the pan. Use wooden or
plastic spatula to turn or mix food inside. To
wash and clean, take care not to scratch the
Teflon coating with sharp instrument such as
knife or fork.
3. Pressure cooker - is an airtight cooking
device that cook food quickly, thanks to the
steam pressure that builds up inside.
4. Wok - used in a range of Chinese cooking
techniques including stir frying, steaming, pan
frying, deep frying, poaching, boiling, braising,
searing, stewing, making soup, smoking and
roasting nuts.

11. 5
5. Frypan, or Skillet – is a flat-bottomed pan
used for frying, searing, and browning foods. It
is typically 20 to 30 cm (8 to 12 in) in diameter
with relatively low sides that flare outwards, a
long handle, and no lid.
6. Kettle - is a metal vessel, with a flat
bottom, used to heat water on a stovetop or
hob. They usually have a handle on top, a
spout, and a lid. Some also have a steam
whistle that indicates when the water has
reached boiling point.
7. Double boiler - used when temperature
must be kept below boiling, such as for egg
sauces, puddings, and to keep food warm
without overcooking.
Kitchen Tools
Uses / Functions Pictures
1. Can opener - used to open food
containers.
2. Strainer - used to strain or sift dry
ingredients.
3. Cutting boards - are wooden or plastic
board where meat, fruits and vegetables are
cut. Used to protect counter tops while
cutting and chopping food.
4. Funnels - are used to fill jars, made of
various sizes of stainless steel, aluminium or
of plastic.
5. Graters - are used to grate, shred, slice
and separate vegetables such as carrots,
cabbage and cheese.

12. 6
6. Kitchen shears - are used for opening
food packages, cutting tapes or strings or
simply remove labels or tags from items.
7. Kitchen knives - often referred to as
cook’s or chef’s tools used for all types of
kitchen tasks such as peeling, slicing,
carving and cutting.
8. Vegetable peeler - used to scrape
vegetables such as carrots and potatoes and
to peel fruits. They are made of stainless
steel with sharp double blade that swivels.
9. Potato masher - used for mashing
cooked potatoes, turnips, carrots or other
soft cooked vegetables.
10. Rubber scrapper - a rubber or silicone
tool used to blend or scrape the food from the
bowl. Used to remove also bits of food on
side of the bowl.
11. Serving spoons - are small, shallow
bowl on a handle used in preparing, serving
or eating food.
12. Serving tongs - used to grab and
transfer food items, poultry or meat portions
to a serving platter, hot deep fryer and plate.
13. Spatula - used to level off ingredients
when measuring and to spread frostings and
sandwich fillings.
14. Spoons - are solid, slotted or perforated
which are made of stainless steel or plastic.
Used to spoon liquids over foods and to lift
foods.

13. 7
15. Fork - a utensil made of metal, whose
long handle terminates in a head that
branches into several narrow and often
slightly curved tines with which one can
spear foods either to hold them to cut with
a knife or to lift them to the mouth.
16. Plate - a broad, concave, but mainly flat
vessel on which food can be served
17. Whisks - are used for blending, mixing,
whipping eggs or batter and for blending
gravies, sauces, and soups
18. Wooden spoon - made of hard wood
which are used for creaming, stirring and
mixing.
19. Strainer - used to strain or sift dry
ingredients.
Measuring Tools
Uses / Functions Pictures
1. Measuring glass - made of transparent
glass or plastic used for measuring
ingredients
2. Graduated cup are made of stainless or
plastics with measurements (1, 3/4, 2/3, ½,
1/3, ¼, 1/8) marked on each side.
3. Measuring spoons - consist of a set of
spoons with different sizes for measuring
small quantities of ingredients

14. 8
4. Household scales - are used to weigh
large quantity of ingredients in kilos,
commonly in rice, flour, sugar, legumes or
vegetable and meat up to 25 pounds.
Equipment
Uses / Functions Pictures
1. Refrigerators/freezers - necessary in
preventing bacterial infections from foods.
These are isolated box, equipped with
refrigeration unit and a control to maintain the
proper inside temperature for food storage.
2. Microwave oven - are used for cooking or
heating food.
3. Oven - a chamber or compartment used
for cooking, baking, heating or drying.
4. Rice cooker or rice steamer - an
automated kitchen appliance designed to boil
or steam rice.
5. Blenders - are used to chop, blend, mix
whip, puree, grate, and liquify all kinds of
food.

15. 9
What’s More
Directions: Identify the following tools and equipment in column A. Write your
answer in column B with a short description of its uses or functions.
A B
1.
2.
3.
4.
5.
6.
7.

16. 10
What I Have Learned
Directions: Fill in the blanks with the missing word/s to complete each
statement. Choose your answer/s from the box below. Write your answer in
your TLE notebook.
Grater Sticking Dry ingredients
Serving spoon Pressure cooker Serving tongs
Wooden spoon Double boiler Kitchen knives
Household scale Can opener Liquid ingredients
1. ____________ is use to keep food warm without overcooking.
2. A kitchen tool that is used to grate foods like carrots and cheese is called
____________.
3. Strainer is used to strain or sift ______________.
4. This is used in serving food____________.
5. ___________ are used to grab and transfer food items to a serving platter.
6.For creaming, stirring, and mixing food we will use ___________.
7. _____________often referred to as cook’s or chef’s tools.
8. Teflon has special coating applied inside to prevent food from _________ to
the pan.
8.
9.
10.

17. 11
9. To get the exact kilos of rice we used _____________.
10. _____________is an airtight cooking device that cook food quickly.
What I Can Do
Directions: Answer the following questions. Write your answer in your TLE
notebook.
You were asked by your parents to cook “Pinakbet”. Read the given recipe
carefully so that you can prepare and cook this successfully.
PINAKBET
INGREDIENTS
 1 tablespoon oil
 1/2 pound pork belly - - cut into strips
 1 small onion - - chopped
 2 cloves garlic - - minced
 2-3 tablespoons shrimp paste
 3 medium tomatoes - - chopped
 1/2 small squash - - peeled and cut into cubes
 1 cup water
 5-7 young okras - - ends trimmed, cut into halves diagonally
 1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch
lengths
 1 medium bitter gourd - - seeded then halved and cut into slices
 1 large eggplant - - ends trimmed and cut into cubes
 Salt

18. 12
INSTRUCTIONS
1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until
browned and fat rendered.
2. Lower heat to medium and add the onion and garlic and cook until tender
and aromatic. Add tomatoes and cook for about 3-5 minutes or until it
becomes soft and the skins peel off the flesh
3. Add shrimp paste and continue to cook for about a minute.
4. Add squash and water. Cover the pan and let it simmer for about 2 minutes.
5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if
needed. Cook for about 2 minutes. Add the okra and cook for another 2
minutes or until vegetables are tender yet still a bit crisp.
6. Transfer to a serving plate and serve with rice and your favorite fried meat.
A. List down the tools and equipment needed in cooking Pinakbet
B. Describe the uses of each tool and equipment in cooking “Pinakbet”

19. 13
Assessment
Directions: Choose the letter of the best answer. Write the chosen letter on your
TLE notebook.
1. This is a tool use to peel off the outer skin of fruits and vegetables.
A. Peeler
B. Knife
C. Grater
D. Spoon
2. Used to protect counter tops while cutting and chopping food.
A. Cooling rack
B. Cutting board
C. Whisk
D. Food turner
3. Used for mashing cooked potatoes and other soft cooked vegetables.
A. Peeler
B. Knife
C. Serving spoon
D. Potato masher
4. These utensils measure large amounts of food such as flour, sugar or
brown sugar.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale
5. Used to scrape the ingredients down from the sides of mixing bowls.
A. Rubber scrapper
B. Spatula
C. Spoons
D. Food tongs

20. 14
6. These utensils are used to grab and lift objects.
A. Spatula
B. Turner
C. Food tongs
D. Spoon
7. Add air to ingredients to make them light and fluffy, or stir thin sauces
and batters.
A. Pastry blender
B. Mixer
C. Spatula
D. Whisk
8. The following are uses of graters EXCEPT
A. Grate
B. Drain
C. Shred
D. Slice
9. These utensils are essential for various tasks from cleaning vegetables
to straining pasta or contents.
A. Strainer
B. Funnels
C. Graduated spoon
D. Whisk
10.Used to measure small amounts of both liquid and dry ingredients.
A. Spoons
B. Peeler
C. Measuring spoons
D. Serving spoons
11.This utensil is used to level off dry ingredients from dry measuring cups,
or applies icing to cakes.
A. Rubber scrapper
B. Whisk
C. Spatula
D. Turner

21. 15
12.Oven is used for the following reasons except
A. Baking
B. Heating
C. Stirring
D. Cooking
13.Used to chop up foods into milkshakes or smoothies.
A. Food mixer
B. Blender
C. Grater
D. Household scale
14.Oven is used for the following reasons EXCEPT
A. Baking
B. Heating
C. Stirring
D. Cooking
15.This utensil measures large amount of food such as oil, water and milk.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale

22. 16
Additional Activities
.
Directions: Make a compilation of pictures demonstrating the proper use of
kitchen tools. At least 5 kitchen utensils.
Answer Key
What I Know What I have Learned Assessment

23. 17
References
Books
Corazon M. Simisim.Technology and Livelihood Education Cookery 9,
The Library Publishing House , INC
Dr. Cristina a. Villanueva. Effective Technology and Home Economics,
Adriana Publishing Co.,INC.
K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module
Learning Module Cookery 9
Internet Sources
Bebs. “Pinakbet Recipe: Foxy Folksy Pinoy Recipes.” Foxy Folksy, July
26, 2019. https://www.foxyfolksy.com/pinakbet/.
Google Search. Google. Accessed June 28, 2020.
https://www.google.com/search?q=cooking+materials.
Google Search. Google. Accessed June 28, 2020.
https://www.google.com/search?q=kitchen+utensils+worksheets+for+hig
h+school.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=kitchen+utensils.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=kitchen+EQUIPMENT.
“Lesson 1.” T.L.E Learning Module. Accessed June 29, 2020.
https://gltnhs-tle.weebly.com/lesson-13.

24. For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph