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.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Here are the key points about cleaning and sanitizing:
- Cleaning removes dirt, food particles, and grease/oil from surfaces. It does not necessarily kill microorganisms. Cleaning is done using detergents.
- Sanitizing reduces the number of microorganisms to safe levels through the use of heat or chemicals. The goal is to kill germs and bacteria that cause disease.
- Both cleaning and sanitizing are important to ensure food safety. Cleaning removes soil that harbors microbes, while sanitizing kills any remaining microbes.
- Common sanitizing methods include heat (171°F hot water or 165°F for dish machines), chlorine, i
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
The main steps in cleaning fresh fish are: 1) scale the fish using a blunt knife to remove scales without damaging the flesh; 2) eviscerate or gut the fish by making a cut along the belly and removing the internal organs; 3) rinse the fish thoroughly under clean running water to remove blood and residue. Proper cleaning is important to prepare the fish for further processing and prolong its shelf life.
Budget of work in tle 10 cookery - Melanie M. AlidoMelanie Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Here are the key points about cleaning and sanitizing:
- Cleaning removes dirt, food particles, and grease/oil from surfaces. It does not necessarily kill microorganisms. Cleaning is done using detergents.
- Sanitizing reduces the number of microorganisms to safe levels through the use of heat or chemicals. The goal is to kill germs and bacteria that cause disease.
- Both cleaning and sanitizing are important to ensure food safety. Cleaning removes soil that harbors microbes, while sanitizing kills any remaining microbes.
- Common sanitizing methods include heat (171°F hot water or 165°F for dish machines), chlorine, i
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
The main steps in cleaning fresh fish are: 1) scale the fish using a blunt knife to remove scales without damaging the flesh; 2) eviscerate or gut the fish by making a cut along the belly and removing the internal organs; 3) rinse the fish thoroughly under clean running water to remove blood and residue. Proper cleaning is important to prepare the fish for further processing and prolong its shelf life.
Budget of work in tle 10 cookery - Melanie M. AlidoMelanie Alido
This document outlines the budget of work for the cookery class at Mabini National High School for the first and second quarters. It details the weekly topics, learning competencies, and assessments for preparing various dishes like eggs, cereals, vegetables, seafood, and more. Students will learn cooking skills and techniques like cleaning tools and ingredients, following recipes, different cooking methods, plating and presenting dishes attractively, and properly storing finished products. The goal is for students to demonstrate their core competencies in cookery and gain an understanding of concepts and theories through hands-on practice in preparing different dishes each week.
The document provides steps for organizing kitchen cabinets and proper storage of kitchen items. It outlines removing all items from the cabinets, scrubbing shelves, thinking about frequently used items, and arranging items in an aesthetically pleasing way. Items should be stored in a clean, dry place protected from vermin. Utensils should be inverted or covered when stored openly. Glassware, dishes, tools and equipment should all be properly stacked and stored.
This document provides information about kitchen tools and equipment used in commercial cooking. It begins with defining key terms related to kitchen tools and equipment. It then lists and describes common kitchen tools like knives, pots, pans, measuring cups/spoons, peelers, graters, etc. and the materials they are made of like stainless steel, aluminum, plastic, wood. It provides details on 15 essential cooking tools/equipment and their uses. The document aims to educate students on proper use and maintenance of kitchen tools and equipment.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
This document provides guidance for teachers on teaching the exploratory course on Bread and Pastry Production as part of the K to 12 Technology and Livelihood Education (TLE) curriculum in the Philippines. It outlines the overall goals of the K to 12 curriculum and the conceptual framework for teaching TLE using a modular approach. Each TLE exploratory course is covered in a Learning Module that includes lessons, learning outcomes, and assessments. The guide explains how teachers can use the modules to determine students' prior knowledge and skills, teach new competencies, and evaluate the application of learning. The goal is to prepare students for certification and employment by aligning TLE courses with the standards of the Technical Education and Skills Development Authority (TESDA
This document provides information about maintaining appropriate kitchen tools, equipment, and paraphernalia through proper cleaning and sanitizing techniques. It discusses cleaning agents and sanitizing methods, including heat and chemical sanitizers like chlorine, iodine, and quaternary ammonium. The document aims to help learners understand how to differentiate between cleaning and sanitizing, identify the proper cleaning agents and procedures to use, and maintain kitchen tools and ensure food safety.
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.
This document contains a daily lesson plan for an Agriculture 10 class. The plan outlines the objectives, content, learning resources, and procedures for the week. The objectives are to identify required farm tools and equipment, check for defects, demonstrate safe handling techniques, and select proper personal protective equipment. The content focuses on supporting horticultural work. Learning resources listed include textbooks, references, and an online source. The procedures provide steps for each day including activities, discussions, and an evaluation. The reflection section allows the teacher to assess student progress and determine areas needing improvement.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
This document provides guidance for a 10th grade household services curriculum focused on preparing hot and cold meals. At the end of the course, students are expected to understand concepts related to preparing ingredients according to recipe and cooking meals. The document outlines learning competencies, objectives, and assessment approaches. It describes introducing students to purchasing food items safely and standardizing recipes. Students will learn cooking techniques and how to properly present cooked dishes. Assessment includes a diagnostic test to evaluate students' baseline knowledge of topics like food safety, cooking methods, and dining etiquette.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
Here are the key parts and functions of a pressure cooker:
1. Pressure gauge - Indicates the pressure and temperature inside the cooker during processing.
2. Pressure regulator weight - Regulates the pressure inside the cooker by closing the vent pipe. It has holes corresponding to desired pressure levels.
3. Vent pipe - Where the pressure regulator weight is placed. It releases steam when open.
4. Wingnut - Secures the lid tightly to ensure proper sealing during processing under pressure.
So in summary, the pressure cooker uses a pressure gauge to monitor the internal temperature and pressure. The pressure regulator weight and vent pipe work together to control and regulate the pressure inside the cooker for safe processing. The wingnut helps seal
The document is a daily lesson log from Balocawhehay NHS for a 10th grade TLE class. The objectives are to understand food and beverage service concepts and standards. The lesson content covers past and current food and beverage trends. Learning resources include textbook pages, online articles, videos and presentations about job roles and responsibilities in the food and beverage industry. The procedures outline identifying job roles, completing job requirements, matching jobs to descriptions, and identifying job opportunities in Abuyog. Formative assessment involves identifying job roles from clues.
1. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. San Gabriel.
2. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods.
3. Students are divided into groups and each group practices a different mixing method, accurately measuring ingredients, properly operating tools, and following mixing procedures. Formative assessments include a quiz and evaluating students' mixing skills.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This document is a module on measurement and calculation for the Technology and Livelihood Education - Grade 7 Alternative Delivery Mode. It was created by the Department of Education Region 10 in the Philippines. The module contains lessons on measurement tools and equipment, abbreviations and equivalents of measurements, and performing ingredient substitutions in recipes. It includes learning objectives, pre-tests, lessons, activities, and assessments to help students understand measurement and calculation skills for cookery.
The document provides steps for organizing kitchen cabinets and proper storage of kitchen items. It outlines removing all items from the cabinets, scrubbing shelves, thinking about frequently used items, and arranging items in an aesthetically pleasing way. Items should be stored in a clean, dry place protected from vermin. Utensils should be inverted or covered when stored openly. Glassware, dishes, tools and equipment should all be properly stacked and stored.
This document provides information about kitchen tools and equipment used in commercial cooking. It begins with defining key terms related to kitchen tools and equipment. It then lists and describes common kitchen tools like knives, pots, pans, measuring cups/spoons, peelers, graters, etc. and the materials they are made of like stainless steel, aluminum, plastic, wood. It provides details on 15 essential cooking tools/equipment and their uses. The document aims to educate students on proper use and maintenance of kitchen tools and equipment.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
This document provides guidance for teachers on teaching the exploratory course on Bread and Pastry Production as part of the K to 12 Technology and Livelihood Education (TLE) curriculum in the Philippines. It outlines the overall goals of the K to 12 curriculum and the conceptual framework for teaching TLE using a modular approach. Each TLE exploratory course is covered in a Learning Module that includes lessons, learning outcomes, and assessments. The guide explains how teachers can use the modules to determine students' prior knowledge and skills, teach new competencies, and evaluate the application of learning. The goal is to prepare students for certification and employment by aligning TLE courses with the standards of the Technical Education and Skills Development Authority (TESDA
This document provides information about maintaining appropriate kitchen tools, equipment, and paraphernalia through proper cleaning and sanitizing techniques. It discusses cleaning agents and sanitizing methods, including heat and chemical sanitizers like chlorine, iodine, and quaternary ammonium. The document aims to help learners understand how to differentiate between cleaning and sanitizing, identify the proper cleaning agents and procedures to use, and maintain kitchen tools and ensure food safety.
This document contains a daily lesson log for a 9th grade cookery class. Over the course of a week, the class will cover topics related to preparing salads, including tools and equipment used, classifications of salads by ingredients and place in a meal. Each day's lesson will include establishing objectives, presenting new concepts, group activities to practice skills, questions to encourage application of knowledge, and assessments. The teacher aims to ensure students understand proper preparation of appetizers and can independently make salads and dressings.
This document contains a daily lesson plan for an Agriculture 10 class. The plan outlines the objectives, content, learning resources, and procedures for the week. The objectives are to identify required farm tools and equipment, check for defects, demonstrate safe handling techniques, and select proper personal protective equipment. The content focuses on supporting horticultural work. Learning resources listed include textbooks, references, and an online source. The procedures provide steps for each day including activities, discussions, and an evaluation. The reflection section allows the teacher to assess student progress and determine areas needing improvement.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
This document provides guidance for a 10th grade household services curriculum focused on preparing hot and cold meals. At the end of the course, students are expected to understand concepts related to preparing ingredients according to recipe and cooking meals. The document outlines learning competencies, objectives, and assessment approaches. It describes introducing students to purchasing food items safely and standardizing recipes. Students will learn cooking techniques and how to properly present cooked dishes. Assessment includes a diagnostic test to evaluate students' baseline knowledge of topics like food safety, cooking methods, and dining etiquette.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
Here are the key parts and functions of a pressure cooker:
1. Pressure gauge - Indicates the pressure and temperature inside the cooker during processing.
2. Pressure regulator weight - Regulates the pressure inside the cooker by closing the vent pipe. It has holes corresponding to desired pressure levels.
3. Vent pipe - Where the pressure regulator weight is placed. It releases steam when open.
4. Wingnut - Secures the lid tightly to ensure proper sealing during processing under pressure.
So in summary, the pressure cooker uses a pressure gauge to monitor the internal temperature and pressure. The pressure regulator weight and vent pipe work together to control and regulate the pressure inside the cooker for safe processing. The wingnut helps seal
The document is a daily lesson log from Balocawhehay NHS for a 10th grade TLE class. The objectives are to understand food and beverage service concepts and standards. The lesson content covers past and current food and beverage trends. Learning resources include textbook pages, online articles, videos and presentations about job roles and responsibilities in the food and beverage industry. The procedures outline identifying job roles, completing job requirements, matching jobs to descriptions, and identifying job opportunities in Abuyog. Formative assessment involves identifying job roles from clues.
1. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. San Gabriel.
2. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods.
3. Students are divided into groups and each group practices a different mixing method, accurately measuring ingredients, properly operating tools, and following mixing procedures. Formative assessments include a quiz and evaluating students' mixing skills.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This document is a module on measurement and calculation for the Technology and Livelihood Education - Grade 7 Alternative Delivery Mode. It was created by the Department of Education Region 10 in the Philippines. The module contains lessons on measurement tools and equipment, abbreviations and equivalents of measurements, and performing ingredient substitutions in recipes. It includes learning objectives, pre-tests, lessons, activities, and assessments to help students understand measurement and calculation skills for cookery.
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
Livelihood.bread and pastry production.module 1.porrasRenatoLimBaylasJr
The document discusses different tools and equipment used in baking, including preparatory tools like graters and rolling pins, measuring tools like measuring cups and spoons, mixing tools like mixing bowls and electric mixers, cutting tools like pastry blenders and kitchen shears, baking pans like cake pans and muffin pans, ovens like deck ovens and convection ovens, and other equipment like bread toasters and double broilers. It provides pictures and descriptions of each tool or piece of equipment and their uses. It also classifies the various baking tools and equipment into categories such as ovens, measuring tools, mixing tools, and others.
The document provides instructions for preparing service stations and equipment for food and beverage service. It defines important terms like mise en place and describes the proper table settings, dishes, glasses, and flatware needed at a dining table or restaurant. The document emphasizes preparing a waiter's station with all necessary supplies and keeping serving equipment clean and sanitized.
Here are the key points I learned from this module:
1. Food processing is a method that extends the shelf life of fresh foods by transforming them into products. It helps preserve the color, taste, and nutritional value of foods.
2. Salting is a common food processing method known as curing. It uses salt to draw out moisture from foods like meat, fish, and vegetables to prevent spoilage from microorganisms.
3. There are two salting methods - wet salting uses brine or pickling solutions while dry salting coats foods in dry salt and allows juices to drain away. Making salted eggs is an example of wet salting using a brine solution.
This document provides information on a Technology and Livelihood Education module for Grade 7 students on using and maintaining hand tools. It discusses proper tool selection, safe use of tools, and four categories of computer hardware servicing tools: ESD tools, hand tools, cleaning tools, and diagnostic tools. The module aims to teach students about selecting the appropriate tools for tasks, examining tools for damage before use, and keeping tools in good condition through regular maintenance. It includes various activities for students to classify, identify, and maintain different tools.
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
K to 12 commercial cooking learning moduleNoel Tan
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module contains learning outcomes, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, and assignments for each lesson to help students learn essential skills for commercial cooking.
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module includes learning outcomes, performance standards, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, scoring rubrics, and assignments for each lesson to help students learn essential skills in commercial cooking.
K to 12_commercial_cooking_learning_moduleReal Che
This document provides an exploratory learning module on commercial cooking for grades 7 and 8. It covers 5 lessons: (1) use and maintain kitchen tools and equipment, (2) perform mensuration and calculations, (3) interpret kitchen layout, (4) interpret plans and drawings, and (5) practice occupational safety and health. The module defines key terms, outlines learning outcomes and performance standards, and provides learning activities to help students apply what they learn, such as information sheets, self-checks, activity sheets, and scoring rubrics. Lesson 1 focuses on utilizing, maintaining, and storing kitchen tools and equipment.
K TO 12 COMMERCIAL COOKING LEARNING MODULE.pdfRochelMarin1
The document provides an exploratory module on commercial cooking for grades 7-8 that covers 5 lessons: using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. It includes learning outcomes, materials, definitions, pre-tests, information sheets, activities, and scoring rubrics for assessing student learning in each lesson. The goal is for students to gain basic competencies in commercial cooking by the end of the module.
K to 12_commercial_cooking_learning_moduleJuban Ken
The document provides an exploratory course module on commercial cooking for grades 7-8 that covers 5 lessons on using and maintaining kitchen tools and equipment, performing measurements and calculations, interpreting kitchen layouts, interpreting plans and drawings, and practicing occupational safety and health. The module includes learning outcomes, performance standards, materials, definitions, pre-tests, information sheets, self-checks, activity sheets, scoring rubrics, and assignments for each lesson to help students learn essential skills in commercial cooking.
K to 12_commercial_cooking_learning_moduleClark Cabaral
The document provides information about commercial cooking, including:
- It introduces a learning module on commercial cooking for grades 7-8.
- The module covers using and maintaining kitchen tools/equipment, measurements and calculations, kitchen layouts, and occupational safety.
- It describes the contents and learning approach of the module, emphasizing hands-on practice of skills.
This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling.
The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
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How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
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Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
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Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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2. Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: KITCHEN TOOLS AND EQUIPMENT
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for
profit. Such agency or office may, among other things, impose as a condition the payment
of royalties.
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.
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