The document is a module for home economics education focusing on the use of kitchen tools, equipment, and cleaning paraphernalia. It covers identification, classification, and the importance of these items for cooking, emphasizing that proper tools can enhance cooking efficiency and meal quality. Additionally, the module includes various exercises and questions to reinforce learning about cooking techniques and safety in the kitchen.

1. TLE EXPLORATORY 8
3rd
Quarter
Home Economics- COOKERY

2. Quarter 3
Module 1:
UTILIZE APPROPRIATE KITCHEN
TOOLS, EQUIPMENT, AND
PARAPHERNALIA

3. Learning Objectives:
1. Identify types of tools, equipment, and paraphernalia
2. Classify the types of appropriate cleaning tools and
equipment based on their uses.
3. Recognize the value of tools and equipment in our life.

4. Direction: Read each item carefully. Choose the letter and word/s that describe the
statement.
1. It is the most popular, lightweight, attractive and less expensive materials of
kitchen utensils and equipment.
a. Aluminum b. Glass c. Stainless
steel d.Teflon
2. A more complicated tool that may refer to a small electrical appliance.
b. Equipment b. Material c. Paraphernalia
d.Tool
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
c. Can opener b. Garlic Presser c. Knives
d. Spoon
4. It is used to grate, shred, slice and separate foods.
a. Grater b. Kitchen knives c. Kitchen Shear

5. 5. A must for all types of kitchen tasks, from peeling an onion and
slicing carrots, to carving a roast or turkey often referred to as
cook's or chef's tools.
a. Kitchen Knives c. Ladle
b. Vegetable peeler d. Wooden
spoon
6. It is used to measure solids and dry ingredients.
a. Household Scale c.
Measuring spoon
b. Measuring cup d. Portion
Scale

6. 9. A special coating applied to the inside of some aluminum or steel pots and
pans that helps food from not sticking to the pan.
a. Aluminum b. Glass c. Stainless
steel d.Teflon
10.A kitchen essential used for creaming, stirring, and mixing that made of a
hard wood.
b. Grater c.
Scoop
c. Scraper d.
Wooden spoon

7. Lesson 1
UTILIZE APPROPRIATE KITCHEN TOOLS,
EQUIPMENT AND PARAPHERNALIA

8.  Why is learning more about cooking creatively
beneficial?
A) It helps in increasing family income
B) It is only beneficial for professional chefs
C) It makes cooking more difficult
D) It is not beneficial at all
 What is considered as important as the taste of the
food in the provided text?
A) The cost of the ingredients
B) The presentation of the food
C) The size of the kitchen
D) The cooking time

9.  According to the text, what plays a very important role
in presenting food in our family and to our customers?
A) The color of the plates
B) The cooking method used
C) The taste of the food
D) The background music
 What is essential to making tasty food for your family
and customers, according to the text?
A) The role of tools and equipment in the kitchen
B) The number of recipes you know
C) The quantity of food prepared
D) The size of the dining table

10.  How can cooking skills benefit your family, as
mentioned in the text?
A) By reducing grocery bills
B) By increasing family income
C) By saving cooking time
D) By requiring fewer ingredients

11. Direction:
Answer the following questions on your notebook.
1.What is Cooking?
2.Give at least 5 cooking tools and equipment that are
present in your kitchen.
3.How can that tools and equipment make your task
easier.

12. CanYou Guess the Missing Words?
Guess the word based on the given definition in each
number. Write the missing letters of the word inside the
letter blocks below the definition.
Copy the blocks and answer it in your notebook.

14. TYPES OF KITCHEN TOOLS, EQUIPMENT AND
PARAPHERNALIA
Cooking involves the application of heat to foodstuffs. The
basic object of cooking is to tenderize (or in the case of
flour goods such as cake, to stabilize) food so that it will be
easier to digest.

15. There are two other reasons for cooking food.
One is related to taste and the physical aspects of
eating and nourishment of the body; the other
concerns social values related to the preparation and
sharing of meals.
Cookery, is not only concerned with tenderizing
food but also with: The creation of flavors through
browning and combining different foods.

16. The distinguishing feature of a professional cook is the ability to
create attractive, nourishing, and suitable meals for various settings
like hospitals, offices, hotels, or restaurants. A cook's responsibility
extends beyond cooking to ensuring the meal meets the
expectations and needs of the patient, guest, or customer until it is
consumed.
Questions:
1.What is the primary ability that distinguishes a professional
cook?
2.In what settings must a professional cook create appropriate
meals?
3.Why must a cook remain concerned with the meal until it is
consumed?

17. Well-prepared meals play a crucial role in patient recovery, as
people are considered well when they no longer need medicine and
are eating a full diet. In restaurants, meals can celebrate special
occasions or impress guests. In hostels and institutions, meals
provide a sense of home and security. In cafeterias, the presentation
and customer recognition are as important as the preparation work.
Questions:
1.Why are well-prepared meals important for patients in hospitals?
2.How do meals in hostels and institutions contribute to a sense of
home and security?
3.What aspects of service are important in a cafeteria besides the
hours of work put into meal preparation?

18. The skill of cookery involves not only following recipes but also
controlling the amount and intensity of heat applied to various
foodstuffs. Professional cookery training should emphasize this skill,
as mastering the principles and methods of cookery allows any
recipe to be prepared to an acceptable standard. The recipes in the
book are chosen to provide this experience.
Questions:
1.Why is the ability to control the amount and intensity of heat
important in cookery?
2.What should professional cookery training emphasize according to
the passage?
3.How do the recipes in the book contribute to learning cookery
skills?

19. Factors that affect the amount and intensity of heat
applied to food are as follows.
1. The softness or hardness of the food.
2. Whether it is of animal or vegetable origin.
3. The size of the pieces being cooked.
4. The combination of ingredients and whether they are dried,
fresh or frozen.
5. The type of heat to be applied.
6. The quality and type of saucepans and utensils.

20. Good cooking requires the use of proper utensils and commercial
cooking appliances. Thin-bottomed, uneven pans should be avoided
as they can lead to poor cooking results. Using too much heat can
cause overcooking, dryness, shrinkage, burning, and disintegration
of the food. Conversely, too little heat can result in poor flavor
development, watery taste, softness, poor color, and loss of
nutritional value.
Questions:
1.Why should thin-bottomed, uneven pans be avoided in cooking?
2.What are the consequences of using too much heat while cooking?
3.How can using too little heat affect the flavor and nutritional value
of food?

21. MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT
COMMONLY FOUND IN THE KITCHEN
A cook should be familiar with the correct utensils, devices, and equipment in
the kitchen. When purchasing these items, factors beyond price should be
considered. Cooking requires specific tools designed for particular tasks, and
each piece has its own advantages and disadvantages depending on its material.
The materials used in kitchen utensils and equipment vary widely.
Questions:
1.Why is it important for a cook to be familiar with the correct utensils, devices, and
equipment in the kitchen?
2.What factors should be considered when purchasing kitchen utensils and
equipment,apart from price?
3.How do the materials of kitchen utensils and equipment affect their advantages
and disadvantages?

22. KITCHENWARE refers to the tools, utensils, appliances, dishes, and
cookware used in food preparation and the serving of food.
UTENSILS -A kitchen utensil is a small hand-held tool used for food
preparation.
EQUIPMENT - Cooking equipment means equipment, devices or
appliances that can be utilized to prepare a meal within a dwelling unit
and includes a sink, counter-top, gas or electric range or stove, counter-
top cooking unit, hot plate, wall oven, microwave oven, convection oven,
toaster oven, electric frying pan, electric wok.

27. COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS

31. Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all types of
kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.
 Butcher knife – used to section raw meat, poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones. Butcher knives are made with heavy
blade with a saber or flat grind (5)
 French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
(2)
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats (3)
 Boning knife – used to fillet fish and to remove raw
meat from the bone (6)
 Fruit and salad knife - used to prepare salad greens,
vegetables, and fruits (8)
 Spatula – used to level off ingredients when
measuring and to spread frostings and sandwich fillings
 Citrus knife – used to section citrus fruits.
The blade has a two-sided, serrated edge (8)
 Paring knife – used to core, peel, and section
fruits and vegetables. Blades are short, concave
with hollow ground. (7)

39. EQUIPMENT
More complicated tools are called equipment. They may refer to a
small electrical appliance, such as a mixer, or a large, expensive,
power-operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional,
convection and microwave) are mandatory pieces in the kitchen
or in any food establishment.

42. TYPES OF APPROPRIATE CLEANING
TOOLS AND EQUIPMENT
Cleaning and sanitizing procedures are essential parts of the standard
operating procedures in a food safety program. Improperly cleaned and
sanitized surfaces can transfer harmful microorganisms from one food to
another. Cleaning involves removing food and soil from surfaces using
appropriate cleaning agents, as not all agents are suitable for food-contact
surfaces.
Questions:
1.Why are cleaning and sanitizing procedures essential in a food safety
program?
2.What can happen if surfaces are improperly cleaned and sanitized?
3.Why is it important to select the right cleaning agent for food-contact
surfaces?

43. Cleaning Tools/Equipment

46. SUPPLIES/MATERIALS

48. Direction: On the third column draw a heart if the statement/s in
column A match with column B and if not write the correct word/s that
best describe the statement/s.

50. What I Have Learned
A cook's ability involves making attractive, nourishing,
and appropriate meals for various settings such as
hospitals, offices, motels, or restaurants. Concern for
cooking extends beyond preparation to the point of
consumption, considering the expectations and needs of
the patient, guest, or customer. Proper tools, utensils, and
equipment are essential for efficient food preparation,
and cleanliness of these items is crucial to ensure safety
and quality.

51. Questions:
1.Why must a cook be conscious of the expectations and needs of
the patient, guest, or customer?
2.What role do specific tools, utensils, and equipment play in the
preparation of food?
3.How can the cleanliness of tools and equipment impact the
quality and safety of food?

52. What I Can Do
Instruction: Classify the following cleaning tools, equipment and
paraphernalia according to its uses. Copy the table in your notebook.

53. Assessment
A. Instruction: Identify the following picture of tools and equipment. Match
column A with column B. Write your answer in your notebook.

55. ADDITIONAL ACTIVITIES
Instruction:
Classify the give item below, if it is a tools or equipment.
Write your answer in your notebook.
1. Broom
2. Vacuum cleaner
3. Dustpan
4. Floor buffer
5. Clean cloth