7

Technology and Livelihood

Education

COOKERY Module 2
Department of Education ● Republic of the Philippines
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: KITCHEN TOOLS AND EQUIPMENT

First Edition, 2020

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effort has been exerted to locate and seek permission to use these materials from their respective
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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

QUEEN A. LEGASPE
Author/s: 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
MembersNeil A. Improgo, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM Samuel C. Silacan, EdD, CID Chief Joseph T. Boniao, E
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

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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: [email protected]
 7
Technology and
Livelihood Education
Cookery – Module 2
Kitchen Tools and
Equipment

This instructional material is collaboratively developed and reviewed by educators from public schoo

and
recommendationstothe Department ofEducation-Region10at

.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippine

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:

This will give you an idea of the skills or
What I Need to Know
competencies you are expected to learn in the
module.
This part includes an activity that aims to check
What I Know
what you already know about the lesson to take. If
you get all the answers correct (100%), you may
decide to skip this module.
This is a brief drill or review to help you link the
What’s In
current lesson with the previous one.
In this portion, the new lesson will be introduced to
What’s New you in various ways such as a story, a song, a
poem, a problem opener, an activity or a situation.
This section provides a brief discussion of the
lesson. This aims to help you discover and
What is It
understand new concepts and skills.
This comprises activities for independent practice
What’s More
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.
 This includes questions or blank
What I Have Learned
sentence/paragraph to be filled in to process what
you learned from the lesson.
This section provides an activity which will help
What I Can Do
you transfer your new knowledge or skill into real
life situations or concerns.
This is a task which aims to evaluate your level of
Assessment mastery in achieving the learning competency.
In this portion, another activity will be given to you
to enrich your knowledge or skill of the lesson
Additional Activities
learned. This also tends retention of learned
concepts.
This contains answers to all activities in the
Answer Key
module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

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!
 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
 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.

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 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.

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 Lesson KITCHEN TOOLS AND EQUIPMENT
1 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

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 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.

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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.

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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.

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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

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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.

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 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.

9
 8.

9.

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.

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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

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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”

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 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

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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

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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

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 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

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 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.

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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
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