TECHNOLOGY AND

LIVELIHOOD EDUCATION 8

BASIC KITCHEN TOOLS

AND EQUIPMENTS
Student’s Name: _________________________________________________
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Course Description

This is an exploratory and introductory course that leads to Household Services National
Certificate Level II (NC II). It covers six common competencies that a Grade 7/Grade 8 Technology and
Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools,
equipment, and paraphernalia; 2) performing mensuration and calculation; 3) interpreting diagrams
layouts and plans; 4) practicing Occupational Health and Safety; 5) participating in workplace
communication; and 6) working in a team environment.

About the Module

This Module has 6 Lessons. Each Lesson has the following parts.

 Learning Outcomes
 Content and Performance Standards
 Pre-Test
 Firm up
 Make Meaning
 Deepen
 Transfer
 Assessment

To get the most from this Module, you need to do the following:
1. Begin by reading and understanding the Learning Outcome/s and Content and Performance
Standards. These tell you what you should know and be able to do at the end of this Module.
2. Find out what you already know by taking the Pretest then check your answer against the Answer
Key to be provided by your teacher.
3. Do the required Learning Activities. They begin with one or more Information Sheets. An Information
Sheet contains important notes or basic information that you need to know. After reading the
Information Sheet, test yourself on how much you learned by means of the Self-check. Refer to the
Answer Key to be provided by your teacher. Do not hesitate to go back to the Information Sheet when
you do not get all test items correctly. This will ensure your mastery of basic information.
4. Demonstrate what you learned by doing what the Activity directs you to do.
5. You must be able to apply what you have learned in another activity or in real life situation.
6. Accomplish the Assessment provided for you to know how well you performed.

If you have questions, ask your teacher for assistance.

TLE 8
Student’s Name: _________________________________________________
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Lesson 1 │ KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA

Content Standards Performance Standard

The learners demonstrate an understanding of The learners shall be able touse hand tools and
hand tools and equipment in Illustration equipment in Illustration

Learning Outcomes
LO 1. Prepare hand tools and equipment in Illustration
1.1List hand tools and equipment based on job requirement
1.2Identify appropriate hand tools and equipment
1.3Classify hand tools and equipment according to function and task requirement

PRE-TEST

Direction: Select the housekeeping tool and equipment applicable to a specific job. Write your answer
before each number.

______ 1. This is a pan used for frying, searing, and browning foods.
a. saucepan c. sauté pan
b. frying pan d. stockpot

______ 2. This is a vessel with vertical sides about the same height as their diameter and commonly
used for simmering or boiling.
tool he should use?
a. saucepan c. sauté pan
b. frying pan d. stockpot

______ 3. This is used for sautéing. It has a large surface area like a frying pan, but with vertical sides
to prevent food from from escaping during cooking.
a. saucepan c. sauté pan
b. frying pan d. stockpot

______ 4. This is a large pot with sides at least as tall as their diameter.
a. saucepan c. sauté pan
b. frying pan d. stockpot

______ 5. This is a type of sieve used in cooking for separating liquids and solids
a. ladle c. colander
b. cutting board d. measuring cup
______6. This is durable board on which the material to be cut is placed.
a. Ladle c. colander
b. Cutting board d. measuring cup

TLE 8
Student’s Name: _________________________________________________
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c.
______7. This is type of serving spoon that is widely used for soup, stew, or other liquid foods.
a.Ladle c. colander
b.Cutting board d. measuring cup

______8. This is a kitchen utensil used primarily to measure the volume of liquid or powdered-form of
ingridents.
a.ladle c. colander
b.cutting board d. measuring cup

______9. These are used to measure the amount of ingredients, either liquid or dry.
a. Cutlery c. grater
b. Measuring spoon d. whisk
______10. This is more usually known as silverware or flatware
a. Cutlery c. grater
b. Measuring spoon d. whisk
______11. This is kitchen utensils used to grate foods into fine strips or crumbs.

a. Cutlery c. grater
b. Measuring spoon d. whisk
_______12. This is cooking utensils used to blend ingredients smoothly.

a. Cutlery c. grater
b. Measuring spoon d. whisk
_______13. This is used to scrape vegetables, such as carrots and potatoes and to peel fruit. The best
ones are made of stainless steel with sharp double that swivels.

a. Can and bottle opener c. potato masher

b. Vegetable peeler d. kitchen knives

________14. This is used for mashing cooked potatoes, turnips, carrots, or other soft cooked
vegetables.

a. Can and bottle opener c. potato masher

b. Vegetable peeler d. kitchen knives
_______15. This is used to open a food tin,preferably with a smooth operation, and comfortable grip
and turning knob.

a. Can and bottle opener c. potato masher

b. Vegetable peeler d. kitchen knives

_______16. These are different kinds of knives that are intended to be used in food preparations.
a. Can and bottle opener c. potato masher
b. Vegetable peeler d. kitchen knives

TLE 8
Student’s Name: _________________________________________________
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ACTIVITY 1

Look around your house and look for the materials, tools and equipment that you use when you are
cleaning or doing household chores. Take a photo of it and submit it to through GENYO, with the
instruction of your teacher.

ACTIVITY 2

Directions: Write the name and use of the utensils below.

KITCHEN TOOLS NAME USE

TLE 8
Student’s Name: _________________________________________________
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TLE 8
Student’s Name: _________________________________________________
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TLE 8
Student’s Name: _________________________________________________
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ACTIVITY 3

TRUE OR FALSE : Write T if the statements is true and F if false.

______1. Vegetable peeler is used to chop fruits and vegetables.

______2. Whisk is used to blend or mixed ingredients smoothly.

______3. Can and bottle opener is used to open Tupper wares .

______4. Potato masher is used for mashing cooked or boiled potatoes, turnips, carrots, or other soft cooked
vegetables.

______5. Measuring cups is used to measure the volume of liquid or powdered cooking ingredients.

______6. Measuring spoon is used to measure the amount of ingredients.

______7. Cutting boards is made of mud.

______8. Colander is used to mixed liquids and solid foods.

______9. Frying pan is used to boiled foods.

______10. Sauce pan is usually has a short handle.

“KITCHEN EQUIPMENTS”

TLE 8