DEPARTMENT OF EDUCATION

7 DIVISION OF CITY SCHOOLS QUEZON CITY

NOVALICHES HIGH SCHOOL
SUBJECT Technology and Livelihood Education (TLE)
DEVELOPMENT TEAM
Mrs. Ma. Luningning SD. Mendoza / Mrs. Janice S. Batchain
Author: / Suzette Magrarita B. Tuliao / Rizzia Blessie Crisanto /
Manuela S. Cais / Deborah Montealto
Content Evaluator Mrs. Carmen Parungao
Language Evaluator: Dr. Imelda Lipayon
Format Evaluator / Subject
Mrs. Ma. Luningning SD. Mendoza
LR Coordinator:
School LRMS Coordinator: Mr. Janlee Mark F. Mabunga
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SUPPLEMENTARY LEARNING MATERIAL ON
“Identify the Materials of Various Types of Kitchen Tools, Equipment and Paraphernalia”
MODULE 1 -WEEK 2 | QUARTER I | SCHOOL YEAR 2020-2021
Background Information for Learners
The tools, utensils and equipment are made of different materials, with each having certain advantages and
disadvantages. Aluminum is the best for all-around use, as it is the most popular, lightweight, attractive and less
expensive. It requires care to keep it shiny and clean. Stainless steel is the most popular material used for tools and
equipment but it is more expensive. Glass is good for baking but not practical on top or surface cooking. Cast iron is
sturdy but must be kept seasoned to avoid rust. Ceramic and heat-proof glass is used especially for baking dishes,
casseroles, and measuring cups. Teflon is a special coating applied to the inside of some aluminum or steel pots and
pans. Plastic and hard rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and
canisters.
Learning Competency with Code
Utilize kitchen tools and equipment, paraphernalia
TLE_HECK7/8UT-Oa1
ACTIVITY 1: RE-ARRANGE ME!!!
Directions: Arrange the jumbled word/words to describe the materials used in different kitchen tools and
equipment. Write your answer in your activity notebook.
1. l a s s G 2. m u n i m u l A 3. o f e l n T 4. C s a t o n I r 5. P t c a s l i

6. s s e l n a i t S l e e t s 7. i c a r C m e 8. H r a d r e b b u R 9. o d o W 10. p e o C r p

ACTIVITY 2: MATCH ME UP!!!

Directions: Draw a sun ☼ on the third column 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. Write your answer in your activity notebook.
A B C
1. It is the most popular, lightweight, attractive and less expensive. Aluminum
2. It is a greatly durable and cheap material of kitchen utensils but may Glass
not last long
3. Is sturdy but must be kept seasoned to avoid rust. Salad oil with no Teflon
salt or shortening can be rub inside and out and dry. Wash with soap
(not detergent) before using.
4. Is a special coating applied to the inside of some aluminum or steel Cast Iron
pots and pans. It helps food from not sticking to the pan.
5. Is the most popular material used for tools and equipment, but is Stainless Steel
more expensive.
Tel. no.: 8901-1988
Email: nhs_qc@yahoo.com
Website: https://sites.google.com/site/novalicheshsqcsecondary/
ACTIVITY 3: CATEGORIZE ME!!!
Directions: Classify the following tools by grouping them in the table below. Write your answers in your activity
notebook.
Measuring Spoon Flipper Kitchen Shears Funnel
Mixing bowl Rotary Eggbeater Spatula Serving Tongs
Frying Pan Cutting board Citrus knife Portion Scale
Butcher’s Knife Sauce Pot Vegetable Peeler Grater
Wooden Spoon Potato Masher Colander Boning Knife

Measuring Tools Preparation Tools Cutting Tools Cooking Tools

ACTIVITY 4: RE-ARRANGE ME!!!

Directions: On your activity notebook, list down all the kitchen utensils and equipment you can find in your kitchen
(minimum of 10, maximum of 20). Identify the materials of your kitchen tools and equipment. Follow the format
below.
Kitchen Utensils / Equipment Material
1
2
3
4
5
6
7
8
9
10

Reflection:
Directions: Write your reflections in your activity notebook.
1. Imagine you are using a cooking utensil, what is the best material it should be made of? Why?
2. Why is it important to know what is the material of your kitchen utensils?

REFERENCES FOR LEARNERS

K to 12 Basic Education Curriculum- TLE Module Commercial Cooking 7 pp. 5-15