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Technology and
Livelihood Education
Quarter 1 – Module 1:
Cookery
(Exploratory Course)
TLE Cookery – Grade 7 (Exploratory Course)
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
First Edition, 2020

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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.

Development Team of the Module

Writer: Meryll Ann T. Dela Cruz, Floriza Y. Tominez
Editor: Josephine G. Arellano HTIII
Reviewer: Amalia C. Caballes
Illustrator: Jay M. Alora
Layout Artist: Rhoniel F. Medrano
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS in Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS in Charge of LRMS
Gregorio O. Ruales - Division ADM Coordinator
Amalia C. Caballes - Education Program Supervisor EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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Technology and
Livelihood Education
Quarter 1 – Module 1:
COOKERY
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the TLE 7 Self-Learning Module (SLM) on Cookery!

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.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE-7 Self-Learning Module (SLM) on Cookery!

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 and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

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.

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.

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 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:

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Cookery. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the order
in which you read them can be changed to correspond with the textbook you are now
using.

The module is divided into three lessons, namely:

 Lesson 1 – Use and Maintain Kitchen Tools and Equipment
 Lesson 2 – Perform Mensuration and Calculation
 Lesson 3 – Practice Occupational Safety and Health

After going through this module, you are expected to:

1. identify kitchen tools, equipment according to their use.
2. select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia;
3. Clean and sanitize kitchen tools and equipment following manufacturer’s
instructions;
4. measure ingredients properly;
5. calculate the cost of production of a given recipe;
6. choose the type of hazards and risks that is common in workplace;
7. explain the importance of Occupational Health and Safety.

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 What I Know

Let’s see if you have prior knowledge about cookery.

Directions: Encircle letter of your answer.

1. What tool is the most popular, lightweight, attractive and less expensive materials
of kitchen utensils and equipment?
a. glass
b. stainless
c. aluminum

2. It is a more complicated tool that may refer to a small electrical appliance.

a. material
b. equipment
c. paraphernalia

3. It is used to grate, shred, slice and separate foods.

a. knife
b. grater
c. kitchen shears

4. This is a must for all types of kitchen tasks, from peeling, carving often referred
as cook's tools.
a. knife
b. grater
c. kitchen shears

5. What measuring tool is used to measure solids and dry ingredients?

a. ruler
b. measuring spoons
c. measuring cup for dry ingredients

6. What are used to measure smaller quantities of ingredients?

a. ruler
b. measuring spoons
c. measuring cup for dry ingredients

7. A rubber or silicone tools to blend or scrape the food from the bowl.
a. ladle
b. spatula
c. baster

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8. What special coating applied to the inside of some pots and pans that helps food
from not sticking to the pan?
a. glass
b. teflon
c. aluminum

9. A kitchen essential used for creaming, stirring, and mixing that made of a hard
wood.
a. ladle
b. spatula
c. wooden spoon

10. A vegetable strainer that is essential for various tasks from cleaning vegetables
to straining pasta or tin contents.
a. sifter
b. strainer
c. colander

11.This is used to sharpen long knives.

a. grater
b. baster
c. emery board

12. A tool used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.
a. straw
b. funnel
c. colander

13. This is used to grate, shred, slice and separate foods such as carrots, and
cabbage.
a. knife
b. grater
c. vegetable peeler

14. A tool used for serving soup or stews, but can also dessert sauces or other foods.
a. soup ladle
b. wooden spoon
c. serving spoon

15. What is used to measure heat intensity?

a. spatula
b. weighing scale
c. temperature scale

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 Lesson
Use and Maintain Kitchen
1 Tools and Equipment
In this module, you will learn independently the different kitchen tools, materials
and equipment and their uses in cookery.

The lesson comes with activities designed to measure your progress. You have to
answer each to the best of your ability and be honest as you can. Hopefully, after
learning this module, you will be equipped with knowledge and skill in cookery.

At the end of this module, you should be able to:

1. Identify kitchen tools, equipment and paraphernalia.
2. Classify the kitchen tools and equipment according to the material it is made
of.
3. Demonstrate the proper use of kitchen tools and equipment

What’s In

Can you define what is cookery? As a student, how do you think you would
be able to succeed if you will pursue a career in cookery?

Notes to the Teacher

These questions will help you check your student’s knowledge with
kitchen tools and equipment. The student’s prior knowledge would
help them understand and finish this module.

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 What’s New

Cookery
Cookery will help you learn the basic knowledge one has to acquire in cooking. Let’s
begin by answering the following questions.

Activity 1

1.What is your favorite Filipino dish? _________

2.Do you know how to cook your favorite dish? ________

3. List 5 tools or equipment used in making this dish. You can ask the help of a
family member who usually does the cooking at your home.
a._______________
b._______________
c._______________
d._______________
e._______________

Continue answering the following questions, using the information you have
gathered.

4. Among the tools and equipment that you wrote, which one do you know how to
use? ___________________________________________.

5. Can you describe in one or two sentences how to use it?

_________________________________________________

6. If you were to cook your favorite dish, do you think it is important to use the right
tools and equipment? ___________________________

7. Why? __________________________________________

If you want to cook your favorite dish or simply cook anything, you should be
familiar with the correct utensils, devices and equipment in the kitchen. Each piece
has been designed to accomplish a specific job in the kitchen.

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 What is It

DIFFERENT MATERIALS OF KITCHEN TOOLS AND EQUIPMENT

We have many tools and equipment used in the kitchen. All of these are made up
different materials, each having certain advantages and disadvantages. The following
lists are materials of kitchen utensils and equipment commonly found in the kitchen.

Aluminum The most popular, lightweight, attractive and less

expensive material thus considered best for all-around use

Stainless Steel is also a most popular material used for tools

and equipment, but is more expensive. It is easier to clean and
shine and will not wear out as soon as aluminum.

Glass is breakable and so great care is needed to make sure for

long shelf life.

Teflon is applied as a special coating to the inside of some

aluminum or steel pots and pans. It is easier to wash and clean,
however, take care not to scratch the Teflon coating with sharp
instrument. It helps food from not sticking to the pan.

Plastic and Hard Rubber are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters.
Plastics are greatly durable and cheap but may not last long.

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Activity 2:
Classify the kitchen tools and equipment according to the material it is made of.

Directions: Identify and classify 10 utensils and equipment in any of the following
materials you can find in your kitchen. You can also try at your nearby neighbor’s
or relative’s kitchen.

MATERIALS
Plastic and Hard
Aluminum Stainless steel Glass Teflon
rubber

Tools and
equipment

COMMON KITCHEN TOOLS EVERY KITCHEN MUST HAVE

A baster is like a basting brush as it is use to brush sauces

or liquid ingredients to a food or a food container. Example
can be brushing barbeque sauce to a meat or brushing
butter to a pan.

Can opener is used to open a food cans, preferably with a

smooth operation, and comfortable grip and turning knob.

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Cutting Boards are wooden or plastic board where meats
and vegetables are cut.

Emery board/sharpening steel is used to sharpen

knives.

Flipper is used for flipping or turning food items.

Funnel is used to fill narrow opening containers such as

jars, made of various sizes of stainless steel, aluminum, or
of plastic.

Grater is used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

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Kitchen Knives are often referred to as cook's or chef's
tool. These are sharp tools used to cut vegetables, fruits
and meats.

Measuring Cups, Spoons

 Measuring Cups for Dry Ingredients are used to
measure solids and dry ingredients.

 Measuring Cup for Liquid Ingredients is commonly

made up of heat-proof glass and transparent so that
liquid can be seen.

 Measuring spoons are used to measure smaller

quantities of ingredients.

Serving spoons are utensils consisting of a small, shallow

bowl on a handle, used in preparing, serving, or eating
food.

Soup Ladle is used for serving liquid food such as soup or

stews, but can also dessert sauces or other foods.

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Strainer is used to drain or separate liquid from solid
ingredients. Like brine and oil in canned tuna.

Temperature Scale is often small thermometers are

hanged or stand in ovens to check the accuracy of the
equipment’s temperature. This is used to measure heat
intensity.

Vegetable peeler is used to scrape vegetables, such as

carrots and potatoes and to peel fruits.

Whisk or beater is made of looped steel piano wires which

are twisted together to form the handle. It is used for
whipping eggs or batter, and for blending.

Wooden spoon should be made of hard wood. It is a

kitchen essential because of their usefulness for used for
creaming, stirring, and mixing.

HOUSEHOLD EQUIPMENT

Equipment are considered a more complicated tool. 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.

Refrigerator/Freezer is an insulated box, equipped with refrigeration

unit and a control to maintain the proper inside temperature for food
storage. They are necessary in preventing bacterial infections from
foods. Most refrigerators have special compartment for meat, fruits
and vegetables to keep the moisture content of each type of food.

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Blender is used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food. A blender is a very useful appliance. They vary in the
amount of power (voltage/wattage).

Oven Toaster is common to Filipino household. It is

cheaper than microwave but almost has the same use in
reheating food. It is a small oven that produces heat using
electricity. It can even be used in baking.

Auxiliary equipment these are other equipment that makes task in kitchen easier.
Examples are hand mixer, microwave oven, oven toaster, mixer, coffee maker, rice
cooker, and electric griller.

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 What’s More

Activity 1.1 Cooking Tools and Materials

That was a lot of information, right? Can you feel you’re one step to becoming a
successful cook? Well, let’s continue and find out by knowing what you understand
on the topic.

Directions: On the third column draw a smiley if the statement/s in column I

match with column III and if not write the correct word/s that best describe the
statement/s.

I II III

1. It is the most popular material used for tools and Aluminum

equipment, but is more expensive.
2. It is a greatly durable and cheap Glass
material of kitchen utensils but may not last long.
3. This is an essential utensil for various tasks from Colander
cleaning vegetables to straining pasta or tin
contents.
4. This is used to level off ingredients when Scraper
measuring dry ingredients.
5. This tool is use for turning food items. Flipper
6. Foods can be prepared ahead of time, frozen or Measuring
refrigerated during the slack periods, and cooked cup for liquid
or heated quickly using this equipment. ingredients
7. It is special coating applied to the inside of some Stainless
pots and pans that helps food from not sticking to steel
the pan.
8. This tool is used for serving soup or stews, but can Serving
also dessert sauces or other foods. Spoon
9. This is an equipment used to chop, blend, mix, blender
whip, puree, grate, and liquefy all kinds of food.
10. It is tool used to measure heat intensity. Temperature
scales

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 What I Have Learned

Try remembering what you have learned by filling in the blanks.

If you want to cook a certain dish, you should be ____________ with the correct
utensils, devices and equipment in the kitchen. _______________ is the most popular
material used for tools and equipment. On the other hand, cutting boards can be
made of wooden or plastic where meats and vegetables can be __________. And in
cutting, one referred as a chef’s tool is ____________.

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 What I Can Do

In your home, can you help in cooking your meal by preparing the tools and
equipment that will be used? Please identify at least five tools, equipment and
materials you prepared.

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 Assessment

Now let’s evaluate your level of mastery in achieving your learning. Ready go.
Directions: Demonstrate the proper use of 10 kitchen utensils to a family
member who will cook your meal. Show the table below to him/her the rating
sheet as a guide. (Optional: take a short video).

Score/Rate
Demonstrated and identified 10 kitchen utensils 100

Demonstrated and identified 8-9 kitchen utensils 95

Demonstrated and identified 6-7 kitchen utensils 90
Demonstrated and identified 4-5 kitchen utensils 85
Demonstrated and identified 3 and below 80
kitchen utensils

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 Additional Activities

Did you have fun with the activity? Where you able to get 85? If yes, proceed to the
next lesson. If not, go over the definitions once more, before you go to the next lesson.
Find tools and equipment at home that are not discussed in the module and give
their uses.

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What I Know What's More
1. C 1. Stainless
2. B 2.
3. B 3.
4. A 4. Measuring cup
5. C 5.
6. B 6. microwave
7. C 7. Teflon
8. soup ladle
8. B
9. C 9.
10. C 10.
11. C
12. B
13. C
14. A
15. C
Answer Key
References

K – 12 Curriculum Guide
Department of Education Kto12 Commercial Cooking Module (Exploratory Course)
Grade 7, Pages 5-1

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 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

Fr inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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