LEARNER’S PACKET NO.

1
Quarter 1

Name of Student:
Learning Area/Grade TLE-HE-COMMERCIAL COOKING-Grade 7/8
Level:
Date:
Activity Title: BASIC CONCEPT IN COOKERY and UTILIZE
APPROPRIATE KITCHEN TOOLS, EQUIPMENT
AND UTENSILS

I. INTRODUCTORY CONCEPT:

This learning activity will focus on the Concept of Cookery and the different kitchen
tools, equipment, utensils and their uses. It provides you the knowledge and skills in
choosing your career and gives ideas on the proper use of kitchen tools according to the
standard procedures.

CONCEPT IN COOKERY
Cookery is defined as the art and science of preparing food for eating by the
application of heat. The “chemical process” mixing of ingredients; the application and
withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for
human consumption. Cookery is considered to be both an art and science. Cooking has
evolved to reach the present level of sophistication.

Cookery defines different types and levels of cuisine, from the simple to the haute
cuisine. It discusses various cooking methods like baking, boiling, broiling, roasting, frying
and grilling. In order for the food to be cooked, heat must be transferred from the heat
source (such as a gas flame or electric element) to and through the food. Understanding the
ways in which heat is transferred and speed at which it is done helps the cook to control the
cooking process. It transferred through Conduction, Convection and Radiation.

Characteristics of a Good Entrepreneur

1. Hardworking: This means habitually working diligently with energy and commitment.
Hardworking people keep on striving to improve their performance to produce good
products and/ or provide good services.

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2. Self-confident: Entrepreneurs are confident in their abilities and trust their judgment.
They exhibit self-confidence in order to cope with all the risks of operating their own
business.

3. Disciplined: Successful entrepreneurs always stick to the plan and fight the temptation
to do what is unimportant.

4. Committed: A good entrepreneur accepts full responsibility for everything in his/her

business. He/she is dedicated making the business successful.

5. Able to accept change: Change occurs frequently. An entrepreneur copes with and
thrives on changes. He/she capitalizes on positive changes to make the business grow.

6. Creative: An entrepreneur should be creative and innovative to stay in business and in

order to have an edge over the competition.

7. Takes Initiative: An entrepreneur takes the personal responsibility for the failure or
success of the business.

8. Profit-Oriented: An entrepreneur enters into business to generate profit or additional

income. Therefore, an entrepreneur must see to it that the business becomes profitable.

Important Skills of a Successful Entrepreneur

1. Planning: Planning is a strategic thinking and setting of goals to achieve objectives

by carefully maximizing all the available resources

2. People Skills: Possessing people skills refers to the entrepreneur‘s ability to

effectively and efficiently communicate and relate to people working within and
outside of your business.

3. Decision Making: Successful entrepreneurs have the ability to think quickly and
make wise decision towards pre-determined objectives. No one can deny that the
ability to make decisions is an important skill that an entrepreneur should possess.
Sound decisions should arise from verified facts/information and should be towards
the pre-determined objectives.

SWOT ANALYSIS

To be successful in any kind of business venture, potential entrepreneurs should

always look closely at the environment and market. One of the best ways to evaluate the
opportunities and constraints is to conduct SWOT (Strengths, Weaknesses, Opportunity and
Threats) Analysis.

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 SWOT Analysis is a managerial tool to assess the environment. This gathers
important information which in turn is used in strategic planning.

Positive Negative

Controllable Strength Weaknesses

Factors (The quality of being physically
strong)
-Positive factors that contribute
to the viability of a business
opportunity.
(The quality of being weak ,
prevents from being effective or
useful)
-Set of problems, difficulties or
shortcomings encountered by
the business.

Opportunities
(An amount of time or a situation
in which something can be
done)
-Positive factors that are not
within the control of the
business.
Threats
(Something that could cause
trouble, harm, etc.)
-Negative factors that are
beyond the control of the
business.

KITCHEN TOOLS, EQUIPMENT AND UTENSILS

Measuring Tools: Description/Function/Uses Appearance
1. MEASURING CUP 1. Measuring cups and spoons
for dry ingredients – is used to
measure solids and dry
ingredients, such as flour, fat
and sugar. It is commonly made
of aluminum or stainless
material. Sizes range from 1,
1⁄2, 3⁄4, and 1⁄4 (nested cups)
to one gallon.
2. Measuring cup for These are commonly made up of
liquid ingredients heat-proof glass and transparent
so that liquid can be seen.
Quantity of measure of liquid
ingredient is different in a dry
measuring cup.

3. Portion scales These are used to weigh serving

portions from one ounce to one
pound.

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 These are used to weigh large
4. Household Scales quantity of ingredients in kilos,
commonly in rice, flour, sugar,
legumes or vegetables and meat
up to 25 pounds.

5. Scoops or dippers These are used to measure

serving of soft foods, such as
fillings, ice-cream, and mashed
potato. Spoons come in
variety of sizes, shapes, materials
and colors. These are used to
measure smaller quantities of
ingredients called for in the recipe
like: 1 tablespoon of butter or 1⁄4
teaspoon of salt.
B. Kitchen knives
1. Butchers knife This is 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.
2. French knife This is used to chop, dice, or
mince food. Heavy knives have a
saber or flat grind.

3. Roast beef slicer This is used to slice roasts, ham,

and thick, solid cuts of meats.

4. Boning knife This is used to fillet fish and to

remove raw meat from the bone.

This is used to prepare salad

5. Fruit and salad knife greens, vegetables, and fruits.

6. Kitchen knives This is 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.

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 7. Citrus knife This is used to section citrus
fruits. The blade has a two-sided,
serrated edge

8. Paring knife This is used to core, peel, and

section fruits and vegetables.
Blades are short, concave with
hollow ground.
Vegetable peeler This is used to scrape vegetables,
such as carrots and potatoes, and
to peel fruits. The best ones are
made of stainless steel with sharp
double blade that swivels.
Cooking Materials
This is the best for all-around use.
1. Aluminum It is the most popular, lightweight,
attractive and less expensive.

2. Stainless Steel It is the most popular material

used for tools and equipment,
however, it is more expensive.

3.Glass It is good for baking but not

practical for top or surface
cooking. Great care is needed to
ensure for long shelf life.

4. Cast Iron It is sturdy, and must be kept oiled

to avoid rusting. Salad oil with no
salt or shortening can be rubbed
inside and out and dried. Wash
with soap (not detergent) before
using.

5. Ceramic and heat- It is used especially for baking

proof glass dishes, casseroles, and
measuring cups. Glass and
ceramic conduct the heat slowly
and evenly. Many of these baking
dishes are decorated and can go
from stove or oven to the dining
table.

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 6. Double boiler It is used when temperature must
be kept below boiling, such as for
egg sauces, puddings, and to
keep food warm without
overcooking.

7. Teflon It is a special coating applied

inside of aluminum or steel pots
and pans. It prevents food from
sticking to the pan.

8. Plastic And Hard These are used for cutting and

Rubber chopping boards, table tops,
bowls, trays, garbage pails and
canisters. They are much less
dulling to knives than metal and
more sanitary than wood. Plastics
are more durable and cheap but
may not last long.
Cooking Utensils
1. Baster It is used for brushing marinade
sauce on meat, it is also
convenient to use for brushing
butter on the tops of breads and
baked goods after they come out
of the oven.
2. Cans, bottles, Used to open a food tin,
cartoons opener preferably with a smooth operate
and comfortable grip and turning
knob.

3. Colanders These also called a vegetable

strainer are essential for various
tasks from cleaning vegetables
to straining pasta or tin contents.

4. Cutting boards A wooden or plastic board where

meat and vegetables can be
chopped or sliced.

5. Dredgers These are used to shake flour,

salt, and pepper on meat, poultry,
and fish.

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 6. Emery boards/ It is used to sharpen knives.
sharpening steel

7. Funnels These are used to fill jars, made

of various sizes of stainless steel,
aluminum or plastic.

8. Garlic Press It is a kitchen tool which is

specifically designed for the
purpose of pulping garlic

9. Graters These are used to grate, shred,

slice and separate foods such as
carrots, cabbage and cheese.

10. Handy Poultry and These are used to lift a hot

roasting tools roasted turkey from the roaster to
the serving platter, without it
falling apart.

11. Kitchen shears These are used opening food

packages, cutting tape or string or
simply to remove labels or tags
from items. Other cutting tools
such as box cutters are just as
handy, especially for opening
packages.
12. Pasta spoon or It is used to transfer a little or a lot
server of pasta to a waiting plate, without
mess. Pasta spoons are best
used with spaghetti or other long
pasta noodles.

13. Potato masher It is used for mashing cooked

potatoes, turnips, carrots or other
soft cooked vegetables.

14. Rotary egg beater It is used for beating small

amount of eggs or batter. The
beaters should be made of
stainless steel.

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 15. Scraper A rubber or silicone tool to blend
or scrape the food from the bowl.

16. Seafood serving It makes the task of cleaning

tools seafood and removing the shell
much easier. For cooking
seafood, utensils will vary
depending on what you are
cooking.
These are utensils used in
17. Serving spoons preparing, serving, or eating food.

18. Serving tongs This enables you to easily grab

and transfer larger food items,
poultry or meat portions to a
serving platter, to a hot skillet or
deep fryer, or to a plate.
It is used for serving soup or
19. Soup ladle stews, but can also be used for
gravy, dessert sauces or other
foods. A soup ladle also works
well to remove or skim off fat from
soups and stews.
20. Spatula It is used to level off ingredients
when measuring, and to spread
frostings and sandwich fillings.

21. Spoons A solid, slotted, or perforated.

Made of stainless steel or plastic,
the solid ones are used to spoon
liquids over foods and to lift foods,
including the liquid out of the pot.

22. Two-tine fork It is used to hold meats while

slicing, and to turn solid pieces of
meat while browning or cooking
Made of stainless steel and with
heat-proof handle.
23.Temperature scales These are used to measure heat
intensity. Different thermometers
are used for different purposes in
food preparation

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 24. Whisks for It is used for whipping eggs or
blending & mixing batter, and for blending gravies,
sauces, and soups. The beaters
are made of looped, steel piano
wires which are twisted together
to form the handle.

25. Wooden spoons These are used for creaming,

stirring, and mixing. They should
be made of hard wood.

Kitchen Equipment
1.Refrigerators/freezer A necessary kitchen equipment
that is used 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.

2.Oven A chamber or compartment used

for cooking, baking, heating, or
drying

3. Microwave ovens A kitchen appliance used for

thawing or reheating food.

4.Auxiliary equipment Like griddles, tilting skillets,

broilers/grills, steamers, coffee
makers, deep-fat fryers, wok,
crockery, cutting equipment (meat
slicer, food choppers, grinders),
mixers and bowls, pots and pans.

5. Blenders These are 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).

II. LEARNING SKILLS FROM MELCs: TLE_HE_CK7/8-0k-1

1. Explain Basic concepts in cookery and explore its opportunities as a career.
2. Discuss SWOT analysis.
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 3. Prepare kitchen tools, equipment and utensils for specific cooking purposes.
4. Classify kitchen tools, equipment and utensils.
5. Identify kitchen tools, equipment and utensils based on their uses.

III. LEARNING ACTIVITIES:

Activity 1. SWOT Analysis

Direction: Read and analyze the word/s listed below.Write S if the statement is Strength, W
for Weaknesses, O for Opportunity, and T for Treats. Write your answer on the space
provided.
________1. Many competitors ________6. Rising costs
________2. Skilled employees and staff ________7. Shortage of raw materials
________3. Growing demand for ________8. Location is not marketable
similar products
________4. Lack of business capital ________9. Development of new markets
________5. Cheap raw materials ________10. Government policy is favorable to
the business

Activity 2. Classification of Tools/Equipment

Direction: Classify the Kitchen Tools and equipment in accordance with their uses and
classification. Select your answer from the pictures below, write only the word/s. Submit your
answers in a piece of paper or send to your teacher online.
Measuring tools
Kitchen Tools

Cooking Kitchen
Cooking Utensils
Materials Equipment

Blenders Spoons Household Scale Butcher’s Knife

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Colanders Glass Vegetable peelers

Measuring cups Refrigerator/freezer Cast Iron

Performance Task:
Direction: Demonstrate your skills in identifying kitchen tools and equipment based
on their uses by doing this task.
1. Look for 5 kitchen tools and equipment which is available in our house.
2. Identify those 5 tools and equipment and demonstrate their uses.
3. Record your performance and send it to your teacher through messenger or
any other online platform for rating purposes, if no gadget available to record a
video you can write on a piece of paper a description of the kitchen tools and
equipment and how to use it.

Reflection:
What are the important things that you learned today?
_________________________________________________________________________
_________________________________________________

IV. RUBRICS

Your performance will be evaluated using the rubrics below:

4- The student has demonstrated and identified 7 Kitchen tools and 2 equipment.
3- The student has demonstrated and identified 5 Kitchen tools and 2 equipment.
2- The student has demonstrated and identified 2 Kitchen tools and 1 equipment.
1 The student has demonstrated and identified 1 Kitchen tool and 1 equipment.

4-= 100 3= 90 2= 85 1= 80

REFERENCE:

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Education, Department of. 2012. Commercial Cooking Exploratory for Grade 7 and 8. Pasig City:
Department of Education.pp. 5-14.

Prepared by: Validated by: Edited by:

VERONICA D. FAROL MELINDA C. CHAVEZ ALBERTO NOLASCO

Reviewed by:
LALAINE V. FABRICANTE
EPS 1

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