COOKERY

10
COOKERY
FIRST QUARTER
WEEK 5
WORKSHEET NO. 5

Learning Competency: Preparation of Starch and

 prepare the tools, equipment,
and ingredients based on
Cereal Dishes
prescribed standards
By Gerardo G. Lacdao & Dennis S. Ibahan

Writer: Christine M. Ogayre

Illustrator: William Robles
Evaluator/s: Maria Niña M. Manrique

Department of Education • Schools Division of Marinduque

Lesson
Tools and Equipment Used in
Preparing Cereals and Starch
1 Dishes

What’s New
The success of cooking starch and cereal dishes depends on the proper tools
and equipment used in the preparation of food. The preparation of starch and cereal
dishes requires the various tools and equipment below. Each tool must be used
according to its function.
Tools and Equipment Needed
1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing salads.
5. Slotted spoon – used to separate solid particles from soup; also for stirring
purposes, such as making egg white fine in texture for bird’s nest soup and mock
nido soup.
6. Blending fork – used for testing the tenderness of meat, combining big cuts and
particles of meat and vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from
the sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles, such as
coco cream from coconut and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid ingredients which require a
little amount
12. Sauce pan and pots – used for cooking meat and fish dishes with gravy and
sauce.
13. Kettle and rice cooker – used for cooking rice and other foods.
14. Pressure cooker – used for tenderizing or cooking meat, chicken, and other
grains or legumes, such as mongo and white beans in lesser time.

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 15. Double boiler – used for preparing sauces which easily get scorched when
cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum
or plastic, used to drain, wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid that is used for keeping dry
products
19. Butcher knife – used for cutting, sectioning, and trimming raw meats
20. Channel knife – a small hand tool used generally in decorative works such as
making garnishes.

What I Can Do

Activity 1
Directions: Identify what tools/equipment is described in Column A. Write the answer in
your answer sheet.
A B
1. Used for sifting coarse particles of flour, sugar,
baking powder, and powdered ingredients to
retain finer textures.

2. Used for cooking meat and fish dishes with gravy

and sauce.

3. Used for cooking food by steaming

4. Used for tenderizing meat, chicken, and other

grains or legumes, such as mongo and white
beans in lesser time.

5. Used for separating liquids from fine or solid food

particles, such as coco cream from coconut and
tamarind extract.

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Activity 2
Directions:
From the given pictures below, enumerate the tools and equipment used in the
preparation of cereals and starch dishes. Classify them according to its function. Write
the answer in your answer sheet.

Cereal/Starch Dish Tool Equipment

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 Assessment

Directions: In your answer sheet, identify and give the correct functions and uses of the
following tools and equipment in preparing starch and cereal dishes.

Illustration Name Functions / Uses

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 Additional Activity

Directions: Answer the following questions briefly.

1. What are the key steps in maintaining the kitchen tools and equipment?
2. Why is it important to use correct tools and equipment in preparing starch and
cereal dishes?

“DepedMarinduque: Heart of the Philippines

Lead to Excel, Excel to Lead”
 Lead to Excel, Excel to Lead”
“DepedMarinduque: Heart of the Philippines
National High School, First Quarter (2020-2021)
Manrique, Maria Niña M. “Learning Activity Sheet in Cookery 10”, Marinduque
Cereal Chemistry 67(3): 286-291.
water measured by electron spin resonance and differential scanning calorimetry.
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar
De Leon, Sonia Y., Ph.D et al., Basic Foods for Filipino, 1999
Books / Module
References
Activity 1: Activity 2
1. Sifter Answers may vary
2. Sauce pan
3. Steamer
4. Pressure Cooker
5. Strainer
Assessment
1. Strainer - used for separating liquids from fine or solid food
particles, such as coco cream from coconut and tamarind
extract
2. Tongs-used for handling hot foods.
3. Rubber scraper – used for scraping off mixtures of butter,
sugar, and egg from the sides of the mixing bowl.
4. Rice cooker – used for cooking rice and other foods
5. Measuring spoon – used for measuring dry and liquid
ingredients which require a little amount.
Key to Correction
 Tabbada, Epifania V.,et.al.,Technology and Home Economics. Reprinted 1997,
copyright 1993 by Phoenix Publishing House, InC.

Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth Year.
Phoenix Publishing House, InC. Copyright 1995 reprinting 2002

Website
Huliganga, Mylene. “TLE Learning Materials”. August 9 2020.
https://www tools+in+preparing+cereals&qs

Para samgakatanungan o puna, sumulat o tumawagsa:

Kagawaran ng Edukasyon – Schools Division Marinduque

T. Roque St., Malusak, Boac, Marinduque
Email: deped_marinduque@yahoo.com or
lrmds_marinduque15@yahoo.com;
Tel. No.: (042) 332-1009 / 332-1611

“DepedMarinduque: Heart of the Philippines

Lead to Excel, Excel to Lead”