Department of Education

TLE
Cookery 7
Use and Maintain Kitchen Tools and Equipment
Quarter 2: Week 2 Module

Maureen S. Saligumba
Writer

Divina Aliscad
Validator

Gina U. Urquia, EPS

Quality Assurance Chair

Schools Division Office – Muntinlupa City

Student Center for Life Skills Bldg., Centennial Ave., Brgy. Tunasan, Muntinlupa City
(02) 8805-9935 / (02) 8805-9940
This module covers the skills, knowledge and attitudes required to prepare and
help the learners utilize kitchen tools and equipment. The scope and coverage of
this module will allow the learners to use in many different learning situations

After completing this module, the learners should be able to:

1. identify the kitchen utensils and equipment commonly found in the kitchen;
2. discuss the uses of the various kitchen utensils and equipment; and
3. appreciate the importance of knowing the different kitchen utensils and
equipment found in the kitchen.

Directions: Choose the letter of the correct answer. Write your answer on the
separate sheet of paper.

1. Used for creaming, stirring, and mixing that is made of a hard wood.
A. scraper
B. serving spoon
C. whisk
D. wooden spoon

2. Used for whipping eggs or batter

A. scraper
B. serving spoon
C. whisk
D. wooden spoon

3. Rubber or silicone tools to blend or scrape the food from the bowl
A. scraper
B. tongs
C. vase
D. whisk

4. A utensil consisting of a small, shallow bowl on a handle, used in preparing,

serving, or eating food.
A. scraper
B. serving spoon
C. soup ladle
D. strainer
5. Referred to as cook's or chef's tools.
A. kitchen knives
B. kitchen shears
C. measuring cups
D. peeler

2
6. Used for opening, cutting or removing labels or tags from items and food
packages.
A. colander
B. fork
C. kitchen shears
D. peeler

7. Used for serving soups or stews, but can also be used for gravy, dessert
sauces or other food.
A. serving tongs
B. soup ladle
C. spoon
D. two-tine fork

8. These are more complicated tools from a small electrical appliance to a large,
expensive, power-operated appliance such a range or a refrigerator.
A. equipment
B. supplies
C. tools
D. utensils

9. A kind of equipment that is essential in avoiding bacterial contamination

from foods. It keeps the food fresh for a period of time.
A. auxiliary
B. gas stove
C. microwave oven
D. refrigerator

10. Electric ovens that heat and also cook food in faster time by exposing food to
electromagnetic radiation.
A. auxiliary
B. gas stove
C. microwave oven
D. refrigerator

3
 MATCHING TYPE

Directions: Match the description in column A to the kitchen utensils and

equipment materials in column B. Write your answer on a separate sheet of
paper.

COLUMN A COLUMN B
1. It is the most popular, lightweight,
attractive and less expensive materials A. aluminum
of kitchen utensils and equipment.
B. cast iron
2. It is the most popular material used
for tools and equipment, but is more
expensive.

3. Is the most durable material but it is

more prone to rusting.

4. A special coating applied to the inside C. ceramic

of some aluminum or steel pots and pans
D. plastic
5. Materials of kitchen utensils and equipment
that are used for cutting and chopping E. stainless
boards, tabletops, bowls, trays, garbage pails
F. teflon

Cooking Utensils That Every Kitchen Needs

Baster also known as pastry brush is handy for
brushing some of the meat or poultry juices from
the pan, back to the food. Also convenient for
spreading butter or oil on the top of breads and
baked goods.

Cans, bottles, cartoons opener use to open a

food tin, preferably with a smooth operation, and
comfortable grip 3.

4
Colanders also called a vegetable strainer are es-
sential for various tasks from washing vegetables
to draining pasta.

Cutting Boards a wooden or plastic board where

meats and vegetables can be cut.

Flipper use for turning hamburgers and other

food items over.

Funnels used to aid liquid or powder into a small

opening of fill jars, made of various sizes of stain-
less steel, aluminum, or often plastic.

Garlic Press is a kitchen tool which is specifically

designed to remove the garlic pulp for cooking.

Graters used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

Kitchen Knife often referred to as cook's or

chef's important tool, and its a must for all types
of kitchen tasks, from slicing an onion and dicing
of carrots, to carving a roast.

Kitchen Shears use for opening, cutting or re-

move labels or tags from items and food packag-
es.

Measuring Cups, Spoons Measuring tools are

the most important tools in the kitchen, because
cooking depends upon accurate measurements.
Measuring tools should be standardized.

Potato Masher used for mashing cooked pota-

toes, or other soft cooked vegetables.

Rotary egg beater used for beating small

amount of eggs or batter. The beaters are made

5
up of stainless steel, and gear driven for ease in
rotating.

Scraper a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone or
plastic

Serving Tongs enables you to hold and transfer

larger food items to a serving plate, deep fryer, or
to a platter.

Soup Ladle is used for serving soup or stews, but

can also be used for gravy, dessert sauces or oth-
er foods. A soup ladle also works well to remove
or skim off fat from soups and stews.

Spoons solid, slotted, or perforated. Made of

stainless steel or plastic, used to spoon liquids
and solid foods.

Two-tine fork 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.

Whisks for Blending, Mixing used for whipping

eggs or batter, and for blending gravies, sauces,
and soups.

Wooden spoons used for creaming, stirring, and

mixing. They should be made of hard wood

Equipment are more complicated tools from a small electrical appliance to

a large, expensive, power-operated appliance such a range or a refrigerator.

Refrigerators/Freezers are essential in

avoiding bacterial contamination from foods. It
keeps the food fresh for a period of time with
different compartment to keep the moisture
content of each type of food.

6
GasStove is a stove fuel by flammable gas for
cooking.

Microwave Ovens Electric ovens that heats and

also cook foods in faster time by exposing food to
electromagnetic radiation.

Auxiliary equipment like griddles, skillets, broil-

ers/grills, steamers, coffee makers, deep-fat fry-
ers, wok, cutting equipment, mixers and bowls,
pots and pans.

ACTIVITY: CROSSWORD PUZZLE

Directions: Answer the crossword puzzle. Clues are given on the other page. Write
your answer on a separate sheet of paper.

7
Across:

2. aid liquid or powder into a small opening

5. cutting tools
8. use to grade, slice, and shred food

Down:
1. also known as the pastry brush
3. used to stain vegetables
4. used to mashed cooked vegetables specially potato
6. used to remove garlic pulp from the peel
7. chefs’ important tool in the kitchen
9. wooden or plastic board where meats and vegetables can be cut
10. use in turning food while cooking

Kitchen utensils and equipment are things we use consistently. Working in a kitch-
en, regardless of whether at home or at work, requires a reasonable number of
tools that should be available and helpful. Knowing all the different types of kitchen
utensils and equipment is important so that you can be sure that you are using the
proper cooking tools when cooking.

TIME TO SHINE!

Performance-Based Tasks:
Directions: Prepare 5 to 10 minutes video using at least five(5) kitchen tools
and equipment at home and follow the kitchen rules.

1. Before you begin, here are the following KITCHEN RULES:

A. Wear your PPE.
B. Remove all jewelry.
C. Do not play around.
D. Be careful in handling tools and equipment.
E. Observe CLAYGO.
2. Read the given RUBRICS for grading performance Task
3. Time: 30 minutes to do the assigned task
4. Send it to your teacher for evaluation.

8
Assessment Rubrics:

Score/Rate
Identified and demonstrate how to use 5 kitchen utensils 100
Identified and demonstrate how to use 4 kitchen utensils 95
Identified and demonstrate how to use 3 kitchen utensils 90
Identified and demonstrate how to use 2 kitchen utensils 85
Identified and demonstrate how to use 1 kitchen utensils 80

Directions: Read each question carefully and choose the letter of the best answer.
Write your answer on a separate sheet of paper.

1. Electric ovens that heat and also cook foods in faster time by exposing food to
electromagnetic radiation.
A. auxiliary C. microwave oven
B. gas stove D. refrigerator

2. Are essential in avoiding bacterial contamination from foods. It keeps the

food fresh for a period of time.
A. auxiliary C. microwave oven
B. gas stove D. refrigerator

3. This are more complicated tools from a small electrical appliance to a large,
expensive, power-operated appliance such a range or a refrigerator.
A. equipment C. tools
B. supplies D. utensils

4. Used for serving soups or stews, but can also be used for gravy, dessert
sauces or other foods.
A. serving tongs C. spoon
B. soup ladle D. two-tine fork

5. Use for opening, cutting or remove labels or tags from items and food pack-
ages.
A. colander C. kitchen shears
B. fork D. peeler

6. Referred to as cook's or chef's tools.

A. kitchen knives C. measuring cups
B. kitchen shears D. peeler

9
 7. A utensil consisting of a small, shallow bowl on a handle, used in preparing,
serving, or eating food.
A. scraper C. soup ladle
B. serving spoon D. strainer

8. Rubber or silicone tools to blend or scrape the food from the bowl
A. scraper C. vase
B. tongs D. whisk

9. Used for whipping eggs or batter

A. scraper C. whisk
B. serving spoon D.wooden spoon

10. Used for creaming, stirring, and mixing that made of a hard wood.
A. scraper C. whisk
B. serving spoon D. wooden spoon

Answer Key

Pretest Looking Back Activity Check Your UnderstandingPost test

1. D 1. A 1. baster 5 items demonstrated = 50 1. C
2. C 2. E 2. funnels 4 items demonstrated = 45 2. D
3. A 3. B 3. colanders 3items demonstrated = 40 3. A
4. B 4. F 4. potato masher 2items demonstrated = 35 4. B
5. A 5. C 5. kitchen shears 1items demonstrated = 30 5. C
6. C 6. garlic press 6. A
7. B 7. kitchen knife 7. B
8. A 8. graters 8. A
9. D 9. cutting boards 9. C
10.C 10. flipper 10. D

References

K to 12 Basic Education Curriculum Technology and Livelihood Education Learn-

ing Module

10