9

Technology and
Livelihood Education
Quarter 1
Kitchen Tools and Equipment in the
Preparation of Appetizer
TLE_HECK9PA-Ic-3

English – Grade 7
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter One-Kitchen Tools and Equipment in the Preparation of Appetizer
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
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The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education: Region III

Secretary : Leonora Magtolis Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author : Sheryl R. Fulgencio

Language Reviewer : Vilma DC. Payumo
Content Editor : Marco Angelo I S. Galicia
Illustrator : Christina Linda B. Buzon
Layout Artist : Christina Linda B. Buzon

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Glenda S. Constantino
Project Development Officer II

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 9
Technology and
Livelihood Education
Quarter One
Kitchen Tools and Equipment in the
Preparation of Appetizer
TLE_HECK9PA-Ic-3
 Introductory Message

For the Facilitator:

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery
Mode (ADM) Module on Kitchen Tools and Equipment in the Preparation of Appetizer

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 the learners as they do the tasks included
in the module.

For the Learner:

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Kitchen Tools and Equipment in the Preparation of Appetizer

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:

This will give you an idea of the skills or

competencies you are expected to learn in
the module.
This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correctly (100%), you may decide to skip
this module.
1
 This is a brief drill or review to help you link
the current lesson with the previous one.
In this portion, the new lesson will be
introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
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.
This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
In this portion, another activity will be given
to you to enrich your knowledge or skill of
the lesson learned.
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!

2
 What I Need to Know

OBJECTIVES
This module encourages you to be familiar with kitchen tools and
equipment needed in preparing appetizer. Various activities are provided for
you to meet the target skills.
At the end of this lesson, you should be able to:
1. identify the different tools and equipment needed in the preparation
of appetizer;
2. recognize kitchen tools and equipment to be cleaned and sanitized;
3. give the functions of each kitchen tool and equipment; and
4. use kitchen tools and equipment properly.

What I Know

PRETEST
Multiple Choice. Directions: Answer the following. Write the letter of the
correct answer on your paper.
1. How do you call this tool which is designed for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces and soups?
a. wooden spoon b. whisk c. spatula d. spoon
2. This is made of rubber or silicone and is used for blending and
scraping the food from the bowl.
a. rubber scraper b. serving tool c. grater d. funnel
3. ___________ is a simple and small hand tool used in making garnishes.
It has a handle size and shape similar to a small knife or vegetable
peeler.
a. channel knife c. paring knife
b. peeler d. spatula
3
 4. This is also called vegetable strainer and is essential for various tasks
from cleaning vegetables to straining pasta.
a. colander c. whisk
b. bowl d. spatula
5. Which of the following knives is used for trimming and paring fruits
and vegetables?
a. butcher knife c. French knife
b. paring knife d. shears
6. ____________ is a kitchen utensil used for obtaining zest from lemons or
other citrus fruits and citrus peels in a thin layer.
a. zester c. peeler
b. paring knife d. butcher knife
7. It is used for creaming, stirring, and mixing. It should be made of hard
wood.
a. wooden spoon c. spatula
b. rotary egg beater d. rubber scraper
8. This is made of wooden or plastic board where meat, fruits and
vegetables can be cut.
a. cutting board c. rubber scraper
b. kitchen knife d. household scale
9. The ____________is necessary in preventing bacterial infections in
foods.
a. oven c. freezer
b. blender d. microwave oven
10. ____________ is a spoon like utensil with a sharp edge used
especially for cutting ball-shaped pieces from the fruits or vegetable.
a. knife c. whisk
b. spoon d. ball cutter

Yes or No Response. Directions: Identify whether each of the following

statements is correct or not by answering YES or No. Place your answer in
your paper.
1. Paring knife is used to remove the skin covering of fruit and
vegetables.
4
 2. Mixing spoon is used for mixing ingredients. It is made of wood
in different sizes and different length of handle.
3. Butter curler is designed to press potato and cooked
vegetables.
4. Ball cutter is a sharp edged scoop for cutting out balls of fruits
and vegetables.
5. Mixing bowls are containers that have smooth, rounded
interior surfaces with no creases to retain some mixture.

What’s In

Simple Recall. Direction: Let’s help Vhie in cleaning and sanitizing kitchen
premises. List down the different ways of cleaning and sanitizing kitchen
premises.

5
 1. ______________

2. ______________

3. ______________

4. ______________

5. ______________

What are the safety measures that you should follow when using cleaning
agents?

1. ___________________

2. ___________________

3. ___________________

6
 What’s New

Preliminary Activity: Brainstorming. Enumerate as many kitchen tools and

equipment that you are familiar with.

Tools Equipment

_____ _____

_____ _____

What’s In

Mise en Place is a French term which means “set in place”, "putting

in place" or "everything in its place". Chef Georges-Auguste Escoffier who
invented the culinary "brigade system.” This means that you should be able
to identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easily.

Purpose of Mise en Place

The purpose of Mise en Place is to allow the chef to cook in the most
efficient way without having to stop and cooking easily. You can save yourself
a lot of time and seamlessly move through the steps of your recipe

Steps in Mise En Place

1. Set all of your needed ingredients, utensils/tools, and equipment.

7
 2. One by one, wash, cut, dice, chop, and measure all of your
ingredients properly.
3. Put them into appropriately sized dishes, bowls, and containers for
easy grabbing.
4. Prepare your ingredients around your cooking station for better
accessibility and to save time.

The following is a list of cooking materials, kitchen utensils and

equipment that are commonly found in the kitchen.

KITCHEN TOOLS

Ball Cutter is a spoon-like utensil with a

sharp edge used especially for cutting ball-
shaped pieces from the fruits or vegetable.

Rubber Scraper is made up of rubber or

silicone. It is a tool used to blend or scrape
the food from the bowl.

Channel knife is a simple and small hand

tool used in making garnishes. It has a
handle size and shape similar with a
small knife or vegetable peeler. At the end
of the handle is a metal part with a sharp,
V-shaped metal projection extending
downward from a small surrounding frame.

Spatula is used to level off ingredients

when measuring, it is also used for mixing,
spreading frostings and sandwich fillings.

8
Wire Whisk is a utensil used for beating,
blending, mixing, whipping eggs or batter,
and for blending gravies, sauces, and
soups.

Zester is a kitchen utensil used for

obtaining zest from lemons or other citrus
fruit and citrus peels in a thin layer. It is
approximately four inches long, with a
handle and a curved metal end, the top of
which is perforated with a row of round
holes with sharpened rims. In order to use,
the zester is pressed with moderate force
against the fruit and drawn across its peel.

French knife is also known as cook’s knife

and is used to chop, dice, or mince food.

Paring knife is a small knife used mainly

to core, peel, and section fruits and
vegetables.

Butter curler is a kitchen tool used for

making butter curls and to produce a
decorative butter shapes for food
decoration.

9
Cutting boards are made of wooden or
plastic boards where meat, fruits,
vegetables and other food items can be cut.
It also used to protect the table when
slicing, cutting or dicing.

Kitchen shears are cutting tools designed

for opening food packages, cutting tape or
string or simply removing labels or tags
from items.

Potato masher is used to crush cooked

foods such as potatoes, turnips, carrots or
other soft cooked vegetables.

Refrigerators/freezers are necessary in

preventing bacterial infections from any
type of food. Most refrigerators have
separate compartments for meat, fruits and
vegetables in order to maintain the
moisture content of each type of food.

Oven is an enclosed compartment used for

cooking, baking, heating, or drying.

10
 Other Tools and Equipment used in Preparing Appetizers

Measuring spoon is a spoon used to

measure small quantity of either
liquid or dry ingredients when
cooking. It may be made of plastic,
metal, and other materials. They are
available in many sizes, such as
teaspoon and tablespoon.

Glass measuring cups are used to

measure the volume of liquid and are
commonly made up of transparent
heat-proof glass so that liquid can be
seen.

Mixing bowl is a tool where

ingredients are mixed for the purpose
of preparing food.

Spoon is used to spoon liquids over

foods, to lift food items and to mix and
eat foods as well.

Wooden spoon is a tool made of hard

wood designed for creaming, stirring,
and mixing.

11
Fork is a tool used for lifting food to
the mouth or holding it when cutting.

Colander is also called a vegetable

strainer. It is needed for various
tasks from washing and cleaning
vegetables to straining pasta or other
contents.

Strainer is a device having holes

punched in it or made of crossed
wires, which is used for separating
solid matters from a liquid.

Kitchen stove is a kitchen appliance

designed for the purpose
of cooking food. It can be electric or
gas stove.

Freezer is an appliance that keeps

food frozen at extremely low
temperatures.

Now that you are familiar with the different kitchen tools and equipment
needed in preparing appetizers, let’s try these exercises.

12
 What’s More

Activity 1. Puzzle: Direction: Supply the missing letters to complete the word
based on the given meaning/functions. Be guided by the letter(s) which
served as a clue.
3.

2. 4. 5.

O
1. E 3. S

2. R

Clues:
Horizontal
1. It is an appliance that keeps food frozen at extremely low temperatures.
2. This is also called a vegetable strainer, needed for various tasks from
washing and cleaning vegetables to straining pasta or other contents.
3. It is a kitchen utensil used for obtaining zest from lemons or
other citrus fruits and citrus peels in a thin layer.
4. This is used to spoon liquids over foods, to lift food items, and to mix
and eat foods as well.

Vertical
1. It is a tool used for lifting food to the mouth or holding it when cutting.
2. This is an enclosed compartment used for cooking, baking, heating, or
drying.
3. It is a kitchen appliance designed for the purpose of cooking food.
4. This device having holes punched in it or made of crossed wires, is used
for separating solid matters from a liquid.

13
 5. It is a utensil used for beating, blending, mixing, whipping eggs or batter,
and for blending gravies, sauces, and soups.

Activity 2. Spot The Difference. Linda will prepare a simple appetizer for
breakfast. Let us help her in identifying
the cutting tools she needs. Spot the
different uses of the following cutting
tools on column B. Write the letter of
the correct answer in your paper.

Tools Functions

a. This is used for trimming and paring fruits and

1.Paring knife vegetables
b. It is used as a cutting device for ingredients. A
2.Channel knife example is a scissor.

3.Kitchen shear c. This is a small hand tool used in making

garnishes.
d. It is a kitchen utensil used in
4.French knife obtaining zest from lemons or other citrus fruits
and citrus peels in a thin layer.
5. Zester e. It is used for chopping, slicing and dicing.

14
Activity 3. Identifying Tool and Equipment!: Directions: Identify the
kitchen tool or equipment described or asked for in each number.

1. It is a spoon like utensil with a sharp edge used especially for

cutting ball-shaped pieces from the fruits or vegetables.
2. This is made up of rubber or silicone. It is a tool used to blend or
scrape the food from the bowl.
3. It is a spoon used to measure small quantity of either liquid or
dry ingredients when cooking.
4. This is used to measure the volume of liquid and is commonly
made up of transparent heat-proof glass so that liquid can be
seen.
5. This is a tool made of hard wood designed for creaming, stirring,
and mixing.
6. It is used to spoon liquids over foods, to lift food items and to mix
and eat foods as well.
7. This is a tool where ingredients are mixed for the purpose of
preparing food.
8. These are cutting tools designed for opening food packages,
cutting tape or string or simply removing labels or tags from
items.
9. It is used to crush cooked food such as potatoes, turnips, carrots
or other soft cooked vegetables.
10. These kitchen equipment is necessary in preventing bacterial
infections from any type of food.

15
Let’s try more activities…

Activity 4. Complete Me! Directions: Give the functions of the following tools
and equipment. Write your answers on your paper.

• ______ • _______

1. potato
3. strainer
masher
4. oven
2. fork

5. colander 7. stove
6. butter curler 8. freezer

• ______ • ______

Activity 5. Name It. Directions: Name the following kitchen tools and
equipment. Write your answers on your paper.

1.____________ 2. ____________ 3. ____________

16
 4. ____________ 5. ___________ 6. ____________

7. ____________ 8. ____________ 9. ____________

10. ____________

What I Have Learned

Complete Me! Direction: Complete the statements below.

In this lesson I learned that Mise en place is ____________________

___________________________________________________________________________
___________________________________________________________________________
There are also different tools used in preparing appetizers such as __________
___________________________________________________________________________
___________________________________________________________________________
The different examples of equipment used in preparing appetizer are ________
___________________________________________________________________________
___________________________________________________________________________

17
 What I Can Do

Draw and Name it. Directions: Draw at least ten tools or equipment used in
preparing appetizers. Name them and give their specific uses in appetizer
preparation. Use the format below in accomplishing the activity.

Drawing of Name of Tools and Uses

Tools/Equipment Equipment

1.

2.

3.

4.

5.

6.

7.

18
8.

9.

10.

What I Can Do

Posttest
Multiple Choice. Directions: Answer the following. Write the letter of the
correct answers on your paper.
1. ____________ is a kitchen utensil used for obtaining zest from lemons or
other citrus fruit and citrus peels in a thin layer.
a. zester b. paring knife c. peeler d. butcher knife
2. It is used for creaming, stirring, and mixing. It should be made of hard
wood.
a. wooden spoon c. spatula
b. rotary egg beater d. rubber scraper
3. This is made of wooden or plastic board where meat, fruits and
vegetables can be cut.
a. cutting board c. rubber scraper
b. kitchen knife d. household scale
4. The ____________is necessary in preventing bacterial infections in
foods.
a. freezer b. blender c. oven d. microwave oven
5. ____________ is a spoon like utensil with a sharp edge used especially for
cutting ball-shaped pieces from the fruits or vegetable.
19
 a. ball cutter b. spoon c. whisk d. knife
6. How do you call this tool which is designed for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces and soups?
a. wooden spoon c. spatula
b. whisk d. spoon
7. This is made of rubber or silicone and is used for blending and scraping
the food from the bowl.
a. rubber scraper c. grater
b. serving tool d. funnel
8. ___________ is a simple and small hand tool used in making garnishes. It
has a handle size and shape similar with a small knife or vegetable peeler.
a. channel knife c. paring knife
b. peeler d. spatula
9. This is also called vegetable strainer and is essential for various tasks
from cleaning vegetables to straining pasta.
a. colander b. bowl c. whisk d. spatula
10. Which of the following knives is used for trimming and paring fruits
and vegetables?
a. butcher knife b. paring knife c. French knife d. shears

Yes or No Response. Directions: Identify whether the following statement is

correct or not by answering YES or No. Place your answers on your paper.
1. Butter curler is designed to press potato and cooked
vegetables.
2. Ball cutter is sharp edged scoop for cutting out balls of fruits
and vegetables.
3. Mixing bowls are containers that have smooth, rounded
interior surfaces with no creases to retain some mixture.
4. Paring knife is used to remove the skin covering of fruit and
vegetables.
5. Mixing spoon is used for mixing ingredients. It is made of wood
in different sizes and different length of the handle.

20
 Additional Activities

Skill Trial. Direction: Make a poster on the functions of kitchen tools in

preparing foods in the kitchen. Your poster will be rated using the scoring
rubric below:

Score CRITERIA
5 Creatively and neatly done showing much relevance to the given
topic
4 Creatively done and neat enough with relevance to the given
topic
3 Creatively done and neat enough but no relevance to the given
topic
2 Simply done and neat enough but not so relevant to the given
topic
1 Poorly done with erasures and is irrelevant to the given topic

Functions of Kitchen Tools in Preparing Foods in the Kitchen

21
 22
ACTIVITY 3
1. Ball cutter
2. Rubber
scraper
3. Measuring
Spoon
ACTIVITY 2 4. Glass
1. A measuring
2. C Cups
3. B 5. Wooden
4. E spoon
5. D 6. Spoon
7. Mixing bowl
8. Kitchen shear
9. Potato
Mashers
10. Freezer/Refri
gerator
ACTIVITY 1
S
T
PRETEST
O S P O O N W 1. B
V T V I 2. A
3. A
F R E E Z E R Z E S T E R 4. A
5. B
O N A E
6. A
R I W 7. A
8. A
K N H 9. C
E I 10. D
C O L A N D E R S 1. YES
2. YES
K 3. NO
4. YES
5. YES
Answer Key
 23
Activity 5
POSTTEST 1. Butter curler
1. A 2. Paring knife
2. A 3. Potato masher
3. A 4. Zester
4. C 5. Ball cutter
5. D 6. Measuring spoon
6. B
7. Stove
7. A
8. A 8. Rubber scraper
9. A 9. Wooden spoon
10. B 10. whisk
1. Yes
2. Yes
3. No
4. Yes
5. Yes
ACTIVITY 4
1. Potato masher is used to crush cooked food such as potatoes, turnips,
carrots vegetables or other soft cooked
2. Fork is a tool used for lifting food to the mouth or holding it when cutting.
3. Strainer is a device having holes punched in it or made of crossed wires,
which is used for separating solid matter from a liquid.
4. Oven is an enclosed compartment used for cooking, baking, heating, or
drying.
5. Colander is needed for various tasks from washing and cleaning vegetables
to straining pasta or other contents
6. Butter curler is a kitchen tool used for making butter curls and to produce a
decorative butter shapes for food decoration.
7. Kitchen stove is a kitchen appliance designed for the purpose
of cooking food.
8. Freezer is an appliance that keeps food frozen at extremely low
temperatures.
REFERENCES

Kang and Domo (2016) Technical Vocational Livelihood Education- Cookery

Module 1: Pasig City: Department of Education, 57-60

https://en.wikipedia.org/wiki/Measuring_spoon#:~:text=A%20measuring%
20spoon%20is%20a,including%20the%20teaspoon%20and%20tablespoon.

https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.html

https://www.npr.org/sections/thesalt/2014/08/11/338850091/for-a-
more-ordered-life-organize-like-a-chef

All images were created using Adobe Photoshop CS2 and Adobe Illustration
CS6

Character were created using mobile application Mojipop and Mirror

24
For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address:lrmdsbulacan@deped.gov.ph