MARY’S CHILD SCIENCE ORIENTED SCHOOL

First Park Subdivision, Daraga, Albay TLE 9

LESSON 2: TOOLS AND EQUIPMENT USED IN PREPARING
APPETIZERS

OVERVIEW

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served
before or at the beginning of a meal to stimulate the desire to eat.
This lesson focuses on the tools and equipment needed in preparing appetizers. Before you
can prepare different appetizers, students like you will first perform mise en place. Mise en place is
a French term which means “set in place” that is you have everything ready to cook and in its place.
You should be able to identify and prepare all the needed tools and equipment as well as the
ingredients to make the preparation and cooking easy.

LEARNING TARGETS
At the end of this lesson, you can say:
1. I can identify the name of tools and equipment needed in the preparation of appetizers
2. I can classify the tools and equipment based on their uses.
3. I can clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks.

EXPLORE
Activity 1: Time to Remember
Recall the things that you have learned in the previous lesson. Write true if the statement is correct
and false if the statement is wrong.
1. Before starting cleaning, use personal protective equipment. ☐ True ☐ False
2. Start cleaning from the floor up to the ceiling. ☐ True ☐ False
3. Chemicals can be stored near heat. ☐ True ☐ False
4. Remove anything that has expired in the refrigerator. ☐ True ☐ False
5. Keep cleaning agents away from foods and other products. ☐ True ☐ False
6. Dip a mop in the sink. ☐ True ☐ False
7. Discard chemicals that have not been used for prolonged period of time. ☐ True ☐ False
8. Danger means the product is highly toxic and may cause permanent danger to ☐ True ☐ False
skin and eyes.
9. Never attempt to mix chemicals even if they are of the same type. ☐ True ☐ False
10. Replace the bags of trash cans without cleaning its interior part. ☐ True ☐ False

LEARNING MODULE – JHS Department s. 2020 Page 1 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
FIRM UP
Activity 2: Tools and Equipment
Identify the following tools and equipment in column B. Write your answer in column A with a short
description of its uses or functions. (2pts. each)
Name Functions/ Uses
1.

2.

3.

4.

5.

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
6.

7.

8.

9.

10.

LEARNING MODULE – JHS Department s. 2020 Page 3 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Activity 3: What Tool Am I?
Make a reflective journal writing by answering this question: “If you were a kitchen tool, what would
you be and why? Please include a drawing of your chosen tool.
CRITERIA:
Content ___/15
Mechanics ___/10
Total ___/ 25 points

LEARNING MODULE – JHS Department s. 2020 Page 4 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Activity 5: Carry it Out
Using what you have learned in this lesson, answer the process questions below.

Process Questions: CRITERIA:

Content ___/3
1. Why should you use the right tool in preparing food like appetizers? Mechanics ___/2
Total ___/ 5 points

CRITERIA:
Content ___/3
2. What would be the effect if you substitute a wrong tool for the job? Mechanics ___/2
Total ___/ 5 points

CRITERIA:
Content ___/3
3. In the ordinary household kitchen, what tool or equipment is commonly used? Mechanics ___/2
Total ___/ 5 points

LEARNING MODULE – JHS Department s. 2020 Page 5 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
CRITERIA:
4. How can you prolong the life of a kitchen tool? Content ___/3
Mechanics ___/2
Total ___/ 5 points

CRITERIA:
Content ___/3
5. How can an ordinary kitchen utensil spread disease? Mechanics ___/2
Total ___/ 5 points

POINTS TO REMEMBER

• A kitchen utensil is a hand-held, typically small tool that is used for cooking or for other food
preparation related functions.
• More complicated tools are called equipment. They may refer to a power-operated appliance
such as mixer, range, ovens, and refrigerators.
• There are a variety of kitchen tools and utensils available to make cooking and food
preparation easy.

LEARNING MODULE – JHS Department s. 2020 Page 6 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
DEEPEN
Activity 6: Interview Time!
If you have a housemaid or cook, interview him/ her. If the cooking task is done by a member of your
family, interview him/her. Ask the following questions.
CRITERIA:
6. What are the different tools and utensils used in the kitchen that you clean Content ___/3
and sanitize? Mechanics ___/2
Total ___/ 5 points

CRITERIA:
Content ___/3
7. What cleaning agents do you use in cleaning and sanitizing? Mechanics ___/2
Total ___/ 5 points

CRITERIA:
8. How do you store kitchen tools and equipment after cleaning? Content ___/3
Mechanics ___/2
Total ___/ 5 points

LEARNING MODULE – JHS Department s. 2020 Page 7 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

TRANSFER
Activity 7: Photo Portfolio
Make a portfolio of the different tools and equipment needed in preparing appetizers. You can use
any materials you like. Be guided by the rubrics below.
Analytic Rubric
2
4 3 1
Criteria Below Score
Exemplary Satisfactory Unsatisfactory
Satisfactory
All All All the All the
information is information is information is information is
accurate and reliable and reliable but inconsistent
Content
relates to the relates to does not relate and lacks
overall overall content to sense of
purpose. purpose. larger context. purpose.
Graphics go Graphics do
Graphics go
Graphics go well with the not go with
well with the
well with the text, but there the
text, but there
text and there are so many accompanying
Visuals are too few and
is a good mix that they text or appear
the brochure
of text and distract from to be
seems \”text-
graphics. the text. One randomly
heavy\”.
per page. chosen.
The
The brochure
brochure\’s
has The brochure
The brochure formatting
exceptionally has a good
has well- and
Presentation attractive formatting and
organized organization
formatting and well-organized
information. of material are
well-organized information.
confusing to
information.
the reader.
Layout is
exceptionally Layout is Layout is Layout is
organized. organized. The somewhat confusing.
There is components organized. The Components
consistency in are consistent components are are
Layout
its components within the not consistent. inconsistent
that allows the publication. Partial and
reader to Information information can information is
easily locate can be located. be located. missing.
information.
Total

LEARNING MODULE – JHS Department s. 2020 Page 8 of 9

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
SELF – ASSESSMENT

Rate your understanding of the concepts in the following table. Check the appropriate column, using
the legend below:
5 – I feel very confident of what I know. I can share it with anyone.
4 – I am very happy that I know a lot.
3 – I am satisfied with what I know.
2 – I think I need to review more, though I know something.
1 – This topic is quite difficult for me. I have barely learned anything.

5 4 3 2 1
1. Tools Used in Preparing Appetizers

2. Cleaning, Sanitizing, and Preparing Tools and

Utensils to be Used

Which part of the lesson you enjoyed the most?

Which part of the lesson is still unclear to you?

REFERENCE
Peralta, JC. Technology and Livelihood Education: Modules in home Economics Cookery. Quezon City: St.
Bernadette Publishing House Corporation.; 2015
Rondilla, AH, Avendaño, ES, Roque, EP. COOKERY Volume 1: Technical-Vocational-Livelihood Track:
Home Economics Strand. Quezon City: Adriana Publishing Co., Inc.; 2015

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