Tle 10 Household Quarter 1 Module 7

10
TLE Household Services

Quarter 1 – Module 7:
Mise en Place Techniques and Uses of Kitchen
Tools and Equipment
Self-Learning Module
DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY
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DEMOSTRATE PROPER MISE EN PLACE AND USE OF DINING
ROOM EQUIPMENT
Learning Objectives:
1. Identify and familiarize the uses of kitchen tools, utensils and equipments.
2. Demonstrate proper mise en place techniques
3. Explain and discuss the importance of mis en place and proper usage of
kitchen tools, utensils and equipments.
PRE-TEST
Directions: Identify the word that is described in each statement. Choose the letter of
the correct answer.
___1. It comes in graduated sizes and sloping a. mise en place

sides used for mixing ingredients b. mixing bowl
___2. It is a small implement used to mix, c. spatula
spread and lift food ingredients. d. grater
___3. Made of wood and used to mix batter, e. wooden spoon
flour and other ingredients f. mortar and pestle
___4. Used to shape pastries g. tin opener
___5. Used for opening tins or cans h. blender
___6. Used as strainer, grater or food mill. i. pastry ring
___7. Used to blend, pulse or mix ingredients j. tamis
___8. It is used to pound ingredients. k. oven
___9. It is used to grate, shred, slice or separate
Foods like carrots, cheese and cabbage.
___10. A French phrase which means
“putting in place”

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Information Sheet 1:
MISE EN PLACE TECHNIQUES
Mise en place is a French phrase which means "putting in place", as in

set up. It is used in professional kitchens to refer to organizing and arranging
the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices,
freshly chopped vegetables, and other components) that a cook will require for
the menu items that are expected to be prepared during a shift. The practice is
also effective in-home kitchens.
Mise en place means preparing everything or setting up everything

before cooking a meal. You need to slice, chop, cut, measure all the necessary
ingredient needed for a certain dish in advance so that once you started cooking
everything is already in place and ready to cook.
This is essential in a commercial kitchen because when things get crazy

you don't have time to chop an onion or peel shrimp. So, chefs arrive early and
prepare all the ingredients for the dishes they'll be cooking in advance. But even
in a home kitchen it pays off to have your mise en place.
First, it's a more efficient way of cooking. By concentrating on getting the

onions, carrots and celery peeled and chopped at once you can gather them all
in one place and then stand there doing the preparation. By measuring out the
spices, herbs and liquids at one time you can clean up the measuring tools and
get them out of the way at one time (and you're less likely to put that measuring
cup in the dishwasher after measuring the oil and then have to retrieve it to
measure wine.
Second, prepping your mise enables you to discover in advance the

problem with some ingredients and deal with it. As an example, maybe your
brown sugar is hard as a brickbat. You don't want to be trying to soften it enough
to use at the point where you need to add it to the Bananas Foster. Or, if you
discover you're out of brown sugar you can head for the computer, look up a
substitute and discover that all you need to do is add some molasses to
granulated sugar.
Last, how many times have you been interrupted in the middle of a
recipe. Then you return to the bread you were making and wonder, "Did I add
the salt or not?" Tasting the flour is possible but the average loaf of bread has
a teaspoon of salt mixed into 3 - 4 cups of flour. Good luck on that tasting.
However, if you'd measured out the salt before beginning and had it waiting in
a pinch bowl or slip of waxed paper then if the bowl is empty you added the salt
and if it's not you didn't.

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WORKSHEET 1
ESSAY:
Directions: Based on the topic, explain and discuss the Mise en place technique. Be
able to enumerate the importance of this process in cooking. The scoring rubric below
will be the basis for evaluating your essay.
Scoring Rubrics for Essay
Criteria Percentage
Content 5%
Organization 2.5 %
Delivery 2.5 %
TOTAL 10 %

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Information Sheet 2:
Kitchen Utensils, Tools and Equipment
A kitchen utensil is a handheld, typically small tool that is designed for

food related functions. Food preparation utensils are a specific type of kitchen
utensil, designed for use in the preparation of food.
Some utensils are both food preparation utensils and eating utensils; for
instance some implements of cutlery –especially knives-can be used for both
food preparation in a kitchen and as eating utensils when dining.
Purpose in food
Name Design Image
preparation
To remove the core

Apple corer and pips from apples
and similar fruits
To cut apple and

similar fruits easily
Apple cutter while simultaneously
removing the core and
pips.
An implement
resembling a simple
pipette, consisting of a
Used during cooking to tube to hold the lid and
Baster cover meat in its own a rubber top which
juices or with a sauce. makes use of partial
vacuum to control the
liquid intake and
release

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Generally made of
metal or plastic, with
fairly sharp edges to cut
through dough. Some
biscuit cutters simply
Biscuit cutter Shaping biscuit dough
cut through dough that
has been rolled flat,
others also imprint or
mold the dough's
surface.
It consists of a cylinder
with a plunger on one
end which is used
to extrude cookie
dough through a small
hole at the other end.
A device for making Typically, the cookie
Biscuit press pressed cookies such press has
as spritzgebäck. interchangeable
perforated plates with
holes in different
shapes, such as a star
shape or a narrow slit
to extrude the dough in
ribbons.
Commonly used to
create a hard layer of
Blow torch
caramelized sugar in
a crème brûlée.[2]
Preventing liquids from A disc with a raised rim,

Boil over
boiling over outside of designed to ensure an
preventer
the pot even distribution of
temperature throughout

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the pot. It prevents
bubbles from forming in
liquids such as milk, or
water which contains
starch (for instance if
used to cook pasta).
Can be made of metal,
glass or ceramic
materials.
Twists the metal cap off

Bottle opener
of a bottle
A round, open topped

container, capable of
To hold food, including holding liquid. Materials
Bowl food that is ready to be used to make bowls
served vary considerably, and
include wood, glass,
and ceramic materials.
A serrated blade made

of metal, and long
enough to slice across
a large loaf of bread.
Bread knife To cut soft bread Using a sawing motion,
instead of pushing force
as with most knives, it is
possible to slice the loaf
without squashing it.
Generally made of
glass or porcelain to
Used in a microwave
absorb heat, which
Browning tray oven to help turn food —
helps colour the layer of
brown
food in contact with its
surface.

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Used to produce
Butter curler decorative butter
shapes.
This utensil typically

features a thin edge to
To cut slices in pies or
assist with slicing, and
Cake and pie cakes, and then
a large face, to hold the
server transfer to a plate or
slice while transferring
container
to a plate, bowl or other
container.
Cheese knife Used to cut cheese.
A gauzed cotton cloth,

used to remove whey
To assist in the from cheese curds, and
Cheesecloth
formation of cheese to help hold the curds
together as the cheese
is formed.
Originally used to slice

large cuts of beef, it is
Chef's knife now the general utility
knife for most Western
cooks.
Used for the removal of

Cherry pitter pits (stones) from
cherries or olives.

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Straining substances
such as custards,
Chinoise soups and sauces, or A conical sieve
to dust food with
powder
Hacking through bone

or slicing large
vegetables (such as
squash). The knife's A large broad bladed
Cleaver
broad side can also be knife.
used for crushing food
preparation (such as
garlic).
A bowl-shaped
container with holes,
typically made from
Used for draining plastic or metal. It
Colander substances cooked in differs from a sieve due
water to its larger holes,
allowing larger pieces
of food, such as pasta,
to be drained quickly.
Pierces and removes a

Corkscrew
cork from a bottle.
A clamping device,
similar in design to a
Used to crack the shell
Crab cracker nutcracker but larger,
of a crab or lobster
with ridges on the
inside to grip the shell.

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Usually smaller and
A portable board on lighter than butcher's
Cutting board
which food can be cut. blocks, generally made
from wood or plastic.
Most dough scrapers

consist of handle wide
To shape or cut dough,
enough to be held in
Dough scraper and remove dough
one or two hands, and
from a worksurface
an equally wide, flat,
steel face.
Pierces the air pocket

of an eggshell with a
small needle to keep
the shell from cracking
during hard-boiling. If
Egg piercer
both ends of the shell
are pierced, the egg
can be blown out while
preserving the shell
(for crafts).
Holds a raw egg, and is

placed inside a pot of
Egg poacher
boiling water to poach
an egg.
A slotted spoon-like
utensil used to
Egg separator separate the yolk of an
egg from the egg
white.

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Consists of a slotted
Slicing peeled, hard- dish for holding the egg
Egg slicer boiled eggs quickly and a hinged plate of
and evenly. wires or blades that can
be closed to slice.
Historical designs
range considerably,
from hourglasses, to
mechanical or
Used to correctly time
electronic timers, to
Egg timer the process of boiling
electronic devices
eggs.
which sense the water
temperature and
calculate the boiling
rate.
A long, narrow knife

with a finely serrated
Fillet knife blade, used to slice
fine filet cuts of fish or
other meat.
Used to remove the

Fish scaler scales from the skin of
fish before cooking
Used for lifting or

Flipper turning food during
cooking

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Blends flour with other
ingredients and
Flour sifter
aerates it in the
process.
Typically consists of a
bowl, a plate with holes
like a colander, and a
Used to mash or sieve
Food mill crank with a bent metal
soft foods.
blade which crushes
the food and forces it
through the holes.
Used to
channel liquid or fine- A pipe with a wide,
Funnel grained substances conical mouth and a
into containers with a narrow stem.
small opening.
Presses garlic cloves

to create a puree,
Garlic press
functioning like a
specialized ricer.
Finely serrated knife

Grapefruit for separating
knife segments of grapefruit
or other citrus fruit.
It is used to grate,
shred, and slice food
Grater
such as carrots,
cabbage and cheese.
A small pouring jug that

Gravy strainer
separates roast
meat drippings from

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melted fat, for making
gravy.
Chops or minces raw

Herb chopper —
herbs.
It is a long-handled
spoon with a deep bowl
used for serving or
transferring food,
especially soups and
Ladle
sauces. It can be solid,
slotted, or perforated. It
can be made of steel,
silver, wood,
melamine, or copper.
Used to slash the tops

Lame of bread loaves in
artisan baking.
A juicer with a fluted

peak at the end of a
Lemon reamer short handle, where a
half lemon is pressed
to release the juice.
A juicer, similar in Operated by pressing

Lemon function to a lemon the fruit against a fluted
squeezer reamer, with an peak to release the
attached bowl. juice into the bowl.

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A long-handled, narrow
pick, used to pull meat
Lobster pick out of narrow legs and
other parts of a lobster
or crab.
A kitchen tool used in

Mandoline slicing, shredding and
sometimes grating.
It is a bowl – shaped
strainer with holes. It is
used to drain food such
Mated as pasta. It can be
colander pot made of aluminum,
thinly rolled stainless
steel, plastic, or
silicone.
The Pyrex-brand
traditional measuring
cup (the Anchor
Used to measure wet
Hocking-brand look-
ingredients such as
alike is shown, right) is
milk and water.
available in 1 cup (8
Gradations from 30,
ounce), 2 cup (16
60, 80, 120 to 240
Liquid ounce), 4 cup (32
milliliters (ml) are
measuring cup ounce) and 8 cup (64
commonly written on
ounce) sizes and
the sides. They are
includes U.S.
generally made of
customary units in
clear, heat resistant
quarter, third, half and
glass.
two-thirds cup
increments, as well as
metric units.

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Typically sold in a set
that measures dry or
Measuring wet ingredients in
spoon amounts from 1/4
teaspoon (1.25 ml) up
to 1 tablespoon (15 ml).
Operated with a hand-

crank, this presses
Meat grinder meat through a
chopping or pureeing
attachment.
Also known as meat

mallet or meat pounder
Meat is a hand-powered tool
tenderiser used to tenderize slabs
of meat in preparation
for cooking.
Meat It is used to check the

thermometer doneness of meat.
Small scoop used to

make smooth balls of
Melon baller
melon or other fruit, or
potatoes.
To finely and
consistently
Mezzaluna
chop/mince foods,
especially herbs.

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Generally made from
either porcelain or
wood, the mortar is
shaped as a bowl. The
To crush food, pestle, generally
Mortar and
releasing flavours and shaped like a small
pestle
aromas club, is used to
forcefully squeeze
ingredients such as
herbs against the
mortar.
To crack open the

Nutcracker hard-outer shell of
various nuts.
A small, specialized
Nutmeg grater grating blade
fornutmeg.
To protect hands from

Oven glove burning when handling
hot pots or trays.
To evenly dispense
soft substances
Pastry bag
(doughs, icings,
fillings, etc.).
Cuts into pastry

ingredients, such as
flour and butter, for
Pastry blender
blending and mixing
while they are in a
bowl. It is made of
wires curved into a

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crescent shape and
held by a rigid handle.
Some brushes have

wooden handles and
To spread oil, juices, natural or plastic
Pastry brush sauces or glaze on bristles, whilst others
food. have metal or plastic
handles and silicone
bristles.
Cuts straight or
crimped lines through
Pastry wheel
dough for pastry or
pasta.
It is used to peel off or

remove the skin of
fruits and vegetables. It
Peeler can also be used to
shave chocolate and
parmesan cheese into
long, thin, curly strips.
Pepper mill Storage of pepper
Used for slicing pizza

Pizza cutter
perfectly.

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Potato masher Used to mash potato.
Protect your hand from

Pot-holder
hot surface
Used for disjointing

and cutting uncooked
poultry; reinforced with
Poultry shears
a spring, they have one
serrated blade and
pointed tips.
Presses very smooth

vegetable mashes
Ricer or purees, operates
similar to a meat
grinder/mincer.
A long, rounded
wooden or marble tool
Rolling pin
rolled across dough to
flatten it.
Salt shaker Storage of salt

18 | P a g e
For weighing
Scales
ingredients
Use to cut or slice

Kitchen Shears
vegetables and meat.
Scoop For scooping ice cream
Used to separate liquid

from solid ingredients,
Strainer
sift fine grains, remove
lumps, and rinse food.
Slotted spoon
It is a broad, flat,
flexible scraper with a
rounded, unsharpened
end used for spreading
and smoothing icings
Spatula
on cakes, mixing
ingredients, lifting and
lifting and flipping, and
scraping bowls. It can
be offset or straight.

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For removing hot food
A wide shallow wire-
from a liquid or
Spider mesh basket with a
skimming foam off
long handle
when making broths
Measuring the
Sugar
temperature, or stage,
thermometer
of sugar
A tamis has a
cylindrical edge, made
of metal or wood, that
Used as
supports a disc of
Tamis a strainer, grater,
fine metal, nylon,
or food mill.
or horsehair mesh.
Ingredients are pushed
through the mesh.
Designs vary
considerably; the
earliest tin openers
Tin opener To open tins or cans
were knives, adapted to
open a tin as easily as
possible.
Used to slice through

Tomato knife A small serrated knife.
tomatoes.
For gripping and lifting.

Usually used to move
Tongs items on hot surfaces, Two long arms with a
such as barbecues, or pivot near the handle.
to select small or
grouped items, such as

20 | P a g e
sugar cubes or salad
portions.
Needle, about 20 cm
For pinning, or sewing long and about 3mm in
Trussing
up, poultry and other diameter, sometimes
needle
meat. with a blade at end for
pushing through poultry
Twine must be cotton—

never synthetic—and
For trussing roasts of
Twine must be natural—never
meat or poultry.
bleached—in order to
be "food grade".
To blend
Most whisks consist of
ingredients smooth, or
a long, narrow handle
to incorporate air into a
with a series of wire
Whisk mixture, in a process
loops joined at the end.
known
Whisks are also made
as whisking or whippin
from bamboo.
g
For mixing and stirring

Wooden spoon during cooking and
baking.
For obtaining zest from A handle and a curved

lemons and other citrus metal end, the top of
Zester fruits. which is perforated with
a row of round holes .
with sharpened rims
COOKWARE
This is composed of different types of food preparation containers commonly found in the
kitchen as cooking vessels such as saucepans and frying pans, intended for use on a stove
or range cook top.

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Name Purpose in food preparation Image
A frying pan, fry pan, or skillet is a flat-

Frying Pan bottomed pan used for frying, searing,
and browning foods. It is typically in
diameter with relatively low sides that
flare outwards, a long handle, and no lid
a long narrow pan with high sides and

a perforated rack, used to poach a
Fish Poacher whole fish at once. The
oval fish poacher is 18 inches long.
A wide round shallow pan with splayed

sides and two handles, made of
Paella Pan
metal or earthenware and used for coo
king Spanish paella
A steamer basket is an item of kitchen

equipment that allows you to efficiently
steam foods. Placed in a pot, it
suspends food above hot water and is
perforated so that the steam from the
Steamer Basket water cooks the food. Fish fillets, rice
and boneless chicken are some foods
that can be cooked in a steam basket,
but it is predominantly used to cook
vegetables.
A type of kitchen utensil that can be

used to heat cooking oils (fats) so foods
can be completely covered in hot oil to
Stovetop Fryer
be fry cooked, also referred to as "deep
fat fried”
Cooking utensil consisting of a wide me

tal vessel, usually used for roasting
Roaster meat.

22 | P a g e
It is a cylindrical, deep, heavy
bottomed, straight –sided pot for
preparing, cooking, and storing stocks,
Stock Pot
soups and stews. It has two handles
securely attached on the sides to
assure safe and easy lifting.
It is a medium-deep pot with a flat

Sauce Pan bottom, commonly used to make
sauces and gravies.
It is an oval or round dish or pan made

Casserole of stainless, ceramic, or glass where
food may be cooked and served.
It is often used for stirring frying, casser
steaming, panfrying, deep-frying,
poaching, boiling, braising, searing,
Stir fry pan (wok) stewing, making soup, smoking, and
roasting nuts. A long-handled ladle
must be used to avoid burning of the
hand while cooking.

23 | P a g e
Used for baking cakes such as angel food
and sponge cake and may also be called
an angel food cake pan. It holds the
ingredients and after being baked, the pan
is turned over so the firm cake that has
Tube pan been formed into the decorative shape of
the pan, falls out onto a plate or counter to
be prepared for serving. It can be made as
a single piece of metal or as two pieces of
metal consisting of a side and a flat round
bottom that is removable
Can be round, square, or rectangular and

are available in several sizes used in
Cake Pans
baking cakes.
A deep rectangular pan of metal or glass

Loaf Pans used for baking food in the form of loaves
A baking pan formed of a group of

Muffin and connecting cups usually used for muffins
Cupcake Pans or cupcakes
A pan for holding and shaping the dough

Pie and filling of a pie, made of a heat-
conducting metal, glass or other ceramic,
Pans and (more recently) silicone.
A baking utensil as it is specifically

designed to hold popover batter so the
Popover Pans popover, as it bakes, can rise up into a
large, airy pastry-like shape; larger than
traditional muffin tins
Tart and
Used to bake a savory custard mixture on
Quiche
top of a flaky pastry crust
PansSheet
Pans

24 | P a g e
A type of pan or mold with fluted sides that
Brioche Pans
is used to form the base of the traditional
French bread known as Brioche.
A round platform on a pedestal for

displaying a cake. By having it on a
Cake Stand
pedestal more room is available on the
table.
Cooling and
Icing Grate Used for thawing foods or cooling and
icing cakes, cookies, and desserts.
Is an often cone- or triangular-

shaped, handheld bag made from
cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing them
through a narrow opening at one end, for
Pastry Bag
many purposes including cake decoration.
It is filled through a wider opening at the
opposite end, rolled or twisted closed, and
then squeezed to extrude its contents.
Is a kitchen tool used to mix a hard

(solid) fat into flour in order to
make pastries. The tool is usually made of
narrow metal strips or wires attached to a
Pastry
handle, and is used by pressing down on
Blenders the items to be mixed (known as "cutting
in"). It is also used to break these fats
(shortening, butter, lard) into smaller
pieces.
Pastry ring Used to shape pastries

25 | P a g e
Pie and Cake
Markers
Used to shape pie and cakes
Measuring
Use to measure ingredients accurately
cups and
either dry or liquid ingredients
spoons
Flour sifter Used sift flour
Pastry Cutter Used to cut pies
Cookie cutter Used to cut cookies to desired shapes
The rolling pin is used for shaping and

Rolling pin
rolling dough.

26 | P a g e
Cake carrier A cake carrier with a tall lid that locks
securely into its base and a comfortable
handle that you can grip firmly to prevent
jostling the cake
Wooden Made of wood to mix batter, flour and

spoon other ingredients
Is a small implement with a broad, flat,

Spatula flexible blade used to mix, spread and lift
food ingredients
Comes in graduated sizes and has

Mixing bowl
sloping sides used for mixing ingredients
Mortar and
Is used to pound ingredients
pestle
BAKING TOOLS
This is used for different baking

Mixer procedures like beating, mixing,
and blending
Can be electric or gas oven used

Oven
for baking

27 | P a g e
Gas range Intended for cooking or baking
Dough roller Used to flatten dough
Pressure cooker Used to soften meat
Used to blend, pulse or mix

Blender
ingredients

28 | P a g e
WORKSHEET 2
IDENTIFICATION:
Directions: Identify what is being asked in each sentence. Select your answer from
the Box.
Pastry cutter cookie cutter rolling pin colander food mill
Pressure cooker blender baster mixing bowl pestle & mortar
Brioche pan casserole chinoises colander spatula
Fish poacher colander cherry pitter oven zester
1. What is used to mash or sieve soft foods

2. What is an equipment used to soften meat?
3. Which refers to an equipment intended to blend, pulse or mix ingredients?
4. What tool is used in pounding ingredients?
5. It comes in graduating sizes and sloping sides used for mixing ingredients.
What is the term for this cooking tool?
6. What is the term for a baking tool used to cut cookies to desired shapes?
7. What is the appropriate tool used to cut pies?
8. What is used for shaping and rolling dough?
9. What is a cooking tool used for draining substances cooked in water?
10. What referred to as “Olive stoner” used for the removal of pits from cherries
or olives?
11. It is used for straining substances such as custards, soups and sauces, or to
dust food with powder. What is the term for this kitchen tool?
12. It is a long narrow pan with high sides and a perforated rack, used to poach
a whole fish at once. What is being referred to?
13. It is being characterized of being a small implement with a broad, flat, flexible
blade used to mix, spread and lift food ingredients. What do you call this
baking tool?
14. It is known also as "saucepan" with a large, deep dish used both in the oven
and as a serving vessel. What is the term for this?
15. What is the type of pan or mold with fluted sides that is used to form the base
of the traditional French bread.

29 | P a g e
SELF-CHECK
IDENTIFICATION:
Directions: Give the names of the following kitchen tool, utensils and equipments.
PICTURES NAMES PICTURES NAMES
1.
11
12
3
13
4 14
15
5
16
6

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17
7
8 18
9
19
10 20

31 | P a g e
TLE 7 Exploratory
Quarter 1 – Module 1:
For inquiries or feedback, please write or call:
Department of Education – Division of Mandaue City
Plaridel St., Centro, Mandaue City, Cebu, Philippines 6014
Telephone Nos.: (032) 345 – 0545 | (032) 505 – 6337
E-mail Address: mandaue.city001@deped.gov.ph
Website: https://depedmandaue.net
Self-Learning Module
32 | P a g e

Tle 10 Household Quarter 1 Module 7

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10

TLE Household Services

___1. It comes in graduated sizes and sloping a. mise en place

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Mise en place is a French phrase which means "putting in place", as in

Mise en place means preparing everything or setting up everything

This is essential in a commercial kitchen because when things get crazy

First, it's a more efficient way of cooking. By concentrating on getting the

Second, prepping your mise enables you to discover in advance the

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Scoring Rubrics for Essay

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

A kitchen utensil is a handheld, typically small tool that is designed for

To remove the core

To cut apple and

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Preventing liquids from A disc with a raised rim,

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Twists the metal cap off

A round, open topped

A serrated blade made

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

This utensil typically

Cheese knife Used to cut cheese.

A gauzed cotton cloth,

Originally used to slice

Used for the removal of

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Hacking through bone

Pierces and removes a

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Most dough scrapers

Pierces the air pocket

Holds a raw egg, and is

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

A long, narrow knife

Used to remove the

Used for lifting or

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Presses garlic cloves

Finely serrated knife

A small pouring jug that

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Chops or minces raw

Used to slash the tops

A juicer with a fluted

A juicer, similar in Operated by pressing

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

A kitchen tool used in

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Operated with a hand-

Also known as meat

Meat It is used to check the

Small scoop used to

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

To crack open the

To protect hands from

Cuts into pastry

DEPARTMENT OF EDUCATION | DIVISION OF MANDAUE CITY

Some brushes have

It is used to peel off or

Pepper mill Storage of pepper

Used for slicing pizza