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EXPLORATORY
(COOKERY)

MERCEDITA FULGAR-ZERRUDO
Author

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D e pQuarter
artme n t o 2f E d u c a t i o n • R e p u b l i c o f t h e P h i l i p p i n e s
1-Week
 This module specifically crafted to focus on the different activities that will assess your level in
terms of skill and knowledge necessary for Grade 7 and Grade 8 learners.
Before starting the module, I want you to set aside other tasks that will disturb you while enjoying
the lessons. Read the simple instructions below to successfully enjoy the objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated on every page of this module.
2. Write in your notebook the concepts about the lessons. Writing enhances learning, which is
important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Analyze conceptually the pre-test and post-test, apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with an idea of having
job opportunities and experience independently to set up a business enterprise that will generate jobs for
others.

Welcome to the world of Cookery!

This module is an exploratory course for Cookery, it provides varied and relevant activities and
opportunities to determine your understanding of the key concept and to demonstrate our Most Essential
Learning Competencies that a Grade 7 and Grade 8 Technology and Livelihood Education.
Performance standard. The learners will independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
Content standard. The learners demonstrate their understanding of the use and maintenance of
equipment in cookery.
LEARNING OUTCOMES:
At the end of the lesson students should be able to:
L.O.1 Utilize appropriate kitchen tools, equipment, and paraphernalia
1.1. identify types of tools, equipment, and paraphernalia
1.2. classify the types of appropriate tools and equipment based on their uses.

Direction: Identify the word/s that best describes the following statements. Write your answer on a
separate sheet of paper.
1. A type of tool that is used for getting food to be transferred to your plate.
2. The most hazardous tool inside the kitchen.
3. This technique of cooking to let the crispiness of the food to stay as well as its flavor.
4. When preparing fruits and vegetables to eat this technique carry out slicing preferred portions.
5. The temperature of water rise when you use this technique while cooking.
6. A tool that is used to get the precise requirement of the recipe.
7. A type of tool used to avoid food contamination.
8. You can use this tool for holding vegetables that you need in your recipe.
9. This is tool is used to remove the skin or rind of a vegetable.
10. A cookery term that we use to refer a scissor for cutting packages.

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THE KITCHEN. Let’s see if you already know the kitchen tools, equipment, and paraphernalia. Write
down the names of each tool, equipment, and paraphernalia.

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1
2

4
8

10
6

1. _____________________ 6. _____________________

2. _____________________ 7. _____________________

3. _____________________ 8. _____________________

4. _____________________ 9. _____________________

5. _____________________ 10. _____________________

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 LO 1. Utilize appropriate kitchen
tools, equipment, and paraphernalia

1.2 classify the types of tools, equipment, and paraphernalia

Classification of the types of Tools, Equipment, and Paraphernalia

From the previous lesson, I hope you are already familiar with the kitchen tools, equipment, and
paraphernalia can be made from different types of material and it differs as to its durability and how items
can be applicable for you to use while cooking. That is why Cook, a Chef or the one who prepares meals
should be familiar with the correct usage of every tool, equipment, and paraphernalia.

Kitchen tools, equipment, and paraphernalia differ in each use and function. However, there are
techniques also that can be applied while cooking delicious meals for our family.

Al dente - Pasta cooked until just firm. From the Italian "to the tooth."
Beat - to stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
Blanch - to cook briefly in boiling water to seal in flavor and color; usually used for vegetables or
fruit, to prepare for freezing, and to ease skin removal.
Blend - to thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon or
with a mixer.
Boil - to cook in bubbling water that has reached 212 degrees F.
Dice - to cut food into very small (1/8-to 1/4-inch) cubes.
Dredge - to cover or coat uncooked food, usually with a flour, cornmeal mixture, or
breadcrumbs.
Dress - to coat foods such as a salad with a sauce. Also, to clean fish, poultry, or game for
cooking.
Grill - to cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
Grind - to reduce food to tiny particles using a grinder or a food processor.
Marinate - to soak in a flavored liquid; usually refers to meat, poultry, or fish.
Mince - to cut into tiny pieces, usually with a knife.
Sauté or panfry - to cook food in a small amount of fat over relatively high heat.
Shred - to cut food into narrow strips with a knife or a grater.

Now let us classify some specific tools according to its usage as holding tools, cutting tools, and
measuring tools that we can use to the next activity were going to have.

Holding tools is mainly used to hold ingredients and foods to avoid food contamination.
1. Two-tine fork 6. Colander
2. Dredger 7. Handy poultry and roasting tool
3. Flipper 8. Seafood serving tool
4. Funnel 9. Serving spoons
5. Garlic press 10. Wooden spoon
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 11. Serving tongs 12. Soup ladle
Cutting tools are those tools used to cut, dice, and slice fruits, vegetables, and other foods that
are needed to be divided into portions.

1. Vegetable peeler
2. Kitchen knives
a. Butcher knives - this is normally used to section raw meat, poultry, and
fish.
b. French knife - used to chop, dice, or mince food.
c. Roast beef slicer - used to slice roasts meat, ham and thick solid cuts
type of meats
d. Boning knife - this is used to debone raw meat and fish
e. Fruit and salad knife - use it when you are preparing salad whether it is vegetable or fruits
f. Spatula – used in leveling off ingredients when measuring dry ingredients
g. Citrus knife – used to section citrus fruits such as oranges and lemons
h. Paring knife – used to peel off fruits and vegetables
3. Kitchen shears

Measuring tools are those we used to get the accurate measurement as required in the recipe that
we follow to make such meals.

1. Measuring cup for Dry ingredients

2. Measuring cup for Liquid ingredients
3. Portion scales
4. Scoops or dippers
5. Measuring spoons
6. Household scales

ACTIVITY 1.1. Identify at least 5 Kitchen tools and paraphernalia in your kitchen and put a
(√) checkmark in the column where does it belong.

Picture of Kitchen Tools

Holding tool Cutting tool Measuring tool
and equipment

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Cutting Tools.

The knife is the most harmful type of cutting tool that is found inside the kitchen. This is why a
student like you should know how to use it properly for you to avoid accidents and as well as to cut such
fruits and vegetables as preferred by a recipe.

Here are some basic knife skills that you can apply while preparing meals.

1. Slicing is a manner cutting of foods into thin slices

a. Batonnet expressed as bah-tow-NAY is cutting of vegetables into a rectangular shape or
square on the top. The vegetable will be cut into 6 cm (2.5 inches) long pieces
b. Julienne is a cut normally we use when cutting vegetables into thin pieces or slices like
when we prepare ingredients in Pansit bihon for such occasions.
c. Dice this can be in form of large dice (¾ inch x ¾ inch x ¾ inch), medium dice (½ inch x
½ inch x ½ inch) and small dice (¼ inch x ¼ inch x ¼ inch)
2. Chopping a technique where vegetables are cut with no specific shape required.
3. Mincing a technique were we finely divide the ingredients into fine pieces like grind meat
4. Peeling is a technique wherein we remove the rind or skin of a fruit or vegetable with the help
of a peeler

ACTIVITY 1.2. LET’S DO THIS!

From the discussion above about the four (4) basic knife skills. Practice it using Onion, Garlic,
Carrots, or any available vegetable in your kitchen and you may take a photo to showcase your work.
Don’t forget to label the name of the cut that you will prepare.

ACTIVITY 1.3. WORD SEARCH.

Directions: Identify the word being asked in each number. Write the answer in the space
provided before each number. Encircle the words that correspond to your answer inside the box. Words
may appear straight across, and upward and downward.

K L I N E C R O P S X A V

M E A S U H E G S T A R B

K S P O O O X N Y I H E O

S N P O F P W I P F C S I

C A I T I P O D L L N U L

Z S B F G I W L J O A I D

S L I C E N X O M R L W I

C O O L R G H H L B B X C

M E A S U R I N G P E E L

____________1. This is a type of measuring tool that is used to hold dry ingredients for measuring.
____________2. While cooking using this tool, one should need extra care.

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 ____________3. This is a technique of cutting vegetables into thin pieces.
____________4. A type of tool used to avoid food contamination.
____________5. When preparing fruits and vegetables to eat this technique carry out slicing
preferred portions.
____________6. While cooking this happens when you let the temperature of water rise.
____________7. This technique of cooking to let the crispiness of the food to stay as well as its
flavor.
____________8. A tool that is used to get the precise requirement of the recipe.
____________9. In cutting fruits or vegetable this is the other term for cutting or slicing.
____________10. To remove the skin or rind of a vegetable.

Cutting tools – tools applicable for cutting, slicing, mincing, and peeling off the fruits and vegetables.
Holding tools – tools used to prevent toxification of the food
Measuring tools – tools that are preferred to be used to make sure that the required ingredients are used.

Critical thinking questions:

1. What are the different classifications of kitchen tools, equipment, and paraphernalia and their
uses for cooking? What are the things that you need to consider and why?
______________________________________________________________________________
______________________________________________________________________________

2. Why is it important to learn the classification of kitchen tools, equipment, and paraphernalia and
their uses for cooking?
______________________________________________________________________________
______________________________________________________________________________

Direction: Identify the word/s that best describes the following statements. Write your answer on a
separate sheet of paper.

1. A type of tool that is used for getting food to be transferred to your plate.
2. The most hazardous tool inside the kitchen.
3. This technique of cooking to let the crispiness of the food to stay as well as its flavor.
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4. When preparing fruits and vegetables to eat this technique carry out slicing preferred portions.
5. The temperature of water rise when you use this technique while cooking.
6. A tool that is used to get the precise requirement of the recipe.
7. A type of tool used to avoid food contamination.
8. You can use this tool for holding vegetables that you need in your recipe.
9. This is tool is used to remove the skin or rind of a vegetable.
10. A cookery term that we use to refer a scissor for cutting packages.

1. How can this lesson help you and your family in your daily life?
_____________________________________________________________________________________
_____________________________________________________________________________________

2. Why is important for you to know the classification of tools, equipment, and paraphernalia?
_____________________________________________________________________________________
_____________________________________________________________________________________

Leizlee Bautista-Daowag
Team Leader

Vanessa M. Tabermio
Validator

Justine Montoya
Illustrator

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