7

TLE Exploratory
Cookery
Quarter 1 – Module 1
Kitchen Tools
Week 1
Technology and Livelihood Education - 7
Quarter 1 – Modules
First Edition, 2020

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do not represent nor claim ownership over them.

Development Team of the Module

Compilers: Erika Nadera & Marlene G. Padigos

Editors: Delia T. Canono & Violly Chyril S. Bugtong
Reviewer: Marlene G. Padigos
Illustrator / Layout Artists:
Management Team:
Rhea Mar A. Angtud, Schools Division Superintendent
Danilo G. Gudelosao, Asst. Schools Division Superintendent
Grecia F. Bataluna, CID Chief
Marlene G. Padigos, EPS-EPP/TLE/TVL
Vanessa L. Harayo, EPS-LRMS

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Introductory Message
Welcome to the Technology and Livelihood Education – 7 on Cookery!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher, 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.

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
What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.
In this portion, the new lesson will be
What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent
What’s More 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
What I Have Learned sentence/paragraph to be filled in, to process
what you learned from the lesson.

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 This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
This contains answers to all activities in the
Answer Key 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. Do not 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. Submit the accomplished module at the end of every week.
7. Upon submission claim the module for the following week.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator through text, phone call, chat, or
the online classroom during the virtual orientation with students.

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Cookery. The scope of this module permits it to be used in many different
learning situations. The module covers the Introduction/ Learning Objectives, Pre-
Assessment, Lesson Proper, Generalization, Application, Post Assessment. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course.

After going through this module, you are expected to:

1. identify different types of tools;
2. classify the types of kitchen tools based on their uses; and
3. observe cautiously the proper usage and how to take care of the kitchen
tools.

What I Know

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: _______________
Yr. Level & Subject (Specialization): __________ Module No: _____
Name of the Activity: What I know Date: ______

Directions: Write the letter of your answer.

1. It is the most popular, lightweight, attractive, and less expensive material of

kitchen utensils and equipment.
A. Aluminum B. Baster C. Equipment D. Tools
2. It is a small electrical appliance that is considered a complicated tool.
A. Aluminum B. Baster C. Equipment D. Tools
3. A kitchen tool that is specifically designed for pulping garlic.
A. Dredger B. Garlic Presser C. Grater D. Knives
4. It is used to grate, shred, slice, and separate foods.
A. Dredger B. Garlic Presser C. Grater D. Knives
5. A must for all types of kitchen tasks, from peeling an onion, slicing carrots, to
carving a roast or turkey. It is often referred to as cook's or chef's tools.
A. Boning Knife C. Kitchen Knives
B. Citrus Knife D. Kitchen Shears
6. It is used to measure solids and dry ingredients.
A. Funnel B. Measuring Cup C. Measuring Spoon D. Scoop

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7. These are used to measure smaller quantities of ingredients.
A. Funnel B. Measuring Cup C. Measuring Spoon D. Scoop
8. A handy tool for returning some of the meat or poultry juices from the pan, back
to the food.
A. Dredgers B. Juicer C. Glass D. Scraper
9. A special coating applied to the inside of some aluminum or steel pots and pans
that help food not stick on the pan.
A. Aluminum B. Glass C. Iron D. Teflon
10. A kitchen essential used for creaming, stirring, and mixing that is made of
hardwood.
A. Ladle B. Two-tine fork C. Wooden Spoon D. Scraper

What is It

Kitchen Utensils Commonly Found in the Kitchen

A cook should be familiar with the correct utensils, devices, and equipment in the
kitchen. It is important to consider several things, not only the prices when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper
and efficient preparation of food. Each piece is designed for a specific use in the
kitchen.

Tools, utensils, and equipment are made of different materials. Each has certain
advantages and disadvantages. The following is the list of kitchen utensils and
equipment commonly found in the kitchen.

Aluminum is the best for all-around use. It is the most

popular, lightweight, attractive, and less expensive. It
requires care to keep it shiny and clean. Moreover, it
allows even heat distribution no matter what heat
temperature you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter gauges will
dent and scratch easily, making the utensil unusable.
https://tinyurl.com/y9w3wx3h
Aluminum turns dark when used with alkalis like
potatoes, beets, carrots, and other vegetables, whereas
acid vegetables like tomatoes can brighten it.

Stainless Steel is the most popular material used for

tools and equipment, but it is more expensive. It is easier
to clean and shine and will not wear out easily compared
to aluminum. Choose utensils with copper, aluminum,
https://tinyurl.com/y9w3wx3
or laminated steel bottoms for cooking if you do not want h
the pot to get black spots. Stainless steel utensils can be

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bought in many gauges, from light to heavy.

Glass is good for baking but not practical over the heat
or on the surface while cooking? Great care is needed to
ensure long shelf life.

Cast Iron is sturdy but must be kept oiled to avoid it

from getting rusty. It can also be maintained by rubbing
shortening or salad oil (with no salt), inside and out
before leaving it dry. Remember to wash it with soap (not
detergent) before using it again for cooking.

Ceramic and heat-proof glass is used especially for

baking dishes, casseroles, and measuring cups. Glass
and ceramic conduct heat slowly and evenly. Many of
these baking dishes are decorated and can go from the
stove or oven to the dining table.
https://tinyurl.com/y83
z3zht
Teflon is a special coating applied to the inside of some
aluminum or steel pots and pans. It helps food not
sticking onto the pan. It is easier to wash and clean but
take good care of it not to scratch it with a sharp
instrument such as a knife or fork. Use a wooden or
plastic spatula to turn or mix food instead.
https://tinyurl.com/ybl9gsdu

Plastic and Hard Rubber are used for cutting and

chopping boards, tabletops, bowls, trays, garbage pails,
and canisters. Plastics are greatly durable and cheap
but may not last long.

List of Cooking Utensils that Every Kitchen Needs

1. A baster is handy for returning some of the meat

or poultry juices from the pan, back to the food.
Basting brushes can be used for the same
purpose, and they are also convenient for
buttering the surface of bread and baked goods
after they come out of the oven.

2. Can/bottles/cartoon opener is used to open a

food tin with smooth operation by gripping and
turning the knob.

3. Colander, also called vegetable strainer, is

essential for various tasks from cleaning
vegetables to straining pasta or tin contents.

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4. Cutting Boards are wooden or plastic boards
where meat and vegetables can be cut.

5. Dredgers are used to shake flour, salt, and

pepper with meat, poultry, or fish.

6. A double boiler is used when temperatures

must be kept below boiling point for egg sauces,
or puddings. It is also used to keep food warm
without overcooking.
7. Emery boards/sharpening steel – used to
sharpen long knives.

8. Flipper – is used for flipping food over in a frying

pan, or on a griddle.

9. Funnels – used to fill jars, made of stainless steel,

aluminum, or plastic that come in various sizes.

10. Garlic Press is a kitchen tool that is specifically

designed for pulping garlic.

11. Graters - used to grate, shred, slice, and https://tinyurl.com/ya3gl99s

separate foods such as carrots, cabbage, and

cheese.

12. Handy Poultry & Roasting Tools – used to

make it easier to lift a hot roasted turkey from
the roaster to the serving platter to avoid food
from falling apart.

13. Kitchen Knives – is often referred to as cook's

or chef's tools. Knives are essential for all types
of kitchen tasks, from peeling an onion or slicing
carrots to carving a roast turkey.

14. Kitchen Shears They are practical for opening

food packages, cutting tape or string, or simply
removing labels or tags from items. Other cutting
tools such as box cutters are also handy.

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15. Measuring Cups, Spoons are among the most
important items found in the kitchen. For a
cook to be consistently good at cooking,
accurate measurements of ingredients are
needed. Measuring tools should be
standardized. Scales are used to weigh
https://www.thisoky.com/index.php?main_pa
materials of bigger volumes. ge=product_info&products_id=615336

Commonly used measuring tools at home or in commercial

kitchens include the following:

Measuring Cup for Dry Ingredients – used to

measure solids and dry ingredients, such as
flour, fat, or sugar. It is commonly made of
aluminum or stainless material. Sizes range
from 1, ½, ¾, and ¼ (nested cups) to one
gallon. There are cups made of plastic and
come in different colors but could only be used https://www.amazon.in/Stainless-Stackable-

for cold ingredients, otherwise, it could warp Measuring-Measure-

Ingredients/dp/B00J1UQ1OY

causing inaccurate measures.

Measuring Cup for Liquid Ingredients -
commonly made up of heat-proof glass and
transparent so that liquid can be seen.
Measuring the quantity of liquid ingredient is
different from a dry measuring cup.
Measuring Spoons come in a variety of sizes,
shapes, materials, and colors. These are used
to measure smaller quantities of ingredients
called for in the recipe like 1 tablespoon of
butter or ¼ teaspoon of salt.
Scoops or dippers – used to measure soft foods
such as fillings, ice cream, or mashed potato.
Portion scales - used to weigh serving portions
from ounces to pounds.

Household Scales are used to weigh large

quantities of ingredients in kilos like rice, flour,
sugar, legumes, vegetables, or meat up to 25
pounds.

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16. Pasta Spoon or Server is used to transfer cooked pasta into a container, or plate
without a mess. Pasta spoons are best used with spaghetti-style or other long
pasta noodles. You can use a large slotted serving spoon for short pasta.

17. Potato Masher is used for mashing cooked potatoes,

turnips, carrots, or other soft-cooked vegetables.

18. Rotary eggbeater is used for beating a small amount

of eggs or batter. The beaters should be made of
stainless steel and gear-driven for ease of rotating

19. Scraper- a rubber or silicone tool to used blend or

scrape the food from a bowl. This also serves as an
egg turner or flipper.

20. Seafood Serving Tools make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils used may vary depending on what you are cooking.

21. Serving spoons are utensils consisting of a small, shallow

bowl with a handle it is used in preparing, serving, or
eating food.

22. Serving Tongs allow you to easily grab and transfer larger
food items, poultry, or meat portions into a serving platter, hot
skillet, deep fryer, or onto a plate. It gives you a better grip.
The longer the tongs, the better especially when used with a
deep fryer, large stockpot, or for barbecue.

23. Soup Ladle is used for serving soup or stews, but can
also be used for gravy, dessert sauces, or other foods.
It also works well to remove or skim off fats/oil from
soup, or stew.

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 Kinds of Knives with their Specialized Uses

Butcher knife – used to section raw meat,

poultry, and fish. It can be used as a cleaver
to separate small joints or to cut bones.
Butcher knives are made of a heavy blade
with a saber or flat grind.

French knife – used to chop, dice, or mince

food. Heavy knives have a saber or flat grind.

Roast beef slicer – used to slice roasts, ham,

and thick, solid cuts of meat.

Boning knife – used to fillet fish and to

remove raw meat from the bone.

Fruit and salad knife - used to prepare

salad greens, vegetables, and fruits.

Citrus knife – used to section citrus fruits.

The blade is two-sided with a serrated edge.

Paring knife – used to core, peel, and section

fruits and vegetables. Blades are short,
concave with hollow ground.

24. Spoons – are solid, slotted, and perforated. They are made
of stainless steel or plastic. The solid ones are used to
spoon liquids from food or lift food out of the pot.

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 25. Temperature Scales - used to measure heat intensity. Different
thermometers are used for different purposes in food
preparation. Other small thermometers are hanged or placed in
ovens or refrigerators to check the accuracy of the equipment’s
thermostat.

26. Two-tine fork – used to hold meat while slicing and turning
solid pieces of meat while browning or cooking. It is made of
stainless steel with a heat-proof handle.

27. Vegetable peeler - used to scrape vegetables or peel fruits. The

best ones are made of stainless steel with sharp double blade
swivels.

28. Whisks for Blending, Mixing - used for whipping eggs or

butter, and for blending gravies, sauces, and soups. The beaters
are made of looped steel piano wires which are twisted together
to form a handle.

29. Wooden spoons are kitchen essentials for creaming, stirring,

and mixing. They should be made of hardwood.
https://www.aliexpress.c
om/item/32976792853.h
tml

Equipment such as range, ovens, refrigerators (conventional, convection, and

microwave) are mandatory pieces in the kitchen or any food establishment.

Refrigerators/Freezers are necessary in

preventing bacterial infections from foods.
Most refrigerators have special
compartments for meat, fruits, and
vegetables to keep the moisture content of
each type of food. The butter
compartment holds butter separately to
prevent food odors from spoiling its flavor.
Basically, a refrigerator or freezer is an https://www.thespruce.co
insulated box, equipped with a m/best-freezers-to-buy-
4113142
refrigeration unit and control to maintain
an appropriate temperature for food https://ph.priceprice.com/
GE-GMV070BAYRAG-
storage. 16024/

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Auxiliary equipment like griddles, tilting
skillets, broilers/grills, steamers, coffee
makers, deep-fat fryers, wok, crockery,
cutting equipment (meat slicer, food
choppers, grinders) mixers and bowls,
pots and pans are utilized most
commonly in big food establishments,
some with specialized uses and some are
optional.

Microwave Ovens have greatly increased

their use in the food industry. Foods can
be prepared ahead of time, frozen or
refrigerated during the slack periods, and
cooked or heated quickly in microwave
ovens.

Blenders are used to chop, blend, mix,

whip, puree, grate, and liquefy all kinds of
food. A blender is a very useful appliance.
They vary in the amount of power
(voltage/wattage). Others vary and do not
do the same jobs.

Cutting Equipment:
A. Meat Slicer also called a slicing
machine, deli slicer or simply a
slicer, is a tool used in butcher
shops and delicatessens to slice
https://commons.wikimedia.org/wiki/File:Streaml
meats, sausages, cheeses, and
iner_meat_slicer
other deli products.

B. Meat grinder is a kitchen

appliance for fine chopping
('mincing') and/or mixing of raw or
cooked meat, fish, vegetables, or
similar food. It replaces tools like
the mincing knife, for example,
which is also used to produce https://commons.wikimedia.org/wiki/File:Mea
t-grinder-30701283801918LoLK.jpg
minced meat, filling, etc.

9
 Safety Considerations when Operating Refrigerators

• Experts recommend storing food in cold temperatures (40°F/4°C or below) in

order to prevent harmful bacteria from growing. Know that refrigerator
temperature can fluctuate depending on the season, so you should adjust the
controls when necessary to ensure the interior temperature stays at 40°F/4°C
or below.
• If your refrigerator does not come with temperature controls, check purchasing
an aftermarket refrigerator thermometer to ensure your refrigerator is keeping
food at a safe temperature. Leave it on the middle shelf and check regularly.
• Clean up any spills immediately to prevent the growth of bacteria and the risk
of foodborne illness.
• Always read and follow the manufacturer’s instructions or manual for
installation, usage, and cleaning. Do not hesitate to contact them if you have
questions about something specific that is not covered in your user manual.

Cleaning refrigerators safely

• Ensure there is adequate ventilation before you begin cleaning your refrigerator.
The fumes from many household cleaners can be toxic and make you ill.
• Ensure any residue from cleaning products is thoroughly removed before you
use your refrigerator to store again the food.
• Ensure the refrigerator is turned off before you clean any electrical components
or disassemble the ice or water dispenser unit when cleaning it. Use a brush or
vacuum in cleaning the condenser coils.
• Make a habit of vacuuming the front grill to keep it free from dust and to allow
proper airflow to the condenser which will give you the best cooling and
efficiency.

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 What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Yr. & Section: __________
Yr. Level & Subject (Specialization): ________________ Module No: _____________
Name of the Activity: What I Have Learned Date: __________________

Directions: On the third column draw a if the statement/s in column A

match with column B and if not write the correct word/s that best describe the
statement/s.

A B C
1. It is a material that allows even Aluminum
heat distribution no matter what
heat temperature you have.
2. It is a material that is very durable Glass
and cheap but may not last long

3. An essential utensil for cleaning Colander

vegetables, or straining pasta or
other types of food.
4. It is used to level off-dry Scraper
ingredients when measuring
5. A tool used for flipping food over Flipper
in a frying pan, or on a griddle.
6. It is made of heat-proof and Measuring Cup
transparent glass so that liquid for liquid ingredients
can be seen when measuring.

7. It makes the task of cleaning Seafood Serving Tools

seafood and removing the shell
much easier.
8. It enables you to easily grab and Serving spoons
transfer larger food like poultry, or
meat portions into a serving
platter, hot skillet, deep fryer, or
onto a plate
9. It is used for whipping eggs or Pastry blender
butter, or for blending gravies,
sauces, or soup.
10. It is used to measure heat Temperature scales
intensity.

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 What I Can Do

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): ________________ Module No: ________________
Name of the Activity: What I Can Do Date: ______________________

Directions: On your notebook list down all the kitchen tools and equipment you can
find in your kitchen and state how you can properly take care of them in the
second column.

KITCHEN TOOLS AND How do you take care of them?

EQUIPMENT
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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 Assessment

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): ________________ Module No: _________________
Name of the Activity: Assessment Date: ______________________

Directions: Write the letter of your answer.

1. It is used for flipping food over in a frying pan, or on a griddle.

A. dredger B. flipper C. Funnel D. grater
2. A kitchen essential used for creaming, stirring, and mixing that is made of
hardwood.
A. Ladle B. Two-tine fork C. Wooden Spoon D. Scraper
3. It is a small electrical appliance that is considered a complicated tool.
A. Aluminum B. Baster C. Equipment D. Tools
4. A kitchen tool that is specifically designed for pulping garlic.
A. Dredger B. Garlic Presser C. Grater D. Knives
5. It is used to grate, shred, slice, and separate foods.
A. Dredger B. Garlic Presser C. Grater D. Knives
6. A must for all types of kitchen tasks, from peeling an onion, slicing carrots, to
carving a roast or turkey. It is often referred to as cook's or chef's tools.
A. Boning Knife C. Kitchen Knives
B. Citrus Knife D. Kitchen Shears
7. It is used to measure solids and dry ingredients.
A. Funnel B. Measuring Cup C. Measuring Spoon D. Scoop
8. A handy tool for returning some of the meat or poultry juices from the pan, back
to the food.
A. Dredgers B. Juicer C. Glass D. Scraper
9. A special coating applied to the inside of some aluminum or steel pots and pans
that help food not stick on the pan.
A. Aluminum B. Glass C. Iron D. Teflon
10. These are used to measure smaller quantities of ingredients.
A. Funnel B. Measuring Cup C. Measuring Spoon D. Scoop

13
 Answer Key
10.

blending, mixing
9. Whisks for
8. Serving tongs
7.
6.

5.

4. Spatula
3.
rubber
Plastic and hard 2.
Stainless steel 1.

What I have learned

References
K to 12 Cookery Learning Module
Online Source:
https://www.topcookwareonline.com/blog/difference-aluminum-stainless-steel-
cookware/, retrieved July 30, 2021

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