Kitchen

utensils and equipment pdf

No Text Content! Department of Education- Manila Module in TVL -H.E COOKERY LIVE. LAUGH. LOVE. EAT. FOOD IS PASSION! Most Essential Learning Competency 1- Utilize kitchen tools and equipment UTILIZE KITCHEN TOOLS AND EQUIPMENT by Mr. Ernie Miguel Cabalu (Pres. Sergio Osmena Sr. High School) COOKERY NC II Alternative
Delivery Mode Quarter 1 – Module 1: UTILIZE KITCHEN TOOLS AND EQUIPMENT First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of
such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Undersecretary: Assistant Secretary: Development Team of the Module Author: ERNIE MIGUEL CABALU PRES. SERGIO OSMENA SR. HIGH SCHOOL Reviewers:
Validators Illustrator: Name Layout Artist: Name Management Team: Malcolm S. Garma, Regional Director Genia V. Santos, CLMD Chief Dennis M. Mendoza, Regional EPS in Charge of LRMS and Regional ADM Coordinator Maria Magdalena M. Lim, CESO V, Schools Division Superintendent Aida H. Rondilla, CID Chief Lucky S. Carpio, Division EPS
in Charge of LRMS and Division ADM Coordinator Printed in the Philippines by ________________________ Department of Education – Bureau of Learning Resources (DepEd-BLR) Office Address: ____________________________________________ ____________________________________________ Telefax: ____________________________________________ E-mail Address:
___________________________________________ Introductory Message For the facilitator: This module focuses on the Cookery NC II course under the TVL track-Home Economics Strand. This course provides varied and relevant activities and opportunities to develop learner’s understanding of key concepts and to acquire/master core competencies
prescribed in TESDA Training Regulation in Cookery NC II. This module is specifically crafted to provide different activities that will assess the level of skills and knowledge necessary to get a Certificate of Competency and/or National Certification. For the learner: Some reminders on how to use this material: 1. Answer the pre-assessment before you
proceed to the different activities. The pre-assessment determines how much you know about the lessons and identifies the areas where you need to learn more. Your teacher will check and analyze your score to determine your learning needs. 2. This module contains relevant information and activities. Go over each activity carefully. If you encounter
difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic unless you are told to do so. REMEMBER that each successful completion of each activity prepares you for succeeding activities. 3. After every lesson or learning outcome, answer the self-check exercise and accomplish the given activities to enrich your
knowledge, skills, and understanding. 4. Upon successful completion of the modules, answer the post-assessment to be given by your teacher for the computation of your grades. More importantly, the post-assessments provide you information on how much you have progressed on the course. 5. Lastly, DO NOT mark this module in any way.
Acknowledgements Writer: Ernie Miguel Cabalu Editors: Ma. Teresa M. Chico-PSDS, Rosalina Aranzamendez-PSDS Ma. Victoria Santos-PSDS Reviewer: Ariel Tosio-PSDS Management Team: Maria Magdalena M. Lim-Schools Division Superintendent-Manila, Aida H.
Rondilla-Chief Education Supervisor Lucky S.

Carpio-EPS Lady Hannah C Gillo, Librarian II-LRMS HOW TO USE THIS MODULE Before you start answering 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 in every page of this module. 2. Write on your notebook or any writing pad the concepts about the lessons. Writing enhances learning, that is important to develop and keep in mind. 3. Perform all the provided activities in the module. 4. Let your facilitator/guardian assess your answers. 5.
Analyze conceptually the posttest and apply what you have learned. 6. Enjoy studying! PP Parts of the Module • Expectations - These are what you will be able to know after completing the lessons in the module. • Pre-test - This will measure your prior knowledge and the concepts to be mastered throughout the lesson. • Looking Back - This section
will measure what learnings and skills that you understand from the previous lesson. • Brief Introduction- This section will give you an overview of the lesson. • Activities - These are activities designed to develop critical thinking and other competencies. This can be done with or without a partner depending on the nature of the activity. • Remember -
This section summarizes the concepts and applications of the lessons. • Checking your Understanding - It will verify how you learned from the lesson. • Post-test - This will measure how much you have learned from the entire module. UTILIZE KITCHEN TOOLS AND EQUIPMENT Expectations At the end of this Lesson you are expected to do the
following: 1. Utilize kitchen tools and equipment 2. Kitchen tools and equipment are identified based on their uses. 3. Kitchen tools and equipment are used in accordance to its function. Pre- Test Let us determine how much you already know about utilizing kitchen tools and equipment. Take this test. A. Below are jumbled letters. Write the correct
spelling opposite the scrambled letters. Write your answer on your test notebook. 1. MUNIMULA - ________________________ 2. PENMEQUTI - ________________________ 3.

SSELNTIAS LEETS - ________________________ 4. CNKTIEH - ________________________ 5. NOLFTEF - ________________________ B. Multiple Choice. Read the following statements carefully. Choose the letter that best describes the statement. Write your answer on your quiz notebook. 1. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life? A. glass B. aluminum C. cast iron D. stainless steel 2. Which of the following knife is used for trimming and paring fruits and vegetables? A. butcher knife B. French knife C. paring knife D. shears 3. Which of the following is the proper order in washing the dishes? A. Utensils, chinaware, silverware,
glassware B. Silverware, utensils, glassware, chinaware C. Chinaware, glassware, utensils, silverware D. Glassware, silverware, chinaware, utensils 4. Which of the following is the proper order/steps in cleaning kitchen premises? 1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues 2.
Remove residual food soils from equipment surfaces 3. Scrape and Pre-rinse 4. Rinse all equipment surfaces sanitizing agent A. 4 3 2 1 B.

2 3 1 4 C. 3 2 1 4 D. 1 2 3 4 5.. Which of the following should be practiced when using cutting board to reduce the spread of bacteria? A. Use the same chopping board for different kinds of food. B.
Keep separate chopping board for your meat and your vegetables. C. Clean the chopping board if needed. D. Scrape chopping board before using. LOOKING BACK TO YOU LESSON Before we proceed to the lessons, lets take a look on your previous topic; CLAYGO- Clean As You Go. Let us be clean at all times. Before working and after working.
HACCP- (read as Hazip) Hazard Analysis Control Critical Point. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

Mis En Place-(read as Mis en pluz) meaning everything is put in a place. PPE- Personal Protective Equipment. it is a must to wear such as: Chef’s attire*, apron, hairnet, face mask, rubber gloves or plastic gloves, splasher shoes before preparing and cooking in the kitchen. ACTIVITY 1: WHO AM I? Direction: Identify the following kitchen tools. 1. -------
------------------------------ 2. _______________________ 3 . _______________________ 4. ____________________ Read the Information Sheet very well then find out how much you can remember and how much you learned by doing Post Test. Materials of kitchen utensils and equipment commonly found in the kitchen. Any cook should be familiar with the correct
utensils, devices and equipment in the kitchen. It is important to consider several things and not only the price when buying them. The job of cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to accomplish a specific job in the kitchen. The tools, utensils and equipment
are made of different materials, each having certain advantages and disadvantages. The following lists are materials 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.
Much more, it gives 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. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables like
tomatoes will brighten it. Stainless Steel is the most popular material used for tools and equipment, but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils
maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using. Ceramic and heat-proof glass is used especially for
baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are decorated and can go from stove or oven to the dining table. Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan.
It is easier to wash and clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside. Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than
metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long. 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, but they are also convenient for buttering the tops of breads and baked goods after they come out of the
oven. Cans, bottles, cartoons opener- use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
Colanders- also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents. Cutting Boards- a wooden or plastic board where meats and vegetables can be cut. Dredgers- used to shake flour, salt, and pepper on meat, poultry, and fish. Double boiler- used when temperatures must be kept below
boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking. Emery boards/sharpening steel- used to sharpen long knives. Flipper- use for turning hamburgers and other food items Funnels- used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic Garlic Press- is a kitchen tool which is specifically
designed for the purpose of pulping garlic for cooking. Graters- used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. Handy Poultry & Roasting Tools- make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.
Kitchen Knives- often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey There are many kinds of knives, each with a specialized use; · 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 with 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 meats 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 Spatula – used to level off ingredients when measuring and to spread frostings and sandwich fillings Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground Kitchen Shears- They
are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. Other cutting tools such as box cutters are just as handy, especially for opening packages. Measuring Cups, Spoons- Measuring tools are among the most important items found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen. Scales are used to weigh materials of bigger volumes. These are delicate and precision instruments that must be handled carefully and are more dependable in terms of accuracy. Commonly used measuring tools in the home or in commercial kitchens include the following: Measuring Cup for
Dry Ingredients – is used to measure solids and dry ingredients, such as flour, fat and 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 for cold ingredients. They could warp, causing inaccurate
measure. Measuring Cup for Liquid Ingredients - commonly made up of heat- proof glass and transparent so that liquid can be seen.
Quantity of measure of liquid ingredient is different in a dry measuring cup. Portion scales - used to weigh serving portions from one ounce to one pound Spoons come in 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.
Pasta Spoon or Server- is use to transfer a little or much cooked pasta to a waiting plate, without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas. Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables. Rotary
eggbeater- used for beating small amount of eggs or batter. The beaters should be made up of stainless steel, and gear driven for ease in rotating Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers Seafood Serving Tools- make the task of cleaning seafood and removing the
shell much easier. For cooking seafood, utensils will vary depending on what you are cooking. Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food. Serving Tongs enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or
deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue. Soup Ladle is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews.
Spoons- solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot Temperature Scales -used to measure heat intensity. Different thermometers are used for different purposes in food preparation – for meat, candy or deep-fat frying. Other small
thermometers are hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat. Two-tine fork - used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking Made of stainless steel and with heat-proof handle. Vegetable peeler- used to scrape vegetables, such as carrots and potatoes and
to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels. Whisks for Blending, Mixing - used for whipping eggs o rbatter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle Wooden spoons- continue to be kitchen essentials
because of their usefulness for used for creaming, stirring, and mixing. They should be made of hard wood Strainer - long handle bowl - shaped with a fine screen that used to sift baking ingredients. A colander (or cullender) is a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables. The perforated nature of the colander
allows liquid to drain through while retaining the solids inside.
It is sometimes also called a pasta strainer or kitchen sieve. Equipment More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and microwave) are
mandatory pieces in the kitchen or in any food establishment. Refrigerators/Freezers are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. Butter compartment holds butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage. 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. A gas stove is a stove that is fuelled by combustible gas such as syngas, natural gas, propane,
butane, liquefied petroleum gas or other flammable gas. Before the advent of gas, cooking stoves relied on solid fuels such as coal or wood.
Check your Understanding: Direction: Identify the word/s that best describes the following statements. Input your answer on the blank below each question. 1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment. _____________________________________ 2. A more complicated tool that may refer to
a small electrical appliance. _____________________________________ 3. A kitchen tool which is specifically designed for pulping garlic for cooking. _____________________________________ 4. It is used to grate, shred, slice and separate foods _____________________________________ 5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots,
to carving a roast or turkey, often referred to as cook's of chef's tools. _____________________________________ 6. It is used to measure solids and dry ingredients. ____________________________________ 7.
These are used to measure smaller quantities of ingredients. ___________________________________________ 8. A rubber or silicone tool to blend or scrape the food from the bowl. ____________________________________ 9.
A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the pan. ___________________________________ 10. A kitchen essential used for creaming, stirring, and mixing that made of a hardwood. _________________________________________ Remember When we started our cooking journey, we were full
of confusion and frustration as we began our search for the best cookware and essential kitchen tools for minimalist cooks. When you start with no knowledge, the learning curve is immense. “Don’t make it hard, take it easy, have fun.
Enjoy cooking”!- emc Post-test Direction: Choose \"True\" if the statement matches with the statement enclosed in parentheses. If it doesn't, input the correct word/s that best matches with the statement in the blank. 1. It is the most popular material used for tools and equipment, but is more expensive. (Aluminum) True Other:__________________ 2. It is
a greatly durable and cheap material of kitchen utensils but may not last long. (Glass) True Other:_________________ 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents. (Colander) True Other:_________________ 4. Used to level off ingredients when measuring dry ingredients. (Scraper) True
Other:________________ 5. Use for turning food items. (Flipper) True Other:________________ 6. Commonly made up of heat-proof glass and transparent so that liquid can be seen when measuring. (Measuring Cup for Liquid Ingredients) True Other:________________ 7. It make the task of cleaning seafood and removing the shell much easier. (Seafood
Serving Tools) True Other:________________ 8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. (Serving Spoons) True Other:_______________ 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. (Pastry Blender) True
Other:_________________ 10. Used to measure heat intensity. (Temperature Scales) True Other:_________________ Reference: www.mealime.com/kitchenessentials www.wideopeneats.com/10-kitchen-essential-tools www.cookesmart.com Gltnhs-tle.weebly.com Key to Correction: Pre-Test: 1. Aluminium 2.
Equipment 3. Steel Essentials 4. Kitchen 5. Teflon 1. D 2. D 3. D 4. B 5. B Checking your Understanding: 1. Aluminium 2. Equipment 3. Garlic Press 4. Graters 5. Knife/Knives 6. Measuring Cup for Dry Ingredients 7. Measuring Spoon 8. Scraper 9. Teflon 10. Wooden Spoon Post Test: 1. Stainless Steel 2. Aluminium 3. Knife/Knives 4. -7 True 8.Serving
Tong 9. Whisk 10. True March 9, 2016T3/09/2016 07:41:00 PM In my previous post, I have shared the list of essential kitchen appliances needed for a home. In this post, you can find the list of Kitchen utensils required for setting up a new Indian kitchen. In this post, I have discussed the uses of utensils & kitchen tools and shared the list of all
possible kitchen utensils & tools. I have segmented them under different categories namely Cookware, Storages, Serve ware, Bakeware and tools. But I have not recommended any brands. As I promised in my previous post, I have also shared a PDF of Kitchen appliances & utensils list. Please click on the link and download it, Its free. Do the changes
as per your need. All the utensils I have given here are not purchased in one day. You don’t need everything at the beginning of cooking too. It could be accumulated in months, years based on your requirement & usage. I referred this & this post for making the list. I hope this list would help beginners to arrange their new kitchen.
Wishing you all the very best. Happy cooking !! Click HERE to view & download the PDF. I have given affiliate links for all the utensils from Amazon with links and pictures. Here is my routine dialogue : Friends, take this list as a guidance and buy the utensils which is of use to you. Even I don’t have many of the tools & utensils listed here. Its just the
collection of all possible kitchen utensils & tools. If you feel anything important is missed here, please share it in comments section. I will update it.
Thanks for visiting this page.Leave your feedback about this list. It would make me even more happy. Click HERE to view & download the PDF. Click HERE to view Kitchen appliances list with brand recommendations. USES OF UTENSILS A kadai/Skillet is used for stir frying, sauting, cooking and boiling. You can use stainless steel or Non-stick or
ceramic kadai. But an iron kadai is recommended for deep frying. So better buy a small sized or medium sized iron kadai too.Also try to buy the ones with sturdy handles and a transparent lid. Tadka pan/ Mini kadai is used for seasoning Indian dishes. Stock Pots, Saucepans and Stainless steel cooking pots can be used for boiling gravies,
soups,stews,Cooking vegetables and greens. It would be better if its with transparent lid. Thick bottomed milk pan or Milk cooker – I prefer stainless steel ones.
Pressure cooker – For cooking rice,steaming vegetables.
To me its the heart of utensils. I can cook any number of dishes if I have two cookers in hand. Stackable stainless steel cooking pots in various sizes – Its mainly used for serving gravies,chutney & curries. Cassorle/ Hot pack – To keep roti, idli, rice & gravies warm for hours. Idli pot & Dosa pan for making idli & dosa Appam pan/Paniyaram pan/
uthappam pan – For making appam, Paniyaram, Utappam Glass bowls – If you have microwave, you can use it for reheating and cooking. Big Stainless steel bowls or plastic bowls for making chapathi/bread dough, for rinsing vegetables.
Plates – For serving & covering the food Ladles & spoon – For cooking & serving gravies,curries etc Cups/Coffee cups/Water glass/Tumblers – For serving liquids Tea pot / Flask – To keep coffee or tea Measurement cups & spoons – Mainly needed for baking & sweets making. Rice server and idli scooper – To serve rice & to remove idli. Rolling pin &
board - For making roti,Poori etc Knives & scissors – To chop & cut ( Invest in good quality ones) Peeler & grater – To peel the skin of vegetables , grater for grating cheese,vegetables Scrapper – mainly used for coconut scrapping Perforated frying spoon/skimmer/strainer for deep frying [Hindi: jhaara/zara] Tongs/Idukki in Tamil – Its mainly used for
removing roti & papad from hot oil. Locking tongs – For holding hot vessels Whisk & churner – For mixing batter without lumps, whip curd and for mixing cake batter. Big sized Storage containers for storing groceries & Dosa batter Medium & Small sized containers for storing pickles, spice powders etc Spice box/Anjarai petti – For storing whole
spices Masher – For mashing boiled potato, kichadi and other dishes. Wire mesh – It is used to puff up roti, roast papad, brinjals etc Click HERE to view Kitchen appliances list with brand recommendations. COOKWARE q SERVEWARE STORAGES BAKEWARE KITCHEN TOOLS MISCELLANEOUS Aluminum Foil, Cling Wrap, Paper Towel,
Parchment Paper, Newspaper Toothpicks, Straws,skewers, Bands, Clips, Chopsticks Various types of net bags and boxes to store vegetables and fruits in refrigerator Paper Bag, Polythene Bag, Ziploc Bag All purpose book & a pen FLOOR CARE & CLEANING ITEMS Click HERE to view & download the PDF. Click HERE to view Kitchen appliances list
with brand recommendations.