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TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY NC II
(EXPLORATORY)

Quarter 2 – Module 1:
Kitchen Tools, Equipment and
Paraphernalia
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Kitchen Tools, Equipment and Paraphernalia

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Chona C. Alcazar
Editor: Jerwin M. Luisen
Reviewers: Alpha D. Palconit
Illustrator: Chona C. Alcazar
Layout Artist:
Management Team:
Josephine L. Fadul – Schools Division Superintendent
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Lorna C. Ragos – Education Program Supervisor
Learning Resource Management

Printed in the Philippines by ________________________

Department of Education – Region XI
Office Address: Energy Park, Apokon, Tagum City, 8100
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E-mail Address: tagum.city@deped.gov.ph
 7/8
COOKERY NC II

Quarter 1 - CLEAN AND

MAINTAIN KITCHEN
PREMISES

Module 1: Kitchen
Tools, Equipment and
Paraphernalia
Lesson 1
Identifying the Types of Kitchen Tools,
Equipment and Paraphernalia

Let Us Learn!

Welcome!
This module is prepared to help you achieve the required learning
outcome, Utilizing appropriate kitchen tools, equipment and paraphernalia.
This will be the source of information that will enable you to acquire the
knowledge, skills and attitudes in this particular trade independently at
your own pace or with minimum supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully. It is
divided into sections which cover all the skills and knowledge you
need to successfully complete this module.
- Use the self-check questions at the end of each section to test your
own progress.
- When you have completed this module (or several modules) and feel
confident that you have had sufficient practice, your trainer will
arrange an appointment with you to asses you. The result of your
assessment will be recorded in your Competency Achievement Record.

This module contains the following Lesson:

1. Identify the different types of kitchen tools, equipment and
paraphernalia.

Learning Objectives:
After reading this information sheet, you are expected to identify the
different kitchen tools, equipment and paraphernalia that are used in the
kitchen.
 Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. It 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.
a. Glass b. Teflon c. Ceramic d. stainless Steel

2. It 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.
a. Glass b. Teflon c. Ceramic d. stainless Steel

3. It 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.
a. Aluminum b. Teflon c. Ceramic d. stainless Steel

4. It is used to measure the mass of an ingredient can be operated manually

or digitally.
a. Measuring Cup b. Measuring urn c. Household Scale

5. A kind of knife used to separate meat from bone, it is also used to fillet
fish.
a. Paring Knife b. Boning Knife c. Chef’s Knife d. Cleaver Knife

6. This knife is used to slice or divide breads and pastries.

a. Bread Knife b. Boning Knife c. Chef’s Knife d. Cleaver Knife

7. A bowl-shape strainer with holes. It is used to drain food such pasta,

fruit and vegetables.
a. Mixing Bowl b. Salad Spinner c. Colander d. Sifter

8. This ladle is used for serving sauces such as gravies, dessert sauces or
other foods.
a. Soup Ladle b. Wooden Ladle c. Sauce Ladle d. Spoon

9. This cookware’s comes from different sizes and shapes food may be
cooked and served.
a. Casseroles b. Stock Pot c. Steamer d. Wok
10. A rectangular shape shallow metal pan used to baked bread, cookies
and pastries.
a. Muffin Pan b. Tube Pan c. Roll Pan d. Cookie sheet

2
 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to identify the
different kitchen tools, equipment and paraphernalia that are used in the
kitchen.

Introduction

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, equipment and paraphernalia commonly
found in the kitchen.

Ø 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.

Ø 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.

3
Ø Glass is good for baking but not practical on top
or surface cooking. Great care is needed to make
sure for long shelf life.

Ø 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.

Ø 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.

Ø 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.

Ø 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.

4
 Cooking Utensils List that Every Kitchen Needs

NAME DESCRIPTION USES

Measuring Tools
Ø Used to hold specific
1. Measuring amounts to dry and wet
Spoon ingredients; varying sizes
from a dash to 1
tablespoon.

2. Measuring Cups Ø Used to measure dry and

liquid ingredients in
small quantity.

3. Measuring Urn
Ø Used to measure large
amount of liquid.

Ø Used to measure the

4. Household mass of an ingredient
Scale can be operated
manually or digitally.

Mixing Tools
Ø Used for creaming,
5. Wooden stirring, and mixing.
Ladle/Spoon They should be made of
hard wood.

Ø Used for mixing, folding

soft ingredients and to
6. Rubber Scraper
remove ingredients from
bowl or plate.

Ø Used to beat, fold, blend

7. Wire Whisk
and whip ingredients.

5
 Ø Used for beating small
amount of eggs or batter.
8. Rotary Egg The beaters should be
made up of stainless
Beater
steel, and gear driven for
ease in rotating.

Ø Used for spreading and

smoothing icings on
cakes, mixing
9. Metal Spatula
ingredients, lifting and
flipping and scraping
bowls.
Ø Basic kitchen utensils
10. Mixing bowl have varying sizes and
can be in metal, plastic
or glass or ceramic. Use
in mixing ingredients.

Cutting Tools

Ø Used for peeling fruits

11. Paring Knife
and vegetables.

Ø Used to separate meat

12. Boning Knife from bone, use to fillet
fish.

Ø Used for chopping,

13. Chef Knife slicing and mincing. It is
an all-purpose knife.

Ø Used as butcher
knife intended for
hacking through bone.
14. Cleaver Knife The knife's broad side
can also be used for
crushing in food
preparation.

6
 Ø Used to slice or divide
15. Bread Knife
breads and pastries.

Ø Made from a hard nylon

plastic, this type of
16. Fruit And utensil is designed to be
Salad Knife used for cutting fresh
vegetables such as salad
greens.

Ø Tool used to cut foods

17. Kitchen Shears and materials used in
the kitchen.

Ø Used to cut and slice

18. Pizza Cutter
pizza.

Draining and Straining Tools

Ø Used to describe any
spoon with slots, holes
or other openings in the
19. Slotted Spoon bowl of the spoon which
let liquid pass through
while preserving the
larger solids on top.

Ø A kitchen utensil with a

mesh bottom used to sift
20. Sifter
dry ingredients, such as
flour or powdered sugar.

Ø Used to separate liquid

from solid ingredients,
21. Strainer sift fine grains, remove
lumps and rinse foods.

7
 Ø Conical sieve with an
extremely fine mesh.
Used to strain custard,
22. Chinois
purees, soup and
sauces, making them
very smooth.
Ø a utensil consisting of a
wire or plastic mesh held
in a frame, used for
straining solids from
23. Sieve
liquids, for separating
coarser from finer
particles, or for reducing
soft solids to a pulp.

Ø Metal mesh receptacle

designed to hold foods
25. Fry Basket
during frying and drain
them afterward.

Ø Also called spiders, are

often used to retrieve
26. Wire Skimmer food from hot liquids,
such as removing fried
foods from hot grease.

Ø A bowl-shape strainer
with holes. It is used to
24. Colander
drain food such pasta,
fruit and vegetables.

Ø Cone-shaped instrument
ending in a tube used to
27. Salad Spinner pour liquid into a
narrow-necked
container.
Ø Cloth woven into a fine
loose mesh and used to
strain creamed soups
28. Muslin
and sauces so they
become finer and
smoother.

8
 Grating Tools
Ø A metal device with
multiple sharp holes
that is used to shred
29. Grater
vegetables, cheeses and
other foods when they
are rubbed against it.

Ø Cooking utensil used for

slicing and for cutting
30. Mandoline juliennes; with suitable
attachments, it can
make crinkle-cuts.

Serving Tools
Ø Used for serving soup or
stews, but can also be
used for gravy, dessert
sauces or other foods. A
31. Soup Ladle
soup ladle also works
well to remove or skim
off fat from soups and
stews.

Ø Used in serving sauces

32. Sauce Ladle such as gravies, dessert
sauces or other foods.

Ø A utensil consisting of a
small, shallow bowl on a
33. Serving Spoon handle, used in
preparing, serving, or
eating food.

Ø Used to grab and

transfer larger food
34. Serving Tongs items, used with a deep
fryer, a large stock pot or
at the barbecue.

9
 Ø Used in cleaning seafood
and removing the shell
35. Seafood much easier. For cooking
Serving Tools seafood, utensils will
vary depending on what
you are cooking.

Ø Used to transfer a little

36. Pasta Spoon or or much cooked pasta to
Server a plate/container
without a mess.

Ø A thick-handled cuplike
37. Ice Cream utensil for dispensing
Scoop balls of ice cream or
other semisoft food.

Ø A shovel like utensil,

usually having a deep
38. Scooper
curved dish and a short
handle: a flour scoop.

Other Common Tools

Ø Is handy for returning
some of the meat or
poultry juices from the
pan, back to the food.
39. Baster They are also convenient
for buttering the tops of
breads and baked goods
after they come out of
the oven.
Ø Protect your counter or
table, they help keep
40. Cutting/ knives sharper and allow
Chopping Board you to easily transport
cut food from one place
to another.

10
41.Emery Boards/ Ø Used to sharpen long
Sharpening Steel and short knives.

Ø Use to open a food tin,

preferably with a smooth
42. Cans, Bottles,
operation, and
Cartoons Opener-
comfortable grip and
turning knob.

Ø A carving fork is a large

fork with long teeth. You
can use a carving fork to
43.Carving Fork turn meat or move it
during cooking or
keeping it in place when
cutting.

Ø Used to shake flour, salt,

44. Dredgers and pepper on meat,
poultry, and fish.

Ø Used for turning

hamburgers and other
food items
45.Flipper/Turner

Ø Cone-shaped instrument
ending in a tube used to
46. Funnel pour liquid into a
narrow-necked
container.

11
 Ø A kitchen tool which is
specifically designed for
47. Garlic Press
the purpose of pulping
garlic for cooking.

Ø Are used to lift, turn and

48. Kitchen Tong
transfer foods.

Ø Tool used to tenderize

49. Meat Tenderizer slabs of meat in
preparation for cooking.

Ø Used since ancient times

to prepare ingredients or
50. Mortar and substances by crushing
Pestle and grinding them into a
fine paste or powder in
the kitchen.

Ø Used for mashing cooked

potatoes, turnips,
51. Potato Masher
carrots or other soft
cooked vegetables.

Ø Is used to flatten, thin

and smooth dough,
52. Rolling pin pastry and other items
by pressing and rolling it
along the food’s surface.

Ø A peeler can remove the

skin from vegetables or
53. Vegetable
fruits, or the pointed tip
Peeler
can be used to core out
bad parts of vegetables.

12
 Ø Used to measure heat
intensity. Different
thermometers are used
for different purposes in
54. Temperature food preparation – for
Scales 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.
Cookware
Ø Used to braise, boil,
simmer, griddle cook,
55. Braising Pan fry, steam, thaw, poach,
blanch, heat canned
foods, act as a proof box
or oven, and store hot
bakery products.

Ø Comes from different

sizes and shapes food
56. Casseroles
may be cooked and
served.

Ø Used for cooking lean

fish by submerging in a
57. Fish Poacher
liquid usually at a low
temperature.

Ø Used when temperatures

must be kept below
boiling, such as for egg
58. Double Boiler
sauces, puddings, and to
keep foods warm without
overcooking.

13
 Ø Process of cooking food
at high pressure,
employing water or a
water-based cooking
59. Pressure liquid, in a sealed vessel.
Cooker High pressure limits
boiling, and permits
cooking temperatures
well above 100 °C (212
°F) to be reached.

Ø Generally used for

60. Steamer steaming food like
siopao, soimai and fish.

Ø Cylindrical, deep, heavy-

bottomed, straight-sided
61. Stock Pot pot for preparing,
cooking and storing
stocks, soups and stews.

Ø A flat-bottomed pan
62. Frying Pan used for frying, searing,
and browning foods.

Ø A heavy, thick-bottomed
frying pan used for pan
63. Skillet
frying when steady and
even heat is desired.

Ø It is a medium-deep pot
with a flat bottom,
64.Sauce Pan
commonly used to make
sauces and gravies.

14
 Ø Has a series of parallel
ridges used for cooking
65. Grilling Pan food with radiant heat
on a stovetop, or with a
metal grid in it.
Ø Often for stir-frying,
steaming, pan frying,
deep frying, poaching,
66. Wok boiling, braising,
searing, making soup,
smoking and roasting
nuts.
Baking Tools

Ø A metal or glass (heat-

proof) pan usually of
67. Baking
different sizes shapes
Pan/Cake Pan
and designs used to
bake cakes.

Ø Shape like a tube used

68. Tube Pan
for baking Chiffon cake.

Ø A rectangular shape
shallow metal pan used
69. Cookie Sheet
to baked bread, cookies
and pastries.

Ø A wide, flat pan similar

to a cookie sheet or
baking sheet with sides.
These pans were
70. Roll Pan
intended for baking the
sheet cake or sponge
cake used in making
jelly rolls.

15
 Ø A shallow metal or glass
71. Pie Pan/Plate dish with sloping sides
in which pies are baked.

Ø A pan with cylindrical

indentations used for
72. Muffin Tin/Pan
baking cupcakes or
muffins.

Ø It is a large rectangular
pan, often with a lid and
73. Roasting Pan
a meat rack. It is used to
roast meat and fish.

Kitchen Equipment and Small Appliances

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) is mandatory pieces in the kitchen or in any food establishment.

Name Description Uses

Cooling Storage
1. Refrigerator Ø Are used to keep
food fresh, prevent
food spoilage, and
inhibit the growth
of bacteria.

2. Upright Chiller Ø A machine for

cooling something,
especially a cold
cabinet or
refrigerator for
keeping stored food

16
 a few degrees
above freezing.
3. Freezer Ø A refrigerated
compartment,
cabinet, or room
for preserving food
at very low
temperatures. A
device for making
foods to be frozen.
Cooking Equipment
Ø Refers to the
combination of
4. Range Oven stovetop and oven
into kitchen
equipment.

Ø Stoves rely on the

application of
5. Stove direct heat for the
cooking process.

Ø A thermally
insulated chamber
6. Microwave Oven used for baking
and cooking.

Ø A deep fryer is a
kitchen appliance
used for deep
7. Deep Fryer frying. Cooking by
submerging food
into oil at high
heat.
Ø A high temperature
overhead grill
which is usually
8. Salamander Grill
used for toasting,
browning or even
simply hot holding

17
 dishes at a set
temperature.
Ø Unit with front
opening with
griddle plate set
into top, equipped
9. Combination of Broiler
with gas-heated
and Griddle
radiant under the
griddle. Radiates
food and griddle
simultaneously.
Small Appliances

Ø Used for beating

and whipping to
10. Electric Hand Mixer add enough air to
make the mixture
fluffy.

Ø Use for beating,

folding and
11. Stand Mixer
whipping
ingredients.

Ø Used to grate,
grind, stir, blend,
12. Blender mix, whip puree
and liquefy kinds
of food.

Ø Usually small
electrical appliance
13. Oven Toaster that can function
as an oven or a
toaster.

Other Large Equipment

A type of heated bath,
used in cooking to
heat materials gently
14.Bain Marie
or to keep materials
warm over a period of
time.

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 Ø Storage for kitchen
tools and utensils.
Also, it is storage
15. Kitchen Cabinet
for materials and
supplies used in
cooking.
Ø A table for holding
working materials
and implements.
16. Working Table Much needed in
the cooking
activities in the
kitchen.

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 Let Us Practice

Self-Check 1.1
DIRECTION: On the third column draw a heart ♥ if the statement/s in
column A matches with column B and if not, write the correct word/s that
best describe the statement/s.

A B C
1. It is the most popular
material used for tools and
equipment, but is more
Stainless Steel
expensive. It is easier to
clean and shine and will not
wear out.
2. It is good for baking but not
practical on top or surface
cooking. Great care is needed Cast Iron
to make sure for long shelf
life.
3. A tool used to tenderize slabs
of meat in preparation for Meat Tenderizer
cooking.
4. A kitchen tool which is
specifically designed for the
Garlic Press
purpose of pulping garlic for
cooking.
5. Used for creaming, stirring,
and mixing. They should be Rubber Scraper
made of hard wood.
6. Used for mixing, folding soft
ingredients and to remove
Wire Whisk
ingredients from bowl or
plate.
7. Used to beat, fold, blend and Wooden
whip ingredients. Ladle/Spoon
8. Used to grate, grind, stir,
blend, mix, whip puree and Blender
liquefy kinds of food.
9. Usually small electrical
appliance that can function Oven Toaster
as an oven or a toaster.
10. Refers to the combination
of stovetop and oven into Grilling pan
kitchen equipment.

20
 Let Us Practice

Self-Check 1.2
MATCHING TYPE. Direction: Match column A to Column B. Write the
letter of your choice on the space provided before each number.

Column A Column B
______1. Protect the counter or table, they help a. Fry Basket
keep knives sharper

______2. Use to sharpen long and short knives b. Can opener

______3. Used for turning and lifting hot foods c. Wire Whisk
______4. Generally used for steaming food d. Measuring Cups
______5. Shape like a tube used for baking e. Sharpening Steel
Chiffon cake

______6. Used to measure dry and liquid ingredients f. Chopping Board

in small quantity

______7. Used to beat, fold, blend and whip ingredients g. Steamer

______8. Used for peeling fruits and vegetables h. Scooper
______9. Used to cut and slice pizza i. Grater
______10. Used to separate liquid from solid ingredients, j. Pizza Slicer
sift fine grains, remove lumps and rinse foods

______11. Metal mesh receptacle designed to hold foods k. Tube Pan

during frying and drain them afterward
______12. A metal device with multiple sharp holes that l. Flipper
is used to shred vegetables, cheeses and other foods

______13. A shovel like utensil, usually having a deep m. Paring Knife

Curved dish and a short handle

______14. Use to open a food tin, preferably with a smooth n. Strainer

operation, and comfortable grip and turning knob

______15. Used to shake flour, salt, and pepper on meat, o. Dredger

poultry, and fish

21
 Let Us Practice More

Self-Check 1.3
A. IDENTIFICATION. Direction: Name the following tools and equipment.
Write your answer on the space provided.

1. ___________________ 6. ______________

2.
___________________ 7. _______________

3.
____________________ 8.

________________

4.

_______________ 9. ___________

5.

________________ 10. __________________

22
 Let Us Remember

Activity 1.1

DIRECTION. Find out by accomplishing the Scoring Rubric honestly and

sincerely. Remember it is your learning at stake!

Score/Rate
Demonstrated and identified 15 kitchen utensils 100
Demonstrated and identified 14 kitchen utensils 95
Demonstrated and identified 13 kitchen utensils 90
Demonstrated and identified 12kitchen utensils 85
Demonstrated and identified 11 and below kitchen 80
utensils

23
 Let Us Assess

ENUMERATION. Direction. Enumerate the following tools.

1. Give the Measuring Tools:

a. ________________________________
b. ________________________________
c. ________________________________

2. Mixing Tools:
a. _________________________________
b. _________________________________
c. _________________________________

3. Cutting Tools:
a. __________________________________
b. __________________________________
c. __________________________________

4. Straining Tools:
a. __________________________________
b. __________________________________
c. __________________________________

5. Serving Tools:
a. __________________________________
b. __________________________________
c. __________________________________

6. Cookware’s:
a. __________________________________
b. __________________________________
c. __________________________________

1. Baking tools
a. __________________________________
b. __________________________________
c. _______________________________________

8. Cooking Equipment
a. __________________________________
b. __________________________________
c. ___________________________________

24
 Let Us Enhance

DIRECTIONS. List down all the utensils and equipment you can find in
your kitchen. Identify the materials of your kitchen tools and equipment.
Follow the format below.

KITCHEN UTENSILS MATERIAL

Ex. Casseroles Aluminum

25
 Let Us Reflect

A well-equipped kitchen makes cooking easier, and

knowing the best way to use and care for your cooking tools and other
supplies makes cooking safer.
Few things are as much important as the meals in kitchen. Things we
simply cannot cook eat or mess around food with- the utensils. There are
some cultures that use their hands while eating more of their food, but in
case you are not part of them you may have noticed the idea and reason in
using different kitchen utensils.

You do not have to be a master chef to know that the good utensils
and tools make the process of cooking and consuming food better in this
manner. No matter how good you are with the preparing of meals for you
and your family, there are some basics to which you should turn to.

Taking care of kitchen tools and equipment, knowing their uses and
maintaining its cleanliness and sanitation makes cooking and preparing
food convenient and the safety of our health are secure.

26
27
Let Us Try Let Us Practice 1.1 Let Us Practice 1.2
1. ♥
1. B 2. Glass 1. F 14. B
2. D 3. ♥ 2. E 15. O
3. A 4. ♥ 3. L
4. C 5. Wooden ladle/Spoon 4. G
5. B 6. Rubber Scraper 5. K
6. A 7. Wire Whisk 6. D
7. C 8. ♥ 7. C
8. C 9. ♥ 8. M
9. A 10. Range Oven 9. J
10. D 10. N
11. A
12. I
13. H
Let Us Practice More 1.3 Let Us Remember Let Us Assess
1. Potato Masher
2. Muffin Pan/Tin
3. Spatula
4. Measuring Urn
5. Colander
6. Muslin
7. Mandoline
8. Double Boiler
9. Fish Poacher
10. Roasting pan
Let Us Enhance
Lesson 1: Kitchen Tools, Equipment and Paraphernalia
Answer key to Activities
 References
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html
https://gltnhs-tle.weebly.com/lesson-13.html
http://www.visualdictionaryonline.com/food-kitchen/kitchen/kitchen-
utensils/for-straining-draining_2.php
https://www.leaf.tv/articles/the-definitions-for-cooking-tools/
https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-
69221879

For inquiries or feedback, please write or call:

Department of Education – Division of Tagum City

Office Address: Energy Park, Apokon, Tagum City, 8100

Telefax: (084) 216-3504

E-mail Address: tagum.city@deped.gov.ph