Grade

7/8

TLE - HE
COOKERY
QUARTER 2 – MODULE 1
Utilize Appropriate Kitchen Tools,
Equipment, and Paraphernalia
 LEARNING OUTCOME 1

Utilize Appropriate Kitchen Tools, Equipment, and Paraphernalia

What Do You Need To Know?

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.

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.

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.

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.

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 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.

Cooking Utensils List That Every Kitchen Needs

Basters- 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.

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 is essential for

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

Cutting boards- 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 Broiler- 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.

Flippers- use for turning hamburgers and other food items.

Funnels- used to fill jars, made of various sizes of stainless

steel, aluminum, or of plastic.

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Garlic Press- 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 and 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.

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, MEASURING SPOONS- 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.

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.

Commonly used measuring tools in the home or in commercial kitchens include the
following:
Portion scales - used to weigh serving portions from one ounce to one pound
Household Scales are used to weigh large quantity of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetables and meat up to 25 pounds.

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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

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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 or

batter, 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.

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.

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.

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.

REFERENCE:
Commercial Cooking K to 12 Basic Education Curriculum
Technology and Livelihood Education Learning Module

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 ACTIVITY. WORD HUNT. Using the words below, search the
different tools and equipment that can be found in your kitchen.
Encircle your answer. Words may appear in any direction.

B A S T E R V M H F U N N E L F C Y X P G P L I
Y G G C H U N E T G I H B C H R L E R W Z W Z K
P M N K Z A F C W F B L C E K U Y B E O Q Z T I
Z P D E N Y J C U O Q H U H O G R A T E R E I T
C F K K L E O U R N U F N K A E P I L T O B T U
N V E O F B C P H T S F K Q T C T C V P Y I P D
W X D M H O T U Y R M V F M M S U K G B S M T V
Q S K N I N J M M F L S W A I Q W U I W C L R Z
G E U P Y I V G T N B D U E B C D N B M R D C K
B R G M Q N H V S R Z S U O F J C K J J A Y M Y
H E J H E G K D H K M W O V T P D D E J P I L J
Z N F C N K I V X P U P V C E P A E E E E T A K
D E F T E N A O L O I W B K E O R L R V R J M N
Z G Z J C I C G I G N R U H N C L Y K S S A G W
V G V L P F L M F Y U D X V O R X S N N W D K T
G B D G W E Y K G U W U P Y H B X I F U K N M J
Y E Z D T H R W V Y S A Z X V Q X F W S Y O V Z
K A Z O L X D E Y H Y S P A T U L A B M L H G K
P T F A N X D K R Q T Z Y J Y Q V A S U S W F V
E E V G X L I I J I M B J W O W N G C B J E K D
V R N R Q T F O T B V L G R H P L J O O O S K G
A U G E N L C A N O P E N E R T W A O V P Z C Z
G X Q Z X G X T N J G Z A A I P U B P Z G P I C
C O L A N D E R U R B U U U U A U Q S I X Y S F

SCRAPER SCOOPS EGGBEATER SPATULA GRATER

CAN OPENER BONING KNIFE FUNNEL BASTER COLANDER

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 KEY TO CORRECTION

WORD HUNT

B A S T E R V M H F U N N E L F C Y X P G P L I
Y G G C H U N E T G I H B C H R L E R W Z W Z K
P M N K Z A F C W F B L C E K U Y B E O Q Z T I
Z P D E N Y J C U O Q H U H O G R A T E R E I T
C F K K L E O U R N U F N K A E P I L T O B T U
N V E O F B C P H T S F K Q T C T C V P Y I P D
W X D M H O T U Y R M V F M M S U K G B S M T V
Q S K N I N J M M F L S W A I Q W U I W C L R Z
G E U P Y I V G T N B D U E B C D N B M R D C K
B R G M Q N H V S R Z S U O F J C K J J A Y M Y
H E J H E G K D H K M W O V T P D D E J P I L J
Z N F C N K I V X P U P V C E P A E E E E T A K
D E F T E N A O L O I W B K E O R L R V R J M N
Z G Z J C I C G I G N R U H N C L Y K S S A G W
V G V L P F L M F Y U D X V O R X S N N W D K T
G B D G W E Y K G U W U P Y H B X I F U K N M J
Y E Z D T H R W V Y S A Z X V Q X F W S Y O V Z
K A Z O L X D E Y H Y S P A T U L A B M L H G K
P T F A N X D K R Q T Z Y J Y Q V A S U S W F V
E E V G X L I I J I M B J W O W N G C B J E K D
V R N R Q T F O T B V L G R H P L J O O O S K G
A U G E N L C A N O P E N E R T W A O V P Z C Z
G X Q Z X G X T N J G Z A A I P U B P Z G P I C
C O L A N D E R U R B U U U U A U Q S I X Y S F

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 SUMMATIVE ASSESSMENT
Test I. Read the following questions carefully and choose the letter
that best describes the statement. Write your answer on a separate
sheet of paper.

1. It is a wooden or plastic board where meats and vegetables can be cut.

a. Baster b. Boning Knife c. Cutting Board d. Dredger
2. It is used for turning hamburgers and other food items
a. Emery Board b. Flipper c. Funnel d. Spoon
3. It enables you to grab and transfer larger food items, poultry or meat easily.
a. Serving spoon b. Serving Tongs C. Soup Ladle d. Whisks
4. It is used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese. a. Baster b. Colander c. Double Boiler d. Grater
5. It is used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
a. Kitchen Shear B. Measuring Cup c. Potato Masher d. Two tine fork
6. It is commonly made-up of transparent heat-proof glass used in measuring
ingredients.
a. Dippers b. Measuring Cup (Liquid) c. Measuring Cup (Solid) d. Scraper
7. It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of foods.
a. Blender b. Coffee maker c. Fryers d. Ovens
8. Which of the following is equipment?
a. Double Broiler b. Funnel c. Microwave Oven d. Wooden Spoon
9. It is used to sharpen long knives.
a. Emery Board b. Flipper c. Funnel d. Spoon
10. It is used to shake flour, salt, and pepper on meat, poultry, and fish.
a. Baster b. Boning Knife c. Cutting Board d. Dredger

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Test II. Name the tools or equipment and give their uses.

TOOL/EQUIPMENT USES

1.

2.

3.

4.

5.

Test III. Answer the following questions.

1. You are asked to cook Puto with Cheese for your mother’s birthday next week. In a
form of sentence, enumerate at least 5 tools and equipment that you need in cooking
the recipe (5pts)

.
2. Why do we need to familiarize ourselves on the different tools and equipment in the
kitchen? (5pts)