REMNANT INTERNATIONAL COLLEGE, INC.

HIGH SCHOOL DEPARTMENT

MODULE IN TLE 7
1st GRADING
FIRST MODULE

PREFACE

The Remnant International College of Baguio continues its Vision-mission to provide quality
integral education to its clientele through alternative delivery mode of learning to meet learners varied
needs during this Pandemic. Thus, to ensure continuity of education and protection of learners the RIC
adapted a flexible blended learning through Modular Distance Learning (MDL) and Online Distance
Learning (ODL) to guarantee that learners keep learning and getting the education they need.

This Module was designed in response to the “new normal” school year, resilience must be built
into our educational systems to ensure that knowledge and skills remain a priority for all learners. This
Module contain the Most Essential Learning Competencies (MELC) an innovative response to the
present situation of our educational system. With the distance education or learning, the school hoped
for a continuous learning for the learners who may not be physically present at school. This is also to
ensure the safety and health of the learners.

Guideline for Learners:

1. This module consists of series of individual activities of a particular subject together with your
textbooks and other study materials.
2. This will be your lessons’ guide for your continuous learning to expand your knowledge and improve
your skills.
3. Take your time to read the lessons carefully and follow instruction properly.
4. Ensure that you have completed the Module at the end of the week.
5. You may ask assistance from your teacher via text message/instant messaging, email, telephone, video
call, etc. according to the schedule given.
6. Use your TIME wisely.

Guideline for Parents/Guardians:

1. This Module is an individualized instruction, designed for LEARNERS.

2. It is highly discouraged that parents will answer the module. You may guide your child but never do the
activity for him/her.
3. Some lessons maybe delivered through recorded video, online lesson links, and online classes especially
for higher levels (SHS). Please be guided with the proper use of computer and mobile devices at home.
4. You may pick-up/submit the Module and other study materials (textbooks, notebooks, answer sheets)
every FRIDAY from the SUBJECT TEACHER.

STUDENT NAME:
DATE PASSED:
SCORE:
Lesson 1: KITCHEN TOOLS AND EQUIPMENT
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.

Cooking Materials

Uses / Functions
1. Food steamer or steam cooker - is a small kitchen appliance used to cook or prepare
various foods with steam heat
2. Teflon - is a special coating applied inside aluminum or steel pots and pans. It prevents food
from sticking to the pan. Use wooden or plastic spatula to turn or mix food inside. To wash and
clean, take care not to scratch the Teflon coating with sharp instrument such as knife or fork.
3. Pressure cooker - is an airtight cooking device that cook food quickly, thanks to the
steam pressure that builds up inside.
4. Wok - used in a range of Chinese cooking techniques including stir frying, steaming, pan
frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and
roasting nuts.
5. Frypan, or Skillet – is a flat-bottomed pan used for frying, searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long
handle, and no lid.
6. Kettle - is a metal vessel, with a flat bottom, used to heat water on a stovetop or hob. They
usually have a handle on top, a spout, and a lid. Some also have a steam whistle that indicates
when the water has reached boiling point.
7. Double boiler - used when temperature must be kept below boiling, such as for egg sauces,
puddings, and to keep food warm without overcooking.

Kitchen Tools
Uses / Functions
1. Can opener - used to open food containers.
2. Strainer - used to strain or sift dry ingredients.
3. Cutting boards - are wooden or plastic board where meat, fruits and vegetables are cut. Used
to protect counter tops while cutting and chopping food.

4. Funnels - are used to fill jars, made of various sizes of stainless steel, aluminium or of plastic.
5. Graters - are used to grate, shred, slice and separate vegetables such as carrots, cabbage and
cheese.
6. Kitchen shears - are used for opening food packages, cutting tapes or strings or simply
remove labels or tags from items.
7. Kitchen knives - often referred to as cook’s or chef’s tools used for all types of kitchen tasks
such as peeling, slicing, carving and cutting.
8. Vegetable peeler - used to scrape vegetables such as carrots and potatoes and to peel fruits.
They are made of stainless steel with sharp double blade that swivels.
9. Potato masher - used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
10. Rubber scrapper - a rubber or silicone tool used to blend or scrape the food from the bowl.
Used to remove also bits of food on side of the bowl.
11. Serving spoons - are small, shallow bowl on a handle used in preparing, serving or eating
food.
12. Serving tongs - used to grab and transfer food items, poultry or meat portions to a serving
platter, hot deep fryer and plate.
13. Spatula - used to level off ingredients when measuring and to spread frostings and sandwich
fillings.
14. Spoons - are solid, slotted or perforated which are made of stainless steel or plastic. Used to
spoon liquids over foods and to lift foods.

15. Fork - a utensil made of metal, whose long handle terminates in a head that branches into
 several narrow and often slightly curved tines with which one can spear foods either to hold them
to cut with a knife or to lift them to the mouth.

16. Plate - a broad, concave, but mainly flat vessel on which food can be served
17. Whisks - are used for blending, mixing, whipping eggs or batter and for blending gravies,
sauces, and soups
18. Wooden spoon - made of hard wood which are used for creaming, stirring and mixing.
19. Strainer - used to strain or sift dry ingredients.

Measuring Tools

Uses / Functions
1. Measuring glass - made of transparent glass or plastic used for measuring ingredients
2. Graduated cup are made of stainless or plastics with measurements (1, 3/4, 2/3, ½, 1/3, ¼,
1/8) marked on each side.
3. Measuring spoons - consist of a set of spoons with different sizes for measuring small
quantities of ingredients

4. Household scales - are used to weigh large quantity of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetable and meat up to 25 pounds.

Equipment
Uses / Functions
1. Refrigerators/freezers - necessary in preventing bacterial infections from foods. These are
isolated box, equipped with refrigeration unit and a control to maintain the proper inside
temperature for food storage.
2. Microwave oven - are used for cooking or heating food.

3. Oven - a chamber or compartment used for cooking, baking, heating or drying.

4. Rice cooker or rice steamer - an automated kitchen appliance designed to boil or steam rice.
5. Blenders - are used to chop, blend, mix whip, puree, grate, and liquify all kinds of food.

Activity 1: Fill in the blanks with the missing word/s to complete each statement. Choose your
answer/s from the box below. Write your answer in your TLE notebook.
Grater Sticking Dry ingredients
Serving spoon Pressure cooker Serving tongs
Wooden spoon Double boiler Kitchen knives
Household scale Can opener Liquid ingredients

1. ____________ is use to keep food warm without overcooking.

2. A kitchen tool that is used to grate foods like carrots and cheese is called ____________.
3. Strainer is used to strain or sift ______________.
4. This is used in serving food____________.
5. ___________ are used to grab and transfer food items to a serving platter.
6.For creaming, stirring, and mixing food we will use ___________.
7. _____________often referred to as cook’s or chef’s tools.
8. Teflon has special coating applied inside to prevent food from _________ to the pan.
9. To get the exact kilos of rice we used _____________.
10. _____________is an airtight cooking device that cook food quickly.
Activity 2: Answer the following questions. Write your answer on the blanks provided

You were asked by your parents to cook “Pinakbet”. Read the given recipe carefully so that you can prepare
and cook this successfully.
PINAKBET
INGREDIENTS

 1 tablespoon oil
 1/2 pound pork belly - - cut into strips
 1 small onion - - chopped
 2 cloves garlic - - minced
 2-3 tablespoons shrimp paste
 3 medium tomatoes - - chopped
 1/2 small squash - - peeled and cut into cubes
 1 cup water
 5-7 young okras - - ends trimmed, cut into halves diagonally
 1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths
 1 medium bitter gourd - - seeded then halved and cut into slices
 1 large eggplant - - ends trimmed and cut into cubes
 Salt

INSTRUCTIONS

1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned and fat
rendered.
2. Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add
tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
3. Add shrimp paste and continue to cook for about a minute.
4. Add squash and water. Cover the pan and let it simmer for about 2 minutes.
5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2
minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit
crisp.
6. Transfer to a serving plate and serve with rice and your favorite fried meat.

A. List down the tools and equipment needed in cooking Pinakbet

1. ________________
2. ________________
3. ________________
4. ________________
5. ________________

B. Describe the uses of each tool and equipment in cooking “Pinakbet”

1. ______________________________________________________________________________
2. ______________________________________________________________________________
3. ______________________________________________________________________________
4. ______________________________________________________________________________
5. ______________________________________________________________________________

Prepared by: Checked by: Approved by: Noted by:

Zyra May P. Layag Paulo John M. Amparado Jeanette Theresa S. Sardia Rev. Peter Hoi Kwon Jong
TLE Teacher Head Teacher Principal Administrator