12 Technical

Vocational Education
Quarter 1- Module I
Quarter
Cleaning and 1 Kitchen Tools,
Maintaining
Equipment,
Maintain Hand and Premises/Preparing
Tools, Appetizer
Drawing Instruments,
Equipment and Paraphernalia
TLE_HECK9-12KP-Ia-1
TLE_ICTTD7/8MT-0b-1
TLE_HECK9-12PA-Ic-3

English – Grade 7
Technical Vocational Education – Grade 12
Alternative Delivery Mode
Quarter 1 – Cleaning and Maintaining Kitchen Tools, Equipment
And Premises/Preparing Appetizer

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 : Leonor Magtolis Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author : Doris L. Pagtalunan

Language Reviewer: Mercy C. Morales
Content Editor :
Illustrator :
Layout Artist :

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Glenda S. Constantino
Project Development Officer II

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
 12
2

Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email address: lrmdsbulacan@deped.gov.ph
 Introductory Message

For the Facilitator:

Welcome to the Technology Vocational and Livelihood 12 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator 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.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and the learners as they do the tasks included in the module.

For the Learner:

Welcome to the Technology Vocational and Livelihood 12 Project CAP-LRE

Alternative Delivery Mode (ADM) Module on

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:

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 This will give you an idea of the skills
or competencies you are expected
to learn in the module.
This part includes an activity that
aims to check what you already
know about the lesson to take. If you
get all the answers correctly (100%),
you may decide to skip this module.
This is a brief drill or review to help you
link the current lesson with the
previous one.
In this portion, the new lesson will be
introduced to you in various ways; a
story, a song, a poem, a problem
opener, an activity
or a situation.
This section provides a brief discussion
of the lesson. This aims to help you
discover and understand new
concepts and skills.
This comprises activities for
independent 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
sentence/paragraph to be filled in to
process what you learned from the
lesson.
This section provides an activity
which will help you transfer your new
knowledge or skill into real life
situations or concerns.
This is a task which aims to evaluate
your level of mastery in achieving the
learning competency.
In this portion, another activity will be
given to you to enrich your
knowledge or skill of the lesson
learned.
This contains answers to all activities
in the module.
\

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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. Don’t 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. Return this module to your teacher/facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. 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!

3
 What I Need to Know
This module is designed to equip you with essential Knowledge, Skills and Attitude
required in maintaining kitchen tools, equipment, and work premises. It will also help you
in performing the tasks on preparing appetizers which will lead you to acquire National
Certificate Level II.
Moreover, this module will provide you with the basic principles and procedures of
cleaning, sanitizing and storing kitchen tools, utensils and equipment as well as cleaning
the kitchen premises.
At the end of this module, you are expected to:
1. identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment;
2. prepare cleaning agents in accordance with manufacturer’s
instructions;
3. clean and sanitize kitchen tools in accordance with prescribed
standards;
4. store cleaned kitchen tools and equipment safely in the designated
space, and
5. recognize kitchen premises to be cleaned and sanitized.

What I Know

Pretest. Multiple Choice.

Directions: Read each question carefully. Then, write the letter of the best answer on
the space provided.

_______1. It is a kitchen tool which is specifically designed for the purpose of pulping garlic.
A. vegetable peeler C. channel knife
B. grater D. garlic press
_______2. It is wooden or plastic where meat, fruits and vegetables are cut.
A. cutting board C. rubber scraper
B. funnel D. spatula
_______3. It is used to grate, shred, slice and separate vegetables such as carrots,
cabbage and cheese.
A. graters C. offset spatula
B. potato Masher D. pastry brush
_______4. It is used from mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
A. can opener C. channel knife
B. grater D. potato masher

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_______5. It is used to weigh large quantity of ingredients in kilos.
A. funnel C. sieve
B. grater D. household scales
_______ 6. It is used to chop, dice or minced food
A. French knife C. citrus knife
B. paring knife D. fruit and salad knives
_______ 7. It is used to core, peel and section fruits and vegetables.
A. citrus knife C. French knife
B. paring knife D. fruits and salad knives
_______ 8. It is used to scrape vegetables such as carrots and potatoes and to peel
vegetables
A. vegetable peeler C. French knife
B. grater D. pastry brush
________ 9. It is a chamber or compartment used for cooking, baking, heating or drying.
A. oven C. refrigerator
B. electric mixer D. blender
________10. It is used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
A. refrigerator C. oven
B. blender D. microwave oven.

What’s New

Activity 1
Directions: Identify the picture of the kitchen tools and cooking materials below by choosing
its correct name. Write only the letter on your answer sheet.

____ 1. a. Aluminum
b. Cast iron
c. Glass

____ 2. a. Glass
b. Stainless steel
c. Aluminum

____ 3. a. Cast iron

b. Aluminum
c. Glass

____ 4. a. channel knife

b. offset spatula
c. rubber scraper

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____ 5. a. sauce pan
b. mixing bowl
c. colander

Learning Outcome 1
CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND EQUIPMENT

Cleanliness should be observed in every kitchen where food is being prepared, cooked
and served. In order to avoid food contamination, proper cleaning and sanitizing of kitchen
tools, utensils and equipment should be done religiously.
It is a standard operating procedure to see to it that all kitchen tools, utensils
and equipment must be clean and sanitized before using them in your food preparations.
Improper cleaning and sanitizing kitchen surfaces allow harmful microorganism to be
transferred from one food to another.

The following are list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.

COOKING MATERIALS

Aluminum is mostly used in the kitchen and the most popular because
it is lightweight, attractive and less expensive. It requires care to keep
it shiny and clean; it also gives even heat distribution no matter what
heat temperature you have. It is available in sheet or cast aluminum.

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. Stainless steel utensils maybe bought in many
gauges, from light to heavy.

Glass is used for salad making and dessert but not practical for top or
surface cooking. Great care is needed to ensure for long shelf life.

Cast Iron is durable but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can be rubbed inside and out and dried.

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 Teflon is a special coating applied inside aluminum or steel pots and
pans. It prevents food from sticking to the pan. It is easier to wash
and clean, but be careful not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use a wooden or a plastic spatula to
turn or mix food inside.

KITCHEN TOOLS

Colander is also called a vegetable strainer and is also essential for

various tasks from cleaning vegetables to straining pasta or contents.

Can opener is used to open food container.

Cutting board is a wooden or plastic board where meat, fruits and

vegetables are cut.

Funnels are used to fill jars and are 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.

Graters are used to grate, shred, slice and separate vegetables such
as carrots, cabbage and cheese.

Potato masher is used for mashing cooked potatoes, turnips, carrots

or other soft cooked vegetables.

Rubber Scraper is a rubber or silicone tool used to blend or scrape

the food from the bowl.

Serving tongs are used to grab and transfer food items, poultry or
meat portions to a serving platter, hot deep fryer, and plate.

Spatula is used to level off ingredients when measuring and to spread

frostings and sandwich fillings.

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Wooden spoons are made of hard wood which are used for creaming,
stirring, and mixing.

Wire Whisks are used for blending, mixing, 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.

MEASURING TOOLS

Measuring cup for liquid ingredients is commonly made up of heat-

proof glass and transparent so that the liquid can be seen.

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.

Kinds of knives according to use

French knife is used to chop, dice, or mince food. Heavy knives have
a saber or flat grind.

Fruit and salad knives are used to prepare vegetables, and fruits.

Kitchen knives which are often referred to as cook's or chef's tools

are used for all types of kitchen tasks such as peeling an onion, slicing
carrots, carving a roast or turkey, etc.

Citrus knife has a two-sided blade and serrated edge. It is used to

section citrus fruits.

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 Paring knife is used to core, peel, and section fruits and vegetables;
blades of this knife are short and concave with hollow ground.

Vegetable peeler is used to scrape vegetables such as carrots and

potatoes, and to peel fruits.

Equipment

Equipment may refer to a small electrical appliance such as a mixer or a large,

expensive, power-operated appliance such as ranges or a refrigerator.
Equipment like ranges, refrigerators, and ovens (conventional, convectional and
microwave) are mandatory pieces in the kitchen or in any food establishment.

.
Refrigerator/freezer is an insulated box equipped with
refrigeration unit and a control to maintain the proper
temperature inside for food storage.

Oven is a chamber or compartment used for cooking, baking, heating,

or drying.

Microwave ovens are used for cooking or heating food.

Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food.

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 Chemicals used in cleaning and sanitizing kitchen tools and equipment.

Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right leaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.)
For example, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food contact surface.
The right cleaning agent must also be selected to make cleaning easy

Cleaning Compound

1. Detergents These are cleaning agents, solvents

or any substance used to wash tableware’s,
surfaces, and equipment. Example: soap, soap
powders, cleaners, acids, volatile solvents and
abrasives.

2. Solvent Cleaners commonly referred to as degreasers,

they are used on surfaces where grease has burned on.
Ovens and grills are examples of areas that need frequent
degreasing. These products
are alkaline based and are formulated to dissolve grease.

3. Acid Cleaners used periodically in removing mineral

deposits and other soils that detergents cannot eliminate
such as scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on
shelving. (Example: phosphoric acid, nitric acid, etc.) These
products vary depending on the specific purpose of the
product

4. Abrasives are generally used to remove heavy

accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must
be carefully used to avoid damage to the surface
being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment

and utensils are the following:
1. Ammonia 4. Carbonic Acid
2. Dish washing liquid 5. Timsen
3. Chlorine 6. Disinfectants and Soaps

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 Care of Kitchen Tools and Equipment

Any kitchen tools and equipment will last long if given proper care. The stove, sink and
cabinets should be cleaned and sanitized regularly. The garbage can should be kept covered,
cleaned and emptied often. Small tools and equipment such as paring and butcher knives,
kettles, pots and other tools should receive regular care by cleaning and sanitizing them after
using. Warm water will facilitate removing of grease. The use of vinegar added to water is
very good disinfectant and stain/grease remover. Be sure to air dry them before storing
because moist utensils will attract cockroaches and wet shelves can develop disagreeable
odor.
Factors that influence the cleaning process
Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect the
cleaning compound used, along with the method of cleaning.
Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil reduces the
chemical concentration requirements.
Temperature – soils are affected by temperature in varying degrees. In the presence of a
cleaning solution most soils become more readily soluble as the temperature increases.
Chemical concentrations – it varies depending on the chemical itself, type of food soil,
and the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.
Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent
flow and pressure inside a pipeline. This aids in soil removal and typically reduces time,
temperature and concentration requirements.
Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may
require additional buffering agents. Water used for cleaning and sanitizing must be potable
and pathogen free.
Tips and warnings to observe in washing the dishes
Tips:
Wash glassware first, before greasy pots and pans.
Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
Dishes may be hand dried with a clean cloth.
Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting grease.
Never dump sharp knives into soapy dishwater where they cannot be seen.
Laundry detergents or automatic dishwater detergents should not be used for hand washing
dishes.
Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water while scrubbing them for
particles to lift away. Bring the dish out of the water to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes of soaking time
while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the pan which causes
staining the dishcloth.
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4. Don’t soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.

Activity 1
Watch a video presentation using this link https://www.youtube.com/watch?v=gIGyeSXQSSw
on how to sanitize kitchen tools and equipment and make a narrative report about what you
have learned in the presentation. Be guided by the following questions:
1. What can you say about the video?
2. How are the kitchen tools, utensils and equipment cleaned and sanitized in the video
presentation?
3. What do you mean by “Clean as you go”?
4. Why is it important to clean and sanitize the kitchen tools, utensils and equipment?
Activity No. 2: LOOP A WORD
Directions: Find and loop all the tools, utensils and equipment needed. The words may be
hidden vertically, horizontally, backwards or diagonally. Write your answer on the space
provided for.
C H A N N E L K N I F E O H B H O Y F T G H W D M
O D O R E E S S C X Z Q T U J S K U B C H K I E E
L H O N D E S A W V S B S P A T U L A O P R L A
A G B W E D J R C L W O D F R O L I T G N M E A S
N D E L A C R U E Z W I E F D E H J T Y I O W C U
D B N M D F R N A X C A D R V Q F A C J T Y H R R
E O P Y U G N B G D C V R T G W E R F N M A I U I
R D C F Q U W D C V H B Y U T R J K L O P B P Z N
D C V H F B N R E W D F E H J Y U F C V S D G L G
F W O O D E N S P O O N B N J K L D E R S C Y O S
H O N O B H O Y S E R D S F A S G H W E U K B E P
W R B G D Y U O G R U B B E R S C R A P E R B Z O
H E R S H E Y H J N C L L O P N X C Z R T V G A O
S C A W E B N K L M N A A O P H T H O N B O Y F N
M E A S U R I N G C U P G R E F R I G E R A T O R

___________________ 1. ____________________ 2. _______________________ 3.

___________________ 4. ____________________ 5. _______________________ 6.
___________________ 7. ____________________ 8. _______________________ 9
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___________________ 10. ____________________ 11. _______________________ 12.
___________________ 14. ____________________ 15.

Directions: Fill in blanks with the word or group of words to complete the statements. Choose
the word from the box.
handwashing dishes glassware gloves dishwashing liquid
cloth water aluminum paper towel
sink knives

1. Wash ______________ first, before greasy pots and pans.

2. Rubber ______________ will protect hands and manicures, and allow you to use
hotter water for washing and/or rinsing.
3. Dishes may be hand dried with a clean ___________.
4. Try adding a tablespoon of baking soda to soapy ___________ to soften dirt while
cutting grease.
5. Never dump sharp ___________ into soapy dishwater where they cannot be seen.
6. Keep ________________ out of the reach of children.
7. Don’t soak ____________ while dishwashing for
8. Dry pots and pans with a ____________ to reduce residue from the pan which causes
staining the dishcloth.
9. Stacking a few dishes in the ___________ at a time allows dishes a few minutes of
soaking time while you wash another dish.
10. Laundry detergents or automatic dishwater detergents should not be used for
__________________.

TELL ME A STORY:
Situation: Your mother assigned you the task to clean all the tools and kitchen utensils used
in the preparation of food for lunch. In two to three paragraphs, explain the different
procedures to be accomplished. Write your answer in your test notebook.

15
POST-TEST
Directions: Read each question carefully. Then, write the letter of the best answer on the
space provided.

_______1. It is a kitchen tool which is specifically designed for the purpose of pulping garlic.
A. vegetable peeler C. channel knife
B. grater D. garlic press
_______2. It is wooden or plastic where meat, fruits and vegetables are cut.
A. cutting board C. rubber scraper
B. funnel D. spatula
_______3. It is used to grate, shred, slice and separate vegetables such as carrots,
cabbage and cheese.
A. graters C. offset spatula
B. potato Masher D. pastry brush
_______4. It is used from mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
A. can opener C. channel knife
B. grater D. potato masher
_______5. It is used to weigh large quantity of ingredients in kilos.
A. funnel C. sieve
B. grater D. household scales
_______ 6. It is used to chop, dice or minced food
A. French knife C. citrus knife
B. paring knife D. fruit and salad knives
_______ 7. It is used to core, peel and section fruits and vegetables.
A. citrus knife C. French knife
B. paring knife D. fruits and salad knives
_______ 8. It is used to scrape vegetables such as carrots and potatoes and to peel
vegetables
A. vegetable peeler C. French knife
B. grater D. pastry brush
________ 9. It is a chamber or compartment used for cooking, baking, heating or drying.
A. oven C. refrigerator
B. electric mixer D. blender
________10. It is used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
A. refrigerator C. oven
B. blender D. microwave oven

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 This module is designed to equip you with essential Knowledge, Skills and Attitude
required in preparing appetizers. It will also help you in performing the tasks on preparing
appetizers which will lead you to acquire National Certificate Level II.
At the end of this module, you are expected to:
• identify tools and equipment needed in the preparation of
appetizers;
• classify appetizers according to ingredients;
• identify ingredients according to the given recipe, and
• differentiate between hot and cold appetizers.

PRE-TEST
Directions: Read the following questions carefully. Choose the letter that best
describes the statement. Write your answer on the answer sheet.

1. Which of the following appetizer is made of thin slices of bread in

different shapes?
a. relish c. hors D’ Oeuvres
b. cocktail d. canape
2. What is a small piece or portion of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite?
a. appetizer c. hamburger
b. dessert d. salad dressing
3. Which of the following is made of seafood or fruit, usually with a tart or
tangy sauce?
a. canape c. relish
b. cocktail d. salad
4. What is a French term which means “set in place”?
a. hors D’ Oeuvres c. canape
b. aperitif d. mise-en-place
5. Which of the following is considered as the simplest appetizer?
a. petite salad c. fresh fruits and vegetables
b. canape d. chips and dips
6. What is used to remove zest or citrus peels in thin strips?
a. zester c. kitchen shear
b. butter curler d. paring knife

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 7. What is used for trimming and paring fruits and vegetables?
a. channel knife c. French knife
b. paring knife d. kitchen shears
8. What is used for chopping, slicing and dicing?
a. kitchen shear c. paring knife
b. channel knife d. French knife
9. Which of the following refers to small portion of highly seasoned foods,
usually a combination of canapes, olives, celery, pickled radishes and
fish?
a. hors d’ Oeuvres c. cocktail
b. canape d. finger food
10. It is used for keeping cold foods chilled for service?
a. chiller c. blender
b. oven d. electric mixer

LEARNING OUTCOME 2
Prepare Appetizers

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early

third century B.C. They would serve sea urchins, cockles, sturgeon, and garlic.
However, they were unpopular to start as these tiny meals weren't
followed up with a main course, leaving everyone hungry and wanting more.
It wasn't until the nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer
that typically contained alcohol. In addition to inciting hunger like food
appetizers, the purposes for aperitifs were also meant to help with the
imminent digestion process. These drinks would be shared from a single glass
and passed around the table to all members of the eating party. Aperitifs are
still utilized today, typically with the company of food appetizers. The word
itself, "appetizer," as being used in the Americas and England in the1860s, is
more of a local flavor than "hors d'oeuvres." For a time, appetizers were served
between the main course and dessert as a refresher, but by the twentieth
century they had taken their place as a precursor to the main course.
On the other hand, it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the
small finger foods that come with the first course. Appetizers can include
18
anything from fish to meat, nuts and chips. They are often served before dinner
or at large family lunches.

This lesson deals with the equipment used in the production of appetizers,
classifications of appetizers, identification of ingredients used for appetizers,
preparation and presentation of appetizers attractively according to
enterprise standards.

Mise’ En Place is a French term which means “set in place”. In other

words, putting everything in order and ready to cook. This kind of preparation
helps you to save time and prepare all the tools and equipment as well as all
the ingredients to make cooking easy.

The following are the tools and equipment needed in preparing

appetizers.

Kitchen Tools and Equipment

NAME OF TOOLS USES OR FUNCTIONS PICTURE

sharp edged scoop for cutting

Ball Cutter out balls of fruits and
vegetables.

Rubber Scraper used to scrape off contents of

bowls

Channel knife small hand tool in making

garnishes

Spatula used for manipulating foods like

spreading

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 Zester used to remove zest or citrus
peels in thin strips

used for chopping, slicing and

French Knife dicing

Paring knife used for trimming and paring

fruits and vegetables

Butter curler used for making butter curls

Cutting board used for cutting fruits and

vegetables

Kitchen shear cutting device for ingredients

like scissor

Potato masher designed to press potato and

cooked vegetables

Chiller used for keeping cold foods

chilled for service

20
 Oven used for baking

Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons are used for measuring dry and liquid ingredients in
small quantity.
2. Measuring cups are used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup is a container which is usually transparent. It is smooth
in the inside with the graduation mark on the outside to read. This is used
for measuring liquid ingredients like water and oil.
4. Mixing bowls are containers that have smooth, rounded interior surfaces
with no creases to retain some mixture.
5. Mixing spoon is used for mixing ingredients. It is made of wood in
different sizes and different length of the handle.
6. Fork is used to combine ingredients.
7. Container comes in different sizes and shapes.
8. Strainer/colander is used to strain foods such as pasta or rice or to rinse
vegetables.

Appetizers are foods which stimulate the appetite through their attractive
appearance, fragrance or appealing flavor. It is a small piece or portion of
highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the food we eat. A good appetizer,
whether hot or cold, should be light and served in small quantities. Fresh
vegetable and salads, fruits, or meat or even fish can be made into appetizers.
Classification of Appetizers:
1. Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes
served with cold salad dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic beverage or seafood like
shrimps, crabs, or lobsters served with slightly seasoned sauce.
2. Hors D’ Oeuvre refers to small portions of highly seasoned foods. It is a
combination of canapés, olives, stuffed celery, pickled radishes, and fish.
It is served on individual plate when guests are seated. Sometimes, this is
simply placed on a platter and passed around. Hors d’oeuvres are served
cold or hot.
3. Canapé is made of thin slices of bread in different shapes. The
bread may be toasted, sautéed in butter or dipped in a well-seasoned
mixture of egg, cheese, fish, or meat then deep-fat fried. It is a finger food
21
consisting of three parts: a base, a spread or topping and garnish. It
could be served hot or cold. There are no set recipes for the making of
canapés. You may create your own combination of several different
colored items on the cut pieces of bread, toasted or fried and biscuits etc.
The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.
4. Relishes/Crudités are pickled item which are raw, crisp vegetables
such as julienne carrots or celery sticks. Relishes are generally placed before
the guest in a slightly, deep, boat shape dish.
5. Petite Salad is a small portion and usually displays the characteristics
found in most salad.
6. Chips and Dips are popular accompaniments to potato chips, crackers,
and raw vegetables. Proper consistency in the preparation is important for
many dips. It must not be so thick that it cannot be scooped up without
breaking the chip or crackers, but it must be thick enough to stick to the items
used as dippers.
7. Fresh Fruits and Vegetables are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance,
appealing taste and delicious flavor. For example, you could serve a platter
of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For
a fruit tray, consider serving red and green grapes, as well as chunks of
mango with toothpicks inserted in them. Since appetizers should always
easy to pick up with the fingers, it should never be drippy or messy so you
need to avoid certain fruits or veggies (for example, chunks of avocado or
watermelon is probably not the best appetizer choices).
8. Finger foods are variety of appetizers wherein the only requirement is that
you keep everything small enough to be picked up with the fingers and eaten
with little mess. If you want to serve your favorite homemade sausages, cut
them into small pieces, wrap them with a small piece of pastry shell and bake,
or serve your favorite baked sweet potato fries with a mayonnaise-based
dipping sauce. Individual quiches filled with ham and cheese is another good
option.

The following are examples of appetizers including the materials/ingredients

on how to prepare them:

Canapés – bite-size open faced sandwiches consist of tiny portions of food

presented on bases of bread, toast, or pastry easily handled and eaten.

Canapés Consists of Three Parts

1. Base – holds the spread and garnish. Crackers and toasts are firmer and
22
give a pleasing texture and crispness to the canapé.
Suggestions for canapés bases are:
a. Bread cutouts e. Tiny biscuits
b. Toast cutouts f. Miniature pancakes
c. Crackers g. Tortilla chips or cups
d. Tiny unsweetened pastry shells
2. Spread - placed on top of the base so the garnish sticks to it without falling
off.
Three types of spreads
a. Flavored butter – made from softened butters with flavorings
b. Flavored Cream Cheese – made from flavored butters, except
cream cheese is substituted for the butter. Mixture of cream and
butter can be used.
c. Meat or Fish salad spreads – made from finely chopped meat or fish
that are spreadable. Seasons should be checked carefully to make
the spread more stimulating to the appetite.
3. Garnish – any food item or combination of items placed on top of the
spread which usually gives color, design, and texture or flavor accent to
the canapé.
Food items used to decorate canapes’
a. Vegetables, pickles and relishes
b. Fish
c. Meats
d. Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

1. Good mise en place is essential. In making canapés especially for large

functions, all bases, spreads and garnishes must be prepared ahead of time
so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time. Bases quickly become soggy,
and spreads and garnishes dry out easily. After placing them in a tray, cover
them lightly with plastic and held for a short time under refrigeration. Safe food
handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

23
4. Make sure that at least one of the ingredients is spicy in flavor. A bland
canapé has little value as an appetizer.
5. Use high quality ingredients. Leftover can be used for canapés, but they
must be carefully handled and stored to retain freshness.
6. Keep it simple. Simple meat arrangements are more attractive than
extravagant one. Be sure that canapés hold together and do not fall apart in
the customers hands.
7. Arrange canapés carefully and attractively on trays. Each tray should carry
an assortment of flavor and textures, so there is something for every taste.
Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy
sauce. These appetizers are always served chilled, often on a bed of crushed
ice.
Kinds of Cocktail Appetizers
1. Oysters and clams on the half shell 4. Lobster
2. Shrimps 5. Fruits
3. Crab meat 6. Firm flaked white fish
Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.
Relishes include two categories:
1. Raw vegetables with dips
This are known as crudités (croo dee tays). Cru in French means “raw”.
Common bite size, cut raw vegetables served with dips are
a. Celery f. Tomatoes
b. Green and red bell pepper g. Radishes
c. Cucumber h. Zucchini
d. Cauliflower i. Broccoli florets
e. Broccoli stems j. Cherry
Dips – accompaniment to raw vegetables, and sometime potato chips
and crackers. Any mixture of spreads can be used as dips. Proper
consistency is important to any dip. It must not be so thick that it cannot
be scooped up without breaking the cracker. It must be thick enough
to stick to the items used as dippers. Thin or soften them by adding
mayonnaise, cream or other appropriate liquid. Sauces and salad
dressings can be used as dips.
2. Pickled items. Includes variety of items like cucumber pickles, olives,
watermelon pickles, pickled peppers, spiced beets, and other preserved fruits
and vegetables.
Miscellaneous hors d ‘oeuvres
These are variety of food both hot and cold served as appetizers. The
24
serving is smaller in unit size or portion size that can be eaten with forks from
small plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:
a. Cured meats – salami, prosciutto, bologna, boiled ham
b. Seafood items-Canned items like sardines, anchovies, and tuna
c. Cheeses – provolone, mozzarella
d. Hard cooked egg and stuffed eggs
e. Relishes – raw vegetables
f. Mushrooms and other vegetables
2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic,
and drizzled with olive oil, served with toppings like canapés.
3. Tapas - a small food item intended to be eaten with wine or other drinks
usually in bars. They are served in a small portion intended to be eaten
immediately.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar
must come from sturgeon. Roe from any other fish must be labeled as such
(white fish caviar)
5. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered
to guest seated at their tables either before or after they have ordered from
the menu. It is an opportunity to showcase an aspect of the chef’s cooking
style and talent and to welcome the guest.
Anything that can be served in a tiny portion can be served as an
amuse bouche like salads, soups, and little portions of meat, fish or
vegetables with the few drops of sauce and garnish. The chefs don’t use a
separate category of recipe for these items but just give a different
presentation, garnish or sauce.

Directions: Look at the following pictures and then write the names of
appetizers indicated on each picture. Write your answer on the space before
the number.

______________ 1. __________________ 2.

25
________________ 3. ________________ 4.

________________ 5. ________________ 6.

Directions: Match Column A with Column B. Write the letter of your best answer
on the answer sheet.
COLUMN A COLUMN B

_____ 1. Refers to small portions of highly seasoned a. petit salad

foods, a combination of canapes, olives,
celery, pickled radishes and fish b. relishes/crudites
_____ 2. Pickled item which are raw, crisp vegetables
such as julienne carrots or celery sticks c. canape
_____ 3. Small portions and usually display the charac-
teristics found in most salad d. mise-en-place
_____ 4. French word means “set in place”
_____ 5. French word means “raw” e. hors d ouevres
_____ 6. Bite-size open faced sandwiches consist of tiny
portions of food presented on bases of bread, f. cocktail
toast or pastry
_____ 7. Made of seafood or fruit, usually with a tart or g. dips
tangy sauce
_____ 8. accompaniment to raw vegetables and h. aperitifs
sometime potato chips and crackers i. cru
_____ 9. classified as a liquid appetizer that typically j. appetizer
contained alcohol

26
_____10. Food which stimulate the appetite through their
attractive appearance, fragrance or appealing
favor.

Directions: Identify what is asked in each statement. Choose the word from the
box. Write your answer on the answer sheet.

Appetizer Relishes Bruschetta Garnish Base

Tapas Amuse Bouche Antipasto Spread Caviar

______________ 1. Holds spread and garnish for canapes

______________ 2. Butter, cream or finely chopped meat and fish on top of
canape base
______________ 3. Food item or combination of items, placed on top of the
spread which usually gives color, design or texture
______________ 4. Italian appetizer includes cured meats, seafood items,
cheese, relishes and mushrooms
______________ 5. Salted roe, or eggs of the sturgeon
______________ 6. A tiny appetizer offered to guest seated at their table either
or after they have ordered from the menu
______________ 7. Small food item intended to be eaten with wine or other
drinks
______________ 8. Slice of Italian bread that is toated, rubbed with brushed
garlic, and drizzled with olive oil, served with toppings
______________ 9. Raw or pickled vegetables cut into attractive shapes served
as appetizer
______________ 10. Food which stimulate the appetite

27
Directions: Classify the following ingredients listed below as to what parts of
canapes they belong. Write each ingredient in the box.

Bread cutouts Olives Miniature pancakes

Pickles Pastry shells Parsley
Cheese Tortilla Chips Crackers
Cucumber slices Tomatoes Asparagus tips

BASE SPREAD GARNISH

Directions: Make a recipe book of 20 different appetizers. Use colorful and

decorative materials and any kind of paper to make your recipe book
attractive and pleasing. Your output will be graded using the rubrics below.
SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled complete (16-19) recipes in an attractive
manner
3 Properly compiled complete (10-15) recipes in a simple
manner
2 Properly compiled complete (6-9) recipes in a simple manner
1 Compiled less 6 recipes in disorganized manner

28
POST-TEST
Directions: Read the following statements carefully. Choose the letter that best
describes the statement. Write your answer on the answer sheet.
1. Which of the following appetizer are made of thin slices of bread in
different shapes?
a. relish c. hors D’ Oeuvres
b. cocktail d. canape
2. What is a small piece or portion of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite?
a. appetizer c. hamburger
b. dessert d. salad dressing
3. Which of the following are made of seafood or fruit, usually with a tart or
tangy sauce?
a. canape c. relish
b. Cocktail d. salad
4. What is a French term which means “set in place”?
a. hors D’ Oeuvres c. canape
b. aperitif d. mise-en-place
5. Which of the following considered as the simplest appetizer?
a. petite salad c. fresh fruits and vegetables
b. canape d. chips and dips
6. What is used to remove zest or citrus peels in thin strips?
a. zester c. kitchen shear
b. butter curler d. paring knife
7. What is used for trimming and paring fruits and vegetables?
a. channel knife c. French knife
b. paring knife d. kitchen shears
8. What is used for chopping, slicing and dicing?
a. kitchen shear c. paring knife
b. channel knife d. French knife
9. Which of the following refers to small portion of highly seasoned foods,
usually a combination of canapes, olives, celery, pickled radishes and fish?
a. hors d’ Oeuvres c. cocktail
b. canape d. finger food
10. What is used for keeping cold foods chilled for service?
a. chiller c. blender
b. oven d. electric mixer

29
What I Know What’s New (page 7) Loop A Word
Pretest(pages 6-7) 1. B (page15)
1. D 2. A 1. Channel knife
2. A 3. B 2. Colander
3. Measuring spoon
3. A 4. A
4. Wire whip
4. D 5. C 5. Spatula
5. D 6. Rubber Scraper
6. A What’s More 7. Measuring cup
7. B Answer may vary 8. Refrigerator
8. A (pages 14) 9. Wooden spoon
9. A 10. Funnels
10. B
What Can I do What I know
What I have Learned
Answer May Vary (page 15) Pretest (pages 17-18)
1. Glassware
Post -test (page 16) 1. D
2. Gloves
1. D 2. A
3. Cloth
2. A 3. B
4. Water
3. A 4. D
5. Knives
4. D 5. C
6. Dishwashing liquid
5. D 6. A
7. Aluminum
6. A 7. B
8. Paper towel
7. B 8. D
9. Sink
8. A 9. A
10. Handwahing
9. A 10. A
dishwes
(page 15) 10. B

What’s New (pages 25- What is it (pages 26-27)

26) 1. E
1. Cocktails 2. B
2. Hors D’ Oeuvres 3. A
3. Canape 4. D
4. Relishes/Crudites 5. I
5. Petite salad 6. C
6. Chips and Dips 7. F
8. G
9. H
10. J

30
 What’s More (page 27) What Can I Do
1. Base (page 28)
2. Spread Answer may vary
3. Garnish
4. Antipasto Posttest (page 29)
5. Caviar 1. D 8. D
6. Amuse bouche 2. A 9. A
7. Tapas 3. B 10. A
8. Bruschetta 4. D
9. Relishes 5. C
10. Appetizer 6. A
7. B

What I have Learned (page28)

BASE SPREAD GARNISH

Bread Cutouts Butter Pickles
Crackers Creamcheese Tomatoes
Tortilla Chips Parsley
Pastry shells Aparagus tips
Tiny biscuits Olives
Miniature Pancakes Cucumber slices
Cup biscuits

References
Cookery NCII
Module 1: Clean and Maintain Kitchen tools and Premises
Author: Ariane B. Corotan

Internet Sources
• https://www.google.com/search?q=CLEAN+AND+MAINTAIN+KITCHEN+TOOLS,+AND,
+PREMISES&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiZtbiOv5vpAhUGvJQKHc6C
Ay8Q_
• https://www.google.com/search?q=CLEAN+AND+MAINTAIN+KITCHEN+TOOLS,+AND,
+PREMISES&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiZtbiOv5vpAhUGvJQKHc6C
Ay8Q_
• https://www.google.com/search?q=CLEAN+AND+MAINTAIN+KITCHEN+TOOLS,+AND,
+PREMISES&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiZtbiOv5vpAhUGvJQKHc6C
Ay8Q_

31
 • https://www.google.com/search?q=Glass+Cooking+Materials&tbm=isch&ved=2ahU
KEwjk_pXFwJvpAhUF95QKHYDpCHMQ2cCegQIABAA&oq=Glass+Cooking+Materials
&gs_lcp=CgNpbWcQAzICCAAyBggAEAUQHjIGCAAQCBAeULiuA1i4rgNg37EDaABwA
• https://www.google.com/search?q=Teflon+Cooking+Materials&tbm=isch&ved=2ahU
KEwi38sjgwJvpAhWUL6YKHWzzAAQcCegQIABAA&oq=Teflon+Cooking+Materials&gs_
lcp=CgNpbWcQAzIECAAQQ1C8iwZYvIsGYPuZBmgAcAB4AIAB4QKIAeECkgEDMy0xm
AEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=jbiwXvf3MpTfmAXs5oADg&bih=675
&biw=692#imgrc=6HqyjaCwoClbbM
• https://www.google.com/search?q=1.%09Detergents+&tbm=isch&ved=2ahUKEwiaq
5qSwZvpAhURD6YKHTsqA4QQ2cCegQIABAA&oq=1.%09Detergents+&gs_lcp=CgNpb
WcQA1CT8x1Yk_MdYPbHWgAcAB4AIABrAGIAawBkgEDMC4xmAEAoAEBqgELZ3dzLX
dpei1pbWc&sclient=img&ei=9biwXtrcOJGemAW71IygCA&bih=675&biw=692#imgrc=
zhgb5uP2wLuCM
• https://www.google.com/search?q=2.%09Solvent+Cleaners+&tbm=isch&ved=2ahUK
EwiL8779wpvpAhUB4pQKHehtDHkQ2cCegQIABAA&oq=2.%09Solvent+Cleaners+&gs_
lcp=CgNpbWcQA1CLiQNYi4kDYMOTA2gAcAB4AIAB0AGIAdABkgEDMi0xmAEAoAEB
qgELZ3dzLXdpei1pbWc&sclient=img&ei=47qwXsv1FYHE0wTo27HIBw&bih=675&biw=69
2#imgrc=e7PifWSTeyaHeM39
• https://www.google.com/search?q=Acid+Cleaners+&tbm=isch&ved=2ahUKEwiyp4e
Xw5vpAhUI9pQKHbYJDEAQ2cCegQIABAA&oq=Acid+Cleaners+&gs_lcp=CgNpbWc
QAzICCAAyBAgAEEMyBAgAEB4yBggAEAUQHjIECAAQGDIECAAQGDIECAAQGDIEC
AAQGFCM6wJYjOsCYNvxAmgAcAB4AIAB9wGIAfcBkgEDMi0xmAEAoAEBqgELZ3dzLX
dpei1pbWc&sclient=img&ei=GLuwXrK7O4js0wS2k7CABA&bih=675&biw=692#imgrc=2
N_DWQ_ALI45yM
• https://www.google.com/search?q=Abrasives+cleaning+compound&tbm=isch&ved
=2ahUKEwiw_v7bw5vpAhWIHaYKHUmEAtsQ2-
cCegQIABAA&oq=Abrasives+cleaning+compound&gs_lcp=CgNpbWcQAzoCCAA6
BAgAEEM6BggAEAUQHjoGCAAQCBAeOgQIABAeUL0pWJx2YJt4aAZwAHgBgAGsB4g
BtCySAQ4xLjEzLjMuMi4yLjEuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=qb
uwXvCFIYi7mAXJiIrYDQ&bih=675&biw=692#imgrc=S_8M-HnzRwh4_
• https://www.google.com/search?q=aluminum+cooking+wares&tbm=isch&ved=2ah
UKEwje8t2T_bjrAhXGA6YKHeqxDZ4Q2-
• https://www.google.com/search?q=stainless+cooking+wares&tbm=isch&ved=2ahUK
Ewib0dfm_bjrAhWxxosBHXxCADwQ2-
• https://www.google.com/search?q=glasscooking+wares&tbm=isch&ved=2ahUKEwiI
_ovZ_rjrAhUL3JQKHbg8D14Q2-
• https://www.google.com/search?q=cast+iron+cooking+wares&tbm=isch&ved=2ahU
KEwiZvrju_rjrAhUMBaYKHbs4ACoQ2-
• https://www.google.com/search?q=colander&tbm=isch&ved=2ahUKEwjxt9Ca_7jrAh
UJKqYKHXA4DR0Q2-
• https://www.google.com/search?q=knives&tbm=isch&ved=2ahUKEwjXzo6WgLnrAhV
RBaYKHe1wBCoQ2-

NOTE: all pictures here are copied from the internet.

32
 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address: lrmdsbulacan@deped.gov.ph

Infr 33