CAALIBANGBANGAN INTEGRATED SCHOOL

Technology and Livelihood Education

Grade – 7 (Cookery)
Quarter 1 – Module 1 & 2
Topic: Use and Maintain Kitchen
Tools and Equipment’s
Prepared by: Sandrix Rey M. Fabros
TLE Teacher
 OBJECTIVES:
 Identify the tools, equipment and paraphernalia in cookery.
 State the function and importance of tools, equipment and
paraphernalia in cookery.
 Enumerate the materials used in tools, equipment and
paraphernalia in cookery.
 Explain the importance of tools, equipment and
paraphernalia in cooking.
 
The materials found in the kitchen are made from the
following:

Stainless Steel
The materials found in the kitchen are made from the
following:

Aluminum
The materials found in the kitchen are made from the
following:

Ceramic and heat

The materials found in the kitchen are made from the
following:

Glass
The materials found in the kitchen are made from the
following:

Cast Iron
The materials found in the kitchen are made from the
following:

Plastic and Hard Rubber

 Cooking Utensils at Home

Baster Cans, bottles, cartoons opener

Basting brushes can be used for the same

Use to open a food tin, preferably with
purpose, but they are also convenient for
a smooth operation, and comfortable
buttering the tops of breads and baked goods
grip and turning knob.
after they come out of the oven.
 Cooking Utensils at Home

Colander Flippers
Also called a vegetable strainer are
Use for turning hamburgers and
essential for various tasks from
other food items.
cleaning vegetables to straining pasta or
tin contents.
 Cooking Utensils at Home

Funnels Graters

Used to fill jars, made of Used to grate, shred, slice

various sizes of stainless and separate foods such as
steel, aluminum, or of carrots, cabbage and cheese
plastic.
 Cooking Utensils at Home

Cutting Boards Dredgers

A wooden or plastic board Used to shake flour, salt, and

where meats and vegetables pepper on meat, poultry, and
can be cut. fish.
 Cooking Utensils at Home

Double Boiler Sharpening Steel

Used when temperatures must be Used to sharpen long knives
kept below boiling, such as for egg
sauces, puddings, and to keep foods
warm without overcooking.
 Cooking Utensils at Home

Kitchen Knives Kitchen Shears

Often referred to as cook's or chef's They are practical for opening food
tools, knives are a must for all types of packages, cutting tape or string to
kitchen tasks, from peeling an onion and package foods or simply to remove
slicing carrots, to carving a roast labels or tags from items.
 Cooking Utensils at Home

Serving Tongs Soup Ladle

Enables you to more easily grab and Used for serving soup or stews, but
transfer larger food items, poultry or can also be used for gravy, dessert
meat portions to a serving platter, to a sauces or other foods.
hot skillet or deep fryer, or to a plate
 Cooking Utensils at Home

Whisks Wooden Spoons

Used for whipping eggs or Continue to be kitchen essentials

batter, and for blending because of their usefulness for
used for creaming, stirring, and
gravies, sauces, and soups
mixing.
 Equipment’s

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.

Refrigerators/Freezers
 Equipment’s
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
Auxiliary Equipment optional.
 Equipment’s

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.

Blenders
 Equipment’s

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.
Microwave Ovens
 Four Categories of Cleaning Agents:

A. Acid Cleansers

These cleaners are often used to remove

scale in ware washing machines and
steam tables. It also removes carbon
build up from aluminum and stainless
cook wares.
 Four Categories of Cleaning Agents:

B. Detergents
Used to routinely wash tableware,
surfaces, and equipment.
Detergents can soften soil quickly.
Examples: bar soap, dishwashing
liquid and powder detergent.
 Four Categories of Cleaning Agents:

C. Solvent cleaners

Used on surfaces
where grease has
burned on. Solvent
cleaners are often
called degreasers.
 Four Categories of Cleaning Agents:

D. Abrasive Cleaner
This is a cleaner to remove
heavy accumulations of soil
that are difficult to remove
with detergent.
 Sanitizing Methods

1. Heat
Three methods in using heat to sanitize
surfaces – steam, hot water, and hot air.
Hot water is the most common method
used in restaurants, eateries and even in
Filipino homes. We do this by soaking
spoons and forks in hot water for 30
seconds and more before using it.
 Sanitizing Methods

2. Chemicals
Approved sanitizers are
chlorine, iodine, and
quaternary ammonium.
 Sanitizing Methods
1. Concentration
The volume of how much you use of a particular chemical. A little might
not be effective enough and using too much might be harmful.

2. Temperature
Generally chemical sanitizers work best in lukewarm water or as indicated
at the back label of the chemical.

3. Contact time
There is a recommended length of time also found at the back label of the
chemical
Thank you for
Listening 