WHO LOVES FOOD?

BUT… WHO KNOWS

HOW TO COOK?
COOKERY
QUARTER 2 - WEEK 1
TEACHER DARREN
EXPLORATORY COURSE
 CONCEPTS IN COOKERY
The core concept in cookery is to explore every facet of culinary arts, as well
as learn the vital practice of quality food preparation.
GLIMPSE OF WHAT YOU’LL LEARN THIS
QUARTER:
 knowledge of the use of tools, equipment, and paraphernalia;
 maintenance of tools, equipment, and paraphernalia;
 performance of mensuration and calculation;
 interpretation of technical drawings and plans; and
 the practice of Occupational Health and Safety Procedures (OHSP)
 TLE
COOKERY 7/8
Quarter 1
Module 1: Utilize Appropriate
Kitchen Tools, Equipment, and
Paraphernalia
TLE_HECK7/8UT-0a-1
 OBJECTIVES
1. identify types of tools, equipment, and
paraphernalia
2. classify the types of appropriate cleaning
tools and equipment based on their uses
 What I Know
Direction: Read the questions carefully. Write TRUE if the statement is correct and write
FALSE if the statement is incorrect. You may write your answer in a piece of paper.

1. Strainer is used to strain or sift dry ingredients.

2. Funnels are used to fill jars, made of various sizes of stainless steel, aluminum or of
plastic.
3. Microwave oven are used for cooking or heating food.
4. Measuring spoons consist of a set of spoons with different sizes for measuring small
quantities of ingredients.
5. A can opener is used to open food containers.
6. Vegetable peeler is used to scrape vegetables such as carrots and potatoes and to peel
fruits.
7. A potato masher is used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.
8. Spatula is used to level off ingredients when measuring and to spread frostings and
sandwich fillings.
9. An oven is a chamber or compartment used for cooking, baking, heating or drying.
 What I Know
Direction: Read the questions carefully. Write TRUE if the statement is correct and write
FALSE if the statement is incorrect. You may write your answer in a piece of paper.

10. Whisks are used for blending, mixing, whipping eggs or batter and for blending gravies,
sauces, and soups
11. A plate is a broad, concave, but mainly flat vessel on which food can be served
12. Blenders are used to chop, blend, mix whip, puree, grate, and liquify all kinds of food.
13. Refrigerators/freezers are necessary in preventing bacterial infections from foods.
14. 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.
15. A fork is 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.
 What Is It

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.
 What Is It
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.
 What Is It
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.
Aluminum turns dark when used with alkalis, such as potatoes, beets,
carrots and other vegetables. Acid vegetables like tomatoes will brighten it.
 What Is It
Materials of Kitchen Utensils
and Equipment Commonly found in the Kitchen.

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.
 What Is It
Materials of Kitchen Utensils
and Equipment Commonly found in the Kitchen.

Glass is good for baking but not practical on top or surface cooking. Great
care is needed to make sure for long shelf life.
 What Is It
Materials of Kitchen Utensils
and Equipment Commonly found in the Kitchen.

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.
 What Is It
Materials of Kitchen Utensils
and Equipment Commonly found in the Kitchen.

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.
 What Is It
Materials of Kitchen Utensils
and Equipment Commonly found in the Kitchen.

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
 What Is It

COOKING MATERIALS
Food steamer or steam cooker - is a small kitchen
appliance used to cook or prepare various foods with
steam heat
 What Is It

COOKING MATERIALS
Pressure cooker - is an airtight cooking device that
cook food quickly, thanks to the steam pressure that
builds up inside.
 What Is It

COOKING MATERIALS
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.
 What Is It

COOKING MATERIALS
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.
 What Is It

COOKING MATERIALS
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.
 What Is It

COOKING MATERIALS
Double boiler - used when temperature must be
kept below boiling, such as for egg sauces,
puddings, and to keep food warm without
overcooking.
 What Is It

COOKING TOOLS
Can opener - used to open food containers.
 What Is It

COOKING TOOLS
Strainer - used to strain or sift dry ingredients.
 What Is It

COOKING TOOLS
Cutting boards - are wooden or plastic board where
meat, fruits and vegetables are cut. Used to protect
counter tops while cutting and chopping food.
 What Is It

COOKING TOOLS
Funnels - are used to fill jars, made of various sizes
of stainless steel, aluminum or of plastic.
 What Is It

COOKING TOOLS
Graters - are used to grate, shred, slice and
separate vegetables such as carrots, cabbage and
cheese.
 What Is It

COOKING TOOLS
Kitchen shears - are used for opening food
packages, cutting tapes or strings or simply remove
labels or tags from items.
 What Is It

COOKING TOOLS
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.
 What Is It

COOKING TOOLS
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.
 What Is It

COOKING TOOLS
Potato masher - used for mashing cooked potatoes,
turnips, carrots or other soft cooked vegetables.
 What Is It

COOKING TOOLS
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.
 What Is It

COOKING TOOLS
Serving spoons - are small, shallow bowl on a
handle used in preparing, serving or eating food.
 What Is It

COOKING TOOLS
Serving tongs - used to grab and transfer food
items, poultry or meat portions to a serving platter,
hot deep fryer and plate.
 What Is It

COOKING TOOLS
Spatula - used to level off ingredients when
measuring and to spread frostings and sandwich
fillings.
 What Is It

COOKING TOOLS
Spoons - are solid, slotted or perforated which are
made of stainless steel or plastic. Used to spoon
liquids over foods and to lift foods.
 What Is It

COOKING TOOLS
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.
 What Is It

COOKING TOOLS
Plate - a broad, concave, but mainly flat vessel on
which food can be served
 What Is It

COOKING TOOLS
Whisks - are used for blending, mixing, whipping
eggs or batter and for blending gravies, sauces, and
soups
 What Is It

COOKING TOOLS
Wooden spoon - made of hard wood which are
used for creaming, stirring and mixing.
 What Is It

COOKING TOOLS
Strainer - used to strain or sift dry ingredients.
 What Is It

MEASURING TOOLS
Measuring glass - made of transparent glass or
plastic used for measuring ingredients
 What Is It

MEASURING TOOLS
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.
 What Is It

MEASURING TOOLS
Measuring spoons - consist of a set of spoons with
different sizes for measuring small quantities of
ingredients
 What Is It

MEASURING TOOLS
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.
 What Is It

EQUIPMENT
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.
 What Is It

EQUIPMENT
Microwave oven - are used for cooking or heating
food.
 What Is It

EQUIPMENT
Oven - a chamber or compartment used for cooking,
baking, heating or drying.
 What Is It

EQUIPMENT
Rice cooker or rice steamer - an automated kitchen
appliance designed to boil or steam rice.
 What Is It

EQUIPMENT
Blenders - are used to chop, blend, mix whip, puree,
grate, and liquify all kinds of food.
 What Is It
Maintaining a clean work environment is important in preventing
foodborne illness. Foodborne illness or food poisoning is caused
by consuming food contaminated with pathogenic bacteria,
toxins, viruses, and parasites. These harmful microorganisms will
continue to grow on dirty areas and then contaminate food. Not
all surfaces that looks clean is sanitary, so we must always be
sure that we clean and sanitize a work area before starting to
prepare our food. It is not enough to just use soap and other
detergents. It is also important to apply sanitation. If we will do
both cleaning and sanitizing, then we can now assure that the
area is safe for food preparation.
 What Is It

CLEANING and SANITIZING

Cleaning and sanitizing procedures must be part of
the standard operating procedures that make up your
food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to
be transferred from one food to other foods.
 What Is It
CLEANING and SANITIZING
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 cleaning 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.
 What Is It
CLEANING and SANITIZING
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 cleaning 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.
 What Is It

CATEGORIES OF CLEANING AGENTS

Detergents – Use detergents to routinely wash tableware,

surfaces, and equipment. Detergents can penetrate soil quickly
and soften it. Examples include dishwashing detergent and
automatic dishwasher detergents.
 What Is It

CATEGORIES OF CLEANING AGENTS

Solvent cleaners – Use periodically on surfaces where grease

has burned on. Solvent cleaners are often called degreasers.
 What Is It

CATEGORIES OF CLEANING AGENTS

Acid cleaners -- Use periodically on mineral deposits and

other soils that detergents cannot remove. These cleaners
are often used to remove scale in ware washing machines
and steam tables.
 What Is It

CATEGORIES OF CLEANING AGENTS

Abrasive cleaners -- Use these cleaners to remove heavy
accumulations of soil that are difficult to remove with
detergents. Some abrasive cleaners also disinfect. Clean
food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less
than every four hours. If they are not properly cleaned, food
that comes into contact with these surfaces could become
contaminated.
ACTIVITY 1. GROUP THE FOLLOWING:
Materials of COOKING
Kitchen MATERIALS
Utensils
and
Equipment
Answer Key
What I Know
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
8. TRUE
9. TRUE
10. TRUE
11. TRUE
12. TRUE
13. TRUE
14. TRUE
15. TRUE