Republic of the Philippines

Department of Education
Region IVA- CALABARZON
SCHOOLS DIVISION OF LAGUNA
District of Pila
Linga National High School
Brgy. Linga, Pila, Laguna

Name of Learner___________________________________________ Date: _________________________

Grade & Section:___________________________________________ Teacher: _______________________

QUARTER 3 - MODULE 1 - WEEK1 - 3

Date ___________________

WEEKLY HOME LEARNING ACTIVITY PLAN

MODULAR LEARNING DELIVERY MODALITY

TLE - 8 COOKERY

School Linga National High School Grade Level Grade 8

Teacher
Contact
Lesson Number
Exemplar Module No. 1
Teaching
Quarter 3 Week No. 1-3
Date
No. of Days 12
Momday Tuesday TLE Cookery 7/8
Teaching Monday /
7:30 - 8:30 12:30 - 1:30 Reference Module 1 PIVOT IV-A
Time Tuesday
9:00 - 12:00 2:00 - 5:00 Learner’s Material

For Learner:
● The learner will answer and perform the given activity/ies following the given
sequence on the given schedule.
For Parents:
● To ensure proper coaching and mentoring will be provided to learner, the
parents/guardian are requested to assist the child while performing in their
activity sheets. Checking the written and or performance tests/activities based
on the key to correction. Activity/ies with no key to correction should be
MODE OF DELIVERY:
checked by the teacher. Write the score/s and initial or sign in the space
provided after each activity/ies.
Note:
● This activity sheet/s serves as Weekly Home Learning Plan (WHLP) and
Individual Learning Monitoring Plan (ILMP) for students and for
parents/Guardian.
● It will be distributed weekly (every Friday) and to be submitted/returned to the
teacher after each week (Friday).

Lesson 1: Appropriate Kitchen Tool, Equipment and Paraphernalia

Appropriate Kitchen Tool, Equipment and Paraphernalia

DEVELOPMENT
Learning Task No. 1:
Identify the word/s in each of the following statements. Write your answer on the space provided for.

____________________________ 1. It is the most popular, lightweight, attractive and less expensive materials of kitchen
utensils and equipment.
____________________________ 2. A more complicated tool that may refer to a small electrical appliance.
____________________________ 3. A kitchen tool which is specifically designed for pulping garlic for cooking.
____________________________ 4. It is used to grate, shred, slice and separate foods.
____________________________ 5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
____________________________ 6. It is used to measure solids and dry ingredients.
____________________________ 7. These are used to measure smaller quantities of ingredients.
____________________________ 8. A rubber or silicone tools to blend or scrape the food from the bowl.
____________________________ 9. A special coating applied to the inside of some aluminum or steel p o t s and pans that
helps food from not sticking to the pan.

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____________________________ 10. A kitchen essentials used for creaming, stirring, and mixing that m a d e of a hard
wood.

Learning Task No. 2: Write the letter of the correct answer.

__________ 1. Essential for various tasks from cleaning vegetables to straining pasta.
A. colanders B. cutting boards C. dredgers D. flippers
__________ 2. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. funnel B. double boiler C. graters D. garlic press
__________ 3. Used to peel an onion and slice a carrot.
A. handy poultry and roasting tools C. kitchen shears
B. kitchen knives D. Peeler
__________ 4. Used for serving soup or stews. It is also used to remove or skim off fat from soup and stew.
A. serving tongs B. soup ladle C. serving spoon D. seafood tools
__________ 5. Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
A. microwave C. refrigerator
B. blender D. whisks

ENGAGEMENT
Learning Task No. 3: Identify the name of each tool/equipment. Choose from the words inside the box below. Write its
functions and importance/uses at home.

Answers:
1. ___________________________
2. ___________________________
3. ___________________________
4. ___________________________
5. ___________________________

Learning Task No. 4: Define the following materials where the kitchen tools, equipment and paraphernalia are being
made.

1. Cast Iron
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
2. Glass
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
3. Aluminum
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________

4. Stainless steel
_______________________________________________________________________________________________
_______________________________________________________________________________________________

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 _______________________________________________________________________________________________
5. Ceramic and heat proof glass
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
6. Plastic and hard rubber
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________

Learning Task No. 5: Put a check (√) mark if the statement is correct and an (X) mark if incorrect.

__________ 1. Utensils need to be thoroughly washed in cold soapy water.

__________ 2. Follow the instructions on the sanitizer’s container carefully.
__________ 3. All utensils must then be thoroughly dried before they are re-used.
__________ 4. Cleaning will remove most of the dangerous bacteria present in the utensils.
__________ 5. Chemical sanitizer or very hot water were used in absence of dishwasher.

ASSIMILATION

Learning Task No. 6: Read and analyze each statement below. Write T if the statement is correct and F if it is wrong.
__________ 1. Correct storing of cleaning equipment is necessary to eliminate the bacteria that will grow right on or in
them.
__________ 2. Clean and store the equipment correctly after every use.
__________ 3. Cleaning is an effective way to kill the microscopic organisms on tools, equipment and kitchen premises.
__________ 4. Cleaning cloth is an example of cleaning equipment.
__________ 5. Never put equipment away unless it's ready for the next day's use.

Learning Task No. 7: Arrange the following steps chronologically. Use A for the first step, B for second, C for third, D
for fourth and E for the last step.

__________ 1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop out and wipe
across your kitchen floors.
__________ 2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
__________ 3. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down
surfaces with a cleaning rag.
__________ 4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to absorb odor
and keep the kitchen smelling fresh.
__________ 5. Make an all-purpose cleaner in a spray bottle.

Learning Task No. 8: Write the advantage (s) and disadvantage (s) of the following chemical sanitizers.

Sanitizer/ Disinfectant Advantage(s) Disadvantage(s)

1. Chlorine

2. Iodine

3. Alcohol

4. Hydrogen Peroxide

5. Formaldehyde

ASSESMENT: WEEKLY TEST

APPROPRIATE KITCHEN TOOL, EQUIPMENT AND PARAPHERNALIA

Direction: Read the following questions carefully. Write the letter of the correct answer on the space before
the number.

__________ 1. It is the most popular material used for tools and equipment but is more expensive.
A. stainless steel B. Aluminum C. Glass D. Cast Iron
__________ 2. It is used for turning hamburgers and other food items.
A. Flipper B. Funnel C. Grater D. Cutting boards
__________ 3. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Graters B. Funnel C. Flipper D. Cutting boards

__________ 4. It is used to sharpen long knives.

A. Emery boards/sharpening steel C. Kitchen Shears
B. Scraper D. Soup Ladle

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__________ 5. A rubber silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or
flippers.
A. Scraper B. Kitchen Shears C. Funnel D. Graters
__________ 6. It is practical for opening food packages, cutting tape or string to package foods or simply remove labels
or tag from items.
A. Scraper B. Funnel C. Kitchen Shears D. Graters
__________ 7. A more complicated tool that may refer to a small electrical appliance.
A. Flipper B. Funnel C. Equipment D. Soup ladle
__________ 8. It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
A. Microwave oven B. Flipper C. Blender D. Cutting boards
__________ 9. It is a machine for cleaning dishware and cutlery automatically.
A. Microwave oven B. Blender C. Dishwasher D. Refrigerator
__________ 10. It is used to eliminate loose soil and dust from carpet surfaces and even hard surfaces.
A. Floor polisher B. Carpet Sweeper C. Vacuum Cleaner D. Broom
__________ 11. It is used for fine and flat surfaces like vinyl and wood. A stick broom is ideal for rough surfaces like
grounds.
A. Floor Mop B. Soft Broom C. Caution Sign D. Sponges
__________ 12. It is used on mineral deposits and other soils that detergents cannot remove.
A. Detergents B. Acid Cleaners C. Solvent Cleaners D. Sponges
__________ 13. It is used to routinely wash tableware, surfaces, and equipment. Examples are bar soap and
dishwashing liquid.
A. Acid Cleaners B. Detergents C. Solvent Cleaners D. Sponges
__________ 14. It is a warning sign to alert people that the floor is wet and slippery, and they should not step on it.
A. Floor mop B. Dust mop C. Detergents D. Caution Sign
__________ 15. It is used to pick up dirt and particles from carpet.
A. Vacuum Cleaner B. Floor polisher C. Mop D. Carpet Sweeper

DAILY STUDY LOG SHEET

Date Lesson Activity No. Completion Time Score Remarks

Learning Task 1

Learning Task 2

Learning Task 3

Learning Task 4

Learning Task 5

Learning Task 6

Learning Task 7

Learning Task 8

Assessment

Checked for Recording:

Name & Signature of Teacher:__________________________________________ Date: _____________

OBSERVATIONS/PRAISEREPORTS/QUESTIONS
(Parent/Guardian/Students: Please write your comments.)
___________________________________________________________________________________________________________________________________
___________________________________________________________________________________________________________________________________
____________________________________________

Parent’s Signature:___________________________________ /Date: ____________________