TLE 8

First Quarter – Module 1

BAKING TOOLS AND EQUIPMENT
SIMPLIFIED MELC-BASED BUDGET OF LESSON

August 23-27, 2021

Performance Standard:
1. The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures
MELCs:
1. Utilize appropriate kitchen tools, equipment, and paraphernalia; TLE_HECK7/8UT-
0a-1
Duration: 2 weeks
Value Focus: Stewardship
Day 1 Day 2
 What is the  How will you classify
difference between kitchen tools,
tool and equipment? equipment, and
 What are the paraphernalia?
different kitchen  Which tools belong to
tools, equipment, measuring and
and paraphernalia? weighing tools?
 Which tools belong to
cutting, slicing,
chopping, paring and
pounding?
 Which tools belong to
mixing, blending,
straining, and
Activity:
*Familiarize oneself with the
rolling?
kitchen tools, equipment, and  Which tools belong to
paraphernalia holding, lifting, and
scooping?
Activity:
*Classify the tools found in the
kitchen
- give examples in every
classification
Day 3
 What are the uses
of the different
measuring and
weighing tools?
 What are the uses
of the different
cutting, slicing,
chopping, paring
and pounding?
 What are the uses
of the different
mixing, blending,
straining, and
rolling?
 What are the uses
of the different
holding, lifting,
and scooping?
Activity:
*Give the uses of the
different kitchen tools and
equipment

INTRODUCTION
As a beginning lesson in cooking, it is important to be familiar with kitchen
tools and equipment. Are you familiar with some of them? Do you know how to use
each properly? Have you tried cleaning and storing them? If your answer is no,
then this is the right time to start.
*What are those things?
*Where can you find that tools and equipment? Who do you think uses it?

What is the difference between kitchen equipment and kitchen utensils?

Equipment is usually powered by electricity or gas, like your refrigerator or oven.
Utensils
are tools you use to cook with, like your spoon, fork, knives, cutting board, trivet,
etc.
Below are the different tools and equipment commonly found in the kitchen.
Measuring tools Weighing Tools
Tools for Cutting,Slicing, Chopping, Tools for Mixing, Blending,
Paring, and Pounding Straining, and Rolling
Tools for Holding,Lifitng, and Scooping
 Direction: Identify the name of the tools and equipment given below.

1._____________ 2._______________3._________________ 4._________________

5.___________ 6.______________ 7.________________ 8._________________

9.________________________ 10._________________________

Direction: Give the following uses of the given kitchen tools.

1. Colander
2. Flippers
3. Measuring cups and spoon
4. Grater
5. Peeler
6. Serving tongs
7. Wooden ladle
8. Kitchen shears
9. Kitchen knives
10. Scrapper

 Types of kitchen tools and utensils according to use are measuring and
weighing tools, tools and aids for cutting, chopping, and pounding; tools for
mixing, blending, straining, and rolling; and tools for holding, lifting, and
scooping.
 Remember to always familiarize the different uses of the kitchen tools for
your own safety and knowledge.

References
 Urbiztondo, L. A. (Revised Edition 2018). Learning and Living in the 21st
Century. 856 Nicanor Reyes Sr. St., Sampaloc Manila: Rex Book Store.

 https://docs.google.com/viewer?
a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxzb2xzMTIzNDU2fGd4OjYyYm
RjZDAyNWM2YTc2ZTQ

Disclaimer: The school and the teachers do not claim any rights or ownership of the information found in the
learning packet or module. It is a compilation from different resources which is listed in the reference section. This
is solely for educational purposes only.
 TLE 8
Name of Student: _________________________________ Grade Level: ______
First Quarter – ModuleSection:
Name of Teacher: _________________________________ 1 __________
BAKING TOOLS AND EQUIPMENT
ANSWER SHEET

Direction: Identify the name of the tools and equipment given below.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Direction: Give the following uses of the given kitchen tools.

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

*Note: Submit this page to your subject teacher.