7/8

TLE-Cookery
Quarter 1 – Module 1:
Use of Appropriate Kitchen Tools,
Equipment & Paraphernalia
TLE-Cookery – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Use of Appropriate Kitchen Tools, Equipment & Paraphernalia
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
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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

Writer: Gina L. Calingay

Editor: Renato R. Salandanan, EdD
Reviewer: Ariel S. Valencia
Illustrator: Gina L. Calingay
Layout Artist: Gina L. Calingay
Cover Design: Emmanuel S. Gimena, Jr.

Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Abucay : Ruel D. Lingad, EdD
Division Lead Book Designer : Jovanni B. Belmonte
District LRMDS Coordinator, Samal : Charito D. Corpuz
School LRMDS Coordinator : Cathren Danica E. Ricaplaza
School Principal : Soledad V. Llarina
District Lead Layout Artist, TLE_CK : Jessalyn Anne M. Linsangan
District Lead Illustrator, TLE_CK : Joana Marie S. Pineda
District Lead Evaluator, TLE_CK : Cathren Danica E. Ricaplaza

Printed in the Philippines by Department of Education – Schools Division of Bataan

Office Address: Provincial Capitol Compound, Balanga City, Bataan
Telefax: (047) 237-2102
E-mail Address: bataan@deped.gov.ph
 7/8

TLE-Cookery
Quarter 1 – Module 1:
Use of Appropriate Kitchen Tools,
Equipment & Paraphernalia
Introductory Message
For the facilitator:

Welcome to the Cookery – Grade 7/8 Alternative Delivery Mode (ADM) Module
on Use of Appropriate Kitchen Tools, Equipment & Paraphernalia!

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 assist
the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the Cookery – Grade 7/8 Alternative Delivery Mode (ADM) Module
on Use of Appropriate Kitchen Tools, Equipment & Paraphernalia!

The hand is one of the most symbolized parts of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you, as a
learner, is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!

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:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More 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.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in for you to
process what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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!

iv
 What I Need to Know

This module is designed to teach and inform students on how each kitchen tool,
equipment and paraphernalia varies from one another based on its utilization in the
process of preparing and cooking food.

At the end of this module, students are expected to:

1. Identify the kitchen tools and equipment based on their uses; and
(TLE_HECK7/8UT-0a-1)

2. Utilize kitchen tools and equipment in accordance to its function.

1
 What I Know

Directions: Choose the letter of the correct answer. Write your answers on a
separate sheet of paper.

1. It is solid, slotted or perforated which is used to lift foods as well as spoon

liquids over foods.
a. Spoon c. Soup Ladle
b. Serving Spoon d. Two-tine Fork
2. It is used to fill jars.
a. Grater c. Emery Board
b. Funnel d. Soup Ladle
3. It is a kitchen tool that is specifically designed for pulping garlic for cooking.
a. Flipper c. Funnel
b. Garlic Press d. Dredger
4. It is used to grate, shred, slice and separate foods.
a. Dredger c. Flipper
b. Colander d. Grater
5. It is a must-for-all types of kitchen tasks, from peeling an onion and slicing
carrots; to carving a roast or turkey; and is often referred to as the cook’s or
the chef’s tools.
a. Kitchen Shear c. Kitchen Knives
b. Grater d. Scoop/Dipper
6. It is used to measure solids and dry ingredients.
a. Measuring Cups c. Measuring Spoons
b. Measuring Glass d. Scoop/Dipper
7. These are used to measure smaller quantities of ingredients.
a. Measuring Cups c. Measuring Spoons
b. Measuring Glass d. Scoop/Dipper
8. It is a rubber or silicon tool used to blend or scrape the food from the bowl.
a. Scraper c. Paste Spoon
b. Potato Masher d. Spoon
9. It is a wooden or plastic board where meat and vegetable can be placed then
cut into smaller pieces.
a. Grater c. Cutting Board
b. Funnel d. Emery Board
10. It is a kitchen essential which is used for creaming, stirring and mixing and is
usually made of hard wood.
a. Serving Spoon c. Measuring Spoon
b. Pasta Spoon d. Wooden Spoon

2
 Lesson Use of Appropriate Kitchen

1 Tools, Equipment
and Paraphernalia
Food is one of the biggest aspects of any culture of every nation in the world. It is
also an undeniable fact that learning how to cook is one of the most important skills
a person can have – specially teenagers and young adults. That is why familiarizing
oneself with the tools, equipment and paraphernalia which are used in the kitchen
is a must.

Any cook should know the proper utilization of the kitchen tools, equipment and
paraphernalia in order to efficiently prepare and cook food. We must be aware that
each piece has been designed to accomplish specific job inside the kitchen.

What’s In

Direction: Identify the name of the following kitchen tools.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

3
 Notes to the Teacher
For further familiarization on different kitchen tools, equipment
and paraphernalia, the learners can search through the internet
or books.

What’s New

“ When I moved into my first apartment, my kitchen was a

sad sight and mostly included a collection of second-hand
plates, glassware, cookware, and utensils from the local
thrift store. I needed an essential kitchen tools guide, but the
internet wasn't available back then. So, I forged my way
through the best I could, and eventually what started as a
collection of odds-and-ends turned into a full-on, well-
stocked kitchen.”

- Lindsay Mattison, April 14, 2020

Do you relate to that? Have you also experienced seeing a bare kitchen and feel
that you need to have a well-stocked kitchen? These are some of the struggles
that beginners usually encounter. There are also some who experienced troubles
in the kitchen when it comes to the proper utilization of the kitchen tools and
equipment that they had managed to acquire.

In this module, the students will learn in advance the proper usage of such
kitchen tools and equipment to gear them in life and at work.

4
 What is It

The following are the utensils which are considered essential for every kitchen and
home cooks.

Baster is used in returning some poultry and

meat juices into the pan or back to the food.
Basting brushes are also used in the same
manner and are also convenient in buttering
the tops of breads upon baking.

Cans, bottles and carton opener are used in

opening food packages like tin cans. Such
openers are preferably with a smooth
operation, comfortable grip and turning knob.

Colanders or also known as vegetable

strainer is responsible for cleaning vegetables
or even straining pasta as well as tin contents.

Cutting board is usually made of plastic or

wooden board. This is where meat, fish, and
vegetables can be cut.

Dredger is a tool that is used to shake flour,

salt and pepper into foods such as meat,
poultry and fish.

5
Double boiler is used to maintain the
temperature below the boiling point as well as
to keep the food warm without the risk of
overcooking.

Emery board is used for sharpening long

knives.

Flipper is used for flipping/turning

hamburgers and other food items while frying.

Funnel is used for filling jars and is designed

into various sizes. Funnels are usually made
from stainless steel, aluminum and plastic.

Garlic press is a tool specifically designed for

the sole purpose of pulping garlic.

Graters are used for grating, shredding,

slicing and separating foods like carrots,
cabbage and cheese.

Handy poultry and roasting tools are used

in making the lifting of roasted turkey to the
serving platter without falling apart a lot
easier.

6
 `
Kitchen shears is used for opening food
packages, cutting tape or string as well as
removing labels and tags.

Measuring cups and spoons are some of the

most important items that must be found in
the kitchen. These tools must be
standardized. These are delicate and precision
instruments such that its accuracy is
dependent by its careful handling.

Note that measuring cups and spoons have different types in

accordance to its function:
Measuring Cup for Dry Ingredients – is used for measuring solids and
dry ingredients. The sizes vary from 1, ½, ¼ and ¾ cups.

Measuring Cup for Liquid Ingredients – is used for measuring liquids.

Its quantity of measure differs to that of the dry measuring cup.

Portion Scales – are used for weighing a portion of a serving ranging

from one ounce to one pound.

Scoops/Dippers – are used for measuring a serving of soft foods.

Spoons – are used for measuring small quantities of ingredients like one
tablespoon.

Household Scale – unlike the portion scale, this type of scale is used to
weigh heavier and larger quantities of ingredients, usually in kilograms.

Pasta spoon or also known as server is

used for transferring cooked food (like
pasta) to a waiting plate without mess.

Potato masher is used for mashing soft

cooked vegetables like potatoes, turnips
and carrots.

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Rotary eggbeater is a gear-driven tool
that is used for beating small amount of
eggs.

Scraper is a tool made of rubber or

silicon used for blending and scraping
food from the bowl.

Seafood serving tools are used for

cleaning and removing the shell of its
seafood.

Serving spoons are small, shallow bowl

on a handle that are used for serving and
preparing food.

Serving tongs enables the cook to easily

grab and transfer large food items such
as poultry and meat portions.

Soup ladle is for serving soup and stews

as well as on gravy and dessert sauces.

Kitchen knives are important for all

types of kitchen tasks. These are used
for peeling, slicing and carving foods.
Kitchen knives are often referred to as
the cook’s or chef’s tools.

8
 Note that there are different kinds of knives each with its own
specialization:
Butcher Knife – is used for sectioning raw meat, poultry and fish. Butcher
knife can be used as a cleaver to separated joints and cut bones.
French Knife –is basically used for chopping, dicing and mincing food.
Roast Beef Slicer – is used for slicing thick solid cuts of meats such as
roasts and hams.
Boning Knife – is for filleting fish as well as removing raw meat to its bone.
Fruit and Salad Knife – is for preparing vegetables and fruits for salads.
Spatula – is used for leveling-off ingredients when measuring; as well as
spreading frostings and sandwich fillings.
Citrus Knife – is specifically designed for sectioning of citrus fruits. Its
blade is two-sided and serrated.
Paring Knife – is a type of knife has blades which are short and concave
with hollow ground and is used for peeling and sectioning fruits and
vegetables.

Spoons are used to spoon liquids, lift

foods and are usually made of stainless
steel or plastic.

Temperature scales are used for

measuring heat intensity. There are
varieties of thermometer that are used
for different purposes in food
preparation.

Two-tine fork is for holding meats while

slicing as well as for turning solid meat
pieces for browning and cooking.

Vegetable peeler is for scraping

vegetables like potatoes and carrots; as
well as for peeling fruits.

9
Whisk is for blending, mixing and
whipping eggs. The beater is made of
steel wires that are looped and twisted
together thus forming a handle.

Wooden spoons has always been a

kitchen essential due to its usefulness.
It is made of hard wood.

On the other hand, the more complicated tools are known as equipment. It
may refer to small electrical appliance such as blenders and oven; or large, power-
operated equipment like refrigerators.

Refrigerator/Freezer is an insulated
box equipped by a refrigeration unit
maintaining the temperature for food
storage. This equipment prevents
bacterial infections from foods.

Auxiliary equipment is commonly

used in big establishments. Examples of
these types of equipment are griddles,
fryers, broilers and coffee makers.

Microwave ovens helped greatly by

allowing cooks to prepare foods ahead of
time, frozen during slack periods and
were cooked or heated quickly on
microwave ovens.

Blenders are used for chopping,

blending, mixing, whipping, grating and
liquefying all kinds of food. It is also
used for making puree.

10
 What’s More

Direction: Identify the tools or equipment being described in the statements

below.

1. It is used to level-off ingredients when measuring dry ingredients.

2. It is an essential utensil for various tasks from cleaning vegetables
to straining pasta or tin contents.
3. It makes the task of cleaning seafood and removing the shell easier.
4. It is used for whipping eggs or batter.
5. It is used for mashing cooked potatoes, turnips, carrots and other
soft cooked vegetables.
6. It is used for returning some of the meat or poultry juices from the
pan back to the food.
7. It is used to slice roasts, ham and other thick solid cuts of meat.
8. It is used to measure heat intensity.
9. It is used to hold meat while slicing.
10. It is used to scrape vegetables such as carrots and potatoes; as well
as peel fruits.

What I Have Learned

Direction: Fill in the blanks with the appropriate kitchen tool or equipment
being defined.
is used for beating small amount of eggs or batter.

is used to transfer cooked pasta to a waiting plate without mess.

is used to weigh large quantity of ingredients in kilograms.

is used to grab and transfer larger food items.

is used to fillet fish.

is used to prepare salad greens, vegetables and fruits.

is used for serving soup or stews.

is used to core, peel and section fruits and vegetables.

is used for creaming, stirring and mixing.

is used to keep the temperature below boiling point.

11
 What I Can Do

Upon learning the proper uses of different kitchen tools and equipment, it is time
for you to put it into actual work.

Demonstrate what you have learned by performing a simple food preparation and
cooking. You may watch and observe your parents as they prepare your meal. Or you
could try frying an egg or a pancake. Make sure that you are guided by your parents
or your guardian when you do this. Be careful in utilizing the different tools.

Assessment

Directions: On your notebook, list down all the utensils and equipment you can
find in your kitchen and identify their uses. Follow the format below.

Kitchen Utensils Uses

12
 Additional Activity

Direction: Rearrange the letters to form the correct word. The given definitions
below will serve as your clues.

1. I N G M E A S U R G L A S S
– used to measure the liquid ingredients

2. T I O N P O R S A C L E
– used to weigh serving portion from one ounce to one pound

3. E R F R G I E R A T O R
– necessary in preventing infections from food

4. L B N E D E R
– used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food

5. R E P P E F L
– used for turning hamburgers and other food items

6. E R E D G D R
– used to shake flour, salt and pepper on meat, poultry and fish

7. R G A T E R
– used to grate, shred, slice and separate foods

8. C S R A P E R
– used to blend or scrape food from the bowl

9. P O O S N
– used to spoon liquids over foods as well as for lifting foods

10. P A S L T U A
– used to spread frosting and sandwich fillings

13
 14
Additional Activity
1. Measuring Glass 6. Dredger
2. Portion Scale 7. Grater
3. Refrigerator 8. Scraper
4. Blender 9. Spoon
5. Flipper 10. Spatula
What I Have Learned
1. Rotary Egg Beater 6. Fruit and Salad Knife
2. Pasta Spoon 7. Soup Ladle
3. Household Scale 8. Paring Knife
4. Tong 9. Wooden Spoon
5. Boning Knife 10. Double Boiler
What’s More
1. Spatula 6. Baster
2. Colander 7. Roast Beef Slicer
3. Seafood Serving Tool 8. Temperature Scale
4. Whisk 9. Two-tine Fork
5. Potato Mashe 10. Peeler
What’s In What I Know
1. Butcher Knife 6. Baster 1. A 6. A
2. Dredger 7. Double Boiler 2. B 7. C
3. Measuring Cups 8. Whisk 3. B 8. A
4. French Knife 9. Soup Ladle 4. D 9. C
5. Funnel 10. Spatula 5. C 10. D
Answer Key
References
DepEd.K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module: Commercial Cooking.pp 8-13.
"The Importance Of Cooking – The Daily Utah Chronicle". The Daily Utah
Chronicle, 2020. https://dailyutahchronicle.com/2017/01/16/the-
importance-of-cooking/.
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Open Eats, 2020. https://www.wideopeneats.com/10-essential-kitchen-
tools-every-starter-kitchen-needs.
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Flare". Wallpaperflare.Com, 2020.
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https://commons.wikimedia.org/wiki/File:Colander_(PSF).jpg.
"Cutting Board 1080P, 2K, 4K, 5K HD Wallpapers Free Download | Wallpaper
Flare". Wallpaperflare.Com, 2020.
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https://commons.wikimedia.org/wiki/File:Kitchen-spatula.jpg.

15
"File:A Garlic Press Isolated On White Background 02.Jpg - Wikimedia Commons".
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2
"Cooking Spoon Wooden". Pixabay.Com, 2020.
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appliances-set_6415500.htm.

3
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph