Republic of the Philippines

Department of Education
Region III
Division of Pampanga
Archdiocese of San Fernando Educational System
St. Nicholas Academy: Center of Catholic Education, Inc.
Macabebe, Pampanga
Government Recognition No. E– 023 s. 2019

Module
in
T. L. E. Grade 9
( First Quarter – Week No.1)
Name:
Grade & Section: Grade 9-
Teacher: Ms. Erika P. Cunanan
PHILOSOPHY VISION MISSION CORE
OF VALUES
The St. Nicholas Academy: CCEI is To adopt and
EDUCATION
a Catholic Archdiocesan implement the Faith
Catholic Educational Community centered in Philippine Service and
Education is the person and message of Jesus Catholic Excellence
Formation, Christ, animated by Gospel Values, Schools
Mediation and and guided by Church Teachings Standards.
Transformation. and Practices.
Module in Technology and Livelihood Education Grade 9 – Quarter 1 Week 1
MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 9 – Q1 WEEK 1
LESSON 1– KITCHEN TOOLS, UTENSIL AND EQUIPMENT
LESSON OBJECTIVES
At the end of the lesson, the students can:
1. Utilize appropriate kitchen tools, equipment, and paraphernalia
2. Identify types of tools, equipment, and paraphernalia
3. Describe the various types of kitchen tools, equipment, and paraphernalia

DISCUSSION

What Do You Already Know?

Let us determine how much you already know about utilizing kitchen tools and equipment. Take this test.
PRE-TEST LEARNING OUTCOME 1 (google.com)

Materials of kitchen utensils and equipment commonly found in the kitchen.

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.

Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less expensive.
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.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to make sure for
long shelf life.
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.
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.
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.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails
and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are
greatly durable and cheap but may not last long.

Baster- is handy for returning some of the meat or poultry juices from the pan, back to
the food. Basting brushes can be used for the same purpose, but they are also
convenient for buttering the tops of breads and baked goods after they come out of
the oven.
Cans, bottles, cartoons opener- use to open a food tin, preferably
with a smooth operation, and comfortable grip and turning knob.
Colanders- also called a vegetable strainer are essential for various
tasks from cleaning vegetables to straining pasta or tin contents.
Cutting Boards- a wooden or plastic board where meats and vegetables can be cut.
Dredgers- used to shake flour, salt, and pepper on meat, poultry, and fish.
Double boiler- used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.
Emery boards/sharpening steel- used to sharpen long knives.
Flipper- use for turning hamburgers and other food items
Funnels- used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic
Garlic Press- is a kitchen tool which is specifically designed for the purpose of pulping
garlic for cooking.
Graters- used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
Kitchen Shears- They are practical for opening food packages, cutting tape or string to
package foods or simply to remove labels or tags from items.

“ Homo Pro Aliis, I am a Person for others.”

 Module in Technology and Livelihood Education Grade 9– Quarter 1 Week 1
Measuring Cups, Spoons- Measuring tools are among the most important items found in any
kitchen, since
consistently good cooking depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home kitchen.

Pasta Spoon or Server- is use to transfer a little or much cooked pasta to a waiting plate,
without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles;
you can use a large slotted serving spoon for short pastas.

Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.

Rotary eggbeater- used for beating small amount of eggs or batter. The beaters should be
made up of stainless steel, and gear driven for ease in rotating

Scraper- a rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or flippers

Serving Tongs enables you to more easily grab and transfer larger food items, poultry or
meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate.

Soup Ladle is used for serving soup or stews, but can also be used for gravy, dessert sauces or other
foods. A soup ladle also works well to remove or skim off fat from soups and stews.

Temperature Scales -used to measure heat intensity.

Two-tine fork - used to hold meats while slicing, and to turn solid pieces of meat while browning
or cooking Made of stainless steel and with heat-proof handle.

Vegetable peeler- used to scrape vegetables, such as carrots and potatoes and to peel fruits. The
best ones are made of stainless steel with sharp double blade that swivels.

Whisks for Blending, Mixing - used for whipping eggs or batter, and for blending gravies, sauces,
and soups.

There are many kinds of knives, each with a specialized use:

· Butcher knife – used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small
joints or to cut bones. Butcher knives are made with heavy blade with a saber or flat grind
· French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
· Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
· Boning knife – used to fillet fish and to remove raw meat from the bone
· Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
· Spatula – used to level off ingredients when measuring and to spread frostings and sandwich fillings
· Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
· Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.
Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer,
or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens,
refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food
establishment.
Refrigerators/Freezers are necessary in preventing bacterial infections from foods.
Microwave Ovens- 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
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

“ Homo Pro Aliis, I am a Person for others.”

 Module in Technology and Livelihood Education Grade 9– Quarter 1 Week 1

How much have your learned?

Find out by answering the link below!
SELF-CHECK 1.1 LEARNING OUTCOME 1 (google.com)

How do you Extend your Learning?

On your notebook list down all the utensils and equipment you can find in your kitchen.
Identify the materials of your kitchen tools and equipment. Follow the format below.

Kitchen Tool Equipment

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

How do you Apply what have you learned? Show what you have learned by doing this activity.
Role Playing
The class will be divided into 5 groups. Each group will prepare a short skit demonstrating the proper use of
kitchen utensils.

How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it is your learning at stake!

Score/ Rate
Demonstrated and identified 15 kitchen utensils 15
Demonstrated and identified 14 kitchen utensils 14
Demonstrated and identified 13 kitchen utensils 13
Demonstrated and identified 12 kitchen utensils 12
Demonstrated and identified 11 and below kitchen 11 and below
utensils

“ Homo Pro Aliis, I am a Person for others.”

Module in Technology and Livelihood Education Grade 9– Quarter 1 Week 2
MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 9 – Q1 WEEK 1
LESSON 2: PREPARE APPETIZER
LESSON OBJECTIVES
At the end of the lesson, the students can:

1. identify the origin of appetizer

2. perform Mise en place
3. prepare a range of appetizers
4. present a range of appetizers

DISCUSSION
History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third century B.C. They would
serve sea urchins, cockles, sturgeon, and garlic. However they were unpopular to start as these tiny meals
weren't followed up with a main course, leaving everyone hungry and wanting more. It wasn't until the
nineteenth century that appetizers truly caught on, as meals evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that typically contained alcohol.
In addition to inciting hunger like food appetizers, the purpose for aperitifs were also meant to help with the
imminent digestion process. These drinks would be shared from a single glass and passed around the table to
all members of the eating party. Aperitifs are still utilized today, typically with the company of food
appetizers.
The word itself, "appetizer," starting being used in the Americas and England in the1860s, though it's only
reason for existence was to have a word with more of a local flavor than "hors d'oeuvres." For a time,
appetizers would be served between the main course and dessert as a refresher, but by the twentieth century
they had taken their place as a precursor to the main course.
On the other hand it is said that appetizers are the dishes that can truly be considered Filipino because we are
best known for using our hands to eat the small finger foods that come with the first course. Appetizers can
include anything from fish to meat, nuts and chips. They are often served before dinner or at large family
lunches.
This lesson deals with the equipment used in the production of appetizers, classifications of appetizers,
identification of ingredients used for appetizers, preparation and presentation of attractive appetizers
according to enterprise standards.

Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook and in
its place. You should be able to identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easily.

Kitchen Tools and Equipment

Ball Cutter – sharp edged scoop for cutting out balls of fruits and vegetables.
Rubber spatula – used to scrape off contents of bowls
Channel knife – small hand tool in making garnishes.
Spatula – used for manipulating foods like spreading.
Zester – used to remove zest or citrus peels in thin strips.
Butter curler – used for making butter curls.
Chiller – for keeping cold foods chilled for service.
Oven – for baking
Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to retain some
mixture.

Activity: Pick and Tell

Strips of papers with the names of the following tools and equipment below will be placed in a glass bowl.
Each student will be asked to pick one and explain its uses in the preparation of appetizer.
1. Cutting board 6. Chiller
2. Rubber scraper 7. Colander
3. Paring knife 8. Oven
4. Zester 9. Wire whisk
5. Spatula 10. French knife.

“ Homo Pro Aliis, I am a Person for others.”

 Module in Technology and Livelihood Education Grade 9 – Quarter 1 Week 2

Criteria 4 3 2 1
Clear Exceptionally Generally clear, Lacks clarity, Unclear,
clear, easy to able to follow difficult to follow impossible to
follow follow
Concise The explanation The explanation The explanation The explanation
posed and methods posed and methods posed and methods posed and methods
used are advanced. used are used are somewhat used are
appropriate. simple. inadequate.
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation. explanation misconception on
the explanation
Relevant Highly relevant Generally relevant Somewhat relevant Irrelevant
You are doing great! You can proceed to the next topic about appetizers.

Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or
appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce
and stimulate one’s appetite. It gives appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small quantities, Fresh vegetable
and salads, fruits, or meat or even fish can be made into appetizers., level off with a spatula.

Classification of Appetizers:
1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings. It may be in the form of a fruit or vegetable juice mixed with little alcoholic
beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.

2. Hors D’ Oeuvres-is is small portion of highly seasoned foods, it is a combination of

canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual
plate when guests are seated. Sometimes this is simply placed on a platter and passed
around. Hors d’oeuvres are served cold or hot.

3. Canapé- are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish,
or meat then deep-fat fried. It is a finger food consisting of three parts: a base, a spread
or topping and garnish. They could be served hot or cold. There are no set recipes for
the making of canapés.

4. Relishes/Crudités- are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape
dish.

5. Petite Salad- are small portions and usually display the characteristics found in most
salad.

6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dip. It mustnot
be so thick that it cannot be scooped up without breaking the chip or crackers, but it
must be thick enough to stick to the items used as dippers.

7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing taste
and delicious flavor. For example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks inserted
in them. Since appetizers should always easy to pick up with the fingers, it should
never be drippy or messy so you need to avoid certain fruits or veggies (for example, chunks of avocado
or watermelon are probably not the best appetizer choices).
“ Homo Pro Aliis, I am a Person for others.”
 Module in Technology and Livelihood Education Grade 9– Quarter 1 Week 2
8. Anything, Smaller- are varieties of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little mess.
If you want to serve your favorite homemade sausages, cut them into small pieces, wrap
them with a small piece of pastry shell and bake. Or, serve your favorite baked sweet
potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham
and cheese are another good option.

Canapés
Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast,
or pastry easily handled and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and
crispness to the canapé.

2. Spread - placed on top of the base so the garnish sticks to it without falling off.
Three types of spreads

a.) Flavored butter – made from softened butters with flavorings.

b.) Flavored Cream Cheese-made from flavored butters, except cream cheese
substituted for the butter. Mixture of cream and butter can be used.
c.) Meat or Fish salad spreads – made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite.

3. Garnish – any food item or combination of items placed on top of the spread
which usually gives color, design, and texture or flavor accent to the canapé.
1.
Guidelines for Assembling Canapés
1. Good mise en place is essentials.
In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of
time so that final assembly may go quickly and smoothly.

2. Assemble as close as possible to serving time.

Bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a tray, cover
them lightly with plastic and held for a short time under refrigeration. Safe food handling and storage must be
observed.

3. Select harmonious flavor combinations in spreads and garnish such as:

Mustard and ham Tuna salad and capers
Lemon butter and caviar Anchovy butter
Pimiento cream cheese and sardines hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor.

A bland canapé has little value as an appetizer.

5. Use high quality ingredients.

Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.

6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one. Be sure that canapés hold together and
do not fall apart in the customers hands.

7. Arrange canapés carefully and attractively on trays.

Each tray should carry an assortment of flavor and textures, so there is something for every taste.

“ Homo Pro Aliis, I am a Person for others.”