Technology and Home Economics

Learning Activity Sheet in Cookery 7/8

Quarter 1- Week 1

TOOLS, EQUIPMENT, AND

PARAPHERNALIA

Prepared by :

JANELENE C. BANDAO

CAR Schools Division of Mountain Province

Tadian District Am-am National High
School

Republic of the Philippines

Department of Education
 Cordillera Administrative Region
Schools Division of Mountain Province

Published by the
Learning Resource Management and Development System

COPYRIGHT NOTICE
2020
Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the

Philippines. However, prior approval of the government agency of office
wherein the work is created shall be necessary for exploitation of such work
for profit.”

This material has been developed for the implementation of K-12 Curriculum through
the Curriculum Implementation Division (CID)—Learning Resource Management and
Development System (LRMDS). It can be reproduced for educational purposes and
the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement or a supplementary work are permitted provided all
original work is acknowledged and the copyright is attributed. No work may be
derived from this material for commercial purposes and profit

PREFACE

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 This module is a project of the Curriculum Implementation Division particularly
the Learning Resource Management and Development Unit, Department of
Education, Schools Division of CAR which is in response to the implementation of
the K to 12 Curriculum.

This Learning Material is a property of the Department of Education- CID,

Schools Division of CAR. It aims to improve students’ performance specifically in
English.

Date of Development September 2021

Schools Division of Mountain Province
Resource Location: Am-am National High School (Tadian District)
Technology and Livelihood Education
Learning Area:
7/8
Grade Level:
Learning Activity Sheet
Learning Resource Type:
English
Language:
2021
Copyright:

CONTENT STANDARDS:
The learner demonstrates understanding on the use of tools, equipment and
paraphernalia in cookery.
PERFORMANCE STANDARDS:
Kitchen tools and equipment are identified based on their uses.
Kitchen tools and equipment are used in accordance with its function
MOST ESSENTIAL LEARNING COMPETENCIES:
- TLE_HECK7/8UT-0a-1Utilizes appropriate kitchen tools,
equipment, and paraphernalia
QUARTER/WEEK: Q1/W1

ACKNOWLEDGEMENT
The developer wishes to express her gratitude to those who help in the
development of this learning material. The fulfillment of this learning material would
not be possible without these people who gave their support, helping hand and
cooperation:

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 The teachers and school head of Am-am National High School, for the
unending guidance, motivation and giving of suggestion for the betterment in
completing this module.
My family who always understand and give me more time to finish this
learning materials; and
Most of all, Our Almighty God for giving me strength, knowledge and wisdom
to use in making this module.
Thank You Very Much!

J. C. B.
Developer
DIVISION LRMDS STAFF

NIKKI T. MACABEO ANDRES M. CUYASAN

Librarian II Project Development Officer II

DIVISION EVALUATOR

JOAN B. ANGWAY AGRIFINA M. LUMPISA JOCELYNP.

SAMIDAN
Teachers Evaluator EPS-EPP/TLE EPSvr – LRMDS

CONSULTANTS

KHAD M. LAYAG, Ed,D.

Chief, Curriculum Implementation Division

VIRGINIA A. BATAN, CESE

OIC, Assistant School Division Superintendent

SALLY B. ULLALIM, CESO V

Schools Division Superintendent

TABLE OF CONTENTS

Copyright Notice ii

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Preface iii

Acknowledgement iv

Table of Contents v

Page

Title Page………………………………………………………………………. 1
Learning Competency………………………………………………………….. ….
2

Background Information for

Learners……………………………………………………………………………. 2

Activities……………………………………………………………………………..
7

Guide Question…………………………………………………………………… 8

Reflection…………………………………………………………………………. 8

References for Learners………………………………………………………… 9

Key Answer……………………………………………………………………….. 9

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 Technology and Home Economics

LEARNING ACTIVITY SHEET in Cookery - Exploratory

Quarter 1 – Week 1

TOOLS, EQUIPMENT, AND

PARAPHERNALIA

Prepared by
JANELENE C. BANDAO

CAR Schools Division of Mountain Province

Tadian District Am-am National High school
Name of Learner: ____________________________ Date: ________________
Grade Level: ___________________ Section: _____ Score: __________________

LEARNING ACTIVITY SHEET TOOLS, EQUIPMENT, AND

PARAPHERNALIA

I. Learning Competency with Code

➢ LO 1 Utilizes appropriate kitchen tools, equipment, and paraphernalia -
TLE_HECK7/8UT-0a-1
1.1. identify types of tools, equipment, and paraphernalia

II. Background Information for Learners

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, 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.

COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS 1.

Kitchen Knives
- There are different kinds of knife, each with a purpose in cooking.

https://images.app.goo.gl/39oC9Rk2WpLvkxXq9

A. Butcher knife – a large, bladed knife used for cutting meat.

B. Chef’s knife – a device known as cook’s knife.
C. Oyster knife – used to pry open the hard shell of an oyster or clam to
remove the meat
D. Boning Knife – used mostly for filleting fish or to remove meat from the
bone
E. Cleaver knife – can take on heavy vegetables like different varieties of
squash and root vegetables with more force than a chef's knife or santoku

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 knife. Aside from breaking down tendons and bones, cleavers can also be
used for pounding, mincing, dicing, and slicing of a variety of other foods
F. Paring knife – used to peel and section vegetables and fruits.
Another one is chopping board, how many chopping boards do you have at home?
Did you know that there also types/colors of chopping board?

2. Cutting Boards - cutting boards

are often made of wood, plastic, or
cork where meats and vegetables
can be cut Color coding of cutting
boards
A. Green – fruits and vegetables
B. Red – meat
C. Blue – fish
D. White – cooked foods

3. Cookware consists of pots and pans used in the cooking process. There are
several types with uses. What are the kinds of cookware do you have at home?
When preparing dishes, did you know that they have different purposes and
functions?

Types of Cookware

Steamer
Double Boiler

A. Saucepan – is a low sided cooking pot with one long handle that is
intended to be used on top of the stove to cook food that requires boiling.
B. Stockpots - are large, deep, straight-sided pots for preparing stocks and
simmering large quantities of liquids.
C. Sauté Pan – is similar in appearance to a frying pan or skillet except that
instead of flat flared sloping side, it is about two to three inches high for
frying.
D. Double boiler – is a cooking utensil with two saucepans that fit together.
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E. Steamer – is a covered pot with an inside strainer that is used to cook food
with steam.
F. Frying pan – is a pan used for frying, searing and browning foods.
G. Wok – is a versatile round bottomed cooking vessel originated in China
which is ideal for stir frying.

Utensils/Tools
1.

A baster is handy for returning some of the meat or

poultry juices from the pan, back to the food.

2.
Cans, bottles, cartoons opener use to open a food
tin, preferably with a smooth operation, and
comfortable grip and turning knob.

3.
Colanders also called a vegetable strainer are
essential for various tasks from cleaning vegetables
to straining pasta or tin contents.

4.
Flipper use for turning hamburgers and other food
items

Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking.
5.
6.

Graters used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

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7.
Handy Poultry & Roasting Tools make it easier to lift
a hot roasted turkey from the roaster to the serving
platter, without it falling apart.

8.

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.

9.
Measuring Cups, Spoons Measuring tools are
among the most important items found in any
kitchen, since consistently good cooking depends
upon accurate measurements.

10.
Pasta Spoon or Server is use to transfer a little or
much cooked pasta to a waiting plate, without
mess.

11.

Potato Masher used for mashing cooked potatoes,

turnips, carrots, or other soft, cooked vegetables.

12.
Scraper- a rubber or silicone tools to blend or
scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers

13.

Seafood Serving Tools make the task of cleaning

seafood and removing the shell much easier.

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 14.
Soup Ladle is used for serving soup or stews, but
can also be used for gravy, dessert sauces or other
foods.

15.
Temperature Scales - used to measure heat
intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy, or deep-fat frying.

16.

Vegetable peeler. used to scrape vegetables, such

as carrots and potatoes and to peel fruits.

17.
Whisks for Blending, Mixing used for whipping eggs
or batter, and for blending gravies, sauces, and
soups.

18.
Wooden spoons continue to be kitchen essentials
because of their usefulness for used for creaming,
stirring, and mixing.

4. EQUIPMENT
1.

Refrigerators/Freezers are necessary in

preventing bacterial infections from foods.

2. Auxiliary equipment like griddles, tilting skillets,

broilers/grills, steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting equipment (meat
slicer, food choppers, grinders) mixers and bowls,
pots and pans are utilized most in bigfood
establishments, some with specialized uses
and some are optional.

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 3.

Microwave Ovens have greatly increased their use

in the food industry.

Blenders are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance.
4.

III. Activities
Activity 1. Identification
Direction: Identify what is being asked. No. 1 is done for you.
1. _________Soup ladle____ used for serving soup or stews, but can also be
used for gravy, dessert sauces or other foods.
2. _______________________ used to measure heat intensity.
3. _______________________ used to scrape vegetables, such as carrots and
potatoes and to peel fruits.
4. _______________________ make the task of cleaning seafood and removing
the shell much easier.
5. _______________________ handy for returning some of the meat or poultry
juices from the pan, back to the food.
6. _______________________ also called a vegetable strainer
7. _______________________ use for turning hamburgers and other food items
8. _______________________ a kitchen tool which is specifically designed for
the purpose of pulping garlic for cooking.
9. _______________________ used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
10. _______________________ used for mashing cooked potatoes, turnips,
carrots, or other soft, cooked vegetables.

Activity 2. Matching Type

Direction: Match column A with column B. Choose your answers from column B and
write it in the blank.

A B
1. _____Saucepan A. used to slice small portion of ingredients,
chop, minced and dice
2. _____Stockpots B. used mostly for filleting fish or to remove
meat from the bone
3. _____Sauté Pan C. used to prepare vegetables and fruits

4. _____Double boiler D. used to peel and section vegetables and

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 fruits
5. _____Steamer E. a device known as cook’s knife
6. _____Paring knife F. covered pot with an inside strainer
7. _____Fruit and salad knife G. utensil with two saucepans that fit together

8. _____Boning Knife H. about two to three inches high for frying

9. _____French knife I. large, deep, straight-sided pots

10. _____Chef’s knife J. low sided cooking pot with one long handle

K. a large, bladed knife used for cutting meat

IV. Guide Question

1. As a future chef in a prestigious hotel and restaurant, why do we need to
identify the different tools, equipment and paraphernalia used in cooking?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

2. How does sauté pan and frying pan differ?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

RUBRICS/CRITERIA
5- Content is clear, focused, and consistent
4- Content is clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

V. Reflection
The importance of cooking requires specific tools, utensils, and
equipment for proper and efficient preparation of food. Every tool was
designed to perform a specific job in the kitchen. The tools, utensils and
equipment are made up of different materials that comes with certain
advantages and disadvantages. One of the biggest risks in food preparation is
crosscontamination with chopping boards. The kitchen cutting board is
commonly used in preparing food; color coded cutting boards play an
important role in safe preparation of food from raw meat to fresh fruits and
vegetables. Cookware consists of pots and pans used in the cooking process.

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 There are several types with uses Each type of cookware has its own
functions and uses in food preparations.

VI. References for learners

Book References:
Bernardino.J. (2013) technology and Livelihood Education. Quezon City:
Phonix Publishing House
Casuga G.P. (n.d.) K to 12 Basic Education Curriculum Technology and
Livelihood Education

Internet References: https://www.vectorstock.com/royalty-free-vector/flat-

kitchen-with-cookingtools- equipment-vector-6372155
https://en.wikipedia.org/wiki/Kitchen_utensil
https://en.wikibooks.org/wiki/Cookbook:Baster

VII. Answer key

10 .A 10. potato masher

9 .B 9. grater
8 .C 8. garlic presser
7 .D 7. flipper
6 .E 6. colander
5 .F 5. baster
4 .G 4. seafood turning tools
3 .H 3. vegetable peeler
2 .I 2. temperature scale
1 .J 1. soup ladle Answer may vary
Activity 2 Activity 1 Guide question

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For inquiries or feedback, please write of call:
Department of Education-Schools Division of Mountain Province
Am-am National High School
Contact Number: 09676846572
Email Address:janelene.bandao@deped.gov.ph