Quarter 2 – Module 1

Utilize Appropriate Kitchen Tools and

Equipment and Paraphernalia
Week 1 & 2
Introductory Message
For the facilitator:

Welcome to the T.L.E.- Cookery Alternative Delivery Mode (ADM) Module on Utilize
Appropriate kitchen Tools and Equipment and Paraphernalia

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.

For the learner:

Welcome to the T.L.E.- Cookery Alternative Delivery Mode (ADM) Module on Utilize
Appropriate kitchen Tools and Equipment and Paraphernalia
The hand is one of the most symbolized part 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.

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 Let’s Try 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 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!
 Let’s Learn
This module was designed and written with you in mind. It is here to help you master
the Utilize Appropriate kitchen Tools and Equipment and Paraphernalia .

. The scope of this module permits it to be used in many different learning situations.
The language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course. But the order in which you read
them can be changed to correspond with the textbook you are now using.

Week 1
Learning Outcome 1: Utilize appropriate kitchen tools, equipment, and
paraphernalia
1.1 Identify types of tools, equipment, and paraphernalia

At the end of the module, you will be able to:

1. identify types of tools, equipment, and paraphernalia; and
2. explain the use or function of tools, equipment and paraphernalia

Week 2
Learning Outcome 1: Utilize appropriate kitchen tools, equipment, and
paraphernalia
1.2 Classify the types of appropriate cleaning tools and equipment
based on their uses.

At the end of the module, you will be able to:

1. classify the types of appropriate cleaning tools and equipment
based on their uses.
 Let’s Try
Directions: Choose the letter of the best answer. Write your answer on the space
provided. Affix your signature and take a picture then send to your teacher’s social
media account.

_____1. It is the most popular, lightweight, attractive and less expensive materials of
kitchen utensils and equipment.
A. Stainless Steel B. Aluminum C. Plastic D. Fabric

_____2. It refers to a small or large electrically power operated appliances.

A. Equipment B. Electric mixer C. Tools D. Refrigerator

_____3. It is a kitchen tool which is specifically designed for pulping garlic for cooking.
A. Knife B. Mortar and pestle C. garlic press D. Rolling pin

_____4. It is a tool used to grate, shred, slice and separate foods.

A. Grater B. Kitchen knives C. Funnels D. Strainer

_____5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots,
to carving a roast turkey often referred to as cook's or chef's tools.
A. Strainer B. Grater C. Peeler D. Kitchen knives
_____6. It is used to shake flour, salt, and pepper on meat, poultry, and
fish.
A. Funnel B. Emery Board C. Dredger D. Can Opener
_____7. It is used to sharpen long knives.
A. Funnel B . Emery Board C. Dredger D. Can Opener
_____8. It is used to grate, shred, slice and separate foods such as
vegetables and cheese.
A. Grater B. Knife C. Handy Poultry D. Ladle
_____9. It is a tool that is used to lift a hot roasted turkey or chicken.
A. Grater B. Knife C. Handy Poultry D. Ladle
_____10. It is a common type of spoon used for soup, stew, or other foods.
A. Grater B. Knife C. Handy Poultry D. Ladle

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Week 1

Lesson Utilize Appropriate Kitchen Tools and

1 Equipment and Paraphernalia

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.

After going through this module, you are expected to:

1. identify types of tools, equipment, and paraphernalia; and
2. explain the use or function of tools, equipment and paraphernalia

Let’s recall
Directions: On a separate sheet of paper, identify and write five (5) kitchen
tools and equipment inside the box.

Ex: Frying
pan

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 Let’s Explore

Word shapes:
Directions: Identify the pictures of the following kitchen tools and
equipment by filling the boxes with letters appropriately.

m
r p s

r e n

Let’s Elaborate

Identify Types of Tools, Equipment, and Paraphernalia

Cookery

Cooking or cookery is the art, technology, science and craft of preparing food
for consumption. Cooking techniques and ingredients vary widely across the
world, from grilling food over an open fire to using electric stoves, to baking in

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various types of ovens, reflecting unique environmental, economic and cultural
traditions and trends.

Kitchen Tools Equipment, and Paraphernalia

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.

Materials of kitchen utensils and equipment commonly found 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. It also gives even heat
distribution no matter what heat temperature you have. It is
available in sheet or cast aluminum. Since it is a soft metal,
the lighter gauges will dent and scratch easily, making the
utensil unusable. Aluminum turns dark when used with
alkalis, such as potatoes, beets, carrots and other vegetables.
Acid vegetables like tomatoes will brighten it.
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.

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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. It is easier to wash and clean, however,
take care not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use wooden or plastic
spatula to turn or mix food inside.

Plastic and Hard Rubber are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters.
Plastics are greatly durable and cheap but may not last
long.

KITCHEN UTENSIL is a smallest thing that you can use with your hands,
some of them are knife, scissors, fork, spoon, spatula, strainer etc. There is
no need of electricity.

Cooking Utensils List That Every Kitchen Needs

2. Baster is
handy for
returning some
1. Bakeware - tins, of the meat or
trays, and other poultry juices
items placed in the from the pan,
oven during baking. back to the food.

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3. Cans, bottles, 4. Colanders
cartoons opener is typically a
use to open a food larger bowl
tin, preferably with shaped strai
a smooth operation, ner, often with
and comfortable bigger holes
grip and turning
knob.

5. Cookware- such 6. Cutting

as saucepans and Boards a
frying pans, wooden or
intended for use on plastic board
a stove or range where meats
cooktop. and vegetables
can be cut.

7. Dredgers are 8. Emery

used to shake flour, boards
salt, and pepper on /sharpening
meat, poultry, and steel – used to
fish. sharpen long
knives.

9 . Flipper use for 10. Funnels

turning are used to fill
hamburgers and jars, made of
other food items various sizes of
stainless steel,
aluminum, or of
plastic
11. Garlic Press is 12.Graters used
a kitchen tool to grate, shred,
which is specifically slice and
designed for the separate foods
purpose of pulping such as carrots,
garlic for cooking cabbage and
cheese.

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13. Handy Poultry 14. Knives are
& Roasting Tools used for cutting,
make it easier to lift chopping,
a hot roasted slicing etc.
turkey or chicken.

15. Kitchen 16. Ladle is

Shears Other commonly
cutting tools such thought to be a
as box cutters are type of spoon
just as handy, used for soup,
especially for stew, or other
opening packages foods.

17. Measuring Cups, Spoons are measuring tools are

among the most important items found in any kitchen,
since consistently good cooking depends upon accurate
measurements.

Commonly used measuring tools in the home or in

commercial kitchens include following:
•Measuring Cup for Dry Ingredients is used to measure solids
and dry ingredients, such a flour, fat and sugar. It is commonly
made of aluminum or stainless material. Sizes range from 1, ½,
¾ and ¼ (nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be used for
cold ingredients. They could warp, causing inaccurate measure.

•Measuring Cup for Liquid Ingredients - commonly made

up of heat-proof glass and transparent so that liquid can be
seen. Quantity of measure of liquid ingredient is different
in a dry measuring cup.

•Scales are used to weigh materials of bigger volumes.

•Scoops or dippers – used to measure serving of soft
foods, such as fillings, ice cream, and mashed potato.
•Spoons come in variety of sizes, shapes, materials and
colors. These are used to measure smaller quantities of
ingredient called for in the recipe like: 1tablespoon of
butter or ¼ teaspoon of salt.

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18. Pasta Spoon or 19. Potato
Server is use to Masher is used
transfer a little or for mashing
much cooked pasta cooked
to a waiting plate, potatoes,
without mess. turnips, carrots
or other soft
cooked
vegetables.

20. Scraper- a 21. Strainer

rubber or silicone has usually fine
tools to blend or mesh and bowl-
scrape the food shaped, good for
from the bowl; rinsing a pint of
metal, silicone or berries or
plastic egg turners draining pasta.
or flippers

22. Seafood 23. Tongs are

Serving Tools used to easily
make the task of grab and
removing the shell transfer larger
much easier. food items,
poultry or meat
portions to a
serving platter,
to a hot skillet
or deep fryer, or
to a plate.
24. Two-tine fork 25 .Vegetable
is used to hold /Fruit peeler is
meats while slicing, used to scrape
and to turn solid vegetables, such
pieces of meat while as carrots and
browning or potatoes and to
cooking. Made of peel fruits.
stainless steel and
with heat-proof
handle.

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26. Whisks 27. Wooden
are used for beating Spoons
or whipping eggs or are used for
batter, and for creaming, stirring,
blending gravies, and mixing. They
sauces, and soups. should be made
of hard wood.

KITCHEN EQUIPMENT are more complicated tools. They may refer to

a small electrical appliances or large power operated appliances.

1. Blender is used an electric culinary

grinding and mixing appliance, consisting of a
container with propellerlike blades at the
bottom that are whirled by a high-speed motor
to purée, chop, or mix foods.

2. Coffeemakers or coffee machines are

cooking appliances used to brew coffee.

3. Deep Fryer is used to submerge

food in hot fat, most commonly oil.

4. Griddle is a cooking device consisting of a

broad flat surface heated by gas, electricity,
wood, or coal, with both residential and
commercial applications.

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5. Meat slicer, also called a slicing machine,
deli slicer or simply a slicer, is a tool used in
butcher shops or food establishments to slice
meats, sausages, cheeses and other deli
products.

6. 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

7. Ovens are chamber or compartment, as in

a stove, for baking, roasting, heating, drying,
etc.

8. Range is a combination of stove tops and

oven used to cook large amount of food item.

9. Refrigerators/Freezers
Basically, refrigerator or freezer is an
insulated box, equipped with refrigeration
unit and a control to maintain the proper
inside temperature for food storage

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10. Rice cooker or Rice steamer is an
automated kitchen appliance designed to boil
or steam rice.

Let’s Dig In

Activity 1.1
Directions: Match the function/use in column A to the kitchen tools in
column B. Write only the letter of the correct answer on the space provided
before each number. Affix your signature and take a picture then send to your
teacher’s social media account.

Column A Column B
______1. It is used to sharpen long knives.
______2. It is typically a larger bowl A. Dredgers
shaped strainer, often with bigger holes.
B. Emery Board/
_____3. They are used to shake flour, salt, and Knife Sharpener
pepper on meat, poultry, and fish.
C. Funnels
_____4. It is use for turning hamburgers and
D. Colander
other food items
E. Flipper
_____5. They are used to fill jars, made of
various sizes of stainless steel, aluminum, or of F. Baking pans
plastic.

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Activity 1.2
Directions: Identify the material of the given tools below. Select your answer in
the word bank. More than one answer is possible. Write your answer on a
separate sheet of paper. Affix your signature and take a picture then send to
your teacher’s social media account.

aluminum glass teflon cast iron

stainless steel ceramic plastic /rubber

1. Bakeware 4. Baster
2. Funnel 5. Measuring cup for dry ingredients
3. Colander

Let’s Remember

Direction: Answer briefly the following:

1. Three things I have learned from this lesson are:

a.
b.
c.
2. The importance of knowing the functions and uses of tools and equipment
is/are____________________________________________________________________
________________________________________________________________.

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 Let’s Apply
Directions: Identify the following kitchen equipment and write down each
purpose in food preparation. Write your answer on the space provided. Affix
your signature and take a picture then send to your teacher’s social media
account.

EQUIPMENT NAME PURPOSE

1.

2.

3.

4.

5.

Let’s Evaluate
Directions:. Read and understand the statements. Write the letter of the correct
answer on a separate sheet of paper. Affix your signature and take a picture then
send to your teacher’s social media account.
_____1. It is the most popular material used for tools and equipment, but is more
expensive.

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A. Aluminum B. Stainless steel C. Glass/Ceramic D. Cast iron
_____2. It is the most popular, lightweight, attractive and less expensive.
A. Aluminum B. Stainless steel C. Glass/Ceramic D. Cast iron

_____3. Is a special coating applied to the inside of some aluminum or steel

pots and pans.
A. Teflon B. Hard Rubber C. Aluminum D. Cast iron
_____4. This includes tins, trays, and other items placed in the oven during
baking.
A. Baster B. Colander C. Bakeware D. Can opener
_____5. It is a wooden or plastic board where meats and vegetables can be
cut.
A. Emery Boards B. Dredgers C. Funnels D. Cutting Board

_____6. It is used to shake flour, salt, and pepper on meat, poultry, and
fish.
A. Funnel B. Emery Board C. Dredger D. Can Opener
_____7. It is used to sharpen long knives.
A. Funnels B . Emery Board C. Dredger D. Can Opener
_____8. It is used to grate, shred, slice and separate foods such as
vegetables and cheese.
A. Grater B. Knife C. Handy Poultry D. Ladle
_____9. It is a tool that is used to lift a hot roasted turkey or chicken.
A. Grater B. Knife C. Handy Poultry D. Ladle
_____10. It is a common type of spoon used for soup, stew, or other foods.
A. Graters B. Knife C. Handy Poultry D. Ladle

Let’s Extend

To gain further knowledge and insights on how to utilize appropriate kitchen

tools and equipment and paraphernalia you can watch this link:
Video title: TLE COOKERY 7&8 MELC LESSON 1 LO 1 Utilize kitchen tools,
equipment and paraphernalia
Video link: https://www.youtube.com/watch?v=ebB9e11quWg

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 Let’s Try

Directions: Choose your best answer from the given choices below. Write the
letter of your answer. Affix your signature and take a picture then send to your
teacher’s social media account.

_____1. It is used for heavy duty scrubbing such as stovetop grates and inside
the oven but one must take extra careful because it’s very abrasive and will
scratch certain surface.
A. Scrub Brush B. Steel Wool C. Mop D. Trash Bin

_____2. It is used for wiping counters and tables.

A. Dish Cloth B. Steel Wool C. Scrub Brush D. Cloth Towels/Paper Towels

_____3. It is used for scraping sauté pans and other enamel or nonstick
cookware.
A. Dish Cloth B. Multi-Purpose Cleaner C. Plastic Scraper D. Trash Bin

_____4. This is a rack where you place dishes on so they can dry.
A. Dish Dryer B. Dish Rack C. Kitchen gloves D. Dishwasher

_____5. It is a container usually made out of plastic or metal that is used for
temporarily storing waste.
A. Scrub Brush B. Steel Wool C. Mop D. Trash Bin

___6. It protects your hands while you’re cleaning the dishes likewise
waterproof.
A. Dish Cloth B. Dish Rack C. Kitchen Gloves D. Sponge

___7.It is designed to be used on many different surfaces and for a variety of

cleaning tasks around the kitchen.
A. Multi-Purpose Cleaner B.Cloth Towel C. Kitchen Gloves D. Sponge

___8. It is intended for hard-to-clean pots and pans without leaving any
scratches on non-stick pans, skillets and enamel-coated dishes.
A.Plastic Scraper B.Non-or Lightly Abrasive Scrubbing Pads
C.Steel Wool D.Scrub Brush

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___9. It is the most basic cleaning tool you should have in your kitchen.
A.Plastic Scraper B.Non-or Lightly Abrasive Scrubbing Pads
C.Steel Wool D.Scrub Brush

___10. It is a machine used for cleaning dishware and cutlery automatically.

A. Dishwasher B. Washing Machine C. Waste Container D. Mop

Week 2

Classify the types of appropriate cleaning tools

and equipment based on their uses.

Cooking regularly can often result in a messy kitchen—splatters of sauce

here, pots and pans with crusty bottoms there, a full dishwasher and a sink
that’s starting to fill up, too. But with the right tools and equipment, you can
make your cleanup a little bit easier

Let’s Recall
Directions: Identify and write the names of the following kitchen tools and
equipment below:

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 Let’s Explore

Directions: Given the pictures below, what is the best tool to clean them?
Choose from the given options below and write your answer on the space
provided.

kitchen sponge steel wool

_______________________ _________________________ ________________________

Let’s Elaborate

Classify the Types of Appropriate Cleaning Tools and Equipment

based on their uses.

Cleaning Tools

Cloth Towels/Paper Towels

They are used to clean up quick messes and spills, or to
buff things to a shine.

Dish Cloth
For wiping down counter tops and tables.

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Dish Rack
a rack where you place dishes on so they can dry.

Kitchen Gloves
They are waterproof and is used to help protect your
hands while you’re cleaning.

Kitchen Sponge
a piece of light natural or artificial material that becomes
soft when it is wet, is able to take in and hold liquid, and
is used for washing or cleaning.
Multi-Purpose Cleaner
It is designed to be used on many different surfaces and
for a variety of cleaning tasks around the kitchen. They
also act as a disinfectant, detergent, de-greaser, and
solvent.

Mops
They are implements consisting of a sponge or a bundle
of thick loose strings attached to a handle, used for wiping
floors or other surfaces.

Non-or Lightly Abrasive Scrubbing Pads

Totally essential for hard-to-clean pots and pans. It
particularly works on non-stick pans, cast-iron skillets
(without soap!), enamel-coated dishes, and regular
stainless steel pots, all without leaving any scratches.
Plastic Scraper
It’s great for scraping sauté pans . Best to use on enamel
or nonstick cookware.

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 Scrub Brush
The most basic cleaning tool you should have in your
kitchen.

Steel Wool
It is used for heavy duty scrubbing such as stovetop
grates and inside the oven but one must take extra careful
because it’s very abrasive and will scratch certain surface.
Equipment

Dishwasher
- is a machine for cleaning dishware and cutlery
automatically. A mix of water and dishwasher
detergent is pumped to one or more rotating spray
arms, blasting the dishes with the cleaning mixture.

Waste Container
-It is a container usually made out of plastic or metal
that is used for temporarily storing waste.

Let’s Dig In

Activity #1
Directions: Match the function/uses in Column A to the cleaning tools and
equipment in column B. Write only the letter of the correct answer. Affix your
signature and take a picture then send to your teacher’s social media account
Column A Column B

___1. It is used for wiping down counters and tables. A. Dishwasher

___2. A mix of water and dishwasher detergent is pumped to B. Steel Wool
one or more rotating spray arms, blasting the dishes C. Kitchen
with the cleaning mixture. Sponge
___3. The most basic cleaning tool you should have in D. Dish Cloth
your kitchen.

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___4. One must take extra careful because it’s very E. Waste
abrasive and will scratch certain surface. Container
___5. It’s used for washing or cleaning. F. Scrub
Brush

Activity #2
Directions: Name the following kitchen cleaning tools and equipment. Write
your answer on the space provided. Affix your signature and take a picture
then send to your teacher’s social media account

Let’s Remember.
>Always use proper cleaning tools and equipment
to prevent kitchen implements from scratches or
any damages.
>Wash kitchen implements thoroughly using
appropriate detergent or cleaning agents to
prevent contamination.
>As often as possible clean and sanitize your
kitchen.

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 Let’s Apply

Directions: Using a camera or cellphone, take a video of yourself cleaning the

kitchen using the available cleaning tools and equipment. The video must take
a maximum of 2 minutes. Send it your teacher’s social media account. You
will be graded using a rubric below.

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Let’s Evaluate

A. Multiple Choice
Directions: Read carefully the statements. Write the letter of the correct answer on
your answer sheet. Affix your signature and take a picture then send to your teacher’s
social media account.

_____1. It is a machine for cleaning dishware and cutlery automatically.

A. Dishwasher B. Washing Machine C. Waste Container D. Mops
_____2. The most basic cleaning tool you should have in your kitchen.
A. Dish rack B. Scrub Brush C. Dish Cloth D. Mop

_____3. They also act as a disinfectant, detergent, de-greaser, and solvent.

A. Dish Cloth B. Mop C. Multi-Purpose Cleaner D. Steel Wool

_____4. They are waterproof and is used to help protect your hands while you’re
cleaning.
A. Kitchen Gloves B. Kitchen towel C. Multi-Purpose Cleaner D. Steel Wool

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_____5. They are used to clean up quick messes and spills, or to buff things to
a shine.
A. Cloth Towels/Paper Towels B. Scrub Brush C. Dish Cloth D. Mop

B. Crossword Puzzle
Directions: Answer the crossword puzzle below.

Let’s Extend

To gain further knowledge and insights on how to utilize appropriate kitchen

tools and equipment and paraphernalia you can watch this link:
Video title: Great Tips/Habits For Clean and Organized Kitchen
Video link: https://www.youtube.com/watch?v=iQnv6qxKIh4

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References

Week 1
Printed Reference
• k_to_12_commercial_cooking_learning_module (pages 7-14)
Online Resources
 https://en.wikipedia.org/wiki/Cooking
 https://www.quora.com/What-is-the-difference-between-kitchen-
utensils-and-
equipment#:~:text=Kitchen%20utensils%20refer%20to%20things,items%
20used%20in%20the%20kitchen.
 https://en.wikipedia.org/w/index.php?cirrusUserTesting=control&searc
h=&title=Special:Search&go=Go
 https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-
69221879
 https://www.superkitchentools.com/blogs/news/kitchen-facts-you-
didn-t-know
 https://www.cooksmarts.com/cooking-guides/create-a-functional-
kitchen/20-must-have-kitchen-tools/
 https://www.thoughtco.com/history-of-kitchen-appliance-inventions-
1992036#:~:text=Ovens%20or%20Stoves%3A%20The%20first,was%20in
vented%20by%20Percy%20L.
 https://play.howstuffworks.com/quiz/can-you-match-the-kitchen-
utensil-to-its-description
Youtube
 https://www.youtube.com/watch?v=ebB9e11quWg

Week 2
Printed Reference
• k_to_12_commercial_cooking_learning_module
Online Resources
• https://www.thekitchn.com/the-kitchns-guide-to-essential-cleaning-
tools-setting-up-a-kitchen-178492
• https://www.freepik.com
• https://www.puzzle-maker.com/crossword_Design.cgi

Youtube https://www.youtube.com/watch?v=iQnv6qxKIh4

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 Module Development Team
Writers: MS. MA. CRESELDA G. LLADONES
Content Editor: MRS. RONA G. ANCHETA
Language Editor: MS. EVANGELINE L. VALDEZ
Reviewers: DR. SHARON T. NICOLAS HEAD TEACHER I
DR. RONALD J. LASIN
Illustrator: MR. KERVY D. CAMMAGAY
Layout Artist: MR. KERVY D. CAMMAGAY

HYBRID TEAM VALIDATORS

JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head-In-Charge: DR. MARIA DELIA F. PEROCHO, Principal I
Content Validation/Editor: DR. SANTIAGO P. ALVIS, Principal II

MANAGEMENT TEAM
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA. CID Chief

EPS IN-CHARGE OF LEARNING AREA

MRS. VIRGINIA L. EBONA, EPS-EPP/TLE
DR. DAISY L. MATAAC, EPS-LRMS/ALS

For Inquiries, please write or call:

Schools Division of Taguig City and Pateros, Upper Bicutan Taguig City
Telefax:
Email Address:

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