Technology and

Livelihood Education 9
Quarter
1
Cookery
Cookery 9
Quarter 1 – Module 1: KITCHEN TOOLS AND EQUIPMENT
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer: Jovy E. Tablan

Editors: Ruth T. Carona
Reviewers: Ruth T. Carona
Illustrator: Edison P. Clet
Layout Artist: Levan A. Mendoza
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

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

Pasig City
 Quarter11
Quarter
Module1
Kitchen Tools and Equipment
Introductory Message

For the facilitator:

Welcome to the Cookery 9 Module on Kitchen Tools and Equipment

This module was collaboratively designed, developed and reviewed by educators from
Schools Division Office of Pasig City headed by its Officer-In-Charge Schools Division
Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with the Local
Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The
writers utilized the standards set by the K to 12 Curriculum using the Most Essential
Learning Competencies (MELC) while overcoming their personal, social, and
economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character 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. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:
Welcome to the Cookery 9 Module on Kitchen Tools and Equipment
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 material while being an active learner.
This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills

that you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and

applications of the lessons.

Valuing-this part will check the integration of values in the

learning competency.
 Post-test - This will measure how much you have learned from
the entire module.

EXPECTATIONS

Upon completion of this lesson, you are expected to:

 Identify the different cooking materials and the basic tools and
equipment that commonly found in the kitchen; and
 Value the uses and importance of the kitchen utensils and equipment.

PRETEST
This part will test your prior knowledge about the materials and the
different tools and equipment that we commonly found in the kitchen
which is very essential in learning or acquiring skills in cooking.

Directions: Read and understand the statement carefully. Write the letter
that best describes the statement. Write your answer in your quiz notebook.
_______ 1. Which of the following is a material used for salad making and
dessert that need great care to ensure long shelf life?
a. Glass c. Cast Iron
b. Aluminum d. Stainless Steel
_______ 2. This is mostly used in the kitchen and most popular material
because it is lightweight, attractive and less expensive.
a. Stainless Steel c. Aluminum
b. Glass d. Teflon
_______ 3. The best utensil for washing or cleaning vegetables to straining
pasta or contents.
a. Strainer c. Sieve
b. Colanders d. Mixing bowl
_______ 4. This is a cooking material that has special coating applied inside
aluminum or steel pots.
a. Double boiler c. Cast Iron
 b. Stainless Steel d. Teflon
_______ 5. This is used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food.
a. Blender c. Slicer
b. Electric Mixer d. Grater

RECAP

Skills Assessment
Directions: Below are some prerequisite and essential skills that you should
at least possess before learning other food preparation. Kindly read each item
carefully and draw a “heart” if you are knowledgeable, a “smiley” if you have
a little knowledge, and a “sad face” if you are not familiar with the skill.

Skills Reaction
I know how to use and maintain kitchen tools and
equipment.
I can perform mensuration and calculations.
I can interpret kitchen lay-out.
I have knowledge about occupational safety and health.

LESSON

LO 1.SUGGESTED KITCHEN TOOLS AND EQUIPMENT

Kitchen utensil is a small hand held tool which is used for food preparation
that include cutting, heating, baking, grinding, mixing, blending, and
measuring.

COOKING MATERIALS
Glass is a transparent or translucent material
consisting of a mixture of silicates. It is use for salad
making and dessert but not practical for top or
surface cooking. Great care is needed to ensure for
long shelf life.

Aluminum is a silver-white metallic chemical element

with atomic number 13 that has good electrical and
thermal conductivity, high reflectivity, and resistance to
oxidation.

Stainless Steel an alloy of steel with chromium and

sometimes another element (such as nickel or
molybdenum) that is practically immune to rusting and
ordinary corrosion. It is the most popular material used
for tools and equipment, but it is more expensive.

Cast Iron is a commercial alloy of iron, carbon, and

silicon that is cast in a mold and is hard, brittle,
nonmalleable, and incapable of being hammer-welded
but more easily fusible than steel. It’s durable but
should always be oiled using salad oil or no salt
shortening to keep it from rusting. Wash with soap
(not detergent) before using

Double boiler is a cooking material consisting of two

saucepans fitting together so that the contents of the
upper saucepan can be cooked or heated by boiling
water.
 Teflon is a non-stick pots and pans. It prevents food
from sticking to the pan. It is easy to wash and clean
but make sure not to scratch with sharp instruments.
Use wooden or plastic spatula to turn or mix food
inside.

KITCHEN TOOLS

Cans, bottles, cartoons opener is used to open

bottles, canned food, and cartoons easily, and
comfortably.

Colanders are perforated utensil for washing or

draining food also called a vegetable strainer that are
essential for various tasks from cleaning vegetables to
straining pasta or contents.
Cutting board is a board on which something (such as
food) is placed for cutting. It is made from wood or
plastic board where meat, fruits and vegetables can be
cut.

Funnels are utensil that is usually a hollow cone with

a tube which is used to fill jars. It is made of various
sizes of stainless steel, aluminum, or of plastic.

Garlic Press is a kitchen tool which is used to crush

garlic.

Graters are used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

Kitchen shear is used for cutting and opening food

packages.
Potato masher is used to mash or press potatoes and
other cooked fruits and vegetables.

Rotary egg beater is used for beating egg or batter. The

beaters should be made of stainless steel.

Scraper is a rubber or silicone tool which is used to

blend or scrape the food from the bowl.

Serving spoons are utensils consisting of a small,

shallow bowl which is used in preparing and serving
food.

Serving tong is used to grab food easily without

holding it.

Spatula is a tool with so many uses such as leveling off

the ingredients when measuring, spreading butter or
frostings and sandwich fillings.

Ladles are solid, slotted, or perforated which are made

of stainless steel or plastic. The solid ones are used to
spoon liquids over foods and to lift foods, including the
liquid out of the pot while slotted spoon is an
implement used to retrieve items from a cooking liquid
while preserving liquid in a pot.

Temperature Scale is used to measure heat intensity

of an ingredient or a food.

Whisk is made of looped, steel piano wires which are

twisted together to form the handle. It is used for
blending, mixing, whipping eggs or batter, and for
blending gravies, sauces, and soups.
 Wooden spoons are used for creaming, stirring sauces
and for mixing ingredients while cooking.

MEASURING TOOLS

Measuring cup for liquid ingredient is a clear glass

or plastic which is used to measure the volume of a
liquid ingredients.

Measuring cup for dry ingredient is a cup that holds

a particular amount of a dry ingredient used in cooking.

Measuring Spoons are commonly used to measure a

small amount of dry or liquid ingredient when cooking.
It may be made of plastic or metal.

Household Scale is used to weigh large quantity of an

ingredients.

Scoop or dipper is precisely sized for portion control

and also used to serving of soft foods, such as fillings,
ice cream, and mashed potato.

KINDS OF KNIVES

French knife is used to chop, dice, or mince food. It

ranges 6 to 12 inches long and measures at least 1-1/2
inches at the widest point.

Fruit and salad knife is serrated blade knife is made

from a hard nylon plastic and this type of utensil is
 designed to be used for cutting fresh vegetables such
as salad greens.

Kitchen knives are often referred to as cook's or chef's

tools, used for all types of kitchen tasks such as peeling
an onion, slicing carrots, carving a roast or turkey.

Citrus knife is used to section citrus fruits. It is

serrated and it has a two-sided blade.
Paring knife is used to core, peel, and section fruits
and vegetables. It is a very small knife ranges 2 to 4
inches long, but one of the few that a home cook will
probably need.

Vegetable peeler is used to remove the outer layer skin

of fruits and vegetables.

EQUIPMENT
Equipment may refer to a small electrical, power-operated
appliance used in food preparation in the kitchen.

Refrigerators/freezers are thermally insulated

compartment used to store food at below the room
temperature.

Oven is chamber or compartment used for cooking,

heating, baking, and or drying of a substance.

Microwave oven is used for cooking or heating food

through electromagnetic radiation.
 Blenders are used to chop, blend, mix, whip, “puree”,
grate, and liquefy all kinds of food. A blender is a very
useful appliance. They vary for power
(voltage/wattage).

ACTIVITIES

Directions: Classify the following kitchen tools and equipment below

according to its use such cooking; measuring, cutting and mixing then
identify the materials used. Write your answer in the box provided for.

Kitchen Tool/Equipment Use Material

1.

2.

3.
4.

5.

WRAP-UP

Familiarizing the kitchen utensils and equipment is very important in food

preparation.
Complete the sentence below,
“I have learned that…

VALUING
Always remember the proper way of using kitchen tools and equipment. It is
very important so that it will last longer and also makes our cooking even
more easier and faster.
In your own idea, give some other way in caring some kitchen tools and
equipment.

POSTTEST

Directions: Read and understand the statement carefully. Write the letter
that best describes the statement. Write your answer in your quiz notebook.
1. Which of the kitchen tool is used to measure smaller quantities of
ingredients called for in the recipe? It comes in variety of sizes, shapes,
materials and colors?
a. Measuring Cups c. Measuring spoons
b. Household Scales d. Scoops or dippers

2.What type of utensil is used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground?
a. Butcher knife c. Paring knife
b. French knife d. Shears

3. What is the best equipment for storing because it has special compartment
for meat, fruits and vegetables to keep the moisture content of each type of
food to avoid spoilage?
 a. Freezers c. Chillers
b. Refrigerators d. Coolers

4. What is the right tool used to level off ingredients when measuring and to
spread frostings and sandwich filling?
a. Spatula c. Rubber Scraper
b. Knife d. Spoons

5. Which among the stainless steel material enable you to grab easily and
transfer larger food items, poultry or meat portions to a serving platter, hot
deep fryer, and plate?
a. Serving spoons c. serving forks
b. Laddle d. Serving tongs

KEY TO CORRECTION

5. Mixing/ wood
Plastic
4. Measuring /
5.B Iron D 5.
4.D 3. Cooking / Cast A 4.
3.B Stainless B 3.
2.C 2. Cutting / C 2.
1.A 1. Mixing / Glass C 1.

PRE TEST ACTIVITY 1 POST TEST

References
Rondilla, A.H., Avendaño, E.S., & Roque, E.P. (2017). K-12 Technical-Vocational-
Livelihood Track: Home Economics Strand: Cookery (Vol.1). Manila, Philippines.
Adriana Publishing Co., Inc.

Recipetips.Com (2017). Salad Knife retrieved June 4, 2020 from

https://bit.ly/38rH32e

Troy. E. (February, 2016). Culinary Lore: What is a pairing knife? Retrieved June
5, 2020 from https://culinarylore.com/tools:what-is-a-paring-knife
Distinctive-Décor.com (2020). Knife With Red Lucite Riveted Handle retrieved
June 3, 2020 from https://bit.ly/3imFM0O