TLE 7 | First Quarter Week 1 Module

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UNIT TITLE: FOOD AND FOOD SERVICE
LESSON TITLE: Kitchen Tools and Equipment
LESSON TARGETS: At the end of the week;
 I can identify types of tools, equipment and paraphernalia
 I can describe various types of kitchen tools, equipment and paraphernalia


Kitchen tools and equipment make the preparation and cooking of

each recipe easier. It helps an individual in the kitchen to operate
and prepare food more efficiently. There are many kinds of kitchen
tools and equipment at home, in the market and at the mall. Being
fully equipped with the right tools in the kitchen are the basic steps
for a successful cooking and baking, whether you are a seasoned
chef or just new in the kitchen. Thus, the culture of maintenance or
what to do with each tool and equipment after use must be
learned. Using the appropriate tools and equipment will result to
the accuracy of the output or finished product. Each tool and
kitchen utensil plays an important role in the cooking process.
After reading this module, the learners should be able to:
1. Identify types of tools, equipment, and paraphernalia.
2. Use and utilize appropriate kitchen tools, equipment, and
paraphernalia.
In going through the module, you have to extend your
patience in understanding, analyzing what you are reading. Follow
the directions and/or instructions in the activities. Answer the
entire given test and exercises carefully. Comply the required
activities provided.

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 DAY 1
EXPLORE

KITCHEN WORD SEARCH

Directions: From the puzzle, search names of kitchen utensils as much as you can.

F O R K C O R K S C R E W N R
K F H T F F R Y I N G P A N E
S P O O N C D I T P A N I B F
J P D N H G J O T B S I N K R
E M I G Q M L W P C L J L L I
R I S S C P L A T E E Q L A G
O X H E O R M V S H N E T D E
L V W R E P K I N S N E R L R
L R E T A B K I C N U E R E A
I C A N N L B E U R F V E N T
N R H A D E R F T I O E R P O
G K E T T L E E N T F W U N R
P T R O R D O K A F L C A S W
I Y P T R E M H O B M E P V D
N V I B Z R U C P E E L E R E

Process Questions
1. How many kitchen utensils have you found from the puzzle?
______________________________________.

2. Is it necessary to know the uses of these utensils? Why?

__________________________________________________________________
__________________________________________________________________
____________________________________________________.

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What is It?
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.
Cooking Materials
Uses / Functions Pictures
1. Food steamer or steam cooker - is a small
kitchen appliance used to cook or prepare various
foods for steam heat

2. Teflon - is a special coating applied inside

aluminum or steel pots and pans. It prevents food
from sticking to the pan. Use wooden or plastic
spatula to turn or mix food inside. To wash and
clean, take care not to scratch the Teflon coating
with sharp instrument such as knife or fork.

3. Pressure cooker - is an airtight cooking device

that cook food quickly, thanks to the steam
pressure that builds up inside.

4. Wok – is used in a range of Chinese cooking

techniques including stir frying, steaming, pan
frying, deep frying, poaching, boiling, braising,
searing, stewing, making soup, smoking and
roasting nuts.

5. Frypan, or Skillet – is a flat-bottomed pan used

for frying, searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in) in diameter with
relatively low sides that flare outwards, a long
handle, and no lid.

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 6. Kettle - is a metal vessel, with a flat bottom,
used to heat water on a stovetop or hob. It usually
has a handle on top, a spout, and a lid. Some also
have a steam whistle that indicates when the
water has reached boiling point.

7. Double boiler - used when temperature must be

kept below boiling, such as for egg sauces,
puddings, and to keep food warm without
overcooking.

Kitchen Tools
Uses / Functions Pictures
1. Can opener - used to open food
containers.

2. Strainer - used to strain or sift

dry ingredients.

3. Cutting boards - are wooden or plastic board

where meat, fruits and vegetables are cut. They
are used to protect counter tops while cutting
and chopping food.

4. Funnels - used to fill jars, made of various sizes

of stainless steel, aluminium or of plastic.

5. Graters - used to grate, shred, slice and

separate vegetables such as carrots, cabbage and
cheese.

6. Kitchen shears - used for opening food

packages, cutting tapes or strings or simply
remove labels or tags from items.

7. Kitchen knives - referred to as

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 cook’s or chef’s tools used for all types of

kitchen tasks such as peeling, slicing,

carving and cutting.

8. Vegetable peeler - used to scrape vegetables

such as carrots and potatoes and to peel fruits.
They are made of stainless steel with sharp
double blade that swivels.

9. Potato masher - used for mashing cooked

potatoes, turnips, carrots or other soft cooked
vegetables.

10. Rubber scrapper - used to blend or scrape

the food from the bowl. It is used to remove
also bits of food on side of the bowl. Usually
made from a rubber or silicon tool.

11. Serving spoons - are small, shallow bowl on

a handle used in preparing, serving or eating
food.

12. Serving tongs - used to grab and transfer

food items, poultry or meat portions to a
serving platter, hot deep fryer and plate.

13. Spatula - used to level off ingredients when

measuring and to spread frostings and sandwich
fillings.

14. Spoons - are solid, slotted or perforated

which are made of stainless steel or plastic.
Used to spoon liquids over foods and to lift
foods.

15. Fork - a utensil made of metal, whose long

handle terminates in a head that branches into
several narrow and often slightly curved tines
with which one can spear foods either to hold
them to cut with a knife or to lift them to the
mouth.
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 16. Plate - a broad, concave, but mainly flat
vessel on which food can be served

17. Whisks - used for blending, mixing, whipping

eggs or batter and for blending gravies, sauces,
and soups

18. Wooden spoon - made of hard wood which

are used for creaming, stirring and mixing.

19. Strainer - used to strain or sift

dry ingredients.

Measuring Tools
large quantity of ingredients in kilos, commonly
in rice, flour, sugar, legumes or vegetable and
meat up to 25 pounds.

Equipment
Uses / Functions Pictures
1. Refrigerators/freezers - necessary in
preventing bacterial infections from foods. These
are isolated box, equipped with refrigeration unit
and a control to maintain the proper inside
temperature for food storage.

2. Microwave oven - are used for cooking or

heating food.

3. Oven - a chamber or compartment used for

cooking, baking, heating or drying.

4. Rice cooker or rice steamer - an automated

kitchen appliance designed to boil or steam rice.

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 5. Blenders - are used to chop, blend, mix whip,
puree, grate, and liquify all kinds of food.

DAY 2

FIRM-UP
What’s More

Directions: Identify the tools and equipment shown in column A. Write

your answer in column B with a short description of its uses or functions.
A B
1.

2.

3.

4.

5.

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 6.

7.

8.

9.

10.

What I Have Learned?

Directions: Fill in the blanks with the missing word/s to complete each statement.
Choose your answer/s from the box below
Grater Sticking Dry ingredients
Serving spoon Pressure cooker Serving tongs
Wooden spoon Double boiler Kitchen knives
Household scale Can opener Liquid ingredients

1. ____________ is used to keep food warm without overcooking.

2. A kitchen tool that is used to grate foods like carrots and cheese is called ____________.
3. Strainer is used to strain or sift ______________.
4. A shallow bowl with a handle used to serve food is a ______.
5. ___________ are used to grab and transfer food items to a serving platter.
6. For creaming, stirring, and mixing food we will use ___________.
7. _____________often referred to as cook’s or chef’s tools.
8. Teflon has special coating applied inside to prevent food from _________ to the pan.

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 9. To get the exact kilos of rice we used _____________.
10. _____________is an airtight cooking device that cooks food quickly.

LEARNING TARGET CHECKLIST | Please tick (✓) the option that

best describes your answer.

A = I have problem doing it B = I need help and/or more

examples to do it
C = I can do it but needs mastery D = I can do it well

LEARNING TARGETS A B C D

 I can identify types of tools, equipment and

paraphernalia
 I can describe various types of kitchen tools,
equipment and paraphernalia

Note: This part must be answered by your parent or guardian who supervised your
learning activities.

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________

PARENT’S SIGNATURE:_____________________
CONTACT NUMBER:________________________

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