COOKERY

Kitchen Tools and

Equipment
MODULE 2
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: KITCHEN TOOLS AND EQUIPMENT

First Edition, 2020

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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Author/s: QUEEN A. LEGASPE
Reviewers: SUSAN COMALING, ELMA T. TUBIO, EDWIN V. PALMA
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Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

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Edwin V. Palma,PSDS
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 7
Technology and
Livelihood Education
Cookery – Module 2
Kitchen Tools and
Equipment
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippine

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is for
educational purpose only. Borrowed materials (i.e.,songs, stories, poems, pictures,
photos, brand names, trademarks, etc.) included in these modules are owned by
their respective copyright holders. The publisher and authors do not represent nor
claim ownership over them. Sincerest appreciation to those who have made
significant contributions to these modules.
Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative
Delivery Mode (ADM) Module in COOKERY!

This module is provided as your alternative instruction for learning in which

content and activities are based on your needs. It is a self-paced approach wherein
you will work on different activities that are interesting and challenging for you to
develop your reading and comprehension skills. To accomplish what is expected
from you, you are encouraged to stay focus and develop a sense of responsibility
and independence in doing the different tasks provided in the module. Be an
empowered learner. Always believe that nothing is impossible, and nobody can
stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to check
what you already know about the lesson to take. If
you get all the answers correct (100%), you may
decide to skip this module.
What’s In This is a brief drill or review to help you link the
current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced to

you in various ways such as a story, a song, a
poem, a problem opener, an activity or a situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and skills of
the topic. You may check the answers to the
 exercises using the Answer Key at the end of the
module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process what
you learned from the lesson.

What I Can Do This section provides an activity which will help you
transfer your new knowledge or skill into real life
situations or concerns.
Assessment This is a task which aims to evaluate your level of
mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to you

to enrich your knowledge or skill of the lesson
learned. This also tends retention of learned
concepts.
Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:

References This is a list of all sources used in developing this module.

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 What I Know 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 teacher or 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!

Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 3
What is It ---------------- 4
What’s More ---------------- 8

What I Have Learned ---------------- 10

What I Can Do ---------------- 10
Assessment ---------------- 13
Additional Activities ---------------- 16
Answer Key ---------------- 16
References ---------------- 17
 What I Need to Know

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.

1
 What I Know

Directions: Read the statements carefully then write True if the statement
is correct and write False if it is incorrect. Write your answer in your TLE Cookery
activity notebook.
1. Rubber scrapper is used to scrape the ingredients down from the sides of
mixing bowls.
2. Use whisk to add air to the ingredients to make them light and fluffy.
3. Plate is used to protect counter tops while cutting and chopping food.
4. Measuring spoons are used to measure small amounts of both liquid and
dry ingredients.
5. Graduated spoon is used to measures large amount of food such as oil,
water and milk.
6. Measuring glass is used to measure large amount of food such as flour,
sugar or brown sugar.
7. This Utensil like spatula is used to level off dry ingredients from dry
measuring cups.
8. Peeler is used to take the outer skin of fruits and vegetables.
9. Strainer utensils are used to grab and lift objects.
10. Blender is used to chop up foods into milkshakes or smoothies.
11. Potato masher is used to mash cooked potatoes and other soft cooked
vegetables.
12. House scale is used to weigh food in kilos.
13. Slicing, cutting and carving are the uses of graters.
14. Oven is used for baking, heating and cooking.
15. Wooden spoon is used for blending and whipping eggs.

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 Lesson KITCHEN TOOLS AND EQUIPMENT
1 TLE_HECK7/8UT-0a-1

What’s In
Directions: With your prior knowledge on your previous lesson in module
1, answer the following questions. Write your answers in your TLE Cookery activity
notebook.

Questions:
1. What are the job opportunities in cookery?
2. How to become a successful entrepreneur?
3. What is the importance of SWOT analysis?

What’s New
.

KITCHEN WORD SEARCH

Directions: From the puzzle, search for at least 10 names of kitchen

utensils. Write your answer in your TLE Cookery activity notebook.
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

3
 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.

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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.

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.

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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

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.

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 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.

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.

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 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.

5. Blenders - are used to chop, blend, mix

whip, puree, grate, and liquify all kinds of food.

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 on your TLE
Cookery activity notebook.
A B
1.

8
2.

3.

4.

5.

6.

7.

8.

9.

10.

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 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. Write your answer in your
TLE Cookery activity notebook.
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.

9. To get the exact kilos of rice we used _____________.

10. _____________is an airtight cooking device that cooks food quickly.

What I Can Do
Directions: Read and analyze the instructions below. Write your answer
in your TLE Cookery activity notebook.

You were asked by your parents to cook “Pinakbet”. Read the given recipe
carefully so that you can prepare and cook this successfully.

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 PINAKBET

INGREDIENTS

• 1 tablespoon oil

• 1/2 pound pork belly - - cut into strips

• 1 small onion - - chopped

• 2 cloves garlic - - minced

• 2-3 tablespoons shrimp paste

• 3 medium tomatoes - - chopped

• 1/2 small squash - - peeled and cut into cubes

• 1 cup water

• 5-7 young okras - - ends trimmed, cut into halves diagonally

• 1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch
lengths
• 1 medium bitter gourd - - seeded then halved and cut into slices

• 1 large eggplant - - ends trimmed and cut into cubes

• Salt

INSTRUCTIONS:
1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until
browned and fat rendered.
2. Lower heat to medium and add the onion and garlic and cook until tender and
aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft
and the skins peel off the flesh
3. Add shrimp paste and continue to cook for about a minute.

4. Add squash and water. Cover the pan and let it simmer for about 2 minutes.

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5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed.
Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until
vegetables are tender yet still a bit crisp.
6. Transfer to a serving plate and serve with rice and your favorite fried meat.

Based from the recipe that your parents asked you to cook, answer the following
questions:

A. List down the tools and equipment needed in cooking Pinakbet

B. Describe the uses of each tool and equipment in cooking “Pinakbet”

12
 Assessment

Directions: Choose the letter of the correct answer. Write the chosen letter
on your TLE Cookery activity notebook.
1. This is a tool used to peel off the outer skin of fruits and vegetables.
A. Peeler
B. Knife
C. Grater
D. Spoon
2. Used to protect counter tops while cutting and chopping food.
A. Cooling rack
B. Cutting board
C. Whisk
D. Food turner
3. Used for mashing cooked potatoes and other soft cooked vegetables.
A. Peeler
B. Knife
C. Serving spoon
D. Potato masher
4. These utensils measure large amounts of food such as flour, sugar or brown
sugar.
A. Measuring glass
B. Measuring spoon
C. Graduated cup
D. Household scale

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5. Used to scrape the ingredients down from the sides of mixing bowls.
A. Rubber scrapper
B. Spatula
C. Spoons
D. Food tongs
6. These utensils are used to grab and lift objects.
A. Spatula
B. Turner
C. Food tongs
D. Spoon
7. This utensil is used for blending, mixing, whipping eggs or batters.
A. Pastry blender
B. Mixer
C. Spatula
D. Whisk
8. The following are uses of graters EXCEPT?
A. Grate
B. Drain
C. Shred
D. Slice
9. These utensils are essential for various tasks from cleaning vegetables to
straining pasta or contents.
A. Strainer
B. Funnels
C. Graduated spoon
D. Whisk
10.Used to measure small amounts of both liquid and dry ingredients.
A. Spoons
B. Peeler
C. Measuring spoons
D. Serving spoons

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11.This utensil is used to level off dry ingredients from dry measuring cups, or
applies icing to cakes.
A. Rubber scrapper
B. Whisk
C. Spatula
D. Turner

12.Oven is used for the following reasons except

A. Baking
B. Heating
C. Stirring
D. Cooking
13.Used to chop up foods into milkshakes or smoothies.
A. Food mixer
B. Blender
C. Grater
D. Household scale
14.Oven is used for the following reasons EXCEPT
A. Baking
B. Heating
C. Stirring
D. Cooking
15.This utensil measures large amount of food such as oil, water and milk.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale

15
 References
Books
Corazon M. Simisim.Technology and Livelihood Education Cookery 9,
The Library Publishing House , INC
Dr. Cristina a. Villanueva. Effective Technology and Home Economics,
Adriana Publishing Co.,INC.
K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module

Learning Module Cookery 9

Internet Sources

Bebs. “Pinakbet Recipe: Foxy Folksy Pinoy Recipes.” Foxy Folksy, July 26,
2019. https://www.foxyfolksy.com/pinakbet/.

Google Search. Google. Accessed June 28, 2020.

https://www.google.com/search?q=cooking+materials.

Google Search.Google. Accessed June 28, 2020.

https://www.google.com/search?q=kitchen+utensils+worksheets+for+hig
h+school.

Google Search. Google. Accessed June 29, 2020.

https://www.google.com/search?q=kitchen+utensils.

Google Search. Google. Accessed June 29, 2020.

https://www.google.com/search?q=kitchen+EQUIPMENT.

“Lesson 1.” T.L.E Learning Module. Accessed June 29,

2020. https://gltnhs-tle.weebly.com/lesson-13.

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph