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TLE
Cookery
Quarter 1 – Module 2:
Kitchen Tools & Equipment
(Week 2)
 What I Need to Know

At the start of your journey in learning Cookery, the Personal Entrepreneurial

Competencies and Business Entrepreneurial mindsets will be introduced. In this
concept review, you will be reminded of these lessons and you will assess yourself
whether you possess the competencies of being an entrepreneur. In addition, a brief
lesson on the Business Environment and Business Idea Generation is provided to
help contextualize how your skills may be useful for an entrepreneurial venture. Read
on to find out!

After going through this module, you are expected to:

1. identify the tools and equipment used in cookery;
2. value the importance of using the tools appropriately; and
3. search different cleaning agents used in cleaning the kitchen tools and
equipment available at home;

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Know Date: _________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.
1. It is the most popular, lightweight, attractive, and less expensive material of
kitchen utensils and equipment.
A. Aluminum C. Glass
B. Cast Iron D. Stainless Steel
2. It is a small electrical appliance that is considered a complicated tool.
A. Equipment C. Materials
B. Ingredients D. Tools
3. A kitchen tool that is specifically designed for pulping garlic.
A. Baster C. Colander
B. Garlic Press D. Scraper
4. It is used to grate, shred, slice, and separate foods.
A. Baster C. Colander
B. Grater D. Scraper

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 5. A must for all types of kitchen tasks, from peeling an onion, slicing carrots, to
carving a roast or turkey. It is often referred to as cook's or chef's tools.
A. Cutting Board C. Kitchen Shears
B. Kitchen Knives D. Wooden Spoon
6. It is used to measure solids and dry ingredients.
A. Measuring Cup C. Measuring Spoon
B. Measuring Glass D. Temperature Scale
7. These are used to measure smaller quantities of ingredients.
A. Measuring Cup C. Measuring Spoon
B. Measuring Glass D. Temperature Scale
8. A handy tool for returning some of the meat or poultry juices from the pan,
back to the food.
A. Baster C. Colander
B. Garlic Press D. Scraper
9. A special coating applied to the inside of some aluminum or steel pots and
pans that help food not stick on the pan.
A. Aluminum C. Glass
B. Cast Iron D. Teflon
10. A kitchen essential used for creaming, stirring, and mixing that is made of
hardwood.
A. Cutting Board C. Kitchen Shears
B. Kitchen Knives D. Wooden Spoon

What’s In

Clean, Sanitize, and Store Kitchen Tools and Equipment

Cleanliness is vital in every kitchen where food is prepared, cooked, and served. In
order to avoid food contamination, kitchen tools, equipment, and other utensils used
in the preparation of foods as well as its premises should be cleaned and sanitized
and must be stored properly after each use.

Cleaning and sanitizing kitchen tools and equipment must be part of the standard
operating procedure that makes up your food safety program. Improper cleaning and
sanitizing kitchen surfaces allow harmful microorganisms to be transferred from one
food to another.

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 What’s New

The following is the list of cooking materials, kitchen utensils, and equipment that
are commonly found in the kitchen.

Cooking Materials
Tools/Equipment Description
Aluminum is mostly used in the kitchen and is most
popular because it is lightweight, attractive, and less
expensive. It requires care to keep it shiny and clean.
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 while acid vegetables like tomatoes will
brighten it.
Stainless Steel is the most popular material used for
tools and equipment, but it is more expensive. It is
easier to clean and shine and will not wear out easily.
Choose those with copper, aluminum, or laminated
steel bottoms to spread heat and keep the pot from
getting heat dark spots. Stainless steel utensils may be
bought in many gauges, from light to heavy

Glass is used for salad making and dessert but not

practical for top or surface cooking. Great care is
needed to ensure for long shelf life.

How to take care of Glass?

• To remove the stain, use 2 tablespoons of liquid bleach
per cup of water when soaking and cleaning.
• Use baking soda to remove grease crust and
boiled vinegar as the final rinse.
• Use nylon scrub.

Cast Iron is durable but must be kept oiled to avoid

rusting. Salad oil with no salt or shortening can be
rubbed inside and out and dried. Wash with soap (not
detergent) before using.

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A double boiler is used when the temperature must
be kept below boiling, such as for egg sauces,
puddings, and to keep food warm without overcooking.

Teflon is a special coating applied inside aluminum or

steel pots and pans. It prevents food from sticking to
the pan.

It is easier to wash and clean but take care not to

scratch the Teflon coating with a sharp instrument
such as a knife or fork. Use a wooden or plastic spatula
to turn or mix food inside.
Kitchen Tools
Tools Description

A can opener is used to open food containers

Colanders also called vegetable strainers which

are essential for various tasks from cleaning
vegetables to straining pasta or contents

Plastic and Hard Rubber are used for cutting

and chopping. They are dull than knives. Plastics
are greatly durable and cheap but may not last
long.

Cutting boards are wooden or plastic boards

where meat, fruits, and vegetables are cut. Using
a plastic cutting board is more sanitary than a
wooden board as it does not absorb food juices
https://www.cooksillustrated.com/
that can serve as a medium for bacterial growth.
articles/586-testing-small-cutting-
boards

Funnels are used to fill jars, made of various sizes

of stainless steel, aluminum, or plastic.

https://www.thriftyfun.com/Organizing
-Funnels.html

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 Garlic Press is a kitchen tool that is specifically
designed for the purpose of pulping garlic.

https://www.pamperedchef.com/shop/
Favorites/Favorites/Garlic+Press/2576

Graters are used to grate, shred, slice, and

separate foods such as carrots, cabbage, and
cheese.

https://www.nytimes.com/wirecutter/r
eviews/best-grater/
Kitchen shears. They are practical for opening
food packages, cutting tape or string, or simply
remove labels or tags from items. Other cutting
tools such as box cutters are also handy for
opening packages.

A potato masher is used for mashing cooked

potatoes, turnips, carrots, or other soft, cooked
vegetables.

Rotary eggbeater is used for beating a small

amount of eggs or batter. The beaters should be
made of stainless steel.

Scraper- a rubber or silicone tool used to blend or

scrape the food from the bowl.

Serving spoons- a small, shallow bowl on a

handle used in preparing, serving, or eating food.

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Serving tongs – are used to grab and transfer food
items, poultry, or meat portions to a serving
platter, hot deep fryer, and plate. It gives you a
better grip, especially when used with a deep fryer,
a large stockpot, or at the barbecue.

Spatula – is used to level off ingredients when

measuring and to spread frostings and sandwich
fillings.

Spoons – 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.

Temperature scales – are used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy, or deep-fat frying and other small
thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the
equipment’s thermostat.

Whisks - It is used for blending, mixing, whipping

eggs or batter, and blending gravies, sauces, and
soups. The beaters are made of looped, steel piano
wires which are twisted together to form the
handle.

Wooden spoons - are made of hard wood, used for

creaming, stirring, and mixing.

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 Measuring cup for liquid ingredients – are
commonly made up of heat-proof glass and
transparent so that liquid can be seen.

https://www.twin-
city.ca/products/glass-measuring-cup-
1-qt

Household Scales – are used to weigh the large

quantity of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetables, and meat up
to 25 pounds.

Scoops or dippers – are used to serve or scoop

soft foods, such as fillings, ice cream, and mashed
potatoes.

Measuring Spoons come in a variety of sizes,

shapes, materials, and colors. These are used to
measure smaller quantities of ingredients called
for in the recipe like 1 tablespoon of butter or 1⁄4
https://www.turbosquid.co m/3d-
teaspoon of salt.
models/measuring-
spoons-3d-model/846502

Kinds of Knives in Accordance with Their Uses

Kitchen Knives – is often referred to as cook's or

chef's tools. Knives are essential for all types of
kitchen tasks, from peeling an onion or slicing
carrots to carving a roast turkey.

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 Fruit and salad knives are used to prepare
vegetables and fruits.

https://lespetitesgourmettes
.com/recipes/blt-salad-
skewers/attachment/lettuce- knives/

Kitchen knives often referred to as cook's or

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

https://fnsharp.com/blog/ty pes-of-
kitchen-knives/

Citrus knife has a two-sided blade and serrated

edge. It is used to section citrus.

https://www.dontwasteyourmoney.com
/best-birds-beak-paring-knife/

The paring knife is used to the core, peel, and

section fruits and vegetables. Blades are short,
concave with the hollow ground.

A vegetable peeler is used to scrape vegetables,

such as carrots and potatoes, and to peel fruits.
The best ones are made of stainless steel with a
sharp double blade that swivels.

https://www.aliexpress.com
/item/33010547338.html

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 Kitchen Equipment
Equipment Description
Refrigerators/freezers are necessary for
preventing bacterial infections from foods.
Most refrigerators have a special
compartment for meat, fruits, and vegetables
to keep the moisture content of each type of
food. The butter compartment holds butter
separately to prevent food odors from
spoiling its flavor.

Basically, a refrigerator or freezer is an

insulated box, equipped with a refrigeration
unit and control to maintain the proper
inside temperature for food storage.

Oven- a chamber or compartment used for

cooking, baking, heating, or drying.

Microwave ovens used for cooking or

heating food.

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 in the amount of power
(voltage/wattage).

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 Cleaning Compound

Detergents
Embroidery was introduced into the Orient by the
Netherlanders in the 15th century. It was bought by the
Spaniards into the Philippines where it has made a
wonderful growth, and work done it rivals the best work
done in Switzerland, a country noted for its exquisite
embroidery.

https://tinyurl.com/yaze4kr3

Solvent Cleaners
It is commonly referred to as degreasers used on surfaces
where grease has burned on. Ovens and grills are examples
of areas that need frequent degreasing. These products are
alkaline-based and are formulated to dissolve grease.

Acid Cleaners are used periodically in removing mineral

deposits and other soils that detergents cannot eliminate such
as scale in washing machines and steam tables, lime buildup
on dishwashing machines, and rust on shelving. (Ex.:
phosphoric acid, nitric acid, etc.) These products vary
depending on the specific purpose of the product.

Abrasives are generally used to remove heavy accumulations

of soil that are difficult to remove with detergents, solvents,
and acids. These products must be carefully used to avoid
damage to the surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils:
• Ammonia • timsen
• dishwashing liquid • disinfectants
• chlorine • soap
• carbolic acid

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PROCEDURE ON HOW TO WASH DISHES:

1. Wear rubber gloves if you have dry hands or

other skin problems. If you are wearing long
sleeves, roll them up or put them under the
gloves. Wear aprons too.

2. Scrape all the large pieces of food on the

dishes and place them in a compost bin or
garbage can.

3. Stack the dishes in the proper order,

namely: glassware, silverware, chinaware, and
utensils. Stack them to the right of the sink so
that work progresses from right to left.

4. Fill the sink with water and add a

considerable amount of detergent. The
hotter the water, the better its sanitizing and
grease-cutting properties are but use tolerable
heat (66oC (150oF) or above.) so as not to scald
yourself. Use a rubber glove.

5. Wash the lightest soiled items first. Start

with glasses, cups, and flatware. Soap each
piece individually and rinse in hot water.

6. Wash plates, bowls, and serving dishes.

Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water. Remember
to keep an eye when you should change the
dishwashing water.

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 What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Can Do Date: _________________

Instructions: List at least 3 equipment and 7 kitchen tools and that can be found in
your kitchen and write what material they are made of and their uses.

Equipment Material Uses

1.
2.
3.

Kitchen Tools Material Uses

1.

2.

3.

4.

5.

6.

7.

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 Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: Assessment Date: _________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. It is also called a vegetable strainer which is essential for various tasks from
cleaning vegetables to straining pasta or contents.
A. Blender C. Funnel
B. Colander D. Scraper
2. It is used to grate, shred, slice, and separate foods such as carrots,
cabbage, and cheese.
A. Can Opener C. Grater
B. Colander D. Whisk
3. It is durable but must be kept oiled to avoid rusting. Salad oil with no salt
or shortening can be rubbed inside and out and dried.
A. Aluminum C. Glass
B. Cast Iron D. Teflon
4. It is used for blending, mixing, whipping eggs or batter, and blending gravies,
sauces, and soups.
A. Ladle C. Whisk
B. Spoon D. Wooden Spoon
5. It is used for cooking or heating food.
A. Blender C. Refrigerator
B. Microwave Oven D. Rice Cooker
6. These are cleaning agents, solvents, or any substance used to wash
tablewares, surfaces, and equipment.
A. Abrasives C. Detergent
B. Acid Cleaners D. Solvent Cleaners
7. It is used periodically in removing mineral deposits and other soils that
detergents cannot eliminate such as scale in washing machines and steam
tables, lime buildup on dishwashing machines, and rust on shelving.
A. Abrasives C. Detergent
B. Acid Cleaners D. Solvent Cleaners
8. It is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board.
A. Cleaning C. Preparing
B. Disinfecting D. Sanitizing

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 9. It is commonly referred to as degreasers used on surfaces where grease
has burned on.
A. Abrasives C. Detergent
B. Acid Cleaners D. Solvent Cleaners
10. They are generally used to remove heavy accumulations of soil that are
difficult to remove with detergents, solvents, and acids.
A. Abrasives C. Detergent
B. Acid Cleaners D. Solvent Cleaners

References
K -12 Learning Module in Cookery 7

K – 12 Learning Module in Cookery 9

Online Source:

https://tinyurl.com/ycxmo42x, retrieved July 30, 2021

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