ARELLANO UNIVERSITY

Jose Rizal High School

Gov. Pascual Ave. Malabon City
Tel. / Fax : 921 - 27 - 44
PACUCOA ACCREDITED: Level II
S.Y. 2023 - 2024
Name : __________________________ Score : _________________________
Grade and Section : ________________ Teacher: _________________________
Date : _________________________
GRADE 10 - TECHNOLOGY AND LIVELIHOOD EDUCATION

I. CONTENT : CATERING SERVICES

LESSON # 55 CATERING - TOOLS AND EQUIPMENT part 1

CATERING is a kind of service rendered to provide food service for different occasions at a remote site like
hotel, hospital, pub, park, filming site or studio, entertainment site or event venue by a caterer.
Caterer is any person or entity who supplies food and beverages and related services to any on – or – off
premise, public or private function.
TOOLS AND EQUIPMENT NEEDED IN THE CATERING BUSINESS

Large Equipment Small Equipment Cutting Tools Cooking and other Preparation tools
Heavy Equipment Sometimes Are tools that aid and utensils
referred to as in the cutting, These are tools and utensils that help
tools. Easy to chopping, in cooking.
carry and very shredding and
important in the peeling of
catering business ingredients
Working tables Ball cutter/melon Knives Saucepans and Frying Pans
ball scoop/ pots a. Shallow
parisienne knife b. Deep
cutter c. Woks
Cooking ranges China cup a. French, chef Pressure cookers Bain marie / bain
or cook’s knife marie insert
Sinks Fine China cup b. Slicing knife Tongs Brazier
Refrigerators Food mill c. Utility knife Kitchen forks Cast iron skillet
Fryer ovens Offset spatula d. Paring Knife Ladles Chafing dish
a. Rectangular
b. Round
c. Soup
Microwave ovens Pastry bag and Kitchen Colander Double broiler
tubes / tips shears/scissors
Freezers Pastry wheel Peelers Sieve Marmite
Dish washers Pastry brush Shredder/grater Skimmer Non-stick pans
Rubber Cutting boards Solid, slotted and Ramekin
spatula/scrapper perforated
spoons
Straight Casseroles Roasting pan
spatula/palette
knife
 Mechanical Equipment Transportation Facilities
Operated by electricity and also referred to as appliances.
Mixers Mincers Rice cookers Vans
Blenders Electric Kettles Toasters Trucks
Liquidizers Food processors Coffee makers
Slicers

Small Equipment
1. Ball cutter/melon ball scoop/parisienne knife cutter – a sharp-edge scoop or a cup-shaped, half
sphere implement used to cut out balls of fruits and vegetables.
2. China cap – a cone-shaped strainer to strain soups, stocks, sauces and other liquids. Through its
relatively small and pointed opening.
3. Fine China cap or Chinoise strainer – fine meshed china cap used when great clarity or smoothness
is needed in a liquid.
4. Food mill – a device with a hand-turned blade that forces food through perforated disks that are
interchangeable with different coarsness of fineness to reduce solids like vegetables, coffee, pepper,
spices, etc, to small, fine, powdery particles.
5. Offset spatula – long narrow tool with a thin, flat, blunt metal blade or paddle at one end.
6. Pastry bag and tubes/tips– a funnel like or cone-shaped cloth or plastic bag with an open end that can
be fitted with metal or plastic tubes or tips of varying sizes and designs. It is used to shape, pipe or
decorate with materials such as cake, icing, whipped cream, duchesse potatoes and soft dough.
7. Pastry wheel/wheel knife – a round rotating blade, plain or fluted with a handle, used to cut or roll out
dough, pastries and baked pizza.
8. Pastry brush – a small implement used to brush the surface of unbaked pastries or cookies with egg
white, egg yolk or glaze.
9. Rubber spatula/scraper – a broad, flexible plastic or rubber scrapper that is rectangular in shape with a
curve on one side.
10. Straight spatula/palette knife – a 2 to 3 cm wide, flexible-handled blade with a rounded, unsharpened
end used to manipulate food for spreading and smoothing icing on cakes and for mixing and scraping
bowls.
Cutting Tools
1. Knives – various sizes and kinds are used to cut, slice, chop and de-bone. The blade of these knives
can be smooth, sharp or serrated(saw-tooth edge). Example are cook’s knives or utility knives, slicing
knives and paring knives.
a. French, chef or cook’s knife – is very versatile of all the knives because it does of the chopping,
cutting and dicing of fruits and vegetables.
b. Slicing knife – used to cut meat, fish, poultry, bread and soft vegetables like tomatoes.
c. Utility knife – a good all-around knife used to cut tender vegetables, cheese and trim fat from
meat.
d. Paring knife – the smallest of all the knives used to peel, trim and cut out vegetables.

2. Kitchen shears/scissors – used only in food preparation and trimming vegetables and herbs. Also
used to prepare and clean fish and poultry but heavier than ordinary kitchen scissors.
3. Peelers – used to cut or remove the outer skin of fruits and vegetables. Used also for garnishing.
4. Shredder/grater – usually a four-sided metal tool used to grate and shred food items such as cheese,
carrots, chocolate, cabbage etc.
5. Cutting boards – made of wood or hard plastics (acrylic) usually in a rectangular shape, Used to cut
and chop foods to protect the surface of working tables and countertops.
ll. OBJECTIVES :
• Define catering.
• Learn and identify the different tools and equipment in catering

lll. ASSESSMENT : Activity 55

Identify the different terminologies:

1. Banquet
2. Campylobacter
3. Escherichia
4. Food-borne disease
5. Salmonella

IV. REFERENCE: Caballero, Xandra Mae, Career Pathways in TLE 10, Sunshine Interlinks Publishing
House Incorporated (Copyright 2018) pg.272 - 287
E-resources (facts.com, google.com)

V. GENERALIZATION:

Catering is one of the most important components for throwing a

successful event. Because everyone remembers the food for better or for
worse. Serving fresh, high-quality items is something your guests will
enjoy and appreciate, which is why finding the right caterer is essential.

Vl. INSTITUTIONAL CORE VALUES: COMPETENCE, INTEGRITY

“I pledge my honor that I have not committed acts of cheating and plagiarism in this online activity/
examination.”