HOME

ECONOMIC
S
Unit
1
One of the areas in TLE is the
Home Economics which is
emphasized on
personal development,
decision making, and
intrapersonal skills.
 Taking courses in TLE/Home
Economics at school allow
students to acquire the
necessary decision making, social,
and
communicative skills which are
important for occupational success.
 USING AND
MAINTAINING
KITCHEN TOOLS AND
EQUIPMEN
T
Lesson 1
Kitchen
Tools
Coland
er
Double
boiler
Strain
er
Saute
Pan
Frying
pan
Saucepa
n
Stockp
ot
steam
er
mortar and
pestle
Pastry
brush
Slotted
spoon
Wo
k
Whis
k
Funn
el
Measuring Cups and Measuring
spoons
Grate
r
Ladl
e
Ton
gs
Potato
Masher
Cutting
board
Cheese
cutter
Kitchen
knives
Kinds of Kitchen
Knives
Chef's knife
Paring
knife
Carving and slicing
knife Utility knife
Boning and fillet
knife Bread knife
Cleavers
Steak knives
 Chef's
knife

-this knife's blade curves upward toward

the tip and is broad for straight
cutting
through thick items.
 Paring
knife

- a small knife with a plain edge

blade that is ideal for peeling or
cutting small
garnishes.
 Carving and slicing
knife
- this knife has long blades that allow for
cleaner cuts and pointed tips. I t is used
to slice thin cuts of meat including poultry,
roasts, hams and other large cooked
meats.
 Utility
knife
- a medium-sized knife of conventional pattern
intended for myriad of cutting duties. It is used
for cutting larger vegetables and sandwich
meats.
 Boning and fillet
knife
- it has a sharp point and narrow blade used
for removing bones of poultry meat
and fish.
 Bread
knife

- a thick-bladed knife with serrated

edges. I t is used for cutting loaves
and breads.
 Cleaver
s

- a wide-bladed, thick-spined knife

for cutting meat.
 Steak
knives

- used at the tables (as opposed to the kitchen)

to cut through especially tough foods, such as
meat.
Kitchen
Equipment
Blend
er
Electric
Mixer
Food
processor
Coffee
maker
Dutch
oven
Microwave
oven
Refrigerator or
Freezer
Materials of Kitchen
Tools and
Equipment
 Aluminu
m
I t is the best material for all-
around use. I t is the lightest, most
attractive,
and less expensive material.
Alumin
um
 Stainless
steel
This material is the most popular
material used for tools and
equipment, but is more
expensive. It is easier to clean and shine
and will not wear out as soon as
aluminum.
Stainless
steel
 Glas
s
This material is good for baking
but not practical on top or
surface cooking.
Glas
s
 Cast
Iron
This material is sturdy but must
be kept seasoned to avoid rust.
Cast
Iron
 Ceramic and Heat-proof
Glass
This material is used especially for
baking dishes, casseroles, and
measuring cups.
Ceram
ic
 Teflo
n
This is a special coating applied to the
inside of some aluminum or steel
pots and pans. I t prevents food
from sticking into the pan.
Tefl
on
 Plastic and Hard
Rubber
This material is used for cutting and
chopping boards, table tops, bowls,
trays, garbage pails, and canisters.
They are much less dulling to
knives than metal and more sanitary
than
wood. Plastics are greatly durable and
cheap but may not last long.
Plasti
c
Hard
Rubber
Table
Appointments
Table
Appointments
I t is the implements used for
dining.
Tablewar
e Refers to eating and serving
utensils and a few decorative
pieces.
Dinnerwa
re
Glassware
Silverware
Hollowware
Linens
 Dinnerwa
re
Refers to the dishes in
which
food is artistically
arranged and served.
 Glasswar
e
Refers to drinking
glasses, juice glasses
sherbet glasses.
 Silverwar
e
Also called as flatware.
These
are utensils used for
eating and serving food.
 Hollowwar
e
I t is the name given to
items like trays and
candle holders that
are made from a metal
substance .
 Line
n
Used to cover tables to
protect tables' surface,
beautification
and insurance of quieter
service.
 Credi
ts
Caballero, Xandra Mae. Career
Pathways in
T.L.E 7. Sunshine I nterlinks
Publishing House, Inc.,
2013.
canva.com
Mary Paul B. Peralta