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TLE Exploratory
Cookery
Quarter 1 – Module 1
Kitchen Tools
Technology and Livelihood Education - 7
Quarter 1 – Module 1: Kitchen Tools and Equipment
First Edition, 2020

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these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Development Team of the Module

Compilers: Erika Nadera & Marlene G. Padigos

Editors: Delia T. Canono & Violly Chyril S. Bugtong
Reviewer: Marlene G. Padigos
Illustrator / Layout Artists:
Management Team:
Rhea Mar A. Angtud, Schools Division Superintendent
Danilo G. Gudelosao, Asst. Schools Division Superintendent
Grecia F. Bataluna, CID Chief
Marlene G. Padigos, EPS-EPP/TLE/TVL
Vanessa L. Harayo, EPS-LRMS

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Introductory Message
Welcome to the Technology and Livelihood Education – 7 on Cookery!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher, in helping the learners
meet the standards set by the K to 12 Curriculum while overcoming their personal,
social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

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

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 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. Do not 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. Submit the accomplished module at the end of every week.
7. Upon submission claim the module for the following week.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator through text, phone call, chat, or
the online classroom during the virtual orientation with students.

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Cookery. The scope of this module permits it to be used in many
different learning situations. The module covers the Introduction/ Learning
Objectives, Pre-Assessment, Lesson Proper, Generalization, Application, Post
Assessment. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course.

After going through this module, you are expected to:

1. identify different types of tools;
2. classify the types of kitchen tool based on their uses; and
3. observe cautiously the proper usage and how to take care of the
kitchen tools.

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 What I Know

Use a separate sheet in doing this activity.

Directions: Identify the word/s that best describes the following statements.

__________1. It is the most popular, lightweight, attractive, and less expensive

materials of kitchen utensils and equipment.
__________2. It is a small electrical appliance that is considered as a complicated
tool.
__________3. A kitchen tool that is specifically designed for pulping garlic.
__________4. It is used to grate, shred, slice, and separate foods.
__________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.
__________6. It is used to measure solids and dry ingredients.
__________7. These are used to measure smaller quantities of
ingredients.
__________8. A handy tool for returning some of the meat or poultry juices from
the pan, back to the food.
__________9. A special coating applied to the inside of some aluminum or steel
pots and pans that helps food not stick on the pan.
__________10. A kitchen essential used for creaming, stirring, and mixing that
is made of hard wood.

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 What is It

Materials

Kitchen Utensils commonly found in the kitchen

A cook should be familiar with the correct utensils, devices, and equipment in
the kitchen. It is important to consider several things, not only the prices when
buying them. The job of cooking requires specific tools, utensils, and equipment
for proper and efficient preparation of food. Each piece is designed for a specific
use in the kitchen.

Tools, utensils, and equipment are made of different materials. Each has certain
advantages and disadvantages. The following is the list of kitchen utensils and
equipment commonly found in the kitchen.

Aluminum is the best for all-around use. It is the

most popular, lightweight, attractive, and less
expensive. It requires care to keep it shiny and
clean. Moreover, it allows even heat distribution no
matter what heat temperature you have. It is
available in sheet or cast aluminum. Since it is a https://tinyurl.com/y9w3wx3h

soft metal, the lighter gauges will dent and scratch

easily, making the utensil unusable. Aluminum
turns dark when used with alkalis like potatoes,
beets, carrots, and other vegetables, whereas acid
vegetables like tomatoes can 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 compared to aluminum. Choose utensils with
https://tinyurl.com/y9w3wx3h
copper, aluminum, or laminated steel bottoms for
cooking if you do not want the pot to get black spots.
Stainless steel utensils can be bought in many
gauges, from light to heavy.

Glass is good for baking but not practical over the

heat or on the surface while cooking? Great care is
needed to ensure long shelf life.

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Cast Iron is sturdy but must be kept oiled to avoid
it from getting rusty. It can also be maintained by
rubbing shortening or salad oil (with no salt), inside
and out before leaving it dry. Remember to wash it
with soap (not detergent) before using it again for
cooking.

Ceramic and heat-proof glass is used especially for

baking dishes, casseroles, and measuring cups.
Glass and ceramic conduct heat slowly and evenly.
Many of these baking dishes are decorated and can
go from stove or oven to the dining table.
https://tinyurl.com/y83z3zht

Teflon is a special coating applied to the inside of

some aluminum or steel pots and pans. It helps food
not sticking onto the pan. It is easier to wash and
clean but take good care of it not to scratch it with
sharp instrument such as knife or fork. Use wooden
or plastic spatula to turn or mix food instead.
https://tinyurl.com/ybl9gsdu

Plastic and Hard Rubber are used for cutting and

chopping boards, tabletops, bowls, trays, garbage
pails and canisters. Plastics are greatly durable and
cheap but may not last long.

List of Cooking Utensils that Every Kitchen Needs

1. A baster is handy for returning some of the meat

or poultry juices from the pan, back to the food.
Basting brushes can be used for the same
purpose, and they are also convenient for
buttering the surface of bread and baked goods
after they come out of the oven.

2. Cans, bottles, cartoons opener is used to

open a food tin with smooth operation by
gripping and turning the knob.

3. Colanders, also called a vegetable strainer, are

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

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4. Cutting Boards are wooden or plastic boards
where meat and vegetables can be cut.

5. Dredgers is used to shake flour, salt, and pepper

with meat, poultry, or fish.

6. Double boiler is used when temperatures must

be kept below boiling point for egg sauces, or
puddings. It is also used to keep food warm
without overcooking.

7. Emery boards/sharpening steel – used to

sharpen long knives.

8. Flipper – is used for flipping food over in a frying

pan, or on a griddle.

9. Funnels – used to fill jars, made of stainless steel,

aluminum, or plastic that comes in various sizes.

10. Garlic Press is a kitchen tool which is

specifically designed for the purpose of pulping
garlic.
https://tinyurl.com/ya3gl99s

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

separate foods such as carrots, cabbage, and
cheese.

12. Handy Poultry & Roasting Tools – used to

make it easier to lift a hot roasted turkey from
the roaster to the serving platter to avoid food
from falling apart.

13. 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.

14. Kitchen Shears They are practical for opening

food packages, cutting tape or string, or simply
to remove labels or tags from items. Other
cutting tools such as box cutters are also handy.

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 15. Measuring Cups, Spoons are among the most
important items found in the kitchen. For a
cook to be consistently good at cooking,
accurate measurements of ingredients are
needed. Measuring tools should be
standardized. Scales are used to weigh
https://www.thisoky.com/index.php?main_pa
materials of bigger volumes. ge=product_info&products_id=615336

Commonly used measuring tools at home or in commercial

kitchens include following:

Measuring Cup for Dry Ingredients – used to

measure solids and dry ingredients, such as
flour, fat, or sugar. It is commonly made of
aluminum or stainless material. Sizes range
from 1, ½, ¾ and ¼ (nested cups) to one gallon.
There are cups made of plastic and come in
different colors but could only be used for cold
ingredients, otherwise, it could warp causing https://www.amazon.in/Stainless-Stackable-
inaccurate measure. Measuring-Measure-
Ingredients/dp/B00J1UQ1OY
Measuring Cup for Liquid Ingredients -
commonly made up of heat-proof glass and
transparent so that liquid can be seen.
Measuring the quantity of liquid ingredient is
different from a dry measuring cup.
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 ¼ teaspoon of salt.
Scoops or dippers – used to measure soft foods
such as fillings, ice cream, or mashed potato.

Portion scales - used to weigh serving portions

from ounces to pounds.

Household Scales are used to weigh large

quantities of ingredients in kilos like rice, flour,
sugar, legumes, vegetables, or meat up to 25
pounds.

16. Pasta Spoon or Server is used to transfer cooked

pasta into a container, or plate without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles. You can use a large slotted serving
spoon for short pastas.

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16. Potato Masher is used for mashing cooked potatoes,
turnips, carrots, or other soft cooked vegetables.

17. Rotary eggbeater is used for beating small amount

of eggs or batter. The beaters should be made of
stainless steel, and gear driven for ease in rotating

18. Scraper- a rubber or silicone tool to used blend or

scrape the food from a bowl. This also serves as an
egg turner or flipper.

19. Seafood Serving Tools make the task of cleaning

seafood and removing the shell much easier. For
cooking seafood, utensils used may vary depending
on what you are cooking.

21. Serving spoons are utensils consisting of small,

shallow bowl with handle it is used in preparing,
serving, or eating food.

22. Serving Tongs allow you to easily grab and transfer

larger food items, poultry or meat portions into a
serving platter, hot skillet, deep fryer, or onto a plate.
It gives you a better grip. The longer the tongs, the
better especially when used with a deep fryer, large
stock pot, or for barbecue.

23. Soup Ladle is used for serving soup or stews, but can
also be used for gravy, dessert sauces or other foods.
It also works well to remove or skim off fats/oil from
soup, or stew.

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 Kinds of Knives with their Specialized Uses

Butcher knife – used to section raw meat,

poultry, and fish. It can be used as a cleaver
to separate small joints or to cut bones.
Butcher knives are made of heavy blade with
a saber or flat grind.

French knife – used to chop, dice, or mince

food. Heavy knives have a saber or flat grind.

Roast beef slicer – used to slice roasts, ham,

and thick, solid cuts of meat.

Boning knife – used to fillet fish and to

remove raw meat from the bone.

Fruit and salad knife - used to prepare

salad greens, vegetables, and fruits.

Citrus knife – used to section citrus fruits.

The blade is two-sided with a serrated edge.

Paring knife – used to core, peel, and section

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

24. Spoons – are solid, slotted, and perforated. They are

made of stainless steel or plastic. The solid ones are
used to spoon liquids from food or lift food out of the
pot.

25. Temperature Scales - used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation. Other small
thermometers are hanged or placed in ovens or
refrigerators to check the accuracy of the

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 equipment’s thermostat.

26. Two-tine fork – used to hold meat while slicing and

turning solid pieces of meat while browning or
cooking. It is made of stainless steel with a heat-proof
handle.

27. Vegetable peeler - used to scrape vegetables or peel

fruits. The best ones are made of stainless steel with
sharp double blade swivels.

28. Whisks for Blending, Mixing - used for whipping

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

29. Wooden spoons are kitchen essentials for

creaming, stirring, and mixing. They should be
made of hard wood.

https://www.aliexpress.com/item/3
2976792853.html

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 What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Directions: On the third column draw a if the statement/s in column A

match with column B and if not write the correct word/s that best describe the
statement/s.

A B C
1. It is a material that allows even Aluminum
heat distribution no matter
what heat temperature you
have.
2. It is a material that is very Glass
durable and cheap but may
not last long
3. An essential utensil for Colander
cleaning vegetables, or
straining pasta or other
types of food.
4. It is used to level off dry Scraper
ingredients when measuring
5. A tool used for flipping food Flipper
over in a frying pan, or on a
griddle.
6. It is made of heat-proof and Measuring Cup
transparent glass so that for liquid ingredients
liquid can be seen when
measuring.
7. It makes the task of cleaning Seafood Serving Tools
seafood and removing the
shell much easier.
8. It enables you to easily grab Serving spoons
and transfer larger food like
poultry, or meat portions into
a serving platter, hot skillet,
deep fryer, or onto a plate

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 9. It is used for whipping eggs Pastry blender
or butter, or for blending
gravies, sauces, or soup.
10. It is used to measure heat Temperature scales
intensity.

What I can do

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Directions: On your notebook list down all the kitchen tools and equipment you
can find in your kitchen and state how you can properly take care of them in the
second column.

KITCHEN TOOLS AND How do you take care of them?

EQUIPMENT
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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 Assessment
Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________
Instructions: Match Column A with Column B. Write the letter that corresponds to
your answer.

Column A Column B

_____1. It is used to scrape vegetables, such as a.

carrots and potatoes and to peel fruits.

_____2. A utensil consisting of a small, shallow bowl b.

With a handle, used in preparing, serving, or

eating food.
_____3. It is used for beating small amount of eggs or c.

batter.
_____4. It is used to hold meat while slicing or turn d.

pieces of meat while browning or cooking.

_____5. It makes the task of cleaning seafood and e.

removing the shell much easier.

_____6. It is used for serving soup or stew, but can f.

also be used for gravy, dessert sauces or
other food.
_____7. It is used to measure heat intensity. g.

_____8. It is used for whipping eggs or butter and h.

blending gravies, sauces, and soups.

_____9. A kitchen tool which is specifically designed i.

for the purpose of pulping garlic.

_____10. A tool used for flipping food over in a frying j.

pan, or on a griddle.

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cookware/
https://www.topcookwareonline.com/blog/difference-aluminum-stainless-steel-
Online Sources:
K to 12 Cookery Learning Module
Reference
What I have learned
1. Stainless steel What I Know
Assessment
2. Plastic and hard
rubber 1. Aluminum
1. h 2. Equipment
2.b 3.
3. j 3. Garlic presser
4. Spatula
4. a 4. Grater
5. f 5. Kitchen Knives
6. c 5.
6. Measuring Cup
7. d 7. Measuring
8. e 6.
9. i spoon
7.
10. g 8. Scraper
8. Serving tongs
9. Teflon
9. Whisks for
blending, mixing 10. Wooden spoon
10.
Answer Key