Technology and Livelihood - ZNNHS

TechnologyandLivelihoodEducation

COOKERYModule1

DepartmentofEducation●RepublicofthePhilippines

GovernmentProperty

NOTFORSALE

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TechnologyandLivelihoodEducation–Grade7/8AlternativeDeliveryModeModule1:KITCHENTOOLSANDEQUIPMENT

FirstEdition,2020RepublicAct8293,Section176statesthat:NocopyrightshallsubsistinanyworkoftheGovernmentofthePhilippines.However,priorapprovalofthegovernmentagencyorofficewhereintheworkiscreatedshallbenecessaryforexploitationofsuchworkforprofit.Suchagencyorofficemay,amongotherthings,imposeasaconditionthepaymentofroyalties.

Borrowed materials (i.e.,songs,stories,poems,pictures,photos,brand names,trademarks,etc.)includedinthismoduleareownedbytheirrespectivecopyrightholders.Everyefforthasbeenexertedtolocateandseekpermissiontousethesematerialsfrom theirrespectivecopyrightowners.Thepublisherandauthorsdonotrepresentnorclaim ownershipoverthem.

PublishedbytheDepartmentofEducation–Region10RegionalDirector:ArturoB.Bayocot,CESOIIIAssistantRegionalDirector:Dr.VictorG.DeGraciaJr.,CESOV

DevelopmentTeam oftheModule

Author/s:QUEENA.LEGASPEReviewers: SUSANCOMALING,ELMAT.TUBIO,EDWINV.PALMAIllustratorandLayoutArtist: NICKNANOManagementTeamChairperson: Dr.ArturoB.Bayocot,CESOIII

RegionalDirector

Co-Chairpersons:Dr.VictorG.DeGraciaJr.CESOVAsst.RegionalDirector

EdwinR.Maribojoc,EdD,CESOVI,SchoolsDivisionSuperintendent

MyraP.Mebato,PhD,CESE,AssistantSchoolsDivisionSuperintendent

MalaEpraB.Magnaong,ChiefES,CLMD

Members NeilA.Improgo,EPS-LRMSBienvenidoU.Tagolimot,Jr.,EPS-ADMSamuelC.Silacan,EdD,CIDChiefJosephT.Boniao,EPS–EPP/TLERoneRayM.Portacion,EdD,EPS–LRMSEdwinV.Palma,PSDSRayG.Salcedo,PrincipalII/DistrictIn-chargeAvillaG.Taclob,PrincipalI/DistrictIn-chargeAgnesP.Gonzales,PDOIIVilmaM.Inso,LibrarianII

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E-mailAddress: [email protected]

Technologyand

LivelihoodEducationCookery–Module1

KitchenToolsand

Equipment

DepartmentofEducation●RepublicofthePhilippines

IntroductoryMessage

7/8

This instructional material is collaboratively developed andreviewedbyeducatorsfrom publicschools.Weencourageteachersandothereducationstakeholdersto emailtheirfeedback,comments,andrecommendations to the Department of Education-Region 10 [email protected]

.Yourfeedbackandrecommendationsarehighlyvalued.

Forthelearner:

WelcometotheTechnologyandLivelihoodEducation7/8AlternativeDeliveryMode(ADM)

ModuleinCOOKERY!

Thismoduleisprovidedasyouralternativeinstructionforlearning inwhichcontentand

activitiesarebasedonyourneeds. Itisaself-pacedapproachwhereinyouwillworkon

differentactivitiesthatareinterestingandchallengingforyoutodevelopyourreadingand

comprehensionskills.Toaccomplishwhatisexpectedfrom you,youareencouragedtostay

focusanddevelopasenseofresponsibilityandindependenceindoingthedifferenttasks

providedinthemodule.Beanempoweredlearner.Alwaysbelievethatnothingisimpossible

andnobodycanstopyoufrom reachingyourdreams.

Thismodulehasthefollowingpartsandcorrespondingicons:

WhatINeedtoKnow This willgive you an idea ofthe skills or

competenciesyouareexpectedtolearninthe

module.

WhatIKnow Thispartincludesanactivitythataimstocheck

whatyoualreadyknowaboutthelessontotake.

Ifyougetalltheanswerscorrect(100%),you

maydecidetoskipthismodule.

What’sIn Thisisabriefdrillorreviewtohelpyoulinkthe

currentlessonwiththepreviousone.

What’sNew Inthisportion,thenewlessonwillbeintroduced

toyouinvariouswayssuchasastory,asong,a

poem,a problem opener,an activity or a

situation.

WhatisIt Thissectionprovidesabriefdiscussionofthe

lesson.This aims to help you discoverand

understandnewconceptsandskills.

What’sMore This comprises activities for independent

practicetosolidifyyourunderstandingandskills

ofthetopic.Youmaychecktheanswerstothe

exercisesusingtheAnswerKeyattheendof

themodule.

WhatIHaveLearned This includes questions or blank

sentence/paragraphtobefilledinto process

whatyoulearnedfrom thelesson.

WhatICanDo Thissectionprovidesanactivitywhichwillhelp

youtransferyournew knowledgeorskillinto

reallifesituationsorconcerns.

Assessment Thisisataskwhichaimstoevaluateyourlevel

of mastery in achieving the learning

competency.

AdditionalActivities Inthisportion,anotheractivitywillbegivento

you to enrich yourknowledgeorskillofthe

lesson learned.This also tends retention of

learnedconcepts.

AnswerKey Thiscontainsanswersto allactivitiesin the

module.

Attheendofthismoduleyouwillalsofind:

The

followingaresomeremindersinusingthismodule:

1.Usethemodulewithcare.Donotputunnecessarymark/sonanypartofthemodule.

Useaseparatesheetofpaperinansweringtheexercises.

2.Don’tforgettoanswerWhatIKnowbeforemovingontotheotheractivitiesincludedin

themodule.

3.Readtheinstructioncarefullybeforedoingeachtask.

4.Observehonestyandintegrityindoingthetasksandcheckingyouranswers.

5.Finishthetaskathandbeforeproceedingtothenext.

6.Returnthismoduletoyourteacher/facilitatoronceyouarethroughwithit.

Ifyouencounteranydifficultyinansweringthetasksinthismodule,donothesitatetoconsult

yourteacherorfacilitator.Alwaysbearinmindthatyouarenotalone.

References Thisisalistofallsourcesusedindeveloping

thismodule.

Wehopethatthroughthismaterial,youwillexperiencemeaningfullearningandgaindeep

understandingoftherelevantcompetencies.Youcandoit!

TableofContents

WhatINeedtoKnow ---------------- 1

WhatIKnow ---------------- 2

Lesson1 ---------------- 3

What’sIn ---------------- 3

What’sNew ---------------- 3

WhatisIt ---------------- 4

What’sMore ---------------- 8

WhatIHaveLearned ---------------- 10

WhatICanDo ---------------- 10

Assessment ---------------- 13

AdditionalActivities ---------------- 16

AnswerKey ---------------- 16

References ---------------- 17

1

WhatINeedtoKnow

Kitchentoolsandequipmentmakethepreparationandcookingofeachrecipeeasier.

Ithelpsanindividualinthekitchentooperateandpreparefoodmoreefficiently.Thereare

manykindsofkitchentoolsandequipmentathome,inthemarketandatthemall.Being

fullyequippedwiththerighttoolsinthekitchenarethebasicstepstosuccessfulcooking

andbaking,whetheryouareaseasonedcheforjustnewinthekitchen.Thus,thecultureof

maintenanceorwhattodowitheachtoollandequipmentafterusemustbelearned.Using

theappropriatetoolsandequipmentwillresulttotheaccuracyoftheoutputorfinished

product.Eachtoolandkitchenutensilplaysanimportantroleinthecookingprocess.

Afterreadingthismodule,thelearnersshouldbeableto:

1.Identifytypesoftools,equipmentandparaphernalia

2.Utilizeappropriatekitchentools,equipmentandparaphernalia;

Ingoingthroughthemodule,youhavetoextendyourpatienceinunderstanding,

analysingwhatyouarereading.Follow thedirectionsand/orinstructionsintheactivities.

Answertheentiregiventestandexercisescarefully.Complytherequiredactivitiesprovided.

2

WhatIKnow

Directions:ReadthestatementscarefullythenwriteTrueifthestatementiscorrect&write

Falseifit’snotcorrect.WriteyouranswerinyourTLEnotebook.

1.Rubberscrapperusedtoscrapetheingredientsdownfrom thesidesofmixingbowls.

2.Usedwhisktoaddairtotheingredientstomakethem lightandfluffy.

3. Plateisusedtoprotectcountertopswhilecuttingandchoppingfood.

4.Tomeasuresmallamountsofbothliquidanddryingredients,measuringspoonsis

used.

5.Graduatedspoonisusedtomeasureslargeamountoffoodsuchasoil,waterand

milk.

6.Measuringglassisusedtomeasurelargeamountsoffoodsuchasflour,sugaror

brownsugar.

7.Thisutensillikespatulaisusedtoleveloffdryingredientsfrom drymeasuringcups.

8.Peelerisusedtotaketheouterskinoffruitsandvegetables.

9.Thesestrainerutensilsareusedtograbandliftobjects.

10.Blenderisusedtochopupfoodsintomilkshakesorsmoothies.

11.Tomashcookedpotatoesandothersoftcookedvegetables,potatomasherisused.

12.Housescaleisusedtoweighfoodinkilos.

13.Thefollowingareusesofgraters:slicing,cuttingandcarving.

14.Ovenisusedforthefollowingreasons:baking,heatingandcooking.

15.Woodenspoonisusedforblendingandwhippingeggs.

Lesson

1

KITCHENTOOLSANDEQUIPMENT

TLE_HECK7/8UT-0a-1

3

What’sIn

Directions:Withyourknowledgefrom yourpreviouslessoninmodule1,answerthese

followingquestions.WriteyouranswersinyourTLEnotebook.

Questions:

1.Whatarejobopportunitiesincookery?

2.Howtobecomeasuccessfulentrepreneur?

3.WhatistheimportanceofSWOTanalysis?

What’sNew

.KITCHENWORDSEARCH

From thepuzzle,searchforatleast10namesofkitchenutensils.Writeyouranswerinyour

TLEnotebook.

F O R K C O R K S C R E W N RK F H T F F R Y I N G P A N ES P O O N C D I T P A N I B FJ P D N H G J O T B S I N K RE M I G Q M L W P C L J L L IR I S S C P L A T E E Q L A GO X H E O R M V S H N E T D EL V W R E P K I N S N E R L RL R E T A B K I C N U E R E AI C A N N L B E U R F V E N TN R H A D E R F T I O E R P OG K E T T L E E N T F W U N RP T R O R D O K A F L C A S WI Y P T R E M H O B M E P V DN V I B Z R U C P E E L E R E

WhatisIt

4

Anycookshouldbefamiliarwiththecorrectutensils,devicesandequipmentinthe

kitchen.Itisimportanttoconsiderseveralthingsandnotonlythepricewhenbuyingthem.

Thejobofcookingrequiresspecifictools,utensils,andequipmentforproperandefficient

preparationoffood.Eachpiecehasbeendesignedtoaccomplishaspecificjobinthe

kitchen.Thetools,utensilsandequipmentaremadeofdifferentmaterials,eachhaving

certainadvantagesanddisadvantages.Thefollowinglistsarematerialsofkitchenutensils

andequipmentcommonlyfoundinthekitchen.

CookingMaterials

Uses/Functions Pictures

1.Food steamer orsteam cooker- isa small

kitchenappliance usedto cookorpreparevarious

foodswithsteam heat

2.Teflon -is a specialcoating applied inside

aluminum orsteelpotsandpans.Itpreventsfood

from sticking to thepan.Usewoodenorplastic

spatulatoturnormixfoodinside.Towashand

clean,takecarenottoscratchtheTefloncoating

withsharpinstrumentsuchasknifeorfork.

3.Pressurecooker-isanairtightcookingdevice

that cook food quickly, thanks to the

steam pressure thatbuildsupinside.

4.Wok -usedin a range of Chinese cooking

techniques including stirfrying,steaming,pan

frying,deep frying,poaching,boiling,braising,

searing,stewing,making soup,smoking and

roastingnuts.

5.Frypan,or Skillet–isaflat-bottomed panused

for frying,searing,and browning foods.Itis

typically20to30cm (8to12in)indiameterwith

relativelylow sides thatflare outwards,a long

handle,andnolid.

6. Kettle - is a metal vessel, with a flat

bottom, used toheatwateronastovetoporhob.

Theyusuallyhaveahandleontop,aspout,anda

5

lid.Somealsohaveasteam whistlethatindicates

whenthewaterhasreachedboilingpoint.

7.Doubleboiler-usedwhentemperaturemustbe

kept below boiling,such as for egg sauces,

puddings, and to keep food warm without

overcooking.

KitchenTools


1.Canopener-usedtoopenfoodcontainers.

2.Strainer-usedtostrainorsiftdryingredients.

3.Cuttingboards-arewoodenorplasticboard

wheremeat,fruitsandvegetablesarecut.Used

to protect counter tops while cutting and

choppingfood.

4.Funnels-areusedtofilljars,madeofvarious

sizesofstainlesssteel,aluminium orofplastic.

5.Graters-areusedtograte,shred,sliceand

separate vegetables such as carrots,cabbage

andcheese.

6.Kitchenshears-areusedforopeningfood

packages,cutting tapes orstrings orsimply

removelabelsortagsfrom items.

7.Kitchenknives-oftenreferredtoascook’sor

chef’stoolsusedforalltypesofkitchentasks

suchaspeeling,slicing,carvingandcutting.

8.Vegetablepeeler-usedtoscrapevegetables

suchascarrotsandpotatoesandtopeelfruits.

They are made ofstainless steelwith sharp

doublebladethatswivels.

9.Potato masher-used formashing cooked

potatoes,turnips,carrotsorothersoftcooked

vegetables.

10.Rubberscrapper-arubberorsiliconetool

6

usedtoblendorscrapethefoodfrom thebowl.

Usedtoremovealsobitsoffoodonsideofthe

bowl.

11.Servingspoons-aresmall,shallowbowlona

handleusedinpreparing,servingoreatingfood.

12.Servingtongs-usedtograbandtransfer

fooditems,poultryormeatportionstoaserving

platter,hotdeepfryerandplate.

13.Spatula-usedtoleveloffingredientswhen

measuringandtospreadfrostingsandsandwich

fillings.

14.Spoons -are solid,slotted orperforated

whicharemadeofstainlesssteelorplastic.Used

tospoonliquidsoverfoodsandtoliftfoods.

15.Fork-autensilmadeofmetal,whoselong

handleterminatesinaheadthatbranchesinto

severalnarrowandoftenslightlycurved tines with

whichonecanspearfoodseithertoholdthem to

cutwitha knife ortoliftthem tothemouth.

16.Plate -a broad,concave,butmainlyflat

vesselonwhichfoodcanbeserved

17.Whisks -are used forblending,mixing,

whippingeggsorbatterandforblendinggravies,

sauces,andsoups

18.Woodenspoon-madeofhardwoodwhich

areusedforcreaming,stirringandmixing.

19.Strainer-usedtostrainorsiftdryingredients.

MeasuringTools


1.Measuringglass-madeoftransparentglass

orplasticusedformeasuringingredients

2.Graduated cup are made ofstainless or

7

plasticswithmeasurements(1,3/4,2/3,½,1/3,

¼,1/8)markedoneachside.

3.Measuringspoons-consistofasetofspoons

with different sizes for measuring small

quantitiesofingredients

4.Householdscales-areusedtoweighlarge

quantityofingredientsinkilos,commonlyinrice,

flour,sugar,legumesorvegetableandmeatupto

25pounds.

Equipment


1.Refrigerators/freezers - necessary in

preventingbacterialinfectionsfrom foods.These

areisolatedbox,equippedwithrefrigerationunit

and a controlto maintain the properinside

temperatureforfoodstorage.

2.Microwave oven -areused forcooking or

heatingfood.

3.Oven-achamberorcompartmentusedfor

cooking,baking,heatingordrying.

4.Ricecooker or ricesteamer-anautomated

kitchenappliancedesignedtoboilorsteam rice.

5.Blenders-areusedtochop,blend,mixwhip,

puree,grate,andliquefyallkindsoffood.

What’sMore

Directions:IdentifythefollowingtoolsandequipmentincolumnA.Writeyouranswerin

8

columnBwithashortdescriptionofitsusesorfunctions.

A B

1.

2.

3.

4.

5.

6.

9

WhatIHaveLearned

Directions:Fillintheblankswiththemissingword/stocompleteeachstatement.Choose

youranswer/sfrom theboxbelow.WriteyouranswerinyourTLEnotebook.

Grater Sticking Dryingredients

ServingspoonPressurecooker Servingtongs

Woodenspoon Doubleboiler Kitchenknives

7.

8.

9.

10.

10

Householdscale Canopener Liquidingredients

1.____________isusetokeepfoodwarm withoutovercooking.

2.A kitchen toolthatis used to grate foods like carrots and cheese is

called____________.

3.Strainerisusedtostrainorsift______________.

4.Thisisusedinservingfood____________.

5.___________areusedtograbandtransferfooditemstoaservingplatter.

6.Forcreaming,stirring,andmixingfoodwewilluse___________.

7._____________oftenreferredtoascook’sorchef’stools.

8.Teflonhasspecialcoatingappliedinsidetopreventfoodfrom _________tothepan.

9.Togettheexactkilosofriceweused_____________.

10._____________isanairtightcookingdevicethatcookfoodquickly.

11

WhatICanDo

Directions:Answerthefollowingquestions.WriteyouranswerinyourTLEnotebook.

Youwereaskedbyyourparentstocook“Pinakbet”.Readthegivenrecipecarefullysothat

youcanprepareandcookthissuccessfully.

PINAKBET

INGREDIENTS

1 tablespoon oil

1/2 pound porkbelly - -cutintostrips

1 small onion - -chopped

2 cloves garlic - -minced

2-3 tablespoons shrimppaste

3 medium tomatoes - -chopped

1/2 small squash - -peeledandcutintocubes

1 cup water

5-7 youngokras - -endstrimmed,cutintohalvesdiagonally

1/2 bunch yard-longbeans(sitaw) - -endstrimmedandcutinto3-inchlengths

1 medium bittergourd - -seededthenhalvedandcutintoslices

1 large eggplant - -endstrimmedandcutintocubes

Salt

INSTRUCTIONS

1.Inawokorpan, heatoilovermedium-highheat.Addporkandcookuntilbrownedandfat

rendered.

2.Lowerheatto medium and add the onion and garlic and cook untiltenderand

aromatic. Addtomatoesandcookforabout3-5minutesoruntilitbecomessoftandthe

skinspeelofftheflesh

3.Addshrimppasteandcontinuetocookforaboutaminute.

4.Addsquashandwater.Coverthepanandletitsimmerforabout2minutes.

5.Addyard-longbeans,bittergourd,andeggplant.Seasonwithsaltifneeded. Cookfor

about2minutes.Addtheokraandcookforanother2minutesoruntilvegetablesare

tenderyetstillabitcrisp.

12

6.Transfertoaservingplateandservewithriceandyourfavoritefriedmeat.

A.ListdownthetoolsandequipmentneededincookingPinakbet

B.Describetheusesofeachtoolandequipmentincooking“Pinakbet”

Assessment

Directions:Choosetheletterofthebestanswer.WritethechosenletteronyourTLE

notebook.

1.Thisisatoolusetopeelofftheouterskinoffruitsandvegetables.

A.Peeler

B.Knife

C.Grater

D.Spoon

2.Usedtoprotectcountertopswhilecuttingandchoppingfood.

A.Coolingrack

B.Cuttingboard

C.Whisk

D.Foodturner

3.Usedformashingcookedpotatoesandothersoftcookedvegetables.

A.Peeler

B.Knife

C.Servingspoon

D.Potatomasher

4.Theseutensilsmeasurelargeamountsoffoodsuchasflour,sugarorbrownsugar.

A.Measuringglass

B.Measuringspoon

C.Graduatedspoon

D.Householdscale

5.Usedtoscrapetheingredientsdownfrom thesidesofmixingbowls.

A.Rubberscrapper

B.Spatula

C.Spoons

D.Foodtongs

13

6.Theseutensilsareusedtograbandliftobjects.

A.Spatula

B.Turner

C.Foodtongs

D.Spoon

7.Addairtoingredientstomakethem lightandfluffy,orstirthinsaucesandbatters.

A.Pastryblender

B.Mixer

C.Spatula

D.Whisk

8.ThefollowingareusesofgratersEXCEPT

A.Grate

B.Drain

C.Shred

D.Slice

9.Theseutensilsareessentialforvarioustasksfrom cleaningvegetablestostraining

pastaorcontents.

A.Strainer

B.Funnels

C.Graduatedspoon

D.Whisk

10.Usedtomeasuresmallamountsofbothliquidanddryingredients.

A.Spoons

B.Peeler

C.Measuringspoons

D.Servingspoons

11.Thisutensilisusedtoleveloffdryingredientsfrom drymeasuringcups,orapplies

icingtocakes.

A.Rubberscrapper

B.Whisk

C.Spatula

D.Turner

12.Ovenisusedforthefollowingreasonsexcept

A.Baking

B.Heating

C.Stirring

14

D.Cooking

13.Usedtochopupfoodsintomilkshakesorsmoothies.

A.Foodmixer

B.Blender

C.Grater

D.Householdscale

14.OvenisusedforthefollowingreasonsEXCEPT

A.Baking

B.Heating

C.Stirring

D.Cooking

15.Thisutensilmeasureslargeamountoffoodsuchasoil,waterandmilk.

A.Measuringglass

B.Measuringspoon

C.Graduatedspoon

D.Householdscale

15

AdditionalActivities

.

Directions:Makeacompilationofpicturesdemonstratingtheproperuseofkitchentools.At

least5kitchenutensils.

AnswerKey

WhatIKnow WhatIhaveLearned Assessment

16

References

Books

CorazonM.Simisim.TechnologyandLivelihoodEducationCookery9,

TheLibraryPublishingHouse,INC

Dr.Cristinaa.Villanueva.EffectiveTechnologyandHomeEconomics,

AdrianaPublishingCo.,INC.

Kto12BasicEducationCurriculum TechnologyandLivelihood

EducationLearningModule

LearningModuleCookery9

InternetSources

Bebs.“PinakbetRecipe:FoxyFolksyPinoyRecipes.”FoxyFolksy,July26,2019.

https://www.foxyfolksy.com/pinakbet/.

Google Search. Google. Accessed June 28, 2020.

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


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


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


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

Forinquiriesorfeedback,pleasewriteorcall:

DepartmentofEducation–Region10

Zone1,DepEdBuildingMastersonAvenue,UpperBalulang

CagayandeOroCity,9000

Telefax:(088)8807072

E-mailAddress:[email protected]

Technology and Livelihood - ZNNHS

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