TechnologyandLivelihoodEducation
COOKERYModule1
DepartmentofEducation●RepublicofthePhilippines
GovernmentProperty
NOTFORSALE
7/8
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
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MyraP.Mebato,PhD,CESE,AssistantSchoolsDivisionSuperintendent
MalaEpraB.Magnaong,ChiefES,CLMD
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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
Uses/Functions Pictures
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
Uses/Functions Pictures
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
Uses/Functions Pictures
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
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.
Google Search. Google. Accessed June 28, 2020.
https://www.google.com/search?q=kitchen+utensils+worksheets+for+high+school.
Google Search. Google. Accessed June 29, 2020.
https://www.google.com/search?q=kitchen+utensils.
Google Search. Google. Accessed June 29, 2020.
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
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