COLLEGE OF ST.

JOHN – ROXAS
Member: Association of LASSSAI- Accredited Superschools (ALAS)

SELF- LEARNING MODULE AND ACTIVITY SHEETS

Name: ______________________ Grade Level: __________ Inclusive Dates: ____________

Learning Area: _______________ Learning Content: _________________Quarter: _______
LESSONS AND COVERAGE:
In this module, you will examine this question/ these questions when you take this
lesson:
Use of Kitchen Tools, Equipment, and Paraphernalia
Essential Questions
How do we identify the proper tool, equipment, or paraphernalia when cooking a particular
dish?
Why do we need to use the appropriate tools when cooking?
Most Essential Learning Competency:
 Utilize Appropriate Kitchen tools, equipment and paraphernalia
Sub Competency/ Competencies
 Identify types of tools, equipment and paraphernalia
 Classify the types of appropriate cleaning tools and equipment based on their uses.

Learning Objectives
The learners should be able to:
1. identify the basic kitchen tools and equipment;
2. describe the various types of kitchen tools, equipment;
3. realize the importance of utilizing kitchen tools, equipment, and paraphernalia
through….

EXPECTED SKILLS
To do well in this module, you need to remember and do the following:
1. Invoke God’s presence by praying the Lasallian Prayer.
2. Read the instruction carefully before starting anything.
3. Complete all the activities and worksheets given.
3. Use dictionary and the like to find the meaning of the words that you do not understand.
4. Use a notebook to compute your answers (if applicable) and record scores.
5. Review the criteria in the rubrics and evaluate your work using the provided checklist.
6. Make a timetable for your study. Do not force yourself to answer everything if you are
are already tired. Give yourself time to relax.
TOPIC 1
Any cook should be familiar with the correct utensils, devices and equipment
in the kitchen. It is important to consider several things and not only the price
when buying them. The job of cooking requires specific tools, utensils, and
equipment for proper and efficient preparation of food. Each piece has been
designed to accomplish a specific job in the kitchen. The tools, utensils and equipment are
made of different materials, each having certain advantages and disadvantages. The
following lists are materials of kitchen utensils and equipment commonly found in the
kitchen.

Be familiar with the following important terms:

Cleaning -a physical removal of visible soil and food.

Disinfectant -a substance used to destroy germs and diseases
Exterminate -to destroy totally
Filth -anything that is dirty
Grates -frames of iron bars for holding fuel while it burns
Infestation -the state of being infested as with parasites or vermin
Kitchen -a room especially set apart and containing the necessary utensils for cooking food.
Pedestal -a base or support
Sanitizer -a chemical agent used for cleansing and sanitizing surfaces and
equipment.
Sanitizing -process of reducing number of harmful organisms to safe level on
food contact services.
Stack -a case compose of several rows of shelves

Try this! (Activities to check prior knowledge)

ACTIVITY # 1
Directions: Give a clear instruction on how to answer.
 1.

2.

3.

5.

GET ENGAGE! (Lesson Proper)

A kitchen utensil is a hand-held, typically small tool or utensil that is used in the
kitchen for cooking or for other food preparation related functions. There are other names
for the same thing or subject thereof, derived from the word “ware” like kitchenware,
wares for the kitchen; ovenware, and bake ware (used inside ovens and for baking, and
cookware)
KITCHEN UTENSILS

CAN OPENER
It is used to open food
containers.

COLANDER
It is also called vegetable
strainer is essential for
various tasks from cleaning
vegetables to straining
pasta or contents.
 PLASTIC and HARD RUBBER
They are used for cutting
and chopping. They are
duller than knives. Plastics
are greatly durable and
cheap but may not last long.

CUTTING BOARD
It is a wooden or plastic board
where meat, fruits and
vegetables are cut. Using Plastic
cutting board is more sanitary
than wooden board as it does not
absorb food juices that can serve
as medium of bacterial growth.
FUNNEL
It is use to fill jars; made of
various sizes of stainless steel,
aluminum or plastic.

GARLIC PRESS
It is a kitchen tool which is
specifically designed for the
purpose of pulping garlic.
GRATER
It is use to grate, shred, slice and
separate food such as carrots,
cabbage and cheese.

KITCHEN SHEARS
They are practical for opening
food packages, cutting tape or
string or simply for removing
labels or tags form items. Other
cutting tools such as box cutters
are also handy for opening
packages.
SERVING SPOON
A small, shallow bowl on a handle
used in preparing, serving or
eating
SERVING TONGS
It is use to grab and transfer food
items, poultry or meat portions
to a serving.

SPATULA- is used to level off

ingredients when measuring and
to spread frostings and sandwich
feeling.
SPOON
It is a solid, slotted or perforated
tool which is made of stainless
steel or plastic. The solid ones are
used to spoon liquids over foods,
including the liquids over foods
and to lift foods, including the
liquid out of the pot.
TEMPERATURE SCALES
They are used to measure heat
intensity. Different thermometers
are used for different purposes in
food preparation-for meat, candy
or deep-fat frying and other small
thermometers are hung or stand
in ovens or refrigerator to check
the accuracy of the equipment’s
thermostat

WHISK
It is use for lending, mixing,
whipping eggs or batter, and for
blending gravies, sauces and
soups. The beaters are made of
looped, steel piano wire which
are twisted together to form the
handle.
WOODEN SPOON
It is made of hard wood which
are used for creaming, stirring,
and mixing.

MEASURING TOOLS
MEASURING CUP FOR LIQUID
INGREDIENTS
It is commonly made up of heat-
proof transparent glass so that
liquid can be seen.

HOUSEHOLD SCALE
It is use to weight large quantity
of ingredients in kilos, commonly
in rice, flour, sugar, legumes

MEASURING SPOON
They come in variety of sizes,
shapes, materials and colors.
These are used to measure
smaller quantities of ingredients
called for in for the recipe.

KINDS OF KNIVES ACCORDING

TO USE
FRENCH KNIFE
It is commonly called chief’s knife
and is used to chop, dice, or
mince food. Heavy knives have a
saber or flat grind.

FRUIT AND SALAD KNIFE-

They are often use to prepare
vegetables and fruits.
KITCHEN KNIVES
They are often referred to as
cook’s or chef’s tools, used for all
types of kitchen task such as
peeling an onion, slicing carrots,
carving a roast or turkey etc.

CITRUS KNIFE
It has a two sided blade and
serrated edge. It is used to
section citrus.
PARING KNIFE
It is use to core, peel, and section
fruits and vegetables. Blades are
short, concave with hallowed
ground.
VEGETABLE PEELER
It is used to scape vegetables
such as carrots and potatoes, and
to peel fruits. The best ones are
made of stainless steel with sharp
double blade that swivels.

KITCHEN EQUIPMENT
HAND MIXER
It is an electric handled mixing
tool that has two removable
metal beaters and variable
speeds. A hand mixer is a basic
housewares essentials for mixing,
blending, whipping and beating.
MICROWAVE OVEN
It is a kitchen appliance that
combines the cooking ease and
speed of a microwave with the
benefits of traditional oven
cooking.

REFRIGERATOR
It is a cooling appliance for the
storage and preservation of
perishable food. Common
refrigerators are used in
conjunction with freezers, which
maintain temperatures below
freezing, or a refrigerator may
have an integrated freezer
compartment.
BLENDER
It is a kitchen and laboratory
appliance use to mix, puree, or
emulsify food other substances.

FOOD PROCESSOR
It is an electronic kitchen tool
that utilizes several different
blades and a high-speed motor to
handle several different common
cooking tasks.

ACTIVITY # 2
Directions: Match the Word and the Pictures. Write the number on the
box provided below.
Keep this in Mind

A kitchen utensil is a hand-held, typically small tool or utensil that is used

in the kitchen for cooking or for other food preparation related function.

Sum Up

There are variety of kitchen tools available to make cooking and food preparation easy.
Utensils can be both kitchen and eating utensils.

SELF Directions: Name the following kitchen tools and utensils. Write
CHECK
the name below each picture.
 POST TEST
Directions: Read the following statements carefully. Encircle the letter of the correct
answer.

1. Which kitchen tool is use to open food container?

a. Strainer b. Funnel c. Can opener d. Knife

2. Which of the following knives is use for trimming and paring fruits and vegetables?
a. Butcher b. French c. Paring d. Shears

3. Mikey wants to use a board to cut the carrot into cube shapes. What appropriate
kitchen tool will she use?
a. cutting board b. measuring cup c. Cleaver knife d. Kitchen shears

4. The Grade 8 students are doing their measuring activity for their TLE class. Their
teacher assigned them to measure flour, sugar and baking powder. Which kitchen
tool will they use to measure?
a. Bowl b. glass c. Measuring cup and spoon d. Strainer

5. Mrs. Dela Cruz is health conscious and likes to drink puree fruit juices which she
makes by herself. Which kitchen equipment will she use?
a. Refrigerator b. electric blender c. Microwave oven d. Freezer

ACTIVITY A
Directions: You are given a recipe that focuses on a specific use of tools,
utensils and equipment. Interpret the recipe by selecting the appropriate
tools, equipment, and utensils. Accomplish the worksheet below.
Recipe Name of Tools, Utensils Function/s
and Equipment

Fresh Lumpia
 Chicken Adobo

What are the tools, equipment, and utensils common to all cookery methods? Where you
able to identify the tools and equipment that are used for cookery? What are these?
Answer in not less than 3 sentences.
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ACTIVITY B

List down all the utensils and equipment you can find in your kitchen. Identify the
materials of your kitchen tools and equipment. Follow the format below.
Kitchen Tools Materials
How will you prolong the life of the kitchen tool? Answer in not less than 3 sentences
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INSTROSPECTION TIME
Directions: Fill up the template below in not less than 3 sentences each.

RUBRICS

REFERENCES
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Date Accomplished: ___________________________ Date Submitted: ____________________________

Signature of Student: ________________________ Signature of Parent:__________________________

over Printed Name over Printed Name

PREPARED BY:
__________________________________

Teacher