TLE-Cookery: Quarter 1 - Module 1
TLE-Cookery: Quarter 1 - Module 1
TLE-Cookery: Quarter 1 - Module 1
TLE-Cookery
Quarter 1 – Module 1:
Use of Appropriate Kitchen Tools,
Equipment & Paraphernalia
TLE-Cookery – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Use of Appropriate Kitchen Tools, Equipment & Paraphernalia
First Edition, 2020
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Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Abucay : Ruel D. Lingad, EdD
Division Lead Book Designer : Jovanni B. Belmonte
District LRMDS Coordinator, Samal : Charito D. Corpuz
School LRMDS Coordinator : Cathren Danica E. Ricaplaza
School Principal : Soledad V. Llarina
District Lead Layout Artist, TLE_CK : Jessalyn Anne M. Linsangan
District Lead Illustrator, TLE_CK : Joana Marie S. Pineda
District Lead Evaluator, TLE_CK : Cathren Danica E. Ricaplaza
TLE-Cookery
Quarter 1 – Module 1:
Use of Appropriate Kitchen Tools,
Equipment & Paraphernalia
Introductory Message
For the facilitator:
Welcome to the Cookery – Grade 7/8 Alternative Delivery Mode (ADM) Module
on Use of Appropriate Kitchen Tools, Equipment & Paraphernalia!
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.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
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For the learner:
Welcome to the Cookery – Grade 7/8 Alternative Delivery Mode (ADM) Module
on Use of Appropriate Kitchen Tools, Equipment & Paraphernalia!
The hand is one of the most symbolized parts of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you, as a
learner, is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!
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.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
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. Don’t 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. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. 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 is designed to teach and inform students on how each kitchen tool,
equipment and paraphernalia varies from one another based on its utilization in the
process of preparing and cooking food.
1. Identify the kitchen tools and equipment based on their uses; and
(TLE_HECK7/8UT-0a-1)
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What I Know
Directions: Choose the letter of the correct answer. Write your answers on a
separate sheet of paper.
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Lesson Use of Appropriate Kitchen
1 Tools, Equipment
and Paraphernalia
Food is one of the biggest aspects of any culture of every nation in the world. It is
also an undeniable fact that learning how to cook is one of the most important skills
a person can have – specially teenagers and young adults. That is why familiarizing
oneself with the tools, equipment and paraphernalia which are used in the kitchen
is a must.
Any cook should know the proper utilization of the kitchen tools, equipment and
paraphernalia in order to efficiently prepare and cook food. We must be aware that
each piece has been designed to accomplish specific job inside the kitchen.
What’s In
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
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Notes to the Teacher
For further familiarization on different kitchen tools, equipment
and paraphernalia, the learners can search through the internet
or books.
What’s New
Do you relate to that? Have you also experienced seeing a bare kitchen and feel
that you need to have a well-stocked kitchen? These are some of the struggles
that beginners usually encounter. There are also some who experienced troubles
in the kitchen when it comes to the proper utilization of the kitchen tools and
equipment that they had managed to acquire.
In this module, the students will learn in advance the proper usage of such
kitchen tools and equipment to gear them in life and at work.
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What is It
The following are the utensils which are considered essential for every kitchen and
home cooks.
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Double boiler is used to maintain the
temperature below the boiling point as well as
to keep the food warm without the risk of
overcooking.
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`
Kitchen shears is used for opening food
packages, cutting tape or string as well as
removing labels and tags.
Spoons – are used for measuring small quantities of ingredients like one
tablespoon.
Household Scale – unlike the portion scale, this type of scale is used to
weigh heavier and larger quantities of ingredients, usually in kilograms.
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Rotary eggbeater is a gear-driven tool
that is used for beating small amount of
eggs.
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Note that there are different kinds of knives each with its own
specialization:
Butcher Knife – is used for sectioning raw meat, poultry and fish. Butcher
knife can be used as a cleaver to separated joints and cut bones.
French Knife –is basically used for chopping, dicing and mincing food.
Roast Beef Slicer – is used for slicing thick solid cuts of meats such as
roasts and hams.
Boning Knife – is for filleting fish as well as removing raw meat to its bone.
Fruit and Salad Knife – is for preparing vegetables and fruits for salads.
Spatula – is used for leveling-off ingredients when measuring; as well as
spreading frostings and sandwich fillings.
Citrus Knife – is specifically designed for sectioning of citrus fruits. Its
blade is two-sided and serrated.
Paring Knife – is a type of knife has blades which are short and concave
with hollow ground and is used for peeling and sectioning fruits and
vegetables.
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Whisk is for blending, mixing and
whipping eggs. The beater is made of
steel wires that are looped and twisted
together thus forming a handle.
On the other hand, the more complicated tools are known as equipment. It
may refer to small electrical appliance such as blenders and oven; or large, power-
operated equipment like refrigerators.
Refrigerator/Freezer is an insulated
box equipped by a refrigeration unit
maintaining the temperature for food
storage. This equipment prevents
bacterial infections from foods.
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What’s More
Direction: Fill in the blanks with the appropriate kitchen tool or equipment
being defined.
is used for beating small amount of eggs or batter.
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What I Can Do
Upon learning the proper uses of different kitchen tools and equipment, it is time
for you to put it into actual work.
Demonstrate what you have learned by performing a simple food preparation and
cooking. You may watch and observe your parents as they prepare your meal. Or you
could try frying an egg or a pancake. Make sure that you are guided by your parents
or your guardian when you do this. Be careful in utilizing the different tools.
Assessment
Directions: On your notebook, list down all the utensils and equipment you can
find in your kitchen and identify their uses. Follow the format below.
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Additional Activity
Direction: Rearrange the letters to form the correct word. The given definitions
below will serve as your clues.
1. I N G M E A S U R G L A S S
– used to measure the liquid ingredients
2. T I O N P O R S A C L E
– used to weigh serving portion from one ounce to one pound
3. E R F R G I E R A T O R
– necessary in preventing infections from food
4. L B N E D E R
– used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food
5. R E P P E F L
– used for turning hamburgers and other food items
6. E R E D G D R
– used to shake flour, salt and pepper on meat, poultry and fish
7. R G A T E R
– used to grate, shred, slice and separate foods
8. C S R A P E R
– used to blend or scrape food from the bowl
9. P O O S N
– used to spoon liquids over foods as well as for lifting foods
10. P A S L T U A
– used to spread frosting and sandwich fillings
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Additional Activity
1. Measuring Glass 6. Dredger
2. Portion Scale 7. Grater
3. Refrigerator 8. Scraper
4. Blender 9. Spoon
5. Flipper 10. Spatula
What I Have Learned
1. Rotary Egg Beater 6. Fruit and Salad Knife
2. Pasta Spoon 7. Soup Ladle
3. Household Scale 8. Paring Knife
4. Tong 9. Wooden Spoon
5. Boning Knife 10. Double Boiler
What’s More
1. Spatula 6. Baster
2. Colander 7. Roast Beef Slicer
3. Seafood Serving Tool 8. Temperature Scale
4. Whisk 9. Two-tine Fork
5. Potato Mashe 10. Peeler
What’s In What I Know
1. Butcher Knife 6. Baster 1. A 6. A
2. Dredger 7. Double Boiler 2. B 7. C
3. Measuring Cups 8. Whisk 3. B 8. A
4. French Knife 9. Soup Ladle 4. D 9. C
5. Funnel 10. Spatula 5. C 10. D
Answer Key
References
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