9

TLE
COOKERY
Modul
e1:TOOLSANDEQUI PMENT
NEEDEDINPREPARINGAPPETIZERS
Quart
er1:Week1
JACKI
ELOUS.BALASUELA

(
SUPPORTMATERI
ALFORI
NDEPENDENTLEARNI
NGENGAGEMENT)
AJoi
ntPr
ojectof
SCHOOLSDI
VISI
ONOFDI
POLOGCI
TY
andt
he
DI
POLOGCI
TYGOVERNMENT
TLE–Gr ade9
Alt
ernati
veDel
iv
eryMode
Quarter1–Module1:Tool
sandEqui
pmentNeededi
nPr
epar
ingAppet
izer
sFi
rstEdi
ti
on,
2020

Dev
elopmentTeam oft
heModul
e

Wr
it
er:JACKI
ELOUS.BALASUELA

Edi
tor
:JACKI
ELOUS.BALASUELA

Rev
iewer
:LYNNEB.GAHI
SAN
I
ll
ust
rat
or:LYNNEB.GAHI
SAN

Lay
outAr
ti
st:

ManagementTeam:
Vir
gil
ioP.Bat anJr
. - SchoolsDivi
sionSuper
int
endent
JayS.Mont ealt
o - Asst.School
sDi v
isi
onSuperi
ntendent
AmelindaD.Mont ero- Chi
ef,CID
NurN.Hussi en - Chief,
SGOD
Ronil
l
oS.Yar ag - EPSPVR–LRMDS
LeoMar t
innoO.Al ej
o- PDOII-LRMDS

Pr
int
edi
nthePhi
li
ppi
nesby_
___
___
___
___
___
___
___
__

Depar
tmentofEducat
ion–Regi
onI
X–Di
pol
ogCi
tySchool
sDi
vi
sion

Of
fi
ceAddr
ess: Pur
okFar
mer
s,Ol
i
ngan,
Dipol
ogCi
ty
 9
TLE
COOKERY

Module1:TOOLSANDEQUI
PMENT
NEEDEDINPREPARI
NGAPPETI
ZERS
Quar
ter1:Week1

JACKI
ELOUS.BALASUELA

Depar
tmentofEducat
ion•Republ
icoft
hePhi
li
ppi
nes
I
ntr
oduct
oryMessage
Fort
hef
aci
l
itat
or:

Thislearni
ngr esourcehopest oengagethelearnersint
oguidedandi ndependentl
earni
ng
acti
vi
tiesattheirownpaceandt i
me.Furt
hermore,thi
salsoai
mst ohelplearner
sacquir
ethe
needed21stcent ur
yskil
lswhi l
et aki
ngint
oconsi der
ati
ontheirneedsandci rcumst
ances
wit
houtcompr omi si
ngtheirheal
thandsafetyf
rom Cov i
d–19.

Fort
hel
ear
ner
:

Wel
cometotheTechnol
ogyandLiv
eli
hoodEducati
on9Al t
ernati
veDel
i
ver
yMode(
ADM)
Modul
eonTool
sandEqui
pmentNeededinPr
epari
ngAppet
izers!

Thehandi soneoft hemostsy mbolizedpar

tsofthehumanbody.Iti
softenusedtodepict
ski
ll
,acti
onandpur pose.Throughourhandswemayl ear
n,creat
eandaccompl i
sh.Hence,
thehandint hi
slearningresourcesignif
iest
hatyouasalear
neriscapabl
eandempower ed
tosuccessfull
yachiev etherelevantcompetenci
esandskil
l
saty ourownpaceandt i
me.
Youracademi csuccessli
esi nyourownhands!

WithCovi
d19pandemi c,t
hismodulewasdesi gnedtoprovi
dey ouwit
hfunandmeani ngful
oppor
tuni
ti
esforguidedandindependentlearni
ngaty ourownpaceandt ime.Youwi l
lbe
enabl
edtoprocesst
hecontent
soft hel
earningresour
cewhilebeinganact
ivel
earner
.

Thi
smodul
ehast
hef
oll
owi
ngpar
tsandcor
respondi
ngi
cons:

Thi
s willgiveyou an i
dea ofthe ski
l
ls or
WhatINeedt
oKnow
competenci
esyouareexpect
edtolear
ninthe
module.

Thi
spartincludesanacti
vi
tythataimst ocheck
WhatIKnow
whatyoualreadyknowaboutthel essont otake.
I
fy ougetal ltheanswerscorrect( 100%),you
maydecidetoskipthi
smodule.

Thi
sisabr i
efdr
il
lorrev
iew t
ohel
py oul
i
nkt
he
What
’sI
n
cur
rentl
essonwi
ththepr
evi
ousone.

Inthi
sporti
on,t
henewlessonwi
l
lbeintr
oduced
What
’sNew
toyouinvari
ouswayssuchasastor
y,asong,a
poem,a pr obl
em opener,an acti
vi
ty or a
sit
uat
ion.

Whati
sIt Thi
ssecti
onpr ovi
desabri
efdi
scussionofthe
l
esson.This ai
ms to hel
pyou discoverand
1
 under
standnewconcept
sandski
l
ls.

This compr ises activ

iti
es for independent
What
’sMor
e
practi
cetosol i
difyy
ourunderst
andi
ngandski ll
s
ofthet opi
c.Youmaycheckt heanswerstot he
exerci
sesusingt heAnswerKeyattheendoft he
modul e.

WhatIHaveLear
ned This i
ncl
udes questi
ons or bl
ank
sentence/
paragr
aph t
o be fi
ll
ed i
nto pr
ocess
whaty oul
earnedfr
om t
helesson.

Thissect
ionprovi
desanact i
vit
ywhichwillhel
p
WhatICanDo
youtr
ansferyournewknowledgeorski
lli
ntoreal
l
ifesi
tuat
ionsorconcer
ns.

Thi
sisataskwhichai
mstoeval
uatey
ourlev
elof
Assessment
master
yinachi
evingt
hel
ear
ningcompet
ency.

I
nt hi
spor t
ion,anotheract
ivi
tywil
lbegi vento
Addi
ti
onalAct
ivi
ti
es
y
ou t o enr
ich yourknowledge orskil
loft he
l
esson lear
ned.Thi s al
so tends r
etenti
on of
l
earnedconcepts.

Thi
s contai
ns answer
sto al
lact
ivi
ti
es i
nthe
AnswerKey
module.

Att
heendoft
hismodul
eyouwi
l
lal
sof
ind:

Ref
erences Thi
sisalistofal
lsour
cesusedi
ndev
elopi
ngt
his
module.

2
 WhatINeedt
oKnow

Thismodulewasdesi gnedandwr it
tenwi thy ouinmi nd.Itisheretohelpy oumaster
thenat ureofClean,Saniti
ze,andSt oreKitchenTool sandEqui pment.Thescopeoft his
modul eper mi
tsittobeusedi nmanydi fferentlearningsi t
uations.Thel anguageused
recognizesthediver
sev ocabularyl
evelofstudent s.Thel essonsar earrangedtof ol
l
owthe
standardsequenceoft hecour se.Buttheorderi nwhi chy oureadt hem canbechangedt o
correspondwiththetextbookyouar enowusi ng.

The modulei
s di
vi
ded cov
erst
he di
ff
erentt
ool
s and equi
pmentneeded i
n pr
epar
ing
appet
izer
s.

Af
tergoi
ngt
hrought
hismodul
e,y
ouar
eexpect
edt
o:

a.r
ecogni
zeki
tchent
ool
sandequi
pmentt
obecl
eanedandsani
ti
zed;

b.i
dent
if
ythechemi
cal
stobeut
il
izedi
ncl
eani
ngandsani
ti
zi
ngki
tchent
ool
sandequi
pment
;
and

c.appreciat
ethei
mpor
tanceandr
oleoft
hedi
ff
erentt
ool
sandequi
pmenti
npr
epar
ing
appet
izers.

3
 WhatIKnow
.

Direct
ion:Readeachi tem careful
lyandusey ournotebooktowrit
eyouranswers.
I.Pre–Test
A.)Dir
ections:Giventhescr ambledl ett
ersbelow, unscr
amblethem t
ogetawor doragroup
ofwor dsrelat
edt ocleaningandmai ntaini
ngkitchen premi
ses.Writ
eyouransweropposi
te
eachitem.
1.AINSZTEI-_ _______
___________
_____
2.PENMEQUTI-_ _ __
__________
_ _
________
3.NGILCAEN-_ ________
___________
__ _
_
4.CNKTI EH-_ __
__ _
__________
________
5.LCEHI MAC-_ ___________
____________
6.POAS-_ ___
__________
_________

B.)Di
rect
ions:Readthefol
lowingstatementscaref
ull
ythenchoosethebestanswerf
rom
t
hegiv
enchoi ces.Wr
it
eonlythelet
terofyouranswerinyourqui
znot
ebook.

1.Whi choft hef oll

owi ngisamat erialusedf orsaladmaki nganddesser
tthatneedgr eat
car
etoensur el ongshel fl
ife?
a.Glass b.Al
uminum c.CastIron d.St
ainlessSteel
2.Whichofthef ollowingkni f
eisusedf ortr
immi ngandpar i
ngf r
uit
sand vegetables?
a.Butcherkni f
e b.Par
ingknifec.Frenchkni f
ed.Shear s
3.Whichofthef ollowingkni f
eisusedt opreparev egetablesandf r
uit
s?
a.Butcherkni f
e b.Par
ingknifec.Fruitandsaladknifed.Shear
s 4.Themost
popul
armat erialusedf ortoolsandequipmentusedi ncookingbutismoreexpensive.
a.al
umi nium b.pl asti
c c.St ai
nlessSteel d.Bot hBandC

Lesson TOOLSANDEQUI
PMENT
4
 NEEDEDINPREPARI
NG
1 APPETI
ZERS
Awell-
equi
ppedkit
chenmakescookingeasi
er,
andknowingt
hebestwayt
ouseandcar
efor
yourcooki
ngtool
sandothersuppl
i
esmakescookingsaf
er.

What
’sI
n

Asarev
iewofy
ourex
plor
ator
yCooker
ylesson,l
i
stdownt
en(
10)ki
tchent
ool
sand
equi
pment

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

5
 What
’sNew

Di
recti
ons:Thi
nkofthecommont ool
sandequipmentyouhaveathomeori
nthekit
chen.
Chooseonecooker
ytool/
equipmentwhichcanbefoundi
nyourhomeandpr
ovi
dethesteps
onhowt ousei
t.Wri
teyouranswerinyournot
ebook.

Whati
sIt

COOKI
NGMATERI
ALS

ALUMI NUM -i smost l

yusedi ntheki tchenandmost
popularbecause i ti slightweight,attractiv
e and less
expensive.I
tr equi r
escar etokeepi tshi nyandcl ean.It
alsogivesev enheatdi stri
buti
onnomat terwhatheat
temperaturey ouhav e.Itisav ail
ableinsheetorcast
aluminum.Si ncei tisasof tmet al
,thelightergaugeswi l
l
dentandscr at cheasi ly
,maki ngt heut ensilunusable.
Aluminum tur nsdar kwhenusedwi thal kali
s,suchas
potat
oes,beet s,carrotsandot herv egetableswhileacid
vegetabl
esliket omatoeswi l
lbrightenit.

STAINLESSSTEELi st hemostpopularmat eri

alusedfor
tool
sandequipment ,buti
tismoreex pensi
ve.Itiseasi
er
tocleanandshineandwi l
lnotwearouteasi ly.Choose
thosewit
hcopper ,
aluminum orl
aminat edsteelbott
oms
tospreadheatandkeept hepotfr
om get t
ingheatdar k
spots.St
ainl
essst eelutensi
l
smay beboughti nmany
gauges,f
rom l
ighttoheavy.

6
GLASSi susedf orsaladmakinganddessertbutnot
pract
icalf
ortoporsur
facecooki
ng.Gr
eatcar
eisneeded
toensureforl
ongshel
flif
e.

CASTI RON isdurablebutmustbekeptoi l

edtoavoid
rusti
ng.Sal ad oi
lwi t
h no saltorshor
teni
ng can be
rubbedi nsi
deandoutanddr ied.Washwithsoap(not
detergent)bef
oreusing.

TEFLONi saspeci
alcoati
ngappl i
edinsi
deal umi
num or
steelpotsandpans.I
tpreventsfoodfrom sti
cki
ngtothe
pan.I ti
seasiert
owashandcl ean,buttakecarenotto
scratchtheTefl
oncoati
ngwi t
hsharpinstrumentsuchas
knifeorf or
k.Usewoodenorpl ast
icspat ul
atoturnor
mi xfoodinsi
de

KI
TCHENTOOLS

CAN OPENERisusedtoopenaf oodcont

ainereasi
l
y,
andcomfor
tabl
ygr
ipandt
urnknob.

COLANDERal socal
ledavegetabl
estrai
neri
sessential
forvar
ioust
asksfrom cl
eani
ngv eget
ablest
ostrai
ning
past
aorcontent
s.

PLASTI CANDHARDRUBBERar eusedf orcutt

ingand
choppi ng,tabl
etops,bowls,trays,garbagepailsand
canisters.Theyaremuch l essdulli
ng to kni
vest han
met alandmor esani
tar
ythanwood.Pl ast
icsar
egr eatl
y
durableandcheapbutmaynotl astlong.
7
CUTTING BOARDSar ewoodenorpl
ast
icboar
dwher
e
meat,
frui
tsandveget
abl
escanbecut
.

FUNNELS–areusedtofi
l
ljars,
madeofv ar
ioussi
zesof
st
ainl
essst
eel
,al
uminum,orofplast
ic.

GARLIC PRESS isakitchent

oolwhichisspeci
fi
cal
l
y
desi
gnedforthepur
poseofpul
pinggar
li
c.

GRATERSar eusedtogr at
e,shred,sl
i
ceandsepar
ate
foodssuchascar
rot
s,cabbageandcheese.

KITCHEN SHEARS.Theyar epr act

icalforopeni
ngfood
packages,cutt
ing t
ape orst r
ing orsi mpl
yr emovi
ng
l
abelsort agsfrom i
tems.Othercut t
ingtoolssuchas
boxcutter
sarealsohandyforopeningpackages.

POTATOMASHERi susedformashi
ngcookedpot
atoes,
tur
nips,
car
rot
sorot
hersof
tcookedveget
abl
es.

ROTARYEGGBEATER–usedf orbeati
ngsmallamount
ofeggs orbatt
er.The beat
ers shoul
d be made of
st
ainl
essst
eel
.

8
SCRAPER-ar ubberorsil
i
conetooltobl
endorscr
ape
thefoodfrom t hebowl,metal
,si
li
coneorpl
ast
icegg
tur
nersorf
lippers

SERVINGSPOON-utensi
lconsist
ingofasmal l
,shal
l
ow
bowlonahandleusedinpr epari
ng,ser
ving,oreat
ing
food.

SERVI NGTONGSenabl ey out

ograbeasil
yandtr
ansf
er
l
ar gerf ooditems,poult
ryormeatport
ionstoaservi
ng
platter
, hotdeepf r
yer
,andplat
e.I
tgi
vesyouabett
ergri
p
especi all
ywhenusedwi t
hadeepfry
er,alar
gest
ockpot
oratt hebar becue.

SPATULA – is used toleveloffingredi

ents when
measur
ingandt
ospr eadf
rost
ingsandsandwichfi
l
li
ngs

SPOONS–sol i
d,sl
ott
ed,orper f
orat
edwhi charemade
ofstai
nlessst
eelorplast
ic.Thesoli
donesar eusedto
spoonli
quidsoverf
oodsandt oli
ftfoods,i
ncl
udingt
he
l
iqui
doutofthepot.

TEMPERATURESCALES – ar eusedt omeasur eheat

i
nt ensit
y.Dif
ferentthermomet ersareusedf ordi
ff
erent
pur posesinfoodpr eparat
ion–f ormeat,candyordeep-
fatf ry
ingandot hersmal lthermometersarehangedor
standi novensorr efri
gerator
st ochecktheaccur
acyof
theequi pment’
sther mostat.

9
WHISKS-Itisusedf orblending,mixing,whi
ppingeggs
orbatt
er,andf orblendinggr avi
es,sauces,andsoups.
Thebeatersaremadeofl ooped,steelpianowi
reswhich
aret
wistedtogethertoformt hehandle.

WOODEN SPOONSareusedforcreami
ng,st
ir
ri
ng,and
mi
xi
ng.Theyshoul
dbemadeofhar
dwood.

MEASURI
NGTOOLS

MEASURINGCUPf orli
qui
di ngr
edi
ent
s–ar ecommonly
madeupofheat -
proofglassandt r
anspar
entsothat
l
iqui
dcanbeseen.

HOUSEHOLDSCALES–ar eusedt
oweighlar
gequantit
y
ofingr
edi
ent
si nki
l
os,commonlyinri
ce,fl
our,sugar,
l
egumesorveget
abl
esandmeatupto25pounds.

SCOOPSORDI PPERS–ar eusedt omeasureservi

ngof
softf oods,such as f i
l
li
ngs,ice cream,and mashed
potato.Spoons come i nv ar
iety of si
zes,shapes,
mat eri
alsandcol
or s.Theseareusedt omeasur
esmaller
quantiti
esofingredientscall
edf ori
nt hereci
peli
ke:1
tabl
espoonofbut teror1⁄4teaspoonofsalt
.

KI
NDSOFKNI
VESACCORDI
NGTOUS
10
FRENCHKNIFE–isusedt
ochop,di
ce,
ormi
ncef
ood.
heav
ykni
veshav
easaberorfl
atgri
nd.

FRUITANDSALADKNIFE–i
susedt
opr
epar
e
veget
abl
es,
andfr
uit
s.

KITCHEN KNIVESof t
enr ef
err
edtoascook'sorchef'
s
tool
s,usedforal
lty
pesofki t
chent
askssuchaspeeli
ng
anonion,sl
i
cingcar
rots,
carvi
ngaroastort
urkey
,et
c.

PARINGKNI FE–isusedtocor
e,peel
,andsecti
onfr
uit
s
andv eget
abl
es.Bl
adesar
eshort
,concavewit
hholl
ow
ground.

VEGETABLEPEELERi susedtoscr
apevegetabl
es,such
ascarrot
sandpot
atoes,andt
opeelfr
uit
s.Thebest
onesaremadeofstai
nlessst
eelwi
thsharpdoubleblade
thatswiv
els.

EQUI
PMENT
11
 Equi
pmentmayr efertoasmal lel
ect
ri
calappli
ance,suchasami xer
,oral ar
ge,
expensi
ve,power-
operatedappli
ancesucharangeorar efri
gerator
.Equi
pmentliker
ange,
ovens,r
efri
ger
ators(convent
ional
,conv
ecti
onandmi cr
owav e)aremandator
ypiecesi
nt he
ki
tchenorinanyfoodestabli
shment.

REFRI GERATORS/ FREEZERS ar e necessar y i n

preventing bact eri
al infecti
ons f r
om f oods. Most
refr
igeratorshavespeci alcompar tmentf ormeat ,f
ruit
s
andv egetabl
est okeept hemoi sturecont entofeach
typeoff ood.Buttercompar tmenthol dsbut t
erseparatel
y
topr eventfoododor sfrom spoi li
ngi t
sf l
avor.Basicall
y,
refr
igeratororfreezeri
sani nsulatedbox ,equippedwi t
h
refr
igerati
onuni tandacont r
olt omai nt
aint heproper
i
nsidet emperatureforfoodst orage.

OVEN-achamberorcompar
tmentused f
orcooki
ng,
baki
ng,
heat
ing,
ordr
ying

MI
CROWAVEOVENSusedf
orcooki
ngorheat
ingf
ood

BLENDERS areusedt ochop,blend,mi

x,whip,pur
ee,
grat
e,andli
quefyallki
ndsoffood.Ablenderi
sav ery
usefulappl
i
ance.Theyv ar
yint he amountofpower
(vol
tage/
watt
age).

What
’sMor
e

12
Dir
ecti
ons:Ont hethi
rdcol
umndr aw astar ift
hestatement/
si ncol
umnAmat chwith
col
umnBandi fnotwrit
ethecor
rectword/st
hatbestdescr
ibethestat
ement
/s.Copyand
answerinyournot
ebook.

A B C
1.I tist hemostpopul armat erial Al
uminum
usedf ort oolsandequi pment ,but
i
tismor eex pensive.
2.Iti sagr eat
lydur ableandcheap Gl
ass
mat erialofki tchen ut ensi l
s but
maynotl astlong.
3.Anessent i
alutensi lf orv arious CanOpener
tasksf r
om cl eaningv eget ablest o
strainingpast aort incont ents.
4.Used t ol evelof fi ngr edients Scr
aper
whenmeasur i
ngdr yingr edients.
5.Ar eusedt osect i
onci trusf r
ui t
. Citr
usKni
fe
6.Used f orcooki ng orheat i
ng Mi
crowaveOven
food.
7.A chamber or compar tment Ov
en
usedf orcooki ng,baki ng,heat i
ng
ordr ying.
8.Usedt omeasur eheati ntensity. Spoons
9.Ar ubberorsi l
icont oolusedt o Spatul
a
blendorscr apethef oodf rom t he
bowl .
10.Ar emadeofhar dwoodwhi ch WoodenSpoon
areusedf orcreami ng, st i
rri
ngand
mi xi
ng.

WhatIHaveLear
ned

13
Youhavealr
eadyl
ear
nedthedi
ffer
entkit
chentool
sandequi
pment
.Now,i
tist
imet
oappl
y
whatyouhavel
ear
nedbydoi
ngthetasksaskedofyoubel
ow!

Letanymemberoft hefamilytocheckyourperfor
mance.Ory oumaytakevi
deoi
fgadgetis
avai
labl
e.Withthet
oolsandequi pmentavai
lableinyourki
tchendemonst
rat
eandident
if
ied
theproperuseofki
tchentoolsandequi
pment .Thesaidfamil
ymembermustcheck/monit
or
yourperf
ormancewiththeScoringRubr
icprovidedbelow.

How welldi
dyouperf
orm?Findoutbyaccomplishi
ngt
heScor
ingRubr
ichonest
lyand
si
ncer
ely
.Rememberi
tisyourl
ear
ningt
hati
satst
ake!

SCORE/
RATE

Demonst
rat
edandi
dent
if
ied15ki
tchenut
ensi
l
s 100

Demonst
rat
edandi
dent
if
ied14ki
tchenut
ensi
l
s 95

Demonst
rat
edandi
dent
if
ied13ki
tchenut
ensi
l 90

Demonst
rat
edandi
dent
if
ied12ki
tchenut
ensi
l
s 85

Demonst
rat
edandi
dent
if
ied11andbel
owki
tchenut
ensi
l
s 80

WhatICanDo

Di
rect
ion:
Ref
lecty
ourl
ear
ningont
hisl
esson.Wr
it
eyouranswerony
ournot
ebook.
Ihavel
ear
nedthat
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_
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_
Ihavereal
izedthat
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____
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_ __
_____
_____
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_ __
_____
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14
Iwi
l
lappl
y
_
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RUBRI
CS

AREASOF A B C D
ASSESSMENT

I
deas Present
sideas Pr
esentsi
deas Ideasar
etoo I
deasarevague
i
nanor i
ginal i
naconsist
ent general oruncl
ear1
manner10 manner7point
s poi
nt
4poi
nts
point
s

Or
gani
zat
ion Strongand Organi
zed Some Noor gani
zati
on;
organized beg/mid/
end organizat
ion; l
ack
beg/mid/end10 attemptata beg/mid/end1
7point
s
points beg/mid/end4 point
points

Under
standi
ng Writ
ingshows Writ
ingshowsa Writi
ngshows Writ
ingshows
str
ong cl
ear adequate l
it
tle
underst
andi
ng underst
andi
ng7 underst
andi
ng4 underst
andi
ng1
10points poi
nts point
s poi
nt

Mechani
cs Few(ifany
) Fewerr
ors Sev
eral
err
ors Numerous
err
ors10point
s er
ror
s1point
7poi
nt 4poi
nts

Assessment

Direct
ion:Complet
ethet
abl
ebel
owbyi
dent
if
yingt
het
ool
/equi
pmentandpr
ovi
dingi
ts
functi
on/usage.

NAMEOFTOOL/
EQUI
PMENT FUNCTI
ONS/
USAGE
1.
2.
3.
4.
5.
6.
7.
8.
15
9.
10.

Addi
ti
onalAct
ivi
ti
es

Dir
ecti
on:Roam ar
oundyourki
tchenandli
stdownasmanytool
sandequipmentyoucan
seethaty
oucanpossibl
yuseinprepari
ngappeti
zer
s.Wr
it
eyouranswer
sony ournot
ebook.
1.
2.
3.
4.
5.

16
 AnswerKey
s

WhatIKnow What
’sI
n What
’sMor
e
A.B Answer
smayv
ary ACTI
VITY1
1.
sani
ti
ze Examplesof 1.
answersareshown
2.
equi
pment St
ainl
essst
eel
belowbutnot
3.
cleani
ng l
imitedtothese 2.
toolsand
4.
kit
chen 3.
col
ander
equipment:
5.
chemi
cal 4.
spat
ula
Cut ti
ngBoar d
B. ,Funnel s,Gar l
ic 5.
Press, Grater s
1.a 6.
KitchenShear s,
2.c Pot atoMasher , 7.
Rot aryEggBeat er
3.b Scraper, Serv i
ng 8.Temper
atur
e
TongsSpat ula scale
4.b
,Spoons, Scoops 9.
Rubberscr
aper
Fruitandsal adknife,
CitrusKni fe,Paring 10.

17
Assessment
Nameoft
ool
/Equi
pment Funct i
on/Usage
1.Grat
ers Usedt ograt e,shr ed,sli
ceandsepar ate
foodssuchascar rots,cabbageandcheese
2.Ci
tr
uskni
fe Hasat wo-sidedbl adeandser rat
ededge,
usedt osect ionci trusfrui
t s
3.Rot
aryeggbeat
er Usedf orbeat ingsmal lamountofeggsor
batter.Thebeat er sshoul dbemadeof
stai
nlessst eel
4.Veget
abl
epeel
er Usedt oscr apev egetablessuchascar r
ots,
potatoes,andt opeel f
ruits.
6.Zest
er Usedt oremov ezestorci truspeelsi nthin
stri
ps.
7.Ref
ri
ger
ator Usedt ofroz e/chi l
lfoods/ i
ngredients
8.Bl
ender Usedt ochop, blend, mix ,
whi p,puree,grat
e,
andl i
quefyal lkindsoff ood
9.Mi
crowav
eov
ens Usedf orcooki ngorheat i
ngf ood.

10.Ov
en Achamberorcompartmentusedfor
cooki
ng,
baki
ng,heat
ingordryi
ng

Ref
erences

———.“
LM Cooker
yG10.
”Li
nkedI
nSl
i
deShar
e,June21,
2015.

ht
tps:
//www.
sli
deshar
e.net
/gr
insoda/
lm-
cooker
y-g10-
49655339.
I
mages

ht
tps:
//www.
gleami
tpr
oduct
s.com.
au/
sol
vent
-cl
eaner
-degr
easer
s

ht
tps:
//www.
enov
.co.
uk/
enov
-gener
al-
aci
d-cl
eaner
-5-
li
tr
e.ht
ml

ht
tps:
//sumi
tmanwal
.bl
ogspot
.com/
2010/
01/
abr
asi
ve-
cleaner
s.ht
ml

ht
tps:
//www.
ebay
.com/
p/1900215288

ht
tps:
//www.
thest
ar.
com/
li
fe/
2009/
07/
11/
dipper
_wi
ns_
hands_
down_
among_
ice_

cr
eam_
scoops.
html

ht
tps:
//www.
thespr
uceeat
s.com/
are-
wooden-
spoons-
sani
tar
y-909328

ht
tps:
//www.
bakepedi
a.com/
baki
ng-
ency
clopedi
a/whi
sk/

18