Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Batangas
District of Nasugbu East
Dr. Francisco L. Calingasan
Memorial Colleges Foundation Inc.
Formely I.B Calingasan Memorial Institution
Camp, Avejar, Nasugbu, Batangas

I. Objectives
The student will be able to:
a. Identify the functions of Tools, Equipment and Paraphernalia in caregiving
b. Determine the Tools, Equipment and Paraphernalia in caregiving
c. Classify the Tools, Equipment and Paraphernalia in caregiving

II. Subject Matter

A. Topic: Caregiving Tools, Equipment, and Paraphernalia
B. Materials: Laptop, Caregiving Tools, and Equipment
C. Reference: K to 12 Basic Education Curriculum
Technology and Livelihood Education
Learning Module
Page:8-30
III. Presentation/Procedure
Priming
1. Greeting
2. Prayer
3. Checking of Attendance
4. Energizer
5. Review
Task 1: FOUR PICS ONE WORD
Directions: Guess the similarities of pictures to arrange the jumbled letters correctly.
A. Activity
Task 2. Brain Twister
Directions: The teacher will present a puzzle and the student need to answer it.

CROSS
1. A rubber or silicone tools to blend or scrape the food from the bowl.
3. Good for baking but not practical on top or surface cooking.

DOWN
2. Used to weigh materials of bigger volumes
4. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

B. Analysis
The teacher will ask:
-How do you find the activity?
-What are the images that have been created?
-Are you familiar with those word?
-Where do you usually see those images?
-What comes to your mind when see those images?

C. Abstraction
Materials of kitchen utensils and equipment commonly found in the kitchen.
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.

Aluminium is the best for all-around use. It is the most popular, lightweight, attractive and less
expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution
no matter what heat temperature you have. It is available in sheet or cast aluminium. Since it is a
soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable.
Aluminium turns dark when used with alkalis, such as potatoes, beets, carrots and other
vegetables. Acid vegetables like tomatoes will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is more expensive.
It is easier to clean and shine and will not wear out as soon as aluminium. Choose those with
copper, aluminium or laminated steel bottoms to spread heat and keep the pot from getting heat
dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to
make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening
can be rub inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring
cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminium or steel pots and pans. It
helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to
scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic
spatula to turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters. They are much less dulling to knives than metal and more sanitary
than wood. Plastics are greatly durable and cheap but may not last long.

Cooking Utensils List That Every Kitchen Needs

1. A baster is handy for returning some of the meat or poultry juices from the pan, back to the
food. Basting brushes can be used for the same purpose, but they are also convenient for
buttering the tops of breads and baked goods after they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food tin, preferably with a smooth operation,
and comfortable grip and turning knob.
3. Colanders also called a vegetable strainer are essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
4. Cutting Boards a wooden or plastic board where meats and vegetables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler – used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
7. Emery boards/sharpening steel – used to sharpen long knives.
8. Flipper use for turning hamburgers and other food items
9. Funnels – used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic
10. Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic
for cooking.
11. Graters used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
12. Handy Poultry & Roasting Tools make it easier to lift a hot roasted turkey from the roaster
to the serving platter, without it falling apart.
13. Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all types of
kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey
14. Kitchen Shears- they are practical for opening food packages, cutting tape or string to
package foods or simply to remove labels or tags from items. Other cutting tools such as box
cutters are just as handy, especially for opening packages.
15. Measuring Cups, Spoons Measuring tools are among the most important items found in
any kitchen, since consistently good cooking depends upon accurate measurements. Measuring
tools should be standardized. Measuring cups and spoons are also in the home kitchen.
16. Scales are used to weigh materials of bigger volumes. These are delicate and precision
instruments that must be handled carefully and are more dependable in terms of accuracy.
17. Pasta Spoon or Server is use to transfer a little or much cooked pasta to a waiting plate,
without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you
can use a large slotted serving spoon for short pastas.
18. Potato Masher used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables
19. Rotary eggbeater – used for beating small amount of eggs or batter. The beaters should be
made up of stainless steel, and gear driven for ease in rotating
20. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers
21. Seafood Serving Tools make the task of cleaning seafood and removing the shell much
easier. For cooking seafood, utensils will vary depending on what you are cooking.
22. Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used in preparing,
serving, or eating food.
23. Serving Tongs enables you to more easily grab and transfer larger food items, poultry or
meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better
grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot
or at the barbecue.
24. Soup Ladle is used for serving soup or stews, but can also be used for gravy, dessert sauces
or other foods. A soup ladle also works well to remove or skim off fat from soups and stews.

There are many kinds of knives, each with a specialized use

 Butcher knife – used to section raw meat, poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones. Butcher knives are made with heavy blade with a
sober or flat grind
 French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
 Boning knife – used to fillet fish and to remove raw meat from the bone
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings
 Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
25. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are
used to spoon liquids over foods and to lift foods, including the liquid out of the pot
26. Temperature Scales - used to measure heat intensity. Different thermometers are used for
different purposes in food preparation – for meat, candy or deep-fat frying. Other small
thermometers are hanged or stand in ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
27. Two-tine fork – used to hold meats while slicing, and to turn solid pieces of meat while
browning or cooking Made of stainless steel and with heat-proof handle.
28. Vegetable peeler used to scrape vegetables, such as carrots and potatoes and to peel fruits.
The best ones are made of stainless steel with sharp double blade that swivels.
29. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies,
sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to
form the handle
30. Wooden spoons continue to be kitchen essentials because of their usefulness for used for
creaming, stirring, and mixing. They should be made of hard wood

D. Application
Direction: The teacher will divide the class into 2 groups with corresponding tasks.
Each group will be given 3 minutes to identify what tools they pick and how to use it, all
student should answer it correctly.

Group Commercial Group Cooking

Spoons Spoons
Whisks Whisks
Wooden spoon Wooden spoon
Scraper Scraper
 Criteria 3 4 5

THEME The output is done The output is The output is

Under the accurately done accurately done
supervision of without any help without any help
teacher from the teacher

CLARITY AND The student voices The student voices The student voices
LOUDNESS cannot be heard can be partially can be heard clearly.

GROUP Most group Most group All group members

DYNAMICS members did not members worked worked well together
participate well together

RUBRICS
E. GENERALIZATION
1. Why did you think cooking tools is important to our daily life?
2. What did you learn today?

F. ASSESSMENT
Direction: Identify the Nail Care Tools and Equipment. Write your answer in the blank.
1. Serving Tongs enables you to more easily grab and transfer larger food items,
2. Citrus knife – used to section citrus fruits.
3. Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used in preparing,
serving, or eating food.
4. Potato Masher used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables
5. Rotary eggbeater – used for beating small amount of eggs or batter.

G. Assignment
Choose a 2 cooking utensils and 2 make a video of how to use it.

Prepared by:
JHO-ANA MAROSE G. MARTINEZ

Mrs. ERIK L. ESGUERRA

Cooperating Teacher

MRS. NORMA DRIZ

Evaluator