Republic of the Philippines
National Capital Region
Department of Education
SCHOOL SCHOOLS DIVISION OFFICE – MARIKINA CITY
LOGO
PARANG HIGH SCHOOL
LEARNING MATERIALS
Technology & Livelihood Education VII
THIRD QUARTER
LESSON 1: Kitchen Tools and Equipment
UNIT 3: COMMERCIAL COOKING
Prepared by:
Donnalynn W. Mercado
TEACHER
SCHEDULE: IMAGINATIVE(Monday -Tuesday)
PERIOD: November 4-8, 2019 RESOURCEFUL (Wednesday-Thursday)
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
Disclaimer
The author does not claim ownership of the documents, images, audio,
music, video and other materials used in this lesson. They remain the
property of the original creators who are mentioned in the acknowledgment
section of this lesson. The said materials are used for educational purposes
only.
Thank you very much!
TLE - ICT
MODULE 3
Kitchen Tools and Equipment
OVERVIEW Our Objectives Let’s Learn !
INTRO Our Goal (Content)
LET’S DO IT! ASSESSMENT/
MY RESOURCES
ACTIVITIES QUIZ / EVAL
Disclaimer: This presentation is for educational purposes only. Contents, images, video, audio materials are
owned by the respective authors/owners.
Republic of the Philippines
National Capital Region
Department of Education
SCHOOL SCHOOLS DIVISION OFFICE – MARIKINA CITY
LOGO
Parang High School
Unit 3 : Commercial Cooking
Republic of the Philippines
National Capital Region
Department of Education
SCHOOL SCHOOLS DIVISION OFFICE – MARIKINA CITY
LOGO
Parang High School
Lesson 1: Kitchen Tools and Equipment
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
I. OVERVIEW / INTRODUCTION
OVERVIEW Any cook should be familiar with the correct utensils,
devices and equipment in the kitchen. It is important to
LEARNING consider several things and not only the price when buying
OUTCOMES them. The job of cooking requires specific tools, utensils,
and equipment for proper and efficient preparation of food.
LESSON PROPER Each piece has been designed to accomplish a specific job in
the kitchen.
ACTIVITIES
The tools, utensils and equipment are made of different
QUIZ materials, each having certain advantages and disadvantages.
In this lesson you learn the different equipment, materials
RESOURCES
and tools used in the kitchen.
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
II. LEARNING OUTCOMES
OVERVIEW
LO 1. Utilize kitchen tools and equipment;
LEARNING
OUTCOMES
a. Identify kitchen tools and equipment based
LESSON PROPER on their uses; and
ACTIVITIES b. Use kitchen tools and equipment in
accordance to their functions.
QUIZ
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING Aluminum
OUTCOMES The best for all-around use. It is the most popular,
lightweight, attractive and less expensive. It
LESSON PROPER 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
ACTIVITIES sheet or cast aluminum.
Since it is a soft metal, the lighter gauges will dent and scratch easily, making the
QUIZ utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes,
beets, carrots and other vegetables. Acid vegetables like tomatoes will brighten it.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING Stainless Steel
OUTCOMES The most popular material used for tools
and equipment, but is more expensive. It is
LESSON PROPER easier to clean and shine and will not wear
out as soon as aluminum.
ACTIVITIES
Choose those with copper, aluminum or
laminated steel bottoms to spread heat and
QUIZ keep the pot from getting heat dark spots.
Stainless steel utensils maybe bought in many gauges, from light to heavy.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING
OUTCOMES Glass
Good for baking but not practical on
LESSON PROPER top or surface cooking. Great care
is needed to make sure for long
ACTIVITIES shelf life.
QUIZ
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING
OUTCOMES
Cast Iron
It is sturdy but must be kept
LESSON PROPER seasoned to avoid rust. Salad oil
with no salt or shortening can be
ACTIVITIES rub inside and out and dry. Wash
with soap (not detergent) before
QUIZ using.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING
Ceramic and Heat-Proof Glass
OUTCOMES
is used especially for baking dishes,
LESSON PROPER casseroles, and measuring cups.
Glass and ceramic conduct the heat
ACTIVITIES slowly and evenly.
Many of these baking dishes are decorated and can go from
QUIZ stove or oven to the dining table.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING Teflon
OUTCOMES
A special coating applied to the
LESSON PROPER inside of some aluminum or steel
pots and pans. It helps food from
ACTIVITIES not sticking to the pan. It is easier to
wash and clean, however, take care
not to scratch the Teflon coating
QUIZ
with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn or
RESOURCES
Click NEXT mix food inside.
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW List of materials used for kitchen utensils and equipment
LEARNING Plastic and Hard Rubber
OUTCOMES
used for cutting and chopping
LESSON PROPER boards, table tops, bowls, trays,
garbage pails and canisters. They
ACTIVITIES are much less dulling to knives than
metal and more sanitary than wood.
Plastics are greatly durable and
QUIZ
cheap but may not last long.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW
Did you enjoy the first
LEARNING part of the lesson?
OUTCOMES What are the things that
a kitchen must have? Let
LESSON PROPER
dig deeper
ACTIVITIES
QUIZ
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Baster
LEARNING A baster is handy for returning some of the meat
OUTCOMES 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
LESSON PROPER buttering the tops of breads and baked goods
after they come out of the oven.
ACTIVITIES Cans, Bottle, Carton Opener
use to open a food tin, preferably with a smooth
QUIZ operation, and comfortable grip and turning knob.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Colanders
LEARNING also called a vegetable strainer are essential for various tasks from
OUTCOMES cleaning vegetables to straining pasta or tin contents.
LESSON PROPER Cans, Bottle, Carton Opener
use to open a food tin, preferably with a smooth operation, and
comfortable grip and turning knob.
ACTIVITIES
Cutting Boards
QUIZ a wooden or plastic board where meats and vegetables can be
cut.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Dredgers
LEARNING used to shake flour, salt, and pepper on meat, poultry,
OUTCOMES and fish.
LESSON PROPER Double Boiler
used when temperatures must be kept below boiling,
such as for egg sauces, puddings, and to keep foods
ACTIVITIES warm without overcooking.
Emery Boards/Sharpening Steel
QUIZ
Used to sharpen knives
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Flippers
LEARNING use for turning hamburgers and other food items
OUTCOMES
LESSON PROPER Funnels
used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic
ACTIVITIES
Garlic Press
QUIZ
is a kitchen tool which is specifically designed for
the purpose of pulping garlic for cooking.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Graters
LEARNING used to grate, shred, slice and separate foods such as
OUTCOMES carrots, cabbage and cheese.
LESSON PROPER Handy Poultry and Roasting Tools
make it easier to lift a hot roasted turkey from the
roaster to the serving platter, without it falling apart.
ACTIVITIES
Kitchen Knives
QUIZ
is a kitchen tool which is specifically designed for
the purpose of pulping garlic for cooking.
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Cooking Utensils That Every Kitchen Needs
OVERVIEW
Measuring Cups/tools
LEARNING Measuring tools are among the most important items found in any kitchen, since
OUTCOMES consistently good cooking depends upon accurate measurements..
Click each button to see an example of measuring cups
LESSON PROPER For Dry Ingredients For Liquid Ingredients Portion Scales
Spoons Scoops/Dippers Household Scales
ACTIVITIES
QUIZ
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
OVERVIEW
Are you familiar with the equipment
LEARNING found in your kitchen? More
OUTCOMES complicated tools are called
equipment.
LESSON PROPER They may refer to a small electrical
appliance, such as a mixer, or a large,
expensive, power-operated appliance
ACTIVITIES such a range or a refrigerator.
Click NEXT to know them.
QUIZ
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Kitchen Equipment
OVERVIEW
Refrigerator
LEARNING
The equipment necessary in preventing
OUTCOMES bacterial infections from foods. Most
refrigerators have special compartment
LESSON PROPER for meat, fruits and vegetables to keep
the moisture content of each type of
food.
ACTIVITIES
QUIZ
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
III. LET’S LEARN!
Kitchen Equipment
OVERVIEW
Refrigerator
LEARNING
like griddles, tilting skillets,
OUTCOMES broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting
LESSON PROPER equipment (meat slicer, food choppers,
grinders) mixers and bowls, pots and
pans are utilized most commonly in big
ACTIVITIES food establishments, some with
specialized uses and some are optional.
QUIZ
RESOURCES
Click the ACTIVITIES tab
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
IV. LET’S DO IT! (ACTIVITIES)
How much have you learned? On the third column of the given
OVERVIEW table, draw a star if the statement/s in column A match with column
B and if not write the correct word/s that best describe the
LEARNING statement/s . Copy and answer in your notebook
OUTCOMES
LESSON PROPER
ACTIVITIES
QUIZ
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
IV. LET’S DO IT! (ACTIVITIES)
What is your score to the previous activity? How do you extend
OVERVIEW your learning? On your notebook list down all the utensils and
equipment you can find in your kitchen. Identify the materials of
LEARNING your kitchen tools and equipment. Follow the format below
OUTCOMES
LESSON PROPER
ACTIVITIES
QUIZ
RESOURCES
Click NEXT
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
V. LET’S TAKE A QUIZ
OVERVIEW
Let’s try how much you
LEARNING understand about the
OUTCOMES lesson. Get your paper
and pen now and click the
LESSON PROPER QUIZ tab whenever you are
ready.
ACTIVITIES
QUIZ
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
V. LET’S TAKE A QUIZ
Direction: Identify the word/s that best describes the following statements. Write your
OVERVIEW answer on a separate sheet of paper.
LEARNING 1. It is the most popular, lightweight, attractive and less expensive materials of kitchen
OUTCOMES utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
LESSON PROPER 4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
ACTIVITIES 6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
QUIZ 9. A special coating applied to the inside of some aluminum or steel pots and pans
that helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard
RESOURCES wood.
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
VI. MY RESOURCES
A. REFERENCES TEXTBOOK & INTERNET
OVERVIEW
1. Teacher’s Guide page Commercial Cooking Teacher’s Guide,
Pages: 6-10
LEARNING
2. Learner’s Materials Pages Commercial Cooking for Grade 7 and 8,
OUTCOMES pages 8-12
3. Textbook Pages No Textbook used
LESSON PROPER
4. Additional Materials from LR portal [Link]
essentials-list; [Link]
ACTIVITIES
QUIZ B. Other Learning Resources Handout Module, Computer
RESOURCES
SUBJECT: Cooker y QUARTER: THIRD D AY : 1 L E S S O N N O / T O P I C : K i t c h e n To o l s & E q u i p m e n t
Acknowledgement
OVERVIEW The Author would like to thank….
LEARNING
OUTCOMES
LESSON PROPER
ACTIVITIES
QUIZ
RESOURCES
Click NEXT
