Hnology and Livelihood Education: Quarter 1 - Module 1: Cookery
Hnology and Livelihood Education: Quarter 1 - Module 1: Cookery
Hnology and Livelihood Education: Quarter 1 - Module 1: Cookery
Technology and
Livelihood Education
Quarter 1 – Module 1:
Cookery
(Exploratory Course)
TLE Cookery – Grade 7 (Exploratory Course)
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
First Edition, 2020
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Technology and
Livelihood Education
Quarter 1 – Module 1:
COOKERY
(Exploratory Course)
Introductory Message
For the facilitator:
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
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:
The hand is one of the most symbolized part 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 was designed and written with you in mind. It is here to help you master
the Cookery. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the order
in which you read them can be changed to correspond with the textbook you are now
using.
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What I Know
1. What tool is the most popular, lightweight, attractive and less expensive materials
of kitchen utensils and equipment?
a. glass
b. stainless
c. aluminum
4. This is a must for all types of kitchen tasks, from peeling, carving often referred
as cook's tools.
a. knife
b. grater
c. kitchen shears
7. A rubber or silicone tools to blend or scrape the food from the bowl.
a. ladle
b. spatula
c. baster
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8. What special coating applied to the inside of some pots and pans that helps food
from not sticking to the pan?
a. glass
b. teflon
c. aluminum
9. A kitchen essential used for creaming, stirring, and mixing that made of a hard
wood.
a. ladle
b. spatula
c. wooden spoon
10. A vegetable strainer that is essential for various tasks from cleaning vegetables
to straining pasta or tin contents.
a. sifter
b. strainer
c. colander
12. A tool used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.
a. straw
b. funnel
c. colander
13. This is used to grate, shred, slice and separate foods such as carrots, and
cabbage.
a. knife
b. grater
c. vegetable peeler
14. A tool used for serving soup or stews, but can also dessert sauces or other foods.
a. soup ladle
b. wooden spoon
c. serving spoon
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Lesson
Use and Maintain Kitchen
1 Tools and Equipment
In this module, you will learn independently the different kitchen tools, materials
and equipment and their uses in cookery.
The lesson comes with activities designed to measure your progress. You have to
answer each to the best of your ability and be honest as you can. Hopefully, after
learning this module, you will be equipped with knowledge and skill in cookery.
What’s In
Can you define what is cookery? As a student, how do you think you would
be able to succeed if you will pursue a career in cookery?
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What’s New
Cookery
Cookery will help you learn the basic knowledge one has to acquire in cooking. Let’s
begin by answering the following questions.
Activity 1
3. List 5 tools or equipment used in making this dish. You can ask the help of a
family member who usually does the cooking at your home.
a._______________
b._______________
c._______________
d._______________
e._______________
Continue answering the following questions, using the information you have
gathered.
4. Among the tools and equipment that you wrote, which one do you know how to
use? ___________________________________________.
6. If you were to cook your favorite dish, do you think it is important to use the right
tools and equipment? ___________________________
7. Why? __________________________________________
If you want to cook your favorite dish or simply cook anything, you should be
familiar with the correct utensils, devices and equipment in the kitchen. Each piece
has been designed to accomplish a specific job in the kitchen.
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What is It
We have many tools and equipment used in the kitchen. All of these are made up
different materials, each having certain advantages and disadvantages. The following
lists are materials of kitchen utensils and equipment commonly found in the kitchen.
Plastic and Hard Rubber are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters.
Plastics are greatly durable and cheap but may not last long.
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Activity 2:
Classify the kitchen tools and equipment according to the material it is made of.
Directions: Identify and classify 10 utensils and equipment in any of the following
materials you can find in your kitchen. You can also try at your nearby neighbor’s
or relative’s kitchen.
MATERIALS
Plastic and Hard
Aluminum Stainless steel Glass Teflon
rubber
Tools and
equipment
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Cutting Boards are wooden or plastic board where meats
and vegetables are cut.
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Kitchen Knives are often referred to as cook's or chef's
tool. These are sharp tools used to cut vegetables, fruits
and meats.
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Strainer is used to drain or separate liquid from solid
ingredients. Like brine and oil in canned tuna.
HOUSEHOLD EQUIPMENT
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Blender is used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food. A blender is a very useful appliance. They vary in the
amount of power (voltage/wattage).
Auxiliary equipment these are other equipment that makes task in kitchen easier.
Examples are hand mixer, microwave oven, oven toaster, mixer, coffee maker, rice
cooker, and electric griller.
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What’s More
I II III
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What I Have Learned
If you want to cook a certain dish, you should be ____________ with the correct
utensils, devices and equipment in the kitchen. _______________ is the most popular
material used for tools and equipment. On the other hand, cutting boards can be
made of wooden or plastic where meats and vegetables can be __________. And in
cutting, one referred as a chef’s tool is ____________.
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What I Can Do
In your home, can you help in cooking your meal by preparing the tools and
equipment that will be used? Please identify at least five tools, equipment and
materials you prepared.
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Assessment
Now let’s evaluate your level of mastery in achieving your learning. Ready go.
Directions: Demonstrate the proper use of 10 kitchen utensils to a family
member who will cook your meal. Show the table below to him/her the rating
sheet as a guide. (Optional: take a short video).
Score/Rate
Demonstrated and identified 10 kitchen utensils 100
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Additional Activities
Did you have fun with the activity? Where you able to get 85? If yes, proceed to the
next lesson. If not, go over the definitions once more, before you go to the next lesson.
Find tools and equipment at home that are not discussed in the module and give
their uses.
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What I Know What's More
1. C 1. Stainless
2. B 2.
3. B 3.
4. A 4. Measuring cup
5. C 5.
6. B 6. microwave
7. C 7. Teflon
8. soup ladle
8. B
9. C 9.
10. C 10.
11. C
12. B
13. C
14. A
15. C
Answer Key
References
K – 12 Curriculum Guide
Department of Education Kto12 Commercial Cooking Module (Exploratory Course)
Grade 7, Pages 5-1
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DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.
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