7/8

Technology and
Livelihood
Education
Cookery
Exploratory Course
Quarter 1 – Module 1:
Kitchen Tools and Equipment
Technology and Livelihood Education – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Title : Kitchen Tools and Equipment
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Louie John P. Soltura

Editors: Clemencia Calubayan, Reynilda Bebon, Ferdinand T. Glor
Reviewers: Clemencia Calubayan, Reynilda Bebon, Ferdinand T. Glor
Illustrator: Name
Layout Artist: Name
Management Team: CATHERINE P. TALAVERA, SDS
LORENA S. WALANGSUMBAT, CID CHIEF
JEE ANN BORINES, Division EPS In Charge of
LRMS
FERDINAND T. GLOR, Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Region IV-A (CALABARZON)

Office Address: ____________________________________________

____________________________________________
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 7/8
Technology and
Livelihood
Education
Cookery
Exploratory Course
Quarter 1 – Module 1:

Kitchen Tools and Equipment

Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education G7/8 Alternative

Delivery Mode (ADM) Module on Cookery-Kitchen Tools and Equipment!

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:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

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.
For the learner:

Welcome to the Technology and Livelihood Education G7/8 Alternative

Delivery Mode (ADM) Module in Cookery-Kitchen Tools and Equipment!

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.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

This is a brief drill or review to help you link

What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

This section provides a brief discussion of

What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

This includes questions or blank

What I Have Learned sentence/paragraph to be filled in to
process what you learned from the lesson.

This section provides an activity which will

 What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.

In this portion, another activity will be given

Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

This contains answers to all activities in the

Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

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!
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Biology. 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.

The module is consist the following lesson:

 Lesson 1 – Use and maintain kitchen tools and equipment

After going through this module, you are expected to:

1. identify the types of tools, equipment and paraphernalia;

2. classify the appropriate cleaning tools and equipment based on their uses;
 What I Know

Let us check what you already know about the lesson to take.

Direction: Choose the letter that corresponds to the correct answer for each question.

Write the chosen letter on the space provided before the number.

______ 1. Which is used to remove the core and pips from apple and similar fruits?

a. Apple corer b. apple cutter c. chinoise d. fillet knife

______ 2. Which is used during cooking to cover meat in its own juices or with a

sauce?

a. apple cutter b. baster d. blow torch d. bowl

______ 3. Which among the choices is used to create a hard layer of caramelized

sugar in a crème brulee?

a. Biscuit presser b. blow torch c. ladle d. whisk

______ 4. What is the kitchen utensil used as a protective surface on which to cut

or slice things?

a. bowl b. browning tray c. cutting board d. funnel

______ 5. Which among the following is the saucepan with a detachable upper

compartment heated by boiling water in the lower one?

a. Colander b. double broiler c. flour sifter d. sieve

______ 6. What is the kitchen knife used for filleting that gives good control and
aids in filleting?
 a. b. butcher’s knife c. cheese knife d. fillet knife
bread
knife

______ 7. Which among the following is used to cut slices in pies or cakes, and

then transfer to a plate or container? c. cheese knife

a. biscuit cutter b. cake
and pie server

______ 8. What is the slotted spoon-like utensil used to separate the yolk of an egg

from the egg white?

a. b. cheese cloth c. egg poacher d. egg separator

baste
r

______ 9. What is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds

of food?

a. b. food mill c. herb chopper d. whisk

blen
der

______ 10. Which among the choices is a long, round wooden, or marble tool rolled

across the dough to flatten it?

a. dough scraper b. pastry wheel c. rolling pin d. tongs

______11. Which of the following is also called a vegetable strainer which is

essential for various tasks from cleaning vegetables to straining pasta or tin
contents?

a. baster b. browning tray c. colander d. dredger

______ 12. Which of the following is used to shake flour, salt, and pepper on meat,

poultry, and fish?

a. baster b. browning tray c. dredger d. colander

______ 13. Which among the following is use for turning hamburgers and other food

items?

a. b. dredger c. funnel d. baster

flip
per
______ 14. What helps food from not sticking to the pan?

a. b. stainless steel c. Teflon d. aluminum

flippe
r

______ 15. Which is often referred to as cook's or chef's tool which is a must for all
types of kitchen task from peeling an onion and slicing carrots, to carving a
roast or turkey?

a. cheese knife b. bread knife c. fillet knife d. kitchen knife

 Lesson
Kitchen Tools and
1 Equipment

Tools and Equipment in Cookery includes information and activities to

develop desirable values, skills and understanding through authentic tasks on how
to classify the types of appropriate cleaning tools and equipment based on their
uses, and to clean, maintain and sanitize kitchen tools, and equipment.

Cleanliness is vital in every kitchen where food is prepared, cooked and

served. In order to avoid food contamination, kitchen tools, equipment and other
utensils used in the preparation of food as well as its premises should be cleaned
and sanitized, and store properly after each use.

Cleaning and sanitizing kitchen tools and equipment must be part of the
standard operating procedures that make up your food safety program. Improper
cleaning and sanitizing kitchen surfaces allow harmful microorganisms to be
transferred from one food to another.

What’s In

1. List down kitchen tools and equipment found in your kitchen.

2. Do you know the uses of each kitchen tools and equipment?

2
 Notes to the Teacher
Ask the students to write the
kitchen utensils and equipment they are
familiar with on their paper. And let them tell
how they utilize such.

What’s New

Arrange the jumbled letters inside the boxes to identify the types of tools, equipment and
paraphernalia. Write your answers on a separate sheet of paper.

RETSAB WOLB REDNALOC KROCSWEC NENLUF

ADLEL What is It
ARKECRCUTN ALUTAPS GOTNS HIKSW

1. Identify and explain the different types of

utensils, devices and equipment in the kitchen?

Baster – it is used Bowl- it is a round, open

during cooking to cover topped container, capable of
meat in its own juices holding liquid.
or with a sauce.

Colander – it is used for Corkscrew – It pierces and

draining substances removes a cork from a bottle.
cooked in water. It is a
bowl-shaped container
with holes, typically
made from plastic or Blender – it is used to chop, blend,,
metal. mix, whip, puree, grate, and liquefy all
3 kinds of food.
 Funnel – it is used to channel
liquid or fined grained Ladle – it is a type of
substances into containers with serving spoon used
a small opening. for soup, stew, or
other foods.

Spatula – it is a hand held

Nut cracker – it is used to
tool that is used for lifting,
cracker, or open the hard outer
flipping, or spreading.
shell of various nuts.

Tongs – it is used for gripping Whisk – it is used to blend

and lifting. It is usually used ingredients smooth, or to
to move items on hot incorporate air into mixture, in a
surfaces. process known as whisking or
whipping.

2. What are the cleaning agents use to clean and to

sanitize the kitchen tools and equipment?

CLEANING AGENTS

Detergents Solvent Cleaner Acid Cleaner Abrasive

4
 Cleaner

3. Why is it important to clean, to sanitize and to store

equipment properly?

It is important to clean, sanitize and store equipment properly for us to

avoid bacteria from penetrating or accidents. Cleaning and sanitizing
the equipment is essential because it helps us to be more secured, far
from bacteria and other causes of illnesses.

4. What is the difference between CLEANING and SANITIZING?

 Cleaning removes food and other types of soil from a surface such as
countertop or plate.

 Sanitizing reduces the number of pathogens on that clean surface to

safe levels.

5. What are the four categories in which the cleaning agents

are divided?

1. Detergents – e.g. dishwashing detergent and automatic dishwasher

detergents

2. Solvent cleaners – solvent cleaners are often called degreasers.

3. Acid cleaners – these cleaners are often used to remove scale in ware
washing machines and steam tables

4. Abrasive cleaners – use these cleaners to remove heavy accumulations of

soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect.
Types of Sanitizing

5
1. Using heat – there are three methods of using heat to sanitize surfaces:
steam, hot water, and hot air.

2. Using chemicals – chemicals that are approved as sanitizers are chlorine,

iodine, and quaternary ammonium. Different factors are influence the
effectiveness of chemical sanitizers.
The three factors must be considered are:

1.Concentration – the presence of too little sanitizer will result in adequate

reduction of harmful microorganisms. Too much can be toxic.

2.Temperature – generally chemical sanitizers work best in water that is

between 55⁰F (13⁰C) and 120⁰F (49⁰C).

3.Contact time – in order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

6. How to clean and to sanitize kitchen tools and

equipment based on manufacturer’s instructions?

If you don’t clean your kitchen properly, germs and bacteria can start to grow – and
quickly, too! This definitely isn’t ideal in a place where you prepare and cook food
as it can lead to the people who live in your house getting ill. To avoid this, it’s
important you’re cleaning and sanitizing kitchen utensils properly after you use
them. Follow the steps below.
1. Scrape food off surfaces before washing.

2. Wash the dishes or equipment in hot, soapy water. Use clean dishcloths
each day. Do not use sponges because they can harbor germs.

3. Rinse the dishes well in clean, hot water, so that no soap is transferred to
the chlorine bleach solution.

6
4. Do not mix bleach with soapy water. Soap stops bleach from sanitizing.

5. Sanitize the dishes by using either the chlorine bleach solution or hot water
method.

6. Allow the dishes and equipment to air dry. Do not dry with a cloth or towel,
as this may spread germs.

7. Wash cupboards and other surfaces that come in contact with floodwater
with soapy water. Then rinse and wipe surfaces with a disinfecting solution.
Remember, cupboards and other surfaces must be cleaned and disinfected before
you can store foods, dishes, or cooking utensils in them.

8. How to use cleaning tools, equipment, and paraphernalia in

accordance to standard operating procedures maintain kitchen
tools, equipment and work areas?

After you’ve finished cooking, it’s vital you’re cleaning and sanitizing kitchen tools
and equipment to prevent the spread of bacteria. To start with, here’s how you can
clean your tools:

 Scrape any food debris into a bin before cleaning and sanitizing tools

and equipment. Fill your sink with warm to hot water and an antibacterial
detergent.

 Use a clean sponge or brush to scrub each item thoroughly, making

sure to remove all bits of food and getting into all the little, hard-to-reach
areas.

 Either leave to air dry or use a dish cloth, which should be cleaned

with a quality detergent, such as Sunlight Liquid Detergent, to ensure

you’re properly cleaning and sanitizing kitchen tools and equipment.
7
9. How to sanitize kitchen tools and equipment?

If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there’s no
chance of any bacteria, follow these steps: Put your utensils in a large pan, covering them
fully in water. Carefully bring the water to the boil, putting a lid on the pan, for 5 minutes.
Remove the lid and wait for the water to stop boiling before removing the utensils with
prongs.

Another method for cleaning and sanitizing kitchen utensils is to combine a

tablespoon of bleach with a gallon of water, leaving your tools to soak before rinsing them
thoroughly with hot water.

What’s More

8
 Independent Activity 1. Complete the crossword by filling in a word
that fits the description below. 1

Across
2. It is used to fill jars, made of
various sizes of stainless steel,
aluminum, or of plastic
4. It is a cooking equipment used
to heat and cook food.
6. It is used to grate, shred, slice
and separate foods such as
carrots, cabbage and cheese.
8. A cleaner used to remove heavy
accumulations of soil that are
difficult to remove with
detergents.
10. A small hand held tool used Down
in the kitchen. Assessment 1.
Independent
12. A cleaner often used to 1. It reduces the number of pathogens on
remove scale in ware washing that clean surface to safe levels.
machines and steam tables 3. It has a special compartment for meat,
14. It is often called degreaser. fruits and vegetables to keep the moisture
content of each type of food.
5. Cleaning agents, solvents or any
Independent Assessment 1. TRUE OR FALSE substance used to wash tableware, surfaces,
and equipment.
7. It is
Direction: Write the word TRUE if the statement is used during
correct and cooking
FALSE to cover meat in
if the
statement is incorrect. its own juices or with a sauce.
9. Act of removing food and other types of
9 soil from a surface such as countertop or
plate.
11. It is a cooking utensil which can be used
to blend ingredients smooth or to
incorporate air into a mixture.
13. It is used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food.
15. One of the chemicals approved as
______1. Sanitizing reduces the number of pathogens on the clean surface to safe
levels.
______2. Freezer has a special compartment for meat, fruits and vegetables to keep
the moisture content of each type of food.
______3. Detergents are cleaning agents, solvents or any substance used to wash
tableware, surfaces, and equipment.
______4. Baster is used during cooking to cover meat in its own juices or with a
sauce.
______5. Sterilization refers to removing food and other types of soil from a surface
such as countertop or plate.
_______6. Whisk is a cooking utensil which can be used to blend ingredients
smooth or to incorporate air into a mixture.
_______7. Blender is used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food.
_______8. Iodine is one of the chemicals approved as sanitizers.
_______9. It is used to fill jars, made of various sizes of stainless steel, aluminum,
or of plastic
______ 10. Oven is a cooking equipment used to heat and cook food.
______11. Food slicer is used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
________12. Abrasive cleaner is used to remove heavy accumulations of soil that are
difficult to remove with detergents.
________13. Utensil is a small hand held tool used in the kitchen.
_______14. Cleaning agent is used to remove scale in ware washing machines and
steam tables
________15. Solvent is often called as degreaser.

What I Have Learned

10
 Fill in the blanks with the correct words to complete the statements
about cleaning and sanitizing kitchen tools, equipment and paraphernalia.

1. A kitchen __________ is a small hand held tool used for food preparation.

2. It is important to clean, sanitize and store equipment properly for us

to avoid __________ from penetrating or accidents.

3. Solvent cleaners are often called ____________.

4. _________ is the process of removing food and other types of soil from
a surface, such as a dish, glass, or cutting board.

5. Cleaning and _________ must be part of the standard operating

procedures that make up your food safety program.

6. Chemicals that are approved as sanitizers are chlorine, iodine, and

quaternary ___________.

7. Sanitize the dishes by using either the __________ bleach solution or

hot water method.

8. In washing the dishes, use clean dishcloths each day. Do not use

____________ because they can harbor germs.

9. In order for the _______________ to kill harmful microorganisms, the

cleaned item must be in contact with the sanitizer for the recommended
length of time.

10. _______________ cleaners are used to remove heavy

accumulations of soil that are difficult to remove with detergents.

11
 What I Can Do

I. Do’s and Don’ts. Determine whether the given instruction is the proper way
of cleaning and sanitizing the kitchen tools and equipment by writing DO if it’s
proper and DON’T if it isn’t on the blank provided before each number.

________1. Scrape food off surfaces before washing.

________2. Wash the dishes or equipment in cold, soapy water.

________3. Use sponges each day in washing the dishes.

________4. Rinse the dishes well in clean, hot water, so that no soap is transferred to

the chlorine bleach solution.

________5. Dry the dishes with a cloth or towel.

________6. Mix bleach with soapy water.

________7. Wash cupboards and other surfaces that come in contact with floodwater

with soapy water.

________8. Sanitize the dishes with only little amount of sanitizer.

________9. Allow the dishes and equipment to air dry.

________10. Rinse and wipe surfaces with a disinfecting solution.

________11. Fill your sink with warm to hot water and an antibacterial detergent.

II. Arrange the order of the steps in cleaning tools, equipment, and paraphernalia
in accordance to standard operating procedures to maintain kitchen tools,
equipment and work areas by numbering such from 1 to 4.

________12 Fill your sink with warm to hot water and an antibacterial detergent.

________13. Use a clean sponge or brush to scrub each item thoroughly, making

sure to remove all bits of food and getting into all the little, hard-to-reach areas.
12
________14. Either leave to air dry or use a dish cloth, which should be cleaned

with a quality detergent, such as Sunlight Liquid Detergent, to ensure

you’re properly cleaning and sanitizing kitchen tools and equipment.

________15. Scrape any food debris into a bin before cleaning and sanitizing tools

and equipment.

Assessment

Directions: Multiple Choice: Write the letter of the correct answer on a separate
sheet of paper.
______ 1. Which among the choices is a long, round wooden, or marble tool rolled

across the dough to flatten it?

a. dough scraper b. pastry wheel c. rolling pin d. tongs

______ 2. What is the kitchen knife used for filleting that gives good control and aids in
filleting?
a. bread knife b. butcher’s knife c. cheese knife d. fillet knife
______ 3. Which is used to remove the core and pips from apple and similar fruits?
a. Apple corer b. apple cutter c. chinoise d. fillet knife
______ 4. What is the kitchen utensil used as a protective surface on which to cut
or slice things?
a. bowl b. browning tray c. cutting board d. funnel
______ 5. What is the slotted spoon-like utensil used to separate the yolk of an egg
from the egg white?
a. baster b. cheese cloth c. egg poacher d. egg separator
______ 6. Which of the following is also called a vegetable strainer which is essential
for various tasks from cleaning vegetables to straining pasta or tin contents? a.
baster b. browning tray c. dredger d. colander

______ 7. What helps food from not sticking to the pan?

a. flipper b. stainless steel c. Teflon d. aluminum

______ 8. Which of the following is used to shake flour, salt, and pepper on meat,
poultry, and fish?

a. baster b. browning tray c. dredger d. colander

______ 9. Which is used during cooking to cover meat in its own juices or with a
sauce?
13
 a. apple cutter b. baster d. blow torch d. bowl
______ 10. Which among the choices is used to create a hard layer of caramelized
sugar in a crème brulee?
a. Biscuit presser b. blow torch c. ladle d. whisk
______ 11. Which among the following is used to cut slices in pies or cakes, and
then transfer to a plate or container?
a. biscuit cutter b. cake and pie server c. cheese knife
______ 12. Which is often referred to as cook's or chef's tool which is a must for all
types of kitchen task from peeling an onion and slicing carrots, to carving a
roast or turkey?

a. cheese knife b. bread knife c. fillet knife d. kitchen knife

______ 13. Which among the following is the saucepan with a detachable upper
compartment heated by boiling water in the lower one?
a. Colander b. double broiler c. flour sifter d. sieve
______ 14. Which among the following is use for turning hamburgers and other food
items? a. flipper b. dredger c. funnel d. baster

______ 15. What is used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food?
a. blender b. food mill c. herb chopper d. whisk

Additional Activities

I. Explain your answer for the following questions in 3-5 sentences.

Write your answer on a separate sheet of paper.

A. Why is it important to clean, to sanitize and to store kitchen

tools, equipment and paraphernalia properly?

___________________________________________________________________________
___________________________________________________________________________
14
 ___________________________________________________________________________
__________________________________________________________________________

B. What are the types of sanitizing? Explain each.

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Answer Key

What I have Learned What I Can Do

Utensil Assessment I
bacteria 1. C 14. A
degreasers 2. D 15. A Do
3. A Don’t
cleaning 4. C Don’t
sanitizing 5. D Do
ammonium Don’t
6. D
chlorine Don’t
7. C Do
sponges 8. C
sanitizer Don’t
9. B Do
Abrasive
10. B Do
11. B Do
12. D II
13. B 2
3
4
What's More 1
Independent Activity 1
Across Down
2. Funnel 1. Sanitizing
4. Oven 3. Refrigerator
6. Grater 5. Detergent 15
8. Abrasive 7. Baster
10. Utensil 9. Cleaning What I Know
12. Acid 11. Whisk A
14. solvent 13. blender B
15. Iodine B
Independent Assessment C
B
D
True 11. False
References

Amy Brown. Understanding Food: Principles and Preparation. 2nd Edition.

Thomson Woodworth, 2019.

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE.

University of Winconsin, 2009

Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,

Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614

Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,

et al., BASIC FOODS FOR FILIPINOS, 95-100

How to Clean and Store Baking Tools and Equipment, retrieved

from |eHow.com

16
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Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph *

blr.lrpd@deped.gov.ph