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Government Property NOT FOR SALE 7/ Technology and Liveliho8od Education COOKERY Module 1 Department of Education ● Republic of the Philippines Technology and Livelihood Education – Grade 7/8 Alternative Delivery Mode Module 1: KITCHEN TOOLS AND EQUIPMENT First Edition, 2020 Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education – Region 10 Regional Director: Arturo B. Bayocot, CESO III Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V Development Team of the Module Author/s:QUEEN A. LEGASPE Reviewers: SUSAN COMALING, ELMA T. TUBIO, EDWIN V. PALMA Illustrator and Layout Artist: NICK NANO Management Team Chairperson: Dr. Arturo B. Bayocot, CESO III Regional Director Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director Edwin R. Maribojoc, EdD, CESO VI, Schools Division Superintendent Myra P. Mebato,PhD, CESE, Assistant Schools Division Superintendent Mala Epra B. Magnaong, Chief ES, CLMD Members Neil A. Improgo, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM Samuel C. Silacan, EdD, CID Chief Joseph T. Boniao, EPS –EPP/TLE Rone Ray M. Portacion, EdD, EPS – LRMS Edwin V. Palma,PSDS Ray G. Salcedo, Principal II/District In-charge Avilla G. Taclob, Principal I/District In-charge Agnes P. Gonzales, PDO II Vilma M. Inso, Librarian II Printed in the Philippines by Department of Education – Region 10 Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang, Cagayan de Oro City Contact Number: (088) 880 7072 E-mail Address: [email protected] 7/8 Technology and Livelihood Education Cookery – Module 1 Kitchen Tools and Equipment This instructional material is collaboratively developed and reviewed by educators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments, and recommendations to the Department of Education-Region 10 at [email protected] . Your feedback and recommendations are highly valued. Department of Education ● Republic of the Philippines Introductory Message For the learner: Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode (ADM) Module in COOKERY! This module is provided as your alternative instruction for learning in which content and activities are based on your needs. It is a self-paced approach wherein you will work on different activities that are interesting and challenging for you to develop your reading and comprehension skills. To accomplish what is expected from you, you are encouraged to stay focus and develop a sense of responsibility and independence in doing the different tasks provided in the module. Be an empowered learner. Always believe that nothing is impossible and nobody can stop you from reaching your dreams. This module has the following parts and corresponding icons: What I Need to Know This will give you an idea of the skills or competencies you are expected to learn in the module. What I Know This part includes an activity that aims to 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. What’s In This is a brief drill or review to help you link the current lesson with the previous one. What’s New In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation. What is It This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills. What’s More This comprises activities for independent 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. What I Have Learned This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson. What I Can Do This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns. Assessment This is a task which aims to evaluate your level of mastery in achieving the learning competency. Additional Activities In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts. Answer Key This contains answers to all activities in the module. At the end of this module you will also find: References This is a list of all sources used in developing The this module. 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! Table of Contents What I Need to Know - - - - - - - - - - - - - - - - 1 What I Know - - - - - - - - - - - - - - - - 2 Lesson 1 - - - - - - - - - - - - - - - - 3 What’s In - - - - - - - - - - - - - - - - 3 What’s New - - - - - - - - - - - - - - - - 3 What is It - - - - - - - - - - - - - - - - 4 What’s More - - - - - - - - - - - - - - - - 8 What I Have Learned - - - - - - - - - - - - - - - - 10 What I Can Do - - - - - - - - - - - - - - - - 10 Assessment - - - - - - - - - - - - - - - - 13 Additional Activities - - - - - - - - - - - - - - - - 16 Answer Key - - - - - - - - - - - - - - - - 16 References - - - - - - - - - - - - - - - - 17 What I Need to Know Kitchen tools and equipment make the preparation and cooking of each recipe easier. It helps an individual in the kitchen to operate and prepare food more efficiently. There are many kinds of kitchen tools and equipment at home, in the market and at the mall. Being fully equipped with the right tools in the kitchen are the basic steps to successful cooking and baking, whether you are a seasoned chef or just new in the kitchen. Thus, the culture of maintenance or what to do with each tooll and equipment after use must be learned. Using the appropriate tools and equipment will result to the accuracy of the output or finished product. Each tool and kitchen utensil plays an important role in the cooking process. After reading this module, the learners should be able to: 1. Identify types of tools, equipment and paraphernalia 2. Utilize appropriate kitchen tools, equipment and paraphernalia; In going through the module, you have to extend your patience in understanding, analysing what you are reading. Follow the directions and/or instructions in the activities. Answer the entire given test and exercises carefully. Comply the required activities provided. 1 What I Know Directions: Read the statements carefully then write True if the statement is correct & write False if it’s not correct. Write your answer in your TLE notebook. 1. Rubber scrapper used to scrape the ingredients down from the sides of mixing bowls. 2. Used whisk to add air to the ingredients to make them light and fluffy. 3. Plate is used to protect counter tops while cutting and chopping food. 4. To measure small amounts of both liquid and dry ingredients, measuring spoons is used. 5. Graduated spoon is used to measures large amount of food such as oil, water and milk. 6. Measuring glass is used to measure large amounts of food such as flour, sugar or brown sugar. 7. This utensil like spatula is used to level off dry ingredients from dry measuring cups. 8. Peeler is used to take the outer skin of fruits and vegetables. 9. These strainer utensils are used to grab and lift objects. 10. Blender is used to chop up foods into milkshakes or smoothies. 11. To mash cooked potatoes and other soft cooked vegetables, potato masher is used. 12. House scale is used to weigh food in kilos. 13. The following are uses of graters: slicing, cutting and carving. 14. Oven is used for the following reasons: baking, heating and cooking. 15. Wooden spoon is used for blending and whipping eggs. Lesson KITCHEN TOOLS AND EQUIPMENT 1 TLE_HECK7/8UT-0a-1 2 What’s In Directions: With your knowledge from your previous lesson in module 1, answer these following questions. Write your answers in your TLE notebook. Questions: 1. What are job opportunities in cookery? 2. How to become a successful entrepreneur? 3. What is the importance of SWOT analysis? What’s New .KITCHEN WORD SEARCH From the puzzle, search for at least 10 names of kitchen utensils. Write your answer in your TLE notebook. F O R K C O R K S C R E W N R K F H T F F R Y I N G P A N E S P O O N C D I T P A N I B F J P D N H G J O T B S I N K R E M I G Q M L W P C L J L L I R I S S C P L A T E E Q L A G O X H E O R M V S H N E T D E L V W R E P K I N S N E R L R L R E T A B K I C N U E R E A I C A N N L B E U R F V E N T N R H A D E R F T I O E R P O G K E T T L E E N T F W U N R P T R O R D O K A F L C A S W I Y P T R E M H O B M E P V D N V I B Z R U C P E E L E R E What is It 3 Any cook should be familiar with the correct utensils, devices and equipment in the kitchen.
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  • Daniela's Catering Menu UPDATED on 06/04/21

    Daniela's Catering Menu UPDATED on 06/04/21

    DANIELA'S KITCHENETTE C A T E R I N G M E N U PORK HALF FULL VEGETABLES HALF FULL 140.00 IInihaw na Liempo 7 0 . 0 0 Laing 60.00 120.00 140.00 BBQ Ribs 7 0 . 0 0 Ginataang Langka 60.00 120.00 140.00 Menudo 6 5 . 0 0 Kilawing Puso ng Saging 60.00 120.00 130.00 Adobo 65.00 Tortang Talong Ask* 130.00 Hamonado 6 5 . 0 0 Lumpia Prito Ask* 130.00 Bopis 6 5 . 0 0 Fresh Lumpia Ask* 130.00 Pinatisang Ribs 6 5 . 0 0 Gintaang Sitaw at Kalabasa 55.00 110.00 6 5 . 0 0 130.00 Igado Pinakbet 55.00 110.00 6 5 . 0 0 130.00 Pork Steak Ginisang Sayote 55.00 110.00 6 5 . 0 0 130.00 Sweet & Spicy Ribs Ginisang Ampalaya 55.00 110.00 6 5 . 0 0 130.00 Dinuguan Chopsuey 55.00 110.00 6 5 . 0 0 130.00 Batchoy 55.00 110.00 6 5 . 0 0 130.00 Ampalaya con Carne 55.00 110.00 Picadillo 6 5 . 0 0 . 130.00. Tofu, Mushroom, Bok choy 55.00 110.00 Paksiw na pata 6 5 . 0 0 130.00 Ampalaya Salad 55.00 110.00 Sinigang 6 5 . 0 0 130.00 7 Kinds 55.00 110.00 Lumpiang Shanghai 3 9 . 5 0 79.00 Lumpiang Hubad BBQ Stick 3 . 5 0 E A C H SEAFOOD HALF FULL BEEF HALF FULL Seafood Combo 70.00 140.00 Tapa 80.00 160.00 Sweet and Sour 70.00 140.00 Roast Beef 85.00 170.00 Baked Tahong 70.00 140.00 Lengua White Sauce 85.00 170.00 Adobong Pusit 80.00 160.00 Kare-Kare 85.00 170.00 Inihaw na Pusit 70.00 140.00 Kaldareta 75.00 150.00 Deep Fried Shrimp 70.00 140.00 Beef Steak 75.00 150.00 Baked Halibut 80.00 160.00 Pepper Steak 75.00 150.00 Baked Salmon 80.00 160.00 Labanos con Carne 75.00 150.00 Baked Shrimp 80.00 160.00 75.00 150.00 Mechado Fish con Tofu 60.00 120.00 75.00 150.00 Beef w/Broccoli