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. 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.

Cooking Materials

Uses / Functions Pictures 1. Food steamer or steam cooker - is a small kitchen appliance used to cook or prepare various foods with steam heat 2. Teflon - is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan.Use wooden or plastic spatula to turn or mix food inside. To wash and clean, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. 3. Pressure cooker - is an airtight cooking device that cook food quickly, thanks to the steam pressure that builds up inside. 4. Wok - usedin a range of Chinese cooking techniques including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. 5. Frypan, or Skillet – is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. 6. Kettle - is a metal vessel, with a flat bottom, used to heat water on a stovetop or hob. They usually have a handle on top, a spout, and a

4 lid. Some also have a steam whistle that indicates when the water has reached boiling point. 7. Double boiler - used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.

Kitchen Tools Uses / Functions Pictures 1. Can opener - used to open food containers.

2. Strainer - used to strain or sift dry ingredients.

3. Cutting boards - are wooden or plastic board where meat, fruits and vegetables are cut. Used to protect counter tops while cutting and chopping food.

4. Funnels - are used to fill jars, made of various sizes of stainless steel, aluminium or of plastic.

5. Graters - are used to grate, shred, slice and separate vegetables such as carrots, cabbage and cheese. 6. Kitchen shears - are used for opening food packages, cutting tapes or strings or simply remove labels or tags from items. 7. Kitchen knives - often referred to as cook’s or chef’s tools used for all types of kitchen tasks such as peeling, slicing, carving and cutting. 8. Vegetable peeler - used to scrape vegetables such as carrots and potatoes and to peel fruits. They are made of stainless steel with sharp double blade that swivels. 9. Potato masher - used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables. 10. Rubber scrapper - a rubber or silicone tool

5 used to blend or scrape the food from the bowl. Used to remove also bits of food on side of the bowl. 11.Serving spoons - are small, shallow bowl on a handle used in preparing, serving or eating food. 12. Serving tongs - used to grab and transfer food items, poultry or meat portions to a serving platter, hot deep fryer and plate. 13. Spatula - used to level off ingredients when measuring and to spread frostings and sandwich fillings. 14. Spoons - are solid, slotted or perforated which are made of stainless steel or plastic. Used to spoon liquids over foods and to lift foods.

15. Fork - a utensil made of metal, whose long handle terminates in a head that branches into several narrow and often slightlycurved tines with which one can spear foods either to hold them to cut with a knife or to liftthem to the mouth.

16. Plate - a broad, concave, but mainly flat vessel on which food can be served

17. Whisks - are used for blending, mixing, whipping eggs or batter and for blending gravies, sauces, and soups 18. Wooden spoon - made of hard wood which are used for creaming, stirring and mixing. 19. Strainer - used to strain or sift dry ingredients.

Measuring Tools

Uses / Functions Pictures 1. Measuring glass - made of transparent glass or plastic used for measuring ingredients 2. Graduated cup are made of stainless or

6 plastics with measurements (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. 3. Measuring spoons - consist of a set of spoons with different sizes for measuring small quantities of ingredients

4. Household scales - are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetable and meat up to 25 pounds.

Equipment Uses / Functions Pictures 1.Refrigerators/freezers - necessary in preventing bacterial infections from foods. These are isolated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage. 2. Microwave oven - are used for cooking or heating food.

3. Oven - a chamber or compartment used for cooking, baking, heating or drying.

4. Rice cooker or rice steamer - an automated kitchen appliance designed to boil or steam rice.

5. Blenders - are used to chop, blend, mix whip, puree, grate, and liquefy all kinds of food.

What’s More

Directions: Identify the following tools and equipment in column A. Write your answer in

7 column B with a short description of its uses or functions. A B 1.

2.

3.

4.

5.

6.

8 7.

8.

9.

10.

What I Have Learned

Directions: Fill in the blanks with the missing word/s to complete each statement. Choose your answer/s from the box below. Write your answer in your TLE notebook.

Grater Sticking Dry ingredients

Serving spoon Pressure cooker Serving tongs

Wooden spoon Double boiler Kitchen knives

9 Household scale Can opener Liquid ingredients

1. ______is use to keep food warm without overcooking.

2. A kitchen tool that is used to grate foods like carrots and cheese is called______.

3. Strainer is used to strain or sift ______.

4. This is used in serving food______.

5. ______are used to grab and transfer food items to a serving platter.

6.For creaming, stirring, and mixing food we will use ______.

7. ______often referred to as cook’s or chef’s tools.

8. Teflon has special coating applied inside to prevent food from ______to the pan.

9. To get the exact kilos of rice we used ______.

10. ______is an airtight cooking device that cook food quickly.

10 What I Can Do

Directions: Answer the following questions. Write your answer in your TLE notebook.

You were asked by your parents to cook “Pinakbet”. Read the given recipe carefully so that you can prepare and cook this successfully.

PINAKBET INGREDIENTS

 1 tablespoon oil  1/2 pound pork belly - - cut into strips  1 small onion - - chopped  2 cloves garlic - - minced  2-3 tablespoons shrimp paste  3 medium tomatoes - - chopped  1/2 small squash - - peeled and cut into cubes  1 cup water  5-7 young okras - - ends trimmed, cut into halves diagonally  1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths  1 medium bitter gourd - - seeded then halved and cut into slices  1 large eggplant - - ends trimmed and cut into cubes  Salt

INSTRUCTIONS

1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned and fat rendered. 2. Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh 3. Add shrimp paste and continue to cook for about a minute. 4. Add squash and water. Cover the pan and let it simmer for about 2 minutes. 5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.

11 6. Transfer to a serving plate and serve with rice and your favorite fried meat.

A. List down the tools and equipment needed in cooking Pinakbet B. Describe the uses of each tool and equipment in cooking “Pinakbet”

Assessment

Directions: Choose the letter of the best answer. Write the chosen letter on your TLE notebook. 1. This is a tool use to peel off the outer skin of fruits and vegetables. A. Peeler B. Knife C. Grater D. Spoon 2. Used to protect counter tops while cutting and chopping food. A. Cooling rack B. Cutting board C. Whisk D. Food turner 3. Used for mashing cooked potatoes and other soft cooked vegetables. A. Peeler B. Knife C. Serving spoon D. Potato masher 4. These utensils measure large amounts of food such as flour, sugar or brown sugar. A. Measuring glass B. Measuring spoon C. Graduated spoon D. Household scale 5. Used to scrape the ingredients down from the sides of mixing bowls. A. Rubber scrapper B. Spatula C. Spoons D. Food tongs

12 6. These utensils are used to grab and lift objects. A. Spatula B. Turner C. Food tongs D. Spoon 7. Add air to ingredients to make them light and fluffy, or stir thin sauces and batters. A. Pastry blender B. Mixer C. Spatula D. Whisk 8. The following are uses of graters EXCEPT A. Grate B. Drain C. Shred D. Slice 9. These utensils are essential for various tasks from cleaning vegetables to straining pasta or contents. A. Strainer B. Funnels C. Graduated spoon D. Whisk 10. Used to measure small amounts of both liquid and dry ingredients. A. Spoons B. Peeler C. Measuring spoons D. Serving spoons 11. This utensil is used to level off dry ingredients from dry measuring cups, or applies icing to cakes. A. Rubber scrapper B. Whisk C. Spatula D. Turner 12. Oven is used for the following reasons except A. Baking B. Heating C. Stirring

13 D. Cooking 13. Used to chop up foods into milkshakes or smoothies. A. Food mixer B. Blender C. Grater D. Household scale 14. Oven is used for the following reasons EXCEPT A. Baking B. Heating C. Stirring D. Cooking 15. This utensil measures large amount of food such as oil, water and milk. A. Measuring glass B. Measuring spoon C. Graduated spoon D. Household scale

14 Additional Activities

.

Directions: Make a compilation of pictures demonstrating the proper use of kitchen tools. At least 5 kitchen utensils.

Answer Key

What I Know What I have Learned Assessment

15 References

Books Corazon M. Simisim.Technology and Livelihood Education Cookery 9, The Library Publishing House , INC Dr. Cristina a. Villanueva. Effective Technology and Home Economics, Adriana Publishing Co.,INC. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module

Learning Module Cookery 9

Internet Sources

Bebs. “Pinakbet Recipe: Foxy Folksy Pinoy Recipes.” Foxy Folksy, July 26, 2019. https://www.foxyfolksy.com/pinakbet/.

Google Search. Google. Accessed June 28, 2020. https://www.google.com/search?q=cooking+materials.

Google Search. Google. Accessed June 28, 2020. https://www.google.com/search?q=kitchen+utensils+worksheets+for+high+school.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?q=kitchen+utensils.

Google Search. Google. Accessed June 29, 2020. https://www.google.com/search?q=kitchen+EQUIPMENT.

“Lesson 1.” T.L.E Learning Module. Accessed June 29, 2020. https://gltnhs- tle.weebly.com/lesson-13

16 For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang Cagayan de Oro City, 9000 Telefax: (088) 880 7072 E-mail Address: [email protected]