DANIEL B. PEÑA MEMORIAL COLLEGE FOUNDATION, INC.

Ziga Avenue, Tabaco City

S.Y. 2020 – 2021
JUNIOR HIGH SCHOOL DEPARTMENT

Teacher-Author:
Maria Cecile B. Bejo
JHS & SHS Department

Learner’s Information
Name: _________________________________________________________
Home Address: _________________________________________________
Parent / Guardian: _______________________________________________
Contact No:_____________________________________________________
Class Adviser: __________________________________________________

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 Study Schedule
Tools and Equipment

Unit: 1 COOKERY NC II
Week / Learning Outcomes
Topic/s Activities
Dates You will be able to:

Clean, sanitize, and store kitchen What’s more-

tools and equipment Activity 1
Identify the chemicals to be Activity 2
utilized in cleaning and sanitizing Activity 3
Week 1- 2 kitchen tools and equipment
Clean, sanitize,
August 24 Prepare cleaning agents in What I have learned
and store
– accordance with manufacturer’s Activity 4
kitchen tools
September and equipment instructions
04, 2020 Clean and sanitize kitchen
What I can do
tools in accordance with prescribed
Activity 5
standards Store cleaned kitchen
tools and equipment safely in the
designated space.

Week 3 Kitchen tools Identify tools and equipment What I know- Activity 1
September and Equipment needed in the preparation of What’s More- Activity
7-11,2020 needed in appetizers 2
preparing What I have Learned-
appetizer Activity 3
What I can do- Activity
4

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 LESSON 2
Tools and Equipment needed in
preparing appetizer

LEARNING OBJECTIVES
For this lesson, your goals are the following:
1. Identify the kitchen tools and equipment needed in
preparing appetizer.
2. Recognize kitchen tools and equipment needed in
preparing appetizer.
3. Illustrate the kitchen tools and equipment needed in
preparing appetizer

Appetizers
Appetizers were originally introduced by the Athenians as a buffet in the early third century
B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However they were unpopular to
start as these tiny meals weren’t followed up with a main course, leaving everyone hungry and
wanting more. It wasn’t until the nineteenth century that appetizers truly caught on, as meals evolved
into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol. In addition to inciting hunger like food appetizers, the purposes for aperitifs were
also meant to help with the imminent digestion process. These drinks would be shared from a single
glass and passed around the table to all members of the eating party. Aperitifs are still utilized today,
typically with the company of food appetizers.
The word itself, “appetizer,” as being used in the Americas and England in the1860s, is more
of a local flavor than “hors d’oeuvres.” For a time, appetizers are served between the main course
and dessert as a refresher, but by the twentieth century they had taken their place as a precursor to
the main course. On the other hand it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the small finger foods
that come with the first course. Appetizers can include anything from fish to meat, nuts and chips.
They are often served before dinner or at large family lunches.

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Pre-Test

ACTIVITY 1: Multiple Choice: Read the statement carefully then choose the best answer from the
given options. Circle the letter of the correct answer.

1. It is a French term which means “set in place” that is you have everything ready to cook and
in its place.
a. Appetizer b. mise en place c. hors d’oeuvres d. dessert

2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears

3. The safe storage place to keep appetizer cold for service.

a. Freezer b. refrigerator c. chiller d. styro box

4. Which of the following should be practiced when using cutting board to reduce the spread of
bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

5. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Relish c. Cocktail d. Salad

Mise’ En Place is a French term which means “set in place” that is you have everything
rthe needed tools and equipment as well as all the ingredients to make the preparation and
cooking easily. Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized surfaces
allow harmful microorganisms to be transferred from one food to another.

Before we start let us unlock difficult and confusing words so you can thoroughly understand
our terms like for instance the word Tools, Materials, Utensils and Equipment’s. A tool /to͞ol/ is a
handheld device that aids in accomplishing a task. Material /məˈtirēəl/ having real importance or

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great used. Utensil /yo͞oˈtensəl/ an implement, container, or other article, especially for household
use. (source: Merriam-eady to cook and in its place. You Websterwww.merriam-webster.com)
Equipment /əˈkwipmənt/ the necessary items for a particular purpose, usually it demands knowledge
on how to use either small or big equipment for safety of the one who use as well as the equipment.

The following are the tools and equipment needed in preparing appetizers.

Kitchen Tools and Equipment

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 Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth in the inside with the
graduation mark on the outside to read. This is used for measuring liquid ingredients like water
and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to
retain some mixture. 5. Mixing spoon. - is used for mixing ingredients. It is made of wood in
different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator - is a kitchen appliance where you can store your perishable food at a cool
temperature. You should store your milk and meat in the refrigerator to keep them from spoiling.
11. Strainer - a kitchen utensil with a lot of holes in it for separating liquid from solid to strain

ACTIVITY 2: Name each kitchen tools and equipment. Write it on the blank.

________ 2. ________ 3. ________ 4. ________

5. ________ 6. ________ 7. ________ 8. ________

9. ________ 10. ________

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ACTIVITY 3: Read each question and answer choice carefully. Write it on the blank.

1. cutting device for ingredients like scissors. _________________

a. kitchen shear b. cutting board c. potato masher d. Rubber Spatula
2. used for mixing thinner liquids. __________________
a. paring knife b. wire whip c. spatula d. butter curler
3. for baking __________________
a. oven b. butter curler c. chiller d. wire whip
4. use for trimming and paring fruits and vegetables ___________________
a. French knife b. channel knife c. paring knife d. boning knife
5. designed to press potato and cooked vegetables._________________
a. kitchen shear b. ball cutter c. zester d. potato masher

ACTIVITY 4: Choose five kitchen tools and equipment and illustrate it. Draw it inside the box.

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 Summary

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 References