9 Technology and

Livelihood Education
Quarter 4- Module 1
Desserts: Tools, Equipment and Utensils
TLE_HECK9-12PD-IVa-15
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter 4- Desserts: Tools, Equipment and Utensils
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

Author : Glaiza R. Ladimo

Language Reviewer: : Lane V. Despabiladeras
Content Editor : Petronila T. Dela Torre
Illustrator : Glaiza R. Ladimo
Layout Artist : Glaiza R. Ladimo

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: [email protected]
 9
Technology and
Livelihood Education
Quarter 4- Module 1
Desserts: Tools, Equipment and
Utensils
TLE_HECK9-12PD-IVa-15

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 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Desserts: Tools, Equipment and Utensils.
This module was collaboratively designed, developed and reviewed by educators
from public 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.
For the learner:

Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Desserts: Tools, Equipment and Utensils
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:

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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!

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 What I Need to Know

This module identifies the tools, equipment and utensils needed in preparing
desserts. Activities are arranged from simple to complex, so you can understand
the lesson gradually at your utmost.

At the end of this module, you are expected to:

1. differentiate tools, utensils and equipment from one another;

2. identify the function of each tools, equipment and utensils needed in preparing
desserts; and
3. create a collection of tools, utensils and equipment used in preparing
desserts.

What I Know
Good day! Today you are about to learn the different tools, equipment and
utensils needed in preparing desserts, but before we start let us first check your prior
knowledge about it.

Directions: Read the following statements carefully then choose the best answer from
the given choices. Write the letter of your answer on your answer sheet.
_____1. It is used to grate, shred, slice, and separate foods such as carrots.
a. grater b. shears c. knife d. tongs
_____2. It is used to level off ingredients when measuring and to spread frostings.
a. scraper b. spatula c. knife d. shears
_____3. It is used for opening food packages, cutting tape or string to package foods or
simply to remove labels or tags from items.
a. knife b. spatula c. shears d. tongs
_____4. It is used to blend or scrape the food from the bowl.
a. shear b. tongs c. spoon d. scraper
_____5. It is used for mixing, creaming, beating, and whipping ingredients.
a. oven b. freezer c. blender d. mixer
_____6. It is used for used to prepare salad greens, vegetables, and fruits.
a. bread knife b. peeler c. salad knife d. tongs
_____7. It is an equipment used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food.
a. oven b. blender c. refrigerator d. freezer
_____8. These are necessary in preventing bacterial infections from foods.
a. freezer b. oven c. blender d. range
_____9. It is a kitchen appliance used for cooking food.
a. range b. freezer c. oven d. blender
_____10. It is a tool used to core, peel, and section fruits and vegetables.
a. peeler b. paring knife c. butcher knife d. bread knife

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_____11. This is a small hand-held tool with a serrated ring at one end which is used
to remove the core of an apple.
a. apple corer b. shears c. knife d. peelers
_____12. It is used to fill jars, made of various sizes of stainless steel, aluminum,
or of plastic.
a. knife b. funnels c. apple corer d. fork
_____13. It comes with a variety of screw-on tips for decorating with frostings
and icings.
a. funnel b. spatula c. pastry bag d. grater
_____14. These are small handheld tool used for food preparation.
a. utensils b. equipment c. material d. ingredient
_____15. They refer to a more complicated tools in the kitchen.
a. utensils b. equipment c. material d. ingredient

That was great! Let us continue with your preliminary assessment through some
review on what you have learned from the previous module.

What’s In
Directions: Give one type of sandwich that you know. Describe it briefly and write
how it is being prepared by completing the open-ended statement
below.

1. The type of sandwich I know is _________________________.

2. This type of sandwich is ______________________________.
3. This type of sandwich is being prepared using the following
ingredients:
a. _____________________________
b. _____________________________
c. _____________________________
d. _____________________________
e. _____________________________

What’s New
Directions: Draw on your answer sheet what kitchen utensils and equipment being
described in each statement.

Tools/Equipment Function

1. It is used for measuring small quantity of ingredients like

salt, baking powder, baking soda

2. It is used to grate, shred, slice, and separate foods such

as carrots, cabbage and cheese.

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 3. It is used for whipping eggs or batter, and for blending
gravies, sauces, and soups.

4. This is a glass, metal, or ceramic utensil for

removing the juice from citrus fruits sometimes
called a reamer.
5. They are practical for opening food packages, cutting
tape or string to package foods or simply to remove
labels or tags from items

6. These are used to chop, blend, mix, whip, puree, grate,

and liquefy all kinds of food.

7. It is used to remove remaining and sticky ingredients

from the side of the bowl.

8. It is a chef's tool use for all types of kitchen tasks, from

peeling an onion and slicing carrots, to carving a roast
or turkey.
9. It is used for creaming, stirring, and mixing. They
should be made of hard wood.

10. It is a kitchen appliance used for cooking food.

What is It
Cooking requires specific tools, utensils, and equipment for proper and efficient
preparation of food. One must be familiar with the function of each utensil and
equipment in the kitchen. It is important to consider several things and not only the
price when buying them. Each piece has been designed to accomplish a specific job
in the kitchen. The tools, utensils and equipment are made for a very specific
function, each having certain advantages and disadvantages.

The following lists are the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for
efficient preparation of desserts. Each tool is designed to perform a specific function
in the kitchen.

Kitchen tools and utensils are small handheld tools used for food preparation.

1. Apple Corer- This is a small hand-held tool with a

serrated ring at one end which is used to remove the
core of an apple. The corer is pushed into the stalk
end of the apple until it comes out.

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2. Measuring cup and spoon- Individual measuring
cup for dry ingredients, glass measuring cup for liquid
and measuring spoon for ingredients used in small
quantity.

3. Mixing bowl - Used for mixing ingredients. It comes

in different sizes as small, medium and large.

4. Cans, bottles, cartoons opener- It used to open a

food tin, preferably with a smooth operation, and
comfortable grip and turning knob.

5. Cutting board- It is a wooden or plastic board where

fruits and vegetables can be cut.

6. Funnels – It is used to fill jars, made of various sizes

of stainless steel, aluminum, or of plastic.

7. Kitchen Knives often referred to as cook's or chef's

knife. Use for peeling and slicing fruits and vegetables

a. Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits

b. Citrus knife – used to section citrus fruits. The blade has a

two-sided, serrated edge

c. Paring knife – used to core, peel, and section fruits and

vegetables. Blade is short, concave with hollow ground.

8. Spatula – It is used to level off ingredients when

measuring and to spread frostings.

9. Double boiler – used when temperatures must be

kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.

10. Kitchen Shears - They are practical for opening food

packages, cutting tape or string to package foods or simply
remove labels or tags from items.

11. Scraper- It is a rubber or silicone tools to blend or scrape

the food from the bowl; metal, silicone or plastic egg turners
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 or flippers.
12. Spoons – solid, slotted, or perforated. Made of stainless
steel or plastic, the solid ones are used to spoon liquids
over foods and to lift foods, including the liquid out of
the pot.

13. Whisks- It is used for blending, mixing and whipping eggs

or batter, and for blending gravies, sauces, and soups.

14. Wooden spoons- These are made of wood and became

a kitchen essential because of its usefulness
for creaming, stirring, and mixing.

15. Baking pan- Baking pans like loaf pans, cake pans, pie plates,
baking sheets and so on are necessary for baking.

16. Pastry bag- This is also known as decorating bag that comes with a
variety of screw-on tips for decorating with frostings and icings.

17. Colander- a type of sieve with small holes used for separating liquids
from solids.

18. Baking tray- This is a flat rectangular metal pan, often with a
Rolled-up edge used for baking.

19. Rotary eggbeater- this is a handheld tool that can be used

in place of a wire whisk or electric mixer.

On the other hand, more complicated tools are called equipment. They may
refer to a small electrical appliance, such as a mixer, or a large, expensive,
power-operated appliance such a range or a refrigerator.

1. Refrigerators/ Freezers- are necessary in preventing

bacterial infections from foods.

2. Food Processor- This can speed up some preparation

steps by chopping, grinding, and mixing.

3. Electric Mixer-could be a stand mixer or a hand mixer,

this equipment is used for mixing, beating, stirring, and blending.

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4. Range- This is a kitchen appliance used for cooking food.

5. Juicer-This is a glass, metal or ceramic utensil for

removing the juice from citrus fruits sometimes
called a reamer.

6. Blender- This is an electric appliance with whirling

blades for chopping, mixing and liquifying foods.

Additional kitchen tools used in preparing desserts, that may include:

1. Zester- It is a kitchen tool that is used to shave bits or strands

from the outer layer of covering.

2. Grater-It is a tool which has rough surface that use for

cutting food to small pieces.

What’s More
Independent Activity 1
Directions: Complete the table by identifying the functions of the following kitchen
utensils and equipment. Write your answer in your answer sheet.

KITCHEN UTENSILS/ EQUIPMENT FUNCTIONS

1. Freezer
2. Chopping board
3. Rotary eggbeater
4. Blender
5. Whisks
6. Scraper
7. Food Processor
8. Double boiler
9. Spatula
10. Electric Mixer

Independent Activity 2
Directions: Identify the following as kitchen utensils and kitchen equipment. Write KU
if it is kitchen utensil and KE if it is kitchen equipment. Write your answer
in your answer sheet.

___________1. Apple corer ___________6. Refrigerator

___________2. Juicer ___________7. Mixing bowl
___________3. Range ___________8. Kitchen shears
___________4. Funnels ___________9. Spatula
___________5. Scraper ___________10. Blender
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 What I Have Learned
Directions: Check the proper column to identify if you learn from this module.
Write your answer in your answer sheet.

Criteria Yes No
1. I can differentiate tools, utensils and equipment.
2. I can identify tools, equipment and utensils needed in preparing
desserts.
3. I can identify the function of tools, equipment and utensils needed in
preparing desserts.

What I Can Do
Directions: Make a collection of different kitchen tools, utensils and equipment that
you think you can use in preparing desserts from an old magazine or
newspaper. Paste it on a long bond paper then write its function.
Your outputs will be evaluated using the rubrics below:

The output is
quite pleasant to
the eye but has
poor
appearance

Assessment
Directions: Read the following statements carefully then choose the best answer from
the given choices. Write your answer in your answer sheet.
_____1. Which of the following is a more complicated tool and may refer to a small
electrical appliance?
a. equipment b. tool c. utensil d. material
_____2. What utensil is used for opening food packages, cutting tape or
string to package foods?
a. scraper b. spatula c. kitchen shears d. whisk
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_____3. Which does not belong to the group?
a. blender b. spatula c. electric mixer d. freezer
_____4. What kitchen tool is used for decorating with frostings and
Icings?
a. decorating bag c. double boiler
b. kitchen shears d. wooden spoon
_____5. Which equipment is used for cooking foods?
a. blender b. mixer c. freezer d. range
_____6. It is a tool used to core, peel, and section fruits and vegetables.
a. peeler b. paring knife c. butcher knife d. bread knife
_____7. It is a kitchen appliance used for cooking food.
a. range b. freezer c. oven d. blender
_____8. These are necessary in preventing bacterial infections from foods.
a. freezer b. oven c. blender d. range
_____9. It is an equipment used to chop, blend, mix, whip, puree, grate, and liquefy all
kinds of food.
a. oven b. blender c. refrigerator d. freezer
_____10. It is used for used to prepare salad greens, vegetables, and fruits.
a. bread knife b. peeler c. salad knife d. tongs
_____11. They refer to a more complicated tools in the kitchen.
a. utensils b. equipment c. material d. ingredient
_____12. These are small handheld tool used for food preparation.
a. utensils b. equipment c. material d. ingredient
_____13. It comes with a variety of screw-on tips for decorating with frostings
and icings.
a. funnel b. spatula c. pastry bag d. grater
_____14. It is used to fill jars, made of various sizes of stainless steel, aluminum
or of plastic.
a. knife b. funnels c. apple corer d. fork
_____15. This is a small hand-held tool with a serrated ring at one end which is used
to remove the core of an apple.
a. apple corer b. shears c. knife d. peelers

Additional Activity
Directions: Write the name of the following kitchen tools, equipment and utensils
used in preparing desserts. Write your answer in your answer sheet.

1. 2.

3. 4.

5.

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What I Know
1. A. 6. C. 11. A
2. B. 7. B. 12. B
3. C. 8. A. 13. C
4. D. 9. A. 14. A
5. D. 10. B. 15. B
What’s In
Answer May Vary
What’s New
Drawing of the following: (Drawing may vary)
1. Measuring spoon 6. Blender
2. Grater 7. Scraper
3. Whisks 8. Kitchen knives
4. Juicer 9. Wooden spoon
5. Kitchen Shears 10. Range
What’s More
Independent Activity 1
Answer May Vary
Independent Activity 2
1. KU 6. KE
2. KE 7. KU
3. KE 8. KU
4. KU 9. KU
5. KU 10. KE
Assessment
1. A 6. B 11. B
2. C 7. A 12. A
3. B 8. A 13. C
4. A 9. B 14. B
5. D 10. C 15. A
Additional Activity
1. Rotary eggbeater
2. Double boiler
3. Whisks
4. Food Processor
5. Baking Tray
Answer Key
 References
Esmilla-Sercado, Virginia C. 2015, Skills for a Lifetime in TLE 9. Valenzuela City:
JO-ES Publishing House, Inc.

Principe, June B, et.al., 2001, Technology and Home Economics for Secondary
Schools, FNB Educational, Inc.

Roque, Maria A., K to 12 Basic Education Curriculum: Technology and Livelihood

Education Learning Module: Department of Education

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