K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module

COMMERCIAL
COOKING
Exploratory Course
Grade 7/8

Desiree T. Laurito, LPT

Module Creator
Revised by:
Eloisa Marie E. Bontilao, LPT
Adviser
 What Is This Module About?

Welcome to the world of Commercial Cooking!

This Module is an exploratory course which leads you to Commercial Cooking National
Certificate Level II (NC II). It covers 4 common competencies that a Grade 7 / Grade 8
Technology and Livelihood Education (TLE) student like you ought to possess, namely:

 Use and maintain kitchen tools and equipment;

 Perform mensuration and calculation;
 Interpret kitchen layout, and
 Practice occupational safety and health.

These 4 common competencies are covered separately in 4 Lessons. As shown below, each
Lesson is directed to the attainment of one or two learning outcomes:

Lesson 1 – Use and maintain kitchen tools and equipment

LO1. Utilize kitchen tools and equipment
LO 2. Maintain kitchen tools, equipment and
working area

Lesson 2 – Perform mensuration and calculation

LO 1. Carry out measurement and calculations in a required task

LO 2. Calculate cost of production

Lesson 3 – Interpret kitchen lay-out

LO1. Read and interpret kitchen plans

LO2. Create kitchen lay-out

Lesson 4 – Practice occupational safety and health

LO 1. Importance of Occupational Health and Safety Procedures

Your success in this exploratory course on Commercial Cooking is shown in your ability to
perform the following at the end of this Module:

1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national
qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution
No. 2004-13, Training Regulations Framework)

NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework
(PTQF) where the worker with:
a. NC I performs a routine and predictable task; has little judgment; and, works under supervision;
b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of
functions, and has little accountability;
 How Do You Use This Module?

This Module has 5 Lessons. Each Lesson has the following:

 Learning Outcomes
 Performance Standards
 Materials
 References
 Definition of Terms
 What Do You Already Know?
(Pretest)
 What Do You Need to Know?
(Information Sheet)
 How Much Have You Learned?
(Self-check)
 How Do You Apply What You Learned?
(Activity Sheet /Operation Sheet /Job Sheet)
 How Well Did You Perform? (Scoring Rubric)
 What is your Score?
 How Do You Extend Your Learning?
(Assignment)

To get the most from this Module, you need to do the following:

 Begin by reading and understanding the Learning Outcome/s and Performance

Standards. These tell you what you should know and be able to do at the end of this
Module.

 Find out what you already know by taking the Pretest then check your answer against the
Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next
Lesson. This means that you need not go through the Lesson because you already know
what it is about. If you failed to get 99 to 100% correctly, go through the Lesson again
and review especially those items which you failed to get.

 Do the required Learning Activities. They begin with one or more Information Sheets.
An Information Sheet contains important notes or basic information that you need to
know. After reading the Information Sheet, test yourself on how much you learned by
means of the Self-check. Refer to the Answer Key for correction. Do not hesitate to go
back to the Information Sheet when you do not get all test items correctly. This will
ensure your mastery of basic information.

 It is not enough that you acquire content or information. You must be able to
demonstrate what you learned by doing what the Activity / Operation /Job Sheet directs
you to do. In other words, you must be able to apply what you have learned in real life.
 How well did you perform? Accomplish the Scoring Rubrics
Each Lesson also provides you with references and definition of key terms for your guide.
They can be of great help. Use them fully.

If you have questions, don’t hesitate to ask your teacher for assistance.
 LESSON 1

Use and maintain Kitchen tools and

Equipment
 Content Standard Performance Standard
The learners demonstrate the The learners independently use and
understanding of the use and maintain kitchen tools, equipment
maintenance of equipment in and materials in cookery according
cookery. to standard operating procedures.
Learning Competency:
 Identify types of tools, equipment, and paraphernalia; and
 Classify the types of appropriate cleaning tools and equipment
based on their uses.
CODE: TLE_HECK7/8UT0a-1
LEARNING OUTCOMES:
 Identify the different kitchen tools, equipment and
materials; and
 Demonstrate the proper use of kitchen utensils.

PRE-TEST
Direction: Identify the pictures being shown. Write your answer on the line.

1._____________________
_ 4.___________________

2. ______________________ 5.___________________
3._____________________
6.________________________

8.______________________
7._______________________

9._____________________ 10.____________________
Materials of kitchen utensils and equipment commonly found in the kitchen.

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.

 Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive.
 Stainless Steel is the most popular material used for tools and equipment, but is
more expensive.
 Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
 Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and dry. Wash with soap (not detergent)
before using.
 Ceramic and heat-proof glass is used especially for baking dishes, casseroles,
and measuring cups. Glass and ceramic conduct the heat slowly and evenly.
  Teflon is a special coating applied to the inside of some aluminum or steel pots
and pans. It helps food from not sticking to the pan.
 Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives
than metal and more sanitary than wood. Plastics are greatly durable and cheap
but may not last long.

KITCHEN COOKING TOOLS

Kitchen tools refers to the tools in kitchen which are handheld. Anything or tools you can
hold with a hand are kitchen tools.

1. Baster - sometimes called a turkey baster,

is a tube attached to a rubber bulb used to suck-up
and squirt cooking liquid from a pan onto roasting meat
or poultry, thus moistening it.

2. Can opener - A can opener or tin opener is a

mechanical device used to open tin cans.

3. Colanders also called a vegetable strainer are

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

4. Cutting Board is a wooden or plastic board where

meats and vegetables can be cut.

5. Dredger is used to shake flour, salt, and pepper

on meat, poultry, and fish.

6. Double boiler is used when temperatures must be

kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.
7. Emery boards/sharpening steel is used to sharpen
long knives.

8. Flipper is used for turning hamburgers and other food items.

9. Funnels are used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic.

10. Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for cooking.

11. Grater is used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

12. Handy Poultry & Roasting Tools make it easier to lift

a hot roasted turkey from the roaster to the serving
platter, without it falling apart.

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

tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving
a roast or turkey.

Classification of Kitchen Knives:

 Butcher knife – used to section raw meat, poultry, and fish. It can be
used as a cleaver to separate small joints or to cut bones. Butcher
knives are made with heavy blade with a saber or flat grind.
 French knife – used to chop, dice, or mince food.
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of
meats.
  Boning knife – used to fillet fish and to remove raw meat from the
bone.
 Fruit and salad knife - used to prepare salad greens, vegetables, and
fruits.
 Citrus knife – used to section citrus fruits. The blade has a two-sided,
serrated edge.
 Paring knife – used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground.
 Bread knife/Serrated knife – used to cut breads and has serrated edge.

14. Kitchen Shears are practical for opening food

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

15. Measuring Cup for Dry Ingredients – is used to

measure solids and dry ingredients, such as flour,
fat and sugar. It is commonly made of aluminum or
stainless material.

16. Measuring Cup for Liquid Ingredients - commonly

made up of heat-proof glass and transparent so that
liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.

17. Portion scales - used to weigh serving portions

from one ounce to one pound.

18. Measuring spoons are used to measure smaller

quantities of ingredients called for in the recipe.

19. Pasta Spoon or Server is used to transfer a little

or much cooked pasta to a waiting plate, without
 mess. Pasta spoons are best used with
spaghetti-style or other long pasta noodles; you
can use a large slotted serving spoon for short pastas.

20. Potato Masher is used for mashing cooked potatoes,

turnips, carrots or other soft cooked vegetables.

21. Rotary eggbeater – used for beating small amount of

eggs or batter. The beaters should be made up of
stainless steel, and gear driven for ease in rotating.

22. Scraper- a rubber or silicone tools used to blend or scrape

the food from the bowl; metal, silicone or plastic egg
turners or flippers.

23. Serving spoons- a utensil consisting of a small,

shallow bowl on a handle, used in preparing, serving,
or eating food.

24. Serving Tongs enables you to more easily grab and

transfer larger food items, poultry or meat portions
to a serving platter, to a hot skillet or deep fryer,
or to a plate.

25. Soup Ladle is used for serving soup or stews,

but can also be used for gravy, dessert sauces or
other foods. A soup ladle also works well to
remove or skim off fat from soups and stews.

26. Vegetable peeler is used to scrape vegetables,

 such as carrots and potatoes and to peel fruits.
The best ones are made of stainless steel with
sharp double blade that swivels.

27. Wire Whisk is used for whipping eggs or batter,

and for blending gravies, sauces, and soups.
The beaters are made of looped steel piano wires
which are twisted together to form the handle.

28. A wooden spoon is a spoon that is used for

stirring sauces and for mixing ingredients in 
cooking. It is made of wood and has a long
handle.

KITCHEN COOKING EQUIPMENT

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. Refrigerator and freezer are used to slow down the

activity of bacteria (which all food contains)
so that it takes longer for the bacteria to
spoil the food.

2. Oven is a thermally insulated chamber

used for the heating, baking, or drying of
a substance, and most commonly used
for cooking.
 3. Blender is used to mix, purée, or emulsify
food and other substances. A stationary 
blender consists of a blender container with
a rotating metal blade at the bottom, powered
by an electric motor that is in the base.

4. Microwave ovens are used for reheating

earlier cooked foods and cooking a different
variety of foods. They are also useful for
rapid heating for slowly prepared cooking
items including hot butter, fats, and chocolate.

5. Bread toaster is an electric small appliance

designed to expose various types of sliced 
bread to radiant heat, browning the bread 
so, it becomes toast.

6. Electric mixer is a kitchen utensil which uses a

gear-driven mechanism to rotate a set of beaters
in a bowl containing the food to be prepared.
It automates the repetitive tasks of stirring,
whisking or beating.

Direction: Arrange the scrambled word and give its meaning.

1. EOVN - _______________________________________________________________
_____________________________________________________________.
2. EBNLRED-____________________________________________________________
_____________________________________________________________.
3. RACSRAE- ___________________________________________________________
_____________________________________________________________.
4. ATEGRT- ____________________________________________________________
_____________________________________________________________.
5. NCA EEOPNR- _______________________________________________________
_____________________________________________________________.
6. TERASB- ____________________________________________________________
_____________________________________________________________.
7. PPERILF- ____________________________________________________________
_____________________________________________________________.
8. DDGEERR- __________________________________________________________
_____________________________________________________________.
9. CTHKIEN SIVKSE-
_____________________________________________________
____________________________________________________________.
10. LSNNELF- __________________________________________________________
____________________________________________________________.

Directions: List down all the utensils and equipment you can find in
your kitchen. Identify the materials of your kitchen tools and equipment.

KITCHEN UTENSILS MATERIAL

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Demonstrate the proper use of at least 5 kitchen tools or equipment

that can be found in your kitchen. The demonstration will be done through
taking a video.

*Note: Submit your video through messenger.

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it’s your learning at stake!

Equivalent
Criteria SCORE
Score
Demonstrated and performed
properly 5 kitchen tools or 100
equipment.
Demonstrated and performed
properly 4 kitchen tools and 95
equipment.
Demonstrated and performed
properly 3 kitchen tools and 90
equipment.
Demonstrated and performed
properly 2 kitchen tools and 85
equipment.
Demonstrated and performed
properly 1 kitchen tool or 80
equipment.
Failed to demonstrate and perform 75
the proper use of kitchen tools and
equipment.