8 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Cookery
4th Quarter- Module 1: Part 1
Use of Kitchen Tools, Equipment, and Paraphernalia

April Joy F. Reyes

Writers/Illustrators:
Lilo L. Jaso Jaso
Cover Illustrator: Christopher E. Mercado

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DISCIPLINE • GOOD TASTE • EXCELLENCE
 This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. The scope of
this module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is divided into two lessons, namely:

Lesson 1 – Utilization of Appropriate Kitchen Tools, Equipment and Paraphernalia

Lesson 2 – Maintenance of Kitchen Tools, Equipment and Paraphernalia

After going through this module, you are expected to:

1.1 identify types of tools, equipment, and paraphernalia

1.2 classify the types of appropriate kitchen tools and equipment based on their uses

1.3 describe the various types of kitchen tools, equipment, and paraphernalia

What are your insights/opinion in terms of durability and usefulness of the following
materials. (5 points each)

1. Aluminum

2. Glass

3. Plastic

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 Utilization of Appropriate
Lesson 1 Kitchen Tools, Equipment, And
Paraphernalia
The job of cooking requires specific tools, and equipment to organize in a competent
way of preparing food. Each piece of tools and equipment has been designed and created
to accomplish a specific job in the kitchen.

Design, appearance and price are just few factors in buying and choosing the best
tools and equipment in the kitchen, but there are lot of things that we should consider in
purchasing tools and equipment. Having a background knowledge about the material used
for our tools and equipment can help us to know their advantage and disadvantage. The
quality of tools and equipment that we are going to use will reflect to the result of our work.
To achieve a success in cooking and avoid frustrations, find time to invest for appropriate
cooking tools and equipment.

Notes to the Teacher

In this lesson, the learners are expected to choose and use
appropriate materials for tools and equipment used in food laboratory, but
as a teacher always remind

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 There are three situations in the food laboratory of Grade 8 students during their
hands-on activity. Please read and understand the situations below. Think of any
possibilities that might happen after using the tools or equipment mentioned
below

1. Group 1 were assigned to make a Meringue. After preparing all the needed
ingredients, they try to look for the right mixing bowl and they only found a plastic
bowl.
Question: What do you think will happen if they will beat the egg whites (using
an electric mixer) in a plastic mixing bowl?

2. Group 2 were assigned to stir-fry mixed vegetables and they will used Teflon pan.
One of their members used metal spoon to mix the vegetable. Question: What will be
the effect of using metal spoon in mixing vegetables in a Teflon pan?

There are different types of materials used for kitchen tools, equipment and
paraphernalia that can help us to achieve success in food preparation,

The following are lists of materials used for kitchen tools and equipment
that can usually found in the kitchen.
DESCRIPTION ADVANTAGE DISADVANTAGE
1. Aluminum  Made of light material  It is a soft metal, so it
There are wide variety of  Corrosion-resistance is not as durable as
aluminum kitchen tools. Such  Non-toxic and odorless any other material like
as knives, pork, spoon, even  Very common type of ceramic and steel

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 aluminum plates and bowls do metal that is abundant  It can easily stain if
exist. We can also find graters, in our environment used for cooking acidic
measuring spoons, measuring  Cheaper than stainless food especially vinegar
cups, bottle openers and can steel and ceramic
openers. Aluminum pots, pans  It heats up fast because
and baking tray are also it conducts heat very
available. well
2. Stainless steel- there are lot of  High corrosion  Expensive but it worth
stainless-steel tools that you resistance the investment
can find in the market. Most of  Durable  Poor heat transfer
them are preparation tools such  Dent and scratch  Discoloration due to
as spoon, ladles, turners, tongs, resistant very high heat
grater and peelers. Pressure  More attractive exposure
cooker, hot pots, pans, bowls appearance
and glasses are also available in  Low maintenance
stainless steel because it is very easy to
clean
3. Glass- basically for bowls,  Non-toxic substances  it is easy to break if not
measuring cups and baking  it does not react with handled properly
pans. There are also pots and acidic foods  glass utensils are not
pans in glass material.  elegant advisable for stove
 good for baking
cooking
4. Cast iron- include dutch oven,  Durable  Poor conductor of heat
griller, skillet, grill pan, cake  Affordable  Heavy
pan, muffin pan, loaf pan dutch  Low maintenance
oven, wok, and pots.  Long lasting
 Nonstick and non-toxic
5. Ceramics- pans and baking  Very low cost  Fragile
pans, pots, skillet, mortar and  Low maintenance  Durability of its non-
pestle, plates and bowls are  Has an ability to stick surface can’t last
available in ceramic material. distribute heat evenly for long time
 Attractive
 It can easily break ang
 Non toxic
 Non-stick surface shattered when
 exposed to very high
heat

6. Teflon- pans and pots are  Easy to use  very sensitive to metal
available with Teflon coating  Food will turn out better utensils
along with cooking utensils because it is non-stick
 it leads to healthy eating  it can damage the
because it doesn’t Teflon coating if leave
empty with excessive
require fats
 less expensive than heat
stainless steel  flakes of Teflon coating
 easy to clean can be toxic
7. silicone (plastic/hard rubber)-  cheap price  Easily attracts dust if

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Silicone cooking utensils, such as  flexible (less space for not properly cleaned
tongs, spatulas or spoons, bake  storage)  Unfavorable odor
ware. Chopping board, bowls,  it can withstand high heat  (silicone) Soft and easy to
canister, trash bins and table tops pressure that’s why it is
damage by sharp objects
are also available in plastic or hard  good for baking
 durable 
rubber  Not long lasting
 Discoloration if not stored
and cleaned properly

CLASSIFICATION OF TOOLS AND EQUIPMENT ACCORDING TO ITS USAGE

Tools and equipment can be classified into eight (8) and these are: preliminary tools;
measuring tools; cutting tools; mixing tools; cookware tools; processing equipment; and cooking
equipment and storage equipment.
1. Preliminary tools- are basic tools that are used specifically in preparation of
food.

peeler A mechanical device used

for peeling or removing
skin of fruits and
vegetables.

A hand-held tool that

allow you to grab or
transfer food. It also
enables you to prepare,
tongs cook and serve food with
ease.

A manual device used to

Can opener open metal cans

It is also a manual
device, very essential in
Bottle opener removal of metal bottles
cap

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 An essential bowl-shaped
tool with holes used in
Colander straining pasta and
rinsing fruits and
vegetable

A durable board used for

cutting or chopping
Cutting board ingredients. It can be
made from plastic and/or
wood.

A metal rod that sharpen

Sharpening steel the edge of a dull blade of
a knife. It simply works
by scrubbing the knife
along the steel rod with
enough pressure and
angle

It is usually made of
plastic, stainless or
funnel aluminum. A tool that
has a wide top and a
narrow bottom that helps
us in pouring liquid or
powder into a plastic or
container with a small
opening. It avoids mess
and dirt in the kitchen.

A handy tool that has a

rough surface used to
graters grate food items in fine
pieces.

A kitchen tool specifically

Kitchen shears designed to use in the
kitchen for opening food
packages, label and tag of
a food.

A food preparation tool

Potato masher used to crush or mash
cook food. The most
common mashed food is
potato that’s where its
name came from.

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 spatula A hand-held tool usually
made of rubber or
silicone used to blend,
scrape, flip and/or
spread food.

2. Measuring tools- are used to calculate, measure and determined the specific
amount of an ingredients required in a recipe. It is very essential tool because
weighing is one of the keys in successful baking and cooking. It is available
either as a dry or liquid measuring ingredients.

A set of cups which

Measuring cups for dry includes 1, ½, ¼, and
ingredients 1/8 cup, that is usually
made of plastic or metal
used for measuring solid
ingredients such as flour,
sugar and etc.

A transparent glass or
Measuring cup for plastic vessel with a
liquid ingredients handle that has
measuring line outside
that allows you to
measure liquid
ingredients such as
water, milk and etc.

A set of spoons used to

Measuring spoon measure smaller amount
of ingredients either
liquid or dry.

This tool is used to weigh

Household scales large quantity of
ingredients in kilogram
unit, commonly for fruits,
vegetables, rice and flour.

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 This tool is used to
Temperature scales measure the internal
temperature and it tests
the doneness of a food

3. Cutting tools- tools that are basically intended for cutting and slicing food
and necessary ingredients.
Kitchen knife
A multi -purpose knife
used for cutting, slicing
and chopping ingredients
and even peeling.

Kitchen knives with

special use

 Butcher knife A heavy-duty knife

intended for dressing and
butchering animal
carcass.

 Boning knife
It has a sharp and long
point and very useful in
deboning, filleting and
skinning fish and/or
chicken.

A it is a small type of
knife that is ideal for
 Paring knife peeling fruits and
vegetables but it can also
use for cutting, mincing,
dicing and trimming
ingredients.

4. Mixing tools- are hand-held tools commonly used to mix, beat, blend and
stir ingredients.

A hand-held tool made of

Rotary egg beater stainless-steel use to
manually beat and mix
eggs.

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 It consists of long narrow
Whisk handle with a series of
wire loops that is use
generally for mixing,
blending, and whipping.

A spoon that is from

Wooden spoon wood commonly use for
stirring and mixing
ingredients.

5. Cookware tools- are food preparation containers intended to use on a gas

stove or cooktop.

A deep cookware with a

Saucepan handle and lid use for
boiling water, making
soup and sauces.

Skillet and frying pan are

Skillet almost the same when it
comes to appearance.
But the skillet has a
slanted side with lid,
slightly deeper than
frying pan and it can be
use for deep frying, in
making sauce, frying and
frying pan sautéing. While frying
pan is basically for frying,
browning and searing
food.

Commonly used for stir

wok frying and pan-frying.
Since it is quite deep, you
can also use it for deep
frying, in making soup,
sauce, stewing and
boiling.

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 Stockpot a deep pot intended for
cooking soups, stews,
porridge and for boiling
food such as pasta.

These are set of pans

used for baking such as
muffin, cake, and bread.

Baking pans ,

6. Auxiliary equipment- are electrical or mechanical devices that has special

use in the kitchen. It can be used to chop, puree, slice, grind, and extract
ingredients.

Is a slicing manually or
slicer electrically powered
machine that can slice
meat and other food item
such as cheese, boiled
egg, fruits, and
vegetables

Is a kitchen appliance
Food processor used to puree food
quickly and finely

A tool used to extract the

juice from fruits and
Juicer vegetables. it works by
simply squeezing the
ingredients.

A kitchen appliance use

Meat mincer/blades to grind raw meat, fish
and vegetable

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 A kitchen tools used to
blender mix and puree food and
other food ingredients. It
is very useful in making
smoothies, sauces and
dip

A machine that can help

Dough kneader you to knead dough with
enough pressure and
speed

Specifically designed to
Pasta maker roll and cut noodle and
other kinds of dough to
make fresh pasta

7. Cooking equipment- are gas or electric operated appliance used for

cooking or reheating food. It is basically designed for the purpose of
cooking food.

An enclosed
oven compartment used for
heating, cooking, baking
and drying food and bake
products.

A cooking equipment that

Stove/ranges produce heat using gas
or electricity

Induction top A burner consists of

ceramic plate with an
electromagnetic coil
beneath

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 A flat cooking surface for
heavy cooking
griddles

8. Storage equipment- it includes all equipment used for storing raw and
cooked food.

A kitchen equipment
used to keep and store
food and drinks to
Refrigerators prevent spoilage

A metal food warmer or

serving pan that is
essential in keeping the
Chaffing dishes food warm because it has
a burner below that can
produce heat by putting
alcohol

Group the following Tools and Equipment according to its classification.

Peeler Oven Saucepan Tongs Weighing
scale
Blender Induction top Funnel Skillet Wok
juicer Temperature Grater Dough Baking
scale kneader pan
Meat Stock pot Griddles Spatula Stove
mincer
Measuring Measuring ranges Food
spoon cup processor

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1. PREPARATORY 2. MEASURING TOOLS 3. COOKWARE TOOLS
TOOLS

4. AUXILIARY TOOLS 5. HEAVY COOKING

EQUIPMENT

Answer the following questions below. (5 points each)

1. Why is it important to consider the materials used for kitchen tools and equipment
that we are going to use?

2. If you were asked to choose one of the materials used for kitchen tools and
equipment discussed above, what are you going to choose and why?

Read and understand the situation below. Write down the tools and equipment
needed for each situation. Write your answer below.
What to use?
1. One morning, your mother is sick. She cannot move and stand because
of dizziness. She asks you to cook breakfast for the family and she
requested for a porridge (lugaw).

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2. It’s almost Father’s Day, you are planning to surprise your father with a simple
celebration. You’ve decided to make a Spaghetti and fried chicken.

3. There’s a program in your school, your respective class section joined the
food exhibit that promotes health living and you are going to make a carrot-
moringa muffin.

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Match column A with column B. Write the letter before the number.

Column A Column B
1. A flat cooking
surface for heavy
cooking a.
2. A tool used to
mix and puree
food. It is very
useful for making b.
smoothies

3. A deep pot used c.

for making soups

4. A series of wire
loops used for
mixing d.

5. Small type of
knife ideal for
peeling e.

6. Used to test the

doneness of a
f.
food

7. Used to measure
small amount of
ingredients g.

8. Use to sharpen
the edge of a
knife
h.

9. Used to open
metal can
i.

10. A kind of
knife ideal for
deboning
j.

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 Online Activity: Using the internet, make a slideshow /video presentation of kitchen tools
and equipment.

Offline Activity: Identify and name the materials of your kitchen tools and equipment at
home.

KITCHEN TOOLS MATERIALS

Books
DepEd k-12 basic curriculum. TLE Learning Module in Commercial Cooking
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from https://pitchengine.com/pitches/2c68f22d-4b26-4083-b0dd-
d7d5c7e35c30#:~:text=Glass%20tableware%20such%20as%20Glass%20baking%2
0pan%20is%20very%20clean,first%20disadvantage%20should%20be%20fragile.

Glassware: pros and cons retrieved from : https://thecookwarechannel.com/pros-and-cons-

of-glass-cookware/
The clear benefits of glassware retrieved from :
https://mightynest.com/guides/guide-to-glass-bakeware
A guide to the best materials for pots and pans: pros and cons retrieved from:
https://www.thekitchn.com/a-guide-to-the-best-material-for-pots-and-pans-pros-cons-
168241

What are the benefit of ceramics cookware retrieved from:

https://www.booniehicks.com/benefits-of-ceramic-cookware/

The advantage and disadvantage of plastic containers retrieved from:

https://www.hunker.com/12003598/the-advantages-disadvantages-of-plastic-containers

Silicone kitchenware retrieved from: https://blog.banggood.com/is-silicone-

kitchenware-safe-31562.html

20
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 Development Team of the Module

Writers: April Joy F. Reyes (CIS-SL)

Lilo L. Jaso Jaso (BNHS)
Editors: Edna A. Undazan (Dept. Head- CIS-SL)
Nerissa S. Estrella (ASP II/OIC, MNHS)
Internal Reviewer: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Illustrators: April Joy F. Reyes (CIS-SL)
Lilo L. Jaso Jaso (BNHS)
Lay-out Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor–EPP/TLE

Ivy Coney A. Gamatero

EPS- Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE