special program for technical-vocational...

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Special Program forTechnical-Vocational

EducationHome Economics

CookeryModule 2: Identify the Kitchen

Tools, Equipment, andParaphernalia

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Special Program for Technical-Vocational Education - Grade 7Alternative Delivery ModeModule 2: Identify the Kitchen Tools, Equipment, and ParaphernaliaFirst Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work ofthe Government of the Republic of the Philippines. However, prior approval of thegovernment agency or office wherein the work is created shall be necessary for theexploitation of such work for a profit. Such an agency or office may, among other things;impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,etc.) included in this book are owned by their respective copyright holders. Every effort hasbeen exerted to locate and seek permission to use these materials from their respectivecopyright owners. The publisher and authors do not represent nor claim ownership overthem.

Published by the Department of EducationSecretary: Leonor Magtolis BrionesUndersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Severa M. WalogEditor : Jose Garry R. NapolesReviewers : Analorgie D. Destacamento

Chito R. VillacampaGemini P. Ompad

Illustrator : Maribell J. FuentesLayout Artist : Maribell J. FuentesManagement Team:

Schools Division Superintendent : Marilyn S. AndalesAssistant Schools Div. Superintendent : Leah B. Apao

Cartesa M. PericoEster A. Futalan

Chief Education Supervisor, CID : Mary Ann P. FloresEducation Program Supervisor, LRMDS : Isaiash T. WagasEducation Program Supervisor, TLE : Jose Garry R. Napoles

Department of Education – Regional Office 7Division of Cebu ProvinceOffice Address : IPHO Bldg., Sudlon, Lahug, Cebu City, PhilippinesTelefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405E-mail Address : [email protected]

Bitoon National Vocational High SchoolAddress : Bitoon, Dumanjug, CebuTelephone : (032) 471-8001E-mail Address : [email protected]

mailto:[email protected] 2.0

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7Special Program forTechnical-Vocational

EducationHome Economics

CookeryModule 2: Identify the Kitchen

Tools, Equipment, andParaphernalia

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Key Message

For Educators:

Learning is a constant process. Amidst inevitable circumstances, the Department ofEducation extends its resources and looks for varied ways to cater to your needs and toadapt to the new system of Education as a fortress of the Learning Continuity Plan. One ofthe probable solutions is the use of Teacher-made Educational Modules in teaching.

You are reading the Cookery for Grade 7: Alternative Delivery Mode (ADM) Moduleon “Identify the Kitchen Tools, Equipment, and Paraphernalia” as written and found inthe SK-12 Most Essential Learning Competencies.

The creation of this module is an effort of competent trainers from Bitoon NationalVocational High School of the Department of Education-Cebu Province during thispandemic period. In addition, this module is meticulously planned, organized, checked, andverified by knowledgeable educators to assist you in imparting the lessons to the learnerswhile considering the physical, social, and economic restraints in the teaching process.

The use of the Teacher-made Educational Module aims to surpass the challenges ofteaching in a new normal education set-up. Through this module, the students are givenindependent learning activities, which embodies in the Most Essential LearningCompetencies based on the K-12 Curriculum Competencies, to work on in accordance withtheir capability, efficiency, and time. Thus, helping the learners acquire the prerequisite 21stCentury skills needed with an emphasis on utmost effort in considering the whole wellbeingof the learners.

As the main source of learning, it is your top priority to explain clearly how to use thismodule to the learners. While using this module, learner’s progress and development shouldbe recorded verbatim to assess their strengths and weaknesses while doing the activitiespresented independently in the safety of their homes. Moreover, you are anticipated topersuade learners to comply and to finish the modules on or before the scheduled time.

For the Learners:

As a significant stakeholder of learning, the Department of Education researched andexplored innovative ways to address your needs with high consideration on social, economic,physical, and emotional aspects of your wellbeing. To continue the learning process, DepEdcomes up with an Alternative Delivery mode of teaching using Teacher-Made EducationalModules.

You are reading Cookery for Grade 7: Alternative Delivery Mode (ADM) Module on“Identify the Kitchen Tools, Equipment, and Paraphernalia” as written and found in theK-12 Most Essential Learning Competencies.

This module is specially crafted for you to grasp the opportunity to continue learningeven at home. Using guided and independent learning activities, rest assured that you willbe able to take pleasure as well as to deeply understand the contents of the lessonpresented, recognizing your capacity and capability in acquiring knowledge.

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This module has the following parts and corresponding icons:

The first part of the module will keep you ontrack on the Competencies, Objectives, andSkills expected for you to be developed andmastered. Some reminders about themodule are found in here too.This part aims to check your priorknowledge of the lesson to take. If you canget a perfect score and performcompetently the competency, you can skipthe module and proceed to the nextmodule. If not, continue to the next part.

This part helps you link the previous lessonto the current one through a shortexercise/drill.

A brief discussion of the lesson can be readin this part. It guides and helps you unlockthe lesson presented.

A comprehensive activity/es forindependent practice is in this part tosolidify your knowledge and skills of thegiven topic. This can be a drill or exerciseor an activity.

This part of the module is used to processyour learning and understanding of thegiven topic. It can be a series of questionsor an activity.

A transfer of newly acquired knowledge andskills to a real-life situation is present in thispart of the module. This can be a task sheet(used when doing simple tasks), operationsheet (used when doing or operatingdevices or a job sheet (used in doing seriesof task for a specific job).

This activity assesses your level of masterytowards the topic.

GENERALIZATION

SELF – CHECK

LEARNING OUTCOME

REVIEW LESSON

INFORMATION SHEET

ACTIVITY SHEET

PERFORMANCE TASKS

PRE - ASSESSMENT

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This contains answers to all activities in themodule.

At the end of this module you will also find:

In using this module, keep a note of the fundamental reminders below.

1. The module is government-owned. Handle it with care. Unnecessary marksare prohibited. Use a separate sheet of paper in answering all the givenexercises.

2. This module is organized according to the level of understanding. Skippingone part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons.Read each item cautiously.

4. This is a Home-Based class, your reliability and honor in doing the tasks andchecking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure tocomprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitatoronce you completed it.

7. Answers should be written on a separate sheet of paper or notebookespecially prepared for TVE subjects.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch withhim/her for further discussion. Know that even if this is a home-based class, your teacher isonly a call away. Good communication between the teacher and the student is our priority toflourish your understanding of the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills foryou to be fully equipped and ready to answer the demands of the globally competitive world.We are confident in you! Keep soaring high!

References Printed in this part is a list of all reliable and validresources used in crafting and designing this module.

ANSWER KEYS

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Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted inyour grade level. The exercises, drills and assessments are carefully made to suit your levelof understanding. Indeed, this learning resource is for you to fully comprehend the“Identify the Kitchen Tools, Equipment, and Paraphernalia” independently, you aregoing to go through this module following its proper sequence. Although you are going to doit alone, this is a guided lesson and instructions/directions on how to do every activity isplotted for your convenience.

Using this learning resource, you are ought to “Identify the Kitchen Tools,Equipment, and Paraphernalia” as inculcated in the K-12 Most Essential LearningCompetencies.

This module is composed of set of instructions for you to be guided in the activitiesthat you will perform later. Read and follow instructions properly, do not skip any parts andperform each activity honestly. This module is intended for you finish within a week.

At the end of this module, you are expected to achieve the following objectives forthis session:

identify the tools, equipment and materials in the kitchen,demonstrate the uses or functions of the kitchen tools and equipment,display self-confidence in demonstrating the uses or functions of the tools andequipment, andobserve cleanliness and orderliness in demonstrating the uses or functions ofthe tools and equipment.

LEARNING OUTCOME

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MULTIPLE CHOICE

Directions: Write the letter that corresponds to your answer on your answer sheet.

1. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.a. colander b. flipper c. funnel d. Grater

2. It is commonly used to measure solids and dry ingredients, such as flour, fat, and sugar.a. measuring glass b. measuring cup c. portion d. scale

3. What utensil is used to transfer little or lots of cooked pasta to a waiting plate without amess?

a. pasta spoon or server b. scraper c. serving spoon d. fork

4. It is used to level off ingredients when measuring & to spread frosting & sandwich filling.a. baster b. grater c. spatula d. spoon

5. Which tool is used to measure in serving soft foods, such as filling ice cream, & mashedpotato?

a. baster b. scoops or dipper c. scooper d. scraper

6. It is a kitchen tool which is specifically designed for the purpose of pulping the garlic.a. garlic press b. potato masher c. scooper d. scraper

7. It is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.a. garlic press b. potato masher c. scooper d. scraper

8. It is used to grab and transfer food items, poultry or meat portions to a serving platter, andplate.

a. food tong b.two-tined fork c. spoon d. scraper

9. An equipment that is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds offood.

a. blender b. oven c. chopping board d. whisk

10. It is a chamber or compartment used for cooking, baking, heating, or dryinga. rice cooker b. microwave oven c. oven d. blender

PRE- ASSESSMENT

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Directions: Copy and answer the Word Search Puzzle on your answer sheet. The wordsbelow the puzzle are kitchen utensils. Look for the words inside the box. Then,draw a line at the center of each word found. Answer the questions below afterdoing this activity.

Questions:

1. What are those given words? (1 point)2. Are you familiar with those utensils mentioned above? (1 point)3. Which of the given words are tools? Equipment? Materials? (1 point each)4. What do you think will be the uses/functions of each kitchen utensils? (1 point)DISCLAIMER: The puzzle above are borrowed from the online sources. Department of Education – Cebu Province does not claim or own thepresented contents. Links of the puzzle are found in the reference part of this module.

REVIEW LESSON

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Directions: Read the Information Sheet very well then find out how much you canremember and how much you learned by doing Assessment.

DISCLAIMER: The contents above are borrowed from the TVL-LM for Cookery issued by Department of Education and written by Anecita S.Kong and Anecita P. Domo. Sources are found in the reference part of this module.

TOOLS/EQUIPMENT DESCRIPTION

Materials of kitchen tools and equipment commonly found in the kitchen.

Aluminum is mostly used in the kitchen and mostpopular because it is lightweight, attractive and lessexpensive. It requires care to keep it shiny and clean. Italso gives even heat distribution no matter what heattemperature you have. It is available in sheet or castaluminum. Since it is a soft metal, the lighter gauges willdent and scratch easily, making the utensil unusable.Aluminum turns dark when used with alkalis, such aspotatoes, beets, carrots and other vegetables while acidvegetables like tomatoes will brighten it.

Stainless Steel is the most popular material used fortools and equipment, but it is more expensive. It is easierto clean and shine and will not wear out easily. Choosethose with copper, aluminum or laminated steel bottomsto spread heat and keep the pot from getting heat darkspots. Stainless steel utensils maybe bought in manygauges, from light to heavy

Glass is use for salad making and dessert but notpractical for top or surface cooking. Great care is neededto ensure for long shelf life. How to take care of Glass?1. To remove stain, use 2 table spoon of liquid bleachper cup of water when soaking and cleaning. 2. Usebaking soda to remove grease crust and boiled vinegaras final rinse. 3. Use nylon scrub.

INFORMATION SHEET

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Cast Iron is durable but must be kept oiled to avoidrusting. Salad oil with no salt or shortening can berubbed inside and out and dried. Wash with soap (notdetergent) before using.

Double boiler is used when temperature must be keptbelow boiling, such as for egg sauces, puddings, and tokeep food warm without overcooking.

Ceramic and heat-proof glass are used especially forbaking dishes, casseroles, and measuring cups. Glassand ceramic conduct the heat slowly and evenly. Manyof these baking dishes are decorated and can go fromstove or oven to the dining table.

Teflon is a special coating applied inside aluminum orsteel pots and pans. It prevents food from sticking to thepan. It is easier to wash and clean, but take care not toscratch the Teflon coating with sharp instrument such asknife or fork. Use wooden or plastic spatula to turn or mixfood inside.

Care of the Cooking Ware

After using any cookware, they must be allowed to cool before washing andsoaking to prevent accidental burns from handling and to prevent damage. They shouldbe free from all grease, food, etc. by washing them using warm soapy water and rubbingthem with a steel wool cleaner and rinse thoroughly with warm water. Drying them using acloth after washing may preserve its appearance. If food or grease is badly burned on thesurface of a utensil, the pan should be filled with water and allowed to boil hard for fiveminutes. This will loosen the burned food and the pan may be clean in the usual manner.

Kitchen Tools

Can opener is used to open a food containers.

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Colander also called a vegetable strainer which isessential for various tasks from cleaning vegetables tostraining pasta or contents.

Cutting board is a wooden or plastic board where meat,fruits and vegetables are cut. Using plastic cutting boardis more sanitary than wooden board as it does notabsorb food juices that can serve as medium forbacterial growth.

Funnel – is used to fill jars, made of various sizes ofstainless steel, aluminum, or of plastic.

Garlic Press is a kitchen tool which is specificallydesigned for the purpose of pulping garlic.

Graters are used to grate, shred, slice and separatefoods such as carrots, cabbage and cheese.

Kitchen shears. They are practical for opening foodpackages, cutting tape or string or simply remove labelsor tags from items. Other cutting tools such as boxcutters are also handy for opening packages.

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Potato masher is used for mashing cooked potatoes,turnips, carrots or other soft cooked vegetables.

Dredger – is used to shake flour, salt, and pepper onmeat, poultry, and fish

Rotary egg beater – used for beating small amount ofeggs or batter. The beaters should be made of stainlesssteel.

Scraper- a rubber or silicone tool used to blend orscrape the food from the bowl.

Serving spoons- a small, shallow bowl on a handleused in preparing, serving, or eating food.

Serving tongs used to grab and transfer food items,poultry or meat portions to a serving platter, hot deepfryer, and plate. It gives you a better grip especially whenused with a deep fryer, a large stock pot or at thebarbecue.

Spatula – is used to level off ingredients whenmeasuring and to spread frostings and sandwich fillings.

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Temperature scale – is used to measure heat intensity.Different thermometers are used for different purposes infood preparation – for meat, candy or deep-fat frying andother small thermometers are hanged or stand in ovensor refrigerators to check the accuracy of the equipment’sthermostat.

Whisk. It is used for blending, mixing, whipping eggs orbatter, and for blending gravies, sauces, and soups. Thebeaters are made of looped, steel piano wires which aretwisted together to form the handle.

Two-tine fork – used to hold meats while slicing, and toturn solid pieces of meat while browning or cookingMade of stainless steel and with heat-proof handle.

Soup Ladle is used for serving soup or stews, but canalso be used for gravy, dessert sauces or other foods. Asoup ladle also works well to remove or skim off fat fromsoup and stews.

Wooden spoon is made of hard wood which are usedfor creaming, stirring, and mixing.

Measuring Tools

Measuring cup for liquid ingredients – are commonlymade up of heat-proof glass and transparent so thatliquid can be seen.

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A dry measuring cup is used for measuring solidcooking ingredients like flour, sugar, oats, etc. Drymeasuring cups are made from plastic or metal and setsusually include 1 cup, 1/2 cup 1/3 cup and 1/4 cup.When using a dry measuring cup the capacity ismeasured to the level top of the cup.

Household Scale – is used to weigh large quantity ofingredients in kilos, commonly in rice, flour, sugar,legumes or vegetables and meat up to 25 pounds.

Scoops or dippers – are used to serve or scoop softfoods, such as fillings, ice cream, and mashed potato.

Measuring Spoons come in variety of sizes, shapes,materials and colors. These are used to measure smallerquantities of ingredients called for in the recipe like: 1tablespoon of butter or 1⁄4 teaspoon of salt.

Kinds of knives according to use:

French knife – or commonly called as chief’s knife isused to chop, dice, or mince food. Heavy knives have asaber or flat grind.

Fruit and salad knife – is used to prepare vegetables,and fruits.

Butcher knife – is used to section raw meat, poultry,and fish. It can be used as a cleaver to separate smalljoints or to cut bones. Butcher knives are made withheavy blade with a saber or flat grind

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Boning knife – is used to fillet fish and to remove rawmeat from the bone.

BREAD KNIFE/SERRATED KNIFE- for slicing a softloaf of bread, blades are serrated, thin and narrow toprotect the sliced surface area.

Roast beef slicer – is used to slice roasts, ham, andthick, solid cuts of meats.

Kitchen knives often referred to as cook's or chef'stools, used for all types of kitchen tasks such as peelingan onion, slicing carrots, carving a roast or turkey, etc.

Citrus knife –has a two-sided blade and serrated edge.It is used to section citrus.

Paring knife – is used to core, peel, and section fruitsand vegetables. Blades are short, concave with hollowground.

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Vegetable peeler is used to scrape vegetables, such ascarrots and potatoes, and to peel fruits. The best onesare made of stainless steel with sharp double blade thatswivels.

Equipment

Equipment may refer to a small electrical appliance, such as a mixer, or a large,expensive, power-operated appliance such a range or a refrigerator. Equipment likerange, ovens, refrigerators (conventional, convection and microwave) are mandatorypieces in the kitchen or in any food establishment

Refrigerator/freezer is necessary in preventing bacterialinfections from foods. Most refrigerators have specialcompartment for meat, fruits and vegetables to keep themoisture content of each type of food. Buttercompartment holds butter separately to prevent foododors from spoiling its flavor. Basically, refrigerator orfreezer is an insulated box, equipped with refrigerationunit and a control to maintain the proper insidetemperature for food storage.

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

Microwave oven is used for cooking or heating food.

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Directions: Identify the tools and equipment needed in baking Chiffon Cake and explaineach uses or functions based on the recipe. Write your answers on your answersheet.

Chiffon Cake

Ingredients:

2 cups sifted cake flour ¾ cup cold water½ cups white sugar 2 teaspoons vanilla extract1 tablespoon baking powder 1 teaspoon lemon extract1 teaspoon salt 7 large egg whites egg whites½ cup vegetable oil ½ teaspoon cream of tartar7 large egg yolks egg yolks

Procedures:

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube panin hot soapy water to ensure it is totally grease free.

2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well;add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that isgiven. Set aside. Don't beat.

3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over

egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tubepan.

5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10to 15 minutes until done. Invert pan until cool.

DISCLAIMER: The recipe are borrowed from the online sources. Department of Education – Cebu Province does not claim or own the presentedcontents. Links of the contents are found in the reference part of this module.

Blender is used to chop, blend, mix, whip, puree, grate,and liquefy all kinds of food. A blender is a very usefulappliance. They vary in the amount of power(voltage/wattage).

ACTIVITY SHEET

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Directions: Answer the following questions based on what you have learned in the previousactivities. Write your answers on your answer sheet.

Questions:

1. Why are kitchen tools and equipment important?2. Why is it important to have knowledge about the uses/functions of the kitchen tools

and equipment?

Your answer will be rated using the rubrics below.

Criteria Score RateExceptionally clear, thorough andcomprehensive explanation.

4

Generally clear and substantial explanation. 3Lacks of clarity, partial or not comprehensiveexplanation.

2

Unclear, misunderstanding or seriousmisconception on the explanation.

1

DEMONSTRATION

Directions: Demonstrate the proper use of at least 5 kitchen utensils. Take a video orpictures in your demonstration and send it to me via messenger or write thesteps on how to demonstrate the proper use of kitchen tools and equipment onyour answer sheet.

PERFORMANCE TASKS

GENERALIZATION

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Your performance will be rated using the following rubrics:

Directions: Identify the following tools and equipment in column B. Write your answers incolumn A with a short description to its uses or functions. Write your answers onyour answer sheet. (1 point for the name of the utensil and 1 point fordescription)

Criteria Score RateDemonstrated & identified 5 kitchenutensils.

100

Demonstrated & identified 4 kitchenutensils.

95


90


85

Demonstrated & identified 1 kitchenutensil.

80

NO ATTEMPT 75

A B

1.

2.

ASSESSMENT

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3.

4.

5.

6.

7.

8.

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DISCLAIMER: The pictures of the Assessment are borrowed from the TVL-LM for Cookery issued by Department of Education and written byAnecita S. Kong and Anecita P. Domo. Sources are found in the reference part of this module.

9.

10.

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ANSWER KEYS

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REFERENCES

Printed Materials

Anecita S. Kong and Anecita P. Domo, 2016,Technical Vocational Livelihood- CookeryModule 1, Quezon City, Department of Education, pages 28-36

Online Sources

https://www.google.com/search?q=kitchen+tools+puzzle&sxsrf=ALeKk02BeCa7aBsyx4c6Jc_YtB0oitb4bA:1599795452481&tbm=isch&source=iu&ictx=1&fir=p7Hxilha6KfnxM%252CbuCmRqUQVo46OM%252C_&vet=1&usg=AI4_-kTc8yFJ3nmV_L_n_lBrjb5_m8efZA&sa=X&ved=2ahUKEwis6aG9luDrAhUIrZQKHQv3CeQQ9QF6BAgKED4&biw=1360&bih=657#imgrc=HxspfY_4MuyKcM&imgdii=rA-whyw0lKalGM

https://www.allrecipes.com/recipe/7892/chiffon-cake/

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For inquiries or feedback, please write or call:Department of Education: DepEd-Cebu ProvinceOffice Address : IPHO Bldg., Sudlon, Lahug, Cebu City, PhilippinesTelefax : (032) 520-3216 – 520-3217; SDS Office: (032) 255 - 6405E-mail Address : [email protected]

Bitoon National Vocational High SchoolOffice Address : Bitoon, Dumanjug, CebuTelefax : (032) 471-8001E-mail Address : [email protected]

mailto:[email protected] 2.0

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