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TLE
Quarter 1- Module 1
COOKERY
EXPLORATORY COURSE
Technology and Livelihood Education- Grade 7
Alternative Delivery Mode
Module 1: Cookery
First Edition, 2020

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

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

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Anthonette R. Zambrano, Ruby Grace B. Aquita, Racmah K. Kunsa, Suraya D.
Makmod, Mubarak M. Minandang, Rosemina L. Badrudin, Aileen V. Alarde
Editors: Anthonette Reyes Zambrano
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez
Layout Artist: Geunicar A. Perez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Gilbert B. Barrera – Chief, CLMD

Arturo D. Tingson, Jr. – REPS, LRMS

Peter Van C. Ang-ug - Regional ADM Coordinator

Dr. Pancho G. Balawag - CID Chief
Engr. Reynaldo S.E. Villan – EPS, LRMS
Dr. Vivencio Aniñon - PSDS, Division ADM Coordinator

Printed in the Philippines by ________________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax : (083) 2288825/ (083) 2281893

Email Address: [email protected]

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TLE
Quarter 1- Module 1
LO1. Utilize Appropriate Kitchen
Tools, Equipment and
Paraphernalia
Introductory Message
For the facilitator:
Welcome to the Cookery-Technology and Livelihood Education Exploratory Course
Grade 7 Alternative Delivery Mode (ADM) Module on LO1. Utilize Appropriate
Kitchen Tools, Equipment and Paraphernalia .
This module was collaboratively designed, developed and reviewed by educators both
from public and private 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:

Notes to the Teacher

This contains helpful tips or strategies that will help you
in guiding the learners.

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 expe cted to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:
Welcome to the Cookery-Technology and Livelihood Education Exploratory Course
Grade 7 Alternative Delivery Mode (ADM) Module on LO1. Utilize Appropriate
Kitchen Tools, Equipment and Paraphernalia.
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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:

This will give you an idea of the skills or

What I Need to Know
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current le sson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of the
What is It
lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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

Hi! Hello! Do you want to equipped yourself on the different kitchen tools and
equipment as well as cleaning tools and their uses? This lesson will lead you there.
You will learn lessons stated inside the box.
The module covers the lesson namely:
LO 1. Utilize appropriate kitchen tools, equipment and paraphernalia
After going through this module, you are expected to:

1. Identify types of tools, equipment and paraphernalia

2. Classify the types of appropriate cleaning tools and equipment based on
their uses

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 What I Know

Pre-Test

Let us determine what you know about the basic tools and equipment. Take this test.

Direction: Write True if the statement is correct and False if the statement is
incorrect.

________ 1. Cooking is an art of preparing food.

________ 2. Saucepan is used for frying and browning food.

________ 3. Cutting board is made of aluminum.

________ 4. The cooking process uses a scientific method.

________ 5. Heat is not used in cooking.

________ 6. A ladle is a serving spoon that is used to scoop and serve soup.

________ 7. A knife is a tool used for cutting things.

________ 8. A saucepan is one of the kitchen utensil.

________ 9. A knife has a different types and uses

________ 10. Ingredients cannot be change d while in the process of cooking.

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 What’s In

Utilize Kitchen Tools and Equipment

Today, stores offer a large selection of gadgets to make life in the kitchen easier.
Not all kitchens have room enough for all of the utensils that are available. It is
important to know what the different utensils can do and which kitchen tasks you
do often. Let us determine how knowledgeable you are in differentiating tools from
equipment.

Activity 1 “Venn Diagram”

Direction: Using the Venn Diagram, state your unde rstanding about the tools and
equipment.

TOOLS EQUIPMENT

What’s New

Kitchen Tools

Kitchen tools also known as kitchen utensils; a small hand held tool used for food
preparation
Common kitchen tasks include: cutting, heating, baking, grinding, mixing, blending
and measuring

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Kitchen Equipment

Kitchen equipment refers to the larger items in the kitchen that handle the bulk of
the preparation and cooking process. Also it has a particular purpose.

Cleaning Tools

Cleaning tools is a variety of accurate and specific tools and products

created and designed in various colors, materials, mechanisms, shapes, sizes and
styles to clean

Cleaning Tools Uses

1. Broom A cleaning implement for sweeping

2. Dustpan Use to scoop the dirt and wastes on the

floor

3. Vacuum Cleaner Use to suck up dust and dirt

4. Water Hoses Designed to carry fluids from one location

to another

5. Bucket Use to hold water in cleaning

6. Cobwebbier Use for reaching and sweeping of floor

7. Sponge Use in bathing, wiping or cleaning

surfaces

8. Dishcloth Use to dry dishes and other surfaces

9. Cleaning cloth Use to wipe the cleaning tools and

equipment

10. Floor Buffer Use to clean non-carpeted floors, tile or

linoleum

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 What is It

Cooking is an art or practice of preparing food. As a process, it involves using a

variety of methods and tools to prepare a set of ingredients that are digestible and
have a flavor. While in the process, the flavor, texture, appearance and chemical
properties can be changed.
Basic Kitchen Tools and Equipment

Colander- This is a type of sieve used in cooking for

separating liquids and solids. It is much like a strainer and
conventionally made of a light metal, such as aluminum or
thinly rolled stainless steel. A colander is pierced with a
pattern of small holes (or slots in plastic colanders) that let
the liquid drain through, but retains the solid inside.

Cutting board- This is a durable board on which the

material to be cut is placed. Kitchen cutting boards are
often made of wood or plastic. There are also chopping
boards made of glass, steel or marble which are easier to
clean than wooden or plastic ones, but tend to damage
knives

Frying pan- This is a pan used for frying, searing and

browning foods. It is typically a 20 to 30 cm (8 to 12
inches) diameter, flat pan with flared sides and no lid. In
contrast, a pan of similar size with straight sides and a lid
is called a sauté pan.

Ladle- This is a type of serving spoon that is widely used

for soup, stew or other liquid foods. Although designs vary,
a typical ladle has a long handle. Ladles are usually made
of the same stainless steel alloys as other kitchen utensils;
however, they can be made of aluminum, silver, plastic,
melamine resin, wood, bamboo or other materials.

Stockpot- This is a large pot with sides at least as tall as

their diameter. Stockpots are typically measured in volume
(6-36 L) and come in a large variety of sizes to meet any
need from cooking for a family.
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 Blender- This is a kitchen and laboratory appliance used to
mix, puree or emulsify food and other substances.

Food Processor- This is an electric kitchen appliance that

utilizes several different blades and a high-speed motor to
handle several different common cooking tasks.

Hand mixer- This is a hand-held mixing device as the name

implies. The modern electrically powered type consists of a
handle mounted over a large enclosure containing the
motor, which drives one or two beaters. The beaters are
immersed in the food to be mixed.

Microwave Oven- This is a kitchen appliance that combines

the cooking with ease and speed of a microwave with the
benefits of traditional oven cooking

Refrigerator- This is a cooling appliance for the storage and

preservation of perishable food. The food kept in a
refrigerator lasts longer than left at room temperature as
the cold inhibits bacterial growth.

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 What’s More

Activity 2 “Name M e Please!”

Direction: Identify and explain the uses of the following kitchen tools/equipment
found in your home.

1.

_______________________ 4.

2.

________________________

______________________ 5.

3.

_________________________

________________________

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Activity 3 “Cleaning and Sanitizing Agents”

Direction: Name the picture and give its uses.

Name Uses

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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 What I Have Learned

Activity 4 “State your Feelings”

Direction: Now that you already know the basic kitchen tools and equipment as well
as some of the cleaning tools with their uses, I’m sure you may now be able to answer
the following questions.

1. What are the importance of cleaning tools in our daily life? Is it helpful?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
______________________________.
2. Why do we need to familiarize ourselves on the different tools and
equipment in the kitchen?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
____________________________________.

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 What I Can Do

Activity 5 “Video Making”

Direction: Do this at home. “Video Making”
1. Explain and demonstrate the uses of the different cleaning tools.
You will be rated with this performance rubric:

Criteria 4 3 2 1

Clear Exceptionally Generally Lacks clarity, Unclear,

clear, easy to clear, able to difficult to impossible to
follow follow follow follow

Concise The The The The

explanation explanation explanation explanation
posed and posed and posed and posed and
methods used methods used methods used methods used
are advanced are are somewhat are inadequate
appropriate simple

Comprehensive Thorough and Substantial Partial or not Misunderstand

comprehensive explanation comprehensive ing or serious
explanation explanation misconception
on the
explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

Question:

1. What did you learned after doing the activity?

__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________.

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 Assessment

Fill in the blanks. Identify what is asked. Write your answer on the space provided.

1. _______________________ a pan used for frying, searing and browning foods.

2. _______________________ a durable board on which the material to be cut is

placed.
3. _______________________ a type of sieve used in cooking for separating liquids and
solids.

4. _______________________ a type of serving spoon that is widely used for soup, stew
or other liquid foods.
5. _______________________a hand-held mixing device as the name implies.
6. _______________________a kitchen and laboratory appliance used to mix, puree or

emulsify food and other substances

7. _______________________ a large pot with sides at least as tall as their diameter.
8. _______________________ an electric kitchen appliance that utilizes several
different blades and a high-speed motor to handle several
different common cooking tasks.
9. _______________________ a cooling appliance for the storage and preservation of

perishable food.
10. ______________________ a kitchen appliance that combines the cooking with ease
and speed of a microwave with the benefits of traditional
oven cooking.
11. ______________________ used to dry dishes and other surfaces.
12. ______________________used to hold water used in cleaning.
13. ______________________ used to suck up dust and dirt.

14. ______________________ a cleaning implement for sweeping

15. ______________________ used to scoop the dirt and wastes on the floor.

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 Additional Activities

Activity 6 “M y Portfolio”

Direction: Make a portfolio of the different kitchen tools and equipment

Excellent (4) Good (3) Satisfactory (2) Needs

Improvement (1)

Following All directions You followed You followed None of the

Project were followed most some directions directions were
Directions directions followed

Use of You used your You used You used some You did not use
creativity own ideas and your own imagination your own ideas
imagination ideas most of or imagination
the time

Concise The explanation The The explanation The explanation

posed and explanation posed and posed and
methods used posed and methods used methods used
are advanced methods used are somewhat are inadequate
are simple
appropriate

Effort put You took your You worked You put a small You rushed
into project time and hard for most effort into the through and did
worked hard on of the time project not work hard
the project

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Assessment What's More What I Know
1. Frying pan Activity 2 1. True
2. Cutting board 2. False
3. Colander 1. Egg 3. False
4. Ladle beater/Whisk 4. True
5. Hand mixer 2. Gas range with 5. False
6. Blender oven 6. True
7. Stockpot 3. Measuring cup 7. True
8. Food processor (liquid) 8. False
9. Refrigerator 4. Knife 9. True
10.Microwave oven 5. Funnel 10. False
11.Dishcloth
12.Bucket Activity 3
13.Vacuum cleaner
14.Broom 1. Vacuum
15.Dustpan cleaner
2. Cleaning cloth
3. Sponge
4. Cobwebbier
5. Dustpan
6. Broom
7. Water hoses
8. Floor buffer
9. Bucket
10. Dishcloth
Answer Key
References

https://en.m.wikipedia.org

https://www.quora.com

https://gltnhs-tle.weebly.com

Sercado, V. (2014), Skills for Lifetime in TLE ( 1st ed.) (pp.3-8). Dalandanan,
Valenzuela City: JO-ES Publishing House Inc.
https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxzb2xzMTIzNDU2fGd
4OjYyYmRjZDAyNWM2YTc2ZTQ

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For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]

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