MODULE 1

TVL11- COOKERY
MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT COMMONLY FOUND IN THE KITCHEN
AND HOW TO MAINTAIN CLEANLINESS IN KITCHEN TOOLS, EQUIPMENT AND PREMISES.
Content Standards Performance Standards
 The learner identifies the materials of  The learner demonstrates the uses of
kitchen utensils and equipment the kitchen utensils and equipment.
commonly found in the kitchen.  The learner demonstrates the proper
 The learner understand the importance ways to maintain the cleanliness in
in maintaining the cleanliness in kitchen kitchen tools, equipment and premises.
tools, equipment and premises.

WHAT I NEED TO KNOW

This module contains the different kind of materials in kitchen utensils and
equipment used commonly in the kitchen and on how to maintain proper
cleanliness in kitchen tools, equipment, and premises that will help you to
understand the importance of those materials and equipment.

WHAT IS IT

Lesson 1: Materials of kitchen utensils and equipment

Commonly found in the kitchen

 Aluminum- is the best for all-around use. It is most popular, light-weight,

attractive and less expensive. It requires care to keep it shiny and clean. It
gives even heat distribution no matter what heat temperature you have. It is
available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges
will dent and scratch easily, making the utensil unusable. Aluminum turns
dark when used with alkalis, such as potatoes, beets, carrots and other
vegetables. Acid vegetables like tomatoes will brighten it.

 Stainless Steel- is the most popular material used for tools and equipment,
but is more expensive. It is easier to clean and shine and will not wear out
as soon as aluminum. Choose those with copper, aluminum or laminated
steel bottoms to spread heat and keep the pot from getting heat dark spots.
Stainless steel utensils maybe bought in many gauges, from
light to heavy.

 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. Many of these baking dishes are decorated
and can go from stove or oven to the dining table.

 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. It is easier to wash
and clean, however, take care not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use wooden or plastic spatula to turn or mix
food inside.

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 1
  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.

 Baster- is handy for returning some of the meat or poultry juices from
the pan, back to the food. Basting brushes can be used for the same
purpose, but they are also convenient for buttering the tops of breads
and baked goods after they come out of the oven.

 Cans, bottles, cartoons opener- use to open a food tin,

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

 Colanders- also called a vegetable strainer are essential for

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

 Cutting Boards- a wooden or plastic board where meats and

vegetables can be cut.

 Dredgers- used to shake flour, salt, and pepper on meat, poultry,

and fish.

 Double boiler- used when temperatures must be kept below

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

 Emery boards/sharpening steel- used to sharpen

long knives.

 Flipper- use for turning hamburgers and other food items

 Funnels- used to fill jars, made of various sizes of stainless steel,

aluminum, or of plastic 

 Garlic Press- is a kitchen tool which is specifically designed for

the purpose of pulping garlic for cooking. 

 Graters- used to grate, shred, slice and separate foods such as

carrots, cabbage and cheese. 

 Handy Poultry & Roasting Tools- make it easier to lift a hot

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

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 2
  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   

 Kitchen Shears- They are practical for opening food packages,

cutting tape or string to package foods or
simply to remove labels or tags from items. Other cutting tools such
as box cutters are just as handy, especially for opening packages. 

 Measuring Cups, Spoons- Measuring tools are among the most important

items found in any kitchen, since consistently good cooking depends upon
accurate measurements. Measuring tools should be standardized. Measuring
cups and spoons are also in the home kitchen. Scales are used to weigh
materials of bigger volumes. These are delicate and precision instruments that
must be handled carefully and are more dependable in terms of accuracy.

Commonly used measuring tools in the home or in

Commercial kitchens include the following:

 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. Sizes range from 1, ½, ¾
and ¼ (nested cups) to one gallon. There are cups made of plastic and come in different colors,
but could only be used for cold ingredients. They could warp, causing inaccurate measure.
 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.
 Portion scales - used to weigh serving portions from one ounce to one pound
 Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream, and
mashed potato.
 Spoons come in variety of sizes, shapes, materials and colors. These are used to measure
smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼ teaspoon
of salt.
 Household Scales are used to weigh large quantity of ingredients in kilos, commonly in rice, flour,
sugar, legumes or vegetables and meat up to 25 pounds.

 Pasta Spoon or Server- is use 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.

 Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables. 

 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
 
 Scraper- a rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners
or flippers  

GENERAL INSTRUCTION:
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  Seafood Serving Tools- make the task of cleaning seafood and removing the shell much easier.
For cooking seafood, utensils will vary depending on what you are cooking. 

 Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used

in preparing, serving, or eating food. 

 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. It gives you a better grip and the longer the tongs, the
better especially when used with a deep fryer, a large stock pot or at the
barbecue.

 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.

There are many kinds of knives, each with a specialized use:

1. 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
2. French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
3. Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
4. Boning knife – used to fillet fish and to remove raw meat from the bone
5. Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
6. Spatula – used to level off ingredients when measuring and to spread frostings and sandwich fillings
7. Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
8. Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with
hollow ground.

 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

 Temperature Scales -used to measure heat

intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.

 Two-tine fork - used to hold meats while slicing, and to turn solid
 pieces of meat while browning or cooking Made of stainless steel and with
heat-proof handle.
 
 Vegetable peeler- 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. 

 Whisks for Blending, Mixing - 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

 Wooden spoons- continue to be kitchen essentials

because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood
 
 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. Equipment like range,
ovens, refrigerators (conventional, convection and microwave) are
mandatory pieces in the kitchen or in any food establishment.

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 4
  Refrigerators/Freezers are necessary in preventing bacterial infections from foods. Most
refrigerators have special compartment for meat, fruits and vegetables to keep the moisture
content of each type of food. Butter compartment holds butter separately to prevent food odors
from spoiling its flavor. Basically, refrigerator or freezer is an insulated box, equipped with
refrigeration unit and a control to maintain the proper inside temperature for food storage.

 Microwave Ovens- have greatly increased their use in the food industry.

Foods can be prepared ahead of time, frozen or refrigerated during the
slack periods, and cooked or heated quickly in microwave ovens.
 Blenders are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food. A
blender is a very useful appliance. They vary in the amount of
power (voltage/wattage). Others vary and do not do the same jobs.

Lesson 2: Clean, Sanitize, and store

kitchen tools and Equipment

Cleanliness in the kitchen begins before you start to prepare food. Everything that comes into contact with
your hands or food must be thoroughly cleaned and sanitized. This includes dishes, cutlery, utensils, pots,
counter tops, cutting boards as well as kitchen clothes, faucets, can opener blades, and refrigerator
handles. Harmful bacteria that are not visible may thrive and multiply in food that is prepared by unclean
hands in an unclean kitchen so, before preparing food, get off to a clean start.

The cleaning operation:

1. Prewash- the removal of gross food particles before applying the cleaning solution. This may be
accomplished by flushing the equipment surface with cold or warm water under moderate
pressure. Very hot water or steam should not be used because it may make cleaning more
difficult.
2. Washing- the application of the cleaning compound. There are many methods of subjecting the
surface of equipment to cleaning compounds and solutions. Effectiveness and the economy of
the method generally dictates its use.

Soaking- immersion in a cleaning solution. The cleaning solution should be hot (125 degrees Fahrenheit) and the equipment permitted to
soak for 15-20 minutes before manually or mechanically scrubbed.

Spray Method- spraying cleaning solution on the surface. This method uses a fixed or portable spraying unit with either hot water or
steam.

Clean- in- place systems (C.I.P.) - it is utilized to clean the interior surface of tanks and pipelines of liquid process equipment. A
chemical solution is circulated through a circuit of tanks and or lines then return to a central reservoir allowing the chemical solution to be
refused.
Clean out of Place (COP) - is utilized to clean the parts of filters and parts of other equipment. This requires disassembly for proper
cleaning.

WHAT’S MORE
Task 4: Look!
A. Directions: The images below are known religious structure situated in the holy place of
Jerusalem. Name the images and give a few descriptions for each one. Write your answers
around the images (Images from the web)

GENERAL INSTRUCTION:
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Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
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 A. B.

C. D.

B. Directions: The images below are the major deities of Indian religion. You identify what kind
deities they are. Write your answers in the back of this page.

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 6
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WHAT I HAVE LEARNED

Religion is considered universal and it can be found in all know contemporary
societies despite of so much differences. You instill in your mind that prophet and
patriarch Abraham is considered the common origin of the three monotheistic
religions. Monotheism or the belief of one god is an ancient idea that predated the
establishment of Abrahamic religions.
In the Indian tradition, religion is an essential part which includes the main religions, namely,
Hinduism and Buddhism. The concept of dharma is integral in religions that emerged in India.
Both Confucius and Laozi were followers of the Dao. The Confucian Dao principally concern
human affairs while the Daoist Dao means the way the universe works. Chinese culture
practically influenced all other nations at its outskirts, including Japan and Korea.

WHAT I CAN DO
TASK 5: Essay
Directions: You read the questions carefully and answer them briefly in a
separate sheet.
1. How important is the role of Abraham in the development of monotheistic religions?
2. In what ways are Confucianism and Taoism more of a social philosophy rather than an
organized religions?
3. How did geography affect religious events and development in West Asia?
4. What are the major points of difference between the Dharmic religions and Abrahamic
religions?
5. What do you think is the reason why natural forces and environment integral in Shinto
religion?
ASSESSMENT

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
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PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 7
 TASK 6: TRUE OR FALSE
Direction: Write TRUE if the statement is correct. Write FALSE if the it is not.
Directly write answers on the space provided.
_______1. Hinduism and Buddhism can be called as Abrahamic religions.

_______2. Muhammad is the father of nations.

_______3. Monotheistic religions primarily practice the belief of one Supreme Being.

_______4. The teachings of Confucius become a foundation of the governance of the Chinese
society up until now.

_______5. Dao De Jing is the sacred text of one of Japan.

_______6. The monotheistic religions have the goals of binding the people with god.

_______7. Christianity, Judaism, and Islam share a common ancestral origin.

_______8. One known event of the history of the development of Christianity is the story of
Exodus.

_______9. Our God has commanded Muhammad to create a new religion.

_______10. Buddhism and Hinduism believed in karma.

_______11. The Japanese people pray for their deceased love ones for protection and
blessings.

_______12. The mountains in West Asia contributed to the flourish and development of the
monotheistic religions.

_______13. The deceased people of Japan can be also called as kami.

_______14. Confucian Dao and Daoist Dao is the same in all aspects.

_______15. Abrahamic religions came from China.

ADDITIONAL ACTIVITY
TASK 7: Poster!
Direction: Make a poster presentation illustrating the unity of the world religion in a
long bond paper. Briefly explain your work in the back portion of your poster.

WHAT I KNOW

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 8
At this moment, let’s measure your ideas about kitchen tools, equipment, and premises.
TASK 1: Match!
Direction: You carefully arrange the letters to form an exact word in answering the questions
below. Fill your answers in the blanks.

a.

GENERAL INSTRUCTION:
Make sure to read the entire module. Do what is asked. Perform tasks accordingly. FOLLOW DIRECTIONS.
Any form of copying is strictly prohibited. IF DO SO, ANSWERS WILL NOT BE SCORED.
PLEASE WATCH THE SUPPLEMENTAL VIDEO! Seek communication to your teacher when confused. 9