Introduction: module 1

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.

INSTRUCTION TO THE USER

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

 Begin by reading and understanding the Learning Outcome/s these tell you what you
should know and be able to do at the end of this Module.
 Do the required Learning Activities. They begin with one or more Concept Notes. A
Concept Notes contains important notes or basic information that you need to know.
After reading the Concept Notes, test yourself on how much you learned by means of the
Enhancement Activities. This will ensure your mastery of basic information. (*All
Enhancement Activities or Summative/Formative Assesments must be detached and
return back to school)
 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. (* Provided if
it is applicable on the lesson)
 Your scores will be analyzed and will be used by your teacher for the computation of
your grades.

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

INSTRUCTION TO THE USER

At the end of the module, you should be able to:

 LO1. Utilize kitchen tools and equipment

 LO 2. Maintain kitchen tools, equipment and working area

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CONCEPT DISCUSSION : LESSON 1
MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT
COMMONLY FOUND IN THE KITCHEN

Aluminum
It is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean.
Much more, 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.

Cast Iron Ceramic and

Is sturdy but must be heat-prddoof glass
kept seasoned to Used especially for baking
avoid rust. Salad oil dishes, casseroles, and
with no salt or measuring cups. Glass and
shortening can be ceramic conduct the heat
rub inside and out slowly and evenly. Many of
and dry. Wash with these baking dishes are
soap (not detergent) decorated and can go from
before using. stove or oven to the dining
.
. table.

Glass
Good for baking but Plastic and Hard Rubber
not practical on top Used for cutting and
or surface cooking. chopping boards, table tops,
Great care is needed bowls, trays, garbage pails
to make sure for and canisters. Plastics are
long shelf life greatly durable and cheap
but may not last longs

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.

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.

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CONCEPT DISCUSSION : LESSON 2
COMMON KITCHEN UTENSILS/TOOLS AND EQUIPMENTS

UTENSILS/TOOLS
CAN OPENER COLANDERS
use to open a food tin, also called a vegetable
preferably with a smooth strainer are essential for
operation, and comfortable various tasks from cleaning
grip and turning knob. vegetables to straining pasta
or tin contents.

CUTTING BOARDS EMERY BOARDS/

a wooden or plastic board SHARPENING STEEL
where meats and vegetables used to sharpen long knives.
can be cut.

FUNNELS GARLIC PRESS

used to fill jars, made of is specifically designed for
various sizes of stainless the purpose of pulping garlic
steel, aluminum, or of plastic for cooking.

GRATERS KITCHEN KNIVES

used to grate, shred, slice and are a must for all types of
separate foods such as kitchen tasks, from peeling to
carrots, cabbage and cheese. slicing to carving

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.

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.

MEASURING SPOON FOR DRY INGREDIENTS

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

PORTION SCALES
used to weigh serving portions from one ounce to one pound. Other scales are
not digitalized and in grams or kilogram form.

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 POTATO MASHER SCRAPER
used for mashing cooked a rubber or silicone tools to
potatoes, turnips, carrots or blend or scrape the food from
other soft cooked vegetables. the bowl; metal, silicone

LADLES FOOD TONGS

a utensil consisting of a enables you to more easily
small, shallow bowl on a grab and transfer food items,
handle, used in preparing, poultry or meat portions to a
serving food. It gives you a better grip and
the longer the tongs

VEGETABLE PEELER WIRE WHISKS

used to scrape vegetables, used for whipping eggs or
such as carrots and potatoes batter, and for blending
and to peel fruits. The best gravies, sauces, and soups.
ones are made of stainless The beaters are made of
steel with sharp double blade looped steel piano wires
that swivels. which are twisted together to
form the handle

WOODEN SPOON
continue to be kitchen essentials of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood

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

 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. Heavy knives have a saber or flat
grind
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meat
 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

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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.

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

BLENDER
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.

AUXILLARY EQUIPMENT
Like griddles, tilting skillets, steamers, coffee makers, deep fat fryers
meat slicer, food choppers, grinders, mixers and are utilized most
commonly in big food establishments some with specialized uses and
some are optional

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ENHANCEMENT
Activity 01 (Utilize Kitchen Tools and Equipments)
ACTIVITY

Name: Score:
Section: Date:

Instruction: Identify waht is being asked in Column A then write your answer on Column B.

A B
1. It is the most popular material used for tools and
equipment, but is more ezpensive
2. It is greatly durable and cheap material of kitchen
utensils but may not last long
3. An essential utensil for various tasks from cleaning
vegetables to straining oasta and tin contents
4. Used to level off ingredients when measuring dry
ingredients
5. Use for turning food items
6. Commonly made up of heat proof glass and
transparent so that liquid can be seen when
measuring
7. Used for whipping eggs or batter, and for blending
gravies, sauces and soups
8. It helps food from not sticking to the pan
9. It is used to measure solids and dry ingredients
such as sugar and flour
10. It can be in the form of wood or plastic where
meat, vegetables can be cut.
11. Used to weigh serving portions from grams to
kilogram,
12. Used for mashing cooked potaoes or other soft
cooked vegetables.
13. This vary in the amount of power
(voltage/wattage).
14. An example of this are coffee maker, food
chopper, mixers which aremost commonly utilized
in big food establishments
15. It is being used in preventing bacterial infections
from foods.

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ENHANCEMENT
Activity 02 (Utilize Kitchen Tools and Equipments)
ACTIVITY

Name: Score:
Section: Date:

Instruction: List down 15 utensils/tools and equipment you can find in your kitchen then
identify the materials of your kitchen tools/utensil and equipment and classify of it is a
tool/utensil or an equipment. Follow the format below.

Kitchen Tools/Utensils/Equipment Material Classification

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.