Republic of the Philippines

Dep-Ed CAR, Division of Mountain Province

BANGUITAN NATIONAL HIGH SCHOOL
Banguitan, Besao

STRATEGIC INTERVENTION
MATERIAL
FOR GRADE – 7
Technology Livelihood Education
Commercial Cooking

BY:

NORMAN D. POLILIN
TEACHER I
TABLE OF CONTENTS
PAGES
* Table of Content s …………………. 1
* Title Card ……………. 2
* Competency ………………… 3
* Guide Card 1 …………… 4
* Activity Card 1 ………………….. 5-7
* Guide Card 2 …………………… 8-
11
Activity Card 2 ……………….. 12-19
* Enrichment Card 1 ……………….. 20-27
* Assessment Card 1 ………………….. 28
* Reference Card ……………….. 29
* Answer Card ……………….. 30-33

P1
TITLE CARD

KITCHEN TOOLS AND EQUIPMENT

P2
Least Mastered Learning
Competency
Use and maintain Kitchen tools and Equipment

LO 1. Utilize kitchen tools and equipment

 Kitchen tools and equipment are identified
based on their uses

Let us have our road trip…..

Sub task
• Name the different tools and
equipment.
• Give the uses of each tool and
equipment.

P3
GUIDE CARD 1
Any
Any cook
cook should
should be
be familiar
familiar with
with the
the correct
correct utensils,
utensils,
devices
devices and
and equipment
equipment in in the
the kitchen.
kitchen. It
It is
is important
important
to
to consider
consider several
several things
things and
and not
not only
only the
the price
price when
when
buying
buying them.
them. The
The job
job of
of cooking
cooking requires
requires specific
specific
tools,
tools, utensils,
utensils, and
and equipment
equipment for for proper
proper and
and
efficient
efficient preparation
preparation of
of food.
food. Each
Each piece
piece has
has been
been
designed
designed to
to accomplish
accomplish a a specific
specific job
job in
in the
the kitchen.
kitchen.

What
What could
could be
be the
the name
name ofof the
the different
different tools
tools being
being
used
used by
by aa person
person who
who serves
serves as
as a
a cook?
cook? How
How dodo they
they
use
use these
these different
different tools
tools and
and equipment
equipment inin doing
doing the
the
task
task of
of a
a cook?
cook?

P4
ACTIVITY CARD 1 Have fun to our text twister.

Direction:
Direction: Write
Write inside
inside the
the boxes
boxes the
the letters
letters to
to form
form the
the word.
word.
1. RETSAB

2. RENEPO

3. SREDNALOC

4. SDRAOB GNI TTUC

5. SREGDERD

6. RELIOB ELBUOD

7. SDRAOB YREME

8. SLENNUF

9. SRETARG
10. SSERP CILRAG

11. SLOOT GNITSAOR

12. SEVINK NEHCTIK P5

ACTIVITY CARD 1 Have fun to our text twister.

Direction:
Direction: Write
Write inside
inside the
the boxes
boxes the
the letters
letters to
to form
form the
the word.
word.

13. SEVINK NEHCTIK

14. SRAEHS NEHCTIK

15. GNIRUSAEM SPUC

16. GNIRUSAEM SNOOPS

17. SNOOPS ATSAP

18. OTATOP REHSAM

19. YRATOR RETAEBGGE

20. DOOFAES GNIVRES SLOOT

21. GNIVRES NOOPSS

22. GNIVRES ONTGS

23. POUS ELDAL

24. SNOOPS P6
ACTIVITY CARD 1 Have fun to our text twister.

Direction:
Direction: Write
Write inside
inside the
the boxes
boxes the
the letters
letters to
to form
form the
the word.
word.

33. ERUTAREPMET SELACS

34. ERUTAREPMET SELACS

35. OWT-ENIT KROF

36. GEVETALBE EELPR

37. SHWISK

38. ENOOWD SOOPNS

39. SROTAREGIRFER

40. YRAILIXUA TNEMPIUQE

41. EVAWORCIM SNEVO

How did you feel on answering

the activity?
P7
 Lets us name the following
GUIDE CARD 1 kitchen tools and equipment.

Baster
Baster Dredger
Dredger

Cans,
Cans, bottles,
bottles, Double
Double boiler
boiler
cartoons
cartoons opener
opener

Colanders Emery
Emery boards/
boards/
Colanders
sharpening
sharpening steel
steel

Cutting
Cutting Boards
Boards Flipper
Flipper

P8
 Lets us name the following
GUIDE CARD 1 kitchen tools and equipment.

Funnels
Funnels Kitchen
Kitchen Knives
Knives

Garlic
Garlic Press
Press Kitchen
Kitchen Shears
Shears

Measuring
Measuring Cups,
Cups,
Graters
Graters Spoons
Spoons

Handy
Handy Poultry
Poultry &
& Pasta
Pasta Spoon
Spoon or
or
Roasting
Roasting Tools
Tools Server
Server
P9
 Lets us name the following
GUIDE CARD 1 kitchen tools and equipment.

Potato
Potato Masher
Masher Serving
Serving spoons
spoons

Rotary
Rotary
eggbeater
eggbeater
Serving
Serving Tongs
Tongs

Scraper
Scraper Soup
Soup Ladle
Ladle

Seafood
Seafood Serving
Serving Spoons
Spoons
Tools
Tools
P10
 Lets us name the following
GUIDE CARD 1 kitchen tools and equipment.

Refrigerators/
Refrigerators/
Temperature
Temperature Freezers
Freezers
Scales
Scales

Two-tine
Two-tine fork
fork
Auxiliary
Auxiliary
equipment
equipment
Vegetable
Vegetable
peeler
peeler
Microwave
Microwave
Ovens
Ovens
Whisks
Whisks for
for
Blending,
Blending, Mixing
Mixing

Wooden
Wooden spoons
spoons Blenders
Blenders
P11
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
1 I. It is a wooden or plastic board where meats
and vegetables can be cut.

2 II. It is also called a vegetable strainer are

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

3 III. It is use to open a food tin, preferably with

a smooth operation, and comfortable grip and
turning knob.

4 IV. It is handy for returning some of the meat

or poultry juices from the pan, back to the
food.

P12
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
5 V. It is use for turning hamburgers and other
food items

6 VI. It is used to sharpen long knives.

7 VII. It is used when temperatures must be kept

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

8 VIII. It is used to shake flour, salt, and pepper

on meat, poultry, and fish.

P13
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
9 IX. Tools which makes it easier to lift a
hot roasted turkey from the roaster to the
serving platter, without it falling apart.

10 X. It is used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

11 XI. It is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking.

12 XII. It is used to fill jars, made of various sizes

of stainless steel, aluminum, or of
plastic
P14
 Lets us match the tools and equipments from the
ACTIVITY CARD 2 different discriptions by writing the roman numeral
numbers before the pctures.
Tools Description
13 XII. Used to transfer a little or much cooked
pasta to a waiting plate, without mess.

14 XIV. These are delicate and precision

instruments that must be
handled carefully and are more dependable in
terms of
accuracy.
15 XV. They are practical for opening food
packages, cutting tape or string to package
foods or simply to remove labels or tags from
items.

16 XVI. 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
P15
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
17 XVII. Tools that make the task of cleaning
seafood and removing the shell much easier.

18 XVIII. a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers

19 XIX. Used for beating small amount of eggs or

batter.

20 XX. used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

P16
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
21 XXI. 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

22 XXII. used for serving soup or stews, but can

also be used for gravy, dessert sauces or other
foods.

23 XXIII. 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.

24 XXIV. Utensil consisting of a small, shallow

bowl on a handle, used in preparing, serving,
or eating
food. P17
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
25 XXV. used for creaming, stirring, and mixing.
They should be made of hard wood

26 XXVI. used for whipping eggs or batter, and for

blending gravies, sauces, and soups.

27 XXVII. used to scrape vegetables, such as

carrots and potatoes and to peel fruits.

28 XXVIII. used to hold meats while slicing, and to

turn solid pieces of meat while browning or
cooking

29 XXIX. used to measure heat intensity.

P18
 Lets us match the tools and equipments from
ACTIVITY CARD 2 the different discriptions by writing the roman
numeral numbers before the pctures.

Tools Description
30 XXX. used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food.

31 XXXI. Used for foods which can be prepared

ahead of time, frozen or refrigerated during
the slack periods, and cooked or heated
32 XXXII. griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat fryers,
wok, crockery, cutting equipment (meat
slicer, food choppers, grinders) mixers and
bowls,
pots and pans are utilized most commonly in
big food establishments, some with specialized
uses and some are optional.
33 XXXIII. are necessary in preventing bacterial
infections from foods.

P19
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
of the
the different
different
tools
tools and
and equipment.
equipment.
Tools Description
1 I. It is handy for returning some of the meat or
poultry juices from the pan, back to the food.

2 II. It is use to open a food tin, preferably with

a smooth operation, and comfortable grip and
turning knob.

3 III. It is also called a vegetable strainer are

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

4 IV. It is a wooden or plastic board where

meats
and vegetables can be cut.

P20
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
of the
the different
different
tools
tools and
and equipment.
equipment.
Tools Description
5 V. It is used to shake flour, salt, and pepper on
meat, poultry, and fish.

6 VI. It is used when temperatures must be kept

below boiling, such as for egg sauces,
puddings, and to keep foods warm without
overcooking.
7 VII. It is used to sharpen long knives.

8 VIII. It is use for turning hamburgers and other

food items

P21
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
of the
the different
different
tools
tools and
and equipment.
equipment.
Tools Description
9 IX. It is used to fill jars, made of various sizes
of stainless steel, aluminum, or of
plastic

10 X. It is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking.
11 XI. It is used to grate, shred, slice and
separate foods such as carrots, cabbage and
cheese.
12 XII. Tools which makes it easier to lift a
hot roasted turkey from the roaster to the
serving platter, without it falling apart.

P22
 Let
Let us
us now
now see
see the
the description
description of
of
ENRICHMENT CARD 2 the
the different
different tools
tools and
and equipment.
equipment.
Tools Description
13 XII. 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

14 XIV. They are practical for opening food

packages, cutting tape or string to package
foods or simply to remove labels or tags from
items.
15 XV. These are delicate and precision
instruments that must be
handled carefully and are more dependable in
terms of accuracy.

16 XVI. Used to transfer a little or much cooked

pasta to a waiting plate, without mess.

P23
 Let
Let us
us now
now see
see the
the description
description of
of
ENRICHMENT CARD 2 the
the different
different tools
tools and
and equipment.
equipment.

Tools Description
17 XVII. used for mashing cooked potatoes,
turnips, carrots or other soft cooked
vegetables.

18 XVIII. Used for beating small amount of eggs or

batter.

19 XIX. a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone
or plastic egg turners or flippers

20 XX. Tools that make the task of cleaning

seafood and removing the shell much easier.

P24
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
tools
tools and
of the
the different
different
and equipment.
equipment.

Tools Description
21 XXI. Utensil consisting of a small, shallow
bowl on a handle, used in preparing, serving,
or eating food.

22 XXII. 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.
23 XXIII. used for serving soup or stews, but can
also be used for gravy, dessert sauces or other
foods.

24 XXIV. 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
P25
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
tools
tools and
of the
the different
different
and equipment.
equipment.

Tools Description
25 XXV. used to measure heat intensity.

26 XXVI. used to hold meats while slicing, and to

turn solid pieces of meat while browning or
cooking

27 XXVII. used to scrape vegetables, such as

carrots and potatoes and to peel fruits.

28 XXVIII. used for whipping eggs or batter, and

for blending gravies, sauces, and soups.

29 XXIX. used for creaming, stirring, and mixing.

They should be made of hard wood

P26
 Let
Let us
us now
now see
see the
the
ENRICHMENT CARD 2 description
description of
tools
tools and
of the
the different
different
and equipment.
equipment.
Tools Description
30 XXX. are necessary in preventing bacterial
infections from foods.
31 XXXI. griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat fryers,
wok, crockery, cutting equipment (meat
slicer, food choppers, grinders) mixers and
bowls,
pots and pans are utilized most commonly in
big food establishments, some with specialized
uses and some are optional.
32 XXXII. Used for foods which can be prepared
ahead of time, frozen or refrigerated during
the slack periods, and cooked or heated
33 XXXIII. used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food.

P27
ASSESSMENT Direction:
Direction: On
column A
On the
the third
match
third column
with
column draw
column B
draw a
and if
a star
star
not
if
if the
write
the statement/s
the
statement/s in
correct
in
word/s
column A match with column B and if not write the correct word/s
CARD 1 that
that best
best describe
describe the
the statement/s
statement/s ..
A B C
1. It is a wooden or plastic board where meats and Cutting boards
vegetables can be cut.
2. It is use to open a food tin, preferably with a smooth Baster
operation, and comfortable grip and turning knob.
3. It is used to sharpen long knives. Flipper
4. Tools which makes it easier to lift a hot roasted turkey Roasting tools
from the roaster to the serving platter, without it falling
apart.
5. Often referred to as cook's or chef's tools, knives are a Kitchen Knives
must for all types of kitchen tasks, from peeling an onion
and slicing carrots, to carving a roast or turkey
6. A rubber or silicone tools to blend or scrape the food Spatula
from the bowl; metal, silicone or plastic egg turners or
flippers
7. It is also called a vegetable strainer are essential for Soup ladle
various tasks from cleaning vegetables to straining pasta or
tin contents.
8. Used for whipping eggs or batter, and for blending Pastry blender
gravies, sauces, and soups.

9. Used to measure heat intensity. Temperature scales

10. used to shake flour, salt, and pepper on meat, poultry, Dredger P28
and fish.
 *REFERENCE CARD
• K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module
• Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional
Cooking, Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
• Amy Brown, Understanding Food, 2nd Edition, Thomson
Woodworth

P29
ANSWER CARD 1 For activity card 1
Activity
Card 1 Activity Card 1 Activity Card 1
KITCHEN
KITCHEN KNIVES
KNIVES TEMPERATURE
TEMPERATURE SCALES
SCALES
BASTER
BASTER
OPENER KITCHEN
KITCHEN SHEARS
SHEARS BLENDERS
BLENDERS
OPENER
COLANDERS
COLANDERS
MEASURING
MEASURING CUPS
CUPS TWO
TWO TINE
TINE FORK
FORK
CUTTING MEASURING
MEASURING SPOONS
SPOONS VEGETABLE
VEGETABLE PEELER
PEELER
CUTTING
PASTA WHISKS
BOARDS
BOARDS PASTA SPOONS
SPOONS WHISKS
DREDGERS WOODEN
WOODEN SPOON
SPOON
DREDGERS POTATO
POTATO MASHER
MASHER
DOUBLE REFRIGERATORS
REFRIGERATORS
DOUBLE BOILER
BOILER ROTARY
ROTARY EGGBEATER
EGGBEATER
EMERY AUXILIARY
AUXILIARY EQUIPMENT
EQUIPMENT
EMERY BOARDS
BOARDS SEAFOOD
FUNNELS SEAFOOD SERVING
SERVING MICROWAVE
MICROWAVE OVENS
OVENS
FUNNELS TOOLS
GRATERS
GRATERS
TOOLS
GARLIC SERVING
SERVING SPOONS
SPOONS
GARLIC PRESS
PRESS
ROASTING
ROASTING SERVING
SERVING TONGS
TONGS
TOOLS
TOOLS SOUP
SOUP LADLE
LADLE
SPOONS
SPOONS

P30
 For activity card 2
ANSWER CARD 2
Activity Activity
Activity Activity
Activity Activity
Activity Activity
Card Card
Card 2 Card
Card 2
2
Card 2 2 2 Card
Card 2 2
1. 5.
5. VIII 9.
9. XII
XII
1. IV
IV VIII 13.
13. XVI
XVI
2. 6.
6. VII 10.XI
10.XI
2. III
III VII 14.
14. XV
XV
3. 7.
7. VI 11.
11. X
X
3. IIII VI 15.
15. XIV
XIV
4. 8.
8. V 12.
12. IX
IX
4. 1 1 V 16.
16. XIII
XIII

Activity
Activity
Activity
Activity Activity
Activity Card
Card 22 Activity
Activity
Card
Card 22 Card
Card 22 25.
25. XXIX
XXIX Card
Card 22
17.
17. XX
XX 21.
21. XXIV
XXIV 26.
26. XXVIII
XXVIII 30.
30. XXXIII
XXXIII
18.
18. XIV
XIV 22.
22. XXIII
XXIII 27.
27. XXVII
XXVII 31.
31. XXXII
XXXII
19.
19. XVIII
XVIII 23.
23. XXII
XXII 28.
28. XXVI
XXVI 32.
32. XXXI
XXXI
20.
20. XVII
XVII 24.
24. XXI
XXI 29.
29. XXV
XXV 33.
33. XXX
XXX

P31
 For enrichment card 1
ANSWER CARD 3
Activity
Activity Activity
Activity Card
Card
Activity
Activity Card
Card Activity
Activity Card
Card Card
Card 22 2
2
2
2 2
2 9.
9. Funnels
Funnels 13.
13. Kitchen
Kitchen
1.
1. Baster
Baster 5.
5. Dredgers
Dredgers 10.Garlic
10.Garlic Knives
Knives
2.
2. Can
Can 6.
6. Double
Double Press
Press 14.
14. Kitchen
Kitchen
Opener
Opener boiler
boiler 11.
11. Graters
Graters shears
shears
3.
3. Colanders
Colanders 7.
7. Emery
Emery 12.
12. 15.
15.
4.
4. Cutting
Cutting Board
Board Roasting
Roasting Measuring
Measuring
boards
boards 8.
8. Flipper
Flipper tools
tools cups,
cups, spoons
spoons
16.
16. Server
Server
Activity
Activity Card
Card 22
Activity
Activity Card
Card 2
2 Activity
Activity Card
Card 22 25.
25. Temperature
Temperature Activity
17.
17. Potato
Potato Activity Card
Card 2
2
21.
21. Serving
Serving Scales
Scales 30.
Masher
Masher 30. Refrigerator
Refrigerator
spoons
spoons 26.
26. Two
Two tine
tine fork
fork 31.
31. Auxiliary
Auxiliary
18.
18. Rotary
Rotary Egg
Egg 22.
22. Serving
Serving 27.
27. Vegetable
Vegetable peeler
peeler Equipment
Equipment
beater
beater 32.
tongs
tongs 28.
28. Whisks
Whisks for
for 32. Microwave
Microwave
19.
19. Scraper
Scraper oven
23.
23. Soup
Soup ladle
ladle blending
blending oven
20.
20. Seafood
Seafood 33.
33. Blenders
Blenders
24.
24. Spoons
Spoons 29.
29. Wooden
Wooden spoons
spoons
serving
serving tools
tools P32
 For assessment card 1
ANSWER CARD 4
A B C
1. It is a wooden or plastic board where meats and Cutting boards
vegetables can be cut.
2. It is use to open a food tin, preferably with a smooth Baster Cans, opener
operation, and comfortable grip and turning knob.
3. It is used to sharpen long knives. Flipper Sharpening
steel
4. Tools which makes it easier to lift a hot roasted turkey Roasting tools
from the roaster to the serving platter, without it falling
apart.
5. Often referred to as cook's or chef's tools, knives are a Kitchen Knives
must for all types of kitchen tasks, from peeling an onion
and slicing carrots, to carving a roast or turkey
6. A rubber or silicone tools to blend or scrape the food Spatula Scraper
from the bowl; metal, silicone or plastic egg turners or
flippers
7. It is also called a vegetable strainer are essential for Soup ladle Colander
various tasks from cleaning vegetables to straining pasta or
tin contents.
8. Used for whipping eggs or batter, and for blending Pastry blender
gravies, sauces, and soups.
9. Used to measure heat intensity. Temperature scales
10. used to shake flour, salt, and pepper on meat, poultry, Dredger
and fish. P33
Technology Livelihood Education
Commercial Cooking

BY:

NORMAN D. POLILIN
TEACHER I