Learner'S Packet No. 4 Quarter 1: I. Introductory Concept

LEARNER’S PACKET NO.
4
QUARTER 1
Name of Student:
Learning Area/Grade Level: TLE-HE-BREAD & PASTRY PRODUCTION-GRADE 7/8
Date: WEEK 4
Activity Title: CHECK CONDITION OF TOOLS AND EQUIPMENT
I. INTRODUCTORY CONCEPT:
Kitchen tools makes baking and cooking easier. There are different kinds of kitchen
tools, utensils, small appliances and cookware in the market. Each has a different use and
function.
A. Knives. Sharp, quality knives are important in the
kitchen. They cut better and are easier to work with
than dull knives. Select knives that are light,
comfortable and balanced in your hand. It is
necessary to have the following knives in your
kitchen:
1. Paring Knife is helpful for peeling fruits and

vegetables.
2. Serrated Knife is ideal for cutting bread.
3. Chef's Knife is useful for most cutting and

chopping jobs.
B. Cutting Boards
Always keep your counter top clean and scratch free. It

is important to have separate cutting boards for meat
and vegetables to prevent germs and avoid cross
contamination. Cutting boards are made of many
different materials from wood to plastic.
B. Measuring Cups/Measuring Spoons
Measuring cups is a necessity in the kitchen and of

various sizes which come in glass, metal or plastic.
An angled measuring cup is easy to read when
measuring liquids. Measuring spoons are also
important for determining the correct amount of dry
or wet ingredients.
RO_TLE-HE-BPP_Grade 7-8_Exploratory_Q1_LP 4
1
C. Spoons and Whisks
Long-handled, wooden or plastic spoons are

necessary for mixing and stirring. Other useful
spoons are slotted spoons for draining, ladles for
serving soups and gravies, and pasta spoons for
keeping pasta separated. Whisks are useful tools for
mixing sauces, pancake batter, and whipping egg
whites. An electric hand mixer is important for
mixing cakes and whipping potatoes.
D. Tongs and Spatulas
Tongs are useful for many jobs including turning food and
come in a variety of sizes. Spatulas come in different
materials like metal or plastic and their purpose is to slide
under food like burgers, cookies or pancakes.
E. Mixing Bowls
Mixing bowls are essential in every kitchen. A variety of sizes is
useful for mixing ingredients and also for serving food. These
come in many colors and materials from stainless steel, to
plastic or colored glass.
F. Colander
You need to have at least one colander for draining liquid from canned or cooked
vegetables and pasta. Use it for washing fresh fruits and vegetables. It's a good idea to
select a colander with stand, so it doesn't sit in the liquid which is draining in the sink.
G. Miscellaneous Tools
A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen.
Also, useful is a can opener, bottle opener. A potato masher and vegetable peeler are
always part of a well-stocked kitchen. A kitchen timer is important for timing recipes
accurately. A meat thermometer will assure the proper temperature for food safety.
Safety of the Baking Tools and Equipment

The safety of tools and equipment is not only the concern of the
management, but of the workers who use the equipment as well. Proper
maintenance and safety of tools and equipment are important for the following
reasons:
1. Good quality of service. Modern equipment has built-in controls, thermometers

and timing and regulating devices. A breakdown of these devices may affect the
quality of the food being prepared and caused slowdown in production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers

encourages the development of disease-causing bacteria. Negligence of their
cleanliness leads to the growth of food-borne bacteria.
2
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire
hazards. Daily inspection of grease collecting equipment will minimize the danger of
fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of
knowledge and training of food worker in the use of tools and equipment.
5. Less cost of production. Expenses will be minimized if tools and equipment are in
good condition.
Safety measures in the use of tools and equipment
1. Store knives, choppers and cutting blades in designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are
not functioning.
4. Handle fragile tools or those tools made of glass with care. Those with breaks
should be discarded.
5. Store tools and equipment in a clean dry place. Do not keep them when wet.
II. LEARNING SKILLS FROM THE MELCS/LEARNING COMPETENCIES
LESSON 3: MAINTAINANCE OF TOOLS AND EQUIPMENT

LO.1. Check condition of tools and equipment.
III. ACTIVITIES
Activity 1
Check the box that observes knife safety:
Select the right knife for the task
Keep blade sharpened and handles in good condition.
Always use a cutting board
Cut downward with firm even pressure, away from the body.
Clean knives immediately after use.
Store knives safely in block or rack.
Never try to catch a falling knife.
Activity 2
Matching Type: Match column A with its functions in column B.

______ 1. Knives a. It must be sharp so that cutting jobs will be easier.
______ 2. Measuring cup b. It must be angled to make reading of measurement
easier.
______ 3. Mixing Bowl c. It is useful for mixing ingredients together.
______ 4. Grater d. It is useful for shredding cheese and other foods.
______ 5. Shredder e. It is useful for shredding cheese or other foods.
3
IV. REFLECTION
Complete the statement:
1. What did you learn about the topic?
2. What do you find difficult?
3. What would you like to find out more?
VI. ANSWER KEY
Activity 1 Activity 2
1. / 1. A
2. / 2. B
3. / 3. C
4. / 4. D
5. / 5. E
6. /
7. /
VII. REFERENCES:
Education, Department of. 2012. Bread and Pastry Production Exploratory Grade 7
and 8. Pasig City: Education, Department of.pp. 3-7.
Note: Practice Health Protocols at all times.
Validated by:
Prepared by: Edited by:
GLENDA LIZA TORNILLA
ASUNCION S. SALDIVAR ALBERT NOLASCO
MELINDA C. CHAVEZ
Reviewed by:
LALAINE V. FABRICANTE
EPS-I
4

Learner'S Packet No. 4 Quarter 1: I. Introductory Concept

Uploaded by

Copyright:

Available Formats

Learner'S Packet No. 4 Quarter 1: I. Introductory Concept

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Learner'S Packet No. 4 Quarter 1: I. Introductory Concept

Uploaded by

Copyright:

Available Formats

LEARNER’S PACKET NO.

1. Paring Knife is helpful for peeling fruits and

2. Serrated Knife is ideal for cutting bread.

3. Chef's Knife is useful for most cutting and

Always keep your counter top clean and scratch free. It

B. Measuring Cups/Measuring Spoons

Measuring cups is a necessity in the kitchen and of

Long-handled, wooden or plastic spoons are

D. Tongs and Spatulas

Safety of the Baking Tools and Equipment

1. Good quality of service. Modern equipment has built-in controls, thermometers

2. Sanitation. Mechanical function of equipment like the refrigerator and freezers

Safety measures in the use of tools and equipment

II. LEARNING SKILLS FROM THE MELCS/LEARNING COMPETENCIES

LESSON 3: MAINTAINANCE OF TOOLS AND EQUIPMENT

Matching Type: Match column A with its functions in column B.

Complete the statement:

1. What did you learn about the topic?

2. What do you find difficult?

3. What would you like to find out more?

VI. ANSWER KEY

Note: Practice Health Protocols at all times.

You might also like