Quarter 1 Lesson 1

REMINDERS during ONLINE CLASS
 When I am talking, you should mute your microphone.

 When the teacher is asking a question, you can answer thru:
A. click the raise hand button, unmute your mic, then say your
answer
B. sending your answer thru our google meet chat box
NOTE: 1 student at a time
 Ask/post only class related questions or comments

 Be focused. Pay attention and be an active participant.
 Listen closely and follow directions.
 Let’s respect everyone.
d Live li ho od Edu c a ti on
Technology an
COOKERY 9
Q u a rter 1 – We e k 1
Objectives:
At the end of the lesson, learners should be
able to:
1. identify kitchen tools, materials, and
equipment
2. write down the different kitchen tools
and its usage
3. appreciate the value of using the right
tools in preparing the dishes.
GET YOUR NOTEBOOK AND PEN THEN
ANSWER THE FOLLOWING.
Write down the exact and correct name of the

following tools, materials and equipment in the
kitchen.
1. 2. 3. 4. 5. 6.
7. 8. 9. 10. 11. 12. 13.
14. 15. 16. 17. 18. 19. 20.

7
L e sson 1 :
H E N T O O LS ,
KITC
AT E RI A L S A N D
M
EQ U I P M E NT
Introduction
 Kitchen tools, Materials and
Equipment are essential in food
preparation.
 A well-equipped kitchen makes
cooking easier and safer.
 Each tool is made and design to
perform common task in the kitchen.
 It is best to understand when and

where to use it.
The following are list
of Kitchen tools,
Materials and
Equipment
A. C O O K IN G
W A R E
Aluminum is mostly used in the kitchen and
most popular because it is lightweight, attractive,
and less expensive. It requires care to keep it
shiny and clean. It also gives even heat
distribution no matter what heat temperature you
have.
Stainless Steel is the most popular material used
for tools and equipment, but it is more expensive.
It is easier to clean and shine and will not wear
out easily.
Glass is use for salad making and dessert
but not practical for top or surface cooking.
Great care is needed to ensure for long
shelf life.
Cast Iron is durable but must be kept oiled
to avoid rusting. Salad oil with no salt or
shortening can be rubbed inside and out
and dried. Wash with soap (not detergent)
before using.
Double boiler is used when temperature
must be kept below boiling, such as for egg
sauces, puddings, and to keep food warm
without overcooking.
Teflon is a special coating applied inside aluminum or
steel pots and pans. It prevents food from sticking to the
pan. It is easier to wash and clean but 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.
B. K IT C H E N
TO O L S
CAN
OPENER is
used to open
food
containers.
COLANDERS also
called a vegetable
strainer which are
essential for various
tasks from cleaning
vegetables to straining
pasta or contents.
PLASTIC AND HARD
RUBBER
are used for cutting and
chopping. They are dull than
knives.
Plastics are greatly durable
and cheap but may not last
long.
CUTTING BOARDS are wooden
or plastic board where meat,
fruits and vegetables are cut.
Using plastic cutting board is
more sanitary than wooden
board as it does not absorb food
juices that can serve as medium
for bacterial growth.
FUNNELS are 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.
GRATER are used to
grate, shred, slice
and separate foods
such as carrots,
cabbage and cheese.
KITCHEN SHEARS are
practical for opening food
packages, cutting tape or
string or simply remove
labels or tags from items.
POTATO MASHER is
used for mashing
cooked potatoes,
turnips, carrots or other
soft cooked vegetables
ROTARY EGG
BEATER used for
beating small amount of
eggs or batter. The
beaters should be made
of stainless steel.
SCRAPER
a rubber or silicone
tool used to blend or
scrape the food from
the bowl
SERVING SPOONS
a small, shallow bowl
on a handle used in
preparing, serving, or
eating food.
SERVING TONGS used
to grab and transfer food
items, poultry or meat
portions to a serving
platter, hot deep fryer, and
plate.
SPATULA
is used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings
SPOONS
solid, slotted, or
perforated which
are made of
stainless steel or
plastic.
WOODEN SPOONS are
made of hard wood
which are used for
creaming, stirring, and
mixing.
WHISKS is used for
blending, mixing, whipping
eggs or batter and for
blending gravies, sauces,
and soups.
C.M EA S UR I NG
TOO L S
Measuring cup for liquid
ingredients – are
commonly made up of
heat-proof glass and
transparent so that
liquid can be seen.
Scoops or dippers
– are used to serve
or scoop soft foods,
such as fillings, ice
cream, and mashed
potato.
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
Measuring Spoons
come in variety of
sizes, shapes,
materials and colors.
These are used to
measure smaller
quantities of ingredients
IN D S O F K NIF E
D. K
R D IN G TO US E
ACC O
Citrus knife –
has a two-sided
blade and
serrated edge.
It is used to
section citrus.
Paring knife – is used to core,
peel, and section fruits and
vegetables. Blades are short,
concave with hollow ground.
Vegetable peeler is 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.
Fruit and salad
knife – is used
to prepare
vegetables, and
fruits.
French knife – or commonly
called as chef’s knife is used to
chop, dice, or mince food. Heavy
knives have a saber or flat grind.
Kitchen knives often
referred to as cook's or
chef's tools, used for all
types of kitchen tasks
such as peeling an
onion, slicing carrots,
carving a roast or
turkey, etc.
E. E Q U IP M E N T
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.
Oven- a chamber
or compartment
used for cooking,
baking, heating, or
drying
Microwave
ovens used
for cooking or
heating food
Blenders are
used to chop,
blend, mix, whip,
puree, grate, and
liquefy all kinds of
food
ACTIV IT Y 1:
CROSS W O R D
P UZ Z L E
s : F i n d 2 0
Direction
e n t o o l s, m a te ri al s
kitc h
m e n t i n t h e
and equip
z l e T Y P E I T I N T H E
p u z
C H A T B O X .
ACTIVITY 2:
SELF ACTIVITY
CHECK
Directions:
Write/TYPE down the
uses of the following
tools:
1. FUNNEL
2. MEASURING CUP
3. KNIFE
Rubrics
5pts- Exceptionally clear, easy to understand.
4pts-Generally clear, able to understand
3pts- Lacks clarity, difficult to understand
2pts- Unclear, impossible to understand
GUIDE
QUESTION
Why is it important to
choose the right tools,
materials and equipment in
preparing the dishes?
Remember…
A well-equipped
kitchen makes
cooking easier and
Assignment in TLE (for Lesson 2)
List down
Chemicals/Products/Materials
Used In Cleaning And Sanitizing
Kitchen Tools And Equipment.
Reference:
LM-Cookery Grade 9 page 30-42

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REMINDERS during ONLINE CLASS

 When I am talking, you should mute your microphone.

 Ask/post only class related questions or comments

Write down the exact and correct name of the

7. 8. 9. 10. 11. 12. 13.

14. 15. 16. 17. 18. 19. 20.

 It is best to understand when and

LM-Cookery Grade 9 page 30-42

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