What I Know

Directions: Choose the letter of your answer.

1. An art and science of preparing food for consumption by using heat.
A. Technology
B. Cookery
C. Industrial Arts
D. Practical Arts
2. The main task of a restaurant manager_____________.
A. makes decisions on menus and day to day offerings.
B. manages, leads and supervises the restaurant operations.
C. cooks and prepares large amount of food for events and parties.
D. prepares the food for photography in books and other publications.
3. A kind of job that oversees the daily operations of restaurant and hotel kitchens.
A. Restaurant Manager
B. Restaurant Cook
C. Front Office Agent
D. Executive Chef
4. Putting up your own business requires a lot of patience, integrity and dedication.
A. Hardworking
B. Risk taker
C. Committed
D. Persistence
5. A characteristic of a person who is forward looking.
A. Goal oriented
B. Persistence
C. Risk taker
D. Committed
6. A characteristic of an entrepreneur who is strong enough in dealing and solving the challenges
you may undertake as you go with running your business.
A. Creative
B. Risk taker
C. Disciplined
D. Honest
7. In a business SWOT stands for?
A. Strengths, Wellbeing, Opportunities, Threat
B. Sudden, Weaknesses, Outstanding, Threats
C. Social Ways of Overcoming Threats
D. Strengths Weaknesses Opportunities Threats
8. A SWOT analysis looks at?
 A. The internal factors only
B. Both internal and external factors
C. The external factors only
D. None of the above
9. In a SWOT analysis, which two elements are parts of the internal environment?
A. Strength and threats
B. Weaknesses and strengths
C. Opportunities and threats
D. Weaknesses and threats
10. Which of the following display the traits of a successful chef?
A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and techniques.
D. They do not allow employees to provide input on decision in the work place.
11. The following are the importance of cookery EXCEPT
A. Promote self esteem
B. Start culinary career
C. Making money
D. Improve cooking skills
12. An individual who would like to engage in any business must possess a strong faith in his / her
ability and capabilities in dealing with the different problems that she might encounter in
running a business.
A. Persistence
B. Hardworking
C. Self - confidence
D. Committed
13. What trait is shown if the person knows how to handle unusual events that may happen in the
business?
A. Goal oriented
B. Copes with uncertainty
C. Hard working
D. Committed
14. Which of the following statements hold true about SWOT Analysis?
A. Identifying the external factors that are favorable and unfavorable to achieve the
objective.
B. Involves specifying the objective of the business venture.
C. Identifying the internal factors that are favorable and unfavorable to achieve the
objective.
D. All of these
15. Which of the following show weakness in the SWOT analysis?
A. The place is quite expensive.
 B. Have a supportive parent.
C. Good in public speaking.
D. Lack of stress management skills.

Lesson
INTRODUCTION TO COOKERY
1
What’s In

Directions: Answer the following questions

1. What do you want to become in the future?
2. How will you succeed in your chosen career?

What’s New

Why do we cook food?

Write five answers in this question in an enumerated form

What is It

Cookery
It is an art and science of preparing food for consumption by using
heat. The “how of cooking” can be considered to be the art and the “why of
cooking” could be the science. Cookery is also the skill or activity of preparing and cooking food.

Importance of the Course Cookery

There are several reasons as to why cookery course is necessary to learn
1. Get Acquainted with your Kitchen – helps you to make familiar with your kitchen and all the tools
and equipments in it

2. Improve Cooking Skills – trains you how to cook and definitely improve and develop your cooking
abilities

3. Promote Self Esteem – helps you build self – esteem and confidence knowing that you can now
start and then complete a task like cooking
4. Encourage Cultural Awareness - teaches you how cultures from different places prepare their
food

5. Start a Culinary Career – gives you an opportunity to develop a skill in cooking.

Job Opportunities

There are number of job opportunities in cookery that you can benefit from once you earn a
degree in this field of specialization. The kind of job that you can find depends on your specialization
in cookery. This career can help you to work as a:

Job Opportunities Job Description

Chef  Oversees a restaurant‘s kitchen by

managing other members of the food
preparation team
 Deciding what dishes to serve and
adjusting orders to meet guests’ requests.

Caterer  Cooks and prepare foods that have the

responsibility to make large amounts of
food for events and parties.
 Their tasks include buying the food,
preparing it, moving it to the location, and
finishing off plating in a timely manner.
 Their challenge is to keep the food hot and
delicious while serving many guests at the
same time.

Restaurant cook  Often prepares ingredients, ensure

cleanliness of their working area and keep
the restaurant stocked with necessary
cooking supplies.
 They may also help make decisions on
menus and day to day offerings.

Executive chef  Known as Chef manager or Head chef

 Oversees the daily operations of restaurant
and hotel kitchens. This includes hiring,
training and overseeing kitchen staff and
ensuring a high quality, cost effective
product.

Food and  They are responsible for ensuring that all

Beverage manager food and drinks are of the highest quality.
 Design unique menus, handling customer
complaints, creating company policies and
 complying with food and safety regulations.

Restaurant  Tasked to manage, lead and supervise the

Manager restaurant operations.

Sales Coordinator  Responsible for representing and

advertising the restaurant.

Front Office Agent  Performs all front desks duties such as

check – in and check – out, reservations,
phone messages and special request from
the guest.

Food Stylist  Prepares the food for photography in

books, magazines, and other publications

Food Writer  Writes articles and blogs for food industry

journals and other publications.

What’s More

Directions: Identify what is being asked in the following statements. Choose your answer from the
box and write it on the space provided.

Food stylist Improve cooking skills

Executive Chef Caterer Promote self esteem

 Sales coordinator Start a culinary career

Restaurant manager Cookery Restaurant Cook

Food writer How of cooking

____________1. The skill or activity of preparing and cooking food.

___________2. Helps you build self – esteem and confidence knowing that you can now start and
then complete a task like cooking

___________3. This is considered to be the art in food preparation.

___________ 4. Gives you an opportunity to attend different culinary classes and short culinary
training program.

___________ 5. Responsible for representing and advertising the restaurant.

____________6. Writes articles and blogs for food industry journals and other publications.

____________7. Help make decisions on menus and day to day offerings.

____________8. Tasked to manage and lead the restaurant operations.

____________9. Cooks and prepare foods that have the responsibility to make large amounts of food
for events and parties.

____________10. Oversees the daily operations of restaurant and hotel kitchens

PERSONAL ENTREPRENUERAL
Lesson
COMPETENCIES / PECs
2
TLE_PECS7/8-00-1

What’s New

Activity: Read the short story and answer the given questions.
 James grew up in a poor family where he learned the importance of hard work. When he was
in high school, he sold newspapers and cigarettes to help pay for his schooling.
James learned he was good at woodworking in his TLE classes, and realized he wanted to
make it his profession someday. After high school, he was not able to go on to college because of
lack of money. Instead, he was obliged to work in a furniture company.
The company where he worked closed when James was 20, and he found himself suddenly
out of job. Instead of applying in another company, he decided to start his own furniture business. He
raised money from his savings and through loans.
To save his limited capital, James did not hire any help. He budgeted his money very carefully,
spending most of it on good tools and materials. He worked long hours creating clever designs for his
furniture, and looking for better ways to build them. James started selling his designs to hotels,
restaurants, and resorts. They liked his work so much, and soon, orders began pouring in and his
business grew.
Today, James is the owner of one of the most successful furniture companies in the country.
Guide Questions: Write your answer in your TLE notebook
1. What are the characteristics that helped James succeed?
2. How did James acquire his trait of being hardworking?
3. What did he discover during his TLE classes in high school?

What is It

Personal Entrepreneurial Competencies (PECs)

Technical and entrepreneurial skills are very much in demand nowadays. That’s the reason
why most of the learners must have to undergo training in order for them to become a more
competitive. Developing their skills will help them in earning a living for their future. In order to
become a great entrepreneur he/she must acquire these entrepreneurial traits.

Most Important Entrepreneurial Traits

The following are the fundamental characteristics of an entrepreneur:
1. Hard working – This means an entrepreneur works diligently and consistently about it.
Hardworking people keep improving their performance to produce good products and/or provide good
services.
2. Self – Confidence – Entrepreneurs have a strong belief in themselves and their own abilities.
They have self-awareness and belief in their own ability to complete a difficult task or meet a
challenge.
3. Profit – Oriented – An entrepreneur enters the world of business to generate profit or additional
income. The business shall become your bread and butter. Therefore, you must see to it that the
business can generate income.
4. Goal – Oriented – Entrepreneur knows how to set specific, measurable, attainable, realistic, and
time-bound (SMART) goals. It is easy for them to divide large goals into short-term goals.
5. Persistence – Entrepreneurs do not easily give up in the face of problems. This includes making a
personal sacrifice or extraordinary effort to complete a job.
6. Ability to accept change – Entrepreneurs should handle with and do well on changes. Nothing is
permanent but change. Change occurs frequently. Capitalize on positive changes to make your
business grow.
7. Has the initiative - An entrepreneur takes the initiative. He has the ability to analyze and initiate
things independently for the success of his business.
8. Committed - Good entrepreneurs assume full responsibility over their business. They give full
commitment and solid dedication to make the business successful.
9. Risk-taking - Entrepreneurs are known for doing tasks that are moderately challenging in order to
achieve a goal.
10. Disciplined - Successful entrepreneurs always stick to the plan and fight the temptation to do
what is unimportant.
11. Creative - An entrepreneur should be creative and innovative to stay in the business and in order
to have an edge over the other competitors
12. Demand for efficiency and quality - Entrepreneur see to it that the business meets or exceeds
existing standards of excellence and exerts efforts to improve past performance and do things better.
They set high but realistic standards
13. Excellent planner - A good entrepreneur develops and follows the steps in the plans diligently to
realize goals. A good entrepreneur knows that planning is an effective skill only when combined with
action.
14. Possesses people skills - This is a very important skill needed to be successful in any kind of
business. People skills refer to effective and efficient communication and establishing good
relationship to the people working in and out of your business. In day-to-day business transactions,
you need to deal with people. A well-developed interpersonal skill can make a huge difference
between success and failure of the business.
15. Sound decision maker - Successful entrepreneurs have the ability to think quickly and to make
wise decisions towards a pre planned set of objectives. Sound decisions should be based on given
facts and information and lead towards the pre planned objectives.
16. Information seeking - Entrepreneur update themselves with new information about his
customers, the market, suppliers, and competitors. This is rooted to their natural sense of curiosity.

What’s More

Matching Type: Match column A with column B. Write the letter of the correct answer in your TLE
notebook.
 Column A Column B

1. Ability to accept A. makes wise decisions towards the set

change objectives
2. Creative B. strategic thinking and setting of goals
3. Committed C. trusting in one‘s ability
4. Confident. D. adoptable to change
E. innovates to have an edge over other
5. Disciplined competitors
6. Excellent Planner F. solid dedication
7. Hardworking G. skillful in record keeping
8. Possess people skills H. always sticks to the plan
9. Profit-oriented I. work diligently
10. Sound decision J. effective and efficient communication skills
maker and relates well people
K. always looking for an opportunity to
have/earn income

Lesson ANALYZING SWOT

3 TLE_EM7/8-00-1

What’s New

Directions: In your place, identify three successful entrepreneur/business owner. Write your answer
in your TLE notebook.

What is It

SWOT Analysis

SWOT’’ is an acronym for Strengths, Weaknesses, Opportunities, and Threats. The SWOT

Analysis began its life in the ‘70s as a planning tool for analyzing a professional project or business
venture. Unchanged in its format, it’s still used today to help businesses focus their thoughts, analyze
their progress, and strategically shape their decision-making. SWOT can also be used in personal
context, you as an individual can develop your career and personality by identifying your strengths,
weaknesses, opportunities and threats. Reviewing your identity, abilities, personality and applying it
to a SWOT framework will allow you to better yourself and advance in your chosen career. This step
will help you improve your business of choice and prepare for challenges. The table below will help
you differentiate among these four features
 INTERNAL EXTERNAL
Strengths Opportunities
P
- Positive and controllable - Positive factors that are not
O
factors that contribute to the within the control of the business.
S business’ success. - Possibilities that you can take

I - An internal resource or advantage of to help you achieve

capability which is needed to your goals and ambitions
T
achieve the desired goals. - An external situation that could
I Examples: provide a competitive advantage.
V  Cheap raw materials Examples:

E  Skilled employees  Absence of similar products

 Ease of management in the market.

 Small capital outlay  New markets being

 Experience workforce developed.

 Business is located in  There is strong support

an area with many from the local government

people living. for small and medium

businesses to expand.
Weaknesses Threats
N
- Areas where you or your - Negative factors that are beyond
E
organization may be weaker the control of the business.
G than others. - An external situation which could

A - An internal barrier to achieve damage your space for attaining

the desired goals. objectives.
T
- Set of problems, difficulties - Things that may prevent you or
I or shortcomings encountered your organization from making a
V by the business. profit or achieving your goals.
Examples: Examples:
E
 Lack of working capital  Raw material shortages
 Poor location  Too many competitors
 Inexperience owner  New methods of food
 Establishment is old production that are better
and looks out dated. and more effective are
 Limited space inside coming out.
the establishment,  New technologies are
thereby limiting the available and are used by
number of customers it competitors.
can accommodate.
 What’s More

Directions: Below are factors and elements in the business, market and environment that affect the
success of the business. Determine whether they are (S) strengths, (W) weaknesses, (O)
opportunities or (T) threats. Write only the first letter of your answer and write it in your TLE notebook.
__________________1. The business has staff who are experienced and well – trained.
__________________2. There are new technologies that are better and more advanced than what
the business uses.
__________________3. The government strongly supports small and medium enterprises to boost
the growth of the businesses.
__________________4. The business is located in an area that has many customers.
__________________5. New and popular products are being introduced in the market from other
competitors.
__________________6. The establishment looks old and needs repairs.
__________________7. The owner has invested small capital into the business.
__________________8. The business space has a limited capacity to entertain many customers at
the same time.
__________________9. The small nature of the business enables it to provide excellent customer
care because the small amount of work allows its staff to devote more time to customers.
____________________10. The small size of the business’ workforce puts it in helpless position when
a staff member becomes sick or takes a leave from work

What I Have Learned

Directions: Fill in the blanks with the missing word/s to complete each statement. Choose your
answer/s from the box below. Write your answer in your TLE notebook.
Culinary class Strengths Managing Planning tool
Hot and delicious Not within Article and blogs
Plan New information Skill/activity

1. Cookery is a_____________ of preparing and cooking food.

2. Simplest way to start culinary career is to attend _____________.
3. Chef’s task is to oversee a restaurant‘s kitchen by_____________ other members of the food
preparation team.
4. The challenge of the caterer is to keep food_____________ while serving many guests at the
same time.
5. Food Writer writes_____________ for food industry journals and other publications.
6. Successful entrepreneurs always stick to the___________ and fight the temptation to do what is
unimportant.
7. Entrepreneur updates themselves with_____________ about her customers, the market, suppliers,
and competitors.
8. _____________ are positive and controllable factors that contribute to the favourability of a
business opportunity.
9. The SWOT Analysis began its life in the ‘70s as a_____________ for analyzing a professional
project or business venture.
10. Opportunities are positive factors that are_____________ the control of the business

What I Can Do

Directions: Create a business idea that relates with a career choice in cookery. From the business
idea that you created write two strengths, opportunities, weaknesses and threats. You will be guided
to the following questions for each feature. Write your answer in your TLE notebook.

Strengths Opportunities

1. Why do people praise or like 1. What jobs can you offer from
your business?. your business?
2. What achievements are you 2. What are the advantages of
 proud of from your business? your business achievements?

Weaknesses Threats

1. What business resources are 1. What are your business

you lack in or need more? competitors?
2. What are negative feedbacks of 2. What new business resources
your business? are you lack in?

Assessment

Choose the letter of the best answer. Write the chosen letter on your TLE notebook.
1. He/she oversees the daily operations of restaurant and hotel kitchens.
A. Restaurant Manager
B. Restaurant Cook
C. Front Office Agent
D. Executive Chef
2. This refers to the preparation of food with the application of art and science.
A. Technology
B. Cookery
C. Industrial Arts
D. Practical Arts
3. The main task of a restaurant manager
A. Make decisions on menus and day to day offerings.
B. Manage, lead and supervise the restaurant operations.
C. Cooks and prepare large amount of food for events and parties.
D. Prepares the food for photography in books and other publications
4. A businessman who takes time to listen to the advice, suggestions, and recommendations of
fellow entrepreneurs is called_____________.
. A. responsible
B. willing to listen
C. committed
D. hard working
5. A successful entrepreneur who ventures new business ideas. This
characteristic is called_____________.
A. initiative
B. risk taker
C. opportunity seeker
D. committed
6. The bread and butter of the business not only for you but also for your
family.
A. Profit oriented
B. Takes initiative
C. Risk taker
D. Opportunity seeker
1. These are the two elements of internal environment.
A. Strength and threats
B. Opportunities and threats
C. Weaknesses and strengths
D. Weaknesses and threats
2. In the acronym SWOT, S stands for_____________.
A. Star
B. Stress
C. Social
D. Strength
3. What are the factors that SWOT analysis considers?
A. The internal factors only
B. The external factors only
C. Both internal and external factors
D. None of the above
4. These are the importance of cookery EXCEPT
A. Promote self esteem
B. Making money
C. Start culinary career
 D. Improve cooking skills
5. The following are undesirable traits of chefs EXCEPT
A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and techniques.
D. They do not allow employees to provide input on decision in the work place.
6. Knows how to handle unusual events that may happen in the business which include problems
in managing the workers, problems on the delivery of goods and services, and the problems
on demand and production. You must be patient in dealing with these uncertainties.
A. Goal oriented
B. Hard working
C. Copes with uncertainty
D. Committed
7. An individual who would like to engage in any business must possess a strong faith in his / her
ability and capabilities in dealing with the different problems that she might encounter in
running a business.
A. Persistence
B. Hardworking
C. Self - confidence
D. Committed
8. Which of these statements is true about SWOT Analysis?
A. Specifying the objective of the business venture
B. Identifying the external factors that are favorable and unfavorable to achieve the
objective
C. Identifying the internal factors that are favorable and unfavorable to achieve the
objective
D. All of these
9. Identify which of the examples is a Weakness.
A. The place is quite expensive.
B. Have a supportive parent.
C. Good in public speaking.
D. Lack stress management skills.

Additional Activities

Self – assessment Test

Using the Entrepreneurial Assessment, evaluate your potentials as a future food entrepreneur.
Can you become a successful food entrepreneur?
Directions: Answer honestly and write the letters only in your TLE notebook
1. Are you innovative?
a. I am open – minded to new methods of improving food I will offer.
b. I will not try new methods of preparing my food offerings.
2. Are you creative?
a. I will exert effort to develop my imagination in food preparation.
b. I will not exert much effort to develop my imagination in food
preparation.
3. Are you concerned about the preservation of the environment?
a. I am willing to do my share in the preservation of the environment by
practicing environment management service (EMS).
b. I will not do my share in the preservation of the environment.
4. Are you efficient?
a. I will closely supervise the preparation of food to be served.
b. I will just let other employees do the job.
5. Do you possess good human relations?
a. I enjoy the company of people and am a team player.
b. I do not enjoy the company of the people.
6. Are you hardworking?
a. I believe that success comes from hard work by putting time and
effort for the business.
b. I tend to avoid too much work.
7. Are you healthy?
a. I exercise regularly and eat healthful foods.
b. I do not eat a balance diet and I do not exercise regularly.

8. Are you organized?

a. I make plans before doing things.
b. I do not make plans ahead of time.
9. Are you optimistic/cheerful?
a. I have a positive attitude towards work.
b. I am pessimistic by nature.
10. Are you quality conscious?
a. I always aim for excellence in my undertakings.
b. I get tired of looking for ways of improving the quality of whatever I
do.

Each a answer is equivalent to 10 points.

Each b answer is equivalent to 5 points.

85 – 100 - points – You have strong entrepreneurial characteristics.

71 – 84 – You have weaknesses that need improvement.
50 – 70 - The commitments of an entrepreneur are hard for you at this time
 What I Know

Directions: Read the statements carefully then write True if the statement is correct & write False if
it’s not correct. Write your answer in your TLE notebook.
16. Rubber scrapper used to scrape the ingredients down from the sides of mixing bowls.
17. Used whisk to add air to the ingredients to make them light and fluffy.
18. Plate is used to protect counter tops while cutting and chopping food.
19. To measure small amounts of both liquid and dry ingredients, measuring spoons is used.
20. Graduated spoon is used to measures large amount of food such as oil, water and milk.
21. Measuring glass is used to measure large amounts of food such as flour, sugar or brown
sugar.
 22. This utensil like spatula is used to level off dry ingredients from dry measuring cups.
23. Peeler is used to take the outer skin of fruits and vegetables.
24. These strainer utensils are used to grab and lift objects.
25. Blender is used to chop up foods into milkshakes or smoothies.
26. To mash cooked potatoes and other soft cooked vegetables, potato masher is used.
27. House scale is used to weigh food in kilos.
28. The following are uses of graters: slicing, cutting and carving.
29. Oven is used for the following reasons: baking, heating and cooking.
30. Wooden spoon is used for blending and whipping eggs.

Lesson KITCHEN TOOLS AND EQUIPMENT

1 TLE_HECK7/8UT-0a-1

What’s In

Directions: With your knowledge from your previous lesson in module 1, answer these following
questions. Write your answers in your TLE notebook.

Questions:

1. What are job opportunities in cookery?

2. How to become a successful entrepreneur?

3. What is the importance of SWOT analysis?

What’s New

. KITCHEN WORD SEARCH

From the puzzle, search for at least 10 names of kitchen utensils. Write your answer in your TLE
notebook.
F O R K C O R K S C R E W N R
K F H T F F R Y I N G P A N E
S P O O N C D I T P A N I B F
J P D N H G J O T B S I N K R
E M I G Q M L W P C L J L L I
R I S S C P L A T E E Q L A G
O X H E O R M V S H N E T D E
L V W R E P K I N S N E R L R
L R E T A B K I C N U E R E A
I C A N N L B E U R F V E N T
N R H A D E R F T I O E R P O
G K E T T L E E N T F W U N R
P T R O R D O K A F L C A S W
I Y P T R E M H O B M E P V D
N V I B Z R U C P E E L E R E

What is It

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.

Cooking Materials
Uses / Functions Pictures
1. Food steamer or steam cooker - is a small
kitchen appliance used to cook or prepare
various foods with steam heat
2. Teflon - is a special coating applied inside
aluminum or steel pots and pans. It prevents
food from sticking to the pan. Use wooden or
plastic spatula to turn or mix food inside. To
wash and clean, take care not to scratch the
Teflon coating with sharp instrument such as
knife or fork.
3. Pressure cooker - is an airtight cooking
device that cook food quickly, thanks to the
steam pressure that builds up inside.
4. Wok - used in a range of Chinese cooking
techniques including stir frying, steaming, pan
frying, deep frying, poaching, boiling, braising,
searing, stewing, making soup, smoking and
roasting nuts.
5. Frypan, or Skillet – is a flat-bottomed pan
used for frying, searing, and browning foods. It
is typically 20 to 30 cm (8 to 12 in) in diameter
with relatively low sides that flare outwards, a
long handle, and no lid.
6. Kettle - is a metal vessel, with a flat
bottom, used to heat water on a stovetop or
hob. They usually have a handle on top, a
spout, and a lid. Some also have a steam
whistle that indicates when the water has
reached boiling point.
7. Double boiler - used when temperature
must be kept below boiling, such as for egg
sauces, puddings, and to keep food warm
without overcooking.

Kitchen Tools
Uses / Functions Pictures
1. Can opener - used to open food
containers.
2. Strainer - used to strain or sift dry
ingredients.
3. Cutting boards - are wooden or plastic
board where meat, fruits and vegetables are
cut. Used to protect counter tops while cutting
and chopping food.

4. Funnels - are used to fill jars, made of

various sizes of stainless steel, aluminium or
of plastic.
5. Graters - are used to grate, shred, slice
and separate vegetables such as carrots,
cabbage and cheese.
6. Kitchen shears - are used for opening
food packages, cutting tapes or strings or
simply remove labels or tags from items.
7. Kitchen knives - often referred to as
cook’s or chef’s tools used for all types of
kitchen tasks such as peeling, slicing, carving
and cutting.
8. Vegetable peeler - used to scrape
vegetables such as carrots and potatoes and
to peel fruits. They are made of stainless steel
with sharp double blade that swivels.
9. Potato masher - used for mashing cooked
potatoes, turnips, carrots or other soft cooked
vegetables.
10. Rubber scrapper - a rubber or silicone
tool used to blend or scrape the food from the
bowl. Used to remove also bits of food on side
of the bowl.
11. Serving spoons - are small, shallow bowl
on a handle used in preparing, serving or
eating food.
12. Serving tongs - used to grab and
transfer food items, poultry or meat portions to
a serving platter, hot deep fryer and plate.
13. Spatula - used to level off ingredients
when measuring and to spread frostings and
sandwich fillings.
14. Spoons - are solid, slotted or perforated
which are made of stainless steel or plastic.
Used to spoon liquids over foods and to lift
foods.

15. Fork - a utensil made of metal, whose

long handle terminates in a head that
branches into several narrow and often
slightly curved tines with which one can spear
foods either to hold them to cut with a knife or
to lift them to the mouth.

16. Plate - a broad, concave, but mainly flat

vessel on which food can be served
17. Whisks - are used for blending, mixing,
whipping eggs or batter and for blending
gravies, sauces, and soups
18. Wooden spoon - made of hard wood
which are used for creaming, stirring and
mixing.
19. Strainer - used to strain or sift dry
ingredients.

Measuring Tools
Uses / Functions Pictures
1. Measuring glass - made of transparent
glass or plastic used for measuring
ingredients
2. Graduated cup are made of stainless or
plastics with measurements (1, 3/4, 2/3, ½,
1/3, ¼, 1/8) marked on each side.
3. Measuring spoons - consist of a set of
spoons with different sizes for measuring
small quantities of ingredients

4. Household scales - are used to weigh

large quantity of ingredients in kilos,
commonly in rice, flour, sugar, legumes or
vegetable and meat up to 25 pounds.

Equipment
Uses / Functions Pictures
1. Refrigerators/freezers - necessary in
preventing bacterial infections from foods.
These are isolated box, equipped with
refrigeration unit and a control to maintain the
proper inside temperature for food storage.
2. Microwave oven - are used for cooking or
heating food.

3. Oven - a chamber or compartment used for

cooking, baking, heating or drying.

4. Rice cooker or rice steamer - an

automated kitchen appliance designed to boil
or steam rice.
 5. Blenders - are used to chop, blend, mix
whip, puree, grate, and liquify all kinds of
food.

A B
1.

What’s More
2.

Directions: Identify the

3.
following tools and
equipment in column A.
Write your answer in
column B with a short
4.
description of its uses or
functions.

5.

What I Have Learned

6.

Directions: Fill in the

7. blanks with the missing
word/s to complete each
statement. Choose your
answer/s from the box
8. below. Write your
answer in your TLE
notebook.
Grater
9. Sticking
Dry
ingredients
10.
 Serving spoon Pressure cooker Serving tongs
Wooden spoon Double boiler Kitchen knives
Household scale Can opener Liquid ingredients

1. ____________ is use to keep food warm without overcooking.

2. A kitchen tool that is used to grate foods like carrots and cheese is called ____________.
3. Strainer is used to strain or sift ______________.
4. This is used in serving food____________.
5. ___________ are used to grab and transfer food items to a serving platter.
6.For creaming, stirring, and mixing food we will use ___________.
7. _____________often referred to as cook’s or chef’s tools.
8. Teflon has special coating applied inside to prevent food from _________ to the pan.
9. To get the exact kilos of rice we used _____________.
10. _____________is an airtight cooking device that cook food quickly.

What I Can Do

Directions: Answer the following questions. Write your answer in your TLE notebook.

You were asked by your parents to cook “Pinakbet”. Read the given recipe carefully so that you can
prepare and cook this successfully.

PINAKBET
INGREDIENTS
  1 tablespoon oil
 1/2 pound pork belly - - cut into strips
 1 small onion - - chopped
 2 cloves garlic - - minced
 2-3 tablespoons shrimp paste
 3 medium tomatoes - - chopped
 1/2 small squash - - peeled and cut into cubes
 1 cup water
 5-7 young okras - - ends trimmed, cut into halves diagonally
 1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths
 1 medium bitter gourd - - seeded then halved and cut into slices
 1 large eggplant - - ends trimmed and cut into cubes
 Salt

INSTRUCTIONS

1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned and fat
rendered. 
2. Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add
tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
3. Add shrimp paste and continue to cook for about a minute.
4. Add squash and water. Cover the pan and let it simmer for about 2 minutes. 
5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed.  Cook for about 2
minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit
crisp.
6. Transfer to a serving plate and serve with rice and your favorite fried meat.

A. List down the tools and equipment needed in cooking Pinakbet

B. Describe the uses of each tool and equipment in cooking “Pinakbet”

Assessment

Directions: Choose the letter of the best answer. Write the chosen letter on your TLE notebook.
1. This is a tool use to peel off the outer skin of fruits and vegetables.
A. Peeler
 B. Knife
C. Grater
D. Spoon
2. Used to protect counter tops while cutting and chopping food.
A. Cooling rack
B. Cutting board
C. Whisk
D. Food turner
3. Used for mashing cooked potatoes and other soft cooked vegetables.
A. Peeler
B. Knife
C. Serving spoon
D. Potato masher
4. These utensils measure large amounts of food such as flour, sugar or brown sugar.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale
5. Used to scrape the ingredients down from the sides of mixing bowls.
A. Rubber scrapper
B. Spatula
C. Spoons
D. Food tongs

6. These utensils are used to grab and lift objects.

A. Spatula
B. Turner
C. Food tongs
D. Spoon
7. Add air to ingredients to make them light and fluffy, or stir thin sauces and batters.
A. Pastry blender
B. Mixer
C. Spatula
D. Whisk
8. The following are uses of graters EXCEPT
A. Grate
B. Drain
C. Shred
D. Slice
9. These utensils are essential for various tasks from cleaning vegetables to straining pasta or
contents.
A. Strainer
 B. Funnels
C. Graduated spoon
D. Whisk
10. Used to measure small amounts of both liquid and dry ingredients.
A. Spoons
B. Peeler
C. Measuring spoons
D. Serving spoons
11. This utensil is used to level off dry ingredients from dry measuring cups, or applies icing to
cakes.
A. Rubber scrapper
B. Whisk
C. Spatula
D. Turner

12. Oven is used for the following reasons except

A. Baking
B. Heating
C. Stirring
D. Cooking
13. Used to chop up foods into milkshakes or smoothies.
A. Food mixer
B. Blender
C. Grater
D. Household scale
14. Oven is used for the following reasons EXCEPT
A. Baking
B. Heating
C. Stirring
D. Cooking
15. This utensil measures large amount of food such as oil, water and milk.
A. Measuring glass
B. Measuring spoon
C. Graduated spoon
D. Household scale

What I Know

Directions: Write TRUE if the statement is correct and write FALSE if the statement is wrong. Write
your answer in your TLE notebook.
 1. Using dishwashing detergent in washing dishes is a cleaning process.
2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
6. Chemicals must be stored away from food, dishes and food contact surfaces.
7. Sanitation of utensils, equipment and food preparation area must be observed before and after
food preparation.
8. Insecticide can be sprayed on countertops to keep insects away from the preparation area.
9. 140 °F to 150 °F is the temperature in sanitizing items in hot water.
10. Liquid dishwashing soap is an example of detergent cleaning agent.
11. Using sunlight is one of the methods of using heat in sanitizing.
12. Contact time in sanitizing means the amount of chemicals to water solution.
13. If the kitchen tools and equipment are very dirty, we should increase the amount of chemical
sanitizer to kill harmful bacteria.
14. Fifty (50)ppm chlorine in water solution is a mixture of 1 tablespoon chlorine and 4 gallons of
water.
15. When washing cups and bowls using dishwashing machine, they should be placed at the top
shelf of the dishwasher machine.

Lesson CLEANING AND SANITIZING

1 TLE_HECK7/8MT-0b-2

What’s In
Directions: With your knowledge of the Types of Kitchen Tools and Equipment and Their Functions,
identify 10 kitchen tools / equipment that you will use if asked to cook the recipe below. Write your
answer in your TLE notebook.

Recipe: Pancake / Hot Cake

Ingredients: Procedure:
 2 cups all-purpose flour 1. Mix the flour, sugar and baking powder in
 4 tablespoons sugar large bowl.

 1 ½ tablespoons baking 2. In another bowl beat eggs with milk and

powder vanilla.

 2 large eggs 3. Add egg mixture to flour and mix until

 2 cups milk smooth.

4. Wait for 5 minutes and mix again.
 1 teaspoon vanilla
5. Pour mixture in hot skillet to make 6 inch
pancake. Turn when bubbles on edge
break.

What’s New

COVID19 is a very serious matter nowadays. This pandemic urges everyone to observe
proper sanitation to stop the spread of the virus. Proper hand washing therefore is one of the ways to
keep oneself clean and keeps us from being infected. If we do not wash our hands, we may transfer
the virus by touching the kitchen tools and equipment when we cook. Thus, it is also very necessary
to clean and sanitize our kitchen tools and equipment and other paraphernalia to keep us safe.
Activity 1: Word Puzzle
Directions: Find 5 words in the puzzle that are found in your kitchen area that are to be cleaned and
sanitized. Write your answer in your TLE notebook.

A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z

What is It

Guide Questions:

1. What is for you the difference between cleaning and sanitizing?

2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia, what are the things
you need to use?

CLEANING AND SANITIZING

 Cleaning and sanitizing may be the most important aspect of a sanitation program. Improperly
cleaned and sanitized areas allow harmful microorganisms to be transferred from one food to another
food.

      Cleaning is the process of removing unwanted smell, dust, dirt, or stains from surfaces.
Cleaning is done with a cleaning agent that removes food, soil, or other substances on a food-contact
surface. A food-contact surface is the surface of equipment or utensil that food normally comes into
contact. When using cleaning agents, the label must be checked if the product can be used and does
not leave an unsafe residue on the food-contact surface.

Cleaning agents are divided into four categories: 

1. Detergents are used to wash tableware,
surfaces, and equipment. Detergents can penetrate
soil quickly and soften it. Examples include liquid
and paste dishwashing detergents.

2. Solvent cleaners are used on surfaces where

grease has burned on. Solvent cleaners are often
called degreasers. Ovens, grills and range top are
examples of areas that need frequent degreasing.

3. Acid cleaners are used in removing mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
dirt and stain in ware washing machines and steam
tables.
4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with
detergents. Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat and water, or chemicals, or
a combination of both. The term sanitary refers to the state of a food contact surface or utensil where
it does not contain microorganisms at a level that would permit the transmission of infectious disease
or compromise food safety. Sanitizers are substances capable of destroying microorganisms
including those bacteria that cause food poisoning and other diseases.

Sanitizing Methods
 1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot
air. Hot water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171°F (77°C). If a high-
temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse
must be at least 180°F (82°C). For stationary rack, single temperature machines, it must be at
least 165°F (74°C). Cleaned items must be exposed to these temperatures for at least 30
seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The three
factors that must be considered are:
 Concentration - The presence of too little sanitizer is not enough to reduce harmful
microorganisms. Too much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is between 55°F (13°C)
and 120°F (49°C).
 Contact time - In order for the sanitizer to kill harmful microorganisms, the cleaned item must
be in contact with the sanitizer (either heat or approved chemical) for the recommended length
of time.

Approved chemical sanitizers:

Chlorine Iodine Quaternary Ammonium

Chemical Sanitizer Solutions

Chemical Concentration Contact Time

Chlorine 50ppm (parts per million) in water between 75- 7 seconds
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)
Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds
 Quaternary Up to 200ppm in water that is at least 75 °F 30 seconds
Ammonium (1 tablespoon mixed with 1 gallon of water)
Compound

What’s More

Activity 2 .1 Identification
Directions A: Identify each statement below whether the process is cleaning or sanitizing. Write
your answer in your TLE notebook.

1. steaming the used spoons, forks and kitchen tools

2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers

Directions B: Identify what is referred to in each statement. Choose your answer in the box below.
Write your answer in your TLE notebook.
Abrasive cleaners Contact time Sanitizers
Acid cleaners Food-contact surface Hot water
Concentration

1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult to remove
with detergents.
3. These are substances capable of destroying microorganisms including those bacteria that
cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer will result in an inadequate
reduction of harmful microorganisms.