LESSON 1:

PREPARING KITCHEN TOOLS AND

EQUIPMENT AND THE INGREDIENTS IN FOOD
PREPARATION

LESSON TARGET

 Define mise en place;

 Identify the different cooking equipment and utensils in cooking different types of dishes;
 State the importance of cleanliness and sanitation of the kitchen tools and equipment; and
 Cite the importance of organizing and preparing kitchen tools and equipment and the ingredients.

FOCUS QUESTIONS

 What is mise en place?

 What is the Importance of mise en place in the kitchen etiquette?
 Why is there a need to get familiar with the kitchen tools and equipment?
 Why is there a need to clean and sanitize kitchen tools and equipment before and after use?
 What is the importance of organizing and preparing kitchen tools, equipment, and the ingredients
in food preparation?

PRETEST
Take this test and find out how much you know about the lesson

A. Direction: Identify what word is being defined and write the letter of the correct answer on the space
provided before the number.

____1. It is placed in a strategic location.

a. positioned c. within reach
b. systematize d. carelessness
____2. Those which provide help or support principal equipment.
a. kitchen tools c. kitchen utensils
b. auxiliary equipment d. mise en place
____3. It is a small hand held tool used for food preparation.
a. kitchen tools c. cooking equipment

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 b. kitchen utensils d. mise en place
____4. It is a a culinary process in which ingredients are prepared and organized before cooking.
a. systematize c. positioned
b. mise en place d. within reach
____5. Kitchen apparatus used for major purposes.
a. Kitchen equipment c. kitchen utensils
b. kitchen tools d. auxiliary equipment
____6. Type of flooring to avoid slipping and falling.
a. Mise en Place c. Slip-resistant materials
b. Specification d. Cooking equipment
____7. It is the distance in which the hand can grab or hold.
a. within reach c. systematize
b. mise en place d. positioned
____8. It is a term to describe for nit being cautious or careful.
a. careful c. carelessness
b. positioned d. within reach
____9. It describes ingredients in specific terms or description
a. mise en place c. kitchen utensils
b. within reach d. specification
____10. To make more acceptable by removing unpleasant or undesired features.
a. carefulness c. sanitize
b. within reach d. kitchen utensils

B. Give at least three examples of each of the following

1. Primary Cooking Equipment:
a. _______________________________________
b. _______________________________________
c. _______________________________________

2. Auxiliary Cooking Equipment

a. _______________________________________
b. _______________________________________
c. _______________________________________

3. Utensils Used in cooking all Types of Dishes

a. _______________________________________
b. _______________________________________
c. ________________________________________

C. Explain.
a. why is there a need to clean and sanitize kitchen tools and equipment before and after use?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________.

b. How important is mise en place in food preparation?

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___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________

Words to Study

a. Auxiliary Equipment – those which provide help or support principal equipment

b. Kitchen Tools – hand devises or implements to perform a task
c. Kitchen Utensils – hand devices or implements to perform a task
d. Kitchen Equipment – kitchen apparatus used for a major purposes
e. mise en place – prepare and arrange in the order of use.
f. systematize – arranged in an orderly and logical manner
g. carelessness – not cautious or careful
h. within reach – the distance in which the hand can grab or hold.
i. positioned – placed in a strategic location
j. sanitize - To make more acceptable by removing unpleasant or undesired features.

Observe the following pictures, and then try to make any insights or ideas or the things you have
observed. You can also list objects you usually see in these places.

Idea 1: __________________________________________________________________

Idea 2: __________________________________________________________________

Things I usually see in these places: ___________________________________________________________

Now, based from the things you have listed, can you tell me where and when to use those things? You may
write your answer on the box below so that we know how familiar you are.
Things I usually see Uses

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It is expected that the pictures you have seen a while ago are examples of kitchen designs. Kitchen is simply a
specific place at home where you can cook and prepare food, right? This place is somehow an area for person to
relieve stress most especially when he/she is really has an interest in cooking/baking or simply preparing and
discovering food menu.

Best example is during this time of uncertainties, we usually find place where we are comfortable at, where we can
usually release out our stress, and one of our favourite places is the kitchen. Did you ever try to cook food? Did you
ever try to watch videos from youtube and try to imitate it? Are you satisfied or not with the outcome of what you
did?

Can you name one the menu you have tried to do during these times?

Go and share to us how to make it and what were your experiences.

During those times while working and preparing the menu in the kitchen, are cleanliness and orderliness of the things
you are using really important? What is the impact of it?

____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________

Are the things you used properly cleanse and restored? What might be the effect if not?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________

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What suggestions or recommendations you would want to tell for those who are planning to cook food in the
kitchen? What specific things they must consider first?
____________________________________________________________________________________________
____________________________________________________________________________________________
_____________________________________________________________________________________

Perform Mise en Place

In any type of food preparation, it is a must that you should always perform mise en place for systematic,
orderly, and wise use of resources. This means one needs to prepare and arrange in order of use the needed
clean and sanitized kitchen tools, utensils, and equipment as well as the standard ingredients required by
the recipe of the dish to be prepared.

Preparing the tools and equipment to use

To systematize preparation, start gathering all the things needed. Position tem within reach to save time
and travel. It is essential that you know what tools and equipment are appropriate for the dish or recipe
you are preparing as well as the knowledge and skill on how to use them properly.

Common Kitchen Tools and Equipment and their use

A. COOKING EQUIPMENT – Primary Cooking Equipment

Picture and Name Function

It can be used to cook a wide variety of foods, primarily
RANGE those requiring the use of cookware such as pans,
stockpots and skillets.

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 An oven is a thermally insulated chamber used for the
OVEN heating, baking, or drying of a substance

The use of steam as the heating medium has many

STEAM KETTLE advantages: uniform heating, rapid heat transfer and
easy control of the heating rate through a steam valve

The broiler industry is the process by which broiler

BROILER chickens are reared and prepared for meat consumption.

A griddle has a smooth and flat surface, perfect

GRIDDLE for cooking breakfast foods like bacon,
sausages, pancakes, home fries, french toast, and eggs

A deep fryer is a kitchen appliance used for deep frying

FRYER

A food steamer or steam cooker is a small kitchen

STEAM COOKER appliance used to cook or prepare various foods
with steam heat by means of holding the food in a
closed vessel reducing steam escape

B. COOKING EQUIPMENT – Auxiliary Cooking Equipment

Picture and Name Function

It automates the repetitive tasks of stirring, whisking or
MIXER beating. When the beaters are replaced by a dough
hook, a mixer may also be used to knead.

A meat slicer, also called a slicing machine. Simply use

for slicing.
SLICER

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 Which is mainly used for fine grinding the food items
GRINDER

Chopping onions, celery, garlic, and carrots for soups,

CHOPPER stews, and other dishes

Grind semi-solid ingredients, such as fresh fruits and

BLENDER vegetables, into smooth purées

A peeler (vegetable scraper) is a kitchen tool consisting

PEELER of a metal blade with a slot with a sharp edge attached
to a handle, used to remove the outer layer (the "skin"
or "peel") of some vegetables

An apple corer is a device for removing the core and

pips from an apple.
CORER

Use it to lightly cook slices of bread so that they are

TOASTER darker, crispier, and tastier.

WAFLLE IRON A waffle iron or waffle maker is a utensil or appliance

used to cook waffles. It comprises two metal plates with
a connecting hinge, molded to create the honeycomb
pattern found on waffle

EGG COOKER  Egg boilers, also known as egg cookers or egg

steamers, can help you cook eggs quickly and easily

Coffeemakers or coffee machines are cooking

COFFEE MAKER appliances used to brew coffee

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 A food warmer is typically a table-top device used to
FOOD WARMER maintain the serving temperature of prepared food

These particles help throw out heat during evaporation,

COOLER thereby cooling the skin. An air cooler also
makes use of water evaporation to help cool the
environment it's placed in

The fundamental reason for having a refrigerator is to

REFRIGERATOR keep food cold

C. Utensils used in cooking all types of dishes

Name and Use Picture Name and Use Picture

Serving Tray-carrying food and A whisk is a cooking utensil which can
beverages from one place to another as be used to blend ingredients smooth
well as enabling those in the industry to and to incorporate air into a mixture, in
serve specific sized portions of food. a process known as whisking or
whipping. Most whisks consist of a
long, narrow handle with a series
of wire loops joined at the end.
A soup bowl is a bowl, usually wider Tongs for grilling, tongs for serving
and more shallow than a cereal bowl, salad or spaghetti are kitchen utensil of
in which soup is served. the same type. They provide a way to
move, rotate and turn the food with
delicate precision, or fetch a full
serving in one grab.
 Utility plate is a broad, concave, but Dough cutters are used to cut dough
mainly flat vessel on which food can be into various shapes. They are also used
served. A plate can also be used for to scrape dough from rolling boards or
ceremonial or decorative purposes. working surfaces. Always clean the
blades with water and wipe them dry
before storing them to avoid rust
formation and contamination.
Grater are commonly used to grate Larger chef's knives are used for
cheese and lemon or orange peel (to cutting meat, dicing vegetables,
create zest), and can also be used to disjointing some cuts, slicing herbs, and
grate other soft foods. chopping nuts. Carving knives are used
for slicing and carving dense meats.
Slicing knives are used for cutting
thinner slices of roast, fruit and
vegetables.

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A food mill is a kitchen device used A cutting board (or chopping board) is
for grinding or puréeing foods such a durable board on which to place
as soups, sauces, or mashed potatoes. It material for cutting. The kitchen cutting
may be used during canning or making board is commonly used in preparing
preserves to produce a smooth puree food; other types exist for cutting raw
without seeds, skins, or stems. materials such as leather or plastic

A pair of scissors consists of a pair of A can opener (also known as a tin

metal blades pivoted so that the opener) is a device used to
sharpened edges slide against each open steel (not tin) cans. Simple can
other when the handles (bows) opposite openers, like those found in
to the pivot are closed. ... Kitchen pocket knives, are operated by walking
shears, also known as kitchen the device around the edge of the can
scissors, are intended for cutting and while digging into the lid.
trimming foods such as meats.
A measuring spoon is a spoon used to In cooking, a sifter is used to separate
measure an amount of an ingredient, and break up clumps in
either liquid or dry, when cooking. dry ingredients such as flour, as well
Measuring spoons may be made as to aerate and combine them. A
of plastic, metal, and other materials. strainer is a form of sieve used to
They are available in many sizes, separate suspended solids from a liquid
including the teaspoon and tablespoon. by filtration.
A double boiler is a kitchen tool used A saucepan is a deep stovetop pan with
for applying gentle heat on the a long handle and, usually, a lid. You
stovetop. It's useful for delicate tasks might use a saucepan to cook sauce, or
like making hollandaise sauce, melting for the macaroni from your box of
chocolate, and preparing custards such macaroni and cheese.
as creme anglaise.
A sheet pan, baking tray or baking A roasting pan is a piece of cookware
sheet is a flat, rectangular metal pan used for roasting meat in an oven,
used in an oven. It is often used for either with or without vegetables or
baking bread rolls, pastries and flat other ingredients. A roasting pan may
products such as cookies, sheet cakes, be used with a rack that sits inside
Swiss rolls and pizzas. the pan and lets the meat sit above the
fat and juice drippings.
All-purpose, rust-resistant utility A mixing bowl is a deep bowl that is
pan ideal for outdoor use. particularly well suited for
mixing ingredients together in. These
come in many materials, such as
stainless steel, ceramic, glass,
and plastic.
A colander (or cullender) is a kitchen a large flat-bottomed pan used for
utensil used to strain foods such as washing dishes
pasta or rice or to rinse vegetables. The
perforated nature of the colander
allows liquid to drain through while
retaining the solids inside. It is
sometimes also called a pasta strainer
or kitchen sieve.

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Strainer. A kitchen device that is most A frying pan, frypan, or skillet is a
used to strain liquids away from other flat-bottomed pan used for frying,
ingredients but also to ocassionally sift searing, and browning foods
fine ingredients away from larger
ingredient

Transfer scoops (a.k.a. utility scoops)

Woks are used in a range of are used to transfer bulk foods from
Chinese cooking techniques, including large storage containers to smaller
stir frying, steaming, pan frying, deep containers, and generally do not have
frying, poaching, boiling, braising, any measurement markings, as their
searing, stewing, making soup, purpose is to transfer, and taking time
smoking and roasting nuts to adjust the amount in a scoop would
slow the transfer rate

A ladle is commonly recognized as a A rolling pin is a cylindrical

type of spoon used for soup, stew, or food preparation utensil used to shape
other foods. Recent research suggesting and flatten dough. Two styles of rolling
that ladles are not spoons has been pin are found: rollers and rods. Roller
thoroughly debunked. types consists of a thick cylinder with
small handles at each end; rod type
rolling pins are usually thin tapered
batons.
Brushes made for multiple kitchen A kitchen device used to measure the
tasks. They can be used for weight of ingredients and other
sanitary cleaning or they can be used food. Kitchen scales are available in
to clean food, such as vegetables, fruit, balance or spring models
mushrooms, or shellfish. Kitchen
brushes are available in many shapes
and sizes.

Here are some essentials to keep in mind in maintain cleanliness at the highest standard

Physical equipment and kitchen layout should be conducive to good sanitary practices.
All the equipment in the kitchen has sanitary and safety features that make them easy
to clean and maintain. For kitchen premises, walls and ceiling should be made of
washable materials. The flooring should be made to slope toward a central drain or if it
is levelled, there should be trap drains around cooking areas where water or moisture
accumulates.

Dishes, glasses, utensils, tools, and equipment should be thoroughly cleaned and
properly sanitized. For special equipment, there are specific manufacturer’s instruction
found in the operation and maintenance manual of the equipment.

In assembling and preparing ingredients for menu, first check your recipe calculation
and study carefully the measurements of the ingredients, especially if the recipe is to
be enlarged or reduced depending on the number of serving.

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 Always have schedule for work. Post it when where it can be seen. Timing is critical
in food preparation to ensure high quality product that is prepared and served on time
and at the right temperature.

In cookery, each must have a sample of specification sheet. Below is a sample.

SPECIFICATION SHEET
Product Name: Chicken Salad
Yield: 10 servings 100 grams per serving
I. Ingredients: 2 medium-sized apples, pared and diced
1 ½ cups mayonnaise
¾ kilo chicken breast, boiled and diced
¾ cup carrots, boiled, peeled, and diced
3 cups potatoes, boiled, peeled and diced
½ cup celery, finely diced
1 cup cheese, finely diced
1 cup fresh pineapple, pared, cored, chopped, and cooked
dry
¼ teaspoon fine salt
½ cup sugar
¼ teaspoon white pepper

II. Process Flow Critical Points

a. Pre-preparation 1. wipe, clean, and dry thoroughly all equipment

2. make sure all ingredients are weighed on measured
1. clean and sanitize all equipment correctly
2. wash thoroughly and drain vegetables 3. cut apples , and mix mayonnaise to avoid browning
3. weigh and measure all ingredients
4. cut vegetables and fruits according to
standard cutting specification

b. Preparation 1. make sure the ingredients are according to specification

1. put all ingredients in a bowl 2. toss lightly to avoid mashing of ingredients
2. add diced chicken, mayonnaise, and the 3. check temperature of chiller before storing.
remaining ingredients.
3. toss using wooden spoons until well Shelf life: 3 days
blended
4. transfer salad in another clean and dry
container with fitted cover.

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 Importance of
Organizing and
Preparing Food
Proper preparation of food is important not only from a culinary and nutritional standpoint but also
because of the operating cost. Likewise, if food does not meet the customer’s standard flavour and
taste, it will not be patronized. Many customers are nutrition –conscious and when the food served
to them is not properly prepared and has lost its nutritional quality and palatability; expect the
customers not to order the food again.

DO THIS
a. make your own specification sheet with your menu choice.

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 DEEPENIN
G
Interpret the following situations below, state what is wrong, what might happen, or what is lacking:
 Gary wants to cook adobo for his mother’s birthday celebration, he did not wash carefully and properly
the ladle and the ingredients are not properly measured.
____________________________________________________________________________________
____________________________________________________________________________________
_______________________________________________________________________________

 Mrs. Grande bought a refrigerator for 25,000. When delivered, she decided to put the refrigerator beside
the stove.
____________________________________________________________________________________
____________________________________________________________________________________
______________________________________________________________________________

 Ken did not prepare and arrange the kitchen utensils and tools before cooking.
____________________________________________________________________________________
____________________________________________________________________________________
______________________________________________________________________________

 Princess did not wash and clean the kitchen tools, utensils, and equipment after she used.
____________________________________________________________________________________
____________________________________________________________________________________
______________________________________________________________________________

 Jay did not follow the correct procedure in preparing a dish. He did not even put two of the necessary
ingredients.
____________________________________________________________________________________
____________________________________________________________________________________
______________________________________________________________________________

 Nenita use the ladle to taste the menu she is cooking. She did not even wash her hands before handling
the ingredients she used.
____________________________________________________________________________________
____________________________________________________________________________________
______________________________________________________________________________

Remember these:

1. Performing mise en place is important aspect in food preparation where tools and ingredients are arranged in
place and according to their order of use.
2. Kitchen tools and equipment include major cooking equipment, auxiliary cooking equipment, kitchen tools,
and utensils
3. There are general guides to follow in the cleanliness and sanitation of the kitchen and kitchen tools and
equipment.
4. There are steps to follow in assembling and preparing ingredients for menu items.
5. Organizing and preparing food is important from a culinary and nutritional standpoint and for operational cost.

TECHNOLOGY AND LIVELIHOOD EDUCATION 10 - COOKERY Page 13

 TRANSFER

a. Look at the different tools and utensils in your house. Arranged them or put them in a table and
identify its name and use.
b. Share your ways on how to clean those tools and utensil by making an education and purposeful
vlog.

POST
TEST
Answer the following:

A. Direction: Identify what word is being defined and write the letter of the correct answer on the space
provided before the number.

____1. It is placed in a strategic location.

a. positioned c. within reach
b. systematize d. carelessness
____2. Those which provide help or support principal equipment.
a. kitchen tools c. kitchen utensils
b. auxiliary equipment d. mise en place
____3. It is a small hand held tool used for food preparation.
a. kitchen tools c. cooking equipment
b. kitchen utensils d. mise en place
____4. It is a a culinary process in which ingredients are prepared and organized before cooking.
a. systematize c. positioned
b. mise en place d. within reach
____5. Kitchen apparatus used for major purposes.
a. Kitchen equipment c. kitchen utensils
b. kitchen tools d. auxiliary equipment
____6. Type of flooring to avoid slipping and falling.
a. Mise en Place c. Slip-resistant materials
b. Specification d. Cooking equipment
____7. It is the distance in which the hand can grab or hold.
a. within reach c. systematize
b. mise en place d. positioned
____8. It is a term to describe for nit being cautious or careful.
a. careful c. carelessness
b. positioned d. within reach
____9. It describes ingredients in specific terms or description
a. mise en place c. kitchen utensils
b. within reach d. specification

TECHNOLOGY AND LIVELIHOOD EDUCATION 10 - COOKERY Page 14

____10. To make more acceptable by removing unpleasant or undesired features.
a. carefulness c. sanitize
b. within reach d. kitchen utensils

B. Give at least three examples of each of the following

1. Primary Cooking Equipment:
a. _______________________________________
b. _______________________________________
c. _______________________________________

2. Auxiliary Cooking Equipment

a. _______________________________________
b. _______________________________________
c. _______________________________________

3. Utensils Used in cooking all Types of Dishes

a. _______________________________________
b. _______________________________________
c. _______________________________________

C. Explain.
a. why is there a need to clean and sanitize kitchen tools and equipment before and after use?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________.

b. How important is mise en place in food preparation?

___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________

LESSON 1

LEARNING MODULE IN TLE 10

(COOKERY)

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