TLE/SPTVE 10

Quarter
3 Cookery/Food Technology

1
Cookery – Grade 10
Quarter 3– Module 1: Mise ‘en Place

First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer : Ester M. Eva
Editors : Jerwina V. See
Reviewers : Levan A. Mendoza (Technical)
Illustrator : Edison P. Clet
Layout Artist : Edison P. Clet
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
OIC-Assistant Schools Division Superintendent
Dr. Manuel A. Laguerta
Chief – Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City

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 Cookery 10/
Food Technology 10
10

Quarter 3
Self-Learning Module 1
Mise ‘en Place
Tools, Utensils and Equipment Used in
Preparing Seafood Dishes.

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Introductory Message

For the Facilitator:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on Tools,

Utensils and Equipment Used in Preparing Seafood Dishes.
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and

independent learning activities at their own pace and time. Further, this also aims
to help learners acquire the needed 21st century skills especially the 5 Cs, namely:
Communication, Collaboration, Creativity, Critical Thinking, and Character while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Moreover, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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 For the Learner:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on Tools,

Utensils and Equipment Used in Preparing Seafood Dishes.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an
active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Post test - This measures how much you have learned from
the entire module.

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 EXPECTATIONS

At the end of this session, the students should be able to;

A. Identify tools, utensils and equipment in preparing seafood dishes;
B. Prepare tools, utensils and equipment in preparing seafood dishes based on
standard; and
C. Value the importance of proper tools, utensils and equipment used in preparing
dishes.

PRETEST

I. Multiple Choice.
Direction: Read the following statement carefully and choose the word that has
described. Write the letter of your answer on your test answer sheet.

1. A mutli-purpose type of knife used to perform many different

kitchen tasks.
A. Butcher knife C. Cleaver knife
B. Chef knife D. Utility knife
2. Durable board made of wood, plastic or hard on which to place material
for cutting, chopping and slicing in food preparation.
A. Emery board C. Cutting board
B. Utility Tray D. Mixing bowl
3. Type of knife that comes in 4 and 7 inches in length, also known as mini
chef’s knife.
A. Butcher knife C. Cleaver knife
B. Chef knife D. Utility knife
4. Kind of blade utilized for isolating meat from bone, making filet fish, and
cutting up meat.
A. Chef knife C. Fillet knife
B. Boning knife D. Clam knife
5. Is a deep bowl that is particularly well suited for mixing ingredients
together in.
A. Emery board C. Cutting board
B. Utility Tray D. Mixing bowl

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II. Identification.
Directions: Identify the following tools, utensils and equipment and write your
answer on your test booklet.

1. 4.

2. 5.

1.

2.

3.

RECAP

I. Fill-in the blank to complete the statement.

1. Meat products must be stored in a ____________ to avoid food spoilage and

contamination.
2. When buying meats, you should first consider the __________.
3. When storing goods, __________ is your primary consideration when storing
goods.
4. The most common method of preserving meat is ______________.
5. Chicken breast belongs to ____________type of meat.

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 LESSON

Tools, Utensils and Equipment Used in Preparing Fish

and Seafood Dishes

Chef’s Knife- A mutli-purpose type of knife used to

perform many different kitchen tasks. It can be used for
mincing, slicing, and chopping vegetables, and cutting.

Utility Knife- type of knife that comes in 4 and 7

inches in length, also known as mini chef’s knife. It is
available in straight or serrated blade which is good for
cutting vegetables and meat.

Boning Knife- kind of blade utilized for isolating meat

from bone, making filet fish, and cutting up meat. It is
likewise can be utilized instead of a paring blade for
stripping and cutting vegetables.

Cleaver- it is the biggest and heaviest kind of blade in

the kitchen. It has wide and heavy sharp edge and is
valuable for beating cooked or uncooked meat, poultry
and fish, and pulverizing garlic.
Fillet knife- this edge is progressively thin, expected to
cut small fish cuts in a versatile way.

Clam Knife- a kitchen utensil that is utilized to open

hard shell of a shellfish so as to get the meat out. this
blade has adjusted, short cutting edge inclined edge
that can be embedded into the firmly shut shell.

Oyster Knife- this knife is shorter and sturdier, with a

pointed tip for boring into the shell hinge to pop it
open.

Kitchen Shears- a pair of scissor specifically made for

food preparation that can used also for cutting and
trimming fins and tails of fish.

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A turner is used to turn or flip cooked food

A grater, also known as shredder, is a kitchen utensil

used to grate foods into fine pieces.

A kitchen utensils that is most used to strain liquids

away from other ingredients and sift fine ingredients
away from larger ingredients usually made from
materials such as metal, nylon or cloth.

A mixing bowl is a deep bowl that is especially

appropriate for mixing ingredients together in. These
come in numerous materials, for example, hardened
steel, earthenware, glass, and plastic.
Cutting Board- durable board made of wood, plastic or
hard on which to place material for cutting, chopping
and slicing in food preparation.

Utility Trays. A kitchen utensil made to help

organize other kitchen utensils, create supplies,
apparatuses and other things. Normally made of sturdy
light and materials, for example, plastic or hard elastic,
aluminum and stainless and is perfect to fit in the
drawers.

Frying pan- also known as skillet. It is a flat-

bottomed pan used for frying, searing, and browning
foods.

Stock pot is generally used to make stock or broth,

which can be the reason for cooking increasingly
complex menus. It is a wide pot with a level base,
straight sides, a wide opening to the full width of
the pot, two handles on the sides, and a lid with a
handle top.
Steamer- also known as a steam cooker. It is used to
cook food by steaming method.

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 Grill- an equipment used for grilling fish, seafood ,
meat and vegetable dishes. Grills use charcoal or wood,
propane gas and power to prepare the food. Utilizing
wood or charcoal makes smoke and changes the aroma
of the food.
Microwave oven - a kitchen equipment that warms
and prepares food by the use of radiation in the
electromagnetic range in a short period of time and
keep up the nutrients in food.
Gas Stove- a fundamental kitchen equipment that
needs to control the warmth after turning on a burner
or the stove in preparing food.

Oven- a chamber or compartment used for cooking,

baking, heating, or drying food.

Freezer- is a storage for big items that needs to be

frozen like meat, solidified fruits and vegetables, ice
cream, and bread, just as extras, for example, soup,
bean stew, meals, and heated products for longer times
and prevent food spoilage and contamination.

A refrigerator is a machine for keeping beverages and

nourishments chilled or cold to delay time span of
usage or prevent food breakdown.

ACTIVITIES
I. Identification. Identify the following tools, utensils and equipment. Write your
answer on your test booklet.

1. 2. 3.

4. 5.

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II. Crossword Puzzle

WRAP – UP

Directions: Answer briefly.

Situation 1- Your are tasked to prepare Bangus with Tausi for your family dinner
for today. What are the tools and utensils you need to prepare? Enumerate.
Answer:__________________________________________________________________________
__________________________________________________________________________________

Situation 2- Properly cut and sliced meat, fish and vegetables is required in
preparing any dish. How are you going to achieve proper or neat cuts and slices for
you dishes?
Answer:__________________________________________________________________________
__________________________________________________________________________________

Situation 3- One of the standard in the kitchen is to use different cutting boards for
meats or fish and fruits or vegetables. Why it is important NOT to use one chopping
board for all ingredients needs to chop or cut?
Answer:__________________________________________________________________________
________________________________________________________________________________

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 VALUING

1. Why it important to to use right tools, utensils and equipment in preparing

dishes? Give atleast 3 reasons.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

POST TEST

I. Multiple Choice.
Directions: Read the following statement carefully and choose the word that has
described. Write the letter of your answer on your test answer sheet.

1. A pair of scissor specifically made for food preparation that can used also
for cutting and trimming fins and tails of fish.
A. Kitchen shears C. Peeler
B. Can opener D. Strainer
2. A kitchen utensil used to grate foods into fine pieces.
A. Kitchen shears C. Mixing bowl
B. Grater D. Strainer
3. An equipment used for grilling fish, seafood , meat and vegetable dishes
A. Grill C. Freezer
B. Steamer D. Refrigerator
4. A storage for big items that need to be frozen.
A. Grill C. Freezer
B. Steamer D. Refrigerator
5. A machine for keeping beverages and nourishments chilled or cold to
delay time span of usage or prevent food breakdown.
A. Grill C. Freezer
B. Steamer D. Refrigerator

II.Name the following tools, utensils and equipment. Write your answer on your test
booklet.

1. 2. 3.

4. 5.

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 KEY TO CORRECTION

Pre-test Post-test
II. II. I. II.
1. B 1. oyster knife 1. A 1. stock pot
2. C 2. clever knife 2. B 2. fillet knife

3. D 3. grill 3. A 3. turner

4. B 4. strainer 4. C 4. refrigerator
5. D 5. Kitchen shears 5. D 5. utility knife

Recap Activities
1. Freezer I.

2. Quality 1. Gas stove 4. Boning knife

3. Expiration 2. Clam knife 5. Grill

4. Freezing 3. Steamer

5. White I. Crossword Puzzle

1. Refrigerator 8. Kitchen shears

2. Freezer 9. Turner
3. Oven 10. Clam knife

4. Boning knife 11. Fillet knife

5. Mixing bowl 12. Steamer

6. Cleaver 13. Cutting board

7. Kitchen shears 14. Frying pan

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 R E F E R E N CE S

Teaching Guide(TG)_Cookery G10.pdf

https://healthykitchen101.com/types-of-kitchen-knives/

https://www.google.com/url?sa=i&url=https%3A%2F%2Fshopee.ph%2FP
ortable-BBQ-Griller-
i.46931447.2351734010&psig=AOvVaw0x10hvQs8mPnsyIUGQDk7P&ust
=1591941093584000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCIDG
nO2I-ekCFQAAAAAdAAAAABAD

https://simple.wikipedia.org/wiki/Grill_(cooking)

https://www.google.com/url?sa=i&url=https%3A%2F%2Fen.wikipedia.or
g%2Fwiki%2FMicrowave_oven&psig=AOvVaw0NtI5qF44FZgf38nVlb53_&u
st=1591941187815000&source=images&cd=vfe&ved=0CAIQjRxqFwoTCPj
wypqJ-ekCFQAAAAAdAAAAABAD

https://daneelyunus.com/2017/06/10/what-are-the-uses-of-microwave-
oven/#:~:text=A%20microwave%20oven%20is%20a,a%20different%20vari
ety%20of%20foods.

https://en.wikipedia.org/wiki/Food_steamer#:~:text=A%20food%20steam
er%20or%20steam,of%20cooking%20is%20called%20steaming.

https://www.wikipedia.org/

https://www.google.com/
https://brainly.ph/question/598454

https://www.foodnetwork.ca/kitchen-basics/blog/top-5-kitchen-
utensils-for-any-home-cook-21908/
https://www.hunker.com/12545823/difference-between-tools-utensils

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