TLE 9 (COMMERCIAL COOKING) 1

QUARTER 3

WEEK 5

Competencies Covered:
1. Identify tools and
equipment needed in
preparing dessert.

TOOLS, EQUIPMENT, AND

UTENSILS NEEDED IN
PREPARING
DESSERTS/SWEETS

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
TOOLS, EQUIPMENT, AND UTENSILS NEEDED
IN PREPARING DESSERTS/SWEETS

Get Started

It’s good to see you today. You’re going to work your way to learning new skills.

In this lesson, you will learn the tools and equipment needed in preparing dessert.

After going through this lesson, you are expected to:

- Identify tools and equipment needed in preparing dessert.

I know that you are excited to learn all these. Turn to the next pages and move
your way until the end of this lesson.

Good luck!

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Refreshed

NAME ME!

Identify the pictures of bread. Write your answers in your paper.

1. 2. 3.

4. 5.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1

Get Acquainted
Direction: Write the correct name of the tool/equipment given its uses and function
below. Write your answers in your paper.

Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,

baking powder, baking soda
2. Use to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.

3. Use for whipping eggs or butter, and for blending gravies,

sauces, and soups.
4. Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
5. They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or tags
from items
6. are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food
7. Used for mixing, creaming, beating and whipping
ingredients
8. chef's tools, use for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a roast or turkey

9. Used for creaming, stirring, and mixing. They should be

made of hard wood
10. A kitchen appliance used for cooking food.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Involve

Tools, Equipment, and Utensils needed in preparing desserts/sweets

Everyone should be familiar with the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
preparation of desserts. Each tools is designed to perform a specific job in the kitchen.

1. Measuring cup and spoon.. Individual measuring cup

for dry ingredients, glass measuring cup for liquid and
measuring spoon for ingredients used in small quantity.

2. Mixing bowl. Use for mixing ingredients. It comes in

different sizes. Small, medium, and large

3. Cans opener use to open food containers

4. Cutting board a wooden or plastic board where

fruits and vegetables are cut.

5. Double boiler – used when temperatures must be kept below boiling,

such as for egg sauces, puddings, and to keep foods warm without
overcooking.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
6. Funnels – used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic

7. Graters used to grate, shred, slice and separate foods such

as carrots, cabbage and cheese.

8. Kitchen Knives often referred to as cook's or chef's knife. Use

for peeling and slicing fruits and
vegetables

• Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits

• Spatula – used to level off ingredients when measuring and

to spread frostings

• Citrus knife – used to section citrus fruits. The blade has a

two-sided, serrated edge

• Paring knife – used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground
9. Kitchen Shears They are practical for opening food packages,
cutting tape or string to package foods or simply to remove labels
or tags from items.

10. Scraper- a rubber or silicone tools to blend or scrape the food

from the bowl; metal, silicone or plastic egg turners or flippers

11. Spoons – solid, slotted, or perforated. Made of stainless steel or

plastic, the solid ones are used to spoon liquids over foods and to lift
foods, including the liquid out of the pot

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
12. Temperature Scales - used to measure heat intensity. Different
thermometers are used for different purposes in food preparation –
for meat, candy or deep-fat frying.

13. Vegetable peeler. 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.

14. Whisks for Blending, Mixing used for whipping eggs or batter, and
for blending gravies, sauces, and soups. The beaters are made of
looped steel piano wires which are twisted together to form the
handle

15. Wooden spoons continue to be kitchen essentials because of their

usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood

16. Baking pan. One cannot bake without bakeware.

. Baking pans like loaf pans, cake pans, pie plates, baking sheets and
so on are necessary for baking.

Equipment
More complicated tools are called equipment. They may refer to a
small electrical appliance, such as a mixer, or a large, expensive,
poweroperated appliance such a range or a refrigerator.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
.

1.Refrigerators/Freezers are necessary in preventing

bacterial infections from foods.

2. Range a kitchen appliance used for cooking food.

3. Mixers. Used for mixing, creaming, beating

and whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer.

4. Blenders are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A blender is
a very useful appliance.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Informed

Cleaning is the process of removing food and

other types of soil from a surface, such as a dish,
glass, or cutting board. Cleaning is done with a
cleaning agent that Cleaning is the process of
As a rule, never use a piece of equipment until you are thoroughly familiar
removing food and other types of soil from a
with its operation and features.
surface, such as a dish, glass, or cutting board.
Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right
cleaning agent must be selected because not all
cleaning agents can be used on food-contact
surfaces.
removes food, soil, or other substances. The right
Get Ahead
cleaning agent must be selected because not all
cleaning agents can be used on food-contact
surfaces.

NAME ME!

Identify the pictures below. Write your answers in your paper.

1. 2. 3.

4. 5.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
Get Assessed

Direction: Write the correct name of the tool/equipment given its uses and function
below. Write your answers in your paper.

Tools/Equipment Uses and Functions

1. Use for measuring small quantity of ingredients like salt,

baking powder, baking soda
2. Use to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.

3. Use for whipping eggs or butter, and for blending gravies,

sauces, and soups.
4. Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
5. They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or tags
from items
6. are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food
7. Used for mixing, creaming, beating and whipping
ingredients
8. chef's tools, use for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a roast or turkey

9. Used for creaming, stirring, and mixing. They should be

made of hard wood
10. A kitchen appliance used for cooking food.

References

Home Economics- Commercial Cooking Learning Module pp. 196-200.

www.google.com/search-picture-tools and equipment
Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
SUMMATIVE #2

Hot or Cold?
Directions: Classify the following sandwiches either Hot or Cold sandwiches. Write
your answer in your paper.
1. Chicken Wraps sandwich ______________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _______________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _______________________

DIRECTION: Identify the types of bread being described below. Write your answer in your test

notebook.

_______________11. The most commonly used bread for sandwiches.

_______________12. Classic bread is nutritionally superior to wheat bread,

more compact and brown in color.

_______________13. Stronger tasting bread.

_______________14. Made from flattened, often unleavened bread.

_______________15. Are excellent choice for sandwich that comes in all sizes, shapes and

textures.

Department of Education
Division of Occidental Mindoro
 TLE 9 (COMMERCIAL COOKING) 1
_______________16. A flat bread with pocket that is perfect for stuffing.

_______________17. A very thin flat bread that is used for burritos and tacos.

_______________18. Breads raised by chemical action of baking powder.

_______________19. Unleavened cornmeal baked on a hot stone.

_______________20. A flat Italian bread cut into squares split and file.

Department of Education
Division of Occidental Mindoro