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TLE
Cookery
Quarter 1– Module 2:
Tools, Utensils
, and Equipment
Needed in Egg Preparation
(Week2)
What I Need to Know

This module was designed and written to help you in your self-learning activity. It
is here to help you master the nature of the Tools, Utensils, and Equipment Needed
in Egg Preparation. The scope of this module is to have a thorough understanding
of each tool, utensils, and equipment needed in egg preparation. The language and
activities prepared the diverse vocabulary level and capacities of the students. The
lessons are arranged to follow the standard sequence of the course.

This module will discuss Lesson 1 on Tools, Utensils, Equipment Needed in Egg
Preparation.

At the end of the module you should be able to:

1. describe the kitchen tools, utensils, and equipment needed in egg preparation;
2. identify the name of the kitchen tools, utensils, and equipment in the egg
preparation;
3. promote practices of cleaning, sanitizing kitchen tools, utensils, and
equipment; and
4. influence others to appreciate the value of kitchen tools, utensils, and
equipment in food preparation.

What I Know
Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Instructions. Write the letter of your answer.

______1. A small implement (tool) used to brush the surface of unbaked pastries or
cookies with egg white, egg yolk, or glaze.
A. Channel Knife C. Pastry Brush
B. Colander D. Sieve
______2. A small hand tool used generally in decorative works such as making
garnishes.
A. Channel Knife C. Pastry Brush
B. Colander D. Sieve
______3. A screen-type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
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C. Channel Knife C. Pastry Brush
D. Colander D. Sieve

______4. A miniature Baine Marie with an upper dish containing indentations each
sized to hold an egg or contains a separate device for poaching.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
______ 5. Heavy-based frying is usually of cast iron or copper, with rounded sloping
sides used exclusively for omelets and never washed after use but cleaned
with absorbent paper.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
______ 6. A device with loops of stainless-steel wire fastened to a handle. It is used
for blending, mixing, whipping eggs or batter, and blending gravies, sauces,
and soups.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
______ 7. A broad-bladed implement bent to keep the handoff hot surfaces. It is
used for turning and lifting eggs, pancakes, and meat on griddles, grills,
sheet pans, and the likes and used to scrape and clean griddles.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
______ 8. A handheld mixer usually comes with various attachments including a
whisk attachment for whisking cream, batters and egg whites, and sugar.
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven
______ 9. A chamber or compartment used for cooking, baking, heating, or dying.
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven
______ 10. These containers have a smooth, rounded interior surface with no grease
to retain some mixture and are used for mixing ingredients.
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven

What’s In

Now let me see if you still remember what you learned from your last lesson. Let
me ask you these questions:

1. What are the safety measures that need to be observed when working in the
kitchen?
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2. What are the things in the kitchen do you need to observe safety measures?

What’s New

Please read the information below. While reading, take note of the process of
cleaning, sanitizing kitchen tools, utensils, and equipment.

Cleaning and Sanitizing Kitchen Tools, Utensils, and Equipment

A. Kitchen Utensils
• Cutting Tools:
1. Sharpen knives often with a sharpening steel and occasionally with a stone.
2. Dry knives after washing, especially the ones made of carbon steel.
3. Do not cut food directly on a metal surface.
4. Use kitchen knives only for cutting food.
5. Wash thoroughly in hot water and mild soap and dry thoroughly with a
clean towel.
6. When washing knives in three compartment sinks, leave the knife on the pre
scrape area for safety.
7. When drying a knife, do not leave the knife's edge in a manner that can be
harmful.
8. Clean carefully to ensure the platting is not scratched or worn off. 9. Never
allow a wooden-handed knife to soak in water.

B. Kitchen Tools
A. Cutting Boards:
1. The kitchen cutting board is often used, which means that it gets a lot of
exposure to bacteria.
2. After using the cutting board to slice, dice, or chop all kinds of meat, use a
metal
3. scraper or spatula to scrape away any remaining bits of food.
4. Scrub the board with hot, soapy water thoroughly. Allow the board to air
dry.
5. Wet the stained area with water and sprinkle it with salt.
6. Rinse the salt from the cutting board with clean water

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7. Use a clean nylon scrubbing sponge to scrub the paste on the stained area of
the cutting board.
8. Rinse the area clean with running water.
9. Rinse the board clean, wipe with a dry cloth.
10.Plastic and wooden cutting boards can be sanitized using a diluted liquid
chlorine bleach solution. 10. Vinegar can be used as a replacement for a
bleach solution.

C. Kitchen Equipment
B. Refrigerator:
1. Take all your food out of the fridge. Place it on a table or counter so the
refrigerator is completely emptied.
2. Throw out aged, moldy, or inedible food, bagging securely to prevent leakage
or mold distribution.
3. Wash the shelving, drawers, and other surfaces by hand.
4. Wipe the inside of the refrigerator with your preferred cleaning solution.
5. Dry off the shelving before putting it back in the refrigerator.

What is it
Did you enjoy reading the information provided for you?

Are you ready to answer the questions? Let’s try...

1. Based on your readings, what are the ways of cleaning, sanitizing kitchen
tools, utensils, and equipment?
2. Can you describe the steps in cleaning, sanitizing kitchen tools, utensils,
and equipment?
3. What are the different steps or processes of cleaning and sanitizing kitchen
tools, utensils, and equipment? 4. Are cleaning and sanitizing kitchen tools,
utensils, and equipment important?

In preparing food like eggs, there are different kitchen tools, utensils, and
equipment that can be used. These are categorized under tools, utensils, and
equipment. Kitchen tools are channel knife, colander, offset spatula, pastry brush,
rubber spatula or scraper, sieve, spoons, wire whip, or whisk. Kitchen utensils are
egg poacher, omelet pan, measuring cup, kitchen bowl. Kitchen equipment: oven,
electric mixer, refrigerator.

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Do you want to see how each kitchen tool, utensils, and equipment are used in the
kitchen? Okay, let me show you…

Kitchen Tools, Utensils, and Equipment Needed in Egg Preparation

KITCHEN TOOLS
1. CHANNEL KNIFE It is a small hand tool used generally
in decorative works such as making
garnishes.

A perforated bowl of varying sizes

made of stainless steel, aluminum, or
plastic to drain, wash, or cook
ingredients from the liquid.
2. COLANDER
3. A broad-bladed implement bent to
keep your hands-off hot surfaces. It is
used for turning lifting eggs,
pancakes, and meats on griddles,
grills, sheet pans.

OFFSET SPATULA

4. PASTRY BRUSH
It is a small implement used to brush
the surface of pastries or cookies with
egg white, egg yolk, or glaze.

5. RUBBER SPATULA OR SCRAPER A broad flexible plastic or rubber

scraper, that is rectangular in shape
with a curve on one side. It is used to
scrape off all the contents of bowls
and pans from the sides and fold in
beaten eggs in batter or whipped
cream.
6. SIEVE
It is a screen-type mesh supported by
a round metal frame used for sifting
dry ingredients like starch and flour.

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7. SPOONS
Solid, slotted, and perforated spoons
are large, long-handled spoons with
holes in the bowl used to remove
larger particles from liquids.

8. WIRE
WHISK A device with loops of stainless-steel
wire fastened to a handle. It is used
for blending gravies, sauces, and
soups.

KITCHEN UTENSILS
1. EGG POACHER
A miniature Baine Marie with an
upper dish coating indentation each
sized hold an egg or contains separate
devices for poaching.

2. OMELET PAN A heavy base frying usually of cast

iron or copper, with rounded sloping
sides, used exclusively for omelets
and never washed after used but
cleaned with absorbent paper.

3. MEASURING
CUPS
A kitchen utensil used for measuring
ingredients.

4. MIXING These containers have smooth,

BOWL rounded, interior surfaces with no
creases to retain some mixture and
are used for mixing ingredients.

KITCHEN EQUIPMENT
1. OVEN

A chamber or compartment used for

cooking, baking, heating, or drying

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2. ELECTRIC MIXER
A hand-held mixer which usually
comes with a various attachment
including a whisk attachment for
whisking creams, batters and egg
whites, and sugar.

3. REFRIGERATOR

It is a compartment where you store

food at a cool temperature.

What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________ Module No: ____________
Name of Activity: What’s More Date: __________________

Activity 1. Directions: Choose the letters of your answer.

1. It is used in scraping the ingredients down from the sides of the mixing
bowls, what is it?
A. Spoon C. Rubber scraper
B. Sieve D. Colander
2. It is used to make whisk vigorously to make a light and fluffy mixture, or stir
thin sauces, and batters, what is it?
A. Mixer C. Pastry blender
B. Wire whisk D. Spatula
3. It is a large bowl with holes. It drains liquids away from foods like cooked
pasta.
A. Colander C. Egg poacher
B. Mixing bowl D. Whisk
4. These utensils measures ingredient.
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A. Measuring cup C. Spatula
B. Colander D. Cup
5. A versatile tool in the kitchen that helps to hold and prepare food. A well
suited tool for mixing ingredients.
A. Colander C. Mixing bowl
B. Electric mixer D. Sieve

Activity 2. Directions. Identify each description whether it is a tool, utensil, or

equipment.

_____________1. An appliance that stores food at a cold temperature.

_____________2. A container is rounded, with no creases in the surface and can hold
mixture.
_____________3. It is used in preparing pan cakes, meats on griddles this is ideal to
use for lifting and turning.
_____________4. It is used in making garnishes. You need to use this as an
implement for decorative works.
_____________5. It is an ideal appliance for cooking, baking, heating, and drying.

What I Have Learned

Please do not forget to write the following on your answer sheet:
Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: What I Have Learned Date: ______________________

Directions: Answer the following questions.

1. Can you describe the kitchen tools, utensils, and equipment used in preparing
fried eggs?
______________________________________________________________________________
______________________________________________________________________________
2. What will you do to clean and sanitize, kitchen tools, utensils, and equipment?
______________________________________________________________________________
______________________________________________________________________________
3. How can you help others to understand the value of kitchen tools, utensils, and
equipment?
______________________________________________________________________________
______________________________________________________________________________
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What I Can Do
Please do not forget to write the following on your answer sheet:
Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: What I Can Do Date: ______________________

Directions: list the different kitchen tools, utensils, and equipment you can find in
your kitchen. Write its name and the corresponding descriptions. You are provided
with the format below as your guide.

Name of Kitchen Tools, Utensils, Description

and Equipment

1.

2.

3.

4.

5.

6.

7.

8.

10.

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Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: Assessment Date: ______________________

Directions: Write the letter of your answer.

1. A garnishing tool that does not look like a knife but with a sharp cutting
edge.
A. Channel Knife C. Pastry Brush
B. Colander D. Sieve
2. A utensil consisting of a wire or plastic mesh held in a frame, used for
straining solids from liquids.
A. Channel Knife C. Pastry Brush
B. Colander D. Sieve
3. Cooking utensils used to spread butter, oil, or glaze on food.
A. Channel Knife C. Pastry Brush
B. Colander D. Sieve
4. An enclosed compartment for heating, baking, roasting foods, or drying
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven
5. A tool used for mixing ingredients that are powered by electricity.
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven
6. A tool used when poaching eggs, come in a variety of purposes such as
individual cups, or connected cups.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
7. A cup that has markings for measuring ingredients.
A. Electric Mixer C. Mixing Bowl
B. Measuring Cup D. Oven
8. A cooking pan that is usually slightly sloped on the side to make it easier
to flip an omelet.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk
9. Most homemakers preferred to use it especially in whipping sauces and
butter in pans.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk

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10.It has a small handle and is made of rubber or plastic and can be used for
scraping A hot surface of a bowl.
A. Egg Poacher C. Omelet Pan
B. Offset Spatula D. Wire Whisk

Additional Activity

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: Additional Activity Date: ______________________

Directions. Identify the names and their uses and functions of the illustrations
provided below.

Illustrations/Pictures Their Uses or Functions

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1.

2.

3.

4.

5.

6.

7.

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8.

9.

10.

Answer Key

. Offset spatula 10 Equipment . 5

. Omelet pan 9 . Utensil
4
. Wire whip/Whisk 8 . Utensil
3
. Electric mixer
7 . Tool2
.Strainer/Sifter
6 . Equipment1
measuring cup Activity #2
cup/Liquid
. Measuring 5 .C 5
bowl
. Mixing4 . D4
. Rubber scraper 3 .A 3
. Egg poacher 2 B2
. Oven1 . C1
Activity#1
Additional
y Activit ore
’s M
What

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References
K-12 Cookery 10 Module

Online Sources:

https://www.slideshare.net/yanyanpalangue7/cleaning-and-sanitizing-
kitchentools-and-equipment
https://quizizz.com/admin/quiz/585a761a7b2af36c0b29dc34/kitchen-utensils#
https://brainly.ph/question/907825 https://www.wordnik.com/words/oven
https://tinyurl.com/y2eykgyq
https://www.collinsdictionary.com/amp/english/electric-mixer
https://www.merriam-webster.com/dictionary/measuring%20cup

https://www.google.com/amp/s/www.chicagotribune.com/consumer-reviews/
snsbestreviews-kitchen-the-best-omelette-pan-20190926story.html
%3foutputType=amp https://tinyurl.com/y52w9vhg
https://www.collinsdictionary.com/amp/english/scraper
https://bakingbites.com/2009/09/what-is-an-offset-spatula/

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