G9 Cookery Module 3

9
Technology and
Livelihood Education
Cookery
Quarter 1 – Module 3:
Tools and Equipment Needed in the
Preparation of Appetizers
What I Need to Know
This module was designed and written with you in mind. It is here to help you master how to
recognize kitchen premises to cleaned and sanitized. The scope of this module permits it to
be used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the
textbook you are now using.
The module contains only one lesson:
• Lesson 1 – Tools and Equipment Needed in the Preparation of Appetizers
• Lesson 2 –
• Lesson 3 –
• Lesson 4 –
• Lesson 5 –
What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the different types of tools and equipment needed in the preparation of appetizers. The scope
of this module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module contains only one lesson:

Lesson 1 –Identify Tools and Equipment Needed in the Preparation of Appetizers
After giving through this module, you are expected to:
1. identify tools and equipment needed in the preparation of appetizers;
2. give function of the different tools and equipment needed in the preparation of appetizers;
and
3. value the importance and function of the different tools and equipment needed in the
preparation of appetizers.
What I Know
Direction: Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. What is a tool used for removing zest or citrus peels in thin strips?
a. zester b. paring knife
c. French knife d. kitchen shear
2. Which knife is used for chopping, slicing and dicing?

a. paring knife b. French knife
b. cleaver knife d. butcher’s knife
3. The following are cutting tools used in preparing appetizers EXCEPT:

a. potato mashers b. kitchen shear
c. kitchen knife d. paring knife
4. Which type of tools is used for making butter curls?

a. peeler b. paring knife
c. butter curler c. kitchen shears
5. Which phrase best describes cutting or chopping board?

a. a kitchen utensil used as a protective surface on which to cut or slice ingredients
b. for keeping cold foods chilled for service
c. designed to press cooked ingredients
d. used for mixing thinner liquids
6. What is the purpose of using oven in preparing appetizers?
a. for chilling finished appetizer products
b. for baking foods or appetizers
c. for storing finished appetizers
d. for toasting ingredients
7. What is the difference between paring knife and French knife?

a. Paring knife is used to remove the skin covering of fruit and vegetables while French knife
is for chopping, slicing and dicing.
b. French knife is used for chopping ingredients while paring knife is used for slicing
ingredients.
c. French knife is used to remove the skin covering of fruit and vegetables while paring knife
is for chopping, slicing and dicing.
d. Paring knife is used for chopping ingredients while French knife is used for slicing
ingredients.
8. Which statement is NOT correct?

a. Measuring spoons are used for measuring dry and liquid ingredients in large quantity.
b. Measuring cups are used to measure dry ingredients. They come in various sizes and
volumes.
c. Glass measuring cup is usually transparent. It is smooth inside with the graduation mark
outside. This is used for measuring liquid ingredients like water and oil.
d. Mixing bowls are containers with smooth, rounded interior surfaces with no creases to
retain some mixture.
9. Which tool is used for mixing thinner liquids?

a. fork b. wire whisks
c. wooden spoon d. rubber spatula
10. Why do chefs prefer to use refrigerator or chiller when preparing appetizers?
a. To maintain freshness
b. To freeze the ingredients
c. To bake ingredients
d. To chill ingredients
Lesson COOKERY: Cleaned
and Sanitized Kitchen
5 Premises
What’s In
Activity1: Brain-Teasing Fun Game (Word Hunting)
This activity will give you an opportunity to review the past lesson.
Direction: In the puzzle below, form word/s about sanitation and disinfectants. Write your
answer in a separate sheet.
Guide Question:
What do you think are the types of sanitizers? disinfectants?
What’s New
Activity 2: Find Me!

Directions: In your test notebook, name all the kitchen tools and equipment
shown below.
What is It
Kitchen Tools and Equipment
Other Tools and Equipment used in Preparing Appetizers
What I Have Learned
Activity 4: Remember Me
Directions: Answer the questions using the words in the box.
9
Technology and
Livelihood Education
Cookery
Quarter 1 – Module 3:
Classification of Appetizers

G9 Cookery Module 3

Uploaded by

G9 Cookery Module 3

Uploaded by

9

The module contains only one lesson:

2. Which knife is used for chopping, slicing and dicing?

3. The following are cutting tools used in preparing appetizers EXCEPT:

4. Which type of tools is used for making butter curls?

5. Which phrase best describes cutting or chopping board?

7. What is the difference between paring knife and French knife?

8. Which statement is NOT correct?

9. Which tool is used for mixing thinner liquids?

Activity 2: Find Me!

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