Professional Documents
Culture Documents
Commercial Cooking 7
Table of Contents
Guide Card
Activity Card
Assessment Card
Enrichment Card
Answer Card
Reference Card
Page
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GUIDE CARD
What is this SIM about?
Welcome to the World of Cooking
This SIM is about Commercial Cooking which leads you to National
Certificate Level II (NC II).
Commercial cooking is simply cooking for
other people, provided that they'll be
compensated for the service rendered. Examples
are cooking in restaurants, cafeterias, canteens
etc.
Well, I hope that with the use of this SIM, you will be able to do LO 1:
utilize kitchen tools and equipment properly. Reinforcing your skills with
the kitchen tools and equipment at home will make you understand better
this SIM.
ACTIVITY CARD
Kitchen Race 1
Direction: Identify the kitchen tools and equipment based
on the picture being shown below. Write your answers on
it.
ACTIVITY CARD
Kitchen Race 2
Direction: In a group, match column A to Column B based
on the uses of kitchen tools and equipment. Write your
answers before each number.
Column A
1. It is the most popular, lightweight,
attractive and less expensive materials of
kitchen
utensils and equipment.
2. A more complicated tool that may refer to a
small electrical appliance.
3. A kitchen tool which is specifically
designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate
foods.
5. A must for all types of kitchen tasks, from
peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as
cook's or chef's tools.
6. It is used to measure solids and dry
ingredients.
7. These are used to measure smaller
quantities of ingredients
A rubber or silicone tools to blend or scrape
the food from the bowl
9. A special coating applied to the inside of
some aluminum or steel pots and pans that
helps food from not sticking to the pan.
10. A kitchen essentials used for creaming,
stirring, and mixing that made of a hard
wood.
Column B
A. Teflon
B. Grater
C. Aluminum
D. Measuring spoon
E. Kitchen Knives
F. . Equipment
G. Scraper
H. Measuring Cup for Dry
Ingredients
I. Wooden spoon
J. Garlic presser
ACTIVITY CARD
Kitchen Puzzle
Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when buying them.
The job of cooking requires specific tools, utensils, and equipment for proper and efficient
preparation of food. Each piece has been designed to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of kitchen utensils and
equipment commonly found in the kitchen.
Direction: Encircle the kitchen tools and equipment in the puzzle. Then give the uses
on each terms with the use of a cooking dictionary or any related resources.
C
A
S
T
I
R
O
N
M
B
W
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G
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M
F
P
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N
B
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Aluminum
Stainless Steel
Ceramic and heat proof glass
Baster
Can Opener
Dredgers
Double Boiler
Funnels
Garlic Press
Measuring Spoon
Shears
Microwave
Blenders
S
N
A
D
J
I
S
E
E
D
P
I
G
R
N
E
R
D
L
S
B
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F
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A
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F
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J
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G
G
B
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A
T
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J
J
D
S
H
P
H
C
T
E
E
Glass
Teflon
Colanders
Emery Boards
Graters
Pasta Spoon
Tongs
F
L
I
P
P
E
R
G
H
K
K
H
K
J
S
H
R
A
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F
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C
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B
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J
F
F
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D
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B
L
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B
O
I
L
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R
S
E
N
U
L
Cast Iron
Egg Beater
Plastic and Hard Rubber
Cutting Boards Ladle Whisks
Flipper
Vegetable Peeler
Knives
Wooden Spoon
Potato Masher Freezers
E
M
E
R
Y
B
O
A
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D
S
S
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D
N
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B
P
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B
B
E
R
ACTIVITY CARD
Picture
Kitchen Tools
and Equipment
Uses
1.
2.
Colander
3.
4.
5.
Flipper
ACTIVITY CARD
Kitchen Demonstration
Direction: The class will be divided into 4 groups.
Each group will prepare to demonstrate the proper use of
kitchen tools and equipment. They will be evaluated through a
rubric below:
Demonstrated and identified 15 kitchen utensils
Demonstrated and identified 14 kitchen utensils
Demonstrated and identified 13 kitchen utensils
Demonstrated and identified 12 kitchen utensils
Demonstrated and identified 11 and below kitchen utensils
Name:
Date:
Score:
Score/ Rate
100
95
90
85
80
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
ASSESSMENT CARD
Kitchen test
Direction: Direction: On the third column draw a star if the statement/s in column A match
with column B and if not write the correct word/s that best describe the statement/s .
A
1. It is the most popular material used for tools and
equipment, but is more expensive.
B
Aluminum
Glass
Colanders
Scraper
Flipper
Serving spoons
Pastry blender
Temperature scales
10
ENRICHMENT CARD
Name:
Date:
Score:
Score/ Rate
100
95
90
85
80
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
11
ANSWER CARD
12
1. Aluminum
2. Equipment
3. Garlic presser
4. Grater
5. Kitchen Knives
Activity 3: Explain
C
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F
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13
Activity 4: Expand
Picture
Kitchen Tools
and Equipment
1.
Kitchen Knife
2.
Colander
Uses
3.
Rotary Egg
Beater
4.
Potato Masher
5.
Flipper
Activity 5: Examine
Answers vary
Assessment Time: Extend
1. Stainless steel
2. Plastic and hard rubber
3.
4. Spatula
5.
6.
7.
8. Serving tongs
9. Whisks for blending, mixing
10.
Reference Card
Book
Skills for a Lifetime in TLE 7
Internet
Retrieved from: http://www.answers.com/Q/What_is_commercial_cooking
Retrieved on: October 31, 2015
Retrieved from: http://www.answers.com/Q/What_is_7es?
Retrieved on: October 31, 2015
Retrieved from: http:/www.googleimages.com
Retrieved from: October 31, 2015
Unpublished
K to 12 Learners Module Commercial Cooking 7
K to 12 Teachers Guide Commercial Cooking 7
K to 12 Curriculum Guide Commercial Cooking 7
Congratulations!
Job well done students.
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