9
11
TLE – H.E.- COOKERY
Quarter 4 – Module 1:
PREPARE SALAD DRESSING
“Perform Mise en Place”
0
TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 1: Prepare Dessert and Sweet Sauces: Perform Mise en Place
First Edition, 2020
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Maricel E. Obaňana
Editor: Dawn T. Tuban
Reviewers: Dawn T. Tuban, Ivah Mae C. Estoconing
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Management Team: Senen Priscillo P. Paulin, CESO V
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Nilita L. Ragay EdD
Antonio B. Baguio, Jr. EdD
Printed in the Philippines by ________________________
Department of Education –Region VII Schools Division of Negros Oriental
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9
TLE
Quarter 4 – Module 1:
PREPARE SALAD
DRESSING
“Perform Mise en Place”
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. 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.
LO 1. Perform mise en place
After going through this module, you are expected to:
1. Evaluate tools and equipment needed in the preparation of salad and
dressing;
2. Clean, sanitize, and prepare tools, utensils, and equipment based on
the required tasks; and
3. Identify the characteristics of desserts.
1
What I Know
MULTIPLE CHOICE
Direction: Read each item carefully. Choose the LETTER of the correct answer and
write this on your notebook.
1. This is used to level off ingredient when measuring and to spread frostings.
A. spatula
C. paring knife
B. citrus knife
D. fruit and salad knife
2. This is often referred to as cook’s or chef’s knife. This is used for peeling and
slicing of vegetables.
A. citrus knife
C. paring knife
B. kitchen knife
D. fruit and salad knife
3. This is used to scrape vegetables, such as carrots and potatoes and to peel
fruits.
A. spatula
C. vegetable peeler
B. kitchen knife
D. citrus knife
4. This is a French term which means setting everything in place and organizing all
the materials and ingredients before preparing food.
A. Mise en Place
C. Miss in Place
B. Mis in Plas
D. Mis en Place
5. This refers to the more complicated tools.
A. utensils
C. equipment
B. materials
D. supplies
6. Which of the following tools is used for whipping eggs or butter, and for blending
gravies, sauces, and soups?
A. grater
C. whisks
B. spatula
D. scraper
7. This is a type of dessert that is smooth frozen mixture of milk, cream, sugar,
flavorings, and sometimes eggs.
A. whipped cream
C. ice
B. ice cream
D. None of the above
8. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture.
C. Do not crowd the plate.
B. Make garnishes edible.
D. Use monotype of plate.
2
9. Which of the following sanitary practices is true in storing desserts?
a. Wash utensils and equipment thoroughly.
b. Keep away from food when you are ill.
c. Store foods and ingredients in a dry place.
d. All of the above
10. This is another excellent dessert that is ready to serve. It is made in all parts of
the world from variety of milks from cow, goat, and sheep.
a. Fruits
b. Cheese
c. Cream
d. Butter
3
Lesson
1
PREPARE DESSERT
AND SWEET SAUCES
“Perform Mise en Place”
Dessert is usually a sweet course or dish (as of pastry or ice cream) commonly
served at the end of a meal.
The term dessert can apply to many confections, such as biscuits, cakes,
cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and
tarts. Fruit is also commonly found in dessert courses because of its naturally
occurring sweetness.
Notes to the Teacher
This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that
would lead to the activities and assessment. Some activities
may need your own discretion upon checking, or you may
use rubric of provided. Please review the activities and
answer keys, and amend if necessary.
What’s In
Direction: Answer the following questions on your notebook.
I.
II.
Why is it important to clean and sanitize cooking tools and utensils?
What are the things to be considered before preparing desserts and sweet
sauces?
4
What’s New
Introductory Activity: Call Me!
Direction: Identify the different kitchen tools and utensils in preparing desserts
and sweet sauces. Write your answer on your notebook.
1.
3.
4.
2.
5.
Questions:
1. How did you find the activity?
2. Was it easy for you to identify the tools/utensils in preparing salad?
Why or Why not?
3. Do you know how to use each one of them?
5
What is It
Mise en Place is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing food.
Tools, Equipment, and Utensils needed in preparing desserts
TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING DESSERTS
Everyone
be familiarwith
with
thethe
tools,
equipment
utensils needed inand
preparingutensils needed in
Everyone
should
be should
familiar
tools, and
equipment,
Tools,
Equipment,
and
Utensils
needed
in preparing
desserts
preparing desserts.
Even
pastry
must
these
tools, utensils, and
desserts. Every
pastry chef
must havechef
these tools,
utensils,have
and equipment
for efficient
Tools,
Equipment,
andwith
Utensils
needed
in preparing
desserts
equipment
for
efficient
preparation
of
desserts.
Each
tool
is
designed
Everyone
should
be
familiar
the
tools,
equipment
and
utensils
needed
in
preparing to perform
preparation of desserts. Each tools is designed to perform a specific job in the kitchen.
desserts.
Every
pastry
chef must have these tools, utensils, and equipment for efficient
a specific
job in
the
kitchen.
Everyone
should be
familiar
tools, equipment
anda utensils
in preparing
preparation
of desserts.
Each
toolswithis the
designed
to perform
specificneeded
job in the
kitchen.
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
MEASURINGpreparation
CUPS ofAND
SPOONS.
measuring
for dry ingredients,
desserts.
tools isIndividual
designed to perform
a specific job incup
kitchen.
1. Measuring
andEach
spoon.
Individual
Measuring
cupmeasuring
for dry ingredients,thespoon
glass
glass measuring
cup forcupliquid
ingredients,
and
for ingredients
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.
used in small quantity.
measuring
cup for liquid
andspoon.
measuring
spoon
for ingredients
in small quantity.
1. Measuring
cup and
Individual
Measuring
cup for used
dry ingredients,
glass
measuring cup for liquid and measuring spoon for ingredients used in small quantity.
2. Mixing2. bowl.
mixing
ingredients.
It comes
Small,medium,
medium,
MixingUsed
bowl.for
Used
for mixing
ingredients.
It comesinindifferent
different sizes.
sizes. Small,
MIXING
These
areforused
for mixing
It medium,
comes in different
Mixing
bowl. Used
mixing ingredients.
It comesingredients.
in different sizes. Small,
andBOWLS.
largeand2.large
sizes. Small, medium,
and large and large.
CANS/BOTTLES/CARTOON
OPENER.
are
usedwithtoa smooth
open a food tin,
3. Cans, bottles, cartoons opener
used to openThese
a food tin,
preferably
preferably
with
a
smooth
operation,
and
comfortable
grip
and
turning
comfortable
gripused
and turning
knob.
3. Cans,operation,
bottles, and
cartoons
opener
to open
a food tin, preferably with a smooth knob.
operation, and comfortable grip and turning knob.
3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob.
6
4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.
4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.
CUTTING BOARD. A wooden or plastic board where fruits and vegetables can be 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.
6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or of
plastic.
DOUBLE BOILER. Used when temperatures must be kept below boiling, such as for egg.
5. Double boiler – used when temperatures must be kept below boiling, such as
sauces, puddings, and to keep foods warm without overcooking.
5. Double boiler – used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.
6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminiu
6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or of
plastic.
plastic.
FUNNELS. Used to fill jars, made of various sizes of stainless steel or aluminium.
7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and
GRATERS. Used to grate, shred, slice, and separate foods such as carrots, cabbage,
cheese.
and cheese.
7. Graters - used to grate, shred, slice and separate foods such as carrots, cabb
cheese.
8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing
fruits and vegetables.
8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing
7
fruits and vegetables.
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
sectioton prepare
citrus fruisalts.adThe
bladevegetabl
has a etwo-si
Fruit andknifesalad– used
knifeto- used
greens,
s, andded,
fruitsserrated

Fruit and salad knife
edge - used to prepare salad greens, vegetables, and fruits

 Spatula
level off ingredients when
measurimeasuring
ng and to spread frostiand
ngs to spread frostings
Spatula – used to
level– used
off toingredients
when

 Paring knife – used to core, peel, and section fruits and vegetables. Blades are
Citrus knife – used
has a two-sided, serrated
 short,
Citrusto
knifesection
– used
on citrus fruifruits.
ts. The blaThe
de has a blade
two-sided, serrated
concave
with holto lsecti
owcitrus
ground.
edge

edge
Kitchen Shears.
They barepeel,
practical and
for openisection
ng food packages,
cutting tape
or strivegetables.
ng
Paring knife –9.used
to core,
fruits
and
Blades are

Paring
knife
–
used
to
core,
peel
,
and
secti
o
n
frui
t
s
and
vegetabl
e
s.
Bl
a
des
are
short, concave towith
hollow
package
foods ground.
or simply to remove labels or tags from items.
short, concave with hollow ground.
9. Kitchen Shears. They bare practical for opening food packages, cutting tape or string
bare practical
for opening
cutting
tape or
toKITCHEN
packageSHEARS.
foods They
or simply
to remove
labelsfood
or packages,
tags from
items.
9.
Kitchen
Shears.
They
bare
practi
c
al
for
openi
n
g
food
packages,
cutti
n
g
tape
or
stri
n
g
string to package foods or simply to remove labels or tags from items.
to package foods or simply to remove labels or tags from items.
10. Scraper- a rubber10.orScrapersilicone
tos blend
or scrape
a rubber ortools
silicone tool
to blend or scrape
the food fromthe
the bowlfood
; metal,from the bowl; metal,
silicone or plastic egg siturners
licone or plastior
c eggflippers
turners or flippers
SCRAPER. A rubber or silicone tool to blend or scrape the food from the bowl.
10. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal,
silicone or plastic egg turners or flippers
8
11. Spoons or
– soliperforated.
d, slotted, or perforated.Made
Made of stainoflessstainless
steel or plastic, thesteel
solid ones or plastic, the solid ones
11. Spoons – solid, slotted,
are used to spoon liquids
andandto
are usedover
to spoon lfoods
iquids over foods
to liftlift
foods,foods,
including theincluding
liquid out of the potthe liquid out of the pot
11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones
SPOONS. Solid, slotted, or perforated. Made of stainless steel or plastic, the solid
are –used
over foods ofandstaitonleliftssfoods,
including
the pot
Spoons
soliliquids
dto, slspoon
otted, orliquids
perforated.
steel orto
plastilift
c, thethefoods,
soliliquid
d onesout ofincluding
ones are used to11.spoon
overMade
foods and
the liquid
out of the pot. are used to spoon liquids over foods and to lift foods, including the liquid out of the pot
12. Temperature Scales - used to measure heat intensity. Different thermometers are
12. Temperature
Scales
- used
toto
measuremeasure
heat intensity.
thermometers
are or deep-fat
used
for different purposes
in food
preparation
– forDifferent
meat,
candy
frying..
TEMPERATURE
SCALES.
Used
heat
intensity.
Different
12. Temperature Scales - used to measure heat intensity. Different thermometers are
used for
for Scal
different
purposes
inpurposes
foodheatpreparation
for meat,
candy
or aredeep-fat
frying..
thermometers are12.used
different
the
food
preparation
– for meat,
Temperature
es - used
to measure
intensity. Di–in
fferent
thermometers
used
for
di
f
ferent
purposes
i
n
food
preparati
o
n
–
for
meat,
candy
or
deep-fat
fryi
n
g..
candy, or deep-fatusedfrying.
for different purposes in food preparation – for meat, candy or deep-fat frying..
13. Vegetable peeler. used
to peeler.
scrape
vegetables,
carrots
13. Vegetable
used to scrape
vegetables, such such
as carrots as
and potatoes
and to and potatoes and to
peel fruits. The best13.ones
of
stainless
steel
with
peeleare
fruits.
besttoones
arevegetabl
made
ofes,stainless
withandsharp
doublesharp
swivels. blade that swivels.
Vegetabl
peeleThe
r.made
used
scrape
such assteel
carrots
potatoes
andblade
to thatdouble
peel fruits. The best ones are made of stainless steel with sharp double blade that swivels.
13. Vegetabl
e peeletor. usedscrape
to scrape vegetabl
es, such as carrotssuch
and potatoes
to
VEGETABLE PEELER.
Used
vegetables,
as and
carrots
and potatoes
and to peel fruits. The
ones
with
peel fruibest
ts. The best
ones areofmadestainless
of stainless steel wisteel
th sharp doubl
e bladesharp
that swivels. double blade that
swivels.
14. Whisks
for Blending,
Mixingfor
usedwhipping
for whipping eggseggs
or batter,orandbatter,
for blending and for blending
WHISKS for blending.
Mixing
used
14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending
gravies, sauces, 14.
and
The
beaters
are
of
looped
steel
gravies,
and
Thefor beaters
madeormade
ofbatter,
loopedandsteel
which
are piano wires
Whi
skssoups.
for Blsauces,
ending,
Mixbeaters
insoups.
g used
whiare
ppingare
eggs
for blpiano
endinwires
g steel
gravies,
sauces,
and
soups.
The
made
of
looped
piano wires which are
which are twisted
toto The
form
the
form
the handle.
gravitogether
es, twisted
sauces,together
and soups.
beaters
are madehandle.
of looped steel piano wires which are
twisted together to form the handle.
twisted together to form the handle.
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
usedspoons
for creaming,
They
should beof thei
mader useful
of hard
9s because
15. Wooden
contito
nuestirring,
tobe
be kiand
tkitchen
chenmixing.
essential
nbecause
esswood
for
15. Wooden spoons
continue
essentials
of their usefulness for
used
for
creaming,
sti
r
ri
n
g,
and
mi
x
ing.
They
shoul
d
be
made
of
hard
wood
used for creaming, stirring, and mixing. They should be made of hard wood
WOODEN SPOONS. These tools continue to be kitchen essentials because of their
usefulness for creaming, stirring, and mixing. They should be made of hard wood.
BAKING PAN. One cannot bake without bake ware. Baking pans like loaf pans,
cake pans, pie plates,
sheets,
and
arepans
necessary
for baking.
16. Bakingbaking
pan. One cannot
bake without
bakeso
ware.on
. Baking
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 mixer, or a large, expensive, power-operated
appliancetools
such a range
a refrigerator.
complicated
areorcalled
equipment. They may refer to a s
uch as a mixer, or a large, expensive, power-operated applianc
tor.
REFRIGERATORS/FREEZERS
These are necessary
in preventing bacterial
infections from foods.
ators/Freezers
are necessary
in preventing
bacterial infections
10
1. Range a kitchen appliance used for cooking food.
1. Range a kitchen appliance used for cooking food.
– A kitchen
appliance
used
for cooking food.
nge a kitchen RANGE
appliance
used for
cooking
food.
2. Mixers. Used for mixing, creaming, beating and whipping ingredients. The ultimate
mixer for anyone who bakes is, of course, a stand mixer.
MIXERS
– Used
for mixing,
creaming,
and whipping
ingredients.
The
2. Mixers.
Used
for mixing,
creaming,
beatingbeating,
and whipping
ingredients.
The ultimate
ers. Used formixer
mixing,
creaming,
beating
and
whipping
ingredients.
The ultimate
ultimate
mixer
for
anyone
who
bakes,
is of
course,
a stand mixer.
for anyone
who
bakes
is, of
course,
a stand
mixer.
er for anyone who bakes is, of course, a stand mixer.
BLENDERS
– These
are used
to chop,
whip,grate,
puree,and
grate,
and liquefy
3. Blenders
are used
to chop,
blend,
mix,blend,
whip,mix,
puree,
liquefy
all kinds of
all
kinds
of
doo.
A
blender
is
a
very
useful
appliance.
3.
Blenders
are
used
to
chop,
blend,
mix,
whip,
puree,
grate,
and
liquefy
all
kinds
of
food. A blender is a very useful appliance.
nders are used
toAchop,
mix,
whip,
puree, grate, and liquefy all kinds of
food.
blenderblend,
is a very
useful
appliance.
d. A blender is a very useful appliance.
.
.
.
Note:
AsAsa arule,
NOTE:
rule,never
neveruse
useaapiece
piece of
of equipment
equipment until
untilyou
youare
are thoroughly
thoroughlyfamiliar
familiar
e: As a rule,
never
use
a
piece
of
equipment
until
you
are
thoroughly
familiar familiar
Note:
As
rule, never
use
a piece of equipment until you are thoroughly
with
its
operation
and
with
itsa
operation
andfeatures.
features.
its operation
features.and features.
with and
its operation
11
DESSERT
This is usually sweet course or dish (as exemplified by pastry or ice cream)
usually served at the end of the meal.
CLASSIFICATION/TYPES OF DESSERT
A. FRUITS
B. CHEESE
C. GELATIN DESSERT
D. CUSTARD
E. PUDDINGS
F. FRUIT COBBLERS
G. FROZEN DESSERTS
FRUITS
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics:
 Appetizing aroma
 Simple
 Slightly chilled
CHEESE
This is another excellent dessert that is ready to serve. It is made in all parts of
the world from variety of milks from cow, goat, and sheep.
General types of cheese:
 Soft
 Semi-hard
 Hard
GELATIN DESSERT
These are easily prepared, economical, and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must be
softened in water before use, and the fruit gelatin to which flavor, color, and sugar
have already been added.
12
CUSTARD
Baked and soft custards vary in so many ways. Creamy, delicate, baked custards
may be served in their baking cups or may be unmolded and served with fruit
garnishes or with dessert sauces.
Characteristics of baked custard:
 Firmness of shape
 Smooth, tender texture
 Rich and creamy consistency
 Excellent flavor
Characteristics of soft custard:
 Velvety smooth texture
 Rich flavor
 Has pouring consistency of heavy cream
PUDDINGS
These are relatively simple to prepare and vary with sauce.
These are classified as:
 Cornstarch pudding, sometimes called blancmange
 Rice Pudding
 Bread Pudding
FRUIT COBBLERS
These are not fruit pies. They have a depth of two or three inches and are topped
with biscuit dough rather than being made with pie crust. They may be served
either hot or cold.
FROZEN DESSERTS
ICE CREAM – smooth frozen mixture of milk, cream, sugar, flavorings, and
sometimes eggs.
SHERBET and ICES – made from fruit juices, water, and sugar.
13
What’s More
Direction: Give one characteristic and one example of food for each type of dessert
listed below. Copy and answer the chart on your notebook.
Types of Dessert
CHARACTERISTICS
EXAMPLE
1. Frozen Dessert
2. Fruit Cobblers
3. Pudding
4. Fruit
5. Custard
6. Gelatin
7. Cheese
What I Have Learned
Direction: Write at least a two-paragraph essay about your learning on this
lesson/module using the following guide phrases.
I have learned that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
14
Essay Rubrics
Areas of
Assessment
10 points
Presents ideas
in an original
manner
7 points
Presents ideas
in a consistent
manner
Organization
Strong and
organized
beg/mid/end
Understanding
Mechanics
Ideas
TOTAL POINTS:
4 points
1 point
Ideas are too
general
Ideas are
vague or
unclear
Organized
beg/mid/end
Some
organization;
attempt at a
beg/mid/end
No
organization;
lack
beg/mid/end
Writing shows
strong
understanding
Writing shows
a clear
understanding
Writing shows
adequate
understanding
Writing shows
little
understanding
Few (if any)
errors
Few errors
Several errors
Numerous
errors
/40
What I Can Do
Direction: Select one tool, equipment, or utensil needed in preparing desserts. Make
a video on how to use and sanitize your chosen tool, equipment, or utensil available
in your kitchen. Ask for guidance from your family members in doing this activity.
Alternative (If you cannot provide a video): On your notebook, draw and write the
corresponding steps in using and sanitizing your chosen tool, equipment, or utensil
available in your kitchen.
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Use and sanitize the tools and utensils correctly without
any supervision
17
Use and sanitize the tools and utensils correctly with
some assistance/supervision.
14
Use and sanitize the tools and utensils correctly with
minor errors and some assistance/supervision.
11
Was not able to use the tools and utensils correctly.
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Assessment
Direction: Identify the tools, equipment, and/or utensils described in the sentences
below. Write your answers on your notebook.
Tools/Equipment
Uses and Functions
1.
These are used for measuring small quantity of
ingredients like salt, baking powder, or baking soda.
2.
These are used to grate, shred, slice, and separate
foods such as carrots, cabbage, and cheese.
3.
These are used for whipping eggs or batter, and for
blending gravies, sauces, and soups.
4.
This is handy for returning some of the meat or
poultry juices from the pan, back to the food.
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.
These are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food.
7.
This is used to remove remaining and sticky
ingredients from the side of the bowl.
8.
These are chef's tools, use for all types of kitchen
tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey.
9.
This is used for creaming, stirring, and mixing. They
should be made of hard wood.
10.
A kitchen appliance used for cooking food.
Additional Activities
Direction: Answer the following questions. Do this on your notebook.
1. What is the importance of dessert in a meal?
2. How do you explain Mise en Place?
3. Why is it important to follow the rule of Mise en Place in preparing
food?
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WHAT I KNOW
1. A
2. B
3. C
4. A
5. C
6. C
7. B
8. D
9. D
10. B
WHAT’S NEW
1. Mixing bowls
2. Double boiler
3. Can Opener
4. Measuring Spoons
5. Baking pans
WHAT’S IN
Answers may vary.
WHAT I HAVE LEARNED
Answers may vary.
WHAT I CAN DO
Answers may vary.
ASSESSMENT
1. Measuring spoons
2. Graters
3. Whisks
4. Scoop/Deeper
5. Kitchen Shears
6. Blender
7. Rubber Scraper
8. Kitchen Knives
9. Wooden Spoon
10. Oven
Answer Key
References




Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
Llgas, Avelina I., et al., Home Technology Food Management and Service I,
pp. 62-63.
Cookery Manual Module 1 of 2. Technical-Vocational-Livelihood Home
Economics.
Janairo, Michicko, Kitchen Tools and Equipment, “Classifications and
Types
of
Desserts
and
their
Uses”,
January
16,
2016,
https://www.slideshare.net/heLLdeaddoLL/typesofdessert.
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For inquiries or feedback, please write or call:
Department of Education – Schools Division of Negros Oriental
Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental
Tel #: (035) 225 2376 / 541 1117
Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net
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