FRANCISCO P.

FELIX MEMORIAL NATIONAL HIGH SCHOOL

CAINTA RIZAL
TECHNOLOGY AND LIVELIHOOD EDUCATION

Learning Packet
In

COOKERY
Grade 7

Felixians Moving Forward Together

 Guide in Using Learner’s Packet

For the Parents/Guardian

This module was developed by the Francisco P. Felix Memorial National
High School in cooperation with Grade 7 TLE-Home Economics teachers.
These teachers have collaborated in designing lessons and activities that are not only aligned with
the standards set by the K to 12 Curriculum, but also reflect authentic learning experiences even
in distance learning set-up.
This learner’s packet aims to provide the learner with easier navigation in
Reading lessons and activities. The included lessons are meant to target the Most Essential
Learning Competencies (MELCs) which could help the learner in developing skills that are
necessary in the 21st century.
Your role is to guide and explain the importance of this learner’s packet to the learner
especially in understanding the objectives of each lesson. You are also tasked to monitor the
progress of the learner in terms of completion and submission. It is also necessary to motivate
the learning in completing written works and performance tasks included in this learner’s packet.
For the Learner
This learner’s packet allows you to understand lessons even in a distance learning set-up.
Most of the performance tasks will require you to apply your understanding of the lesson into a
real-life scenario at your own home. Cooking or cookery is the art, science, and craft of using heat
to prepare food for consumption.

TLE Grade 7
Learner’s Packet
Quarter 4
First Edition, 2021
Published by: Francisco P. Felix Memorial National High School
Principal: [Link] V. FLANDEZ
Department Head: ASUNCION DG GAYOMALE

Development Team of the Module

Authors MARIA CHRISTMAS P. CARAIG

LUZVIMINDA GUTIEREZ
ISABELITA M. LICO
EDNA S. NAVAL
MERIAM M. RENDON
BESSIE S. SANTOS
MAY S. VILO
Layout Artist MARIA CHRISTMAS P. CARAIG, [Link].
Francisco P. Felix Memorial National High School
Office Adress: Rosepack Main, Municipal Compound, Brgy. [Link], Cainta, Rizal
Email Address: fpfelixmnhsmain.301437@[Link]
 Module
I Quarter 4
WHAT I NEED TO KNOW? Week 1

Introduction to cookery, is defined as a chemical process involving the application and

withdraws of heat; proper mixing of ingredients decision-making and technical knowledge and skill
but with the changing definition cooking is defined as both an art as well as technology. In French
the word ‘cuisine’ means the art of cooking and preparing dishes and the place kitchen where they
are prepared. The art of cooking is ancient and generally originated when by chance a chunk of
meat fell into fire and came out to be more tasty and tender and it was from this point only that
cooking has evolved to reach the present level of sophistication.
CONTENT STANDARD
The learner independently identify kitchen tools, and equipment for a specific job.
PERFORMANCE STANDARD
The learner independently identify the kitchen tools and equipment base on their uses.
LO1 Utilize appropriate kitchen tools, equipment, and paraphernalia
1.1 Identify types of tools, equipment and paraphernalia
1.2 Classify the types of appropriate cleaning tools and equipment based on their uses

I WHAT’S NEW
Learning Activity No#1 (WEEK 1) “GETTING TO KNOW YOU’
Directions: Get to know the tools, equipment in the kitchen. Make a list of all the tools
that you have seen in the pictures.

List down all the different tools and equipment used in cooking.

1. 11.
2. 12.
3. 13.
4. 14.
5. 15.
6. 16.
7. 17.
8. 18.
9. 19.
10. 20.
 1.
Ii
I WHAT DO YOU ALREADY KNOW?

Learning Activity No# 2 (WEEK 1)

TOOLS AND EQUIPMENT CROSSWORD
DIRECTIONS: Fill in the crossword puzzle with the name of each tools and equipment in
cookery the following numbers and direction indicated. Use the word bank if you get stuck.

1 2 3 4 5

6 7 8

9 10

11 12 13 14 15 16

WORD BANK
Bottle opener peeler
Can opener rolling pin
Corkscrew shifter
Chopping board spoon ladle
Colander pepper mill
Funnel turner
2
Ice cream scoop wire whisk

WHAT DO YOU NEED TO KNOW?

D
Materials of kitchen utensils and equipment commonly found 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.
Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less
expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no
matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft
metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum
turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid
vegetables like tomatoes will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is more expensive.
It is easier to clean and shine and will not wear out as soon as aluminum. Choose those with
copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat
dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking.
Great care is needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening
can be rub inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring
cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It helps
food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch
the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to
turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters. They are much less dulling to knives than metal and more sanitary
than wood. Plastics are greatly durable and cheap but may not last long.

The following are the kitchen tools, utensils and equipment needed in cookery
A. Cutting tools
Kitchen knife is used for different cutting purposes such
Slicing, mincing, dicing and other purposes.

Paring knife is small knife whose blade is 3 to 4 inches

Long which is used for removing the rind fruits and vegetables.

Cutting board is a tool where the item is placed for

cutting. It may be made of wood or plastic that comes in
various shapes and sizes.

Citrus zester is a kitchen utensil used to obtain zest

from lemon and other citrus fruits.

Ball cutter has sharp edge scoop use for cutting out balls
of fruits and vegetable

Kitchen shears is a specially designed kitchen tool

specially made for cutting fish and poultry.

Peelers are tools used for removing the skin of fruits and
vegetables.

Can opener is a tool used for opening canned goods.

Grater is used to grate, shred and slice food ingredients.

B. Mixing Tools
Mixing bowls are kitchen utensils used for mixing
ingredients. They are made in different
materials that come in different sizes

Wire whisk is used for mixing ingredients, whipping

cream and beating eggs.

Wooden spoon is used for stirring and/or mixing liquid

and dry ingredients. It comes in various sizes and shapes.

4
Rubber scraper is use for scraping ingredients or
mixture when transferring from mixing bowl to
another container.

C. Measuring Tools
Individual measuring cups are appropriate for
measuring dry ingredients. They come in 1,
1/2, 1/3 and 1/4 cup.

Measuring spoon is used to measure small

amount of liquid and dry ingredients.

Graduated measuring cup is used to measure

liquid ingredients.

Spatula is used to level off dry ingredients when

measuring.

D. Cooking tools

Pots and pans are top of the range utensils used for cooking
food.
E. Other kitchen tools and utensils Image
Food tongs are used to hold any food item
whether hot or cold.

Colander is used to drain excess water.

Strainer is used to separate liquid from solid

particles.

F. Equipment Image
Refrigerator is an equipment used for chilling,
storing and freezing perishable food.

Range/Stove is a multi-purpose cooking

equipment run or operated using electricity or
gas.

Microwave oven is used for reheating food

item.

Electric mixer is used for mixing, creaming,

beating, whipping creams and batter.

Blender is used to blend and liquefy

ingredients

Soup Ladle is used for serving soup or stews,

but can also be used for gravy, dessert sauces
or other foods. A soup ladle also works
well to remove or skim off fat from soups and
stews.

Auxiliary equipment like griddles, tilting

skillets, broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers,
grinders) mixers and bowls, pots and pans are
utilized most commonly in big food
establishments, some with specialized uses and
some are optional.

Remembers: It is important always to keep your tools, and

equipment clean and sanitize before using it to avoid
contamination of food.

E WHAT ELSE CAN I DO?

Learning Activity No# 3 (WEEK 1) ‘GUESSING GAMES”

Directions: Identify the different tools and equipment used in cooking

1 3 4
2

6 7 8
5

11
9 10
12

14
13 15
16

A WHAT I HAVE LEARNED?

PERFORMANCE TASK: Learning Activity No#1 (WEEK 1)
Cooking is fun, Pork Sinigang is one of the most popular dish of the Filipinos. Demonstrate
on what are the tools and equipment you will use in cooking. (For ODL you can demonstrate
using video clip/photo, For MDL you can have photo)
8

Ii I WHAT I NEED TO KNOW? MODULE

QUARTER 4

WEEK 2
CONTENT STANDARD
The learner independently identified cleaning and sanitizing kitchen tools, equipment and
working area.
PERFORMANCE STANDARD
The learner independently select and used the different cleaning agent and sanitizing
methods.
LO2 Maintain appropriate kitchen tools, equipment and paraphernalia
1.1 Select various types of chemical for cleaning and sanitizing kitchen
Tools, equipment and paraphernalia
1.2 Clean and sanitize kitchen tools and equipment following manufacturer’s instructions
use cleaning tools, equipment and paraphernalia in accordance to standard operating
procedures maintain kitchen tools, equipment and work areas.
 I WHAT’S NEW?
Learning Task No# 1 (Week 2) ‘PICTURE PARADE”
Directions: Identify the different cleaning agents, tools, and supplies

1 8

2 9
3 10

4 11
5 12

6 13
7

D WHAT DO YOU ALREADY KNOW?

Learning Task No 2 (Week 2) “ MATCH WITH ME”
Directions: Matching Type Match Column A with the description with the picture in
column B. Write your answer on your answer sheet.

COLUMN A COLUMN B
1. Sponge/Scouring Pad

1. Detergent

2. Abrasive Cleaners

3. Degreaser

4. Acid Cleaners

WHAT DO YOU NEED TO KNOW?

D
 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 removes food, soil, or
other substances. The right cleaning agents can be used on food contact surfaces.
FOUR CATEGORIES OF CLEANING AGENT

1. DETERGENTS – These are cleaning

agents, solvents or any substance used
to wash tablewares, surfaces, and
equipment. Example: soap, soap
powder, cleaners, acid, volatile solvents
and abrasives.
2. SOLVENT CLEANERS – commonly
referred to as DEGREASERS used on
surfaces where grease has burned on.
Ovens and grills are examples of areas
that need frequent degreasing. These
products are alkaline based and
formulated to dissolve grease.

ACID CLEANERS – Used periodically in

removing mineral deposits and other
soils that detergents cannot eliminate
such as scale in washing machines and
steam table, lime build up on
dishwashing machines and rust on
shelving. (Example phosphoric acid,
nitric acid etc.)

[Link]- are generally used to remove

heavy accumulations of soil that are difficult to
remove with detergents, solvents and acid.
These products must be carefully used to avoid
damage to the surface being cleaned.

SANITIZING- is done using heat, radiation, or chemicals. Heat and chemicals are commonly used
as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must be first
washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine,
and iodine, react with food and soil and so will be less effective on surface that has not been
properly cleaned.

SANITIZING METHODS
There are three methods of using heat to sanitize surfaces: steam, hot water and hot air
 1. Hot water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171 degrees Fahrenheit (77
degrees Celsius). If a high temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180 degrees Fahrenheit (82 degrees
Celsius). For stationary rack, single temperature machines, it must be at least 165 degrees
Fahrenheit (74 degrees Celsius). Cleaned items must be exposed to these temperatures for at
least 30 seconds.

Hot water Hot Air Steaming

2. CHEMICALS- that are approved sanitizers are chlorine, iodine, and quatermary ammonium.

Chlorine Sanitizer Iodine Quatermary Ammonium

Compound

Different factors influence the effectiveness of chemical sanitizers. The three factors that must be
considered are:
1. Concentration- The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.
2. Temperature- Generally chemical sanitizers work best in water that is between 55 degrees
Fahrenheit (13 degrees Celsius and 120 degrees Fahrenheit (49 degrees Celsius.)
3. Contact time- In order for the sanitizer to kill harmful microorganisms, the cleaned item
must be in contact with the sanitizer (either heat or approved chemical) for the recommended
length of time.
SANITIZER TESTING- Every restaurant must have the appropriate testing kit to measure
chemical sanitizer concentrations. To accurately test the strength of a sanitizing solutions, one
must first determine which chemical is being used—chlorine, iodine or quaternary ammonium.
Test kits are not interchangeable so check with your chemical supplier to be certain that you are
using the correct kit. The appropriate test kit must then be used throughout the day to measure
chemical sanitizer concentrations.
CLEANING AND SANITIZING UTENSILS- There are three steps needed to effectively clean and
sanitize utensils:

Washing Sanitizing Drying

A dishwasher is very effective at sanitizing, if it has a hot wash and drying cycle. If you do
not have a dishwasher, you will need to sanitize in a sink using a chemical sanitizer as sodium
hypochlorite, or quartermary ammonium-based solution, ensure that it can be safely used for
sanitizing eating, and drinking and cooking utensils. Follow the instructions on the container
carefully, as different sanitizers work in different ways. If you are using very hot water, take an
extra care to avoid being scalded. All utensils must then be thoroughly dried before they are re-
used. Air drying is the best but tea towels can be used if they are cleaned.
Utensils such as cutting boards, bowls, and knives need to be thoroughly washed in warm
soapy water. After washing, the utensils should look clean and there should be no food or anything
else visible on them. Effective cleaning will remove most of the dangerous bacteria present.
Sanitizing will then kill any that might remain.
If you are washing up at an event being held outdoors, make sure you have access to plenty
of hot water. If hot water is not available, disposable eating, and drinking utensils should be used
and enough cooking utensils provided to last the duration of the event so that washing up is not
necessary.
WHAT CAN I DO?
Learning Task No.3 (Week 3) “ Mark check (/) and (x)”
Directions: Put a check () mark if the statement is correct and an (x) mark if incorrect.
Write your answer on your answer sheet
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water were used in absence of dishwashers

A WHAT I HAVE LEARNED?

PERFORMANCE TASK No.# 1 Week 2 “ CLEANING/SANITIZING
Directions: In your own home how are you going to clean and sanitize your kitchen tools,
equipment, and working area. Explain the steps in cleaning and sanitizing
them.__________________________________________.

MODULE
I WHAT I NEED TO KNOW?
QUARTER 4

WEEK 3
CONTENT STANDARD
The learner independently identifies hazards and risk in the kitchen.
PERFORMANCE STANDARD
The learner independently cite examples of the different hazard in the kitchen.
LO4 Practice Occupational Health and Safety
1.1 Identify hazards and risks
1.2 Different types of hazards in the kitchen

I WHAT’S NEW

Learning Task No.# 1 (Week 3) “TRUE or FALSE

Directions: How much you already know about the importance of Occupational Health and
Safety. Write True if the statement is correct and False if it is not correct’
1. _____Workers in restaurants are exposed to shocks and electrical hazards.
2. _____The cooking ranges are operated on LPG and if LPG supply is not maintained properly,
it may cause the problem of fire in kitchen.
3. _____The LPG operated equipment have burners which needs to be cleaned regularly to avoid
mishap.
4. _____Store all combustible materials away from buildings or perimeter fencing – preferably
inside locked waste bins or lidded skips
5. _____Ensure that filters are removed and de-greased frequently to prevent a build up of
greasy deposits.
II. Directions: Determine the type of hazard a worker is exposed to based on the
description given in each item. Unscramble the letter by placing the correct letter
sequence in the shaded boxes to come up with the correct answer for each number.

Learning Task No.# 2 (Week 4) UNSCRAMBLE LETTERS

 1)Repetitive and forceful movements

R O G I M C E N O

2) Spillage of toxic materialS

H A L E C M C I

3)Bacteria and viruses

L O B G I I O C L A

4)Twisted extension cords

H T Y S C A P L

5)Stress from employers and customers

P C O S Y H O L A G I C L

D
WHAT DO YOU NEED TO KNOW?.
What is hazards and risks

A hazard is anything with potential to cause injury, illness or damage.

Risk is the possibility that somebody could be harmed by these and other hazards.

Types of Hazard

A general definition of a hazard as related to food safety is conditions or contaminants that can
cause illness or injury.

1. Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and
parasites. Some of these are pathogens or may produce toxins.
“Biological” means living, Biological hazards in food include” also known as biohazards, refer to
biological substances that pose a threat to health of living organisms, primarily that such as:
Bacteria Salmonella in chicken and
eggs,
E-colli in beef, and
ground beef
V parachaemolyticus in
raw fish
Shigella in water.
Norovirus in shellfish
Trichinella spirals
parasites (pork)

Fungi any of a group of spore-

producing organisms
feeding on organic matter,
including molds, yeast,
mushrooms, and
toadstools.

Parasites Cryptosporidium and

Cyclospora in water and
produce

Viruses: Hepatitis in water,

2 Chemical hazards include water, food contact materials, cleaning agents, pest control
substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides,
biocides and food additives.

Hazardous chemicals in the kitchen: Many hazardous chemical can be found under most kitchen
sinks: Oven cleaners, Lighter fluid, drain cleaners, pesticides, Polishes.

2 Electrical hazard - Electric shock and burns from live wire contact · Fires from faulty wiring ·
Overloading circuits · Leaving electrical parts exposed · Electrocution ...The following hazards
may cause electric shock: Damaged or worn electrical cords. Equipment and appliances
with improper or faulty wiring. Using a cloth for cleaning that is dripping wet near sources of
electricity.

SAMPLE OF ELECTRICAL HAZARDS

4 Ergonomic hazards are physical factors in the environment that may cause The main areas of
concern for ergonomic hazards include:

 equipment layout and operation

 lifting, pushing and pulling (manual handling)
 lighting
 noise
 systems and computer programs
 task, job and workplace design
 workstation design and height. musculoskeletal injuries.

5 Physical Hazards is an agent, factor or circumstance that can cause harm with contact. ...
Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards,
and noise hazards.

 Examples of physical hazards include:

 Electricity. Exposure to electrical live parts can result in serious injuries and fatalities,
 including electric shocks, burns, explosions and falls from height. ...
  Fires. Every workplace is at risk of fire. ...
 Confined spaces. ...
 Extreme temperatures

6 Psychological hazard is any hazard that affects the mental well-being or mental health of the
worker by overwhelming individual coping mechanisms and impacting the worker's ability to work
in a healthy and safe manner. Sources of psychological hazards. Work Organizational Factors.
➢Workplace violence and harassment.

E WHAT CAN I DO?

Learning Task No.# 3 ( Week 3) “NAME OF HAZARD”

Directions: Based on the picture what type of hazard it is?

E
 WHAT ELSE CAN I DO?

Learning Task No. # 4 (Week 3 “RISK” Directions: Look at the picture properly what are
the possible risk the child will be facing?

MODULE 1
I WHAT I NEED TO KNOW? QUARTER 4

CONTENT STANDARD WEEK 4

The learner independently define the occupational health and safety procedures.

PERFORMANCE STANDARD

The learner independently follow the standard safety procedures in the work place

LO4 Practice Occupational and Safety Procedures

Safety procedures while in the kitchen

I
WHAT’S NEW Learning Task No 1 Week 4 “HAZARD SIGNS”

Directions: Name the type of Hazard based on the image

1 2 3 4 5

6 7 8 9 10
 WHAT DO YOU NEED TO KNOW?
D

Occupational Health and Safety- a planned system of working to prevent illness and injury where
you work by recognizing and identifying hazards and risks.

What is Occupational Health and Safety in the Kitchen?

Occupational Health and Safety

 The anticipation, recognition, evaluation. Control and prevention of hazard from work that
may result in injury, illness, or affect the well being of workers.
 Means by which to control aspects of work production that involve any degree of risk or
danger that may cause injury or harm.

SAFETY PRACTICES IN THE KITCHEN

Reasons for Occupational Health and Safety

 Eliminates possible danger

 Safeguard employees productivity
 Means to promote workplace processes.
 Protects employees rights
 Maintain workers health

To keep oneself clean

 Wash hands thoroughly
 Keep fingernails sharp and clean

 Always wear Personal Protective

Equipment while at work

 Wear mask especially when

working
To keep tools and equipment clean
 Follow the correct procedures in washing, drying, and storing kitchen tools and equipment.

To keep the food clean

22

 Never handle food when you have wound, cuts and infections.
 It is best to work clean and sanitized gloves at all times to maintain hand contact with food
 Refrigerate food especially perishable ones
 Keep food in clean containers with cover
 Wash fruits and vegetable thoroughly before use
 Check food and containers for any possible contamination
 Clean the containers for any possible contamination.
 Follow the policy first in first out. Those stored earlier should be used first before those
stored later.
 Label packages of food to determine information.

A What I Have Learned?

Performance Task No# 1 (Week 4)

 Activity No.#1 Prepare a safety rules in the kitchen

R REFLECTION

1. What is the important benefits have you learned from Cookery in this learning packet in
your life?

CONGRATULATIONS! You did a great job