Lets Get Cooking

Strategic Intervention Material ( S.I.M)

In

Commercial Cooking 7

Table of Contents

Guide Card
Activity Card
Assessment Card
Enrichment Card
Answer Card
Reference Card

Page
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5-9
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12-13
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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.

I will guide you in your task all

throughout. Are you ready students?

1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all

the required units of competency for a national
qualification as defined under the Training Regulations. NCs are aligned to specific levels
within the PTQF. (TESDA Board Resolution
No. 2004-13, Training Regulations Framework)
NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the
Philippine TVET Qualifications Framework (PTQF) where the worker with:
a. NC I performs a routine and predictable tasks; has little judgment; and, works under
supervision; b. NC II performs prescribe range of functions involving known routines and
procedures; has limited choice and complexity of functions, and has little accountability;
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This kit contains the 7 Es:

Activity 1: Excite
Kitchen Race 1: This activity is designed to stimulate the learners
curiosity. They will identify the kitchen tools and equipment which can
be seen at home.
Activity 2: Explore
Kitchen Race 2: This activity satisfies the curiosity of the learners.
It encourages the learners to work together with a minimum
supervision.
Activity 3: Explain
Kitchen Puzzle: This activity uses various informational resources
to derive the uses of kitchen tools and equipment.
Activity 4: Expand
Kitchen Picture Analysis: This activity let the students discover
new application. This part is challenging because it will test your
understanding on the kitchen tools and equipment.
Activity 5: Examine
Kitchen Role Play: This activity uses alternative assessment to
demonstrate their understanding on the topic.
Assessment Time: Extend
Kitchen Test: This activity forms expanded understanding of the
topic. This will let the students experience the uses of kitchen tools and
equipment.
Enrichment Part: Exchange
Exchange Kitchen Ideas: This activity shares information about the
topic through the use of slide/video presentation.
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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
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T
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O
N
M
B
W
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F
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L
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P
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E

Aluminum
Stainless Steel
Ceramic and heat proof glass
Baster
Can Opener
Dredgers
Double Boiler
Funnels
Garlic Press
Measuring Spoon
Shears
Microwave
Blenders

S
N
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D
J
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P
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B
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A
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O
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F
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K
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J
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T

E
G
G
B
E
A
T
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J
J
D
S
H
P
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C
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E
E

Glass
Teflon
Colanders
Emery Boards
Graters
Pasta Spoon
Tongs

F
L
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P
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G
H
K
K
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K
J
S
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A
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F
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W
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Y

C
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J

F
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B
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B
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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
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B
O
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D
N
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B

P
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ACTIVITY CARD

Kitchen Picture Analysis

Direction: Fill in the table below. Write your answers in
your paper.

Picture

Kitchen Tools
and Equipment

Uses

1.
2.

Colander

3.
4.
5.

used for mashing

cooked potatoes,
turnips, carrots or other
soft cooked vegetables.

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:

Grade & Section:

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

2. It is a greatly durable and cheap material of kitchen

utensils but may not last long

Glass

3. An essential utensil for various tasks from cleaning

vegetables to straining pasta or tin contents.

Colanders

4. Used to level off ingredients when measuring dry

ingredients

Scraper

5. Use for turning food items

Flipper

6. Commonly made up of heatproof glass and transparent

so that liquid can be seen when measuring

Measuring Cup for

Liquid ingredients

7. It make the task of cleaning seafood and removing the

shell much easier.

Seafood Serving Tools

8. Enables you to more easily grab and transfer larger

food items, poultry or meat portions to a serving platter, to
a hot skillet or deep fryer, or to a plate

Serving spoons

9. Used for whipping eggs or batter, and for blending

gravies, sauces, and soups.

Pastry blender

10. Used to measure heat intensity.

Temperature scales

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ENRICHMENT CARD

Exchange Kitchen Ideas

Direction: The class will be divided into 4 groups.
Each group will cook at least one food. 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:

Grade & Section:

Score:

Score/ Rate
100
95
90
85
80

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

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ANSWER CARD

Lets Check It Out

Activity 1: Excite
Answers vary
Activity 2: Explore

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1. Aluminum
2. Equipment
3. Garlic presser
4. Grater
5. Kitchen Knives

6. Measuring Cup for Dry Ingredients

7. Measuring spoon
8. Scraper
9. Teflon
10. Wooden spoon

Activity 3: Explain
C
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A
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Activity 4: Expand

Picture

Kitchen Tools
and Equipment

1.
Kitchen Knife
2.

Colander

Uses

a must for all types of

kitchen tasks, from
peeling an onion and
slicing carrots, to carving
a roast or
turkey
essential
for various tasks from
cleaning vegetables to
straining
pasta or tin contents.

3.

Rotary Egg
Beater

used for beating small

amount of eggs or batter.

4.

Potato Masher

used for mashing

cooked potatoes,
turnips, carrots or other
soft cooked vegetables.

5.

Flipper

use for turning hamburgers

and other food items

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.

Enrichment Part: Exchange

Output varies
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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

See More to Learn More

Youtube
https://www.youtube.com/watch?v=4IrWoS10HS4

Congratulations!
Job well done students.

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