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    EDITED Q1-Cookery-Module-LESSON-03 Measuring-Tools-and-Equipment

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    May Ann Guinto
    The document provides information about kitchen mixing tools and equipment. It defines mixing tools as bowls, whisks, rotary egg beaters, spoons, sieves, scrapers, and wooden spoons. It describes the uses of each tool, such as using mixing bowls for dry and wet ingredients, whisks for blending mixtures, and sieves for sifting dry ingredients. The document also includes exercises for students to identify, draw, and describe the proper uses of various mixing tools and equipment.

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    EDITED Q1-Cookery-Module-LESSON-03 Measuring-Tools-and-Equipment

    Uploaded by

    May Ann Guinto
    956 views5 pages
    The document provides information about kitchen mixing tools and equipment. It defines mixing tools as bowls, whisks, rotary egg beaters, spoons, sieves, scrapers, and wooden spoons. It describes the uses of each tool, such as using mixing bowls for dry and wet ingredients, whisks for blending mixtures, and sieves for sifting dry ingredients. The document also includes exercises for students to identify, draw, and describe the proper uses of various mixing tools and equipment.

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    EDITED Q1-Cookery-Module-LESSON-03 Measuring-Tools-and-Equipment.docx

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    The document provides information about kitchen mixing tools and equipment. It defines mixing tools as bowls, whisks, rotary egg beaters, spoons, sieves, scrapers, and wooden spoons. It describes the uses of each tool, such as using mixing bowls for dry and wet ingredients, whisks for blending mixtures, and sieves for sifting dry ingredients. The document also includes exercises for students to identify, draw, and describe the proper uses of various mixing tools and equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    956 views5 pages

    EDITED Q1-Cookery-Module-LESSON-03 Measuring-Tools-and-Equipment

    Uploaded by

    May Ann Guinto
    The document provides information about kitchen mixing tools and equipment. It defines mixing tools as bowls, whisks, rotary egg beaters, spoons, sieves, scrapers, and wooden spoons. It describes the uses of each tool, such as using mixing bowls for dry and wet ingredients, whisks for blending mixtures, and sieves for sifting dry ingredients. The document also includes exercises for students to identify, draw, and describe the proper uses of various mixing tools and equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Name of Student: __________________________ Grade and Section: ___________________

    Name of Teacher: __________________________


    Module Code: Pasay-G9-Q1-D3

    DEPARTMENT OF EDUCATION
    SCHOOLS DIVISION OFFICE OF PASAY CITY

    MODULE IN TLE-HE 9 (Cookery)


    First Quarter / Week 1 / Day 3

    Objectives:
    o Identify the different mixing tools and equipment
    o Discuss the uses/functions of mixing tools and equipment
    o Familiarize with the mixing tools and equipment

    Lesson/Topic: Kitchen Tools and Equipment to be Cleaned, Sanitized, and Stored

    What are the different Mixing tools and Equipment?


    What Is It
    What are the uses of different Mixing tools and Equipment?

    MIXING TOOLS AND EQUIPMENT

    A well-equipped kitchen makes cooking easier and knowing the best way to use and care for
    your cooking tools and other supplies makes cooking safer.

    You can go as simple or as elaborate as you want when outfitting your kitchen, but you really
    need only a few key pieces for basic food preparation.

    Mixing Tools
    Mixing bowls – mixing bowls Sieve/sifter – this is also an
    are an essential part of mixing, essential part of mixing since it
    they come in stainless steel or is used to sift flour, baking or
    plastic material. They are used cocoa powder before mixing the
    during preparation to mix dry batter. This is to ensure a
    ingredients or wet ingredients smooth, lump-free batter
    separately. consistency. Sieves are
    available in stainless steel or
    plastic materials.
    Whisks – It is used for blending,
    mixing, whipping eggs or batter,
    and for blending gravies, sauces, Wooden spoons – are made of
    and soups. The beaters are hard wood which are used for
    made of looped, steel piano creaming, stirring, and mixing.
    wires which are twisted together
    to form the handle. 
    Rotary egg beater – used for Scraper - a rubber or silicone
    beating small amount of eggs or tool used to blend or scrape the
    batter. The beaters should be food from the bowl.
    made of stainless steel.
    Spoons – solid, slotted, or
    perforated which are made of
    stainless steel or plastic. The
    solid ones are used to spoon
    liquids over foods and to lift
    foods, including the liquid out of
    the pot.
    Name of Student: __________________________ Grade and Section: ___________________
    Name of Teacher: __________________________
    Module Code: Pasay-G9-Q1-D3

    Words to Ponder
    Blending - the action of mixing or combining things together.
    Whipping - beat (cream, eggs, or other food) into a froth.
    Slotted - having one or more long, narrow apertures or slits.
    Perforated - pierce and make a hole or holes in.

    References:
    1. Cookery 9 K-12 Learning Module
    2. http://quickbreads.blogspot.com/2013/02/cake-mixing-
    tools-baking-equipment-in.html
    3. https://www.everydayhealth.com/healthy-
    home/kitchen-safety-101

    What I Have Learned


    Exercise 1
    Crossword Puzzle
    Directions: Answer the following. Take note of the numbering across and down.
    DOWN
    ACROSS
    1 4
    4. These are solid, slotted, or
    1. It is used for blending, mixing, whipping eggs or 5
    perforated which are made
    batter, and steel
    of stainless for blending 2 gravies, sauces, and
    or plastic.
    soups. The beaters are made of looped, steel
    piano wires which are twisted together to form
    5. It is made of hard wood
    the handle.  3
    which are used for
    . creaming, stirring, and
    1. These
    mixing. are an essential part of mixing, they
    come in stainless steel or plastic material. They
    are used during preparation to mix dry
    ingredients or wet ingredients separately.

    2. A rubber or silicone tool used to blend or scrape


    the food from the bowl.

    Exercise 2

    Directions: Draw inside the box the mixing tools and equipment in the kitchen. Label each tool and
    equipment.
     
    Name of Student: __________________________ Grade and Section: ___________________
    Name of Teacher: __________________________
    Module Code: Pasay-G9-Q1-D3

    Exercise 3

    Directions: Complete the following statement:


    If there are mixing tools and equipment in the kitchen like_______________________________
    I’m going to use _____________________________ because ________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    _________________________________________________________________________________.
     

    Evaluation:

    Multiple Choice. Directions: Read the statement carefully and choose the answer that best describe
    the statement. Write the letter on the space provided.

    _____ 1. Which of the following kitchen mixing tools that are essential part of mixing, they are used
    during preparation to mix dry ingredients or wet ingredients separately?
    a. Mixing bowls c. Spoons
    b. Rotary egg beater d. Scraper
    _____ 2. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and
    soups, made of looped, steel piano wires which are twisted together to form the handle. 
    a. Spoons c. Rotary egg beater
    b. Scraper d. Whisks
    _____ 3. Jeffrey is cooking scrambled egg, which kitchen mixing tool will he use in beating eggs?
    a. Spoons c. Measuring spoons
    b. Rotary egg beater d. Wooden spoon
    _____ 4. It is also an essential part of mixing since it is used to sift flour, baking or cocoa powder before
    mixing the batter. This is to ensure a smooth, lump-free batter consistency.
    a. Scraper c. Sieve
    b. Spoons d. Mixing bowl
    _____ 5. These are made of hard wood which are used for creaming, stirring, and mixing.
    a. Wooden spoon c. Sifter
    b. Spoons d. Whisks
    _____ 6. Which of the following mixing tools is made out of a rubber or silicone used to blend or scrape
    the food from the bowl?
    a. Scraper c. Sieve
    b. Spoons d. Mixing bowl
    _____ 7. The following are examples of kitchen mixing tools except:
    a. Spoons c. Whisks
    b. Measuring spoons d. Mixing bowl
    _____ 8. It is used for beating small amount of eggs or batter.
    a. Spoons c. Measuring spoons
    b. Rotary egg beater d. Sieve
    _____ 9. Which mixing tools will you use in order to get the remaining blended mixture/batter inside the
    mixing bowl?
    a. Sieve c. Rotary egg beater
    b. Scraper d. Whisks
    _____ 10. Which of the following kitchen tools does not belong to the kitchen mixing tools group?
    a. Spoons c. Whisks
    b. Knife d. Mixing bowl
    Writers:

    Mrs. Juanita A. Flores


    Ms. Jenitha T. Origenes
    Mr. King Alfred D. Sy

    Pasay City West High School


    ANSWER KEY

    Exercise 1
    1. Whisk
    2. Mixing bowl
    3. Scraper
    4. Spoons
    5. Wooden spoon

    MULTIPLE CHOICE.
    1. A
    2. D
    3. B
    4. C
    5. A
    6. A
    7. B
    8. B
    9. B
    10. B

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