Let’s Get Cooking Strategic Intervention Material ( S.I.M) In
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Table of Contents
Guide Card Activity Card Assessment Card Enrichment Card Answer Card Reference Card
Page 1-4 5-9 10 11 12-13 14
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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 lit tle accountability; 3
This kit contains the 7 E’s: Activity 1: Excite Kitchen Race 1: This activity is designed to stimulate the learner’s 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. 4
Direction: Identify the kitchen tools and equipment based on the picture being shown below. Write your answers on it.
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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
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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 K O G M E C T V S
F B G R A T E R S A O O L A E Y O R E T
U T O N G S N F D S O C P R A C L A G A
N E C A A A M R R T D E R L S A A Y E I
Aluminum
N F D D E S G E E E E R O I U N N M T N
E L A D L E L E D R N A O C R O D U A L
L O D D D D A Z G D S M F P I P E N B E
S N A D J I S E E D P I G R N E R D L S
Stainless Steel
B L E O L G S R R F O C L E G N S P E S
A L U M I N U M S H O A A S C E M A P S
F G K N I V E S U J N N S S U R I S E T
E G G B E A T E R J J D S H P H C T E E
F L I P P E R G H K K H K J S H R A L E
F F K I T C H E N S H E A R S G O S E L
W H I S K S F G S C R A P E R H W P R R
G D R E H S A M O T A T O P E U A O R Y
C U T T I N G B O A R D S T G D V O Y J
F F G D O U B L E B O I L E R S E N U L
E M E R Y B O A R D S S R E D N E L B
Glass
Cast Iron
Ceramic and heat proof glass
Teflon
Plastic and Hard Rubber
Baster
Can Opener
Colanders
Cutting Boards Ladle
Dredgers
Double Boiler
Emery Boards
Flipper
Vegetable Peeler
Funnels
Garlic Press
Graters
Knives
Wooden Spoon
Pasta Spoon
Potato Masher Freezers
Measuring Spoon Microwave
Shears
Blenders
Tongs
P L A S T I C A N D H A R D R U B B E R
Egg Beater Whisks
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Direction: Fill in the table below. Write your answers in your paper.
used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
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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 Demonstrated Demonstrated Demonstrated Demonstrated
and identified and identified and identified and identified and identified
15 kitchen utensils 14 kitchen utensils 13 kitchen utensils 12 kitchen utensils 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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Direction: Direction: On the third column draw a star if the statement/s in col umn 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.
C
Temperature scales
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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 Demonstrated Demonstrated Demonstrated Demonstrated
and identified and identified and identified and identified and identified
15 kitchen utensils 14 kitchen utensils 13 kitchen utensils 12 kitchen utensils 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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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 A S T I R O N
F G R A T E R S A O
U T O N G S
G M
A E
C
O
F D S O C P R A C L
V S
E T
G A
B W
N E
N F
R R T D E R L S A A
G E E E E R O I U N N
E I
T N
E L A D L E L E D R N A O C R O D
L O
S N
B L E
A Z G
S E E
S R R
A L U M I N U M S
S M F P I P E
P I G R N E R
A L
B E
L S
O C L E G N S P E S
O A A S C E M A P S
K N I V E S
N N S S U R I S E T
E G G B E A T E R
F L I P P E R
D S
H
P
S
K I T C H E N S H E A R S
C T E E
R A L E
O S E L
W H I S K S
S C R A P E R
R E H S A M O T A T O P
W A P O R
C U T T I N G B O A R D S
V O
D O U B L E B O I L E R S E N
E M E R Y B O A R D S S R E D N E L B
P L A S T I C A N D H A R D R U B B E R
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Activity 4: Expand
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. used for beating small amount of eggs or batter.
used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables. 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 14
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_7e’s? Retrieved on: October 31, 2015 Retrieved from: http:/www.googleimages.com Retrieved from: October 31, 2015
Unpublished K to 12 Learner’s Module Commercial Cooking 7 K to 12 Teacher’s 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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