Department of Education

NATIONAL CAPITAL REGION

SUPPLEMENTARY
LEARNING MATERIALS
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 9
COOKERY
(Module 1)

LEARNING COMPETENCY:
LO 1. Perform Misé en Place
TLE_HECK9SW-IIIa-11

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 HOW TO USE THIS SUPPLEMENTARY LEARNING
MATERIAL
Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
1. Follow carefully all the contents and instructions indicated in every page
of this module.
2. Write on your notebook or any writing pad the concepts about the lessons.
Writing enhances learning, that is important to develop and keep in
mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!

TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING

SANDWICHES

EXPECTATIONS

At the end of the module, you should be able to:

1. identify tools, utensils, and equipment needed in the preparation of sandwiches;

2. classify tools, utensils, and equipment according to its uses in preparing types of
sandwiches; and
3. use appropriate tools, utensils, and equipment for different sandwich preparations.

PRETEST

Directions: Read the statements carefully. Encircle the letter of the correct answer.

1. What tool is used to cut, chop, and slice cooked and uncooked food in preparing sandwich?
A. Butter knife B. Deli knife C. French knife D. Grater

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2. What tool is best used to cut sandwiches into different shapes?
A. Cookie cutters B. Chef’s knife C. Kitchen shears D. Serrated knife

3. What cutting tool is designed to slice thick sandwiches?

A. Butter knife B. Deli knife C. French knife D. Spatula

4. What cutting tool is used to apply mayonnaise on bre ad?

A. Deli knife B. French knife C. Grater D. Spatula

5. What tool is used to hold ingredients while mixing?

A. Cooking pan B. Measuring cups C. Mixing bowl D. Utility tray

6. What tool is used for measuring mayonnaise for sandwich spread?

A. Dinner spoon C. Measuring glass
B. Measuring spoon D. Spatula

7. Which equipment is used primarily for browning or glazing the top of the sandwich?
A. Bread toaster C. Microwave oven
B. Griddles D. Salamanders

8. What equipment is designed to toast sliced bread?

A. Bread toaster B. Griddles C. Oven D. Salamanders

9. Which equipment is used to store sandwiches to retain its freshness and aesthetic appeal?
A. Chiller B. Cooler C. Freezer D. Refrigerator

10. What equipment is used to store perishable food like fresh and processed meat to avoid
spoilage?
A. Chiller B. Cooler C. Freezer D. Refrigerator

LOOKING BACK

Directions: Write the letter of the correct answer on the space provided before the number.
Write H for Hygiene and S for Storing.

____ 1. Follow FIFO (First In First Out).

____ 2. Spin dry salad green before mixing with other salad ingredients.
____ 3. Wash vegetables before cutting.
____ 4. Label salad container with name and date until when it is best to be consumed.
____ 5. File salad container in refrigerator depending on the date prepared.

BRIEF INTRODUCTION

As an aspiring cook, it is important to have knowledge and skills in executing Misé en

Place where in you need to be familiarized with the different tools, utensils, and equipment.

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Most importantly, demonstrating confidence in knowing its functions while preparing different
sandwiches will make cooking easy and enjoyable.
A. Tools and Utensils

1. SANDWICH SPATULA
It is small flat with round bladed utensil that is serrated on one side
and smooth on the other, appearing somewhat like a round spatula. It
is used to apply food spreads, over bread slices.

Picture 1
2. SPATULA
It is a long flexible blade with a rounded end used to level off
ingredients in measuring cups and spoons, leveling icings on cake
and for spreading fillings on sandwiches

3. BUTTER KNIFE
It is a small knife that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on breads or dinner rolls.
4. SERRATED KNIFE
It is a knife with a sharp edge that has saw-like notches or teeth. It is
used to slice through food that is hard on the outside and soft on the
inside.

5. SANDWICH KNIFE
It is a sharp-bladed kitchen utensil used to slice through a small and
medium amount of food ingredients sandwiched between two slices
of bread.
Picture 2
6. DELI KNIFE
Designed for thick sandwiches, to make cutting easy. The deli knife
has offset blade allowing ease of slicing and handling.
Picture 3
7. LETTUCE KNIFE
These are plastic serrated edge knife that is designed to slice lettuce
without causing the edges to turn brown. It is efficient in slicing
lettuce.
Picture 4
8. PARING KNIFE
It is a small knife with a straight, sharp blade that is generally three to
five inches long. It is easy to handle and works well for peeling and
coring foods or mincing and cutting small items.

9. CHEF’S KNIFE
It comes in various lengths of 6, 8, 10, and 12 inches. It is best used
for chopping, slicing, and dicing meat and vegetables.

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10. COOKIE CUTTER
It is a cutting tool used to cut sandwich in desired shapes, small,
medium, and large. Small ones are perfect for cutting out the tinier
breads for tea sandwiches and medium and large for making larger
sandwiches.

11. CAN OPENER

It is used to open canned ingredients.

12. GRATER AND SHREDDER

It is a cutting tool used for grating cheese, meat and other ingredients.
It allows flavors to blend, thus; palatability of sandwich is increased.

13. SCISSORS/KITCHEN SHEARS

It is used to cut customized edges on bread for tea sandwiches, hors
d’oeuvres, or children’s sandwiches. Use the shears to cut a pocket in
toast and waffles. Cut sandwiches in different shapes like rectangles,
triangles and circles.

14. CUTTING BOARD

It comes in wood and plastic, use to protect the table when slicing
bread.
15. ROLLING PIN
This tool is used to flatten dough for pies and bread as well as
flattening bread loaf slices for pinwheel sandwich.

16. MIXING BOWLS

These mixing tools are large enough to hold ingredients while mixing.

17. RUBBER SCRAPER

It is a pliable rubber scraper used to scrape down sides of bowl and
get mixture of fillings from pans.

18. MEASURING CUPS

It is used to measure. large quantity of liquid ingredients.
Graduated Measuring Glass - a transparent glass that is used for
measuring liquids.

Individual Cups - with fractional parts [1, 3/4, 1/2, 1/4] is used for
solids or dry ingredients.

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 19. MEASURING SPOONS
It is a set of individual measuring spoons used to measure small
quantities of ingredients.

20. MIXING SPOON

It is used to combine two or more ingredients.

21. UTILITY TRAY

It is used to hold food in place.

22. STRAINER
It is used to separate liquid from solid ingredients or mixtures.

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES
These are flat heated surfaces where food is directly cooked.

Picture 5

2. OVEN
This equipment is enclosed in which food is heated by hot air or
infrared radiation.

Picture 6
3. SALAMANDER
It is a small broiler, use primarily for browning or glazing the tops of
sandwiches.
Pictuture 7

4. MICROWAVE OVEN
It is a special tube that generates microwave radiation, which creates
heat inside the food.
Picture 8
5. BREAD TOASTER
It is typically a small electric kitchen appliance designed to toast
multiple types of bread products.

Picture 9

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 6. MEAT SLICER
It is used to slice foods more evenly and uniformly.

Picture 10
7. CHILLERS
This equipment is used to chill sandwiches and other foods like
soda, cakes, and pies.

Picture 11
8. FREEZER.
It is used to hold foods for longer times and to store foods purchased
in frozen form.

Picture 12
9. REFRIGERATOR
It is a thermally insulated compartment used to store food at a
temperature below the ambient temperature.

PROPER GUIDELINES IN CLEANING AND SANITIZING TOOLS, MATERIALS AND

EQUIPMENT
TOOLS AND
PROPER CLEANING AND SANIIZING
UTENSILS
• Separate these tools and utensils with others.
Knives, grater, • Wash with warm water, liquid soap, and clean water to eliminate grease
scissors, can opener and bacteria.
• Sanitize using boiling water or air dry to kill bad bacteria.
Mixing bowls, • Follow proper washing:
measuring cups and Scrape – remove remaining food particles.
spoons, spatulas, Wash – use soapy water to remove grease from the tools or utensils.
utility tray, strainer Rinse – use clean and warm water to remove soap sediments and grease.
rolling pin and Sanitize – use warm water or chemical to kill bacteria from the surface of
chopping board tools and utensils.
Air-dry is better and hygienic than wiping tolls and utensils.
EQUIPMENT
• Remove the cord or power cable to the power outlet before cleaning the
Bread toaster, equipment.
salamander, • Remove parts of the equipment like microwave plate and gridiron from
microwave oven, oven and wash with soap, clean water, sanitize and air dry.
oven, • Wipe the equipment surface with clean rug, soap
and water or use paper towel.

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 ACTIVITIES

Instructions:
1. Take a picture or list-down the available tools, utensils, and equipment that can be used in
preparing sandwich.
2. Write a description of each tool, utensil, and equipment found in your kitchen.
3. Classify the listed tools, utensils, and equipment or those that you find in your kitchen
according to its use such as: tools and utensils or equipment.
4. Your activity will be rated using the rubrics below.

Criteria Excellent (5) Very Good (3) Good (1) Weight Total
Innovatively presents
Creatively presents
Presents the list or
the list or taken the list or taken
taken picture of the
Presentation picture of the tools,
picture of the tools, 5
tools, utensils, and
utensils, and
utensils, and
equipment.
equipment equipment.
Provide 100% the Provide a 90-80% Provide a 79-50%
listed or taken
the listed or taken the listed or taken
Description description on each description on each description on each 7
tools, utensils, andtools, utensils, and tools, utensils, and
equipment equipment equipment
Some tools,
All tools, utensils, Few tools, utensils,
utensils, and
and equipment are and equipment are
Classification equipment are 10
classified according classified according
classified according
to its function to its function
to its function

REMEMBER
Mise en Place means everything in its place before the cooking process.
The following are the things to remember in mise en place:
• Select clean tools, utensils, equipment appropriate to the food to be prepared. It must be
clean and ready for use before cooking preparation takes place.
• Fresh meat, vegetables and fruit must be sliced appropriately according to the recipe.
• Surface of canned ingredients must be wash before opening.
• Measure ingredients according to the recipe.
• Place the sliced and measured ingredients in the designated clean bowls or plate
according to its kind.
• Remember that before you start working, be sure to clean and sanitize the kitchen.
• Practice safety work habits. Ask guidance from you parents/guardians so they can
supervise you.

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 CHECKING YOUR UNDERSTANDING
Directions: Identify the tools, utensils and equipment needed to prepare the given list of
ingredients below.

Ingredients Tools, Utensils and Ways of cleaning and sanitizing

Equipment needed
Flattened loaf slices 1. 2.
1 cup mayonnaise 3. 4.
Toasted loaf bread 5. 6.
Grated cheese 7. 8.
Drained tuna flakes 9. 10.

POST TEST

Directions: Read each statement carefully. Encircle the letter of the correct answer.

1. What tool is used in measuring mayonnaise for sandwich spread?

A. Dinner spoon B. Measuring spoon C. Measuring glass D. Spatula

2. Which of the following equipment is used primarily for browning or glazing the top of the
sandwich?
A. Bread toaster B. Griddles C. Microwave oven D. Salamanders

3. What equipment is designed to toast sliced bread?

A. Bread toaster B. Griddles C, Oven D. Salamander

4. Which of the following equipment is used to store sandwiches to retain its freshness and
aesthetic appeal?
A. Chiller B. Cooler C. Freezer D. Refrigerator

5. What equipment is used to store perishable food like fresh and processed meat to avoid
spoilage?
A. Cooler B. Chiller C. Freezer D. Refrigerator

6. What tool is used to cut, chop and slice cooked and uncooked food in preparing sandwich?
A. Butter knife B. Deli knife C. French knife D. Grater

7. What cutting tool is best used to cut sandwiches into different shapes?
A. Cookie cutter B. Chef’s knife C. Kitchen shears D. Serrated knife

8. What cutting tool is designed to slice thick sandwiches?

A. Butter knife B. Deli knife C. French knife D. Spatula

9. What cutting tool is used to apply mayonnaise on bread?

A. Deli knife B. French knife C. Grater D. Spatula

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10. What tool is used to hold ingredients while being mixed together?
A. Cooking pan B. Mixing bowl C. Measuring cups D. Utility tray

ANSWER KEY

REFERENCES
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101314.pdf
LM-Cookery Grade 9 page 116-124
Picture 1 https://www.amazon.in/Sandwich-Spreader-Butter-Stainless-Restaurant/dp/B00MV0FNHM
Picture 2 https://www.bakedeco.com/detail.asp?id=1826
Picture 3 https://www.metrokitchen.com/product/wusthof-gourmet-7in-offset-deli-
Picture 4 https://www.crockandpickle.com.au/lettuce-knife
Picture 5 https://www.loipart.com/en/products/cooking/grills-and-griddles/griddlegrill-0fffbf1b
Picture 6 https://www.princesshome.eu/en-gb/princess-products/ovens/princess-112756-convection-oven-
Picture 7 https://www.chefsdeal.com/equipex-sem-60vc electric-salamander-broiler.html
Picture 8 https://www.zilan.com.tr/microwave-ovens/microwave-oven-1-1
Picture 9 https://www.indiamart.com/proddetail/bread-toaster-6568169355.html
Picture 10 https://www.amazon.com/ZENY-Stainless-Electric-Veggies-Commercial/dp/B017618VQK
Picture 11 https://www.ecofridge.co.uk/range/displaycabinets/premium-grab-and-go-display-fridges/
Picture 12 https://www.indiamart.com/proddetail/deep-freezer-10695883230.html

NAME OF WRITER: LIZA L. BINONGO

Position: TII/TLE Coordinator
School: Poblacion National High School
Schools Division Office: Muntinlupa City

NAME OF LANGUAGE EDITOR: Divina C. Aliscad

Position: Master Teacher/OIC Dep’t Head-TLE
School: Muntinlupa National High School-Main
Schools Division Office: Muntinlupa City

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