8

7/8
TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY NC II
(EXPLORATORY)

Quarter 2 – Module 1:
Kitchen Tools, Equipment and
Paraphernalia
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 1: Kitchen Tools, Equipment and
Paraphernalia

Republic Act 8293, section 176 states that: No copyright shall

subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or
office may, among other things, impose as a condition the payment of
royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos,

brand names, trademarks, etc.) included in this module are owned by
their respective copyright holders. Every effort has been exerted to locate
and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Chona C. Alcazar
Editor: Jerwin M. Luisen
Reviewers: Alpha D. Palconit
Illustrator: Chona C. Alcazar
Layout Artist:
Management Team:
Josephine L. Fadul – Schools Division Superintendent
Melanie P. Estacio – Assistant Schools Division Superintendent
Christine C. Bagacay – Chief – Curriculum Implementation
Alpha D. Palconit – Education Program Supervisor EPP/TLE/TVE
Lorna C. Ragos – Education Program Supervisor
Learning Resource Management

Printed in the Philippines by ________________________

Department of Education – Region XI
Office Address: Energy Park, Apokon, Tagum City, 8100
Telefax: (084) 216-3504
E-mail Address: [email protected]
 7/8
COOKERY NC II

Quarter 1 - CLEAN
AND MAINTAIN
KITCHEN PREMISES

Module 1: Kitchen
Tools, Equipment and
Paraphernalia
Lesson Identifying the Types of Kitchen
1 Tools, Equipment and Paraphernalia

Let Us Learn!

Welcome!
This module is prepared to help you achieve the required learning
outcome, Utilizing appropriate kitchen tools, equipment and
paraphernalia. This will be the source of information that will enable you
to acquire the knowledge, skills and attitudes in this particular trade
independently at your own pace or with minimum supervision or help from
your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully. It is
divided into sections which cover all the skills and knowledge you
need to successfully complete this module.
- Use the self-check questions at the end of each section to test your
own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer will
arrange an appointment with you to asses you. The result of your
assessment will be recorded in your Competency Achievement
Record.

This module contains the following Lesson:

1. Identify the different types of kitchen tools, equipment and
paraphernalia.

Learning Objectives:
After reading this information sheet, you are expected to identify
the different kitchen tools, equipment and paraphernalia that are used in
the kitchen.
 Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select the
letters of the correct answers. Encircle your answer.

1. It 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.
a. Glass b. Teflon c. Ceramic d. stainless Steel

2. It 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.
a. Glass b. Teflon c. Ceramic d. stainless Steel

3. It 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.
a. Aluminum b. Teflon c. Ceramic d. stainless Steel

4. It is used to measure the mass of an ingredient can be operated

manually or digitally.
a. Measuring Cup b. Measuring urn c. Household Scale

5. A kind of knife used to separate meat from bone, it is also used to fillet
fish.
a. Paring Knife b. Boning Knife c. Chef’s Knife d.
Cleaver Knife

6. This knife is used to slice or divide breads and pastries.

a. Bread Knife b. Boning Knife c. Chef’s Knife d. Cleaver
Knife

7. A bowl-shape strainer with holes. It is used to drain food such pasta,

fruit and vegetables.
a. Mixing Bowl b. Salad Spinner c. Colander d. Sifter

8. This ladle is used for serving sauces such as gravies, dessert sauces or
other foods.
a. Soup Ladle b. Wooden Ladle c. Sauce Ladle d. Spoon

9. This cookware’s comes from different sizes and shapes food may be
cooked and served.
 a. Casseroles b. Stock Pot c. Steamer d. Wok
10. A rectangular shape shallow metal pan used to baked bread, cookies
and pastries.
a. Muffin Pan b. Tube Pan c. Roll Pan d. Cookie
sheet
Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to identify

the different kitchen tools, equipment and paraphernalia that are used
in the kitchen.

Introduction

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, equipment and paraphernalia 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.

4
 Cooking Utensils List that Every Kitchen Needs

NAME DESCRIPTION USES

Measuring Tools
 Used to hold specific
1. Measuring amounts to dry and wet
Spoon ingredients; varying
sizes from a dash to 1
tablespoon.

2. Measuring Cups  Used to measure dry

and liquid ingredients in
small quantity.

3. Measuring Urn
 Used to measure large
amount of liquid.

 Used to measure the

4. Household mass of an ingredient
Scale can be operated
manually or digitally.

Mixing Tools
 Used for creaming,
5. Wooden stirring, and mixing.
Ladle/Spoon They should be made of
hard wood.

 Used for mixing, folding

soft ingredients and to
6. Rubber Scraper
remove ingredients
from bowl or plate.

 Used to beat, fold, blend

7. Wire Whisk
and whip ingredients.

5
  Used for beating small
amount of eggs or
batter. The beaters
8. Rotary Egg
should be made up of
Beater stainless steel, and gear
driven for ease in
rotating.
 Used for spreading and
smoothing icings on
cakes, mixing
9. Metal Spatula
ingredients, lifting and
flipping and scraping
bowls.
 Basic kitchen utensils
10. Mixing bowl have varying sizes and
can be in metal, plastic
or glass or ceramic. Use
in mixing ingredients.

Cutting Tools

 Used for peeling fruits

11. Paring Knife
and vegetables.

 Used to separate meat

12. Boning Knife from bone, use to fillet
fish.

 Used for chopping,

13. Chef Knife slicing and mincing. It is
an all-purpose knife.

 Used as butcher
knife intended for
hacking through bone.
14. Cleaver Knife The knife's broad side
can also be used for
crushing in food
preparation.

6
  Used to slice or divide
15. Bread Knife
breads and pastries.

 Made from a hard nylon

plastic, this type of
16. Fruit And Salad utensil is designed to be
Knife used for cutting fresh
vegetables such as
salad greens.

 Tool used to cut foods

17. Kitchen Shears and materials used in
the kitchen.

 Used to cut and slice

18. Pizza Cutter
pizza.

Draining and Straining Tools

 Used to describe any
spoon with slots, holes
or other openings in the
19. Slotted Spoon bowl of the spoon which
let liquid pass through
while preserving the
larger solids on top.
 A kitchen utensil with a
mesh bottom used to
20. Sifter sift dry ingredients,
such as flour or
powdered sugar.
 Used to separate liquid
from solid ingredients,
sift fine grains, remove
21. Strainer lumps and rinse foods.

7
  Conical sieve with an
extremely fine mesh.
Used to strain custard,
22. Chinois
purees, soup and
sauces, making them
very smooth.
 a utensil consisting of a
wire or plastic mesh
held in a frame, used for
straining solids from
23. Sieve
liquids, for separating
coarser from finer
particles, or for reducing
soft solids to a pulp.

 Metal mesh receptacle

designed to hold foods
25. Fry Basket
during frying and drain
them afterward.

 Also called spiders, are

often used to retrieve
26. Wire Skimmer food from hot liquids,
such as removing fried
foods from hot grease.

 A bowl-shape strainer
with holes. It is used to
24. Colander
drain food such pasta,
fruit and vegetables.

 Cone-shaped
instrument ending in a
27. Salad Spinner tube used to pour liquid
into a narrow-necked
container.
 Cloth woven into a fine
loose mesh and used to
strain creamed soups
28. Muslin
and sauces so they
become finer and
smoother.

8
 Grating Tools
 A metal device with
multiple sharp holes
that is used to shred
29. Grater vegetables, cheeses
and other foods when
they are rubbed against
it.

 Cooking utensil used for

slicing and for cutting
30. Mandoline juliennes; with suitable
attachments, it can
make crinkle-cuts.

Serving Tools
 Used for serving soup or
stews, but can also be
used for gravy, dessert
sauces or other foods. A
31. Soup Ladle
soup ladle also works
well to remove or skim
off fat from soups and
stews.

 Used in serving sauces

32. Sauce Ladle such as gravies, dessert
sauces or other foods.

 A utensil consisting of a
small, shallow bowl on a
33. Serving Spoon handle, used in
preparing, serving, or
eating food.
  Used to grab and
transfer larger food
items, used with a deep
34. Serving Tongs
fryer, a large stock pot
or at the barbecue.

 Used in cleaning
seafood and removing
the shell much easier. 9
35. Seafood
For cooking seafood,
Serving Tools
utensils will vary
depending on what you
are cooking.

 Used to transfer a little

36. Pasta Spoon or or much cooked pasta
Server to a plate/container
without a mess.

 A thick-handled cuplike
37. Ice Cream utensil for dispensing
Scoop balls of ice cream or
other semisoft food.

 A shovel like utensil,

usually having a deep
38. Scooper
curved dish and a short
handle: a flour scoop.

Other Common Tools

 Is handy for returning
some of the meat or
poultry juices from the
pan, back to the food.
39. Baster They are also
convenient for buttering
the tops of breads and
baked goods after they
come out of the oven.
  Protect your counter or
table, they help keep
40. Cutting/ knives sharper and
Chopping Board allow you to easily
transport cut food from
one place to another.

41.Emery Boards/  Used to sharpen long

Sharpening Steel and short knives. 10

 Use to open a food tin,

preferably with a
42. Cans, Bottles,
smooth operation, and
Cartoons Opener-
comfortable grip and
turning knob.

 A carving fork is a large

fork with long teeth. You
can use a carving fork
43.Carving Fork to turn meat or move it
during cooking or
keeping it in place when
cutting.

 Used to shake flour,

44. Dredgers salt, and pepper on
meat, poultry, and fish.
  Used for turning
hamburgers and other
food items
45.Flipper/Turner

 Cone-shaped
instrument ending in a
46. Funnel tube used to pour liquid
into a narrow-necked
container.

 A kitchen tool which is

specifically designed for
47. c 11
the purpose of pulping
garlic for cooking.

 Are used to lift, turn and

48. Kitchen Tong
transfer foods.

 Tool used to tenderize

49. Meat Tenderizer slabs of meat in
preparation for cooking.

 Used since ancient

times to prepare
ingredients or
50. Mortar and
substances by crushing
Pestle
and grinding them into
a fine paste or powder
in the kitchen.
  Used for mashing
cooked potatoes,
51. Potato Masher
turnips, carrots or other
soft cooked vegetables.

 Is used to flatten, thin

and smooth dough,
pastry and other items
52. Rolling pin
by pressing and rolling
it along the food’s
surface.

 A peeler can remove

the skin from
53. Vegetable vegetables or fruits, or
Peeler the pointed tip can be
used to core out bad
parts of vegetables.
 Used to measure heat
intensity. Different 12
thermometers are used
for different purposes in
food preparation – for
54. Temperature meat, candy or deep-fat
Scales frying. Other small
thermometers are
hanged or stand in
ovens or refrigerators to
check the accuracy of
the equipment’s
thermostat.
Cookware
 Used to braise, boil,
simmer, griddle cook,
55. Braising Pan fry, steam, thaw, poach,
blanch, heat canned
foods, act as a proof
box or oven, and store
hot bakery products.
  Comes from different
sizes and shapes food
56. Casseroles
may be cooked and
served.

 Used for cooking lean

fish by submerging in a
57. Fish Poacher
liquid usually at a low
temperature.

 Used when
temperatures must be
kept below boiling, such
58. Double Boiler as for egg sauces,
puddings, and to keep
foods warm without
overcooking.
 Process of cooking food
at high pressure,
employing water or a
water-based cooking
liquid, in a sealed
59. Pressure 13
vessel. High pressure
Cooker
limits boiling, and
permits cooking
temperatures well
above 100 °C (212 °F)
to be reached.

 Generally used for

60. Steamer steaming food like
siopao, soimai and fish.

 Cylindrical, deep,
heavy-bottomed,
straight-sided pot for
61. Stock Pot
preparing, cooking and
storing stocks, soups
and stews.
  A flat-bottomed pan
62. Frying Pan used for frying, searing,
and browning foods.

 A heavy, thick-bottomed
frying pan used for pan
63. Skillet
frying when steady and
even heat is desired.

 It is a medium-deep pot
with a flat bottom,
commonly used to make
64.Sauce Pan
sauces and gravies.

 Has a series of parallel

ridges used for cooking
65. Grilling Pan food with radiant heat 14
on a stovetop, or with a
metal grid in it.
 Often for stir-frying,
steaming, pan frying,
deep frying, poaching,
66. Wok boiling, braising,
searing, making soup,
smoking and roasting
nuts.
Baking Tools

 A metal or glass (heat-

proof) pan usually of
67. Baking
different sizes shapes
Pan/Cake Pan
and designs used to
bake cakes.
  Shape like a tube used
68. Tube Pan
for baking Chiffon cake.

 A rectangular shape
shallow metal pan used
69. Cookie Sheet
to baked bread, cookies
and pastries.

 A wide, flat pan similar

to a cookie sheet or
baking sheet with sides.
These pans were
70. Roll Pan
intended for baking the
sheet cake or sponge
cake used in making
jelly rolls.

 A shallow metal or glass

71. Pie Pan/Plate dish with sloping sides
15
in which pies are baked.

 A pan with cylindrical

indentations used for
72. Muffin Tin/Pan
baking cupcakes or
muffins.

 It is a large rectangular
pan, often with a lid and
73. Roasting Pan
a meat rack. It is used
to roast meat and fish.

Kitchen Equipment and Small Appliances

More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-
operated appliance such a range or a refrigerator.

Equipment like range, ovens, refrigerators (conventional, convection and

microwave) is mandatory pieces in the kitchen or in any food
establishment.

Name Description Uses

Cooling Storage
1. Refrigerator  Are used to keep
food fresh,
prevent food
spoilage, and
inhibit the growth
of bacteria.
2. Upright Chiller  A machine for
cooling something,
especially a cold
cabinet or
refrigerator for
keeping stored
food a few
degrees above 16
freezing.
3. Freezer  A refrigerated
compartment,
cabinet, or room
for preserving
food at very low
temperatures. A
device for making
foods to be frozen.
Cooking Equipment
 Refers to the
combination of
4. Range Oven stovetop and oven
into kitchen
equipment.
  Stoves rely on the
application of
5. Stove direct heat for the
cooking process.

 A thermally
insulated chamber
6. Microwave Oven used for baking
and cooking.

 A deep fryer is a
kitchen appliance
used for deep
7. Deep Fryer frying. Cooking by
submerging food
into oil at high
heat.
 A high
temperature
overhead grill
which is usually
8. Salamander Grill used for toasting,
browning or even
simply hot holding
dishes at a set
temperature. 17
 Unit with front
opening with
griddle plate set
into top, equipped
9. Combination of Broiler
with gas-heated
and Griddle
radiant under the
griddle. Radiates
food and griddle
simultaneously.
Small Appliances
  Used for beating
and whipping to
10. Electric Hand Mixer add enough air to
make the mixture
fluffy.

 Use for beating,

folding and
11. Stand Mixer
whipping
ingredients.

 Used to grate,
grind, stir, blend,
12. Blender mix, whip puree
and liquefy kinds
of food.

 Usually small
electrical
13. Oven Toaster appliance that can
function as an
oven or a toaster.

Other Large Equipment

A type of heated
bath, used in cooking
to heat materials
14.Bain Marie
gently or to keep
materials warm over
a period of time.
 Storage for
kitchen tools and
utensils. Also, it is 18
15. Kitchen Cabinet storage for
materials and
supplies used in
cooking.
  A table for holding
working materials
and implements.
16. Working Table Much needed in
the cooking
activities in the
kitchen.

19
 Let Us Practice

Self-Check 1.1
DIRECTION: On the third column draw a heart ♥ if the statement/s in
column A matches with column B and if not, write the correct word/s that
best describe the statement/s.

A B C
1. It is the most popular
material used for tools and
equipment, but is more
Stainless Steel
expensive. It is easier to
clean and shine and will not
wear out.
2. It is good for baking but not
practical on top or surface
cooking. Great care is Cast Iron
needed to make sure for
long shelf life.
3. A tool used to tenderize
slabs of meat in preparation Meat Tenderizer
for cooking.
4. A kitchen tool which is
specifically designed for the
Garlic Press
purpose of pulping garlic for
cooking.
5. Used for creaming, stirring,
and mixing. They should be Rubber Scraper
made of hard wood.
6. Used for mixing, folding soft
ingredients and to remove
Wire Whisk
ingredients from bowl or
plate.
7. Used to beat, fold, blend and Wooden
whip ingredients. Ladle/Spoon
8. Used to grate, grind, stir,
blend, mix, whip puree and Blender
liquefy kinds of food.
9. Usually small electrical
appliance that can function Oven Toaster
as an oven or a toaster.
10. Refers to the combination Grilling pan
of stovetop and oven into
 kitchen equipment.

20
Let Us Practice

Self-Check 1.2
MATCHING TYPE. Direction: Match column A to Column B. Write the
letter of your choice on the space provided before each number.

Column A Column B
______1. Protect the counter or table, they help a. Fry Basket
keep knives sharper

______2. Use to sharpen long and short knives b. Can opener

______3. Used for turning and lifting hot foods c. Wire Whisk
______4. Generally used for steaming food d. Measuring
Cups
______5. Shape like a tube used for baking e. Sharpening
Steel
Chiffon cake

______6. Used to measure dry and liquid ingredients f. Chopping

Board
in small quantity

______7. Used to beat, fold, blend and whip ingredients g. Steamer

______8. Used for peeling fruits and vegetables h. Scooper
______9. Used to cut and slice pizza i. Grater
______10. Used to separate liquid from solid ingredients, j. Pizza Slicer
sift fine grains, remove lumps and rinse foods

Let Us Practice

______11. Metal mesh receptacle designed to hold foods k. Tube Pan

 during frying and drain them afterward
______12. A metal device with multiple sharp holes that l. Flipper
is used to shred vegetables, cheeses and other foods

______13. A shovel like utensil, usually having a deep m. Paring

Knife
Curved dish and a short handle

______14. Use to open a food tin, preferably with a smooth n. Strainer

operation, and comfortable grip and turning knob

______15. Used to shake flour, salt, and pepper on meat, o. Dredger

Let Us Practice More

21
poultry, and fish
Self-Check 1.3
A. IDENTIFICATION. Direction: Name the following tools and
equipment. Write your answer on the space provided.

1. ___________________ 6. ______________

2.
___________________ 7. _______________

3.
____________________ 8.

________________
4.

_______________ 9. ___________

5.

________________ 10. __________________

Let Us Remember
22

Activity 1.1

DIRECTION. Find out by accomplishing the Scoring Rubric honestly and

sincerely. Remember it is your learning at stake!

Score/Rate
Demonstrated and identified 15 kitchen utensils 100
Demonstrated and identified 14 kitchen utensils 95
Demonstrated and identified 13 kitchen utensils 90
Demonstrated and identified 12kitchen utensils 85
Demonstrated and identified 11 and below 80
kitchen utensils
 Let Us Assess

23
ENUMERATION. Direction. Enumerate the following tools.

1. Give the Measuring Tools:

a. ________________________________
b. ________________________________
c. ________________________________

2. Mixing Tools:
a. _________________________________
b. _________________________________
c. _________________________________

3. Cutting Tools:
a. __________________________________
b. __________________________________
c. __________________________________

4. Straining Tools:
a. __________________________________
b. __________________________________
c. __________________________________

5. Serving Tools:
a. __________________________________
b. __________________________________
c. __________________________________

6. Cookware’s:
a. __________________________________
b. __________________________________
c. __________________________________
 1. Baking tools
a. __________________________________
b. __________________________________
c. _______________________________________

8. Cooking Equipment

a. __________________________________
b. __________________________________
c. ___________________________________

Let Us Enhance

DIRECTIONS. List down all the utensils and equipment you can find in
your kitchen. Identify the materials of your kitchen tools and equipment.
Follow the format below.
KITCHEN UTENSILS MATERIAL
Ex. Casseroles Aluminum

25
 Let Us Reflect

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.

Few things are as much important as the meals in kitchen. Things

we simply cannot cook eat or mess around food with- the utensils. There
are some cultures that use their hands while eating more of their food, but
in case you are not part of them you may have noticed the idea and
reason in using different kitchen utensils.

You do not have to be a master chef to know that the good utensils
and tools make the process of cooking and consuming food better in this
manner. No matter how good you are with the preparing of meals for you
and your family, there are some basics to which you should turn to.

Taking care of kitchen tools and equipment, knowing their uses and
maintaining its cleanliness and sanitation makes cooking and preparing
food convenient and the safety of our health are secure.

Answer key to Activities

Lesson 1: Kitchen Tools, Equipment and Paraphernalia

Let Us Enhance

26
 References
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html
https://gltnhs-tle.weebly.com/lesson-13.html
http://www.visualdictionaryonline.com/food-kitchen/kitchen/kitchen-
utensils/for-straining-draining_2.php
https://www.leaf.tv/articles/the-definitions-for-cooking-tools/
https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-
69221879

For inquiries or feedback, please write or call:

Department of Education – Division of Tagum City

Office Address: Energy Park, Apokon, Tagum City, 8100

Telefax: (084) 216-3504