BPP G7-G8 Consolidated LAS With Lecture Sheets

Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
TECHNOLOGY AND LIVELIHOOD EDUCATION 7/8 – BPP
Name of Learner: ____________________________________________________ Grade/Level: ________

Section: ______________________________________________________ Date: _______________________
LEARNING ACTIVITY SHEET #1

Lesson 1
USE OF TOOLS AND BAKERY EQUIPMENT
LO 1 – Prepare tools and equipment for specific baking purposes
Background Information for the Learner
Baking Tools
Baking is one of the most popular cooking methods used in food industries. Sonia Gupta, baking instructor
and a food blogger, defined baking as a form of cooking where you cook flour-based food under prolonged heating.
Some of the popular baked goods that is common in the market are the following: biscuits, breads, brownies,
cookies, cakes and pastries. To be able to produce these products, a baker must use tools that are essential in baking.
Baking tools are handheld materials that are used to perform a specific task or finish a specific objective.
Baking tools allows the baker to perform baking tasks accurately. Baking tools are classified into five: measuring
tools, cutting cools, mixing tools, preparatory tools and baking pans.
Measuring Tools
Baking needs exact measurement to achieve desired outcome. You can determine the exact measure using
the standard measuring tools. Measuring tools are necessary in obtaining exact measurement of dry ingredients such
as flour, baking soda and sugar and liquid ingredients such us water, and honey.
Tools Function Image
Liquid It is used for measuring liquid

Measuring Cup ingredients
image retrieve from

https://www.worldmarket.com/product/measuring-cup-basic-
glass-160z.do

It is used to measure dry
ingredients such as flour and
Dry- Measuring
sugar. Most measuring cups
Cup
come in sets with 1 cup, ½
cup,1/3 cup and ¼ cup

It is a set of spoons used to
measure small amount of dry and
liquid ingredients. Most
Measuring measuring spoons come in 1
Spoon tablespoon, 1 teaspoon, ½
teaspoon, and ¼ teaspoon.

image retrieve from
https://www.target.com.au/p/metal-measuring-
spoons/61619890
It is an instrument used to
measure the weight of the
Weighing Scale ingredients. It can measure the
grams and kilograms of the
ingredients. image retrieve from
https://www.amazon.com/CITIZEN-12R986-Weighing-Scale-
3kg/dp/B018V14M94
It monitors the baking time,

Timer fermentation of dough, proofing
time and rising of yeast. image retrieve from
https://www.shutterstock.com/search/kitchen+timer
It is used to check the

temperature of the oven to
Oven ensure it remains consistent
Thermometer throughout the baking or
roasting time.

image retrieve from
https://www.aliexpress.com/i/32815589673.html
It is used to measure
Candy
temperature of boiled sugar
Thermometer
and jams. image retrieve from
https://cakeceterablog.files.wordpress.com/2013/11/sugar-candy-
thermometer-g911.jpg
Cutting Tools
Cutting tools play an important role in baking processes. It helps in producing perfectly shaped cakes and
roles.
It has a serrated blade that slices

Bread Knife loaves, bread, and cakes without
crushing it.
Image retrieve from

https://www.amazon.com/RAINBEAN-Stainless-
Serrated-Slicing-Lightweight/dp/B07SH5HWHC
It is used for cutting pastry and

Baking Shears
parchment paper used in baking.
image retrieve from
https://uk.zwilling-shop.com/Kitchen-
World/Scissors/Multi-purpose-Kitchen-
Shears/Kitchen-Shears-Zwilling-41370-001-
0.html
It also known as Chef’s knives.

This is a multi- purpose knife
French Knives
used for chopping, slicing, and
mincing tasks.

image retrieve from

https://wolffindustries.com/products/kai-7-french-
cook-knife
It is used to grate and shred

Grater and fruits and cheese pieces. It is
Shredder made of metal with sharp
portion that grates food.

image retrieve from
https://www.amazon.com/BASIX-Cheese-Grater-
Shredder-Vegetables/dp/B01H8O7V9S
These are tools used for cutting

Cookie Cutters dough into a shape before
baking.
image retrieve from

https://www.flipkart.com/kitchen-cookware-
serveware/bakeware/baking-cutters/pr?sid=upp
%2Cbgd%2C4fe&page=1
It is used to cut dough during

scaling, to manipulate dough
Dough and to clean surface in which
Cutter/Scraper the dough has been worked. It
is made of plastic or stainless image retrieve from
https://alexnld.com/product/stainless-steel-plastic-
steel. dough-cutter-cake-bread-pizza-scraper-kitchen-
cooking-tools/
It is used to cut fat into pieces

to be able to coat flour in
Pastry pastry like in pie making.
Blender This tool is usually made of
narrow metal strips or wires
attached to the handle. image retrieve from
https://www.marthastewart.com/shop/kitchen/tools-
a367639512.html
It is a tool with a thin sharp

Pastry Wheel tool used for marking and
cutting rolled-out dough.
image retrieve from
https://www.amazon.com/Cake-Boss-Stainless-Gadgets-
Double/dp/B00FB9SIJA
It is used to cut out dough

into a circle and then a small
circle at the center of that
Doughnut circle. It is used by pressing
cutter the cutter into the dough and
twisting the cutter to cut out
the shape at the center of that
image retrieve from
circle. https://www.contacto.de/series-single/3814-3788-Doughnut-
Cutter?lang=en
Mixing Tools

Mixing and combining ingredients are essential tasks in baking. By mixing ingredients, you blend and
incorporate air to the mixture. With proper mixing procedure, you will be able to produce an exemplary baked
product. It is important to have the right tools and equipment for mixing.

These are hollow
dishes used for
mixing
ingredients. It
can be made of
Mixing
glass, metal,
Bowls
stainless or
plastic. Stainless image retrieve from
steel mixing http://healthykitchenequipment.blogspot.com/2011/10/baking-utensils-mixing-
bowls are best bowls.html
used in baking.
It is a tool used
for mixing and
Rubber
scraping mixture
Scraper
on the side of the
bowl. image retrieve from
https://www.kitchenkapers.com/products/progressive-set-3-rubber-scraper-spatulas

It is a baking
utensil used for
whisking or
whipping to
Whisk blend the
ingredients
smoothly or
incorporate air image retrieve from
https://www.gograph.com/clipart/whisk-gg66899665.html
into a mixture.
It is used for
mixing and
stirring
Wooden
ingredients. It is
Spoon
made of wood
and has a long
handle. image retrieve from
https://www.wisebread.com/the-5-best-kitchen-mixing-spoons
It is used for manually beating

egg whites, batter mixture or
Rotary Egg Beater other ingredients.

image retrieve from
https://www.indiamart.com/proddetail/rotary-egg-
beater-3654421012.html
It is mixing equipment used

for mixing, folding, beating,
kneading, and whipping
baking ingredients. It comes
into two variations: hand
mixer and stand mixer.

Electric Mixer
Mixers have 3 main mixing
attachments:
Paddle for creaming and

general mixing. image retrieve from
https://mixer-4-quart-glass-
1. Wire Whip for beating or bowls.mixerbowls.biz/betitay-stand-mixer-60hz-
whipping 1400w.html
2. Dough Hook for kneading

and mixing dough.
Preparatory Tools

It is used for sifting, breaking up

lumps, and adding air to flour. It
Flour Sifter
is made of a fine mesh screen
housed in a container.
image retrieve from

https:/ /educalingo.com/en/dic-en/flour-sifter
This baking utensil is used in

spreading butter, oil or glaze,
greasing pans, and brushing
Pastry Brush of cake crumbs. It is made of
soft, flexible nylon or plastic
which is similar to a paint
brush.
image retrieve from
https://www.cooksinfo.com/pastry-brush/
It is used for frosting cakes,

spreading toppings or mixture
smoothly over the food being
prepared. It is also used to
Spatula loosen cookies from the pan,
and for leveling the flour or
dry ingredients when image retrieve from
measuring. Baking spatulas https://www.recipetips.com/glossary-term/t--
are available with various 37459/baking-spatula.asp
length blades ranging from 4

to 14 inches.

It is a long cylinder made
from aluminum, ceramic,
glass, plastic, marble or
hardwood used for rolling
Rolling Pin
out dough for pastries,
bread, fondant icing, and
for crushing crackers and image retrieve from
breadcrumbs. https://www.recipetips.com/glossary-term/t--
34068/rolling-pin.asp
This tool is used together

with the pastry tip for
Pastry bag
decorating cakes, cupcakes
and other baked good.
image retrieve from
https://www.finecooking.com/article/pastry-bags-
and-piping-tips

This flat baking sheet

is used for baking
Sheet Pan cookies, biscuits,
bread and pastry.

image retrieve from
https://www.amazon.com/Good-Cook-Non-Stick-Cookie-
Sheet/dp/B0026RHI3Mu’

It is a shallow
Jelly Roll rectangular pan
Pan used for baking
rolls.
Image retrieve from
https://www.pinterest.ph/pin/571535008942600169/
This is used for

baking quick bread
Loaf Pan like banana bread
and for baking yeast
bread like loaf bread.
image retrieve from
https://www.homedepot.com/p/Chicago-Metallic-Commercial-II-1-lb-Loaf-
Pan-49042/302967869
It is a round pan with

scalloped sides used
for baking elegant
cakes and baking
Bundt Pan pound cakes that
usually don't need
any frosting to look
image retrieve from
beautiful when https://www.overstock.com/Home-Garden/Gem-10.25-Non-Stick-Bundt-
served. Pan/21957690/product.html
This is used for baking muffins and

Muffin Pan
cupcakes.
image retrieve from

https://www.amazon.com/Fox-Run-4868-Muffin-
Stainless/dp/B001ET5ZI8
It is deeper than a round pan and it

has a hollow center which is
Tube Center Pan
removable. It is used for baking
chiffon cakes.
image retrieve from
https://www.pinterest.ph/pin/541135711469844416/

It is a non-sticky pan with

Spring form Pan removable outer edge that unclasps
easily after baking. It is used for
baking cakes and cheesecakes.
image retrieve from
http://www.ugandatrimmingsltd.com/product/spring-form-cake-
tins-black-set-3/

It is made of porcelain or glass

Custard cup used for baking.
image retrieve from

https://www.amazon.com/Cinf-Porcelain-Ramekins-Microwave-
Dishwasher/dp/B0739X29JX
On the other hand, an oven is an example of baking equipment where baked products are cooked in a specific
temperature. Oven is the most important equipment in commercial baking. It is also used in roasting, heating, and
drying.

Here are some of the things that you need to know about the oven:

1. Before using the oven, read the manual.
2. Identify if your oven is gas or electric.
3. Identify the hot spot.
4. Use an oven thermometer to measure the temperature.
5. Always clean the oven after using.

Baking Equipment are more complicated tools. Some baking equipment use electricity while others use
gas, according to the ways these were designed.
Gas Oven

Many gas ovens, especially older models, may require you to manually light their pilot light. It is important
to take safety measures like checking if the oven is off and the kitchen is well-ventilated before attempting to light
the pilot light to avoid lighting standing gas. It is important to know that if you are unable to light the oven on your
own, you must call an appliance repair technician to check and see what the problem is.

Oven operated by gas needs extra care to avoid accident. You must know also how to manually light the
pilot light in order to light the oven. Follow these steps from WikiHow in lighting a gas oven safely.

Step 2: Open all windows and doors in your kitchen for ventilation.

PART 2: Lighting the Pilot Light

Step 1: Push in and hold the oven knob and turn it to the “ignite” setting.

Push in the oven knob with one hand so you can turn it and keep holding it
until you have lit the pilot light. Turn it to the left to the “ignite” symbol or
the first temperature setting. Every oven model is different, but there should
be either a little picture of a flame or the start of the temperature numbers
right in the middle of the dial on the left-hand side. This is where you want
to turn the knob.
Step 2: Hold a long match or lighter near or in the pilot light hole to light it.
Light a long match with your hand that is not holding the oven knob or use a
lighter with a long tip (like a BBQ lighter). Slowly move the flame towards
the pilot light hole until it lights. If you only have small matches, you can light
one and drop it into the hole to be safe. Another alternative is lighting a
twisted- up piece of paper or a wooden skewer to use as the lighter.

Step 3: Keep holding the oven knob for 10 seconds to let the pilot light heat
up.

You need to let the pilot light heat up for about 10 seconds before you adjust
the temperature. The pilot light will just go out if you try to change the oven’s
temperature too soon. If you accidentally let go of the knob and the pilot light
goes out, then you should turn everything off and start from the beginning.
Step 4: Close the oven and adjust the temperature as needed.

Shut the oven once you are sure the pilot light is staying lit. Turn the oven
knob to the temperature you want to set it at. If you have tried this process
several times, and still can’t light your gas oven, there may be a problem
with the pilot light and you should call a professional to check the oven.
Another type of baking equipment that is commonly used in

baking is the electric oven. Unlike the gas oven, electric oven is easier to
use. You can buy electric oven depending on your budget.

Follow these steps from OneHowto in operating the electric oven safely.
STEPS ON HOW TO USE AN ELECTRIC OVEN

Step 1: Choose what food you want to bake and pay attention to the preparation instructions. If it the
instructions say you should preheat the oven before cooking, then simply turn on the appliance to the
recommended temperature. Unless otherwise stated, place the rack at the center of your oven for a balanced
cooking process.
Step 2: If your electric oven has a timer, select the time recommended in the recipe. When a variable time
is indicated (i.e. between a minimum and a maximum number of minutes) it is appropriate to choose the
minimum time to prevent the food from burning. In this way, you will have the option to continue heating
it, should it not be ready. If the food burns this will be more complicated to fix.

Step 3: While cooking, check the oven to ensure that your recipe is preparing normally. To do this, look
through the oven door or open it slightly and carefully look inside. If you notice that the dish is cooking
too fast, decrease temperature from 10 to 25 degrees.

Step 4: Finally, when the timer indicates that it has finished cooking or when you see that the food looks ready,
open the door completely and with the help of cooking gloves or mittens, take the food out of the oven. Then
turn off the oven and close the door. If you think it is still missing a few minutes to be in best condition, you
can keep it for a little longer in the appliance but monitor its progress closely.

Step 5: When baking a cake in an electric oven, we recommend taking note of the following observations to ensure
that you can remove the cake from the appliance:
1. The cake has a golden appearance.
2. When touched, it bounces a bit.
Step 6: It is important that you consider the following oven care procedures to keep it in perfect condition:
· Regarding the materials, we recommend the trays that came with the appliance as well as glazed, lacquered or dark
trays.
· For maintenance, it is also important to prevent the trays from being very close to or touching the inner heat
source. Moreover, these should be positioned as centrally to equally distribute the heat around the food.
· Place it in a room that has no cold air ventilation. This will stop the oven over using electricity since outdoor
temperature can influence this.
Regarding the cleaning methods, avoid detergents and sponges that can damage your appliance. Choose wet
wipes with lemon or vinegar instead.
ACTIVITY 1
INSTRUCTION:
1. The learners will answer the activity given to them so that they will be able to familiarize and
classify the uses of different tools and equipment in baking.
2. Learners will answer this activity in 15 minutes only.
I. DIRECTION: Read the given recipe carefully and list down all the tools that you need to prepare in
order to finish the activity.
BUTTER CAKE
Ingredients:
3 ¼ cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder
PROCEDURE:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients alternately to the creamed mixture, beginning and ending with dry
ingredients.
6. Bake at 375 for 20 to 30 minutes.
7. Cool the cake, invert it in the paper lining.
II. QUESTIONS
1. What are the tools, materials and equipment needed to bake the cake?
2. What are the uses of each?
3. What did you discovered while you are reading and answering this simple recipe?
4. Can you make a simple recipe using the different tools, materials and equipment in baking?
ACTIVITY 2
DRAW AND LABEL THE USES OF THE DIFFERENT TOOLS, MATERIALS AND EQUIPMENT IN BAKING
Learning Competency: Use of appropriate baking tools and equipment.
INSTRUCTION: The learners will draw the different tools, and equipment used in bakeshops and at
the same time, label the uses of the. Classify them according to their uses.
I. PROCEDURE
1. Get all the drawing materials needed
a. Bond paper
b. Pencil
c. Coloring materials
2. Draw at least 30 different tools and equipment that are commonly used in baking. Opposite of the
drawing, write the uses of them. Classify them according to its uses.
3. Check if is being classified according to use.
4. You can use color if you like to be more attractive.
5. They will perform the activity for 30 minutes only.
II. QUESTIONS
1. What are the uses of each tool and equipment used in baking?
2. How do you classify them?
3. What did you learned in the activity that you have done?
4. Can you draw other tools and equipment used in baking which are available in your home?
Prepared:
ELISA B. BAGAYAUA
Teacher III
Checked:
NANCY B. MARALIT EDITHA M. RODRIGUEZ

Principal II Public School District Supervisor – West 3
Validated:
FLORINDA C. GAGASA Ed.D.

Educational Program Supervisor

Section: ______________________________________________________ Date: _______________________

Lesson 2
PERFORM MENSURATION AND CALCULATION
LO 1 – Familiarize oneself with the table of weights and measure in baking
UNIT ABBREVIATION
Background gallon gal. Information for the
Learner
quart qt.
Unit of Measurement and its Abbreviation
pint pt.
cup c.
tablespoon t or tbsp.
teaspoon tsp.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
Standard Table of Weights and Measure
MEASUREMENT EQUIVALENT
1 Tablespoon 3 Teaspoon

1 Cup 16 Tbsp
½ Cup 8 Tbsp
¼ Cup 4 Tbsp
2 Cups 1 pint
4 Cups 1 Quart
16 Ounces 1 Pound
Common Units Of Weight
1 POUND (lb) 463.59 grams (g)

1 ounce 28.35 grams
1 kilogram (kg) 2.21 pounds
1 gram .035 ounces
1 kilogram 1000g
Common Units Of Volume
1 bushel (bu) 4 pecks

1 peck (pk) 8 quarts
1 gallon 4 quarts
1 quart 2 pints
ACTIVITY 1
I-A Directions: Write the following abbreviations of the words/ measurements given.
1. tablespoon 8. quarts
2. teaspoon 9.milliliters
3. cup 10. pint
4. kilogram 11. peak
5. grams 12. gallon
6. ounces 13. liter
7. pounds 14.pinch
1-B
Directions: Write your answers on your quiz notebook.
1. 2 cups = _________tbsp.
2. 6 cups = _________quarts
3. 2 kilo = __________lbs.
4. 3/4 cup =__________tbsp.
5. 3 cups =__________pints
6. 2 pounds = ________ounces
7. 4 tablespoon = _____ cups
8. 2 gallon = _________quarts
9. 1/8 cup = __________tablespoon
10. 2 grams = ______ounces
ACTIVITY 2
Complete the Table
Table 1
Kilograms (kg) Kg and g Grams (g)

1.25 kg 1kg 250g 1250g
1.5kg
8kg 900g
0.7kg
2kg 750g
0.24kg
380g
1040g
3.5kg
5kg 486g
2.47kg
860g
4kg 560g
10kg 110g
2kg 330g
0.14kg
345g
2245g
6706g
3.012kg
8.14kg
ACTIVITY 3
a. Change the weights into kg (1,000g=1kg), g (1kg=1,000g) and ounces (1ounce=1,000kg).

1. 1,000g 11. 4.5kg
2. 4,000g 12. 12.5 ounces
3. 9 ounces 13. 1kg
4. 7.250kg 14. 4.75kg
5. 6,500g 15. 9,250kg
6. 1 ounce 16. 12kg
7. 30,000g 17. 8.45 ounces
8. 9.75kg 18. 6.2kg
9. 2,250g 19. 5.75 ounces
10. 6.75 ounces 20. 14kg
b. Change the weights into pounds (2lbs=1kg) and ounces (16oz=1 pound).
1. 12kg 11. 6.2kg
2. 3.75kg 12. 3.7 lbs.
3. 2 lbs. 13. 45 lbs.
4. 14 lbs. 14. 68kg.
5. 5.5kg 15. 80kg.
6. 1.5kg 16. 239kg.
7. 4.25 lbs. 17. 95kg.
8. 35 lbs. 18. 55kg
9. 4.5 lbs. 19. 90 lbs.
10. 45kg 20. 85 lbs.
ACTIVITY 4
“MASS MEASUREMENT STORY PROBLEM”
1. Leslie’s mom wants to make a cake. She bought 500 grams of flour, 250grams of eggs, and 100grams of
sugar. What is the total weight of the things that Leslie’s mom bought?
- To solve the problem, I need to do subtraction/addition.
2. The limit of the baggage that each person can bring in the airplane is 20kgs. Jensenne’s baggage weighs
24,000 grams. How much over the limit is this?
3. Andy had 1 kilogram of candy. After she gave some Nadia, he still has 290 grams left. How heavy was the
candy that Andy gave to Nadia?
4. Liza’s mother bought 17 kg. of rice, Gelai and Pearly’s mom bought 15 and 22 kgs. What is the total
weight of rice that was bought?
5. Balla’s weight 32 while Jenn’s body weight is 46 kilogram heavier than than Bella. How heavy is Jenn?
Prepared:
ELISA B. BAGAYAUA
Teacher III
Checked:

Validated:


Section: ______________________________________________________ Date: _______________________

Lesson 2
LO 2 – Apply basic mathematical operations in calculating weights and measures
Conversion Chart of Baking Ingredients
FLOUR

TYPE OF FLOUR CUPS GRAMS OUNCES
All- purpose flour 1 cup 140 g 4.5 oz.
1 cup sifted 115 g 4.1 oz.
Cake Flour 1 cup 130 g 3.9 oz.
Bread Flour 1 cup 150g 4.8 oz.
Pastry Flour 1 cup 120g 4.25 oz.

Whole wheat flour 1 cup 120g 4.25 oz.
SUGAR 1 cup
1 whole
226 grams
½ cup
TYPE OF FLOUR CUPS GRAMS OUNCES
4 ounces
Granulated Sugar 1 Stick 1 cup 200 grams 7.1 oz.
8 tbsp
Caster of fine sugar 1 cup 225 grams 7.9 oz
113 grams
brown sugar 1 cup 200 grams 7.05 oz.
1 tbsp 14.175 grams
Powder sugar/ Icing Sugar 1 cup 125 grams 4.4 oz
Raw sugar/Muscovado 1 cuo 250 8.8
BUTTER
LEAVENING AGENT
Type of Leavening agent Tablespoon Grams
YEAST 1 tbsp 9.45 grams
Instant yeast 1 tbsp 8.45 grams
Baking soda 1 tbsp 13.8 grams1
Cream of tartar 1 tbsp 10.13 grams
Baking powder 1 tbsp 15 grams
SHORTENING

Type of Shortening Cups Grams
Butter 1 cup 226 grams
oil 1 cup 207 grams
Lard 1 cup 205 grams
margarine 1 cup 217 grams
SUBSTITUTION OF INGREDIENTS
Ingredients plays an important role in baking you need to follow what is in the recipe but in case there is no
available ingredients to your kitchen using different ingredients may change the taste and texture of your baked
products, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use this
table as a guideline only.
INGREDIENTS AMOUNT SUBSTITUTION
Baking Powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2

teaspoon cream of tartar plus 1/4
teaspoon cornstarch
Buttermilk 1 cup 1 cup milk minus 2 tbsp plus 2 tbsp

vinegar
Sour Cream 1 cup 1 cup all purpose cream minus 2

tbsp plus 2 tbsp vinegar
or
1 cup plain yogurt
Cream of tartar ½ teaspoon ½ teaspoon vinegar or lemon
Extract, pure vanilla 1 teasponn 1/2 of vanilla bean
1/2 - 1 teaspoon other extract

(almond, orange, lemon, etc.
Margarine 1 cup 1 cup butter
Bread Flour 1 cup 1 cup all purpose flour

Cake flour 2 cup 2 cups all purpose flour minus ¼

cup plus ¼ cup cornstarchh
Fresh milk 1 cup ½ water+1/2 evaporated milk
ACTIVITY 1
DIRECTIONS: Give the substitute equivalent of the following ingredients. Use your TLE quiz notebook to your
answer.
1. 2 T all purpose flour = ________T cornstarch

2. 1 cup cake sifted flour = ________ cup all purpose flour
3. 1 square unsweetened chocolate = _________T cocoa and _____T fat
4. 1 whole egg = _________egg yolks
5. 1 cup coffee cream 20 percent = _________cup milk and _____T butter
6. 1 tablespoon cornstarch = _________tablespoon all purpose flour
7. 2 whole eggs = _________egg yolks
8. 1 cup coffee cream = _________tablespoon cocoa plus ____tbsp. fat
9. 1 teaspoon dry yeast = _________package dry yeast or compressed yeast cake
10. 1 ounce chocolate = _________tablespoon cocoa
ACTIVITY 2 - Cooking with Fractions Word Problems
Directions: Practice using fractions by solving each of the 10 word problems below related to recipes, ingredients
and portions.
1. Princess needs 1/3 cup of flour to make 1 apple pie. If she made 9 apple pies, how many cups of flour
would Princess need?
2. A chef bought 7 6/7 lbs of carrots to make a carrot cake. He only used 5 2/7 lbs of the carrots. How many
pounds of carrots are left over?
3. A smoothie calls for 4/6 of a peach, ½ of a banana, and 2/6 of kiwi. How much fruits will be in the
smoothie?
4. A cake recipe called for using 6 5/9 cups of sugar before baking and another 5 4/9 cups after baking. What
is the total amount of sugar needed in the recipe?
5. A soup kitchen had 6 ½ gallons of soup at the start of the day. They had 2 1/10 gallons of soup left by the
end of the day. How many gallons of soup did they used during the day?
ACTIVITY 3
CHOCOLATE CHEWIES RECIPE
Direction: Using addition, subtraction, multiplication, and division. Solve the following problems to create a usable
recipe for chocolate chewies. Be sure that the number in the last column is the efficient measurement to use.
1. 192/24 = _________Tbsp. = _________ cup milk

2. 32+16 = __________tsp. = __________ cup sugar
3. 288/48 = __________tsp. = __________Tbsp. butter
In a sauce pan, boil milk, sugar and butter for 3 minutes or cook for 5 minutes in the microwave. Then, remove
from heat and add…
4. 120/2.5 = _________Tbsp. = _________ cup of cooking oats

5. 376 – 381 = _________tsp. = __________Tbsp. cocoa
6. 25x.04 = _________tsp. = __________tsp. vanilla
Make into balls. Optional: for part of the oats, substitute coconut, mini marshmallows or rice krispies. While the
cookies are cooling, wash all the dishes and clean your kitchen area.
ACTIVITY 4
ACTIVITY 5
Prepared:
ELISA B. BAGAYAUA
Teacher III
Checked:

Validated:


Section: ______________________________________________________ Date: _______________________

Lesson 2
LO 3 - Measure dry and liquid ingredients
Proper measuring is vital and critical to baking. Baking is a science, and when you mix together
ingredients, you’re creating chemistry, edible chemistry, so being precise is important. There is balance between
flour, leaveners, fats, and liquids.

Dry measuring cup and measuring spoon are the best tool used in measuring dry ingredients. There are
three methods for filling a dry measuring cup – sifting, spooning, and scooping. But before measuring read the
recipe the ingredients list can offer useful clues about how to measure the dry ingredients. Flour, Sugar, and Baking
Soda are some of the examples of dry ingredients.

On the other hand, water, milk, juice and eggs are some of the example of liquid ingredients. These are
commonly used in baking bread. Measuring liquid ingredients are different from measuring dry ingredients. The
most common tool in measuring large amount of liquid ingredients is measuring cup for liquid ingredients or
measuring jug. It may be made by metal, glass or plastic. It is a transparent or translucent cup in which the
measurement can be read from the external scale.
Here are some of the techniques on how to measure different baking ingredients correctly.

Measuring by volume
1. Sift the flour to remove lumps.
2. Scoop the flour into the measuring cup.
3. Level it with the use of spatula.
Images retrieved from https://www.yummy.ph/lessons/baking/measuring-ingredients-the-

right-way-for-baking-a00261-20190304
Note: Do not shake the measuring cup while measuring
Measuring by weight of dry ingredients

The best tool used in measuring by weight is digital weighing scale.
1. Sift the flour to remove the lumps.
2. Place the small bowl in the digital weighing scale then set the weighing scale.
3. Scoop the dry ingredients into the bowl until you reach the desired measurement
needed in the recipe.
Measuring Granulated sugar

It is not necessary to sift the sugar. Fill the measuring cup or scoop the sugar until it
overflows. Do not shake the measuring cup then level the sugar with a spatula.

Measuring Brown Sugar
Scoop and pack the brown sugar into a measuring cup. Press the sugar using your hand or spoon. Inverted the cup
into the plate brown sugar molded into the shape of the cup.

Measuring Liquid ingredients
1. Prepare the liquid measuring cup
2. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup.

Measuring Solid Fats (Lard, margarine, shortening etc.)
Fill the measuring cup with solid fats while pressing until it is full. Level the solid fats with the spatula.
ACTIVITY 1
Directions: Answer the following two-way assessment scheme for you to evaluate your prior knowledge
regarding the topic.
Feel free to check your answer from each indicator from the range of 1-5.
Knowing how to Measure dry and Liquid Ingredients
ITEM 5 4 3 2 1
VMA MA A LA NA
I am aware of various opportunities in knowing the proper

way of measuring dry and liquid ingredients in pastry
business
I am aware of the steps on how to measuring dry and liquid
ingredients
I am aware of the possible outcomes in executing
measuring dry and liquid ingredients in pastry business
I am aware of the best effect of proper knowledge
I am aware of the importance of applying the knowledge in
ACTIVITY 2
PICK and CONNECT
Directions: Select and connect the proper picture for each procedure. SCORING: ( Total points /5 )
4.5-5.00 Very Much Aware of
1.Measuring by volume Measuring dry and liquid ingredients
3.51-4.50 Much Aware of Measuring
Scoop the flour into the measuring cup ● ● dry and liquid ingredients
2.51-3.50 Aware of Measuring dry and
Level it with the use of spatula. ● ● liquid ingredients
1.51-2.50 Less Aware of Measuring
Sift the flour to remove lumps. ● ● dry and liquid ingredients
1-1.50 Not Aware of Measuring dry
and liquid ingredients
2.Measuring Liquid ingredients
Prepare the liquid measuring cup ● ●
Place the cup on a flat surface and

pour the liquid until it reaches the correct ● ●
line on the measuring cup.
Place the cup on a flat surface and pour ● ●

the liquid until it reaches the correct line on
the measuring cup.
3. Measuring Brown Sugar
Scoop and pack the brown sugar into ● ●

a measuring cup.
Press the sugar using your hand or spoon ● ●
Inverted the cup into the plate brown ● ●

Sugar molded into the shape of the cup.
What’s more?
 The learners will answer activities indicated in the module on page 20.
YES OR NO
Direction: Show how you would measure the following ingredients buy
checking Yes or No if the tools used is appropriate to the following
ingredients. Use a separate sheet of paper and copy the table.
What I can do?
CINNAMON ROLL
Direction: Below are the list of ingredients used in baking Cinnamon Bread. Identify the ingredients can be measure
using measuring cup and write MC, measuring spoon Write MS, LMS for liquid measuring cup and T for
tablespoon. Write your answer on the second column.
INGREDIENTS ANSWER
Bread flour
Cake flour
Shortening
Salt
Instant Yeast
Ingredients Tools YES NO

1. ½ cup Fresh Milk Liquid Measuring CUP
Dry Measuring Cup
2. cinnamon powder Measuring Cup
Measuring Spoon
3. Vanilla Liquid Measuring Cup
Measuring Spoon
4. Flour Measuring Cup
Liquid Measuring Cup
What I
have learned?
Directions: Arrange the procedure in measuring dry and liquid ingredients. Write your answer on a
separate sheet. Start with number 1-4.
1.Measuring by volume
______Scoop the flour into the measuring cup
______Level it with the use of spatula.
______Sift the flour to remove lumps.
2.Measuring Liquid ingredients
______Prepare the liquid measuring cup
______Place the cup on a flat surface and pour the liquid until it reaches the
Correct line on the measuring cup
______ Place the cup on a flat surface and pour the liquid until it reaches the
correct line on the measuring cup
3. Measuring Brown Sugar
______Scoop and pack the brown sugar into a measuring cup.

______Press the sugar using your hand or spoon
______Inverted the cup into the plate brown sugar molded into the shape of the
Cup
What I can do? (Assessment)
 The learners will answer the questions provided on page 20 of the module.
Directions: Measure the following dry and liquid ingredients accurately using the tools listed below. Rate your
performance by accomplishing the scoring rubric honestly.
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

Materials:
Measuring tools—Graduated measuring cup, measuring spoons, weighing scale, individual measuring cup
Others—Spatula, tray, sifter
Ingredients:
Dry Ingredients- Flour, granulated sugar, brown sugar, baking powder and soda
Liquid ingredients- Water, milk, Juice
Fill the Talks!
(Reflective Approach)
The learners will give their realization on the importance of measuring the ingredients when baking.
Using the caricature below, let the learners create a short dialogue convincing his father on the importance
of measuring the ingredients when baking.
Learner's Name Date

Competency: Use of Tools and Bakery Test Attempt
Equipment 1st 2nd 3rd
How to light an oven
OVERALL EVALUATION
Directions: Level PERFORMANCE
Rubrics to observe:
Achieved LEVELS

5 4 4 - Can perform3 this skill without supervision
2 1 0
Assess your
Dialogue was
performance in Dialogue wasand with initiative
Dialogue and adaptability
was Dialogue to was Dialogue was done No
comprehensively comprehensivelproblem situations.
comprehensively comprehensively with least dialogue
the following
done with
critical taskclear
and y done with done with clear done with clear understanding and was made.
3 - Can perform this skill satisfactorily
understanding
performance clear understanding and understanding realization of
without assistance or supervision.
and realization
using the criteria understanding realization of and realization of lessons undertaken
of lessons
below . and realization lessons lessons comprising of very
undertaken of lessons 2 - Can perform
undertakenthis skill satisfactorily
undertakenbut minimal ideas;
comprising of undertaken comprising comprising of language used was
requires some assistance and/or supervision.
richwill
You ideasbe and
rated comprising of of ideas and minimal ideas not formally
1 - Can perform parts of this skill
based on the
overall satisfactorily, but requires considerable
evaluation on the assistance and/or supervision.
right side. Teacher will evaluate the initial level achieved.
reflections ideas and reflections and concept; accepted.

focusing on real- reflections focusing on real- language was not
life situations focusing on life situations in line with the
and life-long real-life and life-long caricatures.
learning; situations and learning; language
language and life-long was chosen under
semantics were learning; a least
very scholarly language was circumstance.
and beyond chosen to suit
concepts. the needs of
circumstance.
Prepared:
FREDELYN BEJEN LAT

Teacher II
Checked:
MERLITA M. TRINIDAD ZENAIDA G. RIVERA

Principal II Public School District Supervisor-East
Validated:



Section: ______________________________________________________ Date: _______________________

Lesson 3
MAINTAIN TOOLS AND EQUIPMENT
LO 1 - Check condition of tools and equipment
Tools and equipment in bread and pastry production are essential in performing baking processes. It makes
your work comfortable and easier. Proper maintenance of tools and equipment is very important to ensure the
quality of the baked products and avoid financial consumption in buying for replacement.
Tools and Equipment Functional Non Functional
Knives Sharp, quality, and rust free Dull , rusted, loose handle
Cutting boards Clean and free from scratches Stained, broken and discolored surface due
to dirt.
Measuring cups and spoon Rust free, angled and clean Dent, crumpled, cracked
Spoon , whisks and spatula Quality, durable, in good Loose handle, distorted, rusted
condition
Food tongs Rust free and in good condition Crumpled tip, rusted and broken spring and
Non detachable brackets handle
Mixing bowls and pans Rust free , non- stick and odor Crumpled, perforated surface
resistant
Ovens and other equipment Clean, quality working Expose electric wire, distorted plug, rusted
condition, sanitized, rust free and corroded.

1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and regulating
devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in
production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the development of
disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease
collecting equipment will minimize the danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food
worker in the use of tools and equipment. Always read the manufacturer’s instructions
5. Less cost of production. Expenses will be minimized if tools and equipment are in good condition
Direction: Find the word/words in the puzzle based on the given definition on the right side
TOOLS & EQUIPMENT FUNCTIONAL
1. Food tongs
Directions: Fill in the table below. Choose your answer
2. Mixing bowls and from the list of word/words on the right side.
pans
Part 1
3. Ovens and other

equipment
4. Knives
 Sharp, quality, and rust free
5. Cutting board
 Clean and free from scratches
6. Measuring cups  Rust free, angled and clean
and spoon  Quality, durable, in good
condition
 Rust free and in good
7. Spoon, whisks
condition ,Non detachable
and spatula
 Rust free , non- stick and odor
resistant
 Clean, quality working
condition, sanitized, rust free
TOOLS & NON

EQUIPMENT FUNCTIONAL Part 2
1. Food tongs
2. Mixing bowls and

pans

3. Ovens and other
equipment

4. Knives

5. Cutting boards

6. Measuring cups
and spoon

7. Spoon , whisks
and spatula

WHAT’S IN THE CABINET? (Collaborative Assistance)
The learner is now task to explore each kind of tools and equipment available at home and check its
condition. The learners may ask the assistance of family members, call a friend or other relatives, and use internet
and available references at home.
Spoon, whisks and Cutting boards Knives

spatula
Measuring cups Ovens and other Ovens and other

and spoon equipment equipment
Food tongs
SPECIAL OFFER TO YOU
Directions: Below
are the
important tips on the
Good quality of service Sanitation Safety
checking of the condition
of tools and Less cost of production Fire prevention
equipment. Name
them by choosing
your answer in the box
provided. Write your answer on your workbook.
WHAT I CAN DO
My Checking Info-Graph
The learners will create info-graphics concentrating on the important tips on the checking of the
condition of tools and equipment.
Sanitation Safety Fire Prevention
Good Quality of Service Less Cost of Production
Rubrics to observe:
5 4 3 2 1 0
The info- The info- The info- The info- The info- Did not make
graphic was graphic was graphic was graphic was just graphic was not and submit info-
artistically crafted and crafted and well simply crafted crafted and graphic
crafted and presented presented giving presented nicely
presented Very well emphasis on the
giving emphasis giving emphasis important tips
on the important on the important on checking the
tips on checking tips on checking condition of
the condition of the condition of tools and
tools and tools and equipment
equipment equipment
Other enrichment activities:
CHECK THIS OUT:
Directions: Practice regular maintenance of tools and equipment at home by checking the proper column.
TOOLS & EQUIPMENT Functional Non Functional

1.Rust free Food tongs
2. Crumpled Mixing bowls and

pans

3.Expose electric wire of Ovens
and other equipment

4. Dull Knives

5. Clean Cutting boards

6.Angled and clean Measuring
cups and spoon

7. Loose handle Spoon whisks
and spatula

Recite Like a Poet
Directions: The learners will create a poem with the help of family members. Let them incorporate the
ideas and concept of the lesson undertaken.
# Future Maintenance Officer
Scoring rubric:
Creativity 5
Presentation 10
Relationship with the topic 10
TOTAL 25
Prepared:
FREDELYN BEJEN LAT

Teacher II
Checked:
MERLITA M. TRINIDAD ZENAIDA G. RIVERA

Principal II Public School District Supervisor-East
Validated:


Section: ______________________________________________________ Date: _______________________

Lesson 3
LO 2 - Perform basic preventive maintenance
BASIC PREVENTIVE MAINTENANCE ON BAKING TOOLS AND EQUIPMENT
Preventive maintenance program is necessary to ensure that all equipment and tools works in good
condition. Performing regular maintenance activities may decrease the risk of food contamination and will lessen the
cost of production.
Here are some ways to keep your tools and equipment in good condition

1. Follow a regular cleaning schedule
2. Clean with the right cleaning products
3. Always perform preventive maintenance
4. Perform proper storing and stocking

Cleaning materials for baking tools and equipment

Natural Cleaning agent
Vinegar

Produced by the fermentation of ethanol or sugars by acetic acid. Vinegar’s acidity is
what makes it such a good cleaning agent. It can dissolve away soap scum and brines left
by hard waters. It also found out that vinegar is effective in preventing microbial
multiplication.

Lemon
Lemon is a great substance to clean and shine brass and copper. Its acid is effective as
antibacterial, antiseptic and acts as natural bleaching agent. Just apply the lemon juice
directly to the area using a sponge, let it sit for a minute and then wipe it with clean
damp cloth.

Baking Soda
Sodium bicarbonate, commonly known as baking soda, is a chemical compound with

the formula NaHCO³. It is very effective in cleaning kitchen spots, refrigerators,
countertops and stove tops.

Borax
Sodium tetraborate, a powdery white mineral that has been used as cleaning product for
several decades. It helps get rid of stains, molds and mildew around the house. It can
also kill some insects.
Sponge
Sponges are great scrubbers which help to disinfect your kitchen by cleaning away the
food debris that bacteria thrive on. To keep your sponges disinfected, wet them down and
place them in the microwave and heat for one minute each.
Preventive maintenance practices
Cutting Tools

1. Sharpen knives frequently including folding knives and disinfect before use.
2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and during operation for damage, product residue builds up or cleaning
needs.
4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and cleaned on
regular basis.
5. Store them in their designated places.

EQUIPMENT

For longer and efficient use of baking equipment the following pointers will be helpful:

Cleaning the Range
1. Switch off and remove the electric plug to allow the range to cool before cleaning.
2. Remove and wipe food particles, burnt sediments and grease away from top of the range.
3. Clean the parts thoroughly particularly those that are removable. Clean the burners with a dry brush or with a
clean dry cloth.
4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully. Wash and dry the
removable parts very well.

Cleaning the mixer
1. Remove the detachable parts.
2. Wash the beaters and bowls after use.
3. Wipe the parts with dry cloth thoroughly.

WHAT IS NEW?
Activity A: Art Angel
Direction: Draw 5 kinds of cleaning tools which are being used in the kitchen. Provide for their use/s as well. Use a
separate sheet (short bond paper). The rubric below will be used to grade you work.
DEVELOPMENT
WHAT I KNOW?
Activity A: True or False
Direction: Write T if the statement is correct and F if the statement is wrong. Write your answers in your notebook.
_____ 1. Failure to perform preventive maintenance will result to malfunctioning

of tools and equipment.
_____ 2. Rusting is the result of keeping the equipment wet.
_____ 3. Cleaning and maintenance of tools should be done periodically
_____ 4. Switch off the electrical plug of the oven before cleaning.
_____ 5. Use cool water to sterilize tools and equipment.
WHAT IS IN?
Activity B: Matching Type
Direction: Match the items/images in column B to their corresponding ways on how to clean the equipment under
column A. Write the letter of your answer in your notebook.
Column A Column B
A.
_____1. Clean the parts thoroughly

particularly those that are removable. Clean
the burners with a dry brush or with a clean
dry cloth.
B.
_____2. Remove and wipe food particles,

burnt sediments and grease away from top of
the range.
C.
_____3. Switch off and remove the electric

plug to allow the range to cool before
cleaning.
D.
_____4. Remove the grates before cleaning

the entire oven. Scrape the food particles
carefully. Wash and dry the removable parts
very well.
E.
WHAT’S MORE?
ENGAGEMENT
Activity A: Remember Me, Remember You
Direction: Determine the correct cleaning agent described in the given statements. Choose your answer from the
box. Write the answers in your notebook.
A. Lemon B. Sponge C. Baking Soda D. Bleach E. Borax F. Vinegar
_____1. This can be used to scrub surfaces in much the same way as commercial abrasive cleansers.
_____2. This common household product is another natural cleaning powder, and like baking soda (but stronger)
acts as a kitchen disinfectant and stain remover.
_____3. Mix a solution of 1-part water to 1 part this cleaning agent in a clean spray bottle and you have a solution
that will clean most areas of your kitchen.
_____4. This is a great scrubber which help to disinfect your kitchen by cleaning away the food debris that bacteria
thrive on.
_____5. Its juice can be used to dissolve soap scum and hard water deposits.
Activity B: I Feel You, Fill Me!
Direction: Provide for the correct word/s or phrase in each item to complete the statements. Choose your answers
from the box and write them in your notebook.
A. dry cloth B. rag C. burnt sediments D. folding E. wet cloth

F. residue G. scrape H. wet cloth
_____1. Remove and wipe food particles, ______________ and grease away from top of
the range.
_____2. Wipe the parts with _______________ thoroughly.
_____3. Frequently inspect cutting blades before and during operation for damage,
product _______________ builds up or cleaning needs.
_____4. Wash and dry utensils with a clean dry _______________ before storing them.
_____5. Sharpen knives frequently including _______________ knives and disinfect before
use.
_____6. Remove the grates before cleaning the entire oven. _______________ the food
particles carefully. Wash and dry the removable parts very well.
Activity C: Fact or Bluff
Directions: Write Fact if the statement in preventive maintenance practices is correct and Bluff if the statement is
incorrect.
_____1. Sharpen knives frequently including folding knives and disinfect before use.
_____2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.
_____3. Wash and dry utensils with a clean dry rag before storing them.
_____4. Rinse tools and utensils in very cold clean water to sterilize them.
_____5. Switch on electric plug when cleaning baking equipment.

_____6. Clean the burners with a dry brush or with a clean dry cloth.
_____7. Remove the grates before cleaning the entire oven.
_____8. Have a periodic inspection and cleaning of tool
_____9. Preventive maintenance practices is necessary in proper keeping and caring of tools and equipment.
_____10. Regular checking of condition of tools and equipment will lessen the production cost.
WHAT I CAN DO?
Activity D: At List!
Direction: In your notebook, list down five (5) cleaning agents that are available in your house and how you use
them for cleaning certain areas in your kitchen.
Activity E: Stop, Write Now!

Direction: In your own insights, write at least 2 preventive maintenance practices that you can do at your home.
Write the answers in your notebook.
1. Knives
2. Spoon
3. chopping board
4. frying pan
5. gas stove
Activity F: Creating Time
Direction: Create a catalog on how to perform BASIC PREVENTIVE MAINTENANCE ON BAKING TOOLS
AND EQUIPMENT. Use a short bond paper for this activity. Your work will be graded based on following rubric.
Rubric in Creating a Catalog/Brochure
CATEGORY 4 3 2 1
Content - Accuracy All facts in the brochure are 99-90% of the facts in the 89-80% of the facts in the Fewer than 80% of the facts in
accurate. brochure are accurate. brochure are accurate. the brochure are accurate.
Writing - Organization Each section in the brochure has Almost all sections of the Most sections of the brochure Less than half of the sections of
a clear beginning, middle, and brochure have a clear beginning, have a clear beginning, middle the brochure have a clear
end. middle and end. and end. beginning, middle and end.
Graphics/Pictures Graphics go well with the text Graphics go well with the text, Graphics go well with the text, Graphics do not go with the
and there is a good mix of text but there are so many that they but there are too few and the accompanying text or appear to
and graphics. distract from the text. brochure seems "text-heavy". be randomly chosen.
Spelling & Proofreading No spelling errors remain after No more than 1 spelling error No more than 3 spelling errors Several spelling errors in the
one person other than the typist remains after one person other remain after one person other brochure.
reads and corrects the brochure. than the typist reads and corrects than the typist reads and corrects
the brochure. the brochure.
Attractiveness & Organization The brochure has exceptionally The brochure has attractive The brochure has well-organized The brochure's formatting and
attractive formatting and well- formatting and well-organized information. organization of material are
organized information. information. confusing to the reader.
studylib.net
WHAT I HAVE LEARNED?
ASSIMILATION
Activity A: A Vlogger in the Making
Direction: Create a vlog showing how you, yourselves apply the preventive maintenance of tools and equipment
inside your own kitchen. Duration of your vlog will be twenty (25) minutes only. The following rubric will be used
to grade your work.
Excellent
Video uses factual Good
Fair Poor
information that is Video uses factual
Content Video uses factual, but Video is confusing and
compelling to watch and information that is
confusing information. difficult to understand
presented in a creative compelling to watch.
manner.
WHAT I CAN ACHIEVE? (Assessment)
Activity B: Guess What?!
Direction: Identify what is/are being asked in the give statements. Write the answers in your notebook.
I. What are the means to keep your tools and equipment in good condition (1-5).
II. Identify methods of preventive maintenance for cutting tools (1-5).
Prepared by:
MA. KRISTINA CASSANDRA N. NON

Teacher I
Checked:
MICHAELO M. MEDALLA FEMIE A. VELASCO

Head Teacher III Public Schools District Supervisor
Validated:
FLORINDA GAGASA, Ed. D.

Education Program Supervisor

Section: ______________________________________________________ Date: _______________________

Lesson 3
LO 3 - Store tools and equipment
PROPER STORAGE OF TOOLS AND EQUIPMENT
The proper care and storage of tools and equipment are necessary to promote an organize and clean
workplace, maintaining tools to its good working condition and to easily locate the tools and equipment when
needed

Importance of proper storage of tools and equipment
1. It is an important factor for safety and health as well as good business.
2. Improves appearance of general-shop and construction areas.
3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at hand.
5. Teaches workers principles of (tool) accountability.

Pointers to follow in storing tools and equipment:
1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage dishes and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.
WHAT IS NEW?
Activity A: Say Something…
Direction: Take a look at the given picture below. Do you have the same kind of kitchen in your house or not? In
five sentences, say something about it. Write your answer in your notebook.
Source: https://www.flickr.com/photos/knobil/4521285655
DEVELOPMENT
WHAT I KNOW?
Activity A: Fact or Bluff
Direction: Write Fact if the statement is correct and Bluff if the statement is wrong. Use your notebook in writing
your answers.
_____1. Have a designated place for each kind of tools.
_____2. Label storage cabinet for ease of locating.
_____3. Put frequently used item far from the point of use.
_____4. Store knives with sharp edge up.
_____5. Make sure that the areas used for storing equipment are clean and dry.
_____6. At all times metal equipment cannot be stacked on one another.
_____7. Cutting board should be stored horizontally to avoid moisture collection.
_____8. Dry then wash properly before storing.
_____9. Do not overcrowd storage area.
_____10. Secure electrical cords to prevent entanglement.
WHAT IS IN?
Activity B: Tell Me Something
Direction: Tell something about the given images. Use your notebook in writing your answer.
1. ________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
https://foodal.com/knowledge/cleaning/organize-kitchen-chaos-15-minutes-time/
2. ________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
https://preventionrd.com/2010/02/prevention-kitchen-and-mishap/
3. _________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
https://www.istockphoto.com/photo/unorganized-storage-of-cereals-in-the-kitchen-cabinet
ENGAGEMENT
WHAT’S MORE?
Activity A: Remember Me, Remember You
I. Direction: List down the importance of proper storage of tools and equipment. (1-5)
Write them in your notebook.
II. Direction: Write down the pointers to follow in storing tools and equipment. (6-15).
Write them in your notebook.
Activity B: Illustrate your Thoughts
Direction: Create a simple comic strip and show what you have learned in Lesson 3. Follow the following
guidelines.
1. Your comics strip should at least contain 6 panels.

2. Your comics strip should be informative.
3. Show the proper cleaning and maintenance of tools and equipment.
4. Your comics strip should also encourage other students to do proper cleaning and maintenance of tools
and equipment.
5. Your comics strip will be graded based on the rubric below.
Category 5 4 3 2
Comics strip should contain all

Basic elements (title, author, six Comics strip contains all Conics strip is missing one basic Comics strip is missing more
elements in a creative, organized
completed panels) element element than two elements.
form.
All six panels are complete with Five panels are complete with an Four or fewer panels are
All six panels are complete in a
Panels/layout an appropriate cause-and-effect appropriate cause and-effect complete with an appropriate
creative, organized format
relationship relationship. cause and-effect relationship.
Strip contains six completed

Strip contains six completed Strip contains five or fewer Strip contains four or fewer
Illustration (colored) drawings in a creative,
(colored) drawings. completed (colored) drawings. completed (colored) drawings.
organized format.
There are no more than three There are no more than four
Grammar/ mechanics There are no more than two errors There are five or more errors.
errors. errors
WHAT I CAN DO?
Activity C: Let Me Show You
Criteria 4- Exemplary 3- Proficient 2 - Developing 1-Emerging
It covers all the topic in depth It covers basic knowledge about It covers essential information on It covers minor details about the
1.Concept
details and examples the topic the topic topic
The quality and materials in the The quality and materials in the The quality and materials in the The quality and materials in the
2.Quality/ organization of the
video are well organized and video adequately organized and video are lack of organization and video are not organized and lack
video
understandable somewhat clear clear. of clarity.
The video design is unique and The video design is lack of The video designs show no
3.Creativity/ uniqueness The video design is expressive.
original individuality attempt of individuality
Final product looks professional Final product looks decent and the The final product requires more Final product looks unrefined and
4. Final output and the concepts were visibly concepts were somewhat revisions and the concepts were the concepts were not
demonstrated. demonstrated not clearly demonstrated. demonstrated.
Direction: In your own kitchen, do the proper keeping and storing of tools and equipment. Create a video clip or
picture while doing it then post it on your FACEBOOK “MYDAY”. Rate your performance honestly using the
rubric below
Enrichment Activities (Additional Activities)
Activity D: Let’s Talk About It
Direction: Conduct an interview to the nearest bakery shop in your house. Ask them about the importance of storing
their baking tolls and equipment properly. What are the benefits of doing so? Document their answer in a narrative
form. Write it in a short bond paper.
ASSIMILATION
WHAT I HAVE LEARNED?
Activity A: Do the Right Thing
Direction: Perform the proper storing of tools and equipment in designated places. Put labels on each storage place.
Do this activity in your notebook. To rate your work honestly and sincerely, ask your mother or father to accomplish
the given rubric.
Do the following steps.
1. Classify.
2. Clean and dry.
3. Store in proper places.
4. Put labels.
OVERALL EVALUATION
Level
PERFORMANCE LEVELS
Achieved
4 - Can perform this skill without supervision and with initiative and adaptability to problem situations.
3 - Can perform this skill satisfactorily without assistance or supervision.
2 - Can perform this skill satisfactorily but requires some assistance and/or supervision.
1 - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.
WHAT I CAN DO? (Assessment)
Activity B: Watch, Learn and Post
Direction: Watch a video in YouTube about maintaining tools and equipment. Try to reflect on the learning you
have gained in the video. Make a Facebook post/ myday post with your reflection and the hashtag #ilovetolearn and
tag your TLE teacher.
Prepared by:
MA. KRISTINA CASSANDRA N. NON

Teacher I
Checked:
MICHAELO M. MEDALLA FEMIE A. VELASCO

Head Teacher III Public Schools District Supervisor
Validated:
FLORINDA GAGASA, Ed. D.

Education Program Supervisor

Section: ______________________________________________________ Date: _______________________

Lesson 4
OCCUPATIONAL SAFETY and HEALTH (OHS) PROCEDURES
LO 1 – Identify Hazards and Risks
There are different risk and hazards that are associated with bakeries. If you are not careful when using
your ovens or even bakery trays it can cause accident in the work place. The improper use of bakery trays can pose
threat to the health of bakery workers. This might seem a trivial thing but if you do not properly use bakery racks or
bakery trays, there will be corresponding consequences.

In this lesson you are going to learn more about on occupational health and safety procedures that must be
done during baking processes. You will also know safety awareness.

HAZARD AND RISK IN THE WORKPLACE

A hazard is something that can cause harm, e.g. electricity, chemicals, working up a ladder, noise, a
keyboard, a bully at work, stress, etc.

Types of Hazards in the Workplace
1. Safety Hazards it includes slips, trip and falls,

operating dangerous machinery and electrical
hazards.

Image retrieved from https://staysafeapp.com/blog/2019/08/08/6-
types-of-workplace-hazard/

2. Biological Hazards caused by organisms such as

virus and bacteria exposure to dangerous substances
and diseases associated with working among
animals, people, or infectious plant materials.

3. Physical hazards those workers or workplace

that are exposed to loud noise, radiation, sun rays
and ultraviolet rays could be at risk. Ex. Person who
work outside under the sun for long period of time.

4. Ergonomic Hazards it includes repetitive

movement, manual handling, workplace/job/task
design, uncomfortable work station height and poor
body positioning.

Image retrieved from
https://sites.google.com/site/ergonomics2015607/history/caused-of-
ergonomics-1

5. Chemical Hazards working to the workplace
exposed to dangerous liquids, solvents or flammable
gasses. Exposure to harmful chemicals can cause
illness, skin irritation, breathing problems and,
extreme cases, death.

6. Psychological hazards it affects mental health or

mental well-being of the worker by overwhelming
individual coping mechanism and impacting the
worker’s ability to work in a healthy and safe
manner.

Image retrieved from https://www.istockphoto.com/photo/cleaning-
gm928891006-254750567

RISK
Risk is the chance or probability that a person will be harmed or experience an adverse health effect caused
by a hazard. It may also apply to situations with property or equipment loss.
Example: The risk of developing cancer from smoking cigarettes could be expressed as "cigarette smokers are more
likely to die of lung cancer than non-smokers”.
Factors that influence the degree of risk include:
How much a person is exposed to a hazardous thing or condition;
How the person is exposed (e.g., breathing in a vapor, skin contact), and how severe are the effects under the
conditions of exposure.
Risk assessment is the process where you:
1. Identify hazards
2. Analyze or evaluate the risk associated with that hazard
3. Determine appropriate ways to eliminate or control the hazard.

Occupational Safety and Health (OSH) Indicators
Occupational safety and health (OSH) is a cross-disciplinary area concerned with protecting the safety,
health and welfare of people engaged in work or employment. The goal of all occupational safety and health
programs is to foster a safe work environment. As a secondary effect it may also protect co-workers, family
members, employers, customers, suppliers, nearby communities, and other members of the public who are impacted
by the workplace environment.
Management Commitment
1. The employer identifies his general responsibilities regarding occupational safety and health laws.
2. Everyone in the organization understands the general requirements of occupational safety and health laws.
3. The employer is actively involved in OHS management.
4. A competent person in the organization coordinates safety management activities
5. There is occupational safety and health policy that is up-to-date
6. Everyone in the organization knows about the occupational safety and health policy.
7. Adequate resources are provided for all aspects of OHS management.
8. All employees have sufficient time to carry out specific tasks related to occupational safety and health.
9. All employees are accountable for safety and health in their area of responsibility.
OSH Signs or symbols in the Workplace

Safety signs are the alert signs that help in indicating various hazards ahead. These labels help in reducing
accidents at workplace and on roadside. It is a process of providing information or instructions by means of placing
required signboards.
Different types of hazards required different types of safety labels. There are several safety labels available
in the market. All that is need is to figure out the right label as per requirement. Safety signs consists of words,
messages and a pictorial symbol with variety of shapes, size, and colors. Each color is standardized and reflect a
specific meaning.
Sign Colors Defined

GOOD MANUFACTURING PRACTICES

PERSONAL HYGIENE
Ways to achieve personal hygiene.
1. Regularly wash and cut your hair to keep a neat appearance. If you have facial hair, you can save money by
maintaining it yourself with a set of quality clippers.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are brushing every day, your dentist
will correct any dental problems you have.

3. Bathe every day before work, or every night before you go to sleep. This will help you cleanse/remove body odor.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people can actually get away with not
wearing deodorant, but most people, especially those who have heavy duty jobs or work in warm climates,
benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially when you have just come from the
toilet, after touching your hair or other parts of your body, and after your hands cover your mouth or nose
when you cough or sneeze. Be sure to clean under fingernails where dirt and bacteria tend to accumulate.
6. Trim your nails; especially if you work in the food service. This will help keep your hands much cleaner and
prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on your desk, put travel sizes of
these items in your pocket. Sanitizer and tissues will come in handy when you're ill and can also prevent the
spread of germs resulting from touching items such as money and computer keyboards.
8. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping hands.
9. Avoid working with food when you have an open cut, sore, boil, or infected wound in your hands. Pus and other
liquids secreted by the wound contain millions of harmful bacteria that can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the food.
12. Wear suitable clothes at work. Do not wear clothes with long sleeves when working with food. Wear also
comfortable and clean shoes. Be sure aprons are always clean.

PROPER HAND WASHING

Washing is the single most effective way to prevent the spread of infections. "Germs" (a general term for microbes
like viruses and bacteria) can be spread casually by touching another person. You can also catch germs when you
touch contaminated objects or surfaces and then you touch your face (mouth, eyes, and nose).
"Good" hand washing techniques include using an adequate amount of soap, rubbing the hands together to create
friction, and rinsing under running water.

Task#1 “Time to Reflect”

Direction: Answer the questions below base on your real experience. Year 2020 Pandemic start in the Philippines all
people in the country affected to this kind of Pandemic.
1. Why does Pandemic happened to our country?
2. What are pre -cautionary measure that our Government do during Pandemic? Is it important?
3. Why is it important to wear PPE?
Pre-Test
A. Directions: Match Column A with Column B. Write the letter of your answer on a separate sheet of paper.
A B
1. Danger Signs A.
2. Safety Equipment B.
3. Caution Signs C.
4. Serious Injuries D.
5. Safety Information E.
B. Directions: With hazard risks as bases, match Column A with Column B. Write the letters only. Use
separate sheet for your answers.
A B
_____ 1. Electricity a. Cut
_____ 2. Knife b. Cancer
_____ 3. Welding c. Slips, falls
_____ 4. Benzene d. Metal fume fever
_____ 5. Wet floor e. Shock
_____ 6. Hazards f. Remind workers of correct lifting
_____ 7. Work g. Change in body function
_____ 8. Safety hazards h. Determinant of health
_____ 9. Back injury i. Cause harm
_____10. Adverse health effect j. Unsafe workplace
k. Vibration
Task #2 “Tell Me Why”

You will be graded based on the rubric below.
1. Why does proper use of tools and equipment is important?
2. Why does food contamination affect to our body?
3. What are the important things you need to do before and after using the equipment? Why?
RUBRIC FOR ESSAY

Unsatisfactory Needs Improvement Satisfactory Outstanding
0 pts 2pts. 3pts.
5pts.
Content & Content is Content is not - Content is accurate Content is

Development incomplete. comprehensive and and persuasive. comprehensive,
- Major points are not /or persuasive. - Major points are accurate, and
clear. - Major points are stated. persuasive.
-Specific examples addressed, but not - Responses are - Major points are
are not used. well supported. adequate and address stated clearly and are
- Responses are topic. well supported.
inadequate or do not - Content is clear. - Responses are
address topic. -Specific examples excellent, timely and
-Specific examples are used. address topic.

do not support topic. - Content is clear.
-Specific examples
are used.
Organization & structure detract from Structure of the paper Structure is mostly Structure of the paper
Structure the message. is not easy to follow. clear and easy to is clear and easy to
- Writing is disjointed - Transitions need follow. follow.
and lacks transition improvement. - Transitions are - Transitions are
of thoughts. - Conclusion is present. logical and maintain
missing, or if - Conclusion is the flow of thought
provided, does not logical. throughout the paper.
flow from the body of - Conclusion is
the paper. logical and flows
from the body of the
paper.
Grammar, Paper contains - Paper contains few Rules of grammar, - Rules of grammar,
Punctuation & numerous grammatical, usage, and usage, and
Spelling grammatical, punctuation and punctuation are punctuation are
punctuation, and spelling errors. followed with minor followed; spelling is
spelling errors. errors. correct.
Spelling is correct.
Task #3 “True or False”

Directions: Write TRUE if the statement is correct and FALSE if it is wrong. Write your answer on a separate
sheet.
________1. Hazard is something that can cause harm.
________2. Risks is the chance or probability that a person will be harmed or experienced an adverse health
effect caused by a hazard.
________3. The employers are inactively involved in OHS Management.
________4. Safety signs are the alert signs that help in indicating various hazards ahead.
________5. Proper hand washing is the most effective way to prevent the spread of infections.
Task #4 “What’s Up”

Directions: Identify the word or group of words being described or defined.
_____1. This consists of words or messages and a pictorial symbol which reflects a specific meaning.
_____2. Used to alert against unsafe practices, which if not avoided, may result in minor or moderate injuries
like caution signs
_____3. Is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in
work or employment
_____4. Indicates the emergency exit location, first aids and other safety equipment. The goal of all OSH
program.
_____5. Reflects immediate hazardous situations that will cause death or other serious injuries like Danger signs
and Fire symbols.
Task #5 “Like or Dislike”

Directions: Write Like if the statement is correct and Dislike if the statement is wrong.
_____1. Use gloves as substitute for hand washing.

_____2. Rinsing of hands only is enough to cleanse our hands.
_____3. Avoid smoking while preparing food to avoid ashes from dropping into the food.
_____4. Personal hygiene means keeping oneself clean helps avoid transfer of harmful bacteria.
_____5. Wash hands for a minimum of 30 seconds.
_____6. Use hand towels for wiping dishes.

_____7. Avoid working with food when you have an open cut or wound
_____8. Sanitizer helps prevent spread of germs resulting from touching items like money.
_____9. Wash hands only before eating.
_____10. Always wear clean work clothes and aprons.
Task #6 “Draw to Learn”
Directions: Given the material make your own posters of safety or warning signs. Your work will be judge based
on the criteria given below.
Poster Making
Material: color, oslo paper or cartolina

Tools: pencil, drawing pens, ruler, crayola

Criteria 5 3 1 Score
Relevance and There is much There is There is less
safety relevance with moderate relevance with
safety relevance in safety
safety
Messages It is very clear It is moderately Message is not

and clear and clear and
informative informative informative
Color Color is very Color is Color is not

much related slightly related related with the
with the signs with the sign sign
Maximum Your total 15

score -15 Score
Score Equivalent:
11 – 15 Very good
6 – 10 Good
1 – 5 Fair
Task #7 “Watch and Learn”

Directions: After viewing the presentation on hazards and risks give your reactions. What lessons have you
learned in the presentation? Write your reaction on one whole sheet of paper.
Criteria 5 3 1
Level of The presentation was The presentation was The presentation was
understanding very much slightly understood. not understood.
understood
Degree of Importance of the Importance of the Importance of the
importance presentation was presentation was presentation was not
stated at the fullest stated at moderate clearly stated.
degree. degree.
Maximum score – 10
Score Equivalent
7 – 10 Very Good
4 – 6 Good
1 – 3 Fair
Task #8 “Take One, Action!”

Direction: Create a vlog showing the proper handwashing. Duration of your vlog will be twenty (10) minutes
only. The following rubric will be used to grade your work.
Task #9 “Take Note”

Directions: Now that you are about to complete this lesson, I’m sure you may now be able to write your reflections
about the importance of following the procedures in order to avoid the hazards and risks in your workplace. Write it in
paragraph consist of 5-10 sentences.
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
Task #10 Post-Test

A. Directions: Match Column A with Column B. Write the letter of your answer on a separate sheet of paper.
A B
1. Danger Signs A.
2. Safety Equipment B.
3. Caution Signs C.
4. Serious Injuries D.
5. Safety Information E.
B. Directions: With hazard risks as bases, match Column A with Column B. Write the letters only. Use separate
sheet for your answers.
A B
_____ 1. Electricity a. Cut
_____ 2. Knife b. Cancer
_____ 3. Welding c. Slips, falls
_____ 4. Benzene d. Metal fume fever
_____ 5. Wet floor e. Shock
_____ 6. Hazards f. Remind workers of correct lifting
_____ 7. Work g. Change in body function
_____ 8. Safety hazards h. Determinant of health
_____ 9. Back injury i. Cause harm
_____10. Adverse health effect j. Unsafe workplace
k. Vibration
Prepared:
DOROTHY GRACE L. AMBALONG
Teacher I
Checked:
EDUARDO L. IGNACIO JR. EDITHA M. RODRIGUEZ

Validated:



Section: ______________________________________________________ Date: _______________________

Lesson 4
LO 2 – Evaluate Hazards and Risks
Philippine OHS standards

OSH Standard are mandatory rules and standard set and enforced to eliminate or reduce occupational
safety and health hazards in the workplace.

The OSH Standards are mandatory rules on occupational safety and health promulgated pursuant to
Article 162, Book IV of the Labor Code of the Philippines, P.D.442 Art.162. Safety and Health Standard. The
Secretary of Labor and Employment shall, by appropriate orders, set and enforce mandatory safety and health
standards to eliminate or reduce occupational safety hazards in all workplaces and institute new, and update existing,
programs to ensure safe and healthful working conditions in all places of employment.

What is the purpose of OSH Standards?
OSH Standards aim to provide at least the minimum acceptable degree of protection that must be afforded
to every worker in relation to the working condition and dangers of injury, sickness or death that may arise by
reason of the worker’s occupation.

What does right to safe and healthful conditions of work mean?

It means that the worker shall be assured of effective protection against the danger of injury, sickness or
death through safe and healthful working conditions.

Effects of hazards in the work

In baking the heat is associated with ovens in bakeries or laboratories can be hazardous to the employee
and baker. Those who are in direct with ovens will affect the cardiovascular functions of a person which can result
to syncope or fainting and other hazardous consequences. There is always the risk of getting burned from hot
surfaces or objects when working in bakeries.

Bakery trays environment in dermatitis which is the resulting of sensitization of the skin and the lungs
experiencing asthma or allergic rhinitis are among the important health hazards that one has to be careful of.

Most bakers give up their work because they have suffered from persistent ill health which they got from
inadequate control and exposure to various allergens in the workplace.

COMMON HEALTH RISK ASSOCIATED WITH WORKPLACE HAZARDS


1. Breathing Problem 2. Skin Irritation

https://www.dreamstime.com/illustration/breath- Image retrieved from https://www.123rf.com/clipart-
shortness.html vector/skin_rashes.html?sti=lbso35pxgx9v0u5jis|

3. Damage to muscles, bones and joints 4. Hearing Damage

Image retrieved from https://www.hiclipart.com/free-
transparent-background-png-clipart-mpgqh
https://westchesterseniorvoice.com/health/dangers-untreated-
hearing-loss.html

5. Reduced well being 6. Disease

Image retrieved from https://welbot.io/welblog/better- Image retrieved from http://clipart-library.com/clipart/351087.htm
employee-health-boosts-your-bottom-line.html

7. Bodily Injury 8. Effect to The Ability to Accommodate Stress


https://www.progressive.com/answers/personal-injury- Image retrieved from https://centerhealthyminds.org/news/being-
protection/ well-in-a-stressed-out-society
The table shows examples of hazards in the workplace and their effects.
Workplace hazard Example of Hazard Harm caused or effect
Thing Knife Cut
Substance Benzene Leukemia
Material Mycobacterium Tuberculosis Tuberculosis
Source Of Energy Electricity Shock
Condition Wet Floor Slips, Falls
Behavior Bullying Anxiety, Fear, Depression
Task #1 “Post and Tell”

Direction: Tell something or describe the effects of hazards in the work.
1. 4.
2. 5.
3. 6.
Pre-Test
Directions: Write true if the statement is correct and false if it is wrong.
_____1. Employees should never act on recommended safety measures.

_____2. The provision of OSH Standards by the State is an exercise of the police power.
_____3. Not all establishments, workplaces and other undertakings are covered by the OSH.
_____4. Employer should not act on recommended safety measures.
_____5. Stress often leads to negative physical and psychosocial effects.
_____6. The OSH eliminates or reduces health hazards in the workplace.
_____7. Physical working condition as noise and temperature will not result to stress.
_____8. Workers or employees should assist government agencies in the conduct of safety and health inspection.
_____9. Personal protective equipment is not a part of health and safety at work.
_____10. Adverse health effects are more frequent and severe when exposure occurs during childhood.
Task #2 “Spot the Hazard”
Task #3 Self-Check
Direction: Write true if the statement is correct and false if the statement is wrong.
_____1. The health and safety at work is a very important responsibility of the employer.
_____2. Sickness or injury may arise by reason of occupation.
_____3. The employee is not held responsible for safety rules.
_____4. All establishment, workplaces and undertakings are covered by the OSH.
_____5. The intention of OSH is promoting the welfare of well-being of workers.
Task #4 Self-Check
Directions: Write T if the statement is correct and F if the statement is wrong.
_____1. Stress may result to heart a disease.

_____2. Anemia is the result of exposure to lead which impaired the synthesis of hemoglobin.
_____3. Workplace stress is a minor health and safety hazard and has less effect on health.
_____4. Older workers run a higher risk of work injuries arising from lack of experience.
_____5. Mental ill-health is caused by stress, or by chemical exposures such as mercury.
_____6. Stress can make other disorders worst.
_____7. The effect that occupation may have on a worker's health is dependent on the exposure (expressed
quantitatively) to relevant agents, and on host factors.
_____8. Psychological disease may lead to suicidal thoughts.
_____9. Every day at the workplace, workers face health and safety hazards such as accidents, dust, chemicals, noise,
and violence.
_____10. Physical working conditions such as noise and vibration, temperature extremes, overcrowding, exposure to
toxic substances, and poor air quality may or may not cause stress.
Task #5 “Can I talk to?”

Directions: Conduct an interview with the owner on a bakery or bakeshop. Asked their personnel staff on how they enforced
the OSH in the workplace in the following categories: Record your findings by filling up the checklist.
1. Arrangement of equipment
2. Sharp tools or objects
3. Floors
4. Electrical Connections
5. Storage of chemicals
6. Fire Safety
7. First aid Facilities
8. Lighting and ventilation
9. Waste disposal
Task #6 “Telling the Truth”

Direction: Read each of the following statement carefully. Based on your observation and interview check the response that
best describes the safety practice enforced in the workplace.
CRITERIA Very Satisfactory Not Satisfactory

Satisfactory
1. The equipment are arranged in a manner

that it provides enough pathways or aisles
for smooth movements.
2. Sharp objects are kept on designated

places.
3. Floor is well maintained and always free

from spills and obstacle.
4. Electrical connection are properly fixed

and given immediate attention if worn out.
5. Chemicals are stored in a well locked

and safe place.
6. Fire exit is situated in a convenient

place and with enough fire prevention
facilities.
7. The workplace is well lighted and

ventilated with enough windows.
8. Observe proper disposal of waste by

way of the segregation technique.
Task #7 “Film Viewing”
Directions: View a film on hazards and risks. After viewing the film on hazards and risks, prepare yourself for answering
the Checklist.
CHECKLIST
Name: ___________________________________________________
Class Period: ______________________________________________
Workplace Safety Attitude Survey

For each of the following statements, check the response that best fits what you think or believe right now. Be as
honest as possible. This survey will not be graded.

Directions: Now that you are about to complete this lesson, I’m sure you may now be able to write your reflections
about the importance of evaluating hazards and risks in our workplace? Write it in paragraph consist of 5-10
sentences.
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
Task #9 Post Test

A. Directions: Write true if the statement is correct and false if it is wrong.
_____1. Employees should never act on recommended safety measures.
_____2. The provision of OSH Standards by the State is an exercise of the police power.
_____3. Not all establishments, workplaces and other undertakings are covered by the OSH.
_____4. Employer should not act on recommended safety measures.
_____5. Stress often leads to negative physical and psychosocial effects.
_____6. The OSH eliminates or reduces health hazards in the workplace.
_____7. Physical working condition as noise and temperature will not result to stress.
_____8. Workers or employees should assist government agencies in the conduct of safety and health inspection.
_____9. Personal protective equipment is not a part of health and safety at work.
_____10. Adverse health effects are more frequent and severe when exposure occurs during childhood.
B. Identify the duties of the employers and employees in relation to enforcement and compliance with the OSH
Standards in the workplace.
Prepared:
Teacher I
Checked:

Validated:


Section: ______________________________________________________ Date: _______________________

Lesson 4
LO 3 – Control Hazards and Risks
Safety Regulations in the Workplace

The Occupational Safety and Health Standards Act will protect the health of workers in the Philippines
Safety regulations. It important in any workplace to ensure the safety of all workers. With the RA 11058, employers
are now required to comply with occupational safety and health standards including informing workers on all types
of hazards in the workplace and having the right to refuse unsafe work, as well as providing facilities and personal
protective equipment for the workers, among others.
Every organization should have system for safety. The following are safety regulations and guidelines.
1. Employee orientation
It has been found that inexperience workers, in general, are involved I accidents at a higher rate than others.
Items related to health and safety that should be include are:
· Emergency procedure
· Location first aid stations
· Health and safety responsibilities, including those specified by legislation.
· Reporting injuries, unsafe conditions and acts.
· Use of personal protective equipment
· Right and refuse hazardous work
· Hazards, including those outside own work
· Reason for each health and safety rules.

It is important to be safe in the kitchen while baking. Here are some safety regulation in baking laboratories.
use. Use oven gloves or oven gloves or cloths to remove hot pots from the stovetop or baking pans from the
oven. Be careful of steam or hot air when you open the oven door. Place hot food on a stable, heat resistant surface.
Spills: if you spill ingredients on the floor, clean up immediately to avoid slipping.
Clothing: Wearing PPE when you are baking will keep your clothes clean and your feet safe from falling
objects or spills. It’s also a good idea to keep your hair tied back away from your face to prevent it from falling into
the food you are making.
Sharp implements and equipment: Baking often requires the use of knives, beaters, mixers and other
implements and equipment which could be dangerous. Be aware when using sharp knives. Never put your hand into
a mixer or any other equipment that is turned on or moving. Make sure your hands are dry before touching electrical
switches. If you do cut yourself, clean the wound and apply a plaster before continuing to bake.
Storage: Keep ingredients covered, preferably in a sealed container to keep them fresh and fee from
contamination.

Clean Air Act
The Clean air act 1999 also known as Republic Act No. 8749, otherwise known as the Philippine Clean Air
Act, is a comprehensive air quality management policy and program which aims to achieve and maintain healthy air
for all Filipinos.
The State shall promote and protect the global environment to attain sustainable development while
recognizing the primary responsibility of local government units to deal with environmental problems. The State
recognizes that the responsibility of cleaning the habitat and environment is primarily area-based.

The clean Air at provides that the state shall:
· Protect and advance the right of the people to a balanced and healthful ecology in accord with then rhythm and
harmony of nature;
· Promote and protect the global environment while recognizing the primary responsibility of local government
units to deal with environment problems;
· Recognize that the responsibility of cleaning the habitat and environment is primarily area-based;
· Recognize that “polluters must pay”
· Recognize that a clean and healthy environment is for the good of all and should therefore be the concern of all

Electrical and Fire Safety Code
Electrical fire and electrical shock are the most serious electrical hazards.
Electrical and Fire Safety Code

Electrical fire and electrical shock are the most serious electrical hazards.
Electrical shock- this happen when you touch a live wire, a tool or machine with poor insulation. The heart
is particularly the susceptible to electric shock. The flow of the current disturbs the hearts rhythm, upsetting the
blood flow and affecting its vital functions. When the current increases, the heart shivers and death results in few
minutes.

FIRE SAFETY CODE

Fire is the result of the chemical combination of combustible material (fuel) with oxygen in the presence of
enough heat. It is important to know the main cause of fire, how fire spreads, how to fight fire, and how to prevent
fire.
To avoid fire in the kitchen while baking here are some tips:

1. When baking checked it regularly, remain in the kitchen while food is cooking, and use timer to remind you that
you are cooking.
2. Keep anything that can catch fire- oven mitts, wooden utensils, food packaging, towels or curtains away from
your stovetop.
3. Always check oven temperature when baking.
4. With electrical fires, do not use water to extinguish them. It's best to use a fire extinguisher. Keep a small one in
your kitchen if possible.
5. In case of oven fire, turn off the oven keep the door closed until it is cool.

Before using it again contact qualified oven technician to avoid fire.
Fire Extinguishers- Is an active fire protection device used to control small fire, often in emergency
situations.

How to use fire extinguisher properly:
P = Pull
A = Aim
S = Squeeze
S = Sweep
Waste Management

Government program designed to instill awareness on people on how to manage their household wastes by
implementing waste management policies. Collection, transport and processing of waste materials.

Waste materials can be:
· Biodegradable -Non biodegradable
· Hazardous-Non hazardous

We can do this following the five R's of waste management:
1. Reduce
2. Reuse
3. Recycle
4. recover
5. Residual Management

Process Flow of Waste Management
Contingency Measures and Procedures

Kitchen workers such as chef, cooks, baker perform manual task covering and eliminating the risk is the
most effective control measure equipment; safe lifting and handling techniques; reporting procedures and early
detection symptoms; reporting faults or failures in equipment and PPE.

PERSONAL PROTECTIVE EQUIPMENT (PPE)
PPE can protect you from hazards associated with jobs such as handling chemicals or working in a noisy
environment. In food preparation this is the cooking outfit which gives protection to the worker against different
hazards that may be encountered during cooking.

Food Mixer
Mixer is one of the equipment used in baking effective risk control in using mixer as follows.
· Ensuring the large mixers are placed at a height that allows access to the mixing bowl handles to reduce
bending at the waist.
· If a mixer is on do not scrape side of the bowl while mixing.

Ovens
Aside from burns, arise from the height of the equipment and shelves are the common risk using oven.

· Awkward bending and twisting of the back
· Awkward reaching the pan inside the oven
· Forceful lifting and carrying of hot items

· Effective risk controls may include:
· Ensuring oven racks are between mid-thigh to below shoulder height.
· Providing ovens with side- hinged doors rather than bottom-hinged doors.
· Check for safer work practice:
· Use oven mitts when handling all food and food containers in ovens
· Have two people lift heavy trays or food into or from ovens
· Use correct posture while lifting oven trays, avoid twisting and bending

Task #1 “What’s on your mind?”

Show pictures of different activities dealing with workplace accidents and ask the students to share what comes into their
mind upon seeing the pictures.
1. 4.
2. 5.
3. 6.
Guide Questions:
1. How can you describe the pictures?
2. What is the common hazard in the workplace?
3. How can workplace safety be maintained?
4. What are workplace safety requirement?
5. What are hazards control?
Pre-Test
Directions: Fill in the blanks with word or group of words to complete the sentence.
1. Chemicals should be rightly__________ to avoid detrimental mistakes.
2. Injuries, illnesses and accidents on job should be __________in time for immediate action.
3. The __________is used as warning of fire.
4. The way out in the event of fire is ___________.
5. The collection transport and process of managing the disposal of waste is ___________.
6. Keep yourself ________ to avoid being electrocuted.
7. The process of removing or neutralizing harmful materials that have gathered on worker or equipment during a response
to chemical incident is called ___________.
8. In food preparation, the PPE is the ________ which gives protection against hazard during food preparation.
9. That which protects one against burns when taking hot items on top of the stove is the __________.
10. The treatment of materials through a process of making them suitable or beneficial is called ___________.
Task #2 “What can You See”

Point out the possible hazards and cite what are the ways to control it.
Task #3 “Choose it Up”

Direction: Write the letter of the correct answer.
_____1. Which fosters a no-negligence environment that thrives on participative behavior
A. Whistle blowing C. Giving instruction
B. Reporting D. Observance of silence
_____2. The worker should be guided to proper storage of these items to avoid accident or even death. What items are
referred to?
A. Detergents C. Condiments
B. Chemicals D. Cutlery
_____3. Who should be kept out to avoid food contamination?

A. Old persons C. Disable
B. Those who are ill D. Children
_____4. Always wipe up spills on the floor to avoid ________.

A. burns C. electrocution
B. slip D. cuts or wounds
_____5. Fixing electrical wiring prevents the danger of ________.

A. falls C. electric shock
B. collision D. burns
Task #4 “Check Me”

Check the equipment where the FPC Clean Air Act applies.
_____1. cars
_____2. tunnels
_____3. oil fryers
_____4. grill markers
_____5. hot air tunnels
_____6. smoke houses

_____7. hot spiral oven
_____8. infrared ovens
_____9. belt grill systems
_____10. open flame system
Task #5 “Yes or No”

Identify whether it is a fire hazard or not. Write yes or no only.
_____1. candles
_____2. bricks
_____3. oven
_____4. sand
_____5. faulty electrical wiring
Task #6” Let’s Do It!”
PRACTICE PROPER SEGREGATION TECHNIQUE
Objectives: To be able to categorize waste as for re-use, recycle, reduce or dispose.
Materials Tools and Equipment: Waste bags or cans, different kinds of wastes
Procedure:
1. Look inside the house. Gather all the waste.
2. Segregate the wastes whether for recycle, re-use, reduce or for dispose.
3. Place on designated/labeled trash boxes or cans.
4. Put them on a safe place for pick up.
Scoring Rubric
Learner’s Name Date
Competency: Practice occupational safety and Test Attempt
health procedure 1st 2nd 3rd
Directions: OVERALL EVALUATION

Ask teacher to assess Level PERFORMANCE LEVELS
your performance in Achieved
the following critical 4 - Can perform this skill without supervision
task and performance and with initiative and adaptability to problem
criteria below situations.
3 - Can perform this skill satisfactorily without
assistance or supervision.
You will be rated based on the
2 - Can perform this skill satisfactorily but
overall evaluation on the right
requires some assistance and/or supervision.
side. 1 - Can perform parts of this skill satisfactorily
but requires considerable assistance and/or
supervision.
Teacher will initial level achieved.
Task #7 “Do It Yourself Project”

Create a simple project/product out of recyclable materials that is available at home. You can ask assistance from any of
your family members.
Scoring Rubric
Task #8 “Fact or Bluff”
A. Write Fact if the statement is correct and Bluff if the statement is wrong.
_____1. Decontaminating the PPE can be done by just washing and rinsing with water only.
_____2. Evacuation is not necessary in cases of spills or chemical reactions resulting in toxic fumes.
_____3. Avoiding contact is the easiest method of decontamination -- that is, not to get the material on the worker or
his protective equipment in the first place.
_____4. Double bag clothing and label appropriately is necessary to avoid contamination.
_____5. The residues of the decontamination process must be treated as nonhazardous wastes.
Task #9 “Vlog Time”
In today’s pandemic, the use of Personal Protective Equipment (PPE) is very important. Make a 3-minute video clip
presentation showing the proper use of PPE and discuss its importance.

Directions: Now that you are about to complete this lesson, I’m sure you may now be able to write your reflections about
the importance of controlling the hazards and risks in our workplace? Write it in paragraph consist of 5-10 sentences.
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Task #11 Post Test
A. Directions: Fill in the blanks with word or group of words to complete the sentence.
1. Chemicals should be rightly__________ to avoid detrimental mistakes.
2. Injuries, illnesses and accidents on job should be __________in time for immediate action.
3. The __________is used as warning of fire.
4. The way out in the event of fire is ___________.
5. The collection transport and process of managing the disposal of waste is ___________.
6. Keep yourself ________ to avoid being electrocuted.
7. The process of removing or neutralizing harmful materials that have gathered on worker or equipment during
a response to chemical incident is called ___________.
8. In food preparation, the PPE is the ________ which gives protection against hazard during food
preparation.
9. That which protects one against burns when taking hot items on top of the stove is the __________.
10. The treatment of materials through a process of making them suitable or beneficial is called ___________.
B. Identify the following PPE and give their uses.
1.
2.
3.
4.
5.
Prepared:
Teacher I
Checked:

Validated:

KEY TO CORRECTION
LESSON 1- USE OF TOOLS AND BAKERY EQUIPMENT

LO 1 – Prepare tools and equipment for specific baking purposes
Activity 1
1. Flour sifter
2. Mixing bowl
3. Wooden spoon
4. Electric mixer
5. Cooling rack
6. Utility tray
7. Measuring cup
8. Measuring spoon
9. Timer
10. Oven
11. Lining paper
Activity 2
1-30- Answers may varies
Activity 3
1.1T cornstarch
2. 7/8 cup all purpose flour
3. 3T cocoa and 1T fat
4. 2 egg yolk
5. 7/8 cup milk and 3T butter

Lesson 2-PERFORM MENSURATION AND CALCULATION

LO 1 – Familiarize oneself with the table of weights and measure in baking
Activity 1-A
1. T./tbsp. 7.lbs. 13. L.

2. T./tsp. 8.qts. 14. pinch
3. C. 9. Ml.
4. Kg. 10.pt.
5. Grm. 11. Pk.
6. Oz. 12. Gal.
Activity 1-B
1. 32 T. 6. 32 ounces
2. 1 ½ lbs. 7. ¼ cup
3. 2,42 lbs. 8. 8 quarts
4. 12 tbsp. 9. 2 tbsp.
5. 1 ½ pints 10. 0.70 ounces
Kilograms (kg) Kg and g Grams (g)

1.25 kg 1kg 250g 1250g
1.5kg 1kg 500kg 1500kg
8.9kg 8kg 900g 8900kg
0.7kg 0kg. 700g 700kg
2.75kg 2kg 750g 2750kg
0.24kg 0kg 240g 240kg
0.38kg 0kg 380g 380g
1.04kg 1kg 40g 1040g
3.5kg 3kg 500g 3500g
5.486kg 5kg 486g 5486g
2.47kg 2kg 470g 2470g
0.86kg 0kg 860 860g
4.56kg 4kg 560g 4560g
10.11kg 10kg 110g 10110kg
2.33kg 2kg 330g 2330kg
0.14kg 0kg 140g 140kg
0.345kg 0kg 345g 345g
2.245 2kg 245g 2245g
6.706kg 6kg 706g 6706g
3.012kg 3kg 12g 3012g
8.14kg 8kg 140g 8140g
Activity 3
1. 1 kg. 6. 1000 kg.

2. 4kg. 7. 30 kg.
3. 9000 kg. 8. 975o gr.
4. 7250 kg. 9. 2.250 kg.
5. 6.5 kg. 10. 6750 kg.
B.
1. 24 lbs. 11. 12.4 lbs.
2. 7.5 lbs. 12. 1.85 kg.
3. 1 kg. 13. 22.5 kg
4. 7 kg. 14. 136 lbs.
5. 11 lbs. 15. 160 lbs.
6. 3 lbs. 16. 478 lbs.
7. 2.125 kg. 17. 190 lbs.
8. 17.5 kg. 18. 110 lbs.
9. 2,25 kg 19. 45 kg.
10. 90 lbs. 20. 42.5 kg.
Activity 4
1. 850 g.
2. 4kg./ 4000 gr.
3. 710 gr.
4. 54 kg.
5. 14 kg.
Lesson 2-PERFORM MENSURATION AND CALCULATION

LO 2 – Apply basic mathematical operations in calculating weights and measures
Activity 1
1. ½ T. 6. 2 tbsp.
2. 7/8 c. 7. 2
3. 3 plus 1T. 8. ¼ c. plus ¾ c.
4. 2 egg yolks 9. 1 package
5. 3 tbsp. plus 7/8 c. 10. 3 tbsp.
Activity 2
1. 3 cups
2. 2 4/7 lbs.
3. 1½
4. 12 cups
5. 5 gallons
Activity 3
1. 8 tbsp. = ½ c.
2. 48 tsp. = 1 c.
3. 6 tsp. = 2T.
4. 48 T. = 3 c.
5. 6 tsp. = 2 tbsp.
6. 1 tsp.= 1 tsp.
Activity 4 – A
1. 3 2/3 c.
2. 3 c.
3. 2 4/5 tsp.
4. 5/6 c.
5. 3 ½ tsp.
6. 2 eggs
Activity 4 – B
1. 2 1/6 c.
2. 1 7/8 c
3. 2 tsp.
4. 1 c.
5. 3 tsp.
6. 1
Activity 5
1. 4 eggs 7. 8 tsp. vanilla extract

2. 3 c. all purpose flour 8. 4 tsp. baking powder
3. 2 c. white sugar=
4. 1 c. milk
5. 1 c. melted butter
6. 6 tbsp. cocoa
Lesson 2 PERFORM MENSURATION AND CALCULATION

LO 3 - Measure dry and liquid ingredients
What I need to know?

Liquid Ingredient Dry Ingredient
Milk, Water, oil, juice, eggs sugar, flour, powdered milk
What is new?
1.T
2.F
3.T
4.T
5.F
What I know?
ACTIVITY 1
Answers may vary- refer to the scoring rubrics and the information on the module
ACTIVITY 2
Measuring by volume
3. Scoop the dry ingredients into the bowl until you reach the desired measurement needed in the recipe.
1.Scoop and pack the brown sugar into a measuring cup.

2.Press the
sugar Ingredients Tools YES NO using
your 1. ½ cup Fresh Milk Liquid Measuring CUP / hand or
spoon.
Dry Measuring Cup /
2. cinnamon powder Measuring Cup /
Measuring Spoon /
3. Vanilla Liquid Measuring Cup /
Measuring Spoon /
4. Flour Measuring Cup /
Liquid Measuring Cup /
3.Inverted the cup into the plate brown sugar molded into the shape of the cup.

What’s more?
What I can do?
INGREDIENTS ANSWER
Bread flour MC
Cake flour MS/MC
Shortening MS
Salt MS
Instant Yeast MS
What I have learned?

Directions: Arrange the procedure in measuring dry and liquid ingredients. Write your answer on a separate
sheet. Start with number 1-4.
Measuring by volume
3. Scoop the dry ingredients into the bowl until you reach the desired measurement needed in the recipe.
1.Scoop and pack the brown sugar into a measuring cup.
2.Press the sugar using your hand or spoon.
3.Inverted the cup into the plate brown sugar molded into the shape of the cup.

What I can do? (Assessment)
Fill the Talks!
Lesson 3 - MAINTAIN TOOLS AND EQUIPMENT

LO 1 - Check condition of tools and equipment
Puzzle
1.food tongs 5.measuring cup

2.spatula 6.ovens
3.pans 7. knives
4. whisks 8. Spoon
Directions: Fill in the table below. Choose your answer from the list of word/words on the
right side
Cutting boards Clean and free from scratches Stained, broken and discolored
surface due to dirt.
condition
Food tongs Rust free and in good Crumpled tip, rusted and broken spring
condition and brackets handle
Non detachable
Mixing bowls and pans Rust free , non- stick and Crumpled, perforated surface
odor resistant
Ovens and other equipment Clean, quality working Expose electric wire, distorted plug,
condition, sanitized, rust free rusted and corroded.
WHAT’S IN THE CABINET

Answers will be based from the availability of tools and equipment at home. It can be functional or non
functional. ( see the table above for answer)
SPECIAL OFFER TO YOU
1. safety
2. fire prevention
3. sanitation
4. Less cost of production
5. Good quality of service
WHAT I CAN DO
My Checking Info-Graph
Important tips on the checking of the condition of tools and equipment
1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and regulating
devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in
production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the development of
disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease
collecting equipment will minimize the danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food
worker in the use of tools and equipment. Always read the manufacturer’s instructions
5. Less cost of production. Expenses will be minimized if tools and equipment are in good condition
CHECK THIS OUT:
Directions: Practice regular maintenance of tools and equipment at home by checking the proper column.
Note: Answers will depend on the availability of tools and equipment at home.

Cutting boards Clean and free from scratches Stained, broken and discolored
surface due to dirt.
condition
Food tongs Rust free and in good Crumpled tip, rusted and broken spring
condition and brackets handle
Non detachable
Mixing bowls and pans Rust free , non- stick and Crumpled, perforated surface
odor resistant
Ovens and other equipment Clean, quality working Expose electric wire, distorted plug,
condition, sanitized, rust free rusted and corroded.
Recite Like a Poet
Directions: The learners will create a poem with the help of family members. Let them incorporate the
ideas and concept of the lesson undertaken.
Note: Answer should be related to the topic. ( Maintain tools and equipment )- see attached rubric

LO2- Perform Basic Preventive Maintenance
Activity 1: Art Angel
Student’s answer/s may vary
Activity 2: Fact or Bluff

1. F
2. F
3. F
4. F
5. B
Activity 3: Match A Think?

1. E
2. D
3. A
4. B
Activity 4: Remember Me, Remember You

1. C
2. E
3. F
4. B
5. A
Activity 5: I Feel You, Fill Me!

1. C
2. A
3. F
4. B
5. D
6. G

1. Fact 6. Fact
2. Fact 7. Fact
3. Fact 8. Fact
4. Bluff 9. Fact
5. Fact 10. Fact
Activity 7: At List!
Students’ answer/s may vary
Activity 8: Stop, Write Now!

Activity 9: Creating Time

Activity 10: A Vlogger in the Making

Activity 11: Guess What?!

I. 1. Follow a regular cleaning schedule
2. Clean with the right cleaning products
3. Always perform preventive maintenance
4. Perform proper storing and stocking
II.
1. Sharpen knives frequently including folding knives and disinfect before use.
2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and during operation for damage, product residue builds up or
cleaning needs.
4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and cleaned on
regular basis.
5. Store them in their designated places.
Activity 12: I Knew It

My journey through this lesson enabled me to learn
_______________________________________________________________________
_______________________________________________________________________
It made me realize that

_______________________________________________________________________
_______________________________________________________________________
I, therefore, commit to
_______________________________________________________________________
_______________________________________________________________________

LO3- Store Tools and Equipment
Activity 1: Say Something…


1. T 6. F
2. T 7. F
3. F 8. F
4. F 9. T
5. T 10. T
Activity 3: Write Now

Activity 4: Remember Me, Remember You

Activity 5: Illustrate your Thoughts

Activity 6: Let Me Show You

Activity 7: Let’s Talk About It

Activity 8: Stop, Just Do It

Activity 9: Watch, Learn and Post

Activity 10: I Knew It
My journey through this lesson enabled me to learn

_______________________________________________________________________
It made me realize that
_______________________________________________________________________
I, therefore, commit to
_______________________________________________________________________
LESSON 4 – OCUPATIONAL HEALTH & SAFETY PROCEDURES

LO 1- Identify Hazards and Risks
Task #1 Time to Reflect
Answers may vary
Pre-Test1
A.
1. E
2. D
3. B
4. C
5. A
B.
1. E
2. A
3. D
4. B
5. C
6. I
7. J
8. F
9. G
10. H
Task #2 Tell Me Why

Task #4 True or False

1. True
2. True
3. True
4. True
5. True
Task #6 Like or Dislike

1. Like
2. Dislike
3. Like
4. Like
5. Like
6. Dislike
7. Like
8. Like
9. Dislike
10. Like
Task #7 Draw to Learn

Task #8 Watch and Learn

Task #9 Take One, Action!

Task #10 Post-Test

A.
1. E
2. D
3. B
4. C
5. A
B.
1. E
2. A
3. D
4. B
5. C
6. I
7. J
8. F
9. G
10. H

LO 2 Evaluate Hazards and Risks
Task #1 Post and Tell

Pre-Test
1. False
2. True
3. False
4. False
5. True
6. True
7. True
8. True
9. False
10. True
Task #2 Spot the Hazard

Task #3 Self-Check 1.1

1. True
2. False
3. False
4. True
5. True
Task #4 Self-Check 1.2

1. T
2. T
3. F
4. T
5. T
6. T
7. T
8. T
9. T
10. T
Task #5 Can I talk to?

Task #6 Telling the Truth

Task #6 Film Viewing

Task #7 Take Note

Post Test
A.
1. False
2. True
3. False
4. False
5. True
6. True
7. True
8. True
9. False
10. True
B. Students’ answer/s may vary

LO 3 Control Hazards and risks
Task #1 What’s on your mind?

Pre-Test
Task #2 What can You See

Task #3 Choose it Up
1. C
2. B
3. B
4. B
5. C
Task #4 Check Me
1. /
2.
3.
4. /
5. /
6.
7.
8. /
9. /
10.
Task #5 Yes or No
1. Yes
2. Yes
3. Yes
4. Yes
5. Yes
Task #6 Let’s Do It
Task #7 Do It Yourself Project

Task #8 Fact or Bluff

1. Bluff
2. Bluff
3. Fact
4. Fact
5. Bluff
Task #9 Vlog Time

Task #10 Take Note

Post Test
1. Hair covering/ hairnet- Prevents hair from falling into food product.
2. Aprons- Reduce risk of contamination and help maintain cleanliness.
3. Gloves- Reduce risks of contamination.
4. Pot-holder- Protects against burns when taking hot items on top of the stove.
5. Facial mask- Barrier to airborne contamination during sneezing, coughing and talking

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Republic of the Philippines

TECHNOLOGY AND LIVELIHOOD EDUCATION 7/8 – BPP

Name of Learner: ____________________________________________________ Grade/Level: ________

LEARNING ACTIVITY SHEET #1

Background Information for the Learner

Tools Function Image

Liquid It is used for measuring liquid

image retrieve from

It monitors the baking time,

It is used to check the

Tools Function Image

It has a serrated blade that slices

Image retrieve from

It is used for cutting pastry and

It also known as Chef’s knives.

image retrieve from

It is used to grate and shred

These are tools used for cutting

image retrieve from

It is used to cut dough during

It is used to cut fat into pieces

It is a tool with a thin sharp

It is used to cut out dough

Tools Function Image

It is used for manually beating

It is mixing equipment used

Paddle for creaming and

2. Dough Hook for kneading

It is used for sifting, breaking up

image retrieve from

This baking utensil is used in

It is used for frosting cakes,

length blades ranging from 4

This tool is used together

Tools Function Image

This flat baking sheet

Image retrieve from

This is used for

It is a round pan with

This is used for baking muffins and

image retrieve from

It is deeper than a round pan and it

It is a non-sticky pan with

It is made of porcelain or glass

image retrieve from

5. Always clean the oven after using.

PART 2: Lighting the Pilot Light

Step 4: Close the oven and adjust the temperature as needed.

Another type of baking equipment that is commonly used in

use. You can buy electric oven depending on your budget.

STEPS ON HOW TO USE AN ELECTRIC OVEN

Learning Competency: Use of appropriate baking tools and equipment.

NANCY B. MARALIT EDITHA M. RODRIGUEZ

FLORINDA C. GAGASA Ed.D.

TECHNOLOGY AND LIVELIHOOD EDUCATION 7/8 – BPP

Name of Learner: ____________________________________________________ Grade/Level: ________

LEARNING ACTIVITY SHEET #1

fluid ounce fl. oz.

Standard Table of Weights and Measure

Name of Learner: ____________________________________________ Grade/Level:

Name of Learner: ____________________________________________ Grade/Level:

Name of Learner: ____________________________________________ Grade/Level:

1. 192/24 = _Tbsp. = _ cup milk

4. 120/2.5 = _Tbsp. = _ cup of cooking oats

Name of Learner: ____________________________________________ Grade/Level: