Quarter 1 - Module 8: Cookery

9
TLE
Quarter 1 – Module 8:
Cookery
What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the workplace safety procedure. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module focuses on:
 Lesson 8 – Workplace Safety Procedure.
After going through this module, you are expected to:

1.follow workplace safety procedure.
1
What I Know
Let us determine how much you already know about workplace safety procedure.
Take this test.
Direction. Write true if the statement is correct and false if the statement is
wrong.
_____ 1. Have a designated place for each kind of tools.

_____ 2. Use knife appropriately.
_____ 3. Handle the food properly to prevent spoilage and contamination.
_____ 4. Wearing dangling jewelry during food preparation is okay.
_____ 5. Keep potholders nearby the stove.
Lesson
Workplace Safety Procedure
8
This lesson deals with the procedures which need to be followed in the
workplace to ensure safety during preparation and storing of appetizer.
What’s In
What did you learn from the previous lesson? Let us find out by answering the
following questions.
1. What are the two categories of appetizer?
2. How do you differ hot from cold appetizer?
3. Give an example of each categories of appetizer
2
What’s New
ACTIVITY 1
Direction: List down at least five safety workplace procedure in the preparation of
appetizer.
1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________
What is It
What is a workplace?
Workplace is the location or area where someone works are done such as the kitchen
to prepare variety of foods. A safe and healthy workplace protects workers from
illness, accidents, and increase productivity and quality of work. To have a safety
workplace, we must remember the following:
1. Personal hygiene – these are health practices and habits which enable one to
stay physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.
2. Use appropriate PPE (Personal Protective Equipment) – these are devices
designed to be worn and held by an individual for protection against one or
more hazards. It includes hairnet, apron, gloves, face mask, and working
shoes.
3. Safety of water that gets in contact with food and food surfaces.
4. Condition and cleanliness of food contact surfaces; tools, equipment and
containers used during preparation.
5. Proper maintenance of hand - washing, sanitizing, and toilet facilities.
6. Implementation of pest control program.
3
7. Proper storage.
Safety measures in the use of tools and equipment.

1. Use the right cooking tools and utensils.
2. Do not leave stoves unattended while in use.
3. Store knives, choppers and cutting blades in designated places. Label them.
4. Repair broken tools and equipment immediately.
5. Check wiring of electrical equipment regularly. Report kitchen equipment that are
notfunctioning.
6. Handle fragile tools or those tools made of glass with care. Those with breaks
should be discarded.
7. Store tools and equipment in a clean dry place. Do not keep them when wet.
What’s More
ACTIVITY 2. LOOP A WORD. Encircle 10 words that have something to do with

workplace safety procedure.
Q O H A Z A R D Q T Q E F D M W E R T Y
W Y A D L F P R I W E Q D F B Q A Z X V
E O I C K D Q R I Q U U G G V F G H J L
R F R G J S S D O Q R I S K S A M H J K
Y I N B H A R A D N U P J H K D E R T Y
U U E R A S U Z L Y P M L T J B G H K Y
O S T O V E E X H T L E M Y S S D F G J
I L P Q Z C I C J W M N P U D X V Y F K
S O O Q X X G V P Q J T Y P U Q C F O N
D O I W C V H C O N T A M I N A T I O N
X T U E V B J B Q Y Y R Q Q Y G J K D N
X Y Y R B N L N T A Q D A V R C V Q X Z
F T T R N M S M P V Z S U R F A C E S Y
What I Have Learned
Are you learning? Let us now check your understanding.
ACTIVITY 3
4
Direction: Answer the following questions.
1. What is workplace safety procedure?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___________________________________.
2. How will you ensure safety in the workplace?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___________________________________.
What I Can Do
You did Great! Now letus see what you can do on the learnings you gained.
ACTIVITY 4.
Direction: Complete the unfinished sentence below.
1. To use appropriate Personal Protective Equipment we should

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_______.
2. To have a safe workplace, we should

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_______.
5
Assessment
Direction:Supply the missing word or group of words to make the sentence

complete.
1.Store sharp tools in designated ______________.

2. Repair_____________ tools and equipment immediately.
3. Check wiring of ________________ equipment regularly.
4. ______________ tools with breaks.
5. Store tools and equipment in a clean _______ place.
Additional Activities
Congratulations! You almost accomplish the module. For your last task, do the
following.
Direction: Put a check (√) on the appropriate space provided for if you practice the
following activities.
Legend:
4 ------------------ Always 1 ------------------
Seldom
3 ------------------ Most of the time 0 ------------------ Never
2 ------------------Sometimes
ACTIVITIES SCORE TOTAL
0 1 2 3 4
1. Washes hands before preparing
food.
2. Uses clean utensils and equipment

appropriately.
3. Maintain clean working area all the

time.
4. Soaks utensils and equipment in a

sanitizing solution prior to use
5. Covers food when preparing,

cooking, and storing.
6
7
Assessment What’s More What I Know
1. Places 1. Hazard What I Know
2. Broken 2. Hairnet
1. True
3. Electrical 3. Tools
2. True
4. Discard 4. Stove
3. True
5. Dry 5. Surfaces
4. False
6. Apron
5. False
7. Risks
8. Equipment
9. Contamination
10.Food
Answer Key

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The module focuses on:

 Lesson 8 – Workplace Safety Procedure.

After going through this module, you are expected to:

_____ 1. Have a designated place for each kind of tools.

Safety measures in the use of tools and equipment.

ACTIVITY 2. LOOP A WORD. Encircle 10 words that have something to do with

What I Have Learned

Are you learning? Let us now check your understanding.

1. What is workplace safety procedure?

2. How will you ensure safety in the workplace?

Direction: Complete the unfinished sentence below.

1. To use appropriate Personal Protective Equipment we should

2. To have a safe workplace, we should

Direction:Supply the missing word or group of words to make the sentence

1.Store sharp tools in designated ______________.

2. Uses clean utensils and equipment

3. Maintain clean working area all the

4. Soaks utensils and equipment in a

5. Covers food when preparing,

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