FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.

Lawaan St. Poblacion, Bayugan City, Agusan del Sur

Tel. No. (085) 303-0766 ||[email protected]

Basic Education Department

School Year 2020-2021
TLE 8 (BREAD AND PASTRY PRODUCTION)

Content The learner demonstrates an understanding of the concepts and

Standard underlying principles in MAINTAIN OF TOOLS AND EQUIPMENT-

Performance
The learner independently perform basic preventive maintenance.
Standard
1. Check condition of tools and equipment.
Learning
2. Perform basic preventive maintenance.
Competencies
3. Store tools and equipment
WEEK 4
1. Classify the functional and nonfunctional tools.
Learning 2. Identify the types and uses of cleaning materials / disinfectants
Targets 3. Relate the importance of proper maintenance and safety of
kitchen tools and equipment.
 SEDP Series. Home Technology Food Management and Service pp. 47
 Rojo, Cruz, and Duran Home Economics III pp. 73
 htpp//www.ehow.com/list
 http://www.oshc.dole.gov.ph
 SEDP Series. Home Technology Food Management and Service pp.
47,81-82
 Rojo, Cruz, and Duran Home Economics III pp. 73
 htpp//www.ehow.com/list
References  http://www.australianfoodsafety.com.au/blog/2011/12
 http://www.commerce.wa.gov.au
 http://ezinearticles.com
 SEDP Series. Home Technology Food Management and Service p. 47
 Rojo, Cruz, and Duran Home Economics III pp. 73 - 74
 http://strypertech.com/index.php
 http://www.ehow.com/how
 FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.
Lawaan St. Poblacion, Bayugan City, Agusan del Sur
Tel. No. (085) 303-0766 ||[email protected]

TLE 8 (HOME ECONOMICS – BREAD AND PASTRY PRODUCTION)

LEARNING ACTIVITY SHEET
Week 4
Name: __________________________________________ Score: _______________
Grade and Section: _____________________________ Date: ________________
Teacher: ROSELLY D. GAVIOLA

Activity Title: MAINTAIN OF TOOLS AND EQUIPMENT

Learning Target/s:
1. I can classify the functional and nonfunctional tools.
2. I can identify the types and uses of cleaning materials / disinfectants
3. I can relate the importance of proper maintenance and safety of kitchen tools
and equipment.

MAINTAIN OF TOOLS AND EQUIPMENT

PRAYER

Lord, I know you are with me and love me.

Give me peace of mind as I prepare for this time of study.
Help me to focus on my books and notes,
keep me from all distractions so that I will make the best use
of this time that is available to me.
Give me insight that I might understand what I am studying,
and help me to remember it when the time comes.
Above all, I thank you for the ability to be able to study
and for the many gifts and talents you have given me.
Help me always to use them in such a way
that they honor you and do justice to myself.
 Definition of terms

Contamination - the presence of minor and unwanted constituents

(contaminants) in material, physical body, natural environment, workplace, etc
Defective – having faults, incomplete
Fragile – easily broken
Inventory – an itemized list
Microorganism – living things that are too small and can be seen only thru a
microscope
Storage – a space for keeping something.
Workplace - refers to the office, premises or worksite where a worker is
temporary or habitually assigned. Where there is a no fixed or definite workplace,
the term shall include the place where the worker actually performs regular work,
or where he regularly reports to render service or to take an assignment.
 What Do You Already Know?

Let us determine how much you already know about checking condition
of tools and equipment. Take this test.

A. List down at least five safety measures in the use of baking tools and
equipment.

1. _______________________________________________________________

2. _______________________________________________________________

3. _______________________________________________________________

4. _______________________________________________________________

5. _______________________________________________________________

B. Supply the missing word or group of words to make the sentence complete.
1. _______ knives cut better and are easier to work than dull kind.

2. The serrated spoon is useful for cutting ________.

3. _______ broken tools and equipment immediately.

4. Store tools and equipment in a clean _______ place.

5. Tools with breaks should be _______.

What Do You Need To Know?

SPECIFICATION OF TOOLS

Kitchen tools make cooking easier. There are different kinds of kitchen tools, utensils,
small appliances and cookware in the market. Each has a different use and function.

A. Knives

Sharp, quality knives are important in the kitchen. They cut better and are easier to work with
than dull knives. Select knives that are light, comfortable and balanced in your hand. It is
necessary to have the following knives in your kitchen:

1. Paring Knife is helpful for peeling fruits and vegetables. 2. Serrated Knife is ideal for cutting
bread. 3. Chef's Knife is useful for most cutting and chopping jobs.

B. Cutting Boards

Always keep your counter tops clean and scratch-free. It is important to have separate cutting
boards for meat and vegetables to prevent germs and cross contamination. Cutting boards are
made of many different materials from wood to plastic.

C. Measuring Cups/Measuring Spoons

Measuring cups is a necessity in the kitchen and of various sizes which come in glass, metal or
plastic. An angled measuring cup is easy to read when measuring liquids. Measuring spoons are
also important for determining the correct amount of dry or wet ingredients.

D. Spoons and Whisks

Long-handled, wooden or plastic spoons are necessary for mixing and stirring. Other useful
spoons are slotted spoons for draining, ladles for serving soups and gravies, and pasta spoons
for keeping pasta separated. Whisks are useful tools for mixing sauces, pancake batter, and
whipping egg whites. An electric hand mixer is important for mixing cakes and whipping
potatoes.

E. Tongs and Spatulas

Tongs are useful for many jobs including turning food and come in a variety of sizes. Spatulas
come in different materials like metal or plastic and their purpose is to slide under food like
burgers, cookies or pancakes.

F. Mixing Bowls
Mixing bowls are essential in every kitchen. A variety of sizes is useful for mixing
ingredients and also for serving food. These come in many colors and materials
from stainless steel, to plastic or colored glass.

G. Colander

You need to have at least one colander for draining liquid from canned or cooked
vegetables and pasta. Use it for washing fresh fruits and vegetables. It's a good
idea to select a colander with stand, so it doesn't sit in the liquid which is draining
in the sink.

H. Miscellaneous Tools
A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen. Also, useful
is a can opener, bottle opener. A potato masher and vegetable peeler are always part of a well-
stocked kitchen. A kitchen timer is important for timing recipes accurately. A meat
thermometer will assure the proper temperature for food safety.

I. Safety tools of and equipment

The safety of tools and equipment is not only the concern of the management, but of the
workers who use the equipment as well. Proper maintenance and safety of tools and
equipment are important for the following reasons:

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. 5. Less cost of production. Expenses will be
minimized if tools and equipment are in good condition.

Safety measures in the use of tools and equipment.

1. Store knives, choppers and cutting blades in designated places. Label them. 2. Repair broken
tools and equipment immediately. 3. Check wiring of electrical equipment regularly. Report
kitchen equipment that are not functioning. 4. Handle fragile tools or those tools made of glass
with care. Those with breaks should be discarded. 5. Store tools and equipment in a clean dry
place. Do not keep them when wet.
 How Much Have You Learned?

Self-Check

A. Identify the following.

1 – 5. Safety measures in the use of kitchen tools and equipment.

____________________________________________
____________________________________________
____________________________________________
____________________________________________
____________________________________________

6 – 10. Reasons why it is important to do proper maintenance and safety of

kitchen tools and equipment.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

B. Write letter T if the statement is correct and letter F if the statement is wrong.

_____1. Have separate cutting board for meat and vegetable to avoid food contamination.

_____2. Colander with stand is preferable to use so the fruits on vegetables don’t sit in the
liquid.

_____3. Safety in the workplace is only the teachers’ concern.

_____4. Food borne disease is the result of poor sanitation in the use of tools and equipment.

_____5. Do not store tools when wet in cabinet. It may result into damage.

How Do You Apply What You Have

Learned?

Directions: This is self-activity. Look inside the tool and equipment storage
cabinet. List down on a space provided as many as you can the non-functional
tools that you find inside the cabinet.

Write here
 How Well Did You Perform?

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Criteria score
1. You has listed 9 to 10 non-functional tools and was able 5
to identify their defects correctly
2. You has listed 7 to 8 non functional tools and was able to 4
identify their defects correctly
3. You has listed 5 to 6 non functional tools and was able to 3
identify their defects correctly
4. You has listed 3 to 4 non functional tools and was able to 2
identify their defects correctly
5. You has listed only 1 to 2 non functional tools and was 1
able to identify their defects correctly

SCORE EQUIVALENTS

5 - Excellent 4 - Very Good 3 - Good 2 - Fair 1 – Poor

Opinion
 Direction: Write your answer in the space provided.

1. How important to identify the different tools and their uses?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
_______________________________________________________________

2. Is it important to learn safety measures in the use of tools and equipment.? Yes/NO?
Why?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________

Congratulations! You did a great job! Rest and relax a

while then move on to the next lesson. Good luck!

Gmail account
[email protected] Prepared by:
Messenger Roselly D. Gaviola
Yllesor Zaid Aloivag
Contact number
09260624885/09512467834