FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.

Lawaan St. Poblacion, Bayugan City, Agusan del Sur

Tel. No. (085) 303-0766 ||fsucbi@gmail.com

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 5
1. Identify Preventive maintenance techniques and procedures.
Learning 2. Associate Occupational Health and Safety Center (OSHC)
Targets workplace regulations.
3. Perform the proper storage of 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 ||fsucbi@gmail.com

TLE 7 (HOME ECONOMICS – BREAD AND PASTRY PRODUCTION)

LEARNING ACTIVITY SHEET
Week 5
Name: __________________________________________ Score: _______________
Grade and Section: _____________________________ Date: ________________
Teacher: ROSELLY D. GAVIOLA

Activity Title: MAINTAIN OF TOOLS AND EQUIPMENT

Learning Target/s:
1. I can identify Preventive maintenance techniques and procedures.
2. I can associate Occupational Health and Safety Center (OSHC) workplace
regulations.
3. I can perform the proper storage of 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.

What Do You Already Know?

Match me Activity 1
A. Match Column A with Column B. Write the letter of the correct
answer.
A B
_____ 1. Loose handle of tools and equipment a. Baking Soda
_____ 2. The result of negligence of cleaning the

tools before using it. b. Rusting

_____ 3. Keeping wet equipment c. Repair

_____ 4. Dissolve soap scum d. Contamination
_____ 5. It can be used like other abrasives e. Lemon juice

Check in
 B. Write capital letter T if the statement is correct and capital letter F if
the statement is wrong.
_____ 1. Disinfection is less effective than sterilization.
_____ 2. Vinegar can be used for cleaning the stove, counter tops and
floors.
_____ 3. Lemon juice is not safe to mix with vinegar and baking soda for
cleaning purposes.
_____ 4. Borax is much stronger than baking soda.
_____ 5. Baking soda can be used as oven cleaner.

What Do You Need To Know?

TYPES AND USES OF CLEANING MATERIALS/DISINFECTANT

Disinfection does not necessarily kill all microorganisms, especially

nonresistant bacterial spores; it is less effective than sterilization, which
is an extreme physical and/or chemical process that kills all types of life.

1. Natural Cleaning Materials

a. Vinegar

Vinegar is a great natural cleaning product as well

as a disinfectant and deodorizer. Mix a solution of
 1 part water to 1 part vinegar in a clean spray bottle
and you have a solution that will clean most areas
of your kitchen. Don't worry about your kitchen
smelling like vinegar. The smell disappears when it
dries. You can use it in the kitchen for cleaning the
stove top, appliances counter tops, and floor.
Improperly diluted vinegar is acidic and can eat
away tile grout. Never use vinegar on marble surfaces.

b. Lemon juice
Lemon juice can be used to dissolve soap scum and
hard water deposits. Lemon is a great substance to
clean and shine brass and copper. Lemon juice can
be mixed with vinegar and or baking soda to make
cleaning pastes. Cut a lemon in half and sprinkle
baking soda on the cut section. Use the lemon to
scrub dishes, surfaces, and stains. Mix 1 cup olive
oil with ½ cup lemon juice and you have a furniture
polish for your hardwood furniture.

c. Baking Soda
Baking soda can be used to scrub surfaces
in much the same way as commercial abrasive
cleansers. Baking soda is great as a deodorizer.
Place a box in the refrigerator and freezer to
absorb odors. Put it anywhere you need
deodorizing action.

d. Bacteria-free sponge and some muscle

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.
e. Borax.
This common household product is another
natural cleaning powder, and like baking soda
(but stronger) acts as a kitchen disinfectant
and stain remover. Borax is also used to kill
mould and mildew spores while removing their
stains making it great for mopping flor.

f. Tea tree oil

This natural, essential concentrated oil from the tea tree is a

natural disinfectant which removes mould and mildew while also
working to remove build-up from dirty kitchen surfaces. It’s completely
non poisonous and perhaps a bit more expensive than other natural
cleaning products but worthy due to the aromatic fragrance that will
freshen up areas as well as clean them.

Other uses of disinfectants

1. Use a plain, liquid, vegetable-based soap or rub a sponge with bar

soap. You may add a few slices of lemon to the water to help cut grease
and make dishes smell like lemon.

2. Use soap, water, and borax or sodium carbonate monohydrate

(washing soda). Wash large surfaces with a solution of one-half cup
borax dissolved in one gallon of hot water.
 3. Oven Cleaner If
there are spills, wipe
How Much Have You Learned? away along with any
grease after each
meal. Periodically clean with baking soda and water.

A. Identify what is referred to in each number.

_____ 1. Cleaning product made by mixing vinegar, lemon and baking

soda.

_____ 2. It is a great scrubber and a kitchen disinfectant.

_____ 3. Destroys microorganisms that are present in the object.

_____ 4. It is completely non-poisonous and bit expensive as compared

to other natural disinfectants.

_____ 5. This can be used to scrub surfaces just like other abrasive
cleanser and also a good deodorizer.

B. Identify 5 natural cleaning materials and their use.

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
 PREVENTIVE MAINTENANCE TECHNIQUE AND PROCEDURE

Establishing a preventive maintenance program helps to ensure that all equipment and tools
function as intended. Failure to perform maintenance activities during production may increase
the risk of microbial contamination. Preventive maintenance includes periodic examination and
maintenance of tools and equipment. Saving money is one good reason in performing
preventive maintenance.
Preventive maintenance practices
Cutting Tools
1. Sharpen knives frequently including retractable 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
build 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.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them. 2. Wash and dry
utensils with a clean dry rag before storing them. 3. Rinse tools and utensils in very hot clean
water to sterilize them. 4. Have a periodic inspection and cleaning of tool.

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.

How Do You Apply What You Have Learned?

Show that you learned something by doing this activity

Materials: Dishwashing soap, water, clean towel
 Tools: mixer
Directions: Perform the proper cleaning of the mixer.

How Well Did You Perform?

Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it is your learning at stake!

Find out your performance how well you performed by referring to the
rubrics below:
Criteria 5 3 1 Your score

Accuracy All the steps were Only two steps were Only one step was
carried out correctly carried out correctly carried out
correctly
Cleanliness The equipment was Cleaning of The tool was not
cleaned thoroughly equipment was not really cleaned.
enough.

Care in handling the tools Care in handling has Care in handling has Care in handling
and equipment. been much been moderately has not been
emphasized emphasized emphasized.

Maximum Score - 15

Score Equivalent
10 – 15 = Very good 6 - 9 = Good
1 - 5 = Fair

Store tools and equipment

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

Identify what is being defined or described.

_____1. Keep this when not in use to avoid cuts/wounds

_____2. Keeping tools in this condition may result to rusting
_____3. Tags placed in storage for you to easily locate the tools
_____4. Most common storage for tools and equipment
_____5. This is an important practice to keep tools safe and effective

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. 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

PROPER STORAGE OF TOOLS AND EQUIPMENT

The proper care and storage of tools and equipment are not only the concern of the
management but of the workers who use the equipment.

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.

How Much Have You Learned?

Directions: Identify the following.

1 – 5 Importance of proper storage of tools and equipment.

1. ____________________________________________
2. ____________________________________________
3. ____________________________________________
4. ____________________________________________
5. ____________________________________________

6 – 15 Pointers to follow in storing tools and equipment.

 6.___________________________________________
7. ___________________________________________
8. ___________________________________________
9. ___________________________________________
10.___________________________________________
11.___________________________________________
12.___________________________________________
13. __________________________________________
14. ___________________________________________
15.___________________________________________

How Do You Apply What You Have Learned?

Directions: Perform the proper storing of tools and equipment in

designated places. Put labels on each storage place. Take a picture and
paste on the space provided.

Do the following steps.

1. Classify.
2. Clean and dry.
3. Store in proper places.
4. Put labels.
 How Well Did You Perform?

Find out your performance by accomplishing the Scoring Rubric

honestly and sincerely. Remember it is your learning at stake!

Competency: Proper storage of tools and equipment

Directions: OVERALL EVALUATION

Assess your
performance in the Level PERFORMANCE LEVELS
following critical task Achieved
and performance
4 - Can perform this skill without
criteria below
supervision and with initiative and
adaptability to problem situations.
You will be rated 3 - Can perform this skill
based on the overall satisfactorily without assistance or
evaluation on the supervision
right side. 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

Opinion

Direction: Write your answer in the space provided

1. How was the feeling of performing the proper storing of tools and
equipment?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
 ______________________________________________________
______________________________________________________
______________________________________________________

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

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

Gmail account
rosellygaviola@gmail.com
Messenger
Yllesor Zaid Aloivag
Prepared by:
Contact number
Roselly D. Gaviola
09260624885/09512467834