TLE Bread and Pastry Production

Module 5: Maintain Tools and Equipment (Check Condition of Tools and Equipment)

Quarter 1, Week 5-6 MA. SUL E. MALAYANG

FLORIMA A. GUMANDOL

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY and the

DIPOLOG CITY GOVERNMENT

12 7

TLE – Grade 7 Quarter 1 – Module 5: Maintain Tools and Equipment (Check Condition of Tools

and Equipment)

First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Printed in the Philippines by ________________________ Department of Education – Region IX

Office Address: ____________________________________________

____________________________________________

Telefax: ____________________________________________

E-mail Address: ____________________________________________

Development Team of the Module

Writers: MA. SUL E. MALAYANG FLORIMA A. GUMANDOL

Editors: LILIBETH G. RATIFICAR, EMD

Reviewers: LILIBETH G. RATIFICAR,EMD

Illustrator: Name

Layout Artist: Name

Management Team: Virgilio P. Batan, Jr – Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montealto – Chief, Education Supervisor, CID

Nur N. Hussien - Chief, Education Supervisor, SGOD

Ronilo S. Yarag - Education Program Supervisor, LRMS

Leo Martinno O. Alejo – Program Development Officer II, LRMS

3

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of

the module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities

included in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your

answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not

hesitate to consult your teacher or facilitator. Always bear in mind that you are

not alone.

We hope that through this material, you will experience meaningful learning

and gain deep understanding of the relevant competencies. You can do it!

4

What I Need to Know

This module was designed and written with you in mind. It is here to help you to

master the Production of Bread and Pastry. Where the learner demonstrates an

understanding of the basic concepts, underlying theories and principles in the

production of various concoctions and extracts and independently produces

various concoction and extracts based on TESDA Training Regulations.

The module is about:

Lesson 3: Maintain tools and equipment

After going through this module, you are expected to:

1. Classify tools and equipment according to specification and job requirements;

2. Label or segregate non-functional tools and equipment; and

3. Observe safety of tools and equipment in accordance with manufacturer’s

instruction.

What I Know

Direction: Let us determine how much you already know about checking condition of tools and equipment. Take this test and write your answer on your notebook.

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 _______.

5

Lesson

5

MAINTAIN TOOLS AND EQUIPMENT

In this module, you will be learning on how to classify tools and equipment

according to specification and job requirements, check condition of tools and

equipment and observe safety of tools and equipment in accordance with the

manufacturer’s manual.

What’s In

Directions: Answer the following questions. Copy and answer in your notebook.

1. Why it is important to use tools according to its specification and job

requirements?

___________________________________________________________________________

___________________________________________________________________________

2. Why do we need to segregate non- functional tools from functional tools?

___________________________________________________________________________

___________________________________________________________________________

3. Why do we need to read first the manufacturer’s instruction of each tools?

___________________________________________________________________________

___________________________________________________________________________

4. Do we need to follow the instructions in the manufacturer’s manual before

using the tools?

___________________________________________________________________________

___________________________________________________________________________

What’s New

Directions: Write T if the statement is True and F if the statement is False.

Write your answer on your TLE notebook. _______

6

1. Proper maintenance and safety of tools and equipment are important?

_______

2. Dull Knives is better to use than sharp knives? _______

3. Cutting Board for meat can also be used for chopping vegetables? _______

4. Expenses will be minimized if tools and equipment are in good condition?

______

5. Repair broken tools and equipment immediately.

What is It

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

7

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.

8

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.

What’s More

Activity 1

Directions: Answer the following questions. Write your answer on your notebook.

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 and 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.

9

What I Have Learned

. 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.

. 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: Good quality of service, Sanitation, Fire prevention,

Safety, and Less cost of production.

. We should classify and use tools and equipment according to specification

and job requirements.

. Segregate and repair non- functional tools, discard if it cannot be repaired.

.

What I Can Do

Activity 2

Directions: Go to your kitchen and list down on your TLE notebook as many as you can the non-

functional tools that you find inside the tool and equipment cabinet. Opposite indicate the defects.

Follow the format below.

Name of tools and equipment Defects

1.

2.

3.

Find out how well did you perform by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

10

Criteria Score 1. The Learner has listed 9 to 10 non functional tools and was able to identify their

defects correctly

5

2. The Learner has listed 7 to 8 non functional tools and was able to identify their defects correctly

4

3. The Learner has listed 5 to 6 non functional tools and was able to identify their defects correctly

3

4. The Learner has listed 3 to 4 non functional tools and was able to identify their defects correctly

2

5. The earner has listed only 1 to 2 non functional tools and was able to identify their defects

correctly

1

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

Assessment

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

in your notebook

1._______________________________________________________________

2._______________________________________________________________

3._______________________________________________________________

4._______________________________________________________________

5._______________________________________________________________

B. Supply the missing word or group of words to make the sentence complete in

your notebook.

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.

11

5. Tools with breaks should be _______.

Additional Activities

Interview a Bakers or a Bakery Owner in your locality and ask the following

questions. Write your answer on your TLE notebook:

1. How they maintain their tools and equipment in their bakeshop.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

2. What do they do if their tools or equipment got damage or are not functioning

well?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Alternative activity: Due to the pandemic, you are not allowed to get out of your

homes, hence, you may do this activity instead. Choose a tool/equipment which

can be found at home and which you think can be used in making bread and

pastries. Provide the steps on how you/your guardians/parents clean and maintain

them using the following format below.

Name of tool/equipment: ___________________________

Usage/Function: ___________________________

Step 1:

Step 2:

Step 3:

Answer Key

What I Know A. 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.

B. 1. Sharp,

2. Bread,

12

3. Repair,

4. Dry, 5. Discarded

What’s In Answers may vary

What New

1. T

2. F 3 .F

4. T 5. T

What’s more?

A. (1-5) 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.

(6-10) Good quality of service, Sanitation, fire prevention, safety, Less cost of production

B.

1. T 2. T

3. F 4. T

5. T

References

SEDP Series. Home Technology Food Management and Service pp. 47 Rojo, Cruz, and Duran Home Economics III pp. 73 http//www.ehow.com/list

http://www.oshc.dole.gov.ph

13

14

For inquiries or feedback, please write or call: Department of Education – (Bureau/Office)

(Office Address):

Telefax:

Email Address:

15