9/10/11/12

NAME:________________________________________
GRADE/SECTION:____________________________

TLE/TVL
Bread and Pastry Production
Quarter I – Week 3
Using Appropriate Equipment
According to Standard Operating
Procedures

CONTEXTUALIZED LEARNING ACTIVITY SHEETS

SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Contextualized Learning Activity Sheets (CLAS)
Quarter I - Week 3: Using Appropriate Equipment According to Standard
Operating Procedures
First Edition, 2020

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 Lesson 1
Appropriate Use of Equipment According to the
Standard Operating Procedures

Learning Competencies:

LO 1. Prepare Pastry Products (TLE_HEBP9-12PP-IIa-g-4)

1.3. Use appropriate equipment according to required pastry products and standard
operating procedures

Objectives:

1. Identify the standard equipment used in baking;

2. Distinguish the different use of equipment according to standard operating procedures;
3. Create a solution to promote work efficiency and effectiveness according to standard
operating procedures.

Let’s Try
Directions: Read each question carefully. Encircle the letter which corresponds to the
correct answer.

1. Which of the following is the best example of personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours

2. Which of these procedures should be done first in baking?

A. Observe correct hand and mixing techniques.
B. Measure the ingredients accurately.
C. Preheat the oven.
D. Study and follow the recipe accurately.

3. What is the best reason why we should preheat the oven before baking?
A. This serves as a warm up for the oven to work properly.
B. This will prolong the life of the oven.
C. This will save time in baking because the heat is heating continuously.
D. To make sure that the pastry will be baked evenly.

4. Which of these practices is NOT the best way to store food?

A. Keep baking products in a cool and dirty place
B. Organize the storing of food in the refrigerator
C. Putting raw meat on an ice chest full of ice
D. Wrapping raw meat on a sealed plastic container

1
 5. Which of these acts would be considered as unhygienic in baking and may cause
contamination?
A. Eating inside the baking area.
B. Not reporting for work when you’re sick.
C. Wearing of appropriate work outfit inside the baking area.
D. Washing measuring tools before and after use.

6. What is the main reason for wearing protective clothing?

A. To comply with the standards in food hygiene procedures.
B. To protect baked products from contamination.
C. To protect clothes from getting dirty.
D. To prevent bakers to get diseases from the baked products.

7. Charles follows the correct measurement of his ingredients in baking a pastry product,
but he often fails to achieve a good result in baking. Which of the following practices
may cause this?
A. He does not use imported ingredients when baking.
B. He frequently opens the oven and checks the condition of his pastry product.
C. He preheats the oven before baking the pastry product.
D. He uses correct mixing techniques and makes sure he does not overdo it.

8. Which of the following is not an example of keeping the work laboratory area clean?
A. Check and clean the dishwashing area whenever needed.
B. Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
C. Keep the floor area clean and free from waste, water and grease.
D. Remove jewelries and accessories before starting to work.

9. Which of the following is not an example of practical ways of keeping food clean?
A. Check and clean the dishwashing area whenever needed.
B. Keep dry and liquid ingredients in a sealed container.
C. Keep food at a suitable temperature.
D. Separate fresh vegetables from old ones before storing.

10. Which list true about workers personal hygiene?

I. Keep the floor area clean and free from waste, water and grease.
II. Remove jewelries and accessories before starting to work.
III. Hands should be clean, and nails cut short.
IV. Clean the tables after using them

A. I only
B. II and III
C. III and IV
D. I, II, III and IV

2
 Let’s Explore and Discover

Unlocking of Difficulties
• Hygiene – conditions or practices conducive to maintaining health and
preventing disease, especially through cleanliness.
• Safety – the condition of being protected from or unlikely to cause danger, risk,
or injury.

SANITATION
Sanitation means keeping bacteria down to a small number as possible through
personal hygiene and proper food handling. It also means keeping the food at the
appropriate temperature so bacteria already present do not have a chance to multiply.
Sanitary measures include personal hygiene, keeping food, equipment and the work
area clean. Unsanitary practices and improper handling of food may result to food
contamination or infection, poisoning and death.
Workers Personal Hygiene
Remove jewelries and accessories before starting to work.
Hands should be clean, and nails cut short.
Use the appropriate work outfit. People who work in the kitchen should wear suitable,
clean and freshly ironed aprons. Aprons protect the body from burns and scalds and
from food stain. Headbands are used to prevent loose hair from dropping into the food
and absorb sweat on head.
Keep sick persons out of the kitchen.

Practical Ways of Keeping Food Clean

Food should be handled with clean hands.
Avoid sneezing and coughing when handling food.
Utensils that fall on the floor should be washed well before using them again.
Store food supplies in a clean, dry place to maintain its freshness.
Clean cans, bottles and bags containing ingredients before opening.
Keep dry and liquid ingredients in a sealed container.
Separate fresh vegetables from old ones before storing.
Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C
(60°F and 125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F),
where bacteria can no longer grow. Keep cold food cold until served. "Cold" means
below 4°C (40°F), at refrigerator temperature or below.

Keeping the Work Laboratory Area Clean

Keep the floor area clean and free from waste, water and grease.
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.
Clean the tables after using them.

3
Facilities
Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
Air dry all equipment, tools and utensils to avoid build up of dust and rust corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.

APPROPRIATE USE OF TOOLS AND UTENSILS PROMOTE WORK EFFICIENCY AND

EFFECTIVENESS

Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and prevent accidents.
Occasionally, accidents do happen. It is important that you keep calm so you can take
proper actions. Accidents are caused either by people themselves or by hazardous
environment or defective equipment.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the measurement, procedure, and type
of ingredient may greatly affect the baked products. Beginners in baking should observe the
correct practices in preparation to achieve the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from substituting
ingredients.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing bowls should
be large enough to allow proper mixing of ingredients to produce dough and batter. Use a
pastry blender or two knives when cutting shortening into flour.
Following Correct Procedures
1. Study and follow the recipe accurately. It is important to understand the recipe first
then to assemble all the needed ingredients, tools and utensils before starting to
bake. Follow the step-by-step procedure accurately.
2. Pre-heat the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.
3. Measure ingredients accurately. Do not change the specified amount of ingredients.
Any change in the amount of ingredients may result in failure to achieve the desired
effect or expected consistency of the mixture.
4. Observe correct hand and mixing techniques. Wrong mixing techniques such as over-
mixing, under-mixing, under-beating, or overbeating of eggs, and insufficient
creaming will result in poorly baked goods.
5. Make use of the type of pan specified in the recipe. Measure its length, width, and
inside depth. Find out in the recipe if the pan(s) should or should not be greased or
lined with wax paper.
6. Follow the specified baking time and temperature stated in the recipe. Place the baking
pan at the center of the oven and avoid opening the oven door.

(Source: Aniceta S. Kong, et al., Techincal-Vocational-Livelihood Home Economics Bread and Pastry
Production Manual. Philippines: Department of Education, 2016. 17-19)

4
 Let’s Practice

Directions: Write your own best practices applying the appropriate use of tools, utensils,
and equipment in promoting work efficiency and effectiveness in your own laboratory or
bakery.

Workers Personal Practical Ways of Keeping the Work

Hygiene Keeping Food Clean Laboratory Area
Clean

1. 2. 3.

4. 5.

Directions: Arrange the following procedures in baking. Use A for the first step, B for
second and so on.

______1. Pre-heat the oven.

______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.

Why is it important that sanitation of the equipment and laboratory must be practiced and
maintained?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________

5
 Let’s Do More

Directions: Write your own solution to the following situations that might happen inside
the laboratory area concerning to the standard operating procedures. Write your answer
inside the box.

Situation Solution

One of your groupmates in baking class

keeps on sneezing and coughing when
handling food.

The baker did not use an apron and never

wash hands before entering the laboratory.

The floor is not free from dirt, waste, and

grease while the baking class is ongoing.

All the tools and equipment are not

properly washed and rinsed before using.

The ingredients in baking class are not

properly stored in their respective
temperatures.

Directions: Complete the paragraph by filling up the blank spaces below. You can choose
your answer from the box.

Unsanitary practices Temperature

Bacteria Safety Precautions

Accidents Sanitation

Sanitation means keeping (1) _______________ down to a small number as possible

through personal hygiene and proper food handling. It also means keeping the food at the
appropriate (2) _________________ so bacteria already present do not have a chance to
multiply. (3) ________________________ and improper handling of food may result to food
contamination or infection, poisoning and death. Observance of (4) ________________
promote work efficiency and prevent accidents. Occasionally, accidents do happen. It is
important that you keep calm so you can take proper actions. (5) _________________ are
caused either by people themselves or by hazardous environment or defective equipment.

What are the ways you can keep the work laboratory area clean?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
6
 Let’s Sum It Up

Directions: Read the statements carefully. Write TRUE if the statement is correct and
FALSE if the statement is wrong.

________1. Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs.
________2. Observance of safety precautions promote work efficiency and prevent accidents.
________3. Safety means keeping bacteria down to a small number as possible through
personal hygiene and proper food handling.
________4. Dispose of garbage properly everyday so as not to invite rodents and insects.
________5. Food should not be handled with clean hands.

Let’s Assess
Directions: Read each question carefully. Encircle the letter which corresponds to the
correct answer.

1. Which of these acts would be considered as unhygienic in baking and may cause
contamination?
A. Eating inside the baking area.
B. Not reporting for work when you’re sick.
C. Wearing of appropriate work outfit inside the baking area.
D. Washing measuring tools before and after use.

2. Which of the following is the best example of personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours

3. Which of the following is not an example of practical ways of keeping food clean?
A. Check and clean the dishwashing area whenever needed.
B. Keep dry and liquid ingredients in a sealed container.
C. Keep food at a suitable temperature.
D. Separate fresh vegetables from old ones before storing.

7
 4. What is the main reason for wearing protective clothing?
A. To comply with the standards in food hygiene procedures.
B. To protect baked products from contamination.
C. To protect clothes from getting dirty.
D. To prevent bakers to get diseases from the baked products.

5. Which of these procedures should be done first in baking?

A. Observe correct hand and mixing techniques.
B. Measure the ingredients accurately.
C. Preheat the oven.
D. Study and follow the recipe accurately.

6. Which list true about workers personal hygiene?

I. Keep the floor area clean and free from waste, water and grease.
II. Remove jewelries and accessories before starting to work.
III. Hands should be clean, and nails cut short.
IV. Clean the tables after using them

A. I only
B. II and III
C. III and IV
D. I, II, III and IV

7. What is the best reason why we should preheat the oven before baking?
A. This serves as a warm up for the oven to work properly.
B. This will prolong the life of the oven.
C. This will save time in baking because the heat is heating continuously.
D. To make sure that the pastry will be baked evenly.

8. Charles follows the correct measurement of his ingredients in baking a pastry product,
but he often fails to achieve a good result in baking. Which of the following practices
may cause this?
A. He does not use imported ingredients when baking.
B. He frequently opens the oven and checks the condition of his pastry product.
C. He preheats the oven before baking the pastry product.
D. He uses correct mixing techniques and makes sure he does not overdo it.

9. Which of the following is not an example of keeping the work laboratory area clean?
A. Check and clean the dishwashing area whenever needed.
B. Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
C. Keep the floor area clean and free from waste, water and grease.
D. Remove jewelries and accessories before starting to work.

10. Which of these practices is NOT the best way to store food?
A. Keep baking products in a cool and dirty place
B. Organize the storing of food in the refrigerator
C. Putting raw meat on an ice chest full of ice
D. Wrapping raw meat on a sealed plastic container

8
 Answer Key
Let’s Practice

1. D
Answers of the student may vary
2. C
3. F
4. E
5. B

Let’s Do More

1. Bacteria
Answers of the student may vary 2. Temperature
3. Unsanitary Practices
4. Safety Precautions
5. Accidents

Let’s Sum Up

1. 1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE

Let’s Try Let’s Assess

1. D 2. D 3. A 4. A 5. A 1. A 2. D 3. A 4. B 5. D
6. B 7. B 8. D 9. A 10. B 6. B 7. A 8. B 9. D 10. A

References
Module

Kong, Aniceta S., Critela M. Marcos, Aniceta P. Domo, and Maila A. Dogelio.
Techincal-Vocational-Livelihood Home Economics Bread and Pastry
Production Manual Philippines: Department of Education, 2016.
9
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