DIVISION OF NAVOTAS CITY

7/8
TECHNOLOGY AND
LIVELIHOOD EDUCATION
(HOME ECONOMICS)
BREAD AND PASTRY PRODUCTION
QUARTER 0

S.Y. 2021-2022
NAVOTAS CITY PHILIPPINES
Technology and Livelihood (HE-BPP)-Exploratory
Alternative Delivery Mode
Quarter 0
Second Edition, 2021

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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
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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Pauline P. Santiago
Editors: Karen M. Booc
Reviewers: Gliceria S. Alvarez
Illustrator: Pauline P. Santiago
Layout Artist: Kathleen D. Colanta, Kharine H. Relator
Management Team: Alejandro G. Ibañez, OIC- Schools Division Superintendent
Isabelle S. Sibayan, OIC- Asst. Schools Division Superintendent
Loida O. Balasa, Chief, Curriculum Implementation Division
Grace R. Nieves, EPS In Charge of LRMS/EPP-TLE-TVL
Lorena J. Mutas, ADM Coordinator
Vergel Junior C. Eusebio, PDO II LRMS

Inilimbag sa Pilipinas ng ________________________

Department of Education – Navotas City

Office Address: BES Compound M. Naval St. Sipac-Almacen Navotas City
____________________________________________
Telefax: 02-8332-77-64
____________________________________________
E-mail Address: ____________________________________________
Navotas.city@deped.gov.ph
 Table of Contents

What I Know ................................................................................1

Module 1......................................................................................3

Module 2......................................................................................12

Module 3......................................................................................21

Module 4......................................................................................28

Assessment ..................................................................................41

Answer Key ..................................................................................43

References ...................................................................................46
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. This is used for baking procedure for beating, stirring and blending.
a. Electric mixer c. Wooden spoon
b. Wire whisk d. Spatula

2. Where you can classify the spatula in baking tools?

a. Cutting tools c. Preparatory tools
b. Measuring tools d. Mixing tools

3. Sandra is measuring her ingredients. What is the proper way for her to measure
flour accurately?
a. Level off with use of the times of a fork
b. Shakes the measuring cup for levelling
c. Shovel the flour
d. Sift it before measuring

4. 1 kilogram of flour is equivalent to 8 cups, how many kilogram of flour will you
buy if you need 2 cups?
a. ¼ c. ¾
b. ½ d.1 ¼

5. How to convert degrees Centigrade to Fahrenheit?

a. °F = °C x 9/5 + 32
b. °C = °F-32 X 5/9
c. °F = °C x 32 + 9/5
d. °C = °F-5/9 X 32

6. This is not to be done with the cup when measuring liquid ingredients.
a. Sifting c. lift the cup
b. Stirring d. overflowing

7. Ana cooked delicious dishes for her family celebration. After the event,
the stove is so dirty and messy due to the stains of the ingredients, so she decided
to clean it however, she doesn’t have enough cleaning materials to use. What
could be the possible alternative materials that good for cleaning and shining the
brass and copper before storing them?
a. Vinegar c. Lemon Juice
b. Baking soda d. Borax

1
8. All are true about tools and equipment maintenance EXCEPT___________
a. Rusting is the result of keeping the equipment wet
b. Use cool water to sterilize tools and equipment
c. Cleaning and maintenance of tools should be done physically
d. Switch off the electrical plug of the oven before cleaning.

9. It is a term used to describe something that has the potential to cause harm or
adverse effects to individuals, organizations property or equipment.
a. Hazard c. Calamity
b. Risk d. Accident

10. In Occupational Hazards and Safety, we always know the guidelines in our work
place. The following are the reasons why workplace should have safety guidelines to
follow EXCEPT_____?
a. Protect people from injury
b. Protect equipment from damage
c. Maintain the cleanliness of the workplace
d. Protect the environment from contamination

2
 MODULE 1

This module was designed and written with you in mind. It is here to help you
master on how to use simple and compound sentences. 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 focused in one lesson only:

Lesson I – Use of Baking Tools and Bakery Equipment

After going through this module, you are expected to:

1. identify the different baking tools and bakery equipment
2. classify the baking tools and equipment
3. explain the importance of baking tools and bakery equipment

Lesson Use of Baking Tools and Bakery

1 Equipment

Baking tools that are correct in size and shape should be used since baking requires
precision and exact measurement of ingredient. Baking tools and equipment should
be used accurately and appropriately to obtain results in baking.

BAKING TOOLS AND EQUIPMENT AND THEIR USES

Baking tools and equipment are identified based on their uses.

BAKING WARES/ BAKING PANS – are made of glass or metal containers for batter
and dough with various sizes and shapes like square, round, loaf, muffin, and
rectangle.
3
Tube center pan – deeper than a round pan and with a
hollow center, it is removable which is used to bake
chiffon type cakes.

Pop over pan – is used for cooking pop over.

Muffin pan - has 12 formed cups for baking muffins

and cupcakes.

Jelly roll pan – is shallow rectangular pan used for

baking rolls.

Bundt pan – is a round pan with scalloped sides used for

baking elegant and special cakes

Custard cup – is made of porcelain or glass used for

baking individual custard.

Griddle pans – are used to bake griddles

4
Loaf Pan – is used to bake loaf bread

CUTTING TOOLS - It is used to cut glazed fruit, nut, or other ingredients in

baking.

Biscuit and doughnut cutter – is used to cut and

shape biscuit or doughnut.

Pastry or biscuit cutters– for shaping doughs and

pastries.

Pastry wheel – has a blade knife used to cut

dough when making pastries.

Kitchen shears - are used to slice rolls and delicate

cakes.

Chef's Knife - A multi-tasker for chopping, dicing and

slicing.

Bread Knife - are used for cutting bread and one of many
kitchen knives used by cooks and baker.

5
Paring knife – is used to pare or cut fruits and
vegetables into different sizes.

Chopping boards - is a durable board on which to place

material for cutting. The kitchen chopping/ cutting
board is commonly used in preparing food.

Pastry blender – has a handle and with wire which

used to cut fat or shortening in the preparation of pies,
biscuits or doughnuts.

MIXING TOOLS - Mixing tools are manual, electric or motorized materials that help
mix wet or dry mixtures such as batter or dough. It may also be containers or tubs
where it allows for thorough mixing of dry ingredients as well as wet mixtures.
Mixing bowl – comes in graduated sizes and has
sloping sides used for mixing ingredients.

Wooden spoon – for mixing batters, they come in

different weights, sizes, and shapes.

Wire whisk – for beating egg and for stirring cream and
sauces.

Rubber scrapper – is used to remove bits of food in side

of the bowl.

Rotary egg beater – is used in beating eggs or

whipping cream.

6
Electric mixer – is used for different baking
procedure for beating, stirring and blending cake
batters and icing.

MEASURING TOOLS - is anything used to take a count of quantitative data, such

as weight, length, time or temperature.

Measuring cups – for accurate measurement of

ingredients. It is usually a set of individual cups
graduated in fractions of ¾, ½,1/3, ¼. Liquid
ingredients are usually measured using liquid
measuring cup made of transparent glasses or plastic
cups.

Measuring spoons – consist of a set of measuring

spoons used to measure small quantities of ingredients.

Weighing scale –is used to measure ingredients in

large quantities.

Timer – is used to in timing baked products, the rising

of yeast and to check the doneness of cakes.

PREPARATORY TOOLS – is a hand-held, typically small tool that is designed for

food-related functions. Food preparation utensils are a specific type of kitchen
utensil, designed for use in the preparation of food.

Flour sifter – is used for sifting flour.

7
Grater – is used to grate cheese, chocolate, and other
fresh fruits.

Pastry brush – has soft bristles for used in greasing

pans or surface of pastries and breads.

Spatula – is about 10.2 to 12.7 cm long and 2.5 cm

wide. It resembles a knife with flexible metal blade. It
is used in spreading frostings and icings on cakes.

Strainer – is used to strain or sift dry ingredients.

Utility tray – is used to hold ingredients together.

Rolling pin – is used to flatten or roll the dough

Pastry bag – a funnel shaped container of icing or

whipped cream

Pastry tip- is a pointed metal or plastic tube

connected to the opening of the pastry and
is used to form desired designs.

8
Cake decorator (Cylindrical) – is used in decorating or
designing cake and other pastry products.

Pastry cloth – are used to roll out dough for foods like
cookies. A pastry cloth provides a handy and durable
way to roll out dough for piecrusts, cookies, or pizza

OVENS are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air. Several kinds of ovens are used in baking.
Deck Ovens are so called because the items to be
baked either on sheet pans or in the case of some
bread freestanding are placed directly on the bottom,
or deck of oven. This is also called STACK OVEN
because several may be stacked on top of one another.

Rack Oven is a large oven into which entire racks

full of sheet pans can be wheeled for baking.

Mechanical Oven The food is in motion while it

bakes in this type of oven. The mechanical action
eliminates the problem of hot spots or uneven baking
because the mechanism rotates throughout the oven.

Convection Oven contains fans that circulate the air

and distribute the heat rapidly throughout the
interior. Strong forced air can distort the shape of the
products made with batter and soft dough

9
Microwave Oven is an electric oven that heats and
cooks food by exposing it to electromagnetic
radiation in the microwave frequency range.
Microwave ovens heat foods quickly and efficiently
because excitation is fairly uniform in the outer 25–
38 mm of a homogeneous, high water content food
item
Dutch oven is a thick-walled (usually cast iron)
cooking pot with a tight-fitting lid. Dutch ovens have
been used as cooking vessels for hundreds of year

OTHER BAKING EQUIPMENT

Bread toaster – a electronic device used to toast
bread.

Double broiler – is a kitchen tool used for applying gentle

heat on the stovetop. It’s useful for delicate tasks like
making hollandaise sauce, melting chocolate, and
preparing custards such as crème anglaise.

Directions: Classify the following tools based on their usage. Write the letter of your
answer in the space before the number.

A. Baking equipment D. Cutting

B. Preparation E. Measuring
C. Mixing F. Baking Pans
_____1. Flour sifter _____ 6. Grater _____11. Rolling pin

_____2. Measuring cups _____7. Measuring Spoon _____12. Weighing scale

_____3. Convection Oven _____8. Electric Mixer _____13. Dutch Oven

_____4. Muffin pan _____9. Spatula _____14. Bundt pan

_____ 5. Wooden spoon _____10. Kitchen shears ____ 15. Mixing bowl

10
Directions: Read the given recipe carefully and list down all the tools that you need
to prepare in order to finish the activity.

List down ALL possible tools and equipment needed when baking.

1. ______________ 6. _____________ 11. ______________

2. ______________ 7. _____________ 12. ______________

3. ______________ 8. _____________ 13. ______________

4. ______________ 9. _____________ 14. ______________

5. ______________ 10. _____________ 15. ____________

 MODULE 2

This module was designed and written with you in mind. It is here to help you master
on how to use simple and compound sentences. 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 focused in one lesson only:

Lesson I – Measuring Dry and Liquid Ingredients

After going through this module, you are expected to:

1. familiarize oneself with the table of weights and measures in baking.

2. apply basic mathematical operations in calculating weights and measures
3. measure dry and liquid ingredients accurately

12
 Lesson Measuring Dry and Liquid
2 Ingredients

Accurate in measuring baking ingredients produces good quality products.

Behavior of ingredients when combined in a recipe is not only dependent on the kind
of ingredients used but also on the amount of these ingredients. Measuring the right
amount of ingredients depends largely on using standard measuring tools and the
correct technique in measuring so that accuracy is obtained.
1 tablespoon (T or tbsp)
STANDARD = 3 teaspoon
TABLE OF WEIGHT ( t or tsp. )
AND MEASURES
2 tablespoon (tbsp) = 1/8 cup (c)
4 tablespoon (tbsp) = ¼ cup (c)
5 tablespoon & 1 teaspoon = 1/3 cup (c)
8 tablespoon (tbsp) = ½ cup (c)
16 tablespoon (tbsp) = 1 cup (c)
2 cups (c) = 1 pint (pt)
4 cups (c) = 1 quart (qt)
16 ounces (oz) = 1 pound (lb)

COMMON UNITS OF WEIGHT

1 gram (g) = .035 ounces (oz)

1 ounce (oz) = 28.35 grams (g)
1 pound ( lb.) = 463.59 grams (g)
1 kilogram ( kg. ) = 2.21 pounds (lb)

13
 COMMON UNITS OF VOLUME

1 teaspoon (t) = 5 ml
1 tablespoon (T) = 3 teaspoon (tsp)
= ½ fluid ounce (oz)
= 15 ml
1 cup (c) = 16 tablespoon (tbsp)
= 48 teaspoon (tsp)
= 8 fluid ounce (oz)
1 pint (pt) = 2 cups (c)
1 quart (qt) = 4 cups (c)
= 2 pints (p)
1 gallon (gal) = 16 cup (c)
= 8 pints (p)
= 4 quartz (qt)
1 liter (l) = 1000 ml
SUBSTITUTION OF INGREDIENTS IN BAKING
= 1.06 quartz (qt)

Substitutions are ingredients that take the place of the ingredients originally
required in recipe. They are made when the ingredients are not available or are
expensive. When the right substitution is made, the same quality product is
produced.

Ingredients in Recipe Substitutes

1 tablespoon All-purpose flour - ½ tablespoon cornstarch,
- ½ potato starch,
- ½ rice starch, or ½ arrowroot starch
1 tablespoon cornstarch 2 tablespoon All- purpose flour

1 teaspoon baking powder ¼ tsp baking soda + ½ tsp cream of tartar +

¼ tsp cornstarch
1 teaspoon baking soda 4 teaspoon baking powder

1 cup sifted cake flour 1 cup all-purpose flour minus 2 tablespoon

1 cup sugar granulated - 1 1/3 cup brown sugar, lightly packed,

- 1 ½ cup corn syrup minus ½ cup liquid, or
- 1 cup honey minus ½ to 1/3 cup liquid
1 cup corn syrup, light 1 cup sugar plus ¼ cup water

1 cup honey 1 ¼ cup sugar + cup liquid (any liquid

required in recipe)

1 ounce chocolate 3 tablespoon cocoa + 1 tablespoon fat

(unsalted butter, or vegetable oil or
shortening)

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1 teaspoon active dry yeast - 2 ¼ teaspoon active dry yeast or
- 2 ¼ rapid-rise yeast
1 whole egg - ½ banana mashed with ½ teaspoon baking
powder,
- 3 tablespoon mayonnaise,
- ¼ cup/ 4 tablespoon apple sauce, or
- ¼ cup/ 4 tablespoon silken tofu
1 cup butter - 1 cup margarine,
- 1 cup vegetable shortening + ½ tsp salt, or
- 7/8 to 1 cup lard + ½ teaspoon of salt
1 cup Buttermilk or sour milk -1 cup milk minus 1 tablespoon + 1
tablespoon vinegar or
-1 cup yogurt
1 cup milk - ½ cup evaporated milk + ½ cup water, or
- 1 cup non- fat dry milk + water to make
one cup + 2 tablespoons melted butter or
margarine
1 cup coffee cream ( 20 percent) 3 tablespoons butter plus about 7/8 cup
milk

1 cup heavy cream ( 40 percent) 1/4 cup butter plus 3 /4 cup of milk

OVEN TEMPERATURE
Formula in converting degrees Centigrade to degrees Fahrenheit

and Fahrenheit to Centigrade.

Formula: Formula:

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
50 °C - 122°F 110 °C - 230 170°C - 338°F 230 °C - 446°F
60 °C - 140°F 120 °C - 248 180 °C - 356°F 240 °C - 464°F
70°C - 158°F 130°C - 266 190°C - 374°F 250 °C - 482°F
80°C - 176°F 140 °C - 284 200°C - 392°F 260 °C - 500°F
90 °C - 194°F 150 °C - 302 210°C - 410°F 270 °C - 518°F
100 °C - 212°F 160 °C - 320 220 °C - 428°F 280 °C - 536°F

15
 TERMS COMMONLY USED TO DESCRIBE OVEN TEMPERATURE
Temperature (°F) Term
250 to 275 Very Low
300 to 325 Low
350 to 375 Moderate
400 to 425 Hot
450 to 475 Very Hot
500 to 525 Extremely Hot

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda, cornstarch
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, individual measuring cup, measuring spoons,
weighing scale
4. Others
Spatula, tray, sifter

Procedure:
A. Flour

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow.

Do not shake.

3. Level off with spatula.

16
B. Sugar
White sugar
1. Sifting is not necessary before measuring unless it
is lumpy.
2. Fill the measuring cup until over flowing. Do not
shake the cup.
3. Level off with the spatula

Brown Sugar
1. Check if the sugar is lumpy before measuring.
Roll out the lumps. Remove the dirt.

2. Scoop into the measuring cup and pack

compactly until it follows the shape when
inverted.

C. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder

3. Level with spatula or back edge of the knife or

right in the can opening.

D. Shortening
Solid fats
1. Fill the measuring cup/spoon with the
shortening while pressing until it is full.

17
2. Level the fat with a straight of a knife or spatula

Liquid fats

1. Pour oil in the glass measuring cup.

2. Check if it is filled up to the measuring mark.

Do not lift the cup when measuring.

E. Milk
Liquid Form

1. Pour milk into the glass measuring cup

up to the measuring mark. Do not lift the cup

Powdered milk

1. Remove lumps in milk by stirring.

2. Scoop lightly to fill the measuring cup

or spoon without shaking until it overflows.

18
3. Use the spatula or the straight edge of
the knife to level the measurement.

Directions: Write the word or group of words being defined or described. Choose
your answer inside the box.

● Measuring cup ● Overflowing

● Brown sugar ● Lift the cup
● Tap or shake ● Sifting
● Liquid measuring cup ● Stirring
● Spatula ● Straight edge of back edge of knife

____________1. This is packed when measuring; it follows the shape of the cup when
inverted.

____________2. This is used to measure liquid ingredients.

____________3. Use to level ingredients when measuring.
____________4. This is to be removed in brown sugar and to be rolled with rolling pin.
____________5. What not to do in a cup full of flour to avoid excess measurement.
____________6. This is how to fill the cup when measuring.
____________7. This is not to be done with the cup when measuring liquid ingredients.
____________8. This is used to level dry ingredients in the absence of the spatula.
____________9. It is the way of removing lumps in the baking powder or baking soda.
____________10. This step is not necessary in sugar unless it is lumpy.

19
 A. Directions: Give the equivalent of the following measurement

1. 1 tbsp =_____ tsp

2. 16 tbsp =_____ cup
3. 1 cup =_____ tbsp
4. ½ cup =_____ tbsp
5. 4 cups =_____ quarts
6. 1 pint =_____ cup
7. 1 pound =_____ ounces
8. 1 kg =_____ pounds
9. 1 liter = _____ ml
10. .035 oz =_____ gram

B. Directions: : Give the substitute equivalent of the following ingredients.

1 cup butter : 1 cup margarine

1. ¼ cup butter : _____ margarine

1oz chocolate : 3T cocoa + 1 tablespoon fat

2. 2 oz chocolate : _____ cocoa + _____ fat

1 cup milk : ½ cup evaporated milk + ½ cup water

3. 3 cup milk : ____ evaporated milk +_____ cup water

1 tablespoon cornstarch : 2 tablespoon All- purpose flour

4. _____ tablespoon cornstarch : 4 tablespoon All- purpose flour

1 tablespoon All-purpose flour : ½ tablespoon cornstarch

5. 3 tablespoon All-purpose flour : ____ tablespoon cornstarch

C. Directions: Use the formula in converting degrees Centigrade to degrees

Fahrenheit and Fahrenheit to Centigrade. Show your computation. Five points
each. Do this activity in your TLE notebook.

Formula:
C = F – 32 x 5 / 9 F = C x 9 / 5 + 32

20
 1. 100 degrees Centigrade to degrees 2. 320 degrees Fahrenheit to degrees
Fahrenheit. Centigrade.

MODULE 3

This module was designed and written with you in mind. It is here to help you
master on how to use simple and compound sentences. 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 focused in one lesson only:

Lesson I – Maintain and Store Tools and Equipment in Baking

After going through this module, you are expected to:

1. check condition of tools and equipment in baking.
2. perform basic preventive maintenance
3. store tools and equipment in baking properly

21
 Lesson Maintain and Store Tools and
3 Equipment in Baking

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

1. 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.

2. 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.

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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.

23
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.

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
Using vinegar as a natural cleaning material serves as disinfectant
and deodorizer. One (1) part water to one (1) part vinegar can be used
as a solution. Mix the solution thoroughly in a clean spray bottle and
use it in cleaning stove tops, appliances counter tops and floor.

b. Lemon
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.

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.

24
e. Borax.
It acts as kitchen disinfectant and stain remover like the baking
soda, with stronger effect. This product is best used in cleaning
floors for it can kill mold and mildew spores while removing their
stains.

f. Tea tree oil

This natural, essential concentrated oil from the tea tree is a
natural disinfectant which removes mold and mildew while also
working to remove build-up from dirty kitchen surfaces.

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 away along with any grease after each meal.
• Remove baked grease or spills by scrubbing with a nonmetallic metal brush
using a paste made of baking soda, salt, and water.
• Another option is to mix two tablespoons of liquid dish soap, two teaspoons
of borax into two cups of warm water. Apply and let sit for 20 minutes and
then scrub.
• Do not use any abrasive cleaning materials on self-cleaning ovens.

A. Directions: Match Column A with Column B. Write the letter of the

correct answer.

25
 COLUMN A COLUMN B

______ 1. Loose handle of tools and a. Baking Soda

equipment

______ 2. The result of negligence of b. Rusting

cleaning the tools before using

______ 3. Keeping wet equipment c. Repair

______ 4. Dissolve soap scum d. Contamination

______ 5. It can be used like other e. Lemon juice

abrasives

B. Directions: Draw 😊 if the statement is correct and ☹ if the statement is wrong.

_____ 6. Disinfection is less effective than sterilization.

_____ 7. Vinegar can be used for cleaning the stove, counter tops and floors.

_____ 8. Lemon juice is not safe to mix with vinegar and baking soda for cleaning
purposes.

_____ 9. Borax is much stronger than baking soda.

_____ 10. Baking soda can be used as oven cleaner.

26
Directions: Write on the web chart the proper storage of tool and equipment. Do this
activity in a separate sheet of paper.

Proper Storage
of Tools and
Equipment

27
 MODULE 4

This module was designed and written with you in mind. It is here to help you master
on how to use simple and compound sentences. 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 focused in one lessons only:

Lesson I – Practice Occupational Health and Safety Procedure

After going through this module, you are expected to:

1. identify hazards and risks;

2. evaluate hazards and risks;
3. control hazards and risks;
4. maintain occupational health and safety awareness.

28
 Lesson Practice Occupational Health
4 and Safety Procedure

HAZARD AND RISKS IDENTIFICATION AND CONTROL

Hazards and Risks in the Workplace

Hazard is a term used to describe something that has the potential to cause
harm or adverse effects to individuals, organizations property or equipment.

Types of workplace hazards include:

1. Safety hazards - inadequate and insufficient machine

guards, unsafe workplace conditions, unsafe work practices.

2. Biological hazards - caused by biological waste, such as

medical waste, micro-organisms, bacteria, fungi, parasites,
viruses, etc.

3. Chemical hazards - caused by exposure to chemicals in the

workplace such as solid, liquid, vapor or gaseous substances,
dust, fume or mist.

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4. Ergonomic hazards- physical conditions that may pose risk
of injury to the musculoskeletal system caused by physiological,
and psychological demands on the worker, such as repetitive
and forceful movements, extreme temperatures, and awkward
postures arising from improper work methods and improperly
designed workstations, tools, and equipment.

5. Physical hazard- factors within the environment that can

harm a body without necessarily touching it like noise,
vibration, energy, weather, electricity, radiation and pressure.

6. Psychological hazards: Those that are basically causing

stress to a worker. This kind of hazard troubles an individual
very much to an extent that his general wellbeing is affected.

Risk is the chance or probability that a person will be harmed or experience

an adverse health effect caused by a hazard.

Factors that influence the degree of risk include:

• how much a person is exposed to a hazardous
thing or condition; and
• how the person is exposed (e.g., breathing in a
vapor, skin contact), and how severe are the
effects under the conditions of exposure.

Risk assessment is the process where you:

• identify hazards;
• analyze or evaluate the risk associated with
that hazard; and
• determine appropriate ways to eliminate or
control the hazard.

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 Hazards Risks Safety measures/ actions
Manual handling of hand Back injury Teach and remind workers of correct
tools - knives, secateurs, Repetitive strain lifting and carrying techniques.
loppers, crowbars, weed Rotate tasks.
bags, mattocks.
Lifting heavy objects Back injury Teach and remind workers of correct
incorrectly Repetitive strain lifting technique. Rotate tasks.

Repetitive movements, Back/ limb injury Teach and remind workers of correct
bending and awkward Repetitive strain lifting technique. Rotate tasks.
working positions

Trip hazards Injury Warn volunteers and remove trip

hazards before commencing work. Do
not leave tools on path ways. Watch
where one walks, and goes slowly.
Mark tools with fluorescent color.

OSH SIGNS OR SYMBOLS IN THE WORKPLACE

Safety signs are the alert signs that help in indicating various hazards ahead. These
labels help in reducing accidents at workplace and on road side. It is a process of
providing information or instructions by means of placing required signboards.
Different types of hazards required different types of safety labels.

Safety Signs consist of words, messages and a pictorial symbol with variety of shapes,
size and colors. Each label color is standardized and reflects a specific meaning.
Sign colors defined:

• Red color reflects immediate hazardous situations that will cause death or
other serious injuries like Danger signs and Fire symbols.
• Orange Color represents a potentially unsafe situation that could cause
serious injury and indicated by warning signs.

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 • Yellow color used to alert against unsafe practices, which if not avoided, may
results in minor or moderate injuries like Caution Signs.
• Green color indicates the emergency egress location,
first aids and other safety equipment.
• Blue color is used to convey safety information.

PERSONAL HYGIENE AND PROPER HANDWASHING

Personal hygiene is health practices and habits which
enable one to stay physically healthy.

Ways to achieve personal hygiene.

1. Regularly wash and cut your hair to keep a neat appearance.
2. Brush your teeth every day and visit the dentist at least once a year
3. Bath every day before work, or every night before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily.
5. Scrub your hands with soap and water before you handle any food especially when
you have just come from the toilet, after touching your hair or other parts of your
body, and after your hands cover your mouth or nose when you cough or sneeze.
6. Trim your nails; especially if you work in the food service .
7. Keep hand sanitizer and facial tissues near your work desk.
8. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping
hands.
9. Avoid working with food when you have an open cut, sore, boil, or infected wound
in your hands.
10. Keep hands out of food as much as possible.
11. Avoid smoking while preparing or handling food as ashes may drop into the food.
12. Wear suitable clothes at work. Wear comfortable and clean shoes and make sure
aprons are always clean.

Proper Hand washing

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 Washing is the single most effective way to prevent the spread of infections.
"Germs" can be spread casually by touching another person. You can also catch
germs when you touch contaminated objects or surfaces and then you touch your
face (mouth, eyes, and nose).

What is the right way to wash your hands?

• Wet your hands with clean running water (warm or cold) and apply soap.
• Rub your hands together to make lather and scrub them well; be sure to scrub
the
backs of your hands, between your fingers, and under your nails.
• Continue rubbing your hands for at
least 20 seconds.
• Rinse your hands well under running
water.
• Dry your hands using a clean towel or
air dry

On Job Hazards
The safety regulations in the
workplace should keep
job hazards on top priority.
• The floors have to be checked for tripping
hazards.
• All the walkways should be well-lit and in case there
are blind spots, all the employees and workers
should be aware of them.
• Cords and wires should be secured away from the
walk ways and the corridors.
• Fire safety regulations and electrical safety regulations should also be made.

Health Hazards - Worker spread illnesses pose a great

risk the health of the entire workforce. It is required by the
management to advise all the workers to stay home if they
are sick as a part of workplace safety regulations.

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Chemical Hazards - Chemicals should be rightly labeled to
avoid any detrimental mistakes. Mixing of the wrong
chemicals can cause a terrible chemical reaction which could
be hazardous to all the employees.

Reporting System- To ensure the best safety regulations in

the workplace, there needs to be a reporting system in place.
Injuries, illnesses and accidents on job should be reported in
time. All illnesses should be reported as well. This is to ensure
that the organization has the medical records of the employee
in case of an emergency.

Whistleblower - This can help increase the safety standards

of the organization on the whole and work as a great safety
regulation in a workplace. In fact, this whistle blower system
also ensures complete attention of the employees.

CLEAN AIR ACT

The Clean Air Act is the name of any of several pieces of legislation aimed at
reducing smog and other types of air pollution and less damage of the ozone layer.

Philippines: Clean Air Act

The Clean Air Act outlines the government’s measures to reduce air pollution
and incorporate environmental protection into its development plans. It relies heavily
on the polluter pays principle and other market-based instruments to promote self-
regulation among the population.

The Food Processing Concept (FPC) Clean Air Act

It has been developed for use in large variety of baking and cooking processes.
The system provides the perfect combination of vapor extraction and cleaning.
The FPC Clean Air Act is able to reduce vapor pollution from the emission by 80%.

The FPC Clean Air Act can be used in a combination with a variety of food processing
equipment including:

• oil fryers • open flame system

• hot spiral oven • belt grill systems
• hot air tunnels • steam tunnels
• grill markers • smoke houses
• infrared ovens

ELECTRICAL AND FIRE SAFETY CODE

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 Fire safety refers to precautions that are taken to prevent or reduce the
likelihood of a fire that may result in death, injury, or property damage, alert those
in a structure to the presence of an uncontrolled fire in the event one occurs, better
enable those threatened by a fire to survive, or to reduce the damage caused by a
fire.
Common fire hazards
Improper use and maintenance of gas stoves often create fire hazards.
Some common fire hazards are:
• Electrical systems that are overloaded resulting in hot wiring or connections
• Combustible storage areas with insufficient protection
• Combustibles near equipment that generates heat, flame, or sparks
• Candles
• Smoking (Cigarettes, cigars, pipes, lighters, etc.)
• Equipment that generates heat and utilizes combustible materials
• Flammable liquids
• Fireplace chimneys not properly or regularly cleaned
• Cooking appliances - stoves, ovens
• Heating appliances (wood burning stoves, furnaces, boilers, portable heaters)

FIRE SAFETY TIPS IN THE WORKPLACE

Here are some basic safety tips that will help ensure you protect
your staff in case the worst ever happens and you experience a fire.

1. Anything that is capable of burning should be considered a potential

risk.
2. A working ventilation fan should be present as this will help staff escape more
safely in the event of a fire due to the smoke and fumes being cleared quicker.
3. Adequate emergency lighting should be installed and battery powered torches
present for staff so as they can find their way out if the power blackens out the
building.
4. Do not leave unwanted rubbish or items such as waste paper or boxes to
accumulate in the workplace as this represents a serious fire hazard as well as
potentially blocking escape routes.
5. Ensure that all staff are aware of the fire escape routes and install fire alarm if
you don't already have one.
6. A major cause of office fires is due to a short circuit at the plug or in electrical
machinery such as computers or heaters. Ensure that any unused power socket is
switched off and have your sockets tested annually to make sure they are in proper
working condition.

ELECTRICAL SAFETY TIPS

36
 When doing electrical work or using electrical equipment, you
should practice safety to avoid electric shock.
• Shut off power to the circuit you’re working on and verify it’s off (treat
all electrical as having power even after shutting off power).
• Wear rubber gloves.
• Wear rubber shoes with rubber soles.
• Use tools with insulated handles.
• Keep yourself dry.
• Keep the area around you dry.
• Wear safety glasses.
• Never handle electric switch with wet hands.
• Always report frayed electrical cords and ungrounded electrical cords.

WASTE MANAGEMENT

Waste management is the collection, transport, processing or disposal,

managing and monitoring of waste materials.

Waste management procedures and techniques

1. Waste avoidance is engaging in activity that prevents

generation of waste.

2. Waste reduction is the minimization of wasteful

consumption of goods.

3. Re-use is the process of recovering materials intended

for some purpose without changing their physical and
chemical appearance

PERSONAL PROTECTIVE EQUIPMENT

Personal Protective Equipment (PPEs) are specialized equipment worn by

the employees to protect themselves from health and safety hazards while working.

PPEs in cake making includes, but not limited to, the following:

1. Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s hat,
beret or ball cap.

2. Hairnet – worn to keep hair contained

37
3. Jacket – thick white cotton cloth, mostly double-breasted and layered. This is
to protect from splattering of boiling liquid, and from heat of stove and oven.
Some jackets are reversible, to hide any spills.

4. Apron – gives legs special protection against spills. The color can be white, black
or any color with the company’s logo on it.

5. Pants/Trouser – protects legs from spills and splashes. It can be white, black,
or black-and-white striped.

6. Shoes – used to protect the feet if something hot spills or something sharp
dropped

7. Mask – worn to prevent the saliva from contaminating the food

8. Gloves – worn to protect food from contamination when hands have burns, cuts
or infection. It can never be a replacement for washing hands.

38
OPERATIONAL SAFETY AND HEALTH PROCEDURES, PRACTICES AND REGULATIONS

Occupational health should aim the promotion and maintenance of the

highest degree of physical, mental and social well-being of workers in all occupations.

The main focus in occupational health is on three different objectives:

1. maintain and promote workers’ health and working capacity;
2. improve working environment and work; and
3. develop work organizations and working cultures in a direction which supports
health and safety at work and in doing so also promotes positive social climate and
smooth operation and may enhance productivity of the undertakings.

OSH responsibilities for the workers to ensure their personal safety.

1. First Aid. The requirement for a first aid kit or a trained first aid person will
depend on the number of people in the workplace.

2. Ergonomics. Ergonomics is crucial in offices yet commonly overlooked. A

workstation has correct ergonomics if the alignment of the computer screen,
keyboard, person and chair is in a straight line, with no twisting of the head or body.

3. Fire control. Sources of ignition and combustible materials should be separated

to avoid potential fires.

4. Emergency Evacuation. Have a documented evacuation procedure, which has

been communicated to all employees, and has been practiced as an evacuation drill
at least once each year. The evacuation procedure should differentiate between bomb
threat and other types of emergencies.

5. Electrical Hazards. All electrical cables should be periodically inspected for

integrity and replaced if damaged.

6. Chemical Safety. You have legal obligations even if your office keeps very small
quantities of dangerous chemicals.

7. Housekeeping. Untidy offices with materials placed in boxes or in piles on the

floor create a hazardous environment - not only a trip hazard, but could indicate that
there is insufficient storage space, insufficient time for storing materials, or just poor
management of the work area.

8. Temperature. Many workplaces have difficulty finding a temperature setting that

all workers find comfortable.

9. Manual handling. Whenever staff are required to lift, shift or move heavy items,
for example moving stationery supplies in and out of cabinets and
printers/photocopiers, or moving quantities of mail, computers, printers and other
office furniture, there are manual handling procedures that should be used to avoid
injury.

39
A. Directions: Write T if the statement is correct and F if the statement is wrong.

_____1. The OSH eliminates or reduces health hazards in the workplace.

_____2. Personal hygiene means keeping oneself clean helps avoid transfer of
harmful bacteria.
_____3. Employer should not act on recommended safety measures.
_____4. Stress often leads to negative physical and psychosocial effects.
_____5. Avoid smoking while preparing food to avoid ashes from dropping into the
food.
_____6. Wash hands for a minimum of 50 seconds.
_____7. Avoid working with food when you have an open cut or wound
_____8. Sanitizer helps prevent spread of germs resulting from touching items like
money.

_____9. Workers or employees should assist government agencies in the conduct of

safety and health inspection
_____10. Personal protective equipment is not a part of health and safety at work.

B. Directions: Answer what is being asked. Write your answer on a separate sheet
of paper.

What did you learned What are the concepts

about “Practice that you don’t
Occupational Health understand?
and Safety Procedure”?

40
A. Directions: Give 5 OSH responsibilities for the workers to ensure their personal
safety. Give short explanation in your own words.

1.

2.

3.

4.

5.

B. Directions: Make an illustration on how can we promote safety in our workplace.

Use a separate sheet for this activity.

41
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Where you can classify the spatula in baking tools?

c. Cutting tools c. Preparatory tools
d. Measuring tools d. Mixing tools

2. This is used for baking procedure for beating, stirring and blending.
a. Electric mixer c. Wooden spoon
b. Wire whisk d. Spatula

3. Sandra is measuring her ingredients. What is the proper way for her to measure
flour accurately?
a. Level off with use of the times of a fork
b. Shakes the measuring cup for levelling
c. Shovel the flour
d. Sift it before measuring

4. How to convert degrees Centigrade to Fahrenheit?

a. °F = °C x 9/5 + 32
b. °C = °F-32 X 5/9
c. °F = °C x 32 + 9/5
d. °C = °F-5/9 X 32

5. 1 kilogram of flour is equivalent to 8 cups, how many kilogram of flour will you
buy if you need 2 cups?
a. ¼
b. ½
c. ¾
d. 1 ¼

6. Ana cooked delicious dishes for her family celebration. After the event,
the stove is so dirty and messy due to the stains of the ingredients, so she decided
to clean it however, she doesn’t have enough cleaning materials to use. What could
be the possible alternative materials that good for cleaning and shining the brass
and copper before storing them?
a. Vinegar c. Lemon Juice
b. Baking soda d. Borax

7. This is not to be done with the cup when measuring liquid ingredients.

42
 a. Sifting c. lift the cup
b. Stirring d. overflowing

8. In Occupational Hazards and Safety, we always know the guidelines in our work
place. The following are the reasons why workplace should have safety guidelines to
follow EXCEPT_____?
a. Protect people from injury
b. Protect equipment from damage
c. Maintain the cleanliness of the workplace
d. Protect the environment from contamination

9. It is a term used to describe something that has the potential to cause harm or
adverse effects to individuals, organizations property or equipment.
a. Hazard c. Calamity
b. Risk d. Accident

10. All are true about tools and equipment maintenance EXCEPT___________
a. Rusting is the result of keeping the equipment wet
b. Use cool water to sterilize tools and equipment
c. Cleaning and maintenance of tools should be done physically
d. Switch off the electrical plug of the oven before cleaning.

43
 44
Module 2
What's More What I can do?
1. B
2. E In any order,
3. A • flour sifter
4. F • mixing bowl
5. C • measuring cup
6. B • measuring
7. E spoon
8. C • spatula
9. B • electric mixer
10. D • handy mixer
11. B • wire whisk
12.B • utility tray
13.A • timer
14. F • measuring cups
15. C for liquid
ingredients
• rubber scrapper
• cake pans
• pastry brush
• pastry cloth
• wooden spoon
Module 1
What I Know
1. a
2. c
3. d
4. a
5. a
6. a
7. a
8. b
9. a
10.b
 45
Module 4
What I
5. A
can do?
4. E
3. D
2. B 1. P
1. C 2. S
What's More 3. P
4. S
5. S
Module 3
What's More What I can do ?
1. brown sugar A.
2. glass or liquid 1. 3 tsp
measuring cup 2. 1 cup
3. spatula 3. 16 tbsp
4. lumps 4. 8 tbsp
5. tap or shake 5. 1 QT
6. 2 cups
6. overflowing
7. 16 ounces
7. lift the cup 8. 2.21 pounds
8. straight edge or 9. 1000 ml
back edge of the 10. 1 gram
knife B.
9. stirring 1. 1/4 margarine
10. sifting 2. 6 T cocoa + 2T fat
3. 1 1/2 evaporated milk + 1 1/2
cup water
4. 2 tablespoon cornstarch
5. 1 1/2 tablespoon cornstarch
C.
1. 212 degrees Fahrenheit (°F)
2. 160 degrees Centigrade (°C)
 46
Assessment
1. c
2. a
3. d
4. a
5. a
6. a
7. c
8. b
9. a
10. b
What's More What I can do?
A
1. T A. Own
2. T explanation of
3. F student
4. T
B. Illustration
5. T
6. F
7. T
8. T
9. T
10.F
B. Essay
References
K TO 12 Basic Education Curriculum DepEd Learning Module, Technology and
Livelihood Education, Bread and Pastry Production Exploratory Course
Grade 7/8, pages 58- 80, Retrieved on June 20-21, 2020

Technical Education Skills and Authority, https://www.e-tesda.gov.ph , Bread and

Pastry Module, OSH Personal Protective Equipment Picture, Retrieved July
18,2020

Pauline P. Santiago, OSH Signs Illustrations, Retrieved on July 19, 2020

Pauline P. Santiago, Teacher Avatar, Retrieved on July 19, 2020

47
For inquiries or feedback, please write or call:

Department of Education – Schools Division Office Navotas

Learning Resource Management Section

Bagumbayan Elementary School Compound

M, Naval St., Sipac Almacen, Navotas City

Telefax: 02-8332-77-64
Email Address: navotas.city@deped.gov.ph

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