Republic of the Philippines
Department of Education 7/8
Region v
SCHOOLS DIVISION OF SORSOGON
PRIETO DIAZ NATIONAL HIGH SCHOOL
BREAD AND PASTRY PRODUCTION (Exploratory)
LEARNING ACTIVITY SHEET #5- WEEK 5
I. INTRODUCTORY CONCEPT
This activity sheet is about Basic preventive measure and store tools and equipment. This will
explain the proper steps on how to clean the tools, utensils and equipment to maintain its good quality.
This will also explain the proper storing of tools and equipment.
II. LEARNING SKILLS FROM MELCs
Perform basic preventive measure
Store tools and equipment
III. ACTIVITIES
A. Let Us Review
DIRECTION: Identify the cleaning material used. Choose your answer inside the box.
Vinegar Lemon juice baking soda Borax Tea tree oil
Bacteria-free sponge and some muscle
1. Great scrubbers which help to disinfect your kitchen by cleaning away the food debris that bacteria
thrive on.
2. Used to scrub surfaces in much the same way as commercial abrasive cleansers.
3. A great natural cleaning product as well as a disinfectant and deodorizer.
4. This common household product is another natural cleaning powder, and like baking soda (but
stronger) acts as a kitchen disinfectant and stain remover.
5. Used to dissolve soap scum.
B. Let Us Study
Safety of the Baking Tools and Equipment
The safety of tools and equipment is not only the concern of the management, but of the workers who use
the equipment are important for the following reasons:
1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and
regulating devices. A breakdown of these devices may affect the quality of the food being prepared
and caused slowdown in production and service.
2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the
development of disease-causing bacteria. Negligence of their cleanliness leads to the growth of food-
borne bacteria.
3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily
inspection of grease collecting equipment will minimize the danger of fire.
4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and
training of food worker in the use of tools and equipment.
5. Less cost of production. Expenses will be minimized if tools and equipment are in good condition.
Safety measures in the use of tools and equipment.
1. Store knives, choppers and cutting blades in designated places. Label them.
2. Repair broken tools and equipment immediately.
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are not functioning.
4. Handle fragile tools or those tools made of glass with care. Those with breaks should be discarded.
5. Store tools and equipment in a clean dry place. Do not keep them when wet.
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
Vinegar
The
is a great smell cleaning
natural disappears when as
product it dries.
well asYou can use it in
a disinfectant thedeodorizer.
and kitchen
for cleaning the stove top, appliances counter tops, and floor. Improperly
Mix a solution of 1 part water to 1 part vinegar in a clean spray bottle and
diluted vinegar is acidic and can eat away tile grout. Never use vinegar
you have a solution that will clean most areas of your kitchen. Don't worry
on marble surfaces.
about your kitchen smelling like vinegar.
1
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.
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.
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.
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 mound and mildew spores while removing their stains
making it great for mopping floors.
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. It’s
completely nonpoisonous 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 away along with any grease after each meal. Periodically clean with baking
soda and water.
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.
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
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.
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.
C. Let Us Practice
DIRECTION: Write letter T if the statement is correct and letter F if the statement is wrong.
1. Failure to perform preventive maintenance will result to malfunctioning of tools and
equipment.
2. Rusting is the result of keeping the equipment wet.
3. Cleaning and maintenance of tools should be done once a month.
4. Wash and dry tools and equipment properly before storing.
5. Cutting boards should be stored vertically to avoid moisture collection.
D. Let Us Remember
The safety of tools and equipment is not only the concern of the management, but of the workers
who use the equipment are important.
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.
E. Let Us Practice More
DIRECTION: Read and understand the questions carefully. Write the letter of the correct answer in your
paper.
1. What cleaning material used to dissolve soap scum and hard water deposits?
a. vinegar b. lemon juice c. baking soda
2. What will you use to sterilize the tools and utensils?
a. hot water b. warm water c. cold water
3. What will you do first before cleaning the range?
a. remove the parts b. switch off and remove the electric plug c. wipe food particles
3
4. What will you do first before cleaning the mixer?
a. wash the beaters b. wipe the parts with dry cloth c. remove the detachable parts
5. What cleaning material is a natural disinfectant which removes mold?
a. borax b. baking soda c. tea tree oil
F. Evaluation
PERFORMANCE TASKS
Choose the on how you will present your output:
a. Print the pictures of you on how to clean the tools/equipment.
b. Make video presentation and send it to your teacher through messenger.
ACTIVITY 1 ACTIVITY 2
DIRECTION: Perform the proper cleaning of DIRECTION: Perform the proper storing of tools
tools/equipment. Choose on how you will present and equipment in designated places. Put labels
your output: on each storage place.
MATERIALS: Dishwashing soap, water, clean towel
TOOLS/EQUIPMENT: Do the following steps.
Choose one in the following tools/equipment: 1. Classify 3. Store in proper places
1. Mixer 2. Clean and dry 4. Put labels.
2. Cutting tools
IV. RUBRICS
ACTIVITY 1
Criteria 5-4 3-2 1
Timeliness The student submits the The student submits the The student submits the
output on time output 1-2 days after output 3-4 days after
deadline deadline
Accuracy The student has The student has The student has
demonstrated proper ways of demonstrated some proper demonstrated few proper
cleaning the tools/equipment steps on how to clean the steps on how to clean the
tools/equipment. tools/equipment.
Total: 10 points
ACTIVITY 2
Criteria 5-4 3-2 1
Timeliness The student submits the The student submits the The student submits the
output on time output 1-2 days after output 3-4 days after
deadline deadline
Accuracy The student has The student has The student has
demonstrated 4 proper ways demonstrated 3-2 proper demonstrated 1 proper ways
of storing tools/equipment ways of storing of storing tools/equipment.
tools/equipment
Total: 10 points
V. ANSWER KEY
A. C. E. Answer let us practice more
1. Bacteria-free sponge and some muscle 1. T
2. Baking soda 2. T F. Performance task
3. Vinegar 3. F
4. Borax 4. T
5. Lemon juice 5. T
IV. REFERENCES
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module page
41-50.
Google image
Prepared by:
ALMINA ESTADOLA
TLE Teacher
