k-to-12-bread-and-pastry-learning-module (1).pdf

lOMoARcPSD|44844227 K TO 12 Bread AND Pastry Learning Module Business Management (University of Caloocan City) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downl...

lOMoARcPSD|44844227 K TO 12 Bread AND Pastry Learning Module Business Management (University of Caloocan City) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE Grades 7 and Grade 8 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 TABLE OF CONTENTS What Is This Module About ?................................................................................... 2 How Do You Use This Module............................................................................... 3 LESSON 1 – Use Tools and Bakery Equipment.......................................................... 4 LESSON 2 – Perform Mensuration and Calculation................................................... 20 LESSON 3 – Maintain Tools and Equipment............................................................. 36 LESSON 4 – Practice Occupational Health and Safety Procedures.......................... 58 Answer Keys............................................................................................................ 122 List of Materials/Tools/Equipment /Consumables for this Module.............. 131 Acknowledgment..................................................................................................... 132 BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 1 1 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Is This Module About? Welcome to the world of Bread and Pastry Production! This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. use of tools and bakery equipment; 2. mensuration and calculation; 3. maintain tools and equipment; and 4. practice occupational health and safety procedures. These 4 common competencies are covered separately in 4 Lessons. As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 – Using of Tools and Bakery Equipment LO1. Prepare tools and equipment for specific baking purposes. Lesson 2 – Performing Mensuration and Calculation LO 1. Familiarize oneself with the table of weights and measures in baking. LO 2. Apply basic mathematical operations in calculating weights and measures. LO 3. Measure dry and liquid ingredients accurately. Lesson 3 – Maintaining Tools and Equipment LO 1. Check condition of tools and equipment. LO 2. Perform basic preventive. LO 3. Store tools and equipment. Lesson 4 – Practice Occupational Health and Safety Procedure LO 1. Identify hazards and risks. LO 2. Evaluate hazards and risks. LO 3. Control hazards and risks. LO 4. Maintain occupational health and safety awareness. Your success in this exploratory course on Bread and Pastry Production is shown in your ability to perform the performance standards found in each Lesson. 1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution No. 2004-13, Training Regulations Framework) NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework (PTQF) where the worker with: a. NC I performs a routine and predictable tasks; has little judgment; and, works under supervision; b. NC II performs prescribed range of functions involving known routines and procedures; has limited choice and complexity of functions, and has little accountability; BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Do You Use This Module? This Module has 4 Lessons. Each Lesson has the following parts.  Learning Outcomes  Performance Standards  Materials/Resources  Definition of Terms  What Do You Already Know?  What Do You Need to Know?  How Much Have You Learned?  How Do You Apply What You Learned?  How Well Did You Perform?  How Do You Extend Your Learning?  References To get the most from this Module, do the following. 1. Read the Learning Outcome/s and Performance Standards. These tell you what you should know and be able to do at the end of this Module. 2. Find out what you already know by taking the Pretest then check your answer against the Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next Lesson. This means that you need not go through the Lesson because you already know what it is about. If you failed to get 99 to 100% correctly, go through the Lesson again and review especially those items which you failed to get. 3. Accomplish the required Learning Activities. They begin with one or more Information Sheets. An Information Sheet contains important notes or basic information that you need to know. After reading the Information Sheet, test yourself on how much you learned by means of the Self-check. Refer to the Answer Key for correction. Do not hesitate to go back to the Information Sheet when you do not get all test items correctly. This will ensure your mastery of basic information. 4. Demonstrate what you learned by doing what the Activity/Operation/Job Sheet directs you to do. 5. You must be able to apply what you have learned in another activity or in real life situation. 6. Accomplish the Scoring Rubrics for you to know how well you performed. Each Lesson also provides you with references and definition of key terms for your guide. They can be of great help. Use them fully. If you have questions, ask your teacher for assistance. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 3 3 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227. LESSON 1 Use tools and bakery equipment LEARNING OUTCOMES: At the end of this Lesson, you are expected to do the following: LO 1. prepare tools and equipment for specific baking purposes. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 4 4 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Definition of Terms Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 oF- 450 oF Batter – a flour mixture that can be stirred or poured Convection oven – stove in which a fan circulates heated air through the oven for fast, even cooking. Discard – to get rid of as of being no further use Dough – a flour mixture that can be rolled or kneaded Dutch oven – a brick oven Igniter – the carborundum rod used to initiate the discharge in an ignitron tube Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum Mixing – to bring together into uniform mass Pre-heat – to heat (an oven, for example) before hand Sift – separating course particles in the ingredient by passing through a sieve or sifter BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 5 5 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 1 Prepare tools and equipment for specific baking purpose PERFORMANCE STANDARDS  Baking tools and equipment are identified based on their uses. What Do You Already Know? Let us determine how much you already know about preparing tools and equipment. Take this test. Pretest LO 1 Direction: Match column A with Column B. Write the letters only. A. B 1. used for baking loaf bread a. wooden spoon 2. has sloping sides used for mixing b. pastry blender ingredients and comes in graduated sizes 3. a stack oven c. mixing bowls 4. used for cutting biscuit or doughnuts d. pastry wheel 5. used to hold ingredients together e. spatula 6. it is also called mixing spoon f. egg beater 7. used for cutting fat with flour in the g. doughnut cutter preparation of pies and pastries 8. used for beating eggs or whipping cream h. deck oven 9. use for cutting dough when making i. loaf pan pastries 10. used for icing cakes j. utility tray BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 6 6 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read Information Sheet 1.1 very well then find out how much you can remember and how much you learned by doing Self-check 1.1. Information Sheet 1.1 BAKING TOOLS AND EQUIPMENT AND THEIR USES 1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. 1. Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes 2. Muffin pan - has 12 formed cups for baking muffins and cup cakes 3. Pop over pan – is used for cooking pop over 4. Jelly roll pan – is shallow rectangular pan used for baking rolls 5. Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes 6. Custard cup – is made of porcelain or glass used for baking individual custard BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 7 7 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 7. Griddle pans – are used to bake griddles 8. Loaf Pan – is used to bake loaf bread 2. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut. 3. Cutting tools – include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. 4. Electric mixer – is used for different baking procedure for beating, stirring and blending. 5. Flour sifter – is used for sifting flour. 6. Grater – is used to grate cheese, chocolate, and other fresh fruits. 7. Kitchen shears - are used to slice rolls and delicate cakes. 8. Measuring cups –consist of two types namely: a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. b. A measuring glass made of transparent glass or plastic is more accurate for measuring. 9. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients. 10. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 8 8 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 11. Mortar and Pestle – is used to pound or ground ingredients. 12. Paring knife – is used to pare or cut fruits and vegetables into different sizes. 13. Pastry bag – a funnel shaped container of icing or whipped cream 14. Pastry blender – has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. 15. Pastry brush – is used in greasing pans or surface of pastries and breads. 16. Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. 17. Pastry wheel – has a blade knife used to cut dough when making pastries. 18. Rotary egg beater – is used in beating eggs or whipping cream. 19. Rolling pin – is used to flatten or roll the dough. 20. Rubber scrapper – is used to remove bits of food in side of the bowl. 21. Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 9 9 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 22. Strainer – is used to strain or sift dry ingredients. 23. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. 24. Weighing scale –is used to measure ingredients in large quantities. 25. Utility tray – is used to hold ingredients together. 26. Wire whisk – is used to beat or whip egg whites or cream. 27. Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types of mixing. OTHER BAKING 1. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products. 2. Cookie press – is used to mold and shape cookies. OVENS 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. A. 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. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 10 10 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 1. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking. DECK OVEN RACK OVEN 2. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector. 3. 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 11 11 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 OTHER BAKING EQUIPMENT 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 years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French, They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 12 12 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 1.1 Direction: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. BUTTER CAKE Ingredients: 3 1/4 cups cake flour 1 ¾ cups sugar 1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla 4 tsp. baking powder Procedure: 1. Sift the dry ingredients together except the sugar. 2. In a large bowl, cream the shortening until light and fluffy. 3. Blend eggs one at a time and beat well after each addition. 4. Add vanilla to the milk. 5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending with dry ingredients. 6. Bake at 375 for 20 t0 30 minutes. 7. Cool the cake, invert and the paper lining. List down the tools and equipment needed. 1. ___________ 6. __________ 2. ___________ 7. __________ 3. ___________ 8. __________ 4. ___________ 9. __________ 5. ___________ 10. __________ Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 13 13 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Do You Apply What You Have Learned? Show that you learned something by doing this activity. Operation Sheet 1.1 How to light or operate an oven LO1 : PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSE Materials, Tools : Match or Igniter, oven and Equipment Procedure : 1. Hold a lighted match or igniter safely near the burner tube of the oven. 2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting. REMINDER: Should the initial lighting fail, turn to its “OFF” position immediately and allow the accumulated to be dispersed before re- ignition. Always close the oven door gently and with care. Letting the door to slam may affect the rise of the cake being baked. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 14 14 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake! Learner's Name Date Competency: Use of Tools and Bakery Equipment Test Attempt How to light an oven 1st 2nd 3rd OVERALL EVALUATION Directions: Level Achieved PERFORMANCE LEVELS Ask teacher to assess your 4 - Can perform this skill without performance in the following supervision and with initiative and critical task and performance adaptability to problem situations. criteria below 3 - Can perform this skill satisfactorily You will be rated based on the without assistance or supervision. overall evaluation on the right side. 2 - Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Teacher will initial level achieved. PERFORMANCE STANDARDS For acceptable achievement, all items should receive a "Yes" Yes No N/A or "N/A" response. 1. Baking tools and equipment are identified based on their uses. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 15 15 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Read the Information Sheet 1.2 very well then find out how much you can remember and how much you learned by doing Self-check 1.2. Information Sheet 1.2 CLASSIFICATION OF BAKING TOOLS AND EQUIPMENT A. OVENS E. MIXING TOOLS Convection ovens Mixing Bowls Rotary ovens Wooden spoon Deck or Cabinet Rubber scrapper Microwave Oven Electric and handy mixer Rotary egg beater B. OTHER BAKING EQUIPMENT F. CUTTING TOOLS Bread toaster Pastry blender Double broiler Pastry wheel Dutch oven Biscuit and doughnut cutter Kitchen shears Chopping boards Paring knife C. PREPARATORY TOOLS G. BAKING PANS Flour sifter Tube center pan Grater Muffin pan Pastry brush Cake pans (round, square, Spatula rectangle, or heart shaped) Rolling pin Jelly roll pan Pastry cloth Bundt pan Pastry tips Custard cup Utility tray Griddle pans Pop over pans Macaroon molders Baking sheets D. MEASURING TOOLS Measuring cups Measuring spoons Weighing scale Measuring cups for liquid ingredients Timer BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 16 16 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 1.2 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. Custard cups _____ 9. Spatula _____ 2. Flour sifter _____10. Pastry blender _____ 3. Bread toaster _____11. Rolling pin _____ 4. Wooden spoon _____12. Weighing scale _____ 5. Muffin pan _____13. Macaroon molder _____ 6. Grater _____14. Bundt pan _____ 7. Set of measuring spoon _____15. Pastry brush _____ 8. Electric or handy mixer How Do You Extend Your Learning? Assignment Sheet 1.2 Bring pictures of different tools and equipment in baking and classify them. Paste on a short bond paper. Congratulations! You did a great job! Rest and relax a while then move on to the next lesson. Good luck! REFERENCES LO1  SEDP Series. Home Technology Food Management and Service pp. 45-50  Rojo, Cruz, and Duran Home Economics III pp. 76-79  General Heat Corporation La Germania Cooking Range Manual p. 8 -9  Dr. Nerisa B. Viola Instructional Materials in Baking pp. 23-24 BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 17 17 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LESSON 2 Perform mensuration and calculation LEARNING OUTCOMES: At the end of this Lesson, you are expected to do the following: LO 1. familiarize yourself with the table of weights and measures in baking; LO 2. apply basic mathematical operations in calculating weights and measures; and LO 3. measure dry and liquid ingredients accurately. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 18 18 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Definition of Terms Bushel – any of various unit of measure of capacity Confectioner sugar –very fine or powdered sugar Granulated sugar – sugar in granular form Lump – a firm irregular mass Mass – undefined quantities upon which all physical measurements are based Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams) Peck – a little – used dry measure, one quarter of a bushel for measuring grain Pound – a unit of measure of mass equal to 1 /16 ounce Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier Sift – to separate or strain the finer from the coarser particle of a material using a sieve or a sifter BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 19 19 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 1 Familiarize oneself with the table of weights and measures in baking PERFORMANCE STANDARDS  Standard table of weights and measures are identified and applied. What Do You Already Know? Let us determine how much you already know about familiarizing oneself with the table of weights and measures in baking. Take this test. Pretest LO 1 Directions: Give the equivalent of the following measurement 1. 1 cup = _______ T 2. 6 tbsp. = _______ cup 3. 1 tbsp. = _______ teaspoon 4. 2 cups = _______ pint 5. 4 cups = _______ quart 6. ½ cup = _______ T 7. 1 kilo = _______ lbs. 8. 1 pound = _______ ounces 9. 8 cups = _______ quarts 10. ¼ cup = _______ T BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 20 20 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read Information Sheet 1.1 very well then find out how much you can remember and how much you learned by doing Self-check 1.1. Information Sheet 1.1 STANDARD TABLE OF WEIGHT AND MEASURES 1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. ) 2 tablespoon = 1/8 cup 4 tablespoon = ¼ cup 5 1/3 tablespoon = 1/3 cup ¾ cup plus2 tablespoons = 7/8 cup 16 tablespoon = 1 cup( c. ) 2 cups = 1 pint 4 cups = 1 quart 16 ounces = 1 pound COMMON UNITSOF WEIGHT 1 pound ( lb.) = 463.59 grams 1 ounce = 28.35 grams 1 kilogram ( kg. ) = 2.21 pounds 1 gram =.035 ounces 1 medium orange = ¼ to ½ cup ( slice ) 1 medium apple = 1 cup slice 14 oz. can condensed milk = 1 ¼ cups 14 oz, can evaporated milk = 1 2/3 cups 1 lb. brown sugar = 2 ¼ cups (packed) 1 lb. confectioner sugar = 3 ½ cups 1 lb. confectioner sugar = 2 ½ cups 1 lb. nuts = 4 ½ cups 1 lb. dried nuts = 2 cups 5 whole eggs = 1 cup 12 egg yolks = 1 cup 8 egg whites = 1 cup COMMON UNITS OF VOLUME 1 bushel (bu ) = 4 pecks 1 peck (pk ) = 8 quarts 1 gallon (gal.) = 4 quart 1 quart = 2 pints = 964.4 milliliters 1 teaspoon ( tsp. or t.) = 4.9 milliliters 1 tablespoon (T. or tbsp. ) = ½ fluid ounce 14.8 milliliters BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 21 21 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 15 ounces raisins = 3 cups 1 pound dates = 2 ½ - 3 cups ½ pint whipping cream = 2 cups whipped creams How Much Have You Learned? Self-Check 1.1 Directions: Write your answers on a separate sheet of paper. 1. 2 cups = _________Tbsp 2. 6 cups = _________quarts 3, 2 kilo = _________ lbs. 4. ¾ c = _________ tablespoon 5. 3 cups = _________ pints 6. 2 pounds = _________ ounces 7. 4 tablespoon = _________ cup 8. 2 gallon = _________ quarts 9. 1/8 cup = _________ tablespoon 10. 2 gram = _________ ounces. Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 22 22 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 2 Apply basic mathematical operations in calculating weights and measures PERFORMANCE STANDARDS  Accurate conversion / substitution of weights and measure are performed. What Do You Already Know? Let us determine how much you can apply basic mathematical operations in calculating weight and measures. Take this test. Pretest LO 2 A. Directions: Give the substitute equivalent of the following ingredients. Use a separate sheet to your answer. 1. 2 T all purpose flour = _____ T cornstarch 2. 1 cup cake flour sifted = _____ cup all purpose flour sifted 3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat 4. 1 whole egg = _____ egg yolks 5. 1 cup coffee cream (20 percent) = ______ cup milk and _____ T butter B. Identification. Write the word that is described or referred to. _____ 1. It is added to sweet milk in order to produce a sour milk. _____ 2. It is what you add to lard to produce a substitute for butter. _____ 3.This will serve as your substitute for honey. _____ 4.The most common cornstarch substitute for thickening. _____ 5.This is what you need to add to cocoa to produce chocolate substitute. Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 23 23 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read the Information Sheet 2.1 very well then find out how much you can remember and how much you learned by doing Self-check 2.1. Information Sheet 2.1 CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES 1 tablespoon all purpose flour…………...1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch 1 tablespoon cornstarch…………………. 2 tablespoon all purpose flour 1 cup sifted cake flour…………………… 7/8 cup all purpose flour sifted, 1cup 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, 1 cup honey minus ½ to 1/3 cup liquid 1 cup honey ………………………………. 1 ¼ cup sugar plus 1 /2cup liquid 1 ounce chocolate ………………………… 3 tablespoon cocoa plus 1 tablespoon fat 1 tablespoon baking powder …………….. ¼ teaspoon baking soda plus ½ cup fully soured milk or lemon juice mixed with sweet milk to make ½ cup, ¼ teaspoon baking soda plus ¼ to ½ cup molasses, ¼ cream of tartar 1 teaspoon active dry yeast ………………1 package (7gram) dry yeast compressed yeast cake 1 whole egg ………………....................... 2 egg yolks or 3 tablespoon thawed from frozen eggs, 2 ½ tablespoon sifted dry whole eggs powder plus 21/2 tablespoon lukewarm water 1 egg yolk ……………………………….….1 1/3 tablespoon frozen egg yolk 1 egg white ………………………………... 2 tablespoon frozen egg white, 2 teaspoon dry egg yolk powder plus 2 teaspoon water 1 square unsweetened chocolate………. 3 tablespoon cocoa plus 1 tablespoon fat 1 cup butter ……………………………….. 1 cup margarine,7/8 to 1 cup hydrogenated fat plus ½ teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt 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 1 cup whole milk …………………………. 1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of butter or margarine 1 cup milk………………………………….. 3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water 1 cup butter milk or sour milk …………… 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let stand for 5 minutes), 1 ¾ teaspoon of cream of of tartar plus1 cup of sweet milk BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 24 24 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Oven temperatures °C = °F-32 X 5/9 °F = °C x 9/5 + 32 TEMPERATURE CONVERSION TABLE °CENTIGRADE ( °C ) TO °FARENHEIT ( °F ) 50 - 122 110 - 230 170 - 338 230 - 446 60 - 140 120 - 248 180 - 356 240 - 464 70 - 158 130 - 266 190 - 374 250 - 482 80 - 176 140 - 284 200 - 392 260 - 500 90 - 194 150 - 302 210 - 410 270 - 518 100 - 212 160 - 320 220 - 428 280 - 536 BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 25 25 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 2.1 I. Directions: Use the formula in converting degrees Centigrade to degrees Fahrenheit and Fahrenheit to Centigrade. Show your computation. Five points each. C = F – 32 x 5 / 9 F = C x 9 / 5 + 32 1. 100 degrees Centigrade to degrees Fahrenheit. 2. 320 degrees Fahrenheit to degrees Centigrade. II. Analogy : Fill in the blanks with the correct answer. Use a separate sheet for your answers. 1. 1C butter : 1C margarine 1 ¼ butter : _____ margarine 2. 1C milk : 6T sifted crystals + 1C water ½ C milk : _____sifted crystal + _____water 3. 1T cornstarch : 2T all purpose flour ¼T cornstarch : _____ all purpose flour 4. 1oz chocolate : 3T cocoa + 1T fat ¼ oz chocolate : _____ cocoa + _____ fat 5. 1T all purpose flour : ½ T rice starch 3T all purpose flour _____ rice starch Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 26 26 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 3 Measure dry and liquid ingredients accurately PERFORMANCE STANDARDS  Reading of measurement is practiced accurately. What Do You Already Know? Let us determine how much you already know about measuring dry and liquid ingredients accurately. Take this test. Pretest LO 3 Directions: Write the word or group being defined or described. _____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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 27 27 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Learn how to measure and calculate accurately. Do Operation Sheet 3.1. Operation Sheet 3.1 MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY Materials: 1. Dry ingredients Flour, granulated sugar, brown sugar, baking powder and soda 2. Liquid ingredients Water, milk 3. Measuring tools Graduated measuring cup, measuring spoons, weighing scale, individual measuring cup 4. Others Spatula, tray, sifter A. Flour 1. Sift the flour. 2. Scoop to fill the measuring cup to overflow. Do not shake. 3. Level off with spatula. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 28 28 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 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. Rolll 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 29 29 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 30 30 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 2. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows. 3. Use the spatula or the straight edge of the knife to level the measurement. How Do You Apply What You Have Learned? Show that you learned something by doing this activity. Activity Sheet 3.1 Direction: Show to the class the proper measuring of the following ingredients. 1. Oil 2. White sugar 3. Baking powder and baking soda 4. Evaporated milk 5. Flour BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 31 31 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake! Learner's Name Date Test Attempt Competency: Perform mensuration and calculation 1st 2nd 3rd OVERALL EVALUATION Directions: Level Achieved PERFORMANCE LEVELS Ask teacher to assess 4 - Can perform this skill without supervision your performance in the and with initiative and adaptability to problem following critical task and situations. performance criteria below 3 - Can perform this skill satisfactorily without assistance or supervision. You will be rated based on 2 - Can perform this skill satisfactorily but the overall evaluation on requires some assistance and/or supervision. the right side. 1 - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Teacher will initial level achieved. Congratulations! You did a great job! Rest and relax a while then move on to the next lesson. Good luck! REFERENCES LO1  Rojo, Cruz, and Duran Home Economics III p. 83 LO 2  Rojo, Cruz, and Duran Home Economics III pp. 86 -87  General Heat La Germania Instruction Manual p. 9 LO 3  Rojo, Cruz, and Duran Home Economics III pp. 84 -85  htpp: images.yahoo.com/search/images BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 32 32 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LESSON 3 Maintain tools and equipment LEARNING OUTCOMES: At the end of this Lesson, you are expected to do the following: LO 1. check condition of tools and equipment; LO 2. perform basic preventive measure; and LO 3. store tools and equipment. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 33 33 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Definition of Terms Contamination - the presence of minor and unwanted constituents (contaminants) in material, physical body, natural environment, workplace, etc Defective – having faults, incomplete Fragile – easily broken Inventory – an itemized list Microorganism – living things that are too small and can be seen only thru a microscope Storage – a space for keeping something. Workplace - refers to the office, premises or worksite where a worker is temporary or habitually assigned. Where there is a no fixed or definite workplace, the term shall include the place where the worker actually performs regular work, or where he regularly reports to render service or to take an assignment BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 34 34 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 1 Check condition of tools and equipment PERFORMANCE STANDARDS  Tools and equipment are identified according to classification / specification and job requirements.  Non – functional tools and equipment are segregated and labeled for classification.  Safety of tools and equipment are observed in accordance with manufacturer’s instructions. What Do You Already Know? Let us determine how much you already know about checking condition of tools and equipment. Take this test. Pretest LO 1 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 _______. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 35 35 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read the Information Sheet 1.1 very well then find out how much you can remember and how much you learned by doing Self-check 1.1. Information Sheet 1.1 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 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 36 36 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 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. 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 37 37 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 1.1 A. Identify the following. 1–5 Safety measures in the use of kitchen tools and equipment. 6–7 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 on 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. Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 38 38 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Do You Apply What You Have Learned? Show that you learned something by doing this activity Operation Sheet 1.1 Directions: This is a group activity. Look inside the tool and equipment storage cabinet. List down on a sheet of paper as many as you can the non-functional tools that you find inside the cabinet. Opposite indicate the defects. Your teacher will give a number of tools, some defective, others not. Identify as many non- functional tools as you can then identify its defect. How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake! Criteria Score 1. The group has listed 9 to 10 non functional tools and was 5 able to identify their defects correctly 2. The group has listed 7 to 8 non functional tools and was 4 able to identify their defects correctly 3. The group has listed 5 to 6 non functional tools and was 3 able to identify their defects correctly 4. The group has listed 3 to 4 non functional tools and was 2 able to identify their defects correctly 5. The group has listed only 1 to 2 non functional tools and 1 was able to identify their defects correctly SCORE EQUIVALENTS 5 - Excellent 4 - Very Good 3 - Good 2 - Fair 1 – Poor BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 39 39 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 2 Perform Basic Preventive Measure PERFORMANCE STANDARDS  Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s specifications  Tools and equipment are checked for functionality according to manufacturer’s instructions.  Tools are cleaned according to standard procedure What Do You Already Know? Let us determine how much you already know about performing basic preventive measure. Take this test. Pretest LO 2 A. Match Column A with Column B. Write the letter of the correct answer. A B _____ 1. Loose handle of tools and equipment a. Baking Soda _____ 2. The result of negligence of cleaning the tools before using b. Rusting _____ 3. Keeping wet equipment c. Repair _____ 4. Dissolve soap scum d. Contamination _____ 5. It can be used like other abrasives e. Lemon juice B. Write capital letter T if the statement is correct and capital letter F if the statement is wrong. _____ 1. Disinfection is less effective than sterilization. _____ 2. Vinegar can be used for cleaning the stove, counter tops and floors. _____ 3. Lemon juice is not safe to mix with vinegar and baking soda for cleaning purposes. _____ 4. Borax is much stronger than baking soda. _____ 5. Baking soda can be used as oven cleaner. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 40 40 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read the Information Sheet 2.1 very well then find out how much you can remember and how much you learned by doing Self-check 2.1. Information Sheet 2.1 TYPES AND USES OF CLEANING MATERIALS/DISINFECTANT Disinfection does not necessarily kill all microorganisms, especially nonresistant bacterial spores; it is less effective than sterilization, which is an extreme physical and/or chemical process that kills all types of life. 1. Natural Cleaning Materials a. Vinegar Vinegar is a great natural cleaning product as well as a disinfectant and deodorizer. Mix a solution of 1 part water to 1 part vinegar in a clean spray bottle and you have a solution that will clean most areas of your kitchen. Don't worry about your kitchen smelling like vinegar. The smell disappears when it dries. You can use it in the kitchen for cleaning the stove top, appliances counter tops, and floor. Improperly diluted vinegar is acidic and can eat away tile grout. Never use vinegar on marble surfaces. b. Lemon juice Lemon juice can be used to dissolve soap scum and hard water deposits. Lemon is a great substance to clean and shine brass and copper. Lemon juice can be mixed with vinegar and or baking soda to make cleaning pastes. Cut a lemon in half and sprinkle baking soda on the cut section. Use the lemon to scrub dishes, surfaces, and stains. Mix 1 cup olive oil with ½ cup lemon juice and you have a furniture polish for your hardwood furniture. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 41 41 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 c. Baking Soda Baking soda can be used to scrub surfaces in much the same way as commercial abrasive cleansers. Baking soda is great as a deodorizer. Place a box in the refrigerator and freezer to absorb odors. Put it anywhere you need deodorizing action. d. Bacteria-free sponge and some muscle Sponges are great scrubbers which help to disinfect your kitchen by cleaning away the food debris that bacteria thrive on. To keep your sponges disinfected, wet them down and place them in the microwave and heat for one minute each. e. Borax. This common household product is another natural cleaning powder, and like baking soda (but stronger) acts as a kitchen disinfectant and stain remover. Borax is also used to kill mould and mildew spores while removing their stains making it great for mopping floors. f. Tea tree oil This natural, essential concentrated oil from the tea tree is a natural disinfectant which removes mould and mildew while also working to remove build-up from dirty kitchen surfaces. It’s completely non poisonous and perhaps a bit more expensive than other natural cleaning products but worthy due to the aromatic fragrance that will freshen up areas as well as clean them. Other uses of disinfectants 1. Use a plain, liquid, vegetable-based soap or rub a sponge with bar soap. You may add a few slices of lemon to the water to help cut grease and make dishes smell like lemon. 2. Use soap, water, and borax or sodium carbonate monohydrate (washing soda). Wash large surfaces with a solution of one-half cup borax dissolved in one gallon of hot water. 3. Oven Cleaner  If there are spills, wipe away along with any grease after each meal. Periodically clean with baking soda and water. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 42 42 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227  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. How Much Have You Learned? Self-Check 2.1 A. Identify what is referred to in each number. _____ 1. Cleaning product made by mixing vinegar, lemon and baking soda. _____ 2. It is a great scrubber and a kitchen disinfectant. _____ 3. Destroys microorganisms that are present in the object. _____ 4. It is completely non-poisonous and bit expensive as compared to other natural disinfectants. _____ 5. This can be used to scrub surfaces just like other abrasive cleanser and also a good deodorizer. B. Identify 5 natural cleaning materials and their use. Refer to the Answer Key. What is your score? BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 43 43 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Read the Information Sheet 2.2 very well then find out how much you can remember and how much you learned by doing Self-check 2.2. Information Sheet 2.2 PREVENTIVE MAINTENANCE TECHNIQUE AND PROCEDURE Establishing a preventive maintenance program helps to ensure that all equipment and tools function as intended. Failure to perform maintenance activities during production may increase the risk of microbial contamination. Preventive maintenance includes periodic examination and maintenance of tools and equipment. Saving money is one good reason in performing preventive maintenance. Preventive maintenance practices Cutting Tools 1. Sharpen knives frequently including retractable knives and disinfect before use. 2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition. 3. Frequently inspect cutting blades before and during operation for damage, product residue build up or cleaning needs. 4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and cleaned on regular basis. 5. Store them in their designated places. Handy Tools 1. Protect all handy tools from dirt, rust and corrosion by air drying them. 2. Wash and dry utensils with a clean dry rag before storing them. 3. Rinse tools and utensils in very hot clean water to sterilize them. 4. Have a periodic inspection and cleaning of tool. Equipment For longer and efficient use of baking equipment the following pointers will be helpful: Cleaning the Range 1. Switch off and remove the electric plug to allow the range to cool before cleaning. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 44 44 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 45 45 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Cleaning the mixer 1. Remove the detachable parts. 2. Wash the beaters and bowls after use. 3. Wipe the parts with dry cloth thoroughly. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 46 46 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 2.2 A. Write T if the statement is correct and F if the statement is wrong. Use a separate sheet for your answers. _____ 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 periodically _____ 4. Switch off the electrical plug of the oven before cleaning. _____ 5. Use cool water to sterilize tools and equipment. B. Enumerate 5 ways of preventive maintenance for cutting tools. Refer to the Answer Key. What is your score? How Do You Apply What You Have Learned? Show that you learned something by doing this activity Operation Sheet 2.1 Materials: Dishwashing soap, water, clean towel Tools: mixer Directions: Perform the proper cleaning of the mixer. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 47 47 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake! Find out how well you performed by referring to the rubrics below: Criteria 5 3 1 Your Score Accuracy All the steps Only two steps Only one step were carried were carried out was carried out out correctly correctly correctly Cleanliness The equipment Cleaning of The tool was not was cleaned equipment was really cleaned. thoroughly not enough. Care in handling Care in Care in handling Care in handling the tools and handling has has been has not been equipment. been much moderately emphasized. emphasized emphasized Maximum Score - 15 Your Total Score 15 Score Equivalent 10 – 15 = Very good 6 - 9 = Good 1 - 5 = Fair BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 48 48 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 3 Store tools and equipment PERFORMANCE STANDARDS  Tools and equipment are stored safely in accordance with manufacturer’s specification or company procedure. What Do You Already Know? Let us determine how much you already know about storing tools and equipment. Take this test. Pretest LO 3 Identify what is being defined or described. _____1. Keep this when not in use to avoid cuts/wounds _____2. Keeping tools in this condition may result to rusting _____3. Tags placed in storage for you to easily locate the tools _____4. Most common storage for tools and equipment _____5. This is an important practice to keep tools safe and effective Write true if the statement is correct and false if the statement is wrong. _____1. Have a designated place for each kind of tools. _____2. Label storage cabinet for ease of locating. _____3. Put frequently used item far from the point of use. _____4. Store knives with sharp edge up. _____5. Make sure that the areas used for storing equipment are clean and dry. _____6. At all times metal equipment cannot be stacked on one another. _____7. Cutting board should be stored horizontally to avoid moisture collection. _____8. Dry then wash properly before storing. _____9. Do not overcrowd storage area. _____10. Secure electrical cords to prevent entanglement. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 49 49 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read the Information Sheet 3.1 very well then find out how much you can remember and how much you learned by doing Self-check 3.1. Information Sheet 3.1 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 50 50 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Much Have You Learned? Self-Check 3.1 Directions: Identify the following. 1–5 Importance of proper storage of tools and equipment. 6 – 15 Pointers to follow in storing tools and equipment. Refer to the Answer Key. What is your score? How Do You Apply What You Have Learned? Show that you learned something by doing this activity. Activity Sheet 3.1 Directions: Perform the proper storing of tools and equipment in designated places. Put labels on each storage place. Do the following steps. 1. Classify. 2. Clean and dry. 3. Store in proper places. 4. Put labels. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 51 51 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 How Well Did You Perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake! Competency: Proper storage of tools and equipment Directions: OVERALL EVALUATION Level PERFORMANCE LEVELS Ask teacher to assess your Achieved performance in the following critical task and performance 4 - Can perform this skill without supervision criteria below and with initiative and adaptability to problem situations. You will be rated based on the overall evaluation on the right 3 - Can perform this skill satisfactorily without side. assistance or supervision. 2 - Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Teacher will initial level achieved. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 52 52 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Congratulations! You did a great job! Rest and relax a while then move on to the next lesson. Good luck! REFERENCES LO1  SEDP Series. Home Technology Food Management and Service pp. 47  Rojo, Cruz, and Duran Home Economics III pp. 73  htpp//www.ehow.com/list  http://www.oshc.dole.gov.ph LO 2  SEDP Series. Home Technology Food Management and Service pp. 47,81-82  Rojo, Cruz, and Duran Home Economics III pp. 73  htpp//www.ehow.com/list  http://www.australianfoodsafety.com.au/blog/2011/12  http://www.commerce.wa.gov.au  http://ezinearticles.comLO 3 LO 3  SEDP Series. Home Technology Food Management and Service p. 47  Rojo, Cruz, and Duran Home Economics III pp. 73 - 74  http://strypertech.com/index.php  http://www.ehow.com/how BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 53 53 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227. LESSON 4 Practice Occupational Safety and Health Procedures LEARNING OUTCOMES: At the end of this Lesson, you are expected to do the following: LO 1. identify hazards and risks; LO 2. evaluate hazards and risks; LO 3. control hazards and risks; and LO 4. maintain occupational health and safety awareness. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 54 54 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 Definition of Terms Airborne - carried by air Antidote – a remedy counteracting a poison First aid – the provision of initial care for an illness or injury Injury- damage or harm of the structure or function of the body caused by an outside force, which may be physical or chemical PPE – (Personal Protective Equipment) refers to devices worn by workers to protect them against hazards in the work environment including but not limited to safety helmet, safety spectacles, face shields etc Occupational hazards - refer to various environmental factors or stresses that can cause sickness, impaired health Quality standard – set of exact specifications to become pattern of action Safety – free from danger, risk or injury Sanitation – the practice or measure to create an environment conducive to good health Workplace – refers to the office, premises or worksite where a worker is temporarily assigned Vermin – a term applied to various animal species regarded as pests or nuisances and especially to those associated with the carrying of disease BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 55 55 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 LEARNING OUTCOME 1 Identify hazards and risks PERFORMANCE STANDARDS  Workplace hazards and risks are identified and clearly explained.  Hazards and risks and their corresponding indicators are identified in line with the company procedures.  Contingency measures are recognized and established in accordance with workplace policies.  What Do You Already Know? Let us determine how much you already know about hazard risks. Take this test. Pretest LO 1 Directions: With hazard risks as bases, match Column A with Column B. Write the letters only. Use separate sheet for your answers. A B _____ 1. Electricity a. Cut _____ 2. Knife b. Cancer _____ 3. Welding c. Slips, falls _____ 4. Benzene d. Metal fume fever _____ 5. Wet floor e. Shock _____ 6. Hazards f. Remind workers of correct lifting _____ 7. Work g. Change in body function _____ 8. Safety hazards h. Determinant of health _____ 9. Back injury i. Cause harm _____10. Adverse health effect j. Unsafe workplace k. Vibration BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 56 56 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What Do You Need To Know? Read the Information Sheet 1.1 very well then find out how much you can remember and how much you learned by doing Self-check 1.1. Information Sheet 1.1 HAZARD AND RISKS IDENTIFICATION AND CONTROL There are lots of things that may affect the health of a person, such as his environment, his lifestyle, etc. There are many who are not aware that work is an important determinant of health. It can influence health in a positive or in a negative way. Are you comfortable at work? How safe is your workplace? Do you think that you are giving all you have for your work but it seems that it never is enough? These are just some of the questions that you need to ask in order to assess whether your workplace is healthy or not. A place that is safe, healthy and work-conducive entails more productivity. In fact, with a healthy workplace you will be doing more work with less effort. 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. Workplace hazards can come from a wide range of sources. General examples include any substance, material, process, practice, etc that has the ability to cause harm or adverse health effect to a person under certain conditions. Types of workplace hazards include: 1. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe work practices. 2. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and parasites. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 57 57 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist 4. Ergonomic hazards: Anatomical, physiological, and psychological demands on the worker, such as repetitive and forceful movements, vibration, extreme temperatures, and awkward postures arising from improper work methods and improperly designed workstations, tools, and equipment. 5. Physical hazards: 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 well- being is affected BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 58 58 Downloaded by rosemarie salonga ([email protected])  lOMoARcPSD|44844227 What are examples of hazards? Workplace Hazard Example of Hazard Example of Harm Caused Thing Knife Cut Substance Benzene Leukemia Material Asbestos Mesothelioma Source of Energy Electricity Shock, electrocution Condition Wet floor Slips, falls Process Welding Metal fume fever Practice Hard rock mining Silicosis What is risk? Risk is the chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard. It may also apply to situations with property or equipment loss. For example: The risk of developing cancer from smoking cigarettes could be expressed as "cigarette smokers are more likely to die of lung cancer than non smokers”. 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. Risk assessment is the process where you:  identify hazards;  analyze or e