1

8
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
___ QUARTER

LEARNING ACTIVITY SHEET

Note: Practice Personal Hygiene protocols at all times.

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Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY

COPYRIGHT PAGE
Learning Activity Sheet in TLE
(Grade 8)

Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500

“No copy of this material shall subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit.”

This material has been developed for the implementation of K to 12 Curriculum through the
Curriculum and Learning Management Division (CLMD). It can be reproduced for educational
purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.

Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV
Assistant Regional Director : RHODA T. RAZON, EdD., CESO V
Schools Division Superintendent : REYNANTE Z. CALIGUIRAN, PhD
Asst. Schools Division Superintendent: JESUS B. MAGGAY
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD
Chief Education Supervisor, CID : ESTELA S. CABARO, PhD

Development Team
Writers : MAVIS T. CANCINO, Tuguegarao City West High School
Focal Persons : RONNIE A. ARELLANO
JESSICA T. CASTANEDA, PhD
LESLIE DOMINGO, SR.
RIZALINO G. CARONAN

Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City
_____________________________________________
Address: Regional Government Center, Carig Sur, Tuguegarao City, 3500
Telephone Nos.: (078) 304-3855; (078) 396-9728
Email Address: region2@deped.gov.ph Website: region2.deped.gov.ph

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Table of Contents

Competency page

PERSONAL ENTREPRENEURIAL COMPETENCIES(PECS) ---------------------------- 4-7

USES OF BAKING TOOLS, UTENSILS AND EQUIPMENT …….…...6-10

PERFORM MENSURATION AND CALCULATION ………. 11-18

MAINTAIN OF TOOLS AND EQUIPMENT …………19-28

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES ...…….29-41

Note: Practice Personal Hygiene protocols at all times.

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Technology and Livelihoo Education

BREAD AND PASTRY
Grade 8

Name of Learner: ____________________ Grade/Section: _________________

Learning Strand: _____________________ Date Submitted: _______________

LEARNING ACTIVITY SHEETS

LESSON 1: PERSONAL ENTREPRENEURIAL COMPETENCIES(PECS)

Background Information for Learners

Do you have what it takes to become an entrepreneur? Having a great concept is not
enough. An entrepreneur must be able to develop and manage the company that implements
his or her idea. Being an entrepreneur requires special drive, perseverance, passion, and a spirit
of adventure, in addition to managerial and technical ability. Entrepreneurs are the company;
they tend to work longer hours, take fewer vacations, and cannot leave problems at the office
at the end of the day

The term "ENTREPRENEURIAL COMPETENCIES" refers to the key characteristics

that should be possessed by successful entrepreneurs in order to perform entrepreneurial
functions effectively.

The qualities of successful entrepreneur are the drive for achievement, desire for
responsibility, willingness to take risks, drive and dynamism, persistence and hard work, self-
confidence, self-reliance, adequate knowledge, persuasive ability, creativity, resourcefulness
and innovativeness, managerial ability, and an optimistic attitude toward life and business.

Entrepreneur involved in the baking business have noted that it is a rewarding and a
profitable venture. They further pointed out that baked products are sure sellers because
everyone practically eats bread, and it is almost always the choice as a convenient, on-the-go
food.

Learning Competency with code

1. Recognize Personal Entrepreneurial Competencies and Skills(PeCS) needed in bread and

pastries( LO 1.1)

DO THIS

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ACTIVITY 1: CLASSIFICATION

Directions: Classify the following as to the type of Personal Entrepreneurial

Competencies: achievement cluster, planning cluster, power cluster.
Put a check mark (√) under the appropriate column.

achievement planning power

cluster cluster cluster
1. always on the go
2. is motivated to accomplish
his/her goals
3. knows how to motivate people
4. works and works tirelessly
5. continuously searches for new
ideas and improves his/her
products.
6. plans, implement, and evaluated
his/her goals well
7. seeking for innovative ways to
improve his business
8. is very committed to his/her job
9. believes in himself/herself and
can be relied upon
10. faces dangers of failures

ACTIVITY II

Directions: Write the letter of the correct answer on your answer sheet.

1. Sherwin owns a restaurant. He is awake up to 12 midnights in order to supervise the

business and sees to it that he has enough supply of materials the next day. What kind
of character did he display?
A. Committed B. Creative C. Motivated D. Passionate

2. What is an entrepreneurial trait which have a good eye for spotting business
opportunities and acts on these opportunities appropriately?
A. Committed B. Goal Setting C. Opportunity Seeking D. Persistence

3. Entrepreneurs have a strong belief in themselves and their own abilities. They have self
awareness and belief in their own ability to complete a difficult task or meet a
challenge. What character trait did the entrepreneur display?
A. Committed B. Motivated C. Passionate D. Self-confidence

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4. What do you call the characteristics of entrepreneur which is working diligently for a
long period of time and keep on improving their performance to produce good products
and/or provide good services.
A. Committed B. Hardworking C. Planner D. Profit-oriented

5. Johanna is an event organizer but during this pandemic she can earn profit from it
because social gathering is prohibited nowadays. What kind of character will she
display in order to make wise decision?
A. Committed B. Decision Making C. Planner D. Profit-oriented

6. What is the characteristics of entrepreneur which develops and applies step-by-step

plans to realize goals and knows that planning is an effective skill only when combined
with action?

A. Committed B. Decision Making C. Planner D. Profit-oriented

7. Avrille is an successful entrepreneur as time goes by she wants to buy a luxury car
since she is earning a lot but since shen stick on her plan and fight the temptation she
decided not to buy. What kind of character did she display?

A. Committed B. Discipline C. Motivated D. Passionate

8. Which personal caharacteristics of successful entrepreneurs reflects that success

entrepreneurs work until the job is done?

A. Committed B. Decision Making C. Persistence D. Profit-oriented

9. Which personal characteristics of successful entrepreneurs reflects that successful

entrepreneurs develop a plan of action amd make decisions to help achieve the plan?

A. Committed B. Decision Making C. Goal Setting D. Profit-oriented

10. What is an entrepreneur?

A. Someone who invest time and money to start a business.
B. Someone who makes a lot of money.
C. Someone who takes a risk to make a profit.
D. Both A & C.

Think back!

Reflection

Complete the statement:

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 7

1. What did you learn about the topic?

_____________________________________________________________________
_____________________________________________________________________

1. Select 3 things that you enjoyed learning about and explained why you chose these 3
things.

a. _________________________________________________________________
__________________________________________________________________

b.___________________________________________________________________
___________________________________________________________________

c. __________________________________________________________________
__________________________________________________________________

3. What do you find difficult?

_________________________________________________________________
_________________________________________________________________

Congratulations! Rest and relax a while then move

on to the next lesson.
Good luck!

References:

1. K TO 12 MODULE TLE COOKERY 9 p.3-5

2. https://zenhabits.net/the-ultimate-guide-to-motivation-how-to-achieve-any-goal/
3. https://play.google.com/store/apps/details?id=com.bitstrips.imoji&hl=en
4.https://www.google.com/search?q=continuously+searches+for+new+ideas+and+improves+his%2F
her+products.&oq=continuously+searches+for+new+ideas+and+improves+his%2Fher+products.&aq
s=chrome..69i57.5959j0j8&sourceid=chrome&ie=UTF-8

ANSWER KEY

LESSON 1 PERSONAL ENTREPRENEURIAL COMPETENCIES(PECS)

LO1

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ACTIVITY 1 6. planning cluster

1. achievement cluster 7. planning cluster
2. power cluster 8. achievement cluste
3. power cluster 9. power cluster
4. achievementcluster 10. achievement cluster
5. planning cluster

ACTIVITY II

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

Technology and Livelihoo Education

BREAD AND PASTRY
Grade 8

Name of Learner: ____________________ Grade/Section: _________________

Learning Strand: _____________________ Date Submitted: _______________

LEARNING ACTIVITY SHEET

LESSON 2: USES OF BAKING TOOLS, UTENSILS AND EQUIPMENT

Background Information for Learners

For every baking job to be accomplished , it is necessary to have a well equipped

kitchen and the baker is knowledgeable of the uses and classification of every tools, utensils
and equipment. It is important not only for the good and fast baking, but for the safety sake as
well.

Note: Practice Personal Hygiene protocols at all times.

 9

A well-equipped baking environment is the baker’s best friend either it be the home or
restaurant. When you have the right baking tools, you feel at ease and stay focus on preparing
the pastries/bread. There are many types of baking tools that you will need for baking. As
beginners you will start to figure out way around a kitchen while professionals or you teachers
can refine their methods and expand their skill se
Learning Competency with code

1. Prepare tools and equipment for specific baking purposes(LO2.1)

ACTIVITY 1: CROSSWORD PUZZLE

Directions: Complete the crossword by filling in a word that fits each clue. One box,
one letter each and including space.

3
7

1 2

5 8
4
9

10

Across
1. Used to bake chiffon cakes. Down
4. Used in greasing pans or surface
2. It has a handle and with wire
of pastries and breads.
which used to cut fat or shortening
6. Used to beat or whip egg whites
in the preparation of pies, biscuits
or cream
or doughnuts
7. Rectangular pan with tall sides
3. Used to mix together dry
and used to bake breads
ingredients and used to remove
8. Used to level off ingredients
lumps form dry ingredients
9. Used to grate, shred, slice and
5. Has 12 formed cups for baking
separate foods
muffins and cup cakes
10. Equipment with enclosed spaces
in which food is heated, usually hot
air

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ACTIVITY II:

SCRAMBLED BAKING UTENSILS AND TOOLS

Directions: The words below are scrambled tools and utensils. Arrange them and classify
each.

1. teagrr 11. geg erabet

2. tiefsr 12. utadesr pcu
3. gximin sobwl 13. ermit
4. sgton 14. xirem
5. ngillor ipn 15. aemngirus onops
6. leyjl lorl nap 16. finek
7. elbdren 17. ytrpsa ipt
8. prinag inkfe 18. aspatul
9. olocgni rcka 19. rewi hiskw
10. adlle 20. anc nepoer

Reflection

Complete the statement:

1. What new things did you learn?

_____________________________________________________________________
_____________________________________________________________________

2. How can you use the information you learned in the lesson?

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 11

_________________________________________________________________
__________________________________________________________________
__________________________________________________________________

3. Anything else you would like to share?

_________________________________________________________________
_________________________________________________________________

Congratulations! Rest and relax a while then move

on the next lesson.
Good luck!

Reference:

1. https://www.lefoodist.com/guides/cooking-classes-paris/cookingparis179.html
2. https://www.bworldonline.com/baking-success-through-
breads/#:~:text=Filipinos%20have%20a%20penchant%20for,breakfast%20or%20as
%20a%20snack.&text=This%20fondness%20for%20baked%20treats,the%20endless
%20possibilities%20in%20baking.
3. https://www.slideshare.net/NymUnknw/1920lesson-2baking-tools-and-equipment
4. https://www.wordunscrambler.net/?word=teagrr
5. https://www.bookwidgets.com/a/home
6. K to 12 Basic Education Curriculum Technology and Livelihood Education : Bread
& Pastry Production, Learning Module, p.4-17

Note: Practice Personal Hygiene protocols at all times.

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ANSWER KEY

LESSON 2: USE OF TOOLS AND BAKERY EQUIPMENT

LO 1

ACTIVITY 1
3

F
7

L O A F P A N
O
1
2 P
T U B E C E N T E R A N
R A
5
8S
M P A T U L A
4

P A S T R Y B R U S H T
I F 9 G R A T E R
F F Y
T I
E N B
R L
10

P O V E N
A N
N D
6

W I R E W H I S K
R
S

ACTIVITY II

1. grater-cutting tool 5. rolling pin- other preparatory

2. sifter-cutting tool tool
3. mixing bowl-mixing 6. jelly roll pan- baking wares
4. tongs- other preparatory tool 7. blender- equipment
8. paring knife-cutting

Note: Practice Personal Hygiene protocols at all times.

 13

9. cooling rack-other preparatory 15. measuring spoon- measuring

tools 16. knife-cutting tool
10.ladle-mixing 17. pastry tip-other preparatory tool
11. egg beater-mixing 18. spatula-mixing
12. custard cup-baking wares 19. wire whisk-mixing tool
13. timer-other preparatory tool 20.can opener- other preparatory tool
14. mixer-other preparatory tool

Note: Practice Personal Hygiene protocols at all times.

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Technology and Livelihoo Education

BREAD AND PASTRY
Grade 8

Name of Learner: ____________________ Grade/Section: _________________

Learning Strand: _____________________ Date Submitted: _______________

LEARNING ACTIVITY SHEET

LESSON 3: PERFORM MENSURATION AND CALCULATION

Background Information for Learners

In the art of baking it is very important to have a skill in accurate measurement and
conversion of correct equivalent measure of ingredients. There are three types of measurements
used to measure ingredients, it can be by volume, by weight, or by count. Depending on the
ingredient, if it is wet or dry. There are formal and informal rules governing which type of
measurement should be used. There are also specific procedures to ensure that the measuring
is done accurately and consistently.

Volume measurement is usually used with liquids or fluids because such items are
awkward to weigh. It is also used for dry ingredients in home cooking, but it is less often used
for dry measurement in the industry.

Weight is the most accurate way to measure ingredients or portions. When proportions
of ingredients are critical, their measurements are always given in weights. This is particularly
true in baking where it is common to list all ingredients by weight, including eggs. Whether
measuring solids or liquids, measuring by weight is more reliable and consistent. Weighing is
a bit more time consuming and requires the use of scales, but it pays off in accuracy.

Learning Competency with code

1. Familiarize oneself with the table of weights and measures in baking (LO 3.1)
2. Apply basic mathematical operations in calculating weights and measures (LO 3.2)
3. Measure dry and liquid ingredients accurately (LO 3.3)

ACTIVITY 1: COMPLETE THE TABLE

Directions: Write TRUE if the statement is correct in column B. If the statement is incorrect
write the correct equivalent measure in column C.

A B C

1. 2 tablespoons is equal to 1/4 cup

2. 2 quarts is equal to 1 cup

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 15

3. 1 kilogram is equal to 2.2 pounds

4. 16 cups is equal to 8 pints

5. 1 teaspoon is equal to 1/3 tablespoons

6. 10 milliliters is equal to 1 tablespoon

7. 64 fluid ounces is equal to 8 cups

8. 1 gallon is equal to 4 quarts

9. 4 cups is equal to 16 fluid ounces

10. 1 ounce is equal to 28 grams

ACTIVITY II: FILL IN THE BLANKS

Directions: Write the equivalent measure of the following ingredients of Banana Cake:

Banana Cake Recipe

1. 1 1/2 cups ripe mashed bananas=______pint ripe mashed bananas

2. 3 cups all-purpose flour=________pint all-purpose flour
3. 1 teaspoon baking soda=______tablespoon baking soda
4. 1/2 teaspoon ground cinnamon=______milliliters ground cinnamon
5. 1/2 teaspoon salt=_______milliliters salt
6. 3/4 cup unsalted butter=_______tablespoon unsalted butter
7. 1 cup granulated sugar=_______tablespoon granulated sugar
8. 1/2 cup brown sugar=________tablespoon brown sugar
9. 2 teaspoons vanilla extract=________milliliters vanilla extract
10. 1 and 1/2 cups buttermilk=_________milliliters buttermilk

ACTIVITY III COMPUTATION

A. Convert the following to the indicated unit.

1. 5 tablespoons=_________ milliliters
2. 4 pints=_________liter
3. 10 cups=_________liter
4. 50 milliliters=_______ounce
5. 3 gallons=_______liter

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 16

6. 12 quarts=_______milliliters
7. 9 fluid ounces______milliliters
8. 6 kilos=_______pounds
9. 2 ounces_______grams
10. 35 milliliters_______ounces

B. Convert the following:

1. 250◦F=______◦C
2. 450◦F=______◦C
3. 100◦F________◦F
4. 150◦F_______◦F
5. 475◦F________◦C

ACTIVITY IV FILL IN THE BLANKS

Direction: Choose the correct answer inside the box.

different ways liquid measuring spoon

dry measuring spoon ingredients

measuring spoon

MEASURING INGREDIENTS.

A. There are (1) ____________ to measure different (2) ______. Liquids should be
measured in a (3) _____________. Larger amounts of dry ingredients should be measured in a
(4) __________. When measuring ingredients less than ¼ cup, you should use (5) __________.

cup overfilled

properly level off

straight

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 17

B. To (6)__________ measure dry ingredients, the (7)_______ should be slightly

(8)______, and then a (9)______ edge should be used to (10)_______ the top.

ACTIVITY V PERFORMANCE TASK

Mastery Proficient Developing Needs SCORE

20 pts 15 pts 10 pts improvement
5 pts
1.Scoop dry Mastery Developing Needs
ingredients up Proficient Improvement
with measuring Student
cup/ Pour liquid completes Behavior must Needs physical
in measuring task with no Student be modeled so assistance to
cup assistance needs student can complete task
minimal complete the .
prompting to task
complete
task.
2. Place Mastery Proficient Developing Needs
measuring cup Improvement
on a flat surface.
Student Student Behavior must
completes needs be modeled so Needs physical
task with no minimal student can assistance to
assistance prompting to complete the complete task
complete task
task
3.Level off dry Mastery Proficient Developing
ingredients / Needs
Pour off or add Improvement
ingredients to Student Student Behavior must
proper level. completes needs be modeled so
task with no minimal student can Needs physical
assistance prompting to complete the assistance to
complete task complete task
task.
4. Get down to Mastery Proficient Developing Needs
eye level to read Improvement
the line
measurement for Student Student Behavior must
accuracy completes needs be modeled so Needs physical
task with no minimal student can assistance to
assistance prompting complete the complete task
task
5. Continue Mastery Proficient Developing
leveling Needs
ingredients/ Improvement
Pouring liquid Student Student Behavior must
until it is at the completes needs be modeled so
proper level. task with no minimal student can Needs physical
assistance prompting to complete the assistance to
complete task complete task
task.
TOTAL SCORE

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 18

Direction: Measure the following ingredients with the correct procedure. Let member of your
family to capture or video as you perform the given task. Send to be the video for me to check
if you followed the proper measuring of dry and liquid ingredients.

1. Flour 4. Oil
2. White sugar 5. Evaporated milk
3. Baking powder and baking soda

THINK BACK

Reflection

Complete the statement:

1. What did you learn about the topic?

_____________________________________________________________________
_____________________________________________________________________

2. Select 3 things that you enjoyed learning about and explained why you chose these 3
things.

a. _________________________________________________________________
__________________________________________________________________

b.___________________________________________________________________
___________________________________________________________________

c. __________________________________________________________________
__________________________________________________________________

3. What do you find difficult?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

Congratulations! Rest and relax a while then move

Note: Practice Personal Hygiene protocols at all times.
 19

on to the next lesson.

Good luck!

References:

LO1
1. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and
Livelihood Education p. 21
2. https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/imperial-
and-u-s- systems-of-measurement/
3.https://www.google.com/search?ei=58rbXuLBK8KJmAX-
44zQDg&q=1+1%2F2+cups+ripe+mashed+bananas%3D______pint+ripe+mashed+b
ananas+2.%093+cups+all-purpose+flour%3D________pint+all-
purpose+flour&oq=1+1%2F2+cups+ripe+mashed+bananas%3D______pint+ripe+ma
shed+bananas+2.%093+cups+all-purpose+flour%3D________pint+all-
purpose+flour&gs_lcp=CgZwc3ktYWIQDDIOCAAQ6gIQtAIQmgEQ5QIyDggAEO
oCELQCEJoBEOUCMg4IABDqAhC0AhCaARDlAjIOCAAQ6gIQtAIQmgEQ5QIy
DggAEOoCELQCEJoBEOUCMg4IABDqAhC0AhCaARDlAjoECAAQR1CuKFiuK
GCpM2gCcAF4AIABAIgBAJIBAJgBAKABAaABAqoBB2d3cy13aXqwAQY&scli
ent=psy-ab&ved=0ahUKEwii0dim1O3pAhXCBKYKHf4xA-oQ4dUDCAw

LO2
1. https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/imperial-
and-u- s-systems-of-measurement/

LO3
1. K to 12 Basic Education Curriculum Technology and Livelihood Education :
Bread & Pastry Production, Learning Module, p.28-36
1. Technology and Livelihood Education : Exploratory Course, De Castro, Zara,
Ilagan, p.43-59
2. www.google.com.ph, . www. webcrawler.com
3. http// amazingribs.com/cooking_weight_mesurements_conversion/
4. http//the baking pan.com/measurement_and_weight_conversion

ANSWER KEY

LESSON 3: PERFORM MENSURATION AND CALCULATION

LO1

ACTIVITY 1

1. 1/8 cup 3. true

2. 8 cups 4. true
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 20

5. true 8. true
6. 2 teaspoon 9. 32 fluid ounces
7. true 10. true

ACTIVITY II

1. ¼ pint 6. 12 tablespoon
2. 1 ½ pint or 48 fluid ounce 7. 16 tablespoon
3. 1/3 teaspoon 8. 8 tablespoon
4. 2.5 milliliters 9. 10 milliliters
5. 2.5 milliliters 10. 354 milliliters

LO2

ACTIVITY III

A. B.
1. 73.95 milliliters 1. 121.11°C
2. 1.892 liter 2. 232.22°C
3. 2.36 liter 3. 212 °F
4. 1.69 ounce 4. 302°F
5. 11.328 liter 5. 246.11°C
6. 11,356.32 milliliters
7. 266.157 milliliters
8. 13.2 pounds
9. 56.68 grams
10. 1.183 ounces

LO3

ACTIVITY IV

1. different ways 6. properly

2. ingredients 7. cup
3. liquid measuring cup 8. overfilled
4. dry measuring cup 9. straight
5. measuring spoon 10. level off

ACTIVITY V PERFROMANCE TASK

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 21

Technology and Livelihoo Education

BREAD AND PASTRY
Grade 8

Name of Learner: ____________________ Grade/Section: _________________

Learning Strand: _____________________ Date Submitted: _______________

LEARNING ACTIVITY SHEET

LESSON 4: MAINTAIN OF TOOLS AND EQUIPMENT

Background Information for Learners

In maintaining tools and equipment it is necessary to inspect regularly or depending on

the schedule for the prevention of breakdowns and failures during the usage of it. Inspect your
machines during the in-depth cleaning sessions and check on all the visible parts. If you see
that some pieces are worn, loose or need oiling, take care of it right then. Staying proactive
with repairs will also help minimize breakdowns. Taking care of the little issues will help
prevent larger problems.

In maintaining baking tools and equipment there are types of natural cleanings agents
that can be used for example, vinegar is a great natural cleaning product, as well as a
disinfectant and deodorizer. Lemon juice can be used to dissolve soap scum, hard water
deposits and great substance to clean and shine brass and copper. Baking soda can be used to
scrub surfaces in much the same way as commercial abrasive cleansers and great as a
deodorizer. Sponges are great scrubbers which help to disinfect your kitchen by cleaning away
the food debris that bacteria thrive on. Borax is a natural cleaning powder, and like baking soda
(but stronger) acts as a kitchen disinfectant and stain remover. And lastly tea tree oil, which is
a natural disinfectant which removes mould and mildew while also working to remove build-
up from dirty kitchen surfaces. But if there’s no need for hard cleaning and stain is not present.
We can always use mild soap and hot water for sterilization to kill all the bacteria and
microorganisms in our tools and equipment.

The purpose of an inspection and maintenance is to identify whether tools and

work equipment can be operated, adjusted and maintained safely. These simple tips would
prolong the usage and life span of your baking tools and equipment. A well-equipped kitchen
and knowing the best way to use and care for your baking tools, other supplies and equipment
makes cooking safer/easier

Note: Practice Personal Hygiene protocols at all times.

 22

Learning Competency with code

1. Check condition of tools and equipment( LO 4.1)

2. Perform basic preventive maintenance (LO 4.2)
3. Store tools and equipment (LO 4.3)

ACTIVITY 1: FILL IN THE BLANKS

Directions: Supply the missing word or group of words to make the sentence complete.

1. It refers to the visual observation of an expert on the ________ of the tools and equipment.
2. Vibration or extra ______from the operation means problems on parts and accessories
started to develop.
3. Performance. When there is something wrong with the performance of either hand tools or
equipment they need an immediate repair or _______.
4. Failure to meet the required ______ supply, malfunction will occur in the part of hand
tools or equipment.
5. Store tools and equipment in a clean _______ place.
6. _______ and dry properly before storing.
7. Label the ________ cabinet or place correctly for immediate finding.
8. Cutting boards should be stored ________ to avoid moisture collection.
9. Gather and secure _________ cords to prevent entanglement or snagging.
10. Make sure the areas where you are storing the equipment not __________.

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 23

ACTIVITY II: CROSSWORD PUZZLE OF SPECIFICATION OF TOOLS

Directions: Complete the crossword by filling in a word that fits each clue. One box,

one letter each and including space.

4 5 6
7
8
9

10

Across Down

3. used for draining liquid from canned or 1. plastic and their purpose is to slide under
cooked vegetables and pasta. Use it for food like burgers, cookies or pancakes
washing fresh fruits and vegetables. 2. ideal for cutting bread

9. A variety of sizes is useful for mixing 4. are made of glass or metal containers for
ingredients and also for serving food. batter and dough with various sizes and
shapes.
10. necessity in the kitchen and of various
sizes which come in glass, metal or plastic
5. knife helpful for peeling fruits and
vegetables

6. spoon it is also called mixing spoon

7. used to flatten or roll the dough

8. jobs including turning food and come in a

variety of sizes

Note: Practice Personal Hygiene protocols at all times.

 24

ACTIVITY III: Modified TRUE OR FALSE

Direction: Write TRUE if the statement is correct but if it is FALSE, change the underlined
word of group of words to make the whole statement true.

__________ 1. Proper storage and handling of cleaned and sanitized equipment and utensils
is very important to prevent dry prior to use.
___________2. Getting familiar with the uses of baking utensils, tools and equipment before
doing the different cooking processes will be beneficial to any baking task.
__________ 3. Clean and store the equipment correctly after every use.
___________4. Every three years check all the equipment.
___________5. Make an inventory of functional and non-functional tools in your shop.
___________6. When there is something wrong with the performance of tools or equipment
they don’t need an immediate repair or maintenance.
__________ 7. Protect knives and keep them out of the reach of children by storing them in a
knife block or on a magnet bar.
___________8. Choose heavyweight bakeware to avoid strain.
___________9. Don’t try out a new cleaning product until you’re sure it can be used with your
machine.
___________10. Functional tools and equipment are those that are not able to perform its
regular function because of impaired and damage part.

ACTIVITY IV MULTIPLE CHOICE

Direction: I. Write the letter of the correct answer on your answer sheet.

1. What common household product is another natural cleaning powder, and like baking
soda (but stronger) acts as a kitchen disinfectant and stain remover?
A. Borax B. Lemon juice C. Tea tree oil D. Vinegar
2. What is the liquid form used for cleaning tools and equipment?
A. Borax B. Liquid detergent C. Tea tree oil D. Vinegar
3. What do you call a cleaning agent which is called as a great natural cleaner as well as
disinfectant?
A. Borax B. Liquid detergent C. Tea tree oil D. Vinegar
4. Which is not true about baking soda?
A. Baking soda can be used to scrub the same way as commercial abrasive cleansers.
B. It is a great substance to clean and shine brass and copper.
C. Place it in the refrigerator and freezer to absorb odors.
D. Great as a deodorizer.
5. What is a great natural cleaning product as well as a disinfectant and deodorizer?
A. Baking Soda B. Borax C. Lemon juice D. Vinegar
6. What do you call the type of natural cleaning agent which removes mold and mildew
from dirty kitchen surfaces?
A. Baking Soda B. Borax C. Lemon juice D. Tea tree oil
7. What do you call a great scrubber which help to disinfect your kitchen by cleaning
away the food debris that bacteria thrive on?
A. Baking Soda B. Borax C. Sponge D. Tea tree oil
8. Which of the following is TRUE about using lemon as a cleaning agent?
A. Antibacterial and antiseptic, and it acts as a natural bleach
Note: Practice Personal Hygiene protocols at all times.
 25

B. Also known as sodium borate, sodium tetraborate

C. It is more expensive than other natural cleaning products but worthy due to the
aromatic fragrance
D. It can even be used to remove stickers
9. What cleaning agent is used to do anything from removing stains, to unclogging drains,
to disinfecting, to deodorizing, and it can even be used to remove stickers?
A. Borax B. Liquid detergent C. Tea tree oil D. Vinegar
10. What do you call a cleaning agent which is also best to kill head lice?
A. Borax B. Liquid detergent C. Tea tree oil D. Vinegar

ACTIVITY VI PERFORMANCE TASK

Directions: Perform the proper cleaning of the oven.. Let the member of your family to capture
or video you as you go on with the task given. After it send to me the video clip
task in order for me to check if you really followed the correct procedure in doing
it.

Materials: Dish washing soap, water, clean towel

Equipment : Oven

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

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 26

Score Equivalent
10 – 15 = Very good
6 - 9 = Good
1 - 5 = Fair

ACTIVITY V Modified TRUE OR FALSE

Direction: Write TRUE if the statement is correct but if it is FALSE, change the underlined
word of group of words to make the whole statement true.

___________1. Cleaning, storing and maintaining tools are essential habits that should be
learned by all bakers.

___________2. Handles of pastry blender should be straight for more comfortable handling.

___________3. One good quality of a good baking pan is that the distribution of fire to the
pan is even and proper.

___________4. Stainless steel baking tools and equipment need to be polished before storing.

___________5. Gather and secure electrical cords to prevent hurdles and entanglement.

___________6. Pastry in high sugar or fat baked in silicone pan doesn’t brown well.

___________7. Balloon whisk is more suitable for mixing dry ingredients like powder and
flour and breaking up chunks

___________8. In measuring liquids, uses cups with easy to grip handle and spout for pouring.

___________9. Place layers of soft tissue paper between stacked items of aluminum bakeware
for safe storage to protect the non-sick layer.

__________10. Store the nonstick layer bakeware and other metal utensils inside the same
storage rack.

Reflection

Complete the statement:

1. What did you learn about the topic?

_____________________________________________________________________
_____________________________________________________________________
Note: Practice Personal Hygiene protocols at all times.
 27

2. Select 3 things that you enjoyed learning about and explained why you chose these 3
things.

a. _________________________________________________________________
__________________________________________________________________

b.___________________________________________________________________
___________________________________________________________________

c. __________________________________________________________________
__________________________________________________________________

3. What do you find difficult?

_________________________________________________________________
_________________________________________________________________

4. What would you like to find out more?

_________________________________________________________________
_________________________________________________________________

Congratulations! Rest and relax a while then move

on to the next lesson.
Good luck!

Reference:

LO1:
1. K to 12 Basic Education Curriculum Technology and Livelihood Education:
Bread & Pastry Production, Learning Module, p.33-39
2. K to 12 Basic Education Curriculum Technology and Livelihood
Education: Bread & Pastry Production, Teacher’s Guide, p.15
3. Technology and Livelihood Education: Exploratory Course, De Castro,
Zara, Ilagan, p.27-42
4. www.google.com.ph, . www. webcrawler.com
5. Home Economics III, Rojo Cruz and Duran, pp. 86-87

LO2:
1. https://www.wikihow.life/Clean-the-Oven

LO3: 1. Technology and Livelihood Education: Exploratory Course, De Castro,

Zara, Ilagan, p.68-70

2. https://gltnhs-tle.weebly.com/lesson-13.html
Note: Practice Personal Hygiene protocols at all times.
 28

ANSWER KEY

LESSON 4: MAINTAIN OF TOOLS AND EQUIPMENT

LO1

ACTIVITY 1

1. appearance 6. wash
2. noise 7. storage
3. maintenance 8. vertically
4. power 9. electrical
5. dry 10. overcrowded

ACTIVITY II: CROSSWORD PUZZLE OF SPECIFICATION OF TOOLS

1S
P
A 2S
T E
U R
3C L A N D E R
O
A A
4 B T 5P 6W
A E A 7R O
K D 8T R O O
9M I X I N G B O W L I L D
N K N N L E
G N G G I N
I N
W F K G S
A 10 M E A S U R I N G C U P
R I P O
E F I O
E N N

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 29

LO2

ACTIVITY III

1. contamination 6. delete don’t

2. true 7. true
3. true 8. lightweight
4. regularly 9. true
5. true 10. non-functional

ACTIVITY IV MULTIPLE CHOICE

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

ACTIVITY VI PERFORMANCE TASK

LO3

ACTIVITY V
1. true 6. low
2. curved 7. true
3. heat 8. nonstick
4. true 10. true
5.true

Note: Practice Personal Hygiene protocols at all times.

 30

Technology and Livelihoo Education

BREAD AND PASTRY
Grade 8

Name of Learner: ____________________ Grade/Section: _________________

Learning Strand: _____________________ Date Submitted: _______________

LEARNING ACTIVITY SHEET

LESSON 5: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Background Information for Learners

Workplace is one of the most important place to stay, aside from our home. Safeness
of workers should be assured in order to protect them from danger while working. We need to
safeguard the physical, emotional, health and well-being of both employee and employees
while at work.

The workplace should be pleasant place where you will enjoy your work. Large
manufacturing companies have learned that the workplace accidents are greatly reduced when
it is well lighted and well-ventilated. Good lighting, both natural and artificial, likewise
safeguards the worker. After all, the protection of health is the first rule of “Safety First in the
Workplace”.

With the RA 11058, employers are now required to comply with occupational
safety and health standards including informing workers on all types of hazards in the
workplace and having the right to refuse unsafe work, as well as providing facilities for health,
free medical assistance and insurance

The whole objective of Occupational Safety and Health is to prevent diseases, injuries,
and deaths that are due to working conditions; no one should have to sure a job related injury
or disease because of their employment. Think of safety first before performing the job. Using
of Protective Personal Equipment and putting dangers signs or barricades in the company can
minimize the hazard while in work. Employees should know also their rights concerning work
related issues especially work hazards. It is a duty and moral responsibility of the company to
look after the employee's protection.
.

Note: Practice Personal Hygiene protocols at all times.

 31

Learning Competency with code

1. Identify Hazards and risks(LO 5.1)

2. Evaluate hazard and risks(LO 5.2)
3. Control hazards and risks (LO 5.3)
4. Maintain occupational safety and health awareness (LO 5.4)

ACTIVITY 1: IDENTIFICATION

DIRECTIONS: Identify the type of hazard for every condition below.

CONDITION TYPE

1) high exposure to
sunlight

2) frequently lifting

3) pesticides

4) working from
heights including
ladders, scaffold or any
raise area

4)

5)blood and other

body fluids

Note: Practice Personal Hygiene protocols at all times.

 32

6) flammable materials
like gasoline, solvent
and explosive chemical

7) unguarded
machinery

8) insects bites

9) Improper
adjusted
workstations and
chairs

10) spills on floor

Note: Practice Personal Hygiene protocols at all times.

 33

ACTIVITY II:

Directions: Make a short story about how will you prevent risks and hazard in a working place.
Include a dialogue of an employee and employer.

Criteria 5 3 1 SCORE
Ideas Interesting and Broad topic No specific
relevant with general ideas about a
information on a information. theme.
specific topic.
Organization Organization is Ideas are No clear order
logical and loosely to the content.
assists in organized.
communicating Sequencing,
the ideas. connections,
transitions are
not always
apparent.
Voice The writer The writer has The writer does
captures the some interest in not seem
reader’s the topic; but interested in the
attention. The does not try to content.
topic obviously arouse the
interests the reader’s
writer. interest.
Sentence The writing Sentences are Poor sentence
Fluency flows from one constructed structure or
sentence to the correctly but do constant
next. There are not flow from repetition of the
a variety of one to the next. same type of
sentence types. When read out sentence is
Transitions, loud, some present. It is
dialogue, and sentences are difficult to read
quotes are used. awkward. out loud without
It is enjoyable corrections.
to read out loud
TOTAL
SCORE

ACTIVITY 3 TRUE/FALSE
Note: Practice Personal Hygiene protocols at all times.
 34

Directions A. Write TRUE if the statement is correct and FALSE if the statement is incorrect.
_________1. It is not a duty and moral responsibility of the company to look after the
employee’s protection.
_________2. Workplace health and safety procedures are important for the well-being of both
employees and employers because human loss is immeasurable and intolerable.
_________3. OSH helps employer in improving the productivity and quality of their
products and lot more.
_________4. Not all establishment, workplaces and undertakings are covered by the
OSH.
_________5. The intention of OSH is promoting the welfare of well-being of workers.
_________6. Risk assessment is not very important as they form an integral part of good
occupational health and safety management.
_________7. Employees should never act on recommended safety measures.
_________8. One of the solution of risk management is yo train service staff to maintain good
standard of housekeeping.
_________9. Don’t use labels in all hot surfaces and work area.
_________10. Stress often leads to negative physical and psychosocial effects.

ACTIVITY 4 ANALYZE

Direction: On the third column draw a star if the statement/s in column A match with
column B and if not write the correct word/s that best describe the statement/s.

A B C

Identify Symbol

1 Skull and Crossbones

Acute toxicity via oral,
dermal, or inhalation

2 Corrosion
Corrosive. Skin
damage, eye damage

3 Exclamation Mark May cause

immediate health effect • eye, Skin,
respiratory

4 Environment Hazardous to the

environment

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 35

5 Health Hazard Aspiratory or resp atory

hazard, carcinogenecity, mutagencity

6 Gas Cylinder Compressed, liquefied,

or disselved gases

7 Exploding Bomb Explosives,se

f-reactive
substances,organic
peroxides

8 Gas Cylinder Compressed, liquefied,

or disselved gases

9 Corrosion Corrosive. Skindamage,

eye damage

10 Dangerously reactive material

ACTIVITY 5 MACHING TYPE

Directions: Match column A with column B write the letter in your answer sheet.

A B.

1. face protection A.

Note: Practice Personal Hygiene protocols at all times.

 36

2. foot protection B.

3. hearing protection C.

4. Hand Protection Gloves D.

5. Respirators E.

ACTIVITY 6 CONTROL HAZARD RECOGNITION ACTIVITY

Venn Diagram Learning Activity

Directions: Complete the Venn Diagram. List down how to prevent flood and health hazard
in a working place in your answer sheet.

Note: Practice Personal Hygiene protocols at all times.

 37

CONTROL
A. HEALTH MEASURES
B. FLOOD
S

ACTIVITY 7 Fill in the blanks

Directions: Choose the correct answer inside the box below.

-infection -solid -flammable

-schedule -protect -dry

-dustbins -meats -signs

-control -employees

1. Make a __________ of cleaning for your workplace.

2. Ensure smoking area(s) are away from ____________ materials.
3. Provide no-smoking __________ at appropriate locations
4. Waste segregation" means dividing waste into _______and wet.
5. Household waste should be separated daily into different __________ for the different
categories of waste.
6. Republic Act No.9003 also known as the Ecological Waste Management Act of 2000, it
is hereby declared the policy of the state to adopt a systematic, comprehensive and
ecological _________ waste management program
7. Effective controls ____________workers from workplace hazards.
8. Separate cooked _________ from raw foods to prevent cross-contamination.
9. Washing hands with liquid soap is the simplest and most basic method to avoid __________.
10. The ___________ are instructed and trained in the proper use of any control measures etc.

Note: Practice Personal Hygiene protocols at all times.

 38

ACTIVITY 8 SEQUENCING

Arrange the following procedure during fire evacuation by indicating the number (1-10) before
each number.

______1. Do not re-enter the building until the signal given.

______2. Don’t panic.
______3. Proceed to the nearest emergency exit.
______4. Walk along the LEFT side of the staircase. Leave the right side for Life Savers and
rescue team.
______5. Stop work.
______6. Proceed to the safe assembly point.
______7. Maximum time for evacuation-2.5 to 3.0.
______8. Don’t run, walk fast.
______9. Give priority to PWD, senior citizen and pregnant women.
______10. Before you open a door, test it by touching the door NOT the doorknob to see if it
is hot. A hot door should not be opened.

Reflection

Complete the statement:

1. What did you learn about the topic?

_____________________________________________________________________
_____________________________________________________________________

2. Select 3 things that you enjoyed learning about and explained why you chose these 3
things.

a. _________________________________________________________________
__________________________________________________________________

b.___________________________________________________________________
___________________________________________________________________

c. __________________________________________________________________
__________________________________________________________________

3. What do you find difficult?

_________________________________________________________________
_________________________________________________________________

Note: Practice Personal Hygiene protocols at all times.

 39

4. What would you like to find out more?

_________________________________________________________________
_________________________________________________________________

Congratulations!

References:

LO1
1. https://naspweb.com/types-of-hazards/
2. https://protocolrescue.com/types-of-workplace-hazards/
3. K to 12 Basic Education Curriculum Technology and Livelihood Education :Bread &
Pastry Production, Learning Module, p.49-60
4. K to 12 Basic Education Curriculum Technology and Livelihood Education : Bread &
Pastry Production, Teacher’s Guide, p.16-17
5. Technology and Livelihood Education: Exploratory Course, De Castro, Zara, Ilagan,
p.60-67
6. www.google.com.ph, . www. webcrawler.com

LO2

1)https://www.google.com/search?q=philippine+occupational+health+and+safety+sta
ndards&oq=philipine+occupa&aqs=chrome.1.69i57j0l7.19383j0j4&sourceid=chrome
&ie=U-8
2)https://medium.com/@BastionSafe/top-10-reasons-why-workplace-safety-is-
important-8797c978e1f9
3)https://favpng.com/png_view/poison-workplace-hazardous-materials-information-
system-toxicity-dangerous-goods-hazard-symbol-poison-png/jVTMGKn4
4) K to 12 Basic Education Curriculum Technology and Livelihood Education :Bread
& Pastry Production, Learning Module, p.72-80
5) K to 12 Basic Education Curriculum Technology and Livelihood Education : Bread
& Pastry Production, Teacher’s Guide, p.18
6)Technology and Livelihood Education : Exploratory Course, De Castro, Zara, Ilagan,
p.82-87
7) www.google.com.ph, . www. webcrawler.com
LO3

1. http://safetytoolboxtopics.com/General/food-service-safety.html
2. https://www.hsa.ie/eng/Topics/Fire/Fire_Prevention/
3.https://www.google.com/search?bih=657&biw=1366&hl=en&ei=garXXvm6GYe-
wAPwooG4DA&q=ways+to+control+hazard+and+risk+in+natural+calamities&oq=
ways+to+control+hazard+and+risk+in+natural+cala&gs_lcp=CgZwc3ktYWIQARgA
MgQIIRAVOgQIABBHOggIIRAWEB0QHjoGCAAQFhAeOgQIIRAKOgcIIRAKE
Note: Practice Personal Hygiene protocols at all times.
 40

KABUNnMCVjPrwpghcAKaAFwAngAgAHxAYgBzRqSAQYwLjE1LjSYAQCgA
QGqAQdnd3Mtd2l6&sclient=psy-ab-
4. K to 12 Basic Education Curriculum Technology and Livelihood Education :Bread
& Pastry Production, Learning Module, p.81-96
5. K to 12 Basic Education Curriculum Technology and Livelihood Education : Bread
& Pastry Production, Teacher’s Guide, p.18
6. www.google.com.ph, . www. webcrawler.com
7. https://vividlearningsystems.com/courses/osha/ppe-foot-protection

LO4

1)https://gltnhs-tle.weebly.com/lesson-51.html
2)Introduction to OSH:
https://www.osha.gov/dte/outreach/intro_osha/1hr_IntroToOSHAwApp.pdf
3) https://www.pinterest.com.au/pin/328903579014810708/
4. https://www.pinterest.com.au/pin/235524255486044668/
5)https://en.wikipedia.org/wiki/Waste_sorting#:~:text=%22Waste%20segregation%2
2%20means%2 0dividing%20waste,in%20weight%20due%20to%20dampness.
6) https://mygreenbin.in/what-is-waste-segregation/
7)https://www.google.com/search?hl=en&q=hazard+prevention+and+control&sa=X
&ved=2ahUKEwjFp_6AmurpAhXFUt4KHfiYAEwQ1QIoAHoECAsQAQ&biw=13
66&bih=608
8)https://www.tooelu.ee/en/Employee/Working-environment/Hazards-of-the-
working-environment/Biological-hazards/Preventive-Measures
9)http://www.oshc.org.hk/oshc_data/files/HotTopic/CB959E.pdf
10) Not secure: http://www.reading.ac.uk/web/files/health-and-
safety/SG_14_Part2_legalduties.pdf
11) K to 12 Basic Education Curriculum Technology and Livelihood Education:Bread
& Pastry Production, Learning Module, p.97-106
12)K to 12 Basic Education Curriculum Technology and Livelihood Education :
13 Bread & Pastry Production, Teacher’s Guide, p.19 www.google.com.ph, . www.
webcrawler.com

LESSON 5 PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

LO1

ACTIVITY 1

1. physical hazard 5. biological hazard

2. ergonomic hazard 6. chemical hazard
3. chemical hazard 7. safety hazards
4. safety hazards 8. biological hazard
Note: Practice Personal Hygiene protocols at all times.
 41

9. ergonomic hazard 10.safety hazard

ACTIVITY II PERFORMANCE TASK

LO2

ACTIVITY III

1. FALSE 6. FALSE
2. TRUE 7. FALSE
3. TRUE 8. TRUE
4. FALSE 9. FALSE
5. TRUE 10. TRUE

ACTIVITY 1V

1.

2. flame over circle-oxidizing substance

3.

4. corrosion-corrosive, skin damage, eye damage

5.

6.environment-hazardous to environment

7.

8.

9.

10.

LO3

ACTIVITY V

1. A
2. E
3. D
4. C
5. B

ACTIVITY VI
Note: Practice Personal Hygiene protocols at all times.
 42

FLOOD:

1. Introduce better flood warning systems. ...

2. Modify homes and businesses to help them withstand floods. ...
3. Construct buildings above flood levels. ...
4. Tackle climate change. ...
5. Increase spending on flood defences. ...
6. Protect wetlands and introduce plant trees strategically. ...
7. Restore rivers to their natural courses. ...
8. Introduce water storage areas.

HEALTH:

1. Avoid contact with skin and eyes.

2. Do not breathe vapors or sprays.
3. Wear protective clothing.

LO4

ACTIVITY VII

1. schedule 6. solid
2. flammable 7. protect
3. signs 8. meats
4. dry 9. infection
5. dustbins 10. employees

ACTIVITY VIII

1. 8 6. 7
2. 1 7. 10
3. 3 8. 5
4. 4 9. 6
5. 2 10. 9

Note: Practice Personal Hygiene protocols at all times.