7

TLE
Quarter 1 – Module 7:
Bread and Pastry Production
TLE – Grade 7/8
Self-Learning Module (SLM)
Quarter 1 – Module 7: Bread and Pastry Production
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright 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. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writers: Marivel S. Barcebal, Rosilie A.Losbaṅes, Aga Jane K. Sinsuat, Baby Jane G.
Mangansakan, Rossmin R. Uday
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda Jiz L. Distor
Illustrator: Geunicar A. Perez, MAELTSubject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 7: Bread and Pastry Production
First Edition, 2020
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 7:
Bread and Pastry Production
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is divided into three lessons, namely:

 Lesson 1 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure

After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and
measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks

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 What I Know

PRE-ASSESSMENT: Let us determine how much you already know about tools and
bakery equipment. Take this test.

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

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 Practice Occupational
Lesson
Health and Safety
4 Procedure

It is important to familiarize yourself with all the occupational health and

safety procedure. Occupational safety deals with all aspects of physical, mental and
social health and safety in a workplace. It is the umbrella for company's efforts to
prevent injuries and hazards in all work environments. Every industry presents
various kinds of safety hazards to its employees.

What’s In

Notes to the Teacher

This module was made to help our teachers give further
instruction about occupational health and safety procedure. May
this self- learning module can help your lesson.

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 What’s New

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.

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 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.

Hazard: Heat

Details

Primary cooking and baking areas often have hot surfaces, as well as hot air, making
the room temperature very high. Standing in the heated environment for long periods
of time will increase the likelihood that you will have heat stress.

 Threat
 Heat stress
 Heat cramps
 Fainting
 Heat exhaustion
 Heat stroke
 Stress on your feet, legs, and lower back
 Possible loss of consciousness

Safe Work Guidelines

At all times

 Make sure heat-insulating material has been used to reduce radiant heat
wherever possible (e.g., on pipes and duct work)
 Do not rely on a thermometer to determine your heat stress (humidity, radiant
heat from an oven or grill surface, level of activity and type of clothing can
greatly increase the effect of heat stress)
 Whenever possible, bake and cook during cooler parts of the day or night
 If possible, rotate between cold and hot locations.

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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

The following are adverse health effects.

 Bodily injury
 Disease
 Change in the way the body functions, grows, or develops
 Effects on a developing fetus (teratogenic effects, fetotoxic effects)
 Effects on children, grandchildren, etc. (inheritable genetic effects)
 Decrease in life span solvents
 Effects on the ability to accommodate additional stress.

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 What’s New

Activity 1

Directions: Draw and identify some different sign or symbols in the workplace
that can cause hazards and risks.

ACTIVITY SHEET 1.1

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 What is It

OSH INDICATORS

Occupational safety and health (OSH)

Is a cross-disciplinary area concerned with protecting the safety, health and
welfare of people engaged in work or employment. The goal of all
occupational safety and health programs is to foster a safe work
environment.

Management Commitment
There is commitment to achieving high standards of OSH performance
through effective safety management.

1. The employer identifies his general responsibilities regarding occupational

safety and health laws.
2. Everyone in the organization understands the general requirements of
occupational safety and health laws.
3. The employer is actively involved in OHS management.
4. A competent person in the organization coordinates safety management
activities.
5. There is occupational safety and health policy that is up- to- date.
6. Everyone in the organization knows about the occupational safety and
health
policy.
7. Adequate resources are provided for all aspects of OHS management.
8. All employees have sufficient time to carry out specific tasks related to
occupational safety and health.
10.All employees are accountable for safety and health in their area of
responsibility. OSH signs or symbols in the workplace.

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OHS SIGN OR SYMBOLS IN THE WORKPLACE

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Sign Colors Defined:

 Red color reflects immediate hazardous situations that will cause death or
other serious injuries like Danger signs and Fire symbols.

 Orange Color represents a potentially unsafe situation that could cause

serious injury and indicated by warning signs.

 Yellow color used to alert against unsafe practices, which if not avoided, may
results in minor or moderate injuries like Caution Signs.

 Green color indicates the emergency egress location, first aids and other
safety equipment.

 Blue color is used to convey safety information.

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 Personal Hygiene and Proper Hand
Washing

Personal hygiene are health practices and habits which enable one to
stay physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.

Ways to Achieve Personal Hygiene

1. Regularly wash and cut your hair to keep a neat appearance. If you have facial
hair, you can save money by maintaining it yourself with a set of quality
clippers.

2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.

3. Bathe every day before work, or every night before you go to sleep. This will
help you cleanse/remove body odor.

4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some

people can actually get away with not wearing deodorant, but most people,
especially those who have heavy duty jobs or work in warm climates, benefit
greatly from it.

5.Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other
parts of your body, and after your hands cover your mouth or nose when you
cough or sneeze. Be sure to clean under fingernails where dirt sneeze. Be
sure to clean under fingernails where dirt and bacteria tend to accumulate.

6.Trim your nails; especially if you work in the food service This will help keep
your hands much cleaner and prevent the spread of the germs to the food.

7. Keep hand sanitizer and facial tissues near your work desk. If you do not work
on your desk, put travel sizes of these items in your pocket. Sanitizer and
tissues will come in handy when you're ill and can also prevent the spread of
germs resulting from touching items such as money and computer keyboards.

8. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping
hands.

9. Avoid working with food when you have an open cut, sore, boil, or infected
wound in your hands. Pus and other liquids secreted by the wound contain
millions of harmful bacteria that can cause food poisoning.

10. Keep hands out of food as much as possible. Otherwise, wear disposable
gloves.
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 11. Avoid smoking while preparing or handling food as ashes may drop into the
food.

12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear also comfortable and clean shoes. Be sure aprons are
always clean.

The following are different situations where people can pick up “germs”

 Hands are visibly soiled.

 After using the washroom (includes changing diapers).
 After blowing your nose or after sneezing in your hands.
 Before and after eating, handling food, drinking or smoking.
 After touching raw meat, poultry, or fish.
 After handling garbage.
 Visiting or caring for sick people.
 Handling pets, animals or animal waste.

What is the right way to wash your hands?

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

Activity 2
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Guided Questions:
1. What are the important things that we are going to avoid the hazard
and risks in our workplace?

________________________________________________________________________
_______________________________________________________________________

2. What are the factors that influence the degree of risk?

________________________________________________________________________
________________________________________________________________________

3. Define what are Occupational Safety and Health (OSH) and why this is
important in our workplace?

________________________________________________________________________
________________________________________________________________________

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 What’s More

Activity 3

Enrichment Activities

Direction: After viewing the presentation on hazards and risks give your reactions.
What lessons have you learned in the presentation? Write your reaction
on one whole sheet of paper.

RUBRICS FOR SCORING

CRITERIA 5 3 1
Level of The presentation The presentation The presentation
understanding was very much was slightly was not
understood understood understood.
Degree of Importance of the Importance of the Importance of the
importance presentation was presentation was presentation was
stated at the stated at the not clearly stated.
fullest degree modest degree
Maximum score-
10

Score Equivalent

7-10 VERY GOOD

4-6 GOOD

1-3 FAIR

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 What I Have Learned

Activity 4

Generalization

Directions: Now that you are about to complete this lesson, I’m sure you may now
be able to write your reflections about the importance of following the procedures in
order to avoid the hazards and risks in your workplace. Write it in paragraph
consist of 5-10 sentences.

___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
__________________________________________________________________________________

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 What I Can Do

Activity 5

Direction: Given the material make your own posters of safety signs. Your work
will be judge based on the criteria given below.

POSTER MAKING

MATERIAL: color, bond paper or cartolina.

TOOLS: pencil, drawing pens, ruler

Criteria 5 3 1 Your Score

Relevance to There is much There is There is less

safety relevance with moderate relevance with
safety relevance with safety.
safety
Messages It is very clear It is Messages is
and moderately not clear and
informative clear and informative
informative
Color Color is very Color is Color is not
much related slightly related related with
with the sign. with the sign the sign
Maximum
score -15 Your Total
Score

Score Equivalent:
11-15 VERY GOOD

6-10 GOOD

1-5 FAIR

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 Assessment

Post Test

A. Directions: Identify the word or group of words being described or defined.

__________1. This consists of words or messages and a pictorial symbol which

reflects a specific meaning.
__________2. Used to alert against unsafe practices, which if not avoided, may result
in minor or moderate injuries like caution sign.
__________3. Is a cross-disciplinary area concerned with protecting the safety,
health and welfare of people engaged in work or employment.
___________4.Indicate the emergency exit location, first aids and other safety
equipment. The goal of all OSH program.
___________5. Reflects immediate hazardous situations that will cause death or
other serious injuries like danger sign and fire symbols.

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

______1. Use gloves as substitute for hand washing.
______2. Rinsing of hands only is enough to cleanse our hands. _____
______3. Avoid smoking while preparing food to avoid ashes from dropping into the
food.
______4. Personal hygiene means keeping oneself clean helps avoid transfer of
harmful bacteria.
______5. Wash hands for a minimum of 30 seconds.
______6. Use hand towels for wiping dishes.
______7. Avoid working with food when you have an open cut or wound
_____8. Sanitizer helps prevent spread of germs resulting from touching items like
money.
_____9. Wash hands only before eating.
_____10. Always wear clean work clothes and aprons.

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 Additional Activities

Activity 6

Directions: Demonstrates the proper way of Hand Washing.

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Post-Test (B) Assessment What I Know
1. F Post-Test (A) 1. E
2. F 1. Safety sign 2. A
3. T 2. Yellow color 3. D
4. T 3.Occupational Health 4. B
and Safety
5. F 5. C
4. Green color
6. F 6. I
5. Safe work
7.T 7. H
environment
8. T 8. J
9. F 9. F
10. T 10.G
1.
Answer Key
Answer Key
References

K to 12 Basic Education Curriculum Technology and Livelihood Education

(BREAD AND PASTRY PRODUCTION)
Exploratory Course 7/8
https://wsps.ca/WSPS/media/Site/Resources/Downloads/Cooking_and_Baking_
Final.pdf?ext=.pdf&ext=.pdf

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this
module were based on DepEd’s Curriculum Guide. This is a supplementary material
to be used by all learners of Region XII in all public schools beginning SY 2020-2021.
The process of LR development was observed in the production of this module. This
is version 1.0. We highly encourage feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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