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TLE
Quarter 1 – Module 5:
Bread and Pastry Production
TLE – Grade 7/8
Self-Learning Module (SLM)
Quarter 1 – Module 5: 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
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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 5: 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
Printed in the Philippines by Department
Vivencio O. Aniñon, of - Division–ADM
Education
Ed.D SOCCSKSARGEN
Coordinator Region

Office Address: Engr. Reynaldo

Regional SE Villan
Center, Brgy. – EPS,Hill,
Carpenter Math City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.p
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TLE
Quarter 1 – Module 5:
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
3 situations or concerns.
 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

A. Match Column A with Column B. Write the letter of the correct answer.
A B
______1.The result of negligence of cleaning the tools a.Lemon juice
before using. b.Rusting
______2.It can be used like other abrasives. c.Contamination
______3.Loose handle of tools and equipment. d.Repair
______4.Keeping wet equipment. e.Baking Soda
______5.Dissolve soap scum.
B. Identify what is referred to in each number.
_____ 6. Cleaning product made by mixing vinegar, lemon and baking soda.
_____ 7. It is a great scrubber and a kitchen disinfectant.
_____ 8.Destroys microorganisms that are present in the object.
______9.It is completely non- poisonous and bit expensive as compared to
other natural disinfectants.
_____ 10. This can be used to scrub surfaces just like other abrasive cleanser
and also a good deodorizer.
Directions: Write T if the statement is correct and F if the statement is wrong.
_____11. Disinfection is less effective than sterilization.
_____12. Vinegar can be used for cleaning the stove, counter tops and floors.
_____13. Lemon juice is not safe to mix with vinegar and baking soda for
cleaning purposes.
_____14. Borax is much stronger than baking soda.
_____15. Baking soda can be used as oven cleaner.
_____16. Have a designated place for each kind of tools.
_____17. Label storage cabinet for ease of locating.
_____18. Put frequently used item far from the point of use.
_____19. Store knives with sharp edge up.
_____20. Make sure that the areas used for storing equipment are clean and
dry.
_____21.Failure to perform preventive maintenance will result to malfunctioning
of tools and equipment.
_____22. Rusting is the result of keeping the equipment wet.
_____23. Cleaning and maintenance of tools should be done periodically
_____24. Switch off the electrical plug of the oven before cleaning.
_____25. Use cool water to sterilize tools and equipment

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 Lesson
Maintain Tools and
3 Equipment
All tools, equipment, and vehicles must be properly maintained so that
workers are not endangered. ... Preventive maintenance is the systematic care and
protection of tools, equipment, machines, and vehicles in order to keep them in a
safe, usable condition, that limits downtime and extends productivity.

This is why it is important to disinfect supplies and equipment. To disinfect

something means to clean it to destroy germs. Disinfectants are
the cleaning solutions that are used to disinfect. Disinfecting supplies
and equipment help prevent the spread of germs.

What’s In

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

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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 cu[ olive oil with ½ cup lemon juice and you have a
furniture polish for your hardwood furniture.
c. Baking Soda

Baking soda can be used to scrub surfaces in much the same

way as commercial abrasive cleaners. 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 disinfect
and stain remover. Borax is also used to kill mold and mildew spores
while removing their stains making it great for mopping floors.
f. Natural salt

Is a potent cleaning agent to have around house. Not only is it

safer and cheaper than chemical cleansers. In short, salt is a abrasive
and an effective absorber all by itself, when combined with vinegar and
lemon juice.

g. Tea tree oil

This natural, essential concentrated oil from the tea tree is a
natural disinfectant which removes mold and mildew while also
working to remove built-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 8

 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.
large surfaces with a solution of one-half cup borax dissolved in one gallon of hot
water.

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

What’s New

Activity 1

Activity Sheet 1.1

Direction: View a film on proper cleaning use for baking equipment. After viewing
the film prepare yourself for question.

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 What is It

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,
produce 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:

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Cleaning the Range

1.Switch off and remove the electric plug to allow the range to
cool before cleaning.

2.Remove and wipe food p[articles, burnt sediments and grease

away from top of the range.

3.Clean the parts thoroughly particularly those that are

removable. Clean the burner with a dry brush or with a clean
dry cloth.

4.Remove the grates before cleaning the entire oven. Scrape the
food particles carefully. Wash and dry the removable parts
very well.

Cleaning the mixer

1.Remove the detachable parts.

2. Wash the beaters and bowls after use.

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3. Wipe the parts with dry cloth thoroughly

What’s More
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Activity 2

1.How often is baking equipment required to be cleaned?

2.How do you maintain tools and equipment in baking?

What I Have Learned

Self –Check 2.1

A. Write TRUE if the statement is correct and FALSE if the statement is wrong.

____1. Switch off the electrical plug of the oven before cleaning
____2. Rusting is the result of keeping the equipment.
____3. Failure to perform preventive maintenance will result to malfunctioning of
tools and equipment.
____4. Use cool water to sterilize tools and equipment.
____5. Cleaning and maintenance of tools should be done periodically.

B. Enumerate 5 ways of preventive maintenance for cutting tools.

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 What I Can Do

Show that you learned something by doing this activity.

Activity Sheet 2.3

Materials : Dishwashing soap, water, clean towel, dry brush, baking soda

Tools : Range
Direction ; Perform the proper cleaning of the range.

Assessment

Post Assessment

A. Direction: Supply the missing word or group of words to make the sentence
complete.
1.______ is a great natural cleaning product as well as a disinfectant and
deodorizer.

2. Borax is much stronger than __________.

3.______ it is a great scrubber and a kitchen disinfectant.

4. Baking soda is great as a ___________.

5. Disinfection is less effective than _________.

B. Write T if the statement is correct and F if the statement is wrong. Write your
answer on the space provided.

______1. Rusting is the result of keeping the equipment wet.

______2. Cleaning and maintenance of tools should be done periodically.

______3. Baking soda can be used as oven cleaner.

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______4. Vinegar can be used for cleaning the store, counter tops and floors.

______5. Use cool water to sterilize tools and equipment.

Additional Activities

Activity 3

Directions: Practice regular maintenance of tools and equipment in the shop and
at home using the required inspection report.

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ASSESSMENT: 1. What I Have Learned What I Know
A. A.1.TRUE
1. Vinegar 2.TRUE 1. E
2. Baking soda 3.TRUE 2. C
3. Sponge 4.FALSE 3. A
4. Cleaner 5.TRUE 4. B
5. Sterilization 5. D
B. 5 WAYS OF 6. PASTE
PREVENTIVE 7. SPONGE
B. MAINTENANCE FOR 8. DISINFECTANT
1.T CUTTING TOOLS. 9. TEA TREE OIL
10.BAKING SODA
2,T 1. Sharpen knives frequently
11.T
including retractable knives and
3,T 12.T
disinfect before use.
4.T 13.F
2. Replace knives if damaged or if 14.T
5.F they cannot otherwise be 15.T
maintained in sanitary condition. 16.T
17.T
3. Frequently inspect cutting
18.F
blades before and during
operation for damage, product 19.F
residue build up or cleaning 20.T
needs. 21.T
22.T
4. Remove the blades and clean 23.T
separately, and remaining parts
24.T
are disassembled (if
possible) and cleaned on regular 25.F
basis.
5. Store them in their designated
places.
Answer Key
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References

LO 2
. SEDP Series . Home Technology Food Management and Service pp.47,81-82

. Rojo,Cruz, and Duran Home Economics III pp.73

. htp //www,ehow.com/list
. http://www.australianfoodsafety.com.au/blog/2011/12

. http://www.commerce.wa.gov..au

. http://ezinearticles.com
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Disclaimer
The information presented in this self- learning module was developed by DEPED
SOCCSARGEN with the primary objective of preparing for and addressing the new
normal. Efforts have been made to ensure accuracy of data. This module is purely
for information and supplementary purposes. 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. 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