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TECHNOLOGY and LIVELIHOOD

EDUCATION

BREAD and PASTRY PRODUCTION

Store Tools and Equipment and
Their Basic Preventive Maintenance
MODULE 5

Department of Education ● Republic of the Philippines

 What I Know

Let us determine how much you already know about basic preventive
maintenance and storing of tools and equipment.

Activity: True or False?

Directions:
A. Read each statement below carefully. Write True if you think
the statement is correct and write FALSE if you think the
statement is not correct.
B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

_______1. Disinfecting your kitchen on a regular basis should be an essential

part of your housekeeping routine.

_______2.DO NOT take out anything which is not useful.

_______3. Effective cleaning must occur after sanitizing.

_______4. Wash all used baking tools immediately after using.

_______5. Proper cleaning and sanitizing is essential to producing high
quality, safe baked products.

_______6. Frequently used items should be stored in faraway place.

_______7. Natural disinfectants made at home can also be effective at
kitchen cleaning.

_______8. Knives should be stored with sharp edges up and handled down.

_______9. Preventive maintenance of kitchen tools and equipment was done

to improve equipment efficiency.

_______10. Stocked bake wares (Baking pans, baking sheets) by size and
type.

_______11. Preventive maintenance saves you money by reducing

equipment breakdowns and improving operating performance.

_______12. Hang measuring tools. So, it’s easier to find the right quantity.

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_______13. Maintaining a clean work environment is critical in preventing
foodborne illness.

_______14. Store knives in a safe place where their blades won’t come in
contact with potentially damaging surfaces.

_______15. Preventive maintenance plan for your kitchen will keep it

running smoothly.

What’s In

If you misuse cooking tools and equipment, you could burn, cut or injure
yourself in some other way, ruin the food, damage the tools and equipment
and make a mess. So, before you use a tool be sure to check its condition
which can cause harm to yourself or others around you.

Activity: Arrange and Fill Me in!

Directions:

A. Arrange the jumbled letters of the tools and equipment in

Activity A: Box A first column, use their corresponding
B. Do what is asked in Activity B: Box B.
C. Write the answers in your TLE Bread and Pastry Production
activity notebook.

Activity A: Box A
Use to slide under food like burgers, cookies or
1. S __ A T __ LA pancakes
Ideal for scraping the last bit of batter or dough out
2. R__ BB __ R SC__AP__R of a pan

3. ME__SUR__N__ C__P Measure dry ingredients

Mix ingredients together in
4. MI__XI__ __ B__W__
Shape and flatten dough
5. R__LL__N__ P__N

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 Directions: Select three tools from Box A. Give descriptions with their
conditions that we can identify them as Functional or Non-Functional.

Activity B: Box B
Baking Tools and Functional Non-Functional
Equipment
Example: Baking pan Well-shaped Deformed
1.
2.
3.

What’s New
The longevity of the life span of tools and equipment depends on
how you take good care of them. So, it is very important that the tools and
equipment are cared and stored properly.

Activity 1: LET ME KNOW!

Directions: Below are pictures of proper ways in storing and safe

keeping of kitchen tools. Write at least 2 observations
for each picture in your TLE Bread and Pastry
Production activity notebook.

_______ 1.

Source: https://i.pinimg.com/originals/f8/a6/40/f8a6405917465e793e3ae0cd93ef4ad9.jpg

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 ________ 2.

Source:https://www.gbnfreepik.com/premium-photo/knife-scissor-kitchen-utensil-wood-block-
whitebackground_7460763.htm#page=1&query=knife%20storage&position=18

What is it?

Cleaning and sanitizing are the two common methods of killing or

preventing the growth of microorganisms which causes a number of diseases
in humans and also spoil the food. Therefore, it is beneficial to kill or prevent
their growth to minimize their harmful effects. As a general rule, everything
that has had direct contact with food needs to be cleaned and sanitized.

Cleaning and Sanitizing the Kitchen

a) Cleaning means removing dirt from food preparation surfaces in the

kitchen. Surfaces can be counters, cutting boards, dishes, knives,
utensils, pots and pans.
Cleaning steps:
1. Scrape any food debris into a bin before cleaning and
sanitizing tools and equipment.
2. Fill your sink with warm to hot water and an antibacterial
detergent.

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 3. Use a clean sponge or brush to scrub each item thoroughly,
making sure to remove all bits of food and getting into all the
little, hard-to reach areas.
4. Either leave to air dry or use a dish cloth, which should be
cleaned with a quality detergent, to ensure you’re properly
cleaning and sanitizing kitchen tools and equipment.
b) Sanitizing means the reduction of germs to a safe level so illness is
unlikely to occur. Sanitizing is performed after cleaning. Unclean
surfaces will reduce the effectiveness of sanitizing. All surfaces that
come into contact with food must be cleaned and sanitized regularly.
Sanitizing steps:
1. Put your utensils in a large pan, covering them fully in water.
Carefully bring the water to the boil, putting a lid on the pan,
for 5 minutes. Remove the lid and wait for the water to stop
boiling before removing the utensils with prongs.
2. Another method for cleaning and sanitizing kitchen utensils is
to combine a tablespoon of bleach with a gallon of water,
leaving your tools to soak before rinsing them thoroughly with
hot water.

Essential Kitchen Cleaning Materials and their Uses

These tools will keep your kitchen clean and shiny. Having certain
items on hand will ensure you are prepared to cook and clean properly.

1. Rubber Gloves It is used to protect your skin from the chemicals.

You can always choose a reusable or disposable
glove and wear them during the kitchen cleaning
process.

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2. Scrubbing pad A pad, having a soft, sponge-like side and a more
abrasive side, used to wash up.

It can work on cast iron cookware, stainless steel

pots, ceramic dishes and plastic without damaging
or nicking the surface.

3. Scrub brush A brush with hard bristles for heavy cleaning.

A long-handled scrub brush, as well as thin bottle
brushes, makes quick work of dirty items with
narrow openings.

4. Plastic scraper A tool that has a small handle and a metal or plastic
blade and can be used for scraping a particular
surface clean.

The thin piece of pointed plastic works on enamel

or non-stick cookware without causing nicks and
dings.

5. Fine steel wool An abrasive material composed of long fine steel

shavings and used especially for scouring and
burnishing.

Scrub stovetop grates, oven floors and some

baking pans. It will quickly take off baked-on food
that attaches itself to burners and other oven items.

Before disinfecting a floor, it’s always best to use a

broom, or a dustpan and brush, to sweep up any
loose dust and dirt.

6. Broom
7. Mop & Bucket Use these to disinfect kitchen floors.
Look for a mop that has a removable head for easy
cleaning.
Mops come in both sponge and string varieties:
sponges are good for tiled floors, as they can get
into the grooves of the grout, but string mops are
better for tackling corners.

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 8. Microfiber Cloths It is essential for cleaning worktops and cooker
tops.
Never be tempted to use paper towels or other
cloths that can disintegrate – you will just give
yourself more work!

9. Dish cloth It can whisk away dry crumbs and is absorbent

enough to mop up spills in one fell swoop.
A stack of thin, lightweight, non-terry cloth towels
can also be ideal for quick handwashing, buffing a
serving platter and swiping up drops of sauce or oil
spills.

10. Spray Bottle If you have decided to try making your own natural
disinfectant from vinegar, it’s handy to have an
empty spray bottle to put it in. This means you can
make up a large batch in one go and keep it in your
kitchen cleaning cupboard until next time.

After carefully maintaining hygienically clean surfaces in your kitchen,

it’s essential to keep any kitchen utensils, dishes and equipment clean too, to
prevent them from becoming a source of bacteria that could contaminate your
food and cause food poisoning. Disinfecting kills germs on surface or objects.
It works by using chemicals to kill germs on surface or objects which can
lower the risk of spreading infection.
Disinfectant is a chemical substance that is used to kill harmful germs
and bacteria.

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 Types and Uses of Disinfectant
1. Bleach It is an excellent disinfectant, and one that can
be used in different areas of your kitchen – like
floor, countertops, or the kitchen sink. However,
when using bleach, it’s important to make sure
that you follow the directions on the label and
work in a well-ventilated space.

2. Disinfectant Sprays Liquid sprays are very convenient when it comes

to cleaning the kitchen. These sprays are often
multipurpose spray and can be used on a variety
of surfaces, from cupboard handles to cooker
tops.

3. Floor Cleaners Liquid disinfectants or bleach can be diluted with

warm water to create floor cleaners capable of
cutting through food residues, greasy stains, and
all the dust and dirt accumulated from foot traffic.

Natural Disinfectants for the Kitchen

Natural disinfectants made at home can also be effective at kitchen
cleaning – just be sure to test them on a small area first to check there is no
adverse reaction. If you’d like to give the natural option a try, here are some
cleaning products that will help you get the job done?
1. Vinegar ❖ Vinegar is renowned for being an excellent all round
cleaner because its high acidity levels mean that
most germs simply cannot survive when they come
into close contact.
❖ Depending on the surface material, you can use
white or distilled vinegar straight from the bottle for
a quick wipe down or dilute it with a little warm water.
❖ Don’t worry, the smell will fade once the vinegar has
dried – but if it is proving too much, simply add a few
drops of natural oils, such as lavender, lemon or
orange, into the mix beforehand.

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2. Lemon ❖ The acidity of lemons means that they are excellent
kitchen cleaners and great at killing germs.
❖ For work surfaces, cooker tops, and sinks, slice a
lemon in half and sprinkle with baking soda – use
this as a scrubber to banish ground-in dirt.
3. Baking soda ❖ It is an alkaline substance. When it mixes with an
acid, it alters the pH level.

❖ It is great to scrub your bath and kitchen with.

❖ Hot water (4 parts) can be mixed with 1/4 part of

vinegar and two tablespoons of baking soda. Use
this solution to clean and disinfect your kitchen or
house. You can also add few drops of essential oil
and juice of a lemon.

Cleaning and Sanitizing Procedures for Baking Tools and Equipment

There are a few options you have when it comes to cleaning agents.
What you can use depends on the type of equipment you have and the
surfaces with which it comes in contact.
1. Detergents Detergents should be used for cleaning table surfaces and
equipment. Since detergent penetrates quickly and softens
the surface, it makes the cleaning process easier.

2.Solvent Cleaners Use solvent cleaners for equipment and surfaces touched
by grease or where grease is burned on. These solvents
are also called degreasers. Remember that lingering grease
could be a health hazard.

3. Acid Cleaners Acid cleaners take care of mineral deposits when

detergents cannot do the job. Sometimes mineral deposits
will form in equipment that touches water, such as washing
machines and steam tables.

4. Abrasive Cleaners If the food equipment has creases and hard-to-reach

places, you might need to use an abrasive cleaner. These
cleaners help take care of heavy accumulations and might

even disinfect.

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 Sanitizing Procedures

If you are dealing with food equipment, cleaning is not enough. You
also need to sanitize after you have cleaned the surface. This is because if
the equipment has food residue on it, the residue can react with chemicals
during the sanitation process.

Sanitizing can be accomplished by using chemicals, heat, or radiation.

You should know, however, that although radiation is an option, it is rarely
used in food handling sanitizing procedures.

Heat Sanitizing

There are three ways to use heat to sanitize food equipment: steam,
hot water, and hot air. Hot water is the most typical method used in
restaurants. Sanitizing food equipment using heat will depend on the size of
the equipment. For larger equipment, you might need to resort to hot air or
steam.

Chemical Sanitizing

Common chemicals used to sanitize include chlorine, iodine, and

ammonium. The concentration, temperature, and contact time have to be
precise to ensure that harmful bacteria are killed and equipment is ready to
use safely again.

Methods of Cleaning and Sanitizing Baking Tools and Equipment

Include:
• Disassembling. Remove all parts, blades, handles, screens and glass
or plastic inserts. Wash each with a food-safe disinfectant and dry
before reassembling.
• Immersion. For cookware, utensils, appliance inserts and other items
that are covered in a layer of grime, immersing them in a bath of
sanitizing solution can make them easier to clean. The sanitizer, such
as diluted bleach or straight vinegar, can lift stubborn food bits or thin
layers of bacteria that are beginning to colonize.

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 • Sterilizing. Place smaller items in a large pan of boiling water and add
a food-safe sanitizer that will not introduce dangerous vapors into the
air. Items can also be steamed in a dishwasher or in a colander over a
larger pot of boiling water.
Sanitizing Baking Tools and Equipment
1. Remove detachable parts, such as blades, plastic or wooden handles,
and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy
water.
Use a brush, if necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a
sanitizing solution. Sanitizing solution can be prepared by mixing 1
tablespoon unscented chlorine bleach in 1 gallon of warm (not hot)
water. Hot water causes the bleach to dissipate, weakening the solution.
5. Air-dry the dishes in a clean and sanitized dish rack. Using a dishtowel
could recontaminate the dishes.

Preventive Maintenance Technique and Procedure

Baking tools and equipment are not only expensive investments, but
they are also the ones that can cause the greatest inconvenience when they
stop working. However, with regular maintenance, you can help your
appliances not only last longer, but also operate more efficiently. Here's what
you need to know about preventive maintenance for baking tools and
equipment.

What Is Preventive Maintenance?

Preventive maintenance is the regular, routine maintenance of your

kitchen tools and equipment, performed by a fully manufacturer trained and
qualified personnel. This routine activity is specifically designed to improve
equipment efficiency, identify and resolve any issues, reduce the likelihood of
equipment breakdowns and prolong equipment life.

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 Basic steps in developing a Preventive Maintenance Program:
1. Gather data and create a master list of tools and equipment in the
kitchen.
2. Identify maintenance tasks for each item.
3. Consider the manufacturer’s recommendations, equipment history, and
past experiences.
4. Tasks could include inspecting, monitoring, lubricating, and replacing
parts. A comprehensive program includes condition monitoring (actions
that detect failures) and predictive maintenance (actions that prevent
failures).
5. Determine the frequency of each task.

Preventive Maintenance Plan for Your Kitchen

This will keep your kitchen running smoothly and give you a heads-up
as to when parts need replacing and when major repairs might be necessary.
The first step is to clean everything thoroughly. Cleaning is not only for health
and aesthetic reasons, but it helps to prevent fires and maintains the
efficiency of your equipment.
Check with your equipment manufacturer for their recommended
schedule for deep cleaning.
Cleaning the Electric Hand Mixer

1) Unplug the hand mixer from the wall before cleaning.

⮚ If you leave it plugged in and turned on, you risk
electrocuting yourself or causing serious damage
to the motor of the mixer.

2) Remove mixing blades, kneading paddles and other

attachments from the mixer and wash those
separately with soap and water.

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3) Wipe the outside of the hand mixer with a damp cloth
that has been dipped in soapy water. For harder stains,
lightly scrub the outside of the mixer with a dry cloth.

4) Make sure to wring out the washcloth or sponge

thoroughly before wiping the mixer to avoid getting
water into the mixers motor.

5) Wipe it down with a clean dry rag.

Cleaning the Gas Range

1) Getting started.

Turn off the gas.

Unplug the range.

Make sure that the oven is off and cool.

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2) Range top.
Remove the burner heads and caps.

Using a non-abrasive sponge, wash

them well with dish soap and warm water.

If the dirt builds up is particularly bad,

leave them to soak for 20 to 30 minutes.

3) Shelving.
Next, remove the shelves from the oven
and soak them in warm, soapy water.

Meanwhile, use a scourer to scrub the

oven racks clean. Turn them halfway through to
make sure that they are clean on both sides.
Rinse with warm water and set aside to dry.

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4) Inside the Oven.
Take a damp sponge and wipe the
inside of the oven.

Scrub vigorously the oven

corners with an old toothbrush
with the bristles having
previously been soaked in either oven
cleaner or bicarbonate of soda.

5) Enamel baking trays.

Place them in a sink full of hot water and

washing-up liquid.

Scrub the grease away with a scourer

and pat dry.

6. Glass door.
Grease and oil can be tackled with a
solution of hot water and oven cleaner.

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 Tools are Cleaned in Accordance with Standard Procedures

NOTE: When cleaning your knives make sure you are guided by your parents
or guardian.
Knives
1) Always use knives for their intended purpose.
2) Keep your knives sharp at all times.
3) Wash knives by hand after each use, and never leave them soaking in
dishwater (doing so can dull the blades and cause handles made of
wood or other organic materials to deteriorate much more quickly).
4) Wipe stainless steel blades with dishwashing liquid and warm water,
rinse well, and dry immediately and thoroughly with a paper towel.
5) Store knives in a safe place where their blades won’t come in contact
with potentially damaging surfaces. The ideal solution is a wooden knife
block, which you can keep on your counter for easy access; look for one
with horizontal slits (or insert knives into vertical slits with the sharp edge
facing upward).
Plastic and Rubber Items
1) While silicone-rubber cooking implements (spatulas, measuring cups,
baking sheet liners) are capable of withstanding high temperatures,
ordinary plastic and rubber utensils and containers can melt or crack
quickly if they’re exposed to intense heat or even sunlight, so keep them
at room temperature and away from strong natural light.
2) Some plastic and rubber cooking tools are dishwasher-safe; consult the
manufacturer’s instructions to determine whether your specific items
are. If not, stick with gentle cleansers and pads, and fight stains with a
paste made from baking soda and water and applied with a sponge.
3) To deodorize, crumple a piece of newspaper inside the container and
seal the container overnight.

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 STORING AND LABELLING OF TOOLS AND EQUIPMENT
1. Categorize your items. Store tools and equipment according to
their functions and uses.

2. Keep labels facing out, boxes lined up and bowls stacked in order
of size.

3. Labelling ensures you know where to find the tools you need to do
the job well and efficiently.

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 Importance of proper storage of tools and equipment

1. It is very important to store tools and equipment properly to prevent

from getting damaged and lost
2. Accidents can be prevented if the tools are placed in a proper area.
3. Storing your tools properly makes them easy to find when needed.
4. It ensures that tools are always in good condition.
5. It saves money and effort from replacing lost and damaged tools.

Baking Tools and Equipment Maintenance

1. After using mixing bowls, spatulas, measuring spoons and cups and
mixer accessories put in a tub of warm water and add a small
amount of dishwasher detergent to soften the burnt food.
2. After baking, soak used baking pans in water with dish washing
solution to soften the burnt food.
3. Put back the electric mixers and other electronic equipment to their
designated storage spaces.
4. Before operating the equipment, be sure to read and follow the
manufacturer guidelines as outlined in your equipment manual.
5. Some equipment needs hot water to clean properly and others
require dish soap to clean, you should know which one to use and
how much of it.

Proper Storage of Tools and Equipment

1. Imagine it has a glass door on it and everyone is going to see what's

inside from your cabinets.
2. Take out the tools in the cabinet which are not useful.
3. Wash all used baking tools immediately after using.
4. Dry all baking tools and equipment by air or wipe with a dry
dishcloth. Make sure, all knives, spoons, forks, and ladles are dry
before storing.
5. Store all tools and equipment in their designated places.
6. Frequently used items should be stored in accessible place.
7. Electrical cords should be gathered to prevent entanglement.
8. Knives should be stored with sharp edge down and handle up.
9. Hang measuring tools so it’s easier to find the right quantity.
10. Stacked baked wares (baking pans, baking sheets) by size and
type.

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11. Labeling the tools storage can help to improve safety as well as
organization and even efficiency.
12. The areas where you store the tools and equipment should be dry and
organized.

What’s More

Activity 1: SHARE ME!

Directions:
A. Enumerate at least three tools/equipment or appliances you
have at home and share how you disinfect each. Use the
format below in presenting your work.
B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

Tools/ Equipment Disinfectants used

Example: Mixing bowl (glass) 2 T chlorine bleach/ galloon of hot water
1.

2.

3.

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 Activity 2: GIVE MY IMPORTANCE!

Directions:
A. Fill in the blanks to complete the statements. Choose
your answers inside the word pool.
B. Write the answers in your TLE Bread and Pastry
Production activity notebook.

Damage Take-out Stored Soaked Down, up

Down, side

1. It is very important to store tools and equipment properly to prevent

from getting ____________ and lost.
2. ______________ the tools in the cabinet which are not useful.
3. Frequently used items should be ___________ in accessible place.
4. After baking, ____________ used baking pans in water with dish
washing solution to soften the burnt food.
5. Knives should be stored with sharp edges and handles _________.

What I Have Learned

Regular maintenance of equipment is an important and necessary

activity. The term ‘maintenance’ covers many activities including
inspection, testing, measurement, replacement, and adjustment, and is
carried out in all workplaces. It has a vital role to play in reducing the risk
associated with some workplace hazards and providing safer and
healthier working conditions.

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 Activity 1 A: KEEP ME LONGER!
Directions:
. A. Have a look at the picture. Choose at least five baking
tools or equipment that you know. Then, describe what
you have done so that these will last longer and
function better.
B. Write the answers in your TLE Bread and Pastry
Production activity notebook.

https://www.indiamart.com/radha-krishan-sons/bakery-tools-and-equipment.html

Baking Tools and Equipment Preventive Maintenance

Example: Rolling pin Dried properly before storing to prevent the water
from settling into the wood.
1.

2.

3.

4.

5.

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 Activity 1 B: STORE ME PROPERLY!

Directions: A. Enumerate the importance of proper storage of tools

and equipment.
B. Write the answers in your TLE Bread and Pastry
Production activity notebook.

1. ______
2. ______
3. ______
4.
5.

What I Can Do

Activity: GROUP US!

Directions:
A. Inside the box are different tools and equipment. Categorize
them according to their kinds and uses. Write them under
their respective storage.
B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

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 STORAGE

1.
2.
3.

STORAGE

1.
2.
3.
4.
5.

STORAGE

1.

2.

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 Assessment

Let us determine how much you already know about checking

condition of tools and equipment. Take this test. Write your answers in your
TLE notebook.

A. Multiple Choice

Directions: A. Read and analyze each statement and question carefully.

B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

1. These are the methods of cleaning and sanitizing kitchen tools and
equipment.
A. Disassembling, Immersion, Sterilizing
B. Sterilizing, Disassembling, Immersion
C. Disassembling, Sterilizing, Immersion
D. Sterilizing, Immersion, Disassembling

2. The two common methods of killing or preventing

the growth of microorganisms which causes a number of diseases in
humans and also spoil the food are
A. Immersion, Sterilizing.
B. Sterilizing, Disassembling.
C. Sterilizing, Immersion.
D. Cleaning, Sanitizing.

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3. It is an excellent disinfectant, and one that can be used in different areas
of your kitchen – like floor, countertops, or the kitchen sink
A. Baking Soda
B. Borax
C. Bleach
D. Vinegar

4. It is renowned for being an excellent all-round cleaner, particularly for

the kitchen, because its high acidity levels mean that most germs simply
cannot survive when they come into close contact.

A. Lemon
B. Water
C. Vinegar
D. Baking Soda

5. This is used as a scrubber to banish ground-in dirt for work surfaces,

cooker tops, and sinks, slice a lemon in half and sprinkle with A. Slice
A Lemon In Half And Sprinkle With Salt
B. Slice A Lemon in Half and Sprinkle with Detergent
C. Slice A Lemon in Half and Sprinkle with Baking Soda
D. Slice A Lemon in Half and Sprinkle with Sugar

6. These are commonly used for small spills and work-surface

maintenance rather than for full clean-ups.
A. Mop
B. Surface Wipes
C. Cloth
D. Rag

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7. Microorganisms may be removed during the cleaning process, however
cleaning is not intended to destroy microorganisms, is required for this
purpose.
A. Cleaning
B. Disinfecting
C. Sanitizing
D. Immersing

8. Remove any blades or other attachments. What equipment does this

task apply? A. Refrigerator
B. Gas Range
C. Electric Mixer
D. Oven

9. It means removing dirt from food preparation surfaces in the kitchen.

A. Sterilizing
B. Sanitizing
C. Cleaning
D. Disinfecting

10.The first step in cleaning electric a hand mixer is .

A. Unplug the hand mixer from the wall before cleaning
B. Wipe it down with a clean dry rag
C. Remove mixing blades, kneading paddles
D. Make sure to wring out the washcloth

11.Preventive maintenance of kitchen tools and equipment was done for

the following reason EXCEPT: A. Improve equipment efficiency
B. Increase the likelihood of equipment breakdowns
C. Prolong equipment life
D. Identify and resolve any issues

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12.Maintenance tasks could include any of the following EXCEPT:
A. Inspecting
B. Monitoring
C. Lubricating
D. Using the same parts

13.This can dull the blades of a knife and cause handles made of wood or
other organic materials to deteriorate much more quickly.
A. Soaking in dishwater
B. Soaking in liquid detergent
C. Soaking in bleach solution
D. Soaking in vinegar

14.It melts or cracks quickly if they’re exposed to intense heat or even

sunlight.
A. Ordinary plastic and rubber utensils
B. Silicone Utensils
C. Glass Utensils
D. Wooden Utensils

15.Actions that prevent failures.

A. Predictive maintenance
B. Preventive maintenance
C. Preventative maintenance
D. Maintenance

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 Additional Activities

Activity: Design and Post!

Directions: Make a poster - slogan on basic preventive maintenance using

short size bond paper, pencil, coloring materials, marking pen

and ruler. Refer to the criteria given to be guided of the activity

PERFORMANCE SCORE CARD

CRITERIA RATING SCORE

Creatively and neatly done showing much relevance to 5

the given topic

Creatively done and neat enough with relevance to 4

given topic the

Creatively ne and neat enough but no to 3

do given relevance the
topic
Simply and neat enough but not so relevant to 2
done given the
topic
Poorly with erasures and irrelevant to the give 1
done n
topic

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 30
What I Can Do
Measuring
Assessment
1.Measuring Cup 1.A
2.Measuring Glass 2.D
3.Weighing Scale 3.C
4.C
Mixing 5.C
1. Mixing Bowl 6.B
2. Rubber Scraper 7.C
3. Wire Whisk 8.C
4. Electric Mixer 9.C
5. Wooden Spoon 10.A
11.B
Baking 12.D
What I Have Learned 1. Cookie Sheet 13.A
Activity A 2. Round Pan 14.A
15.B
1. spatula
2. whisk
3. pastry brush
4. hand mixer
5. baking fans What New
Activity B Answers may vary
It is very important to store tools
and equipment properly to prevent
from getting damaged and lost
Accidents can be prevented if the What I Know
What’s In 1.TRUE
tools are placed in a proper area. Bread 2.FALSE
Storing your tools properly makes Activity A 3.FALSE
them easy to find when needed. 1. spatula 4.TRUE
It ensures that tools are always in 2. rubber scraper 5. TRUE
good condition. 3. measuring cup 6.FALSE
It saves money and effort from 4. mixing bowl 7. TRUE
replacing lost and damaged tools. 5. rolling pin 8.FALSE
9.TRUE
Activity B 10. TRUE
1. measuring cup 11. TRUE
2. spatula 12. TRUE
3. rubber scraper 13. TRUE
14. TRUE
15. TRUE
Answer Key