WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHNICAL VOCATIONAL EDUCATION GRADE

FOOD TRADES 7
I
LEARNING QUARTER

MODULE WEEK 3-4

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 0

 MODULE IN FOOD TRADES
GRADE 7
QUARTER I
WEEK 3-4
DAY 11-20
Use and Maintain Kitchen Tools and
Equipment
(Storing and Stacking of
Kitchen Tools and Equipment)

Development Team

Writer: Reynabeth C. Sadang

Editor: Princess Khey E. Agbayani
Reviewer: Myla Gracia A. Ramos
Layout Artists: Jeanette Rose L. Llacuna Gladys D. Abalos
Bryll B. Atienza
Management Team: Vilma D. Eda Joye D. Madalipay
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 1

 What I Need To Know

This module is especially crafted with focus on the different activities that will
assess your level in terms of skills and knowledge with the expectation to demonstrate
through the learning materials the skills, knowledge and attitudes on cleaning and
maintain and maintaining kitchen, food preparation, and storage areas in commercial
cookery or catering operations. After going through the discussions and different
tasks/activities, you are expected to attain the following:

Most Essential Learning Competencies (MELC)

1. Utilize appropriate kitchen tools, equipment, and paraphernalia
2. Maintain appropriate kitchen tools, equipment, and paraphernalia

Content Standard:
The learners demonstrate an understanding of the use and maintenance of equipment
in cookery.

Performance Standard:
The learners independently use and maintain tools, equipment, and materials
in cookery according to standard operating procedures.

Objectives:

1. Clean and sanitize kitchen tools and equipment following manufacturer’s

instructions. Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures and maintain kitchen tools, equipment and work
areas.
2. Store or stack safely cleaned equipment and utensils in their designated place.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 2

 What I Know

PRE-TEST

I. TRUE or FALSE

Directions: Write the word TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answers on a separate sheet of paper.

1. Label storage cabinet for ease of locating.

2. Store knives with sharp edge up.
3. Make sure that the areas used for storing equipment are clean and dry.
4. Have a designated place for each kind of tool.
5. Do not overcrowd storage area.
6. Secure electrical cords to prevent entanglement.
7. At all times, metal equipment cannot be stacked on one another.
8. Put frequently used item far from the point of use.
9. Cutting board should be stored horizontally to avoid moisture collection.
10. Dry then wash properly before storing.

What’s In

In our past lesson, you have learned about Maintaining Kitchen Tools,
Equipment, and Paraphernalia. Let us have a review.

1. What are the 3 methods of using heat to sanitize surfaces?

2. What are the categories of cleaning agents?
3. What are the 3 factors that must be considered when using chemicals to sanitize
surfaces?

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 3

 What’s New

Definition of Terms
Contamination- refers to the presence of minor and unwanted constituents
(contaminants) in material, physical body, natural environment, workplace, etc.
Defective- having faults or incomplete
Stack- a case compose of several rows of shelves
Exterminate- to destroy totally
Infestation- the state of being infested as with parasites or vermin
Filth- anything that is dirty
Inventory- an itemized list
Microorganism- a living thing that is too small and can be seen only through a
microscope.
Disinfectant- a substance used to destroy germs and diseases
Kitchen- a room especially set apart and containing the necessary utensils for cooking
food.
Sanitizer- a chemical agent used for cleansing and sanitizing surfaces of tools and
equipment.
Utensil- an instrument or tool used in a household especially in the kitchen
Storage- a space for keeping something
Linen- a household article made from linen or other cloth.
Sanitation- reduction of contamination with foreign matters including
microorganisms to level harmless to health.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 4

 CLEANING, SANITIZING, AND
LESSON
STORING TOOLS AND
3 EQUIPMENT

WHAT IS THE LESSON ABOUT?

The lesson deals on how to clean and sanitize kitchen equipment and
utensils using prescribed chemicals for sanitizing. It also discusses the proper use and
storage of equipment according to instructions.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. Apply cleanliness and sanitation of kitchen tools and equipment;
2. Perform assembling and disassembling of cleaning equipment; and
3. Apply proper storage of kitchen tools and equipment.

CLEANLINESS plays a vital role especially in the kitchen where foods are
prepared and cooked. In order to avoid contamination, you must practice sanitation
especially on the equipment and utensils to be used.
GOOD HOUSEKEEPING PRACTICES
1. Have a clean kitchen. Plan and implement a program of regular cleaning of the
refrigerator and range, the light fixture, windows, cupboards, doors, counters, work
spaces, the walls and floors. Clean the drains, sink, range, cooking surfaces, and the
floor on daily basis. Remove all the foods, grease and dirt from the range each time it is
used. Clean refrigerator at regular interval as recommended by the manufacturer.
2. Eliminate the possible breeding places of flies. Screen the house and use effective
insecticides and fly swatters whenever necessary.
3. Exterminate rodents. Do not leave food and dirty dishes on the table and sink to prevent
rodents from multiplying. Keep all foods likely to be eaten by rats in rodent-proof
containers.
4. Prevent and control insect infestation. They will create filth and infestation. Always keep
sink and areas around including floor clean. Dry after the evening meals.
5. Store garbage in a can with a tight fitting lid until it is collected. Keep a gallon can or
plastic container lined with plastic bag for daily kitchen waste. Dispose after evening meal
to a regular garbage can outside the kitchen.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 5

 EQUIPMENT SANITATION PROCEDURES
1. RANGE
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and opening hinges.
c. When it cools, wash top of range.
d. Clean oven by removing grates, scraping off food deposits, washing and drying.
e. Keep burners clean. Gas burners can be soaked and scrubbed with steel brush
while electric burners should be cleaned with a brush or with a damp cloth.
f. Before replacing, rub with oil-damped cloth.

2. DISHWASHING MACHINE
a. Remove strainer pans, wash and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the washer and rinse arms and remove foreign particles.
d. Wash tables and top of machine.
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. SLICERS
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean.
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

PROPER DISHWASHING TECHNIQUES

1. Remove large scraps with a rubber scraper.
2. Rinse or soak pans and other utensils used. Soak those with sugar, syrup, fats
and cooked or uncooked starches in hot water.
3. Stack the dishes in the proper order namely: glassware, silverware, chinaware,
and utensils. Stack them to the right of the sink so that work progresses from right
to left.
4. Wash the glassware. Soap each piece individually and rinse in hot water.
5. Wash the silverware. Soak them in a pan and remove the dirt with a plastic
scourer before soaping. Soap each piece individually and rinse in hot water.
6. Wash the chinaware. Scrape and rinse each dish. Soap and rinse dishes in hot
water at 66oC (150oF) above.
7. Wash the utensils. Scour all pans until completely clean. Use ammonia to
remove fat. Soap each piece and rinse in hot water at 66oC (150oF) or above.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 6

.
Manual Dishwashing

Procedures

1. Scrape and pre-rinse – The purpose is to keep the wash water cleaner.
2. Wash – Use warm water at 110oF – 120oF and a good detergent. Scrub well with a
brush to remove all traces of left over and grease.
3. Rinse – Use clean warm water to rinse off detergent. Change the water frequently
or use running water.
4. Sanitize - Place utensils in a rack and immerse in hot water at 170oF for 30 scrubs.
(A gas or electric heating element is needed to hold water at this temperature.)
5. Drain and air-dry – Do not towel, dry the dishes. This may contaminate utensils.

Mechanical Dishwashing

1. Scrape and pre-rinse.

2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperature at 180oF for machine that sanitize by heat and 140oF
for machine that sanitize by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch surfaces that come in contact with food.
REFRIGERATOR
1. Wipe up spilled foods immediately.
2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly.
4. Flush drains weekly.

SINK AND DRAINS

1. Keep outlet screened at all times.
2. Flush daily with 1 gallon of solution, made up of strong solution soda (4oz. to
2gallons of water).
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow.
5. Replace washers immediately on leaking faucets.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 7

Steps in Washing Dishes

1.) Prepare. Wear rubber gloves if you have dry

hands or other skin problem. If you are wearing
long sleeves, roll them up or put them under the
gloves. Wear aprons too.

2.) Scrape all the large pieces of food on the dishes

and place it in a compost bin or garbage can.

3.) Stack the dishes in the proper order namely:

glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work
progresses from right to left.

4.) Fill up the sink with water and add a

considerable amount of detergent. The hotter
the water, the better its sanitizing and grease-
cutting properties but use tolerable heat (66oC -
150oF) or above so as not to scald yourself. Use
rubber gloves.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 8

 5.) Wash the lightest soiled items first. Start with
glasses, cups, and flatware. Soap each piece
individually and rinse in hot water.

6.) Wash plates, bowls, and serving dishes.

Remember to scrape these items before washing.
Soap each piece gently and individually and rinse
in hot water. Remember to keep an eye when you
should change the dishwashing water.

7.) Wash pots and pans last. Soak them first.

Wash the pans thoroughly and don’t forget to clean
the bottoms. If anything was burnt or overcooked
on pots or casserole dishes, put a little extra soap
and water in it and let it stand while you wash the
other dishes. Take note that any oil residue left will
lead to burnt food during the next cooking session.

8.) Lay your dishes out on a rack to air-dry or wipe

them clean with a towel.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 9

 9.) There should be no visible matter and no
"greasy" feel. Run a hand over the dish to ensure
that they are thoroughly cleaned. If there are still
some grease remaining, consider rewashing the
item.

10.) Rinse out brush and sponge, and allow to

dry. Sterilize your equipment often using boiling
water with bleach. When a sponge or brush starts
to smell unpleasant, throw it away.

11.) Wipe down the sink and your tools. Wipe

down the sink, dish drainer, and dishpan. Any rags,
dish cloths, or sponges need to be left out to air
dry, or thrown into the washing machine.
Remember to replace sponges and rags
frequently.

How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board?

The kitchen cutting board gets used a lot and this means that it gets exposed
to bacteria often. Hence, proper cleaning of the cutting board is essential to your
health. Whether you use a wood or a plastic cutting board, you should clean and
sanitize it after every use.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 10

Cleaning the Cutting Board
After you used the cutting board for slicing,
dicing, or chopping all kinds of neat goodies, use a
metal scraper or spatula to scrape away remaining bits
and pieces of food. Throw the scrapings into the
garbage disposal, garbage receptacle, or trash bin.
Scrub the board with hot, soapy water thoroughly. If
your dishwasher reaches a temperature of at least
165°F, then you can probably place a high-density
plastic cutting board into the dishwasher. Moreover, if your dishwasher has an
antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it by hand. Then,
allow the board to air dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following procedure:
wet the stained area with water and sprinkle it with salt and allow the salt to sit
undisturbed for twenty-four hours. Rinse the salt from the cutting board with clean
water. Using the salt and clean water, create a paste. Use a clean nylon scrubbing
sponge or a clean toothbrush to scour or scrub the paste on the stained area of the
cutting board. Rinse the area clean with fresh water. Repeat the procedure to
guarantee that you have removed all of the stain. Rinse the board clean. Scrub the
cutting board with hot, soapy water and rinse with clean water. Allow it to air dry.

Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a diluted liquid
chlorine bleach solution. For this solution, combine one teaspoon of bleach to one
quart of water. Pour the solution onto the entire surface area of the board and allow it
to sit undisturbed for several minutes. Rinse the board clean with water. Allow it to air
dry or use a clean cloth to dry it. If you prefer, you may use a vinegar solution in place
of the bleach solution. Simply combine one part vinegar to five parts water. Use this
solution in the same manner as the one explained for the bleach solution.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 11

 What I Have Learned
Directions: Read the questions and answer briefly or do what it asks of you in a
separate sheet of paper.
1. Why is it important to clean sanitize and store equipment properly?
2. Differentiate the procedures involved in manual and mechanical dishwashing.
3. Enumerate good housekeeping practices to be observed to maintain cleanliness
And sanitation.

What’s New

Directions: Matching Type. Match the column A and column B. Write the letter of the
correct answer in a sheet of paper.
A B
1. It’s having faults or incomplete. A. stack
2. A case composed of several rows of shelves B. exterminate
3. Anything that is dirty. C. sanitizer
4. To destroy totally. D. utensil
5. A chemical agent used for cleansing and sanitizing E. inventory
6. It is the state of being infested as with F. storage
parasites or vermin. G. filth
7. A substance used to destroy germs and diseases. H. defective
8. A living thing that is too small and I. disinfectant
can be seen only through a microscope. J. infestation
9. It is an itemized list. K. microorganism
10. A space for keeping something.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 12

 LESSON PROPER STORAGE OF

4 TOOLS AND EQUIPMENT

The proper care and storage of tools and equipment are not only the concern
of the management but of the workers/ learners who use the tools and equipment.

What is It

Importance of proper storage of tools and equipment

1. It is an important factor for safety and health as well as good business.
2. Improves appearance of general-shop and construction areas.
3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at hand.
5. Teaches, workers/ learners for the principles of tool accountability.

Storage of Washed Utensils

1. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination.
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom
shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are non-toxic, smooth,
durable, and resistant in chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are
not acceptable but the use of a clean and removable towel for lining drawers are
acceptable.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 13

 What’s More

Pointers to follow in storing tools and equipment:

1. Have a designated place for each kind of tool.
2. Label storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
5. Store knives properly when not in use with the sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storage of dishes
and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not
overcrowded.
10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s easy
to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front
are facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what
you’ve done.
6. They should be stored in a clean dry place adequately protected against vermin and
other sources of contamination.
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and containers must be
covered or inverted whenever possible. Utensils must be stored on the bottom
shelves of open cabinets below the working top level.
9. Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable, and resistant to chipping.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 14

10. Drawers must be made of the same materials and kept clean. Full-lined drawers
are not acceptable but the use of a clean and removable towel for lining drawers is
acceptable.

Below are pictures showing proper storage and stacking of tools,

utensils and equipment.

Proper stacking of glassware, chinaware and silverware.

Stacking and storing of spices,

herbs and other condiments

Stacking and storing of spices,

herbs and other condiments

Storage of bottled and canned

food items and other
condiments

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 15

 STORAGE OF
EQUIPMENT, TOOLS
UTENSILS AND OTHER
IMPLEMENTS

Stacking and storage of

chinaware.

Source:
https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxzb2xz
MTIzNDU2fGd4OjYyYmRjZDAyNWM2YTc2ZTQ

What’s In

Storing the Cutting Board

Once the cutting board has completely dried, it is time to store it. Cutting boards
should be stored vertically or in an upright position. This helps to avoid moisture from
getting trapped underneath the board and the accumulation of dust or grime.

Methods of Cleaning Equipment

1. Foam – is used to increase the contact time of the chemical solutions to improve
cleaning with less mechanical force.

2. High Pressure – used to increase mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often used along with an increased
temperature to make soil removal more effective.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 16

 3. Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks and pipelines
of liquid process equipment. A chemical solution is circulated through a circuit of tanks
and or lines then returned to a central reservoir allowing the chemical solution to be
reused. Time, temperature, and mechanical force are manipulated to achieve
maximum cleaning.

4. Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts removed
for cleaning are placed in a circulation tank and cleaned using a heated
chemical solution and agitation.
5. Mechanical – normally involves the use of brush either by hand or a machine such as
a floor scrubber. Mechanical cleaning uses friction for food soil removal.

What’s More

Directions: True or False. Read the statements and write T if the statement is correct and F
if it is not on your answer sheet.

____________1. When not stored in closed cupboards or lockers, utensils and

containers shall be covered or inverted whenever practicable. Utensils shall be
stored on the bottom shelves of open cabinets below the working top level.
___________2.Washed utensils should be stored in a clean dry place adequately
protected against vermin and other sources of contamination.
___________3. Racks, trays and shelves shall be made of materials that are toxic,
smooth, durable, and resistant in chipping.
__________4.Cups, bowls, and glasses shall be placed horizontally for storage.
___________5.Drawers shall be made of the same materials and kept clean. Full-
lined drawers are not acceptable, but the use of a clean and removable towel for
lining drawers are acceptable.

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 What I Have Learned

Direction: Enumerate what is asked of you on your answer sheet.

1-5. Importance of proper storage of tools and equipment.
6-15. Pointers to follow in storing tools and equipment.

What I can do

Activity 1.
You are asked by your mother to properly store tools, utensils and equipment
in your own kitchen. Write down the steps to follow on your answer sheet.
Activity 2.
Write the steps to follow in stacking herbs and spices on your answer sheet.

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7 18

 Assessment

POST TEST

Direction: Read the items below and choose the correct answer. Write the letter of
your choice on your answer sheet.

1. It is a space for keeping tools and utensils.

A. kitchen B. oven
C. stack D. storage

2. It is the state of being infested as with parasites or vermin.

A. disinfectant B. exterminate
C. infestation D. sanitizer

3. It is a case composed of several rows of shelves.

A. kitchen B. oven
C. stack D. storage

4. It is a room especially set apart and contains necessary utensils for cooking.
A. bedroom B. dining room
C. kitchen D. living room

5. It is a chemical agent used for cleansing and sanitizing surfaces of an equipment.

A. disinfectant B. exterminate
C. infestation D. sanitizer

6. It is the reduction of contamination with foreign matters including microorganisms

to a level harmless to health.
A. disinfectant B. microorganism
C. sanitation D. sanitizer

7. Maria wants that all her tools in the kitchen must be germ-free. What must Maria
do? She needs to __________________ her tools properly.
A. cleaning B. repairing

C. sanitizing D. storing

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8. Cleaning/washing the ranges and other cooking equipment must be done ___.
A. daily B. every after usage

C. monthly D. weekly
9. Dennis is busy wiping away the dirt on his table and sweeping the floor, while Edgar
is concentrating on the washing the dishes. Dennis & Edgar are doing kitchen______.
A. cleaning B. repairing
C. sanitizing D. storing

10. It is a living thing that is too small that can only be seen through a microscope.
A. chemical B. heat

C. microorganism D. natural

TRUE or FALSE
Directions: Write the word TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answers on a separate sheet of paper.

1. Label storage cabinet for ease of locating.

2. Store knives with sharp edge up.
3. Make sure that the areas used for storing equipment are clean and dry.
4. Have a designated place for each kind of tool.
5. Do not overcrowd storage area.
6. Secure electrical cords to prevent entanglement.
7. At all times, metal equipment cannot be stacked on one another.
8. Put frequently used item far from the point of use.
9. Cutting board should be stored horizontally to avoid moisture collection.
10. Dry then wash properly before storing.

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21 TVE 7 Self-Learning Module MELCs-Aligned WBLS-OBE
I.
What I Know
PRE-TEST What’s More
1. True 6. True 1. T
2. False 7. False 2. T
3. True 8. False 3. F
4. True 9. False 4. F
5. True 10. True 5. T
What’s In
1. 1. steam POST TEST
1.2. hot water 1. C 6. C
1.3. hot air 2. C 7. C
2. 1. Abrasive cleaners 3. C 8. A
2.2. Acid cleaners 4. C 9. A
2.3. Detergents 5. D 10. C
2.4. Solvent cleaner
3.1. concentration 1. True 6. True
3.2. temperature 2. False 7. False
What’s New 3. True 8. False
1. H 6. J 4. True 9. False
2. A 7. I 5. True 10. True
3. G 8. K
4. B 9. E
5. C 10. F
1. Wooden Ladle 7. Peeler
2. Electric Mixer 8. Measuring Spoon
3. Pasta Server 9. Blender
4. Measuring Glass 10. Weighing Sale
Answer Key
References:

• SEDP Series. Home Technology Food Management and Service pp. 47

Rojo, Cruz, and Duran Home Economics III pp.73
• Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
• June Payne, Palacio, Monica Theis, Introduction to Food service, 128-130
• Mary Frey Ray. Evelyn Jones Lewis. Lesson Exploring Professional

https://commercialcooking:learning module
https://kitchentools.com
https://cleaning.agents.sanitizing

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

WBLS-OBE MELCs-Aligned Self-Learning Module TVE 7