Name: _______________________________________________ Year&Section: ________________________________

Subject: _________________________________ teacher/Instructor: _________________________________

Module No. ________________

PRETEST

Direction: Read the statements correctly. Encircle the letter of the correct answer.

1. You are given the task to clean the guest room. Bottles, caps and coins are scattered on
the carpeted floor. Given the following, which should you use to pick up the bottles, caps
and coins?

a. A whisk broom
b. A carpet sweeper
c. A vacuum
d. Bare hands

2. Which of the following is the most effective cleaning equipment in removing thick
accumulated dust on carpet?

a. Floor polisher
b. Carpet sweeper
c. Vacuum cleaner
d. Hard broom

3. After the rain, Sheila was assigned to wipe dry the glass walls outside the receiving room
which was accumulated drops of rain. Which is the best material for Sheila to use?

a. Towel cloth
b. Window and glass squeegees
c. Dusting clothes
d. Sponges

4. To be successful in doing the housekeeping tasks, the following should be considered

EXCEPT one of these. Which is the exception?

a. Proper handling of tool, materials and equipment

b. Full awareness of the manufacturer’s instruction in the use of tools and
equipment
c. Doing the assigned task without asking assistance at all
d. Recognize all tools, materials and equipment needed.

5. While Ralph was cleaning the guest room, he discovered cockroaches underneath the
beds and cabinets. Which chemical does he need to eradicate these?

a. Air freshener
b. Insecticides
c. Baygon
d. Methylated spirit

1
 6. Which instrument that is made of glass is used for measuring the body temperature?

a. Sphygmomanometer
b. Clinical thermometer
c. Stethoscope
d. Ear thermometer

7. Wanda is a caregiver to a 4 month old baby. She is going to give bath to the baby first hour
in the morning. What does she need for the comfort and safety of the baby while giving
her bath?

a. A big basin
b. Towel
c. Big bath tub
d. Soap

8. Which of the following is needed to prepare a puree for your patient?

a. Air pot
b. Rice cooker
c. Blender
d. Whisk

9. In ironing some fabrics, which is the most important thing to check before you proceed
to your work?

a. Pockets to check if there are things inside

b. Pleats to be followed
c. Labels of the garments to be followed
d. Manufacturer of the garments

10. Which of the following is NOT the proper way of operating blender?

a. Plug the blender first before putting the blender onto the base.
b. Choose the setting appropriate for the specific task.
c. Operate the blender in a flat, dry place.
d. Assemble all parts of the blender before operating it.

Direction: convert the following units of measurement into another unit of measurement.

11. 1 cup = _______________________ tablespoon

12. 1 tablespoon = ______________ tea
13. 1 galloon = ___________________ quartz
14. 1 pound = ____________________ ounces
15. 1 pint = _______________________ cups

Direction: encircle the letter of the correct answer.

16. In calculating pediatric dose to children who are two years old and above, what method
is advisable to use?

a. Young’s Rule
2
 b. Body Surface Area (BSA) Method
c. Fried’s Rule
d. Ear thermometer

17. To calculate dose when administering medicine, the caregiver should consider the
following EXCEPT one. Which is the exception?

a. Use calculator in solving calculations

b. Call a pharmacist to help
c. Always keep a record of patient’s weight in kilograms
d. Give the immediate medication because time is essence to save the patient

18. Which method in calculating pediatric dose is usually used by Physician since this is the
most accurate and safety method?

a. Body Surface Are (BSA) Method

b. Clark’s Rule
c. Young’s Rule
d. Fried’s Rule

19. Sheila is to administer pediatric oral drug to an infant who is two month old. Which best
tool should she use?

a. Tablespoon
b. Cup
c. Dropper
d. Spoon

20. Which is one of the best methods to calculate approximately pediatric dosage which uses
the weight of the child?

a. Body Surface Area (BSA) Method

b. Clark’s Rule
c. Young’s Rule
d. Fried’s Rule

21. In nursing homes and day care institutions, improper wiring and frayed cords are
sometimes not given due attention. This may pose danger to the sick person and
caregiver. What type of hazard is this?

a. Physical hazard
b. Biological hazard
c. Ergonomic hazard
d. Chemical hazard

22. The following are examples of Psychological Hazards EXCEPT one.

a. Verbal abuse from dissatisfied clients

b. Performing tasks that requires lifting heavy loads
c. Burn out
d. Unreasonable expectations from clients

3
23. Samantha is a caregiver in a home for the aged. She has three clients under her care. She
follows practical ways to prevent hazards and risks EXCEPT one. Which one?

a. She wears clean gown every client care.

b. She uses gloves in the workplace.
c. She wears mask and keep this for a week-use.
d. She washes her hands before administering medicine.

24. The caregiver is exposed to which kind of hazard if she is working with people or
infectious materials especially in nursing homes and hospitals?

a. Biological hazards
b. Ergonomic hazards
c. Physical hazards
d. Psychological hazards

25. The following are examples of Ergonomic Hazards EXCEPT one.

a. Too much bending and reaching

b. Standing for a long period of time
c. Pain in the shoulder
d. Repeating the same movements over and over

26. When you work with the hands of the patron or the client, the service referred to is
___________?

a. Nail care
b. Beauty care
c. Pedicure
d. Manicure

27. After application of the nail polish, excess of this was observed at the sides of the
fingernails. Which should you use to clean excess nail polish?

a. Nail file
b. Nail buffer
c. Orangewood stick
d. Fingernail clippers

28. You are about to apply nail polish to the client’s hand, however, you found out that your
nail polish has already thickened. What should you do?

a. Shake the bottle very well before using

b. Add few drops of nail bleach
c. Discard the nail polish
d. Add enough solvent

29. Which is colorless nail polish that is applied over colored polish to prevent enamel
chipping and promote longer wearing of nail polish?

a. Nail hardener
b. Top coat or sealer
4
 c. Base coat
d. Nail whitener

30. Which do you use to get or remove nail cosmetics from its container?

a. Orangewood stick
b. Nail file
c. Plastic spatula
d. Cuticle remover

31. Nilda is going to draft pattern of a pyjama. Which material does she need to mark line on
the fabric?

a. Ruler
b. Tailor’s chalk
c. Sewing gauge
d. Tape measure

32. Wearing garment with horizontal lines will make the body appear ____________?

a. Big and round

b. Short and wide
c. Big and small
d. Tall and skinny

33. What should you do to be able to get the exact waistline of the client?

a. Tell the client to stand straight.

b. Tell the client to wear a fitted garment.
c. Tie a string around the waistline as point of reference.
d. Take horizontal measurement first.

34. The measurement taken from the shoulder base neck to the bust point is the ___________?

a. Bust distance
b. Bust
c. Bust height
d. Shoulder

35. Which measurement is taken from the nape down to the desired length?

a. Length of shirt
b. Length of sleeve
c. Full bodice length
d. Bust height

36. Which drafting tool has two arms and with a 90 degree angles and is used to draw
perpendicular lines?

a. Meter stick or yard stick

b. L-square
c. Ruler
5
 d. Sewing gauge

37. Dinah is a slim figured lady. She wanted to buy a fabric for a party. She choose a fabric
with big horizontal lines to look bigger. What element of design did she consider?

a. Form
b. Line
c. Texture
d. Color

38. Sharon who is a fat lady always wears dark tone or deep-color clothes because of one
reason?

a. Her figure will appear smaller.

b. Her weight will be lighter.
c. Her body will appear sexy and attractive.
d. Her favorite color is dark.

39. Perla’s evening gown was simple bit it has huge flower at the left side of her waist line.
Which principle of design was considered here by Perla?

a. Rhythm
b. Emphasis
c. Harmony
d. Balance

40. Ebon brought a fabric for her mother’s birthday dress. She emphasized the color, the
shapes, lines, and texture which go along well with another. Which principle of design
was considered by Ebon?

a. Balance
b. Harmony
c. Emphasis
d. Rhythm

41. Daisy bought a black fabric or cloth for her Junior-Senior promenade evening gown. She
looked elegant during that night. Which element of design attracted the audience to her?

a. Texture
b. Color
c. Line
d. Form

42. Which basic element of handicraft is used as input to a production process for
transformation into the finished product?

a. Design
b. Fabric
c. Material
d. Techniques

6
43. Which term refers to the basic element of handicraft that shows the ides or arrangement
scheme exhibited into a drawing model, mold or pattern?

a. Design
b. Fabric
c. Material
d. Technique

44. “Yantok” is the Filipino term for ___________________________?

a. Rattan
b. Shell
c. Bamboo
d. Leather

45. Tacloban’s name was derived from bamboo baskets known as “taklub” or cover used by
early fisherman in ________________________?

a. Cooking fish
b. Drying fish
c. Catching fish
d. Preserving fish

46. Pinilian, Binakol, and Tiniri are some known types of weaving techniques that originated
in ________________.

a. Baguio
b. Abra
c. Tacloban
d. Romblon

47. I want to broil pork belly for dinner, I need to cook this ________________.

a. Over glowing fire

b. Before a glowing fire
c. Over a dry heat
d. Under a glowing fire

48. Merry is ready with her ingredients for ‘‘putong puti’’. She also has to get ready the double
boiler for ___________________________.

a. Boiling
b. Steaming
c. Stewing
d. Sauntering

49. Lechon is always present on the table in most fiesta celebration. This is cooked by _________.

a. Broiling
b. Roasting
c. Grilling
d. Braising
7
50. Marlon is getting ready to cooked battered chicken. He needs to cook the pieces of
chicken in hot deep fat. What is the process called?

a. Frying
b. Sauté
c. Fricassee
d. Stew

51. To soften beef bones for soup preparation, Jessa needs to cook this for a longer period of
time. The process is ______________.

a. Steaming
b. Boiling
c. Stewing
d. Sautéing

52. Kitchenware made of aluminum is best to use in cooking because of its favourable
characteristics EXCEPT one.

a. It is of lightweight.
b. It gives even heat during the cooking process.
c. It is less expensive.
d. It is made of soft metal and easy to dent.

53. Which type of cookware conducts heat slowly wand evenly and is good for baking dishes
and at the same time serves as serving dish on the table?

a. Heat-proof glass
b. Teflon
c. Aluminum
d. Stainless

54. Jessa cooked spaghetti. The last thing she did was shred cheese evenly on top of the
spaghetti serving dish. What kitchen tool did Jessa use?

a. Grater
b. Colander
c. Funnel
d. Flipper

55. Which is used to transfer a little food from the serving dish to the guest plate without
mess?

a. Scraper
b. Spatula
c. Teo-tined fork
d. Serving spoon

56. To hold cooked or broiled meat while slicing, what do you need?

a. Two-tined fork
8
 b. Food tong
c. Kitchen shears
d. Flipper

57. Which is a chamber or compartment used for baking, cooking, heating or drying?

a. Oven-toaster
b. Oven
c. Microwave
d. Skillet

58. It is easy to scrape carrots and cucumber with the use of a _____________________.

a. Vegetable peeler
b. Paring knife
c. French knife
d. Fruit salad knife

59. Which kitchen tools is used to level off when measuring dry ingredients?

a. Spatula
b. Rubber scraper
c. Kitchen knife
d. Spoon

60. Which is the most common method to sanitize kitchen surfaces?

a. By hot water
b. By steam
c. By hot air
d. By the use of detergent

61. The following are some of the basic rules of safety in the kitchen EXCEPT one.

a. Store knives in drawer.

b. Cook with loose clothes.
c. Wipe out spills immediately.
d. Cook without dangling jewelry.

62. Which is the best flour to use in baking cakes and cookies?

a. Wheat flour
b. Cake flour
c. Durum flour
d. All-purpose flour

63. Nena is going to bake biscuits for snacks. What kind of flour should Nena use?

a. Bread flour
b. Pastry flour
c. All-purpose flour
d. Whole-wheat flour
9
64. Water, a universal solvent, has the following attributes EXCEPT one.

a. It serves as dispersing agent for salt, yeast, and sugar.

b. It is necessary for the yeast fermentation and reproduction.
c. It adds flavor to the bake product.
d. It is responsible for the consistency of bread dough.

65. Which ingredient in baking stabilizes meringue and whipped cream?

a. Egg
b. Oil
c. Sugar
d. Yeast

66. What kind of sugar should you use in icing cakes, toppings, cream fillings, and dusting?

a. Brown sugar
b. White sugar
c. Confectioner sugar
d. Refined sugar

67. A recipe calls for salt as one of the ingredient. Which measuring tool will you use?

a. Measuring glass
b. Tablespoon
c. Measuring cup
d. Measuring spoon

68. Which baking utensil should you use in baking thin cake?

a. Muffin pan
b. Tube pan
c. Jelly roll pan
d. Loaf pan

69. Which of the following is the appropriate tool for measuring small bits of ingredients?

a. Measuring spoon
b. Weighing scale
c. Tablespoon
d. Measuring cup

70. Which type of oven when baking breads is placed directly on the floor of the oven. Not in
baking pans?

a. Rack oven
b. Deck oven
c. Mechanical oven
d. Convection oven

71. Which oven contains fans that circulate the air around and distribute heat rapidly?
10
 a. Rack oven
b. Mechanical oven
c. Deck oven
d. Convection oven

72. Olga is working in Santa Ana bakeshop. As required by the management, she practices
appropriate personal hygiene every day. Which one should NOT be followed by Olga?

a. Wear deodorant or antiperspirant every day.

b. Wear comfortable and clean clothes while at work-place.
c. Leave long hair hanging to appear attractive while at work.
d. Sport short nails since she is in food service.

73. A kitchen worker can keep the working area and laboratory by doing the following
EXCEPT one.

a. Provide waste container with cover in convenient place.

b. Sweep floors after every laboratory work.
c. Always comb hair at the food laboratory to look neat always.
d. Keep all cabinets close to prevent accident.

74. Ronan is one of the workers in a bakeshop. As a good worker, he does his duties and
responsibilities in accordance to his job description. Which of the following should Ronan
NOT do?

a. Wash gas range with soft cloth.

b. Soak top grids in water detergent.
c. Remove food particles on top of range by using sharp knife.
d. Grease must not be made to collect on range.

75. Which is NOT a good practice in the working area?

a. Keeping personal belongings in the working area.

b. Drying spilled water on the floor immediately.
c. Returning tools to its proper place.
d. Avoid sitting down on work tables.

76. The bakeshop industries need to take care of their staff or workers. The following are
some good practices given to workers EXCEPT one.

a. Staff are given meal breaks.

b. Give regular check-up for workers.
c. No day-off policy to give more income to workers.
d. Provide first aids in case of emergency.

77. Cuts are hazards to chefs and cooks. If Julius, a cook, is careful, which will he NOT do?

a. Use the correct knife for the job.

b. Use blunt knife to avoid cuts.
c. Work on clean and clear cutting board.
d. Always concentrate on the job.
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78. Burns and steam scalds are painful and take time to heal. Of the following, what should
you avoid to prevent burns?

a. Pour boiling water away from your body.

b. Touch a direct flame, it does not cause burn.
c. Boil water with correct kitchen equipment.
d. Use pot holder in holding hot objects.

79. When lifting heavy objects in the kitchen, correct practices should be in mind to avoid
accidents. There are recommended practices in lifting heavy objects. Which one is not a
good practice?

a. Lift objects that you are comfortable with.

b. Follow correct positions in lifting heavy objects.
c. Drag heavy objects to make it easier.
d. Keep back straight in lifting heavy object.

80. To prevent fire accidents, the following are good practices in the kitchen except one.

a. Clean the hoods as often as needed.

b. Fire extinguishers are located in strategic places.
c. In frying, fats are not left for too long.
d. After cooking, close the gas tank regulator before the gas range knob.

81. What government agency is mandated by Republic Act 8749 or the Philippine Clean Air
Act of 1999 to act as overall lead agency to prepare a National Air quality Status Report,
and issues Rules and Regulations in the implementation of the Act?

a. Department of Environment and Natural Resources (DENR)

b. Department of Science and Technology (DOST)
c. Department of Trade and Industry (DTI)
d. Department of Education (DepEd)

12
 Learning Outcomes:
1. Explain the concepts, principles and philosophy of Home economics
2. Outline the milestone of home Economics
3. Discuss the importance of Home Economics in the lives of people and community
4. Identify major changes in the community brought about by Home Economics
5. Demonstrate interest in the different H.E specializations and the job opportunities
they bring to individuals.

Home Economics (HE) is the profession and field of study that deals with the economics
and management of the home and community. Home economics is a field of formal study
including such topics as consumer education, institutional management, interior design, home
furnishing, cleaning, handicrafts, sewing, clothing and textiles, cooking, nutrition, food
preservation, hygiene, child development, and family relationships. It prepares students for
homemaking or professional careers.

As a prospective teacher in Home Economics, this Chapter will give you a review about
the subject as one of the areas in the technical-vocational track specifically in the junior and
Senior High. For those who have not taken the course in high school, this course will give you a
complete overview of HE and be able to appreciate the importance it brings to the lives of future
homemakers in the future.

This Chapter includes the concepts, principles, and philosophy of home economics, its
importance in the lives of people, the major changes brought about by home economics, and the
different careers or job opportunities it brings to individuals.

In general, this Chapter will help you become an effective and efficient HE teachers with
the required competencies that you can share and transfer to the learners.

The Evolution of Home Economics

The history of Home Economics is attributed to Catherine Beecher (sister of Harriet

Beecher Stowe) who was the first to champion the economics of running a house. The two sisters

13
were both leaders in the middle of the 1800’s who talked about domestic science and valued
education especially for women.

Home Economics education started in the United States after the American Revolution.
The land grant colleges and universities established by the Morrill Act of 1862 were the first
institutions which provided a foundation for the growth of Home Economics education. This act
led to educate farm wives to run their households while their husbands were having taking
agricultural methods and processes. Programs for women were offered by Lowa, Kansas,
Nebraska, Illinois, Minnesota and Michigan. A number of woman graduated from these
institutions several years before the Lake Placid Conferences which eventually led to the home
economics movement.

The first Lake Placid Conference was held in 1889, however, there was not much
documentation done on the different activities.

Ellen Swallow Richards was the first woman started the Home Economics movements.
She was also the first woman to attend the Massachusetts of Technology and became the first
woman instructor in the same school. She was instrumental in getting her own space during the
World’s Fair in 1893 called the Rumford Kitchen. She refuses to participate in the kitchen’s
demonstration because she believed that nutrition was not only the women’s work, but
information for all.

For over 10 years, Ellen Richards and her contemporaries explored the latest in this line
of profession. It was their goal to form an education and scientific association as an important
component in fomalizing the profession.

The American Home Economic Association was formed in January 1909. It was until 1993
when a group of modern home economics met at Scottsdale, Arizona to include the course for
home economics in the new millennium. The Scottsdale Conference changed the name of the
American Home Economics to American Association of Family and Consumer Sciences.

Many colleges and universities used other names although been long before the
Scottsdale Conferences such titles as Human Sciences, Human Ecology, Consumer and Family
Sciences and many more were used. The use of different names contributed to the failure in the
move to have just one name to give recognition to the profession.

Home Economics is also known as Family and Consumer Sciences. It is taught in

secondary schools, colleges and universities, vocational school and in adult education enters,
where students include women and some men. In 1800s, Home Economics classes were intended
to prepare young women for their duties in the home. Classes were first in the United States,
Canada and Great Britain, followed by Latin America, Asia and Africa. International organizations
such as those associated with the United Nations have been involved is starting home economics
programs around the world.

The term Home Economics started in the 20th century amidst an increasing population of
a literate citizenry and the greater availability of printed materials that catalysed the
consumption of literature in homemaking. In 1862, the Morrill Act was passed which established
land-grant to states that were open to women and mandated to foster scientific theories and
techniques and modernized activities associated with home economics, such as cooking, laundry,
sewing, house cleaning, care of the sick, and sanitation. In the 19th century, courses in domestic
sciences were implemented. With the Lake Placid conferences in 1899. The activists called for the

14
teaching of Home Economics across the state. The American Home Economics Association was
formed among the conference participants and lobbied for the funding of research and teachings
of Home Economics.

The Smith-Hughes act mandated the importance of occupational preparation in the home
economics, thus in 1917 funding was provided. It was through this act that women’s role in home
and in the society was elevated. It was emphasized that the study of home economics should
prepare students for their effective discharge of duties in their respective homes and prepare
them for efficient administration of household affairs. In the early 1900s, home economic gained
popularity as a result of urbanization, industrialization, and immigration.

The Vocational Education Act of 1963 diminished the funding that the field had been
receiving from the Smith-Hughes Act. Funding was only to be provided for Home Economics
education that led to gainful employment. In the 1960s and 1970s, home economics came under
fire with changing societal norms for women at home and in the workplace. Many schools
dropped these programs and in some cases the educators of these profession were criticized for
their lack of sympathy towards modern feminism. However, home economics legitimately
created opportunities for women and greatly impacted American society, creating vocational and
economic opportunities for women and educating boys and men about domestic skills.

Catherine Beecher was one of the first to champion the economics of running a home. She
argued for the importance of domestic life and sought the application of scientific principles to
childbearing, cooking and housekeeping.

Also from the Beecher family was Harriet Beecher Stowe, an American abolitionist and
author and is the best known for her novel Uncle Tom’ Cabin 6. Both Catherine and Harriet were
leaders in mid-19th century North America in talking about domestic science. They came from a
very religious family that valued education especially for women.

The Morrill Act of 1862 propelled domestic science further ahead as land grant colleges
sought educate farm wives in running their households as their husbands were being educated
in agricultural methods and processes.

In the last decades of the 19th century, the land grant schools, along with the few private
institutions, established courses of instruction in what was generally called “Domestic Science”.

Late in the 19th century, Richards convened a group of contemporaries to discuss the
essence of domestic science and how the elements of this discipline would ultimately improve the
quality of life of many individuals and families. A home economics class was started in 1911 in
Toronto and was named as Oekology or the Science of right living or Euthenics, the science of
controllable environment. Ultimately, “Home Economics” was chosen as the official term in 1899.

Beginning in 1899, Richard along with Melvin Dewey and other educators and activists,
organized a series of annual gatherings that became known as the Lake Placid Conferences. The
educators worked tirelessly to elevate the discipline, which was to become home economics, to a
legitimate profession.

Conference participants formed the American Home Economics Associations (AHEA).

This organization effectively lobbied federal and state governments to provide funding for home
economic research and teaching, including adult education work through agricultural extension
services, leading to the rapid expansion of educational programs in 1908.

15
 1n 1993, American Home Economics Association was changed to American Association
of Family and Consumer sciences during Scottsdale Conference in Scottsdale, Arizona.

History of Home Economics in the Philippines

Home Economics in the Philippines is attributed to the late Dr. Helena Zoila Tirona
Benitez, who founded the Philippine Home Economics Association in 1948. This was a national
non-government organization composed of individuals, institutions, and organizations for the
purpose of improving Home economics education in the Philippines.

The history of Home Economics can be traced through theses significant changes or stages
of development:

1901 – American methods of instruction were ensure by bringing in hundreds of

American teachers called Thomasites. In 1901, vocational training in housekeeping and
household arts was made an important element of girl’s education in the Philippines.

1913 – Elvessa Ann Stewart, a graduate of the University of Nebraska, went to the
Philippines as a teacher in Home Economics.

1920 – Girls in grade 5 to 7 were required to devote 80 minutes a day to home economics
activities which included cooking, sewing, housekeeping, sanitation, home nursing, infant care,
food selection, embroidery, lacemaking.

1929 - Elvessa Ann Stewart became the Superintendent of Home Economics in the Bureau
of education in Manila.

1941 – Every secondary girl was required to have at least one year of home economics
before graduation. Required subjects included nutrition and child care. Teachers of Intermediate
Home Economics were required to be graduates of the Philippine Normal School or the equivalent
which required 3 years of study beyond secondary level.

For 20 years, domestic training had flourished in Filipino schools starting with sewing,
cooking and housekeeping.

Today, Home Economics continues to be practiced by professionals in many venues

including secondary teaching, college and university teaching and research and outreach through
cooperative extension programs. It has been given emphasis in the K-12 curriculum.

Societal Changes and Development Brought about by Home Economics

Curriculum development and changes relate to Home Economics education at all levels,
elementary through adult and professional, and in all aspects of the Home Economics program—
prevocational, home and family living, occupational, pre-professional, and teacher education. We
require comprehensive and detailed training for every important profession and career that
serve human life and well-being. Therefore, home management and nutrition science are very
important. It is evident that Home Economics education has many opportunities to develop a
visionary approach to education for sustainable development and for improving the quality of life
of every individual.

16
 Obesity has become the most common nutritional disorder in the industrialized world. It
is a major risk factor for the development of degenerative and chronic diseases and for the leading
causes of death in the western world. Poor eating habits and improper diet are notoriously
serious causes of disease. Careful detailed planning is important and, with this, home Economics
will make an important contribution to counteracting such a development. Home Economics as a
creative subject can allow for experimentation and the development of the critical judgement
relating to foods and meals. That way it can inspire students to use their skill outside school and
later in life. As a practical subject, the teaching of Home Economics encourages student to cook
and develop a sense of pleasure in work as well as good working habits, and to be conscious
consumers, allowing them to take responsibility for food and meals, both in recreation and in the
workplace and society. Teaching the subject will contribute to an awareness of what constitutes
a healthy lifestyle.

The Role of Home Economics Education in National Economy

Dr. Michelle Pinnock (2015), Director of the Ministry of Education, Youth and
Information’s western Regional Office said “home economics education continues to be an
important subject area that plays a critical role in nation building.” Speaking at the 22 nd Biennial
conference of the Caribbean Association of Home Economics Inc. at the Montego Bay Convention
Centre, Dr. Pinnock said “the subject area provides the knowledge, skills and attitude needed for
healthy family life and community living, which are regarded as integral for national
development”.

She pointed out how home economics education makes significant contribution to family
life and stability. “Home Economics exposes our students to the fundamental principles of
budgeting and financial management, home and resource management, health and nutrition to
name a few,” she added, noting that significant strides have been made in educating our people
about preparing foods within budget and eating a balanced diet.”

Pinnock pointed out that home economics education has matured into a range of offerings
which include home ecology, human and consumer sciences, family resource management,
clothing and textiles, home management, food safety, family life, food and nutrition.

She noted that the theme for the conference: “Future-Proofing Families for 21st Century
Living” is timely and implies a broader appreciation of the need to prepare persons to take care
of their families amid the challenges of contemporary living. “It calls upon us as innovators to
share strategy and best practices to minimize the effects of limited budget, increase in cost of
living, scarcity of goods, just to list a few. Home economists, you have the answer for successful
living in the future so please take the lead,” she said. She further urged educators to continue to
celebrate, to broadcast and to advocate for home economics to take it pride of place amongst
subjects as we prepare for a successful future.”

What is Home Economics?

Home Economics is a field of study that is primarily concerned with strengthening family
life and increasing productivity of individuals in the social economy. It synthesizes knowledge
from arts and science-based disciplines to improve manipulative skills, organizational skills and
social skill (James, 2003).

Home economics is a broad field of knowledge and services concerned with all phases of
family life. Lemchi (2001) also noted that Home Economics is a skill-oriented subject which is
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capable of equipping the individuals with basic skills and knowledge that will help them to be
self-reliant and thereby contribute to the social and economic development of the individual, the
family and the nation at large. Some of the careers open to Home Economics includes designing
clothes, clothing retailers, home services representative, food specialist, home economist in
journalism, nutrition and dietetics, family and child development, catering advertising, magazines
and public relation writing, television, publications, business and industry.

Home Economics is also a diversified field of knowledge that involves education and
research in many areas including food and nutrition, clothing and textiles, family life and human
development, household and institutional resource management and community health. This is a
course that has a greater role to play in poverty alleviation, a global phenomenon ravaging some
countries in the world.

When human and natural resources of a nation are not sufficiently developed, poverty
becomes the order of the day and the economic scenes will be eluded with various problems to
the extent that policy makers, practitioners and general public will be in a state of confusion,
(Ajekamo 2008).

Poverty reduction becomes the most difficult challenge facing the developing countries
and Home Economics has to help families of the world (Arogundade, Adebisi & Ogunro, 2011).
Home Economics should realize that they themselves should be producers of goods and services,
producers of saleable knowledge, attitudes in order to alleviate poverty.

Areas of Home Economics in the 19th Century

The Basic Education Curriculum has undergone several revisions including the subject
Home Economics. In the 19th century, Home Economics included cooking, child development,
education and community awareness, home management and design, sewing and textiles,
budgeting and economics, and health and hygiene. A review of the present curriculum will help
you assess if these areas are still included in Home Economics of the K-12 curriculum.

Cooking

Since food preparation was central to homemaking, cooking is one of the earliest
disciplines in Home Economics. Early home economics programs taught women how to
cook a balanced meal, and included food safety and preservation. Additionally, they
studied how to properly set the table and learned how to host meals, not only for their
immediate families, but for larger groups as well. This element of traditional economics
still exist today for both men and women in culinary schools, culinary programs for family
and consumer sciences students, and in nutrition degrees.

Child Development

In additional to cooking and nutrition, Home Economics students were taught

how to rear children. This includes learning about the stages of child development and
how to correctly respond to children at each stage. Today, students who study family and
consumer sciences still learn child development, which has become so significant that it
is, in many places, its own major.

Education and Community Awareness

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 Since women were considered as the first educators for their children, they taught
their children basic reading and math skills before they entered school. It was therefore
significant for them to understand how best to teach these skills. Education and
community awareness, which included moral and ethical lessons, were originally a part
of Home Economics education. Today, it has become so significant that elementary
education has branched into its own field of study – but one that is still dominated by
women.

Home Management and Design

Early women who studies Home Economics learned the elements of design in
order to better decorate and care for their homes. This area of study also included
cleaning and organization, which was significant because homemakers were expected to
keep the house clean and organized. Today, individuals who study family and consumer
sciences use these skills to enter design fields where they thrive as designers, decorators,
organization gurus and real estate staging experts.

Sewing and Textiles

Another of the earliest skills taught to Home Economics students was sewing.
Sewing was a significant part of lesson plans because many women sewed not only their
own clothes, but clothes for their own children. Additionally, this skill came in handy
when clothing needed mending. Because patterns requires certain types of materials, an
understanding of textiles was useful. This traditional area of Home Economics is still
relevant today as family and consumer science majors enter and thrive in fashion design
and merchandising fields.

Budgeting and Economics

In additional to cooking, home planning and sewing, Home Economics students

learned how to budget. Because women did all or most of the family shopping, they were
expected to understand how to spend wisely and make the most judicious use of available
funds. Today, this traditional element of home economics is still relevant in family and
consumer science programs as students learn to properly budget, balance and invest
income.

Health and Hygiene

In addition to caring for the home, students who studied Home Economics learned
how to properly care for sick family members. This include sanitation, keeping the sick
family member fed and quarantined, and at-home treatments foe common illnesses.
Today, some family and consumer science programs offer this information to students.

Areas of Home Economics in K-12 Curriculum

In the Technical-Vocational track of the K-12 curriculum, Home Economics has the
following areas of specialization:

1. Housekeeping
2. Caregiving

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 3. Beauty care
4. Cookery
5. Bread and Pastry
6. Dressmaking
7. Handicrafts

Separate discussion of these areas will be given in the succeeding Chapters.

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Exercise 1

Prepare a timeline for the history of home economics by representing the different events
that happened in a chronological order (chronological timeline). Consider the following elements.

Year

Event

Persons involved

Places where event happened

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 Learning Outcomes:
1. Demonstrate understanding of underlying concepts and principles of housekeeping
2. Recognize tools, utensils, materials in housekeeping
3. Follow procedures in doing household chores
4. Identify safety measures in doing household tasks.

Housekeeping is one of the areas in Home Economics which refers to the management of
duties and chores in running a household. This includes cleaning, cooking, home maintenance,
shopping, laundry and payment of house bills. Household member may perform these different
tasks, or the family may hire other persons to do these for them. The term may also refer to the
management of an office were employees stay for several hours of the day.

The individual who manages the household is referred to as housekeeper. In big

establishments, he/she may his/her domestic staff. Mrs. Beeton’s Book of Household
Management of the Victorian Era describes the housekeeper as “second in command in the house,
and except in large establishments, where there is a house steward, the housekeeper must
consider himself/herself as the immediate representative of her mistress.”

Housecleaning is the most important component of housekeeping. Disposing of rubbish,

cleaning of dirty surfaces, keeping off dust on surfaces and pieces of furniture, and doing
vacuuming. This is done to make the home look pleasing to the eye, smell better, safer and
comfortable to live in for all the dwellers.

The important areas of the house that must be cleaned and sanitized are the toilets and
bathrooms, urinals, lavatories and their accessories. These are the parts of the house which family
members body are in direct contact with.

Without cleaning the house or office, dusts form on surfaces, molds grow in wet areas,
lime scale may hardened in kitchenware and pipes, glasses may be blurry or stained, toilet may
turn smelly, and cobwebs accumulate.

Principles and Concepts of Housekeeping

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 Home and offices have important areas which should be given attention first and foremost
in cleanliness. Areas which have direct contact with our bodies such as toilets and bathrooms,
urinals and lavatories and their accessories need to be the cleanest part of the house.

For an effective and efficient housekeeping, amenities are considered and provided such
as towels, linens, beddings, glasses, tableware, pieces of furniture, appliances, and kitchen wares.
Cleaning equipment, tools, and supplies are also necessary to complete housekeeping needs.

Tools, Supplies and Materials Used in Housekeeping

Effective and efficient housekeeping depends on the cleaning equipment, tools and
supplies the household or office provides. Tools used in house cleaning are vacuum cleaners,
brooms, mops and sponges together with the cleaning product such as detergents, disinfectants,
and bleach. Accessories such as towels, linens and beddings will be discussed here too.

Cleaning and Sanitizing Equipment

Vacuum cleaner. This is used to remove dust particles specifically from

carpet surfaces and upholstered furniture. This can be also used in cleaning hard
surfaces.

Floor polisher. This is used to scrub floor, strip and polish hard floor
surfaces and also to polish vinyl, wood and parquet.

Carpet sweeper. This is used in picking up dirt and some

particles from the carpet.

Hydro-Vacuum or wet and dry vacuum. This is an all-purpose

vacuum used for absorbing water in flooded or wet surfaces and can also
be used for dry surface.

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 Carpet extractor. This is extended for dry foam shampooing of
carpets. Dirt that sticks to or penetrates into the layers of the carpets is
removed by using this.

Cart or trolley. It is used to stock cleaning supplies and

chemicals in order to make cleaning faster and easier.

Cleaning Tools

Tools and equipment need to be checked and maintained before and after each use to
prolong their life span. Proper care includes a regular check-up specifically their wiring to avoid
breakdown and prevent untoward accident. This will also lessen the cost of maintenance.

Scouring pads. There are two colors, the green and white pad.
Green is used for scrubbing roughly dirty surface. White is used for
cleaning painted surfaces, marble, porcelain and mirrors.

Dusting clothes. These are used to wipe or dust

wooden and painted parts. These can be towel-clothe like.

Polishing clothe. It is made of soft cloth used to polish

metal surfaces in kitchen and in bathrooms and other parts of the
house made of metal.

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 Cleaning broom. It is used for sweeping the floor. Some made of hard
materials that can be used to remove cobwebs from ceiling.

Mop with mop handle. It is used for mopping the floor.

This has to be wet usually to remove stains on the floor. This will
also be used dry to wipe or dry wet floor to avoid accident.

Floor and window squeegees. These are used to remove

excessive water from the surface and corners especially glass
surfaces. These speed up the drying process of the surface.

Toilet bowl brush. This is used for cleaning toilet

bowls. It is provided with plastic or wooden handle for
ease in reaching hidden parts of the bowl.

Sponges. These are made of soft materials used to clean

fine surfaces.

Trash bags. These are used as linings for garbage containers to

prevent the wet garbage from penetrating directly to the container.

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 Tongs. These are used for picking up dirt on the floor and
cigarette butts from the ashtrays.

Cleaning tools and materials are very important in doing housekeeping tasks. To attain
quality standards, adequate and appropriate tools to be used are necessary. Moreover, it is
necessary to observe proper handling of these tools. Full awareness of the manufacturer’s
instruction and asking the assistance of your classmates or teachers enable you to do the assigned
task effectively and efficiently.

Cleaning Chemicals

In addition to cleaning tools and materials, a housekeeper also needs to use some cleaning
chemicals. Some of these are wood polish, insecticides, methylated spirit, air freshener, and
muriatic acid. These chemicals are toxic, so outmost care should be observed in using or handling
these solutions. Highly combustible chemicals should never be used near fire or flame. Before
using them, read the instruction very well. When not sure on how to use this, ask for the assistance
of those knowledgeable individuals around to avoid possible accident or wastage. The following
are some examples of cleaning chemicals.

Wood polish. This is used to polish or shine wood surfaces, leather

surfaces such as sofa and similar pieces of furniture.

Insecticides. This is used to fumigate or eliminate insects and

pests.

Methylated spirit. This is a chemical used to polish all glass

surfaces such as mirrors, windows and others.

Air freshener. This is used to spray guestrooms, comfort rooms, or any

area to give fresh smell or to remove foul odor from the room.

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 Muriatic acid. This is only appropriate for removing hard dirt
from cemented floor or similar surfaces. This must not be used in
cleaning toilet bowls since it is very strong and it can damage the tiles.

Safety Measures in Doing Household Task

Housekeeping is not only plain cleanliness. Keeping areas neat and orderly, keeping floors
free of slip and trip hazards, maintaining halls and hallways safe and clean, removing waste
materials from work areas and fire hazard places are some of the tasks to be considered.

Danger or risks can vary greatly. What is important is, whoever is to use a tool or piece of
equipment as required in his/her job, he/she has to do this with care. Employers need to orient
workers and provide all the necessary information to ensure safe use of tools. At the start, they
must see to it that workers have the appropriate qualifications to use intricate tools and
equipment. Orientation and training should be provided as much as possible to improve skills
and remind users of safety procedures.

The worker needs to handle materials in his/her daily function in the workplace. Handling
materials should not be taken for granted. Untoward incidents may happen if this is done
incorrectly.

An example of this is wearing gloves to prevent cuts and wearing safety shoes to prevent
injury to your feet from a dropped item. Sometimes, there are tasks which require you to carry
load. Consider some of this tips which the national Safety Council suggests:

1. Determine if you can carry a load comfortably; tip it on its side.

2. Ask for help if the load is too heavy or bulky for one person. Check first if there are nails,
splinters, rough strapping or rough edges.
3. Lift the load correctly.
4. See to it that your footing is solid.
5. Position your back with no curving or slouching.
6. Your body must be center of your feet.
7. Get a good grasp of the object and pull it close to you. Lift it with your legs and not with
your back.
8. Move your feet to turn; don’t twist your back.
9. Don’t attempt to carry a big or heavy load.

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 Learning Outcomes:
1. Recognize caregiving tools, materials and equipment
2. Perform calculations in administering medicine to the patient
3. Discuss occupational health and safety procedures in caregiving.

Caregiving is providing care and assistance to a person who may be ill, disabled, or needs
help with his/her day-to-day activities. This may also refer to providing for physical and
emotional needs of a family member or a friend at home. There are home for the aged which house
these people for an immediate care from qualified caregivers who are paid for their services.

A caregiver is a person who provides assistance to ant person who cannot live alone by
himself/herself due to some developmental, physical or psychological needs (Ilagan, 2013). The
services of a caregiver is important and that his/her services give assurance to the client that
he/she can still live a healthy life with his/her cooperation. It is necessary for the caregiver to
provide compassion and patience which is equally important to the skills and techniques he/she
must possess in caring for the client.

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 Learning Outcomes:
Identify caregiving tools, materials and equipment.

One of the most important task of a caregiver is to make sure that he/she can identify and
use the appropriate tools, materials and equipment and paraphernalia that are applicable to the
specific job. As a future caregiver, being well-versed with the different tools and equipment will
prepare you to be successful in the health care profession someday.

For Taking Vital Signs

BP Apparatus Aneroid (Sphygmomanometer). This is

mercury free aneroid unit which consist of a cuff that can be
applied with one hand for self-testing, a stethoscope that is built
or attached, and a bulb which inflates and deflates automatically
with the data displayed. It has an easy-to-read gauge with
functions in any position.

Stethoscope. This is an instrument used for listening to the action

or beating of the heart with a circular piece usually placed against the
chest with tube leading to earpiece.

Clinical thermometer. This is an instrument used for

measuring body temperature which is made of glass narrowing
above the bulb so that the mercury column stays in position even
when the instrument is removed from the body.

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For Cleaning, Washing and Ironing

Bottle sterilizer. This is used to sterilize bottles through boiling to

destroy microorganisms in containers like feeding bottles.

Baby bath tub. This is used for bathing infants

especially those who are not yet able to sit up on their own.
Some baby bath tubs are designed to allow the baby to recline
while keeping his head from out of the water.

Bedpan. This is usually made up of metal, glass or plastic used for

toileting of a bedridden patient. This can be used both for
urinary and fecal discharge.

Washing machine. It is an electric appliance used for

washing clothes and linen.

Flat iron or clothes iron. This is another appliance which is used

to iron or press clothes, draperies and other linen and used along with
ironing board.

Ironing board. This is a long, narrow padded board

with collapsible supporting legs and used as a working
surface in ironing clothes and other linen.

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For Meal Preparation

A caregiver must also have the knowledge and skills in preparing the food for his/her
client or person under his/her care. Meal preparation is very important as this affects the health
and nutrition of the person, especially the sick. Moreover, he/she must be familiar with the
appropriate tools and equipment used in food preparation.

Food processor. This is a multi-purpose tool which is used

for chopping, shredding and pureeing food ingredients.

Coffee maker. This is an electric countertop appliance which

brews coffee automatically.

Air pot or thermos. This is a storage vessel provided with

insulation material which keeps its contents hotter or cooler that
it’s surrounding for a longer period of time.

Blender. It is an electric kitchen or laboratory appliance

which is used to mix, make puree, or emulsify food and other
similar substances.

Electric can opener. It is a very useful device used in opening

canned goods with ease, accuracy and safety.

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 Knife. This is a cutting tool with an exposed cutting sharp
edge used to cut or slice vegetables, fruits, meat and other kinds of
food.

Kitchen shears. These are useful in opening food

packages, cutting tape or string of packed foods, or removing
tags or labels from items.

Chopping board. This is used for cutting or chopping

meat or vegetables and is made of flat wooden or plastic
board.

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 Learning Outcomes:
Perform calculations in administering medicine to the patient.

In this lesson you are expected to learn how to perform calculations related to
administering medicine to patients. You cannot afford to commit mistake here for that could
mean life or death to a patient.

Performing Calculations

It is not enough that a caregiver identifies all the tools and materials in caregiving. He/She
also has to learn how to administer medicines to the patient. It is very important that the right
amount of medicine is given to the patient. This is a great factor for the speedy recovery of the
sick. Conversion from one unit to one another when applicable in giving medicine must be a part
of the knowledge that the caregiver has to acquire.

The manner and system of measurement are part of our daily activities at home or in
school. In organizing our tasks, preparing our meals, we need to perform calculations to ensure
that we do not put our lives at stake.

A review of our mathematical skills is necessary especially in the safe administration of

medicines to our patients. The knowledge we have in ratio and proportion shall be very useful.

In administering the medicine, there are three measurement systems that are used in
pharmacology; the household measurement system, the metric system and the apothecary
system.

For patients who are only at home and not in hospital, the household measurement
system is usually used. Teaspoon, drops, ounces, cups, pints, quart, galloons, and pounds are
included as measurement used under the household measurement system.

The apothecary measurement system has weight measurements like dram, ounce, grain
(gr), scruple, and pound. The volume unis of measurement in the apothecary measurement
system are a fluid ounce, a pint, s minim, a fluid dram, a quart and a gallon.

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 UNIT OF MEASUREMENT APPROXIMATE EQUIVALENT (S)

1 teaspoon = 60 drops
1 teaspoon
1 teaspoon = 5 mL

1 tablespoon = 3 teaspoons
1 tablespoon
1 tablespoon = 15 mL

1 fluid ounce = 2 tablespoon

1 fluid ounce
1 fluid ounce = 30 mL

16 ounces = 1 pound
1 ounce (weight)
1 ounce = 30 g

UNIT OF MEASUREMENT APPROXIMATE EQUIVALENT (S)

1 cup = 8 ounces
1 cup 1 cup = 16 tablespoons
1 cup = 240 mL

1 pint = 2 cups
1 pint
1 pint = 480 mL

1 quart = 2 pints
1 quart
1 quart = 4 cups

1 gallon = 4 quarts
1 gallon 1 gallon = 8 pints
1 gallon = 3,785 mL

1 pound = 16 ounces
1 pound
1 pound = 480 grams

Calculating Pediatric Dosages for Oral Drugs

Application of the information in the previous lesson to be calculate the amount of

medicine to the patient will start here. Always follow the physician’s order and drug labels. The
methods of converting quantities from one unit of measurement to another. If not sure about the
tasks, always ask the assistance from somebody who may be senior to you.

In dealing with pediatric patient, bear in mind that children are completely different from
adults. An inaccurate dosage may harm the child.

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Administering Pediatric Oral Drugs

Tablets and capsules are hard to take by infants and young children, thus they are given
liquid medicine. In some cases where liquid medicines are not available, tablets may be crushed
and mixed with just a little water. If it is mixed in a large amount of water, the child may not be
able to finish the liquid and therefore the entire dosage is not taken.

Tools Used in Giving out Pediatric Oral Drugs

Cup……………………………………………………………………… advisable for children

Dropper……………………………………………………………….. Used for infant

Syringe………………………………………………………………… used for infants

Spoon with hollow handle…………………………………….. Used for toddlers

Methods to Calculate Pediatric Doses

 Body Surface Area (BSA) Method. This is also called the dosage-per-kilogram-of-
bodyweight method. Physicians usually use this because this is the most accurate and
safest method in calculating pediatric dose.
 Clark’s Rule. This method uses the weight of the child in calculating approximate dosage.
 Young’s Rule. This is applicable to children who are two years of age and above.
 Fried’s Rule. This is used to calculate doses for children who are two years and below.

Important Reminders in Calculating Doses:

 It is necessary to use calculator in solving equations.

 Verify from a drug handbook if in doubt, or call a pharmacist.
 Always keep a record of the patient’s weight in kilogram. This will keep you from weighing
the patient all the time.

Occupational health and safety is the campaign and maintenance of the well-being of workers
in every occupation. This is to provide a safe working environment to achieve an injury-free
workplace and a healthy atmosphere that protect every worker against illness. These healthy and
safety practices in effect, may also protect co-workers, family members, clients, and other
members of the community who are affected by the workplace environment.

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 Learning Outcomes:
1. Discuss the policies and practices of occupational health and safety.
2. Recognize hazards and risks in the workplace.
3. Identify practical ways to prevent hazards and risks in caregiving.

Hazards and Risks

Hazards is anything that may cause harm to individuals. Chemicals, electricity, open
drawers, and inadequate ventilation are some examples of this.

Risk is the possibility that somebody could be harmed by these chemicals, electricity,
open drawers, inadequate ventilation, and other hazards in the workplace and the indication of
how serious the harm can be.

Types of Hazards

1. Physical hazards – these are the most normal occurrences in the workplace and are
usually easy to detect. However, most of the time, this type of hazard is neglected due to
lack of knowledge of people who do not see situations as hazards.

Examples of physical hazards that a caregiver may be exposed to:

 Electrical hazards – in nursing homes and day care institutions, improper wiring
and frayed cords must be checked. Sometimes these are not given attention to and
may pose danger to the sick person and the caregiver.
 Endless noise in the nursing home is definitely a hazard especially to people who
are suffering from depression.
 Spills on floors is definitely a hazard to everyone. It is important that caregivers
should immediately wipe or mop spills on the floor to avoid accident.

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2. Biological hazards – the caregiver may be exposed to his type of hazard if he/she is
working with animals, people or infectious materials. Day care centers, hospitals, hotel
laundry, nursing homes, laboratories are places with biological hazards.

3. Ergonomic hazards – these occur when a caregiver’s nature of work, body position
and working conditions put pressure on his/her body. Caregivers do not immediately
notice the effect of these hazards on their bodies. At the start, it may only be sore muscles
but long term exposure to this type of hazard may cause musculoskeletal problems.

Examples of ergonomic hazards:

 Standing for long period of time.

 Too much bending and reaching.
 Performing tasks that require lifting heavy load.
 Holding body parts for long period of time.
 Awkward movements especially if they are repetitive.
 Repeating the same movements over and over.

Some of the effect of ergonomic hazards:

 Pain in the shoulders

 Back injury
 Too much impact on wrist and hands
 Numbness in some parts of the body
 Muscle cramps

4. Chemical hazards – when a worker or caregiver is exposed to any chemical

preparation in the workplace, then chemical hazards is present. Some chemicals may be
safe, but there are caregivers who are sensitive to solutions which may cause skin
irritation, illness or breathing problem.

Chemical hazards may cause lung disease, difficulty in breathing and allergy.

5. Psychological hazards – when a caregiver’s work environment becomes stressful or

demanding, psychological hazards will take occur. Caregivers may suffer depression,
anxiety, loss of confidence, loss of concentration at work, and deterioration of their
performance at work.

Caregivers may be exposed to these psychological hazards:

 Verbal abuse from dissatisfied clients

 Burn out, fatigue and on call duty
 Unreasonable expectations from patients or clients
 Unreasonable expectations from supervisors and management
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Recognizing Hazards and Risks in the Workplace

Caregivers have to know whether there are health and safety problems in their workplace.
Hazards and risks vary from one workplace to another. Work routines may be the same, but
hazards will defer depending on the type of the location of the building establishments, the
attitudes of the caregivers, clients, or employers. Hazards and risks can be prevented, however,
caregivers must be able to identify these in the work place.

Ways for caregivers to determine health and safety problems:

1. They should observe the workplace.

2. They have to examine complaints from their co-workers.
3. They should check accident records.
4. They should examine charts on results of inspections done by the employers or
private organizations.
5. They may use checklist and examine the workplace.
6. They may study reports or any other vital information about the nursing home.

Practical Ways to Prevent Hazards and Risks

 Have a closer look at the electricity. See to it that all electrical equipment you use are in
good condition. Check electrical cords and make sure they are not frayed. Use electrical
equipment with dry hands.
 Wear Personal Protective Equipment (PPE) properly. Wear gown longer than your
clothing. When removing the gown, try to avoid touching the outside portion since this is
considered contaminated. A caregiver should wear a clean gown every client care.
 Mask should be worn and must fit comfortably over the nose and mouth. A wet mask is
considered contaminated and should be disposed properly after use. A clean mask should
be used for every client contact.
 Gloves should be used when issue of contamination is present. It is a must for a caregiver
to use gloves especially when he/she has open wounds on the hands.

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 Learning Outcomes:
1. Recognize tools and materials used in nail care.
2. Use nail care tools and equipment appropriately.
3. Maintain and keep safe tools and equipment.
4. Follow policies in occupational health and safety.

Nail care is a service referring to cosmetic beauty treatment of fingernails and toenails
which can be done at home or in beauty salons. This service is availed of by both men and women.
Preparations of the guest starts with cleaning of the fingernails or toenails, giving massage to the
hands or feet, application of nail polish, and giving the final retouch.

Cleanliness of the workplace is a very important factor to prevent infection. For hygienic
purposes, tools and equipment need to be sterilized before using them. Health and safety
practices are given emphasis, as well as the risks and hazards to protect the lives of the workers
and the guests.

Nail care service may be manicure or pedicure. When working with the fingernails, the
term is manicure, and when working with toenails, the term is pedicure.

Tools. Materials and Equipment in nail Care

There are several tools and materials and equipment needed by the nail attendant. To
make her a successful performer, she has to familiarize herself with all of these tools and
materials in giving manicure or pedicure.

Tools/Implements of Nail Care

Tools are also referred to as implement. These are durable handheld materials and must
be sterilized after use with a client. There are times when these implements need to be disposed
especially when they do not perform well when used by the beauty attendant. They are the
following:

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 Nail file. This is used to shape the free edge of the nails to
smoothen them. This is usually made up pf metal.

Emery board. This is a wooden sand paper-like

material used to file soft and fragile nails. It has two sides,
one has fine texture and the other side is coarse.

Pusher. This is used to push back and

loosen dead cuticle. It is made of steel.

Nail clipper. This is used to trim or shorten fingernails

or toenails.

Cuticle nipper. It is used to trim excess cuticle

found at the base of the nails usually made of metal.

Buffer. It is a tool used to smoothen and polish the nails.

Nailbrush. It is used to brush the nails to cleanse the cuticle

or debris around it.
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 Orangewood stick. This is used to remove excess nail polish
around the nails. It is made of wood and is disposable.

Materials Needed in Nail Care

Materials are supplies used in giving manicure or pedicure which are disposed of after
use for each client. The following are the materials used in nail care:

Cotton. This is moistened with nail polish remover to

remove old nail polish. It is also used to wrap the pointed end of
the orangewood stick to remove excess nail polish under the edge
and around the nails.

Plastic spatula. This is used to get nails cosmetics from its

container.

Towels. This is used to dry the hands and nails of the client. These
comes in different sizes. The bigger ones is usually used in drying the feet
when giving pedicure and the smaller ones is towel for the hand.

Garbage bin/bag. This is a disposable bag or

receptacle where rubbish is thrown to keep the place clean
and free from clutters.

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Nail Cosmetics

There are several nail cosmetics a manicurist should be familiarize with. These come in
different brands and are contained in small bottles with different shapes. The correct application
of these is a must and care should be taken especially on clients who have allergies or sensitivities.

The following are the different nail cosmetics:

Nail polish remover. Commonly known as acetone. This is

used with cotton to remove old polish.

Nail polish solvent. This is used in thinning out nail polish

which already has become thicker in solution.

Cuticle remover. This is applied around the nails to soften

the cuticle before it has to be pushed and timed or removed.

Hand lotion/hand cream. This applied to hands

before applying the nail color to retain its moisture. Use of
hand lotion will prevent the hands from being dry, cracked
and wrinkled.

Nail bleach. This is used to remove yellow stains from the nails.

Nail whitener. This is applied to the free edge of the

nails to make it appear white.

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 Nail color. This cones in different colors. This is applied
over the fingernails or toenails to beautify and protect the nails.

Cuticle oil. It is used to lubricate the skin around the nail

surface.

Base coat. This serves as a base applied to the nails before nail color. It
prevents the enamel from chipping, thus gives a good quality grip of the enamel
to the surface of the nails.

Top coat/sealer. This is colorless and applied over colored nail polish.
The use of this will keep the polish longer in use before it starts to chip that
points to the need for another nail care service.

Liquid nail dry (quick dry). This is applied to dry the nail polish color
immediately and to prevent this from getting smeared.

Equipment in Nail Care

Nail care services need some equipment that is necessary to give satisfaction to the clients.
The term equipment includes permanent items that are durable and used for a longer period of
time until they wear out and need replacement.
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The following are the equipment used in nail care:

Disinfection container. This is a receptacle used to hold disinfectant

solution in which tools or object to be sanitized are immersed. It is provided
with cover to prevent the solution from being contaminated when not in use.

Manicure pillow. This is a hand cushion used by the client

to keep her hands steady and relaxed.

Finger bowl. It is a bowl that has a special shape for

soaking the client’s fingers in warm-soapy water or anti-
bacterial soap.

Sanitized wipe container. This is usually made of glass and

is used to hold clean absorbent cotton or lint-free wipes.

Supply tray. This is used to hold different

materials and tools used in nail care such as the nail
polish, cuticle remover, cotton balls container and other
needs.

Electric nail dryer. This is used to shorten the length of

time needed to complete dry the client’s nails after the application
of the nail polish. This is optional.

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Use of Nail Care Tools/Implement

This correct and proper way of handling nail care tools greatly contributes to the success
of the nail care service. Your client will trust you upon observing your confidence in handling
tools and equipment while giving her your services.

Nail clippers

Hold firmly the clippers with the cutting edges

downward between your thumb, index and middle finger. With
outmost care, press the nail clipper handles together to remove
the excess nail length and as desired by the client.

Nail file

With your dominant hand, hold firmly the nail fie

and position it under the free edge of the nails.
Supporting the hands of your other hand, slide then nail
file across the free edge of the center of the nail with one
stroke. Direction should be from the corner to the center
of the nails. Avoid filing the nail with back and forth
direction as this may cause splitting or breakage of the
nails. Care must be taken that you do not go deep into the
corners. Feel the free edges of the nails if there are rough
spots, bevel lightly by filing with downward stroke using
the fine side of the emery board.

Emery board

This is used in similar manner with the nail file.

Using the fine surface, bevel the rough surface of the nails
to smoothen it.

Cuticle nail pusher

Hold this in the same manner as you hold the

pencil while writing. Before pushing back the cuticle, the
cuticle has to be moistened first with the cuticle remover.
With the dull spade side, loosen the cuticle by pushing
back lightly and carefully against the side of the
fingernails.

45
Cuticle nipper

Pick up the cuticle nipper by the handle with the cutting

edges facing towards you. The bent tip of your index finger must
be on top of the shank. Position your thumb on the side of the
handle and the remaining fingers over the opposite handle.

Nail brush

Insert your ring finger in between the handle of the nail

brush. With a downward motion, brush the nails from the base to
the fingertips to clean the nails and fingers.

Nail buffer

Place the thumb and ring finger under the

handle of the buffer, while the index and the middle
fingers are on its top and the pinkie finger is on its
side. Smoothen the nails by using downward motion
form the base to the fingertips.

Orangewood stick

Hold the stick in the same way that you hold a pencil when you write. An orangewood
stick has the following multiple purposes:

1. To loosen cuticle. Slightly dip into solvent the cotton

tipped orangewood stick and work around the base of
the nail;
2. To clean under the free edge of the nail. Work from
the center toward each side. Care must be taken by
applying with gentle pressure to prevent live tissue at
the root of the nails from being injured.

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Maintenance and Safekeeping of Tools and Equipment

The manicurist has to take care of all the tools and equipment in nail care service. It is a
must to clean and disinfect all these after serving each client. It properly handle and maintained,
better performance is ensured and usage is prolonged. Checking the tools and equipment every
after use is necessary and immediate attention should be given to defective ones to prevent
further damage.

Maintenance and safekeeping of tools are very important and therefore checking the
conditions of these will contribute to the safety of both the client and the manicurist.

Ways of maintaining tools and equipment:

1. Sterilization. It is the process of destroying all microorganisms present in an

object or place.
2. Sanitation. It is the process of destroying some, not all microorganisms.

Manicurist needs to familiarize herself/himself with the disinfectant and antiseptic which
are needed to sterilize and sanitize tools and equipment in the beauty salon. But before the
process of disinfecting and sanitizing, preparation of the tools and equipment has to be
considered.

The manicurist has to bear in mind that tools or implements should not be used unless
these are effectively sanitized and sterilized. Potential diseases shall be prevented if this is done
strictly. Before starting the work, see to it that tools are organized in its place. A professional
manicurist always maintains a high standard of personal hygiene. The following will guide the
manicurist in the correct process of sanitizing and disinfecting:

Preparation of Equipment to be sanitized

1. Read the instruction/directions on the disinfectant and understand them very

well.
2. Measure and mix the required disinfectant following the direction.
3. Saturate a rag or cloth for cleaning with the disinfectant solution and wipe the
entire surface or area of equipment.
4. Wipe dry the surface area with paper towel or cleaning cloth.
5. Throw away used sanitizing solution and used towels.

Preparation of Metal Tools/Implements for Sterilization

1. Soak the tools in hot, soapy water solution to remove any waste, dirt or oil residue.
Rinse them thoroughly.
2. Soak the tools or implements in a 70% to 90% alcohol solution for 20 minutes.
3. Remove the tools/implements from the solution, wipe them dry, and place them
into a dry sterilizer.

Preparation of the Sanitizing Jar

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 1. Cleanse first the sanitizing jar with disinfectant. Wipe it dry.
2. Arrange the thin layer of sterile cotton at the bottom of the jar.
3. From the wet or dry sanitizer, remove the tools or implements and place them
into the sanitizing jar with handles up, except for the metal nail files.
4. With 70% to 90% alcohol solution, fill the jar enough solution to cover cutting
edges and tips of orangewood stick.

Keeping the Workplace Clean and Safe

1. Beauty salons must be in good sanitary condition. It must be well-lighted and well-
ventilated.
2. The salon premises should be free from rodents, vermin, flies, and other similar
insects.
3. Continuous running cold and hot water must be provided in all salon
establishments.
4. Washable and clean curtains are necessary including floor coverings which are
clean and free from the dust.
5. Hair trimmings from the floor must be kept at frequent intervals. Cotton and other
waste materials must be removed from the floor immediately and deposited in a
closed container or garbage bin.
6. The rest room should be well sanitized and provided with bathroom tissues and
other needs of the clients.

Things to Do After Manicure Services

1. Sanitize properly and keep all tools or implements ready for the next use.
2. Provide a separate trash bin for empty bottles and containers.
3. Store, arrange used cosmetic products and other chemicals in their proper place.
Label them properly.
4. Clean and sanitize finger bowls before using for the next patron or client.
5. Sterilize metal tools and instrument following proper sterilization procedure.
Store them in a clean dry place until the next use.
6. Dispose tools or implements which are made of porous materials such as nail files,
nail buffers, nail brushes and orangewood stick. Some of these are made of wood
and cannot be sterilized and therefore may harbour bacteria easily and may cause
disease to both the manicurist and the client.
7. Dispose properly waste materials in an enclosed waste container fitted with
polythene bag. Sanitize and disinfect garbage containers in a well-ventilated area
wearing protective gloves while doing this.
8. Dispose contaminated waste following the correct procedure as prescribed by the
local authorities.
9. Repair immediately any tool or equipment which are in poor condition. Otherwise
dispose of them properly for the safety of both the client and the manicurist

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Practice Occupational Health and Safety Procedures

Occupational Health and safety Procedures is a planned system of working to prevent

illness or injury where you work by recognizing hazards and risks. Health and safety are the
responsibility of all persons in the beauty service establishments. Hazard and risks must be
identified by the manicurist. Evaluate and control or eliminate the hazard or modify the risk that
it possess.

Common Hazards in the Beauty Salon

Several hazards are present in beauty salons and these needs outmost attention.
Some of these are identified here and what to do with these hazards are given below:

1. Electrical hazard
Electrical appliance used in the beauty salons can create serious health
and safety risks, especially in wet conditions. Using damage tools and equipment
poses great risk. Electrical shock can cause electrocution. Burns and injuries may
result from falls.
What to do? You need to ask the electrician to check all pieces of electrical
equipment in the salon or workplace. This can be done annually or as often as
possible.
2. Chemical hazard
Substances used and/or produced at work that are a potential harm to the
health and safety of people at work are hazardous. Skin irritation, asthma,
poisoning and cancer are some of the effects to the health of the workers.
What to do? This can be prevented through good ventilation which will
get rid of the fumes and chemical smell that builds up in a salon. It is advisable to
use appropriate personal protective equipment or clothing (PPE).
3. Fire hazard
Accident may happen like fire since the salon has its electrical appliances.
Lack of awareness on fire safety can harm persons in the workplace.
What to do? An emergency exit route should be provided and this must be
the easiest route that clients and staff can use to leave the building or salon safely.
4. Biological hazards
This is also known as biohazards. These refer to substances that pose
danger to living organisms, primarily the human being. These microorganisms
live on the skin and easily spread between clients and manicurist. Unwashed
hands, soiled equipment or contact with blood or body substances may cause the
transfer of the microorganism from one person to another.
What to do? Extra care must be taken into consideration and manicurist
should assume that all blood and other body substances are potential sources of
infection. Therefore sanitation and sterilization should always be the priority in
the salon.
5. Ergonomics

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 In the nail care service, manicurist/pedicurist uses repetitive movements
with force like filing and buffing the nails. Holding uncomfortable positions for a
long period of time causes musculoskeletal injuries to the manicurist.
What to do? In performing these tasks, always pay attention to proper
position of your body to prevent injuries such as back pain, neck, and wrist and
shoulder pain.

Personal Protective Equipment (PPE) at Work

Personal protective equipment refers to clothing equipment designed and worn by the
manicurists or salon workers to protect them from risk or injury or illness. Of course, this is only
considered as a control measure to minimize exposure risk. Other important safety measures are
of great factors that should always be considered.

Examples of personal protective equipment/clothing for salon workers are gloves,

eyewear, splash-proof apron, and protective mask.

Advantages of PPE at work:

1. Nails and skin are prevented from injury.

2. Potentially harmful chemicals to the skin are prevented from being absorbed.
Harmful chemicals may cause allergies, irritation or other related problems.
3. Wearing dust mask prevents the manicurist from breathing in lot of dust or
particles while filing or buffing nails.
4. Breathing in of air contaminated with chemical and/or biological agents is
prevented.

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 Learning Outcomes:
1. Demonstrate understanding of some principles and concepts dressmaking.
2. Identify sewing tools and equipment.
3. Locate different body points necessary in body measurement.
4. Identify important elements and principles of design.
5. Describe the basic techniques in drawing.
6. Perform basic maintenance and health and safety measures in sewing.

Dressmakers are indispensable in the society. All of us human being have to wear clothing
to cover and protect our bodies. People of different ages and status express themselves through
the clothes they wear. Demands of these are dictated with the change of fashion and trends.

Dressmaking is an industry that helps very much in the progress of one’s nation. Every
person in the community wears dress, blouse, pants, polo, and skirt, t-shirt to cover his or her
body. Belongingness in the group is another aspect why each person has to wear a dress, polo or
shirt, thus the need of garments industries for more dressmakers or tailors.

Dressmakers are needed to supply the demand of the populace not only in the Philippines
but throughout the world. In this chapter, you will appreciate the value of dressmakers in the
lives of individuals.

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 Learning Outcomes:
Identify dressmaking tools, materials and equipment.

What is Dressmaking?

The dictionary defines this as the art of sewing clothes and dresses like sewing a beautiful
dress rom a fabric. The individual who sews clothing for women is commonly called as
dressmakers. A dressmaker may also cater to the needs of men depending on her training, but
usually a tailor does the job. Men and women have different body shapes that call for different
techniques in pattern drafting, fabric cutting, designing and sewing. However, it is beneficial for
a dressmaker or tailor if he/she can sew clothes both for male and female.

Sewing Tools and Equipment

The dressmaker needs quality tools and equipment in sewing. Good performance is
important for long-lasting satisfaction of your costumers, hence, selection of your sewing
machine and sewing tools are important. The correct tools and equipment will make your work
lighter and easier. These tools and equipment are of different classification and will be discussed
in the succeeding section.

Classification of Sewing Tools and Materials

Measuring Tools

1. Measuring tape. This is also commonly known as tapeline. It is

used to take body measurement and made of non-stretchable strip.
It has two calibrated sides: one side measures 150 centimeters and
the other side is 60 inches.

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2. Sewing gauge. It is used to measure small hem areas and short distances
such as hem folds, seam allowance, buttonholes, seams and tucks. This is
a 6 inch ruler made of aluminum or stiff cardboard provided with a
slider for easy movement in taking the body measurement.

3. Ruler. This is a common measuring device used by everyone including the

dressmaker. It has 12-inch length and made of wood or plastic. It is used to
connect two points in connecting two lines specifically in drafting pattern.

4. Meter stick or yard stick. This is used to measure cloth or fabric by

meter or yard, marked off in centimeters and made of wood or steel.

Drafting Tools

1. L-square. This is an aluminum ruler with 90 degrees angle used

in drawing perpendicular lines and to measure off parallel lines. Used to
construct lines by connecting its two arms perpendicularly. The long arm has
breakdown measurement of 1-24; 1-12; 1-6; 1-3; and 2-3 while the short arm has
breakdown measurement of 1-32; 1-16; 1-8; 1-4 and 1-2.

2. Hip curve. As the name suggests, it is a curve stick used

to form the hipline and other areas of the garments which
has a curve section or parts. This is made of metal with
calibration on both sides.

3. French curve. This is used to shape the neckline,

armholes and collars during the drafting of pattern or cutting the
fabric ready for sewing.

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Cutting Tools

1. Shears. These are used for cutting fabric, paper and materials. There are different kinds
of shears for specific purpose.
Types of Shears:

a. Cutting shears – are used for cutting fabrics. Their

blades are straight and usually 7-12 inches long and
usually made of stainless steel.

b. Pinking shears – used to cut the edge of seam allowance

of fabric that does not ravel due to its zigzag edge. This can also
be used in cutting decorative materials.

c. Scalloping shears – used to cut parts of garments with a

series of uniform scallops as it has scallop blades.

2. Scissors. These are used for cutting hanging threads,

excess fabrics coming out from seam. This is also the type used to
trim hair and other purposes. Some scissors are made of a
combination plastic and metal or stainless steel material.

3. Buttonholes scissors. This is a special kind of

scissors used for making or cutting buttonholes.
The blades have square shape found at the joint
of scissors to control the cutting the fabric or
cloth of the buttonhole area.

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 4. Embroidery scissors. These are used in embroidery work
in cutting fine delicate cloth and thread. They are sharp pointed
scissors usually 4-5 inches long.

5. Seam ripper. This is used in cutting off stitches

of a seam. During the ripping process, extra care
must be taken to prevent the cloth from being
damaged.

Marking Tools

1. Tailor’s chalk. This is used to mark the fabric and pattern paper.
This is available in different colors and is made of hard chalk. Markings
on the fabric can be removed by brushing.

2. Tracing wheel. It is used to trace the lines in the pattern to

penetrate to the fabric. Its serrated edge produces the dots on the
fabric and the smooth edge the solid line.

3. Dressmaker’s carbon paper. This is specially waxed

carbon paper fitted underneath the fabric so the tracing wheel’s
marking will be transferred to the fabric. Different brands are
available in the market with different instructions.

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 Sewing Aids

1. Pin. This is used to fasten or hold 2 or 3 fabrics

or materials together. There are 2 kinds of pins,
one with colored rounded head for easy
handling and the other one is with a small steel
head.

2. Pin cushion. This is a small size cushion used to

hold pins and needles for safekeeping. Scattering on the
floor of needles is a risk for dressmakers and other
workers and it should be avoided.

3. Hand needles. These are used for temporary stitches,

hemmings, and other hand sewing purposes. There are
different sizes available in the market to suit the kind of fabric
to be sewn.

4. Thimble. This is a small cup used to protect the finger from being
pricked by the needle during sewing. It is placed on the tip of the
middle finger which is usually the finger that pushes the needle
while hand sewing.

5. Threader. This is used to insert thread to the needle eye. It has a

diamond shaped wire attached to a handle made of thin material
made of a thin plate aluminum.

Body Measurements for Men and Women Apparels

The success of a dressmaker or tailor is manifested in the satisfaction of his/her costumer.

He/she can even help customers in choosing the garment style and the kind of fabric appropriate
for a particular design. But first and foremost, accurate body measurement is of vital importance
to get the best results. The following are the different measurement taken both for men and
women:

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 1. Shoulder – position the end of the tape measure on the shoulder tip passing the nape
across the other shoulder tip.
2. Length of shirt – this is taken from the nape down to the desired length.
3. Bust – place the tape measure around the fullest part of the bust inserting two fingers in
it.
4. Waist – place the tape measure around the fullest part of the waist.
5. Hip – position the tape measure in line and around the fullest part of the hips.
6. Chest – staring from the shoulder point, measure 4” downward and put the tape measure
around the chest.
7. Bust height – measure from the shoulder base neck down to the bust point.
8. Bust distance – taken from one bust point to another bust point.
9. Length of sleeve – measure from shoulder tip point to the desired length.
10. Short sleeve circumference/girth – from the measured short sleeve length, place the
tape measure around the arms with the desired circumference.
11. Full bodice length – this is the measure from the shoulder base neck to the waistline.

Points to Remember in Taking Body Measurements

Taking accurately the body measurement depends largely on the competence of the
dressmaker or tailor in doing the job. The dressmaker has to keep a Personal Measurement
Record (PMR) to register the measurements of the client. The record has to be kept for reference
purposes when the client returns the next time around.

Before taking the body measurement of the client, it is advisable to have an assistant who
will take note or record the measurement while you, as dressmaker, do the task. The following
are important guides:

1. Request the client politely to stand straight while taking the body measurements. Things
inside the pockets like wallet, cell phones and handkerchiefs have to be removed to be
able to get the accurate measurements. As much as possible, the clients wears a well-
fitted garment to get a good result of the sewn fabric.
2. Use a soft flexible brand of tape measure as this will lay flat on the part of the body to be
measured.
3. Tie a string around the waistline of the client. This will be your point of reference while
taking the measurement.
4. You can start taking measurement either vertical or horizontal.
5. When measuring lengths, allow the tape measure to hang freely for accurate
measurements.

An Example Format for the PMR of your client is given as your guide.

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 Personal Measurement Record

Name: __________________________________________________________________ date: _________________________

Address: ____________________________________________________________________________________________________

Telephone no. ____________________________________ Mobile No. ____________________________________

PAJAMA

1. Length/outside length ________________________________________

2. Waist ________________________________________
3. Hip ________________________________________
4. Crotch/rise ________________________________________
5. Bottom ________________________________________

SHIRT

1. Shoulder ________________________________________
2. Length of shirt ________________________________________
3. Bust ________________________________________
4. Chest ________________________________________
5. Waist ________________________________________
6. Hip ________________________________________
7. Bust height (girl) ________________________________________
8. Bust distance (girl) ________________________________________
9. Length of sleeve (short) ________________________________________
10. Short sleeve circumference/girth ________________________________________
11. Full bodice length ________________________________________

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 Learning Outcomes:
Differentiate the elements and principles of design in dressmaking.

People wear clothes not only to protect their body from extreme heat and cold but also to
emphasize the good points of their bodies. It is also undeniable that clothes are worn to hide some
of the imperfections of our body characteristics. The elements of design in fashion and the
primary principles of design are important body of knowledge that a dressmaker or tailor should
acquire.

Elements of Design

1. Line. This is the very basic and simplest element of design. There are two types of lines
referred to:
Outline – refers to the outer edge of the design.
Style line – refers to the lines that divide up the space inside of the outline. Style
lines are created through several things like belts, ruffles, seams, a color line, or a
pocket.
Our eyes are attracted to the direction of the line of the garments worn by the
individual. In choosing fabric for a dress, a slim figured lady may opt for big horizontal
stripes to look bigger, while the more chubby ones would choose the finer stripes to
appear slimmer.
In general, vertical lines help emphasize the height of the individual while the
horizontal lines give impression of a lighter or heavier figure.
2. Form/Shape – form refers to the shape and structure or the entire outline of the garment.
This is commonly known as silhouette which is the most obvious visual element of the
garment. The function of the silhouette is to complement the shape of the body. In some
instances, exaggeration is often made to create an effect to emphasize a certain part of the
body to go along with the trend.
In fashion design, the common shapes seen are round, square, triangle, rectangle
and oblong.
Shape of the face is one factor considered in choosing the neckline of a dress. All
kinds of necklines are fit for an oval-shaped face. On the other hand, the square

59
 shaped face and the long narrow triangle-shaped face are appropriate for U-
necklines.
3. Texture – this refers to the surface quality of an item like fabric. How it feels when
touched whether it is coarse, fine, smooth, wrinkled, sleek, glossy and slippery would
contribute to the design of the dress. Textures as well as lines may create illusions, so it is
important that one must choose textures for clothes that will harmonize with the over-all
design of the dress.
You may also consider these points in choosing fabrics:
 A rough bulky fabric tends to increase the size of a design while the smooth one
decreases it.
 A soft wool will give a quiet different effect from the gloss and sheen of the satin
of an evening dress.
4. Color – this is the most important element of design. Color of the dress one wears attracts
the attention of people around him/her. It has an enormous effect on how one feels.
Everyone always consider his/her favorite color in buying fabric for a garment. Wearing
a dress of his/her favorite color makes him/her feel good.
Some points to consider in choosing the color of the fabric:
 Black, dark tones or deep-gray colors – the figure will appear smaller or
slimmer than bright or light colors.
 Plain color – it makes the figure look slimmer than using a combination of
contrasting colors.
 Large designs in prints, plaids, or stripes – it is not advisable for one with a
very small or slim figure.

Principles of Design

Good outfit should consider combination of elements of design and the principles of
design which are proportion, balance, harmony, emphasis and rhythm.

1. Proportion – this refers to the relationship of one part of the design to the whole design.
The feeling of unity is present when all parts such as the size, numbers, or amounts relate
well with one another. To illustrate this, when a human form is drawn, the size of the head
must be in proportion in comparison to the rest of the body.
In choosing a fabric for a small body, there is proportion if small prints is chosen
over bigger prints. Likewise, elements such as pocket, collar, placket, and hemline are
designed in such a way that everything is proportional to one another.
2. Balance – this refers to two types of balance:
 Symmetrical balance – when the outfit is divided right down at the middle with
both sides exactly the same.
 Asymmetrical balance – is the opposite of the symmetrical balance, thus if the
outfit is divided right down the middle and both sides are not the same, this is
asymmetrical. Most of the fashion designers apply this in formal clothing like
evening gowns because it appears dramatic and eye-catching.

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 3. Harmony – it is the unity of all the principles, the overall look of the garment which
creates a sense of completeness. A good combination of color, size, shapes, lines and
texture which goes along well with another is a factor in harmony of a garment.
4. Emphasis – this refers to the center of interest of a garment. An evening gown with a huge
flower or a bow in it is a good example. The huge flower or bow is considered the
prominent element which is emphasized on the gown and grabs the attention of the
onlooker. It is something that stand out from the rest of the elements that are used in the
gown.
5. Rhythm – this is the smooth flow and repeated use of lines, texture, color, shape, and
pattern. This creates a pattern that the eyes can follow throughout the design. Rhythm is
detected through the following:
a. Repetition – this is achieved by regular recurrence of the motifs of design, shapes,
buttons and pleats.
b. Progression – this is also termed as graduation which means the gradual increase
or decrease of the same elements of design.
c. Transition – this is created when the eye is directed from one element to another.
An example is when a curve line leads the eye to an angle.
d. Radiation – this is created when the eye is directed to different directions.
e. Continuous line movement – this type of rhythm is made when the eye moves
in continuous line such as flowing line of trims, bands of color, and designs of
fabrics.

These principles of design if used in a smart way, can improve the appearance or look
of the individual. To cite an example, a petite lady has to choose garments which are
proportionate to her weight and height. Garments which are loose should be avoided
since this will make her look unfavorable.

Rather, she needs to choose the design s or patterns that will give a balance to her
upper and lower body. Likewise, a woman with a broad shoulder should not wear
garments that would emphasize her shoulder. A heavy embroidered dress will make her
appear heavier. It is advisable that she wears garments with dark colors or tiny prints to
redirect the attention from her upper body.

Occupational Health and Safety

The garments or textiles industry has many hazards and risks that may cause injury to
workers. The dust from the fabrics being inhaled by the dressmaker is only one of the several
hazards and risks that may affect the health of the dressmaker. Whether you are in the industry
or in your own home sewing studio, outmost care should be taken to protect the health of every
worker in the industry and the family members at home. To prevent injuries or general health
issues of everyone, here are some points that should be considered:

1. Equipment storage. Tools and equipment should be kept safe all the time. Secure
drawers, cupboard sections, boxes or any items that are hazardous to everyone.
Scissors, rotary cutters, needles, safety pins and other sharp items should
be kept and locked cabinets, especially if there are kids around. See to it that your
shears used for cutting fabrics are not used in cutting anything else except textile
materials. Other pair of scissors must be used in cutting paper.
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 Sharp needles and pins must be disposed of properly. Bottles with cover
may be used to deposit broken needles and crooked pins must be kept far from
reach of children.
2. Sewing area. The sewing space has to be organized in such a manner that there
is freedom in moving around the place. Hanging things from the walls and shelves
should be avoided to prevent such from falling over and damage or injure
someone.
At the end of the day’s work, the place must be kept clean and tidy. A
general housekeeping is necessary before the workers leave the sewing area. Pack
away tools and materials and keep them in their places, the next day, it is easy to
locate or pick them up.
Eating and drinking in the sewing area should be avoided to prevent liquid
to spill over the sewing machines and the fabrics. It is dangerous if liquid spills
over machine and electrical cords. This may cause fire accident. Electrical cords
and plugs must be set up away from the floor, they must be under the tables,
around the corners, and in appropriate location. The floor where workers walk to
and fro must be free from electrical plugs, cords, and adapters which pose dangers
to everyone.
For safety precautions, a time for short break or snack is advisable rather
than allow everyone to eat in the sewing area.
3. Personal safety. Sewing may cause pains or injuries to your body after long hours
of bending and setting down. Back pain, headache, fatigue, restrained eyesight and
similar injuries can be prevented by considering the following sewing rules:
 Ergonomics. Poor workplace design, awkward body mechanics or
posture, repetitive movements, and other ergonomic hazards contribute
to the rising number of cumulative trauma disorders (CTD), CTD affects
hands, wrist, elbows, arm, shoulders, the lower back, and the cervical
spine area. Structures involved include tendons, muscles, bones, nerves
and blood vessels, strategies for reduction of hazards that contribute to
CTD must be developed thru a well-written ergonomic plan of the
company.

Examples are working tables at a good level and sewing machines have
adjustable height.

 Clothing & hair. Dressmakers should consider some of these important

rules:
- Avoid loose or hanging accessories. Wear something comfortable,
semi-fitted to the body.
- Remove everything that can get caught into the machinery.
- Tie long hair securely at the back.
- Closed shoes should always be worn when sewing and cutting.
 Pins. This is very important to a dressmaker but extra care must be
considered to avoid damage. Always be aware that you are using pins.
Never put them in your mouth. A wrist pin cushion is safe to use and
remove immediately after working with pins.

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Hazards may be encountered when using a sewing machine such as:

 Cuts and injuries from sharp edges like scissors, blades, knife and pins.
 Finger injuries while sewing.
 Improper lifting procedures of heavy objects.
 Poor posture which may cause back injury.
 Eyes strain from poor lighting.

Safety Operating Procedure in Using the Sewing Machine

The aforementioned hazards could be prevented by the following:

1. Permission to use the sewing machine must be given by the teacher.
2. Use of the machine should be prohibited if you have no proper training and
instruction on its safe use and operation.
3. Clean the workplace, free of obstacles, rubbish and other similar obstruction.

Sewing Machines Safety Operating Procedure

1. See to it that all other persons who are not part of the workplace are away from
the sewing area or workplace.
2. The machine must be operated by one person only at a time.
3. When someone is sewing, another person is prohibited to touch the machine in
operation.
4. Lose clothing, especially with long sleeves and neck ties should not be worn while
sewing.
5. When changing presser foot and needle, and making some machine adjustments,
power should be switched off.
6. Racing the sewing machine at high speed is prohibited.
7. Extra care must be observed not to run machine over pins and small objects.
8. See to it that take-up lever is in upper position before pulling out the fabrics and
cutting threads.
9. Fabric should not be pushed while sewing; the machine will do the work with our
hands guiding the fabric.

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 Learning Outcomes:
1. Explain the contribution of handicrafts industries to the country’s culture and
economy.
2. Demonstrate awareness on the history of handicraft in the Philippines.
3. Identify examples of handicraft from selected regions of the country.
4. Define terms and concept in handicraft.
5. Identify basic handicraft elements.
6. Identify the basic principles in handicraft in the theory and practice.

Handicraft is an important industry which has a great contribution to the Philippine

economy. Its value both as product and a skill has been recognized time and again. This has been
integrated in the Philippine educational system because of its relationship to arts. According to
UNESCO and International Bureau of Education (Galvante 1958), “the skill and understanding
required by studying art encouraged the appreciation of nature, life, production and art.
Moreover, handicrafts is also recognized as an important means for aesthetic, intellectual, and
moral education. Taking handicraft as part of the curriculum would help students develop self-
realization through self-confidence, creative self-expression and communication of one’s ideas to
others. Students would also learn to respect and value the artistic expression of others within the
context of values prevailing in the community.

Cultural Importance

The culture and tradition of our country have also been preserved through the love of
handicraft. History gives concrete evidence of our rich traditional art, skills and talents as well as
the Filipino way of life. Here are some examples:

 Tacloban’s name was said to have been derived from bamboo baskets known as “taklub”
or cover. This “taklub” was created for fisherman to catch fish, crabs or shrimps in
shallow areas by hovering a fish and covering it quickly to make a catch.
 In Davao, a similar basket was also used by the Bagobo tribe (Cole, 1913).

64
 This is the reason why, in the Social Sciences and in Home Economics subject, theses
handcrafted materials are included as culture materials to study how the community managed
their resources. At present, craftsmen and majority of the Filipinos have developed the love for
handicraft products by showcasing them not only in museums but by also using them in their
everyday life.

Economic Importance

Handicraft is a great contributor to the economic development of the Philippines through

job creation and employment. A huge number of artisans and employees are hired by handicraft
industries. Even with low capital investments, handicrafts products are now part of the
international market which bring additional income to the country.

Small and medium enterprises (SMEs) and handicrafts entrepreneurs operating the
cottage industries are supported through the financial programs and trade fairs coordinated by
the Department of Trade and Industry. The Philippine chamber of Handicraft Industries has been
organized by the entrepreneurs themselves to help in the promotion of the handicraft industry of
the country.

Thus, acquisition of knowledge and skills in handicraft is something that you must be
proud of. You will get financial reward by doing something for the end users and lovers of the
crafted products. Above all, you help spread the Filipino culture.

Handicraft in the Philippines: A Brief History

Handicraft in the Philippines is almost 5000 years old. In the Philippines, some evidence
of early Filipinos craftsmanship have been discovered in caves and in the burial places of ancient
Philippines tribes before the Spanish Colonial period (Galvante, Udan, &Salvador, 1958). Some of
these relics were the 29 earthenware secondary burial pots called the Maitum jars, named after
Ayub cave in Maitum, Saranggani Province where these jars were found. The report said that
these jars were “anthropomorphic”, meaning human-shaped. The jars have head-shaped covers
which depict varied facial expressions. Another similar treasure was found in Tabon Cave,
Palawan. This was believed to be a work of a master potter, the structural design which features
a lid with boat where two human figures are seated thought to represent souls to a voyage to the
afterlife.

Although there is limited literature about handicrafts during the early period, pottery is
not the only handicraft that has been documented. Furniture carvings and ornaments also shared
in the history of handicrafts. The regular trade between the Philippines and the neighboring
countries included handicrafts, (Galvante, et. al).

Handicraft flourished especially as religious items during the Spanish colonial period. The
more prominent handicrafts known were the sculpture, woodcarving, metal craft, embroidery
and weaving. The Philippines was known for embroidery such has Calado, which was applied to
clothes and undergarments. The Banton cloth in Banton, Romblon, woven from red, black, and
white abaca threads is also known as the oldest relic estimated to be 400 years old during the
time of Spanish occupation (www.nationalmuseum.gov.ph).

The introduction of handiwork and skills in the primary curriculum paved the way to the
growth of handicraft in the country during the American occupation. The teaching of handicraft
was taught differentiated by gender. Carpentry was taught for boys while the embroidery such as
65
Calado was for the girls. Such development gave the local designs and indigenous handicraft to
flourish and export of these products was made possible. The existing free trade agreement with
the United States has given way for the export of Marikina shoes, buntal and Baliwag hats, and
other embroidered products.

With the advent of technology, handicrafts from the different regions or provinces in the
country have been developed through time. The products of each region were not only known in
the Philippines but also abroad. Moreover, with advanced technology, enabling mechanized
equipment to facilitate some processes of production, efforts were made to characterize and
define handicrafts products to differentiate them from machine-made ones (UNESCO-ITC, 1997).
It is during this time that entrepreneurs saw the rising demand for handicraft products.

Indigenous Philippines Arts and Crafts

Weaving is the most precious traditional livelihood that originated in the pre-colonial
times and is still kept until today. The art of weaving of the cordillera tribal groups in the northern
part of the country is still existing despite the threat of the more practical mass production of
cloth. The natives used back strap loom to produce blankets and articles of clothing (The Freeman,
2016).

In the entire province of Antique, Pinya cloth has also been produced in looms. It is a
delicate and exquisite hand-woven cloth that is made from the fibers obtained from the leaves of
pineapple plants. The Barong Tagalog is the most popular product made from this organic and
airy textile of pinya fiber.

Abaca fiber is produced from the abaca plant which is grown in some places in the country.
Eastern Visayas is the largest supplier of this product followed by the Bicol region. Abaca has been
cultivated in the country since 1500s and became known worldwide in the 1800s mainly used as
ropes in ship rigging (https://en.mwikipedia.org). Sinamay fabric is also woven from abaca as
well as specialty papers like vacuum bags, currency and tea bags. Handicrafts like bags, carpets,
and clothing are also some of the products made from abaca.

Handicrafts from Selected Regions

Almost every region in the Philippines has its own “specialty” products or unique process.
Examples of traditional from selected regions are discussed in the succeeding paragraph.

1. Loom weaving – Cordillera Administration Region

Some of the tribes in the Cordillera have their unique weaving techniques.
In Abra, there are three known types of weaving techniques namely;
 Pinilian – weaving features designs common to the locality (Valmero,
2010). For example, pineapple and guava are depicted since these are the
main products of Abra.
 Binakol – features uniform geometric patterns that depicts the waves of
sea.
 Tiniri – is differentiated in its technique rather than its design since it uses
“twisted weaving technique” (Valmero, 2010).

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 In Baguio, the Easter Weaving Room has continuously trained and
preserved the weaving techniques particularly after the Second World
War. Present-day weavers can still be observed while they work on their
looms. The popular colorful woven Ikat clothes and other items such as
clothes, bags, rugs, and carpet have been identified already with Baguio.
Other handicrafts made from the Cordillera Administrative Region are
wood craft, Baguio brooms (walis tambo) and metal craft.
2. Calado – Lumban, Laguna, and Taal, Batangas
Calado is a type of embroidery using a process of pulling threads from certain
areas of a cloth, usually pinya or jusi, then sewing the drawn threads using various
stitches to form clean holes on the cloth. The final process entails embroidery to
create design that are smooth, evenly stitched and with an embossed quality to
give depth and volume. The process is very meticulous which will usually take a
month or more to finish depending on the size of a project. The skill of the
bordadoras (embroiderers) from Lumban and Taal, in doing the Calado is truly
famous even during early times.
3. Marble craft – Romblon
Romblon marble is known to have qualities with commercial value that can rival
those of other countries like Italy. The famous mortar and pestle which are used
in the kitchen are the earliest products carved out of marble. Other products are
the ash trays, nameplates for offices and tombstones used as grave markers. The
products made of marble are now diverse and the designs are becoming more
elaborates as these are used to produced large furniture and statues. This also
improve the skills of the Romblon carvers and sculptures while high-powered
cutters became available.
Marble is perhaps the most difficult material to handle as an inorganic material
for handicraft. This is mined from the ground deposits and preparation of this is
really a tedious process. Transporting the material needs a heavy equipment to
facilitate the process. Marble crafts preserve the integrity of the designs of the
carvers and sculpture. Crafts are valued and evaluated primarily on the quality of
material such as the color of the marble and the swirling effect (marbling) of
colors.

Handicraft and Its Basic Element

As defined, handicraft is referred to as a product, process, and a skill. It is a product (or

artisan craft) when referring to an object of “aesthetic production” (Shivers & Calder, 1974), that
is created by hand or by using only simple tools to serve a purpose or possess a value (Arribas,
2009). When its focus is on the techniques such as weaving, to create an item by hand, the term
referred to is process. Skill is the term use when the focus is on the mode of expression as well
as motor skills, particularly on the dexterity and facility of the hands (Shivers & Calder, 1974). In
any handicraft process, it is the hand that control and manipulate the materials and tools. In some
cases, there may be a need for mechanical tools provided that the direct manual contribution of
the artisan remains the most substantial component of the finished products (UNESCO-ICT, 1997).

Three Basic Element of Handicraft

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 Handicraft cannot be created without considering these three elements which are
interrelated with one another. The following are:

1. Design – this refers to an idea or an arrangement scheme that is shown or

exhibited in to a configuration, drawing, model, mold, pattern, plan or
specification to work out the form of an object. Once the design is drawn by the
artisan or designer, the expected finished product shall be visualized with the
given perspective.
2. Material – this is the most important element of handicraft which is used as input
to a production process for subsequent transformation into the finished product.
This could either be natural, modified or in its semi-processed state.
3. Technique – this refers to the method and process on how the material is to be
handled. The tools and equipment to be used will determine the techniques to be
applied in the production stage.

The inter relationship of the three elements is illustrated in the following diagrams as
espoused by the late Prof. Lydia Arribas. As shown, the handicraft product is the realization of
elements of design and is most probably created depending on the need of the costumer. In the
selection of the material to be used in the execution of the planned concept, the design and
function of the object have to be considered. In turn, the materials selected will suggest the
technique on how the material is treated, processed and handled to convert it into the desired
object.

↑
Design

↑
Form

↑
Function

↑
Need

MATERIALS TECHNIQUE

Interrelationship of the basic Elements of Handicraft

(Arribas, 2009)

Types of Philippine Handicraft Industry

There are several handicrafts industries in the Philippines. Different materials are used
to produce these products. These are sold both to local and foreign markets. Handicraft industries
generate income and improve the quality of lives of the owners and their workers, their
respective families and contribute valuable growth to our economy as well. The following are
some of the major handicraft products in our country.

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 Rattan Craft

Rattan belongs to the palm family and a native

species are found in the regions such as the Philippines
in Asia, Australia, and Africa.

In Filipino term, rattan is known as Yantok. It is a long and slender climbing plant, whose
sheaths are protected by its spines that plays a major role in supporting the rattan as it grows on
other plants in the forest. The flexibility and durability characteristics of rattan made the finished
products popular. Some of the products made out of rattan are bags, baskets, hats, wall décor, ash
trays, picture frames, sofa sets, TV racks, cabinets, and other articles and furniture for home use.

Bamboo Craft

The art of making usable

products out of bamboos is
called bamboo craft. Toy must
have observed that bamboos are
used in building bahay-kubo
(nipa hut), furniture, house
furnishings like hangers, trays,
baskets, dividers, lamp shades
and many more useful items at home.

Leather Craft

Article made out of leather are called leather craft. Taxidermy

is the term that refers to the art of preparing, stuffing and mounting
the skins of animals. This also makes use of
the skin of animals, but generally it is the
head and the parts the back are used. Some
examples of leather products are bag, shoes,
jackets, coin purses, gloves, belts and wallets.

Coconut Shell Craft

Coconut shells are made into useful articles through coconut shell
craft industry. After the coco meat is scraped from the shells, they

69
 are cleaned and cut into various shapes to be used in making
articles like buttons, brooches, table lamps, dippers, ladles and
many more.

Coco necklace is another product of coconut shell craft.

Several varieties of coco necklace are sold in the market with
the ethnic designs and have special colors and shapes. The
coconut shell components are combined with wood, shells and
many other products to make than more attractive and marketable.

Basket Weaving

This is also called basketry, basket making which is the process of weaving unspun
vegetable fibers into a basket. People who weave basket are called basket makers. Materials used
in basketry are pine straw, stems, animal hair, grasses, thread, and other varieties of fibrous or
pliable materials that will bend and form a shape.

Weaving

This is a fabric production in which two

distinct sets of yarns or threads are interlaced at right
angles to from a fabric or cloth. Other methods of
these are known as knitting, lace making, felting, and
braiding or plaiting. The longitudinal threads are
called the warp and the lateral threads are the weft or
filling. Weft or woof is an old English word which
means “that which is woven”.

Tatting

This is a technique for handcrafting a durable lace through

constructing a series of knots and loops. Tatting is commonly
used as lace edging, as doilies, collars and other decorative
pieces. The lace is formed by a pattern of rings, and chains
formed from a series of cow hitch, or half-hitch knots, known
as double stitches, over a core thread. Gaps are left between the
stitches to form picots, which are used
for practical construction as well as
decorative effect.

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 Macramé

This is a form of textile making using

knotting instead of weaving or knitting.
Square knots are the primary knots formed;
and the forms of hitching like full hitch and
double-half hitches are made. Materials used in macramé are cords
made of cotton twine, linen, hemp, jute, leather or yarn.

Crochet

The process of creating fabric from yarn, thread or other material strands using a crochet
hook is called crochet. ’Crochet” is derived from a French word which means hook. Hooks
available in the market are made of different materials such as metals,
woods, or plastics.

Crocheting is done by pulling loops

through other loops, but in addition, this
incorporates wrapping of the working
materials around the hook one or more times.
Crochet differs from knitting. It only uses one
hook while knitting has two knitting needles.

Basic Principle of Handicraft

People will appreciate the value of handicraft if they are guided with some statements of
truth. They are also regarded as basic principles in handicrafts that will guide everyone in the
practice of this kind of art.

The basic principles (Arribas, 2009) are briefly discussed below:

1. Handicraft always serves a purpose or a need. Creation of handicraft is understood to

have evolved from a felt need, thus knowing the function of the object is important.
2. Knowledge of handicraft always requires the understanding of its essentials or
basic elements which are materials, techniques, and design (product).
3. Economy of the materials and techniques must be practiced. The quality of the
product is affected if this principle is violated.
4. Handicraft activity requires attention in mind. A conducive workplace free from
distraction is necessary for a craftsman when working on a project.
5. Handicraft should be learned from simple to complex.
6. Good craftsmanship is influenced by the materials, techniques, tools, equipment,
the environment, and the skill of the craftsman.

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7. ‘‘form follow function’’, the art principle which is the key to good design. This simply
means that the form or shape of a jar, including other features like a cover or handle, must
be related to the function of the jar itself.
8. There is always the best technique for accomplishing a design. It is necessary to plan
or search for the best technique before doing a project.

72
 Learning Outcomes:
1. Discuss basic cooking principle.
2. Explain cooking terms and procedure.
3. Recognize cooking tools and equipment.
4. Maintain kitchen tools and equipment.
5. Practice safety and sanitation.

This chapter provides the learners with the basic principles in cooking. Included in this
chapter are the following; basic principles in cooking, terms and procedures commonly used in
cooking, different tools and equipment, kitchen design and layout, and safety and sanitation in
the kitchen.

‘‘Cooking is the art and science of preparing foods for eating by the application of heat.’’
The term also includes the full range of culinary techniques preparing raw and cooked food for
the table; final dressing of meat, fish, and fowl; cleaning and cutting fruits and vegetables;
preparing salads; garnishing dishes; decorating desserts; and planning meals
(https://allthatcooking.com/historyofcooking).

Learning how to cook is the most important skill a person can have. When you cook your
own food, you learn to enjoy food that you did not like before. In addition, cooking for yourself
also saves a lot of money.

A person who knows how to cook will not go hungry. You can have a selection from
various recipes which are nutritious and inexpensive. When you do cooking, you do not only
satisfy yourself but also others.

In summary, cooking skills may help people meet nutrition guidelines and their daily
nutrition supply. People learn to select healthier food. As future teachers, it is therefore important
to teach children and teenagers how to cook and encourage them to develop their cooking skills
at an early stage of their lives.

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Basic Cooking Principles

The skill involved in cookery is not only about recipes, but also with the ability to control
amount and intensity of heat applied to a wide range of foodstuff. The teaching of cookery should
emphasize this skill. If a cook can master the principles and methods in cookery, any recipe can
be prepared to an acceptable standard.

In food preparation, there are basic principles that should be considered as these may
affect the food you are to serve on the table.

The following are factors that affect the amount and intensity of heat applied to food:

1. The softness or hardness of the food;

2. It’s origin whether from animal or vegetable;
3. The size of pieces being cooked;
4. The combination of ingredients and whether they are dried, fresh, or frozen, and
5. The type of heat to be applied.
6. The quality and type of saucepans and utensils.

Good cooking cannot be achieved on thin-bottomed uneven pans. This practice must be
avoided at all cost.

Overcooking, dryness, shrinkage, burning, and disintegration (the food fall apart and the
texture is mushy) will result when too much heat is applied during the cooking process. On
the other hand, too little heat may result in poor flavour development, flat or watery taste,
softness, poor color, and loss of nutritional value. All these points must be considered when
you are cooking.

Principal Cooking Methods and Procedure

There are several methods of cooking foods. The application of different principles in
cooking is very useful here.

The following principal cooking methods are (M.E. Williams, 1912):

1. Through application of direct heat

 Broiling – this is cooking over a glowing fire.
 Roasting (toasting) – this is cooking before a glowing fire.
 Baking – this is cooking in a dry heat like in an oven.
2. Application by means of heated air
 Boiling – this is heating liquid until bubbles continually breaks on the surface,
such as boiling water.
 Stewing – this is cooking for a longer period of time in water below the boiling
point.
3. Application of heat by means of water
74
  Steaming – this is cooking by using a steamer or double boiler by contact with
steam or by the heat of the steam surrounding the vessel.
4. Heat applied by means of heated fat
 Frying – this is cooking in hot fat or oil deep enough to cover the food to be
cooked.
 Sautéing – this is cooking in a small amount of hot oil.
5. Heat applied by means of metal
 Pan broiling or pan baking – this is in a frying pan or griddle using a little fat or
no fat at all.
6. Braising – this is a combination of stewing and baking.
7. Fricasseeing – this is a combination of frying and stewing.

Cooking Tool and Equipment

A good cook knows his/her needs in the kitchen especially about the kitchen tools,
equipment and other paraphernalia. Success in cooking depends on several factors, one of which
is the kind of tools and equipment needed to prepare a recipe. Even a simple recipe needs the
appropriate tools and equipment if you want to get the expected characteristics of the product
(de los Reyes & Noynay, 2017).
1. Cooking Materials

The most popular kitchenware are those made of aluminum.

They are characterized to be lightweight, attractive, and less
expensive. It gives even heat distribution no matter what heat
temperature is applied during the cooking process. However,
since the aluminum is a soft metal, care must always be
observed in washing to avoid dent and scratches making the
utensil unusable.

Stainless steel cooking ware is also best in

cooking but is more expensive. It is easier to
clean and will not wear out immediately
compared to aluminum. Stainless steel utensils
are sold in different gauges from light to heavy.

Glassware is another kind of utensils that had been

introduced in cooking especially in baking. It is not
practical to use glass on top or surface cooking. For
long shelf life of glassware, extra care is needed when
used in cooking.
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 Ceramic and heat-proof glass is used especially for
baking dishes, casseroles, and measuring cups. This
kind of cookware conducts heat slowly and evenly.
Some of these baking dishes are decorated, so aside
from being used in cooking, hey can also be used as
serving dish on the table.

Teflon is a special coating applied inside of aluminum or steel pots

and pans. This material prevents food from sticking to the pan.
Cleaning is easier, however care must be taken not to scratch
the Teflon material with sharp instrument like knife or fork.
Wooden ladle should be used to turn or mix food during
cooking.

2. Kitchen tools

Can and bottle opener. This is used to open cans, and

bottles with smooth operation. It has a comfortable grip and
turning knob.

Cutting board. This is used when cutting or slicing ingredients.

They are made of wood or plastic.

Grater. This is used to separate, grate, and shred foods such as

cheese, cabbage, and carrots.

Potato masher. This is used to mash cooked potatoes, turnips, carrots and other
soft vegetables.

76
Kitchen shears. These are very useful in opening food
packages, cut strings from package foods. Others use this in
cutting vermicelli or long pasta noodles into shorter portion
before adding to the recipe. When used in this manner, care
should be taken that the kitchen shear is free from rust.

Rotary eggbeater. This is used for beating small amount of eggs

or batter. It is advisable to have the stainless type since this does
not rust easily. It needs proper care so that the gear will run
smoothly during the beating process.

Scraper. This is made of rubber or silicone used to scrape

food from the side of the bowl to avoid waste.

Swerving spoons. These are used in transferring foods from serving dish to
the individual plates. It is usually bigger in size than the tablespoons.

Soup ladle. This is used to serve soup and stews. This

is also very useful in removing or skimming off fat
from soup or stews during the cooking process.

Two-tine fork. This is used to hold cooked or broiled meat

while slicing. Also useful in turning solid pieces of meat or
other food while browning. This is made of stainless steel
and with heat-proof handle.

77
 Wooden ladle. This is used for creaming, stirring, and mixing.
Wooden ladles must be made of hard wood keep dried after
using.

3. Measuring tools

Measuring cup for dry ingredients. This is used to

measure solid and dry ingredients such as flour,
sugar, and solid fat. It is made of stainless steel,
aluminum or plastic material the size of which ranges
from 1, ½, ¾, ¼, and 1/8.

Measuring spoons for dry ingredients. These are used

for measuring small amount of ingredients such as
baking powder, baking soda, cinnamon, cream of tartar,
and other dry ingredients needed in small quantity.
These also come in different sizes ranging from 1
teaspoon, ½ teaspoon, ¾ teaspoon and 1 tablespoon.

Measuring cup for liquid ingredients. This is used for measuring

liquid ingredients such as water, milk and cooking oil. This is
usually made of heat-proof glass and therefore transparent for easy
viewing of the calibration.

Portion scale. These are used to weigh small amount

or serving pieces of food from 1 ounce to 1 pound.

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4. Knives

Butcher knife. This is used to section raw meat, poultry and fish.
It can also be used as cleaver to separate small joints or to cut
bones. This is made with heavy blade with a saber or flat grind.

French knife. This is used to chop, dice, or mince

food. The heavier kind of French knife has a saber
and flat grind.

Roast beef slicer. This is used to slice roasts, ham, and thick solid cuts
of meat.

Boning knife. This is used to remove meat from the

bones. Used to slice fish or fish fillet.

Fruit and salad knife. This is used to prepare salad greens,

vegetables and fruits.

Kitchen knives. These are also called cook’s or

chef’s tools. The presence of these in the kitchen is
of great importance for a cook for almost all tasks
in the kitchen, from peeling an onion and slicing
carrots to carving a roast or turkey. Knives must be
within the reach of the chef.

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 Citrus knife. This is used to slice or section citrus fruits.
It has two-sided and serrated edge.

Paring knife. This is used to peel, core, and section

fruits and vegetables. It has short blades, concave
with hollow ground.

Vegetable peeler. This is used to scrape vegetable such as

carrots, potatoes, and cucumber. It is also used to peel fruits. The
best vegetable peeler is made of stainless steel with sharp double
blade and swivels.

Equipment

Equipment are more complicated needs of a chef in the kitchen. This may refer to a small
electrical appliance such as mixer, or a large expensive power-generated appliance such as range
or refrigerator.

Range, ovens, refrigerator, microwave, are some examples of equipment which are
mandatory in the kitchen, restaurant, and food establishment.

Refrigerator/freezer. This is necessary in preventing

bacterial infections from foods. Special compartments are
provided for meat, fruits, and vegetables to make the
moisture content of each type of food. Butter has its own
compartment to prevent food odor from spoiling its
flavour.

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 Oven or range. It has a chamber or compartment where
baking process is done. The top portion of the range is used
for cooking food other than baking.

Microwave oven. This is used for heating food that has

been prepared ahead of time, frozen or refrigerated
during slack periods. Foods can be heated quickly in
the microwave oven, thus, its use has increased in most
food industry.

Blender. This is used to chop, blend, mix, whip, grate and liquefy
all kinds of food. This is a very useful appliance and usually used
also by caregivers. Blenders vary in amounts of power like
voltage and wattage.

Maintaining Kitchen Tools and Equipment Including Kitchen Premises

The chef needs to acquire knowledge and skills in the selection of various types of
chemicals for cleaning and sanitizing everything he/she uses in the kitchen during food
preparation. In cleaning tools, equipment and other paraphernalia, manufacturer’s instruction
must be followed to ensure safety and longevity of these things (de los Reyes & Noynay, 2017).

Cleaning and Sanitizing

The kitchen is the proper place to prepare food and therefore it is important to observe a
high standard of cleanliness in the place. Cleaning and sanitizing must be a part of the day-to-day
activities in the kitchen. Harmful organisms can be transferred from one food to another foods if
surfaces are not properly cleaned and sanitized.

Cleaning is the process of removing food and other types of soil from a surface such as a
dish, glass, or cutting board. A cleaning agent is used to remove any food particles and other
substances from the utensils. The right choice of this is important since not all types of cleaning

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agents are safe on food-contact surfaces. (A food-contact surface is the surface of equipment or
utensils that food normally comes in contact with).

Four categories of cleaning agents

Detergent. This is used to wash tableware, surfaces and equipment which can
penetrate soil quickly and soften it. Dishwashing detergent and automatic dishwasher
detergent are some examples of these.

Solvent cleaner. This is also called ‘‘degreaser’’ since it is used to clean surfaces
where grease has burned on.

Acid cleaner. This is used to clean mineral deposits and soil that cannot be
removed by detergents.

Abrasive cleaner. This is used to remove heavy accumulated soil that cannot be
removed with detergents. Some abrasive cleaners is also used as disinfectant. Food-
contact surfaces should be cleaned every day to prevent food contamination.

Sanitizing. It is the process where heat, radiation, or chemicals is applied. In

restaurants, heat and chemicals are commonly used as methods in sanitizing,
radiation is seldom used. Kitchen utensils must be washed first before they are
properly sanitized. Iodine and chlorine chemicals sanitizers are less effective on a
surface that has not been properly cleaned.

Two types of sanitizing methods:

1. Heat. There are three methods using heat to sanitize surfaces:

a. Hot water – this is the most common method used in restaurants. If hot water is
used in the third compartment of a three-compartment sink, it must be at least
1710F (770C). If a high-temperature ware washing machine is used to sanitize
cleaned dishes, the final sanitizing rinse must be at least 1800F (820C). For
stationary rack, a single temperature machine, it must be at least 1650F (740C).
Cleaned items must be exposed to these temperatures for at least 30 seconds.
b. Steam – steam cleaning effectively trades heat for chemicals without sacrificing
strength. When used correctly, steam can quickly kill 99.9% of germs and bacteria.
The use of steam to sanitize surface is safe, healthy, eco-friendly, and all-natural
way to clean your home.
c. Hot air – this is the final method of using heat, the application of hot air at 180 0F
for 20 minutes.
2. Chemical. Chlorine, iodine, and quaternary ammonium are examples of approved
sanitizers. Effectiveness of chemical sanitizers are influenced by three factors:
a. Concentration – too little amount of sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much of this can be also toxic.
b. Temperature – in general, chemical sanitizers work best in water that is
between 550F (130C) and 1200F (490C).

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 c. Contact time – the cleaned item must be in contact with the sanitizer (either heat
or approved chemical) for the recommended length of time in order to kill the
microorganisms.

Cleaning Kitchen Premises

The kitchen should be the cleanest part of the house since this is the place where food is
prepared every day. Cleaning the kitchen regularly is important not only to keep it looking at its
best, but also to remove all of the germs and bacteria that accumulate in the kitchen during food
preparation.
The following are effective and easy ways of cleaning your kitchen premises:
1. Gather and prepare all cleaning supplies and equipment before you start cleaning. This
will prevent waste of time searching for any tool or supply in between your cleaning time.
2. Prepare the sink with a solution of hot water and dishwashing detergent for soaking your
utensils and cutlery. Soaking them is the best way to remove easily food stains and dirt.
3. Take all the clean left-over food and keep them in refrigerator properly. Gather next the
clean utensils and glassware and return into the cabinet. Separate the clean utensils from
the soiled ones to avoid wasting effort of cleaning those already clean. This saves time,
money and effort.
4. Get s trash bag and gather all the dirt, food leftovers, spoiled food and other trash
scattered around the sink, kitchen, tables, counter tops, and on the floor. It is a good
practice to get rid of all these clutters before you start cleaning.
5. Gather all plates, cups, utensils, pans and scrape them of food particles and leftovers and
place them into the trash before soaking into the hot-soapy water.
6. While the plates, cups, and other utensils are soaked in hot-soapy water, go through the
kitchen countertops, tables and kitchen appliances and start cleaning them. Use soapy
sponge or all-purpose cleaner to remove food particles, grease and stain. Have a schedule
for cleaning your appliances like oven, refrigerator, microwave, coffee maker, blender and
other kitchen appliances. To get rid of foul odor, use baking soda in cleaning them.
7. Go back to your soaked dishes, and wash them using soapy sponge. Rinse well and dry
them off before keeping into their storage cabinet or drawers.
8. Quickly vacuum and sweep the floor. Be sure to remove all fallen dirt, crumbs, grime, and
even food spills and stains if there are some. When done, mop the floor with a soapy water
or a mild detergent with hot water.
9. Gather the trash bag and place it properly outside for the garbage collector. Be sure to seal
properly your trash to prevent it from being scattered around.
10. Sanitize your kitchen by spraying air freshener around the kitchen. Spray pesticides to
areas where cockroaches and rats lurk around.
11. Lastly, gather all your cleaning materials and place them properly in their storage areas.

Safety practices in the Kitchen

Cooking is part of homemaking activities. Many of us love to cook. Working in the kitchen
from morning until night may pose danger of hazards to the cook. There are many pieces of
equipment and environmental hazards that are extremely dangerous such as sharp knives,

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electrical appliances, and open fire by the oven. With this situation, observing safety rules in the
kitchen is a good working habit to develop. To prevent serious accident or injuries, always pay
attention to what you are doing. Adopt a plan for kitchen cleanliness and have necessary
equipment at your disposal. Children should never be left alone in the kitchen (Doringo, 2017).
The following are some of the basic rules of kitchen safety (Doringo, 2017):
1. Store knives in a wooden block or drawers. Make sure that the knives are out of the reach
of children to prevent injury.
2. Never cook in loose clothes and keep long hair tied back. This will prevent long hair from
accidentally catching fire.
3. Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles.
4. Keep pot holders nearby and use them. Be careful not to leave them near open flame.
5. Turn pot handles away from front of stoves. This will prevent children from grabbing
them. Adults may bump them accidentally if handles are protruding at the side of oven.
6. Avoid temperature-sensitive food to sit out at the kitchen. Raw meat, fish, some dairy
products can spoil quickly, so refrigerate or freeze them right away.
7. Wipe up spills immediately. Keep the floor dry so that no one can slips and falls.
8. Separate raw meat and poultry from other items whenever you use or store them. This
practice will prevent cross-contamination of harmful bacteria from one food to another.
9. Wash your hands before handling food and after handling meat and poultry. Hands can
be a virtual freight train of bacteria.
10. Get a fire extinguisher for your kitchen and make sure you know how to use this before
the fire breaks out. You cannot waste any time reading the directions amidst the flames.

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 Learning Outcomes:
1. Trace the history of baking.
2. Discuss the majority ingredients needed in baking according to their classification
and function.
3. Identify basic tools and equipment and how to maintain these
4. Explain basic principles in baking.
5. Measure and weigh ingredients.
6. Follow safety and sanitation in baking.

Baking is a cooking method using dry heat (Merriam-Webster, 2013). This method is
applicable to cooking different kinds of food products such as fruits, or meat dishes. This chapter
will discuss the basics in baking breads, cakes and pastries.

Man’s innovation in preparing and cooking grains gave way to the discovery in baking.
Seeds of cereal grasses such as wheat and rice are examples of grains. In this early days, rice and
other cereals are pounded and ground and flour is the product. Flour is the basic ingredient of
baked products. Baking bread could have started when man learned to pound or smash grains
and with the addition of water, a paste id produced. When the paste is spread on a hot stone near
a fire, flat bread is produced (Gisslen, 2001). Yeast, which gives rise to the baked products was
then discovered and other ingredients; new tools and equipment were also invented which
resulted in the several varieties of brad and other bake products we have today in the market.

Bread making existed in the olden times though it is not clear when this really began. The
earliest biblical record in bread making was during the time of Abraham (Genesis 14:8) more than
2000 BC. After several years, it was known that the first reference to baking as a profession
occurred during the time of Joseph when the Egyptian Pharaoh jailed and later on hanged his
chief baker for offending him (Genesis 40:1). The chief baker was apparently considered a high
official position in the household of Pharaoh.

The production of the large quantity of breads is said to have started in ancient Rome
where pastry cooking was a recognized occupation (Gisslen, 2001) and the pastry cooks can
become members of the formal organization or professional bakers called a pastillarium.

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 Learning Outcomes:
Classify the major ingredients needed in baking and their function.

Baked products are essentially made from the same ingredients such as flour, fats, sugar,
eggs, water or milk, and leavening agent. As a future baker, it is important that you should
familiarize yourself with the different ingredients needed in baking.

1. Flour – this provides the structure of the product that is why it is considered as the
primary ingredient. Wheat grain produces the kind of flour used in baking. It is the only
flour that contains enough gluten-forming protein to provide the essential characteristics
of baked goods. Some of the varieties of flour are made from rye, rice, corn, millet, barley,
and oats. They produce distinctive flavors and textures of baked goods.
Types of Flour According To the Culinary Institute of America (de los Reyes and
Anero, 2016)
 Bread flour – this is hard wheat flour and also known as patent flour. This is used
for breads and soft rolls. Its protein content ranges from 11 to 13 percent.
 All-purpose flour – this is a mixture of hard and soft wheat flours milled from the
endosperm of the wheat kernel. The protein content in this flour can range from
8 to 12 percent.
 Cake flour – this is soft wheat flour with protein content ranging from 6 to 9
percent. This is good for baking cakes and cookies.
 Clear flour - this is a hard wheat flour, which has a color darker than bread, or
high-gluten flour and is commonly used in rye breads. Its protein content ranges
from 13 to 15 percent.
 Durum flour – this is made from the endosperm of the durum wheat kernel. It is
hard wheat flour used in bread making with protein content ranges from 12 to 14
percent.
 High-gluten flour – this is milled from the entire endosperm and used for bagels
and hard rolls. Its protein content is typically 13 to 14 percent.
 Pastry flour - this is used for pie crust, dough, muffins, some biscuits as well as
pastries.

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  Semolina – this is more coarsely-ground durum wheat flour, commonly used in
pasta making.
 Whole wheat flour – this is hard wheat flour milled from the entire wheat kernel,
including the bran and germ, due to the high content of lipids (fats) in germ. This
kind of flour can easily become rancid. Its protein content ranges from 14 to 16
percent.
2. Liquids – moistness and texture of the baked products are attributed to liquids. This is
important in hydrating protein, starch, and leavening agents. The baked product is also
leavened by liquid because it turns to steam and expands during the baking process.
Kinds of liquid ingredients:
a. Milk and creams – the most common milk referred to in most recipes is the fresh
whole milk. Evaporated milk is the kind of milk where 60% of water content has
been removed. When used in baking, this can be diluted with equal amount of
water.
b. Juice – fresh fruit juices are usually used in baking. These add flavor and color and
is best used in recipes with baking soda as leavening agent.
c. Water – is considered a universal solvent and has the following attributes;
 gluten forms in the form of water;
 it serves as a solvent and as dispersing agent for salt, yeast, and sugar;
 it is necessary for the yeast fermentation and reproduction;
 it is responsible for the consistency of bread dough; and
 The temperature of the water can be varied in order to obtain dough of
the correct texture.
3. Fat – this can be in liquid or solid form. This comes from animals or vegetables. In general,
fats help tenderize the product and soften the structure, ad moistness and richness,
increase keeping quality, add flavor, assist in leavening when used as creaming agents
(Gisslen, 2001).
Kinds of Fat
a. Butter – this can be salted or unsalted and made out of fatty milk protein. Its
flavor and melting quality are good attributes for pastries and cakes. To maintain
its good quality, butter must be wrapped and kept in the refrigerator because it
melts in room temperature.
b. Margarine – this is made from several hydrogenated vegetables or animal fats,
with flavoring emulsifiers, coloring agents and other ingredients.
c. Oil – this is a liquid fat which comes from vegetables, nut or seed sources. This is
not commonly used in cakes as it spreads to the mixture too thoroughly and can
shorten too much which may affect the cake product.
d. Lard – this comes from the side part of the hog but it is rarely used nowadays.
e. Shortening – this is group of solid fats especially formulated for baking, is usually
white in color and is tasteless. Flaky products like pie crust and biscuits use this
kind of fat.
4. Sugar – this is also known as sweetener. Sweeteners have different forms from powder
to crystal to syrups. They come in different degrees of sweetness.
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 According to Gail Sokol as cited by de los Reyes and Anero, 2016, sugar has many uses in
baking besides from acting as a sweetener. These are:
1. Provides tenderness to the baked goods;
2. Gives color to baked goods during caramelization process;
3. Absorb moisture from the air to provide moistness;
4. Aids fat in absorbing air in the creaming process;
5. Stabilizes meringue and whipped cream;
6. Provides yeast with food to encourage fermentation;
7. Caramelizes and recrystallizes to create confections, frostings, and sauces;
and
8. When mixed with water, it prevents water from freezing into a solid state.
Kinds of Sugar:
a. Granulated or refined sugar – the regular white sugar also known as table sugar.
There are different kinds as to their granules. The caster sugar which is finer in
granules than the regular white sugar.
b. Confectioner or powdered sugar – this is a kind of sugar ground to a fine
powder mixed with a small amount of starch. This is also called as icing sugar. This
is used in icing cake, toppings, cream fillings, and dusting.
c. Brown sugar – this comes in raw brown, light brown, and medium brown color.
It is said that the darker color has more impurities. Brown sugar contains small
amount of fructose and glucose. It has low content of molasses and the natural
fibers of the sugar cane.
5. Leavening agents – this is the ingredient in baking that makes the baked product rise. It
is responsible for the production and incorporation of gases during the baking process.
Leavening agents are of different types.
Types of leavening agents:
a. Yeast – this comes in two types; 1) active dry yeast or instant yeast-which has
coarse oblong granules; 2) instant yeast or rapid rise yeas has smaller
granules and dissolve faster. This is used for breads due to its gluten-
formation and stabilization characteristics in the fermentation process of
yeast.
b. Baking soda – this is also known as sodium bicarbonate. It is fine white
powder and has a slightly salty and alkaline taste. Baking soda is good for
baking muffins, cakes, cookies, and pastries due to its fast action of chemical
leavenirs.
c. Baking powder – this is a mixture of baking soda plus an acid to react with
it, and starch to prevent lumping. Baking powder is available in two types; 1)
single-acting baking powder which requires only moisture to release gas, 2)
double-acting baking powder releases gas in two stages: first, during mixing;
second, it completes the reaction with the addition of heat during baking.
6. Eggs – eggs perform many functions in the production of baked products. The best kind
of egg in baking is the fresh-white chicken egg. Large and fresh white eggs are the best for
baking. They should be clean, fresh, and free from bad odors and taste.

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 Some of the functions of eggs in baking:
a. Protein in egg contributes to structure of the baked product.
b. It serves as emulsifier. It contributes to volume and texture.
c. It is a leavening agent. When egg whites are beaten, air trapped in the foam
bubbles and expand during baking.
d. It gives moisture to the baked product due to the quantity of water in eggs.
e. Eggs gives flavor, color, texture, and nutritional value.
7. Salt and other flavoring – the color and sweetness of other ingredients is enhanced with
the use of salt. Salt slows down yeast fermentation and strengthens gluten structure
making it more stretchable (Lauterbach and Albretch, 1994). Other flavorings used in
baking include vanilla, spices (cinnamon, nutmeg, and ginger) and flavor extracts which
are available in the market.

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 Learning Outcomes:
1. Identify tools and equipment in baking
2. Demonstrate correct ways to maintain tools and equipment in baking.

In this chapter you are expected to learn the different tools and equipment in baking and
maintain the same.

Tools and Equipment in Baking

There are many kinds of tools and equipment needed in baking. Being fully equipped with
the right tools and equipment in the kitchen, makes the baking process easier. Whether you are a
skilful baker or just new in baking, it is important that you identify the different tools and
equipment for successful baking. Using them appropriately will result in accuracy of the output
of the finished baking. Each tool and kitchen utensil plays an important role in the baking process.

1. Measuring cups – these are used for measuring dry and liquid ingredients.

Two types of measuring cups:

 A graduated cup – it has different measurements

marked on each side such as 1, ¾, 2/3, ½, 1/3, ¾,
and 1/8. This is used for measuring dry
ingredients.

 A measuring glass – this is made of

transparent glass or plastic used for
measuring liquid ingredients.

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 2. Measuring spoon – these are used in measuring small
quantities of ingredients; consist of a set of spoons with different
sizes.

3. Flour sifter – this is used for sifting flour.

4. Mixing bowls – these are used for mixing

ingredients. They come in different sizes and has
slopping sides.

5. Spatula – this is used in various ways. Small spatula which is 5 to 6 inches

is used to remove muffins and moulded cookies from baking pan.
Large spatula is used in spreading icing or frosting over the cake.

6. Rubber scraper – this is for removing bits of food on the sides of

the bowl.

7. Weighing scale – this is used to measure ingredients to get the get

the accurate measurement.

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 8. Utility tray – this is used to hold ingredient or utensils.

9. Wire wisk – this is used to beat or whip egg whites or

cream.

10. Rotary egg beater – this is used in beating eggs or

whipping cream.

11. Baking wares – these are the containers for the batter used during the baking process.
They come in different shapes and sizes and available in the market.
Types of baking wares:

a. Tube center pan – a round deep pan with

hollow at the center and which is
removable. This used for baking chiffon
cake.

b. Muffin pan – a cup-formed pan with a dozen holes used

for muffins and cupcakes.

c. Jelly roll pan – a shallow rectangular

pan used for baking thin cakes for rolls.

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 d. Loaf pan – a smaller rectangular-shaped pan used for
baking loaf bread.

12. Pastry bag – a funnel-shaped container used for icing

or whipped cream.

13. Pastry brush – this is used to grease pans or surface of

pastries.

14. Cutting tools – these include knife and chopping board

that are used to cut glazed fruits, nuts, or other
ingredients in baking.

15. Kitchen shears – these are used for various

cutting procedures.

16. Grater – this is used to grate cheese, chocolate, fresh fruits and other
ingredients that need the process of grating.

17. Timer – this is used to time the baking process, the rising of yeast
and other purpose which necessitate time.

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Ovens
Ovens are very essential to bakeshops for producing the bakery products. The concept of
baking is done through the use of oven.
Kinds of ovens used in baking:

1. Deck oven – this is also called stack oven

because several may be stacked on top of
one another. When baking breads, these are
placed directly on the floor of the oven and
not in baking pans.

2. Rack oven – this is a large oven which you can use; the
entire racks are full of sheet pans where you can bake at one time.

3. Mechanical oven – this is the kind of oven where

baked product is in motion due to its revolving
mechanism similar to a Ferris wheel. This
mechanical action eliminates uneven baking
because of the rotation throughout the oven. This
is common in big bakeshop operation due to its
big size.

4. Convection oven – this is a kind of oven which contains

fans that circulate the air and distributes the heat rapidly
throughout.

In order to be a successful baker, understanding the baking process is necessary.

Producing the quality baked products involves several basic principles that must be followed. In
baking, the baker needs the recipe which lists all the needed ingredients with exact quantities and
the procedure for preparation and temperature and time for baking.
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 Learning Outcomes:
1. Explain the basic principle in baking.
2. Measure ingredients correctly.

Basic Principles in baking

The following baking principles are given to guide bakers in producing quality baked
products.
1. Measure accurately
All ingredient needed should be measured accurately. The measurement called for every
recipe when in correct proportion work well together and produce the best results. Exact
quantity of ingredients is also necessary to bring about the desired reactions and changes
in the baking process. For example, salt slows down yeast fermentation, and when the
amount of salt is less than what is required in the recipe, the dough will rise too quickly.
Such will affect the shape and flavor of the bread (Lauterbach and Albrecht, 1994).

2. Use the exact ingredients as specified

Every ingredient in the recipe has specific characteristics which work best with other
ingredients in the recipe. When a baker changes an ingredient in a recipe, the baked
product may not yield the expected quality. For example, bread flour and all-purpose flour
have different characteristics as learned in the previous lesson. So when the all-purpose
flour in the recipe for muffin is the replaced with bread flour. The muffin will have a soft
and light product as expected (Lauterbach and Albrecht, 1994).

3. Follow correct mixing methods and baking procedures

The appropriate mixing methods and procedures suggested in the recipe are of outmost
importance in baking. Poor quality product will be obtained if proper mixing method and
the correct procedures are not followed. In all recipes, baking procedures are specified.
The appropriate pan for baking, the baking temperature, and the length of time for baking
must be followed correctly. Changes in the temperature and baking time would change
the quality of the product.

Measuring Ingredients Correctly

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 Measuring ingredients correctly, as we have learned, is very important to obtain the best
result of the baked product. Different may people may use exactly the same recipe, but the baked
product may turn out differently because of measuring and mixing technique. Accurate
techniques in measuring are as important as the tools in measuring. The following procedures
are given for your guide:

1. Rice and flour. Using a spoon or similar tool, fill the cup overflowing, level-off with
spatula or with a straight edge of a knife. Do not dip the cup into the flour.
2. Sifted flour. Before measuring flour, sift first especially in cake recipes. Spoon inti the cup
overflowing and level-off with a spatula.
3. Refined sugar. Sugar need to be sifted first before measuring to take out lumps. Spoon
into the measuring cup and level-off with spatula. Remember not to tap or pack refined
sugar down.
4. Brown sugar. The sugar is packed into cup enough to hold its shape. Level-off with
spatula and turned out off from the cup.
5. Salt, pepper, leavening agent. Level the measuring spoon with a straight edge of a knife
or spatula.
6. Liquid ingredients. Place the graduated glass or plastic measuring cup on a flat surface
and hold it firmly. View the liquid at eye level by leaning over. Do not pick up the cup to
bring it to your eye level.

Other important reminders in measuring ingredients:

 Timers/thermometers, scales and other measuring devices checked and calibrated
according to manufacturer’s manual before using.
 Standardized measuring tools and equipment should be used in measuring
ingredients by volume.
 In measuring dry ingredients, do not shake the cup to level-off the ingredients.

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 Learning Outcomes:
Discuss safety and sanitation in baking.

Good practices in kitchen and laboratories is essential for learners during the application
of the different activities in their training course. Sanitation must to be kept high in laboratories
as well as the proper way of keeping and handling food.
Good practices in kitchen and laboratories is essential for learners during the application
of the different activities in their training course. Sanitation must be kept high in laboratories as
well as the proper way of keeping and handling food.

Good kitchen & Laboratory Practices includes the following (Carino & Lazaro, 2003):
1. Maintain personal hygiene.
There are simple ways to achieve personal hygiene:
a) Wash and trim your hair regularly to look neat and clean.
b) Visit the dentist at least once a year.
c) Take a bath every day before school, every night before going to bed.
d) Scrub your hands with soap and water especially after using the toilet.
e) Wear deodorant or antiperspirant every day.
f) Trim your nail since you are working in food service.
g) Wear suitable, comfortable, and clean clothes while at work.
2. Keep and maintain the cleanliness in handling food.
Washing hands is the single most effective way to prevent infections. Germs may
spread casually by touching another person. When you touch contaminated objects and
you touch your face, mouth, eyes, and nose you are also open to catch germs.
Using an inadequate amount of soap, rubbing the hands together to create friction,
and rinsing under running water is a good practice of hand washing.
3. Keep and maintain the cleanliness of the laboratory equipment.

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 There are ways to keep and maintain the cleanliness of the laboratory equipment:
a) Remove burned food particle by scraping it with a blunt scraper.
b) Do not allow grease to collect on range. Wash it daily with soft cloth.
c) Soak top grids in water with detergent.
4. Keep and maintain the cleanliness of the working area and laboratory.
Ways to keep the working area and laboratory clean:
a) Do not eat, smoke and play inside the laboratory.
b) Do not comb hair or make yourself up in the laboratory.
c) Always return tools and implements to their proper place.
d) Keep the cabinet doors closed to prevent accidents and to prevent rodents from
entering the cabinet.
e) Keep personal belongings out of the working area.
f) Wipe or dry immediately spilled water or soil on the floor. This may cause fall or
accident.
g) Do not lean or sit on equipment and work tables.
h) Floors should be swept or cleaned after each laboratory session.
i) Provide waste container with cover in convenient place.

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 Learning Outcomes:
1. Demonstrate understanding on the importance of occupational health and
safety procedures.
2. Identify hazards and risk in the workplace.
3. Control hazards and risks in the workplace.
4. Familiarize oneself with some existing laws such as the Clean Air Act.

In this chapter you are expecting to learn the laws and apply the same protect workers in
the workplace.
Objectives Occupational Health and Safety Standards
The Department of Labor promulgated the Occupational Health and Safety Standard for
the guidance and compliance of all concerned.
The main objective of the Occupational Health and Safety Act are (Saxena, 2008):
1. Securing the health, safety and welfare of person at work;
2. Protecting visitors to the workplace from accidents stemming from work-related
activities; and
3. Providing an environment that is suitable to the worker’s psychological and physiological
needs.

Aspects of Health and Safety in Food Service

The hospitality industry has to ensure the strict compliance of health practices policies to
protect costumers from food poisoning and accidents. The protection of the staff is the first thing
should be considered. The provision of regular maintenance and thorough cleaning of facilities
and equipment will prevent the spread of germs or bacteria (di los Reyes & Noynay, 2017).
Health and welfare. The industry needs to take care of its staff. Healthy workers take
fewer sick leaves and more attentive to their task. On the other hand, staff who are constantly
tired and run-down are prone to greater risks and accidents.
Staff should be given meal breaks and must be provided sufficient time to eat.

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 Establishments should consider to have staff trained and should acquire skills in first aid
to assist anyone in accident that may happen in the workplace. Regular check-ups of workers
should be encouraged along with vaccinations for prevention of tetanus and other infection.
Safety. Incorrect use of electrical and mechanical equipment in the workplace, such as the
kitchen, can be dangerous to the person using it. Same is true if these equipment are not properly
maintained. It is the duty of the employer to see to it that workers using any equipment
understand its proper use and maintenance, or undertake an appropriate training course.
Regular schedules of fire drills and evacuation plans for all staff members must be made
and strictly followed by the management. Exits signs must be clearly visible and illuminated in
the work place.

Republic Act No. 10611 – “An Act to strengthen the Food safety Regulatory System in the
country to Protect Consumer Health and Facilitate market Access of Local Foods and Food
Products, and for Other Purposes’’ Otherwise known as the “Food Safety Act of 2013’’.
The foregoing implementing rules and Regulation of Food Safety Act of 2013 must be
carefully understood by any workers in the kitchen:
This Act shall strengthen the food safety regulatory system in the country, the State shall
adopt the following specific objective:
(a) Protect the public from food-borne and water-borne illnesses and unsanitary,
unwholesome, misbranded or adulterated foods;
(b) Enhance industry and consumer confidence in the food regulatory system; and
(c) Achieve economic growth and development by promoting fair trade practices and
sound regulatory foundation for domestic and international trade.
Toward the attainment of these objectives, the following measures shall be implemented:
(1) Delineate and link the mandates and responsibilities of the government agencies
involved;
(2) Provide a mechanism for coordination and accountability in the implementation
of regulatory functions;
(3) Establish policies and programs for addressing food safety hazards and
developing appropriate standards and control measures;
(4) Strengthen the scientific basis of the regulatory system; and
(5) Upgrade the capability of farmers, fish folk, industries, consumers, and
government.

Basic Principles of Food Safety Act of 2013

Article III Section 5. Food Safety Requirements – To ensure food safety, the following
general guidelines shall be observed:
Rule 5.1 Food safety requirement shall guide decision-making on potential adverse
health effects that may occur from the consumption of the food and the need to identify risk
management option.

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 Rule 5.2 The food business operator (FBO) and the regulatory agency shall take the
necessary steps to be acknowledgeable of the condition under which food could come become
unsafe or injurious to health.
(a) In determining whether food is unsafe, the following shall be considered:
(1) The normal conditions of the use of food by the consumer;
Rule 5a.1. Food shall be presented in accordance with their intended use as
provided for in the specific guidelines developed and determined by FSRA.
(2) The normal conditions maintained at each stage of primary production,
processing, handling, storage and distribution;
(3) The health of plants and animals from where the food is derived;
(4) The effect of feeds, crop protection, chemicals and other production inputs on
otherwise healthy plants and animals; and
(5) The information provided to the consumer. This includes the information
provided on the label or any information generally available to the consumer. This
should aid consumers in avoiding specific health effects.
Rule 5a.2 all information provided to consumers on food and its preparation,
such as during cooking demonstrations, cooking shows, fresh processed food
product launching and other similar activities, shall observe the requirement for
hygienic food handling and other practices for safe food preparation.
(b) In determining whether food is injurious to health, regard shall be given to the following:
(1) The probable immediate, short-term or long-term effects on subsequent
generations of that food on health;
Rule 5b.1 the DOH shall monitor the effects of foods on the health of the
individuals and not on subsequent generations (e.g. non-communicable diseases,
micronutrient deficiencies).
(2) The probable cumulative effects; and
(3) The particular health sensitivities of a specific category of consumers where the
food is intended for that category.
(c) In determining whether food is fit for human consumption, regard shall be given to the
unacceptability of the food according to its intended use due to contamination by
extraneous matter of through putrefaction, deterioration or decay.
Rule 5c.1 in declaring a food unfit for human consumption, the condition of the food shall
be evaluated through physical, chemical, microbiological, microscopic and other tests,
whenever necessary.
(d) Where unsafe food is part of the batch, lot of consignment of food of the same class or
description, it shall be presumed that all food in that batch, lot or consignment is also
unsafe.
(e) Food that complies with specific national law or regulations governing food safety shall
be deemed safe insofar as the aspects covered by national law and regulations are
concerned. However, imported food that is declared unsafe by the competent authority of
the exporting country after entry to the country shall be withdrawn from the market and
distribution channels; and

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 (f) Compliance of a food product with specific standards applicable to specific food shall not
be prohibited the competent authorities to take appropriate measures or to impose
restrictions on entry into the market or to require its withdrawal from the market, where
there is reason to suspect such food product shows food safety related risks.
Rule 5f.1 FSRAs shall restrict entry into the market or apply other measures to protect
consumer health when food meetings specific standards is subsequently found to be a
potential source of food safety related risk. The measure shall be enforced until inspection
new specific data are obtained and/or after appropriate testing and inspection are carried
out to confirm safety on the food.

Identifying Hazards and Risks in the Workplace

Several accidents and injuries that may occur in the kitchen vary greatly. Yet, these can be
prevented by people by thinking what they are doing, understanding the task, using common
sense, and not fooling around (de los Reyes & Noynay, 2017).
The most common accident and injuries in the kitchen are listed here, (Saxena, 2008 as
cited by de los Reyes & Noynay, 2017).

Cuts
Cuts are hazards to chefs and cooks. Sharp knives are common in the kitchen. Knives need
to be sharp. Using a blunt knife in cutting needs more pressure, hence, creating a chance that your
hands may slip and cause a cut.
Reminder to avoid cuts:
1. Hold the knife correctly and firmly,
2. Work on a clean and clear cutting board,
3. Use the correct knife for the job,
4. Ensure the cutting surface is stable and not likely to slip or slide on the bench
during the cutting action, and
5. Always be alert and concentrate on the job at hand.

Burns
Stoves and ovens are another dangers of kitchen work. Burns and steams scalds are very
painful and take some time to heal properly, especially, if medication attention is nor sought.
Burns may come from:
1. Touching direct flame,
2. Boiling water,
3. Using a damp cloth to move hot objects from the top of the stove or from the oven,
4. Hot fat splashing,
5. Adding a liquid to a hot roux during sauce production, slipping over in the kitchen
and pulling over a hot food items over you as you try to prevent your fall, and
6. Incorrect way of using cooking equipment.
Falling and Slipping
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 In all kitchen at sometimes water or fat accidentally spill on the floor. Spills need to be
wiped up quickly and thoroughly to prevent people from slipping over. When you fall, it is not
only painful, but you may also risk from muscular and bone damage.
To prevent additional injury to persons who might meet accident in the kitchen by fall,
place all knives and other sharp objects in its proper places. Hot pots of liquid or soup must be
placed further away from the edge of tables, counter tops, or gas range tops (de los Reyes &
Noynay, 2017).

Fires
With the implementation of safety standards fire is not as frequent as in the past. However,
this still occurs and can be very dangerous. Ignorance, neglect, or lazy attitude are the common
reasons for fire. Fats in deep-friers are not given the due respect it deserves. If too much fat is
used, if fats are not strained regularly, or if they are left at extremely high temperatures for too
long, they can reach flashpoint and ignite.
Gas ovens with faulty thermostat can cause fire or burn people badly on the face if the
pilot light goes out and the gas is left to flow. In such a situation, if you are working above the
oven, the unburn gas rises and is ignited by the flame, sending fireball cross the kitchen.
Other fires are caused by electrical shorts or faults. Uncleaned hoods build up a grease
film, once alight, they can send fire throughout the ducting system.
Fire extinguishers and fire blankets are essential. They should be located in strategic
areas in the kitchen. All staff must be familiar with their location and usage.
Heat-sensitive ceiling sprinklers are an asset in any kitchen. They are activated
immediately once any heat or smoke rises to them.

Lifting
There are heavy objects in the kitchen. When lifting any of these, be sure to lift weights
that you are comfortable with. Ensure that you lift correctly with knees bent and keeping the back
straight. Back injuries are often a lifelong problem, and is mostly caused by incorrect lifting or
twisting while lifting. If an item is too heavy for you to lift, wait for another person to assist you.

Noise
Noise may cause hearing problems. All industrial workplaces, including kitchen have
areas in which noise are inevitable. Noises from machinery, the usual clinging of pots from
scullery, and exhaust fans are some examples. Such areas should be avoided where possible.
Rotation of staff should be considered so that no one person is regularly exposed to constant loud
noise.

Diseases
Kitchens are ideal breading grounds for bacteria and pests. If surfaces and equipment are
not maintained in a clean condition, as sterile as possible, kitchen workers might succumb to
illnesses that can quickly spread to other staff and to costumers. Any ailing staff suffering from
illnesses or contagious conditions should not allowed to enter the food preparation area.

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 These are just few examples of risks and hazards in the workplace. The best prevention
is always to stay alert and be very careful.

Controlling OHS Hazards and Risks

Workplace incidents can have a dramatic impact on people’s lives and loss of skilled staff
and lost production of goods and services can have significant financial impact on the
organizations.
Under the Occupational and Health and Safety Act of 2004 (OHS Act), duty-holders have
obligations to ensure the health and safety of people so far are reasonably practicable. Good
health and safety is all about eliminating and controlling hazards and risks. This is best achieved
by proper consideration of the sources of harm and what can be done to prevent the harm from
occurring (de los Reyes & Noynay, 2017).
Occupational and Health and Safety Act of 2004 (OHS Act) guide, set out the method that
should be used to control OHS hazards and risks. The OHS Act anticipate and expects that the
method set out in this guide will be used for the control of OHS hazards and risks.

Key concepts:
There are four important concepts that need to be understood so that this guide makes
sense:
1. A hazard is something currently in, or maybe in future to be in, the work
environment that has a potential to cause harm to people.
2. A risk is the chance (or likelihood) that a hazard will cause harm to people.
3. Harm is death, injury, illness (including psychological illness) or disease that may
be suffered by a person from a hazard or risk.
4. A control is a thing, work process or a system of work that eliminates OHS hazards
and risks or, if this is not reasonably practicable, reduce the risk so far as
reasonably practicable.

Steps in Controlling OHS Hazards and Risks

Step 1 – Identify hazards. This involves finding all of the fore see able hazards in the
workplace and understanding the possible harm that the hazards may cause. What to look for a
hazard is something in the workplace that can cause harm to people.
A piece of plant, substance or a work process may have many different hazards, and each
of these hazards needs to be identified. For instance, a production line may have a mechanical
hazards, noise hazards, electrical hazards, body stressing hazards associated with manual
handling and psychological hazards associate with the pace of work.
Step 2 – Assess risks. Each of the identified risks associated with a hazard needs to be
analysed to develop an understanding of how can harm be caused. In doing do:
 Take account existing health and safety controls.
 Look at how work is actually being carried out rather than relying on written
manuals and work procedures.

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  Look at abnormal situations, as well as how things are normally meant to occur.
Consider maintenance and cleaning, as well as breakdowns of equipment and
failures of health and safety controls.
In doing a risk assessment, workout the likelihood of harm occurring. The likelihood that
a hazard will cause harm will influence decisions about how much effort needs to be taken to
control the risk. Estimating likelihood can be based on what is known about a risk, the actual
circumstances of the workplace and the way work is really done.
Step 3 – Control hazards and risks. Duty-holders are required to ensure health and
safety controlling risks. Risks must be controlled by eliminating them or, if this is not possible,
reducing the risk that can remain so far as reasonably practicable.
Arriving at appropriate control involves:
 Identifying the options for controls. A control option may be a single control or it
may be made up of a number of different controls that together provide protection
against a risk.
 Considering the control option and selecting a suitable option that can most
effectively eliminates or reduces risk in the circumstances.
 Implementing the selected options.
Note: mandatory controls specified in the OHS regulations must be implemented regardless of the results of the method.

Step 4 – check controls. Controls that are put in place to protect the health and safety of
people need to be monitored to ensure that they work as planned. This requires checking them
and ensuring that processes are put in place to identify and quickly fix problems. Checking
controls involves the same methods as in the initial hazard identification step (step 1), and creates
the loop in which workplace health and safety measures are maintained. Common methods used
to check the effectiveness of controls are:
 Inspecting the workplace
 Consulting employees
 Testing and measuring
 Using available information
 Analysing records and data

The Philippine Clean Air Act of 1999 (Republic Act 8749)

Salient Features of the Clean Air Act
The state shall pursue a policy of balancing development and environmental protection.
To achieve this end, the framework for sustainable development shall be pursued. As such, it shall
be the policy of the State to:
Formulate a holistic national program of air pollution that shall be implemented by the
government through proper delegation and effective coordination of function and activities;
Encourage cooperation and self-regulation among citizen and industries through application of
incentives market-based instruments; Focus primarily on program on air pollution; Promote
public information and education to encourage the participation of an informed and active public
in air quality planning and monitoring; and Formulate and enforce a system of accountability for
short and long term adverse environmental impact of a project, program, or activity. This shall

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include setting up of a funding or a guarantee mechanism for clean-up and environmental
rehabilitation and compensation for personal damages.
It mandates the various government agencies to do the following in support of the Act:
 Department of Environment and Natural Resources (DENR) – acts as overall of the lead
agency; prepares a National Air Quality Status Report which shall be used as a basis in
formulating the Integrated Air Quality Improvement Framework; issues rules and
regulations in the implementation of the Act.

 Department of Transportation and Communication (DOTC) – in coordination with the

DENR in case of industrial dischargers and the DOTC, in case of motor vehicles, shall,
based on environmental techniques, design, impose on and collect regular emission fees
from all said dischargers as part of the emission permitting system or vehicle registration
renewal system, as the case may be; implement the emission standards for motor vehicles.

 Department of Science and Technology (DOST) – with the DENR, other agencies, private
sector, the academe, non-government organizations and people’s organization, shall
establish a National Research Development Program for the prevention and control of air
pollution.

 Department of Trade and Industry (DTI), DOST, Local government Units (LGUs) –
together with the DENR, shall develop an action plan for the control and management of
air pollution from motor vehicles with the Integrated Air Quality Management
Framework.

 DOTC, DTI, and DENR – shall establish the procedures for the inspection of motor vehicles
and the testing of their emissions for the purpose of determining the concentration
and/or rate of emission of pollutants discharged by the said sources.

 Department of Energy (DOE) co-chaired with the DENR, in consultation with Bureau of
Products Standards of DTI, DOST with the fuel and automotive industries, academe and
the consumers – shall set specifications for all types of fuel related products, to improve
fuel composition for increased efficiency and reduced emission.

 Philippine Atmospheric, Geophysical and Astronomical Service Administration (PAGASA)

– shall regularly monitor meteorological factors affecting environmental conditions
including ozone depletion and greenhouse gases.

 Philippine Nuclear Research Institute (PNRI) – with the DENR shall regulate all projects
which will involve the use of atomic and/or nuclear energy, and will entail release of
radioactive substances into the environment, incident to the establishment or possession
of nuclear energy facilities and radioactive materials, handling, transport, production,
storage and use of radioactive materials.

 Department of Education (DepEd), Commission on Higher Education (CHED),

Department of Interior and Local Government (DILG) and the Philippine Information
Agency (PIA) – shall encourage participation of governments agencies and the private
sector including NGOs, POs, academe, environmental groups and other private individuals.

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POST-TEST

Directions: read each statement correctly. Encircle the letter of the correct answer.

1. Which of the following is the most effective cleaning equipment in removing thick
accumulated dust on carpet?

a. Floor polisher
b. Carpet sweeper
c. Vacuum cleaner
d. Hard broom

2. After the rain, Sheila assigned to wipe dry the glass walls outside the receiving room
which has accumulated drops of rain. Which is the best material for Sheila to use?

a. Towel cloth
b. Window and glass squeegees
c. Dusting clothes
d. Sponges

3. To be successful in doing the housekeeping tasks, the following should be considered

EXCEPT one of these. Which is the exception?

a. Proper handling of tool, materials and equipment

b. Full awareness of the manufacturer’s instruction in the use of tools and equipment
c. Doing the assigned task without asking assistance at all
d. Recognizing all tools, materials and equipment needed

4. While Ralph was cleaning the guest room, he discovered cockroaches underneath the
beds and cabinets. Which chemical does he need to eradicate these?

a. Air freshener
b. Insecticides
c. Baygon
d. Methylated spirit

5. You are given the task to clean the guest room. Bottles, caps and coins are scattered on
the carpeted floor. Given the following, which should you use to pick up the bottles, caps
and coins?

a. A whisk broom
b. Carpet sweeper
c. A vacuum
d. Bare hands

6. In ironing some fabrics, which is the most important thing to check before you proceed to
your work?

a. Pockets to check if there are things inside

b. Pleats to be followed
c. Labels of the garments to be followed
d. Manufacturer of the garments
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 7. Which of the following is NOT the proper way of operating blender?

a. Plug the blender first before putting the blender onto the base.
b. Choose the setting appropriate for the specific task.
c. Operate the blender in a flat, dry place.
d. Assemble all parts of the blender before operating it.

8. Which instrument that is made of glass is used for measuring the body temperature?

a. Sphygmomanometer
b. Clinical thermometer
c. Stethoscope
d. Ear thermometer

9. Wanda is a caregiver to a 4 month old baby. She is going to give bath to the baby first hour
in the morning. What does she need for the comfort and safety of the baby while giving
her bath?

e. A big basin
f. Towel
g. Big bath tub
h. Soap

10. Which of the following is needed to prepare a puree for your patient?

a. Air pot
b. Rice cooker
c. Blender
d. Whisk

Direction: Convert the following units of measurement into another unit of measurement.

11. 1 gallon = __________ quartz

12. 1 pound = __________ ounces
13. 1 pint = __________ cups
14. 1 cup = __________ tablespoon
15. 1 tablespoon = __________ teaspoons

Direction: encircle the letter of the correct answer.

16. In calculating pediatric dose to children who are two years old and above, what method
is advisable to use?

a. Young’s Rule
b. Body Surface Area (BSA) Method
c. Fried’s Rule
d. Ear thermometer

17. To calculate dose when administering medicine, the caregiver should consider the
following EXCEPT one. Which is the exception?

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 a. Use calculator in solving calculations
b. Call a pharmacist to help
c. Always keep a record of patient’s weight in kilograms
d. Give the immediate medication because time is essence to save the patient
18. Which method in calculating pediatric dose is usually used by Physician since this is the
most accurate and safety method?

a. Body Surface Are (BSA) Method

b. Clark’s Rule
c. Young’s Rule
d. Fried’s Rule

19. Sheila is to administer pediatric oral drug to an infant who is two month old. Which best
tool should she use?

a. Tablespoon
b. Cup
c. Dropper
d. Spoon

20. Which is one of the best methods to calculate approximately pediatric dosage which uses
the weight of the child?

a. Body Surface Area (BSA) Method

b. Clark’s Rule
c. Young’s Rule
d. Fried’s Rule

21. Samantha is a caregiver in a home for the aged. She has three clients under her care. She
follows practical ways to prevent hazards and risks EXCEPT one. Which one?

a. She wears clean gown every client care.

b. She uses gloves in the workplace.
c. She wears mask and keep this for a week-use.
d. She washes her hands before administering medicine.

22. The caregiver is exposed to which kind of hazard if she is working with people or
infectious materials especially in nursing homes and hospitals?

a. Biological hazards
b. Ergonomic hazards
c. Physical hazards
d. Psychological hazards

23. The following are examples of Ergonomic Hazards EXCEPT one.

a. Too much bending and reaching

b. Standing for a long period of time
c. Pain in the shoulder
d. Repeating the same movements over and over

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24. In nursing homes and day care institutions, improper wiring and frayed cords are
sometimes not given due attention. This may pose danger to the sick person and caregiver.
What type of hazard is this?

a. Physical hazard
b. Biological hazard
c. Ergonomic hazard
d. Chemical hazard

25. The following are examples of Psychological Hazards EXCEPT one.

a. Verbal abuse from dissatisfied clients

b. Performing tasks that requires lifting heavy loads
c. Burn out
d. Unreasonable expectations from clients

26. You are about to apply nail polish to the client’s hand, however, you found out that your
nail polish has already thickened. What should you do?

a. Shake the bottle very well before using

b. Add few drops of nail bleach
c. Discard the nail polish
d. Add enough solvent

27. Which is colorless nail polish that is applied over colored polish to prevent enamel
chipping and promote longer wearing of nail polish?

a. Nail hardener
b. Top coat or sealer
c. Base coat
d. Nail whitener

28. Which do you use to get or remove nail cosmetics from its container?

a. Orangewood stick
b. Nail file
c. Plastic spatula
d. Cuticle remover

29. When you work with the hands of the patron or the client, the service referred to is
___________?

a. Nail care
b. Beauty care
c. Pedicure
d. Manicure

30. After application of the nail polish, excess of this was observed at the sides of the
fingernails. Which should you use to clean excess nail polish?

a. Nail file
b. Nail buffer
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 c. Orangewood stick
d. Fingernail clippers

31. Which drafting tool has two arms and with a 90 degree angles and is used to draw
perpendicular lines?

a. Meter stick or yard stick

b. L-square
c. Ruler
d. Sewing gauge

32. What should you do to be able to get the exact waistline of the client?

a. Tell the client to stand straight.

b. Tell the client to wear a fitted garment.
c. Tie a string around the waistline as point of reference.
d. Take horizontal measurement first.

33. Nilda is going to draft pattern of a pyjama. Which material does she need to mark line on
the fabric?

a. Ruler
b. Tailor’s chalk
c. Sewing gauge
d. Tape measure

34. Which measurement is taken from the nape down to the desired length?

a. Length of shirt
b. Length of sleeve
c. Full bodice length
d. Bust height

35. Wearing garment with horizontal lines will make the body appear ____________?

a. Big and round

b. Short and wide
c. Big and small
d. Tall and skinny

36. The measurement taken from the shoulder base neck to the bust point is the ___________?

a. Bust distance
b. Bust
c. Bust height
d. Shoulder

37. Dinah is a slim figured lady. She wanted to buy a fabric for a party. She choose a fabric
with big horizontal lines to look bigger. What element of design did she consider?

a. Form
b. Line
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 c. Texture
d. Color

38. Sharon who is a fat lady always wears dark tone or deep-color clothes because of one
reason?

a. Her figure will appear smaller.

b. Her weight will be lighter.
c. Her body will appear sexy and attractive.
d. Her favorite color is dark.

39. Perla’s evening gown was simple bit it has huge flower at the left side of her waist line.
Which principle of design was considered here by Perla?

a. Rhythm
b. Emphasis
c. Harmony
d. Balance

40. Ebon brought a fabric for her mother’s birthday dress. She emphasized the color, the
shapes, lines, and texture which go along well with another. Which principle of design was
considered by Ebon?

a. Balance
b. Harmony
c. Emphasis
d. Rhythm

41. Daisy bought a black fabric or cloth for her Junior-Senior promenade evening gown. She
looked elegant during that night. Which element of design attracted the audience to her?

a. Texture
b. Color
c. Line
d. Form

42. Tacloban’s name was derived from bamboo baskets known as “taklub” or cover used by
early fisherman in ________________________?

a. Cooking fish
b. Drying fish
c. Catching fish
d. Preserving fish

43. Pinilian, Binakol, and Tiniri are some known types of weaving techniques that originated
in ________________.

a. Baguio
b. Abra
c. Tacloban
d. Romblon

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44. “Yantok” is the Filipino term for ___________________________?

a. Rattan
b. Shell
c. Bamboo
d. Leather

45. Which term refers to the basic element of handicraft that shows the ides or arrangement
scheme exhibited into a drawing model, mold or pattern?

a. Design
b. Fabric
c. Material
d. Technique

46. Which basic element of handicraft is used as input to a production process for
transformation into the finished product?

a. Design
b. Fabric
c. Material
d. Techniques

47. Marlon is getting ready to cooked battered chicken. He needs to cook the pieces of chicken
in hot deep fat. What is the process called?

a. Frying
b. Sauté
c. Fricassee
d. Stew

48. Lechon is always present on the table in most fiesta celebration. This is cooked by _________.

a. Broiling
b. Roasting
c. Grilling
d. Braising

49. I want to broil pork belly for dinner, I need to cook this ________________.

a. Over glowing fire

b. Before a glowing fire
c. Over a dry heat
d. Under a glowing fire

50. To soften beef bones for soup preparation, Jessa needs to cook this for a longer period of
time. The process is ______________.

a. Steaming
b. Boiling
c. Stewing
d. Sautéing
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51. Merry is ready with her ingredients for ‘‘putong puti’’. She also has to get ready the double
boiler for ___________________________.

a. Boiling
b. Steaming
c. Stewing
d. Sauntering

52. Which is used to transfer a little food from the serving dish to the guest plate without
mess?

a. Scraper
b. Spatula
c. Teo-tined fork
d. Serving spoon

53. Which is a chamber or compartment used for baking, cooking, heating or drying?

a. Oven-toaster
b. Oven
c. Microwave
d. Skillet

54. It is easy to scrape carrots and cucumber with the use of a _____________________.

a. Vegetable peeler
b. Paring knife
c. French knife
d. Fruit salad knife

55. Kitchenware made of aluminum is best to use in cooking because of its favourable
characteristics EXCEPT one.

a. It is of lightweight.
b. It gives even heat during the cooking process.
c. It is less expensive.
d. It is made of soft metal and easy to dent.

56. Which kitchen tools is used to level off when measuring dry ingredients?

a. Spatula
b. Rubber scraper
c. Kitchen knife
d. Spoon

57. Which is the most common method to sanitize kitchen surfaces?

a. By hot water
b. By steam
c. By hot air
d. By the use of detergent
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58. The following are some of the basic rules of safety in the kitchen EXCEPT one.

a. Store knives in drawer.

b. Cook with loose clothes.
c. Wipe out spills immediately.
d. Cook without dangling jewelry.

59. Which type of cookware conducts heat slowly wand evenly and is good for baking dishes
and at the same time serves as serving dish on the table?

a. Heat-proof glass
b. Teflon
c. Aluminum
d. Stainless

60. Jessa cooked spaghetti. The last thing she did was shred cheese evenly on top of the
spaghetti serving dish. What kitchen tool did Jessa use?

a. Grater
b. Colander
c. Funnel
d. Flipper

61. To hold cooked or broiled meat while slicing, what do you need?

a. Two-tined fork
b. Food tong
c. Kitchen shears
d. Flipper

62. What kind of sugar should you use in icing cakes, toppings, cream fillings, and dusting?

a. Brown sugar
b. White sugar
c. Confectioner sugar
d. Refined sugar

63. Water, a universal solvent, has the following attributes EXCEPT one.

a. It serves as dispersing agent for salt, yeast, and sugar.

b. It is necessary for the yeast fermentation and reproduction.
c. It adds flavor to the bake product.
d. It is responsible for the consistency of bread dough.

64. Nena is going to bake biscuits for snacks. What kind of flour should Nena use?

a. Bread flour
b. Pastry flour
c. All-purpose flour
d. Whole-wheat flour

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65. Which is the best flour to use in baking cakes and cookies?

a. Wheat flour
b. Cake flour
c. Durum flour
d. All-purpose flour

66. Which ingredient in baking stabilizes meringue and whipped cream?

a. Egg
b. Oil
c. Sugar
d. Yeast

67. Which baking utensil should you use in baking thin cake?

a. Muffin pan
b. Tube pan
c. Jelly roll pan
d. Loaf pan

68. Which oven contains fans that circulate the air around and distribute heat rapidly?

a. Rack oven
b. Mechanical oven
c. Deck oven
d. Convection oven

69. Which type of oven when baking breads is placed directly on the floor of the oven. Not in
baking pans?

a. Rack oven
b. Deck oven
c. Mechanical oven
d. Convection oven

70. A recipe calls for salt as one of the ingredient. Which measuring tool will you use?

a. Measuring glass
b. Tablespoon
c. Measuring cup
d. Measuring spoon

71. Which of the following is the appropriate tool for measuring small bits of ingredients?

a. Measuring spoon
b. Weighing scale
c. Tablespoon
d. Measuring cup

72. Olga is working in Santa Ana bakeshop. As required by the management, she practices
appropriate personal hygiene every day. Which one should NOT be followed by Olga?
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 a. Wear deodorant or antiperspirant every day.
b. Wear comfortable and clean clothes while at work-place.
c. Leave long hair hanging to appear attractive while at work.
d. Sport short nails since she is in food service.

73. A kitchen worker can keep the working area and laboratory by doing the following
EXCEPT one.

a. Provide waste container with cover in convenient place.

b. Sweep floors after every laboratory work.
c. Always comb hair at the food laboratory to look neat always.
d. Keep all cabinets close to prevent accident.

74. Ronan is one of the workers in a bakeshop. As a good worker, he does his duties and
responsibilities in accordance to his job description. Which of the following should Ronan
NOT do?

a. Wash gas range with soft cloth.

b. Soak top grids in water detergent.
c. Remove food particles on top of range by using sharp knife.
d. Grease must not be made to collect on range.

75. The bakeshop industries need to take care of their staff or workers. The following are
some good practices given to workers EXCEPT one.

a. Staff are given meal breaks.

b. Give regular check-up for workers.
c. No day-off policy to give more income to workers.
d. Provide first aids in case of emergency.

76. Which is NOT a good practice in the working area?

a. Keeping personal belongings in the working area.

b. Drying spilled water on the floor immediately.
c. Returning tools to its proper place.
d. Avoid sitting down on work tables.

77. When lifting heavy objects in the kitchen, correct practices should be in mind to avoid
accidents. There are recommended practices in lifting heavy objects. Which one is not a
good practice?

a. Drag heavy objects to make it easier

b. Keep back straight in lifting heavy objects
c. Lift objects that you are comfortable with
d. Follow correct position

78. To prevent fire accidents, the following are good practices in the kitchen except one.

a. After cooking, close the gas tank regulator before the gas range knob.
b. Fire extinguishers are located in strategic places.
c. In frying, fats are not left for too long.
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 d. Clean the hoods as often as needed.

79. What government agency is mandated by Republic Act 8749 or the Philippine Clean Air
Act of 1999 to act as overall lead agency to prepare a National Air quality Status Report,
and issues Rules and Regulations in the implementation of the Act?

a. Department of Trade and Industry (DTI)

b. Department of Environment and Natural Resources (DENR)
c. Department of Science and Technology (DOST)
d. Department of Education (DepEd)

80. Burns and steam scalds are painful and take time to heal. Of the following, what should
you avoid to prevent burns?

a. Touch a direct flame, it does not cause burn.

b. Use pot holder in holding hot objects.
c. Pour boiling water away from your body.
d. Boil water with correct kitchen equipment.

81. Cuts are hazards to chefs and cooks. If Julius, a cook, is careful, which will he NOT do?

a. Use the correct knife for the job.

b. Use blunt knife to avoid cuts.
c. Work on clean and clear cutting board.
d. Always concentrate on the job.

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 Republic Act No. 11168
Republic of the Philippines
Congress of the Manila
Metro Manila

Seventeenth Congress
Third Regular Session

Begun and held in Metro Manila, on Monday, the twenty-third of July, two thousand
eighteen.
REPUBLIC ACT No. 11168
An Act allowing Home Economics Graduates to teach Home Economics and Home
Economics-Related Technical-Vocational Subjects in All Public and Private Elementary
and Secondary Educational Institutions, Respectively, Consistent with Section 8 of the
Republic Act No. 10533 or the Enhanced Basic Education Act of 2013
Be it enacted by the Senate and the House of Representatives of the Philippine Congress
Assembled:
Section 1. It is the policy of the State, as enshrined in the ‘‘Enhanced Basic Education Act of 2013”,
to allow graduates and specialists on specific fields that have limited licensed teacher applicants
to teach in their specialized subjects for the basic education levels. The State recognizes the
invaluable contribution that Filipino professionals and specialists, particularly degree holders of
Home economics, can make to the realization of a literate, skilled and productive citizenry.
Section 2. Notwithstanding the requirement set by the Department of Education (DepEd) and the
Civil Service Commission (CSC), competent Home Economic graduates, as well as allied academic
areas, shall be allowed to teach Home Economics subjects in all public and private elementary
and secondary institution, respectively, and other duly recognized academic institutions. To this
end, the DepEd and the CSC, in consultation with the Technical Education and Skills Development
Authority (TESDA), shall jointly formulate the appropriate standards and guidelines, to include
academic requirements and competencies to assess the qualification of Home Economics for the
technical-vocational subjects.
Graduates of Home Economics shall be required to obtain a national Certificate Level 1 (NC1) and
National Certificate Level 2 (NC2) from TESDA before they can teach technical-vocational subjects
in secondary education institutions.
Section 3. Graduates of Home Economics shall be required to take the Licensure Examination for
Teachers (LET) within five (5) years of the date of hiring. However, graduates who are willing to
teach on part time basis shall be not be required to take the LET.
Section 4. Home Economics as a profession shall be represented in the Teacher Education Council
(TEC).
Section 5. Within ninety (90) days after the effectivity of this act, the DepEd Secretary, in
consultation with the Commission oh Higher Education (CHED) Chairperson, the TESDA General
and the Professional Regulation Commission shall promulgate the necessary rules and
regulations for the implementation of this Act.

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Section 6. All laws, presidential decrees, executive orders, proclamations and/or administrative
regulations which are inconsistent with the provision of this Act, are hereby amended, modified,
superseded, or repealed accordingly.
Section 7. This act shall take effect fifteen (15) days from the date of its publication in at least two
(2) newspapers of general circulation.

Approved,

VICENTE C SOTTO III

President of the Senate

GLORIA MACAPAGAL-ARROYO
Speaker of the House Representatives

This Act which originated in the House of the Representatives was passed by the House of
Representatives and the Senate on November 14, 2016 and October 10, 2018, respectively.

MYRA MARIE D. VILLARICA

Secretary of the Senate
House of Representatives

Approved: January 3, 2019

(Sgd.) RODRIGO ROA DUTERTE

President of the Philippines

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