7

TECHNOLOGY AND
LIVELIHOOD EDUCATION
BREAD AND PASTRY PRODUCTION

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 6 : Store Tools and Equipment
First Edition, 2020

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wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

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

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author/s: Karah Quinn E. Picardal
Reviewers: Sheyla Jay S. Pancho Juliet S. Lapiz Befe Y. Ordiz
KeziaKeren L. Cagalawan
Illustrator and Layout Artist: Karah Quinn E. Picardal
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD

Members
Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS – EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by

Department of Education – Division of Misamis Occidental
Office Address: Osilao St., Poblacion I, Oroquieta City, Misamis Occidental
Contact Number: (088) 531-1872 / 0977 – 8062187
E-mail Address: deped_misocc@yahoo.com
 TABLE OF CONTENTS

Introductory Message ………………………………….....

What I Need to Know ………......................................... 1
What I Know ………......................................... 2

What’s In Lesson 1 .................................................... 3

What’s New .................................................... 4
What is It .................................................... 5
What’s More ………......................................... 8
What Can I Do ………......................................... 9
Assessment ………......................................... 10
Additional Activities ………......................................... 11
Answer Key ………......................................... 12
References ………......................................... 13

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 Introductory Message

For the learner:

Welcome to the Bread and Pastry Production 7 Alternative Delivery Mode (ADM) module
on Store Tools and Equipment .

This module is an exploratory and introductory course which leads you to Bread and Pastry
Production National Certificate Level II (NCII).

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

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

This module has the following parts and corresponding icons:

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

What I Know This part includes an activity that aims to check

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

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

current lesson with the previous one.

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

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

What is It This section provides a brief discussion of the

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

What’s More This comprises activities for independent practice

to solidify your understanding and skills of the

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 topic. You may check the answers to the exercises
using the Answer Key at the end of the module.

What I Have Learned This includes questions or blank

sentences/paragraphs to be filled in to process
what you learned from the lesson.

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

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to

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

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

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

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

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

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 7
BREAD AND PASTRY
PRODUCTION

Module 6. Store Tools and

Equipment

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders
to email their feedback, comments, and recommendations to the
Department of Education at action@ deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

What I Need to know

It’s important for a tool to be properly maintained and stored to ensure it is safe
to use when needed. Tools and equipment will last longer if being properly
maintained and stored thus, always available when needed. Efficient handling and
storing of tools and equipment are vital to the industry. Proper storage of tools and
equipment are not the only concern of the management but for the workers who
uses them. Proper storage reduces the cost of maintenance and even injuries.

After reading this module, the learners should be able to:

1. store and label tools and equipment ;

2. discuss the importance of proper storage of tools and equipment;
3. learn how to store tools and equipment safely.

As you go through in this module understand and familiarized every learning

competency.

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 What I Know

Before exploring this module, let us see what you already know about Bread and
Pastry Production.

Directions: Write true if the statement is correct and false if the statement is wrong.
Write only the letter of your answer in your TLE notebook.

1. DO NOT Take out anything which are not useful.

2. Wash all used baking tools immediately after using.
3. Dry all baking tools and equipment by air or wipe with a dry dishcloth. Make
sure all knives, spoons, forks and ladles are dry before storing.
4. Frequently used items should be stored in faraway place.
5. Electrical cords should be gathered to prevent entanglement.
6. Knives should be stored with sharp edge up and handle down.
7. Hang measuring tools so it’s easier to find the right quantity.
8. Stacked baked wares (baking pans, baking sheets) by size and type.
9. Labeling the tools storage does not help to improve safety as well as
organization and even efficiency.
10. The areas where you store the tools and equipment should be dry and
organized.
11. It is very important to store tools and equipment properly to prevent from
getting damaged and lost.
12. Put back the electric mixers and other electronic equipment to their
designated storage spaces.
13. Before operating the equipment, be sure to read and follow the manufacturer
guidelines as outlined in your equipment manual
14. After operating the equipment, be sure to read and follow the manufacturer
guidelines as outlined in your equipment manual.
15. Stack measuring tools so it’s easier to find the right quantity.

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 What’s In

Before storing tools and equipments it is important to check if they are sanitize
and in good condition.

Directions: Identify the function of each cleaning materials. Write your answer in
your TLE notebook.

1. 2. 3.

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LESSON
PROPER STORAGE OF TOOLS AND EQUIPMENT
1

What’s New

Activity 1 Let Me Know

Below are pictures of storing and safe keeping of kitchen tools.

Directions: In your TLE notebook write atleast 2 observations in each picture.

1.)

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Source: https://i.pinimg.com/originals/f8/a6/40/f8a6405917465e793e3ae0cd93ef4ad9.jpg
2.)

Source:https://www.gbnfreepik.com/premium-photo/knife-scissor-kitchen-utensil-wood-block-white-
background_7460763.htm#page=1&query=knife%20storage&position=18

What is it?

STORING AND LABELLING OF TOOLS AND EQUIPMENT

1. Categorized your items. Store tools and equipment according to their

functions and uses.

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

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

Importance of proper storage of tools and equipment

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

getting damaged and lost.
2. If the tools were placed in an incorrect area it can prevent accidents.
3. Storing your tools properly makes them easy to find when needed.
4. Ensures that tools are in good conditions at all times.
5. Tools that are lost will consume money to replace and time can be wasted if
they are not available and ready to use when needed.

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Baking Tools and Equipment Maintenance

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

Proper Storage of Tools and Equipment

1. Imagine it has a glass door on it and everyone is going to see what's inside
from your cabinets.
2. Take out the tools in the cabinet which are not useful.
3. Wash all used baking tools immediately after using.
4. Dry all baking tools and equipment by air or wipe with a dry dishcloth. Make
sure all knives, spoons, forks and ladles are dry before storing.
5. Store all tools and equipment in their designated places.
6. Frequently used items should be stored in accessible place.
7. Electrical cords should be gathered to prevent entanglement.
8. Knives should be stored with sharp edge down and handle up.
9. Hang measuring tools so it’s easier to find the right quantity.
10. Stacked baked wares (baking pans, baking sheets) by size and type.
11. Labeling the tools storage can help to improve safety as well as organization
and even efficiency.
12. The areas where you store the tools and equipment should be dry and
organized.

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 What’s More

Activity 2 Self- Assessment

Directions: Fill in the blanks.

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

getting and lost.
2. the tools in the cabinet which are not useful.

3. Frequently used items should be in accessible place.

4. After baking, used baking pans in water with dish washing solution to
soften the burnt food.
5. Knives should be stored with sharp edge and handle .

What I Have Learned

Graphic Organizer

Directions: In your own ideas write down the importance of storing the tools
and utensils properly.

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 What I Can Do

Activity 3. Application
Directions: Identify the following tools and equipments according to its kind and
uses. Write A for measuring, B for mixing and C for baking. Write your answer in
your TLE notebook.

1. Measuring cup 4. Cookie sheet 7. Weighing scale

2. Mixing bowl 5. Measuring glass 8. Wire whisk
3. Rubber scraper 6. Round pan 9. Electric mixer
10. Wooden spoon

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 Assessment

Now, that you are finished accomplishing module, let us check what you
have learned.

Directions: Write true if the statement is correct and false if the statement is wrong.
Write only the letter of your answer in your TLE notebook.

1. It’s okay not to gather electrical cords to prevent entanglement.

2. Knives should be stored with sharp edge down and handle up.
3. Hang measuring tools so it’s easier to find the right quantity.
4. Stacked baked wares (baking pans, baking sheets) by size only.
5. Labeling the tools storage doesn’t help to improve safety as well as
organization and even efficiency.
6. Tools that are lost will consume money to replace and time can be wasted if
they are not available and ready to use when needed.
7. Keep labels facing out, boxes lined up and bowls stacked in order of size.
8. After baking, sprinkle used baking pans with water with dish washing solution
to soften the burnt food.
9. Do not put back the electric mixers and other electronic equipment to their
designated storage spaces.
10. After operating the equipment, be sure to read and follow the manufacturer
guidelines as outlined in your equipment manual.
11. Store tools and equipment according to their colors
12. Storing your tools properly makes them hard to find when needed.
13. Take out the tools in the cabinet which are useful.
14. Wash all used baking tools immediately before using.
15. Dry all baking tools and equipment by tissue. Make sure all knives, spoons,
forks and ladles are dry before storing

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 Additional Activities

Activity 4

Directions: Draw kitchen tools in the cabinets provided below.

MEASURING TOOLS MIXING TOOLS

BAKING TOOLS

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Congratulations! You have successfully completed Module 6.

Answer Key

1. False 1. Damage
2. True 2. Take-out
3. True 1. Removes grease 3. Stored
4. False and dirt. 4. Soaked
5. True 5. Down, up
6. False 2. Vinegar is a great
7. True natural cleaning
8. True product as well as
9. False a disinfectant and
10. True deodorizer.
11. True
12. True 3. Used as
13. True disinfectant.
14. False
15. False

What I Have Learned What I Can Do Assessment

1. If the tools were 1. A 1. False

placed in an 2. B 2. True
incorrect area it 3. B 3. True
can prevent
4. C 4. False
accidents.
2. Storing your tool 5. A 5. False
s properly 6. C 6. True
makes them 7. A 7. True
easy to find 8. B 8. False
when needed. 9. B 9. False
3. Ensures that 10. B 10. False
tools are in good
11. False
conditions at all
times. 12. False
13. False
12 14. False
15. False
 References

BOOKS

K-12 Basic Education Curriculum Technology & Livelihood Education Learning Module in Bread
and Pastry Production Exploratory Course Grades 7 & 8.

K-12 Basic Education Curriculum Technology & Livelihood Education Curriculum Guide
Exploratory Course on Bread and Pastry Production

ELECTRONIC RESOURCES

https://prezi.com/kzjc0s9tzncd/store-and-stack-kitchen-tools-and-equipment/

http://www.cfdsystems.com/bulletin-files/CFDS%20Safety%20Bulletin%20Proper%20Tool
%20Maintenance.pdf

https://prezi.com/p/kyjr7ydk-knn/kitchen-equipment-safety/

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For inquiries or feedback, please write or call:

Department of Education – Bureau of Learning Resources

Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: reiogn10@deped.govph

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: reiogn10@deped.govph