Kate F. Morales.

BTLEd -III

HE 312 Fundamentals of Food Technology

LEARNING OUTCOME 1

Pretest LO 1

A. List down at least five safety measures in the use of baking tools and equipment.

1. Make sure the tools to be used is clean before and after using.

2. Tools should be stored in a cool dry place.

3. Carefully handle and use the fragile tools.

4. Always check the wiring of electrical equipment.

5. Discard or dispose the broken tools especially those made in glass.

B. Supply the missing word or group of words to make the sentence complete.

1. Sharp knives cut better and are easier to work than dull kind.

2. The serrated spoon is useful for cutting fruits.

3. Repair broken tools and equipment immediately.

4. Store tools and equipment in a clean dry place.

5. Tools with breaks should be discarded.

Self-Check 1.1

A. Identify the following.

1–5 Safety measures in the use of kitchen tools and equipment.

1. Store knives, choppers and cutting blades in designated places and label them.

2. Repair broken tools and equipment immediately.

3. Check wiring of electrical equipment regularly.

4. Handle fragile tools or those tools made of glass with care

5. Store tools and equipment in a clean dry place.

6 – 7 Reasons why it is important to do proper maintenance and safety of

kitchen tools and equipment.

6. Not having proper maintenance in kitchen will cause the bacteria to multiply and it
can lead to food contamination.
7. Inspecting wirings of equipment before using is also important to avoid hazard.

B. Write letter T if the statement is correct and letter F if the statement is wrong.

T 1. Have separate cutting board for meat and vegetable to

avoid food contamination.
T 2. Colander with stand is preferable to use so the fruits on
vegetables don’t sit in the liquid.
F 3. Safety in the workplace is only the teachers’ concern.
T 4. Food borne disease is the result of poor sanitation in the use of
tools and equipment.
T 5. Do not store tools when wet in cabinet. It may result into damage.
LEARNING OUTCOME 2

Pretest LO 2

A. Match Column A with Column B. Write the letter of the correct answer.

A B
C 1. Loose handle of tools and equipment a. Baking Soda
D 2. The result of negligence of cleaning the tools before using b. Rusting
B 3. Keeping wet equipment c. Repair
E 4. Dissolve soap scum d. Contamination
A 5. It can be used like other abrasives e. Lemon juice

B. Write capital letter T if the statement is correct and capital letter F if the
statement is wrong.

T 1. Disinfection is less effective than sterilization.

T 2. Vinegar can be used for cleaning the stove, counter tops and floors.
F 3. Lemon juice is not safe to mix with vinegar and baking soda for cleaning purposes.
T 4. Borax is much stronger than baking soda.
T 5. Baking soda can be used as oven cleaner.

Self-Check 2.1

A. Identify what is referred to in each number?

Lemon Juice 1. Cleaning product made by mixing vinegar, lemon and baking soda.
Bacteria Free Sponge 2. It is a great scrubber and a kitchen disinfectant.
Disinfectants 3. Destroys microorganisms that are present in the object.
Tea Tree Oil 4. It is completely non-poisonous and bit expensive
as compared to other natural disinfectants.
Baking Soda 5. This can be used to scrub surfaces just like other
abrasive cleanser and also a good deodorizer.
B. Identify 5 natural cleaning materials and their use.

Natural Cleaning Materials Uses

1. Vinegar Vinegar is a mild acid and can be used as a

multi-purpose cleaner all around the house. It
is effective when removing stains, disinfecting
and deodorizing.

2. Lemon Juice Lemon is not just a fruit that is beneficial

when consume but it also essential when it
comes to cleaning. Lemon juice is one of the
best natural cleaning disinfectant, it is used to
kill bacteria and germs and on the other hand
to clean and shine brass and copper.

3. Tea Tree Oil It is a disinfectant that kills mold and mildew

and also use to clean and deodorizing
household. Mix with water; it is placed in
spray bottle when used.

4. Baking Soda Baking soda is an all-purpose cleaner because

it has many uses when it comes to cleaning a
household. It can be used as a deodorizer
because it can absorb odors and can eradicate
tough stains when mixes with water. It can be
used as well in bathroom, laundry, and to
polish silverware.

5. Borax The texture of borax is like baking soda and

like baking soda is it used to disinfect and
remove stains. In addition is it used to kill
mold and mildew and even ants? It is also
used in laundry to get rid of dirt in white
clothes.
Self-Check 2.2

A. Write T if the statement is correct and F if the statement is wrong.

Use a separate sheet for your answers.

T 1. Failure to perform preventive maintenance will result to

malfunctioning of tools and equipment.
T 2. Rusting is the result of keeping the equipment wet.
T 3. Cleaning and maintenance of tools should be done periodically
T 4. Switch off the electrical plug of the oven before cleaning.
F 5. Use cool water to sterilize tools and
equipment.

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

1. Sharpen the knives regularly including retractable knives and disinfect before use.

2. Replace knives if damage and if impossible just maintained it sanitation condition.

3. Always examine cutting blades before and after using it for damage.

4. Remove the blades and clean separately, if other parts is detachable, make sure to cleaned
on regular basis.

5. Store them in their designated places.

LEARNING OUTCOME 3

Pretest LO 3

Directions: Identify what is being defined or described.

Knives 1. Keep this when not in use to avoid cuts/wounds
Wet 2. Keeping tools in this condition may result to rusting
Label 3. Tags placed in storage for you to easily locate the tools
Dry Place 4. Most common storage for tools and equipment
Inspect 5.This is an important practice to
keep tools safe and effective.
Directions: Write true if the statement is correct and
false if the statement is wrong.
True 1. Have a designated place for each kind of tools.
True 2. Label storage cabinet for ease of locating.
False 3. Put frequently used item far from the point of use.
False 4. Store knives with sharp edge up.
True 5. Make sure that the areas used for storing equipment are clean and dry.
False 6. At all times metal equipment cannot be stacked on one another.
False 7. Cutting board should be stored horizontally to avoid moisture collection.
True 8. Dry then wash properly before storing.
True 9. Do not overcrowd storage area.
True 10. Secure electrical cords to prevent entanglement.

Self-Check 3.1

Directions: Identify the following.

1 – 5 Importance of proper storage of tools and equipment’s .

1. It is an important factor for safety and health as well as good business.

2. Improves appearance of general-shop and construction areas.

3. Reduces overall tool cost through maintenance.

4. This also ensures that tools are in good repair at hand.

5. Teaches workers principles of (tool) accountability.

6 – 15 Pointers to follow in storing tools and equipment.

6. Have a designated place for each kind of tools.

7. Label the storage cabinet or place correctly for immediate finding.

8. Store them near the point of use.

9. Wash and dry properly before storing.

10. Store knives properly when not in use with sharp edge down.

11. Put frequently used items in conveniently accessible locations.

12. Gather and secure electrical cords to prevent entanglement or snagging.

13. Cutting boards should be stored vertically to avoid moisture collection.

14. Metal equipment can be stacked on one another after drying such as storage dishes and
bowls.

15. Make sure the areas where you are storing the equipment are clean, dry and not
overcrowded.

Activity 3.1

Directions: Perform the proper storing of tools and equipment in

designated places. Put labels on each storage place.

Do the following steps.

1. Classify.

2. Clean and dry.

3. Store in proper places.

4. Put labels.