TLE

7/8 Cookery &

Dressmaking

LEARNER’S MATERIAL
 Module

TLE Grade 7
1
PIVOT IV-A Learner’s Material
Quarter 1 Module 1
First Edition, 2020

Published by: Department of Education Region IV-A CALABARZON

Regional Director: Wilfredo E. Cabral
CLMD Chief: Job S. Zape, Jr.

GRADE 7/8
Cookery
Utilize Appropriate Kitchen
Tools, Equipment and
Paraphernalia

Development Team of the Module

Author: Clarisa V. Barbachano

Editor: Marissa M. Esteban
Reviewer:
Illustrator:
Layout Artist:
Management Team:
Violeta L. Francisco, CID Chief
Marissa O. Aguirre, SDO EPS In-charge of LR
Romyr L. Lazo, EPS In-charge of LR
Yolanda S. Oliver , EPS Subject Area In-charge
Fe M. Ong-on Gowan, Librarian
Lhovie A. Cauilan, Teaching Aid Specialist

Department of Education Region 4A CALABARZON

Office Address: Gate 2 Karangalan Village, Cainta Rizal
Landline: 02-868-257-73, Local 420/421
Email Address: lrmd.calabarzon@deped.gov.ph
Weeks Appropriate Kitchen Tool, Equipment and Paraphernalia
Lesson
1-3
I
In this lesson, you will learn the different types of tools,
equipment and paraphernalia. You will also classify the types of
appropriate cleaning tools and equipment based on their uses. There are
materials, kitchen utensils and equipment commonly found in the
kitchen. Any cook should be familiar with the correct items or utensils,
devices and equipment in the kitchen. It is very important to consider
several things and not only the price when buying them. The work of a
cook requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to
accomplish a specific job in the kitchen.

The tools, utensils and equipment are made of different

materials, each having certain advantages and disadvantages. The
following lists are materials of kitchen utensils and equipment commonly
found in the kitchen.

Examine the pictures below. What can you say about them?

The materials found in the kitchen are made from the following:

Stainless Steel is the most popular material used for tools and equipment, but
is more expensive. It is easier to clean and shine and will not wear out as soon as
aluminum. Choose those with copper, aluminum or laminated steel bottoms to
spread heat and keep the pot from getting heat dark spots. Stainless steel
utensils maybe bought in many gauges, from light to heavy.

Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. Much
more, it gives even heat distribution no matter what heat temperature you have.
It is available in sheet or cast aluminum. Since it is a soft metal, the lighter
gauges will dent and scratch easily, making the utensil unusable. Aluminum
turns dark when used with alkalis, such as potatoes, beets, carrots and other
vegeta-bles. Acid vegetables like tomatoes will brighten it.

PIVOT 4A CALABARZON
3
Ceramic and heat-proof glass is used especially
for baking dishes, casseroles, and measuring cups.
Glass and ceramic conduct the heat slowly and
evenly. Teflon is a special coating applied to the
inside of some aluminum or steel pots and pans. It
helps food from not sticking to the pan. It is easier
to wash and clean, however, take care not to
scratch the Teflon coating with sharp instrument
such as knife or fork. Use wooden or plastic spatula
to turn or mix food inside.

Glass is good for baking but not practical on top or

surface cooking. Great care is needed to make.

Cast Iron is sturdy but must be kept seasoned to

avoid rust. Salad oil with no salt or shortening can be rub inside and out
and dry. Wash with soap (not detergent) before using.
Plastic and Hard Rubber are used for cutting and chopping boards, ta-ble
tops, bowls, trays, garbage pails and canisters. They are much less dulling
to knives than metal and more sanitary than wood. Plastics are greatly
durable and cheap but may not last long.

Cooking Utensils at Home

1. A baster is handy for returning some of the meat or poultry juices from the
pan, back to the food. Basting brushes can be used for the same purpose,
but they are also convenient for buttering the tops of breads and baked
goods af-ter they come out of the oven.
2. Cans, bottles, cartoons opener – use to open a food tin, preferably with a
smooth operation, and comfortable grip and turning knob.
3. Colanders – also called a vegetable strainer are essential for various tasks
from cleaning vegetables to straining pasta or tin contents.
4. Flipper – use for turning hamburgers and other food items.
5. Funnels – used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
6. Graters – used to grate, shred, slice and separate foods such as carrots,
cabbage and cheese.
7. Cutting Boards – a wooden or plastic board where meats and vegetables
can be cut.
8. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.
9. Double boiler – used when temperatures must be kept below boiling, such
as for egg sauces, puddings, and to keep foods warm without overcooking.
10.Emery boards/sharpening steel – used to sharpen long knives.
11.Kitchen Knives – often referred to as cook's or chef's tools, knives are a
must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey .
12.Kitchen Shears – They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or tags from items.
Other cut-ting tools such as box cutters are just as handy, especially for
opening packages.

PIVOT 4A CALABARZON
4
13.Measuring Cups, Spoons Measuring tools – are among the most
important items found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home kitchen.
Scales are used to weigh materials of bigger volumes. These are delicate and
precision instruments that must be handled carefully and are more
dependable in terms of accuracy.
14. Scraper – a rubber or silicone tools to blend or scrape the food from the
bowl; metal, silicone or plastic egg turners or flippers.
15.Serving Tongs – enables you to more easily grab and transfer larger food
items, poultry or meat portions to a serving platter, to a hot skillet or deep
fryer, or to a plate. It gives you a better grip and the longer the tongs, the
better especially when used with a deep fryer, a large stock pot or at the
barbecue.
16.Soup Ladle – is used for serving soup or stews, but can also be used for
gravy, dessert sauces or other foods. A soup ladle also works well to remove
or skim off fat from soups and stews.
17.Whisks for Blending – Mixing used for whipping eggs or batter, and for
blending gravies, sauces, and soups. The beaters are made of looped steel
piano wires which are twisted together to form the handle.
18.Wooden spoons – continue to be kitchen essentials because of their
usefulness for used for creaming, stirring, and mixing. They should be made
of hard wood.

Learning Task No. 1: List down cleaning tools that you have in your kitchen,
write the use of each cleaning tools, equipment and paraphernalia.

Equipment
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and
microwave) are mandatory pieces in the kitchen or in any food establishment.

Refrigerators/Freezers are necessary in preventing bacterial infections from

foods. Most refrigerators have special compartment for meat, fruits and
vegetables to keep the moisture content of each type of food. Butter
compartment holds butter separately to prevent food odours from spoiling its
flavour. Basically, refrigerator or freezer is an insulated box, equipped with
refrigeration unit and a control to maintain the proper inside temperature for
food storage.
Auxiliary equipment like griddles, tilting skillets, broilers/grills, steam-ers,
coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer,
food choppers, grinders) mixers and bowls, pots and pans are uti-lized most
commonly in big food establishments, some with specialized uses and some
are optional.
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds
of food. A blender is a very useful appliance. They vary in the amount of power
(voltage/wattage). Others vary and do not do the same jobs.
Microwave Ovens have greatly increased their use in the food industry. Foods
can be prepared ahead of time, frozen or refrigerated during the slack periods,
and cooked or heated quickly in microwave ovens.
PIVOT 4A CALABARZON
5
Appropriate Cleaning Tools and Equipment Based on Their Uses
Kitchens can quickly become the perfect breeding ground for bacteria
and germs, particularly when you are cooking for a commercial operation. You
can avoid this by careful cleaning of your wooden, metal, stone and plastic
kitchen equipment and surfaces right after cooking and by removing harmful
microorganisms through periodic sanitization. Failure to adequately clean and
sanitize any food contact surfaces can lead to food-borne illnesses. Clean and
sanitized kitchen protects both workers and guests from possible diseases.
Every establishment must be equipped with appropriate cleaning tools and
equipment to ensure safety and care of the things in the kitchen.
Types of Appropriate Cleaning Tools and Equipment Based on their Uses
A. Cleaning Equipment Is any of a large tool or electric machine use for
cleaning.
1. Dishwasher – is a machine for cleaning dishware and cutlery
automatically. Unlike manual dishwashing, which relies largely on
physical scrubbing to remove soiling, the mechanical dishwasher cleans
by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at
the dishes, with lower temperatures used for delicate items.
2. Vacuum cleaner – it is used to eliminate loose soil and dust from carpet
surfaces and even hard surfaces.
3. Floor Polisher – To be used in scrubbing, stripping, and polishing hard
floor surfaces and also vinyl, wood parquet, etc.
4. Hydro Vacuum Cleaner – This is called an “all-purpose vacuum” as it is
used for both dry and wet surfaces and also for absorbing water in flooded
or wet surface.
5. Carpet Sweeper – This is used to pick-up dirt and particles from
carpet.
B. Floor Cleaning Tools
1. Floor Squeegee
This is needed to remove excessive water from the surface and corners. It
also speeds up the drying process.
2. Soft broom – is for fine and flat surfaces like vinyl and wood. Stick broom is
ideal for rough surfaces like grounds.
3. Dust Mop – used to dust mop on the floor during follow up cleaning.
4. Floor Mop – For mopping, floor stripping and waxing.
5. Caution Sign
Warning sign to alert people that the floor is wet and slippery, and they
should not step on it. It is a tool for the prevention of slips and injuries.
6. Scouring Pads – Should not be used for painted surfaces, mirrors and glass
panels, nor with scouring powder. Always make sure the pads are wet before
using them.
Look at the pictures below. Can you name each of the cleaning tool?

PIVOT 4A CALABARZON
6
A. Sponges – used for cleaning fine or smooth surfaces.
B. Mop Wringer – Used to wring and flush out excess water in the mop during
damp mopping.
C. Acid Cleansers – These are used on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables. It also removes carbon build up
from aluminum and stainless cook wares.
D. Chemical Cleaning Tools
1. Detergents – Used to routinely wash tableware, surfaces, and
equipment. Detergents can soften soil quickly. Examples: bar soap,
dishwashing liquid and powder detergent.
2. Solvent cleaners – Used on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
E. Other Cleaning Tools
1. Trash bins with plastic liners. The bins are for the disposal of trashes.
The plastic liner helps to capture soil moisture, as well as germs and fungi
that would embedded into the lining of the trash can.
2. Hand Gloves – Protection of cleaners against contamination during the
cleaning process
3. Grouting brush – is used for cleaning in between surfaces of tiles.
4. All-purpose micro-fiber cleaning cloth – these types of cloth can be
used

D
Learning Task No. 2: Identify the word/s in each of the following statements.
Write your answer on a separate sheet of paper.
1. It is the most popular, lightweight, attractive and less expensive materials
of kitchen utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey often referred to as cook's or chef's
tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients.
8. A rubber or silicone tools to blend or scrape the food from the bowl.
9. A special coating applied to the inside of some aluminum or steel pots and
pans that helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that is made of
a hard wood.
Learning Task No. 3: Write the letter of the correct answer in your notebook.
1. Essential for various tasks from cleaning vegetables to straining pasta.
A. colanders B. cutting boards C. dredgers D. flippers
2. Used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
A. funnel B. double boiler C. graters D. garlic press
3. Used to peel an onion and slice a carrot.
A. Handy poultry and roasting tools C. Kitchen shear
B. Kitchen knives D. Peeler
PIVOT 4A CALABARZON
7
4. Used for serving soup or stews. It is also used to remove or skim off fat from
soup and stew.
A. serving tongs B. soup ladle C. serving spoon D. seafood tools
5. Used to chop, blend, mix, whip, puree, grate kinds of food.
A. microwave C. refrigerator
B. blender and liquefy all D. whisks

E
Learning Task No. 4: Identify the name of each tool/equipment. Choose from
the words inside the box below. Write its functions and importance/uses at
home. Do this in your notebook.

1 ._______________ 3.______________

2._______________ 4. ______________

5. ______________

Electric mixer Kitchen knives

Grater Rubber scraper Colander

Learning Task No. 5: Define the following materials where the kitchen tools,
equipment and paraphernalia are being made
1. Cast Iron
2. Glass
3. Aluminum
4. Stainless steel
5. Ceramic and heat proof glass
6. Plastic and hard rubber
Learning Task No. 6: List down kitchen tools, equipment and paraphernalia
that may found in the kitchen. Write their uses or importance. Use the rubrics
below as your guide for your score. Do this in your notebook.
15 tools, equipment and paraphernalia 100
13 tools , equipment and paraphernalia 95
11 tools, equipment and paraphernalia 90
9 tools, equipment and paraphernalia 85
7and below tools , kitchen and paraphernalia 80

PIVOT 4A CALABARZON
8
Learning Task No. 7: Put a check (√) mark if the statement is correct and an
(X) mark if incorrect. Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water were used in absence of dishwasher.

Learning Task No. 8: Read and analyze each statement below. Write T if the
statement is correct and F if it is wrong. Do this in your notebook.
1. Correct storing of cleaning equipment is necessary to eliminate the
bacteria that will grow right on or in them.
2. Clean and store the equipment correctly after every use.
3. Cleaning is an effective way to kill the microscopic organisms on tools,
equipment and kitchen premises.
4. Cleaning cloth is an example of cleaning equipment.
5. Never put equipment away unless it's ready for the next day's use.
Learning Task No. 9: Arrange the following steps chronologically. Use A for
the first step, B for second step and so on. Write your answer on a separate
sheet of paper.
1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these
around your kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle.
Learning Task No. 10: Write the advantage(s) and disadvantage(s) of the
following chemical sanitizers. Complete the table below in your notebook.
Sanitizer/Disinfectant Advantage(s) Disadvantage(s)
1. Chlorine
2. Iodine
3. Alcohol
4. Hydrogen Peroxide
5. Formaldehyde

PIVOT 4A CALABARZON
9
Carry Out Measurements and Calculations
Week
I Lesson
4

In cookery, the basic knowledge in measurements and calculations are

very important as these will affect the quality and mark up of the products. In
this lesson, you will learn the abbreviations and equivalents of measurement
as well as measurements and conversion which you can use in making
calculations of the materials and ingredients in cookery.

The standard table of weight and measures and the table of equivalent
is shown below.

TABLE OF ABBREVIATIONS
Cup ……………. c. Gallon ……….gal.
Tablespoon …… T or tbsp. Drops ………. dr.
Teaspoon …… t. or tsp. Hour ………… hr.
Gram ……….. g. Minute ………. min.
Kilogram ……. kg. Peck ………… pk.
Pounds ……… lbs. Dash ………. dash
Pint ………….. pt. Ounce ……... oz.
Quarts ………. qts. Square …….. sq.

1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus 2 tablespoon = 7/8 cup
16 tablespoon = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
60 drops = 1 teaspoon
2.2 lbs. = 1 kilo
4 quarts = 1 gal.

4 cups = 1 quart
16 ounces = 1 pound
60 drops = 1 teaspoon
2.2 lbs. = 1 kilo
4 quarts = 1 gal.

PIVOT 4A CALABARZON
10
 COMMON UNITS OF WEIGHT
1 pound = 463.59 grams
1 ounce = 28.35 grams
1 kilogram = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
1 small can of evaporated milk = ¾ cup
1 big can of evaporated milk = 2 cups
1 lb. brown sugar = 2 ¼ cups ( packed )
1 lb. confectioner sugar = 3 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 eggyolks = 1 cup
8 eggwhites = 1 cup
1 lemon = ¼ c. juice
1 bouillon cube = 1 tablespoon beef extract
1 cup sour milk = 1 cup milk plus 2 tablespoon
vinegar or lemon juice
1 lb. butter = 2 cups
1 bar butter = 1 cup
COMMON UNITS OF VOLUME

1 bushel ( bu ) = 4 pecks
1 peck ( pk ) = 8 quarts
1 gallon = 4 quarts
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon = 4.9 milliliters
1 tablespoon = ½ fluid ounce
= 14.8milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped cream

D
Learning Task No. 1: Copy and complete the table below in your notebook.

Abbreviations Equivalent Measurements

1. Cup _____________ 6. 1 cup = ______ tablespoon

2. Tablespoon ______ 7. 1 tablespoon = _______teaspoon
3. Teaspoon________ 8. 1 kilo = _______ grams
4. Gram ___________ 9. 1 cup = _______ ounces
5. Kilogram ________ 10. 1 pint = _______ cups

PIVOT 4A CALABARZON
11
 E
Learning Task No. 2: Give sample equivalent measurement of the materials
given below. Use the table below to write your answer. Do this activity in your
notebook.

Sample Materials Equivalent Measurement (unit)

1. 1 cup nuts
2. 4 table spoon sugar
2. 5 whole eggs
4. 1 gallon ice cream
5. 2 bars butter
6. 3 lbs. dried nuts
7. 5 big cans of evaporated milk
8. 1 teaspoon sugar
9. 16 tablespoon salt
10. 5 cups flour

A
Learning Task No. 3: Write the abbreviation of the following terms. Write
the equivalent standard measurement. Do this in your notebook.
1. Kilogram _______ g
2. Tablespoon _______ g
3. Gallon _______ pint
4. Pounds _______ kg
5. Teaspoon _______ g
6. 1 cup ________ tablespoon
7. 1 teaspoon _______ drops
8. 1 big can of evaporated milk ______ cups
9. 1 cup egg yolks _______ egg yolks
10. 15 ounces raisins = _______ cups
Learning Task No. 4: Write a simple menu of ingredients to be used in
cooking your favorite foods during lunchtime. Indicate the use of standard
units in preparing the materials.
My favorite food during lunchtime is _______________________________________
The ingredients are ________________________________________________________
____________________________________________________________________________

Learning Task No. 5. Make your own table of abbreviations and conversion
that are commonly used in your kitchen. Do this in your notebook.

PIVOT 4A CALABARZON
12
 Week
Calculate Cost of Production 5
Lesson
I
In this lesson, you will learn the principles of costing and compute cost
of production whenever you want to put up your cookery business.
Markup is the difference between how much an item costs you, and
how much you sell that item for it's your profit per item. Any person working in
business or retail will find the skill of being able to calculate markup
percentage very valuable.
Study the instructions below to come up with a cost of production of
the items that you want to put up in your business.
1. Calculate your peso markup. This is done by subtracting your buying price
from your selling price.
Example
Selling price 15.00
Purchase cost/buying
price - 10.00
Peso markup 5.00
2. Decide whether you want to calculate your percentage markup based on
cost or selling price. Once you choose which you will be using to calculate,
it is important you stick to the method you choose throughout all your
calculations, or you will end up with faulty data. If you decide to calculate
your percent markup based on cost, go on to Step 3. If you decide to
calculate your percent markup based on selling price, go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.
Example Peso markup 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or 50%
4. Calculate your percent markup based on selling price. This is done by
dividing the peso markup by the selling price.
Example Peso markup 5.00
Selling price ÷15.00
.33 or
Percentage mark up 33%
5. Make sure you consistently use either cost of the product or selling price to
find the percent markup on an item. Even though the cost, selling price, and
peso markup will always be the same, the percentage markup will be
drastically different depending on if you calculate it using selling price or cost.
Using selling price will give you a lower percentage markup (assuming you are
making a profit), while using cost will give you a higher percentage markup.
The cost principle is an accounting principle that requires assets,
liabilities, and equity investments to be recorded on financial records at their
original cost.
The cost principle is also known as the historical cost principle and the
historical cost concept.

PIVOT 4A CALABARZON
13
Advantages of Cost Principle
The advantage of the historical cost principle is that the users of
financial statements could know exactly the original value of Assets or
Liabilities in the financial statements as it requires no adjustments.
This accounting treatment also less affects by accounting assumption.
Verifying the value of assets or liabilities base on a cost basis is much easier
than market value, and it is a simple method which is easy to understand by
management, accountant and auditor.
Disadvantage of Cost Principle
The Cost Accounting Concept does not reflect the real value of assets or
liabilities in the current market. By using this concept, the users will get
confusing especially when the market value of assets or liabilities are
significantly different from original costs.

D
Learning Task No. 1: Complete the following table.

Items P u r c h a s e Selling price Peso Mark Up P e r c e n t a g e

cost / buying (Php) (Php) mark up
price (Php)
1. bibingka 5.00 7.00
2. cupcake 8.00 11.00
3. turon 10.00 14.00

4. hotcake 15.00 20.00

E
Learning Task No. 2: Write down five (5) advantages and disadvantages of cost
principle.

Learning Task No. 3: Given the beefsteak recipe and its estimated cost,
compute for the break-even price and impose a 50% mark up to determine
the selling price of your product.
1 kl. Beef 350.00
Soy sauce 10.00
onion 10.00
garlic 12.00
Black pepper 3.00
Salt 2.00

PIVOT 4A CALABARZON
14
 A
Learning Task No. 4: Choose the letter of the correct answer. Write your
answer in your notebook.
1. It refers to the total cost of production divided by the number of units
produced. It can also be obtained by summing the average variable costs
and the average fixed costs.
A. Fixed Cost C. Total cost
B. Average Cost D. Variable Cost
2. It takes into account all the costs incurred in the production process or
when offering a service.
A. Fixed Cost C. Total cost
B. Average Cost D. Variable Cost
3. Refers to the total sum of money needed for the production of a
particular quantity of output.
A. Selling Price C. Total Cost
B. Unit Cost D. Food Cost percentage
4. Costs are expenses that do not change with the amount of output produced.
A. Fixed Cost C. Total cost
B. Average Cost D. Variable cost
5. It is a market value or agreed exchange value that enables a buyer to pur-
chase goods or services.
A. Selling Price C. Break-even price
B. Total Price D. Average price

Learning Task No. 4:

List down products that may be found in your home, then consider yourself as
a store owner, write down the cost of production and show the solution. Write
your answer in your notebook.

Learning Task No. 5: Conduct an interview to your mother or any member of

the family regarding your family daily food allowances, compute for the food
cost per each member of the family. Write your answer in your notebook.

Learning Task No. 6: Write your reflection on the cost of production in food
daily allowance at home. Do this in a separate sheet of paper.

I Understand that ___________________________________________________________

_____________________________________________________________________________
I realized that _______________________________________________________________
_____________________________________________________________________________

PIVOT 4A CALABARZON
15
Importance of Occupational Health and Safety
Week
Procedures
Lesson 6-7
I
”Health has been defined as "a state of complete physical, mental and
social well-being and not merely the absence of disease or infirmity".
Occupational health is a multidisciplinary field of healthcare concerned with
enabling an individual to undertake their occupation, in the way that causes
least harm to their health. It contrasts, for example, with the promotion of
health and safety at work, which is concerned with preventing harm from any
incidental hazards, arising in the workplace. As defined by the World Health
Organization (WHO) "occupational health deals with all aspects of health and
safety in the workplace and has a strong focus on primary prevention of
hazards.

Occupational Safety and Health is a cross-disciplinary area concerned

with protecting the safety, health and welfare of people engaged in work.
The goal of all occupational safety and health programs is to foster a safe
work environment. As a secondary effect, it may also protect co-workers, family
members, employers, customers, suppliers, nearby communities, and other
members of the public who are impacted by the workplace environment. It may
involve interactions among many subject areas, including medicine,
occupational well-being, public health, safety engineering/industrial
engineering, chemistry, health physics and others.
THE IMPORTANCE OF OCCUPATIONAL HEALTH SAFETY
Occupational safety deals with all aspects of physical, mental and social
health and safety in a workplace. It is the umbrella for company’s efforts to
pre-vent injuries and hazards in all work environments.
Every industry presents various kinds of safety hazards to its employees.
The spectrum of possible occupational safety risks ranges from severe and
immediate physical dangers to milder hazards. The more immediate cases can
be fires, explosions, chemical hazards or other such dangers that present an
immediate threat to an employee’s life. Milder hazards include challenges in
ergonomics, workloads, mental capacity and general well-being of employees.
The latter kinds of risks often take place in an office environment. However,
whatever business you are in, there is always the possibility of an accident
happening to someone.

Effective occupational health safety procedure may lead to:

1. Occupational safety creates new opportunities
2. Occupational safety affects company reputation and productivity
3. Well-maintained occupational safety saves money
4. Control hazards and risks in the workplace.
5. Use caution when working around hot oil.
6. Get trained in the proper use and maintenance of your deep fryer.
7. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items.
8. Use gloves and scrapers and other cleaning tools with handles.
PIVOT 4A CALABARZON
16
 9. Use the correct grease level and cooking temperatures for your deep fryer.
10. Keep stove surfaces clean to prevent grease flare-ups.
11. Avoid reaching over or climbing on top of fryers and other hot surfaces.
12. Keep floor surfaces clean and dry .
13. Do not work closely to hot fryers when the floor is wet.
14. Do not spill water or ice into oil.
15. Do not overfill or pour excessive amounts of frozen fries into deep fryer .
16. Do not pour excess ice from fry packages into the fryer.
17. Do not overheat the oil.
18. Do not move or strain hot oil containers; wait until the oil is cool.
19. Do not store oil on floors by grill area.
20. Extinguish hot oil/grease fires by using a class K fire extinguisher.

D
Learning Task No. 1: Identify the needed type of protection against the
hazard described in each situation. Write the letter corresponding to the
kind of hazard. Do this on a separate sheet of paper.

A. Fire B. crime C. natural hazards D. accidents E. Legislation that may

affect your business.

1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or

emergency cutoff valves to turn off.
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters to deter smash and
grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well-lit will go a long
way to preventing most of this type of accident.
6. Do make aisles and passageways sufficiently wide for easy movement and
keep clear at all times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should checked and inspect electrical
installations and wirings.
10.A food establishment should be in a free-flood area.
11.Do make aisles and passageways sufficiently wide for easy movement
and keep clear at all times.
12. Clear up spillage promptly and post warning notices.
13. Manufacturing and packaging standards should pass the regulatory
board.
14.Only licensed electrical engineers should checked and inspect electrical
installations and wirings.
15. A food establishment should be in a free-flood area.

PIVOT 4A CALABARZON
17
‘

E
Learning Task No. 2: Write T if the sentence is correct and F if wrong in
your notebook.
1. Occupational safety deals with all aspects of physical, mental and social
health and safety in a workplace.
2. Do not work closely to hot fryers when the floor is wet.
3. Extinguish hot oil/grease fires by using a class K fire Extinguisher.
4. Do not move or strain hot oil containers; wait until the oil is cool!
5. Never reach into appliances like mixers and blenders while they're running.

Learning Task No. 3: Write ten (10) occupational hazards. Suggest ways
on how to prevent these hazards. Complete the table below in your
notebook.
Occupational Safety and Health Hazard Preventive Measures

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

A
Learning Task No. 4: List common occupational and safety hazards that you have
watched or read about. Write a reflection on this.

The most common occupational and safety hazards are_______________________________

_____________________________________________________________________________________
_______________________________________________________________________.

I realized that ___________________________________________________________________

_________________________________________________________________________________
__________________________________________________________________________.

I realized that _______________________________________________________________________

_________________________________________________________________________________
_______________________________________________________________________.

PIVOT 4A CALABARZON
18
 WEEK
Evaluate and Control Hazards in the
Workplaces 8
Lesson
I
There are ways by which you can evaluate and control hazards that
are found in your workplaces. In this lesson, you will learn the different
kitchen hazards and evaluate some of the common hazard at workplace.
Hazards in commercial kitchens often relate to food preparation
equipment, manual handling, the way stock is stored, and the cleanliness of
the environment. But in truth, most if not all hazards are created by people.
If you work in accordance with your food handler’s safety training and the
prevention measures discussed below, you’ll cut hazards down to a safe
minimum.
Manual handling include carrying, lifting, pushing, and other manual
handling maneuvers can, if not done safely, seriously harm the body’s
musculoskeletal system. The Health and Safety Executive reports that over
30% of food and drink industry injuries are mainly musculoskeletal injuries
caused by manual handling. Examples of manual handling include (1)
Lifting boxes and crates of food, (2) Pushing or pulling wheeled racks (such
as trolleys, (3) carrying pots or stacks of plates, (4) moving equipment., (5)
handing containers of drinks (including casks and kegs, (6) unloading food
and drink deliveries, (7) cutting, (8) deboning (meat and poultry), and (9)
reaching for items on shelves or in walk-in fridges. Maneuvering awkward
loads with contents that shift, like casks and kegs, are especially risky, as
you usually have to adjust your grip on the move to minimize strain.
To minimize manual handling hazards, you should (1) keep the load
close to your body, with the heaviest side facing yourself, (2) get a good grip
of the load and adopt a stable position, (3) know your limits – if a load is too
strenuous, don’t push yourself. Loads should never exceed 25kg, (4) adopt a
good posture – keep your back straight and avoid twisting or leaning, and (5)
clear away obstacles or wet patches on the route beforehand.
Slips, trips, and falls
Kitchens often have numerous slips, trip, and fall risks created by
human error, meaning you and others need to focus closely on proper safety
practices and housekeeping. These include (1) floor contamination, such as
spillages of water, sauces, oil, and flour, (2) wet floors from cleaning, (3)
obstructions in walkways, including trailing cables, boxes and crates, bins,
cleaning equipment, (4) uneven, worn down, or loose flooring and (5) using a
ladder to access high pantry shelves.
To minimize slip, trip, and fall hazards, you should (1) carry out
good housekeeping – clean spillages and move obstructions out of walkways
right away, (2) take extra care while cleaning – avoid leaving puddles behind
and make sure the cleaning materials you’re using are correct for the type of
floor in your kitchen. Dry mop where possible to eliminate slip risks
altogether, (3) report any issues with the flooring or work activities that are
generating hazards when they shouldn’t, for example leaking equipment, (4)
se ladders in accordance with safety instructions – rest ladders on a firm,
level surface and only use them for up to 30 minutes. Do not lift more than
PIVOT 4A CALABARZON
19
 10kg up a ladder and (5) avoid accessing heights without a suitable ladder –
chairs and shelves are unsafe to stand on. Carry out deliveries with a co–
worker – working with someone minimizes the amount of times you have to
step on and off the back of a truck and put yourself at risk of falling. Food or
item storage is also important. To store correctly, you should (1) store heavy
items no higher than waist height and don’t overstock shelves, (2) use a
FIFO (First In, First Out) food storage system, (3) use a stepladder if you
must access higher shelves, so you don’t have to reach above your head.
Follow ladder safety rules, (4) follow your food safety and hygiene training,
(5) know how to store food in the fridge safely: ready-to-eat food on the top;
raw meat, poultry, and fish on the bottom; and fruits and veg in the bottom
drawer. Keep food in containers for further separation, and don’t overload
the fridge, (6) check best before and use-by dates on stock regularly, (7) keep
allergenic ingredients well away from non-allergenic ones, and (8) ensure the
temperature of the fridge is between 0-5°c and the freezer is below -18°c.
Fire and Electrical Hazards
You regularly use electrical equipment and naked flames in a kitchen.
Fire and electricity are serious dangers. They can cause burns and shocks or
even ignite a fire. To minimize fire and electrical hazards, you should (1) keep
an eye out for sources of ignition and fuel – remove cardboard boxes,
packaging, and flour (with wet cleaning to prevent creating a combustible
cloud)., (2) take extreme care when working around naked flames or electric
stoves, and keep flammable materials away from sources of heat and
remember to wear a suitable chef’s safety jacket, (3) check appliances and
equipment’s cables and plugs for signs such as fraying, dents, cracks, exposed
wires, or burn marks. Also listen out for any unusual sounds, (4) clean up
spilled chemicals immediately like use of non-flammable materials to do so, (5)
use electrical equipment and appliances only for their intended purpose –
follow all training provided to you, (6) keep electrical appliances away from
water and do not overload socket outlets and (7) never attempt to repair
electrical equipment yourself – if it appears faulty or has stopped working,
take it out of use and report it to senior staff ASAP. Turn off all electrical
equipment, stoves, and ovens at the end of the work day and when cleaning.

D
Learning Task No. 1: Give your conclusion regarding the picture below. What
are the things you can do to prevent dangers in the kitchen. List down safety
measures to this scenario in your notebook.

PIVOT 4A CALABARZON
20
 E
Learning Task No. 2: Illustrate a kitchen that shows proper labels of
materials, arrangement of materials, tools and equipment and a signage that
fits on its specific place. Do this activity in your notebook.

A
Learning Task No. 2: Observe activity in your kitchen. Complete the table by
filling out the identified hazards, consequences and solutions. Do this activity
in your notebook.
Hazard/s Consequence Solution

Learning Task No. 3: Put check (/) if the sentence is true and cross (x) if false.
Write your answer in your notebook.
1. Correct level of grease and temperature must be observe when deep frying.
2. Caution must be observed when working with hot oil or objects
3. Washed utensils are to be dried by towel after manual dishwashing.
4. Hot-holding equipment include only steam tables and hot cabinets
5. Hazards Analysis and Critical Control Point is a food safety system that
helps identify and control any danger of food contamination.

Learning Task No. 4: Write the meaning of the following signage. Choose
from the words inside the box. Write your answer in your notebook.

No smoking Do not touch

Wearing protective gear Electrical hazard

References

K to 12 Basic Education Curriculum, Technology and Livelihood

Education. Learning Module in Commercial Cooking

PIVOT 4A CALABARZON
21
 TLE
(Dressmaking)
Grade 7/8

Schools Division Office Management Team: Elpidia Bergado, Noel Ortega, Belen B.
Sabalas, Clarissa B. Amulong, Andres B. Sabalas

TLE-Dressmaking Grade 7/8

PIVOT IV-A Learner’s Material
Quarter 1
First Edition, 2020

Published by: Department of Education Region IV-A CALABARZON

 Identifying Sewing Tools and Equipment and
Their Uses
I Lesson

In every task or activity you should be familiar with the needed tools and
equipment. This is necessary for you to perform well and to be productive. And when
you encounter problems in performing the task you already know you can use such
tools to fix it and avoid work disruptions.
It is very important to know the different tools and equipment in sewing.
Sewing tools are those which don’t require the use of electricity. There are tools that
are used manually by hand and there are also equipment that would be heavy items
such as sewing machine itself.
Tool is a device or implement, especially one held in the hand, used to carry out a
particular function.
Equipment are materials, devices, and appliances that are used as a part of, or in
connection with an electrical installation.
Sewing Kit is small package containing items such as needles and thread that you
need to sew.
Sewing Equipment—those are more complicated tool, it provides to carry out
particular function or process

D
Sewing Machine is a machine used to sew fabric and materials together with
thread. Sewing machine were invented during the first industrial revolution to
decrease the amount of manual sewing performed clothing companies.
The sewing machine was created in September 10, 1846. It was used for
making blankets, and clothing. It is made sewing much easier and faster. The sewing
machine greatly impacted the textile industry and women. This is allowed clothing to
become mass produced item which increased the social acceptance of the sewing
machine. Besides the commercial sewing machine, the household machine became
very popular when it became electric. The sewing tools and equipment categorize into;
Marking tools, cutting tools, and sewing tools.
SEWING TOOLS AND EQUIPMENT
1. Measuring Tools
L-square. It divides the garment into the desired measurement. It is perfect
squares and is useful in making straight lines and numbers.
Tape measure. It is used in taking body measurements. Fiberglass tape is
commonly used by professional dressmakers.
Yardstick. It is used for general marking and for measuring fabric grainline
when laying out the pattern.
Ruler. It is used for general marking. It aids in connecting l lines.
Seam gauge. This measuring tool helps make quick, accurate measurements
for hems, buttonholes, scallops and pleats.
Hip curve. This tool is used in connecting and shaping curve points.
French curve. This is used to shape the depth of the neck hole and armhole of
the pattern.

PIVOT 4A CALABARZON
23
2. Cutting Tools
Trimming scissors. Five to six inch long which are for clipping threads Cutting
shears. These are made of quality steel and hold a sharp cutting
edge. Shears have the length of 7- 12 inches and are satisfactory for most
apparel fabrics.
Seam ripper. Hook quickly rips seams, opens buttonholes and removes stitches. This
should be used carefully to avoid piercing the fabric.
Pinking shears / scalloping shears. This is popular in zigzagging or scalloped
edge or for seam finishes. This is used to finish seams and raw edges or many
types of fabric.
Thread clipper. It is used for snipping threads
Stitch ripper. This is smaller than seam ripper, and it can cut stitches close to
the fabric.
Embroidery scissor. It has 4-5 inches finely tapered blades. Both points are
sharp for use in working with fine details in delicate fabrics and in embroidery
work.
Leather shears. These are used for cutting leather and suede. It has heavy
serrated edge.
Rotary cutter. It is an adaptation of the giant rotary cuter used by the garment
industry. It works like a pizza cutter and can be used by
left or right-handed sewers. The rotary cutter is available in different sizes with
different blades. When using a rotary cutter, work on a cutting mat to protect
the blade and the cutting surface.
Bent-handled dressmaker’s shears. These are made of quality steel and hold a
sharp cutting edge. The blades move easily and cut smoothly along the entire
length and the points should come together. Shears have the length of 7- 12
inches and are satisfactory for most apparel fabrics.
1. All steels, chrome-plated shears are for heavy duty cutting
2. Stainless steel blades and plastic handles are fine for lightweight
fabrics
3. A serrated edge shears, give maximum cutting control and is
used for synthetic fibers and slippery knits
3. Marking Tools
Tailor’s chalk. This is essential as a marker for use on materials. Tailor’s chalk is
available in a range of colors and is removed by brushing.
Dressmaker’s pencil. This is available in white or pastel shades. This chalk
pencil is used to make fine lines on fabric. It has an erasing brush at
one end .
Tracing wheel. It is a saw -tooth with a sharp point. This tool is used to transfer
pattern markings to the wrong side of the fabric. This is used with the
dressmaker’s carbon paper .
Dressmaker’s carbon paper. This type of tracing paper is available in a number
of colors including white, red, and blue. It is used in marking all types of
fabric in combination with a tracing wheel. This work is best on plane, flat
- surfaced fabrics.
Liquid Marking Pen. This is felt -tip liquid marking pen . Marks may disappear
after 48 hours, and the other washes out.
4. Sewing Tools
Pins - they hold pattern pieces in place, anchor seam allowances as you sew, fit
fabric on the body, and secure all sorts of squirmy trims, delicate sequins, and
miniscule beads.
Pin cushion – It is used to keep pins and needles when not in use.
Thimble- A small hard pitted cup worn for protection on the finger that push-es
the needle in sewing.

PIVOT 4A CALABARZON
24
 Sewing Needle Threader - It aids in putting the thread to the needle.
Sewing Machine Needle. Sewing machine needles are graded according to
diameter and length. In the system of sewing machine needle sizes, the needles
for the 96-87 machine are of a class and variety known as 16 x 231 and are
furnished in sizes 14, 16, 17, 18, 19, 21, 22, and 23.
Hand Needle - It used for hand-sewing, is a long slender tool with a pointed tip at
one end and a hole (or eye) at the other. The earliest needles were made of
bone or wood; modern needles are manufactured from high carbon steel wire
and are nickel.

Classification of Sewing Machine Based on Machine Type

Well-selected sewing machine is essential for achieving good results. It should be
used correctly in accordance with the job requirements.
1. Lockstitch Sewing Machine. This is usually used in homes and sometimes in
school and also called “Domestic Sewing Machine”. It is run by foot and may also
be converted to electric power machine.
2. Hi-Speed Lockstitch Sewing Machine. This is sometimes called ‘straight
stitching machine” or industrial sewing ma-chine. It has automatic lubrication
and is used by tailors and dressmakers.
3. Over Edging Machine. Other companies call it “small machine”. It finishes the
raw edges of the pattern for construction.
4. Embroidery Machine. This is used in making fancy stitches and in making
different kinds of embroidery stitches on fabrics for the Barong Tagalog, pillow
cases, linen, and other novelty items.
5. Button Holer Machine. This is used in making buttonholes on garments.
6. Button Attachment Machine. This is used in attaching buttons to the garments.
7. Double Needle Machine. This is used in the construction of the different kinds of
clothing especially for the inseam, out seam and side seam.
8. Bartacking Machine. This is used in reinforcing the opening and closing of
pockets and plackets of garments.

Two Major Parts of the Lockstitch Sewing Machine

The two major parts of the lock stitch sewing machine are the Upper and
Lower parts.
The Upper Parts is composed of:
1. Head is the complete sewing machine without a cabinet or stand.
2. Arm is the curve part of the head containing mechanism for operating the
needle.
3. Bed is the flat portion of the machine and beneath is the feed dog where it is
mounted, and the shuttle and lower thread are placed.
Parts of the Sewing Machine in the Arm
1 Spool Pin is the thread holder.
2 Thread Guide keeps the thread in position.
3 Thread Take up Lever releases the thread and interlocks with the
bobbin thread.
4 Presser bar lifter moves the presser foot high.
5 Tension controls the looseness and tightness of stitches.
6 Needle Bar holds the needle in place.
7 Needle Clamp holds and tightens the needle.
8 Presser Foot holds the fabric in place while sewing.
9 Needle is a slender tool attached in the needle clamp used for sewing.
10 Bobbin Winder controls the bobbin while winding thread.
11 Stitch regulator checks the length of the stitches.

PIVOT 4A CALABARZON
25
12. Balance Wheel sets the mechanism in motion.
13. Belt connects the balance wheel to the drive wheel.
14. Stop Motion Screw hinders moving when loosened and starts moving when
tightened.

12
3 2 1

10

4
5
6 11 14
7 13

8
9

Parts of Sewing Machine under the Bed

1 Feed Dog moves the fabric while sewing.
2 Throat plate is the windows of the feed dog and it is where the bobbin threads
come out.
3 Slide plate is a movable plate that covers the shuttle and bobbin case.
4. Shuttle holds the bobbin case while sewing.
5. Bobbin is a metal spool for winding thread.
6. Bobbin Case holds the bobbin.

Learning Task 1: Analyze the sentence below. Choose your answer on the box
below. Write your answer in your quiz notebook.
1. When you make a mistake in sewing, what essential tool might you need?
2. One way to finish a seam and keep the fabric from raveling is to trim them
with what special type of shears?
3. What sewing tool is used to hold the fabric together temporarily?
4. What part of sewing machine that holds the fabric while sewing?
5. What kind of machine that makes sewing easier and faster?

Pins Running stitch Pinking Shears

Presser Foot Needle Seam ripper Sewing Machine

PIVOT 4A CALABARZON
26
E
Learning Task 2: Crossword Puzzle. Write in the crossword puzzle the term
being described by the statements below.

2
1. This is used to as a marker on the materials 1

2. It is essential in sewing.
3. This is use as device for particular process with 3
powered by electricity.
4. It is used in inserting thread to the needle. 4

Learning Task 3: Identify the numbered parts of Lock stitch sewing Machine. Write
your answer on your paper.

Learning Task 4: Identify the parts of Hi-Speed lockstitch sewing machine and write
function of each parts.

3
1
2

4
6
5

PIVOT 4A CALABARZON
27
 A
Learning Task 5: Read the statements and select the letter of the correct answer.
Write the letter on you answer sheet.

1. These are used for cutting leather and suede. It has heavy serrated edge.
a. rotary cutter b. pinking shear c. seam ripper d. leather shear
2. The equipment that makes sewing easier and faster is _________.
a. electric iron b. iron board c. sewing machine d. working table
3. The size of sewing machine needle used for general sewing is __________.
a. 10 b. 12 c. 14 d. 16
4. A machine that is run by foot which may also be converted to electric power
machine is known as __________.
a. hemmer machine b. high speed over edger
c. lockstitch machine d. over edging machine
5. It is a cutting tool with one handle larger than the other handle.
a. leather shear b. seam ripper c. cutting shears d. seam ripper
6. It is 3 – 4 inches long and is used for trimming and clipping threads and snipping
slashes.
a. trimming scissors b. buttonhole scissors
7. This cutting tool is popular in zigzagging or scalloped edge or for seam finishes
a. rotary cutter b. pinking shear c. seam ripper d. leather shear
8. It is used to keep pins and needles when not in use.
a. Pins b pincushion c. sewing kit d. emery bag
9. It is used for general marking and for measuring fabric grainline when laying
out the pattern.
a. ruler b. meter stick c. tape measure d. Yard stick
10. A machine used in making fancy stitches and in making different kinds
of embroidery stitches on fabrics is _____________.
a. button oler machine b. double needle machine
c. embroidery machine d. lockstitch sewing machine

Learning Task 6: Match the types of the sewing machines from Column A with
their descriptions in Column B. Write the letter of the correct answer in your
notebook.

COLUMN A COLUMN B
_____1. It aids in putting the thread to the needle. A. French Curve
_____ 2. A small hard pitted cup worn for protection. B. Thread Clipper
on the finger. C. Needle Threader
_____3. This is used to shape the depth of the neck D. Thimble
hole and armhole of the pattern. E. Tracing Wheel
_____4. It is a saw-tooth with a sharp point.
_____5. It is used for snipping threads.

Obtaining Measurements
I Lesson

This lesson provides varied and relevant activities and opportunities to

determine your understanding of the key concepts and to demonstrate core
competencies on the following:
1. Take accurate body measurements
2. Read and record required measurements

PIVOT 4A CALABARZON
28
3. Apply the systems of measurements.
4. Perform simple calculations based on job requirement.
5. Demonstrates accurate reading measurements
6. Assess the appropriateness of design based on client’s features.
7. Read specifications
8. Apply the principles of design, color and harmonies.

The pictures below show how to measure different body parts.

Proper tool is essential in taking correct body measurement. Parts of body

to be measured can be taken in:

 Horizontal measurement is taken from the left of the figure to the right. 
 Vertical measurement is taken from the top of the body figure to its base. 
 Circumferential measurement is taken around the body. 
Examples:
 Neck - Loosely measure around the circumference at the base of your neck. 
 Bust - Lift your arms to the side. Measure around your body crossing over
the fullest part of your bust. (The tape measure must run directly over your
nipples
 and across your shoulder blades on your back).
 Bust to Bust - Measure from your one nipple to your other nipple. 
 Upper Bust - Measure around the torso directly above the bust line. From
armhole
 to armhole +- 8cm down from neck.
 Lower Bust - Measure around the torso directly under the bustline. 
 Waist - Measure around the waist at the narrowest natural waistline point,
allowing 2 fingers between your waist and tape measure. 
 Hips - Measure around the fullest part of your hips. As a guide, this is
often 20cm below your natural waistline. Stand with your knees together. 
 Shoulder to Bust - Measure from tip of the shoulder to the centre of
bust (nipple).
 Front Shoulder to Waist - Measure from tip of shoulder over bust to
natural waistline.
 Shoulder to Shoulder - Measure across the back of neck from socket of
one shoulder to socket of the other shoulder. 
 Shoulder to Neck - Measure from base of neck along top of shoulder to
the shoulder socket.
 Down Center Back - Measure from nape of neck to natural waist.
 Back Shoulder to Waist - Measure from tip of shoulder to natural waist line. 
 Across Back - Measure from armhole across back to armhole positioning
tape measure + - 8cm down from nape of neck.
 Full Back - Measure from side seam, under armpits to side seam across
back, positioning tape measure +- 4cm down under armpit.
 Sleeve Hole - Measure around the shoulder under the armpit. 
 Bicep - Measure around the fullest part of the upper arm. 
 Elbow - Do a fairly loose measurement around the bent elbow. 
 Over Arm - Measure from outer shoulder socket on outside of arm, with a
bent arm, to the wrist.
 Side Seam - Measure from under armpit to natural waistline down. 
 Over Arm - Measure from outer shoulder socket on outside of arm, with a
bent arm, to the wrist.
 Upper Arm – Measure from the outer shoulder socket on outside of arm to
crook of elbow.
PIVOT 4A CALABARZON
29
 There are 2 units of measure that can be used to get body measure. The
Metric System, that uses, millimeter, centimeter and meter. The other is the
English System of measure like, inches, feet or yard.

The metric system is an internationally agreed decimal system of

measurement created in France in 1799. The International System of
Units (SI), is the official system of measurement in almost every country in
the world, is based upon the metric system. The units of measurement
commonly used in dressmaking are meters, centimeters and millimeters.

You can convert Metric unit of measure to English unit of measure.

CONVERSION GUIDE

From To Multiply by Use this conversion guide to

Inch Centimeter 2.54
Centimeter Inch 0.393701
Feet Centimeter 30.48
Centimeter Feet 0.0328084 Examples:
Yard Meter 0.9144 1. Convert 100 centimeter to inches.
Meter Yard 1.09361 Solution: From centimeter to
Inch Feet 0.08333333 inches, multiply the given by
Foot Inch 12 0.393701.
Foot Yard 0.333333 100 x 0.393701 = 39.73
Yard Feet 3 inches (rounded to 2
Inch Yard 0.0277778 decimal places)
Yard Inch 36
Millimeter Centimeter 0.1 Therefore 100 cm = 39.73
Centimeter Millimeter 10 inches 2. Convert 5 feet to
Centimeter Meter 0.01 centimeter.
Meter Centimeter 100
Solution: From feet to centimeter
multiply the given by
30.48
5 x 30.48 = 152.4
Therefore 5 feet = 152.4 cm

Learning Task 1: Identify whether the following are vertical measurements,

horizontal measurements or circumferential measurements. Draw for
horizontal, for vertical and for circumferencial.

1. Bust 6. Upper Arm 11. Shoulder to Bust 16. Bicep

2. Upper Bust 7. Side Seam 12. Front Shoulder to Waist 17. Sleeve hole

3. Lower Bust 8. Over Arm 13. Shoulder to shoulder 18. Full Back

4. Waist 9. Under Arm 14. Shoulder to neck 19. Across back

5. Hips 10. Elbow 15. Down Center Back 20. Back Shoulder to Waist

PIVOT 4A CALABARZON
30
 D
Learning Task 2: Using the chart below and your tape measure, take and record
your own body measurements. Use inch as the unit of measure.

Bust Upper Arm Front Shoulder to Waist Sleeve Hole

Upper Bust Side Seam Shoulder to Shoulder Full Back

Lower Bust Over Arm Shoulder to Neck Across Back

Waist Under Arm Down Center Back Back Shoulder to Waist

Hips Elbow Bicep Shoulder to Bust

E
E
Learning Task 3: Using the illustration below, record the body measurement and
convert the measurement from inches to centimeters.
English Metric English Metric
Body Body
System System System System
Parts Parts
(Inch) (cm) (Inch) (cm)
Neck Waist

Shoulder Bicep
to Bust

Neck to Elbow
Shoulder

Shoulder Under
to Waist Arm

Hips Sleeve
Hole

A
Learning Task 4: Convert the following and show your solutions.
How many.. Are there in.. answers How many.. Are there in.. answers

Inch/es 500 cm Centimeter/s 120 meters

Foot/Feet 40 cm Yard/s 15 inches

Meter/s 12 yards Meter/s 120 centimeters

Yard/s 20 meters Inch/es 500 centimeters

Inch/es 12 feet Centimeter/s 5 feet

PIVOT 4A CALABARZON
31
 Principles of Designs and Colors
I Lesson

Principles and Elements of design will greatly help you to determine the
outfits good for you. First things first, you have to identify the types of our body.
The personality of the wearer shows the kind of image she/he projects.
Personalities differ depending on the kind of clothing people wear.
 Introvert persons prefer clothes of simple yet classical cut with pastel or
light colors.
 Extrovert persons are creative, artistic, expressive and energetic. They prefer 
clothing that is comfortable, attractive and fashionable. They can wear all
kinds of clothing of varied style, colors and design with confidence.
In this lesson you will be able to assess the appropriateness of design
based on the clients’ features and read specification and apply the principle of
design and color harmonies.
Principles of Design
BALANCE ●Symmetrical or the formal balance –having equal "weight" on equal
From the sides of a centrally placed like a see saw. This is an easy way of
centered of balancing but lends monotony to the design.
the dress, ●Asymmetrical or the informal balance –The structure decoration and
design accessories are different both sides from the center of the design.
should be
●Radial the design are at equal distance from a central point; A man
identified on
wearing a sun design on the front of his shirt may have this kind of
both sides
design.
RHYTHM These are smooth movement lines repeated again and again. It is created
by repeated use of the design. If there is rhythm in a de-sign, the eye
would move easily from one part to the other
EMPHASIS Every pleasing design has one part that is more interesting than any
other. The center of interest.

HARMONY It is the blending of all components of design. When the structural lines,
decorative lines, colors and accessories all relate to each other
comfortably, harmony results
PROPORTION The pleasing relationship of all parts of the object with one another. Proportion
refers to the relative size and scale of the various elements in a design. The issue
is the relationship between objects, or parts, of a whole.

ELEMENTS OF DESIGN
1. Line creates a visual dimension of length and width. When lines meet, space is
enclosed and a shape is defined. Lines direct the eyes to a certain path of vision, or it
can draw the eyes away from an undesirable area of the body.

There are two kinds of lines in garments:

1. The Directional line such as vertical, horizontal, diagonal, checkered, broken
and curved. These affect the height and size of an individual. Lines are serving as
clothing designs like the art of printing flowers, dots and others on fabric.
2. Structural lines are found on necklines, armholes, hemlines, darts, side
seams, sleeves, collars, tucks and pleats of garments.

2. Color is a radiant energy loosely termed light that produces sensation in our eyes.
COLOR THEORY
The first thing you usually notice about clothes or anything is their color.
Before you start studying which colors look best together, you should learn the
meaning of color terms and the rules that apply to colors.

PIVOT 4A CALABARZON
32
The Color Wheel
Primary Colors – red, blue and yellow.
Secondary Colors – are produced when mixing two equal
amount of primary colors. Look at the color wheel you will
find these colors – orange, green and violet.
Intermediate Colors – are produced by mixing two equal
amount of primary and secondary colors.
Pure Colors – are the primary, secondary and intermediate colors because they
have no white, black and gray in them. Pure colors are also called ―normal, true
and basic colors‖.
Tints – when pure colors are mixed with white, they are made lighter.
Shades – when pure colors are mixed with black, they are made darker.
Grayed colors – most colors we used in clothes are grayed colors rather than
bright, pure colors you see on the color wheel.
Neutrals – are white, black and gray. They look well with another and with all
other colors. The more grayed colors becomes, the more different colors it will
harmonize with. yellow-green, while olives are dull yellow green.
COLOR SCHEMES
1. One-color harmony (monochromatic color) – the easiest color scheme to follow is
one that uses the same color in different values and intensity. Example, dark blue
suit with very dark blue accessories and a light blue blouse.
2. Adjacent color harmony (analogous color harmony) -Since they are near each
other on the color wheel, neighbor color harmony. Example, yellow-orange,
orange and yellow green are next to each other on the color wheel.
Complementary Color Harmony – these are colors that are opposite in the
color wheel.
Complementary colors – directly opposite in the color wheel. Example, red
and green, blue and orange
Split complementary colors – a variation of the complementary color
scheme. In addition to the base color, it uses the two colors adjacent to its
complement.
Triad - A triadic color scheme uses colors that are evenly spaced around
the color wheel. Triadic color harmonies tend to be quite vibrant, even if
you use.
Female Body Shape
Apple body shape traits:

 Hips and shoulders have the same width; waistline has the same width or is wider.
 You gain weight mainly around the waist, at least in proportion to the other parts of
your body.

 You probably have slender lower legs and arms.
 Your high hip is wider than your lower hip. 

 Your bust and/or midriff are larger than your hips. 

 You might be short-waisted.
 Your thighs or hips are probably the narrowest part of your body.



PIVOT 4A CALABARZON

33

 Pear body shape traits (Triangular):
  Your hips are wider than your shoulders. 
  You have round, sloping shoulders.
  You have a well-defined waistline (and might even have killer abs). 
  Your buttocks and thighs are full and round. 
 Pear body shapes gain weight on their thighs. 
Male Body Shape
  Your hips and shoulders have about the same width.
  You have round and sloping shoulders.
  You have a well-defined waistline.
  Your lower hips are wider than your high hips. 
  Your thighs are full but narrower than the lower hips. 
  Hourglass body shapes gain weight through the hips and above the waist. 
Rectangle body shape traits:
  Your hips, waistline and shoulders have about the same width. 
 Rectangles gain weight evenly, but may gain some more through the
upper back or neck.
  You have rather straight shoulders.
  Your buttocks are flat.
 You have an athletic build and a small bustline. 
Inverted body shape traits:
 You have prominent and broad straight shoulders — wider than your
 waist-line or hips.
  You have an athletic build. 
 You might have a larger chest and fuller back than rectangles. 

D
Learning Task 1: The following are the lists of principles and elements of
design. Classify whether it is a principle or an element. Draw a if it is
principle and a if it is an element.
CLASSIFICATION CLASSIFICATION

1. BALANCE 5. PROPORTION

2. RHYTHM 6. LINE

3. EMPHASIS 7. COLOR

4. HARMONY

PIVOT 4A CALABARZON
34
Learning Task 2: Each body have different shapes. Look carefully, compare then
try to guess their body shape.

E
Learning Task 3: Draw an outfit designed for yourself. Identify the body
shape that you have. Sketch a design of dress/clothes that will fit on your
body shapes. Apply the principles of design and color harmonies.

A
Learning Task 3: Match Column A (Principles of design) to Column B
(description).

A B
1. BALANCE A. These are smooth movement lines repeated again and again. It is created
by repeated use of the design.

2. EMPHASIS B. It is the blending of all components of design.

3. RHYTHM C. From the centered of the dress, design should be identified on both sides

4. HARMONY D. Every pleasing design has one part that is more interesting than any
other. The center of interest
5. PROPORTION E. The pleasing relationship of all parts of the object with one another

Proportion refers to the relative size and scale of the various elements in a
design.

PIVOT 4A CALABARZON
35
 Proper Maintenance of Sewing Machine
Lesson
I
A sewing machine like any piece of equipment, needs some care and
cleaning. Keep it dusted and lubricated at least once a week or more often if the
machine is in constant use. Sewing machine requires basic maintenance of
cleaning, oiling, and lubricating.
You must be familiarized with the following terms in taking care of sewing machine
Adjust – change present setting as in adjusting tensions.
Entangle - forming knots like thread entangled in the bobbin case.
Lift – moving upward as in a presser foot lifter.
Replace – putting something new in the place of an old or damaged part.
Pucker – wrinkling of fabric caused by very tight stitches.
Lubricant – a material capable of reducing friction when applied between
moving parts.
Lubricate – the act of applying a lubricating agent between moving parts to
reduce friction and preventing the form of rust.
Proper Handling and Cleaning the Sewing Machine
For a machine to perform well, it should be well taken cared of.
A. General Cleaning
As you clean the machine, it is best to clean one area at a time. Remove
only the parts that are involved and be sure to note where each part is from, and
its correct position. Here are the steps:
1. Prepare the needed tools and supplies in cleaning the sewing machine.
Cleaning tools and materials includes: Quality oil, lint brush dry paint brush
screw drivers, pen and record notebook, cotton buds (optional).
2. Remove the needle if there is any. This will prevent the cleaner from pricking
fingers during the cleaning process.
Parts needed to be cleaned
1. Face plate (presser bar, needle bar, thread take up lever, lifter). Unscrew face
plate and keep it in the drawer while cleaning. Brush dust away then put a
little amount of oil while rotating the balance wheel so inner parts can be
accessed. Put back the face plate in place.
2. Upper Tension (disc spring and dial). Remove outer bolt, tension dial, discs
and disc spring. Lay each part in your front table following its disassembling
for easier assembling. Brush dust and wipe with absorbent cloth with oil.
Assemble by following the laid parts in your table.
3. Lower Mechanism – rotary oscillating hook ) Remove bobbin case. Fasten
sides of oscillating hook. Remove dust with lint brush. Put a little amount of
machine oil on moving parts. Return spare parts in place.
Classifications of Sewing Machine Troubles
There are two classifications of sewing machine troubles, namely:
1. Minor sewing machine trouble. This refers to problems that arise involving
incorrectly attached accessories or supplies, unadjusted tensions, or that requires
a little dusting or oiling.
2. Major sewing machine trouble. This involves replacing or removing damage
spare parts that made the sewing machine not totally functioning.

PIVOT 4A CALABARZON
36
SEWING MACHINE PROBLEMS AND REMEDIES
In the previous lessons, you have learned the basics in sewing machine
operations. This is now the time to apply your skills in giving corrective measures
for identified problems in your machine. Let us review the sewing ma-chine
troubles and how to treat them.
PROBLEMS CHECK REMEDIES

Skipped 1. Type of needle may be wrong for  Change the needle with the
Stitches the fabric correct size
2. Stitch length may be too long.  Adjust the stitch length to 
3. Condition of the needle may standard size
be dull or bent  Replace the needle with a 
4. Machine threading may be new one
incorrect  Thread the machine properly 
5. Needle position may be wrong 5. Set the needle properly
Thread 1. Size of needle too big or too small  Change the needle with the 
Breaks 2. Type of thread too thin, knotted, correct size
or uneven 7. Change thread with the
3. Type of needle maybe wrong for correct type
the fabric 8. Change the needle with the
4. Machine threading may be correct type
incorrect  Thread the machine properly 
5. Tension may be too tight.  Adjust tension then check
stitches
Needle 1. Tension may be too tight  Adjust the tension and test 
Break 2. Needle position may be wrong stitches
3. Presser foot may not be tight.   Set the needle properly
4. Fabric – may have too many   Tighten the presser foot
layers or may be too thick  Adjust pressure on the 
presser foot
Seams 1. Tension may be too tight  Loosen tension screw
Pucker 2. Needle may be too big or dull  Replace the needle
3. Thread may be too coarse  Change the thread with 
4. Stitch length may be too long correct thickness
 Adjust stitch regulator to
Machine 1.Bobbin threading may be  Rewind thread to bobbin
Jams incorrect.  Entangle thread or change 
2. Thread may be knotted or too thread
coarse  Remove caught threads from
3. Bobbin case threads may catch
thread

Health and Safety Procedure in Sewing Machine Maintenance

Cleaning and lubricating a sewing machine is quite a messy task. Therefore,
personal care should be observed during this activity. The following health and
safety precautions should be practiced at the shop or at home.

1. Wear personal protective equipment. This prevents your clothing from being
tarnished by oil and dirt. Be sure to wear gloves to avoid accumulation of oil and
dirt in your nails and palms. (Wearing of protective eye glasses is optional).

PIVOT 4A CALABARZON
37
2. Remove the upper belt or turn power off (for powered sewing machine) before
oiling the sewing machine.
3. When a chemical or small spare parts get into your eyes, call the attention of
your teacher at once.
4. Do not remove any safety device from any machine.
5. Be sure that all screws are well-tightened before starting the machine.
6. Make sure that no screws or tools are left on the floor to avoid slipping.
7. Wipe dry spilled oils on the floor to avoid accidents.
8. Assign colored tags for a newly maintained sewing machine. This will make
the user be aware of its present condition.
MAINTAINING RECORDS OF SEWING MACHINE
Recording is very important because it provides solutions to a problem, gives
information for tracing the trend to the source. It gives information on
consistently unsatisfactory machines, and it also provides vital information for
without it, it’s impossible to know the situation at any given time and so make
sound decisions
Record Matrix
A record matrix form is a form to be completed after setting the machine. It
may involve adjustments on the stitch length, tension and attachments included
in the accomplishment of the project/activity to be done.
Contents of the Record Matrix
1. Date – the day when the sewing machine is set.
2. Project Title – correct name / agreed name of the project.

ADJUSTMENTS AND ATTACHMENTS

Project
Date Remarks Students
Title
Upper Stitch Thread No. of
Tension Setting Use Needle
July
14, Straight Polyester Joanne
2008 5 10-8 14 Good
Stitching Thread Zartiga

E
Learning Activity 2
Answer the following questions based on your own understanding about the
les-son.( at least 50 words each). Write your answer on your answer sheet.

1.Why is there a need to put oil on slots after dusting the sewing machine?
2. How do we classify sewing machine troubles?

PIVOT 4A CALABARZON
38
 Learning Activity 3: JUMBLED LETTERS
Rearrange the letters in column A and write the Correct word that
corresponds to the given description in column B. Write the correct word on
your activity notebook.
A. B.
1. NSTEION a. Tighten and loosen the stitches
2. SENGSWITSOLO b. This is essential in cleaning and
lubricating the sewing machine
3. THOCLDPMA c. It is a cloth applied with moisture on water
4. HURBS d. It is used in wiping dust in cleaning the
Sewing machine.
5. ROSEBANTB e. a material property that sucks-up or takes
-in the manner of sponge

A
Learning Task 4: Create Educational Infographics
Plan and create a Poster about the safety procedures in maintenance of sewing
machine. Your output will be evaluated using the given rubrics.
Rubrics

Originality 25 %

Creativity 25 %

Content 30 %

Over all Impact 20

Hazards and Risks in the Workplace

I Lesson

Workplace Health and Safety are important factors in any sewing industry
either in hand sewing, using a sewing machine or even both an electrical or a
manual sewing machine. Employees/individuals encounter several risk factors,
such as awkward arm, neck, trunk, leg postures and back pains. Safety measures
have to be taken seriously especially when sharp pointed objects are used such
as, scissors, tacking pins, needles, and other equipment.

Sewing involves lots of opportunities for injury. Some of these are obvious,
but some are less so. Sewers can injure their bodies in almost imperceptible ways.
Taking basic precautions will reduce the risk of injury in the sewing room.

PIVOT 4A CALABARZON
39
 D
A hazard is any source of potential damage, harm or adverse health effects
on something or someone under certain conditions at work.
Risk is the chance or probability that a person will be harmed or experience
an adverse health effect if exposed to a hazard. It may also apply to situations with
property or equipment loss
Hazards in sewing
Hazards that may be encountered when conducting sewing activities
include:
 Cut and injuries from sharp edges, knife blades, scissors and pins. 

 Holding the wrist in awkward position while cutting with scissors cause injury
to the wrist.

 Finger injuries while sewing.

 Low back injury from poor posture.

 Eye strain from poor lighting.

 Back injury from improper lifting procedures 

E
Learning Task1: Formulate me. Answer the following questions.
1. How you are going to differentiate hazards and risks?

A
Learning Task 2: Reflection
How important to you learning about this module on dressmaking? Will this help
you as a person?

Reference
K to 12 Basic Education Curriculum Technology and Livelihood.

PIVOT 4A CALABARZON
40