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TLE
Quarter 1 – Module 6:
Bread and Pastry Production
TLE – Grade 7/8
Self-Learning Module (SLM)
Quarter 1 – Module 6: Bread and Pastry Production
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
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.

Development Team of the Module

Writers: Marivel S. Barcebal, Rosilie A.Losbaṅes, Aga Jane K. Sinsuat, Baby Jane G.
Mangansakan, Rossmin R. Uday
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda Jiz L. Distor
Illustrator: Geunicar A. Perez, MAELTSubject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 6: Bread and Pastry Production
First Edition, 2020
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 6:
Bread and Pastry Production
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

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 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

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into 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 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.

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

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is divided into three lessons, namely:

 Lesson 1 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure

After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and
measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks

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 What I Know

Let us determine how much you already know about storing tools and equipment.
Take this test.

Direction: Read each statement carefully and identify the item/s being asked. Write
your answer on a space provided before each number.

_____1.This is an important practice to keep tools safe and effective.

_____2.Keeping tools in this condition may result to rusting.

_____3.Tags placed in storage for you to easily locate the tools.

_____4.Keep this when not in use to avoid cuts/wounds.

_____5.Most common storage for tools and equipment.

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

_____1.Make sure that the areas used for storing equipment are clean and dry.

_____2.Store knives with sharp edge up.

_____3.Secure electrical cords to prevent entanglement.

_____4.Label storage cabinet for ease of locating.

_____5.Have designated place for each kind of tools.

_____6.Do not overcrowd storage area.

_____7.Put frequently used item far from the point of use.

_____8.Dry then wash properly before storing,

_____9.Cutting board should be stored horizontally to avoid moisture collection.

_____10.At all time’s metal equipment cannot be stacked on one another.

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 Lesson
Maintain Tools and
3 Equipment
Storing your tools properly makes them easy to find when needed and helps
keep them from damage. It keeps you from forcing a found tool to do what the one
you can’t find should be used for. Properly Caring for Tools and Equipment. ... In the
construction industry, tools are constantly being subjected to dirt, grime, and harsh
elements. Because of this, proper care and maintenance of the tools is required in
order to preserve their integrity and ensure they function for years to come.

What’s In

Information Sheet
3.1.

PROPER STORAGE OF TOOLS AND

EQUIPMENT

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

Importance of proper storage of tools and equipment

1. This also ensures that tools are in good repair.

2. Improves appearance of general –shop and construction areas.
3. Teaches workers principles of /tool/ accountability.
4. It is an important factor for safety and health as well as good business.
5. Reduces overall tool cost through maintenance.

Pointers to follow in storing tools and equipment

1. Have a designated place for each kind of tools.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry properly before storing.
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5. Store knives properly when in use with sharp edge down.

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6.Put frequently used items in conveniently accessible locations.
7.Gather and secure electrical cords to prevent entanglement or snagging.
8.Cutting boards should be stored vertically to avoid moisture collection.
9.Metal equipment can be stacked on one another after drying such as storage
dishes and bowls.
10. Make sure the areas where you are strong the equipment are clean, dry and not
overcrowded.

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 What’s New

Activity Sheet 3.1

Directions: Perform 2 proper ways of storing tools and equipment.

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 What is It

Why is it important to store tools and equipment properly?

It is important to clean, sanitize and store equipment properly for us to avoid

bacteria from penetrating or accidents. Cleaning and sanitizing the equipment is
essential because it help us to be more secured, far from bacteria and other causes
of illnesses.

Here are some of the good practices for the proper storage ot tools and
equipment.

 Set a space specifically for the storage of tools and equipment.

 Organize all the tools with the same category such as cord, utensils ,
baking pan etc.

 Clean the tools before placing in the storage.

 Get shelves for easy access and labelling.

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 What’s More

Activity 3

1. How are tools and equipment properly maintained?

2.Where should the tools and equipment be stored?

What I Have Learned

Self-Check 3.1

1-10 Pointers to follow in storing tools and equipment.

11-15 Importance of proper storage of tools and equipment

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 What I Can Do

Activity Sheet 3.2

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.

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 Assessment

Activity 4

Post Assessment
Directions: Identify what is being defined or described.

_____1.Most common storage for tools and equipment.

_____2.Keep this when not in use to avoid cut/s wounds.

_____3.This is an important practice to keep tools safe and effective.

_____4.Keeping tools in this condition may result to rusting.

_____5.Tags placed in storage for you to easily locate the tools.

Write true if the statement is correct and false if the statement is wrong.

____1.Cutting board should be stored horizontally to avoid moisture collection.

____2.Put frequently used item far from the point of use.

____3.Label storage cabinet for ease of locating.

____4.Have a designated place for each kind of tools.

____5.Secure electrical cords to prevent entanglement.

____6.Do not overcrowd storage are.

____7.Dry then washes properly before storing.

____8.Make sure that the areas used for storing equipment are clean and dry.

____9.Store knives with sharp edge up.

____10.At all time’s metal equipment cannot be stacked on one another.

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1. What I Know
What I Have Learned A. 1. Proper storage
Self -check 3.1 2. wet
3. label
1.Have a designated place 4. knives
11.It is an important for each kind of tools 5. cabinet
factor 2.Label the storage B.
for safety and cabinet or place correctly 1. T
health for 2. F
as well as good 3.Store them near the 3. T
12.Improves point of use. 4. T
appearance of 4.Wash and dry properly 5. T
general-shop and before using. 6.T
construction areas 5.Store knives properly 7. F
13.Reduces overall when not in use with 8. F
tool cost sharp edge down. 9. F
through 6.Put frequently used 10. F
maintenance items in conveniently
14.This also ensures accessible
that 7.Gather and secure Assessment
tools are in good electrical cords to
repair Post Assessment
prevent entanglement
at hand 8.Cutting boards should
15.Teaches workers 1. cabinet
be stored vertically to
principles of 2. knives
avoid moisture collection.
accountability 3. proper storage
9.Metal equipment can be
4. wet
stacked on one another
5. label
after drying such as
B.
storage dishes and bowls.
1. F
10.Make sure the areas
2. F
where you are storing the
3. T
Equipment.
4. T
5. T
6. T
7. F
8. T
9. F
10. F
Answer Key
References

LO 3

 SEDP Series .Home Technology Food Management and Service p.47

 .Rojo, Cruz, and Duran Home Economics III pp.73-74
 .http://strypertech.com/index.php
 .http://www.ehow.com/how

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 Disclaimer
The information presented in this self- learning module was developed by DEPED
SOCCSARGEN with the primary objective of preparing for and addressing the new
normal. Efforts have been made to ensure accuracy of data. This module is purely
for information and supplementary purposes. Contents of this module were based
on DepEd’s Curriculum Guide. This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The process of
LR development was observed in the production of this module. We highly encourage
feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph