LM Household Services Grade 9 K To 12 Ba

LM-Household Services Grade 9
K to 12 Basic Education Program

TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
LEARNER’S MATERIAL
HOUSEHOLD SERVICES
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Executive Summary
Have you ever imagined yourself being an excellent housekeeper?

Housekeepers who can create an aura of a house spotlessly clean with little
or no real help from others. It may seem rude awakening to face the day –to-
day task of dusting, sweeping, dishwashing and doing all other operations
that demand attention. But your problem is everyone’s problem too. Instead
of spending more time thinking about it, worry no more!
Here is a learners material that will help you find ways to maintain your
home through quick fixes and perform your daily task effectively.
It is a learners material that covers Personal Entrepreneurial
Competencies, Environment and Market and the core competencies namely
Cleaning living room, dining room, bedrooms, toilet and kitchen and; washing
and ironing clothes, linen and fabric.
Personal Entrepreneurial Competencies (PECs) section help the
learners recognize their own entrepreneurial traits and characteristics that
leads or engage them into entrepreneurial world and Environment and
Market (E&M) that give learners a good overview on seeking and
assessing business opportunities in the area of household services.
The core competencies in this book deals with the proper care and
maintenance of different parts of the house, doing and performing laundry
and ironing with the effective utilization of its cleaning tools and equipment
that helps lead in providing quality, efficient and effective household
services as prescribed by industry work standards.
Lesson in every learning outcome has been prepared with varieties of
assessment activities, which both teachers and learners will grasp fully
while enjoying learning. Indoor and Outdoor activities are also provided
that prepared learners exposed in the industry of work.
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It is designed in a collaborative approach that will directly develop both

the cognitive and psychomotor skills of students that will prepare them in
the world or work and lifelong learning.
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Introduction
Technology and Livelihood Education (TLE) is one of the nomenclature

in the implementation of the K to 12 Basic Education Program (BEP)
composed of four components; namely, Agri-Fishery Arts, Home Economics,
Industrial Arts and Information and Communication Technology. In this
module, the focus is on Home Economics course – Household Services.
In this course, varied and relevant activities and opportunities are

provided to demonstrate your understanding of concepts and core
competencies as prescribed in TESDA Training Regulation in Household
Services and provides quality services to target clients. This will also be a
venue for you to assess yourself and identify aspects of business that you
need to strengthen and safeguard before you become part of the workforce.
Today in the world of work, the number of available jobs is scars and
the Department of Education is revitalizing its resources to lead the young
minds and to prepare them skillfully as future house expert. It is in honing the
skills that learners can assure to have an edge of surviving the daily needs of
oneself and of others. It seeks to provide students with the knowledge,
attitude, values and skills in the field of Household Services.
This module is specifically crafted to focus on the different activities

that will assess your level in terms of skills and knowledge that you are
expected to demonstrate after going through this learner’s materials. Learning
procedures are divided into different sections - What to Know, What to
Process, What to Reflect and Understand, and What to Transfer. Read and
answer the suggested tasks and accomplish them to practice developing a
sustainable program, prioritizing needs and building a vision.
So, explore and experience the K to 12 TLE Household Services

module and be a step closer to be a successful Executive Housekeeper,
House Managers, Majordomos, or a Butler.
After finishing all the activities in this module, expect job opportunities and experience to
set up a business enterprise which will generate jobs for others.
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CONCEPT REVIEW
At the start of your journey in learning (Name of Module/ subject

matter)____________, the Personal Entrepreneurial Competencies and
entrepreneurial mindsets were introduced. In this concept review, you will be
reminded of these lessons and you get to assess whether or not you have the
competencies found among entrepreneurs. In addition, a brief lesson on the
Business Environment and Idea Generation is provided to help contextualize
how your skills might be useful for an entrepreneurial venture. Read on to
find out!
LEARNING OUTCOME 1:
ASSESS PERSONAL ENTREPRENEURIAL COMPETENCIES
Entrepreneur
An entrepreneur is comprehensively defined by Zimmerer &
Scarborough (2005) as someone who “creates a new business in the face of
risk and uncertainty for the purpose of achieving profit and growth by
identifying significant opportunities and assembling the necessary resources
to capitalize on them” (p.3). They are the ones who act on their business
ideas.
Personal Entrepreneurial Competencies

There has been many studies to characterize “the entrepreneurial
personality”; although there is no isolated set of traits that guarantee success,
there were identified behaviors found common to most successful
entrepreneurs. There is a well-known research on human behavior done by
McClelland and McBer which identified 10 behavioral patterns organized into
three general clusters: the achievement, planning, and power clusters
(SERDEF, 2007; 1998). It was found out that these behaviors were also
typical entrepreneurial behaviors. The entrepreneurial qualities, more known
as the Personal Entrepreneurial Competencies (PECs) are as follows:
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Achievement Cluster
 Opportunity seeking – Entrepreneurs have a good eye for
spotting business opportunities and acts on these opportunities
appropriately.
 Persistence - Entrepreneurs do not easily give up in the face of

obstacles. They will take repeated or different actions to
overcome the hurdles of business. This includes making a
personal sacrifice or extraordinary effort to complete a job.
 Commitment to work contract - Entrepreneur do their best to

satisfy customers and to deliver what is promised. They accept
full responsibility for problems when completing a job for
customers.
 Risk-taking - Entrepreneur are known for taking calculated risks

and doing tasks that are moderately challenging.
 Demand for efficiency and quality - Entrepreneur see to it that

the business meets or exceeds existing standards of excellence
and exerts efforts to improve past performance and do things
better. They set high but realistic standards.
 Goal setting - Entrepreneur knows how to set specific,

Planning Cluster
measurable, attainable, realistic, and time-bound (SMART)

goals. It is easy for them to divide large goals into short-term
goals.
 Information seeking - Entrepreneur update themselves with new

information about their customers, the market, suppliers, and
competitors. This is rooted to their innate sense of curiosity.
 Systematic planning and monitoring - Entrepreneurs develop

and use logical, step-by-step plans to reach their goals. They
monitor progress towards goals and to alter strategies when
necessary.
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 Persuasion and networking - Entrepreneurs know how to use

Power Cluster
the right strategies to influence or persuade other people. They

have naturally established a network of people who they can
turn to in order to achieve their objectives.
 Self-confidence - Entrepreneurs have a strong belief in

themselves and their own abilities. They have self-awareness
and belief in their own ability to complete a difficult task or meet
a challenge.
Assess your Personal Entrepreneurial Competencies by answering the items in the

next page.
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Personal Entrepreneurial Competencies (PECs) Self-rating Questionnaire
Read each statement carefully and answer honestly based on how well it describes
you.
There are five choices as follows:
Please write the number you have selected on the space before
each statement. Some statements may be similar but no
5 – Always two are exactly alike. Please go through each statement
4 – Usually and answer all the items.
3 – Sometimes
2 – Rarely
1 - Never
Rating
______1.I look for things that need to be done.
______2.When I am faced with a difficult problem, I spend a lot of time trying to find a
solution.
______3.I complete my work on time.
______4.It bothers me when things are not done very well.
______5.I prefer situations in which I can control the outcomes as much as possible.
______6.I like to think about the future.
______7.When starting a new task or project, I gather a great deal of information before
going ahead.
______8.I plan a large project by breaking it down into smaller tasks.
______9.I get others to support my recommendations.
______10.I feel confident that I will succeed at whatever I try to do.
______11.No matter whom I’m talking to, I’m a good listener.
______12.I do things that need to be done before being asked to by others.
______13.I try several times to get people to do what I would like them to do.
______14.I keep the promises I make.
______15.My own work is better than that of other people work with.
______16.I don’t try something new without making sure I will succeed.
______17.It’s a waste of time to worry about what to do with your life.
______18.I seek the advice of people who know a lot about the tasks I am working on.
______19.I think about the advantages and disadvantages or different ways of accomplishing
things.
______20.I do not spend much time thinking how to influence others.
______21.I change my mind if others disagree strongly with me.
______22.I feel resentful when I don’t get my way.
______23.I like challenges and new opportunities.
______24.When something gets in the way of what I’m trying to do, I keep on trying to
accomplish what I want.
______25.I am happy to do someone else’s work if necessary to get the job done on time.
______26.It bothers me when my time is wasted.
______27.I weigh my chances of succeeding or failing before I decide to do something.
______28.The more specific I can be about what I want out of life, the more chances I have
to succeed.
______29.I take action without wasting time gathering information.
______30.I try to think of all the problems I may encounter and plan what to do if each
problem occurs.
______31.I get important people to help me accomplish my goals.
______32.When trying something challenging, I feel confident that I will succeed.
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Rating
______33.In the past, I have had failures.
______34.I prefer activities that I know well and with which I am comfortable.
______35.When faced with major difficulties, I quickly go on to other things.
______36.When I am doing a job for someone, I make a special effort to make sure that
person is happy with my work.
______37.I am never entirely happy with the way things are done; I always think there must
be a better way.
______38.I do things that are risky.
______39.I have a very clear plan for my life.
______40.When working on a project for someone, I ask many questions to be sure I
understand what that person wants.
______41.I deal with problems as they arise, rather than spend time trying to anticipate them.
______42.In order to reach my goals, I think of solutions that benefit.
______43.I do very good work.
______44.There have been occasions when I took advantage of someone.
______45.I try things that are very new and different from what I have done before.
______46.I try several ways to overcome things that get in the way of reaching my goals.
______47.My family and personal life are more important to me than work deadlines I set for
myself.
______48.I find ways to complete tasks faster at work and at home.
______49.I do things that others consider risky.
______50.I am as concerned about meeting my weekly goals as I am for my yearly goals.
______51.I go to several different sources to get information for tasks or projects.
______52.If one approach to a problem does not work, I think of another approach.
______53.I am able to get people who have strong opinions or ideas to change their minds.
______54.I stick with my decisions even if others disagree strongly with me.
______55.When I don’t know something, I don’t mind admitting it.
Please proceed to the next section where you may determine your
score. The point system will indicate whether you manifest strong tendencies
or weak inclinations towards a particular behavior.
Source: Liberal, AE. E. (2007). Appraising and developing yourself for an

entrepreneurial career. (Eds.) Maghirnf, T., Librando, P., Esguerra, D.,
&Recio, D.In Introduction to Entrepreneurship. Quezon City: Small
Enterprises Research and Development Foundation, Inc. in cooperation with
UP-ISSI. pp: 41-43.
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PEC’s Scoring Sheet
Please enter your ratings in the PECs scoring sheet. The number in
parenthesis corresponds to the questionnaire item number. Notice that the
item numbers are listed consecutively for each column. Perform the addition
and subtraction as indicated in each row to compute for each PECs.
Rating of Statements Score PECs
+ + - + + 6 = Opportunity
(1) (12) (23) (34) (45) Seeking
+ + - + + 6 = Persistence
(2) (13) (24) (35) (46)
+ + + - + 6 = Commitment to
(3) (14) (25) (36) (47) work contract
+ + + - + 6 = Demand for Efficiency

(4) (15) (26) (37) (48) & Quality
- + + + + 6 = Risk taking
(5) (16) (27) (38) (49)
- + + + + 6 = Goal setting
(6) (17) (28) (39) (50)
+ - + + + 6 = Information seeking
(7) (18) (29) (40) (51)
+ + - + + 6 = Systematic planning
(8) (19) (30) (41) (52) & monitoring
- + + + + 6 = Persuasion &
(9) (20) (31) (42) (53) Networking
- + + + + 6 = Self-confidence
(10) (21) (32) (43) (54)
- - - + + 18 = Correction Factor
(11) (22) (33) (44) (55)
Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial
career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D. In Introduction
to Entrepreneurship. Quezon City: Small Enterprises Research and Development
Foundation, Inc. in cooperation with UP-ISSI. pp: 43-44.
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The PECs Scoring Sheet with Correction Factor

The Correction Factor is used to provide a more accurate assessment
of the PECs of each respondent. If the total score of items 11, 22, 33, 44,
and 55 is 20 or greater, then the total score on the ten PECs must be
corrected. Use the table below to determine the corrected score.
Subtract the following

If the correction
number from each PECs
factor is:
score:
24 or 25 7
22 or 23 5
20 or 21 3
19 or less 0
Correct each PECs score before using the Profile Sheet
Corrected Score Sheet

PECs Original Correction Corrected Score
Opportunity seeking - =
Persistence - =
Commitment to work
contract
- =
Demand for quality &
efficiency
- =
Risk taking - =
Goal setting - =
Information seeking - =
Systematic planning &
monitoring
- =
Persuasion & networking - =
Self-confidence - =
Corrected Total Score:
Source: Liberal, AE. E. (2007). Appraising and developing yourself for an

entrepreneurial career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D.
In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and
Development Foundation, Inc. in cooperation with UP-ISSI. pp: 44-45.
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Personal Entrepreneurial Competencies (PECs) Profile Sheet
Transfer the corrected PECs score to the profile sheet by

marking an “X” at the appropriate point on the horizontal line provided
for each PEC category. After plotting your PECs score, connect all the
“Xs” with a heavy line.
SAMPLE PECs PROFILE
Opportunity seeking
X
Persistence
X
Commitment to work contract
X
Demand for quality &
efficiency X
Risk taking X
Goal setting X
Information seeking X
Systematic planning &
monitoring X
Persuasion & networking X
Self-confidence X
0 5 10 15 20
25
Interpretation
A lower score means a ‘weak’ performance and a higher score
translates to a ‘strong’ performance on a particular competency. A
‘weak’ performance should be regarded as a challenge or an
opportunity for improvement rather than a cause for worry. Improving
a competency entails enough determination, correct practice and
strategies, and time for maturation.
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Source: Liberal, AE. E. (2007). Appraising and developing yourself for

an entrepreneurial career. (Eds.) Maghirang, T., Librando, P.,
Esguerra, D., & Recio, D. In Introduction to Entrepreneurship.
Quezon City: Small Enterprises Research and Development
Foundation, Inc. in cooperation with UP-ISSI. pp: 45-46.
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LEARNING OUTCOME 2:
UNDERSTAND BUSINESS ENVIRONMENT & BUSINESS IDEAS
Business Environment and Market
The study of the business environment in a particular location

has far-reaching and long-term effects on a small or micro enterprise’s
viability. In fact, business ideas and opportunities are partly shaped or
determined by the business location. Unless it is possible to migrate to
more favorable locations, the ideas and opportunities for business will
oftentimes be delimited to the surrounding areas.
The business environment consists of both the tangible and

intangible factors that affect either the external or internal business
operations. They may include the land area available for economic
zones, the physical layout and barriers such as rivers, parks or lakes,
and building obstructions as well as the transportation network; all of
which are considered tangible factors. They also include the
demography of clients and suppliers, the competitors in the locale/area
and the available technology for production. The intangible factors, on
the other hand, include the sub-culture, industry trends, economic and
government activity or the political situations in the area.
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Natural & Physical Demography

Environment Potential target
Living conditions, client, migration
Facilities, Barriers pattern
Culture
Government
YOUR Sub-culture,
Regulations
BUSINESS Race, Emotional
Policies
environment
Economy
National Technology
International Trend
- Competitors Production
Natural and Physical Environment. This concerns the

physical location of a business’ store. The natural environment also
pertains to the natural and man-made structures that may enhance the
beauty of the location, such as a park or a sea front view, or serve as
barrier to the location, such as a dump site or high rise structures that
obstruct a view. The living condition in an area also serves as a
standard for the ambience you want to create for your store.
There is also a phenomenon referred to as clustering, where a

particular type of product is offered within the same area. For
instance, most guitar shops are clustered along the intersection of V.
Mapa and Aurora Avenue in Metro Manila; Filipino craft stores crowd
the area under the Quiapo bridge; or car accessories are found in
Banawe area.
The key word to have in mind when scanning the physical
environment is the visibility of your intended store to the potential
clients.
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Demography. This pertains to the number of people living in

the area, their age, gender, socio-economic status, family size, religion
and even growth trends. These are invaluable information that can
help entrepreneurs in matching their product to the target market, in
deciding for the marketing strategy, pricing and product packaging
among others.
Culture. Culture or sub-culture, being the totality of the way of

life, ideas and customs of a set of people or society, primarily influence
the types of products that are acceptable to a particular locality. For
example, the influence of the Japanese culture gave rise to minimalist
designs. A sub-culture also shapes the ‘emotional’ environment of an
area. For instance, the feeling of ‘fear’ for a specific location may
serve as a barrier for a business; a place where one does not feel safe
because of the prevalence of crime will discourage entrepreneurs.
Changes in the lifestyle, which is brought about by changes in
the population demography and the economy, also affect a business.
These lifestyle changes may be the increase of women’s participation
in the world of work, change in buying patterns and shift in tastes.
Government Regulations. The laws and policies of the

national and local government units also influence the business
operations. Some examples of policies that directly affect
entrepreneurs are the imposition or removal of taxes for products, the
establishment of economic zones and assistance in product labeling
and packaging of products. In addition, improvement of facilities and
roads improve transportation network that facilitates transfer of
products from one area to another or promotes accessibility for
consumers.
Economy. This pertains to the management of resources and

study of the system of production, distribution, and consumption of
goods and services. A country’s economy influences both the
entrepreneurs and consumers as it relates to the financial matters of
business like taxes and interest rates and to the quality of life, cost of
utilities and services, among others. Even small scale entrepreneurs
must learn to study economic indicators to improve business forecasts,
such as when to buy certain materials and supplies, when to open a
store or introduce new products based on consumer spending, or
when to hire employees. Some examples of economic indicators
include the (a) Gross Domestic Product (GDP) which increases when a
country’s economy is doing good; (b) Unemployment rate which
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indicates that more unemployed people usually signal an economy

getting worse; and (c) Price Indexes and Inflation rates which
determine the buying power of consumers.
The existing enterprises, who are either direct or indirect

competitors, are also part of the business environment. It is important
to scout for products or services that answer a similar need to what
you intend to provide. Think of how you can create a niche that will
differentiate your product from the other businesses – either in
specifying a target market or in differentiating your product quality or
price. The key concept to think about is acquiring a reasonable market
share despite of the competition.
Technology. Technological changes are inventions based on

the application of science that create new product or process
improvements. Some examples of technological changes are mobile
tools that enable online connection, new business tools for analysis
and database, social networks and modern, digital equipment. These
advances in technology result to efficiency and productivity at a lesser
cost. It can be observed that sending message through e-mail
provides a cheaper and faster means compared to hand-delivered
mails (snail mails). An entrepreneur can benefit from technological
changes by identifying the appropriate technological solution available
in the area or locale.
At this point, it must be quite clear why an environment

scanning of an area considered as business site is helpful for the
entrepreneur. In effect, the impact of the factors in the business
environment does not only include the business operation but is even
relevant at the start of the venture – during the business idea
generation and opportunity identification stage. A concise guide on
how to spot and identify business opportunities are provided in the
following section. Keep reading!
Spotting and Identifying Business Opportunities

Spotting business opportunities is one of the most essential
aspects of entrepreneurship. An entrepreneur must have a keen eye
for identifying opportunities that can potentially turn into a good product
or business venture. At the same time, an entrepreneur should also
know which opportunities to drop and which ones to develop.
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Idea Generation
The first step in identifying a good business opportunity is to
look for many opportunities. This is called the idea generation phase
(SERDEF, 2007). The following are good sources of business ideas
(Hisrich, Peters, & Shepherd, 2008; Looser & Schlapfer, 2001).
1. Personal hobbies and interests

2. Everyday experiences, travel, and adventures
3. Suggestions from family members and friends
4. Problems that need solutions
5. Problems with existing products
6. Books, magazines, news
7. Observing, listening around you
Screening Business Ideas

Once you have generated a number of business opportunities and
ideas, the next step is to select and screen these. Though there can be
many ways to do this, a good way to proceed is to screen your ideas
based on the following criteria: 1) your personality and personal
preferences and 2) the characteristics of a good business (SERDEF,
2007).
1. Personality and Personal Preferences

a. Personal Preference
b. Education, Skills, and Experience
c. Work Experience
d. Support from family and friends
2. Characteristics of a good business

a. Demand for Product
b. Availability of skills, raw materials, technology, and capital
c. Profitability
SWOT Analysis
Once you have chosen your business idea, the next step is to
conduct a SWOT analysis in order to determine the Strengths,
Weaknesses, Opportunities and Threats of your potential business.
This step will help you improve your business of choice and prepare for
challenges. The table below will help you differentiate among these
four features.
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Positive Negative
Strengths Weaknesses
set of problems,
positive factors that
difficulties or
contribute to the
shortcomings
favorability of a
Controllable encountered by the
business opportunity
Factors business
Examples:
Examples:
Cheap raw materials
Inexperienced owner
Skilled employees
Lack of working
Ease of management
capital
Small capital outlay
Poor location
Opportunities Threats
positive factors that negative factors that
are not within the are beyond the
control of the business. control of the
business
Uncontrollable Examples:
Factors Absence of similar Examples:
products in the market Rising costs
New markets being Raw material
developed shortages
Growing demand for Too many
similar products competitors
Favorable
government policy
Remember to refer back to these guidelines and tools when you

are ready to think of your next business ideas!
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REFERENCES:
Histrich, R., Peters, M., & Shepherd, D. (2008). Entrepreneurship. New

York: McGraw-Hill.
Liberal, A.E. (2007). Appraising and developing yourself for an
entrepreneurial career. In T. Maghirang, P. Librando, D. Esguerra, & D.
Recio (eds.), Introduction to entrepreneurship (2nd ed.). Quezon City:
Small Enterprises Research and Development Foundation, Inc.
Looser, U. & Schläpfer, B. (2001). The new venture adventure. New York:
McKinsen and Company.
Zimmerer, T. and Scarborough, N. (2005). Essentials of entrepreneurship

and small business management. 4th ed. New Jersey: Pearson
Education Inc.
CREDITS FOR IMAGE USED:
Fat Pencil courtesy of OpenClipArt.org

Free font “KGWays to Say Goodbye” by Kimberly Geswein at
www.dafont.com
Good start! After learning PECs and Environment and Market, you’re
qualified to move on to our first lesson of Quarter 1, which is cleaning
different parts of the house. But answer first
Diagnostic Test prepared for you. Time to explore and enjoy! Good luck!
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Diagnostic Assessment
A. MATCHING TYPE
Direction. Match the item in Column A with those
in Column B. Write the correct letter in your answer
sheet.
A B
______1. Resilient floors which is commonly used in household
______2. A collectible piece of furniture that is very expensive

a. antique
because of its considerable age
b. bed pad
______3. Removing stains through friction
c. bedcover
______4. A type of linen that protects the bed mattress against d. chemical
blood stains and urine.
method
______5. Solid waste materials that are non compostable and non- e. residual
recyclable
waste
______6. It is repairing a hole by weaving in new threads. It is f. special waste
usually done on sock heels or sweater elbows of cotton
g. soft floor
and wool fabrics.
h. physical
______7. This is basic stitching lines where parts are joined
method
together. This is where the seams are not stitched
correctly. i. torn seam
j. darning
______8. This soil remover is milder than detergents because they
are made of mild and natural materials. k. soap
l. chlorine
______9.This soil remover is a strong, fast acting and very effective
for cotton, linen, and synthetic fabrics. m. stain
______10. It is the process of removing mark or spot

eradicate by one substance on a specific
surface like fabric
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IDENTIFICATION
Direction. Identify the following term that is being asked.
Write the correct word/term in your answer sheet.
_______1. Type of floors that is durable, versatile and not easily pierced floor.
_______2. The application of coats of wax to the floor to make it appear

glossy and appealing
_______3. Spots and stains removal process with the use and application of
chemical solutions
_______4. A thick bed covering that is filled with soft light material.
_______ 5. Hygienic means of promoting health through prevention of human

contact with the hazards of waste.
_______ 6.This is a long, narrow padded board, often with collapsible

supporting legs, used as a working surface for ironing.
_______ 7. A home appliance consisting of a flat metal base that is heated
and used to smooth cloth.
________8. Cutting a piece of cloth of the same material to cover a hole or

tear.
________9. It is a device in the shape of human shoulders designed to

facilitate the hanging of coat, jacket, sweater, shirt, blouse, or
dress in a manner that prevents wrinkles, with a lower bar for the
hanging of trouses or skirts.
______10. This is a kind of stain that can be treated by brushing spot with a
soft brush. You can also scratch ring around with fingernail. For
remaining spots, rotate that part of garment above streaming
spout of tea kettle-first covering spout with cheesecloth.
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B. MODIFIED TRUE OR FALSE
Direction. Read and analyze the statements below. Write the word
true if the statement is correct, if not change the underline word/s that will
make the statement correct.
1. Granite is the most expensive and very attractive type of floor.
2. Clearing is the final step in floor cleaning, which involves

removal of tucked in dirt through the use of cleaners.
3. Armchair, bed, coffee table and cabinets are some examples of

fixture and fittings
4. Placemat is a protective table pad that is usually made of paper,

plastic, or cloth for restaurants and household used which is
otherwise known as tablecloth
5. Papers, plastics and metals are classified as compostable

waste.
6. Pressing is just the same with ironing.
7. There is no prescribed place for ironing clothes.
8. Iron has its prescribed heat setting for a particular type of fabric.
9. To save time money and effort it is not important to keep in mind

the safety work habits.
10. Use bleaches directly on the fabric. This will remove stain
immediately.
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C. CASE STUDY
Direction. Read the situations below and choose the letter

that corresponds to your answer. Justify your answer by
completing the statement below.
1. One Saturday morning your mother asked you to clean your

house especially the floor. Since you have vinyl type floor, what
will be the best cleaning procedures you will do to perform your
task effectively?
a. Use mild detergent, rinse and dry it with vacuum.

b. Use strong detergent, rinse and remove water
promptly.
c. Use neutral detergent solution, rinse and dry it with
vacuum.
d. Use neutral detergent; damp it with mop and air dry.
My answer is _____ because_______________________
2. After class hours your teacher asked you and your friend to clean
the floor of the corridor using floor mop. What other cleaning
tool you will get with your partner to make your work easier and
faster.
a. cleaning cloth
b. mop wringer
c. scrubbing pads
d. vacuum cleaner
My answer is _____ because________________________
3. While doing your school homework the candle you used for your
experiment drip and mark in your dining table. What will be the
best way to remove the stains and spots caused by the candle?
a. Table surface will be wiped immediately

b. Use clean cloth to wipe the affected area immediately
then put clean cloth and press it with an iron
c. Place a white blotter soaked in lighter fluid over the spot
and let it dry.
24
d. Use spatula, cloth with liquid wax and wipe it with a clean
cloth
4. Barangay North Fairview strictly implemented Clean and Green project

where every neighbor will clean their area and follow proper waste
segregation. With these activity barangay North Fairview greatly
supports to;
a. Beautification project
b. Global warming
c. Recycling
d. Waste Management
5. In HE class, your group is task to prepare and cook pasta following the
correct procedures. All members are assigned different responsibility
for the cooking activity. You are assigned to bring tools that will strain
the pasta after boiling. What will you bring?
a. colander
b. peller
c. spatula
d. steamer
6. Jessica will be attending a Junior-Senior high school prom and she

will sew her own gown. What particular type of fabric she will be
using?
a. Velvet
b. Wool
c. Curdoroy
d. Satin
25
7. Enzo was given an assignment by his teacher in TLE. He was

told to sew a long-sleeve polo shirt to be worn for the upcoming
Annual Fashion Show. What type of fabric will he buy to sew a
long sleeve?
a. Cotton
b. Velvet
c. Silk
d. Satin
8. Grandmother went to the parlor for manicure, she accidentally

touch her shirt by her new apply nail polish. How will she
remove it.
a. Damped stain with carbon tetrachloride.

b. Put the stain area of a top blotter or absorbent paper
towels.
c. Wash out stain immediately after it has been spilled with
clear water.
d. Rub lard or white Vaseline or glycerin?
9. Father is cooking dinner for the family, while cutting vegetable

he accidentally hit his index finger. He presses his finger with
his towel, so, bloodstain left in his towel. How will he remove
the bloodstain in the towel?
a. Allow the stain to dry. Brush of any hard residue, then

launder to remove any marks
b. Soak entire garment in cool water. Then soak in an
enzyme – based detergent
c. Brush spot with a soft brush.
d. Scrape off as much as wax as possible.
26
10. Jason came late after the class due to heavy rain. He was walking
on the muddy road way home. His pants smudge with plenty of mud
stain. How will he remove the mud stain?
a. Allow stain to dry. Brush of any hard residue, then launder to

remove any remaining marks.
b. Flush with cool water, then sponge stain with a dry- cleaning
solvent.
c. Soak the stained garment for 15 minutes in a bucket of cold
water mixed with handful of salt.
d. Brush spot with a soft brush. You can also scratch ring spots,
rotate that part of garment above streaming.
27
QUARTER I
Lesson1:
CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,
BATHROOM AND KITCHEN
Learning Outcome 1:
Clean surfaces and floors
Objectives:
At the end of the lesson, the learner is expected to:
1. Explain the types of floor and surface texture
2. Perform cleaning, sweeping and polishing techniques of different
household areas as per standard operating procedures.
3. Demonstrate proper maintenance of floor in accordance with
relevant safety procedures and manufacturer’s instructions.
This lesson with the learning competencies clean surfaces and

floors discusses and explain the types of floors and surface texture.
Techniques in cleaning, sweeping and polishing following the standard
procedures are also demonstrated which will guide you in developing
the skills and knowledge to work effectively in industry and with your
daily tasks.
28
Pre - test: Let’s See What You Know

A. MULTIPLE CHOICE
Direction. Read the statement carefully and write
the letter that best describes the statement. Put your
answer in your answer sheet.
1. Type of floor that is durable, versatile and not easily pierced.

a. hard floor c. vinyl
b. soft floor d. terra cotta
2. Type of floor which is durable, light weight, easy to clean and

has anti bacterial properties.
a. bamboo floor c. linoleum
b. concrete d. marble
3. Mixture of sand and cement with gravel, broken stone and

other elements.
a. ceramic c. linoleum
b. concrete d. terra cotta
4. Similar to linoleum but it is more durable and highly resistant to

moisture.
a. rubber flooring c. wood floors
b. pebble washout d. vinyl
5. Floor surface texture developed through intense heat treated

with sealer and very porous.
a. bush hammered c. sawn
b. flamed d. tumbled
6. Major consideration for successful flooring.

a. spacing c. surface texture
b. styles d. versatility
7. The function of white scouring pads in cleaning.

a. cleaning painted surfaces
b. cleaning glass mirrors
c. cleaning marble and porcelain
29
d. all of the above
8. The process which includes clearing, stripping, sealing and

finishing surfaces
a. bed making c. washing
b. floor cleaning d. sweeping
9. The process that uses a lightly wet mop to clear the floor with
dirt and soil.
a. damp mopping c. floor stripping
b. dust mopping d. plain polishing
10. Floor cleaning process which involves elimination of

embedded dirt, oil and old layers in the floors.
a. finishing c. sealing
b. maintaining d. stripping
11. The process that removes dirt and trash from the floor
a. Shampooing c. spray buffing
b. Sweeping d. vacuuming
12. The process of eliminating embedded dirt on floors using a

vacuum cleaner
a. extraction c. spray buffing
b. plain polishing d. vacuuming
13. Cleaning equipment used for dry foam shampooing of carpets.

a. carpet extractor c. floor polisher
b. carpet sweeper d. vacuum cleaner
14. Equipment for cleaning and dusting the floor.

a. cleaning cloth c. mop
b. dustpan d. scrubbing pads
15. The removable furniture that can be moved from one area to
another.
a. antique c. cantilevered
b. built – in d. upholstered
30
16. Classification of sofas and chairs in furniture selection.

a. cantilevered c. free standing
b. fitted d. upholstered
17. Below are examples of fixtures and fittings except one:

a. air condition c. wardrobe
b. doors d. telephone
18. One of the principles to follow when arranging furniture

a. budget c. time
b. color d. unity
19. Easiest stain to remove by just completely rinsing in cold water

with cool biological soak.
a. Greasy stains c. Protein stains
b. Organic stains d. Tannin stains
20. These are stains that do not fall into any specific grouping such
as scorch and chewing gum.
a. Combination stains c. Organic stains
b. Dye stains d. Special stains
31
Lesson 1.1
TYPES OF FLOOR AND SURFACE TEXTURE
Floors are important aspect of house interiors as they

are both functional and decorative. It can make a good aura in the
over - all appearance which enhances the uniqueness and
ambiance of one’s residence.
Floors come in a wide variety of colors, shapes, sizes,

and styles, which adds to its versatility. The type of floor used can
give a great impression when used at home, hotels or other
establishments.
Types of Floor
1. Hard floors
These are durable, versatile and not easily pierced which
comes in different sizes and colors. They are usually used in the
living and dining rooms, terraces and sometimes in the utility
area.
Hard floors include the following:
a. Bamboo floors
- a form of flooring that is made from bamboo grass
which is attractive alternative for flooring because of its
physical similarities to hardwoods. It is durable, elegant,
versatile, and insects and moisture resistance.
b. Ceramic Tiles
- it emulates the look of natural stone products, which
are an excellent alternative for the value-oriented buyer
since it is less expensive than other type of floors. These
are hard, brittle, heat resistant products which comes
unglazed or with high glaze.
32
c. Concrete
- a mixture of sand and cement with gravel, broken stone and
other elements, which could be formed into a desired form.
d. Granite
- are expensive and more attractive types of floor
e. Marble
- are products that are processed from blocks that are
quarried everywhere in the world. It comes in variety of sizes
and colors, which primarily comprised of calcium carbonate and
other minerals.
f. Pebble washout
- a mixture of cements and river stones, where color depends
on the stones used in the mixture and the cement.
g. Laminate flooring
- are cheaper and they are easy to maintain. Is virtually
resistant to burns, scratches, chipping and is great for high
traffic areas.
h. Terra Cotta
- are hard baked clay tile reddish or red – yellow colors.
i. Wood floors
- a hard floor type that manufactured from timber which is
either structural or aesthetic. A common choice due to its
durability, restorability and environmental benefits.
33
2. Soft floors
Otherwise known as resilient floors which is one of the
commonly used in household.
Soft floors are classified as follows:

a. Rubber flooring
- an environmentally friendly natural product, which can be
textured or profiled, it has an anti slip inclusions which require a
more aggressive cleaning regime than smooth rubber floors.
Is a durable, lightweight and easy to clean, but often
has a smooth finish, which is likely to be slippery when wet.
b. Vinyl
- one of the finest choices for its long lasting quality and
affordability among other types of floors. Similar to linoleum but
it is more durable and highly resistant to moisture.
Mainly used in offices, malls and residential areas for it’s easy
to maintain and with a cheaper cost.
c. Linoleum
- an environmentally friendly type with natural antibacterial
properties, which is durable, lightweight and easy to clean, but
usually, has a smooth finish. Usually comes rolled and ready to
install
d. Carpet
- a floor or stair covering made from thick woven fabric,
typically shaped to fit a particular room.
Surface texture of floors is also considered in the choice of

floors to be used. Below are the different types of surface texture of
floors.
Bush Hammered
develops a textured surface where degree of roughness can be
selected
34
Flamed
a rough surface that developed through intense heat. It is very
porous and must be treated with sealers.
Honed
this surface is very smooth, but often very porous. This texture is
common in high traffic buildings which is always be protected with
penetrating sealer because of it has wide – open pores.
Polished
very smooth and not very porous. It is a glossy surface that brings
out brilliant colors and grains of the natural stone.
Sand Blasted
a surface type that is the result of a pressurized flow of sand and
water that provides a textured surface with a matte gloss.
Sawn
a process performed by using a gang saw
Tumbled
a slightly rough texture that is achieved by tumbling small pieces of
marble, limestone, and sometimes granite to achieve an archaic /
worn appearance.
35
Review of Lesson 1.1

A. DISCUSS THE TYPES OF FLOOR
Direction. Write inside the box the appropriate
characteristics of the type of floor.
Ceramic
Marble Concrete
tiles
Vinyl Linoleum Rubber
36
A. CLASSIFICATION OF THE TYPES OF FLOOR
Direction. Classify the following floor types accordingly.

Write the initial HF for hard floor and SF for soft floor. Put your
answer on your notebook.
_______1. Ceramic tiles ________6. Concrete

_______2. Terra Cotta ________7. Vinyl
_______3. Rubber flooring ________ 8. Linoleum
_______4. Bamboo floors ________9. Pebble
_______5. Wood floors ________10. Marble
B. DEMONSTRATION ON CLEANING THE FLOOR

Direction. The whole class will be divided based on the
number of students. The activity is to clean the floor applying its
proper procedures. After the activity the group will assess their
performance using the rubrics provided below.
37
SCORING RUBRICS ON CLEANING THE FLOOR
Highly Skilled Skilled Moderately Skilled Unskilled No attempt

30% (30-29) (28-27) (26-25) (24-23) (22-21)
Proper and Appropriate and Appropriate and Appropriate and Never selects,
effective use effective selection, effective effective selection, prepares and No attempt to use
of tools, preparation and selection, preparation and use appropriate tools/ equipment
equipment, use of materials preparation and use of materials materials and to task given
and materials and tools use of materials and tools/ equipment
/equipment all the and tools/ tools/equipment
time. equipment most some of the time.
of the time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Never follows No attempt to

Application application of all application of application of work systematic apply procedure
Procedure work procedure all work procedure procedure some of application of to the task given
the time even most of the time the time with procedure and
without proper with minimum constant highly
supervision supervision supervision development on
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- motivated Self- motivated and Needs to be Not motivated
security work motivated and and observes observes motivated and and totally
habits observes all safety most safety and sometimes some of does not disregards
and security security the safety and observe safety safety and
precautions all the precautions security and security security
time most of the time precautions in work precaution in precautions in
in work work work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the work Finished the Finished the work Finished the No work at all
ahead of time work on time close to given time work beyond the
given time.
38
Lesson 1.2
PROCEDURES AND TECHNIQUES ON
FLOOR AND SURFACE CLEANING
The type of floor and surface texture affects the aura of

one’s home. It adds elegance and quality, which needs care and
maintenance for its purpose.
Floors should not only look shiny and clean, but should
be maintained properly. Damages such as crack, broken or torn
should be repaired or replaced immediately to avoid any form of
accidents.
Cleaning and polishing are the two main activities that
household workers should consider for floor and surface
maintenance.
The diagram below shows the floors cleaning processes
that make floor cleaning successful.
Clearing Stripping Sealing Finishing Maintaining
Step 1: Clearing
First step in floor cleaning where the area will be clear so it will be free
from any distraction and do the task effectively.
Step 2: Stripping
Second process in floor cleaning where embedded
dirt; oil and old layers of floor finish and sealer are
eliminated.
Apply the stripping chemicals with the use of mop
head; allow chemical to stay on the floor for five minutes
then scrub the area using the stripping pad. Rinse the
area with the use of water with soap and dry it with mop
head.
Mop, stripping pad, hand gloves, polisher, mop
wringer, warming device, ropes, cord, floor stripper or
wax remover are the supplies and materials needed in
these process.
39
Step 3: Sealing
Smoothing process to rough surfaces, scratches and
other types of floor damages to enhance it’s over all
appearance comprises this step.
It requires an application of a sealing solution, which
protect the glaze of the tiles, makes the floor look better,
cling together and last longer
Step 4: Finishing
Application of coats of wax to make it appear glossy
and appealing to the eyes deals with this process. A proper
step to makes floor better protected from damages and
stains that will also prolongs the life of the floors.
Mops, mop wringer, finishing solution are the
materials needed in this process.
Step 5: Maintaining
Final step, which involves removal of tucked – in
dirt through the use of cleaners. Repeated buffing
keeps shine until the next stripping and finishing job
becomes absolutely necessary
Sweep the floor thoroughly until dusts are removed then
mop the area using open eight figure motion or over
lapping motion to remove dirt on the floor then buff it
thoroughly.
 The following are the specific procedures in daily cleaning of

floors
Damp mopping – mopping the floor with lightly wet mop to clear the
floor of dirt and soil.
Dust mopping – dusting of dirt using mops with handle.
40
Extraction– cleaning process that is extracting deeply embedded dirt and soil
in carpets especially those in inner layers that cannot be removed by
shampooing.
Finishing floors – performed on floors that are stripped of old wax and dirt
and sealed for protection. The finishing is accomplished through the
application of wax or floor shine and polishing thereafter using a floor
polisher.
Floor stripping – requires application of stripping solution.
Plain polishing – retouching the shine of floors by using a polisher.
Shampooing–a process that apply to carpet which is the removal of

embedded dirt and stains using carpet shampoo either manually of by use of
a machine.
Spray buffing– spraying the floor with a buff finish to retouch it and to keep
the gloss
Sweeping – removing dirt and trash from floors using sweepers and dustpan.
Vacuuming – the process of elimination of dirt on carpeted floors using a

vacuum cleaner.
41
Here are some tips in cleaning and polishing types of floors, so beauty and
elegance will be maintained.
1. Ceramic tile, glazed

To clean: vacuum and damp mop with an all purpose cleaner; dry with a soft cloth
To polish: No need for polishing
Don’ts: Avoid using abrasive cleaners
2. Ceramic tile, unglazed

To clean: vacuum and damp-mop with an all purpose cleaner
To polish: Once a year, strip the finish and reseal with a commercial sealer and water-based
wax or acrylic self-polishing wax.
Don’ts: Avoid abrasive cleaners, strong soaps, or acids.
3. Linoleum
To clean: Vacuum and damp – mop with a mild all-purpose cleaner.
To polish: Apply two thin coats of self-polishing, water based floor wax; let dry between
coats.
Don’ts: Avoid solvent-based products, hot water and strong soaps.
4. Vinyl
To clean: Vacuum and damp-mop with all-purpose cleaner dissolved in water.
To polish: Apply two thin coats of self-polishing, water-based floor wax; let dry between
coats.
Don’ts: Avoid abrasive cleaners.
5. Vinyl, no wax
To clean: Vacuum and damp-mop with an all-purpose cleaner recommended for no wax
floors.
To polish: Surface should have a permanent shine, but if it becomes dull in high-traffic areas,
apply a commercial gloss-renewing product.
Don’ts: Avoid solvent-based products or cleaners with pine oil, strong soap, hot water or
abrasives.
(Excerpts from Managing a Household by Dismore)
42

A. IDENTIFIED TRUE OR FALSE
Direction. Write the word TRUE if the statement
is correct and FALSE if it is not correct. Write your
answer in your notebook.
1. Damages such as crack, broken or torn should be repaired or replaced

immediately to avoid any form of accidents
2. Sealing is an application of a solution which protect the glaze of the tiles,

makes the floor look better, cling together and last longer.
3. Finishing of floors is accomplished through the application of wax or

floor shine and polishing thereafter using a floor polisher.
4. Used abrasive cleaners when cleaning glazed ceramic tiles.
5. Solvent based products, strong soap and hot water should be used in
cleaning linoleum.
ESSAY
Direction. Identify the pictures below describing what type of cleaning
procedure is demonstrated. Explain briefly using the scoring rubrics below.
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
_____
43
Scoring Rubrics for Essay
Criteria Percentage
Content 5%
Delivery 2.5 %
Creativity 2.5 %
TOTAL 10 %
C. FIELD WORK
Direction. Visit at least two households in your community and
request to interview housekeeper in relation to proper procedures and
techniques in cleaning the floor. Document the interview and make a
report to be presented in class.
44
Lesson 1.3
FLOOR CARE AND MAINTENANCE
Each area of the house needs proper care,
maintenance and supervision to enable household tasks
done properly and effectively.
Floor surfaces require as much as other parts of the house

daily cleaning. It is not enough if we do not utilize the proper
materials and equipment used in cleaning different types of
floors.
The idea is to identify the type of cleaning tools, materials

and other implements to use in keeping and preserving the
beauty and quality of the floors.
The process of vacuuming, sweeping, dusting and mopping

is applied to maintain the good condition of the floors.
Below are the cleaning equipment, tools, and supplies

needed for floor maintenance
Cleaning Equipment
Carpet Extractor Carpet sweeper
It is a designated for dry

foam shampooing of
carpets. It removes dirt
Used to pick-up dirt and
that sticks to or penetrates
particles from the carpet.
into the carpet layers.
45
Floor polisher Hydro-Vacuum or Wet and

dry vacuum
It is used in scrubbing, stripping It is an all-purpose vacuum for

and polishing hard floor surfaces dry and wet surfaces. It is also
and also vinyl, wood parquet, used for absorbing water in
etc. flooded or wet surface.
Vacuum cleaner
It is used to eliminate dust particles

from carpet surfaces, upholstered
furniture and even hard surfaces.
Cleaning tools and materials
Broom Cleaning cloth Dustpan
It is used for It is used for cleaning It is used to collect

sweeping the floor. It and dusting the floor dust and any type of
can be plastic or stick dirt with soft broom
broom.
46
Hand brush Floor Scraper Mop with mop handle
It is used to remove
embedded dirt on top of It is used for scraping It is used for manual
hard floor and stubborn hardened dirt floor mopping
dirt on top of the carpet.
Mop head Mop Wringer Push brush
It is used to maintain the

It is used to remove cleanliness of the finish
embedded dirt on the It is used for wringing / floor or some of the
sides and corners. squeezing mops hard
floor.
Scrubbing pads Stripping Pad
It is used to remove
It is used for floor stubborn dirt on top of
scrubbing and polishing hard floors
47
Cleaning chemicals
Polish Stripping Chemicals Wax
Used to polish smooth

surfaces made of wood, It is used for stripping It is used for polishing
leather or metal. the floor the floor
Cleaning and maintenance of the floor should be a daily routine.
Vacuuming is a cleaning process that uses an air pump

(vacuum cleaner) to remove loose dirt and dust, usually from floors,
and optionally from other surfaces as well. The dirt is collected by
either a dust bag or filter for later disposal
Here are the steps in maintaining the floor:
1. Sweep the floor with clean broom, dust mop, or cleaning cloth to
remove dirt and litter.
2. Mix 1 part of cleaning solution with about 4 parts water. Use
higher dilution if the area will be disinfected.
3. Apply the cleaning solution on the floor with a wet mop. Let the
solution penetrate on floor for 2 minutes. Use warm water for its
best cleaning results.
4. Spray buff regularly with buffing chemicals. Spray 2 – 3 squirts on
the floor, then buff immediately to restore the shine. Damp – mop
the floor regularly with the help of a cleaning agent.
48
Floor type Cleaning Procedure Precautions
1. Asphalt 

Use mild detergent or soap Avoid use of oils or solvents to
prevent discoloration and

Rinse with clear water
Dry immediately with mop or excessive wetting to prevent tile
wet/dry vacuum warping.
2. Linoleum  Use a mild detergent solution: avoid Avoid excess wetting; use

alkaline solutions adequate furniture rests to avoid
indentations of the floor.

Rinse with clear water
Remove water immediately with
wet/dry vacuum
3. Rubber 

Use a mild detergent solution Avoid direct sunlight and
lubricating oils because the tile will

Rinse
Remove water promptly crack, dull and chalky.
4. Vinyl 

Use a neutral detergent solution. Avoid excessive wetting to prevent
tile warping; extreme brightness

Rinse.
Dry with a wet/dry vacuum and scratches.
5. Ceramic/  Use neutral cleaner to avoid Ceramic tile is very durable but the
Quarry

warping of the tile; apply with mop. grout base is susceptible to
Remove cleaning solution; rinse crystalline salt damage. Avoid
thoroughly. crystalline salt solution to avoid
damage to ceramic tiles.
6. Concrete 

Use a neutral cleaner Avoid colored coating in moisture
For stubborn soil accumulations, or high traffic areas; Neutralize
excess alkalinity before painting or

use a slightly alkaline solution.
Never use an acid solution to sealing; Very porous; should be
concrete tiles scaled immediately to avoid
dusting and deep penetration of oil
and dirt
49


7. Marble Use a neutral cleaner Seal with penetrating sealer.

Rinse thoroughly
Dry with soft cloth to avoid
streaking.
8. Terrazzo  Use a neutral detergent and air dry. Very porous; coating advisable.
9. Wood Floor must be sealed before any

types maintenance program can be used:
Sweep, dust mop (water treated) or

damp mop in commercial settings,
Wood block for flooring; use a

neutral cleaner,
Never clean wood floor with soap
and water.
10. Granite  Use water with very mild detergent.
50
A. MATCHING TYPE
Direction. Match the item in Column A with
those in Column B. Write the correct letter in your
answer sheet.
Cleaning Equipment
A B
____1. Used to eliminate dust particles from a. Floor polisher

carpet surfaces, upholstered furniture
and even hard surfaces. b. Vacuum cleaner
____2. An all purpose vacuum for dry and wet c. Carpet extractor
surfaces.
d. Room boy’s cart
____3. Used in scrubbing stripping and /trolley
polishing hard floor surfaces and also
vinyl, wood parquet, etc. e. Hydro vacuum
____4. Used to pick-up dirt and particles from f. Carpet sweeper

the carpet.
____5. It is designated for dry foam

shampooing of carpets.
51
Cleaning Supplies and Materials

A B
____1. Used for scrubbing and polishing a. Cleaning cloth

purposes.
b. Scrubbing pads
____2. Used for scraping hardened dirt
c. Mop with mop
____3. It is used for wringing/ squeezing mops handle
____4. Used for manual floor mopping d. Wax
____5. Used for cleaning and dusting the floor e. Floor scraper
f. Mop wringer
B. GROUP DISCUSSSION
Direction. The class will be divided equally with three members
in each group. Then each group will explain the use, care and
safety precautions to consider in the following floor types given. Put
your answer in your notebook. Scoring rubrics below will be basis
how familiar you are in doing safety precautions
Asphalt
Vinyl
Linoleum
52
Criteria Percentage
Content 5 %
Delivery 2.5 %
Creativity 2.5 %
. TOTAL 10 %
Congratulations! You finish learning the basic

principles of flooring and its safety precautions. Now let’s see
how skilled you are in doing furniture and fixtures cleaning
and maintenance.
Are you ready? Let’s begin…
53
Learning Outcome 2:
Clean furniture
Objectives:

1. Give the different types of furniture
2. List down proper care and maintenance of furniture
3. Identify the different types of stain
4. Perform safety procedures and techniques in removing stains on
furniture as per standard operating procedures.
This foregoing lesson on proper procedure in cleaning and

maintenance of furniture gives you on the classification of different
furniture together with its types and functions and how one can be
perform with standard operating procedures.
Different types of stains problem with its corresponding remedies is

also presented, which will systematically guide and help you in doing your
task correctly.
54
Lesson 2.1
TYPES OF FURNITURE
Furniture makes ones place lively and attractive. Chairs,

sofas, tables, beds, curtains, pictures, telephone and other
home décor makes our home and even offices more suitable for
living and working.
The kind and types of texture, form and color of furniture and
fixtures depend upon the personality of the person.
Types of Furniture
1. Free standing
 can be moved or arranged relatively. Accumulates dust,
dirt, behind, above and beneath it.
2. Built – in
 It is removable which can be moved from one area into
another.
Wardrobes and kitchen includes in these type
3. Fitted
 Includes items like shelves and headboards. Use of
alcoves and recesses ensures good use of space.
4. Cantilevered
 supported or only one end can be quite effective from a
design perspective.
5. Upholstered
 Sofas, armchairs are in this type. Suitability of fabric
needs to be considered, as does ease of cleaning and
maintenance.
6. Antique
 Usually very expensive, can be impractical, risky and
difficult to replace and repairs often need to be carried
out by a specialist
55
Below are some of the common examples of furniture, fixtures and fittings
Furniture
- Armchair - coffee table
- easy chair - dining chair
- bed - dining table - television cabinet
- bedside table - dressing table - wardrobe
Fixtures and Fittings
- Air conditioning - pictures - bathtub

- carpets - locks - lavatory
- CCTV - signs - fire alarms
- doors - taps and faucets - towel racks
- lightening fixtures - telephone - toilet roll holder
Principles to follow when arranging furniture
Furniture should be arranged for convenience, comfort and

attractiveness. The economy of space, beauty, unity, use, variety,
balance and individuality are some of the essential rules that everyone
should consider for proper arrangement.
a. Spacing – Avoid using too large and heavy furniture across a

corner and in small room instead small pieces like chair and
table may be placed in a corner for interest and good design.
b. Beauty – Arrange the furniture in a more interesting style

where there is a center of interest. Television, radioand eye –
catching display could be put into center to attract family
members and even visitors.
56
c. Unity – Furniture of the same kind should be grouped together

and furniture used for certain activity should be grouped
together. In bedroom, the clothes, closets and the dresser
should be near each other. Group furniture of similar heights
together.
d. Variety – Different kinds of furniture may be grouped together

according to its function. If they will be used together. A small
piece of furniture may be placed across a corner. Large pieces
should be parallel to the wall.
e. Balance or restfulness- Two sides of a center of interest in an

arrangement should be equal and interesting. Three small
pieces can balance one large piece.
f. Individuality- Furniture arrangements reflect the personality of

the one living in the home and style it according to our taste.
57
A. CLASSIFICATION
Direction: Below are furniture, fixtures and furnishings which are found
in a house. Write letter A if it is furniture, B for fixtures and C for fittings.
Write answer in your notebook.
_________ _1. Armchair _________ 6. Beds

__________ 2. Carpets __________ 7. Doors
___________3. Bathtub __________ 8. Coffee table
___________4. Dining table __________ 9. Telephone
___________5. Fire alarms __________10. Television
B. HOME VISITATION
Direction: Visit the house of your relatives or friends and
request to see the different areas of the house. Then be able to
list down different types of furniture, fixtures and fittings found in
the house. Also observe which principle in furniture
arrangement has been applied. Write your observation in an
index card (5 x 8) and request the signatures of the owner.
58
Lesson 2.2
FURNITURE CARE AND MAINTENANCE
Furniture’s and fixtures are important part of the interior

decoration of the home. Knowledge of care and maintenance of the
furnishings will help dealing its value, form and texture. One needs
to learn the techniques and procedures in handling furniture and
fixtures so we can maintain and store it’s quality and beauty. One
should purchase materials and supplies such as vacuum cleaner,
brushes, buckets, rags, and cleaning solutions that will help daily
cleaning activity.
Below are some guides for successful care and maintenance for
furniture and fixtures:
1. Use cleaning solution for a better and shiner results to

furniture’s.
2. Wipe and dust all corners, inner and outer parts of the furniture
using a clean cloth such us old diapers, terry towels, cotton
knitwear or flannel.
3. Apply glass cleaner in cleaning glass furniture for shinier results.
4. Use a clean cloth to wipe different types of fixtures but may use
a cleaning solution to selected fixtures for a better results.
 Use a vacuum cleaner to remove any loose dirt from the

For upholstered furniture:
upholstered furniture. Vacuum it regularly.
 Use a detergent mixture in cleaning but test in

inconspicuous spot to avoid discoloration. Scrub the
upholstery with the detergent mixture carefully.
For Wood furniture:

 Use cleaning cloth to remove dust and loose dirt.
 Use a wood cleaning solution to remove stains from the

surface of the furniture.
59
In general, the care and maintenance of the furnishings involve

shampooing every six months or as needed and vacuuming daily or
once a week.
A. IDENTIFICATION
Direction: Below is a table with a given list of
furnishings. Write correspondingly in Column B the cleaning
technique and in column C the materials needed for each
furniture and fixtures given.
A B C
No. Furniture and fixtures Cleaning technique Materials needed
1 Sofa
2 Cabinets
3 Tables and chairs
4 Telephones
5 Computer
60
B. CLASS DEMONSTRATION
Direction: Group the class into five. Each group is provided
with a type of furniture’s and fixtures. Each member of the group will
demonstrate the cleaning procedures and techniques. After the
activity, the group will assess their performance using the scoring
rubrics below.
SCORING RUBRICS FOR CLASS DEMONSTRATION

Criteria Percentage
Proper application of the procedure in cleaning the 50 %
furniture and fixtures.
Proper application of the use of cleaning solutions 30 %
and materials
Appropriate and effective selection of cleaning tools 20 %
and materials
TOTAL 100 %
61
Lesson 2.3
TYPES OF STAIN
Stains are colored patch or dirty marks that is
difficult to remove. It is a normal problem that every
household always encountered. Accumulated dirt and
neglect in care and maintenance are some major factors that
contribute to this major household problem.
Restoring the beauty and elegance takes time and patience,

but the results can be enjoyed for years even for generations.
Today there are lots of cleaning aids to restore the shine, texture,
and form of the furnishings at home.
Below are three main types of stains with its degree and
sources.
Types Degree Background Sources
1. Protein stains Easy These are the easiest stain to Food stains
remove by just completely such as egg,
rinsing in cold water with cool milk, yogurt,
biological soak. and cheese
sauce
2. Tannin (wet) Moderate These are direct liquid spills Alcohol,

stains that respond well to hot perfume, inks,
water, but will set melted ice,
permanently if you use any lollies, fruit
kind of soap. juices, tea and
coffee.
3. Greasy (dry) Moderate These are stains that are Adhesive,

stains result from product with fats automotive oil,
and oil that can be removed baby oil,
with hot water and detergent. candle wax,
carpet glue
62
4.Other stains
a. Combination Difficult Combination of two or more of types Ballpoint

stains of stain. It can be group to Type A an ink,
Type B. Type A stains have protein, barbecue
grease/ wax and dye elements; while sauce,
Type B have grease, wax and dye calamine
elements. lotion,
b. Dye stains Difficult These are stains found naturally in

cherries and blueberries, and is
added to other foodstuffs like
mustard and blue ice-lollies.
c. Special stains These are stains that do not fall

any specific grouping such as
scorch and chewing gum.
d. Organic stains These are stains resulting from

natural atmospheric conditions
such as alkaline stains, mildew and
tarnish.
e. Industrial stains These are stains resulting from

building or Do It Yourself work.
f. Chemical stains These are stains result from

chemical spills.
g. Lacquer stains Difficult These are stains that easily dry

rapidly, so do not allow it to dry out
to treat it easily.
h. Unknown stains These are stains whose source

cannot easily identified but can be
recognized using sense of smell
63

A.WORD HUNT
Directions: Puzzle below contains different
types and sources of stains. Look for the five sources and be
able to give its remedial methods. Put your answer on your
notebook.
E K C A N D I E S L I S H E R
A N G R I N D E R N D I C B M
I I C B C X I T B G R A T U R
N F P O T S C U S P O N G T S
K E W B H V E L Y L A R D T S
U T U R N E R B O S T E R E U
U R T O Q M I L K T E E I R R
M S L I C M T O N G H G H M I
C B R O O M T E D S P O O J N
U K M E C O N O P E N E R Y G
P O B R P J E F F R E Y O O N
T I R T O M B L O O D O M N R
64
Lesson 2.4
PROCEDURES AND TECHNIQUES OF STAIN
REMOVALON FURNITURE
Stain removal is one of the difficult part of cleaning task. Rust,

ink, bloods, butter, and oil are some of the common causes of this
problem. Knowing the type of stains will effectively dissolve and thus
remove the spots.
In removing the stain, apply fewer chemicals rather than more.

Repeating the process will be more effective rather than using a large
amount to do the job faster
Stain Removal Chemical
Product Content
Alcohol (rubbing) sopropyl alcohol
Ammonia Ammonium hydroxide
Carpet shampoo, carpet stain Isopropyl alcohol
remover
Color remover Sodium hydrosulphite
Nail varnish remover Acetone
Petroleum – based solvent and Trichloroethylene (TCE),
dry-cleaning fluid perchloethylene (PERC) (K),
petroleum distillates
Rust remover Oxalic acid, hydrofluoric acid
Turpentine Terpene
65
Stain Removal Natural Product
 A very effective multi purpose, tough satin remover

Alcohol
 Solid as a liquid in bottles but is actually a gas, dilute in water for convenience.
Ammonia
 Excellent ultra- light abrasive for removing alcohol stains from wooden furniture.
Cigarette ash

Milk
Effective soak for ballpoint ink, red juice and newsprint stains.
 Very fine abrasive powder that is used to polish lacquered or varnished surfaces
Rottenstone
after coarse rubbing with pumice stone.
 Used as a thinner of oil paints, varnishes, and enamels turpentine (turps), which
Turpentine
is good on difficult oil – based stains like asphalt and tar.
 Natural, mild bleach that dissolves dirt and grease and acts as a water softener.
White vinegar
66
General Rules on Removing Stains
Physical and chemical methods are the two types of removing

the stains.
 Physical method is a process through absorption of water-

based stains or through removal in friction.
 Chemical method is the use and application of chemical

solutions.
Physical Method (Absorption water based stains)
1. Wash hands and put on gloves

2. Use cloth or paper towel to absorb the liquid.
3. Always start from the outer edge of the stain and work
towards the middle; this prevents the spreading of the stain.
4. Dispose of the cloth or paper towel when the task is
completed.
5. After use, all tools and materials should be checked,
cleaned, and dried and returned to the storage area.
6. Remove gloves and wash hands
Physical Method (Friction removal water staining)

2. This involves scraping, brushing, rubbing, or scrubbing to
remove dried-on stains.
3. It is important to rub gently to avoid damage to the surface.
4. Always start from the outer edge of the stain and work
towards the middle.
cleaned, and dried and returned to the storage area.
6. Remove gloves and wash hands.
7. Note: never rub the stain into the carpet / fabric
8. Should the friction method does not work use the chemical
method.
67
Chemical Method

2. Prepare the cleaning solution in a well- ventilated area.
3. Poor a small amount of the chosen cleaning solution onto
the stain.
4. Allow the cleaning solution to have a contact time with the
stain.
5. Using a scraper and cloth, start from the outer edge of the
stain and work towards the middle until the stain is removed.
6. Dispose of the cloth when the task is completed.
cleaned, dried and returned to the storage area.
8. Remove gloves and wash hands.
Do’s Don’ts
 Treat the stain promptly  Don’t give up after one application
 Test for colorfastness and damage before  Don’t forget to rinse.

applying any solutions to the furniture
Don’t rub at liquid stain spots, as
 Read carefully proper care, maintenance and you will simply spread the stain
manual of instructions of the products further and might damage fibres.
 Start and choose the simplest method of  Don’t use a colored cloth on stains.
removing the stains. Use a clean white cloth or kitchen

towels.

Store chemicals out of the reach of children
and away from food products. Don’t use solvents on inflammable
 
stains like petrol and diesel.
Do the work from outside of the stain inwards Don’t mix products, especially
to prevent stains from spreading. bleach and ammonia.
68
Some tips to remove stains on furniture and fixtures
1. Any food containing milk that spills on furniture surface should be

wiped immediately. The effect of lactic acid on wood furniture’s will
create stains. To remove the stains, dip your finger in liquid or
paste wax or coconut oil. – or even moistened cigar ash and rub
the solution over the damaged area. Then re-wax.
2. Items such as perfumes, medicines, beverages, or other alcohol-

based products leave rings or spots that can cause damage.
Treat them with the same method use for milk or cream stains.
3. Watermarks or rings spots on furniture surface can be treated

with a non-linty cloth moistened with coconut oil. Use a clean
cloth to wipe the affected area immediately, at times, be remedied
by placing a clean, thick blotter over the ring and pressing it with
an iron (not too hot) until the ring disappears.
4. Candle drippings and marks left on furniture can be removed by

hardening the dripped candle wax by holding an ice cube in it a
few seconds. Crumble off as much wax as possible with your
fingers then gently scrape with a dull, plastic spatula. Rub briskly
with cloth saturated with liquid wax, then wipe dry with a clean
cloth.
5. Oil stains caused by butter, salad dressing, cream and the like
can be remove by placing a white blotter soaked in lighter fluid
over the spot and let it dry. Repeat the process several times if
the stains bleach it with an application of hydrogen peroxide (not
the antiseptic kind but the commercial solution) to which a drop or
two of ammonia has been added.
6. If acid marks appear due to spilled fruit juices or spots from

alcohol, it is advisable to sand the area gently with fine
sandpaper. Then rub with the shine putty (tin oxide) using a
damp, soft cloth.
7. After the stains have been removed, protect the furniture;

especially marble by applying furniture wax, which makes
furniture shiny.
69

A. ESSAY
Direction: Discuss briefly the physical and
chemical method of removing stains on furniture and fixtures.
Put your answer on your notebook.
Physical method Chemical method
_____________________________ _____________________________
_____________________________ _____________________________
_____________________________ _____________________________
_____________________________ _____________________________
Removing of
_____________________________ _____________________________
stains and spots
_____________________________ ____________________________
____________________________ ____________________________
B. CLASS DEMONSTRATION
Direction. Divide the class into five groups. Choose a group

leader and check the type of furniture assigned to your group. Work on
removing the stains seen on the furniture. Lists down the procedures
and technique applied in removing the stains including cleaning agent
and materials. Make a group report and submit to your teacher.
Scoring rubrics is provided to assess the performance of the group.
70
SCORING RUBRICS ON REMOVING STAINS
Highly Skilled Skilled Moderately Unskilled No attempt

30% (30-29) (28-27) Skilled (24-23) (22-21)
(26-25)
Proper and Appropriate and Appropriate Appropriate and Never selects,

effective effective and effective effective prepares and No attempt to
use of selection, selection, selection, use use tools/
tools, preparation and preparation preparation and appropriate equipment to
equipment, use of materials and use of use of materials materials and task given
and and tools materials and and tools/
materials /equipment all tools/ tools/equipment equipment
the time. equipment some of the time.
most of the
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Never follows No attempt to

Application application of all application of application of systematic apply
Procedure work procedure work work procedure application of procedure to
all the time even procedure some of the time procedure and the task given
without proper most of the with constant highly
supervision time with supervision development
minimum on supervision
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- Self- motivated Needs to be Not motivated
security motivated and motivated and and observes motivated and and totally
work habits observes all observes sometimes some does not disregards
safety and most safety of the safety and observe safety and
security and security security safety and security
precautions all precautions precautions in security precautions in
the time most of the work precaution in work
time in work work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the Finished the Finished the Finished the No work at all
work ahead of work on time work close to work beyond
time given time the given
time.
71
Post Test
A. MULTPLE CHOICE
Direction. Read the statement carefully and write
the letter that best describes the statement. Put your
answer in your answer sheet.
1. Type of floor that is durable, versatile and not easily pierced.

a. hard floor c. vinyl
b. soft floor d. terra cotta
2. Type of floor which is durable, lightweight, easy to clean, and

has anti bacterial properties.
a. bamboo floor c. linoleum
b. concrete d. marble
3. Mixture of sand and cement with gravel, broken stone and other
elements.
a. ceramic c. linoleum
b. concrete d. terra cotta
4. Similar to linoleum but it is more durable and highly resistant to

moisture.
a. rubber flooring c. wood floors
b. pebble washout d. vinyl
5. Floor surface texture developed through intense heat treated

with sealer and very porous.
a. bush hammered c. sawn
b. flamed d. tumbled
6. Major consideration for successful flooring

a. spacing c. surface texture
b. styles d. versatility
7. The function of white scouring pads in cleaning

a. cleaning painted surfaces
b. cleaning glass mirrors
c. cleaning marble and porcelain
d. all of the above
72
8. The process which includes clearing, stripping, sealing and

finishing surfaces.
a. bed making c. washing
b. floor cleaning d. sweeping
9. The process that uses a lightly wet mop to clear the floor with
dirt and soil.
a. damp mopping c. floor stripping
b. dust mopping d. plain polishing
10. Floor cleaning process which involves elimination of embedded

dirt, oil and old layers in the floor.
a. finishing c. sealing
b. maintaining d. stripping
11. Removing dirt and trash from floor using sweeper and trash.
a. Shampooing c. spray buffing
b. Sweeping d. vacuuming
12. The process of elimination of embedded dirt on floors using a

vacuum cleaner.
a. extraction c. spray buffing
b. plain polishing d. vacuuming
13. Cleaning equipment used for dry foam shampooing of carpets.

a. carpet extractor c. floor polisher
c. carpet sweeper d. vacuum cleaner
14. Equipment for cleaning and dusting the floor.

a. cleaning cloth c. mop
b. dustpan d. scrubbing pads
15. The removable furniture that can be moved from one area to
another.
a. antique c. cantilevered
b. built – in d. upholstered
16. Classification of sofas and chairs in furniture selection.

a. cantilevered c. free standing
b. Fitted d. upholstered
73
17. Below are examples of fixtures and fittings except one:

a. air condition c. wardrobe
b. doors d. telephone
18. One of the principles to follow when arranging furniture.

a. budget c. time
b. color d. unity
19. Easiest stain to remove by just completely rinsing in cold water

with cool biological soak.
a. Greasy stains c. Protein stains
b. Organic stains d. Tannin stains
20. These are stains that do not fall into any specific grouping such
as scorch and chewing gum. .
a. Combination stains c. Organic stains
b. Dye stains d. Special stains
Congratulations! You successfully demonstrated tasks and responsibilities

prepared for you in the previous four sets of sessions. It’s time for you to answer
Post Assessment that will evaluate you further. Let’s begin!
74
QUARTER II
Learning Outcome 3
Make Up Beds and Cots
Objectives:
a. Classify linens according to types and functions

b. Perform make up beds and cots as per standard operating
procedures
c. Demonstrate proper cleaning of beds and cots.
This lesson with the learning competencies make up beds and

cots discusses and give the learners on the classification of linens
according to its types and functions
Linen replenishment and maintenance techniques, vacuuming
mattresses, and centering and mitering according to standard
operating procedures are also demonstrated
75
Pre- test: Let’s See What You Know

A. MULTPLE CHOICE
Direction. Read the statement carefully
and write the letter that best describes the
statement. Put your answer in your answer sheet.
1. A rectangular piece of cloth or linen cotton used to cover a

mattress
a. apron c. blanket
b. bed sheets d. pillow
2. Table linen used for wiping the mouth and fingers while eating.
a. blanket c. handkerchief
b. dish towel d. napkin
3. Protective table pad usually made of paper, plastic or cloth for

restaurants and household use:
a. apron c. napkin
b. handkerchief d. placemat
4. An elastic running around the edge that helps keep it flat upon
the mattress.
a. blanket c. fitted sheets
b. comforter d. flat sheets
5. The following are procedures in cleaning the toilet bowl except

one:
a. Flush the toilet bowl
b. Clean the toilet seat and cover
c. Wet the surface
d. Flush again
6. These are hair product used to remove oils, dirt, dandruff, and
other contaminant particles in the hair.
a. hair conditioner c. shampoo
b. hot oil d. soap
7. Oral hygiene instrument used to clean teeth and gums

a. mouthwash c. toothpaste
b. tissue paper d. toothbrush
76
8. Millennium Goal in sanitation that refers to management of

human faces at household level
a. environmental sanitation c. improved sanitation
b. food sanitation d. on – site sanitation
9. Hygienic means of promoting health through prevention of

human contact with the hazards of waste
a. Disposal c. segregation
b. Sanitation d. washing
10. Leaves, flower, twigs, branches, and stems are classified as:
a. compostable waste c. residual waste
b. recyclable waste d. special waste
11. Refers to solid waste materials that are non compostable and
non recyclable.
a. compostable waste c. recyclable waste
b. residual waste d. special waste
12. Waste disposal management that lessen household trashes and

avoid unnecessary packaging of products.
a. recover c. reduce
b. recycling d. re –use
13. Practices that will bring down the amount of trash we dispose by
avoiding the amount of unnecessary packaging of the products
and reducing its waste toxicity
14. Mandate of Republic Act 9003 is otherwise known as:

a. Clean Air Act
b. Ecological Solid Waste Management Act of 200
c. Modernization Act
d. Clean and Green Program
15. Center of the house where meal is prepared.

a. bedroom c. living room
b. dining room d. kitchen
77
16. Type of kitchen cookware that is lightweight, attractive and less

expensive.
a. aluminum c. stainless
b. ceramic d. teflon
17. Kitchen hand tools used to remove the outer skin or peel of fruits
and vegetables
a. baster c. peller
b. knife d. spatula
18. Stainless steel sieve used to strain foods

a. colander c. sauce pan
b. sieve d. streamer
19. Thermally insulated chamber used for heating, baking or drying

of a substance
a. blender c. oven
b. griller d. streamer
20. Tall and semi wide pot with straight sides used for cooking and
storing soup stocks
a. sauce pan c. streamer
b. stauce pot d. stockpot
78
Lesson 3.1
TYPES OF LINEN
The term linens is used to describe any woven or knitted

bath, bed, or kitchen textile such as sheets, towels and table
clothes. This is true even if the fabric that makes up the item is
not linen. The name is derived from an earlier time when all of
these textiles were commonly made with linen. So when using
the term linens what a person means depends on textiles or
bed, bath and kitchen accessories. Today cotton has replaced
te linen used in these activities.
Linen is a fabric that is made from flax and fibers and not
from cotton. The main difference in types of linen fabric comes
from the length of the fiber used. Short tow fibers result in a
coarser fabric and long line fibers result in a more refined cloth.
Cotton that is made to resemble the wide and course

weave of linen is called madapolam. However, if one asks to
see the linen at the store, he or she will be shown different types
of table coverings, bed coverings and bathroom textiles. Table
coverings often come in sets and include the tablecloth, napkins
and placemats. Table runners that are placed down the center
of a table are also considered linen under table coverings.
Like tablecloths, bed linens come in sets as well. These

sets often include the fitted and flat sheets, shams, pillowcases,
bed skirts and comforter. Duvet covers that are removable are a
less traditional item belonging to the bed coverings category.
The last category is the textiles that one utilizes in the bathroom.
Towels are the largest item in this category that includes bath
towels and body sheets. Hand towels and wash clothes round
out this category completing a standard bathroom linen set.
Cleaning household linens is done as appropriate to the

type of cloth. Household linens are most likely to have stains
from organic sources such as food, blood, and soil. If the linens
are made of natural fibres such as linen or cotton, the cloth will
need to be rinsed as soon as possible in cold water to prevent
79
the stain from becoming permanent. Stains from red wine, or

red or purple berries and fruit are an exception and must be
washed in boiling water, yet despite this, these stains may be
impossible to remove.
Regular washing of household linens should be done in

hot water for hygienic reasons, to destroy bacteria left on the
linens from frequent use. Linen and cotton that are white may
also become yellow over time, but this is eliminated by
bleaching, either with liquid bleach, or by the traditional method
of hanging the linens in the sun to let the sunlight bleach out the
discoloration.
Household linens are stored near the area where they

are used, when possible, for convenience. Otherwise, bed and
kitchen and dining linens may be stored together in a linen
closet or cupboard. There are many methods of folding linens
for storage. For formal occasions, table linens may be ironed
before use. Traditionally, table linens could be starced while
ironing, to decrease wrinkling and retain a smooth, pristine
appearance.
80

A. FILL IN THE BOX
Directions: Analyze the question carefully and fill up
the corresponding box to form the correct types of linen
that is being asked.
1. Is an outer protective garment that covers primarily the front of the

body. It may be worn for hygienic reasons as well as in order to protect
clothes from wear and tear.
2. A piece of absorbent fabric or paper used for drying or wiping faces.
3. A piece of cloth intended to block or obscure light, or drafts, or water in

the case of a shower curtain.
3. A rectangle of cloth used at the table for wiping the mouth and fingers
while eating. It is usually small and folded sometimes in intricate
designs and shape.
5. Is a rectangular piece of cloth or linen cotton used to cover a mattress.
81
Lesson 3.2
PROCESS IN MAKE UP BEDS AND COTS
The first thing that most of the people indulge in after waking up is
been made properly making up the bed. A room looks untidy unless until
the bed has
Beddings include:
 Fitted sheets
- a sheet tailored to form pocket for a mattress with
elastic edges. The edge may also contain a drawstring to
secure the sheet more firmly and to be used only as bottom
sheet.
 Flat sheets
- is not fitted but should ideally match the color of the
fitted sheet which is spread evenly across the bed, with the
finished side facing down.
 Comforter
- a thick bed covering that is filled with a soft light
material
82
 Blanket
- a large piece of woolen or similar material used as a
bed covering or other covering for warmth.
 Pillows
- a rectangular cloth bag stuffed with feathers, foam
rubber, or other soft materials, used to support the head
when lying down.
 Pillow slip and pillow case

- a linen that protects the pillows
 Bed pad
- is a large pad for supporting the body, used as or on a
bed. May consist of a quilted or similarly fastened case,
usually of heavy cloth, that contains hair, straw, cotton, foam
rubber, etc.; a framework of metal springs; or they may be
inflatable.
Bed Making Procedure – Traditional method
1. Stand at the head side of the bed.

2. Put the bed pad on top of the bed mattress evenly.
3. Put the bottom or first sheet on top of the bed mattress enough to
cover the head side of the mattress.
4. Tuck in the sheet at the head side of the bed and meter the two
corners.
5. Put the bed sheet up to the edge of the head side of the bed at the
wrong side position.
6. Put the blanket on top of the second bed sheet 8” to 10” distance
from the head toward the foot of the bed.
7. Put the third bed sheet on top of the blanket enough to cover the
entire bed. Insert or fold the sheet under the blanket with 8” or 10”
distance and fold the second sheet on top of the third bed sheet.
8. Tuck in all the linens at the other side and miter all linens at the
corners at the foot side of the bed and insert the remaining side
towards the head.
9. Put the pillow with pillowslip and case on top of the bed facing the
wall.
10. Put the bed cover on top of the bed enough to cover the entire
bed.
83
Duvet - Bed Making Procedure
1. Stand at the head side of the bed

2. Put on the bed pad on top of the bed evenly.
3. Put on the first bed sheet on top of the bed.
4. Tuck in the sheet at the head side of the bed and mitre the sheet
of all the corners of the bed.
5. Put the pillow with pillowcase at the head side facing the wall.
6. Put the duvet cover on top of the bed evenly
Bed Stripping Procedure
1. Check the bed properly first if there are items found.

2. Loosen the sides and corners of the bed properly
3. Shake each linen for possible lost found items and damages if
any.
4. Roll all the bed sheets correctly.
5. Put the soiled linens on the basket for laundry.
84

A. FILL IN THE BLANKS
Direction. Fill the missing word/words to make the

statement complete for bed making procedure.
Start the bed making procedure by standing at the head side of

the bed. Put the (1) ____________ on top of the (2) __________
evenly. Put the bottom or (3) ________ on top of the bed mattress.
Tuck in the sheet at the head of the bed and (4) __________
two corners. Put the bed sheet up to the edge of the head side of
the bed at the (5) ____________.
B. VIDEO PRESENTATION
Direction. With your partner undergo the steps by steps
procedures in bed make up. Using cellphone document it as
requirement to check whether your work is accurate and
effective. Be able to share and explain your work in the class.
85
SCORING RUBRIC FOR BED MAKE – UP
Dimen Highly Skilled Moderately Unskilled No

sion Skilled Skilled Attempt
5 4 3 2
1
Use of Appropriat Appropriat Appropriate Never No attempt
tools, e e selection, selection, selects, to use
equip selection, preparation preparation, prepares, tools/
ment, preparatio , and use and use of and uses equipment
and n, and use of materials materials
materi of materials and tools/ and tools/
als materials and tools/ equipment equipment
and tools/ equipment sometimes
equipment most of the
all the time
time
Applic Systemati Systematic Systematic Never No attempt
ation c application application follows to apply
of applicatio of of systematic procedures
proce n of procedures procedures application to project
dure procedure all the time sometimes of
s all the with with procedures
time minimum constant without
without supervision supervision supervision
supervisio
n
Safety Highly Highly self- Highly self- Needs to No
/ Work self- motivated motivated be motivation
habits motivated and and motivated and totally
and observes observes and does disregards
observes most sometimes not precaution
all safety safety some safety observe all
precaution precaution precautions safety
s at all s most of precaution
times the time s
Speed Work Work Work Work No concept
/ Time finished finished, finished finished of time
ahead of meets close to way
time deadline deadline beyond
deadline
86
Lesson 3.3
PROPER CLEANING AND MAINTENANCE OF
BEDS AND COTS
A mattress can begin smelling stale after years or even just

months of use, especially in a home with moisture problems, smokers
or pets that sleep on the beds. Even without contributing factors,
people spend countless hours in bed. In time the surface will require
cleaning and freshening no matter the situation. Fabric absorbs all
sorts of bad odors including perspiration. The bedding can start out
fresh and clean, and the bed can still smell bad because of the
mattress. It is easy to freshen the material, and without spending a lot
of money on special cleaning supplies or products that might not work.
Use these easy ways to freshen your bed instead of trying to hide bad
odors. They are natural alternatives to costly professional services and
potentially harmful chemical products that are not necessary.
Tips for Using a Vacuum to Clean a Mattress

Vacuuming a mattress is an excellent way to save money and
prolong the quality of your bed. However, this method doesn't work
forever. A mattress must be replaced every eight or nine years to
ensure that it is not a health risk to those sleeping on it.
Before attempting to freshen a mattress, it is important to
remove dust and accompanying mites. Use a handheld vacuum or an
attachment to thoroughly cover every square inch including the sides.
If it is a reversible mattress, flip it over and vacuum the other side as
well. Starting with a clean surface is essential when trying to remove or
neutralize odors. If necessary, clean it using a method that is
recommended by the manufacturer. It must be dry before taking the
next step.
87
Here are some tips using a vacuum cleaner to prolong the life of
your mattress and sleep cleaner.
 Use baking soda

Baking soda pulls out moisture and bacteria from the mattress
and is extremely handy when vacuuming. Using a wire sieve or
colander, lightly dust the entire surface of your mattress and then
vacuum it off. Add the essential oil of your liking if you want to add
a scent.
 Find a mattress friendly attachment

Many vacuum brands offer an upholstery attachment meant to
clean furniture without damaging the material. This is a must for
vacuum cleaning a mattress because it is both effective and safe
on the surface.
 Remove the soda too quickly
Let the baking soda sit on the surface of your mattress for a few
hours to obtain the best results. If you vacuum it off too early, it
doesn't have a chance to properly remove bacteria and trapped
moisture.
 Forget the other side

It's important to sprinkle baking soda and vacuum both sides of
your mattress, not just the one you're sleeping on. If you only clean
one side, mites living below eventually make their way back into
your sleeping quarters up top. Dedicate a day of on and off work to
properly ensure that your mattress as it should be.
 Vacuum it often
Vacuum the mattress at least once a month, and freshen it as
needed. Also, air it out in between bedding changes. If possible,
open the bedroom windows while it is airing out. It will continually
smell fresh and clean, and it will seem far more comfortable and
more inviting than ever.
88

IDENTIFICATION
Directions: Identify the word/s that is being asked. Write

your answer in a separate sheet of paper.
1. A fabric case filled with deformable or resilient material, used

for sleeping on.
2. A tool used to dust an entire mattress with baking soda.
3. One who usually suggest the best method on how to clean a
particular type of mattress.
4. An excellent way to save money and prolong the quality of
the bed.
5. First to remove in cleaning the mattress.
Great job! You did well in identifying types of linens together

with the steps, principles and standards applied on it. Now for sure
you’re ready to face next task of learning. Do it well!
89
Learning Outcome 4
Clean bathroom
Objectives:
At the end of the lesson, the learner is expected to
1. Show cleaning of bathroom and toilet accessories according to

prescribed procedures.
2. Classify bathroom supplies according to types and functions
3. Perform maintenance and storage of cleaning tools and
supplies according to prescribed procedures.
4. Explain the concepts of sanitation and sanitizers.
5. Perform waste disposal and management.
This lesson with the learning competencies clean toilet and

bathroom discusses and gives learners effective procedures in
performing bathroom cleaning following standard operating procedures.
Concept of sanitation and waste management are also discuss

that provides learners an effective management of waste that helps to keep
and maintain our environment clean and green.
90
Lesson 4.1
PROCEDURES AND TECHNIQUES IN
CLEANING THE BATHROOM AND TOILET
ACCESSORIES
A clean and presentable bathroom reflects one’s personality and

provides an inviting advertisement to the visitors indicating that members
of the family were doing a great job.
Below are steps in cleaning the bathroom amenities
 Apply detergent or all purpose cleaner to the floor

Floor cleaning (Dry cleaning method)
 Scrub the floor using hand brush.

 Rinse it with sponge
 Rinse it with damp cloth
 Dry the floor using dry clean cloth
 Apply all purpose cleaner

Wall cleaning (Dry cleaning method)
 Rinse the surface using sponge

 Rinse the surface using damp cloth
 Dry and polish the surface using dry cleaning cloth
91
 Switch on/ turn on the light

Cleaning the toilet Bowl (Dry cleaning method)
 Flush the toilet bowl

 Pore the toilet bowl cleaner to the entire bowl
 Leave the toilet bowl chemical to soak (at least 2 minutes)
 Clean toilet bowl using the toilet brush
 Flush again
 Clean toilet seat and cover
 Clean outside part of the bowl
 Dry and polish bowl
 Close toilet bowl cover
 Half fill a bucket with warm water and detergent

Window edge and sill cleaning
 With a damp cloth, start at the top of the window sash and wipe
 Apply a wet cloth to the tip of the window and wash the glass in
the frame clean of any spoilage.
a side-to-side motion to the base of the window, making sure to
 Using the squeegee, start at the top and work downwards,

the edges and corners.
 With a clean lint free cloth or chamois, dry the corners etc.
wiping the squeegee blade after each stroke.
 Wipe the excess water from the sill.
 For stainless steel sinks, clean it with a sponge dipped in hot,

Sinks and faucets
 To polish, rub with a cut lemon or a cloth dampened with lemon

sudsy water or wipe off with a soft cloth and window cleaner.
juice.
For porcelain sinks, clean regularly with a non-abrasive
household cleaner or with baking soda sprinkled or a damp
 If your white sink is stained, fill with a solution of 3 tablespoons

sponge.
 Then for faucets, spray all purpose cleaner on a dry cloth and
of bleach per gallon of water. Soak for an hour and rinse off.
give the faucets a quick swipe. Or rub with a little baking soda
on a slightly damp cloth. Don’t use any steel wool or abrasive
cleaner.
92
 Thoroughly clean the bath with warm water and a scouring

Bathtub, lavatory
 Baths should be cleaned with a chlorine base scouring powder.

powder
 Pay attention to plug hole each time the bath is cleaned.

 After cleaning with scouring powder rinse with warm water.
 Wipe down taps and fittings with all purpose cleaner and wipe
 Wipe down the outside of the bath with warm water and
dry.
detergent.
 Wash urinals with warm water and detergent, using powder

Urinal
cleanser. Scrub any deposits off, paying particular attention to
 Persistent stains can be removed with a non-corrosive acid.

edges and corners.
Observe safety precaution when using chemicals; always wear

(PPE) Personal Protective Equipment.
 Curtains, blinds and drapes should be vacuumed, then

Shower curtains and blinds cleaning

wiped down with a moist, soft cloth.

Always start at the top and work down.
Solution for cleaning blinds should not contain strong
detergents. Cloth should not be wet or these conditions

could stain the blind.
Always use fresh cleaning solution and replace if it
becomes soiled.
 Rinse cleaning cloth regularly
 Dust all sides of frame using clean soft cloth

Bathroom and toilet accessories
 Take a clean cloth, dampened with window cleaning solution

and wipe the entire glass surface of the pictures/ mirrors; from
 Dry the glass surface with a clean dry cloth until the glass
top to bottom procedure
 Check for any damages if there is any fix it right away.

cleaner is removed
93
Spray bottle method showed as the best way of cleaning the

bathrooms; were a sufficient amount of disinfectant solution could be
sprayed on to the bathroom fixtures and surfaces and be allowed to
remain for a period of maximum disinfection.
Daily uses of bowl cleaners were not recommended as they

were acid and need to be handled carefully by an expert. It was more
cost effective and safer to use a disinfectant detergent to clean toilet
on a daily basis, saving the bowl cleaners for use on mineral deposits
only. Cleaning and flushing of toilet bowl has been observed as the
best way to keep the microbes’ level to the minimum.
In general to clean the toilet, let the doors and handles both
sides dip with warm water and detergent. Toilet paper, liquid soap and
paper towel should be replaced as needed. Then finally damp mop the
floor when leaving with warm water and detergent.
94
A. SEQUENCING
Direction. Arrange the following cleaning procedures
of bathroom walls and toilet in sequence by using the numeric
value accordingly,1 as first step, 2 as second and so forth. Put
your answer in your quiz notebook.
CLEANING THE TOILET FLOOR
_______a. Scrub the floor using hand brush

_______b. Dry the floor using dry clean cloth
_______c. Apply detergent or all purpose cleaner to the floor
_______d. Rinse it with damp cloth
_______e. Rinse it with sponge
CLEANING THE TOILET BOWL

________a. Flush the toilet bowl
________b. Leave the toilet bowl chemical
________c. Pour the toilet bowl cleaner to the entire bowl
________d. Switch on turn on the light
________e. Clean the toilet bowl using toilet bowl brush
________f. Clean outside part of the bowl
________g. Clean toilet seat and cover
________h. Dry and polish bowl
________i. Close toilet bowl cover
________j. Flush again
95
B. CLEANING DEMONSTRATIONS
Direction. Below are the four common procedures in cleaning the

bathroom. Demonstrate the task according to standard procedures in
cleaning the bathroom. Proper documentation is needed in this activity.
Use the Scoring rubrics below as basis for your evaluation.
96
SCORING RUBRICS ON CLEANING DEMONSTRATIONS
Highly Skilled Skilled Moderately Unskilled No

30% (30-29) (28-27) Skilled (24-23) attempt
(26-25) (22-21)
Proper and Appropriate Appropriate Appropriate Never

effective and effective and effective and effective selects, No attempt to
use of selection, selection, selection, prepares use tools/
tools, preparation preparation preparation and use equipment to
equipment, and use of and use of and use of appropriate task given
and materials and materials and materials and materials
materials tools tools/ tools/equipm and tools/
/equipment all equipment ent some of equipment
the time. most of the the time.
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Work Systematic Systematic Systematic Never No attempt

Application application of application of application of follows to apply
Procedure all work work work systematic procedure
procedure all procedure procedure application to the task
the time even most of the some of the of procedure given
without proper time with time with and highly
supervision minimum constant development
supervision supervision on
supervision
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Safety and Highly self- Self- Self- Needs to be Not

security motivated and motivated motivated motivated motivated
work habits observes all and observes and observes and does not and totally
safety and most safety sometimes observe disregards
security and security some of the safety and safety and
precautions all precautions safety and security security
the time most of the security precaution in precautions
time in work precautions work in work
in work
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Speed/Time Finished the Finished the Finished the Finished the No work at
work ahead of work on time work close to work beyond all
time given time the given
time.
97
Lesson 4.2
TYPES OF BATHROOM SUPPLIES
Bathroom supplies and paraphernalia are essential

items we needed every day to maintain one’s cleanliness and
good hygiene
Every bathroom requires several supplies and accessories.

Items that can be used for the skin, hair and for different parts of the body. A
complete and well – stocked bathroom is both functional and sanitary. They
can be classified as cleaning, sanitizing and for personal hygiene purposes.
The following are some of the common supplies and accessories

we used with its specific functions.
Types Function Picture
Basic Grooming supplies
Is a paste or gel dentrifice

used with a toothbrush as
an accessory to clean and
Toothpaste maintain the aesthetic
and health, which is
primarily used to promote
oral hygiene.
Is a hair care product
used for the removal of
oils, dirt, skin particles,
dandruff, environmental
pollutants and other
contaminant particles that
Shampoo
gradually build up in hair.
The goal is to remove
unwanted build-up without
stripping out so much
sebum as to make hair
unmanageable.
98
Is an oral hygiene
instrument used to clean
the teeth and gums that
consists of a head of
Toothbrush tightly clustered bristles
mounted on a handle
which facilitates the
cleansing of hard – to –
reach areas of the mouth
Are substances applied to

the body to affect body
odor caused by bacterial
Deodorants growth and the smell
associated with bacterial
breakdown of perspiration
in armpits, feet
Liquid Soap Soap in a liquid form
Shower gel or shower

cream, also known as
body wash, is the general
term for liquid soap, which
is used for cleaning the
body. Almost all
Body Soap
commercial shower gels
have a pleasing scent and
do not contain any
saponified oil, instead
being products of
petroleum.
99
Bar Soap Soap in Bar form
Is a lightweight paper or,

light crepe paper which
Toilet Paper are made from recycled
paper pulp.
Optional grooming products
Is a hair care product

that changes the
Hair Conditioner texture and appearance
of hair
Is a low to medium
viscosity tropical
Body Lotion preparation intended for
application to unbroken
skin.
Is a chemotherapeutic
agent used as an
effective home care
system by the patient to
Mouthwash enhance oral hygiene. It
kills the bacterial plaque
causing cavities,
gingivitis and bad
breath because of its
fluoride content.
100
Flossing removes
residue in between
teeth that brushing
Floss alone can’t always
remove. Floss at least
once a day to clean
better between teeth.
Usually a water based

herbal preparation such
Facial Wash as an infusion used to
rinse the delicate skin
of the face
complex mixtures of
chemical agents
specially designed to
Facial Moisturizer make the external
layers of
the skin (epidermis)
softer and more pliable
an exfoliating cosmetic
preparation, applied to
the body to cleanse the
skin. Type of beauty
Body Scrub
treatment in which the
skin is cleaned and
exfoliated.
Bathroom Accessories
101
Contain and dispense

Soap Dispenser
liquid soap
Holds bar soap and

prevents soap residue
Soap Holder
from staining the
counter top.
Holds toothpaste
upright for sanitary
drying after use, which
Toothbrush Holder
can either be free
standing or attach to
the wall near the sink
Keeps wet towels off to

Small towel rack the floor and prevents
mildew
102
Prevents water from

dripping on the floor
Plastic or fabric
during a shower and
shower curtain
adds a decorative touch
to the room.
Is both sanitary and

convenient where
Small waste basket
soiled linens will be
stored.
103
A. IDENTIFICATION
Direction. Give the use / function of the different bathroom supplies.

Put your answer on a sheet of paper.
No. Item Use/ Function
1. Soap
2 Deodorant
3 Toothpaste
4 Conditioner
5 Shampoo
B. RESEARCH
Direction. Surf the Internet and look for some of the pointers
in selecting a bathroom supplies. Be able to present and explain
your research in front of the class. Rubrics below will be basis
for evaluation.
Criteria Percentage
Content 50 %
Validity 30 %
Delivery 20 %
104
Lesson 4.3
MAINTENANCE AND STORAGE OF
BATHROOM CLEANING TOOLS AND
MATERIALS
Bathroom is the where we store all sorts of stuff as it’s a mostly

wet and humid space. It is the place that there should be an application
of cleaning, organizing and decorating process since it is one of the
most traffic area inside the house.
Proper cleaning and maintenance of the area with its tools,

materials, and supplies should be properly used and store to maintain
its effectivity.
Here are some tips in handling and maintaining bathroom

cleaning tools, materials and supplies:
 Check and secure the tools and materials before use.

 Use tools and materials for their intended purpose
accurately.
 Keep them clean and dry all the time
 Have a specific place for everything.
Below are additional tips in organizing and storing bathroom basics:
Cleaning Kit
 Place all your cleaning supplies and sponges in a plastic bin
that you can store in your under sink cabinets, or easily tote
anywhere.
Furnishing
 Put an accessory drawer that can hold face towels, soaps and
other articles.
 Have a plate of potpourri nearby to keep things fresh and more
presentable
105
Linens
 Put stock linens and tissue rolls in the bathroom. Moisture will seep
into your linens, making them susceptible to mildew. Tissue might end
up moist or, worst, wet.
Toiletries
 Use unorthodox objects to organize your toiletries like peppershaker

for cotton bolls and sushi dish or ready made triangular shelving for
soaps shampoos and perfumes.
 Make it strictly – toiletries – only space. Clutter builds when the counter
doubles as dresser or vanity table.
Towels
 Keep the towels in the bathroom making it sure that its not near the
shower or the sink.
 Aside from towel racks and bins, you may store them in wine baskets.
Make sure they are plastic-coated as must can put stain to the towels.
106
Review Lesson 4.3
A. IDENTIFIED TRUE OR FALSE

Direction: Write the word TRUE if the statement is correct and
FALSE if it is not correct. Write your answer in your notebook.
1.) Bathroom is considered as the most traffic area inside the house.
2.) Use tools and materials for an intended purpose accurately.
3.) Keep tools and materials after use clean and wet all the time.
4.) Store cleaning tools, supplies and materials that is easily reach of
children.
5.) Handle and use tools and materials with extra care and attention.
B. ENUMERATION
Direction: Enumerate and discuss at least one extra tip in
organizing and storing bathroom basics below.
Bathroom Basics Tip Discussion
1.) Furnishings
2.) Linens
3.) Cleaning Kit
4.) Toiletries
5.) Towels
107
Scoring Rubrics for Discussion
Criteria Percentage
Content 5%
Organization 2.5 %
Creativity 2.5 %
Total 10 %
108
Lesson 4.4
CONCEPTS OF SANITATION AND SANITIZER
Sanitation is the hygienic means of promoting health

through prevention of human contact with the hazards of wastes
through proper garbage collection and wastewater disposal.
Effective application of sanitizing procedures is one of the

primary reasons to destroy the harm caused by different types of
bacteria which is easily transfer from one person into another.
Prevention can be used through engineering solutions, simple
technologies, or even by personal hygiene practices.
Sanitation is applied to a wide range of subjects such as:
1. Improved sanitation
- refers to management of human faces at household
level, which is one of the Millennium Development Goal
(MDG) in sanitation.
2. On-site sanitation
- latrines and septic tanks are samples where the
collection and treatment of waste is done and it is
deposited.
109
3. Food sanitation
- hygienic measures to ensure food safety.
4. Environmental sanitation
- the control of environmental factors that form links in
disease transmission, which includes solid waste
management, water and wastewater treatment and noise
and pollution control.
5. Ecological sanitation
- an approach that tries to emulate nature through
recycling nutrients and water from human and animal
wastes in a hygienically safe manner.
Hand sanitizer or otherwise known as hand antiseptic is a

supplement or alternative to hand washing with soap and water.
It is more effective solution than soap and water for hand
hygiene because of its active ingredients such as isopropanol,
ethanol, or providone – iodine.
Hand sanitizer can be:
1. Consumer alcohol based hand sanitizers – also known

as health care hand alcohol which are antiseptic products
that can be in a form of liquid, foam, and easy flowing gel
formulations that is used to avoid transmission of
pathogens. It has 60% to 85% level of alcohol.
2. Alcohol- rub sanitizers – asanitizer that can kill 99.9 % of

the bacteria in one minute. It contains at least 70 % of
alcohol, which is mainly ethyl alcohol.
In using hand sanitizer be sure to follow some tips below for effective
results
1. Apply enough amount of sanitizer to the palm of one hand

2. Rub hands together
3. Rub the product over all surfaces of hands and fingers until
hands are dry.
110
Some of the common activities needed for washing hands or

sanitizing:
 Before and after preparing food
 Eating
 Treating wounds or giving medicine
 Touching a sick or injured person
 Inserting or removing contact lenses
 Using the toilet
 Changing the diaper
 Touching an animal
 Blowing your nose, coughing or sneezing into your hand.
111

A. MATCHING TYPE
Direction. Match the item in Column A with
those in Column B. Write your answer in your
notebook.
A B
1. Hygienic means of promoting health through a. Food sanitation

prevention of human contact with the hazards of
b. Environmental sanitation
waste.
c. Sanitation
2. Known as hand antiseptic which is an alternative
d. Hand sanitizer
to hand washing with soap and water.
e. Consumer alcohol based
3. Hygiene measures to ensure food safety hand sanitizer
4. Health care hand alcohol that are antiseptic

products that can be liquid, foam or flowing gel.
5. Sanitation that includes solid waste management
B. ONE MINUTE ESSAY

Direction: Make a short paragraph in a half sheet of paper
giving the importance of sanitation and hand washing in our everyday
lives. Rubrics below will be basis for evaluation.
SCORING RUBRICS FOR ESSAY
Criteria Percentage
Content 5%
Delivery 2.5 %
Creativity 2.5 %
TOTAL 10 %
112
Lesson 4.5
WASTE DISPOSAL
A Solid Waste which are the discarded household, commercial waste

non-hazardous institutional and industrial waste, street sweeping,
construction debris, agricultural waste and the non-hazardous and non-
toxic solid waste are the main concerns of reduction.
Republic Act 9003 or the Ecological Solid Waste Management Act of

2000, which was signed into law on January 26, 2001, was considered a
broad –based and comprehensive approach to solid waste management.
Ecological Solid Waste Management refers to the systematic

administration of activities, which provide for segregation for segregation
at source, segregated transportation, storage, transfer processing,
treatment and disposal of solid waste and all other waste management
activities which do not harm the environment.
113
Classifications of Solid Wastes
It includes:
 RESIDUAL WASTES
 Ceramics
 COMPOSTABLE
are solidWASTES.waste  Candy wrappers/sachets
It includes:
 Sanitary napkins
are biodegradable wastes
materials that are non- Leaves
 Disposable diapers
such as food waste,
compostable andgardennon- Flowers
 Worn-out rugs
waste and animal
recyclable. They waste.
should be Twigs
 Cartons, which
They undergo biological
ecologically managed Branches
degradation
through under controlled
the use of Stemscontain a plastic
conditions and can be turned lining usually,
Seeds used for milk and
Alternative Technologies or
 Other soiled
into compost (soil conditioner juice containers.
Fruit and vegetable
disposed through an
or organic fertilizer) by
ecologically sound disposal mixing peelingsmaterials and
them with soil, water, air and recycle Leftover foods
facility.
biological additives/activators Soft shells
(optional)
Sample pictures of residual waste such
as candy
Sample wrappers,
pictures ceramicswaste
of compostable
such as leaves, flowers and twigs
 RECYCLABLE WASTES. It includes:
 Papers
refers to any waste material
retrieved from the waste stream
 Plastics
and free from contamination
that can still be converted into
suitable beneficial use. These  Metal/Aluminum
 Glass
may be transformed into new
products in such a manner that
the original product may lose
114
their identity Sample pictures of recyclable waste

such as items / products made of
papers and plastics
 SPECIAL WASTES
 Consumer electronics, which are
It includes:
refer to household
worn out broken and other discarded
hazardous wastes
items such as radios, stereos, and
 Household batteries
TV sets
 Paints
 Thinners
 Spray canisters
 Oil
 White Goods, which refer to large
worn-out or broken household
appliances such as stoves,
refrigerators, dishwashers, clothes
 Tires
washers and dryers
Sample pictures of special waste

such as paints, thinners and other
chemicals
Sample pictures of special waste

such as paints, thinners and other
chemicals
Waste Analysis and Characterization Survey (WACS)

Asian Development Bank, 2003
115
The 3 R’s of Solid Waste Management

Reduce
The R’s, which stands for Reduce, Reuse and
Recycle will bring down the amount of
trash, we make. It is possible to limit the
Reuse Recover
things that we use that will bring out
waste by simply avoiding using it and
instead think of something that will help our
mother environment.
Recycle
Reduce refers to practices that will
bring down the amount of trash we dispose by avoiding the amount of
unnecessary packaging of the products and reducing the waste
toxicity.
Reuse is by considering reusable products. Bags, containers

and other items can be used a second time. Borrow, rent or share
items used infrequently to maintain and repair durable products are
some ways of doing this process.
Recycling process of recovering and converting materials that

can be used as raw materials to produce another new products.
116
Approaches to Ecological Solid Waste Management

 Segregation of wastes at source. All the members of the household
must be informed how to segregate wastes into compostable, residual,
recyclable and special or hazardous wastes.
 There must be a separate container for each type of waste. Segregate

recyclables must be properly cleaned before storing them n their
respective container.
 The use of special collection schedules and/ or separate trucks or

haulers must be required for specific types of wastes.
 Recyclable waste materials should be taken to the Materials Recovery

Facility (MRF) in every barangay or cluster of barangay where they
received, sorted processed and stored efficiently and in an
environmentally sound manner. Compostable wastes on the other
hand, should be composted either in the backyard or the community-
composting site. Hazardous wastes are further screened and sent to
appropriate hazardous waste treatment plants.
 The residual wastes or the non-recyclable and non-compostable

wastes shall be transferred to a long-term storage or disposal facility of
sanitary landfill.
(By National Solid Waste Management Commission)
117
A. IDENTIFICATION
Direction. Identify the following term that is being asked. Write the
correct word/term in your answer sheet
1. Refers to all discarded household, commercial waste non-

hazardous institutional and industrial waste, street sweeping,
construction debris, agricultural waste and the non-hazardous
and non-toxic waste.
2. Is the systematic administration of activities which provide for

segregation at source, segregated transportation, storage,
transfer processing, treatment and disposal of solid waste and
all other waste management activities which do not harm the
environment.
3. Are solid waste materials that are non-compostable and non-

recyclable?
4. Refers to household hazardous wastes.
5. Are waste materials that retrieved from the waste stream and
free from contamination that can still be converted into suitable
beneficial use?
B. NEWS REPORT
Direction. Observe and interview people in your community about
environmental situation, then write news about it. Use the following guide
questions for your write up and put it in a bond paper for submission.
1. What is the present environmental situation of your community?
2. What are the present environmental programs and projects that your
barangay established in your community?
118
3. How the people in your community do responds to the barangay

projects concerning the environment?
4. What are the future plans and projects of the barangay that will greatly
help to solve and totally eradicate environmental problem in your
community?
Amazing! You performed your task with prescribed standard.

This time prove that you can also perform Cleaning and Maintaining
Kitchen fixtures and equipment effectively. Begin it confidently !
119
Learning Outcome 5:
Clean Kitchen
Objectives:
1. Explain the types of kitchen appliance and fixture
2. Perform cleaning, care, and maintenance of kitchen appliance
and fixtures in accordance with relevant safety procedures
This lesson with the learning competencies clean kitchen

discusses and gives learners understanding of the procedures and
techniques in cleaning a kitchen.
Performing cleaning, care and maintenance of kitchen appliance

and fixtures are also presented to help every household maintain the
quality and effectivity of each furniture and fixtures.
120
Lesson 5.1
TYPES OF KITCHEN APPLIANCE AND
FIXTURE
The kitchen is considered the center of the house, a place

where the meal of the family is prepared. It is the main area for
cooking which is expected to be the cleanest and most sanitary place
in the entire house. It is typically equipped with different kitchen
appliance and fixtures.
A home appliance used in preparing foods such stove,

microwave oven, refrigerators, blenders and the like are some of
common we can observed. Many households have all of these electric
and non-electric appliance and fixtures to perform daily cooking
activity.
121
The following are classifications and specific lists of appliance

and fixture found in the kitchen
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.
STAINLESS STEELis 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.
GLASS is good for baking but not practical

on top or surface cooking. Great care is
needed to make sure for long shelf life.
CAST IRONis 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.
CERAMIC AND HEAT-PROOF GLASS is

used especially for baking dishes,
casseroles, and measuring cups. Glass
and ceramic conduct the heat slowly and
evenly. Many of these baking dishes are
decorated and can go from stove or oven
to the dining table.
122
TEFLONis 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.
PLASTIC AND HARD RUBBERare used for

cutting and chopping boards, table 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.
MEASURING TOOLS
Measuring Spoon – is a spoon-shaped kitchen

utensil, varying in size from a dash to 1
tablespoon or 15 milliliter measures that are
used to hold specific amount of both dry and
liquid ingredients. Measuring spoons are
available in a variety of sizes and materials. The
smallest sets of spoons measure a smidgen, a
pinch, and a dash.
Measuring Cup- or measuring jug is a kitchen

utensil used primarily to measure the volume of liquid
or bulk solid cooking ingredients such as flour and
sugar, especially for volumes from about 50 mL (2 fl oz)
upwards.
123
SMALL TOOLS AND HANDTOOLS
Wire Whips/ Whisk is a cooking utensil used in food

preparation to blend ingredients smooth, or to
incorporate air into a mixture, in a process known
as whisking or whipping. Most whisks consist of a long,
narrow handle with a series of wire loops joined at the
end.
Spatula used to refer to various small implements

with a broad, flat, flexible blade used to mix,
spread and lift foods. It is used to turn or lift foods
on broilers, griddles and grills.
Peller-is a metal blade attached to a wooden,

metal or plastic handle that is used to remove the
outer skin or peel thus peeling certain vegetables,
frequently potatoes, and fruits such as
apples, pears, et cetera.
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 arealso convenient for buttering
the tops of breads and baked goods after they
come out of the oven.
Cans, bottles, cartoons opener use to open a

food tin, preferably with a smooth operation, and
comfortable grip and turning knob.
124
Kitchen Fork – used to taste doneness of braised

meats and vegetables, steady item being carved
and to lift food for carving.
Knife - is a cutting tool with an exposed cutting

edge or blade, hand-held or otherwise, with or
without a handle.
Garlic Press -is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking.
Spoon, Serving spoon and tongs – spoon are

used to scoop food for and for tasting. 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. Wooden spoon is usually used for baking
Soup Ladle - is used for serving soup or stews,

but can also used for gravy, dessert sauces or
other foods. A soup ladle also works well to
remove or skim off fat from soups and stews
Cutting/chopping boards- is a durable board on

which to place material for cutting. The kitchen
cutting board is commonly used in preparing food;
other types exist for cutting raw materials such as
leather or plastic. Kitchen cutting boards are often
made of wood or plastic and come in various widths
and sizes.
125
SIEVES AND STRAINERS
Drum sieve – is a nylon, tinned or stainless steel

screen stretched in wood or aluminum frame used
for sifting or pureeing.
Colander - is a stainless steel sieve used to strain

foods. Is a bowl-shaped kitchen utensil with holes in it,
used for draining food such as pasta or rice. The
perforated nature of the colander allows liquid to drain
through while retaining the solids inside. It is
sometimes also called a pasta strainer or kitchen
sieve.
.
PANS, POTS AND MOLDS
Stockpot - is a tall and semi-wide pot with straight
sides used for cooking and storing soup stocks. A stock
pot is traditionally used to make stock (cooking) or broth,
which can be the basis for cooking more complex
recipes. It is a wide pot with a flat bottom, straight sides,
a wide opening to the full diameter of the pot, two
handles on the sides, and a lid with a handle on top.
Staucepot - is similar to but smaller that a stockpot

with two loop handles.
126
Saucepan – is a pan with a slightly flared sides and a

single long handle. It has vertical sides about the
same height as their diameter, used
for simmering or boiling. Saucepans generally have
one long handle.
Omelette or crepe pan - is a very

shallow skillet with very short sloping
sides
Steamer- is a set of stacked pots within a perforated

bottom in the upper pot over a large pot over a large
pot filled with boiling and simmering water that allows
steam to rise to cook food on top.
OVEN PANS AND POTS
Baking and roasting pan – is a rectangular pan

used for baking and roasting.
Sheet pan – is a shallow rectangular pan also used for

baking. Sheet pans baking trays or baking sheets are
flat, rectangular metal pans used in an oven. They are
often used for baking bread rolls, pastries and flat
products such as cookies, sheet cakes, and swiss rolls.
127
EQUIPMENT
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.
Oven-is a thermally insulated chamber used for

the heating, baking or drying of a substance. It is
most commonly used for cooking. Kilns and
furnaces are special-purpose ovens.
Auxiliary equipment - like griddles, tilting skillets, broilers/grills,

steamers, coffee makers, deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers, grinders) mixers and bowls,
pots and pans are utilized most commonly in big food establishments,
some with specialized uses and some are optional.
Blender Turbo Broiler Griller Steamer Coffee Maker

Electric Mixer
128
Microwave Oven - 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
oven

A. NAME IT!
Direction. Study the table below. Name the given tools and equipment in
Column B and its appropriate uses and functions in column B.
A B C
TOOLS/EQUIPMENT Name of Uses of

Tools/Equipment Tools/Equipment
129
B. DEMONSTRATION ON PROPER USE OF TOOLS
Direction. The class will be divided into group according to

the number of students. The activity is to demonstrate proper
use of tools presented. After the activity the group will assess
their performance using the scoring rubrics provided by the
teacher below.
SCORING RUBRICS ON PROPER USE OF TOOLS

Demonstrated correctly and appropriately the 5 kitchen
100
tools and equipment.
90
tools and equipment
85
tools and equipment
Demonstrated correctly and appropriately the 2 -1 kitchen
80
tools and equipment
Did not demonstrate correctly and appropriately any of the
70
kitchen tools and equipment
130
Lesson 5.2
CLEANING CARE AND MAINTENANCE OF

KITCHEN APPLIANCES AND FIXTURES
Kitchen tools and utensils are often costly that’s why proper use and storage
of it should be one of top considerations so quality and used will be
maintained.
1. Kitchen Appliances
 Store away any kitchen appliance that you don’t regularly use
on the top shelf of cupboards.
2. Knives and utensils
 A simple metal rod above the sink is a most convenient place to
hang kitchen whatnots like utensils and spice bottles. Ideally,
knives must be kept separate from spoons and forks to make
serving and table setting easy. Instead of the usual block, try a
knife drawer instead.
3. Plats and bowls
 Organize plates, bowls, and saucers according to color so you
have no problem coordinating when you set the table.
4. Pots and pans
 Make most of precious space by hanging a pan rack from the
ceiling to store your collection of saucepans and skillets. Fit a
towel rack on the shelf door and suspend the lids from them.
Their handles will keep them from sliding down
5. Silverware
 Silverware must be kept in compartmentalized areas. If you
don’t want to spend on modular kitchen accessories, use pen
and pencil trays readily available in bookstores. Or line your
drawers with felt cloth, then glue the same fabric into the custom
– cut pieces of cardboard. Fit these into your drawer to create
compartments for your silver ware. The soft fabric will help
preserve the silver.
131
Cleaning and maintenance of Dishes:

A. Cookware –
 Cast Iron – Season pan properly before using. Coat new pan
with vegetable shortening inside and out. Place in a 300 degree
F oven for an hour, remove and wipe off any liquefied
shortening. Never submerge in water. After use, rinse and towel
dry.
 Copper – these delicate pans scratch and dent easily. Hang
them to store. Keep them shiny, use a paste made from water,
salt and flour. Tower dry to avoid water spots.
 Stainless Steel or Aluminum – wait for pan to cool before
washing. The cool temperature hitting your pans hot surface can
cause it to warp.
B. Chinaware
 Don’t use abrasive materials when washing chinaware.
Reach for the sponge. Wash off stains with hot water and
an all purpose detergent. Tea or coffee stained china will
reclaim its pristine white color when scrubbed with little
baking soda or toothpaste.
C.) Glassware
 a little vinegar mixed in with warm, soapy water can help
get your glasses gleaming. Wipe dry right after rinsing to
avoid water spots. For cleaning coffee and tea stains on
cups, cut a calamansi in two, dip one half baking soda
and apply on cup stains.
D.) Silverware
 Store silverware in a thick box. Don’t wrap them up cloth,
plastic or paper; wrapping seals in moisture and may
cause tarnishing. Don’t throw forks and knives into the
sink to avoid scratches. Never stack utensils one on top
of another. place them side by side.
132
E. Wood
 Wipe off stains with a damp cloth. Avoid pilling dishes
atop wooden pieces. Don’t place hot items atop to avoid
chips and burns.
Cleaning and Maintenance of some Kitchen Appliances:
 It’s time to defrost ice collects on the top and sides to more that ¼ inch.
Freezer
 To speed up defrosting in a non-frost-free freeze, alternate tow pans of

boiling water in the compartment. While on pan is melting ice in the
freezer, the other can be reheated on the stove. Put an old towel on
the bottom of the freezer to absorb water as the ice melts.
 Clean freezers with a solution of 2 tablespoons baking soda mixed with
one quarter. Dry thoroughly before replacing food, and wipe off any
moisture on freezer packages before putting them back inside.
 Line the floor of the freezer with aluminum foil. (Don’t cover any
openings.) it keeps ice cube trays and spills from sticking to the bottom
 If your freezer has an unpleasant smell, remove everything and put a
cup of dry coffee grounds inside. Close the door and leave it overnight.
If the odor isn’t gone by morning, repeat with fresh coffee grounds.
 wipe spills as soon as they happen to prevent them from hardening.

Microwave Oven
Wash regularly with mild detergent and water, then rinse and wipe dry
with a clean soft cloth.
 If spots are dried on, fill a microwave – safe cup halfway with water
and boil for 2 to 3 minutes on high. Let the cup sit in the oven for 8
minutes. Then wipe off steam loosen stain and dry.
 Get rid of odors by wiping the interior with a solution of 1-tablesppon
baking soda and 1 cup water. Rinse and dry. Never use abrasive pads
or powders on the oven
 A burned microwave smell can be neutralized by combining 1-cup
water, the grated peel and juice of a lemon and several whole cloves in
a 2-cup microwave glass bowl. Run the microwave on high for about 3
minutes, then let sit until cool.
133
Refrigerator
 Before cleaning, turn the refrigerator control to off and unplug the

electric cord.
Wash interior with a solution of 2 tablespoon of baking soda to one-
quart warm water. Rub hard-to-clean spots with dry baking soda.

Rinse and wipe dry.

To ward off mildew, wipe the inside with plain white vinegar.
Wash removable selves and glass parts in a warm detergent
solution, then rinse. Never use hot water on any plastic parts; it

can cause cracking.
Rinse ice cube trays with plain warm water. Hot water or cleanser

may make cubes sticks.
Clean the outside of the fridge with a mild soap and water solution
or all-purpose cleaner, and don’t forget to give the rubber door

gasket a thorough scrub.
Line the vegetable bin with a single layer of paper towels. They

absorb excess moisture and speed clean up.
Put leftovers in clear plastic containers and date them. Keep the
oldest items closets to the front so you’ll remember to use them up

quickly.
Put mustards, pickles and other condiments you don’t use all that
often in a turntable-it prevents them from getting pushed back and
lost. A quick turn will show you what you have.
Stove/Range
 Remove grates (if your stove has them) and control knob. Soak in

a dishpan full of hot soapy water.
Clean drip pans in the dishwasher. To loosen burnt-on-food, spray

with all-purpose cleaner and let sit for 30 minutes.
Wipe off the range top with an all-purpose degreaser or according
to manufacturer’s instruction. Clean round the knob holes with a

toothbrush dipped in cleaner.
Keep the exterior clean by wiping with a mild solution of table
spoon dishwashing detergent in 1 gallon of water or an all-purpose

glass and surface cleaner.
If something spills in the oven, sprinkle some salt on it after the
oven is turned off. Once the oven cools, lift the mixture out with a
spatula and wipe with a damp sponge.
134
Cleaning and Maintenance of some Kitchen Furnishings:

Cabinet
Wipe smudges or spots with a household cleaner as soon as they
appear. Use a cotton swab or toothbrush dipped in cleaning
solution to get in the narrow areas around the edge of the handle.
 Line cabinet shelves and drawers for fast clean up. Use washable
paper, old vinyl placemats or even leftover vinyl floor tiles. You can
simply wash off little spills. Plastic lids from coffee cans make
excellent drip catchers for bottles of honey, olive oil or syrup.
 Clean with soapy water or commercial glass cleaner. Rinse and

Faucet Foibles
wipe dry with a paper towel or soft cloth to make it shine.

 Get rid of dirt under the edge and behind the faucet with an old
toothbrush sprayed with cleaner.
 Porcelain sink. To get rid of stains, fill the sink with lukewarm water
Sink
and add 4 tablespoons chlorine bleach. Let stand an hour or two.

Rinse. Be sure that the area is well ventilated.
 Stainless steel sink. Clean with a sponge dipped in hot, sudsy water.
To give it extra sparkle, wipe occasionally with glass cleaner or distilled
white vinegar.
135

A. LIST IT DOWN!
Direction. Below are some of the kitchen
appliances commonly found in household. List down
briefly in your notebook at least five proper care and
maintenance of each kitchen appliances.
Microwave Oven Coffee Maker

Refrigerator
Stove
Blender Electric Mixer
.
136
B.ROLE PLAYING
Direction. The class willl be divided into 5 groups. Then each
group with their own bring tools and equipment will prepare a short skit
demonstrating the proper use of kitchen utensils. Criteria below will be
the basis of evaluation for your group performance.
SCORING RUBRICS FOR ROLE PLAYING


Demonstrated all tools and materials correctly
100

All members are cooperative and motivated
Finished the presentation ahead or on time


Demonstrated tools and materials with one mistake
95 Members quite focused; motivated to do well; cooperative and

supportive most of the time
Finished the presentation on time.


Demonstrated tools and materials with two mistakes
90 Members are off task; quite motivated and cooperative some of

the time.
Finished the work close to given time.


85 Demonstrated tools and materials with three mistakes

Often off-task; very little effort; highly uncooperative with others
Finished the work beyond the given time.
70  No work at all
137
Post Test
A. MULTPLE CHOICE
Direction. Read the statement carefully and write the letter that
best describes the statement. Write your answer in your answer sheet.
1. A rectangular piece of cloth or linen cotton used to cover a

mattress
a. apron c. blanket
b. bed sheets d. pillow
2. Table linen used for wiping the mouth and fingers while
eating.
a. blanket c. handkerchief
b. dish towel d. napkin
3. Protective table pad usually made of paper, plastic or cloth

for restaurants and household use:
a. apron c. napkin
b. handkerchief d. placemat
4. An elastic running around the edge that helps keep it flat

upon the mattress.
a. blanket c. fitted sheets
c. comforter d. flat sheets
5. The following are procedures in cleaning the toilet bowl

except one:
a. Flush the toilet bowl
b. Clean the toilet seat and cover
c. Wet the surface
d. Flush again
138
6. These are hair product used to remove oils, dirt, dandruff,

and other contaminant particles in the hair.
a. hair conditioner c. shampoo
b. hot oil d. soap
7. Oral hygiene instrument used to clean teeth and gums

a. mouthwash c. toothpaste
b. tissue paper d. toothbrush
8. Millennium Goal in sanitation that refers to management of

human faces at household level.
a. environmental sanitation c. improved sanitation
b. food sanitation d. on – site sanitation
9. Hygienic means of promoting health through prevention of

human contact with the hazards of waste
a. disposal c. segregation
b. sanitation d. washing
10. Leaves, flower, twigs, branches, and stems are classified as:
a. compostable waste c. residual waste
c. recyclable waste d. special waste
11. Refers to solid waste materials that are non compostable

and non recyclable.
a. compostable waste c. recyclable waste
b. residual waste d. special waste
12. Refers to the process of recovering and converting materials

that can be used as raw materials to produce another new
products.
13. Waste disposal management that lessen household trashes

and avoid unnecessary packaging of products.
139
14. Mandate of Republic Act 9003 is otherwise known as:

a. Clean Air Act
b. Ecological Solid Waste Management Act of 2000
c. Modernization Act
d. Clean and Green Program
15. Center of the house where meal is prepared.

a. bedroom c. living room
b. dining room d. kitchen
16. Type of kitchen cookware that is lightweight, attractive and

less expensive.
a. aluminum c. stainless
b. ceramic d. teflon
17. Kitchen hand tools used to remove the outer skin or peel of
fruits and vegetables
a. baster c. peller
b. knife d. spatula
18. Stainless steel sieve used to strain foods

a. colander c. sauce pan
b. sieve d. streamer
19. Thermally insulated chamber used for heating, baking or

drying of a substance
a. blender c. oven
b. griller d. streamer
20. Tall and semi wide pot with straight sides used for cooking
and storing soup stocks
a. sauce pan c. streamer
b. stauce pot d. stockpot
Congratulations!
You confidently finished Quarters 1 and 2 for Household Services
Course. Let’s now move on to the next quarter that gives you learning on
linen and laundry.
Good luck and enjoy.
140

LM Household Services Grade 9 K To 12 Ba

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LM-Household Services Grade 9

K to 12 Basic Education Program

Have you ever imagined yourself being an excellent housekeeper?

It is designed in a collaborative approach that will directly develop both

Technology and Livelihood Education (TLE) is one of the nomenclature

In this course, varied and relevant activities and opportunities are

This module is specifically crafted to focus on the different activities

So, explore and experience the K to 12 TLE Household Services

At the start of your journey in learning (Name of Module/ subject

Personal Entrepreneurial Competencies

 Persistence - Entrepreneurs do not easily give up in the face of

 Commitment to work contract - Entrepreneur do their best to

 Risk-taking - Entrepreneur are known for taking calculated risks

 Demand for efficiency and quality - Entrepreneur see to it that

 Goal setting - Entrepreneur knows how to set specific,

measurable, attainable, realistic, and time-bound (SMART)

 Information seeking - Entrepreneur update themselves with new

 Systematic planning and monitoring - Entrepreneurs develop

 Persuasion and networking - Entrepreneurs know how to use

the right strategies to influence or persuade other people. They

 Self-confidence - Entrepreneurs have a strong belief in

Assess your Personal Entrepreneurial Competencies by answering the items in the

Personal Entrepreneurial Competencies (PECs) Self-rating Questionnaire

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an

PEC’s Scoring Sheet

Rating of Statements Score PECs

+ + + - + 6 = Demand for Efficiency

The PECs Scoring Sheet with Correction Factor

Subtract the following

Correct each PECs score before using the Profile Sheet

Corrected Score Sheet

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an

Personal Entrepreneurial Competencies (PECs) Profile Sheet

Transfer the corrected PECs score to the profile sheet by

SAMPLE PECs PROFILE

Persuasion & networking X

Source: Liberal, AE. E. (2007). Appraising and developing yourself for

Business Environment and Market

The study of the business environment in a particular location

The business environment consists of both the tangible and

Natural & Physical Demography

Natural and Physical Environment. This concerns the

There is also a phenomenon referred to as clustering, where a

Demography. This pertains to the number of people living in

Culture. Culture or sub-culture, being the totality of the way of

Government Regulations. The laws and policies of the

Economy. This pertains to the management of resources and

indicates that more unemployed people usually signal an economy

The existing enterprises, who are either direct or indirect

Technology. Technological changes are inventions based on

At this point, it must be quite clear why an environment

Spotting and Identifying Business Opportunities

1. Personal hobbies and interests

Screening Business Ideas

1. Personality and Personal Preferences

2. Characteristics of a good business

Remember to refer back to these guidelines and tools when you

Histrich, R., Peters, M., & Shepherd, D. (2008). Entrepreneurship. New

Zimmerer, T. and Scarborough, N. (2005). Essentials of entrepreneurship

CREDITS FOR IMAGE USED:

Fat Pencil courtesy of OpenClipArt.org

______1. Resilient floors which is commonly used in household

My answer is _ because___________________

My answer is _ because____________________

My answer is _ because____________________

My answer is _ because____________________

My answer is _ because___________________

My answer is _ because____________________

My answer is _ because____________________

My answer is _ because____________________

My answer is _ because____________________

My answer is _ because___________________

_1. Ceramic tiles __6. Concrete