LESSON 3 : WEEK 1-4

ACTIVITY 1.
1. STORAGE
2. HYGIENE
3. CONYAMINATION
4. FOOD STORAGE
5. PERISHABLE FOOD
ACTIVITY 2.1
1. 👍
2. 👎
3. 👍
4. 👍
5. 👍

ACTIVITY 2.2
1. * Food storage is the process in which both cooked and raw materials are
stored in appropriate conditions for future use without any entry or
multiplication of microorganisms.
 There are three types of food storage options: dry storage refers to the
storing of items which don't require a climate controlled environment;
refrigerated storage is defined as foods that require storage at a cool
temperature, but not a freezing temperature; and frozen food storage,
which are foods that are required .
• What are types of food storage?
Generally speaking, there are four main types of food storage to mix-
and-match in your supply: dry staples, freeze dried, dehydrated and
canned. Each has pros and cons, but here are the basics.
2. Proper food storage helps to preserve the quality and nutritional value of the foods
you purchase, and also helps make the most of your food dollar by preventing
spoilage. Additionally, proper food storage can help prevent foodborne illnesses
caused by harmful bacteria.
LESSON 4 : WEEK 6
 ACTIVITY 1

INPUT
1. MOUSE
2. KEYBOARD
3. MICROPHONE
4. LIGHT PEN
5. BARCODE READER
OUTPUT
1. MONITOR
2. PROJECTORS
3. SMART BOARD
4. PRINTER
5. SPEAKER
ACTIVITY 2
1. 3
2. 4
3. 1
4. 2
5. 6
6. 5

LESSON 4 : WEEK 7
ACTIVITY 1
1. BROWSER
2. GRAPHICS SOFTWARE
3. DBMS
4. POWER POINT
5. spreadsheet or worksheet
 6. PHOTO PAPER
7. WORD PROCESSOR
8. APPLICATION SOFTWARE
9. WEB BROWSER
10. APPLICATION SOFTWARE
ACTIVITY 2
HARDWARE
1. MOTHERBOARD
2. HARD DISK DRIVE
3. MOUSE
4. PRINTER
SOFTWARE
1. ADOBE PHOTOSHOP
2. ANTI-VIRUS
3. SYSTEM UNIT
4. MICROSOFT POWERPOINT
5. GOOGLE CHROME
PEOPLEWARE
1. ACCOUNTANT
2. TEACHER
3. STUDENTS
ACTIVITY 3 OPTION 2
1. THE EXAMPLES ARE - Microsoft Word, Avast Antivirus,
Microsoft Paint
2. THE IMPORTANCE ARE - Application software allows you to
perform tasks on the computer, for example, playing music or
games and creating presentations, spreadsheets and documents.
2. System software controls and manages the operations of the
computer.
 3. Click FILE > Save, pick or browse to a folder, type a name for
your document in the File name box, and click Save.
4.
•Hard Drive Disk.
•Floppy Disk.
•Tape.
•Compact Disc (CD)
•DVD and Blu-ray Discs.
•USB Flash Drive.
•Secure Digital Card (SD Card)
•Solid State Drive (SSD
5.
So before heading to the store to buy one, here are things you should consider
first (e.g. various data storage example).
Storage Capacity. Capacity refers to the amount of data that a data storage device can
handle.
Transfer Speed and Performance.
Cache Space.
Access Times.
Data Safety.
LESSON 4 : WEEK 8
ACTIVITY 1
1. PROGRAM
2. FOLDER
3. RECYCLE
4. FILES
5. LINK
6. DRIVE
7. SHORTCUT
ACTIVITY 2
1. A FILE
2. RECYCLY BIN
 3. FOLDER OR SHORTCUT TO A FOLDER
4. DESKTOP ICONS
5. QWERTY
LESSON 5 : WEEK 2
ACTIVITY 1
1. A
2. C
3. B
4. A
5. C
6. C
7. D
8. A
9. D
10. A
ACTIVITY 2
A.
1-2.
 A REGULAR CUSTOMER ALWAYS WANTS TO TALK
 HE IS ALWAYS CHEERFUL, USES OPEN GESTURES,
SMILE YET NEEDS NOTHING SPECIFICALLY
3-5
 WHAT THEY WANT
 WHEN THEY WANT IT
 HOW THEY PLAN TO USE IT
B. .
1.
2. .
3. .
 4. .
5. .
6. .
7. .
. 8. .
9. .
10.
ACTIVITY 3
1. Correctly identifying customers' needs is essential for ensuring
customer satisfaction and loyalty. If you fail to properly
identify customers' needs, or if you are indifferent to their
needs, they will take their business elsewhere. Customers have
unique needs.
2. Be polite to customers with disabilities

Treat them as you treat other adults and address them as you
address other adults. If a person with a disability is
accompanied by another person, look at and speak directly to
the person with the disability. Find out—as early as possible—
how the person prefers to communicate.

LESSON 5 : WEEK 3
ACTIVITY 1.
1. B
2. C
3. B
4. A
5. A
ACTIVITY 2
1- 4
  GENERAL OUTLOOK
 PERSONAL HYGIENE
 THE WAY YOU DRESS
 THE WAY YOU WORK
5-7
 QUALITY SERVICE
 EFFICIENCY OF SERVICE STAFF
 WARMTH AND COURTESY OF THE SIRVICE STAFF
8-10
 SATISFIED CUSTOMER
 LOYAL CUSTOMER
11-15
 MAKE A GOOD (AND LASTING) IMPRESSION
 SHOW COMPETENCE BY LISTENING TO
CUSTOMERS
 CREATE PERSONAL RELATIONSHIPS WITH YOUR
CUSTOMERS
 GIVE CUSTOMERS MORE THAN WHAT THEY
EXPECT
 RESOLVE CONFLICTS QUICKLY
ACTIVITY 3
1. Rapport is one of the most important customer service skills.
It helps customers feel better about your service.
They relax and are easier to serve because they like you.
And friendly interactions help you sustain a positive outlook
throughout your day.
 Interacting with customers in a positive and inviting way adds
to the rapport by creating a memorable encounter that
customers will want to repeat. 
Because customers feel attracted to enjoyable, comfortable
experiences, establishing and maintaining rapport plays a
critical role in generating sales revenue.
2. Customer service is important to your business because
it retains customers and extracts more value from them. By
providing top-notch customer service, businesses recoup
customer acquisition costs and cultivate a loyal following that
refers customers, serves as case studies, and provides
testimonials and reviews.

LESSON 5 : WEEK 4
ACTIVITY 1
1. C
2. B
3. C
4. B
5. C
ACTIVITY 2
1. TELEPHONE
2. INTERNET
3. INTERNET
4. FAX MACHINE
5. FAX MACHINE
6. INTERNET
7. TELEPHONE
8. TELEPHONE
9. INTERNET
 10. FAX MACHINE

LESSON 5 : WEEK 5
ACTIVITY 1
1. C
2. C
3. A
4. B
5. B
ACTIVITY 2
A. .
B. .
1. /
2. /
3. /
4. /
5. /
LESSON 6 : WEEK 6
ACTIVITY 1.1
1. F
2. T
3. F
4. T
5. T
ACTIVITY 1.2
1. TBSP
2. TSP
3. KG
 4. C
5. GAL
6. QT
7. LB
8. G / GM
9. PC (S)
10. PT
11. OZ
12.  °C
13. MIN.
ACTIVITY 2
A.
1. 2 FLUID OUNCES – 60 ML
2. 2.6 FLUID OUNCES – 79 ML
3. 4 FLUID OUNCES – 118 ML
4. 8 FLUID OUNCES – 237 ML
B. .
1. 2.2046226218 POUND / S
2. 1000 GRAM / S
3. 16 OUNCE / S
4. 1 BUSHEL / S
5. 0.859367 PECK / S
6. 1 GALLON / S
7. 1 QUART / S
8. 1 PINT / S
9. 1 CUP / S
10. 0.25 CUP / S
11. 2 TABLESPOON / S
12. 3 TEASPOON / S
13. 1/3 TABLESPOON / S

ACTIVITY 3
LESSON 6 : WEEK 7
ACTIVITY 1
1. ROYAL ICING
2. CREAM CHEESE ICING
3. FONDANT
4. GANACHE
5. BOILED ICING
6. MERINGUE
7. GLAZES
8. FILLING
9. SIMPLE SUGAR SYRUP
10. CREAMES
ACTIVITY 2
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
B.
1- 4
 BASIC MILK GLAZE
 BROWN SUGAR GLAZE
 LEMON GLAZE
 CHOCOLATE GLAZE
5-7
 CREAMS
 CHOCOLATE GANACHE
 FRUIT-BASED FILLINGS
8-10
 Be Dynamic. If your display case looks the same
throughout, it will not draw much attention.
 Stay On-Brand. Don't get too carried away with an
extravagant, colourful display.
 Avoid Empty Space.

LESSON 6 : WEEK 8
ACTIVITY 1
1. C
2. D
3. B
4. A
5. D
ACTIVITY 2
1. CELLO SHEETS
2. FOOD GRADE CLING WRAP
3. LABELING
4. BAKED ON THE DATE / DATE
5. DISPOSABLE ALUMINUM PANS/TRAYS
6. STORAGE
 7. PAPER TRAY
8. TRAYS
9. PAPER BAG
II.
1. LETTERING
2. BREAD TYPE
3. BAKERY NAME / ADDRESS
4. DATE
5. STORAGE
6. ALLERGY WARNING

LESSON 7
ACTIVITY 1
1. MIXING BOWLS
2. ROTARY EGG BEATER
3. WHISK
4. ELECTRIC MIXER
5. FRENCH KNIVES
6. COOKIE CUTTERS
7. PASTRY BLENDER
8. WIRE COOLING RACKS
9. KITCHEN SHEARS
10. ROLLING PIN
ACTIVITY 2.1
1. 3 tsp.
2. 0.75 cup
 3. 2 tbsp.
4. 8 tbsp.
5. 8 tbsp.
ACTIVITY 2.2
6. CREAM PUFF
7. DANISH PASTRY
8. CROISSANTS
9. .
10. PUFF PASTRY