Learning Area BREAD AND PASTRY PRODUCTION Grade Level 7/8

W6
Quarter THIRD Date

I. LESSON TITLE Lesson 1: Preventive Maintenance Techniques and Procedures

II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT
LO2. Perform basic preventive maintenance
1. Preventive maintenance techniques and procedures.
2. Occupational Health and Safety Center (OSHC) workplace
regulations
Reference:
Jatayna, T.M. (2012). K to 12 Basic Education Curriculum Technology and
Livelihood Education Learning Module, Bread and Pastry Production Exploratory
Course for Grade 7&8. Department of Education. pp. 44-48

IV. LEARNING Suggested

Learning Activities
PHASES Timeframe
A. Introduction Day 1
Panimula At the end of the lesson, the students are expected to:
1. Maintain tools and equipment according to preventive maintenance
schedule or manufacturer’s specifications;
2. Clean tools in accordance with standard procedures;
3. Clean and kept the workplace in safe state in line with OSHC regulations.

Establishing a preventive maintenance program helps to ensure that all

equipment and tools function as intended. Failure to perform maintenance
activities during production may increase the risk of microbial contamination.
Preventive maintenance includes periodic examination and maintenance of
tools and equipment. Saving money is one good reason in performing
preventive maintenance.

Let us determine how much you already know about basic preventive
maintenance.
Pre-Test
Direction: Read each statement below carefully. Write True if you think the
statement is correct and write False if you think the statement is not correct.

1. Failure to perform preventive maintenance will result

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

Kindly click the link address to answer the Pre-Test.

(PDF TYPE-You can copy and answer it in a sheet of paper)
https://drive.google.com/file/d/1X3ycbN6TVsrsrlAo_GygHoiLn3-
VGK2A/view?usp=sharing
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
B. Development DAY 2 The learners will answer the questions below as part of identifying what they
already know. They will refer to their modules to identify the task they need to
accomplish.
Activity 2
Direction: Rearrange the following steps in developing a preventive
maintenance plan their proper order. Use numbers to indicate their order of
preference. Write your answers in your TLE notebook.

Cleaning the Mixer

(Write Step 1, 2, 3 in the blank)

a. ____ Wash the beaters and bowls after use.

b. ____ Wipe the parts with dry cloth thoroughly.
c. ____ Remove the detachable parts.

Cleaning the Range

(Write Step 1, 2, 3, 4 in the blank)
a. ____ Clean the parts thoroughly particularly those that are removable.
Clean the burners with a dry brush or with a clean dry cloth.
b. ____ Remove and wipe food particles, burnt sediments and grease away
from top of the range.
c. ____ Remove the grates before cleaning the entire oven. Scrape the food
particles carefully. Wash and dry the removable parts very well.
d. ____ Switch off and remove the electric plug to allow the range to cool
before cleaning.
For ODL and blended modality. Kindly click the link address to answer the Activity 2.

For this Activity 2, open your book, Technology and Livelihood Education K to 12
Learning materials, on page 44-48

For the online and blended you may visit this sites for more information Add link address
to the messenger :
https://drive.google.com/file/d/12GjcFBe8pBTwh5W4zm8wcIy5Ud8-
sUPo/view?usp=sharing

C. Engagement Day 3 The learners will demonstrate their ideas and gained knowledge as to how
these are used and useful in day-to-day living experiences.

Activity 3
Directions:
1. Choose any Appliance or Equipment in your house, and perform the proper
cleaning procedure.
2. In your TLE notebook, write the step by step procedure that you have done,
including the tools and cleaning/disinfecting agents you have used.
3. Rate yourself by finding out how well you performed by referring to the rubrics
below:
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
Criteria 5 3 1 Your Score

Accuracy All steps were Only two steps Only one step
carried out were carried was carried
correctly out correctly out correctly
Cleanliness The Cleaning of The tool was
equipment equipment not really
was cleaned was not cleaned
thoroughly enough
Care in Care in Care in Care in
handling the handling has handling has handling has
tools and been much been not been
equipment emphasized moderately emphasized
emphasize
Maximum Your Total ______
Score: 15 Score 15
For the online and blended you may visit this sites for more information Add link address
to the messenger :
https://drive.google.com/file/d/1nuCW-
yUKji1yKhRiuUdqz1d0q7RjSLeA/view?usp=sharing

D. Assimilation
Day 4 The learners will demonstrate their ideas and gained knowledge as to how
these are used and useful in day-to-day living experiences.
Activity 4
Directions:
1. Have a look at the picture, what can you say about the picture?
2. What you should do to make the tools last longer and function better?
3. Write your answer in your TLE notebook.

For ODL and blended modality. Kindly click the link address below
https://drive.google.com/file/d/1Db26FSBkfGLkITyZBYI7QKbbqJk4Iwa7/view?u
sp=sharing

V. ASSESSMENT Activity 5
(Learning Activity Sheets for Day 5 A. Direction:
Enrichment, Remediation
or Assessment to be given Write the letter of the best answer in your notebook.
on Weeks 3 and 6)

1. Remove any blades or other attachments. What equipment does this task
apply?
A. Oven
B. Electric Mixer
C. Gas Range
D. Refrigerator
IV. LEARNING Suggested
Learning Activities
PHASES Timeframe
2. Preventive maintenance of kitchen tools and equipment was done for the
following reason EXCEPT:
A. Identify and resolved any issues.
B. Prolong equipment life
C. Increase the breakdowns of equipment
D. Improve equipment efficiency

3. To increase the performance of your knife, this should be done to the cutting
tools EXCEPT:
A. Sharpen knives frequently including retractable knives and disinfect
before use.
B. Storing the knife in the spoon and fork storage.
C. Replace knives if damaged or if they cannot otherwise be maintained
in sanitary condition.
D. Frequently inspect cutting blades before and during operation for
damage, product residue build up or cleaning needs.

4. This can dull the blades of a knife and cause handles made of wood or other
organic materials to deteriorate much more quickly.
A. Soaking in hot water
B. Soaking in dishwater
C. Soaking in liquid detergent
D. Soaking in vinegar
5. Maintenance tasks could include any of the following Except:
A. Lubricating
B. Using the same parts
C. Monitoring
D. Inspecting
B. Direction:
Enumerate 5 ways of preventive maintenance for cutting tools.
1.____________________________________________________
2.____________________________________________________
3.____________________________________________________
4.____________________________________________________
5. __________________________________________________

For ODL and blended modality. Kindly click the link address below
https://drive.google.com/file/d/15LHu9zLvbZ1nboo5tyD28m5upT9aqmTj/view
?usp=sharing
For Teachers: Google Sites
https://sites.google.com/deped.gov.ph/bppweek6/home
Day 5  The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
 The learner, in their notebook, will write their personal insights about the lesson
using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
Prepared by: Mylene L. Huliganga Checked by: Edwina C. Nabo
Norlyn E. Pagapong
TLE-HE-BPP7/8-w6