Bachelor of Secondary Education Department

Reaccredited Level IV by the Accrediting Agency of Chartered Colleges and Universities of the Philippines

in
EEd TLE 2
EDUKASYONG PANTHANAN AT
PANGKABUHAYAN WITH 1|Page
ENTREPRENEURSHIP
 TSU VMGO
Tarlac State University is envisioned to be a premier university in the Asia – Pacific
VISION
region.

Tarlac State University commits to promote and sustain the offering of quality and
relevant programs in higher and advanced education ensuring equitable access to
education for people empowerment, professional development, and global
competitiveness.

Towards this end, TSU shall:

MISSION 1. Provide high quality instruction through qualified, competent and
adequately trained faculty members and support staff.
2. Be a premier research institution by enhancing research undertakings
in the fields of technology and sciences and strengthening
collaboration with local and international institutions.
3. Be a champion in community development by strengthening
partnership with public and private organizations and individuals.

E - xcellence
Q - uality
CORE U - nity
VALUES I - ntegrity
T - rust in God, Transparency & True Commitment
Y - earning for Global Competitiveness

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 EDUKASYONG PANTHANAN AT
PANGKABUHAYAN WITH
ENTREPRENEURSHIP

Lalaine C. Razon, LPT

BTTE- Food and Service Management
Tarlac State University
lcrazon@tsu.edu.ph

Siti Norliza C. Musa, LPT

BSED TLE
Tarlac State University
sncmusa@tsu.edu.ph

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 TABLE OF CONTENTS

Table of Contents
Course Description.............................................................................................................................................5
Chapter 1: Food and Food Service......................................................................................................................6
Lesson 1 Basic cooking...................................................................................................................................6
Lesson 2: Basic Baking Bread, and Pastries...................................................................................................15
Exercise 1......................................................................................................................................................22
Task #1..........................................................................................................................................................22
CHAPTER 2: AGRICULTURE...............................................................................................................................23
Lesson 1: Agriculture and Its Branches.........................................................................................................23
Lesson 2: Horticulture..................................................................................................................................25
Lesson 3: Planning a Vegetable Garden........................................................................................................30
Exercise No. 2...............................................................................................................................................33
Task #2..........................................................................................................................................................33
CHAPTER 3: HANDICRAFT.................................................................................................................................34
Lesson 1: Introduction to Handicraft............................................................................................................34
Lesson 2: Types of Handicrafts.....................................................................................................................38
LESSON 3: PROJECT PLAN.............................................................................................................................39
Exercise No. 3...............................................................................................................................................40
Task # 3.........................................................................................................................................................40
CHAPTER 4: INDUSTRIAL ARTS..........................................................................................................................41
LESSON 1: INDUSTRIAL ARTS........................................................................................................................41
LESSON 2: Mensuration and Calculation......................................................................................................42
Exercise No.4................................................................................................................................................47
CHAPTER 5: ENTREPRENEURSHIP.....................................................................................................................48
Lesson 1: Basic Concept in Entrepreneurship...............................................................................................48
Lesson 2: Income Statement........................................................................................................................49
Exercise No. 5...............................................................................................................................................50

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Course Description
This course deals with the principles of personality development and good grooming
and proper selection and care of clothing as well as pointers to remember in dress
construction and accessories. It also focuses on household service and family living, family
meals and nutrition, livelihood in food preparation and baking, sewing, agriculture,
industrial arts, handicraft and other means of income.

Course Outline
 Introduction to Edukasyong Panthanan At Pangkabuhayan With Entrepreneurship
 Food and Food Service
 Agriculture
 Handicraft (Bamboo/Wood/Paper )
 Industrial Arts
 Entrepreneurship

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Chapter 1: Food and Food Service
Objectives

1. Define the different methods of cooking.

2. State the principles of cooking.
3. Identify the basic ingredients in baking.

Lesson 1 Basic cooking

Preparation and Cooking of Food

The basic concepts and principles in cooking, which are essential in producing
marketable meal products, are discussed in detail here. These include methods of cooking,
food preparation terms and techniques, table of weights and measures, and substitution for
common ingredients.

Methods of Cooking

To follow a recipe correctly and eventually end with good results, the following
methods should be done properly.

1. Roasting- to cook uncovered without water, it is usually done in an oven

2. Frying- to cook in hot oil or shortening

3. Pan- frying -to cook in small amount of oil or shortening

4. Deep- fry-to cook immersed in large amount of oil or shortening

5. Boiling- to cook in liquid at boiling point

6. Stewing - to simmer slowly in a small amount of liquid

7. Steaming-to cook in steam with or without pressure

8. Broiling - to cook using intense heat radiated by electrical, gas, or charcoal

9. Sautéing - to brown or cook in small amount of fat or oil

10. Baking-to cook in an enclosed heat like the oven

Food Preparation Terms ang Techniques

A cook should be familiar with the following cooking terms or techniques.

1. Blend - to thoroughly mix two or more ingredients until smooth and uniform

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2. Chop - to cut in pieces with a knife, chopper, or blender

3.Marinate-to allow food to stand in mixture of spices and liquid; to tenderize and add
flavor

4. Dissolve - to disperse dry substance in liquid; to form a solution

5. Truss-to secure poultry or other meat with skewers; to hold shape while cooking

6. Cream - to beat with electric mixer or a spoon

7. Whip -to beat rapidly to incorporate air as in egg whites

8. Stir - to mix ingredients with circular motion until well blended

9. Blanch - to dip or plunge food into boiling water for a few minutes

10. Mince - to cut into small pieces with a knife or chopper.

Principles of Cooking

Poultry

Chicken and other birds are usually the mainstay in everyday meals. The food
industry has a high regard for poultry products because they are available all year round.
Poultry meat is lower in calories than other kinds of meat but high in nutritional content.
Poultry includes chicken, duck, goose, and turkey.

Principles of Poultry Cookery

1. The poultry should be dried thoroughly before cooking to ensure that it browns
quickly and evenly in frying.
2. Low moderate heat is the best cooking temperature for poultry.
3. Raw poultry may harbor harmful bacteria like salmonellas, so it is vital to take care
of its preparation.
4. Cooked poultry should be eaten immediately after cooking; refrigerated if not
consumed.
5. Basting can be done to improve the taste and flavor of poultry meat.
6. Mature birds are best cooked in moist heat; for young birds -dry heat.
Parts of Poultry

1. White meat-fleshy and white part of the chicken

2. Dark meat-the legs,wings, neck,and drumsticks
3. Entrails-the heart, liver, and gizzard
Principles of Meat Cookery

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 Whether quickly grilled or stir- fried or long simmered for rich flavor, meat extends
itself to a never-ending variety. Though it is considered the most expensive item in a meal,
it remains a universal preference. The most widely used types of meat are beef, pork, and
lamb. Other types of meat cooked are carabeef, chevon.

1. Dry-heat or oven roasting is best suited to tender cuts of meat, basting frequently to
improve the flavor.
2. Tough meats should be cooked using moist heat or with liquid at low temperature.
3. Meat should not be removed from its wrapping to avoid microbial contamination.
4. Meat should be cooked thoroughly since it contains high levels of parasites.
5. Pot roasting is a method of cooking that tenderizes even the toughest cuts of meat.

Fish and Seafood Cooking

The natural moisture of fish and seafood should be retained and it should not be
overcooked. Good quality fish and seafood should be fresh and free from objectionable
odor. The flesh must be firm, moist, and elastic.

Principles of Cooking Fish and Seafood

1. Most fish have scales and these should be removed before cooking.
2. Fat fish like tanigwe is usually desirable for baking and broiling.
3. Lean fish such as hasa-hasa is best cooked by moist heat such as steaming,
poaching, and baking with sauce.
4. Fish should be cooked in a least possible time to prevent moisture loss and retain its
flavor.
5. All kinds of seafood cook quickly. If overcooked they become dry and lose their
succulent quality.
6. Steaming is the most simple and ideal method in cooking fish and seafood.
7. The flesh of raw fish is translucent, it becomes opaque when cooked.

Vegetable Cookery

There is an array of vegétables at present. To enjoy their flavor, fresh vegetables

are often best prepared and served simply.

Principles of Cooking Vegetables

Vegetables are frequently recommended in any kind of diet. Preparing and cooking
them properly help in retaining the nutrient content.

Here are principles that ensure the maintenance of their flavor:

1. Vegetables should be washed just before they are cooked.

2. Wash vegetables before paring or cutting.
3. Cook vegetables until tender; do not overcook.
4. Use a large sharp knife in chopping vegetables.
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 5. Be sure the water is boiling before dropping the vegetables.
6. Should vegetables be pared, be sure to remove the skin as thinly as possible.
7. Serve vegetables as soon as they are cooked for appeal and nutrition.

Preparation of Marketable Meals

Preparation of marketable meals is different from preparing home family meals.

Marketable meals are meals meant to be sold. Cooking marketable meals means cooking
for a fee. Since the goal is customer satisfaction, one has to market delicious, appetizing,
and nutritious meals.

What is a meal?

A meal is taking food at one time, for example, breakfast, lunch, supper, and brunch.

What is a menu?

A menu is a list of prepared dishes available to the family or customers.

Menu planning is one of the functions required before cooking quality meals.

Menu Planning

Basic Considerations in Menu Planning

1. A variety of dishes - should be well combined; they have different flavors.

2. Adequate knowledge about the different types of menu
 Table d'hôte
 Àla carte
 Function menu
3. Nutritional requirements, food habits, age, gender, and customs of customers
4. Number of people to be served
5. Capabilities and skills of the employees - skills and availability of personnel and staff
6. Budget
7. Balance of the basic ingredients; presentation and color should be varied
8. Food preferences of the customers - consider the likes and dislikes of the customers
who frequent the eating place

Menu Pattern

A menu pattern is an outline of food to be included in each meal. The traditional

menu pattern in each meal includes:
Breakfast Lunch or Dinner

Fruit or juice soup/appetizer

Cereal or rice main course

Eggs salad or vegetable 9|Page

Meat or fish rice

Beverage dessert
 Sometimes, lunch is the heaviest and breakfast the lightest. It is the duty of the
menu planner to entice the customer to avail of the meals offered. Below is an example of
meals based on a pattern:

Breakfast Lunch or Dinner

Slice of papaya squash soup

Longganisa kaldereta

Sunny side up egg spicy shrimps

Fried rice chapsuey

Coffee/chocolate/tea rice

Buko pandan

Iced Tea

Steps in Meal Preparation

1. Decide on the kind of menu or recipes for the occasion.

2. Take note of the ingredients and study the procedure of the chosen recipe.
3. Make a list of the ingredients and equipment needed.
4. Make a market list.
5. Make a work schedule for the preparation.
6. Prepare the meal.
7. Serve the meal.
8. Evaluate prepared meals in terms of appearance, taste, and time of preparation.

Food Safety

How important is food? Food is necessary for health, we all know that, but it can also
cause discomfort, illness, and sometimes even death. Hygienic handling of food is
necessary to prevent food contamination.

1. Foods that are not stored well get spoiled easily especially in a hot and humid
climate.
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 2. Food may be contaminated and spoiled because of the presence of microorganisms.
This is called food contamination.
3. Contaminated food, when eaten, can lead to food poisoning and digestive disorders.
4. Sanitation is keeping things clean and free of harmful levels of contaminants. It is
also maintaining conditions favorable to good health.
Preventing Contamination

There are preventive measures to minimize the risk of food contamination and mishandling
of food. These include:

1. Maintaining personal cleanliness and wearing proper cooking outfit

2. Working in a clean kitchen and using clean and sanitized equipment
3. Preparing and serving food hygienically
4. Cooking food thoroughly
5. Keeping food covered at all times.
6. Storing food properly

Proper Storage of Food

Food may be stored in open shelves, kitchen cabinets, refrigerators, or freezers.

Every storage space used must be dry, clean, and cool. Different kinds of food need to be
stored in different ways. Regularly inspect food stored in refrigerators, freezers, and
cupboards. Keep food items in clean wrappers or containers. Perishables need to be placed
immediately in the freezer or refrigerator. Staples should be stored in an orderly and
systematic arrangement. Food should be protected from pests, rodents, and insects.
Provide proper ventilation to help prevent spoilage. Food should be properly labeled for
proper identification. Follow the FIFO (first in, first out) principle. Food placed inside the
freezer or refrigerator should be taken out first also.

A cook or a kitchen staff should be conscious of personal hygiene. He or she should

follow these guidelines:

1. Wash hands before handling food.

2. A sick cook or kitchen staff should never handle or prepare food.
3. Wear proper cooking outfit.
4. Avoid wearing jewelry.
5. Do not sneeze or cough near the food.
6. Apply the two-spoon method in tasting (one spoon will pour the food to the spoon
for tasting).

Costing of Meals

Costing of meals is based on the number of servings and the portion size to be
offered to a person or a customer. The quality of food served or delivered should be
carefully supervised and controlled for customer satisfaction.
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How Can You Produce Quality Meals?

1. Using a standardized recipe. Using a well-tested recipe that will produce the same
quality and quantity each time it is prepared prevents waste of time, money, and
effort on the part of the production and management staff.
2. Having qualified personnel. Competent and trusted personnel contribute to the
success of business.
3. Having enough equipment and facilities. Providing adequate facilities and equipment
increases production.
4. Providing high standards of sanitation and safety. Strict implementation of sanitation
and safety guidelines is necessary in any food establishment.

Quantifying a Recipe (Expanding or Enlarging a Recipe Before costing a recipe, it is

important to know how to quantify or enlarge a basic recipe. Make sure the basic recipe is
appropriate for selling and that same quality can be achieved when prepared in large
quantities. The following is a step-by-step procedure for quantifying a home size or basic
recipe:

1. Prepare the product following exactly the quantities and procedure of the original
recipe.
2. Evaluate the product and decide if it has the potential for food business. If
adjustments are necessary, revise the recipe and make the product again.
3. Double the recipe making notations on the changes you have made.
4. Evaluate the product and list down the yield, portion size, and acceptability.
5. If the product is satisfactory, start preparing for twenty-five servings.
6. The actual yield should be checked carefully. Mixing preparation and cooking time
may increase when the product is prepared in a large quantity.

Portion Control

Portion control is the control of serving sizes and the quantity of food served to each
customer. Portion sizes are decided according to:

1. Number ofcourses offered for a meal. Consider a meal or menu that can be consumed
comfortably by a customer.

2.·Size of the serving dish or plate. The shape or size of the containers should be
appropriate for the portion size.

3. Type of customer.Knowledge of who the customers are helps to determine portion sizes
or servings.

4. Pricing structure. Portion size will be critical for the determination of meal costs.

Costing a Recipe
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When standard recipes are compiled and serving sizes have been studied, the next step is
to compute for the cost of each recipe. This is done by following the steps below.

STEP 1

List all the ingredients and the quantities used in the standardized recipe.

pork 1 kilo

ground chicken 1/2 kilo

tomatoes 1/2 kilo

celery 1 stalk

garlic 1 clove

onion 1 piece

oil 1/2 cup

STEP 2

The cost of each ingredient can be calculated using the following formula:

Ingredient cost= quantity of ingredient required unit size purchased x cost of unit

If, for example, a chicken breast is sold at 140 per kilogram and the recipe requires a 1/2
kilogram then:

Cost of Ingredient= (0.5 kg/1kg ) x ₱140

STEP 3

Total the cost of the ingredients used. This will give the food cost of the recipe.

STEP 4

Determine the cost of each serving or portion by using the formula:

Portion cost= total cost of ingredients ÷ number of portions/servings

STEP 5

Determine the percentage markup to arrive at the selling price. f the expected food cost
percentage markup is45 percent then it is:

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Equivalent Amount = cost per saving x percentage markup

Selling Price = equivalent amount + cost per portion

In a food business operation, the cost of production, such as labor costs and utilities,
should be included to determine the selling price of menu items.

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Lesson 2: Basic Baking Bread, and Pastries

The Ingredients and Their Functions

Applying the basic concepts and principles underlying the process and delivery in
baking is essential to producing marketable products.

Ingredients in Baking

The ingredients in baking are flour, shortening, sugar, leaveners, liquids, eggs, and
flavorings and spices. Each has a specific use.

A. Flour

Flour is a powdery substance produced by finely grinding grain through a process

called milling. Many grains may be ground but flour belongs to the finely ground meal of
wheat. Flour is used in every baked product

1. Bread flour- has the highest amount of protein, thus, has high gluten content, so it
is used for breads. Bread flour is creamy in color. It is rather rough and granular. A
baker can tell by the feel of the flour if it is suitable for a certain baked product.
2. Cake- flour is sometimes called soft flour as it is milled from soft white wheat. It is
also described as weak because the products made from it are tender with delicate
texture.
3. All-purpose flour- is made from a combination of bread and cake flour sources
and has medium gluten strength. It is suitable for almost any baking purposes.
4. Other kinds of flour
 Self-rising flour contains baking powder and salt.
 Rye flour has a distinctive flavor many people like and it contains no gluten.
Care and Storage of Flour

1. Flour should be stored in a ventilated room free from insects and rodents.
2. Keep flour at least 20.3 cm off the floor to help maintain good circulation.
3. Flour should be kept away from products with strong aromas such as spices and
onions.
4. Use the “oldest” flour first. Remember that it is “first in, first out"
5. Flour should be kept in a dry tin or glass container in a cool dry place.

B. Shortening

Shortening is another word for fat used in baking. The taste of the baked product
depends greatly on the flavor of the shortening.

Effects of Shortening on Baked Products

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 1. It surrounds the gluten in the dough; it shortens the strands and makes it a more
tender product.
2. It makes the product lighter with greater volume.
3. It oils the structure of the product so it is easier to chew annd swallow.
4. It helps prolong the shelf life of baked products.

Desirable Qualities of Shortening

1. Plasticity-readily mixed, worked, or spread

2. Waxiness-soft and smooth
3. Pleasant odor -no odor at all
4. Pleasant flavor - no unnecessary flavor
Kinds of Shortening

 vegetable oil
 butter
 lard
 margarine

C. Sugar

Sugar is responsible for the attractive golden-brown color of baked products. It contributes
to the development of good flavor and aroma. It also adds to the energy value of baked
products.

1. Ultrafine is used for cakes and cookies. Sometimes this sugaris called “baker's
special”
2. Granulated sugar is the sugar commonly found on the table at home.
3. Powdered sugar is frequently called confectioner's sugar because it is used in
making frostings and icings.
4. Brown sugar is often called “soft sugar" because of its moisture content. Its color
may vary from light to dark brown.

Effects of Sugar on Baking

1. It tenderizes the gluten.

2. It makes browner, crisper crust.
3. It helps baked products stay fresh longer becanse it retains moisture.

D. Leaveners

A leavener or leavening agent is a substance used in baking to make a product rise

so it becomes light and proportion to its size. A leavener must be measured accurately. Too

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much leavening agent will make a product coarse and dry. Leavening agents produce a gas
that expands when heated.

Kinds of Leavening Agents

1. Air works as a leavener because it expands when heated. It can be incorporated

into the product by beating, folding in beaten egg whites, sifting the flour, and
creaming the shortening.
2. Steam is considered also as a powerful leavener.Water changes to steam when
heated causing the mixture to rise. An example is the cream puff. Chemical
leavening agents
3. Certain chemicals react with moisture and heat to form carbon dioxide such as
the following:
 P Baking soda is a leavening agent that reacts with acid to produce carbon
dioxide; the acid may be søur milk, vinegar, or honey. Baking soda reacts very fast
with acid.
 Baking powder is the most widely used leavener because of its sure results. It is a
mixture of soda and acid salt and starch. Baking powder may be single action or
double action.
 Yeast is a single-celled plant that feeds on starch and sugar. It is different from
other leavening agents because it is alive.
Two types of commonly used yeast:

a. Compressed yeast is also called cake yeast; it can be stored for four to five weeks
in a refrigerator.
b. Dry yeast is granular and darker in color than cake yeast. It is purchased in sealed
packs or envelopes to ensure freshness.

D. Liquids

Water gives different texture to baked items especially breads and rolls. The texture
of a baked product is coarse and chewy if water is used instead of milk. Water may be hard
or soft. Soft water weakens the gluten strands causing them to collapse before the dough
risc. to its full height.

Milk has definite functions in baking. It gives finer, velvetier gidin. It adds flavor. It
helps the product stay longer. Many different kinds of milk may be used in baking.

E. Eggs

The most common type of egg is the chicken egg. When recipes call for eggs, it
means hen or chicken eggs. Eggs perform important functions in cakes that other
ingredients cannot do. Eggs are essential because they maintain the tender structure of the
cake or baked product. Eggs hold together the other ingredients during mixing and baking.
They also add richness and flavor.
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F. Flavorings and Spices

1. Salt is essential in producing a satisfactory yeast product. It gives a finer texture to

bread and removes the flatness or lack of flavor in it. Moreover, salt added to baked
products enhances sweet taste.
2. Chocolate and cocoa are highly prized for their flavor, aroma, and deep brown color.
3. Fruit flavors and spices are extracts from the base of fruits. They add a pleasant
odor to baked products.
Uses of Some Baking Tools

1. Spiral whisk - for beating egg whites and for stirring sauces
2. Electric hand mixer-for creaming, beating egg whites, mixing cake batters and icings
3. Pastry or biscuit cutters - for shaping doughs and pastries
4. Rolling pin -for shaping and flattening doughs, the rolling pin is rolled from the
center to the edge and repeated several times until the ciesired shape is obtained
5. Pastry blender - this tool with a wooden handle and rounded steel blades is used to
cut in shortening (solid fat) into flour to obtain flaky texture of pies and pastries
6. Cooling rack - for cooling cakes until ready for icings and frostings
7. Baking tins (pans) - may be made of aluminum, stainless, copper, or heat resistant
like Pyrex glass. They are in varied shapes and sizes like square, round,loaf, muffin,
and rectangle.
8. Spatula - is about 10.2 to 12.7 cm long and 2.5 cm wide. It resembles a kilife with a
flexible metal blade. It is used in spreading frostings and icings on cakes.
9. Sifter or Sieve - is a stainless mesh or screen for sifting flour or other ingredients
before measuring.
10.Measuring cups -for accurate measurement of ingredients. It is usually a set of
individual cups graduated in fractions of 3/4,1/2,/3,and 1/4.Liquid ingredients are
usually measured using liquid measuring cup made of transparent glasses or plastic
cups.
11.Measuring spoons - come in sets of individual spoons measuring 1 tablespoon, 1
teaspoon, /2 teaspoon, and /4 teaspoon
12.Mixing bowls - are available in different sizes. Bowls for easy mixing should be large
enough. They are usually made of metal, glass, or ceramics.
13.Pastry brush-has soft bristles, for brushing dough with milk or egg and for greasing
pans
14.Utility tongs -these are gadgets for holding baked goods and other food
15.Wooden spoons-for mixing batters. They come in different weights, sizes, and
shapes.

Baking Methods and Techniques

The appearance and character of the final products are affected by mixing specified
ingredients. Mixing methods that have been developed for efficiency and convenience are
as follows:

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 1. Sifting separates coarse particles by passing through a sieve. In the process, air is
incorporated.
2. Creaming is the rubbing of one or two ingredients against a bowl with the help of a
wooden spoon or electric mixer. The cream mixture should have smooth and grainy
particles.
3. Cutting in is mixing fat and flour with the use of a pastry blender or two knives in a
scissor-like manner. This method cuts fat into small pieces. It is usually used for
pastries and biscuits.
4. Folding is working with two ingredients very gently to retain air in the mix. It can be
done with beaten egg whites. It is usually done by hand, an electric mixer, or a
rubber scraper.
5. Cutting and folding involve cutting vertically into mixture with a rubber scraper or
spoon and turning over and over by gliding the spoon across the bottom of the
mixing bowl at each turn. the
6. Beating incorporates air into the mixture by mechanical agitation. It can be done
with a fork, whip, egg beater, or electric mixer.
7. Kneading is to manipulate by pressure alternating with folding and stretching.
8. Whipping is to beat eggs and cream to fill them air and make them thick and fluffy.
9. Stirring is often done by rotating a wooden spoon through a mixture as needed.
10.Scalding is heating below boiling point in a double boiler.

Baking Breads and Pastries

Baking is at present one of the main sources of livelihood of many Filipinos because it has
become lucrative. The mushrooming of coffee shops as a business has helped the baking
industry immensely

Bread is a kind of baked product that has yeast, flour, and liquid as major ingredients.
Other ingredients like milk, sugar, and shortening may be added.

Kinds of Dough

1. Lean dough is made of the basic ingredients for bread: flour, yeast, salt, a little
sugar and shortening.
2. Rich dough contains added ingredients such as sugar, milk, butter, nuts, fruits, eggs,
and condiments.

Methods of Mixing Dough

1. Ina straight dough method, all ingredients are kneaded together and set aside to rise.

2. Sponge dough method involves mixing part of the liquid, flour, and all of the yeast to
make a soft mixture. This is set to rise until bubbly and the rest of the ingredients are
added later, then the mixture is kneaded again.

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3. Batter or no-knead method eliminates shaping and kneading. Batter containing less flour
is allowed to rise at least once.

Principles to Follow in Bread Making

1. Read and understand the recipe carefully.

2. Prepare pans or baking tins. Grease or ungrease the pan depending on what the
recipe requires.
3. Use lukewarm water for yeast.
4. Knead the dough by using the heels of hands, gently pulling away the dough.
Kneading distributes the yeast, sugar, and salt evenly. It smoothens the dough and
prevents the formation of lumps.
5. Punch down the dough to expel carbon dioxide, to achieve uniform fermentation.
6. Yeast breads are done when they are golden brown.
7. Brush immediately with butter or margarine to keep the top of the bread soft.
8. Store bread when fully cooked. Wrap with desired wrapper like aluminum foil or wax
paper.

Different Stages of Bread Making

1. Mixing - by hand or with the use of a mixer

2. Rising - All yeast doughs must be risen at least once before baking to allow time for
the yeast to work. A risen dough should be at least double the original volume.
Doughs must be covered to prevent loss of heat.
3. Shaping -The risen dough should be punched down before it gets shaped. This takes
out air bubbles and ensures an even rise in the shaped dough.
4. Second rising - The shaped dough must rise again and must double in size.
5. Finishing - Bread may be left plain, dusted with flour or brushed with salt, water or
milk and egg.
6. Baking-Breads are baked in the center of a hot oven. Specific oven temperatures are
given in each recipe.

Quick breads are breads prepared for a short time and leavened by using baking powder
or baking soda. Quick breads include biscuits, muffins, cream puffs, waffles, and others.
They are classified according to the proportion of liquid to flour. Quick breads have higher
amount of sugar and require less proofing (rising) than bread.

Pastries are made with a crust of shortened dough as pies. They are good for dessert or
snack. Among the favorites are buko, banana, marigo, and egg pies. Other fillings may be
made from meat poultry, cheese and cream.

The pastry in a pie is called the crust, which consists of mainly flour, shortening, and water.
The crust can be classified into either single or double and it should be flaky and tender.

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Important Rules in Making a Pie Crust

1. Crust is more tender when less water is used.

2. Excess water will cause shrinkage, toughness, and pale color.
3. Coarsely mixed flour and shortening will make a flaky crust.
4. Overmixing the dough will develop gluten resulting in a tough crust.

Decorative Pie Crust Edges

Forked Edge. Flatten out the edges of your crust then trim to the edge of the pie plate.
Using the tines of fork, press evenly along the edges to make a simple design.

Rope Edge. Fold and roll pastry under to make an even rim. With thumb at an angle,
pinch the pastry between the thumb and knuckle of the index finger.

Fluted Edge. Place an index finger on the inside edge of the crust and the index finger
and thumb of the other hand on the outer edge. Pinch pastry held between the fingers to
flute and make pointed tips.

Scalloped Edge. Fold and roll pastry under then press lightly to flatten it out. With
pointed end of a spoon, cut the crust into scallops.

21 | P a g e
Exercise 1

Instruction: Encircle the letter of the best answer.

1. It is cooking food immersed in large amount of oil or shortening.

a. Deep-fry c. Saute
b. Pan Fry d. Stir-fry
2. It is cooking food in an enclosed heat like the oven.
a. Frying c. blanching
b. Steaming d. trussing
3. It means-to secure poultry or other meat with skewers; to hold shape while cooking.
a. Truss c. tie
b. Blend d. blanch
4. It means to dip or plunge food into boiling water for a few minutes.
a. Truss c. tie
b. Blend d. blanch

5. To mix ingredients with circular motion until well blended.

a. Mix c. stir
b. Blend d. blanch
6. . It resembles a knife with a flexible metal blade. It is used in spreading frostings
and icings on cakes.
a. Spatula c. rolling pin
b. Rubber scraper d. pastry blender
7. This type of flour- has the highest amount of protein, thus, has high gluten content.
It is rather rough and granular.
a. Cake flour c. self-rising flour
b. All-purpose flour d. bread flour
8. It is another word for fat used in baking.
a. Leavener c. calorie
b. Shortening d. lard
9. It is responsible for the attractive golden-brown color of baked products.
a. Egg c. food coloring
b. Sugar d. yeast
10.A leavener or leavening agent is a substance used in baking to make a product rise
so it becomes light and proportion to its size.
a. Flour c. shortening
b. Leavener d. flavoring

Task #1

Make a marketable baked product.

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CHAPTER 2: AGRICULTURE
Objectives:
Identify the different farming tools and implements.
Make a vegetable plan garden.

Lesson 1: Agriculture and Its Branches

The word “agriculture” is derived from two Latin words, “Ager/Agri” means “soil” and
“Cultura” means “cultivation”. Agriculture is a practical science that includes all attributes of
crop production and development involving agronomy, forestry, horticulture, fishing,
livestock, etc.
 Art: This includes knowing how to skillfully perform farm operations, but certainly
doesn’t involve knowledge of the operative principles behind the farm management.
 Science: Use of all the available technologies developed according to scientific values
such as plant breeding, production, protection, economic methods, etc. to increase
crop yield and farm profit. Techniques e.g., new crop varieties production by
crossbreeding of pest and disease resistant plant varieties, production of crop
hybrids, varieties with high sensitivity to fertilizers, water management, herbicides
for weed control, the use of bio-control agents for pest and diseases, etc. are all
included in science.

Evolution of Agriculture and Role of Humans

Agriculture has passed through several stages during the process of agricultural
development and human civilization. Humans have played a significant role in agriculture
development by engaging them in hunting, cattle breeding, crop cultivation, and trade.

Hunting: It used to be the main food source. This is an important occupation and
has been around for a very long time.
Pastoral: People received food from domestic animals, such as dogs, buffalo,
horses, cows, etc. While living on the edges of the forests, to feed the animals,
humans kept migrating from place to place in search of food.
Crop Culture: Living by the riverbeds, humans obtained enough water for their
animals and domestic plants and began to grow them. This led them to settle in one
place building communities.
Trade: When humans began to produce more than their needs, they started
exchanging the surplus for other useful products, from there the trading started.
With agriculture development, the infrastructures such as roads, routes, etc. also
started developing. Agriculture became civilized, starting with a trading culture.

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Branches of Agriculture
1. Agronomy: Branch of agriculture deal with the cultivation of crops, forage, food,
fiber, oil-seeds, sugar, etc. The primary aim of this branch is to improve food
production and cropping techniques. It is the most important branch among all
branches of agriculture. It covers vast types of agricultural practices like
permaculture, aquaponics, polyhouse farming, etc.
2. Horticulture: Branch of agriculture which deal with the plant’s cultivation that is
directly used by humans for food, medicine, and aesthetic purposing.
3. Agriculture Engineering: Works with agriculture machinery for preparation,
sowing, harvesting, and post harvesting operations, counting water and soil
protection technologies and bioenergy.
4. Forestry: Forestry is engaged in the extensive cultivation/farming of perennial
plants for the supply of rubber, timber, etc. as well as industrial raw-materials.
5. Animal Husbandry: Branch of agriculture engaged in the agriculture exercise of
breeding and rearing of livestock to provide people with food and energy (drafts)
and crop manure.

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Lesson 2: Horticulture

The term Horticulture is derived from the Latin words: “ hortus” meaning garden
and
“cultura” meaning cultivation. In ancient days the gardens had protected enclosures with
high
walls or similar structures surrounding the houses. The enclosed places were used to grow
fruit,
vegetables, flowers and ornamental plants. Therefore, in original sense “Horticulture refers
to
cultivation of garden plants within protected enclosures.”
At present the horticulture may be defined as the science and technique of
production,
processing and merchandizing of fruits, vegetables, flowers, spices, plantations, medicinal
and
aromatic plants.

Branches of Horticulture
Horticulture is a wide field and includes a great variety and diversity of crops. The
science of horticulture can be divided into several branches depending upon the crops it
deals
with. The following are the branches of horticulture
1. Pomology: refers to cultivation of fruit crops.
2. Olericulture: refers to cultivation of vegetables.
3. Floriculture: refers to cultivation of flower crops.
4. Plantation crops: refers to cultivation of crops like coconut, arecanut, rubber, coffee,
tea etc.
5. Spices crops: refers to cultivation of crops like, cardamom, pepper, nutmeg etc.
6. Medicinal and aromatic crops: deals with cultivation of medicinal and aromatic
crops.
7. Post harvest technology: deals with post harvest handling, grading, packaging,
storage, processing, value addition, marketing etc. of horticulture crops.
8. Plant propagation: deals with propagation of plants.

Horticulture supplies quality food for health and mind, more calories per unit area,
develops better resources and yields higher returns per unit area. It also enhances land
value and creates better purchasing power for those who are engaged in this industry.
Therefore, horticulture is important for health, wealth, hygiene and happiness.

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 FARM TOOLS IN HORTICULTURAL OPERATION

Farm tools, implements, and equipment play very important role in horticultural
operations. Their availability makes the work much easier and faster. However, even if one
may have the most sophisticated tools and implements, but does not know how to use
them, they are useless. In order to do horticultural operations successfully, one must have
a good working knowledge of the tools, implements and equipment before using them.

Hand Tools

Hand tools are usually light and are used without the help of animals or machines.
They are being used in performing farm activities which involve small areas like school
garden and home garden.

Bolo is used for cutting tall grasses and weeds

and chopping branches of trees.

Crowbar is used for digging big holes and for

digging out big stones and stumps.

Pick-mattock is used for digging canals,

breaking hard topsoil and for digging up stones
and tree stumps.

Grab-hoe is used for breaking hard topsoil and

pulverizing soil.

Spade is used for removing trash or soil, digging

canals or ditches, and mixing soil media

26 | P a g e
Shovel is used in removing trash, digging loose
soil, moving soil from one place to another and
for mixing soil media.

Rake is used for cleaning the ground and

leveling the topsoil

Spading fork is used for loosening the soil,

digging out root crops and turning over the
materials in a compost heap.

Light hoe is used for loosening and leveling soil

and digging out furrows for planting

Hand trowel is used for loosening the soil

around the growing plants and putting small
amount of manure fertilizer in the soil.

Hand cultivator is used for cultivating the

garden plot by loosening the soil and removing
weeds around the plant.

Hand fork is used for inter row cultivation.

Pruning shears is for cutting branches of

planting materials and unnecessary branches of
plants.

27 | P a g e
Knife is for cutting planting materials and for
performing other operations in horticulture

Sprinklers are used for watering seedlings and

young plants

Water pails are used for hauling water, manure

and fertilizers

Sprayers it is for spraying insecticides, foliar

fertilizers, fungicides and herbicides

Wheelbarrow is used for hauling trash,

manures, fertilizers, planting materials and
other equipment.

Farm Implements

These are accessories which are being pulled by working animals or mounted to
machineries (hand tractor, tractor) which are usually used in the preparation of land. These
are usually made of a special kind of metal.

1. Plows. These are farm implements used in horticultural operations either pulled by
a working animal or a tractor. The plow is specifically used for tilling large areas,
making furrows and inter-row cultivation. Plows pulled by working animals are
made of either a combination of metal and wood or pure metal. They are used to
till areas with a shallower depth than that of the disc plows which are pulled by
tractors.

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 2. Harrow. The native wooden harrow is made of wood with a metal teeth and pulled
by a carabao while the disc harrow is made of metal mounted to a tractor. Harrows
are used for tilling and pulverizing the soil.
3. Rotavator. The rotavator is an implement attached to a tractor and used for tilling
and pulverizing the soil.

Common Farm Equipment

These are machineries used in horticultural operations especially in vegetable

production. They are used in land preparation and in transporting farm inputs and
products. This equipment needs a highly skilled operator to use.

1. Hand tractor is used to pull a plow and harrow in preparing a large area of land.
2. Four-wheel tractor is used to pull disc plow and disc harrow in preparing much
bigger area of land.
3. Water pumps are used to draw irrigation water from a source.

29 | P a g e
Lesson 3: Planning a Vegetable Garden

Ways of Growing Vegetables

Growing vegetables will always be worth your effort, time, and money because vegetables
have always been a part of daily meals.

Steps toward Having a Vegetable Garden

What suggestion can be taken toward a healthier and profitable vegetable

planning? An answer is to grow organic vegetables in the urban or rural areas.

What is organic gardening? Organic gardening is simply avoiding the use of

manufactured pesticides, herbicides, and. mineral or synthetic fertilizers.

Why grow organic vegetables? Growing organic Growing vegetables like string beans, a
satic ying as well as a healthy hobby. Vegetables is healthier and more profitable because
of the following benefits:

1. The vegetables produced are fresher, have better flavor, and higher nutritional
value.
2. You can easily harvest safe crops that are grown chemically free from your own
garden.
3. You can educate and encourage the future generation to grow vegetables that are
environmentally beneficial to “health."
4. You can recycle through techniques like composting organic waste.
5. You can also help your families and communities earn additional income.
6. You can control what you and your family will eat.
7. You will have fun and enjoy the abundant harvesting and marketing of fresh
vegetables.
8. The soil is kept healthy.
9. Global warming and pollution through the use of fossil fuels are minimized.
10.There is reduced contamination of drinking water, rivers, lakes, and streams.
11.A healthy habitat is provided for insects and animals.

What is urban gardening? Urban gardening is a way of growing vegetables in the city
like:

 Container gardening-plants are planted in pots and other containers rather than in
the ground.
 Urban horticulture-crops and ornamental plants are grown in urban or semi-urban
setting. Urban agriculture-is production of food in an urban setting.
 Windowbox-plants are grown in boxes and placed in windows of houses in the city.

30 | P a g e
What is the role of urban gardening? Urban gardening is growing in or around the
cities the number of vegetables available to urban consumers. It contributes to food
security and food safety. It uses organic waste as compost and wastewater for irrigation.
Urban gardening provides nutritional and economic benefits to urban residents. A small plot
or any container is easy to manage and can still produce a good range of vegetables.

Where to Grow Vegetables? Vegetables can be grown in rows, beds, or containers

mixed with flowers and shrubs.

There are some considerations to follow in making a garden:

1. Locate the best site for your garden.

 Sunlight and Shade. Choose an area where there is plenty of sunlight throughout the
day and little afternoon shade. Do not plant vegetables under or near trees or
shrubs because their roots will absorb water for and from the vegetables.
 Good Soil Drainage. Establish your garden on a light slope to provide drainage,
especially during rainy season. If your land is flat, dig drainage channels or ditches
around the planting site.
 Soil Fertility. Soil, the natural medium for plant growth, is the primary source of
agriculture. The soil in your garden should be fertile enough to make plants grow. It
should contain humus, a form of plant food. Plants get their food from the soil.
There are three kinds of soil: loam, clay, and sand.
 Good Air Circulation Air circulation refers to the intensity of wind passing through
your garden site. Strong winds are not good for young plants. Your site should have
natural windbreaks around, including trees and houses.

2. Thoroughly prepare the soil before planting.

How to Prepare the Soil

Prepare the land manually with a hoe and rake. Do not work on the soil when it is
very wet so as not to destroy the structure. Clean the site and cut grasses and weeds for
composting. Dig the land at least two times a depth of 15 to 20 cm harrowing with a rake
and pulverizing clods between diggings.

3. Fertilize the soil with compost.

Basket and trench composting help make the soil fertile. Basket composting is the
process by which decomposable home garbage and leaves are allowed to rot in half buried
baskets. Trench composting is digging a hole in the backyard approximately 30.5 cm deep.
Add 10-15 cm of compostable materials like kitchen scraps, garden plants then bury them
with the soil you dug out of the trench.

4. Plans and Records

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 Even if you are only growing a few vegetables to start with, it makes sense to draw
a simple plan for a crop rotation. Keep an eye on what happens through the season, so you
can deal with any problems, and adjust with growing conditions accordingly.

Vegetables Beds

Growing vegetables in narrow beds is the simplest and least labor-intensive to set
up. The most important suggestions when setting up for beds for vegetables growing is to
be able to plant everything in place. Growing vegetables of the same family in different
beds will make rotation easier to organize.

No-dig gardening is an organic technique that can be used for growing all types of
vegetables. In no-dig, the soil should be in reasonable condition ideal for seed sowing.

Vegetables Containers. Vegetable can be grown in containers such as cans, pots, and
plastic bags, and others. tomatoes, potatoes, and eggplants are grown in large individual
containers.

Here are some tips for growing in containers:

1. Buy young plants rather than sowing direct.

2. Line clay pots with plastic to cup down on water loss.
3. Choose dwarf or small plants.
4. Grow annual vegetable plants.

Organic Vegetable Growing

Organic vegetable growing does not use synthetic products including pesticides and
fertilizers. The soil is kept healthy: dried leaves, kitchen scraps to manures and fish heads
are recycled back into the soil. Here are some basic elements that will help you start an
organic garden:

1. Organic matter is used as soil conditioners. It can be used as a top dressing or

mulch in an existing garden.
2. Organic garden soil provides plants with water, air, and nutrients.
Marketing Harvested Vegetables

Here are several tips on how to successfully market vegetables.

1. Know your market and customer.

2. Grow vegetables that are popular in your area.
3. Grow enough vegetable of each crop.
4. Grow quality vegetables.
5. Decide on how to sell the vegetables to the customers.
32 | P a g e
Exercise No. 2

Instruction: Identify if the following is True or False.

1. The word “agriculture” is derived from two Latin words, “Ager/Agri” means “crop”
and “Cultura” means “cultivation”.
2. Agronomy gardening is a way of growing vegetables in the city
3. Forestry is engaged in the extensive cultivation/farming of perennial plants for the
supply of rubber, timber, etc. as well as industrial raw materials.
4. Spade is used for breaking hard topsoil and pulverizing soil.
5. The primary aim of Horticulture is to improve food production and cropping
techniques.

Task #2

Make a vegetable garden. Plant at least 10 vegetables of the same type.

33 | P a g e
CHAPTER 3: HANDICRAFT

Objectives
1. Create handicraft made of bamboo, paper or wood.
2. Create project plan.
3. Enumerate tools use in handicrafts.

Lesson 1: Introduction to Handicraft

A particular skill of making decorative objects by hand.

Almost every family in the Philippines owns one or more handicraft products like
baskets, brooms, feather dusters, bamboo sofa set, cabinets, and other furniture.
Accessories like earrings, bracelets, necklaces, and other clothing apparel which young
people today are fond of wearing are also made from native products like beads, shells,
seeds, and others. This is a clear indication that our handicraft industry is enjoying the
patronage of Filipinos nationwide.

Today, many Filipinos are engaged in handicraft businesses. Handicraft-making has

become a means of livelihood for them, especially now that many handicraft owners are
exporting their products to Japan, United states, Canada, Australia, Hong Kong, Singapore,
and other countries around the world.

The Philippines is the second largest world producer of handicrafts, mainly baskets
out of indigenous materials. This industry continues to provide a respectable contribution to
foreign exchange earning of the country (US$71.9M in 2000) while many handicraft items
are also sold on the local market. Altogether, the sector is providing livelihood to more than
1 million Filipinos. Although the industry has experienced some setbacks over the last ten
years, it has kept the respect of the high-end markets in the United States, European
Union, and Japan and has only lost a great part of the low-end market to China, our main
competitor.

Despite this, Filipino craftsmen have indigenously overcome scarcity and increasing
prices of raw materials by constantly producing new designs for their products. Over the
years, Philippine handicrafts have evolved through innovative changes in designs reinforced
by exciting choices and combination of indigenous materials. There is, however still ample
room for improvement, particularly in remote upland communities with little access to
market information, brokering services, capital, and technologies for value addition.

Common Tools in Handicraft

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  Mallet
 Screwdriver
 Pliers
 Coping saw
 Chisel
 Hand drill
 Wrench
 Clamp
 Knife
 Smoothing plane
 Auger
 Hacksaw
 Paintbrush
 Folding rule, zigzag rule, steel rule
 Pencil
 Compass
 Hammer
 Blowtorch
 Soldering iron

Common Materials in Handicraft

Abaca – known worldwide as Manila hemp. Abaca fiber is obtained from the leaf sheaths
of the abaca (Musa textilis Nee) and is considered as the strongest among natural fibers.

Rattan – is superficially similar to bamboo, but distinct in that the stems are solid, rather
than hollow, and also in their need for some sort of support. While bamboo can grow on its
own, rattan cannot.

Bamboo – Stems of bamboo plants are stronger and flexible. Bamboo grows in all parts of
the country – in plains, forests, hills and mountains.

Coconut Shells – Coconut trees are abundant in the Philippines. Coconut shells vary in
thickness and color depending on the age of the nut. They are used for fuel and for
manufacturing articles such as buttons, pins, coin banks, lamp shades, and flower vases.

Fibers – They come from plants where fibers or threadlike substances are extracted.
Fibers from coconut husks, buri, maguey, pineapple, abaca, and banana are used in
making mattresses, carpet, and seat pads.

bamboo craft

35 | P a g e
36 | P a g e
Papercraft

Woodcraft

37 | P a g e
Lesson 2: Types of Handicrafts

5. Pottery is the material from which the potteryware is made,of which major types
include earthenware, stoneware and porcelain. The place where such wares are
made is also called a pottery (plural "potteries"). Pottery also refers to the art or craft
of the potter or the manufacture of pottery.
6. Basket weaving (also basketry, basket making, or basketmaking) is the process
ofweaving unspun vegetable fibres into a basket or other similar form. People and
artists who weave baskets are called basketmakers and basket weavers.
7. Weaving is a method of fabric production in which two distinct sets of yarns or
threads are interlaced at right angles to form a fabric or cloth. The other methods are
knitting, lace making, felting, and braiding or plaiting. The longitudinal threads are
called the warp and the lateral threads are the weft or filling. (Weft or woof is an old
English word meaning "that which is woven". The method in which these threads are
inter woven affects the characteristics of the cloth.
8. Tatting is a technique for handcrafting a particularly durable lace constructed by a
series of knots and loops.Tatting can be used to make lace edging as well asdoilies,
collars, and other decorative pieces. The lace is formed by a pattern of rings and
chains formed from a series of cow hitch, or half-hitch knots, called double stitches ,
over a core thread. Gaps can be left between the stitches to form picots, which are
used for practical construction as well as decorative effect.
9. Crochet is a process of creating fabric fromyarn, thread, or other material strands
using a crochet hook.The word is derived from the Frenchword "crochet", meaning
hook. Hooks can be made of materials such as metals, woods or plastic and are
commercially manufactured as well as produced by artisans. Crocheting, like knitting,
consists of pulling loops through other loops, but additionally incorporates wrapping
the working material around the hook one or more times.
10. Tapestry is a form of textile art, traditionally woven on a vertical loom. However, it
can also be woven on a floor loom as well. It is composed of two sets of interlaced
threads, those running parallel to the length (called the warp) and those parallel to
the width (called the weft); the warp threads are set up under tension on a loom,
and the weft thread is passed back and forth across part or all of the warps.
Tapestry is weft-faced weaving, in which all thewarp threads are hidden in the
completed work, unlike cloth weaving where both the warp and the weft threads may
be visible.
11. Mosaic is the art of creating images with an assemblage of small pieces of colored
glass, stone, or other materials. It may be a technique of decorative art, an aspect of
interior decoration, or of cultural and spiritual significance as in a cathedral. Small
pieces, normally roughly quadratic, of stone or glass of different colors, known as
tesserae, (diminutivetessellae), are used to create a pattern or picture.

38 | P a g e
LESSON 3: PROJECT PLAN

What is Project Plan?

It is a formal, approved document used to guide both project execution and project

control. The primary use of the project plan are to document planning assumptions and
decisions, facilitate communication among project stakeholders, and document
approved scope, cost, and schedule baselines. A project plan may be summarized or
detailed.

What are the Parts of Project Plan?

1. Title – Title of the project
2. Objectives - It is your objectives/purpose why you are creating certain
project
3. Description – It is a brief explanation about the project.
4. Bill of Materials – It is a table where complete specifications or description
of materials are written.
5. Tools & Equipment – This is a list of all tools and equipment needed to
accomplish the project.
6. Procedure – It is a step-by-step process/procedure until the project is
accomplished.
7. Sketch – This is a sketch/ drawing of finished project.

39 | P a g e
Exercise No. 3

I. Enumerate 5 tools used in making handicrafts.

1.

2.

3.

4.

5.

II. Define project plan and its importance.

Task # 3

1. Make a Project Planning

2. Handicraft making ( select from the following materials bamboo, wood or
paper )

40 | P a g e
CHAPTER 4: INDUSTRIAL ARTS

Objectives
1. Enumerate different tools and equipment and their uses.
2. Select measuring instruments; and
3. Carry out measurement and calculations.
4. Perform skills in electrical installation and maintenance.

LESSON 1: INDUSTRIAL ARTS

Tools and Equipment

Hand tools

1. Pliers - These tools are made from metal with insulator in the handle and are use
for cutting, bending, twisting and holding wires and cable.
1.1 Combination Pliers - used by electricians and other tradesmen primarily for
gripping, twisting, bending and cutting wire and cable.
1.2 Side cutting Pliers - This type of pliers is used for cutting fine, medium, and big
wires and cables.
1.3 Long Nose Pliers - Used for cutting and holding fine wires and can reach small
openings or areas.
2. Screwdrivers - These tools are made of steel hardened and tempered at the tip
used to loosen or tighten screws with slotted heads.
3. Flat Screwdriver - the blade tip is wedge shape and resemble a negative sign. This used
to drive screws with a single slot head.
4. Phillip Screwdriver - This has a cross tip resembling a positive(+) sign. This is used to
drive screws with cross slot heads.
5. Stubby Screwdriver - used to turn screws in tight spaces where a standard screwdriver
cannot be used.
6. Hammer - used in pounding/driving and pulling out nails.
7. Hacksaw - This tools is used to cut metal, plastic conduit
8. Electrician knife - Used by lineman to remove insulation of wires and cables in low and
high voltage transmission lines.
9. Wire stripper - Is a tool used for removing insulation of the wire of medium size
wires.

Measuring Tools

1. Pull-push rule - This familiar device is spring-loaded so that the tape retracts into
its metal or plastic case when not in use. It is also known as a flexible rule.
2. Multimeter/tester - A multimeter or a multitester, also known as a VOM (volt-
ohm-milliammeter), is an electronic measuring instrument that combines several
41 | P a g e
 measurement functions in one unit. A typical multimeter can measure voltage,
current, and resistance. Analog multimeters use a microammeter with a moving
pointer to display readings.

LESSON 2: Mensuration and Calculation

The two (2) systems of measurements are: the English and the Metric System. The

English system originated in England also known as the U.S. customary system of

measurement while the Metric System was developed in France and also known as the S. I.

(International Standard).

I. (UNIT OF MEASURES) - LINEAR MEASUREMENT

ENGLISH METRIC

Yard ( yd ) meter

Foot ( ft ) / („ ) decimeter 1/10 meter

Inch (in. ) / (“ ) centimeter 1/ 100 meter

millimeter 1 /1000 meter

II. READING OF MEASUREMENTS

A. Reading the inch

The inch is divided into segments called graduations. Each graduation represents a

measurement in form of a proper fraction. The inch can be divided into 16, 8, 4 and 2,
equal

parts.

B. Reading the centimeter and milimeter

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IV. CONVERTING UNITS OF MEASURE

GUIDE TABLE IN UNIT CONVERSION

English to English 1foot = 12 inches

Metric to Metric 1 meter = 10 decimeter

1 dm = 10 centimeter

English to Metric 1 inch = 2.54 cm

1 inch = 25.4 mm

1 foot = 30.48 cm

Metric to English 1 meter = 3.28 feet

1 meter = 39.37 inches

Sample Solutions in Conversion

A. Foot to inches

3 ft = _________ inches

Solution: Multiply 3ft by 12 inches / ft = 36 inches

B. Inch to feet

48 inches = ________ Feet

Solution: Divide 48 inches by 12 inches / feet = 4feet

C. Centimeter to millimeter

22 cm = ________ millimeters

Solution: Multiply 22 cm by 10 mm / cm = 220mm

D. Inch to centimeter
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6 inches = _______ centimeter

Solution: Multiply 6 inches by 2.54 cm / inch = 15.24 cm

44 | P a g e
Example 1.1 Extension Cord

MATERIALS NEEDED

5. Convenience Outlet
6. Wire Stranded/solid AWG 12
7. Male Plug

Procedure:

1. Gather all necessary materials, tools and equipment needed.

2. Insert cord into the male plug and split the cord about 8 cm. long
3. Remove insulation of both wires 1 cm. long with wire stripper or electrician knife.
4. Tie underwriter’s knot
5. Make a loop on terminal wires and connect the wires to the screw of the male plug.
6. Split the cord at the other end about 4 cm. long
7. Connect the wires to the connectors.
8. Connect the wires to the connectors
9. Open the convenience outlet and remove the screw
10.Insert the wire connectors to the screw, tighten it and return the cover.
11.Check the continuity of the extension using the multimeter.

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46 | P a g e
Exercise No.4

Enumerate the following

Hand Tools Measuring Tools

1. 1.

2. 2.

3.

4.

5.

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CHAPTER 5: ENTREPRENEURSHIP

Objectives

1. Discuss basic concept in entrepreneurship.

2. Define the different parts of business plan.
3. Write/Create business plan.

Lesson 1: Basic Concept in Entrepreneurship

Entrepreneurship, then, is the control and deployment of resources to create an

innovative economic organization (or network of organizations) for the purpose of gain or
growth under conditions of risk and uncertainty.

Who is an entrepreneur?

Fifteen years ago, an entrepreneur might have been described as a business version
of a John Wayne cowboy (tough, gutsy, and male), who steered his business through the
rodeo of commerce without the help of training or education and without the assistance of
bankers or other experts. Entrepreneurs were once seen as small business founders with a
strong independent streak and perhaps a flair for the dramatic. Entrepreneurs were thus
born, not made.

The entrepreneur as a person brings in overall change through innovation for the
maximum social good. Human values remain sacred and inspire him to serve society. He
has firm belief in social betterment, and he carries out this responsibility with conviction. In
this process, he accelerates personal, economic as well as human development. The
entrepreneur is a visionary and an integrated man with outstanding leadership qualities.
With a desire to excel, he gives top priority to Research and Development. He always works
for the well-being of the society. More importantly, entrepreneurial activities encompass all
fields / sectors and fosters a spirit of enterprise for the welfare of mankind.

Entrepreneur Entrepreneurship Enterprise

Person Process of Action Entrepreneur

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Lesson 2: Income Statement

Income Statement

This statement summarizes the historical financial results of a business’s revenues

and expenses over a selected period of time. The income statement equation shows the
profits that were obtained through revenue and expenses.

Revenue vs. Profit: What's the Difference?

Revenue is the total amount of income generated by the sale of goods or services
related to the company's primary operations. Profit, which is typically called net profit or
the bottom line, is the amount of income that remains after accounting for all expenses,
debts, additional income streams, and operating costs.

Revenue – Expenses = Profit

Example Number1:

If a shopkeeper sells Apple at Php 200.00 per kg, whose cost price is Php 150.00/- per kg.
Then find the profit gained by the shopkeeper.

Revenue – Expenses = Profit

Php 200.00 – Php 150.00 = Php 50.00

Profit = Php 50.00

Example Number 2:

ITS Company had Php 1,750,000.00 in total revenue. The total expenses for the company
were Php 1,175,000.00. What was the profit for ITS Company?

Revenue – Expenses = Profit

Php 1,750,000.00 – Php 1,175,000.00 = Php 50.00

Profit = Php 575,000.00

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Exercise No. 5

I. Give the definition of the following briefly:

1. Entrepreneur

2. Entrepreneurship

II. Find the revenue, profit, or expenses.

1. Revenue- Php. 298,700.00

Cost- Php. 130,870.00

2. Cost- Php. 15,971.00

Profit- Php. 20,710.00

3. Revenue- Php. 37,500.00

Cost- Php. 21,380.00

4. Revenue- Php. 41,900.00

Profit- Php. 5,680.00

5. Cost- Php. 1,512.00

Profit- Php. 0.00

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References:

Dr. Eduardo A. Morato Jr. ( Entrepreneurship )

first edition

SERDEF, 1998 Introduction to Entrepreneurship

Quezon City; Small Enterprise Reward and Development Foundations, Inc.

Max B. Fajardo Jr. and Leo B. Fajardo ( Electrical Layout and Estimate )

Second Edition

Pineda, Dovine G. Home Economics and Livelihood Education

1995, Manila, St. Agustin Publications, Inc.

Diaz, Eden C. & Nora N. Soriano

Technology and Home Economics, Home Technology

Quezon City, Phoenix Publishing House INC.

1995.

20 Branches of Agriculture and Related Fields | Detailed - CropForLife

Types of Handicrafts - Handicraft (weebly.com)

Dollinger index (globalnxt.edu.my)

Y:\DTP\Himalaya\Pending\SWAPNA~ (himpub.com)

Sample Income Statement | Free Income Statement Template – Basic Accounting Help

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