TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY

PRODUCTION

Department of Education ● Republic of the Philippines

Bread and Pastry Production – Grade 7
Alternative Delivery Mode
Module 5: Basic Preventive Maintenance
First Edition, 2020
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7
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Bread and Pastry

Production
Module 5
Basic Preventive
Maintenance
This instructional material was collaboratively developed and
reviewed by educators from public and private schools, colleges, and
universities. We encourage teachers and other education stake
holders to email their feedback, comments, and recommendations to
the Department of Education at action region10@deped.gov.ph

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

 Page

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 3
What’s In ---------------- 3
What’s New ---------------- 4
What is It ---------------- 4
What’s More ---------------- 11

Lesson 2 ---------------- 12
What’s New ---------------- 12
What is It ---------------- 13
What’s More ---------------- 18

What I Have Learned ---------------- 19

What I Can Do ---------------- 20
Assessment ---------------- 21
Additional Activities ---------------- 25
Answer Key ---------------- 26
References ---------------- 27
Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Module on
Basic Preventive Maintenance!
In this Module, you will be exposed to basic preventive maintenance.
This will also be a venue for you to assess yourself and identify aspects of
baking that you need to strengthen and safeguard before you take the plunge
into the field of Bread and Pastry Production.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.

What I Have Learned This includes questions or blank

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

What I Can Do This section provides an activity which will

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

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing
this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Write your answers in your T.L.E. Notebook.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
 What I Need to Know

Investing in baking tools and equipment can be quite expensive, so it's

only wise that one should maintain these to prolong their usefulness. Baking
tools and equipment keeps production rolling and the bakery open.
When these breaks down, these causes a major interruption in the work flow
and a loss in sales. To minimize breakdowns, bakery tools and equipment
maintenance should be a priority.
This module was designed and written with you in mind. It is here to
help you master the nature of Technology and Livelihood Education – BREAD
AND PASTRY PRODUCTION (Exploratory).You are required to go through a
series of learning activities in order to complete each learning outcome of the
module.

The module is divided into two lessons, namely:

 Lesson 1 – Types and uses of cleaning materials / disinfectants

 Lesson 2 – Preventive maintenance techniques and procedures

After going through this module, you are expected to:

1. identify the different types and uses of cleaning
materials/disinfectant;
2. discuss the methods of cleaning and sanitizing baking tools and
equipment;
3. sanitize baking tools and equipment;
4. maintain tools and equipment according to preventive maintenance
schedule or manufacturer’s specifications;
5. clean tools in accordance with standard procedures;
6. clean and kept the workplace in safe state in line with OSHC
regulations.

In going through the module, you have to extend your patience in

understanding, analysing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises
carefully. Comply the required activities provided.

What I Know

Let us determine how much you already know about basic preventive
maintenance. Take this test. Write your answers in your TLE notebook.
A. True or False
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.Disinfecting your kitchen on a regular basis should be an essential
part of your housekeeping routine.
_______2.Sanitizing is usually achieved using heat and water or chemicals or
a combination of both methods.
_______3.Effective cleaning must occur after sanitizing.
_______4.The types of chemicals used in cleaning and sanitizing kitchen
tools and equipment should be safe for food.
_______5.Proper cleaning and sanitizing is essential to producing high
quality, safe baked products.
_______6. Irregular cleaning of food preparation areas can leave you
susceptible to dangerous bacteria like salmonella.
_______7.Natural disinfectants made at home can also be effective at kitchen
cleaning.
_______8. Good sanitation starts with every individual.
_______9.Preventive maintenance of kitchen tools and equipment was done
to improve equipment efficiency.
_______10. Maintenance tasks could include any of the following inspecting,
monitoring, lubricating and using the same parts.
_______11. Preventive maintenance saves you money by reducing
equipment breakdowns and improving operating performance.
_______12. Turn off and unplug equipment before cleaning
_______13. Maintaining a clean work environment is critical in preventing
foodborne illness.
_______14. Store knives in a safe place where their blades won’t come in
contact with potentially damaging surfaces.
_______15. Preventive maintenance plan for your kitchen will keep it running
smoothly .

Lesson TYPES AND USES OF CLEANING MATERIALS/

1 DISINFECTANTS

What’s In

If you misuse cooking tools and equipment, you could burn, cut or

injure yourself in some other way, ruin the food, damage the tools and
equipment, and/or make a mess. So before you use a tool be sure to check its
condition which can cause harm to yourself or others around you.

Activity : Fill Me In

Direction: Write your answers in your TLE notebook.

A. Inside Box A are jumbled letters of the tools and equipment identified
according to classification/specification and job requirements and their
specific functions. Write the correct word in your TLE notebook.
Box A
Use to slide under food like burgers, cookies or
1. S __ A T __ LA pancakes.
Ideal for scraping the last bit of batter or dough out
2. R__ BB __ R SC__AP__R of a pan.
3. ME__SUR__N__ C__P Measure dry ingredients

4. MI__XI__ __ B__W__ Mix ingredients together in.

5. R__LL__N__ P__N Shape and flatten dough.

 B. Select three tools from Box A. Give
description of their condition when we can identify them as Functional
or Non-Functional.
Box B
Baking Tools and Equipment Functional Non-Functional
Example: Baking pan Well-shaped Deformed
1.
2.
3.

What’s New

Cleaning and sanitizing your kitchen on a regular basis should be an

essential part of your housekeeping routine. Irregular cleaning of food
preparation areas can leave you susceptible to dangerous bacteria. Kitchens,
therefore, should be cleaned each time you prepare food, and a complete and
thorough clean should be done on your tools and utensils.
Activity 1
Direction: Look at the picture below. Describe what you see in each picture
and write your answer in your TLE Notebook. Follow the given format.
P i c t u r e 1
Picture 2
Picture 3
 Picture 1 Picture 2 Picture 3

What is It

Cleaning and sanitizing are the two common methods of killing or

preventing the growth of microorganisms which causes a number of diseases
in humans and also spoil the food. Therefore, it is beneficial to kill or prevent
their growth to minimize their harmful effects. As a general rule, everything
that has had direct contact with food needs to be cleaned and sanitized.
Cleaning and Sanitizing the Kitchen
a) Cleaning means removing dirt from food preparation surfaces in the
kitchen. Surfaces can be counters, cutting boards, dishes, knives,
utensils, pots and pans.
Cleaning steps:
1. Scrape any food debris into a bin before cleaning and
sanitizing tools and equipment.
2. Fill your sink with warm to hot water and an antibacterial
detergent.
3. Use a clean sponge or brush to scrub each item thoroughly,
making sure to remove all bits of food and getting into all the
little, hard-to-reach areas.
4. Either leave to air dry or use a dish cloth, which should be
cleaned with a quality detergent, to ensure you’re properly
cleaning and sanitizing kitchen tools and equipment.
b) Sanitizing means the reduction of germs to a safe level so illness is
unlikely to occur. Sanitizing is performed after cleaning. Unclean
 surfaces will reduce the effectiveness of sanitizing. All surfaces that
come into contact with food must be cleaned and sanitized regularly.
Sanitizing steps:
1. Put your utensils in a large pan, covering them fully in water.
Carefully bring the water to the boil, putting a lid on the pan,
for 5 minutes. Remove the lid and wait for the water to stop
boiling before removing the utensils with prongs.
2. Another method for cleaning and sanitizing kitchen utensils is
to combine a tablespoon of bleach with a gallon of water,
leaving your tools to soak before rinsing them thoroughly
with hot water.

Essential Kitchen Cleaning Materials and their Uses

These tools will keep your kitchen clean and shiny. Having
certain items on hand will ensure you are prepared to cook and
clean properly.
1. Rubber Gloves  It is use to protect your skin from the chemicals. You
can choose a reusable or disposable gloves and
wear them at all times during the kitchen cleaning
process.

2. Scrubbing pad  A pad, having a soft, sponge-like side and a more

abrasive side, used to wash up. 

 It can work on cast iron cookware, stainless steel

pots, ceramic dishes and plastic without damaging
or nicking the surface.
3. Scrub brush  A brush with hard bristles for heavy cleaning.
 A long-handled scrub brush, as well as thin bottle
brushes, makes quick work of dirty items with narrow
openings.
4. Plastic scraper  A tool that has a small handle and a metal
or plastic blade and can be used for scraping a
particular surface clean.

 The thin piece of pointed plastic works on enamel or

non-stick cookware without causing nicks and dings.
5. Fine steel wool  An abrasive material composed of long fine steel
shavings and used especially for scouring and

burnishing.

 Scrub stovetop grates, oven floors and some baking

pans. It will quickly take off baked-on food that
attaches itself to burners and other oven items.
6. Broom  Before disinfecting a floor, it’s always best to use a
broom, or a dustpan and brush, to sweep up any
loose dust and dirt.

7. Mop & Bucket  Use these to disinfect kitchen floors.

 Look for a mop that has a removable head for easy
cleaning.
 Mops come in both sponge and string varieties:
sponges are good for tiled floors, as they can get
into the grooves of the grout, but string mops are
better for tackling corners.
8. Microfiber Cloths  It is essential for cleaning worktops and cooker tops.
 Never be tempted to use paper towels or other
cloths that can disintegrate – you’ll just give yourself
more work!
9. Dish cloth  It can whisk away dry crumbs, and is absorbent
enough to mop up spills in one fell swoop.

 A stack of thin, lightweight, non-terry cloth towels

can also be ideal for quick hand-washing, buffing a
serving platter and swiping up drops of sauce or oil
 spills.
10. Spray Bottle  If you’ve decided to try making your own natural
disinfectant from vinegar, it’s handy to have an
empty spray bottle to put it in. This means you can
make up a large batch in one go, and keep it in your
kitchen cleaning cupboard until next time.

After carefully maintaining hygienically clean surfaces in your kitchen,

it’s essential to keep any kitchen utensils, dishes and equipment clean too, to
prevent them from becoming a source of bacteria that could contaminate your
food and cause food poisoning. Disinfecting kills germs on surface or
objects. It works by using chemicals to kill germs on surface or objects
which can lower the risk of spreading infection.
Disinfectant is a chemical substance that is used to kill harmful
germs and bacteria

Types and Uses of Disinfectant

1. Bleach It is an excellent disinfectant, and one that can
be used in different areas of your kitchen – like
floor, countertops, or the kitchen sink. However,
when using bleach, it’s important to make sure
that you follow the directions on the label and
work in a well-ventilated space.

2. Disinfectant Sprays Liquid sprays are very convenient when it comes

to cleaning the kitchen. These sprays are often
multipurpose spray and can be used on a variety
of surfaces, from cupboard handles to cooker
tops.
3. Floor Cleaners Liquid disinfectants or bleach can be diluted with
warm water to create floor cleaners capable of
cutting through food residues, greasy stains, and
all the dust and dirt accumulated from foot traffic.

Natural Disinfectants for the Kitchen

Natural disinfectants made at home can also be effective at kitchen
cleaning – just be sure to test them on a small area first to check there is no
adverse reaction. If you’d like to give the natural option a try, here are some
cleaning products that will help you get the job done?
1. Vinegar  Vinegar is renowned for being an excellent all-
round cleaner because its high acidity levels mean
that most germs simply cannot survive when they
come into close contact.

 Depending on the surface material, you can use

white or distilled vinegar straight from the bottle for
a quick wipe down, or dilute it with a little warm
water.

 Don’t worry, the smell will fade once the vinegar

has dried – but if it is proving too much, simply add
a few drops of natural oils, such as lavender, lemon
or orange, into the mix beforehand.
2. Lemon  The acidity of lemons means that they are excellent
kitchen cleaners and great at killing germs.

 For work surfaces, cooker tops, and sinks, slice a

lemon in half and sprinkle with baking soda – use
this as a scrubber to banish ground-in dirt.

3. Baking soda  It is an alkaline substance. When it mixes with an

acid, it alters the pH level. 

 It is great to scrub your bath and kitchen with.

  Hot water (4 parts) can be mixed with 1/4 part of
vinegar and two tablespoons of baking soda. Use
this solution to clean and disinfect your kitchen or
house. You can also add few drops of essential oil
and juice of a lemon.

Cleaning and Sanitizing Procedures for Baking Tools and

Equipment

There are a few options you have when it comes to cleaning agents. What you can
use depends on the type of equipment you have and the surfaces with which it comes in
contact.

1. Detergents Detergents should be used for cleaning table surfaces and

equipment. Since detergent penetrates quickly and softens
the surface, it makes the cleaning process easier.
2.Solvent Cleaners Use solvent cleaners for equipment and surfaces touched
by grease or where grease is burned on. These solvents
are also called degreasers. Remember that lingering grease
could be a health hazard.
3. Acid Cleaners Acid cleaners take care of mineral deposits when
detergents can’t do the job. Sometimes mineral deposits will
form in equipment that touches water, such as washing
machines and steam tables.
4. Abrasive Cleaners If the food equipment has creases and hard-to-reach
places, you might need to use an abrasive cleaner. These
cleaners help take care of heavy accumulations and might
even disinfect.

Sanitizing Procedures

If you’re dealing with food equipment, cleaning is not enough. You also
need to sanitize after you’ve cleaned the surface. This is because if the
equipment has food residue on it, the residue can react with chemicals during
the sanitation process.

Sanitizing can be accomplished by using chemicals, heat, or radiation.

You should know, however, that although radiation is an option, it is rarely
used in food handling sanitizing procedures.

Heat Sanitizing

There are three ways to use heat to sanitize food equipment: steam, hot
water, and hot air. Hot water is the most typical method used in restaurants.
Sanitizing food equipment using heat will depend on the size of the
equipment. For larger equipment, you might need to resort to hot air or steam.

Chemical Sanitizing

Common chemicals used to sanitize include chlorine, iodine, and ammonium.

The concentration, temperature, and contact time has to be precise to ensure
that harmful bacteria are killed and equipment is ready to use safely again.

Methods of Cleaning and Sanitizing Baking Tools and Equipment

Include:
 Disassembling. Remove all parts, blades, handles, screens and glass
or plastic inserts. Wash each with a food-safe disinfectant and dry
before reassembling.
 Immersion. For cookware, utensils, appliance inserts and other items
that are covered in a layer of grime, immersing them in a bath of
sanitizing solution can make them easier to clean. The sanitizer, such
as diluted bleach or straight vinegar, can lift stubborn food bits or thin
layers of bacteria that are beginning to colonize.
 Sterilizing. Place smaller items in a large pan of boiling water and add
a food-safe sanitizer that won't introduce dangerous vapors into the air.
Items can also be steamed in a dishwasher or in a colander over a
larger pot of boiling water.
Sanitizing Baking Tools and Equipment
 1. Remove detachable parts, such as blades, plastic or wooden handles,
and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy
water. Use a brush, if necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a
sanitizing solution. Sanitizing solution can be prepared by mixing 1
tablespoon unscented chlorine bleach in 1 gallon of warm (not hot)
water. Hot water causes the bleach to dissipate, weakening the
solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could
recontaminate the dishes.

What’s More

Activity 2
Direction: Enumerate at least three tools, appliances and equipment you
have at home and share how you disinfect each. Use the following format in
presenting your work. Write your answers in your TLE notebook.

Tools/ Equipment Disinfectants used

Example: Mixing bowl (glass) 2 T chlorine bleach/ galloon of hot water
1.

2.

3.
 Lesson Preventive Maintenance Technique and Procedure
2

What’s New

Another effective way to maintain bakery tools and equipment is to

perform preventive maintenance. This is to provide maintenance before the
equipment cannot function without having to make a major repair.

Activity 1
Direction: Inside box A are some simple ways you can do to maintain your
baking tools and equipment. Match this to the description given in box B.
Write your answers in your TLE Notebook.
Box A

1 2 3
 4 5

Box B

A. Clean your baking equipment

B. Baking utensils should be stored in a drawer or holder
C. Bigger equipment that cannot be stored can be covered
to avoid dust or dirt settling onto the equipment
D. Tightening loose parts
E. Oiling parts that seem to be sticking
F. Read the manual 

What is it?

Baking tools and equipment are not only expensive investments, but
they're also the ones that can cause the greatest inconvenience when they
stop working. However with regular maintenance, you can help your
appliances not only last longer, but also operate more efficiently. Here's what
you need to know about preventive maintenance for baking tools and
equipment.

What Is Preventive Maintenance?

Preventive maintenance is the regular, routine maintenance of your

kitchen tools and equipment, performed by a fully manufacturer trained and
qualified personnel. This routine activity is specifically designed to improve
equipment efficiency, identify and resolve any issues, reduce the likelihood of
equipment breakdowns and prolong equipment life.

Basic steps in developing a Preventive Maintenance Program:

1. Gather data and create a master list of tools and equipment in the
kitchen.
2. Identify maintenance tasks for each item.
 3. Consider the manufacturer’s recommendations, equipment history, and
past experiences.
4. Tasks could include inspecting, monitoring, lubricating, and replacing
parts. A comprehensive program includes condition monitoring (actions
that detect failures) and predictive maintenance (actions that prevent
failures). 
5. Determine the frequency of each task.

Preventive Maintenance Plan for Your Kitchen

This will keep your kitchen running smoothly and also give you a
heads-up as to when parts need replacing and when major repairs might be
necessary. The first step is to clean everything thoroughly. Cleaning is not
only for health and aesthetic reasons, but it helps to prevent fires and
maintains the efficiency of your equipment. Check with your equipment
manufacturer for their recommended schedule for deep cleaning.
Cleaning the Electric Hand Mixer

1) Unplug the hand mixer from the wall before cleaning.

 If you leave it plugged in and turned on, you risk
electrocuting yourself or causing serious damage
to the motor of the mixer.

2) Remove mixing blades, kneading paddles and other

attachments from the mixer and wash those
separately with soap and water.

3) Wipe the outside of the hand mixer with a damp cloth

that has been dipped in soapy water. For harder
stains, lightly scrub the outside of the mixer with a dry
cloth.
4) Make sure to wring out the washcloth or sponge
thoroughly before wiping the mixer to avoid getting
water into the mixers motor.

5) Wipe it down with a clean dry rag.

Cleaning the Gas Range

1) Getting started.
Turn off the gas.

Unplug the range.

Make sure that the oven is off and cool.

2) Range top.
 Remove the burner heads and caps.

Using a non-abrasive sponge, wash them well with  dish

soap and warm water.

If the dirt build up is particularly bad,

leave them to soak for 20 to 30
minutes.

3) Shelving.
Next, remove the shelves from the oven
and soak them in warm, soapy water.

Meanwhile, use a scourer to scrub the oven

racks clean.
Turn them halfway through to make sure that
they are clean on both sides. Rinse with
warm water and set aside to dry.

4) Inside the Oven.

Take a damp sponge and wipe the inside
of the oven. 

Scrub vigorously the oven corners with an old

toothbrush with the bristles having previously
 been soaked in either oven cleaner or
bicarbonate of soda.

5) Enamel baking trays.

Place them in a sink full of hot water and washing-up liquid.

Scrub the grease away with a scourer and

pat dry.

6) Glass door.  
Grease and oil can be tackled with a
solution of hot water and oven cleaner.

Tools are Cleaned in Accordance with Standard Procedures

NOTE: When cleaning your knives make sure you are guided by your parents
or
guardian.
Knives
1) Always use knives for their intended purpose.
2) Keep your knives sharp at all times.
3) Wash knives by hand after each use, and never leave them soaking in
dishwater (doing so can dull the blades and cause handles made of
wood or other organic materials to deteriorate much more quickly).
 4) Wipe stainless steel blades with dishwashing liquid and warm water,
rinse well, and dry immediately and thoroughly with a paper towel.
5) Store knives in a safe place where their blades won’t come in contact
with potentially damaging surfaces. The ideal solution is a wooden
knife block, which you can keep on your counter for easy access; look
for one with horizontal slits (or insert knives into vertical slits with the
sharp edge facing upward).
Plastic and Rubber Items
1) While silicone-rubber cooking implements (spatulas, measuring cups,
baking-sheet liners) are capable of withstanding high temperatures,
ordinary plastic and rubber utensils and containers can melt or crack
quickly if they’re exposed to intense heat or even sunlight, so keep
them at room temperature and away from strong natural light.
2) Some plastic and rubber cooking tools are dishwasher-safe; consult
the manufacturer’s instructions to determine whether your specific
items are. If not, stick with gentle cleansers and pads, and fight stains
with a paste made from baking soda and water and applied with a
sponge.
3) To deodorize, crumple a piece of newspaper inside the container and seal the
container overnight.

What’s More

Preventive maintenance saves you money by reducing equipment

breakdowns and improving operating performance. It will also maintain both
the safety and the energy efficiency rating of your equipment in accordance
with the manufacturer’s guidelines. Pre-planning your maintenance helps to
identify issues before they become a problem, keeping your kitchen
functional.

Activity 2
Direction: Rearrange the following steps in developing a preventive
maintenance plan their proper order. Use numbers to indicate their order of
preference. The first number is done for you. Write your answers in your TLE
notebook.
A. Basic steps in developing a Preventive Maintenance Program
5 1. Determine the frequency of each task.
2. Identify maintenance tasks for each item.
3. Gather data and create a master list of tools and equipment in
the kitchen.
4. Tasks could include inspecting, monitoring, lubricating, and
replacing parts. A comprehensive program includes condition monitoring
(actions that detect failures) and predictive maintenance (actions that prevent
failures). 
5. Consider the manufacturer’s recommendations, equipment
history, and past experiences.

What I Have Learned

Regular maintenance of equipment is an important and necessary

activity. The term ‘maintenance’ covers many activities including inspection,
testing, measurement, replacement and adjustment, and is carried out in all
workplaces. It has a vital role to play in reducing the risk associated with some
workplace hazards and providing safer and healthier working conditions.

Activity 3
Direction: Have a look at the picture. Choose at least five baking tools or
equipment that you know and describe what you have done so that these will
last longer and function better. Write your answers in your TLE notebook.

Baking Tools and Equipment Preventive Maintenance

Example: Rolling pin Dried properly before storing to prevent
the water from settling into the wood.
1.
2.
3.
4.
5.

What I Can Do

Show that you learned something by doing this activity.

Another effective way to maintain bakery tools and equipment is to

perform basic preventive maintenance. This is to provide maintenance before
the equipment cannot function without having to make a major repair.

Activity 4
A. Concept Mapping
Direction: Write in the figures the concepts that relate to the word
“Preventive Maintenance”. Add more shapes if you want. Copy and draw it
in your TLE notebook.

PREVENTIVE
MAINTENANCE

Example:
Regular Maintenance

B. Classification

Direction: List down at least three examples of disinfectants, natural

disinfectants and cleaning tools that you can buy from the supermarket or
grocery stores.

Disinfectants Natural Disinfectants Essential Cleaning

Tools and Materials
1. 1. 1.
2. 2. 2.
3. 3. 3.

Assessment

Let us determine how much you already know about checking condition of
tools and equipment. Take this test. Write your answers in your TLE
notebook.

A. Multiple Choice

Direction: Read each questions carefully and write the letter of the best
answer.
1. These are the methods of cleaning and sanitizing kitchen tools and
equipment.
A. Disassembling, Immersion, Sterilizing
B. Sterilizing, Disassembling, Immersion
C. Disassembling, Sterilizing, Immersion
D. Sterilizing, Immersion, Disassembling

2. The two common methods of killing or preventing the growth of

microorganisms which causes a number of diseases in humans and
also spoil the food.
A. Immersion, Sterilizing
B. Sterilizing, Disassembling
C. Sterilizing, Immersion
D. Cleaning, Sanitizing

3. It is an excellent disinfectant, and one that can be used in different

areas of your kitchen – like floor, countertops, or the kitchen sink
A. Baking Soda
B. Borax
C. Bleach
D. Vinegar

4. It is renowned for being an excellent all-round cleaner, particularly for

the kitchen, because its high acidity levels mean that most germs
simply cannot survive when they come into close contact.
A. Lemon
B. Water
C. Vinegar
D. Baking Soda

5. This is use as a scrubber to banish ground-in dirt for work surfaces,

cooker tops, and sinks, slice a lemon in half and sprinkle with
A. Slice A Lemon In Half And Sprinkle With Salt
B. Slice A Lemon In Half And Sprinkle With Detergent
 C. Slice A Lemon In Half And Sprinkle With Baking Soda
D. Slice A Lemon In Half And Sprinkle With Sugar

6. These are commonly used for small spills and work-surface

maintenance rather than for full clean-ups.
A. Mop
B. Surface Wipes
C. Cloth
D. Rag

7. Microorganisms may be removed during the cleaning process,

however cleaning is not intended to destroy microorganisms,
is required for this purpose.
A. Cleaning
B. Disinfecting
C. Sanitizing
D. Immersing

8. Remove any blades or other attachments. What equipment does this

task apply?
A. Refrigerator
B. Gas Range
C. Electric Mixer
D. Oven
9. It means removing dirt from food preparation surfaces in the kitchen.
A. Sterilizing
B. Sanitizing
C. Cleaning
D. Disinfecting
10. The first step in cleaning electric hand mixer.
A. Unplug the hand mixer from the wall before cleaning
B. Wipe it down with a clean dry rag
 C. Remove mixing blades, kneading paddles
D. Make sure to wring out the washcloth
11. Preventive maintenance of kitchen tools and equipment was done for
the following reason EXCEPT:
A. Improve equipment efficiency
B. Increase the likelihood of equipment breakdowns
C. Prolong equipment life
D. Identify and resolve any issues
12. Maintenance tasks could include any of the following Except:
A. Inspecting
B. Monitoring
C. Lubricating
D. Using The Same Parts
13. 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 dishwater
B. Soaking in liquid detergent
C. Soaking in bleach solution
D. Soaking in vinegar

14. It melt or crack quickly if they’re exposed to intense heat or even

sunlight.
A. Ordinary plastic and rubber utensils
B. Silicone Utensils
C. Glass Utensils
D. Wooden Utensils
15. Actions that prevent failures.
A. Predictive maintenance
B. Preventive maintenance
C. Preventative maintenance
D. Maintenance
 Additional Activities

Activity: Design and Post!

Direction: Make a poster - slogan on basic preventive maintenance using

short size bond paper, pencil, coloring materials , pentel pen and ruler. Paste
it in your TLE notebook.

PERFORMANCE SCORE CARD

CRITERIA RATING SCORE

Creatively and neatly done showing much relevance to 5

the given topic

Creatively done and neat enough with relevance to the 4

given topic
Creatively done and neat enough but no relevance to the 3
given topic

Simply done and neat enough but not so relevant to the 2

given topic

Poorly done with erasures and irrelevant to the given 1

topic

Congratulations! You have successfully completed Module 5 Basic

Preventive Maintenance. Please proceed to Module 6 and learn about
Storing Tools and Equipment.

Answer Key
 References

BOOKS

CBLM, Bread and Pastry Production, TESDA region10

K-12 Basic Education Curriculum Technology & Livelihood Education
Learning Module in Bread and Pastry Production Exploratory Course Grades
7 & 8.
K-12 Basic Education Curriculum Technology & Livelihood Education
Curriculum Guide Exploratory Course on Bread and Pastry Production

ELECTRONIC RESOURCES

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Admin. “5 Great Bakery Equipment Maintenance Tips.” Stratton Sales. admin
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Mifflin, Mariette. “Essential Pastry Tools & More If You Want to Bake.” The
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http://service-line.co.uk/services/what-is-preventative-maintenance/.
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“Disinfectants for the Kitchen.” cleanipedia. Accessed May 29, 2020.

https://www.cleanipedia.com/ae/en/kitchen-cleaning/disinfectant-cleaning-
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Preventive Maintenance for Kitchen Equipment Getting Back to Basics
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PICTURES

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Telefax: (088) 880 7072
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