7/8 Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Bread and Pastry Production
First Quarter-Module 2: Part 2
Preventive Maintenance Techniques and
Procedures and Proper Storage of Tools and Equipment

Writer: Rommel M. Arzaga

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
 This module was designed and written for you. It is intended to teach you the basic
skills in Bread and Pastry Production. The scope of this module permits it to be used in
different learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.

The module is divided into three (3) lessons, namely:

● Lesson 1 – Types and Uses of Cleaning Materials and Disinfectants
● Lesson 2 – Preventive Maintenance Technique and Procedures
● Lesson 3 – Proper Storage of Tools and Equipment
After going through this module, you are expected to:
1. Explain the proper storing of tools and equipment
2. Enumerate steps on how to store tools and equipment properly.

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 Write the word TRUE if the statement is correct and FALSE if the statement is
incorrect. Write your answer on the space provided.
_____1. Proper storage of tools and equipment increases the overall tool cost due to
maintenance.
_____2. Switch off the equipment and remove its electric plug before cleaning.
_____3. Clean burners with a dry clean rag.
_____4. Pull apart the parts of equipment before cleaning.
_____5. Storage areas for equipment must be clean, dry, and clear.

_____6. Frequently used items are placed in inaccessible locations.

_____7. Knives should be stored with its sharp end up when not in use.

_____8. Tools and utensils are stored near the point of use for accessibility.

_____9. Rinse tools and utensils in cold freshwater to sterilize them.

_____10. Knives should always be disinfected before use.

_____11. Wash and dry utensils with a clean wet cloth before storing them.
_____12. Tools and utensils are stored near the kitchen sink.
_____13. Proper storage teaches workers proper tool usage and accountability.

_____14. Gather loosely electrical cords to prevent entanglement or snagging.

_____15. Label storage cabinet for a correct and immediate finding of tools.

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 Lesson
Preventive Maintenance
2 Techniques and Procedures
It is important to know how to clean, sanitize, and disinfect dishes, utensils, and other
surfaces that may come in contact with the food being prepared. Being a part of food safety,
cleaning, sanitizing, disinfecting proper procedures and storage prevents foodborne illness.

Unscramble each word/s and write it in the space provided below.

1. LEACN

2. ETIIANSZ

3. DCITIFESN

4. FDOOORBEN

5. FUSRCAES

Note to the Teacher

In this lesson, the learners are expected to choose proper cleaning
materials and procedures based on the different tasks on cleaning dishes
or surfaces. It is significant to emphasize their knowledge in the appropriate
cleaning of utensils and surfaces and observe proper storing procedure in
the work area. Give examples to students how to improve their analytic
capabilities in maintaining a clean and organized work environment.

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 Encircle the ten (10) words related to preventive maintenance which you can find in
the word puzzle and write the word/s in the space provided below.

C O N V E N I E N T P
I M M E D I A T E N R
C O M M A E D I A E I
F I N D T G U B P M N
T H E I N A K E A P C
G A T H E R E M Q I I
O U I R T O O L S U P
H R K L U T C E P Q L
A C C E S S I B L E E
S H A K E T O V S N R
E C N A N E T N I A M

1. ________________________ 6. ________________________
2. ________________________ 7. ________________________
3. ________________________ 8. ________________________
4. ________________________ 9. ________________________
5. ________________________ 10. _______________________

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 The kitchen is the backbone of any restaurant. Constant use of equipment in operation
inevitably leads to failures and unexpected downtime which could greatly affect a kitchen’s
productivity and budget. Establishing a regular maintenance program is an excellent and cost-
effective solution to reduce the need for repairs. A maintenance program can help restaurant
managers prevent potential problems, maximize equipment efficiency, and avoid the high cost
of repairs and replacement of spoiled food. Failure to perform these maintenance activities
may increase the risk of microbial contamination.
Here are some important benefits of having a suitable preventive maintenance
program:
▪ Kitchen downtime is reduced and the number of important repairs is avoided
▪ Better management of assets and increased life expectancy of resources thereby
eliminating premature replacement of kitchen equipment.
▪ Reduces cost in overtime and facilitates efficient work schedule of personnel regularly
to repair breakdowns.
▪ Timely routine repairs result in fewer unexpected repairs.
▪ Improved safety and quality conditions for all workers.

Preventive Maintenance Practices

1. Always disinfect knives including retractable knives before use and sharpen them
frequently.
2. Do not use damaged knives or otherwise, maintain them in a sanitary condition.
3. Before using knives, frequently inspect its condition before, during, and after its use for
damages, product resides accumulation or cleaning needs.
4. Remove blades from equipment and clean separately. Other parts should also be
disassembled and regularly cleaned.
5. Keep knives in the designated storage place.

Handy Tools
1. Clean and air dry all handy tools from dirt, rust, and corrosion before storing them.
2. Dry after washing utensils with a clean dry cloth before storing them.
3. Rinse in very hot water all tools and utensils to sterilize them.
4. Conduct inspection periodically to ensure proper cleaning of tools and equipment.

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Cleaning of Equipment
To have longer and efficient use of equipment, these pointers are helpful:

Cleaning the Range

1. Turn off the switch and remove the electric

plug from the socket. Allow the range to cool
down before the start of cleaning.

2. Remove food particles, burnt sediments, and

grease away from the top of the oven.

3. Disassemble removable parts before starting

to wash. Clean thoroughly. Clean the burners
with a dry brush and clean dry rag.

4. Remove grates first before cleaning the entire

oven. Remove by scraping food particles
carefully. Wash and dry well all removable
parts.

Cleaning the Mixer

1. Detach all removable parts.

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2. Wash the bowl and beater every after use.

3. Thoroughly wipe dry all parts with a dry cloth.

Cleaning the Refrigerator

● Turn off the refrigerator, unplug the electrical socket. Allow it to defrost for a few hours.
● Clean the condenser coils which you can find underneath behind the panel at the bottom
of a panel with a vacuum cleaner nozzle. In older models, at the back of the refrigerator.
● Check the door gaskets for wear and
tear. Using a baking soda and water,
clean them thoroughly. Ensure the
door gaskets have a good seal, which
is essential for its energy efficiency. To
test, place a thin piece of paper
between the gaskets and pull gently. If
it slips out easily, you’ll need to replace
the gaskets. Test in different places as
the wear on gaskets isn’t always
uniform.
The main concern of the management and their workers in the workplace is the proper
care and storage of tools and equipment. Doing so prevents accidents and injuries.

The Importance of Proper Storage of Tools and Equipment

1. Tools and equipment should be kept clean and in good working condition.
2. If a tool or piece of equipment is damaged, it should not be used because it is
dangerous or may cause damage to other properties if used.
3. Workers are taught the principles of accountability
4. It improves the appearance of the workplace and maintains the safety and well-being
of the people who enter the workstation.
5. It reduces the maintenance cost of the tools.

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Pointers to Follow in Storing Tools and Equipment
1. Never leave tools on the working counter.
2. All tools must have a designated storage place.
3. Storage cabinets must be correctly labeled for an immediate finding of needed tools
and equipment.
4. Tools must be stored near the intended workplace.
5. Tools must be washed and dried completely before storing them.
6. Knives should be stored properly when not in use, a sharp edge is facing down.
7. To prevent entanglement, the electrical cord must be gathered and secured.
8. To avoid moisture build-up, cutting boards should be stored vertically.
9. Metal equipment must be stacked on top of each other after drying.
10. Areas of storing equipment must be kept clean, dry, and not overcrowded.

Look around your kitchen. Based on what you’ve learned on this module, prepare a
Storage of Tools and Equipment Plan. Consider the following suggested steps below. Discuss
your plan on the space provided below.

When you make your plan, consider the following:

1. Classification of the tools and equipment

2. Cleaning and drying procedures
3. Proper storage places
4. Correct labels on storage cabinets or areas
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

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 ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Your output will be rated based on the scoring rubrics below.

Needs
Excellent Fair Good Improvement
5 3 1 0
Content is Content is informative Content is related to the Content and
Content and informative, and detailed but topic but lacks some detail are
Details detailed, complete, contains some details. There is insufficient.
and accurate. inaccuracy. inaccurate information.
There are minor There are one or two There are many errors Minimal effort in
errors in spelling, errors in spelling, in spelling, punctuation, making it
Readability
punctuation, and punctuation, and and grammar. readable.
grammar. grammar.
Total Score: 10 Score equivalent: 7-10 = Excellent
4-6 = Good
1-3 = Fair
0 = Needs Improvement

Answer the following questions on the space provided. (5 points each)

1. Briefly discuss what you have learned about Preventive Maintenance Practices.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
2. Why is it important to properly store tools and equipment? Include two pointers
to follow in proper storage.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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 In a fast-food restaurant, the main concern of the management and their employee in
the workplace is the proper care and storage of tools and equipment. Make a comic strip below
and discuss the importance of proper storage of tools and equipment in a fast – food settings.
(20points)

Your output will be rated based on the scoring rubrics below.

0
5 3 1
Criteria Needs
Excellent Good Fair
Improvement
Coverage of Content is Content is informative Content is related to the Content and details
Topic informative, detailed, and detailed but topic but lacks some are insufficient.
complete, and contains some details. There is
accurate. inaccurate information. inaccurate information.
Use of All illustrations are Some illustrations are Some illustrations are No illustration is
Illustration neat, clear and neat, clear and creative, neat, clear and creative, neat, clear and
creative, related to related to the topic one or two are not related creative, nor related
the topic to the topic to the topic
Appearance Very organized with Organized with easy to Partly lacks neatness and Lacks neatness and
easy to read lettering read lettering somewhat disorganized is mostly
disorganized
Total: 15

Score 12-15 = very good

equivalent: 11-14 = good
7-10 = fair
1-6 = poor

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OFFLINE: INFOGRAPHIC
Tools: pencil, crayons, drawing pens, scissors, ruler
Draw an infographic showing how to clean the baking tools effectively, some
preventive maintenance techniques/procedures, and proper storage of tools. You may use
any medium you are most comfortable with.

Your output will be rated based on the scoring rubrics below.

0
5 3 1
Criteria Needs
Excellent Good Fair
Improvement
Coverage of Content is Content is informative Content is related to the Content and details
Topic informative, detailed, and detailed but topic but lacks some are insufficient.
complete, and contains some details. There is
accurate. inaccurate information. inaccurate information.
Use of All illustrations are Some illustrations are Some illustrations are No illustration is
Illustration neat, clear and neat, clear and creative, neat, clear and creative, neat, clear and
creative, related to related to the topic one or two are not related creative, nor related
the topic to the topic to the topic
Appearance Very organized with Organized with easy to Partly lacks neatness and Lacks neatness and
easy to read lettering read lettering somewhat disorganized is mostly
disorganized
Total: 15

Score 12-15 = very good

equivalent: 11-14 = good
7-10 = fair
1-6 = poor

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ONLINE: Demonstration Video

Make a demonstration video on how to clean baking tools or equipment effectively.

Choose a tool or baking equipment, discuss how to properly clean and dry the appliance. Also,
show the proper storage procedure. Present the following pointers:
● Proper preventive maintenance techniques and procedures
● proper storing of tools.
Your video presentation will be rated using the Rubric scoring below.
Needs
Criteria Excellent Good Fair Improvement
4 3 2 1
Content The information Some parts of the Information 0nly one or no
presented on the information presented lacks information was
tool or equipment presented on the tool substance. Two to presented. A tool or
cleaning procedure or equipment three tools or equipment cleaning
is complete and cleaning procedure equipment cleaning procedure was
correct. are incomplete or procedures are hardly mentioned.
incomplete. incorrect or missing.
Originality The presentation The presentation The presentation The presentation
showed great showed certain showed little showed no
originality and originality and originality and originality nor
creativity. creativity. creativity. creativity.
Video The presentation The presentation The presentation Little focus was
Presentation showed many showed several (3-4) showed limited (1-2) made to provide
camera angles, camera angles, clear camera angles, with variety to the video.
clear sound, and sound, and adequate some background
adequate use of use of zooming noise and some
zooming providing providing variety in zooming to provide
variety in the video. the video. variety in the video.
Total: 12

Score equivalent: 10-12 = very good

6-9 = good
3-5 = fair
1-2 = poor

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 Read and understand the question carefully then choose and write the answer on the
space provided.
____1. What should be done to locate tools easily?
a. label cabinets c. label tools
b. store in cabinets d. store in boxed
____2. What tool or equipment can be placed near the stove?
a. cutting board c. spatula
b. pans d. wire whisk
____3. What is the result of keeping the equipment wet?
a. decay c. rust
b. equipment malfunction d. work delay
____4. What is the proper practice in keeping tools safe and useful?
a. label tools c. near oven
b. maintains moisture d. proper storage
____5. What is the result of having a good preventive maintenance program?
a. decrease in workplace safety c. less work interruptions
b. increased equipment downtime d. potential for work overtime
____6. How often should you conduct safety inspections on tools?
a. annually c. monthly
b. daily d. weekly
____7. How often do you conduct preventive maintenance inspection on equipment?
a. annually c. monthly
b. daily d. weekly
____8. Why is it important to maintain the proper storage of tools and equipment?
a. increase purchase of new tools c. teaches workers additional skills
b. maintains safety and health d. overtime for workers / labor intensive
____9. How should cutting boards be stored to avoid moisture build-up?
a. horizontal c. stack on one another
b. lying down d. vertical
____10. What tool should be kept when not in use to avoid cuts/wounds?
a. cutting board c. knife
b. flour shifter d. spatula

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● Bread and Pastry Production Learning Module – Exploratory Course Gr7/8
● The Benefits of Preventive Maintenance:
https://ableserve.com/issue-1/the-benefits-of-preventive-maintenance/
● Preventive Maintenance program:
https://www.rwsmithco.com/community/back-of-house/preventative-maintenance-for-
commercial-kitchens/
● A 13point Preventive Maintenance Plan for your Kitchen:
http://kitchenpartsplus.com/kitchen-preventative-maintenance-plan/
● Tip of maintaining kitchen equipment:
https://www.autoiceequipment.com/kitchen-equipment/tips-for-maintaining-kitchen-
equipment/
● Cause of wetness in equipment:
https://books.google.com.ph/books?id=1jh35SSQewIC&pg=PA2&lpg=PA2&dq=caus
e+of+wetness+in+equipment&source=bl&ots=lw95HjmhBu&sig=ACfU3U1PXfAUitNv
ij2zP6aUN1mcKxW0dw&hl=fil&sa=X&ved=2ahUKEwingK_FjsLqAhWIGKYKHVqED7
QQ6AEwC3oECAoQAQ#v=onepage&q=cause%20of%20wetness%20in%20equipm
ent&f=false

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 Development Team of the Module

Writers: Rommel M. Arzaga (SRNHS)

Editors:
Belinda Ll. Ulep (SRNHS)
Nerissa E. Estrella (ASP II/OIC, MNHS)
Internal Reviewers: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor–EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE