LEARNING OUTCOME 1

Utilize appropriate kitchen tools, equipment,

and paraphernalia

Identify types of tools, equipment, and paraphernalia

LESSON
Classify the types of appropriate cleaning tools and

1 equipment based on their uses

INTRODUCTION

LET'S UNLOCK TERMS

Study the meaning of the words below to help you understand the lesson well.

KITCHEN TOOLS - a small hand held utensils usually used in the kitchen
for food preparation.
KITCHEN EQUIPMENT - refers to large item in the kitchen that requires
electrical power in order to operate.
KITCHEN PARAPHERNALIA - utensils used for furnishing foods.
CLEANING - a physical removal of dirt.
DISINFECTANT - a substance used to destroy germs and diseases.
KITCHEN - a room especially set apart and containing necessary utensils
for cooking food.
SANITIZING - process of reducing number of harmful organisms to safe
level on food contact services.
SANITIZER - chemical agent used for cleansing and santizing surfaces
and equipment.

PRE - ASSESSMENT
Direction: Choose the correct answer inside the box and write it on the space provided.

Equipment Cutting Board Vegetable Peeler

Citrus Knife Dredger Measuring Cup for

Dry Ingredients
Serving Spoon Potato Masher
Aluminum
Kitchen Knife

1.This is used to measure dry and solid ingredients.

2. The most popular, lightweight, attractive, and less expensive
materials in kitchen utensils and equipment.
3. A wooden or plastic board were meat and vegetables can be cut.
4. Used to shake flour, salt, and pepper on meat, fish, and poultry.
 5. This often referred to as cook's or chef's tool.
6. This is used for mashing cooked potatoes, turnips, carrots, or
other soft cooked vegetables.
7. A utensils consisting of a small, shallow bowl on handle, used in
preparing, serving, or eating food.
8. It is used to section citrus fruits.
9. Used to peel vegetables and fruits.
10. They refer to a small electrical appliance such as mixer, or a large
power operated appliance such as range or refrigerator.

Color Me!
Direction: Classify the materials of the tools and equipment below. Color the object
yellow if it is ALUMINUM or STAINLESS STEEL, red if it is PLASTIC, RUBBER,
or SILICON and blue if it is GLASS.

1. 2. 3.

4. 5.

KITCHEN WORD SEARCH

From the puzzle, search for at least 10 names of kitchen tools, equipment, and
paraphernalia. Write your answer in your TLE notebook.

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

Did you know that?

Any cook should be familiar with the correct tools, equipment, and
paraphernalia in the kitchen. It is important to consider several things and
not only the price when buying them. The job of cooking requires specific
tools, equipment for proper and efficient preparation of food.

Materials of kitchen utensils and equipment commonly found in the kitchen

Aluminum - is the most popular, lightweight, attractive, and less expensive
in kitchen tools and equipment. It requires care to keep it shiny and clean.
It gives even heat distribution and available in sheet or cast aluminum.

Stainless Steel - is the most popular material used for tools and equipment, but is
more expensive. Choose those with copper, aluminum or laminated steel bottoms
to spread heat and keep the pot from getting heat dark spots. Stainless steel
utensils maybe bought in many gauges, from light to heavy.

Glass - is good for baking but not practical on top or surface cooking. Great care
is needed to make sure for long shelf life.

Teflon - is a special coating applied to the inside of some aluminum or steel

steel pots and pans. It helps food from not sticking to the pan.

Plastic and Hard Rubber - are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives
than metal and more sanitary than wood. Plastics are greatly durable and cheap
but may not last long.

Cooking Utensils and Its Function

1. Baster is handy for returning some of the meat or
poultry juices from the pan, back to the food. Basting
brushes can be used for the same purpose, but they are
also convenient for buttering the tops of breads and
baked goods after they come out of the oven.

2. Cans / bottles opener is use to open a food tin,

preferably with a smooth operation, and comfortable
grip and turning knob.

0
 3. Colanders also called a vegetable strainer are essential
for various tasks from cleaning vegetables to straining
pasta or tin contents.

4. Cutting Boards a wooden or plastic board where meats

and vegetables can be cut

5. Dredgers are use to shake flour, salt, and pepper on meat,

poultry, and fish.

6. Double boiler is use when temperatures must be kept below

boiling such as for egg sauces, puddings, and to keep foods
warm without overcooking

7. Emery boards/sharpening steel is use to sharpen long knives.

8. Flipper use for turning hamburgers and other food items

9. Funnels – used to fill jars, made of various sizes of stainless steel,

aluminum, or of plastic.

10. Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for cooking.

11. Graters used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese

12. Handy Poultry & Roasting Tools make it easier to lift a hot roasted turkey from
the roaster to the serving platter without it falling apart.

13. Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all
types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast
or roast turkey.
12.
10. 11.
 DIFFERENT KINDS OF KITCHEN KNIVES AND ITS USES

a. Butcher knife – used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with
heavy blade with a saber or flat grind
b. French knife – used to chop, dice, or mince food. Heavy knives have a saber or
flat grind
c. Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
d. Boning knife – used to fillet fish and to remove raw meat from the bone
e. Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
f. Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
g. Paring knife – used to core, peel, and section fruits and vegetables. Blades are
short, concave with hollow ground.

b.
a. f.
d.

e.
c.
g.

14. Kitchen Shears are practical for opening food

packages, cutting tape or string to package foods or
simply to remove labels or tags from items. Other cutting
tools such as box cutters are just as handy, especially for
opening packages

15. Measuring Cups and Measuring Spoons are among the most important items
found in any kitchen, since consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized.

KINDS OF MEASURING TOOLS

a. Measuring Cup for Dry Ingredients is used to measure solids and

dry ingredients, such as flour, fat and sugar. It is commonly made of
aluminum or stainless material. Sizes range
from 1, ½, ¾ and ¼ (nested cups) to one gallon.
 b. Measuring Cup for Liquid Ingredients is commonly made up of heat-proof glass
and transparent so that liquid can be seen. Quantity of measure of liquid ingredient
is different in a dry measuring cup.

c. Scoops or dippers are used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.

d. Spoons come in variety of sizes, shapes, materials and colors. These are used
to measure smaller quantities of ingredients
e. Portion scales - used to weigh serving portions from one ounce to one pound
f. Household Scales are used to weigh large quantity of ingredients

c.

b.
d.

e. f.

16. Pasta Spoon or Server is use to transfer a little or much

cooked pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles; you can use a large slotted serving spoon
for short pastas.

17. Potato Masher use for mashing cooked potatoes,

turnips, carrots or other soft cooked vegetables.

18. Rotary egg beater is use for beating small amount of eggs or batter.

19. Scraper is a rubber or silicone tools to blend or scrape the

food from the bowl; metal, silicone or plastic egg turners
or flippers

20. Serving spoons are utensil consisting of a small, shallow

bowl on a handle, used in preparing, serving, or eating
food.
19.
20.
21. Serving Tongs enables you to more easily grab and
transfer larger food items, poultry or meat portions to a
serving platter, to a hot skillet or deep fryer, or to a plate.

22. Soup Ladle is used for serving soup or stews, but can
also be used for gravy, dessert sauces or other foods.

23. Spoons are solid, slotted, or perforated made of stainless

steel or plastic. the solid ones are used to spoon liquids
over foods and to lift foods, including the liquid out of the pot

24. Temperature Scales is used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying.
Other small thermometers are hanged or stand in ovens
or refrigerators to check the accuracy of the equipment's thermostat.

25. Two-tine fork is used to hold meats while slicing,

and to turn solid pieces of meat while browning
or cooking. It is made of stainless steel and
with heat-proof handle.

26. Vegetable peeler is used to scrape vegetables,

such as carrots and potatoes and to peel fruits.

27. Whisks is used for blending, mixing, whipping

eggs or batter, and for blending gravies,
sauces, and soups. The beaters are made
of looped steel piano wires which are twisted
together to form the handle.

28. Wooden spoons is used for creaming,

stirring, and mixing. It is made of hardwood.
Did you know that..
Equipment refer to a small electrical appliance such as mixer, or
a large expensive power operated appliances such as range or
refrigerator. These are mandatory pieces in the kitchen or any food
establishment.

Cooking Equipment and Its Function

1. Refrigerators / Freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture content
of each type of food.

2. Auxiliary equipment like griddles, tilting skillets,

broiler/grills, steamers, coffee makers, deep-fat fryers,
wok, crockery, cutting equipment (meat slicer,food choppers, grinders)
mixers and bowls, pots and pans are utilized most commonly in big food
establishments, some with specialized uses and some are optional.

3. Microwave ovens have greatly increased their use in the food

industry. Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked or heated
quickly in microwave ovens.

4. Blenders are used to chop, blend, mix,

whip, puree, grate, and liquefy all kinds of food.
 Remember!
Kitchen Tools and Utensils - are essential and important that
every kitchen should have this.
Kitchen Equipment - are power operated appliance.
Kitchen Paraphernalia - nice to have but not always essential.

DO - IT - YOURSELF
Direction: List down 5 kitchen tools, 5 equipments and 5 paraphernalia you can
find in your home.

LET US DO MORE!

Direction: Identify the following kitchen tools, equipment, and paraphernalia in

column A. Write your answer in column B with a short description of its uses
or function.
Column A Column B
 ENGAGEMENT

Activity 1 "IDENTIFY ONE, IDENTIFY ALL!" - From the given kitchen tools,
equipment, and paraphernalia, complete the table in the activity sheet
Lesson 1 1.1
Activity 2 "YOU COMPLETE ME" - Answer the word puzzle in the Activity Sheet
Lesson 1 1.2
Activity 3 "LET'S COOK" - See Activity Sheet Lesson 1 1.3, follow the instruction.
Make a video of your presentation.
Activity 4 "REFLECTION" - Answer Activity Sheet 1.4

ASSIMILATION
I. Direction: Identify the following. Write your answer in your TLE notebook.

1.This is used to measure dry and solid ingredients.

2. The most popular, lightweight, attractive, and less expensive
materials in kitchen utensils and equipment.
3. A wooden or plastic board were meat and vegetables can be cut.
4. Used to shake flour, salt, and pepper on meat, fish, and poultry.
5. This often referred to as cook's or chef's tool.
6. This is used for mashing cooked potatoes, turnips, carrots, or
other soft cooked vegetables.
7. A utensils consisting of a small, shallow bowl on handle, used in
preparing, serving, or eating food.
8. It is used to section citrus fruits.
9. Used to peel vegetables and fruits.
10. They refer to a small electrical appliance such as mixer, or a
large power operated appliance such as range or refrigerator.

II. Direction: Classify the materials used for the following tools, equipment, and
paraphernalia. Write your answer in your TLE notebook.

1. 4.

2. 5.

3.
 LEARNING OUTCOME 2
Maintain appropriate kitchen tools, equipment,
and paraphernalia

LESSON Select various types of chemicals, for cleaning and

sanitizing kitchen tools, equipment, and paraphernalia.

1 Clean and sanitize kitchen tools and equipment following

manufacturer's instruction.
Use cleaning tools, equipment, and paraphernalia in accordance
with standard operating procedure.

Maintain kitchen tools, equipment, and work areas.

INTRODUCTION

Covid 19 is a very serious matter nowadays. This pandemic urges everyone to

observeproper sanitation to stop the spread of the virus. Proper handwashing
therefore is one of the ways to keep oneself clean and keep us from being infected.
If we do not washour hands, we may transfer the virus by touching the kitchen tools
and equipment whenwe cook. Thus, it is also very necessary to clean and sanitize
our kitchen tools, equipment, and paraphernalia to keep us safe.

PRE - ASSESSMENT
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write your answer in your TLE notebook.

1. Using dishwashing detergent in washing dishes is a cleaning process.

2. Cleaning and sanitizing are needed to keep the food safe.
3. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
4. Chemicals must be stored away from food, dishes, and food contact surfaces.
5. Sanitation of utensils, equipment, and food preparation area must be observed
before and after food preparation.
6. 140⁰F to 150⁰F is the temperature in sanitizing items in hot water.
7. Liquid dishwashing soap is an example of detergent cleaning agent.
8. Using sunlight is one of the methods of using heat sanitizing.
9 Contact time in sanitizing means the amount of chemical in the solution.
10. Fifty (50) ppm chlorine in water solution is a mixture of 1 tablespoon chlorine
and 4 gallons of water.

ANSWER ME
Direction: Answer the following questions. Write your answer in your TLE
notebook.

1. What is the difference between cleaning and sanitizing?

2. If asked to clean and sanitize kitchen tools, equipment and paraphernalia,
what are the things you need to use?
DEVELOPMENT

Did you know that..

Cleaning and sanitizing may be the most important aspect of
sanitation program. Improperly cleaned and sanitized areas allow
harmful microorganisms to be transferred from one food to another
food.

Cleaning is the process of removing food and other types of soil from
such as a dish, glass, or cutting board. Cleaning is done with a cleaning
agent that removes food, soil, or other substances. The right cleaning
agent must be selected because not all cleaning agents can be used on
food-contact surfaces.

Categories of Cleaning Agents

1. Detergents – Use detergents to routinely to wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it.

2. Solvent cleaners – Use periodically on surfaces where grease has burned

on. Solvent cleaners are often called degreasers.

3. Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables.

4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of

soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four hours.
If they are not properly cleaned, food that comes into contact with these surfaces
could become contaminated.

Detergent Solvent Cleaner Acid Cleaner Abrasive Cleaner

Sanitizing is the process of removing harmful bacteria using heat and water or
chemicals, or a combination of both. The term sanitary refers to the state of a
food contact surface or utensil where it does not contain microorganisms at a
level that would permit the transmission of infectious disease or compromise food
safety. Sanitizers are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.

Sanitizing Methods

Heat - there are three methods of using heat to sanitize surfaces – steam , hot
water, and hot air . Hot water is the most common method used in restaurants.

Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium.

Different factors influence the effectiveness of chemical sanitizer.

1. Concentration - The presence of too little sanitizer is not enough to

reduce harmful microorganisms. Too much can be dangerous.
2. Temperature - Generally chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C).
3. Contact time - In order for the sanitizer to kill harmful microorganisms,
the cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time.

Chemical Sanitizer Solutions

Chemical Concentration Contact Time

50ppm (parts per million) in water
between 75 - 100 °F or 1 tablespoon
Chlorine 7 seconds
chlorine mixed with 4 gallons of
water.
12.5 - 25ppm in water that is at least
Iodine 30 seconds
75 °F
Quatemary Up o 200ppm in water that is at least
Ammonium 75 °F or 1 tablespoon mixed with 1 30 seconds
compound gallon of water.

Remember!
If you don’t clean your kitchen properly, germs and bacteria
can start to grow – and quickly, too! This definitely isn’t ideal in a place
where you prepare and cook food as it can lead to the people who live
in your house getting ill. To avoid this, it’s important you’re cleaning
and sanitizing kitchen utensils properly after you use them.
 Steps in cleaning and sanitizing utensils
There are three steps needed to effectively clean and sanitize utensils:
1. Washing
2. Sanitizing
3. Drying
Wash and sanitize any dishes, pots, pans, and cooking utensils that were in
contact with floodwater. Water for washing and sanitizing must be certified
safe to use.
To wash and sanitize:
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.

DO - IT - YOURSELF

Direction: Identify each statement below whether the process is cleaning or

sanitizing. Write your answer in your TLE notebook.

1. steaming the used spoons, forks and kitchen tools

2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers

LET US DO MORE!

Make a video presentation on how to clean and sanitize kitchen tools and
utensils and answer the following questions below.

1. What are the tools and utensils you used in the video?
2. What cleaning agents did you used?
3. What do you think is the effect of using cleaning and
sanitizing agents to your kitchen tools and equipment?
ENGAGEMENT

Activity 1 "RECITE, REWRITE!" - Make a flash cards of the 4 categories of

cleaning agents and write its deifinition. See Activity Sheet Lesson 1 2.1
Activity 2 "POST IT" - Maka a poster about cleaning and sanitizing kitchen tools
and equipment. Use the Activity Sheet Lesson 1 2.2
Activity 3 "REFLECTION" - Answer Activity Sheet Lesson 1 2.3

ASSIMILATION

Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write your answer in your TLE notebook.

1. Using dishwashing detergent in washing dishes is a cleaning process.

2. Cleaning and sanitizing are needed to keep the food safe.
3. Dusting and wiping are ways to sanitize surfaces and equipment in the kitchen.
4. Chemicals must be stored away from food, dishes, and food contact surfaces.
5. Sanitation of utensils, equipment, and food preparation area must be observed
before and after food preparation.
6. 140⁰F to 150⁰F is the temperature in sanitizing items in hot water.
7. Liquid dishwashing soap is an example of detergent cleaning agent.
8. Using sunlight is one of the methods of using heat sanitizing.
9 Contact time in sanitizing means the amount of chemical in the solution.
10. Fifty (50) ppm chlorine in water solution is a mixture of 1 tablespoon chlorine
and 4 gallons of water.

Congratulations!
You have finished the Lesson 1 of Cookery module.
You may now proceed to Lesson 2.
 LEARNING OUTCOME 1
Carry out measurements and calculation in a
required task.

LESSON
Give the abbreviations and equivalents of measurement.

2 Measure ingredients according to recipe requirements.

Convert system of measurements according to recipe

requirements.

Perform substitution of ingredients.

INTRODUCTION

PRE - ASSESSMENT
Directions: Read the questions carefully. Choose the answer that corresponds
to the given statement. Write only the letter of the answer in your TLE notebook.

1. A tool used to measure flour, sugar and other dry ingredients is called _______.
a. Measuring tool c. Dry measuring Cup
b. Weighing scale d. Measuring tool
2. This equipment is used to measure large quantities of ingredients.
a. Measuring.cup c. Measuring spoon
b. Weighing scale d. Liquid measuring cup
3. In a given recipe there is a required time for baking. What tool are you going to
use to check the required given time?
a. Timer c. Weighing scale
b. Dry measuring tools d. Oven
4. What tool is used to level off when measuring flour?
a. Rubber scraper c. Wooden spoon
b. Spatula d. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
a. Wet c. Flat
b. Dry d. Top
6. Are usually measured by a measuring spoon because it only requires small
amount.
a. Flavorings c. Brown sugar
b. Flour d. Cornstarch
7. Which statement is true when measuring dry ingredients?
a. Only fill them half way c. They come in a set of 4
b. Fill them to the top d. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
a. 8 tbsp c. 10 tbsp
b. 4 tbsp d. 2 tbsp
 9. Four (4) cups of water is equivalent to _____________.
a. 4 pint c. 16 ounces
b. 1 quart d. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
a. 3 cups milk c. 1 cup milk
b. 2 cups milk d. 1 cup water
11. What is the correct abbreviation of tablespoon?
a. tbsps. c. tsp.
b. Tbsp. d. tsps.
12. Which of the following is the correct abbreviation of pound?
a. Lb. c. pdn
b. pnd d. lbs.
13. What is the correct abbreviation for dozen?
a. Dozen c. Do
b. Doz. d. Dz.
14. What is the equivalent measurement of 1 pound butter?
a. 2 cups c. 2 Ounces
b. 2 kilogram d. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
a. 2.25 pound c. 221 pound
b. 2.21 pound d. 22.1 Pound

DEVELOPMENT

Did you know that..

● Measuring - is the process of calculating and determining the specific amount of
an ingredients required by using a standard measurement device, such as a
measuring spoon, measuring cup, or measuring utensils.
● There are two types of measurement system 1. English System of Measurement
and 2. Metric System of Measurement.

Different people may use the identical recipe for molded desserts, all of
their molded desserts could turn out differently because of different
measuring and mixing techniques. The following section presents some
important measuring equivalents, tables and conversions.

ABBREVIATION OF MEASUREMENTS

tsp. - teaspoon doz. - dozen gal. - gallon

tbsp. - tablespoon lb. - pound pt. - pint
g - grams oz. - ounce qt. - quart
kg - kilograms fl oz - fluid ounce l - liter
c. - cup ml - milliliter
 TABLES OF WEIGHTS AND MEASURE
Conversion Chart

DO - IT - YOURSELF

Direction: Convert the following using the table of kitchen conversion. Write your
answer in your TLE notebook

1. 2 tbsp = tsp 6. 20 tbsp = tsp

2. 1/4 c = tbsp 7. 4 gal = ml
3. 1/4 c = tbsp 8. 1 c = oz
4. 30 g = oz 9. 16 tbsp = c
5. 4 tbsp = ml 10. 12 oz = g
 TYPES OF MEASURING TOOLS USED IN THE KITCHEN

1. Liquid Measuring Cups - a graduated cup with fraction

(1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
A measuring glass made of transparent or plastic
is more accurate for measuring liquids.
2. Dry Measuring Cups-a cup used to measure dry ingredients
such as flour, sugar, cornstarch and brown sugar. A series
of flour individualized cups indicating fractional points
(1, ½, 1/3, ¼, 1/8).
3. Measuring Spoons-These consist of a set of spoons with
different measurements used in measuring small amount
of ingredients like baking powder, baking soda, yeast and other.
4. Weighing Scale - this equipment is used in to measure
large quantities of ingredients.

MEASURING LIQUID AND DRY INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for measuring.

Therefore, always observe the following procedures:

Rice and Flour

Fill the cup to overflowing, level-off with a spatula or with a straight-edged knife.

Sifted Flour
Sift flour 2 or 3 times. Fill the cup to overflowing, level-off with a spatula or with
a straight-edged knife.

Brown sugar
Pack into cup just enough to hold its shape when turned out off cup. Level off with a
spatula before emptying.
Salt, pepper, baking soda, baking powder
For small amount of ingredients, level a measuring spoon with straight edge of a
knife.

Liquid ingredients
To measure liquids, you should always use liquid measuring cups and spoons.
Liquid measuring cups are usually glass or plastic, and most have a spout for
pouring. Avoid dry measuring cups when measuring liquids because they will not
be as accurate and could make a difference in the outcome of a recipe.
Place the cup on a flat, level surface. Hold the cup firmly and pour the desired
amount or liquid into the cup.Lean over and view the liquid at eye level to make
sure it is the proper amount.

Remember!
●Check and calibrate timers/thermometers, scales, and other
measuring devices according to manufacturer's manual before using.
●Ingredients which measure by volume and by weight demand
standardized measuring tools and equipment.
●Do not shake the dry measuring cup to level off dry ingredients.
●Spring scales should be adjusted so that the pointer is at zero (0).
● Ranges, sometimes called stoves, provide heat for cooking on top
and in the oven. The controls for range heat must be accurate and
easy to operate. Tools and utensils needed for cooking on the range
and work space should be within easy reach.
● Learn to match the size of pan to the size of the unit and to select
the right amount of heat for the cooking job to be done.
● In microwave cooking, time schedules must be followed exactly
because every second is important. The microwaves shut off
automatically when the door is opened.
● Refrigerators are operated by electricity. The unit that does the
cooling is underneath the box behind the grill.
● Coffee makers mostly are automatic, requiring only the measurement
of coffee and water.
● In preparing foods on the range or in the fryer, heat is transferred by
conduction
 DO - IT - YOURSELF

Directions: Read the questions carefully. Choose the correct answer.

Write your answer in your TLE notebook.

1. _______ is a tool used to measure flour, sugar and baking powder.

A. Measuring spoon C. Dry measuring cup
B. Liquid measuring cup D. Weighing scale
2. _______ is a tool use to level off when measuring flour.
A. Rubber scraper C. Wooden spoon
B. Spatula D. Knife
3. To measure small amount of ingredients like flavorings and baking powder
you will use_______.
A. Dry measuring cup C. Measuring spoon
B. Liquid measuring cup D. Weighing scale
4. A tool use to measure large quantities of ingredients like 50 grams of flour
A. Weighing scale C. Measuring spoon
B. Liquid measuring cup D. Oven thermometer
5. The 3rd step in measuring flour is to
A. Sift the flour C. Spoon the flour
B. Level off with the use of spatula D. Pack the flour
6. It is equipment used to baked goods like cakes, pies and pastries.
A. Oven C. Steamer
B. Griller D. microwave
7. Which of the following tool can be used as a substitute for spatula when leveling
off flour?
A. Wooden spoon C. Rubber scraper
B. Knife D. Turner
8. Which of the following ingredients can be measured by a measuring spoon?
A. Egg C. Rice
B. Baking soda D. Pasta
9. If your recipe calls for sifted flour, sift it ______ you measure.
A. Before C. During
B. After D None of the above
10. _______ ingredients do not weigh the same as wet ingredients.
A. Creamy C. Powder
B. Dry D. Wet

SUBSTITUTION OF INGREDIENTS

How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary
ingredient --it's easier to use a similar product as a replacement.
There are, however, several factors to consider when substituting ingredients.
Take into account differences in flavor, moisture, texture and weight.

Substitutions with an acid factor, such as molasses, need to be neutralized to avoid

changes in the flavor and texture of the product. Differences in sweetening and
thickening power need consideration in sugar and flour substitutions. To help avoid
disappointments when substituting ingredients, understand the physical and
chemical properties of all ingredients. Measure accurately.
The following table gives substitutes that may be used to get a finished product
similar to the original.
 1. What tools and utensils you used in the video?
2. What cleaning agents did you used?
3. What do you think is the effect of using cleaning and
sanitizing agents to your kitchen tools and equipment?

DO - IT - YOURSELF

Directions: Give the substitution of the following Ingredients. Choose the answer
on the substitution table. Write only the letter in your TLE notebook.

1. 1 tbsp arrow root 6. 1 tsp italian seasoning

2. 1 eggyolk 7. 1 cup miniature marshmallow
3. 1 cup flour for pastry 8. 1 tsp cream of tartar
4. 1 clove garlic 9. 1 cup whole milk
5. 1 cup honey 10. 1 cup mayonnaise for salad
ENGAGEMENT

Activity 1 "TABLE UP" - Make a table of ingredients found on you kitchen.

Use Activity Sheet Lesson 2 1.1
Activity 2 "REFLECTION" - Answer the Activity Sheet Lesson 2 1.2

ASSIMILATION

Directions: Read the questions carefully. Choose the answer that corresponds
to the given statement. Write only the letter of the answer in your TLE notebook.

1. A tool used to measure flour, sugar and other dry ingredients is called _______.
a. Measuring tool c. Dry measuring Cup
b. Weighing scale d. Measuring tool
2. This equipment is used to measure large quantities of ingredients.
a. Measuring.cup c. Measuring spoon
b. Weighing scale d. Liquid measuring cup
3. In a given recipe there is a required time for baking. What tool are you going to
use to check the required given time?
a. Timer c. Weighing scale
b. Dry measuring tools d. Oven
4. What tool is used to level off when measuring flour?
a. Rubber scraper c. Wooden spoon
b. Spatula d. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
a. Wet c. Flat
b. Dry d. Top
6. Are usually measured by a measuring spoon because it only requires small
amount.
a. Flavorings c. Brown sugar
b. Flour d. Cornstarch
7. Which statement is true when measuring dry ingredients?
a. Only fill them half way c. They come in a set of 4
b. Fill them to the top d. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
a. 8 tbsp c. 10 tbsp
b. 4 tbsp d. 2 tbsp
9. Four (4) cups of water is equivalent to _____________.
a. 4 pint c. 16 ounces
b. 1 quart d. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
a. 3 cups milk c. 1 cup milk
b. 2 cups milk d. 1 cup water
11. What is the correct abbreviation of tablespoon?
a. tbsps. c. tsp.
b. Tbsp. d. tsps.
12. Which of the following is the correct abbreviation of pound?
a. Lb. c. pdn
b. pnd d. lbs.
13. What is the correct abbreviation for dozen?
a. Dozen c. Do
b. Doz. d. Dz.
14. What is the equivalent measurement of 1 pound butter?
a. 2 cups c. 2 Ounces
b. 2 kilogram d. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
a. 2.25 pound c. 221 pound
b. 2.21 pound d. 22.1 Pound
 LEARNING OUTCOME 2
Calculate cost of production

LESSON
Discuss pinciples of costing

2 Compute cost of production

INTRODUCTION

PRE - ASSESSMENT
Directions: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.

1. What tool is used to compute food costs?

A. Standard recipe C. Costing principle
B. Costing sheet D. Ingredient costing
2. What do you call the amount added in the price cost?
A. Markup C. Item Cost
B. Percentage Mark Up D. Selling Price
3. The total price paid for a resources used is called _____.
A. Markup C. Selling Price
B. Food Cost D. Buying Price
4. The amount you pay for the product you brought is called _________.
A. Peso Mark Up C. Purchase Cost
B. Percentage Mark Up D. Net Cost
5. ___________ refers to the total cost of food net in an existing inventory.
A. Cost of Production C. Costing
B. Product D. Calculation

DEVELOPMENT

Principles of Costing

The following are the things to consider in calculating the cost of the product.
1. Markup - is the amount added to the price cost. It can also be stated as a
permanent amount or as percentage of the total cost.
2. Selling price - is the price at which a product or service sold.
3. Purchase Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been processed
5. Total Cost - is the total cost of food production.
Calculating Markup & Selling Price

Formula:

Peso Mark Up = Purchase Price - Selling Price

Percent Mark Up = Peso Mark Up ÷ Selling Price
Selling Price = Total Cost + Peso Mark Up
Number of Yield

Sample 1
Compute the SELLING PRICE of KUTCHINTA product given the following
estimated cost of ingredients which produced 15 pcs with 50% peso mark up.

PRODUCT INGREDIENTS PURCHASE COST

1 cup All Purpose Flour 10.00
1 cup Cassava Flour 10.00
2 cups of Sugar 15.00
Kutchinta 3oz
1 tsp Lye Water 3.00
2 cups Purified Water 5.00
TOTAL 43

SOLUTION:
SELLING PRICE = Total Cost + Peso Mark Up
Number of Yield

To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)
43.00 x .50 = 21.5
SELLING PRICE = 43.00 + 21.5 = 64.5 ÷ 25 pcs. = 2.58 or 3.00 each kutchinta

DO - IT - YOURSELF

Directions: Compute the estimated purchase cost of this Chicken Adobo recipe
and impose 50% markup to determine the selling price with total servings of 24.
Show your solution in your TLE notebook.

CHICKEN ADOBO

Item Unit Cost Total Cost

2 kl Chicken 140.00/kilo 280.00
1 head Garlic 50.00/kilo 5.00
4 tbsp Soy Sauce 15.00/bottle 2.00
1/2 cup Vinegar 12.00/bottle 3.00
1 tsp Ground Black Pepper 1.00/pack 1.00
2 pcs Bay leaves 5.00/pack 5.00
2 tbsp Cooking Oil 20.00/bottle 2.50
TOTAL
ENGAGEMENT

Activity 1 - "COSTING" - With the help of your mother, list down the ingredients that
you can find in your kitchen or pantry which you can use to cook any chicken recipe.
Write the cost of each ingredients. Use Activity Sheet Lesson 2 2.1
Activity 2 "COOK IT RIGHT, PRICE IT RIGHT!" - Make a Chicken Recipe at home.
Write the recipe and compute for the selling price of the product. Use the Activity
Sheet Lesson 2 2.2
Activity 3 "REFLECTION" - Answer the Activity Sheet Lesson 2 2.3

ASSIMILATION

Direction: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.

1. What tool is used to compute food costs?

A. Standard recipe C. Costing principle
B. Costing sheet D. Ingredient costing

2. What do you call the amount added in the price cost?

A. Markup C. Item Cost
B. Percentage Mark Up D. Selling Price

3. The total price paid for a resources used is called _____.

A. Markup C. Selling Price
B. Food Cost D. Buying Price

4. The amount you pay for the product you brought is called _________.
A. Peso Mark Up C. Purchase Cost
B. Percentage Mark Up D. Net Cost

5. ___________ refers to the total cost of food net in an existing inventory.

A. Cost of Production C. Costing
B. Product D. Calculation

Direction: Answer the following

1. Principles of Costing
2. Give the formula on how to get the Selling Price?
3. Give the formula on how to get the Markup?

Congratulations!
You have finished the Lesson 2 of Cookery module.
You may now proceed to Lesson 3.
 LEARNING OUTCOME 1
Importance of Occupational Health
and Safety Procedure

LESSON Recognize the importance of OHS

3
INTRODUCTION

Using your mobile phone, go to mentimeter.com and encode this code

30 47 28
once you are in the website the question will pop up and you can continue
to answer, it will serve as your attendance for this day.

DEVELOPMENT

What is Occupational Health and Safety in the Kitchen?

Occupational Health and Safety:
• the anticipation, recognition, evaluation, control and
prevention of hazards from work that may result in injury,
illness, or affect the well being of workers.
• Means by which to control aspects of work production
that involve any degree of risk or danger that may cause
injury or harm.
Reasons for Occupational Health and Safety :
• Eliminates possible danger.
• Safeguard employee productivity.
• Means to promote workplace processes.
• Protect employee rights.
• Maintain worker health.
What is HAZARD?
A hazard is anything with potential to cause injury, illness or damage.
TYPES OF HAZARDS
PHYSICAL HAZARDS Brought by unhealthy working conditions, poor lighting, poor
ventilation, insufficient facilities, inefficient or faulty equipment or machine, and
improper work practices such as wrong use of knives.
BIOLOGICAL HAZARDS Brought by workers infected with diseases or illnesses,
unhygienic personal practices that can transmit bacteria, parasites, fungi to other
workers and food, & equipment being handle
ERGONOMIC HAZARDS Brought by poor posture when working long periods of
standing, bending, pushing, lifting, carrying that can cause body stress, muscle pains
and soreness, back injury, numbness of hands, feet & other parts of body
PSYCHO- LOGICAL HAZARDS Brought by too much stress from work may cause
mental & emotional strains, anxieties, depression – losing focus on one’s work and
others
CHEMICAL HAZARDS Brought by use of chemicals such as disinfectants for
cleaning equipment and floorings, fumes, and smokes from cooking

Preventing Hazards
The 4 Step System S A F E

Spot the Hazard

Assess the Risk
Fix the Problem
Evaluate Results
STRATEGIES IN IDENTIFYING HAZARDS AND RISKS
• OBSERVATION – Observe your workplace.
• RECORDS – Look into past records of work-related injuries and find the causes
people.
• INTERVIEWS – Interview co- workers of any complaints

Write down in the space provided the five (5) types of hazards and discuss it briefly..
 CONTROLLING HAZARDS AND RISKS IN THE WORKPLACE

Also known as risk control. Aim to remove a hazard completely. If this is not
possible a ‘hierarchy of control’ exist.

1. Eliminate completely the cause of the hazard.

2. Substitute with a less hazardous one.
3. Improving an equipment to increase its efficiency minimize wastage.
4. Administration control
5. Wear personal protective equipment

SAFETY PRACTICES IN THE KITCHEN

To keep oneself clean and to keep tools and equipment clean
a) Wash hands thoroughly.
b) Keep fingernails short and clean.
c) Always wear PPE while at work.
d) Wear mask especially when a co-worker has colds.
e) Remove all accessories before working. Follow the correct procedures
in washing, drying, and storing kitchen tools and equipment

To keep the food clean

a. Never handle food when you have wounds, cuts, and infections.
b. It is best to work with clean and sanitized gloves at all times to minimize
hand contact with food.
c. Refrigerate food, especially perishable ones.
d. Keep food in clean containers with cover.
e. Wash fruits and vegetables thoroughly before use.
f. Check food and containers for any possible contamination.
g. Clean the containers of ingredients regularly.
h. Follow the policy of first in, first out. Those stored earlier should be used
first before those stored later.
i. Label packages of food to determine information.

To keep the workplace clean

a. Do not do personal hygiene activities in the workplace.
b. Do not eat, smoke or spit in the workplace.
c. Do not sit on equipment and worktables.
d. Keep the surroundings areas free from dirt and disorganization.
e. Follow the Japanese philosophy of good housekeeping – sort/seiri,
set - in -order/seiton, sweep/seiso, standardize/seiketsu, and
sustain/shitsuke.

In your notebook, copy the table and write down the samples of work in the kitchen
that you can apply the 5’s.

SORT SET-IN SWEEP STANDARDIZE SUSTAIN

SAFETY REGULATIONS
The Clean Air Act of 1999
• Also known as Republic Act No. 8749
• Sets a comprehensive air quality management policy and
program – which aims to provide and maintain healthy air for all citizens
of the country
Waste Management
Government program designed to instill awareness on people on how to manage
their household wastes by implementing waste management practices.
Collection, transport and processing of waste materials Waste Materials can be
• Biodegradable
• Non- biodegradable
• Hazardous
• Non- hazardous
Process Flow of Waste Management
Reduce – minimize amount of waste
Reuse – using discarded materials again
Recycle – transform discarded materials to something new
Recover – generate energy from wastes
Dispose – throw wastes in landfill
Disaster Preparedness and Management
Aims to prevent or minimize losses through quick and appropriate assistance
extended to victims of disaster and attain recovery from the disaster

DISASTER MANAGEMENT CYCLE

Mitigation Preparedness Response Recovery
Mitigation - reducing impacts of disaster to people and properties.
Preparedness - planninng how to respond when disaster strikes
Response - effort exerted to reduce the impact/effect of the disaster
to affected people and property
Recovery - return to normal life

Electrical and Fire Safety Code

Contains precaution on how to prevent or reduce fire occurrence at home and in
the workplace that may result to death, injury, and loss of properties.
Fire safety measures include safety rules implemented in the construction of a
building in dealing with fire.

FIRE DRILL ACTIVITIES

1. Use of fire alarm system in case of fire
2. Operation of Fire Emergency
3. Performance of duties in relation to safety plan
4. Assessment of the responses made during fire drill
5. Documentation of fire drill results
6. Extent of participation of all those concerned

Contingency Measures and Procedures

A contingency plan is a written emergency plan. A contingency plan includes the
following:
1. Emergency procedures in response to disasters
2. Arrangement between local police, hospital & other concerned agencies
3. List of those who can help respond to the emergency
4. Updated list of facilities and equipment in the building
5. Evacuation plan of personnel and workers Evacuation is the immediate
movement of people away from the hazard scene.
 ENGAGEMENT

Activity 1 “THE HAZARD DIARY!”

On the Activity Sheet Lesson 3 1.1 Write down the common workplace
hazard and examples of it. You can go back to the video presentation or
to the link given above.
Activity 2 “RESEARCH WORK”
Probably this would be the easiest activity in this module all you have to do
is to make some online research regarding to the different hazard and
risks.
Activity 3 “UNLEASHING THE ARTSY PART OF YOU!”
Given the Theme ““Control Hazard, Before It Starts”, make a poster.

ASSIMILATION

Direction: Identify the following. Write your answer in your TLE notebook

1. Is the anticipation, recognition, evaluation, control, and prevention of

hazards from work that may result in injury, illness, or affect the well being
of workers.
2. It is anything with potential to cause injury, illness, or damage.
3. It is the Japanese word for sort.
4. Brought by unhealthy working conditions, poor lighting, poor ventilation
insufficient facilities, inefficient or faulty equipment or machine, and improper
work practices such as wrong use of knives.
5. Brought by use of chemicals such as disinfectants for cleaning equipment
and floorings, fumes and smoke from cooking.

Direction:Enumerate the following. Write your answer in your TLE notebook.

1. Types of Hazard
2. Process Flow of Waste Management
carrying that can cause body stress, muscle pains

related injuries and find the causes

 Republic of the Philippines
Region IV-A CALBARZON
Division of Laguna
District of Bay
BITIN INTEGRATED NATIONAL HIGH SCHOOL
Hello friends,

My name is ElectroBitin and I would like to show you

how much fun learning about Electrical Installation
and Maintenance can be.

What is your name?

__________________________________________________

Tools and materials are identified as per job requirement.

Tools are classified according to its function as per job
requirement.
Materials are classified according to its uses on a specific
project.
Tools and materials are selected.
Direction: Choose the best answer inside the box. Write your answers on the space
provided before the number.

Long Nose Pliers Philips Screw Driver

Combination Pliers Wire Stripper

Electrician’s Knife Male Plug

Hammer Portable Electric Drill

Fuse Stubby Screw Driver

_______1. This is used for griping, holding, cutting electrical wires and cables and even
small nails. Usually used by linemen in doing heavy tasks.
________2. Used for cutting and holding fine wires. This can reach tight space or small
opening where other pliers cannot reach and also used in making terminal loops of
copper wires.
________3. This has a cross tip resembling a positive (+) sign. It is used to drive screws
with cross slot heads.
________4. This is tools used in driving or pounding and pulling out nails.
________5. A tool used for removing insulation of medium sized wires ranging from
gauge #10 to gauge #16.
________6. A small drilling machine with a chuck capacity of ¼‖ to 3/8‖. It is used in
making holes on metal sheets and concrete walls.
_________7. Comes in either Standard or Philips screw driver with short shank or blade
and shorted handle used to turn screws in tight space where standard screw driver
cannot be used
_________8. Used by linemen to remove insulation of wire and cables in low and high
voltage transmission lines.
_________9. Is a device inserted to a convenience outlet to conduct electric current.
A flat cord is attached to it on one end and the other end is connected to a current
consuming instrument or appliance.
_________10. This is a circuit protective device that automatically blows and cut the
current when an over load or short circuit happens.

Let’s have some fun! Let us know how deep you are familiar with Electrical Installation
and Maintenance. Below are some tools used in Electrical Tasks. Classify the tools by coloring
it, with the given legend.

- Electrical Tool
- Electrical Materials
Note: color only the tools not the entire box.

Does you take the pre-assessment easy? Or do

You find some question hard? No worries!
Because from this point you will now see the basic.
You’ve
Come on let’s continue… got:

Electrical Tools and Equipment

Electrical task can be accomplished systematically to save
time, effort, and resources. Most of the work cannot be done
using bare hands. To do the task, electrical tools or equipment
are needed to perform the job. This lesson will discuss the
function/use of each tool or equipment used in electrical wiring
installations.
Electrical Tools and Electrical
Equipment Materials
1. Screw Driver 1.Convience Outlet
 Flat Screw Driver 2. Male plug
 Philips Screw Driver 3. Lamp Holders
 Stubby Screw Driver 4. Switch
 Allen Screw Driver 5. Fuse
2. Hammers 6. Circuit Breaker
 Claw Hammer 7. Junction Box
 Mallet 8. Utility Box
 Ballpeen Hammer 9. Flat Cord
3.Pliers 10. Electrical Wire/Conductor
 Using the Mind map below, list the tools that are under their perspective
classification.

2 4

3
Hammers

11
1 Electrical
wire
Conductors Electrical 10 12
Installation
And Electrical 9
ELECTRICAL TOOLS MINDMAP

5 6
Maintenance Materials

13
Screw
16
Driver 14

7 8 15

Post here a picture

of Electrical Tools
of your choice
and write a brief
Direction: Choose the best answer inside the box. Write your answers on the space
provided before the number.

Long Nose Pliers Philips Screw Driver

Combination Pliers Wire Stripper

Electrician’s Knife Male Plug
Hammer Portable Electric Drill

Fuse Stubby Screw Driver

_______1. This is used for griping, holding, cutting electrical wires and cables and even
small nails. Usually used by linemen in doing heavy tasks.
________2. Used for cutting and holding fine wires. This can reach tight space or small
opening where other pliers cannot reach and also used in making terminal loops of
copper wires.
________3. This has a cross tip resembling a positive (+) sign. It is used to drive screws
with cross slot heads.
________4. This is tools used in driving or pounding and pulling out nails.
________5. A tool used for removing insulation of medium sized wires ranging from
gauge #10 to gauge #16.
________6. A small drilling machine with a chuck capacity of ¼‖ to 3/8‖. It is used in
making holes on metal sheets and concrete walls.
_________7. Comes in either Standard or Philips screw driver with short shank or blade
and shorted handle used to turn screws in tight space where standard screw driver
cannot be used
_________8. Used by linemen to remove insulation of wire and cables in low and high
voltage transmission lines.
_________9. Is a device inserted to a convenience outlet to conduct electric current.
A flat cord is attached to it on one end and the other end is connected to a current
consuming instrument or appliance.
_________10. This is a circuit protective device that automatically blows and cut the
current when an over load or short circuit happens.

Let’s have some fun! Let us know how deep you are familiar with Electrical Installation
and Maintenance. Below are some tools used in Electrical Tasks. Classify the tools by coloring
it, with the given legend.

- Electrical Tool
- Electrical Materials

Note: color only the tools not the entire box.

Does you take the pre-assessment easy? Or do

You find some question hard? No worries!
Because from this point you will now see the basic.
You’ve
Now we’re heading to another topic, let’s go…. got:

Use this area to share your learnings about this topic!

 COMMON WIRE SPLICES AND JOINTS

As a student in Electrical Installation and Maintenance you

should acquire the important knowledge and skills in wire splices
and joints and should be familiar with the actual application of
every splice and joint. This will serve as your tool in performing actual
wiring installation. Of course, another factor is the knowledge in
interpreting and analyzing the wiring diagram especially if the
circuit is complicated.
The following are the Common Electrical Wire Splices and Joints.

Y-Splice Knotted Tap

Duplex cross joint.

Rat Tail

Western Union Short-tie

Plain Tap Joint Splice

Cross Joint

To better understand the topic about splices, visit this Youtube Link,
and make a List of Procedure on how to make a splices of your choice.

(insert youtube link here)

 Now that you know, the basic
procedures it’s your time to shine!

Make a 2-3 minute Video on making

a Splices of your choice based on your
answer above, and post your video thru
your FB Group Page.

Direction: Inside each

piece of puzzle are
jumbled letters.
Arrange these letters
to form the correct
word on types of
joints and splices/wire
connections.

1. _____________________

2. _____________________

3. _____________________

4. _____________________
 Congratulations! You did a great
job! Basically you now know the get-to-
know things about EIM. More exciting
activities are waiting for you! Upon
accomplishing this lesson you will get a
credit badge to be used in claiming for
the rewards after finishing this entire
module!
The said reward will be gradually
reveal while you were going and
finishing this module, so what are you
waiting for? Continue learning! Happy
Reading!

Needed materials and tools listed as per job requirement.

Materials and tools are requested according to the list
prepared.
Requests are done as per company standard operating
procedures (SOP)
Unavailable materials and tools are substituted and
provided without sacrificing cost and quality of work.

Direction: Identify the following .Write your answers on the space provided before
the number.

________________________1. What is the document generated by a user department

or storeroom personnel to notify the purchasing department of items needed, their
quantity, and the time frame?
_______________________2.. What do you call to the raw materials, work-in-process
goods, and completely finished goods that are considered to be the portion of a
business's assets that are ready or will be ready for sale?

_______________________3. What A form used to request for tools and equipment to

be used for a particular job is a written instruction to perform a work?
_______________________4. In requesting for an inspection, a personnel should do the
following except:
_______________________5. When you receive a shipment, what question would you
ask first?

Does you take the pre-assessment easy? Or do

You find some question hard? No worries! You’ve
got:
Types of Forms

1. Purchase requisition is a document generated by a user department or storeroom

personnel to notify the purchasing department items it needs to order, their quantity,
and the timeframe. It may also contain the authorization to proceed with the
purchase. This is also called purchase request or requisition.

2. Inventory are raw materials, work-in-process goods and completely finished goods
that are considered to be the portion of a business's assets that are ready or will be
ready for sale. Inventory represents one of the most important assets that most
businesses possess, because the turnover of inventory represents one of the primary
sources of revenue generation and subsequent earnings for the company's
shareholders/owners.

3. Job order or Work Order form is a written instruction to perform a work according
to specified requirements, within specified timeframe and cost estimates.

4. BORROWER’S FORM is a form used to request for tools and equipment needed for
a particular job. It indicates the department that the borrower is connected, the
date, the job that is to be done, who is the person to approve the request, when it
was returned and if it was in good condition.

To see a sample of those forms, please visit this link or scan the
QR Code at the side using your share it app,
https://sites.google.com/view/ma-regie/lessons

Directions: Accomplish the table

Types of Forms Description Purpose

 1

Since you’ve already learned the how’s of the forms, now it’s time for you to
apply what have you learned.
Given the Data below, accomplish the Form.

Nelly wants to make an extension cord. For her project she

needs 1 piece Convenience Outlet worth 40 php, 3 meters
Flat Cord worth 12 php per meter, 1 piece male plug with
15 php/pc., and 2 pcs eyelet wire connectors worth 2 php
each. With the given data, accomplish the Requisition Form
below.

REQUISITION SLIP
Name:
Project:
Location:
Classification:
Purpose:
No. Quantity Unit Description Unit Cost Total Cost
 _____________ __________________ _________________
REQUISITIONER TEACHER PRINCIPAL

Direction: Identify the following .Write your answers on the space provided before
the number.
________________________1. What is the document generated by a user department
or storeroom personnel to notify the purchasing department of items needed, their
quantity, and the time frame?

_______________________2.. What do you call to the raw materials, work-in-process

goods, and completely finished goods that are considered to be the portion of a
business's assets that are ready or will be ready for sale?

_______________________3. What A form used to request for tools and equipment to

be used for a particular job is a written instruction to perform a work?
_______________________4. In requesting for an inspection, a personnel should do the
following except:

_______________________5. When you receive a shipment, what question would you

ask first?

Does you take the post-test easy? Or do

You find some question hard? No worries! You’ve
got:

Congratulations! Oh! Imagine?!

You have just finished two topics in just
one lesson. I know you can do more.

From this topics, your points will be

converted into corresponding ranges of
point to be exchange with badges. You
excited of what will be the reward? Just
keep on making and completing every
module. That is how fun learning could
be!
Let’s Proceed!
 Measuring tools and instruments are selected/ classified as
per object to be measured on job requirements.
Measurements are obtained according to job
requirements.
Computation of resistance, current, and voltage using
Ohms Law are obtained

Direction: Match the electrical measuring tools and instruments in Column A to their
descriptions in Column B. Write the letter of your answer in the space provided
before each number.

Direction: Choose the correct answer and write only the letter on your answer
sheet.
_______1. An instrument used to measure the amount of electrical current intensity
in a circuit.
a. Voltmeter
b. Ammeter
c. Micrometer
d. Ohmmeter
_______2. A pocket sized tool used to test the line wire or circuit if there is current in
it.
a. Test light
b. Wire gauge
c. Ruler
d. Pull-push rule
_______3. A measuring tool used to measure the length of an object in centimeter
and inches.
a. Test light
b. Wire gauge
c. Ruler
d. Pull-push rule
_______4. It is used to measure the diameter of wires/conductors in circular mils. It
can measure small and big sizes of wires and cables.

a. Voltmeter
b. Ammeter
c. Micrometer
d. Ohmmeter
_______5. It is used to measure the voltage, resistance and current of a circuit. It
connected in parallel or series with the circuit depending on what to measure.

a. Volt-Ohm-Millimeter
b. Micrometer
c. Ohmmeter
d. Ammeter

If you got 90-100% of the items correctly,

proceed to the next Learning Outcome. You’ve
And of course, do the next activity/ies again got:
to gain knowledge and skills required for
mastery.

MEASURING TOOLS AND INSTRUMENTS

Measurement is the process or the result of determining the ratio of a physical
quantity, such as a length, time, temperature, etc., to a unit of measurement, such
as the meter, second or degree Celsius. The science of measurement is called
metrology.
The English word measurement originates from the Latin mēnsūra and the
verbmetiri through the Middle French mesure. Electrical measuring tools and
instruments are sensitive and delicate so extra care is necessary in handling them.
These are used to measure currents, voltages, resistances, wattages and other
important elements in electrical works. This topic, will tackle the function/use of each
measuring tool and instrument used in doing a electrical task. Different kinds of
measuring tools and precision measuring instruments are as follows:

Micrometer
Test Light
Wire Gauge

Clamp Ammeter

Ruler/ Foot Rule Pull-push Rule

Ammeter Voltmeter

Volt-ohmmeter

Since we are now facing the so called new normal, the common tool like
Facebook would be so beneficial for us. In Facebook, you can create a Post and
share it among with your classmates.
Using the Facebook Page you belong, select the “What’s on your Mind?” box,
and post a description of two measuring tool in Electrical and how would it be
beneficial to you.
Wondering how the task will be done? Of course, it will be easy for you if you
follow the instruction of watching the video of the given link in YouTube.

You can watch the entire lesson on (insert link) and also browse the lesson on (insert
link)
Note: There’s no excuse in this activity except for those students who do not have phone,
this task can be done even you’re in Free Data in Facebook.

For those who will not be able to post on Facebook page, due to lack of
gadget you can use this section to create yours!

Direction: Match the electrical measuring tools and instruments in Column A to their
descriptions in Column B. Write the letter of your answer in the space provided
before each number.
Direction: Choose the correct answer and write only the letter on your answer
sheet.

_______1. An instrument used to measure the amount of electrical current intensity

in a circuit.
a. Voltmeter
b. Ammeter
c. Micrometer
d. Ohmmeter
_______2. A pocket sized tool used to test the line wire or circuit if there is current in
it.

a. Test light
b. Wire gauge
c. Ruler
d. Pull-push rule
_______3. A measuring tool used to measure the length of an object in centimeter
and inches.

a. Test light
b. Wire gauge
c. Ruler
d. Pull-push rule
_______4. It is used to measure the diameter of wires/conductors in circular mils. It
can measure small and big sizes of wires and cables.
a. Voltmeter
b. Ammeter
c. Micrometer
d. Ohmmeter
_______5. It is used to measure the voltage, resistance and current of a circuit. It
connected in parallel or series with the circuit depending on what to measure.
a. Volt-Ohm-Millimeter
b. Micrometer
c. Ohmmeter
d. Ammeter

If you got 90-100% of the items correctly,

proceed to the next Learning Outcome. You’ve
And of course, do the next activity/ies again got:
to gain knowledge and skills required for
mastery.

Congratulations! Are you enjoying

the lesson? More to come! We
prepared much more on the preceding
lessons so just follow and keep in touch
with your teacher.
 Numerical computations are self-checked and corrected
for accuracy.
Accurate measurements are obtained according to job
requirements.
Identified and converted systems of measurements to job
requirements.
Measured work pieces according to job requirements.

A. Directions: Write the equivalent value of the given unit.

_______1. 1 cm is ______ mm

_______2. 1 yard is ______ inches

_______3. 1 dm is ______ cm

_______4. 10 mm is ______ cm
_______5. 1 foot is ______ inches

B. Directions: Write the correct unit abbreviation of the following:

_______6. Centimeter _______7. Meter

_______8. Decimeter _______9. Yard

_______10. Feet

C. Directions: Convert the following:

11. 10 feet = _______ cm

12. 70 c = _______ mm
 13. 15 inches = ________ft.
14. 5 meters = ________yard

15. 12 inches = _______foot

Confused with measurements? Don’t be! You’ve

This module is here to help you out in got:
number problem! Let’s start and gain
confidence in computing!...
SYSTEM OF MEASUREMENT
A system of measurement is a set of units which can be used to specify anything
can be measured.

These are common units of measurement used in making layout and installation of
electrical materials:

A. Linear measures
1. English system provides the creative way on how people can measure by
themselves. For example, people measure shorter distance on the ground with
their feet. They measure long distances by their palms which is equal to a yard.

 Inch
 Yard
 Miles

2. Metric system is a decimalized system of measurement. It exists in several

variations with different choices of base units. Metric units are widely used around
the world for personal, commercial and scientific purpose.
 Millimeter C. Metric units and each equivalent
 Centimeter
 10millimeter (mm) = 1centimeter (cm)
 Decimeter
 10centimeter = 1decimeter(dm)
 Meter
 10 decimeter = 1meter
B. English units and each equivalent
D. English to metric equivalent
 12 inches = foot(ft)
 1 inch = 2.54 cm
 1 foot = 3yard (yd)
 1 foot = 30.48 cm
 1 yard = 36 inches
 1 yard = 91.44 cm

E. The Centimeter Graduation F. The Inch Graduation

For further discussion, visit this (insert link). Explanation of the entire lesson is
included on the video link so take time to watch, for you to answer the next
activities with ease! You can do it!
 Let’s apply what have you learned from the video. This activity will make you
experience as a Mystery Solver at once in your life. All you have to do is to convert
the measurements and read the Ruler in centimeter and inch graduation. Below are
the equivalent letters for you to complete the password you needed for the next
activity. Exciting right? Lezzgo!

___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___
1 2 3 2 4 5 1 6 3 6 4

___ ___ ___ ___ ___ ___ ___ ___ ___

6 4 7 8 2 9 10 11 11

A- 6 F- 11 K- 3/8 P- 7 U- 20 Z- 0.5
Clue: Numbers below the lines are the questions with the correct answers
that corresponds to the letter as shown. In short you will just be answering

B- 2 G- 3 L- 9 Q- 1/8 V- ¾ .- 0.2
C- 8 H- 15 M- 40 R- 55 W- 16 !- 1
D- ¼ I- 5 N- 4 S- 25 X- 0
E- 55 J- 80 O- ½ T- 70 Y- 5/8

QUESTIONS:
1. 20 cm = ________ m 2. 60 mm = ________ cm

3. 7 cm = ________mm 4. 48 inch = ________ft.

5. 9 yd = ________ft.

6. Read the ruler and identify the measurement using the Centimeter
Graduation:
11 questions. Go Go Go!

9. Read the ruler and identify the measurement using the Inches
Graduation:
So did you get the correct password? If yes kindly write it here again:

-------------------------------------------------------------------
Yes! You are correct! See? You can learn computing numbers in a fun and exciting
way to finish the mystery you have to draw a ruler with centimeter and inch
graduation on the space provided. Be careful on putting labels, not with all labels
are correct!

A. Directions: Write the equivalent value of the given unit.

_______1. 1 cm is ______ mm
_______2. 1 yard is ______ inches

_______3. 1 dm is ______ cm
_______4. 10 mm is ______ cm
 _______5. 1 foot is ______ inches
B. Directions: Write the correct unit abbreviation of the following:

_______6. Centimeter _______7. Meter

_______8. Decimeter _______9. Yard

_______10. Feet
C. Directions: Convert the following:

11. 10 feet = _______ cm

12. 70 c = _______ mm

13. 15 inches = ________ft.

14. 5 meters = ________yard

15. 12 inches = _______foot

You find numbers friendly and exciting? Of You’ve

course yes! It can be that fun! got:

Congratulations! You now know

the basic of measurement in Electrical
seems that you are doing well!
Your past lessons will help you a lot
in for the future lessons, just keep
motivated and everything will be easy
for you! Remember your goal! The
Badges! Aja!

Electrical symbols and signs are identified according to job

specifications.
Electrical symbols and signs are determined according to
classification or as appropriate in drawing.
Direction: Choose the letter of the correct answer.
______1. What do you call to the small drawings or pictograms used to represent
various electrical devices in a diagram or plan of an electrical circuit?
a. Electric Signs b. Electric Symbols c. Electric 125 d. Electric drill

_____2. There was a big problem in your company that gives limit to a specific part
of the room, making that are not allowed to everybody to enter, what warning would
you put in order for the workers to understand that it is not possible to enter?
a. safety alert b. Prohibition c. Danger d. Warning

____3. There is a hazard in your place thath indicates an electical hazard what would
be the possible sign you can put to it?
a. Voltage danger b.Wear eye protection c. Electrical Hazard d. Warning

_____4. What do you called to the sketch of electrical circuit that shows the external
appearance of each component?
a. Series Circuit c. Schematic Diagram
b. Pictorial Diagram d. Parallel Circuit

_____5. What is the type of circuit in which lamps are arranged in a chain, so that the
current has only one path to take?
a. Series Circuit c. Pictorial Diagram
b. Schematic Diagram d. Parallel Circuit

B. Directions: Match the electrical symbols in Column A to their corresponding

descriptions in Column B. Write the letter of your answer in the space provided before
each number.

C. Identify what are the meaning of different signs enumerated below. Write your
answer at the box provided for you.
 First time to see those signs? Don’t feel
complicated, this module will help you You’ve
understand it much better. Let’s begin… got:

COMMON ELECTRICAL SYMBOLS

Electrical Symbols are small drawings or pictograms used to

represent various electrical devices in a diagram or plan of an electrical
circuit. These symbols are used in sketching schematic diagrams and
electrical plans for numerous types of electrical works.

Practically any electrical fixture found in a house has a symbol that

coincides to said fixture on an electrical wiring diagram. These are very
useful guide for an electrician or electrical contractor, thus, making the
wiring easier to install as well.

ELECTRICAL SIGNS
Your power tool with its manual may contain "WARNING ICONS" (a
picture symbol intended to alert you to, and/or to instruct you how to
avoid aLooking for more
potentially explanation
hazardous aboutKnowing
condition). this lesson?
andVisit this link.
understanding
these symbols will help you operate your tool better and more safely.

MakeElectrical
sure you signs
take and
downstickers alert
notes of students,
what workers,
you have watchandfor itvisitors
will beto
electrical hazards
helpful for in activities!
the next the area. Alerting workers to high voltage areas,
electrical hazards, power lines and other electrical equipment in the
area, can help prevent fires and injuries. Proper electrical signs can inform
workers of the dangers in the area.

Complete the Maze below by putting a correct Electrical symbol that corresponds
to what is needed on the problem.
 He go to the group of
ElectroBitin, went to Ilaya, where children
children and ask what
are happily playing outside thier
they are doing

He found out that the children wants to have

light on their play house but doesn’t know
where to start, so ElectroBitin decided to help,
what supplies does he need? Draw you
answer on the box provided

He did it! And he continue walking. While

walking he notice a siblings who are eager to
have a light on their play car, but they only
have battery, bulb and a not so long wire.
What are the supplies mentioned? Draw the
symbol on the box provided.

Heading to where he want to go,

ElectroBitin saw an electrical symbols
on his way indicating indicates some
precautionary measures against
potential hazardous situation and
indicating that a person should
observe extra awareness. Draw does
signs on the box provided

He carefully passed by on the road and

notice some connected wires and bell.
He gets them and put it on his bag.
Draw the mentioned electrical supply.

Finally he reached his destination and told his friend

about what happened on his way to his house. They
laugh and realized that he just applied what he have
learned at Bitin INHs!
 ELECTRICAL WIRING DIAGRAM
The flow of current in a conductor or wire can be
represented by diagram. There are two types of diagram:
pictorial diagram and schematic diagram.
A. Pictorial diagram is a sketch of electrical circuit that shows the
external appearance of each component. It is much like a
photograph of the circuit and uses simple images of parts.
B. Schematic diagram is a sketch showing the components of the
circuit using standard electrical symbols. It shows the actual
number of components and how the wiring is routed but not the
actual location.
C. Types of Circuit

1. Series Circuit is a circuit in which lamps are arranged in a chain,

so that the current has only one path to take. The current is the
same through each load.
Example of this is the Christmas lights. It consists of a number of
bulbs that are connected side by side to meet the voltage
requirement which is 220 volts for alternating current.
2. Parallel Circuit is a circuit in which lamps are connected across
the wires. The voltage across each load on parallel circuit is the
same. The advantage of using parallel circuit is that even if one
of the lamps fails, still the remaining lamps will function.
ELECTRICAL PLAN

Electrical plan is a graphical presentation of electrical wiring

connections to install in a particular house or building. It indicates
the position of electrical fixtures such as convenience outlets,
switches, lightings, door bells, and others to be installed.

For additional explanation, visit this link. Watch for the

Video of the lesson.

(insert link, mag vivideo ng lesson at ppt.)

Directions: Draw the schematic diagram of the following:

1. Two bulbs connected in series controlled by a single pole switch using direct
current.

2. Four bulbs connected in parallel controlled by a single pole switch using

alternating current.

Directions: Based on the electrical plan below count the number of electrical
fixtures and then write it in table provided after the drawing.
 Number of electrical fixtures found in the electrical plan:

QUANTITY ELECTRICAL FIXTURES

Lamp Outlets

Duplex Convenience Outlet

Single Gang Switches

Two gang Switches

Three gang Switches

Direction: Choose the letter of the correct answer.

______1. What do you call to the small drawings or pictograms used to represent
various electrical devices in a diagram or plan of an electrical circuit?
a. Electric Signs b. Electric Symbols c. Electric 125 d. Electric drill

_____2. There was a big problem in your company that gives limit to a specific part
of the room, making that are not allowed to everybody to enter, what warning would
you put in order for the workers to understand that it is not possible to enter?
a. safety alert b. Prohibition c. Danger d. Warning

____3. There is a hazard in your place thath indicates an electical hazard what would
be the possible sign you can put to it?
a. Voltage danger b.Wear eye protection c. Electrical Hazard d. Warning

_____4. What do you called to the sketch of electrical circuit that shows the external
appearance of each component?
a. Series Circuit c. Schematic Diagram
b. Pictorial Diagram d. Parallel Circuit

_____5. What is the type of circuit in which lamps are arranged in a chain, so that the
current has only one path to take?
a. Series Circuit c. Pictorial Diagram
b. Schematic Diagram d. Parallel Circuit

B. Directions: Match the electrical symbols in Column A to their corresponding

descriptions in Column B. Write the letter of your answer in the space provided before
each number.

C. Identify what are the meaning of different signs enumerated below. Write your
answer at the box provided for you.
 Feel better about the result of your test? It’s You’ve
just a pforr thst you learned! Very Good!
Keep it up!
got:

Congratulations! You having fun

about the symbols? Didn’t expect that
it can be of the form? Now you know!
You have the edge over the others!

Keep on learning! Keep on studying! The

badge and the reward is waiting for
you!

Tools and equipment are identified according to

classification/ specification and job requirements.
Non-functional tools and equipment are segregated and
labeled according to classification
Safety of tools and equipment are observed in
accordance with manufacturer’s instructions

Directions: Read each statement and identify what is being described. Choose your
answer inside the circle and write them in the space provided before each number.
___________1. Uses compressed air to flow into the jack cylinder and causes the
ram to extend and raise the vehicle.
___________2. These are tools manipulated by our hands without using electrical
energy.
__________3. Are used to drive, or turn screws. The common type has a single flat
blade for driving screws with slotted heads. The other type has the
cross slotted head.
___________4. A tool used to turn screws, nuts and bolts with hexagonal heads.
―Hexagonal‖ means six-sided. A variety of wrenches are used in the
shop.
___________5. A tool used to remove gears and hubs from shafts, bushings from
Blind holes, and cylinders’ liners from the engine blocks.
____________6. This is used for cleaning the floor and car interiors after service.
____________7. This is lighter than a comparable electric drill. Repeatedly stalling
Or overloading does not damage or overheat the air drill.
____________8. A gadget that protects workers from injury or illness caused by
having contact with the dangers/hazards in the workplace, Used by
linemen to remove insulation of wire and cables in low and high
voltage transmission lines.
____________9. This wrench uses compressed air to quickly and powerfully turn
nuts, bolts, and other objects.
___________10. These are tools manipulated by our hands and with the use of
electrical energy

B. Choose the correct letter of the answer.

__________1. What are the tools manipulated by our hands without using electrical
energy?
a. Pneumatic Tools b. Power Tools c. Hand Tools d. Machine Tools
_________2. What are the tools or instruments activated by air pressure?
a. Pneumatic Tools b. Power Tools c. Hand Tools d. Machine Tools
_________3. What are the tools manipulated by our hands with the use of electrical
energy?
________4 . How can you differentiate hand tools from pneumatic tools? (TLE_ a.
Hand tools are manipulated by our hands while pneumatic tools are activated by
air pressure
b. Pneumatic Tools are manipulated by our hands while Hand tools are activated
by air pressure
c. Hand tools are manipulated by electricity while pneumatic tools are activated
by air pressure
d. Pneumatic Tools are manipulated by electricity while Hand tools are activated
by air pressure
________5. Which of the following is NOT example of basic maintenance of Electric
Tools and Equipment? (TLE_ IAEI7/8MT-0f-1)
a. Check out the Dust
b. Check the Cords
c. Use the right tool correctly
d. Use the tool anyway even dirty

s
Unsure of your answers? Let’s check it on
the next page! Be sure to visit the links You’ve
provided on every lesson! got:
Classification of Tools and Equipment

A tool is a device that can be used to produce an item or

accomplish a task, but that is not consumed in the process. It can
be considered as extension of the human hand thus increasing
speed, power, and accuracy and on the other hands equipment
includes any machine powered by electricity.

1. Hand tools are tools manipulated by hands without using

electrical energy such as: puller, hacksaw, pull-push rule, pliers,
hammer, and others.

2. Machine/Power tools are tools manipulated by our hands and

with the use of electrical energy such as: electric drill, grinding
wheels, vacuum cleaner and others.
3. Pneumatic tools are tools or instruments activated by air
pressure. Pneumatic tools are designed around three basic
devices: the air cylinder, the vane motor, and the sprayer

Machine/Power
Hand Tools Pneumatic Tools
Tools
Screwdrivers Electric Drill Pneumatic Torch
Wrench
Hammers Grinding Tool Air Chisel
Pliers Vacuum Cleaner Air Drill
Wrenches Air Racket
Pullers Vacuum Cleaner Pneumatic Floor
Jack

A. Basic Maintenance of Electrical B. Personal Protective

Tools and Equipment Equipment
1. Clean out the Dust. 1. Hard Hats/Helmets
2. Check the Cords. 2. Gloves
3. Use the right tool correctly. 3. Google
4. Protect your Tools 4. Mask
5. Use double-insulated tools 5. Work Boots
6. Storing your tools 6. Pants

Also a video presentation oh this lesson with further

explanation can be watch on my Youtube channel, here is the
link: (insert link)
Directions: Inside the tools box are hand, pneumatic, and power tools. Identify and
write them in their corresponding sheet provided below.

Screwdrivers Electric Drill Vacuum Cleaner

Grinding Tool Pliers Air Chisel

Air Drill Pneumatic Torch Wrench

Wrenches Air Racket Pullers

Pneumatic Floor Jack Hammers

 Directions: List all the Personal Equipment
that you see he’s wearing.

1.__________________________________
2.__________________________________

3.__________________________________
4. __________________________________

5. __________________________________
6.__________________________________

Upon learning about PPE, it’s time to share your

learnings, on the space provided write down the importance of wearing a Personal
Protective Equipment

Choose your answer inside the circle and write them in the space provided before
each number.
___________1. Uses compressed air to flow into the jack cylinder and causes the
ram to extend and raise the vehicle.
___________2. These are tools manipulated by our hands without using electrical
energy.
__________3. Are used to drive, or turn screws. The common type has a single flat
blade for driving screws with slotted heads. The other type has the
cross slotted head.
___________4. A tool used to turn screws, nuts and bolts with hexagonal heads.
―Hexagonal‖ means six-sided. A variety of wrenches are used in the
shop.
___________5. A tool used to remove gears and hubs from shafts, bushings from
Blind holes, and cylinders’ liners from the engine blocks.
____________6. This is used for cleaning the floor and car interiors after service.
____________7. This is lighter than a comparable electric drill. Repeatedly stalling
Or overloading does not damage or overheat the air drill.
____________8. A gadget that protects workers from injury or illness caused by
having contact with the dangers/hazards in the workplace, Used by
linemen to remove insulation of wire and cables in low and high
voltage transmission lines.
____________9. This wrench uses compressed air to quickly and powerfully turn
nuts, bolts, and other objects.
___________10. These are tools manipulated by our hands and with the use of
electrical energy
B. Choose the correct letter of the answer.
__________1. What are the tools manipulated by our hands without using electrical
energy?
a. Pneumatic Tools b. Power Tools c. Hand Tools d. Machine Tools
_________2. What are the tools or instruments activated by air pressure?
a. Pneumatic Tools b. Power Tools c. Hand Tools d. Machine Tools
_________3. What are the tools manipulated by our hands with the use of electrical
energy?
________4 . How can you differentiate hand tools from pneumatic tools? (TLE_ a.
Hand tools are manipulated by our hands while pneumatic tools are activated by
air pressure
b. Pneumatic Tools are manipulated by our hands while Hand tools are activated
by air pressure
c. Hand tools are manipulated by electricity while pneumatic tools are activated
by air pressure
d. Pneumatic Tools are manipulated by electricity while Hand tools are activated
by air pressure
________5. Which of the following is NOT example of basic maintenance of Electric
Tools and Equipment? (TLE_ IAEI7/8MT-0f-1)
a. Check out the Dust
b. Check the Cords
c. Use the right tool correctly
d. Use the tool anyway even dirty

You got it right! See your progress? Little by

little you can do it by yourself! Let’s You’ve
continue… got:

Congratulations! Way to go to get

your badge and reward…
Keep up the good work. Make
prioritizing your study. I and your teacher
is always here to support and guide
you..
Let’s continue to the next topic…

Lubricants are identified according to types of equipment.

Tools and equipment are lubricated according to
preventive maintenance schedule or manufacturer’s
specifications.
Measuring instruments are checked and calibrated in
accordance with manufacturer’s instructions.

A. Directions: Choose the best answer from the choices given and write letter of
your answer on the space before each number.

_________1. An action to clean your work place thoroughly so that there is no dust
on floor, machines and equipment?
 a. sorting b. sweeping c. sanitizing d. self-discipline
_________2. A condition of training people to follow cleaning disciplines
independently.
a. sorting b. sweeping c. sanitizing d. self-discipline

_________3. An action to identify and eliminate all unnecessary items from your work
place and dispose them.
a. sorting b. sweeping c. sanitizing d. self-discipline

_________4. An action to arrange or put every necessary item in good order so

that’s they can be easily picked for use. “A place for everything, everything is in
place”

a. sweeping b. systematizing c. sanitizing d. sorting

_________5. A condition of maintaining high standard of cleaning and workshop
organization at all times.

a. sweeping b. systematizing c. sanitizing d. sorting

Unsure of your answers? Let’s check it on

the next page! Be issure
A lubricant to visit theintroduced
a substance links You’ve
to lessen friction between moving
provided on every lesson!
surfaces. It may also transport external particles.got:The property of reducing
friction is known as lubricity.
Types and Kinds of Cleaning Solvents

Solvent is a component of a solution that dissolves solute and is usually

present in large proportion or amount. It can be classified as polar and
nonpolar. Polar solvents are solvents which dissolve/are soluble in water; while
nonpolar solvents are solvents which do not dissolve/are insoluble in water.

5’s Approach in workshop keeping

5’S is a reference to a list of five Japanese words translated into English. This is
an approached of organizing and managing the workplace and work flow
with the intent to improve efficiency by eliminating wastes, improving flow of
production, reducing process delays.

Systematize/ Sanitize/ Self-Discipline/

Sort/ Seiri Sweep/Seiso
Seiton Seiketsu Shitsuke
Sorting is an Systematizing Sweeping is Sanitizing is a Self-discipline
action to is an action an action to condition of is a condition
identify and to clean your maintaining of training
 Upon learning about 5’s. Write down the benefits of using 5’s in the workplace.
You can of course create this from your own words and understanding. Use the
space provided
A. Directions: Choose the best answer from the choices given and write letter of
your answer on the space before each number.
_________1. An action to clean your work place thoroughly so that there is no dust
on floor, machines and equipment?

a. sorting b. sweeping c. sanitizing d. self-discipline

_________2. A condition of training people to follow cleaning disciplines
independently.
a. sorting b. sweeping c. sanitizing d. self-discipline
_________3. An action to identify and eliminate all unnecessary items from your work
place and dispose them.

a. sorting b. sweeping c. sanitizing d. self-discipline

_________4. An action to arrange or put every necessary item in good order so
that’s they can be easily picked for use. “A place for everything, everything is in
place”

a. sweeping b. systematizing c. sanitizing d. sorting

_________5. A condition of maintaining high standard of cleaning and workshop

organization at all times.
a. sweeping b. systematizing c. sanitizing d. sorting

You did a good job! See the next page!

Be sure to visit the links provided on every You’ve
lesson! got:

Congratulations! Way to go to get

your badge and reward…
Keep up the good work. Make
prioritizing your study. I and your teacher
is always here to support and guide
you..
Let’s continue to the next topic…
 Workplace hazards and risks are identified and clearly explained.
Hazards/risks and its corresponding indicators are identified in with
the company procedures.
OHS procedures for controlling hazards and risk are strictly
followed.
Procedures in dealing with workplace accidents, fire and
emergencies are followed in accordance with the organization’s
OHS policies.

Direction: Match Column A with Column B. Write the letter only.

A B
_____ 1. Adverse health effect a. is the chance or the probability that a
person will be harmed.
_____ 2. Hazards b. caused by organism such as viruses,
_____ 3. Chemical hazards bacteria fungi and parasites
_____ 4. Risks c. Is a source of potential damage,
_____ 5, Physical hazards harm or adverse health effects
_____ 6. Wet floor d. safety hazard
_____ 7. Ergonomic hazards e. Vapor or gaseous substance
_____ 8. Psychological hazards f. Slips, falls
_____ 9.Unsafe work practices g. hot or cold condition
_____10.Biological hazards h. decrease in life span
i. those that are basically causing
stress
j. awkward posture arising from improper
work methods

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the next page! Be sure to visit the links You’ve
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HAZARDS AND RISKS
What is the difference between 'hazard' and 'risk'?

A hazard is something that can cause harm, eg electricity,

chemicals, working up a ladder, noise, a keyboard, a bully
at work, stress. Risk is the chance or probability that a person
will be harmed or experience an adverse health effect
once to a hazard. It may also apply to situations with
property or equipment loss.
A risk is the chance, high or low, that any hazard will
actually cause somebody harm.

Five Basic Workplace Hazards

There are five major types of hazards which can put both your health and your
safety at risk.
1. Chemical hazards
2. Physical hazards
3. Biological hazards
4. Ergonomic hazards or job related hazards
5. Psychological hazards or stress

CONTROL HAZARDS AND RISKS

To control hazards in your workplace you need to identify and understand

those hazards. Your first priority should always be to eliminate the hazards. If the
hazards can't be eliminated, try finding safer ways to carry out those tasks by
substituting less harmful substances or changing the work environment through
engineering controls. Also consider changing how work activities are organized and
performed. For example, reduce the time workers are exposed to a hazard by
rotating them to another task.
A. Controlling workplace hazards

1. Identify the Hazard

2. Assess the Risk
3. Eliminate the Hazard or Risk
4. Engineering Control
5. Administrative Control
6. Substitution

For more discussion, visit this link (insert link)

 RESEARCH WORK
a. Make an internet research on different hazards and risks.
b. Be able to identify these different hazards.
c. Make a write-up on your research on workplace hazards and risks.
 POSTER MAKING
DIRECTION: Draw a poster in consonance with the theme “Control Hazard, Before It
Starts”. You can make it landscape follow the space provided.
Direction: Match Column A with Column B. Write the letter only.
A B

_____ 1. Adverse health effect a. is the chance or the probability that a

person will be harmed.
_____ 2. Hazards b. caused by organism such as viruses,
_____ 3. Chemical hazards bacteria fungi and parasites
_____ 4. Risks c. Is a source of potential damage,
_____ 5, Physical hazards harm or adverse health effects
_____ 6. Wet floor d. safety hazard
_____ 7. Ergonomic hazards e. Vapor or gaseous substance
_____ 8. Psychological hazards f. Slips, falls
_____ 9.Unsafe work practices g. hot or cold condition
_____10.Biological hazards h. decrease in life span
i. those that are basically causing
stress
j. awkward posture arising from improper
 work methods

Congratulations! You reached the last

assessment for this module! Thank you for You’ve
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CONGRATULATIONS! You finish the

entire module! But that’s not end there…
remember the badge and reward? All
your score will only be counted once
you answer the Post Assessment for this
entire module. This assessment is not
included here in the module but instead
you are task to answer it via online, only
the link will be open on the targeted
date. It will be posted on your
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