BREAD AND PASTRY PRODUCTION - Kapitolyo High School
BREAD AND PASTRY PRODUCTION - Kapitolyo High School
BREAD AND PASTRY PRODUCTION - Kapitolyo High School
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LESSON 3. MAINTAIN TOOLS <strong>AND</strong> EQUIPMENT<br />
<strong>BREAD</strong> <strong>AND</strong> <strong>PASTRY</strong> <strong>PRODUCTION</strong> NC II<br />
K to 12 – Technology and Livelihood Education 110<br />
110<br />
LO1. Check condition of tools<br />
A.<br />
1. Good quality service<br />
2. Sanitation<br />
3. Fire prevention<br />
4. Safety<br />
5. Lessen expenses<br />
B.<br />
1. sharp<br />
2. bread<br />
3. repair<br />
4. dry<br />
5. discarded<br />
LO1.<br />
A. Identification<br />
1. Store knives, choppers and cutting blades in designated places. Label them.<br />
2. Repair broken tools and equipment immediately.<br />
3. Check wiring of electrical equipment regularly. Report kitchen equipment that are<br />
not functioning.<br />
4. Handle fragile tools or those tools made of glass with care. Those with breaks<br />
should be discarded.<br />
5. Store tools and equipment in a clean dry place. Do not keep them when wet.<br />
6. Good quality of service<br />
7. Sanitation<br />
8. Fire prevention<br />
9. Safety<br />
10. Less cost of production<br />
A.<br />
11. T<br />
12. T<br />
13. F<br />
14. T<br />
15. F<br />
LO2. Perform basic preventive measure<br />
A.<br />
1. e<br />
2. c<br />
3. a<br />
4. b<br />
5.d<br />
B.<br />
1. T<br />
2. T<br />
3. F<br />
4. T<br />
5. T
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