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TLE
Quarter 1 – Module 8:
Cookery
Technology and Livelihood Education
Self-Learning Module (SLM)
Quarter 1 – Module 1: Cookery
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Development Team of the Module
Writers:Bai Dido L. Mamalimping, Normalyn S. Omnes, Musharifa A. Kanakan, Emilie P.
Solvero, AsiahKathleya Suzanne Tiboron, MiharbiTibungcog, Lynie G.
Bongbonga, Normina L. Kabalu, Norhayma J. Paning, Pahima M. Eman
Editors:Dr. Rachelle T. Amando
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez, MAELT
Layout Artist:Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain - REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. Distor, EdD – EPS, EPP/TLE/TVL
Printed in the Philippines by Department of Education – SOCCSKSARGENRegion
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 8:
Cookery
Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education Self-Learning Module (SLM)
onWorkplace Safety Procedure!
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the learner:
Welcome to the Technology and Livelihood EducationSelf-Learning Module (SLM) on
Workplace Safety Procedure!
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given
to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
References This is a list of all sources used in developing
this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
What I Need to Know
This module was designed and written with you in mind. It is here to help you master
the workplace safety procedure. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
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The module focuses on:
Lesson 8 – Workplace Safety Procedure.
After going through this module, you are expected to:
1.follow workplace safety procedure.
What I Know
Let us determine how much you already know about workplace safety procedure.
Take this test.
Direction. Write true if the statement is correct and false if the statement is
wrong.
_____ 1. Have a designated place for each kind of tools.
_____ 2. Use knife appropriately.
_____ 3. Handle the food properly to prevent spoilage and contamination.
_____ 4. Wearing dangling jewelry during food preparation is okay.
_____ 5. Keep potholders nearby the stove.
Lesson
Workplace Safety Procedure
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This lesson deals with the procedures which need to be followed in the
workplace to ensure safety during preparation and storing of appetizer.
What’s In
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What did you learn from the previous lesson? Let us find out by answering the
following questions.
1. What are the two categories of appetizer?
2. How do you differ hot from cold appetizer?
3. Give an example of each categories of appetizer
What’s New
ACTIVITY 1
Direction: List down at least five safety workplace procedure in the preparation of
appetizer.
1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________
What is It
What is a workplace?
Workplace is the location or area where someone works are done such as the kitchen
to prepare variety of foods. A safe and healthy workplace protects workers from
illness, accidents, and increase productivity and quality of work. To have a safety
workplace, we must remember the following:
1. Personal hygiene – these are health practices and habits which enable one to
stay physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.
2. Use appropriate PPE (Personal Protective Equipment) – these are devices
designed to be worn and held by an individual for protection against one or
more hazards. It includes hairnet, apron, gloves, face mask, and working
shoes.
3. Safety of water that gets in contact with food and food surfaces.
4. Condition and cleanliness of food contact surfaces; tools, equipment and
containers used during preparation.
5. Proper maintenance of hand - washing, sanitizing, and toilet facilities.
6. Implementation of pest control program.
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7. Proper storage.
Safety measures in the use of tools and equipment.
1. Use the right cooking tools and utensils.
2. Do not leave stoves unattended while in use.
3. Store knives, choppers and cutting blades in designated places. Label them.
4. Repair broken tools and equipment immediately.
5. Check wiring of electrical equipment regularly. Report kitchen equipment that are
notfunctioning.
6. Handle fragile tools or those tools made of glass with care. Those with breaks
should be discarded.
7. Store tools and equipment in a clean dry place. Do not keep them when wet.
What’s More
ACTIVITY 2. LOOP A WORD. Encircle 10 words that have something to do with
workplace safety procedure.
Q O H A Z A R D Q T Q E F D M W E R T Y
W Y A D L F P R I W E Q D F B Q A Z X V
E O I C K D Q R I Q U U G G V F G H J L
R F R G J S S D O Q R I S K S A M H J K
Y I N B H A R A D N U P J H K D E R T Y
U U E R A S U Z L Y P M L T J B G H K Y
O S T O V E E X H T L E M Y S S D F G J
I L P Q Z C I C J W M N P U D X V Y F K
S O O Q X X G V P Q J T Y P U Q C F O N
D O I W C V H C O N T A M I N A T I O N
X T U E V B J B Q Y Y R Q Q Y G J K D N
X Y Y R B N L N T A Q D A V R C V Q X Z
F T T R N M S M P V Z S U R F A C E S Y
What I Have Learned
Are you learning? Let us now check your understanding.
ACTIVITY 3
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Direction: Answer the following questions.
1. What is workplace safety procedure?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___________________________________.
2. How will you ensure safety in the workplace?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
___________________________________.
What I Can Do
You did Great! Now letus see what you can do on the learnings you gained.
ACTIVITY 4.
Direction: Complete the unfinished sentence below.
1. To use appropriate Personal Protective Equipment we should
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_______.
2. To have a safe workplace, we should
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_______.
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Assessment
Direction:Supply the missing word or group of words to make the sentence
complete.
1.Store sharp tools in designated ______________.
2. Repair_____________ tools and equipment immediately.
3. Check wiring of ________________ equipment regularly.
4. ______________ tools with breaks.
5. Store tools and equipment in a clean _______ place.
Additional Activities
Congratulations! You almost accomplish the module. For your last task, do the
following.
Direction: Put a check (√) on the appropriate space provided for if you practice the
following activities.
Legend:
4 ------------------ Always 1 ------------------
Seldom
3 ------------------ Most of the time 0 ------------------ Never
2 ------------------Sometimes
ACTIVITIES SCORE TOTAL
0 1 2 3 4
1. Washes hands before preparing
food.
2. Uses clean utensils and equipment
appropriately.
3. Maintain clean working area all the
time.
4. Soaks utensils and equipment in a
sanitizing solution prior to use
5. Covers food when preparing,
cooking, and storing.
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Answer Key
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Assessment What’s More What I Know
1. Places 1. Hazard What I Know
2. Broken 2. Hairnet
1. True
3. Electrical 3. Tools
2. True
4. Discard 4. Stove
3. True
5. Dry 5. Surfaces
4. False
6. Apron
5. False
7. Risks
8. Equipment
9. Contamination
10.Food
Reference
https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen
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Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations
For inquiries or feedback, please write or call:
Department of Education – SOCCSKSARGEN
Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph
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For inquiries or feedback, please write or call:
Department of Education – SOCCSKSARGEN
Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax No.: (083) 2288825/ (083) 2281893
Email Address: region12@deped.gov.ph
