Republic of the Philippines
DEPARTMENT OF EDUCATION
K to 12 Basic Education Curriculum Technology and
Livelihood Education Learning Module
DEPARTMENT OF EDUCATION
TLE MODULE
GRADE 7
Quarter 1: Commercial Cooking
Quarter 2: Computer Hardware Servicing
Quarter three: Electrical Installation and maintenance
Quarter four: Handicrafts
Commercial Cooking
Quarter 1
Lesson 1 – Use and maintain kitchen tools and equipment
LO1. Utilize kitchen tools and equipment
LO 2. Maintain kitchen tools, equipment and working area
LO 3. Store and stack kitchen tools and equipment
Lesson 2 – Perform mensuartion and calculation
LO 1. Carry out measurement and calculations in required tasks
LO 2. Calculate cost of production
Lesson 3 – Practice occupational safety and health
LO 1. Identify hazards and risks
LO 2. Control hazards and risks
LESSON 1
LEARNING OUTCOMES: At the end of this Lesson you are expected
to do the following:
LO 1. Utilize kitchen tools and equipment;
LO 2. Maintain kitchen tools and equipment and working area;
LO 3. Store and stack kitchen tools and equipment
Definition of Terms
Cleaning- a physical removal of visible soil and food.
Disinfectan- a substance used to destroy germs and diseases
Exterminate- to destroy totally
Filth- anything that is dirty
Grates- frames of iron bars for holding fuel while it burns
Infestation- the state of being infested as with parasites or vermin
Kitchen- a room especially set apart and containing the necessary
utensils for cooking food.
Parts per million (PPM)- is commonly used as a measure of small levels
of pollutants in air, water, body fluids, etc. Parts per million is the mass
ratio between the pollutant component and the solution. Usually
describes the concentration of something in water or soil. One ppm is
equivalent to 1 milligram of something per liter of water (mg/l) or 1
milligram of something per kilogram soil (mg/kg).
Pedestal- a base or support
Sanitizer- a chemical agent used for cleansing and sanitizing surfaces
and equipment.
Sanitizing- process of reducing number of harmful organisms to safe
level on food contact services.
Stack- a case compose of several rows of shelves.
LEARNING OUTCOME 1
Utilize kitchen tools and equipment
PERFORMANCE STANDARDS


Kitchen tools and equipment are identified based on their uses.
Kitchen tools and equipment are used in accordance to its function
What Do You Already Know?
Let us determine how much you already know about utilizing kitchen tools and
equipment. Take this test.
Pretest LO 1
Direction: Identify the word/s that best describes the following statements. Write
your answer on a separate sheet of paper.
1. It is the most popular, lightweight, attractive and less expensive materials of
kitchen utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots,
to carving a roast or turkey often referred to as cook's or chef's tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots and pans
that helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard
wood.
What Do You Need To Know?
Materials of kitchen utensils and equipment commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment
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, utensils, and
equipment for proper and efficient preparation of food. Each piece has been
designed to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are materials of
kitchen utensils and equipment commonly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. Much
more, it gives even heat distribution no matter what heat temperature you have. It
is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges
will dent and scratch easily, making the utensil unusable. Aluminum turns dark
when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid
vegetables like tomatoes will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as
aluminum. 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.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and dry. Wash with soap (not detergent)
before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles,
and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many
of these baking dishes are decorated and can go from stove or oven to the dining
table. Teflon is a special coating applied to the inside of some aluminum or steel
pots and pans. It helps food from not sticking to the pan. It is easier to wash and
clean, however, take care not to scratch the Teflon coating with sharp instrument
such as knife or fork. Use wooden or plastic spatula to turn or mix food inside.
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 List That Every Kitchen Needs
1. A 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, cartoons opener use to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob.
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 – used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler – used 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 – used 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 turkey
14. Kitchen Shears They 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, Spoons Measuring tools are among the most important items
found in any kitchen, since consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized. Measuring cups and
spoons are also in the home kitchen. Scales are used to weigh materials of bigger
volumes. These are delicate and precision instruments that must be handled
carefully and are more dependable in terms of accuracy.
Commonly used measuring tools in the home or in commercial kitchens include the
– 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.
There are cups made of plastic and come in different colors, but could only be used
for cold ingredients. They could warp, causing inaccurate me
Cup for Liquid Ingredients - commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of measure of liquid ingredient is
- used to weigh serving portions
– used to measure serving of
variety of sizes, shapes, materials and colors. These are used to measure smaller
quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼
ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and
meat up to 25 pounds.
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 used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.
18. Rotary eggbeater – used for beating small amount of eggs or batter. The
beaters should be made up of stainless steel, and gear driven for ease in rotating
19. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or flippers
20. Seafood Serving Tools make the task of cleaning seafood and removing the
shell much easier. For cooking seafood, utensils will vary depending on what you
are cooking.
21. Serving spoons- a utensil consisting of a small, shallow bowl on a handle, used
in preparing, serving, or eating food.
22. 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. It gives you a better grip and the longer the tongs, the better especially when
used with a deep fryer, a large stock pot or at the barbecue. 23. Soup Ladle is
used for serving soup or stews, but can also be used for gravy, dessert sauces or
other foods. A soup ladle also works well to remove or skim off fat from soups
and stews.
There are many kinds of knives, each with a specialized use
 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

French knife – used to chop, dice, or mince food. Heavy knives have a saber
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
 Boning knife – used to fillet fish and to remove raw meat from the bone
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread
frostings and sandwich fillings
 Citrus knife – used to section citrus fruits. The blade has a two-sided,
serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades
are short, concave with hollow ground.
24. Spoons – 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 25. Temperature Scales - 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.
26. Two-tine fork – used to hold meats while slicing, and to turn solid pieces of
meat while browning or cooking Made of stainless steel and with heat-proof
handle. 27. Vegetable peeler. used to scrape vegetables, such as carrots and
potatoes and to peel fruits. The best ones are made of stainless steel with sharp
double blade that swivels.
28. Whisks for Blending, Mixing used for 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
29. Wooden spoons continue to be kitchen essentials because of their usefulness
for used for creaming, stirring, and mixing. They should be made of hard wood
Equipment
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as a mixer, or a large, expensive, power-operated
appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and
microwave) are mandatory pieces in the kitchen or in any food establishment.
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. Butter compartment holds butter
separately to prevent food odors from spoiling its flavor. Basically, refrigerator or
freezer is an insulated box, equipped with refrigeration unit and a control to
maintain the proper inside temperature for food storage.
Auxiliary equipment like griddles, tilting skillets, broilers/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.
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
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of
food. A blender is a very useful appliance. They vary in the amount of power
(voltage/wattage). Others vary and do not do the same jobs.
LEARNING OUTCOME 2
Maintain kitchen tools, equipment and working area
PERFORMANCE STANDARDS
 Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils
 Equipment and/or utensils are cleaned and/or sanitized safely and according
to manufacturer’s instructions
 Cleaning equipment are stored safely in the designated position and area
What Do You Need To Know?
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one
food to other foods. Cleaning is the process of removing food and other types of
soil from a surface, 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 foodcontact surfaces. (A food-contact surface is the surface of equipment or utensil
that food normally comes into contact.) For example, glass cleaners, some
metal cleaners, and most bathroom cleaners cannot be used because they might
leave an unsafe residue on the food contact surface. The label should indicate if
the product can be used on a food-contact surface. The right cleaning agent
must also be selected to make cleaning easy. Cleaning agents are divided into
four categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents.
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.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be properly
sanitized. Some chemical sanitizers, such as chlorine and iodine, react with
food and soil and so will be less effective on a surface that has not been
properly cleaned.
Sanitizing Methods
1. 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. If
hot water is used in the third compartment of a three-compartment sink, it must
be at least 171oF (77oC). If a high-temperature ware washing machine is used
to sanitize cleaned dishes, the final sanitizing rinse must be at least 180oF
(82oC). For stationary rack, single temperature machines, it must be at least
165oF (74oC). Cleaned items must be exposed to these temperatures for at least
30 seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:
 Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
 Temperature -- Generally chemical sanitizers work best in water that is
between 55oF(13oC) and 120oF (49oC).
 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.
Sanitizer Testing Every restaurant must have the appropriate testing kit to
measure chemical sanitizer concentrations. To accurately test the strength of a
sanitizing solution, one must first determine which chemical is being used -chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable so
check with your chemical supplier to be certain that you are using the correct kit.
The appropriate test kit must then be used throughout the day to measure chemical
sanitizer concentrations.
Cleaning and sanitizing utensils
There are three steps needed to effectively clean and sanitize utensils:
• washing;
• sanitizing; and
• drying.
Utensils such as cutting boards, bowls and knives need to be thoroughly washed in
warm soapy water. After washing, the utensils should look clean and there should
be no food or anything else visible on them. Effective cleaning will remove most
of the dangerous bacteria present. Sanitising will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If
you do not have a dishwasher, you will need to sanitise in a sink using a chemical
sanitiser or very hot water. If using a chemical sanitizer such as a sodium
hypochlorite– or quaternary ammonium–based solution, ensure that it can be safely
used for sanitizing eating, drinking and cooking utensils. Follow the instructions on
the container carefully, as different sanitizers work in different ways. If you are
using very hot water, take extra care to avoid being scalded. All utensils must then
be thoroughly dried before they are re-used. Air-drying is best but tea towels can
be used if they are clean. If you are washing up at an event being held outdoors,
make sure you have access to plenty of hot water. If hot water is not available,
disposable eating and drinking utensils should be used and enough cooking utensils
provided to last the duration of the event so that washing up is not necessary.
How Much Have You Learned?
Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write
your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitiser or very hot water were used in absence of dishwasher.
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only to keep it looking its best,
but also to remove all of the germs and bacteria that accumulate regularly in the
kitchen area. There are several surfaces around the kitchen, and by making a
homemade versatile cleaning solution, you can easily clean most of the surfaces
with one basic mixture of household ingredients that are probably already in your
kitchen cupboards.
Things You'll Need
 Broom
 Cleaning rags
 Bucket
Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to
let fresh air circulate, which is especially useful when cooking strong-smelling
foods.
How Much Have You Learned?
Arrange the following steps chronologically. Use A for the first step, B for second
and so on. Write your answer on a separate sheet of paper.
1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle
LEARNING OUTCOME 3
Store and Stack kitchen tools and equipment
PERFORMANCE STANDARDS
 Cleaned equipment and utensils are stored or stacked safely and in
the designated place
 Cleaning equipment are used safely in accordance with
manufacturer’s instructions
What Do You Already Know?
Pretest LO 3
Direction: Fill in the blanks with word or group of words to complete the
sentences below.
1. After cooking the ingredients, _________ all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water.
2. Use a damp _________ to wipe off all cake mix splatter from the mixer.
3. Return electric mixers and other electronic equipment to their designated
__________ places.
Materials
4. Make sure all wooden spoons and accessories are _______ before storing.
5. Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent ________________prior to use.
What Do You Need To Know?
How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups and mixer accessories in a tub of warm water (add a
small amount of dishwasher detergent to help start the cleaning). Drop soiled items
in the soak as soon as you are through using them. They will be easier to wash later
on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While
you're at it, wipe off any stray spatter from the countertops and nearby areas. If
necessary, finish off with a dry dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage
spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either handwashing or loading in
a dishwasher (if dishwasher-safe).
What
6. Dry all baking tools and equipment by air-drying on a drying rack or wiping
with a dry dishcloth. Make sure all wooden spoons and accessories are dry before
storing.
7. Store all tools and equipment in their designated places. Put frequently used
items in conveniently accessible locations. Gather and secure electrical cords to
prevent entanglement or snagging.
8. Proper Storage and Handling. Proper storage and handling of cleaned and
sanitized equipment and utensils is very important to prevent recontamination prior
to use.
Cleaned and sanitized equipment and utensils must be:
• stored on clean surfaces; and
• handled to minimize contamination of food contact surface.
10 Steps for Organizing Kitchen Cabinets
One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door on it and everyone is going to see what's inside from
now on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If your a contact-paper type of person, rip out the old and replace it with new.
There are some really cute ones out there lately; I've seen them at Target (please
share in the comments section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position
that's easy to reach.
7. Arrange everything in a composition that makes you happy. You're on your
way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of
the fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come look at what you've done.
Proper Storage of Cleaning Equipment
Storage of Washed Utensils
1. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be
covered or inverted whenever practicable. Utensils shall be stored on the bottom
shelves of open cabinets below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious, corrosive
resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers
are not acceptable, but the use of clean and removable towels for lining drawers is
acceptable
How Much Have You Learned?
Direction: .Answer the following questions:
1. Why it is important to clean, sanitize, and store equipment properly?
2. Enumerate ways on the proper storage of cleaning equipment.
LESSON 2
Carry out measurements and calculations
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following:
LO 1. Carry out measurements and calculations in a required task; and
LO 2. Calculate cost of production
PERFORMANCE STANDARDS
1. Numerical computations are self-checked and corrected for accuracy.
2. Identified and converted systems of measurement according to recipe
requirements.
3. Measured ingredients according to recipe requirement
What Do You Need To Know?
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.
TABLES OF WEIGHTS AND MEASURE
How To Measure Liquids
Measuring 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
straightedged knife
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2
or 3 times. Spoon into the cup overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and
level off with a spatula. Do not pack or tap the sugar down
 Brown sugar. Pack into cup just enough to hold its shape when turned out
off cup. Level off with a spatula before emptying.
 Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. 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.
 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.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks.
If fat does not come in pre-measured sticks, use a scale to weigh the needed
amount.
 Liquids should be poured into cup in desired level. Cup should stand on a
flat surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place pan,
bowl, or piece of waxed paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights to the
right-hand side and adjust the beam on the bar so that the total is the weight
needed.
 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.
 Dishwashers are a great help if food is rinsed from dishes before stacking
them. Follow the plan for stacking as suggested in the direction by
manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs. Attachments are also available to
chop, whip, squeeze out juice, and make purees.
 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.
How Much Have You Learned?
Analogy
1. ¼ cup : 60 ml 1/3 cup : _____ ml
2. 1 oz 30 g 1 ½ oz _____g
3. ¼ inch 5 mm ¾ inch _____mm
4. 1 teaspoon 5 ml ¼ teaspoon _____ml
5. 250 OF 120 OC 125 OF _____ OC
What Do You Need To Know?
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. The following abbreviations are used:
tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound
LEARNING OUTCOME 2
Calculate cost of production
PERFORMANCE STANDARDS
1. Costs of production are computed according to standard procedure
2. Computed costs of production are reviewed and validated according to enterprise
production requirements
What Do You Already Know?
Complete the following table. Items Purchase cost/buying price
Selling price Peso markup Percentage mark up
Bibingka 5.00 7.00 __________ __________
Cup cake 7.00 10.00 __________ __________
Pulvoron 3.00 4.00 __________ __________
Chicharon 25.00 35.00 __________ __________
What Do You Need To Know?
How to Calculate Markup Percentage
Markup is the difference between how much an item costs you, and how much you sell
that item for--it's your profit per item. Any person working in business or retail will find the skill
of being able to calculate markup percentage very valuable.
Instructions
1. Calculate your peso markup. This is done by subtracting your buying price from your selling
price.
Example
Selling price
15.00
Purchase cost/buying price - 10.00
Peso markup
5.00
2. Decide whether you want to calculate your percentage markup based on cost or selling price.
Once you choose which you will be using to calculate, it is important you stick to the method
you choose throughout all your calculations, or you will end up with faulty data. If you decide to
calculate your percent markup based on cost, go on to Step 3. If you decide to calculate your
percent markup based on selling price, go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the peso markup by the cost.
Example
Peso markup
5.00
Purchase cost/buying price
÷10.00
Percentage mark up
.5 or 50%
4. Calculate your percent markup based on selling price. This is done by dividing the peso
markup by the selling price.
Example
Peso markup
5.00
Selling price
÷15.00
Percentage mark up
.33 or 33%
5. Make sure you consistently use either cost of the product or selling price to find the percent
markup on an item. Even though the cost, selling price, and peso markup will always be the
same, the percentage markup will be drastically different depending on if you calculate it using
selling price or cost. Using selling price will give you a lower percentage markup (assuming you
are making a profit), while using cost will give you a higher percentage markup.
LESSON 3
Practice Occupational Health and Safety
LEARNING OUTCOMES
At the end of the lesson, you are expected to do the following:
LO1 Identify hazards and risks
LO2 Control hazards and risks in the workplace
Definition of Terms
Bacteria – a simple, single celled microorganism. They food , moisture and warmth to thrive.
Electroshock - caused by touching exposed electrical wire or a piece of electrical equipment
which is not grounded properly.
Force Majure- a calamity caused by nature e.g. storm, flood, earthquake
Grounded – means that the electrical conductor is connected to the ground, which becomes part
of the electrical circuit
Hazard – a situation that could be dangerous to people in the workplace
Microorganisms –are living cells so small that they they can only be seen in a microscope. They
are commonly found to contaminate food – bacteria, molds, and yeast.
Molds – also a microorganism, that has “furry” growth often found on spoiled food.
Sanitation – the science and practice of maintaining clean and healthy conditions of food
production so that the food served to customers cannot make him ill.
Toxin – a poisonous substance that makes you sick
LEARNING OUTCOME 1
Identify hazards and risks
PERFORMANCE STANDARDS



Safety regulations and workplace safety and hazard control practices and procedures are
clarified and explained based on organization procedures.
Hazards/risks in the workplace and their corresponding indicators are identified to
minimize or eliminate risk to co-workers, workplace and environment in accordance with
organization procedures.
Contingency measures during workplace accidents, fire and other emergencies are
recognized and established in accordance with organization procedures.
What Do You Already Know?
Pretest LO 1
Directions: Identify the type of hazard/accident in the workplace. Write your answers ona
separate sheet. Write letters only
A. • Protecting your property from fire;
B. • Protecting your property from natural hazards;
C. • Protecting your property from crime;
D. • Protecting your staff and visitors from accidents;
E. • Legislation that may affect your business.
1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
6. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all
times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should checked and inspect electrical installations and
wirings.
10. A food establishment should be in a free-flood area
What Do You Need To Know?
Commonly Encountered Maintenance Problems in Commercial Kitchens
The commercial kitchens are the production units of any organizations whether it is a Hotel,
Restaurant, Banquet or any other business outlet like Fast Food, or road side eateries. These
kitchens consist of mostly white powder coated metallic false ceilings stainless steel kitchen
equipments and kota stone flooring. In some kitchen, we may find aluminium sheet false ceiling.
The light fittings are recessed in false ceiling and have Perspex cover over the fluorescent tubes
to avoid any glass breakage falling in food items. The kitchen equipment are operated with
electricity, LPG, Coal and water.
Electrical Hazards
Potential Hazard
Workers in restaurants are exposed to shocks and electrical hazards from:






Worn electric cords or improperly used or damaged extension cords
Improperly wired or ungrounded outlets
Faulty equipment and wiring
Damaged receptacles and connectors
Wet clean-up processes
Unsafe work practices
The electrical operated kitchen equipment are Hotcase, Bain Marie Service Counter,
Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders
etc. The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and
Bakery Oven are operated on LPG. The tandoors in kitchen are operated with coal. The
dishwash sink, counter sink and bain marie etc. needs cold water and hot water for their use.
We face many problems in these commercial kitchens on a day to day use and these are listed
below:-
(a) Electrically operated kitchen equipment:
· Tripping of miniature circuit breakers because of wrong selection in terms of capacity,
short circuiting etc.
Overloading of circuit by using high rated kitchen equipment in less rated M.C.B.
· Failure of insulation of P.V.C. wires dues to over heating of circuit or continuous use of
Electrical Equipment.
·
Short circuiting of air heaters being used in Hot cases and service counters for
continuously long hours usage.
· Burning of Immersion heaters of Bain marie when sufficient water quality is not available
in the Bain Marie.
· Short-circuiting of electrical wiring by putting water on electrical switches while cleaning
the kitchen during night hours by unskilled worker.
· Damaging the immersion heaters o tea/coffee boilers and milk boilers by not monitoring
the quantity of water in tea boiler and that of milk in milk boiler.
(B) LPG Operated Kitchen Equipment:
· The cooking ranges are operated on LPG and if LPG supply is not maintained properly, it
may cause the problem of fire in kitchen.
·
Smoke created by continuous use of LPG in commercial kitchen.
· The hoods over the ranges should have filters to control oil and Grease, otherwise the
smoke carried along with oil and Grease shall cause problems of fire is exhaust chimney.
· The LPG operated equipment have burners which needs to be cleaned regularly to avoid
mishap.
· The oil, grease used in cooking and production of food items to be handled properly
otherwise spillage over LPG operated equipment can cause problem of fire.
(C) Water Operated Kitchen Equipment:
·
Dish washing machines needs electricity and water both. As the water mixes with
chemicals used for cleaning the plates, glasses, etc. the water and chemicals create mishaps
and hazards. The electrical operated kitchen equipment are Hotcase, Bain Marie Service
Counter, Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala
Grinders etc.
The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and
Bakery Oven are operated on LPG. The tandoors in kitchen are operated with coal. The
dishwash sink, counter sink and bain marie etc. need cold water and hot water for their use.
We face many problems in these commercial kitchen in a day to day use.
Apply health, safety and security procedures in the workplace
Running a business in a cafeteria or a big food service establishment is a demanding job.
Consider the following responsibilities if you are a worker or an owner of such business.
• Protecting your property from fire;
• Protecting your property from natural hazards;
• Protecting your property from crime;
• Protecting your staff and visitors from accidents;
• Legislation that may affect your business.
Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back
to poor cleaning regimes.
A. Protecting Property from Fire
• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency
cutoff valves to turn off the fuel supply should a fire break out.
• Ensure that filters are removed and de-greased frequently to prevent a build up of greasy
deposits.
This should be done weekly but you may need to consider more frequent cleaning if the
equipment isused for long periods on a daily basis.
• Store all combustible materials away from buildings or perimeter fencing – preferably inside
locked waste bins or lidded skips. Ensure they are emptied regularly. If no suitable outside
location is available, use a secure internal storage area.
• Be vigilant when you open and close the premises each day – look for signs of potential trouble
e.g.graffiti or damage to fences – remove graffiti and repair any damage immediately to deter
further damage occurring.
Electrical faults
Prevention of faults is the answer here and this can be achieved by:
• Frequent visual inspections of all portable electrical items and fixed electrical wiring.
• Regular maintenance of these items by an authorized agency or licensed electrician may be
recodred and monitored.
Smoking Ideally smoking should be prohibited throughout the premises (including yards and
open areas) and notices to that effect prominently displayed.
• Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, flammable liquids.
• Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied
safely every day. Do not dispose of them with other combustible waste.
B. Protecting establishment from natural hazards Flood Firstly, check with the Local Authority
whether propertty is in a flood risk area. If it is then you should: Prepare a flood plan for your
business detailing the actions you will need to take to minimise damage and disruption. Practice
putting the plan into action so that you and your staff will be sure it works and have experience
of what to do.
Water Escape
Get dripping taps repaired as they can cause damages.
Ensure pipes are properly lagged using suitable insulation material.
If your premises are likely to be unoccupied for a longer period e.g. over Christmas and New
Year, turn the water off at the stopcock and drain the system if possible.
Storm Damage Making sure your premises are in a good state of repair, it will minimise the
chance of storm damage - check the building regularly (walls, roof and any outbuildings) and
ensure any problems you find are repaired promptly.
Check at least once a year that roof gutters, down-pipes and drainage gulleys are clear and
unobstructed and kept free of leaves and vegetation.
C. Protecting property from crime
Burglary
Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have
a good level of security at your premises. Locks on external doors should carry standards and
high quality materials. All accessible opening windows should be fitted with key-operated locks
– but protect secluded windows and roof-lights with steel bars, grilles or shutters.Consider fitting
shop-fronts with grilles or shutters to deter smash and grab raiders Given time, almost any
physical security can be overcome, consider fitting an Intruder Alarm system which will act as a
deterrent and limit the time an intruder will have on your premises. Any alarm system should be
fitted and maintained . Closed Circuit Television (CCTV) can help deter and capture evidence of
robbery. Any system should be fitted and maintained by an installer registered with a nationally
recognised installation body such as - NSI (NationalSecurity Inspectorate) and SSAIB (Security
Systems and Alarms Inspection Board). When your premises are closed, lock away portable
electronic equipment e.g. laptop computers in a secure cabinet . Consider fitting access control
locks on entrance doors to prevent intimidation or robbery.
Theft of money Keeping cash on the premises overnight increases the chance of a break in: •
Keep as little cash on the premises as possible and keep it out of public view.
• Where possible, cash should not be left on the premises outside business hours. • Empty the
cash register over-night and leave the drawer open as this often deters thieves.
D.Protecting your staff and visitors from accidents. “Prevention is better (and cheaper) than
cure”.
The most common type of workplace accident, these can be easily and cheaply prevented in most
cases and will often bring other benefits.
• Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately – especially on stairways and areas
where the public have access.
• Keep a clearly marked first-aid kit available at all times.
Electricity
Electricity can, and does, kill and the law insists that your electrical installation must be safed .
• Ensure electrical equipment is only used for the purpose for which it was designed.
• Use a qualified electrician for electrical installation work and for regular testing of portable
electrical items to ensure they are in good working order.
Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses (even oneperson
operations); this helps prevent fires and ensures swift evacuation of the premises by employees
and the public in the event of a fire.
• Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of
the evacuation procedure. Arrange regular practices to reinforce this.
• Ensure that you make a specific member of your staff responsible for customers’ and visitors’
safety in the event of an emergency evacuation of the premises
How Much Have You Learned?
Directions: Select the letter with the best answer that will identify the type of hazard/accident in
the workplace.
A. Protecting your property from fire;
B. Protecting your property from natural hazards;
C. Protecting your property from crime;
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business.
1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off .
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business
4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
6. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all
times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should check and inspect electrical installations and wirings.
10. A food establishment should be in a free-flood area.
How Do You Apply What You Have Learned?
Activity Sheet 1.1
Slogan/Poster Making Contest (Individual)
1. Draw/ make slogans/ posters on safety and hygiene practices in the workplace.
2. Use 2 x 4 feet illustration board, appropriate color medium and drawing tools.
3. Submit your output to your teacher for proper evaluation.
LEARNING OUTCOME 2
Control hazards and risks
PERFORMANCE STANDARDS




Occupational Health and Safety (OHS) procedures for controlling hazards/risks in
workplace are consistently followed.
Procedures for dealing with workplace accidents, fire and emergencies are followed
in accordance with organization OHS policies.
Personal protective equipment (PPE) is correctly used in accordance with organization
OHS procedures and practices.
Appropriate assistance is provided in the event of a workplace emergency in
accordance with established organization protocol.
What Do You Already Know?
Pretest LO 2
Direction: Write T if the statement is true and write F if it is false.
1. Correct level of grease and temperature must be observe when deep frying.
2. Caution must be observed when working with hot oil or objects
3. Washed utensils are to be dried by towel after manual or machine diswashing
4. Hot-holding equipments include only steam tables and hot cabinets
5. Hazards Analysis and Critical Control Point is a food safety system that helps
identify and control any daanger of food contamination.
What Do You Need To Know?
Control hazards and risks in the workplace.
E. Use caution when working around hot oil.
F. Get trained in the proper use and maintenance of your deep fryer.
G. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items
H. .Use gloves and scrapers and other cleaning tools with handles provided by
your employer.
I. Use the correct grease level and cooking temperatures for your deep fryer.
J. Keep stove surfaces clean to prevent grease flare-ups.
K. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
L. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces. Wear slip-resistant shoes. Floors should be cleaned often with greasecutting solutions.
 Do not work closely to hot fryers when the floor is wet.
 Do not spill water or ice into oil. Do not store employee drinks by deep
fryers. They could be easily bumped into the hot oil and cause a flare-up.
 Do not overfill or pour excessive amounts of frozen fries into deep fryer
at one time. Overfilling causes excessive splashing and bubbling over of
hot oil.
 Do not pour excess ice from fry packages into the fryer.
 Do not overheat the oil; use only manufacturer's recommended cooking
temperatures.
 Do not move or strain hot oil containers; wait until the oil is cool!
 Do not store oil on floors by grill area. Someone could slip and fall into
the oil.
 Extinguish hot oil/grease fires by using a class K fire extinguisher.
COMPUTER HARDWARE SERVICING
Quarter 2
Lesson 1 – Use Hand Tools
(LO) 1 - Prepare hand tools
(LO) 2- Use appropriate hand tools and test equipment
(LO) 3 - Maintain hand tools
Lesson 2 –Practice Occupational Health and Safety Procedures
(LO) 1 - Identify hazards and risks
(LO) 2 - Evaluate hazards and risks
(LO) 3 - Control hazards and risks
LESSON 1: Use Hand Tools
LEARNING OUTCOMES:
At the end of this Lesson, you are expected to do the following:
 prepare hand tool;
 use appropriate hand tools and test equipment; and
 maintain hand tools
Definition of Terms
Bin - a container or enclosed space for storage.
Computer chassis - the enclosure that contains most of the components of a
computer.
Diagnostic tools - used to test the integrity of circuits and the quality of electricity
in computer components and to test the functionality of computer ports.
Hazards - risks; dangers.
Insulation - a material that reduces or prevents the transmission of heat or sound
or electricity.
Nozzle - a projecting part with an opening, as at the end of a hose, for regulating
and directing a flow of fluid.
Preventive - intended or used to prevent or hinder.
Static electricity - an accumulation of electric charge on an insulated body.
Tool - a handheld device that aids in accomplishing a task.
Toolkit -a set of tools designed to be used together or for a particular purpose.
Acronyms
ESD - - - - - - - - - Electrostatic discharge.
USB - - - - - - - - - Universal serial bus
LCD - - - - - - - - - Liquid crystal display
LEARNING OUTCOME 1
Prepare hand tools
PERFORMANCE STANDARDS
 Tasks to be undertaken are properly identified.
 Appropriate hand tools are identified and selected according to the task
requirements.
 Appropriate hand tools checked for proper operation and safety
 Unsafe or faulty tools are identified
 Marked all tools for repair according to standard company procedures
Materials
1. Workshop
2. Tables and Chairs
3. Computers
4. USB Flash Drive
5. LCD
6. ESD Tools
7. Hand Tools
8. Cleaning Tools
9. Diagnostic Tools
What Do You Already Know?
Pretest LO 1
A. Direction. Write TRUE if the statement is correct and FALSE if it is wrong.
Write your answers on a separate sheet of paper.
_______ 1. Selecting the best tool for each task requires training in the proper use
of the tools, field experience in their safe use, and following the manufacturer’s
guidance and instructions for that specific tool.
_______ 2. When obtaining the tool, all the associated tooling and consumable
parts, as recommended by the manufacturer, must be included.
_______ 3. The safe use of a tool depends on using the tool for the purpose for
which it was designed and also for other purposes where it can be used as
substitute where tool is not available.
_______ 4. All tools should be kept in good condition with regular maintenance.
_______ 5. Preparing for a task includes only knowing the task to be done.
_______ 6. Preparing for a task includes also the sequence of tasks to be done.
What Do You Need To Know?
Proper tool selection
A tool is a handheld device that aids in accomplishing a task. Tools range
from a traditional metal cutting part of a machine to an element of a computer
program that activates and controls a particular function
Preparing for the task to be undertaken includes proper tool selection.
1. How do you select the best tool for the job? First, know and understand in detail
the scope of work to be accomplished, second, plan for the scope taking into
account the sequence of tasks.
2. Selecting the best tool for each task requires training in the proper use of the
tools, field experience in their safe use, and following the manufacturer’s guidance
and instructions for that specific tool.
3. When obtaining the tool all the associated tooling and consumable parts, as
recommended by the manufacturer, must be included. In addition, related
consumable parts must also be selected and used according to their manufacturer’s
instructions.
Safe Use of tools
Once selected, use the tool for the purpose for which it was designed. Not all tools
come with detailed instructions, but there are those that do spell out the safety
―Do’s and Don’ts‖ for the your safety. If there are set-up/use options, operator
judgment must always be based on what is the safest way to use the tool.
Environmental Safety and Health Program requires the following:
• All tools be kept in good condition with regular maintenance
• The right tool be used for the job
• Each tool be examined before use AND damaged or defective tools NOT to be
used
• Tools be operated according to manufacturer’s instructions
• The right protective equipment for the tool and activity be used
HARDWARE TOOLS
To complete hardware repairs, it is important to have a toolkit that should
contain all of the necessary tools. As you gain experience, you will learn which
tools to have available for different types of jobs. Hardware tools are grouped into
these four categories:
 Electro-Static Discharge (ESD) tools
 Hand tools
 Cleaning tools
 Diagnostic tools
Electro-Static Discharge (ESD) Tools
Static electricity is easily generated by friction on carpets, tile flooring,
clothing, hair, fabric, and etc. The friction of moving air alone will charge
suspended particles and cause the buildup of static electrical charges on people and
objects in the environment. Grounded antistatic work mats used with antistatic
wrist straps provide the most basic means for the controlled discharge of
electrostatic electricity. Examples of ESD Tools:
 Anti-static wrist strap – used to prevent ESD damage to computer
equipment.
 Anti-static mat – used to stand on or place hardware on to prevent
static electricity from building up.
Hand Tools
A hand tool is a device for performing work on a material or a physical
system using only hands. The hand tools can be manually used employing force, or
electrically powered, using electrical current. Examples of Hand Tools:
 Flat head screwdriver – used to loosen or tighten slotted screws.
 Philips head screwdriver – used to loosen or tighten crosshead screws.
 Torx screwdriver - used to loosen or tighten screws that have a star-like
depression on the top, a feature that is mainly found on laptop.
 Hex driver – sometimes called a nut driver, is used to tighten nuts in the
same way that a screwdriver tightens screws
 Needle-nose plier – used to hold small parts.
 Wire cutter – used to strip and cut wires.
 Tweezers – used to manipulate small parts.
 Part retriever – used to retrieve parts from location that are to small for your
hand to fit.
 Flashlight – used to light up areas that you cannot see well.
Cleaning Tools
Having the appropriate cleaning tools is essential when maintaining or repairing
computers. Using these tools ensures that computer components are not damaged
during cleaning. Examples:
 Lint-free cloth – used to clean different computer components without
scratching or leaving debris.
 Compressed air – used to blow away dust and debris from different
computer parts without touching the components.
 Cable ties – used to bundle cables neatly inside and outside of a computer.
 Parts organizer – used to hold screw, jumpers, fasteners and other small
parts and prevents them from getting mixed together.
Diagnostic Tools
Computers are easier to use and more dependable with each new generation of
hardware and operating system update, but that doesn't mean they're problem-free.
Here's the most popular tools for diagnosing your computer problems:
 Multimeter – used to test the integrity of circuits and the quality of
electricity in computer components.
 Loopback Adapter – used to test the functionality of computer ports.
How Much Have You Learned?
A. Direction. Write TRUE if the statement is correct and FALSE if it is wrong.
Write your answers on a separate sheet of paper.
_______ 1. Selecting the best tool for each task requires training in the proper use
of the tools, field experience in their safe use, and following the manufacturer’s
guidance and instructions for that specific tool.
_______ 2. When obtaining the tool, all the associated tooling and consumable
parts, as recommended by the manufacturer, must be included.
_______ 3. The safe use of a tool depends on using the tool for the purpose for
which it was designed and also for other purposes where it can be used as
substitute where tool is not available.
_______ 4. All tools should be kept in good condition with regular maintenance.
_______ 5. Preparing for a task includes only knowing the task to be done.
_______ 6. Preparing for a task includes also the sequence of tasks to be done.
How Do You Apply What You Have Learned?
Direction: Prepare a matrix on Plan Preparation in maintaining and cleaning
a personal computer. Some items are already given for you. Continue the Table.
Activity Sheet 1.1
COMPUTER MAINTENANCE
COMPONENTS TO
CLEAN
SCHEDULE
Tools to use
Computer case and
outside monitor
Keyboard
Activity Sheet 1.2
Direction: Using the given tools, segregate the following according to its
classification. (The teacher will provide the tools for classification)
How Well Did You Perform?
Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it is your learning at stake!
SCORING RUBRICS: for Activity Sheet 1.2
Criteria: Number of Tools classified
Points
20 – 22
10
15 – 19
8
10 – 14
6
5–9
4
1–4
2
LEARNING OUTCOME 2
Use appropriate hand tools and test equipment
PERFORMANCE STANDARDS
1. Tools are used according to tasks undertaken.
2. All safety procedures in using tools are observed at all times.
3. Malfunctions, unplanned or unusual events are reported to the supervisor.
Materials
1. Workshop
2. Tables and Chairs
3. Computers
4. USB Flash Drive
5. LCD
6. ESD Tools
7. Hand Tools
8. Cleaning Tools
9. Diagnostic Tools
What Do You Already Know?
Pretest LO 2
Direction. Fill in the blanks. Write your answers on a separate sheet of paper.
1. The purpose of an antistatic wrist strap is to ________ the electrical charge
between you and the equipment.
2. Turn the screwdriver _________ to tighten the screw
3. Turn the screwdriver ________________ to loosen the screw.
4. Use a ________ head screwdriver with crosshead screws.
5. On electrical components, an excessive buildup of dust will act like an
_________ and trap the heat.
6. When compressed air is used to clean inside the computer, the air should be
blown around the components with a minimum distance of ______ inches from the
nozzle.
7. Pencils should not be used inside the computer to change the setting of switches
or to pry off jumpers because the tip contains _____ which can act as a conductor
and may damage the computer components.
8. To clean the screens of CRT monitors, dampen a soft, clean, lint-free cloth with
_______ water and wipe the screen from top to bottom.
9. Clean the contacts on components with _________ alcohol.
10. Use a __________ to loosen and tighten bolts that have a hexagonal (six-sided)
head.
What Do You Need To Know?
PROPER USE OF TOOLS
Proper Use of ESD Tools
The purpose of an antistatic wrist strap is to equalize the electrical charge
between you and the equipment. The antistatic wrist strap is a conductor that
connects your body to the equipment that you are working on. When static
electricity builds up in your body, the connection made by the wrist strap to the
equipment, or ground, channels the electricity through the wire that connects the
strap.
The wrist strap has two parts and is easy to wear:
1. Wrap the strap around your wrist and secure it using the snap or Velcro. The
metal on the back of the wrist strap must remain in contact with your skin at all
times.
2. Snap the connector at the end of the wire to the wrist strap, and connect the other
end either to the equipment or to the same grounding point that the antistatic mat is
connected to. The metal skeleton of the case is a good place to connect the wire.
When connecting the wire to equipment that you are working on, choose an
unpainted metal surface. A painted surface does not conduct the electricity as well
as unpainted metal.
An antistatic mat is slightly conductive. It works by drawing static electricity away
from a component and transferring it safely from equipment to a grounding point:
1. Lay the mat on the workspace next to or under the computer case.
2. Clip the mat to the case to provide a grounded surface on which you can place
parts as you remove them from the system.
Reducing the potential for ESD reduces the likelihood of damage to delicate
circuits or components.
Proper Use of Hand Tools
A technician needs to be able to properly use each tool in the toolkit. This topic
covers many of the various hand tools used when repairing computers.
Screws
Match each screw with the proper screwdriver. Place the tip of the screwdriver on
the head of the screw. Turn the screwdriver clockwise to tighten the screw and
counterclockwise to loosen the screw.
Screws can become stripped if you over-tighten them with a screwdriver. A
stripped screw, may get stuck in the screw hole, or it may not tighten firmly.
Discard stripped screws.
Flat head screwdriver Use a flat head screwdriver when you are working with a
slotted screw. Do not use a flat head screwdriver to remove a Phillips head screw.
Never use a screwdriver as a pry bar. If you cannot remove a component, check to
see if there is a clip or latch that is securing the component in place.
CAUTION: If excessive force is needed to remove or add a component, something
is probably wrong. Take a second look to make sure that you have not missed a
screw or a locking clip that is holding the component in place. Refer to the device
manual or diagram for additional information.
Phillips head screwdriver Use a Phillips head screwdriver with crosshead screws.
Do not use this type of screwdriver to puncture anything. This will damage the
head of the screwdriver.
Hex driver Use a hex driver to loosen and tighten bolts that have a hexagonal (sixsided) head. Hex bolts should not be over-tightened because the threads of the
bolts can be stripped. Do not use a hex driver that is too large for the bolt that you
are using.
CAUTION: Some tools are magnetized. When working around electronic devices,
be sure that the tools you are using have not been magnetized. Magnetic fields can
be harmful to data stored on magnetic media. Test your tool by touching the tool
with a screw. If the screw is attracted to the tool, do not use the tool.
Part retriever, Needle-nose pliers, or tweezers The part retriever, needle-nose
pliers, and tweezers can be used to place and retrieve parts that may be hard to
reach with your fingers. Do not scratch or hit any components when using these
tools.
CAUTION: Pencils should not be used inside the computer to change the setting of
switches or to pry off jumpers. The pencil lead can act as a conductor and may
damage the computer components.
Proper Use of Cleaning Materials
Keeping computers clean inside and out is a vital part of a maintenance program.
Dirt can cause problems with the physical operation of fans, buttons, and other
mechanical components. On electrical components, an excessive buildup of dust
will act like an insulator and trap the heat. This insulation will impair the ability of
heat sinks and cooling fans to keep components cool, causing chips and circuits to
overheat and fail.
CAUTION: When compressed air is used to clean inside the computer, the air
should be blown around the components with a minimum distance of four inches
from the nozzle. The power supply and the fan should be cleaned from the back of
the case.
CAUTION: Before cleaning any device, turn it off and unplug the device from the
power source.
Computer Cases and Monitors Clean computer cases and the outside of monitors
with a mild cleaning solution on a damp, lint-free cloth. Mix one drop of
dishwashing liquid with four ounces of water to create the cleaning solution. If any
water drips inside the case, allow enough time for the liquid to dry before powering
on the computer.
LCD Screens Do not use ammoniated glass cleaners or any other solution on an
LCD screen, unless the cleaner is specifically designed for the purpose. Harsh
chemicals will damage the coating on the screen. There is no glass protecting these
screens, so be gentle when cleaning them and do not press firmly on the screen.
CRT Screens To clean the screens of CRT monitors, dampen a soft, clean, lintfree cloth with distilled water and wipe the screen from top to bottom. Then use a
soft, dry cloth to wipe the screen and remove any streaking after you have cleaned
the monitor.
Clean dusty components with a can of compressed air. Compressed air does not
cause electrostatic buildup on components. Make sure that you are in a wellventilated area before blowing the dust out of the computer. A best practice is to
wear a dust mask to make sure that you do not breathe in the dust particles.
Blow out the dust using short bursts from the can. Never tip the can or use the
compressed air can upside down. Do not allow the fan blades to spin from the
force of the compressed air. Hold the fan in place. Fan motors can be ruined from
spinning when the motor is not turned on.
Component Contacts Clean the contacts on components with isopropyl alcohol.
Do not use rubbing alcohol. Rubbing alcohol contains impurities that can damage
contacts. Make sure that the contacts do not collect any lint from the cloth or
cotton swab. Blow any lint off the contacts with compressed air before
reinstallation.
Keyboard Clean a desktop keyboard with compressed air or a small, hand-held
vacuum cleaner with a brush attachment.
CAUTION: Never use a standard vacuum cleaner inside a computer case. The
plastic parts of the vacuum cleaner can build up static electricity and discharge to
the components. Use only a vacuum approved for electronic components.
Mouse Use glass cleaner and a soft cloth to clean the outside of the mouse. Do not
spray glass cleaner directly on the mouse. If cleaning a ball mouse, you can
remove the ball and clean it with glass cleaner and a soft cloth. Wipe the rollers
clean inside the mouse with the same cloth. Do not spray any liquids inside the
mouse.
How Much Have You Learned?
Self-Check 2.1
A. Direction. Identify the appropriate tool to use for each of the following:
_________________1. Equalize the electrical charge between you and the
equipment.
_________________2. Tighten / loosen screw
_________________3. Tighten / looses bold with a hexagonal head
_________________4. Retrieve parts that may be hard to reach by your fingers
_________________5. Tighten / loosen a slotted screw.
B. Direction: Complete the computer cleaning chart shown below.
COMPUTER MAINTENANCE
COMPONENTS TO CLEAN
CLEAN WITH:
Computer case and outside monitor
Mild cleaning solution and lint free
cloth (sample)
Keyboard
Mouse
LCD screen
CRT screen
Heat sink
RAM
How Do You Apply What You Have Learned?
Direction: Use the appropriate tools to do each of the following tasks.
1. Loosen computer casing screws
2. Blow away dust from keyboard
3. Tighten screws of a laptop
4. Bundle cables inside the computer
5. Test functionality of the printer port
6. Remove insulation of wires
7. Loosen nuts
8. Prevent from ESD effects Show
How Well Did You Perform?
Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it is your learning at stake!
Scoring Rubrics
For Total Score Number of YES for correct tool used
Number of Yes for tool used properly
Highest Possible Score 16
Interpretation of score
16 Excellent
14 – 15 Very Good
12 – 13 Good
9 – 11 Fair
8 and below Poor
LEARNING OUTCOME 3
Maintain hand tools
PERFORMANCE STANDARDS
 Tools used are according to tasks undertaken.
 Routine maintenance of tools is undertaken according to standard
operational procedures, principles and techniques.
 Tools are stored safely in appropriate locations in accordance with
manufacturer’s specifications or standard operating procedures.
What Do You Already Know?
Pretest LO 3
Direction. Write TRUE if the statement is correct and FALSE if it is wrong. Write
your answers on a separate sheet of paper.
1. All tools and equipment must be properly maintained so that workers are not
endangered.
2. Preventive maintenance is the systematic care and protection of tools, equipment
and machines in order to keep them in a safe, usable condition, limit downtime and
extend productivity.
3. The degree of detail to include regarding tools and equipment maintenance will
depend on the kinds of tools/equipment used.
4. Damaged or defective equipment/tools should be tagged and removed from
service.
5. Most manufacturers can provide maintenance schedules for their equipment.
6. Properly stored tools and equipment will be easy to find when needed and are
less likely to be lost.
7. Use bins for storing small parts is a good practice on proper storage.
8. Productivity is increased because time is not lost looking for tools, parts and
equipment is one of the benefits of proper storage.
What Do You Need To Know?
TOOL AND EQUIPMENT MAINTENANCE
All tools and equipment must be properly maintained so that workers are not
endangered. Regulations require inspections of tools, machines and equipment
before use.
Preventive maintenance is the systematic care and protection of tools, equipment
and machines in order to keep them in a safe, usable condition, limit downtime and
extend productivity. We must always be aware that maintenance tasks themselves
are potentially hazardous and can result in injury. The successful maintenance
program is:
 well organized and scheduled,
 controls hazards,
 defines operational procedures, and
 trains key personnel.
The degree of detail to include regarding tools and equipment maintenance will
depend on the kinds of tools/equipment used. Some construction equipment may
have very specific inspection and maintenance requirements. Electronic equipment
may have different maintenance requirements. Hand tools may require only basic
maintenance. Power tools should be maintained in good working order. This may
be limited to ensuring that blades/bits are replaced when needed and those guards
or other safety devices are operable and any damaged electrical cords/plugs are
repaired or replaced. Damaged or defective equipment/tools should be tagged and
removed from service
Most manufacturers can provide maintenance schedules for their equipment. Large
companies typically have a comprehensive maintenance program due to the capital
investment and/or leasing agreements. Smaller companies may lease equipment
and maintenance services may be included in the leasing agreement.
 General requirements for tools and equipment maintenance include:
Obtaining a copy of the maintenance schedule recommended by the
manufacturer
 Ensuring that maintenance is performed as required
 Ensuring that the person(s) performing the maintenance are competent (e.g.
licensed mechanic)
 Retaining records of maintenance/service conducted
 Specifying who is responsible for overseeing equipment maintenance and
where the records are kept
 Set up a system for removal and tagging of damaged or defective tools and
equipment
PROPER STORAGE OF TOOLS, PARTS, AND EQUIPMENT
To ensure that tools and equipment remain in good condition and last for a long
time, store them properly. Properly stored tools and equipment will be easy to find
when needed and are less likely to be lost.
Good practices include:
 Parts should be properly stored and labeled (Figure 1).
 Tools should be properly placed on the board, and labeled (Figure 2).
Consider drawing the shapes of the tools on the board so that they always
get put back in the same position.
 Use bins for storing small parts (Figure 3).
 Consider making an individual (or individuals) responsible for the good
maintenance of tools and parts.
Benefits:
 Tools and parts are kept in good condition and are easy to find
 Costs are reduced.
 Productivity is increased because time is not wasted looking for tools, parts
and equipment.
 Workshop staff develop a sense of responsibility and pride in their work.
How Much Have You Learned?
Directions: Enumerate the following.
Good practices in the proper storage of tools: (at least 2)
1.
2.
Benefits of proper storage of tools: (at least 2)
1.
2
LESSON 2: Practice Occupational Safety and
Health
LEARNING OUTCOMES:
At the end of this Lesson, you are expected to do the following:
LO 1. identify hazards and risk ;
LO 2. evaluate hazards and risk ; and
LO 3. control hazards and risk.
Definition of Terms
Chemical hazard Any hazard that results from the accidental caused by toxic
chemical.
Desktop computer Is a personal computer (PC) in a form intended for stationary
use.
Electric shock Characterized by pain and muscular spasm cause by an electric
current.
Elimination The process of removing the hazard from the workplace.
Ergonomics The science of designing the workplace environment to fit the user.
Hazard A situation that has the potential to harm the health and safety of people.
Hazard control The development of systems to prevent accidents or injuries.
Health The general condition of a person in all aspects.
Housekeeping Is the systematic process of making a home neat and clean and in
order.
Risk A potential condition that a chosen action or activity causes.
Risk management The process of analyzing exposure to risk and managing it.
Safety The state of being "safe".
Standards Something accepted as a basis for comparison.
Tree structure An algorithm for placing and locating files in an organized
database.
Acronyms
OSH Occupational safety and health
PPE Personal protective equipment
LEARNING OUTCOME 1
Identify hazards and risk
PERFORMANCE STANDARDS



Workplace hazards and risks are identified and clearly explained.
Hazards/risks and their corresponding indicators are identified in accordance with the
company procedures.
Contingency measures are recognized and established in accordance with organizational
procedures.
Materials
1. Workplace
2. Personal protective equipment (PPE)
3. Learning guides
4. Hand-outs - Organizational safety and health protocol –
5S - Hazards/risk identification and control 5. CD’s, VHS tapes, transparencies
What Do You Already Know?
Pretest LO 1
A. Directions: Identify the type of hazards. Match Column A with Column B. Write only the
letter of each correct answer on a separate sheet of paper.
Column A
1. cables running across the floor
2. hot components or sharp edges of computers
3. inkjet printer cartridge
4. exposed power cable
5. open casing of computer monitor
Column B
1. mechanical hazard
2. physical hazard
3. electric shock hazards
4. chemical hazard
5. CRT monitor high voltage hazard
B. Identify the 5S principles and give (1) example for each principle.
1. __________________________________________________________________
Example : _________________________________________________________
2. __________________________________________________________________
Example : _________________________________________________________
3. __________________________________________________________________
Example : _________________________________________________________
4. __________________________________________________________________
Example : _________________________________________________________
5. __________________________________________________________________
Example : _________________________________________________________
What Do You Need To Know?
Hazard Identification, Risk Assessment, and Risk Control
Occupational safety and health (OSH) is a planned system of working to prevent illness and
injury where you work by recognizing and identifying hazards and risks. Health and safety
procedure is the responsibility of all persons in the computer and technology industries. You
must identify the hazards where you are working and decide how dangerous they are. Eliminate
the hazard or modify the risk that it presents. This Module is intended to give you some
guidelines and advice on common areas of health and safety problems in the computer industry
and to help you gain a general awareness of your responsibilities as user and technician in a safe
environment.
There are three steps used to manage health and safety at work:
1. Spot the Hazard (Hazard Identification) 2. Assess the Risk (Risk Assessment) 3. Make the
Changes (Risk Control)
At work you can use these three Think Safe steps to help prevent accidents.
Using the Think Safe Steps
1. Spot the Hazard
Key Point
A hazard is anything that could hurt you or someone else.
Examples of workplace hazards include:



frayed electrical cords (could result in electrical shock)
boxes stacked precariously (they could fall on someone)
noisy machinery (could result in damage to your hearing)
During work experience, you must remain alert to anything that may be dangerous. If you see,
hear or smell anything odd, take note. If you think it could be a hazard, tell someone.
2. Assess the Risk
Key Point
Assessing the risk means working out how likely it is that a hazard will harm someone and how
serious the harm could be.
Whenever you spot a hazard, assess the risk by asking yourself two questions:


How likely is it that the hazard could harm me or someone else?
How badly could I or someone else be harmed?
Always tell someone (your employer, your supervisor or your health and safety representative)
about hazards you can't fix yourself, especially if the hazard could cause serious harm to anyone.
For example:



Ask your supervisor for instructions and training before using equipment.
Ask for help moving or lifting heavy objects.
Tell your supervisor if you think a work practice could be dangerous.
If you are not sure of the safest way to do something during work experience, always ask your
work experience supervisor
3. Make the Changes
Key Point
It is your employer's responsibility to fix hazards. Sometimes you may be able to fix simple
hazards yourself, as long as you don't put yourself or others at risk. For example, you can pick up
things from the floor and put them away to eliminate a trip hazard.
Common hazards encountered by computer technicians and users
A hazard is a situation in the workplace that has the potential to harm the health and safety of
people or to damage plant and equipment. The situation could involve a task, chemical or
equipment used. Hazard management is a continuous process that can be used to improve the
health and safety of all workplaces.
Physical Hazards
One of the most common physical hazards involving computer technicians is cables running
across the floor. If someone trips, falls, and hurts himself because of a cable you ran across the
floor, someone (you, your employer, or your customer) has a serious legal negligence problem. If
you need to temporarily run a cable across the floor, place a Danger sign similar to those "wet
floor" signs used by cleaning services.
For cables that are temporary but will need to run across the floor for a longer period of time, use
"gaffers tape". Gaffers tape is a heavy tape with strong adhesive to stick to the floor. It comes in
a wide range of colors, from unintrusive matte black to hazard warning red. Although it has
strong adhesive, it can be removed easily and cleanly.
For long term cable routing there is a wide variety of cable organizing devices like cable ties,
cable wraps, and cable raceways which can be used to run cable safely along the wall or ceiling.
Other common physical hazards include leaving tools on top of ladders and placing electronic
equipment in precarious positions or on support that is not sturdy enough or not designed for
holding electronic equipment.
Mechanical Hazards
When working on electronic equipment, ask yourself "Is there any way this equipment could hurt
me?‖. You might stick your hand in a printer and suddenly the paper feed arm moves, feeding not
only paper through the printer, but a piece of your finger too.
You might move your hand past a computer chassis and lose a chunk of flesh because it is razor
sharp. When working on electronic equipment always be alert to any possibility of being hurt by
moving parts, hot components, or sharp edges.
Chemical Hazards
There is a wide array of chemicals used with electronic equipment. There are display cleaning
chemicals, keyboard cleaning chemicals, compressed gas dirt and dust removers, and many
cleaning solvents. Some of these chemicals can be harmful if accidentally swallowed, get on bare
skin, or get in eyes. Before using any chemicals for electronic equipment always read the
warnings and instructions on the label.
Also be very careful when dealing with inkjet printer cartridges, or laser printer toner cartridges.
Ink and toner can stain skin, clothing, and carpet.
Electric Shock Hazard
Inside computers and electronic equipment, there is a range of voltages from 3.3 volts to 25
volts, most of these are harmless. But at the power supply, you'll find line voltage, which is a
lethal 220 volts. Most of the time while working inside computers and electronic equipment,
you'll want them unplugged from the wall socket. If you need to work on equipment while it is
still plugged in or powered up, remove all jewelry and wrist watches.
If you must work inside a line power distribution box, wear an electrician’s rubber insulated
gloves and safety glasses. You might think you don't need these safety devices because you are
going to be extra careful, but one little slip could cause a flaming explosion that could take off
your hand, embed shrapnel in your eyes, or conduct electricity through your heart, where it takes
only 10 milliamps (0.01) to kill a human.
- CRT Monitor High-Voltage Hazard
CRT monitors are becoming less common nowadays, but should you run into one, it is best NOT
to open it up. Instead, outsource any CRT repair job to a qualified CRT repair service. A CRT
monitor has a high-voltage anode inside it, which can carry a charge of up to 25,000 volts, and it
can still be holding a high charge days after the power is removed.
If you must open a CRT monitor case for some reason, be sure to study the proper way to
discharge a CRT before you proceed. It involves using a jumper wire and a flat blade
screwdriver to shorten the anode to ground. After being discharged, even with no power
connection, the anode voltage will actually build up again. So you have to repeatedly discharge
it.
How Much Have You Learned?
Self-Check 1.1
A. Direction: Read carefully each statement below. Place T on the line if the statement is
TRUE. Place F if the statement is FALSE.
_____ 1. Health and safety procedure is the responsibility of all persons in the computer and
technology industries.
______ 2. Spotting the hazards means working out how likely it is that a hazard will harm
someone and how serious the harm could be.
______ 3. If you need to temporarily run a cable across the floor, place a Danger sign similar to
those "wet floor" signs used by cleaning services.
______ 4. An LCD monitor has a high-voltage anode inside it, which can carry a charge of up to
25,000 volts, and it can still be holding a high charge days after the power is removed.
______ 5. Inkjet printer cartridges, or laser printer toner cartridges are hazardous to users.
B. Direction : Identify what hazard is being illustrated in the situation below .
__________ 1. Slippery computer laboratory floor
__________ 2. Hot components, or sharp edges of computer devices
__________ 3. Laser printer toner
__________ 4. Obstructed electrical cables
__________ 5. Open CRT monitor
How Do You Apply What You Have Learned?
A. Direction: Observe the set-up of your school’s Computer Laboratory. Observe the procedures
and arrangement being practiced and used in the workplace. Identify hazards and assess the risk
based on your observations.
Spot the hazard If you spot something hazardous,
(e.g. boxes on the floor in the way)
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
More complex hazard (e.g. frayed cords, damaged equipment)
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Assess the risk What two main things should the person in charge or responsible for safety
consider when assessing the risk?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
How Do You Extend Your Learning?
Make a list of hazards that may be present in your own home when operating a personal
computer. Give the possible risk of the said hazards.
Hazards at home when operating a
computer
Risk
1.
2.
3.
4.
5.
What Do You Need To Know?
Applying 5s on your computer
You work with documents, presentations, graphics, and other files all day—and chances are, you
have a lot of them. And that means it takes time to find the documents you need. Even if it is just
a couple of minutes here, and a couple of minutes there, it all adds up.
But there is a better way to stop the file clutter—by managing your files more effectively. Digital
files are no different than paper files, and if you don't have a good method of organization, things
get lost.
Whether you save your files in your computer's hard drive or a shared network location, this
course will help you save time and headache of searching for files
The purpose of this instruction is to help you apply 5S concepts to the hard drive of your
computer resulting in an increase to your daily productivity, better organization of your
computer, and further compliance with the Office 5S initiative. We will cover the following
topics as they relate to your hard drive:
5S provides the foundation for all quality improvement programs. Thus, it is often said that the
road to productivity starts with 5S and through 5S you can create a highly productive company
with highly productive people. 5S is not only a matter of good housekeeping. It is a process to
create more productive people and more productive companies through motivation, education,
and the practice of 5S. It involves the creation of a strong corporate culture filled with the spirit
filled with the spirit of high productivity.
1. Seiri Sorting/Putting things in order (Remove/discard what is not needed so that there are
fewer hazards and less clutter to interfere with work. Only keep what is needed.)
2. Seiton Orderliness/Proper Arrangement (Place things in such a way that they can be easily
reached whenever they are needed. "There must be a place for everything, and everything must
be in its place.")
3. Seiso Clean/cleanliness. (Keep workplace and things clean and polished; no trash or dirt in
the workplace)
4. Seiketsu Standardize/Purity (Maintain cleanliness after cleaning, consistently- perpetual
cleaning. Such cleaning is part of every one's work.)
5. Shitsuke Sustaining/discipline/commitment (Maintain standards and keep the facility in safe
and efficient order day after day, year after year.)
Example #1: Am I at lost?
It’s not unusual for you to see a computer desktop on your classmate’s desk that looks something
like this:
You may have seen even worse. Keeping your desktop so cluttered like this creates many
problems such as:
ficult to find what you’re looking for.
temporary working documents, etc)
nized, the
Desktop folder is often missed.
How can you make sure that the above problems will not be encountered?
Consider setting up your files in the tree structure format.
A tree structure is an algorithm for placing and locating files in an organized database. The
algorithm finds data by repeatedly making choices at decision points called nodes. A node can
have as few as two branches (also called children), or as many as several dozen.
In a tree, records are stored in locations called leaves. This name derives from the fact that
records always exist at end points; there is nothing beyond them.
The folder names do not necessarily tell the user what is inside them, making it difficult for
yourself and others to find. Also, the folders that are inside don’t necessarily belong there or fit
with the other files.
Sort – it’s the best thing that you can do
Tired of icon clutter on your desktop? Sure, you can organize your desktop shortcuts, programs,
folders, and the like by dragging and dropping, but eventually some game or other screen
resolution-changing app will undo all your hard work
Make Yourself a Desktop Cleaner
Your desktop is the first thing you see when you start your computer. This should be the most
organized part of your electronic workspace. But what if your desktop looks like this? What will
be the impressions of your classmates?
The Desktop offers many features that make using your computer easier. You can easily start
programs or applications, copy and move files from one place to another and drag and drop files
and program where you want them on the computer or even on to a program's icon to open a file.
Manage Your Own Desktop
Numerous studies have shown that your environment affects your productivity, and that even
something as simple as color can influence your memory or creativity. Since most of our work
now is done in the digital realm, it stands to reason that your desktop environment can play an
important role in your productivity.
Your computer's desktop is a starting point for your entire computing experience, but—like
anything else if you let it get ugly and messy your productivity will take a dive. Here's how to
design and create an attractive desktop with built-in organization to keep your workspace nice,
clean, and productive with minimal effort.
How to manage your desktop:
1. Create 5 folders in My Documents called :
- Put unprocessed items that don’t have a place yet in here. This may be items like
software installers you’ve downloaded, files sent to you from colleagues, and random text
clippings.
- Put items requiring an action that takes more than 2 minutes in here. These may
be items such as forms to fill out, large applications to install and setup, and files to upload.
- Put items you aren’t yet ready to do or complete in here. These may be articles
you’re thinking of reading, sketches for potential projects, and information about classes you’re
thinking about taking.
- Put files related to active projects in here. This folder contains files you’re
currently working on as well as reference files for a project. Each project gets its own unique
folder.
- Put completed projects, general reference items, and anything else you might want
to look at again in here
Tip: By placing the underscore in front of the name of the file folder, it will force the folder to
display at the top of the list in My Documents.
2. Now move all relevant files from your desktop into these folders. If you have a large number
of files, you can move everything into the ―Inbox‖ folder and organize it later.
3. All that should be left on the desktop is program icons.
LEARNING OUTCOME 2
Evaluate hazards and risk
PERFORMANCE STANDARDS



Effects of hazards are determined.
OSH issues and concerns are identified in accordance with workplace requirements and
Relevant workplace OSH legislation.
Materials
1. Workplace
2. Personal protective equipment (PPE)
3. Learning guides
4. Hand-outs - Organizational safety and health protocol
5 S - Hazards/risk identification and control
What Do You Already Know?
Pretest LO 2
Direction: Read each statement below carefully. Place T on the line, if you think a statement is TRUE.
Place F, if you think the statement is FALSE.
_____ 1. Your knees should be bent at a comfortable angle and greater than 90 degrees flexion when
sitting in front of a computer.
_____ 2. A well designed mouse should not cause undue pressure on the wrist and forehead muscles.
_____ 3. Set the eye to screen distance that permits you to most easily focus on the screen.
_____ 4. Changing posture at frequent intervals maximizes fatigue when using a computer.
_____ 5. Place the keyboard in a position that allows the forearms to be close to the horizontal and the
wrists to be straight.
_____ 6. It is recommended that operators avoid spending more than five hours a day on keyboard duties
and no longer than 50 minutes per hour without a postural/stretching break.
_____ 7. To detect whether there are reflections from the desk surface, the worker should hold the book
below the surface and assess the change in reflected glare from the screen.
_____ 8. 10,000 - 12,000 keystrokes per hour is considered an acceptable standard in typing.
_____ 9. Good posture is essential for all users of computers.
_____ 10. The solution is to increase the refresh rate of the monitor to at least 75hz.
What Do You Need To Know?
Computer Workstation Ergonomics
There are various health problems associated with the regular use of computers, such as stress, eyestrain,
and injuries to the wrists, neck, and back.
Employers must take steps to protect employees whose work involves the regular use of computers.
Computer ergonomics is the discipline of matching the task to the worker using the most appropriate
equipment to optimize human well-being and overall performance. This can be simplified to ―Modify
the workplace, not the individual".
Consideration should be given to:
Work surface height
Adjust the height of the work surface and/or the height of the chair so that the work surface allows your
elbows to be bent at 90 degrees, forearms parallel with the floor, wrist straight, shoulders relaxed.
Chair
Adjust the seat tilt so that you are comfortable when you are working on the keyboard. Usually, this will
be close to horizontal but some people prefer the seat tilted slightly forwards. Your knees should be bent
at a comfortable angle and greater than 90 degrees flexion. If this places an uncomfortable strain on the
leg muscles or if the feet do not reach the floor then a footrest should be used. The footrest height must
allow your knees to be bent at 90 degrees. Therefore the height of the footrest may need to be adjustable.
Adjust the backrest so that it supports the lower back when you are sitting upright.
Keyboard placement
Place the keyboard in a position that allows the forearms to be close to the horizontal and the wrists to be
straight. That is, with the hand in line with the forearm. If this causes the elbows to be held far out from
the side of the body then re-check the work surface height. Some people prefer to have their wrists
supported on a wrist desk or the desk. Be careful not to have the wrist extended or bent in an up position.
Screen placement
Set the eye to screen at the distance that permits you to most easily focus on the screen. Usually, this will
be within an arm's length. Set the height of the monitor so that the top of the screen is below eye level and
the bottom of the screen can be read without a marked inclination of the head. Usually, this means that the
center of the screen will need to be near shoulder height. Eyes must be level with the tool bar. People who
wear bifocal or multi-focal lenses will need to get a balance between where they see out of their lenses
and avoid too much neck flexion.
Desk-top layout
Place all controls and task materials within a comfortable reach of both hands so that there is no
unnecessary twisting of any part of the body. Most people prefer the document holder to be between the
keyboard and the monitor. There are many different types of document holders available.
Document holder
Place this close to the monitor screen in the position that causes the least twisting or inclination of the
head.
Posture and environment
Change posture at frequent intervals to minimize fatigue. Avoid awkward postures at the extremes of the
joint range, especially the wrists. Take frequent short rest breaks rather than infrequent longer ones.
Avoid sharp increases in work rate. Changes should be gradual enough to ensure that the workload does
not result in excessive fatigue. After prolonged absences from work the overall duration of periods of
keyboard work should be increased gradually if conditions permit
Lighting
Place the monitor to the side of the light source/s, not directly underneath. Try to site desks between rows
of lights. If the lighting is fluorescent strip lighting, the sides of the desks should be parallel with the
lights. Try not to put the screen near a window. If it is unavoidable, ensure that neither the screen nor the
operator faces the window. The solution is to increase the refresh rate of the monitor to at least 75hz.
If the monitor is well away from windows, there are no other sources of bright light and prolonged deskwork is the norm, use a low level of service light of 300 lux. If there are strongly contrasting light levels,
then a moderate level of lighting of 400 - 500 lux may be desirable.
Glare and reflection
It is important to detect the presence of glare and reflection. To determine whether there is glare from
overhead lights whilst seated worker should hold an object such as a book above the eyes at eyebrow
level and establish whether the screen image becomes clearer in the absence of overhead glare. To detect
whether there are reflections from the desk surface, the worker should hold the book above the surface
and assess the change in reflected glare from the screen.
Using a mouse
A well designed mouse should not cause undue pressure on the wrist and forearm muscles. A large bulky
mouse may keep the wrist continuously bent at an uncomfortable angle. Pressure can be reduced by
releasing the mouse at frequent intervals, by selecting a slim-line, low-profile mouse. Keep the mouse as
close as possible to the keyboard, elbow bent and close to the body.
Posture during Keying
Good posture is essential for all users of computers. It comprises of a natural and relaxed position,
providing opportunity for movement, and from which the operator can assume a number of alternative
positions. It is not a single, rigidly defined position.
Typing technique
Typing is a physical activity, and using a keyboard requires skill, hence the need to learn correct
typing technique. Unskilled ('hunt and peck') typists are particularly at risk of Occupational Overuse
Injury because they:
ten adopt a tense posture (wrists bent back and fingers 'poised to strike').
Speed of keying
The efficiency and speed of modern computers makes it possible for a skilled operator to type extremely
quickly. This capability, reinforced by workload pressures means the potential exists for operators to key
at speeds which may cause or contribute to Occupational Overuse Syndrome.
The role of the repetitive movement in injury is not fully understood, but is believed to interfere with the
lubrication capacity of tendons, and the ability of muscles to receive sufficient oxygen supplies. 10,000 12,000 keystrokes per hour is considered an acceptable standard.
Length of time on the keyboard
The maintenance of a fixed posture for long periods is tiring and increases the likelihood of muscular
aches and pains. In addition, long periods of repetitive movement and sustained visual attention can also
give rise to fatigue-related complaints.
It is recommended that operators avoid spending more than five hours a day on keyboard duties and no
longer than 50 minutes per hour without a postural/stretching break.
POINTS TO REMEMBER
Computers –Ergonomic Guidelines
–2½ feet from the child’s eyes.
Child-sized keyboards with light pressure keying are recommended.
How Much Have You Learned?
Self-Check 2.1
Direction: Read each statement below carefully. Place T on the line, if you think a statement is TRUE.
Place F, if you think the statement is FALSE.
_____ 1. Your knees should be bent at a comfortable angle and greater than 90 degrees flexion when
sitting in front of a computer.
_____ 2. A well-designed mouse should not cause undue pressure on the waist and forehead muscles.
_____ 3. Set the eye to screen at a distance that permits you to most easily focus on
the screen.
_____ 4. Changing posture at frequent intervals maximizes fatigue when using a computer.
_____ 5. Place the keyboard in a position that allows the forearms to be close to the horizontal and the
wrists to be straight.
_____ 6. It is recommended that operators avoid spending more than five hours a day on keyboard duties
and no longer than 50 minutes per hour without a postural/stretching break.
_____ 7. To detect whether there are reflections from the desk surface, the worker should hold the book
below the surface and assess the change in reflected glare from the screen.
_____ 8. 10,000 - 12,000 keystrokes per hour is considered an acceptable standard in typing.
_____ 9. Good posture is essential for all users of computers.
_____ 10. The solution is to increase the refresh rate of the monitor to at least 75hz.
LEARNING OUTCOME 3
Control hazards and risk
PERFORMANCE STANDARDS
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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 OSH policies.
What Do You Already Know?
Pretest LO 3
A. Directions: List down at least five ways to control hazards in the computer work place
1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________
4. ______________________________________________________________
5. ______________________________________________________________
B. Directions: Read each statement below carefully. Place T on the line, if you think the statement is
TRUE. Place F if you think the statement is FALSE.
_____ 1. The right lighting can reduce eyestrain, neck strain, and headaches.
_____ 2. When you type, hold your fingers, wrists, and lower arms in a straight line from your keyboard.
_____ 3. The computer desk should be deep enough to support your arms when you work at the
computer.
_____ 4. When using a computer, keep your feet flat on the floor and your knees slightly lower than your
thighs.
_____ 5. Substitution of a specific hazard or hazardous work process, or preventing it from entering the
workplace, is the most effective method of control.
What Do You Need To Know?
Controlling hazards and Risk
All workplace hazards (chemical, physical, etc.) can be controlled by a variety of methods. The goal of
controlling hazards is to prevent workers from being exposed to occupational hazards. Some methods of
hazard control are more efficient than others, but a combination of methods usually provides a safer
workplace than relying on only one method. Some methods of control are cheaper than others but may not
provide the most effective way to reduce exposures.
The most effective method of controlling hazards is to control at the source by eliminating the hazard or
by substituting a hazardous agent or work process with a less dangerous one.
Before thinking about what control measures are needed, first you need to know whether there are health
and safety problems in your workplace, and if so, what they are.
How can you identify health and safety problems?
Here are some of the ways you can identify health and safety problems:
-miss records;
amine sickness figures;
-workers about their health and safety concerns;
se;
Once you recognize a hazard, then you can determine which measure will correct the problem most
effectively. Generally, there are five major categories of control measures: elimination, substitution,
engineering controls, administrative controls, and personal protective equipment. Eliminating a hazard
means removing it completely; substitution is
replacing one hazardous agent or work process with a less dangerous one. An engineering control may
mean changing a piece of machinery (for example, using proper machine guards) or a work process to
reduce exposure to a hazard; working a limited number of hours in a hazardous area is an example of an
administrative control (for example, job rotation); and personal protective equipment (PPE) includes ear
and eye protection, respirators, and protective clothing.
Remember: it is always better to control the hazard as close to the source as possible. Using personal
protection is the least acceptable and least effective of all control measures
Methods of Control
Elimination
Elimination of a specific hazard or hazardous work process, or preventing it from entering the
workplace, is the most effective method of control.
Eliminate hazards at the “development stage”
It is important to consider the worker’s health and safety when work processes are still in the
planning stage. For example, when purchasing machines, safety should be the first concern, not cost.
Machines should conform to national safety standards. They should be designed with the correct guard on
them to eliminate the danger of a worker getting caught in the machine while using it. Machines that are
not produced with the proper guards on them may cost less to purchase, but cost more in terms of
accidents, loss of production, compensation, etc. Unfortunately, many used machines that do not meet
safety standards are exported to developing countries, causing workers to pay the price with accidents,
hearing loss from noise, etc
Where are controls used?
Controls are usually placed:
1. At the source (where the hazard "comes from")
2. Along the path (where the hazard "travels")
3. At the worker
What is meant by elimination?
Elimination is the process of removing the hazard from the workplace. It is the most effective
way to control a risk because the hazard is no longer present. It is the preferred way to control a hazard
and should be used whenever possible.
What is substitution?
Substitution occurs when a new chemical or substance is used instead of another chemical. It is
sometimes grouped with elimination because, in effect, you are removing the first substance or hazard
from the workplace. The goal, obviously, is to choose a new chemical that is less hazardous than the
original.
Education and Training
Employee education and training on how to conduct their work safely helps to minimize the risk of
exposure and is a critical element of any complete workplace health and safety program. Training must
cover not only how to do the job safely but it must also ensure that workers understand the hazards of
their job. It must also provide them with information on how to protect themselves and co-workers.
Good Housekeeping
Good housekeeping is essential to prevent the accumulation of hazardous or toxic materials (e.g., build-up
of dust or contaminant on ledges, or beams), or hazardous conditions (e.g., poor stockpiling).
Emergency Preparedness
Being prepared for emergencies means making sure that the necessary equipment and supplies are readily
available and that employees know what to do when something unplanned happens such as a release,
spill, fire, or injury. These procedures should be written and employees should have the opportunity to
practice their emergency response skills regularly.
What should I know about personal protective equipment (PPE) as a hazard control method?
Personal protective equipment (PPE) includes items such as respirators, protective clothing such as
gloves, face shields, eye protection, and footwear that serve to provide a barrier between the wearer and
the chemical or material.
It is the final item on the list for a very good reason. Personal protective equipment should never be the
only method used to reduce exposure except under very specific circumstances because PPE may "fail"
(stop protecting the worker) with little or no warning. For example: "breakthrough" can occur with
gloves, clothing, and respirator cartridges
Why is it important to monitor and review your hazard control program and methods?
It is important to monitor both the hazard and the control method to make sure that the control is working
effectively and that exposure to the hazard is reduced or eliminated.
Some tools include physical inspection, testing, exposure assessment, observations, injury and illness
tracking, employee feedback/input, occupational health assessment, and other methods.
Be sure to answer the following questions:
g processes adequate?
A review will identify areas that may need more improvement or refinement. It is important to know if all
workplace hazards are identified, assessed, and appropriately controlled.
The workplace can be a dangerous place if various safety procedures are not properly considered. Some
precautions which can be taken to reduce the risk of accidents are:
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







Ensure there are no trailing wires across or around the room which people could trip on.
Power cables should be safely secured.
Electrical sockets should not be overloaded.
Electrical equipment should be safety tested at least once a year.
There should be adequate space around desks for people to move.
Bags and obstacles should be stored out of the way so that people can't trip over them.
Food and drink should not be placed near a machine.
Heating and ventilation should be suitable for the working environment.
Work desks should be strong enough to support computers and equipment.
Staff should follow the safety regulations.
This is the science concerned with designing safe and comfortable machines for use by people
This includes furniture design and the design of peripherals that you need to use, such as mouse
and keyboard.
Have a look at these top tips to ensure that you work safely and comfortably:
1. The right lighting can reduce eyestrain, neck strain, and headaches. Sunlight is the best light, but make
sure it doesn't create glare on your computer screen.
2. The proper desk will let you find the perfect working position. It should be deep enough to support
your arms when you work at the computer.
3. Place your computer screen at eye-level or just below. For optimal comfort, set it about 45 cm (18 in.)
from your face.
4. Sit up straight in your chair. Keep your feet flat on the floor and your knees slightly lower than your
thighs.
5. Choose an office task chair that lets you tilt forward to reach objects in front of you and backward to
stretch your arms when you're tired.
6. When you type, hold your fingers, wrists, and lower arms in a straight line from your keyboard.
7. Keep equipment that you use a lot, like your telephone and computer keyboard, within a distance of
about 75 cm (30 in.) when you're sitting at your desk. Keep other storage and equipment farther away.
This encourages you to change working positions during the day.
Points to remember
1. Occupational hazards can be controlled by a variety of methods.
2. The goal of controlling hazards is to prevent workers from being exposed to occupational hazards.
3. The most effective control measure is to control hazards at the source by eliminating the hazard or by
substituting a hazardous chemical, machine, work process, etc., with a less dangerous one.
4. It is important to recognize hazards and health and safety problems in the workplace.
5. There are five general categories of control measures: elimination, substitution, engineering controls,
administrative controls and personal protective equipment. A combination of methods usually provides a
safer and healthier workplace than relying on only one method.
6. Personal protective equipment should be the last choice in control measures.
Remember the 3 steps to controlling a hazard.
See it. - Identify the hazards. What is unsafe?
Think It. - Evaluate the hazard. What could happen?
Do It. - Provide solutions to control or eliminate the hazard.
Electrical Installation and Maintenance
Quarter 3
Lesson 1 – Prepare electrical supplies, materials, and tools
LO1. Identify electrical supplies, materials, and tools needed in
electrical/wiring installation
LO 2. Request appropriate supplies, materials, and tools for a specific
job
LO 3. Receive and inspect electrical supplies, materials and tools
Lesson 2 – Maintain Tools and Equipment
LO 1. Check condition of tools and equipment
LO 2 Perform basic preventive maintenance
LO 3 Store tools and equipment
LESSON 1: Prepare Electrical Supplies,
Materials, and Tools
LEARNING OUTCOMES:
At the end of this Lesson, you are expected to do the following
LO 1. identify electrical supplies, materials, and tools;
LO 2. request appropriate supplies, materials, and tools for a specific job; and
LO 3. receive and inspect electrical supplies, materials and tools.
Definition of Terms
Ampere - a unit of measure of electric current
Circuit - the path of electric current from the source to the components and goes back to the source
Kilowatt - a unit of power which is equivalent to 1000w
Conductor - a wire or a cord which provides path for current flow
Resistance - the quality of electric current measured in ohms that resist the flow of current
Hot wire - a wire through which current flows
Insulator – material used to cover electric wires which may be made from plastic, rubber, or asbestos.
Tools - are implements used to modify raw materials for human use Corrugated plastic conduit (CPC) commonly known as flexible non-metallic conduit or the “moldflex”
Metallic Conduits- metal raceways that was classified into four; rigid steel conduit (RSC), intermediate
metallic conduit or tubing (IMC or IMT), electrical metallic conduit or tubing (EMC or EMT) and the
flexible metallic conduit (FMC)
Non-metallic conduits- plastic conduits or raceways designed to be a channel of wire that are classified
as; rigid non-metallic conduit or the PVC, the flexible nonmetallic or CPC, and the surface plastic
molding
Connectors and Adapters - accessories that are used to connect from boxes to conduits or raceways to
the other boxes in the electrical system
LEARNING OUTCOME 1
Prepare electrical supplies, materials and tools
PERFORMANCE STANDARDS
What Do You Already Know?
Pretest LO 1
Directions: Read the statement carefully and identify what is being described or defined.
Choose your answer from the words inside the box.
Long Nose Pliers
Circuit Breaker Hammer
Electrician’s Knife Utility box
Portable Electric Drill Philips Screw Driver Connectors Wire Stripper
Male Plug
Fuse Combination Pliers Junction Box
Stubby Screw Driver
Conduits
______________1. This is used for griping, holding, cutting electrical wires and cables and
evenSAsaAS
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.
______________11. This is a rectangular shaped metallic or plastic (PVC) material in
which flush type convenience outlet and switch are attached.
______________12. Are electrical materials used as the passage of wires for protection and
Insulation.
______________13. Are used to attach metallic or non-metallic conduit to the junction or
utility boxes.
______________14. This is a protective device used to automatically cut off the current
when trouble in the circuit such as short circuit or over load occurs.
______________15. Is an octagonal shaped electrical material where the connections or
joints of wires are being done. It is also where the flush type lamp holder is attached.
What Do You Need To Know?
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.
The following are common electrical tools and equipment needed in the installation of electrical
wiring.
I. SCREW DRIVERS. These tools are made of steel hardened and tempered at the tip used to
loosen or tighten screws with slotted heads. They come in various sizes and shapes.
A. Standard/Flat Screw Driver. The blade tip is wedge-shaped and resembles a negative (-) sign.
This is used to drive screws with a single slot head.
B. Philips Screw Driver. This has a cross tip resembling a positive (+) sign. This is used to drive
screws with cross slot heads
C. Stubby Screw Driver. It comes in either Standard or Philips screw driver with short shank or
blade and a shorted handle used to turn screws in tight space where standard screw driver cannot
be used.
D. Allen Screw Driver/Wrench. This could be in the shape of a screw driver or a wrench. Its
function is to drive screw with hexagonal slot head.
II. HAMMERS. These are tools used in driving or pounding and pulling out nails. They are
made of hard steel, wood, plastic or rubber. The following are types of hammer: A. Claw
hammer B. Mallet(rubber head) C. Ballpeen hammer
III. PLIERS. These made from metal with insulators in the handle and are used for cutting,
twisting, bending, holding, and gripping wires and cables.
A. Combination Pliers (Lineman’s Pliers). This is used for gripping, holding, and cutting
electrical wires and cables and even small nails. They are usually used by linemen in doing
heavy tasks
B. Side Cutting Pliers. This type of pliers is used for cutting fine, medium and big wires and
cables.
C. Long Nose Pliers. This is 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.
IV. Wire Stripper- A tool used for removing insulation of medium sized wires ranging from
gauge #10 to gauge #16
V. Electrician’s Knife. This is used by linemen to remove insulation of wire and cables in low
and high voltage transmission lines.
VI. Portable Electric drill. 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.
VII. Hacksaw. This tool is used to cut metal conduit and armored cable.
Electrical Supplies and Materials
Electrical materials are developed and constructed for a special purpose such as to:
1. control the flow of current in an electrical circuit; 2. carry electrical current from the source to
the load or current consuming apparatus; 3. hold and secure wires to its fixtures inside and
outside houses and buildings; and 4. protect the houses, buildings, appliances’ and instruments
from any destruction and damage.
The following are the most commonly used electrical materials.
MATERIALS AND DESCRIPTION
Convenience outlet- a device that acts as a convenient source of electrical energy for current
consuming appliances. It is where the male plug of an appliance is inserted and usually fastened
on the wall or connected in an extension cord. It maybe single, duplex, triplex or multiplex and
could be surface type or flush type.
Male plug- 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.
Lamp holders- devices that hold and protect the lamp and are also called as ―Lamp
Sockets/Receptacles‖. These come in many designs and sizes. They are classified as flush,
hanging (weather proof/chain) and surface types.
Switch - a device that connects and disconnects the flow of electric current in a circuit. There
are many shapes, designs, and types and they are classified as hanging, flush, and surface types.
Fuse - a circuit protective device that automatically blows and cut the current when and over
load or short circuit happens.
Circuit Breaker - a protective device used to automatically blows and cuts the current when
trouble in the circuit such as short circuit or overload occurs.
Junction Box - an octagonal shaped electrical material where the connections or joints of wires
are being done. It is also where the flush type lamp holder is attached. This could be made of
metal or plastic (PVC) Polyvinylchloride.
Utility Box - a rectangular shaped metallic or plastic (PVC) material in which flush type
convenience outlet and switch are attached.
Flat Cord- Is a duplex stranded wire used for temporary wiring installation and commonly used
in extension cord assembly. It comes in a roll of 150 meters and with sizes of gauge # 18 and
gauge # 16 awg (American wire gauge).
Electrical Wire/Conductor- electrical material that could be:
a. Stranded wire which is made of multiple strands joined together to make a single wire.
b. Solid wire is made of a single strand of copper or aluminum wire. These are used in wiring
installation inside and outside the buildings.
Conduits/Pipes- electrical materials used as the passage of wires for protection and insulation.
These could be rigid metallic, flexible metallic conduit (FMC), rigid nonmetallic (PVC), and
flexible non-metallic or corrugated plastic conduit (CPC
Clamps- electrical materials used to hold and anchor electrical conduits in its proper position.
Connectors- used to attach metallic or non-metallic conduit to the junction or utility boxes.
COMMON WIRE SPLICES AND JOINTS
Introduction
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.
Rat Tail or Pig Tail. This kind of joint is commonly used to join two or more conductors inside
the junction box. It is suitable for service where there is no mechanical stress when wires are to
be connected in an outlet box, switch, or conduit fitting
Y-splice. This method of wrapping is generally used on small cables because the strands are
flexible and all can be wrapped in one operation.
Knotted tap. This is used where the tap wire is under heavy tensile stress.
Plain tap joint. This is used where the tap wire is under considerable tensile stress circuit.
Aerial tap. This is used as a temporary tap usually done in constructions sites. The easy twist
will facilitate tap wire movement
Duplex cross joint. This is a two-tap wire turned simultaneously and is used where the two tap
wire is under heavy tensile stress.
Western Union Short-tie Splice. This is the most widely used splice or joint in interior wiring
installation to extend the length of wire from one point to another.
Western Union Long Tie. This is used extensively for outside wiring to extend the length of
wire from one end to another.
Cross joint. The same application is done as in plain tap and the only difference is that this tap is
a combination of two plain taps place side by side with each other
Wrapped Tap or Tee Joint. This is used on large solid conductors where it is difficult to
the heavy tap wire around the main wire.
wrap
EXTENSION CORD
An extension cord is a span of flexible electrical power cable with a plug on one end and
multiple sockets on the other end. It comes in several varieties to suit the needs of the user. One
of the most important considerations is the power handling capacity to make it safe and
functional.
Electrical gadgets are product of modern technology to make our life better. The number
of electrical gadgets available at home and in offices may exceed the existing convenience outlet
installed in every room. The best remedy to address the insufficiency of available outlet is to use
an extension cord especially if the electrical gadgets need to operate at the same time.
TOOLS:
1. Combination Plier
2. Side cutting plier
3. Long nose plier
4. Wire stripper
5. Electrician’s knife
MATERIALS: Solid and stranded copper wires of different sizes; #14, #12, #10
Tasks
1. Skin a wire using an electrician’s knife, about 1 to 1 ½ inches long.
2. Skin a wire using combination and side cutting pliers about 1 ½ inches long. Make sure that
there will be no knick ( deep cut across the wire) on your skinned wires.
3. Remove insulators using wire stripper about 1 to 1 ½ inches long
Handicrafts Production
Quarter 4
Lesson 1 –Produce embroidered article
LO1. Use basic tools in embroidery.
LO2. Create embroidered article
Lesson 2 – Produce recycled project
LO1. Understand recycling.
LO2. Create recycled project
Lesson 3 – Produce wrapped gift items
LO1. Wrap gift items
LESSON 1: Produce Embroidered Article
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following:
LO 1. Use basic tools in embroidery; and
LO 2. Create embroidered article
Definition of terms
Embroidery- the art of designing with needle and thread.
Fabric- any woven, knitted or felt cloth.
Thread- a very fine cord composed of strand or strands of spun silk, flax or cotton
used in sewing.
Design - arrangement of line, form, color and texture with the purpose of achieving
order and beauty.
LEARNING OUTCOME 1
USE BASIC TOOLS IN EMBROIDERY
PERFORMANCE STANDARDS
What do you need to know?
Development of Philippine Embroidery
Embroidery is the ornamentation of textiles and other materials with needlework
for personal use and decoration not only at home but for offices as well. The term
embroidery is an English word derived from the old French embroiders meaning
edge and border. Embroidery was introduced into the Orient by the Netherlanders
in the 15th century. It was bought by the Spaniards into the Philippines where it
has made a wonderful growth, and work done it rivals the best work done in
Switzerland, a country noted for its exquisite embroidery.
Embroidery reached its highest development during the middle ages. The nuns in
the convents were the first to make articles with embroidery work during their
leisure time. Since then, it became so popular that women started to enjoy it,
creating designs of their own. In the beginning embroideries were done by hand.
But since the advent of technology and the invention of the sewing machine,
people are now engaged in the machine embroidery. Today, because of the fast
growth of the industry, elegance of designs and fineness of workmanship, Filipinos
export articles with embroidery work. Embroidery work is best achieved if correct
tools and materials are used. Tools refer to small or handy devices/instruments
used in sewing while materials or supplies are those that are consumed in finishing
a project. Below are the tools and materials use in Embroidery its uses and
maintenance.
Tools
Gauge- use to measure short distance
Tape measure- use for measuring more than one-foot distance or materials
Thimbles- made from metal or plastic, protect the middle finger and push the
needle while doing your embroidery work. This come in sizes 6 (small) to 12
(large)
Embroidery hoop/stiletto- made of wood, bone, metal or plastic use to make
eyelets in the fabric to be embroidered. It is also use to keep the fabric stretched
while embroidery stitches are applied on the design. It is advisable to place tissue
paper over the inner hoop or twist or wrap the inner hoop with a thin material to
prevent markings on the fabric
Embroidery scissor- is small, sharp and pointed-good for fine work use for
trimming scallops, clipping threads, and cutting large eyelets. Protect the blade by
keeping them in a sheath or cover and get them sharpened occasionally
Needle threader- is use for easier threading especially by those sewers with poor
eyesight
Pounce- is fine powder used in transferring design by pricking method.
Embroidery needle- a short pieces of steel with a fine point at one end and a little
opening or eye at the other. The kind of embroidery work to do and the kind of
thread to use are two things to be considered in choosing your needle. Needles
should always have a fine tip so that they can easily move in and out of the fabric.
Do not use a needle which is bent, without a point or rusty. This will affect the
regularity and neatness of work. Protect your needles by storing them in a needle
case. to sharpen needles or make pins last longer by rubbing them with an abrasive
material such as sandpaper or heavy wool. Keep in mind that pins and needles are
one of the most inexpensive notions used. Simple care and knowing when to
discard them are key. It is recommended to discard your needle after eight hours
of use; usually when threads or fibers start breaking and you feel it pulling on your
fabric instead of gliding through it
11. Crewell- sizes 1-10 are sharp-pointed, medium length with large eyes for easy
threading they are used for most standard embroidery stitchery.
12. Chenille- sizes 13-26 are also sharp-pointed needles but they are thicker and
longer and have larger eyes. They are that types of needles appropriate for
embroidery that is worked with heavier yarns.
13. Tapestry needle- is from sizes 13 -26. They are similar in size to chenille but
are blunt rather than sharp. This makes them best for thread-counting embroidery
and for the needle point as well.
14. Water color brush- use for transferring the design using pricking and pouncing
methods.
15. Pin cushion- a place for pins and needles.
16. Tracing paper- used for tracing designs.
17. Sewing box- use to keep together the embroidery tools and materials
18. Bag- to keep work clean and fresh, have a bag made from washable material to
hold your work when not busy on it
Materials
1. Fabric- sometimes referred to as cloth, are of great variety and they differ in
material, weight, weave, design, color, and finish.
Three types of Fabric
 Common weave- includes most tightly woven fabrics with a relatively
smooth surface like linen, wool and cotton. They are best used for articles
with decorative stitches.
 Even-weave- are intended for hardanger embroidery since the number of
threads per square inch is same for both warp and woof.
 Basket weave- is commonly used by beginners and ramie linen by those who
have been used to this embroidery. It supplies guidelines for cross stitch and
smocking having an evenly spaced pattern like gingham cloth and polka
dots.
2. Thread- is available in various types. They differ in terms of texture, fiber
content, number of strands and colors. Threads are usually coded in numbers and
color names. They can be bought in skeins, balls or spools. The color of the
thread should suit the color and texture of the design and the fabric to be
embroiders,
Proper Care of Embroidery Thread
As one of the most essential elements to the stitching process, it's important to
ensure proper and careful care of embroidery thread. Store it properly under
controlled conditions to avoid the following issues:
 Thread dents—when a cone falls onto the floor, the point of impact can
“dent” the thread, resulting in a weak spot (or spots) that can ultimately lead
to problems as the thread travels toward the needle. This is a common
problem for those that store unused cones on top of their machine. Those
cones will “walk” across the machine table due to the vibration of sewing
and ultimately end up on the floor.
 Discoloring and fading—Threads, especially rayon, will fade when exposed
to sunlight for extended periods of time. If your threads are stored on a
window sill or anywhere that sunlight can strike them full force, you risk
fading and discoloring.
 Lint buildup—Threads that sit out, exposed to the elements of your shop’s
environment, are prone to dust and lint building up. Over time, such buildup
can sink down into the threads. When the thread travels through the upper
thread path, it takes the crud with it, dispensing it along the way onto critical
surfaces (such as tensioners) that need to remain clean and smooth. The end
result will be inconsistent upper thread tension and possible thread breaks.
 Brittleness—In addition to discoloring and fading, excessive exposure to
sunlight can dry out the thread and lead to brittleness in the fibers.
Obviously, this will weaken the thread and lead to excessive thread breaks.
How much you have learned?
Self-Check 1.1
Direction: Describe briefly the use/s of the following tools. Write your answer on
on your answer sheet.
1. Tape measure
2. Hoop
3. Needle threader
4. Pounce
5. Chenille
6. Tracing paper
7. Sewing box
8. Bag
9. Gauge
10. Embroidery scissor
Embroidery Stitches
There are various embroidery stitches which you can choose from when you
do embroidery work. For you to gain more skill on this line, below are the
illustration of some of the embroidery stitches which will help and guide you as
you enjoy working on this lovely craft.
1. Back stitch- the most often used to outline a design. This stitch also forms the
base line for other embroidery stitches
2. Bullion stitch- a single detached stitch that is used for filling in a design area.
Rows of bullion stitches may also be used to outline a design. It is recommended
that one uses a needle with a small eye for ease in pulling
3. Chain stitch- one of the more popular stitches used for outlining. When worked
in close rows, chain stitches make good stitches for filling the design area.
4. Cross-stitch- stitched formed by two crossing arms and may be used for
outlining, as borders or to fill in an entire area.
5. Feather stitch- a stitch with a loop and stitches evenly worked on both left and
right sides of a design area.
6. Fish Bone- a kind of filling stitch which is ideal for making leaves or feathers. It
requires us to divide the pattern into two and each side is filled alternately giving it
a plaited effect in the centre, thus ideal to make leaves or feathers.
7. French knot- a single detached stitched used primarily to fill in a design area. It
is a popular stitch among embroiderers in that it can be used to create the eyes on
an embroidered face or the center of a flower
8. Herringbone stitch- a basic overlapping stitch popular for its use in borders
9. Lazy daisy chain stitch- also called detached chain stitch, this stitch is work in a
circle to resemble the petals of a flower
10. Looped stitch- a very decorative stitch and can be experimented with threads
for various colors over borders. Close layers of this stitch can create wonderful
effects on a pattern.
11. Running stitch- considered being the easiest stitch for outlining.
12. Satin stitch- a solid filling stitch that is used to cover a design area with long,
straight stitches worked very close together
13. Split- done using quite thick threads, such as wool. It was used as an outlining
stitch or as a filling stitch.
14. Seed- also known as rice grain stitch. Stitch uses simple straight stitches in a
single direction to fill in patterns. It has shorter stitches above the fabric and
longer stitches on the reverse side. They remind of strawberry seeds, probably,
which inspired its name.
15. Stem Stitch- basically an outline stitch, this stitch is usually used for flower
stems, and outlines. It can only be used as filling, rows of Stem stitch worked
closely together within a shape until it is filled completely
How much you have learned?
Direction: Identify the kind of embroidery stitches that is being describe. Write
your answer on your answer sheet.
1. The simplest stitch and quickest to do. Used as outline or as a filling to make
texture. The stitches are of equal length with equal spaces between them.
2. Also known as detached chain stitch and it resemble the petals of a flower when
work in circle.
3. A kind of filling stitch which is ideal for making leaves or feathers.
4. A decorative stitch and can be experimented with threads for various colors
over borders.
5. A popular stitch among embroiderers that can be used to create the eyes on an
embroidered face or the center of a flower.
LEARNING OUTCOME 2
CREATE EMBROIDERED ARTICLE
PERFORMANCE STANDARDS
What did you already know?
Pretest LO 2
I. Direction: Identify the word/s that best describe/s the following statements.
1. Color in between three spaces in the color wheel.
2. Two neighboring colors and their opposite.
3. Three neighboring colors one of which is dominant.
4. Colors opposite each other in the color wheel.
5. One color of different shade.
6. It is the arrangement of line, form, color and texture with the purpose of
achieving order and beauty.
7. A principle that infers repetition of line, form, shape and size.
8. This referred to as the center of interest of a design.
9. Refers to the surface appearance which is either rough or smooth, dull or glossy,
thick or thin.
10. It is the easiest way of transferring design onto the fabric. Hot-iron transfer
II. Give at least five (5) good working habits
What do you need to know?
Principles of Design
You can only produce good embroidered articles if you know how to create
a good design and use the right color o thread for it. Careful study of the principles
of design and strictly following it will help you produce a good design. Always
bear in mind that design is the arrangement of line, form, color and texture with the
purpose of achieving order and beauty.
1. Harmony Harmony is the Law of Unity with variety. This principle infers
repetition of line, form, shape and size.
2. Proportion Pertains to the relationship in size between a part and the whole.
3. Balance May be produced in two ways, either formal or informal. Formal
balance or symmetry has equal color, shape, and size on either side of a design.
While the informal occult has unequal proportion.
4. Rhythm It is a smooth related movement. Pattern and line carry the eyes along
without jerky motion. The eye automatically connects points in space.
5. Emphasis The eye is carried first to the most important part of the design and
then to the other details in order of their importance. This referred to as the center
of interest of a design.
Elements of design 1. Line Skeleton or basic foundation sketch to direct the eye
vertically or horizontally.
2. Texture Refers to the surface appearance which is either rough or smooth, dull
or glossy, thick or thin
3. Color Color may be cool, warm, bright or dull. Choosing the right color will
greatly affect the appearance of your finished project.
There are also definitions (or categories) of colors based on the color wheel. We
begin with a 3-part color wheel.
 Primary Colors: Red, yellow and blue. In traditional color theory (used in
paint and pigments), primary colors are the 3 pigment colors that cannot be
mixed or formed by any combination of other colors. All other colors are
derived from these 3 hues.
 Secondary Colors: Green, orange and purple. These are the colors formed
by mixing the primary colors.
 Tertiary Colors: Yellow-orange, red-orange, red-purple, blue-purple, bluegreen & yellow-green. These are the colors formed by mixing a primary and
a secondary color. That's why the hue is a two word name, such as bluegreen, red-violet, and yellow-orange.
Color scheme
A. Related Colors
1. Monochromatic Harmony One color of different shade
2. Analogous Harmony Three neighboring colors, one of which is dominant
B. Contrasting Colors
1. Complementary Colors opposite each other in the color wheel
2. Double Complementary Two neighboring colors and their opposite colors
3. Split Complementary Three colors diagonal with each other
4. Triad The color in between three spaces in color wheel
How much you have learned?
Direction: Classify the following colors write PC for Primary color, SC for
Secondary color and TC for Tertiary color. Write your answer on your answer
sheet.
1. Blue
2. Blue-violet
3. Green
4. Orange
5. Red
6. Red-violet
7. Violet
8. Yellow
9. Yellow- orange
10. Yellow-Green
TRANSFERRING DESIGNS
The embroidery design you choose reflects who you are or the purpose for which
your project is being done. For a more individual touch, you may create. If this is
not possible you may copy a design from commercially available books on
embroidery. Whichever make sure that the design you choose will not only suit
your purpose but will also enhance the beauty of your fabric. There are several
ways of transferring designs on fabric. Among these are ironing, tracing, and
stamping.
Hot-iron Transfer Some designs sold in craft stores are printed on thin transfer
sheets. These are called hot-iron transfers, the easiest among the three methods.
To use a hot-iron transfer, first remove excess paper around the design, place the
design on the fabric, then pin at the corners. Make sure your flatiron is at low
setting before pressing it over an area of the design for a few seconds. Lift the iron
then move it to another area of the design. Remember not to glide the iron over the
design as this can ruin the design.
Tracing Method
Designs may also be transferred using a tracing wheel and preferably dressmaker’s
carbon paper. However, when no carbon paper of this type is available, ordinary
carbon paper may be used. Utmost care should be taken though in using the latter
type as it can smear badly on the fabric. Remember to use light-colored carbon
paper if your fabric is of a light color. The steps in this method are as follows:
1. Place your design right side up on your fabric then pin at the corners. Slowly
insert the carbon paper or dressmaker’s carbon, carbon side down, between the
design and fabric.
2. Using a tracing wheel, go over the lines of the design.
3. You may also use a pencil or any sharp or pointed instrument to trace the design.
Stamping
In transferring designs by stamping, you will need soft absorbent cloth, indigo,
kerosene or petroleum, sheets of newspaper, your perforated design, and the fabric
on which you want to stamp your design. A perforated pattern of your design is
made by pricking holes along the lines of the design. The steps in this method are
as follows:
1. Form the soft absorbent cloth into ball
2. Mix 1 part indigo and 1 ½ parts kerosene or petroleum to make a smooth thin
paste. This will be your blueing mixture
3. Spread sheet of newspaper on a flat surface. Lay the fabric on the newspapers.
Be sure the warp and woof threads of the fabric are aligned.
4. Lay the perforated pattern smooth side up on the part of the fabric where the
design is to be placed. Pin the corners of the design.
5. Dip the ball of cloth in blueing mixture. Rub the ball of cloth over the design
in one stroke or direction only.
6. To check if the design had been correctly transferred, lift one corner of the
pattern carefully
7. When the design has been fully transferred, remove the perforated pattern.
Using a small amount of kerosene, clear the design of unwanted imprints. Air dry
your finished work.
How much you have learned?
Direction: Arrange the following steps chronologically . Write a for the first step,
b for the second and so on. Write your answer on your answer sheet
Hot-iron Transfer
1. Lift the iron then move it to another area of the design.
2. Place the design on the fabric, then pin at the corners.
3. Remove excess paper around the design.
4. Set flatiron at low setting before pressing it over an area of the design for a few
seconds.
Tracing Method
1. Go over the lines of the design using a tracing wheel, a pencil or any sharp or
pointed instrument to trace the design.
2. Insert the carbon paper or dressmaker’s carbon, carbon side down, between the
design and fabric.
3. Place your design right side up on your fabric then pin at the corners.
Stamping
1. Dip the ball of cloth in blueing mixture. Rub the ball of cloth over the design in
one stroke or direction only.
2. Form the soft absorbent cloth into ball.
3. Lay the perforated pattern smooth side up on the part of the fabric where the
design is to be placed.
4. Lift one corner of the pattern carefully to check if the design had been correctly
transferred.
5. Pin the corners of the design.
6. Prepare the blueing mixture.
7. Spread sheet of newspaper on a flat surface. Lay the fabric on the newspapers.
8. When the design has been fully transferred, remove the perforated pattern.
Good Working Habits
It is not enough that you are aware of the different embroidery stitches, tools and
materials needed in embroidery work. How to do it correctly, neatly and
beautifully is also just important. To ensure cleanliness and maintain the good
quality of your work, always bear in mind the following good working habits.
1. Have clean sewing box with complete sewing tools.
2. Wash your hand before working.
3. Assemble all needed materials.
4. Clip or tie your hair while working so you can see your work clearly.
5. Use the appropriate needle for the right kind of cloth. (See “Fabric, Needle and
Thread, Combination” on next page)
6. Put your scraps of cloth and thread in a plastic bag.
7. Use embroidery scissors in cutting thread, not your teeth.
8. An elbow length of thread is appropriate to use for easier sewing.
9. Work with your hands and not with your lips.
10. Follow the step-by-step procedure.
11. Fold correctly and keep your fabric in plastic after working each day.
12. Clean your working area before living the room.
Fabric, Needle and Thread Combinations
Confused about which thread goes with what fabric? How about picking the right
needle to match that fabric and thread? Don't panic, we can help! Here's a nice
simple chart that will make it much easier.
How do you apply what you have learned?
EMBROIDERED T-SHIRT
Materials
-shirt 100% cotton (old/new)
Procedure:
1. First, pick a shirt to embelish. A 100% cotton shirt works best.
2. Transfer your pattern onto your shirt. If you are ironing your pattern onto your
shirt, use a piece of cardboard between the front and back of your shirt to avoid the
possibility of the ink bleeding through.
3. Secure stabilizer to the fabric using your hoop. If you find the stabilizer too
floppy, you can tack it to the shirt at its corners using a bit of thread.
Show that you learned something by doing this activity
Job Sheet 1.1
Handicraft Production Page 40
4. Use small stitches when working on stretch fabric so that there's less puckering
of the fabric around the stitches.
5. Splitstitch to decorate the shirt. (Other stitches may use defending on your
choice)
6. Once you've finished stitching, trim the excess stabilizer from around your
stitching. If you're using a tear-away or cut-away interfacing, carefully remove it at
this point.
7. Rinse the shirt in cool water to dissolve the remaining interfacing
LESSON 2
PRODUCE RECYCLED PROJECT
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following
LO 1. Understand recycling; and
LO 2. Create Recycled project
Definition of terms
Recycling- process of transforming an item which has already served its original
purpose but is still durable into something that can still be used for another purpose
LEARNING OUTCOME 1
Understand recycling
PERFORMANCE STANDARDS
 Recycled articles are identified based on recyclable materials
What do you already know?
Pretest LO 1
Direction: Enumerate the following
1-2 Types of Recycling
3-7 Give at least five (5) advantages of recycling
8-10 Recyclable articles
What do you need to know?
Recycling Basics
Garbage disposal is one of the biggest problems we Filipinos face. There are so
many things we waste throw away, burn or just take for granted and yet the
sophisticated first world technology for waste processing is not within our reach.
Recycling which is the process of transforming an item which has already served
its original purpose but is still durable into something that can still be used for
another purpose is one good answer to the worsening problem of garbage disposal.
Instead of throwing away the scraps we have at home and waste them totally, we
can be more imaginative, creative and resourceful person by seeing potential in
waste materials. There is truth in saying that “There is cash in trash” All we need
is a little entrepreneurship skill and a lot of concern for environment. There are
many materials that are locally available in your community which you can recycle
into useful and artistic articles for personal and home use. Below are some
pictures of some recycled articles.
Types of Recycling
1. Internal recycling
An example of this is the processing of spent grain mash, a waste product of
distillation, into cattle feeds
2. External recycling
constant use. A good example of this type is the conversion of old news papers
and magazines into other paper product.
Advantages of Recycling
1. Decrease pollution and ease the garbage pollution
2. Conserve resources
3. Enhance creativity and resourcefulness
4. Potential in making a profitable business
5. Makes people environmentally aware
6. Promotes scientific advancements in recyclable and biodegradable materials
7. Makes governments and businesses choose programs and apply policies in
consideration of preserving and respecting the environment.
Common Materials Used in Recycling
There are a lot of waste materials that can be recycled. In cities as well as in many
rural areas, paper is one of the most abundant and available waste materials. It
comes in many forms like old newspapers and magazines, boxes, wrapping paper,
office waste, old telephone directories, and the like. Plastic containers would come
in second and tin cans, third. Used clothing is also abundant. Also considered
recyclable are glass bottles. Manufacturing wastes like yarns and fabric scraps are
also highly usable materials. The following table lists the articles that may be
made from these recyclable materials.
1. Paper Paper woven basket, paper mache’ articles, paper beads, paper sculpture,
boxes for gift wrapping, album covers and paper bags
2. Plastic containers Planters, plant tags, plastic sculptures and organizers
3. Glass bottles Decanter, storage items terrariums, cut bottles, bent bottles and
glass tiles.
4. Fabric scrap Quilting and patchwork projects, rag rugs, doilies, runners of hand
stitched circles of fabrics, stuffed toys, hair accessories, fabric flowers and
collages.
5. Yarn wastes Rugs, tapestries, embroidery, yarn dolls, crocheted or knitted
articles, and string art.
6. Tin cans Canisters, storage bins, planters, baking tins, candle holders, kerosene
lamps, metal art and water catchers
How do you apply what you have learned?
Basket from a Newspaper/Magazine
Materials
Procedure
1. Trim the fold from a section of your paper to release each of the 12inch x 22inch individual pages.
2. Fold each page in half along its length, then into quarters, then into eighths. The
resulting strips should be about 1-1/2 inches x 22 inches. You'll need a lot of them
3. Start by interweaving the centers of four strips, as shown. If needed, a single
staple or a dot of glue can be placed at each overlap to hold it in place
4. Continue weaving strips to the dimension of your choice. My basket was ten
strips by eight strips (or 15 inches x 12 inches overall).
5. For the sides of your basket, simply fold all strips upward at 90 degrees and
continue weaving. Be sure to keep your strips snugly woven. Patience is your
friend at this point
6. At the corners, simply bend your side strips and continue weaving along the
adjacent edges. Glue or staples are particularly recommended for this first course
of side strips to hold things in place
7. Along the top edge, add a double-folded strip (e.g., a regular strip folded in half
again to give it added thickness). This "strut' added strength to the top rim. Strips
protruding from the top edge were simply folded over this strut and glued in place
along the inside of the basket.
8. For decoration, add a pale blue ribbon (or any color of your choice) along the
fourth course of weaving (right over the top of the newsprint strip) and a darker
blue ribbon along the top edge.
9. A detail showing a darker strip of ribbon along the top edge. Adhered this in
place using a fabric glue.
Soda Can Flower Brooch
Materials
-point Sharpie
-gauge colored craft wire
Procedure
1. Carefully pierce the wall of the can with a utility knife.
To begin cutting the soda can, carefully poke a utility knife through the metal near
the top of the can. Be very careful with this step—steady the can with your other
hand, and use gentle pressure on the utility knife. Rock the blade back and forth a
little while pressing lightly, and the blade pierces the metal pretty quickly.
2. Cut off the top of the can, then cut along one side, and lastly cut off the bottom.
From here, you can switch to scissors. You'll need strong ones for this project use
kitchen shears. Insert them into the slit you made in the first step, and cut around
the top of the can. Next, cut down the side of the can, and then cut around the
bottom, as shown.
Take a look at the top edge of the metal in this photo—the edge on the left. See
how ragged it is? That will happen, go back and trim away this ragged edge so it
won't be a safety hazard later.
3. Lay the metal out flat and tape it to your work surface. Cut yourself a couple of
flower templates from cardstock, or draw them freehand.
4. Trace or draw a flower shape on the metal.
5. Place these templates where you'll capture a nice bit of the can's graphics. Trace
two flowers, one large and one small, onto the metal with a Sharpie. (The can will
accommodate about a 3-inch-diameter flower or smaller.)
6. Cut the flower out with scissors, being careful of the edges of the metal.
Peel up the tape and then cut the flowers out along your traced lines. This metal
has a tendency to tear, so it's a good idea to cut into corners from both sides, as
shown.
If you like, you can gently rub the cut edges with some steel wool to reduce their
sharpness. This can also rub off some of the graphics, so try it out with a scrap of
leftover metal first.
7. Cut one large flower and one smaller flower from the metal.
Use one flower with the graphics facing up, and the other with the graphics facing
down. You can also cut the two flowers out of different kinds of cans for a more
colorful look.
Don't worry that the metal is still curved like this. We'll take care of that in the next
step.
8. Gently curl the ends of the petals upward, using a pencil . This curling will
counteract the curve of the can, allowing the center of the flower to flatten.
9. Place the two flowers together on top of a cork or cardboard sheet. Make sure
the flowers are oriented as you like them. Then, use a push pin to pierce through
the metal as shown. Make five or six holes in a small circle at the center of the
flower.
10. Punch a second set of holes 1/8 inch outside the first set. Match up the outside
holes with the inside ones, as shown.
Be sure to push the push pin deeply through the metal to make fairly large holes.
This will make the upcoming wiring step easier. 11. Cut about a 24-inch length of
craft wire. Poke one end through one of the inner holes in the metal, as shown.
Leave about a 2-inch length of wire at the back of the flower.
12. String a bead onto the other end of a wire, sliding it along until it rests on the
front of the flower. Poke the end of the wire down through the outer hole, and pull
it along until you have about a 1-inch loop, as shown here.
13. Gently twist that loop with your fingers, starting at the bead and twisting your
way toward the tip. Leave a small loop at the tip. This forms a stamen for your
flower!
14. Repeat this process to add more beads and wire stamens to the center of the
flower. On the back of the flower, shown here, you'll be stitching the wire from
one set of holes to the next.
15. You can make design changes as you add beads.
16. With all the beads wired on, twist the two remaining ends of the wire together
and trim them.
17. When you're done adding beads, just twist the two ends of the wire together at
the back, and trim them to about 1/2 inch. Bend the twisted wire flat against the
back of the flower. 18. Apply a generous dollop of E-6000 over the back of the
wires. Cut a small circle from a scrap of soda can and press this over the glue.
19. Glue a pin back over the circle, and let this sit for a couple of hours while the
glue cures.
LESSON 3:Produce wrapped gift items
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following:
LO 1. W rap Gift Item
LEARNING OUTCOME 1
Wrap Gift Items
PERFORMANCE STANDARDS
are wrapped artistically.
Materials
Ribbons and bows
Decorative items like paper flowers, lace, twine, etc.
Tags and labels
Gift wrapping tools
Gift boxes or containers
Wrapping paper
What do you already know?
Pretest LO 1
Direction: Enumerate the following.
1-5 Materials in gift wrapping
6-10 Tools in gift wrapping
11-15 Philippine made materials for gift wrapping
What do you need to know?
Filipinos are known for being warm and affectionate. Sending of gifts on
special occasions is one way of expressing our affection and concern. We send
gifts on special occasions such as birthdays, Christmas, Easter, Christening,
Wedding, Valentine’s Day and other instances. Wrapping and packing are
essential parts of giving. A gift in personalized gift wrap is a delightful way of
sending love to a friend or loved one.
Materials needed for Gift Wrapping
Gift boxes or containers
Wrapping paper
Ribbons and bows
Decorative items like paper flowers, lace, twine, etc.
Tags and labels Tools
Scissors
Pencil
Cutter
Hole
puncher
Glue stick
Adhesive ruler
Philippine Made Materials for Gift Wrapping The Philippines known as to many
as “Pearl of the Orient Seas” is noted for abundant natural resources. The
Philippine is rich in land and sea resources where raw materials for making native
products can be sourced. Famous native products such as baskets from rattan, Buri
hats, native Anahaw fans, Abaca bags and many others are good materials for
unique and personalized gift wrapping. Other Philippine made ecology-friendly
materials for packing and wrapping gifts are following:
Gift containers- bayong bags made of buri, coconut leaves, tampipi (small
rectangular buri box), native baskets, boxes made of our Philippine wood like narra
and amboo, corrugated papers.
Wrapping- sinamay,abaca, raffia, etc
Ribbons and bows- abaca strings, shells, dried flowers, twigs, etc.
Gift Wrapping Wrapping
plain boxes is an art which can be achieved through careful choice of paper and
ribbon. You should treat every gift wrap an artist treats a canvas. Gift wrapping is
an art of packing, wrapping and decorating an item or article to be given as a gift.
Make sure you have enough wrapping paper. Tape sheets together with a glue
stick or a scotch tape. Gift wrapping is not necessarily confined to paper. You can
use other materials like printed or plain colored cardboard boxes, painted wooden
boxes, our naïve Philippine materials like sinamay, raffia, abaca, native bags or
buri and many more.
Wrapping Box
1. Roll out the wrapping paper. Be sure you have enough paper to fit around the
entire gift. Measure if necessary, leaving a few extra inches to be sure you are
completely covered.
2. Once the paper is cut to the right size, place your gift face down in the middle of
the paper. Bring paper from the long side of the box, up to the middle of your
package. Pull both sides tightly so the paper hugs your package smoothly, and tape
3. Next, you need to close the ends. Face the open end towards you and fold the
right and left edges, pushing the sides in next to your box, to form flaps.
4. Fold top flap down to the box, pulling tightly, and tape. Fold the bottom flap up
tightly and tape. Repeat on other side of package.
5. Position box so top is facing up. Run your thumb and forefinger across the edges
of the box to create a creased edge. Repeat on bottom of the box.
Gift Bags
1. Cut a piece of paper to 9.5 x 15 inches. Colored or patterned craft paper is ideal
for this project, but wrapping paper or newspaper will do if you had something
more delicate in mind.
2. Place the paper in front of you on a flat surface. Make sure to place it in
“landscape” orientation – i.e. long sides up and down, short sides to the left and
right
3. Fold the bottom edge of the paper up 2 inches (5 cm) and sharply crease the
fold. When you’re done, unfold. Note for later that this will become the bottom of
the bag.
4. Fold the sides of the bag into place. Be sure to maintain the landscape
orientation as you work.
4.1 Locate the center points of the top and bottom edges. To do this, either
measure with a ruler or simply lift the paper, maintain the orientation, bring the
short sides together as though you were folding the whole thing in half, and pinch
the top and bottom of the would-be fold to mark where the center of each long side
is. Lightly mark these spots with a pencil
4.2 Mark the paper again a half inch (13 mm) to both the left and right of each
center point. When you’re done, you should have six marks total: three centered
within one long edge of your paper and three centered within the other. 4.3 Bring
the right edge of the paper to the left-most pencil lines and fold. Once the fold is
properly creased, unfold. Repeat the inverse on the opposite side.
4.4 Flip the paper over, re-fold the left and right sides downward toward the center,
and glue them where they overlap. Be sure to fold along the same lines as before
(but note that the folds will be inverted). Let the glue dry completely before
moving on to the next step. 5. Flip the bag over so that it sits glued-side-down.
Make sure to orient it so that one of the open ends points toward you.
6. Fold the side-creases inward to create a slight accordion effect.
6.1 With your ruler, measure inwards about 1.5 inches (3.8 cm) from the left-hand
side of the bag. Lightly mark this with your pencil.
6.2 Push the left side-crease of the bag inwards toward the interior of the bag. Do
this until the left-hand mark you made in the previous step sits on the outer edge of
where the paper is bending
6.3 Press-fold the paper downwards so that the pencil mark lines up with the new
folded edge. Try to keep the top and bottom edges symmetrical as you press the
paper down.
6.4 Repeat on the right-hand side. When you’re done, the body of the bag should
fold inwards on either side just like a grocery-shopping bag
7. Fold and glue the bottom of the bag into place. To determine which end is the
bottom, look for the crease lines from Step 3 that mark the bottom of the bag. Keep
the bag flattened for now
7.1 Fold the bag four inches (10 cm) up from the bottom and crease it along this
line.
7.2 Keeping the rest of the bag flattened, prop open up the bottom of the bag. The
inward-flaring creases should pop open, forming a square edge. Inside, you should
see a triangle of folded paper on either side.
7.3 Fold the left and right sides of the open, square-shaped bottom completely
down.
7.4 Fold the top strip of the “octagon” downwards towards the center of the bottom
of the bag. The bottom should now be neatly folded shut; glue the edges where
they overlap and let dry.
8. Pop the bag open. Make sure the bottom is completely closed off and that there
are no gaps in the glued edges.
9. Add the handles and decorate if desired.
Decorative Articles
Gift wrapping will not be complete and attractive without ribbons, bows and
decorative articles. Gift ribbons can be made into decorative rosettes and bows
with the use of bow pins, string and double side tape.
Procedure in Ribbon making
Ribbon Rosette
1. Using a gift wrap ribbon, make a small loop by wrapping this around your
thumb; fix the loop in place with the help of tape or stapler. Twist the ribbon back
on itself to form a pointed loop and tape in position
2. Continue looping the ribbon in evenly spaced twists.
3. Continue winding outward in circles, until the bow is big as your desired size;
cut off the ribbon, leaving a tail. Attach the rosette to the package; add trimmings
and tag
Twisted Trim
1. Cut smaller strip of ribbon about 8 inches; twist into a figure 8 shape.
2. Twist the ribbon to form a point at each end as shown in the picture, then secure
it in position by dampening the tape. Cut the next strip about 3 inches bigger;
repeat the process. Put the smaller shape on top in the center of the new shape; fix
in place
3. Make four other figures of 8, cutting each one about 3 inches longer. Pile them
all up and fix them together in the center. Place the decoration on the gift and
attach it by wrapping ribbon around it and the parcel. Arrange well so that each
loop is raised above the other loops and do not overlap
Flat Loop Bow
1. Make a loop keeping the ribbon away from you and bringing it up and back to
the center.
2. Continue making progressively larger loops, one on the top of the other, until the
desired size is reached.
3. Holding the bow together, tie at the center with thread or wire to secure. Tie the
loop bow to your package.
Spring Bow
1. Make a fairly small circle for the inside loop. Holding where the ribbon
overlaps, continue making progressively longer circles.
2. When the desired size is reached, stick a straight pin through all the layers at the
bottom to hold the circles in place.
3. Tie with the thread to secure the bow, leaving enough thread to tape or tie the
bow to your package
How much you have learned?
Direction: Arrange the following steps chronologically. Write a for the first
step, b for second and so on. Write your answer on your answer sheet.
Gift Bags
1. Add the handles and decorate if desired. 2. Cut a piece of paper to 9.5 x 15
inches. 3. Flip the bag over so that it sits glued-side-down. 4. Fold and glue the
bottom of the bag into place. 5. Fold the bottom edge of the paper up 2 inches (5
cm) and sharply crease the fold. 6. Fold the side-creases inward to create a slight
accordion effect. 7. Fold the sides of the bag into place. 8. Place the paper in front
of you on a flat surface in “landscape” orientation. 9. Pop the bag open.
Flat Loop Bow 1. Continue making progressively larger loops, one on the top of
the other, until the desired size is reached. 2. Holding the bow together, tie at the
center with thread or wire to secure. 3. Make a loop keeping the ribbon away
from you and bringing it up and back to the center. 4. Tie the loop bow to your
package.
Ribbon Rosette
1. Add trimmings and tag. 2. Attach the rosette to the package. 3. Continue looping
the ribbon in evenly spaced twists. 4. Continue winding outward in circles, until
the bow is big as your desired size. 5. Cut off the ribbon, leaving a tail. 6. Twist
the ribbon back on itself to form a pointed loop and tape in position. 7. Using a
gift wrap ribbon, make a small loop by wrapping this around your thumb; fix the
loop in place with the help of tape or stapler.