Tle Laboratory Manual

 

 

SJCCI ST. JOSEPH COLLEGE OF CANLAON, INC.

INSPIRE INQUIRE INNOVATE

T.L.E LABORATORY GUIDELINES AND POLICIES

Samaka Village, Mabigo, Canlaon City Negros Oriental 6223 404599

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The SJCCI T.L.E (Technology and Livelihood Education) Laboratory STATEMENT OF PURPOSE:  The SJCCI T.L.E (Technology and Livelihood Livelihood Education) Laboratory caters to the various needs of the students on homeroom activities. It aims to provide the necessary materials and facilities to augment the students’ knowledge and skills in their everyday life such as cooking, construction, gardening, sewing, painting, and such.  The T.L.E. room houses materials ranging from from cooking utensils to carpentry tools and gardening tools. It is located at the back portion of the school dean office. I. INTRODUCTION What is T.L.E.?  TLE is Technology and Livelihood Livelihood Education. It is one of the learning areas of the Secondary Education Curriculum used in Philippine secondary schools. As a subject in high school, its component areas are: Home Economics, AgriFishery Arts, Industrial Arts, and Information and Communication  Technology. What is importance of T.L.E.? "Importance of learning T.L.E. subject in one's life" Technology and livelihood education in the global community this subject intends us student to provide us knowledge and develop our skills that will transform our lives toward productive ends What are the 4 areas of T.L.E.? It is composed of four (4) major livelihood component areas, namely, Home Economics (HE), Agriculture and Fishery Arts (AFA), Industrial Arts (IA) and

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Information and Communication Technology (ICT). Entrepreneurship is integrated in all areas in TLE and its components.

II. What is TLE Laboratory?  The TLE (Technology and Livelihood Livelihood Education) Laboratory caters to the various needs of the students on homeroom activities. It aims to provide the necessary materials and facilities to augment the students’ knowledge and skills in their everyday lives such as cooking, construction, gardening, sewing, painting, and such.  The TLE room houses materials ranging from cooking cooking utensils to carpentry tools and gardening tools. It is located at the first floor of the new building,  just beside the Science Laboratory Laboratory Room. III. Objectives  To develop critical thinking, self-reliance, self-reliance, independence, culture sen sensitivity sitivity and entrepreneurship in the students by enhancing their skills on the different uses of technology and application of life skills.  To provide the effective and and quality services that will further enhance the academic performance of the students in their learning in TLE and be able to apply their understanding of learning concepts in real life situations.  To provide efficient and effective effective leadership in the implementatio implementation n of the TLE laboratory activities.  To acquire apparatus, equipment consumable and and non-consumable materials to enrich TLE laboratory activities.  To enrich the knowledge and skills skills of the students through various activities including off-campus tours.  To evaluate the general condition of TLE TLE laboratory and continually improve a quality management system in the TLE activities.

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IV. Types of Kitchen Equipment Cookware  Four basic pans can handle most of your cooking needs: a medium-size frying pan and small, medium and large saucepans. Cooking experts have their favorite materials for pans, some prefer cast iron, others copper, both of which tend to carry a heavier price tag. If you can afford to, avoid the cheap, lightweight type of aluminum pans as the savings is only short-term; these do not stand up too much use. If you plan to roast meat, bake cookies, or even  just heat up a frozen pizza in the oven, oven, you will also want one or two baking baking sheets. Set of Knives 

Whether chopping vegetables, carving a roast, or simply paring an apple, a good blade makes the job easier. A good chef's knife is essential, the size you buy depends largely on the size of your hands. If you plan to cook any fish, poultry or meat, you will also want a boning knife and another for filleting. You will also want blades designed for peeling and paring. Crusty bread is easiest to cut with a serrated knife. Mixing It Up  For whipping up a souffle, a salad dressing or just gravy, you'll want some mixing bowls to hold your ingredients as you mix them. You will also want a wooden spoon and non-stick spatula. Buy some basic measuring cups and

measuring spoons as well. Miscellaneous Tools  A few basics you might not think about, but whose absence will hinder you when trying to cook include can-opener, colander, oven mitts and cutting boards. Other less essential items you may want to consider, depending on what and how often you plan to cook include a bottle opener, corkscrew, thermometer, grater, whisk, tongs, rolling pin, slotted spoon and vegetable brush. Appliances  P a g e  | 3 ________  _________________ __________________ _________________ _________________ __________________ _________________ _________________ _________________ _________________ __________________ ___________ __

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Assuming you already have the basic refrigerator and stove set-up covered, other kitchen appliances you invest in depend on your tastes and what you

eat. A few items to consider include: toaster, toaster oven, microwave, blender, food processor, bread machine, rice cooker, and coffeemaker. RULES AND REGULATIONS IN T.L.E. LABORATORY 1. Get permission to use the kitchen/T.L.E. laboratory. 2. Never run, rush around and throw anything in the kitchen. 3. Work quietly; avoid unnecessary chat so that the instructions can be heard. 4. All accidents and breakages must be reported as once 5. A high-level personal hygiene is expected; wash hands before starting, always wear an apron, have hair back and roll up sleeves. 6. Do not move around the kitchen with hot objects e.g., frying pans, boiling water. 7. Keep sauce pan handles away from the edges of cookers and work surfaces. 8. Use oven gloves to remove hot dishes from the oven. 9. Make sure all appliances are turned off after use. 10. Sharp knives are dangerous be careful using them. 11. Never touch plugs or electrical equipment’s with wet hands. 12. The kitchen is provided with fire blankets and fire extinguisher. 13. Keep units tidy at all times, all used cutlery should be placed on a plate and all waste put in the correct bin. 14. Handle food as little as possible. 15. Never dip fingers into food, never lick fingers during cooking, use a clean spoon each time you taste. 16. Never sit in the kitchen work surfaces. 17. Each unit must be left clean; cookers cleaned and sinks empty and washed. 18. Wash and dry all dishes, cutlery., after use and return them to their correct unit. 19. All kitchen clothes must be hung on the clotheshorse after use. 20. Push chairs in under the table after cooking. P a g e  | 4 ________  _________________ __________________ _________________ _________________ __________________ _________________ _________________ _________________ _________________ __________________ ___________ __

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SANITATION FOOD 1. Proper personal hygiene, including frequent hand and arm washing and covering cuts; 2. Proper cleaning and sanitizing of all food contact surface and utensils; 3. Good basic housekeeping and maintenance; and 4. Food storage for the proper time and safe temperatures. KITCHEN SANITATION AND FOOD SAFETY GUIDELINES 1. Do not allow smoking during cottage food operation. 2. Do not allow anyone with a contagious illness to work in the cottage food operation while ill. 3. Wash hands and exposed portions of arms before any food preparation or packaging. 4. Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs, especially when preparing/packaging ready-to-eat foods. 5. Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use. 6. Ensure water used during the preparation of cottage food products meets potable drinking water standards. 7. Keep all food preparation food and equipment storage areas free of rodents and insects. 8. Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept for sale free from adulteration and spoilage. 9. Protect food from dirt, vermin, unnecessary handling droplet contamination, overhead leakage, or other environmental sources of contamination. 10. Prevent cross contamination of foods and ingredients with raw animal products and chemicals. P a g e  | 5 ________  _________________ __________________ _________________ _________________ __________________ _________________ _________________ _________________ _________________ __________________ ___________ __

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TERMS TO LEARN: Vacuum Cleaner

Used to eliminate loose soil and dust particles on surface

Floor Polisher

Scru rub bbing, stri rip pping, and cleaning of a hard surface

Carpet Sw Sweeper

Used to pick up dust a an nd dirt o on n carp rpe ets

Scrub brush

Used for general cleaning purpopses

 Toilet bowl brush

Used for cleaning the interior parts of the toilet toilet bow

 Tile brush

Used to clean soap molds a and nd stains in tiles

Dish Brush

Used in cleaning/ washing plates and cooking utensils

Gene Ge nera rall pur purpo pose se bru brush sh Whisk B Brrush

Us Used ed in sw swee eepi ping ng a ma mass ssiv ive ea are rea a

Used iin n pi picking u up pL LIINT A AN ND DEBRIS ffrrom c cllothes a an nd upholstery.

Push broom

Used in cleaning dog's dirt

Wet mops

Used in cleaning and washing floor

Dry mops

Used to bare floors when not using vacuum cleaners

Floor and window squeegees

To remove excess water from the surface corners

White scouring pads

For cleaning figures

Green scouring pads

For scrubbing purposes only  

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SJCC HYMN SJCC my school just behind the volcano SJCC of Canlaon, SJCC Let it be summer Let it be a rainy day Gaily in SJC my school

I am from SJCC Molded by love and care Diocesan Father, Franciscan Sisters a like

Kindled us the flame of love of God Let it be summer Let it be a rainy day Gaily in SJCC my school. P a g e  | 7 ________  _________________ __________________ _________________ _________________ __________________ _________________ _________________ _________________ _________________ __________________ ___________ __

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T.L.E LABORATORY GUIDELINES AND POLICIES

“ITE AD JOSEPH”

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