Lm household services-grade_9_1st and 2nd quarter

LM-Household Services Grade 9

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K to 12 Basic Education Program

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS

LEARNER’S MATERIAL

HOUSEHOLD SERVICES


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Executive Summary

Have you ever imagined yourself being an excellent housekeeper?

Housekeepers who can create an aura of a house spotlessly clean with little

or no real help from others. It may seem rude awakening to face the day –to-

day task of dusting, sweeping, dishwashing and doing all other operations

that demand attention. But your problem is everyone’s problem too. Instead

of spending more time thinking about it, worry no more!

Here is a learners material that will help you find ways to maintain your

home through quick fixes and perform your daily task effectively.

It is a learners material that covers Personal Entrepreneurial

Competencies, Environment and Market and the core competencies namely

Cleaning living room, dining room, bedrooms, toilet and kitchen and; washing

and ironing clothes, linen and fabric.

Personal Entrepreneurial Competencies (PECs) section help the

learners recognize their own entrepreneurial traits and characteristics that

leads or engage them into entrepreneurial world and Environment and

Market (E&M) that give learners a good overview on seeking and

assessing business opportunities in the area of household services.

The core competencies in this book deals with the proper care and

maintenance of different parts of the house, doing and performing laundry

and ironing with the effective utilization of its cleaning tools and equipment

that helps lead in providing quality, efficient and effective household

services as prescribed by industry work standards.

Lesson in every learning outcome has been prepared with varieties of

assessment activities, which both teachers and learners will grasp fully

while enjoying learning. Indoor and Outdoor activities are also provided

that prepared learners exposed in the industry of work.


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It is designed in a collaborative approach that will directly develop both

the cognitive and psychomotor skills of students that will prepare them in

the world or work and lifelong learning.


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Introduction

Technology and Livelihood Education (TLE) is one of the nomenclature

in the implementation of the K to 12 Basic Education Program (BEP)

composed of four components; namely, Agri-Fishery Arts, Home Economics,

Industrial Arts and Information and Communication Technology. In this

module, the focus is on Home Economics course – Household Services.

In this course, varied and relevant activities and opportunities are

provided to demonstrate your understanding of concepts and core

competencies as prescribed in TESDA Training Regulation in Household

Services and provides quality services to target clients. This will also be a

venue for you to assess yourself and identify aspects of business that you

need to strengthen and safeguard before you become part of the workforce.

Today in the world of work, the number of available jobs is scars and

the Department of Education is revitalizing its resources to lead the young

minds and to prepare them skillfully as future house expert. It is in honing the

skills that learners can assure to have an edge of surviving the daily needs of

oneself and of others. It seeks to provide students with the knowledge,

attitude, values and skills in the field of Household Services.

This module is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge that you are expected to demonstrate after going through this learner’s materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Read and answer the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building a vision.

So, explore and experience the K to 12 TLE Household Services module and be a step closer to be a successful Executive Housekeeper, House Managers, Majordomos, or a Butler.

After finishing all the activities in this module, expect job opportunities and experience to

set up a business enterprise which will generate jobs for others.


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At the start of your journey in learning (Name of Module/ subject matter)____________, the Personal Entrepreneurial Competencies and entrepreneurial mindsets were introduced. In this concept review, you will be reminded of these lessons and you get to assess whether or not you have the competencies found among entrepreneurs. In addition, a brief lesson on the Business Environment and Idea Generation is provided to help contextualize how your skills might be useful for an entrepreneurial venture. Read on to find out!

Entrepreneur

An entrepreneur is comprehensively defined by Zimmerer & Scarborough (2005) as someone who “creates a new business in the face of risk and uncertainty for the purpose of achieving profit and growth by identifying significant opportunities and assembling the necessary resources to capitalize on them” (p.3). They are the ones who act on their business ideas.

Personal Entrepreneurial Competencies

There has been many studies to characterize “the entrepreneurial personality”; although there is no isolated set of traits that guarantee success, there were identified behaviors found common to most successful entrepreneurs. There is a well-known research on human behavior done by McClelland and McBer which identified 10 behavioral patterns organized into three general clusters: the achievement, planning, and power clusters (SERDEF, 2007; 1998). It was found out that these behaviors were also typical entrepreneurial behaviors. The entrepreneurial qualities, more known as the Personal Entrepreneurial Competencies (PECs) are as follows:

LEARNING OUTCOME 1:

ASSESS PERSONAL ENTREPRENEURIAL COMPETENCIES

CONCEPT REVIEW


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Achievement Cluster

Opportunity seeking – Entrepreneurs have a good eye for spotting business opportunities and acts on these opportunities appropriately.

Persistence - Entrepreneurs do not easily give up in the face of obstacles. They will take repeated or different actions to overcome the hurdles of business. This includes making a personal sacrifice or extraordinary effort to complete a job.

Commitment to work contract - Entrepreneur do their best to satisfy customers and to deliver what is promised. They accept full responsibility for problems when completing a job for customers.

Risk-taking - Entrepreneur are known for taking calculated risks and doing tasks that are moderately challenging.

Demand for efficiency and quality - Entrepreneur see to it that the business meets or exceeds existing standards of excellence and exerts efforts to improve past performance and do things better. They set high but realistic standards.

Planning Cluster

Goal setting - Entrepreneur knows how to set specific, measurable, attainable, realistic, and time-bound (SMART) goals. It is easy for them to divide large goals into short-term goals.

Information seeking - Entrepreneur update themselves with new information about their customers, the market, suppliers, and competitors. This is rooted to their innate sense of curiosity.

Systematic planning and monitoring - Entrepreneurs develop and use logical, step-by-step plans to reach their goals. They monitor progress towards goals and to alter strategies when necessary.


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Power Cluster

Persuasion and networking - Entrepreneurs know how to use the right strategies to influence or persuade other people. They have naturally established a network of people who they can turn to in order to achieve their objectives.

Self-confidence - Entrepreneurs have a strong belief in themselves and their own abilities. They have self-awareness and belief in their own ability to complete a difficult task or meet a challenge.

Assess your Personal Entrepreneurial Competencies by answering the items in the next page.


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Personal Entrepreneurial Competencies (PECs) Self-rating Questionnaire

Read each statement carefully and answer honestly based on how well it describes you.

There are five choices as follows: Please write the number you have selected on the space before

each statement. Some statements may be similar but no two are exactly alike. Please go through each statement and answer all the items.

Rating

______1.I look for things that need to be done. ______2.When I am faced with a difficult problem, I spend a lot of time trying to find a

solution.

______3.I complete my work on time. ______4.It bothers me when things are not done very well.

______5.I prefer situations in which I can control the outcomes as much as possible.

______6.I like to think about the future. ______7.When starting a new task or project, I gather a great deal of information before

going ahead.

______8.I plan a large project by breaking it down into smaller tasks. ______9.I get others to support my recommendations.

______10.I feel confident that I will succeed at whatever I try to do.

______11.No matter whom I’m talking to, I’m a good listener. ______12.I do things that need to be done before being asked to by others.

______13.I try several times to get people to do what I would like them to do.

______14.I keep the promises I make. ______15.My own work is better than that of other people work with.

______16.I don’t try something new without making sure I will succeed.

______17.It’s a waste of time to worry about what to do with your life. ______18.I seek the advice of people who know a lot about the tasks I am working on.

______19.I think about the advantages and disadvantages or different ways of accomplishing things.

______20.I do not spend much time thinking how to influence others.

______21.I change my mind if others disagree strongly with me. ______22.I feel resentful when I don’t get my way.

______23.I like challenges and new opportunities.

______24.When something gets in the way of what I’m trying to do, I keep on trying to accomplish what I want.

______25.I am happy to do someone else’s work if necessary to get the job done on time.

______26.It bothers me when my time is wasted. ______27.I weigh my chances of succeeding or failing before I decide to do something.

______28.The more specific I can be about what I want out of life, the more chances I have

to succeed. ______29.I take action without wasting time gathering information.

______30.I try to think of all the problems I may encounter and plan what to do if each

problem occurs. ______31.I get important people to help me accomplish my goals.

______32.When trying something challenging, I feel confident that I will succeed.

5 – Always 4 – Usually 3 – Sometimes 2 – Rarely 1 - Never


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Please proceed to the next section where you may determine your score. The point system will indicate whether you manifest strong tendencies or weak inclinations towards a particular behavior. Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.) Maghirnf, T., Librando, P., Esguerra, D., &Recio, D.In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 41-43.

Rating ______33.In the past, I have had failures. ______34.I prefer activities that I know well and with which I am comfortable. ______35.When faced with major difficulties, I quickly go on to other things. ______36.When I am doing a job for someone, I make a special effort to make sure that

person is happy with my work. ______37.I am never entirely happy with the way things are done; I always think there must

be a better way. ______38.I do things that are risky. ______39.I have a very clear plan for my life. ______40.When working on a project for someone, I ask many questions to be sure I

understand what that person wants. ______41.I deal with problems as they arise, rather than spend time trying to anticipate them. ______42.In order to reach my goals, I think of solutions that benefit. ______43.I do very good work. ______44.There have been occasions when I took advantage of someone. ______45.I try things that are very new and different from what I have done before. ______46.I try several ways to overcome things that get in the way of reaching my goals. ______47.My family and personal life are more important to me than work deadlines I set for

myself. ______48.I find ways to complete tasks faster at work and at home. ______49.I do things that others consider risky. ______50.I am as concerned about meeting my weekly goals as I am for my yearly goals. ______51.I go to several different sources to get information for tasks or projects. ______52.If one approach to a problem does not work, I think of another approach. ______53.I am able to get people who have strong opinions or ideas to change their minds. ______54.I stick with my decisions even if others disagree strongly with me. ______55.When I don’t know something, I don’t mind admitting it.


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PEC’s Scoring Sheet Please enter your ratings in the PECs scoring sheet. The number in parenthesis corresponds to the questionnaire item number. Notice that the item numbers are listed consecutively for each column. Perform the addition and subtraction as indicated in each row to compute for each PECs.

Rating of Statements Score PECs

+ + - + + 6 = Opportunity

(1) (12) (23) (34) (45) Seeking

+ + - + + 6 = Persistence

(2) (13) (24) (35) (46)

+ + + - + 6 = Commitment to

(3) (14) (25) (36) (47) work contract

+ + + - + 6 = Demand for Efficiency

(4) (15) (26) (37) (48) & Quality

- + + + + 6 = Risk taking

(5) (16) (27) (38) (49)

- + + + + 6 = Goal setting

(6) (17) (28) (39) (50)

+ - + + + 6 = Information seeking

(7) (18) (29) (40) (51)

+ + - + + 6 = Systematic planning

(8) (19) (30) (41) (52) & monitoring

- + + + + 6 = Persuasion &

(9) (20) (31) (42) (53) Networking

- + + + + 6 = Self-confidence

(10) (21) (32) (43) (54)

- - - + + 18 = Correction Factor

(11) (22) (33) (44) (55)

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial

career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 43-44.


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The PECs Scoring Sheet with Correction Factor

The Correction Factor is used to provide a more accurate assessment of the PECs of each respondent. If the total score of items 11, 22, 33, 44, and 55 is 20 or greater, then the total score on the ten PECs must be corrected. Use the table below to determine the corrected score.

If the correction factor is:

Subtract the following number from each PECs

score:

24 or 25

7

22 or 23

5

20 or 21

3

19 or less

0 Correct each PECs score before using the Profile Sheet

Corrected Score Sheet PECs Original

Correction

Corrected Score

Opportunity seeking - =

Persistence - = Commitment to work contract

-

=

Demand for quality & efficiency

-

=

Risk taking - =

Goal setting - =

Information seeking - = Systematic planning & monitoring

-

=

Persuasion & networking - =

Self-confidence - =

Corrected Total Score:

Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and

Development Foundation, Inc. in cooperation with UP-ISSI. pp: 44-45.


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Personal Entrepreneurial Competencies (PECs) Profile Sheet

Transfer the corrected PECs score to the profile sheet by marking an “X” at the appropriate point on the horizontal line provided for each PEC category. After plotting your PECs score, connect all the “Xs” with a heavy line.

SAMPLE PECs PROFILE

Opportunity seeking

Persistence

Commitment to work contract

Demand for quality & efficiency

Risk taking

Goal setting

Information seeking

Systematic planning & monitoring

Persuasion & networking

Self-confidence

Interpretation

A lower score means a ‘weak’ performance and a higher score translates to a ‘strong’ performance on a particular competency. A ‘weak’ performance should be regarded as a challenge or an opportunity for improvement rather than a cause for worry. Improving a competency entails enough determination, correct practice and strategies, and time for maturation.

0 5 10 15 20 25

X

X

X

X

X

X

X

X

X

X


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Source: Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career. (Eds.) Maghirang, T., Librando, P., Esguerra, D., & Recio, D. In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and Development Foundation, Inc. in cooperation with UP-ISSI. pp: 45-46.


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Business Environment and Market

The study of the business environment in a particular location has far-reaching and long-term effects on a small or micro enterprise’s viability. In fact, business ideas and opportunities are partly shaped or determined by the business location. Unless it is possible to migrate to more favorable locations, the ideas and opportunities for business will oftentimes be delimited to the surrounding areas.

The business environment consists of both the tangible and

intangible factors that affect either the external or internal business operations. They may include the land area available for economic zones, the physical layout and barriers such as rivers, parks or lakes, and building obstructions as well as the transportation network; all of which are considered tangible factors. They also include the demography of clients and suppliers, the competitors in the locale/area and the available technology for production. The intangible factors, on the other hand, include the sub-culture, industry trends, economic and government activity or the political situations in the area.

LEARNING OUTCOME 2:

UNDERSTAND BUSINESS ENVIRONMENT & BUSINESS IDEAS


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Natural and Physical Environment. This concerns the physical location of a business’ store. The natural environment also pertains to the natural and man-made structures that may enhance the beauty of the location, such as a park or a sea front view, or serve as barrier to the location, such as a dump site or high rise structures that obstruct a view. The living condition in an area also serves as a standard for the ambience you want to create for your store.

There is also a phenomenon referred to as clustering, where a

particular type of product is offered within the same area. For instance, most guitar shops are clustered along the intersection of V. Mapa and Aurora Avenue in Metro Manila; Filipino craft stores crowd the area under the Quiapo bridge; or car accessories are found in Banawe area.

The key word to have in mind when scanning the physical environment is the visibility of your intended store to the potential clients.

YOUR BUSINESS

CultureSub-culture,

Race, Emotional environment

EconomyNational

International- Competitors

TechnologyTrend

Production

DemographyPotential target client, migration

pattern

Natural & Physical Environment

Living conditions, Facilities, Barriers

GovernmentRegulations

Policies


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Demography. This pertains to the number of people living in the area, their age, gender, socio-economic status, family size, religion and even growth trends. These are invaluable information that can help entrepreneurs in matching their product to the target market, in deciding for the marketing strategy, pricing and product packaging among others.

Culture. Culture or sub-culture, being the totality of the way of

life, ideas and customs of a set of people or society, primarily influence the types of products that are acceptable to a particular locality. For example, the influence of the Japanese culture gave rise to minimalist designs. A sub-culture also shapes the ‘emotional’ environment of an area. For instance, the feeling of ‘fear’ for a specific location may serve as a barrier for a business; a place where one does not feel safe because of the prevalence of crime will discourage entrepreneurs.

Changes in the lifestyle, which is brought about by changes in the population demography and the economy, also affect a business. These lifestyle changes may be the increase of women’s participation in the world of work, change in buying patterns and shift in tastes.

Government Regulations. The laws and policies of the

national and local government units also influence the business operations. Some examples of policies that directly affect entrepreneurs are the imposition or removal of taxes for products, the establishment of economic zones and assistance in product labeling and packaging of products. In addition, improvement of facilities and roads improve transportation network that facilitates transfer of products from one area to another or promotes accessibility for consumers.

Economy. This pertains to the management of resources and

study of the system of production, distribution, and consumption of goods and services. A country’s economy influences both the entrepreneurs and consumers as it relates to the financial matters of business like taxes and interest rates and to the quality of life, cost of utilities and services, among others. Even small scale entrepreneurs must learn to study economic indicators to improve business forecasts, such as when to buy certain materials and supplies, when to open a store or introduce new products based on consumer spending, or when to hire employees. Some examples of economic indicators include the (a) Gross Domestic Product (GDP) which increases when a country’s economy is doing good; (b) Unemployment rate which


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indicates that more unemployed people usually signal an economy getting worse; and (c) Price Indexes and Inflation rates which determine the buying power of consumers.

The existing enterprises, who are either direct or indirect

competitors, are also part of the business environment. It is important to scout for products or services that answer a similar need to what you intend to provide. Think of how you can create a niche that will differentiate your product from the other businesses – either in specifying a target market or in differentiating your product quality or price. The key concept to think about is acquiring a reasonable market share despite of the competition.

Technology. Technological changes are inventions based on

the application of science that create new product or process improvements. Some examples of technological changes are mobile tools that enable online connection, new business tools for analysis and database, social networks and modern, digital equipment. These advances in technology result to efficiency and productivity at a lesser cost. It can be observed that sending message through e-mail provides a cheaper and faster means compared to hand-delivered mails (snail mails). An entrepreneur can benefit from technological changes by identifying the appropriate technological solution available in the area or locale.

At this point, it must be quite clear why an environment

scanning of an area considered as business site is helpful for the entrepreneur. In effect, the impact of the factors in the business environment does not only include the business operation but is even relevant at the start of the venture – during the business idea generation and opportunity identification stage. A concise guide on how to spot and identify business opportunities are provided in the following section. Keep reading!

Spotting and Identifying Business Opportunities Spotting business opportunities is one of the most essential

aspects of entrepreneurship. An entrepreneur must have a keen eye for identifying opportunities that can potentially turn into a good product or business venture. At the same time, an entrepreneur should also know which opportunities to drop and which ones to develop.


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Idea Generation The first step in identifying a good business opportunity is to

look for many opportunities. This is called the idea generation phase (SERDEF, 2007). The following are good sources of business ideas (Hisrich, Peters, & Shepherd, 2008; Looser & Schlapfer, 2001).

1. Personal hobbies and interests 2. Everyday experiences, travel, and adventures 3. Suggestions from family members and friends 4. Problems that need solutions 5. Problems with existing products 6. Books, magazines, news 7. Observing, listening around you

Screening Business Ideas

Once you have generated a number of business opportunities and ideas, the next step is to select and screen these. Though there can be many ways to do this, a good way to proceed is to screen your ideas based on the following criteria: 1) your personality and personal preferences and 2) the characteristics of a good business (SERDEF, 2007).

1. Personality and Personal Preferences

a. Personal Preference b. Education, Skills, and Experience c. Work Experience d. Support from family and friends

2. Characteristics of a good business

a. Demand for Product b. Availability of skills, raw materials, technology, and capital c. Profitability

SWOT Analysis Once you have chosen your business idea, the next step is to

conduct a SWOT analysis in order to determine the Strengths, Weaknesses, Opportunities and Threats of your potential business. This step will help you improve your business of choice and prepare for challenges. The table below will help you differentiate among these four features.


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Remember to refer back to these guidelines and tools when you are ready to think of your next business ideas!

Positive Negative

Controllable

Factors

Strengths

positive factors that

contribute to the

favorability of a

business opportunity

Examples:

Cheap raw materials

Skilled employees

Ease of management

Small capital outlay

Weaknesses

set of problems,

difficulties or

shortcomings

encountered by the

business

Examples:

Inexperienced owner

Lack of working

capital

Poor location

Uncontrollable

Factors

Opportunities

positive factors that

are not within the

control of the business.

Examples:

Absence of similar

products in the market

New markets being

developed

Growing demand for

similar products

Favorable

government policy

Threats

negative factors that

are beyond the

control of the

business

Examples:

Rising costs

Raw material

shortages

Too many

competitors


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REFERENCES: Histrich, R., Peters, M., & Shepherd, D. (2008). Entrepreneurship. New

York: McGraw-Hill. Liberal, A.E. (2007). Appraising and developing yourself for an

entrepreneurial career. In T. Maghirang, P. Librando, D. Esguerra, & D. Recio (eds.), Introduction to entrepreneurship (2nd ed.). Quezon City: Small Enterprises Research and Development Foundation, Inc.

Looser, U. & Schläpfer, B. (2001). The new venture adventure. New York: McKinsen and Company.

Zimmerer, T. and Scarborough, N. (2005). Essentials of entrepreneurship

and small business management. 4th ed. New Jersey: Pearson Education Inc.

CREDITS FOR IMAGE USED: Fat Pencil courtesy of OpenClipArt.org Free font “KGWays to Say Goodbye” by Kimberly Geswein at

www.dafont.com

Good start! After learning PECs and Environment and Market, you’re qualified to move on to our first lesson of Quarter 1, which is cleaning

different parts of the house. But answer first Diagnostic Test prepared for you. Time to explore and enjoy! Good luck!


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Diagnostic Assessment A. MATCHING TYPE

Direction. Match the item in Column A with those in Column B. Write the correct letter in your answer sheet.

A B

______1. Resilient floors which is commonly used in household ______2. A collectible piece of furniture that is very expensive because of its considerable age ______3. Removing stains through friction ______4. A type of linen that protects the bed mattress against blood stains and urine. ______5. Solid waste materials that are non compostable and non- recyclable ______6. It is repairing a hole by weaving in new threads. It is

usually done on sock heels or sweater elbows of cotton and wool fabrics.

______7. This is basic stitching lines where parts are joined

together. This is where the seams are not stitched correctly.

______8. This soil remover is milder than detergents because they

are made of mild and natural materials. ______9.This soil remover is a strong, fast acting and very effective

for cotton, linen, and synthetic fabrics. ______10. It is the process of removing mark or spot eradicate by one substance on a specific surface like fabric

a. antique

b. bed pad

c. bedcover

d. chemical

method

e. residual

waste

f. special waste

g. soft floor

h. physical

method

i. torn seam

j. darning

k. soap

l. chlorine

m. stain


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IDENTIFICATION Direction. Identify the following term that is being asked. Write the correct word/term in your answer sheet.

_______1. Type of floors that is durable, versatile and not easily pierced floor. _______2. The application of coats of wax to the floor to make it appear glossy and appealing _______3. Spots and stains removal process with the use and application of chemical solutions

_______4. A thick bed covering that is filled with soft light material.

_______ 5. Hygienic means of promoting health through prevention of human contact with the hazards of waste. _______ 6.This is a long, narrow padded board, often with collapsible

supporting legs, used as a working surface for ironing.

_______ 7. A home appliance consisting of a flat metal base that is heated and used to smooth cloth.

________8. Cutting a piece of cloth of the same material to cover a hole or tear. ________9. It is a device in the shape of human shoulders designed to facilitate the hanging of coat, jacket, sweater, shirt, blouse, or dress in a manner that prevents wrinkles, with a lower bar for the hanging of trouses or skirts.

______10. This is a kind of stain that can be treated by brushing spot with a soft brush. You can also scratch ring around with fingernail. For remaining spots, rotate that part of garment above streaming spout of tea kettle-first covering spout with cheesecloth.


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B. MODIFIED TRUE OR FALSE

Direction. Read and analyze the statements below. Write the word true if the statement is correct, if not change the underline word/s that will make the statement correct.

1. Granite is the most expensive and very attractive type of floor.

2. Clearing is the final step in floor cleaning, which involves removal of tucked in dirt through the use of cleaners.

3. Armchair, bed, coffee table and cabinets are some examples of

fixture and fittings

4. Placemat is a protective table pad that is usually made of paper, plastic, or cloth for restaurants and household used which is otherwise known as tablecloth

5. Papers, plastics and metals are classified as compostable

waste.

6. Pressing is just the same with ironing.

7. There is no prescribed place for ironing clothes.

8. Iron has its prescribed heat setting for a particular type of fabric.

9. To save time money and effort it is not important to keep in mind the safety work habits.

10. Use bleaches directly on the fabric. This will remove stain

immediately.


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C. CASE STUDY

Direction. Read the situations below and choose the letter that corresponds to your answer. Justify your answer by completing the statement below.

1. One Saturday morning your mother asked you to clean your

house especially the floor. Since you have vinyl type floor, what will be the best cleaning procedures you will do to perform your task effectively?

a. Use mild detergent, rinse and dry it with vacuum. b. Use strong detergent, rinse and remove water

promptly. c. Use neutral detergent solution, rinse and dry it with

vacuum. d. Use neutral detergent; damp it with mop and air dry.

My answer is _____ because_______________________ 2. After class hours your teacher asked you and your friend to clean

the floor of the corridor using floor mop. What other cleaning tool you will get with your partner to make your work easier and faster.

a. cleaning cloth b. mop wringer c. scrubbing pads d. vacuum cleaner

My answer is _____ because________________________ 3. While doing your school homework the candle you used for your

experiment drip and mark in your dining table. What will be the best way to remove the stains and spots caused by the candle?

a. Table surface will be wiped immediately b. Use clean cloth to wipe the affected area immediately

then put clean cloth and press it with an iron c. Place a white blotter soaked in lighter fluid over the spot and let it dry.


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d. Use spatula, cloth with liquid wax and wipe it with a clean

cloth

My answer is _____ because________________________

4. Barangay North Fairview strictly implemented Clean and Green project where every neighbor will clean their area and follow proper waste segregation. With these activity barangay North Fairview greatly supports to;

a. Beautification project b. Global warming c. Recycling d. Waste Management My answer is _____ because________________________

5. In HE class, your group is task to prepare and cook pasta following the correct procedures. All members are assigned different responsibility for the cooking activity. You are assigned to bring tools that will strain the pasta after boiling. What will you bring?

a. colander b. peller c. spatula d. steamer

My answer is _____ because_______________________

6. Jessica will be attending a Junior-Senior high school prom and she will sew her own gown. What particular type of fabric she will be using?

a. Velvet b. Wool c. Curdoroy d. Satin



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7. Enzo was given an assignment by his teacher in TLE. He was

told to sew a long-sleeve polo shirt to be worn for the upcoming Annual Fashion Show. What type of fabric will he buy to sew a long sleeve?

a. Cotton b. Velvet c. Silk d. Satin


8. Grandmother went to the parlor for manicure, she accidentally touch her shirt by her new apply nail polish. How will she remove it.

a. Damped stain with carbon tetrachloride. b. Put the stain area of a top blotter or absorbent paper towels. c. Wash out stain immediately after it has been spilled with clear water. d. Rub lard or white Vaseline or glycerin?


9. Father is cooking dinner for the family, while cutting vegetable he accidentally hit his index finger. He presses his finger with his towel, so, bloodstain left in his towel. How will he remove the bloodstain in the towel?

a. Allow the stain to dry. Brush of any hard residue, then launder to remove any marks b. Soak entire garment in cool water. Then soak in an enzyme – based detergent c. Brush spot with a soft brush. d. Scrape off as much as wax as possible.



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10. Jason came late after the class due to heavy rain. He was walking on the muddy road way home. His pants smudge with plenty of mud stain. How will he remove the mud stain?

a. Allow stain to dry. Brush of any hard residue, then launder to remove any remaining marks.

b. Flush with cool water, then sponge stain with a dry- cleaning solvent.

c. Soak the stained garment for 15 minutes in a bucket of cold water mixed with handful of salt. d. Brush spot with a soft brush. You can also scratch ring spots, rotate that part of garment above streaming.

My answer is _____ because_______________________


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QUARTER I

Lesson1: CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,

BATHROOM AND KITCHEN

Learning Outcome 1: Clean surfaces and floors

Objectives: At the end of the lesson, the learner is expected to:

1. Explain the types of floor and surface texture 2. Perform cleaning, sweeping and polishing techniques of different

household areas as per standard operating procedures. 3. Demonstrate proper maintenance of floor in accordance with

relevant safety procedures and manufacturer’s instructions.

This lesson with the learning competencies clean surfaces and

floors discusses and explain the types of floors and surface texture. Techniques in cleaning, sweeping and polishing following the standard procedures are also demonstrated which will guide you in developing the skills and knowledge to work effectively in industry and with your daily tasks.


29

Pre - test: Let’s See What You Know

A. MULTIPLE CHOICE

Direction. Read the statement carefully and write the letter that best describes the statement. Put your

answer in your answer sheet.

1. Type of floor that is durable, versatile and not easily pierced.

a. hard floor c. vinyl b. soft floor d. terra cotta

2. Type of floor which is durable, light weight, easy to clean and

has anti bacterial properties. a. bamboo floor c. linoleum b. concrete d. marble

3. Mixture of sand and cement with gravel, broken stone and

other elements. a. ceramic c. linoleum b. concrete d. terra cotta

4. Similar to linoleum but it is more durable and highly resistant to

moisture. a. rubber flooring c. wood floors b. pebble washout d. vinyl

5. Floor surface texture developed through intense heat treated

with sealer and very porous. a. bush hammered c. sawn b. flamed d. tumbled

6. Major consideration for successful flooring.

a. spacing c. surface texture b. styles d. versatility

7. The function of white scouring pads in cleaning.

a. cleaning painted surfaces b. cleaning glass mirrors c. cleaning marble and porcelain


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d. all of the above

8. The process which includes clearing, stripping, sealing and finishing surfaces

a. bed making c. washing b. floor cleaning d. sweeping

9. The process that uses a lightly wet mop to clear the floor with

dirt and soil. a. damp mopping c. floor stripping b. dust mopping d. plain polishing

10. Floor cleaning process which involves elimination of embedded dirt, oil and old layers in the floors.

a. finishing c. sealing b. maintaining d. stripping

11. The process that removes dirt and trash from the floor

a. Shampooing c. spray buffing b. Sweeping d. vacuuming

12. The process of eliminating embedded dirt on floors using a

vacuum cleaner a. extraction c. spray buffing b. plain polishing d. vacuuming

13. Cleaning equipment used for dry foam shampooing of carpets.

a. carpet extractor c. floor polisher b. carpet sweeper d. vacuum cleaner

14. Equipment for cleaning and dusting the floor.

a. cleaning cloth c. mop b. dustpan d. scrubbing pads

15. The removable furniture that can be moved from one area to

another. a. antique c. cantilevered b. built – in d. upholstered


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16. Classification of sofas and chairs in furniture selection. a. cantilevered c. free standing b. fitted d. upholstered

17. Below are examples of fixtures and fittings except one:

a. air condition c. wardrobe b. doors d. telephone

18. One of the principles to follow when arranging furniture

a. budget c. time b. color d. unity

19. Easiest stain to remove by just completely rinsing in cold water

with cool biological soak. a. Greasy stains c. Protein stains b. Organic stains d. Tannin stains

20. These are stains that do not fall into any specific grouping such

as scorch and chewing gum. a. Combination stains c. Organic stains b. Dye stains d. Special stains


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Lesson 1.1

TYPES OF FLOOR AND SURFACE TEXTURE

Floors are important aspect of house interiors as they are both functional and decorative. It can make a good aura in the over - all appearance which enhances the uniqueness and ambiance of one’s residence.

Floors come in a wide variety of colors, shapes, sizes,

and styles, which adds to its versatility. The type of floor used can give a great impression when used at home, hotels or other establishments.

Types of Floor

1. Hard floors

These are durable, versatile and not easily pierced which comes in different sizes and colors. They are usually used in the living and dining rooms, terraces and sometimes in the utility area.

Hard floors include the following:

a. Bamboo floors - a form of flooring that is made from bamboo grass which is attractive alternative for flooring because of its physical similarities to hardwoods. It is durable, elegant, versatile, and insects and moisture resistance.

b. Ceramic Tiles - it emulates the look of natural stone products, which are an excellent alternative for the value-oriented buyer since it is less expensive than other type of floors. These are hard, brittle, heat resistant products which comes unglazed or with high glaze.


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c. Concrete - a mixture of sand and cement with gravel, broken stone and other elements, which could be formed into a desired form.

d. Granite

- are expensive and more attractive types of floor

e. Marble - are products that are processed from blocks that are

quarried everywhere in the world. It comes in variety of sizes and colors, which primarily comprised of calcium carbonate and other minerals.

f. Pebble washout - a mixture of cements and river stones, where color depends

on the stones used in the mixture and the cement. g. Laminate flooring - are cheaper and they are easy to maintain. Is virtually

resistant to burns, scratches, chipping and is great for high traffic areas.

h. Terra Cotta - are hard baked clay tile reddish or red – yellow colors. i. Wood floors - a hard floor type that manufactured from timber which is

either structural or aesthetic. A common choice due to its durability, restorability and environmental benefits.


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2. Soft floors Otherwise known as resilient floors which is one of the

commonly used in household. Soft floors are classified as follows:

a. Rubber flooring - an environmentally friendly natural product, which can be

textured or profiled, it has an anti slip inclusions which require a more aggressive cleaning regime than smooth rubber floors.

Is a durable, lightweight and easy to clean, but often has a smooth finish, which is likely to be slippery when wet.

b. Vinyl - one of the finest choices for its long lasting quality and

affordability among other types of floors. Similar to linoleum but it is more durable and highly resistant to moisture.

Mainly used in offices, malls and residential areas for it’s easy to maintain and with a cheaper cost. c. Linoleum - an environmentally friendly type with natural antibacterial

properties, which is durable, lightweight and easy to clean, but usually, has a smooth finish. Usually comes rolled and ready to install

d. Carpet

- a floor or stair covering made from thick woven fabric, typically shaped to fit a particular room.

Surface texture of floors is also considered in the choice of

floors to be used. Below are the different types of surface texture of floors.

Bush Hammered

develops a textured surface where degree of roughness can be

selected


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Flamed

a rough surface that developed through intense heat. It is very porous and must be treated with sealers.

Honed

this surface is very smooth, but often very porous. This texture is common in high traffic buildings which is always be protected with penetrating sealer because of it has wide – open pores.

Polished

very smooth and not very porous. It is a glossy surface that brings out brilliant colors and grains of the natural stone.

Sand Blasted

a surface type that is the result of a pressurized flow of sand and water that provides a textured surface with a matte gloss.

Sawn

a process performed by using a gang saw

Tumbled

a slightly rough texture that is achieved by tumbling small pieces of marble, limestone, and sometimes granite to achieve an archaic / worn appearance.


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Review of Lesson 1.1 A. DISCUSS THE TYPES OF FLOOR Direction. Write inside the box the appropriate characteristics of the type of floor.

Ceramic tiles

Marble Concrete

Vinyl Linoleum Rubber


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A. CLASSIFICATION OF THE TYPES OF FLOOR

Direction. Classify the following floor types accordingly. Write the initial HF for hard floor and SF for soft floor. Put your answer on your notebook.

_______1. Ceramic tiles ________6. Concrete

_______2. Terra Cotta ________7. Vinyl

_______3. Rubber flooring ________ 8. Linoleum

_______4. Bamboo floors ________9. Pebble

_______5. Wood floors ________10. Marble

B. DEMONSTRATION ON CLEANING THE FLOOR Direction. The whole class will be divided based on the number of students. The activity is to clean the floor applying its proper procedures. After the activity the group will assess their performance using the rubrics provided below.


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SCORING RUBRICS ON CLEANING THE FLOOR

30%

Highly Skilled

(30-29)

Skilled

(28-27)

Moderately Skilled

(26-25)

Unskilled (24-23)

No attempt (22-21)

Proper and

effective use of tools,

equipment, and materials

Appropriate and effective selection, preparation and use of materials and tools /equipment all the time.

Appropriate and effective selection, preparation and use of materials and tools/ equipment most of the time.

Appropriate and effective selection, preparation and use of materials and tools/equipment some of the time.

Never selects, prepares and use appropriate materials and tools/ equipment

No attempt to use tools/ equipment to task given

30% (30-29) (28-27)

(26-25) (24-23) (22-21)

Work

Application Procedure

Systematic application of all work procedure all the time even without proper supervision

Systematic application of work procedure most of the time with minimum supervision

Systematic application of work procedure some of the time with constant supervision

Never follows systematic application of procedure and highly development on supervision

No attempt to apply procedure to the task given

25% (25-24) (23-22)

(21-20) (19-18) (17-16)

Safety and security work

habits

Highly self- motivated and observes all safety and security precautions all the time

Self- motivated and observes most safety and security precautions most of the time in work

Self- motivated and observes sometimes some of the safety and security precautions in work

Needs to be motivated and does not observe safety and security precaution in work

Not motivated and totally disregards safety and security precautions in work

15% (15-14) (13-12) (11-10) (9-8) (7-6)

Speed/Time

Finished the work ahead of time

Finished the work on time

Finished the work close to given time

Finished the work beyond the given time.

No work at all


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Lesson 1.2

PROCEDURES AND TECHNIQUES ON FLOOR AND SURFACE CLEANING

The type of floor and surface texture affects the aura of one’s home. It adds elegance and quality, which needs care and maintenance for its purpose.

Floors should not only look shiny and clean, but should be maintained properly. Damages such as crack, broken or torn should be repaired or replaced immediately to avoid any form of accidents.

Cleaning and polishing are the two main activities that household workers should consider for floor and surface maintenance.

The diagram below shows the floors cleaning processes that make floor cleaning successful.

Step 1: Clearing

First step in floor cleaning where the area will be clear so it will be free from any distraction and do the task effectively.

Step 2: Stripping

Second process in floor cleaning where embedded dirt; oil and old layers of floor finish and sealer are eliminated.

Apply the stripping chemicals with the use of mop head; allow chemical to stay on the floor for five minutes then scrub the area using the stripping pad. Rinse the area with the use of water with soap and dry it with mop head.

Mop, stripping pad, hand gloves, polisher, mop wringer, warming device, ropes, cord, floor stripper or wax remover are the supplies and materials needed in

these process.

Sealing Finishing Maintaining Stripping Clearing


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The following are the specific procedures in daily cleaning of

floors

Damp mopping – mopping the floor with lightly wet mop to clear the floor of dirt and soil. Dust mopping – dusting of dirt using mops with handle.

Step 3: Sealing

Smoothing process to rough surfaces, scratches and other types of floor damages to enhance it’s over all appearance comprises this step. It requires an application of a sealing solution, which protect the glaze of the tiles, makes the floor look better, cling together and last longer

Step 4: Finishing

Application of coats of wax to make it appear glossy and appealing to the eyes deals with this process. A proper step to makes floor better protected from damages and stains that will also prolongs the life of the floors.

Mops, mop wringer, finishing solution are the materials needed in this process.

Step 5: Maintaining

Final step, which involves removal of tucked – in dirt through the use of cleaners. Repeated buffing keeps shine until the next stripping and finishing job becomes absolutely necessary Sweep the floor thoroughly until dusts are removed then mop the area using open eight figure motion or over lapping motion to remove dirt on the floor then buff it thoroughly.


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Extraction– cleaning process that is extracting deeply embedded dirt and soil in carpets especially those in inner layers that cannot be removed by shampooing. Finishing floors – performed on floors that are stripped of old wax and dirt and sealed for protection. The finishing is accomplished through the application of wax or floor shine and polishing thereafter using a floor polisher. Floor stripping – requires application of stripping solution. Plain polishing – retouching the shine of floors by using a polisher. Shampooing–a process that apply to carpet which is the removal of embedded dirt and stains using carpet shampoo either manually of by use of a machine. Spray buffing– spraying the floor with a buff finish to retouch it and to keep the gloss

Sweeping – removing dirt and trash from floors using sweepers and dustpan.

Vacuuming – the process of elimination of dirt on carpeted floors using a vacuum cleaner.


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Here are some tips in cleaning and polishing types of floors, so beauty and elegance will be maintained.

(Excerpts from Managing a Household by Dismore)

1. Ceramic tile, glazed

To clean: vacuum and damp mop with an all purpose cleaner; dry with a soft cloth To polish: No need for polishing Don’ts: Avoid using abrasive cleaners

2. Ceramic tile, unglazed

To clean: vacuum and damp-mop with an all purpose cleaner To polish: Once a year, strip the finish and reseal with a commercial sealer and water-based wax or acrylic self-polishing wax. Don’ts: Avoid abrasive cleaners, strong soaps, or acids.

3. Linoleum

To clean: Vacuum and damp – mop with a mild all-purpose cleaner. To polish: Apply two thin coats of self-polishing, water based floor wax; let dry between coats. Don’ts: Avoid solvent-based products, hot water and strong soaps.

4. Vinyl

To clean: Vacuum and damp-mop with all-purpose cleaner dissolved in water. To polish: Apply two thin coats of self-polishing, water-based floor wax; let dry between coats. Don’ts: Avoid abrasive cleaners.

5. Vinyl, no wax

To clean: Vacuum and damp-mop with an all-purpose cleaner recommended for no wax floors. To polish: Surface should have a permanent shine, but if it becomes dull in high-traffic areas, apply a commercial gloss-renewing product. Don’ts: Avoid solvent-based products or cleaners with pine oil, strong soap, hot water or abrasives.


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____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

_____

Review of Lesson 1.2

A. IDENTIFIED TRUE OR FALSE Direction. Write the word TRUE if the statement is correct and FALSE if it is not correct. Write your answer in your notebook.

1. Damages such as crack, broken or torn should be repaired or replaced immediately to avoid any form of accidents 2. Sealing is an application of a solution which protect the glaze of the tiles, makes the floor look better, cling together and last longer.

3. Finishing of floors is accomplished through the application of wax or floor shine and polishing thereafter using a floor polisher.

4. Used abrasive cleaners when cleaning glazed ceramic tiles.

5. Solvent based products, strong soap and hot water should be used in cleaning linoleum. ESSAY Direction. Identify the pictures below describing what type of cleaning procedure is demonstrated. Explain briefly using the scoring rubrics below.


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Scoring Rubrics for Essay

C. FIELD WORK Direction. Visit at least two households in your community and

request to interview housekeeper in relation to proper procedures and techniques in cleaning the floor. Document the interview and make a report to be presented in class.

Criteria

Percentage

Content

5 %

Delivery

2.5 %

Creativity

2.5 %

TOTAL

10 %


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Lesson 1.3

FLOOR CARE AND MAINTENANCE

Each area of the house needs proper care, maintenance and supervision to enable household tasks done properly and effectively.

Floor surfaces require as much as other parts of the house daily cleaning. It is not enough if we do not utilize the proper materials and equipment used in cleaning different types of floors.

The idea is to identify the type of cleaning tools, materials and other implements to use in keeping and preserving the beauty and quality of the floors.

The process of vacuuming, sweeping, dusting and mopping

is applied to maintain the good condition of the floors.

Below are the cleaning equipment, tools, and supplies needed for floor maintenance

Cleaning Equipment

Carpet sweeper

Used to pick-up dirt and particles from the carpet.

Carpet Extractor

It is a designated for dry foam shampooing of carpets. It removes dirt that sticks to or penetrates into the carpet layers.


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Dustpan

It is used to collect dust and any type of dirt with soft broom

Cleaning cloth

It is used for cleaning and dusting the floor

It is used for sweeping

Broom

It is used for sweeping the floor. It can be plastic or stick broom. It is used for sweeping

Cleaning tools and materials

Vacuum cleaner

It is used to eliminate dust particles from carpet surfaces, upholstered furniture and even hard surfaces.

Hydro-Vacuum or Wet and dry vacuum

It is an all-purpose vacuum for dry and wet surfaces. It is also used for absorbing water in flooded or wet surface.

Floor polisher

It is used in scrubbing, stripping and polishing hard floor surfaces and also vinyl, wood parquet, etc.


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Floor Scraper

It is used for scraping hardened dirt

Mop Wringer

It is used for wringing / squeezing mops

Scrubbing pads

It is used for floor scrubbing and polishing

Mop with mop handle

It is used for manual floor mopping

For mopping the floor

Mop head It is used to remove embedded dirt on the sides and corners.

Hand brush

It is used to remove embedded dirt on top of hard floor and stubborn dirt on top of the carpet.

Push brush It is used to maintain the cleanliness of the finish floor or some of the hard floor.

Stripping Pad

It is used to remove stubborn dirt on top of hard floors


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Wax

It is used for polishing the floor

Stripping Chemicals

It is used for stripping the floor

Polish

Used to polish smooth surfaces made of wood, leather or metal.

Cleaning chemicals

Cleaning and maintenance of the floor should be a daily routine. Vacuuming is a cleaning process that uses an air pump

(vacuum cleaner) to remove loose dirt and dust, usually from floors, and optionally from other surfaces as well. The dirt is collected by either a dust bag or filter for later disposal

Here are the steps in maintaining the floor:

1. Sweep the floor with clean broom, dust mop, or cleaning cloth to

remove dirt and litter. 2. Mix 1 part of cleaning solution with about 4 parts water. Use

higher dilution if the area will be disinfected. 3. Apply the cleaning solution on the floor with a wet mop. Let the

solution penetrate on floor for 2 minutes. Use warm water for its best cleaning results.

4. Spray buff regularly with buffing chemicals. Spray 2 – 3 squirts on the floor, then buff immediately to restore the shine. Damp – mop the floor regularly with the help of a cleaning agent.


49

Floor type

Cleaning Procedure

Precautions

1. Asphalt

Use mild detergent or soap

Rinse with clear water

Dry immediately with mop or wet/dry vacuum

Avoid use of oils or solvents to prevent discoloration and excessive wetting to prevent tile warping.

2. Linoleum

Use a mild detergent solution: avoid alkaline solutions

Rinse with clear water

Remove water immediately with wet/dry vacuum

Avoid excess wetting; use adequate furniture rests to avoid indentations of the floor.

3. Rubber

Use a mild detergent solution

Rinse

Remove water promptly

Avoid direct sunlight and lubricating oils because the tile will crack, dull and chalky.

4. Vinyl

Use a neutral detergent solution.

Rinse.

Dry with a wet/dry vacuum

Avoid excessive wetting to prevent tile warping; extreme brightness and scratches.

5. Ceramic/ Quarry

Use neutral cleaner to avoid warping of the tile; apply with mop.

Remove cleaning solution; rinse thoroughly.

Ceramic tile is very durable but the grout base is susceptible to crystalline salt damage. Avoid crystalline salt solution to avoid damage to ceramic tiles.

6. Concrete

Use a neutral cleaner

For stubborn soil accumulations, use a slightly alkaline solution.

Never use an acid solution to concrete tiles

Avoid colored coating in moisture or high traffic areas; Neutralize excess alkalinity before painting or sealing; Very porous; should be scaled immediately to avoid dusting and deep penetration of oil and dirt


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7. Marble

Use a neutral cleaner

Rinse thoroughly

Dry with soft cloth to avoid streaking.

Seal with penetrating sealer.

8. Terrazzo

Use a neutral detergent and air dry.

Very porous; coating advisable.

9. Wood types

Floor must be sealed before any maintenance program can be used:

Sweep, dust mop (water treated) or damp mop in commercial settings,

Wood block for flooring; use a neutral cleaner,

Never clean wood floor with soap and water.

10. Granite

Use water with very mild detergent.


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A. MATCHING TYPE

Direction. Match the item in Column A with those in Column B. Write the correct letter in your answer sheet.

Cleaning Equipment

A B

____1. Used to eliminate dust particles from carpet surfaces, upholstered furniture and even hard surfaces.

____2. An all purpose vacuum for dry and wet surfaces. ____3. Used in scrubbing stripping and polishing hard floor surfaces and also vinyl, wood parquet, etc.

____4. Used to pick-up dirt and particles from the carpet. ____5. It is designated for dry foam shampooing of carpets.

a. Floor polisher

b. Vacuum cleaner

c. Carpet extractor

d. Room boy’s cart /trolley

e. Hydro vacuum

f. Carpet sweeper


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Cleaning Supplies and Materials

A B

____1. Used for scrubbing and polishing purposes.

____2. Used for scraping hardened dirt ____3. It is used for wringing/ squeezing mops ____4. Used for manual floor mopping ____5. Used for cleaning and dusting the floor

a. Cleaning cloth

b. Scrubbing pads

c. Mop with mop handle

d. Wax

e. Floor scraper

f. Mop wringer

B. GROUP DISCUSSSION

Direction. The class will be divided equally with three members in each group. Then each group will explain the use, care and safety precautions to consider in the following floor types given. Put your answer in your notebook. Scoring rubrics below will be basis how familiar you are in doing safety precautions

Linoleum

Vinyl

Asphalt


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.

Criteria Percentage

Content 5 %

Delivery 2.5 %

Creativity 2.5 %

TOTAL 10 %

Congratulations! You finish learning the basic principles of flooring and its safety precautions. Now let’s see

how skilled you are in doing furniture and fixtures cleaning and maintenance.

Are you ready? Let’s begin…


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Learning Outcome 2:

Clean furniture

Objectives: At the end of the lesson, the learner is expected to: 1. Give the different types of furniture

2. List down proper care and maintenance of furniture 3. Identify the different types of stain 4. Perform safety procedures and techniques in removing stains on

furniture as per standard operating procedures.

This foregoing lesson on proper procedure in cleaning and maintenance of furniture gives you on the classification of different furniture together with its types and functions and how one can be perform with standard operating procedures.

Different types of stains problem with its corresponding remedies is

also presented, which will systematically guide and help you in doing your task correctly.


55

Lesson 2.1 TYPES OF FURNITURE

Furniture makes ones place lively and attractive. Chairs, sofas, tables, beds, curtains, pictures, telephone and other home décor makes our home and even offices more suitable for living and working.

The kind and types of texture, form and color of furniture and fixtures depend upon the personality of the person.

Types of Furniture

1. Free standing can be moved or arranged relatively. Accumulates dust,

dirt, behind, above and beneath it.

2. Built – in It is removable which can be moved from one area into

another. Wardrobes and kitchen includes in these type

3. Fitted Includes items like shelves and headboards. Use of

alcoves and recesses ensures good use of space.

4. Cantilevered supported or only one end can be quite effective from a

design perspective.

5. Upholstered Sofas, armchairs are in this type. Suitability of fabric

needs to be considered, as does ease of cleaning and maintenance.

6. Antique Usually very expensive, can be impractical, risky and

difficult to replace and repairs often need to be carried out by a specialist


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Below are some of the common examples of furniture, fixtures and fittings

Furniture

Fixtures and Fittings

Principles to follow when arranging furniture

Furniture should be arranged for convenience, comfort and attractiveness. The economy of space, beauty, unity, use, variety, balance and individuality are some of the essential rules that everyone should consider for proper arrangement.

a. Spacing – Avoid using too large and heavy furniture across a

corner and in small room instead small pieces like chair and table may be placed in a corner for interest and good design.

b. Beauty – Arrange the furniture in a more interesting style where there is a center of interest. Television, radioand eye – catching display could be put into center to attract family members and even visitors.

- Armchair - coffee table

- easy chair - dining chair

- bed - dining table - television cabinet

- bedside table - dressing table - wardrobe

- Air conditioning - pictures - bathtub

- carpets - locks - lavatory

- CCTV - signs - fire alarms

- doors - taps and faucets - towel racks

- lightening fixtures - telephone - toilet roll holder


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c. Unity – Furniture of the same kind should be grouped together and furniture used for certain activity should be grouped together. In bedroom, the clothes, closets and the dresser should be near each other. Group furniture of similar heights together.

d. Variety – Different kinds of furniture may be grouped together

according to its function. If they will be used together. A small piece of furniture may be placed across a corner. Large pieces should be parallel to the wall.

e. Balance or restfulness- Two sides of a center of interest in an

arrangement should be equal and interesting. Three small pieces can balance one large piece.

f. Individuality- Furniture arrangements reflect the personality of

the one living in the home and style it according to our taste.


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A. CLASSIFICATION

Direction: Below are furniture, fixtures and furnishings which are found in a house. Write letter A if it is furniture, B for fixtures and C for fittings. Write answer in your notebook.

B. HOME VISITATION

Direction: Visit the house of your relatives or friends and request to see the different areas of the house. Then be able to list down different types of furniture, fixtures and fittings found in the house. Also observe which principle in furniture arrangement has been applied. Write your observation in an index card (5 x 8) and request the signatures of the owner.

_________ _1. Armchair _________ 6. Beds

__________ 2. Carpets __________ 7. Doors

___________3. Bathtub __________ 8. Coffee table

___________4. Dining table __________ 9. Telephone

___________5. Fire alarms __________10. Television

cabinet


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Lesson 2.2 FURNITURE CARE AND MAINTENANCE

Furniture’s and fixtures are important part of the interior decoration of the home. Knowledge of care and maintenance of the furnishings will help dealing its value, form and texture. One needs to learn the techniques and procedures in handling furniture and fixtures so we can maintain and store it’s quality and beauty. One should purchase materials and supplies such as vacuum cleaner, brushes, buckets, rags, and cleaning solutions that will help daily cleaning activity.

Below are some guides for successful care and maintenance for furniture and fixtures:

1. Use cleaning solution for a better and shiner results to

furniture’s. 2. Wipe and dust all corners, inner and outer parts of the furniture

using a clean cloth such us old diapers, terry towels, cotton knitwear or flannel.

3. Apply glass cleaner in cleaning glass furniture for shinier results. 4. Use a clean cloth to wipe different types of fixtures but may use

a cleaning solution to selected fixtures for a better results.

For upholstered furniture:

Use a vacuum cleaner to remove any loose dirt from the upholstered furniture. Vacuum it regularly.

Use a detergent mixture in cleaning but test in inconspicuous spot to avoid discoloration. Scrub the upholstery with the detergent mixture carefully.

For Wood furniture:

Use cleaning cloth to remove dust and loose dirt.

Use a wood cleaning solution to remove stains from the surface of the furniture.


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In general, the care and maintenance of the furnishings involve

shampooing every six months or as needed and vacuuming daily or once a week.


A. IDENTIFICATION

Direction: Below is a table with a given list of furnishings. Write correspondingly in Column B the cleaning technique and in column C the materials needed for each furniture and fixtures given.

No.

A

Furniture and fixtures

B

Cleaning technique

C

Materials needed

1 Sofa

2 Cabinets

3 Tables and chairs

4 Telephones

5 Computer


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B. CLASS DEMONSTRATION Direction: Group the class into five. Each group is provided with a type of furniture’s and fixtures. Each member of the group will demonstrate the cleaning procedures and techniques. After the activity, the group will assess their performance using the scoring rubrics below.

SCORING RUBRICS FOR CLASS DEMONSTRATION

Criteria Percentage

Proper application of the procedure in cleaning the

furniture and fixtures.

50 %

Proper application of the use of cleaning solutions

and materials

30 %

Appropriate and effective selection of cleaning tools

and materials

20 %

TOTAL 100 %


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Lesson 2.3

TYPES OF STAIN

Stains are colored patch or dirty marks that is difficult to remove. It is a normal problem that every household always encountered. Accumulated dirt and

neglect in care and maintenance are some major factors that contribute to this major household problem. Restoring the beauty and elegance takes time and patience, but the results can be enjoyed for years even for generations. Today there are lots of cleaning aids to restore the shine, texture, and form of the furnishings at home.

Below are three main types of stains with its degree and sources.

Types

Degree

Background

Sources

1. Protein stains

Easy

These are the easiest stain to remove by just completely rinsing in cold water with cool biological soak.

Food stains such as egg, milk, yogurt, and cheese sauce

2. Tannin (wet) stains

Moderate

These are direct liquid spills that respond well to hot water, but will set permanently if you use any kind of soap.

Alcohol, perfume, inks, melted ice, lollies, fruit juices, tea and coffee.

3. Greasy (dry) stains

Moderate

These are stains that are result from product with fats and oil that can be removed with hot water and detergent.

Adhesive, automotive oil, baby oil, candle wax, carpet glue


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4.Other stains

a. Combination stains

Difficult

Combination of two or more of types of stain. It can be group to Type A and Type B. Type A stains have protein, grease/ wax and dye elements; while Type B have grease, wax and dye elements.

Ballpoint ink, barbecue sauce, calamine lotion,

b. Dye stains

Difficult

These are stains found naturally in cherries and blueberries, and is added to other foodstuffs like mustard and blue ice-lollies.

c. Special stains

These are stains that do not fall any specific grouping such as scorch and chewing gum.

d. Organic stains

These are stains resulting from natural atmospheric conditions such as alkaline stains, mildew and tarnish.

e. Industrial stains

These are stains resulting from building or Do It Yourself work.

f. Chemical stains

These are stains result from chemical spills.

g. Lacquer stains

Difficult

These are stains that easily dry rapidly, so do not allow it to dry out to treat it easily.

h. Unknown stains

These are stains whose source cannot easily identified but can be recognized using sense of smell


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A.WORD HUNT Directions: Puzzle below contains different

types and sources of stains. Look for the five sources and be able to give its remedial methods. Put your answer on your notebook.

E K C A N D I E S L I S H E R

A N G R I N D E R N D I C B M

I I C B C X I T B G R A T U R

N F P O T S C U S P O N G T S

K E W B H V E L Y L A R D T S

U T U R N E R B O S T E R E U

U R T O Q M I L K T E E I R R

M S L I C M T O N G H G H M I

C B R O O M T E D S P O O J N

U K M E C O N O P E N E R Y G

P O B R P J E F F R E Y O O N

T I R T O M B L O O D O M N R


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Lesson 2.4

PROCEDURES AND TECHNIQUES OF STAIN REMOVALON FURNITURE

Stain removal is one of the difficult part of cleaning task. Rust, ink, bloods, butter, and oil are some of the common causes of this problem. Knowing the type of stains will effectively dissolve and thus remove the spots. In removing the stain, apply fewer chemicals rather than more. Repeating the process will be more effective rather than using a large amount to do the job faster

Stain Removal Chemical

Product

Content

Alcohol (rubbing) sopropyl alcohol

Ammonia Ammonium hydroxide

Carpet shampoo, carpet stain remover

Isopropyl alcohol

Color remover Sodium hydrosulphite

Nail varnish remover Acetone

Petroleum – based solvent and dry-cleaning fluid

Trichloroethylene (TCE), perchloethylene (PERC) (K), petroleum distillates

Rust remover Oxalic acid, hydrofluoric acid

Turpentine Terpene


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Stain Removal Natural Product

Alcohol

A very effective multi purpose, tough satin remover Ammonia

Solid as a liquid in bottles but is actually a gas, dilute in water for convenience.

Cigarette ash

Excellent ultra- light abrasive for removing alcohol stains from wooden furniture.

Milk

Effective soak for ballpoint ink, red juice and newsprint stains.

Rottenstone

Very fine abrasive powder that is used to polish lacquered or varnished surfaces after coarse rubbing with pumice stone.

Turpentine

Used as a thinner of oil paints, varnishes, and enamels turpentine (turps), which is good on difficult oil – based stains like asphalt and tar.

White vinegar

Natural, mild bleach that dissolves dirt and grease and acts as a water softener.


67

General Rules on Removing Stains

Physical and chemical methods are the two types of removing the stains.

Physical method is a process through absorption of water-based stains or through removal in friction.

Chemical method is the use and application of chemical solutions.

Physical Method (Absorption water based stains)

1. Wash hands and put on gloves 2. Use cloth or paper towel to absorb the liquid. 3. Always start from the outer edge of the stain and work

towards the middle; this prevents the spreading of the stain. 4. Dispose of the cloth or paper towel when the task is

completed. 5. After use, all tools and materials should be checked,

cleaned, and dried and returned to the storage area. 6. Remove gloves and wash hands

Physical Method (Friction removal water staining)

1. Wash hands and put on gloves 2. This involves scraping, brushing, rubbing, or scrubbing to

remove dried-on stains. 3. It is important to rub gently to avoid damage to the surface. 4. Always start from the outer edge of the stain and work

towards the middle. 5. After use, all tools and materials should be checked,

cleaned, and dried and returned to the storage area. 6. Remove gloves and wash hands. 7. Note: never rub the stain into the carpet / fabric 8. Should the friction method does not work use the chemical

method.


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Chemical Method

1. Wash hands and put on gloves 2. Prepare the cleaning solution in a well- ventilated area. 3. Poor a small amount of the chosen cleaning solution onto

the stain. 4. Allow the cleaning solution to have a contact time with the

stain. 5. Using a scraper and cloth, start from the outer edge of the

stain and work towards the middle until the stain is removed. 6. Dispose of the cloth when the task is completed. 7. After use, all tools and materials should be checked,

cleaned, dried and returned to the storage area. 8. Remove gloves and wash hands.

Do’s Don’ts

Treat the stain promptly

Test for colorfastness and damage before applying any solutions to the furniture

Read carefully proper care, maintenance and manual of instructions of the products

Start and choose the simplest method of removing the stains.

Store chemicals out of the reach of children and away from food products.

Do the work from outside of the stain inwards to prevent stains from spreading.

Don’t give up after one application

Don’t forget to rinse.

Don’t rub at liquid stain spots, as you will simply spread the stain further and might damage fibres.

Don’t use a colored cloth on stains. Use a clean white cloth or kitchen towels.

Don’t use solvents on inflammable stains like petrol and diesel.

Don’t mix products, especially bleach and ammonia.


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Some tips to remove stains on furniture and fixtures

1. Any food containing milk that spills on furniture surface should be wiped immediately. The effect of lactic acid on wood furniture’s will create stains. To remove the stains, dip your finger in liquid or paste wax or coconut oil. – or even moistened cigar ash and rub the solution over the damaged area. Then re-wax.

2. Items such as perfumes, medicines, beverages, or other alcohol-

based products leave rings or spots that can cause damage. Treat them with the same method use for milk or cream stains.

3. Watermarks or rings spots on furniture surface can be treated

with a non-linty cloth moistened with coconut oil. Use a clean cloth to wipe the affected area immediately, at times, be remedied by placing a clean, thick blotter over the ring and pressing it with an iron (not too hot) until the ring disappears.

4. Candle drippings and marks left on furniture can be removed by

hardening the dripped candle wax by holding an ice cube in it a few seconds. Crumble off as much wax as possible with your fingers then gently scrape with a dull, plastic spatula. Rub briskly with cloth saturated with liquid wax, then wipe dry with a clean cloth.

5. Oil stains caused by butter, salad dressing, cream and the like

can be remove by placing a white blotter soaked in lighter fluid over the spot and let it dry. Repeat the process several times if the stains bleach it with an application of hydrogen peroxide (not the antiseptic kind but the commercial solution) to which a drop or two of ammonia has been added.

6. If acid marks appear due to spilled fruit juices or spots from

alcohol, it is advisable to sand the area gently with fine sandpaper. Then rub with the shine putty (tin oxide) using a damp, soft cloth.

7. After the stains have been removed, protect the furniture;

especially marble by applying furniture wax, which makes furniture shiny.


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Review of Lesson 2.4 A. ESSAY

Direction: Discuss briefly the physical and chemical method of removing stains on furniture and fixtures. Put your answer on your notebook.

B. CLASS DEMONSTRATION

Direction. Divide the class into five groups. Choose a group leader and check the type of furniture assigned to your group. Work on removing the stains seen on the furniture. Lists down the procedures and technique applied in removing the stains including cleaning agent and materials. Make a group report and submit to your teacher. Scoring rubrics is provided to assess the performance of the group.

______________________________________________________________________________________________________________________________________________________________________________ ____________________________

_____________________________________________________________________________________________________________________________________________________________________________ ____________________________

Removing of stains and spots

Physical method Chemical method


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SCORING RUBRICS ON REMOVING STAINS

30%

Highly Skilled (30-29)

Skilled (28-27)

Moderately Skilled

(26-25)

Unskilled (24-23)

No attempt (22-21)

Proper and

effective use of tools,

equipment, and

materials






30% (30-29) (28-27)

(26-25) (24-23) (22-21)

Work

Application Procedure






25% (25-24) (23-22)

(21-20) (19-18) (17-16)

Safety and security

work habits






15% (15-14) (13-12) (11-10) (9-8) (7-6)

Speed/Time





No work at all


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Post Test A. MULTPLE CHOICE

Direction. Read the statement carefully and write the letter that best describes the statement. Put your answer in your answer sheet.

1. Type of floor that is durable, versatile and not easily pierced.

a. hard floor c. vinyl b. soft floor d. terra cotta

2. Type of floor which is durable, lightweight, easy to clean, and

has anti bacterial properties. a. bamboo floor c. linoleum b. concrete d. marble

3. Mixture of sand and cement with gravel, broken stone and other

elements. a. ceramic c. linoleum b. concrete d. terra cotta

4. Similar to linoleum but it is more durable and highly resistant to

moisture. a. rubber flooring c. wood floors b. pebble washout d. vinyl

5. Floor surface texture developed through intense heat treated

with sealer and very porous. a. bush hammered c. sawn b. flamed d. tumbled

6. Major consideration for successful flooring

a. spacing c. surface texture b. styles d. versatility

7. The function of white scouring pads in cleaning

a. cleaning painted surfaces b. cleaning glass mirrors c. cleaning marble and porcelain d. all of the above


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8. The process which includes clearing, stripping, sealing and finishing surfaces.

a. bed making c. washing b. floor cleaning d. sweeping

9. The process that uses a lightly wet mop to clear the floor with

dirt and soil. a. damp mopping c. floor stripping b. dust mopping d. plain polishing

10. Floor cleaning process which involves elimination of embedded dirt, oil and old layers in the floor.

a. finishing c. sealing b. maintaining d. stripping

11. Removing dirt and trash from floor using sweeper and trash.

a. Shampooing c. spray buffing b. Sweeping d. vacuuming

12. The process of elimination of embedded dirt on floors using a

vacuum cleaner. a. extraction c. spray buffing b. plain polishing d. vacuuming

13. Cleaning equipment used for dry foam shampooing of carpets.

a. carpet extractor c. floor polisher c. carpet sweeper d. vacuum cleaner

14. Equipment for cleaning and dusting the floor.

a. cleaning cloth c. mop b. dustpan d. scrubbing pads

15. The removable furniture that can be moved from one area to

another. a. antique c. cantilevered b. built – in d. upholstered

16. Classification of sofas and chairs in furniture selection.

a. cantilevered c. free standing b. Fitted d. upholstered


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17. Below are examples of fixtures and fittings except one: a. air condition c. wardrobe b. doors d. telephone

18. One of the principles to follow when arranging furniture.

a. budget c. time b. color d. unity

19. Easiest stain to remove by just completely rinsing in cold water

with cool biological soak. a. Greasy stains c. Protein stains b. Organic stains d. Tannin stains

20. These are stains that do not fall into any specific grouping such

as scorch and chewing gum. . a. Combination stains c. Organic stains b. Dye stains d. Special stains

Congratulations! You successfully demonstrated tasks and responsibilities prepared for you in the previous four sets of sessions. It’s time for you to answer

Post Assessment that will evaluate you further. Let’s begin!


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QUARTER II Learning Outcome 3

Make Up Beds and Cots

Objectives: At the end of the lesson, the learner is expected to: a. Classify linens according to types and functions b. Perform make up beds and cots as per standard operating

procedures c. Demonstrate proper cleaning of beds and cots.

This lesson with the learning competencies make up beds and

cots discusses and give the learners on the classification of linens according to its types and functions

Linen replenishment and maintenance techniques, vacuuming mattresses, and centering and mitering according to standard operating procedures are also demonstrated


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Pre- test: Let’s See What You Know A. MULTPLE CHOICE

Direction. Read the statement carefully and write the letter that best describes the statement. Put your answer in your answer sheet.

1. A rectangular piece of cloth or linen cotton used to cover a

mattress a. apron c. blanket b. bed sheets d. pillow

2. Table linen used for wiping the mouth and fingers while eating. a. blanket c. handkerchief b. dish towel d. napkin

3. Protective table pad usually made of paper, plastic or cloth for

restaurants and household use: a. apron c. napkin b. handkerchief d. placemat

4. An elastic running around the edge that helps keep it flat upon

the mattress. a. blanket c. fitted sheets b. comforter d. flat sheets

5. The following are procedures in cleaning the toilet bowl except

one: a. Flush the toilet bowl b. Clean the toilet seat and cover c. Wet the surface d. Flush again

6. These are hair product used to remove oils, dirt, dandruff, and

other contaminant particles in the hair. a. hair conditioner c. shampoo b. hot oil d. soap

7. Oral hygiene instrument used to clean teeth and gums

a. mouthwash c. toothpaste b. tissue paper d. toothbrush


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8. Millennium Goal in sanitation that refers to management of human faces at household level

a. environmental sanitation c. improved sanitation b. food sanitation d. on – site sanitation

9. Hygienic means of promoting health through prevention of

human contact with the hazards of waste a. Disposal c. segregation b. Sanitation d. washing

10. Leaves, flower, twigs, branches, and stems are classified as:

a. compostable waste c. residual waste b. recyclable waste d. special waste

11. Refers to solid waste materials that are non compostable and

non recyclable. a. compostable waste c. recyclable waste b. residual waste d. special waste

12. Waste disposal management that lessen household trashes and avoid unnecessary packaging of products.

a. recover c. reduce b. recycling d. re –use

13. Practices that will bring down the amount of trash we dispose by

avoiding the amount of unnecessary packaging of the products and reducing its waste toxicity


14. Mandate of Republic Act 9003 is otherwise known as:

a. Clean Air Act b. Ecological Solid Waste Management Act of 200 c. Modernization Act d. Clean and Green Program

15. Center of the house where meal is prepared.

a. bedroom c. living room b. dining room d. kitchen


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16. Type of kitchen cookware that is lightweight, attractive and less expensive.

a. aluminum c. stainless b. ceramic d. teflon

17. Kitchen hand tools used to remove the outer skin or peel of fruits

and vegetables a. baster c. peller b. knife d. spatula

18. Stainless steel sieve used to strain foods

a. colander c. sauce pan b. sieve d. streamer

19. Thermally insulated chamber used for heating, baking or drying

of a substance a. blender c. oven b. griller d. streamer

20. Tall and semi wide pot with straight sides used for cooking and

storing soup stocks a. sauce pan c. streamer b. stauce pot d. stockpot


79

Lesson 3.1 TYPES OF LINEN

The term linens is used to describe any woven or knitted

bath, bed, or kitchen textile such as sheets, towels and table clothes. This is true even if the fabric that makes up the item is not linen. The name is derived from an earlier time when all of these textiles were commonly made with linen. So when using the term linens what a person means depends on textiles or bed, bath and kitchen accessories. Today cotton has replaced te linen used in these activities.

Linen is a fabric that is made from flax and fibers and not

from cotton. The main difference in types of linen fabric comes from the length of the fiber used. Short tow fibers result in a coarser fabric and long line fibers result in a more refined cloth.

Cotton that is made to resemble the wide and course

weave of linen is called madapolam. However, if one asks to see the linen at the store, he or she will be shown different types of table coverings, bed coverings and bathroom textiles. Table coverings often come in sets and include the tablecloth, napkins and placemats. Table runners that are placed down the center of a table are also considered linen under table coverings.

Like tablecloths, bed linens come in sets as well. These

sets often include the fitted and flat sheets, shams, pillowcases, bed skirts and comforter. Duvet covers that are removable are a less traditional item belonging to the bed coverings category. The last category is the textiles that one utilizes in the bathroom. Towels are the largest item in this category that includes bath towels and body sheets. Hand towels and wash clothes round out this category completing a standard bathroom linen set.

Cleaning household linens is done as appropriate to the

type of cloth. Household linens are most likely to have stains from organic sources such as food, blood, and soil. If the linens are made of natural fibres such as linen or cotton, the cloth will need to be rinsed as soon as possible in cold water to prevent


80

the stain from becoming permanent. Stains from red wine, or red or purple berries and fruit are an exception and must be washed in boiling water, yet despite this, these stains may be impossible to remove.

Regular washing of household linens should be done in hot water for hygienic reasons, to destroy bacteria left on the linens from frequent use. Linen and cotton that are white may also become yellow over time, but this is eliminated by bleaching, either with liquid bleach, or by the traditional method of hanging the linens in the sun to let the sunlight bleach out the discoloration.

Household linens are stored near the area where they are used, when possible, for convenience. Otherwise, bed and kitchen and dining linens may be stored together in a linen closet or cupboard. There are many methods of folding linens for storage. For formal occasions, table linens may be ironed before use. Traditionally, table linens could be starced while ironing, to decrease wrinkling and retain a smooth, pristine appearance.

http://en.wikipedia.org/wiki/Bacteria

http://en.wikipedia.org/wiki/Bleach


81


A. FILL IN THE BOX

Directions: Analyze the question carefully and fill up the corresponding box to form the correct types of linen

that is being asked.

1. Is an outer protective garment that covers primarily the front of the body. It may be worn for hygienic reasons as well as in order to protect clothes from wear and tear.

2. A piece of absorbent fabric or paper used for drying or wiping faces.

3. A piece of cloth intended to block or obscure light, or drafts, or water in the case of a shower curtain.

3. A rectangle of cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded sometimes in intricate designs and shape.

5. Is a rectangular piece of cloth or linen cotton used to cover a mattress.

http://en.wikipedia.org/wiki/Personal_protective_equipment

http://en.wikipedia.org/wiki/Absorption_(chemistry)

http://en.wikipedia.org/wiki/Cloth

http://en.wikipedia.org/wiki/Paper


http://en.wikipedia.org/wiki/Light

http://en.wikipedia.org/wiki/Water

http://en.wikipedia.org/wiki/Shower_curtain


http://en.wikipedia.org/wiki/Rectangle


http://en.wikipedia.org/wiki/Mattress


82

Lesson 3.2

PROCESS IN MAKE UP BEDS AND COTS

The first thing that most of the people indulge in after waking up is been made properly making up the bed. A room looks untidy unless until the bed has

Beddings include:

Fitted sheets - a sheet tailored to form pocket for a mattress with

elastic edges. The edge may also contain a drawstring to secure the sheet more firmly and to be used only as bottom sheet.

Flat sheets

- is not fitted but should ideally match the color of the fitted sheet which is spread evenly across the bed, with the finished side facing down.

Comforter

- a thick bed covering that is filled with a soft light material


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Blanket - a large piece of woolen or similar material used as a

bed covering or other covering for warmth.

Pillows - a rectangular cloth bag stuffed with feathers, foam

rubber, or other soft materials, used to support the head when lying down.

Pillow slip and pillow case

- a linen that protects the pillows

Bed pad - is a large pad for supporting the body, used as or on a

bed. May consist of a quilted or similarly fastened case, usually of heavy cloth, that contains hair, straw, cotton, foam rubber, etc.; a framework of metal springs; or they may be inflatable.

Bed Making Procedure – Traditional method

1. Stand at the head side of the bed. 2. Put the bed pad on top of the bed mattress evenly. 3. Put the bottom or first sheet on top of the bed mattress enough to

cover the head side of the mattress. 4. Tuck in the sheet at the head side of the bed and meter the two

corners. 5. Put the bed sheet up to the edge of the head side of the bed at the

wrong side position. 6. Put the blanket on top of the second bed sheet 8” to 10” distance

from the head toward the foot of the bed. 7. Put the third bed sheet on top of the blanket enough to cover the

entire bed. Insert or fold the sheet under the blanket with 8” or 10” distance and fold the second sheet on top of the third bed sheet.

8. Tuck in all the linens at the other side and miter all linens at the corners at the foot side of the bed and insert the remaining side towards the head.

9. Put the pillow with pillowslip and case on top of the bed facing the wall.

10. Put the bed cover on top of the bed enough to cover the entire bed.


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Duvet - Bed Making Procedure

1. Stand at the head side of the bed 2. Put on the bed pad on top of the bed evenly. 3. Put on the first bed sheet on top of the bed. 4. Tuck in the sheet at the head side of the bed and mitre the sheet

of all the corners of the bed. 5. Put the pillow with pillowcase at the head side facing the wall. 6. Put the duvet cover on top of the bed evenly

Bed Stripping Procedure

1. Check the bed properly first if there are items found. 2. Loosen the sides and corners of the bed properly 3. Shake each linen for possible lost found items and damages if

any. 4. Roll all the bed sheets correctly. 5. Put the soiled linens on the basket for laundry.


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A. FILL IN THE BLANKS

Direction. Fill the missing word/words to make the statement complete for bed making procedure.

Start the bed making procedure by standing at the head side of

the bed. Put the (1) ____________ on top of the (2) __________

evenly. Put the bottom or (3) ________ on top of the bed mattress.

Tuck in the sheet at the head of the bed and (4) __________

two corners. Put the bed sheet up to the edge of the head side of

the bed at the (5) ____________.

B. VIDEO PRESENTATION

Direction. With your partner undergo the steps by steps procedures in bed make up. Using cellphone document it as requirement to check whether your work is accurate and effective. Be able to share and explain your work in the class.


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SCORING RUBRIC FOR BED MAKE – UP

Dimension

Highly Skilled

5

Skilled

4

Moderately Skilled

3

Unskilled

2

No Attempt

1

Use of tools, equipment, and

materials

Appropriate selection, preparation, and use of materials and tools/ equipment all the time

Appropriate selection, preparation, and use of materials and tools/ equipment most of the time

Appropriate selection, preparation, and use of materials and tools/ equipment sometimes

Never selects, prepares, and uses materials and tools/ equipment

No attempt to use tools/ equipment

Application

of procedure

Systematic application of procedures all the time without supervision

Systematic application of procedures all the time with minimum supervision

Systematic application of procedures sometimes with constant supervision

Never follows systematic application of procedures without supervision

No attempt to apply procedures to project

Safety/ Work habits

Highly self-motivated and observes all safety precautions at all times

Highly self-motivated and observes most safety precautions most of the time

Highly self-motivated and observes sometimes some safety precautions

Needs to be motivated and does not observe all safety precautions

No motivation and totally disregards precaution

Speed/ Time

Work finished ahead of time

Work finished, meets deadline

Work finished close to deadline

Work finished way beyond deadline

No concept of time


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Lesson 3.3

PROPER CLEANING AND MAINTENANCE OF

BEDS AND COTS

A mattress can begin smelling stale after years or even just months of use, especially in a home with moisture problems, smokers or pets that sleep on the beds. Even without contributing factors, people spend countless hours in bed. In time the surface will require cleaning and freshening no matter the situation. Fabric absorbs all sorts of bad odors including perspiration. The bedding can start out fresh and clean, and the bed can still smell bad because of the mattress. It is easy to freshen the material, and without spending a lot of money on special cleaning supplies or products that might not work. Use these easy ways to freshen your bed instead of trying to hide bad odors. They are natural alternatives to costly professional services and potentially harmful chemical products that are not necessary.

Tips for Using a Vacuum to Clean a Mattress

Vacuuming a mattress is an excellent way to save money and prolong the quality of your bed. However, this method doesn't work forever. A mattress must be replaced every eight or nine years to ensure that it is not a health risk to those sleeping on it.

Before attempting to freshen a mattress, it is important to remove dust and accompanying mites. Use a handheld vacuum or an attachment to thoroughly cover every square inch including the sides. If it is a reversible mattress, flip it over and vacuum the other side as well. Starting with a clean surface is essential when trying to remove or neutralize odors. If necessary, clean it using a method that is recommended by the manufacturer. It must be dry before taking the next step.


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Here are some tips using a vacuum cleaner to prolong the life of your mattress and sleep cleaner.

Use baking soda Baking soda pulls out moisture and bacteria from the mattress

and is extremely handy when vacuuming. Using a wire sieve or colander, lightly dust the entire surface of your mattress and then vacuum it off. Add the essential oil of your liking if you want to add a scent.

Find a mattress friendly attachment Many vacuum brands offer an upholstery attachment meant to

clean furniture without damaging the material. This is a must for vacuum cleaning a mattress because it is both effective and safe on the surface.

Remove the soda too quickly Let the baking soda sit on the surface of your mattress for a few

hours to obtain the best results. If you vacuum it off too early, it doesn't have a chance to properly remove bacteria and trapped moisture.

Forget the other side

It's important to sprinkle baking soda and vacuum both sides of your mattress, not just the one you're sleeping on. If you only clean one side, mites living below eventually make their way back into your sleeping quarters up top. Dedicate a day of on and off work to properly ensure that your mattress as it should be.

Vacuum it often

Vacuum the mattress at least once a month, and freshen it as needed. Also, air it out in between bedding changes. If possible, open the bedroom windows while it is airing out. It will continually smell fresh and clean, and it will seem far more comfortable and more inviting than ever.


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IDENTIFICATION

Directions: Identify the word/s that is being asked. Write your answer in a separate sheet of paper. 1. A fabric case filled with deformable or resilient material, used

for sleeping on. 2. A tool used to dust an entire mattress with baking soda. 3. One who usually suggest the best method on how to clean a

particular type of mattress. 4. An excellent way to save money and prolong the quality of

the bed. 5. First to remove in cleaning the mattress.

Great job! You did well in identifying types of linens together with the steps, principles and standards applied on it. Now for sure

you’re ready to face next task of learning. Do it well!


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Learning Outcome 4 Clean bathroom

Objectives: At the end of the lesson, the learner is expected to 1. Show cleaning of bathroom and toilet accessories according to

prescribed procedures. 2. Classify bathroom supplies according to types and functions 3. Perform maintenance and storage of cleaning tools and

supplies according to prescribed procedures. 4. Explain the concepts of sanitation and sanitizers. 5. Perform waste disposal and management.

This lesson with the learning competencies clean toilet and bathroom discusses and gives learners effective procedures in performing bathroom cleaning following standard operating procedures.

Concept of sanitation and waste management are also discuss

that provides learners an effective management of waste that helps to keep and maintain our environment clean and green.


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Lesson 4.1

PROCEDURES AND TECHNIQUES IN CLEANING THE BATHROOM AND TOILET ACCESSORIES

A clean and presentable bathroom reflects one’s personality and provides an inviting advertisement to the visitors indicating that members of the family were doing a great job.

Below are steps in cleaning the bathroom amenities

Floor cleaning (Dry cleaning method)

Apply detergent or all purpose cleaner to the floor

Scrub the floor using hand brush.

Rinse it with sponge

Rinse it with damp cloth

Dry the floor using dry clean cloth

Wall cleaning (Dry cleaning method)

Apply all purpose cleaner

Rinse the surface using sponge

Rinse the surface using damp cloth

Dry and polish the surface using dry cleaning cloth


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Cleaning the toilet Bowl (Dry cleaning method)

Switch on/ turn on the light

Flush the toilet bowl

Pore the toilet bowl cleaner to the entire bowl

Leave the toilet bowl chemical to soak (at least 2 minutes)

Clean toilet bowl using the toilet brush

Flush again

Clean toilet seat and cover

Clean outside part of the bowl

Dry and polish bowl

Close toilet bowl cover

Window edge and sill cleaning

Half fill a bucket with warm water and detergent

With a damp cloth, start at the top of the window sash and wipe the frame clean of any spoilage.

Apply a wet cloth to the tip of the window and wash the glass in a side-to-side motion to the base of the window, making sure to the edges and corners.

Using the squeegee, start at the top and work downwards, wiping the squeegee blade after each stroke.

With a clean lint free cloth or chamois, dry the corners etc.

Wipe the excess water from the sill.

Sinks and faucets

For stainless steel sinks, clean it with a sponge dipped in hot, sudsy water or wipe off with a soft cloth and window cleaner.

To polish, rub with a cut lemon or a cloth dampened with lemon juice. For porcelain sinks, clean regularly with a non-abrasive household cleaner or with baking soda sprinkled or a damp sponge.

If your white sink is stained, fill with a solution of 3 tablespoons of bleach per gallon of water. Soak for an hour and rinse off.

Then for faucets, spray all purpose cleaner on a dry cloth and give the faucets a quick swipe. Or rub with a little baking soda on a slightly damp cloth. Don’t use any steel wool or abrasive cleaner.


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Bathtub, lavatory

Thoroughly clean the bath with warm water and a scouring powder

Baths should be cleaned with a chlorine base scouring powder.

Pay attention to plug hole each time the bath is cleaned.

After cleaning with scouring powder rinse with warm water.

Wipe down taps and fittings with all purpose cleaner and wipe dry.

Wipe down the outside of the bath with warm water and detergent.

Urinal

Wash urinals with warm water and detergent, using powder cleanser. Scrub any deposits off, paying particular attention to edges and corners.

Persistent stains can be removed with a non-corrosive acid. Observe safety precaution when using chemicals; always wear (PPE) Personal Protective Equipment.

Shower curtains and blinds cleaning

Curtains, blinds and drapes should be vacuumed, then wiped down with a moist, soft cloth.

Always start at the top and work down.

Solution for cleaning blinds should not contain strong detergents. Cloth should not be wet or these conditions could stain the blind.

Always use fresh cleaning solution and replace if it becomes soiled.

Rinse cleaning cloth regularly

Bathroom and toilet accessories

Dust all sides of frame using clean soft cloth

Take a clean cloth, dampened with window cleaning solution and wipe the entire glass surface of the pictures/ mirrors; from top to bottom procedure

Dry the glass surface with a clean dry cloth until the glass cleaner is removed

Check for any damages if there is any fix it right away.


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Spray bottle method showed as the best way of cleaning the bathrooms; were a sufficient amount of disinfectant solution could be sprayed on to the bathroom fixtures and surfaces and be allowed to remain for a period of maximum disinfection.

Daily uses of bowl cleaners were not recommended as they were acid and need to be handled carefully by an expert. It was more cost effective and safer to use a disinfectant detergent to clean toilet on a daily basis, saving the bowl cleaners for use on mineral deposits only. Cleaning and flushing of toilet bowl has been observed as the best way to keep the microbes’ level to the minimum. In general to clean the toilet, let the doors and handles both sides dip with warm water and detergent. Toilet paper, liquid soap and paper towel should be replaced as needed. Then finally damp mop the floor when leaving with warm water and detergent.


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A. SEQUENCING

Direction. Arrange the following cleaning procedures of bathroom walls and toilet in sequence by using the numeric value accordingly,1 as first step, 2 as second and so forth. Put your answer in your quiz notebook.

_______a. Scrub the floor using hand brush

_______b. Dry the floor using dry clean cloth

_______c. Apply detergent or all purpose cleaner to the floor

_______d. Rinse it with damp cloth

_______e. Rinse it with sponge

________a. Flush the toilet bowl

________b. Leave the toilet bowl chemical

________c. Pour the toilet bowl cleaner to the entire bowl

________d. Switch on turn on the light

________e. Clean the toilet bowl using toilet bowl brush

________f. Clean outside part of the bowl

________g. Clean toilet seat and cover

________h. Dry and polish bowl

________i. Close toilet bowl cover

________j. Flush again

CLEANING THE TOILET FLOOR

CLEANING THE TOILET BOWL

WALLS


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B. CLEANING DEMONSTRATIONS

Direction. Below are the four common procedures in cleaning the bathroom. Demonstrate the task according to standard procedures in cleaning the bathroom. Proper documentation is needed in this activity. Use the Scoring rubrics below as basis for your evaluation.


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SCORING RUBRICS ON CLEANING DEMONSTRATIONS

30%

Highly Skilled (30-29)

Skilled (28-27)

Moderately Skilled

(26-25)

Unskilled (24-23)

No attempt (22-21)

Proper and effective use of tools, equipment, and materials






30% (30-29) (28-27)

(26-25) (24-23) (22-21)

Work Application Procedure






25% (25-24) (23-22)

(21-20) (19-18) (17-16)

Safety and security work habits






15% (15-14) (13-12) (11-10) (9-8) (7-6)

Speed/Time





No work at all


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Lesson 4.2

TYPES OF BATHROOM SUPPLIES

Bathroom supplies and paraphernalia are essential

items we needed every day to maintain one’s cleanliness and good hygiene

Every bathroom requires several supplies and accessories. Items that can be used for the skin, hair and for different parts of the body. A complete and well – stocked bathroom is both functional and sanitary. They can be classified as cleaning, sanitizing and for personal hygiene purposes.

The following are some of the common supplies and accessories we used with its specific functions.

Types Function Picture

Basic Grooming supplies

Toothpaste

Is a paste or gel dentrifice used with a toothbrush as an accessory to clean and maintain the aesthetic and health, which is primarily used to promote oral hygiene.

Shampoo

Is a hair care product used for the removal of oils, dirt, skin particles, dandruff, environmental pollutants and other contaminant particles that gradually build up in hair. The goal is to remove unwanted build-up without stripping out so much sebum as to make hair unmanageable.


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Toothbrush

Is an oral hygiene instrument used to clean the teeth and gums that consists of a head of tightly clustered bristles mounted on a handle which facilitates the cleansing of hard – to –reach areas of the mouth

Deodorants

Are substances applied to the body to affect body odor caused by bacterial growth and the smell associated with bacterial breakdown of perspiration in armpits, feet

Liquid Soap Soap in a liquid form

Body Soap

Shower gel or shower cream, also known as body wash, is the general term for liquid soap, which is used for cleaning the body. Almost all commercial shower gels have a pleasing scent and do not contain any saponified oil, instead being products of petroleum.


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Bar Soap Soap in Bar form

Toilet Paper

Is a lightweight paper or, light crepe paper which are made from recycled

paper pulp.

Optional grooming products

Hair Conditioner

Is a hair care product that changes the texture and appearance of hair

Body Lotion

Is a low to medium viscosity tropical preparation intended for application to unbroken skin.

Mouthwash

Is a chemotherapeutic agent used as an effective home care system by the patient to enhance oral hygiene. It kills the bacterial plaque causing cavities, gingivitis and bad breath because of its fluoride content.


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Floss

Flossing removes residue in between teeth that brushing alone can’t always remove. Floss at least once a day to clean better between teeth.

Facial Wash

Usually a water based herbal preparation such as an infusion used to rinse the delicate skin of the face

Facial Moisturizer

complex mixtures of chemical agents specially designed to make the external layers of the skin (epidermis) softer and more pliable

Body Scrub

an exfoliating cosmetic preparation, applied to the body to cleanse the skin. Type of beauty treatment in which the skin is cleaned and exfoliated.

Bathroom Accessories

http://en.wikipedia.org/wiki/Skin

http://en.wikipedia.org/wiki/Epidermis_(skin)


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Soap Dispenser Contain and dispense liquid soap

Soap Holder

Holds bar soap and prevents soap residue from staining the counter top.

Toothbrush Holder

Holds toothpaste upright for sanitary drying after use, which can either be free standing or attach to the wall near the sink

Small towel rack Keeps wet towels off to the floor and prevents mildew


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Plastic or fabric shower curtain

Prevents water from dripping on the floor during a shower and adds a decorative touch to the room.

Small waste basket

Is both sanitary and convenient where soiled linens will be stored.


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A. IDENTIFICATION

Direction. Give the use / function of the different bathroom supplies. Put your answer on a sheet of paper.

B. RESEARCH

Direction. Surf the Internet and look for some of the pointers in selecting a bathroom supplies. Be able to present and explain your research in front of the class. Rubrics below will be basis for evaluation.

No.

Item

Use/ Function

1. Soap

2 Deodorant

3 Toothpaste

4 Conditioner

5 Shampoo

Criteria

Percentage

Content

50 %

Validity

30 %

Delivery

20 %


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Lesson 4.3

MAINTENANCE AND STORAGE OF BATHROOM CLEANING TOOLS AND MATERIALS

Bathroom is the where we store all sorts of stuff as it’s a mostly wet and humid space. It is the place that there should be an application of cleaning, organizing and decorating process since it is one of the most traffic area inside the house.

Proper cleaning and maintenance of the area with its tools, materials, and supplies should be properly used and store to maintain its effectivity.

Here are some tips in handling and maintaining bathroom

cleaning tools, materials and supplies: Check and secure the tools and materials before use. Use tools and materials for their intended purpose

accurately. Keep them clean and dry all the time Have a specific place for everything.

Below are additional tips in organizing and storing bathroom basics: Cleaning Kit

Place all your cleaning supplies and sponges in a plastic bin that you can store in your under sink cabinets, or easily tote anywhere.

Furnishing

Put an accessory drawer that can hold face towels, soaps and

other articles. Have a plate of potpourri nearby to keep things fresh and more

presentable


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Linens

Put stock linens and tissue rolls in the bathroom. Moisture will seep into your linens, making them susceptible to mildew. Tissue might end up moist or, worst, wet.

Toiletries

Use unorthodox objects to organize your toiletries like peppershaker for cotton bolls and sushi dish or ready made triangular shelving for soaps shampoos and perfumes.

Make it strictly – toiletries – only space. Clutter builds when the counter doubles as dresser or vanity table.

Towels

Keep the towels in the bathroom making it sure that its not near the shower or the sink.

Aside from towel racks and bins, you may store them in wine baskets. Make sure they are plastic-coated as must can put stain to the towels.


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Review Lesson 4.3

A. IDENTIFIED TRUE OR FALSE Direction: Write the word TRUE if the statement is correct and

FALSE if it is not correct. Write your answer in your notebook. 1.) Bathroom is considered as the most traffic area inside the house. 2.) Use tools and materials for an intended purpose accurately. 3.) Keep tools and materials after use clean and wet all the time. 4.) Store cleaning tools, supplies and materials that is easily reach of children. 5.) Handle and use tools and materials with extra care and attention. B. ENUMERATION Direction: Enumerate and discuss at least one extra tip in organizing and storing bathroom basics below.

Bathroom Basics Tip Discussion

1.) Furnishings

2.) Linens

3.) Cleaning Kit

4.) Toiletries

5.) Towels


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Scoring Rubrics for Discussion

Criteria Percentage

Content 5 %

Organization 2.5 %

Creativity 2.5 %

Total 10 %


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Lesson 4.4 CONCEPTS OF SANITATION AND SANITIZER

Sanitation is the hygienic means of promoting health

through prevention of human contact with the hazards of wastes through proper garbage collection and wastewater disposal.

Effective application of sanitizing procedures is one of the primary reasons to destroy the harm caused by different types of bacteria which is easily transfer from one person into another. Prevention can be used through engineering solutions, simple technologies, or even by personal hygiene practices. Sanitation is applied to a wide range of subjects such as: 1. Improved sanitation

- refers to management of human faces at household level, which is one of the Millennium Development Goal (MDG) in sanitation.

2. On-site sanitation

- latrines and septic tanks are samples where the collection and treatment of waste is done and it is deposited.


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3. Food sanitation - hygienic measures to ensure food safety.

4. Environmental sanitation - the control of environmental factors that form links in disease transmission, which includes solid waste management, water and wastewater treatment and noise and pollution control.

5. Ecological sanitation

- an approach that tries to emulate nature through recycling nutrients and water from human and animal wastes in a hygienically safe manner.

Hand sanitizer or otherwise known as hand antiseptic is a supplement or alternative to hand washing with soap and water. It is more effective solution than soap and water for hand hygiene because of its active ingredients such as isopropanol, ethanol, or providone – iodine.

Hand sanitizer can be:

1. Consumer alcohol based hand sanitizers – also known as health care hand alcohol which are antiseptic products that can be in a form of liquid, foam, and easy flowing gel formulations that is used to avoid transmission of pathogens. It has 60% to 85% level of alcohol.

2. Alcohol- rub sanitizers – asanitizer that can kill 99.9 % of

the bacteria in one minute. It contains at least 70 % of alcohol, which is mainly ethyl alcohol.

In using hand sanitizer be sure to follow some tips below for effective results

1. Apply enough amount of sanitizer to the palm of one hand 2. Rub hands together 3. Rub the product over all surfaces of hands and fingers until

hands are dry.


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Some of the common activities needed for washing hands or sanitizing:

Before and after preparing food Eating Treating wounds or giving medicine Touching a sick or injured person Inserting or removing contact lenses Using the toilet Changing the diaper Touching an animal Blowing your nose, coughing or sneezing into your hand.


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A. MATCHING TYPE Direction. Match the item in Column A with those in Column B. Write your answer in your

notebook.

B. ONE MINUTE ESSAY

Direction: Make a short paragraph in a half sheet of paper giving the importance of sanitation and hand washing in our everyday lives. Rubrics below will be basis for evaluation.

A

B

1. Hygienic means of promoting health through

prevention of human contact with the hazards of waste.

2. Known as hand antiseptic which is an alternative to hand washing with soap and water.

3. Hygiene measures to ensure food safety

4. Health care hand alcohol that are antiseptic

products that can be liquid, foam or flowing gel.

5. Sanitation that includes solid waste management

a. Food sanitation

b. Environmental sanitation

c. Sanitation

d. Hand sanitizer

e. Consumer alcohol based hand sanitizer

SCORING RUBRICS FOR ESSAY

Criteria

Percentage

Content

5 %

Delivery

2.5 %

Creativity

2.5 %

TOTAL

10 %


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Lesson 4.5

WASTE DISPOSAL

A Solid Waste which are the discarded household, commercial waste non-hazardous institutional and industrial waste, street sweeping, construction debris, agricultural waste and the non-hazardous and non-toxic solid waste are the main concerns of reduction. Republic Act 9003 or the Ecological Solid Waste Management Act of 2000, which was signed into law on January 26, 2001, was considered a broad –based and comprehensive approach to solid waste management. Ecological Solid Waste Management refers to the systematic administration of activities, which provide for segregation for segregation at source, segregated transportation, storage, transfer processing, treatment and disposal of solid waste and all other waste management activities which do not harm the environment.


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Classifications of Solid Wastes

COMPOSTABLE WASTES. are biodegradable wastes such as food waste, garden waste and animal waste. They undergo biological degradation under controlled conditions and can be turned into compost (soil conditioner or organic fertilizer) by mixing them with soil, water, air and biological additives/activators (optional)

It includes:

Leaves Flowers Twigs Branches Stems Seeds Fruit and vegetable peelings Leftover foods Soft shells

Sample pictures of compostable waste such as leaves, flowers and twigs

RESIDUAL WASTES are solid waste materials that are non-compostable and non-recyclable. They should be ecologically managed through the use of Alternative Technologies or disposed through an ecologically sound disposal facility.

It includes:

Ceramics

Candy wrappers/sachets

Sanitary napkins

Disposable diapers

Worn-out rugs

Cartons, which contain a plastic lining usually, used for milk and juice containers.

Other soiled materials and recycle

Sample pictures of residual waste such

as candy wrappers, ceramics

RECYCLABLE WASTES.

refers to any waste material retrieved from the waste stream and free from contamination that can still be converted into suitable beneficial use. These may be transformed into new products in such a manner that the original product may lose

It includes:

Papers

Plastics

Metal/Aluminum

Glass


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Waste Analysis and Characterization Survey (WACS) Asian Development Bank, 2003

their identity Sample pictures of recyclable waste such as items / products made of papers and plastics

SPECIAL WASTES

refer to household

hazardous wastes

It includes:

Consumer electronics, which are worn out broken and other discarded items such as radios, stereos, and TV sets

Household batteries

Paints

Thinners

Spray canisters

Oil

White Goods, which refer to large worn-out or broken household appliances such as stoves, refrigerators, dishwashers, clothes washers and dryers

Tires Sample pictures of special waste such as paints, thinners and other chemicals

Sample pictures of special waste such as paints, thinners and other chemicals


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Reduce

Recover

Recycle

Reuse

The 3 R’s of Solid Waste Management

The R’s, which stands for Reduce, Reuse and Recycle will bring down the amount of trash, we make. It is possible to limit the things that we use that will bring out waste by simply avoiding using it and instead think of something that will help our mother environment.

Reduce refers to practices that will bring down the amount of trash we dispose by avoiding the amount of unnecessary packaging of the products and reducing the waste toxicity. Reuse is by considering reusable products. Bags, containers and other items can be used a second time. Borrow, rent or share items used infrequently to maintain and repair durable products are some ways of doing this process. Recycling process of recovering and converting materials that can be used as raw materials to produce another new products.


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Approaches to Ecological Solid Waste Management

Segregation of wastes at source. All the members of the household must be informed how to segregate wastes into compostable, residual, recyclable and special or hazardous wastes.

There must be a separate container for each type of waste. Segregate recyclables must be properly cleaned before storing them n their respective container.

The use of special collection schedules and/ or separate trucks or

haulers must be required for specific types of wastes.

Recyclable waste materials should be taken to the Materials Recovery Facility (MRF) in every barangay or cluster of barangay where they received, sorted processed and stored efficiently and in an environmentally sound manner. Compostable wastes on the other hand, should be composted either in the backyard or the community-composting site. Hazardous wastes are further screened and sent to appropriate hazardous waste treatment plants.

The residual wastes or the non-recyclable and non-compostable

wastes shall be transferred to a long-term storage or disposal facility of sanitary landfill.

(By National Solid Waste Management Commission)


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A. IDENTIFICATION Direction. Identify the following term that is being asked. Write the correct word/term in your answer sheet

1. Refers to all discarded household, commercial waste non-hazardous institutional and industrial waste, street sweeping, construction debris, agricultural waste and the non-hazardous and non-toxic waste.

2. Is the systematic administration of activities which provide for segregation at source, segregated transportation, storage, transfer processing, treatment and disposal of solid waste and all other waste management activities which do not harm the environment.

3. Are solid waste materials that are non-compostable and non-recyclable?

4. Refers to household hazardous wastes.

5. Are waste materials that retrieved from the waste stream and free from contamination that can still be converted into suitable beneficial use?

B. NEWS REPORT Direction. Observe and interview people in your community about environmental situation, then write news about it. Use the following guide questions for your write up and put it in a bond paper for submission.

1. What is the present environmental situation of your community?

2. What are the present environmental programs and projects that your

barangay established in your community?


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3. How the people in your community do responds to the barangay projects concerning the environment?

4. What are the future plans and projects of the barangay that will greatly help to solve and totally eradicate environmental problem in your community?

Amazing! You performed your task with prescribed standard. This time prove that you can also perform Cleaning and Maintaining

Kitchen fixtures and equipment effectively. Begin it confidently!


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Learning Outcome 5: Clean Kitchen

Objectives:

At the end of the lesson, the learner is expected to: 1. Explain the types of kitchen appliance and fixture

2. Perform cleaning, care, and maintenance of kitchen appliance and fixtures in accordance with relevant safety procedures

This lesson with the learning competencies clean kitchen discusses and gives learners understanding of the procedures and techniques in cleaning a kitchen.

Performing cleaning, care and maintenance of kitchen appliance

and fixtures are also presented to help every household maintain the quality and effectivity of each furniture and fixtures.


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Lesson 5.1

TYPES OF KITCHEN APPLIANCE AND

FIXTURE

The kitchen is considered the center of the house, a place where the meal of the family is prepared. It is the main area for cooking which is expected to be the cleanest and most sanitary place in the entire house. It is typically equipped with different kitchen appliance and fixtures. A home appliance used in preparing foods such stove, microwave oven, refrigerators, blenders and the like are some of common we can observed. Many households have all of these electric and non-electric appliance and fixtures to perform daily cooking activity.

http://en.wikipedia.org/wiki/Kitchen_stove


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The following are classifications and specific lists of appliance and fixture 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.

STAINLESS STEELis 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.

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 IRONis 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.


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TEFLONis 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 RUBBERare 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.

MEASURING TOOLS

Measuring Spoon – is a spoon-shaped kitchen utensil, varying in size from a dash to 1 tablespoon or 15 milliliter measures that are used to hold specific amount of both dry and liquid ingredients. Measuring spoons are available in a variety of sizes and materials. The

smallest sets of spoons measure a smidgen, a

pinch, and a dash.

Measuring Cup- or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards.

http://en.wikipedia.org/wiki/Volume

http://en.wikipedia.org/wiki/Cooking

http://en.wikipedia.org/wiki/Millilitre

http://en.wikipedia.org/wiki/Fluid_ounce


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SMALL TOOLS AND HANDTOOLS Wire Whips/ Whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.

Spatula used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift foods. It is used to turn or lift foods on broilers, griddles and grills.

Peller-is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel thus peeling certain vegetables, frequently potatoes, and fruits such as apples, pears, et cetera.

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 arealso convenient for buttering the tops of breads and baked goods after they come out of the oven.

Cans, bottles, cartoons opener use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.

http://en.wikipedia.org/wiki/Cooking_utensil

http://en.wikipedia.org/wiki/List_of_food_preparation_utensils

http://en.wikipedia.org/wiki/List_of_food_preparation_utensils

http://en.wikipedia.org/wiki/Ingredients

http://en.wiktionary.org/wiki/whisk

http://en.wiktionary.org/wiki/whipping

http://en.wikipedia.org/wiki/Peel_(fruit)

http://en.wikipedia.org/wiki/Vegetable

http://en.wikipedia.org/wiki/Potato

http://en.wikipedia.org/wiki/Fruit

http://en.wikipedia.org/wiki/Apple

http://en.wikipedia.org/wiki/Pear


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Kitchen Fork – used to taste doneness of braised meats and vegetables, steady item being carved and to lift food for carving.

Knife - is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle.

Garlic Press -is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.

Spoon, Serving spoon and tongs – spoon are used to scoop food for and for tasting. 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. Wooden spoon is usually used for baking

Soup Ladle - is used for serving soup or stews, but can also used for gravy, dessert sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews

Cutting/chopping boards- is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes.

http://en.wikipedia.org/wiki/Blade

http://en.wikipedia.org/wiki/Wood

http://en.wikipedia.org/wiki/Plastic


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SIEVES AND STRAINERS

Drum sieve – is a nylon, tinned or stainless steel screen stretched in wood or aluminum frame used for sifting or pureeing.

Colander - is a stainless steel sieve used to strain foods. Is a bowl-shaped kitchen utensil with holes in it, used for draining food such as pasta or rice. The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.

.

PANS, POTS AND MOLDS Stockpot - is a tall and semi-wide pot with straight sides used for cooking and storing soup stocks. A stock pot is traditionally used to make stock (cooking) or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.

Staucepot - is similar to but smaller that a stockpot with two loop handles.

http://en.wikipedia.org/wiki/Stock_(cooking)

http://en.wikipedia.org/wiki/Broth


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Saucepan – is a pan with a slightly flared sides and a single long handle. It has vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle.

Omelette or crepe pan - is a very shallow skillet with very short sloping sides

Steamer- is a set of stacked pots within a perforated bottom in the upper pot over a large pot over a large pot filled with boiling and simmering water that allows steam to rise to cook food on top.

OVEN PANS AND POTS

Baking and roasting pan – is a rectangular pan

used for baking and roasting.

Sheet pan – is a shallow rectangular pan also used for baking. Sheet pans baking trays or baking sheets are flat, rectangular metal pans used in an oven. They are often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, and swiss rolls.

http://en.wikipedia.org/wiki/Simmer

http://en.wikipedia.org/wiki/Boiling

http://en.wikipedia.org/wiki/Oven

http://en.wikipedia.org/wiki/Baking

http://en.wikipedia.org/wiki/Bread_roll

http://en.wikipedia.org/wiki/Pastry

http://en.wikipedia.org/wiki/Cookie

http://en.wikipedia.org/wiki/Sheet_cake

http://en.wikipedia.org/wiki/Swiss_roll


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EQUIPMENT

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.

Oven-is a thermally insulated chamber used for the heating, baking or drying of a substance. It is most commonly used for cooking. Kilns and furnaces are special-purpose ovens.

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.

Blender Turbo Broiler Griller Steamer Coffee Maker Electric Mixer

http://en.wikipedia.org/wiki/Heating

http://en.wikipedia.org/wiki/Baking

http://en.wikipedia.org/wiki/Cooking

http://en.wikipedia.org/wiki/Kiln


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Microwave Oven - 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 oven


A. NAME IT!

Direction. Study the table below. Name the given tools and equipment in Column B and its appropriate uses and functions in column B.

A B C

TOOLS/EQUIPMENT

Name of

Tools/Equipment

Uses of

Tools/Equipment


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B. DEMONSTRATION ON PROPER USE OF TOOLS

Direction. The class will be divided into group according to the number of students. The activity is to demonstrate proper use of tools presented. After the activity the group will assess their performance using the scoring rubrics provided by the teacher below.

SCORING RUBRICS ON PROPER USE OF TOOLS

Demonstrated correctly and appropriately the 5 kitchen tools and equipment.

100

Demonstrated correctly and appropriately the 4 kitchen tools and equipment

90

Demonstrated correctly and appropriately the 3 kitchen tools and equipment

85

Demonstrated correctly and appropriately the 2 -1 kitchen tools and equipment

80

Did not demonstrate correctly and appropriately any of the kitchen tools and equipment

70


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Lesson 5.2

CLEANING CARE AND MAINTENANCE OF KITCHEN APPLIANCES AND FIXTURES

Kitchen tools and utensils are often costly that’s why proper use and storage of it should be one of top considerations so quality and used will be maintained.

1. Kitchen Appliances

Store away any kitchen appliance that you don’t regularly use

on the top shelf of cupboards.

2. Knives and utensils

A simple metal rod above the sink is a most convenient place to

hang kitchen whatnots like utensils and spice bottles. Ideally,

knives must be kept separate from spoons and forks to make

serving and table setting easy. Instead of the usual block, try a

knife drawer instead.

3. Plats and bowls

Organize plates, bowls, and saucers according to color so you

have no problem coordinating when you set the table.

4. Pots and pans

Make most of precious space by hanging a pan rack from the

ceiling to store your collection of saucepans and skillets. Fit a

towel rack on the shelf door and suspend the lids from them.

Their handles will keep them from sliding down

5. Silverware

Silverware must be kept in compartmentalized areas. If you

don’t want to spend on modular kitchen accessories, use pen

and pencil trays readily available in bookstores. Or line your

drawers with felt cloth, then glue the same fabric into the custom

– cut pieces of cardboard. Fit these into your drawer to create

compartments for your silver ware. The soft fabric will help

preserve the silver.


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Cleaning and maintenance of Dishes: A. Cookware –

Cast Iron – Season pan properly before using. Coat new pan

with vegetable shortening inside and out. Place in a 300 degree

F oven for an hour, remove and wipe off any liquefied

shortening. Never submerge in water. After use, rinse and towel

dry.

Copper – these delicate pans scratch and dent easily. Hang

them to store. Keep them shiny, use a paste made from water,

salt and flour. Tower dry to avoid water spots.

Stainless Steel or Aluminum – wait for pan to cool before

washing. The cool temperature hitting your pans hot surface can

cause it to warp.

B. Chinaware

Don’t use abrasive materials when washing chinaware.

Reach for the sponge. Wash off stains with hot water and

an all purpose detergent. Tea or coffee stained china will

reclaim its pristine white color when scrubbed with little

baking soda or toothpaste.

C.) Glassware

a little vinegar mixed in with warm, soapy water can help

get your glasses gleaming. Wipe dry right after rinsing to

avoid water spots. For cleaning coffee and tea stains on

cups, cut a calamansi in two, dip one half baking soda

and apply on cup stains.

D.) Silverware

Store silverware in a thick box. Don’t wrap them up cloth,

plastic or paper; wrapping seals in moisture and may

cause tarnishing. Don’t throw forks and knives into the

sink to avoid scratches. Never stack utensils one on top

of another. place them side by side.


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E. Wood

Wipe off stains with a damp cloth. Avoid pilling dishes

atop wooden pieces. Don’t place hot items atop to avoid

chips and burns.

Cleaning and Maintenance of some Kitchen Appliances: Freezer

It’s time to defrost ice collects on the top and sides to more that ¼ inch.

To speed up defrosting in a non-frost-free freeze, alternate tow pans of

boiling water in the compartment. While on pan is melting ice in the

freezer, the other can be reheated on the stove. Put an old towel on

the bottom of the freezer to absorb water as the ice melts.

Clean freezers with a solution of 2 tablespoons baking soda mixed with

one quarter. Dry thoroughly before replacing food, and wipe off any

moisture on freezer packages before putting them back inside.

Line the floor of the freezer with aluminum foil. (Don’t cover any

openings.) it keeps ice cube trays and spills from sticking to the bottom

If your freezer has an unpleasant smell, remove everything and put a

cup of dry coffee grounds inside. Close the door and leave it overnight.

If the odor isn’t gone by morning, repeat with fresh coffee grounds.

Microwave Oven

wipe spills as soon as they happen to prevent them from hardening.

Wash regularly with mild detergent and water, then rinse and wipe dry

with a clean soft cloth.

If spots are dried on, fill a microwave – safe cup halfway with water

and boil for 2 to 3 minutes on high. Let the cup sit in the oven for 8

minutes. Then wipe off steam loosen stain and dry.

Get rid of odors by wiping the interior with a solution of 1-tablesppon

baking soda and 1 cup water. Rinse and dry. Never use abrasive pads

or powders on the oven

A burned microwave smell can be neutralized by combining 1-cup

water, the grated peel and juice of a lemon and several whole cloves in

a 2-cup microwave glass bowl. Run the microwave on high for about 3

minutes, then let sit until cool.


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Refrigerator

Before cleaning, turn the refrigerator control to off and unplug the electric cord.

Wash interior with a solution of 2 tablespoon of baking soda to one-quart warm water. Rub hard-to-clean spots with dry baking soda. Rinse and wipe dry.

To ward off mildew, wipe the inside with plain white vinegar.

Wash removable selves and glass parts in a warm detergent solution, then rinse. Never use hot water on any plastic parts; it can cause cracking.

Rinse ice cube trays with plain warm water. Hot water or cleanser may make cubes sticks.

Clean the outside of the fridge with a mild soap and water solution or all-purpose cleaner, and don’t forget to give the rubber door gasket a thorough scrub.

Line the vegetable bin with a single layer of paper towels. They absorb excess moisture and speed clean up.

Put leftovers in clear plastic containers and date them. Keep the oldest items closets to the front so you’ll remember to use them up quickly.

Put mustards, pickles and other condiments you don’t use all that often in a turntable-it prevents them from getting pushed back and lost. A quick turn will show you what you have.

Stove/Range

Remove grates (if your stove has them) and control knob. Soak in a dishpan full of hot soapy water.

Clean drip pans in the dishwasher. To loosen burnt-on-food, spray with all-purpose cleaner and let sit for 30 minutes.

Wipe off the range top with an all-purpose degreaser or according to manufacturer’s instruction. Clean round the knob holes with a toothbrush dipped in cleaner.

Keep the exterior clean by wiping with a mild solution of table spoon dishwashing detergent in 1 gallon of water or an all-purpose glass and surface cleaner.

If something spills in the oven, sprinkle some salt on it after the oven is turned off. Once the oven cools, lift the mixture out with a spatula and wipe with a damp sponge.


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Cleaning and Maintenance of some Kitchen Furnishings: Cabinet

Wipe smudges or spots with a household cleaner as soon as they

appear. Use a cotton swab or toothbrush dipped in cleaning

solution to get in the narrow areas around the edge of the handle.

Line cabinet shelves and drawers for fast clean up. Use washable

paper, old vinyl placemats or even leftover vinyl floor tiles. You can

simply wash off little spills. Plastic lids from coffee cans make

excellent drip catchers for bottles of honey, olive oil or syrup.

Faucet Foibles

Clean with soapy water or commercial glass cleaner. Rinse and

wipe dry with a paper towel or soft cloth to make it shine.

Get rid of dirt under the edge and behind the faucet with an old

toothbrush sprayed with cleaner.

Sink

Porcelain sink. To get rid of stains, fill the sink with lukewarm water

and add 4 tablespoons chlorine bleach. Let stand an hour or two.

Rinse. Be sure that the area is well ventilated.

Stainless steel sink. Clean with a sponge dipped in hot, sudsy water.

To give it extra sparkle, wipe occasionally with glass cleaner or distilled

white vinegar.


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A. LIST IT DOWN! Direction. Below are some of the kitchen appliances commonly found in household. List down briefly in your notebook at least five proper care and maintenance of each kitchen appliances.

Microwave Oven

Refrigerator

Coffee Maker

Blender

Electric Mixer .

Stove


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B.ROLE PLAYING

Direction. The class willl be divided into 5 groups. Then each group with their own bring tools and equipment will prepare a short skit demonstrating the proper use of kitchen utensils. Criteria below will be the basis of evaluation for your group performance.

SCORING RUBRICS FOR ROLE PLAYING

100

Demonstrated all tools and materials correctly

All members are cooperative and motivated

Finished the presentation ahead or on time

95

Demonstrated tools and materials with one mistake

Members quite focused; motivated to do well; cooperative and supportive most of the time

Finished the presentation on time.

90

Demonstrated tools and materials with two mistakes

Members are off task; quite motivated and cooperative some of the time.

Finished the work close to given time.

85

Demonstrated tools and materials with three mistakes

Often off-task; very little effort; highly uncooperative with others


70

No work at all


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Post Test

A. MULTPLE CHOICE Direction. Read the statement carefully and write the letter that

best describes the statement. Write your answer in your answer sheet.

1. A rectangular piece of cloth or linen cotton used to cover a

mattress a. apron c. blanket b. bed sheets d. pillow

2. Table linen used for wiping the mouth and fingers while

eating. a. blanket c. handkerchief b. dish towel d. napkin

3. Protective table pad usually made of paper, plastic or cloth

for restaurants and household use: a. apron c. napkin b. handkerchief d. placemat

4. An elastic running around the edge that helps keep it flat

upon the mattress. a. blanket c. fitted sheets c. comforter d. flat sheets

5. The following are procedures in cleaning the toilet bowl

except one: a. Flush the toilet bowl b. Clean the toilet seat and cover c. Wet the surface d. Flush again


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6. These are hair product used to remove oils, dirt, dandruff, and other contaminant particles in the hair.

a. hair conditioner c. shampoo b. hot oil d. soap

7. Oral hygiene instrument used to clean teeth and gums

a. mouthwash c. toothpaste b. tissue paper d. toothbrush

8. Millennium Goal in sanitation that refers to management of

human faces at household level. a. environmental sanitation c. improved sanitation b. food sanitation d. on – site sanitation

9. Hygienic means of promoting health through prevention of human contact with the hazards of waste

a. disposal c. segregation b. sanitation d. washing

10. Leaves, flower, twigs, branches, and stems are classified as:

a. compostable waste c. residual waste c. recyclable waste d. special waste

11. Refers to solid waste materials that are non compostable

and non recyclable. a. compostable waste c. recyclable waste b. residual waste d. special waste

12. Refers to the process of recovering and converting materials that can be used as raw materials to produce another new products.


13. Waste disposal management that lessen household trashes

and avoid unnecessary packaging of products. a. recover c. reduce b. recycling d. re –use


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14. Mandate of Republic Act 9003 is otherwise known as: a. Clean Air Act b. Ecological Solid Waste Management Act of 2000 c. Modernization Act d. Clean and Green Program

15. Center of the house where meal is prepared.

a. bedroom c. living room b. dining room d. kitchen

16. Type of kitchen cookware that is lightweight, attractive and

less expensive. a. aluminum c. stainless b. ceramic d. teflon

17. Kitchen hand tools used to remove the outer skin or peel of

fruits and vegetables a. baster c. peller b. knife d. spatula

18. Stainless steel sieve used to strain foods

a. colander c. sauce pan b. sieve d. streamer

19. Thermally insulated chamber used for heating, baking or

drying of a substance a. blender c. oven b. griller d. streamer

20. Tall and semi wide pot with straight sides used for cooking

and storing soup stocks a. sauce pan c. streamer b. stauce pot d. stockpot

Congratulations!

You confidently finished Quarters 1 and 2 for Household Services Course. Let’s now move on to the next quarter that gives you learning on

linen and laundry. Good luck and enjoy.