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TLE LABORATORY MANUAL

SCHOOL I.D. NO.

404870
 Table of Contents

INTRODUCTION...............................................................................................................................................................3
A. What is TLE..............................................................................................................................................................3
B. What is the importance of TLE..................................................................................................................................3
C. What are the four areas of TLE..................................................................................................................................3
D. What is TLE Laboratory...........................................................................................................................................3
OBJECTIVES.....................................................................................................................................................................3
TYPES OF KITCHEN EQUIPMENT................................................................................................................................3
A. Baking Wares.............................................................................................................................................................3
B. Dishware.....................................................................................................................................................................4
C. Mixing It Up...............................................................................................................................................................4
D. Miscellanous Tools.....................................................................................................................................................4
E. Appliances...................................................................................................................................................................4
INVENTORY OF TOOLS AND EQUIPMENT................................................................................................................4
LABORATORY HOURS...................................................................................................................................................5
A. Opening......................................................................................................................................................................5
B. Closing........................................................................................................................................................................5
PROCEDURES...................................................................................................................................................................5
A. During the TLE Laboratory lesson.............................................................................................................................5
B. Leaving from the TLE Laboratory.............................................................................................................................6
RULES AND REGULATION IN TLE LABORATORY..................................................................................................5
SANITATION FOOD.........................................................................................................................................................6
KITCHEN SANITATION AND FOOD SAFETY GUIDELINES....................................................................................6
TLE LABORATORY SAFETY RULES (STUDENTS AND TEACHERS)....................................................................6
A. Baking anf Food Preparationl.....................................................................................................................................6
B. Sewing........................................................................................................................................................................6
C. General......................................................................................................................................................................6
SUPPORTING DOCUMENTS..........................................................................................................................................7

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 Technology and Livelihood Education Laboratory

I. INTRODUCTION
A. What is T.L.E.?
TLE is Technology and Livelihood Education. It is one of the learning areas of the Secondary
Education Curriculum used in Philippine secondary schools. As a subject in high school, its component areas
are: Home Economics, Agri-Fishery Arts, Industrial Arts, and Information and Communication Technology.

B. What is importance of T.L.E.?

"Importance of learning T.L.E. subject in one's life" Technology and livelihood education in the
global community this subject intend us student to provide us knowledge and develop our skills that will
transform our lives toward productive ends.

C. What are the 4 areas of T.L.E.?

It is composed of four (4) major livelihood component areas, namely, Home Economics (HE),
Agriculture and Fishery Arts (AFA), Industrial Arts (IA) and Information and Communication Technology
(ICT). Entrepreneurship is integrated in all areas in TLE and its components.

What is TLE Laboratory?

The ICHS TLE (Technology and Livelihood Education) Laboratory caters to the various needs of the
students on homeroom activities. It aims to provide the necessary materials and facilities to augment the
students’ knowledge and skills in their everyday lives such as cooking, construction, gardening, sewing,
painting, and such. The TLE room houses materials ranging from cooking utensils to sewing tools. It is
located at the first floor of the new building, just beside the St. Dominique Room.

II. OBJECTIVES
1. To develop critical thinking, self-reliance, independence, culture sensitivity and entrepreneurship in the
students by enhancing their skills on the different uses of technology and application of life skills.
2. To provide the effective and quality services that will further enhance the academic performance of the
students in their learning in TLE and be able to apply their understanding of learning concepts in real life
situations.
3. To provide efficient and effective leadership in the implementation of the TLE laboratory activities.
4. To acquire apparatus, equipment consumable and non-consumable materials to enrich TLE laboratory
activities.
5. To enrich the knowledge and skills of the students through various activities including off-campus tours.
6. To evaluate the general condition of TLE laboratory and continually improve a quality management
system in the TLE activities.

III. TYPES OF KITCHEN EQUIPMENT

Baking wares
Refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes. Each
having one common characteristic, which is they are all used to bake some type of sweet or savory foods in
the oven. Baking sheets are made of some type of metal but baking pans and dishes can be metal, ceramic or
glass, and now silicone is being used to produce some of these items also. Bakeware is available in many
materials, shapes, and sizes. Some of the items that are considered bakeware include: cookie sheets, cake
pans, jelly-roll pans, tube pans, loaf pans, muffin tins, bundt pans, brioche molds, springform pans, tart pans,
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pie plates, square and rectangular bakers, round and oval casseroles, ramekins, and pizza pans. There are
many items that are considered bakeware, some being very common to everyday use and some have very
special uses.

Dishware
A plate is a broad, mainly flat vessel on which food can be served. A plate can also be used for ceremonial or
decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant
material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion.

Mixing It Up
For whipping up a souffle, a salad dressing or just gravy, you'll want some mixing bowls to hold your
ingredients as you mix them. You will also want a wooden spoon and non-stick spatula. Buy some basic
measuring cups and measuring spoons as well.

Miscellaneous Tools
A few basics you might not think about, but whose absence will hinder you when trying to cook include can-
opener, colander, oven mitts and cutting boards. Other less essential items you may want to consider,
depending on what and how often you plan to cook include a bottle opener, corkscrew, thermometer,
grater, whisk, tongs, rolling pin, slotted spoon and vegetable brush.

Appliances
Assuming you already have the basic refrigerator and stove set-up covered, other kitchen appliances you
invest in depend on your tastes and what you eat. A few items to consider include: toaster, toaster oven,
microwave, blender, food processor, bread machine, rice cooker, and coffeemaker.

IV. INVENTORY OF TOOLS AND EQUIPMENT

INVENTORY OF TOOLS AND EQUIPMENT 2022-2023

The following are the tools, equipment and paraphernalia that are currently present in the Technology and Livelihood Education
(TLE) Laboratory.

NO. ITEM DESCRIPTION QUANTITY CONDITION

1 Fork Stainless, whose long 28 Good
handle.
2 Spoon Stainless and some of them 33 Good
has a little bit rust.
3 Rectangular Baking Tray Eurochef 2.9L Borosilicate 2 Good
Glass Large Rectangular
Baking Tray Casserole Dish
with Handles
4 Butcher Knife Have a long, curved blade 2 Good
with a sharp point at the
end.
5 Baking Sheet A flat, rectangular metal 1 Good
pan.
6 Glass Transparent hard substance. 24 Good
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 7 Mug Straight sides with a handle. 2 Good
8 Ceramic Plate A flat, round dish with a 8 Good
slightly raised edge.
9 Glass Plate 2mm thick, with a ground 12 Good
polished edges.
10 Bread Plate Flat small plates has a 15 Good
diameter of 6 inches.
11 Saucer Plate A small round plate that 5
curves up at the edges.
12 Melamine Plate Flower design and 8
lightweight
13 Salad Plate Small, about 7 inches in 10 Good
diameter.
14 Soup Bowl Color white, wider, round 2 Good
an uncovered top.
15 Aluminum Laddle Has a long handle Good
terminating in deep bowl.
16 Frying Laddle Made from stainless steel. Good
17 Pitcher 2 plastic with a color white 3 Good
and one glass with the color
brown.
18 Casserole Round shaped, deep with a 8 Good
lid.
19 Oven With a gas ranges. 1 Good
20 Convection Oven Small capacity. Semi Good
21 Sewing Machine An old type of sewing 1 Good
machine.

V. LABORATORY HOURS
Opening
1. Opens at 7:30 in the morning;
2. Follow the regular schedule of TLE classes; and
3. For special access for an important work, one has to refer the TLE laboratory in-
charge.
Closing
1. Closes at 5:00 in the afternoon;
2. Always locked when there is no TLE class;

VI. PROCEDURES
During the TLE Laboratory Lesson
1. Students line-up quietly upon entering the laboratory.
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 2. TLE teacher has to stand up at the door while students are entering.
3. Students engage in start-up procedures and directions given by the TLE teacher.
4. The teacher ensures that students’ belongings are properly secure in the proper place.
5. The teacher must see to it that the laboratory is given proper care and order.
Leaving from the TLE Laboratory
1. Students line-up, the first to enter is the last to exit.

VII. RULES AND REGULATIONS IN T.L.E. LABORATORY

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

VIII. SANITATION FOOD

1. Proper personal hygiene, including frequent hand and arm washing and covering cuts;
2. Proper cleaning and sanitizing of all food contact surface and utensils;
3. Good basic housekeeping and maintenance; and
4. Food storage for the proper time and safe temperatures.

IX. KITCHEN SANITATION AND FOOD SAFETY GUIDELINES

1. Do not allow smoking during cottage food operation.
2. Do not allow anyone with a contagious illness to work in the cottage food operation while ill.
3. Wash hands and exposed portions of arms before any food preparation or packaging.
4. Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs, especially
when preparing/packaging ready-to-eat foods.
5. Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use.
6. Ensure water used during the preparation of cottage food products meets potable drinking
water standards.
7. Keep all food preparation food and equipment storage areas free of rodents and insects.

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 8. Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept
for sale free from adulteration and spoilage.
9. Protect food from dirt, vermin, unnecessary handling droplet contamination, overhead leakage,
or other environmental sources of contamination.
10. Prevent cross contamination of foods and ingredients with raw animal products and
chemicals.

X. TLE LABORATORY SAFETY RULES (Students & Teachers)

BAKING AND FOOD PREPARATION

1. Always cut with an appropriate knife and away from your body.
2. Always use potholders when handling hot containers.
3. Immediately wipe up spills. Inform the instructor of any large spill and restrict area until it is
cleaned up.
4. Do not operate or connect electrical equipment when hands are wet or when standing on a
wet floor.
5. Be aware of at least two means of egress from the building.
6. Always turn pan handles to the back or side of the range to prevent spills when cooking on a
range.
7. Never leave an operating stove unattended.
8. Do not place flammable materials on or near stove tops.
9. Disconnect appliances by pulling out the plug properly.
10. Do not jerk the cord.
11. Immediately report any torn, cut or frayed cords to the instructor.

SEWING

1. Do not talk to or distract others when operating a sewing machine.

2. Always turn the iron off when not in use.
3. Only iron on a flameproof ironing board cover.
4. Remove anything not to be ironed from the board prior to using it.
5. Disconnect irons and other appliances by pulling out the plug properly. Do not jerk the cord.
Immediately report any torn, cut or frayed cords to the instructor.

GENERAL

1. No horseplay or misuse of equipment will be tolerated.

XI. SUPPORTING DOCUMENTS

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