YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
1
Lesson 1 1. 2. 3. 4.
Use and maintaining Kitchen Tools and Equipment
Utilize kitchen tools and equipment properly. Create kitchen lay-out Identify hazards and risk; and Control hazards and risks in the workplace.
A kitchen utensil is a hand-held, typically small tool or utensil that is used in the kitchen, for food-related functions. A cooking utensil is a utensil used in the kitchen for cooking. Other names for the same thing, or subsets thereof, derive from the word "ware", and describe kitchen utensils from a merchandising (and functional) point of view: kitchenware, wares for the kitchen; ovenware and bake ware, kitchen utensils that are for use inside ovens and for baking; cookware, merchandise used for cooking; and so forth. A partially overlapping category of tools is that of eating utensils, which are tools used for eating (c.f. the more general category of tableware). Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives and other cutting implements) can be used for both food preparations in a kitchen and as eating utensils when dining. Other cutlery such as forks and spoons are both kitchen and eating utensils. Other names used for various types of kitchen utensils, although not strictly denoting a utensil that is specific to the kitchen, are according to the materials they are made of, again using the "-ware" suffix, rather than their functions: earthenware, utensils made of clay; silverware, utensils (both kitchen and dining) made of silver; glassware, utensils (both kitchen and dining) made of glass; and so forth. These latter categorizations include utensils — made of glass, silver, clay, and so forth — that are not necessarily kitchen utensils.
An exhibit of a batteries de cuisine, from the beginning of the 20th century, at the MusĂŠe Cernuschi in Paris.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
2
Biodegradable plastic utensils made from bioplastic Food is essential for survival, health, and well being. Hence, proper food preparation is important to ensure quality & nutritious food. 1. What is food preparation? Food preparation – preparing foodstuffs for eating, this generally requires the selection, measurement and combining of ingredients in an ordered procedure to achieve a desired result. It includes but is not limited to cooking. What type of thing is food preparation? 1. Art – an art, one of the arts, is a creative endeavor or discipline. 2. Culinary art – art of preparing and cooking foods. 3. Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, energy, or both. List of food preparation utensils
Name
Alternative names
Purpose in food preparation
Design
Apple corer
To remove the core and pips from apples and similar fruits
Apple cutter
To cut apple and similar fruits easily while Cf. peeler simultaneously removing the core and pips.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
Image
3
Baster
Biscuit cutter
Biscuit press
—
Biscuit mould, Cookie cutter, Cookie mould
Cookie press
Used during cooking to cover meat in its own juices or with a sauce.
An implement resembling a simplepipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush.
Shaping biscuit dough
Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface.
A device for making pressed cookies such as spritzgebäck.
It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
4
different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons.
Blow torch
Blowtorch, blowlamp
Commonly used to create a hard layer of caramelized sugar in acrème brûlée.[2]
Milk watcher, Boil over Milk guard, preventer Pot minder
A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing Preventing liquids from bubbles from boiling over outside of the forming in liquids pot such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials.
Bottle opener
Twists the metal cap off of a bottle
Bowl
—
To hold food, including food that is ready to be served
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably,
5
and include wood, glass and ceramic materials.
Bread knife
—
To cut soft bread
Used in a microwave Browning Browning plate, oven to help turn food Browning bowl tray brown
Butter curler
Cake and pie server
Cheese knife
A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface.
—
Used to produce decorative butter shapes.
Cake shovel, pie cutter
To cut slices in pies or cakes, and then transfer to a plate or container
This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container.
Used to cut cheese.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
6
Essence of food preparation 1. Chef – a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. 2. Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. 3. Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlying culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Classifications of Kitchen equipments All kitchen equipments have been classified in various ways. I. Mechanical, Electrical and Gas Equipments 1. Mechanical appliances: Used for chopping, grinding, beating, peeling, cooking and serving utensils. 2. Electrical appliances: Electric Oven, Refrigerator, Mixer, Toaster, Hot plate, Heater, Electric kettle, hot food Cabinet etc. 3. Gas appliances: Gas stove, cooking Range and Oven. II. Essential and Luxury Equipments Another classification of kitchen equipments comprises of innumerable items from pots and pans to Refrigerators. These may be divided into (1) Essential and (2) Luxurious Equipments. The need for these equipments would differ with the size of the family, their activities, requirements and their financial capabilities. III. Major and Minor Equipments Kitchen equipments can also be classified as (1) Major and (2) Minor kitchen equipments. Major Kitchen Equipments 1. Stoves 2. Refrigerators YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
7
3. A Sink 4. A Table 5. A Cooker 6. A meat safe cupboard and Rack. 7. A Mixer-cum-Grinder 8. An Oven Minor Kitchen Equipments 1. Pots of various sizes 2. Pans of various types such as sauce pan, frying pan, baking pans and roasting pans. 3. Sets of Jugs 4. Sets of basins 5. Trays such as Cake tray, Vegetable tray etc. 6. Bowels for mixing food stuffs 7. Tins for storage 8. Measuring equipments- Print measure, ounce measure, measuring cups, tablespoons, tea spoon, weighing machine. 9. Boards- Chopping board, kneading board, pastry boards. 10. Rolling Pins- Sieves, juice extractor, lemon squeezer, Jelly mould, set of grinding stove. 11. Knives- Vegetable knife, egg slicer, doughnut cutter, Pastry cutter, Biscuit 12. Spoons and ladles- Tablespoon desert spoon for mixing, wooden spoons. 13. Tin openers and bottle opener, Cork screw. 14. Refuse Bin. 15. Cloths- Dish cloth, kitchen cloth, dusters roller towels, oven clothes. Cooking and Serving Equipments This category of equipments is classified according to the cooking and purpose. IV. Cooking Utensils 1. Pressure Cooker 2. Toaster 3. Coffee percolator 4. Idli steamer 5. Rice cooker 6. Milk boiler 7. Baking dishes 8. Non-stick utensils- pans of various types. 9. Cook and serve vessels. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
8
Serving Utensils 1. Glass wares 2. Silver wares 3. Plates of different sizes 4. Cups, bowels, saucers 5. Jugs 6. Teapot set 7. Different types of dishes 8. Knives, Forks and Spoons 9. Napkins 10. Table decoration etc. Cooking Utensils A baster is handy for returning some of the meat or poultry juices from the pan, back to the food. Basting brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked goods after they come out of the oven. Can, bottle, cartoon opener are use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. Colanders, also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta tin contents. Chopping Boards are wooden or plastic board where meats and vegetables can be cut. Dredgers are use it shake flour, salt, and pepper on meat, poultry, and fish. Double boiler is use when temperatures must be kept below boiling, such as for egg sauces, pudding, and to keep foods warm without overcooking. Emery board/sharpening steel is use to sharpen long knives. Flipper is use for tuning hamburgers and other food items. Funnels are use to fill jars, made of various sizes of stainless steel, aluminum, or of plastic. Garlic Press is a kitchen toll which is specifically designed for the purpose of pulping garlic for cooking. Graters are use to grate, shred, slice and separate foods such, as carrots, cabbage and cheese. Handy Poultry & Roasting Tools are used to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
9
Cost of Kitchen Equipments The cost of various kitchen equipments is influenced by certain factors: 1. on the size, weight and the make. 2. Geographical barrier- It is cheaper in the place of production. 3. Regional imbalances in demand lead to differences in the price of an item. 4. It is cheaper, if purchased from the wholesaler. Mechanical Appliances A large variety of mechanical appliances are used in the homes for cutting, chopping, peeling, grinding, beating juice extracting and so on. It ranges from a teaspoon, knives and crushers to pressure cookers and idle steamers. Today, modern technology has also made the availability of such appliances, built of different materials, which helps in operation, maintenance and durability of the product. Some of the popular mechanical appliances used in homes are discussed below: 1. Pressure Cooker Pressure Cooker is modern and most popular cooking equipment used in homes today. It works on the principle that steam is created and held within the pan, creating high pressure. This raises the temperature above the normal boiling point and shortens the cooking time. Structure Pressure Cookers are pans made of aluminums, cast or pressed and of stainless steel. They vary in size from 1.5 liters to 12 liters depending upon the manufacture. Apart from the heavy bottomed containers, it has a wooden handle, and a lid with a rubber gasket which firmly fits with the container. On the lid, there is the control weight, placed on the control pivot to check the escape of steam. Operation: 1. Foodstuff to be cooked should be put in the cooker and filled half, if liquids are being cooked, two-third in case solid materials are being cooked. 2. Fit the Rubber Gasket to the lid and close the cooker firmly, fitting the lid on. 3. Put the Cooker over the gas stove on high flame. 4. When a loud hiss is heard, start to time the cooker. Turn the flames down, to keep up a steady hiss. 5. Keep timing, according to the material being cooked. 6. When the required time is over, put off the flame. 7. Cool the cooker for some time, to let the steam pass off completely before opening.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
10
8. If you are in a hurry to open the cooker, you may put the cooker under the water tap for cooking it. 9. Finally, when the hissing sound dies down, put off the control weight and remove the lid carefully. Advantages 1. A pressure cooker can cook a variety of dishes as rice, kicker, Dalai, preparing pulses, vegetables, making jams and marmalades, preparing baby foods, sterilizing milk, bottles etc. 2. It can also cook many dishes at a time as in stacked containers, thereby saving time, energy and fuel. 3. A cooker takes comparatively much less times to cook than any other cm equipment. 4. The nutritive value of food stuffs in retained, as it is cooked in closed container . 5. Food cooked in a pressure cooker remains warm for sometime and this prevents re-heating of food. 6. Even, the need to stir frequently is eliminated. Care 1. The pressure cooker should be cleaned with warm soapy water after use. 2. The rubber gasket should be checked periodically for any cuts or damage should be hung dry after use. 3. To prevent any discoloration in the inside of the container a small piece of lime or tamarind may be kept in the cooker. 4. The weight valve should be checked regularly and occasionally cleaned by soaking it in Kerosene. 2. Sandwich Toaster A Sandwich toaster is very popular kitchen equipment in modern urban families of today. Delicious, stuffed sandwich can be prepared within a very short time without much strain. There are two types of sandwich toaster- a mechanical one, used on the stove and another, electrically operated one. A little oil, butter or fat is brushed to the insides of the toaster. Then the prepared sandwich is kept inside the toaster and closed. The mechanical toaster is then grilled over the flame till golden brown colour is obtained. 3. Milk Boiler A milk boiler is a double-walled vessel, where water is filled in the space beta the inner and outer vessels. Milk is poured into the inner vessel and cooked. The presence
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
11
of water in the outer part of the inner vessel prevents milk from over-heating or sticking to the bottom of the vessel. 4. Pots and Pans Pots and Pans are the most essential equipments used in the kitchen. They are made of different materials as aluminums, steel, iron, brass and copper. Recent technology has made the availability of non-stick cookware's, which reduced the consumption c and oils thereby contributing to less expenditure on it. Pots and Pans are available various sizes and used according to the amount of food to be cooked. It is cleaned hot soap water. 5. Grinding Stones Generally grinding stones of many varieties are used in India for grinding masalas preparing flours and batter for Idlis, dosa's and Vadas. They may be made from heavy, black or grey granite, lighter red sand stone or even marble. Now electrically operated grinding stones are available for both commercials and household use. Though, these may be a little expensive ones yet it relieves the strain of such chores. 6. Knives Knives of many varieties and sizes are available in the market. They may be made of steel, with plain or serrated edges and used for cutting vegetables, fruits, slicing breads or eggs and even spreading butter or jam. Out of which the palette knives are invaluable for many purposes, such as mixing pastry, cleaning round basins and removing cakes and buns from baking pans and in frying, to loosen the cooked food from the pan. Cleaning and care of knives are the easiest ones; they may be washed with hot soapy water, rinsed thoroughly and dried with a soft, neat cloth. Apart from such equipments, there are other minor kitchen equipments that are mechanically operated. They are food crusher, churns, scraper, peeler, mincer, boards, sieves, strainers, spoons and ladiles, squeezer, juice extractor, jugs, basins, bowels, trays etc. All these have to be cleaned immediately after use and stored properly. 7. Electrical Appliances With the development of technology, innumerable electrical kitchen appliances are now been used in modern homes. Starting from Refrigerator a two decades back 15 micro- ovens have become a common use in kitchens today. We shall be discussing about a few most popular, electrically operated kitchen appliances.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
12
Refrigerator Refrigerator is one of the most important and useful equipment of a kitchen. It is used for: 1. Preserving perishable food stuffs and maintaining their natural properties. This saves a lot of time and energy by preventing frequent shopping. 2. Supplying cold water, which is of great demand during summer season? 3. Enhancing the taste of certain foods such as milk, cold drinks and fruit juices. 4. Preventing food wastage as the surplus amount could be preserved properly for the next use. This indirectly saves a lot of time and energy, as it reduces the number of visits to the market. 5. Entertaining guests in a better way with less effort and money. Operation Principle Refrigerator works on the principle of cooling caused by evaporation. When a liquid evaporates, it absorbs heat and when it condenses back to liquid, it gives out heat. In a refrigerator, a liquid called as a refrigerant is made to circulate round it. The most widely used refrigerants are liquefied gases like ammonia ethyl chloride etc. As this liquid through the freezer, it is evaporated and absorbs heat from the food. This takes place in the evaporator the cooled pipes in the freezer. It then gets condensed into liquid, out heat absorbed at freezer, though the condenser coils at the back of the equipment circulation of the refrigerant is maintained by a motor- driven compressor, operated electricity. This cycle of evaporation and condensation goes on, keeping the food Structure The body or cabinet of the refrigerator is made up of steel, with a synthetic en finish. The inner lining is made up of fiber glass, which forms a good insulator. The too is well insulated and contains a rubber gasket, which runs down on the outer edge of the door to make it airtight. The freezer compartment and the ice trays are made anodized aluminums. Racks or shelves are made up of aluminum or are chromium in some refrigerator glass elf is found over the vegetable drawer. The knobs, chilltrays and crisper trays are made of light-weight plastic. The door may be closed by a mechanical lock or magnetically. Procedure of Use 1. The refrigerator should not be over filled. 2. The food materials should be arranged according to the priority of cooling. 3. Cover all foods well before you place them in the refrigerator. 4. Frequent opening of the door should be avoided. 5. Hot food should be cooled, before putting it in the refrigerator. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
13
6. Strong smelling foods should be wrapped and covered well to prevent their odor from affecting the other foods. 7. Do not touch the fridge with wet hands and bare foots as this may cause electric shocks. Maintenance of a Refrigerator 1. The Refrigerator should always be kept clean and dry. 2. The outside of the equipment can be wiped off as frequently as possible to dust and dirt. Similarly, the inside of it should be cleaned immediately, if any gets spilled, or moisture accumulates. 3. Regular defrosting may be carried out once a week or whenever required. So, advisable to have a thorough cleaning of the refrigerator inside and outside, this process. The inside may be washed with a warm solution of washing the outside of it may be washed with hot soapy water and rubbed with a soft 4. Furniture cream can be used to the outside, enamel part of the refrigerator to a good, glossy appearance. 8. Electric Mixer-cum-Grinder This equipment, popularly called as 'Mixis' is a boon to the housewife. It relieves the drudgery of the grinding stones, and other household chores. It performs a number of functions as blending, mixing, grinding, whipping, liquidising, grating, mincing meat etc. Now, a unique kneading attachment to the equipment makes it, a mixer cum a 'complete kitchen machine'. It is a motor-driven appliance, having a closed metal base. It can run for nearly half-an-hour non-stop. It is provided with stainless steel jars and a variety of blades to suit the nature of work to be performed. According to the type of manufacture, this equipment is provided with a single or more jars to be used for different type of work. Then there is switch/volume to control the speed of the motor as low, medium and high. Care and Cleaning The first care to be taken is to go through the instruction manual, before operation. All do's and don'ts should be strictly followed before, then and after using the equipment. However certain principles are to be followed for proper maintenance of the equipment: 1. The jar or the container should not be removed from the base while the motor is running. 2. The motor should not run continuously for a long time to make it over heated. 3. Operate at lower speed, and then increase the speed. 4. Suitable blade should be chosen for good results.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
14
5. The motor should not be over loaded with large amount or inadequate quantity of food stuffs. 6. The container should be cleaned with warm soapy water immediately after use. 7. The external surface of the appliance should be wiped dry with a damp cloth. The mixer should never be immersed in water for cleaning. 9. Heater Heaters or the electric stoves are the simplest of appliances and also one of the most hazardous. It consists of a China plate in a circular shape, provided with grooves which accommodate the heating element. The two terminals of the element are connected to supply line. The outer body of the stove is made of metal or asbestos and the heating element of nichrome wire. Care and Cleaning 1. For safe use, always attend to repair immediately. 2. Take care, not to spill any liquid on the element. 3. All the electric connections must be tight and insulated. 4. Clean stove after use 10. Ovens The electric ovens consist of heating units of light construction. There are unitsan upper and a lower unit. The upper unit contains two coils, while the lower contains a single coil. Both the units are used for heating the oven. The temperature controlled by a thermostat. The walls are so insulated that it prevents the transmission heat. Care and cleaning 1. The oven should not be wiped, when it is still hot. 2. Burnt food should be removed regularly. 3. Spilled food should be removed as soon as the oven has cooled down. 4. After every use, the entire oven has to be cleaned thoroughly. 11. Toasters Electric toasters have become quite popular in modern homes to provide quick toasted bread for a hurried breakfast. Usually toasters are available in two forms ordinary ones- where the slices are to be taken out when done and (b) the automatic or pop-up type, where the toasted slice is thrown up automatically. These are made of metals like steel or chromium plated. Care and Cleaning 1. Wipe the outside of the toaster with a damp cloth. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
15
2. It should be inverted and tapped gently to get rid off burn bread cumbs. 3. When the toaster is on, never insert a metallic object like a spoon, knife etc. Gas Appliances A few appliances are also used in the Kitchen, which are operated by gas-that is L.P.G. (Liquid Petroleum Gas) or by coal gas. 12. Gas Stove A gas stove is a very common item in every urban and rural homes of today, usually has two burners, which are called as 'Cookers'. The gas to be used as fuel stored in a thick walled metallic cylinder under very high pressure. The capacity of cylinder is approximately 16.5 kg. and it is attached to the cooker through a regulating valve and a rubber pipe. The burners consists of a switch which releases gas into burner, as well as it controls the amount of flame required as 'On', 'Sim' or 'Off'. Care and Cleaning 1. Gas stove has to be cleaned regularly. 2. Utmost care has to be taken while opening and closing the gas burner and cylinder 3. The Rubber tube has to be checked regularly for any cracks with soap bubbles a has to be changed at least once in a year. 4. The burners can be soaked in kerosene for sometime and then wiped dry. 5. The external part of the gas stove can be cleaned with warm soapy water. Cooking Range A cooking range is multi-purpose equipment, generally used in sophisticated kitchens. It can be operated on gas, kerosene and also electricity. The top of the range consists of two or more burners. Then, there is a grilled chamber and on the bottom an oven for baking. In other words, this equipment can also be called as a modified Oven. Because of its simultaneous cooking, procedures, a lot of time is saved. Care and Cleaning 1. Immediate cleaning is necessary after every use. 2. Spilled food must not be allowed to dry. 3. Warm soapy solution should be used for cleaning. 4. The burners and the rubber pipe should be periodically checked and cleaned. 5. If it operates on electricity, care should be taken to see that it is properly earthed, to avoid receiving shocks.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
16
Discussion Guide 1. What are the common materials used with the kitchen utensils and equipment? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 2. Enumerate cooking utensils and give their uses. ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 3. Why is it important to use the correct measuring tool in food preparation? ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 4. What are the different kinds of knives? Identify their uses. ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ 5. Differentiate cleaning from sanitizing. ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ List down kitchen materials found in your kitchen. Then write the description to each utensils and equipment. KITCHEN MATERIALS DESCRIPTION
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
17
TEST YOURSELF A. Direction: Fill in the blanks with word group of words to complete the sentences below. 1. After cooking foods, _______ all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories in a tub of warm water. 2. Use a damp ____________ to wipe off all cake mix splatter from the mixer. 3. Make sure all wooden spoons and accessories are ______ before storing. 4. Return electric mixers and other electronic equipment to their designed ___________ places. 5. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent _______________ prior to use. B. Identify the word/s that best describe by the following statements. Write your answer on the space provided. _______________1. It is the most popular material used for tools and equipment, but is more expensive. _______________2. It is a greatly durable and cheap material of kitchen utensils but may not last long. _______________3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents _______________4. Used to level off ingredients when measuring dry ingredients _______________5. Use for turning food items.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
18
Lesson 2
Carry Out Measurements and Calculations
Measuring Ingredients correctly Besides using the proper ingredients, it is also essential that they be measured correctly. For best results, all dry ingredients should be at room temperature. The liquid ingredients should be at the appropriate temperature for the bread making method that you are using. Sourdough starters should also be at room temperature. 1. Dry measuring cups and spoons do not have a lip so accurate measuring is achieved by the use of a flat edge to scrape off the excess. For measuring small quantities of sugar, salt, yeast, herbs, etc., scoop or sprinkle the ingredient into the appropriate measuring cup or spoon, level with a flat edge. 2. Liquid measuring containers come in several sizes and have a lip above the measuring line to prevent spills. They are translucent or transparent for easy reading. To use, place the cup on a level surface with the measurement line at eye level for accurate reading. 3. Flour is sifted many times before being packaged. During shipping, it settles and becomes compact. First, aerate the flour in the bag or container by using a whisk. It is important not to dip the measuring cup into the flour; instead, scoop the flour lightly into a dry measuring cup. Do not tap or shake the cup to put more flour into it. Using a flat edge, scrape off the excess to make the flour even with the rim of the measuring cup. This method will assure an accurate measurement. The amount of moisture in flour varies depending on the growing conditions of the grain, the milling process, and the storage. Therefore, it may be necessary to use more or less flour than called for in the recipe during the kneading time Discussion Guide 1. What is the importance of measuring ingredients correctly and accurately? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 2. What is the importance of food substitution? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 3. What is mark-up price? ______________________________________________________________________ YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
19
______________________________________________________________________ ______________________________________________________________________ 4. How is the mark-up price determined? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 5. What are the different techniques in preparing mixtures? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________
Lesson 3
Kitchen Lay-out
A kitchen layout is more than a footprint of your kitchen—it's a blueprint for how your kitchen will function. In general, there are three types of kitchen layouts: U-shape, L-shape, and galley kitchens, plus various combinations of each. An open kitchen layout employing any one of the three standard layouts is another popular option. In this configuration, the kitchen faces another area of your home or is completely incorporated into another room. Functionality trumps all other choices you will make regarding your kitchen's layout. Pay special attention to how work areas in the kitchen relate to each other, and keep the work triangle principle in mind when deciding where to place appliances and cabinets. Aisle space, traffic flow, and counter space are other considerations to address, along with existing factors in the room such as doors and windows. Interestingly, size is not always a factor in narrowing down your choice of layout. True, a galley layout with its narrow corridor is likely to be the best bet for small kitchens, but this layout also works well in large kitchens. Both the U-shape and Lshape kitchen layouts allow you to leave the center of the kitchen open for a table or island. The three primary kitchen work stations which create the work triangle are: 1. The food storage station Your refrigerator and pantry are the major items here. Cabinetry like lazy susan or swing-out pantry units adds function and convenience. Options like wine racks, spice racks, and roll-out trays help to organize your groceries.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
20
2. The preparation /cooking station Your range, oven, microwave, and smaller appliances are found in this area. Counter space is important in this section. Conserve space by moving appliances off the counter with appliance garage cabinets and space saving ideas like towel rods and pot lid racks. 3. The clean-up station Everyone‘s least favorite activity is one of the kitchen‘s most importantclean-up. This area is home to sink, waste disposal, and dishwater. Cabinetry for this station is designed to organize with the trash bin cabinet and rollout tray baskets for storage convenience. Work Station Work Station is simply means a specific work area where a particular kind of food is produced or specific job is done. Since the kitchen is one of the most active work areas of the home, it is important to select the right layout to complement your lifestyle and taste. There are five primary kitchen layout shapes – the U-Shaped, L-Shaped, LShaped, and Corridor/gallery shapes. 1. The U-Shaped Kitchen Named for the ―U‖ shape it resembles, this kitchen is popular in large and small homes alike.
Perfect for families who use their kitchens a great deal Provides plenty of counter space Efficient work triangle Can covert one cabinet leg into a breakfast bar
2. The L-Shaped Kitchen This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
Very flexible layout design Major appliances can be placed in a variety of areas Work areas are close to each other Can easily convert to a U-Shaped with a cabinet leg addition
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
21
3. The Island Option Islands are extremely popular in homes today and most often seen in Lshaped kitchens. Islands can not only keep work areas traffic-free, but also create a wealth of extra counter and storage space. An island can be an indispensable food preparation station or act as butcher block area. The island is also an ideal place to add an extra sink or an island grill. 4. The G-Shaped Kitchen Built very much like the U-Shaped with the addition of an elongated partial; wall, the G-Shaped kitchen offers a great deal of space
Ideal for larger families needing extra storage space Plenty of counter and cabinet space Multiple cooks can function well in this layout Can convert one cabinet leg into a breakfast bar or entertaining area.
5. The Corridor/Galley Kitchen This style kitchen makes the most out of a smaller space.
Graet for smaller kitchen Appliances are close to one another Easy for one cook to maneuver Can easily convert to a U-Shape by closing off one end
Discussion Guide 1. What is a function kitchen? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 2. Identify the three principal work centers and briefly each. ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 3. What is the ―work triangle‖? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 4. What is the ―work station‖? ______________________________________________________________________ ______________________________________________________________________ YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
22
A. Direction: Fill the blanks with word or group of words that will make the statement complete. 1. Work station simply means a ______________________________________ where a particular kind of food is produced. 2. Type of kitchen which is most suitable for large families is _________________. 3. Doing the job in the easiest, simplest and quickest way refer to ________________. 4. The term that means doing the job in the easiest, simplest and quickest way is ______________________________. 5. Type of kitchen which is the most popular and compact is __________________________________. B. Group work. Form groups of five. Each group will paln for your own kitchen layout. Draw your kitchen lay-out on the illustration board. Present your kitchen design and lay-out in class to evaluate. Test Yourself Determine the following characteristics of Kitchen lay out. Choose your answer from below A. B. C. D. E.
U – shaped kitchen L – shaped kitchen Island Option G- shaped kitchen Corridor / gallery kitchen
___________________ 1. Provides plenty of counter space ___________________2. Work areas are close to each other ___________________3. Create a wealth of extra counter and storage space. ___________________4. Ideal for larger families needing extra storage space ___________________5. Great for smaller kitchens ___________________6. Plenty of counter and cabinet space __________________ 7. Can convert one cabinet leg into a breakfast bar ___________________ 8. Ideal place to add an extra sink or grill ___________________9. Easy to one cook to maneuver ___________________10. Efficient work triangle
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
23
Lesson 4
Occupational Health and safety Practices
Safety education and accident preventions are standard procedures that must be observed in the commercial kitchens to minimize occupational hazards. A safetyconscious personnel and safe working place contribute to efficiency and satisfaction, good employee morale, low accidents rates, reduction of insurance and other operating cost and reduction of loses to employees due to disabling accidents. To avoid occupational hazards, safety precautions on the proper use of equipment and various operations on the job should be learned and practice. Running a business in a cafeteria or a big food service establishment is a demanding job. The commercial kitchen must always be kept free from accidents, serve only quality food and render quality service. Consider the following responsibilities if you are worker or an owner of such business. Protecting your property from fire; Protecting your property from natural hazards; Protecting your property from crime Protecting your staff and visitors from accidents Legislation that may affect your business. Protecting your staff and visitors from accidents “Prevention is better (and cheaper0than cure”. Keep all aisle obstructions removed and reported Keep the premises clean, tidy, congestion-free and well lit Clear up spillage promptly and post warning notices Repair or replace damaged floor coverings immediately-especially on stairways and areas where the public have access. Keep a clearly marked first-aid kit available at all times. Defective equipment should be reported immediately. Use a qualified electricians for electrical installation work and for regular testing of portable electrical items to ensure they are in good working order Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of the evacuation procedure. Arranged regular practices to reinforce this
Garbage disposals 1. Garbage disposal are common in many homes, and using them improperly can result in injury 2. Make sure that every member of the household fully understand how to operate the disposal safety
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
24
3. Never place your hand or finger in the drain while the disposal is running 4. Never flip the switch while poking around in the drain
1. 2. 3. 4. 5. 6. 7.
Small Appliances Most kitchens have a variety of small appliances, including blenders, mixers, crock pots, toaster, can openers, and others. Here are few tips to keep in mind Before using any kitchen machinery, know its hazards Always unplug or switch off kitchen machine when not in use Keep all small appliance cords away from the edge of the countertop to avoid catching a cord and knocking the appliance off the counter Keep small appliances and their power cords away from the sink or other water sources while in use to avoid a shock hazard Never reach into appliances like mixers and blenders while they are running Keep the crackpot away from the edge of the counter so children cannot accidentally touch it and get burned by the hot outer housing Kitchen machines should be switched off before being plugged in
Knives 1. Focus on the job at hand when using any kind of knife 2. Knives are among the most common kitchen hazards, particularly if they are not stored properly. 3. Store your sharpest knives separate from the utensil drawer, either in a knife block or case 4. Keep the knife block out of reach of children, and put it in a safe palce where it will not get knocked over 5. When storing knives in blocks, be sure that the handles are positioned so that they can be gripped easily 6. The proper knife for the job should always be used 7. Knife edge should always be kept sharp 8. Knives should always be kept properly stored and should not be left in sinks Household chemicals 1. Place chemical products, such as cleaning supplies and insecticides underneath the sink with properly closed cabinet doors. Many of these products are harmful or fatal if ingested, and can also cause burns, skin irritation, and other problems. 2. Install safety locks on the doors of the cabinet where any potentially dangerous chemicals might be stored. 3. Store bleach and ammonia in separate areas because they can produce a dangerous reaction if they come in contact with one another. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
25
Occupational safety and health (OSH) also commonly referred to as occupational health and safety (OHS) or workplace health and safety(WHS) is an area concerned with protecting the safety, health and welfare of people engaged in work or employment. The goals of occupational safety and health programs include fostering a safe and healthy work environment. OSH may also protect co-workers, family members, employers, customers, and many others who might be affected by the workplace environment. In the United States the term occupational health and safety is referred to as occupational health and occupational and non-occupational safety and includes safety for activities outside of work. Occupational safety and health can be important for moral, legal, and financial reasons. All organizations have a duty of care to ensure that employees and any other person who may be affected by the companies undertaking remain safe at all times. Moral obligations would involve the protection of employee's lives and health. Legal reasons for OSH practices relate to the preventative, punitive and compensatory effects of laws that protect worker's safety and health. OSH can also reduce employee injury and illness related costs, including medical care, sick leave and disability benefit costs. Since 1950, the International Labor Organization (ILO) and the World Health Organization (WHO) have shared a common definition of occupational health. It was adopted by the Joint ILO/WHO Committee on Occupational Health at its first session in 1950 and revised at its twelfth session in 1995. The definition reads: "Occupational health should aim at: the promotion and maintenance of the highest degree of physical, mental and social well-being of workers in all occupations; the prevention amongst workers of departures from health caused by their working conditions; the protection of workers in their employment from risks resulting from factors adverse to health; the placing and maintenance of the worker in an occupational environment adapted to his physiological and psychological capabilities; and, to summarize, the adaptation of work to man and of each man to his job. "The main focus in occupational health is on three different objectives: (i) the maintenance and promotion of workers‘ health and working capacity; (ii) the improvement of working environment and work to become conducive to safety and health and (iii) Development of work organizations and working cultures in a direction which supports health and safety at work and in doing so also promotes a positive social climate and smooth operation and may enhance productivity of the undertakings. The concept of working culture is intended in this context to mean a reflection of the essential value systems adopted by the undertaking concerned. Such a culture is reflected in YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
26
practice in the managerial systems, personnel policy, principles for participation, training policies and quality management of the undertaking." —Joint ILO/WHO Committee on Occupational Health History
Harry McShane, age 16, 1908. Pulled into machinery in a factory in Cincinnati and had his arm ripped off at the shoulder and his leg broken without any compensation. The research and regulation of occupational safety and health are a relatively recent phenomenon. As labor movements arose in response to worker concerns in the wake of the industrial revolution, worker's health entered consideration as a laborrelated issue. In 1833, HM Factory Inspectorate was formed in the United Kingdom with a remit to inspect factories and ensure the prevention of injury to child textile workers. In 1840 a Royal Commission published its findings on the state of conditions for the workers of the mining industry that documented the appallingly dangerous environment that they had to work in and the high frequency of accidents. The commission sparked public outrage which resulted in the Mines Act of 1842. The act set up an inspectorate for mines and collieries which resulted in many prosecutions and safety improvements, and by 1850, inspectors were able to enter and inspect premises at their discretion. Otto von Bismarck inaugurated the first social insurance legislation in 1883 and the first worker's compensation law in 1884 – the first of their kind in the Western world. Similar acts followed in other countries, partly in response to labor unrest.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
27
Workplace hazards Although work provides many economic and other benefits, a wide array of workplace hazards also present risks to the health and safety of people at work. These include but are not limited to, "chemicals, biological agents, physical factors, adverse ergonomic conditions, allergens, a complex network of safety risks," and a broad range of psychosocial risk factors. Physical and mechanical hazards
At-risk workers without appropriate safety equipment Physical hazards are a common source of injuries in many industries. They are perhaps unavoidable in many industries such as construction and mining, but over time people have developed safety methods and procedures to manage the risks of physical danger in the workplace. Employment of children may pose special problems. Falls are a common cause of occupational injuries and fatalities, especially in construction, extraction, transportation, healthcare, and building cleaning and maintenance. An engineering workshop specializing in the fabrication and welding of components has to follow the Personal Protective Equipment (PPE) at work regulations 1992. It is an employer‘s duty to provide ‗all equipment (including clothing affording protection against the weather) which is intended to be worn or held by a person at work which him against one or more risks to his health and safety‘. In a fabrication and welding workshop an employer would be required to provide face and eye protection, safety footwear, overalls and other necessary PPE. Machines are commonplace in many industries, Including manufacturing, mining, construction and agriculture, and can be dangerous to workers. Many machines involve moving parts, sharp edges, hot surfaces and other hazards with the potential to crush, burn, cut, shear, stab or otherwise strike or wound workers if used unsafely. Various safety measures exist to minimize these hazards, including lockout-tagout procedures for machine maintenance and roll over protection systems for vehicles. According to the United States Bureau of Labor Statistics, machine-related injuries were responsible for 64,170 cases that YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
28
required days away from work in 2008. More than a quarter of these cases required more than 31 days spent away from work. That same year, machines were the primary or secondary source of over 600 work-related fatalities. Machines are also often involved indirectly in worker deaths and injuries, such as in cases in which a worker slips and falls, possibly upon a sharp or pointed object. The transportation sector bears many risks for the health of commercial drivers, too, for example from vibration, long periods of sitting, work stress and exhaustion. These problems occur in Europe but in other parts of the world the situation is even worse. More drivers die in accidents due to security defects in vehicles. Long waiting times at borders cause that drivers are away from home and family much longer and even increase the risk of HIV infections. Confined spaces also present a work hazard. The National Institute of Occupational Safety and Health defines "confined space" as having limited openings for entry and exit and unfavorable natural ventilation, and which is not intended for continuous employee occupancy. Spaces of this kind can include storage tanks, ship compartments, sewers, and pipelines Confined spaces can pose a hazard not just to workers, but also to people who try to rescue them. Noise also presents a fairly common workplace hazard: occupational hearing loss is the most common work-related injury in the United States, with 22 million workers exposed to hazardous noise levels at work and an estimated $242 million spent annually on worker's compensation for hearing loss disability. Noise is not the only source of occupational hearing loss; exposure to chemicals such as aromatic solvents and metals including lead, arsenic, and mercury can also cause hearing loss. Temperature extremes can also pose a danger to workers. Heat stress can cause heat stroke, exhaustion, cramps, and rashes. Heat can also fog up safety glasses or cause sweaty palms or dizziness, all of which increase the risk of other injuries. Workers near hot surfaces or steam also are at risk for burns. Dehydration may also result from overexposure to heat. Cold stress also poses a danger to many workers. Overexposure to cold conditions or extreme cold can lead to hypothermia, frostbite, trench foot, or chilblains. Electricity poses a danger to many workers. Electrical injuries can be divided into four types: fatal electrocution, electric shock, burns, and falls caused by contact with electric energy. Vibrating machinery, lighting, and air pressure can also cause work-related illness and injury. Asphyxiation is another potential work hazard in certain situations. Musculoskeletal disorders are avoided by the employment of good ergonomic design and the reduction of repeated strenuous movements or lifts. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
29
Discussion Guide 1. What are the common accidents can occur in the kitchen? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 2. How can occupational hazards be minimized? ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ 3. Give some first aid rule to follow. ______________________________________________________________________ ______________________________________________________________________ ______________________________________________________________________ Direction: Write T if the stamen is true and write F if it is false. ______1. Correct level for grease and temperature must be observed when deep frying. ______2. Caution must be observed when working with hot oil or objects. ______3. Washed utensils are to be dried by towel after manual or machine dishwashing ______4. Hot-holding equipments include only steam tables and hot cabinets. ______5. Hazards Analysis and critical Control Point is a food safety system that helps identify and control any danger of food contamination. Test Yourself Create a poster about ―Controlling hazards and risks in the work[lace‖. Present the class your poster for evaluation.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
30
Lesson 5
Use of Sewing Tools
Sewing means joining two or more pieces of fabric together with stitches. Stitches by hand or by sewing machine are made with needles taking threads in and out of the fabrics being joined. A measuring instrument is a device for measuring a physical quantity. In the physical sciences, quality assurance, and engineering, measurement is the activity of obtaining and comparing physical quantities of real-world objects and events. Established standard objects and events are used as units, and the process of measurement gives a number relating the item under study and the referenced unit of measurement. Measuring instruments, and formal test methods which define the instrument's use, are the means by which these relations of numbers are obtained. All measuring instruments are subject to varying degrees of instrument error and measurement uncertainty. Scientists, engineers and other humans use a vast range of instruments to perform their measurements. These instruments may range from simple objects such as rulers and stopwatches to electron microscopes and particle accelerators. Virtual instrumentation is widely used in the development of modern measuring instruments. Measuring Tools Tape Measure- A tape measure or measuring tape Is a flexible ruler. It consists of a ribbon of cloth, plastic, fiber glass, or metal strip with linear-measurement markings. It is a common measuring tool. Its design allows for a measure of great length to be easily carried in pocket or toolkit and permits one to measure around curves or corners. Today it is ubiquitous, even appearing in miniature form as a keychain fob, or item. Surveyors use tape measures in lengths of over 100 m (300+ ft).
Sewing GaugeA small ruler with a sliding guides and is about six inches long. This gauge is used for measurement at hem lines, button holes and areas where other small measurements require checking, such as pleats and tucks. The gauge is usually made of metal or plastic.
Rulers
a ruler measuring 12 inches or even 18 inches, either clear or solid. Yardstick- a yardstick is made of smooth, shellacked hardwood or metal. L-square The tailor square or L‖ is used to transfer measurements to the draft pattern. It also divides the garment into the desired measurement. It has
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
31
perfect squares and is useful in making straight lines and numbers. It can also functions as a tape measure. It has two arms connected perpendicularly a. The longer arm is twenty-four inches long. b. The shorter arm is fourteen inches long.
French Curve This is used to shape the depth of the neckhole and armhole of the pattern. Cutting Tools Cutting tools are instruments that serve well if properly maintained. Sharp cutting tools make clean cuts and well-defined notches and they do not damage fabric. On the other hand, dull tools slow the cutting process, and make your hand and wrist tire easily. Sewing cutting tools should not be used for other household task. Cutting tools must be sharpening regularly and the joints are oiled occasionally for better use. Bent-handled dressmaker’s shears These are made of quality steel and hold a sharp cutting edge. The blades move easily and cut smoothly along the entire length and the points should come together. Shears have the length of 7- 1 2inches and are satisfactory for most apparel fabrics. a. All steels, chrome-plated shears are for heavy duty cutting b. Stainless steel blades and plastic handles are fine for lightweight fabrics. c. A serrated edge shears give maximum cutting control and are used for synthetic fibers and slippery knits. Pinking shears Cutting scissors Thread clippers Seam ripper Rotary cutter and mat Marking Tools Marking tools are required for transferring pattern markings to garment fabric pieces and for making alterations on garments. Chalk pencils This is available in white or pastel shades. This chalks pencil is used to make fine lines on fabric. It has an erasing brush at one end.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
32
Liquid marking pen Tailors chalk This is essential as a marker for use on materials. Tailors chalk is available in range of colors and is removed by brushing. Wax chalk This is available in black or white and is used for woolen fabrics. Wax can be removed by pressing. Tracing wheel Dressmaker‘s carbon paper Pinning and Sewing Tool Pincushion Hand needle Sewing needle threaded Thimble Materials Fabric Thread
Types of Sewing Machines A sewing machine is a machine used to stitch fabric and other materials together with thread. Sewing machines were invented during the first Industrial Revolution to decrease the amount of manual sewing work performed in clothing companies. Since the invention of the first working sewing machine, generally considered to have been the work of Englishman Thomas Saint in 1790, the sewing machine has greatly improved the efficiency and productivity of the clothing industry. Home sewing machines are designed for one person to sew individual items while using a single stitch type. In a modern sewing machine the fabric easily glides in and out of the machine without the inconvenience of needles and thimbles and other such tools used in hand sewing, automating the process of stitching and saving time. Industrial sewing machines, by contrast, are larger, faster, more complex, and more varied in their size, cost, appearance, and task. The fabric shifting mechanism may be a work guide or may be pattern-controlled (e.g., jacquard type). Some machines can create embroidery-type stitches. Some have a work holder frame. Some have a work feeder that can move along a curved path, while others have a work feeder with a work clamp. Needle guards, safety devices to prevent accidental needle-stick injuries, are often found on modern sewing machines. 1. Lockstitch sewing machine
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
33
This usually used in home and sometimes in school. This also called – Domestic Sewing machine. It is run by foot and may also be converted to electric power machine. 2. Hi- Speed Lockstitch sewing machine This is sometimes called ―straight stitching machine‖ or industrial sewing machine. It has automatic lubrication and is used by tailors and dressmakers. 3. 4. 5. 6.
Over Edging machine Embroidery machine Button Holer machine Button Attachment Machine
Invention Charles Fredrick Wiesenthal, a German-born engineer working in England was awarded the first British patent for a mechanical device to aid the art of sewing, in 1755. His invention consisted of a double pointed needle with an eye at one end. The "Sewing Hand―, invented by Josef Madersperger in the early 19th century, (displayed at the Technisches Museum Wien). In 1790, the English inventor Thomas Saint invented the first sewing machine design, but he did not successfully advertise or YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
34
market his invention. His machine was meant to be used on leather and canvas material. It is likely that Saint had a working model but there is no evidence of one; he was a skilled cabinet maker and his device included many practically functional features: an overhanging arm, a feed mechanism (adequate for short lengths of leather), a vertical needle bar, and a looper. His sewing machine used the chain stitch method, in which the machine uses a single thread to make simple stitches in the fabric. A stitching awl would pierce the material and a forked point rod would carry the thread through the hole where it would be hooked underneath and moved to the next stitching place, where the cycle would be repeated, locking the stitch. Saint‘s machine was designed to aid the manufacture of various leather goods, including saddles and bridles, but it was also capable of working with canvas, and was used for sewing ship sails. Although his machine was very advanced for the era, the concept would need steady improvement over the coming decades before it could become a practical proposition. (In 1874 a sewing machine manufacturer, William Newton Wilson, found Saint's drawings in the London Patent Office, made adjustments to the looper, and built a working machine, currently owned by the London Science Museum.) In 1804, a sewing machine was built by the Englishmen Thomas Stone and James Henderson, and a machine for embroidering was constructed by John Duncan in Scotland. An Austrian tailor Josef Madersperger began developing his first sewing machine in 1807. He presented his first working machine in 1814. The first practical and widely used sewing machine was invented by BarthĂŠlemy Thimonnier, a French tailor, in 1829. His machine sewed straight seams using chain stitch like Saint's model, and in 1830 he signed a contract with Auguste Ferrand, a mining engineer, who made the requisite drawings and submitted a patent application. The patent for his machine was issued on 17 July 1830 and in the same year, he opened (with partners) the first machine-based clothing manufacturing company in the world to create army uniforms for the French Army. However, the factory was burned down, reportedly by workers fearful of losing their livelihood following the issuing of the patent. A model of the machine is exhibited at the London Science Museum. The machine is made of wood and uses a barbed needle which passes downward through the cloth to grab the thread and pull it up to form a loop to be locked by the next loop. The first American lockstitch sewing machine was invented by Walter Hunt in 1832. His machine used an eye-pointed needle (with the eye and the point on the same end) carrying the upper thread and a falling shuttle carrying the lower thread. The curved needle moved through the fabric horizontally, leaving the loop as it withdrew. The shuttle passed through the loop, interlocking the thread. The feed let the machine down, requiring the machine to be stopped frequently and reset up. Hunt eventually lost
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
35
interest in his machine and sold it without bothering to patent it. In 1842, John Greenbush patented the first sewing machine in the United States. The British partners Newton and Archibold introduced the eye-pointed needle and the use of two pressing surfaces to keep the pieces of fabric in position, in 1841. The first machine to combine all the disparate elements of the previous halfcentury of innovation into the modern sewing machine was the device built by English inventor John Fisher in 1844 for the processing of lace materials. His machine was substantially similar to the devices built by Isaac Merritt Singer and Elias Howe in the following years. However, due to the botched filing of Fisher's patent at the Patent Office, he did not receive due recognition for the modern sewing machine in the legal disputations of priority between the two Americans. Howe, Singer & The Sewing Machine Combination 
Elias Howe's lockstitch machine, invented in 1845. Elias Howe, born in Spencer, Massachusetts, created his sewing machine in 1845, using a similar method to Fisher's, except that the fabric was held vertically. An important improvement on his machine was to have the needle running away from the point, starting from the eye. After a lengthy stint in England trying to attract interest in his machine he returned to America to find various people infringing his patent, among them Isaac Merritt Singer. He eventually won a case against patent infringement in 1854 and was awarded the right to claim royalties from the manufacturers using ideas covered by his patent, including Singer. 
Singer treadle sewing machine Trained as an engineer, Singer saw a rotary sewing machine being repaired in a Boston shop. He thought it to be clumsy and promptly set out to design a better one. His machine used a falling shuttle instead of a rotary one; the needle was mounted vertically and included a presser foot to hold the cloth in place. It had a fixed arm to hold the needle and included a basic tensioning system. This machine combined elements of Thimonnier's, Hunt's, and Howe's machines. He was granted an American patent in 1851 and it was suggested he patent the foot pedal (or treadle) used to power some of his machines; however, it had been in use for too long for a patent to be issued. When Howe learned of Singer's machine he took him to court. Howe won and Singer was forced to pay a lump sum for all machines already produced. Singer then took out a license under Howe's patent and paid him $1.15 per machine. Singer then entered a joint partnership with a lawyer named Edward Clark. They established the first hirepurchase scheme to allow people to buy their machines through payments over time.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
36
An 1880 machine from the Wheeler and Wilson Company. Meanwhile Allen B. Wilson developed a shuttle that reciprocated ("vibrated") in a short arc, which was an improvement over Singer's and Howe's. However, John Bradshaw had patented a similar device and threatened to sue. Wilson decided to try a new method. He went into partnership with Nathaniel Wheeler to produce a machine with a rotary hook instead of a shuttle. This was far quieter and smoother than the other methods, and the Wheeler and Wilson Company produced more machines in 1850s and 1860s than any other manufacturer. Wilson also invented the four-motion feed mechanism; this is still seen on every machine today. This had a forward, down, back, and up motion, which drew the cloth through in an even and smooth motion. Charles Miller patented the first machine to stitch buttonholes. Through the 1850s more and more companies were being formed and were trying to sue each other. This triggered a patent thicket known as the Sewing Machine War. In 1856 the Sewing Machine Combination was formed, consisting of Singer, Howe, Wheeler, Wilson, Grover and Baker. These four companies pooled their patents, meaning that all the other manufacturers had to obtain a license and pay $15 per machine. This lasted until 1877 when the last patent expired. James Edward Allen Gibbs (1829–1902), a farmer from Raphine in Rockbridge County, Virginia patented the first chain-stitch single-thread sewing machine on June 2, 1857. In partnership with James Willcox, Gibbs became a principal in Willcox & Gibbs Sewing Machine Company. Willcox & Gibbs commercial sewing machines are still used in the 21st century. Spread and maturation
Jones Family CS machine from around 1935. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
37
William Jones started making sewing machines in 1859 and in 1860 formed a partnership with Thomas Chadwick. As Chadwick & Jones, they manufactured sewing machines at Ashton-under-Lyne, England until 1863. Their machines used designs from Howe and Wilson produced under license. Thomas Chadwick later joined Bradbury & Co. William Jones opened a factory in Guide Bridge, Manchester in 1869. In 1893 a Jones advertising sheet claimed that this factory was the "Largest Factory in England Exclusively Making First Class Sewing Machines".The firm was renamed as the Jones Sewing Machine Co. Ltd and was later acquired by Brother Industries of Japan, in 1968. Clothing manufacturers were the first sewing machine customers, and used them to produce the first ready-to-wear clothing and shoes. In the 1860s consumers began purchasing them, and the machines—ranging in price from £6 to £15 in Britain depending on features—became very common in middle-class homes. Owners were much more likely to spend free time with their machines to make and mend clothing for their families than to visit friends, and women's magazines and household guides such as Mrs Beeton's offered dress patterns and instructions. A sewing machine could produce a man's shirt in about one hour, compared to 14 1/2 hours by hand.
Vintage sewing patterns In 1877 the world‘s first crochet machine was invented and patented by Joseph M. Merrow, then-president of what had started in the 1840s as a machine shop to develop specialized machinery for the knitting operations. This crochet machine was the first production overlock sewing machine. The Merrow Machine Company went on to become one of the largest American Manufacturers of overlook sewing machines, and continues to be a global presence in the 21st century as the last American over-lock sewing machine manufacturer. In 1885 Singer patented the Singer Vibrating Shuttle sewing machine, which used Allen B. Wilson's idea for a vibrating shuttle and was a better lockstitches than the oscillating shuttles of the time. Millions of the machines, perhaps the world's first really practical sewing machine for domestic use, were produced until finally superseded by rotary shuttle machines in the 20th century. Sewing machines continued being made to YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
38
roughly the same design, with more lavish decoration appearing until well into the 1900s. The first electric machines were developed by Singer Sewing Co. and introduced in 1889. By the end of the First World War, Singer was offering hand, treadle and electric machines for sale. At first the electric machines were standard machines with a motor strapped on the side, but as more homes gained power, they became more popular and the motor was gradually introduced into the casing. Social impact
Seamstresses in 1904. Before sewing machines were invented, women spent a large amount of their time on maintaining family clothing. Middle-class housewives, even with the aid of a hired seamstress, would have to spend several days of every month on this task. It would take a seamstress some 14 hours to make a dress shirt for a man; a dress took 10 hours, and a pair of summer pants nearly three hours. Most individuals would have only two sets of clothing: a work outfit and a Sunday outfit. Sewing machines reduced the time for making a dress shirt to one hour 15 minutes, the time to make a dress to an hour, and the time for a pair of summer pants to 38 minutes. This reduced labor resulted in women having a diminished role in household, and allowed more hours for their own leisure as well as the ability to seek more employment. Industrial use of sewing machines further reduced the burden placed upon housewives, moving clothing production from housewives and seamstresses to largescale factories. The movement to large-scale factories also resulted in a decrease in the amount of time clothing production took, which caused the prices for clothing to drop significantly. This is because manufacturers were able to decrease the number of workers needed to produce the same amount of clothing, resulting in reduced costs. Increased supply also lowered the cost. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
39
Woman using a treadle sewing machine manufactured by Singer. The initial effects of sewing machines on workers were both positive and negative, however in the long run the negative effects decreased. Many of the women who had previously been busy at home could now seek employment in factories, increasing the income for their family. This allowed for families to be able to afford more sets of clothing and items than they previously could. For seamstresses, home sewing machines allowed them to produce clothing for the average person during periods when demand for fitted clothes was low, effectively increasing their earnings. When industrial sewing machines initially became popular many seamstresses working in factories as well as those working at home lost their jobs as it enabled fewer workers could produce the same output. In the long run these now unemployed workers along with thousands of men and children, would eventually be able to gain employment in jobs created as the clothing industry grew. The sewing machine‘s effects on the clothing industry resulted in major changes for other industries as well. Cotton production needed to increase in order to match the demand of the new clothing factories. As a result cotton became planted in new areas where it hadn‘t previously been farmed. Other industries involved in the process benefitted as well such as metal companies who provided for parts of the machines and shippers to move the increased amounts of goods. Gun makers visited clothing factories in order to perfect their own mass production techniques. In addition to being important for clothing production, sewing machines also became important in the manufacturing of furniture with upholstery, curtains and towels, toys, books, and many other products.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
40
Stitch formation
The bobbin driver of a Husqvarna 3600 sewing machine Sewing machines can make a great variety of plain or patterned stitches. Ignoring strictly decorative aspects, over three dozen distinct stitch formations are formally recognized by the ISO 4915:1991 standard, involving one to seven separate threads to form the stitch. Plain stitches fall into four general categories: lockstitch, chain stitch, overlook, and overstitch.
Lesson 6
Body Measurements and Calculations
Special care is needed in taking body measurements so that the garment will produce fitness and satisfaction when made and worn. 1. The horizontal measurement is taken from the left of the figure to the right. 2. The vertical measurement is taken from the top of the body figure to its base. 3. Circumferential measurement is taken around the body.  Horizontal Measurement 1. Neck-loosely measure around the circumference at the base of your neck. 2. Bust- lifts your arms to the side. Measure around your body crossing over the fullest part of your bust. 3. Bust to Bust- measure from your one nipple to your other nipple. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
41
4. Upper Bust-measure around the torso directly above the bust line. From armhole to armhole +- 8cm down from neck. 5. Lower bust-measure around the torso directly under the bust line. 6. Waist-measure around the waist at the narrowest natural waistline point, allowing 2 finger between waist and tape measure. 7. Hips-measure around the fullest part of your hips. 8. Bust height-measure from tip of the shoulder to the center of bust (nipple) 9. Over arm- measure from outer shoulder on outside of arm, with a bent arm, to the wrist. 10. Side seam- measure from under armpit to natural waistline down. Men’s Apparel (Measurement) 1. Vertical measurement 2. Shirt length 3. Sleeve length 4. Length of pants or shorts 5. Crotch or rise 6. Horizontal measurements 7. Shoulder 8. Bust/Breast 9. Upper arm girth 10. Lower arm girth pr sleeve width 11. Neck measure
Lesson 7
Create design for Simple Project
This a list of stitches used in hand and machine sewing. 1. 2. Machine stitches 3. Chain stitch, made with one thread 4. Lockstitch, made with two threads in any of these geometries: 5. Straight stitch 6. Zigzag stitch (including Blind stitch) 7. Stretch stitch 8. Overlock, made with one to four threads 9. Coverstitch, made with two or four threads 10. Hand stitches
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
42
See also: embroidery stitch 1. back tack 2. backstitch - a sturdy hand stitch for seams and decoration 3. basting stitch (or tacking) - for reinforcement 4. blanket stitch - used to finish an unhemmed blanket 5. blind stitch (or hemstitch) - a type of slip stitch used for inconspicuous hems 6. buttonhole stitch - for reinforcing buttonholes and preventing cut fabric from raveling 7. chain stitch - hand or machine stitch for seams or decoration 8. cross-stitch - usually used for decoration, but may also be used for seams 9. catch stitch (also 'flat' & 'blind' -catch stitch) 10. cross-stitch tack 11. darning stitch - for repairing holes or worn areas in fabric or knitting 12. embroidery stitch - one or more stitches forming a figure of recognizable look 13. hemming stitch 14. overcast stitch 15. pad stitch - secures two or more layers of fabric together and provide firmness 16. pick stitch - a hand stitch that catches only a few threads on the wrong side of the fabric, difficult to produce nicely so typically used for hemming high quality garments 17. running stitch - a hand stitch for seams and gathering 18. sailmakers stitch[zoo stitching] 19. slip stitch - a hand stitch for fastening two pieces of fabric together from the right side without the thread showing 20. tent stitch - diagonal embroidery stitch at a 45-degree angle 21. topstitch - used on garment edges such as necklines and hems, helps facings stay in place and gives a crisp edge 22. whipstitch – for protecting edges Principle of Designs 1. Proportion- it involves the relationship of size between objects. 2. Balance- it refers to the equal distribution of weight from the center or local point. 3. Formal or symmetrical balance 4. Informal or asymmetrical balance-when objects that are not similar are grouped around a focal point to create equilibrium. 
RhythmIs a pattern of elements suggesting movement or pace in something such as a work of art.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
43
Elements of art Are the basic properties of a work of art that may be perceived through the senses? In a painting, for instance, the properties that may be perceived through our senses are texture, form, shape, color, line and value (tone). Other elements, for instance sound and time, may be perceived in other art forms such as music and video. The way the elements of an artwork relate to each other and are organized in the artwork are referred to as the principles of art.
Texture The texture is the quality of a surface, often corresponding to its tactile character, or what may be sensed by touch. Texture may be used, for example, in portraying fabrics. It can be explicitly rendered, or implied with other artistic elements such as lines, shading, and variation of color. It also includes the blending with the colors.
Space Space is the area provided for a particular purpose. Space includes the background, foreground and middle ground. Space refers to the distances or areas around, between and within things. It has two kinds: negative and positive.
Shape Shape pertains to the use of areas in two-dimensional space that can be defined by edges, setting one flat specific space apart from another. Shapes can be geometric (e.g.: square, circle, hexagon, etc.) or organic (such as the shape of a puddle, blob, leaf, boomerang, etc.) Shapes are defined by other elements of art: Line, Shape, Form, Space, Value, Color, Texture.
Tone/Value Or tone, refers to the use of light and dark, shade and highlight, in an artwork. In art, tone refers to the degree of lightness or darkness of an area. Tone varies from the bright white of a light source through shades of grey to the deepest black shadows.
Line Line is defined as a mark that spans a distance between two points (or the path of a moving point), taking any form along the way. As an art element, line pertains to the use of various marks, outlines and implied lines in artwork and design, most often used to define shape in two-dimensional art work. It has thickness, direction, and length.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
44

Color Color is the element of art that is produced when light, striking an object, is reflected back to the eye. There are three properties to color. First is hue, which simply means the name we give to a color (red, yellow, blue, etc.). The second property is intensity, which refers to the strength and vividness of the color. For example, we may describe the color blue as "royal" (bright, rich, vibrant) or "dull" (grayed). The third and final property of color is its value, meaning its lightness or darkness. The terms shade and tint are in reference to value changes in colors
The Color Wheel A color wheel or color circle is an abstract illustrative organization of color hues around a circle that shows relationships between primary colors, colors, complementary, etc. Some sources use the terms color wheel and color circle interchangeably; however, one term or the other may be more prevalent in certain fields or certain versions as mentioned above. For instance, some reserve the term color wheel for mechanical rotating devices, such as color tops or filter wheels. Others classify various color wheels as color disc, color chart, and color scale varieties. As an illustrative model, artists typically use red, yellow, and blue primaries (RYB color model) arranged at three equally spaced points around their color wheel. Printers and others who use modern subtractive color methods and terminology use magenta, yellow, and cyan as subtractive primaries. Intermediate and interior points of color wheels and circles represent color mixtures. In a paint or subtractive color wheel, the "center of gravity" is usually (but not always) black, representing all colors of light being absorbed; in a color circle, on the other hand, the center is white or gray, indicating a mixture of different wavelengths of light (all wavelengths, or two complementary colors, for example). The arrangement of colors around the color circle is often considered to be in correspondence with the wavelengths of light, as opposed to hues, in accord with the original color circle of Isaac Newton. Modern color circles include the purples, however, between red and violet. Color scientists and psychologists often use the additive primaries, red, green and blue; and often refer to their arrangement around a circle as a color circle as opposed to a color wheel. Explain the following questions 1. What are the sewing machine troubles and the solutions to these? ________________________________________________________________ ________________________________________________________________ YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
45
2. Name some safety habits to be practiced while sewing? ________________________________________________________________ ________________________________________________________________ 3. How do you take care of the sewing machine? ________________________________________________________________ ________________________________________________________________ 4. Differentiate hazard from risk. ________________________________________________________________ ________________________________________________________________ 5. What are the types of hazard? ________________________________________________________________ ________________________________________________________________ II. Directions: Identify if it is hazards or risk. _________ 1. Electrical _________ 2. Trips _________ 3. Spillage of wet substance _________ 4. Falls _________ 5. Scissors _________6. Pricks _________ 7. Knife _________ 8. Cutting cloth _________ 9. Cloth dust _________10. Fire
Lesson 9
Use and Maintaining of Cleaning Tools and Equipments
Some of the cleaning tools and equipments use in maintaining cleanliness and orderliness in the workplace are the following. 1. Broom is a cleaning implement for sweeping made of bundle of straws or twigs attached to a long handle. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
46
2. Dustpan is a cleaning tool commonly used to scoop the dirt and wastes on the floor. 3. Vacuum cleaner is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and optionally from other surfaces as well. 4. Water Hoses are hollow tubes designed to carry fluids from one location to another. 5. Bucket is a watertight, vertical cylinder or truncated cone, with an open top and flat bottom, usually attached to a semicircular carrying handle that is used to hold water or any liquid solution used in cleaning. 6. Cobwebber is used for reaching and sweeping of floor without a stool. 7. Sponge is characterized by readily absorbing water and becoming soft when wet while retaining toughness; used in bathing, in wiping or cleaning surface. 8. Dishcloth is used in the kitchen to dry dishes and other surfaces. 9. Cleaning Cloth is used to wipe the cleaning tools and equipment. House Cleaning Method  Some basic rules to remember when using cleaning products. 1. Never mix cleaning products to avoid occurrence of harmful reactions. 2. Always read instructions thoroughly and follow them exactly. 3. When using a tub or container of cleaning solution, change the solution before it becomes dirty. 4. Remember not to keep cleaning products or tools near food. 5. Discard any bottles that are not labeled. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
47
6. Keep cleaning products away from children and disoriented clients.
Maintenance of Cleaning Equipment 1. A vacuum cleaner is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and optional from other surfaces as well. 2. A floor buffer is an electrical appliance that is used to clean and maintain noncarpeted floors, such as hardwood, marble, tile or linoleum.
General Rules in the Use of Cleaning Equipment
1. Check electrical appliances and equipment before use. Check if there are frayed wires, loose plugs ad connections. Never use any appliances that are defective. 2. Handle equipment with care and make sure it des not bump on hard surface. 3. Clean and store equipment in their custodial room immediately after use. 4. Empty dust bags of dry vacuum cleaners before they overload and after each use. 5. Follow manufacture‘s operating instruction.
Lesson 10
Occupational Health and Safety Procedures
Occupational safety and health is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work. The goal of all occupational safety and health programs is to foster a safe work environment. The main objectives of the OSC are follows. 1. Prevent, eliminate or reduce work-related injuries, illnesses and deaths. 2. Implement effective occupational health and safety programs that will promote the health, efficiency and general well-being of the Filipino workers through the improvement of the quality of is working life that will enhance significantly the productivity of industries and business. 3. Maintain an expert intelligence and training center for industrial disease and occupational safety.
Hazards and Risks and Its Effects A hazard is a situation that poses level of threat to life, health, property, or environment. Most hazards are dormant or potential, with only a theoretical risk of human. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
48
1. Hazards are sometimes classified into three modes. 2. Dormant. The situation has the potential to be hazardous, but no people, property, or environment is currently affected by this. 3. Armed. people, property, or environment are in potential harm‘s way. 4. Active. A harmful incident involving the hazard has actually occurred. Some of the effects of hazards in the workplace are following: 1. Mechanical Hazards- the severity of the injury depends on mostly how the accident happens like slips, falls and entanglement, it is the responsibility of the company to make sure all risks are minimized. 2. Chemical Hazards- everywhere around us see chemical and mixture of chemicals. Some chemicals are acidic while some are extremely volatile. 3. Biological hazards- viruses, diseases and other forms of sickness and biological hazards are the hazards to mange when it comes to the workplace. Home hazard Assessment Are steps in good repair? Do steps have securely fastened handrails? Is there adequate lighting? Are night-lights available? Are area rugs secured? Are wooden floors nonslippery? Is the medicine cabinet well lighted? Classification of wastes According to their properties. a. biodegradable Wastes are those that can be broken down (decomposed) into their constituent elements by bacteria and other microorganisms. The term can be applied to both liquid and solid waste. b. non-biodegradable Trash is any discarded item that cannot be broken down by living organisms. Non-biodegradable trash accumulates in the environment because it cannot return to its origins. Process Flow of waste Management Reduce- to buy less and use less. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
49
 
Reuse- elements of the discarded item are used again. Recycle- discards are separated into materials that may be incorporated into new products. Recover- capturing useful material for waste to energy programs.
Operational Health and Safety Procedure Fire safety refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in death, injury, or property damage, alert those in a structure to the presence of an uncontrolled fire in the event one occurs, better enable those threatened by fire to survive in and evacuate from affected areas, or to reduce the damage caused by a fire. Fire safety measures include those that are planned during the construction of a building or implemented in structures that are already standing, and those that are taught to occupants of the building. Threats to fire safety are referred to as fire hazards. A fire hazard may include a situation that increases the likelihood a fire may start or may impede escape in the event a fire occurs. Fire safety is often a component of building safety. Those who inspect buildings for violations of the Fire Code and go into schools to educate children on Fire Safety topics are fire department members known as fire prevention officers. The Chief Fire Prevention Officer or Chief of Fire Prevention will normally train newcomers to the Fire Prevention Division and may also conduct inspections or make presentations. An earthquake (also known as a quake, tremor or temblor) is the result of a sudden release of energy in the Earth's crust that creates seismic. The seismicity, seismism or seismic activity of an area refers to the frequency, type and size of earthquakes experienced over a period of time. Earthquakes are measured using observations from seismometers. The moment magnitude is the most common scale on which earthquakes larger than approximately 5 are reported for the entire globe. The more numerous earthquakes smaller than magnitude 5 reported by national seismological observatories are measured mostly on the local magnitude scale, also referred to as the Richter scale. These two scales are numerically similar over their range of validity. Magnitude 3 or lower earthquakes are mostly almost imperceptible or weak and magnitude 7 and over potentially cause serious damage over larger areas, depending on their depth. The largest earthquakes in historic times have been of magnitude slightly over 9, although there is no limit to the possible magnitude. The most recent large earthquake of magnitude 9.0 or larger was a 9.0 magnitude earthquake in Japan in 2011 (as of March 2014), and it was the largest Japanese earthquake since records began. Intensity of shaking is measured on the modified Mercalli scale. The shallower an earthquake, the more damage to structures it causes, all else being equal.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
50
At the Earth's surface, earthquakes manifest themselves by shaking and sometimes displacement of the ground. When the epicenter of a large earthquake is located offshore, the seabed may be displaced sufficiently to cause a tsunami. Earthquakes can also trigger landslides, and occasionally volcanic activity. In its most general sense, the word earthquake is used to describe any seismic event — whether natural or caused by humans — that generates seismic waves. Earthquakes are caused mostly by rupture of geological faults, but also by other events such as volcanic activity, landslides, mine blasts, and nuclear tests. An earthquake's point of initial rupture is called its focus or hypocenter. The epicenter is the point at ground level directly above the hypocenter. First Aid First aid is the provision of initial care for an illness or injury. It is usually performed by non-experts (or sometimes by an expert in case of an emergency), but trained personnel to a sick or injured person until definitive medical treatment can be accessed. Certain self-limiting illnesses or minor injuries may not require further medical care past the first aid intervention. It generally consists of a series of simple and in some cases, potentially life-saving techniques that an individual can be trained to perform with minimal equipment. While first aid can also be performed on all animals, the term generally refers to care of human patients. General Directions for First Aid Give immediate action. Action taken needs to be careful not to cause panic. The first-aider must remain calm all the times. Keep the victim on its position if possible lay him/her down. Assess the situation. Examine the victims from inquires. Plan action to be taken. It involves seeking expert assistance. Discussion Guide 1. What is Occupational Safety and Health Center in the Phil? ________________________________________________________________ ________________________________________________________________ 2. Differentiate the three modes of hazards. ________________________________________________________________ ________________________________________________________________
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
51
3. What are the effects of hazards in the work place? ________________________________________________________________ ________________________________________________________________ 4. What are the provisions of Philippines act of 1999? ________________________________________________________________ ________________________________________________________________ 5. What are the classifications of waste? ________________________________________________________________ ________________________________________________________________
Lesson 11
How to maintain Effective Relationship with Clients/Customers
Professional Code of Conduct/Ethics of a Household Worker The primary purpose of the household work profession is to enhance human well being and help meet the basic human needs by performing a variety of household services for an individual or a family. These household services may include cooking, doing laundry and ironing food shopping, gardening, and taking care for children and/or elders, and other household errands. The purpose of the household work profession is rooted in asset of core values. These core values, embraced by household workers throughout the profession‘s history, are the foundation of household work‘s unique purpose and perspective.
Service Dignity Importance of human relationship Integrity Competence
Ethical Principles 1. Service Household‘s workers elevate service to others above self interest. The draw on their knowledge, values, and skills to help people in need of doing household services for them
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
52
2. Dignity Household workers treat each person in a caring and respectful fashion, mindful of individual differences and cultural and ethnic diversity. They seek to enhance customs capacity and opportunity to address their own needs. 3. Importance of human relationship Household workers understand that relationships between and among people are an important vehicle for efficiency. They engage people as partners in the helping process. 4. Integrity Household workers are continually aware of the professions mission, valued, ethical principles, and ethical standards and practice in a manner consistent with them. 5. Competence. Household workers continually strive to increase their professional knowledge and skills and to apply them in practice. Uniform, Equipment and Paraphernalia of a Household Worker An apron is an outer protective garment that covers primarily the front of the body. It may worn for hygienic reasons as well as in order to protect clothes from wear and tear. A housekeeping shirt and pants is an outer protective garment that covers the body. The word protective paraphernalia most commonly refers to tools and materials need in or necessary for a particular activity. Below are examples of worker‘s protective paraphernalia. 1. Hand towels 2. Long sleeves 3. Protective mask 4. Protective gown 5. Protective shoes 6. Hairnet 7. Long pants 8. Gloves Personal Hygiene and Good Grooming Personal hygiene refers to practices that lead to cleanliness and health preservation. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
53
Good grooming Is knowing what to do and putting it into practice on a daily basis. It starts before you put on your clothing. It means taking care of your hair, skin, face, hands and your total body. Good grooming can lift your morale and help increase your self-esteem. Good Grooming is structures to: 1. Understand the importance of creating a positive impression; 2. Behave appropriately at social and business functions; 3. Enhancing the Corporate and Social Image through dressing; 4. Understanding that basic grooming is all about cleanliness, tidiness‘ and hygiene; 5. How to manage personal hygiene; 6. Understanding the important of nonverbal communication through facial expressions posture and behavior; and 7. Understanding the uniqueness of culture around the world. Do’s & Don’ts in Grooming Wear your hair clean & styled neatly Use deodorant Shave your facial hair Trim your beard. Do not use a lot of perfume/cologne. Do not smoke, chew hum or spit tobacco. Do not have dirty fingernails. Trim & scrub hands if necessary. Do’s & Don’ts in Clothing Wear clean, ironed clothes. Empathy pockets-beware of bulging keys & coins. Do not wear loud, bright colors. These colors can be used sparingly as accents * or accessories. Etiquette Constitutes ―the forms, manners, and ceremonies established by convention as acceptable or required by society, in a profession or in official life.‖ It also considered as the ability to reason and do the right things at the right time. Etiquette is the foundation of having social grace.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
54
Desirable Traits of a Household Worker Household Worker is a person who works within the employer‘s household. Household workers perform a variety of household services for an individual or a family, form providing care for children and elderly dependents to cleaning and household maintenance known as housekeeping. Desirable Traits of a Household Worker 1. Loyal 2. Trustworthy 3. Honest 4. Responsible 5. Industrious 6. Respectful 7. Flexible 8. Decisive 9. Punctual Duties and Responsibilities of a Household Worker A household worker is anyone you pay to provide domestic services in your household such as: 1. 2. 3. 4. 5. 6.
Babysitters, and nannies Caretakers, health aids, and private nurses: Housekeepers and maids Gardeners, landscapers, and yard-keepers, Drivers and chauffeurs Personal assistant, personal chefs and cooks.
Specifically, the following are the duties and responsibilities of a household worker 1. Cleaning- the domestic worker will be assigned certain areas in the home or specific tasks such as daily cleaning or deep cleaning. 2. Child and Elder Care- a domestic worker may also be assigned the care of children from infant through adolescent. 3. Cooking- some domestic workers prepare the family‘s meal. When this is the case, it is good to know the family‘s preferences. A thorough cookbook offering varies dishes will help the domestic worker prepare tasty meals for breakfast, lunch and dinner.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
55
4. Shopping- shopping may be a task for the domestic worker. Duties could involve keeping groceries stocked in the pantry and buying household items. 5. Laundry- housekeepers may do laundry daily, or prepare a schedule to do it. 6. Childcare- if there are small infants and toddlers in the house, the housekeeper may be responsible for caring for them. Discussion Guide 1. What are the ethical principles set forth to household worker? ________________________________________________________________ ________________________________________________________________ 2. What are the uniform, equipment, and paraphernalia of household workers? ________________________________________________________________ ________________________________________________________________ 3. Enumerate some grooming tips for household workers. ________________________________________________________________ ________________________________________________________________ 4. Give the duties and responsibilities of household worker? ________________________________________________________________ ________________________________________________________________ 5. What are the ethical standers relevant to professional activities of all household workers? ________________________________________________________________ ________________________________________________________________
Lesson 12: Use hand Tools in Computer Hardware Servicing A tool is a handheld device that aids in accomplishing a task. Tools range from a traditional metal cutting part of a machine to an element of a computer program that activities and controls a particular functions.  1. 2. 3.
Proper Tool Selections Know and understand in details the scope of work to be accomplished. Plan for the scope, taking into account the sequence of tasks. Have training in the proper use of the tools and have field experience on the safe use of each tool. 4. Follow the manufacturer‘s guidelines and in instructions for the specific tool. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
56
Hardware Tools Electro-static 1. Anti-static wrist strap used to prevent ESD damage to computer equipment. 2. Anti-static mat used to stand on or place hardware on the prevent static electricity from building up.
Discharge tools
Hand tools 1. Flat head screwdriver used to loosen or tighten slotted screws. 2. Philips head screwdriver used to loosen or tighten crosshead screws. 3. Torx screwdriver used to loosen or tighten screws that have a star-like depression on the top, a feature that is mainly found on laptop. 4. Hex driver sometimes called a nut driver, is used to tighten nuts in the same way that a screwdriver tightens screws. 5. Needle-nose plier used to hold small parts. 6. Wire cutter used strip and cut wires. 7. Tweezers used to manipulate small parts. 8. Part retriever used to retrieve parts from location that are to small for your hand to fit. 9. Flashlight used to light up areas that you cannot see well.
Cleaning tools 1. -free cloth used to clean different computer components without scratching or leaving debris. 2. Compressed air used to blow away dust and debris from different computer parts without touching the components. 3. Cable ties used to bundle cables neatly beside and outside of a computer. 4. Parts organizer used to hold screw, jumpers, fasteners and other small parts and prevents them from getting mixed together.
8. diagnostic tools 1. multimeter used to test the integrity of circuits and the quality of electricity in computer components. 2. Loopback Adapter used to test the functionally of computer ports.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
57
Discussion Guide 1. What are the appropriate hand tools and test equipment for computer hardware servicing? ________________________________________________________________ ________________________________________________________________ 2. How do we practice the proper use of hand tools? ________________________________________________________________ ________________________________________________________________ 3. What are the cleaning materials that can be used in computer hardware servicing? ________________________________________________________________ ________________________________________________________________ 4. What are the good practices in keeping tools, parts and equipments? ________________________________________________________________ ________________________________________________________________ 5. What are the benefits of proper storage of tools? ________________________________________________________________ ________________________________________________________________
Lesson 14:
Technical Drawing
Flowchart A flowchart is a diagram that uses graphic symbols to depict the nature and flow of the steps in a process. Another name for this tool is ―flow diagram.‖ What are the elements of flowcharts? 1. Terminator- a terminator is represented by a small rectangle with curved corners. Terminal appears at the start and at the end of a flowchart. The end terminator appears only once on a single flowchart. 2. Process- a process is represented by a rectangle. It refers to an action in a business process. It must be described clearly and concisely. A process can be described using a single verb noun phrase. 3. Sub-process- a sub-process is represented by a rectangular with double lines on each side. 4. Decision- a decision is represented by a diamond. A process that can answer a decision ―yes‖ or ―no‖ requires a decision box. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
58
5. Connector- a connector is represented by a small circle or connector box and is labeled using letters. A flowchart written on a single page is clearer than a flowchart on several pages. 6. Arrow lines- arrow lines drawn in one direction, preferably from top to bottom, keep a flowchart clear. Avoid arrow lines that loop because this could indicate redundancy in the business process. Benefits of Using Flowcharts 1. Promote understanding of a process. People may have differing ideas about how a process works. A flowchart can help you gain agreement about the sequence of steps. Flowcharts promote understanding in a way that written procedures cannot do. One good flowchart can be replace pages of words. 2. Provide a tool for training employees. Because of the way they visually lay out the sequence of process steps, flowcharts can be very helpful in training employees to perform the process according to standardized procedures. 3. Identity problem areas and opportunities for process improvement. Once you break down the process steps and diagram them, problem areas become more visible. It is easy to spot opportunities for implying and refining your process by analyzing decision points, redundant steps and rework loops. Basic Flowchart Symbols 1. Oval Ovals indicate both the starting point and the ending point of the process steps. 2. Box A box represents an individual step or activity in the process. 3. Circle A circle indicates that a particular steps is connected to another page or part of the Flowchart. A letter placed in the circle clarifies the continuation. 4. Diamond A diamond shows a decision point, such as yes/no or go/no-go. Each path emerging from the diamond must be labeled with one of the possible answer. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
59
5. Triangle A triangle shows where an in-process measurement occurs. How do you interpret flowcharts? Flowcharts will help you understand your process and uncover ways to improve it only if you use it to analyze what is happening. Interpret your Flowcharts will help you to. 1. 2. 3. 4. 5. 6.
Determine who is involved in the process. Form theories about root causes. Identify ways to streamline the process. Determine how to implement changes to the process. Locate cost-added-only steps. Provide training on how the process works or should work.
Types of flowchart 1. Linear Flowchart- a linear flowchart is a diagram that displays the sequence of work steps that make up a process. This tool can help identify rework and redundant unnecessary steps within process. 2. Assemble the right people to develop the flowchart- those operators, technicians, or office workers who are actually involved in the process. 3. Establish process boundaries-the starting and ending points. Identify the major activities or sub processes that are included in the process. Determine what is not included in the scope of the process to remove any doubt or confusion about the boundaries. This may also help establish the scope of related process. 4. List the steps, activities, and decisions to be charted. If your teams are not sure about a step, mark it to be investigated later. 5. Put the step in chronological sequence. Sometimes it‘s easier to start with the as step and work back to the first step. 6. Assign flowchart symbols such as boxes, diamonds, and triangles. 7. Review and title the Flowchart. Discussion Guide 1. What is flowchart? ________________________________________________________________ ________________________________________________________________ YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
60
2. What are the elements of flowchart? Define each? ________________________________________________________________ ________________________________________________________________ 3. When should teams use flowcharts? ________________________________________________________________ ________________________________________________________________ 4. What are the benefits of using flowcharts? ________________________________________________________________ ________________________________________________________________ 5. How do you interpret flowcharts? ________________________________________________________________ ________________________________________________________________
Lesson 14:
Practice Occupational Safety and Health
A hazard is anything that could you or someone else. Examples of workplace hazards include: Frayed electrical cords Boxes stacked precariously Noisy machinery Common hazards encountered by computer technicians and user 1. Physical Hazards One of the most common physical hazards involving computer technicians is cables running across the floor. Other common physical hazards include leaving tools on top of ladders and placing electronic equipment in precarious positions or on support that is not sturdy enough or not designed for holding electronic equipment. 2. Mechanical Hazards When working on electronic equipment, ask you ―Is there any way this equipment could hurt me? You might stick your hand in a printer and suddenly the paper feels arm moves feeling not only paper through the printer, but a piece of your finger too. 3. Chemical Hazards
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
61
There is wide array of chemical used with electronic equipment. There are display cleaning chemicals, keyboard cleaning chemicals, compressed gas dirt and dust removes, and many cleaning solvents. 4. Electric Shock Hazard Inside computers and electronic equipment, there is a range of voltages from 3.3 volts to 25 volts, most of these are harmless. 5. CRT Monitor High-Voltage Hazard CRT monitors are becoming less common nowadays, but should you run into one, it is best NOT to open it up. 6. Applying 5s on your computer a. Seiri Sorting/putting things in order (Remove/discard what is not needed so that there are fewer hazards and less clutter it interferes with work. b. Seiton Orderliness/Proper Arrangement (Place things in such a way that they can be easily) reached whenever they are needed. c. Seiso Clean/cleanliness d. Seiketsu Standardize/Purity e. Shitsuke Sustaining/discipline/commitment Computer Workstation Ergonomics There are various health problems associated with the regular use of computers, such as stress, eyestrain, and injuries to the wrists, neck, and back. Employers must take steps to protect employees whose work involves the regular use of computers. Work surface height Adjust the height of the work surface and/or the height of the chair so that the work surface allows your elbows to be bent at 90 degrees, forearms parallel with the fllor, wrist straight, shoulders relaxed. Chair Adjust the eat tilt so that you are comfortable when you are working on the keyboard. Usually, this will be close to horizontal but some people prefer the seat tilted slightly forwards. Keyboard placement Place the keyboard in a position that allows the forearms to be close to the horizontal and the wrists to be straight. This is, with the hand in line with forearm. Screen placement Set the eye to screen at the distance that permits you to most easily focus on the screen. Usually, this will be within an arm‘s length. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
62
Desk-top layout Place all controls and task materials within a comfortable reach of both hands so that there is no unnecessary twisting of any part of the body. Most people prefer the document holder to be between the keyboard and the monitor. Document holder Place this close to the monitor screen in the position that causes the least twisting or inclination of the head. Posture and environment Change posture at frequent intervals to minimize fatigue. Avoid awkward postures at the extremes of the joint range, especially the wrists. Lighting Place the monitor to the side of the light source/s, not directly underneath. Try to site desks between rows of lights. Glare and reflection It is important to detect the presence of glare and reflection. To determine whether there is glare from overhead lights whilst seated worker should hold an object such as a book. Using a mouse A well designed mouse should not cause undue pressure on the wrist and forearm muscles. A large bulky mouse may keep the wrist continuously bent at an uncomfortable angle. Posture during Keying Good posture is essential for all users of computers. It comprises of a natural and relaxed position, providing opportunity for movement, and from which the operator can assume a number of alternative position. Typing technique 1. Often use only one or two fingers which may overload the finger tendons; 2. Are constantly looking from keyboard to screen to keyboard, which may strain neck muscles. 3. Often adopt a tense posture.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
63
Computers-Ergonomic Guidelines 1. Viewing distance; 2. Time at computer 3. Seat and height posture 4. Footrest 5. Mouse 6. Keyboard Here are some of the ways you can identify health and safety problems. Observe your workplace; Investigate complaints from workers; Examine accident and near-miss records; Use simple surveys to ask your-co-workers Read reports or their information about your workplace. Methods of Control Elimination Elimination of a specific hazard or hazardous work process, or preventing it from entering the workplace, is the most effective method of control. It is important to consider the worker‘s health and safety when work processes are still in the planning stage. Discussion Guide 1. What are the common hazards encountered by computer technicians and users? ________________________________________________________________ ________________________________________________________________ 2. Give the 5s on your computer? ________________________________________________________________ ________________________________________________________________ 3. What is tree structure? ________________________________________________________________ ________________________________________________________________ How do you manage your own desktop? ________________________________________________________________ ________________________________________________________________ 4. What is computer ergonomics? ________________________________________________________________ ________________________________________________________________
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
64
Looking Book Direction: Read each statement below carefully. Place T on the line, if you think a statement is TRUE. Place F, if you think the statement is FALSE. _______________ 1. Your knees should be bent at a comfortable angle and greater than 90 degrees flexion when sitting in front of a computer. _______________ 2. A well-designed mouse should not cause undue pressure on the waist and forehead muscles. _______________ 3. Set the eye to screen at a distance that permits you to most easily focus on the screen. _______________ 4. Changing posture at frequent intervals maximizes fatigue when using a computer. _______________ 5. Place the keyboards in a position that allows the forearms to be close to the horizontal and the wrists to be straight. Enumerate the ways to follow to do computer ergonomics. 1. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 2. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 3. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 4. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ 5. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
65
Lesson 15:
Food Processing Tools, Equipment and Utensils
A tool is any physical item that can be used to achieve a goal, especially if the item is not consumed in the process. Informally the word is also used to describe a procedure or process with a specific purpose. Tool use by humans dates back millions of years, and other animals are also known to employ simple tools. Tools that are used in particular fields or activities may have different designations such as "instrument", "utensil", "implement", "machine", or "apparatus". The set of tools needed to achieve a goal is "equipment". The knowledge of constructing, obtaining and using tools is technology. believe that the use of tools was an important step in thee evolution of mankind. Humans evolved an opposable thumb — useful in holding tools — and increased dramatically in intelligence, which aided in the use of tools. Because tools are used extensively by both humans and wild chimpanzees, it is widely assumed that the first routine use of tools took place prior to the divergence between the two species. These early tools, however, were likely made of perishable materials such as sticks, or consisted of unmodified stones that cannot be distinguished from other stones as tools. The beginning of the Stone Age marks the era when hominins first began manufacturing stone tools, and evidence of these tools dates back at least 2.6 million years in Ethiopia. One of the earliest distinguishable stone tool forms is the hand axe. Up until recently, weapons found in digs were the only tools of ―early man‖ that were studied and given importance. Now, more tools are recognized as culturally and historically relevant. As well as hunting, other activities required tools such as preparing food, ―…netting, leatherworking, grain harvesting and woodworking…‖ Included in this group are ―flake stone tools". Tools are the most important items that the ancient humans used to climb to the top of the food chain; by inventing tools, they were able to accomplish tasks that human bodies could not, such as using a spear or bow and arrow to kill prey, since their teeth were not sharp enough to pierce many animals' skins. ―Man the hunter‖ as the catalyst for Hominin change has been questioned. Based on marks on the bones at archaeological sites, it is now more evident that pre-humans were scavenging off of other predator‘s carcasses rather than killing their own food. The transition from stone to metal tools roughly coincided with the development of agriculture. Mechanical devices experienced a major expansion in their use in Ancient Greece and Ancient Rome with the systematic employment of new energy
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
66
sources.especially waterwheels. Their use expanded through the Dark Ages with the addition of windmills. Machine tools occasioned a surge in producing new tools in the industrial revolution. Advocates of nanotechnology expect a similar surge as tools become microscopic in size. Functions One can classify tools according to their basic functions: Cutting tools, such as the knife, scythe or sickle, are wedge-shaped implements that produce a shearing force along a narrow face. Ideally, the edge of the tool needs to be harder than the material is being cut or else the blade will become dulled with repeated use. But even resilient tools will require periodic sharpening, which is the process of removing deformation wear from the edge. Other examples of cutting tools include gouges and drill bits. Moving tools move large and tiny items. Most are levers which give the user a mechanical advantage. For example, concentrating-force tools: the hammer moves a nail, the maul moves a stake, or a whip moves flesh on a horse. These operate by applying physical compression to a surface. In the case of the screwdriver, the force is rotational and called torque. Writing implements deliver a fluid to a surface via compression to activate the ink cartridge. Also grabbing and twisting nuts and bolts with pliers, a glove, a wrench, etc. All these tools move items by some kind of force. Also trucks, rockets and airplanes move larger items and particle accelerators move very small items. Tools that enact chemical changes, including temperature and ignition, such as lighters and blowtorches. Guiding, measuring and perception tools include the ruler, glasses, set square, sensors, straightedge, theodolite,microscope, monitor, clock, phone, printer Shaping tools, such as molds, jigs, trowels Fastening tools, such as welders, rivet guns, nail guns, or glue guns. Information and data manipulation tools, such as computers, middleware, IDE, spreadsheets Some tools may be combinations of other tools. An alarm-clock is for example a combination of a measuring tool (the clock) and a perception tool (the alarm). This enables the alarm-clock to be a tool that falls outside of all the categories mentioned above. There is some debate on whether to consider protective gear items as tools, because they do not directly help perform work, just protect the worker like ordinary YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
67
clothing. They do meet the general definition of tools and in many cases are necessary for the completion of the work. Personal protective equipment includes such items as gloves, safety glasses, ear defenders and biohazard suits. Tool substitution Often, by design or coincidence, a tool may share key functional attributes with one or more other tools. In this case, some tools can substitute for other tools, either as a makeshift solution or as a matter of practical efficiency. "One tool does it all" is a motto of some importance for workers who cannot practically carry every specialized tool to the location of every work task; such as a carpenter who does not necessarily work in a shop all day and needs to do jobs in a customer's house. Tool substitution may be divided broadly into two classes: substitution "by-design", or "multi-purpose" use, and substitution as makeshift. Substitution "by-design" would be tools that are designed specifically to accomplish multiple tasks using only that one tool. Substitution as makeshift is when human ingenuity comes into play and a tool is used for its unintended purpose such as a mechanic using a long screw driver to separate a cars control arm from a ball joint instead of using a tuning fork. In many cases, the designed secondary functions of tools are not widely known. As an example of the former, many wood-cutting hand saws integrate a carpenter's square by incorporating a specially shaped handle that allows 90° and 45° angles to be marked by aligning the appropriate part of the handle with an edge and scribing along the back edge of the saw. The latter is illustrated by the saying "All tools can be used as hammers." Nearly all tools can be used to function as a hammer, even though very few tools are intentionally designed for it and even fewer work as well as the original. Tools are also often used to substitute for many mechanical apparatuses, especially in older mechanical devices. In many cases a cheap tool could be used to occupy the place of a missing mechanical part. A window roller in a car could easily be replaced with a pair of vise-grips or regular pliers. A transmission shifter or ignition switch would be able to be replaced with a screw-driver. Again, these would be considered tools that are being used for their unintended purposes, substitution as makeshift. Tools such as a rotary tool would be considered the substitution "by-design", or "multi-purpose". This class of tools allows the use of one tool that has at least two different capabilities. "Multi-purpose" tools are basically multiple tools in one device/tool. Tools such as this are often power tools that come with many different attachments like a rotary tool does, so you could say that a power drill is a "multi-purpose" tool because you can do more than just one thing with a power drill.
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
68
Multi-use tools
Bicycle multi-tool A Multi-tool is a hand tool that incorporates several tools into a single, portable device; the Swiss army knife represents one of the earliest examples. Other tools have a primary purpose but also incorporate other functionality - for example, lineman's pliers incorporate a gripper and cutter, and are often used as a hammer; and some hand saws incorporate a carpenter's square in the right-angle between the blade's dull edge and the saw's handle. This would also be the category in which the "multi-purpose" tools since they are also multiple tools in one (multi-use and multipurpose can be used interchangeably). These types of tools were specifically made to catch the eye of many different craftsmen who traveled to do their work. To these workers these types of tools were revolutionary because they were one tool or one device that could do several different things. With this new revolution of tools the traveling craftsman would not have to carry so many tools with them to job sites, being that their space would be limited to the vehicle they were driving. The problem of having to deal with so many different tools was solved with the overtaking of multi-use tools. Use by animals
A Bonobo at the San Diego Zoo "fishing" for termites YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
69
Observation has confirmed that a number of species can use tools including monkeys, apes, elephants, several birds, and sea otters. Philosophers originally thought that only humans had the ability to make tools, until zoologists observed birds and monkeys making tools. Now the unique relationship of humans with tools is considered to be that we are the only species that uses tools to make other tools. Tool metaphors A telephone is a communication tool that interfaces between two people engaged in conversation at one level. It also interfaces between each user and the communication network at another level. It is in the domain of media and communications technology that a counter-intuitive aspect of our relationships with our tools first began to gain popular recognition. Marshall McLuhan famously said "We shape our tools. And then our tools shape us." McLuhan was referring to Below are the functions of some parts of an automatic can sealer. 1. Clamp 2. Base plate or plunger plate 3. Can lifter handle 4. Crank 5. First operation roll 6. Second operation roll 7. Seaming roller pin 8. Seaming roller pin-second 9. Rivet 10. Chuck 11. Height washers 12. Adjusting levers 13. Base compression spring 14. Base plate shaft
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
70
Some of its parts and their functions are as follows. 1. Geared seam gauge or pressure gauge. 2. Pressure regulator weight 3. Vent pipe pressure regulator weight. 4. Bakelite wingnut or knob. 5. Arrowhead and arrowline 6. Automatic pressure control 7. Overpressure plug 8. Cover 9. Body 10. Bakelite top handle 11. Body or side handles The Smokehouse A smokehouse is a device used in treating the fish or meat with smoke. It can be a cold smoke house or a hot smokehouse. The Parts of a Drier Smokehouse and their Functions: 1. Removable slatted benches. They hold the fish to be smoked. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
71
2. Removable hangers with hook. They are used for hanging fish to be dried or smoked. 3. Wooden hooks. They are nailed from the top of a drier smokehouse where fish are also hanged when drying or smoking. 4. Vents. These are located below the roof at the front and back of the smokehouse to provide the necessary air circulation. 5. Tunnel or pipe. Conveys the smoke from the concreter furnace into the smokehouse. 6. Concrete furnace. It is where the smoke- producing materials are placed and burned. The Freezer and Refrigerator A refrigerator (colloquially fridge) is a common household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic, or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Refrigeration is an essential food storage technique in developed countries. Lower temperatures in a confined volume lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator replaced the icebox, which was a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an icebox in American usage. Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Natural means are still used to cool foods today. On mountainsides, runoff from melting snow is a convenient way to cool drinks, and during the winter one can keep milk fresh much longer just by keeping it outdoors. The word "refrigeratory" was used as early at least as the 17th century[2] The history of artificial refrigeration began when Scottish professor William Cullen designed a small refrigerating machine in 1755. Cullen used a pump to create a partial vacuum over a container of diethyl ether, which then boiled, absorbing heatfrom the surrounding air. The experiment even created a small amount of ice, but had no practical application at that time. In 1805, American inventor Oliver Evans described a closed vapor-compression refrigeration cycle for the production of ice by ether under vacuum. In 1820, the British scientist Michael Faraday liquefied ammonia and other gases by using high pressures and low temperatures, and in 1834, an American expatriate to Great Britain, Jacob YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
72
Perkins, built the first working vapor-compression refrigeration system in the world. It was a closed-cycle device that could operate continuously. A similar attempt was made in 1842, by American physician, John Gorrie, who built a working prototype, but it was a commercial failure. American engineer Alexander Twining took out a British patent in 1850 for a vapor compression system that used ether. The first practical vapor compression refrigeration system was built by James Harrison, a British journalist who had emigrated to Australia. His 1856 patent was for a vapor compression system using ether, alcohol or ammonia. He built a mechanical icemaking machine in 1851 on the banks of the Barwon River at Rocky Point in Geelong, Victoria, and his first commercial ice-making machine followed in 1854. Harrison also introduced commercial vapor-compression refrigeration to breweries and meat packing houses, and by 1861, a dozen of his systems were in operation.
Ferdinand CarrĂŠ's ice-making device The first gas absorption refrigeration system using gaseous ammonia dissolved in water (referred to as "aqua ammonia") was developed by Ferdinand CarrĂŠ of France in 1859 and patented in 1860. Carl von Linde, an engineering professor at the Technological University Munich in Germany, patented an improved method of liquefying gases in 1876. His new process made possible the use of gases such asammonia, sulfur dioxide (SO2) and methyl chloride (CH3Cl) as refrigerants and they were widely used for that purpose until the late 1920s. Domestic refrigerator
McCray pre-electric home refrigerator ad (1905) This company, founded in 1887, is still in business. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
73
In 1913, refrigerators for home and domestic use were invented by Fred W. Wolf of Fort Wayne, Indiana with models consisting of a unit that was mounted on top of an ice box. In 1914, engineer Nathaniel B. Wales of Detroit, Michigan, introduced an idea for a practical electric refrigeration unit, which later became the basis for the Kelvinator. A self-contained refrigerator, with a compressor on the bottom of the cabinet was invented by Alfred Mellowes in 1916. Mellowes produced this refrigerator commercially but was bought out by William C. Durant in 1918, which started the Frigidaire Company to mass-produce refrigerators.[7] In 1918, Kelvinator Company introduced the first refrigerator with any type of automatic control. The absorption refrigerator was invented by Baltzar von Platen and Carl Munters from Sweden in 1922, while they were still students at the Royal Institute of Technology in Stockholm. It became a worldwide success and was commercialized by Electrolux. Other pioneers included Charles Tellier, David Boyle, and Raoul Pictet. Carl von Linde was the first to patent and make a practical and compact refrigerator. These home units usually required the installation of the mechanical parts, motor and compressor, in the basement or an adjacent room while the cold box was located in the kitchen. There was a 1922 model that consisted of a wooden coldbox, watercooled compressor, an ice cube tray and a 9-cubic-foot (0.25 m3) compartment, and cost $714. (A 1922 Model-TFord cost about $450.) By 1923, Kelvinator held 80 percent of the market for electric refrigerators. Also in 1923 Frigidaire introduced the first selfcontained unit. About this same time porcelain-covered metal cabinets began to appear. Ice cube trays were introduced more and more during the 1920s; up to this time freezing was not an auxiliary function of the modern refrigerator.
General Electric "Monitor-Top" refrigerator, introduced in 1927. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
74
The first refrigerator to see widespread use was the General Electric "MonitorTop" refrigerator introduced in 1927, so-called because of its resemblance to the gun turret on the ironclad warship USS Monitor of the 1860s. The compressor assembly, which emitted a great deal of heat, was placed above the cabinet, and enclosed by a decorative ring. Over a million units were produced. As the refrigerating medium, these refrigerators used eithers ulfur dioxide, which is corrosive to the eyes and may cause loss of vision, painful skin burns and lesions, or methyl format, which is highly flammable, harmful to the eyes, and toxic if inhaled or ingested. Many of these units are still functional today. These cooling systems cannot legally be recharged with the hazardous original refrigerants if they leak or break down. The introduction of Freon in the 1920s expanded the refrigerator market during the 1930s and provided a safer, low-toxicity alternative to previously used refrigerants. Separate freezers became common during the 1940s, the popular term at the time for the unit was a deep freeze. These devices, or appliances, did not go into mass production for use in the home until after World War II. The 1950s and 1960s saw technical advances like automatic defrosting and automatic ice making. More efficient refrigerators were developed in the 1970s and 1980s, even though environmental issues led to the banning of very effective (Freon) refrigerants. Early refrigerator models (from 1916) had a cold compartment for ice cube trays. From the late 1920s fresh vegetables were successfully processed through freezing by the Postum Company (the forerunner of General Foods), which had acquired the technology when it bought the rights to Clarence Birdseye's successful fresh freezing methods. The first successful application of frozen foods occurred when General Foods heiress Marjorie Merriweather Post (then wife of Joseph E. Davies, United States Ambassador to the Soviet Union) deployed commercial-grade freezers in Spaso House, the US Embassy in Moscow, in advance of the Davies‘ arrival. Post, fearful of the USSR's food processing safety standards, fully stocked the freezers with products from General Foods' Birdseye unit. The frozen food stores allowed the Davies to entertain lavishly and serve fresh frozen foods that would otherwise be out of season. Upon returning from Moscow, Post (who resumed her maiden name after divorcing Davies) directed General Foods to market frozen product to upscale restaurants. Home freezers as separate compartments (larger than necessary just for ice cubes), or as separate units, were introduced in the United States in 1940. Frozen foods, previously a luxury item, became commonplace. Freezer Freezer units are used in households and in industry and commerce. Food stored at or below −18 °C (0 °F) is safe indefinitely. Most household freezers maintain temperatures from −23 to −18 °C (−9 to 0 °F), although some freezeronly units can achieve −34 °C (−29 °F) and lower. Refrigerators generally do not YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
75
achieve lower than −23 °C (−9 °F), since the same coolant loop serves both compartments: Lowering the freezer compartment temperature excessively causes difficulties in maintaining above-freezing temperature in the refrigerator compartment. Domestic freezers can be included as a separate compartment in a refrigerator, or can be a separate appliance. Domestic freezers are generally upright units resembling refrigerators or chests (upright units laid on their backs). Many modern upright freezers come with an ice dispenser built into their door. Some upscale models include thermostat displays and controls, and flat-screen televisions have even been incorporated. Commercial and domestic refrigerators Commercial refrigerator and freezer units, which go by many other names, were in use for almost 40 years prior to the common home models. They used gas systems such as ammonia (R-717) or sulfur dioxide (R-764), which occasionally leaked, making them unsafe for home use. Practical household refrigerators were introduced in 1915 and gained wider acceptance in the United States in the 1930s as prices fell and nontoxic, non-flammable synthetic refrigerants such asFreon-12 (R-12) were introduced. However, R-12 damaged the ozone layer, causing governments to issue a ban on its use in new refrigerators and air-conditioning systems in 1994. The less harmful replacement for R-12, R-134a (tetrafluoroethane), has been in common use since 1990, but R-12 is still found in many old systems today. A common commercial refrigerator is the glass fronted beverage cooler. These type of appliances are typically designed for specific re-load conditions meaning that they generally have a larger cooling system. This ensure s that they are able to cope with large throughput of drinks. As a result it is common for these types of commercial refrigerators to have energy consumption of >4 kWh/day
Medical and scientific refrigerators Typically, medical refrigerator can be set at 40 °F to maintain temperatures in the range 2-8 °C (35-46 °F). If frozen, then some products are to be discarded.
Styles of refrigerators
Frigidaire Imperial "Frost Proof" model FPI-16BC-63, top refrigerator/bottom freezer with brushed chrome door finish made by General Motors Canada in 1963 YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
76
Most households use the freezer-on-top-and-refrigerator-on-bottom style, which has been the basic style since the 1940s. Traditional style (aka top-mount fridge) — 1940s to present. Freezer top/refrigerator bottom (although most of the earlier models, some of the cheaper later models, and still some mini-fridges use the freezer chest, or what is known as the freezer-in-the-fridge). A separate freezer compartment — not located within the larger refrigerator compartment — became the industry standard during the early- to mid-1960s. Side-by-side style (aka American-style fridge) — introduced by Amana in 1949 but not popular until 1965–present; left side is freezer and the right is refrigerator. Top-refrigerator/bottom-freezer style (aka bottom-mount fridge) — mid-1950s to present. French-door style — late 1990s-present. Two French doors for refrigerator and bottom freezer. Four-door French-door style - mid-2000s-presents. Two French doors for refrigerator and bottom freezer plus an extra door above the freezer which can function as a refrigerator or freezer. Door and drawer, similar in concept to drawer style ovens, whereby the entire contents of the freezer are pulled out on gliders. Four door style-2013–present-four-door style fridge with a French-door refrigerator section and a lower section divided into a freezer on the left and an area that can be converted between fridge and freezer space on the lower-right. In the early 1950s most refrigerators were white, but from the mid-1950s through present day designers and manufacturers put color onto refrigerators. In the late1950s/early-1960s, pastel colors like turquoise and pink became popular, brushed chrome-plating (similar to stainless finish) was available on some models from different brands. In the late 1960s and throughout the 1970s, earth toned colors were popular, including Harvest Gold, Avocado Green and almond. In the 1980s, black became fashionable. In the late 1990s stainless steel came into vogue, and in 2009, one manufacturer introduced multi-color designs. Most home refrigerators weigh between 200 pounds (91 kg) and 450 pounds (200 kg), with some models weighing up to 875 pounds (397 kg).
Tools and Utensils Used in Food processing and their Uses 1. Measuring Devices a. Weighing scales The triple beam balance is for measuring small quantities like spices, preservatives, each. While the heavy duty scale is for measuring fish, salt, etc. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
77
b. Measuring spoons  A measuring spoon is a spoon used to measure an amount of a substance, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, etc.  A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients such as water, milk, juice, flour, etc. measuring cups can be in plastic, glass and stainless. From mini shot measure to measuring pitcher and batter bowl. c. Thermometers- thermometers indicate the degree of hotness or coldness of a thing or body. It measures how high or low the temperature is. d. Glass tube thermometers e. Salinometr. It is used to measure the salinity of brine. f. Psychrometer. It is used to measure the relative humidity of the air when sun drying. g. Anemoter- it is used to determine the velocity of he wind in sun drying. h. Refractometer- used to measure the sugar concentration of sap and syrup for the food. 2. Cutting Implements a. Knives- for cutting or slicing fish or meat, for scaling fish. b. Filleting knives-for filleting fish c. Scissors-for trimming-off fins of fish 3. Descaler or scales They are used I removing the scales of fish. Salting Equipment 1. Oil drum- used as a container to keep salted fish during the process 2. Earthen pots- are used in storing the salted products. 3. Wooden salting vat- is a container used in the salting process. 4. Smoking Equipment 1. Baklad made of bamboo used in drying the fish prior to smoking. 2. Bakol is a bamboo basket used to transport smoked. 3. Bistay is a bamboo basket for collecting sun dreid fish 4. Dinarayan is a smoking tray made of wood 5. Panakip is a bamboo cover used to keep fish submerged in the brine while boiling 6. Panandok is a big metal ladle to scoop up the cooked fish from the boilng brine. 7. Brine cooked fish while drying. 8. Cooking fish in a brine 5. Others YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
78
 
Tong- for picking up or handling food Chopping board-it is where fish or meat are cut, ingredients are sliced or minced.
Inspecting and Checking Condition of Equipment and machines (USE) Preventive maintenance which include checking the following. 1. Machine temperature 2. Hydraulic fluid 3. Wear and surface condition 4. Crack 5. Leak detection 6. Vibration 7. Corrosion 8. Electric insulation Discussion Guide 1. What is can sealer? Why is it important? ________________________________________________________________ ________________________________________________________________ 2. What is the importance of having pressure cooker? ________________________________________________________________ ________________________________________________________________ 3. What is the purpose of the smokehouse? ________________________________________________________________ ________________________________________________________________ 4. What are the parts of drier smoke house and their functions? ________________________________________________________________ ________________________________________________________________ 5. What are the other types of smokehouse? ________________________________________________________________ ________________________________________________________________ 6. What are the tools and utensils used in food processing? ________________________________________________________________ ________________________________________________________________ 7. What is the purpose of chlorine? ________________________________________________________________ ________________________________________________________________ 8. How to calibrate measuring devices? ________________________________________________________________ YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
79
________________________________________________________________ 9. What are the procedures in using standard measuring devices? ________________________________________________________________ ________________________________________________________________ 10. How to care for the pressure cooker? ________________________________________________________________ ________________________________________________________________
Lesson 16
Site Selection
Plants contribute to the pleasures in the life of human, directly and indirectly. Plants provide us food for adequate nutrients needed by our body, clothing, shelter, fresh air, shade and medicine. In addition, it plays an essential role of producing oxygen. Climatic Requirements Climate is one of the most important factors which control plant growth and influence crop yield in any given region from year to year. Temperature. There are three basic temperatures necessary for the germination and growth of each plant species. First, the minimum temperature limits of plants. If the temperature goes below the minimum temperature, the plant will not or will stop growing. Second, the maximum temperature where in the plans can still survive. Water- it is a universal solvent. Nitrogen, phosphorus, potassium and the other food elements named cannot be taken up by the pant unless there is water in the soil. Light. All aspects of plant growth are affected by light directly or indirectly. It affects the growth of crop plants mainly through affecting (1) Their structural development 2) Their food production and (3) the time required of certain species of varieties to produce seeds. Factors Affecting Climate 1. Latitude- or the distance north or south of the equator. As a rule, the farther a region is located from the equator; the cooler is its climate. 2. Altitude- or elevation above sea level. The higher elevation, the temperature is lower than at sea level. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
80
3. Mountain ranges-mountain ranges affects wind and humidity. 4. Ocean currents-affects the temperature of neighboring areas. 5. Vegetation-more forest and vegetation are like clouding in a given locality. Soil Sampling and Soil Analysis Soil sampling and soil analysis are important to determine the pH level of the soil and the nutrients present in the soil. Results of the soil analysis will be the basis of fertilizer applications. Steps in Proper Soil Sampling 1. Make a map of the farm showing areas (SA) 2. Collect spot soil samples from each SA. 3. Take composite soil sample. Soil preparation Remember that soil is an important medium in crop production because mineral elements are deposited into the soil and absorbed by plants roots. These elements are called soil nutrients. These nutrients are absorbed by the roots and transported to the different parts of the plant to develop flowers, fresh leaves, new shoots and fruits. It is therefore advisable to prepare the soil thoroughly, so that plants could maximize its use. Importance of Soil Preparation 1. To promote good soil condition 2. To control the growth of weeds. 3. To control the growth of disease-causing organisms present in the soil. 4. To improve the water holding capacity. 5. To promote soil aeration 6. To take advantage of the soil nutrients present in the soil. 7. To allow water to move downward Discussion Guide 1. What are the characteristics of good farm land? 2. What are the most important climatic factors/ define each. 3. What are the factors affecting climate? 4. What are the proper steps on soil sampling. 5. What is the importance of soil preparation? A. Interview a local farmer in your community regarding the thing he do on soil sampling and soil preparation. Discuss your findings at class. Write your finding. YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
81
B. Enumerate the characters of good farm land 1. 2. 3. 4. 5.
___________________ ___________________ ___________________ ___________________ ___________________
Lesson 17
Farm Tools and Equipment
The kinds or types of hand tools and equipment used by the farmer determine the success or failure of his crops. This lesson shows not only the importance of hand tools and equipment in farm crop production but also shows their uses, care and repair. It also focuses on the procedures in preparing the land for vegetable production. It includes the use of appropriate tools for cleaning and tilling the land and the steps in preparing the land. A hand tool is any tool that is not a power tool – that is, one powered by hand (manual labor) rather than by an engine. Some examples of hand tools are hammers, spanners, pliers, screwdrivers and chisels. Hand tools are generally less dangerous than power tools. 
Hand Tools Hand tools are usually light and used without the help of animals or machines. They are being used in performing farm activities which involve small areas like school garden and home garden. 1. Bolo is used for cutting tall grasses and weeds and chopping branched of trees. 2. Crowbar is used for digging big holes and for digging out big stones and stamps. 3. Pick-mattock 4. Grab-hoe 5. Spade 6. Shovel 7. Rake 8. Spanding fork 9. Light hoe 10. Hand towel 11. Hand cultivator 12. Hand fork 13. Pruning shears 14. Axe YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
82
15. Knife 16. Sprinklers 17. Water pails 18. Sprayers 19. Wheel barrow 20. Sickle Farm Implements 1. Plows. These are farm implements either pulled by a working animal or a tractor. 2. Harrow. The native wooden harrow is made of wood with metal teeth and pulled by a carabao while the disc harrow is made of metal mounted to tractor. 3. Rotavator. The rotavator is an implement mounted to a tractor used for tilling and pulverizing the soil. Common Farm Equipment 1. Hand tractor is used to pull a plow and harrow in preparing a large area of land. 2. Four-wheel tractor is used to pull disc low and disc harrow in preparing much bigger area of land. 3. Water pumps are used to draw irrigation water from a source. 4. Thresher is a farm machine for separating seeds or grain from the husks and straw 5. Corn Dehusker is use after plucking the corn from maize plant it is directly put into the self feeding chaute without removing the skin cover. 6. Rice harvester is a machine for harvesting rice, legumes and grasses, cuts of the plant tops, then beats and cleans the grain while the machine continues to move across the field. 7. Grass cutter is a machine or device with a rotating blade for cutting grass as a lawn mower or a scathe. 8. Rice seeder is use to transplant rice seedling into paddy field. Machine transplanting using rice seeder requires considerably less time and labor than manual transplanting. 9. Miller is use for removing the husk from rough rice or paddy. Discussion Guide 1. What are the farm tools and equipments used in farming? 2. How to operate the equipment properly? 3. What is the preventive maintenance needs to do? 4. What are the basic workplace calculations? 5. How to interpret irrigation plan and design?
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
83
Read the questions carefully select the best answer from the box and write it on the space provided. Crowbar Shovel Bolo Harrow Miller
mattock Spading fork Thresher Native plow Disc harrow
Spade Grub hoe Wheel barrow disk plow Knife
____________ 1. An example of a digging tool ____________2. Tool used for cutting grasses ____________ 3. A tool with one end of its blade flattened and the other pointed at right angles to its handle. ____________ 4. A tool resembles the appearance of spoon and use for transferring soil. ____________ 5. An implement being pulled by working animal to till the land ____________ 6. An implement mounted to a tractor that is used to pulverize the newly plowed soil. ____________ 7. An open container with a single wheel at the front and two handles at the back used to transport things ____________ 8. A tool used to harvest crops ____________ 9. An equipment use for removing the husk from rough rice or paddy ____________10. A farm machine for separating seeds or grain from the husks and straw
YOUNG JI INTERNATIONAL SCHOOL / COLLEGE
84