The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
The main steps in cleaning fresh fish are: 1) scale the fish using a blunt knife to remove scales without damaging the flesh; 2) eviscerate or gut the fish by making a cut along the belly and removing the internal organs; 3) rinse the fish thoroughly under clean running water to remove blood and residue. Proper cleaning is important to prepare the fish for further processing and prolong its shelf life.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
The document discusses competencies related to food (fish) processing. It covers using standard measuring devices and instruments, operating food processing tools and equipment, and performing mathematical computations. Specifically, it outlines learning objectives, performance standards, and assessment activities for skills like identifying measuring tools, following procedures to operate equipment, gathering and analyzing production data, and calculating costs. The overall goal is to teach skills needed for food processing jobs in agriculture and fishery industries.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
Here are the key points to remember about the parts and functions of a can sealer:
- Clamps hold the sealer in place during operation.
- The base plate holds the can base. It has grooves to fit different can sizes.
- The can lifter handle raises and lowers the base plate during sealing.
- The crank is turned to perform the first and second sealing operations.
- The first operation roll partially seals the can seam.
- The second operation roll fully seals the can seam.
- The chuck holds the can cover during sealing. Different sized chucks are used for different can sizes.
- Height washers and adjusting levers are used to match the can size being
This document provides a list of 45 common kitchen tools and utensils that every kitchen needs, along with their uses. It also discusses different materials used to make kitchen tools, including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and wood. The document aims to help students identify, classify, and understand the importance of using appropriate kitchen tools and equipment for cooking. Key tools discussed include knives, measuring cups/spoons, pots/pans, spatulas, peelers, can openers, colanders, serving spoons, and various utensils for tasks like mixing, blending, and food preparation. Equipment like ranges, ovens, refrigerators, blenders and mic
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
1. The document outlines rules and procedures for proper maintenance and care of equipment. This includes regularly inspecting machines for issues like cracks, leaks, and wear and tear.
2. Specific maintenance tasks are described for various equipment like pressure cookers, can sealers, freezers, and ovens. This involves cleaning, lubricating parts, and checking for defects.
3. Minor troubleshooting like replacing worn parts is covered. Preventive maintenance like inspections and applying lubricants is also discussed to minimize equipment breakdowns.
The main steps in cleaning fresh fish are: 1) scale the fish using a blunt knife to remove scales without damaging the flesh; 2) eviscerate or gut the fish by making a cut along the belly and removing the internal organs; 3) rinse the fish thoroughly under clean running water to remove blood and residue. Proper cleaning is important to prepare the fish for further processing and prolong its shelf life.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
The document discusses competencies related to food (fish) processing. It covers using standard measuring devices and instruments, operating food processing tools and equipment, and performing mathematical computations. Specifically, it outlines learning objectives, performance standards, and assessment activities for skills like identifying measuring tools, following procedures to operate equipment, gathering and analyzing production data, and calculating costs. The overall goal is to teach skills needed for food processing jobs in agriculture and fishery industries.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
Here are the key points to remember about the parts and functions of a can sealer:
- Clamps hold the sealer in place during operation.
- The base plate holds the can base. It has grooves to fit different can sizes.
- The can lifter handle raises and lowers the base plate during sealing.
- The crank is turned to perform the first and second sealing operations.
- The first operation roll partially seals the can seam.
- The second operation roll fully seals the can seam.
- The chuck holds the can cover during sealing. Different sized chucks are used for different can sizes.
- Height washers and adjusting levers are used to match the can size being
This document provides a list of 45 common kitchen tools and utensils that every kitchen needs, along with their uses. It also discusses different materials used to make kitchen tools, including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and wood. The document aims to help students identify, classify, and understand the importance of using appropriate kitchen tools and equipment for cooking. Key tools discussed include knives, measuring cups/spoons, pots/pans, spatulas, peelers, can openers, colanders, serving spoons, and various utensils for tasks like mixing, blending, and food preparation. Equipment like ranges, ovens, refrigerators, blenders and mic
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
1. The document outlines rules and procedures for proper maintenance and care of equipment. This includes regularly inspecting machines for issues like cracks, leaks, and wear and tear.
2. Specific maintenance tasks are described for various equipment like pressure cookers, can sealers, freezers, and ovens. This involves cleaning, lubricating parts, and checking for defects.
3. Minor troubleshooting like replacing worn parts is covered. Preventive maintenance like inspections and applying lubricants is also discussed to minimize equipment breakdowns.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
The document provides a learning module on caregiving that includes 4 lessons covering topics such as using and maintaining tools and equipment, performing calculations, occupational health and safety procedures, and maintaining tools. It contains information sheets, activities, and scoring rubrics for each lesson to help students learn and demonstrate competency in key areas related to caregiving. The overall goal is for students to gain skills across 4 common competencies by the end of the module in preparation for further certification in caregiving.
This document provides information about kitchen tools and equipment used in commercial cooking. It begins with defining key terms related to kitchen tools and equipment. It then lists and describes common kitchen tools like knives, pots, pans, measuring cups/spoons, peelers, graters, etc. and the materials they are made of like stainless steel, aluminum, plastic, wood. It provides details on 15 essential cooking tools/equipment and their uses. The document aims to educate students on proper use and maintenance of kitchen tools and equipment.
This document provides background information and instructions for teachers on teaching the K to 12 Technology and Livelihood Education (TLE) exploratory course on Commercial Cooking. It discusses that TLE courses aim to develop students' technological proficiency and entrepreneurial skills to meet the overall goal of the K to 12 curriculum. Teachers are instructed to use the provided learning modules, which cover 4-5 lessons focused on basic competencies. The modules are designed based on Technical Education and Skills Development Authority standards to help students earn certificates and qualify for industry certification.
This document outlines a curriculum for bread and pastry production. It includes 5 lessons that cover using tools and equipment, measurement and calculation, tool maintenance, occupational health and safety procedures, and emergency drills. The lessons teach skills like identifying baking tools, measuring ingredients accurately, performing preventative tool maintenance, identifying workplace hazards, and following emergency procedures. Students will participate in activities like classifying tools, calculating measurements, practicing safe tool cleaning and storage, creating hazard posters, and conducting emergency drills. They will be assessed through written tests, skills demonstrations, and direct observation of their safety practices.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document is a daily lesson log from San Luis High School for the week of February 13-17, 2023. It outlines the objectives, content, learning resources, procedures, and reflections for lessons on standard measuring devices and instruments in food fish processing. The lessons focused on identifying these tools, appreciating their importance, and demonstrating their proper use, checking, sanitizing and calibration. Reference materials included the K-12 Basic Education Curriculum and online resources. Assessment methods included student interaction, identification activities and quizzes to evaluate learning. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
The document discusses food safety practices and environmental policies that should be implemented during food processing. It outlines sanitation standard operating procedures that cover workplace sanitation, handling of raw materials, storage and transportation, and safety measures for workers, equipment, and facilities. The document also discusses Hazard Analysis Critical Control Point (HACCP) which is a system used to identify, evaluate, and control hazards that could affect food safety.
Here are the ten caregiving equipment, tools or paraphernalia found in the puzzle:
1. STETHOSCOPE
2. THERMOMETER
3. DISHWASHER
4. DRYER
5. BROOM
6. VACUUM CLEANER
7. WASHING MACHINE
8. IRON
9. IRONING BOARD
10. CLOTHES HANGER
TLE - FOOD PROCESSING (salting, curing, smoking)MichaellaApale
The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
The lesson plan discusses proper maintenance and storage of tools and equipment. It emphasizes that tools should be properly maintained to keep workers safe, following manufacturer schedules. Good practices for storage include labeling tools and parts, using bins for small items, and assigning maintenance responsibilities. The benefits of proper storage are that tools and parts stay in good condition, costs are reduced, and productivity increases by saving time locating tools.
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
Cookery 9 1st quarter lo1 1 identify the chemicals to be utilized in cleaning...Cristina Rico
This document discusses cleaning and sanitizing kitchen tools and equipment. It identifies four main types of cleaning agents: detergents, degreasers, abrasives, and acids. Detergents are the most common and include liquids, powders, and crystals. Degreasers remove grease using solvents like vinegar or cornstarch. Abrasives rely on scrubbing to clean and should be used carefully. Acids are powerful but must be diluted properly to clean without being dangerous or corrosive. The document provides examples of each type and instructs on applying the proper cleaning agents.
K to 12 Basic Education Curriculum Technology and Livelihood Education Learni...ChristineAgustin
The document is a learning module on computer hardware servicing for grades 7 and 8 in the Philippines. It contains 4 lessons that cover key competencies: 1) using hand tools, 2) performing calculations and measurements, 3) preparing and interpreting technical drawings, and 4) practicing occupational health and safety. The first lesson focuses on selecting, using, and maintaining appropriate hand tools for computer repair tasks. It provides definitions of common tools and groups them into categories for electrostatic discharge protection, hand tools, cleaning tools, and diagnostic tools. The lesson emphasizes safe tool use, maintenance, and selecting the right tool for each job.
Here are the steps to estimate the cost of farm activities for 1 hectare of land preparation for rice for the first cropping of 2019-2020:
1. Identify the farm activities needed such as plowing, harrowing, construction and repair of dikes, etc.
2. Determine the number of workers and equipment needed for each activity.
3. Quantify the labor input such as number of days, hours, etc.
4. Determine the labor cost per day/hour.
5. Multiply the labor cost by the labor input to get the total cost.
6. Tabulate all the information to come up with the estimated total cost of production.
The table provided
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
The document provides a learning module on caregiving that includes 4 lessons covering topics such as using and maintaining tools and equipment, performing calculations, occupational health and safety procedures, and maintaining tools. It contains information sheets, activities, and scoring rubrics for each lesson to help students learn and demonstrate competency in key areas related to caregiving. The overall goal is for students to gain skills across 4 common competencies by the end of the module in preparation for further certification in caregiving.
This document provides information about kitchen tools and equipment used in commercial cooking. It begins with defining key terms related to kitchen tools and equipment. It then lists and describes common kitchen tools like knives, pots, pans, measuring cups/spoons, peelers, graters, etc. and the materials they are made of like stainless steel, aluminum, plastic, wood. It provides details on 15 essential cooking tools/equipment and their uses. The document aims to educate students on proper use and maintenance of kitchen tools and equipment.
This document provides background information and instructions for teachers on teaching the K to 12 Technology and Livelihood Education (TLE) exploratory course on Commercial Cooking. It discusses that TLE courses aim to develop students' technological proficiency and entrepreneurial skills to meet the overall goal of the K to 12 curriculum. Teachers are instructed to use the provided learning modules, which cover 4-5 lessons focused on basic competencies. The modules are designed based on Technical Education and Skills Development Authority standards to help students earn certificates and qualify for industry certification.
This document outlines a curriculum for bread and pastry production. It includes 5 lessons that cover using tools and equipment, measurement and calculation, tool maintenance, occupational health and safety procedures, and emergency drills. The lessons teach skills like identifying baking tools, measuring ingredients accurately, performing preventative tool maintenance, identifying workplace hazards, and following emergency procedures. Students will participate in activities like classifying tools, calculating measurements, practicing safe tool cleaning and storage, creating hazard posters, and conducting emergency drills. They will be assessed through written tests, skills demonstrations, and direct observation of their safety practices.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
This document is a daily lesson log from San Luis High School for the week of February 13-17, 2023. It outlines the objectives, content, learning resources, procedures, and reflections for lessons on standard measuring devices and instruments in food fish processing. The lessons focused on identifying these tools, appreciating their importance, and demonstrating their proper use, checking, sanitizing and calibration. Reference materials included the K-12 Basic Education Curriculum and online resources. Assessment methods included student interaction, identification activities and quizzes to evaluate learning. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
The document discusses food safety practices and environmental policies that should be implemented during food processing. It outlines sanitation standard operating procedures that cover workplace sanitation, handling of raw materials, storage and transportation, and safety measures for workers, equipment, and facilities. The document also discusses Hazard Analysis Critical Control Point (HACCP) which is a system used to identify, evaluate, and control hazards that could affect food safety.
Here are the ten caregiving equipment, tools or paraphernalia found in the puzzle:
1. STETHOSCOPE
2. THERMOMETER
3. DISHWASHER
4. DRYER
5. BROOM
6. VACUUM CLEANER
7. WASHING MACHINE
8. IRON
9. IRONING BOARD
10. CLOTHES HANGER
TLE - FOOD PROCESSING (salting, curing, smoking)MichaellaApale
The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
The lesson plan discusses proper maintenance and storage of tools and equipment. It emphasizes that tools should be properly maintained to keep workers safe, following manufacturer schedules. Good practices for storage include labeling tools and parts, using bins for small items, and assigning maintenance responsibilities. The benefits of proper storage are that tools and parts stay in good condition, costs are reduced, and productivity increases by saving time locating tools.
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
Cookery 9 1st quarter lo1 1 identify the chemicals to be utilized in cleaning...Cristina Rico
This document discusses cleaning and sanitizing kitchen tools and equipment. It identifies four main types of cleaning agents: detergents, degreasers, abrasives, and acids. Detergents are the most common and include liquids, powders, and crystals. Degreasers remove grease using solvents like vinegar or cornstarch. Abrasives rely on scrubbing to clean and should be used carefully. Acids are powerful but must be diluted properly to clean without being dangerous or corrosive. The document provides examples of each type and instructs on applying the proper cleaning agents.
K to 12 Basic Education Curriculum Technology and Livelihood Education Learni...ChristineAgustin
The document is a learning module on computer hardware servicing for grades 7 and 8 in the Philippines. It contains 4 lessons that cover key competencies: 1) using hand tools, 2) performing calculations and measurements, 3) preparing and interpreting technical drawings, and 4) practicing occupational health and safety. The first lesson focuses on selecting, using, and maintaining appropriate hand tools for computer repair tasks. It provides definitions of common tools and groups them into categories for electrostatic discharge protection, hand tools, cleaning tools, and diagnostic tools. The lesson emphasizes safe tool use, maintenance, and selecting the right tool for each job.
Here are the steps to estimate the cost of farm activities for 1 hectare of land preparation for rice for the first cropping of 2019-2020:
1. Identify the farm activities needed such as plowing, harrowing, construction and repair of dikes, etc.
2. Determine the number of workers and equipment needed for each activity.
3. Quantify the labor input such as number of days, hours, etc.
4. Determine the labor cost per day/hour.
5. Multiply the labor cost by the labor input to get the total cost.
6. Tabulate all the information to come up with the estimated total cost of production.
The table provided
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
Here are the key points I learned from this module:
1. Food processing is a method that extends the shelf life of fresh foods by transforming them into products. It helps preserve the color, taste, and nutritional value of foods.
2. Salting is a common food processing method known as curing. It uses salt to draw out moisture from foods like meat, fish, and vegetables to prevent spoilage from microorganisms.
3. There are two salting methods - wet salting uses brine or pickling solutions while dry salting coats foods in dry salt and allows juices to drain away. Making salted eggs is an example of wet salting using a brine solution.
The document provides guidance on interpreting plans and drawings for agricultural crop production, noting the importance of acquainting oneself with relevant government plans to reduce risks and enhance farming business. It also stresses that making a planting layout will help maximize land area and that a whole-farm plan considers physical, financial, and human resources for the present and future. Sample farm labor requirements are also provided for different stages of production.
The document provides instructions for preparing service stations and equipment for food and beverage service. It defines important terms like mise en place and describes the proper table settings, dishes, glasses, and flatware needed at a dining table or restaurant. The document emphasizes preparing a waiter's station with all necessary supplies and keeping serving equipment clean and sanitized.
The document provides information about a module on applying hand treatment products and massage according to prescribed procedures. It discusses tools, materials, and equipment used for hand spa services. These include mixing bowls, pumice stones, alcohol, soap, hand spa trays, body scrubs, hand spa machines, hand towels, and basins. The module teaches how to properly apply hand softening products and perform massage techniques to relax hands. Mastering these skills can provide an opportunity to earn additional income by offering hand spa services at home.
The document discusses the tools, materials, and equipment used for hand spa treatments, including mixing bowls, pumice stones, cling wrap, alcohol, body scrubs, and lotions. It also provides instructions for making a homemade hand scrub using aloe vera gel. The main focus is on identifying the proper supplies and following prescribed procedures for applying hand softening products and massage.
The document provides an introduction to the Practical Research 2 module on quantitative research. It includes information on the copyright, development team, and introductory messages for both facilitators and learners. The module aims to help learners understand quantitative research methods and appreciate their application in real-life situations. It outlines the specific learning outcomes and steps that will be covered, including identifying different variables and when to use quantitative research approaches.
Livelihood.bread and pastry production.module 1.porrasRenatoLimBaylasJr
The document discusses different tools and equipment used in baking, including preparatory tools like graters and rolling pins, measuring tools like measuring cups and spoons, mixing tools like mixing bowls and electric mixers, cutting tools like pastry blenders and kitchen shears, baking pans like cake pans and muffin pans, ovens like deck ovens and convection ovens, and other equipment like bread toasters and double broilers. It provides pictures and descriptions of each tool or piece of equipment and their uses. It also classifies the various baking tools and equipment into categories such as ovens, measuring tools, mixing tools, and others.
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
The document discusses catalysts and how they affect the rate of chemical reactions by lowering the activation energy needed for reactions to occur. It defines key terms like activation energy, catalysis, and transition state. Examples are given of common catalyzed reactions and the catalysts involved, such as the use of manganese(IV) oxide to catalyze the decomposition of hydrogen peroxide.
The document discusses break-even analysis and problem solving involving buying and selling products. It defines key terms like fixed cost, variable cost, total cost, and selling price. The main topic is break-even point, which is the number of units that must be sold for a business to neither earn a profit nor suffer a loss by balancing total revenue and total cost.
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2. TLE Food Processing – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 5: Interpret a Layout Plan
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand
names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Printed in the Philippines by ________________________
Department of Education – Region XII
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/(083) 2281893
E-mail Address: region12@deped.gov.ph
Development Team of the Module
Writer: Pilar C. Nasibog
Editors: Jeryll Jean L. Salunayan, Mary Ann D. Calaque
Lorena L. Villarin
Reviewers: Amalia C. Caballes
Sally A. Palomo
Illustrator: Jay M. Allora
Layout Artist: Guinevier T. Alloso
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS In Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS In Charge of LRMS
Gregorio O. Ruales ADM Coordinator
4. ii
Introductory Message
For the facilitator:
Welcome to the Food Processing Grade 7/8 Exploratory Course Alternative Delivery
Mode (ADM) Module.
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.
5. iii
For the learner:
Welcome to the Food Processing for Grade 7/8 Alternative Delivery Mode (ADM)
Module.
The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.
6. iv
Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given
to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
References This is a list of all sources used in developing
this module.
7. 1
Lesson
5
INTERPRET A LAYOUT
PLAN
Hello students, how are you doing? In the previous module, you have learned that
foods have shelf lives or span of time to spoil. You have also learned how to estimate
and calculate ingredients for processed foods.
In this module, you will independently learn how to interpret lay out plan for fish
processing by understanding the signs and symbols used.
After going through this module, you are expected to:
✓ Explain the meanings of signs and symbols used in lay outing plan for fish
processing activity.
✓ Interpret lay out plan for fish processing area according to standard set
(TLE_AFFP7-8ID-Of-1).
What I Know
Let us find out how well you know in interpreting lay out plan for fish processing and
symbols used.
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
___________ 1. Storage area is part of the food processing layout where lessons take
place.
___________ 2. Trimming area is a place where trimming and slicing is done.
___________ 3. Processing area is where the finished products were stored ready for
distribution.
___________ 4. Board is a surface where information is posted or written.
What I Need to Know
8. 2
___________ 5. Toilet is a room for personal necessities.
___________ 6. Entrance refers to a door for one’s entry.
___________ 7. Working area an area where the preparation of food is done.
___________ 8. Lecture area is where the processing and packaging takes place.
___________ 9. Processing area is an area where lessons take place.
___________10.Sink is an area where food preparation is spent such as cleaning,
cutting food, removing waste and dishwashing.
___________11.Fish processing refers to processing of fish and other fishery products
through different inter-related processes like salting, smoking, curing,
pickling and drying.
___________12.Signs are marks with meanings and are used in replacement to words
representing an idea.
___________13.Room Plan refers to the best physical arrangement of all fixtures to
maximize space use.
___________14.Food processing refers to variety of operations by which raw
materials are made suitable for consumptions, cooking or storage.
___________15.Symbols are objects that represent something.
What’s In
It is pretty sure that you are already familiar with the standards in food processing
through correct estimation and calculation. You are aware that measurement is
essential in preserving foods for a longer shelf life and good food quality. You have
broadened your learning by independently estimating and computing the ingredients
and raw materials.
Are you personally doing proper estimation and calculation in food preparation? Now
that you know it is best to use measurement for consistency and better food quality
product, you must.
9. 3
What’s New
How are you doing with our lesson? Your skill in estimation and calculation will be
of great help to our next lesson as you are required to explain meanings of signs and
symbols in interpreting layout plan for food processing area.
Directions: You are to make a sketch of your own food processing room. Draw simple
symbols and write its function with corresponding names beside each symbol. For
example, square for a working table, rectangle for a sink and so on.
Activity 1.1 SKETCH ME!
10. 4
What Is It
# SIGN AND SYMBOL INTERPRETATION
1
Lecture area. It is an area where
lessons take place.
2
Trimming area. A place where
trimming and slicing is done.
3
Working area. An area where the
preparation of food is done.
4
Processing area. It is where the
processing and packaging takes
place.
5
Storage area. It is where the
finished products were stored
ready for distribution.
6
Entrance. It refers to a door for
one’s entry.
Signs and Symbols
Here are the things you should know about signs and symbols.
Do you know that signs and symbols have meanings? They help us easily
understand and follow instructions. We use signs and symbols on the roads, in
schools, and in parks. Interpreting these signs and symbols is also a skill.
In food processing, there are also signs and symbols used. These are necessary in
making a comprehensive layout plan for food processing area.
11. 5
7
Toilet. A room for personal
necessities.
8
Board. A surface where
information is posted or written.
9
Sink. It is an area where food
preparation is spent such as
cleaning, cutting food, removing
waste and dishwashing.
10
Working table. A table designed
for a particular work.
12. 6
TERMS AND DEFINITIONS
Signs are marks with meanings and are used in replacement to words representing
an idea.
Symbols are objects that represent something.
Layout plan is the output of the decided best physical arrangement of all resources
that consumes space, within a facility.
Food processing refers to variety of operations by which raw materials are made
suitable for consumptions, cooking or storage.
Fish processing refers to processing of fish and other fishery products through
different inter-related processes like salting, smoking, curing, pickling and drying.
What’s More
ACTIVITY 1.2 WHAT AM I?
A. Direction: Identify and interpret the following signs and symbols. Write the
meanings on the right column.
# SIGN AND SYMBOL INTERPRETATION
1
2
3
4
13. 7
5
ACTIVITY 1.3 WHO AM I?
B. Direction: Match the following signs and symbols to their corresponding
interpretations.
______ 1. board
______ 2. working table
______ 3. sink
______ 4. entrance
______ 5. trimming area
What I Have Learned
ACTIVITY 1.4 WRAP IT UP!
Way to go! You are almost done. If you are ready, you may proceed summarizing the
lesson by completing the open-ended sentences. If not, you may go back and review.
1. Signs and symbols are important because
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .
2. Layout plan for food processing is needed to
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .
a. It is an area where food preparation is spent
such as cleaning, cutting food, removing
waste and dishwashing.
b. A place where trimming and slicing is done.
c. A surface where information is posted or
written.
d. It refers to a door for one’s entry.
e. A table designed for a particular work.
14. 8
What I Can Do
Heads up because you are doing great! Let us see if you can do this activity on your
own.
ACTIVITY 1.5 LABEL ME!
Fill in the parts of the fish processing room. Choose your answer from the given parts
in the box.
Lecture Area Trimming Area Working Area
Entrance Working Table Sink
Toilet Board Storage Area
Processing Area
1. _________________
_
2. ______________
_________
3. ______________
_________
4. ____________
___________
5. ____________
___________
6. ______________
_________
7. __________
__________
8. ______________
_________
9. ______________
_________
10. ______________
_________
11. _________________
_
15. 9
Assessment
Cheer up! Be ready to take the test. Let us check how well have you learned in
interpreting signs and symbols used in a food processing area layout plan.
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
_________ 1. Signs are marks with meanings and are used in replacement to words
representing an idea.
_________ 2. Lecture area is where the processing and packaging takes place.
_________ 3. Symbols are objects that represent something.
_________ 4. Processing area is where the finished products were stored ready for
distribution.
_________ 5. Sink is an area where food preparation is spent such as cleaning,
cutting food, removing waste and dishwashing.
_________ 6. Toilet is a room for personal necessities.
_________ 7. Entrance refers to a door for one’s entry.
_________ 8. Working area an area where the preparation is done.
_________ 9. Food processing refers to variety of operations by which raw materials
are made suitable for consumptions, cooking or storage.
_________10. Storage area is part of the food processing layout where lessons take
place.
_________11. Room plan calls for deciding on the best physical arrangement of all
resources that need space within a facility.
_________12. Fish processing refers to processing of fish and other fishery products
through different inter-related processes like salting, smoking, curing,
pickling and drying.
________ 13. Trimming area is a place where trimming and slicing is done.
________ 14. Board is a surface where information is posted or written.
________ 15. Working area an area where the preparation is done.
16. 10
Additional Activities
Congratulations! You made it! You have learned the importance of interpreting
signs and symbols in a food processing area layout plan. Now, put into writing your
realizations and insights gained from this module.
1. Why is interpreting signs and symbols important?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. What part of the lesson did you find interesting and useful to your
everyday lives?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
18. 12
For inquiries or feedback, please write or call:
Department of Education - Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph *blr.lrpd@deped.gov.ph