G8 FOOD PROCESSING WEEK 2 DLL.......docx

FOOD (FISH) PROCESSING WEEK 2- Use Tools, Equipment, instruments, Utensils and Perform Post
– Operation Activities
CONTENT Monday Tuesday Wednesday Thursday Friday
Lesson 1 – Use and
Maintain Food Processing
Tools, Equipment, and
Utensils
Learning Objectives:
- LO 1: Select tools,
equipment, utensils, and
instruments.
Bloom's Taxonomy
Objective: Remember the
names and uses of various
tools.
- LO 2: Use tools, equipment,
instruments, and utensils by
following standard procedures.
Bloom's Taxonomy Objective:
Apply proper techniques for
using the tools.
- LO 3: Perform post-
operation activities
effectively.
Bloom's Taxonomy
Objective: Analyze the
steps needed for proper
cleaning and storage.
- Review all objectives and
prepare for assessment.
Bloom's Taxonomy
Objective: Evaluate the
importance of tool
maintenance.
- Reinforce learned
skills through practical
application.
Bloom's Taxonomy
Objective: Create a
poster illustrating the
maintenance of food
processing tools.
Reference:
1. Food Processing
Handbook by L. Smith
2. Safe Food Handling
Practices by the Food
Safety Authority
a. Reviewing previous lesson:
Discuss previously learned
safety practices in the kitchen.
b. Establishing purpose:
Activity: "Tool Identification
Race" – learners race to
identify and name tools from
images.
c. Presenting examples:
Show various tools; ask: What
tool do you see? How is it
used? What should you
consider when using it?
a. Reviewing previous lesson:
Recap on tool identification and
importance of using the right tool.
Activity: "Tool Role Play" –
students demonstrate tool usage
in small groups.
Discuss examples of misuse; ask:
What can go wrong? How to
prevent accidents?
a. Reviewing previous
lesson:
Review the importance of
maintaining tools.
Activity: "Post-Operation
Cleanup Challenge" –
learners perform cleanup in
teams.
Discuss post-operation
processes; ask: Why is
cleaning important? What
are the steps?
lesson:
Discuss key points from
previous lessons.
Activity: "Tool Trivia Quiz"
– quiz on all tools and their
uses.
Discuss maintenance
examples; ask: What happens
if tools aren’t maintained?
lesson:
Recap all learned
content.
b. Establishing
purpose:
Activity: "Create a Tool
Maintenance Poster" –
groups create posters
illustrating tool care.
Show good and bad
maintenance; ask: How
can we improve our
practices?
d. Discussing new
concepts:
Tools are essential in food
processing; they must be
selected based on the task.
Proper usage ensures safety
d. Discussing new concepts:
Importance of using the right
tool for the job. Proper
techniques prevent accidents
and enhance efficiency.
Post-operation activities help
maintain tools and ensure safety
for the next user. Cleaning is
crucial to prevent contamination.
d. Discussing new
concepts:
Regular maintenance and
care ensure tools remain
effective and safe.
Importance of checking
Importance of reviewing
tools and their maintenance.
Understanding the
implications of neglecting
tool care.

and efficiency.
Maintenance prolongs the
life of tools.
tools before and after use.
e. Discussing new skills
#2:
1. What are some essential
tools for food processing?
2. How can incorrect usage
lead to accidents?
3. What are the
consequences of not
maintaining tools?
e. Discussing new skills #2:
1. Describe how you would use
a specific tool.
2. What are the safety
precautions when using tools?
3. How does proper usage
affect food quality?
1. What steps do you follow for
cleaning tools?
2. Why is it important to store
tools correctly?
3. What happens if tools are not
cleaned?
1. What maintenance tasks
should you perform on
tools?
2. How can neglecting tool
maintenance affect your
work?
3. How often should you
check your tools?
1. What are the best practices
for maintaining tools?
2. Why is teamwork
important in maintaining
tools?
3. How can you ensure all
group members understand
tool care?
f. Developing Mastery:
Group Activity: "Tool
Show and Tell"
Objective: Identify and
demonstrate usage of
selected tools.
Directions: Groups select
a tool, present its use, and
demonstrate proper
techniques.
Group Activity: "Tool Usage
Scenarios"
Objective: Role-play proper
usage of tools.
Directions: In small groups,
students act out different food
processing scenarios,
showcasing the correct tool
usage.
Group Activity: "Post-Operation
Clean-Up"
Objective: Implement cleaning
procedures.
Directions: Groups practice
cleaning and storing tools after
simulated food processing
activities.
Group Activity:
"Maintenance Plan"
Objective: Develop a
maintenance checklist.
Directions: Each group
creates a maintenance
schedule for specific tools
and shares it with the class.
Group Activity: "Poster
Presentation"
Objective: Create an
informative poster on tool
care.
Directions: Groups design
and present posters
highlighting best practices for
tool maintenance and usage.
g. Finding practical
application:
Students can create a
simple recipe using
available tools and
demonstrate the importance
of selecting the right ones
for the job.
application:
Set up a mock kitchen where
students can practice using the
identified tools on simple food
processing tasks.
application:
Students can work in groups to
clean and maintain tools after use
in practical tasks.
application:
Students analyze how proper
post-operation activities can
affect the quality of the next
batch of food processed.
application:
Each group shares their
maintenance posters and
discusses practical
applications of their content
in real kitchen scenarios.
h. Making
generalizations:
1. What criteria do you use
to select the right tools?
2. Why is it important to
maintain food processing
tools?
h. Making generalizations:
1. What did you learn about
tool usage today?
2. How can we prevent
accidents with tools?
3. What are the best practices
for using food processing
1. Why should we perform post-
operation tasks?
2. How do cleaning procedures
impact food quality?
3. What are the benefits of
maintaining our tools?
1. How can we ensure the
longevity of our tools?
2. Why is teamwork crucial
in tool maintenance?
3. How can we enhance our
skills in food processing?
1. What are the key
takeaways from this week?
2. How will you apply what
you've learned in future
kitchen activities?
3. What skills have you

3. How does proper usage
affect food safety?
tools? developed this week?
i. Evaluating Learning:
1. Which tool is best for
chopping vegetables?
A) Knife B) Spoon C) Fork
D) Plate
2. What is the first step in
cleaning a tool?
A) Drying it B) Rinsing it
C) Using soap D) Storing it
3. How often should tools
be checked for damage?
A) Daily B) Weekly C)
Monthly D) Yearly
4. What is a safe way to
handle sharp tools?
A) Pointing them at others
B) Holding them firmly C)
Leaving them on the
counter D) Waving them
around
5. Why is proper storage
important?
A) It saves space B) It
makes cleaning easier C) It
prolongs tool life D) It
makes the kitchen look
nice
1. What is the correct tool for
measuring ingredients?
A) Knife B) Measuring cup C)
Spoon D) Plate
2. Why is it important to have a
clean workspace?
A) It looks good B) It prevents
accidents C) It impresses
guests D) It saves time
3. What tool should not be left
submerged in water?
A) Knife B) Mixing bowl C)
Measuring cup D) Cutting
board
4. How can you tell if a tool is
damaged?
A) It looks old B) It smells
funny C) It has visible cracks
D) It is dirty
5. Why should you avoid using
the wrong tool?
A) It wastes time B) It could
break C) It can cause injuries
D) All of the above
1. What are some signs that a tool
needs cleaning?
A) It’s shiny B) It’s used C) It’s
dirty D) It’s new
2. Why is it important to label
stored tools?
A) To make it pretty B) To avoid
confusion C) To show off D) To
collect dust
3. How should tools be
organized?
A) Randomly B) By size C) By
type D) By color
4. When should you check tools
for wear?
A) Once a year B) After each use
C) When you remember D)
Before you buy new ones
5. Why is it essential to follow
manufacturer guidelines?
A) It’s the law B) It prolongs the
tool’s life C) It’s good for
marketing D) It makes no
difference
1. How do you store knives
safely?
A) In a drawer B) On the
counter C) On a magnetic
strip D) In a bag
2. What is the best way to
dry tools?
A) Air dry B) Wipe with a
cloth C) Leave them outside
D) Use a fan
3. Why should you have first
aid supplies nearby?
A) To impress guests B) In
case of accidents C) To look
professional D) To scare
people
4. How should you dispose
of damaged tools?
A) Throw them in the trash
B) Fix them C) Leave them
lying around D) Recycle
them if possible
5. What should you do if a
tool breaks while in use?
A) Keep using it B) Stop
and assess the damage C)
Ignore it D) Ask a friend for
help
1. What is a critical
maintenance practice?
A) Ignore rust B) Oil moving
parts C) Store in a damp area
D) Use for other purposes
2. What is the proper way to
sharpen knives?
A) On a whetstone B) On
concrete C) By rubbing them
on metal D) By hitting them
against a wall
3. Why is it essential to keep
food processing areas clean?
A) To prevent pests B) To
look good C) To be efficient
D) All of the above
4. How should you handle hot
equipment?
A) With bare hands B) Using
a cloth C) By throwing it D)
By kicking it
5. What is a sign of a well-
maintained tool?
A) Rust B) Smooth operation
C) Difficulty in use D) Being
dirty
j.
Assignment/Homework:
1. Write a reflection on the
importance of selecting the
right tools for food
processing.
j. Assignment/Homework:
1. Prepare a short report on
proper cleaning procedures for
one tool of your choice.
2. Create a checklist for
maintaining tools at home.
1. Write an essay on the impact of
tool maintenance on food quality.
2. Prepare a practical
demonstration of cleaning one
tool for the next class.
1. Create a flowchart of
post-operation procedures
for food processing.
2. Write a reflection on
teamwork in tool
1. Design a maintenance
poster for your favorite
kitchen tool.
2. Prepare a presentation
about your poster for next

2. List five tools you
learned about and their
uses.
maintenance. week’s class.
Additional Notes:
● Integrate hands-on practice throughout the week, allowing students to engage with tools directly.
● Encourage teamwork and collaboration in all group activities.
● Assess understanding through quizzes, group discussions, and practical demonstrations.
Monday – Multiple Choice
1. What is the first step in selecting tools for food processing? a. Wash the tools before use
b. Check the condition of the tools
c. Use tools immediately
d. Store the tools properly
Answer: b. Check the condition of the tools
2. Which of the following is not a utensil used in food processing?
a. Knife
b. Cutting board
c. Oven
d. Peeler
Answer: c. Oven
3. Why is it important to follow standard procedures when using tools?
a. It helps save time
b. It ensures tools are used safely and effectively
c. It allows tools to be shared easily
d. It makes the process faster
Answer: b. It ensures tools are used safely and effectively
4. What should you do after using food processing equipment?
a. Leave it for others to clean
b. Clean and sanitize the equipment
c. Store it without cleaning

d. Inspect the equipment
Answer: b. Clean and sanitize the equipment
5. Which tool is commonly used to measure ingredients in food processing?
a. Blender
b. Measuring cup
c. Knife
d. Grater
Answer: b. Measuring cup
Tuesday – Multiple Choice
1. When selecting a utensil, what factor should be considered first?
a. Size of the utensil
b. Purpose of the utensil
c. Color of the utensil
d. Price of the utensil
Answer: b. Purpose of the utensil
2. Which of the following is a standard procedure when using a food processor?
a. Use the machine without reading instructions
b. Ensure all parts are properly assembled
c. Use the processor without cleaning it
d. Store the food processor immediately after use
Answer: b. Ensure all parts are properly assembled
3. What is the correct way to store knives after use?
a. Leave them on the counter
b. Store them with other utensils
c. Place them in a designated knife holder
d. Hang them on the wall
Answer: c. Place them in a designated knife holder
4. Which equipment is used for mixing ingredients in food processing?
a. Blender
b. Oven
c. Knife
d. Cutting board
Answer: a. Blender

5. What should be done to utensils after cleaning?
a. Store them immediately while wet
b. Leave them in the sink
c. Dry and store them in their designated places
d. Use them again immediately
Answer: c. Dry and store them in their designated places
Wednesday – Multiple Choice
1. Which tool is used for chopping in food processing?
a. Knife
b. Peeler
c. Measuring spoon
d. Blender
Answer: a. Knife
2. How often should food processing tools be cleaned?
a. Once a week
b. Before and after every use
c. Only after use
d. Once a day
Answer: b. Before and after every use
3. Which of the following is a post-operation activity?
a. Using the tool
b. Selecting the correct tool
c. Cleaning and sanitizing the tool
d. Storing ingredients
Answer: c. Cleaning and sanitizing the tool
4. What is the purpose of using a thermometer in food processing?
a. To measure liquid quantities
b. To check the temperature of the food
c. To mix ingredients
d. To peel vegetables
Answer: b. To check the temperature of the food
5. Which of the following is an example of a food processing instrument?
a. Knife
b. Blender

c. Cutting board
d. Thermometer
Answer: d. Thermometer
Thursday – Multiple Choice
1. What should be done before using any food processing tool?
a. Store it
b. Clean it thoroughly
c. Use it immediately
d. Set it aside
Answer: b. Clean it thoroughly
2. Why is it necessary to follow instructions when using equipment?
a. To save time
b. To prevent accidents and ensure proper use
c. To make food faster
d. To avoid getting tired
Answer: b. To prevent accidents and ensure proper use
3. What is a critical step in the maintenance of food processing equipment?
a. Ignoring it after use
b. Cleaning and inspecting it regularly
c. Using it for other tasks
d. Replacing it often
Answer: b. Cleaning and inspecting it regularly
4. Which tool is used to grate cheese in food processing?
a. Knife
b. Peeler
c. Grater
d. Blender
Answer: c. Grater
5. What is the recommended way to handle hot equipment?
a. Use bare hands
b. Use gloves or a cloth
c. Wait until it cools down
d. Move it quickly
Answer: b. Use gloves or a cloth

Friday – Multiple Choice
1. Which utensil is used to measure small amounts of ingredients?
a. Measuring spoon
b. Knife
c. Grater
d. Blender
Answer: a. Measuring spoon
2. After using a blender, what should you do?
a. Clean and store it properly
b. Leave it on the counter
c. Store it without cleaning
d. Use it again immediately
Answer: a. Clean and store it properly
3. What should you consider when selecting a tool for food processing?
a. The color of the tool
b. The function and condition of the tool
c. The age of the tool
d. The price of the tool
Answer: b. The function and condition of the tool
4. Which of the following is not a post-operation activity?
a. Cleaning the tools
b. Storing the tools
c. Assembling the tools
d. Inspecting the tools
Answer: c. Assembling the tools
5. What is the purpose of using a cutting board?
a. To store food
b. To chop and prepare ingredients
c. To mix food
d. To weigh ingredients
Answer: b. To chop and prepare ingredients
Additional Worksheet

A. Situational Questions
1. You are using a knife to chop vegetables. What should you do after finishing?
2. If the blender stops working while processing food, what is the first thing you should check?
3. After preparing food with a food processor, what steps should you take before storing the equipment?
4. A co-worker used the wrong tool to measure ingredients. How should you address this situation?
5. During food preparation, one tool becomes damaged. What immediate actions should you take?
B. Add One Out
1. Knife, Peeler, Cutting Board, Oven
2. Blender, Grater, Thermometer, Stove
3. Measuring Cup, Knife, Cutting Board, Microwave
4. Peeler, Knife, Tongs, Sink
5. Thermometer, Grater, Blender, Baking Pan
C. Matching Types
Column A Column B
1. Knife a. Used for chopping
2. Blender b. Used for mixing
3. Cutting board c. Used to grate cheese
4. Measuring spoon d. Used to measure small ingredients
5. Grater e. Used as a surface for cutting
D. Identification
1. Tool used for measuring small quantities of ingredients.
2. Equipment used for mixing and blending food.
3. Instrument used to check the temperature of food.
4. The tool used to chop vegetables.
5. Surface used for cutting ingredients.
Answer Key for Additional Worksheet
A. Situational Questions
(Answers will vary based on student reasoning and practical understanding.)

B. Add One Out
1. Oven
2. Stove
3. Microwave
4. Sink
5. Baking Pan
C. Matching Types
1 - a
2 - b
3 - e
4 - d
5 - c
D. Identification
1. Measuring spoon
2. Blender
3. Thermometer
4. Knife
5. Cutting board
Performance Task:
Title: Proper Use, Maintenance, and Storage of Food Processing Tools and Equipment
Task Overview:
You will be assigned a specific set of food processing tools, utensils, and equipment. Your task is to demonstrate the proper selection, use, maintenance, and post-operation
activities of these items. This activity will assess your ability to handle tools and equipment according to industry standards and safety procedures.
Instructions:
1. Tool Selection:
o Choose the correct tools, utensils, and equipment needed for a given food processing task (e.g., chopping vegetables, blending a smoothie, measuring ingredients).
o Explain why each tool was selected based on its function and appropriateness for the task.
2. Proper Use:

o Demonstrate how to use the selected tools and equipment safely and effectively.
o Follow standard procedures during operation, ensuring all safety precautions are taken (e.g., knife handling techniques, operating a blender).
3. Post-Operation Cleaning:
o Clean and sanitize the tools and equipment after use.
o Ensure all tools are handled according to sanitation guidelines to prevent contamination.
4. Storage:
o Demonstrate how to properly store the tools and equipment after cleaning.
o Ensure that tools are placed in their designated storage areas (e.g., knives in a knife holder, utensils in drawers).
5. Reflection:
o After completing the task, write a short reflection (3-5 sentences) on the importance of using proper tools, following standard procedures, and maintaining hygiene
in food processing.
Rubric for Performance Task
Criteria Excellent (5 pts) Good (4 pts) Satisfactory (3 pts) Needs Improvement (2 pts) Unacceptable (1 pt)
Tool Selection
Selected appropriate tools with clear
explanation.
Selected appropriate tools, but
explanation lacked details.
Selected somewhat appropriate
tools with minimal explanation.
Selected incorrect tools with
poor explanation.
Did not select any
appropriate tools.
Proper Use
Demonstrated flawless and safe use
of tools.
Demonstrated proper use with
minor safety issues.
Demonstrated somewhat proper
use but with safety concerns.
Demonstrated improper use
with several safety concerns.
Did not use tools or
demonstrated dangerous
usage.
Post-Operation
Cleaning
Thoroughly cleaned and sanitized
all tools and equipment.
Cleaned most tools and
equipment, but missed some
minor steps.
Cleaned tools but missed
critical sanitation steps.
Cleaned tools partially or
ineffectively.
Did not clean or sanitize
tools properly.
Storage
Stored all tools in designated areas
safely.
Stored most tools in proper
areas, with minor issues.
Stored tools, but not in proper
areas.
Stored tools incorrectly or
unsafely.
Did not store tools properly
or at all.
Reflection
Provided thoughtful reflection with
clear understanding of task
importance.
Provided a reflection with good
insights, but lacked detail.
Reflection was brief and lacked
depth.
Reflection was unclear or
incomplete.
Did not submit reflection.
Total Points: /25
Submission:

● You will have 1 hour to complete the task. Ensure all steps are done carefully and with attention to detail. After completing the task, submit your reflection in writing or
verbally.

G8 FOOD PROCESSING WEEK 2 DLL.......docx

More Related Content

Similar to G8 FOOD PROCESSING WEEK 2 DLL.......docx

Recently uploaded

G8 FOOD PROCESSING WEEK 2 DLL.......docx