The document discusses considerations for effective cleaning in food processing. It explains that sanitation is important for product safety and quality. Effective sanitation programs incorporate multiple interventions and are integrated with other food safety systems. When developing sanitation procedures, the type of soil to be cleaned, functions of cleaning chemicals, and water conditions must be considered. Different soils have different solubility levels. Chemicals have functions like emulsification, saponification, and sequestering. Water used must be potable and there must be enough hot water for cleaning. Hard water can impact cleaner effectiveness so water softening may be needed. Cleaning chemicals must be matched to equipment material.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
GATHER AND TABULATE THE RECORDED DATA.pptxROWELTREYES
Measurement is used in activities like cooking where ingredients are measured by mass, volume, and capacity. Common household items like rulers and thermometers also use measurement of length, volume, and temperature. It is important to know measurement to accurately prepare food and monitor things like body temperature. Data from measurement is also important to gather and analyze in food production to help ensure quality and safety.
This document discusses preparing raw materials for salting, curing, and smoking. It defines types of salt used in food processing, including table salt, kosher salt, sea salt, Himalayan pink salt, and others. It also defines types of meat, including pork, beef, chicken, and lamb. The document provides instructions for grading eggs, identifying parts of eggs, and sorting and grading fish and poultry for processing.
This document provides instructions for preparing a range of appetizers. It discusses principles and procedures, including planning preparation carefully, assembling mini-foods close to serving time, and storing ingredients and assembled products out of the danger zone. A variety of appetizer types are described, such as canapés, dips, salads, and hors d'oeuvres. Guidelines are given for ingredients, storage, and safe food handling practices for appetizers.
This document provides an introduction to a module on Cookery for Grade 9 students. It discusses the goals of the Technology and Livelihood Education program and its Home Economics component, which this Cookery course falls under. The objectives of the module are to help students develop skills and knowledge in areas like food preparation, presentation, storage, and packaging in order to pursue careers in cooking or set up their own food businesses. Students will learn about concepts like personal entrepreneurial competencies and have opportunities to practice and assess their cooking abilities.
This document identifies and describes various farm tools, implements, and equipment used in rice production. It lists common hand tools like the bolo for cutting weeds, wheelbarrows for transporting materials, and sickles for cutting grain. Farm implements that are pulled by animals or mounted to machinery are also outlined, such as plows, harrows, and rotavators for land preparation. Finally, the document discusses important rice production equipment, including hand tractors and four wheel tractors for plowing and harrowing fields, water pumps for irrigation, and combine harvesters for efficient harvesting and threshing.
The document discusses considerations for effective cleaning in food processing. It explains that sanitation is important for product safety and quality. Effective sanitation programs incorporate multiple interventions and are integrated with other food safety systems. When developing sanitation procedures, the type of soil to be cleaned, functions of cleaning chemicals, and water conditions must be considered. Different soils have different solubility levels. Chemicals have functions like emulsification, saponification, and sequestering. Water used must be potable and there must be enough hot water for cleaning. Hard water can impact cleaner effectiveness so water softening may be needed. Cleaning chemicals must be matched to equipment material.
This document provides recipes and instructions for making various sponge-based desserts. It details how to make a Bakewell tart using raspberry jam, frangipane filling, and pastry decorations. It also explains how to make steamed sponge puddings, listing common varieties like blackcap pudding with currants, golden sponge pudding with syrup, and chocolate sponge pudding. The basic steamed sponge pudding recipe is given along with instructions for preparation and cooking. Finally, additional sponge desserts are mentioned, including sticky toffee pudding with dates and Eve's pudding made with apples and sponge.
GATHER AND TABULATE THE RECORDED DATA.pptxROWELTREYES
Measurement is used in activities like cooking where ingredients are measured by mass, volume, and capacity. Common household items like rulers and thermometers also use measurement of length, volume, and temperature. It is important to know measurement to accurately prepare food and monitor things like body temperature. Data from measurement is also important to gather and analyze in food production to help ensure quality and safety.
This document discusses preparing raw materials for salting, curing, and smoking. It defines types of salt used in food processing, including table salt, kosher salt, sea salt, Himalayan pink salt, and others. It also defines types of meat, including pork, beef, chicken, and lamb. The document provides instructions for grading eggs, identifying parts of eggs, and sorting and grading fish and poultry for processing.
This document provides instructions for preparing a range of appetizers. It discusses principles and procedures, including planning preparation carefully, assembling mini-foods close to serving time, and storing ingredients and assembled products out of the danger zone. A variety of appetizer types are described, such as canapés, dips, salads, and hors d'oeuvres. Guidelines are given for ingredients, storage, and safe food handling practices for appetizers.
This document provides an introduction to a module on Cookery for Grade 9 students. It discusses the goals of the Technology and Livelihood Education program and its Home Economics component, which this Cookery course falls under. The objectives of the module are to help students develop skills and knowledge in areas like food preparation, presentation, storage, and packaging in order to pursue careers in cooking or set up their own food businesses. Students will learn about concepts like personal entrepreneurial competencies and have opportunities to practice and assess their cooking abilities.
This document identifies and describes various farm tools, implements, and equipment used in rice production. It lists common hand tools like the bolo for cutting weeds, wheelbarrows for transporting materials, and sickles for cutting grain. Farm implements that are pulled by animals or mounted to machinery are also outlined, such as plows, harrows, and rotavators for land preparation. Finally, the document discusses important rice production equipment, including hand tractors and four wheel tractors for plowing and harrowing fields, water pumps for irrigation, and combine harvesters for efficient harvesting and threshing.
NEW DLL-HORTICULTURE-BALIBAGO-BIGA NHS .pdfJane360787
This daily lesson log outlines a 5-day lesson plan for a Grade 7 class on horticulture. The lessons cover farm tools, equipment, their parts and functions, safe operation, and preventative maintenance. Each day focuses on a new objective and includes reviewing concepts, demonstrations, group activities, discussions, and assessments. The teacher evaluates learning outcomes and reflects on teaching strategies to improve instruction.
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.
The document provides food safety advice from the Centre for Food Safety on the production of soups and drinks. It outlines biological hazards like bacteria that can grow if temperature control is not properly maintained during production, cooking, cooling, storage and delivery. Strict control measures are recommended to destroy bacteria and prevent growth, including cooking ingredients thoroughly, rapid cooling after cooking, and refrigerated storage at 4°C or below. Proper hygiene practices for staff, equipment, facilities and food handling are also advised to ensure safe production of prepackaged soups and drinks.
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.
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
K TO 12 HOUSEHOLD SERVICES LEARNING MODULE.pdfEDMARKPONCE2
This document provides a learning module on household services for grades 7 and 8. It covers 3 key competencies: 1) use and maintenance of cleaning tools and equipment, 2) occupational health and safety procedures, and 3) maintaining effective customer relationships. The module contains 3 lessons that teach the competencies. Lesson 1 focuses on using and maintaining cleaning tools and equipment. It provides learning outcomes, performance standards, and learning activities to teach students to properly use cleaning tools, identify tools and their functions, and maintain equipment. The full document outlines the contents and structure of the lessons in detail to educate students on basic household services skills.
This document provides information about processing food by fermentation and pickling. It discusses preparing equipment, tools, and utensils for fermentation and pickling, including cleaning and sanitizing processes. Specific equipment, tools, and utensils used in fermentation and pickling are identified, such as refrigerators, ranges, weighing scales, fermentation vats, knives, and various cooking and measuring utensils. Steps for cleaning and sanitizing equipment are outlined.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
The document is a training activity matrix that outlines the schedule and activities for a two-day cookery training course. On day one, activities included orientation, competency training, testing, and cleaning duties. Day two activities focused on basic workplace communication competencies and teamwork skills. Both days included daily opening and closing activities like prayer, attendance, and feedback sessions. Trainees were assigned to complete various activities in small groups.
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
This document provides information on health and safety procedures for wellness massage. It contains a pre-test on safety concepts, intended learning outcomes on determining a massage therapist's role in maintaining safety, and competencies on applying wellness massage techniques safely. The document outlines various responsibilities of massage therapists and employees to ensure protection of clients, such as cleaning and sanitizing equipment, following safety regulations, properly handling hazardous substances, and maintaining high hygiene standards. It also identifies important endangerment sites on the body to consider during massage and precautions for using electrical equipment.
The document provides guidance for teachers on using the most essential learning competencies (MELCs) identified by the Department of Education for the subjects of Edukasyon Pantahanan at Pangkabuhayan (EPP) and Technology and Livelihood Education (TLE) for the 2020-2021 school year due to the COVID-19 pandemic and shortened academic year. It outlines the premises and considerations for utilizing the MELCs, including emphasizing entrepreneurship and choosing courses that can be conducted at home or school. Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping.
The document discusses measurement and data collection. It defines key terms like accuracy, precision, absolute error, relative error, sampling, and population. Accuracy refers to how close a measurement is to the accepted value and is expressed as an absolute or relative error. Relative error is calculated as a percentage. Precision refers to the reproducibility of measurements. Sampling involves examining a few samples from a larger population to assess quality or gather data.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
The document provides a template for a definitive budget of work covering all Measurable Learning Competencies (MELCs) for the Bread and Pastry Production (NCII) course over the 2021-2022 school year. It includes a sample completed first quarter plan listing the MELCs, number of days to cover each competency, proposed learning activities, and remarks. The template is to be filled out by the listed team leader and members, with MELCs numbered continuously across the four quarters to comprehensively cover the required concepts and skills through hands-on laboratory sessions and review.
FOOD PROCESSING TOOLS WITH LABEL AND USES.pptxdolly661745
This document lists and describes various tools and equipment used in food preparation and processing. It includes knives, peelers, spatulas, colanders, chopping boards, pots, pans, blenders, refrigerators, freezers, vacuum pack machines, pressure cookers, can sealers, smoke houses, mixers, food processors, and meat grinders. Each item is described based on its intended use for tasks like cutting, slicing, peeling, mixing, cooking, boiling, steaming, frying, blending, measuring, storing, sealing, and processing foods.
NEW DLL-HORTICULTURE-BALIBAGO-BIGA NHS .pdfJane360787
This daily lesson log outlines a 5-day lesson plan for a Grade 7 class on horticulture. The lessons cover farm tools, equipment, their parts and functions, safe operation, and preventative maintenance. Each day focuses on a new objective and includes reviewing concepts, demonstrations, group activities, discussions, and assessments. The teacher evaluates learning outcomes and reflects on teaching strategies to improve instruction.
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.
The document provides food safety advice from the Centre for Food Safety on the production of soups and drinks. It outlines biological hazards like bacteria that can grow if temperature control is not properly maintained during production, cooking, cooling, storage and delivery. Strict control measures are recommended to destroy bacteria and prevent growth, including cooking ingredients thoroughly, rapid cooling after cooking, and refrigerated storage at 4°C or below. Proper hygiene practices for staff, equipment, facilities and food handling are also advised to ensure safe production of prepackaged soups and drinks.
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.
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
K TO 12 HOUSEHOLD SERVICES LEARNING MODULE.pdfEDMARKPONCE2
This document provides a learning module on household services for grades 7 and 8. It covers 3 key competencies: 1) use and maintenance of cleaning tools and equipment, 2) occupational health and safety procedures, and 3) maintaining effective customer relationships. The module contains 3 lessons that teach the competencies. Lesson 1 focuses on using and maintaining cleaning tools and equipment. It provides learning outcomes, performance standards, and learning activities to teach students to properly use cleaning tools, identify tools and their functions, and maintain equipment. The full document outlines the contents and structure of the lessons in detail to educate students on basic household services skills.
This document provides information about processing food by fermentation and pickling. It discusses preparing equipment, tools, and utensils for fermentation and pickling, including cleaning and sanitizing processes. Specific equipment, tools, and utensils used in fermentation and pickling are identified, such as refrigerators, ranges, weighing scales, fermentation vats, knives, and various cooking and measuring utensils. Steps for cleaning and sanitizing equipment are outlined.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
The document is a training activity matrix that outlines the schedule and activities for a two-day cookery training course. On day one, activities included orientation, competency training, testing, and cleaning duties. Day two activities focused on basic workplace communication competencies and teamwork skills. Both days included daily opening and closing activities like prayer, attendance, and feedback sessions. Trainees were assigned to complete various activities in small groups.
This document discusses safe sandwich preparation and identifies key food safety concerns. It notes that ready-to-eat sandwiches pose risks as they involve no kill step to eliminate pathogens. Proper hand washing, avoiding bare hand contact with foods when possible, and using gloves are recommended to prevent cross-contamination. Separate storage, preparation surfaces, and equipment should be used for raw and ready-to-eat ingredients to control bacteria. Maintaining proper temperature control of ingredients and finished sandwiches also limits microbial growth.
This document provides information on health and safety procedures for wellness massage. It contains a pre-test on safety concepts, intended learning outcomes on determining a massage therapist's role in maintaining safety, and competencies on applying wellness massage techniques safely. The document outlines various responsibilities of massage therapists and employees to ensure protection of clients, such as cleaning and sanitizing equipment, following safety regulations, properly handling hazardous substances, and maintaining high hygiene standards. It also identifies important endangerment sites on the body to consider during massage and precautions for using electrical equipment.
The document provides guidance for teachers on using the most essential learning competencies (MELCs) identified by the Department of Education for the subjects of Edukasyon Pantahanan at Pangkabuhayan (EPP) and Technology and Livelihood Education (TLE) for the 2020-2021 school year due to the COVID-19 pandemic and shortened academic year. It outlines the premises and considerations for utilizing the MELCs, including emphasizing entrepreneurship and choosing courses that can be conducted at home or school. Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping.
The document discusses measurement and data collection. It defines key terms like accuracy, precision, absolute error, relative error, sampling, and population. Accuracy refers to how close a measurement is to the accepted value and is expressed as an absolute or relative error. Relative error is calculated as a percentage. Precision refers to the reproducibility of measurements. Sampling involves examining a few samples from a larger population to assess quality or gather data.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
The document provides a template for a definitive budget of work covering all Measurable Learning Competencies (MELCs) for the Bread and Pastry Production (NCII) course over the 2021-2022 school year. It includes a sample completed first quarter plan listing the MELCs, number of days to cover each competency, proposed learning activities, and remarks. The template is to be filled out by the listed team leader and members, with MELCs numbered continuously across the four quarters to comprehensively cover the required concepts and skills through hands-on laboratory sessions and review.
FOOD PROCESSING TOOLS WITH LABEL AND USES.pptxdolly661745
This document lists and describes various tools and equipment used in food preparation and processing. It includes knives, peelers, spatulas, colanders, chopping boards, pots, pans, blenders, refrigerators, freezers, vacuum pack machines, pressure cookers, can sealers, smoke houses, mixers, food processors, and meat grinders. Each item is described based on its intended use for tasks like cutting, slicing, peeling, mixing, cooking, boiling, steaming, frying, blending, measuring, storing, sealing, and processing foods.
Talento
- Ito ay mga kagalingan o espesyal na kakayahan o katangiang taglay ng isang tao na maaring biyaya ng Panginoon. Sabi nga nila walang taong ipinanganak na walang kayang gawin at walang taglay na talento, lahat ng tao ay nagtataglay nito. Tayo lang din ang makakatuklas at kailangang makapagpaunlad nito.
Kakayahan
- Ito naman ay ang kapasidad o abilidad ng isang tao, ibig sabihin ito ay ang mga bagay na kaya niyang gawin dahil eksperto at sapat ang kanyang kaalaman dito.
Siyam na Uri ng Talento
Visual/Spatial
Ang taong may talinong visual/spatial ay mabilis matututo sa pamamagitan ng paningin at pag-aayos ng mga ideya. Nakagagawa siya nang mahusay na paglalarawan ng mga ideya na kailangan din niyang makita ang paglalarawan upang maunawaan ito. May kakayahan siya na makita sa kaniyang isip ang mga bagay upang makalikha ng isang produkto o makalutas ng suliranin.
- Ang larangan na angkop sa talinong ito ay sining, arkitektura at inhinyera.
Bodily /Kinesthetic
Ang taong may ganitong talino ay natututo sa pamamagitan ng mga kongkretong karanasan o interaksiyon sa kapaligiran. Mas natututo siya sa
pamamagitan ng paggamit ng kaniyang katawan, tulad halimbawa sa pagsasayaw o paglalaro. Ang larangang karaniwang kaniyang tinatahak ay ang pagsasayaw, isports,
pagiging musikero, pag-aartista, pagiging doctor (lalo na sa pag-oopera), konstruksyon, pagpupulis at pagsusundalo.
3. TALENTO- isang pambuhirang
biyaya at likas na kakayahang
kailangang tuklasin dahil ito
ang magsisilbing batayan sa
pagpili ng tamang track o
kurso.
M
11. Bodily Kinesthetic- ability to
control body movementsand
handle objects skillfully. These
learners express themselves
through movement.
12. Bodily Kinesthetic- learn better
by doing role plays, exercising
while reviewing, asking logical
questions, visiting museums
and park
13. Visual/ Spatial- ability to
perceive the visual. These
learners tend to think in
pictures and need to create
vivid mental images to retain
information.
17. Musical/ Rhythmic-they learn
better by listening to
recordings,talking to
yourself,making up
songs,mentally repeating
information, reading aloud
18. Interpersonal- ability to relate and
understand others. They are great
organizers . They learn better by
stdying in groups,comparing
information with
others,interviewing experts, doing
cooperative projects
19. Intrapersonal- ability to self
reflect. These learners try to
understand their inner
feelings, dreams
relationships
21. Naturalist- ability to recognize
plants and animals. They learn
better by studying outside,
learning in the presence of plants
and pets,relating environmental
issues
26. Kasanayan sa pakikiharap sa
tao- nakikipagtulungan at
nakikisama sa iba, magiliw,
naglilingkod at naghihikayat sa
iba na kumilos, mag-isip para
sa iba
28. Kasanayan sa mga bagay-
bagay- nagpapaandar,
nagpapanatili o nagbubuo ng
mga makina, inaayos ang mga
kagamitan
29. Kasanayan sa mga ideya at
solusyon- lumulutas ng mga
mahihirap at teknikal na bagay
at nagpapahayag ng mga
saloobin at damdamin sa
malikhaing paraan.
30. HILIG- paboritong Gawain na
nagpapasaya sa iyo dahil gusto
mo ito at buo ang iyong puso
na ibigay ang lahat ng
makakaya
40. Conventional- naghahanap ng mga
panuntunan at direksyon;kumikilos
sila nang ayon sa tiyak na
inaasahan sa kanila. Matiyaga,
mapanagutanat mahinahon