Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY
MODULE CODE : PASAY-GL8-Q1-D1
MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)
First Grading / Week 1 / Day 1
This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:
1) Use food processing tools, equipment and utensils;
2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation
LAWRENCE SD. PUNO
PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Objectives :
A. Recognize and select tools, equipment and utensils for food processing ;
B. Establish in the mind the use of tools, equipment and utensils following standard
procedure
C. Perform identification of operational parts in food processing
Activities
EQUIPMENT, TOOLS AND UTENSILS: USES OF SPECIFICATIONS
Every equipment, tool and utensil that are purchased are accompanied with a manual containing
specifications as to how they are used, manipulated or operated, cared for and stored to lengthen
their serviceability. Specifications usually include the following: 1. Important safeguards or basic
safety precautions to follow when using the device like a pressure cooker .
Given in one side are parts of an automatic sealer and in the other side are intended for the
functions, Look for the functions below and place inside the blocks to complete details for the
automatic sealer.
Parts and Function of an Automatic Sealer
Clamp
Base plate or plunger plate
Can lifter handle
Crank
First operation roll
Height washers
Adjusting levers
Chuck.
Rivet
Seaming roller pin –
second
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
-fastens the sealer on the table or arm chair and holds it - used to raise the base plate
- hold the base of the can - turned during the sealing of can seams
used to clinch, partially or half – seal the seams of a can cover - placed in the hole of the adjusting lever
- wherein rivets are placed to coincide the can size. - placed on the hole of the second operation roll
- placed in base plate shaft to match the height of the can - which coincides the can cover size
Generalization
Knowing the parts and functions of equipment, tools and utensils used in processing food ensures
accurate or proper use, operation and care for them. It is very easy for a food processor to
manipulate a particular device if he knows all its parts and their respective functions. Proper
maintenance for the parts of any tool, equipment and utensil can also be done if a processor is
familiar with them.
Application.
Using the Venn Diagram . Answer the question: Canned Food : Good or Bad
Evaluation
Fill in the blank by appropriate word in the following:
1. Important _____________s or basic safety precautions to follow when using the device like a
pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and follow instructions on the
proper use and ________________ of a certain device equipment or tool.
3. __________________, weights and capacities as in the case of cookers, boilers and
steamers.
4. Instructions on caring for the _______________, tool or utensil.
5. Instructions on the _____________usage of the device.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
FOOD (FISH) PROCESSING
10 K to 12 Technology and Livelihood Education
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY
MODULE CODE : PASAY-GL8-Q1-D2
MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)
First Grading / Week 1 / Day 2
This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:
1) Use food processing tools, equipment and utensils;
2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation
LAWRENCE SD. PUNO
PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Objectives :
A. Describe a pressure cooker as an equipment use for food processing ;
B. Identifies independently the basic parts of the pressure cooker
C. Perform identification of operational parts in food processing
Activities
PARTS AND FUNCTIONS OF EQUIPMENT, TOOLS AND UTENSILS
( PRESSURE COOKER )
A pressure cooker is an important canning equipment used to process fish packed in a
hermetically sealed container at a high controlled temperature and pressure for a certain period
of time.
Write the precise answer to the given statement. Choices are inside the pressure cooker.
1. ____________. It indicates the pressure and temperature inside the cooker while processing.
2.____________. It is used to close the vent pipe and regulate the accumulated pressure inside
the cooker while processing.
3.____________. It is where the pressure regulator weight is placed. It releases steam when
opened.
4. ____________. It is used to securely fasten the cover of the cooker to its body.
5..___________ They indicate if the cover is properly seated on the body
6.____________. It consists of the vent pipe and pressure regulator weight. It automatically
controls the pressure inside the cooker while processing.
7..___________ It automatically vent or release steam if the vent pipe becomes clogged.
8. ____________ It seals the body of the cooker during processing.
9..____________ It holds the water for processing and the metal rack where the canned
products are placed during processing.
10.____________. This is for holding the cover when lifting it away from the body or seating it
properly on the body.
Bakelite wingnut or knob / Arrowhead and arrowline / Overpressure plug
Cover./ Bakelite top handle / Pressure Gauge / Pressure regulator weight
Automatic pressure control / Vent pipe for pressure regulator / Body
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Generalization
Knowing the parts and functions of equipment, tools and utensils used in processing food ensures
accurate or proper use, operation and care for them. It is very easy for a food processor to
manipulate a particular device if he knows all its parts and their respective functions. Proper
maintenance for the parts of any tool, equipment and utensil can also be done if a processor is
familiar with them.
Application
Every equipment, tool and utensil that are purchased are accompanied with a manual containing
specifications as to how they are used, manipulated or operated, cared for and stored to lengthen
their serviceability. Specifications usually include the following:
Directions: Arrange the given statement to their sequential and original order.
1 / like a pressure cooker for instance / to follow when using the device / Important safeguards /or
basic safety precautions
2. to the user to read and follow instructions / which serve as a reminder / warning labels / on the
proper use / and operation of a certain device equipment or tool.
3. Dimensions, weights / as in the case of cookers, boiler /and steamers/ and capacities
4. tool or utensil./ Instructions on caring /for the equipment, /
5. / the correct / Instructions on /usage of the device.
Evaluation
Identify the common parts of a PRESSURE COOKER.
BODY PRESSURE GAUGE HANDLE
BAKELITE KNOB COVER PET COOL(EXHAUST
VALVE)
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
FOOD (FISH) PROCESSING
12 K to 12 – Technology and Livelihood Education
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY
MODULE CODE : PASAY-GL8-Q1-D3
MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)
First Grading / Week 1 / Day 3
This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:
1) Use food processing tools, equipment and utensils;
2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation
LAWRENCE SD. PUNO
PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Objectives :
A. Extends the ideas in learning about smokehouse as a device in food processing ;
B. Responds effectively in unexpected experiences knowing the variety of smokehouse
C. Know and familiarize the different smokehouse through pictures identification.
Activities
EQUIPMENT, TOOLS AND UTENSILS: USES OF SPECIFICATIONS - SMOKEHOUSE
The purpose of a smokehouse is to enclose heat and smoke, and reduce, but not entirely
eliminate, airflow. Depending on how much smoking you want to accomplish, you may construct
your own smokehouse or purchase a commercial unit.
Using the given MAIN IDEA graphic organizer filled-in all the details needed or ask on the each
given boxes. ( note: copy and paste the illustration then answer all the details asked )
THE SMOKEHOUSE
Types
Description Characteristics
Generalization
A smokehouse is a device used in treating the fish or meat with smoke. It can be a cold smoke
house or a hot smokehouse. It is a hot smokehouse if the fish is in close proximity to the source
of smoke and a temperature.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Application
Name the different types of Smokehouse through the given illustrations.
Evaluation
Match the parts of a Drier smokehouse from column A to their functions in column B.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Column A
1. Removable slatted benches.
2. Removable hangers with hook.
Column B
A. smoke – producing materials B.
C. hold the fish to be smoked.
D. nailed from the top of a the drier smokehouse
3. Wooden hooks.
4. Vents
.5. Tunnel or pipe.
6. Concrete furnace..
7. Tight sheathing rafters.
8. Meshed screen.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
MODULE CODE : PASAY-GL8-Q1-D4
MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)
First Grading / Week 1 / Day 4
This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:
1) Use food processing tools, equipment and utensils;
2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation
LAWRENCE SD. PUNO
PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Objectives :
A. Comprehends in the study of equipment used in the food processing ;
B. Displays interest and share thoughts in the parts and functions of the refrigeration system;
C. Distinguishes freezer and refrigerator in maintaining the freshness of raw materials and in
providing an ideal low or ambient temperature for storing processed foods.
Activities
EQUIPMENT, TOOLS AND UTENSILS , USES OF SPECIFICATIONS
THE FREEZER AND REFRIGERATOR
A 'fridge, also known as a refrigerator, is where you place items you want to cool, but
not freeze. So most fridges are set to temperatures between 35F and 40F. A freezer is where
you place items you want to remain frozen. Freezer temperatures are usually set to below zero
degrees farenheight.
Name and describe the picture. ( label each pics and give ideas about it )
=
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
Generalization
The freezer and refrigerator are used in maintaining the freshness of raw materials and in
providing an ideal low or ambient temperature for storing processed food
Application
Using the T CHART DIAGRAM list down the differences and similarities of
COMPRESSION and ABSORPTION System of Refrigeration
Evaluation
Describe briefly the elements which contributed to the operational of the Absorption and
Compression System of Refrigeration. List down the elements and give the importance in the
food processing.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________
