Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
Schools Division Office Of Isabela
Jones West District
300555 - JONES RURAL SCHOOL
Barangay 2, Jones, Isabela 3313
[email protected]

Name: _____________________________ Grade & Section:__________________

LRN:_________________ Date Submitted:__________________

FOOD PROCESSING EXPLORATORY

LEARNING ACTIVITY SHEET

SELECT TOOLS EQUIPMENT AND UTENSILS

BACKGROUND INFORMATION

Food processing is the transformation of agricultural products into food, or of one

form of food into other forms. Food processing includes many forms of processing
foods, from grinding grain to make raw flour to home cooking to complex industrial
methods used to make convenience foods.

A tool can be anything that is used to achieve a target. Equipment is usually the
address that is used to achieve a specific purpose. A tool can be non-mechanical as
well, however, it has a special mechanical aspect that cannot be ignored. Tools are
often seen by animals for use.

Everyone has heard the saying; “the right tool for the right job,” and “you are only
as good as your tools.” These sayings are true when it comes to the choice and use of
cooking equipment. The quality of the cooking equipment that you choose to use is as
outstanding as the tools themselves when it comes to work and food quality. Given that
there is a wide variety of cooking equipment required for an even more extensive range
of dishes, it is essential to make sure that you choose the right types and quality meet
your kitchens needs.

The following activities will focus on selecting tools, equipment, utensils, and
instruments according to food (fish) processing method, explaining the defects in tools,
equipment, utensils and instrument and follow procedures in reporting defective tools,
equipment, utensils, and instruments

Unit of Competency: Use and Maintain Food Processing Tools, Equipment

and Utensils
Learning Outcome 1: Select Tools, Equipment, Utensils and Instruments
K-12 CG Code : TLE_AFFP9-12UT-0a-1
ACTIVITY 1-WHAT AM I?

Direction/Instruction: Identify the tools in the picture. Write your answers

on the space provided on the right side of the picture.

_______________ ________________
_

_______________ ________________
_

_______________ ________________
_

_______________ ________________
_

_______________ ________________
_

_______________ ________________
_

_______________ ________________
_
4

ACTIVITY 2-RIDDLE PUZZLE

Directions: Answer the following questions or riddles about the

different tools, materials, equipment and utensils in food processing
and complete the crossword puzzle.

4 2

1 5 6

8 9

10

1. “I can give hot, I can give cold, I’ll treat your fish with smoke”
2. Down: “Being Cool is nice, I can even turn water into Ice”
3. “I can be made of plastic or metal, but either way, like the cup I can measure ingredients;
liquid or dry”
4. “I like it sweet so I can measure it”
5. Down: “I have two blades to cut fish’s fins and tail”
6. Down: “I can be shallow I can be dip, I am sure you’ll used me for your brine and fish”
7. Down: “No need to worry, I’ll cover your fish. I’ll help you to submerge when brine is boiling”
8. “ It is usually made of bamboo, very helpful for you. It’ll help you dry the fish before
smoking”
9. “You’ll need me to separate suspended solids from liquid by filtration. I have a fine mesh
and bowl-shaped body and I start with S”
10. “Chopped or minced, I can handle. For the blade of the knife, I am not useless.”
 ACTIVITY 3-FACT OR BLUFF?

Direction: Analyze each statement. Check under Fact if it is True and check
the under Bluff if the statement is False.
If your answer is bluff, support your answer by writing down the correct
statement.

Fact Bluff
1. Materials used in the construction of utensils and food – contact surfaces of
equipment must be non – toxic.
________________________________________________________________
____
2. Food equipment, tools and utensils must be smooth and with visible seam.
________________________________________________________________

3. Wood is light in weight and economical and doesn’t absorb food odors and
stains.
________________________________________________________________

4. Plastic is a preferred material for food contact surfaces.

________________________________________________________________

5. Equipment must be easy to disassemble and assemble.

_______________________________________________________________
6. Equipment that are is reported as serviceable are those with broken parts.
________________________________________________________________

7. The condition of the machine is usually detected by leaks and cracks only.
________________________________________________________________

8. Hydraulic fluid must always be checked to prevent the machine from overheating.
________________________________________________________________

9. Non – food contact surfaces are the parts and the surrounding area that is
touching the food during the production.
________________________________________________________________

10. Polyethylene is a type of plastic used in storage containers and bowls.

________________________________________________________________
________________________________________________________________
 ACTIVITY 4-E-REPORT!

Direction: Choose at least five tools, equipment and utensils available in

your kitchen to check and include in the Report of Equipment/Machine
breakdown. Answer the process questions.

Date:___________ Remarks and

Daily Inspection Recommendation
Report
Before During After

Inspected by:_______________________
(Student’s Name)
Reviewed by: _______________________
(Teacher’s Name)
Process questions:
1. How did you perform the inspection?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
2. What are the things that you consider in inspecting your equipment or machines?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
 3. Why is there a need to perform machine inspection before, during and after using it?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

HOW WELL DID YOU PERFORM?

Criteria
SCORE

Score
1 2 3 4 5
Clarity of Competed and Competed and Competed and Competed and Competed and
Ideas/ presented 1 presented 1-2 presented 3 presented 4 presented5 or
Quality equipment but equipment with equipment with equipment with more equipment
no remarks and complete complete complete with complete
recommendatio remarks/ remarks/ remarks/ remarks/
n recommendation recommendation recommendation recommendation
Presentation Presentation is Presentation Presentation Presentation is Presentation is
obviously has some errors has some errors acceptable and perfect and
lacking in most but it is quite but it is still is far from output and is
aspects of the functional functional perfect well organized
activity
Content There are 4 or There are 3 There are 2 There is 1 wrong Presented
more wrong wrong wrong information correct
information information information presented information from
presented presented presented the topic
TOTAL
Highest Total Score=15 points
Interpretation of Scores
13-15 points -Highly skilled
9-12 points - Skilled
5-8 points -Moderately skilled
0-4 points -Poorly skilled

STOP AND REFLECT!

Complete the statement.

I have learned that________________________________________________
________________________________________________________________
It is very important for me not only as a student because__________________
________________________________________________________________
I will use what I have learned in_______________________________________
________________________________________________________________
 I promised to improve in_____________________________________________
_________________________________________________________________
_________________________________________________________________

Congratulations! You did a great job!

CLOSURE

It is particularly important that you need to learn the

different tools, equipment and utensils that you will use
and identify and report defects before during and after
using to prevent accidents. It is much easier for you to
perform the food processing method/s and lessen the
tendency of spending more time money and effort in
your activities because you have enough knowledge
and understanding on the tools, materials and utensils
in food processing.

REFERENCES

 K to 12 Learning Module Food Processing Grade 7/8 Exploratory

 Curriculum Guide Food Processing

 Electronic References
http://www.discoverpressurecooking.com/use.html
https://projects.truevalue.com
https://www.macallister.com
https://tiptonequipment.com
https://www.macallister.com
https://smallbusiness.chron.com
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
Schools Division Office Of Isabela
Jones West District
300555 - JONES RURAL SCHOOL
Barangay 2, Jones, Isabela 3313
[email protected]

August 6, 2020

ROLANDO M. CUBANGBANG
Head Teacher V,TechVoc Department
Jones Rural School

Sir;

We would like to submit the developed Dressmaking Learning Material based on the Most Essential
Learning Competencies with Learning Activity Sheets for the First Quarter Technical Vocational
Education 10 for Checking and Validation.

Thank you very much.

Very truly yours,

MARIE JANE B. LONGBIAN

Master Teacher I
 Recommended for Checking and Validation.

ROLANDO M. CUBANGBANG
Head Teacher V, TechVoc Department

Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
Schools Division Office Of Isabela
Jones West District
300555 - JONES RURAL SCHOOL
Barangay 2, Jones, Isabela 3313
[email protected]

CHECKING AND VALIDATION OF DEVELOPED INSTRUCTIONAL MATERIAL

Title MELCs-Based Learning Material and Activity Sheets in
Dressmaking 10

Name and Signature of the

Teacher MARIE JANE B. LONGBIAN

Date of Checking and

Validation August 7, 2020

Name of Reviewer Rolando M. Cubangbang

Cheriska Betty F. Ruma
Elbert R. Rosete
Jimmy Bagguatan
Approving Authority Angelic P. De Vera,PhD

Checked and Validated by:

CHERISKA-BETTY F. RUMA ELBERT R. ROSETE

Master Teacher I Master Teacher I
 JIMMY P. BAGGUATAN
Master Teacher II

Recommending Approval: Approved:

ROLANDO M. CUBANGBANG ANGELIC P. DE VERA, PhD.

Head Teacher V, Tech-Voc. Department Principal IV