Grade 8 Tle Food Processing Fermentationa Pickling Las

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Grade 8 TLE-FOOD Processing (Fermentationa, Pickling)

LAS
BS bilogy (Notre Dame of Dadiangas University)
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8
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
___ QUARTER
LEARNING ACTIVITY SHEET
Please Practice Personal Hygiene at all times. 1

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Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY
COPYRIGHT PAGE
Learning Activity Sheet in TLE
(Grade 8)
Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500
“No copy of this material 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.”
This material has been developed for the implementation of K to 12 Curriculum through the
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commercial purposes and profit.
Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV
Assistant Regional Director : RHODA T. RAZON, EdD., CESO V
Schools Division Superintendent : REYNANTE Z. CALIGUIRAN, PhD
Asst. Schools Division Superintendent: JESUS B. MAGGAY
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD
Chief Education Supervisor, CID : ESTELA S. CABARO, PhD
Development Team
Writers : GEORGETTE G. DUMELOD, Cagayan National High School
Focal Persons : RONNIE A. ARELLANO
JESSICA T. CASTANEDA, PhD
LESLIE DOMINGO, SR.
RIZALINO G. CARONAN
Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City

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Table of Contents
Competency Page
Prepare equipment, tools, materials and utensils ------------------------------- 4-8
Prepare the Raw Materials -------------------------------------------------------------- 9 -14
Perform alcoholic fermentation of fruits and vegetable --------------------- 15 - 20
Perform acetic acid/lactic and fermentation/pickling of vegetable --- 21 - 26
Fermentation fish and other marine products ----------------------------------- 26 - 30

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Technology and Livelihood Education

FOOD PROCESSING
Fermentation and Pickling
Grade 8
Name of Learner: _____________________________ Grade Level: __________________
Section: _____________________________________ Score: _______________________
LEARNING ACTIVITY SHEETS
TOPIC: PREPARE EQUIPMENT, TOOLS AND UTENSILS
Background Information for Learners
Basic equipment, tools and utensils used in fermenting fruits and vegetables are very important for
the job. Each tool is precisely designed for a specific purpose, so choosing the correct tool will also decrease
the amount of effort required to get a job done right without causing damage to either the equipment or the
surface being worked on. It is important to prepare, clean and sanitize equipment, tools and utensils in
processing foods by fermentation and pickling. In so doing, you can avoid contamination, save time and
energy.
Learning Competency with code
1. Prepare Equipment, and Utensils (TLE_AFFP9-12 FR-IIh-i)

• Select equipment, tools and utensils for fermentation and pickling are according to
requirements
• Check and calibrate equipment, tools and utensils in accordance with manufacturer’s
specifications
• Prepare and sanitize equipment/utensils for the above food processing methods are
according to manufacturer’s specifications
Activity 1. Identify Me!
Direction: Identify the following equipment and tools needed in fermentation and pickling.

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1. 2. 3.
4. 5. 6.
7. 8. 9.

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10. 11. 12.
1. 2.
13. 14 15.
Activity 2. Multiple Choice.
Direction: Read and understand the following questions. Select the best answer by writing your
answer on the space provided.
________1. Which of the following is the best step in sanitizing utensils?

A. Rinse thoroughly with tap water. C. Immerse utensils in hot water
B. Dry under the sun after washing D. Wipe the utensils with clean cloth
_______2. What utensil is used to separate coarse particles in the ingredients?
A. colander B. strainer C. basin D. mixing bowl
_______3. Which of these tools is used to prepare and slice fruits and vegetables?
A. table knife B. paring knife C. kitchen knife D. slicing knife
_______4. What do you call the container that is used to ferment fruits and vegetables?
A. casserole B. basin C. steamer D. fermentation vat
_______5. What is used to check the salinity of the brine solution?
A. Thermometer B. Refractometer C. Salinometer D. Jelly thermometer

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Activity 3 Fact or Bluff
Direction: Write the word FACT if the statement is correct and BLUFF if the statement is not correct.
_________1. Sanitizing aids to increase the number of microorganisms on the surface where food comes
in contact.
_________2. Soaking processing implements in 500-600ppm chlorinated water.
_________3. Calibrating equipment is necessary to test the accuracy of certain device.
_________4. Example of equipment to be calibrated is weighing scale.
_________5. Sanitize the equipment and prepare a solution as prescribed on the recommended dosage.
_________6. Calibrating is the practical application of sanitary measures in handling food.
_________7. Close your mouth when working because saliva might drop the food when cooking.
_________8. Cutting implements must be rinse and dip in sanitizing solutions.
_________9. Turn on and leave unplug electrically operated tools and equipment from outlet when not in
use.
________10. Always ask for the assistance of the person who is not knowledgeable in manipulating the
equipment if you want to use them.
Reflection:
What have you learned in this activity?
_____________________________________________________________________________________
_____________________________________________________________________________________
What are some issues or questions you would like to explore further?
_____________________________________________________________________________________
_____________________________________________________________________________________

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References:
➢ Competency- Based Learning Materials in Food Processing NC II, pp. 1-50

➢ K-12 Basic Education Curriculum
Learning Module Food (Fish) Processing
Exploratory Course Grade 7&8
➢ Most Essential Learning Competency

➢ Training Regulation for Food Processing NC II
ANSWER KEY:
Activity 1 Activity 2
1. Refrigerator 1. B
2. Pressure canner 2. B
3. Strainer 3. D
4. Vegetable slicer 4. D
5. Digital weighing scale 5. C
6. Measuring spoon
7. Diatetic weighing scale Activity 3
8. Plastic sealer 1. Bluff 8. Fact
9. Sauce pan 2. Bluff 9. Bluff
10. Peeler 3. Fact 10. Bluff
11. Colander 4. Fact
12. Knife 5. Fact
13. Mixing bowl 6. Bluff
14. Measuring cup 7. Fact
15. Heavy duty weighing scale

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FOOD PROCESSING
Grade 8
Section: _____________________________________ Score: _______________________
TOPIC: PREPARE RAW MATERIALS
In sorting and grading of raw materials needed in processing food by fermentation and
pickling, the following qualities should be observed:
A. Good quality
B. Free from bruises and blemishes
C. Nutritive value
D. Fresh and firm
Sorting and grading practices vary on different areas. Classification is based on size and
ripeness. After harvest, the fruits and vegetables must be brought to a shaded area. Sort the fruit
according to the size, color, and rind quality. Discard fruits that are injured, bruised and misshapen.
In the manufacturing process of fish and other marine products, local manufacturers vary
their use of raw materials. Few proccesor prefer the fresh catch and some make use of fish offal
(head, tail viscera and fins) in their production. Whether preserved for future use or cooked for
meals they must be preserved properly to avoid undesirable taste or odor.
Prepare Raw Materials (TLE_AFFP9-12FR-IIj-II)

• Sort and grade raw materials according to approved criteria and enterprise requirements
• Prepare the sorted and graded fresh fruits and vegetables according to required sizes and
shapes
• Prepare fish and other marine products according to specifications

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Activity 1 Choose Me!
Direction: Read the following statement carefully. Select the correct answer inside the box and
write it on the space provided.
__________1. Any group of things having something in common is___________.

⚫ Grade
⚫ Classify
⚫ Sort
_________2. One quality of fruits/vegetables that must be observed when sorting and grading.
⚫ Bruise
⚫ Fresh
⚫ Blemishes
________3. Part of fruits/vegetables that must be removed when preparing them.
⚫ Odor
⚫ Dry leaves
⚫ Spoiled portion
_________4. What tool is used to get the exact weight of the raw materials for pickling?
⚫ Weighing scale
⚫ Measuring spoon
⚫ Measuring glass
_________5. In selecting good quality of raw materials, what is to be considered?
⚫ Price
⚫ Kind
⚫ Grade

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Activity 2. SLICE ME NICE!
Direction: Identify the following cutting techniques of fruits and vegetables. Choose the correct
answer on the box that best described.
Chiffonade Juvennielle
Chop Pasaynne
Cubes Roundelle slice
Diagonal/oval Slice
Dice Wedge
1. 2.
3. 4.

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5. 6.
7. 8.
9. 10.
https://www.google.com/search?q=images+of+cutting+techniques+of+vegetable+and+fruits&sxsrf=ALe
Kk00b0VK0XD_LW11lFeIbcNrai9BNlw:1596431434346&tbm=isch&source=iu&ictx=1&

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Activity 3. Flowy!
Direction: Inside the box are methods in manufacturing fish and other marine products. Identify the correct
sequence and write it in the flow chart.
Drain off Mixed with salt
Washed and drained Washed and drained
Ferment in jars
Reflection:
Answer the Following:

_____________________________________________________________________________________
_____________________________________________________________________________________

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_____________________________________________________________________________________
_____________________________________________________________________________________
References:


ANSWER KEY:
1. sort 1. Chop 6. Slice
2. fre 2. Dice 7. Roundelle
3. spoiled portion 3.Juvenielle 8. Diagonal/oval
4. weighing scale 4. pasaynne 9. Chiffonade
5. kind 5. cubes 10. Wedge
Activity 3
1. Fresh fish 5. Drain off
2. Washed and drained
3. Mixed with salt
4. Ferment in jars

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FOOD PROCESSING
Grade 8
Section: _____________________________________ Score: _______________________
TOPIC: PERFORM ALCOHOLIC FERMENTATION OF FRUITS AND VEGETABLES
Alcohol fermentation, also known as ethanol fermentation, is the anaerobic pathway carried
out by yeasts in which simple sugars are converted to ethanol and carbon dioxide. The process
of alcohol fermentation allows yeasts to break down sugar in the absence of oxygen and results in
byproducts that humans benefit from.
Wine processing is a product or partial or complete fermentation of the juice of grapes. In our
country, we are substituting our native fruits in place of grapes. The Bureau of Plant is producing
kasoy wine from the juice of kasoy fruits in a semi pilot plant scale. The nuts of the kasoy fruits
command high commercial value while the fruit are just thrown away, so we utilize the fruits by
processing it into wine.
Wine processing consists of several steps:
First Step-Extraction
Second Step- Fermentation
Third Step-Ageing
Fourth Step- Clarification
Perform alcoholic fermentation of fruits and vegetables (TLE_AFFP9-12FR-IIIb-d-3)

• Mix prepared fruit with water according to specifications
• Boil mixture in accordance with specifications and enterprise requirements
• Extract juice in accordance with specifications and enterprise requirements
• Cool and mix extracted juice with other ingredients like yeast and sugar in accordance
with specifications
• Ferment juice for 1/2 weeks as required

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• Filter and heat fermented juice according to specifications
Activity 1. Multiple Choice.

Direction: Read the following sentences carefully and choose the correct answer by writing the
letter on the space provided.
_________1. Which of these refers to the decomposition of simple sugars into alcoholic and
carbon dioxide using of enzymes and yeast?
A. pasteurization C. lactic acid fermentation
B. alcoholic fermentation D. acetic acid fermentation
_________2. Which of the following is a product of partial or complete fermentation of the juice
of native fruits?
A. buro B. wine C. pickles D. vinegar
_________3. What is the second step in winemaking?
A. ageing B. extraction C. clarification D. fermentation
_________4. What process of removing any solid particle from the juice?
A. boiling B. filtering C. sterilizing D. pasteurizing
________ 5. Which of the following can be used to clarify wines?
A. juice B. yeast C. egg yolk D. egg white
Activity 2 Identify Me!

Direction: identify the process involved in wine processing that described below. Choose the correct
answer on the box and write your answer on the space provided each number.
Zymology Extraction
Wine Ageing
Yeast Oenology
Clarification Filter
Fermentation Decant
______________1. It is a product of partial or complete fermentation of the juice of grapes.

______________2. This method is used by force or application of pressure to remove or strain the
solid particles.
______________3. It is known as the science of fermentation.
______________4. It is the process brought by the addition of yeast where the sugar and
carbohydrates are converted to alcohol and carbon dioxide.
______________5. The most important phase of wine making.
______________6. It is the process of using clarifying agent to produce a sparkling wine.
______________7. The science of wine or winemaking.
______________8. The process to pour off gently not to disturb the sediment to pour one container
into another.
______________9. The method of separating solid particles, impurities from fluid by passing it
through a porous substance.
______________10. It is a yellow frothy substance consisting of a mass of minute fungi which
germinate and multiply in the presence of starch and sugar.

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Activity 3. Wine-a holic!

Direction: Perform alcoholic fermentation of fruits in season, by following the correct procedure.
Below are procedures in alcoholic fermentation of different fruits in season. Choose a fruit that is
available in your location. If you have smartphones, take a video while performing the task, if none, you
can still perform the given task and give your output to your teacher.
A. Bignay Wine
Materials
Bignay fruits
Yeast
Sugar
Procedure:
1.Select sound ripe berries and wash.
2.Boil the berries with an equal part of water to get the extract.
3.Strain and measure.
4.For every 5 part(cup) of the extract, add 1 part(cup) of sugar.
5.Stir and boil. Transfer to a stoppered (with cotton plug) container and cool.
6.Inoculate with 1 tablespoon yeast to every 20 liters extract.
7.Ferment or a month.
8.Decant the clear liquid into sterilized oak barrels. Age for 2 years.
9.Clarify wine with egg white; proceed as in the clarification of banana wine.
10.Filter the wine and bottle by siphoning into clear sterilized bottles.
B. Pineapple Wine
Materials
Ripe pineapple

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Water
Refine sugar
Yeast
Procedure:
1. Pare the pineapple and chop.
2. Measure and add water (1cup water to every cup of pineapple).
3. Boil until the fruits are soft. Cool and strain.
4. Add sugar to the extract (1/4 cup sugar to every 4 cups extract).
5. Stir and boil.
6. Cool and place in a glass container or demijohn (with cotton plug)
7. Inoculate with yeast (1 table spoon yeast to every 40 liters of the juice).
8. Decant into wine barrels and age for 2 years.
9. Clarify with the use of egg white (8 egg whites for every 30 liters of wine).
10. Proceed as in the clarification of Pineapple wine. Siphon into demi-jhon
11. Filter wine and bottle.
C. Banana Wine
Material:
Banana Fruit (Saba)

Refine sugar
Yeast
Water
Procedure:
1. Peel the ripe banana and slice thinly. To every cup of sliced bananas add 1 ½ cup of water.
2. Boil for 30 minutes or longer depending upon the quality of pulp. Strain.
3. Add sugar to the extract (1cup to every 3cup extract). Stir and boil to dissolve the sugar.
4. Allow to cool. Place in clean glass containers or demi-john.
5. Inoculate with yeast (1 tablespoon yeast to every 40 liters of boiled sweetened juice).
6. Plug mouth of demi-john with a clean piece of cloth, loosely cover with a piece of paper
to protect from dust. Ferment for a month.

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7. Siphon out the clean fermented liquid, filter and transfer to sterilized jars for ageing. Age
for 2 years or longer.
8. Clarify the wine with egg whites (8 egg whites for every 30liters of wine) by heating the
aged wine in a double boiler and add the well beaten egg whites.
9. Stir to maintain the temperature for 15-20 minutes and cool.
10. Filter the wine and bottle by siphoning into clean and sterilized bottles.
Scoring Rubrics
Name of the Student: ____________________________ Date: __________________
Performance Activity: ___________________________ Yr.&Sec._______________
Rubrics Points Total
1. Workmanship
• All the steps and procedure are followed according to
20
standard procedures.
• Demonstrate the skills with speed and accuracy.
2. Accuracy
• Selection of raw materials.
• Appropriate selection of equipment/tools/utensils.
• Measurement of materials 10
• Cooking/heating and temperature requirement.
3. Work habits
• Carefulness in handling materials.
• Consciousness in doing task
• GMP and SSOP are followed. 10
• Wearing of PPE’s
4. Quality of Finished Product

• Appearance and Color
10
• Taste/Flavor
https://www.scribd.com/document/400032234/Criteria

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Reflection:
Direction:
Answer the following:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
____________________________________________________________________________________
References:


ANSWER KEY:
1.A 1. Wine 6. Clarification
2.C 2. Extraction 7. Oenology
3.D 3. Zymology 8. Decant
4.B 4. Fermentation 9. Filter
5.D 5. Ageing 10. Yeast

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FOOD PROCESSING
Grade 8
Name of Learner: _____________________________ Grade Level: _______________________
Section: _____________________________________ Score: ____________________________
TOPIC: PERFORM ACETIC ACID/LACTIC ACID FERMENTATION/PICKLING OF

VEGETABLES
Fermented foods are rich in probiotics, beneficial microorganisms that help maintain a healthy
gut so it can extract nutrients from food.
3 Types of Fermentation
1. Fermentation of Acetic Acid- is a chemical reaction caused by an Acetobacter aceti to produce

vinegar after alcoholic fermentation. The keeping quality of vinegar lies mainly in the aseptic effect
of the acetic acid. The most essential use of the preservative effect of acetic acid is the preservation
of numerous food products, like pickles, relishes, and “acharas”.
2. Fermentation of Lactic acid- lactic acid fermentation is used widely in the preservation of
“buro”, dill pickles, and similar products. Materials that have been subjected to lactic acid
fermentation must be kept tightly sealed to exclude air to check the growth of acid destroying
aerobics organisms. It would, therefore, be necessary to seal sauerkraut,”buro” and other lactic
acid fermented products from the air.
3. Fermentation of Alcohol- the alcoholic fermentation by yeast results in the decomposition of

simple sugar called “hexose” into alcohol and carbon dioxide.The keeping quality of alcohol
beverages depends mainly upon the existence of alcohol. Pickling is the method of processing food
in brine(salt) or vinegar with or without bacterial fermentation.
Perform acetic acid/lactid fermentation/pickling of vegetables (TLE_AFFP9-12FR-

IIIe-g-4)
• Mix alcoholic liquid with mother vinegar according to specifications
• Ferment mixture for 2-4 weeks according to standard procedures
• Filter mixture and clarify filtrate according to specifications

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• Heat acetous liquid according to specifications
Activity 1.
Direction: Arrange the following process of making pickled vegetables. Use A for the first step,
B for second and so on. Write your answer on the space provided.
_______1. Cutting
_______2. Selecting good quality raw material
_______3. Washing/peeling
_______4. Cooking of pickling solution
_______5. Preparing of pickling solution
_______6. Pouring of pickling solution
_______7. Arranging of vegetables in jars
_______8. Pasteurizing
_______9. Packing
______ 10. Cooling
____ _11. Labeling
Activity 2 Remember Me!

Direction: Read the sentences carefully. Choose the letter of the correct answer and write the letter
on the space provided.
_______1. What is a white gummy mass that usually forms in vinegar?

A. Acetic acid B. lactic acid C. mother vinegar D. native vinegar
_______2. Which of the following ingredients is used to make sour pickles?
A. Less sugar B. more sugar C. less salt D. more salt
_______3. What ingredients that gives flavor to the pickles?
A. Salt B. sugar C. spices D. curing salt
_______4. Which fermentation is caused by lactic acid bacteria?
A. Alcoholic fermentation C. Lactic acid fermentation
B. Acetic acid fermentation D. Acetobacter xylinum
_______5. Which of these is present in vinegar?
A. Acetic -acid B. sugar C. molds D. bacteria
_______6. Which of these solutions is made by dissolving salt and water?
A. Brine solution C. Pickling solution
B. Syrup solution D. Wine solution
_______7. What do you call the solution of vinegar, sugar and spices as main ingredients?
A. Pickling solution C. Syrup solution
B. Syrup solution D. all of these

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_______8. Which solution is made by heating sugar and liquid together?

A. Syrup B. brine C. pickling D. all of these
_______9. What do you call the combination of fruits and vegetables preserved in vinegar with
or without spices?
A. Pickling B. Jams C. Jellies D. Marmalade
_______10. Which of the following ingredients extracts the juice from the shredded vegetables
and controls the growth of putrefactive and other spoilage bacteria?
A. Salt B. sugar C. vinegar D. Water
Activity 3
Directions. Below are products of acetic and lactic acid fermentation. Perform two methods depending on
the availability of materials in your location.
A. Preparing Coco Vinegar (Quick method)
Materials:
8 cups of coconut water
1teaspoon of yeast
1 cup refined sugar
Procedures:
1. Strain the coconut water thru muslin cloth.
2. Measure 1 cup of refined sugar for every 8 cups of coco water.
3. Stir until sugar is dissolved.
4. Add 1 teaspoon of yeast and stir. Cover.
5. Fermentation takes place from three to four weeks, and on the third week, rotate
container for aeration.
6. After four weeks, siphon the liquid to separate the dead cells and filter.
7. Pasteurize and bottle almost full.
B. Chayote Mixed Pickles (Quick method)

Materials:
1kg chayote 1 green sweet pepper
2 regular size carrots 3 medium native onions
1 red sweet pepper 1 small piece ginger
2/12 cup vinegar 1 cup salt
2 cups refined sugar black pepper

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Procedures:
1. Wash, peel and cut the vegetables into long, thin strips.
2. Work the vegetables separately with salt and set aside for 1- and 2 hours to wilt.
3. Press to remove part of the juice.
4. Mix the vegetables and pack in a clean dry glass jar.
. 5. Pour the hot pickling solution, remove air bubbles, and seal tightly.
C. Korean Kimchi
Materials
1kl. Nappa cabbage 3/4 cup chili powder
8 cloves garlic 1/4 cup white sugar
1/2 cup spring onion 1/4 cup fish sauce
1 pc. medium onion 1/4 cup salt
1tbsp. Ginger 1/4 cup glutinous flour
1pc. medium carrots 1 1/2 cup water
1 cup radish
Procedure:
1. Slice cabbage into 4 parts then cut into square, wash and drain.
2. Soak the cabbage with salt for 30 minutes. Set aside.
3. Mix water, glutinous flour, and sugar together and cook until it becomes a sticky sauce.
4. Prepare other vegetables. Blend onions, garlic, ginger with patis.
5. Combine blended onions with the cooked sauce and chili powder and mix well..
6. Wash the cabbage 3 times to remove the salt. Drain well.
7. Add all the vegetables with the prepared cook sauce and mix well.
8. Pack in a glass or plastic container and ferment for 2-3 days.
Reflection:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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References:

ANSWER KEY:
1. C 6. G 1. C 6. A
2. A 7. F 2. A 7. A
3. B 8. I 3. C 8. A
4. E 9. H 4. C 9. A
5.D 10. J 5.A 10. A
Scoring Rubrics
Name of the Student: ____________________________ Date: _________________________
Performance Activity: ___________________________ Yr.&Sec.______________________
5. Workmanship
20

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6. Accuracy
7. Work habits

10
• Taste/Flavor

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FOOD PROCESSING
Grade 8
Section: _____________________________________ Score: _______________________
TOPIC: FERMENT FISH AND OTHER MARINE PRODUCTS
Fermented fish products are commonly used as food condiment in the Philippines and other
Asian countries. Most of the fermented products are traditional with a great percentage of the
finished products distributed in foreign markets.
Two important fermented fish products are Bagoong (fish paste) and Patis (fish sauce).
The major factor that brings about fermentation is the enzyme in the fish flesh and intestines.
Various fish species are used for fish paste and fish sauce production which includes: young
herring, anchovy, round scad, and fresh water porgy. For shrimp bagoong, tiny shrimps (alamang)
are used. The method of preparation consists basically of mixing fish with solar salt in the
proportion of 3:1 or 1:2 (by weight) and allowed to ferment for a few weeks or more than a year.
During fermentation, the fish or shrimp’s meat is partially or completely digested.
Ferment fish and other marine products (TLE_AFFP9-12FR-IIIh-i-5)

• Mix fish and other marine with required salt according to mixing requirements
• Ferment the mixture of fresh and other marine products for 1-2 weeks in fermentation
vat/vessels according to standard procedures
• Heat fish paste/fish sauce according to standard procedures
Activity 1. Let’s do it right!
Direction: Perform fermentation of fish particularly the making of fish paste (bagoong) and
burong isda by following the steps.
A. Fish Paste (Bagoong)

Raw Materials:
Dilis, sapsap, and ayungin can be made into bagoong

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Utensils: wooden spoon, steel barrels or earthen pots.
Procedure:
1. Wash the fish with clean fresh water.
2. To every 3 cups of fish, add 1 cup of salt and mix well.
3. Place the fish and salt mixture in earthenware pots.
4. Cover the containers tightly to keep flies and other insects away.
5. Let it stand for 2 weeks to 1 year to develop its characteristics aroma and flavor.
B. Burong Isda
Materials and Equipment
Milk fish or card or mudfish, or tilapia
Salt
Bottles
Mixing bowls
Cooked rice
Procedure:
1. Scale and split the fish into butterfly fillet.
2. Remove the gills and fins.
3. Wash thoroughly and drain.
4. Pack in bottles alternately with mixture of cooked rice (5 cups) and salt (8tsp).
Use 400 cleaned fish for every 3 3/4 cups cooked rice mixture.
5. Allow fermenting for seven days at room temperature.
6. Saute in cooking oil, garlic, and onion before serving.
Activity 2
Direction: Complete the table by writing the correct answer. Write your answer.in column B
A B
1. What products are commonly used as a food

condiment in the Philippines and other Asian countries?
2. Which product is a mixture of small fresh fish or
shrimps, salt condiments, flavoring materials which have
undergone partial or complete fermentation?
3. Which are suitable raw materials for bagoong and
patis?
4. What is the liquid formed from bagoong?

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5. What is the ratio of fish to salt in making bagoong?
6. What is the local term for fermented fish with rice?
7. What is the 3rd general procedure in making bagoong

and patis/
8. What is the other local term for fermented shrimps
with rice?
9.What certain fish is suitable for making burong isda?
10. Which kitchen utensil is used in mixing salt and fish

and other marine products?
Reflection:
Direction: Write your reflection in this activity.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
References:



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ANSWER KEY:
Activity 2
1. Fermented fish 6. Burong isda
2. Bagoong 7. Fermentation
3. Anchovy 8. Burong alamang
4. Patis 9. Tilapia/Sapsap
5. 3:1 to 5:1 10. Wooden spade
Scoring Rubrics
Name of the Student: ____________________________ Date: __________________
Performance Activity: ___________________________ Yr.&Sec._______________
9. Workmanship
20
10. Accuracy
11. Work habits


10
• Taste/Flavor

Grade 8 Tle Food Processing Fermentationa Pickling Las

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lOMoARcPSD|19432404

Grade 8 TLE-FOOD Processing (Fermentationa, Pickling)

Studocu is not sponsored or endorsed by any college or university

LEARNING ACTIVITY SHEET

Please Practice Personal Hygiene at all times. 1

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Republic of the Philippines

Printed by: DepEd Regional Office No. 02

Please Practice Personal Hygiene at all times. 2

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Prepare equipment, tools, materials and utensils ------------------------------- 4-8

Prepare the Raw Materials -------------------------------------------------------------- 9 -14

Perform alcoholic fermentation of fruits and vegetable --------------------- 15 - 20

Perform acetic acid/lactic and fermentation/pickling of vegetable --- 21 - 26

Fermentation fish and other marine products ----------------------------------- 26 - 30

Please Practice Personal Hygiene at all times. 3

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Technology and Livelihood Education

Section: _____________________________________ Score: _______________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE EQUIPMENT, TOOLS AND UTENSILS

Background Information for Learners

Learning Competency with code

1. Prepare Equipment, and Utensils (TLE_AFFP9-12 FR-IIh-i)

Activity 1. Identify Me!

Please Practice Personal Hygiene at all times. 4

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Please Practice Personal Hygiene at all times. 5

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10. 11. 12.

Activity 2. Multiple Choice.

________1. Which of the following is the best step in sanitizing utensils?

Please Practice Personal Hygiene at all times. 6

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Activity 3 Fact or Bluff

_________2. Soaking processing implements in 500-600ppm chlorinated water.

_________3. Calibrating equipment is necessary to test the accuracy of certain device.

_________4. Example of equipment to be calibrated is weighing scale.

_________6. Calibrating is the practical application of sanitary measures in handling food.

_________8. Cutting implements must be rinse and dip in sanitizing solutions.

equipment if you want to use them.

What have you learned in this activity?

Please Practice Personal Hygiene at all times. 7

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➢ Competency- Based Learning Materials in Food Processing NC II, pp. 1-50

Technology and Livelihood Education

Learning Module Food (Fish) Processing

Exploratory Course Grade 7&8

➢ Most Essential Learning Competency

Please Practice Personal Hygiene at all times. 8

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Technology and Livelihood Education

Name of Learner: _____________________________ Grade Level: __________________

Section: _____________________________________ Score: _______________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE RAW MATERIALS

Background Information for Learners

B. Free from bruises and blemishes

D. Fresh and firm

Section: _______________ Score: _

Name of Learner: ___________ Grade Level:

Section: _______________ Score: _

1. Any group of things having something in common is_.

Name of Learner: ___________ Grade Level:

Section: _______________ Score: _

Name of the Student: __________ Date:

Performance Activity: _____________ Yr.&Sec._