SUMMARY OF WEEKLY TOPICS IN TVE-FOOD PROCESSING
Date: November 20-21, 2023
DAY TOPIC OBJECTIVES LC CODE SUGGESTED ACTIVITIES
a. Identify different grades and categories of raw Name me
materials relevant to the given industry or processing Compare and contrast
method. Discussion proper
Preparing Raw Materials for
b. Recognize the importance of attention to detail and Task 1 & 2
Day 1 Salting and Curing
precision in the sorting and grading process. What have you learned
(Types of salt, Types of meat)
c. Execute the sorting process efficiently, separating
raw materials into designated categories according to
specifications.
a. Identify and explain the approved standard Watch and Learn
Preparing Raw Materials for
procedures for preparing eggs for salting. TLE_AFFP9- Identification
Salting and Curing
Day 2 b. Demonstrate the step-by-step process of salting 12SL-IIc-d-2 Discussion proper
(Procedures in salting egg)
eggs in accordance with approved standards. Think tank
Written work no. 2
c. Appreciate the importance of salting eggs and its Written work no. 2
role in food preservation Answer Learning Task 1 and 2 in Lesson 2:
Preparing Raw Materials for Salting and Curing
Preparing Raw Materials for Assign students the task of researching and
Friday
Salting and Curing writing a short report on the historical and cultural
(Modular)
(Procedures in salting egg) significance of salted eggs in different cuisines.
They can explore traditional methods of salting
eggs and how the practice has evolved over time.
Prepared by:
Checked by:
School Grade Level:
Learning Area: FOOD
Teacher
PROCESSING
Quarter: WEEK 3
Section, date, and time Section, date, and time
Daily Lesson
Log
Day 1 Day 2 Day 3 (MODULAR)
A. Content Area
The learner demonstrates understanding on processing food by salting, curing and smoking.
B. Performance Standards
The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
The learners should be able to:
C. Learning Competencies LO 2. Prepare the raw materials
2.1. Sort and grade raw materials are in accordance with LO 2. Prepare the raw materials
specifications 2.2. Prepare eggs for salting in accordance with approved standard procedures
D. Learning Objectives a. Identify different grades and categories of raw materials relevant
to the given industry or processing method. a. Identify and explain the approved standard procedures for preparing eggs for salting.
b. Recognize the importance of attention to detail and precision in b. Demonstrate the step-by-step process of salting eggs in accordance with approved
the sorting and grading process. standards.
c. Execute the sorting process efficiently, separating raw materials c. Appreciate the importance of salting eggs and its role in food preservation
into designated categories according to specifications.
Learning Competencies Code
TLE_AFFP9- 12SL-IIc-d-2 TLE_AFFP9- 12SL-IIc-d-2 TLE_AFFP9- 12SL-IIc-d-2
II. CONTENT Preparing Raw Materials for Salting and Curing Preparing Raw Materials for Salting and Curing
(Types of salt, Types of meat) (Procedures in salting egg)
Written work no. 2
K to 12 Basic Education Curriculum Technology and Livelihood K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Education Learning Module in Food Processing Module in Food Processing
III. LEARNING
RESOURCES
A. References
pp. 425
pp. 425
1. Teacher's Guide Pages
2. Learner's Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning PowerPoint presentation, pictures PowerPoint presentation, pictures, video clips
Resources (LR) Portal
5. Other References
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing Previous Learners' Activities:
Lesson or presenting new Enumerate the different raw materials used in food processing. Answer Learning Task 1
lesson and 2 in Lesson 2:
Time Allotment 5 minutes 5 minutes Preparing Raw Materials
for Salting and Curing
B. Establishing a purpose for Name me: Watch and Learn:
the lesson The learners should identify the different types of salt. Demonstrate the step-by-step process of salting eggs, including
proper handling, measuring salt, and container selection
through video presentation.
Guide Questions:
How does the process of salting contribute to the
overall quality and safety of preserved eggs?
What are the key considerations for handling eggs
before beginning the salting process?
Why is proper handling crucial to the success of salting
eggs, and what potential risks does improper handling
pose?
Time Allotment 5 minutes 5 minutes
C. Presenting Compare and Contrast: Identification:
examples/instances of the Using a Venn diagram, write the similarities and 1. Grading the interior of the eggs is performed by a method
new lesson differences between the different types of salts. called _____________.
1. Table Salt and Sea Salt 2. The air cell is the empty space between the shell and the
2. Black Hawaiian Salt and Red Hawaiian Salt white usually found
3. Smoked Salt and Pickling Salt at the bigger end of the egg is
called______________________________.
3. The white of the egg is called __________________.
4. This referred as white meat that comes under poultry
category.
5. The meat that came from an adult sheep is
called___________________.
Time Allotment
40 minutes 40 minutes
D. Discussing new concepts Discussion proper Discussion proper
and practicing new skills The teacher will discuss the criteria used for sorting Discuss the approved standard procedures for
and grading raw materials. This may include size, preparing eggs for salting.
color, weight, quality, and other relevant factors. Break down the process into key steps,
Provide examples and scenarios to help students emphasizing the importance of precision and
understand the importance of each criterion. adherence to standards.
Engage students in a discussion about how sorting Engage students in a discussion about why
and grading contribute to the overall quality of food following approved procedures is essential in
products. food processing.
Time Allotment 50 minutes 50 minutes
E. Developing Mastery/ Task 1: Design a Sorting and Grading System Think tank:
Finding practical applications List down in a separate sheet of paper your own understanding
of concepts and skills in Task 2: Create a Presentation on the Importance of Sorting and in making the following.:
daily living/Making Grading A. How Make Itlog na Maalat (10 pts)
generalizations and B. Basic Dry-Curing Recipe (10 pts
abstractions about the lesson Instructions:
Task 1: Divide the students into groups and have them design a
sorting and grading system for a specific raw material (e.g., rice,
fish, meat). They should consider factors such as size, quality, and
safety.
Task 2: Individually, students will create a presentation highlighting
the importance of sorting and grading raw materials in food
processing. They should include examples, benefits, and potential
consequences of not sorting and grading properly.
Time Allotment 35 minutes 35 minutes Learners' Tasks:
F. Evaluating Learning What have you learned? 1. Instruct Me!!! Assign students the
1) What are the criteria used for sorting and grading the fruits and The teacher will explain the directions for answering the task of researching and
vegetables? written activity. writing a short report on
2) Why is it important to sort and grade raw materials in food 2. “Inspirational Quote” the historical and cultural
processing? Inspired the learner with this quotation. significance of salted eggs
3) How can sorting and grading improve the quality of food in different cuisines. They
products? can explore traditional
methods of salting eggs
and how the practice has
evolved over time.
3. “Test proper”
(See attached Quiz)
4. Checking of papers
Time Allotment 30 minutes 30 minutes
G. Additional activities for
application or remediation
Time Allotment
Total Minutes
160 minutes
V. REMARKS
