SCHOOL QUINTIN QUIJANO SR.

GRADE LEVEL GRADE 7-LILY &

AGRICULTURAL SCHOOL DAISY

TEACHER JESSELYN D. LLANTADA LEARNING TVL Exploratory

AREA Course

DAILY LESSON 1:00-3:00 pm

TIME 3:00-5:00 pm QUARTER SECOND
PLAN
DATE October 06, 2017

I. OBJECTIVE

At the end of the session, the students are expected to select tools, equipment and utensils.

II. SUBJECT MATTER

Performance Standards: 1. Appropriate tools, equipment and utensils are selected according to food (fish)
processing method.
2. Faults and defects of tools, equipment and utensils are explained.
3. Defective tools, equipment and utensils are reported in accordance with farm
procedures

Learning Outcomes: LO 1. Select tools, equipment and utensils

Topic: Use Foods Processing Tools, Equipment and Utensils

References: K to 12 BEC Learning Module, Food Processing, pp. 17-27

Materials: Manila paper, learning module, laptop for slideshow, chalk and chalkboard.

III. PROCEDURE

A. Routine Activity
Prayer
Greetings
Checking of attendance
Review/Drill
Motivation:
What comes in your mind when you hear the words Food Processing?
B. Lesson Proper
1. Activity

Read and understand the questions below. Select the best answer for each item then write
your choice on your answer sheet. Do not write anything in the Module.

1. A device used to measure the strength of brine solution is

a. salinometer c. both a and b
b. thermometer d. refractometer

2. What is the function of the refractometer?

a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing
d. All of the above
 3. What is used in measuring the volume of liquid?
a. Salinometer c. Refractometer
b. Cylinder d. Thermometer

4. A standard measuring instrument used in fish processing is

a. Salinometer c. Thermometer
b. Refractometer d. All of the above

5. What type of water is used in calibrating the refractometer?

a. Distilled water c. Water from the faucet
b. Sea water d. Brackish water

2. Analysis

Guide Question: What is the importance of knowing the the different tools and equipment?
What you will do if you see a defective tools and equipments?
3. Abstraction

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 for instance.
2. Warning labels which serve as a reminder to the user to read and follow instructions on the proper
use and operation of a certain device equipment or tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers and steamers.
4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device.
When using any equipment, tool or device it is important to read and understand the manufacturer’s
specifications in order to properly or accurately use or manipulate them and prevent any accident that may
occur due to ignorance or lack of information pertaining to their correct usage. Being familiar with all
information pertaining to food processing equipment results to systematic, orderly and accurate
accomplishment of tasks.

4. Application
1. Demonstrate on calibrating refractometer
2. Demonstrate using salinometer.
3. Demonstrate using blender.

IV. EVALUATION
Identify the following. Write your answer on the space provided for.
______________ 1. It is a device used to measure the strength of brine solution.
______________ 2. It is a device used to Measures the sugar content of sap and syrup.
_______________3. It means to set or determine the accuracy of the measuring device.
_______________4. It is the cheapest and most easily available sanitizer in the market.
_______________5. It is used in measuring the volume of liquid.
______________ 6. It is a device used to measure liquid ingredient in small quantity.
______________ 7. It is the type of water used in calibrating the refractometer.
______________ 8. It is a device used to measure the temperature of fish/food.
______________ 9. It is a device used to measure the weight of fish / food.
______________10.How many drops of sap or syrup sample are needed in testing the refractometer?

V. ASSIGNMENT

Study the lesson.

Remarks: _____________________

No. of learners with in mastery level: ________

No. of learners needing remediation: ________