Top 3 Most Preferred Required People who will help me

Careers Skills/Training/Education achieve this career

1. Interior Designer Drawing, Combination, Design Parents and Sibling
2. Engineer Calculation/Measurement Parents and Sibling
3. Architect Measurement/Computation Parents and Sibling

RECIE

1. Astronaut Science and Technology Parents and Sibling

2. Aeronautical Engineer Math, Drawing, Technology Parents and Sibling
3. Lawyer Humanity, History, Laws Parents and Sibling

Processing answers:

1. Yes, because I know that my parents and my sibling are there to guide and help me to fulfill my
dreams.
2. I will study harder and focus on my dreams.
3. By reminding me always to be focused and concentrate on my dreams.

Column A Column B Column C Column D Column E

Are your Are there Identify Name Do you think
preferred members of among your popular poverty is a
careers your family or peers has the people whom hindrance in
Top 3 Most influenced by relatives with same choice you know has realizing your
Preferred Careers a person who the same of career. the same chosen
is very profession? If career. career? If yes,
significant to yes, list down what are your
you? If yes, their names plans to
why do you and their surpass
say so? relationship possible
to you. difficulties?
1. Interior Yes, because Yes, Elisha None Tom Dixon Yes, I can
Designer when I looked Sapitan – my work while
at her work I kinakapatid I’m studying.
was inspired.
2. Engineer Yes, because Yes, Angelo None Alberto Pinto Yes, I can
when I saw Corpuz – my work while
his work I was cousin’s I’m studying.
inspired. husband
3. Architect No. None Louie Norman Yes, I can
Foster work while
I’m studying.
RECIE

Column A Column B Column C Column D Column E

Are your Are there Identify Name Do you think
preferred members of among your popular poverty is a
careers your family or peers has people hindrance in
Top 3 Most Preferred influenced by relatives with the same whom you realizing your
Careers a person who the same choice of know has the chosen
is very profession? career. same career. career? If
significant to If yes, list yes, what are
you? If yes, down their your plans to
why do you names and surpass
say so? their possible
relationship difficulties?
to you.
1. Astronaut No. None Louie Neil Yes, I can
Armstrong work while
I’m studying.
2. Aeronautical No. None None Elon Musk Yes, I can
Engineer Kalpana work while
Chawla I’m studying.
3. Lawyer No. None Kurt Meriam Yes, I can
Defensor work while
Santiago I’m studying.

Processing Answers:

1. Column A and B / Column D and E

2. About the people who makes me decide with the career that I want to have in the future and
how I come up with my chosen career.
3. I realized that because I idolized someone with their works, I came up with the career that I
want to have in the future.

YOU CAN DO IT!

Draw what you want to be.

WHAT I HAVE LEARNED

Planning for my future Career

As a grade 7 student I will…
After grade 12 I plan to …
After finishing my studies/training I will…
Ten to fifteen years from now I see myself as…
study hard to finish my education and fulfill my
dreams.
take up STEM so that I can enroll in Interior
designing in my college.
work as an interior designer and if I have
enough money, I will put up my own business.
a successful business man having my own
business and helping my family in fulfilling our
dreams.

RECIE

Planning for my future Career

As a grade 7 student I will…
After grade 12 I plan to …
After finishing my studies/training I will…
Ten to fifteen years from now I see myself as…
study hard to finish my education and fulfill my
dreams.
take up STEM so that I can enroll in field of
science, technology, engineering, or math in
my college.
work as an astronaut and serving my country.
a successful astronaut and serving my country
and my fellowmen and helping my family in
fulfilling our dreams.

Share your Thought and Feelings

Today I learned about the career that I want to have in the future and the people who are there to
fulfill all my dreams.

I feel so inspired in fulfilling my ambitions/careers

Because I know that there are people who will assist and guide me in fulfilling my dreams/ambitions.

TLE
 WEEK 2

WHAT I NEED TO KNOW?

a. CHICKEN, TURKEY, LAMB, OVEN, BOAR, BEEF, DUCK, FISH, SEA SALT
b. Some of these raw materials.

WHAT’S NEW

PRE-TEST

1. Candling
2. Egg white or albumen
3. Albumen
4. Chicken
5. Mutton

WHAT I KNOW?

1. Beef
2. Ideal for drawing out moisture from meat, making it perfect for use in the koshering
process. 
3. Fish have gills for “breathing” oxygen in water and fins for propelling and steering
their body through water.
4. Table salt
5. Chicken

WHAT’S IN?

1. C
2. A
3. E
4. B
5. D

WHAT’S IN?

Types of Meat Types of Salt Grading Eggs

Lamb Kala Namak Yolk
Turkey Black Hawaiian Albumen
Duck Spot
Vension
Celtic

WHAT IS IT?
Venn diagram ang gagawin dito.

Salt Similarities Differences

1. Table Salt and Sea Salt
2. Black Hawaiian Salt and Red
Hawaiian Salt
3.Smoked Salt and Pickling
same basic nutritional value,
contain comparable amounts of
sodium by weight
Both give healthy benefits for
our body
both used for
seasoning/flavouring food to
add taste
Their taste, texture and
processing. 
Black Hawaiian salt is addition
of charcoal tastes earthy and
gives the salt a rich, black color.
This salt is typically used as a
finishing salt.
Red Hawaiian salt is an
unrefined sea salt that is mixed
with volcanic red clay.
Smoked salt is perfect for
enhancing the salinity of a dish
while imparting the smokiness
inherent to burnt wood, and
the flavour unique to different
types of wood.
Pickling salt is used for pickling
and canning purposes, it does
not contain iodine or any anti
caking products added.

WHAT’S MORE?

1. Sea Salt

2. Beef

3. Yolk

4. Pork

5. Lamb

REFLECTION

I understand that we can make many dishes using different raw meats and with the help of salt that are
available in the market, we can produce more.

I realized that GOD gave us everything for us to live, it depends on us how to make these resources
available in our community. Let us be stewards of GOD’s creation and we will live for longer years.
 CHICKEN TOCINO

Ingredients:
1 cup pineapple juice
¼ cup banana ketchup
½ cup sugar
1 table spoon garlic
powder
1 tablespoon salt

BY: RECIE IVON V. MACAGALING 2 pounds chicken

thigh or leg meat, boneless and skinless
Grade 7 – Azalea

PORK LONGGANIS A

Instructions: Ingredients:
1. In a bowl, combine pineapple juice, ketchup, 1 ¾ lbs ground pork
sugar, garlic powder, and salt. Stir until well 9 tablespoons dark
brown sugar
distributed
1 tablespoon smoked
paprika
3 tablespoons vegetable
2. Add chicken and massage meat with curing oil
mixture until evenly colored. Transfer to a 1 ¼ tablespoons coarse
covered container or zip lock bag and salt
refrigerate for about 4 hour or overnight to 1 tablespoon ground
cure. black pepper
2 head garlic

Instructions:
1. Peel the skin off the garlic cloves. Crush
thoroughly using mortar and pestle. Mince the
crushed garlic. Set aside.
2. In a large mixing bowl, combine ground
pork along with all of the ingredients. Mix
well.
3. Cover the bowl. Refrigerate for 2 hours.
4. Shape the longganisa by laying a sheet of
wax paper on a flat surface. Scoop around 3
tablespoons of mixture and put over the wax
paper. Fold the wax paper from top to down
until the mixture covered. Hold the edge of the
SALTED EGG
paper with your fingers and then slide the card
towards the mixture. Push a bit more until a Ingredients:
sausage shape is formed. Do this step until the
entire mixture is consumed. 12 Duck or chicken eggs
5. Refrigerate overnight.
6. Cook and serve for breakfast. Share and 5 cups water
enjoy! 1 ½ coarse salt

Instructions:
1. In a pot over medium heat, combine water
and salt. Bring to boil, stirring until salt is
completely dissolved. Remove from heat and
allow to fully cool.
2. Place eggs in a large container. Add the
brining solution, making sure the eggs are fully
submerged.
3. Weigh down with a small plate or a plastic
bag filled with water. Cover and keep in a
cool, dry place for about 18 to 21 days.
4. Weigh down with a small plate or a plastic
bag filled with water. Cover and keep in a cool,
dry place for about 18 to 21 days.
5. Drain eggs from solution.
6. In a pot, place eggs and enough water to
cover. Over a medium heat, bring to boil,
uncovered, for about 20 to 25 minutes or until
hard boiled.
7. Drain eggs and allow to cool. Store in the
refrigerator.
 CHICKEN TOCINO

Ingredients:
1 cup pineapple juice
¼ cup banana ketchup
½ cup sugar
1 table spoon garlic
BY: RENCE IVAN V. MACAGALING
powder
Grade 7 – Azalea
1 tablespoon salt
2 pounds chicken thigh or leg meat, boneless
and skinless

Instructions: PORK LONGGANIS A

1. In a bowl, combine pineapple juice, ketchup,
sugar, garlic powder, and salt. Stir until well
distributed Ingredients:

1 ¾ lbs ground
2. Add chicken and massage meat with curing pork
mixture until evenly colored. Transfer to a 9 tablespoons dark
brown sugar
covered container or zip lock bag and
1 tablespoon
refrigerate for about 4 hour or overnight to
smoked
cure. paprika
3 tablespoons
vegetable oil
1 ¼ tablespoons
coarse salt
1 tablespoon
ground black
peppe pepper
2 head garlic
Instructions: SALTED EGG
1. Peel the skin off the garlic cloves. Crush
thoroughly using mortar and pestle. Mince the Ingredients:
crushed garlic. Set aside.
12 Duck or chicken eggs
2. In a large mixing bowl, combine ground
pork along with all of the ingredients. Mix 5 cups water
well.
3. Cover the bowl. Refrigerate for 2 hours. 1 ½ coarse salt
4. Shape the longganisa by laying a sheet of
wax paper on a flat surface. Scoop around 3
tablespoons of mixture and put over the wax
paper. Fold the wax paper from top to down
until the mixture covered. Hold the edge of the
paper with your fingers and then slide the card
towards the mixture. Push a bit more until a
sausage shape is formed. Do this step until the
entire mixture is consumed.
5. Refrigerate overnight.
6. Cook and serve for breakfast. Share and
enjoy!

Instructions:
1. In a pot over medium heat, combine water
and salt. Bring to boil, stirring until salt is
completely dissolved. Remove from heat and
allow to fully cool.
2. Place eggs in a large container. Add the
brining solution, making sure the eggs are fully
submerged.
3. Weigh down with a small plate or a plastic
bag filled with water. Cover and keep in a
cool, dry place for about 18 to 21 days.
4. Weigh down with a small plate or a plastic
bag filled with water. Cover and keep in a cool,
dry place for about 18 to 21 days.
5. Drain eggs from solution.
6. In a pot, place eggs and enough water to
cover. Over a medium heat, bring to boil,
uncovered, for about 20 to 25 minutes or until
hard boiled.
7. Drain eggs and allow to cool. Store in the
refrigerator.

WEEK 3
A. What’s New?
Poultry - defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the
production of meat or eggs and the word is also used for the flesh of these birds used as food

Carcasses - a dead body, especially one of an animal that has been consumed or dressed for
consumption

Conformation - the body structure of poultry

Fleshing - an indication of how much muscle is developed on the breast and wings

Feathers - act as a protective covering for fowl, protecting it from cold, rain, sun and injury

What’s New? True or False

1. True
2. False
3. True
4. True
5. True
Activity 1

Eating Quality

-Appearance (Color)

-Texture (tenderness)

-Flavor

Convenience Factors in Stability

determining the
-Availability -Shelf-life
quality of a ready
-Ease of to cook -Quality Retention
Preparation carcass/poultry

Wholesomeness

-Purity

-Safety

Activity 2
1. Legs
2. Drumsticks
3. Wing drumettes
4. Breasts
5. Poultry halves
6. Breast quarters
7. Thighs
8. Tenders
9. Wings
10. Breasts with ribs
Learning Task 2

1. C
2. E
3. I
4. A
5. B
6. F
7. G
8. H
9. J
10. D

Reflection
a. The importance of studying the different factors in choosing quality poultry meat are the
following:
-it will give enough nutrition needed by the family
-it is for safety
-it is for good health

b. Common poultry cuts that I know:

-thighs
-wings
-tender
-breasts
-legs
-drumsticks
WEEK 4
1. A
2. F
3. E
4. B
5. C
6. D

Activity 2
1. Salt
A. For meat protein extraction
B. Contributes to a desirable flavor
2. Sugar
A. enhances the flavor of the product
B. aids in lowering the pH of the cure [cane sugar is more suitable]
3. Nitrates, nitrites, curing salt

A. for cured color development

B. for cured flavor development
4. Phosphates

A. Improve water retention

B. Improve binding between meat chunks

5. Ascorbates, Erythorbates, Ascorbic Acid

A. Hastens reduction of nitrate to nitric acid

B. Antioxidant

6. Binders

A. Dissolve and bind meat particles together

B. Hold moisture during processing and/or subsequent heating
7. Extenders

Non-meat material added to meat in order to:

A. Increase the bulk, and

 B. Modify the quality of a meat product

8. Flavoring agents

A. Flavor improvement

B. Bacterial inhibition
9. Food color

A. Color improvement

10. Water

A. Universal solvent

Activity 3

1. Pickle curing – eggs and cucumber

2. Stitch pumping – pork bellies and sausage

3. Artery Pumping – pork ham and commercial plants

4. Tumbling/massaging – boneless ham and pork loins

5. Vat curing – smaller size processing plants and salmon

6. Dry curing – bacon and pancetta

What I have learned?

1. Ivan

The importance of preserving food is that it helps inhibit bacterial growth and
other types of spoilage, meaning the food is safe and satisfying to eat in the
future. It adds variety to the diet, specially for those people who are very
conscious with the foods they eat.

Recie
 The importance of preserving food is that it increases the self-life of foods thus
increasing the supply. So many perishable foods can be preserved for a long
time. It also saves time by reducing preparation time and energy, as the food
has already been partially processed.

2. Ivan

Curing helps in preserving our food because food becomes inhospitable for the
microbe growth that causes food spoilage. It also keeps our food edible and safe
to consume. 

Recie

Curing helps in preserving our food by keeping our food edible and safe to
consume. It also preserves the food to become inhospitable for the microbe
growth that causes food spoilage.

3. Ivan

We need to know the different ways of curing our food so that we can use them
in our daily lives. Curing food can also helps us in our budget so that we
minimize going out to the market or grocery.

Recie

Knowing the different ways of curing our food can helps us in our daily lives, for
example instead of going to the market everyday we can have it twice a week
because we already know how to preserved foods. It can also make our food
preparation easier.

Reflection

Ivan

I understand that preserving food through the use of curing can helps us in many ways.

I realize that there are so many ways in preserving our food and one way is the use of
curing method.

Recie

I understand that in preserving foods we can use different method and curing is one of
the methods that can really help us.
I realize the through the use of different curing methods we can preserve our food and it
can also make our work easier and manage our time wisely.