Grade 8 TLE-FOOD PROCESSING (Salting, Curing and Smoking) LAS

8
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
___ QUARTER
LEARNING ACTIVITY SHEET
Please Practice Personal Hygiene at all times. 1

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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purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
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

Table of Contents
Competency Page number
Prepare equipment, tools, materials and utensils ------------------- 4-9
Prepare the Raw Materials -------------------------------------------------- 10 -13
Prepare salting and curing solutions and mixtures ----------------- 14 -18
Cure the Raw Materials ------------------------------------------------------ 19 - 22
Finish the Cured Materials --------------------------------------------------- 23 - 25

Technology and Livelihood Education
FOOD PROCESSING
(Salting, Curing, Smoking)
Grade 8
Name of Learner: __________________________________ Grade Level: __________________
Section: __________________________________________ Score: _______________________
LEARNING ACTIVITY SHEETS
TOPIC: PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS
Background Information for Learners
Every tool, equipment, utensil and instrument that are purchased are accompanied with a
manual containing specifications as to how they are used, manipulated or operated, cared and
stored to lengthen their serviceability.
When using any equipment, tool, or device, it is important to read and understand the
manufacturer’s specifications to properly or accurately use or manipulate them and prevent any
accident that may occur due to ignorance or lack of information on their correct usage. Being
familiar with all information on food processing equipment results in a systematic, orderly, and
accurate accomplishment of tasks.
All equipment, tools and utensils must be cleaned with soap and water. Clean water is should be
used to wash and rinse them. Do not forget to switch off or remove the electric plug to cool off the
equipment before cleaning. Also practice proper care and storage of equipment. Using the correct kitchen
equipment makes the work easy and also saves time and effort.
Learning Competency with code:
Prepare, equipment, tools, materials and utensils (TLE_AFFP9-12 SL-Ia-c-1)
• Prepare equipment and tools, for salting, curing and smoking in accordance with
manufacturer’s specifications
• Check, sanitize and calibrate equipment for the above food processing methods in
accordance with manufacturer’s specifications

Activity 1.1 Identify Me!
Direction: Identify the equipment or tools that is being described in each sentence. Choose your
answers to the equipment, tools, and materials provided inside the box and write your answer on the
space provided.
Meat slicer Butcher
Refrigerator Mixing bowls
Smokehouse Meat thermometer

Measuring Glass
Can opener
Colander
Weighing scale
_________ 1. This equipment is used to measure large quantities of ingredients.

_________ 2. These are used in maintaining the freshness of raw materials and providing the
ambient temperature for storing processed foods.
_________3. It is used to smoke aquatic products that vary from a single container with a
fire at the bottom and a cover.
_________4. It is a device used to measure liquid ingredients in small quantities.
________ 5. It is a bowl-shaped kitchen utensil used for draining off liquids and rinsing food.
_________6. It is used to cut all types of the meat.
_________7. It is a device used for mixing foods and comes in graduated sizes.
_________8. It is used to measure the internal temperature of meat.
_________9. It is used for opening and removing the top of a metal can.
_________10. This equipment is used for slicing meat, hams and sausages.
Activity 2:
Direction: On the third column draw a star if the statement/s in column A match with column
B and, if not, write the correct tools, materials, and equipment that best describe the statement/s .
A B C
1. It is an equipment used to seal tin cans with Can Sealer
its first and second operation rolls.
2. It is an important canning equipment used to Pressure Cooker
process fish packed in a hermetically sealed
container at a highly controlled temperature
and pressure for a certain period of time

3. It is a device used in treating the fish or meat Pugon
with smoke.
4. It is for measuring small quantities like spices, Triple Beam Balance
preservatives, etc., while the heavy-duty scale
is for measuring fish, salt, etc.
5. It is used to measure a small amount of a Measuring Spoon

substance, either liquid or dry when cooking.
6. It is a kitchen utensil used primarily to Measuring Cups

measure the volume of liquid or powder-form
cooking ingredients such as water, milk, juice,
flour, etc.
7. It is used to measure the salinity of a brine. Psychrometer
8. It is used to measure the relative humidity of Salinometer

the air when sun drying.
9. It is used to measure the sugar concentration Refractometer

of sap and syrup for food.
10. It is used as a container to keep salted fish Oil Drum
during the process
11. is used for mixing or stirring the mixture of Wooden Shovel or Spade
salt and small fish for salting.
12. It is made up of bamboo that is used in drying Bakol

the fish before smoking
13. It is a bamboo basket used to transport Baklad
smoked fish
14. It is a bamboo basket for collecting sun-dried Bistay
fish
15. It is a concrete heat source used when pre- Smokehouse

cooking fish in a brine

ACTIVITY 3: MODIFIED TRUE OR FALSE
Directions: Read the sentence below. Write the word TRUE if the statement is correct but if it is FALSE,
change the underlined word or words to make the statement true. Write your answer on the space
provided. before the number.
________1. Sanitation is important in our home and most especially in all food service
establishments where you should be protecting thousands of people from diseases. .
________2. Always wear your complete jewelries when working in the food or kitchen
laboratory.
________3. Chlorine is one of the expensive and easily available sanitizers in the market.
________4. In sanitizing see to it that the hand is pointed at zero in an empty weighing scale
________5. Sanitizing is the process that increases the number of microorganisms or bacteria.
________6. Personal hygiene is the best way to avoid and prevent contamination
________7. Calibrating equipment is necessary to test for the accuracy of certain device.
________8. Kitchen workers have the responsibility to make sure that foods are handled in
sanitary manner at all times.
_______9. Clean and sanitize utensils before every use.
______10. Always follow the manufacturer’s directions in cleaning equipment.
Reflection:
Complete this statement:
What have you learned in this activity?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

What are some issues or questions you would like to explore further?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
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. Weighing scale 1.
2. Refrigerator 2.
3. Smokehouse 3. Smokehouse
4. Measuring Glass 4.
5. Colander 5.
6. Butcher 6
7. Mixing bowls 7.Salinometer
8. Meat thermometer 8. Psychrometer
9. Can opener 9.
10. Meat slicer 10.
11.
12. Baklad
13. Bakol
14.
15. Pugon

Activity 3
1. TRUE
2. TRUE
3. PPC (Personal Protective Clothing)
4. Cheapest
5. Calibrating
6. TRUE
7. TRUE
8. TRUE
9. After
10. TRUE

FOOD PROCESSING
Grade 8
Section: __________________________________________ Score: _______________________
TOPIC: Prepare the Raw Materials
In sorting and grading raw materials for salting, curing, and smoking, the following
qualities should be considered. Raw materials like meat, fish, poultry and other marine products
must be fresh. Infested raw materials covered with molds should be separated from the rest and
better yet be disposed of.
Learning Competency with Code:
Prepare Raw Materials (TLE_AFFP9-12SL-Id-f-2)

• Sort and grade raw materials are in accordance with specifications
• Prepare eggs for salting in accordance with approved standard procedures
• Prepare poultry for curing in accordance with the approved specifications and
standard procedures
Activity 1. Multiple Choice.

Direction: Read the questions carefully. Select the letter of the correct answer from the
given choices. Write only the letter of your choice on the space provided.
_____1. Which one describes the best quality eggs?

A. rough white shell C. thin egg white
B. Broken, scratch shells D. yolk is flat, off-center
_____2. What kind of meat is best for tocino making?
A. back fat B. ham C. kasim D. pork lean
_____3. How do you select the best quality of fresh fish in the market?
A. clear bright eyes C. bulging eyes
B. undesirable odor D. ruptured belly
_____4. What solution is used in salting eggs?
A. brine B. salt C. sugar D. syrup

_____5. Which is Not a procedure in preparing meat for curing?
A. trimming and weighing C. grinding of meat
B. trimming and washing D. smoking the product
_____6. When making salted eggs, how many days should be soaked in a brine solution before
harvesting?
A. 6-8 B. 8-10 C. 10-12 D. 12-14
_____7. What best quality of poultry for salting, curing, and smoking?
A. plump breast smooth skin C. with plenty of pin feather
B. old birds are tough D. with bruises and discoloration
______8. What method of preserving fish that lowers its moisture content?
A. salting B. pickling C. freezing D. smoking
______9. What is the method of processing meat and fish using hardwood,
sawdust and other heating pieces of log?
A. smoking C. fermentation
B. pickling D. sugar concentrations
______10. What process utilizes the altering of fresh meat except for single
grinding, cutting and mixing?
A. curing B. smoking C. salting D. meat processing
Activity 2. Arrange Me!
Direction: The following are procedures in the preparation of poultry curing, egg salting, and fish
smoking. Arrange the steps in chronological arrangement. Write your answer on the space
provided before the number.
A. Preparing Poultry for Curing
_____ A. Wash the bird with cold water.

_____ B. Cut the vein and bleed from the throat and bleed properly.
______C. Remove pin feathers by using tweezers or paring knife.
______D. Scald bird on hot water to remove feathers.
______E. Pluck the body and breast feathers and work toward the tail.
______F. Remove internal organs and rinse the inside cavity thoroughly.
______ G. Cut off the wings at the base of the wing joints.
______ H. Wash the bird and drain thoroughly.
______ I. Cut the neck close to the body and the legs below the knee joints.
______J. The bird is now ready for curing.
B. Preparing Eggs for Salting
______A. Wash the eggs thoroughly.

______B. Cool the brine and immerse eggs.
______C. Collect eggs after the required days. Boil and color.
______D. Boil water with salt till salinometer reading is reached.
______ E. Soak eggs in solution for 12-14 days.

C. Preparation of Fish for Smoking
______A. Soak in a brine solution for one hour to leach out blood.
______B. Remove gills and entrails, wash well.
______C. Drain and wash with fresh water.
______D. Put in a smokehouse with a temperature bet. 90-100F.
______E. Hang fish out or under the sun for three hours.
Reflection:
_____________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________

References:

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

FOOD PROCESSING
Grade 8
Section: __________________________________________ Score: _______________________
TOPIC: Prepare Salting and Curing solutions and mixtures
Best practices for food handlers must be strictly observed and imposed in food processing.
Tips should be followed when selecting and buying ingredients to be used in cooking or in the
processing of food. The technique in salting food is recommended for everybody to follow.
Likewise, the preparation of curing mixtures should be done accurately.
Curing solutions/agents also help improve the flavor and appearance of processed food to
retain its original color. Meat processing ingredients are grouped according to their
usage/functions.
1. Curing mix- are binders that contain water-soluble proteins that aid in the emulsification
of ingredients.
2. Extenders- are water-soluble which serves as fillers for added weight and to increase the
yield of the product to bring down the product cost.
3. Seasonings/Spices- these are substances that provide flavor and aroma cured meat.
Learning Competency with Code
Prepare Salting and curing solutions and mixtures (TLE_AFFP9-12SL-Ih-i-3)

• Measure and weigh required ingredients for pumping pickle, cover pickle and dry cure
mixture in line with approved specifications

Activity 1. Identify Me!
Direction: Identify the following ingredients used in curing salting and smoking. Write your
answer on the space provided before the number.
_______________1. It is the most important curing ingredients.

_______________2. It is considered as the secondary ingredients in curing formula which
counteracts saltiness.
_______________3. They act as preservative and fixes the color of the meat in the process
of curing.
_______________4. It contributes to the tackiness of the meat.
_______________5. It accelerates color fixation in the process of curing or
anti-carcinogenic.
_______________6. Use as meat extender to increase the yield of product to bring down the
product cost.
_______________7. It adds to tenderness and juiciness of meat products.
_______________8. It is added to improve flavor and have some antiseptic value. It aids in
promoting the shelf life of the finished product.
_______________9. These are aromatic vegetables substances used for seasoning of food.
______________ 10. It is used for wrapping skinless longanisa and lining for hamburger
patties.
Activity 2. Classify Me!

Direction: Classify the following ingredients according to their usage. Choose your answer
from the choices below. Write the letter that corresponds to your answer.
A. Curing Mixtures
B. Extenders
C. Seasonings/Spices
_______1. Textured Vegetable Protein

_______2. Refine salt
_______ 3. Curing salt
_______4. Isolate
_______5. Carrageenan
_______6. Phosphate
_______7. Vitamin C powder
_______8. Anisado wine
_______9. Black pepper
_______10. Garlic powder
_______11. Vinegar
_______12. Meat Enhancer
_______13. Soy sauce
_______14. Qualicel
_______15. Versagel

Activity 3 TRUE or FALSE
Directions: Read the sentence below. Write the word TRUE if the statement is correct and FALSE
if the statement is not correct. Write your answer on the space provided before the number.
__________1. The salinity of the brine solution in the preparation of pumping pickles is 80-85S.
__________2. It is not advisable to dissolve the curing ingredients in a small amount of brine
before mixing with the rest of the liquid.
__________3. Curing mix consist of soy, sugar and vinegar to prolong the keeping quality of meat.
__________4. Pumping solution can be also injected into the meat.
__________5. The curing mixture for bacon preparation is not the same as ham.
__________6. Unused pickling solution for meat should be discard.
__________7. Injection curing to meat should be done through artery pumping.
__________8. Inspection of meat should be done regularly for early detection of spoilage.
__________9. Pound the legs tightly to even up the distribution of the pickle solution.
_________10. Lower temperature increases the risk of spoilage while higher temperature slows
down salt penetration.
Activity 4 Supply Me!

Direction: Write down the needed measurement of the following ingredients for the mixture of
per kilo gram of meat.
A. Pumping Pickle
_______cups of water
_______cup salt, coarse
_______tablespoon sugar refined
_______teaspoon phosphate
_______ascorbic acid
_______tablespoon ham spice
B. Dry cure mixture

_______ascorbic acid
_______phosphate
_______refine sugar
_______coarse salt
Reflection:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
References:

Answer Key:
1. Salt 1. B 11. C
2. Sugar 2. A 12. C
3. Curing Salt 3. A 13. C
4. Phosphate 4. B 14. B
5. Vitamin C 5. B 15. B
6. TVP 6. A
7. Isolate 7. A
8. Vinegar 8. C
9. Spices 9. C
10. Paperlyne 10. C

1.True A. 1. 2
2.False 2. 1/2
3. False 3. 1 1/2
4.True 4. 1
5. True 5. 2 tablets
6. False 6. 1 1/2
7. True B. 1. ½ tablet
8. True 2. 1/4
9. False 3. 1 1/2
10.False 4. 2 1/2

FOOD PROCESSING
Grade 8
Section: __________________________________________ Score: _______________________
TOPIC: Cure the Raw Materials
Curing agents help improve the flavor and appearance of meat and retain its original color.
Sugar minimizes the hardiness to the straight cure process. It makes the product more appetizing
and also provides energy to the nitrate-reducing bacteria. On the other hand, spices give the desired
flavor for aroma.
Salting improves the keeping quality of meat. The different methods of salting should be
strictly followed to produce a better quality of work. Cleanliness in the workplace should be
observed to avoid contamination of foods.
Cure the Raw Mixtures (TLE_AFFP9-12SL-IIa-b)
• Cure mixture at room temperature or refrigerated temperature at appropriate number of

days.
• Submerged materials being cured in solution to obtain even distribution/penetration of
cure mixture in line with approved specifications
Activity 1 Arrange Me!
Direction: Arrange the following flow of chart in making Skinless Longanisa
Cleaning/washing
Mezz en place

Select good quality of material
Weighing
Skinning
Mixing
Grinding
Storing
Curing
Packing
Activity 2. Perform Me!
Direction: 1. Given the recipe, perform individually the steps by steps. Video your actual
preparation of the recipe.
2. Ask at least 2 members of your family to evaluate your output using the given rubric.
3. Take a picture or screenshots of your evaluators score.
4. Submit your video presentation together with the picture/screen shot of your
evaluation via messenger, Facebook, Gmail and etc.
5. Label videos with your Grade and section and Name.
A. Boneless Bangus
Material:
1/2 kilo Bangus
Forcep or tweezer
Knife
Chopping board
Procedure:
1. Wash fish and drain.
2. Split the fish from the dorsal part, starting at the tail to the head.
3. Remove the entrails and wash.
4. Using the forcep or tweezer, remove the internal spines from the dorsal, and other parts.
5. Marinate the fish. (3tbsp.vinegar, 2tsp.salt, 1/8tsp.balck pepper, 1tbsp.chopped garlic)

B. Salted Eggs (brine method)
Ingredients:
12pcs. Ducks egg
Salt
Procedure:
1. Wash eggs thoroughly.
2. Prepare the brine solution: 3 cups salt, 9 cups water. Bring to boil.
3. Cool the brine and immerse eggs. Weigh down eggs with plate or cup to keep them from
floating. Cover the mouth of the jar with a perforated paper.
4. Soak eggs in solution for 12-14 days. For native eggs collect after 12 days. For foreign
breed duck after 14 days.
5. Collect eggs after required days.
6. Boil eggs for 5 minutes and let stand for 10 minutes.
7. Color egg if desired
Rubric for Scoring
Performing Curing and salting 10 8 6 4 2 total

1. Accuracy (15%)
*Select raw materials
*Selected of equipment/tools/utensils appropriately
*Measured the materials accurately
*Cooked/food appropriately
*followed the temperature requirement
Total
2. Work Habits (15%) 10 8 6 4 2 Total
*Handling the materials carefully
*Did the task consciously
*Worked in the area neatly and orderly
*Used of tools correctly
*Wore proper outfit
Total
3. Workmanship (40%) 10 8 6 4 2 Total
*Followed the procedure exactly
*Followed the procedure partially
*Did not follow the procedure
4. Quality (30%) 10 8 6 4 2 Total
*Appearance
*Taste/flavor
*Color
Total

Reflection:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
References:

Answer Key
Activity 1
1. Mezz en place
2. Selecting good quality
3. Cleaning/washing
4. Skinning
5. Weighing
6. Grinding
7. Mixing
8. Curing
9. Packing
10. storing

FOOD PROCESSING
Grade 8
Section: __________________________________________ Score: _______________________
TOPIC: Finish the Cured Materials
Smoking, curing and salting as a means of preserving meat and fish and eggs should be
practiced by everybody. They are easy to perform as long as the needed materials are available.
The goal of the HACCP (Hazard Analysis Critical Control Point) is to understand the
critical point of the process, the ingredients and other components that make up the contract.
Sanitation and hygiene are also concepts because we want to avoid contamination that may get
into the system. A set of sanitary guidelines was recommended for compliance in the manufacture,
processing, holding and storage of foods.
Finish the Cured materials (TLE_AFFP9-12SL-IIc-e)
• Wash and drain cured food materials from the solution, in accordance with standard
operating procedure
• Boil and dip in grana solution salted eggs according to approved specifications
• Transfer the cooked products to containers and cool according to specifications.
Activity 1 Arrange Me!
Directions: The following procedures are jumbled, arrange the steps in chronological
arrangement. Write your answer on the box provided.
A. Finish the Skinless Longanisa

Pack in polyethelyne bag
Wrap in paperlyne or cut wrap

Store
Freezer
Seal
Label
B. Boneless Bangus
Pack
Marinate
Seal
Store
C. How to Color the Salted Egg

Remove the eggs and drain.
Washed the cured eggs.
Boil for 20-30 minutes.
Dip the eggs with grana solutions.
Cool and store.
Arrange the eggs in egg tray.
Reflection:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
References:

ANSWER KEY
A. Skinless Longanisa
1. Wrap in paperlyne or cut wrap.
2. Pack in polyethelyne bag.
3. Seal
4. Label
5. Freeze
6. Store
B. Boneless Bangus
1. Marinate
2. Pack
3. Seal
4. Store
C. How to Color Salted Eggs
1. Washed the cured eggs.
2. Dip the eggs with the grana solutions.
3. Boil for 20-30 minutes.
4. Remove the eggs and drain.
5. Arrange the eggs in egg tray.
6. Cool and store.

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8

LEARNING ACTIVITY SHEET

Please Practice Personal Hygiene at all times. 1

Printed by: DepEd Regional Office No. 02

Please Practice Personal Hygiene at all times. 2

Competency Page number

Prepare equipment, tools, materials and utensils ------------------- 4-9

Prepare the Raw Materials -------------------------------------------------- 10 -13

Prepare salting and curing solutions and mixtures ----------------- 14 -18

Cure the Raw Materials ------------------------------------------------------ 19 - 22

Finish the Cured Materials --------------------------------------------------- 23 - 25

Please Practice Personal Hygiene at all times. 3

Section: __________________________________________ Score: _______________________

LEARNING ACTIVITY SHEETS

TOPIC: PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS

Background Information for Learners

Learning Competency with code:

Prepare, equipment, tools, materials and utensils (TLE_AFFP9-12 SL-Ia-c-1)

Please Practice Personal Hygiene at all times. 4

Meat slicer Butcher

Refrigerator Mixing bowls

Smokehouse Meat thermometer

_________ 1. This equipment is used to measure large quantities of ingredients.

Please Practice Personal Hygiene at all times. 5

5. It is used to measure a small amount of a Measuring Spoon

6. It is a kitchen utensil used primarily to Measuring Cups

8. It is used to measure the relative humidity of Salinometer

9. It is used to measure the sugar concentration Refractometer

12. It is made up of bamboo that is used in drying Bakol

15. It is a concrete heat source used when pre- Smokehouse

Please Practice Personal Hygiene at all times. 6

_______9. Clean and sanitize utensils before every use.

______10. Always follow the manufacturer’s directions in cleaning equipment.

Complete this statement:

What have you learned in this activity?

Please Practice Personal Hygiene at all times. 7

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

Please Practice Personal Hygiene at all times. 9

Section: __________________________________________ Score: _______________________

LEARNING ACTIVITY SHEETS

TOPIC: Prepare the Raw Materials

Background Information for Learners

Learning Competency with Code:

Prepare Raw Materials (TLE_AFFP9-12SL-Id-f-2)

Activity 1. Multiple Choice.

_____1. Which one describes the best quality eggs?

Please Practice Personal Hygiene at all times. 10

Activity 2. Arrange Me!

A. Preparing Poultry for Curing

_____ A. Wash the bird with cold water.

B. Preparing Eggs for Salting

______A. Wash the eggs thoroughly.

Please Practice Personal Hygiene at all times. 11

Complete this statement:

What have you learned in this activity?

Please Practice Personal Hygiene at all times. 12

Technology and Livelihood Education

Learning Module Food (Fish) Processing

Exploratory Course Grade 7&8

Section: ____________________ Score: _

Section: ____________________ Score: _

Section: ____________________ Score: _

Section: ____________________ Score: _

Section: ____________________ Score: _