SUMMATIVE

ASSESSMENT
TECHNICAL VOCATIONAL LIVELIHOOD GRADE
AGRI-FISHERY ARTS
FOOD (FISH) PROCESSING
(First Semester)
11
1
LEARNING QUARTER

MODULE WEEK 1

WBLS-OBECG-AlignedSelf-Learning Module TVL 11` 1

 MODULE IN
PROCESSING FOOD BY SALTING,
CURING AND SMOKING
QUARTER I
WEEK 1
DAY 1-5
PREPARE, CHECK, CALIBRATE AND
OPERATE EQUIPMENT, TOOLS,
MATERIALS AND UTENSILS
Development Team

Prepared by: Charmine Dawn P. Ramos

Quality Assurance Team

Editor: Liezl R. Quitoriano

Reviewer: Efren D. Marcos Romeo G. Uganiza Joseph S. Salvador

Management Team:

Vilma D. Eda Arnel S. Bandiola

Lourdes B. Arucan Juanito V. Labao

Marju R. Miguel

WBLS-OBECG-AlignedSelf-Learning Module TVL 11` 2

 PART 1: UNDERSTAND
(Creative constructed response)

LEARNING COMPETENCY: (U)

Students are expected to explain the functions of each equipment, tools, and
utensils(U)

SITUATION:
You were a newly hired food processor at Food Processing Department of
BFAR. Your manager wants to test your knowledge about food processing equipment,
tools and utensils and instructed you to give atleast 3 equipment, 3 utensils and 3 tools
and explain each function.
Complete the table below.
Functions
1. Equipment
a.
b.
c.

2. Tools
a.
b.
c.
3. Utensils
a.
b.
c.
QUESTION AND CREATIVE WRITTEN OUTPUT:
Answer the following questions below.
1. Why is it important to know the functions of each equipment, tools and utensils in
salting, curing and smoking?

SAMPLE PROMPTS/OUTLINE
It is important to know the functions of each food processing equipment, tools and
utensils because…….

CREATIVE CONSTRUCTED RESPONSE HOLISTIC RUBRIC:

RATING DESCRIPTION
4 The answers were correct and complete. It is very detailed.
3 The answers were correct and complete
2 The answers were correct but there are some items that were left
unanswered.
1 The answers were vague, and it is not related to the question.
0 There were no answers from the questions given.

WBLS-OBECG-AlignedSelf-Learning Module TVL 11` 3