Grade 8 - TLE

SMEAG GLOBAL SCHOOL INC.
JUNIOR HIGH SCHOOL DEPARTMENT

Sitio Macapul, Brgy.San Roque, Bamban, Tarlac
Technology
Education
Compiled by: Reygina Mae S. Palaganas

For external use only
MEAT AND POULTRY PROCESSING
LESSON 1.1 KINDS OF MEAT AND POULTRY FOR

PROCESSING
LEARNING OBJECTIVES
 Define meat and poultry

 Enumerate the different kinds of meat and types of chicken and poultry
 Discuss the market forms of meat and poultry
DISCUSSION
Meat is used to describe animal

parts that are eaten as food. The
internal organs of a butchered animal
are called offal. Meat is considered a
perishable food. The moist surface of
meat is prone to bacteria
contamination. Variety of meats, cured
and uncured, should be stored
carefully.
Kinds of Meat
Meat is made up of muscle fibers connected with tissues and fats. It is 15 to 20

percent protein, 50 to 70 percent water, a good source of vitamin B and trace
amount of iron.
Meat is required to be inspected by an authorized inspector or veterinarian

and be declared fit for human consumption. The different classifications of meat
are:
1. Pork from hog or pig
2. Veal from calves or young cattle
3. Beef from adult cow
4. Venison from deer
5. Carabeef from carabao
6. Chevon from goat
7. Lamb from young sheep
8. Mutton from adult sheep

Market Forms of Meat
1. Fresh meat is a form of meat after slaughter that has not undergone chilling. It is
usually sold in public markets.
2. Chilled meat has been kept cold above freezing point within 24 hours after
slaughter for it to be sold in supermarkets and meat shops.
3. Frozen meat is meat stored in the freezer. It is sold in this appearance and is as
hard as a stone.
4. Cured or processed meat are meat products that have been cured with
preservative agents. Tocino, ham, and longanisa are cured or processed meat.
Canned meats and other kinds like rolled meat and meat pies are likewise
included.
Characteristics of the Different Types of Meat Cuts
1. Tender cuts are taken from animal parts that have less muscle activity and are
plump, like sirloin and tenderloin.
2. Less tender cuts are cuts that come from the muscle parts most used by the
animal, like hooks, chuck, and flank.
3. Tough cuts are cuts that necessitate longer cooking like bulalo.
Buying the Right Kind of Meat
A chef or cook should have the knowledge to buy the right kind of meat.
Below are reminders that a chef or cook keeps in mind when buying meat.
Remember them also to help you buy the right kind of meat.
1. Buy clean meat sold by those who observe good sanitation and hygiene. The
meat preparation area with the cutting boards and knives should be free from
dirt and is kept clean at all times.
2. Look for the inspected and stamped marks that ensure those are real meat
from cows, carabaos, and pigs, etc.
3. Be knowledgeable of the different cuts of meat for the different recipes to be

prepared.
4. Beef must be bright red in color with yellow fat. Pork must be light pink in
color, firm, and with white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen or refrigerated meats from those who have reliable refrigeration
equipment.
7. Meat should be properly wrapped with plastic bags or clean wrapping

materials.

POULTRY
Poultry refers to domestic birds such as chicken, duck (itik), goose, turkey,
pigeon, squab, and quail. Poultry provides a lot of protein, vitamin B, iron,
phosphorus, and fat. Frozen poultry has the same nutritive value as fresh poultry.
Types of Chicken and Poultry
1. A broiler or fryer is a young chicken whose meat is tender and soft and skin is
smooth.
2. A roaster is usually four to six months old and chosen for grilling or roasting.
3. A stag is a male chicken less than ten months old.
4. A hen is a mature female chicken bred for more than ten months.
5. A cock or a rooster is a mature male chicken with rough skin and dark meat.
6. A jumbo chicken is considered large chicken if it weighs about 4 kg or more.
7. The Peking duck, which originated from China, is famous for its tenderness and
delicious meat.
8. The duck or itik is available in many places in the Philippines. Its eggs are
made into balut.
Market Forms of Poultry
1. Live poultry should have clear eyes. If a chicken is young, its feathers are small
and its feet fine.
2. Whole poultry refers to poultry carcass from which feathers have been
removed; the head, feet, and innards are still intact.
3. Dressed poultry refers to poultry carcass from which feathers and innards have
been removed. The skin of dressed poultry should be smooth and yellowish and
the breast must be plump with no foul odor.
4. Choice cuts of poultry are poultry parts packed in a box or plastic and are
usually frozen or chilled. Examples are drumsticks, wings, necks, breasts,
gizzards, and liver.

ACTIVITY
Identify whether the following meat cuts are tender, less tender, or tough.
____________ 1. skin ____________ 6. belly
____________ 2. sirloin ____________ 7. ham
____________ 3. leg ____________ 8. brisket
____________ 4. loin ____________ 9. ribs
____________ 5. neck ____________ 10. Flank

LESSON 1.2: METHODS of PROCESSING MEAT and POULTRY
LEARNING OBJECTIVE
 Explain the different methods of processing meat and poultry
DISCUSSION
Processed meat is meat that has been preserved by methods such as canning,
salting, drying or smoking, chilling, freezing, and curing.
Ingredients in Meat Processing
Food additives are a mixture of concentrates added to food as a result of

production and processing. They are usually added in small and exact amounts to
maintain and improve the nutritional quality of the food, enhance its stability, and
make it appetizing. Food additives lengthen the storage life and, more
importantly, aid in processing meat.
A. Food Additives
1. Preservatives are added to food to prevent the growth of bacteria, which are
instrumental to food spoilage. Examples of preservatives include the following:
* salt, sugar, and vinegar
* saltpeter (for curing)
*sulfur dioxide (anti-browning agent for fruits and vegetables)
* Benzoic acid (for fruit juices and jellies)
2. Emulsifiers are added to food to prevent separation of food ingredients like oil
and vinegar. Ordinarily, the two would not mix into one liquid. But when
emulsified, they transform into one liquid. Examples include:
*egg is an example of natural emulsifier
*lecithin, a fat found in soy and other food products
Some food emulsified are margarine, bread, and cakes.

3. Stabilizers are added to food to improve consistency and texture usually

polysaecharide food gums. Examples are guar gum, carrageenan, and gelatin
used in ice cream and other food products
B. Sugar is a sweet substance from sugarcane or sugar beet juice.
1. Refined sugar is sugar that has been purified of unwanted impurities.
2. Brown sugar consists of sugar crystals coated in molasses syrup.
C. Spices are taken from the seeds, stems, barks, fruits, and leaves of plants.
Spices are very pungent, aromatic, and flavorful. Cardamom, cinnamon, and
cloves are examples.
D. Salt heightens the flavor of various food.
1. Rock salt is grayish in color. It is less refined than iodized salt. When using
rock salt for cooking, be sure it is food-grade.
2. Iodized salt is salt that has small amounts of iodine added.
3. Sea salt, which is distilled from sea waters, can be fine or coarsely ground.
E. Water gives a different texture to products. Water may be hard or soft. Hard
water is water that contains a high amount of dissolved minerals, such as
magnesium and calcium. Soft water is treated water, its minerals removed.
Running or drinking water from an indoor tap is tap water. There are distilled
water and purified water, too.
Methods of Processing Meat and Poultry
1. Canning. This is a combination of heating to kill spoilage bacteria and

inactivate enzymes and sealing the food in an airtight container to prevent
contamination. Processed foods are subjected to high temperature to kill
microorganisms.
2. Sun and Air Drying. This is when meat and poultry are sun dried or air dried to
remove moisture. Such action prevents the growth of molds and maintains the
quality of the product.
3. Salting and Curing. These are processing and preserving by using high salt
concentration. The salt holds back microorganisms and the action of enzymes.
Processed meat and poultry are seeped out of salt with water before they are
eaten or utilized.
6

The term curing means submersion of food products in a solution of curing

salts, such as when curing ham, bacon, or corned beef.
4. Dehydration and Smoking. These were used in the olden times to remove
moisture from food. Dehydration uses artificially heated air with controlled
conditions of temperature, humidity, and airflow. Smoking is usually
supplementary to salting and drying. Salt lowers the moisture content of the
product. In smoking, the product is placed close to the fire and the food is
cooked as well as saturated with smoke.
Recipes in Processing Meat and Poultry
Here are some suggested recipes related with the processing of meat and
poultry: quick cured sweet ham, and longanisa. Ham is cured meat. Longanisa is
a kind of sausage that is stuffed inside a pig casing.
Quick Cured Sweet Ham
Ingredients
3 tablespoons sugar
1 tablespoon salt
1/8 teaspoon ascorbic acid or sodium ascorbate
Dash of pepper
1 kilo of lean pork (lomo) sliced thinly
Procedure
1. Combine all dry ingredients.
2. Rub the slices of pork with the curing mixture.
3. Store in a refrigerator or freezer until ready for use.
4. The pork can be fried and served after three days.
Longanisa
Ingredients
¾ kilo ground pork
¾ kilo pork fat, cut into small cubes
1 ½ tablespoons fine salt
1 teaspoon curing salt
1 teaspoon garlic
1 teaspoon black pepper

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2 tablespoons vinegar
3 meters pig casing
Procedure
1. Mix the ground meat with all the ingredients listed. Stuff the mixture in pig casing and
tie from 8-10 cm long.
2. Hang and dry a little bit for two to three days.
Cooking the Longanisa
1. Prick each sausage with a fork, place in a frying pan, and cover.
2. The sausages are high in water content. By cooking them over low heat, they will
water and become thoroughly cooked. Then open the pan and fry them in a little amount
of oil.
ACTIVITY
Enumeration.
Methods of Processing Meat and Poultry Kinds of Salt
1. 1.
2. 2.
3. 3.
4.
Food Additives
1.
2.
3.

LESSON 1.3: MARKETING and PACKAGING of

PROCESSED MEAT and POULTRY PRODUCTS
LEARNING OBJECTIVE
 Discuss the marketing and packaging of processed meat and poultry

products
DISCUSSION
Packaging lengthens the shelf life of food It also contributes in marketing

processed products by making them clean, attractive, and constantly sanitized.
Moreover, packaging defends the processed food from insects, damage,
spoilage, and contamination by any unacceptable materials.
Different Packaging Materials and Their Qualities
1. Aluminum foil that is odorless and nontoxic.
2. Glassine paper is made of wood fiber. It is able to control moisture and

suitable for frozen and smoked meat and poultry.
3. Saran film is a thermoplastic resin and is used for vacuum sealing frozen food.
It can contract and adjust to the irregular shape of products.
4. Edible packages as in casing of sausages, frozen steaks
5. Laminated wrappings made from two or more combined materials
6. Polyethylene that shield the product against the loss or gain of moisture
7. Wooden boxes that protect the product from breakage and compression
8. Metal drums and pails
9. Some local packaging materials that can be used for food that requires
immediate cooking like banana leaves, palm leaves, coconut leaves, and
bamboo sticks
Qualities of Good Packaging
1. It should be appropriate for the product.
2. It should maintain the freshness and appearance of the product.

3. It should be dead set against grease, bacteria, and insects and rodents. .
4. It should be moisture resistant.
5. It should appear clean and safe.
6. It should protect the processed food from handling, transporting, and physical
damage.
Considerations when Choosing Packaging Materials for Processed Meat

and Poultry
1. Product composition. Processed food differ in composition and texture; some

are soft, some have the tendency to gel at varied temperatures, and some let
loose of fats or grease.
2. Size and shape of the processed food. Packaging materials should match the
size and shape of the food to prevent damage from handling.
3. Odor and aroma of food. Certain processed food lose its aroma if not packaged
properly. The packaging materials should restrict the change of desirable odor
and aroma into unacceptable smell resulting in spoilage.
4. Appearance and color of food. Excessive light can cause discoloration. Choose
packaging materials that protect the product from strong lighting.
5. Aesthetic appearance. This includes appropriateness of design, color, and size.
ACTIVITY
A. Identify the word being referred to by the following statements:
________________1. The internal organs of a butchered animal.
________________2. Made up of muscle fibers connected with tissues and fats
________________3. Form of meat after slaughter that has undergone chilling.
________________4. Water that contains a high amount of dissolved minerals,

such as magnesium and calcium.
________________5. A kind of sausage that is stuffed inside a pig casing.
B. Draw lines to match the meat under column A with the animal sources under
column B.
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A B
1.pork a. deer
2.veal b. goat
3. lamb c. young cattle
4. chevon d. sheep
5. carabeef e. carabao
6. beef f. adult cow
7. venison g. pig
8.mutton h. young sheep
i. adult sheep
C. Answer this question comprehensively.
How important are food additives in processing food?
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11

FISH AND SHELLFISH PROCESSING
LESSON 2.1: KINDS OF FISH AND SHELLFISH FOR

PROCESSING
LEARNING OBJECTIVES
 Differentiate the two categories of fish

 Discuss the characteristics of fresh fish and shellfish
 Explain the market forms of fish and shellfish
DISCUSSION
The two major categories of fish

are fin fish (vertebrates) and
shellfish (invertebrates). Fin fish
includes bangus, bisugo, catfish,
mudfish, tilapia, and other
freshwater fish. The edible pan of
this kind of fish, which is the fleshy
meat, is on either side of the
vertebral skeleton. Most fishes are
covered with scales.
There are two groups of shellfish: the mollusks, such as oysters, clams, and
mussels, and the crustaceans, such as lobsters, shrimps, and crabs.
Cephalopods, such as squid and cuttlefish, are likewise classified as mollusks.
Parts of a Fish
The major parts of a fish are:
1. Skin and fins
2. Muscle tissues with fats
3. Skeleton (skull, backbone, and ribcage)
4. Viscera (organs and genital system)
Many fishes have about 90 percent muscle that is white or light and 10
percent muscle that is dark. A high content of lipids, hemoglobin, and vitamins
are found in the dark muscle, which is located in the mid lateral line of the fish.
Nutritive Value of Fish
Fish and shellfish are on a par with meat, eggs, chicken, and other protein
sources in terms of nutrient content. Fish is healthy to eat because of fish oil that
contains omega-3 fatty acids, which is not usually present in other food.
According to recent studies, omega-3 fatty acids lower the risk of coronary heart
JUNIOR HIGH SCHOOL DEPARTMENT 12

illness in men and women. Fish also keeps the body weight down due to its
having low fat and low calorie content, thus preventing obesity.
Fish is an excellent source of vitamins A and B, and minerals like iodine,

selenium, and zinc. Shellfish like mussels and oysters, compared with meat,
contain a higher amount of iron. All shellfish have some carbohydrate in the form
of glycogen.
Types of Shellfish The types of shellfish are illustrated below.
Scallop Clam Mussel Oyster
Shrimps Dungeness crab Blue crab Lobster
Characteristics of Fresh Fish
The following are characterizes fresh fish:
1. Eyes are bulging, clear, full, and bright.
2. Gills are red and covered with clear slime.
3. Odor is seawater smell, not foul.
4. Flesh is firm and elastic.
5. Scales are complete, shiny, and intact.
6. Color is bright and shiny.
7. Belly walls are undamaged.

Market Forms of Fish
It is important to know the characteristics of each market form of fish:
1. Whole fish are sold in the market fresh and sometimes alive.
2. Dressed fish is whole but the entrails, scales, fins, and head are detached.
3. Butterfly fillet is done by slicing a whole fish lengthwise to remove its backbone
and ribs.
4. Fillet is the boneless form of fish.
5. Steak are slices cut horizontally from a large fish.
6. Fish sticks are cut evenly from large slabs of frozen fillet.
Characteristics of Fresh Shellfish
Here are the characteristics of fresh shellfish:
1. Fresh shellfish like crabs, talangka, shrimps, and mussels must be marketed
alive.
2. Fresh crabs must have strong and stiff joints. They must be heavy for their size.
3. Lobsters must be dark greenish brown in color with bright eyes. They must
also be heavy for their size.
4. Oysters must be tough and hard to open and their meat must be creamy in
color.
5. Live clams are tightly closed but can be opened when cooked.

6. Fresh shrimps have intact heads. The meat must be stiff and without foul odor.
Market Forms of Shellfish
The market forms of shellfish are as follows:
1. It is always best to market live shellfish such as clams, crabs, snails, oysters,
and shrimps.
2. Whole shellfish are no longer alive but are served in their original form.
3. Shucked shellfish means the outer shell that covers the meat has been removed.
Oysters, scallops, and clams can be shucked.
4. Headless shellfish are shellfish marketed without heads, and they are usually
exported. Heads are removed to avoid bacterial spoilage.
5. Cooked shellfish are canned and exported. Shrimps, oysters, and crabs are the
most popular canned items.
Causes of Fish Spoilage
All aquatic products spoil easily. The moment these aquatic products perish, their
blood circulation stops. Changes caused by enzymes, bacteria, and chemical
action rapidly occur in their muscles. The rate of spoilage differs from fish to fish.
1. Fatty fish spoil faster than bony fish.
2. Small fish decay faster than large fish.
3. Cold water fish spoil faster than warm water fish.
Spoilage by Bacteria
Bacteria are also present in the external slime, on the gills, and in the
interiors of the fish so there is a need to handle such with utmost sanitation to
prevent bacteria contamination. Immediately after the fish die, the bacteria they
secrete attack the flesh through the skin, lining of the cavity, or any cut in the
flesh. Hence, cleanliness is a must in the handling and processing of fish.
Disinfection is likewise required.
Spoilage by Chemical Action
This is another cause of fish spoilage. The most common chemical action that
causes spoilage is when oxygen in the air attack unsaturated oils in fish causing
rancidity.
Activity

A. Match the descriptions of the market forms of fish and shellfish under column
A with the names under column B. Write your answer on the blank.
A B
_____1. The outer shell that covers A. Butterfly fillet
the meat has been removed B. Fish sticks
_____2. Are sold to the market fresh C. Whole fish
and sometimes alive D. Dressed fish
_____3. Are cut evenly from large E. Shucked shellfish
slabs of frozen fillets F. Whole shellfish
_____4. Is done by slicing the whole
fish lengthwise to remove
its backbone and ribs
_____5. Are no longer alive but are
sold in their original form
B. Write true on the line if the statement is correct, or false if it is incorrect.
_______1. Live clams are tightly closed when fresh and when cooked.
_______2. Fish is fresh when gills are red.
_______3. All aquatic products spoil or deteriorate easily.
_______4. Fish are always covered with scales.
_______5. Bacteria attack the flesh of fish as soon as the fish dies.

LESSON 2.2: METHODS OF PROCESSING FISH AND

SHELLFISH
LEARNING OBJECTIVE
 Identify the different methods of processing fish and shellfish
DISCUSSION
The Philippines is surrounded by fishing grounds. The fishing business

supports a great number in the country’s populace by providing livelihood
opportunities. Fish has become one of the leading products for export.
Fisherfolks often enjoy an abundant catch. Nonetheless, such catch,

especially if intended for business, needs to be processed and preserved
immediately for fresh fish spoil easily. Processed fish products serve as
alternative to fresh fish if the supply of the latter is scarce. Fish processing
involves accurate steps and procedures to maintain, if not improve, the quality
of fish products. Freezing, smoking, drying, curing, and canning are five
methods of processing fish and shellfish.
1. Freezing is the simplest and the most natural way of preserving fish. Here are
some steps that should be followed:
a. Select fresh fish for freezing.
b. If the fish is small like dilis, wash and freeze it right away. If the fish is large
like bangus, remove scales and entrails, then trim fins and wash.
c. Wrap fish in a plastic wrap or put it in a properly labeled container (name and
date).
d. Freeze immediately.
2. Smoking is a slow way of broiling. It has very little preservative action but it
adds a distinctive flavor. In this process, the fish is placed near a fire where it is
cooked and saturated with smoke. Smoked products are quite flavorful and
juicy, but they have a short shelf life unless they are kept in the refrigerator.
3. Drying or dehydration method is one of the most popular techniques in

processing fish. It is the removal of moisture from the fish to make it less
perishable. Fish is dried in the sun or dehydrated by a mechanical device like
the solar dryer. This method has these advantages:

*Dried fish requires less storage space than other types of fish.
*Dried fish weighs much less than the equivalent amount of canned products.
*Fish can be preserved without the addition of sugar or any other preserving
agents.
Follow the procedure below when processing fish using this method.
a Wash the fish thoroughly.
b. Open the belly cavity and the visceral organs.
c. Rinse the fish in running water.
d. Mix percent brine solution (1 part salt to 9 parts water).
e. Soak the fish in a 10 percent brine solution of salt for 30 to 40 minutes.
f. Drain the fish and wash thoroughly.
g. Place the salted fish in woven bamboo racks to dry under the sun or solar
dryer for two to three days.
h. Let cool, then place in clean boxes or baskets or wrap them in wax paper.
i. Store in a cool place.
4. Fish curing involves the addition of ingredients such as salt, sugar, and some
preservatives or additives. Salt and sugar dehydrate the tissue and therefore
inactivate the spoilage of fish. Curing fish lengthens the shelf life and at the
same time develops cured color and flavor in fish.
5. Canning involves the even heating of food in tin or glass containers and
hermetically sealing canisters. The instructions below make canning successful.
a. Carefully select the kind of fish for canning. Fresh fish in their prime quality
should be used. Other ingredients should also be of good quality and only safe
drinking water should be used.
b. Check the equipment to be used, everything should be ready before starting

to can. The gasket in the lid of either the can or jar should be checked for the
hermetic sealing to be effective.
c. Make a quick preparation to retain freshness. Every minute counts for the
spoilage agents act very fast. Pack hot jars as quickly as possible and seal
immediately.

d. Provide a time table for sterilizing canned fish or shellfish. A reliable timer is
important as it will alert the end of the process.
e. Cans and jars must be truly hermetically sealed. There should be no leaks or
cracks.
f. Store in a cool place.
Here are common methods used in canning:
1. Open-Kettle Method. In this method, the sterilized or heat-treated food is

placed in sterile jars and completely sealed without any further processing. This
method is only applied to sugar preserves, jams, and pickles.
2. Can-Cooked Method. In this method, the prepared food is packed in jars or

cans. They are either packed cold or thoroughly heated to partially cook the
food before processing.
ACTIVITY
Answer these questions comprehensively.
1. Should the government support fish processing as a business? Why?
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2. Do you consider processed fish and shellfish healthy to eat? Why?
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FRUIT AND VEGETABLE PROCESSING
LESSON 3.1: PRODUCTION OF PROCESSED FRUITS AND

VEGETABLES
LEARNING OBJECTIVES
 Discuss the philippine fruit calendar

 Appreciate the importance of fruit and vegetable processing
 Discuss tips in selecting and buying fruits and vegetables
DISCUSSION
The Philippines, being in the tropics, has soil well suited for growing fruits
and vegetables. Filipinos eat raw fruits and some vegetables, such as lettuce.
They also use fruits and vegetables as part of a meat or fish dish.
Various kinds of fruits and vegetables require various climatic conditions. For
instance, some vegetables thrive at colder areas like cabbages, carrots, and
beans. Moreover, more vegetables are harvested during the first half of the year
because of the cool and dry weather. What follows is a table indicating the
country’s seasonal fruit produce. Table 1 is an update of an adapted page in
Sonia de Leon’s Preservation of Philippine Foods manual (1982). It will help you
identify which fruits are in season when buying at the neighborhood wet markets
or supermarkets inside malls.
Table 1: Philippine Fruit Calendar

FILIPINO NAMES ENGLISH NAMES SEASON
1. Abokado Avocado February-July
2. Atis Sweetsap or sugar apple September-December
3. Balimbing Carambola or star fruit April-June

4. Bayabas Guava June-November
5. Dalanghita Native orange October-February
6. Dayap Lime September-November
7. Duhat Black plum or java plum March-July
8. Durian Durian August-October
9. Guyabano Soursop August-November
10. Kaimito Star apple January-March
11. Kalamansi Philippine lemon June-October
12. Kamias Balimbi July-September
13. Kasuy Cashew April-May
14. Langka Jackfruit March-April
15. Lanzones Lanzon August-November
16. Mabolo Ebony or eboy August-October
17. Makopa Curacao apple May-July
18. Mangga Mango May-June
19. Mangostan Mangosteen May-November
20. Milon Melon April-July
21. Pakwan Watermelon April-July
22. Papaya Papaya Year round
23. Pasyonaryo Passion fruit March-April
24. Pinya Pineapple April-June
25. Saging Banana Year round
26. Sampalok Tamarind September-December
27. Santol Santol July-September
28. Sineguelas Spanish plum April-June
29. Suha Pomelo November-January
30. Tiesa Carristel Tiesa October-November

The Importance of Fruit and Vegetable Processing
The processing of fruits and vegetables

have provided a means of livelihood for many
Filipinos, especially the homemakers. This
means of livelihood somehow improves their
quality of life and aids in the economic growth
of the country. Processed fruits and vegetables
offer convenience in terms of availability and
waste disposal. Processed fruits and
vegetables, such as canned tomatoes,
pineapples, and pimientos, lessen the time required in preparing meal because
of the ready ingredients.
Because of these contributions, fruits and vegetables should be carefully

processed and/or preserved to prevent spoilage leading to their becoming a
health hazard.
The eating quality of fruits and vegetables do not last long. Fruits and
vegetables tend to spoil easily and eventually lose their flavor, color, and
nutritive value. Through processing, wastage can be reduced for/ and fruits and
vegetables do not spoil and deteriorate fast but retain their best flavor, color,
texture, and nutrient content.
Tips in Selecting and Buying Fruits
1. Buy fruits in season that are less

expensive than those out of season fruits.
2. Buy fruits in the morning, if possible,

when fruits are relatively fresh.
3. Try not to buy fruits in large quantities;

they have high perishability.
4. Choose fruits with good color and aroma.
5. Select fruits that are ripe but not bruised and soft.
6. Check the weight of the fruit; heavy fruits are known to be the best choice.
7. Fruits should be plump and fully mature; for ripe bananas and ripe mangoes,
they must have yellow skin and be sweet and juicy.
8. Fruits should be heavy, aromatic, free from decay and diseases, and a bit soft.
9. Citrus fruits should be fine-grained, thin-skinned, and smooth.
10. Fruits like papaya should be free from lumps and have good shape.
11. Pineapple should be yellowish brown and heavy in relation to size.

Tips in Selecting and Buying Vegetables
1. Choose fresh, young, and free from decay

leafy vegetables.
2. Avoid dry seeds or legumes that are

powdery and have holes.
3. Buy vegetables that are in season.
4. Pick out vegetables that are free of bruises

or dark spots.
5. Buy quality vegetables and make sure they will serve your specific purposes of
buying them.
6. Root crops must be free from dirt and dark spots. They must also be firm.
7. Beans should be firm, clean, tender, and crisp.
8. Cabbage should be hard, heads are compact, and greenish in color.
9. Carrots and cucumbers should be firm, fresh, well-shaped, and crisp.
10. Eggplants should be firm, heavy, and free from decay and unwanted marks.
11. Squash should be bright-colored and has hard skin.
ACTIVITY
Answer the question.
1. How can you tell if a fruit or vegetable is indeed fresh? List specific
characteristics you should consider?
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______________________________________________________

LESSON 3.2: METHODS OF PROCESSING FRUITS AND

VEGETABLES
LEARNING OBJECTIVE
 Discuss the methods of processing fruit and vegetables
DISCUSSION
The methods of fruit and vegetable processing include sugar preservation,

fermentation, pickling, and canning. These methods aim to prevent microbial
disintegration, delay self-decomposition of food, and protect food from damage
due to insects, rodents, dusts, fumes, odor, fire, and water.
A. Sugar preservation is cooking fruits and

vegetables gradually with sugar and in turn the
fruit or vegetable juice is replaced by a
saturated sucrose syrup. A variety of fruits and
vegetables can be processed by sugar
preservation, some of which are mango,
papaya, langka, guava, santol, kundol, kamias,
pomelo, and others.
In general, the sugar-fruit ratio is three-fourth

part of sugar to one-fourth pan of fruit by weight. The fruits are simmered for
about 5-10 minutes then cooled. Sugar draws out the water that dilutes the syrup
and it also penetrates the fruit. Adding sugar concentration is achieved by
boiling off water or by increasing the sugar.
Jellies, jams, pastillas, and candied fruits are examples of food products that
underwent sugar preservation. Candied or glazed fruits are like fruit preserves,
which are fruits or combination of fruits cooked in syrup until soft and clear.
Candied or glazed fruits, unlike fruit preserves though, are drained of syrup and
are allowed to dry. Jams are made by cooking chopped, ground, mashed, or
crushed soft fruit with sugar. Jellies are prepared from juice strained from the
fruit.
B. Fermentation and pickling are two very similar

methods to treat perishable food. Fermentation is the
anaerobic oxidation of carbohydrates by microbial
enzymes. Fermentation is useful for many kinds of food
and beverages (e.g., cheese, bread, vinegar, soy
sauce, beer, and wine.) Pickling is the preservation of
food through soaking and storing such in a vinegar or
brine solution. Cucumbers, papayas, and eggs are
examples of foods used in pickling. Fielding is usually
done to food with bland taste.

How to Prevent Spoilage in Pickles
Some ways of preventing spoilage in pickles are the following:
1. Wash fruits and vegetables adequately enough.
2. Use sanitized utensils and equipment.
3. Ensure suitable concentration of brine.
4. Control scum (yeasts and molds) formation; scum should be removed often.
5. Cover the jar/s with plastic to control formation of scum.
6. Preserve pickles by proper pasteurization-it lengthens the shelf life of pickles.
7. Make sure vegetables and fruits are immersed in the brine at all times.
C. Canning is preserving food by heating it in can or glass containers evenly and

hermetically sealing such. Canning fruits and vegetables in water has helped
make the preparation of delicious and nutritious meals very convenient.
Fruits and vegetables may be canned through the hot pack, cold pack, and
open-kettle methods.
1. In the hot pack method, the fruit is heated in syrup, water. or steam before
being packed. The mixture should be close to the boiling point before putting
into glass jars or cans.
2. In the cold pack method, the raw fruit is placed into containers then it is
covered with hot liquid syrup, water, or extracted juice. Raw fruits should be
packed tightly to allow shrinkage.
3. The open-kettle method is done by placing hot food in sterilized bottles or

containers and sealing without further processing.
If you are using glass jars to can fruits and vegetables, slide the blade of a
knife or rubber spatula down the sides of the jar to remove air bubbles.
When cans are used, heat the filled open cans. The temperature must be at
least 75°C when the cans are sealed; exhausting makes the trapped air escape.
Hundreds of hectares are allocated to vegetable and fruit production in the

country. The table below lists vegetables and fruits that are grown locally. It also
lists the processing possibilities done by both big and small scale industries to
such. It will help you choose which ones you want to try processing in school or at
home.

ACTIVITY
Answer these questions comprehensively:
1. How can you prevent pickles from getting spoiled?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________________________
2. What do you think is the most practical method of processing fruits and
vegetables? Why?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________________________

LESSON 3.3: MARKETING AND PACKAGING PROCESSED

FRUITS AND VEGETABLES
LEARNING OBJECTIVES
 Define marketing
 Understand the factors in marketing products
 Appreciate the importance of marketing
 Discuss the packaging of processed fruits and vegetables
DISCUSSION
Marketing refers to the building up of a demand, finding of potential buyers,

and transacting or negotiating the product price and terms of sale. Moreover,
marketing or selling is an activity directed at satisfying the buyers' needs and
wants through an exchange process.
Factors in Marketing Products
There are factors that affect marketing products, which are processed fruits and
vegetables in this case. The factors are as follows:
1. Establishing or Initiating a Demand - This can be done through the

newspaper, television, radio, billboard, and flyer. An entrepreneur should be
persuasive enough in making customers buy his or her products.
2. Searching for Customers - An entrepreneur who sells products must reach out
to customers. This means working hard to locate a good market. This can be
done through posting on the Internet, creating websites for the products, hiring
salespersons, and calling possible customers.
3. Negotiating the Price and Terms - In marketing, an entrepreneur must

constantly discuss the time of payment, the person who will pay for the delivery,
and the delivery schedule.
Importance of Marketing
The success of every entrepreneur is dependent on his or her ability to sell.

Selling is important for the following reasons:
1. It helps obtain the needed cash immediately.
2. It introduces a new product to the market.
3. It aids in exposing and promoting the product.

4. It benefits the business by gaining more profit.
Packaging Processed Fruits and Vegetables
Any type of packaging is dependent on the form, texture, and nature of the
product. Some packaging criteria that should be considered are the following:
1. Protection. The packaging should protect the product from where it came
from to its destination, the distribution scheme that it undergoes, and the time or
duration the protection is required. Packaging materials must act as a fence for
unwanted contaminants. One of the causes of product deterioration is moisture
or water. The moistening or watering of a product may happen during its
distribution and transport. Moreover, many products can be affected by
acquiring external odors while being transported or stored.
2. Durability. Packaging materials must withstand the distribution stresses that

may be encountered. These distribution stresses include incorrect stacking,
dropping the package that can cause leakage of the processed product, and
abrasion of the surface of the package that can cause inlets for moisture spoiling
the product.
3. Exterior Appearance. If an entrepreneur wants to get the attention of the

customers, he or she should make sure that the packaging is attractive and
represents the products’ identity. The packaging should clearly give
information about the ingredients and display the product’s price. The
appearance should motivate the customer to buy the product.
4. Disposability. The disposal of packaging should adhere to the rules on waste

disposal. The use of impractical and useless resources must be lessened to a
great extent. Waste reduction must be the top priority of the entrepreneur when
it comes to the choice of packaging.
5. Cost. Packaging should always offer a minimum overall cost to the seller.
Nonetheless, the seller, considering the cost of packaging to be kept at
minimum, should make sure that the required functions of packaging are
present or the business may incur losses.
Vacuum Packaging
Food maintains freshness and flavor three to five times longer when vacuum
packaged.
In vacuum packaging air is removed from the package. The package is then
hermetically sealed to maintain the vacuum. Moist foods like cured meat,
smoked fish, and fresh vegetables and fruits are suitable for this kind of
packaging.

Advantages of Vacuum Packaging
Vacuum packaging offers several advantages. They are listed below.
1. Vacuum packaging protects the product from bacteria and growth of fungi,
hence lessening the occurrence of food borne illnesses.
2. It prevents spoilage or deterioration in flavor and texture of the product.
3. It prevents “freezer burn” that can lead to unpleasant changes in flavor and
texture.
4. It reduces the amount of food wastes that need to be discarded.
5. It permits for proper portioning and control of food quantities served, used, or
eaten.
6. It helps extend the shelf life of a product.
Remember that vacuum packaging is still not a substitute for canning and
dehydration, but it will be good to consider it since vacuum packed foods taste
fresh and last long.
ACTIVITY
Answer the following questions:
1. What is msrketing ? How important is marketing in a business?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________
2. What are some of the criteria in packaging a product? Should these be

followed strictly? Why?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________

SIMPLE HOME REPAIRS
LESSON 4.1: BASIC CONCEPTS AND PRINCIPLES IN SIMPLE

HOME REPAIRS
LEARNING OBJECTIVE
 Discuss the basic concepts and principles in simple home repairs
DISCUSSION
We are living in an era where there is proliferation of built-in and disposable

products. When something malfunctions, for instance, people, especially
homeowners, almost always have the inclination to replace that something with a
new, working one rather than devote time to repair it. This inclination means
additional expense, waste of limited resources, and the problem of mounting
garbage. This is where home repair and maintenance comes in.
Home repairs and maintenance involves identifying home-related problems

and finding solutions to these problems. You can do simple home repairs.
Nonetheless, remember that although many home repairs are do-it-yourself
(DIY) projects, some still need the assistance of qualified people.
Home repair is different from home improvement. Repairs are often simple
replacements of worn-out parts/components or reinforcements of certain things
to make them more functional and lengthen their usability. Improvements aim to
enhance an existing structure or fixture for practical and aesthetic purposes.
Classification of Home Repairs and Maintenance
Home repairs and maintenance are classified according to the following:
1. Carpentry jobs
*Wooden window frames
*Metal window frames
*Sticking doors
*Door hinges and locks
*Flush paneling
*Sliding doors
*Leaking roof
*Gutter repair
2. Masonry

SIMPLE HOME REPAIRS
*Solid floors and walls
* Hollow floors and walls
3. Plaster repairs
* Walls
* Ceilings
4. Furniture repairs
* Tables
*Chairs
* Drawers and cabinet doors
*Upholstery jobs
5. Electrical repairs
*Meters
* Fuses
* Wirings and plugs
* Light bulbs and lamps
* Electrical appliances
6. Plumbing
*Leaking faucet
* Clogged sink
* Clogged toilet bowl
Home Repair Tools
Home repair tools can be classified into different groups according to their uses:
1. Cutting tools - are tools that cut such as wood and metal saw and utility knife or
cutter.

SIMPLE HOME REPAIRS
2. Driving tools - are tools that thrust, push, and manipulate like a hammer,
screwdriver, and nail set.
3. Holding tools - are tools that grip, clench, grasp, clutch, and clasp. These are
the pliers, wrench, vise grip, pipe wrench, and C-clamp.
4. Measuring and marking tools - are use for accuracy and precision like a tape
measure, pencil, ruler, try square, steel tape measure, slotted blade, chalk line
reel, T-square, and quick square tool.
5. Miscellaneous tools - are tools like plunger or plumber’s force cup, putty
knives, plumber’s snake or drain auger, and oilstone used for sharpening other
tools.
Basic Materials Needed for Home Repair
In addition to tools, the following materials are needed in performing home

repair works:
1. Nails of different kinds and sizes
2. Bolts
3. Lubricants
4. Fuses
5. Solder and soldering paste
6. Sand paper and steel wool
7. Tacks
8. Screws with round and flat heads
9. Nuts and rubber washers
10. Glues and cement
Work Simplification
Work simplification is the making of daily tasks easier to reduce strain, or to

decrease the amount of energy required to complete an activity. It aims to
achieve the objective of a task by working in a manner that is least expensive in
terms of effort, money, and time. It modifies work to reduce the physical and
psychological stress of the body. Work simplification can be very useful for
people who wish to remain independent for as long as possible even for those
with chronic health condition. Work simplification techniques range from the
most basic technique like lengthening a short handle on a dustpan to avoid
bending when using such to using a high-tech gadget like an automated can
opener.

SIMPLE HOME REPAIRS
Principles of Work Simplification
The main objective of simplifying household chores is to save time, money,

and energy. People's lifestyles have changed. Today, due to changing economic
conditions, homemakers are compelled to work to augment family income. So as
not to sacrifice a homemaker’s role at home, he or she may follow these simple
principles of work simplification:
1. Remove infrequently used items from the work area to eliminate clutter.
2. Store heavy items within easy reach.
3. As much as possible, avoid lifting or carrying heavy objects.
4. Always assume the best posture.
5. Make sure to return all utensils and equipment to the proper storage place
after use.
6. Items that are frequently used should be stored near the work area.
7. Allow enough time to perform any task to avoid stress.
8. Use the best and appropriate tools.
9. Make both hands work.
Eliminating Clutter and Organizing a Household
There are many things at home that you find difficult to part with. Some of
these things are not even used at all. This is the reason why you may have a
problem of space and storage. Here are some practical suggestions on how to
eliminate clutter in your home.
1. Dispose unused clothing and accessories.
2. Group clothing and accessories according to occasion and use.
3. Focus more on reorganizing those areas that are prone to clutter like closets,
kitchen drawers and cupboards, bookshelves, and study tables.
There are things that be used to help you store and organize household items
like food jars, storage boxes and multi-cabinet drawers. You can even use clean
shoe boxes as closet organizers.
For organizing and identifying items in your kitchen, try to store them
according to purpose or frequency of use, then arrange them by weight, size,
and shape. Storing various food or supplies in alphabetical order can also be
very helpful. You can also label household and kitchen items by using regular
household material or special labelling products.
For mails, bills, and documents, try some of these organizational hints:

SIMPLE HOME REPAIRS
1. Read, sort, and file all new papers once a week or at a regularly set time.
2. Have a specific drawer or a basket on top of a counter to hold your mails.
3. Use file folders in different colors or sizes or in/out stacking trays to sort your
mails.
4. Use a safety deposit box at your bank or give duplicates of important

documents to a family member.
5. Keep important documents like birth certificates, school records, and

insurance policies in a locked, fireproof box or cabinet.
Safety Precautions at Home
Safety is the prime concern of any home. A lot of safety hazards abound at
home. Although many of them can be avoided by simply using your common
sense, it is important to seriously consider putting in place household safety
precautions and safety rules to help protect your family. Here are some simple
rules to make sure that each member of the family is safe:
1. In the kitchen
 Keep combustible materials at least three feet away from the stove.
 Place in locked cabinets lighters, stove igniters, match boxes, and cleaning
materials.
 Refrain from leaving sharp objects in the sink or counter top. Store sharp
objects in secure locations and out of children’s reach.
 Unplug any appliances or electrical kitchen gadgets if not in use.
2. In the bathroom
 Use nonskid bathroom mats on the flooring.
 Keep bathroom floor dry at all times.
 Keep soap, shampoo, and heater away from children's reach.
3. In the bedroom
 Avoid smoking.
 Refrain from using sharp edged furniture.
 Extension cords should not be tucked under a carpet or rug.

SIMPLE HOME REPAIRS
4. In the living room
 Refrain from using sharp edged furniture.
 Cover electrical outlets that are not in use.
 Keep electrical fixtures away from curtains.
5. For stairs
 Keep stairs clean, dry, and free from clutters.
 Ensure that stairs are well-lit.
 Use hand rails to move up and down the stairs.
ACTIVITY
Write true on the line if the statement on work simplification, clutter
elimination, and safety at home is correct. Write false if the statement is
incorrect.
________1. Do not always assume the best posture.
________2. Frequently used items such as pots, pans, and utensils should be
stored close to the work area or surface.
________3. Store cleaning products in open cabinets for easy access.
________4. Remove infrequently used items from the work area to eliminate
clutter.
________5. Furniture with sharp edges are best for the bedroom.

SIMPLE HOME REPAIRS
LESSON 4.2: MASONRY JOB
LEARNING OBJECTIVES
 Define masonry
 Discuss the different types of masonry
DISCUSSION
Masonry is considered one of the

oldest professions in the history of
construction. As such, it is regarded as a
traditional skill in high demand. In
ancient times, skilled masons erected
stone buildings and complex
engineering works although it was done
slowly and the methods changed little
over the centuries. Most masonry jobs
are done by hand. In the early twentieth
century, measures were taken in
developed countries to improve masonry
work.
Masonry
Masonry is the building of structures from individual units laid in and bound
together by a mortar. A mortar is a mixture of quicklime or cement combined
with sand and water. This is used for binding together stones, bricks, marbles,
granites, limestones, cast stones, concrete blocks, glass blocks, and tiles-all of
which are the common materials of masonry construction. Most types of masonry
will not require painting, thus reducing the life cycle cost. Most are also heat
resistant and can provide good fire protection.
Masonry is a generally highly durable form of construction. However, the
durability of the overall masonry work is highly dependent on the materials used,
the quality of the mortar, and the workmanship. Masonry is commonly used for
the walls and floorings of a house or building.
Types of Masonry
There are three main types of masonry that are used for different applications
depending upon what is being built: veneer, solid, and brick
1. Veneer masonry is used for decorative purposes. This type of masonry uses
numerous pieces that are fitted around another structure.

SIMPLE HOME REPAIRS
2. Solid masonry does not need any kind of supportive structure or

reinforcements. Such walls can easily be destroyed because there are no
reinforcements.
3. Brick masonry is the most popular type and is perfect for any kind of wall. It is
durable and can withstand strong earthquakes.
ACTIVITY
Identify the following. Write your answer on the line before the number.
__________1. It is durable and can withstand strong earthquakes.
__________2. A __________ is a mixture of quicklime or cement combined with

sand and water.
__________3. is the building of structures from individual units laid in and bound
together by a mortar.
__________4. This type of masonry uses numerous pieces that are fitted around
another structure.
__________5. does not need any kind of supportive structure or reinforcements.

SIMPLE HOME REPAIRS
LESSON 4.3: PLUMBING JOB
LEARNING OBJECTIVES
 Define plumbing
 Describe the types of faucets
 Discuss the faucet repairs and unclogging a sink drain
DISCUSSION
Water leaks from pipes, toilets, or elsewhere in the bathroom can lead to big
problems if they are not resolved immediately. Merely wiping water leaking at
the base of your toilet can easily cause damage to floors below the visible region.
Plumbing problems need your immediate attention not only to save water
and avoid a high water bill but also to prevent any possible damage to your
home. Most of plumbing repairs are either faucet leaks or clogged drains.
Types of Faucets
Repairing leaking faucets may seem difficult at first but once you learn the
basics, modern faucets are easy to fix. In fact, the only difficult part is finding the
right replacement parts. Hence, it is necessary for you to know the different kinds
of faucets in the market.
1. A compression faucet is the oldest type of faucet.

It is found in most homes but it already has
updated versions. It is the least expensive but is
the most prone to leak and maintenance. It has
double handles-one for cold water, the other for
hot water.
2. A ball faucet is typically installed and utilized

for kitchen sinks. This is the first type of faucet that
does not have a rubber or neoprene washer. It is
identified by its single handle that moves over a
rounded ball-shaped cap right above the base of
the faucet spout. The disadvantage of a ball faucet
is the fact that it is prone to leakage more than the
other types.

SIMPLE HOME REPAIRS
3. A cartridge faucet comes in single or double handle

types. You can operate this faucet by pushing the stem
cartridge up and down to adjust water volume and
moving it left and right to adjust temperature.
4. A disc faucet is the latest development in modern

faucet technology. It has a wide cartridge housing two
ceramic discs that slide over each other to control
water flow and mixing temperature.
Basics for All Faucet Repairs
If you want to repair your faucet or you need to have it fixed by a plumber,
you need to determine its type. This way, it will be easy to come up with the best
repair solution. Follow these basics for all faucets:
1. Check faucet and pipes to determine where the

leak is coming from.
2. Turn off water supply from main source.
3. Cover the sink drain.
4. Remove the different parts of the faucet.
5. Inspect the interior part for worn-out gasket,

washer, or mineral deposits.
6. Clean the surface with clean cloth or soak in

vinegar to remove mineral deposits.
7. Reassemble the faucet.
Unclogging a Sink Drain
A kitchen sink drain becomes clogged due to objects that are accidentally
dropped or accumulated food particles and grease. Buildup of hair and soap
curds can clog a bathroom sink drain. You can avoid obstruction buildup by not
abusing your kitchen drain line. Scrape away excess food particles or anything
that can clog the drain before performing your dishwashing chores. If greasy or
fatty elements go down the drain, pour hot water to dissolve such. Never remove
your sink strainer while the sink is in use.
Immediately pay attention to the sink if you notice that water starts to drain
sluggishly. Clogged sink drain is one of the most common plumbing problems
but it is also one of the easiest to solve. You just need a cup plunger that is
commonly used for sinks, lavatories, and tubs.

SIMPLE HOME REPAIRS
To repair a clogged sink drain, you can do

the following:
1. For lavatory sink, use a duct tape to seal

the sink overflow outlet found at the top of
the sink bowl.
2. Lift out drain stopper and fill the sink

halfway with water.
3. Using the cup plunger, apply quick and

sharp plunges.
4. Remove duct tape from the overflow outlet once the clogged sink is cleared.
5. Replace the drain stopper.
6. Make sure there is enough water in the sink, so you know when the blockage is
broken up.
ACTIVITY
Fill in the blanks with the correct answer.
_________________1. This faucet is the latest development in modern faucet

technology.
_________________2. This is used to seal the sink overflow outlet found at the top
of the lavatory sink bowl.
_________________3. This is commonly used to remove clogs from sinks,

lavatories, and tubs.
_________________4. This is the oldest type of faucet.
_________________5. This is the first type of faucet that does not have a rubber
or neoprene washer.

ELECTRICAL AND CARPENTRY JOBS
LESSON 5.1: ELECTRICAL JOB
LEARNING OBJECTIVE
 Discuss the proper way of replacing of an electrical outlet and light switch
DISCUSSION
Countless house fires are caused by poor wiring techniques, substandard

materials, faulty extension cords, or defective electrical appliances. The trouble
and the trap lie in the apparent simplicity of electrical work. Small mistakes can
cause quick and severe consequences. Poor wiring techniques, busted electrical
outlets, or even defective light bulbs can cause shock hazards that may not be
evident until the accident happens.
It is very dangerous to do any electrical repair or installation when you have

little knowledge on how to perform it. Hence, it is essential to follow strictly
certain electrical codes to avoid accidents.
First of all, you should have the appropriate tools in performing electrical
repair jobs like replacing an electrical outlet and light switch. These are some of
the basic tools and materials you need - screwdrivers, cutter, and wire cutter.
Replacing an Electrical Outlet
Have you ever tried plugging your charger in

one of your electrical outlets only to find out
that the electrical receptacle is not working?
There is a possible explanation: it is totally
damaged because of improper use like
sticking a paper clip or hairpin into it or
plugging in an appliance causing a short
circuit. Regardless of how the damage
occurred, the electrical outlet should be
repaired immediately.
Follow the correct installation procedures precisely. Here are what you should
do:

1. Turn off the main switch in your home.
2. Remove the center screw to detach the receptacle cover.
3. Pull the receptacle out of the box after removing the two screws holding it.
4. Remove line wires from the old receptacle and transfer them to the new
electrical receptacle.
5. Slowly fold wires inside the space behind the receptacle, then push the
receptacle into the box.
6. Tighten the screws holding the receptacle box, then screw back the receptacle
cover.
7. Switch on the main switch.
Replacing a Light Switch
When an old light switch no longer

works or is damaged, it should be
replaced. Replacement is usually very
easy, requiring only 10 minutes. Always
replace a switch with the same type.
For safety, always turn off power at

the circuit breaker or safety box. Post a
note that work is being done to avoid
someone turning the power back on. Test
the circuit by using a tester to be certain
that there is no power. Always use
insulated tools for added safety. After all
these safety preparations are in place,
you are now ready to replace your light
switch. Follow these simple steps:
1. Remove the cover plate.
2. Remove the retaining screws at the top and bottom of the switch.
3. Pull the switch straight out from the box.
4. Note the position of the wires and transfer them over to the corresponding
terminals on the new switch. If the wire is stranded, twist the strands together.
Create a “U" shaped loop of bare wire about 1.9 cm (.75 in) long.
5. Hook the loop under the terminal screw counterclockwise so that tightening
the screw pulls the wire tightly under it.
6. Wrap electrical tape around the switch so that the exposed terminal screws are
covered. This is a safety precaution to reduce the risk of short circuits or
electrical shocks.

7. Gently fold the wires into the box as you push in the switch.
8. Secure the switch at the top and bottom with the retaining screws.
9. Replace the cover plate.
10. Tum on the power and test the switch.
ACTIVITY
Write the letter of the correct answer on the line.
_____ 1. This electrical tool is used to tighten or loosen a screw.
a. screwdriver
b. long nose
c. pliers
_____ 2. This can cause an electrical outlet to get busted.
a. using the outlet too long
b. sticking a hairpin into the outlet
c. having frequent power outage
_____ 3. This should be done first when replacing a light switch.
a. Remove the cover plate.
b. b. Pull the switch straight out from the box.
c. Turn off the power from the main switch.
_____ 4. You need this to remove wire insulation.
a. single-edge razor blade
b. wire stripper with cutting blade
c. ground clips
_____ 5. This is the direction you will use to loop line wire.
a. clockwise
b. counterclockwise
c. press inward

LESSON 5.2: CARPENTRY JOB
LEARNING OBJECTIVES
 Define carpentry
 Identify the carpentry tools
 Discuss door repairs
 Define varnishing
 Discuss the varnishing tips
DISCUSSION
Carpentry is a trade that can be gratifying for it involves repair and creation
of tangible objects. To produce good carpentry jobs, you have to develop the
right skills, use appropriate tools, and execute correct processes. You also have
to put your heart into your work.
The basic classifications of carpentry tools are the hand and power tools.
1. Hand tools such as pliers, long nose, cutters, chalk line reel, and paintbrush,
are powered by a hand.
2. Power tools, such as power drill, screwdriver bits, and test meter, are powered
by an engine.
To be a good carpenter, you should start by knowing the basic tools and how
to use these tools.
Door Repairs
Doors cause so many problems that sometimes seem difficult to eliminate -

dry hinges, loose hinges, hinge mortises cut too deep, a locked door that will not
open, among others. Except for structural shifting, which can wrack a doorway
and a warped door generally needing a replacement, each of these problems
can be remedied.
A. Lubricating a Squeaky Door
If you have squeaky, grating, or floppy door

hinges, it is about time to lubricate them. You can
follow these simple steps:
1. Examine the hinges for rust or objects that are

inserted within.
2. Apply sewing machine oil by tripping the nozzle of

the oiler on the upper portion of each hinge pin. Make sure it does not overflow.
3. Do the same for the other hinge pins.
4. Try opening and closing the door to test if there is still a squeaking sound.
B. Tightening Loose Door Hinges
Door hinges should be checked and the

screws tightened every few years. To
remedy loose hinges, all you need is a
screwdriver.
1. Try to tighten the screws. Ask

somebody to lift the latch side or use a flat
block of wood to raise it. If the screws
tighten securely, you are done. If they slip
in their holes, continue.
2. Find some longer flat head screws of

about the same diameter as the originals.
Test to see if they grab good wood. If the
screws work, replace them all and you are
done. If the screws jam or do not get a good
bite, continue.
3. To reinforce the screw holes, pull the hinge pins, remove tin door, and remove
hinges from the jamb.
4. Coat wooden matches with wood glue and tap them into an oversize holes.
5. Oil the hinges.
6. After the glue has dried, position the hinges and carefully mark the center of
each hole with a nail. Drill a new hole for the screw, then reattach the hinges and
rehang the door.
C. Fitting a Door lock
While it is simple to install door locks, it is sometimes difficult to choose the

right door lock to fit a specific door. Selecting a door knob that does not fit the
size for your door will make it difficult or impossible to install. This may prevent
the lock from functioning correctly. Choose a suitable lock that will fit the type
and size of your door.
The first thing to do is to choose the lock. Here are tips you can consider:
1. Identify whether the door is right or left handed and check where the hinges
are located.

2. Choose a lock designed to fit the thickness of your door.
3. Study the distance between the edge of the door and the center line of the bore
hole for the handle.
4. Install the lock based on the installation instructions.
5. Screw the strike plate in place and test the lock to make sure it works.
D. Fixing a Locked Door That Will Not Open
Part of your home security measure is to always lock the door. It becomes a,
nuisance when the lock malfunctions and becomes stuck. This demands
immediate repair. The simplest way to open a locked door is to use a thin, sturdy
object like an old credit card or ID card. Attempt to access the angle side of the
door latch and push it into the door’s recess. You have to realize, however, that
not all locked doors can be opened this way. You need a trained carpenter to
unlock doors in certain circumstances.
Varnishing
Varnish is a popular finishing for almost all types of wood. It provides shiny,
smooth protective covering for furniture, fancy woodworks, and baseboards.
Varnish provides radiant beauty to the wood and can be mixed with glaze to
create various textures and patterns. It is translucent and mainly used for wood
finishing.
The work area for varnishing should be spacious enough to allow free
circulation of air. The area should not also be exposed to direct sunlight because
this will cause varnish to dry faster than it should be.
If you wish to revarnish an already varnished wood, you need to check first its
condition. Scrape off old varnish by using a paint stripper.
Varnishing Tips
Applying varnish on wood consists of these two parts: preparing the surface
and applying varnish.
A. Preparation of Surface
1. Remove all dust and dirt from the surface and in between cracks or holes.
2. Fill cracks and holes with wood putty.
3. Sand the surface to make it smooth.

B. Application of Varnish
1. Apply the first coating and let it dry. Make sure that the brushing stroke follows
the grain of the wood. It should not show brush marks.
2. Rub down with sand paper.
3. Apply the second coating. Let it dry. Then again, do step number 2.
4. A third coating can be applied for durable finish.
5. Be careful when applying varnish to avoid forming fume or air bubbles.
6. Keep brushes and containers clean.

LESSON 5.3: APPLIANCE REPAIR JOB
LEARNING OBJECTIVE
 Discuss some simple steps in repairing appliances
DISCUSSION
Repair of a broken home appliance is

expensive especially if its warranty has expired.
This can really strain your budget. You can
consider fixing it yourself, but since most
appliances are electrical in nature, you have to
remember three things.
The first is to take hold of the user’s manual of

the particular appliance. This will provide you with
the right information about it like its parts and
serial numbers. Most manuals come with
troubleshooting guidelines. The manual also
provides information on where to buy the parts
and contact numbers to call.
The second is to ready the needed tools for repair. Many home appliances
have small nuts and screws thereby requiring special-sized tools.
The third is the safety measures you have to follow: make sure that the
appliance is completely powered down, unplugged, or devoid of batteries.
Troubleshooting a Desk Electric Fan
Electric desk fan uses a motor to drive fan blades to circulate air. All you need is
a screwdriver, wire stripper. WD-40 lubricant, and paper towels to absorb oil, or
remove dirt and dust that settled inside the mater area.
Here are the simple steps to follow to troubleshoot a desk electric fan:
1. Unplug the cord of the electric fan from

wall outlet.
2. Detach the safety cover from the front of

the fan.
3. Using a paper towel, wipe the front and

back parts of the blades and the motor
shaft.
4. Unscrew the motor housing from the back

of the fan.
5. Check if the two electric wires are secured firmly to the contacts on the motor.
6. Remove accumulated dust using a paint brush and apply WD-40 lubricant to
the drive shaft.
7. Tighten broken or loose motor wires.
8. Replace the motor housing and tighten the contact screws.
Repairing Scratches on a Refrigerator
Refrigerators can easily depreciate from being moved from one place to another
or even from everyday use. Since this large appliance takes up a significant
amount of floor space, it can be a target of incidents like getting dents or
scratches due to contacts with sharp objects or accidental bumps when moving it
to another place.
Some scratches are superficial but some are pronounced. Sometimes these areas
with deep scratches can start to rust. To repair these scratches, you can follow the
following steps:
1. Check the scratches if they are merely light surface or if they are deeper.
2. Clean the exterior of the refrigerator with mild soap and water then wipe to
completely dry.
3. Apply appliance touch-up paint for surface-based scratches. Commercial

scratch filler can be used for more pronounced scratches.
4. Decide whether to sand it lightly once the filler dries up.
5. Apply an appropriate color of paint over the filled scratches.
ACTIVITY
Sequence the steps in troubleshooting a desk electric fan. Write the numbers
1 to 8 on the lines.
_______ Unscrew the motor housing from the back of the fan.
_______ Replace the motor housing and tighten the contact screw.
_______ Detach the safety cover from the front of the fan.
_______ Check if the two electric wires are secured firmly to the contacts on the
motor.
_______ Unplug the cord of the electric fan from wall outlet.

_______ Using a paper towel, wipe the front and back parts of the blades and the
motor shaft.
_______ Tighten broken or loose motor wires.
_______ Remove accumulated dust using a paint brush and apply WD-40
lubricant to the drive shaft.

HOME MANAGEMENT AND FAMILY RELATIONS
LESSON 6.1: IDENTIFY FAMILY GOALS
LEARNING OBJECTIVES
 Identify what is family goal and family
 Differentiate types of family goals
 Apply the way of setting family goals
 Value the how each members of the family become happy
DISCUSSION
Family Goals
Family goals are the way in

which families live and carry out
their family vision and family
mission statement. Family goals are
a very powerful way to build trust,
communication, and cohesiveness,
as well a great way to teach kids
how to set and achieve personal
goals.
Family goals focus on achieving

accomplishments agreed upon by the family. The family individuals need to
work as a team to collectively identify and establish goals for the family unit.
TWO DIFFERENT TYPES OF GOALS.
1. Tangible family goals. This includes things such as things that you can
buy or build.
2. Intangible family goals. This might include more compassion and
empathy.
Steps in Setting goals:
1. Get the family on board
Family goal setting is not about one person setting goals and expecting
the rest of the family to pull their weight.
Family goal setting is a collaborative process - it involves working

together and getting your family on board. This alone may require time,
patience, and planning.

2. Practice no-limit thinking
Family goal setting is a great way to focus the family on a positive vision of
the future - the type of future that resembles the person you want to be and the
type of family that you want to belong to.
3. Write down long-term family goals and Setting SMART goals
Choose a goal that is a top priority for your family. Can you make this goal
a SMART goal? This goal is specific, measurable and has a clear deadline by
which to achieve it. Goal setting theory proposes that setting SMART goals
focuses the mind on achieving your goal
4. Actions for your family goal setting
You have identified what you want to achieve and have set SMART goals to
do so. But one of the most important questions that you can ask yourself is
“How you are going to achieve your family goals?”
5. Develop your short-term family goals

A goal setting plan needs to have clear steps to achieve your long-term
goals. These steps are your short-term goals.
1. Your family goal setting plan. Each short-term family goal has clear
actions that support it.
2. Hang in the Prominent Place in the House. Write the family goals down
using a goal setting chart and post them in a visible place where everyone can
see them.
3. Re-Draft When Appropriate. Families change as the years go by.
What makes a happy family?
Regardless of the makeup of your family, all families generally want the
same thing – to be happy.
 Communication - Families benefit from open two-way communication

that is loving, understanding and patient.
 Sharing activities - Happy families share activities together.
 Togetherness - Children need to be involved in some of the decision
making if they are to feel like a worthwhile family member. Happy
families share a feeling of togetherness.
 Support - Happy families support and encourage each other.
 Affection - Happy families show their affection for each other.
 Acceptance - Families are made up of different individuals with different
needs and, sometimes, different values and beliefs. Happy families are
able to show acceptance of these individual differences.
 Commitment - Happy families have a genuine commitment to each other.

 Resilience - Happy families show their resilience.
ACTIVITY
Answer the following questions.
1. What is Family goal?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Why should we have a family goal?

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. Why should our goal be SMART?

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
4. In your own thoughts and experience, what makes your family happy?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

LESSON 6.2: HUMAN RESOURCES and

NON-HUMAN RESOURCES
LEARNING OBJECTIVES
 Differentiate human resources and non-human resources

 Integrate human resources and non-human resources
DISCUSSION
Human resources are less tangible resources which originate internally and
they constitute the personal characteristics or attributes. Some resources are more
tangible than the others. They are used for productive purposes. Human resources
play a vital role in creating a satisfied and a successful individual. The potential of
human resource is often not realized and they tend to be overlooked. Some of the
important human resources are Knowledge, Abilities, Skills, Interest, Attitude,
Energy etc.
 Knowledge:
Knowledge is a human resource which can constantly be built up and utilized in

every sphere of activities. It is a resource when it is used by the homemaker for
selection and buying appropriate food at suitable times of the year, an
understanding of the use of time and energy saving equipment. Purchasing of
goods, commodities, furniture and furnishing proper places and brands.
Knowledge as a human resource can help the homemaker to manage her home
properly.
 Abilities and Skills:
Abilities and skills are important human resources by which the family can achieve
the goals. Abilities and skills of the homemaker and the other members of the family
can range over wide areas from cooking, knitting, sewing and other domestic
activities. Some skills can either be inherited or learned by practice.
The skill and abilities of repairing electricity, leaky taps, doing minor carpentry and
painting work by the homemaker or any member of the family can become the
genuine resources by which the family can achieve the goals.
 Interest:
Interest is also a human resource. Members of the family possess different types of
interest. All these interests of the family should be developed and made use of for
the benefit of the family which are important human resources.

 Attitudes:
Attitudes are the opinions and feelings which can stimulate or retard a particular
action. Positive attitude helps one to fulfill the aim of life. The men with positive
attitude becomes successful in every field while negative attitude prevents in
reaching goal. Many traditional attitudes which the families posses must be changed
by means of education as they act as hindrance in achieving family goals. Optimism,
willingness to experiment or try out new ideas and to accept change are some
examples of positive attitudes towards the situations one meets in life which are the
resources of the family.
 Energy:
Energy is an important human resource. This is defined as the ability to do the work.
All activities like personal works as standing, sitting walking, climbing stairs and
other household activities as dusting, cleaning, washing, and cooking, repairing
works require human energy. All the members of the family should use minimum
energy for maximum benefit by proper management. The home maker needs
energy to carry on with her daily activities. Lack of energy makes her unfit for both
mental and physical activity. She should learn to use her energy resources wisely.
All human resources should be made use of in managing family. They help the
family in achieving short term as well as long term goals if utilized properly.
Non-Human Resources are time, money, properties, goods, services and
community facilities. These are also known as material resources. These are easily
identified and are essential for the achievement of most of the family goals. Material
resources include everything possessed by the family and by the community to
which the family belongs.
 Time:
It is an important non-human resource for a

family for achieving the goals. Time is such a
resource which is available in equal amount to
each and every member of the family. Every
individual has twenty-four hours a day to
complete his job. For the proper utilization of
time, basic awareness along with practice is
necessary. Time is the most easily perishable of
all the resources.
Time and energy are closely related to each other. Using the right amount of
energy and vigour to complete a task, saves time and energy for other activities in
the home. One must always be conscious of time available and time needed to carry
out various activities. Time is a useful resource not only for occupational activities
but also for rest and leisure. Planning the wise use of time enables the homemaker to
achieve more by reducing tension and worries.

 Money:
Money is the most important resource of each and

every family. It has the purchasing power. It can be
exchanged for goods and services. As money is not
available equally to all families and is limited, the
home makers must carefully manage it to achieve
goals of the families.
 Properties:
Material resources of the family include

immovable property like houses, shops, land
etc. and movable property like money,
jewelry, cars, motorbikes equipment, furniture
and furnishings. These are the assets of the
families by the use of which a family can
achieve the goals.
 Goods and Services:
Material goods may be durable and long lasting like air-conditioners, cars,
television sets, other furniture or they may be consumable, item like food, clothing,
cosmetics etc. These goods are generally acquired by the family by the use of
money. The quantity of goods and commodities in a family is limited by the
availability of money, which is an important non-human resource.
All these goods and commodities must be utilized properly to become a

resource. Services of all the members of the family are the resource of a particular
family. Services are utilized for doing different household activities. For e.g. instead
of keeping a servant if the family members are doing the household work by
themselves the services are considered as resources.
 Community Facilities:
The most important resources of the community which the family makes use of are
hospitals, public libraries, schools, collages, co-operative stores, markets, parks,
water and electricity supply, playgrounds etc. Utilization of these resources often
helps to provide a family with services and goods at a reasonable cost.
Some resources can be considered as being both human and non-human resources,
e.g. time and energy. If these resources are utilized by the homemaker herself, they
are considered as human resource. For doing household activities the housewife can
utilize her own energy and time.
While making use of the limited family resources the important goal of the well-
being of the whole family should be kept in view. Interests of all the members should
be taken into consideration. By doing this the family will enjoy happiness and
satisfaction as there will be proper balance between the needs of the family and the
family resources.

ACTIVITY
Answer the following questions.
1. What is the difference between human and non-human resources?

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
2. What are the factors under human and non-human resources?

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
3. What are the importance of the resources?

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
4. In what way our knowledge about human and non-human resources will help us?
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

FUNDAMENTALS OF SEWING
LESSON 7.1: PROPER SELECTION of SEWING TOOLS:

MATERIALS and EQUIPMENT for GARMENT CONSTRUCTION
LEARNING OBJECTIVES
 Classify sewing tools according to their use
 Discuss the types, functions and parts of the sewing machine
 Identify the common problems in using the sewing machine
DISCUSSION
Classification of Sewing Tools and their uses
1. Measuring Tools
a. Tape measure - used to take body measurements
b. Ruler - used to measure small details
c. Tailor's square - used to measure and to help establish the crosswise grain and
the bias grain on the fabric.
d. Skirt marker - used to measure and mark hemline
e. French curve - used to draw curve lines such as armholes and necklines
f. Dressmaker’s gauge - used to take detailed measurements such as the distance

between buttons, buttonholes, pleats, and hems
tape measure ruler tailor’s square French curve
dressmaker’s gauge
2. Cutting Tools
a. Dressmakers shears -used to cut the fabric
b. Pinking shears - used to finish seam edges to prevent from raveling
c. Seam ripper - used to remove stitches from the seam
d. Thread clipper - used to cut the hanging threads

e. Buttonhole scissors - used to cut buttonholes
shears scissors
3. Marking Tools
a Tailor's chalks - used to transfer marks on the fabric with the aid of a tracing
wheel
b. Tracing wheel -used to transfer marks on both sides of the cloth accurately
c. Pencil - used to transfer perforated marks
d. Dressmaker’s tracing paper - used to transfer markings from the pattern to the
fabric using a tracing wheel
tracing wheel tracing paper

4. Sewing Accessories
a. Thimble - a small cap used to protect the fingers
b. Pin cushion - used to keep the needles and safety pins
c. Pins - used to join the patterns on the fabric
d. Hand sewing needle -used for basting, sewing buttons on, and mending torn
clothes
thimble pin cushion pins needle
e. Threads -are tightly twisted fibers used for sewing
f. Emery bag - used to keep and sharpen needles and pins

5. Pressing Equipment
a. Ironing board b. Flat iron

6. Sewing Supplies
a. Threads - The standard number is 50 mercerized for synthetic fabrics
b. Machine needles - The standard size is 14 for general use
c. Hand needles
d. Fasteners
e. Tapes and bindings
f. Pattern papers
Types, Functions. and Parts of the Sewing Machine
There are many machine brands and models of these types of sewing
machine available in the market. The two types of sewing machine are the
treadle sewing machine and the industrial sewing machine. The treadle sewing
machine can be used electrically and manually. The industrial sewing machine is a
heavy type of sewing machine found in factories.
Treadle Sewing Machine Industrial Sewing Machine

ACTIVITY
Identify what is being asked. Write your answer on the blank.
_______________1. used to take body measurements
_______________2. can be used electrically and manually
_______________3. used to keep and sharpen needles and pins
_______________4. a small cap used to protect the fingers
_______________5. used to join the patterns on the fabric
_______________6. are tightly twisted fibers used for sewing
_______________7. used to remove stitches from the seam
_______________8. used to measure and mark hemline
_______________9. used to transfer marks on both sides of the cloth accurately
_______________10. used to finish seam edges to prevent from raveling

LESSON 7.2: PREPARATIONS OF MATERIALS IN SEWING
LEARNING OBJECTIVE
 Discuss the preparations of materials in sewing
DISCUSSION
These are the materials to be prepared before sewing a garment: fabric,

threads, and fasteners.
1. Fabric is made from fibers that may either be natural or

synthetic. Examples of natural fabrics are cotton and linen
that come from plants. Silk and wool come from animals.
Synthetic fibers are artificially produced with the use of
chemicals. Examples of synthetic fibers are rayon, nylon,
and polyester.
2. Threads come from fibers that

may be natural or synthetic.
Threads are classified according to texture, number, and
letter. They are sold in different forms. Whenever you buy
threads, you will find out that the higher the number, the
finer the thread. You will likewise find thread marked with
Letters-A is for fine thread, or D for thicker thread.
3. Fasteners are devices used to

easily close and open the openings
of different garments. Zippers, buttons, snaps, hooks
and eyes, and other fasteners facilitate the wearing of
garments.
Fabric Preparations
Here are some essential steps to follow before a pair of unisex shorts pants is
sewn.
1. Soaking -fabrics are immersed in a basin of water before cutting to ensure that
they will neither shrink nor fade.
2. Drying - fabrics are hung and dried after soaking.

3. Straightening - the lengthwise and crosswise grain lines of the fabric are checked
if the threads run parallel to each other. If not, straighten the fabric by pulling and
stretching until grain and selvage are balanced.
4. Pressing - fabrics are ironed after straightening.
Safety Rules in Sewing
The correct use of the sewing machine and the different sewing tools is necessary to
avoid injury. Listed below are safety guidelines in sewing,
1. Watch your speed when operating a sewing machine.
2. Do not put your fingers directly in front or near the needle while sewing.
3. Do not pull or force the fabric to move while sewing because this may cause the
needle to break.
4. Do not put your feet on the foot rest of the sewing machine when you are not ready
to sew, you might accidentally push the foot control and start the machine.
5. Never operate the machine before filling up the parts with lubricating oil.
6. Never sew over pins placed on the fabric while sewing on the sewing machine.
7. Do not leave needles or pins carelessly or loosely on the table or on the floor.
8. Never put pins or needles in your mouth while sewing.
9. Always leave scissors close when not in use.
10. Keep your sewing machine properly in a safe place.
ACTIVITY
Fill in the blanks.
______________1. are devices used to easily close and open the openings of different
garments.
______________2. is made from fibers that may either be natural or synthetic.
______________3. are classified according to texture, number, and letter.
______________4. fabrics are hung and dried after soaking.
______________5. fabrics are immersed in a basin of water before cutting to ensure

that they will neither shrink nor fade.

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SMEAG GLOBAL SCHOOL INC.

JUNIOR HIGH SCHOOL DEPARTMENT

Compiled by: Reygina Mae S. Palaganas

LESSON 1.1 KINDS OF MEAT AND POULTRY FOR

 Define meat and poultry

Meat is used to describe animal

Meat is made up of muscle fibers connected with tissues and fats. It is 15 to 20

Meat is required to be inspected by an authorized inspector or veterinarian

1. Pork from hog or pig

2. Veal from calves or young cattle

3. Beef from adult cow

4. Venison from deer

5. Carabeef from carabao

6. Chevon from goat

7. Lamb from young sheep

8. Mutton from adult sheep

JUNIOR HIGH SCHOOL DEPARTMENT

Market Forms of Meat

3. Be knowledgeable of the different cuts of meat for the different recipes to be

5. Meat should have a fresh smell and free from slime.

7. Meat should be properly wrapped with plastic bags or clean wrapping

JUNIOR HIGH SCHOOL DEPARTMENT

Types of Chicken and Poultry

3. A stag is a male chicken less than ten months old.

6. A jumbo chicken is considered large chicken if it weighs about 4 kg or more.

Market Forms of Poultry

JUNIOR HIGH SCHOOL DEPARTMENT

____________ 1. skin ____________ 6. belly

____________ 2. sirloin ____________ 7. ham

____________ 3. leg ____________ 8. brisket

____________ 4. loin ____________ 9. ribs

____________ 5. neck ____________ 10. Flank

JUNIOR HIGH SCHOOL DEPARTMENT

LESSON 1.2: METHODS of PROCESSING MEAT and POULTRY

 Explain the different methods of processing meat and poultry

Ingredients in Meat Processing

Food additives are a mixture of concentrates added to food as a result of

* salt, sugar, and vinegar

* saltpeter (for curing)

*sulfur dioxide (anti-browning agent for fruits and vegetables)

* Benzoic acid (for fruit juices and jellies)

*egg is an example of natural emulsifier

*lecithin, a fat found in soy and other food products

Some food emulsified are margarine, bread, and cakes.

JUNIOR HIGH SCHOOL DEPARTMENT

3. Stabilizers are added to food to improve consistency and texture usually

B. Sugar is a sweet substance from sugarcane or sugar beet juice.

1. Refined sugar is sugar that has been purified of unwanted impurities.

2. Brown sugar consists of sugar crystals coated in molasses syrup.

D. Salt heightens the flavor of various food.

2. Iodized salt is salt that has small amounts of iodine added.

Methods of Processing Meat and Poultry

1. Canning. This is a combination of heating to kill spoilage bacteria and

JUNIOR HIGH SCHOOL DEPARTMENT

The term curing means submersion of food products in a solution of curing

Recipes in Processing Meat and Poultry

1/8 teaspoon ascorbic acid or sodium ascorbate

1 kilo of lean pork (lomo) sliced thinly

1. Combine all dry ingredients.

2. Rub the slices of pork with the curing mixture.

3. Store in a refrigerator or freezer until ready for use.

4. The pork can be fried and served after three days.

¾ kilo ground pork

¾ kilo pork fat, cut into small cubes

1. skin 6. belly

2. sirloin 7. ham

3. leg 8. brisket

4. loin 9. ribs

5. neck 10. Flank