SMEAG GLOBAL SCHOOL INC.

JUNIOR HIGH SCHOOL DEPARTMENT

Sitio Macapul, Brgy.San Roque, Bamban, Tarlac

Technology and
Livelihood Education

Module
8
Compiled by: Reygina Mae S. Palaganas
For external use only
 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.
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

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.

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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 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 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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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?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________

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
*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.
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.
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:
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.

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.
 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.
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.
 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.
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.
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.

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.

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?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
________________________
 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.