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In
TLE

Submitted by: Mhel Justin F. Moyet

Quarter 1
 Module 1
Food
Processing
(Exploratory lesson)

Activity 1: Name what, for what

Kettle
- Used for boiling water to make heating
beverages.

Knives
 - It has a wide variety of sizes and types used for
cutting, slicing, and peeling food.

Scissor
- Used for cutting any materials. It is also used for
cutting fins and backbones of the fish.

Pan
- A cooking pan is used to hold the food for to cook
food.

Stove
 - A stove is equipment which needs electricity and is
used for cooking food through fire.

Tong
- Used for picking and holding salted and dried food.

Ladle
- Used to serve soup and
stew.
Turner
- Used to flip or turn food that are being fried.

Refrigerator
- An equipment used to store foods to prevent from
spoilage and keeping the raw food being stock for few
days.

Clock type of weighing scale

- Used to measure the weight of any food.
 Quarter 1
Module 2
Food (Fish)
Processing
Food processing
- Transformation of agricultural products into food that
is ready to consume.

DIFFERENT KINDS OF
PROCESSING
Heating procedure
- To destroy or reduce microbial and enzymes activity.
To produce physical and chemical changes to make
the food meet a certain quality standards.
Freezing procedure
 - Way of preserving food by lowering the temperature
to inhibit micro-organisms growth. It is the most
easiest and convenient method of preserving food.
Smoking procedure
- It is to remove the moisture from food which prevents
bacterial and fungal growth which would ruin the
stored foods.
Additives food
- It is a substance that is added to any food to enhance
its taste, appearance, texture, and present it from
rotten.
 Quarter 1
Module 2
List down at least
(3) ideas to the
following:

1. What is the importance of practicing accuracy in

every measurement?
- It is important because accuracy represents how
close a measurement comes to its true value.
- Also, bad equipment and poor data processing can
lead to inaccurate result.
- Lastly, accuracy is important for the cooking food.

2. What I found interesting and useful for the

lesson?
- I am interested to the different types and uses of
knives. Also, the different kind of processing is the
most useful for me as it gives me the knowledge on
how to process foods.
3. What do I want to learn more about the weighing
scale and measurement of processed foods?
- I want to learn the different types of weighing and how
to operate or use it. I also want to learn how to
determine the accurate measurement of cooking food
so that I can cook a food that is delicious.