IDEA EXEMPLAR-BASED WEEKLY HOME LEARNING PLAN (IDEA-WHLP)

Quarter and
Grade 2nd Quarter, Week 5
School Malauli High School Grade 7 Week
Level
Date February 1-5, 2021
Day & Learning Learning Competency Learning Tasks Mode of
Time Area (Anchored on IDEA Lesson Exemplar) Delivery

Monday TLE 7 MELC: The learner needs to accomplished the Learning Activity Modular
- Friday Task #5 Learning
4:00 PM LO 1: Interpret a layout plan
5:00 PM (TLE_AFFP9-121D-0f-1) TOPIC: Interpret a Layout Plan 1. Parents/
guardians
 1. Explain the meanings of Activity 1 Directions: The following words below are used in shall get the
signs and symbol used in the topic “Cost Production”. Write the appropriate letter to learning
complete the word/s and write it in your activity notebook.
lay outing plan for fish packs (e.g.
i. P R _ F I _
processing activity; ii. E_PEN_ITUR_S
modules,
 2. Interpret layout plan for iii. M _T E R _ A L S WHLP,
fish processing area iv. _ N I T C _ S T C _ S T activity
according to standard set; v. Y I _ L D sheets,
vi. S _ L _ S guides, etc.)
vii. I N _ U T on the given
viii. _ U T P _ T schedule/
ix. P_ O D _ C T I O N date.
x. S _L L I N _ P _ I C E
2. Learner
Activity 1: Name Game – Fresh Fish Directions: Give at least
three characteristics in choosing a fresh fish. Write it in your
shall study
activity notebook. the lesson
1. __________________________ using the
2. __________________________ module. They
3. __________________________ are expected
to complete
Activity 2 Directions: Below is a flowchart in manufacturing of all the
Smoked Bangus Fish. Fill in the box with the correct procedures activities
given. Write your answer below: found in the
learning
packs.

3. Parents/
guardians
shall submit
the learner’s
output on the
given
schedule/
date.
PROCEDURES:
1. Securing of raw materials
2. Preparing the raw materials
a. Splitting b. Brining
c. Pre-cooking d. Drying

3. Smoking 4. Cooling 5. Packaging

Directions: Identify the correct answer. Write the letter only in

your activity notebook.
1. Fish has bulging eyes, red gills and a firm body. What can
you say about the fish?
A. The fish is fresh
B. The fish is stale
C. The fish is partially fresh
D. The fish is undergoing rigor mortis

2. The fishes you graded have slightly sunken eyes with grayish
pupil; the flesh and backbone are slightly soft and with a
slightly sour odor. To what grade will you assign them?
A. Grade I C. Grade III
B. Grade II D. Off-grade

3. Why must raw materials like fishes be eviscerated before

salting, curing or smoking them?
A. To thoroughly clean the fish
B. To prevent spoilage of the fish
C. To improve the odor of the fish
D. To remove the internal organs which contain spoilage
organisms

4. The purpose of this activity is to give the correct information

about the product
A. Storing C. Processing B. Labeling D. Receiving

5. One purpose of this processing activity is to prolong the

keeping quality of the finished product.
A. Labeling C. processing B. Storing D. preparation

6. It is the way facilities are placed according to plan.

A. Label C. Manual B. Layout D. Specifications

7. It refers to the removal of the scales from a fish using a

blunt knife.
A. Brining C. Grading B. Eviscerating D. Scaling

8. When descaling a fish like tilapia or bangus, why should you

use a blunt knife?
A. To prevent injuring the fish flesh
B. To hasten the removal of scales
C. To maintain firmness of the fish flesh
D. To prevent damaging the scales

9. This consists of fish which failed to meet the requirements of

Grade III and therefore must be rejected. A. Grade I C. Grade
III B. Grade II D. Off-grade
10. This processing activity involves pre-cooking.
A. Storing C. Preparation B. Receiving D. Processing
PERFROMANCE TASKS #1 Week 3

DIRECTIONS: Look for two sets of User Manual/Guide of tools,

equipment and utensils available in your home. You may take a
picture or cut and paste the User or Manual in a long bond
paper. Read and understand their instructions carefully and
write down the procedures on how it is being used. Submit
your finished tasked to your teacher.