Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Rizal
District of Rodriguez

SOUTHVILLE 8B NATIONAL HIGH SCHOOL

San Isidro, Rodriguez, Rizal

WEEKLY LEARNING PLAN

Learning Area: TLE – FOOD PROCESSING Quarter 1, Week No. 5

Grade Level: Grade 10 September 19-23, 2022
MELCs: LO 2 Prepare the raw materials TLE_AFFP9-12SL- Id-f-2
Sort and grade raw materials are in accordance with specifications
CLASSROOM-BASED HOMEROOM-BASED
DAY OBJECTIVES TOPICS
ACTIVITIES ACTIVITIES
Day 1 and Day 3 1. Identify the quality grade Grading and Day 1 – SET A – Sept. 19 Day 1 – SET B –
(Sept. 19 and Sept. 21) used in meat. Sorting of Day 3 – SET B – Sept. 21 Sept. 19
2. Identify the kinds of cut in the Raw Day 3 – SET A –
poultry parts. materials for Priming Activities: Sept. 21
3. Identify the quality grade salting, 1. Check temperature of students
used in egg. curing and 2. Prayer ACTIVITY 1 : MARKET
3. Greetings DAY
smoking
4. Checking of Attendance Directions: Read the
5. Teaching-Learning Proper article below and do
ACTIVITY 1 what is asked.
Which things belong together. The students will group the Your family owns a small
pictures based on their common properties. store of processed
products in your
community. One
day, you are tasked by
your mother to go to
Public Market to
purchase the things/raw
materials needed for
that day's production of
your business. The
following are the raw
ANALYSIS materials you need to
1. How did you categorize the following materials? purchase. Using the
table below, list all
ACTIVITY 2 the qualities you need to
The students will observe the pictures. consider in choosing the
fo llowing raw materials.

ANALYSIS
1.What can you observe on the picture?
2.Why is it important to select good quality of raw materials in
making processed food specially in salting, smoking and curing
process?

ABSTRACTION:
Definition of Terms:
Sorting- a categorization as to color, size, texture
Grading- a method of selecting as to the quality of the product.
Grades of Meat
Quality Grades – Beef
Quality grades are reflective of the eating quality of beef. Beef
carcasses are cut between the 12th and 13th rib, making the ribeye
easy to view. United Sates Department of Agriculture (USDA)
Graders evaluate the distribution on marbling in the ribeye. The age
or maturity of the animal is also factored into the quality grade.
The USDA grading system breaks down the quality grades of beef
into Prime, Choice, Select, Standard, Commercial, Utility, Cutter
and Canner.

Prime is the highest quality of beef available. They have the most
marbling and are sure to provide a wonderfully juicy and extremely
tasty eating experience.
Choice is still high quality beef that has less marbling than Prime.
Consumers are going to receive a delicious and juicy eating
experience.

Pork Quality
The quality of pork depends on its color, texture, and marbling
which can be determined by visual evaluation or scientific tests
such as ultimate pH. Fresh pork is more tender and juicier when it is
reddish-pink, firm and non- exudative.

Lamb Grades
Lamb grades are based on age, conformation (carcass
muscling), and other lean quality factors such as color. There
are five quality grades: Prime, Choice, Good, Utility, and Cull.
More than 90% of lamb in the US will grade
USDA Prime or Choice.

Poultry Grading
Quality refers to the inherent properties of a product that
determine its relative degree of excellence or value.
Experience and research have identified certain properties in
poultry that are desired by producers, processors, and
consumers. Some of these properties are a good proportion
of meat to bone, adequate skin covering, absence of feathers,
and freedom from discolorations.
Standards of quality enumerate the factors that affect these
properties and apply to individual ready-to-cook poultry
carcasses, parts, and products. There are no grade standards
for giblets, detached necks and tails, wing tips, and skin.
Quality Factors for Carcasses and Parts of Poultry
Conformation
The structure or shape of the bird may affect the distribution
and amount of meat, while certain defects detract from its
appearance. Some of the defects that should be noted are
breasts that are dented, crooked, knobby, or V-shaped; backs
that are crooked or hunched; legs and wings that are
deformed; and bodies that are definitely wedge-shaped.
Fleshing
 The drumsticks, thighs, and breast carry the bulk of the meat.
There is, however, a definite correlation between the covering
of the flesh over the back and the amount of flesh on the rest
of the carcass.
Fat Covering
Fat in poultry is judged entirely by accumulation under the
skin. This is true even for chicken parts.
Feathers
Processors try to eliminate the problem of feathers by moving
poultry to slaughter after feathering cycles are over.
Exposed Flesh, Cuts, Tears, and Broken Bones
Exposed flesh can result from cuts, tears, missing skin, or
broken or disjointed bones. It detracts from the appearance of
the carcasses and parts and permits the flesh to dry out
during cooking, thus lowering the eating quality.

Day 2 – SET A – Sept. 20 Day 2 – SET B –

Grading and Day 4 – SET B – Sept. 22 Sept. 20
Sorting of Day 4 – SET A –
1. Identify the different the Raw AGREEMENT Sept. 22
Day 2 and Day 4 types of Salt. materials for Research on the internet about the cutting of poultry parts and how
(Sept. 20 and Sept. 22) 2. Identify the different to grade and size eggs.
salting,
types of meat. curing and Continuation of the
3. Identify the different smoking activity 1 Market day.
types of marine products.
Day 5 1. Research on equipment Grading and Day 5 – SET A –Sept. 23
(Sept. 23) and tools used in salting, Sorting of Day 5 – SET B –Sept. 23
curing, and smoking the Raw Application:
process materials for Name and provide picture
salting, or drawing of at least 2
 processed products
available in our barangay
which made from the
following materials.
1. Chicken
2. Beef
3. Fish
4. Pork
curing and Your works will be scored
smoking based on the criteria
below.
Criteria:
Content – 25%
Workmanship – 10%
Neatness – 10%
General Appearance– 10%
Total = 50%

Prepared by: Checked by: Noted by:

MAYLENE ARESGADO-GONZALES JAMIL L. VALDEZ WALTER C. CRISTOBAL

TLE 10 Subject Teacher TLE Chairperson School Head