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. 11

Grade Level: Grade 10 November 2-4, 2022
CLASSROOM-BASED
DAY OBJECTIVES TOPICS
ACTIVITIES
Day 1 1. Name the different tools Tools and
(November 2) and equipment for salting, Equipment A. INTRODUCTION
curing ang smoking. in Salting, Priming Activities:
2. Classify tools and Curing and 1. Prayer
2. Greetings
equipment in measuring, Smoking
3. Checking of Attendance
cutting, and smoking. Process. MOTIVATION
3. Prepare the right Identify the following pictures.
tools/equipment in food
processing.
 B. MODELING (I DO)
TOOLS AND UTENSILS
Casserole- A deep round dish with handle for heating or cooking food.
Types of Casserole
1. Stock pot- a large, round and deep pot used for preparing stocks and liquids.
2. Brazier- a round, deep heavy duty pot used for browning, braising and stewing meats.
3. Saucepans- a small deep cooking pan with long handle, with or without cover.
Colander- A bowl with tiny holes in various sizes that is made of stainless, aluminium or plastic
used to drain washed or cooked
ingredients from liquid.
Dry Measuring Cups- Cups of different sizes made of stainless aluminum or plastic used to
measure dry ingredients like flour, sugar and etc.
Ladle- A deep-bowled long handled spoon used dipping liquids such as sauce, stocks and
soups.
Thermometer- A kitchen instrument used to determine temperature that can be carried in the
pocket for quick readings of temperature.
SALINOMETER — is used to measure salinity or dissolved salt content.
Cheesecloth- A gauze-like, woven cotton cloth used for making and wrapping homemade
cheese, poultry or fish and straining stocks and sauces.
Food Mill- A food mill is a food preparation utensil used for mashing and sieving soft foods.
Flour Sifter- A kitchen utensil used for mixing dry ingredients especially for baking.
Deep Fat Fryers- An appliance that heats fat or oil by immerging food for frying.
Mixing Bowl- A deep bowl used for mixing ingredients together which either be made of
stainless steel, ceramic, glass or plastic.
Weighing Scale- A kitchen device used to measure the weight of ingredients and other foods.
Cutting Tools- Consist of durable board
and knife used to cut fruits, vegetable, meat and other ingredients.
Polysealer- Machine used to seal or
close plastic in wrapping finished product.
KNIVES - These are the most important items in the kitchen. These are made of single metal
which is stamped, cut and tempered into a blade of various shapes.
Types of Knives and Sharpening:
1. Bread knife
2. Paring knife
3. Boning knife
4. French or chef's knife
5. Utility knife
6. Cleaver
7. Slicer
8. Oyster and clam knife
9. Sharpening steel
EQUIPMENTS
THE RANGE-This is used to provide heat in cooking food.
THE REFRIGERATOR- This is a compartment used to store food and drinks to extend its shelf
life by keeping it cool.
Can Sealer - A can sealer is a machine that seals the can lid to the can body in a way that is
completely airtight.
C.GUIDED PRACTICE (WE DO)
Directions: The students will identify the pictures below and give their functions.

D. INDEPENDENT PRACTICE (YOU DO)

Directions: Based on the activity Group them according to their functions or uses and add tools
and equipment you can find in your home that have the same function or uses.

B. Identify what is being ask on each number.

1. It is the most important item found in your tool kit in food processing.
2. A casserole that has a large cylinder with a deep straight pot used for preparing stocks
and keeping them simmering all the time
3. It is used to reduce the chance of stray hairs while preparing food.
4. A bowl with tiny holes in various sizes that is made of stainless, aluminium or plastic used
 to drain washed or cooked ingredients from liquid.
5. A gauze-like, woven cotton cloth used for making and
wrapping homemade cheese, poultry or fish and straining stocks and sauces.
6. A cleaning agent needed if your refrigerator has a bad odour inside.
7. A cleaning agent you need to clean your oily broiler.
8. A cleaning agent did you need to scrub the surface of your delicate saucepan.
9. A cleaning agent you need to scrub your shiny pan to maintain its shiny.
10. A cleaning agent you need to use any equipment or utensils, this agent serves as all-
purpose cleaner.

Day 2 1. Identify the different Raw A. INTRODUCTION

(November 3) types of Salt. materials Priming Activities:
2. Identify the different needed in 1. Prayer
types of meat. salting, 2. Greetings
3. Checking of Attendance
3. Identify the different curing and
MOTIVATION
types of marine products. smoking Identify the following pictures.

B. MODELING (I DO)
Raw materials needed in salting, curing and smoking
Salt - In the Kitchen, there’s no ingredient more important than salt. Aside from being
one of the five basic tastes (salty, bitter, sour, and umami), salt has properties that
release food molecules into the air, giving the food an aroma- an integral part of taste.
1. Table salt 7. Kala Namak
2. Kosher salt 8. Flake salt
3. Sea salt 9. Black Hawaiian salt
4. Himalayan Pink salt 10. Red Hawaiian salt
5. Celtic Sea salt 11. Smoked Salt
6. Fleur de Sel 12. Pickling salt
Types of Meat
Pork- Pork is one of the most popular forms of meat in the world. Despite some
confusion on the issue, pork is classed as red meat. This is because it contains a large
amount of myoglobin, a protein responsible for the red color of meat.
Beef- When most people think of red meat, they probably imagine beef. There are many
different beef products and cuts of beef, ranging from hamburgers to rib eye steaks.
While mainstream health advice often dictates selecting the leanest cuts of red meat,
fatty cuts of beef are perfectly healthy.
Lamb and Mutton- Both lamb and mutton are very similar types of meat, with one
fundamental difference;
➢ Lamb is from a sheep less than one-year-old
➢ Mutton is the meat of an adult sheep
Just like beef and pork, there are variety of popular lamb cuts- perhaps lamb chops are
the most popular.
Chicken- Alongside beef and pork, chicken is one of the ‘big three’ popularity wise.
However, chicken is a different classification of meat and comes under the poultry
category. People commonly refer to as “white meat” rather than red.
Turkey- Turkey is another type of white meat, probably best known for its appearance at
the Christmas table! It has both a deeper yet drier taste than chicken and is a less
prevalent form of poultry.
Venison - Venison refers to the flesh of a deer, and it is a traditionally rarer type of meat.
In recent years, sales of venison have been soaring as a result of its healthy reputation
among consumers.
Duck - Duck is one of the less popular types of meat. However, it has immense
popularity in Chinese populations, where ‘Peking duck’ is a showpiece dish. Like chicken
and turkey, we can consider duck as a kind of white meat.
Wild Boar - Wild boar is a non-domesticated pig that lives in the wild. The meat of this
animal is also known as ‘ wild boar ‘. Generally speaking, wild boar contains a higher
proportion of protein and a smaller amount of fat than regular pork.
Fish and other Marine Products
Fish as Food - Fish has been an important source of protein and other nutrients for
humans from time immemorial. In culinary and fishery contexts, fish may include
shellfish, such as mollusks, crustaceans and echinoderms.
 C.GUIDED PRACTICE (WE DO)

D. INDEPENDENT PRACTICE (YOU DO)

II. Direction: Read the statements carefully. Write the letter of your answer on a piece of paper.
 1. What are the three grades for eggs determined by the United States Department of Agriculture
(USDA)?
a.) US Grade A, AA, and AAA
b.) US Grade A, B, and C
c.) US Grade AA, A, and B
d.) US Grade AA, AB, and AC
2. Eggs with cracked or broken shells should be _________.
a.) discarded b.) kept c.) sold d.) replaced
3. It is the way of grading the interior of the eggs by examining the air cell, egg white, and the
yolk.
a.) waxing b.) cracking c.) candling d.) sizing
4. Begin the egg grading process by checking the ________________ of the shell.
a.) quality b.) size c.) thickness d.) cleanliness
5. The following are quality factor considered in grading eggs EXCEPT.
a.) hardness b.) spot c.) yolk d.) air cell
6. It is the highest quality grade available. They have the most marbling and are sure to
provide a wonderfully juicy and extremely tasty eating experience.
a. Prime b. Choice c. Select d. Standard
7. It is still high-quality grade but has less marbling than prime. Consumers are going to
receive a delicious and juicy eating experience.
a. Prime b. Choice c. Select d. Standard
8. A uniform and leaner quality grade. It is still tender and can provide pleasurable eating
experiences, tend to be less juicy and tender than Prime.
a. Select b. Choice c. Select d. Standard
9. The following are considered as poultry EXCEPT ______.
a.) chicken b.) pork c.) turkey d.) duck
10. The following are factors that must be considered when determining the quality of
poultry EXCEPT __.
a.) fleshing b.) fat covering c.) feathers d.) eggs

Day 3 Functions of A. INTRODUCTION

(November 4) Salting and Priming Activities:
Curing 1. Prayer
1. Identify different curing Ingredients 2. Greetings
ingredients. 3. Checking of Attendance
2. Measure salt and other
ingredients for salting and
curing.
MOTIVATION
3. Appreciate the Identify the following pictures.
importance of measuring
ingredients.

B. MODELING (I DO)
Curing ingredients and their functions:
SALT - It is most important curing ingredient. It makes up the bulk of the curing mixture because
it is not only a good preservative but it provides the most desirable flavor. As a preservative, it
causes the partial dehydration of the tissue through osmosis, at the same time withdraws water
from the protoplasm of the spoilage organisms,
shriveling and inactivating their cells.
SUGAR-This is a secondary ingredient in curing formula which counteracts saltiness. It enhances
flavor by caramelizing the raw ingredient at a lower temperature which tends to darken the meat
in cooking. The larger the amount of sugar is used, the longer is the shelf life of the products.
NITRATES-This is also known as (saltpeter or salitre). Potassium nitrate (genuine salt peter) and
sodium nitrates (chili salt peter) can fix the colorof the processed food. Nitrates preserve the
meat product well.
VINEGAR-It also one of the curing ingredients that may help to preserve the food because of its
antiseptic value and acetic acid composition.
SPICES- It usually consist of aromatic vegetable substances used for seasoning the food. It can
be herbs, flowers, fruits, and seeds. It can be dried and ground to become a powder. The content
can be volatile oil or it can be spices like pepper, onion, garlic, paprika, laurel, oregano, etc.
BINDERS- These are additives that may help bind the meat particles together and hold the
mixture during process such as dried skim milk, cereal flour, starch, and flour.
FILLERS-These are binders which contain water soluble protein and only serve as fillers for
added weight like cereal.
EMULSIFIER-This is another type binder which contain water soluble protein which aids in the
emulsification of ingredients like dried whey.
ASCORBIC ACID-This hastens color production due to either chemical reaction of nitrates by
producing more nitric oxide or by reducing metmyoglobin (oxidized pigment which is brown) to
myoglobin (red).

C.GUIDED PRACTICE (WE DO)

D. INDEPENDENT PRACTICE (YOU DO)

II.
Prepared by: Checked by: Noted by:

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

TLE 10 Subject Teacher TLE Chairperson School Head