SEMI-DETAILED LEARNING PLAN

Name of Teacher: Shiny Rose D. Esquilla

Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION Grade Level: 7 Quarter: 1ST

UNIT TOPIC
Content Standard:
The learner demonstrates understanding of uses and maintenance of food (fish) processing
tools, equipment, instruments and utensils in food (fish) processing.

Unit Standard Performance Standard:

The learner uses and maintain appropriate food (fish) processing tools, equipment, instruments
and utensils and reports accordingly upon discovery of defect/s.
Lesson Number 1 Week: 1
The learner will be able to:
Learning Acquisition A.1Select tools, equipment, utensils and instruments according to food (fish)
Competencies processing method
Make Meaning The student will understand that:
MM1. Explain the defects in tools, equipment, utensils and instrument
Transfer The students in the long run will be able to independently use their
learning to:
T1. Follow procedures in reporting defective tools, equipment, utensils and
instruments

Learning Targets 1. I can select tools, equipment, utensils and instruments according to food (fish)
processing method.
2. I can explain the defects in tools, equipment, utensils and instrument.
3. I can follow procedures in reporting defective tools, equipment, utensils and
instruments.

Resources PICTURES
Needed: ACTUAL TOOLS
PRINTED LEARNING MATERIALS
(www.google.com).
Skills for a lifetime in TLE 8
FOOD (FISH) PROCESSING K to 12 – Technology and Livelihood Education
METHODOLOGY
Elements of the Day
LP
EXPLORE USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS
A.1Select tools, 1 ACTIVITY 1: Pre-Assessment Multiple Choice
equipment, Directions: Read the questions carefully and choose the best answer from
utensils and the options given. Write only the letter of your answer in your notebook.
instruments
according to food 1. Which of the following is not a measuring tool?
(fish) processing a. Weighing Scale b. Ladle c. Salinometer d. Refractometer
method 2. It is used to hold food and other raw materials.
a. Trays b. Chopping board c. Mixing bowls d. Strainer
 3. Which of the following is not a cutting tool?
a. Kitchen Scissors b. Slicer c. Peeler d. Knife
4. This equipment is used as a source of heat usually used for cooking.
a. Gas stove b. Pressure cooker c. Double boiler d. Vacuum pack machine
5. It is used to facilitate repetitive tasks in the preparation of food.
a. Blender b. Food processor c. Electric mixer d. Grinder

FIRM UP UTENSILS FOR CUTTING AND PREPARING AND COOKING

Acquisition
.1Select tools, The four-column chart shows the different types, characteristics, functions
equipment, and illustrations of the Basic Tools, Equipment, Utensils and Instrument used
utensils and in Food (Fish) Processing. The different photos are taken from the internet.
instruments
according to food ACTIVITY 1. IDENTIFICATION
(fish) processing Identify the following. Write your answer on the space provided for.
method ______________ 1. It is a device used to measure the strength of brine
solution. ______________ 2. It is a device used to Measures the sugar
content of sap and syrup. _______________3. It means to set or determine
the accuracy of the measuring device. _______________4. It is the cheapest
and most easily available sanitizer in the market. _______________5. It is
used in measuring the volume of liquid. ______________ 6. It is a device
used to measure liquid ingredient in small quantity. ______________ 7. It is
the type of water used in calibrating the refractometer. ______________ 8.
It is a device used to measure the temperature of fish/food.
______________ 9. It is a device used to measure the weight of fish / food.
______________10.How many drops of sap or syrup sample are needed in
testing the refractometer? ______________ 11. It is use for cutting or slicing
fish or meat; for scaling fish. ______________ 12. It is use for trimming of
fins of fish. ______________ 13. It is use for picking up or handling food.
______________ 14. It is where fish or meat are cut; ingredients are sliced
or minced ______________ 15. It is use in storing the salted products.

DEEPEN
. ACTIVITY 2

One-Minute-Paper Test
Discuss one of Possible Defects of Equipment, Tools/Devices Used in Food
Processing. The students will be given 1 minute to explain their answer.

TRANSFER
ACTIVITY 3
Demonstrate How to defrost refrigerator based on the standard procedure.
Note: Upon completion of this activity you will be graded according to the
following rubrics.
STEPS EXCELLENT (3) SATISFACTORY NEEDS
(2) IMPROVEMENT
(1)
Turn off the
freezing unit
Refill the ice cube
pan with warm
water not hot
 water, and place it
on the bottom
shelf of the
freezing unit
Keep the drip tray
in place to catch
the melting ice
Wash and refill the
ice cube tray
Wash the
refrigerator and
the drip pan. Never
try to speed up
defrosting by
prying off ice
When done, turn
the
refrigerator/freezer
on.
ASSESSMENT MATRIX
Acquisition Type: Multiple Choice
ASSESSMENT Format: Formative
Assessment criteria:
Make Meaning
Type: IDENTIFICATION
One-Minute-Paper Test
Format: Formative
Assessment Criteria:

Transfer
Type : Demonstration
Format: Formative
Criteria:
ASSIGNMENT
DAY 1 Advance study on calculation and mensuration.