Republic of the Philippines

Department of Education
Region V
SCHOOLS DIVISION OF SORSOGON LAS No.
GUBAT NATIONAL HIGH SCHOOL
Gubat, Sorsogon 3

TLE – (Food (Fish) Processing) 7 & 8

I.

INTRODUCTORY CONCEPT

Daily, everyone is faced with the necessity for measurement of things in order to go
on with his daily humanly life. The need to survive keeps every individual to think how to
overcome all of these by recording, analyzing and eventually finding solutions to it. Fish
processing is one example of this, practitioners have to facetheir daily dose of data for
eventual solution in his best interest and personal gain. This learning material is intended
for fish processing learners to acquire the skill of dealing with these data.

II. LEARNING COMPETENCIES

LESSON 2: PERFORM MATHEMATICAL COMPUTATIONS

LO 1: Tabulate the recorded data relevant to production of processed food.
(TLE_AFFP9_12MC-0d-1)
1.1 Record weights and measurements of raw materials and ingredients.

Specific Objectives:
1. Determine the characteristics of a good record.
2. Record weights and measurements of raw materials and ingredients.
3. State the importance of recording weights and measurements of raw
materials and ingredients.

DATA RECORDING

The skill of recording data involves the documenting of individual pieces of

information gained upon observations in a variety of forms such as listing weights and other
measurements for future use.

1. Mass - is the amount of material an object has. The base unit of mass is gram (g).
For heavier mass, the unit used is the kilogram(kg).
2. Volume - is the amount of space something occupies. The unit used for measuring
the volume of liquid is the liter (L).
3. Measurements – act of determining a target’s size, length, weight, capacity, or
other aspect.

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4. Weights – a matter’s relative mass or the quantity.
5. Recordkeeping – or keeping of record is the act of preserving data and
information in some permanent form for future use.

WAYS TO RECORD

1. Through notes
2. Scene capture (picture or video clips)
3. Electronic devices used for record purposes i.e. spreadsheets

CHARACTERISTICS OF A GOOD RECORD

1. Records should have:

a. Content – a record should reflect the
exact information
b. Context – it is gathered for a purpose
and should fit to intended purpose
c. Meaning – It should be linked to other
records to which it is made

2. Authentic
data or information contents should fit to its intended purposes

3. Reliable
Records must be trusted to be full and accurate representation of the
transactions, activities or facts and can be relied upon in subsequent
activities

4. Integrity
record must be complete and unaltered

5. Usable
record must be retrievable and can be interpreted

NECESSARY RECORDING SKILLS

In recording we need the following skills:

1. Accuracy
- Accuracy refers to the closeness of a measurement to the accepted value
as expected for a specific physical quantity. It is expressed as either an
absolute or a relative error. Absolute error is the actual difference between
the measured value and the accepted value. Relative error is expressed as
a percentage and is often called percentage error.

2. Precision
- Precision is the agreement among several measurements that have been
made in the same way. In a measuring instrument the degree of precision

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 obtainable is called the tolerance of the device. Any figure listed for the
tolerance of an instrument indicates the limitations of the instrument.

3. Data Gathering Skills

- You can do this by examining a few samples from each box. This process is
called sampling and the defined set of that sample is called population.

a. When for example, a housewife buys a cavan of rice, she examines only
a handful of rice from the cavan to find out whether it is of good quality or
not.

The handful of rice is called the sample. The cavan of rice from which the
sample is taken is called population.

III. ACTIVITIES:

A. IDENTIFY THE CHARACTERISTICS

Direction: Determine the characteristics of good record below. Write your answer
on your answer sheet.

____________ 1. It is a characteristic that conforms to an original so as to reproduce

essential features of record.
____________ 2. The quality or state of being complete and undivided.

____________ 3. The parts of a discourse that surround a word or passage and can
throw a light on its meaning. It is one of the most important part of
recording.
____________ 4. Convenient and retrievable.
____________ 5. It is the principal substance that should contain the exact
information.

B. Make a Record. Identify and record the given materials, weights and measurements
in the situation below. Use the table provided as your guide.

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 . Yearly, every June schools of manamsi --- a
small anchovies-size sardinella species of fish comes
into season. Plentiful of supply flooded this year and
Mang Tomas decided to make money out of it. He
bought 10 banyeras of the fish and thought of dried
Manamsi in Santol as his product.

Accordingly, he procured 10 bags of 1000-

gram rock salt, 4 5-gallon containers of coconut
vinegar, 5 50-kilo bag ripened santol fruits, 2 kilos of
ginger, 2 kilos of black pepper, a bag of 1,000g
monosodium glutamate, 100 packs of assorted 20-100
grams sealable plastics and 50 pieces of 1-liter
resealable plastic jars. He also got himself delivered of
2 cylinders 11-kilogram liquefied petroleum gas from
the local gas distributor. With his 2 talyasi and baklad
he is on for his plan.

__________________
talyasi is a local cooking pan that can accommodate 10 – 30 kilos of food stuffs
baklad is a fairly messed weaved bamboo strips suspended with poles or elevated on the ground
used to sundry fish, fruits and other food stuffs

List down in the table below Mang Tomas materials and ingredients.

Items Weights and

(Materials and Quantity Measurements TOTAL
Ingredients) (kilo, gms)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

C. ESSAY
Direction: Answer the following questions. Your score will be based on the given
rubric.
Why is it necessary to record weights and measurements of raw
materials and ingredients? Cite 5 answers and use Activity B as
your sample problem.

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 Scoring Rubric
EXCELLENT SATISFACTORY GOOD SCORE
(5 points) (3 points) (1point)
Stated 4 or more valid Stated 2-3 valid Stated only 1 valid
reasons reasons reason
Completed the listed Missed 1-3 of the Missed 4-6 of the
ingredients and materials listed ingredients and listed ingredients
materials and materials
Total Score:

IV. ANSWER KEY

A.
1. Authentic
2. Integrity
3. Context
4. Usable
5. Content

B.
Items Weights and
(Materials and Quantity Measurements TOTAL
Ingredients) (kilo, gms)
500
1. manamsi 10 50-kilo banyeras
los
10 kilos
2. rock salt 10 1000-gram bags
20 gallons
3. coconut vinegar 4 5-gallon containers
250 kilos
4. santol 5 50-kilo bags
5. ginger 2 kilos 2 kilos 2 kilos
6. black pepper 2 kilos 2 kilos 2 kilos
7. monosodium
11000g-bag 1000g-bag 1 kilo
glutamate
100 packs
8. sealable 100 packs 100 packs
2 11-kilo 22 kilos
9. lpg 11-kilo cylinders
cylinders
50 1-liter 50 liters
10. resealable jar 1-liter pieces
pieces
2 units
11. talyasi 2 units 2 units
12. baklad 1 unit 1 unit 1 unit

1. REFERENCE:
 Bravo Ferdinand S., Food (Fish) Processing 7/8. Pp.11-27.
 https://www.google.com/url?deped.bataan.com/resources/9/
kto12fishprocessinglearningmodule.

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  ISO Standard-15849-Information and Documentation- Records Management.

Prepared by:

EMERALD DEAN F. MACAPAGAL

TLE, Teacher I

Quality Assured:

ISAGANI E. NAZARREA MARILYN J. ESTARES

T-III, TLE Department MT-I, TLE Department

FOR SMILE (LAS) QA ONLY

(THIS PAGE IS NOT INCLUDED IN PRINTING)

Gubat NHS_TLE_ AFF _ Grade 7/8 _Q1_SMILE-02

By EMERALD DEAN F. MACAPAGAL

TLE_AFFP9_12MC-0d-1

LESSON2: PERFORM MATHEMATICAL COMPUTATIONS

LO1: Tabulate the recorded data relevant to production of processed food.
1.2 Record weights and measurements of raw materials and ingredients.

Specific Objectives:
1. Identify weights and measurements of raw materials and ingredients.
2. Record weights and measurements of raw materials and ingredients.
3. State the importance of recording weights and measurements of raw
materials and ingredients.

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 Integration Table

IPCRF
Consideration Objective Placement at this learning material
number
ICT 2 None
HOTS 3 Activities A, B and C
Culture and belief 4 Activities A, B and C
Linguistic 4 Activities
Religion 4 None
Socio-economic 4 Activities A, B and C
This SMILE/LAS This teaching-learning modality caters to COVID-19
4
Pandemic requirement

Evaluated by:

ISAGANI E. NAZARREA
Teacher III

Evaluation Tool for the Learning Activity Sheets

SY 2021-2022

Name of Supervisor/Evaluator: ISAGANI E. NAZARREA

____________________________________________
Learning Area: TLE
____________________________________________
EMERALD DEAN F. MACAPAGAL (LAS 2)
Learning Activity Sheets by: _______________________________________________
Description: This instrument shall be utilized by quality assurance teams to ensure that the Learning Activity
Sheets developed in SDOs or schools follow the standards and apply the appropriate pedagogies for the
learning area.
Directions: Tick off (/) your answers when options are given; when there is none fill-out the spaces
with the needed information.
1. Where are Learning Activity Sheets developed?
___ division
___district
___clusters
___schools
___Others Please specify _________________
2. What format was followed for the Learning Activity Sheets?
___ format suggested by the region (RM 86 s. 2020)
___format suggested by the region but with some modifications
___format designed at the division level
___format designed at the district level
___format designed by the teachers

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 3. a. If any, what major modifications were made from the regional format?
 regional logo, mast color, regional marginal number system
b. What unique component was included?
 division and school seals, QA Page
c. What part was not included?
 regional logo, mast color
INSTRUCTIONAL DESIGN AND ORGANIZATION
Not
Indicator Evident Remarks
Evident
1. Learning objectives are anchored on the MELC/CG 
2. Learning objectives are appropriately sub-tasked for the lesson. 
3. The LAS provides an appropriate introduction on what learners are

expected to do and learn in the lesson.
4. The LAS provides an activity, task or complementary material that will

enhance the learner’s understanding of concepts.
5. Activities in the LAS are logically-sequenced and arranged from simple

to complex
6. The number of activities in the LAS are “just enough” and appropriate

to meet the individual learning needs of learners.
7. The LAS provides varied and interesting activities. 
8. Questions and tasks allow for development of higher order thinking

skills.
9. The directions for activities are simple and clear to guide learners or

home learning facilitators.
10. The LAS provided assessment strategies that are aligned with the

lesson objectives.
11. A rubric is provided for assessment strategies that require for it. 
12. Sources references, supplementary and complementary materials

including images and graphics) used in the LAS are cited.
LANGUAGE/CONTENT/FORMAT
Not
Indicator Evident Remarks
Evident
1. The LAS uses vocabulary that is within the learner’s level of

competence in the language used.
2. The length and structure of sentences are appropriate to the learners. 
3. The LAS is free from grammatical, factual and computational errors. 
4. LAS is free from violations of social content guidelines. 
5. The total number of pages of the LAS is sufficient to carry out the

intended lesson.
6. The ready-to-print LAS is properly encoded and laid-out according to

required specifications for the grade level.
7. The electronic LAS is formatted to be accessible and usable in any Not yet ready
electronic device i.e. computer, tablet, android phone etc. for this type
of service

How else can the LAS be improved? What are your suggestions/recommendations?

This learning activity sheet should encourage using the Internet (ICT facility) for further
learning. If author can find ways to contain the lines:
 Verify the tools, equipment, utensils names online.
 Find and list other tools, equipment, utensils online other than that discussed
above.

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Evaluated by:

ISAGANI E. NAZARREA
Teacher III