Pedro Guevara Memorial National High School

Sta. Cruz Laguna

Lesson Plan in TLE 7 (Food Processing)

Date: June 7,2023 Time: 10:00-11:00

Grade/Section: 7-Carnation Bldg. /Rm: 3NB 3

Content Standard Performance Standard Most Essential Learning

Competency

The learner demonstrates
understanding of basic
measurements and calculation.
The learner performs basic
measurements and calculation
that relate with weight and
measurements.
LO 1. Tabulate the recorded data
relevant to production of processed
food
1.1. Record weights and
measurements of raw materials
and ingredients
TLE_AFFP9-12MC-0d-1

I. Objectives:
At the end of the lesson, the students should be able to:
1. identify the tools in measuring dry and liquid ingredients;
2. demonstrate on how to measure ingredients accurately;
3. appreciate the importance of measuring accurately in food processing and in our daily living.
II. Subject Matter:
MEASURING INGREDIENTS ACCURATELY
A. Topic: 1.1. Record weights and measurements of raw materials and ingredients
B. Reference: K to 12 BEC Learning Module in Food Processing, pp. 15-16
lrdm.gov.ph Internet
C. Instructional Materials: lap top, power point presentation, actual materials ,tools, ingredients
III. Procedure:
A. Preliminary Activities:
1. Daily routine
a. Prayer
b. Greeting
c. Checking of attendance
d. Review of the past lesson
What are the dry and liquid in food processing?

2. Motivation

LET’S SPELL IT AND COUNT IT!

Use the letter-clues provided and perform some basics mathematical operations. (Across Curriculum)
For each answer to the math equation ,they must be looked up on the Alphabet with designation letters to supply the
missing letters to complete the word being defined in each item. (LITERECY and NUMERACY )

A B C D E F G H I J

1 2 3 4 5 6 7 8 9 10
 K L M N O P Q R S T

11 12 13 14 15 16 17 18 19 20

U V W X Y Z

21 22 23 24 25 26

1. ________is a process of determining how large or small a physical quantity is as compared to a basic
reference quantity of the same kind.

M 1)_____| A 2)____ U 3)______ E M E 4)____ T

1) 2+3 = ____ 3) 9x2= _____
2) 30-11= ____ 4) 28 / 2=____

2. ________the things that are used to make something, especially all the different foods you use when you
are cooking a particular dish.

I 1)____ G R 2)____ D 3)____ E N 4)____ S

1) 7+ 7=____ 3) 3x3= ____
2) 12 -7= ____ 4) 100 ÷ 5= ____

Pre- test
Direction: TRUE OR FALSE: Write GLOBE if the statement is correct and SMART if the statement
is wrong.
1. Use measuring spoon in measuring small amount of dry ingredients like salt or pepper.
2. Sifting is not necessary before measuring flour.
3. In measuring sugar, fill the cup overflowing then level with spatula.
4. Lift the measuring glass when measuring liquid ingredients.
5. Use spatula or straight-edge of the knife to level off the measurement.

B. Lesson Proper

1. Activity
The students will be group into three and they will discuss or perform the following using their gadgets: They may
present it in any style they prefer.
Group 1 – Tools in measuring ingredients
Group 2 – Steps on how to measure dry ingredients accurately
Group 3 – Steps on how to measure liquid ingredients accurately
Group 4 – Importance of measuring accurately in food processing and in our daily living.
2. Analysis

Each group will present their output in 2-3 minutes. They will be graded using the following criteria:
Content----------10
Cooperation-----5
Creativity--------5
TOTAL 20 Points

3. Abstraction (Finding Practical Applications of Concepts/Making

 Generalizations
The teacher will demonstrate and discuss the appropriate tools and proper way on how to measure dry and
liquid ingredients accurately. The teacher will let the students observe and learn.

Questions to be asked:
1. Can you name other alternative ways to measure ingredients?
2. How can you apply the knowledge you’ve learned from our topic to your daily lives? In what way?
4. Application
Two (2) or more students will re-demonstrate on how to measure ingredients.
IV. Assessment:
The students will choose among the two (2) types of test which will they prefer to answer.
I. Direction: TRUE OR FALSE: Write SMART if the statement is correct and GLOBE if the statement is wrong.
1. Use measuring spoon in measuring small amount of dry ingredients like salt or pepper.
2. Sifting is not necessary before measuring flour.
3. In measuring sugar, fill the cup overflowing then level with spatula.
4. Lift the measuring glass when measuring liquid ingredients.
5. Use spatula or straight-edge of the knife to level off the measurement.

Answer:
1. SMART
2. GLOBE
3. SMART
4. GLOBE
5. SMART

II. Direction: Match the picture in column A with B. Write the letter of the correct answer.

Column A Column B
1. A. Measuring cup

2.
B. Measuring glass

3.
C. Measuring spoon

4.

D. Spatula

5.

E. Sifter

Answer Key
1. C
2. E
3. A
4. B
5. D

V. Assignment
A. Advanced Assignment
1. What isPPE?
2. When do we use PPE?
Reference: TLE- Grade 7 Food Processing pages 18-19
B. Follow- up Activity
a. The students will take a picture or video of their performance in measuring ingredients at home with
the help of a family member/ guardian. The pictures or video will be submitted through
E-mail or messenger.
Scoring Rubrics:
Score Criteria

5 Prepared and checked the facilities and all the materials before using,
10 Demonstrated all the steps of measuring ingredients correctly.
5 Submitted clear and visible picture/ video within the rating period.(4nd quarter)

4 Prepared and checked the facilities and some of the materials before using.
9 Demonstrated all the steps of measuring ingredients but some steps were incorrectly done.
4 Submitted picture/ video within the rating period but not clear and visible.

3 Just used the facilities and the materials without checking.

8 Demonstrated some of the steps correctly but some steps were not done.
3 Submitted picture/ video beyond the rating period.
20 Perfect Score

VI. Remarks
A. No. of learners reached the mastery level ___________________________ _ ____
B. No. of learners need remediation __________________

Prepared by:

MARITES B. MERCADO
Master Teacher II
Checked/Observed by:

FERDINAND D. NEQUINTO
HT-VI, TLE Department

REYNALDO D. VILLALUZ, Ed.D

Principal IV