7/8

TLE-AFA (Food/Fish Processing)

ctivity Sheet Quarter 0 – MELC 2
Calibrating Tools, Equipment,
Utensils and Instruments

REGION VI – WESTERN VISAYAS

TLE 7/8 – AFA (Food/Fish Processing)
Activity Sheet No. 3
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

This TLE 7/8 – AFA (Food/Fish Processing) Learning Activity Sheet

is developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or
mechanical without written permission from the DepEd Regional Office 6 –
Western Visayas.

Development Team of TLE 7/8 – AFA (Food/Fish Processing)

Activity Sheet
Writer: Marivic D. Dingcong
Editors: Esther M. Tanate Reynaldo P. Evangelio
Layout Artist: Jarrett Irvin C. Gayosa
Schools Division Quality Assurance Team:
Mylene D. Lopez
Reynaldo P. Evangelio
Jarrett Irvin C. Gayosa
Helen Grace S. Poderoso
Division of Himamaylan City Management Team:
Reynaldo G. Gico
Bernie L. Libo-on
Grace T. Nicavera
Reynaldo P. Evangelio
Mylene D. Lopez
Regional Management Team
Ma. Gemma M. Ledesma
Josilyn S. Solana
Elena P. Gonzaga
Donald T. Genine
Roland B. Jamora
Leo Tomulto
April C. Velez
Introductory Message

Welcome to TLE 7/8 – AFA (Food/Fish Processing)!

The TLE 7/8 – AFA (Food/Fish Processing) Learning Activity Sheet

is a product of the collaborative efforts of the Schools Division of Himamaylan
City and DepEd Regional Office VI - Western Visayas through the Curriculum
and Learning Management Division (CLMD). This is developed to guide the
learning facilitators (teachers, parents and responsible adults) in helping the
learners meet the standards set by the K to 12 Basic Education Curriculum.

The TLE 7/8 – AFA (Food/Fish Processing) Learning Activity Sheet

is self-directed instructional materials aimed to guide the learners in
accomplishing activities at their own pace and time using the contextualized
resources in the community. This will also assist the learners in acquiring the
lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The TLE 7/8 – AFA (Food/Fish Processing) Activity Sheet will help
you facilitate the leaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with the
references/links to ease the independent learning.

For the learner:

The TLE 7/8 – AFA (Food/Fish Processing) Activity Sheet is

developed to help you continue learning even if you are not in school. This
learning material provides you with meaningful and engaging activities for
independent learning. Being an active learner, carefully read and understand
the instructions then perform the activities and answer the assessments. This
will be returned to your facilitator on the agreed schedule.
 Quarter 0, Week 3

Learning Activity Sheets No. 3

Name of Learner: ________________________ Grade and Section: ________________

Date: ______________

TLE 7/8 – AFA (FOOD/FISH PROCESSING) ACTIVITY SHEET

Calibrating Tools, Equipment, Utensils and Instruments

I. Learning Competency with Code

Use tools, equipment instruments and utensils by following the

standard procedures TLE_AFFP9-12 UT-0b-2

• Calibrate tools, equipment, utensils and instruments.

• Follow procedures in sanitizing tools, equipment, utensils and
instruments.

II. Background Information for Learners

Calibration of a measuring instrument is a process of checking the

instrument’s performance or accuracy against an internationally accepted
standard. Instruments must be calibrated so that they provide a correct or
accurate measurement. For example, if the salinity of a brine solution,
measured by a calibrated salinometer here in the Philippines, gives a reading of
2%, even if this brine solution was measured elsewhere in the world, the
measurement will also be 2%. Calibration of the measuring instrument used in
food processing is important to improve product quality and consistency
especially in bulk or large-scale food production.

Like calibrating, sanitizing of tools, equipment, utensils and instruments

used in food processing is also important. Cleaning removes dirt, dust and
debris on surfaces by scrubbing, washing with soap and rinsing with clean
water. But invisible germs may still be present even after cleaning. Sanitizing or
disinfecting gets rid or lowers the number of micro-organisms on tools,
equipment, utensils or instruments or on any surfaces where food comes in
contact with.

Detergent solution can be used to clean all tools and utensils, food
processing tables and surfaces. For sanitizing, chlorine is the cheapest and most
readily available sanitizer in the market. Food processing tools and utensils can
be sanitized using 150-200 ppm concentration of chlorinated water. Chlorine
can also be use to sanitize equipment used in food processing.

III. Accompanying DepEd Textbook and Educational Sites

K-12 TLE AFA-Food (Fish) Processing Learning Module, pp. 32-34

 IV. Activity Proper

Directions / Instructions:

Carefully read the instructions for each activity and you seek the
assistance of your parent/guardian or learning facilitator at home in doing the
activities. Observe proper care and safety in doing the activities.
1. Exercises / Activities

Activity No. 1
Calibrating Measuring Devices and Instruments

Direction: Select the measuring device/s or instrument/s that is/are

available in your home and follow the calibration procedure.

1. Procedure in Calibrating

a. Weighing Scale
 To check the accuracy weighing scale, see to it that the hand is
pointed at zero if the weighing scale is empty.
b. Salinometer
 Prepare a 2% brine solution by adding 2 grams of salt in 100 ml
of water or 20 grams of salt in 1 liter of water.
 Check the accuracy by checking if the salinometer records the
reading correctly.
c. Refractometer
 Place a drop of water (preferably distilled) in the dark circular or
rectangular area and close the cover. A shadow or dark area is
visible on the scale inside the eyepiece.
 Turn the calibration screw until the shadow falls on the zero
mark. Open the refractometer cover and dry the cover and glass
prism using soft tissue paper or a cotton cloth.
d. Thermometer
 Check the accuracy by dipping it in warn food to see if the
mercury rises to desired temperature.

Assess your performance by checking honestly your rating based on the rubrics
below:

Rating
Criteria
5 4 3 2 1
1. Thorough review of the procedure in calibrating measuring
device.
2. Accuracy in checking and calibrating the device.
3. Observance of proper care and safety during calibration.
4. Cleaning of equipment after calibration.
 Activity No. 2
Cleaning and Sanitizing Equipment and Instruments

Direction: In your kitchen at home, check your available food processing tools,
equipment, utensils and instruments. Clean and sanitize them by preparing the
materials needed as you follow the step by step procedure below. Record the tools,
equipment, utensils and instruments you have cleaned and sanitized by completing the
table that follows.
A. Materials needed for Cleaning:

 Tools, equipment, utensils and instruments available at home

 Any soap or detergent solution
Procedures for Cleaning:
1. Wash the equipment / instruments with soap.
2. Rinse with clean water.
3. Dry thoroughly.

B. Materials needed for Sanitizing:

 Cleaned tools, equipment, utensils and instruments available at home

 Sanitizing solution

Procedures for Sanitizing:

1. Prepare the needed sanitizing solution. Refer to Table 1 for materials and time
requirement for sanitizing.
2. Sanitize tools, equipment, or utensils by dipping or soaking in a sanitizing solution
for a recommended length of time.
3. Remove from the sanitizing solution. Rinse with clean water.
4. Dry thoroughly (air dry).
5. Pack and keep in a clean cabinet.

Table 1. Sanitizing Solutions for Different Materials/Area

Area / Materials to be Volume of Volume of Time (Minutes)
Sanitized Water Chlorine
Hand Dip 5 gallons 10.8 ml 2-5
Equipment 5 gallons 54 ml 2-5
Floor 5 gallons 125 ml 20
For food processing: Washing 5 gallons 27 ml 2-5
of vegetables and poultry
Assess your performance by checking honestly your rating based on the rubrics
below:
Rating
Criteria
5 4 3 2 1
1. Thorough review of the procedure in cleaning and sanitizing
procedure.
2. Accuracy in cleaning and sanitizing the materials/area.
3. Observance of proper care and safety during cleaning and
sanitizing.
4. Packing/storing/keeping after cleaning and sanitizing.

Activity 3

Direction: List down all the tools, equipment, utensils and instruments or areas that
you have calibrated or cleaned, sanitized and packed/stored by completing the table
below. A sample is done for you. Answer the questions that follow.

Area / Materials Calibrated Cleaned Sanitized Packed/Stored

Chopping Board   

Answer these:

1. What are the things that are removed by cleaning tools, equipment,
utensils and instruments?
2. How long will you leave the sanitizer on the floor when you are sanitizing
it?
3. In sanitizing equipment, how much chlorine will you need in 5 gallons of
water?
4. You have prepared 1 gram of salt to be added to 100ml of water and you
want to check the accuracy of the salinometer that you have calibrated.
What reading will the salinometer give?
5. In calibrating refractometer, how much distilled water will you use?
V. Reflection:

Complete the sentences below. Write your answers in a separate sheet of paper.

1. Calibration is defined as ________________________________________________

______________________________________________________________________
______________________________________________________________________.
2. It is important Calibrating measuring instruments used in food processing
because _______________________________________________________________
________________________________________________________________________
_______________________________________________________________________.

3. Cleaning tools, equipment, utensils and instruments is done in order to

________________________________________________________________________
_______________________________________________________________________.

4. Sanitizing tools, equipment, utensils and instruments is important

because _______________________________________________________________
_______________________________________________________________________
_______________________________________________________________________.

VI. Answer Key

5. one drop
4. 1%
3. 54 ml
2. 20 minutes
1. dust, dirt, debris
Activity 1