7/8

EXPLORATORY
(FOOD PROCESSING)

Department of Education • Republic of the Philippines

TLE 7/8- FOOD PROCESSING 1
WEEK 6
 Interpret a Layout Plan
Lesson 5 (TLE_AFFP9-12-12Id-Of-1)
(Week 6) Josephine A. Reyes
Writer

How to Use this Module?

Before starting the lesson, set aside other tasks that can disturb you while studying the
lessons. Read the simple instructions below to successfully enjoy the objectives of this module.
1. Follow carefully the directions/instructions given in every page of this module;
2. Note down important concepts and new learnings encountered on your notebook.
3. Perform all the provided activities in the module;
4. Document all the activities for evaluation.
5. Have fun and enjoy learning!

To the Parent/Guardian: You are the teacher’s partner in nurturing your child/ward’s
abilities. Your effort is very much appreciated. Kindly:

1. Assist your child/ward in all the activities that require the use of equipment, tools, and
utensils to avoid untoward incidents.
2. Observe precautionary measures and stay close when your child is using sharp objects
such as a knife and the like.
3. Supervise your child/ward as he/she finishes all the activities.
4. Fully support your child/ward’s undertakings to intensify learning new skills.

Specifically, this lesson will help you to:

1. explain the meanings of signs and symbols used in the lay-outing plan for fish/food
processing activity; and
2. interpret the layout plan for the fish/food processing area according to the standard
set.

Directions: Choose the letter of the correct answer.

1. This processing activity that involves pre-cooking of raw materials.
A. Preparation C. Receiving
B. Processing D. Storing
2. This activity involves the final heat treatment during processing.
A. Preparation C. Receiving

TLE 7/8- FOOD PROCESSING 2

WEEK 6
 B. Processing D. Storing
3. This activity involves segregating suitable from unsuitable raw materials.
A. Grading and sorting C. Preparation
B. Labeling D. Receiving
4. The purpose of this activity is to give the correct information about the product
A. Grading and sorting C. Preparation
B. Labeling D. Receiving
5. One purpose of this processing activity is to prolong the keeping quality of the finished
product.
A. Labeling C. Processing
B. Preparation D. Storing
6. How do you classify the inedible parts of the raw materials in production?
A. Spoilage C. Wastage
B. Reject D. Yield
7. The following are the wastage in fish processing except one.
A. Bones of fish C. Skin of fish
B. Seeds of vegetables D. Viscera or internal organs
8. Which of the following is a raw material?
A. Canned peas C. Fruits in jar
B. Carrots D. Pickled vegetables
9. How is a production input or cost of production computed?
A. By adding the expenses C. By adding all the wastage
B. By adding all the sales D. By adding the wastage, expenses, and sales
10. What does the red symbol signify?
A. Danger C. Obey
B. Go D. Stop

Alternative Response: Write True, if the statement is correct, and False if it is incorrect.
_____1. The total amount of raw materials and ingredients used in a recipe is called output.
_____2. To get the total amount of input, the unit of measurement must be converted into grams.
_____3. It is necessary to compute for the percentage yield to determine if the product is feasible
or not.
_____4. Daily production expenses must be listed down to determine the selling price of the
processed product.
_____5. A 30% mark-up will be added to the total amount of expenses to identify the selling price
of the product.

Lay-outing is the way the facilities are placed according to the plan. It must be arranged
in an orderly manner so that the raw materials and finished products are kept apart to prevent
cross-contamination. It should allow easy access to all equipment for easy cleaning and
maintenance as well as to manage food processing activities easily and systematically.

Food Processing Activities

TLE 7/8- FOOD PROCESSING 3

WEEK 6
 1. Receiving. This activity includes sorting and grading of raw materials according to size,
species, and quality. It also includes segregating suitable and unsuitable ones.
2. Preparation. This includes the preparatory steps such as washing, eviscerating, cutting,
brining, and pre-cooking the raw materials by steaming, blanching, or broiling.
3. Processing/sterilizing. The activity involves the final processing and complete
sterilization of the processed finished product.
4. Storing. Storage room is provided for storing finished products such as canned/bottled,
smoked, salted, pickled, and other processed products. Proper storage will also extend
the shelf-life of the product.
5. Packaging. This processing activity involves wrapping or enclosing food products in
bottles or in cans for the purpose of protecting and preserving the finished products.
6. Labeling. The purpose of this activity is to give the correct information about the product.

A. Common symbols used in lay-outing plan.

Gas Range Dining Table

Refrigerator Cabinet

Freezer Kitchen Sink

Fire
Door
Extinguisher

Toilet Hand basin

B. Safety
Meaning Shape and Color

TLE 7/8- FOOD PROCESSING 4

WEEK 6
 You must not.
Prohibition Do not do.
Stop.

Red means STOP

You must do.

Mandatory Carry out the action given
by the sign

Blue means OBEY

Caution
Warning
Risk of danger. Hazard
ahead
Yellow means risk or DANGER

The safe way.

Safety
Where to go in an
Conditions
emergency

Green means GO

The easy access to go out

Exit
in case of fire.

Who you got to call in case

Emergency Call
of case of emergency.

An easy access in giving

First Aid first aid in case of
emergency.

It is a must in a processing
No Smoking
plant.

TLE 7/8- FOOD PROCESSING 5

WEEK 6
C. Sample Layout

TLE 7/8- FOOD PROCESSING 6

WEEK 6
Activity 1: Draw the corresponding signs and symbols on the space provided.
Refrigerator Kitchen Sink Emergency Call

Freezer Hand Basin Door

No Smoking First Aid Fire Extinguisher

Activity 2: Draw your own ideal food processing layout. Use the appropriate signs and
symbols.

Please use separate sheet!

TLE 7/8- FOOD PROCESSING 7

WEEK 6
 The knowledge you know on how to interpret the meaning of signs and symbols is
important for safety communication. It conveys a message in words, pictorial images, or symbols
with various shapes, sizes, and colors. This helps us to identify each area in the workplace.

Directions: Choose the letter of the correct answer.

1. This processing activity that involves pre-cooking of raw materials.
A. Preparation C. Receiving
B. Processing D. Storing
2. This activity involves the final heat treatment during processing.
A. Preparation C. Receiving
B. Processing D. Storing
3. This activity involves segregating suitable from unsuitable raw materials.
A. Grading and sorting C. Preparation
B. Labeling D. Receiving
4. The purpose of this activity is to give the correct information about the product
A. Grading and sorting C. Preparation
B. Labeling D. Receiving
5. One purpose of this processing activity is to prolong the keeping quality of the finished
product.
A. Labeling C. Processing
B. Preparation D. Storing
6. How do you classify the inedible parts of the raw materials in production?
A. Spoilage C. Wastage
B. Reject D. Yield
7. The following are the wastage in fish processing except one.
A. Bones of fish C. Skin of fish
B. Seeds of vegetables D. Viscera or internal organs
8. Which of the following is a raw material?
A. Canned peas C. Fruits in jar
B. Carrots D. Pickled vegetables
9. How is a production input or cost of production computed?
A. By adding the expenses C. By adding all the wastage
B. By adding all the sales D. By adding the wastage, expenses, and sales
10. What does the red symbol signify?
A. Danger C. Obey
B. Go D. Stop

TLE 7/8- FOOD PROCESSING 8

WEEK 6
A. Directions: Draw a check () mark in YES, if the steps are competently exhibited,
and put an (X) in NO if otherwise.
Can you…. YES NO
1. Read and interpret the signs and symbols used in in lay outing plan
for fish processing activity?

2. Explain the meaning of signs and symbols used in lay outing plan for
fish processing activity?

3. Interpret layout plan for fish processing area according to standard

set?

B. Matching Type: Match Column A with Column B. Write your answer before the number.

Column A Column B
1. Receiving A. Information of the product
2. Preparation B. Sterilization
3. Processing C. Washing, eviscerating, and cutting
4. Storing D. Sorting and grading
5. Packaging E. Extending the shelf-life
F. Wrapping

How do signs and symbols in lay outing a plan make the processing plant safe and
systematic?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Team Leader: Angel Y. Perocho Jr.

Validator: Marites T. Asuncion
Illustrator: Katrina Joyce T. Asuncion

TLE 7/8- FOOD PROCESSING 9

WEEK 6