7/8

Technology and
Livelihood Education
Quarter 1 – Module 5:
Food Processing
(Exploratory Course)
TLE Food Processing – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 5: Interpret a Layout Plan
First Edition, 2020

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any work of the Government of the Philippines. However, prior approval of the
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things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Pilar C. Nasibog
Editors: Jeryll Jean L. Salunayan, Mary Ann D. Calaque
Lorena L. Villarin
Reviewers: Amalia C. Caballes
Sally A. Palomo
Illustrator: Jay M. Allora
Layout Artist: Guinevier T. Alloso
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS In Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS In Charge of LRMS
Gregorio O. Ruales ADM Coordinator
Printed in the Philippines by ________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/(083) 2281893
E-mail Address: region12@deped.gov.ph
 7/8

Technology and
Livelihood
Education
Quarter 1 – Module 5:
FOOD PROCESSING
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the Food Processing Grade 7/8 Exploratory Course Alternative Delivery
Mode (ADM) Module.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in
helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Food Processing for Grade 7/8 Alternative Delivery Mode (ADM)
Module.

The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you

link
the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the
lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be

given
to you to enrich your knowledge or skill of
the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in

the
module.

At the end of this module you will also find:

References This is a list of all sources used in

developing
this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 Lesson
INTERPRET A LAYOUT
5 PLAN

What I Need to Know

Hello students, how are you doing? In the previous module, you have learned that
foods have shelf lives or span of time to spoil. You have also learned how to
estimate
and calculate ingredients for processed foods.

In this module, you will independently learn how to interpret lay out plan for fish
processing by understanding the signs and symbols used.

After going through this module, you are expected to:

 Explain the meanings of signs and symbols used in lay outing plan for fish
processing activity.
 Interpret lay out plan for fish processing area according to standard set
(TLE_AFFP7-8ID-Of-1).

What I Know

Let us find out how well you know in interpreting lay out plan for fish processing
and
symbols used.

Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.

___________ 1. Storage area is part of the food processing layout where lessons
take
place.
___________ 2. Trimming area is a place where trimming and slicing is done.
___________ 3. Processing area is where the finished products were stored ready for
distribution.

___________ 4. Board is a surface where information is posted or written.

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___________ 5. Toilet is a room for personal necessities.

___________ 6. Entrance refers to a door for one’s entry.

___________ 7. Working area an area where the preparation of food is done.

___________ 8. Lecture area is where the processing and packaging takes place.

___________ 9. Processing area is an area where lessons take place.

___________10.Sink is an area where food preparation is spent such as cleaning,

cutting food, removing waste and dishwashing.

___________11.Fish processing refers to processing of fish and other fishery

products
through different inter-related processes like salting, smoking,
curing,
pickling and drying.

___________12.Signs are marks with meanings and are used in replacement to words
representing an idea.

___________13.Room Plan refers to the best physical arrangement of all fixtures to

maximize space use.

___________14.Food processing refers to variety of operations by which raw

materials are made suitable for consumptions, cooking or storage.

___________15.Symbols are objects that represent something.

What’s In

It is pretty sure that you are already familiar with the standards in food
processing
through correct estimation and calculation. You are aware that measurement is
essential in preserving foods for a longer shelf life and good food quality. You
have
broadened your learning by independently estimating and computing the ingredients
and raw materials.

Are you personally doing proper estimation and calculation in food preparation? Now
that you know it is best to use measurement for consistency and better food quality
product, you must.

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 What’s New

How are you doing with our lesson? Your skill in estimation and calculation will be
of great help to our next lesson as you are required to explain meanings of signs
and
symbols in interpreting layout plan for food processing area.

Directions: You are to make a sketch of your own food processing room. Draw simple
symbols and write its function with corresponding names beside each symbol. For
example, square for a working table, rectangle for a sink and so on.

Activity 1.1 SKETCH ME!

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 What Is It

Signs and Symbols

Here are the things you should know about signs and symbols.

Do you know that signs and symbols have meanings? They help us easily
understand and follow instructions. We use signs and symbols on the roads, in
schools, and in parks. Interpreting these signs and symbols is also a skill.

In food processing, there are also signs and symbols used. These are necessary in
making a comprehensive layout plan for food processing area.

# SIGN AND SYMBOL INTERPRETATION

Lecture area. It is an area where
lessons take place.
1

Trimming area. A place where

trimming and slicing is done.
2

Working area. An area where the

preparation of food is done.
3

Processing area. It is where the

processing and packaging takes
4
place.

Storage area. It is where the

finished products were stored
5
ready for distribution.

Entrance. It refers to a door for

6
one’s entry.

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 Toilet. A room for personal
necessities.
7

Board. A surface where

information is posted or written.
8

Sink. It is an area where food

preparation is spent such as
cleaning, cutting food, removing
waste and dishwashing.
9

Working table. A table designed

for a particular work.
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 TERMS AND DEFINITIONS
Signs are marks with meanings and are used in replacement to words representing
an idea.

Symbols are objects that represent something.

Layout plan is the output of the decided best physical arrangement of all resources
that consumes space, within a facility.

Food processing refers to variety of operations by which raw materials are made
suitable for consumptions, cooking or storage.

Fish processing refers to processing of fish and other fishery products through
different inter-related processes like salting, smoking, curing, pickling and
drying.

What’s More

ACTIVITY 1.2 WHAT AM I?

A. Direction: Identify and interpret the following signs and symbols. Write the
meanings on the right column.

# SIGN AND SYMBOL INTERPRETATION

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 5

ACTIVITY 1.3 WHO AM I?

B. Direction: Match the following signs and symbols to their corresponding

interpretations.

______ 1. board a. It is an area where food preparation is spent

______ 2. working table such as cleaning, cutting food, removing
______ 3. sink waste and dishwashing.
______ 4. entrance b. A place where trimming and slicing is done.
______ 5. trimming area c. A surface where information is posted or
written.
d. It refers to a door for one’s entry.
e. A table designed for a particular work.

What I Have Learned

ACTIVITY 1.4 WRAP IT UP!

Way to go! You are almost done. If you are ready, you may proceed summarizing the
lesson by completing the open-ended sentences. If not, you may go back and review.

1. Signs and symbols are important because

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________
__________________________________________________________________________
.

2. Layout plan for food processing is needed to

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________
__________________________________________________________________________
.

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 What I Can Do

Heads up because you are doing great! Let us see if you can do this activity on
your
own.

ACTIVITY 1.5 LABEL ME!

Fill in the parts of the fish processing room. Choose your answer from the given
parts
in the box.

Lecture Area Trimming Area Working Area

Entrance Working Table Sink
Toilet Board Storage Area
Processing Area

1. ______________
2. _________________
_________
_
3. ______________ 11. _________________
_________ _

10.
______________

_________

4. ____________
___________ 9.
______________

_________

5. ____________
___________ 8.
______________

_________
7. __________
6. ______________ __________
_________

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 Assessment

Cheer up! Be ready to take the test. Let us check how well have you learned in
interpreting signs and symbols used in a food processing area layout plan.

Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
_________ 1. Signs are marks with meanings and are used in replacement to words
representing an idea.
_________ 2. Lecture area is where the processing and packaging takes place.
_________ 3. Symbols are objects that represent something.

_________ 4. Processing area is where the finished products were stored ready for
distribution.

_________ 5. Sink is an area where food preparation is spent such as cleaning,

cutting food, removing waste and dishwashing.

_________ 6. Toilet is a room for personal necessities.

_________ 7. Entrance refers to a door for one’s entry.

_________ 8. Working area an area where the preparation is done.

_________ 9. Food processing refers to variety of operations by which raw materials

are made suitable for consumptions, cooking or storage.

_________10. Storage area is part of the food processing layout where lessons take
place.
_________11. Room plan calls for deciding on the best physical arrangement of all
resources that need space within a facility.

_________12. Fish processing refers to processing of fish and other fishery

products
through different inter-related processes like salting, smoking,
curing,
pickling and drying.

________ 13. Trimming area is a place where trimming and slicing is done.

________ 14. Board is a surface where information is posted or written.

________ 15. Working area an area where the preparation is done.

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 Additional Activities

Congratulations! You made it! You have learned the importance of interpreting
signs and symbols in a food processing area layout plan. Now, put into writing your
realizations and insights gained from this module.

1. Why is interpreting signs and symbols important?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

2. What part of the lesson did you find interesting and useful to your
everyday lives?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

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WHAT I KNOW WHAT’S NEW WHAT’S MORE
ASSESSMENT
NO.
ACTIVITY 1.1 ACTIVITY 1.2 ACTIVITY 1.3 ACTIVITY 1.4 ACTIVITY
1.5 ACTIVITY 1.6
It is where the
finished
varied Processing
1. FALSE products were C
FALSE
answers Area
stored ready
for distribution.
It is where the
processing and varied
2. TRUE E Sink
TRUE
packaging answers
takes place.
An area where
Working
3. FALSE the preparation A
Area
is done.
A room for
Lecture
4. TRUE personal D
FALSE
Area
necessities.
It is an area
5. TRUE where lessons B Board
TRUE
take place.
6. TRUE Entrance
TRUE
Trimming
7. TRUE
FALSE
Area
Storage
8. FALSE
FALSE
Area
9 FALSE Toilet
FALSE
Working
10. TRUE
TRUE
Table
11. TRUE
FALSE
12. TRUE
TRUE
13. FALSE
TRUE
14. TRUE
TRUE
15. TRUE
TRUE
Answer Key
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph *blr.lrpd@deped.gov.ph

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