Grade Level Seven Quarter Fourth

Semester 2nd Semester Region III

Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

I. OBJECTIVES
A. Content The learner demonstrates understanding of uses and maintenance of food (fish)
Standards processing tools, equipment, instruments and utensils in food (fish) processing.
B. Performance The learner uses and maintain appropriate food (fish) processing tools, equipment,
Standards instruments and utensils and reports accordingly upon discovery of defect/s
C. Learning
Competencies/ TLE_AFFP9-12UT- 0a-1 LO 1. Select tools, equipment, utensils, and instruments
Code

D. Lesson At the end of the lesson, Learners are expected to:

Objective/s 1. identify specific tools, equipment, utensils, and instruments
according to food (fish) processing method and
2. Explain the importance of using tools and equipment in food
processing.
3. Illustrate the different types of tools and equipment used in food
processing.
1. Learning TLE_AFFP9-12UT- 0a-1 LO 1. Select tools, equipment, utensils, and instruments
Competencies/
Code
(1 Within
Curriculum)
II. CONTENT Lesson 1. Select Tools, Equipment, and Utensils and Instruments
III. LEARNING
RESOURCES
A. References K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Food (Fish) Processing Exploratory Course
1. Teacher’s Guide TLE module page 5-11
pages
2. Learner’s STUDENT LEARNING GUIDE IN TLE 7 (FOOD PROCESSING)
Materials pages
3. Textbook pages
4. Additional https://grade7.modyul.online/tle-7-food-processing/
Materials from
Learning
Resource (LR)
portal
B. Other Learning Other tools to be used:
Resources Gadgets: laptop and television

Materials: pictures, and chalk/marker

Time Allotment 5 minutes

IV. PROCEDURE Teacher’s Activity Student’s Activity
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

Preparatory
Activities

1. Daily Routine “Class please stand”

(The learners will stand.)

"Before we begin the lesson this

morning, let us seek the guidance of
Almighty God and enrich our minds in
order to fully understand the lesson this
morning." (The learners will stand.)

1.1 Prayer “Please lead the prayer.”

“Let's bow our heads and feel the
presence of our God. Dear God, please
guide us in our lesson. Help us to
understand and give us knowledge. Thank
you for everything. In Jesus name we
pray, Amen.”
“Amen”
“Alright, please remain standing for our
energizer, because I noticed that some
of you today are looking bit bored or (The Learners will participate in the
1.2 Energizer
sleepy.” Energizer dance)
(the teacher will present Alive, Alert,
Awake, Enthusiastic video song)

“Good morning, Class! Are you now all

1.3 Greetings energized by doing the energizer dance (The learners will greet Ma’am Jocelle)
in the video?”
“Good morning, Ma'am, Yes, we are
“It’s good to hear! Very good class.” Ma’am.”

“Before we begin to our discussion, I

would like to request everyone to (Students will arrange their chairs and
arrange your chairs properly and make pick up all the garbage they will see
sure there are no trashes around you and under their respective chairs)
after that you may take your seat.”

1.4 Checking of “Let’s check your attendance.”

Attendance
“President, may I know who are the
absent today?” (The President will stand and tell who
are the absent)
"Very good, no one is absent for today;
keep it up, class?”

“And for our discussion to go smoothly

1.5 Classroom we have classroom reminders to follow”
Management
REMINDERS DURING THE
DISCUSSION
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

(The learner will read and explain the

classroom reminders)
1. Come to class on time
2. Raise your hand before you
speak.
3. Listen when others are talking.
4. Use appropriate language in the (The learner will read the classroom
classroom. reminders)
5. No electronic devices.
6. Enjoy learning.
“Yes ma’am”
“Did you understand Class?”
Time Allotment 5 minutes
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

A. Reviewing
previous “Before we proceed to our new topic,
lesson or let me see if you still remember our (Learners are going to recall what was
presenting the previous topic.” previously discussed to them)
new lesson
(ELICIT) What did we discuss at our last (Student A will raise her hand and
meeting? answer the question)

“it’s all about the nail diseases and nail

disorder”
“Very good”

“Can you give the different types of nail (Student D will raise her hand and
disorder?” answer the question)

“The different types of nail disorder are

1. Blue nails
2. Bruised nails
3. Brittle nails
4. Eggshell nails
5. Furrows
6. Hangnails
7. Leconychia or white spot
8. . Pterygium
9. Onychatrophia
10. Onychauxis or hypertrophy
11. Onychophagy or bitten nail
12. Onychorrhexis or split or brittle
nails
“Okay that’s great” 13. Ridges
“Can you give the different types of nail 14. Treating cuts
diseases?”
(Student E will raise her hand and
answer the question)
“The nail diseases are:
1. Onychomycosis
2. Onychia
3. Onychocryptosis
4. Onychoptosis
5. Onycholysis
6. Onychogryphosis or claw nails
“Class, it seems that all of you
understood our lesson last meeting, very
good”

Time Allotment 5 minutes

 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

B. Establishing a
purpose for the “Now let’s have a game”
lesson
(ENGAGE)
PUZZLE GAME
Mechanics: This game is a jigsaw
puzzle. The goal is to complete the
picture by putting the pieces together.

“I will group you into 4 groups. All you

need to do is arrange a puzzle to form
the correct one. The first team to
complete the puzzle will get plus points
in the quiz at our next meeting.”

“Are you ready class?”

“Okay let’s begin”

“Yes ma’am!”

“The students will go to their perspective

team to complete the picture that they
gave them.”

Time Allotment 5 minutes

 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

C. Presenting “Class as you witnessed in our activity (Student B will raise her hand and
examples/insta what did you notice? What do you think answer the question)
nces of the is our lesson for today?”
new lesson “Ma'am, I observed that is all about the
(EXPLORE) tools, Equipment, and Utensils and
Instruments used in food processing”

“Okay very good it’s all about tools,

Equipment, and Utensils and
Instruments used in food processing”

“When do you hear the word food

processing, what comes to your mind?”
(Student C will raise her hand and
answer the question)

“When I hear the word food processing, I

think it involves preparing foods, altering
them into different forms like fruit
preserves, and using preservation and
“Very well said, all of your answer is packaging techniques.”
correct”

“What do you think is the purpose of

using tools and equipment in processing
food?” (Student C will raise her hand and
answer the question)

“Because it makes the cooking process

more efficient and safer. Without these
tools, cooking meals can be frustrating
and tiring. Make sure you invest in the
basic tools and equipment first,
“Thank you, very good it’s a nice idea”

Time Allotment 10 minutes

 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

D. Discussing “Our lesson for today is all about the

new concepts Select Tools, Equipment, and Utensils
and practicing and Instruments.”
new skills
(EXPLAIN)
“Have you ever tried cooking?

“Have you ever tried processing food in

your own way?” “Yes ma’am”

“Can you share your experience” (Student G will raise her hand and
answer the question)

"In elementary days, we tried salted and

sun-dried milkfish.”

“Thank you for sharing you’re your

ideas, I also experienced that when I
was elementary, that is a method of
preserving fish which is very popular in
the Philippines."

Before we start let us first define the

following terms:

1. Equipment – tools or any

supplies needed for a certain
purpose.
2. Tools – devices or implements
used for certain functions in
salting, curing, and smoking.
3. Utensils – tools used in the
kitchen particularly in salting,
curing, and smoking.
4. Salinity – pertains to the degree
of saltiness of the water.
5. Salting – application of salt to
the fish.
6. Smoking – application of smoke
to the fish using hot or cold
types of smoking.

7. Curing – application of salt,

spices, and other preservatives
to fish.
8. Dry Ingredients are those recipe
ingredients that are dry and
might need to be blended before
they are added to another kind of
mixture in the recipe.
9. Liquid ingredients are a
substance that flows freely but is
Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

of constant volume, having a

consistency like that of water or
oil.

“Now, let us proceed”

“Class can you please read the

definition of food Processing”
“Food Processing is the set of methods
and techniques used to transform raw
“Thank you”
ingredients into food for consumption.”
“Food processing involves transforming
raw ingredients into edible products
through various techniques like
washing, chopping, cooking,
pasteurizing, fermenting, drying,
freezing, canning, and packaging.

“What do you think is the importance of

food processing, anyone?”
(Student G will raise her hand and
answer the question)
“Food processing is important because it
ensures food safety, extends shelf life,
provides convenience, preserves
“Thank you, very good!”
nutrients, promotes innovation, and
Now let us proceed to the measuring
supports the global food supply chain.
tools”

Measuring tools are devices used in

cooking to take the amount of an
ingredient needed in preparing or
assembling a dish.

Here is a list of measuring tools:

1.Salinometer
2. Refractometer
3. Weighing scale
4. Liquid measuring cup
5. Measuring cups
6. Measuring spoons
“Why is it important to use
measuring tools in food
processing?”
(Student A will raise her hand and
answer the question)

“Measuring tools are vital in food

processing for precise ingredient
quantities, maintaining consistency,
Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

reducing foodborne illnesses, and

“Yes, very good. It is very important to preventing overuse or wastage of
use measuring tools in food processing expensive ingredients.”
to maintain the consistency of food.”

“Now let us proceed to the cutting tools,

please read”

“Cutting tools are essential in food

processing for slicing, dicing, chopping,
and dividing ingredients into smaller
pieces for various preparation tasks like
“These cutting tools help food cooking and plating.”
processors streamline food preparation
tasks, improve efficiency, and achieve
consistent results in the kitchen. The
choice of cutting tool depends on
factors such as the type of food being
prepared, the desired texture and
presentation, and the specific
requirements of the recipe.”

“Why is it important to use cutting tools

in food processing?”
(Student B will raise her hand and
answer the question)
“It makes the cooking process more
efficient and safer. Without these cutting
“Very well said, it is really essential to tools, cooking meals can be frustrating
having cutting tools when we are and tiring.”
preparing food, because without these it
can be tiring.”

“Now let us proceed to the other tools

that we need when we process some
foods.”

1. Cutting board
2. Basin
3. Food tong
4. Wooden ladle
5. Peeler
6. Grater
7. Earthen pots
8. Wooden salting vat or barrel

“These are some tools that are very

important when we are preparing foods;
they can help us make our processing
easier and faster.”
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

“Do you understand class?”

“Class, do you have questions,

clarifications about the lesson?” “Yes, ma’am”

“it seem you don’t have a question or “None, ma’am”

clarification regarding to our topic, let’s
now proceed to our group activity”
Time Allotment 15 minutes

Group activity 1: TOOL

SCAVEGER HUNT
Direction: Write the measuring,
cutting, and other tools that you can see POSSIBLE ANSWER:
E. Developing in the kitchen. 1.Salinometer
Mastery/
2. Refractometer
Finding “The objective of this scavenger hunt is 3. Weighing scale
practical to familiarize students with various 4. Liquid measuring cup
applications of tools and equipment commonly used in
5. Measuring cups
concepts and a kitchen when preparing process foods.
6. Measuring spoons
skills in daily Students will work in teams to locate
and identify as many items as possible 7. Cutting board
living/Making
within a kitchen area. 8. Basin
generalizations
9. Food tong
and
“I will group you into 4, all you need to 10. Wooden ladle
abstractions
do is find the tools that we mentioned in 11. Peeler
about the
our discussion. 12. Grater
lesson
13. Earthen pots
(ELABORAT “Understand class?” 14. Wooden salting vat or barrel
E) “Very good, now let’s begin”

(The teacher will present the kitchen

area picture, where the students find the
tools.)
Time Allotment 10 minutes
“Now that you have thoroughly comprehended our lecture, we will conduct your
F. Evaluating first quiz, so get 1 full sheet of paper and answer the following questions in 10
learning minutes.”
(EVALUATE)
Direction: What Utensils am I? Identify the specific tools, equipment, utensils, and
instruments. Pick the correct answer or word from the Word Pool and write it in
your answer sheet.

_______1. It is used for measuring liquid ingredients.

_______2. It is used for measuring dry ingredients of large quantity/capacity.
_______3. It is used for measuring a small amount of solid and liquid ingredients.
_______4. It is used for cutting purposes like fins of fish.
_______5. It is used in preparing brine and other curing mixtures.
_______6. It is used for lifting hot objects/food.
_______7. It used in removing the skin of fruits and vegetables.
_______8. It used for grating cheese.
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

_______9. It is a container where the salted fish is placed or fermented.

_______10. It is used for cutting fish and other ingredients.

Answer key:
1. Liquid measuring cup
2. Measuring cups
3. Measuring spoons
4. Scissors/shears
5. Basin
6. Food tong
7. Peeler
8. Grater
9. Wooden salting vat or barrel
10. Cutting implements

Time Allotment 2 minutes

ASSIGNMENT:
Instruction: Draw one tool. Why do
you think it is the most vital tool when
you are processing food? Explain. Students copying their assignment.

“And this is to submit next meeting”

“Are we Clear?
G. Additional
“Yes Ma’am”
activities for
application or Closing Prayer
remediation
(EXTEND) Thank you, Lord, for all the blessings
and knowledge you with us today and
for every day, Amen.

“Amen.”
“Goodbye class, thank you for your
active participation for today’s
discussion. God bless and keep safe
everyone.”
“Goodbye, Ma’am”

Time
Allotment
V. REMARKS
A. No. of learners
who earned 80% in
the evaluation
B. No. of students who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lessons work? No. of
learners who caught
up with the lesson.
D. No. of learners
 Grade Level Seven Quarter Fourth
Semester 2nd Semester Region III
Learning Area TLE 7 Teaching Date April 1, 2024 (8:30 am-5:30 pm)

who continue to
require remediation.
E. Which of my
teaching strategies
worked well? Why
did these work?
F. What difficulties
did I encounter
which my principal
or supervisor can
help me solve?
G. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?
COMMENTS AND
SUGGESTIONS

JOCELLE B. FRIOLO MARILENE T. MAMACLAY

Student Teacher-NEUST Cooperating Teacher/ TLE Master Teacher 1

Checked and verified by:

AILEEN A. FELEO MARY JANE V. IPURONG, Ph.D.

TLE Head Teacher III Principal IV