Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OF ALAMINOS CITY
ALAMINOS CITY NATIONAL HIGH SCHOOL
Alaminos City, Pangasinan
ACTIVITY SHEET IN TECHNOLOGY AND LIVELIHOOD
EDUCATION (T.L.E.)
9 FOOD/FISH PROCESSING
(QUARTER III, WEEK 1)
MELC : Prepare to dispense ingredients
Inspect materials to confirm type, quality clearance, quantities and
identify any obvious contamination or non-conformance with workplace
requirements
K to 12 BEC CG: TLE_AFFP9-12NB-IIIa-e-1
Objectives:
1. identify materials and equipment in dispensing non-bulk ingredients.
Prepared by:
DIVINE GRACE R. VERZO/ EMIDA C. ARJONA
Teacher 1/ Teacher III, T.L.E. Department
Lesson Materials and Equipment/Devices for Dispensing
Non-Bulk Ingredients
1
Read the following concepts for you to gain better understanding on dispensing non-bulk ingredients.
A. Materials and Equipment/Devices for Dispensing Non- Bulk
Ingredients
Non – bulk ingredients refers to the different Food Additives used in Food (Fish) Processing.
They are intentionally added to food to achieve desired effects or characteristics during production or
processing.
To dispense non-bulk ingredients, there is a need to prepare the different standard measuring
devices/equipment to be used during the process.
The Three-Column Chart below shows the commonly used measuring devices, the types
functions and pictures. (Pictures were taken at OSF Food Processing Laboratory)
Measuring Devices Function Pictures/Illustrations
a. Weighing Scales It is used for measuring
1. Triple Beam Balance small quantities like spices,
preservatives
2. Analytical Balance It is used to weigh small
amount of mass.
3. Digital Weighing It is an electrically
weighing scale for food
Scale
like meat, fish, fruits etc.
4. Clock Type Weighing It is used for 1 to 12
kilograms of food and other
items.
b. Measuring Cups It is used to measure dry
1. Measuring Cups for ingredients such as flour,
Dry Ingredients sugar, salt and usually
available in 1, ½,
¼, and 1/8 measurement
2. Measuring Cups for It is used to measure liquid
liquid ingredients ingredients and usually
available in glass /or
plastic.
. Measuring Spoon It is used to measure small
amount of ingredients. It
usually available in 1tbsp;
½ tbsp.; 1 tsp; ¼ tsp; 1/8
tsp measurement
d. Set of Graduated It is usually used to
Cylinders measure volume of liquids
B. Inspection of Materials (Non-Bulk Ingredients/Additives)
The Administrative Order No. 88-A s. 1984 of the Department of Health can be the basis
for the inspection of materials (Non-Bulk ingredients). This is a regulatory guideline concerning
the use of Food Additives in all foodstuffs in the Philippines whether manufactured locally or
imported from other countries.
Under this Administrative Order, Non-bulk ingredients/Additives used for Food
Processing are classified into three groups:
Group I - Directly added to Food
Group II - Processing Aid
Group III - Flavoring Substances
Group I. Substances that are directly added to food and classified according to the following
functional categories:
Anticaking Agents, Antimicrobial agents Antioxidants, Antioxidant Synergists, Emulsifiers, Firming
Agents, Flavor Enhancers, Flour Treatment Agents, Dough Conditioners, Food Acidulant, Food Colors,
Humectants, Leavening Agent, Nutrient Supplements, Ph - Control Agents, Sequestrants, Stabilizers and
Thickeners, Surface Finishing Agents, Sweeteners: Non-Nutritive Sweeteners, Nutritive Sweeteners
Group II. Substances that are considered
Processing Aids, Antifoaming Agents, Clarifying Agents, Catalyst, Contact Freezing Agent,
Extraction/Carrier Solvents, Fat Crystal Modifier Filtration Aids, Flocculating Agents, Lubricants, Anti
Stick Agents and Molding Aids, Propellant and Packaging Cases, Enzyme Preparations
Group III. Flavoring Substances
Agar, Alginic, BHT, BHA, Carageenan,Disodium Edta, Diacetyl Tartaric Ester, Calcium, Disodium
Edta, Disodium Edta, Furcelleran, Gelatin, Mono and diglyceride, Polysorbate 60 and 65,80,
Propionates; Sodium Diacetate,Sodium and Potassium, Sulphite, Sulphur Dioxide
Ready to test your understanding?
Activity 1
Directions: Read and understand the statement below. Write True if the statement is correct and false if
not. Answer only on the provided answer sheet.
1. Non-bulk ingredients refers to the different food additives used in food/fish processing.
2. Group I in non-bulk ingredient refers to substances that are directly added to food.
3. The three categories of non-bulk ingredients are directly added to food, flavoring substances and
coloring aid.
4. The Administrative Order No. 88-A s.1985 is a regulatory guideline concerning the use of food
additives in all foodstuff manufactured whether locally or imported from other countries.
5. In dispensing non-bulk ingredients, standard measuring devices is needed.
Activity 2
Directions: Classify the given substances below whether they are belong in group 1, group 2 or group 3.
Answer only on the provided answer sheet.
Sequestrants Agar Clarifying Agents Molding Aids
Leavening Agents Humectants Sulphur Dioxide
Enzyme preparation Gelatin Food Coloring Emulsifiers
Group 1 Group II Group III
Activity 3
Directions: Ilustrations below are measuring devices use in preparing non-bulk ingredients. Identify
their names by writing the correct answer on your provided answer sheet.
1._____________________ 2.______________________ 3.____________________
4.______________________ 5.___________________ 6._______________________
Activity 4
Directions: Match the term in Column A with its correct definition in Column B. Use the provided
answer sheet for your answer.
Column A Column B
1. Analytical balance a. used in measuring small quantities like spices
2. Digital weighing scale b. used in measuring small amount of ingredients
3. Triple beam balance c. used in measuring volume of liquids
4. Graduated cylinder d. used in weighing small amount of mass
5. Measuring spoon e. an electric weighing scale for food
ANSWER SHEET
Name : Week/s:_ 1____
Section: Date : Score:
Learning Task:
1. Read and understand Lesson 1 materials and equipment for dispensing non-bulk
ingredients on your learner’s module.
2. Answer Activity 1 of your learner’s module. Write your answer on the answer sheet.
3. Answer Activity 2 of your learner’s module. Write your answer on the answer sheet.
4. Answer Activity 3 of your learner’s module. Write your answer on the answer sheet.
5. Answer Activity 4 of your learner’s module. Write your answer on the answer sheet.
Activity 1 (True or False)
1.
2.
3.
4.
5.
Activity 2 (Classification)
Group 1 Group II Group III
Activity 3 Activity 4
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6.
Republic of the Philippines
Department of Education
REGION 1 – ILOCOS REGION
SCHOOLS DIVISION OF ALAMINOS CITY
ALAMINOS CITY NATIONAL HIGH SCHOOL
ALAMINOS CITY, PANGASINAN
WEEKLY HOME LEARNING PLAN FOR TLE-9
Third Quarter, Week 1 March 22-26, 2021
Learning Area: TLE-9
Content Standard: The learner demonstrates understanding on dispensing non-bulk ingredients.
Performance Standards: the learner demonstrates independently the given method of dispensing non-bulk
ingredients.
DAY & TIME LEARNING COMPETENCIES LEARNING TASKS MODE OF
DELIVERY
G9 Maka-Diyos Inspect materials to confirm Learning Delivery Modality: Have the
Food/Fish type, quality clearance, Modular Distance Learning parent/guardian
Processing quantities and identify any Read Information Sheet of your hand-in the
obvious contamination or non- learning module.
(Wednesday outputs of the
confOrmance with workplace Answer Activity Sheet 1
1:00-3:00) requirements. learners to the
Answer Activity Sheet 2 teacher in
Answer Activity Sheet 3
school.
Answer Activity 4
Note: Answer ONLY on the
provided answer sheet.
