Food pro-5
- 1. Technology and Livelihood Education Quarter 1 – Module 5: Food Processing (Exploratory Course) 7/8
- 2. TLE Food Processing – Grade 7/8 (Exploratory Course) Alternative Delivery Mode Quarter 1 – Module 5: Interpret a Layout Plan First Edition, 2020 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. 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 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: [email protected] 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
- 3. 7/8 Technology and Livelihood Education Quarter 1 – Module 5: FOOD PROCESSING (Exploratory Course)
- 4. ii 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: 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. Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners.
- 5. iii 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.
- 6. iv 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: 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! References This is a list of all sources used in developing this module.
- 7. 1 Lesson 5 INTERPRET A LAYOUT PLAN 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. What I Need to Know
- 8. 2 ___________ 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.
- 9. 3 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!
- 10. 4 What Is It # SIGN AND SYMBOL INTERPRETATION 1 Lecture area. It is an area where lessons take place. 2 Trimming area. A place where trimming and slicing is done. 3 Working area. An area where the preparation of food is done. 4 Processing area. It is where the processing and packaging takes place. 5 Storage area. It is where the finished products were stored ready for distribution. 6 Entrance. It refers to a door for one’s entry. 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.
- 11. 5 7 Toilet. A room for personal necessities. 8 Board. A surface where information is posted or written. 9 Sink. It is an area where food preparation is spent such as cleaning, cutting food, removing waste and dishwashing. 10 Working table. A table designed for a particular work.
- 12. 6 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 1 2 3 4
- 13. 7 5 ACTIVITY 1.3 WHO AM I? B. Direction: Match the following signs and symbols to their corresponding interpretations. ______ 1. board ______ 2. working table ______ 3. sink ______ 4. entrance ______ 5. trimming area 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 ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ __________________________________________________________________________ . a. It is an area where food preparation is spent such as cleaning, cutting food, removing waste and dishwashing. b. A place where trimming and slicing is done. 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.
- 14. 8 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. ______________ _________ 4. ____________ ___________ 5. ____________ ___________ 6. ______________ _________ 7. __________ __________ 8. ______________ _________ 9. ______________ _________ 10. ______________ _________ 11. _________________ _
- 15. 9 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.
- 16. 10 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? _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________
- 18. 12 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: [email protected] *[email protected]