TLE

Quarter 1 – Week 2
Using Tools, Equipment, Instruments
and Utensils by Following Standard
Procedures
TLE – Grade 8
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 2: Using Tools, Equipment, Instruments and Utensils
by Following Standard Procedures
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 exemplar 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.

Development and Quality Assurance Teams

Writers: Mark Euseven T. Adobo and Jayrose B. Arpilleda

Illustrator: Jonalyn C. Tagalog
Layout Artist: Lodivico C. Sandig
Language Editor: Mercy L. Lebrilla
Content Evaluator: Lilibeth P. Villaluz
Layout Evaluator: Jay R. Tinambacan
Management Team: Felisa B. Batistil
Marizel J. Villaluz

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Rationale

Project PPE (Portfolio Predicated on Exemplar) is a backup contingency response of

the Schools Division of Surigao del Sur for learning delivery and learning resource which
parallel to the on-going endeavors of the higher offices in the Department. It is the
utilization of a lesson exemplar that is streamlined in a teacher-and-learner-friendly
format to cater to the new classroom setup in light of the COVID-19 health crisis. This
exemplar will be paired with a self-contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlights a learner’s effort that
would enable him/her to see his/her growth and achievement, ability to reflect on
his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TLE 8 - First Quarter - Week 2 Exemplar on Using Tools, Equipment,
Utensils and Instruments by Following Standard Procedures!

This exemplar was collaboratively designed, developed and reviewed by educators

from different schools in the Division to assist you in helping the learners meet the
standards anchored on Most Essential Learning Competencies (MELC) set by the
Department while overcoming the constraints in schooling brought by the COVID-19
pandemic.

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.

As a teacher, you are expected to orient the learners on how to use this exemplar in
the fit modality. You also need to keep track of the learners' progress while allowing
them to manage their own learning through portfolio assessment.

For the learner:

Welcome to the TLE 8 - First Quarter - Week 2 Exemplar on Using Tools, Equipment,
Utensils and Instruments by Following Standard Procedures!

This exemplar 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, either
at home or in school. To help you with this, this exemplar comes with a Weekly Portfolio
Assessment. Your teacher will provide you with a template and you will be given a
privilege to organize the portfolio in your own creative way.

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This exemplar has the following parts and corresponding icons:

This will give you an idea of the

What I Need to Know
competencies you are expected to learn in
the exemplar and the objectives you are
expected to realize.

This part includes an activity that aims to

What I Know
check what you already know about the
lesson to take.

This section provides a brief discussion of the

What is It
lesson. This aims to help you discover and
understand new concepts and skills.
This section provides activities which will help
What I Can Do (1,2 & 3)
you transfer your new knowledge or skill into
real life situations or concerns.

This task aims to evaluate your level of

What I Have Learned
mastery in achieving the learning objectives.

Answer Key This contains answers to all activities in the

module.

This contains instructions about recording

Portfolio Goal Setting
your positive, realistic goals before going
through this exemplar.

This contains instructions about completing

Portfolio Completion -Your
Growth Clue! the components of the portfolio. This also
includes a rubric to guide you on how your
portfolio will be assessed.
At the end of this module you will also find:

References This is a list of all sources used in developing

this exemplar.

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General reminders in using this exemplar:

1. Use the exemplar with care. Do not put unnecessary mark/s on any part of the
exemplar. Use a separate sheet of paper in answering the activities and tasks.

2. Read the instruction carefully before doing each task.

3. Observe honesty and integrity in doing the tasks and checking your answers.

4. Finish the task at hand before proceeding to the next.

5. Return this exemplar to your teacher or facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this exemplar, do not
hesitate to consult your teacher, parents, siblings or anybody knowledgeable and
older than you at home. We hope that through this material, you will experience
meaningful learning and gain deep understanding of the relevant competencies.
You can do it!

What I Need to Know

Most Essential Learning Competency:

Use tools, equipment, instruments and utensils by following the standard

procedures (TLE_AFFP9-12UT-0b-2).

Sub-competency: Interpret a food processing procedure.

Objectives:

After going through this exemplar, you are expected to:

A. Knowledge: Identify the different food processing procedures;
B. Skill: Illustrate the different food processing procedures; and
C. Attitude: State the benefits of applying food processing procedures.

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 Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher along with
this exemplar, accomplish now your weekly goal setting. Refer to the objectives
above. Think of positive and realistic goals that you can considerably achieve with
this exemplar. List them as your plans. Remember: Do not proceed with this exemplar
unless you have accomplished your goal setting.

What I Know

Call to Mind!
Directions: Copy the graphic organizer below. Write down at least six (6) words
which come to your mind when FOOD PROCESSING is mentioned. (You
may choose your answers from the pool of words below which you must
form out of the given jumbled letters.)

FOOD
PROCESSING

Canginn Feerinzg Procusdt

Deterss Frigyn Satling
Fernemgint Pagickang Skoming
Fravol Pisckel Wiesn

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 What is It

Historically, food processing has been known as the method used to turn fresh
foods into food products. This can involve one or a combination of various processes
that include adding ingredients to food to lengthen shelf life. However, any processing
of food can affect its nutritional density. The loss of nutrients depends on the ways of
keeping the food and the processing methods being used.
One of the key elements to food processing is the proper selection and
combination of unit operations into more complex integrated processing systems.
Some of the common methods used in food processing are described below:

Canning: The process involves placing foods in jars or similar

containers and heating them to a temperature that destroys
micro-organisms that cause food to spoil.

Fermenting: A natural process through which microorganisms like

yeast and bacteria convert carbs — such as starch and sugar —
into alcohol or acids. It also promotes the growth and life cycle
of good bacteria to transform the flavor and shelf life of
ingredients.

Freezing: Foods are generally frozen to create the final form, to

preserve for later use. Food temperatures are reduced to below
0°C to decrease the activity of harmful bacteria. (when thawing,
it is best to wrap the meat to prevent from cross contamination)

Smoking: A process of heat and chemical treatment of food by

exposing it to smoke from burning material such as wood.

Salting: Is one of the oldest method in preserving food. It consists

of covering the food with enough salt hence it allows to slow the
bacterial growth and deactivates the enzymes.

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 Packaging: This involves the wrapping or enclosing food and fish
products in bottles or in cans for the purpose of protecting and
preserving the finished products.

The Goals of Modern Food Processing

1. Consistency. Application of modern science and technology to assure the
consistency of each batch of products.
2. Product and worker safety. The government and the manufacturers work
closely to make sure that the product is wholesome for public consumption,
and the workers work in a safe environment.
3. Buyer friendliness. Assuming the buyer likes the product, the manufacturer must
do everything humanly possible to ensure that the product is user – friendly (size,
cooking instructions, keeping quality, convenience, etc.).

Food processing includes preservation, toxin removal, improved food

consistency; eases marketing distribution tasks which upturn availability of foods items;
enables transportation of subtle perishable foods across long distances; and makes
many kinds of foods safe to eat by deactivating spoilage and pathogenic micro-
organisms.

What I Can Do 1

Directions: On the third column (C), draw a star if the statement in COLUMN A
matches with the word in COLUMN B. If not, write down the correct word
that best describes the statement.

A B C
A. A process of heating of food by exposing it to smoke Smoking
from burning material like wood.
B. The purpose of this process is to enclose food (fish) Canning
products in containers or bottles and heat them to
destroy micro-organisms that cause spoilage.
C. Food processing that let temperature reduce to Fermenting
below 0°C to delay the activity of harmful bacteria.
D. A food processing that covers the entire fish with salt. Salting

E. It also promotes the growth and life cycle of good Packaging

bacteria to transform the flavor and shelf life of
ingredients.
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 Commented [d1]: Visual cue is not in place.

What I Can Do 2

Directions: Illustrate the different food processing methods and materials needed
by completing the graphic organizer. You may choose your most
appropriate answer in each graphic from the list below.

1 2 3 4 5

Canning ________ Freezing ________ Salting

•Empty •Firewood
Bottles

Canning Smoking

Bottles Firewood

Jar Salting

Freezing Styro Box

Fermenting Empty bottles

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 What I Can Do 3 Commented [d2]: Bad Break. Move to page 9.

Directions: Below are five statements that tell about the benefits of food processing.
Simply, you arrange properly the underlined words or phrases in each
number so that you can construct a good statement. Be sure to use
appropriate punctuation mark/s in each sentence.

1. the nutritional value flavor of foods can help improve and Food processing

Answer: __________________________________________________________

2. in preserving the freshness play of foods important role and safety Processing
methods

Answer: __________________________________________________________

3. food-borne illness Consumers are at ower risk of

Answer: __________________________________________________________

4. can keep in a longer time can save money Consumers their food and

Answer: __________________________________________________________

5. canned products for business and Fermented can be made

Answer: __________________________________________________________

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 What I Have Learned

Directions: Read and understand each item carefully. Choose the best answer and
write down the letter of the correct answer in your answer sheet or
activity notebook.

1. What do you call a process that involves heat to destroy microorganisms that
causes food to spoil? Commented [d3]: Bad break.
A. Canning
B. Freezing
C. Salting
D. Smoking
2. Turning fresh foods into food products by adding ingredients to the food to
prolong shelf life is a process called ____________________.
A. Calibrating
B. Food processing
C. Sanitizing
D. None of these
3. What method of food processing involves putting salt on the food in order to
slow down the growth of bacteria?
A. Freezing
B. Canning
C. Salting
D. Smoking
4. What do you call a method in food processing that involves the production of
alcoholic beverages like wine and cider?
A. Canning
B. Fermenting
C. Freezing
D. Salting
5. Elle’s grandma is known in the locality for her native cooking method. She
usually loves processing food by heating and exposing it to smoke from burning
material like wood. What processing procedure does Elle’s grandma apply?
A. Canning
B. Fermenting
C. Packaging
D. Smoking

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6. Your mother bought fresh fish, pork meat and beef for consumption in the next
day. What would be your best choice to lengthen shelf life of the food if you
don’t have a refrigerator at home?
A. Freezing
B. Labeling
C. Salting
D. Wrapping
7. In order to decrease the activity of harmful bacteria during the freezing
process, food temperature is reduced to how many Celsius?
A. 0 ˚ C
B. 1˚ C
C. 2 ˚ C
D. 3 ˚ C Commented [d4]: Bad break.
8. What process prevents the growth of pathogens in food?
A. Cross- Contamination
B. Danger Zone
C. Food preservation
D. Shelf life
9. If you are a fisherman, what method will you use in order to lengthen the shelf-
life of the fish before selling it to the market?
A. Canning
B. Fermenting
C. Freezing
D. Smoking
10. Which of the following statements is NOT true?
A. Freezing is the oldest method of food processing.
B. Food processing can improve consistency of the food.
C. Food processing can affect the nutritional value of the food.
D. Fermentation promotes the growth and life cycle of good bacteria.
11. Which of the following is a TRUE statement regarding food processing?
A. It involves only foods served at home.
B. It upturns availability of many foods items.
C. It involves only fresh picked food and vegetable.
D. It does not include adding ingredients to food to lengthen shelf-life.
12. The following are the best foods in the province of Surigao del Sur. Identify
which of the food products applied fermenting method.
A. Dried Pijangga
B. Kinilaw
C. Ginamos
D. Sayongsong

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13. Which of the following is a disadvantage of food processing?
A. Canning of food leads to loss of Vitamin C.
B. Processed food adds empty calories to food constituting junk.
C. Some chemicals make the human and animal cells grow rapidly
and unhealthy.
D. All of the above.
14. Why must we wrap frozen meat with cellophane before thawing?
A. To moisten meat immediately.
B. To prevent from cross contamination.
C. To avoid from discoloration of meat.
D. To keep the tenderness of the meat.
15. How can we ensure that our product is consumer – friendly?
A. See to it that the product is tasty
B. Make it affordable with high quality
C. Produce instagrammable packaging or eye- catchy
D. All of the above Commented [d5]: Bad break.

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 13
What I Have Learned What I Can Do 2
1. D
Canning - Jar
2. B
Fermenting - Empty
3. C Bottles
5. FERMENTING
Freezing - Freezer
4.
4. B
Smoking - Firewood 3. FREEZING
5. D
Salting - Sytro Box 2.
6. C 1.
7. A What I Can Do 3
8. C What I Can Do 1
1. Food processing can
9. C help improve the
nutritional value and Wines
10. A flavor of foods
Smoking
2. Processing methods
11. B
play important roles in
Salting
preserving the freshness
12. C Products
and safety of foods.
Pickles
13. D 3. Consumers are at low
risk of food-borne illness. Packaging
14. B
4. Consumers can keep Freezing
15. D their food in a longer Flavor
time and they can save
their money. Fermenting
5. Fermented and Canning
canned products can words:
be made for business. Any of the following
Commented [d6]: Bad break
What I Know
Answer Key
 Portfolio Completion – Your Growth Clue! Commented [d7]: Transfer to page 14.

You now go back to your portfolio and work on the other components that
follow your Goal Setting. Remember that your portfolio is a deliberate collection of
your works with the help of the exemplar. Highlighting your efforts here enables you to
see and reflect on your growth and achievement and your ability to establish goals
just to learn. Upon completion of your portfolio, please be guided of the rubric below.

LEVELS
Criteria Novice Apprentice Proficient Distinguished Score
(1-3) (4-6) (7-8) (9-10)
1. Goal Sets sloppy Sets some goals Sets general Sets clearly ____ out
Setting goals, not and processes goals and defined goals that of 10
(Weekly realistic for that are processes that are attainable
Goal ability nor level positive and are positive and and growth-
Record) of develop- realistic. realistic oriented
ment.
2. My Test Self Shows little Shows Shows good Shows very good ____ out
Evaluation evidence of adequate evidence of and clear of 10
reflection and evidence of reflection and evidence of
self-assessment. reflection and self-assessment. reflection and self-
self-assessment. assessment with
documentation.
3. The Provides little Provides Provides good Provides clear ____ out
Pondering evidence of adequate performance or evidence of of 10
Me growth and evidences of general performance or
achievement. growth and improvement in continued
achievement. achievement. improvement in
achievement.
4. My Best Test

5. My Creative Indicates little Indicates Indicates clear Indicates distinct ____ out
Connection evidence of adequate evidence of evidence of of 10
creativity/analy evidence of creativity/analyti creativity/analytic
tical work. creativity/analy cal work. al work.
tical work.
[1-2] [3] [4] [5]

Overall Submits some of Submits most of Presents all items Presents thorough, ____ out
Presentation the items in a the items. in a clear and of 5
disorganized Portfolio is well chronological complete items.
form. Portfolio presented. form. Portfolio is Portfolio is neat
looks slapdash. well organized. and elegant.
Prompt Submits late Submits late Submits late Submits on time. ____ out
Submission (5-6 days). (3-4 days). (1-2 days). of 5

Total ____/____
(Highest
possible
score:
(50)

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References

Bravo, Ferdinand S., K to 12 Basic Education Curriculum Technology and Livelihood

Education Learning Module on Food “Fish” Processing NC II, Exploratory Course
Grade 7 and Grade 8 Commented [d8]: Move to page 15

Myers, Angela, RS, MS Environmental Health Specialist, Wake County Environmental

Services (Sanitizers for Food-Contact Surfaces)

https://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-
and-food-equipment

https://pdfslide.net/documents/cblm-for-fish-processing-y2pdf.html

http://www.wakegov.com/food/healthinspections/tidbits/Pages/sanitizers.aspx

http://ecourseonline.iasri.res.in/mod/page/view.php?id=124504

http://hindawi.com/journals/jie/2016/2796806/

https://hgic.clemson.edu/factsheet/canning-foods-at-home/

https://www.google.com/url?sa=i&url=https%3A%2F%2F2.gy-118.workers.dev/%3A443%2Fhttps%2Fbohatala.com%2Fpreservati
on-of-meat-by-salting%2F&psig=AOvVaw2fpf-
G35ZMmKT1wCeY_l83&ust=1596101219362000&source=images&cd=vfe&ved=0CAIQ
jRxqFwoTCMChtcyS8uoCFQAAAAAdAAAAABAD

https://thehealthyfish.com/common-myths-frozen-fish/

https://clarissa623.wordpress.com/2013/03/10/patis-and-bagoong-in-pangasinan/

https://kitchen-theory.com/smoking-and-curing/

https://www.carousell.ph/p/special-bagoong-alamang-1003424518/

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For inquiries or feedback, please write or call:

Commented [d9]: Complete the entry.

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address: