LEARNING PLAN

Grade/ Subject 8- TLE

Quarter Fourth
Unit Topic Food (Fish) Processing
Unit Standards:
Content Standard The learner demonstrates understanding of basic concepts, and underlying theories in Food (Fish) Processing.

Performance Standard The learner independently demonstrates common competencies in Food (Fish) Processing as prescribed in the TESDA Training
Regulation.


Most Essential LO 1. Select tools, equipment, utensils and instruments (TLE_AFFP9- 12UT- 0a-1)
Learning Competencies 1.1. Select tools, equipment, utensils and instruments according to food (fish) processing method

LO 2. Use tools, equipment instruments and utensils by following the standard procedures (TLE_AFFP9- 12 UT-0b-2)
2.1. Interpret a food processing procedure
2.2. Apply standard procedures in using tools, equipment, instruments, and utensils
2.3. Calibrate tools, equipment instruments and utensils
2.4. Follow procedures in sanitizing tools, equipment, instruments and utensils
2.5. Use tools, equipment, instruments, and utensils according to job requirements and manufacture’s specification

LO 1. Tabulate the recorded data relevant to production of processed food (TLE_AFFP9- 12MC-0d-1)
1.1. Record weights and measurements of raw materials and ingredients
1.2. Summarize/sum up recorded weights and measurements of processed products
1.3. Perform how a seam is measured

LO 3. Calculate the production inputs and output (TLE_AFFP9- 12MC-0e-3)

3.1. Compute for the percentage equivalents of actual spoilage and rejects
3.2. Calculate the percentage of actual yields and recoveries according to enterprise requirements
3.3. Record calculated data according to enterprise requirements

LO 1. Interpret a layout plan (TLE_AFFP9- 12ID-0f-1)

1.1. Explain the meanings of signs and symbol used in lay outing plan for fish processing activity
1.2. Interpret layout plan for fish processing area according to standard set
 LO 1. Observe personal hygiene and good grooming (TLE_AFFP9- 12OS-0g-1)
1.1. Explain the importance of good grooming in a workplace
1.2. Follow the procedures in cleaning, checking and sanitizing personal protective equipment

Learning Targets  I can select tools, equipment, utensils and instruments according to food (fish) processing method
 I can use tools, equipment instruments and utensils by following the standard procedures
 I can tabulate the recorded data relevant to production of processed food
 I can calculate the production inputs and output
 I can interpret a layout plan
 I can observe personal hygiene and good grooming
EXPLORE As the students begin this lesson, they will be inspired to the story of a married couple who successfully ventured into a food
processing business. As they do this, they will think about this question: “What makes for an effective food production plan?”

ACTIVITY 1: READ/ WATCH ME

Get ready to be inspired as you watch the success story of Manny and Virginia Valencia, which you can access from the link below.
Video clip on: The success of Joshua's Meat Products
https://www.youtube.com/watch?v=s9iCKV6STzs
As you watch, take note of the important details and interesting facts about their story. Specifically, think about the factors that led
to the success of their meat processing business. Remember to think about its connection to effective planning.

For those who can’t watch the video, read the attach story in your module.

Process Questions:
1. How did you find their story?
2. Were you inspired? In what ways?
3. What is the most striking event in the story?
4. Why did they succeed in their venture?

ACTIVITY 2: ANTICIPATION- REACTION GUIDE

Read the statement in the table and write AGREE or DISAGREE in the column before the statement.
 BEFORE STATEMENTS AFTER
Selection, use, and maintenance of tools, equipment, and utensils
in food processing can be effectively performed immediately.
Mathematical skills are required in food processing activities.
Precision and accuracy are essential skills in food processing.
Measurements and calculations have no effect on the profitability
of a food processing business.
The primary purpose of a food processing production plan is to
know how much money you will need to start the business.
Process Questions:
1. How did you find the activity?
2. Are you certain with your answers?
3. Where did you base your answers?

ACTIVITY 3: IDENTIFICATION
FIRM UP
Identify the following. Write your answer on the space provided for.
______________ 1. It is a device used to measure the strength of brine solution.
______________ 2. It is a device used to Measures the sugar content of sap and syrup.
_______________3. It means to set or determine the accuracy of the measuring device.
_______________4. It is the cheapest and most easily available sanitizer in the market.
_______________5. It is used in measuring the volume of liquid.
______________ 6. It is a device used to measure liquid ingredient in small quantity.
______________ 7. It is the type of water used in calibrating the refractometer.
______________ 8. It is a device used to measure the temperature of fish/food.
______________ 9. It is a device used to measure the weight of fish / food.
______________10. How many drops of sap or syrup sample are needed in testing the refractometer?
______________ 11. It is use for cutting or slicing fish or meat; for scaling fish.
______________ 12. It is use for trimming of fins of fish.
______________ 13. It is use for picking up or handling food.
______________ 14. It is where fish or meat are cut; ingredients are sliced or minced
______________ 15. It is use in storing the salted products.
ACTIVITY 4: INTERPRETATION
The goal of the students in this section is to learn and understand key concepts about food processing. They will remember that as
they go through the lessons; they will arm themselves with pieces of knowledge that will help them answer the question, “What
makes for an effective food production plan?
The students will take a look first at this vegetable processing production plan that would somehow give them an idea on how to
accomplish their task ahead. PICKLED AMPALAYA PRODUCTION PLAN
Process Questions:
1. What can you say about the plan?
2. What did you notice?
3. What do you think are the skills necessary for you to come up with the plan?

ACTIVITY 5: RECIPE ANALYSIS

A. The students will be given a recipe that focuses on a specific food processing method. They will interpret the recipe by selecting
the appropriate tools, equipment, and utensils.
Food Processing Method Common Tools, Equipment, Utensils Special Tools, Equipment, Utensils
Sugar Preservation
Pickling
Smoking
Drying
Canning
Curing
What are the tools, equipment, and utensils common to all food processing methods? Were you able to identify tools and
equipment that are exclusive to a specific food processing method? What are these?

B. MULTIPLE CHOICE
The students will carefully read the questions and choose the best answer from the options given.
1. What are some of the specifications included by the manufacturer of a certain
tool, equipment or utensil?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
2. Why are specifications for food processing tool, equipment and utensils
necessary?
a. because they provide information to the user as to how they must be
properly handled and operated in order to avoid accident
b. specifications give information concerning the proper use, care and
maintenance of the tools, equipment and utensils
c. both a and b
d. specifications provide information about the tools, equipment and utensils
3. If you are a food processor, why do you need to know the parts of the equipment,
tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
4. If you are going to pack processed foods in tin cans, why do you need to seal it
with a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to the
body of a tin can with is first and second operation rolls
5. What will help you determine the kinds of tools, equipment and utensil you will
assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils
6. You have already removed the dirt from the tools, equipment or utensils you will
use in processing the food by washing them with soap and water. Why do you
still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which
remained after washing
d. all of these
7. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride
8. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water
before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear
and tear
d. all of these
9. Why do you need to inspect and check the condition of equipment and machines
before operating them?
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
10. Which of this preventive machine maintenance will you check before using
equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

ACTIVITY 6: SEQUENCING
The students will write the correct sequence of procedures in sanitizing tools, equipment, instruments and utensils

A. Procedure in Cleaning Equipment and Instruments

______Wash all the equipment / instruments with soap.
______Rinse with clean water.
______Sanitize by dipping into approved sanitizer solution.
______Remove from the solution.
______Allow to air dry.

B. Procedure in Sanitizing:
______Prepare all the materials needed.
______ Measure a certain amount of chlorine and water.
______ Mix and dip the equipment / instruments in the mixture.
______ Remove from the sanitizing solution.
______ Dry thoroughly.

C. Proper Stowing of Tools, Equipment and Utensils

______Wash the equipment/instruments with soap.
______Rinse thoroughly with clean water.
______Sanitize by dipping or soaking in a sanitizing solution.
______Rinse with clean water.
______Drain.
______Dry thoroughly (Air Dry).
______Wipe with a clean piece of cloth.
______Check the accuracy of the equipment/instruments.
______Pack/store/keep in a clean dry cabinet.

ACTIVITY 7
A. LET’S CONVERT
The students are about to embark to the next phase of this unit topic. They will be prepared to use their mathematical skills in the
next activities.
They can watch the video, which they can access from this link https://www.youtube.com/watch?v=wfWj-u0eb0A and remember to
take note of the basic but very important measurement equivalence. Afterwards, they will answer the conversion exercise below.

Direction: Complete the list of measurement and conversions. Use extra paper for your computation. Write the answer on the space
provided
1. 1 quart = _________cups
2. 12 tbsp. = _________ cup
3. 1 lb. = _________ grams
4. 14 grams = ________ once
5. 1 pint = ________ tbsp.
6. 1 tbsp. = ________ tsp
7. 1 cup = ________ tbsp
8. 1 pinch = ________ tsp.
9. 2.5 kg = ________ grams
10. 102.1 oF = ________ oC

PROCESS QUESTIONS:
1. Why is it important to know the basic equivalent measurements? (2-3 sentences)
2. Can you name the appropriate measuring tools and equipment that you need to weigh and measure the ingredients? What are
these?
2. Can you name the appropriate measuring tools and equipment that you need to weigh and measure the ingredients? What are
these? Write your answer on the box.
Marinated Boneless Milkfish
Raw Materials:
Fresh milkfish - 1 kilogram
Vinegar - 1 cup
Calamansi juice - ½ cup
Soy sauce - ½ cup
Salt - 5 tablespoons
Sugar - 5 tablespoons
Black pepper - 1 tablespoon
Garlic (minced) - 1 tablespoon
The students will keep those conversion skills as you further practice mathematical computations pertinent to any food processing
activity.

B. IT’S TIME TO SOLVE

The students will complete the pricing template below given the following information:

Cost of Ingredients:
3 kilos Chayote (20 pesos per kilo)
6 pcs. Carrots (30 pesos per 500grams; a kilo has around 12pcs.
4 pcs. Red bell pepper (50 pesos per kilo; a kilo has around 20pcs)
4 pcs. Ginger (40 pesos per kilo; a kilo has around 16 pcs.)
2 pcs. Garlic (50 pesos per kilo; a kilo has around 20 pcs.)
3 pcs. Onion (70 pesos per kilo; a kilo has around 12 pcs.)
1 ½ cups Sugar (80 pesos per kilograms)
1 ½ cups Vinegar (40 pesos per liter)
1 pack Raisins (25 pesos per pack)
1 cup Salt (10 pesos per kilo)

Number of finished products: 8

Packaging materials: Php48.00
Overhead Expenses: Php19.00
(LPG, water, electricity, etc.)
Mark-up Percentage: 30%

PROCESS QUESTIONS:

1. Which part of the computation process is the easiest?

2. Which part of the computation process is the most difficult?
3. What are the major steps you followed before arriving at a selling price?
4. Are there specific standards to follow? What are these?

C: Prepare a Production Cost from the Given Format

Production Cost
Product: _________________________________
I – Raw Materials and Ingredients
 II. Packaging Materials
1. Preserving jars =P
2. Label = P _________
=P
III. Overhead Expenditures
1. LPG / fuel for cooking P
2. Transportation P
3. Water P __________
=P
Grand Total = P ________________
IV. Number of finished products - ______________
V. Net Weight - ______________
VI. Mark up price (20 % of Grand Total) - P _____________
VII. Selling Price - P ____________
DEEPEN ACTIVITY 8: FLOW CHARTS
A. Directions: Identify the following. Write your answer on the space provided for.
1.__________________ includes washing, cooking.
2. __________________ involves the final heat treatment during processing.
3. __________________ involves segregating suitable from unsuitable raw materials.
4.___________________ is a processing activity which purpose is to give the correct
information about the product.
5. __________________ is done keeping quality of the finished product.
6. __________________ is a way of placing facilities according to a plan.
7. __________________ is an itemized description of dimension plans, materials, and other
requirements.
8. __________________ is attaching any printed materials to food products for identification.
9. __________________ is any tag, brand, mark, pictorial, or other descriptive written
matter attached to a product.
10. _________________ may be defined as taking of air from the container during sealing in
order to preserve the products.

B. The students will make a flowchart in the manufacture of smoked Bangus.

Procedure:
1. Securing of raw materials
2.Preparing the raw materials
 a. splitting
b. brining
c. pre-cooking
d. drying
3.Smoking
4.Cooling
5.Packaging

ACTIVITY 9:
A. Write TRUE if the statement is correct and FALSE if the statement is wrong.
__________ 1. Food handlers should maintain a high degree of personal cleanliness.
__________ 2. People suffering from or a carrier of a disease should not be allowed to enter any food handling area.
__________ 3. Washing of hands should be done after preparation of food.
__________ 4. Workers should be well-groomed, that is to say, make up is a must for girls.
__________ 5. Smoking or spitting anywhere is allowed during food preparation.
__________ 6. A mask should be worn to cover the mouth during food preparation.
__________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn.
__________ 8. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated.
__________ 9. Hands should be washed only after using the toilet.
__________ 10. It is advisable to work or prepare foods even with infected wounds or cuts.

B. The students will arrange the proper way of washing their hands.
______Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
______Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under
your nails.
______Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
______Rinse your hands well under clean, running water.
______Dry your hands using a clean towel or air dry them.

Process Questions: Why is it important to follow the correct procedures in cleaning, checking and sanitizing personal protective
equipment?

TRANSFER PERFORMANCE TASK:

 According to the recent report (2019) PMMI Media Group is putting all of the power of the Pack Expo brand into fostering
connections between consumer-packaged goods companies (CPGs) and suppliers by driving the entire industry to PACK EXPO
Connects.
You and your family would like to venture into a food processing business that will offer healthier options. You want it to be
known not just locally but also as soon as possible internationally. You will have to formulate a production plan that will guide you in
putting up the said business. You will present your plan to prospective investors.

Your plan will be evaluated based on content, originality, feasibility.

Offline: Narrative Report (Put in a short bondpaper)

Online: Power point Presentation (PowerPoint presentation)

Prepared by: RITZI S. LAGUE, LPT Checked by: MC JIM P GALBIZO, LPT
Subject Teacher JHS Academic Coordinator

Verified by: RAMON CARESIOSA, LPT, MACDDS

School Principal