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    Lesson Plan in Tle

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    Jhen Andes
    This lesson plan outlines a TLE (Technology and Livelihood Education) class for Grade 7 students on proper food processing, including the use of tools like blenders and measuring equipment. The plan details safety procedures for using equipment, cleaning and storing tools, and an activity where students rearrange steps for using a salinometer and thermometer. Students are also assigned to research traditional food preservation methods.

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    © All Rights Reserved
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    Lesson Plan in Tle

    Uploaded by

    Jhen Andes
    304 views5 pages
    This lesson plan outlines a TLE (Technology and Livelihood Education) class for Grade 7 students on proper food processing, including the use of tools like blenders and measuring equipment. The plan details safety procedures for using equipment, cleaning and storing tools, and an activity where students rearrange steps for using a salinometer and thermometer. Students are also assigned to research traditional food preservation methods.

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    This lesson plan outlines a TLE (Technology and Livelihood Education) class for Grade 7 students on proper food processing, including the use of tools like blenders and measuring equipment. The plan details safety procedures for using equipment, cleaning and storing tools, and an activity where students rearrange steps for using a salinometer and thermometer. Students are also assigned to research traditional food preservation methods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    304 views5 pages

    Lesson Plan in Tle

    Uploaded by

    Jhen Andes
    This lesson plan outlines a TLE (Technology and Livelihood Education) class for Grade 7 students on proper food processing, including the use of tools like blenders and measuring equipment. The plan details safety procedures for using equipment, cleaning and storing tools, and an activity where students rearrange steps for using a salinometer and thermometer. Students are also assigned to research traditional food preservation methods.

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    © All Rights Reserved
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    You are on page 1of 5

    LESSON PLAN IN TLE

    Food processing

    Name: Cyril D. Domens


    Date: October 30,2019
    Time: 7 :30- 8:30
    Year & Section Grade 7 humility

    I. OBJECTIVES
    At the end of the Lesson Learners are expected to do the following:
    a. Use tools, equipment and utensils following standard procedure
    II. SUBJECT MATTER
    Topic: Use tools, equipment and utensils.
    A. Reference: K to 12 Basic Education Curriculum Technology and Livelihood
    Education Learning Module
    B. Materials: laptop, projector
    III. PROCEDURE
    a. Praying
     One of the Students will lead the prayer.
    b. Checking the attendance
     One of the student in charge will check the Daily attendance
    c. Motivations;
    d. Lesson Proper
    Proper Use of Blender

    Equipment, tools and materials: blender outlet Procedures: 1. Check and inspect the blender and
    outlets. 2. Insert the plug of blender into the outlet. 3. Switch – on the blender. 4. Operate blender in
    accordance with manufacturer’s specifications. 5. Clean and sanitize in accordance with specifications.
    Precautions:

    1. Wear appropriate protective outfit when working. 2. Proper care in handling the equipment. 3. Check
    accuracy of the equipment.
    Stowing Equipment and Instruments

    Equipment, Tools and Materials Needed: Weighing scale and balance Measuring cups of varying
    capacities Measuring spoons Salinometer Thermometer Cylinder Beaker Flasks

    Procedures in Cleaning, Sanitizing, Calibrating, and Stowing Equipment and Instruments:

    1. Wash the equipment / instruments with soap. 2. Rinse with clean water. 3. Sanitize by dipping or
    soaking in sanitizing solution. 4. Remove from the sanitizing solution. 5. Rinse with clean water. 6. Dry
    thoroughly (air dry). 7. Check the accuracy of each equipment and instrument. 8. Pack and keep in a
    clean cabinet.

    Precautions:

    1. Wear appropriate clothing when working. 2. Proper care in handling the tools, devices and
    instruments.

    Students Activity
    IV. Evaluation:

    Directions: Rearrange the following in order in Using Standard Measuring Devices and Instruments.

    1. Salinometer

    ___Clean instrument after using.


    ___ Prepare brine solution.
    ___ Pour brine solution in a cylinder.
    ___Dip salinometer in brine solution.
    ____Record the reading.

    2. Thermometer

    _____ Clean after using.


    ____Dip thermometer in boiling liquid.
    ____ Record the reading by OC or OF .

    v. Assignment:

    What are the traditional way in preserving foods.

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