PAUNAWA: DITO PO NAKA BASE ANG 70% NG GRADES NINYO SA PERFORMANCE TASK.

KAYA PO MAHALAGA
NA PAGTUUNAN PO NATIN NG PANSIN ANG MGA TASK NA PINAPAGAWA PO NG ATING GURO. BAWAT TASK PO
NA GAGAWAIN AY KINAKAILANGAN NG GABAY AT PATNUBAY NG ATING MGA PARENTS/GUARDIAN.
KINAKAILANGAN PO NA MA I VIDEO ANG PAG GAWA NG ATCHARA AT MAKUHANAN NG LARAWAN ANG
NAYARING PRODUKTO. ITO PO AY IPAPASA SA GURO AT SEND SA GROUP CHAT NG KLASE O DI KAYA I
PERSONAL MESSAGE (PM). MARAMING SALAMAT PO

IMELDA INTEGRATED SCHOOL

TECHNOLOGY & LIVELIHOOD EDUCATION 8
PERFORMANCE TASK No.2
ATCHARA

Name:____________________________________________ Date:____________________
Section:__________________________
Safety Precautions
1. Let your parent/guardian supervise your all throughout performances.
2. Wear Personal Protective Equipment (PPE) Hair net, mask, apron and gloves.
3. No wearing of jewelries and keep long hair tied back
3. Be careful with sharp edges: knife, scissors etc.
4. Clean up spills immediately-floors are slippery when wet
5. Clean and sanitize the works surfaces , tools and equipment
6. Always observe safety work habits at all times.
Note No. 1: Get a video while doing the activity and submit to your respective teachers through sending in email /messenger.

Note No. 2. Your video presentation is serve as evidence that you will perform your task and have a separate grade from
the teacher. Deadline for submission is on NOVEMBER 13,2020
Note No. 3. 70% of your grades came from your performance task

1. Prepare the following ingredients of Pickled Papaya (Atchara)

(Time allotment 1.5 hours)
Ingredients
 1.5 kls. shredded green papaya
 1 medium carrot thinly sliced
 1 small red bell pepper julienne
 3/4 cups raisins
 1 head garlic sliced
 4 thumbs ginger julienne
 2 cups vinegar
 1 1/4 cups granulated white sugar
 1 teaspoon salt
 1/2 teaspoon ground black pepper
Soak the papaya in:
 5 cups water
 4 tablespoons salt
Instructions

1.Put 4 tablespoons of salt in the grated papaya mix and squeeze until the juice comes out
2 . Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the cheesecloth while tightly holding one end.
Continue to rotate until the papaya completely releases liquid. Do this more than once for better results.
3. Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
4. Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1 teaspoon salt. Mix well and cook for 1
to 3 minutes.
5. Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the syrup.
6. Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya and veggies and will make it a bit
softer.

For Curing
Cured the atchara for 3 days to a week to develop its taste. Atchara that is at least 3 days old in the fridge tastes best.
https://www.youtube.com/watch?v=tRxeE7Emhfg (Manuod sa YOUTUBE eto po yung link)
Upon completion of the activities, you will be graded using the following rubrics: (PARENT/GUARDIAN PO ANG MAG BIBIGAY NG
GRADES HABANG GUMAGAWA ANG BATA AT ITO PO AT IPAPASA SA GURO. DITO NA PO MAG SULAT. HUWAG PONG
KALIMUTAN LAGYAN NG PANGALAN AT SECTION NG BATA AT LAGDA NG MAGULANG .
DIMENSIONS EXCELLENT (4-5) SATISFACTORY (2-3) NEEDS IMPROVEMENT (1)

1. Use of tools, equipment

and materials
2. Application of procedures

3. Safety Work Habit

4. Completeness of Task
5. Finished Product

Rated by:
_________________________________________________

Write your Full Name and Signature above

(Parent/Guardian)
MAHALAGANG GAWAIN DITO NA PO KAYO SUMAGOT.
IMELDA INTEGRATED SCHOOL
TECHNOLOGY & LIVELIHOOD EDUCATION 8
LEARNING ACTIVITY SHEET No.2
Name:____________________________________________ Date:____________________
Section:__________________________

A. Multiple Choice
Direction: Read and understand the questions below. Choose the letter of the correct answer. Write your answer in the
space provided
______1. It is a simply combination of salt and water.
A.Brining B. Salting C. Curing D. Smoking
______2. It is used to grade/ check the interior part of the egg.
A Egg Candler B. Egg Beater C. Egg Slicer D. poaching Egg
______3. Which of the following materials is used to dissolve salt or soil used in brine for salting egg?
A. Mixture B. Water C. Alchol D. Akaline
______4. The yolk is prized and is used in Chinese mooncakes to symbolize the ______.
A. Star B. Cloud C. Moon D. Sun
______5. Grading the interior of the egg is done through the process called _________.
A. interior checking B. Yolk checking C. Candling D. Egg Checking

B. True or False Direction : Write TRUE if the statement is correct  and write FALSE if the statement is wrong. Write
your answer in the space provided.

______6. Eggs must have clean, smooth shells with no cracks, no flaws, and no rough areas.
______7. Eggs are one of the most common ingredients found in both home and commercial kitchens.
______8. Salted eggs sold only in the Philippines.
______9. The orange red yolk is rich, fatty, and less salty.
______10. Salted eggs can be made from duck eggs only.

C. Direction: Arrange the given procedure for making salted in proper sequence. Use A for the first step, B for second
and so on. Write your answer in the space provided.

______11. After the boiling let the brine solution to cool down
______12. If the eggs float away down any material to keep from floating then close the container or glass jar carefully.
______13. Put 9 cups of water into the casserole together with the 4 1/2 cup of salt.
______14. Put the eggs inside the container or glass jar . Pour the brine solution into the container.
______15. Keep the egg in a safe place to wait for 1-2 weeks to have a salted eggs in brine solution
______16. After the process is done boiled the egg with the brine solution for 10-15 minutes with a low fire
______17. Place the casserole in the gas stove . Boil and stir it until the salt dissolve
______18. After its done have a nice container to keep it to make it more presentable for the customer

D. Give the two methods on how to prepared and cured the Salted Egg

19.___________________________________________________________________________________________

20.___________________________________________________________________________________________

E. Answer the following questions based on the activity you’ve made (5pts)

1. Your mother wants you to make 3 dozen of salted eggs how many cups of salt and water are you going to use?
Show your computation
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. How many days the curing process of 3 dozen of salted eggs?

_________________________________________
ANSWER KEY ACTIVITY 2
1. A
2. A
3. B
4. C
5. C
6. True
7. True
8. False
9. True
10. False
11. C
12. E
13. A
14. D
15. F
16. G
17. B
18. H
19. Soak the egg in brine solution (water and salt)
20. Soak the egg in mud/clay (putik at asin)
21. 12X3=36/9=4X4.5= 18 cups of salt and 4X9-36 cups of water
22. 1 to 2 weeks or 14 days

Instructions
1. Put 9 cups of water into the casserole together with the 4 1/2 cup of salt.
2. Place the casserole in the gas stove . Boil and stir it until the salt dissolve
3. After the boiling let the brine solution to cool down
4. Put the eggs inside the container or glass jar . Pour the brine solution into the container.
5. If the eggs float away down any material to keep from floating then close the container or glass jar carefully.
For Curing Methods
Keep the egg in a safe place to wait for 1-2 weeks to have a salted eggs in brine solution
For Cooking and Presentation Methods
1. After the process is done boiled the egg with the brine solution for 10-15 minutes with a low fire
2. After its done have a nice container to keep it to make it more presentable for the customer