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    TLE7 Q2 Week1 LAS2

    Uploaded by

    Van Tot
    This document is a student worksheet for a food processing lesson on fish. It provides information on the four basic fish processing procedures: heating, freezing, drying, and smoking. It also defines related terms like equipment, tools, utensils, and instruments. The worksheet then asks students to interpret which procedure is being described in different scenarios and make a collage of food processing tools from magazine clippings.

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    TLE7 Q2 Week1 LAS2

    Uploaded by

    Van Tot
    560 views1 page
    This document is a student worksheet for a food processing lesson on fish. It provides information on the four basic fish processing procedures: heating, freezing, drying, and smoking. It also defines related terms like equipment, tools, utensils, and instruments. The worksheet then asks students to interpret which procedure is being described in different scenarios and make a collage of food processing tools from magazine clippings.

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    TLE7-Q2-Week1-LAS2

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    This document is a student worksheet for a food processing lesson on fish. It provides information on the four basic fish processing procedures: heating, freezing, drying, and smoking. It also defines related terms like equipment, tools, utensils, and instruments. The worksheet then asks students to interpret which procedure is being described in different scenarios and make a collage of food processing tools from magazine clippings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    560 views1 page

    TLE7 Q2 Week1 LAS2

    Uploaded by

    Van Tot
    This document is a student worksheet for a food processing lesson on fish. It provides information on the four basic fish processing procedures: heating, freezing, drying, and smoking. It also defines related terms like equipment, tools, utensils, and instruments. The worksheet then asks students to interpret which procedure is being described in different scenarios and make a collage of food processing tools from magazine clippings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Name: ___________________________________________

    Grade & Section: ________________________ Subject: Food (Fish) Processing TLE 7/8
    Teacher: VANNESA C. DELA PENA Score: ______

    Lesson : Quarter 2 Week 2 LAS 2


    Activity Title : INTERPRET ME!
    Learning Target : Interpret a food processing procedure
    Reference(s) : SLM TLE 7/8, MELC
    LAS Writer : Jenefer M. Villalon

    FOOD (FISH) PROCESSING PROCEDURE


    Food (fish) processing procedure involves four basic procedures used in final processing
    of fish products for consumption, cooking, or storage such as heating, freezing, drying, and
    smoking. Heating occurs during both the cooking and the canning process. It can alter the
    quality and nutritional value of fish. Freezing keeps and maintains the flavor, quality and reduce
    the biochemical reaction in fish flesh. Drying reduces the water activity of fish, decrease the
    growth of microorganisms. Smoking slows the chemical reaction that harms the quality of the fish
    product.
    THE EQUIPMENT, TOOLS, UTENSILS AND INSTRUMENTS:
    Equipment is a machine, appliance or accessories used for processing food at home and in
    industry.
    Tools is an implements or device that works through holding by hand in various processes.
    Utensils is an accessories or materials used in working different food services in processing.
    Instruments is a measuring device that display the accurate measurement, weight and degrees of
    the different raw materials, ingredients, seasoning and extenders needed in processing food
    products.

    INTERPRET ME!
    Directions: Interpret what fish processing procedure undertaken in the given situation below.
    Write heating, freezing, drying, and smoking in the space provided.
    Nena is a medical college student and a government agency
    scholar. Her father Antonio is a fisherman who once went home with
    an abundant fish. She needs money to sustain her school projects
    1.
    like laboratory apparatus and paraphernalia. She thinks of getting
    money out of the fishes her father have. She marinated the fish and
    keep it overnight to sell in the morning.
    2. Braulio displays the fish using baklad under the heat of the sun.
    Tony wants to keep and maintain the freshness and flavor of the fish
    3.
    for a period of time.
    Nora wants to preserve a cooked food for a week without changing
    4.
    its savor. She cooked the fish as pinaksiw.
    5. Pedro used pugon to preserve the fish for food.
    Directions: Look at some old newspaper, magazine, and other resources that you may find
    a picture of different food processing tools, equipment, and utensils.
    Make a collage out of the pictures gathered. Use the space provided for your work. You will be
    rated using this rubric.

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