REPUBLIC OF THE PHILIPPINES

Department of Education
PUBLIC TECHNICAL-VOCATIONAL

Cfddfdfdfd CONTEXTUAL LEARNING MAT

HIGH SCHOOLS

CONTEXTUAL LEARNING MATRIX

Food Processing
QUALIFICATION TITLE: Food Processing NC ll

UNIT OF COMPETENCY: Process Food by Salting, Curing and Smoking

MODULE TITLE: Processing Food by Salting, Curing and Smoking

Learning Concepts/Content Suggested

Learning
Assessment Criteria Teaching/Learning Guide Questions
Outcome
Technology Science Math English Activities

LO1 – 1. 1 Equipment and Cleaning and (Technology ) (Technology )

Prepare tools for salting, sanitizing of Through actual What are the
equipment, curing and smoking equipment, tools, handling, the learner will equipment, tools,
tools, are prepared in materials and be able to identify, materials and utensils
materials and accordance with utensils for salting, calibrate and sanitize the needed in processing
utensils standard curing and equipment, tools, food by salting,
specifications smoking meat, materials and utensils curing smoking?
poultry, eggs and for processing food by
1.2 Equipment are other marine salting, curing and What is the
checked, sanitized products smoking. importance of
and calibrated in sanitizing kitchen
accordance with Uses and utensils?
manufacturers‟ specifications of
specification equipment , tools,
materials and
1.3 Kitchen utensils utensils
are readied and
sanitized in
accordance with
manufacturers‟
specifications
Y-III Explain the (Science) (Science)
safety precautions in Present different Why is it important to
laboratory chemical apparatus. follow safety
Demonstrate the correct precautions in the
Y-I Demonstrate safe way of using them. laboratory?
ways of using
 apparatus/equipment Classify the equipment,
in the laboratory tools and utensils used in
salting, curing and
Y-III Classify smoking as metal and
elements as metals or non-metal based on the
non-metals based on observable properties
their properties

Y-I Measure the (Math ) (Math)

volume Find the volume of the What is the
kitchen utensils to be importance of finding
used in salting, curing, the volume of the
and smoking. utensils?

Y-I Interpret (English ) (English)

instructions, Demonstrate the How are the
directions, regulations preparation of equipment, tools,
correctly equipment, tools, materials and utensils
materials and utensils. prepared?

LO2-Prepare 2.1 Raw materials are Sorting and (Technology) (Technology)

the raw sorted and graded grading of raw Through lectures and What are the qualities
materials in accordance with materials for discussions, the learners of raw materials for
specifications salting, curing and will be able to prepare salting, curing and
smoking ingredients: smoking?
2.2 Eggs for salting are 1.Sorting and grading
cleaned and washed Steps in preparing 2.Proper cleaning and What are the steps in
in accordance with the raw materials washing cleaning a fish?
approved standard for salting, curing 3.Preparing ingredients
procedures and smoking in accordance with
approved specification
2.3 Poultry for curing How to clean fish
is skinned, Clean fish following the
eviscerated and procedure in cleaning
washed in the fish.
accordance with
approved
specifications
2.4Fish and other
marine products are
cleaned, scaled,
eviscerated,
deboned, filleted
and washed in
accordance with
approved
specifications and
standard
procedures.

2.5Cleaned raw
materials are
weighed in
accordance with
approved
specifications (Science ) (Science)
Y-I Differentiate the Compare the physical Why do we need to
observable physical properties of the raw measure accurately
characteristics/prope materials before and the raw materials
rties of substances… after the preparation of needed in Food
processed food by Processing?
salting, curing and
smoking.

Y-III Define (Math) (Math)

identify , illustrate Identify the number of Why do we cut the
different kinds of sides of sliced raw raw materials into
polygons materials. shapes?
according to the
number of sides
Y-I Listen to and (English)
carry out instructions Follow instructions
given heard.

Demonstrate the
preparation of raw
 materials for salting,
curing and smoking

LO3-Prepare 3.1Required salt and Sanitary food (Technology ) (Technology)

salting and other ingredients and handling practices Through lectures, What are the
curing adjuncts for salting discussion and ingredients needed
solutions and and curing are Uses and demonstration the in processing food
mixtures measured and specifications of learners will be able to for salting, curing
weighed in line with raw materials and measure and weigh and smoking
approved ingredients ingredients in
specifications and accordance with How do you define
Occupational Health Steps and approved specifications terms and concepts?
and Safety techniques in
requirements preparing salting, Define terms and
curing solutions concept such as salting,
3.2Required and mixtures curing and smoking
ingredients for
pumping pickles,
cover pickles and dry
cure mixture are
measured and
weighed in line with
approved
specifications.
Y-II Promote (Science) (Science)
occupational health Assign students to Why do we need to
and safety measures record the occupational promote
in food processing health and safety occupational health
measures in food and safety?
processing

Y-I Convert (Math) (Math)

measurement from Convert tablespoon to How do you convert
one unit to another cup and vice versa tablespoon to cup?
relative to having
accuracy in preparation
of mixtures.
 Y-I Give (English) (English)
instructions, Listen to Do‟s and What to do and not
prohibitions, Dont‟s in preparing to do in preparing
warnings salting, curing solutions salting and curing
and mixtures solutions and
Y-IV Define words mixtures?
through word Unlock
analysis (prefix, of difficulties (word
roots, suffixes) game)

LO4-Cure 4.1Curing mixture and Sanitary food (Technology) (Technology )

the raw prepared materials handling practices Through lectures, What are the steps in
materials are mixed in discussions and salting, curing and
accordance with Curing procedures demonstrations, the smoking of food?
approved and techniques learners will be able to
specifications and mix the curing mixtures What are the
enterprise Salting procedures to the raw materials in ingredients of each
requirements techniques accordance with cured product?
approved specifications
4.2Mixture is allowed
to be cured at room Prepare curing mixture
temperature or and mix to prepared
refrigerated materials for longanisa,
temperature at tocino, tapa, bacon,
appropriate number ham, smoked bangus,
of days. etc.

4.3Materials being
cured are kept
submerged in
solution to obtain
even
distribution/penetr
ation of curing
mixture in line
with approved
specifications.

Y-II Explain osmosis (Science) (Science)

 as a type of diffusion Perform activity: What is the role of
“Salted Eggs” ask them osmosis process in
how to relate their the preparation of
activity on osmosis salted eggs?
process.

Y-I Express (Math) (Math)

relationships Solve problems on ratio Why is there a need
between two and proportion to use ratio and
quantities using involving salting and proportion in salting
ratio curing solution. and curing process?

Y-VI Write a short (English) (English)

paragraph about an Write an observation What did you observe
activity performed in report to the cured mixture?
class

LO5-Finish 5.1Cured food Smoking (Technology ) (Technology)

the cured materials are procedures and Through lectures, What is the
materials removed from the techniques discussions and procedure in
solutions, washed demonstrations, the finishing the cured
and drained in Total Quality learners will be able to materials for salting,
accordance with Management and wash, drain and cook curing and smoking?
standard operating Food Quality cured products
procedures Systems Principles according to How does salt
specifications penetrate preserved
5.2 Drained cured Hazard analysis foods?
materials are Critical Control Cook cured products
cooked in proper points according to What method of
cooking medium. specifications. cooking is used for
Good the following:
5.3 Cooked cured manufacturing longanisa, tocino,
products are Control Points tapa, bacon, ham,
smoked according smoked fish, etc.?
to specifications

5.4 Cooked cured

smoked products
are transferred to
 containers and
cooled according
to specifications

5.5 Salted eggs are

hard boiled and
colored with
grana solution in
accordance with
approved
specifications (Science ) (Science)
Y-I Analyze how Find the ways of energy How will you
energy is transferred transfer in smoking describe the
from one body to process of fish circulation of heat
another inside and outside
the smoking house?

How do chemical
impurities affect
efficient
preservation by
salting?

Y-I Interpret (English ) (English)

instructions, Demonstrate smoking What are the things
directions, notices, procedures and to be considered in
rules and regulations techniques. smoking food?
correctly
.
Y-II Give
instructional
information and
constraints

LO6-Prepare 6.1 Daily production Recording and (Technology ) (Technology)

production inputs is noted and reporting skills Through lectures What are the costs
report documented discussions, the learners considered in
according to Financial would be able to prepare determining the price
 standard operating recording a daily production data at which one should
procedures according to prescribed sell his finished
Procedure for format products?
6.2 Daily production determining the
output is noted and selling price of Discuss air humidity and
documented processed food temperature and how
according to products these affect dried and
standard operating smoked products
procedures.

6.3 All production

data are recorded
and presented
according to
prescribed format
Y-I Organize (Science)
qualitative and Oral presentation using
quantitative data in PowerPoint
the form of charts,
tables and graphs

Compare data to
look for pattern and
trends
Interpret data based
on observed patterns
and trends
Y-IV Collect (Math)
statistical data and (Math) What is the
organize in a table Gather the data and importance of
make a table of all the collecting and
production. organizing data in the
preparation of
production report?

Y-II Make a write-up (English)

of ideas presented in (English) What are the ideas
concept maps Write a written report reflected in the
 based on a concept map concept map?
Y-II Transcode ideas
from concept maps to
text

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY: PROCESS FOOD BY FERMENTATION AND PICKLING

MODULE TITLE: Processing Foods By Fermentation and Pickling

Learning Concepts/Content Suggested

Learning
Assessment Criteria Teaching/Learning Guide Questions
Outcome
Technology Science Math English Activities

LO1- Prepare 1.1 Equipment, tools, Functions of (Technology) (Technology)

equipment, materials and utensils equipment, tools, Identify the equipment , What are the
tools, materials for fermentation and materials and tools, materials and equipment, tools,
and utensils pickling are selected utensils utensils for processing materials and
according to food by fermentation and utensils to be
requirements. Cleaning and pickling prepared for
sanitizing processing food by
1.2 Equipment, tools, equipment, tools and Assemble and sanitize fermentation and
materials and utensils utensils the tools and equipment pickling?
are checked and
calibrated in Sanitary practices in How do we prepare
 accordance with Food Processing Identify kitchen tools and a sanitizing solution
manufacturers‟ utensils as samples of for equipment and
specifications simple machine tools?

1.3 Equipment utensils for What is the work

the above mentioned flow in a sanitizing
food processing procedure?
methods are readied
and sanitized according
to manufacturers,
specifications.
Y-I Demonstrate (Science) (Science)
safe ways of using Present different What are some of
apparatus / laboratory apparatus and the kitchen utensils
equipment in the demonstrate the correct that are classified as
laboratory ways of using them. simple machines?

Y-1 Discuss work

and the advantages
derived from
machines

Y-I Measure the (Math) (Math)

volume Find the volume of the What is the
utensils to be used in importance of
fermentation and finding the volume
pickling. of the utensils to be
used in fermentation
and picking?
Y-IV Listen to take (English)
down information Take down notes from a
from lectures lecture

Y-I Carry out Demonstrate the

instructions given preparation of equipment
tools, materials and
utensils
LO2- Prepare 2.1 Raw materials are Sorting and grading (Technology ) (Technology)
raw materials sorted and graded raw materials Prepare raw materials for Why should a
according to approved fruits and vegetable learner need to
criteria and enterprise Procedures and fermentation such as: prepare raw
requirements techniques in  sorting materials for
preparing fruits and  grading processing food by
2.2 Sorted and graded vegetables for  weighing fermentation and
fresh fruits and pickling and  washing pickling?
vegetables are fermenting  peeling
weighed, washed,  cutting What are the
peeled, cut and sliced Procedures in qualities of food
 slicing
according to required preparing fish and best for
sizes and shapes other marine fermentation and
Clean, cut and wash of
products for pickling?
fish and other marine
2.3 Fish and other marine fermentation
products for fish
products are cleaned, fermentation
eviscerated, cut and
washed according to
specifications

(Science)
(Science)
Y-I Observe Why do we need to
Demonstrate how to
characteristics of measure accurately
weigh accurately using
matter with the raw materials
the raw materials for
precision and needed in food
fermentation
accuracy by using processing?
appropriate
measuring
instrument
Y-I Measure (Math)
(Math)
weight Is the weight of the
Find the weight of the
raw materials
raw materials using
weighing scale. important in
fermentation and
pickling? Why?

Y-II Use a variety (English)

(English)
of cohesive devices How to prepare
Write a paragraph on the
to make the flow of fruits and
 thought from one procedures and vegetables
sentence to another techniques in preparing for pickling?
smooth and raw materials for pickling
effortless and fermentation using
cohesive devices

LO3- Perform 3.1 Prepared fruit is Steps or procedures (Technology ) (Technology )

alcoholic mixed with water followed in Prepare fruit wines What are the
fermentation according to alcoholic ingredients of fruit
of fruits and specifications. fermentation of wine?
vegetables fruits and vegetables
3.2 Mixture is allowed What are the
to boil and juice is general directions in
extracted in accordance preparing fruit
with specifications and wine?
enterprise
requirements.

3.3 Extracted juice is

cooled and mixed with
other ingredients like
sugar and yeast in
accordance with
specifications.

3.4 Juice is fermented

for 1-2 weeks

3.5 Fermented juice is

strained, filtered and
heated according to
specifications

Y-III Identify (Science) (Science)

chemical reaction / Illustrate chemical What type of
equation involved equation involved in the chemical reaction is
in chemical fermentation process involved in wine
processes making?
 Y-I Express (Math) (Math)
relationships Solve problems on ratio What is the
between two and proportion involving importance of ratio
quantities using alcoholic fermentation of and proportion in
ratios fruits alcoholic
fermentation of
fruits?

Y-I Listen to (English)

determine steps in Listen and take down
a process notes on the steps in the
preparation of fruit juice
Y-I Carry out
instructions given (English)
Demonstration on the
preparation of fruit wine

LO4- Perform 4.1 Alcoholic liquid is Ingredients for (Technology ) (Technology)

acetic mixed with mother acetic acid/lactic Preparation of the What are the raw
acid/lactic acid vinegar according to acid fermentation following products materials needed in
fermentation/ specifications -fruit and vegetable preparing fruit
pickling of Procedures in acetic vinegar vinegar and pickled
vegetables 4.2Mixture is allowed to and lactic acid -fermented and fruits and
ferment for 2-4 weeks fermentation pickled fruits and vegetables?
according to standard vegetables
procedures

4.3 Mixture is Classifications of

strained/filtered then fruit and vegetable
clarified according to pickles
specifications
Pickling procedures
4.4 Acetous liquid is and techniques
heated according to
specifications

4.5 Pickled products are

prepared according to
 specifications

Y-III Separate the (Science) (Science)

components of a Cite useful products in What are the useful
mixture fermentation process products ion
Recover useful fermentation
chemicals result of process?
the preparation of
mixture

Y-I Express (Math) (Math)

relationship Express in ratio and How will you apply
between two proportion the following: ratio and proportion
quantities using  Acetic acid in performing
ratios  Lactic acid fermentation and
fermentation pickling vegetables?
 Pickling of
vegetables

Y-II Make a report (English) (English)

of an observation Report in class about Differentiate fresh
observation on a from pickled
performed activity vegetables.

LO5- Ferment 5.1Fish and other marine Classifications of (Technology ) (Technology)

fish and other products are mixed fermented fish and Preparation of fermented What are the general
marine with required salt other marine fish products procedures in
products according to mixing products preparing the
requirement following:
Ingredients and -bagoong and
5.2The mixture of fish, spices for patis
and other marine fermenting fish and -burong isda
products and salt are other marine
left to ferment for 1-2 products
weeks in fermentation
vats/vessel according to Fermentation
standard procedure procedures and
 techniques for fish
5.3Fish paste/fish sauce and other marine
are heated according to products
standard procedures
Y-III Describe (Science ) (Science)
chemical reaction Cite useful products in What are the useful
taking place in the fermentation process products ion
decay of food fermentation
process?

Y-III Apply the (Math ) (Math)

fundamental law Solve problems on the What is the
of proportion fundamental law of importance of
proportion involving fundamental law of
fermentation of fish. proportion in
relation to the
fermentation of
fish?

Y-II Make a report (English ) (English)

of an observation Report in class about What did you
observation on a observe in the
performed activity. fermentation
process?

LO6- Prepare 6.3All production data Preparation of (Technology ) (Technology )

production gathered are presented Production and List down the expenses, How do you compute
report in prescribed format to Marketing Cost yield, recoveries, rejects for the cost and
include: Data Sheet and spoilage return of producing
 Daily production different fermented
input Computation of expenses products?
 Daily production and profit
output

Y-I Organize (Science)

quantitative data and Presentation through
interpret data based power point or other
on observed pattern graphical/visual
 and trends presentation

Y-IV From a (Math) (Math)

given statistical Interpret the result in Why do we need to
data we have to terms of input and output. interpret the data that
interpret is being gathered in
the production
report?
Y-II Make a write (English)
up of ideas Write/prepare a narrative
presented in a report on a project„s
gathered data outcome.

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY: PROCESS FOOD BY SUGAR CONCENTRATION

MODULE TITLE: Processing Food by Sugar Concentration

Learning Assessment Criteria Learning Concepts/Content Suggested Guide Questions

 Outcome Teaching/Learning
Technology Science Math English Activities

LO- 1 Prepare 1.1 Equipment tools, Equipment, tools, (Technology) (Technology)

equipment, tools, materials and materials and utensils Through actual What are the
materials and utensils for for preserving fruits handling, the learners equipment, tools,
utensils. processing food by and vegetable by sugar will be able to utensils and
sugar concentration concentration differentiate and materials needed in
are prepared in calibrate equipment, processing food by
accordance with Sanitizing tools and tools, materials and sugar
manufacturers‟ utensils utensils for processing concentration?
specifications food by sugar
concentration Why is it necessary
1.2 Equipment tools to sanitize tools and
and utensils are utensils for
calibrated in processing use
accordance with the
manufacturers‟
specifications.

1.3 Equipment tools

and utensils for
preserving foods by
sugar concentration
are readied and
sanitized as required (Science) (Science)
Y-III Explain the Cite safety precautions What is the
safety precautions in in preparing materials importance of
laboratory and equipment in preparing
sugar concentration equipment, tools,
Y-I Demonstrate safe utensils and
ways of using materials before
apparatus / equipment processing foods?
in laboratory

Y-I Measure the (Math) (Math)

temperature Find the temperature What is the
of the fruit using the importance of
 jelly thermometer. getting the
temperature of the
fruit?

Y-I Interpret (English) (English)

instructions, Demonstrate the What are the things
directions, regulations preparation of to be considered in
correctly equipment, tools, preparing
materials and utensils equipment, tools,
materials and
utensils in
processing by sugar
concentration?

LO- 2 Prepare 2.1Availability of Sorting and grading (Technology) (Technology)

the Raw raw materials is fruits and vegetables Through lectures and What are the
Materials checked according demonstrations‟ the different forms of
to required food Preparing learners will be able to sugar concentrates?
processing methods fruits/vegetables for perform the following
jelly, jam and activities: What are the
2.2Sorted fruits and marmalade preserve -sorting and grading essential ingredients
vegetables are making of fruits and of sugar
washed, peeled vegetables concentrates?
sliced and cut -extracting juice for
according to jelly making What qualities of
required sizes and -chopping and fruits and vegetables
shapes blending of fruits are best for
-cooking fruits and processing by sugar
2.3Prepared fruits vegetables in syrup. concentrate?
and vegetables for
jelly/jam or
marmalade are
finely chopped

2.4Prepared fruits
and vegetables for
jelly and marmalade
are boiled to obtain
the juice extract
 Y-I Differentiate the (Science) (Science)
2.5Prepared finely observable properties Describe the intensive/ What are the
chopped fruits and of substances and extensive physical intensive/ extensive
vegetables for jam mixture properties of fruits and physical properties
are mixed with sugar …acidity/basicity vegetables. of fruits and
vegetables?

Y-III Define (Math) (Math)

identify, illustrate Identify the number of Is there a need to
different kinds of sides of cut fresh identify the number
polygons vegetables. of sides of the
according to the vegetables? Why?
number of sides

Y-I Carry out (English) (English)

instructions given Carry out instructions How to prepare
on the preparation of fruits and vegetables
raw materials. for processing by
sugar concentrates?
Oral recitation on the
description of opposite How will you relate
quantities in real life the concept of
opposites to real life
situations,
particularly in the
preparation of raw
materials?

LO-3 Prepare 3.1Required amounts Test for pectin, and (Technology)  (Technology )
acid, pectin and of pectin, sugar and acid contents Through lectures  What are the
sugar mixture citric acid are discussions and methods of
measured Acid, sugar, pectin demonstration the determining the acid
according to ratio adjustment and learners will be able to and pectin contents
approved computation test acid and pectin of fruits and
specifications content of fruits; vegetables?
-determine the
3.2Measured pectin, needed amount of What is the
acid and sugar are sugar
 mixed with proportion of sugar
chopped fruits Practical exercises to be added to fruits
according to using mathematical if the fruit is:
approved skills -high in pectin
specifications -low in pectin
-high in acid
low in acid

How will you

adjust the amount
of acid and pectin
required for jellies
and marmalades?
(Science )
Y-III Detect Test compounds using (Science)
compounds whether indicator How will you
acids, bases and salts determine the
using indicators presence of acid in a
mixture?
Y-I Express (Math)
relationship Solve problems on (Math)
between two ratio and proportion Why do we need to
quantities using involving the pectin express in ratio and
ratios content of fruits and proportion the
vegetables. pectin content of
fruits and
vegetables?
Y-I Give instructions, (English )
prohibitions, Give and follow
warnings instructions correctly

LO-4 Cook 4.1Mixture is heated Procedures and (Technology) (Technology)

Sugar and boiled/cooked to techniques in cooking Through discussions How long will you
Concentrates required consistency jellies, jams, and demonstration boil the fruits
marmalades and learners will be able mixtures in order to
4.2Desired end point preserve to process food by reach the desired
is checked/tested as sugar concentration. endpoint?
 specified Testing sugar What methods are
concentrates to desired Laboratory work used to determine
endpoint the jellying point
for sugar
concentrates?

What possible
problems will be
encountered in
processing food by
sugar
concentration?

Y-III Describe the (Science) (Science)

types of mixture Classify mixtures as What are the
to homogeneous and different types of
heterogeneous mixtures?

Y-I Express (Math) (Math)

relationship Express in ratio and Why are ratio and
between two proportion the kind of proportion
quantities using syrup needed for the important in
ratios fruit. processing foods
and sugar
concentrates?

Y-II Prepare a record (English ) (English)

of an observation Write an essay about What happen when
observation made. mixture is heated
and boil?

LO-5 Prepare 5.1Daily production Preparing production (Technology) (Technology)

Production report, input, output report Through lectures and How will you
Report and variances are discussions/ the compute the
documented students will be able to production cost of
according to learn how to prepare the different
enterprise production report processed
requirement and submit the products?
 accomplished
5.2All production data production report How will you
gathered are form. determine the
recorded and selling price and
presented according profit of processed
to prescribed format products?
Y-I Organize (Science )
quantitative data and Write the results of the
interpret data based laboratory activity
on observed pattern
and trends

Y-IV Collect (Math) (Math)

statistical data Gather the data and Why do we make a
and organize in a make a table of all the table in all the data
table production gathered?

Y-III Prepare a write- (English ) (English)

up to present Write a report based How much did you
information. on the data gathered earn from your
using different types processed product?
Y-III Use different of graphic organizers
types of graphic
organizer to show Prepare/fill up a
relationships between production report form
and among ideas
QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY: PACKAGE PROCESSED FOOD PRODUCTS

MODULE TITLE: Packaging Finished/Processed Food Products

Learning Concepts/Content Suggested

Learning
Assessment Criteria Teaching/Learning Guide Questions
Outcome
Technology Science Math English Activities

LO- 1 1.1Packaging materials Packaging (Technology ) (Technology )

Prepare are selected and equipment, tools Select, clean, sanitize What are the
Packaging checked according to and utensils and operate packaging
equipment, the finished processed packaging equipment, equipment, tools and
tools and food products Washing, tools and materials materials?
materials. specifications sterilizing,
packaging
1.2Packaging materials of equipment, tools
varying sizes are and materials
washed and sterilized
in accordance with Packaging
manufacturers‟ materials for
specifications processed food
products

1.3Appropriate tools and

equipment are selected
according to
manufacturers‟
specifications

1.4Operation of
packaging equipment
is monitored to ensure
 conformity with
specified product
output
Y-III Classify (Science ) (Science)
materials as metal or Make a list of Why do we need to
non metal based on packaging materials and have different
their properties classify them as metal. packaging
or non-metal materials?

Y-I Measure the (Math) (Math)

volume Find the volume of the What is the
containers before importance of
sterilizing. getting the volume
of the containers?

Y-I Give clear (English)

commands, requests Give instructions,
and directions to get directions correctly.
things done.

LO-2 2.1Cooled cured products Appropriate (Technology ) (Technology)

Undertake are placed in packaging Package different
Packaging of appropriate packaging materials are used process foods products What are the
Finished/ materials to according to the in accordance to appropriate
Processed requirements set enterprise requirement packaging
Food 2.2Salted eggs are placed for finished materials for each
Products in trays/ boxes in processed food Predict outcomes in kind of processed
accordance with products packaging processed food products
specifications food
Sanitary practices What are the Do‟s
2.3Fermented/ pickled in food handling and Dont‟s in
product are packaged packaging food
and sealed products?
hermetically according
to enterprise What are the
requirements different packaging
processes?
2.4Cooled processed
 products are wrapped
clean according to What will happen if
specifications the processed food
products are not
2.5Canned/ bottled packaged properly?
products are sealed
hermetically according
to approved
specifications

2.6Sugar concentrated
finished products are
hot packed in dry
sterile glass bottles

2.7Dried/ Dehydrated
food materials are
packed in appropriate
packaging materials
Y-III Explain the (Science) (Science)
factors affecting Use the inquiry method What are the
rates of chemical to determine the effects harmful effects of
reactions of canned meats and canning meats and
other processed foods. processed foods?

Y-I Measure volume (Math) (Math )

Find the volume of the What is the
containers before importance of
sterilizing. finding the volume
of the containers
before sterilizing?
Y-I Give instructions, (English)
prohibitions, warnings. Listen to Do‟s and
Dont‟s in packaging
Y-II Distinguish food products
between facts and
opinions Determine facts or
opinions from the given
 statement.

LO-3 3.1Packaged finished/ Labeling materials (Technology) (Technology)

Perform Post processed food products Seal, label, check What are the rules
Packaging are sealed and labeled Packaged conditions of and regulations
Procedures according to processed food packaged/ processed prescribe by
specifications products products Bureau of Food and
Drugs (BFAD)
3.2Condition of packed Store packaged food packaging and
finished/ processed Package checks products labeling of food
products is checked to and inspections distributed in the
ensure conformity with Philippines?
specified outputs Proper storing of
the labeled Why are food
3.3Packaged finished packaged labels important?
products are stored finished/
according to required processed Aside from labels
temperature and products what are the other
humidity packaging
requirements
needed?

What conditions of
packaged finished
products are
checked to insure
conformity to
specified output?

Y-I Draw (Science)

conclusions based Make conclusion
on the scientific based on packaged
results finished/processed
food products

Y-IV From the (Math ) (Math)

given statistical data Make conclusion on What is the
draw conclusions the gathered data importance of
involving the post drawing conclusion
 packaging procedure. from given
statistical data in
relation to post
packaging
procedure?

Y-IV Write notices. (English)

Label exercises
Y-IV Make
generalization and Make conclusions and
significant abstractions generalization (on
packaging).