8

TECHNOLOGY AND LIVELIHOOD EDUCATION

FOOD PROCESSING
(SALTING, CURING AND SMOKING)
QUARTER I
Week 1-Lesson 1

CapSLET
Capsulized Self-Learning
Empowerment
Toolkit

Schools Division Office of Zamboanga City

Region IX, Zamboanga Peninsula
Zamboanga City

1|P age
 CapSLET
Capsulized Self - Learning Empowerment Toolkit

SUBJECT &
TLE 8 QUARTER 1 WEEK 1
GRADE/LEVEL
TOPIC Types and uses of equipment and tools for Salting
LO 1. Prepare equipment, tools, materials and CODE
LEARNING
utensils
COMPETENCY
1.1 Prepare equipment and tools for salting in TLE_AFFP9-12SL-Ia-c-1
accordance with manufacturer’s specification.

LEARNING  Define Salting;

OBJECTIVES  Classify equipment and tools used for salting.

IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Topic: Types and uses of equipment and tools for salting
Salting is one of the oldest food preservation methods. Salting is a process where the common
salt (NaCl), sodium chloride, is used as a preservative that penetrates the tissue; hence slows the bacterial
growth and deactivates the enzymes. Some of the factors involved in salting of fish which play important role
are purity of salt, quantify of salt used, method of salting, and weather conditions, flavor of the product.

The Table below shows the types and uses of equipment and tools for salting in accordance with manufacturer’s
specification.
EQUIPMENT FOR SALTING USES TOOLS FOR SALTING USES
1. Electric Fish Scaler 1. Wooden Salting Vat

Used in removing A container used

the scales of the in the salting
fish. process.

2. Oil Drum 2. Wooden Shovel or

Spade Used for mixing or
Used as a stirring the mixture
container to keep of salt and small
salted fish during fish for salting.
the process.

3. Salinometer 3. Earthen Pots

Used to measure Used in storing the
salinity of a brine. salted products.

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SAQ-1: What is the importance of salting?
SAQ-2: What will happen in the salting process if you don’t
have equipment and tools?

Let’s Do This!

Let’s Practice!

A. Define Salting.
__________________________________________________________________________
____________________________________________________________________________________.

B. Let’s see how much you have learned today!

(Answer on the Learner’s Activity and Assessment sheets.)
Directions: Given the following uses identify what types of Salting equipment and tools are being described.
______________1. It is used as a container to keep _____________4. It is used in removing the
salted fish during process scales of fish.
______________2. This is used in storing the salted _____________5. Used for mixing or stirring the
products. mixture of salt and small fish
______________3. A container used in the salting for salting.
process. _____________6. Used to measure salinity of
the brine.

REMEMBER
Key Points

Equipment and Tools: Uses of Manufacturer’s Specifications

Every equipment and tool that are purchased are accompanied with a manual containing
specifications as to how they are used, manipulated or operated, cared for and stored to lengthen their
serviceability. Specifications usually include the following:
1. Important safeguards or basic safety precautions to follow when using the device like a pressure cooker for
instance.
2. Warning labels which serve as a reminder to the user to read and follow instructions on the proper use and
operation of a certain device equipment or tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers and steamers.
4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device.

When using any equipment, tool or device it is important to read and understand the manufacturer’s
specifications in order to properly or accurately use or manipulate them and prevent any accident that may
occur due to ignorance or lack of information pertaining to their correct usage. Being familiar with all information
pertaining to food processing equipment results to systematic, orderly and accurate accomplishment of tasks.

TRY
Direction: Inside the box are names of equipment and tools used in salting. Classify them as “equipment” or
“tools”. Write your answers on the table below. (Answer on the Learner’s Activity and Assessment sheets.)
Electric Fish Scaler Oil Drum Salinometer
Wooden Salting Vat Earthen Pots Wooden Shovel or Spade

Salting Equipment Salting Tools

1. 1.
2. 2.
3. 3.

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  K TO 12 FOOD (FISH) PROCESSING LEARNING MODULE
REFERENCE/S  Arzu BINICI1 , Gülderen Kurt KAYA2, 1758, “Effect of brine and dry salting
methods on the physicochemical and microbial quality of chub (Squalius
cephalus Linnaeus) “.
This learning resource contains copyrighted materials. The use of which has not been
specifically authorized by the copyright owner. We are making this learning resource
in our efforts to provide printed and e-copy learning resources available for the learners
in reference to the learning continuity plan of this division in this time of pandemic.
DISCLAIMER
This LR is produced and distributed locally without profit and will be used for
educational purposes only. No malicious infringement is intended by the writer. Credits
and respect to the original creator/owner of the materials found in this learning
resource.

Written by:

JAYSON AFOS APUADO

Secondary School Teacher I
AYALA NATIONAL HIGH SCHOOL

4|P age
 CapSLET
Learner’s Activity and Assessment Sheets

SUBJECT
NAME
YEAR AND SECTION
TEACHER’S NAME
SAQ-1: What is the importance of salting?
1. ___________________________________________________________________________
What is Digestion?

SAQ-2: What will happen in the salting process if you don’t have equipment and
tools?mention above.
1.____________________________________________________________________________
What is Digestion?
Let’s Practice!
A. Define Salting.
______________________________________________________________________________
______________________________________________________________________________
B. Let’s see how much you have learned today!
Directions: Given the following uses identify what types of Salting equipment and tools are being
describe. Write the answer on the space before the number.

______________1. It is used as a container to _____________4. It is used in removing the

keep salted fish during scales of fish.
process. _____________5. Used for mixing or stirring
______________2. This is used in storing the the mixture of salt and
salted products. small fish for salting.
______________3. A container used in the ____________6. Used to measure salinity of
salting process. the brine.

TRY
Direction: Direction: Inside the box are names of equipment and tools used in salting. Classify
them as “equipment” or “tools”. Write your answers on the table below.
Electric Fish Scaler Oil Drum Salinometer
Wooden Salting Vat Earthen Pots Wooden Shovel or Spade

Salting Equipment Salting Tools

1. 1.
2. 2.
3. 3.

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Topic: Types and uses of equipment and tools for salting
Learning Competency: Prepare equipment and tools for salting in accordance with
manufacturer’s specification.

ANSWER KEY
LET’S PRACTICE TRY

Equipm
Salting

Salting
Tools
ent
1. LOI MRUD 4. EELCTICR FHSI
CLERAS
2. THERANE TOPS 5. DEOOWN HOLVES

Vat
Salting
Wooden
1.
1. Elec
RO PDASE
3. NWDEOO TSLAIGN 6. NOTERMEALIS

er
Scal
Fish
tric
TAV

Spade
or
Shovel
Wooden
2.
2. Oil
m
Dru

Pots
Earthen
3.
3. Sali
eter
nom

6|P age
 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)
Learning Area: Food Processing (Salting, Curing & Smoking) Grade Level: 8
Title: Types and uses of Equipment and Tools in Salting.
Quarter: 1
Week: 1
Learning Competency: LO 1. 1.1 Prepare equipment and tools for salting in accordance with
manufacturer’s specification.
Instructions:
1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached Summary
of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.
Standards /Criterion Items Yes No
CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. √
2. The copyrighted texts and visuals used in the LR are cited. √
3. The copyrighted materials used in the LR are accurately cited. √
4. The references are properly cited in the Reference/s box using
the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Factor II. Learning Competencies
1. Content is consistent with the targeted DepEd Most Essential √
Learning Competencies (MELCs) intended for the learning
area and grade level.
2. The MELC is subtasked into learning objectives based on the
Compressed Curriculum Guide Syllabus (CCGS) of a specific √
learning area.
Note: These 2 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Factor III. Instructional Design and Organization
1. The LR contributes to the achievement of specific objectives
of the learning area and grade level for which it is intended. √
2. Sequencing of contents and activities from UNDERSTAND,
REMEMBER and TRY within each lesson facilitates √
achievement of objectives.
3. Content is suitable to the target learner’s level of development, √
needs, and experience.
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4. Content reinforces, enriches, and / or leads to the mastery of
the targeted learning competencies intended for the learning √
area and grade level.
5. The LR develops higher cognitive skills (e.g., critical thinking √
skills, creativity, learning by doing, problem solving) and 21st
century skills.
6. The LR enhances the development of desirable values and
traits such as: (Mark the appropriate box with an “X” √
applicable for values and traits only)

Note: At least 5 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Factor IV. Instructional Quality
1. Content and information are accurate. √
2. Content and information are up-to-date. √
3. The LR is free from any social content violations. √
4. The LR is free from factual errors. √
5. The LR is free from computational errors (if applicable) √
6. The LR is free from grammatical errors. √
7. The LR is free from typographical errors. √
Note: At least 6 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Factor V. Assessment
1. The LR provides useful measures and information that help the
teacher evaluate learner’s progress in mastering the target √
competencies.
2. Assessment aligns with the learning competency/ies. √
3. Assessment provides clear instructions in the TRY section. √
4. Assessment provides correct answer/s. √
Note: All criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Factor VI. Readability
1. Vocabulary level is adapted to target users’ experience and √
understanding.
2. Length of sentences is suited to the comprehension level of the √
target user.
3. Sentences and paragraph structures are varied and appropriate √
to the target user.
4. Lessons, instructions, exercises, questions, and activities are √
clear to the target user.
5. The LR provides appropriate mother tongue for the target user. √
Note: At least 4 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor √
LAYOUT AND DESIGN
Factor I. Physical Attributes
1. All necessary elements are complete. √

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2. Cover elements are correct and complete. (i.e., w/ grade
indicator & learning area, CapsLET title, quarter, headings, √
division tagline)
3. The CapsLET follows the prescribed learning area color. √
4. The LR observes correct pagination. √
5. Contains accurate learning competency and code. √
Note: All criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor √
Factor II. Layout and Design
1. The LR follows the prescribed CapsLET template. (maximum √
of 10 pages and minimum of 3 pages)
2. The LR follows the prescribed CapsLET paper size √
(long bond paper - 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this Complied Not Complied
factor. √
Factor III. Typographical Organization
1. The LR uses appropriate font size (12 or 14) and styles √
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and italics. √
Note: All criterion items must be YES to indicate compliance to this Complied Not Complied
factor. √
Factor IV. Visuals
1. It contains visuals that illustrate and clarify the concept. √
2. It has images that are easily recognizable. √
3. Layout is appropriate to the child. √
4. Text and visuals are properly placed. √
Note: All criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor. √
Recommendation: (Please put a check mark (/) in the appropriate box.)

on the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

This material is non-compliant to the requirements in one or more factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

ound compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

Name/s Signature/s

Evaluator/s:
JAMES B. DE LOS REYES ________________________

MARISSA F. CASTRO ________________________

ROWENA J. JULSANI ________________________

Date accomplished: July 13, 2020

9|P age
 Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed

CapSLET

Title of the CapSLET: ____________________ Grade Level: ______

Quarter: ___________________________
Week: _____________________________
Part of the Put a check mark
CapSLET/
Brief
Paragraph / Line / Specific
description of
Page number (in recommendations
Errors/
chronological for improving the Not
Findings/ Implemented
order) identified criterion Implemented
Observations

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

Other Findings: Write additional comments and recommendations not captured

in the evaluation tools used.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________
Prepared by: Date accomplished:
_________________________ _____________________
(Signature Over Printed Name)

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