Republic of the Philippines

Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 1 Quarter 4
______________________________

Name: ______________________________________
School: ______________________________________

Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO1. Prepare equipment, tools, materials  What’s New Have the parent hand-in the
1:00 – 3:00 Processing – and utensils - Read the introduction of the lessons output to the teacher in school.
Smoking/Salting/ that focuses motivation and its
2:00 – 2:30 Curing) 1.1 Prepare equipment and tools for purpose. Send outputs through Google
(Recess) salting, curing and smoking in - Some terminologies related to food classroom/messenger/emails
accordance with manufacturer’s processing particularly about provided by the teacher (if any).
specifications smoking, salting and curing were
presented.
1.2 Check, sanitize and calibrate
equipment for the above food  What I Know
processing methods in - Pre-test
accordance with manufacturer’s - Answer the 10-item test. Identification of
specifications food processing equipment, tools, utensils
and apparatus.

 What’s In
TLE_AFFP9-12SL-la-c-1 - Answer the five-item process questions to
know more the prior knowledge of learners
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

 What is It.
- Read the Discussion of the lesson
- Equipment
- Utensils: Containers
- Hand Tools
- Cutting Tools
- Apparatus
- Checking , sanitizing and calibrating
of tools

 What’s More.
- Identification of the given 10 pictures
of food processing equipment, tools,
utensils and apparatus.

 What I Have Learned

 Fill-out the blanks on the paragraph to
process what have learned from the
lesson.

 Assessment
- Answer the ten-item multiple choice
test (A) and locate 10 words from the
word search box.

 What I Can Do.

- Answer the five questions. Answers
should not be more than 2 sentences
with the following scoring rubric:
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Criteria Score
Idea/Content 2 – Interesting and well-stated idea.
1 – Idea is good but some of the
keywords are not related to the
questions.
Mechanics 2 - Correct spelling, grammar and
punctuation. Complete sentences
and correct use of capitalization.
1 - Some spelling and grammar
errors. Sentence fragments and
with incorrect use of
capitalization.

Note: Answers will be checked using the rubrics

provided. Scoring rubric was also included in the
module for the reference/guide of learners.
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 2 Quarter 4
______________________________

Name: _______________________________________
School: ______________________________________

Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 2. Prepare the raw materials  What’s New Have the parent hand-in the
1:00 – 3:00 Processing – - Read the introduction of the lesson that output to the teacher in school.
Smoking/Salting/ 2.1. Sort and grade raw materials are in focuses motivation and its purpose.
2:00 – 2:30 Curing) accordance with specifications. Send outputs through Google
(Recess)  What I Know classroom/messenger/emails
2.2. Prepare egg for salting in accordance -Answer the 10-item pre-test, a True or False provided by the teacher (if any).
with approved standard procedures. type of questions.

 What’s In
TLE_AFFP9-12SL- ld-f-2
- Answer a 5-item review identification items.

 What Is It
Read the lesson regarding Salting, Curing and
Smoking.
- Salting
- Osmosis, Water Activity, Methods of
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Salting
- Curing
- Curing products
- Smoking
- Two Ways of Smoking

- Read also about Sorting, Grading and

Selecting in food processing, these includes
the following processes:
- Checking for Meat Quality
- Checking for Fish Quality
- Checking for Egg Quality
- Read and understand the egg preparation for
salting
- Take note the procedures of Salted
Chicken Eggs and Salted Duck Eggs

 What’s More
- Answer the 10-item TRUE or FALSE
questions.

 What I Have Learned

- Fill-out blanks on the paragraph to process
what have learned from the lesson.

 Assessment
- Answer the fifteen-item multiple choice
test.

 What I Can Do
Answer the three questions. Answers should not
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

be more than 2 sentences with the following

scoring rubric:

Criteria Score
Idea/Content 2 – Interesting and well-stated idea.
1 – Idea is good but some of the
keywords are not related to the
questions.
Mechanics 2 - Correct spelling, grammar and
punctuation. Complete sentences
and correct use of capitalization.
1 - Some spelling and grammar
errors. Sentence fragments and
with incorrect use of
capitalization.

Note: Answers will be checked using the rubrics

provided. Scoring rubric was also included in the module
for the reference/guide of learners.
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 3 Quarter 4
______________________________

Name: _______________________________________
School: ______________________________________
Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 2. Prepare the raw materials  What’s New Have the parent hand-in the
1:00 – 3:00 Processing – - Read the introduction of the lessons output to the teacher in school .
Smoking/Salting/ 2.3. Prepare poultry for curing in accordance that focuses motivation and its
2:00 – 2:30 Curing) with approved specifications and standard purpose. Send outputs through Google
(Recess) procedures. - classroom/messenger/emails
 What I Know provided by the teacher (if any).
TLE_AFFP9-12SL- ld-f-2 - Read and answer the questions for
pre-test. Identify the statements, use
the scrambled words given after
each statement, this serve as clue
for the answers.

 What’s In
- Complete the 10 statements by
filling-out the identified words. This
part will review the learners with
the previous lesson.

 What Is It
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

- Read the topic about Poultry

- Kinds of Poultry
- Washing and Cleaning Meat
- Familiarization on the Standard
Measurements and Conversion
(Review with the different measuring
devices and common measurement in
food processing)

 What’s More
- Provide the missing word/words to
complete the statements. (10-item)

 What I Have Learned

- Fill-out the missing word/words to
complete the summary of the lesson.

 Assessment
- Answer the 5-item multiple choice.

 Additional Activities
- Five-item measurement conversion in
food processing.
- Convert the following measurement
given in ounces into grams and fluid
ounces into millimeters.

 What I Can Do
Answer the four questions. Answers should
not be more than 2 sentences with the
following scoring rubric:
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Criteria Score
Idea/Content 2 – Interesting and well-stated
idea.
1 – Idea is good but some of the
keywords are not related to
the questions.
Mechanics 2 - Correct spelling, grammar and
punctuation. Complete
sentences and correct use of
capitalization.
1 - Some spelling and grammar
errors. Sentence fragments
and with incorrect use of
capitalization.

- Note: Answers will be checked using the

rubrics provided. Scoring rubric was
also included in the module for the
reference/guide of learners.

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

GRADE 7
Week 4 Quarter 4
_____________________________
Name: _______________________________________
School: ______________________________________
Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 3. Prepare salting and curing solutions  What’s New Have the parent hand-in the
1:00 – 3:00 Processing – and mixtures - Read the introduction of the lessons output to the teacher in school.
Smoking/Salting/ that focuses motivation and its
2:00 – 2:30 Curing) 3.1 Measure and weigh required ingredients purpose. Send outputs through Google
(Recess) for pumping pickle, cover pickle and dry classroom/messenger/emails
cure mixture in line with approved  What I Know provided by the teacher (if any).
specifications - Answer the 10-item pre-test. Identify
the missing word/words in every
TLE_AFFP9-12SL- lh-i-3 statement.

 What’s In
- Answer the 5-item multiple choice
test.

 What Is It
- Read the Discussion of the lesson
Salting /Curing Mixtures and
Solutions
- Brine Solution
- Common Ingredients in
Processing Food by Curing
-

 What’s More.
- Answer the 10-item post-test
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

 What I Have Learned

- Fill-out the blanks to complete
generalization. Refer the answer at
the Key Answer part of the
module.

 Assessments
- Answer the five-item multiple
choice.

 What I can Do
- Perform the task for this module.
Take pictures of the tools and
ingredients needed in preparing
brine solutions. Print them out
and put a label on each
tool/ingredient.

Note: Outputs will be graded using the Scoring

Rubric provided.

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 5 Quarter 4
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

______________________________

Name: _______________________________________
School: ______________________________________
Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 3. Prepare salting and curing solutions  What’s New Have the parent hand-in the
1:00 – 3:00 Processing – and mixtures - Read the introduction of the lessons that output to the teacher in school.
Smoking/Salting/ focuses motivation and its purpose.
2:00 – 2:30 Curing) 3.1 Measure and weigh required This is about “Mise-en-place” in food Send outputs through Google
(Recess) ingredients for pumping pickle, cover processing. classroom/messenger/emails
pickle and dry cure mixture in line with provided by the teacher (if any).
approved specifications  What I Know
- Answer the 5-item pre-test.
TLE_AFFP9-12SL- lh-i-3
 What’s In
- Answer the 5-item multiple choice test.
An activity to review the previous
lesson.

 What Is It
- Read the Discussion of the lesson
Methods of Curing
- Pumping Pickle
- Cover Pickle
- Dry Curing
- Combination Curing
Procedures in preparing the different
methods of curing
-

 What’s More.
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

- Answer the 10-item post-test

 What I Have Learned

- Fill-out the blanks to complete
generalization. Refer the answer at the
Key Answer part of the module.

 Assessments
- Arrange the steps in preparing dry
cure mixture and pumping pickle.

 What I can Do
- Answer the question “Why is mise-en-
place an important skill to learn and
practice?”

Criteria Score : 2 Score : 1

Idea/Content Interesting and Idea is good but
well-stated idea. some of the
keywords are
not related to
the questions.
Mechanics Correct Some spelling
spelling, and grammar
grammar and errors. Sentence
punctuation. fragments and
Complete with incorrect
sentences and use of
correct use of capitalization
capitalization
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Word Count The essay is 30 The essay is

words or more less than 30
words.
Neatness Handwriting is Need to work
neat and legible on neatness.
Punctuality Submitted the Submitted the
output on-time output beyond
and early. the submission
date of this
modules.

Note: Outputs will be graded using the Scoring

Rubric provided.

 Additional Activities
Read carefully the following instructions:
1. Research an example of recipe that uses
any of the curing methods.
2. Identify the curing method used in the
recipe.
3. Write your reference. (Name of Book &
Author or Website)
Examples:
Book/Cook Book: Commercial Cooking by
Grace Nieves
Website/URL:
https://www.meatsandsausages.com/sausage-
making/curing/methods
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

4. Pass your output in handwritten or printed

form.

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 6 Quarter 4
______________________________
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Name: _______________________________________
School: ______________________________________

Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 4. Cure the materials  What’s New Have the parent hand-in the output
1:00 – 3:00 Processing – - Review the methods of food to the teacher in school.
Smoking/Salting/ 4.1. Cure mixture at room temperature or processing
2:00 – 2:30 Curing) refrigerated temperature at (Salting/Curing/Smoking) Send outputs to Google classroom
(Recess) appropriate number of days. - Read the introduction of the provided by the teacher.
lessons that focuses motivation
4.2. Submerged materials being cured in and its purpose. This is about
solution to obtain even “Recipe”.
distribution/penetration of cure
mixture in line with approved  What I Know
specifications. - Answer the 5-item pre-test.

TLE_AFFP9- 12SL-lla-b  What’s In

- Answer A and B, this will
determine how much the
learner remember the previous
lesson. Identification of curing
ingredients (A) and TRUE or
FALSE type of question.

 What Is It
- Read the recipe of Salted,
Cured and Smoked Products

Salted Products
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

- Salted Products (Salted

Chicken Egg, Salted Duck
Eggs, Split Dried Fish and
Salted Dried Fish)

Cured Products
- Fish Longganisa, Skinless
Longganisa and Quick
Cured Ham

Smoked Product
- Smoked Fish/Tinapa
-

 What’s More.
- Answer the 5-item post-test

 What I Have Learned

- Fill-out the blanks to complete
generalization. Refer the
answer at the Key Answer part
of the module.

 Assessments
- Answer A and B. For A,
identify the method of food
processing used in the given
processed products. For B,
arrange the steps in preparing
quick cured ham.

 What I can Do
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

- Perform the Salted Chicken

Eggs.
- Recipe for the task is provided
in the module.
- Only pictures/video will be
submitted as the evidence in
doing the activity. Pictures can
be submitted in printed form or
via group chat of your class or
teacher’s messenger.

Note: Outputs will be graded using the

Scoring Rubric provided.

TECHNOLOGY AND LIVELIHOOD EDUCATION (T.L.E.) – FOOD PROCESSING (SMOKING/SALTING/CURING)

GRADE 7
Week 7 Quarter 4
______________________________
Name: _______________________________________
School: ______________________________________
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Day & Time Learning Area Learning Competency Learning Task/s Mode of Delivery
Wednesday TLE 7 (Food LO 5. Finish the cured materials  What’s New Have the parent hand-in the output
1:00 – 3:00 Processing – - Read the introduction of the to the teacher in school.
Smoking/Salting/ 5.1 Wash and drain cured food lessons that focuses motivation
2:00 – 2:30 Curing) materials from the solution, in and its purpose. Send outputs to Google classroom
(Recess) accordance with standard operating provided by the teacher.
procedures  What I Know
- Answer the 5-item pre-test, True
5.2 Boil and dip in grana solution or False type of questions.
salted eggs according to approved
specifications  What’s In
- Identify the five statements.
5.3 Transfer the cooked products to
containers and cool according to  What Is It
specifications. - Read the discussion on how to
package processed products.
- Proper labelling of processed
TLE_AFFP9-12SL-llc-e products.
-

 What’s More.
- Answer the 5-item post-test

 What I Have Learned

- Fill-out the blanks to complete
generalization. Refer the
answer at the Key Answer part
of the module.
 Assessments
- Enumerate the procedures in
packaging Salted Chicken
Eggs, Longganisa and
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

information in food labels.

 What I can Do
-Design a food label of
processed products and then
answer the following questions:
1. What is the name of the
product?
2. How much does the
product weigh?
3. Where was the product
made?
4. What are the ingredients &
quantity (if applicable)? 
5. When should it be
consumed?
Note: Outputs will be graded using the
Scoring Rubric provided.

Prepared by:

REMEDIOS M. NUESCA SHEMUELLE C. ROSADA

Master Teacher I, LUNHS Teacher I, SFSCIS

Checked by:

CARMELA A. MANANGHAYA RODRIGO B. PANIT, JR.

Head Teacher VI, LUNHS Principal I, Bangbangolan NHS
 Republic of the Philippines
Department of Education
Region I – Ilocos Region
Schools Division Office – City of San Fernando (LU)
Tanqui, City of San Fernando, La Union

Noted by:

DR. ESTHER R. TAMOR DR. AGNES B. CACAP

EPS, In-charge of T.L.E./EPP Chief Education Program Supervisor, Curriculum Implementation Division