Republic of the Philippines

Department of Education
National Capital Region
Schools Division of Quezon City
ISMAEL MATHAY SR. HIGH SCHOOL
Branches Ext., GSIS Village, Sangandaan, Quezon City

TLE – TVL DEPARTMENT

SY 2022-2023

WEEKLY LEARNING PLAN

QUARTER: 2nd Quarter GRADE LEVEL: 7

WEEK: 2 Nov. 14-18, 2022 LEARNING AREAS: TLE FOOD PROCESSING (SALTING, CURING, AND
MELC’s: Prepare equipment, tools, materials, and utensils SMOKING)
Prepare the raw materials

DAY
OBJECTIVES
(DATE)
MONDAY
TUESDAY a. Prepare Equipment and
Nov. 14-15 tools for salting, curing,
and smoking in accordance
with manufacturer’s
specifications
b. Check, sanitize and
calibrate equipment for the
above food processing
methods in accordance
with manufacturer’s
specifications
HOME-BASED
TOPIC/S CLASSROOM-BASED ACTIVITIES
ACTIVTIES
Begin with classroom routine:
A. Prayer
Prepare equipment, B. Reminder of classroom health and safety
tools, materials protocols
and utensils C. Checking of attendance
RECALL (Elicit)
Ask the students to give examples of different
tools and equipment used in food processing.

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 MOTIVATION
Students will try to guess the different PPEs
And arrange the steps in cleaning and sanitizing
the equipment

DISCUSSION OF CONCEPTS (Explore)

Unlocking of Difficulties-vocabulary words
 Calibrate
 Sanitizing
 Cleaning
 Personal Protective Equipment

DEVELOPING MASTERY (Explain)

(Pick and tell)

Discuss the different PPEs and its importance

Identify the proper way of cleaning, sanitizing and
calibrating tools and equipment used in food
processing.

APPLICATION AND GENERALIZATION

(Elaboration)
Every equipment, tool and utensils that are
purchased are accompanied with a manual
containing specifications as to how they are used,
manipulated or operated, cared for and stored to
length their serviceability that includes the
following:
a. important safeguards of basic safety precautions
to follow when using the device like a pressure
cooker for instance
b. Dimensions, weights, and capacities as in the
case of cookers, boilers, and steamers.
c. warning levels which serve as a reminder to the
user to read and instructions on the proper use and
operation of a certain device equipment or tool.
d. Instructions on caring for equipment, tool or

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WEDNESDAY
November 16 a. Sort and grade raw
materials are in accordance
with specifications
b. Prepare eggs for salting in
accordance with approved
standard procedures
c. Prepare poultry for curing
in accordance with
approved specifications and
standard procedures
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utensils
e. Instructions on the correct usage of devices.
EVALUATION
Administer a 20-item quiz (if lack of time quiz
will be given next meeting)
Begin with classroom routine:
Prepare the raw A. Prayer Students will make a brochure
materials B. Reminder of classroom health and safety of different cuts of meat and
protocols types of salt
C. Checking of attendance
(They can use old magazines)
RECALL (Elicit)
Ask the students to give at least 3 of the
following.
MOTIVATION
Show pictures of different cuts of meat
DISCUSSION OF CONCEPTS (Explore)
Unlocking of Difficulties-vocabulary words
 Eggs
 Meat
 Fish
 Pork
DEVELOPING MASTERY (Explain)
 (Pick and tell)

Discuss the different types of salt, cuts of meat

Students will identify how to grade eggs.

Discuss the different ways of curing

APPLICATION AND GENERALIZATION

(Elaboration)
Salt - is a white crystalline substance which is
used for seasoning or preserving food.
Table
Fish - is a vital source of food for people which is
important source of high-quality protein
Eggs are rated and graded into three
classifications determined by the United States
Department of Agriculture (USDA). When
grading eggs, both the interior and exterior quality
is measured. Eggs are graded and labelled as AA,
A, and B.
Quality grades of Pork depends on its color,
texture and marbling which can be determined by
visual evaluation or scientific tests such as
ultimate pH. Fresh pork is more tender and juicier
when it is reddish-pink, firm and non-exudative.
Pork carcasses are not ribbed, and grades of pork
are determined by back fat thickness and carcass
muscling.
EVALUATION
Administer a 20 item quiz (if lack of time quiz
will be given next meeting)

Begin with classroom routine:

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 a. Sort and grade raw Prepare the raw D. Prayer
materials are in materials E. Reminder of classroom health and safety
THURSDAY accordance with protocols
And specifications F. Checking of attendance
FRIDAY b. Prepare eggs for salting
Nov. 17-18 in accordance with RECALL (Elicit)
approved standard
procedures Ask the students to give at least 3 of the
c. Prepare poultry for following.
curing in accordance
with approved
specifications and
standard procedures

MOTIVATION
Show pictures of different cuts of meat

DISCUSSION OF CONCEPTS (Explore)

Unlocking of Difficulties-vocabulary words
 Eggs
 Meat
 Fish
 Pork

DEVELOPING MASTERY (Explain)

(Pick and tell)

Discuss the different types of salt, cuts of meat

Students will identify how to grade eggs.

Discuss the different ways of curing

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 APPLICATION AND GENERALIZATION
(Elaboration)
Salt - is a white crystalline substance which is
used for seasoning or preserving food.
Table
Fish - is a vital source of food for people which is
important source of high-quality protein
Eggs are rated and graded into three
classifications determined by the United States
Department of Agriculture (USDA). When
grading eggs, both the interior and exterior quality
is measured. Eggs are graded and labelled as AA,
A, and B.
Quality grades of Pork depends on its color,
texture and marbling which can be determined by
visual evaluation or scientific tests such as
ultimate ph. Fresh pork is more tender and juicier
when it is reddish-pink, firm and non-exudative.
Pork carcasses are not ribbed, and grades of pork
are determined by back fat thickness and carcass
muscling.
EVALUATION
Administer a 20 item quiz (if lack of time quiz
will be given next meeting)
Prepared by: Checked by:

DOLORES L. ALCOBER DOLORES L. ALCOBER___

TEACHER I TLE GRADE 7, COORDINATOR

Noted:

JESSIE L BALANQUIT, MAEd

OIC, TLE TVL Department

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