RAMONA S.

TRILLANA HIGH SCHOOL

LEARNING ACTIVITY SHEET
TECHNOLOGY AND LIVELIHOOD EDUCATION 8 FOOD
PROCESSING

MELCS- Module 1.1 Select Tools, Equipment, Utensils, and Instruments for
the Food Processing Method
TLE_AFF-P9-12UT-0a-1

Learning Competency:
The learners show an understanding of the uses of a pressure cooker in food
processing.

I. Objective:
Identify the uses of a pressure cooker in food processing.

II. Subject Matter:

Uses of Pressure Cooker

III. Lecture/Discussion
A. Information
The selection of tools, equipment, utensils, and instruments is very
essential in Food Processing to make it easier to follow the procedures for
processing foods. There are various examples of tools, equipment, utensils, and
instruments used in different Food Processing Methods. The commonly used
equipment in processing sardines is the pressure cooker.
Definition and its uses: A pressure cooker is a sealed piece of equipment that
traps the steam of the content when heated. As steam builds, pressure increases,
driving the boiling point of water fast. This higher temperature shortens cooking
times and, due to a lack of evaporation, extracts flavor more efficiently from
foods. It makes the fiber of the meat soften easily. This equipment can also be
used in sterilizing activities. Sardines can be cooked in a pressure cooker
including meat like pork, beef, and chicken.
Safety precautions: Read the instruction manual before using the pressure
cooker. Always check the pressure cooker before using it. Don’t overfill it. Use
a timer when using this equipment. Let it cool first before opening this
equipment once you are done cooking. Do not touch nor open the cover while
the operation is still going. Do not lift the lid until the pressure is down. Keep an
eye on the equipment while using it. Do not leave the equipment while using it.
Parts of a Pressure Cooker
B. Activity 1: Q n A
Answer the following questions on a separate paper.
Guide Questions:
1. What are the foods that can be cooked in a pressure cooker?
2. Aside from cooking foods in a pressure cooker, what is its other function?
3. What is the best way to easily soften the tissues of meat dishes?

Rubric:
Question No. 5 points 10 points 15 points
1 Slightly correct If correctly If excellently
answered with answered with
justification justification
2 Slightly correct If correctly If excellently
answered with answered with
justification justification
3 Slightly correct If correctly If excellently
answered with answered with
justification justification

B. Activity 2: Identify Me
Direction: On a piece of paper, draw the pressure cooker and label its parts.
 5.
1. 7.
6.
8.
2.

9.

3.
10.

4.

C. Assessment
Direction. Read the questions below. Choose the best answer.
Write your answer on a separate paper.
1. The pressure cooker is commonly used in making _____.
a. Achara b. sardines c. Tinapa d. Tuyo
2. Which of the following is not recommended to cook in a pressure cooker?
a. Achara b. Tinapa c. Tuyo d. a, b, and c

3. A pressure cooker can easily _____ the tissues of meat dishes like pork, beef,
and chicken.
a. fry b. roll c. soften d. store
4. What is the best reminder in using a pressure cooker?
a. Read the instruction manual before using the pressure cooker. b. Always
check the parts of the pressure cooker before using it.
c. Do not lift the lid until the pressure is down.
d. a, b, and c
5. Other functions of a pressure cooker_____.
a. Use for sterilizing jars/bottles
b. Use for storing purposes
c. a and b
d. none of the above

D. What I Have Learned:

On a separate paper, write at least five things that you have learned about the
use of a pressure cooker.
1. Read the instruction manual of the pressure cooker ___________.
2. I have learned that a pressure cooker is ______________________. 3. A
pressure cooker can also __________________________________.
4. When using a pressure cooker _______________________________.
5. Do not _____________________________________________________.

Answer Key:
Activity 1: Q n A (answers may vary)
Activity 2: Identify Me (refer to page 2)
Assessment:
1. b
2. d
3. c
4. d
5. a
What I Have Learned: (answers may vary)

Prepared by:

CRESENCIA R. DEL ROSARIO

Master Teacher I

Checked by:

YOLANDA A. NARCISO
Head Teacher III-TLE/TVL

NOTED:

FELIPA DL. SANTIAGO

School Principal IV