7/8

TLE
Food (Fish) Processing
Quarter 0 - Module 3
Selecting Tools, Equipment,
Utensils, and Instruments
(1 Week)

CONTEXTUALIZED LEARNING-INSTRUCTION KIT

SCHOOLS DIVISION OF PUERTO PRINCESA CITY

TLE - Food (Fish) Processing - Grade 7/8
Contextualized Learning-Instruction Kit (CLIK)
Quarter 0 - Module 3: Selecting Tools, Equipment, Utensils, and Instruments
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for the exploitation of such work for a profit.
Such agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Schools Division of Puerto Princesa City

Development Team of the Module

Writer: Rolyn A. Manal (San Miguel National High School)

Content Editor: Ofelia B. Recalde (Tagabinet National High School)

Language Editor: Rosanna Nalica (San Miguel National High School)

Reviewer: Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL

Illustrator: Rolyn A. Manal (San Miguel National High School)

Jonathan Dema-suay (San Miguel National High School)

Layout Artist: Nikki B. Timbancaya (Sicsican National High School)

Management Team: Servillano A. Arzaga, CESO V, SDS

Mabel F. Musa, PhD, OIC-ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

External Evaluator: Jonalyn B. Villarosa, Director, Curriculum and Instruction Materials

Development Office (CIMDO), Palawan State University

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Bgy. Sta. Monica, Puerto Princesa City
Telephone no.: (048) 434 9438
Email Address: puertoprincesa@deped.gov.ph
 7/8
TLE
Food (Fish) Processing
Quarter 0 - Module 3
Selecting Tools, Equipment,
Utensils, and Instruments
(1 Week)

This module was collaboratively developed and reviewed by

educators and program supervisors from public schools of the Division of
Puerto Princesa City. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations
to the Department of Education, Division of Puerto Princesa City at
puertoprincesa@deped.gov.ph.

We value your feedback and recommendations.

 Introductory Message

For the Teachers:

This learning material is designed to help learners enrich their learning
experiences by answering activities that are meaningful to their lives which can be
done by themselves. A variety of enjoyable tasks are presented.
Activities are provided as formative assessments to check from time to time the
learner’s understanding of the lesson. Given the range of learning activities in this
package, teachers are encouraged to freely adapt them to suit their school contexts
and learners’ needs, interests, and abilities.

For the Learner:

This Learning Resource Selecting Tools, Equipment, Utensils, and

Instruments is developed for you to enjoy while learning. There are various activities
and check-up tests you need to take.
Take note of the instructions as you journey through this module to have a solid
understanding of what you are expected to accomplish. Carefully read and follow the
instructions to hit what you are expected to do.
Answer keys are provided which you can refer to when checking your answers.
Record your score at the Learner’s Progress Chart and inform your teacher on your
development.
Feel free to use this material and if progress is not evident, you can make use
of it again until such that the desired passing mark is achieved.

As you read through this module, you will notice the following icons. They will
help you find your way around the module more quickly.

What I Need This will give you an idea of the skills or

competencies you are expected to learn in the
to Know module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to
take.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
 This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic.

What I Have This includes questions or blank

Learned sentences/paragraphs to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity that will help

you transfer your new knowledge or skill in
real-life situations or concerns.

Additional In this portion, another activity will be given to

Activities you to enrich your knowledge or skill of the
lesson learned.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Answer Key This contains answers to all activities in the

module.

References This is a list of all sources used in developing

this module.

Just remember, this module is not intended to replace textbooks and other
existing learning resources but rather to provide an additional alternative that is
contextualized and resilient to education systems that address the challenges of the
current pandemic.

-The Development Team

 This module is packed with notes and essential information covering everything
you need to know about selecting tools, equipment, instruments, and utensils in food
(fish) processing.
There are warm-up and exam-style practice questions for every part to give you
an idea of how well you have already grasped the lesson. This also contains topic-
based questions for focused skills to test your understanding of the concepts of the
lessons under the Most Essential Learning Competencies.

Content Standard
The learner demonstrates understanding of uses and
maintenance of food (fish) processing tools, equipment, instruments
and utensils in food (fish) processing.

Performance Standard
The learners uses and maintain appropriate food (fish)
processing tools, equipment, instruments and utensils and reports
according upon discovery of defect/s.

Most Essential Learning Competency

➢ Selecting tools, equipment, utensils, and instruments
TLE_AFFP7-8UT-Ob-1

At the end of this module, you should be able to cover the following lessons:

Lesson 1- Selecting Tools, Equipment, Utensils, and Instruments

Learning Objectives:

▪ Select tools, equipment, utensils, and instruments according to food

(fish) processing procedure;
▪ Explain the defects in tools, equipment, utensils, and instruments;
and
▪ List down procedures in reporting defective tools, equipment,
utensils, and instruments.

1
 How much Directions: Read the sentence carefully. Choose and circle the
do you already
know? letter of your answer.

1. Which of the following is used to process food in a hermetically sealed container

at a controlled temperature and pressure setting?
A. Can Sealer C. Pressure Cooker
B. Double Boiler D. Steamer

2. Which of the following is used thermostat?

A. Can Sealer C. Meat Grinder
B. Double Boiler D. Refrigerator

3. Which of the following is used for sealing cans?

A. Can sealer C. Impulse sealer
B. Hair blower D. Vacuum packer

4. Which of the following is used to measure small quantities of ingredients?

A. Graduated Cylinder C. Measuring Spoon
B. Measuring Cup D. Weighing Scale

5. Which of the following is used in storing salted products?

A. Bamboo C. Panakip
B. Earthen Pot D. Panakip

6. It is where fish or meat are cut, ingredients are sliced or minced.

A. Chopping Board C. Shear
B. Knives D. Spatula

7. Which of the following is used for picking up or handling food?

A. Food Tong C. Ladle
B. Fork D. Spoon

8. Which of the following is used to measuring the volume of liquids?

A. Flask C. Measuring Cup
B. Graduated Cylinder D. Measuring Spoon

9. What device is used to measure the strength of a brine solution?

A. Hydrometer C. Salinometer
B. Jelly thermometer D. Thermometer

2
 10. What is the function of the refractometer?
A. Getting the salinity of brine and pH content of fermented foods
B. Measuring the temperature of the food/fish
C. Measuring the sugar content of sap and syrup wrapping the food/fish
D. Wrapping the food/fish

11. Which of the following is used for sealing cans?

A. Can sealer C. Impulse sealer
B. Hair blower D. Vacuum packer

12. Which of the following is used for the trimming of the fins of fish?
A. Cutting Board C. Peeler
B. Knives D. Scissors

13. Which of the following is used for mixing or stirring the mixture of salt and small
fish for salting?
A. Earthen pots C. Wooden Salting vat
B. Dinarayan D.Wooden Shovel

14. Which of the following is used to keep fish submerged in the brine solution?
A. Bamboo poles C. Panandok
B. Panakip D. Pugon

15. Which of the following is used as a concrete heat source when pre-cooking fish
in a brine?
A. Earthen pots C. Oven
B. Oil drum D. Pugon

What is your score? I am sure, at the end of this lesson, you will get a much
high score!

1
 Lesson
Selecting Tools, Equipment,
1 Utensils, and Instruments

All chefs should be familiar with the correct and select tools, equipment, utensils,
and instruments in the kitchen. This module contains basic information and learning
activities on identifying and selecting tools, equipment, utensils, and instruments of food
processing. You are going to identify the different tools and equipment used in Food
Processing. Before the lesson ends, you will be allowed to apply what you have
learned.

Enjoy your module journey!

Activity: Fill Me In

Directions: Complete the chart by listing 2 examples of strengths, weaknesses,

opportunities, and threats that you have identified. Write your answer below.

Strength Weaknesses Opportunities Threats

1. 1. 1. 1.

2. 2. 2. 2.

4
Activity: Find Me
Directions: List down all the equipment and utensils that you can find in the picture.
Write on the space provided.

1. ____________________

2. ____________________

3. ____________________

4. ____________________

5. ____________________

(Photo taken by: Eleonor H. Solomon. Technical Education and Skills Development Authority (TESDA), Puerto Princesa City.)

Every equipment, tool, and utensil that is purchased is accompanied by a

manual containing specifications as to how it is used, manipulated, or operated, cared
for, and stored to lengthen their serviceability.

Used of Specifications
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 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.

5
 Parts and Functions of Equipment and Instruments of Food Processing

A. The Can Sealer-The can sealer is the equipment used to seal tin cans with its first
and second operation rolls.
crank Below are the functions of some parts of
lever Indicating an automatic can sealer:
window
head
crank 1. Clamp- This fastens the sealer on
Lever pivot screw the table or armchair and holds it tightly
in place, especially during operation.
3-hole nut Thumb screw
2. The base plate or plunger plate-
washer Its function is to hold the base of the can.
2nd seaming It has grooves to fit the can base
st
1 seaming
roller wherein these grooves coincide the can
roller
size.
frame seaming
chuck 3. Can lifter handle- It is used to
roller raise the base plate so that they can
clamp screw cover will reach up to the chuck and
lower the base plate so that they can
turntable cover will reach up to the chuck and
3” pin
lower the base plate when sealing is
through.
4. Crank- This part is turned during the sealing of can seams.

5. First operation roll- It is used to clinch, partially or half – seal the seams of a
can cover.
6. Second operation roll- It is used t both first and second operation rolls. o
complete – seal the seams of a can cover.
7. Seaming roller pin – It is placed on the hole of the first operation roll to fasten
on it.
8. Seaming roller pin – second. It is placed on the hole of the second operation
roll to fasten on it.
9. Rivet- this part is placed in the hole of the adjusting lever which coincides the
can cover size.
10. Chuck- It is used to hold the cover of the can while sealing is going on.
11. Height washers- these washers are placed in the base plate shaft to match the
height of the can when lifted to the chuck.
12. Adjusting levers-there are two adjusting levers, one for the first operation roll
and the other, second operation roll.

6
B. The Pressure Cooker
Some of its parts and their functions
are as follows:

1. Geared seam gauge or

pressure gauge - It indicates the
pressure and temperature inside the
cooker while processing.

2. Pressure regulator weight- It

is used to close the vent pipe and
(Photo taken by: Jocelyn E. Pacanza, San Miguel HS) regulate the accumulated pressure
inside the cooker while processing.

3. Vent pipe for pressure regulator weight- It is where the pressure regulator weight
is placed. It releases steam when opened.

4. Bakelite wing nut or knob- It is used to securely fasten the cover of the cooker to
its body.

5. Arrowhead and arrow line- They indicate if the cover is properly seated on the
body.

6. Automatic pressure control- It consists of the vent pipe and pressure regulator
weight. It automatically controls the pressure inside the cooker while
processing.

7. Overpressure plug- It automatically vents or releases steam if the vent pipe

becomes clogged.

8. Cover- Seals the body of the cooker during processing.

9. Body- It holds the water for processing and the metal rack where the canned
products are placed during processing.

10. Bakelite top handle-This is for holding the cover when lifting it away from the body
or seating it properly on the body.

11. Body or side handles-This is used for holding the body of the cooker when
transferring it from one place to another.

7
C. The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It can be a
cold smokehouse or a hot smokehouse.

The Parts of a Drier Smokehouse and their Functions

Vents (mesh Hinged door

screen on inside)

Removable
hangers with
hook

Removable Earth
bench mound PERSPECTIVE
Sliding door made
Sewer tale concrete of metal flashing

CROSS SECTION firebox

1. Removable slatted benches-They hold the fish to be smoked.

2. Removable hangers with hook- They are used for hanging fish to be dried or
smoked.

3. Wooden hooks-They are nailed from the top of a drier smokehouse where fish are
also hanged when drying or smoking.

4. Vents- These are located below the roof at the front and back of the smokehouse
to provide the necessary air circulation.

5. Tunnel or pipe- Conveys the smoke from the concrete furnace into the
smokehouse.

6. Concrete furnace- It is where the smoke-producing materials are placed and

burned.

7. Tight sheathing rafters- Serve as the top cover or roofing of a smokehouse.

8. Meshed screen- Serve as a closure to openings like the vents to keep flies and
insects from entering the smokehouse.

8
 Some Types of Smokehouse
Stainless Steel Smokehouse Electrical Smokehouse

Mechanical Smokehouse Barrel Smokehouse

D. The Freezer and Refrigerator

The Freezer and Refrigerator are used in maintaining the freshness of raw
materials and in providing an ideal low or ambient temperature for storing process
foods.

9
E. Salting Equipment

Oil drum- used as a

container to keep salted egg
the process.

Earthen pots – used in

storing the salted products.

Wooden salting vat- used in

the salting process

Wooden shovel or spade-

used for mixing or stirring the
mixture os salt and small fish
for salting.

10
Salting Equipment
• Panakip is a bamboo cover used to keep fish submerged in the brine while boiling.
• Panandok is a big metal ladle to scoop up the cooked fish from the boiling brine.
• Bamboo poles are used to hold the baklad with brine cooked fish while drying.
• Pugon is a concrete heat source used when pre-cooking fish in brine.

Tools and Utensils Used in Food Processing and their Uses

A. WEIGHING SCALE

Triple beam balance- is for

measuring small quantities
like spices, preservatives,
etc., while the heavy-duty
scale is for measuring fish,
salt, etc.

Checkweigher scale - is a
digital weighed scale used to
get the weight of the food.

Clock- type weighing scale

for food.

B. Measuring Spoons/ Cups

A measuring spoon Is a
spoon used to measure an
amount of a substance, either
liquid or dry ingredients?

A measuring cup- is a
kitchen utensil used primarily
to measure the volume of
liquid cooking ingredients.

11
C. Thermometers. Indicates the degree of hotness or coldness of a thing or
body.

Glass tube thermometers- Indicates Salinometer – used to measure the

the degree of hotness or coldness of a salinity of a brine.
thing or body.

Psychrometer – used to measure the Anemometer – used to determine the

relative humidity of the air when sun velocity of the wind in sun drying.
drying.

Refractometer – used to measure the

sugar concentration of sap and syrup
for food.

12
 D. Cutting Implements

For cutting or slicing fish or meat.

a. Knives- for cutting and slicing.
b. Filleting knives- for filleting fish.
c. Scissors- for trimming off fins of
fish.
d. Descaler or Scalers- they are
used in removing the scales of a
fish.

List of Possible Defects of Equipment, Tools/Devices Used in Food Processing

The condition of Food Processing equipment, tools/devices should always be
checked, identified, and reported, to have accurate and safe operation/manipulation of
it.
Below is a list of possible defects that are commonly observed and encountered for
most frequently - used equipment, tools/devices, and utensils.

TYPES OF EQUIPMENT,
DAMAGES/DEFECTS OBSERVED
TOOLS/DEVICES
A. Equipment ▪ Entangled Plug; Corroded Parts;
Refrigerator/Freezer leak/damage of motor/compressor;
loss of refrigerants.

Gas Range/Stove ▪ Leak on a hose; corroded parts;

loose attachment of burners;
corroded plates; shelter of pests like
rats and cockroaches.
Pressure Cooker ▪ Broken body, cracks; on leaks;
broken handle; loose thread knobs;
malfunctioning of a pressure gauge;
broken petcock; loose exhaust
valve.
Can Sealer ▪ Corroded parts; lost gears/rivet; lack
of oil/lubricants; loose thread
seaming rolls, gears, chuck, crank,
baseplate; broken handle.
Grinder ▪ Corroded parts; entangled plug
Food Processor ▪ Broken parts; cracks; broken plug.
Vacuum Pack Machine ▪ Broken parts; broken plug; lack of
lubricants; the loose thread of
switch and gears.
▪ Malfunctioning of heat controller;
Impulse Sealer corroded parts; entangled cord

13
B. Measuring Devices

Refractometer ▪ Broken parts; blurred eyepiece or

lenses; corroded parts.
Thermometer ▪ Cracked; broken; inaccurate
readings of temperature
Salinometer ▪ Cracked; broken; inaccurate
readings of degree salinity
Weighing Scale ▪ The loose thread of parts; broken
plate; inaccurate reading of
Measuring Cups weights;
▪ Cracked; broken; corroded; with
Measuring Spoon stains.
▪ Cracked; broken; corroded; with
Graduated Cylinders stains.

Beaker ▪ Broken; cracked.

Utensils for cutting, preparing, cooking
such as trays, knives, bowls, colanders,
peelers, basin, strainer, cutting boards,
pail, casseroles, steamer, and others
▪ Broken; cracked
These frequently used utensils are
usually found to be cracked; corroded;
broken; with stains; with leaks. This
depends on the type of materials it was
made.

(Source: Ferdinand S. Bravo, Principal IV, FOOD (FISH) PROCESSING K to 12- Technology and
Livelihood Education, Pasig City: Department of Education, 2013.11-27.)

14
Activity 1: Who Am I?

Directions: Based on the chart below, identify the tools, utensils, and equipment
needed in Food/Fish Processing. Explain each in terms of their use. Write on the
space provided.

UTENSILS FOR PREPARING

CUTTING IMPLEMENTS EQUIPMENT MEASURING DEVICES

USED IN
FOOD/FISH
PROCESSING

COOKING EQUIPMENT

15
Activity 2: Chef, Chef I Am Sick

Direction: List down the different tools, equipment, instruments, and utensils that are
existing in your house and identify/classify the condition of each food processing tool.

Diagnosis/Remarks
Listof Existing
tools/equipment/ Need
Good
Date Unit Qty instrument/utensil to Disposable
condition
Repair
Example pcs 2 Smoke House 1 1 1
9-10-20
9-10-20 pcs 5 Weighing Scale 4 1 1
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Activity 3: Direct To the Point

Directions: Write the name of the different tools and their uses.

TOOLS USES
Measuring tools
1.
2.
Cutting tools
1.
2.
Cooking equipment
1.
2.
Salting equipment
1.
2.

16
Activity: Think and Enlightened

Directions: Answer the following questions. Write on the space provided.

1. Can you give examples of food processing tools, equipment, instruments, and
utensils? Write your answer in the table below.

Tools Equipment Instruments Utensils

2. Based from question number 1, can you give atleast two examples of defects of
tools, equipment, instrument, and utensils?

3. How do you inspect tools before using them?

17
Activity: Call the Processor Very Quick

Direction: Describe the common damages of the food processing tools, equipment,
instruments, and utensils and be able to give some recommendations or remarks.

List of Faulty and defective Description of Remarks/Recommendation

tools, equipment, Damages
instruments, and utensils
Example: Pressure Cooker -No Handle -replace the handle
1.
2.

3.

4.
5.

Activity: Follow Up

Directions: Answer the following question:

1. If you come across faulty tools, equipment, instruments, and utensils, what
should you do?

2. What is the benefit in a real-life situation of following the procedures in

reporting defective tools, equipment, utensils, and instruments? How?

18
Directions: Choose the letter of the best answer. Circle the letter of your answer.

1. Which of the following is used to process food in a hermetically sealed container

at a controlled temperature and pressure setting?
A. Can Sealer C. Pressure Cooker
B. Double Boiler D. Steamer

2. Which of the following is used thermostat?

A. Can Sealer C. Meat Grinder
B. Double Boiler D. Refrigerator

3. Which of the following is used for sealing cans?

A. Can sealer C. Impulse sealer
B. Hair blower D. Vacuum packer

4. Which of the following is used to measure small quantities of ingredients?

A. Graduated Cylinder C. Measuring Spoon
B. Measuring Cup D. Weighing Scale

5. Which of the following is used in storing salted products?

A. Bamboo C. Panakip
B. Earthen Pot D. Panakip

6. It is where fish or meat are cut, ingredients are sliced or minced.

A. Chopping Board C. Shear
B. Knives D. Spatula

7. Which of the following is used for picking up or handling food?

A. Food Tong C. Ladle
B. Fork D. Spoon

8. Which of the following is used to measuring the volume of liquids?

A. Flask C. Measuring Cup
B. Graduated Cylinder D. Measuring Spoon

9. What device is used to measure the strength of a brine solution?

A. Hydrometer C. Salinometer
B. Jelly thermometer D. Thermometer

19
10. What is the function of the refractometer?
A. Getting the salinity of brine and pH content of fermented foods
B. Measuring the temperature of the food/fish
C. Measuring the sugar content of sap and syrup wrapping the food/fish
D. Wrapping the food/fish

11. Which of the following is used for sealing cans?

A. Can sealer C. Impulse sealer
B. Hair blower D. Vacuum packer

12. Which of the following is used for the trimming of the fins of fish?
A. Cutting Board C. Peeler
B. Knives D. Scissors

13. Which of the following is used for mixing or stirring the mixture of salt and small
fish for salting?
A. Earthen pots C. Wooden Salting vat
B. Dinarayan D.Wooden Shovel

14. Which of the following is used to keep fish submerged in the brine solution?
A. Bamboo poles C. Panandok
B. Panakip D. Pugon

15. Which of the following is used as a concrete heat source when pre-cooking fish
in a brine?
A. Earthen pots C. Oven
B. Oil drum D. Pugon

Congratulations! You may now proceed to the next lesson. Good luck!

2
 22
2013.
Technology and Livelihood Education. Pasig City: Department of Education,
Ferdinand S. Bravo, Principal IV. FOOD (FISH) PROCESSING K to 12-
Education, 2013.
Technology and Livelihood Education. Pasig City: Department of
Blaire D. Castillon, PhD. FOOD (FISH) PROCESSING K to 12 –
Module
References
Your improvement index:
Assessment / 15
X 100 = %
What I Know / 15
What I Know Assessment
1.a 6.b 12.d Whats more 1.a 6.B 11.A
2.d 7.a 13.d 2.d 7.A 12.D
Activity 1
3.a 8.c 14.b 3.a 8.C 13.D
4.c 9.c 15.d Utensils for preparing 4.c 9.C 14.B
5.d 10.d Streamer 5.d 10.D 15.D
6.b 11.a Ladle
Whats In
Strength Cutting tools What I Have Learned
1.good qualities Knife Activity
2.knowleagable staff Kitchen scissors TOOLS-ladle,streamer,spoon
Opportunities
1.few competitors
Measuring devices
2.media coverage Measuring cups EQUIPMENT-
Weaknesses Measuring Spoons oven,blender,refrigerator
1.resource limitations Cooking tools
2.unlear unique selling proositions INSTRUMENT-
Threats Frying pan
1.emerging competitors Pressure Cooker thermometer,anemometer,refr
2.negative press/media Activity 3 actometer
Whats New
Panakip- is a bamboo
Ladle, knife, chopping board, UTENSILS-measuring cups,
spatula,basin, mixing bowl cover used to keep fish
Whats more? submerged in the brine frying pan,measuring spoons
Salting Equipment while boiling.Panandok-
is a big metal ladle to What I can do
Panakip- is a bamboo cover used scoop up the cooked fish
to keep fish submerged in the brine from the boiling 1.pressure cooker-nohandle-
while boiling.Panandok- is a big brine.Bamboo poles- replace the handle
metal ladle to scoop up the cooked used to hold the baklad 2.aluminum-rusty-remove the
fish from the boiling brine.Bamboo with brine cooked fish rust
poles- used to hold the baklad with while drying.Pugon- is a 3.smoke house-rust and dull-
brine cooked fish while concrete heat source used remove the rust using stone
drying.Pugon- is a concrete heat when pre-cooking fish in a 4.thermometer-broken-put the
source used when pre-cooking fish brine trash
in a brine. 5.weighing scale-loose thread-
replace the thread
 FEEDBACK SLIP

A. FOR THE LEARNER

Thank you very much for using this Module. This learner’s
material is aimed at ensuring your worthwhile learning through the
help of your family members. For feedback purposes, kindly answer
the following questions: YES NO
1. Are you happy and contented with your learning experiences
using this module?

2. Were you able to follow the processes and procedures that

were indicated in the different learning activities?

3. Were you guided by anybody from your family while using this
module?

4. Was there any part of this module that you found difficult? If
yes, please specify what it was and why.

B. FOR THE PARENTS / GUARDIANS

Do you have any suggestions or recommendations on how we
can make improvements to this module to better serve the learners?

Yes (Please indicate what this/these is/are?)

None

Contact Number : __________________________________

NAME OF LEARNER:

Parent’s / Guardian’s Signature:

Date Received:

Date Returned:

Teacher’s Signature:

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For inquiries or feedback, please write or call:

Division of Puerto Princesa City

Sta. Monica Heights, Bgy. Sta. Monica, Puerto Princesa City
(02) 634-1054 or 634-1072
puertoprincesa@deped.gov.ph

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