food processing

1. Technology and
Livelihood Education
Quarter 1 – Module 5:
Food Processing
(Exploratory Course)
7/8

2. TLE Food Processing – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 5: Interpret a Layout Plan
First Edition, 2020
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Printed in the Philippines by ________________________
Department of Education – Region XII
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/(083) 2281893
E-mail Address: region12@deped.gov.ph
Development Team of the Module
Writer: Pilar C. Nasibog
Editors: Jeryll Jean L. Salunayan, Mary Ann D. Calaque
Lorena L. Villarin
Reviewers: Amalia C. Caballes
Sally A. Palomo
Illustrator: Jay M. Allora
Layout Artist: Guinevier T. Alloso
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS In Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS In Charge of LRMS
Gregorio O. Ruales ADM Coordinator

3. 7/8
Technology and
Livelihood
Education
Quarter 1 – Module 5:
FOOD PROCESSING
(Exploratory Course)

4. ii
Introductory Message
For the facilitator:
Welcome to the Food Processing Grade 7/8 Exploratory Course Alternative Delivery
Mode (ADM) Module.
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.

5. iii
For the learner:
Welcome to the Food Processing for Grade 7/8 Alternative Delivery Mode (ADM)
Module.
The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of the
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. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

6. iv
Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given
to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
References This is a list of all sources used in developing
this module.

7. 1
Lesson
5
INTERPRET A LAYOUT
PLAN
Hello students, how are you doing? In the previous module, you have learned that
foods have shelf lives or span of time to spoil. You have also learned how to estimate
and calculate ingredients for processed foods.
In this module, you will independently learn how to interpret lay out plan for fish
processing by understanding the signs and symbols used.
After going through this module, you are expected to:
✓ Explain the meanings of signs and symbols used in lay outing plan for fish
processing activity.
✓ Interpret lay out plan for fish processing area according to standard set
(TLE_AFFP7-8ID-Of-1).
What I Know
Let us find out how well you know in interpreting lay out plan for fish processing and
symbols used.
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
___________ 1. Storage area is part of the food processing layout where lessons take
place.
___________ 2. Trimming area is a place where trimming and slicing is done.
___________ 3. Processing area is where the finished products were stored ready for
distribution.
___________ 4. Board is a surface where information is posted or written.
What I Need to Know

8. 2
___________ 5. Toilet is a room for personal necessities.
___________ 6. Entrance refers to a door for one’s entry.
___________ 7. Working area an area where the preparation of food is done.
___________ 8. Lecture area is where the processing and packaging takes place.
___________ 9. Processing area is an area where lessons take place.
___________10.Sink is an area where food preparation is spent such as cleaning,
cutting food, removing waste and dishwashing.
___________11.Fish processing refers to processing of fish and other fishery products
through different inter-related processes like salting, smoking, curing,
pickling and drying.
___________12.Signs are marks with meanings and are used in replacement to words
representing an idea.
___________13.Room Plan refers to the best physical arrangement of all fixtures to
maximize space use.
___________14.Food processing refers to variety of operations by which raw
materials are made suitable for consumptions, cooking or storage.
___________15.Symbols are objects that represent something.
What’s In
It is pretty sure that you are already familiar with the standards in food processing
through correct estimation and calculation. You are aware that measurement is
essential in preserving foods for a longer shelf life and good food quality. You have
broadened your learning by independently estimating and computing the ingredients
and raw materials.
Are you personally doing proper estimation and calculation in food preparation? Now
that you know it is best to use measurement for consistency and better food quality
product, you must.

9. 3
What’s New
How are you doing with our lesson? Your skill in estimation and calculation will be
of great help to our next lesson as you are required to explain meanings of signs and
symbols in interpreting layout plan for food processing area.
Directions: You are to make a sketch of your own food processing room. Draw simple
symbols and write its function with corresponding names beside each symbol. For
example, square for a working table, rectangle for a sink and so on.
Activity 1.1 SKETCH ME!

10. 4
What Is It
# SIGN AND SYMBOL INTERPRETATION
1
Lecture area. It is an area where
lessons take place.
2
Trimming area. A place where
trimming and slicing is done.
3
Working area. An area where the
preparation of food is done.
4
Processing area. It is where the
processing and packaging takes
place.
5
Storage area. It is where the
finished products were stored
ready for distribution.
6
Entrance. It refers to a door for
one’s entry.
Signs and Symbols
Here are the things you should know about signs and symbols.
Do you know that signs and symbols have meanings? They help us easily
understand and follow instructions. We use signs and symbols on the roads, in
schools, and in parks. Interpreting these signs and symbols is also a skill.
In food processing, there are also signs and symbols used. These are necessary in
making a comprehensive layout plan for food processing area.

11. 5
7
Toilet. A room for personal
necessities.
8
Board. A surface where
information is posted or written.
9
Sink. It is an area where food
preparation is spent such as
cleaning, cutting food, removing
waste and dishwashing.
10
Working table. A table designed
for a particular work.

12. 6
TERMS AND DEFINITIONS
Signs are marks with meanings and are used in replacement to words representing
an idea.
Symbols are objects that represent something.
Layout plan is the output of the decided best physical arrangement of all resources
that consumes space, within a facility.
Food processing refers to variety of operations by which raw materials are made
suitable for consumptions, cooking or storage.
Fish processing refers to processing of fish and other fishery products through
different inter-related processes like salting, smoking, curing, pickling and drying.
What’s More
ACTIVITY 1.2 WHAT AM I?
A. Direction: Identify and interpret the following signs and symbols. Write the
meanings on the right column.
# SIGN AND SYMBOL INTERPRETATION
1
2
3
4

13. 7
5
ACTIVITY 1.3 WHO AM I?
B. Direction: Match the following signs and symbols to their corresponding
interpretations.
______ 1. board
______ 2. working table
______ 3. sink
______ 4. entrance
______ 5. trimming area
What I Have Learned
ACTIVITY 1.4 WRAP IT UP!
Way to go! You are almost done. If you are ready, you may proceed summarizing the
lesson by completing the open-ended sentences. If not, you may go back and review.
1. Signs and symbols are important because
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .
2. Layout plan for food processing is needed to
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________ .
a. It is an area where food preparation is spent
such as cleaning, cutting food, removing
waste and dishwashing.
b. A place where trimming and slicing is done.
c. A surface where information is posted or
written.
d. It refers to a door for one’s entry.
e. A table designed for a particular work.

14. 8
What I Can Do
Heads up because you are doing great! Let us see if you can do this activity on your
own.
ACTIVITY 1.5 LABEL ME!
Fill in the parts of the fish processing room. Choose your answer from the given parts
in the box.
Lecture Area Trimming Area Working Area
Entrance Working Table Sink
Toilet Board Storage Area
Processing Area
1. _________________
_
2. ______________
_________
3. ______________
_________
4. ____________
___________
5. ____________
___________
6. ______________
_________
7. __________
__________
8. ______________
_________
9. ______________
_________
10. ______________
_________
11. _________________
_

15. 9
Assessment
Cheer up! Be ready to take the test. Let us check how well have you learned in
interpreting signs and symbols used in a food processing area layout plan.
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.
_________ 1. Signs are marks with meanings and are used in replacement to words
representing an idea.
_________ 2. Lecture area is where the processing and packaging takes place.
_________ 3. Symbols are objects that represent something.
_________ 4. Processing area is where the finished products were stored ready for
distribution.
_________ 5. Sink is an area where food preparation is spent such as cleaning,
cutting food, removing waste and dishwashing.
_________ 6. Toilet is a room for personal necessities.
_________ 7. Entrance refers to a door for one’s entry.
_________ 8. Working area an area where the preparation is done.
_________ 9. Food processing refers to variety of operations by which raw materials
are made suitable for consumptions, cooking or storage.
_________10. Storage area is part of the food processing layout where lessons take
place.
_________11. Room plan calls for deciding on the best physical arrangement of all
resources that need space within a facility.
_________12. Fish processing refers to processing of fish and other fishery products
through different inter-related processes like salting, smoking, curing,
pickling and drying.
________ 13. Trimming area is a place where trimming and slicing is done.
________ 14. Board is a surface where information is posted or written.
________ 15. Working area an area where the preparation is done.

16. 10
Additional Activities
Congratulations! You made it! You have learned the importance of interpreting
signs and symbols in a food processing area layout plan. Now, put into writing your
realizations and insights gained from this module.
1. Why is interpreting signs and symbols important?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. What part of the lesson did you find interesting and useful to your
everyday lives?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

17. 11
Answer Key
NO.
WHAT
I
KNOW
WHAT’S
NEW
WHAT’S
MORE
ASSESSMENT
ACTIVITY
1.1
ACTIVITY
1.2
ACTIVITY
1.3
ACTIVITY
1.4
ACTIVITY
1.5
ACTIVITY
1.6
1.
FALSE
It
is
where
the
finished
products
were
stored
ready
for
distribution.
C
varied
answers
Processing
Area
FALSE
2.
TRUE
It
is
where
the
processing
and
packaging
takes
place.
E
varied
answers
Sink
TRUE
3.
FALSE
An
area
where
the
preparation
is
done.
A
Working
Area
4.
TRUE
A
room
for
personal
necessities.
D
Lecture
Area
FALSE
5.
TRUE
It
is
an
area
where
lessons
take
place.
B
Board
TRUE
6.
TRUE
Entrance
TRUE
7.
TRUE
Trimming
Area
FALSE
8.
FALSE
Storage
Area
FALSE
9
FALSE
Toilet
FALSE
10.
TRUE
Working
Table
TRUE
11.
TRUE
FALSE
12.
TRUE
TRUE
13.
FALSE
TRUE
14.
TRUE
TRUE
15.
TRUE
TRUE

18. 12
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