Technology and

7/8 Livelihood Education

Food Processing - Module 1.2
Use Tools, Equipment, Utensils, and
Instruments
TLE_AFF P9-12UT-0b-2
Technology and Livelihood Education – Grade 7/8
Alternative Delivery Mode
Module 1.2 - Use Tools, Equipment, Utensils, and Instruments
First Edition 2020

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The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Cresencia R. Del Rosario
Language Reviewer: Josel P. Baltao
Content Editors: Yolanda A. Narciso
Antonina D. Santos
Keith Richard R. Hernandez
Illustrator: Cresencia R. Del Rosario
Layout Artist: Angelito J. De Jesus

Management Team:
Gregorio C. Quinto, Jr., Ed.D.
Chief, Curriculum Implementation Division
Rainelda M. Blanco, Ph.D.
Education Program Supervisor - LRMDS
Agnes R. Bernardo, Ph.D.
EPS-Division ADM Coordinator
Joel I. Vasallo, Ph.D.
EPS-EPP/TLE/TVE/TVL
Glenda S. Constantino
Project Development Officer II
Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 7/8

Technology and
Livelihood Education
Food Processing - Module 1.2
Use Tools, Equipment, Utensils,
and Instruments
TLE_AFF P9-12UT-0b-2
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode (ADM)
Module on Use Tools, Equipment, Utensils, and Instruments.
This module was collaboratively designed, developed, and reviewed by educators from
public 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.

For the learner:

Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode (ADM)
Module on Use Tools, Equipment, Utensils, and Instruments.
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:

1
At the end of this module, you will also find:
References This is a list of all sources used in developing this module.
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. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions 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!

2
 What I Need to Know

This module provides discussion and series of activities that will give you
a deep understanding about the use of tools, equipment, utensils, and
instruments.

At the end of this module, you are expected to:

1. explain the standard food processing procedures;

2. follow standard procedures in using tools, equipment, instruments, and
utensils;
3. state the importance of calibrating and sanitizing tools, equipment,
utensils, and instruments.

What I Know
Let us determine how much you already know about the use of tools,
equipment, utensils, and instruments according to the standard procedures.

Directions: Read the following questions carefully. Choose the letter of the best
answer. Write your answer on a separate sheet of paper.

_____ 1. Why is it important to follow the standard measuring procedures?

a. To enable a food processor to use the measuring devices correctly.
b. To enable the food processor to work systematically and accurately.
c. To ensure the proper use of standard measuring devices.
d. All of the above
_____ 2. Your teacher instructed you to measure the salinity of a brine that you will
use in curing fish. Which of these will you do?
a. Review and master the procedure in using a blender.
b. Review and master the procedure in using a digital weighing scale.
c. Review and master the procedure in using a refractometer.
d. Review and master the procedure in using a salinometer.
_____ 3. You were assigned to monitor the temperature of smoke in the
smokehouse. What will you do to correctly perform your assigned task?
a. Recall and master the refractometer.
b. Recall and master the salinometer.
c. Recall and master the thermometer.
d. Recall and master the weighing scale.

3
_____ 4. What would happen if you failed to follow the standard measuring
procedures?
a. It will become successful.
b. It will be correctly done.
c. The obtained measurement is accurate.
d. The obtained measurement is inaccurate.
_____ 5. Which tool will you use to measure the sugar concentration of a syrup?
a. Use a blender. c. Use a refractometer.
b. Use a digital weighing scale. d. Use a salinometer.
_____ 6. Why is it important to sanitize tools and equipment?
a. It can destroy germs and microorganisms.
b. It can lengthen the product’s shelf life.
c. It can minimize the product’s rejection.
d. All of the above
_____ 7. Cleaning alone by washing will not be capable of totally eradicating germs,
hence the need to use sanitizing agents. Is the given statement correct?
a. No c. May be false
b. May be correct d. Yes
_____ 8. How do you safely store tools and equipment after using them?
a. Apply lubricant to the parts of equipment which undergo friction to prevent
wear and tear.
b. Store them in a cool dry place.
c. Wash and dry them properly.
d. All of the above
_____ 9. You wanted to use a blender in preparing mango jam. But you do not know
how to use such equipment. Which of the following will you do?
a. Attempt to use it.
b. Check the outlet.
c. Read the manufacturer’s specifications.
d. Try to use it.
_____ 10. Why you should use the equipment in accordance with the
manufacturer’s specifications?
a. To become an expert c. To determine the cost of equipment
b. To correctly operate them d. To get its worth
_____ 11. Which of the following items is the safety precautions when using
equipment?
a. Check the accuracy of the equipment before and after use.
b. Proper care in handling the equipment.
c. Follow the manufacturer’s specifications.
d. All of the above

4
_____ 12. What is the correct sequence of calibrating a refractometer?
A. Calibrate to zero using distilled water as sample.
B. Look at the dark area on the scale inside the eyepiece.
C. Open the refractometer cover and dry the glass prism using soft tissue paper.
D. Place a drop of water in the rectangular area and close the cover.
a. A, B, C, D c. A, C, B, D
b. B, C, D, A d. D, B, A, C
_____ 13. Which of the following standard procedures is correct?
a. All equipment to be used in processing foods must be inspected and
checked to determine their condition prior to use and even using them.
b. Before they are to be stored, they must be inspected and checked to make
sure that they are in good condition and ready for use in the next processing
operation.
c. Inspecting and checking the equipment will also help determine the presence
of equipment that breakdown and cannot be used in the next processing
operation.
d. All of the above
_____ 14. What is the correct sequence of using a salinometer?
A. Dip salinometer in the brine solution.
B. Prepare the brine solution.
C. Pour the brine solution in a cylinder.
D. Record the reading and clean the tools after use.
a. A, B, C, D c. C, B, A, D
b. B, C, A, D d. D, A, C, B
_____ 15. Which of the following preventive measures is correct?
a. Allow the food to cool before putting it in the refrigerator.
b. Keep the door of the refrigerator open.
c. Store foods in jars uncovered inside the refrigerator.
d. Store opened can foods inside the refrigerator.

These questions will help you understand more about the lessons in this module.

5
 What’s In

Welcome to Food Processing Exploratory Course. Before we start, let us recall

the previous lessons that you have learned.

Direction. Match the tools and equipment in Column A with its function in Column B.

Column A Column B

1. Fish Scaler a. It is used to debone fish.

2. Food Tong b. It is used to measure the salinity of a brine.
3. Mosquito Forceps c. It is used in pickling foods.
4. Salinometer d. It is used to remove scales of fish.
5. Smokehouse e. It is used to smoke fish.

You really learned a lot! You are now heading into the meaningful activities
and learning encounters. You can now proceed to the preliminary activity.

What’s New

Directions. Identify the terminologies based on the description given in each item.
Arrange the scrambled letters correctly.

1. It means to set a measuring device. – CALITEBRA

2. Standard Procedure means - TIONSTRUCSNI

3. It means to disinfect. – TIZEINAS

4. It is a detailed itemized description. TIONACIFPECIS

5. To make equipment function correctly - T E R A O P E

You got it right! These words are included in the lessons of this module. Be
prepared to proceed to the next part of this module. Have a fruitful journey!

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 What is It

Importance of Using Tools, Equipment, Utensils, and Instruments

Accuracy can be obtained by using the appropriate measuring devices. They are
needed to be checked before and after used. Some instruments are needed to be
calibrated. A food processor needs to study and follow the standard procedures when
using the tools and equipment. They should refer on the manufacturer’s
specifications when troubleshooting is needed.

Food Processing Procedures

Food processing procedures refers to the conversion of agricultural products

through different methods which can be preserved and lengthen shelf life of foods
for future used. There are different food processing procedures that can be used
to gain quality of processed food products. Salted and dried products like Tuyo is
done by salting and drying method. Spanish Style Bangus Sardines in Oil is an
example of canning method. Sugar concentration is applied in making Guava Jelly.
Bagoong Alamang is an example of fermentation method. Achara is an example of
pickling method. Smoked Fish is the result of the combinations of salting, drying,
heating, and smoking methods. Food processing procedures are done by using the
proper tools, equipment, utensils, and instruments.

Cleaning and Sanitizing of Tools, Equipment, Utensils, and Instruments

Cleaning can remove visible dirt and residue but sanitizing and disinfecting
can destroy germs and microorganisms. Proper cleaning and disinfecting can
minimize product rejection and lengthen the product shelf life of processed foods.

Preparation of Sanitizing Solution

Volume Volume of
Area/Materials to be Sanitized of Chlorine Time/Minutes
Water
Hand Dip 5 gallons 10.8 ml. 2-5 minutes
Equipment 5 gallons 54 ml. 2-5 minutes
Floor 5 gallons 125 ml. 20 minutes
For Food Processing: 5 gallons 27 ml. 2-5 minutes
Washing of Vegetables and Poultry

7
Standard Procedures in Using, Cleaning, Sanitizing, Calibrating, and Stowing
Tools, Equipment, Utensils, and Instruments:

• Use PPE when working with tools, equipment, utensils, and instruments.
Pull back and secure long hair. Have a safe distance from tools and
equipment.
• Before starting to follow the food processing methods, always clean,
wash, sanitize, and wipe your hands dry before and after wearing your
gloves. Remember that sanitation is very essential in food processing.
• Check all parts of the tools, equipment, and instruments before and after
you use them.
• Use tools and equipment from what they are intended.
• If ever there will be defective tools, equipment, utensils, and instruments
after checking its condition, report it immediately and dispose it
according to the environmental procedures.
• Refer to the manufacturer’s specifications if there is odd noise or
excessive vibration occurs when operating an appliance.
• Unplug the appliance before repairing.
• Do not tighten the loosen parts of the equipment by hands.
• Remember that there is always a danger when using an equipment. So,
it is best to read first the manufacturer’s specification before starting to
use it. Try to understand the steps on how to use it and find out its
limitations for your safety.
• Calibration is important to set the tools into correct reading before using
them. Example is the clock weighing scale: Set it first to zero for precise
measurement.
• Always check first the parts of the equipment and instruments that can
be sanitized. It is best to refer on the manufacturer’s specifications
before sanitizing the equipment.
• Clean and sanitize the tools, equipment, utensils, and instruments before
and after use.

Preventive Maintenance of Tools and Equipment

Blender
• Operate it according to the manufacturer’s
specifications.
• Check and inspect the blender and outlet.
• Insert the plug into the outlet.
• Switch-on the blender.
• Clean and sanitize it before and after use.

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Can Sealer
• Careful handling is required when assembling and
disassembling the can sealer.
• Check all parts before and after use to make sure
that all parts are properly in place.
• Replace all damaged parts to prevent injuries and
accidents.
• Lubricate parts that rub each other to prevent
friction.
• Remove the spills on the machine by cleaning,
washing, rinsing, wiping it with clean cloth and store
it in a clean dry place.
• Clean it before and after use.
• Always refer on the manufacturer’s specifications for
the safe use and maintenance of the Can Sealer.

Digital Salinometer
• To use it, first remove the cover, then press the
power button, then, dip it in foods.
• Read the measurement, then, rinse it with clean
water, then, wipe it dry and store it.
• Do not drop it to prevent breakage.

Digital Weighing Scale

• When using a digital weighing scale, you should use
a bowl to hold the ingredients like sugar.
• Press first the on/off button, then, put on the bowl,
then press the “Tare button”, and then put on the
sugar in the bowl.
• Always check/change the battery for better
performance.
• Always refer on the manufacturer’s specifications for
the safe use and maintenance of the Digital Weighing
Scale.

9
Freezer and Refrigerator
• Refer on the manual to use it properly.
• Switch control to off before unplugging.
• Unplug before cleaning, sanitizing, and repairing.
• Keep the required temperature.
• Allow the food to cool before putting it in the
refrigerator.
• Open the fridge door only when necessary.
• Do not store unopened cans of food in the
refrigerator unless they are to be chilled.
• Store foods in covered dishes or glass jars to
prevent odors from spreading.
• Put labels on foods before placing it in the fridge.
• When defrosting, turn it off. Remove everything in
the freezer and refrigerator. You can put the foods in
a tray. Never use a sharp or pointed object to
remove the ice. Wait for it to defrost completely.
Then, clean and sanitize the freezer and
refrigerator. You can make a safe cleaning solution
by mixing 1 teaspoon of baking soda to 1 liter of
distilled water. Once cleaned, turn on the freezer
and refrigerator and return the foods and everything
inside. Record the date and time of defrosting.
Defrosting should be done once a week.
• Follow the FIFO or First In- First Out. This is to
prevent spoilage and wastage in foods.

The Gas Range and Gas Stove

• Remove all burnt sediment and wipe grease from the
top of stove after each use.
• Scrape grease from cracks, openings, and hinges.
• Keep burners clean. Gas burners can be soaked and
scrubbed with a stiff brush.
• Wipe with a clean cloth dipped in a sanitizing solution.
• Use utensils that are large enough to prevent the
boiling food from spilling over the range top or oven.
• Keep a dish on the range top for the spoon that you
used in stirring food.
• Avoid putting anything hot on porcelain enameled
surfaces or putting cooking utensils across them the
heat may cause the surface to chip or crack.
• Arrange pans in the oven so that the air can
circulate around them.
• Check the hose. It should not have gas leaks.
• Always refer on the manufacturer’s specifications for
the safe use and maintenance of your Gas
Range/Gas Stove.
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Pressure Cooker
• Always refer to the manufacturer’s specifications
when using the pressure cooker for the safe use and
maintenance.
• Thoroughly wash with soap and hot clean water,
then drain completely before and after use.
• Lubricate the metal seal with oil to prevent the cover
from scratching or sticking.
• Check the seal from time to time during the canning
process.
• Always keep safety openings clear to make sure
steam can pass through them.
• Clean the vent pipe carefully by rinsing it with hot
water. Do not subject it to sudden extreme
temperature.
• If you ever drop the pressure cooker, it must be
examined for damaged.
• Store it in a dry area when not in use.

Refractometer
• Place one to two drops of distilled water on
rectangular area and close the cover.
• Look at the dark area on the scale inside the
eyepiece.
• Calibrate it to zero. Then, open it, and dry the glass
prism by using soft tissue paper.
• Do not drop it to prevent breakage.

Salinometer
• Pour water in the cylinder, then, add salt and stir it
until it dissolved.
• Dip the salinometer, then read the measurement.
• Wash, clean, then, wipe it dry and store it.
• Do not drop it to prevent breakage.

Congratulations! You are done reading the lessons in this module. Check the
level of your understanding by answering the series of independent activities and
assessments.

11
 What’s More

Independent Activity 1
List Down
Directions: Write 5 importance of cleaning and sanitizing of tools and equipment
below. Write your answer on a separate sheet of paper.

1.

2.

3.

4.

5.

Note: Refer to rubrics on page 20.

Independent Assessment 1
True or False
Directions: Write True if the statement is correct and False if the statement is wrong.
Write your answer on a separate sheet of paper.
_____ 1. Cleaning alone can eradicate germs.
_____ 2. Food processing tools and equipment should be checked before and after
use.
_____ 3. Manufacturer’s specifications contain information on how to use the product
properly.
_____ 4. Proper cleaning and sanitation can minimize product rejection.
_____ 5. Sanitizing can remove germs that are not visible to the naked eye
properly.

Independent Activity 2
Q&A
Directions: Answer the following questions. Write your answer on a separate sheet
of paper.
1. Why do we need to calibrate the following food processing tools:
A. Digital Weighing Scale B. Refractometer
2. Why do we need to keep the required temperature of a refrigerator/freezer?
3. What are food processing procedures? Explain your answer.

Note: Refer to rubrics on page 20.

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Independent Assessment 2
Matching Type
Directions: Match the given preventive maintenance in Column A with the
corresponding tool and equipment in Column B. Write your answer on a separate
sheet of paper.

Column A Column B
1. Be sure that the hose/pipe/regulator a. Freezer/Refrigerator
do not have leaks.
2. Defrost it once a week. b. Gas Range/Gas Stove
3. Dip it in the cylinder with salt and water. c. Refractometer
4. It needs to be pressed after placing d. Salinometer
a bowl on the top of the scale which e. Tare Button
can serves as holder of the ingredients.
5. Use one to two drops of distilled water
to calibrate it.

Independent Activity 3
Flow Chart
Directions: Make a flow chart of the proper cleaning and sanitizing a Gas Stove.
Use different shapes or arrows for directions. Color your illustrations. Write your
answer on a separate sheet of paper.

Example: Defrosting, Cleaning and Sanitizing a Refrigerator

To defrost, switch control to off and unplug.

Remove everything in the fridge. Then clean and

sanitize the fridge with cleaning solution.

Note: Refer to rubrics on page 20.

13
Independent Assessment 3
Performance Task

Directions: With the guidance and support of your parent/s, apply the standard
procedures in using the tools and equipment that are available in your kitchen at
home. Then, on a separate sheet of paper, write a short report on the standard
procedures that you have followed in doing your task. Follow at least (5) five from
the given standard procedures that you have learned on this lesson.

Note: Refer to rubrics on page 20.

Congratulations! You already surpassed the independent activities and

independent assessments in this module. Now, let us find out if you learned a lot on
this module.

What I Have Learned

Directions. Read and answer the following questions. Write your answer on a
separate sheet of paper.
1. What do you think will happen if you will not clean and sanitize the tools,
equipment, and instruments when processing foods?
Explain your answer.
2. What is the importance of the manufacturer’s specifications?
Explain your answer.
3. What are the equipment do you think that lubricants can be used?
Explain your answer.

Note: Refer to rubrics on page 20.

Bright answers! It shows that you understand the lessons. Now, you can
proceed to the next activity.

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 What I Can Do
Concept Map
Directions: Complete the concept map. Write some short preventive maintenance
of tools and equipment. Do this activity on a separate sheet of paper.

PREVENTIVE
MAINTENANCE OF
TOOLS AND
EQUIPMENT

Note: Refer to rubrics on page 20.

Assessment
Directions: Read the following questions carefully. Choose the letter of the best
answer. Write your answer on a separate sheet of paper.

_____ 1. Which of the following is the safety precautions when using equipment?
a. Check the accuracy of the equipment.
b. Proper care in handling the equipment.
c. Follow the manufacturer’s specifications.
d. All of the above.
_____ 2. What is the correct sequence of calibrating a refractometer?
A. Place a drop of water in the rectangular area and close the cover.
B. Calibrate to zero using distilled water as sample.
C. Look at the dark area on the scale inside the eyepiece.
D. Open the refractometer cover and dry the glass prism using soft tissue paper
or a piece of cotton cloth.
a. A, B, C, D c. A, C, B, D
b. A, B, D, C d. A, D, C, B

15
_____ 3. Which of the following standard procedures is correct?
a. All equipment to be used in processing foods must be inspected and
checked to determine their condition prior to use and even using them.
b. Before they are to be stored, they must be inspected and checked to make
sure that they are in good condition and ready for use in the next processing
operation.
c. Inspecting and checking the equipment will also help determine the presence
of equipment that breakdown and cannot be used in the next processing
operation.
d. All of the above
_____ 4. What is the correct sequence of using a salinometer?
A. Dip salinometer in the brine solution.
B. Prepare the brine solution.
C. Pour the brine solution in a cylinder.
D. Record the reading and clean the tools after use.
a. A, B, C, D c. B, C, A, D
b. A, B, D, C d. D, A, C, B
_____ 5. What is the standard procedure when using a refrigerator?
a. Allow the food to cool first before putting it in the refrigerator.
b. Keep the door open.
c. Store foods in jars uncovered.
d. Store opened can foods.
_____ 6. You wanted to use a blender in preparing mango jam. But you do not
know how to use such equipment. Which of the following will you do?
a. Attempt to use it.
b. Check the outlet.
c. Read the manufacturer’s specification.
d. Try to use it.
_____ 7. Why do we need to use the equipment in accordance with the
manufacturer’s specifications?
a. To become an expert c. To get its worth
b. To correctly operate them d. To determine the cost of equipment
_____ 8. Why is it important to sanitize tools and equipment?
a. It can destroy germs and microorganisms.
b. It can lengthen the product shelf life.
c. It can minimize the product rejection.
d. All of the above
_____ 9. Cleaning alone by washing will not be capable of totally eradicating germs,
hence the need to use sanitizing agents. Is the given statement correct?
a. No c. May be false
b. May be correct d. Yes

16
_____ 10. How will you safely store tools and equipment after using them?
a. Apply lubricant to the parts of equipment which undergo friction to prevent
wear and tear.
b. Store them in a cool dry place.
c. Wash and dry them properly.
d. All of the above
_____ 11. Why is it important to follow the standard measuring procedures?
a. To enable a food processor to use the measuring devices correctly.
b. To enable the food processor to work systematically and accurately.
c. To ensure the proper use of standard measuring devices.
d. All of the above
_____ 12. Your teacher instructed you to measure the salinity of a brine that you will
use in curing fish. Which of these will you do?
a. Review and master the procedure in using a food processor.
b. Review and master the procedure in using a refractometer.
c. Review and master the procedure in using a salinometer.
d. Review and master the procedure in using a thermometer.
_____ 13. You were assigned to monitor the temperature of smoke in the
smokehouse. What will you do to correctly perform your assigned task?
a. Recall and master the refractometer.
b. Recall and master the salinometer.
c. Recall and master the thermometer.
d. Recall and master the weighing scale.
_____ 14. What would happen if you failed to follow the standard measuring
procedures?
a. It will become successful.
b. It will be correctly done.
c. The obtained measurement is accurate.
d. The obtained measurement is inaccurate.
_____ 15. Which tool will you use to measure the sugar concentration of a syrup?
a. Use a refractometer. c. Use a thermometer.
b. Use a salinometer. d. Use a triple beam balance.

17
Directions. On a separate sheet of paper, write at least (5) five safety procedures
when using tools and equipment in your own kitchen.

1.
2.
3.
4.
5.

Note: Refer to rubrics on page 20.

18
 19
What I Know What’s In What’s New
1. d 6.d 11.d 1. d 1. CALIBRATE
2. d 7.d 12.d 2. c 2. INSTRUCTION
3. c 8.d 13.d 3. a 3. SANITIZE
4. d 9.c 14.b 4. b 4. SPECIFICATION
5. c 10.b 15.a 5. e 5. OPERATE
What’s More
Independent Activity 1 Independent Activity 2 Independent Activity 3
List Down Q&A Flow Chart
Answers may vary Answers may vary Answers may vary
Independent Assessment 1 Independent Assessment 2 Independent Assessment 3
True or False Matching Type Performance Task
1. False 1. b Answers may vary
2. True 2. a
3. True 3. d
4. True 4. e
5. True 5. c
What I Have Learned What I Can Do
Answers may vary Concept Map
Answers may vary
Assessment
1. d 6. c 11. d
2. c 7. b 12. c
3. d 8. d 13. c
4. c 9. d 14. d
5. a 10. d 15. a
Additional Activity
Answers may vary
 Reference:

DepEd K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module in Food (Fish) Processing Exploratory Course Grade 7
and 8, pages 7- 72

Scoring Rubrics for: a. Independent Activity 1 c. What I Have Learned

b. Independent Activity 2 d. Additional Activity

Criteria 5 4 3
Number of Complete number Lacks one answer Incomplete
answers of answers answer
Follow Excellently Slightly followed Did not follow the
Direction followed the the direction direction
direction
Content Relevant Slightly relevant Not relevant

Scoring Rubrics for: Independent Activity 3

Criteria 5 4 3
Steps in the Correctly written With minimal error With more errors
proper cleaning
and sanitizing of a
Gas Stove are
correctly
presented
Correct sequence Correct With minimal error With more errors
of the steps

Scoring Rubrics for: What I Can Do

Criteria 5 4 3
Selected Selected the most Selected the Selected the least
Preventive essential acceptable one essential
Maintenance

Scoring Rubrics for: Independent Assessment 3

Criteria 5 4 3
Number of Demonstrated five Demonstrated Demonstrated
Tools/Equipment correct uses of only 3 to 4 correct only 1 to 2 correct
Used tools and uses of tools and uses of tools and
equipment equipment equipment
Written Report Excellently stated Clearly stated Not clearly stated

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 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph

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