LEARNING ACTIVITY SHEETS

Technology and Livelihoo Education T.L.E. 8

Agriculture and Fishery Arts
Quarter 1, Week 1

Food (Fish) Processing

Objectives
Objectives:

After going through this LAS, you are expected to:

1. select tools, equipment, utensils and instrument

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Lesson

Select Tools, Equipment, Utensils and

Instruments

Food/Fish Processing Tools

Let us now have our lesson proper. These are the food/fish processing tools, equipment,
utensils and
instruments.

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Measuring Tools

1. Salinometer – is used for measuring the

salinity of the brine.
4. Liquid measuring cup – is used for
measuring liquid ingredients.

2. Refractometer – is used for measuring

sugar concentration of sap and syrup for
food.

5. Measuring cups – is used for measuring

dry ingredients of large quantity/capacity.
3. Weighing scale - is used for measuring
the weight of raw materials and
ingredients.

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6. Measuring spoons – is used for
measuring small amount of solid and
liquid ingredients.

Cutting Tools

7. Cutting implements – is used for cutting

fish and other ingredients.

8. Scissors/shears – is used for cutting

purposes like fins of fish.

Other tools

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9. Cutting board – serve as guide for cutting
fish, meat and other ingredients.

10. Basin – is used in preparing brine and

other curing mixtures.

11. Food tong – is used for lifting hot

objects/food.

12. Wooden ladle – used in mixing

ingredients.

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13. Peeler – used in removing the skin of
fruits and vegetables.

14. Grater – used for grating cheese.

15. Earthen pots – are used for storing the

salted products.

16. Wooden salting vat or barrel – is a

container where the salted fish are placed
or fermented.

Equipment

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17. Smokehouse – is a device used for
smoking fish or meat with the application
of smoke.

18. Impulse sealer – is used for sealing

purposes.

19. Gas Range/Oven – is the source of heat.

Gas stove

Oven range

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20. Chiller/Refrigerator – is necessary in
maintaining fish freshness.

Up -Right

Refrigerator Chest-type Freezer

21. Pressure cooker – is an airtight cooking

device that cooks food quickly, thanks to
the steam pressure that builds up inside.
The steam also makes the food moist,
which is why this device is perfect for
meat stews, cheesecakes and much
more.

Learning Activities

Activity 1 : What Utensils am I?

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Directions: Fill in the blanks. Below is a Word Pool which contains the name of tools, equipment and
utensils. Pick the correct answer or word from the WP and write it in your answer sheet.

Food tong Chiller Smokehouse Earthen pots

Scissors Oven/gas range Refractometer Impulse sealer
Salinometer Dry measuring cups Basin Measuring spoons

________________ 1. It is used for salinity reading.

________________ 2. It is necessary in maintaining fish freshness.

________________ 3. It is used for cutting fish and other ingredients.

________________ 4. It is a device used for smoking fish or meat with the
application of smoke.
________________ 5. It is used for storing the salted products.

________________ 6. It is an equipment which is the source of heat.

________________ 7. It used for measuring sap and syrup for food.

________________ 8. It is used for sealing purposes.

________________ 9. It is used for measuring dry ingredients of large

quantity/capacity.
________________ 10. It used in preparing brine and other curing mixtures.

Activity 2: Let Me Know

Directions: Can you identify the pictures found at the table on the next page? Pick your answers from
the box below. Write your answers in your answer sheet.

Earthen pots Salinometer Basin Measuring spoons

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Liquid measuring cup Weighing scale Oven Pressure cooker
Freezer Scissors Grater Wooden ladle

1. _____________________
2. _____________________

3. _____________________ 4. _____________________

5. _____________________
6. ____________________

7. _____________________ 8. _____________________

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10. _____________________
9. _____________________

Reflection
Directions: Complete the 3-2-1 Chart about your discoveries in finding the arts of the Neoclassical and
Romantic periods. Write your answers on a separate sheet of paper.

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Answer Key

ACITIVITY 2
ACTIVITY 1
1) Salinometer 1. Salinometer
2) Basin
3) Liquid measuring cup 2. Chiller
4) Measuring spoon 3. Scissors
5) Weighing scale 4. Smokehouse
6) Oven
5. Earthen pots
7) Scissors
6. Oven/ gas range
8) Pressure cooker
9) Freezer 7. Refractometer
10) Earthen pots 8. Impulse sealer
9. Dry measuring cups

10. Basin

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References

K to 12 Education Curriculum Technology and Livelihood Education Learning Module

(Food/Fish Processing) by Ferdinand S. Bravo Food Processing by Rosalinda S. Pascua

https://www.google.com/search?q=salinometer&source=lnms&tbm=isch&sa=X&ved
=2ahUKEwjwt8W_5_bpAhV3y4sBHb1XCuYQ_AUoAXoECBMQAw#imgrc=STSp AndNbbdpM

https://www.google.com/search?
q=refractometer&tbm=isch&ved=2ahUKEwjGgqC6fbpAhVP0pQKHUaRCDoQ2cCegQIABAA&oq=refr
actometer&gs_lcp=CgNpbWcQARgAMgQIABBDMgIIADICCA
AyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAOgUIABCxA1C9gQZYgJoGYOqq
BmgAcAB4AIABswuIAdQRkgEFNi0xLjGYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient
=img&ei=lpjgXsbfE8-k0wTGoqLQAw#imgrc=qpi7OLPB7v9NnM

Published by the Department of Education, Caraga Region

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Schools Division Office of Surigao City

Schools Division Superintendent: Karen L. Galanida

Assistant Schools Division Superintendent: Laila F. Danaque

Development Team
Writer : Edgar J. Razona
Editor : Edwin E. Gibertas
Evaluator : Vilma L. Gorgonio
Layout Artist : Edgar J. Razona
Management Team : Karen L. Galanida
Laila F. Danaque
Carlo P. Tantoy
Elizabeth S. Larase
Venus M. Alburoto

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Office Address : M. Ortiz Street, Barangay Washington
: Surigao City, Surigao del Norte, Philippine
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