Caloocan City TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT S.Y. 2015 – 2016
FOURTH PERIODICAL TEST (TABLE OF SPECIFICATION)
FOOD PROCESSING(FISH) NO. OF NUMBER ITEM KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS
DAYS OF ITEMS PLACEMENT LESSON 1: – Use Food Processing Tools, Equipment and Utensils LO1. Select tools, equipment and utensils LO1.1 Identify the parts and functions 2 3 3, 16, 40 2 1 of the different types of equipment used in fish processing LO1.2 Identify the uses of the different 3 4 27, 30, 31,32 3 1 types of tools and utensils used in fish processing LO2. Use tools, equipment and utensils following standard procedure 2 LO2.1 Inspecting and checking 3 4, 39, 14 1 1 1 condition of equipment and machines 2 L02.2 Show proper procedure in using 3 28, 36, 49 1 1 1 standard measuring devices and instruments 2 LO3. Perform post-operational activities LO3.1 Inspecting and checking of 3 11, 12, 13 1 1 1 equipment/machines before, during and 1 after operation LO3.2 Perform minor preventive 2 2, 5, 1 1 maintenance and trouble shooting in using equipment/ machines in fish processing LESSON 2: Perform Mathematical Computations LO1. Gather and tabulate the recorded data relevant to processed food production. LO1.1 Perform measurement and 1 1 15 1 conversion 1 LO2. Review various formulations 1 1 1, 6 LO3. Calculate the production input and 3 3 23, 29, 38 1 2 output. LO4. Compute the costs of production. 3 3 34, 47, 48 1 2 LESSON 3: Interpret Plans and Drawings LO1. Interpret lay-out plan. LO1.1 Interpret lay-out plans of fish 2 3 10, 18, 26 1 2 processing area based on set standards LO2. Perform outer packaging 2 3 24, 25, 33 3 procedures. LO2.2 Identify the different packaging 1 1 21 1 materials for fish products LO2.3 Make a label for canned fishery 1 product 1 17 1
LESSON 4: Apply Hygiene and Sanitation
LO 1. Observe personal hygiene and 3 4 7, 8, 41, 42 2 2 good grooming LO 2. Implement food safety practices 2 3 19, 20,37 2 1 LO 3. Conduct work in accordance with 3 3 22, 44, 45 2 1 environmental policies and procedures LO 4. Participate in improving 2 environmental practices at work 3 35, 43, 46 2 1 PROJECT MAKING SARDINES MAKING 2 3 2 1 36 50 25 7 5 13 DAYS Prepared By: TERRY CAMUS Submitted to: MR. WINSTON ROE L. FABILLAR