Eto nayun

1. Subject Area: Technology and Livelihood Education
Grade Level: Grade 8
Quarter: Third
Week No.: 8
Learning Competency: Use and Maintain Food Processing Tools, Equipment and Utensils
Learning Outcome 1: Use tools, equipment, instruments, and utensils by following the standard procedures
1.1. Calibrate tools, equipment, instruments, and utensils
1.2. Follow procedures in sanitizing tools, equipment, instruments, and utensils
1.3. Use tools, equipment, instruments, and utensils according to job requirements and manufacturer’s specification
Date Domain Learning Competencies Tasks Materials
March 30, 2023 Use and maintain food
processing tools, equipment
and utensils
Teacher’s Activities Students’ Activities
ROUTINE ACTIVITIES:
1. Prayer
The teacher will call someone to
lead the prayer.
2. Greeting
The teacher will greet the students.
3. Checking of Attendance
The teacher will ask the secretary
of the classroom to tell who the
absentees among their classmates.
4. Recap the last topic
the teacher will ask on what is the
topic last meeting
Task 1: Motivation
Arrange the scrambled letters
The teacher will present five ‘5’
scrambled letters and the student
need to guess what is the word
behind the scrambled letters.
Nasngiitiz
Mmniiinzig
Are you ready to pray classmate?
Good after noon, sir Eugene, It’s
nice to see you again.
Sir, there is no absent in the
classroom.
Sir, our last topic is about
interpreting manufacturer’s
specifications
Sir, its sanitizing
Sir, the correct word is minimizing.
● USB
● TV
● slideshow
presentation

2. Thelengning
Ductionre
Cilitafating
Task 2: Lesson Proper
Sanitizing and disinfecting the
tools,
Sanitizing and disinfecting the tools,
equipment and utensils will destroy
all germs and microorganisms
which were not removed after
washing with soap and water.
Proper cleaning and disinfects
leads to:
1.
Minimizing product rejection, return
and complaints due to defects
resulting from the use of defective
Sir, I think it is lengthening.
Sir, that is reduction.
Sir, facilitating.

3. or inappropriate tools, equipment
and utensils.
2.
Lengthening product shelf life due
to the reduction of contamination
resulting from the use of properly
sanitized and disinfected tools,
utensils and equipment.
3.
Reduction of the risk on food
poisoning due to the use of
unsensitized tools, equipment and
utensils.
4.
Facilitating preventive
maintenance which include

4. Identify how to
calibrate, sanitize
and use tools by
following standard
procedures
checking the machine
temperature, hydraulic fluid, wear
and surface condition, crack, leak
detection, vibration, corrosion, and
electric insulation.
Calibrating measuring devices and
instruments procedure in
calibrating:
a.
Weighing Scale. Check the
accuracy; see to it that the hand is
pointed at zero in an empty
weighing scale
b.
Salinometer. Check the accuracy
by measuring 20osalinometer brine
solution. Check if the salinometer
records the reading correctly.
c.
Refractometer. Place a drop of
distilled water in the dark circular or
rectangular area and close the

5. Follow the
standard
procedures in
calibrating,
sanitizing, and
using the tools,
equipment,
instruments, and
utensils.
cover. A shadow or dark area is
visible on the scale inside the
eyepiece. Turn the calibration
screw until the shadow falls on the
zero mark. Open the refractometer
cover and dry the cover and glass
prism using soft tissue paper or a
cotton cloth.
d.
Thermometer. Check the accuracy
by dipping it in hot food to see if
the mercury rises to desired
temperature
Procedure in cleaning, sanitizing,
calibrating and stowing equipment
and instruments:
1. Wash the equipment /
instruments with soap.
2. Rinse with clean water.
3. Sanitize by dipping or soaking in
sanitizing solution.
4. Remove from the sanitizer.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of
equipment.
8. Pack and keep in a clean
cabinet
Task 3: Application
Directions: Copy on your activity
notebook and arrange the

6. Appreciate the
importance of
calibrating,
sanitizing, and
following standard
procedures before
using tools,
equipment,
following steps chronologically.
Write A for the first step, B for
second step and so on.
Procedure in Cleaning, Sanitizing,
Calibrating and Stowing
● Pack and keep in a clean
cabinet.
● Wash with soap.
● Dry thoroughly.
● Rinse with clean water.
● Check the accuracy.
Task 4: Generalization
The teacher will ask the students.
1. what is the importance for
you to know the procedure
in cleaning, sanitizing,
calibrating and stowing
equipment and instruments.
2. give me some measuring
tools that you will
remember. and tell me how
to calibrate it.
Task 5: Evaluation
Directions: Fill in the blank to
complete the statement. Write your
answer on a separate sheet of
paper.
A. Procedure in Cleaning, Sanitizing,
Calibrating and Stowing Equipment
and Instruments
1. Rinse with ___________________.
2. Pack and keep in a clean
__________________.

7. 3. Check the ___________________ of
equipment.
4. Sanitize by dipping or soaking in
___________________.
B. Proper cleaning and disinfecting
leads to:
5. Facilitating preventive
___________________.
6. Reduction of the risk on
__________________.
7. Lengthening product shelf life
due to the reduction of
_________________.
8. Minimizing product rejection,
return and complaints due to
___________.
C. Sanitizing and disinfecting the
tools, equipment and utensils will
destroy all (9) ______________ and
(10) ________________which were
not removed after washing with
soap and water.
Task 6: Assignment
Direction: Give the abbreviation of
the following
1. Kilogram -
2. Gram -
3.Gallon -
4. Cup -
5. Ounce -
REFLECTION: MASTERY LEVEL
Prepared by:
Zymon P. Dizon

8. Practice Teacher/Student Teacher
Valenzuela City Polytechnic College
Checked by:
Rose Ann B. Verdan
Teacher I - TLE Department
Cooperating Teacher
Here’s a sample of my LP but, this one is semi-detailed. I used this for my demonstration last year. =)
Date Domain Learning Competencies Tasks Materials
May 26, 2022
Recalling of concepts
Use and maintain food
processing tools, equipment
and utensils
ROUTINE ACTIVITIES:
4. Prayer
5. Orientation of Classroom Rules
6. Checking of Attendance
Task 1: MULTIPLE CHOICES
Students will be asked to answer five multiple choice questions
about the concepts discussed in the Valenzuela Live yesterday.

9. Task 2: Unlocking of Difficulties
Guessing Game: Students will try to guess the unfamiliar terms by
arranging the jumbled letters properly.
● Standard - an idea or thing used as a measure, norm, or model in
comparative evaluations
● Diagram - a simplified drawing showing the appearance, structure,
or workings of something
● Schematic - symbolic and simplified
Task 3: Lesson Proper
Electrical symbols are also known as schematic symbols are a graphical
representation of electronic and electrical devices or components. These
symbols are used to represent the various items of materials and
components in electrical diagrams to recognize them. Using these symbols

10. Identification
Understanding a
concept
Draw the different
electrical symbols and
write their functions
simplifies the drafting of the plan and makes it easy to understand because
these symbols are standardized throughout the industry.
Task 4: Application
Draw the different electrical symbols and write their purposes

11. Task 5: Generalization
Ask the students what is the importance of the knowing the different
symbols used in the electricity.
Task 6 : Assignment
Written Works:
● What’s More, p. 18
● Assessment, p. 19
Performance Task
● What I Can Do, p. 18

12. REFLECTION: MASTERY LEVEL
Prepared by:
Rose Ann B. Verdan
Teacher I
TLE Department
Observed by:
Maila B. Solian Irene D. Mendiola Rosalie L. De Jesus
Master Teacher I Master Teacher II Head Teacher III
TLE Department TLE Department TLE Department