8
Quarter 2
Learning Activity Lesson
Sheet for TLE 7
PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM
Learning Activity Sheet for TLE Grade 8
Quarter 2: Lesson 7 (Week 7)
SY 2024-2025
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implementation of the MATATAG K to 10 Curriculum during the School Year 2024-2025. It
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Development Team
Writer:
Belly Ray F. Ang, Ed.D. (Malanday National High School)
Validator:
Maria Gracia R. Samson (Philippine Normal University-South Luzon)
Management Team
Philippine Normal University
Research Center for Teacher Quality
SiMERR National Research Centre
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PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM
LEARNING ACTIVITY SHEET
Learning Area: TLE 8 Quarter: 2nd Quarter
Lesson No.: 7 Date:
Different methods of food processing
Lesson Title/ Topic:
following the industry standard.
Name: Grade & Section:
I. Activity No.: 1
Crossword Puzzle
II. Objective(s):
This activity provides students with an opportunity to evaluate their knowledge
and require students to pay attention to terminology as they need to spell each word
correctly.
III. Materials Needed:
● Activity sheet
● Ballpen/ highlighter
IV. Instructions:
Complete the crossword by filling in a word that fits each clue.
TLE 8 Quarter 2 1
PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM
DOWN
1. Preserving the raw materials Using different ingredients, Seasoning and extenders.
2. Preservation method used to extend the shelf-life of your food by removing its water
content.
3. A solid product of high moisture content is immersed in a concentrated solution (mainly of
sugar or salt), which initiates three types of counter-current mass transfer.
4. Keep the color of lean tissues, improve the flavor of cured meats, prevent the growth of
food poisoning, spoilage, microorganisms, and slow down the possibility to rancid flavor.
5. Food preservation that produced by smoldering hardwood chips, vines, herbs, fruit skins,
or spices.
ACROSS
6. It is an enzyme catalyzed, metabolic process whereby organisms convert starch or sugar to
alcohol or an acid anaerobically releasing energy.
7. It has been used for centuries to preserve food, it creates an environment inhospitable to
bacteria, slowing their growth and preventing spoilage.
8. It is derived from the Dutch word “peckle” meaning brine.
9. It is the removal of the water (75-90%) present in fresh commodity results in reduction in
the water activity and ultimately resistance against most of the deteriorative agents.
10. During drying the moisture is removed and food material becomes smaller in size.
TLE 8 Quarter 2 2
PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM
LEARNING ACTIVITY SHEET
Learning Area: TLE 8 Quarter: 2nd Quarter
Lesson No.: 7 Date:
Tools and equipment in food
Lesson Title/ Topic:
processing
Name: Grade & Section:
I. Activity No.: 2
Tools and Equipment Expert!
II. Objective(s):
This activity will allow the learners to recall the different tools and equipment used
in food preservation.
III. Materials Needed:
● Activity sheet
● Ballpen
IV. Instructions:
Identify the tools and equipment by putting the number on the box provided.
Tools & No. Picture Tools & No. Picture
Equipment Equipment
6.
1.
A. Food B. Can
thermometer sealer
7.
C. Weighing 2. D. Tongs
scale
8.
E. Measuring F. Salinomet
cup 3. er
9.
G. Measuring 4.
H. Knife
spoon
10.
5.
I. Refracto J. Refrigerat
meter or
TLE 8 Quarter 2 3
PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM
V. Synthesis/Extended Practice/Differentiation (if needed):
▪ After the activity, the teacher asks the learners about the uses of each tools or
equipment.
TLE 8 Quarter 2 4
