7/8

Technology and
Livelihood Education
Quarter 1 – Module 4:
Food Processing
(Exploratory Course)
TLE Food Processing – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 4: CALCULATE THE PRODUCTION INPUTS & OUTPUT
First Edition, 2020

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these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education

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

Development Team of the Module

Writer: Jocyline L Tuballes
Editors: Mary Ann D. Calaque, Reggie D. Galindez
Reviewers: Amalia C. Caballes, Sally A. Palomo
Illustrator: Reggie D. Galindez
Layout Artist: Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS In Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS In Charge of LRMS
Gregorio O. Ruales ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/(083) 2281893
E-mail Address: [email protected]
 7/8

Technology and
Livelihood
Education
Quarter 1 – Module 4:
FOOD PROCESSING
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the TLE Food Processing Grade 7/8 Exploratory Course Alternative
Delivery Mode (ADM) Module.

This module was collaboratively designed, developed and reviewed by educators both
from public and private 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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.

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For the learner:

Welcome to the TLE Food Processing 7/8 Alternative Delivery Mode (ADM) Module.

The hand is one of the most symbolized parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction 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!

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 Lesson
Calculate the Production
4 Inputs and Output

What I Need to Know

Hello everyone! This is now our fourth module on Food Processing. It can be
the most promising business someday. Take a look at people who are in the business
world. Do you imagine yourself having a food processing business? How will you
know that your business is earning? This module will teach you how to do simple
computation on production input and output and to record complete data.

After reading or going through this module, you are expected to:

 Calculate the production inputs and output (TLE_AFFP9-12MC-

0e-3)
 Compute for the percentage equivalents of actual spoilage
or rejects
 Calculate the percentage of actual yields and recoveries
according to enterprise requirements
 Record calculated data according to enterprise requirements

What I Know

Before you proceed, let us check your prior knowledge about food processing.

Directions: Read and analyze each item carefully. Choose the correct answer from
the given choices by encircling the best answer.

1. What is 3/4 kilo of sugar used in mango jam converted in grams?

250 g c. 700 g
a. 300 g d. 750 g

2. Your mother asked you to prepare fermented bagoong. What is the ratio
of salt and fish needed to create it?
a. 1:3 c. 1:7
b. 1:4 d. 1:9

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3. In salting fish, how many grams of salt is equivalent to one cup?
a. 200 g c. 350 g
b. 250 g d. 450 g

4. Your teacher assigned your group to make mango jam in the laboratory
room. What is the proportion needed for the mixture?
a. 1:1 and 1:1/2 c. 1:1 and 1:1/4
b. 1:1 and 1:1/3 d. 1:1 and 1:3/4

5. Using 1:3 ratio in salting fish, how many grams of salt is needed to salt a
fish weighing 1,200 grams?
a. 250g c. 350g
b. 300g d. 400g

6. Fish, salt, sili, garlic, ginger are ingredients in making spicy bagoong.
What do you call these ingredients?
a. input c. product
b. foods d. output

7. What do you call the total amount spent for goods or services including
money, time, and labor?
a. input c. output
b. cost d. production

8. What is a collection of information about a study under investigation? It

may be a number or a word.
a. cost c. pictures
b. data d. documentation

9. What is the term for a systematic procedure of producing a record for

reference?
a. data c. measurement
b. cost d. documentation

10. Mango jam is the product of processing mango pulp, sugar and
calamansi juice. What do you call this product?
a. input c. output
b. cost d. process

11. In making mango jam, what do you call the peel and seeds?
a. input c. rejects
b. output d. spoilage

12. What is the term referring to the combined cost of raw materials and
labor incurred in producing goods?
a. cost c. output
b. input d. production cost

13. What is the term that means to count, record, or list systematically?
a. calculate c. record
b. compute d. tabulate

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 14. What is the amount spent for buying raw ingredients?
a. cost c. production cost
b. input d. raw food cost

15. What term refers to the number of finished products after computing for
the production output and input?
a. input c. product
b. output d. yield

What’s In

In your previous lesson, you have learned how to tabulate recorded data in the
production of processed food. Let’s recall the lesson by answering the activity below:
Activity 1: Name that Term
Direction: Read and analyze the sentences or statements below. Then, identify
the term being described and asked. Write your answer on the space before
each number.
________1. The ratio and proportion of salt to fish in making Kench.
________2. In fermenting fish, what is the ratio of salt and fish?

________3. In the 1:3 ratio of brine, how many percent of salt content is
mixed to water if salt weigh 250g and 750g water.

________4. What are the three different brine concentration used in salting
and curing fish?

________5. In sugar concentrate, what is the ratio and proportion needed?

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 What’s New

After answering the activity above, let us now gain new knowledge thru this
module. The next activity will help you achieve a better understanding about this
lesson. Are you ready? Let’s begin!

Activity 2.1: Word Scramble

Direction: Arrange the jumbled letters to form the correct words described in
each item.

1. Something that enters a process from the outside and is acted upon or
integrated in the main body of data.

UPTIN _____________________________

2. A written record showing the input-output relationship in determining

the yield from a certain procedure.

DTOONPUCIR ORPTER _____________________________

3. It is anything produced especially through a process, a product, or a

yield.

UPTUTO _____________________________

Guide questions:
1. What were the words you formed in question no.1, no. 2 and no. 3?

_____________________________________________________________
2. What do you expect to learn from this lesson?

_____________________________________________________________

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 Activity 2.2: A Helping Hand

Direction: Read the text below and provide answers to the questions that
follow.
Jose is an industrious boy. He helps his mother in household chores
and in their livelihood of making processed food. One day his mother was
preparing to make Mango Jam. She asked Jose to list down the raw materials
and ingredients for the food she was preparing. These include 1 cup of mango
pulp, 1 cup of sugar and 1 teaspoon of calamansi juice. Help Jose accomplish
his task by completing the table below:

Mango Jam

Ingredient Quantity
1.
2.
3.
Guide questions:

1. Why do you think it is important to gather and record data for processed
food?

______________________________________________________________________
2. What could happen if your data is inaccurate?

______________________________________________________________________

Were you able to complete the table and provide answers to the questions?
Great work! You may now proceed to the next activity.

What Is It

Read the next set of information and be ready to learn more about the lesson.

Definition of Terms
Concentration the amount of solute present in a given quantity of solvent.
of a solution
a change from one state or position to another or from one
Conversion
form to another

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 the total amount spent for goods or services including money,
Cost
time, and labor
a collection of information about a study under investigation.
Data
It may be a number (quantitative) or a word (qualitative)
Documentation systematic procedure of producing a record for reference
something that enters a process from the outside and is acted
Input
upon or integrated in the main body of data
a way of comparing certain attribute of an object with some
Measurement
given standard
anything produced especially through a process, a product,
Output
or a yield
the combined cost of raw materials and labor incurred in
Production Cost
producing goods
Production a written record showing the input – output relationship in
Report determining the yield from a certain procedure
Raw food cost the amount spent for buying raw ingredients
the process of capturing data or translating information to a
Recording recording format stored on some storage medium, which is
often referred to as a record
a material that allows molecules of one kind to pass
Semi-permeable
through it but prevents the passage of other kinds of
membrane
molecules
a homogenous mixture of substances with variable
Solution
composition
Tabulate to count, record, or list systematically

Calculating Data on Raw Materials or Ingredients Consumption and

Corresponding Percentage Equivalent in Line with Enterprise Requirement
Data gathering on raw materials and ingredients is necessary in order to
compute and calculate production input and output of the finished product. The
following are examples of data that are gathered based on the products to be done.

1. Pickled Mixed Vegetables

Data: Item Weight
Sugar 250 g
Vinegar 250 ml
Salt 15 g
Carrots 150 g
Sayote 250 g
Bell pepper 75 g
Garlic 50 g
Ginger 50 g
Onion 75 g

2. Smoked Fish
Data: Item Weight
Bangus 1 kg
Salt 250 g
Water 800 ml

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 3. Mango Jam
Data: Item Weight
Mango pulp 1 cup
Sugar 1 or ¾ c
Calamansi juice 1 tsp

4. Fermented fish
Data: Item Weight
Fish or alamang 4 kilos
Salt 1 kilo

5. Pickled Fish
Data: Item Weight
Fresh milkfish 1 kilogram
Vinegar 1 cup
Calamansi juice ½ cup
Soy sauce ½ cup
Salt 5 tbsp
Sugar 5 tbsp
Black pepper 1 tbsp
Garlic (minced) 1 tbsp

Actual Spoilage or Rejects

Actual spoilage or rejects and their corresponding percentage depend on the

product to be made.
For example, in mango jam, spoilage refers to the peel of mango and seeds.
The products left during packing are not classified as spoilage rejects. In pickled fish,
the skin of the calamansi, garlic and the intestinal organ of fish are included in the
spoilage. In smoked fish, the intestinal organ is the reject. Lastly, in fermented fish
and other fishery product, small seashell, small stone and seaweeds are the spoilage.
Spoilage also is defined as the wastage or loss of material that occur during
the manufacturing process.
Below is the formula for getting the percentage of actual spoilage:

Total Number of Spoiled Units

Actual Spoilage = x 100 %
Total Number of Units Produced

Actual Yield and Recoveries

Yield refers to the number of finished products after computing for the
production output and input.
Here’s the formula for getting the percentage yield:

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 Production Output
Percentage of Yield = x 100 %
Production Input

Record’s Calculated Data

Reports or records based on the data gathered and computed on production

output, input, actual spoilage, rejects, actual yields or recoveries are kept for
documentation purposes. This will be the basis for determining the progress of
whatever products to be done on process.

Study the sample production report for smoked fish below.

Example of Production Report

Production Name : Smoke Fish

Production Date : May 21, 2020
Materials/Ingredients:
Bangus 220 grams
Salt 500 grams
Production Input 720 grams
Weight of Spoiled Materials 050 grams
Production Output 670 grams
Production output
x 100%
Production Input
670 grams
Percentage of yield x 100%
720 grams
0.93 x 100%
93%
Production output
Number of yield Weight of the Product
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Problem Encountered: NONE

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Let Us Remember

Production report needs proper and correct noting, documenting, recording and
presenting of data based on the basic accounting procedure. Accuracy in report
preparation must always be observed in order to have ready record for future use or
reference.

What’s More

Good job! You have answered the previous activities. Now, let’s study more.

Activity 3.1: Spoil It!

Direction: Compute for the percentage of spoilage or rejects.
Example: Given: 500g sardines (for smoke fish)
50g internal oragans

Calculations: 50g X 100%

500g
= 10%

Ingredients/ raw materials Spoilage/rejects Percentage of spoilage/rejects

1. 1 kg milkfish 250g
2. Mango 500g 50g
3. Dilis 200g 30g
4. Vegetables 2kg 400g
5. Galonggong 800g 200g

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Activity 3.2: In and Out!
Direction: Calculate the production input and output and percentage of actual
yield and recoveries.

Example: Production name: Smoked Fish

Production Date: May 26, 2020
Materials/ingredients
Bangus = 250g
Salt = 550g
Production Input = 800g
Weight of Spoiled Materials = -50g
Production Output = 750g
Percentage of Yield = Production Output x 100%
Production Input
Percentage of Yield = 750grams x 100%
800grams
Percentage of Yield = .93% x 100%
Percentage of Yield = 93%

Given: Production Name: Fermented Dilis

Materials /Ingredients:
Dilis = 400g
Salt = 100g
Weight of spoiled materials = 020g

1. Given: Production Name: Smoked Fish

Raw materials/ ingredients:
Sardines = 350g
Salt = 700g
Weight of Spoilage = 075g

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 What I Have Learned

Activity 4: Sum It Up!

Direction: Read and answer the following questions.

1. Why do you need to convert weights and measurement into the same unit
before computing the percentage of spoilage, production input, production
output and percentage of yield?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
2. How do you compute percentage of spoilage?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
3. How do you calculate the production input and output?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
4. How do you compute the percentage of yield?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
5. Why is it Important to record and document production input?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

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 What I Can Do

Congratulations on making it this far! Now, let us apply what you have
learned.

Activity 5: Apply It!

Direction: Calculate the production input and output and the percentage of
yield for the given situation.

In your food fish processing class activity your group is assigned to

make smoke fish. The materials and ingredients and its quantity of making
smoked fish are:

Milkfish = 0,200 grams

Salt = 0,500 grams
Water = 1,600 ml
Internal organs = 0,050 grams

Assessment

A. Direction: Fill in the blanks with the correct term. Select your answer from
the choices inside the box. Write your answer in your test notebook.

Salt smoked fish product

Finished product fermented fish

1. Data gathering on raw materials and ingredients is necessary to compute

and calculate production input and output of ___________.
2. ____________ is the chief preservative in curing fish through salting and
smoking.
3. Actual spoilage rejects and their corresponding percentage depend on the
_________________to be made.
4. In _____________ , the intestinal organ is the reject.
5. In __________________, and other fishery product, small seashell, small
stone and seaweeds are the spoilage.

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 B. Direction: Read and analyze the questions, select the letter of the correct
answer and write it in your test notebook.

6. What is the term refers to something that enters a process from the outside
and is acted upon?
a. input c. production
b. output d. yield
7. How many grams is 7 kilos of mango?
a. 1000 grams c. 7,000 grams
b. 6,000 grams d. 7,500 grams

8. What is a written record showing the input – output relationship?

a. documentation c. production output
b. production input d. production report

9. Which of the following is not an example of spoilage?

a. skin of calamansi c. seeds of mango
b. intestinal organ of fish d. mango pulp

10. The total weight of a fish bought is 500 grams. What is the percentage of
spoilage if the intestinal organs weigh 50 grams?
a. 10% c. 11%
b. 10.5% d. 20%

C. Direction: Compute for the percentage equivalents of spoilage.

Raw materials/ingredients Spoilage Percentage of spoilage

11. 2 kilograms Small shrimps 500grams
12. 1 kilogram dilis 250grams
13. 1 kilogram milkfish 200grams
14. 3 kilograms mango 600grams
15. 4 kilograms assorted vegetables 800grams

Additional Activities

Good job! You have come to the last part of this module. I hope you have learned
a lot about calculating inputs and outputs in food processing. To further enhance
your understanding about this lesson, practice some more with the next activity.
Activity 6: Do It Yourself
Direction: In your home make homemade bagoong or any fruit jam (like mango
jam, pineapple jam or coconut jam). And do the following:

1. Gather and record data,

2. Calculate the production input and output and percentage of yield.
3. Make a production report

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References:
Learning Module in Food Fish Processing, pp. 73-101
Competency-Based Learning Materials Year 2, pp. 96-100

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 What I
What’s In What’s New What’s More
No. Know
Act. 1 Act. 2.1 Act. 2.2 Act. 3.1
15 25%
1. C 1:7 Input Mango Pulp, 1 cup
Production
2. A 1:4 Sugar, 1 cup 10%
Report
Calamasi Juice, 1
3. B 25% Output 15%
teaspoon
4. A 1:9, 1:4, 1:3 20%
5. A 1:1 & 1:1 ¾ 25%
6. A
7. C
8. B
9 D
10. A
11. D
12. A
13. D
14. C
15. A
Activity 3.2
1. Production Name: Fermented Dilis
Materials and Ingredients
Dilis = 400g
Salt = 100g
Production Input = 500g
Weight of Spoiled materials = -20g
Production Output = 480g
Percentage of Yield = Production Output x 100%
Production Input
Percentage of Yield = 480g x 100%
500g
Percentage of Yield = 96%
2. Production Name: Smoked Fish
Materials and Ingredients
Sardines = 350g
Salt = 700g
Production Input = 1,050g
Weight of Spoiled materials = 75g
Production Output = 975g
Percentage of Yield = Production Output x 100%
Production Input
Percentage of Yield = 975g x 100%
1,050g
Percentage of Yield = 92.85%
Assessment
A. B. C.
1. Finish product 6. B 11. 25%
2. Salt 7. C 12. 25%
3. Product 8. B 13. 20%
4. Smoked fish 9. D 14. 20%
5. Fermented fish 10. B 15. 20%
Answer Key
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]

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