7

TECHNOLOGY AND LIVELIHOOD EDUCATION

AFA- FOOD (FISH) PROCESSING
QUARTER I
Week 1 (Lesson 2)

CapSLET
Capsulized Self - Learning
Empowerment Toolkit

Schools Division Office of Zamboanga City

Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self - Learning Empowerment Toolkit
SUBJECT &
GRADE/LEVEL
TLE 7 QUARTER 1 WEEK 1

TOPIC Equipment, Tools and Utensils: Uses of Specifications

LO 1. Select tools, equipment, utensils and CODE
instruments
LEARNING • 1.2. Explain the defects in tools,
COMPETENCY equipment, utensils and instrument
• 1.3. Follow procedures in reporting TLE_AFFP9-12UT-0a-1
defective tools, equipment, utensils and
instruments
1. Enumerate the importance of manual specification of equipment,
LEARNING
OBJECTIVES
tools and utensils;
2. Give the procedure in reporting defective tool and equipment.
IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Equipment, Tools and Utensils: Uses of Specifications

Every equipment, tool and utensil that are purchased are accompanied with a manual
containing specifications as to how they are used, manipulated or operated, cared for and stored to
lengthen their serviceability. Specifications usually include the following:
Important safeguards or basic safety precautions to follow when using the device like a
pressure cooker for instance.
Warning labels which serve as a reminder to the user to read and follow instructions on the
proper use and operation of a certain device equipment or tool.
Dimensions, weights and capacities as in the case of cookers, boilers and steamers.
Instructions on caring for the equipment, tool or utensil.
Instructions on the correct usage of the device.

When using any equipment, tool or device it is important to read and understand the
manufacturer’s specifications in order to properly or accurately use or manipulate them and
prevent any accident that may occur due to ignorance or lack of information pertaining to their correct
usage. Being familiar with all information pertaining to food processing equipment results to
systematic, orderly and accurate accomplishment of tasks.

Parts and Functions of Equipment, Tools and Utensils

Knowing the parts and functions of equipment, tools and utensils used in processing food
ensures accurate or proper use, operation and care for them. It is very easy for a food processor
to manipulate a particular device if he knows all its parts and their respective functions. Proper
maintenance for the parts of any tool, equipment and utensil can also be done if a processor is
familiar with them.

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 What is defective tool?

Defective tools can cause serious and painful injuries. If a tool is defective in some way,
DON'T USE IT.
To ensure safe use of hand tools, remember:

• never use a defective tool

• double check all tools prior to use
• ensure defective tools are repaired

Procedure in reporting defective tool and equipment.

• Conduct an inventory of tools and equipment.

• Record the number of non-functional tools and equipment.
• Segregate tools that are serviceable or unserviceable.
• Report the number of tools and equipment that are non-functional but subject for repair.
• Label tools and equipment which are condemnable.
• Return tools and equipment in the tool cabinet as per operating procedures.

Example of defective tool

Defective Weighing Scale

Defective Knife

(Answer on the Learner’s Activity and Assessment sheets.)

SAQ-1: What is defective tool?
_____________________________________________________________________
_____________________________________________________________________

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 Let’s Practice!

(Answer on the Learner’s Activity and Assessment sheets.)

Activity: TRUE/FALSE
Directions: Read each statement below carefully. Write T on the line if you think a statement is
TRUE. Write F on the line if you think the statement is FALSE.

______1. When using any equipment, tool or device it is important to read and understand the
manufacturer’s specifications in order to properly or accurately use.
______2. Being familiar with all information pertaining to food processing equipment results to
systematic, orderly and accurate accomplishment of tasks.
______3. Knowing the parts and functions of equipment, tools and utensils used in processing food
ensures accurate or proper use, operation and care for them.
______4. There are four basic parts of refrigerator.
______5. Proper maintenance for the parts of any tool, equipment and utensil can also be done if a
processor is familiar with them.

REMEMBER
Key Points

A food processor, however, must know the essential information regarding the equipment in terms
of how they must be operated or used in accordance with the manufacturer’s specifications.

Before operating any equipment, it is important to be familiar with the manufacturer’s specifications,
which include:

▪ Handling requirements
▪ Operating requirements
▪ Discharge label
▪ Reporting
▪ Testing
▪ Positioning
▪ Refilling
The manufacturer’s specifications are usually contained in the manual, which accompanies the
equipment. The food processor must thoroughly read and understand all the information contained in
the manual especially if the equipment is to be operated electricity.

TRY
Let’s see how much have you learned today!
A. MULTIPLE CHOICE
Directions: Read each statement/questions carefully and select the best answer for each item, then
write the letter of choice before the number.
(Answer on the Learner’s Activity and Assessment sheets.)
____1. What are some of the specifications included by the manufacturer of a certain tool, equipment
or utensil?
A. dimension as to size, height, capacity, etc.
B. handling and operating requirements
C. proper care and maintenance
D. all of these
____2. Why are specifications for food processing tool, equipment and utensils necessary?
A. because they provide information to the user as to how they must be properly handled and
operated in order to avoid accident
B. specifications give information concerning the proper use, care and maintenance of the
tools, equipment and utensils
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 C. both a and b
D. specifications provide information about the tools, equipment and utensils
_____3. If you are a food processor, why do you need to know the parts of the equipment, tool and
utensil and their functions?
A. to appreciate the usefulness of a particular device
B. to be able to correctly operate/manipulate a tool, equipment or utensil
C. to be able to do some simple repairs on them
D. to easily determine if a part is missing
_____4. What will help you determine the kinds of tools, equipment and utensil you will assemble,
sanitize, inspect or check?
A. the kind of product to be produced
B. the method of food processing to be done
C. the raw materials to be processed
D. the availability of tools, equipment and utensils
_____5. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before
operating any food processing equipment?
A. to be able to determine the correct operation of the equipment
B. to avoid accidents due to faulty operation of equipment
C. to be familiar with their parts and their function
D. all of these

• K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module FOOD (FISH) PROCESSING EXPLORATORY COURSE
Grades 7 and Grade 8 Page: 8-27

• Defective Tools, “Facilities | University of Lethbridge.” n.d. Www.Uleth.Ca.

Accessed July 9, 2020. https://www.uleth.ca/facilities/.

REFERENCE/S • Source: Defective weighing scale, “Iligan City Cracks down on Stores with
Defective Weighing Scales.” n.d. Politiko Mindanao. Accessed July 9, 2020.
https://mindanao.politics.com.ph/iligan-city-cracks-down-on-stores-with-
defective-weighing-scales/.

• Source: Defective knife, “Broken Wusthof Knife.” 2006. Quarter To Three

Forums. September 11, 2006. https://forum.quartertothree.com/t/broken-
wusthof-knife/29124.
This learning resource contains copyrighted materials. The use of which has not
been specifically authorized by the copyright owner. We are making this resources
in our efforts to provide printed and e-copy leaning resources available for the
learners in reference to the continuity plan of this division in this time of pandemic.
DISCLAIMER

This LR is produced and distributed locally without profit and will be used for
educational purposes only. No malicious infringement is intended by the writer.
Credits and respect to the original creator/ owner of the materials found in this
learning resource.

Written by:

Joy Lyn M. Tagnawa

Secondary School Teacher III
Ramon Enriquez High School

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 CapSLET
Learner’s Activity and Assessment Sheets

SUBJECT TECHNOLOGY AND LIVELIHOOD EDUCATION 7 (FFP)

NAME
YEAR AND SECTION
TEACHER’S NAME
SAQ 1:
ANSWER:
What is Digestion?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Let’s Practice!

ANSWER:

TRUE OR FALSE

1.____________
2.____________
3.____________
4.____________
5.____________

TRY
MULTIPLE CHOICE:

1.___________
2.___________
3.___________
4.___________
5.___________

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 Topic: Equipment, Tools and Utensils: Uses of Specifications
Learning Competency:
LO 1. Select tools, equipment, utensils and instruments
• 1.2 Explain the defects in tools, equipment, utensils and instrument
• 1.3 Follow procedures in reporting defective tools, equipment, utensils and
instruments

ANSWER KEY
Let’s Practice!

ACITIVITY: TRUE/ FALSE

1. T
2.T
3.T
4.F
5.T

TRY

MULTIPLE CHOICE
1. D
2. D
3. B
4. A
5. D

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 Republic of the Philippines
Department of Education

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TLE (FOOD FISH PROCESSING) Grade Level: 7

Title: Equipment, Tools and Utensils: Uses of Specifications
Quarter: 1
Week: 1
Learning Competency: LO1 Select tools, equipment, utensils and instruments
• 1.2. Explain the defects in tools, equipment, utensils and instrument
• 1.3. Follow procedures in reporting defective tools, equipment, utensils and instruments

Instructions:

1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached Summary
of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. /
2. The copyrighted texts and visuals used in the LR are /
cited.
3. The copyrighted materials used in the LR are accurately /
cited.
4. The references are properly cited in the Reference/s box /
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied

Factor II. Learning Competencies

1. Content is consistent with the targeted DepEd Most /
Essential Learning Competencies (MELCs) intended for
the learning area and grade level.
2. The MELC is subtasked into learning objectives based /
on the Compressed Curriculum Guide Syllabus (CCGS)
of a specific learning area.

Note: These 2 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied

Factor III. Instructional Design and Organization

1. The LR contributes to the achievement of specific /
objectives of the learning area and grade level for which
it is intended.
2. Sequencing of contents and activities from /
UNDERSTAND, REMEMBER and TRY within each
lesson facilitates achievement of objectives.
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 3. Content is suitable to the target learner’s level of /
development, needs, and experience.
4. Content reinforces, enriches, and / or leads to the
mastery of the targeted learning competencies intended /
for the learning area and grade level.
5. The LR develops higher cognitive skills (e.g., critical
thinking skills, creativity, learning by doing, problem /
solving) and 21st century skills.
6. The LR enhances the development of desirable values
and traits such as: (Mark the appropriate box with an /
“X” applicable for values and traits only)

Note: At least 5 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied

Factor IV. Instructional Quality

1. Content and information are accurate. /
2. Content and information are up-to-date. /
3. The LR is free from any social content violations. /
4. The LR is free from factual errors. /
5. The LR is free from computational errors (if applicable) /
6. The LR is free from grammatical errors. /
7. The LR is free from typographical errors. /
Note: At least 6 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied

Factor V. Assessment
1. The LR provides useful measures and information that /
help the teacher evaluate learner’s progress in mastering
the target competencies.
2. Assessment aligns with the learning competency/ies. /

3. Assessment provides clear instructions in the TRY /

section.
4. Assessment provides correct answer/s. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied

Factor VI. Readability

1. Vocabulary level is adapted to target users’ experience /
and understanding.
2. Length of sentences is suited to the comprehension level /
of the target user.
3. Sentences and paragraph structures are varied and /
appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities /
are clear to the target user.
5. The LR provides appropriate mother tongue for the
target user.
Note: At least 4 criterion items must be marked YES to Complied Not
indicate compliance to this factor Complied
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 LAYOUT AND DESIGN
Factor I. Physical Attributes
1. All necessary elements are complete. /
2. Cover elements are correct and complete. (i.e., w/ grade
indicator & learning area, CapsLET title, quarter, /
headings, division tagline)
3. The CapsLET follows the prescribed learning area color. /
4. The LR observes correct pagination. /
5. Contains accurate learning competency and code. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor Complied

Factor II. Layout and Design

1. The LR follows the prescribed CapsLET template. /
(maximum of 10 pages and minimum of 3 pages)
2. The LR follows the prescribed CapsLET paper size /
(long bond paper - 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this Complied Not
factor. Complied

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles /
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and /
italics.
Note: All criterion items must be YES to indicate compliance Complied Not
to this factor. Complied

Factor IV. Visuals

1. It contains visuals that illustrate and clarify the concept. /
2. It has images that are easily recognizable. /
3. Layout is appropriate to the child. /
4. Text and visuals are properly placed. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied

Recommendation: (Please put a check mark (/) in the appropriate box.)

/ Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision based
on the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

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 Name/s Signature/s

Evaluator/s: MARISSA F. CASTRO ________________________

ROWENA J. JULSANI ________________________

JAMES B. DELOS REYES ________________________

Date accomplished: July 9, 2020_______

Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed

CapSLET

Title of the CapSLET: Equipment, Tools and Utensils: Uses of Specifications Grade Level: 7
Quarter: _1__________________________
Week: _1____________________________
Part of the Brief description Specific Put a check mark
CapSLET/ of Errors/ recommendations
Findings/ for improving the
Paragraph / Line Observations identified
/ Page number (in criterion
chronological Implemented Not Implemented
order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

Other Findings: Write additional comments and recommendations not captured

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 in the evaluation tools used.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________
Prepared by: Date accomplished:

MARISSA F. CASTRO____ July 10, 2020____

(Signature Over Printed Name)

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