Food Processing Exploratory Week. 3.pptx

MODULE 3

1. FOOD (FISH) PROCESSING MODULE 3: REVIEW VARIOUS FORMULATIONS MODULE 3: REVIEW VARIOUS FORMULATIONS

2. a. Identify the types of measuring tools; b. Give the importance of knowing the abbreviations and proper measurements. c. Demonstrate the proper measurement . At the end of the lesson the student shall be able to;

3. MODULE 3: REVIEW VARIOUS FORMULATIONS 1. What I Need to Know – the icon used to introduce the learning objectives in this module. 2. What I Know – the icon used to test what you have learned in this module. 3. What’s In – the icon used to connect your previous learning with the new lesson. 4. What’s New – the icon used to introduce new lesson through an activity, situation or activity. 5. What is it – the icon that will help you discover and understand food (fish) processing concepts

4. MODULE 3: REVIEW VARIOUS FORMULATIONS 6. What’s More – the icon that will help enrich your learnings of food (fish) concepts. 7. What I Have Learned – the icon that will help you process what you have learned in the lesson. 8. What I Can Do – the icon that allows you to apply what you have learned into real-life situations. 9. Assessment – the icon that evaluates your level of mastery in achieving the learning objectives. 10. Additional Activities – the icon that enhance your learning and improves your mastery of the lesson.

5. WHAT I NEED TO KNOW Historically, many different systems of units have been used. A system unit is defined as a collection of units of measurement with rules that relate to each other. A unit of measurement also is defined magnitude of a quantity that is used as a standard for measurement for the same kind of quantity, such as measurements of length, weight and volume

6. Conversion of units is the conversion between different units of measurement for the same quantity, typically through multiplicative conversion factors. A conversion factor is used to change the units of a measured quantity without changing its value After reading this module, the learners should be able to: Lesson 2 – Perform Estimations and Basic Calculations LO1. Review various formulations (TLE_AFFP9-12MC-0d-2) LO2. Calculate the production input and outputs (TLE_AFFP9-12MC-0e-3)

7. WHAT I KNOW Before starting with this module, let us see what you already know about conversions. Answer the questions below. Directions: Carefully read the questions and choose your answer from the choices given. Write the letter of your answers that corresponds to the correct answer. In your activity notebook.

8. 1. How many teaspoons are there in two tablespoons? A. 2 B. 4 C. 6 D. 8 2. How many tablespoons are there in two cups? A. 4 B. 34 C. 32 D. 16 3. Which of the following is equivalent to two kilograms? A. 1500g B. 1000g C. 2000g D. 2500g 4. What is the equivalent of 320F to Centigrade? A. 00C B. 200C C. 100C D. 300C 5. What do you call a form with only a few data presented? A. Tabular form B. Textual form C. Graphical form D. None of the above

9. 6. How many tablespoons are there in one cup? A. 32 B. 64 C. 16 D. 8 7. How many teaspoons are there in three tablespoons? A. 9 B. 12 C. 6 D. 15 8. How many tablespoons are there in 12 teaspoons? A. 3 B. 4 C. 5 D. 6 9. How many cups are there in 8 tablespoons? A. ¼ cup B. ½ cup C. ¾ cup D. 1 cup 10.How many tablespoons are there in 15 teaspoons? A. 3 B. 4 C. 5 D. 6

10. 11.How many pints are there in 4 cups? A. 2 pints B. 6 pints C. 4 pints D. 12 pints 12.How many quarts are there in 12 cups? A. 2 quarts C. 5 quarts B. 4 quarts D. 3 quarts 13. How many tablespoons are there in 21 teaspoons? A. 3 C. 7 B. 5 D. 9 14.How many teaspoons are there in 6 tablespoons? A. 14 C. 18 B. 16 D.20 15.How many cups are there in 4 quarts? A. 12 C. 16 B. 14 D. 18

11. REVIEW VARIOUS FORMULATIONS What’s In Are you ready for the next lesson? That’s great! Based on your previous lesson, write the procedures on how to clean the refrigerator. Write it in your activity notebook.

12. WHAT’S NEW Activity 1: Pair me (Measuring Tool: Measured Ingredient Pairing). Before we will proceed to our new lesson, we will do self-check first. Directions: Pair the following given measurements to the appropriate measuring tools to be used. Choose your answers inside the box. Write your answers in your activity notebook.

13. WHAT IS IT? In your previous activity, you are familiar with the different measuring tools being used in preparing, weighing and measuring different ingredients.

14. Measurements and Conversions It is important to weigh or measure all ingredients accurately, especially for beginners. There are cooks and chefs who seem to be able to produce good results by guesswork and intuition because of their long experience in cooking. However, that should not be the case. What generally matter is using precise measurement.

15. When weighing things, it is essential to buy a good brand of weighing scale that would longer use. A good selection of measuring cups and spoons (as listed below) can be very handy. a. Measuring Cups ❖ 1 Cup (C) ❖ 1/2 C ❖ 1/3 C ❖ 1/4 C ❖ 1/8 C

16. b. Measuring Spoons ❖ 1 Tablespoon (tbsp or T) ❖ 1 Teaspoon (tsp or t) ❖ 1/2 tsp ❖ 1/4 tsp *A clear glass measuring cup is necessary to get precise liquid measurements

17. Dry Ingredients - The most important thing to know about measuring dry ingredients is that they should be leveled with the top of your measuring cup using spatula.

18. WHAT’S MORE Activity 2: Self – Assessment Directions: Given below are the measurement of different ingredients. Inside the word pool are the different measuring tools. Choose an appropriate measuring tools with the corresponding ingredients. Write the letter of your answer in your activity notebook.

19. WHAT’S MORE 1. 100 ml of all - purpose cream 2. 12 tbsp. of refined sugar 3. 500 ml of soy sauce 4. 14 grams curing salt 5. 1500 grams of milk fish 6. 1 kg of chayote 7. 1 cup of mango pulp 8. 1 tsp of salt 9. 2.5 kg anchovies 10. 5 cups of brown sugar

20. WHAT I HAVE LEARNED Directions: Share your learnings from the lesson above by completing the sentence below. Write your answer in your activity notebook. I have learned how to _______________ the different units of measurements in _________________________________.

21. WHAT I CAN DO Activity 3: Identification Directions: Read the statement below. Choose the letter that corresponds to the correct answer. Write it on your activity notebook.

22. 1. It is a change from one state or position to another or from one form to another. A. Data B. Conversion C. Input D. Output 2. A collection of information about a study under investigation. It may be a number (quantitative) or a word (qualitative). A. Output B. Input C. Conversion D. Data 3. It is a way of comparing certain attribute of an object with some given standard. A. Measurement B. Data C. Cost D. Materials

23. 4. The amount spent for buying raw ingredients. A. Raw materials B. Raw food cost C. Input D. Data 5. The total amount spent for goods or services including money, time, and labor. A. Cost B. Production cost C. Data D. Output

24. ASSESSMENT Directions: Conversion of Units: Convert the measuring units as indicated. 1. 2.25 gal = ___________ qt 2. 5 c = ___________ oz 3. 40 oz = ___________ gal 4. 3 cups = __________ tbsp. 5. 1.073 L = ___________ ml

25. 6. 6. 49 oz = ___________ c 7. 16 cups = ___________ pints 8. 10 pints = ___________ cups 9. 5 quarts = ___________ cups 10.40 quarts = ___________ cups 11.12 c = ____________ pt. 12.1000 g = ____________ kg 13.4 c = ____________ tbsp 14.56 tbsp = ____________ c 15.5 tbsp = ____________ tsp

26. ADDITIONAL ACTIVITIES Activity 4: Tell the Time Instructions: Convert the given time into minutes and seconds. Write your answer in your activity notebook.

27. thank you