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Reception or it’s is either to the packing house or to the shaded place which is not
exposed directly to the sun and the preparatory steps for storage to market is done.
Pre-cooling- Pre-cooling refers to the rapid removal of field heat shortly after the
harvest of a crop. Field heat can be defined as the difference in temperature between
the temperature of the crop harvested and the optimal storage temperature of that
product. In general the temperature should be cooled down till it reaches 88% of the
existing difference in temperature and its optimal storage temperature. Field heat
should be removed as fast as possible since, for most produce, an hour delay at field
conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at
optimal storage conditions.
“Then next is the Selection, cleaning and disinfection”
It means class that in this stage of the commodity Selection or sorting the process of
classifying into groups designated by the person classifying crops or commodities
the produce either according to set criteria
Selection or sorting the process of classifying into groups designated by the
person classifying crops or commodities the produce either according to set criteria.
Sorting is done by hand to remove which is not suitable to market or storage due to
damage by insects, diseases and mechanical.
Cleaning before the commodity are marketed various amounts of cleaning are
necessary which typically involves the removal of soil dust, adhering debris, insects
and pest residue. But we just don’t need to clean it we need to make sure that we
used clean water for washing our commodity.
After that Drying to the excess moisture caused by washing will be removed then
grading will be the next step it is the process of classifying into groups to a set
recognized criteria of quality and size, each group bearing an acceptable name and
size grouping.
Then some of the commodities undergo other treatments like CURING, WAXING.
Then after which the Packing or it is the act of putting commodities in a container.
The packaging is the process to ensure adequate protection and safe delivery of the
product from the ultimate consumer.
A B C D E
C. Presenting NAME IT: The teacher will present the following hand tools and will ask the students
Examples/instances of the to identify each.
new lesson 1. Grub-hoe - a heavy hoe used for breaking hard topsoil and pulverizing soil.
2. Pick mattock- a digging tool with a pointed head at one end and transverse blade at
the other.
3. Hand trowel- a gardening tool which is used for loosening the soil, digging small
holes, transplanting seedlings and other similar task.
4. Hand fork- a gardening tool with sharp tines which makes it easy to prick into the
soil (moist soil) making it suitable for planting, transplanting, weeding and mixing
additives into the soil.
5. Crowbar- a tool used for digging big holes and for digging out big stones and stumps.
6. Hand cultivator- a gardening tool used for cultivating the garden plot by loosening
the soil and removing weeds around the plot.
7. Shovel- a tool for digging, lifting, moving bulky materials from one place to another,
removing trash, and mixing soil media.
8. Rake- a long-handled tool used for cleaning the ground by gathering the leaves and
for loosening or leveling the soil.
9. Spading fork- a gardening tool with a handle and strong tines which is used for
loosening the soil, digging out root crops and turning over the materials in a compost
heap.
10. Dibble or dibbler- a pointed wooden stick used in making holes in the ground for
planting seeds, seedlings or small bulbs.
11. Pruning shears- a type of scissors used for basic maintenance tasks like cutting
small branches, twigs, and leaves.
12. Sprayer- an equipment used for applying herbicides, pesticides and fertilizers to
agricultural crops.
13. Pail or can- a container used for hauling soil, compost, chemical fertilizer and even
water.
14. Axe- Is an implement used to split and cut a bigger post.
15. Knives- Are cutting tools used for cutting planting materials, grafting, marcotting,
budding, and for performing other operations in horticulture.
D. Discussing new concepts GROUP ACTIVITY: Based using the 3 A’s
and practicing new skills # 1 Group the students according to interest.
MECHANICS:
Act: group 1 and 2: Match the appropriate picture-text visual about tools ad rheir uses.
Analyze: group 3 and 4: perform verbal analysis of picture text visuals through
strategies reporting( newscasting)
Apply: group 5: Panel discussion focusinf on farm tools and their uses.
The first group to finish the activity will be given plus 5 points. Do it for 5 minutes.
5 3 1
Provided 10 and above Provided 5-9 and above Provided 4 and below
pictures of tools with pictures of tools with pictures of tools with
descriptions descriptions descriptions
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on 42
the assessment
B. No. of learners who require 20
additional activities for remediation
C. Which of my teaching strategies
worked well
D. What difficulties did I encounter
E. What innovation or localized
materials did I use which I can share
to my fellow teachers?
I. OBJECTIVES At the end of the lesson, the students should be able to:
a. define packaging materials ;
b. appreciate the functions of the types of packaging materials; and
c. identify types of packaging materials.
A. Content Standards The learner demonstrates understanding of the concept and underlying theories in
preparing and presenting desserts
B. Performance Standards The learner demonstrate competencies in presenting desserts
C. Learning Competencies/ LO 3. STORE AND PACKAGE DESSERTS TLE_HEBP9-12PD-IVj-20
Objectives Write the LC 3.2. Package desserts in accordance with established standards and procedure
code for each
II. CONTENT TYPES OF PACKAGING MATERIALS
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages
2. Learner's materials pages
3. Textbook pages Bread and Pastry Production Manual, Pages 240-243
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning INTERNET
Resources
IV. PROCEDURES
A. Reviewing previous lesson RUN TO THE BOARD
or presenting the new lesson Divide the class into three
1. At the count of ten, the students will run to the board per group and write any words
related to their previous topic.
2. If done writing on the board, automatically the students should go back to their
proper seats.
3. The group with the most number of correct written words wins.
B. Establishing a purpose for Present the following pictures
the lesson
E. Developing mastery Divide the class into five groups (same group)
1. Each group will think of an example of food product and identify the appropriate
type of packaging material that should be use.
2. One member of each group will report in front.
F. Finding Practical ANALYSIS
Applications of Concepts and The school canteen staffs were assigned to prepare spaghetti and deliver it to the
Skills in Daily Living School Library for the G10 curriculum meeting.
Questions:
How will the school canteen staffs protect the spaghetti from dirts or contamination
upon delivering it to the school library?
What do you think is the best packaging material for the spaghetti?
Do you think it is easier to distribute the spaghetti when it is packaged?
G. Making Generalizations PASS THE PAPER:
and Abstractions About the Inside a box are questions written in a paper. The box will be pass as the music starts
Lesson to play. When the music stops, the last person holding the box will pick a question and
answer.
The questions are the following:
What is a packaging material?
What are the types of packaging materials?
Is packaging important? Why?
H. Evaluating Learning PASSWORD
Divide the class into five groups
1. One person from each group sits in the chair and the person’s team members tries to
explain the word written on the board without saying the word.
2. If the person in the chair answers it correctly, the group gets a point.
I. Additional Activities Visit a grocery store and take photos of the types of packaging material that you can
see or spot.
I. OBJECTIVES At the end of the lesson, the students should be able to:
a. ;
b. ; and
c. .
A. Content Standards The learner demonstrates understanding of the concept and underlying theories in
preparing and presenting desserts
B. Performance Standards The learner demonstrate competencies in presenting desserts
C. Learning Competencies/ LO 3. STORE AND PACKAGE DESSERTS TLE_HEBP9-12PD-IVj-20
Objectives Write the LC 3.1. Store desserts in accordance with the required temperature and customer’s
code for each specification
II. CONTENT STORING DESSERTS
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages
2. Learner's materials pages
3. Textbook pages Bread and Pastry Production Manual, Pages 240-243
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning INTERNET
Resources
IV. PROCEDURES
A. Reviewing previous lesson Questions to be asked?
or presenting the new lesson The students will have a recap about the previous topic?
What is the packaging material used in each picture?
Why are packaging
materials used in food
products?
C. Presenting
Examples/instances of the
new lesson
D. Discussing new concepts
and practicing new skills
E. Developing mastery
F. Finding Practical
Applications of Concepts and
Skills in Daily Living
G. Making Generalizations
and Abstractions About the
Lesson
H. Evaluating Learning
I. Additional Activities
WHITE SUGAR
5. PASTRY BLENDER