RAMONA S. TRILLANA HIGH SCHOOL
LEARNING ACTIVITY SHEET
TECHNOLOGY AND LIVELIHOOD EDUCATION 8 FOOD PROCESSING
MELCS- Module 1.1 Select Tools, Equipment, Utensils, and
Instruments for the Food Processing Method
TLE_AFF-P9-12UT-0a-1
Learning Competency:
The learners show an understanding of the uses of a pressure
cooker in food processing.
I. Objective:
Identify the uses of a pressure cooker in food processing.
II. Subject Matter:
Uses of Pressure Cooker
III. Lecture/Discussion
A. Information
The selection of tools, equipment, utensils, and instruments is
very essential in Food Processing to make it easier to follow the
procedures for processing foods. There are various examples of
tools, equipment, utensils, and instruments used in different Food
Processing Methods. The commonly used equipment in processing
sardines is the pressure cooker.
Definition and its uses: A pressure cooker is a sealed piece of
equipment that traps the steam of the content when heated. As
steam builds, pressure increases, driving the boiling point of water
fast. This higher temperature shortens cooking times and, due to a
lack of evaporation, extracts flavor more efficiently from foods. It
makes the fiber of the meat soften easily. This equipment can also
be used in sterilizing activities. Sardines can be cooked in a
pressure cooker including meat like pork, beef, and chicken.
Safety precautions: Read the instruction manual before using the
pressure cooker. Always check the pressure cooker before using it.
Don’t overfill it. Use a timer when using this equipment. Let it cool
first before opening this equipment once you are done cooking.
Do not touch nor open the cover while the operation is still going.
Do not lift the lid until the pressure is down. Keep an eye on the
equipment while using it. Do not leave the equipment while using
it.
Parts of a Pressure Cooker
B. Activity 1: Q n A
Answer the following questions on a separate paper.
Guide Questions:
1. What are the foods that can be cooked in a pressure cooker?
2. Aside from cooking foods in a pressure cooker, what is its other
function?
3. What is the best way to easily soften the tissues of meat dishes?
Rubric:
Question No.
5 points
1
Slightly correct
2
Slightly correct
10 points
If correctly
answered with
justification
If correctly
answered with
justification
15 points
If excellently
answered with
justification
If excellently
answered with
justification
3
Slightly correct
If correctly
If excellently
answered with answered with
justification
justification
B. Activity 2: Identify Me
Direction: On a piece of paper, draw the pressure cooker and
label its parts.
1.
5.
7.
6.
8.
2.
9.
3.
10.
4.
C. Assessment
Direction. Read the questions below. Choose the best answer.
Write your answer on a separate paper.
1. The pressure cooker is commonly used in making _____.
a. Achara
b. sardines
c. Tinapa
d. Tuyo
2. Which of the following is not recommended to cook in a
pressure cooker?
a. Achara
b. Tinapa
c. Tuyo
d. a, b, and c
3. A pressure cooker can easily _____ the tissues of meat dishes like
pork, beef, and chicken.
a. fry
b. roll
c. soften
d. store
4. What is the best reminder in using a pressure cooker?
a. Read the instruction manual before using the pressure cooker.
b. Always check the parts of the pressure cooker before using it.
c. Do not lift the lid until the pressure is down.
d. a, b, and c
5. Other functions of a pressure cooker_____.
a. Use for sterilizing jars/bottles
b. Use for storing purposes
c. a and b
d. none of the above
D. What I Have Learned:
On a separate paper, write at least five things that you have
learned about the use of a pressure cooker.
1. Read the instruction manual of the pressure cooker ___________.
2. I have learned that a pressure cooker is ______________________.
3. A pressure cooker can also __________________________________.
4. When using a pressure cooker _______________________________.
5. Do not _____________________________________________________.
Answer Key:
Activity 1: Q n A (answers may vary)
Activity 2: Identify Me (refer to page 2)
Assessment:
1. b
2. d
3. c
4. d
5. a
What I Have Learned: (answers may vary)
Prepared by:
CRESENCIA R. DEL ROSARIO
Master Teacher I
Checked by:
YOLANDA A. NARCISO
Head Teacher III-TLE/TVL
NOTED:
FELIPA DL. SANTIAGO
School Principal IV