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Summative Assessment: Food (Fish) Processing

This document provides instructions for a performance task on sorting and grading raw materials used in salting, curing, and smoking. Students are asked to look for available pork, beef, fish, poultry, and eggs in their home and describe their quality in a written report. The report should use a table to describe the desirable and undesirable characteristics of each raw material. Students will be evaluated on the content and reliability of their written report.

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Jon Graniada
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210 views4 pages

Summative Assessment: Food (Fish) Processing

This document provides instructions for a performance task on sorting and grading raw materials used in salting, curing, and smoking. Students are asked to look for available pork, beef, fish, poultry, and eggs in their home and describe their quality in a written report. The report should use a table to describe the desirable and undesirable characteristics of each raw material. Students will be evaluated on the content and reliability of their written report.

Uploaded by

Jon Graniada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SUMMATIVE

ASSESSMENT
TECHNICAL VOCATIONAL LIVELIHOOD GRADE
AGRI-FISHERY ARTS
FOOD (FISH) PROCESSING
(First Semester)
11
1
LEARNING QUARTER

MODULE WEEK 4

WBLS-OBECG-AlignedSelf-Learning Module TVL 11


1
MODULE IN
PROCESSING FOOD BY SALTING,
CURING AND SMOKING
QUARTER I
WEEK 4
DAY 1-5
SORTING AND GRADING OF RAW
MATERIALS, CLEANING AND WASHING
OF EGGS IN SALTING, CURING AND
SMOKING
Development Team

Prepared by: Charmine Dawn P. Ramos

Quality Assurance Team

Editor: Liezl R. Quitoriano

Reviewer: Efren D. Marcos Romeo G. Uganiza Joseph S. Salvador

Management Team:

Vilma D. Eda Arnel S. Bandiola

Lourdes B. Arucan Juanito V. Labao

Marju R. Miguel

WBLS-OBECG-AlignedSelf-Learning Module TVL 11


2
PART 2: DO
(PERFORMANCE TASK GRASPS APPROACH)

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD: The learner demonstrates in sorting and grading of raw


materials used in salting, curing, and smoking.
SITUATION: In our today’s situation specially this time of pandemic, as a food handler, we
always look into it that our raw materials in preparing our food everyday are in good quality
and safe. Look for available pork, beef, fish, poultry, and eggs in your home and describe
their quality. Your mother asks you to make a written report on the said activity.
GOAL: To make a report in sorting and grading of pork, beef, fish, poultry and eggs
available in your home.
Follow the table below in making the report.
Name of raw Desirable characteristics Undesirable characteristics
materials
1.
2.
3.
4.
5.
ROLE: Food Handler

PRODUCT: Written Report (Use the table provided in Goal)


AUDIENCE: Mother
STANDARDS: Your output will be evaluated in terms of:
Content of the Report
Reliability of the Report

WBLS-OBECG-AlignedSelf-Learning Module TVL 11


3
PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA1 4 3 2 1 0 RATING
OUTSTAN SATISFAC DEVELO BEGINN MISSIN
DING TORY PING ING G
Content of The The content The ideas The No
the Report content ideas or or ideas or submis
ideas or judgments judgments judgment sion.
judgments are may be s are not
are clearly supported supported stated,
supported with details. with some and facts
or details and
explained details
with details. from the
text are
not used
Reliability of All Most Some Stateme No
Report statements statements statement nts are submis
are are s are not sion.
arranged in arranged in arranged arranged
order such order such in order in in
that they that they such that order
lead to an lead to an they lead such that
organized organized to an they lead
thought. thought. organized to an
thought. organize
d
thought.
TOTAL
:

1
WBLS-OBECG-AlignedSelf-Learning Module TVL 11
4

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