TLE Grade 7 Quarter 3 Lesson 4

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Questions and Answers

What is the danger zone in food safety?

32° to 100° Fahrenheit

40° to 140° Fahrenheit (correct)

50° to 160° Fahrenheit

0° to 212° Fahrenheit

Which of the following best describes foodborne illness?

Sickness caused by consuming contaminated food. (correct)

An allergic reaction to a specific ingredient in food.

A diet-related disease that strengthens the immune system.

A short-term discomfort from eating too much.

What does 'sanitation' refer to in the context of food preparation?

A method used to arrange food for presentation.

Maintaining cleanliness and preventing contamination in work areas. (correct)

The process of freezing perishable items.

The act of cooking food at high temperatures.

Which of these practices is essential for proper food preparation?

Choosing high-quality ingredients and cooking them safely. Signup and view all the answers

What is the primary focus of food safety?

Preventing food-borne illness through safe practices. Signup and view all the answers

What is the primary purpose of a food safety management system?

To prevent foodborne illness Signup and view all the answers

In which step of the HACCP plan are critical control points identified?

Identify Each Critical Control Point Signup and view all the answers

What type of hazard does a broken glass fragment in food represent?

Physical hazard Signup and view all the answers

Which of the following is a critical control point in food production?

Cooking Signup and view all the answers

What is an example of a preventive measure with a critical limit?

Setting a minimum cooking temperature to eliminate microbes Signup and view all the answers

What does HACCP stand for?

Hazard Analysis and Critical Control Points Signup and view all the answers

Which of the following best describes cross-contamination?

Letting microorganisms from one food get into another Signup and view all the answers

What is the purpose of monitoring procedures in HACCP?

To verify that critical control points are being adhered to Signup and view all the answers

In the context of food safety, why is establishing a lesson purpose important?

It sets a positive and interactive tone for learning Signup and view all the answers

Which category could be included on a Jeopardy board focused on food safety?

Hazard Analysis Signup and view all the answers

Study Notes

Lesson Exemplar for TLE Grade 7, Quarter 3, Lesson 4

This material is specifically for teachers implementing the MATATAG K to 10 Curriculum in SY 2024-2025
It's intended to help deliver curriculum content and lesson competencies
Unauthorized reproduction, distribution, or modification is prohibited
Borrowed content is owned by respective copyright holders
The publisher and development team do not claim ownership of borrowed content

Development Team

Kayce Maye Michelle D. Casas, MTTE (MSU-Iligan Institute of Technology)
Victor S. Rosales, PhD (MSU-Iligan Institute of Technology)

Management Team

Philippine Normal University
Research Institute for Teacher Quality
SIMERR National Research Centre

Curriculum Content, Standards, and Lesson Competencies

Content Standards: Learners demonstrate understanding of hospitality and tourism fundamentals
Performance Standards: Learners apply food preparation and service skills following safety precautions
Learning Competencies/Objectives: Discuss food preparation and service fundamentals, recognize seven HACCP principles in food preparation and service, and apply hazard analysis techniques to identify and prioritize potential hazards
Content: Fundamentals of food preparation and service (commercial, institutional); different food service operations (basic rules on food prep and service, kitchen layout)
Integration: SDG 2: Zero Hunger, and SDG 3: Good Health and Well-being

Learning Resources

Links to various materials on food safety, sanitation, and HACCP
Included resources like: Idaho Food safety and sanitation manual, etc

Teaching and Learning Procedure

Activating Prior Knowledge: Jeopardy board with questions on food safety and sanitation, hazard analysis, critical control points
Establishing Lesson Purpose: Students share personal stories about food safety or memorable experiences
Unlocking Content Area Vocabulary: HACCP (Hazard Analysis and Critical Control Points), cross-contamination

Developing and Deepening Understanding

Danger Zone: Temperature range (40°F to 140°F) where bacteria multiplies rapidly
Food Safety/Foodborne Illness: Practices and illnesses caused by eating contaminated food
Layout: Arrangement of objects within a space, especially relevant in a Kitchen
Preparation/Perishable Foods/Sanitation: Processes of food selection, cleaning, cooking, and arrangement; Keeping work areas clean and free of bacteria; act of providing food/beverages to customers
Service: Providing food/beverages to customers, aspects like taking orders, serving, and maintaining cleanliness
SUB-TOPIC 1: Fundamentals of Food Preparation and Service: Explication of food prep and service (essential aspects of the hospitality industry), different food service operations (commercial, institutional), basic rules on food prep and service, kitchen layout

Different Food Service Operations

Commercial: Businesses that sell food for profit, examples include restaurants, cafes, and fast food chains
Institutional: Business establishments that provide food service to other entities, like schools, hospitals or companies, for non-profit motives

Basic Rules on Food Preparation and Service

Critical components of food safety, such as hazard analysis critical control points (HACCP) practices
Food safety is important to protect reputation, ensure lives/health of customers, and to make employees proud

The Ten Golden Rules

Practices to reduce the risk of foodborne pathogens: choose safe foods, cook foods thoroughly, eat cooked foods immediately, store cooked foods carefully, reheat cooked foods thoroughly, avoid contact between raw and cooked foods, wash hands/surfaces/kitchen utensils, keep all kitchen surfaces clean, protect foods from insects, rodents, and use safe water

Kitchen Layout

A good layout is both aesthetically pleasing and functional, factors like the distance of the sink from the stove, storage for ingredients to the sink, prep space, ample space, size and shape of the room need to considered

Types of Kitchen Layouts

Single line, galley, L-shaped, U-shaped, G-shaped, and island layouts

Island Layout

Unattached counter placed in the middle of a kitchen, adds additional workspace for food prep

Lesson Activity/Designing the Dream Kitchen

Students design their dream kitchen, considering layout, symbols, etc

Seven Principles of HACCP

Hazard Analysis, Critical Control Points, Establish Preventive Measures (with Critical Limits), Establish procedures to Monitor critical control Points, Establish corrective actions to be taken, Establish procedures to verify that the system is working properly, and Establish effective record keeping

When HACCP is Required

Food service establishments are not required to use HACCP unless they package unpasteurized juice, or smoke/cure meats for preservation, use food additives to preserve, or have tanks used for consumption of molluscan shellfish.

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Description

This quiz is designed for teachers implementing the MATATAG K to 10 Curriculum for Grade 7, focusing on hospitality and tourism fundamentals. It aims to assess understanding and application of food preparation and service skills in a safe manner. Engage with the content to enhance lesson delivery and curriculum competencies for SY 2024-2025.