6

TECHNOLOGY and
LIVELIHOOD EDUCATION 6
(Home Economics)

Module: 7
Conduct Simple Research and
Assessing Food Preservation Using
Rubrics
Grade 6 TLE (Home Economics)
Module 7: CONDUCT SIMPLE RESEARCH AND ASSESSES
PRESERVED/PROCESSED FOOD AS TO
THEIR QUALITY USING RUBRICS

Republic Act 8293, section 176 states that: No copyright shall subsist in
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Regional Director: Gilbert T. Sadsad

Assistant Regional Director: Jessie L. Amin

Development Team of the Module

Writer: Josephine A. Cea

Editors: Herman E. Bobis & Dante R, Santelices
Reviewer: Herman E. Bobis
Illustrator: Abegail B. Dajac
Layout Artist: Abegail B. Dajac
 TECHNOLOGY AND
LIVELIHOOD EDUCATION 6
(Home Economics)
Quarter 0 - Module: 7
Conduct Simple Research and
Assessing Food Preservation Using
Rubrics
 TABLE OF CONTENTS

TOPIC PAGE
HOW TO USE THIS MODULE 4

WHAT TO LEARN FROM THIS MODULE 4

OBJECTIVES 5
LESSON 7.1
LESSON 7.2
SUBJECT COMPONENT 5

TECHNICAL TERMS ( VOCABULARY LIST) 7

READY TO LEARN 8

PRE-TEST 9-10

LESSON 1: CONDUCT SIMPLE RESEARCH 11-12

LEARNING TASK 1: YES OR NO` 13

LEARNING TASK 2: SURVEY FORM 14

SELF CHECK : THINK UP 15

HOME ASSESSMENT 16

LESSON 2: MARKET DEMANDS 17

LEARNING TASK 1: DEMAND BOX 18

LEARNING TASK 2: YOUR TYPE 19

SELF CHECK : LET’S DO IT 20

LESSON 3: MARKET TRENDS 21

LEARNING TASK 1: DEMAND OR TREND 22-23

LEARNING TASK 2: CHOOSE 24

HOME ASSESSMENT 25

LESSON 24: ASSESSES PRESERVED FOOD AS TO THEIR 26-27

QUALITY USING RUBRICS
 LEARNING TASK 1: RATE ME 28

LEARNING TASK 2: WHAT DO YOU MEAN 29

LEARNING TASK 3:FILL ME 30

LEARNING ACTIVITY 31

SELF CHECK:TRY THIS 32-33

POST TEST 34-36

ANSWER KEY 37-41

REFERENCES AND SOURCES 41-45

HOW TO USE THIS MODULE

Welcome to the Module Conducting Simple Research in Determining Market

Trends and Demand in Food Preservation- TLE6HE-0i-13 and Assessing Food
Preservation as to their quality using rubrics- TLE6HE-0i-14. This module contains
training materials and activities for you to complete.

The unit of competency Determining Market Trends and Demand in Food

Preservation in contains the knowledge, skills and attitudes required for Grade TLE 6
Home Economics.

You are required to go through a series of learning activities in order to complete

each of the learning outcomes of the module. In each learning outcome there are
Information Sheets, Task/Job Sheets, Operation Sheets and Self Check. Do these
activities on your own and answer the Self-Check at the end of each learning activity.

If there are questions or clarifications regarding this module, ask your EPP/TLE
teacher for assistance.
 WHAT TO LEARN FROM THIS MODULE
(objectives)

In this module you will learn to Conduct a simple Research to determine the market
trends and demands in food preservation and Assess preserved/processed food as to the
quality using the rubrics. This will widen your learning experiences, desirable work attitude
and skills necessary for you to become independent and productive individual in the
future.

You may already have some basic knowledge and skills covered in this module. If
you can demonstrate competence to your teacher in a particular skill, talk to your teacher
so you do not have to undergo the same training/module again.

After completing this module, ask your teacher to assess your competence. Result
of your assessment will be recorded in your achievement record. All the learning activities
are designed for you to complete at your own pace.

In this module, you will find the activities for you to complete and relevant
information sheets for each learning outcome. Each learning outcome may have more
than one learning activity.

This module is prepared to help you achieve the required competency in receiving
and relaying information. This will be the source of information that will enable you to
acquire the knowledge and skills in Grade 6 TLE Home Economics independently at your
own pace with minimum supervision from your teacher.

Upon completion of the module the students/learners shall be able to:

OBJECTIVES:

● Learn how to conduct a simple research.

● Learn about the market demands and trends
● Use the simple research in determining the market demands and trends.

● Identifies preserved foods as to their quality using the rubric

● Assesses preserved foods as to their quality using the rubric.
● Understand the use of rubrics in assessing preserved foods
 Subject/Grade/ Grade 6 TLE – Home Economics
Component:
Competency: ● Conducting Simple Research to determine
the Market trends and demands in preserved
/ processed food

● Assesses preserved / processed food as to

their quality using rubrics.
Module Title: Week 7
FOOD PRESERVATION

Dear Mentor,

As a response to our new goal in learning, series of modules are

designed and developed. It includes the MOST ESSENTIAL LEARNING
COMPETENCIES (MELC) to meet the challenges facing the current
situation in education, health & safety.

This module will be helpful in the continuous learning of the pupils be

in or out of school with the assistance and cooperation of parents and
mentors.

It is expected that this module will be of great help in developing the

abilities and skills of the learners.

https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.pngitem.com%2Fmiddle%2FJoTmwh_teacher-
png-teacher-cartoon-transparent-
Dear Learners,

I hope you are feeling great. Welcome to another set of

meaningful learning experiences. Join me as we discover and explore
this exciting topic.

Are you ready? Good! Let’s do this!

TECHNICAL TERMS
For clarity and understanding, the following terms are defined:
RESEARCH
Involve a study to determine some knowledge in a particular topic.
SURVEY
A data collection tool for research; It is being done to know the particular choice
of the people in a certain period. .
DEMANDS
Describes the demand for a given product and who wants to purchase it.
TRENDS
A general direction in which something is developing or changing.
ASSESSMENT
A process by which information in obtained relative to some known objective or
goal.
CRITERIA
A standard of judgment or criticism ; a rule or principle for evaluating or testing
something.
RUBRICS
A assessment tool that clearly indicates achievement criteria across all the
components of any kind of students work from written to performance.
APPEARANCE
The way that something looks.
PROCESS
The step or way taken in order to achieve a particular end.
QUALITY
The standard of something as measured against other things of a similar kind.

https://www.google.com/search?q=colorful+back+ground+pink+and+b+lue&tbm=isch&ved=2ahUKEwicn4uXlufpA
hWUDd4KHd3wBYYQ2
GET READY TO LEARN!!!
This module is made to assist the learners in their journey to
develop their knowledge and skills in TLE- HOME ECONOMICS
specifically on ASSESSING THE PRESERVED/PROCSSED FOOD AS
TO THE QUALITY USING RUBRICS.
This learning material will encourage you to learn more about
assessing preserved food using the rubrics to find out the quality of
a product. In order to achieve the purpose, you need to follow the
instruction. The learners will learn and have fun of the tasks of this
module.
ARE YOU READY??? LET’S START

https://www.google.com/search?q=mapple+blackboard+clipart&tbm=isch&ved=2ahUKEwjuy5bqlufpAhUJ

Pre-test:
 To determine your possessed learning from this module, you need to answer the
following questions. The result of this pre-test will be the basis of your teacher in giving
reinforcement for you to become competent after finishing the module.

DIRECTION: Read the question carefully and choose the letter of your answer.Write your
answer in your notebook.

1. It is being done by some groups to determine the choice of the people at a specific
period.
a. Survey b. Research
c. Investigation d. Trends

2. It is a study being done by some groups to determine some knowledge in a particular

topic.
a. Survey b. Research
c. Market Demand d. Trends

3. The following is a strategy for survey EXCEPT____________.

a. Asking people
b. questionnaires
c. group discussion
d. data a tool

4. Need to be identified when conducting a survey.

a. participants
b. products
c. characteristics
d. all of the above

5.How do you determined market demands / trends?

a. interview people
b. travel places
c. listing product
d. taking photo

6. What is the tool used in assessing the preserved food?

a. Scoring b. Rubrics
c. Checklist d. appearance

7. Which of the following processed food has good appearance?

a. with dark color b. pale

c. attractive d. fresh
8. How do you assess the preserved / processed food using?

a. Rubrics
b. appearance
c. Odor
d. None of the above

9. These are the Types of food preservation EXCEPT?

a. Pickling
b. Canning
c. Bottling
d. Drying

10.What is the function of Rubrics in assessing preserved/ processed food?

a. To know the benefits that will be get in the foods.

b. To know if it is saleable in the community.
c. To determine the quality of a particular preserved food.
d. All of the above

To the learner,

After answering the pretest, you may now proceed with the
lessons intended for this module 7. Good luck.
 LESSON 1: CONDUCT SIMPLE RESEARCH

INTRODUCTION

Everything in this world has basis and process to make conclusion. We cannot get
exact answer if we don’t have enough knowledge. In mathematics, we follow formula to
get the right answer in some problem just like in preservation of food, we have procedure
to follow to have good taste, but we could not easily give grades to preserved food if we
don’t have basis for rating this. There are also a process to make conclusion for instance
Conducting Simple Research. These kind of process to determine an idea that you want
to know more about the topic.

KNOW MORE ABOUT THE LESSON!!!

In our daily situation today specially we experience pandemic, business world was
confused and in trouble because we invest money ,effort and also our precious time
here.Our ancestors enter business in the Philippines.they don’t even know what to do in
order to be successful. But through the years of study and finally learned how to maintain
their business and become great and popular on their own fields.

INFORMATION SHEET I…..

Conducting Simple Research is a process of determining if a certain business was

successful or failure. It does a big role now a days they gather data and record it which
becomes their basis to make simple research in response to the gathered data. A
Research is the process of solving problems and finding facts in an organized way.
Research is done by applying what is known and building on it. It can build new knowledge
upon doing the research about a certain topic. Simple Research will be use in determining
Market Demands and trends.

What is Survey?

Survey is being used in conducting research. It is a major tool in collecting data

that will be used in determining market trends and demands. It examine and record the
area and features of a certain topic such as market demands and trends so as to construct
a description for new ideas
Similar Words for Conducting Survey:
1. Observe
2. Study
3. Review
4. Consideration

WHAT TYPES OF SURVEY WILL BE USED?

Interview

Asking a question with the respondents, participants.

Survey Form

The respondents or participants will be answering the survey form.

In conducting a research we used to conduct also a survey to gather data that will
be use in your research.

Before starting , ask yourselves:

 Why am I conducting the survey?
 What do I want to know?
 What question to be answered?

There are also need to be identified when you are conducting survey;
 Participants/ respondents
 Number
 Characteristics

What do you think about this?

The picture shows an example of simple research and survey form.

 LEARNING TASK 1:YES OR NO...
DIRECTION: Check if it is answerable by yes or no. Write your answer in your
notebook.

YES NO

1. Is salted Egg marketable?

2. Does sardines is in demand right now?

3. Is it noodles are good for the health?

4.Overripe fruits are healthy?

5.Are process food is helpful to us?

6.Can rotten fruits can be used in

preserving foods?

7.Does pickles is a trend?

8.Is eating processed food healthy?

9.Does fresh vegetables can be used in

making pickles?

10.Does strawberry Jam can be a

demand?
 LEARNING TASK 2:SURVEY FORM

SURVEY FORM
DIRECTION: Check the corresponding answer ( 1-most,2-often,3-sometimes,4-
never).Using the format write your answer in a one whole sheet of paper.

SIMPLE SURVEY FORM

NAME:____________ SEX;_____________
ADDRESS_______________ AGE:_____________

1 2 3 4
1.Eating processed food
2.Checking the expiration date
3.Being a wise Buyer
4.Buying processed food everyday
5.Time Conscious
6.Buying vegetables
7.Buying Fruits
8.Making processed food
9. Buying non-processed food
10.buying none

Comment:
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________
 SELF CHECK

THINK UP...

DIRECTION:.Give one preserved food and give the description of the

product.Put in the box the health benefits of your chosen preserved food. Write your
answer in your notebook.

NAME OF THE PRODUCT

DESCRIPTION OF THE PRODUCT

CRITERIA:
COMPLETENESS Completed the task 10%
TIME Passed the task on time 5%
CREATIVITY Put an effort on the task 5
Total 20%
 HOME ASSESSMENT

DIRECTION: Fill in the pie graph with the corresponding gathered data through
survey and answer the following question.Write your answer in your notebook.

SURVEY PIE GRAPH

DATA GATHERED FROM THE SUPERMARKET

SARDINES -50%
NOODLES -20%
HOTDOG -10%
DRIED FISH -10%
SALTED EGG -5%
LONGGANISA-5%

Questions:
1.What is the highest percentage in the gathered data and what color is it belong to?
Why?
_________________________________________________

2.What is the lowest percentage in the gathered data and what color is it belong to?
Why?_________________________________________________________________
__________________________________________________
 LESSON 2: MARKET DEMANDS

Introduction
Have you went to the market? Or did you experience to go with your mother in the
market? Well if yes I know you will agree with me that people in the market were busy
with anything else and if you were keen observant of people were crowded in a particular
place in a certain product .It was because this is one of their ‘’NEEDS’’ usually those are
products affordable and profitable.

Lesson Proper/Information
LET’S ELABORATE MORE !!!

Market Demand is the total amount of goods and services that all consumer are
willing and able to purchase at a specific price in market place. It represents how much
consumers can and will buy from suppliers at a given price level in a market. Demands
refers to consumer’s desire to purchase goods and services at given prices.It can mean
either market demand for a specific good or aggregate demand for the total of all goods
in an economy. Along with supply,determines tha actual prices of goods and the volume
of goods that changes hands in a market.

These are examples of Demand Products…..

 LEARNING TASK 1:DEMAND BOX..

DIRECTION: Choose from the list in the box the products which are Market Demand.
Write the answer in your notebook.

MAALAT NOODLES HOTDOG

ATSARA BACON
SARDINES PICKLES

GREEN PEAS

LONGGANISA HAM SMOKE FISH

MILK JUICE

TOSINO DRIED FISH JAM

JELLY

1.____________
2.____________
3.____________
4.____________
5.____________
6.____________
7.____________
8.____________
9.____________
10.___________

Did you get it? Let try another one…..

 LEARNING TASK 2: YOUR TYPE...

Direction: Name the Different types of Food Preservation. Write your answer in the
underline beside the picture.

1.________________ 2.__________________

3.______________ 4.________________

5.________________
 SELF CHECK: let’s Do it
You will be a chef today……….

Imagine that you are a chef .You are making your own
preserved food for today.
LET’S DO IT!!!!

DIRECTION: Draw the preserved food that you imagined and define the
type of preservation you will use which is in demand.Do this tasks in your
notebook.

RUBRICS:
Good quality-fresh foods , good appearance , without odor
Low quality-rotten foods , with bad odor , not eye catching

Did you already get the Market Demand?

Alright let’s jump in to the next lesson that I’m sure you will learn more better…
 LESSON 3: MARKET TRENDS
Introduction
In this generation we easily adopt the new things that we might see from the other
countries .Because we want to be keep up with the TRENDS.Like when you saw your
classmates using the app ‘’TIKTOK’’ eventually you want also to use that app.That is what
you call TRENDS.Trends can also known as our ‘’WANTS’’.

Lesson proper/Information
KNOW MORE ABOUT THE LESSON!!!

MARKET TRENDS
Market Trends refers to the changes and developments in buying and selling in
the market. It is the upward or downward movement of financial market over time.We can
determine a Market Trends as our wants.Either things or foods.Usually when it comes to
foods Market Trends is a secondary Trends.

TYPES OF MARKET TRENDS

1.Primary Trends
A primary trend has broad support throughout the entire market and lasts for a
year or more. It is longer than the secondary Trends.Usually it can be a demand.
2.Secondary Trends
Secondary trends are short-term changes in price direction within a primary trend.
They may last for a few weeks or a few months.

Market Trends can be determine using the research. From the previous lesson
Market Demand and Market Trends are existing in food preservation. Processed /
preserved food can be a demand or a trends.

These shows the Market Trends foods.

 LEARNING TASK 1:DEMAND OR TREND

DIRECTION: Determine the following if it is a Demand or Trends. Write demand if the

picture shows demand and trend if it shows trend. Write your answer in your notebook.
PRESERVED FOOD DEMAND / TREND
1.ATSARA

https://www.google.com/search?q=atsara&sxsrf=ALeKk03_TgSalr2Vee41uyxE_y3lk_iSpw:
___________________________

2.SALTED EGG

__________________________

https://www.google.com/search?q=maalat&tbm=isch&ved=2ahUKEwirjIa7_

3. JAM

__________________________

https://www.google.com/search?q=jam&tbm=isch&ved=2ahUKEwiy84bWgOjpAh
UIyZQKHSZJBuwQ2
4.HOTDOG

__________________________

https://www.google.com/search?q=packed+hotdog&tbm=isch&ved=2ahUKEwjvy
Kna_efpAhUXBJQKHeq6C
5.HAM

__________________________

https://www.google.com/search?sxsrf=ALeKk00Q5Z2W9B9LFzMPPyWn0OOemKu7Bw%3A1591322929792https
://www.google.com/search?sxsrf=ALeKk00Q5Z2W9B9LFzMPPyWn0OOemKu7Bw%3A1591322929792

6.NOODLES

_______________________

https://www.google.com/search?q=noodles+lucky+me+pancit+canton&s
xsrf=ALeKk028wrnDD
7.SARDINES

_______________________

https://www.google.com/search?q=sardines&tbm=isch&ved=2ahUKEwiJnOD-
zOnpAhXJd94KHVzYBcYQ2-cCegQIABAA
8.JELLY

______________________

https://www.google.com/search?q=GRAPE+JELLY&tbm=isch&ved=2ahUKEwjA
wIrozenpAhVQeN4KHTTvCAsQ2-
9. SMOKE FISH

_____________________

https://www.google.com/search?q=smoke+fish&sxsrf=ALeKk03PiTCHVV6sflPtS
oXqiWucjVHImQ:159
 10. DRIED FISH

_____________________
https://www.google.com/search?q=dried+fish&tbm=isch&ved=2ahUKE
wiupJuI1enpAhWHQPUHHWc7CqQQ2-
cCegQIABAA&oq=dried+fish&gs_lcp=CgNpbWcQAzIHCAAQsQMQ
QzICCAA

LEARNING TASK 2: CHOOSE....

DIRECTION:Choose from the list below and put it in the proper column. Write the
correct answer in your notebook using the format below.

MAALAT NOODLES HOTDOG

ATSARA BACON
SARDINES PICKLES
GREEN PEAS
LONGGANISA HAM SMOKE FISH

TOSINO DRIED FISH JAM

JELLY

MARKET TRENDS MARKET DEMANDS

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
 7. 7.
8. 8.
9. 9.

HOME ASSESSMENT

DIRECTION: Give the best answer for the statement below. Write your answer in
your notebook.
1.It is a type of study that widen the knowledge of learner about certain topic.

2. Collecting or gathering data.

3.Changes or development

4.Needs or desire of a given product

5. A type of Survey that communicating with a participant

In the next lesson that we will discussed is about assessing

the preserved/processed food as to their quality using rubrics. This lesson will widen
the knowledge of the learners on how will assess the preserved food.

Are you Ready? LET’S DO IT!!!

https://www.google.com/search?sxsrf=ALeKk00cA8XsQdex_q9ZpEEho7RTVZLjTA%3A1591428023833&source=hp&ei=t0PbXpvRK4qQr7
LESSON 4: ASSESSES PRESERVED FOOD AS TO THEIR
QUALITY USING RUBRICS

Introduction

Through RUBRICS we can easily give rate the preserved food prepared by the
students. It is also an instructional tool to assess achievement of learner’s work written or
performance. Rubrics is also a type of scoring guide assesses and articulates
performances and to assess the quality of a product we use rubrics.

A Rubric for assessment, usually in the form of a matrix or grid , is a tool use to
interpret and grade students work against criteria and standard. Rubrics are sometimes
called ‘’CRITERIA SHEETS’’, ‘’GRADING SCHEMES’’ or ‘’RATING GUIDES’’. Rubrics
can be designed for any content domain. A rubrics makes explicit a range of assessment
criteria and expected performance standards . Assessors evaluate student’s performance
against all of this rather than assigning a single subjective score.

Lesson Proper/Information

KNOW MORE ABOUT THE LESSON!!!

In assessing the preserved/processed food , we need a guidelines or basis on

how we will rate the product in their quality. Using Rubrics , rating the products becomes
easy to do . Rubrics are use in assessing products to know if there are health benefits
you can get from the foods and if it is saleable in the community.

Through RUBRICS we can easily give rate the preserved food prepared by the
students. It is also an instructional tool to assess achievement of learner’s work written or
performance. Rubrics is also a type of scoring guide assesses and articulates
performances and to assess the quality of a product we use rubrics.

A Rubric for assessment, usually in the form of a matrix or grid , is a tool use to
interpret and grade students work against criteria and standard. Rubrics are sometimes
called ‘’CRITERIA SHEETS’’, ‘’GRADING SCHEMES’’ or ‘’RATING GUIDES’’. Rubrics
can be designed for any content domain.
The following are the basis use in Rubrics:

Appearance- is one of the basis use in rubrics. The product or the preserved food is
must cooked just right and with a good looking preparation.

Palatability- it is when the product depends upon the combination of qualities and the
way it cooked.

Presentation- The food must be prepared with appetizing.

Cooking outfit- The cook must wear complete cooking outfit or appropriate dress for
cooking .

This are use in following the rubrics or the basis.

In order to know the quality of preserved food ,you need to use the rubrics that
shows the basis on how to determine a good quality of a preserved/ processed food.By
using rubrics we will understand on how to assess the food preservation.

This is an example of rubric.

 LEARNING TASK 1: RATE ME

Visit a sari-sari store and rate the preserved/ processed food using the
criteria and the matrix.

Direction: Put the equivalent rate of each product.Write your answer in your activity
notebook.

PRODUCT APPEARANCE COLOR PALATABILITY QUALITY TOTAL

Sardines
Corned beef
Packed
Noodles
Hotdog
Dried fish
Ham
Salted egg
Cup noodles
Tomato sauce
Black beans

CRITERIA FOR RATING:

APPEARANCE 25%
COLOR 15%
PALATABILITY 10%
QUALITY 50%
TOTAL 100%
 LEARNING TASK 2: WHAT DO YOU MEAN?

DIRECTION: Find the correct meaning of the words in the box. Write your answer in your
notebook.Good Luck!!!

APPEARANCE ASSESSMENT PRESENTATION

RUBRICS PALATABILITY COOKING OUTFIT

_______1. It is the basis or guidelines that use in assessing preserved/processed food.

_______2. A process by which information in obtained relative to some known objective

or goal.
_______3.It is presented with appetizing look.
_______4. it is when the product depends upon the combination of qualities and the way
it cooked.
_______5. The product or the preserved food is must cooked just right and with a good
looking preparation.
_______6.The proper dress in cooking .

...............
 LEARNING TASK 3: FILL ME

DIRECTION: Write the health benefits of the products below. Put check if it is saleable
or not saleable.Write your answer in your notebook.

PRODUCT HEALTH BENEFITS SALEABLE NOT SALEABLE

PICKLES
DRIED FISH
JAM
JELLY
CAN FOODS
HOTDOGS
SEALED
MEAT
NOODLES
SMOKE
FISH
HAM
 LEARNING ACTIVITY

TRUE OR FALSE.......

DIRECTION: Write TRUE if the statements is correct and FALSE if not. Write your
answer in your own notebook.
_______1. Fresh fruits are good for the health.
_______2.Drying is not a type of food preservation.
_______3.Canned foods may last 4 years to 5-years.
_______4.In making pickles, you need sugar,salt and vinegar.
_______5.Overripe bananas has a good appearance.
_______6.Rotten eggs can be used in making salted eggs.
_______7.Eggs with bad odor has good taste.
_______8.Fruits and vegetables are fresh if it has a good color.
_______9.Strawberry Jam is an example of preservative food.
_______10.Adobo is a preservative food.
_______11.Canning is a type of food preservation.
_______12.Smoking is a type of food preservation.
_______13.Melting is a type of preserving foods.
_______14.Vacuum sealing is also a type of preserving food.
_______15.Noodles are preservative food.
_______16.Ham is not a prerservative food.
_______17.Presentation is needed in assessing food preservation.
_______18.Appearance is one of the basis in rubrics.
_______19.Jelly is a preservative food.
_______20.Rubrics are needed as a guidelines in assessing food preservation.
 SELF CHECK will help you to know your
skills gap by enhancing your capability to do
the activities given to you.

TRY THIS !!!

RUBRICS:
Good quality-fresh foods , good appearance ,
without odor
Low quality-rotten foods , with bad odor , not eye
catching

Rubrics is very important in assessing the quality of preserved food. In this self-check
activity, you will going to use rubrics in the different situations given in able to know if it
has a good quality or low quality. Give your opinion on the situation and put a check if it is
good quality or low quality in the box. GOOD LUCK!!!

1.Mang Jim went to the store to buy some smoke fish he will use in cooking dish.After he
bought the smoke fish he saw that it was already rotten. What must he do?
______________________________________________________________________
_________________________________________________________.
 GOOD QUALITY LOW QUALITY

2.Yibo ordered pineapple Jam from his friend to be use in making sandwich. He notice
that the pineapple jam has a mold. He want to give back the pineapple jam in his friend
but he was shy. What will he do?
_________________________________________________________________
____________________________________________________.

GOOD QUALITY LOW QUALITY

3.Joshua went to the market to buy some fish with his friend Jeonghan. While buying fish
Jeonghan saw a pickles that is newly fresh made in vegetables. They decided to buy also
the pickles. They went home and happily cook and eat the fish and the pickles.
______________________________________________________________________
_________________________________________________________.

GOOD QUALITY LOW QUALITY

4. Jessica decided to make a strawberry jelly. She went to the grocery store to buy
some fresh strawberry and sugar that she will use in making strawberry jelly. She pick
the strawberry were fresh and newly harvest. When she got home she started to make
yummy strawberry jelly.
_______________________________________________________________________
_________________________________________________________.

GOOD QUALITY LOW QUALITY

5.During recess time, Jimin and Kai always buy hotdog sandwich in cart stall of Mang
Jungkook. One day when they bought hotdog sandwich they smell some unpleasant
smell from the food they are holding. Jimin told Mang Jungkook about it and suddenly
Mang jungkook make them new hotdog sandwich. Why does the hotdog Sandwich has a
bad smell? What do you think?
_______________________________________________________________________
_________________________________________________________.

GOOD QUALITY LOW QUALITY

Post-test:
DIRECTION: Give the correct answer. Write the letter of your answer in your own
notebook.

1. To determine the Market demand and trends we need to do the process of conducting
__________?

a. Simple Research
b. Rubrics
c. Survey
d. Assessment

2.In assessing the preserved food you are using ________ that will be your guidelines.

a. Simple Research
b. Survey
c. Rubrics
d. Assessment

3. __________ is a major tool in collecting data that will be used in determining market
trends and demands.

a. Simple Research
b. Survey
c. Rubrics
d. Assessment

4. A process by which information in obtained relative to some known objective or goal.

a. Simple Research
b. Survey
c. Rubrics
d. Assessment

5.It is being done by some groups to determine the choice of the people at a specific
period.

a. Survey b. Research
c. Investigation d. Trends
6. It is a study being done by some groups to determine some knowledge in a particular
topic.

a. Survey b. Research
c. Market Demand d. Trends

7. The following is a strategy for survey EXCEPT____________.

a. Asking people
b. questionnaires
c. group discussion
d. data a tool

8. Need to be identified when conducting a survey.

a. participants
b. products
c. characteristics
d. all of the above

9..How do you determined market demands / trends?

a. interview people
b. travel places
c. listing product
d. taking photo

10.What are the two types of survey you will use in conducting simple research?

a. Interview
b. Survey form
c. a and b
d. none of the above

11.________ is one of the basis use in rubrics. The product or the preserved food is
must cooked just right and with a good looking preparation.

a. Appearance
b. Palatability
c. Cooking outfit
d. Quality
12. It is the appropriate dress to wear in cooking.

a. Appearance
b. Palatability
c. Cooking outfit
d. Quality
13. It is presented with appetizing look.

a. Appearance
b. Palatability
c. Cooking outfit
d. Presentation

14. It is a standard of something as measured against other things of a similar kind

a. Appearance
b. Palatability
c. Cooking outfit
d. Quality

15.What are the two main lesson discussed by this module?

a. Conducting Simple Research to determine the Market Demand and Trends in food
preservation.
b. Assesses the food preservation as to their quality using Rubrics.
c. A and B
d. None of thye above
 ANSWER KEY

PRE-TEST
10.D 5.A
9.C 4.D
8.A 3.D
7.D 2.B
6.B 1.A

LEARNING TASK 1: YES OR NO

10.NO 5.YES
9.YES 4.NO
8.NO 3.NO
7.YES 2.YES
6.NO 1.YES

LEARNING TASK 2: SIMPLE SURVEY FORM

CRITERIA FOR RATING
CRITERIA 4 3 2 1
All answers are Most of the Some answers are None of the answers
ACCURACY accurate answer are accurate are accurate
accurate
Submitted on or Submitted one Submitted two Submitted three or
TIME before the due date day late days late more days late
Showed excellent Showed good Showed little Showed no effort at
CREATIVITY effort, neatly & well effort, neatly & effort, not neat or all
organized organized organized

THINK UP RUBRICS
CRITERIA 10 7
NEATNESS APPLIED DID NOT APPLIED
NEATNESS IN NEATNESS
DOING THE
TASK
TIME PASSED ON DID NOT PASSED
TIME ON TIME
ACCURATE ALL ACCURATE NOT ALL
ACCURATE
 1.Canning
2.Drying
3.Pickles
4.Smoking
5.Sealing
LEARNING TASK 2: YOUR TYPE
1.Maalat
2.Noodles
3.Sardines
4.Hotdog
5.Milk
6.Juice
7.Dried Fish
8.Smoke Fish
9.Longganisa
10.Tosino
LEARNING TASK 1: DEMAND BOX
1.Sardines -50% , Light blue
2.Salted egg & Longganisa – 5% ,Dark blue and yellow
HOME ASSESSMENT
 1. RESEARCH
2.DEMAND
3.PROCESSED
4.TREND
5.SURVEY
HOME ASSESSMENT
MARKET TRENDS MARKET DEMANDS
ATSARA SALTED EGG
TOCINO LONGGANISA
BACON DRIED FISH
GREEN PEAS NOODLES
HAM SARDINES
JAM HOTDOG
JELLY FISH
PICKLES
LEARNING TASK 2: CHOOSE
1. Trends 6.Demands
2. Demands 7.Demands
3. Trends 8.Trends
4. Demands 9.Demands
5. Trends 10. Demands
LEARNING TASK 1: DEMAND OR TREND
Low quality-rotten foods , with bad odor , not eye catching
Good quality-fresh foods , good appearance , without odor
RUBRICS:
LET’S DO IT
 LEARNING TASK 1: RATE ME

CRITERIA FOR RATING:

APPEARANCE 25%
COLOR 15%
PALATABILITY 10%
QUALITY 50%
TOTAL 100%

LEARNING TASK 2:WHAT DO YOU MEAN

6.Cooking Outfit 4.Palatability 3.Presentation

5.Appearance 2.Assessment 1. Rubrics

LEARNING TASK 3: FILL ME

CRITERIA FOR RATING:

APPEARANCE 25%
COLOR 15%
PALATABILITY 10%
QUALITY 50%
TOTAL 100%
 1.A
2.C
3.B
4.A
5.A
6.B
7.D
8.D
9.A
10.C
11.A
12.C
13.D
14.D
15.C
POST-TEST
1.Low quality
2.Low quality
3.Good quality
4.Good quality
TRY THIS
SELF CHECK
1.true 6.false 11.true 16.false
2.false 7.false 12true 17.true
3.false 8.true 13.false 18.true
4.true 9.true 14.true 19.true
5.false 10.false 15.true 20.true
LEARNING ACTIVITY
REFERENCES:
● Productive Living in Home Economics and Livelihood Education 6
● The Basics of Better Family Living
● Learning and Living in the 21st Century Work text in H.E and Livelihood
Education

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DR-
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2.12.0....0...1c.1.64.psy-ab..10.11.3181.0..0i273k1j0i20i263k1.882.QuaA4YXojYE

https://www.google.com/search?q=checklist+clipart&tbm=isch&sxsrf=ALeKk02BLV-
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US&ved=2ahUKEwiL8rffxoDqAhWiI6YKHcPRA6sQ4lYoA3oECAEQGg&biw=1226&bih=553#imgrc=B4kgI5N
EejjP1M

https://www.coursehero.com/file/44487492/HE-6-Week-9pptx/

https://www.coursehero.com/file/44487492/HE-6-Week-9pptx/

https://www.bigcommerce.com/ecommerce-answers/how-research-market-demand/

https://www.google.com/search?q=check&client=ms-android-
vivo&prmd=ivn&sxsrf=ALeKk00203m2xb97hunqj7YBBsb5AoJEIA:1590672275948&source=lnms&tb
m=isch&sa=X&ved=2ahUKEwi5y9j_09bpAhXLE4gKHaN6AJQQ_AUoAXoECBUQAQ

-https://scholar.google.com.ph/scholar?q=survey+research&hl=en&as_sdt=0&as_vis=1&oi=scholart

-https://www-collinsdictionary-
com.cdn.ampproject.org/v/s/www.collinsdictionary.com/amp/english/market-
trends?amp_js_v=a3&amp_gsa=1&usqp=mq331AQFKAGwASA%3D#aoh=15906434745398&referrer=
https%3A%2F%2Fwww.google.com&amp_tf=From%20%251%24s&ampshare=https%3A%2F%2Fww
w.collinsdictionary.com%2Fdictionary%2Fenglish%2Fmarket-trends

-https://www.google.com/search?q=book+clipart&tbm=isch&ved=2ahUKEwipqYz-
m9TpAhU4xYsBHT5qDV0Q2-
cCegQIABAC&oq=bo+clipart&gs_lcp=ChJtb2JpbGUtZ3dzLXdpei1pbWcQARgBMgQIABBDMgYIA
BAHEB4yBggAEAcQHjIGCAAQBxAeMgYIABAHEB46AggAOgQIABANUNZxWPy9AWD7yAFoC
XAAeACAAdIBiAGpE5IBBjAuMTMuMZgBAKABAQ&sclient=mobile-gws-wiz-
img&ei=aHTOXqnVLLiKr7wPvtS16AU&bih=630&biw=360&client=ms-android-
vivo&prmd=inv&hl=en&hl=en
-
https://www.google.com/search?q=learning+images&tbm=isch&chips=q:learning+images,g_1:kids:SjK8
sm6cEsA%3D&client=ms-android-
vivo&prmd=inv&hl=en&ved=2ahUKEwiLw4TPldTpAhUIe5QKHSB1DYAQ4lYoAXoECAEQDA&bi
w=360&bih=630

-https://wwwnc.cdc.gov/eid/article/3/4/97-0408_article
For inquiries or feedback, please write or call:
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