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  • Food Processing DLL 01

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    Grahsie Abella Paño-Guerta
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    1. The document is a daily lesson log from Kibungsod National High School for a Grade 12 AFA-Fish Processing class taught by Mary Grace A. Paño on checking, calibrating, and sanitizing equipment for processing food by salting, curing, and smoking. 2. The objectives are for students to understand and demonstrate procedures for processing food through salting, curing, and smoking. Students will prepare equipment, tools, materials, and utensils. 3. The lesson procedures include reviewing preparation of tools for different processing methods, demonstrating calibration and sanitization of tools, and having students answer questions to check understanding.

    Original Description:

    Process Food by Sugar Concentration DLL

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    1. The document is a daily lesson log from Kibungsod National High School for a Grade 12 AFA-Fish Processing class taught by Mary Grace A. Paño on checking, calibrating, and sanitizing equipment for processing food by salting, curing, and smoking. 2. The objectives are for students to understand and demonstrate procedures for processing food through salting, curing, and smoking. Students will prepare equipment, tools, materials, and utensils. 3. The lesson procedures include reviewing preparation of tools for different processing methods, demonstrating calibration and sanitization of tools, and having students answer questions to check understanding.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    875 views5 pages

    Food Processing DLL 01

    Uploaded by

    Grahsie Abella Paño-Guerta
    1. The document is a daily lesson log from Kibungsod National High School for a Grade 12 AFA-Fish Processing class taught by Mary Grace A. Paño on checking, calibrating, and sanitizing equipment for processing food by salting, curing, and smoking. 2. The objectives are for students to understand and demonstrate procedures for processing food through salting, curing, and smoking. Students will prepare equipment, tools, materials, and utensils. 3. The lesson procedures include reviewing preparation of tools for different processing methods, demonstrating calibration and sanitization of tools, and having students answer questions to check understanding.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    GRADE 1 to School Kibungsod National High School Grade Level G-12

    12 Teacher Mary Grace A. Paño Learning AFA- Fish Processing


    DAILY Area
    LESSON LOG Teaching Dates and January 17, 2019 Quarter Second Sem
    Time

    THURSDAY
    I. OBJECTIVES Check and calibrate equipment for the above food processing methods in
    accordance with manufacturer’s specifications.
    A. Content Standard The learner demonstrates understanding on processing food by salting, curing and
    smoking.
    B. Performance Standard The learner demonstrates independently the procedures of processing food by
    salting, curing and smoking.
    C. Learning competences Prepare equipment, tools, materials and utensils.

    TLE_AFFP9- 12SL-Ia-c-1
    II. CONTENT PROCESS FOODS BY SUGAR CONCENTRATION

    IV. LEARNING RESOURCES


    A. References
    1. Teacher’s Guide pages
    2. Learner’s Materials pages
    3. Textbook pages 08 - 11
    4. Additional Materials from
    Learning Resource (LR)portal
    B. Other Learning Resource Power Point Presentation, Videos, Images
    V. PROCEDURES
    A. Reviewing previous lesson or What are the tools and utensils to be prepared in the following processing methods?
    presenting the new lesson a. Salting
    b. Curing
    c. Smoking
    B. Establishing a purpose for the Equipment, tools, materials and utensils are important aspects to consider in the processing
    lesson of fish by salting, curing and smoking. Without them, difficulty in the preparation may arise.
    Hence, proper usage is necessary.
    C. Presenting examples/Instances of Introduce to the class the chemical chlorine and what are its uses.
    the new lesson
    D. Discussing new concepts and Discuss about checking, sanitizing and calibrating of tools for fish processing methods.
    practicing new skills # 1 Demonstrate proper calibration of tools and utensils.
    E. Discussing new concepts and Discuss about the recommended use levels for sanitizers to consider when sanitizing.
    practicing new skills # 2 Demonstrate to the class the proper sanitizing of tools and utensils using chlorine.

    F. Developing mastery Answer the following questions.


    (leads to Formative Assessment 1. What are the steps to be followed in calibrating utensils?
    3) 2. What is the correct measurement of a sanitizing solution?
    3. Enumerate the steps in sanitizing tools and utensils

    G. Finding practical application of Learning how to prepare the needed tools and utensils in preparation of (fish) processing will
    concepts and skills in daily living make you be more efficient in your work.
    H. Making generalizations and Preparing the correct tools and utensils in any food processing will make your work easier,
    abstractions about the lesson and knowing the best way to use and care for your tools and utensils makes you work faster.
    I. Evaluating learning a. Prepare a sanitizing solution and apply the steps in sanitizing equipment and utensils.
    b. Calibrate a weighing scale. Be sure to do it correctly.
    J. Additional activities for application Explain why you must always observe accuracy and cleanliness in using different equipment,
    or remediation tools and utensils for salting and curing fish.

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    VI. REMARKS
    VII. REFLECTION
    A. No. of learners who earned 80%
    in the evaluation
    B. No. of learners who require
    additional activities for remediation
    who scored below 80%
    C. Did the remedial lessons work?
    No. of learners who have caught
    up with the lesson
    D. No. of learners who continue to
    require remediation
    E. Which of my teaching strategies
    worked well? Why did these work?
    F. What difficulties did I encounter
    which my principal or supervisor
    can help me solve?
    G. What innovation or localized
    materials did I use/discover which
    I wish to share with other
    teachers?

    Prepared by:

    MARY GRACE A. PAÑO


    Teacher I Checked by:
    ________________________

    Date:: ________________________

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    Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.

    Republic of the Philippines


    Division of Misamis Oriental
    District of Magsaysay
    KIBUNGSOD NATIONAL HIGH SCHOOL
    Kibungsod, Magsaysay, Misamis Oriental

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    DAILY LESSON LOG
    AFA - FOOD PROCESSING

    Prepared by:

    MARY GRACE A. PAÑO


    TEACHER I

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