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DLL - Food-Proc TVL-12
DLL - Food-Proc TVL-12
GRADES 1 to 12 Teacher: JONALYN J. MOISES Learning Area: Food (Fish) Processing NCII
DAILY LESSON LOG October 3-6, 2022
Teaching Dates 9:45-10:45
and Time: 10:45-11:45 AM Quarter: First
TLE_AFFP9-12SL-Ia-e1
Kitchen utensils and equipment for food curing, salting and smoking
II. CONTENT Food processing methods-curing, salting and smoking
Checking and calibrating apparatus and equipment for the food curing, salting and smoking
Cleaning and sanitizing of tools, materials, kitchen utensils and equipment for food curing, salting and smoking
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION FOOD (FISH) PROCESSING (Specialization)
Grade 12
2. Learner’s Materials pages
3. Textbook pages CBLM: Process Food by Salting, Curing and smoking
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources POWER POINT Actual tools, equipment, materials and utensils Food Processing Curriculum Guide (CG
IV. PROCEDURES
Reviewing previous lesson or presenting Review on Identifying Review on Identifying Tools, review on Identifying Tools, Review on Identifying Tools,
the new lesson Tools, Equipment, Materials Equipment, Materials and Equipment, Materials and Equipment, Materials and
and Utensil Review on the Utensil Review on the First Utensil Review on the First Utensil Review on the First
First Batch Demonstrator: Batch Demonstrator: On how Batch Demonstrator: On how Batch Demonstrator: On how to
On how to prepare tools in to prepare tools in process to prepare tools in process prepare tools in process food by
process food by salting, food by salting, curing and food by salting, curing and salting, curing and smoking
curing and smoking Review smoking Review on the 2nd smoking Review on the 2nd) Review on the 2nd Batch
on the 2nd Batch Batch Demonstrator: On how Demonstrator: On how
Demonstrator: On how to To prepare equipment in To prepare equipment in Demonstrator: On how to
prepare equipment in process, food by salting, process, food by salting, prepare equipment in
process, food by curing and smoking. curing and smoking. process, food by salting,
salting ,curing and smoking. (continuation)Review on the (continuation)Review on curing and smoking.
the 2nd Batch (continuation)Review on the
(continuation)Review on the 2nd Batch Demonstrator: On
Demonstrator: On how to 3rd Batch Demonstrator: On
2nd Batch Demonstrator: how to prepare equipment in prepare equipment in how to prepare materials in
On how to prepare process, food by salting, process, food by salting, process ,food by salting,
equipment in process, food curing and smoking. curing and smoking. curing and smoking.
by salting, curing and (continuation)Review on the (continuation)Review on
smoking. 3rd Batch Demonstrator: On the 3rd Batch
(continuation)Review on the how to prepare materials in Demonstrator: On how to
3rd Batch Demonstrator: On process ,food by salting, prepare materials in
how to prepare materials in curing and smoking. process ,food by salting,
process, food by salting, (continuation) curing and smoking.
curing and (continuation)
Smoking .(continuation) (no class due to special
celebration of WTD)
Establishing a purpose for the lesson. (15 minutes) Motivation: Motivation: (15 minutes)
Motivation: Teacher asks: Teacher asks: Motivation:
Teacher asks: Teacher asks:
Teacher asks if the Teacher asks if the
What kinds of salt do you students/learners bring students/learners bring What kinds of fishes do you
know? their assignment: their assignment know that are usually for
What are the market smoking process??
forms of fish ? how about
in meat?
Give at least five (5)
products in salting?
Presenting examples/ instances of the new (20 minutes) ( 30 minutes) (( 30 minutes) 20 minutes)
lesson Let the learner’s presents Teacher Present the lesson Teacher Present the lesson Let the learner’s presents
their examples about and discuss about : and discuss about : their examples about smoke
salted products. 10.1. Salted eggs 10.1. Salted eggs products
. Fish Fish
Discussing new concepts and practicing (30 minutes)
new skills #1 (30 minutes) Discuss about:
Discuss about: 1.smoking
1.salting of products Actual demonstration 10.1. smoked
Actual demonstration
10.1. Packed products Packed products
V. REMARKS
As I observed, students were able to work at their own pace, this sense of ownership resulted in increased motivation levels, engagement, excitement, and
VI. REFLECTION purpose especially in performing task , students are actively involved so they learn more.
Prepared by: