Food Processing-PREPARING RAW MATERIALS

Republic of the Philippines
Department of Education
Region XII
Division of Sultan Kudarat
ISULAN NATIONAL HIGH SCHOOL
Old Capitol East, Kalawag II, Isulan, Sultan Kudarat, 9805, Philippines
Semi-Detailed Daily Lesson Plan in

Technology and Livelihood Education
Food Processing 9
June 06, 2022
I. Objective:
At the end of the lesson, students must be able to:
1. identify raw materials in fermentation;
2. enumerate the importance of sanitary food handling pra ctices; and
3. apply the steps in sorting and grading raw materials.
II. Subject Matter/Content:
1. Topic : Preparing Raw Materials
2. Reference : TLE_AFFP9-12FR-IIj-II, SLM -AFA-FP Quarter 4 Module 2-SDO AURORA

Competency Based Learning Modules in Food Processing Grade 9-12. Philippines:
Department of Education, n.d.
3. Materials : Laptop, SLM -AFA Quarter 4 Module 2, chalk, notebook 4 pcs of container, and any
kinds of fruits and vegetables available at home.
4. Infused values:
 Value the importance of food
 Creativity
III. Learning Activities:
a. Routine Activity:
1. Prayer
2. Greetings
3. Classroom management
4. Checking of attendance
5. Recalling of the past lesson
b. Motivation:
The teacher will let the student activate their prior knowledge by giving an activity “Picture Analysis”.
Guide Questions:
 What are the things you see in the screen?
 Are you familiar with this?
 What can you say about the pictures in the screen?
 How they related to each one another?
 Explain your own concepts about this picture.
IV. Analysis
Individual Activity
WHAT I KNOW
Direction: Let us test what have you learned. Answer the question on page 1. Choose the letter
of the best answer. Write your answer on your notebook.
WHAT’S NEW
Directions: Answer this activity to determine how much you know about the factors of nutritive
value of fruits and vegetables. Find the word that is being describe in each sentence. Select your answer
from the box. Write the correct answer on your activity notebook
WHAT IS IT
Introducing the lesson: Preparing Raw materials in Fermentation
Importance of fermentation
Selection of fruits/vegetables
Preparation of vegetables for processing
Cutting techniques of fruits and vegetables
WHAT’S MORE
A. Directions: Loop the different raw materials used for fermentation. Write
the words in your answer sheet. Page 9
B. Directions: Match the items in Column A with the corresponding
definitions in column B Write your answer on your activity notebook. Page 9
C. Directions: Write T if the statement is correct and write F if the statement is incorrect. Write
your answer on your activity notebook.
V. Abstraction
Values Integration
The teacher will call the attention of the students ask them how do they associate their entire objective
for today’s lesson in their life?
Eco – Friendly Integration
When washing vegetables, make sure that the water being used will be poured in your flowering plants
and fruit or vegetable plants
VI. Application
WHAT I HAVE LEARNED

The teacher will ask students through this guided question. Share what you have learned from
the lesson today by answering
the following guide questions.
1. In the selection of fruits and vegetables, the consumer must ensure the quality of raw materials.
What are these qualities that need to be considered?
2. Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality; the nutritive value of fruits is dependent on
such factors as:
3. How weighing affects the preparation of raw materials in processing food?
VII. Evaluation/ Assessment
The teacher will instruct the students to answer the short quiz. Directions: Fill in the blanks with the
correct answer to complete thought.
1. ___________refers to fruits or vegetables with signs of decaying or discoloration; slightly impaired or

injured.
2. Careful and thorough washing of raw materials is essential; all spoiled portions should
be___________.
3. Bignay is sometimes called ___________. It has small round fruits in cluster.
4. Fruits and vegetables are cleaned either by dipping the fruits in plain ___________ or by wiping
individual fruits by hands with a clean, soft cloth.
5. Place the material to be weighed on the ___________.
VIII. Agreement/ Assignment:
WHAT I CAN DO
Directions: Follow the steps in preparing raw materials according to qualities of
fruits/vegetables. Record in video and send it to my account [email protected]
Materials:
4 pcs of container
Any kinds of fruits and vegetables available at home
Steps/procedure:
1. Sort and grade good quality of raw materials (free from bruises and blemishes).
2. Sort and grade the raw material according to freshness and firmness.
3. Sort and grade the raw material according to uniformity of sizes and shape.
4. Sort and grade the raw materials according to class and variety/species.
5. Wash and clean the raw materials after sorting and grading.
Student’s Checklist/Criteria
Steps /Procedure YES NO N/A
1. Sorted and graded good quality of raw materials (free from
bruises and blemishes).
2. Sorted and graded the raw material according to freshness
and firmness.
3. Sorted and grade the raw material according to uniformity
of sizes and shape.
4. Sorted and graded the raw material according to class and
variety/species.
5. Washed and cleaned the raw materials after sorting and
grading.
REMARKS
Prepared by: Checked by:
IVY L. STA.MARIA MARITES C. BUYCO, Ph.D.

Teacher II TLE Dept. Head
Noted:
LORELY ANN F. VALENCIA

Principal II

Food Processing-PREPARING RAW MATERIALS

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Republic of the Philippines

Semi-Detailed Daily Lesson Plan in

II. Subject Matter/Content:

1. Topic : Preparing Raw Materials

2. Reference : TLE_AFFP9-12FR-IIj-II, SLM -AFA-FP Quarter 4 Module 2-SDO AURORA

Eco – Friendly Integration

WHAT I HAVE LEARNED

VII. Evaluation/ Assessment

1. ___________refers to fruits or vegetables with signs of decaying or discoloration; slightly impaired or

Prepared by: Checked by:

IVY L. STA.MARIA MARITES C. BUYCO, Ph.D.

LORELY ANN F. VALENCIA

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