Detailed Lesson Plan in Tle 8

Detailed Lesson Plan in TLE 8
Aral pan/ Esp (Central Philippines State University)
Scan to open on Studocu
Studocu is not sponsored or endorsed by any college or university

Downloaded by Simply Jessie ([email protected])
Detailed Lesson Plan in TLE 8
I. Objectives
Content Standard: The learner demonstrates an understanding on processing

food by salting, curing, and smoking.
Performance Standard: The learner demonstrates independently the procedures

of processing food by salting, curing, and smoking.
Learning Competency: Prepare equipment, tools, materials, and utensils

(TLE_AFFP9-12SL-Ia-c-1)
II. Subject Matter
Topic: Salting and Curing: Preparation of Equipment, Tools, Materials, and Utensils
References: Most Essential Learning Competencies p. 425, MIMAROPA TLE Module
1: LO 1. Prepare Equipment, Tools, Materials, and Utensils
Materials: pictures, activity cards, activity sheets, Powerpoint presentation
Values Integration: Following health and sanitary standards in cooking and food
preparation
III. Procedure
Teacher’s Activity Students’ Activity
A. Preliminary Activities
1. Prayer
Let us stand for a short prayer.
2. Energizer
Good morning, students. Good morning, sir.
3. Checking of Attendance
Is there any absent in the class? None, sir.
4. Recalling of the Classroom Rules
Before we begin, let us recall what

to do in our classroom.
Classroom Rules: The 5 P’s
1. Be prepared
2. Be positive
3. Be productive

4. Be resPectful
5. Be participative
B. Developmental Activities
1. Review
I think during your elementary grades,
you have experienced simple cooking and you
are familiar with common equipment, tools,
materials, and utensils when preparing foods.
I have here several pictures of

food equipment. Try to match the pictures to the
correct function.
(The pictures:)
a. It is used for cutting fish and

other raw materials.
b. It is used to measure the weight of

fish raw materials and ingredients needed
in food processing.

c. It is used to measure dry ingredients
d. It is important to maintain
the freshness of fish/ raw materials.
e. It is used to protect the table

when slicing or cutting food.
2. Unlocking of Difficulties
In order to understand our new lesson, let

us discover new words. Let us read and identify their
meanings.
a. Calibrate
to indicate a scale on a measuring
instrument.

b. Fish curing
a method of preserving fish by salting,
drying, and smoking.
c. Preservatives
substances added to food to inhibit
spoilage organisms
d. Raw materials
include fish and other
ingredients like spices, etc.
e. Salting
the application of salt to the fish.
f. Smoking
the application of smoke to the fish.
C. Motivation
Let’s have a short game. Let us play “Four Pics

One Word.” I will show four pictures. Unscramble the
letters to identify the hidden word.

equipment

cutting board

basins

food tong

measuring cups
Well done!
D. Presentation
I have here some salted food products.

Who among you can identify these? Daing
What else? Tuyo
Are there other answers? Tinapa

Danggit
Boneless Bangus
Among those foods, what is your favorite? (The students will give their
Answers.)
Most of us eat these foods in the morning. They
are delicious but cheap. But in order to make
foods like this, it is important to use the correct
equipments.
Today, let us identify the most common tools,

Materials and equipment used in fish salting or curing.
E. Discussion
There are different materials to be used

for food salting or curing.
In using these materials, it is important to assemble

them according to Manufacturer’s Specifications
to ensure proper use.
Kindly read their names and their functions.

This is a refrigerator. It is
used to maintain a
food’s freshness.
This is a gas range. It is a

source of heat when
cooking food.
This is a salinometer. It
is an instrument used to
measure the saltiness of
brine.
This is a weighing scale. It is

used to measure the
weight

of raw materials like fish.
This is a beaker. It is
used to measure liquid
inngredients.
These are measuring cups.

They are used to measure dry
ingredients.
These are measuring spoons.

They are used to measure a small
number of ingredients.
This is a cutting board. It is

used for cutting or chopping
food.

These are cutting knives. They are
used for cutting raw materials.
These are basins. They are used

for mixing salt and water.
These are kitchen scissors. They are

used for cutting the fins of a fish.
These are food tongs. They are used

to lift or turn the food.
In preparing these materials for food

salting or curing, we have several reminders.
First, we have to calibrate the scale.

Why do you think this is necessary? It is important to determine the

accuracy of the device.
Correct! In order to do that, we have to

make sure that the scale is pointed or set at 0.
Second, we have to identify the materials

to be sanitized. They are the cutting knives, cutting
boards, kitchen scissors, food tongs, and mixing bowls
or basins.
Third, we have to remember the steps in

sanitizing these equipments properly. Kindly read
the steps.
• Wash the utensils with
soap
• Rinse with clean water
• Sanitize by dipping
or soaking in sanitizing
solution.
• After 2-5 minutes
remove from the sanitizer
solution.
• Rinse with clean water.
• Dry thoroughly.
Well done!
Values Integration:
After identifying the proper procedures in

preparing these materials for food salting or
curing,
what have you realized? I realized that it is important to
use clean and sanitized materials.
Excellent! What else? I realized that it is important to

identify the proper procedures to
produce clean and healthy food
products.
Correct! Let us all remember that we have

to make sure that we are following the proper
procedures in handling or making food products.
Let us think of the cooks and other employees

in the food preservation businesses. They always wear
proper garments and sanitize their materials thoroughly.
They always make sure that they will produce high
quality products that are clean and healthy.

Let us be like these employees so that we can also
provide foods that are clean and nutritious for our
own families. Is that clear? Yes, sir.
F. Application
Let’s have a group activity. I will group you

into two.
I have here two activity cards. Read the

directions carefully. Before we proceed, let us
recall the guidelines in doing a group activity.
What are those steps? Read the directions carefully.
What else? Cooperate with your groupmates.

Respect your groupmates.
You only have 5 minutes to finish these

activity.
Group One:
What are the kitchen materials that should

be sanitized? Draw 5 of them in a manila
paper. Write a short sentence about the
importance of sanitizing these materials.
Group Two:
Recall the proper procedure in sanitizing the

kitchen materials for food salting and curing.
Perform a short skit about this.
Let us now examine your work. In order to

properly check your presentations, these are the rubrics
that we will use.
RUBRICS
5 points 3 points 2 points
The output
The output followed The output did
followed the
THEME the directions but not follow the
directions
with minimal errors. directions
excellently.
All members Most members Few members
COOPERATION cooperated to finish cooperated to finish cooperated to finish
the activity the activity the activity

G. Generalization
Let us recall our lesson for today. What are

the materials used for salting or curing? (The students will give their
answers.)
What are the steps in sanitizing

kitchen materials? (The students will
give their answers.)
Why is it important to prepare kitchen

materials properly? It is important to make
sure that we will produce clean
and healthy products.
Excellent!
IV. Evaluation
Read and understand the questions below. Encircle the letter of the correct answer.
1. It is used to maintain the freshness of raw materials like fish.
a. gas range b. refrigerator c. salinometer d. smokehouse
2. Used to measure a small measure of ingredients.
a. beaker b. measuring cup c. measuring spoon d. All of these
3. It is used for mixing salt and water.
a. basin b. food tong c. kitchen scissor d. knives
4. Used for removing the fins of fish.
a. basin b. chopping board c. kitchen scissor d. tong
5. It is used to protect the table when slicing or cutting food.
a. basin b. cutting board c. kitchen scissor d. tong

V. Assignment


Detailed Lesson Plan in Tle 8

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Detailed Lesson Plan in Tle 8

Uploaded by

Copyright:

Available Formats

Detailed Lesson Plan in TLE 8

Aral pan/ Esp (Central Philippines State University)

Scan to open on Studocu

Studocu is not sponsored or endorsed by any college or university

Content Standard: The learner demonstrates an understanding on processing

Performance Standard: The learner demonstrates independently the procedures

Learning Competency: Prepare equipment, tools, materials, and utensils

II. Subject Matter

Teacher’s Activity Students’ Activity

Let us stand for a short prayer.

Good morning, students. Good morning, sir.

Is there any absent in the class? None, sir.

4. Recalling of the Classroom Rules

Before we begin, let us recall what

Classroom Rules: The 5 P’s

Downloaded by Simply Jessie ([email protected])

I have here several pictures of

a. It is used for cutting fish and

b. It is used to measure the weight of

Downloaded by Simply Jessie ([email protected])

e. It is used to protect the table

In order to understand our new lesson, let

Downloaded by Simply Jessie ([email protected])

Let’s have a short game. Let us play “Four Pics

Downloaded by Simply Jessie ([email protected])

Downloaded by Simply Jessie ([email protected])

Downloaded by Simply Jessie ([email protected])

Downloaded by Simply Jessie ([email protected])

Downloaded by Simply Jessie ([email protected])

I have here some salted food products.

What else? Tuyo

Are there other answers? Tinapa

Today, let us identify the most common tools,

There are different materials to be used

In using these materials, it is important to assemble

Kindly read their names and their functions.

Downloaded by Simply Jessie ([email protected])

This is a gas range. It is a

This is a weighing scale. It is

Downloaded by Simply Jessie ([email protected])

These are measuring cups.

These are measuring spoons.

This is a cutting board. It is

Downloaded by Simply Jessie ([email protected])

These are basins. They are used

These are kitchen scissors. They are

These are food tongs. They are used

In preparing these materials for food

First, we have to calibrate the scale.

Downloaded by Simply Jessie ([email protected])

Correct! In order to do that, we have to

Second, we have to identify the materials

Third, we have to remember the steps in

After identifying the proper procedures in

Excellent! What else? I realized that it is important to

Correct! Let us all remember that we have

Let us think of the cooks and other employees

Downloaded by Simply Jessie ([email protected])

Let’s have a group activity. I will group you

I have here two activity cards. Read the

What else? Cooperate with your groupmates.

You only have 5 minutes to finish these