School: Coron School of Fisheries Grade Level: 11

DAILY LESSON LOG Teacher: Michelle V. Acala Learning Area: Food Processing
Teaching Date: Quarter: 1st Quarter

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards The learner demonstrates understanding on processing food by salting, curing and smoking
B. Performance Standards The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
C. Learning Competencies LO 1. Prepare equipment, tools, materials and utensils (TLE_AFFP11SL-Ia-c-1)
1.1 Prepare equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications
D. Learning Objectives  Identify different types of equipment, tools, materials and utensils for the process
 Differentiate food processing methods
 Perform proper checking and calibrating of equipment for the process of salting, curing and smoking
II. CONTENT  Preparing tools, materials, kitchen and equipment for food curing, salting and smoking.
(Subject Matter)  Food processing methods-curing, salting and smoking
 Checking and calibrating apparatus and equipment for the food curing, salting and smoking
III. LEARNING RESOURCES
A. References Food Processing CBLM,
B. Other Learning PowerPoint Presentation, Video Clip
Resources
IV. PROCEDURES
A. Review Previous Lesson Ask the students to recall the Recap the previous lesson VACANT Ask some students who
previous lesson about the and ask if there are any are willing to present the
different types of equipment question class their take home task
and tools needed for salting, about proper cleaning and
curing and smoking sanitizing (at least 4
students)
B. Presenting purpose for Showing different picture of Inform student that this lesson
the Lesson equipment and tools needed for will help them know what are Introduce the topic about Introduce the topic about
(Motivation, Show pics, salting, curing and smoking the different methods for checking apparatus and calibrating apparatus and
video, PPT) curing, salting and smoking equipment for the process equipment for the process

C. Discussing New Concepts Discuss the following: Define the following: Discuss the following:
and Practicing New Skills  Definition of tools, materials  Salting  Procedure in  Calibrating
(Pre-Discussion Activity) and equipment  Curing cleaning Measuring
 Cutting tools
 Smoking equipment devices
 Cutting equipment
  Types of Cutting/Chopping  Methods of salting  Procedure in  Steps on
Board  Types of smoking sanitizing Calibrating
 Measuring Tools equipment  Proper ways of
 Weighing Tools
calibrating
 Salting equipment
 Smoking equipment
 Equipment (Smoke house,
Grinder)
D. Developing Mastery Conduct an interactive game wherein Divide the class on three (3) Let the students look around Show video clip on proper
(Leads to Formative students will be going to identify it is groups and assign them the four corner of the room calibrating of equipment
Assessment) a tools, materials or equipment specific process let them and choose what tools need
(Activity after the lesson) needed for salting, curing and present in class what they have to be clean and sanitize.
smoking learned from the discussion.
E. Finding Practical Discuss on the importance of Let the students give a sample Student will work at pair and
Applications of Concepts knowing the different tools, materials food product/s that undergo let them demonstrate the
and Skills in Daily Living and equipment use for the process the process of salting, curing proper procedure of cleaning Students will work by pair
(application) and smoking and sanitizing equipment and demonstrate proper
based on what tools and calibrating of equipment
equipment they chose available at laboratory
F. Making Generalizations Students will share their insights and Students will share their Ask students on how they can room.
and Abstractions About learning about the topic. insights and learning about the apply the lesson in real life
the Lessons topic. situation
G. Evaluating Learning Conduct a quiz to evaluate students Conduct a quiz to evaluate Evaluate the performance of Evaluate the performance
(Assessment/Test) learning students learning students using a of students using a
criteria/rubric criteria/rubric
H. Additional Activities for Ask student to if they know how to use Have the student list the Instruct the students make a
Application or a specific tool or materials available food product in their video on themselves applying
Remediation home that undergo the process the proper procedure of
(assignment/homework) of salting, curing and smoking cleaning and sanitizing
within their home
V. REFLECTION
A. No. of learners who
earned 80% on the
formative assessment
B. No. of learners who
require additional activities
for remediation
C. Did the remedial lessons
work? No. of learners who
have caught up with the
 lesson
D. No. of learners who
continue to require
E. Which of my teaching
strategies worked well?
Why did this 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: Checked by: Approved by:

MICHELLE V. ACALA PORFERIO A. GIRAY JR. ROSEMARIBELLE V. ABLAZA EdD.

Teacher II-SHS Department MT-1 SHS-Department Officer In-Charge, VSAO