School MARCELINO M.
SANTOS NATIONAL HIGH SCHOOL Grade Level 8
WEEK Teacher JULIE ANN A. ABANTAO Learning Area TLE- Food (Fish)
Processing
1 Teaching Date and Time December 9-13, 2024 ( Monday to Friday)
Grade 8- Binangonan 7:45am - 8:30 am
Quarter THIRD
Grade 8- Canta 8:50Am - 9:15 am
Grade 8- San Mateo 1:15-pm - 2:00 pm
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
I. OBJECTIVES
A. Content
Standards
B. Performance
Standards
C. Learning LO1. Select tools, Prepare equipment, tools, Prepare Equipment and Check, sanitize and calibrate Check, sanitize and
Competencies/ equipment and utensils / materials and utensils tools for salting, curing Equipment for the above food calibrate Equipment for the
Objectives Objectives; Objectives; and smoking in processing methods in above food processing
1. Identify the names 1. Describe the specific accordance with accordance with methods in accordance with
manufacturer’s specifications. manufacturer’s
of tools, equipment, functions of equipment, manufacturer’s
OBJECTIVES; specifications.
and utensils used in tools, materials and specifications 1. Identify the procedures on OBJECTIVES;
food processing. utensils for food Objectives; checking, sanitizing, and 1. Follow the procedures on
2. Familiarize the uses processing. 1. Select the appropriate calibration of equipment for the checking, sanitizing, and
of tools, equipment, 2. Demonstrate tools, equipment, materials, above food processing methods calibration of equipment for
and utensils used in awareness of their and utensils for specific in accordance with manufacturer’s the above food processing
food processing. importance in food food processing tasks. specifications. methods in accordance with
3. Classify the safety and efficiency. 2. Understand the 2. Follow the procedures on manufacturer’s specifications.
following according importance of preparation checking, sanitizing, and
to its uses. in ensuring food safety and calibration of equipment for the 2. Demonstrate awareness of
efficiency. above food processing methods their importance in food safety
in accordance with manufacturer’s and efficiency.
specifications.
II. CONTENT TOOLS, EQUIPMENTS, Use Food Processing Tools, TOOLS AND EQUIPMENTS Check, sanitize and calibrate PERFORMANCE TASK
AND UTENSILS Equipment and Utensils FOR SALTING, CURING AND Equipment
SMOKING
A. References
1. Teacher’s Guide K to 12 Agri – Fishery Arts – K to 12 Agri – Fishery Arts – Food K to 12 Agri – Fishery Arts – K to 12 Agri – Fishery Arts – Food K to 12 Agri – Fishery Arts –
Page Food Processing (NC II) Processing (NC II) Curriculum Food Processing (NC II) Processing (NC II) Curriculum Food Processing (NC II)
Curriculum Guide May 2016 Guide May 2016 Curriculum Guide May 2016 Guide May 2016 Curriculum Guide May 2016
2. Learner’s Material FOOD (FISH) PROCESSING FOOD (FISH) PROCESSING 7 K FOOD (FISH) PROCESSING 7 FOOD (FISH) PROCESSING 7 K FOOD (FISH) PROCESSING
Page 7 K to 12 – Technology and to 12 – Technology and K to 12 – Technology and to 12 – Technology and 7 K to 12 – Technology and
Livelihood Education Livelihood Education Livelihood Education Livelihood Education Livelihood Education
pp. 1-54 pp. 1-54 pp. 1-54 pp. 1-54 pp. 1-54
3. Textbook Pages FOOD (FISH) PROCESSING FOOD (FISH) PROCESSING FOOD (FISH) PROCESSING FOOD (FISH) PROCESSING FOOD (FISH) PROCESSING
Learning Module Learning Module Learning Module Learning Module Learning Module
4. Additional
Materials from www.google.com, www.google.com, www.google.com, www.google.com, www.google.com,
Learning Resources www.pinterest.com www.pinterest.com www.pinterest.com www.pinterest.com www.pinterest.com
(LR) Portal
5. Other Learning -Power point (pictures or Power point, LAS Power point, LAS Power point, LAS Power point, LAS
Resources actual food processing tools,
equipment, and utensils).
-Worksheets
- Whiteboard / chalk board
A. Reviewing previous PRE-ACTIVITY Identify the different types of Describe image..
lesson or presenting 4 PICS 1 WORD smokes house What is the function and
the new lesson Show pictures of importance of it
(Review) 1. Drier Smokehouse
2. Mechanical Smokehouse
3. Stainless Steel Smokehouse
4. Barrel Type Cold Smokehouse
5. Electric Smokehouse
What is food processing . 6. Brick Smokehouse
B. Establishing Show a can sealer. RE-ARRANGE THE JUMBLED Arrange the jumbled words Show pictures of processed
purpose for the WORDS TO IDENTIFY THE Name the useful tool for food to identify the topics. food.
lesson (Motivation) EQUIPMENT OR TOOLS processing.
Let them name the processed
1. WONODE SINGALT ATV ANSWER; . Psychrometer food,
Answer ; WOODEN SALTING
VAT How will you ensure that the
method applied in the
processed food followed the
food safety
and ask the following
questions:
“What is this called?” 2. ENARTHE OTSP
“Can you guess how Answer;
it’s used in food EARTHEN POTS
processing?”
C. Presenting Lesson Proper - Discussion 1. Name the cutting implements, Group the following Let them evaluate their
examples/ instances -Presentation of equipment, AND SALTING EQUIPMENT, equipment, tools, materials Checking, Sanitizing and assignment.
of the new lesson tools and materials 2. Describe how is it being used in and utensils used for salting, Calibrating Equipment
(Activity) A. SMOKEHOUSES, Freezer the preparation of food curing and smoking. What is the name of the
and Refrigerator processing? Baklad A. Procedure in Cleaning processed food.
Show each image, let them Bistay Equipment What are the tools and
name the picture, ask how is it Food Thermometer 1. Wash all the equipment used.
being used, or its function in Hair Net equipment with soap.
food processing Knives 2. Rinse with clean
-How is it helpful in food Mouth Mask water.
processing. Oil Drum 3. Disinfect by soaking in
Scissors a sanitizer solution.
Weighing Scales 4. Remove from the
Wooden Shovel solution.
5. Allow to air dry.
A. Measuring Tools
B. Cutting Equipment
C. Salting Equipment
D. Smoking Equipment
E. PPE
D. Discussing new SHOW pictures of the Name and describe the functions ARRANGE; Based on the assignment that
concept and TOOLS AND UTENSILS of SMOKING EQUIPMENT and Name the appropriate for the B. Procedure in Sanitizing you’ve search, What are the
practicing new skill USED IN FOOD other tools and PPE. following task and explain Equipment DISCUSSION materials used in the
#1 (Analysis) PROCESSING why. --. Prepare all the equipment that processed food.
is needed to sanitize. Enumerate those.
a. MEASURING TOOLS
b. CUTTING IMPLEMENTS 1. You want to collect sun ----. Mix and dip the equipment in
Guide Question; dried fish. Ans. Bistay the mixture.
1. Describe each 2. You want scoop up the ---. Remove from the solution.
cooked fish from the boiling ---. Allow air to dry.
picture, brine.Ans; panandok ---. Pack and store in clean and
2. How these tools
dry cabinet.
used in preparing
---. Measure a certain amount of
food for processing?
chlorine and water.
E. Discussing new How are these tools, Identify what is being asked in Why do we need to select the How to calibrate Measuring 1. Explain how and
concept and equipment utilized in the each statement. Choose the best appropriate tool for a task? Devices ? materials are being used
practicing new skill preparation of food for answer.. 1. For Weighing Scale in the processing.
#2 (Abstraction) processing? 1. Is used to remove scales of fish 2. Food Thermometer 2. How do you evaluate the
2. Is used to measure sugar 3. Refractometer food safety and hygiene
concentration of sap and syrup for 4. Salinometer of the used tools and
food materials in the product
3. Defined as a smoking tray. Why do we need to
4. Used in maintaining freshness recalibrate these tools
of raw materials in a low or
ambient temperature.
5. A machine that seals the can lid
to the can body.
F. Developing Group activity; Group activity; Name the tools appropriate for ANSWER Learning Task 2 in
mastery (Leads to Name and classify the Describe the assigned tools or 1. SALTING worksheet: Arrange the following
Formative following, describe how is equipment, how is it utilized in the 2. CURING procedures by writing letter A as
Assessment) utilized in the preparation of preparation of food for 3. SMOKING First Step B as second step and
(Application) food for processing? processing? How is it helpful in so on. Write your answers on the
the food safety and hygienic line before each number.
G1- Drier Smokehouse, preparation of food? A. Cleaning the equipment
WEIGHING SCALES _______1. Allow to air dry.
G1- CUTTING IMPLEMENTS _______2. Rinse with clean
G2- Mechanical Smokehouse, water.
MEASURING SPOONS G2- SALTING EQUIPMENT
_______3. Remove from the
G3- SMOKING EQUIPMENT solution.
G3- Stainless Steel, FOOD _______4. Disinfect by soaking in
THERMOMETER- G4- OTHER USEFUL TOOLS a sanitizer solution.
_______5. Wash all the
G4- Barrel Type Cold G5- PPE
equipment with soap.
Smokehouse, REFRACTOMETER B. Sanitizing equipment
_______1. Allow air to dry.
G5- Electric Smokehouse, _______2. Measure a certain
SALINOMETER- amount of chlorine and water.
_______3. Mix and dip the
equipment in the mixture.
_______4. Pack and store in
clean and dry cabinet.
_______5. Prepare all the
equipment that is needed to
sanitize.
_______6.Remove from the solution.
G. Finding practical How those tools and materials How will you apply your learnings . Why are specifications for Why do we need to clean and
application of in food processing are being in the real-life scenario? food processing tool, sanitize tools and equipment in
concepts and skills used. equipment and utensils preparation of food processing?
in daily living necessary?
(Valuing)
H. Making What is the importance of Why are those implements and
generalization and selecting tools, equipment equipment’s are important?
abstraction about the and utensils are important in
lesson (Summary) food processing.
I. Evaluating Quick Quiz: MULTIPLE CHOICE QUIZ NO 1 QUICK QUIZ ESSAY QUIZ. Answer the CRITERIA FOR
Learning (Quiz) Show images or project 1. What device can be used to question, choose your answer CHECKING:
images of tools on the screen. measure the strength of brine ANSWER THE from the choices, explain it further, Content explain the usage
Students identify the name solution? QUESTION. of tools and equipment,
and function of each. A.Refractometer B. Thermometer What will help you determine the manufacturer’s method-
C.Weighing scale D. Salinometer kinds of tools, equipment and 20 pts.
Why do we need to select utensil you will assemble, sanitize, Neatness & Creativity- 5
2. Refractometer is used for what an appropriate tool for a inspect or check? pts.
function? specific task, a. the kind of product to be Time- 5
A. Measure the sugar content of What will you do, if tool and produced pts.
sap and syrup equipment is not available, b. the method of food processing TOTAL-
B.Measure the temperature of the How it will affect to the to be done 30 points
food/fish task. c. the raw materials to be
C.Wraps the food/fish for processed
processing d. the availability of tools,
D.Scales the fish for processing equipment and utensils
3. What equipment is used for
drying the fish prior to smoking?
A.Baklad B. Bakol
C. Bistay D. Dinarayan
4. Which of the following
is used to prevent bare hand
contact while preparing food.
A. Apron
B. Food Gloves
C. Hair Net
D. Mouth Mask
5. What is the importance of
knowing the parts of the
equipments, tools and utensils
and their functions?
A.To easily determine if a part is
missing
B.To be able to do simple repairs
on it
C.To be able to correctly
operate/manipulate the tool,
equipment or utensils
D.To appreciate the usefulness of
the devices
J. Additional PERFORMANCE TASK 1: Follow
activities for the instructions given.
application or
remediation 1. On a short bond paper,
(Assignment) write your name, section, date,
subject, subject teacher, and the
title “Performance Task 1 in TLE”.
2. Cut a picture of any
processed food (Ex. sardines,
ham, hotdog, tocino, dried fish,
smoked fish/tinapa, etc.). Paste it
on bond paper
Bring it tomorrow.
REMARKS:
Index of Mastery:
REFLECTION:
Prepared by: Checked by: Noted by:
JULIE ANN A. ABANTAO MA. CARLOTA A. TALAGON JED V. REYES DR. MA. CELINA F. CEZAR
TLE 8 Teacher II HT I/TLE-Department Chairman Master Teacher I Principal III
