Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences
Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences
Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences
FRIDAY
I. OBJECTIVES Cure mixture at room temperature or refrigerated temperature at appropriate number
of days.
A. Content Standard The learner demonstrates understanding on processing food by salting, curing and
smoking.
B. Performance Standard The learner demonstrates independently the procedures of processing food by
salting, curing and smoking.
C. Learning competences Cure the materials.
E. Discussing new concepts and Importance of submerging the fish in the curing solution while curing.
practicing new skills # 2
F. Developing mastery Perform Activity 1
(leads to Formative Assessment Multiple Choice: Directions: Choose the correct answer from the options given. Write only the
3) letter of your choice in your test booklet.
1. While curing the fish with brine, why do you need to cover the
curing container?
a. to shorten curing time
b. to prevent contamination with germs and microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration
2. Why is it important to keep the fish being cured at room temperature or at a low
temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish being cured
c. both a and b
d. to harden the fish while curing
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3. Fish being cured with the curing solution like brine must be thoroughly submerged into the
brine __________.
a. to keep the flies from coming in contact with the fish
b. in order for the fish to be thoroughly cured with the curing
solution
c. to prevent contamination of fish while curing
d. to thoroughly preserve the fish
4. What happens if the fish being cured are kept in a place with a poor ventilation or quite
hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to microbial action
c. microbial activity increases resulting to spoilage
d. both a and b
5. To keep the fish submerged in the curing solution, which of the following will you do?
a. cover with a ‗ panakip‘
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers
G. Finding practical application of Fish curing is the most practical way of processing fish commonly used by most Filipinos at
concepts and skills in daily living home as it is simple, easy, and economical.
H. Making generalizations and The salt used in curing the fish to be salted, dried or smoked preserves the fish by lowering
abstractions about the lesson the moisture content through the process of osmosis, whereby the moisture in the body of
fish is removed.
I. Evaluating learning Practical demonstration with oral interview.
Demonstrate this task:
Dry storage method of storing fish while curing
Cold storage method of storing fish while curing
VI. REFLECTION
Prepared by:
Checked by:
________________________
Date:: ________________________
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Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.
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Republic of the Philippines
Division of Misamis Oriental
District of Magsaysay
KIBUNGSOD NATIONAL HIGH SCHOOL
Kibungsod, Magsaysay, Misamis Oriental
Prepared by:
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