Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences

GRADE 1 to School Kibungsod National High School Grade Level G-12
12 Teacher Learning AFA- Fish Processing

DAILY Area
LESSON LOG Teaching Dates June 29, 2018 Quarter First Sem
and Time
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.
II. CONTENT PROCESS FOOD BY SALTING, CURING AND SMOKING
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages 58-72
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource Power Point Presentation, Videos, Images
IV. PROCEDURES
A. Reviewing previous lesson or Review:
presenting the new lesson What are the ways in curing the fish?
What is the principle of salting?
How is the fish being preserved through smoking?
B. Establishing a purpose for the Submerging the fish in the curing solution will facilitate a thorough exposure of the fish
lesson muscles to the curing solution, thereby hastening the removal of moisture from the fish and
penetration of salt into the cells of the fish, thus, preservation of the fish happens.
C. Presenting examples/Instances of Present different types of cured products suited for different temperature.
the new lesson (PowerPoint presentation)
D. Discussing new concepts and Discussion on the following topics:
practicing new skills # 1 a. Methods of storing fish while curing
b. Dry storage medium for cured smoked fish
c. Temperatures ideal for storing fish while curing
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
1
Jski.dv
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
J. Additional activities for application Test for Valuing:

or remediation Explain briefly why it is important to observe accuracy in selecting correct temperature in
storing cured fish?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%

in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these 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:
________________________
Date:: ________________________
2
Jski.dv
Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.
3
Jski.dv
Republic of the Philippines
Division of Misamis Oriental
District of Magsaysay
KIBUNGSOD NATIONAL HIGH SCHOOL
Kibungsod, Magsaysay, Misamis Oriental
DAILY LESSON LOG

AFA - FOOD PROCESSING
Prepared by:
MARY GRACE A. PAÑO

TEACHER I
4
Jski.dv
5
Jski.dv

Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences

Uploaded by

Copyright:

Available Formats

Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences

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

Daily Lesson Log: I. Objectives A. Content Standard B. Performance Standard C. Learning Competences

Uploaded by

Copyright:

Available Formats

GRADE 1 to School Kibungsod National High School Grade Level G-12

12 Teacher Learning AFA- Fish Processing

II. CONTENT PROCESS FOOD BY SALTING, CURING AND SMOKING

III. LEARNING RESOURCES

J. Additional activities for application Test for Valuing:

A. No. of learners who earned 80%

DAILY LESSON LOG

MARY GRACE A. PAÑO

You might also like