LP Bangus Tapa

Department of Education
Region XII
Cotabato Division
Semi-Detailed Lesson Plan for Junior High School
I.Objectives: At the end of the lesson, with 80% proficiency level, the students’ are
expected to:
a. Identify the correct procedures and ingredients in preparing Brine

Solution for Bangus Tapa
b. Prepare Brine Solution for Bangus Tapa
c. Realize the importance of preserving food
II. Subject Matter:

Topic UC: Prepare food by salting, curing and smoking
LO 2: Prepare raw materials
2.5: Prepare fish/other marine products in accordance with approved
specifications and standard procedures
Reference: MELC, Google/internet
Materials: Visual aids, materials and ingredients in
preparing Brine solution for Bangus Tapa
III. Procedure:
A. Preliminary Activity
1. Prayer
2. Greetings
3. Energizer
4. Checking of attendance
5. Setting of classroom standard
6. Passing of assignment
7. Review
a) What are the things to remember to avoid food waste?

b) How can we prevent food contamination?
8. Motivation
Trivia
Bangus Festival is one of the Philippines tastiest celebrations, starting
from the third of April until the end of the month. The festival is held in
the beautiful city of Dagupan in the province of Pangasinan. The festival
is held in celebration of the city’s’ thriving aquaculture, specializing in
bangus or milkfish. The Philippines is the top commercial bangus
producers and bangus is the National fish of the Philippines.
9. Unlocking of Difficulties
Direction: Choose the correct terminologies inside the box that we will be using in
our lesson. Read the following definition to get the right word.
CURING BRINING BRINE SOLUTION MARINADE

DEBONE MISE EN PLACE
1. Is any various food preservation and flavoring processes of food, by the

addition of combination of salt, nitrates or sugar.
2. Is the process of treating food with the use of dissolved salt and water.
3. Combination of salt and water.
4. Sauce typically made of vinegar, spices, and herbs, in which meat or fish is
soaked before cooking it in order to flavor or soften it.
5. The pre-visualization and preparation of every action and component
needed to successfully execute a task.
6. Remove the bones of fish or poultry especially before cooking.
B. Development of the Lesson
a. Discussion/Lecture
Food processing is the transformation of agriculture products into food and it

includes many forms processing food.
Daing na Bangus refers to milkfish that is marinated in a mixture composed of

vinegar, crushed peppercorn, garlic and salt. Hot pepper such as cayenne
pepper powder can be added to make it spicy. It is usually marinated
overnight for best results, and then fried until crispy.
(The Teacher will discuss and demonstrate the procedure of preparing

bangus tapa.)
b. Activity Proper
Actual Demonstration:
The students will make their own Bangus tapa and follow correct procedure.
 See the attached job sheet for the evaluations of the finished
products.
c. Analysis
 Why do we need to clean and wash the fish properly?

 Is it important to check the fish freshness?
 Why do we need to follow the correct procedures?
d. Abstraction
 What do we need to remember before we start the laboratory?

 Is it important to wear PPE (Personal Protective Equipment)?
 Why mise en place is very important?
e. Application
 What are the steps in preparing Bangus tapa?

 Why do we need to preserve food?
 Is it important to know how to preserve food for our daily lives?
IV. Evaluation
Direction: Write TRUE if it is the procedure or ingredients of making Bangus Tapa and
FALSE if not.
Clean the Bangus under running water and remove the scales.
In a large flat dish or mixing bowl combine the vinegar, garlic, and
peppercorns for the brine solution.
In making bangus tapa, the ingredients are vinegar, salt and praque
powder.
Place the bangus tapa in the fridge, at least 4 hours, but preferably
overnight for curing.
V. Agreement
Bring the following:

1 can condense milk
1 can evaporated milk
1 APC (all-purpose cream)
1 ripe mango
1 container (500ml)
2 mixing bowl
1 hand mixer
Prepared by: DARLENE JERVERLIE B. ANDOYO

Applicant
Performance Job Sheet
NAME: DATE ACCOMPLISHED:

YEAR&SECTION:
Title: Preparing Brine Solution for Bangus Tapa

Prep time: 1-4 hours
Cook time: 10 minutes
Servings: 2
Materials:
 Measuring cup
 Measuring spoon
 Mixing bowl
 Wooden ladle
 Zip lock bag
Ingredients:
 1 medium sized milk fresh bangus, cleaned and split(scales removed)
 1 tsp salt
 1 cup vinegar
 6 cloves garlic, finely chopped
 1 tbsp peppercorns, crushed
Procedure:
 Clean the Bangus under running water (scales, fish viscera and bones removed).
 Make a brine solution (water, salt,and calamansi) and soak the fish for a minute
to remove the unnecessary smell. Drain the excess water and Set aside.
 In a large flat dish combine the vinegar, garlic, and peppercorns.
 Add the Bangus, flesh side down and spoon some of the vinegar over the top.
 Sealed in a zip lock bag for packaging.
 Place in the fridge, at least 4 hours, but preferably overnight for curing
Performance/Self-Assessment Points
Criteria:
1. Mastery of the procedures 25
2. Wear facemask and hairnet/chef uniform 20
3. Cleanliness and sanitation 25
4. General apperance of the product 15
5. Tools and equipment are stored properly 15
Total Points 100
Remarks: __________________________________________________

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Department of Education

a. Identify the correct procedures and ingredients in preparing Brine

II. Subject Matter:

a) What are the things to remember to avoid food waste?

CURING BRINING BRINE SOLUTION MARINADE

1. Is any various food preservation and flavoring processes of food, by the

B. Development of the Lesson

Food processing is the transformation of agriculture products into food and it

Daing na Bangus refers to milkfish that is marinated in a mixture composed of

(The Teacher will discuss and demonstrate the procedure of preparing

 Why do we need to clean and wash the fish properly?

 What do we need to remember before we start the laboratory?

 What are the steps in preparing Bangus tapa?

Bring the following:

Prepared by: DARLENE JERVERLIE B. ANDOYO

NAME: DATE ACCOMPLISHED:

Title: Preparing Brine Solution for Bangus Tapa

5. Tools and equipment are stored properly 15

Total Points 100

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