er 12, PROCESSING: Advance research 2024 By the end of SALTING AND on what other the lesson, CURING: Showing video on HOW TO MAKE SKINLESS LONGGANISA method or recipe students SKINLESS https://www.youtube.com/watch?v=gtzfY9sQ6hA that similar to should be able LONGGANISA longganisa. to: Unlocking of Difficulties 1.Define 1. Have anyone of you tried longganisa? skinless 2. What do you think is longganisa made of? longganisa and 3. Do you think you can make this skinless longganisa at home? understand its origin. 2.Identify the ingredients and Motivation: equipment used in making Giving the learners an envelope with puzzled picture to assemble, skinless and explain what the pictures all about and where can it be use? longganisa. 3.Describe the Materials steps in making skinless longganisa. • Ground pork (or other preferred meat) 4.Demonstrate • Seasonings (garlic, soy sauce, salt, sugar, black the process of pepper) preparing • Meat binder (optional) skinless • Wax paper for wrapping longganisa. • Mixing bowls, measuring cups, spoons, and gloves • Visual aids or video demonstration of skinless longganisa preparation
Procedure
1. Activity
• Begin with a quick discussion on popular Filipino
foods and where students have encountered longganisa. • Show a picture or sample of skinless longganisa and ask students how it might differ from traditional longganisa with casings. • If possible, show a short video of the skinless longganisa-making process to capture their interest.
2. Analysis
• Discuss with students:
• What is skinless longganisa? How does it differ from other types of longganisa? • What are the common ingredients used and why? • Why are some longganisa made skinless? • List the ingredients and necessary equipment on the board, explaining the function of each.
3. Abstraction
• Guide students in outlining the steps for making
skinless longganisa: 1. Preparation of Ingredients: Measuring out and preparing spices, garlic, and seasonings. 2. Mixing: Combining ground meat with seasonings to enhance flavor. 3. Shaping: Forming the mixture into sausage-like shapes without casing, using wax paper to hold form. 4. Storing: Freezing or refrigerating the formed longganisa to set before cooking. • Discuss food safety precautions, including the importance of clean handling and storage.
4. Application
• Divide students into small groups, giving each group
ingredients to try making skinless longganisa. • Guide them through the process, from mixing ingredients to shaping the sausages. • Have each group wrap their finished products and store them for setting. If possible, allow a cooking demonstration at the end to taste the final product.
Assessment
• Short Quiz: Define skinless longganisa and list the
key steps in its preparation. • Group Activity: Create a step-by-step infographic or illustrated guide for making skinless longganisa. • Reflection: Ask students to write about why they think skinless longganisa is a popular dish and where it could be used in meals.
Assignment
• Research and compare skinless longganisa with other
regional longganisa varieties in the Philippines. Write a short report on the differences in ingredients and flavors.
This lesson plan incorporates both theoretical and practical
approaches to help students understand and appreciate the preparation of skinless longganisa. Sent 21h ago Write to.
Remarks: Nov. 12 I. Objectives various Performance Standard: preservation, curing method Assignment/ 22, preservation Agreement: 2024 At the end of and Motivation: the lesson, preparation Let the students solve the puzzle picture. longganisa IV. Assessment students methods should be able similar to Q&A: Ask students to: longganisa, to explain the 1.Identify such as steps and methods various curing, involved in making preservation smoking, and Unlocking of Difficulties different types of and drying. 1. What have you observed from the picture flashed on screen? sausages. preparation Demonstrate 2. Have you eaten a fish like this? Group Work: Have methods basic skills in 3. What do you think is this kind of fish? students work in similar to preparing a groups to outline longganisa, simple the steps in such as curing, sausage. creating their own smoking, and II. Materials unique sausage drying. flavor. 2.Differentiate Written Reflection: between Students write a different types • Ingredients for a simple sausage-making demonstration (e.g., brief summary of sausages ground meat, spices, casing) comparing the and cured methods learned in meats. class. • Visual aids or slides with images of various types of sausages and 3. preserved meats Understand the steps in making • Samples of different sausages, if possible (e.g., chorizo, salami, longganisa and kielbasa) similar products. 4. • Cooking and preservation equipment (grinder, casings, smoker, etc.) Demonstrate basic skills in III. Procedure preparing a simple A. Activity sausage. 1. Engagement Activity: Show images or samples of various sausages and preserved meats, including longganisa, and ask students to identify any they recognize.
2. Ask students what they know about making sausages or
preserving meat.
B. Analysis
1. Discuss Methods: Explain different preservation methods:
• Curing: The use of salt, nitrates, or sugar to preserve meat.
• Smoking: The process of exposing meat to smoke for flavor and
preservation.
• Drying: The method of dehydrating meat to prevent spoilage.
2. Explore Types of Sausages: Discuss different types of sausages
around the world and their unique flavors and ingredients.
C. Abstraction
1. Similarities to Longganisa: Highlight how these preservation
methods are applied to longganisa and similar products.
2. Process Outline: Provide a step-by-step outline on how to prepare
and preserve sausages.
D. Application
1. Demonstration: Conduct a demonstration on making a simple
sausage or seasoning meat for curing.
2. Student Activity: Allow students to participate by mixing
ingredients or filling casings.
DAY 3 Input grades to ECR
DAY 4 Drafting, and finalizing the lesson plan for next week meeting. Finalizing the PowerPoint and other im’s for the lesson.
DAY 5 Checking of activity notebook and assignments. Recording of grades
Prepared by: Checked by: Noted by:
CARRENGIL L. DATU LORETA A. GREGORIO EVELYN I. CIELO ED.D
