Republic of the Philippines

Region 1
San Carlos City Division
SPEAKER EUGENIO PEREZ NATIONAL AGRICULTURAL
SCHOOL
San Carlos City, Pangasinan

Lesson Plan
In
Technology and Livelihood Education
FOOD (FISH) PROCESSING

Topic: Types of Raw Materials and Fishery

Products and its Properties

Prepared by:

RALPH LOUIS Q. ROSARIO

(Student-Teacher)

Checked by:

MERCEDES C. RESULTAN
(Cooperating Teacher)
I. Objectives:
At the end of the lesson, the learners should be able to:
 identify the different types of raw materials and fishery products;
 analyze the different properties of raw materials and fishery products; and
 value the importance of knowing the right properties through inspecting when
marketing.

II. Subject Matter:

A. Topic: Types of Raw Materials and Fishery Products and its Properties
B. Reference: Module 4: Inspect and Sort Raw Materials and Products (IS)
C. Materials: Laptop, LED T.V.
D. Values Integration: Appreciation and Rationality

III. Lesson Proper:

A. Preliminary Activities
a. Opening Prayer
b. Greetings
c. Checking of Attendance
d. Review

B. Motivation
(Video Presentation)
Value added products from fish processing. Agribusiness How It Works. DA
BFAR value added products from fish for fisher folks.
Guided Questions:
 What did you observe in the video?
 Is the quality of the finished products are acceptable to the consumers? Why?

C. Presentation of the Lesson

Unlocking of terms:
 Raw
 Quality
  Selection

D. Discussion
 Properties of Raw Materials

a. Geometrical Properties

b. Functional Properties

 Specification of Raw Materials

E. Generalization
 How important to consider the quality of processed products?
 What are the properties of raw materials and how important it is?
 Is it important to have proper knowledge in specifying the raw materials?

F. Application
(Role Play)
The class will be divided into 5 groups. Each group will perform a scenario/situation
in wise buying of raw materials in the market.
The winning group will savor the price.

IV. Evaluation:
Identify what is being asked.
1. It is a rather subjective property which is difficult to quantify.
2. Are vital components of the visual quality of fresh foods, and play a major role in
consumer choice.
3. It is a wide-ranging concept and is determined by many factors.
4-5. What are the two properties of raw materials?
6-10. Give at least five(5) specifications of raw materias
V. Assignment:
Collect clippings or labels of some fishery products. Paste it on short bond paper.