ISABELA STATE UNIVERSITY

ANGADANAN CAMPUS
BACHELOR OF TECHNICAL TEACHER EDUCATION
DETAILED LESSON PLAN
IN
FOOD PROCESSING
I. Objectives
At the end of the lesson the students are expected to:
a. Identify the ingredients in making coconut vinegar and the procedure,
b. Determine the health benefits of vinegar and fermented products,
c. Appreciate the importance of fermentation and food processing,
d. Prepare tools/utensils and ingredients in making coconut vinegar; and
e. Make a coconut vinegar following the procedure
II. Subject Matter
Topic: Fermentation
Subtopic: Coconut vinegar
Reference: www.google.com
Materials: Utensils/tools, Ingredients, Laptop, Power point Presentation
III. Procedure

Teachers activity Students activity

A. -
Preparation Good morning Sir
Good Morning Class -
May I request Ms. SHERYL to lead us a Pray… Pray… Amen
short prayer
Thank yousheryl

- -
I think that everyone is present, Very
Good
Before we proceed to our topic for
today, I will give some reminders:
-
If you want to say something just
unmute your mic or click the raise
hand button for you to recognize.
-
If you can’t hear clearly just use our
chat box
-
Is that clear class? -Yes Sir
B. Review
-
Last meeting we discussed Food Yes Sir
processing, right class? -
Okay, can you give me one method in
food processing ?
Yes lowella Sir
Very Good!
Canning sir

- Okay Class I have here a picture of a

process product and I want you to tell
me what is the primary raw material
being used, the one who will get the
correct answer will be given a reward.

- Is it clear Class? Yes Sir

Presenting a picture

Okay class what do you think is the

raw material being used to produce
this product, anyone?

Yes Laicel Sir

Very Good! How about this one Sugarcane Sir
Presenting a picture

Yes Cristhine
Sir
Absolutely! Okay last one Banana Sir

Presenting a picture

Sir
Yes sheryl Coconut Sir
Absolutely!

For your information class that

coconut vinegar is one product of (Student response)
fermentation process
D. DISCUSSION PROPER
- So base on our recent activity our
topic for today is all about how to
ferment a coconut vinegar

- Anyone from the group share their

ideas about fermentation?

- Yes angelo Sir

- Absolutely! The method of converting
carbohydrates to alcohol or organic
acids using microorganisms such as
yeasts or bacteria under anaerobic
conditions is known as fermentation in
food processing.
-
Fermentation in food processing is the
process of converting carbohydrates to
alcohol or organic acids using
microorganisms yeasts or bacteria
under anaerobic conditions

Can you give me some examples of

fermented products?

Yes Elizabeth - Sir

- Wine sir
That is right, Very Good!, Another
one?

Yes Sheryl Sir

Very Good! Kimchi Sir

And also like what I’ve said earlier,

coconut vinegar is an example of a
fermented product.
-
Okay class I have a question, where do
Sir
you think vinegar is usually used?
Ingredient in cooking sir and salad
-
Yes Julien
Okay Very Good, what else?
-
sir
Yes Imee
dressing sir
-
Very Good! Vinegar is use as preservatives sir
- -
Vinegar is used as a preservative as (Student Response)
well as an ingredient in baking, -
cooking, and salad dressings. Sir
- -
May I ask, who among you loves Me Sir
sauce with vinegar?
Me too Sir

What food do you usually eat that is Student response

dipped in it? - Sampaloc sir
- -
Wow! I would love to try that.
-
Okay I have a question . Do you think
that vinegar has its own health
benefit?
-
So here are some health benefits of
vinegar, first is the Antimicrobial
Activity. What does it mean by this
class?
-
Yes Peter
-
Yes, Very Good! Also vinegar is most
useful for cleaning vegetables before
preparation.
-
Many health benefits have been
associated with fermented foods
including reduced risk of
cardiovascular disease, high blood
pressure, diabetes, obesity and
inflammation.
-
So those are the health benefits of Crops and proven sir
Vinegar and other Fermented -
products. Mango sir
- -
But before we go on to the procedure, Student Response
may I ask who among you knows the -
ingredients in making coconut Sir
-
It kills Microbes
vinegar?
- Sir
Yes angelo -
- Coconut water Sir
VeryGood! What else? -
- Sir
Yes Licel -
- Yeast and sugar Sir
Very Good! How about the tools and -
equipment ? Sir
- -
Yes Tina Casserole and stove sir
- -
That is right, what else? Sir
- -
Yes Imee Dry cloth and container Sir
-
Correct, Very Good! All your answers
are correct.
-
So now I will present to you the list of
ingredients and Utensils in coconut
vinegar Making. Take note of this
class.
Materials/Ingredients:
-
4 cups coconut water
-
¾ cup sugar
-
¼ tsp yeast
Utensils:
-
Stainless casserole
-
Stove
-
Dry cheesecloth
-
stainless/wooden spoon
-
Wide mouth container
-
Plastic twine/rubber band
-
Did you follow class?
- Yes sir
Okay, what are the -
materials/ingredients in making Sir
coconut vinegar again? -
- 4 cups coconut water
Yes Thine -
¾ cup sugar
-
¼ tsp yeast

Very Good! How about the Utensils? Sir

- -
Yes Raven Stainless casserole
- -
That is right, Very Good! Stove
- -
So before we proceed to the procedure Dry cheesecloth
let us first define the operational term -
in coconut vinegar making. stainless/wooden spoon
- -
First is sterilization, do you have any Wide mouth container
idea about sterilization class? -
- Plastic twine/rubber band
Yes SheryL -
Absolutely! Sterilization is a process Sir
of making something free from -
bacteria or other living Sterilization is a process that removes,
microorganisms kills, or deactivates all forms of life
- and other biological agents
How about strain class? -
- Sir
Yes elizabeth -Strain is to drain of a liquid
- -
That is right! Strain causes liquid to
drain off by pouring to a perforated
device.
-
How about the dissolving class, do
you have any idea?
-
Yes Laicel Sir
- -
Very Good! Dissolving is the process Dissolving is to melt or liquefy sir
of combining one ingredient with
another to form a solution.
-
Next is pasteurization, how about this
one class?
-

Yes jenny- Sir

Precisely! Pasteurization is a process
in which packaged and non-packaged
foods are treated with mild heat,
usually to less than 100 °C, to
eliminate pathogens and extend shelf
life.
-
pasteurization is heat-treatment
process that destroys pathogenic
microorganisms in certain foods and
beverages

So those are the operational terms that

we must know before we make a
coconut vinegar, what are those again
class?
-
Yes Thine Sir
- -
Correct, Very Good! Sterilization, strain, dissolving and
- pasteurization
So now class I will present to you the
procedures in making coconut vinegar.

PROCEDURES:
1.
Strain freshly collected coconut water
using a cheesecloth.
2.
Dissolve ¾ cups sugar in 4 cups of
coconut water.
3.
Pasteurize by heating at 60-65 degree
Celsius for 15-20 minutes to kill the
microorganism.
4.
Transfer in sterilized glass jars, half
filled cool and add ¼ teaspoon dry
yeast.
5.
Cover the container with a clean
cheesecloth.
6.
Allows the sugar solution to ferment
for 2-3 weeks or until there are no
more bubbles of carbon dioxide
formed. This is alcoholic fermentation.
-

So that is now the procedure of

coconut vinegar making. Is it clear -
class? Yes Sir
- -
Is there any question class? None sir

E. APPLICATION
-
Okay class, last Meeting I informed
you in our group chat (GC) to bring
with you your PPE, and the
ingredients needed to make coconut
vinegar.
-
Each of you will make coconut
vinegar by following the proper

procedure that I will demonstrate. This

is individual hands-on activity. This
will serve as your practicum. (100
points).
-
-
Remember class, in making coconut
vinegar, we need to observe safety and
sanitations. Observe the cleanliness
and orderliness of the area during
cooking activity.
-
Did you understand class?
-
Before we start here are the rubrics for
your output you will be graded -
accordingly. Yes Sir

CRITERIA SCORE
Cleanliness and 30%
sanitation
- Applied
Safety
 and
sanitatio
n while
working

Palatability 40%
- The coconut
vinegar
is presentable and
delicious

Food Preparation 15%

-
Follow the
step-by step
procedure
correctly.

Workmanship- 15%
work
independently
with ease and
confidence at all
times.

TOTAL 100%
COMMENTS

-
The student follows the teachers
demonstration

F. GENERALIZATION
-
What is the importance of food
processing by fermentation?
- Sir
Yes MERISSA Processing makes food more edible,
- palatable and safe, and preserves it so
it can be eaten beyond the harvest
season.
That is right, Very Good! Will you -
give some health benefits of vinegar or
any fermented products, Anyone from
the class?
- Sir
Yes IMEE reduced risk of cardiovascular disease
-
Correct, Very Good! Another one? -
- Sir
Yes JULIEN -
- Antimicrobial sir
That is right, Very Good! -
-
Okay class, what is the importance of
learning how to make coconut
vinegar?
- Sir
Yes LOWELLA It can be a source of income or
- livelihood for the family
-
Very good and excellent participation Student give an applause
class! -
- None Sir
Give yourself an applause!
-
So do you have any questions or
clarification class?

G. EVALUATION-
Okay class I’ve uploaded a short quiz
in our Google classroom. Just visit our
room and answer the quiz. Understand Yes Sir
class?

H. ASSIGNMENT
-
Research at least 2 Fermented
products and put in a microsoft word
and upload it in our Google classroom.

I. Answer: We learned about the

REFLECTION importance of fermentation and the
- process of making coconut vinegar.
What have you learned about our -
lesson? Answer: We are able to make food
- edible, palatable and safe.
- -
So what if you learned the importance
of fermentation and the process of
making coconut vinegar?
- Now what if you already know the
process on how to make coconut
vinegar?
Answer: We are now able to make our
own vinegar and make it as an income.
And with those learnings we can
acquire it in real life situations.