Name: Elsa S.

Semine Track/Section: TVL Food Processing

Subject: Food Processing NC II Code:
Date: October 13, 2018 Time: _____am - _____ am
Saturday Duration: 3 hours
I. Objectives At the end of the demonstration the participants will be able to:
1. process food by curing
LO:4 Cure the materials
LO:5 Finish the cured materials
2. produce the finish product
3. assess the performance task

II. Subject
Matter Curing Materials and Finish Cured Materials ( Longganisa/Tocino Making)
a. Learning Resources
III. Curriculum Guide and Training Regulations
Preliminarie and Internet (Google & Youtube)
s Raw Materials/Ingredients: Lean/fat meat, Salt, Curing Salt, Phosphate, Water, Ascorbic
Acid, Refined Sugar, Ground Black Pepper, Pineapple juice
Values Integration: Diligence, Innovation, Industry and Cooperation
b. Opening Prayer
 The participants will recite the Universal Prayer “Our Father”
c. Checking of attendance
d. Review
 Teacher assist on the recap of the previous lesson learned from last meeting
e. Motivation
Asking question
IV. a. Activity
Procedure  Divide the participants into 4 groups
Let them watch a video on how to process food.
b. Analysis
 What did you observe in that video?
(Processing food)
 What is the importance of Food/Meat Processing?
(Adding variety to the diet. Saving time by reducing preparation, time and energy, as
the food has already been partially processed.)
 Did you experience making the longganisa and tocino?
 Did you know how to preserve raw materials in food like fish or meat?
( Yes/No)
 Would you like to know how to preserve meat by curing?
(Yes/No)

c. Abstraction
 Discussion
 Curing
 Importance of Food Preservation
 Raw Materials/Ingredients Longganisa and Tocino
 Procedure in Longganisa and Tocino Making

d. Application
 Group the participants into 4 groups. Let each group perform Longanisa and tocino
 following the procedure.

e. Evaluation:
Oral-Questioning
f. Assignment/Agreement
 . Improve your product at home by continuous practice.

V. Remarks

VI.
Reflection

Prepared by:

ELSA S. SEMINE
Food Processing Teacher DNHS