EDUARDO M.

MORENO NATIONAL HIGH SCHOOL

BINONGA-AN, SAN AGUSTIN, ROMBLON

DETAILED LESSON PLAN IN

TLE

GRADE 10

Content Standard: The learner demonstrates understanding on how to preserve fish.

Performance Standard: The learners independently perform the basic methods of preserving
fish.

I. OBJECTIVES

At the end of 60-minute period, the student should be able to:

a) define what is salting in preserving fish

b) demonstrate how to preserve fish by kench salting; and
c) express ideas on the importance of preserving fish.

II. SUBJECT MATTER

TOPIC: Fish preservation (kench salting)

REFERENCE: Fish Processing Technology in The tropics.pp.98-101

MATERIALS: Laptop, Projector, Manila Paper, Marker and other materials

used in the lesson.

VALUE FOCUS: Cooperation, Self-Discipline

TEACHING STRATEGIES: Group activity and Actual Demonstration

III. PROCEDURES

A. Preparatory Activities

Teacher’s Activity Students’ Activity

1. Prayer
Everybody, please stand, ____________
kindly lead the prayer. (The student will the stand for a prayer)

Thank you!
2. Greetings
Good morning class!..
Magandang Buhay!.. Good morning sir! Magandang Buhay!

3. Checking of attendance
May I request the classroom secretary to please
stand and tell me who’s absent from the class
this morning. No one is absent from the class!

“So how’s your day? It was great sir!

Okay! That’s good to know!

4. Assignment
Okay! Last meeting I gave you an assignment,
Right? Yes sir!
Okay! Kindly pass your assignment to the
centre aisle, and pass it forward. I will be the
one who will check it.

Okay! Before we proceed to our new lesson,

let us have a short game called CABBAGE
ROLL regarding our past lesson. Class, are you
Yes, Sir!
ready/ Game naba kayo?

Okay! Listen carefully I will read the

instruction.
( Instructions of the game)
The following question are:
1. What are the external parts of fish?
Sir?
The external parts of a fish are: Nostril, Eye,
Spiny Rays, Lateral Line, Mouth, Gill Cover,
Pelvic Fin, Pectoral Fin and Caudal Fin.

The two types of dorsal fin are: spiny and soft-

2. What are the two types of dorsal fin? Rayed.

3. Where’s part of the fish the nares Nares position in the front of the eyes and
position? upper side of the head of the fish.

Caudal fin is located at the tail of the fish.

4. What can you say about caudal fin?
Operculum is a plate like shape that covers the
5. Give me an idea what is Operculum?
gills.
Did you enjoy the game class?
Yes, Sir!
Okay! I am happy you remembered what we
had discussed yesterday. Now are you ready
for the new lesson?
Yes, Sir!

B. Lesson Proper

1. Motivation

Before we proceed to our new lesson, let

us have an activity first. Class do you want a
game?
Yes, Sir?
Good! Listen carefully as I give the mechanics.
I will call a student to guess the word or phrase
in the box. You’ll just need to tell me the
letters of the word. Each word has something
to do with our topic today. Are you ready??
Yes, Sir!
Let’s proceed then……
(Students will perform the activity)
(Revealed word)
 Preservation
 Shelf life
 Brine Solution
 Extending
 Salting
 Method
  Kench Salting Fish Preservation

2. Presentation Yes, Sir

Did you enjoy the game?

Very nice! Now let’s discuss your answer.

What did you observed with the following
words? Sir?

Yes? Salting!

Very good! Another. Sir?

Yes? Methods of fish preservation!

1. Discussion

Very good. You are all doing great today! Our

lesson this morning is all about salting in
preserving a fish. But, before we proceed, who
has an idea what is fish preservation? Sir! Fish preservation is the method to prevent
Do you know what Fish Preservation is? the spoilage of the fish. Sir!

Excellent! Sir! To extend the shelf life of fish.

Some more idea?

Very good!
It is necessary to preserve fish if it is not
consumed or disposed immediately because it
is a perishable food.
Yes, Sir!
Is it important to preserve fish?
Why is it important? Sir! To maintain the quality of fish for longer
period of time.

Very good! Fish preservation is the method of

extending the shelf life of fish and other fishery
product by applying the principles of
chemistry, engineering and other branches of
science in order to improve the quality of the
product!

What is the common preservation of fish that Sir! Bagoong!

your parents do at home?

Nice! I like that! What is Bagoong in English? Fish paste Sir!

Excellent!!
Another? Shrimp paste!

Very good! Okay, what do you call that kind of

fish preservation? Salting Sir!

That’s correct!
Ok, what is the important ingredient used in Sir!
preserving fish? Salt Sir!
Yes? _____________
That’s correct!
In your own idea what is salting? Sir! A preservation of food using salt.

Good thinking!
 Do you know that salting is one of the earliest
techniques for preserving fish? No, Sir!

How does salting done? Sir! Salting is done by lowering the moisture
content of the fish to the point where the
bacterial and enzymatic activities are retarded
by the used of salt.

Very good!

The method is called salting when salt is the

only of means preservation. Salting is usually
applied in combination with other methods of
preservation such as drying, smoking,
fermenting, canning and marinating. Is that Yes sir!
clear?

Today I will discuss and demonstrate the steps

on how to preserve fish by means of “kench
salting”.

In the Philippines, the term kench salting or Sir! A process by which mackerel, sardines, or
Binoro denotes what? other small fish are brined, drained for several
hours, and then packed in a dry salt.

Sir! The product usually has a light brown

colour or a characteristic salty taste and fishery
What are its characteristics? odour.

In kench salting for preserving fish we need to

know the materials and equipment that we will
use and also the procedures. Sir! Galungong or other small fishes
What do you think are the materials and tools Salt and water sir!
that we use in kench salting?
Measuring cup and basin sir!
What else?
Cutting board and knife sir!
Another?

Okay! Some more?

The procedures in making kench salting are:

1. Remove internal organs of fish and wash

thoroughly. Soak in 10% in brine, 1 part salt to
9 parts water, for 30 minutes to leach out the
blood.

2. Half dry the fish for 1-2 hours.

3. Pack the drained fish in a wooden (lined

with plastic sheet) or plastic box. Place layer of
salt on the bottom of the box pack fish in
layers. The proportion of salt to the fish may
vary between 1 to 5 and 1 to 8 by weight put
enough salt on the top to make up for that
which dissolves and runs out as brine.
Container with drains must be used to easily
drain the brined formed. And last;
4. Store salted fish at room temperature.
That’s how kench salting is done. Yes sir!
Is that clear?
None, Sir!
Are there any question?
Clarification? If there is none, let us go back to
what we have discussed a while ago.
4. Generalization
What is fish preservation? Sir! It is the method to prevent the spoilage of
fish.
Very Good!
How about salting. Do you know what salting
Yes, Sir! It is the earliest techniques for
is?
preserving fish.
Excellent!
Sir! It is important to preserved fish because it
Why is it important to preserve fish?
serves as alternative to fresh fish especially
when there is scarcity of supply.

Very good! Another. Sir! For future use.

That’s true! What else? To prevent fish spoilage and lengthen shelf
life.
Very well said!

5. Application

Directions: I will group you into two; Each group will be given 5 pcs of fish. All you have to do
is to demonstrate on how to make Kench Salting. Then choose a leader, a leader will be the one
to present your work. I will give you again 2 cards each group, just raise the SAD FISH if you
need assistance from me and if your group is doing great/good, just raise the HAPPY FISH. Do
you have any questions? Each group will be rated based on your performance by using the
rubrics from the powerpoint. Do you understand? You have 10 minutes to do the activity. Once I
raise my wonderful clock it means that your time is already done. YOUR TIME STARTS NOW!

SCORING RUBRICS

CRITERIA 5 4 3 2 1
Excellent Very Good Fair Need
Good Improvement
Accuracy in following the
steps in Kench Salting
Neatness
Proper handling of tools
Time management
Total

RATING SCALE

Points Earned Numerical Descriptive

18-20 96-100 Excellent
15-17 91-95 Very Good
11-14 86-90 Good
6-10 81-85 Fair
 1-5 75-80 Needs Improvement

IV. Evaluation

Directions: Read and analyse each statement carefully. Write the letter that corresponds to
your answer on 1/4 sheet of paper.

1. It is the method of extending shelf life of fish and other fishery product.
A. Distillation
B. Decoration
C. Food Packaging
D. Fish Preservation
2. Which of the following is the earliest technique for preserving fish by means of lowering
the moisture content of the fish to the point where bacterial and enzymatic activities
retarded?
A. Salting
B. Drying
C. Canning
D. Freezing
3. Anna is salting the fish she bought from the market. She brined, drained for several hours
and then packed the fish in dry salt. What process of preserving fish does she apply?
A. Fish Paste
B. Wet salting
C. Shrimp Paste
D. Kench Salting
4. What is the usual color of the finished product of kench salting?
A. Gray
B. Red Color
C. Light Brown Color
D. Light Orange Color
5. The usual taste of the finished product of kench salting.
A. Spicy
B. Salty Taste
C. Sour Taste
D. Sweet Taste

Key to Correction:

1. D
2. A
3. D
4. C
5. B
V. Assignment

Define the following terms and study the other methods in preserving fish. Write it on your
assignment notebook.

 Drying
 Smoking
 Curing
 Fermenting freezing
 Canning
 Pickling
Ref. (Fish Processing Technology in the tropics. Pp.102-111)

Prepared by:

JEREMEI M.GASPAR
Pre-Service Teacher

Checked by:

FLORDELONA M. CAYA
Cooperating teacher

Approved by:

ROGELIO B. CANDIDO JR.

Officer In-Charge
Educational Program Supervisor