School: Bocboc East National High School Grade Level: TVL 12-TVL

GRADES 1 to 12 Teacher: JONALYN J. MOISES Learning Area: Food (Fish) Processing NCII
DAILY LESSON LOG October 3-6, 2022
Teaching Dates 9:45-10:45
and Time: 10:45-11:45 AM Quarter: First

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES A. Explain the procedure in preparing equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications.
B. perform checking, sanitizing and calibrating equipment for food processing methods in accordance with manufacturer’s specification
C. demonstrate the importance of following the procedures in preparing tools, equipment, materials in processing foods.
A. Content Standard The learner demonstrates understanding on processing food by salting, curing and smoking
B. Performance Standard The learner demonstrates independently the procedures of processing food by salting, curing and smoking

L01.Prepare equipment, tools, materials and utensils

1.1. Prepare equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications
C. Learning Competencies / Objectives 1.2Check, sanitize and calibrate Equipment for the above food processing methods in accordance with manufacturer’s specifications

TLE_AFFP9-12SL-Ia-e1

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Reviewing previous lesson or presenting
the new lesson
 Kitchen utensils and equipment for food curing, salting and smoking
Food processing methods-curing, salting and smoking
Checking and calibrating apparatus and equipment for the food curing, salting and smoking
 Cleaning and sanitizing of tools, materials, kitchen utensils and equipment for food curing, salting and smoking
Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION FOOD (FISH) PROCESSING (Specialization)
Grade 12
CBLM: Process Food by Salting, Curing and smoking
POWER POINT Actual tools, equipment, materials and utensils Food Processing Curriculum Guide (CG
Review on Identifying Review on Identifying Tools, review on Identifying Tools, Review on Identifying Tools,
Tools, Equipment, Materials Equipment, Materials and Equipment, Materials and Equipment, Materials and
and Utensil Review on the Utensil Review on the First Utensil Review on the First Utensil Review on the First
First Batch Demonstrator: Batch Demonstrator: On how Batch Demonstrator: On how Batch Demonstrator: On how to
On how to prepare tools in to prepare tools in process to prepare tools in process prepare tools in process food by

Establishing a purpose for the lesson.
Presenting examples/ instances of the new
lesson
process food by salting,
curing and smoking Review
on the 2nd Batch
Demonstrator: On how to
prepare equipment in
process, food by
salting ,curing and smoking.
(continuation)Review on the
2nd Batch Demonstrator:
On how to prepare
equipment in process, food
by salting, curing and
smoking.
(continuation)Review on the
3rd Batch Demonstrator: On
how to prepare materials in
process, food by salting,
curing and
Smoking .(continuation)
(15 minutes)
Motivation:
Teacher asks:
What kinds of salt do you
know?
What are the market
forms of fish ? how about
in meat?
Give at least five (5)
products in salting?
(20 minutes)
Let the learner’s presents
their examples about
salted products.
. Fish
food by salting, curing and
smoking Review on the 2nd
Batch Demonstrator: On how
To prepare equipment in
process, food by salting,
curing and smoking.
(continuation)Review on the
2nd Batch Demonstrator: On
how to prepare equipment in
process, food by salting,
curing and smoking.
(continuation)Review on the
3rd Batch Demonstrator: On
how to prepare materials in
process ,food by salting,
curing and smoking.
(continuation)
(no class due to special
celebration of WTD)
Motivation:
Teacher asks:
Teacher asks if the
students/learners bring
their assignment:
( 30 minutes)
Teacher Present the lesson
and discuss about :
10.1. Salted eggs
food by salting, curing and
smoking Review on the 2nd)
To prepare equipment in
process, food by salting,
curing and smoking.
(continuation)Review on
the 2nd Batch
Demonstrator: On how to
prepare equipment in
process, food by salting,
curing and smoking.
(continuation)Review on
the 3rd Batch
Demonstrator: On how to
prepare materials in
process ,food by salting,
curing and smoking.
(continuation)
Motivation:
Teacher asks:
Teacher asks if the
students/learners bring
their assignment
(( 30 minutes)
Teacher Present the lesson
and discuss about :
10.1. Salted eggs
Fish
salting, curing and smoking
Review on the 2nd Batch
Demonstrator: On how
Demonstrator: On how to
prepare equipment in
process, food by salting,
curing and smoking.
(continuation)Review on the
3rd Batch Demonstrator: On
how to prepare materials in
process ,food by salting,
curing and smoking.
(15 minutes)
Motivation:
Teacher asks:
What kinds of fishes do you
know that are usually for
smoking process??
20 minutes)
Let the learner’s presents
their examples about smoke
products
Discussing new concepts and practicing
new skills #1 (30 minutes)
Discuss about:
1.salting of products
10.1. Packed products
(Power Point Presentation
Discussing new concepts and practicing (30 minutes)
new skills #2 Let the learners draw the
different market forms of
fish and meat.
Developing mastery
(Lead to Formative Assessment 3)
Finding practical applications of concepts Entrepreneurial activity
and skills in daily living Standard fish /meat
Cutting skills
Making generalizations and abstractions
about the lesson
Evaluating Learning
(20 minutes)
Quiz/GMP market
forms ,salt
Additional activities for application or
remediation (5minutes)
Agreement:
Bring any of the
following:
Eggs, bangus , tamban
V. REMARKS
As I observed, students were able to work at their own pace, this sense of ownership resulted in increased motivation levels, engagement, excitement, and
VI. REFLECTION purpose especially in performing task , students are actively involved so they learn more.
A. No. of learners who earned 80% in
evaluation
B. No. of learners who require additional
activities for remediation who scored below
Actual demonstration
Returned Demonstration
Students will do the
tasks/activity
((30 minutes)
Let the students make their
own Product for chicken
Salted Egg.
5minutes)
Agreement:
What is Solar salting and
Natural salting.
Procedures in salting
chicken eggs
(30 minutes)
 Discuss about:
1.smoking
 10.1. smoked
Actual demonstration
Packed products
 (Power Point
Presentation
Returned Demonstration
Smoke drum familiarization
Students will do the Electric smoke equipment
tasks/activity
A smoking activity may be a
natural extension to an
additional income, business
sidelines.
30 minutes) (20 minutes)
Snake Quiz (with timer to be
Let the students make a thrill.
their own Product for
chicken
Salted Egg
(5minutes)
5minutes) Agreement:
Agreement: Functions of salting and
What is Solar salting and smoking.
Natural salting. Effects of smoking on food
Procedures in salting
chicken eggs
80%
C. Did the remedial lessons work? No. of
learners who have caught up with lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did
I use/ discover when I wish to share with other
teachers?

Prepared by:

JONALYN J. MOISES, LPT

Subject Teacher
Checked by:

ELIZABETH B. SANTONIA, MED

SHS-Focal
Approved:

EUGENE A. EUSTAQUIO, PHD

Head Teacher III
Noted:

GRACE V. MABITAZAN, EDD

Principal IV