School CABOLUTAN NATIONAL HIGH Grade Level GRADE 8

SCHOOL
DETAILED Teacher LINNETH M. MANIPOL Learning area TEACHNOLOGY AND LIVELIHOOD EDUCATION
LESSON PLAN
Teaching April 25, 2022
Date & Time

I. OBJECTIVES
A. Learning Objectives At the end of the lesson, the learners are expected to:
1. Identify the market forms of fish
2. Describe the marker forms of fish
3. Value the importance of knowing the market forms of fish
II. CONTENT Market forms of fish
III. LEARNING RESOURCES
A. References
1. Book Fish Processing Technology pages 157-159
2. Additional materials Laptop, Power point Presentation/ photos and images, marker and adhesive tape
B. Other Learning Resources https://ncseagrant.ncsu.edu
IV. PROCEDURE TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. PRAYER
Class let us pray before we start.
Please lead the prayer.

Student lead the prayer.

1. Preliminary activities B. Greetings
Good afternoon class!

Good afternoon ma’am!

C. Checking Attendance
Is there any absent in the class today?
None ma’am!
 D. Let’s read the reminders.
Yes, can you please read the reminders before we start.
Student will read the reminders.
1. Wear your facemask
2. Clean your hands often alcohol and sanitizer
3. Avoid touching your eyes nose and mouth
4. Clean and disinfect often your touched objects and surfaces
5. Maintain physical distancing

Before we start with our new lesson

Let’s have first a recall of our past lesson.
Who can still remember our topic yesterday?
A Review previous lesson or
presenting the new lesson. Yes, _________

Our topic yesterday was all about different methods of fish drying.
Very good!

Who can enumerate the different methods of fish drying?

Yes, _________

The different methods of fish drying are natural drying, or sun drying,
dehydration, mechanical drying, freeze drying, and solar.

Very good! Any question, about our lesson yesterday?

None ma’am!

If there’s none, let’s have an activity.

 Arrange the jumbled letter to make the correct words.
Please do the activity in 3 minutes.
Student will do the activity.

1. MRAKET

1. MARKET

2. ROMFS

2. FORMS
3. HISF
B. Establishing a purpose for the
lesson
3. FISH
Very good! Job well done!

Based on the activity they performed a while ago we come up with that. This word
have something to do with our lesson today. Who among you has an idea about the
topic that we are going to discuss/tackle.

Yes, __________. Ma’am it’s all about the Market Forms of Fish.

that’s right, were going to discuss The market forms of Fish.

 Now, let us watch the video to learn more about the Market Forms of Fish.
insert video presentation.
students watch the video]

C. Presenting examples/instances of
the new lesson

Market forms or cut of fish frozen and dried fish are prepared accordingly to the
species and size of the fish as well as the specific requirements of the processors.

The market forms of fish are:

1. Whole or round - are those marketed just as they come from the
water.

2. Drawn-are marketed with only the entrails.

D. Discussing the new concepts and
practicing new skill #1. 3. Dressed-are scaled and eviscerated, usually with tails, head and fins
removed.

4. Steaks-are cross-section of the larger slices of fish. They are to as

purchased, except for dividing the very large into serving-sized portion.

5. Split- this is prepared by making a cut down the dorsal slide of the fish,
 extending from the caudal peduncle to the head by running the edge of
the knife along the backbone.

6.Fillet- this is cutting the side of the fish, cut lengthwise away from the
backbone.

7. Butterfly fillet- are the two side of the fish corresponding to two single
fillet held together by the flesh and the skin.

8.Sticks-are pieces of fish cut lengthwise or crosswise from the fillet or

steaks into portions of uniform width and length.

This time let us have an activity I will group you into three. Choose your leader to
E. Discussing new concepts and present your work.
practicing new skill #2

Group 1 will do 1, 2 and 3 steps. Group 2 will do steps 4, 5 and 6 and the last group
will do last group will do 7 and 8 steps to complete the activity.

REMINDERS:
1.
2.
3.
4.
5.

SCORING RUBRICS

Criteria 5 4 3 2 1
Excellent Very good Good Fair Needs
improvement
Accuracy
Team work
 Presentation

Are you ready?

Yes ma’am!

I will give you 5 minutes.

YOUR TIME STARTS NOW.

Class, let’s take a look at your work.

[Student will do the activity]
Group 1, please present your work here in front.

Class, do you think they have done their work correctly? [Group will present their work.

I agree with you. Their answer are all correct.

Yes, ma’am!
How about the group 2, please present your work.

Are their answers correct? [ Group 2, present their work ]

Okay, the last but not the least to present their output is the group 3.

Do you think group 3 have done their work correctly?

Yes, ma’am!

That’s good observation, class.

Now we have correctly identified the market forms of fish.
 Yes ma’am!

Direction: arranged the jumbled letters to form the word based on the picture and
definition given.

1. NRDAW- are marketed with only the entrails removed.

F. Developing mastery 2. SICKTS- are pieces of fish cut lengthwise or crosswise from fillet or steaks into
portions of uniform width and length.
3. DSSREDE- are scaled and eviscerate, usually with tail, heads and fins removed.
4. SEATKS- are cross-section slices of the larger slices of fish. They are ready to cook as
purchased except for dividing the very largest into serving sized portions.
5. HOLEW- are those fish marketed just as they come from the water.
6. FLIELT- the side of the fish, cut lengthwise away from the backbone.
7. BTTURELY TELLIF- are the two sides of the fish corresponding to two single fillets
held together by uncut flesh and the skin.
8. SLIPT- this is prepared by making a cut down the dorsal side of the fish, extending
from the caudal peduncle to the head, and by running the edge of a knife along the
backbone.

Expected answers from the students.

1. DRAWN- are marketed with only the entrails removed.

2. STICKS- are pieces of fish cut lengthwise or crosswise from fillet or
steaks into portions of uniform width and length.
3. DRESSED- are scaled and eviscerate, usually with tail, heads and fins
removed.
4. STEAKS- are cross-section slices of the larger slices of fish. They are
 ready to cook as purchased except for dividing the very largest into
serving sized portions.
5. WHOLE- are those fish marketed just as they come from the water.
6. FILLET- the side of the fish, cut lengthwise away from the backbone.
7. BUTTERFLY FILLET- are the two sides of the fish corresponding to two
single fillets held together by uncut flesh and the skin.
8. SPLIT- this is prepared by making a cut down the dorsal side of the fish,
extending from the caudal peduncle to the head, and by running the
edge of a knife along the backbone.

Why is it important to know the different market forms of fish?

Expected answers from the students

G. finding practical applications of
concepts and skills in daily living.
Is important to know the market forms of fish so that it could be easy for
us to know it gives us the idea on what kind or type of menu we are going
to cook based on its desired cuts or forms.

H. Making generalization and
abstractions about the lesson.
1. evaluating activities for application
remediation.
What have you learned today class?
We learned the different market forms of fish.
TRUE OR FALSE
Directions: write T if the statement is correct and write F if the statement is wrong.
1.____________Drawn are fish marketed with only the entrails removed
2.____________whole or round are those marketed just as came from the water.
3.____________fillet are scaled and eviscerated, usually with tails fins removed.
4.____________dressed are the side of the fish, cut lengthwise away from the
backbone.
5.____________steaks are cross-section slices of the larger slices of the fish.
 Take picture of different market forms of fish you see in the market and make a
picture collage. Then label each picture.
J. additional activities for application
remediation.

Prepared by: Checked by:

LINNETH M. MANIPOL ROSINIE M. MARASIGAN

Approved by:

ROMEL F. MALLORCA

Secondary principal 1