DETAILED LESSON PLAN IN COOKERY

School Bartolome Sangalang NHS Grade Level Grade 12

Teacher Ms. Krisheina G. Salmos Learning Area Cookery

Date April-03- 2023 Quarter 3rd quarter

I. OBJECTIVES (TLE_HECK9- 12PC-IIgi-16)

a. content standard: The learners demonstrate an understanding preparing

and cooking seafood dishes.

b. performance standard The learners independently prepares and cooks

seafood dishes

c. learning competencies/objective At the end of the lesson, the students should be able to:

1. differentiate scaling from filleting.

2. perform and present the scaling, cleaning
and filleting of fish.
3. appreciate the importance of learning
scaling, cleaning and filleting of whole fish.

II. SUBJECT MATTER

Topic LO3: Cook Fish and Shellfish

Learning resources /materials Laptop, Power point Presentation, and Visual aids

References Cookery Manual Module 2 of 2 pp. 168-171

Values integration Respect, Patience, cooperation, and gratitude

III. Procedure
 Teachers’ Activity Students’ Activity

A. Preliminary Activities

1. Greetings
“Good morning, ma’am”
“Good morning class!”

2. Prayer

“Angelica, will you please lead the prayer?”

(The student will lead the prayer)
“Thank you, Angelica.”

3. Checking of Attendance

“Who is absent today, class?” “No one is absent today ma’am.”

“Very good! It is important to know that you all want

to learn today in school.”

4. Classroom Management

“As we start make sure that no pieces of paper under

your chairs and maintain cleanliness on our
classroom all throughout the day understand class?” “Yes, ma’am”

“Very Good”
B. Review of the past lesson

“So now, let us have a recap first on our past lesson, “Ma’am it’s all about checking freshness
what is our lesson last time?” of fish.”

“Correct, now can you give me some examples of the “Eyes are clear, shiny and bulging.”
quality of a fresh fish althea?”

“Very good another example? Anyone? Raise your

hand if you want to answer.”

“Red or pink gills, ma’am”

“Yes jubeth?”
“Correct! Another example?”
“Ma’am it has shiny scales, and tightly
cling on skin.”
“Good! You all answered correctly.”

C. Motivation

“Now before we proceed to our new topic let us all

warm-up with a fun activity, are you ready “Yes, ma’am”
everyone?”

“Our game is called jigsaw puzzle. I will group you

into two. The goal is to complete the picture by
putting the pieces together. The first group who will “Yes, ma’am!”
finish and can guess what is in the picture will get a
reward after. Did you understand the mechanics’
class?” (The student will count 1 and 2 for their
groupings
“First you will count 1 and 2 for your groupings.”

“Now that you are on a group, I will give the puzzle

that you will arrange on our green board. Are you
ready students?” “Yes, ma’am!”

“At the count of three you may now start you only
have two minutes to answer. 1….2……. 3.. Start!”

(The student will arrange the puzzle)

 “Ma’am the images are person who is
scaling and filleting”

“Times up! Hands up! Now base on the pictures that

you have put together what images did you create?”

“Very Good! You all won you can claim your reward
after our class, Thank you class for participating.”

IV. LESSON PROPER

A. Discussion of the Lesson
“Base on our activity a while ago what topic are
we discussing today?”

“Yes, judy ann?” “Ma’am it is about scaling and filleting

fish ma’am.”

“Correct! Now give me your idea why is it
necessary to scale or clean first the fish before
cooking? Raise your hand if you would like to
answer.”
“It is necessary to clean and scale the fish
first before cooking ma’am because the
fish might have a bad odor while cooking
and it may affect the taste of the seafood
dish.”

“Very good has anyone has other idea?” “Ma’am it has to be cleaned and scaled
first ma’am because it may be easily giving
a bad odor to the fish and it cannot be
cooked if it has a bad appearance and smell
already ma’am”
“You are all right to your ideas so it is important that “Yes, ma’am”
we make sure to clean and scale first the fish before
cooking now about our other image on our activity a
while ago are you familiar to filleting fish?”

“What dish might be done with filleting? Is it can be

“It can be both ma’am, it can be baked and
baked or deep-fry?” deep fry.”

“Correct! It can be baked fish fillet or deep fry fish

fillet.”

“Today I am demonstrating to you the process

scaling and cleaning of whole fish, also the process
of filleting fish.”

“Class take note of the steps and watch my

demonstration because after my demonstration you “Understood ma’am”
will also do what I have demonstrated in front,
understood class?”

“First one that I will demonstrate is scaling and

cleaning of whole fish.”

A. Scaling And Cleaning of Whole Fish

Once your work area and fish are ready, you can
begin the actual scaling process.

1. Put the fish on the cutting board. You can put a

paper around the cutting board, so you don’t get
anything on your counter.
2. You can cut the fish’s belly using a knife or a
sharp scissor. Move the blade along the head, cutting
all the way to the belly.
3. Spread the body open.
4. Remove all the entrails. You don’t want to leave
anything inside. Pull out everything until you only
see the flesh.
5. Cut all the fins of the fish.
6. After cleaning the fish you may start to scale; you
will lay your fish flat on the board or hold it steady in
a flat surface.
7. Hold the fish down firmly with your hand near its
head.
8. Begin to rake the scales from the tail towards the
head. They should start coming off in clumps.
9. Be sure to remove the scales on both sides of the
fish, as well as scales near the fins, the collar and the
tail.
10. When you think you have gotten most of the
scales, rinse the fish off again with water. This will
wash away any loose scales and help you to identify
any remaining scales that need to be removed.

(The teacher will demonstrate the step-by-step

process of scaling whole fish)
“The last one that I will demonstrate for today is
filleting fish.”

B. Filleting Fish
1. Cut through the fillet behind the skull and
pectoral fin on a 45 angle.
2. With the knife blade facing outward, start at
the tail and pierce the skin along the back to
the head.
3. Starting at the head, draw the blade along the
skeleton to remove the fillet.
4. Place the fillet back on the fish and draw the
blade through the tail.
5. Remove the fillet, and repeat the same
technique, with the opposite side.

(The teacher will demonstrate the step-by-step

process of filleting fish)
“None ma’am”
“Any suggestions or ideas students?”

“Okay if none, I assume that you all understood our

lesson and my demonstrations.”

B. Application (The students will perform the scaling and

filleting fish)
The teacher call two students who will going to
perform scaling and filleting fish in front of the class.

C. GENERALIZATION

“Now let us know what you have learned in our

topic, answer briefly to this question.”

QUESTION:

I have learned that scaling, cleaning and filleting fish

is important skill to learn because….?

“Raise your hand if you want to answer.”
“Yes, princess ruby? State your answer.”
“I have learned that scaling, cleaning and
filleting fish is important skill to learn
because in this skill we can use this when
we are assigned to scale and clean fish at
home and from this we can use this skill
 such as the filleting when we cook seafood
dishes at home especially cooking fish
ma’am.”
“Very good! Thank you princess ruby”

IV. Evaluation

The students will go to their designated group and

each group will perform and present scaling and
filleting fish. Performance will be based on the
rubrics attached.

Rubrics for Scaling Whole Fish

Rubrics for Filleting Fish

ASSIGNMENT

Create your own recipe of a seafood dish and write it

on a yellow paper pass it tomorrow.

Prepared by: Checked by: Noted by:

KRISHEINA G. SALMOS LARA MELISSA T. GALAPON CAROL L. ROMANO
Teacher Intern Cooperating Teacher TVL Head Teacher