LESSON PLAN FOR FOOD PROCESSING 10

Grade 10 SET A
MAY 30,2022- 1:00 -2:00 PM

I. Objectives
At the end of the lesson, the students are expected to:

1. identify tools used in deboning bangus.

2. perform bangus deboning and
3. prepared bangus for smoking.

II. Subject Matter

Topic: Bangus Deboning (Final Practicum)

Integration: science, economics, health .

Materials: actual ingredients, kitchen tools and utensils

References: CBLM Food Processing,NC II Food Processing Manual

III. Procedure
A. Preliminaries
1. Prayer
2. Checking of attendance
3. Review of Previous lesson ( Proper handling of raw Materials )
B. Activities/ Motivation
PICK AND TELL!
Material, tools and utensils are presented to the students they are going to select one and say
something about the materials, tools or utensils.
C. Analysis
Based on the activity, ask students why it is important that they are familiar with the proper
materials, tools being used in every task or performance?
Based on students experiences, what are their bad experiences in eating bangus?
D. Abstraction/ Discussion/ Demonstration
What is Bangus deboning?

Bangus Deboning is the process of removing the intermuscular and nuisance bones of bangus by
manual method through the use of a forceps and the finish product is boneless bangus.

Based on the study made by some of the food processor in the Philippines, boneless bangus become
popular now a days because the convenience derived when eating as brought forth be the absence
of the numerous bones. It may be cooked as fried, dried smoked or frozen with or without adding
any spices.

What are the Materials, tools ore utensils used?

a. Forceps c. filleting knife

b. Chopping broad d. plates
 Steps in deboning bangus:

1. Wash fish. The scale may or may not be removed. Split the fish into butterfly style. Remove the
internal organs, gills blood and slime. Wash thoroughly.
2. Remove the backbone and dorsal fin by means of a sharp knife.
3. With the use of forceps, start removing the rid bones. This can be easily be removed because
they are superficially embedded.
4. Make a superficial slit along the vent of the dorsal and ventral muscles with the edge of the
knife, remove the spines one after the other by inserting the pair of forceps between the
segments of the dorsal and ventral muscles.
5. Continue removing the spines in a similar manner on the dorsal and ventral area, from the dorsal
portion, there are approximately 44 branching spines embedded between the muscles. Starting
from the nape along the lateral line are also embedded 22 spines and along the ventral muscles
are approximately 24 spines. There are approximately 196- 208 spines in a whole fish.
6. After all the spines are removed, wash the fish and let it partially drain in the colander,

Preparation of the marinating solution;l

A. Wash kalamansi and extract they juice.

B. Mix kalamansi juice with paminta, astuete powder vitsen and salt.
C. Mix toroughly nuntil tacky and put then bangus to soak in the marinating solution
D. Pack and ready for the smoking process.

IV. Application/Assessment Practicum Proper

Allow students to perform deboning. Each students have their own bangus to debone following the
given steps. Grades given to them are based on the following.

Competency (5) Always observe (4) Sometimes (3 ) Seldom (2)Action taken

observed observe observe but never observe
Proper use of
tools/ utensils
Correctness of the
performance
Cleanliness and
sanitation
Appearance of the
output

V. Assignment

Study all the topics discussed in the 4th quarter for final exams.

Prepared By:

MA, LEONY V. SARMIENTO

Subject Teacher
Observed and Checked:
NOE O, CERADO
Principal I