Republic of the PHILIPPINES

Kagawaran ng Edukasyon
REHIYON XI
Sangay ng Davao del Sur
BARAYONG NATIONAL HIGH SCHOOL
S.Y 2023-2024
Lesson Plan in TLE 10 Quarter 3

DATE/ GRADE & March 12, 2024

SECTION/ TIME Grade 9- TLE-Food Processing (9:20-10:05 AM)

CONTENT The learner demonstrates understanding food processing by fermentation

STANDARD and pickling.
PERFORMANCE The learner independently demonstrates procedures of fermentation and
STANDARD pickling.

I.LEARNING LO 4. Perform acetic acid/ lactic acid fermentation/ pickling of

COMPETENCY vegetables
4.1. Mix alcoholic liquid with mother vinegar according to
specifications

II.OBJECTIVES/ At the end of the session, the students are expected to:
COMPETENCY ➢ Identify the key ingredients and specifications required for
mixing an alcoholic liquid with vinegar.
➢ Observe and assess the changes in the mixture as fermentation
takes place.
➢ Develop an appreciation for the art and science of pickling

III.SUBJECT Discuss acetic acid/ lactic acid fermentation/ pickling of vegetables

MATTER

IV. PROCEDURES A. ROUTINELY ACTIVITIES

➢ Classroom management
➢ Prayer
➢ Greetings
➢ Checking of attendance

B. REVIEW

The teacher will review the previous lesson about food processing and
ask the students to recall some food processing methods.
C. MOTIVATION
“Gibberish”
Direction: Arrange the words that was given then guess the topic.
ADIC- Acid
MENTAFERTION - Fermentation
CLIKPING - Pickling

D. Presentation of topic and objectives

The teacher will read the following learning objectives in front of the
students.
1. Identify the key ingredients and specifications required for
mixing an alcoholic liquid with vinegar.
2. Observe and assess the changes in the mixture as fermentation
takes place.
3. Develop an appreciation for the art and science of pickling.

E. UNLOCKING OF DIFFICULTIES

Do you have any questions or concerns about the topic?

F. LESSON PROPER
ACTIVITY
“Big Mixing BOWL”

Directions. The teacher will draw a big Mixing bowl on the blackboard
and then the teacher will give the student the words that will be paste
inside or outside the bowl. The student will identify if the words is key
ingredients for pickling/fermentation process.

Words inside the bowl Words outside the bowl

- Vinegar -Soy Sauce
- Water -Magic Sarap
- Sugar -Black Pepper
- Salt - Fish sauce

ANALYSIS

How do the key ingredients and specifications influence fermentation and

pickling process?
 ABSTRACTION
LO 4. PERFORM ACETIC ACID/ LACTIC ACID
FERMENTATION/ PICKLING OF VEGETABLES

Fermentation
Fermentation is a natural metabolic process that involves the
conversion of sugars or carbohydrates into alcohol, organic acids, or
gases by microorganisms, typically bacteria, yeast, or mold. In the
context of food processing, fermentation plays a crucial role in
enhancing the flavor, texture, and nutritional value of various food
products. It is a controlled and enzymatic transformation that
contributes to the preservation and development of desirable
characteristics in foods. Examples of fermented foods include yogurt,
sauerkraut, kimchi, and sourdough bread, where microorganisms break
down sugars and produce compounds like lactic acid or carbon dioxide,
resulting in distinct flavors and textures.

Pickling
Pickling is a food preservation technique that involves
submerging food items in a solution, usually brine or vinegar,
containing salt and other spices. This process inhibits the growth of
spoilage-causing microorganisms and preserves the food through the
creation of an acidic environment. In the context of food processing,
pickling is a method employed to extend the shelf life of vegetables,
fruits, and even meats while imparting unique flavors to the preserved
items. Examples of pickled foods include pickles (cucumbers), olives,
pickled peppers, papaya pickle, chayote pickle and pickled eggs. The
acidity in the pickling solution not only acts as a preservative but also
adds a distinctive tangy taste to the final product.

APPLICATION
Directions. In a 1/4 sheet of paper, Give atleast 10 examples of pickling
/fermentation.

Answers:
Yogurt pickled peppers
Sauerkraut, pickled eggs
Kimchi papaya pickle
Sourdough bread cucumbers pickle
olives chayote pickle

V.EVALUATION At the back of ¼ sheet of paper, List down the main ingredients that made
the fermentation/pickling method a part of food processing and explain.

VI. ASSIGNMENT Give yourself a rest and spend your free time with your family!
 REMARKS

Prepared by:
RUDY H. ABREA JR.
Pre-Service Teacher

Checked and Observed by:

AIRESHENE E. ELTAGONDE
Teacher II