Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OFFICE OF ANTIPOLO
SAN JOSE NATIONAL HIGH SCHOOL
Cir. Road, San Jose, Antipolo City

LESSON GUIDE
Date: February 25, 2024
Topic: Prepare the raw materials for salting and curing
Time: 40 mins
SECTION DAY and TIME ROOM
8-OHS Monday/ 7:20-8:00
Resources Needed:
Audio-Visual equipment, markers, and meta cards and activity sheets.
Learning Outcome: The learners demonstrate understanding on processing
food by salting, curing and smoking
OBJECTIVES:
At the end of the lesson, the learners will be able to:
a. Identify the different raw materials needed in curing and salting
b. Classify the different raw materials needed in curing and salting
c. Value the importance of observing accuracy preparing raw materials.
LEARNING EPISODES
Preliminary Activity (10 Mins.)
*Greetings
*Prayer
*Checking of emotional level
*Attendance
*Reminder (hand washing)
I. ACTIVITY (5mins)
Facilitator: Will present what will be their activity for the day.

Learners: Will try to guess the word based on the picture and jumbled
letters

II. ANALYSIS (5mins)

Facilitator: Will present the proper connection of the schematic diagram.
Learners: Will only listen and take down notes the important details.

II. ABSTRACTION (20mins)

Facilitator: Will discuss the following topics:
1. Discussed the different raw materials needed in curing and
salting
 Egg
 Poultry
  Meat

2. Discussed the classification and grading of different raw

materials in curing and salting

Different classification and grading for:

1.Grading of egg for curing and salting

2.Grading for poultry materials

3.Knowing the sources of different meat materials

3. Will discussed the tips and reminders in preparing raw

materials for curing and salting

Quality. It refers to the tenderness, juiciness and

palatability of the meat.
Conformation. It refers to the shape, form or general
outline of the side or the whole carcass. It indicates the
relative proportion of lean-to bone ratio. Good
conformation means a high meat bone ratio high percentage
of tender cuts.
Finish. It is the amount, quality and color of the fat
found within the muscles.

Learners: Will take notes of important details.

III. APPLICATION (10mins)

Facilitator: Will show the individual written activity.
 Learners: Will do the task individually based on the level of their
understanding.

ASSESSMENT

Facilitator: Will show the individual written activity.

(Why is it important to know the quality of raw materials we
will used?)
Learners: Will do the task individually based on the level of their
understanding

III. ASSIGNMENT/ENRICHMENT
Facilitator: Will continue their written activity at home.
Learners: Will continue the activity.

MR. JOJIE LADRA MR. FRANKIE D. LIZARDO

STUDENT Teacher
TLE/EIM Teacher