DLP

Detailed Lesson Plan in Technology for Teaching and Learning 1.
Prepared by: Kurl Joshua V. Vinuya

I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. Through interactive discussion, the learners will be able to identify and
describe the different ingredients used and explain its significant role in
meat and poultry processing.
b. The students will be able to translate and internalize the importance of
processed meat and poultry in their daily life.
c. The students will be able to distinguish the methods and demonstrate
recipes that use these methods and ingredients.
VALUES INTEGRATION: Camaraderie, Collaboration, and Teamwor
II.CONTENT
a. Topic- Methods of Processing Meat and Poultry.
b.Time Frame- 11:00 am- 12:00 pm.
c. Learning Resources- Textbook and Online Site.
d. Materials- Pictures and Powerpoint Presentation.
e. Teaching Strategies- Class Discussion, Experiental Learning and
Student-Led Learning.
III. PROCEDURE
A. Daily Routine
Teacher’s Activity Student’s Activity
a. Greetings
Good Morning class! Okay you Good Morning Mr. Vinuya!

may take your seat.
b. Prayer
May I have Mr./Ms._________to (students will stand) Let’s all bow

lead a prayer? our heads and feel the presence of
our Lord. Our Father who are in
heaven holy be thy name thy
kingdom come thy will be done on
earth as it was in heaven. Give us
this day our daily bread and forgive
us our sin as we forgive those who
sins against us and do not bring us
to the test but deliver us from evil.
Amen.
c. Classroom Conditioning
Okay class you may all now take

your seats.
Are you exited for the lesson and Yes Sir, we are!
new learning for todays
discussion?
d. Checking Attendance
There is no absent Sir. We are all
Before we move forward to our
present.
new lesson, is there any absent
for today?
e. Checking of Assignments
(Students passed their homework.)
As far as I remember I gave you a
homework regarding the different
types of condiments that can be
used in food processing. Pass
your assignments and I am going
to check them and reveal your
score tommorrow.
B. Review of the Previous Lesson.
So can you still remember the last Yes Sir!

topic that we tackled?
Is there anyone can state me the (Student raised hand and answer.)
importance of food sanitation?
Exactly! So I think you are all

now ready to move forward with
our new lesson that is regarding
to the different Methods of
Processing Meat and Poultry.
C.Motivation.
Before we start with our new (The student will group themselves
lesson, I prepared a game class. into 2 groups with 5 members.) Each
“Putukin na ang Baboy!” The group has 1 reader and popper of the
teacher will explain the pig balloon and 4 speakers of the
mechanics of the game. The correct answer for the question inside
students will be divided into two the pig balloon. The two groups pop
groups. Each group has to choose pig balloon as many as they can in
their 5 members (1 reader of just one minute.)
question and 4 speaker of
answers) to represent their group.
Since it is collaborative learning.
The members are required to
participate by sharing their
answer. In just one minute you
must pop the pig balloon which
has a question inside and answer
them as many as you can. We’ll
use Toss coin to identify the first
player. The group that makes a
highest score will be declared as a
winner at the end of the game.
D. Unlocking Difficulties.
I am going to show you some

photos that I prepared and state
your answer if it is Food
Processing or Food Preservation.
(Chopping)
Food Processing
(Packaging) Food Processing
(Pasteurazing) Food Processing
(Salting and Drying to avoid meat

rot) Food Preservation
(Freezing)
Food Processing
Job well done students! So to

make it clear, Food Processing is
the process of raw materials to
make a product while Food
Preservation is the process to
make the product shelf life
longer.
E. Lesson Proper
The lesson that we are going to

discuss for today is about the
different Methods of Processing
Meat and Poultry.
Is there anyone of you can give (Student raised hand and answered)
me an example of meat or poultry
product and its new image after
food processing?
(Student raised hand and answered)

Very Good! So why Food
Processing is Important?
Yes that is correct and also Food

processing offers important
benefits to businesses and
consumers, including a more
varied food supply and foods with
a longer shelf life. Certain aspects
of food processing, however,
raise concerns over dietary health,
worker health, and food safety.
So let me elaborate you the

different types of addetives in
Food Processing.
Sugar-It is a kind of food

additives that is taken from the
seed, stem, barks, fruits, and
leaves of plants.
Spices- Food additives that

heighten the flavour of various
food
Salt- It is used to ferment meat

for longer life.
Food processing methods:

Food processing is any strategy used to
transform new nourishments into food items
in food development recipes. It can include one
or a mix of different cycles including washing,
hacking, purifying, freezing, maturing,
packaging, cooking and some more food
industrial development. Food processing
additionally incorporates adding fixings to food,
for instance, to broaden period of usability. Food
preparing includes customary and present-day
strategies. A portion of the standard techniques
gives a picture of underneath:
Canning
The food warms to a high temperature. This
cycle is called purification. At that point, the
food is packaged, preparing ventures for canned
tomatoes using food develop[ment from
technology.
Fermentation
The breakdown of sugars by microbes, yeasts or
different microorganisms under anaerobic
conditions is called fermentation. It implies, no
oxygen is required for the cycle to happen.
Maturation is strikingly making use of mixed
refreshments, such as wine, lager, and juice, and
in the protection of nourishments, such as
sauerkraut, dry wieners, and yoghurt, yet also for
bringing mixture up in bread creation.
Freezing
Food temperatures are shrinking to beneath 0°C
to lessen the action of unsafe microbes. The
cycle can be utilized to safeguard most of the
nourishments, including organic products,
vegetables, meat, fish, and prepared suppers.
Adjusted environment packaging

A defensive gas blend subsets the air inside a
bundle, regularly including oxygen, carbon
dioxide, and nitrogen gases that are also
presently noticeable all around we relax. They
help broaden the timeframe of realistic usability
of new food items – for most organic products,
vegetables, meat and meat items, and fish.
Pasteurization
Food is warmed and afterwards immediately
chilled off to execute microorganisms. For
instance, crude milk may contain unsafe
microbes that cause foodborne sicknesses.
Bubbling it or sanitizing is pivotal to guarantee it
is protected to devour. Besides dairy items,
sanitization is generally utilized to conserve
canned nourishments, juices and mixed
refreshments.
Yes Sir!
Smoking
A cycle of warmth and substance treatment of
food helps protect it by presenting it to smoke None so far Sir!
from consuming material, for example, wood.
Smoked nourishments, for the most part,
incorporate kinds of meat, frankfurters, fish or
cheddar
So did you clearly understand all the method in

Food Processing?
Any Question about the Lesson?
Then I think I discussed it clearly.
E. Application
This lesson is focused on the

different types of method in
processing meat and poultry
products. This lesson might help
students to understant on how raw
products or meat are processed to
be a useful essentials.
F.Generalization
The following lesson is to shape

students in learning different
method in food processing to be
able to create new inovation of
processed food product in future.
IV. EVALUATION
So to see if you listen carefully

enough I posted a activity in you
google classroom and to answer it
you need to read the following
description and state what type of
method of food processing is this.
None Sir.
Is everything clear, Any
question?
You can answer it now for 10

minutes.
V. ASSIGNMENT
For your assignment, think about

10 products and write what
method of food processing is used
to be able to produce these
products.
Write it in a sheet of paper and

put in my table tommorow before
12:00 pm

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Detailed Lesson Plan in Technology for Teaching and Learning 1.

Prepared by: Kurl Joshua V. Vinuya

VALUES INTEGRATION: Camaraderie, Collaboration, and Teamwor

Teacher’s Activity Student’s Activity

Good Morning class! Okay you Good Morning Mr. Vinuya!

May I have Mr./Ms._________to (students will stand) Let’s all bow

Okay class you may all now take

B. Review of the Previous Lesson.

Teacher’s Activity Student’s Activity

So can you still remember the last Yes Sir!

Exactly! So I think you are all

Teacher’s Activity Student’s Activity

I am going to show you some

(Packaging) Food Processing

(Pasteurazing) Food Processing

(Salting and Drying to avoid meat

Job well done students! So to

Teacher’s Activity Student’s Activity

The lesson that we are going to

(Student raised hand and answered)

Yes that is correct and also Food

So let me elaborate you the

Sugar-It is a kind of food

Spices- Food additives that

Salt- It is used to ferment meat

Food processing methods:

Adjusted environment packaging

So did you clearly understand all the method in

Any Question about the Lesson?

Then I think I discussed it clearly.

Teacher’s Activity Student’s Activity

This lesson is focused on the

Teacher’s Activity Student’s Activity

The following lesson is to shape

So to see if you listen carefully

You can answer it now for 10

Teacher’s Activity Student’s Activity

For your assignment, think about

Write it in a sheet of paper and

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