Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
GOV. FELICIANO LEVISTE MEMORIAL NATIONAL HIGH SCHOOL
District IV - Igualidad Street, Lemery, Batangas

School Gov. Feliciano Leviste Memorial National High School Grade Level Grade 7
Learning Food Processing
Teacher Mr. Lamberto M. Villanueva
Area (Salting/Curing/Smoking)
DAILY LESSON LOG Teaching
April 17, 2023
Dates and Quarter Third Quarter
Grade 7 – Aster 8:10 – 9:00
Time

MONDAY
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding on processing food by salting, curing and smoking.
B. Performance Standards The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
TLE_AFFP9-12SL-IIa-b
LO 5. Finish the cured the materials
5.1. Wash and drain cured food materials from the solution in accordance to the standard operating procedures.
5.2. Boil and dip in grana solution salted eggs according to approved specifications
C. Learning Competencies  Give the procedures in finishing/packing cured meat and smoked, dried salted fish
 Demonstrate/perform the procedures in finishing/packing cured meat and smoked, dried salted fish
 Demonstrate dipping and boiling salted eggs in grana solution according to approved specifications
 Observe and follow the workplace safety procedures.
 Rate the finished products using rubrics.

II. CONTENT Finishing packing cured meat, smoked, dried and salted fish and egg

III. LEARNING RESOURCES

A. References
PIVOT 4A Budget of Work MELC TLE Food Processing p. 288
1. Teacher’s Guide pages
Final K to 12 MELCs with Corresponding CG Codes pp. 425-426
2. Learner’s Materials pages PIVOT 4A CALABARZON Food Processing G7/8 pp. 29-30
3. Textbook pages
4. Additional Materials from
 Learning Resource (LR)
Portal
Laptop, LED T.V., Slide deck
B. Other Learning Resources https://www.youtube.com/watch?v=EftyR4Hw8YM

IV. PROCEDURES CONSTRUCTIVISM APPROACH – TDAR Activity (Think, Discuss, Act & Reflect)

A. Reviewing previous
lesson/presenting the new
lesson

Guide Questions:
1. What can you say about the pictues?
2. What is the picture all about?
3. Why is it important that cured materials are packed like this?Explain your answer.

Think
Directions: Rearrange the jumbled letters to learn new set of information and be ready to learn more about the lesson

iarceatb inber rignbin ctveipreesrv tsal

B. Establishing a purpose for
the lesson
Guide questions:
1. Are you familiar with these words?
2. Do you have an idea on the role of its word in finishing the cured meat,salted ,smoked fish and in salted eggs?

C. Presenting One student will present trivia/facts about finishing the cured materials.
examples/instances of the
new lesson
 Guide Questions:?
1. What learnings have you learned from the trivia?
2. Can you give something new from the trivia?
3. Based on the trivia given,Is it relevant to finishing cured materials?Why?
D. Discussing new concepts
Discuss
and practicing new skills#1
The teacher will explain the procedures in finishing cured/packing cured materials using slide deck presentation
E. Discussing new concepts
and practicing new skills#2
Act
F. Developing mastery The learners will be grouped into four groups. Each group will perform the procedures in finishing the cured materials
salted eggs,meat,smoked/dried and salted fish. They will be graded based on the rubrics presented below.

G. Finding practical After knowing the processes involved in finishing the cured materials, how will you apply and share your
applications of concepts and knowledge on it in your own home, in your neighborhood and in your community?
skills in daily living

H. Making generalizations and The teacher will ask each group to make slogan /short poem about procedures in finishing the cured materials
abstractions about the lesson on a piece of manila paper, and the leader or representative of each group will be asked to present their work.
I. Evaluating learning Students’ performance and output will be evaluated using the scoring rubric below.
Features 4 3 2 1
Expert Accomplished Capable Beginner
Preparation Student practiced Student completed all Student completed Did not measure out
excellent in the steps but did not most of preparation all the ingredients
preparation use time steps but missed one and have them lined
procedures and management. or more of the up in order of use.
completed all steps procedures.
successfully.
Procedure and Time Student demonstrated Student showed Student attempted Student did not focus
Management proper cooking proper cooking tasks but got on task at hand, left
technique, showed methods and distracted or did not equipment
 professionalism, techniques but did complete assigned unattended and did
completed all not practice good task, followed only not follow
instructions time management. part of the instructions.
successfully and instructions
finished within the
allotted time.
Safety and Student demonstrated Student demonstrated Student only Students did not
Sanitation safety and sanitation proper safety and demonstrated some demonstrate proper
practices and ensured practices most of the safety and sanitation safety and sanitation
they were practiced time practices. practices.
religiously.
Final Product Excellent final Good final product Poor final product. Inedible, poor
product. Turned out but slightly off. Several mistakes product.
as expected. apparent.

Try to finish cured materials at home and share the procedure with your family members. Be open to their comments and
5. Additional activities for
suggestions.
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
______ of Learners who earned 80% above
80% in the evaluation
B. No. of learners who require
additional activities for
______of Learners who require additional activities for remediation
remediation who scored below
80%.
C. Did the remedial lessons work?
No. of learners who have ___Yes ___No. Number of Learners who caught up the lesson
caught up with the lesson.
D. No of learners who continue to
_____of Learners who continue to require remediation
require remediation
E. Which of my teaching Strategies used that work well:
strategies worked well? Why ___ Group Collaboration ___ Think-Pair-Share (TPS)
did this work? ___ Games ___ Rereading of Paragraphs/Poems/Stories
___ Solving Puzzles/Jigsaw ___ Differentiated Instruction
___ Answering Preliminary activities/exercises ___ Role Playing/Drama
___ Carousel ___ Discovery Method
___ Diads ___ Lecture Method
Why?
 ___ Complete IMs ___Group member's
___ Availability of Materials ___Cooperation in doing their tasks
___ Pupils' eagerness to learn
___ Bullying among pupils ___ Unavailable Technology Equipment (AVR/LCD)
F. What difficulties did I ___ Pupil’s behavior/Attitude ___ Science/ Computer/ Internet Lab
encounter which my principal ___ Colorful IMs ___ Additional Clerical works
or supervisor can help me Planned Innovations:
solve? ___ Localized Videos ___ Recycling of plastics to be used as Instructional Materials
___ Making big books from views of the locality ___ Local poetical composition
The lesson has successfully delivered due to:
___ pupils' eagerness to learn ___ worksheets
___ complete/varied IMs ___ varied activity sheets
___ uncomplicated lesson
Strategies used that worked well:
G. What innovation or localized ___ Group Collaboration ___ Think-Pair-Share (TPS)
materials did I use/discover ___ Games ___ Rereading of paragraphs/ poems/stories
which I wish to share with ___ Solving puzzles/jigsaw ___ Differentiated instruction
other teachers? ___ Answering preliminary activities/exercises ___ Roleplaying/drama
___ Carousel ___ Discovery method
___ Diads ___ Lecture method
Why?
___Complete IMs ___Group members' cooperation in doing their tasks
___Availability of materials

Prepared:
CATHY G. MAGNAYE
SST I
Checked:
RHODORA H. MENDOZA
MT I
Noted:
CHONA C. CABRAL APRILITO C. DE GUZMAN, EdD
Head Teacher VI, TLE Department Principal IV

Address: Igualdad St., Lemery, Batangas

(043) 321-6046
[email protected]