DAILY Inosloban-Marawoy Integrated National High
School Grade Level 7
LESSON School
LOG Marilou B. Rodriguez
(DLL) Nedalene D. Samonte
Teacher Learning Area TLE- FOOD PROCESSING
Violeta T. Macalintal
Christine E. Naoquines
Teaching Dates February 27 – March 3, 2023 Quarter THIRD- WEEK 3
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
1. Content Standards The learner demonstrates understanding on processing food by salting, curing and smoking.
2. Performance Standards The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
3. Learning LO 2. Prepare the raw LO 2. Prepare the raw LO 2. Prepare the raw LO 2. Prepare the raw
Competencies/ materials materials materials materials
Objectives 2.1. Sort and grade raw 2.1. Sort and grade raw 2.1. Sort and grade raw 2.1. Sort and grade raw
materials are in materials are in materials are in materials are in
accordance with accordance with accordance with accordance with
specifications specifications specifications specifications
2.2. Prepare eggs for 2.2. Prepare eggs for 2.2. Prepare eggs for 2.2. Prepare eggs for salting
salting in accordance salting in accordance salting in accordance in accordance
with approved standard with approved standard with approved standard with approved standard
procedures procedures procedures procedures
2.3. Perform salted eggs 2.3. Perform salted eggs 2.3. Perform salted eggs
TLE_AFFP9-12SL-ld-f-2
TLE_AFFP9-12SL-ld-f-2 TLE_AFFP9-12SL-ld-f-2 TLE_AFFP9-12SL-ld-f-2
PECS: PECS:
Self-confidence Self-confidence
Corresponding Corresponding Behavior:
Behavior: Trusting his own skills
Trusting his own skills and embracing his own
and embracing his own imperfections
imperfections
Preparing Eggs for Preparing Eggs for
Prepare the raw Preparing Eggs for Salting
II. CONTENT Salting Salting
materials Prepare Salted Egg
Prepare Salted Egg Prepare Salted Egg
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages N/A N/A N/A N/A
4. Additional Materials https://
from Learning Resource www.youtube.com/
(LR) portal watch?
v=BUdmXSsP_mc&t=6s
B. Other Learning
Resources Materials
IV. PROCEDURES
A. Reviewing previous 1.
lesson or presenting the Let’s recall: The students will prepare The other group of The other group of students
new lesson Arrange the jumbled their materials in making students will prepare will prepare their materials
letters by answering the salted egg as their their materials in in making salted egg as
following question: performance task. making salted egg as their performance task.
their performance task.
( k e n c h i) They are group into 4 They are group into 4
referred as white meat groups. They are group into 4 groups.
( b m a l) groups.
came from sheep
( korp)
most popular form of red
meat
(n o t t u m)
came from an adult sheep.
(s o n n i v e)
flesh of a deer
and ducks, raised for the
production of meat or
eggs.
Grading of Poultry
Market forms of poultry
meat.
Cutting of poultry parts
B. Establishing a purpose https:// https:// https://
for the lesson www.youtube.com/ www.youtube.com/ www.youtube.com/watch?
watch? watch? v=BUdmXSsP_mc&t=6s
v=BUdmXSsP_mc&t=6s v=BUdmXSsP_mc&t=6s
C. Presenting examples/ Preparing Poultry for The students will perform The students will The students will perform
instances of the lesson curing their task by group. Each perform their task by their task by group. Each
group will present how to group. Each group will group will present how to
“Poultry” can be defined as
make Itlog na Maalat. present how to make make Itlog na Maalat. They
domestic fowls, including
They have to show the Itlog na Maalat. They have to show the proper use
chickens, turkeys, geese proper use of PPE have to show the proper of PPE (Personal Protective
and ducks, raised for the (Personal Protective use of PPE (Personal Equipment)
production of meat or Equipment) Protective Equipment)
eggs.
A. Discussing new Preparing Meat for Curing Each group will show in Each group will show in Each group will show in
concepts and practicing Meat, the flesh or other class how they do the class how they do the class how they do the brine
new skills #1 edible parts of brine solution by means o brine solution by means solution by means of a
animals(usually a video. of a video. video.
domesticated cattle swine,
and sheep) used for food,
including not only the
muscles and fat but also
the tendons and
ligaments.
Types/sources of meat
1. Pork
2. Beef
3. Lamb
4. Mutton
5. Venison
6. Veal
B. Discussing new Meats are prepared
concepts and practicing through:
new skills #2 1. Skinning
2. Deboning
3. Slicing
4. Chopping
5. Mincing
6. Grinding
Characteristics of Good
Quality of Meat
In food processing, it is
very important to start
with a fresh and good
quality of meat in order
to come up with a highly
desirable finished
products.
C. Developing mastery 1. What are the forms of 1. What are the different 1. What are the different 1. What are the different
(Leads to Formative poultry meat? tools and materials in tools and materials in tools and materials in
Assessment 3) 2. What are the types and making salted egg? making salted egg? making salted egg?
sources of meat? 2. What are the things 2. What are the things 2. What are the things that
3. Can you enumerate the that you encounter in that you encounter in you encounter in
different characteristics of performing your task? performing your task? performing your task?
good quality meat?
D. Finding practical What is the 1. What is the importance 1. What is the importance
applications of concepts importance of knowing of knowing how to make of knowing how to make
and skills in daily living how to sort and grade Itlog na Maalat? Itlog na Maalat?
meat before buying? 2. How will you apply it in 2. How will you apply it in
your daily lives? your daily lives?
E. Making generalizations 1. What are the market 1. What is your learnings 1. What is your learnings
and abstractions about forms of poultry meat? about the task? about the task?
the lesson 2. What are the types/ 2. After making the task, 2. After making the task,
sources of meat? how can you get some how can you get some
income after you do it? income after you do it?
F. Evaluating learning Write the word TRUE if the After performing the task,
statement is correct, if answer the following
not, change the questions.
underlined word to make Direction: List at least five
it correct according to the (5) ways on how you will be
different forms of poultry. able to use the knowledge
1. Whole poultry are that you gained after you
healthy, alert and well- performed the task on your
feathered and well-formed real life situation.
with clear eyes. 1. ____________________.
2. Dressed poultry are 2. ____________________.
birds/chickens that are 3. ____________________.
being slaughtered with 4. ____________________.
head, feet and viscera 5. ____________________.
intact but blood and
feathers are removed.
3. Good quality dressed
and drawn poultry has its
pin feathers removed.
4. Evisceration is the part
of preparing a live poultry
for curing where feathers
are removed.
5. Drawn poultry dressed
poultry with visceral
organs, feet and head
removed.
5. Additional activities for Bring the following by Their output will bring at
application or group: home and place in a dark
remediation Eggs place after 3 weeks they
Brine solution (water and will boil the eggs and
salt) taste its saltiness.
Jar or any container with
a lid.
V. REMARKS
VI. REFLECTION
1. No. of learners who Amethyst Amethyst Amethyst Amethyst
earned 80% on the Turquoise Turquoise Turquoise Turquoise
Rosegold Rosegold Rosegold Rosegold
formative assessment
Beryl Beryl Beryl Beryl
Onyx Onyx Onyx Onyx
2. No. of learners who Amethyst Amethyst Amethyst Amethyst
require additional Turquoise Turquoise Turquoise Turquoise
Rosegold Rosegold Rosegold Rosegold
activities for
Beryl Beryl Beryl Beryl
remediation.
Onyx Onyx Onyx Onyx
3. Did the remedial Amethyst Amethyst Amethyst Amethyst
lessons work? No. of Turquoise Turquoise Turquoise Turquoise
Rosegold Rosegold Rosegold Rosegold
learners who have
Beryl Beryl Beryl Beryl
caught up with the
Onyx Onyx Onyx Onyx
lesson.
4. No. of learners who Amethyst Amethyst Amethyst Amethyst
continue to require Turquoise Turquoise Turquoise Turquoise
Rosegold Rosegold Rosegold Rosegold
remediation
Beryl Beryl Beryl Beryl
Onyx Onyx Onyx Onyx
5. Which of my teaching
strategies worked well?
Why did these work?
6. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
7. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?
Prepared by:
MARILOU B. RODRIGUEZ NEDALENE D. SAMONTE VIOLETA T. MACALINTAL CHRISTINE E. NAOQUINES
Master Teacher I Teacher III Teacher III Teacher I
Checked: Noted:
REMY L. UNTALAN LIEZEL M. VILLANUEVA, PhD
Head Teacher II - TLE Principal IV
