School: MRVNHS Grade Level: 8

DAILY Learning
Teacher: Aileen H. Arcabal Cookery
Area:
LESSON 4th
Teaching April 4, 2024 Quarter:
Quarter
PLAN Date and Time: 10:00 – 12:00 A.M.

I. OBJECTIVES

A. Content Standards The learner demonstrates understanding food processing by fermentation

and pickling.
B. Performance Standards The learner independently
demonstrates procedures of
fermentation and pickling.
C. Learning LO 1. Prepare equipment, tools and utensils
Competencies/Objectives 1.1 Identify appropriate equipment tools and utensils used in
Write for the LC code for fermentation of fruits and vegetables
each

TLE_AFFP9- 12FR-IIh-i.
II. CONTENT Basic equipment, tools and utensils used in fermenting and pickling.

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide (pages)
2. Curriculum Guide (pages) Melc Pp.426
3. Learner’s Materials pages Module Pp. 6-13
4. Additional Materials from y3-module-1-food-pickling.pdf
learning Resource (LR)
portal
B. Other Learning Resources PowerPoint Presentation, Pen and Paper, TV, actual tools and pictures
IV. PROCEDURE Greetings
Prayer
Checking of attendance

A. Review the previous lesson PRE-TEST

or present the new lesson Multiple Choice: Read and understand the following questions. Select the best
answer by writing only the letter in your quiz notebook.
1. Which of these tools is used to prepare and slice fruits and vegetables?
a. table knife
b. paring knife
c. kitchen knife
d. slicing knife
2. Which of the following is the best step in sanitizing utensils?
a. Rinse thoroughly with tap water.
b. Dry under the sun after washing.
c. Immerse utensils in hot water.
d. Wipe the utensils with clean cloth.
3. What utensil is used to separate coarse particles in the ingredients?
a. colander
b. strainer
c. mixing bowl
d. basin
4. What utensil is used to measure liquid ingredients?
a. glass measuring cup
b. aluminum measuring cup
 c. measuring spoons
d. coffee cup
5. What utensil is used to measure small quantity of ingredients?
a. measuring spoons
b. measuring cups
c. glass measuring cup
d. coffee cup
6. What do you call the transformation of carbohydrates into alcohol or acids
through the action of micro-organisms?
a. pasteurization
b. fermentation
c. preservation
d. processing
7. What do you call the decomposition of simple sugar in fruits into alcohol
and carbon dioxide ?
a. acetic fermentation
b. alcoholic fermentation
c. lactic acid fermentation
d. all of these
8. What is the method of processing foods in brine (salt) or in vinegar with or
without bacterial fermentation?
a. pickling
b. salting
c. smoking
d. drying
9. What product is made from sugary or starchy materials by alcoholic
fermentation followed by an acetous one?
a. bagoong
b. patis
c. vinegar
d. wine
10.How do you obtain the unit cost of a product?
a. Cost of production divided by the number of servings yield
b. Cost of production divided by the number of servings sold
c. Cost of production minus sales
d. Cost of production plus profit
This lesson deals with preparing, tools and utensils properly for the
B. Establishing a purpose for fermentation of fruits and vegetables.
the lesson Let us define:
Food processing
Fermenting- to go through a chemical change that results in the production of
alchohol
Pickling- a article of food that has been preserved in brine or vinegar

C. Presenting examples/ Today we are going to identify the tools and equipment needed in fermenting
instances of the new lesson and pickling fruits and vegetables
D. Discussing new concepts
The teacher will give an introduction to the topic
and practicing new skills
#1
E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery Tell me my Name!!!!

11

12 13

14 15.

G. Finding practical Activity Fill in Me!

applications of concepts Directions: Read comprehensively the scenario and write your answer in each
and skills in daily living blank. Agnes spent her Christmas vacation in her Aunt in a distant town. It was a
big, luxurious old house. During her stay, she observed that her Aunt loved to
cook varied dishes. One day her friend invited her to a dry picnic. She planned to
cook food. She went to the kitchen and picked some of the ________, and
_______ needed in the preparation. She prepared the equipment, tools, and
utensils by cleaning and sanitizing. During the preparation, she used _______ for
slicing and ______ for vegetables and fruits in peeling for her salad preparation.
She measures some condiments using _________to seasoned the dish
H. Making generalizations
and Why it is important to identify the appropriate tools and equipment in
abstractions about the fermenting and pickling?
lesson
I. Evaluating learning Directions: Read comprehensively the questions below. Select the correct
answer by writing the letter of your choice before each number
1.What kind of machine is used to seal items, packaging and other thermoplastic
materials utilizing heat?
a. gas burner
b. refrigerator
c. impulse sealer
d. Pressure cooker
2.Which of the following is a kitchen tools used to fill jars, made of various sizes
of stainless, aluminum, or of plastic?
a. ladle
b. funnel
c. mixing bowl
d. earthen pots
3.Which device used to quantify amounts of fixing ingredients?
a. thermometer
b. weighing scale
 c. heavy duty scale
d. clock type weighing scale
4.What device is used to quantify amount of fixing ingredients?
a. thermometer
b weighing scale
c. measuring cup
d measuring spoon
5.How do you calibrate a weighing scale device?
a. check the brand of the weighing scale
b. check the type of weighing scale used
c. check the place where the weighing scale is placed
d. check the hand of the weighing scale pointed at zero degree
6.What are the advantage of preparing equipment, tools and utensils prior to
processing of food?
a. prolong shelf life
b. enhance taste and flavor
c. improve nutritional quality d.fast-pace
d processing of food
7.How do you disinfect germs and microorganism in a tools, utensils and o the
reequipment?
a. wash with soap and rinse with dry cloth
b. wash with soap and wipe with clean water
c. wash with soap, rinse with clean water and sanitize then air dry
d. wash with detergent solution, rinse with clean water, wipe withclean cloth
and keep in the cabinet.
8.What device is used to measure an accurate measurement of any type of
powder or liquid ingredients in cooking?
a. beaker
b. salinometer
c. refractometer
d. measuring cups and spoons
9.Why there is a need to identify the uses of equipment, tools and utensils while
preparing food?
a. hasten the product
b. have a good, fast and safety cooking
c. enhance the quality of the product
d. avoid heavy microbial contamination
10.What tools or utensils are used to hold and for mixing fruits?
a. tong
b. spatula
c. mixing bowl
d. measuring cup and spoon
J. Additional activities for Study the sanitary practices of food processing.
application or remediation
V. REMARKS Not attain
VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B.-No. of learners who required additional
activities for remediation who scored below
80%
C. Did the remedial lesson work? No. of
learner who caught up with the lesson
D. No. of learner who continues to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter that my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/ discover that I wish to share with other
teachers?

Prepared by: Checked by:

AILEEN H. ARCABAL MARIA CHRISTINA B. SERENO
Teacher-I Master Teacher 1

Noted:
MARIA MAIDA B. FLORES
Principal II