DepEd Order No.
42, s2016
School TAMPAKAN NATIONAL HIGH SCHOOL Grade Level 8
DAILY
Teacher ARTHUR JOHN A. ALBESA Learning Area TLE
LESSON
Teaching Dates and Time NOVEMBER 14,2024/2:45-3:30 Quarter 2
LOG
Section 8-INTAGLIO Specialization AQUACULTURE
I. OBJECTIVES
The learner demonstrates an understanding of the concepts and skills in food
A. Content Standards * processing
B. Performance Standards * The learner independently creates a simple ingredient list for a hypothetical
food product.
C. Learning Competencies/ Objectives. At the end of the lesson, the learners are expected to:
A. identify the different types of ingredients used in food processing
B. appreciate the role of each ingredient in the food processing cycle
C. develop a simple ingredient list for a hypothetical food product.
II. CONTENT (Subject Matter) * Ingredients Used for Food Processing
LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials/Module pages
3. Textbook Pages
4. Additional materials from Learning Resource (LR)
Portal
B. Other Learning Resources TESDA TR, Curriculum Guide, Matatag-EPP TLE Curriculum
PROCEDURES (Preliminary Activities: 1. Prayer 2. Greeting 3. Checking of Attendance House Rules)
A. Reviewing previous lesson or presenting the *Review past lesson*
new lesson Introduce the new topic about ingredients used for food processing.
B. Establishing a purpose for the lesson (Motivation) The purpose of this lesson is to explore and understand the various
ingredients used in food processing and how each contributes to the
production, preservation, texture, flavor, and nutritional value of the final food
product. This knowledge is essential for anyone involved in the food industry,
whether as a producer, consumer, or entrepreneur, to ensure high-quality food
products that meet safety standards and consumer expectations.
C. Presenting examples/ instances of the new Activity 1
lesson Present pictures and let them share their thoughts (Think pair and share)
D. Discussing new concepts and practicing new
skills #1 Describe categories of ingredients used in food processing
E. Discussing new concepts and practicing new
Appreciate the role of each ingredient in the food processing cycle
skills #2
F. Developing mastery Develop a simple ingredient list for a hypothetical food product
(3rd Formative Assessment)
G. Finding practical applications of concepts 1. What have you learned in the activity?
and skills in daily living (Application) 2. How did you find the activity? Is cooperation observed in the activity?
3. How can you apply this knowledge gained in this activity in your daily life?
H. Making generalizations and abstractions In food processing, ingredients are categorized based on their functions and
about the lesson (Abstraction) roles in the final product. These categories help food manufacturers choose the
right ingredients for creating products that meet desired taste, texture,
nutritional, and preservation goals.
Ingredients Used for Food Processing
1. condiments
2. herbs and spices
3. food additives/ preservatives
I. Evaluation learning (Assessment) Activity 2:
Develop a simple ingredient list for a hypothetical food product
CRITERIA/ RUBRICS:
Ingredient Selection 4
Nutritional Value 4
Presentation &
Explanation 4
Consideration of Allergies 4
Team Collaboration 4
20 points
J. Additional activities for application or
Read on different methods of food processing following the industry standard
remediation (Assignment/Agreement)
III. REMARKS
IV REFLECTION
.
No. of learners who require additional
Did the remedial lessons work? No. of learners who have
No. of learners who earned 80% in the evaluation activities for remediation who scored below C caught up with the lesson
A. B. 80%
.
No. of learners who continue to require remediation Which of my teaching
D. E. strategies worked well? Why
did these works?
What difficulties did I encounter which my principal or supervisor can help
F. me solve?
What innovation or localized materials did I use/ discover which I wished
G. to share with other teachers?
Prepared by:
ARTHUR JOHN A. ALBESA
SHS Teacher II
Checked/Observed by:
Signature:
Name of Checker/Observer: EMILYN B. BORJA RACHELLE P. MOSQUETE
Designation: School Principal II Master Teacher I
Date Checked/Observed:
