School: Lianga National Comprehensive High School Grade Level: 9
Learning Area: FOOD
Teacher: Ana liza B. Sarceda
PROCESSING
Date & Time: July 29-August 2, 2024 Quarter/Week: Q1-Week 1
Daily Lesson
Log
Day 1 Day 2 Day 3 Day 4 Day 5
A. Content Area
The learner demonstrates understanding food processing by fermentation and pickling.
B. Performance Standards
The learner independently demonstrates procedures of fermentation and pickling.
The learners should be able to:
C. Learning Competencies LO 1. Prepare equipment, tools and utensils
1.1. Select equipment, tools and utensils for fermentation and pickling are according to requirements.
1.2. Prepare and sanitize equipment/ utensils for the above food processing methods are according to manufacturer’s specifications
D. Learning Objectives a. Identify the different equipment, tools and utensils used in fermentation and pickling
b. Explain the importance of regularly checking and calibrating equipment in food processing to ensure precision and safety.
c. Express a sense of responsibility for the quality and safety of the food products prepared through the proper use of equipment and tools.
Learning Competencies Code
SPTVE_AFFP8FV-Ia-b-1
II. CONTENT
1. Pickling Equipment, Tools and Utensils 2. Cleaning and Sanitizing Equipment, Tools and Utensils Written Work no. 1
III. LEARNING K to 12 Basic Education
RESOURCES Curriculum Technology and
Livelihood Education PowerPoint presentation,
Learning Module in Food pictures
Processing PowerPoint presentation,
pictures, video clips
K to 12 Basic Education
Curriculum Technology and
Livelihood Education
Learning Module in Food
Processing
A. References
1. Teacher's Guide Pages
2. Learner's Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning
Resources (LR) Portal
5. Other References
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing Previous Learners' Activities:
Lesson or presenting new What are the different tools, equipment and utensils used in 1. Answer self-assessment
Differentiate fermentation and picking.
lesson pickling? 2. Answer activity no. 1 and 2
Time Allotment 5 minutes 5 minutes in Lesson 1: Preparing
Equipment, Tools for
B. Establishing a purpose for Name me: Watch and Learn: fermentation and pickling
the lesson Show students the image of various equipment, tools, Watch a short video presentation on how to check, sanitize and
and materials used in fermentation and pickling. calibrate fermenting and pickling equipment.
Ask students to identify and name each item and its
purpose in the process. Guide Questions:
1. What are the key steps and procedures demonstrated in
the video for checking food processing equipment?
2. Why is it important to visually inspect equipment
before using it in food processing?
3. How does the video emphasize the significance of
equipment sanitation in food processing? What
sanitization techniques were demonstrated?
Time Allotment 5 minutes 5 minutes
C. Presenting Matching Game
examples/instances of the Equipment and Tool Identification Instructions:
new lesson Instructions: 1) Distribute the flashcards to the students.
1) Divide the students into groups. 2) Ask them to match the name of the equipment or tool with its
2) Provide each group with a set of fermentation and pickling corresponding picture.
equipment and tools. 3) Write the proper checking, sanitizing and calibrating of
3) In their groups, students will identify each item and discuss equipment
its purpose in the fermenting and pickling process. Guide Questions:
4) Each group will present their findings to the class. 1) What equipment is used for fermenting and pickling food?
2) Why is it important to use the right tools in food processing?
3) How can using the wrong equipment affect the quality of the
final product?
Time Allotment 20 minutes
20 minutes
D. Discussing new concepts Discussion proper: Discussion proper
and practicing new skills Discuss the significance of following manufacturer's The teacher will explain the importance of
specifications for equipment setup, emphasizing safety checking, sanitizing and calibrating equipment
and optimal results. for the above food processing methods in
Hand out the manufacturer's specifications for the accordance with manufacturer’s specifications
equipment and tools used in the fermenting and The learners will discuss the potential risks of
pickling process. using improper equipment or tools and the
Instruct students to read and understand the consequences it may have on the final product.
specifications for the equipment they gathered earlier.
Have a brief discussion about the key points from the
manufacturer's specifications and why they are
important.
Time Allotment 20 minutes 20 minutes
E. Developing Mastery/ Arrange me:
Deepen your understanding:
Finding practical applications Arrange the following procedures by writing letter A as First
1. Why is it important to prepare equipment and tools for
of concepts and skills in Step B as second step and so on.
fermenting and pickling in accordance with manufacturer's
daily living/Making A. Cleaning the equipment
specifications?
generalizations and 1. Allow to air dry.
abstractions about the lesson 2. Rinse with clean water.
2. What are some common types of equipment and tools used in
3. Remove from the solution.
the fermenting and pickling process?
4. Disinfect by soaking in a sanitizer solution.
5. Wash all the equipment with soap.
3.How can deviations from manufacturer's specifications in
B. Sanitizing equipment
equipment setup impact the quality and safety of the final
1. Allow air to dry.
product?
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment in the mixture.
4. Can you provide an example of a specific piece of equipment
4. Pack and store in clean and dry cabinet.
used in the process and its manufacturer's specifications for
5. Prepare all the equipment that is needed to sanitize.
setup?
6.Remove from the solution.
Time Allotment 15 minutes 15 minutes Learners' Tasks:
F. Evaluating Learning 1. Instruct Me!!! The students should task
What I Have Learned of researching and writing a
report on the importance of
The teacher will explain the directions for answering the
written activity.
Directions: Share your learnings from the lesson above by 2. “Test proper”
completing the sentence below. Write your answer in your (See attached Quiz)
activity notebook.
3. Checking of papers
I have learned to _______________ the different tools,
equipment and utensils in checking, sanitizing, and
_________________________________. calibrating equipment in food
processing. They can include
real-life examples of
Time Allotment 10 minutes 10 minutes equipment failures and their
consequences when proper
G. Additional activities for maintenance is neglected.
application or remediation
Time Allotment
Total Minutes
1:30 minutes 1:30 minutes
V. REMARKS
