School LLAMERA NATIONAL HIGH SCHOOL Grade Level GRADE 8

Grades 1-12
Daily
Teacher GLADEZ L. GALAGARAN Learning Area FOOD PROCESSING
Lesson
Teaching
Plan October 11, 2018
Date Quarter II
Time 8:40- – 9:40

I – OBJECTIVE
A. Content Standard The learner demonstrates understanding of uses and maintenance of food (fish)
processing tools, equipment, instruments and utensils in food (fish) processing.
B. Performance Standard The learner uses and maintain appropriate food (fish) processing tools, equipment,
instruments and utensils and reports accordingly upon discovery of defect/s.
C. Learning LO 1.1. Select tools, equipment, utensils and instruments according to food (fish)
D. Competency/Objectives processing method
At the end of the interactive discussions, the students will be able to;
- Define tools and utensils
- Dstinguish the types of tools and utensils used in Food Processing
- Draw the kinds of tools and utensils used in fish processing
E. LC Code TLE_AFFP7/8 UT- 0a-1
II - CONTENT Food (fish) processing tools, equipment and instruments
A. LEARNING RESOURCES
1. Teaching Guide Curriculum Guide
2. Learning Materials Projector, Laptop, PPT
B. Textbook K to 12 Basic Education CurriculumTechnology and Livelihood Education
Learning Module FOOD (FISH) PROCESSING
III – PROCEDURES
A. Preliminary Activities Prayer, Greeting, Checking of Attendance, Seating Arrangement (5mins)
B. Presentation of the The teacher will read to the class the objectives of the lesson (2mins)
Objectives
C. Review of the previous
lesson 1.What is a smokehaouse?
2. What are the types of smokehouse?

D. Activity/Motivation 1-2-3-4;
- 1 – hands on your lap
- 2 – hands on the back
- 3 – cross over your shoulder
- 4 – stand up
The person who stands late will be the one to answer the question or to do the task
(5 mins)
E. Analysis 1.
(10 mins)
F. Abstraction The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It can be a
cold smoke house or a hot smokehouse. It is a hot smokehouse if the fish is in close
proximity to the source of smoke and a temperature of 66 C to 88 C is produced. If
the source of smoke is 2 meters away from the fish and the temperature of smoke is
32 C –43 C, then it is a cold smokehouse. Some are simple like the barrel and drum
types while others are mechanized and controlled like the Torry smokehouse which
can also be used as a drier.
The Drier Smokehouse

The Parts of a Drier Smokehouse and their Functions

1. Removable slatted benches. They hold the fish to be smoked.
2. Removable hangers with hook. They are used for hanging fish to be dried or
smoked.
3. Wooden hooks. They are nailed from the top of a the drier smokehouse where fish
 are also hanged when drying or smoking.
4. Vents. Theseare located below the roof at the front and back of the smokehouse
to provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed and
burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies and
insects from entering the smokehouse
The Torry Smokehouse and Its Parts

Some Types of Smokehouse

1. Stainless Steel Smokehouse
2. Electric Smokehouse
3. Mechanical Smokehouse
4.Barrel Type Cold Smokehouse
5. Brick Smokehouse

(20 mins)
A. Application In a long bond paper the students will draw a smokehouse and label its part and
function. For 15 mins

IV. EVALUATION In a ½ sheet of paper. (5 mins)

Identify the following parts of a smokehouse.
____1. Serve as the top cover or roofing of a smokehouse.
____2. They hold the fish to be smoked.
____3. It is where the smoke producing materials are placed and burned.
____4. Serve as closure to openings like the vents to keep flies and insects from
entering the smokehouse..
____5. They are used for hanging fish to be dried or smoked.
____6. These are located below the roof at the front and back of the smokehouse
to provide the necessary air calculation.
____7. Conveys the smoke from the concreate furnace into the smokehouse.
____8. They are nailed from the top of a drier smokehouse where fish are also
hanged when drying or smoking.

9-13. What are the types of smokehouse.

VI - ASSIGNMENT
 In a ½ sheet of paper. (5mins)

1.What is freezer and refrigerator?

REMARKS

REFLECTIONS
A. No.of learners who earned 80% on the
formative assessment
B. No.of learners who require additional
activities for remediation.
C. Did the remedial lessons work? No.of
learners who have caught up with the
lesson.
D. No.of learners who continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did these works?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by:

GLADEZ L. GALAGARAN
Teacher

Checked by:

SACARIAS O. SAYSON
Head Teacher – I