School LLAMERA NATIONAL HIGH SCHOOL Grade Level GRADE 8

Grades 1-12
Daily
Teacher GLADEZ L. GALAGARAN Learning Area FOOD PROCESSING
Lesson
Teaching
Plan AUGUST 29, 2018
Date Quarter II
Time 8:4- – 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 equipment, tools and utensils
- Dstinguish the parts and functions of equipment, tools and utensils
- Draw the kinds ofequipment, 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 can sealer?
2. What are the parts and function of a can sealer?

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.What is a pressure cooker?
2. Have you seen a pressure cooker?
What is the importance of a pressure cooker in food processing?
(10 mins)
F. Abstraction The Pressure Cooker
A pressure cooker is an important canning equipment used to process fish packed in
a hermetically sealed container at a high controlled temperature and pressure for a
certain
period of time. Some of its parts and their functions are as follows:
1. Geared seam gauge or pressure gauge. It indicates the pressure and
temperature inside the cooker while processing.
2. Pressure regulator weight. It is used to close the vent pipe and regulate the
accumulated pressure inside the cooker while processing. It contains holes
which correspond to the desired pressure directly over the vent pipe. For
instance, if the desired pressure is 10 pounds, the pressure regulator weight hole
of 10 is inserted over the vent pipe.
3. Vent pipe for pressure regulator weight. It is where the pressure regulator
weight is placed. It releases steam when opened.
4. Bakelite wingnut or knob. It is used to securely fasten the cover of the cooker
to its body.
5. Arrowhead and arrowline. They indicate if the cover is properly seated on the
body.
6. Automatic pressure control. It consists of the vent pipe and pressure regulator
weight. It automatically controls the pressure inside the cooker while processing.
7. Overpressure plug. It automatically vent or release steam if the vent pipe
becomes clogged.
8. Cover. Seals the body of the cooker during processing.
9. Body. It holds the water for processing and the metal rack where the canned
products are placed during processing.
10. Bakelite top handle. This is for holding the cover when lifting it away from the
body or seating it properly on the body.
 11. Body or side handles. This is used for holding the body of the cooker when
transferring it from one place to another.
A. (20 mins)
A. Application In a long bond paper the students will draw pressure cooker and label its part and
function. For 15 mins

IV. EVALUATION In a ¼ sheet of paper. (5 mins)

Identify the following parts of the can sealer.
_____1. It is used to securely fasten the cover of the cooker to its body,
_____2. They indicate if the cover is properly seated on the body.
_____3. It holds the water for processing and the metal rack where the
cannedproducts are placed during processing.
_____4. It seals the body of the cooker during processing.
_____5. It automatically vent or release steam if the vent pipe becomes clogged.
_____6. It is used to close the vent pipe and regulate the accumulated pressure
inside the cooker while processing.
_____7. It is where the pressure regulator weight is placed.
_____8. It consists vent pipe and pressure regulator weight.
_____9. This is for holding the body of the cooker when transferring it from one place
to another.
_____10. This is for holding the cover when lifting it away from the body or seating it
properly on the body.

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

1.What is a Smokehouse?
2. Types of smokehouse?
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