LESSON PLAN in Grade 10 Cookery

I. OBJECTIVE:
At the end of the lesson the student should be able to:
- identify the Market Forms of Fish
- describe the Market Forms of Fish
- value the importance of knowing the Market Forms of Fish

II. SUBJECT MATTER:

a. Topic: MARKET FORMS OF FISH
b. Materials: Visual aids, pictures, mnla. Paper
c. Reference: Learners Materials p. 179, Curriculum Guide p. 21

III. PROCEDURE:
A. Preparation
1. Daily Routine
a. Cleaning of the Classroom
b. Opening Prayer
c. Checking of the Attendance
B. Motivation
Energizer (Community Song Si Filemon)
Group Activity (Picture Puzzle)
Instructions:
1. Form the students into (2) two groups.
2. Each group will be given an envelope containing
puzzled picture.
3. They are going to assembled the puzzle the first
group to formed the picture will be the winner.
4. Prizes will be given after the class discussion.

C. Unlocking of Difficulties

Entrails – the internal organs of the fish, especially the

internal organs; viscera
Eviscerated – to take out the entrails of a fish

D. Presentation
Activity
(Group Activity)

1. Group the students into (2) two groups.

2. Each group will label the market forms of fish.
3. They are going to hang their output on the board with one
representative to discuss their output.
4. Additional information will be given by the teacher if needed.
5. They will be graded according to scoring rubric.
MARKET FORMS OF FISH

Whole or Round

- are those marketed just as they come

from the water.

Drawn

- are marketed with only the entrails are

removed.

Dressed

- are scaled and eviscerated, usually with

tail, heads and fins removed.

Steaks

- are cross-section slices of the larger

slices of fish. They are ready to cook as
purchased, except for dividing the very largest
into serving sized portions.

Fillet

- the side of the fish, cut lengthwise away

from the backbone, are called filets.
- a fillet cut from one side is called single
fillet.
 Butterfly Fillet

- are the two sides of the fish

corresponding to two single fillets held together
by uncut flesh and the skin.

Sticks

- are pieces of fish cut lengthwise or

crosswise from fillets or steaks into portions of
uniform width and length.

SCORING RUBRIC FOR GROUP ACTIVITY

Presentation The students will be able to label the market forms of fish
50% correctly. They explain and elaborate their answers.

Cooperation All members of the group cooperate during their group

30% activity.

Speed/ Time
They finished their activity before or on the time limit.
20%

Total: 100%

E. Application
Directions: Arranged the rumbled letters to make it correct based
on the given definition.

1. NRDAW - are marketed with only the entrails are removed.

2. SICKTS - are pieces of fish cut lengthwise or crosswise from fillets or steaks
into portions of uniform width and length.
3. DSSREDE - are scaled and eviscerated, usually with tail, heads and fins
removed.
4. SEATKS - are cross-section slices of the larger slices of fish. They are ready
to cook as purchased, except for dividing the very largest into serving si zed
portions.
5. HOLEW - are those marketed just as they come from the water.
 F. Generalization

Teacher’s Activity Student’s Activity

What are the Market Forms of Fish?
What do you call a fillet cut from one side?
Why do we need to know the different
market forms of fish?
Whole or Round, Drawn, Dressed, Steak,
Stick, Fillet and Butterfly Fillet
Single Fillet
It is important to know the market forms of
fish so that it could be easy for us to know
its specific use and at the same time it
gives us the idea on what kind or type of
menu are we going to cook based on its
desired cuts/forms.

IV. Evaluation
Matching Type
Directions: Match column A to column B.

Column A Column B
1. Dressed a. held together by uncut flesh and skin.
2. Single Fillet b. a form of fish cut from one side
3. Drawn c. also known as the “live fish”
4. Whole/ Round d. a form of fish with head, fin and tails
removed
5. Butterfly Fillet e. a form of fish with only the entrails is
removed.
f. a form of fish that is cut lengthwise with a
uniform width and length.

Answer key:
1. d
2. b
3. e
4. c
5. a

V. Assignment
Do research about the Nutritive Value of Fish.

Prepared by:

AILYN MAE O. BENGAN