LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY-FOOD (FISH PROCESSING)

GRADE 7 ( EXPLORATORY)
DATE: _________________

I. OBJECTIVE
A. CONTENT STANDARD
The learner demonstrates understanding of basic mathematical skills that relate with spoilage, rejects and the percentage
of recovery of yields.
B. PERFORMANCE STANDARD
The learner exhibits basic mathematical skills that relate with computation of percentage of spoilage, rejects and recovery
of yields
C. LEARNING COMPETENCIES
TLE_AFFP7/8MC-0d-2
LO 3. Calculate the production inputs and output
3.1. Compute for the percentage equivalents of actual spoilage and rejects
3.2. Calculate the percentage of actual yields and recoveries according to enterprise requirements
3.3. Record calculated data according to enterprise requirements
II. CONTENT
Spoilage and rejects
Recoveries and yields
III. LEARNING RESOURCES
A. REFERENCES
1. K to 12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade 7/8 page 97-101
2. K to 12 TLE , Agriculture/fishery- Food (Fish) Processing (Exploratory) Teachers Guide page 13
3. K TO 12 Basic Education Curriculum TLE Agri - Fishery-Arts-Food ( Fish) Processing Grade 7/8 page 3
IV. PROCEDURE
A. PREPARATORY ACTIVITY
Routine Activity
A. Greeting
B. Classroom management
C. Checking of attendance
D. Review
-Review various formulation
B. MOTIVATION
Describing Picture
C. PRESENTATION
Discussing and presenting
-Spoilage and rejects
-Recoveries and yields
D. DEVELOPING MASTERY
Multiple Choice
Directions: Read carefully the questions. Choose the answer from the options given.
Write the letter only in your answer sheet.
1. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?
a. 250 g b. 270 g c. 260 g d. 280 g
2. You are instructed to process fermented fish. What is the ratio needed to ferment fish and salt by weight?
a. 1:4 b. 1:5 c. 1:6 d. 1:7
3. In smoking fish, how many grams of salt is equivalent to one cup?
a. 250 g b. 270 g c. 260 g d. 280 g
4. In your laboratory room, your group leader asks you to prepare the mixture for mango jam. What is the
proportion needed?
a. 1:1 and 1:3/4 b. 1:2 and 1:1/2
5. Using 1:3 ratio in salting fish, how many grams of salt is needed to salt the fish weighing 900 grams?
a. 300 g b. 400 g c. 500 g d. 200 g
E. GENERALIZATION
1. How to calculate according to enterprise requirement of Data on actual spoilage and rejects and corresponding
percentage?
2. How to calculate according to enterprise requirements of Data on actual yields and recoveries and
corresponding percentage?
3. How to calculated data according to enterprise requirements?
 F. EVALUATION
Direction: Identify the following. Write your answer on the space provided for.
1. _____________________ refers to the number of finished products after computing for the production output
and input.
2. ______________________ is the proportion applied in preparing mango jam.
3. _____________________ is the ratio by weight of salt to fish in fermentation.
4. ____________________ is the weight of 1 cup salt in grams.
5. ____________________ is the ratio applied in dry salting to make brine

V. HOMEWORK/AGREEMENT
Give the following
1. What is the standard procedures in computing for production costs?
2. How to Validate the computed costs of production according to enterprise production requirements?

REFERENCE: Kto12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade
7/8page page 102-110

VI. REMARKS
VII. REFLECTION

A. . No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who caught up with the lesson.
D. No. of learners who continue to require remediation.

Prepared by:

PRINCESS G. LUMADAY
PSB Teacher

Checked by:

ANICETO V. VEA
Assistant Secondary School Principal II