DE LA SALLE JOHN BOSCO COLLEGE

La Salle Drive, John Bosco District

Mangagoy, Bislig City
COLLEGE OF TEACHER EDUCATION

DETAILED LESSON PLAN IN T.L.E 6

I. Objectives
At the end of the lesson the pupils should be able to achieve the following with 80% proficiency level:

1. identify the method of sea food preparation.

2. determine the importance of seafood preparation methods.
3. demonstrate how to prepare seafood.

II. SUBJECT MATTER

A. TOPIC: Seafood Preparation by Method

B. REFERENCES: Module 10 TLE
C. REALIAS: Visual Aids, Video, PowerPoint presentations.

III. Procedure

TEACHER’S ACTIVITY PUPIL’S ACTIVITY

I- INTRODUCTION
PRAYER:
Let us all remember that we are in the most holy
“Alright, good morning class, by the way I am teacher presence of God.
Jhen, and to formally start our class this morning, Let’s
In the name of the father, the son, the holy spirit.
have our prayer first. Kindly lead the prayer, Ruena.”
Amen.
Let us all recite the Lasallian prayer.
I will continue, O my God to do all my actions for
the love of you.
St.John Baptist de La sale, Pray for us.
Live Jesus in our hearts, Forever.
(sign of the cross)

GREETINGS:
“ Once again, Good morning, Class!”
“Before you take your seat kindly pick-up some pieces of “Good morning, Teacher Jhen!”
papers under or beside your chairs”.
“Are you done?”
“Thank you, teacher Jhen!”
“You may now sit down”.
“Yes, cher!”
“Are you ready for today’s class?”
CHECKING OF ATTENDANCE:
“Now, before we proceed, may I know who are the
absentees today?” There’s no absent cher.
“If none, let’s go on to our classroom rules.”
HOUSE RULES:
1. Listen attentively in the discussion.
2. Raise your right hand if you have some concerns.
3. Respect one another.

REVIEW:
“Can anyone tell me about the lesson that we have
discussed last meeting?
“The lesson that we have last meeting was all about
“Alright very good!” kitchen utensils”

MOTIVATION:
“Before we proceed to our topic for today, I want you to
identify or guess what kind of materials, kitchen wares or
appliances that I am going to present? Is that Yes
understandable”

Steamer

“What kind of kitchen appliance is this?”

“How
about this one?" “Griller”

“Microwave”
 “This
one?”

“How about this?” “Thawer”

“For the last picture, what do you call this one?” “Pan or Frying Pan”

“Now, I want you to tell me, what’s the use of these

kitchen materials?”
“for cooking”

Question:
1. Based on the activity that we had, what do you
think is our lesson for today?
“It is about food preparation.”
“Alright, very good! Our lesson for today is all about
Seafood preparation by method”
“Thank you! Now, let me show you our lesson
objectives”

LESSON OBJECTIVES:

1. Identify the method of sea food preparation.

2. Determine the importance of seafood preparation
methods.
3. Demonstrate how to prepare seafood.

II- INTERACTION

DISCUSSION:
“Now, let me introduce to you the methods of preparing
seafood, or how to cook some seafood. Would someone
read this for me?”
“Thank you for that!”
What are the three methods of steaming?
Steaming is a moist-heat method of cooking that
works by boiling water which vaporizes into steam;
it is the steam that carries heat to the food, cooking
it. Unlike boiling food submerged in water, with
steaming the food is kept separate from the boiling
water but comes into direct contact with the hot
steam.

For high volume kitchens, a commercial steamer or oven

is the most efficient. Other methods of steaming
include using a pot and steamer basket, using a
microwave, or wrapping foods in foil so they can steam
in the oven.

Have you ever tried steaming food aside from seafood?

Does cooking rice an example of steaming?
Very good! Of course not, because when you cook rice it Yes.
is needed to soak it in water. Alright? No.
Let’s take a look at this video, so that you could really
understand how to steam or what is steaming.
Yes.
Now, do you have any questions?
(playing the video)

Alright, now let’s proceed to Grilling method.

Kindly read the definition of grilling, Michael.
None.

Grilling involves cooking food on a rack over a heat

source, usually a charcoal fire or ceramic briquettes
heated by gas flames. Direct heat quickly sears the
outside of food, producing distinctive robust,
Now, let’s take a look at the video on how to grill. roasted―and sometimes pleasantly
Alright, aside from the word grilling itself, what do you charred―flavors and a nice crust
think the advantages of grilling are? (playing the video)

Grilling is a great way to cook healthy meals and

enjoy the outdoors. Grilling can also help lower
your calorie intake and may even help with weight
And also grilling needs to be done in a well-ventilated loss. While grilling does not remove all the fat from
area or outside. It can cause fire hazards if you are meats, it causes the excess fat to melt and drip off
unfamiliar with this method. the racks.

This time, let’s proceed to microwaving.

Kindly read.
 Microwaving is cooking food in a microwave oven.
It is often quicker and more convenient than
equivalent methods such as boiling or baking.
Does anyone here have a microwave at home? Many viands, for example, can be microwaved
instead of steamed or fried in a pan.
What food usually did you cook in a microwave?
Can anyone tell me some idea about microwave
disadvantage? Yes.
Leftover foods.
Microwaves do have some downsides. For example, they
may not be as effective as other cooking methods at
killing bacteria and other pathogens that may lead to food The food might not cook properly.
poisoning. That's because the heat tends to be lower and
the cooking time much shorter. Sometimes, food heats
unevenly.

Now, let’s a take a look in this video, on how to operate a

microwave.
Do you already have an idea what is microwaving?

Alright, that’s good to hear! Let’s now go to Marinating.

(playing the video)
Can you read this, Almarie?

Yes

Making a flavourful liquid to soak foods in before

Who among you here tried marinating fish or meats?
What ingredients did you used?
Alright, very good! That’s a Filipino style of marinating. Half an hour is enough time to marinade.
Right?
Let’s have a look on the video on how to marinade.
Let’s now go to Thawing.
cooking is known as marinating or marinading.
Water, oil, wine, beer, liquor, sauce, an acid like
citrus or vinegar, salt, pepper, and a range of spices
are typical ingredients in a wet marinade. Many fish
and shellfish benefit from a quick soak in a
marinade to boost flavour and help retain moisture.
Even so, use care when choosing marinade
ingredients and limit the sea foods time in the
marinade so as not to overwhelm its natural flavour.
Me.

Kindly read, Gin. Vinegar, soy sauce, salt, pepper, onions.

Yes.
Thank you so much, Gin!
Now, may I ask Danica, what have you understand about (Playing the video)
thawing?
 no more ice. Many times, thawing is simply thought
Alright, that’s an amazing answer!
of as the opposite of the freezing process.
Have you experienced thawing or defrosting at home?
It's similar to taking frozen foods like fish or meat
So there are three types of thawing; refrigerator thawing out of the freezer and defrosting them so they can
cool water thawing, microwave thawing. be cooked easily because the ice has already
melted.
When we say, refrigerator thawing what do you mean by
that, Jay Ann?

Yes.

Alright very good.

How about the cool water thawing? Do you have any
idea, Sheena?
Who among you here, experienced water thawing?
Alright, I also experienced water thawing, since it’s the
less time consuming.
Now, how about microwave thawing? Do you have any
idea about this Ruena?
Refrigerator thawing is like getting the product
from the freezer in your refrigerator and put it in the
lower shelf of your fridge, since the lower shelf
does not produce ice, it is only the cooling effect
that will preserve the goods from rotting.
Cool water thawing is getting the frozen goods
from the fridge and soaks it in tap water. And every
30 minutes or less, you have to change the water,
since the water is getting colder.

Alright, excellent idea! Me.

And also, if you don’t have a microwave, you can also

use your pots; add enough water good for the amount of
the frozen product. Place the meat or sea foods and let it
boil twice.
Cher, I guess, microwave thawing is getting the
But if you used these methods, the microwave and a pot frozen products out of the fridge and defrost it using
thawing, make sure to cook immediately the products microwave oven.
because it might get rot later on, since some parts are
already exposed to heat. Alright?

Alright, let’s have a glimpse on how to defrost or thaw

some goods.

Alright! For the 6th method, the Poaching. Kindly read

Leanne.

If you’re wondering the difference between poaching and

(playing the video)
boiling, here’s some explanation.
 Poaching is "to cook an item by submerging it in In the cooking process known as poaching, food is
 a barely simmering liquid. Poaching is not a
rolling boil. Poaching, compared to boiling, is a
much gentler technique. Poaching generally calls
for food to be fully submerged in a liquid that is
kept at a constant and moderate temperature,
between 160° and 180°F.
heated while submerged in a liquid such water,
milk, stock, or wine. Poaching differs from other
"wet heat" cooking techniques like simmering and
boiling in that it employs a temperature that is
considerably lower (about 70–80 °C [158–176 °F]).

 There are three poaching methods: shallow

poaching, submersion poaching, and par-
poaching. All poaching methods are great for
gently cooking delicate foods like fish, eggs,
meat, vegetables, and fruit. The trick with
poaching is to keep the liquid at a low
temperature–just below the boiling point.

 You can use milk or coconut milk to poach

chicken or fish.

Let’s take a glance on how to poach a sea food.

Now let’s proceed to Broiling.

Do you have any idea what is broiling? Yes.
Runnel?

Alright, very good Runnel.

So, similar to grilling, broiling involves applying

heat to the meal from above rather than from
underneath. Set up shop by turning on the broiler
in your oven and placing a skillet or broiling pan
underneath the food to catch the juices.

One procedure of broiling is;

1. Pat down the fish fillets with a paper towel.
2. Then brush both sides with olive oil and (playing the video)
sprinkle with salt and pepper.
3. Lay the fish fillets down on a broiling pan
after covering the pan with foil.
4. Broil for 5 minutes or until the fish are opaque It is a kind of food preparation that uses direct heat
and flake when speared with a fork. like grilling.

Please remember that broiling requires constant

attention, because it's so easy to overcook your
fish.

Let’s take a look on the video on how to broil.

Alright, did you understand what is broiling?

Let’s now proceed to Pan searing.

Do you have any idea what is Pan searing?

Alright, kindly read what is pan searing.

When Searing, set the pan over high heat and add a few
teaspoons of vegetable oil (vegetable oil has a greater
smoke point). As the pan warms up, pat the meat dry to
prevent steaming instead of searing. The meat can be
added once the oil begins to shimmer and softly smoke.
(Playing the video)
Searing somewhat like grilling but it needs a very little
amount of grease or oil so that it will not stick to the pan. Yes.
It is not like with frying since frying needs a lot amount
of oil.

Here’s a video on how to sear.

Now let’s proceed to Baking. None.

What is your idea, when you heard the word baking? Pan-searing uses high heat to seal in juices by
forming a delicious crust. The key to pan-searing is
Alright. So baking is not only for cakes but also for sea making sure the pan is hot enough. To test a pan for
foods which means baking is the process of cooking by readiness, sprinkle a drop of water onto the pan; the
dry heat, especially in some kind of oven. water should sizzle or jump around.

APPLICATION:
The teacher will let the students recall the methods
shared.

Alright now, have you understood those methods that I

was sharing a while ago?
Can you identify all of those?

Alright very good!

(Playing the video)
What about the three types of thawing?

That’s fantastic!

Baking a cake.
GENERALIZATION:
1. What have learned about our discussion?

2. Without these methods, can we still make good

food?

3. Do you think, these home appliances such as

microwaves help us in preparing foods in easy
way?

“Alright, that was awesome.” Steaming, grilling, microwaving, marinating,

“Now, I’ll be dividing the class into three. Kindly count thawing, poaching, broiling, pan searing, and
1,2,3. Before you proceed to your group please observe baking.
silence and don’t drag any of the chairs, so that we could
not disturb the other class.”

III- INTEGRATION
 Refrigerator thawing, cool water thawing,
ACTIVITY 1: GROUP WORK
microwave thawing.
Directions: The class will be divided into three. Make
your own procedure and on how to cook sea foods.
Demonstrate in class.
Alright, so what you are going to do is to make your own
procedure on how to prepare sea food (any kind of sea I learned that these methods are so important for us
foods) and demonstrate it in class after. to have knowledge about preparing sea food
products.
For example: Grilled milkfish or bangus
Procedure: I believe not. Because we don’t have any
knowledge in terms of preparing these products.
1. 1. Rinse the fish with cold water and pat dry.
2. 2. If desired, marinade the fish in the refrigerator for Yes. And it makes our workload easier.
about 2 hours.
3. 3. Season as desired.
4. 4. Lightly grease foil or unheated grill rack.
5. 5. Cooking time is 6 to 12 minutes per inch thickness.
6. 6. Turn fish halfway through estimated time.
7. 7. Grill the fish until it is just opaque throughout.
8. 8. Ready to serve.
Note: You can make your own procedure. Be creative on
making a name of your recipe.
Rubrics:
Creativity- 15%
Originality-10%
Collaboration-10%
Presentation- 15%
Total- 50%

ACTIVITY 2:
Directions: Write true if the statement is correct and
false if the statement is wrong.
1. Steaming is a gentle, fat-free cooking method that
keeps the natural moisture in foods. (t)
2. Thawing gives a smoky flavour and crisped
texture to finish and shellfish. (f)
3. Microwaving makes the seafood extremely
perishable. (f)
4. Oven broiling adds a nutty, browned flavour and
crisp texture to foods. (t)
5. Pan searing works well for cooking fish steaks. (t)
Essay:
Directions: Choose one among the 8 methods discussed.
Describe why this method is the best for preparing
seafood. 3-5 sentences maximum. [10 points]
“I’ll give you 10 minutes to finish it”.
“ kindly pass your papers in front”
“Alright, thank you everyone”.
“Let’s remember these methods are very important, since
we have different way of preparing such products”

“And let us also remember the right way in preparing the

sea food. Our hands and materials should always be
clean”

“Am I clear?”

“Is there any concerns? If none, kindly write down your

assignment”.

ASSIGNMENT

Research some methods aside from the 5 that has

been discussed.

“Do you have any questions?”

“If none, kindly stand for the closing prayer.”

CLOSING PRAYER

(Lassallian Prayer)

“Thank you so much for participating and God bless!

Yes

DE LA SALLE JOHN BOSCO COLLEGE

La Salle Drive, John Bosco District
Mangagoy, Bislig City
COLLEGE OF TEACHER EDUCATION
 DETAILED
LESSON PLAN

in T.L.E 6
SUBMITTED BY: Ms. Jena Claros,
Tresha Orquita
& Gin Ivan Juario

SUBMITTED TO: Tchr. Haidee

Calumpang