LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS-COOKERY
SECOND QUARTER

Grade and Section: 10-Rizal/Mabini Date: January 23, 2022 Time: 10:45-11:45 PM

CONTENT STANDARD The learners demonstrate an understanding in

preparing and cooking seafood dishes.

PERFORMANCE STANDARD The learners independently prepare and cooks

seafood dishes

Learning Competency: TLE_HECK9-12PC-IIe-14: 3.1 clean, cut, and fillet seafood

Objectives:

At the end of the lesson, students must be able to:

a. Identify the steps of filleting fish;
b. Demonstrate the correct steps of filleting fish.
c. Appreciate the importance of proper cutting of fish through giving examples.
I. Subject Matter:

Topic: Filleting Fish

Reference: Learners Material, page 208-210

Materials: Pictures, kitchen knife, chopping board, laptop and TV

Focused Skill: Identifying, Demonstrating

II. Procedure
Preliminary
a. Prayer
b. Greetings
c. Checking of Attendance

Motivation – Students will relate their experience based on the pictures shown.

Figure 1 Domingo, J. (2019). Figure 2 Tabanao, G. Figure 3 Dave. (2008).

Indigenous Bow and Arrow (2023) The Manobos Guide to Traditional
Fishing. [Photograph]. ABS- of Bislig, Surigao del Fishing in the Abra River.
CBN News.https://news.abs- Sur. [Photograph]. [Photograph]. Silver
 oto/06/11/19/indigenous- https://icca.ph/about/. https://www.silverbackpa
bow-and-arrow-fishing. cker.com/guide-
traditional-fishing-abra-
river//.

(Indicator 2 – Display proficient use of Mother Tongue, Filipino and English in facilitating
teaching and learning)

To demonstrate this, terms will be translated into Filipino or the mother tongue so that
students may relate to and express their thoughts about the topic.

(Indicator 9 - Adapt and use culturally appropriate teaching strategies to address the needs
of learners from indigenous groups)

To illustrate this, learners will share their observations and experiences from their locality as
well as their experiences using traditional fishing methods.

A. Activity – “Feel It, Fillet It” Demonstration of the correct method of filleting fish.

Applying the concepts they have learned, the learners will perform the task of filleting a fish
through collaborative work. An activity sheet will be used to guide learners through the activity
and a rubric will be used to rate their output. Also, learners will be given 15 minutes to do the
activity.
Directions:

1. Learners will work collaboratively with their partner.

2. Learners must wear their complete PPE (apron, hair net, and food gloves).
3. Prepare the materials needed such as knife, cutting board, plate, and paper towel.
4. Wash and make sure the fish are thawed properly.
5. Perform the steps in filleting fish.

(Indicator 1 - Apply knowledge of content within and across curriculum teaching areas)
Integration of concepts in mathematics will be used where learners will apply the exact
measurement of cutting a fillet.
(Indicator 4 - Establish safe and secure learning environments to enhance learning through
the
consistent implementation of policies, guidelines and procedures)
Before the activity starts, learners will be reminded to always be cautious when handling a
kitchen knife and ensure their safety during the activity.

(Indicator 6– Maintain learning environment that nurture and inspire learners to participate,
cooperate and collaborate in continued learning)

The learners will work collaboratively with their partner during the activity. The scoring rubric
will be presented, and learners will be allowed to change, modify, and make suggestions
about the rubric to be used.

B. Analysis

1. Describe the step by step method of filleting fish.

2. What are the problems you have encountered in filleting fish?
3. How will you maintain the efficiency of kitchen knives used in filleting fish?
 (Indicator 5 – Maintain learning environments that promote fairness, respect and care to
encourage learning)
Learners will be encouraged to participate and share their ideas, thus making them feel that
their ideas count and respecting their answers.

C. Abstraction

When filleting or skinning fish keep the skinning knife clean and wet, this lubricates the blade
and gives a much cleaner cut, more control of the knife and far less drag on the sides of the
blade.
(Indicator 3 – Use effective verbal and non-verbal classroom communication strategies to
support learner understanding, participation, engagement and achievement)
Use effective communication skills by giving constructive feedback about their activity. Also,
effective use of non-verbal communication accounts for my interactions with my learners.

D. Application
1. What is the importance of knowing the steps of filleting fish?
2. What will happen if you don’t know the steps of cutting fish?
3. How important is the proper cutting of fish?

(Indicator 7 - Apply a range of successful strategies that maintain learning environments that
motivate learners to work productively by assuming responsibility for their own learning)

Based on the outcome of their performance and how they were able to recognize the value
of understanding how to fillet fish, learners will apply their experience from the activity and
acquire a sense of responsibility.

III. Evaluation

Multiple Choice. Select the letter of the correct answer.

1. What is the first step in filleting fish?
a. Cut behind the head while angling the knife toward the front of the fish.
b. Turn the fish and run the knife just clear of the fins with a slight downward angle.
c. Peel the fillet back and run the knife over the backbone severing the small lateral fish
bones in the process.

2. What is the measurement of cutting the fillet from the head of fish?
a. an inch or two
b. three inches
c. four inches
3. Which among the following fish is appropriate for filleting?
a. Bangus
b. Bolinao
c. Squid

IV. Assignment
 Write at least 5 types of fish dishes in your locality.

Prepared by:

VANGILYN B. BOTE
Teacher I

Noted by:

CHRISTINE E. PAULICAN
ASP II/School Head
 ACTIVITY SHEET
Title of the Activity: “FEEL IT! FILLET IT”

Instructions:
1. Work collaboratively with your partner.
2. Wear your complete PPE (apron, hair net, and food gloves)
3. Prepare the materials needed such as knife, cutting board, plate, and paper towel.
4. Wash and make sure the fish are thawed properly.
5. Perform the steps in filleting fish:
a. Cut behind the head while angling the knife toward the front of the fish. Cut down
to the bone with at least one to two inches and follow the line through to just
behind the fins.

b. Wash the fish and make sure to remove all the blood inside the fish. Then wipe it with a
paper towel to prevent the fish from sliding on the cutting board.

c. Peel the fillet back and run the knife over the backbone severing the small lateral fish
bones in the process. Stop at this point.
c. Turn the fish over and repeat the procedure.

d. Cut any remaining attached sinew or skin. Remove the first fillet.

e. Repeat the procedure on the other side of fish.

f. Remove the belly bones from the fillet.

6. Place your fillet on a plate for presentation.

7. Clean all the tools used and make sure your working area is clean.

Congratulations!!!
 Dimension PERFORMANCE
LEVEL

Excellent Very Satisfactory Satisfactory Needs No Attempt Points

(4 pts.) (3 pts.) (2 pts.) Improvement (0 pt.) Earned
(1 pt.)

1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment correctly equipment equipment correctly equipment attem
equipment and confidently at all correctly and and but less incorrectly and less pt
times confidently most of confidently sometimesconfidently most of
the the time

No attempt
2. Application Manifests very clear Manifests clear Manifests Manifests less
of procedures understanding of the understanding understanding of understanding of
step- by-step of the step- by- the step-by-step the step- by-step
procedure step procedure procedure procedure seeking
but sometimes clarification most of
seeks clarification the time

No attempt
Works Works Works Works
independently with independent independently independently but
ease and ly with ease with ease and with assistance
confidence at all and confidence from others most
times confidence sometimes of the time
most of the
time
No attempt
3. Safety Observes safety Observes Observes safety Most of the time
work habits precautions at all safety precautions not observing
times precautions sometimes safety
most of the precautions
time
No attempt
4.Completene Task is completed Task is Task is nearly Task is started
ss of Task following the completed completed but not
procedures in the following following the completed
activity the procedures in following the
improvement/innovati procedures the project plan procedures in
ons in the the project plan
project plan
No attempt
5. Time Work completed Work Work completed Work completed
management ahead of time completed ___(mins./hours/da ___(mins./hours/da
within ys) beyond ys) beyond
allotted time

TOTAL POINTS
Rubric for Filleting Fish
Name: ________________________________