Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SINDANGAN NATIONAL AGRICULTURAL SCHOOL
Sindangan Zamboanga del Norte

LESSON PLAN IN FOOD PROCESSING 9

I LEARNING ACTIVITIES

At the end of the lesson students will be able to:

A. Identify the Materials for Fermentation and Pickling;

B. Enumerate and Explain the steps in preparing the raw materials for fermentation and
pickling;
C. Appreciate the value of preparing the raw materials.

II SUBJECT MATTER

Topic: Prepare the Raw Materials

Reference: Competency Based Curriculum for Food Processing module 1,lesson 2 ,pages 16-23.
Materials : Laptop,TV, pictures and Video Presentation on the Proper handling and Washing of
Vegetables and Fruits
Process Skills: Observing,Identifying

III PROCEDURES

A. Preliminary Activities
a. Prayer
b. Checking of Attendance
c. Classroom Management /Short Orientation of the Rules in the Classroom
d. Brief review about the previous topic
e. Overview- Briefly indicate some of the topics that will be covered
f. Unlocking of Difficulties

B. Elicitation
*The Teacher will show pictures of Raw Materials that are to be used in Fermenting and
Pickling.
*Students will have to determine the pictures whether it is Raw Materials or already Processed
Food.

C.Motivation
Pick and Tell !

*Students will be group into 4. Each group will have to discuss the word they have picked . The
word have something to say with the ‘Factors to Consider in the Selection of Fruits and
Vegetable when it comes to its Quality.
 Word to choose/pick: 1.Cleanliness; 2. Shape; 3. Size ; 4. Color and Texture

Group 1- Wholesomeness and Cleanliness (Cleanliness)

Group 2- Freedom from undesirable Substance and Desire of perfection in shape ( Shape )
Group 3- Uniformity of Sizes and Freedom from Blemishes. CSize)
Group 4- Desirable aroma,color,flavor and Texture;and Nutritive Value ( Color and Texture)

D. Lesson Proper / Exploraton

*The teacher will have to explain and discuss the following:

o Selection of Fruits/Vegetables
o Preparation of Vegetables for Processing.
o Raw Materials for Fermentation and Pickling( Sour and Sweet Pickles)
o Steps in preparing the Raw Materials
1. Good quality;
2. Free from bruises and blemishes;
3. It has its Nutritive Value;
4. Fresh and Firm

o Sanitary Food Handling Practices

* The teacher will present a video on the ‘Proper Handling and Washing of Vegetables’.
*Teacher will be asking some questions related to the video being viewed.

Steps on how to handle and Wash vegetables /fruits.

1. Check the vegetables or fruits .Disregard rotten,damaged and injured fruits and
vegetables.
2. Soak the vegetables/fruits in tap water for 15 minutes.
3.Rinse the vegetables in a running water.
4.Peel off the outer skin/surface of the vegetables/fruits to reduce its microbial load.
5.Cut the vegetables /fruits with the designated chopping board and knife intended only
for the raw materials that have been checked,washed and sliced.

E.Generalization

Why is important to sort and grade raw materials for processing foods by fermentation and
pickling?

IV EVALUATION

Direction: Write the letter of the correct answer in a ¼ sheet of paper.

1. Any group of things having something in common is _______.
a. grade c. select
b. classify d. sort
2. One quality of fruits/vegetables that must be observed when sorting and grading.
a. bruise c. fresh
b. blemish d.odor
 3. Part of fruits/vegetables that must be removed when preparing them
a. dry leaves c. spoiled portion
b. seeds d. bruised
4. What tool should be used to get the exact weight of the raw materials for
pickling?
a. weighing scale c. measuring cup
b. measuring spoon d. all of these
5. In selecting good quality of raw materials, what is to be considered?
a. price c. grade
b. kind d. label

Answer Key:
1.d
2. c
3. a
4. a
5. c

V ASSIGNMENT

Explanation
1. Why is important to follow the steps in Preparing the Raw Materials?
2. Why Proper Handling and Washing of raw materials necessary? (10 points).
Note: Write in 1/2 sheet of paper.