Pangdan National High Grade &

School Grade 7
School Section
Learning
Teacher JOANNE G. GODEZANO TLE 7
Area
DAILY LESSON Teaching
LOG Date & March 15, 2023 Quarter Quarter 4
Time

I. OBJECTIVES
Summarize/sum up recorded weights and measurements of processed
1. Learning
products. TLE_AFFP9-12MC-0d-1
Objectives
2. Contextualized
Objective
List down recorded weights and measurements of processed food
II. CONTENT/TOPIC
(fish) product
III. LEARNING
RESOURCES
A. References

Learner’s Materials
8-16
pages
Learning Module in Agri-Fishery Arts 7/8: Food Fish Processing,
B. Materials
Quarter 4
C. Other Learning
Visual material, Laptop
Resources
IV. PROCEDURES
*Prayer
*Greetings
A. PREPARATION
*Checking of Attendance
*Collecting of assignments
What is the importance of checking and inspecting the tools,
B. Review utensils or equipment you are using?

The learners will arrange the jumbled letters on the shape below to
form a word.
ALSTBEOPON

ODUPSN

C. Motivation

Answer the following questions.

1. What are the five (5) words you have formed?
_______________________________
2. When do you use these units?
___________________________________________
D. LESSON
PROPER
1. ACTIVITY ACTIVITY 2
Direction: Fill the blanks with the appropriate letter that correctly fits in
 the word being identified.

1. C_ P A C_ T _
It refers to how much a container will hold.
2. _ O L _ M E
It is the amount of space something occupies.
3. K I _ _ G R _ M
The unit used in measuring bigger mass
4. M _ A S _ R E _ _ N T
A way of comparing certain attribute of an object with some
given standard.
5. _ _ TA
A collection of information about a study under investigation.

The teacher processes the answer of the students and proceed to the
Discussion
Introduce the topic which is to Summarize/sum up recorded weights and
measurements of processed products
SUMMARIZING AND TABULATING ALL RAW DATA GATHERED
Any set of information or data collected for study should be organized
and analyzed systematically for easier and faster interpretation. To do this,
collected data may be presented in any of the following forms:
1. The textual forms are used when data to be presented are few.
2. The tabular and graphical forms are used when more detailed
2. ANALYSIS information is to be presented.
Using tables and graphs has the following advantages:
1. Data are presented in a more practical and convenient way.
Instead of writing text on the information gathered, items can be
enumerated in tabular form or shown in graphical form.
2. Data can be compared more easily.
Recording tables and graphs can be done more easily because the
needed information can be seen at a glance.
3. Data can be analyzed comparatively. known.

3. ABSTRACTION How do you summarize and tabulate all raw and gathered data?
(Generalization) What is the advantages of using tables and graphs?
ACTIVITY 2
Direction: Perform weighing and recording. You are instructed to
prepare Marinated Boneless Milkfish. Record the raw materials in
tabular form given the acquired weights and measurements. Make a
table in presenting your data.

Marinated Boneless Milkfish

Raw Materials
4. APPLICATION Fresh milkfish-1 kilogram vinegar-1 cup
Soy sauce- 1/2 cup salt Salt-5 tbsp
Blackpepper- ½ tbsp. garlic(minced)-1 tbsp
Calamansi juice- 1 cup sugar-5 tbsp

Rubric for scoring:

Rate
Criteria: 5 4 3
1. Collect and interpret the data systematically.
2. Present the data in a more practical and convenient way.
3. Record the data accurately.
E. EVALUATION Direction: Answer the question below

Why do you need to tabulate (record or list systematically) the gathered

data such as the ingredients and steps when you are preparing
processed food?
 Rubric for scoring:
3 pts- each complete, accurate, and thorough answer/ideas given
2 pts- missing major points of ideas
1 pt- misleading answers/ideas
0 pt-no ideas given
Visit your kitchen and observe available measuring or weighing
devices. Then, look inside your refrigerator and check what is stored
F. ASSIGNMENT
inside. Take the weight of each foodstuff such as fruits, vegetables,
fish, and meat and record data in your activity notebook.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B. No. of learners who require additional
activities for remediation
C. Did the remedial lesson work? No. of learner
who caught up with the lesson
D. No. of learner who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these works?

F. What difficulties did I encounter which my

principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/ discover which I wish to share with other
teachers?
Prepared by:
Checked by:
JOANNE G. GODEZANO
Secondary School Teacher I Noted:
(Substitute) ANALYN P. LABRAGUE
Crit MAKABAYAN Department Head
MA. DIANA L. POMIDA
Secondary School Head