School: SAN ISIDRO INTEGRATED SCHOOL Grade Level: 10

TLE-
GRADES 8 Teacher: MARILYN M. SOLIMAN Learning Area: COOKERY
Teaching Dates MARCH 17, 2022
DAILY LESSON LOG and Time: 1:00 -2:30 pm Quarter: 3rd Quarter

Daily Lesson Log

I. OBJECTIVES At the end of this session, the students should be able to:
a. Explain the guidelines in checking the freshness of fish and shellfish;
b. Identify fresh fish and shellfish;
c. Apply the importance of the guidelines in checking the freshness of fish and shellfish
in preparing quality seafood dishes.

A. Content Standards The Learners demonstrate an understanding of:

The composition and structure of fish and the characteristics and market forms of fish and
shellfish
B. Performance Standards The Learners should be able to:
Describe the structure of fish and the characteristics and market forms of fish and shellfish

C. Learning Competencies The learners should be able to:

Prepare and cook seafood dishes
II. CONTENT
Guidelines in checking the freshness of fish and shellfish (TLE_HECK10)

III. LEARNING RESOURCES Laptop

Internet/Data
Canva Presentation
Pictures/ illustrations
Cooking Video
Cookery Module
Learning Activity Sheets
A. References TLE - Cookery Quarter 3-Module 3: Prepare and cook seafood dishes
DepEd K-12 Curriculum Guide
Cookery Module
1. Teacher’s Guide pages TLE – Cookery Quarter 3-Module 3 pp. 1 - 16
2. Learner’s Material pages TLE – Cookery LM pages 7 - 15
3. Textbook pages None
4. Additional materials from Learning Activity Sheets
LRMDS portal
B. Other Learning Materials
IV. PROCEDURES
A. Reviewing previous lesson or Review: Market forms of fish
presenting the new lesson The students will identify the market forms of fish based on the given pictures.

6. 5. 4.

3. 2. 1.

1. Whole fish 2. Drawn fish 3. Dressed fish 4. Fish fillet 5. Butterfly 6. Steak cut

B. Establishing a purpose for the Motivation

lesson - Show a video presentation on the right way of choosing fresh fish
https://www.youtube.com/watch?v=ofGWrapZwXY
 Guide questions prior to video viewing
1. What is the implication of the video in our daily lives?
2. What are the things that you need to remember in choosing fresh fish?
3. What are the deciding factors that you need to consider in choosing fresh fish based on
the video?

C. Presenting examples/ instances of The students will answer the following question:
the new lesson - Based on the video presented what do you think will be our lesson for today?
- What do you know about this topic?

D. Discussing new concepts and Presentation of the lesson

participating new skills - Discuss the guidelines in checking the freshness of fish and shellfish
- Show Picture and discuss the things to consider in buying whole fish, fish fillets,
shrimp, lobster, crab, oyster, clams, mussels, scallops, and squid.
- Enumerate things to remember in buying fish and shellfish.

HOTS
Questions:
1. Which among the example of fish and mollusks is the most expensive and why?
2. Which among the given fish and shellfish is affordable for us but still nutritious?
3. If you will prepare seafood dish which among the salt water fish and fresh water fish
will you prepare and why?

Subject Integration
(Science, Health and Nutrition)
Fun Fact:
- Shrimp - Did you know that all shrimps are born male, however some develop into
females as they mature. Shrimps contain high levels of omega-3 and very low levels of
mercury as they are also rich in calcium and protein.
- Lobster- These incredible sea creatures can live between 45 – 50 years and can reach
up to 1 meter long. Lobsters are rich with zinc, iron phosphorus, vitamin B and E.
- Crabs - Do you know that the average life span of crabs are 3-4 years and there are
over 4,500 species of crabs? Crab meat contains high amounts of Omega – 3 which
helps prevent heart disease and improve brain function.
- Oyster, Clams, & Mussels – Did you know that oysters create classic pearl or gemstone
when foreign object, such as parasite enters its shell? It also contains several vitamins
and minerals including zinc and magnesium.

E. Developing mastery (leads for Activity 1

formative assessment) The students will answer activity 1 on page 8 of their module. They will write their answers
in their TLE notebook.
 Possible answers:
I. 1. Squid 2. Crab 3. Fish 4. Lobster 5. Shrimp
II. Answers will vary

F. Finding practical applications of Localization and Math Integration

concepts and skills in daily living
1. Which among the kind of fish and shellfish is the most common here in Cabanatuan
and Why?
2. How much is 1 kilo of Tilapia in your place?
3. If a kilo of Tilapia is P120.00 and you’re planning to buy 3.5 kilos, how much would it
cost and why?
Answer: (120 x 3.5 = P420.00)

G. Making generalization and Generalization:

abstraction or about the lesson
Let’s Practice
To assess the quality of fish and shellfish, what are some of the basic inspections you can
do? Enumerate your answers:
_____________________________________________________________________________
_____________________________________________________________________________
Valuing:
Complete the statement:
Knowledge and understanding about the guidelines in checking the freshness of fish and
shellfish is very useful in our daily lives because it helps us to: ________________________
__________________________________________________________________________

H. Evaluating learning Post Test

I. True or False.
Directions: Read the statement properly. Write T if the statement is true and F if
the statement is false.
______1. Gills of a whole fresh fish must be brilliant red or pink.
______2. Fresh shrimp must have soft meat and impaired legs.
______3. Lobster is ought to be dynamic and alert.
______4. Fresh and quality scallops smell rancid or sour.
______5. Fresh fish meat is ought to be firm and should ricochet back when pressed.
______6. Fresh whole fish has bright skin, firm meat and brilliant clear eyes.
______7. There ought to be fishy smell in a fresh fish.
______8. Fish filets and steaks meat must be clear, watery and no discoloration on the edges.
______9. Crab ought to be no moving and complete consumable legs and hooks
______10. Squid should have glassy clear and intact eyes, firm meat and no cuts in the skin.
Answers:
1. T 2. F 3. T 4. F 5. T 6. T 7. F 8. T 9. F 10. T

I. Additional activities for application Assignment:

Make research on the most expensive sea food dish in the world? Include the price,
country, and the name of the dish in your study.

J. Remediation Closure:
What have you learned in today’s lesson?
What have you discovered?
How are you going to apply this learning in your everyday activity?
V. REMARKS

VI. REFLECTION

Prepared: Noted:

MARILYN M. SOLIMAN MELODY EDEN S. MONTEVIRGEN

TLE Teacher Principal III