Daily Lesson Log Date: January 11, 2024 Grade Level: 10

Learning Area: TLE 10 Grading Period: 2nd

As per DepEd Order #42, s. 2016 Teacher: JEZREEL P. RABA, LPT
I. OBJECTIVES
a. Content Standard The learners demonstrate an understanding preparing and cooking fish and shellfish
dishes.
b. Performance Standard The learners independently prepare and cook fish and shellfish
c. Learning TLE_HECK10ED-IIb-d-2
Competencies/Objectives a. Discuss the procedure of deboning of dish and opening an oyster.
b. Demonstrate various method of cooking fish and shellfish.
c. Prepare ingredients according to a given recipe.
II. Subject Matter Cooking of fish and shellfish

Learning Resources
A. References
1. Teacher’s Guide Technology and Livelihood Education Home Economics – Cookery Q2
2. Learner’s Material
3. Textbook Pages P 21-22
4. Instructional Materials Visual Aids, Realia, Video Presentation, Laptop, Television, Chalk and Board
from Online Portal
III. PROCEDURES
A. Review/Motivation Answer the following:
 Why is it important to handle fish?
 What are the handling practices of fish?
 How do you handle shellfish?
 What will happen when fish are improperly handled?
a. Establishing a purpose As with any type of food it is important to handle seafood safely to reduce
for the lesson the risk of foodborne illness, often called “food poisoning.” Follow safe handling
tips for buying, preparing, and storing fish and shellfish. You and your family can
safely enjoy the fine taste and good nutrition of seafood.
b. Presenting examples or Directions: Read each item carefully and choose the letter of your answer. Write
instances of the new your answer in separate sheet of paper.
lesson
1. Which of the following seafood that is easily become dry when cooked
A. Fat fish C. Shell fish
B. Lean fish D. All of the following
2. Which of the following seafood is cooked just enough to heat to keep it juicy
and plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
3. Which cooking method is best suited to fat fish.
A. Baking C. Deep -frying
B. Boiling D. Sautéing
.4. Which of the following is true?
A. Lean fish has almost no fat, so it easily becomes dry.
B. Broiling is the moist heat method suited in lean fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish, can tolerate more heat without becoming dry.
5. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
6. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
7. Which is the first step of splitting lobster?
A. Place the lobster on its back on a tea towel to prevent slipping.
B. Using a heavy sharp knife, cut right through the underside of the body and
tail, down the center.
C Turn the lobster around and continue the cut through the center of the
head.
D. Using a heavy sharp knife, cut right through the underside of the body
and,
tail down the center.
8. Which is not the step in cleaning squid?
A. Pull off the head
 B. Cut tentacles
C. Remove the ink sac
D. Scrub the squid under cool running water
9. Which is the fourth step in opening clams?
A. The clam is now ready to be cooked or eaten raw
B. Open the shell. Slide the knife between the clam and the shell.
C. Hold the clam firmly in your hand and insert the clam knife
D. Scrub the clams under cool running water
10. Which of the following is the fifth step in opening oyster?
A. Open top shell.
B. Work tip of knife into the oyster (about 1/2 inch).
C. Twist knife handle to pop oyster open.
D. Push knife into oyster and slice muscle from top shell.
11. Which of the following the step in skinning fish?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Stop when you have an inch or two (25 to 50mm) of fillet released
D. Flip the fish back to the original side and cut the bones around the gut
cavity.
12. Which of the following is not the step in filleting?
A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.
13. Which is the first step in scaling fish?
A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
C. Hold the fish down firmly with your hand near its head.
D. Begin to rake the scales from the tail towards the head.
14. Which of the following is the third step in deboning?
A. Gentle strokes of a knife angled towards the gut cavity
B. The line of fine bones stops around two thirds of the way down the fillet.
C. Separate the two and reinsert the knife at an angle suitable to c
D. Keep knife following close to the fish bones
15. Which of the following is not the step in scaling fish?
A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.
c. Discussing new Discuss
concepts and presenting OPENING CLAMS
new skills # 1
1. Scrub clams under cool running water using a stiff
kitchen brush.

2. Over a bowl, hold the clam firmly in your hand and

insert the clam knife between the top shell and bottom
shell. A towel can be used to protect your hand. Work
the knife around to cut through hinge muscle The bowl will
catch the liquor from the clams.

3. Open the shell. Slide the knife between the clam and
the hell. Detach the clam.

4. The clam is now ready to be cooked or eaten raw.

d. Discussing new concepts Discuss

and presenting new skills CLEANING A SQUID
#2

1. Pull off the head 2.

Remove the ink sac.
 3. Cut tentacles 4. Remove beak from tentacle

5. Pull out the tail tube and

cartilage 6. Pull off the skin

7. Cut into ring

CUTTING LOBSTER LENGTHWISE

1. Place the lobster on its back on a tea towel to
prevent slipping.
2. Using a heavy
sharp knife, cut
right through the underside of the body
and tail, down the center.
3. Turn the lobster
around and continue the cut through the
center of the head. Place the lobster on its
back on a tea towel to
prevent slipping.
4. Using a heavy sharp knife, cut right through
the underside the body and tail, down the
center.

A lobster split is not only an attractive style for presentation, but also enables
easy access to the delicious meat inside. Turn the lobster around and continue the
cut through the center of the head.

e. Developing mastery
(leads to formative
assessment)

f. Finding practical Answer:

application of concepts  Imagine you are on a camping trip and catch a fish for dinner. How would
and skills in daily living you go about scaling and cleaning it using resources available?
g. Making generalization Answer the following
and abstraction about the  Would you rather clean a large fish with a partner or clean a small fish by
 lesson yourself?
 Would you rather scale a fish using a knife or a scaler tool?
 How does understanding the process of scaling and cleaning whole fish
contribute to sustainable and responsible consumption of seafood?
IV. EVALUATION
Evaluating Learning Directions: Arrange the procedure in scaling, filleting and deboning in an orderly
manner. Write 1 for the first, 2 for second and so forth.

Scaling fish
_______ Begin to rake the scales from the tail towards the head.
_______ Lay your fish flat on the board or hold it steady in the water.
_______When all the scales was gotten, rinse the fish with water.
_______ Hold the fish down firmly with your hand near its head.
_______ Be sure to remove the scales on both sides of the fish.

Filleting
_______Turn the fish over and repeat the procedure.
_______Repeat the second cut near the dorsal fin with the knife angled slightly
down.
_______Peel the fillet back and run the knife over the backbone severing the small
lateral fish bones in the process.
_______Cut behind the head while angling the knife toward the front of the fish.
_______Turn the fish and run the knife just clear of the fins with slight downward
angle

Deboning
_______Separate the two and reinsert the knife at an angle suitable to cut the flesh
from the underside of the gut bones
_______Gentle strokes of a knife angled towards the gut cavity will reveal the
position and lay of the fine bones.
_______ Keep the knife following close to the fish bones to recover as much flesh
as Possible.
_______ Washed and put aside with the fish heads and back bones for making fish
stock.
_______ At this point put the knife on the other side of the line of bones and run the
knife up the fillet until the point is well under the bone around the gut
cavity.

Additional activities for What are the process of filleting and skinning of fish?
Remediation/ Assignment
Checked by: Noted:

LEILANI S. ADAYA LOLITA S. VALERIO

Head Teacher II School Principal III