Final Demo DLP 2

Teacher AL-JAY C.
PALMA Grade Level & Section GRADE 7 ANTONIO LUNA

Grade 7 School PANGASINAN NATIONAL HIGH SCHOOL Subject/Learning Area Technichal Livelihood education(FISH PROCESSING)
DETAILED LESSON PLAN Time allotment 60 minutes Quarter FOURTH QUARTER
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding on fish processing
B. Performance Standards The learner demonstrates independently the proper procedures of fish processing.
C. Learning Competencies LO 3.Follow the procedure in making a butterfly fillet(split)

TLE_AFFP7-12SL-Ih-i-3
D. Learning Objectives At the end of the 60 minutes’ period the students should be able to;
 Define the procedure of butterfly fillet.
 Use tools,equipment and utensils by following the standard procedure
 Perform actual procedure in doing butterfly fillet.
 Value the importance of food safety and sanitation when handling fish , tools, and other maetrials.
II. CONTENT
A. Subject Matter Fish Processing; Procedure in making Butterfly fillet.
B. References K to 12 BASIC EDUCATION CURRICULUM- AGRI FISHERY ARTS (Fish PROCESSING)

https://www.deped.gov.ph/wp-content/uploads/2019/01/Fish-Processing-NC-II-CG.pdf
C. Other Learning Laptop, tv, manila paper, cartolina, chalk,
Resources Fresh Bangus, Apron,Hairnet, Chopping board, Knife, Bowl/basin, Vinegar, soap, alcohol,clean towel and dipper.
III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Reviewing previous ELICIT Preliminary activities
lesson or presenting the A. Prayer
new lesson May I request everyone to all stand and let us feel the presence of the lord.
(The students will stand)
Class president kindly lead the prayer
(The students bow their heads and pray)
Good morning class!
Good morning Sir Palma, good morning visitors.
How are you today? Were fine and feel better Sir.
Teacher AL-JAY C. PALMA Grade Level & Section GRADE 7 ANTONIO LUNA
Okay That’s great. I'm glad that all of you are fine and no one is sick.
B. Classroom management
Before you take your seats, kindly pick up the pieces of trash under your
chair and also arrange it. (The student will pick up the pieces of trash under
their chairs and arrange their chairs)
C. Checking of attendance
Monitor, kindly check the attendance of your classmates.
Is there any absent today? None Sir, all of us are present today
Very good! I'm glad that all of you are present today.
.
D. Review the past lesson.
Before we proceed to our new lesson, let us recap are past lesson.
What is our last topic? (Students raised their hands)
Sir, Last meeting we tackle about market forms of
fish.
So,What are the market forms of fish? (Students raised their hands)
Sir, whole fish, fillet and dressed fish.
Correct! what else? (Students raised their hands)
Sir, another example of market form of fish is steak
fish, butterfly fish and split fish.
Very good all your answers are correct. I hope that you are really
understood our past lesson.
B. Establishing a purpose
for the lesson Now were going to watch a short video in regarding to our new
lesson.Watch, gather information, and learn. (Students watch attentively to the video
presented)
C. Presenting (Students raised their hands)

examples/instances of Do you buy fish in the market? Yes, Sir.
the new lesson
What are the common fish that you see there? Sir tilapia and galonggong.
ENGAGE What is your favorite fish? Sir milk fish / bangus
Which Fish do you prefer to buy the whole fish or the butterfly fillet? Sir Fillet because it is ready to cook and the taste is
much better than whole fish.
In relation of video presented and to my questions above, our lesson for

EXPLORE today is all about the correct procedure in making butterfly fillet.
Will you describe a butterfly fillet? (Students raised their hands)

Sir, a butterfly fillet is one of the market form of fish
wherein fish are laid open like a book.
Very good your answer is correct.
Do you know how to perform butterfly fillet? (Students raised their hands)
Sir,Yes
D. Discussing new Sir, No
concepts and practicing
Okay class I’m going to demonstrate first the correct procedure on how to
new skills #1 butterfly or split a fish. And later you will be the next to do the butterfly
fillet. Yes sir.
Now I will demonstrate the proper procedure of splitting a fish. I want

E. Discussing new you to listen and observe during my execution to enable you learn. Is
concepts and practicing it clear class? Yes, sir.
new skills #2
Remember class that you should always observe safety precaution
specially in handling knife or other sharp pointed materials.
Of course when working you should wear PPE to maintain safety. (Students raised their hands)
Yes, Sir, Personal Protective Equipment.
Do you know what is PPE?
Correct class!
Make sure class that if you going to perform in workplace you should
wear PPE to avoid minor accidents and injuries. Remember that our
safety is our priority.
The PPE that I will use is apron, gloves and hairnet
Demonstrate the Procedures in splitting a milk fish.

1. Prepare the fish and others materials needed
2. Using shears/ scisors cut the fins
3. Lay the fish on a cutting board and cut the fish lengthwise along (Students listen attentively and observed
the back from the tail to head. properly)
4. Make sure not to cut the belly.
5. Open the fish like a book.
6. Using your hand scrape off the intestine and gills of the fish.
7. Rinse fish thoroughly.
After the splitting the fish let’s make the next procedure.
After the task wash your hands with soap and use alcohol to sanitize
yourself.
F. Developing mastery Activity: Return demonstration
Now it’s your turn.

EXPLAIN
Demonstrate the procedure in splitting a fish (milk fish).
Any volunteer to go in front to demonstrate the procedure of splitting (Students raised their hands)
a fish?
The students start to execute the proper procedure of splitting a fish.
Before you start the activity let me remind you to perform safety (Students listen attentively and observed
practices. properly)
The teacher will guide the students to avoid accident and injuries.
Okay class keep quiet and some of you will be the next to
demonstrate the procedure of splitting a fish.
Evaluation:
The performance task will be rated using the scoring rubric below.
CRITEA 20 POINTS 15 POINTS 10 POINTS SCORE
Speed The task is The task is done The task is done
done in 15 in 20 minutes. in 25
minutes. Minutes or more.
Flesh/Meat The flesh/meat The fish/meat is The flesh/meat is
is completely slightly broken. broken.
intact.
Safety and The working The working The working area
Sanitation area is clean area slightly is left dirty.
and tidy. dirty.
P.P.E. Has complete Some of the Three or more
the PPE PPE equipment PPE equipment
equipment and and materials and materials are
materials are missing. missing.
Total The output is The output is The output not
output presentable slightly properly split and
and the fish is presentable and not presentable.
completely some of parts of
clean. fish is clean.
Total Score
G. Finding practical
application of concepts ELABORATE Now that we our done with our lesson ill prepared questions that I will
and skills in daily living going to ask.
What are the possible result if we shouldn’t follow the proper (Students raised their hands)
procedures? Sir, if we will not follow the procedure the fish will be
possible to dredge and it will result to bad outcome.
Very good, so we should follow the proper procedure to maintain the

perfect outcome of the fish.
What is the first thing we should do when we perform a task? (Students raised their hands)
Sir first thing we should do is to wear PPE equipment
and prepare the ingredients and tools needed.
What is the first procedure in splitting/ butterfly fish? (Students raised their hands)
Sir, first procedure is clean the fish and remove the
scales.
Why do we preserve fish?
Excellent we preserved the fish for additional taste and to extend the edible
of a fish. (Students raised their hands)
Sir, we preserved the fish to long last their edible.
Why do we process fish? (Students raised their hands)

Sir, we process fish for the convenient, better taste,
H. Making generalization and also the good appearance.
and abstractions about Very good class we process fish to extend the time frame of fish and for
the lesson the better taste and to become convenient to eat.
Why is it important to follow the proper procedure of splitting a fish? (Students raised their hands)
Sir, if we will not follow the procedure the fish will be
possible to dredge and it will result to bad outcome
Right class we need to follow the procedure to prevent bad outcome and it
possible the fish to be broken.
Why does following safety practices in the workplace specifically in

the kitchen is important? (Students raised their hands)
Sir, to avoid minor injuries and accident in the
workplace and to ensure the health of the people.
Yes, first thing we need to ensure is your safety that’s why we need to be
careful and maintain safety practices during the performance.
Okay we are almost done, this time let me evaluate if did you listen to
our lesson. Class Bring out one whole sheet of paper and answer the
following. (Students bring out a piece of paper and start
answering the test)
Directions:
I. Evaluating learning
Write down the procedure in splitting a fish. (10pts).
EVALUATE
Write the ingredients of marinating a fish. (5pts)
Are you done class? Yes, Sir.
Okay pass your paper in front.

I hope that you will get a high score.
J. Additional activities for
application or remediation For your assignment group 2you will be the next , kindly bring the
following for your performance task.
1. Bangus
EXTEND 2. Apron
3. Gloves
4. Vinegar
5. Pepper
6. Salt
7. Basin
Goodbye Class! See you again tomorrow. Goodbye and thank you Sir Palma.
Prepared by: Checked by: Approved: Noted:
AL-JAY C. PALMA ALZON V. GUTIERREZ J.D. CLEMENT S. VILA, LPT ELVIRA C. VIRAY, ED. D
Teaching Intern Cooperating Teacher HT-VI, TLE DEPT. Principal IV

Final Demo DLP 2

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Teacher AL-JAY C.

PALMA Grade Level & Section GRADE 7 ANTONIO LUNA

A. Content Standards The learner demonstrates understanding on fish processing

C. Learning Competencies LO 3.Follow the procedure in making a butterfly fillet(split)

A. Subject Matter Fish Processing; Procedure in making Butterfly fillet.

B. References K to 12 BASIC EDUCATION CURRICULUM- AGRI FISHERY ARTS (Fish PROCESSING)

C. Presenting (Students raised their hands)

ENGAGE What is your favorite fish? Sir milk fish / bangus

In relation of video presented and to my questions above, our lesson for

Will you describe a butterfly fillet? (Students raised their hands)

Now I will demonstrate the proper procedure of splitting a fish. I want

Demonstrate the Procedures in splitting a milk fish.

F. Developing mastery Activity: Return demonstration

Now it’s your turn.

The students start to execute the proper procedure of splitting a fish.

Very good, so we should follow the proper procedure to maintain the

Why do we preserve fish?

Why do we process fish? (Students raised their hands)

Why does following safety practices in the workplace specifically in

Are you done class? Yes, Sir.

Okay pass your paper in front.

Prepared by: Checked by: Approved: Noted:

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