School Central National High Grade Eight

School-Batasan
Extension
Teacher John Paul Q. Ablir Learning Area TLE-Food Processing
Week 7 Quarter Checked Shella Grace Ann D. Facun
Teaching by:
Date March 05, 2024
Time 1:00 pm -2:00 pm
I. OBJECTIVE
A. Content Standard The learner demonstrates an understanding of processing food by
salting, curing, and smoking.
B. Performance The learner demonstrates independently the procedures of
Standard processing food by salting, curing, and smoking.
C. Learning Module 4: LO 4. Cure the materials (TLE_AFFP9-12SL-IIa-b)
Competency/Objectives
Write the LC code for
each.
D. Sub tasking (if At the end of the lesson, the learners are expected to:
needed) 1. Identify the different ingredients, measurements and procedures for
curing, salting and smoking.
2. Demonstrates the procedures for salting, curing and smoking.
3. Value the importance of food processing: curing, salting and smoking.
II. CONTENT Processing food by salting, curing and smoking
III. LEARNING
RESOURCES
A. References
1. Teacher’s guide pages
2. Learner’s materials
pages
3. Textbook pages
4. Additional Materials
from Learning
Resources (LR) Portal
B. Other Learning Resources
IV. PROCEDURES Teacher’s Activity Pupil’s Activity
1. Prayer Everybody stand-up and let us
2. Checking of attendance prayer.
3. Checking of assignment _______ can you please lead In the name of the Father and the Son and
4. Drill the prayer. the Holy Spirit Amen.

Good afternoon class! Good afternoon, Sir!

Are there any absences for None, Sir!

today?
That’s great!!!

As I remember I gave you an Yes, Sir!

assignment.

A. Reviewing a previous
lesson or presenting the new
lesson
B. Establishing a purpose
for the lesson (motivation)
Ok now, pass all your
assignment in the center aisle
in the count of 5.
1,2,3,4 and 5!!!
Are all papers in?
Ok class, before we proceed to
our new lesson, let’s have a
short review of our lesson
yesterday.
Anyone, what was our lesson
yesterday?
What are the two ingredients
for salting?
That’s great ______!
And how about the ingredients
for curing, give at least 3
ingredients.
Very well said!
Very good it seems that you
really understand our lesson
yesterday.
Before we proceed, I have here
our learning objectives for
today.
Everyone please read.
MOTIVATION
Before we proceed to our new
lesson let’s have a short
activity regarding our lesson
today. But before that, I will be
going to group you into 3
groups.
1. Deird fhis Diang
2. Slaetd gge
3. Nekcihc asinaggnol
4. Gnoogab
5. Apanit
Yes, sir!
(Students will answer.)
Sir, our lesson yesterday is all about
preparing salting and curing solutions and
mixtures.
Sir! Salt and water are the two ingredients
for salting.
Sir, Salt, curing salt, sugar, spices and
preservatives.
(Students will read.)
At the end of the lesson, the learners are
expected to:
1. Identify the different ingredients,
measurements and procedures for curing,
salting and smoking.
2. Demonstrates the procedures for
salting, curing and smoking.
3. Value the importance of food
processing: curing, salting and smoking.
ACTIVITY 1: PICK A LETTER…
PRESERVING POWER!
Directions: Take a closer look and
arrange the rumbled letters to create the
name of the picture.
Answers
1. Dried fish Daing
2. Salted egg
3. Chicken longganisa
4. Bagoong
5. Tinapa
(Students will answer)
 Good job for the both groups.
Sir, based from the picture presented they
Class based from our previous are examples of products produced by
activity what did you salting, curing and smoking.
observed?

Very good observation Sir, I think our lesson for today is al

______. about processing food by salting, curing
and smoking.
What do you think our lesson
for today?

Exactly, our lesson for today is

all about processing food by
salting, curing and smoking.
C. Presenting examples or Unlocking Difficulties
instances of new lesson As we go along with our
discussion, I have here some
words to remember.
Anyone please read.
(Students will read)
Curing solution - a mixture of salt and
water which is used to cure or treat fish
Fish Curing - a method of preserving
fish and other fishery products through
salting, drying and dehydration, smoking
and pickling
Drying - a method of curing in which
moisture is removed through natural or
artificial means. Drying involves
exposure to natural air currents and
humidity is regulated by the climatic
condition. Artificial drying or
dehydration involves the use of a
mechanical device that controls relative
humidity as in the use of an oven, kiln,
or dehydrator.
Fermenting - a method suitable for small
fishes with fish paste (bagoong) and fish
sauce (patis) as Salting - a curing fish
which is integrated with almost all
methods of preserving fish with salt as
the chief preservative.
Smoking - a smoke – curing method of
preserving fish by the application of
smoke with the aid of salting, drying, and
heat treatment.
Pellicle a glassy film substance imparted
to the fish that aids in giving the fish
desirable smoke color
Submerge – means to place underwater
or cover with water,
Papain – an enzyme from unripe papaya
to shorten the fermentation period

D. Discussing new concepts
and Practicing New Skill #1
Osmosis - the process whereby moisture
from the fish is removed while salt enters
it.
Now I have here another ACTIVITY 2: THE SCENARIO
activity called THE Direction: each group will be assigned
SCENARION and I will be with two (2) different scenario and
going to group the class into answer the following questions.
two (2) you only ha 5 minutes
to answer.
1st scenario
You belong to a family of
fishermen in San Jose,
Occidental Mindoro, and one 50÷25= 2 (B)
day there are plenty of fish 10-9= 1 (A)
(dilis) shown along the shore, 3+4= 7 (G)
and your family catches plenty 8+7= 15 (O)
of them. No one buys your fish 32-17= 15 (O)
(dilis) because of the high 7×2= 14 (N)
supply in the market. Time 14-7= 7 (G)
passes, and the fish will soon Answer= BAGOONG
be spoiled. What are you going
to do with the fish (dilis) to
avoid spoilage and make it
marketable?
2nd scenario
You're a backyard raiser of 15+5= 20 (T)
pigs, and one day you 8+7= 15 (O)
slaughtered a pig weighing 100 5-2= 3 (C)
kilos, and only half of it was 3×3= 9 (I)
sold. In the afternoon, your 10+4= 14 (N)
electric provider announced 32-17= 15 (O)
that you would experience a 2- Answer= TOCINO
3-day blackout tomorrow
morning. Without electricity,
the refrigerator won't work,
and the 50 kilos of pork meat
will soon spoil due to the
absence of cooling. You only
have ice boxes and ice blocks
from ice plants in the public
market. What are you going to
do with your meat to extend its
shelf life?
Who got the correct answer
first? Sir, group _____ got the correct answer
and answered first.
 Good job group ___ lets give (Students will execute)
them the Aling Dionisia Clap. 1, 2, 3 clap, 1,2,3 clap……..
1, 2, 3 clap, 1,2,3 clap……..

Have you ever experienced to No, sir!

make a bagoong or tocino?
(Students will answer)
Okay, based on our previous Sir, the bagoong is done by mixing the
lesson how do you think fish with a ration of salt then undergo
bagoong and tocino is made? fermentation for a couple of weeks or
months.
Very well said ____.

How about the tocino? How it (Students will answer)

was made?
Very well said ____.
E. Discussing New Concepts Now lets us discuss the
and Presenting New Skills different methods of curing in
#2 food processing.
Who wants to read the curing Curing in Food Processing
in food processing?
(The teacher will explain and products
discuss.)
Sir, by mixing the 3 main curing
ingredients the salt, curing salt,
phosphate, and other spices then stored in
a cool dry place like chiller or
refrigerator.
(Student will read)
Fish Curing is considered as the method
of preserving food/fish and other fishery
through salting, drying,
dehydration, smoking, and pickling or
marinating.
Curing is the oldest and simplest method
of preserving food and the easiest to
prepare than canning because the
facilities are less expensive, affordable to
those below poverty in this fish
processor, likewise fishery cured products
are easy to process and affordable in
some localities.

SALTING
Salting is one of the fish curing
methods wherein salt is the
main preservative. It preserves
fish by lowering its moisture
content through the process
of osmosis. During osmosis,
the bacterial cells undergo
plasmolysis as a result of
osmotic pressure thus
destroying the bacteria.
The Methods of Salting are as
follows: Kench Salting, dry
salting, dry salting to make a
brine, salted viscera, Brine
salting, Fermenting, and Sun
drying of fish.
Fermenting. This has two
products, namely, fish paste or
“bagoong” and fish sauce or
“patis”. Fish are drily salted
and left to ferment so that
protein hydrolyzes to produce
paste and sauce. Some fish
processors apply papain to
make the fermentation period
shorter and faster.
Anchovy “dilis”, sardines,
herring, shad, and silverside
are common species
fermented.
Procedures:
● Weigh the fish.
● Cut into small pieces if
fish are large/anchovies (dilis)
● Wash the fish and drain
for 30 minutes.
● Mix salt thoroughly
with the fish in a ratio of 1:4 (1
part salt to 4 parts fish) by
weight or 20%. And if 25% is
used, the ratio is 1:3(1 part salt
to 3 parts fish) by weight.
● Add papain to shorten
the fermentation period
(optional).
● Pack the fish in plastic
or glass containers.
● Store the fermented
fish for a month to a year for it
develops the aroma caused by (Student will read)
the breakdown of fish proteins. Sun Drying is the method used when
● Separate the fish sauce drying salted fish. Natural dehydration
from the fish paste. of fish through exposure to sunlight
● Extract the fish sauce until the moisture content of the fish is
and pack in bottles. lowered to a point unfavorable for
microbial growth.
Who wants to read the sun
drying? (Student will read)
Smoking or smoke curing is a method of
(The teacher will explain and preserving fish by the application of
discuss.) smoke with the aid of salting, drying, and
heat treatment. Smoke fish is locally
called “Tinapa” Though perishable within
a shorter period than salted and dried fish,
smoked fish is desirable and highly
 preferred.
Who wants to read the
smoking?

(The teacher will explain and

discuss.)

(The teacher will read and

discuss what Chicken Tocino)

Chicken Tocino is a sweet and

savory chicken recipe that is
marinated in brown sugar,
pineapple juice, and garlic. It
is a popular Filipino breakfast
meal that is best served with
garlic rice and egg.

Ingredients
500 g chicken
1/8 cup water
5tbsp pineapple juice
9 tbsp sugar
1/8 tsp black pepper
1 tbsp anisado wine
2 pcs chili (optional)
1/8 cup calamansi (optional)
1/8 tsp MSG
½ tsp phosphate
1/16 tsp curing salt
1 tbsp garlic

Procedure:
 Mix the 3 first curing
ingredients, water,
coarse salt, curing salt
and phosphate.
 Add the meat and mix.
 Add the remaining
ingredients, pineapple
juice, anisado wine,
sugar, garlic, msg,
black pepper and mix.
 Add the flavor
 calamansi or chili and
mix.
 Refrigerate for one
night.

F. Developing Mastery ACTIVITY 3: MATCH

ME!!
Direction: Match the word in
column A to the appropriate
picture in column B.
1. J
2. G
3. F
4. B
5. E
6. C
7. A
8. D
9. H
10. I

G. Making Generalizations ACTIVITY 4: RUN EMOJI

RUN! (Student will answer)
1. What are the two (2) Sir, the two products of fermenting are
products of bagoong or fish paste and patis fish
fermenting? sauce.

2. What product is Sir, the product produced by smoking a

produced by smoking fish sis called tinapa.
fish?

3. What are the products Sir, the products produced by sun dying
produced by sun are salted fish such as daing, lupoy, dilis
drying? Give at least 1. and labahita.

Do you have more question None, sir!

about our topic for today?
H. Finding Practical ACTIVITY 5: PREPARE
Application of Concepts ME
Direction: The class will be
group into 2 and going to
process 500 grams chicken
tocino using the given
ingredients and procedures.
You only have 20 minutes to
(The students will do the group activity)
Ingredients
500 g chicken
1/8 cup water
5tbsp pineapple juice
9 tbsp sugar
1/8 tsp black pepper
1 tbsp anisado wine

I. Evaluating Learning
J. Assignments
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who have
caught up with the lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why
did this work?
do the activity. 2 pcs chili (optional)
1/8 cup calamansi (optional)
1/8 tsp MSG
½ tsp phosphate
Each group will be graded 1/16 tsp curing salt
base from the given rubrics. 1 tbsp garlic
Organization 20%
Accuracy of 30% Procedure:
measurements • Mix the 3 first curing ingredients,
Palatability 50% water, coarse salt, curing salt and
Total 100% phosphate.
• Add the meat and mix.
• Add the remaining ingredients,
pineapple juice, anisado wine, sugar,
garlic, msg, black pepper and mix.
• Add the flavor calamansi or chili
and mix.
• Refrigerate for one night.
Answer ACTIVITY 6: SEQUENCING
3 Directions: Write in your answer sheet
1 the correct order of making tocino.
2
5 _____Add the remaining ingredients,
4 pineapple juice, anisado wine, sugar,
garlic, msg, black pepper and mix.
_____Mix the 3 first curing ingredients,
water, coarse salt, curing salt and
phosphate.
_____ Add the meat and mix.
_____ Refrigerate for one night.
_____ Add the flavor calamansi or chili
and mix.
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 and observed by:

JOHN PAUL Q. ABLIR SHELLA GRACE ANN FACUN
Student Teacher Teacher III/Resource Teacher