DEMONSTRATION

TEACHING IN TLE 7/8

NIEL M. BAJAO
Demonstration Teacher
 LEARNING OBJECTIVES

Content Standard: The learner demonstrates an understanding on

processing
food by salting, curing, and smoking.
 
Performance Standard: The learner demonstrates independently
the procedures of processing food by salting, curing, and smoking.
 
Learning Competency: Prepare equipment, tools, materials, and
utensils (TLE_AFFP9-12SL-Ia-c-1)
It is used for cutting fish
and other raw materials.
It is used to measure the
weight of fish raw
materials and ingredients
needed in food processing.
It is used to measure dry
ingredients
It is important to maintain
the freshness of fish/ raw
materials.
It is used to protect the
table when slicing or
cutting food.
 LET US LEARN NEW WORDS!

Calibrate
to indicate a scale on a measuring
instrument.
 LET US LEARN NEW WORDS!

Fish curing
a method of preserving fish by
salting, drying, and smoking
 LET US LEARN NEW WORDS!

Preservatives
substances added to food to inhibit
spoilage organisms
 LET US LEARN NEW WORDS!

Raw materials
include fish and other ingredients
like spices, etc.
 LET US LEARN NEW WORDS!

Salting
the application of salt to the fish.
 LET US LEARN NEW WORDS!

Smoking
the application of smoke to the fish
EQUIPMENT
CUTTING BOARD
BASINS
FOOD TONG
MEASURING CUP
This is a refrigerator.
It is used to maintain
a food’s freshness.
This is a gas range.
It is a source of
heat when
cooking food.
This is a salinometer.
It is an instrument
used to measure the
saltiness of brine.
This is a weighing
scale. It is used to
measure the weight
of raw materials like
fish.
This is a beaker. It is
used to measure
liquid ingredients.
These are measuring
cups. They are used
to measure dry
ingredients.
These are measuring
spoons. They are used
to measure a small
number of ingredients.
This is a cutting
board. It is used for
cutting or chopping
food.
These are cutting
knives. They are
used for cutting
raw materials.
These are basins.
They are used for
mixing salt and
water.
These are kitchen
scissors. They are
used for cutting
the fins of a fish.
These are food
tongs. They are
used to lift or turn
the food.
 REMINDERS IN FOOD SALTING /
CURING

1. Calibrate the
scale.
 REMINDERS IN FOOD SALTING /
CURING

2. Make sure that

the scale is pointed
or set at 0.
 REMINDERS IN FOOD SALTING /
CURING

2. Identify the materials to be

sanitized.
 REMINDERS IN FOOD SALTING /
CURING

2. Identify the
materials to be
sanitized.
 REMINDERS IN FOOD SALTING /
CURING

3. Remember the steps in sanitizing

equipments properly.
 STEPS IN SANITIZING EQUIPMENTS

1. Wash the utensils with soap.

 STEPS IN SANITIZING EQUIPMENTS

2. Rinse with clean water

 STEPS IN SANITIZING EQUIPMENTS

3. Sanitize by dipping or soaking in sanitizing solution

 STEPS IN SANITIZING EQUIPMENTS

4. After 2-5 minutes, remove the utensils from the

sanitizer solution
 STEPS IN SANITIZING EQUIPMENTS

5. Rinse with clean water

STEPS IN SANITIZING EQUIPMENTS

6. Dry thoroughly
Group One:
 
What are the kitchen materials that should be
sanitized? Draw 5 of them in a manila paper.
Write a short sentence about the importance of
sanitizing these materials.
 GROUP ONE

It is important to sanitize these kitchen materials to

ensure safety in food preparation.
Group Two:
 
Recall the proper procedure in
sanitizing the kitchen materials for
food salting and curing. Perform a
short skit about this.
 RUBRICS
  5 points 3 points 2 points

The output The output

The output did not
followed the followed the
THEME follow the
directions directions but with
directions
excellently. minimal errors.

All members Most members Few members

COOPERATION cooperated to cooperated to cooperated to
finish the activity finish the activity finish the activity
What are the materials used
for salting or curing?
What are the steps in
sanitizing kitchen materials?
Why is it important to
prepare kitchen materials
properly?
Read and understand the questions below. Encircle the letter of the correct
answer.

___ 1. It is used to maintain the freshness of raw materials like fish.

 
a. gas range b. refrigerator c. salinometer d. smokehouse
 
___ 2. Used to measure a small measure of ingredients.
 
a. beaker b. measuring cup c. measuring spoon d. All of these
 
___ 3. It is used for mixing salt and water.
 
a. basin b. food tong c. kitchen scissor d. knives
___ 4. Used for removing the fins of fish.
 
a. basin b. chopping board c. kitchen scissor d. tong
 
___ 5. It is used to protect the table when slicing or
cutting food.
 
a. basin b. cutting board c. kitchen scissor d. tong
ASSIGNMENT