MSU - ILIGAN INSTITUTE OF TECHNOLOGY
COLLEGE OF EDUCATION
TLE 108- AGRI-FISHERY ARTS II
2nd Semester 2021-2022
PROJECT PLAN
Name: Angelica N. Cortel
Date: May 30, 2022
Target outcome: Curing and Freezing / Skinless Garlic Fish Longganisa
I.
Method of Preservation
Direction: Choose one or more methods of preservation to apply and define.
Curing and Freezing Method
In food preparation, curing refers to various preservation and flavoring processes,
especially of meat or fish, by the addition of a combination of salt, sugar and either
nitrate or nitrite.
Freezing delays spoilage and keeps food safe by preventing microorganisms from
growing and by slowing down the enzyme activity that causes food to spoil.
II.
Recipe
Direction: Search a recipe that applies your chosen methods of fish preservation.
Insert the recipe with procedures here.
CURING and FREEZING/ SKINLESS GARLIC FISH LONGGANISA
Ingredients:
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1 kg. ground fish
1 tsp. ground black pepper
½ tsp. coarse or rock salt
1 tbsp. paprika
2 tbsp. cornstarch
2 tsp. annatto/atsuete powder
5 tbsp. muscovado/dark brown sugar
3 heads garlic (minced)
3 tbsp. palm/canola oil
Procedure:
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Mix well all the ingredients.
Refrigerate for 30 minutes.
Scoop 1 tbsp. of the mixture.
Wrap the mixture in cling wrap.
Twist both ends to seal.
Makes 24 pieces.
Freeze
III.
Market List
Direction: List down the ingredients/ items needed in the recipe. If the item is already available
at home, just write a strikethrough in the estimated/ actual price (------).
Quantity
Item
Item description
Estimated
Actual
Price
Price
1 kilo
Fish
Market
Php 255.00
Php 306.00
1 tsp.
Ground black pepper
Home
Php 1.00
Php 2.00
½ tsp.
Coarse/ Rock salt
Home
Php 1.00
Php 3.00
1 tbsp.
Paprika
Home
Php 2.00
Php 5.00
2 tbsp.
Cornstarch
Home
Php. 1.00
Php 2.00
2 tsp.
Anatto/Atsuete powder
Home
Php 1.00
Php 2.00
5 tbsp.
Muscovado/Dark brown
Home
Php 3.00
Php 5.00
sugar
3 pcs.
Garlic
Home
Php 15.00
Php 20.00
3 tbsp.
Palm/Canola oil
Home
Php 3.00
Php 5.00
1 roll 20 m
Cling Wrap
Market
Php 52.00
Php 68.00
Php 334.00
Php 418.00
Total Price
IV.
Criteria
Materials/
Tools
(10%)
Concept
(20%)
Design
(30%)
Content &
Organizatio
n
(40%)
Rubric
Direction: Please be guided in making your output using this rubric.
Beginning
Developing
Accomplished
Exemplary
1
2
3
4
No materials, tools and
equipment prepared
during the checking of
materials.
Incomplete materials,
tools and equipment
which caused the user to
perform the task poorly.
Essential materials,
tools and equipment
were provided and
utilized for task
completion.
All materials, tools, and
equipment for making
the product were
provided and creatively
utilized for best
outcome.
The student completed
50% of the required
elements for the output.
The student completed
75% of the elements
required for the output.
The student
completed 90% of the
elements required for
the output.
The student completed
all the elements
required for output.
Do not possess any
originality, creativity and
quality output.
Used skills to make
partially original output
that reflects some of the
student’s own ideas.
Used skills to make an
original output that
reflects creativity thru
aesthetic appearance.
Used skills to make an
original and polished
output that reflects
creativity, durability, and
usefulness.
The presentation/
output did not convey
the correct knowledge
and execute clear and
consistent skills
demonstration of
enduring learning to the
audience or viewers.
The presentation/
output needed to be
polished in order convey
the correct knowledge
and skills demonstration
of learning to the
audience or viewers.
The presentation/
output conveyed the
correct knowledge
and basic skills
demonstration of
learning to the
audience or viewers.
The presentation/
output conveyed the
accurate knowledge and
executed
comprehensive skills
demonstration of
enduring learning to the
audience or viewers.
Student
Rating
Teacher
Rating
TOTAL SCORE: