Subject: TLE 7
Grade Level: Grade 7
Objective: Use tools and equipment in fish processing
Learning across curriculum:
1) Science - Students can explore the different properties of fish and how they affect
the processing techniques used in TLE 7. This connects to the objective as
understanding the properties of fish is crucial in determining the appropriate tools
and equipment to use.
2) Math - Students can calculate the measurements and proportions needed in fish
processing, such as determining the right amount of seasoning or marinade for a
certain weight of fish. This connects to the objective as accurate measurements are
important when using tools and equipment.
3) Home Economics - Students can learn about food safety and sanitation practices
in fish processing. This connects to the objective as proper handling and cleaning of
tools and equipment is essential to ensure the safety and quality of the processed
fish.
ELICIT:
Teaching Strategy: K-W-L Chart
Instructional Materials: Chart paper, markers
Anecdote 1: Share a personal experience of a traditional Filipino fish processing
technique, such as drying fish under the sun.
Anecdote 2: Share a story about a famous Filipino dish that involves fish
processing, such as sinigang or adobo.
ENGAGE:
Teaching Strategy: Cooperative Learning
Instructional Materials: Fish processing tools and equipment (e.g., knives, scales,
cutting boards)
1) Idea: Divide the class into small groups and give each group a set of fish
processing tools and equipment. Ask them to discuss and identify the purpose of
each tool and how it is used in fish processing.
2) Idea: Show a series of pictures depicting different fish processing techniques and
ask the students to guess the tools and equipment used in each technique. Have
them discuss in pairs and share their answers with the class.
EXPLORE:
Activity 1: Fish Fillet Preparation
Teaching Strategy: Problem-Based Learning
Materials: Fresh fish, knives, cutting boards, weighing scale, measuring spoons,
plastic containers
Significance: Students will learn how to properly fillet a fish.
Instructions:
1) Provide each student with a fresh fish and the necessary tools and equipment.
2) Instruct them to fillet the fish, removing the bones and skin.
3) Ask them to weigh the fillets and measure the appropriate amount of seasoning
for marinating.
Rubric:
- Proper filleting technique: 15 pts
- Cleanliness and sanitation: 10 pts
- Accurate weighing and measuring: 10 pts
Assessment Questions:
1) What are the necessary tools and equipment for fish fillet preparation?
2) Why is it important to remove the bones and skin when filleting a fish?
3) How can you ensure the accuracy of measurements when marinating the fish
fillets?
Activity 2: Fish Drying
Teaching Strategy: Project-Based Learning
Materials: Fresh fish, salt, drying racks, sun-drying area
Significance: Students will learn how to properly dry and preserve fish.
Instructions:
1) Provide each student with a fresh fish and the necessary tools and equipment.
2) Instruct them to clean the fish and apply salt to remove moisture.
3) Guide them in arranging the fish on the drying racks and finding a suitable sundrying area.
Rubric:
- Proper cleaning and salting technique: 15 pts
- Arrangement of fish on drying racks: 10 pts
- Selection of suitable sun-drying area: 10 pts
Assessment Questions:
1) What is the purpose of salting the fish before drying?
2) How can you determine if the fish is properly dried?
3) What are the factors to consider when selecting a suitable sun-drying area?
EXPLAIN:
Teaching Strategy: Lecture
Explain the different tools and equipment used in fish processing, their specific
purposes, and proper handling and maintenance.
ELABORATE:
Teaching Strategy: Experiential Learning
Task 1: Visit a local fish market or fish processing facility and observe the tools and
equipment used in fish processing. Take note of any interesting techniques or
innovations.
Task 2: Conduct a hands-on demonstration of fish processing techniques using the
tools and equipment in the school's TLE laboratory.
EVALUATE:
Teaching Strategy: Direct Instruction
Instructional Materials: Assessment sheets
Question 1: What are the three main tools used in fish fillet preparation?
Question 2: How can you ensure the cleanliness and sanitation of fish processing
tools and equipment?
Question 3: Why is it important to accurately measure the seasoning for marinating
fish fillets?
EXTEND:
Teaching Strategy: Case Studies
Instructional Materials: Case study scenarios related to fish processing
Present case study scenarios that require students to apply their knowledge of tools
and equipment in fish processing to solve real-life problems.
Assignment:
Assignment 1: Research and create a step-by-step guide on a specific fish
processing technique, highlighting the tools and equipment used. Include pictures
and detailed instructions.
Assignment 2: Prepare a fish dish using the fish processing techniques learned in
class. Document the process and provide a reflection on the effectiveness of the
tools and equipment used.
Note: The formatting above is just a guide. Feel free to adjust it based on your
preferences and requirements.