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DLL FOOD Processing WEEK 6
piling laraang (Dr. Jose Fabella Memorial Hospital - School of Midwifery)
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DAILY
LESSON
LOG
(DLL)
Inosloban-Marawoy Integrated National
High School
Marilou B. Rodriguez
Nedalene D. Samonte
Teacher
Violeta T. Macalintal
Christine E. Naoquines
Teaching Dates March 20 –24, 2023
School
Session 1
I. OBJECTIVES
1. Content Standards
2. Performance Standards
3. Learning
Competencies/
Objectives
Grade Level 7
Learning Area TLE- FOOD PROCESSING
Session 2
Quarter THIRD- WEEK 6
Session 3
Session 4
The learner demonstrates understanding on processing food by salting, curing and smoking.
The learner demonstrates independently the procedures of processing food by salting, curing and smoking.
LO 3. Prepare Salting
LO 3. Prepare Salting
LO 3. Prepare Salting LO 3. Prepare Salting
and Curing Solutions
and Curing Solutions
and Curing Solutions and Curing Solutions
and Mixtures
and Mixtures
and Mixtures
and Mixtures 3.1
3.1 Measure and weigh
3.1 Measure and weigh
3.1 Measure and weigh
Measure and weigh
required ingredients for
required ingredients for
required ingredients for required ingredients for
pumping pickle, cover
pumping pickle, cover
pumping pickle, cover
pumping pickle, cover
pickle and dry cure
pickle and dry cure
pickle and dry cure
pickle and dry cure mixture
mixture in line with
mixture in line with
mixture in line with
in line with approved
approved speci昀椀cations.
approved speci昀椀cations.
approved speci昀椀cations. speci昀椀cations.
3.2 Create a simple
3.2 Create a simple
3.2 Create a simple
3.2 Create a simple recipe
recipe of food processing recipe of food processing recipe of food
of food processing by
by salting, curing and
by salting, curing and
processing by salting,
salting, curing and
smoking.
smoking.
curing and smoking.
smoking.
3.3 demonstrate the
3.3 demonstrate the
3.3 demonstrate the
3.3 demonstrate the
procedures how to
procedures how to
procedures how to
procedures how to
preserved foods.
preserved foods.
preserved foods.
preserved foods.
TLE_AFFP9-12SL-lh-i-3 TLE_AFFP9-12SL-lh-i- TLE_AFFP9-12SL-lh-i-3
TLE_AFFP9-12SL-lh-i-3
3
PECS:
Risk-taking
PECS:
Risk-taking
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Corresponding
Behavior:
Placing self in situations
involving a challenge or
moderate risk
Prepare Salting and
Curing Solutions
and Mixtures
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR) portal
Prepare Salting and
Curing Solutions
and Mixtures
Corresponding
Behavior:
Placing self in situations
involving a challenge or
moderate risk
Prepare Salting and
Curing Solutions
and Mixtures
N/A
N/A
https://
www.youtube.com/
watch?v=OyUh7dBbI88
https://
www.youtube.com/
watch?v=pp7hIYVxHWU
N/A
N/A
https://
www.youtube.com/
watch?v=OyUh7dBbI88
https://
www.youtube.com/watch?
v=OyUh7dBbI88
B. Other Learning
Resources
Materials
IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
Let’s recall:
1.
Prepare Salting and
Curing Solutions
and Mixtures
Let’s recall:
1. What is preservation?
Let’s recall:
1. What do you think is
2. What are the di昀昀erent
the easiest way or
method in preserving the types of preservation?
meat? Explain your
2.
answer.
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2. Which method of
preservation is better and
why?
B. Establishing a purpose
for the lesson
How do you preserve
fruit, vegetables, meat
and 昀椀sh?
Presenting a video
Let’s answer this
Activity!
Let’s answer this Activity!
Directions:
Directions:
(The student will be
watching the proper
process of meat
preservation)
Choose the correct
preservation method.
1.
a. Cooling
b. Freezing
3. Drying
2.
a. Cooling
b. Freezing
c. Drying
3.
a.
Cooling
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Choose the correct
preservation method.
1.
a. Cooling
b. Freezing
3. Drying
2.
a. Cooling
b. Freezing
c. Drying
3.
a. Cooling
b. Freezing
c. Drying
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b. Freezing
c. Drying
4.
a. Canning
b. Freezing
c. Drying
5.
a. Canning
b. Pickling
c. Drying
C. Presenting examples/
instances of the lesson
What can you say about
the pictures?
Basic Meat
Preservation:
1. Salting-the food is
either soaked in salt
solution or salt is
rubbed on it. The salt
draws the water out
of the bacterial cells,
thus killing them.
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4.
a. Canning
b. Freezing
c. Drying
5.
a. Canning
b. Pickling
c. Drying
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2. Curing- refers to
various preservation
and 昀氀avoring
processes, especially
of meat or 昀椀sh, by the
addition of a
combination of salt,
sugar, or nitrate.
What have you notice?
3. Smoking-the food is
held over a wood昀椀re.
This kills the bacteria
and moles and gives
the food a delicious
昀氀avor.
D. Discussing new
concepts and practicing
new skills #1
Directions:
Presenting a video
Directions:
1.Choose your desired
preservation (Salting,
Curing, Pickling, Jammaking).
https://
www.youtube.com/
watch?
v=0C29BpsJRNg&t=8s
1.Choose your desired
preservation (Salting,
Curing, Pickling, Jammaking).
2. List all the ingredients
that you are going to
used in preparing this
preservation.
(The student will be
watching curing meat
with salt)
3.Write the proper steps
in making this.
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2. List all the ingredients
that you are going to used
in preparing this
preservation.
3.Write the proper steps in
making this.
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E. Discussing new
concepts and practicing
new skills #2
For your Rubrics:
Ingredients and Adjuncts
for Salting, Curing and
Smoking
- Salt
- Water
- Sugar
- Nitrate and Nitrite
- Vinegar
- Spices
- Binders, Fillers
and Emulsi昀椀ers
- Binders
- Fillers
- Emulsi昀椀ers
- Ascorbic Acid
Ingredients and
Adjuncts for Salting,
Curing and Smoking
Salt
Water
Sugar
Nitrate and
Nitrite
Vinegar
Spices
Binders, Fillers
and Emulsi昀椀ers
Binders
Fillers
Emulsi昀椀ers
Ascorbic Acid
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For your Rubrics:
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F. Developing mastery
(Leads to Formative
Assessment 3)
The students will
perform their task in
food preservation.
The students will
perform their task in
food preservation.
The students will perform
their task in food
preservation.
For your Rubrics:
For your Rubrics:
For your Rubrics:
G. Finding practical
applications of
concepts and skills in
daily living
How are you going to
apply in your everyday
lives the di昀昀erent
methods of meat
preservation?
How you will be able to
use the knowledge that
you gained about this
lesson on your real life
situation?
Explain your answer in
two sentences.
H. Making
generalizations and
abstractions about the
lesson
What is the importance of
meat preservation?
What are the importance
of adding ingredients for
salting, curing and
smoking?
I. Evaluating learning
Identify what they are
used in meat
preservation.
Identify what is being
described in the
following statements.
Choose your answer
from the word box
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How you will be able to use
the knowledge that you
gained about this lesson on
your real life situation?
Explain your answer in two
sentences.
Why do we need to
preserve meat?
Answer the following
questions.
1.What is the importance
of meat preservation?
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given below.
Salt
______1.
______2.
______3.
______4.
______5.
Binders
___________________________
___________________________
___________________________
___________
Vinegar
Water Sugar
2. What are the di昀昀erent
methods of meat
preservation?
___________________________
_____________________.
1. It is the most
important curing
ingredient.
2. It is a secondary
ingredient in curing that
counteracts saltiness.
3. It acts as the solvent
when preparing curing or
brine solution.
4. These are additives
which bind meat particle
together.
5. This has an antiseptic
value and aids in the
promotion of shelf -life of
昀椀nished product.
3.Why do we need to
follow the steps in meat
preservation?
___________________________
_____________________
5. Additional activities for
application or
remediation
V. REMARKS
VI. REFLECTION
1. No. of learners who
Amethyst
Students will perform
their Performance Task
Food Preservation
Students will perform
their Performance Task
Food Preservation
Students will perform their
Performance Task
Food Preservation
Amethyst
Amethyst
Amethyst
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earned 80% on the
formative assessment
Turquoise
Rosegold
Beryl
Onyx
Turquoise
Rosegold
Beryl
Onyx
Turquoise
Rosegold
Beryl
Onyx
Turquoise
Rosegold
Beryl
Onyx
2. No. of learners who
require additional
activities for
remediation.
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
3. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
4. No. of learners who
continue to require
remediation
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
Amethyst
Turquoise
Rosegold
Beryl
Onyx
5. Which of my teaching
strategies worked
well? Why did these
work?
6. What di昀케culties did I
encounter which my
principal or supervisor
can help me solve?
7. What innovation or
localized materials did
I use/discover which I
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wish to share with
other teachers?
Prepared by:
MARILOU B. RODRIGUEZ
Master Teacher I
NEDALENE D. SAMONTE
Teacher III
VIOLETA T. MACALINTAL
Teacher III
CHRISTINE E. NAOQUINES
Teacher I
Checked:
Noted:
REMY L. UNTALAN
Head Teacher II - TLE
LIEZEL M. VILLANUEVA, PhD
Principal IV
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