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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

DAILY School Sindangan National Agricultural School Grade Level & Quarter 11
LESSON 3rd Quarter
LOG Teacher ARNIE M. BOCO SHS Track TVL
SENIOR HIGH SCHOOL Inclusive Dates MTWF Learning Area Food Processing
Scheduled Time 7:30-9:30 Topic Fermentation and Pickling

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

a. understand the steps in preparing the raw materials; for fermentation and pickling;
I. OBJECTIVES b. identify the raw materials for fermentation and pickling,
c. demonstrate how to sort and grade raw materials;
d. appreciate the value of preparing the raw materials.
A. Content Standard The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
understanding food understanding food understanding food understanding food
processing by fermentation processing by fermentation processing by fermentation processing by fermentation
and pickling and pickling and pickling and pickling
B. Performance Standards The learner independently The learner independently The learner independently The learner independently
demonstrates procedures of demonstrates procedures of demonstrates procedures of demonstrates procedures of
fermentation and pickling fermentation and pickling fermentation and pickling fermentation and pickling
C. Learning Competencies / Prepare raw materilas Prepare raw materilas Prepare raw materilas Prepare raw materilas
Objectives (Write the LC Code: TLE_AFFP9-12FR-IIj- Code: TLE_AFFP9-12FR- Code: TLE_AFFP9-12FR-IIj- Code: TLE_AFFP9-12FR-
Code) IIIa-2 IIj-IIIa-2 IIIa-2 IIj-IIIa-2
1. Different types of raw materials for food fermentation and pickling
III. CONTENT 2. Weighing of raw materials
3. Sorting and grading of raw materials
IV. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TESDA Lesson guide TESDA Lesson guide TESDA Lesson guide TESDA Lesson guide
2. Learners’ Materials pages CBLM fermentation and CBLM fermentation and CBLM fermentation and CBLM fermentation and
Pickling pp Pickling pp Pickling pp Pickling pp
6-24 6-24 6-24 6-24
3. Additional Materials from www. Depedtambayan.com www. Depedtambayan.com www. Depedtambayan.com www. Depedtambayan.com
Learning Resources Portals
V. PROCEDURES
A. Revising previous lesson or Gallery walk activity Review previous lesson by Review previous lesson Review previous lesson by
presenting the new lesson asking questions asking questions
B. Establishing a purpose for the The learner will define the Activity(guess me) Activity
lesson terms used in fermentation The students will guess what
and pickling kind of fruits/ vegetables that
can be fermented or pickled
C. Discussing new concepts and Introduce the steps in Discuss the steps how to Discuss the steps used in Discuss the value of selecting
practicing new skills preparing the raw make pickles fermentation and pickling quality fruits/vegetables used
materials. in fermentation and pickling
D. Developing mastery Give activity that will lead Let student search in google Let students observed the activity
(Leads to Formative students to identify what is the example of pickled four steps in fermenting
Assessment 3) sorting, grading of raw products and how it has been fruits/vegetables especially in
materials made wine making using Youtube
 E. Making generalizations and The students will answer the Ask the students the Answering of questions Ask the students the
abstractions about the lesson following questions: importance of processing through oral recitation importance of processing
1. What is sorting? food by pickling food by fermentation
2. How to grade raw
materials
F. Evaluating learning Formative assessment in a Formative assessment in a Formative assessment in a Formative assessment in a
form of short quiz form of short quiz form of short quiz form of short quiz
G. Additional activities for Worksheets can be given as Worksheets can be given as Worksheets can be given as Worksheets can be given as
application or remediation an assignment an assignment an assignment an assignment

VI. REMARKS
VII. REFLECTION
A. No. of learners who earned
80% in the evaluation.
B. No. of learners who require
additional activities for
remediation
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 it work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or localized
materials did I used/discover
which I wish to share with
other learners?

By: Ms. Arnie M. Boco

Subject teacher
Signed by: date: