PowerPoint

1. DEMONSTRATION
TEACHING IN TLE 7/8
NIEL M. BAJAO
Demonstration Teacher

2. 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)

3. It is used for cutting fish
and other raw materials.

5. It is used to measure the
weight of fish raw
materials and
ingredients needed in
food processing.

7. It is used to measure dry
ingredients

9. It is important to
maintain the freshness
of fish/ raw materials.

11. It is used to protect the
table when slicing or
cutting food.

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

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

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

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

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

18. LET US LEARN NEW WORDS!
Smoking
the application of smoke to the
fish

20. EQUIPMENT

22. CUTTING BOARD

24. BASINS

26. FOOD TONG

28. MEASURING CUP

29. This is a
refrigerator. It is
used to maintain a
food’s freshness.

30. This is a gas
range. It is a
source of heat
when
cooking food.

31. This is a
salinometer. It is an
instrument used to
measure the
saltiness of brine.

32. This is a weighing
scale. It is used to
measure the
weight of raw
materials like fish.

33. This is a beaker. It
is used to measure
liquid ingredients.

34. These are
measuring cups.
They are used to
measure dry
ingredients.

35. These are measuring
spoons. They are
used to measure a
small number of
ingredients.

36. This is a cutting
board. It is used
for cutting or
chopping food.

37. These are
cutting knives.
They are used
for cutting raw
materials.

38. These are
basins. They are
used for mixing
salt and water.

39. These are
kitchen scissors.
They are used
for cutting the
fins of a fish.

40. These are food
tongs. They are
used to lift or
turn the food.

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

42. REMINDERS IN FOOD SALTING /
CURING
2. Make sure that
the scale is
pointed or set at
0.

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

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

45. REMINDERS IN FOOD SALTING /
CURING
3. Remember the steps in
sanitizing equipments properly.

46. STEPS IN SANITIZING EQUIPMENTS
1. Wash the utensils with soap.

47. STEPS IN SANITIZING EQUIPMENTS
2. Rinse with clean water

48. STEPS IN SANITIZING EQUIPMENTS
3. Sanitize by dipping or soaking in sanitizing
solution

49. STEPS IN SANITIZING EQUIPMENTS
4. After 2-5 minutes, remove the utensils from the
sanitizer solution

50. STEPS IN SANITIZING EQUIPMENTS
5. Rinse with clean water

51. STEPS IN SANITIZING EQUIPMENTS
6. Dry thoroughly

52. 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.

53. GROUP ONE
It is important to sanitize these kitchen materials
to ensure safety in food preparation.

54. Group Two:
Recall the proper procedure in
sanitizing the kitchen materials for
food salting and curing. Perform a
short skit about this.

55. RUBRICS
5 points 3 points 2 points
THEME
The output
followed the
directions
excellently.
The output
followed the
directions but
with minimal
errors.
The output did
not follow the
directions
COOPERATION
All members
cooperated to
finish the activity
Most members
cooperated to
finish the activity
Few members
cooperated to
finish the activity

56. What are the materials
used for salting or
curing?

57. What are the steps in
sanitizing kitchen
materials?

58. Why is it important to
prepare kitchen materials
properly?

59. 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

60. ___ 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

61. ASSIGNMENT