Sunteți pe pagina 1din 18

DAILY SCHOOL: TABUK CITY NATIONAL HIGH SCHOOL GRADE LEVEL: 7

LESSON TEACHER: ANGELICA P. PECUA LEARNING AREA: TLE – AGRI


LOG TEACHING DATE AND TIME: DECEMBER 6, 2018 (9:15- 10:15 QUARTER: THIRD
am)
I. OBJECTIVES At the end of the lesson, the students should be able to:
1. Define postharvesting handling;
2. Identify the various post harvest procedures; and
3. Observe proper post harvest handling to minimize losses.
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives Write the LC
code for each
II. CONTENT POSTHARVEST OPERATIONS/ HANDLING
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages Pages 39-42
2. Learner's materials pages
3. Textbook pages Agricultural Crop Production
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning http://eagri.tanau.ac.in/eagri50/HORT391/pdf/lec02.pdf
Resources
IV. PROCEDURES
A. Reviewing previous lesson Questions to be asked:
or presenting the new lesson. 1. Who among you have farms?
2. What crops are planted?
3. Have you tried harvesting your own planted crops?

B. Establishing a purpose for The teacher states the lesson objectives.


the lesson Questions to be asked:
1. When you hear the word POSTHARVEST HANDLING what comes first into
your mind? Anyone?
2. Why are postharvest practices done?
C. Presenting The teacher will present the topic.
Examples/instances of the POSTHARVEST HANDLING”
new lesson “Is the specific term used for the movement of commodities and operations through
which the commodity undergoes from harvest to possession to the fixed consumer;
this includes the technological aspects of marketing and distribution. Different crops
undergo different steps on postharvest. “
Vegetables/fruits are living tissues that undergo continuous change after harvest
Rapid deterioration can occur
Can affect quality of vegetable/fruits (Freshness and nutritional)
Safety of the vegetable/fruits (Pesticide residues)(Microbiological organisms)
THE POSTHARVEST PROCEDURES
Pre-
Reception
cooling
Selection,
Cleaning
Grading Drying and
Disinfecti
on
other packing
treatment and Storage
s Packaging

Transport

Reception or it’s is either to the packing house or to the shaded place which is not
exposed directly to the sun and the preparatory steps for storage to market is done.
Pre-cooling- Pre-cooling refers to the rapid removal of field heat shortly after the
harvest of a crop. Field heat can be defined as the difference in temperature between
the temperature of the crop harvested and the optimal storage temperature of that
product. In general the temperature should be cooled down till it reaches 88% of the
existing difference in temperature and its optimal storage temperature. Field heat
should be removed as fast as possible since, for most produce, an hour delay at field
conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at
optimal storage conditions.
“Then next is the Selection, cleaning and disinfection”
It means class that in this stage of the commodity Selection or sorting the process of
classifying into groups designated by the person classifying crops or commodities
the produce either according to set criteria
Selection or sorting the process of classifying into groups designated by the
person classifying crops or commodities the produce either according to set criteria.
Sorting is done by hand to remove which is not suitable to market or storage due to
damage by insects, diseases and mechanical.
Cleaning before the commodity are marketed various amounts of cleaning are
necessary which typically involves the removal of soil dust, adhering debris, insects
and pest residue. But we just don’t need to clean it we need to make sure that we
used clean water for washing our commodity.

There are several types of cleaning:


−1.Washing – dunking, spraying, wiping.
−2. Dry brushing – no water, just brush.
−3. Don’t wash – washing/extra handling can cause damage, decreasing quality.

Chlorine in fresh water is often used to disinfect to wash the commodity.

After that Drying to the excess moisture caused by washing will be removed then
grading will be the next step it is the process of classifying into groups to a set
recognized criteria of quality and size, each group bearing an acceptable name and
size grouping.
Then some of the commodities undergo other treatments like CURING, WAXING.

Then after which the Packing or it is the act of putting commodities in a container.
The packaging is the process to ensure adequate protection and safe delivery of the
product from the ultimate consumer.

Storage - it is the process of keeping crops in structure designed to protect to stored


products from inclement weather and pest for a short or longer period of time to
await processing or transport to other location. In the case of fruits and vegetables it
should be stored in specific temperature since it perishables crops have a short shelf
life compare to the grain crops.
Transport- during this step we need to consider on how it is transported. Is the
vehicle clean and cool? We need to see to it that we should not load our commodity
with a very warm vehicle it will affect the shelf life of our commodity

D. Discussing new concepts Divide the group into three:


and practicing new skills You will identify the cause of losses at the different points of the system
For Group 1: During Packing
For Group 2: during STORAGE.
For Group 3: during Transport
The first to present is the group 1 followed by the group 2 the last is the group.

E. Developing mastery Divide the group into three:


Define the different procedures in your own word and choose a leader to present your
activity.
Do it in 5 minutes. The first group to finish will be given 10 points.

F. Finding Practical ANALYSIS:


Applications of Concepts and 1. Why is it important to know the different procedures in post harvesting?
Skills in Daily Living
G. Making Generalizations Questions to be asked?
and Abstractions About the 1. Anyone who can summarize the topic?
Lesson
H. Evaluating Learning Please get 1/4 sheet of paper for our short quiz. And answer the following questions.
1. It is the rapid removal of the field heat to the
commodity._____________________
2-3 give at least 2 reasons why postharvest is done?
4. Is the stage of crop production immediately following harvest, including cooling,
cleaning, sorting and packing.
5. The main reason for this step is for the appearance of the commodity that will be
attractive to the consumer.
6-15 for 10 points what are the procedures in postharvest
I. Additional Activities For your assignment please research on THE STOAREGE PEST AND DISEASES.
Write it in a 1 whole sheet of paper.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the assessment
B. No. of learners who require
additional activities for
remediation
C. Which of my teaching
strategies worked well
D. What difficulties did I
encounter
E. What innovation or
localized materials did I use
which I can share to my
fellow teachers?
DAILY SCHOOL: TABUK CITY NATIONAL HIGH SCHOOL GRADE LEVEL: 7
LESSON TEACHER: ANGELICA P. PECUA LEARNING AREA: TLE –
LOG AGRICULTURE
TEACHING DATE AND TIME: MARCH 15, 2019 (8:00-9:00 AM) QUARTER: FOURTH
I. OBJECTIVES At the end of the lesson, the students should be able to:
1. Identify the different hand tools;
2. Know the uses of the different hand tools; and
3. Appreciate the use of the different hand tools by sharing their experience.
A. Content Standards
B. Performance Standards
C. Learning Competencies/ LO 1. FARM TOOLS AND EQUIPMENT TLE_ AGRI 12-f-44
Objectives Write the LC
code for each
II. CONTENT FARM TOOLS AND EQUIPMENT
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages
2. Learner's materials pages
3. Textbook pages Agriculture and Fishery Arts Horti-Crop Production Manual, Pages 6-13
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning INTERNET, http://fmexim.com/agricultural-tools.php
Resources
IV. PROCEDURES
A. Reviewing previous lesson Questions to be asked:
or presenting the new lesson 1. When you were in elementary level, Have you tried planting or making your garden?
2. Have you ever experienced in going to farm?
3. What do you do in the farm?
4. What are the hand tools that you know and use?

B. Establishing a purpose for PICTURES GALLERY:


the lesson The teacher will show a picture of a farm tool. The students will draw a smiling face if it
is familiar to them and sad face if it is not. The teacher will call for a student who draws
a smiling face and will ask for the usage of it.

A B C D E

C. Presenting NAME IT: The teacher will present the following hand tools and will ask the students
Examples/instances of the to identify each.
new lesson 1. Grub-hoe - a heavy hoe used for breaking hard topsoil and pulverizing soil.
2. Pick mattock- a digging tool with a pointed head at one end and transverse blade at
the other.
3. Hand trowel- a gardening tool which is used for loosening the soil, digging small
holes, transplanting seedlings and other similar task.
4. Hand fork- a gardening tool with sharp tines which makes it easy to prick into the
soil (moist soil) making it suitable for planting, transplanting, weeding and mixing
additives into the soil.
5. Crowbar- a tool used for digging big holes and for digging out big stones and stumps.
6. Hand cultivator- a gardening tool used for cultivating the garden plot by loosening
the soil and removing weeds around the plot.
7. Shovel- a tool for digging, lifting, moving bulky materials from one place to another,
removing trash, and mixing soil media.
8. Rake- a long-handled tool used for cleaning the ground by gathering the leaves and
for loosening or leveling the soil.
9. Spading fork- a gardening tool with a handle and strong tines which is used for
loosening the soil, digging out root crops and turning over the materials in a compost
heap.
10. Dibble or dibbler- a pointed wooden stick used in making holes in the ground for
planting seeds, seedlings or small bulbs.
11. Pruning shears- a type of scissors used for basic maintenance tasks like cutting
small branches, twigs, and leaves.
12. Sprayer- an equipment used for applying herbicides, pesticides and fertilizers to
agricultural crops.
13. Pail or can- a container used for hauling soil, compost, chemical fertilizer and even
water.
14. Axe- Is an implement used to split and cut a bigger post.
15. Knives- Are cutting tools used for cutting planting materials, grafting, marcotting,
budding, and for performing other operations in horticulture.
D. Discussing new concepts GROUP ACTIVITY: Based using the 3 A’s
and practicing new skills # 1 Group the students according to interest.
MECHANICS:
Act: group 1 and 2: Match the appropriate picture-text visual about tools ad rheir uses.
Analyze: group 3 and 4: perform verbal analysis of picture text visuals through
strategies reporting( newscasting)
Apply: group 5: Panel discussion focusinf on farm tools and their uses.
The first group to finish the activity will be given plus 5 points. Do it for 5 minutes.

E. Developing mastery Questions to be asked:


1. In your vegetable garden. What tool will you use in removing these aphids and
worms?
2. After the storm .Some branches of trees had been damaged, which of the following
tools will you use to cut the damaged branches?
3. Which of the following tools will enable you to transport the fertilizers from the
storage to the farm?
F. Finding Practical Analysis:
Applications of Concepts and For you as a student, why is it important to know the different hand tools in your daily
Skills in Daily Living life?
G. Making Generalizations Questions to be asked:
and Abstractions About the 1. What are the hand tools you have learned?
Lesson 2. Do these hand tools still important and usable nowadays?
H. Evaluating Learning EXPLORING EXPERIENCE:
The teacher will group the students into 5 and each will choose atleast three among the
hand tools that were discussed and describe their experience in using it.
I. Additional Activities My tool Collage:
Let the learners make a collage of different pictures of farm tools. Ask them to Identify
and describe each tool based on its function.

5 3 1
Provided 10 and above Provided 5-9 and above Provided 4 and below
pictures of tools with pictures of tools with pictures of tools with
descriptions descriptions descriptions
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on 42
the assessment
B. No. of learners who require 20
additional activities for remediation
C. Which of my teaching strategies
worked well
D. What difficulties did I encounter
E. What innovation or localized
materials did I use which I can share
to my fellow teachers?

Observed by: Day and Time Observed:

EDNA D.PAYAQUI _______________________________


USED TO APPLY AND SPREAD ICING, FROSTING AND
BUTTER CREAM.

USED FOR MIXING BAKING INGREDIENTS.


FLAT TOOL USED TO SCRAPE ANY MIXTURE AND
COLLECT EVERY BIT OF THE MIXTURE OUT OF A BOWL.
SET OF MARKED CUPS USED TO MEASURE DRY
INGREDIENTS.
TRANSPARENT CUP WITH LINES TO INDICATE
THE VOLUME OF LIQUID.

ENCLOSED COMPARTMENT USED FOR BAKING.

A TOOL USED TO SEPARATE COARSE


PARTICLES OF SUGAR AND FLOUR.

SET OF SPOONS WITH AMOUNT INDICATED IN


THE HANDLE USED IN MEASURING SMALL
AMOUNTS OF INGREDIENTS.

USED AS MIXING SPOONS.


A CONTAINER USED IN BAKING CAKES.

A WATERPROOF AND GREASE RESISTANT PAPER


PLACED IN THE BOTTOM OF THE PAN.

IT IS A KITCHEN TOOL USED FOR STIRRING,


WHISKING OR BEATING INGREDIENTS.
ALSO KNOWN AS A BASTING BRUSH SIMILAR TO
PAINT BRUSH AND IS USED TO SPREAD BUTTER, OIL
OR GLAZE ON FOOD AND FOR COATING BAKING
PANS WITH GREASE OR SHORTENING.

IT CUTS FAT INTO PIECES TO BE ABLE TO COAT IT


WITH FLOUR IN PIE MAKING.
DECORATING TOOL THAT HELPS YOU TO CREATE
FANCY DESIGNS ON YOUR BAKED PRODUCTS.
DAILY SCHOOL: TABUK CITY NATIONAL HIGH SCHOOL GRADE LEVEL: 10
LESSON TEACHER: ROSARIO D. OFOD LEARNING AREA: TLE – BPP
LOG TEACHING DATE AND TIME: MARCH 7, 2019 (4:30-5:30) QUARTER: FOURTH

I. OBJECTIVES At the end of the lesson, the students should be able to:
a. define packaging materials ;
b. appreciate the functions of the types of packaging materials; and
c. identify types of packaging materials.
A. Content Standards The learner demonstrates understanding of the concept and underlying theories in
preparing and presenting desserts
B. Performance Standards The learner demonstrate competencies in presenting desserts
C. Learning Competencies/ LO 3. STORE AND PACKAGE DESSERTS TLE_HEBP9-12PD-IVj-20
Objectives Write the LC 3.2. Package desserts in accordance with established standards and procedure
code for each
II. CONTENT TYPES OF PACKAGING MATERIALS
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages
2. Learner's materials pages
3. Textbook pages Bread and Pastry Production Manual, Pages 240-243
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning INTERNET
Resources
IV. PROCEDURES
A. Reviewing previous lesson RUN TO THE BOARD
or presenting the new lesson Divide the class into three
1. At the count of ten, the students will run to the board per group and write any words
related to their previous topic.
2. If done writing on the board, automatically the students should go back to their
proper seats.
3. The group with the most number of correct written words wins.
B. Establishing a purpose for Present the following pictures
the lesson

*Let the students describe the pictures

C. Presenting PICTURE GALLERY


Examples/instances of the Divide the class into five groups
new lesson 1. Show pictures of food products with packaging
2. Let each group identify the used packaging material in each picture.
Group 1 Group 2 Group 3 Group 4 Group
5
D. Discussing new concepts Brainstorming
and practicing new skills Divide the class into five groups (SAME GROUP)
Each group will have to discuss at least one characteristic of each packaging material
and share it to the class. Their answers will be written in a cardboard given to them.
Group 1: Glass Packaging
Group 2: Plastic Packaging
Group 3: Paper Packaging
Group 4: Aluminum Packaging
Group 5: Styrofoam Packaging

E. Developing mastery Divide the class into five groups (same group)
1. Each group will think of an example of food product and identify the appropriate
type of packaging material that should be use.
2. One member of each group will report in front.
F. Finding Practical ANALYSIS
Applications of Concepts and The school canteen staffs were assigned to prepare spaghetti and deliver it to the
Skills in Daily Living School Library for the G10 curriculum meeting.
Questions:
How will the school canteen staffs protect the spaghetti from dirts or contamination
upon delivering it to the school library?
What do you think is the best packaging material for the spaghetti?
Do you think it is easier to distribute the spaghetti when it is packaged?
G. Making Generalizations PASS THE PAPER:
and Abstractions About the Inside a box are questions written in a paper. The box will be pass as the music starts
Lesson to play. When the music stops, the last person holding the box will pick a question and
answer.
The questions are the following:
What is a packaging material?
What are the types of packaging materials?
Is packaging important? Why?
H. Evaluating Learning PASSWORD
Divide the class into five groups
1. One person from each group sits in the chair and the person’s team members tries to
explain the word written on the board without saying the word.
2. If the person in the chair answers it correctly, the group gets a point.
I. Additional Activities Visit a grocery store and take photos of the types of packaging material that you can
see or spot.

Observed by: Day and Time Observed:

ERLINDA A. LACWASAN _______________________________


DAILY SCHOOL: TABUK CITY NATIONAL HIGH SCHOOL GRADE LEVEL: 10
LESSON TEACHER: ROSARIO D. OFOD LEARNING AREA: TLE – BPP
LOG TEACHING DATE AND TIME: MARCH 7, 2019 (4:30-5:30) QUARTER: FOURTH

I. OBJECTIVES At the end of the lesson, the students should be able to:
a. ;
b. ; and
c. .
A. Content Standards The learner demonstrates understanding of the concept and underlying theories in
preparing and presenting desserts
B. Performance Standards The learner demonstrate competencies in presenting desserts
C. Learning Competencies/ LO 3. STORE AND PACKAGE DESSERTS TLE_HEBP9-12PD-IVj-20
Objectives Write the LC 3.1. Store desserts in accordance with the required temperature and customer’s
code for each specification
II. CONTENT STORING DESSERTS
III. LEARNING RESOURCES
A.) References
1. Teacher's Guide pages
2. Learner's materials pages
3. Textbook pages Bread and Pastry Production Manual, Pages 240-243
4. Additional Materials from
Learning Resources (LR)
portal
B.) Other Learning INTERNET
Resources
IV. PROCEDURES
A. Reviewing previous lesson Questions to be asked?
or presenting the new lesson The students will have a recap about the previous topic?
What is the packaging material used in each picture?
Why are packaging
materials used in food
products?

B. Establishing a purpose for


the lesson
*Let the students describe the pictures

C. Presenting
Examples/instances of the
new lesson
D. Discussing new concepts
and practicing new skills
E. Developing mastery

F. Finding Practical
Applications of Concepts and
Skills in Daily Living
G. Making Generalizations
and Abstractions About the
Lesson
H. Evaluating Learning

I. Additional Activities

WHITE SUGAR
5. PASTRY BLENDER

S-ar putea să vă placă și