Detailed Lesson Plan in Agri-Fishery Arts

(Food Fish Processing)

Perform Mathematical Computations

I. OBJECTIVES

At the end of the lesson the students should be able to:

A. Record weights and measurements of raw materials and ingredients

B. Summarize/ sum up recorder weights and measurements of processed
products.
C. Perform how a seam is measured.
II. SUBJECT MATTER
A. Topic: Gather and tabulate the recorded data relevant to processed food
production
B. Reference: K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
Learning Module Food (Fish) Processing
Exploratory course Grade 7 and 8
C. Materials: Laptop, Cellphone, Power point Presentation

III. PROCEDURE
Teacher’s Activity Student’s Activity
A. Preliminary Good Morning Class
Activities
Let us Start Our Class with a prayer (Studentswill
1. Prayer greet and pray)
Let us put our Self in the presence of the
lord.

Dear Lord, thank you for today. Thank

you for ways in which you provide for us
all. For Your protection and love we
thank you. Help us to focus our hearts
and minds now on what we are about to
learn. Inspire us by Your Holy Spirit as
Goodmorning
we listen and write. Guide us by your
Ma’am
eternal light as we discover more about
the world around us. We ask all this in
the name of Jesus. Amen.

Once again Good Morning

2. Checking of As I call your name, Please say present.

Attendance
3. Review Last time We Discussed about the Use
*Metal
 tools, equipment and utensils by *Stainless steel
following standard procedure. *Plastic
Q1. Anyone of you can give an example *Wood
of material used in constructing tool,
utensils, and equipment?
Q2. What are the Eight (8) preventive
maintenance?
4. Motivation Show a Picture

Possible answers

 Weighing
scale
 Measuring
cups
 Thermom
eter
 measurem
ents

Can you tell me what word comes on

your mind when you see these pictures?
So these Pictures are related to what are
we going to tackle about.
B. Activity I have here a video presentation. While Students watch
watching please take down notes. the video
carefully.
https://www.youtube.com/watch?v=0v-
ulU_mi7o

C. Analysis As you watched in the video clip,

Students state
Q1. The video is all about, what? their
Q2. What did you notice to the video understanding on
presented? how to measure
ingredients
properly.
D. Abstraction Gathering the Record of Weights and
Measurement of Ingredients and Materials

Not a day passes without any of us

taking certain measurements.
What do you really do when you take
measurements? For instance, when you take
your weight, you use a weighing scale. You
keep a record of your weight, trying to find
out how much you have gained or lose.
Mass is the amount of material an object
has. The base unit of mass is gram (g).
For heavier mass, the unit used is the
kilogram(kg).
Volume is the amount of space
something occupies. The unit used for
measuring the volume of liquid is the litre.
(L).
Capacity refers to how much a container
can hold.
Temperature refers to the degree of
hotness or coldness of a body. The metric
unit of temperature is degree Celsius (0C). In
the Celsius Scale, 00C is the freezing point of
water, and 1000C is the boiling point of
water. The instrument used for measuring
temperature is the thermometer. Another unit
of temperature is degree Fahrenheit (00F).
Measurements and Conversions
It is important to weigh or measure all
ingredients accurately, especially for
beginners. There are cooks and chefs who
seem to be able to produce good results by
guesswork and intuition because of their long
experience in cooking. However, that should
not be the case. What generally matters is
using precise measurement.
When weighing things, it is essential to buy a
good brand of weighing scale that would
longer. A good selection of measuring cups
and spoons (as listed below) can be very
handy.
a. Measuring Cups
1 Cup (C)
1/2 C
1/3 C
1/4 C
1/8 C

b. Measuring Spoons
1 Tablespoon (tbsp or T)

1 Teaspoon (tsp or t)
1/2 tsp
1/4 tsp
A clear glass measuring cup is necessary to
get precise liquid measurements.
Dry Ingredients - The most important thing
to know about measuring dry ingredients
is that they should be level with the top of
your measuring cup. Dip your cup into the
bin, fill
to overflowing and level it off by sweeping
the edge of a knife across the top. Spoon
flour
and similar ingredients into measuring cups.
Most ingredients don't need to be packed
into the measuring cup. Granulated sugar
does it for you. Flour should actually be
aerated or fluffed up before measuring.
(Other matters will be discussed on the
actual lecture) Brown sugar is one
exception, if you want to pack down while
measuring in order to get the proper amount.
Measure liquids at eye level. In other
words, place the cup on a flat surface and
crouch down so your eyes are at the same
level as the cup in order to check the
accuracy of
the amount in the cup.
To measure solid fats (shortening, butter
etc.) : Most butter has measurements
listed on the wrapper, so you can simply cut
off the amount you need.
Weight Measurements and Conversions
Liquid Measurements and Conversions
Temperature Measurements and
Conversions

To convert Degrees Celsius (Centigrade)

°C to Degrees Fahrenheit (°F), multiply °C
by
1.8 and add 32.
For example, to convert 100°C to °F,
100 x 1.8 + 32 = 212°F

To convert Degrees Fahrenheit (°F) to

Degrees Celsius (°C), subtract 32 from °F
first, then multiply by 0.56.
For example, to convert 200°F to °C,
(200 - 32) x 0.56 = 94°C

Freezing point for water = 0°C = 32°F

Boiling point for water = 100°C = 212°F

Summarizing and Tabulating All Raw Data

Gathered
Any set of information or data collected for
study should be organized and analyzed
systematically for easier and faster
interpretation. To do this, collected data may
be presented in any of the following forms:
1. The textual forms are used when data to
be presented are few.
2. The tabular and graphical forms are used
when more detailed information is to be
presented.

Using tables and graphs has the following

advantages:
1. Data are presented in a more practical
and convenient way.
Instead of writing text on the information
gathered, items can be enumerated in tabular
form or shown in graphical form.
2. Data can be compared more easily.
Recording tables and graphs can be done
more easily because the needed information
can be seen at a glance.
3. Data can be analyzed comparatively.
Tables and graphs enable a thorough analysis of
data because all needed information is clearly
known.
 Recording Skills
In recording we need the following skills:
Accuracy
The measurement of any physical quantity is
always subject to some degree of
uncertainty.
Relative error is expressed as a percentage
and is often called percentage error. It is
calculated as:
Er – Ea
A x 100%
Er- relative error
Ea – absolute error
A - accepted value
Precision
In common usage accuracy and precision
are often used synonymously. But in science
it is important to make a distinction between
them.
Data Gathering Skills
When you want to know whether several
boxes of preserving bottles are free from
defects, it would be time consuming to
examine all of them piece by piece.

E. Application Give the exact conversion of each

measurements.
1. 1 quart = _________cups
2. 12 tbsp. = _________ cup
3. 1 lb. = _________ grams
4. 14 grams = ________ once
5. 1 pint = ________ tbsp.
6. 1 tbsp. = ________ tsp
7. 1 cup = ________ tbsp
8. 1 pinch = ________ tsp.
9. 2.5 kg = ________ grams
10. 102.1 oF = ________ oC

F. Valuing Questioning: 2. Students

1. Do you learn something? enumerate some
2. Give a name of measurement and measurements
abbreviation of it? and abbreviation.
3. What is the formula in converting
Degree Fahrenheit to Degree Celsius? 3. subtract 32
4. What is the formula in converting from °F first, then
multiply by 0.56.
Degree Celsius to Degree Fahrenheit?
4. multiply °C by
1.8 and add 32.
IV. EVALUATION
Convert the measurements
1. 2500 grams = ___ kilograms
2. 0.49 ounce= ___ grams
3. 7 fl. Oz. = __ tablespoon
4. 22 cups = __Quarts
5. 72 fl. Oz = __cups
6. 709 milliliters=__cups
7. 190C=____F
8. 20C =___F
9. 100F=___C
10. 200F=___C

V. Assignment
Advanced study about the Calculate the production input and output.