PIVOT 4A LESSON EXEMPLAR USING THE IDEA INSTRUCTIONAL PROCESS
Learning Area Technology and Livelihood Education
Learning Delivery Modality Face to Face/Modular Distance Modality
School Recto Memorial National Grade Level Grade 11
Highschool
Teacher Justine Mariel Daquigan Learning Area TLE Food
Technology
Teaching date May 6 - 17, 2024 Quarter Fourth
LESSON Teaching time No. of Days 10 days
EXEMPLAR
MONDAY-THURSDAY
I. OBJECTIVES
At the end of the lesson, learners are expected to:
a. Identify various types of meat, fish and poultry.
b. Describe proper storage methods for meat, fish and poultry.
c. Execute proper storage practices.
d. Develop a sense of responsibility towards ethical eating.
A. Content Standards The learners will be able to classify different kinds of meat, fish and poultry
based on their characteristics and quality indicators.
B. Performance Standards The learner will actively participate in activity that involve correctly storing
of meat, fish and poultry to maintain in freshness and prevent
contamination inside the refrigerator.
C. Most Essential Learning Develop and encourage learners to consider the ethical aspects of meat
Competencies (MELC) consumption, including animal welfare and sustainable fishing practices.
D. Enabling competencies
II. CONTENT Proper Selection, Storage and Preparation of Meat, Fish and
Poultry
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Materials Pages
c. Textbook Pages T.L.E pp.66-64
Food Selection and Preparation pp.116-151
d. Additional Materials from TV, Laptop, White Board, Marker, PPT Presentation, Instructional
Learning Resources Materials, Printer
B. List of Learning https://youtu.be/ks83UksLbmg?si=dAoHu06yp4R8lDLo
Resources for
https://youtu.be/RV-IxADqsTY?si=BxkVz-vopL9-sMBU
Development and
Engagement Activities https://youtu.be/eF9sqj6CfG4?si=zF8Y1bhJAzpnA1uk
IV. PROCEDURES
A. Introduction Week 15
Week
What I need to know?
The learners will do the walkthrough of the lesson expectations.
In this part, the content of the lesson will be presented.
Learning objectives will also be introduced to guide the learners on the
learning targets.
What is Proper Meat Storage?
Why you choose Food Technology as your area of specialization?
What’s new?
The learner’s will identify the meat products where they originated
from, wether if it's pork, chicken or fish.
The Learners will be divided into to groups.
The Photo’s of meat will be shown at the screen, the first learner to tap
the table will be the one who will answer. And she/he is failed to
answer the other group can answer.
Afterward, the learners will accomplish the activity It will serve as an
assessment of the learner regarding how they know the kinds of meat.
B. Development What I know?
The learners will watch a video about the ethical and meat
consumption.
They will accomplish to consider the ethical aspects of meat
consumption, including animal welfare and sustainable fishing
practices, that can structure your approach to cover a variety of
engaging activities and discussions.
What’s In
The learners will reflect their self, to find out why we need to be
considerate when eating meats.
They will accomplish; they will write a short essay of what they think
about the ethical and meat consumption.
What is it? (English Integration) Week
16
The learners read and appreciate the concepts they need to know and
understand. These concepts, as presented will help them to describe
proper storage methods for meat, fish and poultry.
At this moment, the learners can deepen their knowledge about the
various types of meat, fish and poultry.
After reading the concept, the learners will reflect and appreciate the
knowledge and skills and they must inculcate it to themselves to have
a knowledge in storing, preaparing and selecting of meat products.
C. Engagement
What I Can Do?
In this activity, the leaners can develop skills in critical thinking and
appreciate the value of creativity, cleanliness and visual representation
of their exertion and to know much more in bacteria causing spoilage in
meat’s.
What other enrichment activities can I engage in? ( Additional
Activities)
To further enrich learners’
knowledge, skills and values,
they will be performing other task
such as how to strengthen their
own thinkinf.
In this activity, they will store the
meat in the right area to prevent
contamination inside the ref.
D. Assimilation What I have learned?
The information reflective of what they have learned during the
Development and Engagement phases, the learners will accomplish
the activity sheet pp.61
The main purpose of this activity is to prepare an action plan that
requires further development.
They are expected to relate their learned concepts to their personal
lives especially in the field of their chosen line of work.
What is Food Technology?
What is the importance of Food Technology in our personality?
What I can do? ( Assessment)
The learners will answer the questions provided in the Self-check pp.64
In this activity, the students are encouraged to deal with honest
disposition of their work.
Also the mastery of the subject matter must obtained in this portion
through the learners passing scores of 75% -100% from the given
number of items presented in the test questions.
V. REFLECTION The learners, in their notepad, journal or portfolio will write their
personal insights about the lesson using the prompts below.
I understand that ______________________________.
I realize that __________________________________.
Prepared by:
Justine Mariel O. Daquigan
Checked by:
Mrs. Olivia Villanueva
Noted by:
Mrs. Olivia Villanueva
Approved by:
Mrs. Olivia Villanueva
