Fish Processing Activities.pptx.......................

Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fish Processing Activities.Fis

1. CLASSROOM RULES: 1. Be present everyday. 2. Share your ideas freely and accept new knowledge through suggestions. 3. Talk when necessary.

2. REVIEW Why is it important to follow the proper procedure of cleaning, sanitizing, equipment and instruments?

3. At the end of the lesson, the learners are expected to: Identify fish processing activities  B. Interpret a layout plan

4. What food is being processed in the video? How is the fish being processed?

5. Fish Processing Activities

6. F ish processing - refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.

7. Fish is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating. 

8. In fact, Calbayog is known for Tinapa or smoked fish production. This food is a special delicacy of Brgy . Matobato and this became the livelihood of many residents.

9. RECEIVING

10. RECEIVING This activity includes sorting and grading of raw materials according to size, species, and quality. It also includes segregating suitable from unsuitable ones.

11. PREPARATION

12. PREPARATION This includes the preparatory steps such as washing, eviscerating, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling.

13. PROCESSING/STERILIZING

14. PROCESSING/STERILIZING This activity involves the final processing and complete sterilization of the processed finished product.

15. STORING

16. STORING Storage room is provided for storing finished product such as canned/ bottled fish, smoked fish, salted fish, pickled fish and other processed fishery products. Proper storage will also extend the shelf life of the product.

17. PACKAGING

18. PACKAGING This processing activity involves the wrapping or enclosing food and fish products in bottles or in cans for the purpose of protecting and preserving the finished products.

19. LABELING

20. LABELING The purpose of this activity is to give the correct information about the product.

21. What are the different activities in fish processing?

22. Group the class into three: Group 1 - Arrange chronologically the given pictures in food processing activities. Label each picture.   Group 2 - Draw the different activities in food processing and label them.   Group 3 - Make a slogan on the importance of fish processing.

23. Group 1 and 2 will be graded through the given rubric: CRITERIA FOR GRADING Creativity- 20% Content- 40% Originality- 20% Overall Impact- 20% TOTAL- 100%

24. Directions: Identify the fish processing activity that is being referred to in each item. This activity includes sorting and grading of raw materials according to size, species, and quality. This processing activity involves the wrapping or enclosing food and fish products in bottles or in cans. This includes the preparatory steps such as washing, eviscerating, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling. This activity involves the final processing and complete sterilization of the processed finished product. The purpose of this activity is to give the correct information about the product.