DEPARTMENT OF EDUCATION

Republic of the Philippines

Department of Education – Region III Central Luzon
DIVISION OF CITY OF SAN FERNANDO

FOURTH QUARTER
Self-Instructional Packets (SIPacks)
TLE – FOOD PROCESSING 10
WEEK 6
Content Standard:
The learner demonstrates understanding in preparing products under marinade method.

Performance Standard:
The learner demonstrates independently the given procedures in preparing products
under marinade method.

Learning Competency:
LO 2. Prepare the raw materials
Objective:
At the end of the lesson, the student should be able to:
2.5 Prepare meat/fish/other marine products in accordance with approved specifications
and standard procedures

Content:(Subject Matter):
Marinade Method
How to Prepare Marinated Fish (Daing na Bangus)

Learning Resources:
a. References: The New World in Food Processing page 201
b. Instructional Materials internet, pictures,
https://www.jessicagavin.com/marinade-guide/

Day 26
A. Reviewing previous lesson or presenting the new lesson
Direction: Given the illustration below guess/name what is best describe the pictures.

Answer: ____________________________________

FOOD PROCESSING 10 Page 29 of 32

 B. Establishing purpose for the lesson
This lesson will help you:
- define marinade method
- determine the tools, materials and ingredients needed in preparing marinated
fish (daing na bangus)
- perform the steps in preparing marinated fish (daing na bangus)

C. Presenting examples
Direction: List down 3 products under Marinade Method.
Example: Pork Barbeque
1.
2.
3.
D. Discussing new concepts

Marinade Method
Marinating is a process of soaking meats in a seasoned liquid, called a marinade,
before cooking. Marinades often use an acid (like vinegar or citrus juice) or an enzyme
(like mango, papaya, or kiwi fruit) to enhance flavors and change surface texture. The acid or
enzyme in a marinade causes the meat’s tissue to weaken on the surface but must be used
minimally and not for extended periods of time. Otherwise, the meat will become mushy, tough,
and dry. A successful marinade has the right balance of acid, oil, and seasonings.
Examples of products under marinade method:
marinated fish (daing na bangus), pork barbeque, chicken inasal, teriyaki, chicken
salficao, pork/beef steak

Day 27
E. Continuation of the discussion of new concepts

How to Prepare Marinated Fish (Daing na Bangus)

Marinated Fish (Daing na Bangus)

Tools and Materials needed:

chopping board and knife
container or Tupperware
frying pan

Ingredients needed:
4-5 pcs medium size fish (bangus)
1 cup vinegar
1 head garlic (minced)
1 tablespoon peppercorns (crushed)
rock salt

Procedure:

1. Prepare the bangus by splitting and cutting the dorsal side of the fish.
2. Then remove all the internal organs but don't remove the scales and skin.
3. Clean the fish in running water and drip the excess water. Rub salt generously on both
sides.
4. Then prepare the container or a tupperware wide enough to marinade the fish.
5. Arrange the fishes in the tupperware and pour the vinegar, garlic, and peppercorns.
6. Put the marinated fish in the refrigerator overnight.
7. To cook the bangus, prepare a deep-frying pan with cooking oil over medium heat.
8. Slide the bangus skin side down and fry it until golden brown for 10 minutes.

FOOD PROCESSING 10 Page 30 of 32

 9. Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until golden
brown.
10. Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.

Note:
• Do not marinate the fish for too long as the acids in the marinade will break down the
proteins and make the flesh mushy. Overnight is enough to achieve the good flavor.
• To keep for later use, drain the bangus from the marinade and store them in resealable
bags to freeze.

Day 28
F. Developing Mastery
Direction: Watching Time. Watch the video lesson that will be sent by your teacher in
your respective group chat. Watch and observe carefully to gain ideas in preparing
marinated fish (daing na bangus).

Day 29
G. Finding practical applications of concepts and skills in daily living
Directions: 1. Perform the steps in preparing marinated fish (daing na bangus)
2. Wear complete personal protective equipment and ask assistance from
your parent/guardian/older sibling.
3. Document your performance by taking pictures or recording video clips
and send it to my messenger.

Different Instructions:
1. For those students who have gadgets and internet connection, you can capture pictures or
record video while you are performing and send it to my messenger.

2. For those students who do not have gadgets and internet connection, list down the steps that
you performed and include drawings.

3. For students who do not have enough money to perform this activity, just document while you
are preparing your meal for lunch/dinner and write the tools, materials, ingredients you used.

The finished laboratory project will be graded based on the rubric.

DIMENSION PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Points
(4 points) Satisfactory (2 points) Improvement Attempt Earned
(3 points) (1point) (0 pt.)
Uses tools and Uses tools and Uses tools and
Uses tools and
equipment equipment equipment
1. Use of tools, equipment
correctly and correctly and incorrectly and No
equipment, correctly and
confidently but less less confidently attempt
and materials confidently at
most of the confidently most of the
all times
times sometimes time
Works
Works
Works independently
independently Works
independently but with
with ease, independently
2. Application with ease, assistance from
confidence and with ease,
of procedures confidence and the teacher and No
observes confidence and
and safety observes most of the attempt
safety observe safety
work habits safety time not
precautions precautions
precautions at observing
most of the sometimes
all times safety
times
precautions
The taste is The taste is The taste is The taste is
3. Palatability excellent satisfactory fair poor
4.Presentation The The The The
No
of the Finished presentation is presentation is presentation is presentation is
attempt
Product Excellent Good Satisfactory Fair

FOOD PROCESSING 10 Page 31 of 32

 Wear complete
cooking outfit
(apron, hairnet, Wear cooking Wear cooking Wear cooking
No
5. Wearing of disposable outfit but 1 is outfit but 2 are outfit but 3 are
attempt
PPE hand gloves, lacking lacking lacking
face mask, and
hand towel)
TOTAL SCORE

*NOTE: For the taste and palatability ask your family members to rate your finished product.

H. Making generalizations and abstractions about the lesson

We need to preserve food to control and destroy the agents of spoilage and retard their
growth to avoid wasting food. It also helps to lengthen the life span of the food and make it
available all year round.

Day 30
I. Evaluating Learning
I. Direction: Sequencing. Arrange the steps in preparing marinated fish (daing na
bangus) by numbering it 1 – 10. Write your answers on your answer sheet.

_____a. Do the same for the rest of the bangus. Serve with sliced tomatoes with patis.
_____b. Prepare the bangus by splitting and cutting the dorsal side of the fish.
_____c. Slide the bangus skin side down and fry it until golden brown for 10 minutes.
_____d. Then remove all the internal organs but don't remove the scales and skin.
_____e. Flip the bangus using a spatula and fry the other side for 8 to 10 minutes until
golden brown.
_____f. Put the marinated fish in the refrigerator overnight.
_____g. Arrange the fishes in the tupperware and pour the vinegar, garlic, and peppercorns.
_____h. Clean the fish in running water and drip the excess water. Rub salt generously on
both sides.
_____i. To cook the bangus, prepare a deep-frying pan with cooking oil over medium heat.
_____j. Then prepare the container or a tupperware wide enough to marinade the fish.

J. Additional activities for application or remediation

Reflection
Direction: Essay. What have you learned? You can express your words in English or Tagalog 1
to 3 sentences.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
______________________.

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