School: File Submitted by DepEd Club Member - depedclub.

com Grade Level: VI

GRADES 1 to 12 Teacher: Credit to the author of this file Learning Area: TLE H.E.
DAILY LESSON LOG Teaching Dates and
Time: SEPTEMBER 18 22, 2017 (WEEK 6) Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards Demonstrates an understanding of and skills into basics of food preservation
B. Performance Standards Preserves food using appropriate tools and materials and applying the basics of food preservation
TLE6HE-0f-10 3.1.1 conducts an inventory of foods that can be preserved/processed 3.1.3 explains the benefits derived from food
C. Learning Competencies / 3.1 Explains different ways of using any of the processes on food preservation preservation/processing
Objectives food preservation 3.1.2 discusses the processes in each of the food preservation
Write the LC code for each (drying, salting, freezing /processing methods
and processing)

I. CONTENT
Food Preservation
II. LEARNING RESOURCES
A. References
1. Teachers Guide pages
2. Learners Materials pages
Makabuluhang Gawaing
Pantahanan at
3. Textbook pages
Pangkabuhayan (pages not
available)
MISOSA-V Ibat-ibang
4. Additional Materials from
Pamamaraan ng Pagiimbak
Learning Resource (LR)portal
(not accessible)
Bantigue, R.M. and Bantigue, R.M. and Pangilinan, J.P. Bantigue, R.M. and Pangilinan, J.P. Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan,
Pangilinan, J.P. (2014) (2014) Growing up with Home (2014) Growing up with Home J.P. (2014) Growing up with J.P. (2014) Growing up with
Growing up with Home Economics and Livelihood Economics and Livelihood Home Economics and Livelihood Home Economics and
Economics and Livelihood Education. FNB Educational, Inc. Education. FNB Educational, Inc. Education. FNB Educational, Inc. Livelihood Education. FNB
Education. FNB Educational, QC. QC. QC. Educational, Inc. QC.
B. Other Learning Resources
Inc. QC. Preservation of Fruits and Preservation of Fruits and
Preservation of Fruits and Vegetables (1977). Bureau of Plant Vegetables (1977). Bureau of Plant
Vegetables (1977). Bureau of Industry Industry
Plant Industry https://en.m.wikipedia.org/wiki/ https://en.m.wikipedia.org/wiki/
salting food processing
III. PROCEDURES
A. Reviewing previous If there is abundance for a Recap of the previous lesson. Recap of the previous lesson. Recap of the previous lesson. Recap of the lesson of the
lesson or presenting the new certain period or even the Yesterday, food preservation was Yesterday, the discussion was on Food preservation was previous day.
lesson whole year round what needs defined and we learned its drying and salting as a means of discussed and we learned about Yesterday, we discussed the
to be done in order to ensure importance. preserving food. Today we will the definition of processes in food
that there is no wastage ? For todays lesson, we will be learn about freezing and Drying preservation. We also
One of the answers may be identifying the four (4) ways of processing. Salting conducted an inventory of
food preservation preserving food: Freezing food that can be
Processing preserved/processed.
Ask the learners why food Ask the learner to bring out the Ask the class if there are cases Today, we will learn the process Ask the learners to bring out
preservation is important photos or drawings of preserved when their mother, aunt or for each type. samples of preserved food.
the benefits derived from food. grandmother comes from the The teacher will play a video clip Prepare to share to the class
food preservation/processing Group the class by row. The class market, What is the usual of the four types of food how it was preserved; and
So we learned that food will share how the food they scenario? preservation. why that method was used.
preservation is important as brought was preserved. There will Ask the learners to identify the
B. Establishing a purpose
one of the ways to ensure be reporting of the group steps or the process followed
for the lesson
that there is no food wastage. discussion. for each way of food
We increase the life of certain preservation, based on the
food items because of video.
preservation. Process the results of the
discussion by going through the
process for each type of food
preservation.
Define food preservation. Ask the learners of what they The purpose of freezing storage is Bring out the photos of food Each learner will present to
Food preservation is the think are the different types of to retain to as great as degree as items which you were asked to the class the preserved foods
process of preparing food for food preservation based on what possible the properties of the bring. they brought in class.
future consumption by was discussed fresh fruit, vegetable or other food Group the class per row. The learner will identify the
C. Presenting examples/ preventing its spoilage. There are other types of food products. Each row will form a collage of method of food preservation,
instances of the new lesson preservation but for this lesson, However, during freezing and the photos based on the type of as well as the process
the focus is on the following: thawing certain irreversible food preservation. There will be Original File Submitted and
Drying changes occur that render the a reporter for each row. Formatted by DepEd Club
Salting, frozen and thawed product quite Member - visit depedclub.com
Freezing different from the freshness in for more
Processing texture and general appearance.
Ask the learners further why Discuss Drying. Provide examples. Tips for freezing: From the presentation, the
we preserve food: Drying is one of the mans oldest Meat, poultry and fish should be teacher will ask the learners if
To prevent spoilage methods of preserviing food. placed in moisture-vapor proof they agree or if they want to
To prevent wastage Drying preserves food by lowering packages so that moisture is remove or add a food item to
To retain the nutritive value, the moisture content below at maintained and discoloration is the presentation of their group
D. Discussing new concepts natural color and texture of which microorganisms can grow prevented because of oxygen in members
and practicing new skills #1 the food and reproduce. the air.
To maintain the sanitary Drying can be accomplished Most fruits have to be packed with
quality of food through: syrup or sugar.
To contribute to better Sun - drying utilizes the solar Vegetables need blanching (brief
nutrition for the family energy that circulates around food heating in boiling water or in a
To help increase family materials laid out on trays and steam) to kill the bacteria and stop
income with the excess racks. enzyme action which can cause
 products that can be There is also drying during spoilage.
preserved and sold smoking. Smoking with warm
To help in the economic fumes at 69 C from burning wood
development of the country results in drying besides imparting
because the farmers are the desired color and flavor effect
encouraged to produce more on cured meat and fish.
for others
To make food available
throughout the year which
may be used for events, like
town fiestas and other
occasions.
Provide example for each of Discuss Salting. Provide examples. Discuss processing. Provide Ask them to comment on the The other members of the
the above items. Salting is the preservation of food examples. appropriateness of the method class will comment on the
with dry edible salt. It is related to Processing transformation of to the food. presentation.
pickliing in general and more raw ingredients, by physical or
specifically in brining (preparing chemical means into food, or of
food with brine, that is salty food into other forms.
water) and is one form of curing. Food processing combines raw
Pickling is the preservation of food food ingredients to produce
E. Discussing new concepts and
in brine or vinegar with or without marketable food products that can
practicing new skills#2
bacterial fermentation. be easily prepared and served by
The three important constituents the consumer.
are: salt, vinegar and lactic acid. Food processing is any method
used to turn fresh foods into food
producs. This can involve one or a
combination of the following:
washing, chopping, pasteurising,
freezing, fermenting, packaging
and many more.
F. Developing mastery Is it possible to use two ways of Give examples of processed foods.
(Leads to Formative Assessment preservation in certain food
3) items? Provide examples.
G. Finding practical applications
of concepts and skills in daily
living
H.Making generalizations and Mention the concept of food Mention that what they have Mention that what was
abstractions about the lesson preservation and its benefits. discussed are the four ways of discussed this week was food
food preservation. preservation, its importance,
the ways of preserving food
and inventory of foods that
can be preserved.
I. Evaluating learning
J. Additional activities for Bring photos of the preserved Read on the process of Drying and Bring at least ten (10) photos of Bring actual samples of
application or remediation foods. Provide a caption for Salting. foods which can be preserved. preserved food. Prepare to
each of the photo. Also, bring cartolina, scissors and share to the class how it was
paste. preserved, and why that
method was used.

IV. REMARKS

V. REFLECTION

A. No. of learners who earned

80%onthe formative assessment
B. No.of learners who require
additional activities for
remediation.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I encounter
which my principal or
supervisor can help me solve?
G.What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

File Submitted by DepEd Club Member - depedclub.com

Credit to the author of this file