TLE HE6 Module 6
TLE HE6 Module 6
TLE HE6 Module 6
TECHNOLOGY and
LIVELIHOOD EDUCATION 6
(Home Economics)
Module: 6
Food Preservation, Tools/
Equipment and Processes
TLE 6 – HOME ECONOMICS 6– MODUL 6: FOOD PRESERVATION
TECHNOLOGY AND
LIVELIHOOD EDUCATION 6
(Home Economics)
Quarter 0 - Module: 6
Food Preservation, Tools/
Equipment and Processes
TABLE OF CONTENTS
Page
This module contains training materials and activities for you to complete.
In this module you will learn the process on the different method of food
preservation, tools/utensils and equipment and their substitutes in food
preservation/processing and Preserved food applying principles & skills in food
preservation/processing. This will widen your learning experiences, desirable work
attitude and skills necessary for you to become independent and productive individual
in the future.
You may already have some basic knowledge and skills covered in this
module. If you can demonstrate competence to your teacher in a particular skill, talk
to your teacher so you do not have to undergo the same training/module again.
After completing this module, ask your teacher to assess your competence.
Result of your assessment will be recorded in your achievement record. All the
learning activities are designed for you to complete at your own pace.
In this module, you will find the activities for you to complete and relevant
information sheets for each learning outcome. Each learning outcome may have more
than one learning activity.
OBJECTIVES
A. Content Demonstrates an understanding of and skills in the
Standards basic of food preservation.
B. Performance Preserve foods using appropriate tools and materials
Standards and applying the basics of food.
3.1 Explains different ways of food preservation
(drying, salting, freezing & processing).
TLE6HE-0f-10
C. Learning 3.2 Uses the tools/utensils and equipment and their
Competencies substitutes in food preservation/processing
TLE6HE0g-11
3.3 Preserved food applying principles & skills in
food preservation/processing TLE6HE-0h-12
Subject/Grade/Compone
Grade 6 TLE – Home Economics
nt:
✓ Explains the different ways of food
preservation(drying, salting, freezing and
processing)TLE6HE0f-10
✓ Uses the tools/utensils and equipment and
Competency: their substitutes in food
preservation/processing TLE6HE0g-11
✓ Preserved food applying principles & skills
in food preservation/processing TLE6HE-
0h-12
Week 6 - Food Preservation, Tools and
Module
Equipment
Title/Topic/Lesson 1:
and Processes
Dear Mentor,
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Dear Learners,
Technical Terms
Hey kids, these are the
words you are going to
encounter as you go through
. this module, so keep in mind!
New ideas
Decay/unfit
to eat
Using up of a
Transform raw
resource
ingredients into
Market Demands- other food
products
amount of goods
purchased in the Tools
device
market
Added to food to
prevent spoilage Method
Manner of
Lasting/
doing
prolonged
something
Raw materials-
fresh Trend
fad
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Pretest
To determine your possessed learning from this module, you need to answer
this PRE-TEST. Write your answer in your notebook. The result of this pre-test will
be the basis of your teacher in giving reinforcement for you to become competent
after finishing the module.
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Directions. Identify what is asked or described in each item then write the
letter of the correct answer in your notebook.
1. What is the preservative agent used in salted egg and all kinds of dried fish?
a. Vinegar b. sugar c. salt d. soy sauce
6. To know the exact measurement of your wet and dry ingredients in food
preservation you need
a. Measuring cup b. salometer c. peeler d. mixing bowl
7. A kitchen tool used to grate or shred and turn foods into fine pieces.
a. Peeler b. grater c. salometer d. strainer
Now, check your work. Refer to the answer key that your teacher will
provide. Did you get a good score?
If you get…
`
11-15 Very Good You have gained complete knowledge on the topic.
6-10 Good You have gained adequate learning on the topic.
0-5 Fair You can study the topic again to improve.
How was it? . . . Don’t worry if you got a low score, this just means that
there are more things that you can learn from this module. So let’s get it on!
You will find out more about this as you go through this module.
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Key In
With today’s availability and sustained supply of food in the market, we usually
take for granted the process and the methods on how these preserved foods are
being done. During the old days, drying and salting were the common ways to
preserved food. But through innovations and scientific studies, we learn more ways
of food preservation and some even transform it to a multi-million business.
Information Sheet 1
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Families and even the food industry has been very particular on how the food
is being stored and prepared for future use. In times of crisis and where there is
inadequate supply of food, you want to enjoy seasonal foods throughout the year or
wants to generate additional income for the family, food preservation is the key to
solve our problems.
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The pictures show that the mangoes are wasted, rotten and not properly
managed. Maybe they could not consume or cannot sell everything and has no idea
of what to do.
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Information Sheet 2
1. Drying
The simplest and natural method of preserving
food. It removes the water or moisture
content in the food.
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2. Salting
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3. Smoking
Food is exposed to the action of a smoke
produced by wood bark or saw dust. It
adds flavor to the food.
Example of food preserved in this method is
tinapa.
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4. Sugaring
This method makes use of sugar as its
preservative agent.
Example of this is fruit jam, marmalade, jellies and
candies.
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5. Pickling
Process of preserving fruits or vegetables by
soaking it in vinegar and placed tightly in a
container.
Example for this method is atcharang papaya,
ampalaya, mango, or raddish.
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6. Freezing
Placing food in a freezing compartment.
The food must reach a temperature
of zero degrees. The more rapid the
freezing, the better the result.
Example of food preserved are frozen meat,
fish, vegetables & fruits.
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7. Canning/bottling
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ttling-and-canning
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8. Vacuum Sealing
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9. Pasteurization
Process where fresh foods are heated briefly to
high temperature to kill off bacteria, then
cooled rapidly.
Example of these are syrup, milk & other dairy
products.
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Directions. Help the kids group the foods in the cart below
according to the Method of Preservation used.
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Do you wish to go
farther? Of course you do,
let’s go!
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Recipe
Method of
Name of Food
Preservation Ingredients Process
Preserved
Self Check
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Let’s play ODD ONE OUT. Write the name of the food preserved that
does not belong to the group.
Imagine yourself being in a kitchen without any tools/ utensils and equipment. It is like
having a party without a guest right? The different tools/utensils and equipment used
in food preservation are just the same as what we used in our kitchen while preparing
our usual meals.
Having a kitchen with complete tools, utensils and equipment will make your
cooking time and preserving food easy. You can be very creative and innovative as
well.
Information Sheet 1
Here are the different tools, utensils and equipment you will need in
preserving food.
Kitchen Knife
Measuring Tools
Strainers
EQUIPMENT
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SUBSTITUTE TOOLS/UTENSILS
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Direction: Match the picture of tools, utensils and equipment with its correct name.
Write your answer in your notebook.
______1. Stove
______2. Timer
______3. Flipper
A. B.
______5. Steamer
C.
D.
______6. Mass scale
______7. Tong
E. F.
______8. Funnel
I. J.
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Self Check
A. Direction: Read and understand carefully the statements. Supply the missing
word to complete the sentences. You have encountered the details in our
lesson. You can go back to it for better understanding.
`Good quality preserve starts with the proper selection of good quality products.
Whether it is fruit, vegetable, meat, fish or poultry. It is important to know the
characteristics of raw materials you are using in food preservation.
Knowing the different factors that may affect the quality of your product is also
important. Such factors that we have to consider is the availability of raw
materials ,market demands and trends in the community.
Lastly is the food safety. Make sure the food we eat is not contaminated
with probable harmful bacteria, toxins, parasites & chemicals. Observing safety rules
in food processing is a must.
Information Sheet 1
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One of the most important things to consider in food preservation is the quality
of products that you are going to be preserved/processed. You should know how to
choose the best raw material to be used in your activity. Here are the tips on how to
identify common characteristics of fresh products to be used in food preservation and
processing to maintain the high quality standard of your products.
The following are tips in the proper selection of raw materials for food
preservation.
1. Fruits and Vegetables
a. fresh and brightly colored
b. free of cuts, bruises and blemishes
c. preferably in season, because they are in
abundance, cheap and are usually newly harvested.
2. Fish
a. fresh and with a characteristic of
slightly seaweed smell
b. has bright tight scales
c. clear and bright eyes
d. of uniform size and shape
e. firm and well-shaped body
3. Meat (Pork)
a. color ranges from pinkish to bright color
depending on the variety and age of the hog.
b. does not have the foul or an unpleasant odor
c. skin is white and just about 0.5 mm thick
d. has well-marbled fat distributed in the lean meat
e. fat should not be more than 1 cm thick
f. lean part of the meat is smooth and fine grained meaning the hog is young.
4. Eggs
a. it should have a rough shell;
b. it should submerge in water (should not float);
c. it should be clear inside when placed in front of the
light.
It’s not only the characteristics of the products that you should know in
selecting food to be preserved/processed. There are some factors to consider;
1. Select the right kind and quality of ingredients needed for the recipe.
For example, green saba is good for banana chips, while ripe saba is
good for saba in syrup.
2. Wash all ingredients properly. Cut off the unwanted portions. Pare the
skin thinly to remove the blemishes or bruises, which may affect the
flavour of the product.
4. Arrange and set all equipment and tools for preparing and cooking.
Wash them thoroughly to remove the dirt and unpleasant odor,
5. Always maintain strict hygiene and sanitation and starting with the
surroundings, tools, equipment and ingredients.
6. Wear your proper working attire in the kitchen. Remove hand jewellery
such as rings, watches and bracelets. Then wash your hands
thoroughly before starting to work.
A B C D
E F G H
GROUP A GROUP B
OBSERVATION OBSERVATION
Think of a product which you are going to be preserved? State your reason
why do you choose this product? Use the checklist below as your guide.
YES NO
Self Check
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_____1. True or False. The leafy vegetables should be whole, green, and crispy; no
stain or scratches.
_____2. True of False. Egg should have rough shell; it should not float; it should be
clear inside when placed in front of the light.
_____3. True or false: You should wash all fruits and vegetables before eating
them.
_____4. True or false: You should always wash your hands with soap and water
before you begin preparing or cooking food, and before and
after handling raw meat, poultry, egg, and fish products.
_____5. True or False. Availability of raw materials is not important in food
preservation.
There are some important things to remember before you end this
module.
Post Test
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Directions. Identify what is asked or described in each item then write the letter
of the correct answer in your notebook.
1. What is the preservative agent used in salted egg and all kinds of dried fish?
b. Vinegar b. sugar c. salt d. soy sauce
6. To know the exact measurement of your wet and dry ingredients in food
preservation you need
b. Measuring cup b. salometer c. peeler d. mixing bowl
7. A kitchen tool used to grate or shred and turn foods into fine pieces.
b. Peeler b. grater c. salometer d. strainer
9. Always use these when handling hot pots, pans, or baking trays:
a) magnets b) potholders or oven mitts c) dish towels d. tongs
14. The first consideration in choosing food to preserve is to find out _________
a. those that are cheap c. availability of raw materials
b. those available in your home garden d. those that are expensive
Now, check your work. Refer to the answer key that your teacher will provide.
Did you get a good score?
If you get…
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Writer’s Task
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5. false
4. True
3. true
2. true
1. true
POST-TEST
15. c 10. a c 5.
14. a 9. b d 4.
13. d 8. b d 3.
12. a 7. b b 2.
11. b 6. a c 1.
CRITERIA 4 3 2 1
Fully completed Partially Barely Did not
Completion the task completed the completed the completed the
task task task
Submitted on or Submitted one Submitted two Submitted three
Timeliness before the due day late days late or more days
date late
Showed Showed good Showed little Showed no
excellent effort, effort, neatly & effort, not neat effort at all
Effort/Neatness
neatly & well organized or organized
organized
REFERENCES
● Basbas, Leonora David, PhD. Learning & living in the 21st Century Work Text
in Home Economics and Livelihood Education 6 Rex Publication 2017
● Bernardino, Josephine C., Fulgencio, Ma. Gracia A., Lee, Estefania Gloria L.,
Paragas, Alma L. , and Rafael, Editha T. , Home Economics & Livelihood
Education 2nd Edition Phoenix Pub. House
Online sources:
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