6

Home Economics

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TLE 6 – Home Economics
Department
Quarter of6Education • Republic of the Philippines
3 - Week
 Food Preservation

After these lessons, you will learn the following Most Essential Learning Competencies
(MELC) such as:
1. Explains different ways of food preservations (drying, salting, freezing and
processing). (TLE6HE-0f-10)
2. Uses the tools / utensils and equipment and their substitutes in food preservation /
processing. (TLE6HE-0g-11)
3. Preserves food applying principles and skills in food preservation processing.
(TLE6HE- 0h-12)

By exploring this module, you will learn how to prepare and make some food
preservations at home. You will also study the different tools that will help you with food
preservation. Also, there are lots of activities that will test your knowledge and skills in food
preservation. So, what are you waiting for? Let’s start learning! At the end of this module, you are
expected to:

1. Make processed food on your own or with a little help from your parents.
2. Use the different tools appropriately in doing food preservation processes.
3. Apply the principles and skills in food preservation processes.

I. Fill in the blanks. Fill-out the blanks with the correct answers with the words from the box.

food processing sun freezing pork salting

drying frozen smoking jams oven

1. _________ is the process of removal of moisture or water in food.

2. The process that turns the food into solid state at a very low temperature is called
_________.
3. In the natural drying method, the food is usually placed under the ____________.
4. Tuyo is preserved through the process of ___________.
5. ____________ is the process that turns cow’s milk into cheese.
6. Fishes and meat can be ____________ to prevent being rotten.
7. In artificial drying, foods are placed in an ____________.
8. Tinapa is preserved through ___________.
9. Tocino and hotdogs are processed foods which are made from _______.
10. 10. Fruits can be turned to ________.

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TLE 6 – Home Economics
Quarter 3 - Week 6
II. Matching Type. Match the pictures in column A with their names in column B.
A B

1. a. Funnel

2. b. Weighing scale

3. c. Chopping knife

4. d. Strainer
5.
e. Knife

f. Chopping board

II. True or False. Writel whether the statement is True or False.

__________ 1. A good fruit must be free from decays and bruises.
__________ 2. Choose vegetables which are pale in colors.
__________ 3. Fresh fishes have bright red gills.
__________ 4. Stinky meat is not good meat.
__________ 5. Beef meat is red in color, its fat is yellowish.
__________ 6. Fresh fish must have a foul odor.
__________ 7. Fruits must retain their shape.
__________ 8. A good vegetable has holes on its leaves.
__________ 9. Stinky beef is good beef.
__________10. Worms and other insects should not be present when you cut open a fruit.

Take a look at these pictures.

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TLE 6 – Home Economics
Quarter 3 - Week 6
 1. Identify the things that can be found in these pictures.
2. What food preservation processes can we apply to these foods?
3. What do you think are the benefits if we preserve foods?

Food spoilage in whatever form is one of the biggest reasons that turn our food into
wastes. Food preservation is the best way to make food remain edible for a long period of time.
Meat, fish, fruits, and vegetables can be preserved in different ways. With the use of appropriate
tools and equipment and skills in preserving food, enjoying seasonal food can be possible.
Food preservation prevents food spoilage by getting rid of the moisture in which
microorganisms live, multiply, and grow. When food is preserved, it can make the foods last longer
thus they can be available any time of the year.
WAYS OF PRESERVING FOOD
1. DRYING – The process of removing moisture in food. Bacteria live in moist, thus if foods are
dry, multiplication of bacteria can be controlled which leads to a longer food life. Examples of dried
foods are daing, tuyo, dried dilis.
Processes of Drying
a. Natural – This process is dependent on the sun. Foods to be dried are put on a flat
screen or container, salted, and placed under the heat of the sun until all moisture is
gone.
b. Artificial - The drying process in which the oven is used to dry up the food. This process
is used to produce dried foods even in the rainy season when we cannot be dependent
on the heat of the sun.
2. SALTING - A method of preservation that uses salt as the main preservative. Salt preserves
food by osmosis, in which water is pinched out when the food is salted. With this process,
microorganisms’ contamination is reduced or prevented. Salted foods are sometimes mixed with
sugar, spices, and other flavorings. Examples of salted foods are tuyo, danggit, and salted egg.
3. FREEZING – This is a process that freezes or turns the food frozen at a very low temperature.
Fruits and vegetables can be frozen to maintain their freshness and nutrients. Examples of foods
that can be frozen are mangoes, strawberry, broccoli among others.
4. SMOKING – Cured meat is placed near smoke for preservation purposes. Food is dried, thus
making it preserved. Woods that are used to make smoke play an important part in the taste of
the food. Examples of smoked foods are bacon and ham.
4. PROCESSING - By definition, processed food is a food item that has had a series of
mechanical or chemical operations performed on it to change or preserve it. Foods undergo
deliberate change before they are available to eat. Examples of processed foods are corned beef,
tocino, cheese, sardines.
TOOLS AND UTENSILS USED IN FOOD PROCESSING
1. Mixing tools such as wooden spoons, ladle and tongs are used to mix and stir foods and
ingredients.
2. Kitchen knives and chopping boards are used to cut, chop,
slice and peel meat, fish, fruits and vegetables.

3. Strainer and colander are used to separate solid food to

liquid. They are also used to drain water from fruits and
vegetables after washing them.

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TLE 6 – Home Economics
Quarter 3 - Week 6
4. Weighing scale is used to determine the weight of an ingredient.
5. Funnel is used to pour fine and liquid ingredients without spilling them.
6. Measuring tools such as measuring cups and measuring spoons are used to measure
ingredients.
7. Trays can be used to carry food or ingredients.
8. Bowl is where you put the ingredients to be mixed.
9. Pots and pans are used as containers for cooking or heating foods.
10. Pressure cooker a sealed pot with a lot of steam inside builds up
high pressure which cooks food faster.
11. Containers are where you placed your food for future consumption or selling. Containers can
be glass jars or tin cans.
PRINCIPLES IN FOOD PRESERVATION
All methods of food preservation processes are based upon the general principle of
controlling and killing microorganisms which are the main reason for food spoilage. A small
number of bacteria can be a start of food spoilage that is where food preservation plays a big role
in making food available for a longer time.
Microbial decomposition may be delayed by:
1. Controlling the spread of microorganisms through sanitary handling. It is easier to kill a
small number of bacteria.
2. Wiping out of bacteria.
3. Retarding the multiplication of bacteria through freezing.
4. Killing of bacteria through heating.
CHOOSING THE BEST FOOD FOR PRESERVATION
To ensure the best quality of preserved foods, ingredients should be the best of quality.
The following are guides in proper selection of foods to be
preserved.
1. Meat . a. Its texture should be fine and firm.
b. It should not have a foul odor.
c. Fats are distributed well.

d. Beef meat is red in color, its fat is yellowish.

e. Pork is pinkish in color, its fat is white.
f. Skin must have a stamp of the Bureau of Animal Industry.
2. Fish. a. Flesh is firm.
b. No foul odor.
c. It has shiny and tight scales.
d. It has bright and red gills.
e. It has clear and bright eyes.

3. Vegetables. a. Bright in color.

b. Free from insect bites, bruises and worms.
c. Heavy and firm.
d. Leaves and stems are firm.
e. Has a well attached stem.
4. Fruits
a. It maintains its natural smell.
b. The skin is smooth, free from decays and bruises
c. Heavy and firm.and has good shape.
d. Right degree of maturity or ripeness needed for
a particular recipe.

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TLE 6 – Home Economics
Quarter 3 - Week 6
Activity 1. Group them. Group the following foods as to what Food Preservation Processes
used to preserve them.

tinapa cheese powdered milk tuyo

bacon corned beef ice cream longganisa
frozen meat bagoong ham hotdog
Activity 2. Crossword Puzzle. Complete the puzzle by answering the questions.

Across
1. Used to drain water after washing fruits and vegetables.
2. Examples of these are jars and tin cans.
3. Used to transfer fine or liquid ingredients without spilling it.
4. It describes the color of the fat of the beef.
5. The fish is fresh if its eyes are _________.
Down
6. A variety of blades used for cutting, chopping, slicing and peeling meat, fish, fruits and
vegetables.
7. A tool used for picking and handling food.
8. A pot that cooks food with high pressure steam.
9. A shallow container where you place your ingredients when preparing or transferring them.
10. Fruit skin should not have decay nor __________.

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TLE 6 – Home Economics
Quarter 3 - Week 6
 Food preservation is the process of preventing food spoilage by hindering and controlling
the multiplication and growth of microorganisms. Food preservation makes food last
longer and makes seasonal food available all year round.

The different ways of food preservation processes are drying, salting, freezing, smoking,
and food processing. Different tools and utensils are used in the food preservation process.
Always give importance to food. We don’t know what farmers and poultry owners sacrifice
for us to have those foods. We must consume the food and not waste it.

Answer the following.

1. Why do you have to learn to process foods?
2. Aside from making the food last longer, what could be the other benefits of preserving
foods?
3. Is it important to have the appropriate tools and utensils for food preservation
processes? Why?

Read and choose the letter of the correct answer.

1. Drying process where foods are placed under the sun.
A. Artificial B. Natural C. Progressive D. Sunbathing,
2. Where can you place the foods to be dried if the sun is not present?
A. Barbecue grill B. Inside the house C. Roof D. Oven
3. It is the process of pinching out salt from the meat.
A. Drying B. Food preservation C. Osmosis D. Smoking
4. Which of the following foods undergo smoking?
A. Cheese B. corned beef C. fruit salad D. Tinapa
5. Freezing stops food spoilage by _________________.
A. Making the food hard. C. Changing the taste of the food.
B. Making food more delicious. D. Hindering the growth of microorganisms
6. Cow’s milk can be turned into all of these except for ____________.
A. Cheese B. Ice cream C. Taho D. Yogurt
7. It is where you put your finished processed food.
A. Cans and jars C. Plastic container
B. Plate and bowl D. Pots and pans
8. It is a long-handled utensil with a cup-shaped bowl.
A. Ladle B. Tongs C. Turner D. Wooden spoon
9. A tool used to transfer fine or liquid ingredients to a container with a small opening.
A. Funnel B. Tongs C. Tray D. Spoon
10. The following are the qualities of a good meat, except for ___________.
A. Fat is well distributed C. Meat is firm
B. No foul odor D. Skin must have a stamp from BFAD.

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TLE 6 – Home Economics
Quarter 3 - Week 6
 Now that you have finished this module, it’s time for you to reflect by answering the
following questions.
1. What did you learn on this part of the module?
2. What would you tell yourself after learning the importance of food preservation?
3. What will you do in the future to save food from waste?
4. How will you inspire your family, friends and classmates to conserve and preserve food?

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TLE 6 – Home Economics
Quarter 3 - Week 6
 Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE
CALOOCAN CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 6
Home Economics
Name ______________________________________ Grade and Section _______________
Subject Teacher ____________________________________ Date ____________________
ANSWER SHEET
PRE TEST FILL IN THE BLANKS MATCHING TYPE TRUE OR FALSE
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.
4. 4. 4. 4.
5. 5. 5. 5.
6. 6. 6.
7. 7. 7.
8. 8. 8.
9. 9. 9.
10 10. 10.
PRETEST ACTIVITIES
Group Them POST TEST
1.
2.
3.
4.
5.
6.
7.
PUZZLE 8.
ACROSS DOWN 9.
1. 6. 10.
2. 7.
3. 8.
4. 9.
5. 10.

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TLE 6 – Home Economics
Quarter 3 - Week 6