School Del Carmen Integrated School Grade Level 6

DAILY LESSON LOG Teacher Patricia C. Tungul Learning Area TLE-HE

Teaching Date & Time July 9-13, 2018 Quarter First Quarter

Monday Tuesday Wednesday Thursday Friday

JULY 9 JULY 10 JULY 11 JULY 12 JULY 13
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

C. Learning Competencies/ TLE6HE-0f-10 3.1.1 conducts an inventory of foods that can be 3.1.3 explains the benefits derived from food
Objectives 3.1 Explains different ways of preserved/processed using any of the processes on food preservation/processing
food preservation (drying, preservation
(Write the Code)
salting, freezing and 3.1.2 discusses the processes in each of the food preservation
processing) /processing methods

II. Content Food Preservation

III. Learning Resources

A. References
1. Teacher’s Guide Pages

2. Learner’s Materials Pages

3. Textbook Pages Makabuluhang Gawaing

Pantahanan at Pangkabuhayan
(pages not available)
4. Additional Materials from Learning Resources
(LR) Portal

B. Other Learning Resources Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan, J.P. Bantigue, R.M. and Pangilinan, J.P. Bantigue, R.M. and Pangilinan, J.P. Bantigue, R.M. and Pangilinan, J.P.
J.P. (2014) Growing up with Home (2014) Growing up with Home (2014) Growing up with Home (2014) Growing up with Home (2014) Growing up with Home
Economics and Livelihood Economics and Livelihood Economics and Livelihood Economics and Livelihood Economics and Livelihood Education.
Education. FNB Educational, Inc. Education. FNB Educational, Inc. Education. FNB Educational, Inc. Education. FNB Educational, Inc. FNB Educational, Inc. QC.
QC. QC. QC. 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 Plant
Industry Industry Industry
https://en.m.wikipedia.org/wiki/ https://en.m.wikipedia.org/wiki/ food
salting processing
IV. Procedures

A. Review previous lessons lesson or If there is abundance for a certain Recap of the previous lesson. Recap of the previous lesson. Recap of the previous lesson. Recap of the lesson of the previous
presenting the new lesson period or even the whole year Yesterday, food preservation was Yesterday, the discussion was on Food preservation was discussed day.
round what needs to be done in defined and we learned its drying and salting as a means of and we learned about the definition Yesterday, we discussed the
order to ensure that there is no importance. preserving food. Today we will learn of processes in food preservation. We
wastage ? For today’s lesson, we will be about freezing and processing.  Drying also conducted an inventory of food
One of the answers may be food identifying the four (4) ways of  Salting that can be preserved/processed .
preservation preserving food:  Freezing
 Processing
B. Establishing purpose for the Lesson 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 for Ask the learners to bring out samples
preservation is important – the photos or drawings of preserved when their mother, aunt or each type. of preserved food.
benefits derived from food food. grandmother comes from the market The teacher will play a video clip of Prepare to share to the class how it
preservation/processing Group the class by row. The class , “What is the usual scenario?” the four types of food preservation. was preserved; and why that method
So we learned that food will share how the food they brought Ask the learners to identify the was used.
preservation is important as one of was preserved. There will be steps or the process followed for
the ways to ensure that there is no reporting of the group discussion . each way of food preservation,
food wastage. We increase the life based on the video.
of certain food items because of Process the results of the
preservation. discussion by going through the
process for each type of food
preservation.
C. Presenting examples /instances of Define food preservation. Ask the learners of what they think The purpose of freezing storage is to Bring out the photos of food items Each learner will present to the class
Food preservation is the process of are the different types of food retain to as great as degree as which you were asked to bring. the preserved foods they brought in
the new lessons preparing food for future preservation based on what was possible the properties of the fresh Group the class per row. class.
consumption by preventing its discussed fruit, vegetable or other food Each row will form a collage of the The learner will identify the method of
spoilage. There are other types of food products. photos based on the type of food food preservation, as well as the
preservation but for this lesson, the However, during freezing and preservation. There will be a process
focus is on the following: thawing certain irreversible changes reporter for each row.
 Drying occur that render the frozen and
 Salting thawed product quite different from
 Freezing the freshness in texture and general
appearance.
 Processing
D. Discussing new concepts and Ask the learners further why we Discuss Drying. Provide examples. Tips for freezing: From the presentation, the teacher
preserve food: Drying – is one of the man’s oldest Meat, poultry and fish should be will ask the learners if they agree or
practicing new skills #1.  To prevent spoilage methods of preserviing food. Drying placed in moisture-vapor proof if they want to remove or add a
 To prevent wastage preserves food by lowering the packages so that moisture is food item to the presentation of
 To retain the nutritive value, moisture content below at which maintained and discoloration is their group members.
natural color and texture of microorganisms can grow and prevented because of oxygen in the
the food reproduce. 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 racks. steam) to kill the bacteria and stop
income with the excess There is also drying during smoking. enzyme action which can cause
products that can be Smoking with warm fumes at 69 °C spoilage.
preserved and sold from burning wood results in drying
 To help in the economic besides imparting the desired color
development of the country and flavor effect on cured meat and
because the farmers are fish.
encouraged to produce more
for others
 To make food available
throughout the year which
may be used for events, like
town fiestas and other
occasions.
E. Discussing new concepts & practicing Provide example for each of the Discuss Salting. Provide examples. Discuss processing. Provide Ask them to comment on the The other members of the class will
new skills #2 above items. Salting is the preservation of food examples. appropriateness of the method to comment on the presentation.
with dry edible salt. It is related to Processing – transformation of raw the food.
pickliing in general and more ingredients, by physical or chemical
specifically in brining (preparing food means into food, or of food into other
with brine, that is salty water) and is forms.
one form of curing. Food processing combines raw food
Pickling is the preservation of food in ingredients to produce marketable
brine or vinegar with or without food products that can be easily
bacterial fermentation. prepared and served by the
The three important constituents 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 /Leads to Is it possible to use two ways of Give examples of processed foods.
preservation in certain food items?
Formative Assessment
Provide examples.

G. Finding Practical Applications of

concepts and skills

H. Making Generalizations and Mention the concept of food Mention that what they have Mention that what was discussed this
preservation and its benefits. discussed are the four ways of food week was food preservation, its
abstractions about the lessons preservation. importance, the ways of preserving
food and inventory of foods that can
be preserved.

I. Evaluating Learning

J. Additional activities for application or Bring photos of the preserved Read on the process of Drying and Bring at least ten (10) photos of Bring actual samples of preserved
foods. Provide a caption for each Salting. foods which can be preserved. Also, food. Prepare to share to the class
remediation of the photo. bring cartolina, scissors and paste. how it was preserved, and why that
method was used.

V. Remarks

VI. Reflection
A. No.of learners who earned 80% in the
evaluation

B. No.of learners who requires additional acts.for

remediation who scored below 80%

C. Did the remedial lessons work? No.of learners

who caught up with the lessons

D. No.of learners who continue to require

remediation

E. Which of my teaching strategies worked well?

Why did this work?

F. What difficulties did I encounter which my

principal/supervisor can help me solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?