School: Labangal Elementary School Grade Level: VI

GRADES 1 to 12 Teacher: Rosenie B. Redoble Learning Area: TLE-HE

DAILY LESSON LOG Teaching Dates and
Time: MARCH 11 – 15, 2024 (WEEK 7) Quarter: 3RD QUARTER

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards Demonstrates an understanding of and skills in sewing household linens
B. Performance Standards Sews household linens using appropriate tools and materials and applying basic principles of sewing
C. Learning 3.1 Explains different ways of 3.1.1 conducts an inventory of foods that can be 3.1.3 explains the benefits
Competencies / Objectives food preservation preserved/processed using any of the processes on food derived from food
(drying, salting, freezing and preservation preservation/processing WEEKLY TEST
processing) 3.1.2 discusses the processes in each of the food preservation
TLE6HE-0f-10 /processing methods TLE6HE-0f-10
TLE6HE-0f-10

II. CONTENT Food Preservation

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials
pages
3. Textbook pages The Basics of Better Family Living
Gloria A. Peralta, Ed. D.
Rosella N. Golloso
Leonora D. Basbas, Ph. D.

4. Additional Materials
from Learning Resources
(LR) portal
B. Other Learning
Resources
IV. PROCEDURES

A. Reviewing previous 1.Reviewing previous lesson 1.Reviewing previous lesson or

lesson or presenting the or presenting the new lesson: presenting the new lesson
new lesson. If there is abundance for a Recap of the previous lesson.
 certain period or even the Yesterday, food preservation
whole year round what needs was defined and we learned its
to be done in order to importance.
ensure that there is no For today’s lesson, we will be
wastage ? identifying the four (4) ways of
One of the answers may be preserving food:
food preservation
2.Motivation
2.Motivation: What are some of the foods
Ask the learners why food that you that we usually
preservation is important – preserve at home?
the benefits derived from
food preservation/processing.

B. Establishing a purpose So we learned that food So today we are going to learn

for the lesson preservation is important as more about the types of food
one of the ways to ensure preservation because you are
that there is no food wastage. going to discuss it with your
We increase the life of certain groupmates the food products
fooditems because of that undergoes food
preservation. preservation.

C. Presenting examples/ I have here pictures on the Ask the learners of what they
instances of new lesson board. What can you see? think are the different types of
food preservation based on
what was discussed.There are
other types of food
preservation but for this
lesson, the focus is on the
following:
 Drying
 Salting,
 Freezing
 Processing

D. Discussing new Define food preservation. Discuss Drying. Provide

concepts and practicing Food preservation is the examples.
new skills #1 process of preparing food for Drying – is one of the man’s
future consumption by oldest methods of preserviing
preventing its spoilage. food. Drying preserves food
Food preservation could be for by lowering the moisture
family’s consumption content below at which
especially in times of need or microorganisms can grow and
when they’re off season. It reproduce.
could also be a source of
additional income. If the Drying can be accomplished
family can make it a regular through:
livelihood activity, then it can
Sun - drying – utilizes the solar
even become the family’s
energy that circulates around
main source of income.
food materials laid out on trays
What are the methods of
and racks.There is also drying
preserving foods?
during smoking. Smoking with
warm fumes at 69 °C from
burning wood results in drying
besides imparting the desired
color and flavor effect on
cured meat and fish.

Discuss Salting. Provide

examples.

Salting is the preservation of

food with dry edible salt. It is
related to pickliing in general
and more specifically in brining
(preparing food with brine, that
is salty water) and is one form
of curing.
Pickling is the preservation of
food in brine or vinegar with or
without bacterial
fermentation.

The three important

constituents are: salt, vinegar
and lactic acid.
E. Discussing new Ask the learners further why Is it possible to use two ways
concepts and practicing we preserve food: of preservation in certain food
new skills #2  To prevent spoilage items?
 To prevent wastage
 To retain the
nutritive value,
natural color and
texture of the food
 To maintain the
sanitary quality of
food
 To contribute to
better nutrition for
the family
 To help increase
family income with
the excess products
that can be
preserved and sold
 To help in the
economic
development of the
country because the
farmers are
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.

F. Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical
applications of concepts
and skills in daily living

H. Making generalization Why is it important to learn How does drying and salting
and abstractions about the ways of food helps in preserving food?
lesson preservation?

I. Evaluating Learning On a clean bond paper, draw On a clean bond paper, draw at
at least 5 food products that least 5 food products that
undergo food preservation. undergo drying and salting.

J. Additional activities for Bring photos of the preserved Read on the process of Drying
application or remediation foods. Provide a caption for and Salting.
each of the photo.

V. REMARKS
VI. REFLECTION

A. No. Of learners who

earned 80% in the
evaluation
B. No. Of learners who
require additional
activities for remediation
who scored below 80%
C. Did remedial lesson
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 to
share with other teachers?

Inihanda ni: Checked by:

Rosenie B. Redoble Irene S. Cutamora EdD