SEMI-DETAILED LESSON PLAN IN TLED 208

Date: Jan. 14, 2025

Grade/Class Schedule:
I. OBJECTIVES
At the end of the lesson, 90% of the students are expected to:
a. identity he common causes of foodborne illnesses.
b. discuss the methods of preserving food to avoid food spoilage.
c. value the importance of following the proper procedures
preserving the food; and
d. prepare a step by step procedure in preserving food.
CONTENT AND MATERIALS
1. Topic : Foodborne illnesses, Food preservation
2. REFERENCE: https://www.fsis.usda.gov/food-safety/foodborne-illness-and-
disease Food Preservation Methods and Guidance
3. MATERIALS: Powerpoint Slides , printed pictures

II. LEARNING PROCEDURE:

A. Preliminary Activity
1. Prayer
2. Checking of Attendance
3. Energizer
4. Review of previous lesson
5. Unlocking of Words/Terminology
• Foodborne illnesses- is Foodborne illnesses are diseases caused
by eating food contaminated with harmful microorganisms like
bacteria or viruses.
• Preservation- The process of treating food to prevent spoilage.

B. Development of the Lesson

1. Activity:
The teacher will present pictures of a person having a foodborne illnesses.
 2. Analysis
The teacher will ask the following questions
a. What do you observe in the pictures?
b. Have you already experienced having foodborne illnesses? or having a stomach pain?
c. How about this, (referring to food preservation pictures.) why do you think food
needs to be preserved?
d. Based on the activity, what do you think is our topic today?

3. Abstraction
The teacher will discuss the topic based on the following guide questions:
a. What is Foodborne illnesses?
-It is an illness that comes from eating contaminated food. The symptoms may occur
within minutes to weeks and often presents itself as flu-like symptoms, as the ill person
may experience symptoms such as nausea, vomiting, diarrhea, or fever. Because the
symptoms are often flu-like, many people may not recognize that the illness is caused by
harmful bacteria or other pathogens in food.

b. What are the causes of foodborne illnesses

- Poor food handling
- Cross Contamination
- Improper cooking or storage
- Use expired or spoiled ingredients

c. What is food preservation?

- can be defined as the process of treating and handling food in such a way as to stop or
greatly slow down spoilage and prevent foodborne illness while maintaining nutritional
value, texture and flavour.

d. What are the methods of food preservation to prevent spoilage?

 Salting- Uses salt to draw out moisture, inhibiting bacterial growth (used for meat and
fish)
 Freezing- Freezing conditions inhibit bacteria growth. So, storing food properly in the
freezer can make it last for a long time.
 Canning- This method of food preservation removes oxygen from foods. The food stored
in an airtight, acidic, high salt or sugar environment prevents bacteria from growing.
 Vacuum Sealing-Removes oxygen from the food to prevent the growth of bacteria and
oxidation, extending the freshness of food. Works for meats, snacks, and cheeses.
 Heating- is a method of food preservation where food is exposed to high temperatures
to kill bacteria, molds, yeasts, and enzymes that cause spoilage. It also makes food safer
to eat by destroying harmful microorganisms.
 Chilling- Refrigerating food is one of the simplest ways of keeping it safe to eat and
preserving it. The low temperature in our fridges slows down bacterial growth and
reduces spoilage. Chilled food can remain safe for a few days or weeks, depending on
what it is.
  Smoking- Smoking is used to preserve protein-rich foods such as meat, fish and by the
combined action of heat, which destroys microorganisms and enzymes, reduced
moisture content, and antimicrobial and antioxidant chemicals in the smoke.

e. What are the step by step procedure in preserving the food?

1. Salting
- Salting helps preserve meat, fish, and vegetables by drawing out moisture to prevent
spoilage.

Steps:
1. Wash the food to remove dirt.
2. Cut the food into pieces (e.g., fish fillets or meat).
3.Apply salt generously to the food. Salt helps draw out moisture and stop
bacteria.
4. Leave it for a while (few hours or overnight) to allow the salt to work.
5. Store the food in a cool, dry place or wrap it in airtight bags.

2. Freezing
- Freezing keeps food fresh for a long time by stopping bacteria from growing.

Steps:
1.Wash the food (like fruits, veggies, meat) and prepare it.
2. Cut the food into bite-sized pieces if needed.
3. Blanch vegetables (optional): Boil them for a short time, then cool in ice water
to keep them fresh.
4. Dry the food to remove extra water that could cause freezer burn.
5. Pack the food into airtight containers or freezer bags. Remove as much air as
possible.
6. Label and date the bags so you know when to use them.
7. Store the food in the freezer at 0°F (-18°C) or lower.

3.Canning
-Canning preserves food by sealing it in jars and heating it to kill harmful bacteria.

Steps:
1. Sterilize jars by boiling them.
2. Wash and prepare the food, cutting it into small pieces.
3. Pack the food into jars, leaving a little space at the top.
4. Add liquid (water, syrup, broth) to cover the food.
5. Seal the jars tightly with lids.
6. Boil the jars in water or use a pressure canner to heat them and kill bacteria.
7. Cool the jars and check if the lids are sealed tightly.
8. Store the jars in a cool, dark place.
 4. Vacuum Sealing
-Vacuum sealing removes air from bags to prevent bacteria and keep food fresh.

Steps:
1. Prepare the food by washing and cutting it.
2. Place the food in vacuum-seal bags.
3. Use a vacuum sealer to remove air from the bags and seal them tightly.
4. Label and date the bags for easy identification.
5. Store the sealed food in the fridge, freezer, or pantry depending on the food.

5. Heating
-Heating kills harmful bacteria in food to make it safe to eat.

Steps:
1. Prepare the food by washing and cutting it.
2. Heat the food to a high temperature (160°F or 71°C). Keep it at this
temperature for a few minutes.
3. Cool the food quickly to stop bacteria from growing again.
4. Store the food in clean, sealed containers.

6. Chilling( Refrigeration)
-Chilling keeps food fresh by slowing down the growth of bacteria.

Steps:
1. Wash and prepare the food.
2. Put the food in clean, airtight containers or bags.
3. Refrigerate the food at or below 40°F (4°C).
4. Label and date the containers so you know when to eat the food.

7. Smoking
-Smoking preserves food by drying it and adding flavor while killing bacteria.

Steps:
1. Prepare the food (e.g., fish or meat) by cleaning and cutting it.
2. Season the food with salt or spices if you like.
3. Set up the smoker with wood chips or sawdust.
4. Smoke the food at low heat for a few hours (usually 2-6 hours).
5. Cool the food after smoking.
6. Store the smoked food in a dry, cool place or refrigerate it.

f. Why is it important to follow proper procedures in preserving food?

Following correct food preservation methods ensures that food stays safe and of high quality.
 Keeps Food Safe- Proper preservation prevents bacterial growth and
contamination, reducing the risk of foodborne illnesses like food poisoning.

 Prevents Spoilage - Using correct techniques (e.g., refrigeration, freezing, drying)

helps extend the shelf life of food, preventing it from going bad too soon.

 Preserves Quality -Proper methods ensure food retains its original taste, texture,
color, and nutrients, making it enjoyable to eat.

 Supports Healthy Eating- Well-preserved food remains nutritious and safe,

reducing health risks from spoiled or contaminated food

Generalization
g. How can understanding foodborne illnesses and food preservation methods help ensure
food safety at home?
- The teacher will validate, reinforce the answers of the students and encourage them to
explain/express their ideas on the questions given

8. Application
The teacher will divide students into 4 groups. The groups will choose 1 method and
identify the procedures. And they will be given 15 minutes. and the group will choose a
presentor to present their output in the class. They will be rated based on the rubric.

CRITERIA
5 -Excellent 4 - Good 3 – Needs
improvement
Clarity and Organization Steps are presented Steps are mostly clear, Steps are unclear or
of Steps in a clear, logical with only minor disorganized, making
sequence and easy to confusion. the procedure difficult
follow. to follow.

Accuracy of Information The information is Information is mostly Information contains

completely accurate, accurate with minor major errors or lacks
showing full errors. important details.
understanding of the
preservation method.

Creativity and The presentation is The presentation is The presentation lacks

Presentation engaging, creative, interesting, with some creativity or effort.
and well-prepared. creativity shown.

Overall Understanding The group provides a The explanation is mostly The explanation is
and Explanation clear, comprehensive clear but lacks depth in incomplete or unclear,
explanation of the understanding. showing limited
 method’s importance understanding
and its role in food
preservation.

Total

III. EVALUATION

Directions: Answer the following:

Enumeration:

1. Define foodborne illness and give two examples of its causes.

Essay:

2. Why is food preservation important?

Identification :

3. Identify and describe two methods of food preservation.

IV. ASSIGNMENT/AGREEMENT
Research one traditional food preservation method used in your local area. Write
a short paragraph about its process and importance.

Prepared by:
KYLA JANE G. BERDIN

Checked by:
JUVY OBUS