School: SINURA ELEMENTARY Grade Level: VI

GRADES 1 to 12 Teacher: MILAGROS MICHELLE C. RONQUILLO Learning Area: TLE-HE

DAILY LESSON LOG Teaching Dates and
Time: 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 Competencies / 3.1 Explains different ways of 3.1.1 conducts an inventory of foods that can be preserved/processed 3.1.3 explains the benefits derived
Objectives food preservation using any of the processes on food preservation from food preservation/processing
(drying, salting, freezing and 3.1.2 discusses the processes in each of the food preservation /processing WEEKLY TEST
processing) methods TLE6HE-0f-10
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 lesson 1.Reviewing previous lesson or 1.Reviewing previous lesson or 1.Reviewing previous lesson or 1.Reviewing previous lesson or
or presenting the new lesson. presenting the new lesson: presenting the new lesson presenting the new lesson presenting the new lesson
If there is abundance for a certain Recap of the previous lesson. Yesterday, the discussion was on Recap of the previous lesson.
period or even the whole year Yesterday, food preservation was drying and salting as a means of Food preservation was discussed
round what needs to be done in defined and we learned its preserving food. Today we will and we learned about the definition
order to ensure that there is no importance. learn about freezing and processing. of
wastage ? For today’s lesson, we will be  Drying
 One of the answers may be food identifying the four (4) ways of  Salting
preservation preserving food:  Freezing
2.Motivation Processing
2.Motivation: 2.Motivation Ask the class if there are cases when
Ask the learners why food What are some of the foods that their mother, aunt or grandmother
preservation is important – the you that we usually preserve at comes from the market , “What is 2.Motivation
benefits derived from food home? the usual scenario?” Do you want o watch a video?
preservation/processing.

B. Establishing a purpose for So we learned that food So today we are going to learn After learning that drying and Today, we will learn the process for
the lesson preservation is important as one more about the types of food salting can be a means of natural each type.
of the ways to ensure that there preservation because you are way of preserving food, today we The teacher will play a video clip of
is no food wastage. We increase going to discuss it with your still have to learn another way to the four types of food preservation.
the life of certain fooditems groupmates the food products that preserve food.
because of preservation. undergoes food preservation.

C. Presenting examples/ I have here pictures on the board. Ask the learners of what they think Present to the class some of the Present to the class some of the
instances of new lesson What can you see? are the different types of food food products and let them guess as food products and let them guess as
preservation based on what was to what type of food preservation to what type of food preservation
discussed.There are other types of that the foods undergoes. that the foods undergoes.
food preservation but for this Original File Submitted and
lesson, the focus is on the Formatted by DepEd Club Member - Ask the learners to identify the
following: visit depedclub.com for more steps or the process followed for
 Drying each way of food preservation,
 Salting, based on the video.
 Freezing Process the results of the
 Processing discussion by going through the
process for each type of food
preservation.

D. Discussing new concepts Define food preservation. Discuss Drying. Provide examples. The purpose of freezing storage is to Bring out the photos of food items
and practicing new skills #1 Food preservation is the process Drying – is one of the man’s oldest retain to as great as degree as which you were asked to bring.
of preparing food for future methods of preserviing food. possible the properties of the fresh
consumption by preventing its Drying preserves food by lowering fruit, vegetable or other food
spoilage. the moisture content below at products. Group the class per row.
Food preservation could be for which microorganisms can grow However, during freezing and Each row will form a collage of the
family’s consumption especially in and reproduce. thawing certain irreversible changes photos based on the type of food
times of need or when they’re off occur that render the frozen and preservation. There will be a
 season. It could also be a source of Drying can be accomplished thawed product quite different from reporter for each row.
additional income. If the family through: the freshness in texture and general
can make it a regular livelihood Sun - drying – utilizes the solar appearance.
activity, then it can even become energy that circulates around food
the family’s main source of materials laid out on trays and Tips for freezing:
income. racks.There is also drying during Meat, poultry and fish should be
What are the methods of smoking. Smoking with warm placed in moisture-vapor proof
preserving foods? fumes at 69 °C from burning wood packages so that
results in drying besides imparting moisture is maintained and
the desired color and flavor effect discoloration is prevented because
on cured meat and fish. of oxygen in the air.
Most fruits have to be packed with
Discuss Salting. Provide examples. syrup or sugar.Vegetables need
blanching (brief
Salting is the preservation of food heating in boiling water or in a
with dry edible salt. It is related to steam) to kill the bacteria and stop
pickliing in general and more enzyme action which can cause
specifically in brining (preparing spoilage.
food with brine, that is salty water)
and is one form of curing. Discuss processing. Provide
Pickling is the preservation of food examples.
in brine or vinegar with or without Processing – transformation of raw
bacterial fermentation. ingredients, by physical or chemical
means into food, or of food into
The three important constituents other forms.
are: salt, vinegar and lactic acid. Food processing combines raw food
ingredients to produce marketable
food products that can be easily
prepared and served by the
consumer.
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.

E. Discussing new concepts Ask the learners further why we Is it possible to use two ways of Can you give some examples of From the presentation, the teacher
and practicing new skills #2 preserve food: preservation in certain food items? processed foods? will ask the learners if they agree or
 To prevent spoilage if they want to remove or add a
 To prevent wastage . food item to the presentation of
  To retain the nutritive their group members.
value, natural color and Ask them to comment on the
texture of the food appropriateness of the method to
 To maintain the sanitary the food.
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 and Why is it important to learn the How does drying and salting helps Mention that what they have What were the procedures for each
abstractions about lesson ways of food preservation? in preserving food? discussed are the four ways of food food preservation? Were you able to
preservation. follow?

4 Ways of Food Preservation

 Drying .
 Salting
 Freezing
 Processing
I. Evaluating Learning On a clean bond paper, draw at On a clean bond paper, draw at On your notebook, write down some Teacher will evaluates each group’s
least 5 food products that undergo least 5 food products that undergo of the food products that can be presentation.
food preservation. drying and salting. freeze and undergoes some
processes.

J. Additional activities for Bring photos of the preserved Read on the process of Drying and Bring at least ten (10) photos of Bring actual samples of preserved
application or remediation foods. Provide a caption for each Salting. foods which can be preserved. Also, food. Prepare to share to the class
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 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?