School: Grade Level: VI

GRADES 1 to 12
Teacher: Credit to the author of this file Learning Area: TLE – H.E.
DAILY LESSON LOG
Teaching Dates and
Time: DECEMBER 11-15, 2023 (WEEK 6) Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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

I. CONTENT
Food Preservation
II. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
Makabuluhang Gawaing
Pantahanan at
3. Textbook pages
Pangkabuhayan (pages not
available)
4. Additional Materials from MISOSA-V Iba’t-ibang
Learning Resource Pamamaraan ng Pagiimbak
(LR)portal (not accessible)
Bantigue, R.M. and Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan, CHRISTMAS PARTY 2023
Pangilinan, J.P. (2014) J.P. (2014) Growing up with Home J.P. (2014) Growing up with Home J.P. (2014) Growing up with
Growing up with Home Economics and Livelihood Economics and Livelihood Home Economics and
Economics and Livelihood Education. FNB Educational, Inc. Education. FNB Educational, Inc. Livelihood Education. FNB
Education. FNB Educational, QC. QC. Educational, Inc. QC.
B. Other Learning Resources
Inc. QC. Preservation of Fruits and Preservation of Fruits and
Preservation of Fruits and Vegetables (1977). Bureau of Vegetables (1977). Bureau of
Vegetables (1977). Bureau of Plant Industry Plant Industry
Plant Industry https://en.m.wikipedia.org/wiki/ https://en.m.wikipedia.org/wiki/
salting food processing
III. PROCEDURES
A. Reviewing previous If there is abundance for a Recap of the previous lesson. Recap of the previous lesson. Recap of the previous lesson.
lesson or presenting the new certain period or even the Yesterday, food preservation was Yesterday, the discussion was on Food preservation was
 whole year round what needs defined and we learned its drying and salting as a means of discussed and we learned about
to be done in order to ensure importance. preserving food. Today we will the definition of
lesson that there is no wastage ? For today’s lesson, we will be learn about freezing and  Drying
One of the answers may be identifying the four (4) ways of processing.  Salting
food preservation preserving food:  Freezing
 Processing
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
preservation is important photos or drawings of preserved when their mother, aunt or for each type.
– the benefits derived from food. grandmother comes from the The teacher will play a video
food preservation/processing Group the class by row. The class market, “What is the usual clip of the four types of food
So we learned that food will share how the food they scenario?” preservation.
preservation is important as brought was preserved. There will Ask the learners to identify the
B. Establishing a purpose
one of the ways to ensure be reporting of the group steps or the process followed
for the lesson
that there is no food discussion. for each way of food
wastage. We increase the life preservation, based on the
of certain food items because video.
of preservation. Process the results of the
discussion by going through the
process for each type of food
preservation.
Define food preservation. Ask the learners of what they The purpose of freezing storage is Bring out the photos of food
Food preservation is the think are the different types of to retain to as great as degree as items which you were asked to
process of preparing food for food preservation based on what possible the properties of the bring.
future consumption by was discussed fresh fruit, vegetable or other Group the class per row.
C. Presenting examples/
preventing its spoilage. There are other types of food food products. Each row will form a collage of
instances of the new
preservation but for this lesson, However, during freezing and the photos based on the type of
lesson
the focus is on the following: thawing certain irreversible food preservation. There will be
 Drying changes occur that render the a reporter for each row.
 Salting, frozen and thawed product quite
 Freezing different from the freshness in
 Processing texture and general appearance.
D. Discussing new concepts Ask the learners further why Discuss Drying. Provide examples. Tips for freezing: From the presentation, the
and practicing new skills #1 we preserve food: Drying – is one of the man’s Meat, poultry and fish should be teacher will ask the learners if
 To prevent spoilage oldest methods of preserviing placed in moisture-vapor proof they agree or if they want to
 To prevent wastage food. Drying preserves food by packages so that moisture is remove or add a food item to
 To retain the nutritive lowering the moisture content maintained and discoloration is the presentation of their group
value, natural color and below at which microorganisms prevented because of oxygen in members
texture of the food can grow and reproduce. the air.
 To maintain the sanitary Drying can be accomplished Most fruits have to be packed
quality of food through: with syrup or sugar.
 To contribute to better Sun - drying – utilizes the solar Vegetables need blanching (brief
nutrition for the family energy that circulates around heating in boiling water or in a
 To help increase family food materials laid out on trays steam) to kill the bacteria and
income with the excess and racks. stop enzyme action which can
 products that can be There is also drying during cause spoilage.
preserved and sold smoking. Smoking with warm
 To help in the economic fumes at 69 °C from burning
development of the country wood results in drying besides
because the farmers are imparting the desired color and
encouraged to produce more flavor effect on cured meat and
for others fish.
 To make food available
throughout the year which
may be used for events, like
town fiestas and other
occasions.
Provide example for each of Discuss Salting. Provide examples. Discuss processing. Provide Ask them to comment on the
the above items. Salting is the preservation of food examples. appropriateness of the method
with dry edible salt. It is related to Processing – transformation of to the food.
pickliing in general and more raw ingredients, by physical or
specifically in brining (preparing chemical means into food, or of
food with brine, that is salty food into other forms.
water) and is one form of curing. Food processing combines raw
Pickling is the preservation of food ingredients to produce
E.Discussing new concepts and
food in brine or vinegar with or marketable food products that
practicing new skills#2
without bacterial fermentation. can be easily prepared and served
The three important constituents by the 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 Is it possible to use two ways of Give examples of processed
(Leads to Formative preservation in certain food foods.
Assessment 3) items? Provide examples.
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations Mention the concept of food Mention that what they have
and abstractions about the preservation and its benefits. discussed are the four ways of
lesson food preservation.

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

IV. REMARKS

V. REFLECTION

A.No. of learners who earned