OBE Lesson Plan in

Technology and Livelihood Education 2nd Year College

National Teacher’s College

I. OBJECTIVES

At the end of the lesson, learners are expected to:

a. Understand the reasons and the different methods in food preservation

b. Appreciate the value or importance of food preservation

c. Preserve food/s using appropriate tools and materials and apply the basics

of food preservation

II. SUBJECT MATTER

Topic : Fundamentals of Food and Technology

Lesson : Food Preservation

Reference : Learning Module in Fundamentals of Food and

Technology (2nd Year College)

Materials : Power point, Laptop, Pictures, Ball pen, Paper

III. PROCEDURE

A. Preparatory Activities

1) Classroom Routine

 Opening Prayer

 Greetings

 Classroom Management

 Checking of Attendance

 Review of the Past Lesson

2) Motivation

Guess the Pictures

a.

STRAWBERRY JAM

b.
PICKLED PAPAYA
(ATCHARA)

(A
 c.
DRIED FISH
(TUYO)

d.
SALTED EGG

TOCINO
e.

Guide Questions:

 Are you familiar with these foods?

 What do you think made you/buyers interested to buy these foods?

 What do you think are their similarities?

 B. Developmental Activities

1) Presentation of the Lesson

 Food Preservation is the process of treating and handling food to stop or

slow down food spoilage, loss of quality, edibility, or nutritional value and

thus allow for longer food storage. It also allows any food to be available

any time of the year in any area of the world.

 History of Food Preservation – Food by its nature begins to spoil the moment

it is harvested. Food preservation enabled ancient man to make roots and

live in one place and form a community. He no longer had to consume the

kill or harvest immediately, but could preserve some for later use. Each

culture preserved their local food sources using the same basic methods of

food preservation.

 Food Preservation Methods

Traditional Methods of Food Preservation:

a. Drying

b. Fermenting

c. Freezing

d. Pickling

e. Curing

f. Jam and Jelly

g. Canning and Bottling

 h. Smoking

Common Methods of Food Preservation:

a. Chilling

b. Freezing

c. Sugaring

d. Salting

e. Canning

f. Vacuum Packaging

 Importance of Food Preservation

1. Prevent spoilage of the food.

2. Retain the nutritive value, texture, and appearance of the food.

3. Maintain the good and sanitary quality of the product.

4. To minimize pathogenic bacteria such as e. coli, salmonella, molds, yeast

and other bacteria.

5. Increase family income by the sale of preserved food.

6. To save money

7. Help in the economic development of the country.

8. Make food readily available specifically seasonal food throughout the

year.

9. It helps in times of emergency cases.

10. It serves as a hobby.

 2) Activity

Instructions:

1. The teacher will divide the class into 5 groups

2. List down examples of each methods of preservation as many as you can

that have not mentioned yet in the discussion.

3. Each group will be given 10 – 15 minutes to prepare, discuss, and have a

brainstorming with their groupmates.

4. Each group should not have the same answer. The group that has the same

answer with the other group has no points. The group will only receive 2

points for every answer if they do not have the same answer with the other

group.

5. The group that gets a high score is considered as the winner.

Drying Fermenting Pickling Canning Smoking Vacuum Salting Sugaring

Packaging
 3) Analysis

The teacher will ask some questions to the students after the activity.

 How was the activity? Do you find it difficult?

 Is there any question or clarification regarding the discussion?

 What have you learned in our discussion and in the activity?

4) Abstraction

 What do you think the reason why people keep on preserving food since

the ancient times up to the present?

 What are the food that needs to be preserve?

 Why do we need to preserve food?

 What do you think is the best method in preserving food?

 How does food preservation affect the life of the people and the

economy?

5) Application

The teacher will divide the class into 5 groups. Each group will choose one of

the methods used in preserving food and present the step-by-step process of food

preservation in front of the class considering its nutritive value. Each group should

document everything that they did during performing the task.

Rubric of Evaluation: Please take note of the criteria for the assessment of you

output.

1. Food Appearance – 20 %

Appearance and Color if it looks appetizing

Plating

2. Palatability – 30%

The prepared food is well-blended and flavorful

3. Presentation – 30 %

All the steps and procedure are followed according to standard

procedures

Demonstrate the skills with speed and accuracy

4. Cooking Outfit – 20 %

The student wears complete cooking outfit in the activity

IV. Evaluation

A. Identification

Direction: Identify the following questions or statements.

1. It is the process or technique which can help to slow down the spoilage of

the food and prevent the foodborne illnesses while maintaining the

nutritional value, texture, and flavor of the food.

2. Oldest method of food preservation.

3. One of the methods in food preservation that uses vinegar (or other acid)

or brine (salty water).

4. It is the process wherein sugars and other carbohydrates are converted in

to acids, gases or alcohol by yeast or bacteria. Kimchi is one of the

examples in this process.

5. In Middle East and Oriental cultures, Drying Method start as early as?

6. This method is similar to canning wherein it deprives bacteria of oxygen by

creating on airtight atmosphere.

7. It uses different kinds of salt but other people uses a certain source of salt

which makes the meat red in color instead of the usual unappetizing grey.

What food preservation was used?

8. What are the two forms of salting?

9. Honey or sugar serves as the preserving agent in this method. It is usually

made from crushed, chopped, or whole fruit.

 10. It refers to a clear fruit spread made from cooked fruit juice, sugar and

pectin which helps its gel and thicken.

Answers:

1. Food Preservation

2. Drying

3. Pickling

4. Fermentation/Fermenting

5. 12,000 B.C

6. Vacuum Packaging

7. Curing

8. Wet and Dry Salting/Curing

9. Jam

10. Jelly

B. True or False

Direction: Write TRUE if the statement is correct and FALSE if it is wrong then,

identify what word makes the statement incorrect and write the right answer to

make the statement correct.

1. Curing is a method in preserving of food that uses vinegar or other acid.

2. Canning is the process in which food are placed in a jar or can and heated

to a temperature that destroys microorganisms and activates enzymes.

3. Food by its nature begins to spoil the moment it is harvested.

 4. Preserving food in a high-sugar environment stops bacterial growth by

reducing the food’s water content.

5. In the 1900’s mechanical refrigeration was invented.

Answers:

1. False (Pickling)

2. False (Inactivates)

3. True

4. True

5. False (1800’s)

V. ASSIGNMENT

Bring at least 3 finished products of any preserved food and identify what method

was used in preserving the food.