School: CABUYAO CENTRAL SCHOOL Grade Level: SIX-RIZAL

GRADES 1 to 12 Teacher: CHONA B. REDILLAS Learning Area: HOME ECONOMICS

DAILY LESSON LOG Teaching Dates and January 4-6, 2023
Time: Quarter: SECOND – WEEK 7

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards Demonstrates an understanding of Demonstrates an Demonstrates an understanding of and Demonstrates an understanding of Demonstrates an
and skills in the basics of food understanding of and skills in skills in the basics of food preservation and skills in the basics of food understanding of and skills
preservation the basics of food preservation in the basics of food
preservation preservation
B. Performance Standards Preserve food/s using Preserve food/s using Preserve food/s using Preserve food/s using Preserve food/s using
appropriate tools and materials appropriate tools and appropriate tools and materials appropriate tools and materials appropriate tools and
and applying the basics of food materials and applying the basics of food and applying the basics of food materials
and applying the basics of and applying the basics of
food food
C. Learning Competencies/ 3.3 preserves food applying 3.3.1. selects food to be 3.3.1. selects food to be 3.3.2 observes safety rules in food
Objectives principles preserved/processed based preserved/processed based on preservation/processing
and skills in food on availability availability
preservation/processing of raw materials, market of raw materials, market demands, and
TLE6HE-Oh-12 demands, and trends in the trends in the
community community
D. Enabling Competencies SUMMATIVE TEST
E. Specific Objectives At the end of the lesson, the pupils are able to; A. Write the answers
A. Enumerate ways in food preservation legibly.
B. Use appropriate tools/utensils in applying the basics of food preservation B. Follow the directions
C. Perform sample food preservation given on the test.
At the end of the lesson, the pupils are able to; C. Answer the test correctly
A. Enumerate ways in food preservation D. Show honestly in taking
B. Use appropriate tools/utensils in applying the basics of food preservation the test
C. Perform sample food preservation

II. CONTENT FOOD PRESERVATION FOOD PRESERVATION FOOD PRESERVATION FOOD PRESERVATION SEE ATTACHMENT

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages
2. Learner’s Materials
pages
3. Text book pages
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 4. Additional Materials MELC PAGE 417
from Learning Resources
B. Other Learning Bantigue, R.M. and Pangilinan, J.P. (2014) Growing
up with Home Economics and Livelihood Education.
Resources for FNB Educational, Inc. QC.
Development & Preservation of Fruits and Vegetables (1977). Bureau
of Plant Industry
Engagement Activities https://en.m.wikipedia.org/wiki/ food processing
IV. PROCEDURES
Introduction What I Recap of previous lesson. Recap of what happened the Recap of the previous lesson. Recap of the previous lesson.
need to Last week, the class prepared for the previous day.
know? presentation of processed/preserved The teacher again congratulates the class for a The teacher mentions that yesterday,
products. Today, the class will present Mention the names of the group job well done. The teacher underscores the they discussed the several factors that
by group. who completed their importance of food preservation. need to be considered in the selection
As mentioned, the presentation will of food items to be processed:
presentation.
contain the following:
 Recipe of the preserved/processed  Raw materials
The presentation of the rest of the  Market Demands
food Trends in the Community.
groups willl continue (Groups 5-8). 
 Tools / instruments used in the
activity. The class also has learned that if the three
 Equipment used in the activity
factors were considered this would be a good
 Steps in preserving/processing of food
source of income for the learners.
 Name and role of each member of the
group
Whar’s  Can you identify the processed/preserved Today’s lesson will be on observing
new? The teacher suggested the inclusion of a food items that were presented during the safety rules in food preservation /
workplan, cost estimates, photo last two days? processing.
documentation. This is optional.  The possible answers are fish, meat, fruits,
vegetables etc. The teacher asks the class: “What did they
. do to observe safety rules in food
 How about the rest of the ingredients that
were used? processing while working on their project?”
Development What I Tell the class that on one hand through the Ask the class if it is easy for them to come Based on the response of the learners,
know? activity, each learner will gain insights from up with the needed food items for their provide a segue to the following:
each group. On the other hand, the project. If the answer is either yes or no,
members of the group continue to learn request the learners to explain why.  Did you use caps or head bands?
from each other through collaborating and  Did you wash your hands properly
working with one another. Is there a demand for the food items? Why
before and after working?
or why not?
 Did you refrain from talking while
working?
What preserved food items do you think are
 Did you wash the tools and
in demand?
equipment properly?
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 In your respective community, what are the food Did you properly wash the ingredients
trends? before they were used?
What’s in? The teacher requests the class to give several factors that need, to be considered in
each of their group a name. the selection of food items to be processed: The teacher will call learners to answer
The following are the 8 groups who will the question.
present :  Raw materials
 Market Demands If the answer of the learner is yes, ask
Group 1 - Drying  Trends in the Community.
Group 2 - Salting him/her to explain why?
Group 3 - Freezing
The teacher will provide the definition and give
Group 4 –Processing
examples as well.
Group 5 – Drying
Group 6 – Salting
Group 7 - Freezing
Group 8 – Processing

Order of presentation will be agreed

by the class.
What is it? The teacher presents the mechanics of the Mention that food preservation/food processing Food for human consumption should be
presentation: can be a source of additional income, if the above produced under conditions of cleanliness and
 Each group will present for a factors are considered. hygienic decency. No consumer would
maximum of 8 minutes. knowingly wish to consume food prepared in
 After every presentation, unhygienic environment.
clarifications may be raised by the rest
of the group (3 minutes)
Engagement What’s Actual group presentation Completion of presentation. The teacher explains that in our country, Cleanliness and sanitation not only includes
more? Group 1-4 The teacher thanks the members there are provinces which have abundance maintenance of clean and well-sanitized
of the class for the effort they of food items. The teacher gives examples: surfaces of all equipment, but also proper
have exerted. General Santos City in Mindanao – tuna disposal of wastes.
The teacher mentions that he/she Guimaras in the Visayas – mangoes
was impressed with all of the Pangasinan in Luzon – milkfish
presentation. (if applicable) Cebu in the Visayas - Rabbit fish with white
Remember that if a group was not dots (danggit)
able to deliver well, it may reflect
on the guidance provided by the Ask the learners how the above food
teacher during the preparation. items can be
preserved/processed.
What other Engage the learners in the discussion by Think of other ways to ensure that processed
enrichment asking them, “ when you go to the province foods are prepared observing the principles of
activities during summer, what foods are abundant in sanitation and safety.
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 can I their areas?
engage it? What are done by their relatives/friends in order
to preserve them?
Assimilation What I have Rate the pupils presentation using Think of food items which the learner wants to True or False
learned? rubrics. preserve and possibly provide a source of income 1. The tools and equipment stored in
See Evaluation Notebook for them. the cabinet need not be washed after
1. storage for a long time.
2. 2. The harvested fruits and vegetables
3. in your own backyard are clean;
4. hence, they need not be washed.
5. 3. The wearing of hairnet during cooking
of food to be sold is optional because
of the climate in the Philippines.
4. Safety and sanitation in food
includes proper waste disposal.
5. The use of plastic kitchen gloves is
advisable in the preparation of food.
What can I Mention that food preservation/food processing Bring photos or drawing of measures to
do? can be a source of additional income, if the above ensure safety and sanitation in
factors are considered. food processing/preservation.
V. REFLECTION
A. I understand that

B. I realized that
C. No. of learners who earned
80% on the formative
assessment
D. No. of Learners who require
additional activities for
remediation
E. No. of learners who have
caught up with the lesson.
F. No. of learners who continue
to require remediation
Prepared by: Checked by: Noted:

CHONA B. REDILLAS RODERICK O. DELMO DEZERIE B. MECIJA

Teacher I Mater Teacher II PRINCIPAL III

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