School Bicol State College of Applied Grade Level 6

Sciences and Technology

Teacher(s) Marie Geline T. Chavenia Learning EPP

Allyna Mae D. Maravilla Areas
Mikee N. Maliberan

Teaching April 06, 2024 Quarter 2nd

Dates & Time 8:00 am

I. OBJECTIVES

A. CONTENT Demonstrates an understanding of and skills in the basics of food

STANDARD preservation

B. PERFORMANCE Preserve food/s using appropriate tools and materials and applying
STANDARDS the basics of food

C. LEARNING 3.1 Explains different ways of food preservation (drying, salting,

COMPETENCIES freezing, and processing
(Write the LC code for 3.1.1 conducts an inventory of foods that can be preserved/
each) processed using any of the processes on food preservation
3.1.2 discusses the processes in each of the food
preservation/ processing method
3.1.3 explains the benefits derived from food preservation/
processing
(TLE6HE0f-10)

II. CONTENT Food Preservation

III. LEARNING
RESOURCES

A. References

1. Teacher’s Guide Pages Brillo, T. R., Agustin, A.T,. Dollete B. E., (2020). Technology and
Livelihood Education, Home Economics Module 9: Different Ways
of Food Preservation

2. Learner’s Material Technology and Livelihood Education Home Economics

Pages Module 9: Different Ways of Food Preservation (pages 4-14)

3. Textbook Pages K to 12 Curriculum Guide EPP & TLE Grade 4 to 6 (page 37)

4. Additional Materials
from LR portal

B. Other Learning Resources

IV. PROCEDURE Teacher’s Activity Student’s Activity

A. Reviewing previous lesson Good Morning, Class!

or presenting new lesson Good Morning, Teacher!
I invite everyone to please stand
for our prayer. Mikka, can you
please lead our prayer?
Yes, Teacher. Let us bow our
heads and feel the presence of
the Lord. In the name of the
Father, and of the Son, and of
the holy spirit… Amen.
Thank you, Mikka. Before you
take your seats. Please arrange
your chairs properly and pick up
the pieces of dirt underneath.
(The students arrange their
chairs properly and pick up the
pieces of dirt.)
Do we have an absentee today?
None, teacher.
I’m glad that everyone is here
today because we’ll have new
learning and skills to learn. But
before that, let’s have a short
recap about what we discussed
last meeting. Does anyone
remember our topic?
(Janine raised her hand)
Yes, Janine?
Last meeting, we discussed
sewing of household linens.
Thank you, Janine. So last time,
we discussed sewing of
household linens. Now, who can
give examples of sewed linens
for the household?
(Jossie raised her hand.)
Yes, Jossie?
The examples of sewed linen for
households are Beddings, Table
cloth, towels and curtains.
Very good, Jossie! Those are the
examples of sewed linens for the
household. I know that you have
learned a lot of skills about this
topic. Now, are you ready to
learn a new skill that can also be
used in your household?
Yes, Teacher!
B. Establishing a purpose for Before we start our lesson, let’s
the lesson have an activity. The title of our
activity is “GUESS WHAT”.

In this activity, we are going to

flash different images in one
frame, and all you have to do is
to construct and combine the
sound or words of every picture
to guess the viand word.

For example:

PAN + SIT = PANSIT

Do you understand our

instructions?
Yes, Teacher.
Very good! Let’s begin!

(The teacher showed the

different images in one frame,
and the students constructed and
combined the sound or words of
every picture to guess the viand
word).

So based on the activity, what

have you noticed about the
words that you’ve guessed?
What are those?
(Feby raised her hand.)
Yes, Feby?
The words that we’ve guessed
earlier are different food items
or products.
That’s right! These are different
food items or products that have
undergone several processes to
become food products. Today,
we will be discussing the
process or processes that these
foods have gone through.

Our lesson for today is all about

Food Preservation.
C. Presenting Let us first define what is Food
examples/instance s of the new Preservation. Can anyone read
lesson the definitions of Food
Preservation?
(Claire raised her hand.)
Yes, Claire?
Food preservation is the process
of changing raw ingredients into
food by means of physical or
chemical ways. It is also the
process of treating and handling
food to slow down spoilage and
extend its shelf life.
Thank you, Claire. So, food
preservation is the process of
converting unprocessed
components into food through
chemical or physical techniques.
It also refers to the handling and
treatment of food in order to
prolong its shelf life and reduce
spoilage. Based on the
definition, does anyone here
know an example of food
preservation?
(Angelica raised her hand.)
Yes, Angelica?
An example of food preservation
that I know of is putting salt on
fish before putting it inside the
fridge, which will prolong its
freshness.
Thank you, Angelica! That’s a
good example of simple food
preservation. But do you know
that there are several types of
food preservation?
No, teacher.
Then, let us discuss these types
of food preservation. Let us have
the first one. Rochelle, can you
please read its definition?
Drying is the oldest and
common method of food
preservation, wherein the
moisture content of the food is
removed.
Thank you, Rochelle. Drying is
the process of removing water
content of the food. What do we
usually do when we dry things?
(Arrah raised her hand.)
Yes, Arrah?
We usually dry the things we
want to dry using the sun by
exposing them to the sun.
That’s right! We can also dry
things by air. These methods can
also be applied to drying food.
Can anyone give me an example
of dried food?
(Princess raised her hand.)
Yes, Princess?
An example of dried food is tuyo
(dried fish).
Very good! Tuyo is a dried food
wherein it is salted first before it
undergoes drying. Another
example of dried foods are those
dried fruits that we usually eat
for snacks, just like dried
mangoes and dried plums. Let’s
have another type of food
preservation. Anyone who
would like to read?
(Mikka raised her hand.)
Yes, Mikka?
Salting is a type of food
preservation that preserves food
by drawing water out of the
food, preventing bacteria
growing and spoiling the food.
Thank you, Mikka. As you can
notice, salting is likely similar to
drying. These types of food
preservation both use salt as
preservatives. Again, what are
their similarities? It both uses
what?
Salt!
Very good! An example of a
food product that came from
salting is bagoong. Can anyone
else give another example of
food that undergoes salting?
(Luisa raised her hand.)
Yes, Luisa?
Another example of food that
undergoes salting are salted egg
and fish sauce.
Very good! Let’s move on to
another type of food
preservation which is freezing.
Can you please read it, Janine?
Freezing delays spoilage and
keeps the food safe by
preventing microorganism from
growing and by slowing down
the enzyme activity that causes
food to spoil.
Thank you, Janine. Temperature
is significant in this method.
What do you think is the usual
tool/material or apparatus that
we use for freezing?
(Lea raised her hand.)
Yes, Lea?
Freezer, teacher.
That’s right. The equipment
used for freezing includes
freezers and freezing machines.
Would you kindly provide me
with an example of a frozen
food, Viah?
Process or frozen foods like
hotdogs.
Very good! Let’s now have the
next one. Anyone who would
like to read?
(Rose raised her hand.)
Yes, Rose?
Refrigeration is one of the most
popular forms of food
preservation in use today. It
keeps at low temperature to
prolong their freshness like
eggs, milk, fruits, vegetables,
and dairy products.
Thank you, Rose. As you can
see, freezing and refrigeration
are also similar. It both uses
temperature to preserve the food
and prolong its shelf-life. Can
anyone give me an example of
food that undergoes
refrigeration?
(Wendy raised her hand.)
Yes, Wendy?
Dairy products like milk, yogurt,
and milk.
That’s right! Dairy products
need to be refrigerated so that
they have a longer shelf life.
Let’s now proceed to the next
type of food preservation which
is smoking. Can you please read
it, Peter?
Smoking is the process of
flavoring, browning, cooking or
preserving food by exposing it
to smoke from burning or
smoldering material, most often
wood.
Thank you, Peter. Who can give
me an example of smoked food?
(Dani raised her hand.)
Yes, Dani?
An example of smoked food is
tinapa.
That’s right! Tinapa is a FIlipino
delicacy which is cooked by
smoking. Let’s proceed to the
next one. Who would like to
read?
(Norman raised his hand.)
Yes, Norman?
Curing is a method done by
soaking or injecting meat with
preservatives like sugar, salt,
vinegar, or salitre solution.
Thank you, Norman. Curing
does not only preserve food, but
also adds flavor to the food.
Now, can anyone give me an
example of cured food?
(Jean raised her hand.)
Yes, Jean?
An example of cured food is
longanisa.
Very good! Longganisa is a
cured food. Let’s now have
another type of food
preservation which is pickling.
Can you please read it, Mark?
Pickling is a process of
preparing a food by soaking and
storing it in a brine containing
salt, acid (usually vinegar), or
both.
Thank you, Mark.
D. Discussing new concepts The 'PRESERVATION
and practicing new skills #1 FACTORY' provides other
examples of various products
that can be preserved.

In this factory, we'll show you

several products that go through
a process, and all you have to do
is guess which sort of food
preservation it goes through. Do
you understand, class?
Yes, Teacher!.
Let’s start. We have here the first
product.
(Teacher shows the procedure)

What is the unprocessed

product, and what happens to it?
(Lloyd raised his hand)
Yes, Lloyd?
The unprocessed product is a
meat and it became a
Longganisa.
Based on the lesson of teacher
Mikee, what do you think is the
type of food preservation it goes
through?
The type of food preservation it
underwent was curing.
That’s right!. Let’s give 3 claps
for Lloyd.
(Every student clapped 3 times)
Next product.
(Teacher shows the procedure)
What is the unprocessed
product, and what happens to it?
(Princess, raised her hand)
Please stand up, Princess?
The unprocessed product was a
fish and it became canned
sardines.
What do you think is the type of
food preservation it goes
 through?
The type of food preservation it
underwent was canning.
Very good, Princess!. Let’s give
her a good job clap.
(Every student did a good job
clap)
Let’s proceed with the third
product.

(The Teacher shows the rest of

the products in the activity).

Very good, everyone!. Let’s give

a round of applause to all the
students who’ve answered in
this activity.

E. Discussing new concepts Every season has a "pick

and practicing new skills #2 season" for fruits. This month,
what fruit is in season?
(Hannah raised her hand)
Yes, Hannah?
The fruit that is in season right
now are mangoes.
That’s correct!. Mango tree
flowers from November to
February and then it starts to
fruit around March and we could
harvest it from April to June.

May I know what is best paired

with mangoes?
(Vince raised his hand)
Yes, Vince?
Mangoes are best paired with
bagoong
That’s right!. Another?
(Feby raised her hand)
Yes, Feby?
Salt, Teacher.
That’s also right. That is the
most accessible thing that you
can pair with mangoes, right?
(Everybody answered)
Yes, Teacher.
Since Mango is at its peak
season right now, we’ll show
you some videos on how you
can preserve it.
 Let’s watch the video

(The teacher showed the video)

For our first video, what product

was made?
(Angelica raised her hand)
What product was made,
Angelica?
The product that was shown in
the video is a pickled mango
That’s right, In pickling a
mango, what are the
ingredients?
(Jay-Ann raised her hand)
What are the ingredients in
making pickled mango,
Jay-Ann?
The ingredients are mangoes,
sugar, salt and water.
Very good!. What do you think
is the type of food preservation
that was applied in the product?
The type of food preservation
that was applied in the product is
Pickling.
That’s correct!. Let’s proceed to
the next video.

(The teacher shows and

discusses the last videos).

Again, what are the 3 things that

you can do to preserve a mango?
(Sheila, raised her hand)
Yes, Sheila?
The things that we can do to
preserve mangoes are pickling,
making a jam and drying it.
Excellent, Sheila! Let’s give
sheila a Fantastic clap
(Every student did a fantastic
clap).

F. Developing Mastery (Lead Let’s see if you’ve really

to Formative Assessment 3) listened to my discussion. Let us
have a group activity called,
‘FIND MY ORDER’.
 We’ll have 2 groups. For this
activity, all you have to do is to
arrange the steps or procedures
that are presented on the board.
The first group to finish will be
the winner.

Do you understand, class?

Yes, teacher.
(The activity began)
Very good class. It looks like
you’ve already mastered the
procedures in making the food
preservation product.

G. Finding practical
application of concepts and Now, for us to know if you
skills in daily living really learned from our lesson. I
have pictures here and you will
determine what process or
method can be used.

Everybody please all read the

instructions.
(The students, started reading)

So, who wants to answer

number 1?
(Sayra raised her hand)

Yes, Sayra. How about number

2?
(Vince raised his hand)

Yes,Vince.

(the teacher continued to call

those students who raised their
hands)

Let's check if your answer is

correct.

(the teacher checked the

students' answers)

H. Making Generalizations Again let's have a short recap

and Abstractions about the about our topic today.
lesson
What is Food preservation?
(Lloyd raised his hand)

Yes, Lloyd.

Food preservation is a common

method to maintain the quality
of foods under certain
conditions.

Very good Lloyd. Let's give him

2 claps

What are the 9 food

preservation?
(Christine raised her hand)

Yes, Christine.
The 9 food preservation are
Drying,Salting,Freezing,Refrige
ration,Smoking,curing,pickling,
Canning and Sweetening/ Sugar
Preservation.

Correct! Christine. Let’s give

her 3 claps.

And for the last question.What is

the importance or purpose of
food preservation and how can
you apply it in your daily living?
(Arrah raised her hand)

Yes,Arrah!

Preservation methods help

inhibit bacterial growth and
other types of spoilage, meaning
the food is safe and satisfying to
eat in the future.

That’s great! Arrah. Let’s give

her 3 claps.

Another question.
(Jossie raised her hand)

Yes, Jossie.
 The advantage of food
preservation is to keep food
longer, reduce waste, allow for
food to be transported either
individually or by vehicle over
great distances, often without
need for refrigeration.
Preserving food allows for a
stocked pantry as well as
emergency stores of food.

Excellent,Jossie. Let’s give her 3

claps.

I. Evaluating Learning
Match the meaning in Column A with its corresponding food
preservation processes/methods in Column B.

1. It is a method in which processed food is put and closed in an

airtight can.

2. It is a method done by drenching or injecting meat with

preservatives like vinegar, sugar, salt solutions.

3. It is a method in which food items such as fish or cured meat are

exposed to smoke not only to preserve them but also to add color
and flavor.

4. This process of food preservation is done by applying salt in the

food.

5. This is a fast and easiest way to preserve food such as meat,

poultry, and fish, which are kept in the freezer until they are
consumed.

6. The food preservation method where food is stored at low

 temperature to extend their freshness.

7. This method is used by adding a solution of vinegar, salt, and

sugar to vegetables.

8. This method of food preservation is used to preserve fruits like

jelly and jam.

9.It is a process that involves using heat to kill microorganisms and

bacteria.

10. The easiest and the most common method. The moisture
content of the food is removed.

A. drying

B. canning

C. salting

D. freezing

E. Refrigeration

F Curing

G. Smoking

H. Sterilizing

I.sweetening

J. Pickling

J. Additional Activities for Study the chart below. Put a check on the column that corresponds
Application or Remediation with the given processes.
V. REMARKS

VI. REFLECTION

A. No. of learners who earned

80% in the evaluation

B. No. of learners who

required additional activities
for remediation who scored
below 80%

C. Did the 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?