School: Grade Level: VI

GRADES 1 to 12 Teacher: Learning Area: TLE-HE

DAILY LESSON LOG Teaching Dates and
Time: JULY 8 – 12, 2019 (WEEK 6) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if
needed, additional lessons,exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using
I. OBJECTIVES
Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance an d joy in
learning the lessons.Weekly objectives shall be derived from the curriculum guides.
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 3.1.3 explains the benefits derived from food
3.1 Explains different ways of preserved/processed using any of the processes on preservation/processing
C. Learning Competencies / Objectives
food preservation (drying, food preservation
Write the LC code for each
salting, freezing and 3.1.2 discusses the processes in each of the food
processing) preservation /processing methods
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT
Food Preservation
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.Ensure that there is a mix of
III. LEARNING RESOURCES
concrete and manipulative materials as well as paper-based materials. Hands-onl earning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
Makabuluhang Gawaing
3. Textbook pages Pantahanan at Pangkabuhayan
(pages not available)
MISOSA-V Iba’t-ibang
Pamamaraan ng Pagiimbak (not
4. Additional Materials from Learning accessible)
Resource (LR)portal

Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Bantigue, R.M. and Bantigue, R.M. and Bantigue, R.M. and
J.P. (2014) Growing up with Pangilinan, J.P. (2014) Pangilinan, J.P. (2014) Pangilinan, J.P. (2014) Pangilinan, J.P. (2014)
Home Economics and Livelihood Growing up with Home Growing up with Home Growing up with Home Growing up with
Education. FNB Educational, Inc. Economics and Livelihood Economics and Livelihood Economics and Livelihood Home Economics and
B. Other Learning Resources QC. Education. FNB Education. FNB Education. FNB Livelihood Education.
Educational, Inc. QC. Educational, Inc. QC. Educational, Inc. QC. FNB Educational, Inc.
QC.
Preservation of Fruits and Preservation of Fruits and Preservation of Fruits and
 Vegetables (1977). Bureau of Vegetables (1977). Bureau Vegetables (1977). Bureau
Plant Industry of Plant Industry of Plant Industry

https://en.m.wikipedia.org https://en.m.wikipedia.org
/wiki/ salting /wiki/ food processing

IV. PROCEDURES
If there is abundance for a certain Recap of the previous lesson. Recap of the previous Recap of the previous lesson. Recap of the lesson of the
period or even the whole year Yesterday, food preservation lesson. Food preservation was previous day.
round what needs to be done in was defined and we learned Yesterday, the discussion discussed and we learned
order to ensure that there is no its importance. was on drying and salting as about the definition of Yesterday, we discussed
A. Reviewing previous lesson or wastage ?  Drying
a means of preserving food. the processes in food
presenting the new lesson For today’s lesson, we will be Today we will learn about  Salting preservation. We also
One of the answers may be food identifying the four (4) ways freezing and processing.  Freezing conducted an inventory
preservation of preserving food:  Processing of food that can be
preserved/processed .

Ask the learners why food Ask the learner to bring out Ask the class if there are Today, we will learn the Ask the learners to bring
preservation is important – the the photos or drawings of cases when their mother, process for each type. out samples of preserved
benefits derived from food preserved food. aunt or grandmother comes The teacher will play a food.
preservation/processing from the market , “What is video clip of the four types
So we learned that food Group the class by row. The the usual scenario?” of food preservation. Prepare to share to the
preservation is important as one class will share how the food class how it was
of the ways to ensure that there is they brought was preserved. Ask the learners to identify preserved; and why that
no food wastage. We increase the There will be reporting of the the steps or the process method was used.
life of certain food items because group discussion . followed for each way of
of preservation. food preservation, based on
B. Establishing a purpose for the lesson the video.

Process the results of the

discussion by going through
the process for each type of
food preservation.
Original File Submitted and
Formatted by DepEd Club
Member - visit
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C. Presenting examples/ instances of the Define food preservation. Ask the learners of what they The purpose of freezing Bring out the photos of food Each learner will present
 new lesson Food preservation is the process think are the different types storage is to retain to as items which you were asked to the class the preserved
of preparing food for future of food preservation based great as degree as possible to bring. foods they brought in
consumption by preventing its on what was discussed the properties of the fresh class.
spoilage. fruit, vegetable or other food Group the class per row.
There are other types of products. Each row will form a The learner will identify
food preservation but for collage of the photos the method of food
this lesson, the focus is on However, during freezing based on the type of food preservation, as well as
the following: and thawing certain preservation. There will the process
 Drying irreversible changes occur be a reporter for each row.
 Salting, that render the frozen and
 Freezing thawed product quite
 Processing different from the freshness
in texture and general
appearance.
.
.

Tips for freezing:

Ask the learners further why we Discuss Drying. Provide From the presentation, the
preserve food: examples. Meat, poultry and fish should teacher will ask the learners
 To prevent spoilage be placed in moisture-vapor if they agree or if they want
 To prevent wastage Drying – is one of the man’s proof packages so that to remove or add a food
 To retain the nutritive value, oldest methods of moisture is maintained and item to the presentation of
natural color and texture of the preserviing food. Drying discoloration is prevented their group members.
food preserves food by lowering because of oxygen in the air.
 To maintain the sanitary quality the moisture content below
of food at which microorganisms Most fruits have to be
 To contribute to better can grow and reproduce. packed with syrup or sugar.
D. Discussing new concepts and practicing nutrition for the family
new skills #1  To help increase family income Drying can be accomplished Vegetables need blanching
with the excess products that through: (brief heating in boiling
can be preserved and sold Sun - drying – utilizes the water or in a steam) to kill
 To help in the economic solar energy that circulates the bacteria and stop
development of the country around food materials laid enzyme action which can
because the farmers are out on trays and racks. cause spoilage.
encouraged to produce more There is also drying during
for others smoking. Smoking with
 To make food available warm fumes at 69 °C from
throughout the year which may burning wood results in
be used for events, like town drying besides imparting the
fiestas and other occasions. desired color and flavor
effect on cured meat and
fish.
 Discuss Salting. Provide Discuss processing. Provide Ask them to comment on the The other members of
Provide example for each of the examples. examples. appropriateness of the the class will comment
above items. method to the food. on the presentation.
Salting is the preservation of Processing – transformation
food with dry edible salt. It of raw ingredients, by
is related to pickliing in physical or chemical means
general and more specifically into food, or of food into
in brining (preparing food other forms.
with brine, that is salty
water) and is one form of Food processing combines
curing. raw food ingredients to
E. Discussing new concepts and practicing new produce marketable food
skills#2 Pickling is the preservation of products that can be easily
food in brine or vinegar with prepared and served by the
or without bacterial consumer.
fermentation.
Food processing is any
The three important method used to turn fresh
constituents are: salt, foods into food producs.
vinegar and lactic acid. 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 Give examples of processed
(Leads to Formative Assessment 3) ways of preservation in foods.
certain food items?
Provide examples.
G. Finding practical applications of concepts
and skills in daily living
H.Making generalizations and abstractions Mention the concept of food Mention that what they have Mention that what was
about the lesson preservation and its benefits. discussed are the four ways discussed this week was
of food preservation. food preservation, its
importance, the ways of
preserving food and
inventory of foods that
can be preserved.
I. Evaluating learning .

J. Additional activities for application or Bring at least ten (10) Bring actual samples of
remediation Bring photos of the preserved Read on the process of photos of foods which can preserved food. Prepare to
foods. Provide a caption for each Drying and Salting. be preserved. Also, bring share to the class how it
of the photo. cartolina, scissors and paste. was preserved, and why
that method was used.
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
VI. REFLECTION
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No.oflearnerswho earned80%onthe formative
assessment
B. No.oflearnerswho requireadditionalactivities
forremediation.
C. Didtheremediallessons work?
No.oflearnerswho havecaughtupwiththe
lesson.
D. No.oflearnerswho continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?Why didthesework?
F. WhatdifficultiesdidI encounterwhichmy
principalorsupervisorcan helpmesolve?
G.What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Credit to the author of this file