School: OROQUIETA CITY CENTRAL ELEMENTARY SCHOOL Grade VI

Level:
DAILY Teacher: MARYCRIS B. OMAGBON Learning EPP/TLE
LESSON PLAN Area:
Teaching MARCH 11, 2021 Quarter: Second
Date:

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of and skills in the basics of food
preservation.
B. Performance The learner preserves food/s using appropriate tools and materials and applying the
Standards basics of food.
C. Learning Explain different ways of food preservation (drying, salting, freezing, and processing).
Competencies/Code TLE6HE0f-10
D. Objectives Cognitive: Explain different ways of food preservation .
Psychomotor:
Affective:
II. CONTENT
Learning Resources
A. References
1. Teacher’s Guide K to 12 Curriculum Guide
2 Learner’s Material
2. Additional
Reference from
Learning Resource
B. Other Learning Deped Learning Portal
Resources
III. PROCEDURES
A. Motivation 1. Set classroom rules.
2. Get a sheet of paper. List down the food that you often see at home that is being used for
so many days, or stored in a period of time. Then, answer the given form below.
Choose 1 Product:_______________________
Production Date:________________________
Expiration Date: ________________________
What do you think about the preservation of
the food? _____________________________
What process was used to preserved the food?
_____________________________________
B. Reviewing What was our lesson last meeting?
previous lesson
C. Presenting the Food begins to deteriorate from the time it is harvested or slaughtered. Each food stuff
lesson has a specific period after which it begins to spoil. Preservation is needed to slow down the
spoilage process, to extend the shelf life and ensure the safety and quality of the food.
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. Some methods will be taken up in this lesson. It includes the discussion of different
ways of preserving food such as, drying, cooling/freezing, smoking, fermentation, salting,
and canning. These methods will help us in our daily living.
D. Discussion of the
lesson Food preservation is the process of preparing food for future consumption by
preventing its spoilage. The proper storage and preparation of food for future use has been a
major concern not only of the family but also of the food industry. Food preservation is the
answer to the problem of inadequate food supply as well as the need for nutritious and
palatable meals for the family.
The goal of food preservation is the prevention of spoilage. Delay in the use of fresh
foods alters its freshness, taste, and nutritive value thus resulting to spoilage. Spoiled food
becomes unfit for use. Correct food preservation techniques can prevent spoilage and retain
the nutritive value, natural color, and texture of the food. It is also very important to
maintain the sanitation of food

Different ways or methods of Food Preservation

1. Drying.

This is the easiest and the most common method. The moisture content of
the food is removed.
Drying under the sun – food is salted and placed under the heat of the sun.
Mechanical dryer – uses artificial heated air with the use of a machine.
2. Salting

Application of salt to the food to be preserved.

Example: bagoong, burong manga, mustard, salted egg, fish sauce

3. Freezing

This is a quick and convenient way to preserve food such as meat, poultry, and fish,
which are stored in the freezer until they are to be consumed.

4. Processing
The conversion of raw materials or ingredients into consumer food product. Raw
foods typically arrive at a food processing facility in a fragile state. They must be
quickly stabilized to prevent deterioration. Most non-meat and dairy product
“respire” (breathe) meaning they use oxygen and sugar and convert it to carbon
dioxide and water.

a. Curing

This method is done by soaking or injecting meat with preservatives like sugar, salt,
and vinegar solution.
Example: longganisa, tocino
 b. Pickling

Adding pickling solution vinegar, salt, and sugar to vegetables like grated green
papaya, ginger, carrots, onion, and bell pepper.
c. Canning

This is a method in which processed food is placed and sealed in airtight cans.
Example: sardines, tomato sauce,
pineapple sauce.
E. Developing A. Directions: Based on the given picture, answer the following questions.
mastery ( Leads to
Formative
Assessment)

1. What does the picture show?

___________________________________________________________________
___________________________________________________________________
2. What method of food preservation did the picture show?
____________________________________________________________________________
____________________________________________________________________________
___________________________________________________________________

B. Directions: Fill in the blanks with the correct answer. Choose the correct answer
inside the star.
Food preservation
vinegar
canning
Curing
____1. It is the easiest and most common method drying
of food preservation because of the
wide availability of salt
____2. A method in which processed food is placed
and sealed in airtight cans.
____3. It is the main ingredient for pickling.
____4. It is the process of keeping food for future
consumption by preventing its spoilage.
____5. This method is done by soaking or injecting
preservatives to the meat.
F. Finding practical Why is it important for children like you should learn about food preservation?
applications of What benefit you could get in studying or knowing how to prepare food?
concepts and skills in
daily living
G. Making What have you learned in our lesson?
generalizations and
abstraction about
the lesson
IV. EVALUATION Directions: Complete the idea of food preservation by supplying the
correct word/s. Choose your answer from the box.
easiest common Salt soaking

injecting raw materials sugar

ingredients vinegar salt

A. Salting:
Application of 1_______ to the food to be preserved.

B. Curing:
This method is done by 2) ______ or 3)________ meat.

C. Processing:
The conversion of 4)________ or 5)_______ into consumer food product.

D. Pickling:
Adding pickling solution 6)_______ 7)_________ 8) _______ to vegetables like
grated green papaya, ginger, carrots, onion and bell pepper.

E. Drying:
This is the 9) ________ and the most 10)________ method.

V. ADDITIONAL Directions: Complete the cross word puzzle below.

ACTIVITIES FOR
APPLICATION OR
REMEDIATION

VI. REMARKS
 VII. REFLECTION
A. No. of learners who
earned 80% on the
formative assessment
B. No. of learners who
require additional
activities for remediation
C. Did the remedial
lessons 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?
F. What difficulties did I
encounter which my
principal and master
teachers can help me
solve?
G. What innovation or
localized materials did I
use /discover which I wish
to share with other
teachers?

Prepared by:

MARYCRIS B. OMAGBON, T-III

Noted by:

NIMFA E. MAGSAYO, P-I