D School RIZAL ELEMENTARY SCHOOL Grade Level GRADE 6

AILY Teacher CHELBY M. PUMAR Learning Area HOME ECONOMICS

LESSON Teaching Date OCTOBER 10-14, 2022 Quarter FIRST
LOG Teaching Time No. of Days 5

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards Demonstrates an understanding of and skills in the basics of food preservation
B. Performance Standards Preserve food/s using appropriate tools and materials and applying the basics of food
C. Learning Competencies or
Objectives
D. Most Essential Learning Explains different ways of food preservation (drying, salting, freezing, and processing)
Competencies (MELC) Uses the tools/utensils and equipment and their substitutes in food preservation/ processing
(If available, write the Preserves food by applying principles and skills in food preservation processing
indicated MELC)
E. Enabling Competencies
(If available write the
attached enabling
competencies)
II. CONTENT Principles and Skills in Food Preservation
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Materials PIVOT 4A Module in Home Economics Q1
Pages pp. 29-32

c. Textbook Pages Life Skills Through TLE Textbook

pp.127-129
d. Additional materials Learning Resources Portal
from Learning http://lrmds.deped.gov.ph/k_to_12
Resources HE Module 6
Region 6
B. List of Learning Resources Pictures from google, MS PowerPoint
for Development and Answer Sheets
Engagement Activities
IV. PROCEDURES
FACTORS IN SELECTING ENGAGEMENT: OBSERVING SAFETY RULES ENGAGEMENT: ADDITIONAL ACTIVITY:
FOOD FOR PRESERVATION Group Activity: IN FOOD PRESERVATION Answer Learning Task No. 3 in On a sheet of bond paper,
Food preservation is a method of Read the situation below. Observing safety rules is your Module on page 32. Write make a poster that shows ways
ensuring healthy food and saving important during food preparation your answer in a one whole sheet of of selecting food to be
money for a family. It also Situation: and cooking. Understanding the paper. preserved. Use the rubric
provides practices for preserving One Saturday morning, Jenlyn’s hazards in the kitchen can help below to assess.
fruits and vegetables in season. mother is not feeling well. So, she you avoid accident such as burns ASSIMILATION
Selecting available food such as told Jenlyn to do the marketing. and even food poisoning. Answer Learning Task No. 4 in
fish, meat, poultry products, fruits, She handed her daughter a list of In order to stay safe in the your Module on page 32. Write
and vegetables in your locality is the food she needs to buy in the kitchen, it is important to your answer in a one whole sheet of
essential. It is important to have a market. Jenlyn refuses because understand the dangers present in paper.
basic knowledge of the raw she didn’t know how to choose the cooking area, from sharp
materials, their characteristics, and quality, fresh and inexpensive knives to hot stoves.
their availability. It also helps foods. But mother insisted and Understanding the safety rules
improve the quality and standard give her instructions of what to can help you protect yourself
of the product that can meet the look for. What do you think from danger.
demands and needs of the mother wrote in the instructions? The kitchen is the heart of your
community. home but can also be dangerous.
Mother’s Instructions It is equipped with sharp knives,
Selecting Food to be Preserved Meat should be pots of boiling water, pans of
____________________ sizzling grease and other tools
1. Meat Products ____________________. and equipment.
Meat quality is defined by the Fish should have a ________ Here are some safety tips that
quality of lean, fat, and palatability ___________________________. could help you avoid kitchen
factors. The visual identification of Fruits and vegetables need to be injury /accident.
quality meat is based on color, _____________________.
marbling, and water-holding Egg must be _____________. Safety Rules and Health in the
capacity. Marbling is small streaks Kitchen
of fat that are found within the 1. Wash your hands before and
muscle and can be seen in the meat ASSIMILATION: after the preparation of food.
cut. Marbling has a beneficial Complete the thought of the 2. Rinse all fresh fruits and
effect on the juiciness and flavor sentence. vegetables with clean and clear
of the meat. The product should In selecting a food to be water before cooking.
have a normal smell. Any rancid or preserved/processed you should 3. Do not put cooked food on
strange-smelling meat should be consider its __________ and same plate, tray or cutting board
avoided. Meat should appear firm __________. as raw or ready to eat food to
rather than soft. prevent cross contamination and
2. Fishes the spread of bacteria.
A fresh fish should have no smell. ADDITIONAL ACTIVITY: 4. When you finish measuring
The scales of a fresh fish are tight Select some foods available in the perishable foods, place the
on the skin, not loose or falling off locality that can be used in remaining food in the refrigerator
or dried out. They are also bright, preservation. Tell what to avoid spoilage.
reflect light easily, and have a characteristics each food should 5. If you spill something, take the
metallic look. The eyes of a fresh have to consider it as quality, time to clean it up properly.
fish should be bulging, clear, and inexpensive and fresh. 6. Keep paper towels, dish towels
shiny, not cloudy or sunken into Name of Characteristics and pot holders away from
the head. If the eyes are cloudy, Food stovetops and oven doors so they
faded, milky or dull, the fish has will not catch fire.
aged a few days and is 7. Turn pot handles toward back
approaching a non-usable where no one will knock them off
condition. The gills must be red to the heating element or table.
pink, not gray or brown. There 8. Never add water to a pan that
contains hot oil or fat that could
should be no slime covering them. cause a burn.
The fins should be intact, moist 9. Never put water on a cooking
and resistant to being pulled. fire. Quickly ask an adult to put
out the fire. Do not try to move a
3. Fruits and Vegetables burning object to another place.
The choice to buy fresh fruits and 10. Use knives safely. Cut/chop
vegetables is easy and affordable. your food using sharp knife and
If you are unable to get to a chopping board.
farmer’s market or there is not one 11. Wear protective clothes and
close by, you can go to your local shoes. It should cover your body
supermarket. One tip to make and feet (no sandals). Avoid
better fresh fruits and vegetable loose-fitting clothing. Take off
choices is to look for what is in jewelry including earrings,
season. In selecting good, quality, necklaces, bracelets, and rings (it
inexpensive and fresh fruits, and or pieces of it could fall into the
vegetables in the market they food).
should be mature, firm, uniform in 12. Wear a hairnet. Wear some
size and shape, absence of defects, kind of clean head covering such
and skin and flesh color. as a ball cap, and bandana to
avoid falling hair into the food.
13. Be careful not to get burned.
4. Eggs Turn off burners, ovens, and other
There are a few things to check to hot equipment as soon as you
ensure that you have bought finish cooking.
quality fresh eggs. The eggshell 14. Keep electric appliances and
should be clean, and rough and cords away from water. Use dry
should not have any cracks. The hands to plug and unplug the
yolk should be round and centered electric appliances.
in the whites and the egg white
should be firm. There is also a DEVELOPMENT
quick test for freshness, if you put The following sentences are the
an egg in a basin, fresh eggs will dos and don’ts in food
stay at the bottom while stale eggs preservation. Classify each
float. sentence in the proper column
using the table below. Use a
DEVELOPMENT: separate sheet of paper to answer.
Study each picture carefully. What • Prevent burns.
do you think is the characteristic • Wear safety shoes.
that each food should possess? • Wear protective clothing.
• Learn how to use knives.
• Learn how to extinguish a fire
properly.
• Use metal utensils on nonstick
pans.
 • Set a hot glass dish on a wet or
cold surface.
• Always stir and lift heated food
cover near to you.
• Always wash your hands before
and after handling food
• Use the same cutting board for
raw meat, fruits and vegetables.
Complete the semantic web below
with the foods that can be Dos Don’ts
preserved. Write your answer in
your notebook.

Complete the Semantic Web of

the things you should NOT do
when preserving/processing food.
Use a separate sheet of paper to
answer.

V. REFLECTION

RUBRICS IN POSTER MAKING IN SELECTING FOOD PRESERVATION