Scribd Logo
Upload

Welcome to Scribd!

  • 122 views

    Lesson Plan

    Uploaded by

    arvin fernando paulin
    This lesson plan outlines how to teach students about different food preservation methods. It will define food preservation, identify various preservation processes like drying, salting, freezing, and canning. Students will conduct an inventory of local foods preserved using these methods. They will learn the benefits of preservation for preventing spoilage and retaining nutrients. Activities include matching preservation terms, identifying samples, and listing local preserved foods. The goal is for students to understand the importance and techniques of food preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lesson Plan

    Uploaded by

    arvin fernando paulin
    122 views6 pages
    This lesson plan outlines how to teach students about different food preservation methods. It will define food preservation, identify various preservation processes like drying, salting, freezing, and canning. Students will conduct an inventory of local foods preserved using these methods. They will learn the benefits of preservation for preventing spoilage and retaining nutrients. Activities include matching preservation terms, identifying samples, and listing local preserved foods. The goal is for students to understand the importance and techniques of food preservation.

    Original Title

    LESSON PLAN

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This lesson plan outlines how to teach students about different food preservation methods. It will define food preservation, identify various preservation processes like drying, salting, freezing, and canning. Students will conduct an inventory of local foods preserved using these methods. They will learn the benefits of preservation for preventing spoilage and retaining nutrients. Activities include matching preservation terms, identifying samples, and listing local preserved foods. The goal is for students to understand the importance and techniques of food preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    122 views6 pages

    Lesson Plan

    Uploaded by

    arvin fernando paulin
    This lesson plan outlines how to teach students about different food preservation methods. It will define food preservation, identify various preservation processes like drying, salting, freezing, and canning. Students will conduct an inventory of local foods preserved using these methods. They will learn the benefits of preservation for preventing spoilage and retaining nutrients. Activities include matching preservation terms, identifying samples, and listing local preserved foods. The goal is for students to understand the importance and techniques of food preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    LESSON PLAN IN T.L.E.

    VI

    I. OBJECTIVES:

    A. Learning competencies: CODE: TLE6HE-0f-1

    1. Identify and explain the different ways of food preservation (drying,


    salting, freezing, refrigeration, smoking, curing, pickling, canning, sugar
    preservation sterilization)

    2. Conducts an inventory of foods that can be preserved/ processed


    using any of the processes on food preservation.

    3. Discusses the processes in each of the food preservation method.

    4. Explains the benefits derived from food preservation processes.

    B. Lesson Objectives:

    1. Define food preservation

    2. Identify the different ways of food preservation

    3. Give examples of food preserved in different ways

    4. Explain the benefits derived from food preservation

    5. Conduct an inventory of foods that can be preserved using the


    processes on food preservation

    II. SUBJECT MATTER

    A. TOPIC:

    Different ways of food preservation (drying, salting, freezing,


    refrigeration,

    smoking, curing, pickling, canning, sugar preservation, sterilization)

    B. MATERIALS:

    PPT presentation, visual aids, worksheet, dried fish, bagoong,


    pickled

    papaya, tuyo, tocino, sardines

    C. REFENCES:

    KTO 12 TLE 6 Curriculum guide; p. 37 (TLE6HE-0f-10)

    https://www.youtube.com/watch?v=MJ0GQbxRfLE

    https://www.google.com/images
    III. LEARNING PROCEDURE:

    A. Preparatory activities:

    1. Review: Classify the materials in sewing.

    2. Motivation:

    Watch a video clip about food preservation.

    3. Drill:

    1. What do you mean by food preservation?

    2. How does food preservation helps us?

    3. Give some of the food preservation process that was shown


    in the video clip.

    4. Name some foods in our locality that can be preserved using


    the processes on food preservation.

    B. Lesson Proper/ Discussion:

    a. Discuss the different ways of food preservation and its examples.

    DIFFERENT WAYS OF FOOD PRESERVATION

    1. DRYING

    2. SALTING

    3. FREEZING 4. REFRIGERATION
    5. SMOKING 6. CURING

    7. PICKLING 8. CANNING

    Discuss the different ways of preserving fruits:

    1. Sugar Preservation

    2. Sterilization

    b. Discuss the benefits of food preservation.


    C. Abstraction/ Generalization:

    Let’s Remember:

    Correct food preservation techniques can prevent spoilage and


    retain the nutritive value, natural color and texture of the food.

    D. Activities:

    a. The pupils will arrange the jumbled letters to form the different
    ways of

    food preservation.

    1. YINGRD (DRYING)

    2. GNFREZEI (FREEZING)

    3. NITLASG (SALTING)

    4. NGACNIN (CANNING)

    5. KLGNICIP (PICKLING)

    6. GNURCI (CURING)

    7. KIGNOMS (SMOKING)

    8. ONITAREGRIFER (REFRIGERATION)

    9. ARGUS SERERPNOITAV (SUGAR PRESERVATION)


    10. TINOAZILRIETS (STERILIZATION)

    b. GROUP ACTIVITY:

    The class will be divided into five groups. Each group will be
    given a

    sample of food preserved. They will identify the food item, the
    kind of

    food preservation. After, the group will present their output in


    front of

    the class.

    Group I: Dried fish

    Group 2: Pickled papaya

    Group 3: Bagoong/ Ginamos

    Group 4: Chorizo

    Group 5: Sardines

    GROUP NUMBER: _______________

    NAME OF FOOD PRESERVE: ___________________________

    FOOD PRESERVATION PROCESS: ______________________

    DESCRIBE THE FOOD PRESERVATION PROCESS:

    ___________________________________________________

    IV. EVALUATION

    Direction: Write the method used in preserving the following.

    1. bagoong _______________

    2. tuyo _______________

    3. pickled papaya _______________

    4. tocino _______________

    5. ligo sardines _______________

    V. ASSIGNMENT

    Write down two preserved foods displayed and sold in our locality.

    You might also like