Grade

Division Leyte Grade 6

Level
Learning
Teacher Rowena C. Villas TLE 6
Area
Time, Date & Week Quarter 3rd Quarter

I. OBJECTIVES
Demonstrates an understanding of and skills in the basics of food
A. Content Standards
preservation.
B. Performance Preserve food/s using appropriate tools and materials and applying the
Standards basics of food.
C. Learning Explains different ways of food preservation. (drying, salting, freezing, and
Competencies processing)
/Objectives
(Write the code for TLE6HE0f-11
each LC)

Contextualized Explains different ways of food preservation especially those that are
Competency commonly practiced in the locality.
II. CONTENT
A. Subject Matter Different Ways of Food Preservation
/DLHTM

B. Subject Integration Science, Health

III. LEARNING
RESOURCES
A. References
1. Additional MELC
Materials from
LR Portal
Websites:
B. Other Learning 1. https://www.youtube.com/watch?v=gwvvuED5cd0
Resources
Multi-Media Devices (laptop, smart tv, android phone, video, picture)
Learner’s Expected
IV. PROCEDURES Teacher’s Activity/ies
Response/s
1. There is extra supply
of food.
A. Reviewing previous What are the benefits of food preservation? 2. It increases family
lesson or income.
presenting the new 3. It helps the
lesson economic
development of the
country.
Motivation: There are plenty but
B. Establishing a
sometimes it depends
purpose for the
What foods are abundant in our local market on which foods are in
lesson
today? season.
C. Presenting
examples/instances Food preservation is the process of preparing
of the new lesson food for future consumption by preventing its
spoilage.

The following pictures are examples of food

preserves:
 1. Boneless danggit

2. Smoked Fish

3. Frozen Meat

4. Pickled Vegetables

5. Canned foods

D. Discussing new
concepts and
practicing new skills
#1

Here are the different ways of preserving food.

Drying
This is the easiest and the most common
method. This is done by exposing the food under
the heat of the sun to eliminate its water
content.

Salting
Application of salt to the food to be preserved.

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.
Refrigeration
Food is kept in a low temperature to prolong its
freshness.

Smoking
This is a method of in which food items such as
cured meat or fish is exposed to smoke not only
to preserve them but also to add flavor and
color.

Pickling
Adding pickling solution vinegar, salt and sugar to
vegetables like grated green papaya, ginger,
carrots, onion and bell pepper.
Curing
This method is done by soaking or injecting meat
with preservatives like sugar, salt, and vinegar
solution.

Canning
This is a method in which processed food is
placed and sealed in airtight cans.

Fermentation
This is achieved by soaking or saturating the food
in adequate amount of salt to prevent it from
spoiling and would even have a better taste.
Fermented food can be used as sauce seasoning,
or viand.
 Sugar Preservation
Jam - the fruit is mashed and added with sugar.
Jelly - clear fruit juice cooked with sugar,
which gelatinizes in cooking.

Sterilization
This process involves using heat to kill
microorganisms and bacteria. After sterilization,
the food item must be stored properly to have
shelf life of up to several years.

1. boneless danggit
Can you name at least 3 locally-made products - sun drying
that were applied with some of these methods of
food preservation? 2. salted fermented
fish/Danggit eggs or
intestines
- fermentation

3. dried sea cucumber

- sun drying

E. Discussing new Choose Me

concepts and
practicing new skills Directions:
#2 Choose the best answer to each question.

1. Sardines, Tuna and Corned Beef are

examples of what type of food preservation?
a. Canning
b. Drying
c. Curing
 d. Smoking

2. It is a type of food preservation technique

where meat, fish, eggs and vegetables are
kept in a cooler or refrigerator where the
low temperature can maintain their
freshness for days.
a. Canning
b. Drying
c. Freezing
d. Smoking

3. _______ is a process where food is exposed

near the fire or smoke until it is cooked.
a. Canning
b. Drying
c. Freezing
d. Smoking

4. Preserving food is usually boiled or sterilized

in the bottle to kill off micro-organism.
a. Drying
b. Smoking
c. Fermentation
d. Sterilization

5. Is achieved by soaking or saturating the food

in adequate amount of salt to prevent it
from spoiling and would even have a better
taste.
a. Drying
b. Freezing
c. Smoking
d. Fermentation

F. Developing Mastery Directions:

(Leads to With the following pictures of food preserves,
formative name each type of food preservation used.
assessment)

____drying_______
1.

__fermentation___
2.

3. __smoking_______
 4.

___canning______

5.

_sugar preservation__

drying smoking
curing salting
G. Making
canning freezing
generalizations and What are the different ways of food
pickling
abstraction about preservation?
refrigeration
the lesson
fermenting
sugar preservation

Covid Integration

With the global health crisis, we are facing today

due to Covid-19, it is of utmost importance to
take extra precautionary measures in handling
foods to ensure food safety and longevity of food
products.

Directions: Answer Correct if the following

practice is in accordance with healthy
H. Finding practical
measures and Wrong if it is not.
Application of
concepts and skills
1. Wash hands with soap and water for at Least
in daily living
20 seconds before preparing food.
2. Use soap or detergent on foods.
3. Wash utensils that have touched uncooked
meat, poultry, seafood, eggs, or flour before
using them with any food that will be eaten
raw.
4. Clean cooking surfaces and utensils with hot,
soapy water after every use.
5. Allow food to cool before refrigerating

Give at least 5 types of food preservation and

I. Evaluating Learning
briefly explain about the way each is done.

J. Additional activities Try to preserve food at home.

for application or
remediation
VI. REMARKS
VII. REFLECTIONS
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
or supervisor can
help me solve?
g. What innovation or
localized
materials did I
use/discover
which I
wish to share with
other teachers?

Prepared by:
Checked and observed by:

ROWENA C. VILLAS
SST Teacher DIONISIA U. BARRO
Head Teacher-III