6

TLE Home Economics

Quarter 1 - Module 8:
Food Preservation
Technology and Livelihood Education - Grade 6
Alternative Delivery Mode
Home Economics – Module 8: Food Preservation
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Cynthia G. Sinchongco

Editor: Marites E. Gallezo
Reviewer: Raquel S. Calma
Illustrator: Jay Pee M. Gollayan
Layout Artist: Cynthia G. Sinchongco
Cover Design: Marlon Q. Diego

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: Francisco B. Bautista
: Robert S. Rana
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E-mail Address: bataan@deped.gov.ph
 6
TLE Home Economics
Quarter 1 - Module 8:
Food Preservation
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education – Grade 6 Alternative

Delivery Mode (ADM) Module on Food Preservation !
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education – Grade 6 Alternative

Delivery Mode (ADM) Module on Food Preservation!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do
help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.

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 In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module is written and made for you to have a deeper understanding on what
food preservation is. It will also equip you on the different methods of preserving food,
inform you on the list or inventory of food to be preserved as well as the benefits that
you can get from doing such process.

At the end of this module, you should be able to:

1. Explain the different ways of food preservation (Drying, salting, freezing, and
processing) (TLE6HE-0f-10)
a. discuss the processes in each of the food preservations/ processing
method;
b. explains the benefits derived from food preservation/processing;
2. Use the tools/utensils and equipment (TLE6HE-0g-11)
a. identify the tools/utensils and equipment;
3. Preserve food applying principles and skills in food preservation processing
(TLE6HE-0h-12)
a. observe safety rules in food preservation/processing
b. assess preserved /processed food as to the quality using the rubrics

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 What I Know

Let us check the learnings you gained from previous lesson.

Identify the words described by the clues provided below. Your answer must fit the
boxes in the grid.

Across

1. comes from chicken

3. sardines, meat loaf
5. banana and mango
6. through the process
called osmosis
7. vinegar, sugar and
spices
8. pork and chicken
9. exposing under the
sun

Down

2. cooling
4. heating jars and cans
to kill bacteria
10. cabbage and mustard

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 Lesson
Different Ways of Food
1 Preservation
Philippines is one of the agricultural countries in Asia, where you can find abundant
fruits, vegetables, fishes and other different kinds of foods. Most of the times, during
the harvest season there are more supplies over demands that lead to food spoilage.
To avoid spoilage, you should know how to preserve food properly.

What’s In

Have you experienced preserving food?

If yes, encircle the image of preserved

foods.

If not, cross it out.

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 Notes to the Teacher
This module prepares learners to preserve foods for future
consumption by preventing its spoilage and maintaining the
nutritive value, natural colors, and texture of foods with quality.

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 What’s New

Let’s read together.

When people experience scarcity and over supply of food, they come up with the
idea of storing foods which is called food reservation. Food preservation is a
method of keeping the quality of food at its best for a long period of time. There
are different ways on how to keep the food from spoiling such as drying,
cooling/freezing, fermentation, smoking, canning, and bottling. Fish,
vegetables, fruits, and meat are few of the food that can be preserved. Through
preservation one can enjoy seasonal food, avoid wastage and at the same time
can also be a source of additional income for the family by selling the processed
food. Moreover, it is very important to know the correct usage of tools and
equipment in food processing. These tools help in the preparation of food to be
preserved like cutting, slicing, pairing, grating, draining, measuring etc.
Furthermore, selecting the food to be preserved must be based on its quality,
the availability of its ingredients, and community demands and trends.

Try to answer these questions on a separate sheet of paper:

1. What is food preservation? ___________________________________________

2. How is food preserved? _______________________________________________

3. Why is food preservation nowadays significant? _______________________

4. What values can you get in doing food preservation? ____________

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 What is It

There are different processes of preserving food to prolong its life or prevent its
spoilage. Below are the following methods of food preservation, their descriptions
and examples. Understand them very carefully.

Methods Examples

Drying - oldest method of food

preservation done by exposing the
food under the sun

Examples:
fish, beef, rice, banana, and mango

Cooling/Freezing - food in a
container placed in a very cold
temperature to be frozen and kept to
maintain its newness/freshness

Examples:
frozen meat, fish, fruits and
vegetables

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Adding Preservatives- a method
using chemical preservatives like:

a. sugar – used in making jelly,

jam or marmalade.
Examples:
guava jelly
ube jam

b. salt – used for preserving fish,

meat and making aster
Example:
salted duck eggs

c. vinegar – used for pickling

vegetable fruits like atsara
Example:
atsarang papaya
(pickled papaya)

d. salitre- also called saltpeter

which may be either
potassium or sodium nitrate.
Examples:
tocino
longganisa

(Be cautious in preserving food with

salitre for it is not recommended to
consume so much food with
preservatives because of negative
effect to one’s health)

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Fermentation - soaking or
saturating the food in adequate
amount of salt to avoid spoilage

Examples:
bagoong (fermented tiny shrimps and
fish), fish sauce (patis), Soy Sauce
(toyo), vinegar, and cheese or yogurt

Smoking -one way of preserving

wherein food is to be smoked until
cooked

Examples:
tinapa (fish), Ham and tapa (beef)

Canning- preserving food in cans

through the process of sterilization

Examples:
milk, sardines, meat (vienna sausage,
liver spread), and fruits such as
mango, pineapple, and fruit juices

Bottling -a method of preserving food

in a bottle by means of boiling at a
temperature of 50-60degree Celsius,
boiling kills off micro-organism that
destroys bacteria present in food

Examples:
vinegar, pickled fruit or vegetable

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 What’s More

Encircle the hidden words that are related to food preservation. You can find them
in different directions.

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 What I Have Learned

Are you familiar with the song “Baby Shark”? Fill the blank with the appropriate
word in the box to complete the song.

LET’S PRESERVE

Boiling, Bottling doo doo doo doo (3x) Let’s preserve the food we eat (3x)
Bottling doo! For _______ use!

Sterile, ________ doo doo doo doo (3x) Clean, ______ food doo doo doo doo (3x)
Canning doo! We should ________!

Drying, exposing doo doo doo (3x) Safe at last, doo doo doo doo (3x)
under the ______! ______Life!

Cooling, freezing doo doo doo (3x) Profits earned doo doo doo doo (3x)
very _____! Add ______!

Sugar, __________ and vinegar (3x)

are ____________!

cold future income

prepare preservatives sun

fresh better canning

salt

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 What I Can Do

Study each of the following statements carefully. Tell whether the statement is True
or False.

________ 1. You can make vinegar using sweet fruits.

________ 2. Wash the container to be used in food preservation.

________ 3. Keep the preserved food in the refrigerator while it is hot.

________ 4. Vinegar is used in pickling fruits and vegetables.

________ 5. Hands, tools and equipment and working area must be clean.
________ 6. In food preservation, be sure to choose fruits that are fresh and have

good quality.

________ 7. Sanitize everything you will need in food preservation.

_________8. Sugar and salt can be added to the food as preservatives.

________ 9. The most common method in food preservation is drying. It’s eliminates

dangerous organisms present in the food.

________ 10. There are different ways on how to keep the food from spoiling.

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 Assessment

To test your intelligence, be ready to do this activity,

Match the preserved food in column A with the method/way of preserving food in
column B. Write only the letter of the correct on your paper.

Column A Column B
Method/Ways of Food Preservation

_______ 1. Sardines A. Drying

_______ 2. Tocino B. Cooling/freezing

_______ 3. Bagoong Isda C. Adding preservatives

_______ 4. Ice cream D. Smoking

________ 5. Tinapa E. Fermentation

________ 6. Coco jam F. Canning

________ 7. Daing na bangus G. Bottling

________ 8. Catsup in a bottlle

________ 9. Banana chips

________ 10. Vinegar

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 What I Know

You will learn another lesson for today, but before you proceed to that, let see how
well you understood our lesson last time. Identify the tools being described by the
clues provided below.

Across Down

1. for packaging or holding products 2. used to split liquid to solid

3. used for grating cheese 4. a tool/utensil where we chop meat,

fish, fruits and vegetables

6. used to quantify volume of liquid and
dry ingredients
7. a bowl with a hole in a base
5. a shallow small bowl with handle
used for measuring small amount of
ingredients
8. used for cutting

9. used for pouring liquid freely in

another container

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 Using Tools or Utensils and
Lesson
Equipment and Applying
2 Principles and Skills in Food
Preservation
Preservation of food will not be possible without the aid of tools, utensils, and
equipment. Each of the said devices serves its own purpose so it is very important to
be equipped with how it should be used.

What’s In

What are the materials or tools that can be used to preserve pork? Use lines to
connect them.

knife whisk measuring cups

colander mortar and pestle

Preserved Pork

TOCINO

funnel chopping board

hand towel weighting scale

tongs

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 What’s New

Match column A with column B to complete the names of tools used in food
preservation. Write your answer in your writing pad.

A B
1. Kitchen _ _ _ _ _ board
2. Hand _ _ _ _ _ baller
3. Chopping _ _ _ _ _ knife
4. Mixing _ _ _ _
grinder
5. Meat _ _ _ _ _ _ _
bowl

Let see if you can answer this guessing game. Read the following riddles then identify
the food referred to in each of the following. Do write your answer on your paper.

You can eat me as I do not have foul smell,

your fundamental neither mark nor stain, I am hard but not a
dish, however I am I have soft red flesh gemstone.
not a chicken, beef, I am firm and fresh I do not float in water.
nor pork. I can be processed, I have a rough shell
My eyes are clear, canned, and frozen. in front of light,
My flesh is firm, What am I? I am clear inside.
My scales are shiny. What am I?
What am I?

________________________ _________________________ ________________________

You can have me in season, You can buy me in a low price,

I have kinds, types, shapes, When I’m in season.
and colors, I am green in color
My leaves are whole, green, but yellow when ripe.
and crispy, You can make juices out of
I have no stain nor me.
scratches. What am I?
What am I?

What am I?
________________________ _________________________

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 What is It

Tools or utensils and equipment are items or devices that aids in accomplishing task
and plays a very important role with a quality preserved food and success to the
entrepreneur. Any cook should be familiar and well equip with knowledge and skills
in using it. Each utensil is specifically designed to accomplish a specific job in
processing food. Aside from the basic tools or utensils found in the pre assessment-
word search activity, here are some tools that you would need to use for preservation
and processing.

1. Colander- used for draining

liquid from solid food

2. Meat Grinder- an equipment

used in mincing and pureeing
meat

3. Melon baller-aids to make balls

from melon and like fruits

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4. Baster-used to drizzle or
pouring juice or liquid on meat

5. Apple corer-helps in taking off

the core in apple and pips in
some fruits

6. Basting brush – looks like a

painting brush/ used in
spreading liquid to food

7. Mixing bowl- can be a plastic,

steel, or ceramic used to mix
ingredients altogether

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 8. Cheesecloth-a cloth used in
styling and making or wrapping
cheese

9. Containers- are jars or canisters

used for storage of
food/packaging and shipping

10. Sieve- a wire or plastic utensil

used in separating solid from
liquid or from finer to coarser
particles

Aside from the tools, utensils, and equipment used in food preservations, there are
principles that you need to observe in ensuring the quality of food to be preserved. It
only means that you have the right knowledge and skills in selecting food that have
quality and reasonable in price.

Here are some qualities to consider in buying food to be preserved.

1. Fish- Look for freshness characterized by clear bright eyes, red gills, intact
stomach, firm flesh, intact shiny scales, well form tail and no foul smell.
2. Meat- Must be reddish in color, tender, juicy, palatable, have fine grains,
velvety textures, no marks or stain, and firm muscles.

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 3. Vegetables- Choose leafy vegetables that are in season, make sure the leaves
are whole, green, or crispy, no stain or scratches.
4. Fruits-Must be in season, ripe in natural color and way and even without any
damaged, defect or not rotten on any part.
5. Egg- It is sphere in shape, rough its shell, it submerged in water, does not
float, and it is clear inside once placed in front of light.

In doing the different methods one must observe and strictly follow the health and
safety practices/guidelines needed in processing the food to be preserved.

1. Wash your hands before and after handling foods.

2. Wear your kitchen outfit properly. Wear apron, hairnet and food hand gloves.
3. Always be organized, and systematic while working.
4. Have all the needed ingredients, utensils and equipment on hand before
starting to work.
5. Use sanitized or sterilized utensils and equipment according to its uses and
then clean after using it.
6. Choose the main ingredients in season and select the method to be used in
preserving food.
7. Follow the procedure accurately.
8. Seal your product tightly, put labels and store in a cool and dry place.

What’s More

Read the following. If the sentences are correct, draw star a ( ) if not, put a sun

( ) on the blanks.

_________1. Cheesecloth is used in styling and making or wrapping cheese.

_________2. Sieve is used to combine solid to liquid.

_________3. Containers are canisters used to hold products.

_________4. Mixing bowl can be plastic, steel, or a ceramic that helps in

mixing ingredients.

_________5. Colander is utilized for draining or separating liquid from solid.

_________6. Select eggs that float in water.

_________7. Choose meat that is tender, juicy and reddish in color.

_________8. Buy fruits and vegetables that are in season.

_________9. Being organized and systematic is one safety tip.

_________ 10. Wearing kitchen outfit while working is a must.

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 What I Have Learned

Arrange the jumbled letter in the parenthesis. Write the word on the blank to
complete the sentence.

Tools and equipment are (1) _______________________ ( e e d v c i s ) and

(2) ________________ (s m e l a t a r i ) that aids to accomplish task. There

are different tools or utensils and equipment in food preservation these

are cheesecloth, apple corer, (3) ________________ ( e i s v e ),

(4)_______________________________ ( l d e n c r a o ), (5)__________________

(w o l b ), _________________ 6. ( n s c o n a I e t r n s ) and

(7)_____________ ( b s t a e r ), (8) _________________ __________________

(b s a i t n g r s b h u), (9) ______________________

_____________________(e a m t g i r e n d r ), (10) _____________________

________________________(m e o l n r a b l l e r).

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 Additional Activities

Now is the time for you to make your own preserved food by doing the fish paste
(bagoong isda) by following these ingredients.

Bagoong (Fish Paste)

Ingredients:
3 cups of fish-like or dilis
1 ½ cups of coarse salt

Procedure:

1. Wash the fish thoroughly.

2. Put the fish in a basin, add salt and mix well.
3. Place salted fish in a clean jar.
4. Cover the jar tightly.
5. Put the salted fish in a jar and let it stay there for 2 to 3 weeks.

Score card

Name: ____________________________ Section: ________________

Dimension Score Date doing

the activity
1. Use tools/Equipment and materials …………… ______
Date started:
2. Application of Procedure ………………………….. ______

3. Safety/work habits ………………………………..… ______ Date ended:

4. Speed/Time …………………………………………... ______

Total …………………………………………………. ______

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 To evaluate your work that you have done use the score card.

No
Highly Skilled Moderately Unskilled
Attempts
Skilled Skilled
Dimension 5 4 3 2
1

Usage of Proper Proper Proper Did not No effort

tools, selection, selection, selection, select, in using
equipment preparation preparation, preparation, prepare, tools/equi
and materials , and use of and use of and and use of pment
materials materials and sometimes materials
and tools/equipm use of and
tools/equip ent most of materials tools/equip
ment all the the time and ment
time tools/equip
ment some
of the time

Application of Systematic Systematic Systematic Never follow No attempt

Procedure application application of application application to apply
of procedure of procedure of the
procedure most of the all the time procedure procedure
all the time time without with and needs on project.
without supervision constant supervision
supervision supervision

Safety/work Highly Motivated to Motivated to Need to be No

habits motivated work and work and motivated motivation
to work and observe all sometimes to work and and totally
observe all safety observe all do not disregard
safety precautions safety observe precaution
precautions most of the precautions safety s
at all times times sometimes precautions
.

Speed/Time Work Finish work Finish work Finish work No concept

finished on deadline after beyond of time
ahead of deadline deadline
time

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 23
What I Can Do:
Assessment:
What I have
1. true
1. F Learned
2. C 2. true
1. canning
3. C 3. false
2. sun
4. B 4. true
5. true 3. cold
5. D
6. C 6. true 4. salt
7. A 7. true 5. preservatives
8. G 8. false 6.future
9. A 9. true 7. fresh
10. E 10. false 8. prepare
9. better
10. income
What’s More What I know
1. egg
2. freezing
3. canning
4. sterilization
5. fruits
6. salting
7. preservatives
8. meat
9. drying
10. vegetable
Answer Keys
 24
What I Have Learned What’s More Lesson 2
Lesson 2
1.
1. devices 2.
2. materials 3.
Additional Activities. 3. sieve
4. colander
4.
Score may Vary 5. bowl 5.
6. container 6.
7. baster 7.
8. basting brush 8.
9. meat grinder 9.
10. melon baller
10.
What’s New Lesson 2 What I Know
What’s In Lesson 2
1. kitchen Knife 1. Containers
Knife
2. hand Towel Hand towel 2. Sieve
3. Chopping Board Colander 3. Grater
4. Mixing Bowl Measuring cups 4. board
5. Meat Grinder Chopping board
6. Fish 5. spoons
Tongs
7. Meat 6. cups
Weighting scale
8. Egg 7. colander
9. Vegetable 8. knife
10. Fruit 9. funnel
10.
References

Peralta, Gloria A, Ruth A Arsenue, Catalina R Ipolan, and Yolanda L Quiambao. Life
Skills Through TLE. 1st ed. Reprint, Pasig City Philippines: Vival Group, Inc.,
2016, pp.124-131.

Millanes, Rosalina V, and Isabel O Granado. HELE Learning By Doing. 1st ed.
Reprint, Trinitas Publishing, Inc., 2012, pp.95-100

DepEd (2016). K to 12 Curriculum Guide.Home Economics

25
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph