SPTVE – Food Processing 8

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Quarter: 1 Week: 2 SSLM No. 01 MELC(s): Process Foods by Salting, Curing and
Smoking – Basic Concept of Food
Processing
MELC Code: _____________________________
Objectives:
1. Give the different causes of spoilage and the ways to prevent it.
2. Classify foods by ease of spoilage; and
3. Apply the ways to prevent spoilage in daily living.
➢ Title of Textbook/LM to Study: ________________________________________
➢ Chapter: ___ Pages: ___ Topic: ___________________________________

Let Us Discover

What is Food Spoilage?

Unpreserved foods will eventually decay and foods become unsafe to eat. It happens
due to the following:
1. Improper Handling – Happens along the way as food moves from field-factory-
packaging-market-home-mouth
2. Improper Preservation – Not occur when food is consumed after harvest. Year-
round purchase of seasonal food.

There is a need to preserve foods for 2 reasons:

 Raw materials are highly seasonal.
 Raw materials are highly perishable.

What are the causes of spoilage?

1. Growth and activity of microorganisms (or higher forms occasionally). Often a

succession of organisms is involved.
2. Insects
3. Action of the enzymes of the plants or animal food.
4. Purely chemical reactions, i.e., those not catalyzed by enzymes of the tissues or
microorganisms.
5. Physical changes, such as those caused by freezing, burning, drying, pressure, etc.

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How will you avoid Spoilage?

A lot of methods were done in order to prevent spoilage. This includes salting, smoking,
drying, freeze drying, curing, refrigerating, fermenting, pasteurizing and canning/aseptic
packaging. (Discussed in SSLM Week 1-Quarter 1)

CLASSIFICATION OF FOODS BY EASE OF SPOILAGE

1. Stable or Non-perishable foods. Those foods, which do not spoil unless handed
carelessly such as sugar, flour and dry beans.

2. Semi-perishable foods. If these foods are properly handled and stored, they will
remain unspoiled for a fairly long period such as potatoes, apples and nutmeats.

3. Perishable foods. This group includes most important daily foods that spoil readily
unless special preservatives methods are used. Examples are meat, milk, fish, poultry,
banana, cabbage and other fruits and vegetables.

Let Us Try

Directions A: Arrange the letters in each item to reveal the correct word and write 1-2
sentences to describe each word. Write your answer in the blank provided.

1. GISOAPLE - __________________________
Description: ________________________________________________________
________________________________________________________

2. ARACITBE - __________________________
Description: ________________________________________________________
________________________________________________________

3. OFSOD - __________________________
Description: ________________________________________________________
________________________________________________________

4. YCDAE - __________________________
Description: ________________________________________________________
________________________________________________________

5. ERPRSEEV - __________________________
Description: ________________________________________________________
________________________________________________________

Directions B: Give at least three (3) causes why spoilage occurs.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

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 Let Us Do

Directions: Classify each good whether it is Non-Perishable, Semi-Perishable or Perishable.

Write your answer on the appropriate column.

Sugar potatoes meat fish flour

Apple poultry dry beans nutmeats eggs

Non-Perishable Semi-Perishable Perishable

Let Us Apply

Directions: Read and study the situation below and state your best course of action to each
scenario. Write your answer on the space provided.

1. Your mother just arrives home from the supermarket with many loads of groceries. You
were instructed to sort and store the goods she bought which are mostly for food
consumption. How will you do it considering the ease of spoilage of each good?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

2. When the Pandemic Covid-19 occurs, many foods industry ventures to door-to-door
delivery. One of the reasons in food spoilage is due to food handling. Will you consider
buying foods online even if the assurance of clean and safe food is not 100%
guaranteed?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

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 Rubrics

Criteria Excellent Good Needs Unacceptable

(5) (4) improvement (2)
(3)
Direct to the Long answers No correct No answer at all
Content point with some answer
mistakes
Idea is clear Idea has some With answer but No answer at all
Idea
and concise mistakes not clear
Presented in Presented in Presented Presented but
logical manner logical manner mostly with no correct
Presentation
& with neatness & with neatness errors and no answer and no
neatness neatness

References

➢ Department of Education Kto12 Technology and Livelihood Education Agriculture and

Fishery- Food Processing Grade 9 Learner’s Manual

SSLM Development Team

Writer: Annabelle E. Luma-ad
Content Editor: Lorena L. Villarin and Vanessa M. Malabat
LR Evaluator:
Illustrator:
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: TLE/TVE/TVL: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

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