Pangasinan State University

Sta Maria Campus

Sta. Maria, Pangasinan

A Semi-Detailed
Lesson Plan in Science VI

Submitted by:

NATANIEL M. REBUJIO
BEE-2

Submitted to:

Mrs. Florita Balansay

Instructor

Date of Submission
Topic/Title Food Preservation

Grade level Grade 6

Time allotment 40 mins.

Teacher Nataniel M. Rebujio

Learning objectives:
At the end of the lesson, pupils should be able to:
1. Understand the reasons for preserving food
2. Preserved their own food; and
3. Appreciate the importance of food preservation

Materials and assessment tool

Preliminary Activities (5mins)

1. Prayer • Jonathan will lead the prayer.

2. Checking of Attendance
• The teacher will individually call the names of the students
to get the attendance.
• The pupils will open their mic and say present if their
names is called.

3. Checking of Assignment
• The teacher will ask for the assignment given yesterday.

4. Review
• The teacher will ask the pupils if they remember the lesson
discussed yesterday. Then, the teacher will ask several
questions about the lesson to check the pupils’
understanding.

ELICIT (Access prior knowledge) (5mins)

The teacher will access prior knowledge of the pupils by giving a

game called Matching Type showing pictures of different types of PowerPoint Presentation
food preservations. They will be asked to match the proper name
of the given food preservation. Matching Type

Answer Key.
1. Canning
2. Drying
3. Smoking
1. 4. Freezing

2.
3

4.

ENGAGE (Get the students’ minds focused on the topic.) (10mins.)

•The teacher will engage the pupils through an activity called PowerPoint Presentation
Guess The Word . In this activity, the pupils will try to
guess the word with it’s Meaning using dictionaries to
figure out what word is being described. Guess The Word

1. This type of fermentation uses smoke.

2. This is the process to prolong and preserve food.
3. A type of preservation that uses direct heat from the sunlight or
heat of the air.

4. Guess what is this jumbled letters. URICGN

5. NNIGNAC

Answer Key:
1 SMOKING
2.FOOD PRESERVATION
3. DRYING
4. CURING
5. CANNING
EXPLORE(Provide students with a common hands-on (10mins)
experience) Online Application Quizziz. called
Quizziz.
Quizzes Game
 In this game students will choose the correct answer on what is
asked or what is in the picture given. Winner with highest point
will receive a price.(Milkita Lollipop) Identify what is asked.

1.

2.
(12mins.)
PowerPoint presentation

Questioning
3.

4.

5.

ANSWER KEY:

1. CANNING
2. SMOKING/DRYING
3. DRYING
4. FREEZING
5. CURING

EXPLAIN (Teach the concept. Should include interaction

between teacher
and pupils)

The teacher first will explain what is FOOD

 PRESERVATION

a) FOOD PRESERVATION
 Is the condition of the atmosphere at a short period of
time hot or cold windy or cloudy.

METHODS OF FOOD PRESERVATION

1. CANNING
 Is keeping the food products in galvanized tin cans, it can be
applied to fishes, fruits and vegetables.
 CANNING means to keep food to containers.

2.FREEZING

 Cooling and freezing help in stopping the growth of bacteria on

raw materials, their growth slows down at low temperatures.
 FREEZING is keeping food in low temperatures (-4C to -18C)
 Anything can be freezed and cooled such as vegetables, fruits,
fishes, meat etc.

3.DRYING

 It is done by sun or air drying, it is the removal of water from

the food.
 ANYTHING can be dried such as;
-vegetables
-dried fruits
-fish or meat products
 DRIED PRODUCTS CAN BE KEPT FOR A LONG TIME
4.CURING OR SMOKING

 Curing is the addition to meats of some combination of

salt, sugar, nitrate and/or nitrate for the purposes of
preservation, flavor and color.
 Salt alone can also be used as salting, corning or salt
curingand reserve the word curing for the use of salt and
nitrates/nitrite.

 SMOKING is one of the oldest method of preserving

foodstuffs, removing the moisture from food helps prevent
bacterial and fungal growth which would ruin stored foods.
 SMOKING is a method of drying that also imparts flavors
to the food (usually food items), and smoke helps keep
bacteria carrying insects away during the drying process.

EVALUATE (Assess the learners’ understanding of the topic.)

(10mins)

• A short quiz will be given to the pupils written in a manila

paper.

Direction: Answer the following questions briefly.

 1. In two sentences define what is Food Preservation.
2. What are the methods that are commonly used in
food preservation?
3. Explain why do we do Food Preservation?

ELABORATE (Students apply the information learned in the

Explain through doing more activities)

Students will have an activity in a table form, they must identify the
different methods of food preservation, what are the agents that is
used to do the method and what could be the effect of the added or
involve agent to the food.

Methods Of Food What are the Effects on the the

Preservation chemicals, agents food
involved to attain
this type of food
preservation.
Example; drying Sunlight, air heat The food will dry and
the liquid in the food
evaporates.

EXTEND(Deepen conceptual understanding through use in a new

context, transfer the learning in practical application)
• The pupils will be grouped into two groups, every group
will choose any of the food preservation method and perform
it, the students will record their observations. They will
document what they did before and after the activity given.

REFERENCES
https://youtu.be/FC86E_LnIdQ https://www.google.com/url?
sa=t&source=web&rct=j&url=https://reliefweb.int/report/
philippines/philippines-min 2015%23:~:text%3DThe
%2520Intertropical%2520Convergence%2520Zone%252C
%2520or,humidity%2520and%
https://en.m.wikipedia.org/wiki/foodpreservation