Professional Documents
Culture Documents
WEEK6
WEEK6
WEEK6
2016
RESOURCES
A. References
1. Teacher’s
Guide
pages
Page 1 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
2. Learner’s
Materials
pages
3. Textbook Makabuluhan
pages g Gawaing
Pantahanan
at
Pangkabuhay
an (pages not
Page 2 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
available)
MISOSA-V
4. Iba’t-ibang
Additional Pamamaraan
ng
Materials Pagiimbak
from (not
Learning accessible)
Resource
(LR)portal
Bantigue, Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Bantigue, R.M. Bantigue,
R.M. and J.P. (2014) Growing up with Pangilinan, and Pangilinan, R.M. and
Pangilinan, Home Economics and Livelihood Education. FNB Educational, Inc. QC. J.P. (2014) Growing up J.P. (2014) Pangilinan,
J.P. (2014) with Growing up J.P. (2014)
Growing up Preservation of Fruits and Home Economics and with Home Growing
with Home Vegetables (1977). Bureau of Livelihood Education. Economics up with
Economics Plant Industry FNB Educational, Inc. and Home
and QC. Livelihood Economics
Livelihood https://en.m.wikipedia.org/wiki/ salting Education. and
Education. Preservation of Fruits and FNB Livelihood
B. Other FNB Vegetables (1977). Educational, Education.
Learning Educational Bureau of Inc. QC. FNB
Resources , Inc. QC. Plant Industry Educational
, Inc.
https:// QC.
Preservation en.m.wikipedia.org/wiki/
of Fruits and food processing
Vegetables
(1977).
Bureau of
Plant Industry
IV.
PROCEDURES
Page 3 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
food. ng
Today we
will learn
about
freezing
and
processin
g.
Page 4 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
Establishi Ask the learners why Ask the Today, we will Ask the learners to
ng a food preservation is class if learn the process bring out samples
purpose important – the there are for each type. of preserved food.
benefits derived from cases The teacher will
for the food when their play a video clip Prepare to share
preservation/process mother, of the to the class how it
ing aunt or four was preserved; and
So we learned that grandmoth types why that method
food preservation er comes of was used.
is important as one from the food
of the ways to market , preservation.
ensure that there is “What is
no food wastage. the usual
Ask the learners
We increase the scenario?”
to identify the
life of certain food steps or the
items because of process followed
preservation. for each way of
food
preservation,
based on the
video.
B.
lesso
n Process the
results of the
discussion by
going through
the process for
each type of
food
preservation.
C. Presenting Define food Ask the learners of what they think are the different types of food preservation based on what was discussed The Bring out the Each learner will
examples/ preservation. purpose of photos of food present to the class
instances Food preservation is There are other types of food preservation but for this lesson, the focus is on the following: freezing items which you the preserved
the process of storage is were asked to foods they brought
of the new • Drying bring.
preparing food for to retain to in class.
lesson future consumption • Salting, as great as
Page 5 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
by preventing its • Freezing degree as Group the class The learner will
spoilage. • Processing possible per row. identify the method
the Each row will of food
. properties form a collage preservation, as
. of the fresh of the photos well as the
fruit, based on the process
vegetable type of food
or other preservation.
food There will be a
products. reporter for
each row.
However,
during
freezing
and
thawing
certain
irreversibl
e changes
occur that
render the
frozen and
thawed
product
quite
different
from the
freshness
in texture
and
general
appearanc
e.
Page 6 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
Page 7 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
town fiestas
and other
occasions.
Food
processing
combines raw
food
E. Discussing ingredients to
new produce
concepts marketable
and food products
practicing that can be
new skills#2 easily prepared
and served by
the consumer.
Food
processing is
any method
used to turn
fresh foods into
food producs.
This can involve
one or a
combination of
the following:
washing,
chopping,
pasteurising,
freezing,
fermenting,
packaging and
many more.
Page 8 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
F. Is it possible to use two ways of preservation in certain food items? Give examples
Developing of processed
mastery foods.
(Leads to
Formative
Assessment
3)
For improvement, enhancement and/or clarificationof any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph
Provide examples.
H. Making generalizations and Mention the concept of food Mention that what they have Mention that what was
abstractions about the lesson preservation and its benefits. discussed are the four ways of discussed this week was
food preservation. food preservation, its
importance, the ways of
preserving food and
inventory of foods that
can be preserved.
I. Evaluating learning .
J. Additional activities for Bring at least ten (10) photos Bring actual samples of
application or remediation Bring photos of the preserved foods. Read on the process of Drying of foods which can be preserved food. Prepare to
Provide a caption for each of the photo. and Salting. preserved. Also, bring share to the class how it was
cartolina, scissors and paste. preserved, and why that
method was used.
V. REMARKS
Page 9 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
VI. REFLECTION
A. No.oflearnerswho earned80%onthe
formative assessment
B. No.oflearnerswho
requireadditionalactivities
forremediation.
Page 10 of 11
Enclosure 1A to DepEd Order No. ______ , s. 2016
C. Didtheremediallessons work?
No.oflearnerswho
havecaughtupwiththe lesson.
D. No.oflearnerswho continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?Why
didthesework?
F. WhatdifficultiesdidI
encounterwhichmy
principalorsupervisorcan
helpmesolve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
(1) Salting –
(2) Freezing - keepiing food at a low temperature to prevent spoilage of food. The method of freezing determines the quality of the products as a cooked item in the meal. Selection and the preparation for
freezing, storage temperature and the time the food is allowed to stand after thawing. Freezing does not improve the quality of the food. Food must be selected for freshness before being frozen. (3)
Processing
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