School: Grade Level: VI

GRADES 1 to 12 Teacher: Learning Area: TLE-HE

DAILY LESSON LOG Teaching Dates and
Time: SEPTEMBER 26 – 30, 2022 (WEEK 6) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be
followed and if needed, additional lessons,exercises and remedial activities may be done for developing content knowledge and
I. OBJECTIVES competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the lessons.Weekly objectives shall be derived from the
curriculum guides.
A. Content Standards Demonstrates an understanding of and skills into basics of food preservation
B. Performance Standards Preserves food using appropriate tools and materials and applying the basics of food preservation
TLE6HE-0f-10 3.1.1 conducts an inventory of foods that can be 3.1.3 explains the benefits derived from food
3.1 Explains different preserved/processed using any of the processes on preservation/processing
C. Learning Competencies / Objectives ways of food food preservation
Write the LC code for each preservation (drying, 3.1.2 discusses the processes in each of the food
salting, freezing and preservation /processing methods
processing)
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled
II. CONTENT in a week or two.
Food Preservation
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.Ensure
III. LEARNING RESOURCES that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-onl earning promotes concept
development.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
Makabuluhang
Gawaing Pantahanan
3. Textbook pages
at Pangkabuhayan
(pages not available)
MISOSA-V Iba’t-ibang
Pamamaraan ng
Pagiimbak (not
4. Additional Materials from Learning accessible)
Resource (LR)portal

B. Other Learning Resources Bantigue, R.M. and Bantigue, R.M. and Bantigue, R.M. and Bantigue, R.M. and Bantigue, R.M. and
 Pangilinan, J.P. (2014) Pangilinan, J.P. (2014)
Growing up with Home Growing up with Home
Economics and Economics and
Livelihood Education. Livelihood Education.
FNB Educational, Inc. FNB Educational, Inc.
QC. QC.
Preservation of Fruits
Preservation of Fruits and Vegetables (1977).
and Vegetables (1977). Bureau of Plant
Bureau of Plant Industry
Industry
https://
en.m.wikipedia.org/
wiki/ salting
Pangilinan, J.P. (2014) Pangilinan, J.P. (2014) Pangilinan, J.P.
Growing up with Home Growing up with Home (2014) Growing up
Economics and Livelihood Economics and with Home
Education. FNB Livelihood Education. Economics and
Educational, Inc. QC. FNB Educational, Inc. Livelihood
QC. Education. FNB
Preservation of Fruits and Educational, Inc.
Vegetables (1977). Bureau QC.
of Plant Industry
https://
en.m.wikipedia.org/wiki/
food processing

IV. PROCEDURES
If there is abundance for Recap of the previous Recap of the previous Recap of the previous Recap of the lesson of
a certain period or even lesson. lesson. lesson. the previous day.
the whole year round Yesterday, food Yesterday, the discussion Food preservation was
what needs to be done preservation was defined was on drying and salting as discussed and we Yesterday, we
in order to ensure that and we learned its a means of preserving food. learned about the discussed the
A. Reviewing previous lesson or there is no wastage ? importance. definition of
Today we will learn about processes in food
presenting the new lesson  Drying
freezing and processing. preservation. We also
One of the answers may For today’s lesson, we will  Salting conducted an
be food preservation be identifying the four (4)  Freezing inventory of food that
ways of preserving food:  Processing can be
preserved/processed .

B. Establishing a purpose for the Ask the learners why Ask the learner to bring Ask the class if there are Today, we will learn the Ask the learners to
lesson food preservation is out the photos or cases when their mother, process for each type. bring out samples of
important – the benefits drawings of preserved aunt or grandmother comes The teacher will play a preserved food.
derived from food food. from the market , “What is video clip of the four
preservation/processing the usual scenario?” types of food Prepare to share to
So we learned that food Group the class by row. preservation. the class how it was
preservation is The class will share how preserved; and why
important as one of the the food they brought Ask the learners to that method was
ways to ensure that was preserved. There will identify the steps or the used.
there is no food be reporting of the group process followed for
wastage. We increase
 the life of certain food discussion . each way of food
items because of preservation, based on
preservation. the video.

Process the results of

the discussion by going
through the process for
each type of food
preservation.
Original File Submitted
and Formatted by DepEd
Club Member - visit
depedclub.com for more

Define food Ask the learners of what The purpose of freezing Bring out the photos of Each learner will
preservation. they think are the storage is to retain to as food items which you present to the class
Food preservation is the different types of food great as degree as possible were asked to bring. the preserved foods
process of preparing preservation based on the properties of the fresh they brought in class.
food for future what was discussed fruit, vegetable or other food Group the class per row.
consumption by products. Each row will form a The learner will
preventing its spoilage. There are other types of collage of the photos identify the method of
food preservation but for However, during freezing based on the type of food preservation, as
C. Presenting examples/ instances of this lesson, the focus is and thawing certain well as the process
food preservation.
the new lesson on the following: irreversible changes occur There will be a
 Drying that render the frozen and reporter for each row.
 Salting, thawed product quite
 Freezing different from the freshness
 Processing in texture and general
appearance.
.
.

Tips for freezing:

D. Discussing new concepts and
practicing new skills #1
Ask the learners further Discuss Drying. Provide From the presentation,
why we preserve food: examples. Meat, poultry and fish should the teacher will ask the
 To prevent spoilage be placed in moisture-vapor learners if they agree or
 To prevent wastage Drying – is one of the proof packages so that if they want to remove
 To retain the nutritive man’s oldest methods of moisture is maintained and or add a food item to
value, natural color preserviing food. Drying discoloration is prevented the presentation of their
 and texture of the preserves food by because of oxygen in the air. group members.
food lowering the moisture
 To maintain the content below at which Most fruits have to be
sanitary quality of microorganisms can grow packed with syrup or sugar.
food and reproduce.
 To contribute to Vegetables need blanching
better nutrition for Drying can be (brief heating in boiling
the family accomplished through: water or in a steam) to kill
 To help increase Sun - drying – utilizes the the bacteria and stop
family income with solar energy that enzyme action which can
the excess products circulates around food cause spoilage.
that can be preserved materials laid out on
and sold trays and racks.
 To help in the There is also drying
economic during smoking. Smoking
development of the with warm fumes at 69
country because the °C from burning wood
farmers are results in drying besides
encouraged to imparting the desired
produce more for color and flavor effect on
others cured meat and fish.
 To make food
available throughout
the year which may
be used for events,
like town fiestas and
other occasions.

E.Discussing new concepts and practicing
new skills#2
Discuss Salting. Provide
Provide example for examples.
each of the above items.
Salting is the preservation
of food with dry edible
salt. It is related to
pickliing in general and
more specifically in
brining (preparing food
with brine, that is salty
water) and is one form of
Discuss processing. Provide Ask them to comment on The other members
examples. the appropriateness of of the class will
the method to the food. comment on the
Processing – transformation presentation.
of raw ingredients, by
physical or chemical means
into food, or of food into
other forms.
Food processing combines
raw food ingredients to
 curing.
Pickling is the
preservation of food in
brine or vinegar with or
without bacterial
fermentation.
The three important
constituents are: salt,
vinegar and lactic acid.
F. Developing mastery Is it possible to use two
(Leads to Formative Assessment 3) ways of preservation in
certain food items?
Provide examples.
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and Mention the concept of
abstractions about the lesson food preservation and its
benefits.
I. Evaluating learning
J. Additional activities for application or
remediation Bring photos of the Read on the process of
preserved foods. Provide Drying and Salting.
a caption for each of the
photo.
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to
produce marketable food
products that can be 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.
Give examples of processed
foods.
Mention that what they have Mention that what
discussed are the four ways was discussed this
of food preservation. week was food
preservation, its
importance, the ways
of preserving food
and inventory of
foods that can be
preserved.
.
Bring at least ten (10) Bring actual samples of
photos of foods which can preserved food.
be preserved. Also, bring Prepare to share to
cartolina, scissors and paste. the class how it was
preserved, and why
that method was used.
 be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can
ask them relevant questions.
A.No.oflearnerswho earned80%onthe
formative assessment
B.