CONTEXTUALIZED LESSON PLAN

TECHNOLOGY AND LIVELIHOOD EDUCATION 6

SCHOOL Silay South Elementary School

TEACHER JOHN RONALD L. ESCARO
DESIGNATION Teacher III
LEARNING AREA Technology and Livelihood Education – Home Economics
GRADE LEVEL Six – Aquino
DATE / TIME October 11, 2023 / 1:00-1:50 PM
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of and skills in the basics of
food preservation.

B. Performance Standard The learner is able to preserve foods using appropriate tools and
materials and applying the basics of food.

C. Learning Competencies Explains different ways of food preservation.

Competency Code TLE6HE-0f-10

II. CONTENT Different Ways of Food Preservation
(Drying, Salting, Pickling and Sweetening)
Integration Across 1. MATHEMATICS
Learning Area Computing using basic mathematical operations.
2. ENGLISH
Reads short story and answer comprehension questions.
3. SCIENCE
Uses scientific terminologies and processes.

III. Learning Resources

Teacher’s Guide TLE 6 Lesson Guide pp. 62-64, TLE Module 9
Learner’s Material Activity Sheets, Laptop, Paper tarp
Other References https://www.youtube.com/watch?v=fncLL1f8HjI
IV. PROCEDURE
A. Reviewing previous Computing costs, sales, and gains
lesson or presenting Activity: Completing the table
the new lesson Instruction:
Complete the table by computing the profit and the total profit.
Items Cost Selling Profit Total
Price Price Profit
5 table Php50.00 Php80.00
cloth
2 pillows Php120.00 Php150.00
Indicator 1: Applied knowledge of content within and across curriculum
teaching areas.

B. Establshing a Ask:
purpose for the 1. What is your favorite breakfast meal?
lesson 2. Is it easy to prepare or cook?
3. Why do we need to have an easy to cook or quick to prepare
breakfast?

The learner will provide different answers.

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C. Presenting
examples/instances “The Story of A Wise Tribe Leader”
for the new lesson
Once upon a time, in a lush forest nestled between towering
mountains Sitio Sibato, there lived a wise and ancient indigenous tribe
known as the Sibato Bukidnon. Among the tribe's most cherished
traditions was preserving food for the harsh rainy months.

Elder Makala, the tribe's wisest leader, led the preservation

efforts.
The Sibato Bukidnon spent the next few weeks harvesting the forest's
offerings. They picked ripe fruits, dug up sweet potatoes, and collected
nuts from the tall trees. But as they worked, they always left some
behind, for they knew that the land, too, had mouths to feed.

One day, as they were storing their food in the village's

underground cellars, a young member named Lina questioned their
tribe leader Makala. "Why do we leave some behind, Makala? We could
collect more and be even better prepared for rainy days."

Makala smiled gently and replied, "We leave some for the
creatures of the forest, my dear. Just as we need to eat during the
rainy days, they do too. If we take everything, there will be nothing
left for them. It is our duty to preserve the balance of nature."

Rainy season came, and the Sibato Bukidnon tribe were well-
prepared. They had enough food to last them through the rainy
months. They have dried fruits and nuts, burong manga, atsara and
fruit jams which are well preserved.

As summer arrived, Sibato Bukidnon tribe ventured into the

forest once more. To their delight, they found that the land had
replenished itself. The trees bore fruit, and the soil was rich and fertile.
The animals and birds, whose lives they had spared, sang in
celebration.

The Sibato Bukidnon tribe learned that when they preserved food
with respect for the land and its inhabitants, nature would, in turn,
provide for them. They continued this practice for generations, passing
down the lesson of balance and harmony with the land.

Comprehension Questions:

1. Who are the characters in the story?

2. What is the name of the tribe? Who is the tribe leader?
3. How do people of Sibato Bukidnon tribe prepare for the coming
of the rainy season? What did they prepare?
4. How can you describe Makala as the leader of the Sibato
Bukidnon Tribe?

Indicator 1: Applied knowledge of content within and across curriculum

teaching areas.
Indicator 2: Used a range of teaching strategies that enhance learner
achievements in literacy and numeracy skills.
Indicator 3: Applied a range of teaching strategies to develop critical and
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 creative thinking, as well as other higher-order thinking skills.
or

D. Activity 1. Giving of Instructions

a. The class will be divided into four groups.
b. Each group will be provided with activity envelop that contains
instructions and materials needed for the activity.
c. Each group will choose their reporter and will present their
work in front of the class.
d. The group will do the activity in 5 minutes.

1. Setting of Standards

Indicator 5: Established safe and secure learning environments to enhance

learning through the consistent implementation of policies, guidelines an
procedures.

2. Activity Proper

Indicator 6: Maintained learning environments that promote fairness, respect and

care to encourage learning.

Group 1: Word Recognition

Study the puzzle below. Encircle the four words that are related to
food preservation.
c l d m c k s
x p r l a u w
s w y e t i e
a o i k s j e
l u n j f r t
t r g h d n e
i t l g f m n
n r o i g b i
g e v d n h n
c a n n i n g

Group 2: Read and Match

Match the meaning in Column A with its corresponding food
preservation processes /methods in Column B. Draw a straight line to
connect the given to the answers.

A B

1. It is a method in which processed food A. drying

is put and closed in an airtight cans.

2. This process of food preservation is done B. salting

by applying salt in the food.

3. This method of food preservation is use C. sweetening

sugar to preserve fruits like jelly and jam.

4. The easiest and the most common method. D. canning

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 Group 3: Configure It Out!
Read each sentence. Write the correct food preservation
method being describe. Use the configuration box as clue. Choose your
answer below.

1. It is the method of food preservation which similar to pickling.

Examples are jam and jelly.

2. It is the oldest method of preserving food which the moisture

content of the food is removed.

3. Salt is applied to the food to be preserved. Examples are

bagoong,
burong mangga, mustard, salted egg and fish sauce.

4. It is a method of food preservation that involves placing foods in

Jars, cans or similar containers and heating them to a
temperature that destroys micro-organisms that cause food to
spoil

Group 4: Match and Check!

Study the chart below. Put a check on the column that
corresponds with the given processes.

Food Drying Salting Canning Sweetening

Salted Egg
Mango Jam
Spanish Sardines
Dried Pusit

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E. Analysis a. Group Reporting / Presentation
Let each group present their work.
Ask: Based on our activity, what do you think is our lesson?

Food Preservation Methods

Food preservation is the process of changing raw ingredients into food by

means of physical or chemical ways. Food preservation on the other hand is
the process of treating and handling food to stop, slow down spoilage to
prevent food borne illness and extend its shelf-life.

Methods of Food Preservation

1. Drying
Food drying is one of the oldest methods of preserving food.
Drying food is simple, safe and easy to learn. It is the easiest and the most
common method of food preservation. The moisture content of the food is
removed.

2. Salting
Salting is a method of preserving food that was more common
before modern refrigeration. Salting preserves food by drawing water out of
the food, preventing bacteria growing and spoiling the food.
Salt is applied to the food to be preserved like meat, fishes, shrimps,
fruits and eggs. Products made from salting are bagoong, burong manga,
mustard, salted egg and fish sauce.

3. Canning
Canning is an important, safe method for preserving food if
practiced properly. It involves placing foods in jars or similar containers and
heating them to a temperature that destroys micro-organisms that cause
food to spoil.
During this heating process air is driven out of the jar and as it
cools a vacuum seal is formed. This vacuum seal prevents air from getting
back into the product bringing with it contaminating micro-organisms.
Sardines, tomato sauce, pineapple juice are examples of
processed food sealed in airtight cans.

4. Sweetening/Sugar Preservation
Sweetening or Sugar Preservation is a food preservation
method similar to pickling. Sugaring is the process of desiccating a food by
first dehydrating it, then packing it with pure sugar.
This sugar can be crystalline in the form of table or raw sugar,
or it can be a high sugar density liquid such as honey, syrup or molasses.

F. Abstraction Ask:
1. What are the different ways of Food Preservation?
2. Why do we need to preserve food?
3. How can food preservation help people in the community with
no access to electricity?
4. As a pupil, how can you help minimize the wastage of food?
Indicator 3: Applied a range of teaching strategies to develop critical and
creative thinking, as well as other higher-order thinking skills.

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G. Finding practical Instructions:
applications of concepts Study each picture below. Identify the processes/ methods used to
and skills in daily living preserve it.

Do the following actions:

Drying -Shout Hoooraayyyy!

Salting - Show Wacky Face
Canning -Sit Down
Sweetening -Do any tiktok moves

1. Eggs 3. Milkfish

2. Pineapple 4. Mangoes

H. Evaluating Learning Read the statements carefully. Choose the correct answer from the box
below.

1. Salt is applied to the food to be preserved like meat, fishes,

shrimps, fruits and eggs.

2. It involves placing foods in cans, jars or similar containers and

heating them to a temperature that destroys micro-organisms
that cause food to spoil.
3. It is the process of changing raw ingredients into food by means of
physical or chemical ways and to slow down spoilage to prevent food
borne illness and extend its shelf-life.

4. Food preservation method similar to pickling, desiccating a food

by dehydrating it, then packing it with pure sugar.

5. It is one of the oldest methods of preserving food.

Drying Sweetening Salting

Food Preservation Canning

I. Additional activities for Instruction:

application for Answer the question below. Write your answer on your TLE notebook.

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remediation
1. Explain the benefits of food preservation to you and your family.

V. REMARKS

VI. REFLECTION

A. No. of learners who

earned___% in the
evaluation
B. No. of learners who
require additional
actiivities for remediation
who scored below____%.
C. Did the remedial
lessons work? No. of
learners who have caught
up with the lesson.
D. No.of learners who
continue to require
remediation

Prepared and demonstrated by:

JOHN RONALD L. ESCARO

Teacher III
Silay South ES

Checked and observed by:

RUDYLYN C REYES
Master Teacher II

Indicator 4: Displayed proficient use of Mother Tongue, Filipino, and English to facilitate teaching and
learning.

Annotation: Uses English as Medium of Instructions.

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