Republic of the Philippines

Department of Education
MIMAROPA Region
SCHOOLS DIVISION OF ORIENTAL MINDORO
PORFIRIO G. COMIA MEMORIAL ELEMENTARY SCHOOL
Barcenaga, Naujan

Lesson Plan in TLE-6

Daily School Porfirio G. Comia MES Grade Six
Lesson Teacher MERIAM P. MAÑIBO Learning Area TLE
Log Teaching Date January 12, 2023 Quarter 2nd Quarter

I. OBJECTIVES
A. Content Standards Demonstrates understanding and skills into basics of food
preservation
B. Performance Preserves food using appropriate tools and materials and
Standards applying the basics of food preservation
C. Learning  Explains different ways of food preservation (drying,
Competencies/ salting, freezing and processing)
Objectives  Appreciate the importance when preparing food
Write the LC code for preservation.
each
II. CONTENT Food Preservation (Types of Food Preservation)
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages TLE K-12 edition: Food Preservation
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Picture, Video clip, PowerPoint Presentation
Resources
C. Integration
IV. PROCEDURES
A. Reviewing previous The students will classify the following food as meat, seafood,
lesson or presenting or vegetables/fruit by putting them in their proper column.
the new lesson

Meat Seafood Vegie/Fruits

Bangus Chicken Mango

Ampalaya Tilapia Beef
B. Establishing a Teacher will show pictures of different products that is process
purpose for the lesson using food preservation and pupils will answer the guided
questions:

Guide Questions:
1. Are you familiar with those pictures?
2. Which among these do you often eat at home?
3. What can you say with all those products?

C. Presenting
examples/instances of Show to the students a picture with a jumbled letters and
the new lesson instruct them to arrange the letters in correct order to reveal
the word which they will learning by using picture as clues.

Ask: What words are shown in the picture?

GNIYRD GNITLAS

GNIKOMS

GNINNAC GNIZEERF

1.
D. Discussing new 2. What do we mean by Preservation?
concepts and 3. – It is the process of treating and handling food to stop or slow
practicing new skills down food spoilage, loss of quality, edibility or nutritional
#1 value and thus allow for longer food storage.

Kinds of process of Food preservation:

1. Drying – the easiest and most common method. The
moisture content of the food is removed.
2. Salting – application of salt to the food to be pressure.
3. Freezing – This is a quick and convenient way to preserve
food.
4. Smoking – this is a melted in which food items such as
cured meat or fish is exposed to smoke not only to preserve
them but also to add flavor and color.
5. Canning – this is a method in which processed food is
placed and sealed in airtight cans.

E. Discussing new Group 1

 concepts and
practicing new skills Identify the food preservation process done on the following
#2 food products.

F. Developing mastery Group 2

(leads to Formative
Assessment 3) Decide on what food preservation process is appropriate for
the following food products.

1. Fish 3. Tocino 5. Peanut Butter

2. Egg 4. Meat

G. Finding practical Group 3

applications of
concepts and skills in List down food products available at your house and share
daily living how it has been preserved. Give at least 5 products.
H. Making In generalization, the teacher will ask question.
generalizations and
abstractions about the What are the 5 types of food preservation? Explain each.
lesson 1. Drying – the easiest and most common method. The
moisture content of the food is removed.
2. Salting – application of salt to the food to be pressure.
3. Freezing – This is a quick and convenient way to preserve
food.
4. Smoking – this is a melted in which food items such as
cured meat or fish is exposed to smoke not only to preserve
them but also to add flavor and color.
5. Canning – this is a method in which processed food is
placed and sealed in airtight cans.
I. Evaluating learning Match the picture with the food preservation process it has
undergone.

A B

1. a. Smoking- this is a melted in

which food items such as
cured meat or fish is exposed
to smoke not only to preserve
them but also to add flavor and
color.
 2. b. Freezing- This is a quick
and convenient way to
preserve food.

3. c. Salting- application of salt

to the food to be pressure.

4. d. Canning- this is a method

in which processed food is
placed and sealed in airtight
cans.

5. e. Drying- the easiest and

most common method. The
moisture content of the food
is removed.

J. Additional activities Make a survey among your classmate on what most common
for application or food preserve is available at their homes.
remediation
Products No. of Classmates
Canned Goods
Dried Fish
Frozen Goods
Salted Egg
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
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
E. Which of my teaching
strategies worked
well? Why did these
work?
F. What difficulties did I
encounter which my
principal or
supervisor can help
me solve?
G. What innovation or
 localized materials
did I use/discover
which I wish to share
with other teachers?

Prepared by:

MERIAM P. MAÑIBO
Teacher III

Checked and verified:

EMELITA C. CASAPAO
Master Teacher II

Noted:

FEBELYN D. BALBUENA
Principal IV