DETAILED LESSON PLAN FORMAT

DLP N0.: 19 Learning Area: EPP Grade Level: 6 Quarter: 2 Duration:

Learning Competency/ies:
3.2
Key Concepts/ Understandings
to be Developed:
50 minutes
Uses the tools / utensils and eqiuipment and their Code: TLE6HE-0g-
substitutes in the food preservation / processing. 11
Demonstrate an understanding of and skills in the basis of food preservation

1. Domain:
Knowledge Memorize the list of substitution of food preservation tools and equipments
Skills Identify the list of substitution of food preservation
Attitude Study the importance in preservation of foods
Values Apppreciate the importance of food preservation
2.Content/ Topic Tools / utensils and equipment used in substitution for food preservation / processing
3.Learning Resources/  Laptop
Materials/ Equipment  Pictures
 Projector / LED TV
4. Procedures
4.1.Intrtoductory Activity:  Prayer
5 minutes  Checking of Atendance
 Present a picture of different fruits and seeds using visual aid or LED TV
4.2.Activity Group work:
10 minutes Give a scrambled letters and let each group to arrange it
OOLTS NI ODOF ENOIPERVSTRA

Answer:

TOOLS IN FOOD PRESERVATION

4.3.Analysis Ask:
5 minutes What tools/ utensils you will use to substitute food preservation?
How to prepare substitutes in food preservation?
Why do we have to preserve foods?
4.4.Abstraction Discuss the importance in using substitution of food preservation
5 minutes Any cook should be familiar with the correct utensils, devices and equipments in the
kitchen. The job of cooking requires specific tools, utensils and equipments for proper
and efficient preparation of food.
4.5.Application Matching type:
Match the column A to column B
10 minutes
1. knife A. bowl shaped kitchen utensils with holes used for
draining food
2. bowl B. a round container that is open at the top and is
Deep enough to hold fruit and vegetables
3. bottle jar C. is a rigid container with a neck that is narrower
Than the body and a mouth.
4. measuring spoon D.used to measure an amount of an ingredient,
either liquid or dry
5. colander E. is a tool with a cutting edge or blade
5. Assessment Let the students answer the following questions.
10 minutes 1. What is the best utensil for all round – use? Aluminum
2. What is the most popular materials used for tools and eqipments? Stainless Steel
3. What is this utensil that is good for baking but not practical on top or surface cooking?
Glass

6. Assignment: Study in advance the next topic

3 minutes
7. Wrap –up / Concluding “Think of those less fortunate people before throwing foods.”
Activity:
2 minutes
Prepared by:

Name: Rosalie M. Juntilla School: Guinacot Integrated School

Position/ Designation: Teacher II Division: Danao City
Contact Number: 09234332968 Email address: juntillarosalie@yahoo.com
 DETAILED LESSON PLAN FORMAT

DLP N0.:20 Learning Area: EPP Grade Level: 6 Quarter: 2 Duration:

50 minutes
Learning Competency/ies: Identifies the tools / utensils and equipment Code: TLE6-HE-
0g-11
Key Concepts/ Understandings Preserve foods using appropriate tools and materilas and applying the basic of food
to be Developed: preservation

1. Domain:
Knowledge Identifies the tools / utensils and equipment needed in food preservation
Skills Classify the tools and equipments according to its uses
Attitude Adhere the benenefits of food preservation
Values Explain the uses of tools/ equipment for food preservation
2.Content/ Topic Identifies the tools / utensils and equipment
3.Learning Resources/  Laptop
Materials/ Equipment  Pictures
Projector / LED TV
4. Procedures
4.1.Intrtoductory Activity:  Prayer
5 minutes  Checking of Attendance
 Review the past lesson
4.2.Activity Present pictures of tools and equipments to the class and let the students guess it.
10 minutes Let the students have a partner and those who can answer can step forward.
Some equipment and tools needed in preserving foods

1. 2. 3. 4 5.. 6.

7. 8. 9. 10. 11. 12.

13. 14.

Answer:

1. knife 11. grater

2. bowl 12. strainer
3. tray 13. Weighing scale
4. funnel 14. Chopping board
5. colander
6. measuring cup
7. measuring spoon
8. basket
9. bottle jar
10. spoon/ fork

4.3.Analysis Ask: What we will considered in preservation of foods?

5 minutes What tools will be used to preserve foods?
How long does the food preservation will last?

4.4.Abstraction Discussion about the topic :

10 minutes When planning about food preservation, prepare all the the utensils and tools to be used.
Wash them thoroughly to remove dirt and unpleasant odor. Always maintain stict
hygiene and sanitation starting with your sorrounding, tools, utensils, and
ingredients.Remember to sterilize your bottles and other containers before packing the
products.

4.5.Application How to use the following tools/ equipments:

1. knife =
10 minutes
2. strainer =
3. graiter=
4. colander=
 5. funnel=

5. Assessment : Ask: What are the good characteristics in using good tools and utensils in preservation of
5 minutes foods?
6. Assignment: Study in advance the next topic.
3 minutes
7. Wrap –up / Concluding “ Cooking is fun”
Activity:
2 minutes

Prepared by:

Name: Rosalie M. Juntilla School: Guinacot Integrated School

Position/ Designation: Teacher II Division: Danao City
Contact Number: 09234332968 Email address: juntillarosalie@yahoo.com
 DETAILED LESSON PLAN FORMAT

DLP N0.: 21 Learning Area: EPP Grade Level: 6 Quarter: 2

Duration:
50 minutes
Learning Competency/ies: 3.2.1 Prepares plan on preserving / processing foods Code: TLE6-HE-
0g-11
Key Concepts/ Understandings Demonstrate an understanding and skills in the basis of food preservation
to be Developed:

1. Domain:
Knowledge Recognize the factors to consider in planning foods to preserve
Skills Distinguish the guides on how to choose, buy, and prepare food for preservation
Attitude Study the cost and profit in selling food preservation
Values Respect the purpose in planning for preserving the foods
2.Content/ Topic Prepares plan on preserving / processing foods
3.Learning Resources/ Notepad
Materials/ Equipment Laptop
Ballpen
4. Procedures
4.1.Intrtoductory Activity:  Prayer
5 minutes  Checking of Attendance
 Review the past lesson
4.2.Activity Group work:
10 minutes Let the students plan their foods to be preserve or process.
Let the students do their planning in preservation of food.
4.3.Analysis What is the porpuse in planning food preservation?
5 minutes Why is food preservation an essential skill?
Why is it important to know the different tolls and equipment and how each one is used
properly?
4.4.Abstraction Discussion about the topic: page 234
10 minutes Factors to consider in planning foods to preserve
1. Availability of food in the community
2. Knowledge and skills
3. Tools and equipment
4. Budget

4.5.Application Individual task:

10 minutes Choose the foods to be preserve ( at least 1)
Make a list of tools / equipment to be use
Make a plan and present in front of classmates

5. Assessment : Ask: Why is planning important?

5 minutes
6. Assignment: Prepare for the examination.
2 minutes

7. Wrap –up / Concluding “Success in food preservation starts wiyh careful planning.”
Activity:
3 minutes

Prepared by:

Name: Rosalie M. Juntilla School: Guinacot Integrated School

Position/ Designation: Teacher II Division: Danao City
Contact Number: 09234332968 Email address: juntillarosalie@yahoo.com
 Find out how much you already know about the lesson by answering the items in the test.

A. Multiple Choice: Write the letter of the correct answer.

1. Success in food preservation srats with______.

A. careful planning
B. making a list of what is needed
C. thinking ahead
D. wise buying
2. The first consideration in choosing food to preserve is to find out _____.
A. those that are cheap
B. those that are in the market
C. those available in your hone garden
D. those available in the community
3. When you are able to follow properly what is in the recipe , it means that you have____.
A. knowledge of what to do
B. skills of what to do
C. knowledge and skills
D. knowledge and understanding
4. Efficient preparation of food preserves needs ______.
A. careful planning
B. tools and equipment
C. careful measurement of ingredients
D. all of the above
5. The amount of money needed to buy materials needed for preservation is reffered to as the
_____.
A. budget
B. cost
C. market cost
D. total cost
6. Good quality fruitsand vegetables should be ____.
A. fresh with bright color characteritics of fruits and vegetables
B. of unsual siza and shape
C. in abundance since they are in season
D. uniform in texture and color
7. Good quality fish should not have _____.
A. clear bright eyes
B. shiny and tight scales in a firm body
C. a strong seaweed odor
D. slightly foul odor
8. Good quality pork should have _____.
A. smooth , fine grained, lean meat
B. an unusual meaty odor
C. thick skin and fat
D. thin lean meat

9. In preparing food preserves, maintain strict ______.

A. hygiene all time
B. time and energy use
C. use of ingredients
D. schedule to follow
10. Hygiene should start with oneself. This means that you _____.
A. should tke a bath before working
B. wear your kitchen working outfit before starting
C. prepare the right kind and amount of ingredients
D. clean all tools and utensils before using