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Tle 6 HE Week 1
Tle 6 HE Week 1
PANGKABUHAYAN 5
HOME ECONOMICS 6
Home Economics
Content Standard: demonstrates an
understanding of and skills inthe basics of food
preservation
Performance Standard: preserve food/s using
appropriate tools and materials and applying the
basics of food
Learning Competency: 3.1.2 discusses the
processes in each of the food preservation/
processing method
3.1.3 explains the benefits derived
from food preservation/ processing
Find the different methods of food preservation
discussed yesterday. Encircle the words in the
puzzle.
P R O C E S S I N G
G E W F G H G I I O
F E Y Z V R G N G J
H F E N I N T B M G
S R Y G I O H H G S
H E D Y H K S F D A
M J R G T R O G A L
J D E R G Y S M D T
G O Q W R H M N S I
S H D S A J K I F N
DryingG
W F R
Salting E E
FreezingZ I N
Processing G
Have you eaten a preserved food
today/lately? What food was this?
Solving picture puzzles on food
preservation. Identify pictures either
nutritious food or junk food
What is food preservation?
What are the foods that can be preserved
/ processed?
What are the common ways of preserving
food as you observed at home?
Why do we need to preserved food?
Basic and Commonly
used Methods of Food
Preservation
Drying – is the oldest method
known for preserving food. When
you dry food, you expose the
food to a temperature that’s
high enough to remove the
moisture but low enough that it
doesn’t cook. Good air circulation
assists in evenly drying the food.
Sun Drying – is the
evaporation of water
from products by sun or
solar heat, assisted by
movement of
surrounding air.
Electric Dehydrator- is
the best and most
efficient unit for drying,
or dehydrating, food.
Salting- preserves food by
adding very high amount of
salt. It removes the
moisture and creating an
environment unsuitable for
microbial growth.
Freezing – a method for
preserving fresh foods.
Extreme cold retards
growth of microorganisms
and slows down enzyme
activity, preventing food
spoilage and undesirable
texture, flavor and color.
Processing -A special
solution made from
vinegar, brine, ethanol and
other types of oil is used
to preserve certain kinds
of fruits, vegetable and
meat.
Some of the Benefits of Food
Preservation
1. It can lessen the expenses for food because
we can still consume them instead of being
spoiled, wasted and be thrown away.
A B
___1. Bagoong •Salting
___2. Ice cream •Drying
___3. Strawberry jam •Freezing
___4. Dried pusit
•processing
___5. dilis
Developing Mastery:
Match column A with column B. Choose the letter from column B that matches an item in column A.
Assignment:
Bring one preserved food. Look at
the date when it was prepared,
expiration date and the kind of
preservatives used. Make a report
on this.