Lesson Plan in Food Processing

Content Standard: The learner demonstrates understanding of basic concepts and

underlying theories in Food Processing (pickling).
Performance Standard: The learner independently demonstrates common
competencies on food processing (pickling) as prescribed in TESDA Training Regulation.
Competency: Explain the basic concepts in food processing (pickling).

I. Objectives:
At the end of the lesson, students will be able to:
A. Explain the basic concepts in food processing (pickling).

II. Subject Matter: Explaining the basic concepts in food processing (pickling).
Reference: https://www.ag.ndsu.edu/publications/food-nutrition/making-
pickled-products
Materials: chalk, video and visual aids.

III. Learning Procedure:

A. Preparatory activities
Motivation:
How will you preserve vegetables like carrots, chayote and papaya?
Unlocking of difficulties:
Pickling - The term pickle is derived from the Dutch word pekel, meaning
brine. Pickling, also known as brining or corning is the process of preserving
food by anaerobic fermentation in brine (a solution of salt in water) to produce
lactic acid, or marinating and storing it in an acid solution, usually vinegar
(acetic acid). The resulting food is called a pickle. This procedure gives the
food a salty or sour taste. In South Asia, edible oils are used as the pickling
medium with vinegar.

Fermentation: In the context of food, fermenting is the conversion of

carbohydrates to alcohols and carbon dioxide or organic acids. The process
also occurs in pickling. Process of preserving foods by allowing it to
anaerobically ferment in brine while pickling - Fermenting occurs during
pickling.
B. Lesson Proper
1. Activity
Discuss the concept, process and video making pickling.
2. Analysis
1. What is pickling?
2. What are the differences of pickling and fermentation?
3. Abstraction
What is the importance of pickling?
4. Application
If you have much production of vegetables. How will you
preserve it if you are living in remote area?
IV. Assessment:
Fill in the blanks.
___________1. is the process of preserving food by anaerobic fermentation in
brine (a solution of salt in water) to produce lactic acid, or marinating and storing it
in an acid solution, usually vinegar (acetic acid).
___________2. What are the process in making pickles?

V. Assignment

Research about the process food in sugar concentration.

Prepared by: Checked by:

Abraham C. Bojos Jumar C. Cales

Teacher I Master Teacher II