Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
Schools Division of Cebu Province
DISTRICT OF SOGOD
CABALAWAN ELEMENTARY SCHOOL

EPP/TLE 6
HOME ECONOMICS
I. MELC COMPETENCY CODE
Explains the different ways of food preservation
TLE6HE-0f-10
( salting, drying and freezing)
II. OBJECTIVES
Knowledge: Classify different ways of preserving foods ( salting, drying and freezing)
Skills: Arrange the steps in preserving foods
Values/Attitude: Express the importance of helping the family in improving their family income
III. SUBJECT MATTER
Food Preservation
IV. PROCEDURE
A. READINGS
Food preservation is the process of keeping food safe and maintaining its good quality. It prevents the growth of
microorganisms, or other microorganisms,as well as slowing the oxidation of fats that cause rancidity.
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more
specifically to brining (preparing food with brine, that is, salty water) and is one form of curing.It is one of the
oldest methods of preserving food.
Freezing is a method of preserving food by lowering the temperature to inhibit microorganism growth.
The method has been used for centuries in cold region.
Drying is a method of food preservation in which food is dried. It inhibits the growth of bacteria, yeasts,
and mold through the removal of water. Dehydration has been used widely for this purpose since ancient
times.

B. EXERCISES FOR SKILLS/ ANALYSIS USING HOTS FOR CONTENT SUBJECTS

EXERCISE 1
DIRECTIONS:
Classify the following foods below on how it could be preserved. Encircle the letter of
your answer.
Answer the questions below.

What kind of foods that are easily

rotten?

How do you know that the foods

are already rotten?

What will happen if you eat rotten

foods?

How will you prevent the spoilage of

those kinds of foods?

Why do we need to preserve foods?

EXERCISE 2
DIRECTIONS:
Identify the steps below in preserving foods. Write F for freezing, S for salting and
D for drying.

_____ 1. Once frozen, pack into freezer bags or use a vacuum sealer to avoid contact
with air.

_____ 2.

_____ 3.

Make a single layer in a freezer-safe container or baking sheet and freeze until
solid.
_____ 4.

_____5. Leave for about 12 hours ( 30 days) and wash salt crystals away with 10%
brine or saltwater.

A. ASSESSMENT/APPLICATION
DIRECTIONS:
Classify the ways on preserving foods. Fill in the table below.

Peas/cereals dilis/anchovy squid fruits tahong/shell

peanuts

Freezing Salting Drying

Prepared by

ELGEAN T. ZAMORA
Master Teacher I, Cabalawan Elementary School
Sogod District