6

NOT

Technology and Livelihood

Education
Quarter 2 – Module 8
Principles and Skills in Food
Preservation

Department of Education ● Republic of the Philippines

iii
Home Economics - Grade 6
Alternative Delivery Mode
Quarter 2 – Week No. 8 Module 8:
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials
from their respective copyright owners. The publisher and authors do not represent
nor claim ownership over them.

Published by the Department of Education – Division of Tangub City

Schools Division Superintendent: Agustines E. Cepe,CESO V
Development Team of the Module
Author: Geraldine M. Rizales
Reviewers: Nildie A. Malabosa, Titchie Nee F. Roloma
and Junnifer G. Gutang
Illustrator and Layout Artist: Benjamen Berenguel
Management Team
Chairperson: Agustines E. Cepe, CESO V
Schools Division Superintendent

Co-Chairpersons: Rosemarie T. Macesar

Assistant Schools Division Superintendent

Members Carmelita A. Jubay-CID Chief

Porferio A. Mosiquera, EPS-TLE
Gina L. Mandawe, EPS -LRMS
Marilou S. Galvez, PDO II
Binepie M. Tapao, Librarian II

Regional Evaluator: Gee Van Troy S. Ensendencia, Division of Lanao del Norte

Printed in the Philippines by

Department of Education – Division of Tangub City
Office Address: Anecito Siete Street.,Mantic, Tangub City
Telefax: (088) 395-3372
E-mail Address www.depedtangub.net
 6
Home Economics
Quarter 2 –Week No.8 Module 8
Principles and Skills in Food Preservation

This instructional material was collaboratively developed and reviewed

by select teachers, school heads and education program supervisors of the
Department of Education Tangub City. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education – Division of Tangub City at
www.depedtangub.net.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

 Table of Contents

How to Learn from this Module ...........................................................................................................ii

Icons of this Module ...............................................................................................................................ii

Lesson 13:
Preserve Food Applying Principles and Skills in Food Preservation
Processing……………………………………………………………..…………………1

Objective………………………………………….………………………1
What ‘s New………………………………………………….…………..1
What Is It ………………………………………….……………………..5
What’s More ……………………………………….…………………….9
What I Have Learned…………………………………………………..10
Assessment……………………………………………………………..13

Key to Answers……………………………………………………………..………….15
Appendices………………………………………………………………..……………18
References………………………………………………………………..…………….28
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii
Lesson Preserves Food Applying Principles and
13 Skills in Food Preservation Processing

What I Need to Know

Objectives:
Preserves food applying principles and skills in food
preservation processing (TLE6HE0h-12)

What’s New
How do you
preserve fruits,
vegetable,
meat and fish?
Read below!!!

Read below!!!
Vegetables maybe preserved
in the following ways:
1. Fresh vegetable can be
frozen after cleaning.
2. vegetable may be
canned, in sealed cans or
jars.
3. Vegetables maybe
preserved by the addition
of salt, vinegar and
sugar
4. Vegetables may be dried.

1
 Fruits may be preserved in the
following ways:
1. Fresh fruits may be
frozen.
2. Fruits can be canned or
packed in suitable jars
or cans
3. Fruits maybe cooked
with sugar to make
preserves.
4. Fruits may be dried or
candied.

Activity 13.1
Directions: Encircle the letter of the correct answer. Use activity sheet 13.1 for
your answers.
1. Which method of food preservation is best in preserving vegetables?
a. smoking b. pasteurizing
c. salting d. canning
2. Which method of food preservation is best in preserving fruits?
a. sterilizing b. sugar preservation
c. smoking d. salting
3. What is the best recipe using fruits and vegetables as the main
ingredients?
a. toccino and fish paste
b. pickled papaya and guava jelly
c. dried galunggong and pineapple jam
d. longganisa and banana crackers
4. What are the common condiments used in fruits and vegetables?
a. chili powder and salt b. sugar and salt
c. paminta and sugar d. mayonnaise and ketchup
5. Fruits and vegetables should be ______________before cooking.
a. cleaned and cut in strips b. smashed and flavored
c. sealed and cleaned d. sliced and boiled

2
 Fish maybe preserved for
future use in the following
ways:
1. Fish should be as fresh
as possible before
freezing.
2. Fish can be preserved
through canning,
drying, freezing,
pickling, salting and
smoking.
3. Properly dried fish
should be kept for up to
two months.

Meat may be preserved in

several ways:
1. Meat can be stored
safely for weeks and
months if preserved
properly.
2. It can be kept in
freezer to avoid
spoilage.
3. Meat can be
preserved through
canning, salting,
freezing, smoking
and drying.

3
Activity 13.2

Directions: Arrange each of set of jumbled letters to form

new words in preserving food. Write the
correct words on the activity sheet 8.2.

1. ZINGFREE __________________

2. CANINGN __________________

3. TINGSAL __________________

4. SMOKNGI _________________

5. DRYIGN __________________

Guide in Selecting Quality Food for preservation:

A. Fruits and Vegetables:
 Fresh with bright color.
 Free from insect bites and worms.
 The right degree of maturity and ripeness
 Heavy, firm and have pleasing aroma.
 Leaves and stems are crisp.
B. Meat (Pork, Beef, and Chicken):
 Do not have a foul or unpleasant odor.
 The meat must be firm and has a fine texture.
 It must have a stamped with the Bureau of Animal Industry logo.
 Beef meat is red while pork is pinkish.
 Fats are well distributed.
 Beef fat is yellowish while pork fat is white.
C. Fish:
 Fresh and have firm flesh.
 No foul odor and has bright red gills.
 Shiny and tight scales.
 Clear and bright eyes.

4
 D. Egg:
 Shell is slightly rough.
 Sinks in water.
 Clear when placed before the light.
 Yolks stand firm.

Healthy and Safety Practices in Food Preservation:

 Prepare the necessary tools, equipment, and ingredients before doing the
task.
 Wash hands thoroughly before handling food and ingredients.
 Concentrate on the task to avoid accidents in the work area.
 Be sure to know how to use the different tools in food preservation.
 Keep the work area clean.
 Try to work as fast as possible to avoid air exposing the food for so long.
 Ingredients must be labeled to avoid the mistake of mixing the wrong
ingredients.
 Return everything to its respective storage once you are done with the task.

What Is It
Read the
sample recipes
on how to
Preserved Vegetable Recipe: preserve foods.
Pickled Ampalaya
Ingredients:
 1 kilo ampalaya
 2 cups vinegar
 3 cups sugar
 ½ cup sliced ginger
 2½ tablespoon of salt
Procedure:
1. Wash and cut ampalaya into strips, ½ in thick and 1½ inches long.
2. Boil 2 cups vinegar, 3 cups sugar, salt and ginger for five minutes.
3. Add ampalaya and let it boil for five minutes
4. Separate ampalaya from the boiled mixture and let it cool.
5. Mix and pack in sterilized bottles.

5
 Preserved Fruit Recipe:

Candied Tamarind
Ingredients:
 1 cup ripe tamarind
 2 cups sugar
 2 cups sweet potato, boiled and mashed
 ⅓ cup salt, dissolved in cup of water
Procedure:
1. Mix all ingredients in a saucepan.
2. Cook over moderate heat.
3. Cook while stirring until thick enough to shape into balls.
4. Let it cool slightly.
5. Shape it into balls.
6. Roll in sugar and wrap in cellophane.

Activity 13.3

Directions: Choose the best answer for each item. Write your answer on Activity
Sheet No. 13.3.
1. Which of the following are the ingredients for Pickled Ampalaya?
a. vinegar and sweet potato
b. sugar, salt, and vinegar
c. ketchup and salt
d. oil, salt, and sugar
2. How many cups of vinegar are we going to use in 1 kilo of ampalaya?
a. 3 cups
b. 1 cups
c. 2 cup
d. 4 cups
3. What is the first step or procedure in making pickled ampalaya?
a. Mix all the ingredients.
b. Wash and cut the ampalaya into strips.

6
 c. Mix and pack in the bottles.
d. Boil the vinegar.
4. Which of the following are the ingredients in making candied tamarind?
a. sugar and water
b. sugar and oil
c. water and salt
d. sugar, tamarind, and salt
5. What is the last step in making candied tamarind?
a. Cook over moderate heat.
b. Shape into balls.
c. Roll in sugar and wrap in cellophane.
d. Let cool slightly

Recipe for Fish Preservation:

Tinapang Tilapia
Ingredients:
 1 kilo tilapia
 1 tbsp. salt
 5 cups water
Procedure:
1. Clean the tilapia.
2. Boil 5 cups water., 1tbsp salt and tilapia in a frying pan until
done.
3. Sundry for 15 minutes.
4. Prepare an improvised oven (big biscuit can) with sawdust,
metal grill and cover.
5. Open one side of the can from
7 top halfway. Light the sawdust.
Place the tilapia on the grill.
6. Cover the opening of the can to contain smoke inside.
7. Remove from the improvised oven when scales of tilapia turns
brownish.
8. Pack in plastic zip. Remove air using a straw.

7
 Recipe for Meat Preservation

Longganisa

Ingredients:
 1 kilo ground pork or chicken
 2 tablespoon salt
 1 tsp. black pepper
 2 cloves garlic
 1 cup sugar
 2 tbsp. soy sauce
Procedure:
1. Mix all the ingredients in a mixing bowl thoroughly.
2. Wrap the mixture in wax paper or plastic.
3. Pack in plastic and refrigerate.

Activity 13.4
Directions: Sequence the steps in preparing “Tinapang Tilapia” and write
number 1-8 in the space provided. Use Activity Sheet 13.4.
_______ Remove from the improvised oven when scales of tilapia turns
brownish.
_______ Clean the tilapia.
_______ Sundry for 15 minutes.
_______ Boil 5 cups water., 1tbsp salt, and tilapia in a frying pan until done.
_______ Prepare an improvised oven (big biscuit can) with sawdust, metal
grill and cover.
_______ Pack in plastic zip. Remove air using a straw.
________Open one side of the can from top halfway. Light the sawdust.
Place the tilapia on the grill.
_______ Cover the opening of the can to contain smoke inside.

8
 What’s More

Activity 13.5
Directions: Write the ways on how to preserve meat and fish using the web diagram.
Write your answers on Activity Sheet 13.5.

freezing

Meat

salting

smoking

Fish

drying

9
Activity 13.6
Directions: Write TRUE if the statement is correct and FALSE if it is not. Write
your answers on the Activity Sheet 13.6.
_________ 1. Vegetables may be dried.
_________ 2. Salting is one of the methods of food preservation with the use
of salt.
_________ 3. Meat can be preserved through sugar preservation.
_________ 4. Freezing is a quick and convenient way to preserve food.
_________ 5. Sardines, tomato sauce, pineapple sauce are examples of
smoking.
_________ 6. Keep the area clean is one of the healthy and safety practices in
food preservation.
_________ 7. The best time to preserve food is when they are not in season
because they are under supply food.
_________ 8. Preservation is the process or method of prolonging the
the usefulness of food and prevent spoilage.
_________ 9. The success of good food preservation starts with the proper
selection of ingredients.
_________10. Beef meat is pinkish in color and the pork is red.

What I Have Learned

 Preservation is the process or method of prolonging the usefulness of food

and prevent food spoilage.
 The best time to preserve food is when they are in season because they are
abundant and cheap.
 Foods commonly preserved are the meats, fishes, fruits, and vegetables.
 Preserve only foods that fresh and of good quality. Clean them before
cooking.
 Ways of preserving food are drying, freezing, salting, sterilizing, canning,
smoking, and sugar preservation.

10
  The success of good food preservation starts with the proper selection of
ingredients. Ingredients should be as much as possible of the best quality to
ensure the best quality products.

Activity 13.7

Directions: Complete each of the statements below by choosing the right

word/phrase from the box below. Write your answers on Activity Sheet 8.7.

drying
Dried Galunggong
selection of ingredients
canning
abundant and cheap
Preservation
smoking

1. ___________________is the process of prolonging the usefulness of food

and prevent food spoilage.

2. The best time to preserve food is when they are in season because they are
____________________.

3. The success of good food preservation starts with the proper _____________.
.
4. ___________________a fish recipe with a combination of salting and drying.

5. ____________________ is a method in which processed food is placed and

sealed in air tight cans example sardines.

11
Activity 13.8

Directions: Complete the graphic organizer below. Write your answers on Activity
Sheet 8.8

Guides in Selecting Quality Food for

preservation

Fruits and
Vegetables Meat Fish Egg

Does not have

foul or
unpleasant
odor.

Free from
insect bites Sinks in water
and worms

Shiny and
tight scales.

12
 Assessment

Directions: Choose the letter that corresponds to the correct answer for each item.
Use the Assessment Sheet for your answers.
1. The main purpose of preservation is to have food _______.
a. for emergencies
b. b. to have a balanced diet
c. as a dietary requirement
d. d. food in times of shortage
2. We start preserving food when there is ___________.
a. scarcity
b. abundance
c. under supply of food
d. low demand of food
3. Papaya Achara is an example of preserving food by _________.
a. Salting
b. heating
c. pickling
d. freezing
4. The following are characteristics of good quality pork EXCEPT _________.
a. Fine and firm
b. pink flesh
c. no foul odor
d. hard and thick
5. The following are characteristics of good quality of fish EXCEPT _________.
a. has bright tight scales
b. fats are well distributed
c. gills are bright red in color
d. fresh and firm flesh
6. Which method of food preservation is good in preserving fruits?
a. salting
b. sterilizing
c. sugar preservation

13
 d. smoking
7. Which of the following are the ingredients in Pickled Ampalaya?
a. vinegar and sweet potato
b. sugar, salt, and vinegar
c. ketchup and salt
d. oil, salt, and sugar
8. What is the first step or procedure in making pickled ampalaya?
a. Mix all the ingredients.
b. Wash and cut the ampalaya into strips.
c. Mix and pack in the bottles.
d. Boil the vinegar.
9. Which of the following are the ingredients in making candied tamarind?
a. sugar and water
b. water and salt
c. sugar and oil
d. sugar, sweet potato, and tamarind
10. What is last step in making candied tamarind?
a. Cook over moderate heat.
b. Shape into balls.
c. Roll in sugar and wrap in cellophane.
d. Let cool slightly

14
 15
Activity 13.1
1. D 4.B
2. B 5. A
3. B
Activity 13.2
1. FREEZING
2. CANNING
3. SALTING
4. SMOKING
5. DRYING
Activity 13.3
1. B
2. C
3. B
4. D
5. C
Activity 13.4
7
1
3
2
4
8
5 14
6
Activity 13.5
Meat: Fish:
 Freezing smoking
 Canning salting
 Salting drying
 Smoking pickling
 Drying canning
freezing
Key to Answers:
 16
Activity 13.6
1. True
2. True
3. False
4. True
5. False
6. True
7. False
8. True
9. True
10. False
Activity 13.7
1. Preservation
2. Abundant and cheap
3. Selection of ingredients
4. Dried galunggong
5. canning
Activity 13.8
Guides in proper selection of good quality of food preservation:
Fruits and vegetables:
 Fresh with bright color.
 Free from insect bites and worms.
 Right degree of maturity and ripeness required for preservation.
 Heavy and firm and have pleasing aroma
 Leaves and stems are crisp.
Meat:
 Does not have foul or unpleasant odor.
 Firm and fine texture
 Skin must have a stamp of Bureau of Animal Industry.
 Beef meat is red in color and the pork is pinkish.
 Fats are well distributed.
 Beef fat is yellowish and the pork fat is white
Fish:
 Fresh and have firm flesh.
 No foul odor and bright red gills.
 Shiny and tight scales.
 Clear and bright eyes.
Egg: 15
 Shell is slightly rough. 16
 Sinks in water.
 Clear when placed before the light.
 Yolks stands firm.
17
Lesson 13 - Assessment:
1. D
2. B
3. C
4. D
5. B
6. C
7. B
8. B
9. D
10. C
Appendices:

Worksheets

Activity 13.1
Name: _____________________________________ Grade: ______________
School: ____________________________________ Score: ______________
Teacher: ___________________________________

Directions: Encircle the letter of the correct answer.

1. Which method of food preservation is best in preserving vegetables?

a. smoking
b. pasteurizing
c. salting
d. canning
2. Which method of food preservation is best in preserving fruits?
a. sterilizing
b. sugar preservation
c. smoking
d. salting
3. What is the best recipe using fruits and vegetables as the main
Ingredients?
a. toccino and fish paste
b. pickled papaya and guava jelly
c. dried galunggong and pineapple jam
d. longganisa and banana crackers
4. What are the common condiments used in fruits and vegetables?
a. chili powder and salt b. sugar and salt
c. paminta and sugar d. mayonnaise and ketchup
5. Fruits and vegetables should be ______________before cooking.
a. cleaned and cut in strips b. smashed and flavored
c. sealed and cleaned d. sliced and boiled

18
Activity 13.2
Name: _____________________________________ Grade: _______________
School: ____________________________________ Score: _______________
Teacher: ___________________________________

Directions: Arrange each of set of jumbled letters to form new word in

preserving food.

1. ZINGFREE __________________

2. CANINGN __________________

3. TINGSAL __________________

4. SMOKNGI _________________

5. DRYIGN __________________

19
Activity 13.3
Name: _______________________________________ Grade: ______________
School: ______________________________________ Score: ______________
Teacher: _____________________________________

Directions: Choose the best answer of each item.

1. Which of the following are the ingredients for Pickled Ampalaya?

a. vinegar and sweet potato
b. sugar, salt and vinegar
c. ketchup and salt
d. oil, salt and sugar
2. How many cups of vinegar are we going to use in 1 kilo of ampalaya?
a. 3 cups
b. 1 cups
c. 2 cup
d. 4 cups
3. What is the first step or procedure in making pickled ampalaya?
a. Mix all the ingredients.
b. Wash and cut the ampalaya into strips.
c. Mix and pack in the bottles.
d. Boil the vinegar.
4. Which of the following are the ingredients in making candied tamarind?
a. sugar and water
b. sugar and oil
c. water and salt
d. sugar, tamarind and salt
5. What is the last step in making candied tamarind?
a. Cook over moderate heat.
b. Shape into balls.
c. Roll in sugar and wrap in cellophane.
d. Let cool slightly

20
Activity 13.4

Name: _______________________________________ Grade: _______________

School: ______________________________________ Score: _______________
Teacher: _____________________________________

Directions: Directions: Sequence the steps in preparing “Tinapang Tilapia” and write
number 1-8 on the space provided.

_______ Remove from the improvised oven when scales of tilapia turns
brownish.
_______ Clean the tilapia.
_______ Sundry for 15 minutes.
_______ Boil 5 cups water., 1tbsp salt and tilapia in a frying pan until done.
_______ Prepare an improvised oven (big biscuit can) with sawdust, metal
grill and cover.
_______ Pack in plastic zip. Remove air using a straw.
_______Open one side of the can from top halfway. Light the sawdust. Place
the tilapia on the grill.
_______ Cover the opening of the can to contain smoke inside.

21
Activity 13.5
Name: _______________________________________ Grade: _______________
School: ______________________________________ Score: _______________
Teacher: _____________________________________
Directions: Write the ways on how to preserve meat and fish using the web
diagram.

freezing
Meat

salting

smoking
Fish

drying

22
Activity 13.6

Name: _______________________________________ Grade: _______________

School: ______________________________________ Score: _______________
Teacher: _____________________________________

Directions: Write true if the statement is correct and false if it is not and
write the answer in the space provided.

_________ 1. Vegetables may be dried.

_________ 2. Salting is one of the methods of food preservation with the use
of salt.
_________ 3. Meat can be preserved through sugar preservation.
_________ 4. Freezing is a quick and convenient way to preserve food.
_________ 5. Sardines, tomato sauce, pineapple sauce are examples of
smoking.
_________ 6. Keep the area clean is one of the healthy and safety practices in
food preservation.
_________ 7. The best time to preserve food is when they are not in season
because they are under supply of food.
_________ 8. Preservation is the process or method of prolonging the
usefulness of food and prevent spoilage.
_________ 9. The success of good food preservation starts with the proper
selection of ingredients.
_________10. Beef meat is pinkish in color while pork is red.

23
Activity 13.7

Name: _______________________________________ Grade: _______________

School: ______________________________________ Score : _______________
Teacher: _____________________________________

Directions: Complete each of the statements below by choosing the right

word/phrase from the box

drying
Dried Galunggong
selection of ingredients
canning
abundant and cheap
Preservation
smoking

1. ___________________is the process of prolonging the usefulness of food

and prevent food spoilage.

2. The best time to preserve food is when they are in season because they are
____________________.

3. The success of good food preservation starts with the proper _____________.
.
4. ___________________a fish recipe with a combination of salting and drying.

5. ____________________ is a method in which processed food is placed and sealed in

airtight cans example sardines.

24
Activity 13.8
Name: _______________________________________ Grade: _______________
School: ______________________________________ Score: _______________
Teacher: _____________________________________
Direction: Complete the graphic organizer below.

Guide in Selecting Quality Food for

preservation

Fruits and
Meat Fish Egg
Vegetables

Does not have

foul or
unpleasant odor.

Free from insect

bites and worms Sinks in water

Has bright tight

scales.

25
Assessment

Name: ____________________________________ Grade: _______________

School: ___________________________________ Score: _______________
Teacher: __________________________________

Directions: Choose the letter that corresponds to the correct answer of each item.

1. The main purpose of preservation is to have food _______.

a. for emergencies
b. to have a balanced diet
c. as a dietary requirement
d. food in times of shortage
2. We start preserving food when there is ___________.
a. scarcity
b. abundance
c. under supply of food
d. low demand of food
3. Papaya Achara is an example of preserving food by _________.
a. Salting
b. Heating
c. pickling
d. freezing
4. The following are characteristics of good quality pork EXCEPT _________.
a. Fine and firm
b. pink flesh
c. no foul odor
d. hard and thick
5. The following are characteristics of good quality of fish EXCEPT _________.
a. has bright tight scales
b. fats are well distributed
c. gills are bright red in color
d. fresh and firm flesh

26
6. Which method of food preservation is good in preserving fruits?
a. salting
b. sterilizing
c. sugar preservation
d. smoking
7. Which of the following are the ingredients in Pickled Ampalaya?
a. . vinegar and sweet potato
b. sugar, salt and vinegar
c. ketchup and salt
d.. oil, salt and sugar
8. What is the first step or procedure in making pickled ampalaya?
a. Mix all the ingredients.
b. Wash and cut the ampalaya into strips.
c. Mix and pack in the bottles.
d. Boil the vinegar.
9. Which of the following are the ingredients in making candied tamarind?
a. sugar and water
b. water and salt
c. sugar and oil
d. sugar, sweet potato and salt
10. What is last step in making candied tamarind?
a. Cook over moderate heat.
b. Shape into balls.
c. Roll in sugar and wrap in cellophane.
d. Let cool slightly

27
References:

DEPED Learning Resource Portal (Home Economics Grade 6) , Bantigue,R.M , Pangilinan,

J.P. (2014)

28
For inquiries and feedback, please write or call:

Department of Education – Division of Tangub City

Office Address: Anecito St., Mantic, Tangub City

Telefax: (088) 395 – 3372
Website: www.depedtangub.net

29