6

TLE
Quarter 2–Learning Activity Sheet 1
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Development Team of the Module
Writer: Raquel R. dela Pena ,San Juan Elementary School
Editor: Name, School
Reviewer: Name, School
Illustrator: Name, School
Layout Artist: Name, School
Management Team: Superintendent: Engr. Edgard C. Domingo PhD, CESO V
Asst. Superintendent: Melissa S. Sanchez EdD, CESE
Asst. Superintendent: Shirley B. Zipagan EdD, CESE
CID Chief: Celia R. Lacanlale PhD
SGOD Chief: Arceli S. Lopez PhD
EPS-I, English: June D. Cunanan
EPS-I, LRMDS: Ruby M. Jimenez PhD

Published by the Department of Education, Schools Division of Pampanga

Office Address: High School Boulevard, Brgy. Lourdes, City of San Fernando,
Pampanga
Telephone No: (045) 435-2728
E-mail Address: pampanga@deped.gov.ph

Copyright 2021
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
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module 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.
 TLE 1

Name: _____________________________ Grade: ______________

Date: ______________________________ Score: ______________

LEARNING ACTIVITY SHEET

Methods of Food Preservation

I. Background Information for Learners

Food Preservation is the process of preparing food for future consumption by

preventing its spoilage. The proper storage and preparation of food for future use
has been a major concern not only of the family but also of the food industry.
Food preservation is the answer to the problem of inadequate food supply as
nutritious and palatable meals for the family.

Methods of Food Preservation

1. Chilling and Freezing
Bacteria and yeast grow best at specific temperatures, usually between
40 F to 140 F. By lowering the temperature below 40 F their metabolic
and reproductive action is significantly slowed. While this may not kill the
bacteria and yeast, it does slow the spoilage process. Although freezing
food has been used in colder climates for hundreds of years, the
expansion of electricity and home appliances in the early and mid-20th
century greatly expanded the use of freezing as a food preservation
method.

2. Canning
Canning preserves food by removing the oxygen needed for most
microorganisms to grow. Since some organisms can flourish in the
absence of oxygen, canning is usually combined with a second factor
that inhibits microbial growth, like acid or salt (usually in the form of a
brine). Canning became a popular method of food preservation with the
industrial revolution and is still quite popular today.

3. Salting
Salting preserves food by removing the moisture and creating an
environment unsuitable for microbial growth. Very few bacteria grow in
high salt solutions, so simply adding a very high amount of salt can be an
effective method of preservation. Salting is one of the oldest known
methods of food preservation. Natural sea salts abundant in the
 Mediterranean region were readily available in ancient times and were
used to preserve meat, fish, vegetables, and even some fruit.

4. Fermenting
Fermenting is another ancient technique of food preservation that has
remained popular to this day. The popularity is most likely attributed to
the unique flavor that is accrued through fermentation. Fermentation itself
is a form of food spoilage, but when the microorganisms are tightly
controlled, it can produce desirable effects and provide safeguards
against harmful organisms. The bacteria or yeast used in the
fermentation process produce acid as a byproduct, which acts to
prevents other, potentially harmful bacteria from thriving.

5. Pickling
Pickling fruits and vegetables create an inhospitable environment for bacteria.
Potentially dangerous pathogens simply can’t survive the acidity of vinegar,
which means food can be kept safe and edible for years.
Pickling is one of the simpler methods of food preservation, but it drastically
changes the flavor of most fruits and vegetables. The process involves
creating a pickling solution of white vinegar, salt and sugar, which is brought
to a boil in a pan. The fruits and vegetables are placed in an airtight jar, and
the solution is poured on top until all of the food is submerged. The jar is then
sealed and stored for several days – as many as seven, for particularly
chunky summer vegetables such as zucchini.

II. Learning Competency: (with code)

Explains different ways of food preservation. (TLEHE6-Of-10)

III. Activities

Activity 1

Directions: Put a  on th picture of food that undergone preservation and X on

the
food that does not. Goodluck!

Example:


1. 2.
 3. 4.

5.

6. 7.

8. 9.

. Great job! You may now proceed to Activity 2

Activity 2

Directions: Classify the following foods according to ways of preservation used. The
first one is already done for you.

Sardines Salted egg Tinapa Milk Vinegar

Bagoong Dried fish Ham Fish sauce Chicharon

Dried Mango

Smoking Drying Salting Canning Fermented

Tinapa
 Good job ! You may now proceed to Activity 3

Activity 3

Directions: Choose the preservation method used in the following food. Write the
letter of the correct answer before each number.

Example : ___C_ Bagoong

a. Canning b. Smoking c. Fermenting d. Salting

______1. Vinegar
a. Canning b. Smoking c. Fermenting d. Salting

______ 2. sardines
a. drying b. canning c. smoking d. fermenting

______ 3. ham
a. smoking b. canning c. fermenting d. salting

______ 4. liverspread
a. pickling b. salting c. drying d. canning

______ 5. atchara
a. drying b. pickling c. canning d. salting

______ 6. Salted egg

a. drying b. canning c. salting d. pickling

______ 7. Butong pakwan

a. drying b. salting c. smoking d. canning

______ 8. Pork and beans

a. fermenting b. salting c. canning d. smoking

______ 9. soysauce
a. salting b. fermenting c. canning d. drying

______ 10. yogurt

a. canning b. salting c. drying d. fermenting

Excellent ! Proceed to Activity 4

Activity 4
Directions: Think of a method that can be use in every situation. Write your answers
on the space provided. Answers may vary (2 points each)

Example : The banana trees in your backyard fell down during the typhoon
Basyang, it happens that those trees were full of fruits now what are you going to do
in order to prolong the shelf life of those bananas?
Possible Answer : If those bananas were ripe I will cook them with sugar , for the
unripe one I will use the drying method to be able to make a banana chips.

1. Father harvested tilapia in the fishpond, some were given to neighbors and
relatives but still plenty were left at home, without the presence of refrigerator
what method of food preservation can use to those tilapias?
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2. If you have a papaya orchard in your backyard, suddenly typhoon “Pedring”

comes in, therefore the papaya fruit fell on the ground. What are you going to
do to the papaya? What method to be use to preserve the papaya?
______________________________________________________________
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3. Mother served breakfast to her family a dish of fish, fried eggs and
complimented with tasty onions, garlic and pepper in a juice of vinegar. What
method did mother practiced to preserve condiments?
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4. Thea’s father wanted to sell an egg that will be undergone food preservation
because they have started to breed duck. What kind of method they will use
for when they harvest the eggs?
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5. Mang Nilo harvested 50 baskets of mangoes, he sold the 40 baskets to the

nearest market, the 5 baskets of mangoes were distributed to his
neighborhood. He left 5 baskets of them for family consumption but they can’t
consume all. What is the best method can Mang Nilo use to prolong the shelf
life of the remaining ripe mangoes?
______________________________________________________________
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Very Good! You may go now with the next Activity.

III. Rubric for Scoring (If necessary)

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IV. Reflection:

1. What part of this Learning Activity Sheet have you encountered with difficulty?
Why?
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2. What part of this Learning Activity Sheet you learned easily? Why?
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V. References:
Melc 6
, https//www.britannica.com>topic
LIFE Skills Through TLE by ^
Gloria A. Peralta ,EDd_
Ruth A Arsunue
Yolanda L. Quiambao
Helenay Ann C. Ariola
Authors
Elaine Q. Borazon,PhD
Editor

VI. Answer Key:

Activity 1 Activity 2 Activity 3 Activity 4
1.  Smoking 1. C 1. drying
2.  Tinapa, ham 2. B 2. picking
3.  3. A 3. picking
4. X Drying 4. D 4. fermentation
5. X Dried fish, chicharron 5. B 5. drying
6. X Dried mango 6. C
7.  7. A
8.  Salting 8. C
9. X Salted eggs 9. B
10. X 10. D
Canning
Sardines, milk

Fermentation
Bagoong, fish sauce,
vinegar
 Prepared by:
Home Economics Grade 6 Teachers