Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF CITY OF SAN FERNANDO (P)
ALASAS ELEMENTARY SCHOOL
ALASAS, CITY OF SAN FERNANDO PAMPANGA

DETAILED LESSON PLAN IN TECHNOLOGY & LIVELIHOOD EDUCATION 6

Quarter 1- Week-6-Day-1-5

I. OBJECTIVES

A. Content Standard:
demonstrates an understanding of and skills in the basics of food preservation
B. Performance Standard:
preserve food/s using appropriate tools and materials and applying the basics of food
C. Learning Competency:
explains different ways of food preservation (drying, salting, freezing, and processing), uses the tools/utensils and
equipment and their substitutes in food preservation/ processing and preserves food applying principles and skills
in food preservation processing TLE6HE-0f-11

LESSON OBJECTIVES:
1. Define food preservation
2. Identify the ways of food preservation
3. Identify the tools/utensils and equipment and their substitute in food preservation
4. Discuss the health and safety practices in food preservation
5. Apply the knowledge and skills in food preservation processing

II. CONTENT: DIFFERENT WAYS OF FOOD PRESERVATION

III. LEARNING RESOURCES

A. References: MELCp. 16 , TLE LM p.124-131
B. Other Learning Resources: https://www.highspeedtraining.co.uk/hub/food-preservation-methods/
C. Materials: PPT, laptop, pictures
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson (Balik-aral sa nakaraang aralin at/o pagsisimula ng
bagong aralin)

In the previous lesson, you just have learned about household linens. You learned about the different
tools and materials you need in sewing, preparation for a sewing project, and how to sew creative and marketable
household linens as means to augment family income. Continue sewing household linens and apply all the
knowledge and skills you have gained in the pass lesson.

Today, you are going to study a new topic in Home Economics but before that try to rearrange first the set
of letters below to form the names of popular preserved food made in the Philippines.
1. DIERD GOMAN 3. DIRESASN
2. INGLASONGA 4. APINAT

Preserved foods like fruit jams, dried fish, ham and other processed meat are much in demand in the
market. For this season, it can be a suitable business venture for the people looking for ways to supplement the
family income.

In different times of the year, some foods are abundant especially fruits and vegetables. Consequently,
when these foods are not consumed, they get spoiled and wasted. There are times when these foods are hard to
find in the market and, thus, they become expensive. Lack of food supply and wastage of excess foods are
problems that can be solved by food preservation.

B. Establishing a purpose for the lesson (Paghahabi sa layunin ng aralin)

In this lesson, you will learn the different ways of food preservation. In addition, this will also include a
discussion on how to plan a food preservation. You will also learn about the safety practices to maintain sanitary
conditions in the workplace as well as the food products.
 This lesson includes recipe suggestions which you can use for your preservation projects as well as a
listing of tools and utensils used in the different food preservations.

C. Presenting examples/instances of the lesson (Pag-uugnay ng mga halimbawa sa bagong aralin)

LET’S
LEARN!
Fresh fruits, vegetables, and meat are food items often used for the food preservation. People love to have
them at home or give them as gifts. Having the knowledge and skill in food preservation can therefore be a source
of livelihood for the family. Just a little capital is needed, and one can start a home business in food preservation.

D. Discussing new concepts (Pagtalakay ng bagong konsepto at paglalahad ng bagong kasanayan #1)
LET’S BE INFORMED!

Food preservation is the process of preparing food for future consumption by preventing its spoilage.
Food preservation is the answer to the problem of inadequate food supply as well as the need for nutritious and
palatable meals for the family.

The goal of food preservation is the prevention of spoilage. Delay in the use of fresh foods alters its
freshness, taste, and nutritive value. Spoiled food becomes unfit for use. Correct food preservation techniques can
prevent spoilage and retain the nutritive value, natural color, and texture of the food. It is also very important to
maintain the sanitation of food.

DIFFERENT WAYS OF PRESERVING FOOD

 Drying- This is the easiest and the most common method. The moisture content of the food is removed.
 Drying under the sun – food is salted and placed under the sun.
 Mechanical dryer – uses artificial heated air with the use of a machine.
Example: tuyo, pork skin, monggo, shrimp

 Salting – Application of salt to the food to be preserved.

Example: bagoong, burong manga, mustard, salted egg, fish sauce

 Freezing – This is a quick and convenient way to preserve food such as meat, meat, poultry, and fish, which are
stored in the freezer until they are to be consumed.

 Refrigeration- Food is kept at low temperature to prolong their freshness.

 Example: eggs, milk, fruits, vegetables

 Smoking – This is a method in which food items such as cured meat or fish is exposed to smoke not only to
preserve them but also to add flavour and color.
Example: tinapa, tapa, longganisa , ham

 Curing – This method is done by soaking or injecting meat with preservatives like sugar, salt, and vinegar
solution. Example: longganisa, tocino

 Pickling – Adding pickling solution vinegar, salt, and sugar to vegetables like grated green papaya, ginger,
carrots, onion, and bell pepper.

 Canning – This is a method in which processed food is placed and sealed in airtight cans.
Example: sardines, tomato sauce, pineapple sauce
 Different Ways of Preserving Fruits
 Sugar Preservation
Jam- the fruit is mashed and cooked with sugar
Jelly – clear fruit juice cooked with sugar, which gelatinizes in cooking
 Sterilization – this process involves using heat to kill microorganisms and bacteria. After sterilization, the food
item must be stored properly to have shelf life of up to several years.

What do you think is best and healthiest way of food preservation? Explain why.
_____________________________________________________________________

Benefits of food preservation

Food preservation is important for the following reasons:
1. It contributes to better nutrition for the family by preventing scarcity of food. Balanced meals may be attained
only if there is a year-round supply of fruits and vegetables
2. It is a means of increasing the family income. When harvest is abundant and the food supply is more than enough
for the family, the excess products can be preserved and sold in the market.
3. It helps in the economic development of the country since the excess foods can be preserved and sold in the
market.
4. Foods are made available throughout the year. They may be preserved in preparation for the coming event like the
town fiesta, Christmas, and other special occasions.
5. Food preservation makes food or harvest available in places where they are not prepared or grown.
6. It is profitable as a hobby as well as means of livelihood

What do you think are the disadvantages of preserving food for your family?
_____________________________________________________________________

E. Continuation of the discussion of new concepts (Pagtalakay ng bagong konsepto at paglalahad ng bagong
kasanayan #2)

LET’S BE INFORMED!

Now you know the different ways of food preservation, study the tools and equipment contribute to the
success of food preservation that you will use in your food preservation project.

Tools and Equipment needed in preserving food

1. Knife- is a cutting tool used in paring, peeling, and cutting food.

2. Mixing bowl- is used for placing and mixing ingredients.

3. Tray- container where ingredients are placed during preparation.

4. Chopping board – is where food is placed when cut.

5. Colander- is where vegetables and fruits are drained.

6. Glass measuring cup- is used in measuring liquid ingredients.

7. Measuring spoons – are used for measuring ingredients in small quantity.

8. Preserving bottles- it is where food to be preserved are placed.

9. Grater – used for grating fruits or vegetables.

10. Funnel- is used for placing liquid in containers with small opening.

11. Strainer- is used in straining food to remove lumps or drain food in small quantity.

12. Weighing scale- is used to weigh required ingredients.

 13. Hand towel- is used for wiping bottles and hands while working.

14. Plastic measuring cup- is used for measuring dry ingredients.

FOOD PRESERVATION GUIDELINES

1. Use food in season.
2. Use properly sanitized and appropriate equipment.
3. Be clean and wear clean kitchen outfit.
4. Have all the needed ingredients and equipment on hand before starting to work.
5. Select the best process and method for your product.
6. Be well-organized, systematic, and quick while working.
7. Follow the recommended time and temperature in the recipe.
8. Seal the jars tightly, put proper labels, and store in a cool, dry place.

Here are the some recipe for the food preservation. Study the recipe and choose one that you are going to do for
your food preservation project.

Preserved Langka Pineapple Jam

Ingredients: Ingredients:
½ kilo langka fruit , 2 cups sugar , 1 cup water 2 cups chopped pineapple
2 cups refined sugar
Procedure:
1. Remove seeds of langka fruit. Procedure:
2. Boil 2 cups sugar and 1 cup water until thick. 1. Cook 2 cups chopped pineapple and 2 cups
3. Add langka. sugar until slightly thick.
4. Cook for few minutes until done or transparent 2. Put in sterilized jar.
.

Note: You can use saba banana, camote using the same
measurements Note: You can use mango using the same
measurements
 Pickled Papaya
Ingredients:
Pickled Ampalaya
2 medium sized green papaya , 1 pc carrot
2 pcs bell pepper, 1 large pc ginger
Ingredients:
3 cups sugar, 2 cups vinegar , 1 cup salt
I kilo ampalaya
2 cups vinegar
Procedure:
3 cups sugar
1. Peel, slice papaya and remove seeds.
½ cup sliced ginger
2. Grate papaya using a small holed grater.
2 1/2 tbsps salt
3. Mashed with 2 tbsps salt .
4. Squeeze with the use of a fishnet or
Procedure:
unbleached musklin ( katsa). Do not wash.
1. Wash and cut ampalaya into strips, 1/2 in
5. Flake and spread on a tray.
thick and 1 ½ inches long.
6. Slice carrots, bell pepper, ginger into
2. Boil 2 cups vinegar, 3 cups sugar , salt and
strips.
ginger for five minutes.
7. Boil 2 cups vinegar, 3 cups sugar, 2 tbsps
3. Add ampalaya and let boil for five minutes.
salt and ginger for 5 minutes.
4. Separate ampalaya from the boiled
8. Add carrots, bell pepper, onion, garlic and
mixture and let cool.
boil for 3 minutes.
5. Mix and pack in sterilized bottles.
9. Remove from stove.
10. Separate vegetables from vinegar and let
Note: You can use Eggplant, Papaya using the
cool.
same measurements.
11. Mix together when cold and add papaya.
12. Taste, add sugar or salt if necessary. If you
want to add more vinegar, boil it first.

Tocino
Ingredients:
1 kilo sliced pork or chicken, 1 cup sugar , 2 tbsps salt

Procedure:
1. Wash pork.
2. Sprinkle sugar and salt
3. Mashed thoroughly until the sugar and salt dissolve.
4. Pack and refrigerate.

Salted Eggs
Longganisa
Ingredients: Ingredients:
1 kilo ground pork or chicken breast 12 pcs eggs (itik) , 6 cups salt, 6 cups water
1 cup sugar, 3 tbsps soy sauce , 2 cloves garlic
1 tbsps black pepper, 2 tbsps salt Procedure:
1. 1. Wash eggs.
Procedure: 2. 2. Boil salt and water for 10 minutes and stir
1. Mix all ingredients thoroughly. constantly.
2. Wrap in cut write or plastic. 3. 3. Let it cool.
3. Pack in plastic and refrigerate. 4. 4. Place in a jar, bottle or plastic container.
5. 5. Soak the eggs for two weeks.
6. 6. Cover tightly.
Tinapang Tilapia
Ingredients:
I kilo tilapia, I tbsp. salt, 5 cups water

Procedure:
1. Clean the tilapia.
2. Boil 5 cups water , 1 tbsp 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 top halfway. Light up 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 turn brownish.
8. Pack in plastic zip. Remove air using a straw.
 Before you start your food preservation project, it is very necessary to learn first the healthy and safety practices
in food preservation.

Healthy and safety practices in food preservation

Food preservation can be done safely and sanitarily if the following steps are done correctly.
 Prepare the necessary tools, equipment, and ingredients before starting the task.
 Wash hands thoroughly before handling food and ingredients.
 Concentrate on the task to avoid accidents in the work area.
 As much as possible, sit down while doing the task to avoid getting tired easily.
 Be sure to know how to use the different tools and equipment in food preservation.
 Keep the work area clean.
 Try to work as fast as possible to avoid air exposing the food for so long.
 Be sure to add labels to all ingredients to be used to avoid the mistake of mixing the wrong ingredients.
 Return everything to their respective storage once you are done with the task.

F. Developing mastery (Paglinang sa kabihasnan)

A. Determine the market demands and trends on preserved foods by making a survey in the market.
Identify the preserved foods sold under the following ways of preserving food. Use the format below.

Drying Freezing Smoking Refrigerating Pickling Curing Sugar Salting

Preservation

B. In the absence of the following tools, what other tools can be used as substitute?
1. Measuring cup
2. Tablespoon
3. Mixing bowl
4. Tray
5. Colander

G. Finding practical applications of concepts and skills in daily living (Paglalapat ng aralin sa pang araw-araw na
buhay)

Choose 1 food preservation you would like to do for your project. Ask the assistance/guidance of your
parents/guardian. Choose the food preservation that the ingredients are already available in your home. Take a
photo/video and send it to your teacher.

H. Making generalizations and abstractions about the lesson (Paglalahat sa aralin)

Preserved food like fruit jams, dried fish, ham, and other
processed meat are much in demand in the market. For this
reason, it can be viable business for people looking for ways
to augment the family income. It is necessary to follow the
I. guidelines in food preservations to prevent spoilage. E
v
a You also learned in this lesson the different ways of
food preservation, the tools/utensils/equipment that you
l
need in the food preservation and the healthy and safety
u practices in food preservation.
a
t
i
ng learning (Pagtataya ng
Aralin)

Great! You are now ready for your assessment. Answer the following questions.

A. Write the method used in preserving the following. Do it on your paper.

1. Tinapa________________________ 6. Bagoong ______________________

 2. Longganisa ____________________ 7. Tocino ________________________
3. Canned milk ___________________ 8. Ham __________________________
4. Tuyo _________________________ 9. Pineapple juice __________________
5. Squid rings____________________ 10. Ice cream ______________________

B. Fill in the blanks with the correct answer.

_____________1. It is done by exposing the food under the heat of the sun.
_____________2. Drying is a process to preserve fruits and fish only.
_____________3. Examples of canned food are sardines and potted meat.
_____________4. Natural preservatives include salt and sugar.
_____________5. Vinegar is the main ingredient for pickling.

J. Additional activities for application or remediation (Karagdagang Gawain para sa takdang-aralin/ o

remediation)
REINFORCEMENT:

A. Answer the following questions. Do it on your paper.

1.What is food presentation?
2. How can you ensure that you have succeeded in preserving your food?
3. What preserved food are much in demand in the market today?

B. Where do we use the following tools? Write your answer on your paper.
1. Fork
2. Spoon
3. Hand towel
4. Weighing scale
5. Grater
6. Measuring spoons
7. Glass measuring cup
8. Chopping board
9. Tray
10. Hand towel

ROCHELLE MAY M. CANLAS MARY JANE G. URQUICO

Name and Signature of Teacher Name and Signature of School Head
(Pangalan at Lagda ng Guro) (Pangalan at Lagda ng PunongGuro)