Tle He6 Module 6

6
TECHNOLOGY and
LIVELIHOOD EDUCATION 6
(Home Economics)
Module: 6
Food Preservation, Tools/
Equipment and Processes
TLE 6 – HOME ECONOMICS 6– MODUL 6: FOOD PRESERVATION
Grade 6 TLE (Home Economics)

Module 6: Food Preservation, Tools/Equipment and Processes
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The publisher and authors do not represent nor claim ownership over them.
Regional Director: Gilbert T. Sadsad

Assistant Regional Director: Jessie L. Amin
Development Team of the Module
Writers: VERNNA LEE R. SINOGBA

NERISSA ZAMORA
MARLON AQUINO
Editors: HERMAN E. BOBIS & DANTE SANTELICES
Reviewers: HERMAN E. BOBIS
Illustrator: ABEGAIL B. DAJAC
Layout Artist: ABEGAIL B. DAJAC
SINOGBA, ZAMORA & AQUINO 2

TECHNOLOGY AND
LIVELIHOOD EDUCATION 6
(Home Economics)
Quarter 0 - Module: 6
Food Preservation, Tools/
Equipment and Processes

TABLE OF CONTENTS
Page
How to use this Module 4

What to learn from this Module 4
Objectives 5
Learning Competency 5
Pot Of Words (Technical Terms) 7
Skills Warm Up (Pre-Test) 7–9
Key In – Introduction 10
Lesson 1: Different ways of Food Preservation 10 - 13
Learning Task 1 (Groufie Time) 14
Learning Task 2 (Final Stretch) 15
Checkpoint (Self Check) 15
Key In – Introduction 16
Lesson 2: Tools/Utensils & Equipment and their
16 - 20
Substitutes in Food Preservation
Learning Task 1 (Groufie Time) 21
Key In - Introduction 23
Lesson 3: Preserved Food Applying Principles &
23 - 26
Skills in Food Preservation
Learning Task 1 (Groufie Time) 27 - 28
Take Note (Things to Remember) 29
It’s Time to Show What You Know (Post Test) 30 - 31
Learn at Home (Assignment) 32
Answer Key 33 - 35
References 36 – 38

HOW TO USE THIS MODULE
Welcome to the Module on Food Preservation with the following

competencies:
➢ Explains the different ways of food preservation(drying,

salting, freezing and processing - TLE6HE0f-10
➢ Uses the tools/utensils and equipment and their substitutes in
food preservation/processing - TLE6HE0g-11
➢ Preserved food applying principles & skills in food
preservation/processing - TLE6HE-0h-12
This module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Task/Job Sheets, Operation Sheets and Self Check.
Do these activities on your own and answer the Self-Check at the end of each learning
activity.
If there are questions or clarifications regarding this module, ask your

EPP/TLE teacher for assistance.

WHAT TO LEARN FROM THIS MODULE
In this module you will learn the process on the different method of food
preservation, tools/utensils and equipment and their substitutes in food
preservation/processing and Preserved food applying principles & skills in food
preservation/processing. This will widen your learning experiences, desirable work
attitude and skills necessary for you to become independent and productive individual
in the future.
You may already have some basic knowledge and skills covered in this
module. If you can demonstrate competence to your teacher in a particular skill, talk
to your teacher so you do not have to undergo the same training/module again.
After completing this module, ask your teacher to assess your competence.
Result of your assessment will be recorded in your achievement record. All the
learning activities are designed for you to complete at your own pace.
In this module, you will find the activities for you to complete and relevant
information sheets for each learning outcome. Each learning outcome may have more
than one learning activity.
This module is prepared to help you achieve the required competency in

receiving and relaying information. This will be the source of information that will
enable you to acquire the knowledge and skills in Grade 6 TLE Home Economics
independently at your own pace with minimum supervision from your teacher.

OBJECTIVES
A. Content Demonstrates an understanding of and skills in the
Standards basic of food preservation.
B. Performance Preserve foods using appropriate tools and materials
Standards and applying the basics of food.
3.1 Explains different ways of food preservation
(drying, salting, freezing & processing).
TLE6HE-0f-10
C. Learning 3.2 Uses the tools/utensils and equipment and their
Competencies substitutes in food preservation/processing
TLE6HE0g-11
3.3 Preserved food applying principles & skills in
food preservation/processing TLE6HE-0h-12
Subject/Grade/Compone
Grade 6 TLE – Home Economics
nt:
✓ Explains the different ways of food
preservation(drying, salting, freezing and
processing)TLE6HE0f-10
✓ Uses the tools/utensils and equipment and
Competency: their substitutes in food
preservation/processing TLE6HE0g-11
✓ Preserved food applying principles & skills
in food preservation/processing TLE6HE-
0h-12
Week 6 - Food Preservation, Tools and
Module
Equipment
Title/Topic/Lesson 1:
and Processes
Dear Mentor,
As a response to our new goal in learning, series of modules are

designed and developed. It includes the MOST ESSENTIAL
LEARNING COMPETENCIES (MELC) to meet the challenges facing
the current situation in education, health & safety.
This module will be helpful in the continuous learning of the

pupils be in or out of school with the assistance and cooperation of
parents and mentors.
It is expected that this module will be of great help in developing

the abilities and skills of the learners.
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.pngitem.com%2Fmiddle%2FJoTmwh_teacher-png-teacher-cartoon-transparent-
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.clker.com%2Fclipart-

https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.vectorstock.com%2Froyalty-free-vector%2Fcartoon-boy-holding-giant-book-and-pencil-vector-
Dear Learners,
I hope you are feeling great. Welcome to another set of

meaningful learning experiences. Join me as we discover and
explore this exciting topic.
Are you ready? Good! Let’s do this!

Technical Terms
Hey kids, these are the
words you are going to
encounter as you go through
. this module, so keep in mind!
New ideas
Decay/unfit
to eat
Using up of a
Transform raw
resource
ingredients into
Market Demands- other food
products
amount of goods
purchased in the Tools
device
market
Added to food to
prevent spoilage Method
Manner of
Lasting/
doing
prolonged
something
Raw materials-
fresh Trend
fad
https://www.google.com/url?sa=i&url=http%3A%2F%2Fclipart-

Before we start with our discussion, we have to determine what you

know about our topic. Should we start exploring them?
Let’s do a skills- warm up then! Good luck!
Pretest
To determine your possessed learning from this module, you need to answer
this PRE-TEST. Write your answer in your notebook. The result of this pre-test will
be the basis of your teacher in giving reinforcement for you to become competent
after finishing the module.
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.pinclipart.com%2Fpins%2Fstart-
Directions. Identify what is asked or described in each item then write the
letter of the correct answer in your notebook.
1. What is the preservative agent used in salted egg and all kinds of dried fish?
a. Vinegar b. sugar c. salt d. soy sauce
2. The process of preparing food to prevent spoilage for future consumption.

a. method b. food preservation c. canning d. spoilage
3. When water content is removed in food, what method of preservation is used?

a. Freezing b. smoking c. sugaring d. drying
4. In this method, food must reach a temperature of zero degrees Celsius to

maintain the good quality of food.
a. Smoking b. drying c. sugaring d. freezing
5. Food preserved like atchara, sardines or jam are stored in a _________.

a. Tray b. mixing bowl c. container d. glass measuring
cup
6. To know the exact measurement of your wet and dry ingredients in food
preservation you need
a. Measuring cup b. salometer c. peeler d. mixing bowl
7. A kitchen tool used to grate or shred and turn foods into fine pieces.
a. Peeler b. grater c. salometer d. strainer
8. Measure the temperature of food if it has been cooked properly or being

stored in the right temperature.
a. Pressure canner b. instant read-thermometer c. timer d. peeler

9. Used to pulverize tough or hard food:

a) magnets b) food processor c) dish towels d. tongs
10. Which of the following factors are needed in food preservation?

A. Availability of raw materials. C. poor quality standard of raw materials
B. High cost of goods D. Low market demands
11. A tool used for slicing, chopping and mincing.

a. kitchen shears b. knife c. tong d. grater
12. Good quality fruits and vegetables should be _____________

a. fresh with bright color c. in abundance since they are in season
b. of unusual size and shape d. uniform in texture and color
13. Good quality fish should NOT have _______________

a. clear bright eyes c. a strong seaweed odor
b. shiny and tight scales in a firm body d. slightly foul odor
14. In preparing food preserve, maintain strict _____________

a. hygiene at all times c. use of ingredients
b. time and energy used d. schedule to follow
15. Good quality pork should have __________________

a. an unusual meaty odor c. color ranges from pinkish to bright color
b. thick skin and fat d. thin lean meat
Now, check your work. Refer to the answer key that your teacher will
provide. Did you get a good score?
If you get…
`
11-15 Very Good You have gained complete knowledge on the topic.
6-10 Good You have gained adequate learning on the topic.
0-5 Fair You can study the topic again to improve.
How was it? . . . Don’t worry if you got a low score, this just means that
there are more things that you can learn from this module. So let’s get it on!
You will find out more about this as you go through this module.
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LESSON 1: Different Ways of Food

Preservation (Drying, Salting, Freezing and
Processing)
Key In
With today’s availability and sustained supply of food in the market, we usually
take for granted the process and the methods on how these preserved foods are
being done. During the old days, drying and salting were the common ways to
preserved food. But through innovations and scientific studies, we learn more ways
of food preservation and some even transform it to a multi-million business.
Information Sheet 1
Let’s dig more!
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fdigging-clipart-
Food preservation is the process of preparing food for future consumption

by preventing its spoilage. Spoiled foods become unfit to eat and alters the taste,
freshness and nutritive value.
Families and even the food industry has been very particular on how the food
is being stored and prepared for future use. In times of crisis and where there is
inadequate supply of food, you want to enjoy seasonal foods throughout the year or
wants to generate additional income for the family, food preservation is the key to
solve our problems.

What comes to your mind when you see these pictures?
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.slideshare.net%2FSauravTuteja%2Fmanagement-of-postharvest-losses-in-fruits-and-vegetables&psig=AOvVaw3C3jy
h ttps://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.youtube.com
The pictures show that the mangoes are wasted, rotten and not properly
managed. Maybe they could not consume or cannot sell everything and has no idea
of what to do.
Why food does not last?

All foods can grow bacteria and it makes the food spoils. To save
your food from spoiling and going to waste, you have to preserve the food.
It destroys the bacteria or slow down their growth. Do you know how the
food is preserved? Keep learning kids!
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartlook.com%2Fim

Information Sheet 2
The following are the Methods of Food

Preservation
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1. Drying
The simplest and natural method of preserving
food. It removes the water or moisture
content in the food.
Example of food preserved of this method are

dried fish, mushroom, squid, kundol or mango.
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.mbc4you.org%2Fportfolio-
items%2Ftigof-rebuilds-a-better-
2. Salting
Salt is the preservative agent in this

method. This is effective in keeping away
bacteria from food.
Example of this method is salted eggs,
bagoong alamang, fish bagoong and
shrimp. paste”dinailan”
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fpalengkequeen.blogspot.com%2
F2012%2F01%2Fwhere-to-buy-balut-in-pateros-of-
3. Smoking
Food is exposed to the action of a smoke
produced by wood bark or saw dust. It
adds flavor to the food.
Example of food preserved in this method is
tinapa.
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.lungindia.com%2Farticle.a
sp%3Fissn%3D0970--

4. Sugaring
This method makes use of sugar as its
preservative agent.
Example of this is fruit jam, marmalade, jellies and
candies.
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Ffood.ndtv.com%2Fhealth%2F6-
remarkable-benefits-of-jackfruit-seeds-1667345&psig=AOvVaw18F-
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410249847292301653%2F&psig=AOvVaw18F-
5. Pickling
Process of preserving fruits or vegetables by
soaking it in vinegar and placed tightly in a
container.
Example for this method is atcharang papaya,
ampalaya, mango, or raddish.
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.youtube.com
6. Freezing
Placing food in a freezing compartment.
The food must reach a temperature
of zero degrees. The more rapid the
freezing, the better the result.
Example of food preserved are frozen meat,
fish, vegetables & fruits.
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.slideshare.net%2Fchefk
aushal84%2Ffood-preservation-
7. Canning/bottling
Process of preserving food by heating and

then sealing it in an air tight
container.
Example of these are canned or bottled sardines,
canned fruits & vegetables.
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Flilychin2012.blogspot.com%2F2012%2F10%2Fbo
ttling-and-canning
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Flovelygreens.com%2Fhow-to-can-preserve-
food-beginners%2F&psig=AOvVaw37yK6EJ6wXgkRMH-

8. Vacuum Sealing
Process of removing the inside air of the container

or plastic with the food before sealing.
Example of these are pancit canton, hotdog, ham
& other tetra pack foods.
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fitallchanges.com%2Fvacuum-
sealing-considered-
9. Pasteurization
Process where fresh foods are heated briefly to
high temperature to kill off bacteria, then
cooled rapidly.
Example of these are syrup, milk & other dairy
products.
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.kathrivera.com%2F2016
%2F01%2Fcreamy-delight-pasteurized-yogurt-
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.tcimpexp.com%2Fnestl
e%3Flightbox%3DdataItem-
Do you now understand the

different process of food
preservation? Do you think you
can apply what you learned? Let
us find out in the succeeding
activities. . .

Directions. Help the kids group the foods in the cart below
according to the Method of Preservation used.
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.amazon.in%2FQuickSnap-Self-portrait-
Canning/ Vacuum Pasteu-

Drying Salting Freezing Smoking Sugaring Pickling
Bottling Sealing rization
santan dilis Sea

foods
Cream cheese atchara Molido Fresh milk
kimchi tinapa Pancit

canton
Corned
Mixed beef Yougurt
vegetable
s hotdog Itlog na
pula
sardines tuyo
Fresh fish bagoong sausage

s

Do you wish to go
farther? Of course you do,
let’s go!
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Fillustration%2Ffinal -
Choose one (1) method of food preservation that

interests you and present one (1) recipe for it. Use the chart
below.
Recipe
Method of
Name of Food
Preservation Ingredients Process
Preserved

Self Check
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Let’s play ODD ONE OUT. Write the name of the food preserved that
does not belong to the group.
1. tinapa fresh milk cheese yougurt

2. ham sardines hotdog pancit canton
3. bagoong dinailan molido itlog na pula
4. santan coco jam strawberry jam dried fish
5. fresh fish mixed vegetables tuyo sea food
LESSON 2 : Tools/Utensils and Equipment and

their Substitutes in Food
Key In Preservation/Processing
Imagine yourself being in a kitchen without any tools/ utensils and equipment. It is like
having a party without a guest right? The different tools/utensils and equipment used
in food preservation are just the same as what we used in our kitchen while preparing
our usual meals.
Having a kitchen with complete tools, utensils and equipment will make your
cooking time and preserving food easy. You can be very creative and innovative as
well.

Information Sheet 1
Let’s dig more!
Here are the different tools, utensils and equipment you will need in
preserving food.
TOOLS & UTENSILS
Kitchen Knife
Measuring Tools

Salometer - used to determine Timer - used to measure

brine concentration processing time accurately
Strainers
Other tools & Utensils

used to facilitate lifting liquid

out of a pot Wooden spoon - stirring and
spooning food
Pots and pans- used as

containers for heating food.

EQUIPMENT
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Food processor- used to

pulverizes tough or hard
food.
Pressure canner- used

for processing and
preserving low acid food.
https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-69221879

SUBSTITUTE TOOLS/UTENSILS
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COFFEE MUG for Measuring Cup COFFEE SPOON for Measuring

Tea Spoon
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.amazon.com%2FStainless-Steel-Dinner-Spoon- https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.amazon.com%2FHiware-12-piece-Stainless-Dinner-
DINNER SPOON for Measuring DINNER FORK for Electric

Spoon Beater/whisk
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Froyalty-free-stock-photos-slotted-spoon-
SLOTTED SPOON for Colander
Do you now understand the different

tools and equipment to be used in
food preservation? Do you think you
can apply what you learned? Let us
find out in the succeeding
activities. . .

Let’s see if you were able to recall what you have

learned from our lesson. Are you ready for your first
challenge? I know you can do it!
https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.clipartpanda.com%2Fclipart_images%2Finput-output-questions-
Direction: Match the picture of tools, utensils and equipment with its correct name.
Write your answer in your notebook.
______1. Stove
______2. Timer
______3. Flipper
A. B.
______4. Whisk/Wire Whip
______5. Steamer
C.
D.
______6. Mass scale
______7. Tong
E. F.
______8. Funnel
______9. Pressure Canner
______ 10. Chopping Board G. H.
I. J.

Watch a cooking demonstration on food preservation. Write

down the title of the show, or the link if it is online. Take note of
the tools or equipment used as they perform the process.
Self Check
A. Direction: Read and understand carefully the statements. Supply the missing
word to complete the sentences. You have encountered the details in our
lesson. You can go back to it for better understanding.
Having a kitchen without a 1.__________, 2. __________ and 3.

__________________ is like having a party without a 4. _________. A 5.
__________ with complete tools, utensils and equipment will make your
cooking time and 6. _______________ of food 7. ____________ and you
can be 8.___________________ and 9. ____________ as well.
B. Direction: Answer the question
Why is it important to have a complete tools, utensils and

equipment in your kitchen while doing food preservation?
C. In the absence of the following tools, what can be used as substitutes?
1. Measuring table spoon ___________________________

2. Measuring teaspoon ___________________________
3. Colander ___________________________
4. Electric mixer or whisk ___________________________
5. Measuring cup _________________________

LESSON 3 : Preserved Food Applying

Principles & Skills in Food
Key In reservation/Processing
`Good quality preserve starts with the proper selection of good quality products.
Whether it is fruit, vegetable, meat, fish or poultry. It is important to know the
characteristics of raw materials you are using in food preservation.
Knowing the different factors that may affect the quality of your product is also
important. Such factors that we have to consider is the availability of raw
materials ,market demands and trends in the community.
Lastly is the food safety. Make sure the food we eat is not contaminated
with probable harmful bacteria, toxins, parasites & chemicals. Observing safety rules
in food processing is a must.
Information Sheet 1
Let’s dig more!
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fdigging-clipart-
One of the most important things to consider in food preservation is the quality
of products that you are going to be preserved/processed. You should know how to
choose the best raw material to be used in your activity. Here are the tips on how to
identify common characteristics of fresh products to be used in food preservation and
processing to maintain the high quality standard of your products.
The following are tips in the proper selection of raw materials for food
preservation.
1. Fruits and Vegetables
a. fresh and brightly colored
b. free of cuts, bruises and blemishes
c. preferably in season, because they are in
abundance, cheap and are usually newly harvested.

d. has a pleasant smell or odor characteristics of vegetables and fruits.
e. skin is free of wrinkles, dark spots and holes.

f. of uniform size and shape
g. tender or crisp-just about the right degree of maturity and ripeness required
for preservation.
2. Fish
a. fresh and with a characteristic of
slightly seaweed smell
b. has bright tight scales
c. clear and bright eyes
d. of uniform size and shape
e. firm and well-shaped body
3. Meat (Pork)
a. color ranges from pinkish to bright color
depending on the variety and age of the hog.
b. does not have the foul or an unpleasant odor
c. skin is white and just about 0.5 mm thick
d. has well-marbled fat distributed in the lean meat
e. fat should not be more than 1 cm thick
f. lean part of the meat is smooth and fine grained meaning the hog is young.
4. Eggs
a. it should have a rough shell;
b. it should submerge in water (should not float);
c. it should be clear inside when placed in front of the
light.

It’s not only the characteristics of the products that you should know in
selecting food to be preserved/processed. There are some factors to consider;
1. Availability of raw materials-the materials used should be available in the

area. The availability of raw materials in your area is a great advantage on your part.
You can save more time and money if the raw materials found in abundance in your
place.
2. Market demands –the marketability of the product should be considered in

selecting a food item to be processed/preserved. Knowing the demands of your
product is one thing to consider to avoid wastage or loss. Conducting surveys can
help you to know what products is at high demands in the market.
3.Trends in the community – the acceptance of the community to the

products should be consider also in selecting a food item to be processed/preserved.
The needs of the people changed overtime. You have to be more innovative and
creative in producing your preserved products to embrace the competition in the
market nowadays. You will also consider the use of technology in selecting the kind
of products you are dealing with.
Knowing all the characteristics and factors to consider in food preparation, it is

necessary to observe health standards to avoid food contamination. Below are some
safety measures to observe in food preservation.
1. Select the right kind and quality of ingredients needed for the recipe.
For example, green saba is good for banana chips, while ripe saba is
good for saba in syrup.
2. Wash all ingredients properly. Cut off the unwanted portions. Pare the
skin thinly to remove the blemishes or bruises, which may affect the
flavour of the product.
3. Prepare all ingredients in the correct amount or quality as prescribed

in the recipe. Remember to measure properly using standard
measuring cups and spoons or weighing scale.

4. Arrange and set all equipment and tools for preparing and cooking.
Wash them thoroughly to remove the dirt and unpleasant odor,
5. Always maintain strict hygiene and sanitation and starting with the
surroundings, tools, equipment and ingredients.
6. Wear your proper working attire in the kitchen. Remove hand jewellery
such as rings, watches and bracelets. Then wash your hands
thoroughly before starting to work.
7. Carefully read and follow the instructions in preparing/cooking the

recipe from the exact measurement of ingredients down to the step-
by-step procedure. If possible, keep a copy of recipe in hand while you
are working on it for proper guidance and information.
8. Remember to sterilize the bottles or other containers before putting the

food in them to keep them free from harmful bacteria and other
microorganisms.
Do you now understand the

different process food principles
and skills in food preservation?
Do you think you can apply what
you learned? Let us find out in
the succeeding activities. . .

Group the following pictures based on their characteristics.

Column A if the products are good to preserve, Column B if not.
Then write your observation. Write your answer in your activity
notebook.
A B C D
E F G H
GROUP A GROUP B
OBSERVATION OBSERVATION

B. Make a survey from your friends or neighbor of the following preserved

products in your area. Ask them which products given below is mostly
preferred for them to buy. Write your answer in your activity notebook.
Favorite Processed Foods No. of Respondents

Homemade Longanisa
Homemade Tocino
Smoked fish (Tinapa)
Atcharang Papaya
Pineapple jam
Dried Fish (Tuyo)
Think of a product which you are going to be preserved? State your reason
why do you choose this product? Use the checklist below as your guide.
YES NO
1. Is the raw material fresh?
2. Is the product available in the area?
3. It is in high demand in the market?
4.Is it easily prepared?

Self Check
Read each statement and determine whether the statement is true or

false. Write your answer in your activity notebook.
_____1. True or False. The leafy vegetables should be whole, green, and crispy; no
stain or scratches.
_____2. True of False. Egg should have rough shell; it should not float; it should be
clear inside when placed in front of the light.
_____3. True or false: You should wash all fruits and vegetables before eating
them.
_____4. True or false: You should always wash your hands with soap and water
before you begin preparing or cooking food, and before and
after handling raw meat, poultry, egg, and fish products.
_____5. True or False. Availability of raw materials is not important in food
preservation.
There are some important things to remember before you end this
module.
a. There are several ways on how food is being preserved. (Drying,

Salting, Freezing and Processing).
b. Using appropriate tools and equipment used in food processing is very
important.
c. There are different characteristics to observe in selecting raw materials
to be preserved/processed.
d. In selecting food to be preserved /processed you have to know the
availability of raw materials, market demands and the trends in your
community.
e. We should always observe and obey safety rules in food
preservation/processing.

Post Test
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.tes.com%2Flessons%2FXFK3y6CDdg1wEw%2Fparaphrasing-and-
Directions. Identify what is asked or described in each item then write the letter
of the correct answer in your notebook.
1. What is the preservative agent used in salted egg and all kinds of dried fish?
b. Vinegar b. sugar c. salt d. soy sauce
2. The process of preparing food to prevent spoilage for future consumption.

b. method b. food preservation c. canning d. spoilage
3. When water content is removed in food, what method of preservation is used?

b. Freezing b. smoking c. sugaring d. drying
4. In this method, food must reach a temperature of zero degrees Celsius to

maintain the good quality of food.
b. Smoking b. drying c. sugaring d. freezing
5. Food preserved like atchara, sardines or jam are stored in a _________.

b. Tray b. mixing bowl c. container d. glass measuring
cup
6. To know the exact measurement of your wet and dry ingredients in food
preservation you need
b. Measuring cup b. salometer c. peeler d. mixing bowl
7. A kitchen tool used to grate or shred and turn foods into fine pieces.
b. Peeler b. grater c. salometer d. strainer
8. Measure the temperature of food if it has been cooked properly or being

stored in the right temperature.
b. Pressure canner b. instant read-thermometer c. timer d. peeler
9. Always use these when handling hot pots, pans, or baking trays:
a) magnets b) potholders or oven mitts c) dish towels d. tongs

10. Which of the following factors are needed in food preservation?

A. Availability of raw materials. C. poor quality standard of raw materials
B. High cost of goods D. Low market demands
11. A tool used for slicing, chopping and mincing.

a. kitchen shears b. knife c. tong d. grater
12. Good quality fruits and vegetables should be _____________

a. fresh with bright color c. in abundance since they are in season
b. of unusual size and shape d. uniform in texture and color
13. Good quality fish should NOT have _______________

a. clear bright eyes c. a strong seaweed odor
b. shiny and tight scales in a firm body d. slightly foul odor
14. The first consideration in choosing food to preserve is to find out _________
a. those that are cheap c. availability of raw materials
b. those available in your home garden d. those that are expensive
15. Good quality pork should have __________________

a. an unusual meaty odor c. color ranges from pinkish to bright color
b. thick skin and fat d. thin lean meat
Now, check your work. Refer to the answer key that your teacher will provide.
Did you get a good score?
If you get…
11 - 15 Very Good You have gained complete knowledge on the topic.

6 - 10 Good You have gained adequate learning on the topic.
0 - 5 Fair You can study the topic again to improve.

https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fbeobachten-mit-lupe-clipart -
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.classical915.org%2Fpost%2Fwxxi-announces-new
Writer’s Task
ch.com%2Fdocuments%2Fclip-art-basic-words-write-color-unlabeled-i-abcteachcom-
https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.abctea
Using the word METHOD, FOOD or PROCESS (choose

only one), make an Acrostic about the things you learned in
today’s lesson.
(An acrostic is a short poem that uses the letters of the given word
as the first letter of the lines in the poem.)
You can watch this video as your additional reference

for this lesson: https://www.youtube.com/watch?v=Fy40xDcgVjI&t=60s
https://www.youtube.com/watch?v=Mz2x5zWH35Q&fbclid=IwAR22DYTAeIRpTWv6-
V6zETo4vK4iUurOctBNRBDkwsPKld4G4_dTBuUQtds
https://www.youtube.com/watch?v=8hqW_RUeTqQ
Congratulations on finishing your

module. You had an amazing learning
journey and I know for sure you will have
the same in the succeeding modules.

37 SINOGBA, ZAMORA & AQUINO
CRITERIA 4 3 2 1
Fully completed the Partially completed Barely completed Did not
Completion task the task the task completed the
task
Submitted on or Submitted one day Submitted two Submitted three
Timeliness
before the due date late days late or more days late
Showed excellent Showed good Showed little Showed no effort
Effort/Neatness effort, neatly & well effort, neatly & effort, not neat or at all
organized organized organized
LEARNING TASK 2 - FINAL STRETCH
Canning/ Vacuum Pasteu-
Drying Salting Freezing Smoking Sugaring Pickling
Bottling Sealing rization
dilis Itlog na Mixed tinapa santan atchara Corned Pancit Cream
pula vegetables beef canton cheese
tuyo bagoong Sea foods sausage molido kimchi sardines hotdog Fresh
milk
Fresh fish yougart
LEARNING TASK 1 - GROUFIE TIME
LEARNING TASKS – LESSON 1
1. c 6. a 11. b
2. b 7. b 12. a
3. d 8. b 13. d
4. d 9. b 14. a
5. c 10. a 15. c
PRE-TEST
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Fillustration%2Fkey-
38 SINOGBA, ZAMORA & AQUINO
CRITERIA 4 3 2 1
Following All directions Most directions Some directions None of the
task followed followed followed directions
directions followed
Submitted on or Submitted one Submitted two Submitted
Timeliness before the due day late days late three or more
date days late
Showed Showed good Showed little Showed no
Effort/creati excellent effort, effort, neatly & effort, not neat or effort at all
vity neatly & well organized organized
organized
1. H 6. A
2. E 7. D
3. I 8. C
4. B 9. F
5. J 10. G
LEARNING TASK 1 - GROUFIE TIME 1
1. TINAPA
2. PANCIT CANTON
3.MOLIDO
4.DRIED FISH
5.MIXED VEGETABLES
CHECKPOINT – SELF CHECK
5. Coffee mug Kitchen 5.

4. Dinner fork 9. Innovative guest 4.
3. Slotted spoon 8. creative equipment 3.
2. Coffee spoon 7. easy utensils 2.
1. Dinner spoon 6. preserving tools 1.
C. A.
LEARNING TASK 1 - GROUFIE TIME
● Pupils answer may vary
● Pupils answer may vary
5. false
4. True
3. true
2. true
1. true
POST-TEST
15. c 10. a c 5.
14. a 9. b d 4.
13. d 8. b d 3.
12. a 7. b b 2.
11. b 6. a c 1.

LEARN AT HOME (Assignment)
CRITERIA 4 3 2 1
Fully completed Partially Barely Did not
Completion the task completed the completed the completed the
task task task
Submitted on or Submitted one Submitted two Submitted three
Timeliness before the due day late days late or more days
date late
Showed Showed good Showed little Showed no
excellent effort, effort, neatly & effort, not neat effort at all
Effort/Neatness
neatly & well organized or organized
organized
REFERENCES
● Basbas, Leonora David, PhD. Learning & living in the 21st Century Work Text
in Home Economics and Livelihood Education 6 Rex Publication 2017
● Esmilla, Ma. Virginia Bernadette C. Harnessing your skills in HELE 6 Home

Economics & Livelihood Education: Sunshine Interlinks Pub. House, Inc. 2013
● Bernardino, Josephine C., Fulgencio, Ma. Gracia A., Lee, Estefania Gloria L.,
Paragas, Alma L. , and Rafael, Editha T. , Home Economics & Livelihood
Education 2nd Edition Phoenix Pub. House
Online sources:
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.pngitem.com%2Fmiddle
%2FJoTmwh_teacher-png-teacher-cartoon-transparent-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.vectorstock.com%2Froya
lty-free-vector%2Fcartoon-boy-holding-giant-book-and-pencil-vector-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Fillus
tration%2Flead-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fclipart-
library.com%2Fclipart%2F1174387.htm&psig=AOvVaw2bW-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fjenniferfindley.com%2Fmath-
warm-ups-guest-post-

▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.clipart.email%2Fclipart%
2Fexercise-workout-clipart-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fimgbin.com%2Fpng%2FmNMF
m43j%2Fpadlock-key-stock-photography-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fdigging-
clipart-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.clker.com%2Fclipart-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.facebook.com%2FExplor
eMind1&psig=AOvVaw2FwqSqtZZL4-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.amazon.in%2FQuickSnap
-Self-portrait-Extendable-Bluetooth-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.123rf.com%2Fclipart-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartlook.com%2Fimg-
72439.html&psig=AOvVaw3FIDs0rYorAR3G8bKD39FO&ust=1589718839215000&source=i
m
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.pngguru.com%2Ffree-
transparent-background-png-clipart-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fbeobach
ten-mit-lupe-clipart-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.abcteach.com%2Fdocum
ents%2Fclip-art-basic-words-write-color-unlabeled-i-abcteachcom-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.slideshare.net%2FSaurav
Tuteja%2Fmanagement-of-postharvest-losses-in-fruits-and-
vegetables&psig=AOvVaw3C3jy-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.youtube.com%2Fwatch
%3Fv%3DX4nJUlREksQ&ps
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fclipartstation.com%2Fstart-
clipart-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Flilychin2012.blogspot.com%2F2
012%2F10%2Fbottling-and-canning.html&psig=AOvVaw37yK6EJ6wXgkRMH-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Flovelygreens.com%2Fhow-to-
can-preserve-food-beginners%2F&psig=AOvVaw37yK6EJ6wXgkRMH-

▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fmadmimi.com%2Fs%2F6bf4b6
&psig=AOvVaw3CjoD54tYrKd19EP1uEytE&us
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.apexmachinevices.com%2
F&psig=AOvVaw3CjoD54tYrKd19EP1uEytE&ust=1589733335342000&source=images&cd=v
f
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fstock.adobe.com%2Fimages%
2Ffind-out-more-web-button-about-us-search-information-now-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fblog.performancetask.com%2F
how-will-we-evaluate-student-performance-on-tasks-part-6-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.turbosquid.com%2F3d-
models%2Fcartoon-white-man-character-3d-
▪ https://www.google.com/imgres?imgurl=https%3A%2F%2Fstatic.turbosquid.com%2FPrevi
ew%2F2015%2F03%2F06__11_46_10%2Fre1.jpgdd1d19d7-d519-44b9-9e8d-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.clipart.email%2Fclipart%2Fli
ghts-camera-action-clipart-free-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.clipart.email%2Fclipart%2Fs
miley-done-clipart-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Fillustra
tion%2Ffinal-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.pinterest.co.uk%2Fpin%2F5
46342998539708361%2F&psig=AOvVaw3daRFCVPDG-MNEU-
▪ https://www.google.com/url?sa=i&url=http%3A%2F%2Fwww.cityofhubbard-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.tes.com%2Flessons%2FXFK3
y6CDdg1wEw%2Fparaphrasing-and-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fgreenlightaccountancy.co.uk%2Fb
log%2F2019%2F09%2F18%2Fare-there-tax-advantages-on-entertaining-staff-and-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.dreamstime.com%2Fillustra
tion%2Fkey-
▪ https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.classical915.org%2Fpost%2F
wxxi-announces-new-daytime-learn-home-schedule&psig=AOvVaw2E4Xq7Uky7-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.slideshare.net%2Fchefka
ushal84%2Ffood-preservation-56548329&psig=AOvVaw0bO3i-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Flilychin2012.blogspot.com%2F2
012%2F10%2Fbottling-and-canning.html&psig=AOvVaw37yK6EJ6wXgkRMH-

▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Flovelygreens.com%2Fhow-to-
can-preserve-food-beginners%2F&psig=AOvVaw37yK6EJ6wXgkRMH-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.mbc4you.org%2Fportfolio-
items%2Ftigof-rebuilds-a-better-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fpalengkequeen.blogspot.com%2F2012%
2F01%2Fwhere-to-buy
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.lungindia.com%2Farticle.asp%3Fiss
n%3D0970-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.youtube.com
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fitallchanges.com%2Fvacuum-sealing-
considered-
▪ https://www.google.com.ph/url?sa=i&url=https%3A%2F%2Fwww.tcimpexp.com%2Fnestle%3Flightb
ox%3DdataItem-
▪ https://www.google.com.ph/url?sa=i&url=http%3A%2F%2Fwww.kathrivera.com%2F2016%2F01%2F
creamy-delight-pasteurized-yogurt
For inquiries or feedback, please write or call:
Department of Education – Region V
Regional Center Site, Rawis, Legazpi City 4500
Telefax: 0917 178 1288
Email Address: region5@deped.gov.ph

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Tle He6 Module 6

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6

Grade 6 TLE (Home Economics)

Republic Act 8293, section 176 states that: No copyright shall

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

Regional Director: Gilbert T. Sadsad

Development Team of the Module

Writers: VERNNA LEE R. SINOGBA

SINOGBA, ZAMORA & AQUINO 2

SINOGBA, ZAMORA & AQUINO 3

How to use this Module 4

SINOGBA, ZAMORA & AQUINO 4

HOW TO USE THIS MODULE

Welcome to the Module on Food Preservation with the following

➢ Explains the different ways of food preservation(drying,

You are required to go through a series of learning activities in order to

If there are questions or clarifications regarding this module, ask your

SINOGBA, ZAMORA & AQUINO 5

WHAT TO LEARN FROM THIS MODULE

This module is prepared to help you achieve the required competency in

SINOGBA, ZAMORA & AQUINO 6

As a response to our new goal in learning, series of modules are

This module will be helpful in the continuous learning of the

It is expected that this module will be of great help in developing

SINOGBA, ZAMORA & AQUINO 7

I hope you are feeling great. Welcome to another set of

Are you ready? Good! Let’s do this!

SINOGBA, ZAMORA & AQUINO 8

SINOGBA, ZAMORA & AQUINO 9

Before we start with our discussion, we have to determine what you

Let’s do a skills- warm up then! Good luck!

2. The process of preparing food to prevent spoilage for future consumption.

3. When water content is removed in food, what method of preservation is used?

4. In this method, food must reach a temperature of zero degrees Celsius to

5. Food preserved like atchara, sardines or jam are stored in a _________.

8. Measure the temperature of food if it has been cooked properly or being

SINOGBA, ZAMORA & AQUINO 10

9. Used to pulverize tough or hard food:

10. Which of the following factors are needed in food preservation?

11. A tool used for slicing, chopping and mincing.

12. Good quality fruits and vegetables should be _____________

13. Good quality fish should NOT have _______________

14. In preparing food preserve, maintain strict _____________

15. Good quality pork should have __________________

SINOGBA, ZAMORA & AQUINO 11

LESSON 1: Different Ways of Food

Let’s dig more!

Food preservation is the process of preparing food for future consumption

SINOGBA, ZAMORA & AQUINO 12

What comes to your mind when you see these pictures?

Why food does not last?

SINOGBA, ZAMORA & AQUINO 13

The following are the Methods of Food

Example of food preserved of this method are

Salt is the preservative agent in this

SINOGBA, ZAMORA & AQUINO 14

Process of preserving food by heating and

SINOGBA, ZAMORA & AQUINO 15

Process of removing the inside air of the container

Do you now understand the

SINOGBA, ZAMORA & AQUINO 16

Canning/ Vacuum Pasteu-

santan dilis Sea

kimchi tinapa Pancit

Fresh fish bagoong sausage

Having a kitchen without a 1., 2. and 3.