A Semi–Detailed Lesson Plan in Home Economics Grade 6

Lecture Prepared by: Evelyn L. Lazaro

I. OBJECTIVES
At the end of the lesson, the pupils are expected to:
K: understand the reasons for preserving food;
S: preserve their own food; and
A: appreciate the importance of food preservation.

II. SUBJECT MATTER

A. Topic: Food Preservation
Reference: Curriculum Guide Grade 6- Home Economics
B. Materials: Pictures, Laptop, Paper

III. PROCEDURE

A. Preparation

1. Greetings
2. Checking of Attendance
3. Classroom Rules
o Sit down properly;
o Raise your hand if you want to answer or ask a question;
o Listen attentively to your teacher;
o Don't keep on talking with your seatmate while the teacher is discussing;
and
o Don't use gadgets when not necessary.

B. Motivation
 The teacher will present a video-clip presentation of food preservation
-What did you observe in the video presented?
-What do you think will be the lesson for today?

C. Presentation of the Lesson

Food Preservation is the process of treating and handling food to stop or slow down food
spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.

Traditional Methods of Food Preservation

 Drying
 Cooling
 Freezing
 Boiling
 Heating
 Salting
 Sugaring
 Smoking
 Pickling
 Lye
 Canning
 Jellying

Most Commonly used Methods

DRYING - is a method of food preservation that works by removing water from the food, which

inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve
food.

CANNING - the process of applying heat to food that’s sealed in a jar in order to destroy any
microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by
heating the food for a specific period of time and killing these unwanted microorganisms. During
the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals.

VACUUM PACKING - is a method of packaging that removes air from the package prior to
sealing. This method involves (manually or automatically) placing items in a plastic film
package, removing air from inside, and sealing the package. Shrink film is sometimes used to
have a tight fit to the contents

SALTING - is the preservation of food with dry edible salt .It is related to pickling(preparing
food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of
preserving food.

FREEZING- is method of preserving food by lowering the temperature to inhibit microorganism

growth.

Importance of Food Preservation

1. prevent spoilage of food

2. Retain the nutritive value and texture of food
3. Maintain the good and sanitary quality of the product
4. Increase family income by the sale of preserved food
5. Help in the economic development of the country
6. Make food readily available throughout the year

D. Application

The teacher will divide the class into 4; each group will choose a method of preserving
food and make their own food preservation using the method. They will document all the things
and the works they did.

E. Generalization
 The teacher will use the discussion technique Gradual Psychological Unfolding (GPU).
Primary Questions: What have you learned from our lesson today?
Why is food preservation important?
How can food preservation help us financially?

IV. ASSESSMENT

Answer these following questions in a 1 whole sheet of paper.

1. What is food Preservation?

2. What are the methods that are commonly used in food preservation?

3. Why do we do food preservation?

4. How does food preservation help us financially?

5. Choose 1 method of food preservation that you want to try and why.

Answers:

1. Food Preservation is the process of treating and handling food to stop or slow down food
spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food
storage.
2. DRYING, CANNING, VACUUM PACKING, SALTING, FREEZING
3. We preserve food so that we can slow down food spoilage and allow longer food storage.
4. We can sell the foods we preserved.
5. Salting because it is easy.

V. ASSIGNMENT

Bring a finished product in food preservation and identify the method used in preserving
the food.