TLE -Home Economics

Activity 1

OBJECTIVE

After the lesson, the students are expected to:

1. Select food to be preserved/ processed based on the availability of raw

materials, market demands and trends in the community.

Learning Competency

Select food to be preserved/ processed based on the availability of raw

materials, market demands and trends in the community.

ACTIVITY PROPER
Identify the food preservation method used in the following. Choose the letter

of the correct answer.

A. Freezing C. Drying

B. Adding Preservatives D. Canning E. Pasteurizing

______________1. Milk

______________ 2. Raisins

______________ 3. Bacon

______________ 4. Corned beef

______________ 5. Ham

______________ 6. Fresh Vegetables

______________ 7. Tinapa

______________ 8. Fresh meat

______________ 9. Atchara

______________ 10. Tuyo( fish

True or False. Write true if the statement is correct and False if the statement

is incorrect.

_______1. Fresh beef is dark and when it is very good, it’s slightly mottled.

_______2. Fruits and vegetables are those that are ripen on the vine.

_______3. Preserve expensive fish and those are not available in the market.

_______4. The fruit or vegetable should be light for its size, which signals that it is

fully mature and ripe.

_______5. High-quality, fresh meat smells neutral to mildly but never uncomfortable.

List three characteristics of food to be preserved.

MEAT FISH FRUITS AND VEGETABLES

1.
2.
3.

Prepared by:

CHERRY MARIE D. MENDOZA

TLE Teacher