School: Edited by Guro Ako Grade Level: VI

GRADES 1 to 12 Teacher: Sir JUANITO S. BAMBILLA Learning Area: TLE-HE

DAILY LESSON LOG Teaching Dates and
Time: JANUARY 6-10, 2020 (WEEK 8) Quarter: 3RD QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives
Demonstrates an understanding of and skills in the basics of food preservation
Preserve food/s using appropriate tools and materials and applying the basics of food
3.1.1 conducts an inventory of foods that can be 3.3 preserves food applying
preserved/processed using any of the processes on principles and skills in food 3.3.1. selects food to be
food preservation preservation/processing preserved/processed based on
3.1.2 discusses the processes in each of the food TLE6HE-Oh-12 availability of raw materials,
preservation /processing methods market demands, and trends in
TLE6HE-0f-10 the community
TLE6HE-Oh-12

II. CONTENT Food Preservation Food Preservation: Uses of Kitchen Tools and Equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages The Basics of Better Family Living
Gloria A. Peralta, Ed. D.
Rosella N. Golloso
Leonora D. Basbas, Ph. D.

4. Additional Materials from Learning

Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or presenting
the new lesson.
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of new
lesson
D. Discussing new concepts and practicing
new skills #1
1.Reviewing previous lesson or presenting the new
lesson
Recap of the previous lesson.
Yesterday, food preservation was defined and we
learned its importance.
For today’s lesson, we will be identifying the four (4)
ways of preserving food:
2.Motivation
What are some of the foods that you that we usually
preserve at home?
So today we are going to learn more about the types
of food preservation because you are going to
discuss it with your groupmates the food products
that undergoes food preservation.
Ask the learners of what they think are the different
types of food preservation based on what was
discussed.There are other types of food preservation
but for this lesson, the focus is on the following:
 Drying
 Salting,
 Freezing
 Processing
Discuss Drying. Provide examples.
Drying – is one of the man’s oldest methods of
preserviing food. Drying preserves food by lowering
the moisture content below at which
1.Reviewing previous lesson or Recap of previous lesson.
presenting the new lesson Last week, the class prepared for the
Yesterday, the discussion was on drying presentation of processed/preserved
and salting as a means of preserving products. Today, the class will present
food. Today we will learn about by group.
freezing and processing. As mentioned, the presentation will
contain the following:
 Recipe of the preserved/processed
2.Motivation food
Ask the class if there are cases when  Tools / instruments used in the
their mother, aunt or grandmother activity.
comes from the market , “What is the  Equipment used in the activity
usual scenario?”  Steps in preserving/processing of
food
 Name and role of each member of
the group
After learning that drying and salting Tell the class that on one hand
can be a means of natural way of through the activity, each learner will
preserving food, today we still have to gain insights from each group. On
learn another way to preserve food. the other hand, the members of the
group continue to learn from each
other through collaborating and
working with one another.
Present to the class some of the food The teacher requests the class to
products and let them guess as to what give each of their group a name.
type of food preservation that the The 6 groups will present thier
foods undergoes. performance in preparing atsara as
one of the preserve food.
Order of presentation will be agreed
by the class.
The purpose of freezing storage is to The teacher presents the mechanics
retain to as great as degree as possible of the presentation:
the properties of the fresh fruit, Each group will present for a
vegetable or other food products. maximum of 8 minutes.
Recap of what happened the
previous day.
Mention the names of the group
who completed their
presentation.
The presentation of the rest of
the groups willl continue (Groups
5-8).
Tell the class that on one hand
through the activity, each
learner will gain insights from
each group. On the other hand,
the members of the group
continue to learn from each
other through collaborating and
working with one another.
The teacher requests the class to
give each of their group a name.
The 6 groups will present thier
performance in preparing atsara
as one of the preserve food.
The teacher presents the
mechanics of the presentation:
Each group will present for a
maximum of 8 minutes.

E. Discussing new concepts and practicing
new skills #2
microorganisms can grow and reproduce.
Drying can be accomplished through:
Sun - drying – utilizes the solar energy that circulates
around food materials laid out on trays and
racks.There is also drying during smoking. Smoking
with warm fumes at 69 °C from burning wood
results in drying besides imparting the desired color
and flavor effect on cured meat and fish.
Discuss Salting. Provide examples.
Salting is the preservation of food with dry edible
salt. It is related to pickliing in general and more
specifically in brining (preparing food with brine, that
is salty water) and is one form of curing.
Pickling is the preservation of food in brine or
vinegar with or without bacterial fermentation.
The three important constituents are: salt, vinegar
and lactic acid.
Is it possible to use two ways of preservation in
certain food items?
However, during freezing and thawing After every presentation, After every presentation,
certain irreversible changes occur that clarifications may be raised by the clarifications may be raised by
render the frozen and thawed product rest of the group (3 minutes) the rest of the group (3 minutes)
quite different from the freshness in
texture and general appearance.
Tips for freezing:
Meat, poultry and fish should be placed
in moisture-vapor proof packages so
that
moisture is maintained and
discoloration is prevented because of
oxygen in the air.
Most fruits have to be packed with
syrup or sugar.Vegetables need
blanching (brief
heating in boiling water or in a steam)
to kill the bacteria and stop enzyme
action which can cause spoilage.
Discuss processing. Provide examples.
Processing – transformation of raw
ingredients, by physical or chemical
means into food, or of food into other
forms.
Food processing combines raw food
ingredients to produce marketable food
products that can be easily prepared
and served by the consumer.
Food processing is any method used to
turn fresh foods into food producs. This
can involve one or a combination of the
following: washing, chopping,
pasteurising, freezing, fermenting,
packaging and many more.
Can you give some examples of Each group will be given the time to Each group will be given the time
processed foods? present their work to the class. to present their work to the
class.
.
F. Developing mastery (Leads to Formative
Assessment 3)
G. Finding practical applications of concepts
and skills in daily living
H. Making generalization and abstractions
about lesson
I. Evaluating Learning
J. Additional activities for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. Of learners who earned 80% in the
evaluation
B. No. Of learners who require additional
activities for remediation who scored
How does drying and salting helps in preserving
food?
On a clean bond paper, draw at least 5 food products
that undergo drying and salting.
Read on the process of Drying and Salting.
Mention that what they have discussed
are the four ways of food preservation.
4 Ways of Food Preservation
 Drying
 Salting
 Freezing
 Processing
On your notebook, write down some of
the food products that can be freeze
and undergoes some processes.
Bring at least ten (10) photos of foods
which can be preserved. Also, bring
cartolina, scissors and paste
The teacher thanks the members of
the class for the effort they have
exerted.
The teacher mentions that he/she
was impressed with all of the
presentation. (if applicable)
Remember that if a group was not
able to deliver well, it may reflect on
the guidance provided by the teacher
during the preparation.
Actual group presentation.
Search for principles in food
preservation.
Completion of presentation.
The teacher thanks the members
of the class for the effort they
have exerted.
The teacher mentions that
he/she was impressed with all of
the presentation. (if applicable)
Remember that if a group was
not able to deliver well, it may
reflect on the guidance provided
by the teacher during the
preparation.
Actual group presentation.
Search for principles in food
preservation.
below 80%
C. Did remedial lesson work? No. Of
learners who have caught up with the
lesson
D. No. Of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these work?
F. What difficulties did I encounter which
my principal or supervisor can help me
solve?
G. What innovation or localized materials
did I use/discover which to share with
other teachers?