6

TECHNOLOGY & LIVELIHOOD

EDUCATON (TLE)
QUARTER 2 – MODULE 6

“FOOD PRESERVATION APPROPRIATE FOR YOUR

COMMUNITY”
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
Division of Pangasinan II
Binalonan, Pangasinan

TLE- HOME ECONOMICS 6

QUARTER 2- WEEK 6 (MODULE 6)

Objectives:
1. Define food preservation
2. Identify the ways of food preservation
3. Explain the benefits derived from food preservation
4. Identify the tools, utensils, and equipment in preserving food
5. Select food to be preserved based on the availability of raw materials, market demands, and
trends in the community
MELC:
 Explains different ways of food preservation
 Uses the tools/utensils and equipment and their substitutes in food preservation/processing
 Preserves food applying principles and skills in food preservation
Kto 12 BEC CG:
 TLE6HE-0f-10
 TLE6HE-0g-11
 TLE6HE-0h-12
I. INTRODUCTION

This module will provide you the basic knowledge on the different ways of food preservation and
the tools, utensils and equipment being used. Wider understanding on the principles and skills applied in
preserving food is also necessary. You will also learn the importance of preserving food as well as the
guidelines. Health and safety practices are also included to educate you on how to handle and prepare
food safely. Activities which will enhance the knowledge and skills you will gain from the text are
provided. Self-check and answer keys will guide you as you go through this module. A post assessment
will serve you as your measure of how well you have learned the lesson.

Part II. READINGS

Food preservation is the process of preparing food for future consumption by preventing it
spoilage. It 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. 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- the easiest and oldest method of preserving food.

 Drying under the sun- food is salted and placed under the sun

Mechanical Dryer-uses artificial heated air with the use of machine

 Salting-application of salt to the food to be preserved

Examples: salted egg, burong manga, fish sauce

 Freezing- a quick and convenient way to preserved food such as meat, poultry and fish, which are
stored in the freezer until they are consumed.
 Refrigeration- Food is kept at low temperature to prolong their freshness

 Smoking-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 flavor and color
Examples: tinapa, tapa
 Pickling-adding pickling solution such as vinegar, salt, and sugar to vegetables like grated green
papaya, ginger, carrots, onion, and bell pepper
 Curing-this is done by soaking or injecting meat with preservatives like sugar, salt, and vinegar
solution
Examples: longganisa, tocino
 Canning- this is a method in which processed food is placed and sealed in airtight cans
Examples: sardines, tomato sauce, pineapple chunks
 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.
 Sugar Preservation
Jam- the fruit is mashed and cooked with sugar
Jelly-clear fruit juice cooked with sugar, which gelatinizes in cooking.

Benefits of Food Preservation

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.
Tools and Equipment needed in preserving food

For successful food preservation, proper tools, utensils, and equipment are needed. Tools are
simple implements for food preservation. Utensils are tools serving a useful purpose. Equipment are
materials provided for some special purpose.

The following are the classification, use and purpose of the tools, utensils, and equipment used in
food preservation and preparation.

A. Tools for measuring and weighing the correct amount of ingredients and materials.

Measuring spoons – are used for

Glass measuring cup - is used in measuring ingredients in small
measuring liquid ingredients. quantity.
www.worldmarket.com www.amazon.com
Weighing scale and
Plastic measuring cup - is used Digital Scale - are used
for measuring dry ingredients. to weigh required
ingredients.
www.mandauefoam.ph
www.bakerspartyshop.com www.pinterest.ph

B. Utensils for handling and preparing ingredients or materials.

Funnel - is used for placing liquid in
Knife - is a cutting tool used in paring, containers with small opening.
peeling, and cutting food.

www.amazon.co.uk www.ph.rs-online.com

Chopping board – is where food Colander - is where vegetables

is placed when cut. and fruits are drained.

www.amazon.in
www.amazon.com
Tray- is a rectangular, shallow
container where ingredients Mixing bowl - is used for
are placed during preparation. placing and mixing
ingredients.
www.overstock.com

www.amazon.co.uk

Strainer - is used in straining Grater – used for grating fruits or

food to remove lumps or drain vegetables.
food in small

www.amazon.com
www.amazon.com
C. Equipment for Processing
Food Processor- is used to blend,
chop, dice, and slice, allowing for
quicker meal preparation Wok-used for a variety of cooking
tasks
www.target.com

www.galleon.ph
Pressure Canner- it is used to Stock Pot-one of the most common
cook, sterilize, and preserve low types of cooking pot used worldwide
acid foods that are to be canned for
future use.
www.ikea.com
www.ikea.com

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

www.glassjarswithlids.com.au

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.
Selection of Good Quality Food for Preservation

The success of good food preservation starts with the proper selection of ingredients. Ingredients
should be as much as possible of the best quality to ensure best quality products.

The following are guides in the proper selection of food good for food preservation.

Selecting fruits and vegetables.

 Select food that are fresh and of high quality.
 Select fruits and vegetables that are just ripe.
 Fruits like guava, santol, pineapple, among others are good for jelly because of
 their pectin and ascorbic acid content.
 Fruits and vegetable should be fresh, young and in season.
 Avoid fruits and vegetables that have visible bruising or damage. This may
cause them to spoil faster.
 The fruit or vegetable should be heavy for its size, which signals that it is fully
mature and ripe.
 Sniff it. A pleasant aroma indicates ripeness. This is especially true when
selecting melons.
 Talk to the vendor at the farmer’s market to find out when the food was
harvested. The most delicious fruits and vegetables are those that ripen on the
vine and those that are eaten soon after harvest.
Selecting Meat
 Firm and fine texture
 No foul odor
 Fats are well distributed
 Beef meat is red in color
 Pork meat is pinkish in color
 Beef fat is yellowish
 Pork fat is white
 Skin must have a stamp of Bureau of Animal Industry
Selecting Fish
 Firm flesh
 No foul odor
 Shiny and tight scales
 Bright red gills
 Clear and bright eyes
Selecting Egg
 Shell is slightly rough
 Sinks in water
 Clear when placed before the light
 Yolk stands firm

Healthy and safety practices in food preservation

Food preservation can be done safely and sanitarily if the following steps are done correctly.
1. Prepare the necessary tools, equipment, and ingredients before starting the task.
2. Wash hands thoroughly before handling food and ingredients.
3. Concentrate on the task to avoid accidents in the work area.
4. As much as possible, sit down while doing the task to avoid getting tired easily.
5. Be sure to know how to use the different tools and equipment in food preservation.
6. Keep the work area clean.
7. Try to work as fast as possible to avoid air exposing the food for so long.
8. Be sure to add labels to all ingredients to be used to avoid the mistake of mixing the wrong ingredients.
9. Return everything to their respective storage once you are done with the task.
III. ACTIVITIES/EXERCISES
A. Write YES if you agree on the practice and NO if you disagree.

Practices
1. Buy vegetables that have bright colors.
2. Preserve fruits with decays and bruises.
3. Choose fish with bright red gills.
4. Use tools that you are unfamiliar with.
5. Fresh pork meat is pinkish in color.
6. Select egg that has a smooth shell.
7. Keep the work area clean.
8. Fish with foul odor is good for food consumption
9. Select high quality of fruits and vegetables.
10. Wash hands before handling food and ingredients.
B. Identify the food preservation method used in the following. Choose the letter of the correct and
write it on the space before the number.

A. Freezing B. Drying C. Curing D. Canning

E. Sugar Preservation F. Smoking G. Refrigeration H. Salting
_________1. Raisins
_________2. Corned Beef
_________3. Fresh Meat
_________4. Tinapa
_________5. Tuyo (fish)
_________6. Guava Jam
_________7. Bagoong
_________8. Longganisa
_________9. Fresh Vegetables
_________10. Milk
SUMMATIVE EVALUATION

A. Directions: Read each item carefully. Encircle the letter of the correct answer.

1. What is the process of preparing food for future consumption by preventing its spoilage?
a. food processing b. food presentation c. food preservation d. food consumption
2. What is the goal of food preservation?
a. to decrease the palatability of food c. to prevent spoilage
b. to maintain the freshness of food d. to make food nutritious
3. Which food is preserved using sugar?
a. tocino b. bagoong c. apple jam d. pickled papaya
4. The oldest method of preservation
a. salting b. drying c. freezing d. curing
5. The following are methods in food preservation except?
a. curing b. pickling c. cooking d. sugar preservation
6. What tool is used to drain large quantity of vegetables and fruits?
a. colander b. tray c. strainer d. basin
7. Which of the following is a guideline in food preparation?
a. using inappropriate equipment c. putting improper labels
b. using food in season d. wearing unclean kitchen outfit
8. In the absence of spoon, what tool can be used in as substitute in stirring?
a. tongs b. wooded spatula c. chopstick d. stir rod
9. These are used for measuring ingredients in small quantity
a. measuring cups c. mixing bowls
b. measuring spoons d. preserving bottles
10. Which of the following is used to weigh required ingredients?
a. measuring cup c. weighing scale
b. measuring spoon d. mixing bowl

B. Directions: Write True if the statement is correct but if it is false, change the
underlined word or group of words to make the whole statement true. Write your
answer on the space provided for.
____________1. Food is kept at high temperature to prolong their freshness.
____________2. Sterilization is a process which involves using heat to kill microorganisms and bacteria.
____________3. Fresh food becomes unfit for use.
____________4. Food preservation is a means of increasing the family income.
____________5. The fruit or vegetable should be light for its size, which signals that it is fully mature and
ripe.

C. Direction: Answer the questions being asked. (5 pts. each)

1. Why do we preserve food?

2. Why is it important to observe safety rules in food preservation?

 Answer Key

Exercise A Exercise B

1. YES 1. B
2. NO 2. D
3. YES 3. A
4. NO 4. F
5. YES 5. B
6. NO 6. E
7. YES 7. H
8. NO 8. C
9. YES 9. G
10. YES 10. G

References:
A. Book
Lory C. Balaoing, Erwin R. Callo, Maria Nora N. Soriano, Nora Narvaez-Soriano. FUN WITH
HELE 6. ABIVA. pp.57-59.
B. Online Sources
Department of Education: https://commons.deped.gov.ph/
https://www.scrbd.com/document/378531517/LM-TLE-6-HE-1