School MAITIM II ELEMENTARY SCHOOL Grade Level 6

Teacher ALVIN POBLETE BAY Subject Area EPP/TLE

DAILY LESSON LOG
Teaching Date &
SEPTEMBER 26-30, 2022 Quarter 1
Time

OBJECTIVES
A. Content Standards demonstrates an understanding of and skills in the basics of food preservation
B. Performance Standards preserve food/s using appropriate tools and materials and applying the basics of food
Explains different ways of food preservation (drying, salting, freezing, and processing)
C. Most Essential Learning
Uses the tools/utensils and equipment and their substitutes in food preservation/ processing
Competency
Preserves food applying principles and skills in food preservation processing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

CONTENT FOOD PRESEVATION FOOD PRESERVATION SUMMATIVE TEST
LEARNING
RESOURCES
References  Revised MELC in  Revised MELC in  Revised MELC in  Revised MELC in
TLE VI TLE VI TLE VI TLE VI
 TLE ADM  TLE ADM  TLE ADM  TLE ADM
module module module module

Teacher’s Guide
Pages
Learner’s Material TLE 6 1ST QUARTER TLE 6 1ST QUARTER TLE 6 1ST QUARTER TLE 6 1ST QUARTER
Pages MODULE Pivot 4A MODULE Pivot 4A MODULE Pivot 4A MODULE Pivot 4A
Learner’s Material Learner’s Material Learner’s Material Learner’s Material
Textbook Pages
Additional Materials
from Learning
Resources & Other
References
List of Learning
Resources for
Development and
Engagement
Activities
PROCEDURE
 Food preservation is the Food preservation is the Compare and contrast Weekly Summative Test
A. Introduction process of preparing answer to the problem of
Drill food for future inadequate food supply
Review consumption by as well as the need for
Motivation preventing its spoilage. nutritious and palatable
Lesson The proper storage and meals for the family.
preparation of food for
future use has been a What does the picture
major concern not only show?
of the family but also the
food industry.
What is the use of each
tool/utensil and
equipment found in our
What does the picture kitchen?
show? (Like ladles, pots, and
____________________ 1. How can you
pans, chopping board distinguish that the food
____________________ and others)
__________________ were preserved are
____________________ fresh?
a. What does the picture b. What is the use of ____________________
show? Why we must preserve __________________
____________________ the food? 2.What is the relevance
____________________ ____________________ of freshness of food in
__________________ ____________________ food preservation?
d. Why we must follow __________
the correct food
preservation
techniques?
____________________
____________________
___________
e. Is it important to
maintain the sanitation of
food? Why?

The Learner will watch

videos abput food The learner will wath
preservation. videos on how to create
picked papaya.
 Different Ways or
B. Development Method of Food
Presentation Preservation
Discussion
(Controlled 1. Drying – this is the
Activity)
easiest and most
common method. The
moisture content
of the food is removed.
• Drying under the sun-
food is salted and placed
under the heat of the
sun.
• Mechanical dryer –
uses artificial heated air
with the use of a
machine.
2. Salting – application
of salt to the
food to be preserved.
Example: bagoong,
burong manga,
salted
3. Freezing – this is a
quick and convenient
way to preserve food
such as meat, poultry,
and fish, which are
stored in the freezer until
they are consumed.
4. Refrigeration – food is
kept at low
temperature to prolong
their freshness.
Different Ways or Tools/utensils and
Method of Food equipment in our kitchen Guide in Selecting
Preservation are grouped according to Quality Food for
their uses. Preservation
6. Smoking – this is the A. Fruits and Vegetables
A. Cooking Utensils and
method in which food Mixing Tools 1. Fresh with bright color
items such as cured meat 1. Wooden spoon is used 2. Free from insect bites
or fish is exposed to in mixing soft and worms
smoke not only to ingredients like 3. The degree of maturity
preserve them but also to sauces, butter, and and ripeness
add dough. 4. Heavy, firm and have
flavor and color. pleasing aroma
Example: Tinapa, tapa, 2. Mixing bowls are used 5. Leaves and stems are
longganisa, ham. in placing and mixing crisp
the ingredients.
7. Curing – this method B. Meat (pork, beef, and
is done by soaking or 3. Whisk is used in chicken)
injecting meat with stirring and mixing eggs, 1. Do not have a foul or
preservatives like sugar, egg white for meringue, unpleasant odor
salt, and vinegar oil and vinegar, ketchup 2. The meat must be firm
solution. Example: and mayonnaise, and has a fine texture
tocino, longganisa. dressing and smoothing 3. It must have a
out lumps in the stamped with the Bureau
8. Pickling – adding mayonnaise. of Animal Industry logo
pickling solution 4. Beef meat is red while
vinegar, salt, and sugar 4. Ladles are used to pork is pinkish
to vegetables like grated facilitate lifting of liquid 5. Fats are well
green papaya, ginger, or solid out of a pot or distributed
carrots, onion, and bell pan and other vessel or 6. Beef fat is yellowish
pepper. bowl. while pork fat is white
9.Canning – this is a 5. Pans and Pots are used Healthy and Safety
method in which in cooking the food to Practices in Food
processed food is placed be preserved. Preservation
and sealed in Airtight 1. Prepare the necessary
cans. Example: sardines, tools, equipment, and

5. Sugar Preservation
Jam – the fruit is mashed
and cooked with sugar.
Jelly – clear fruit juice is
cooked with sugar,
which gelatinizes in
cooking
tomato sauce, pineapple ingredients before doing
juice the task.
2. Wash hands
thoroughly before
handling food and
ingredients.
Reminders: In using the 3. Concentrate on the
tools/utensils and task to avoid accidents in
equipment in preserving the work area.
foods, we must 4. Be sure to know how
remember the safety tips to use the different tools
in handling kitchen in food preservation.
tools/utensils. 5. Keep the work area
1. Always handle knives clean always.
and other sharp utensils 6. Try to work as fast as
and equipment with
possible to avoid air
care.
2. Cut ingredients exposing the food for so
downward on a chopping long.
board to avoid cutting 7. Ingredients must be
yourself. labeled to avoid the
3. Keep all utensils and mistake of mixing the
equipment clean and wrong ingredients.
grease free before and 8. Return everything to
after using its respective storage
them. once you are done.
4. Use potholder or
gloves in handling hot
pots and pans.
5. Replace hand towel
when it is already wet or
as needed.
6. All utensils/tools and
equipment must be
washed clean before
and after using to
avoid food
contamination.
7. Sterilize containers to
be used in storing your
 preserve and must have
covers.
8. Return tools/utensils
and equipment to their
proper storage place. Do
not leave them in
working especially sharp
objects.
Direction: In your The student will make List down the different
C. Engagement NOTEBOOK Write Pickled Green Papaya utensils and their
Differentiated down the different ways functions used in food
Activities of food preservation. Ingredients: preservation
(at least 1. • 2 cups vinegar
three) 2. • 3 cups sugar 1.
3. • 2 1/2 tablespoon salt 2
4. • 1⁄2 cup sliced ginger 3
5. • 1 kilo papaya 4
5
Procedure:
1. Wash and cut papaya
into strips, 1⁄2 in thick
and 1 1⁄2 inches long.
2. Boil 2 cups vinegar, 3
cups sugar, salt, and
ginger for five minutes.
3. Add papaya and let it
boil for five minutes.

1. What are the healthy

D. Assimilation What is food What is food What are the different and safety tips in food
Generalization presevation? presevation? utencils use in food preservation?
Application preservation?
Evaluation What are the different What are the different 2. Give an example that
ways of food ways of food shows about the healthy
preservation? preservation? and safety tips in food
preservation?
Give an example of food Give an example of food
the uses the method of the uses the method of
food preservation? food preservation? Read the questions
carefully. Choose the
Read the questions
carefully. Choose the
letter of the correct
answer and write it on
your answer sheet.
1.The main purpose of
food preservation is to
have________.
a. for emergencies
b. to have balance diet
c. as a dietary requirement
d. in times of shortage
2. The moisture content
of the food is removed.
a. Drying
b. Freezing
c. Canning
d. Smoking
Read the questions Read the questions
carefully. Choose the carefully. Choose the
letter of the correct letter of the correct
answer and write it on answer and write it on
your answer sheet. your answer sheet.
1.Application of salt to 1. It is used in
the food to be preserved. vegetables and fruits
a. Smoking with thin peeling.
b. Freezing a. Peeler
b. Kitchen shears
c. Salting
c. Food processor
d. Drying
d. Strainer
2. This is a method in
which food items such as
2. It is where we place
cured meat or fish is and mix the ingredients
exposed to used in food
smoke. preservation.
a. Freezing a. Colander
b. Mixing bowl
b. Smoking
c. Pots and Pans
c. Curing
d. Salting d. Ladles
3. Your teacher in TLE
3. Your mother ask you
VI Ask you to create a to help her in preparing a
simple CANDIED pickled papaya for your
TAMARIND for your
business, you need to be
performance task.What familiar with the different
are the proper procedure tools and utencils to be
in creating the said used in preparing for
candy? pickled papaya.What are
the safety tips in
handling kitchen tools
and utencils?
A d. Fresh and firm
1. Mix all ingredients in a. Always handle knives
a saucepan. and other sharp utensils
and equipment with
2.Cook over moderate
care.
heat
letter of the correct
answer and write it on
your answer sheet.
1. Which of the statements
below is a healthy and
safety practice in food
preservation?
a. Return everything to its
respective storage just
after eating the prepared
food.
b. Be sure to know how to
use the different tools in
food preservation.
c. Prepare the necessary
tools, equipment, and
ingredients during doing
the food preparation.
d. Wash hands thoroughly
after handling food and
ingredients
2. The following are
characteristics of good
quality of fish EXCEPT
_____.
a. Has bright tight scales
b. Fats are well distributed
c. Gills are bright red in
color
3.The following are
characteristics of good
quality of pork
3.Cook while stirring Cut ingredients EXCEPT_____.
until thick enough to downward on a chopping a. Fine and firm
shape into balls board to avoid cutting b. Pink flesh
4.Let it cool slightly. yourself. c. No foul odor
Keep all utensils and d. Hard and thick
5.Shape it into balls.
equipment clean and
grease free before and
B. after using
1.Cook over moderate them.
heat Use potholder or gloves
2. Mix all ingredients in in handling hot pots and
a saucepan. pans.
3.Cook while stirring Replace hand towel
until thick enough to when it is already wet or
shape into balls as needed.
4.Let it cool slightly.
5.Shape it into balls. b. Cut ingredients
downward on a chopping
board to avoid cutting
C.
yourself.
1.Cook over moderate Keep all utensils and
heat equipment clean and
2. Mix all ingredients in grease free before and
a saucepan. after using
3. Let it cool slightly. them.
4. Cook while stirring Use potholder or gloves
until thick enough to in handling hot pots and
shape into balls pans.
5.Shape it into balls. Replace hand towel
when it is already wet or
D. as needed.
1. Shape it into balls
C. Keep all utensils and
Cook over moderate heat equipment clean and
2. Mix all ingredients in grease free before and
a saucepan. after using
3. Let it cool slightly. them.
4. Cook while stirring Use potholder or gloves
until thick enough to in handling hot pots and
shape into balls pans.
5. Cook over moderate Replace hand towel
 heat. when it is already wet or
as needed.

D.None of the above

I understand that I understand that I understand that I understand that I understand that
___________________ ___________________ ___________________ __________________ __________________
REFLECTION I realize that I realize that I realize that I realize that I realize that
___________________ ___________________ ___________________ __________________ __________________

Approach Used
Strategies
Index of Mastery
Pupils Need
Remediation

Prepared by:
Checked by:

ALVIN P. BAY RAQUEL C. HARAVATA

Teacher I Principal II