K TO 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS-FOOD PRESERVATION
Grade 6
TEACHING GUIDE

Grade Level Standard

At the end of Grade 6, the learner is expected to demonstrate enhanced

and expanded knowledge in entrepreneurship & ICT, agriculture, home
economics, and industrial arts toward the improvement of the family’s economic
life and the community.

Learning Competencies

 Conducts an inventory of foods that can be preserved/processed

using any of the processes on food preservation.
 Discusses the processes in each of the food preservation/
processing method
 Explains the benefits derived from food preservation/processing.

Content Standard

The learner demonstrates an understanding of and skills in the basics of

food preservation.

Performance Standard

The learner preserves food/s using appropriate tools and materials and
applying the basics of food preservation.

I. INTRODUCTION
 Very often some foods are not available throughout the year
because of changing seasons. All of us probably would like to eat
vegetables and fruits throughout the year but how will you
eat mangoes and during rainy season? We all wish to enjoy
fresh mangoes all round year but is it possible? No, we cannot relish
fresh mangoes as such but preserved mango products
like pickle , chutney , juice, squash and jam can be enjoyed right round
the year.
Therefore, preservation of food is very important to improve the
nutritional content and have variety in diet. This module will give us
brief enlightenment on how to preserve vegetables and fruits when
they are in abundance. We all handle, cook and eat food regularly.
For every step or action we do, proper care needs to be taken
to keep the food fresh and safe from spoilage or contamination. For
this, preserving the food properly will increase the shelf life of food
and prevent from spoilage.

II. OBJECTIVES

Generally, the learner is expected to:

1. identify foods that can be preserved using drying, salting and

freezing method.
2. conduct an inventory of foods that can be preserved/processes
using any of the processes on food preservation.
3. discuss the process in drying method.
4. discuss the process in salting method.
5. discuss the process in freezing method.
6. explain the benefits derived from food preservation/processing.

III. PRE-TEST
A. MULTIPLE CHOICE
Directions: Read the following questions carefully. Write the letter of the correct
answer in your notebook.
1. What is the method of food preservation where the water content is
removed?
a. salting c. smoking
b. drying d. freezing
2. What is the method of food preservation that makes use of the wind
and the sun to dehydrate the food?
a. salting c. smoking
b. drying d. freezing
3. What method of preservation is used in preparing daing na bangus?
a. salting c. smoking
b. drying d. freezing
4. What method of preservation is used in making bacon?
a. salting c. smoking
b. drying d. freezing
5. What is the preservation agent in jams and candies?
a. salt c. vinegar
b. sugar d. bacteria
6. What is the preservation agent used in ham and all kinds of dried fish?
a. salt c. vinegar
b. sugar d. bacteria
7. What is considered the most modern method of preservation?
a. salting c. canning
b. drying d. freezing
8. Which is considered the oldest method of preservation?
a. salting c. smoking
b. drying d. freezing
9. What appliance found in every home is used as storage for raw and
cooked food?
a. freezer c. refrigerator
b. chiller d. crisper
10. What preservative agent is used for achara, pickled cucumber, and
pickled ubod?
a. sugar c. vinegar
b. salt d. soy sauce

B. TRUE OR FALSE
Write True if the statement is correct. Write False if it is incorrect.
1. Food preservation prevents spoilage of food.
2. Salting is a method that turns the food into solid state at a very low
temperature.
3. The natural method of drying is dependent on the sun.
4. In freezing food, choose fruits or vegetables that are fresh and free from
bruises.
5. Strawberry jam is an example of a food preserved using the drying method.
6. Food preservation makes seasonal food available all year round.
7. A colander is used to drain ingredients after washing .
8. Wet salting is putting salt in layers in a container to draw out the water
content of food.
9. Food preservation is an easy idea for entrepreneurship and provides a means
of livelihood for the community.
10. Containers are used to store preserved food.

IV. PROCESS AND DELIVERY

 LESSON 1: IDENTIFYING FOODS THAT CAN BE PRESERVED USING
DRYING, SALTING AND FREEZING METHOD

KNOW

Guide the learners in identifying what method is being presented

in each metacard.

DRYING/SALTING/FREEZING CARDS (ACTIVITY):

Raise the card showing DRYING if the statement tells about drying
method, SALTING if the statement tells about salting method and FREEZING if
the statement tells about freezing method.

Let the learners actively participate in the discussion.

DRYING – is the removal of moisture or water in food. It is the most ancient

method of food preservation known to man. Moisture content of food is reduced
either by natural or artificial. Food being dried should be turned once in a while
for uniformity.

SALTING – is a method that uses salt as its main preservative. It is commonly

done to meat, poultry, fish, or seafood. Salt used can be rock salt or iodized salt.
Salt preserves food by osmosis. This means the water content of food is pinched
out when it is salted. With this process, microogranisms’ contamination is
reduced or totally prevented.

FREEZING – is a method that turns the food into solid state at very low
temperature. Fruits and vegetables may be placed in a freezer to maintain its
freshness and nutrients. Freezing is completely different from refrigeration.

Expand learner’s curiosity by asking essential questions on drying,

salting and freezing method.
 PROCESS

Learners will be grouped into 4. Each group will be given pictures

of food. They will classify the pictures if it is for drying, salting or
freezing.

WHERE DO I BELONG?: ( GROUP ACTIVITY)

Arrange the pictures of food using the given template. (Pictures will be given to
each group)

DRYING SALTING FREEZING

The group will present their output in front of the class.

Let the group have their own interpretation or personal insights

base on the accomplished task.

Facilitate student-to-student interactions and process learning

understanding.
 REFLECT AND UNDERSTAND

Deepen learners understanding on drying, salting and freezing

method by asking them to enumerate foods that they already
tasted under each method.

YUMMYLICIOUS!!! (GROUP ACTIVITY):

Using the given template, enumerate foods that you have already tasted
under each method.

DRYING

1.

2.

3.

4.

5.

GROUP 1 – DRYING
GROUP 2 – SALTING
GROUP 3 & 4 – FREEZING
 Is there any food that can be used in salting method that can also
be used in drying or freezing method? Give example of these
foods.

WE ARE THE SAME!!! (GROUP ACTIVITY):

Using the given template, enumerate foods that you can use under:

GROUP 1-2 – DRYING& SALTING

GROUP 3 – SALTING& FREEZING
GROUP 4 – FREEZING& DRYING

DRYING AND SALTING METHOD

1.

2.

3.

4.

5.

Let the learners eloquently share and present their output to the
class.

Process learners’ understanding.

Lead the learners in reflecting on the importance of this activity in

their day to day living?

Assess learner’s knowledge and understanding on the topic. Utilize

the result of the pre-test to improve their learning.
 TRANSFER

Individually assist the learners in accomplishing the given

task.

A. PAPER & PENCIL

What method of preservation is used in preparing the following?

__________1. Daing na bangus

__________2. Salted eggs

__________3. Burong manga

__________4. Bagoong

__________5. Dried camote chips

B. ENRICHMENT

LET’S MAKE A PORTFOLIO:

Conduct an inventory of foods in your local markets that are preserved

through freezing, drying, and salting. In addition research on other methods of
food preservation that are not discussed in our lesson. Make a portfolio of all
your findings and submit it.
 LESSON 2: DRYING METHOD

KNOW

Review on drying method.

Give example of foods that can be preserved using the

drying method.

Let the learners watch an AVP showing how to make dried

tamban.

HOW COME?!!! (GROUP ACTIVITY):

Based on the AVP, how is dried tamban made?

Use the given template in doing this activity.

DRIED TAMBAN

INGREDIENTS:

PROCEDURE:
 Let the group present their outputs.

Discuss the drying procedure based on their outputs.

Let the learners actively participate in the discussion. Assist or

guide the learners in presenting their ideas.

DRYING PROCEDURE

The two methods of drying are natural and artificial.

1. Natural – This method is dependent on the sun. Food is usually

salted and placed on flat containers for sun drying.

2. Artificial – This method uses artificial heated air with controlled

condition of temperature, humidity and airflow.

Only ripe fruits that do not show signs of decay should be prepared
for drying; some may be cut into smaller pieces for quick drying. Vegetables
need to be thoroughly cleaned and the non-edible portions be removed
before they are dried. Meat selected should have a minimum connective
tissues and marbling. Poultry and fish should be fresh: otherwise they will
produce a bad odor even if they are already dried.

The length of time for drying depends on the type of food, the size of
food, and the method employed.

PROCESS

Learners will be grouped into 4. They will arranged the paper

strips according to its proper order to come up with the right
procedure in making the recipe.
WHICH COMES FIRST? (ACTIVITY):

Arranged the paper strips according to its proper order to come

up with the right procedure in making the recipe. Arrange it by writing
numbers 1 to 5.

DRIED CAMOTE CHIPS

INGREDIENT:
½ kilo camote (preferably orange in color)

PROCEDURE:
_____Allow to dry under the sun.
_____Pare camote.
_____Spread out on slotted bamboo mats or wire screen.
_____Slice very thinly.
_____Spread on absorbent paper to remove moist.

DRIED MILKFISH

INGREDIENTS:
1 piece medium-sized milkfish ½ cup vinegar
1 teaspoon chopped garlic 1 teaspoon ground pepper
2 tablespoons salt cooking oil

PROCEDURE:
_____Cook the fish over medium heat until it becomes golden brown.
_____Split milkfish into butterfly-shaped fillet using a knife. Remove the gills,
guts, and innards of the fish. Wash thoroughly until no more traces of
blood is visible.
_____Drain the excess marinade from the fish and dry it under the sun for at
least 3 hours.
_____Using a container, combine vinegar, garlic, pepper, and salt as marinade.
_____Pour the marinade over the milkfish and place in a airtight container or
plastic bag. Place it in the refrigerator to marinade overnight.
 Group 1 & 2 – Dried Camote Chips

Group 3 & 4 – Dried Milkfish

Each group will present their output in front of the class.

Let the group have their own interpretation or personal insights

base from the accomplished task.

Facilitate student-to-student interactions and process learners’

understanding.

REFLECT AND UNDERSTAND

Deepen learners understanding on drying method by making a

project plan.
YUMMYLICIOUS!!! (GROUP ACTIVITY):

Using the given template, make a project plan on how to preserve food
using the drying method. Think of a fruit or vegetable that you can used in
creating your own recipe.

DRIED ______________

INGREDIENTS:

PROCEDURE:

Let the group eloquently share and present their output to the
class.

Process learners’ understanding.

Lead the learners in reflecting on the importance of this in their

day to day living?

Assess the learner’s knowledge and understanding on the topic.

Utilize the result of the pre-test to improve their learning.

TRANSFER
 Individually assist the learners in accomplishing the given
task.

A. PAPER & PENCIL

Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Drying is a method that turns the food into solid state at a very low
temperature.

2. The two methods of drying are natural and artificial.

3. Many seasonal fruits and vegetables are being dried so they can be
stored and packaged.

4. The drier the food, the better because the least are the chances that
bacteria will stay in it.

5. Legumes and nuts can be preserved using drying method.

B. ENRICHMENT

LET’S DO OUR RECIPE BOOK!!!:

Cut out 5 different recipes on magazines that uses drying method as a

way of food preservation. Include these recipes on your recipe book.

LESSON 3: SALTING METHOD

 KNOW

Review on salting method.

Give examples of food that can be used in salting method.

Let the learners watch an AVP showing how salting

method was done.

HOW COME?!!! (GROUP ACTIVITY):

Based on the AVP, how is shrimp paste (bagoong) made?

Use the given template in doing this activity.

SHRIMP PASTE

INGREDIENTS:

PROCEDURE:

Let the group present their output.

Discuss the salting procedure based on their output.

 Let the learners actively participate in the discussion. Assist or
guide the learners in presenting their ideas.

SALTING PROCEDURE

Salting is one of the common and easiest way of food preservation.

These are the two procedures.

1. Dry salting- is putting salt in layers in a jar, pot, or tray to draw

out the water content of the food.

2. Wet salting or brine salting- is adding salt to boiling water, mixing

it until it dissolves. Food is immersed to the solution when cooled.
This is sometimes done to salted eggs.

This method makes use of salt as the main ingredients together

with other ingredients like sugar, pepper, and other spices. Salt is in
the form of rock salt or fine salt. Salt is a preservative agent that is
effective in keeping away bacteria from food.

PROCESS

Learners will be grouped into 4. They will arrange the paper strips
according to its proper order to come up with the right procedure
in making the recipe.
WHICH COMES FIRST? (ACTIVITY):

Arrange the paper strips according to its proper order in order to

come up with the right procedure in making the recipe. Arrange it by
writing numbers 1 to 5.

SALTED EGGS

INGREDIENTS:

8 pieces duck or chicken eggs

1 to 1 ½ cups salt
4 cups water

PROCEDURE:

_____Fill in a sauce pan with water; let it boil. Make a brine solution by
dissolving salt in water until it completely dissolves. Remove the sauce
pan after to let it cool.
_____After 3 weeks, take the eggs out of the container and boil them. Then let
them cool and store in the refrigerator.
_____Wash the eggs with water and place them in a jar or glass container with
a lid.
_____Cover the jar or container and store in a dark place for at least 3 weeks.
_____Pour the brine solution over the eggs; make sure the eggs are submerged
in water.
 SALTED MANGO (Burong Mangga)

INGREDIENTS:

5-6 unripe mangoes (kalabaw or other variety)

½ cup rock salt
1 ½ cups water

PROCEDURE:

_____Pare the unripe mangoes. Slice and put in a bowl.

_____Pour the brine solution (boiled salt and water) into the sterilized jars. Let
cool, and then cover.
_____Arranged the slice mangoes on a sterilized jar.
_____Boil water and salt in a saucepan. Set aside.

Group 1 & 2 – Salted Eggs

Group 3 & 4 – Salted Mango

Let the group present their output in front of the class.

Let the group have their own interpretation or personal insights

base from the accomplished task.

Facilitate student-to-student interactions and process learners’

understanding.

REFLECT AND UNDERSTAND

 Deepen learners understanding on salting method by making a
project plan.

YUMMYLICIOUS!!! (GROUP ACTIVITY):

Using the given template, make a project plan on how to preserve food
using the salting method. Think of a fruit or vegetable that you can used in creating
your own recipe.

SALTED ______________

INGREDIENTS:

PROCEDURE:

Let the learners eloquently share and present their output to the
class.

Process learners’ understanding.

Lead the learners in reflecting on the importance of this activity in

their day to day living?

Assess learner’s knowledge and understanding on the topic. Utilize

the result of the pre-test to improve their learning.
 TRANSFER

Individually assist the learners in accomplishing the given

task.

A. PAPER & PENCIL

Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Wet salting is putting salt in layers in a container to draw out the water
content of the food.

2. Wet salting is also called brine salting.

3. Salting is a method that uses salt as its main preservatives.

4. Salt is a preservative agent that is effective in keeping away bacteria

from the food.

5. Salting is one of the most common and easiest way of food

preservation.

B. ENRICHMENT

LET’S DO OUR RECIPE BOOK!!!:

Cut out 5 different recipes on magazines that uses salting method as a

way of food preservation. Include these recipes on your recipe book.

LESSON 4: FREEZING METHOD

KNOW
 Review what freezing method is.

Give example of foods that can be used in freezing

method.

Let the learners watch an AVP showing how freezing

method was done.

HOW COME?!!! (GROUP ACTIVITY):

Based on the AVP, what are the steps in doing freezing method?
Use the given template to do this activity.

STEPS IN FREEZING FOODS

1.

2.

3.

4.

5.

6.

Let the group present their output.

Discuss the freezing procedure based on their outputs.

Let the learners actively participate in the discussion on the topic.

Assist or guide the learners in presenting their ideas.
FREEZING PROCEDURE

Freezing is a method that turns the food into solid state at very low
temperature. Fruits and vegetables may be placed in a freezer to maintain its
freshness and nutrients. Freezing is completely different from refrigeration.

The following are the steps in freezing food:

1. Choose fruits or vegetables that are fresh, ripe, and free from bruises or
spots.
2. Wash the food thoroughly.
3. Peel and cut the food according to your preference.
4. You may add syrup or dry sugar to the food. Ascorbic acid (1 tablet) can
also be added to maintain its flavor.
5. Place the container in the freezer. Frozen food should only be taken out
before use, otherwise it will lose its nutrients and flavor once freezing is
done.

PROCESS

Learners will be grouped into 4. Each group will be given two

examples of food. They will write the procedure on how they will
freeze the products.

HOW WILL YOU FREEZE ME?!!! (ACTIVITY):

How to freeze the following fruits/vegetables?

Use the given template in accomplishing your group task.
 FRUIT VEGETABLE

PROCEDURE: PROCEDURE:
1. 1.

2. 2.

3. 3.

4. 4.

5. 5.

GROUP 1- Pineapple and String beans

GROUP 2- Strawberries and Broccoli
GROUP 3- Green Mangoes and Green peas
GROUP 4- Apple and Carrots

The group will present their output in front of the class.

Let the group have their own interpretation or personal insights

based on the accomplished task.

Facilitate student-to-student interactions and process learners’

understanding.
 REFLECT AND UNDERSTAND

Deepen learners understanding on salting method by making a

project plan.

YUMMYLICIOUS!!! (GROUP ACTIVITY):

Make your own recipe using the frozen fruit/vegetable assigned to your
group.

(Name of your recipe)

INGREDIENTS:

PROCEDURE:
 Let the group eloquently share and present their output to the
class.

Process learners’ understanding.

Lead the learner in reflecting on the importance of this activity in

their day to day living?

Assess learner’s knowledge and understanding on the topic. Utilize

the result of the pre-test to improve their learning.

TRANSFER

Individually assist the learners in accomplishing the given

task.

A. PAPER & PENCIL

Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Choose fruits or vegetables that are fresh, ripe and free from bruises
or spots.

2. Freezing is a method that turns the food into solid state at very low
temperature.

3. Examples of foods that can be frozen are broccoli, strawberries, green

mangoes.

4. Freezing is the same as refrigeration.

5. The more rapid the freezing, the better the result.

B. ENRICHMENT

LET’S DO OUR RECIPE BOOK!!!:

Cut out 5 different recipes on magazines that uses freezing method as a

way of food preservation. Include these recipes on your recipe book.
 LESSON 5: EXPLAINS THE BENEFITS DERIVED FROM FOOD
PRESERVATION/FOOD PROCESSING

KNOW

Guide learners in defining what food preservation is?

FOOD PRESERVATION is my name… Do you know who am I?

(GROUP ACTIVITY):

What is food preservation? Define it and give some of its

benefits?

Let the learners present their outputs.

Let the learners actively participate in the discussion of what food

preservation is and its benefits.

FOOD PRESERVATION-is the process of preparing food for future

consumption by preventing its spoilage. The proper storage and
preparation of food for future use has been a major concern not only of
the family but also of the food industry. Food preservation is the
answer to the problem of inadequate food supply as well as the need
for nutritious and palatable meals for the family.
BENEFITS OF FOOD PRESERVATION

1. It contributes to better nutrition for the family by preventing scarcity of

foods. Balanced meals may be attained only if there is a year-round
supply of fruits and other food.
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 because farmers are
encouraged to produce more, since the excess food can be preserved and
sold in the market.
4. Foods are made available throughout the year. They may be preserved in
preparation for a coming event like the town fiesta, Christmas, and other
special occasions.
5. One of the purposes of food preservation is to make the food or harvest
available in places where they are not prepared or grown.
6. It is profitable as a hobby as well as a means of livelihood.

Expand learner’s curiosity by asking essential questions regarding

food preservation and its benefits.

PROCESS

Learners will be grouped into 4. The group will choose one food
benefit that they can relate to their experience. Make a narrative
report about that experience.

LET ME TELL YOU SOMETHING… (GROUP ACTIVITY):

Use the given template in doing the task.

BENEFIT OF FOOD PRESERVATION:

NARRATIVE:
 The group will present their output in front of the class.

Let the group have their own interpretation or personal insights

base on the accomplished task.

Facilitate student-to-student interactions and process learners’

understanding.

REFLECT AND UNDERSTAND

Deepen learners understanding on food preservation and its

benefits.

SING WITH ME!!! (GROUP ACTIVITY):

Create/Compose a song/poem that tells about the benefits or importance

of food preservation. Be ready to present it in front of the class.

Let the group eloquently share and present their output to the
class.

Process learners’ understanding.

Lead the learners in reflecting on the importance of this activity in

their day to day living?
 Assess learner’s knowledge and understanding on the topic. Utilize
the result of the pre-test to improve their learning.

TRANSFER

Individually assist the learners in accomplishing the given

task.

A. PAPER & PENCIL

Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Food preservation prevents spoilage of food.

2. Food preservation doesn’t retain the nutrients and texture of food.

3. Food preservation provides a means of livelihood for the community.

4. Food preservation maintains the good and sanitary quality of the food.

5. Food preservation makes seasonal food such as fruits available all year
round.

B. ENRICHMENT

LET’S MAKE A SURVEY!!!:

In groups, conduct a survey in your community. Find out the food

preservation methods preferred by other families and determine how they
benefit from them. Write your findings and be ready to share it by making a
report in class.
1. Preservation – the process of keeping food safe and maintaining its good
quality by cooking or keeping in cold storage.
2. Planning – to think ahead of what to do.
3. Aids – devices that help
4. Survey – to scan or inspect
5. Blemishes – rotten parts of a fruit or vegetables
6. Well-marbled fat –evenly distributed fat in the muscles of meat
7. Degree of maturity – one that reaches full growth and development
8. Specifications – detailed characteristics of a fruit, vegetable, fish or meat
9. In season – time when fruits and vegetables are ready to be harvest