Enclosure 1A to DepEd Order No. ______ , s.

2016

DAILY School Grade Level VI

LESSON LOG Teacher Learning Area TLE-HE
Teaching Dates and Time Week 6 Quarter No specific quarter
dsd

Monday Tuesday Wednesday Thursday Friday

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives,necessary procedures must be followed and if needed, additional lessons,exercises and remedial activities may
I. be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to
OBJECTIVES find significance and joy in learning the lessons.Weekly objectives shall be derived from the curriculum guides.

A. Content Demonstrates an understanding of and skills into basics of food preservation

Standards
B. Preserves food using appropriate tools and materials and applying the basics of food preservation
Performance
Standards
TLE6HE-0f-10 3.1.1 conducts an inventory of foods that can be preserved/processed using any of the processes on food preservation 3.1.3 explains the
3.1 Explains 3.1.2 discusses the processes in each of the food preservation /processing methods benefits derived
different from food
C. Learning
ways of preservation/proces
Competenci
food sing
es /
preservatio
Objectives
n (drying,
Write the LC
salting,
code for
freezing
each
and
processing
)
II. Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
CONTENT Food Preservation
III. List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.Ensure that there is a mix of concrete and manipulative materials as well as paper-based

LEARNING materials. Hands-onl earning promotes concept development.

RESOURCES
A. References
1. Teacher’s
Guide
pages

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Enclosure 1A to DepEd Order No. ______ , s. 2016

2. Learner’s
Materials
pages

3. Textbook Makabuluhan
pages g Gawaing
Pantahanan
at
Pangkabuhay
an (pages not

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 Enclosure 1A to DepEd Order No. ______ , s. 2016

available)
MISOSA-V
4. Iba’t-ibang
Additional Pamamaraan
ng
Materials Pagiimbak
from (not
Learning accessible)
Resource
(LR)portal

Bantigue, Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Bantigue, R.M. Bantigue,
R.M. and J.P. (2014) Growing up with Pangilinan, and Pangilinan, R.M. and
Pangilinan, Home Economics and Livelihood Education. FNB Educational, Inc. QC. J.P. (2014) Growing up J.P. (2014) Pangilinan,
J.P. (2014) with Growing up J.P. (2014)
Growing up Preservation of Fruits and Home Economics and with Home Growing
with Home Vegetables (1977). Bureau of Livelihood Education. Economics up with
Economics Plant Industry FNB Educational, Inc. and Home
and QC. Livelihood Economics
Livelihood https://en.m.wikipedia.org/wiki/ salting Education. and
Education. Preservation of Fruits and FNB Livelihood
B. Other FNB Vegetables (1977). Educational, Education.
Learning Educational Bureau of Inc. QC. FNB
Resources , Inc. QC. Plant Industry Educational
, Inc.
https:// QC.
Preservation en.m.wikipedia.org/wiki/
of Fruits and food processing
Vegetables
(1977).
Bureau of
Plant Industry

IV.
PROCEDURES

Monday Tuesday Wednesday Thursday Friday

A. If there is
Reviewing Recap of the previous lesson. Yesterday, food preservation was defined and we learned its importance. Recap of Recap of the Recap of the lesson
previous lesson or abundance for a the previous lesson. of the previous day.
presenting the certain period or For today’s lesson, we will be identifying the four (4) ways of preserving food: previous Food
even the whole lesson. preservation Yesterday, we
new lesson was discussed
year round what Yesterday, discussed the
needs to be done in the and we learned processes in food
order to ensure that discussion about the preservation. We
there is no wastage was on definition of also conducted an
? drying and • Drying  inventory of food
salting as that can be
a means Salting preserved/proces
One of the answers
may be food of • Freezing sed .
preservation preserving • Processi

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Enclosure 1A to DepEd Order No. ______ , s. 2016

food. ng
Today we
will learn
about
freezing
and
processin
g.

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Enclosure 1A to DepEd Order No. ______ , s. 2016

Establishi Ask the learners why Ask the Today, we will Ask the learners to
ng a food preservation is class if learn the process bring out samples
purpose important – the there are for each type. of preserved food.
benefits derived from cases The teacher will
for the food when their play a video clip Prepare to share
preservation/process mother, of the to the class how it
ing aunt or four was preserved; and
So we learned that grandmoth types why that method
food preservation er comes of was used.
is important as one from the food
of the ways to market , preservation.
ensure that there is “What is
no food wastage. the usual
Ask the learners
We increase the scenario?”
to identify the
life of certain food steps or the
items because of process followed
preservation. for each way of
food
preservation,
based on the
video.
B.
lesso
n Process the
results of the
discussion by
going through
the process for
each type of
food
preservation.

C. Presenting Define food Ask the learners of what they think are the different types of food preservation based on what was discussed The Bring out the Each learner will
examples/ preservation. purpose of photos of food present to the class
instances Food preservation is There are other types of food preservation but for this lesson, the focus is on the following: freezing items which you the preserved
the process of storage is were asked to foods they brought
of the new • Drying bring.
preparing food for to retain to in class.
lesson future consumption • Salting, as great as

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Enclosure 1A to DepEd Order No. ______ , s. 2016

by preventing its • Freezing degree as Group the class The learner will
spoilage. • Processing possible per row. identify the method
the Each row will of food
. properties form a collage preservation, as
. of the fresh of the photos well as the
fruit, based on the process
vegetable type of food
or other preservation.
food There will be a
products. reporter for
each row.
However,
during
freezing
and
thawing
certain
irreversibl
e changes
occur that
render the
frozen and
thawed
product
quite
different
from the
freshness
in texture
and
general
appearanc
e.

Monday Tuesday Wednesday Thursday Friday

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Enclosure 1A to DepEd Order No. ______ , s. 2016

D. Tips for freezing:

Discussing Ask the learners Discuss Drying. Provide examples. From the
new further why we Meat, poultry presentation,
concepts preserve food: Drying – is one of the man’s oldest methods of preserviing food. Drying preserves food by lowering the moisture content and fish should the teacher will
• To prevent below at which microorganisms can grow and reproduce. be placed in ask the
and
spoilage moisture-vapor learners if they
practicing proof packages agree or if they
• To prevent Drying can be accomplished through:
new skills so that want to remove
wastage Sun - drying – utilizes the solar energy that circulates around food materials laid out on trays and racks.
#1 • To retain the moisture is or add a food
There is also drying during smoking. Smoking with warm fumes at 69 °C from burning wood results in drying besides item to the
nutritive maintained and
imparting the desired color and flavor effect on cured meat and fish. presentation of
value, discoloration is
natural color prevented their group
and texture because of members.
of the food oxygen in the
air.
• To maintain
the sanitary
quality of Most fruits have
food to be packed
• To with syrup or
contribute to sugar.
better
nutrition for Vegetables
the family need blanching
• To help (brief heating
increase in boiling water
family or in a steam)
income with to kill the
the excess bacteria and
products that stop enzyme
can be action which
preserved can cause
and sold spoilage.
• To help in
the
economic
development
of the
country
because the
farmers are
encouraged
to produce
more for
others
• To make
food
available
throughout
the year
which may
be used for
events, like

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Enclosure 1A to DepEd Order No. ______ , s. 2016

town fiestas
and other
occasions.

Discuss Ask them to The other

Provide processing. comment on the members of
example for Provide appropriateness the class will
each of the examples. of the method to comment on
above items. the food. the
Processing – presentation.
transformation
of raw
ingredients,
by physical or
chemical
means into
food, or of
food into other
forms.

Food
processing
combines raw
food
E. Discussing ingredients to
new produce
concepts marketable
and food products
practicing that can be
new skills#2 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.

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Enclosure 1A to DepEd Order No. ______ , s. 2016

F. Is it possible to use two ways of preservation in certain food items? Give examples
Developing of processed
mastery foods.
(Leads to
Formative
Assessment
3)

For improvement, enhancement and/or clarificationof any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph

Monday Tuesday Wednesday Thursday Friday

Provide examples.

G. Finding practical applications

of concepts and skills in
daily living

H. Making generalizations and Mention the concept of food Mention that what they have Mention that what was
abstractions about the lesson preservation and its benefits. discussed are the four ways of discussed this week was
food preservation. food preservation, its
importance, the ways of
preserving food and
inventory of foods that
can be preserved.
I. Evaluating learning .

J. Additional activities for
application or remediation
Bring at least ten (10) photos
Bring photos of the preserved foods. Read on the process of Drying of foods which can be
Provide a caption for each of the photo. and Salting. preserved. Also, bring
cartolina, scissors and paste.
Bring actual samples of
preserved food. Prepare to
share to the class how it was
preserved, and why that
method was used.

V. REMARKS

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Enclosure 1A to DepEd Order No. ______ , s. 2016

VI. REFLECTION

A. No.oflearnerswho earned80%onthe
formative assessment
B. No.oflearnerswho
requireadditionalactivities
forremediation.

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Enclosure 1A to DepEd Order No. ______ , s. 2016

C. Didtheremediallessons work?
No.oflearnerswho
havecaughtupwiththe lesson.
D. No.oflearnerswho continuetorequire
remediation
E. Whichofmyteaching
strategiesworkedwell?Why
didthesework?
F. WhatdifficultiesdidI
encounterwhichmy
principalorsupervisorcan
helpmesolve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

(1) Salting –
(2) Freezing - keepiing food at a low temperature to prevent spoilage of food. The method of freezing determines the quality of the products as a cooked item in the meal. Selection and the preparation for
freezing, storage temperature and the time the food is allowed to stand after thawing. Freezing does not improve the quality of the food. Food must be selected for freshness before being frozen. (3)
Processing

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