GRADE 1 to 12 School Grade Level VI

DAILY LESSON LOG Teacher Subject: TLE – Home Economics

Date Quarter 2 – WEEK 6

OBJECTIVES Monday Tuesday Wednesday Thursday Friday

A. Content
Demonstrates an understanding of and skills in the basics of food preservation.
Standard
B. Preserve food/s using appropriate tools and materials and applying the basics of food.
Performance
Standard
C. Learning Explains different Explains different ways Uses the tools/utensils and Uses the tools/utensils and Preserves food applying
ways of food of food preservation equipment equipment principles and skills in
Competency/ preservation (drying, (drying, salting, freezing, and their substitutes in and their substitutes in food preservation
salting, freezing, and and processing) food preservation/ food preservation/ processing
Objectives processing) TLE6HE-0f-10 processing processing TLE6HE-0h-12
TLE6HE-0f-10 TLE6HE-0g-11 TLE6HE-0g-11
Write the LC
code for each.

II. CONTENT Different Ways of Different Ways of Using Tools and Using Tools and Principles and Skills
Food Preservation Food Preservation Equipment in Food Equipment in Food in Food Preservation
Preservation Preservation
III. LEARNING
RESOURCES
A. K to 12 MELC p 411 K to 12 MELC p 411 K to 12 MELC p 411 K to 12 MELC p 411 K to 12 MELC p 411
References
1. Teacher’s SLM/PIVOT SLM/PIVOT SLM/PIVOT SLM/PIVOT SLM/PIVOT
Guide MODULES/ADM MODULES/ADM MODULES/ADM MODULES/ADM MODULES/ADM

Pages
2. Learner’s
Materials
pages
3. Textbook
pages
4. Additional
Materials
from
Learning
Resource (LR)
portal
B. Other Laptop, pictures Laptop, pictures Laptop, pictures Laptop, pictures Laptop, pictures
 Learning
Resource
III.
PROCEDURES
A. Reviewing Recall past lesson. What have you learned Read and answer each Name at least five (5) Complete the semantic
previous in our previous lesson? question carefully. tools/utensils and web below with the foods
lesson or 1. What are the foods that equipment found in your that can be preserved.
presenting can be preserved? home and tell Write your
the new 2. What is food its uses. answer on a separate
lesson preservation? sheet of paper.
3. What is the importance
of food preservation?

B. What are the foods Give examples of foods Have you tried helping your Complete the Thinking The puzzle below
Establishing a that can be that can be preserve? mother to cook? Balloon with the different contains foods that can
purpose for preserved? What are some of the things kitchen tools and utensils. be found in the
the Do you have any idea she used when cooking? community. Look for the
lesson how these foods are Look at the given pictures possible words that can
prepared? below. Can you name be used in preservation.
What are the different them? Write your answer on a
ways of food separate
preservation you sheet of paper.
know?

C. Presenting Study the puzzle Let us learn the different In food preservation, Let’s learn more about the Food preservation is a
examples/ below. Encircle the methods of preservation kitchen tools/utensils and Kitchen Equipment. method of ensuring
instances of words that are related and what foods that we equipment helped our tasks healthy food and saving
the new to food preservation. can preserve using these be money for a
lesson methods. efficient, easy and produce family. It also provides
quality products. The practices of preserving
proper use of the fruits and vegetables in
tools/utensils season.
and equipment will ensure Selecting available food
the safety of the user. They such as fish, meat,
contribute to the success of poultry products, fruits
food preservation. and vegetables
in your locality is
essential. It is important
to have a basic
 knowledge of the raw
materials, its
characteristics and
availability. It also helps
improve the quality and
standard of the product
that can meet the
demands and needs of
the community.
D. Discussing Food Preservation Continued… Kitchen Tools/Utensils Kitchen Equipment Selecting Food to be
new Methods Methods of Food Kitchen is the most Kitchen equipment is a Preserved
concepts and Food preservation is Preservation important place in the large item in the kitchen When you come to
practicing the process of house where we store, that handles the bulk choose a method of food
new changing raw prepare and cook preparation preservation your choice
skills #1 ingredients into food food for the family. Kitchen and cooking processes. It will depend on
by means of nowadays is equipped with needs to be durable and a number of factors from
physical or chemical the latest tools/utensils easy to operate. Most the type of food you are
ways. Food and kitchen preserving. The quality
preservation on the equipment. equipment is operated and safety
other hand is the A kitchen tool/utensil is a electronically. They are of home-preserved foods
process of small hand tool used for used for cooking, cutting is dependent, in large
treating and handling food preparation and and baking. part, on the ingredients
food to stop, slow common that are
down spoilage to kitchen tasks which include used. Selecting the
prevent food borne cutting food items to size, highest product at their
illness mixing, and measuring. peak of freshness is the
and extend its shelf- first step.
life. Those that show signs of
Methods of Food decay or are heavily
Preservation bruised should be
avoided.
1. Meat Products
Meat quality is defined
by the quality of lean, fat
and the palatability
factors.
The visual identification
of quality meat is based
on color, marbling and
water
holding capacity.
Marbling is small streaks
of fat that are found
within the
muscle and can be seen
in the meat cut.
Marbling has a beneficial
effect on
juiciness and flavor of
meat. The product
should have a normal
smell. Any
rancid or strange
smelling meat should be
avoided. Meat should
appear firm
rather than soft.
2. Fishes
A fresh fish should have
no smell. The scales of a
fresh fish are tight on
the
skin, not lose or falling
off or dried out. They are
also bright, reflecting
light
easily, and have a
metallic look. The eyes of
a fresh fish should be
bulging,
clear and shiny, not
cloudy or sunken into
the head. If the eyes are
cloudy,
faded, milky or dull, the
fish has aged a few days
and is approaching a
nonusable condition.
The gills must be red to
pink, not gray or brown.
There
should be no slime
covering them. The fins
should be intact, moist
and
resistant to being pulled.
3. Fruits and Vegetables
The choice to buy fresh
 fruits and vegetables is
easy and affordable. If
you are
unable to get to a
farmer’s market or there
is not one close by, you
can go to
your local supermarket.
One tip to make better
fresh fruits and
vegetable
choices is to look for
what is in season. In
selecting good, quality,
inexpensive
and fresh fruits and
vegetables in the market
it should be mature,
firm,
uniform size and shape,
absence of defects, skin
and flesh color.
4. Eggs
There are few things to
check to ensure that you
have bought quality
fresh
eggs. The eggshell
should be clean, rough
and should not have any
cracks.
The yolk should be
round and centered in
the whites and the egg
white should
be firm. There is also a
quick test for freshness,
if you put an egg in a
basin,
fresh eggs will stay at
the bottom while stale
eggs float.
E. Discussing Guide Questions: Guide Questions: Kitchen Tools/Utensils Guide Questions: Answer the following
new concepts Read each question Read each question Continue… 1. What are tools/utensils? questions.
and carefully. Write your carefully. Write your equipment? 1. What is food
practicing answer on a separate answer on a separate 2. Can you name each preservation?
new skills #2 sheet of paper. sheet of paper. tool/utensil? What are its 2. When can you select
1. What is food 1. What is food uses? the best food to
preservation? preservation? 3. Can you name each preserved/processed?
2. What are the 2. What are the different equipment? What are its 3. How will you know
different ways of ways of preserving food? uses? that you bought the
preserving food? 3. Why do we need to 4. Why do we use quality, fresh and
3. Why do we need to preserved food? tools/utensil? equipment? inexpensive food
preserved food? for preservation?
a. meat
b. fish
c. fruit and vegetable
d. egg
F. Match the meaning in Study each picture Copy and complete the Complete the Truck Map Study each picture
Developing Column A with its below. Write the table below. Write your below by naming the carefully. What do you
mastery corresponding food processes/ methods answer on a separate sheet different kitchen equipment think is the
(leads to preservation used to preserve it. Write of paper. you know. Use a separate characteristic that each
Formative processes/methods in your answer on a sheet of paper to answer. food
Assessment 3) Column B. Write your separate sheet of paper. should possess?
answer on a separate
sheet of paper.

G. Finding Read each sentence Read each sentence Read each sentence Complete the graphic Read the situation
practical Column A. In column carefully. Fill in the carefully. Write TRUE if the organizer below. Use a below.
application of B write the correct blank with the correct statement tells about the separate sheet of paper to
concepts and food preservation the answer. Select uses of answer.
skills in daily method being your answer inside the the tools/utensils and
living describe. Use the box. Use a separate equipment in food
configuration box as sheet of paper to answer preservation and FALSE if
clue. NOT. Write your
Column A answer on a separate sheet
Column B 1. It is the process that of paper.
involves using heat to ________1. Ana is making
kill microorganisms and dough for her empanadas.
bacteria. She uses measuring cups
Is called _____________. to
2. It is one of the most get the exact amount of
popular forms of food flour.
preservation in use ________2. Andrew loves to
today. It keeps eat cucumber. He uses
at low temperature to scissors to peel the
prolong their freshness cucumber.
like eggs, milk, fruits, ________3. The feeding
vegetables, and dairy teacher slices ampalaya,
products is called eggplant and squash. She
____________. uses
3. It is a quick and chopping board and knife to
convenient way to do it easily.
preserve food such as ________4. I love scrambled
meat, poultry, and egg. I always use whisk in
fish which are stored doing it.
under 0 °C or 3 °F until ________5. Carol’s favorite
they are to be consumed food is fried chicken. She
is uses stockpot to fry it.
____________. ________6. Tony bought two
4. An important, safe kilos of beef. He decided to
method for preserving cook bulalo and uses
food if practiced pressure canner to make it
properly. It involves soften faster.
placing foods in jars or ________7. Immanuel is
similar containers and selling ripe mangoes. He
heating them to a uses weighing scale to get
temperature the
that destroys micro- exact weight of the
organisms that cause mangoes.
food to spoil. ________8. Papaya is good
5. It is the process of for pickling. It is best to put
flavoring, browning, it in a jar to make it more
cooking or preserving pleasing.
food by exposing ________9. Grace is busy
it to smoke from burning preparing a fruit salad she
or smoldering material, uses mixing bowl to mix the
most often wood. ingredients.
6. It preserves food by ________10. Lito is slicing
drawing water out of the carrots as one of the
food, preventing bacteria ingredients in his pickled
 growing turnips.
and spoiling the food. He uses bolo to slice it.
Salt is applied to the
food to be preserved like
meat,
fishes, shrimps, fruits
and eggs.
7. The process of food
preservation which
removed the moisture
content of the
food.
8. It is a method done
through the use of a
combination of salt,
sugar and either
nitrate or nitrite, fish
and meat can be
successfully preserved
and even add
flavoring to them.
9. The process of
preparing food by
soaking and storing it in
a brine containing
salt, acid (usually
vinegar).
10.It is the method of
food preservation which
similar to pickling.
Examples are
jam and jelly.
H.Making Complete the sentence below. Complete the thought of the sentence. Complete the thought of
generalization 1. The process of transformation of raw 1. Kitchen ___________________ is a small hand held tool the sentence.
s ingredients into food by means of used for food In selecting a food to be
and physical or chemical ways is called preparation such as measuring and cutting tools. This preserved/processed you
abstractions _____________________. includes should consider its
about the 2. The process of treating and handling food in ___________________. __________ and
lesson such a way as to stop or 2. A large item in the kitchen that handles the bulk __________.
greatly slow down spoilage to prevent food borne preparation and
illness and extend its cooking processes is called ____________________.
shelf-life is called _______________________. Examples are
3. The different ways of food preservation are ____________________.
______________________.
 I. Evaluating Read each item Read each item carefully. Read each question Read each question Read and complete each
learning carefully. Choose the Choose the letter of the carefully. Choose the letter carefully. Choose the letter sentence. Choose the
letter of the correct correct answer. Write of the correct answer. Write of the correct answer. Write appropriate word/s from
answer. Write your your answer your your the box. Use
answer on a separate sheet of answer on a separate sheet answer on a separate sheet a separate sheet of paper
on a separate sheet of paper. of paper. of paper. to answer.
paper. 1. Which product are 1. Jessa wants to cut pork 1. Aling Nena loves to cook
1. Food preservation example of salting? for her longganisa. Which of guava jelly. She sells it to
is the process of a. bagoong, salted eggs the following tool/utensil the market for an extra
preserving food for and tinapa is needed? income. Which of the 1. Fresh meat should
long periods of time b. burong manga, fish a. knife following will she used as a appear __________ rather
which can sauce, and ham b. container container? than soft.
help__________. c. bagoong, salted eggs c. pan a. jar 2. Stale egg floats while
a. less production and longganisa d. colander b. plastic __________ egg sink at
b. food shortage d. bagoong, burong 2. Mother is cooking c. cup the bottom of the basin
c. preservation manga, and salted egg chopsuey. She asks Kelsi to d. pan full of water.
d. availability of food 2. What method of drain the vegetables. Which 2. You are planning to bake 3. Quality and fresh
2. Which of the preservation can be used tool/utensil will she use? a cake. Which tool will you meat has good lean, fat,
following methods of for kamias? a. tray used to get the exact and palatability factors
preservation is the a. pickling b. colander measurement of the such as
best way in making b. salting c. weighing scale ingredients? __________.
tapa, c. sweetening d. salometer a. ladle 4. Selecting the highest
longganisa, and ham? d. curing 3. Cutting tools are used to b. measuring cup product at their peak of
a. salting 3. How can we prolong cut food. Which is the c. pan freshness is the
b. smoking the shelf-life of food ? appropriate tool to be used d. plate _________ to
c. curing a. by preserving when you are cutting 3. Dimple bought five pieces consider in buying food
d. pickling b. by washing meats? of sweet mango. Which to be preserved.
3. Why drying method c. by storing a. scissors kitchen equipment will she 5. A fresh fish should
is an ideal way of d. by soaking b. peeler used to determine the exact have __________. The
preserving food? 4. What are the c. knife weight of the mangoes she scales of a fresh fish are
a. easy to store, carry ingredients to make a d. fork bought? tight on the skin,
and requires no brine solution ? 4. Which of the following a. ruler not lose or falling off or
refrigeration a. salt and pepper tool is used along with knife b. cup dried out.
b. expensive and time b. vinegar and salt to cut fruits, vegetables c. weighing scale 6. Fresh egg has clean,
consuming c. vinegar and soy sauce and meat? d. container _________ and don’t have
c. easy to sell in the d. soy sauce and pepper a. chopping board 4. Ethan’s favorite food is any cracks on its shell.
market 5. Food preservation is b. salometer mashed potato. His mother 7. Look for _________
d. hard to make the process of preserving c. scissors prepares it every day and food to make sure that
4. Which of the food for long periods of d. weighing scale she used _______________ to you are buying quality,
following preserved time 5. In your food preservation peel the potato easier. fresh and
foods are good source which can help class your teacher tells to a. knife inexpensive food.
of quick energy and avoid__________. bring different b. cutter 8. Food that show
wholesome nutrition a. preservation tools/utensils to be used in c. vegetable peeler _________ of decay or are
because it only lost its b. availability of food baking a cake. Which of the d. scissors heavily bruised should
moisture? c. food shortage following will you use 5. Mother has a left over be used in
a. pickled d. less production to mix the ingredients such rice last night. She decided food preservation.
b. sweetened 6. Aling Kesing and Jan as cake flour, eggs and to make fried rice for 9. Marbling has a
c. cellared went to the market to baking powder? breakfast. She added some _________ effect on
d. dried buy fish, beef, chicken a. pot ingredients like carrots and juiciness and flavor of
5. How do bagoong, and pork. b. mixing bowl cabbage. Which tool meat.
burong manga, What is the best method c. pan will she used to cut the 10. The _________ must
mustard, salted egg they should do to d. plate vegetables? be red to pink, not gray
and fish sauce were preserve the food they 6. Ronah Jane is a. Scissors or brown. There should
preserved? bought? celebrating her 10th b. peeler be no slime
a. refrigerating a. sweetening birthday. Her mother told c. Knife covering them.
b. salting b. freezing her to grate the d. cutter
c. pickling c. sterilizing cheese to be used in the 6. Lanie harvested lots of
d. freezing d. pickling spaghetti that she is peanuts from her garden.
6. Freezing delays 7. Which preservation cooking. Which kitchen tool She wants to make a
spoilage and keeps method is use to make will peanut
foods safe by tapa, tinapa and she use? butter. Which tool will she
preventing longganisa? a. grater use?
microorganisms a. drying b. knife a. food processor
from growing and by b. smoking c. peeler b. steamer
slowing down the c. canning d. spatula c. oven
enzyme activity that d. salting 7. You find hard time in d. stove
causes food to 8. What is the preparing different dishes 7. Your Home Economics
spoil. What is the importance of vacuum for the fiesta. Which teacher prepares food for
exact freezing point of sealing in preserving kitchen the recipients of the
food preserved? food? equipment will help you SchoolBased Feeding
a. 0 °C a. prevents air from chop, slice, shred, grind, Program. Her menu for the
b. 10 °C getting back into the batter, and make citrus day is ukoy makalhip in
c. 1 °C product bringing with it easily and quickly? which the
d. 100 °C contaminating micro- a. steamer main ingredient is squash.
7. In preserving organisms b. blender Which tool will she used to
processed food like b. it help prolong the c. pots shred the squash?
longganisa and tocino, freshness of the product d. food processor a. strainer
what solution is c. it contaminates the 8. In your Home Economics b. grater
used? container or the jar class you will perform how c. knife
a. sugar, salt, vinegar d. prevents food from to make an egg sandwich. d. steamer
and chili getting spoil Which kitchen equipment is 8. You want to fry a fish.
b. sugar, salt, vinegar 9. In drying method, appropriate to use in Which tool is appropriate
and salitre what element in food is boiling the eggs? for frying?
c. sugar, salt, vinegar removed? a. pot a. frying pan
and tomato a. the nutrients of the b. mixing bowl b. oven
d. sugar, salt, vinegar food c. pan c. pot
and soysauce b. the color and odor of d. steamer d. sauce pan
8. Freezing is one of the food 9. Aling Lucing is a sari- 9. Which tool is used along
 the most effective c. the moisture content sari store owner. She sells with the knife in order to
methods of preserving of the food onions, tomatoes, garlic, cut garlic and onions?
food. Which of the d. the taste and juiciness vinegar, cooking oil and soy a. pans
following can be of the food sauce. Which kitchen b. casserole
stored in the freezer 10. What do you call the utensil will she used to c. chopping board
for several months at method of preservation pour d. knife
a temperature of which you set the the cooking oil from one 10.You like to eat fruit
0°C or below? temperature container to another? salad. You have apple,
a. fruit to 0 °C or 32 °F? a. glass pineapple, grapes, papaya,
b. meat a. drying b. spoon creamer, condense milk,
c. vegetables b. salting c. colander and cheese. Which tool is
d. bread c. freezing d. funnel used to mix the ingredients
9. Most fruits and d. smoking 10. You are preparing properly and easily?
vegetables are hotdogs and scrambled A. mixing bowl
preserved through eggs for breakfast. Which of B. pots
pickling. What do you the C. plates
call following tool is appropriate D. saucer
the solution which to use in beating the eggs?
contains salt and acid a. whisk
(usually vinegar) used b. ladle
to make c. fork
pickled products? d. sp
a. prine solution
b. twine solution
c. brine solution
d. wine solution
10. Tony’s mother
wants to cook ube
jam and jelly for her
friend, which of
the following method
is best suited in
making it?
a. curing
b. sweetening
c. salting
d. freezing
J. Additional
activities for
application or
remediation
IV. REMARKS
V.
REFLECTION
A..No. of ___ of Learners who ___ of Learners who earned ___ of Learners who earned ___ of Learners who
learners who earned 80% above ___ of Learners who 80% above 80% above earned 80% above
earned 80% earned 80% above
in the
evaluation
B.No. of ___ of Learners who ___ of Learners who ___ of Learners who require ___ of Learners who require ___ of Learners who
learners require additional require additional additional activities for additional activities for require additional
who require activities for activities for remediation remediation remediation activities for remediation
additional remediation
activities for
remediation
who scored
below 80%
C. Did the ___Yes ___No ___Yes ___No ___Yes ___No ___Yes ___No ___Yes ___No
remedial
lessons work? ____ of Learners who ____ of Learners who ____ of Learners who caught ____ of Learners who caught ____ of Learners who
No. of caught up the lesson caught up the lesson up the lesson up the lesson caught up the lesson
learners who
have caught
up with
the lesson
D. No. of ___ of Learners who ___ of Learners who ___ of Learners who ___ of Learners who ___ of Learners who
learners who continue to require continue to require continue to require continue to require continue to require
continue to remediation remediation remediation remediation remediation
require
remediation
E. Which of Strategies used that Strategies used that Strategies used that work Strategies used that work Strategies used that
my teaching work well: work well: well: well: work well:
strategies ___ Group ___ Group collaboration ___ Group collaboration ___ Group collaboration ___ Group collaboration
worked well? collaboration ___ Games ___ Games ___ Games ___ Games
Why ___ Games ___ Solving ___ Solving Puzzles/Jigsaw ___ Solving Puzzles/Jigsaw ___ Solving
did these ___ Solving Puzzles/Jigsaw ___ Answering preliminary ___ Answering preliminary Puzzles/Jigsaw
work? Puzzles/Jigsaw ___ Answering activities/exercises activities/exercises ___ Answering
___ Answering preliminary ___ Carousel ___ Carousel preliminary
preliminary activities/exercises ___ Diads ___ Diads activities/exercises
activities/exercises ___ Carousel ___ Think-Pair-Share (TPS) ___ Think-Pair-Share (TPS) ___ Carousel
___ Carousel ___ Diads ___ Rereading of ___ Rereading of ___ Diads
___ Diads ___ Think-Pair-Share Paragraphs/ Paragraphs/ ___ Think-Pair-Share
___ Think-Pair-Share (TPS) Poems/Stories Poems/Stories (TPS)
(TPS) ___ Rereading of ___ Differentiated ___ Differentiated ___ Rereading of
___ Rereading of Paragraphs/ Instruction Instruction Paragraphs/
Paragraphs/ Poems/Stories ___ Role Playing/Drama ___ Role Playing/Drama Poems/Stories
Poems/Stories ___ Differentiated ___ Discovery Method ___ Discovery Method ___ Differentiated
___ Differentiated Instruction ___ Lecture Method ___ Lecture Method Instruction
 Instruction ___ Role Playing/Drama Why? Why? ___ Role Playing/Drama
___ Role ___ Discovery Method ___ Complete IMs ___ Complete IMs ___ Discovery Method
Playing/Drama ___ Lecture Method ___ Availability of Materials ___ Availability of Materials ___ Lecture Method
___ Discovery Method Why? ___ Pupils’ eagerness to ___ Pupils’ eagerness to Why?
___ Lecture Method ___ Complete IMs learn learn ___ Complete IMs
Why? ___ Availability of ___ Group member’s ___ Group member’s ___ Availability of
___ Complete IMs Materials Cooperation in Cooperation in Materials
___ Availability of ___ Pupils’ eagerness to doing their tasks doing their tasks ___ Pupils’ eagerness to
Materials learn learn
___ Pupils’ eagerness ___ Group member’s ___ Group member’s
to learn Cooperation in Cooperation in
___ Group member’s doing their tasks doing their tasks
Cooperation in
doing their
tasks
F. What __ Bullying among __ Bullying among pupils __ Bullying among pupils __ Bullying among pupils __ Bullying among pupils
difficulties pupils __ Pupils’ __ Pupils’ behavior/attitude __ Pupils’ behavior/attitude __ Pupils’
did I __ Pupils’ behavior/attitude __ Colorful IMs __ Colorful IMs behavior/attitude
encounter behavior/attitude __ Colorful IMs __ Unavailable Technology __ Unavailable Technology __ Colorful IMs
which my __ Colorful IMs __ Unavailable Equipment (AVR/LCD) Equipment (AVR/LCD) __ Unavailable
principal or __ Unavailable Technology __ Science/ Computer/ __ Science/ Computer/ Technology
supervisor Technology Equipment Internet Lab Internet Lab Equipment
can help me Equipment (AVR/LCD) __ Additional Clerical works __ Additional Clerical works (AVR/LCD)
solve? (AVR/LCD) __ Science/ Computer/ __ Science/ Computer/
__ Science/ Internet Lab Internet Lab
Computer/ __ Additional Clerical __ Additional Clerical
Internet Lab works works
__ Additional Clerical
works
G. What Planned Innovations: Planned Innovations: Planned Innovations: Planned Innovations: Planned Innovations:
innovation or __ Localized Videos __ Localized Videos __ Localized Videos __ Localized Videos __ Localized Videos
localized __ Making big books __ Making big books __ Making big books from __ Making big books from __ Making big books
materials from from views of the locality views of the locality from
did I views of the views of the locality __ Recycling of plastics to __ Recycling of plastics to views of the locality
use/discover locality __ Recycling of plastics be used as Instructional be used as Instructional __ Recycling of plastics
which I wish __ Recycling of to be used as Materials Materials to be used as
to share with plastics to be used as Instructional Materials __ local poetical __ local poetical Instructional Materials
other Instructional __ local poetical composition composition __ local poetical
teachers? Materials composition composition
__ local poetical
composition