GRADE 1 to 12 School Mayuro Elementary School Grade Level VI

DAILY LESSON LOG Teacher Riza S. Guste Subject: TLE – Home Economics
Date January 15-19, 2024 Quarter 2 – WEEK 9

OBJECTIVES Monday Tuesday Wednesday Thursday CATCH UP- FRIDAY

A. Content Standard Demonstrates an understanding of and skills in the basics of food preservation. See attachment…
B. Performance
Standard
Preserve food/s using appropriate tools and materials and applying the basics of food.
C. Learning Assesses preserved or Assesses preserved or Markets preserved food in Markets preserved food in
Competency/ processed processed varied and creative varied and creative
Objectives
food as to the quality using food as to the quality using ways with pride. ways with pride.
Write the LC code for the rubric. the rubric. TLE6HE-0j-15 TLE6HE-0j-15
each. TLE6HE-0i-14 TLE6HE-0i-14

II. CONTENT Assessing Preserved/ Assessing Preserved/ Marketing Marketing

Processed Food Using Processed Food Using Preserved Food Preserved Food
Rubric Rubric
III. LEARNING
RESOURCES
A. References K to 12 MELC p 411 K to 12 MELC p 411 K to 12 MELC p 411 K to 12 MELC p 411
1. Teacher’s Guide
Pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional SLM/PIVOT MODULES/ADM SLM/PIVOT MODULES/ADM SLM/PIVOT MODULES/ADM SLM/PIVOT MODULES/ADM
Materials from
Learning Resource
(LR) portal
B. Other Learning Laptop, pictures Laptop, pictures Laptop, pictures Laptop, pictures
Resource
III. PROCEDURES
A. Reviewing previous Arrange the following steps in conducting a Why is it important to know how to
research. Write number 1 as the first
How do you assess food Why do we need rubrics in
lesson or presenting step then 2, 3, 4, 5, 6, and 7 as the last step product? assessing the food preserved? package your product?
the new lesson on the space below.
_________ planning
_________ brainstorming
_________ revising
_________ writing
_________ researching
_________ publishing
_________ editing
B. Establishing a Study the food packaged below. Tell
purpose for the something about it. What are its
nutritive value?
lesson
If you are going to assess the product,
how will you do it?
C. Presenting Let us learn How to Assess
examples/ instances
Processed/ Preserved Food
of the new lesson
D. Discussing new How to Assess
concepts and
Processed/Preserved Food
practicing new The purpose of assessing a
skills #1 processed/preserved food is for the food
system to
improve and increase the access to healthy
food. It conducts surveys to gather
information about their behaviors and
perceptions toward choosing and buying
food.
The information gathered will be used in
assessing and improving a product for
community consumption and raise awareness
in the improvement of healthy food
access.
Product Assessment is a type of assessment
that considers the consumer’s
perceptions and feedbacks on the final
product and not on the process.
What can you say about these
processed foods?
In food product assessment, the things
perceived by our five senses are what we
use
to evaluate the characteristics of food.
Taste, packaging, nutritive value and
market
price of a product are what we consider
most often.
1. Taste- the special sense that perceives
and distinguishes the sweet, sour, bitter,
or salty quality of a dissolved substance
and is mediated by taste buds
on the tongue
2. Packaging- the presentation of
something or someone to the public in a
way
that is designed to be attractive or
appealing
3. Nutritive Value- relative worth, utility
or importance relating to nutrition
4. Market Price- a price actually given in
current market dealings
Read the poem below and If you have to package your
answer the questions that product, what are the things you
follow. need to consider in designing
your food packaging?
1. What is the poem about?
2. What are the fruits mentioned? Can these be
Let us learn the things to
preserved? consider in designing successful
3. Can you name some fruit preserved products
which are available in the food packaging.
market? Which one do you usually buy? Why?
4. If you were given a chance to design the
package and label of the
preserved fruit product, how would you do
it?
Packaging plays an important role when it
comes to selling your products. This is
Things to Consider in
because people weigh the quality of a product by Designing Successful Food
taking a good look at its packaging.
If packaging design makes a good first Packaging
impression on them, they are likely to choose 1. Select materials and type of
and buy the product. A label on the product is
not just for providing some details packaging
and legal information. More than that, it helps 2. Get familiar with the product
people take a buying decision.
3. Gather all necessary
Marketers now believe that a good packaging
design has a ripple effect on
information
people. Once a person has found that the 4. Research your competition
packaging is presentable, he or she
is likely to take its photo and share it with 5. Work on your overall design
friends on social media. concept
With the new trends, packaging design are
constantly changing and it goes 6. Pick the main design
the colors, shapes, symbols, lines, etc. that may elements
attract the customers.
As a creative designer, one would like to show 7. Add extra value
his imagination and style. It
gives the current design in the industry, which
8. Use technology (example:
enhances the look of the computer)
product.
7 Packaging Design Trends 9. Check the final design
1. Simple, Clear and Bold Designs
Packaging designers have been emphasizing on
creating simple and clean

E. Discussing new
What is a rubric?
concepts and A rubric is a tool used for scoring to
practicing new skills evaluate the quality of
#2 processed/preserved food
product following the set of criteria.
A rubric has two components namely:
Criteria and Descriptive Ratings. A
good rubric
describes levels of quality for each of
the criterion. These levels of
performance may
be written as different descriptive
ratings (e.g., Outstanding, Very
Satisfactory,
Satisfactory and Needs Improvement)
or as numerical scores (e.g., 4, 3, 2, 1)
Read and answer each
question carefully.
1. What is a rubric?
2. What are the two (2)
components of scoring a
rubric?
3. Is rubric important in
assessing your performance?
Why or why not?
designs, which people can understand instantly.
Clean designs are useful in
sending a brand message successfully to
customers. The designers
understand that using minimal elements in a
package design will elevate the
product. A clean-cut design will surely convey a
clear product message.
2. Custom Lettering
Designers are creative people. They love to see
things in their own unique way.
They want a customize label to show their
identity. Custom lettering includes
elements like irregular lines and natural texture.
This type of unique lettering
helps in making a product stand out and breaks
the traditional trend of using
digital designs.
3. Splashing Colors Around What Must Be on a Food Label?
Another fast developing trend in packaging
A food label carries useful information
design is the wild use of colors. about a product. It helps protect the public
We know that colors evoke emotions and are
responsible to an extent for
health and safety by displaying information
purchasing decisions. Packaging designers have and warning statements. This food
been using colors in exciting contains an additive or allergen that may
ways. They are incorporating bright colors with harm your health. It allows you to compare
vibrant shades to make similar products and choose the one that
packaging attractive for customers. The suits your needs. It advises you also when
designers are also using colors to to use it, how to store, how to prepare, what
show the difference between variants of a
product. Customers can
is made of, its size and weight and the
immediately identify a particular variant of a manufacturer’s contact.
product without going through The following are the details that should be
all the range. found in a food label.
4. Repetition A. name and description of the product
Repetition has its own place in creating amazing
B. net weight
graphic designs. You can C. date mark/product expiration
notice this pattern everywhere in many designs
from the past and present. In
D. ingredient list
product packaging design, repetition of beautiful E. nutrition information panel
patterns has become a fad. F. allergy warning
Repetition of a visual motif has a purpose of G. name and address of the manufacturer
creating a strong product H. country of origin
message. The designers create bold or playful I. storage instructions
pattern depending on the J. lot or batch number
personality of the product.
5. Build Narrative
Packaging design needs to convey some
stories/messages about the product
that customers may instantly connect with a
product. Some designers use a
storytelling technique of illustration for telling a
product’s story. The
illustration is content-rich & gives the customer
a taste of forgotten stories.
6. Pastel Colors
Calming design of packages is the new trend.
Pastel colors will give the
impression of being neutral, explosive, and
bright colors. Packaging designers
continue with the use of bold and bright colors.
It looks different by giving a
pale effect to the product packaging. This also
helps in giving a warm and

F. Developing Discuss concept of the lesson.
mastery (leads to Give some examples.
Formative
Assessment 3)
G. Finding practical Accomplish the given task below.
application of concepts Analyze the accomplished rubric
and skills in daily in assessing processed food
living product by completing the
paragraph.
Product: Remedios’ Pickled
Papaya
The processed product being
assessed was (1) __________.
It has an excellent nutritive
value and got the perfect score
of (2) __________. The taste is
also (3) __________ and
got the score of 15. The criteria
for (4)__________ and
__________ got 10 points each
because the criterion got the
lowest score of fair and very
candid aura to the product.
7. Unique Shapes
The designers create unique shapes and labels in
packaging the products.
They want a product that should catch the eye of
the potential customers
immediately. Creating unique shape and label of
packaging design may look
extreme, but it draws people’s attention. These
types of designs speak for the
product loudly and clearly.
Discuss concept of the lesson. Complete the Thinking Balloon on Tri-question Approach
Give correction and clarification the next page with the seven (7) Study the tri-question approach below. Write your
about the answer of the learners. packaging design trends. Write your answer on a separate sheet of paper.
answer on a separate sheet of paper.
Read the paragraph below and Read and analyze each Be Creative!
accomplish the rubric based on question. Write your answers Read, study and evaluate the situation inside the
box. Based on your evaluation of the package
the data provided in the on a separate sheet of paper. design, rate and accomplish the scoring card
paragraph. 1. What is food packaging?
carefully.
2. What are the seven (7) Situation:
Carlo is selling his processed oyster If you were given the chance to pack and design
chips. The product contains seven (7) packaging design trends? your own
nutritional value and it tastes good. It 3. What are the details needed product (pickled papaya) how would you do it?
has an attractive packaging and the Use your skills in
price
in a food label? Why is it product packaging and designing. Make an artistic
label of your
is reasonable and affordable. important? product.
4. What are the things to
consider in designing
successful food packaging?
5. If you were to package the
Read the statements carefully. Write PRODUCT if the product from food
statement is true and
RUBRIC if false. preservation, how will you do Rating Scale:
__________ 1. Assessing a processed product doesn’t Outstanding (Performance consistently met
need a rubric. it? expectations in
__________ 2. A rubric should be clear and easy to
understand. all essential areas of responsibility, at times
__________ 3. The purpose of using rubric in possibly exceeding
assessing a product is to improve the expectations, and the quality of overall was very
product’s overall quality. good.)
__________ 4. You don’t need to consider the criteria
in assessing processed product
Very satisfactory (Performance did consistently
meet
if you are satisfied with the quality of your product.

expensive respectively. The
total product got the total score
of (5) __________.
H.Making Complete the thought of the sentence.
1. In assessing food product, we evaluate the
generalizations
characteristics of food as perceived
by the five senses. Most often we always consider
and abstractions
about the lesson
the __________, __________,
__________ and __________ of a product.
2. The focus of __________ assessment is on
evaluating the result or outcome of
a process. It is concern on the __________ alone
and not on the process.
3. A __________ is a scoring guide use to
evaluate the quality of food
processed/preserved following the set of criteria.
I. Evaluating I. Read each sentence carefully and
learning write the letter of the correct answer on
your paper.
1. It is a scoring guide used to evaluate
the quality of processed or preserved
food following the set of criteria.
A. assessment C. grade
B. rubric D. mechanic
2. The two components of a rubric are
descriptive and __________ ratings.
A. criteria C. holistic
__________ 5. The scores obtained in the rubric is not expectations-performance failed to meet
necessary in the improvement expectations in one or
of the product.
more essential areas of responsibility, and/or one
__________ 6. A rubric is a scoring guide use to
evaluate the quality of food or more of the
processed/preserved following the set criteria. most critical goals were not met, and the quality
__________ 7. Setting assessment criteria cannot help of overall was
the consumer decide and good.)
choose the best product. Unsatisfactory (Performance was consistently
__________ 8. Products may differ to quality and
below
some other aspects like appearance,
aroma, taste, texture and flavor. expectations in most essential areas of
__________ 9. A consumer should know the best responsibility, and/ a
product of his/her preference reasonable progress toward critical goals were not
through proper assessment. met, and the
__________ 10. The goal of a processed/preserved quality of overall was poor.)
food assessment is to improve a
food system via increase access to healthy food.
What do we need to consider most Complete the thought of the sentence.
Complete the thought of the
often in food product assessment? 1. Packaging designers have been
1. Taste- the special sense that perceives and emphasizing on creating sentence.
distinguishes the sweet, sour, bitter,
or salty quality of a dissolved substance and is
_______________and_______________ 1. Selecting the materials and
designs, which people can understand
mediated by taste buds
instantly.
type of packaging, getting
on the tongue
2. Packaging- the presentation of something or 2. The different packaging design trends familiar with the
someone to the public in a way
that is designed to be attractive or appealing are _______________. product, gathering all necessary
3. Nutritive Value- relative worth, utility or importance
relating to nutrition information, getting digital, and
4. Market Price- a price actually given in current
market dealings
checking the
final design are some of the
things to consider when
_______________.
4. A
_______________carries
useful information about a
product. It helps
protect public health and
safety by displaying
information and warning
statements.
3. The different details found
on a food packaging label are
_______________
Select one (1) processed product Study the word or phrase Read and analyze each sentence. Write
present in your community. Using TRUE if the sentence is correct. FALSE if
inside the box. Write your the
the rubric,
assess the product through the answer in Column A if it is a sentence is incorrect. Write your answer on
thing to consider in designing a separate sheet of paper.
following criteria: nutritive value, 1. When it comes to selling your product,
taste, packaging successful food package and in packaging and design matters a lot.
and market price. Answer the Column B if it is a thing to 2. Selecting the materials and type of
questions that follow. packaging should be considered in
consider in packaging design designing your product.
trends. Write your answer on a 3. Food label is not important in food
 B. analytic D. general separate sheet packaging and designing.
3. It is the process of designing, 4. Designers are experimenting with the
evaluating, and producing packages. of paper. packaging unique shapes. They want
A. eating C. scoring the product to catch the eye of the potential
B. preserving D. packaging buyers.
4. The sweet, sour, bitter and salty are 5. Marketers believe that a good packaging
considered _________. design has a ripple effect on the
A. taste C. odor Questions: Customers.
B. flavor D. form 1. The criteria used in assessing the 6. Packaging designs are constantly
5. When the assessor’s views and changing in colors, shapes, lines and
scores are focused on the final product
product are:
symbols.
and a. ____________________ 7. Repetition of a visual motif has no
not on the process, it is considered as b. ____________________ purpose in creating a strong brand
_________. c. ____________________ message and identity.
A. performance C. product d. ____________________ 8. Irregular lines and natural texture are
B. process D. writing 2. In Nutritive Value, the product unique type of lettering which help
got __________ points. a product looks more attractive to
II. Read the words inside the box. 3. In Taste, the product got customers.
Circle the word if it is used in assessing 9. In designing a food label nutrition
a
__________ points.
information panel, net weight, and date
product. If not, underline the word. 4. In Market Price the product got mark are more of important than storage
Write your answer on a separate sheet. __________ points. instruction and lot or batch
5. Total product got the total points number.
of __________ . 10. A good packaging design may look
extreme and it draws customer’s
attention.
J. Additional
activities for
application or
remediation
IV. REMARKS
V. REFLECTION
A..No. of learners who
earned 80% in the
evaluation
B.No. of learners
who require
additional activities
for remediation who
scored below 80%
C. Did the remedial
lessons work?
No. of learners who
have caught up with
the lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
worked well? Why
did these work?
F. What difficulties
did I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I use/discover
which I wish to share
with other teachers?

Prepared by:

RIZA S. GUSTE
Teacher III
Checked :

LUTGARDA B. MAGADIA
Master Teacher I

Noted:

MELINDA C. AGBAY
Principal I