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Performance Standards Preserve food/s using appropriate tools and materials and applying the basics
of food
Learning Competencies/Objectives The learners should be able to
(Write the LC code for each) 1. explain different ways of food preservation (Drying, Salting, Freezing
and Pickling)
TLE6HE-0f-10
II. Content Food Preservation
III. Learning Resources
References
1.Teacher’s Guide pages -
2.Learner’s Materials pages -
3.Textbook pages Makabuluhang Gawaing Pantahanan at
Pangkabuhayan
4.Additional Materials from Learning Resources (LR) Portal K to 12 Basic Education Curriculum Guide 6 P. 37, MISOSA-V Iba’t-ibang Pamamaraan ng
Pagiimbak
5. VALUES INTEGRATION Taking Care of our Body, for this is the Temple of God
Other Learning Resources Bantigue, R.M. and Pangilinan, J.P. (2014)
Growing up with Home Economics and
Livelihood Education. FNB Educational, Inc.
QC.
Preservation of Fruits and Vegetables
(1977). Bureau of Plant Industry
IV.Procedures
A. Reviewing previous lesson or presenting the new lesson If there is abundance for a certain period or
even the whole year round what needs to be
(ELICIT)
done in order to ensure that there is no
wastage ?
One of the answers may be food preservation
B. Establishing a purpose for the lesson Ask the learners why food preservation is
important – the benefits derived from food
preservation/processing
So we learned that food preservation is
important as one of the ways to ensure that
there is no food wastage. We increase the life
of certain food items because of preservation.
C. Presenting examples/ instances of the new lesson I have here pictures on the board.
What can you see?
(ENGAGE)
D. Discussing new concepts and practicing new skills #1 Define food preservation.
Food preservation is the process of preparing
food for future consumption by preventing its
spoilage.
Food preservation could be for family’s consumption especially in times of need or when they’re off season. It
could also be a source of additional income. If the family can make it a regular livelihood activity, then it can
even become the family’s main source of income.
What are the methods of preserving foods?
E. Discussing new concepts and practicing new skills #2 Ask the learners further why we preserve food:
To prevent spoilage
(EXPLORE)
To prevent wastage
To retain the nutritive value, natural color
and texture of the food
To maintain the sanitary quality of food
To contribute to better nutrition for the
family
To help increase family income with the
excess products that can be preserved and
sold
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
town fiestas and other occasions.
J. Additional activities for application or remediation Choose atleast one method of preservation, we will preserve food.
Bring your materials and ingredients
(EXTEND)
Do it in a group (3 Group)
V .Remarks
VI.Reflection
A. No. of learners who earned 80% on this formative
assessment
B. No. learners who require additional activities for
remediation
C. Did the remedial lessons work?
No. of learners who have caught up the lesson
D. No. of learners who continue to require
remediation
Grade Level Grade 6 Division South Cotabato
TEACHER JEZEBEL P. ASNE Quarter Second
SUBJECT Science DATE January 17,2019
WEEK DAY Thursday
I. Objectives
Content Standards The learners demonstrate the understanding of how the major organs of
human body work together to form organ systems
Performance Standards The learners should be able to make a chart showing healthful habits that
promote proper functioning of the musculo-skeletal , integumentary, digestive,
circulatory, excretory, respiratory, and nervous systems
Learning Competencies/Objectives The learners should be able to
(Write the LC code for each) 2. explain how the organs or each organ system work together;
S6LT-IIa-b-1
identify and describe the functions of the skeletal system.
J. Additional activities for application or remediation Research in any science book or in the internet and study in advance about the structure of a bone and bone
connections.
(EXTEND)
V .Remarks
VI.Reflection
E. No. of learners who earned 80% on this formative
assessment
F. No. learners who require additional activities for
remediation
G. Did the remedial lessons work?
No. of learners who have caught up the lesson
H. No. of learners who continue to require
remediation
a. To protect properties
b. To prevent the loss of lives
c. To pinpoint Volcanic Danger Zone
d. Both A and B
2. When is an area surrounding a volcano NOT considered a danger area? When
it ____.
a. Is buried in lava
b. Experience landslides
c. Is stable and far from the crater
d. Experiences a range of earthquake shocks
3. A bulletin was issued to warn people that a volcano may erupt within the
week. What should the people living in the danger areas do?
a. Follow orders to evacuate.
b. Wait for the next bulletin.
c. Cover the roof with wet sacks.
d. Reinforce the roof of their houses.
4. Ashes from an erupting volcano are all over your place. What should you do
protect yourself?
a. Wear a hat.
b. Wear sunglasses
c. Stay inside the house.
d. Cover the nose with a wet cloth or musk.
5. Your family is going to evacuate. You are told to bring along only a few things.
Which of these will you bring?
a. I and II
b. II and III
c. I and III
d. I, II, and III
7. Your family is going to evacuate. You are told to bring along only a few things.
Which of these will you bring?
a. I and II
b. II and III
c. I and III
d. I, II, and III
10. How will you keep yourself safe during volcanic eruption?
J. Additional activities for application or remediation Create your own emergency plan and kit present it to the class tomorrow.
(EXTEND)
V .Remarks
VI.Reflection
M. No. of learners who earned 80% on this formative
assessment
N. No. learners who require additional activities for
remediation
O. Did the remedial lessons work?
No. of learners who have caught up the lesson
P. No. of learners who continue to require
remediation
Grade Level Grade 6 Division South Cotabato
TEACHER JEZEBEL P. ASNE Quarter Third
SUBJECT EPP DATE January 14 ,2018
WEEK DAY Monday
I. Objectives
Content Standards Demonstrates an understanding of and skills in the basics of food preservati
Performance Standards Preserve food/s using appropriate tools and materials and applying the ba
of food
Learning Competencies/Objectives The learners should be able to
(Write the LC code for each) 1. explain different ways of food preservation (Drying, Salting, Freezin
and Pickling)
TLE6HE-0f-10
II. Content Food Preservation
III. Learning Resources
References
1.Teacher’s Guide pages -
2.Learner’s Materials pages -
3.Textbook pages Makabuluhang Gawaing Pantahanan at
Pangkabuhayan
4.Additional Materials from Learning Resources (LR) Portal K to 12 Basic Education Curriculum Guide 6 P. 37, MISOSA-V Iba’t-ibang Pamamaraan ng
Pagiimbak
5. VALUES INTEGRATION Taking Care of our Body, for this is the Temple of God
Other Learning Resources Bantigue, R.M. and Pangilinan, J.P. (2014)
Growing up with Home Economics and
Livelihood Education. FNB Educational, Inc.
QC.
Preservation of Fruits and Vegetables
(1977). Bureau of Plant Industry
IV.Procedures
A. Reviewing previous lesson or presenting the new lesson If there is abundance for a certain period or
even the whole year round what needs to be
(ELICIT)
done in order to ensure that there is no
wastage ?
One of the answers may be food preservation
B. Establishing a purpose for the lesson Ask the learners why food preservation is
important – the benefits derived from food
preservation/processing
So we learned that food preservation is
important as one of the ways to ensure that
there is no food wastage. We increase the life
of certain food items because of preservation.
C. Presenting examples/ instances of the new lesson I have here pictures on the board.
What can you see?
(ENGAGE)
D. Discussing new concepts and practicing new skills #1 Define food preservation.
Food preservation is the process of preparing
food for future consumption by preventing its
spoilage.
Food preservation could be for family’s consumption especially in times of need or when they’re off seaso
could also be a source of additional income. If the family can make it a regular livelihood activity, then it c
even become the family’s main source of income.
What are the methods of preserving foods?
E. Discussing new concepts and practicing new skills #2 Ask the learners further why we preserve food:
To prevent spoilage
(EXPLORE)
To prevent wastage
To retain the nutritive value, natural color
and texture of the food
To maintain the sanitary quality of food
To contribute to better nutrition for the
family
To help increase family income with the
excess products that can be preserved and
sold
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
town fiestas and other occasions.
C.P resenting examples/ instances of the new lesson Present the correct sequence of the photos.
Emphasize the people behind the discovery of magnet and other principles of magnetism.
(ENGAGE)
D. Discussing new concepts and practicing new skills #1 Show a magnet Tell something what you know about this magnet. (emphasize to the class that magnet has 2
poles.
.
E. Discussing new concepts and practicing new skills #2 Group Activity,
Divide the class into 4 groups
(EXPLORE)
Do lesson 50, activity 1.
Group presntation
G. Finding practical/ applications of concepts and skills in Are magnets important? Cite a situations in our daily lives showing importance of magnets.
daily living
(ELABORATE)
H. Making generalizations and abstractions about the What is magnetism if 2 magnets are put near each other;
If the poles are different, then they will______.
lesson
If poles are the same, then they will_____.
B. Establishing a purpose for the lesson Let pupils sing a song about weather
C.P resenting examples/ instances of the new lesson Send –an-Answer Activity
(ENGAGE) For the directions refer to TM p. 314
D. Discussing new concepts and practicing new skills #1 Do Activity 1 “How Do You Use Me?”
Activity 2
Let pupils report their findings on the activity
E. Discussing new concepts and practicing new skills #2
(EXPLORE)
F. Developing mastery
(Leads to formative assessment)
(EXPLAIN)
G. Finding practical/ applications of concepts and skills in In what way temperature affects our daily activities ?
daily living
(ELABORATE)
H. Making generalizations and abstractions about the What is temperature ?
lesson What instrument use to measure temperature ?
What factors affect the day’s temperature ?
I. Evaluating Learning
(EVALUATION)
B. Establishing a purpose for the lesson *What happened to the water when exposed under the sun?
*What caused it to become warmer?
*How about wet shirt? What caused it to dry?
* Where do you think the water will go? Let’s find out.
C.P resenting examples/ instances of the new lesson Give safety precautions before performing the activity on heatng substance:
(ENGAGE)
Perform LM- Lesson 68 Activity 1: “What Are the Processes ? “
D. Discussing new concepts and practicing new skills #1 Discuss the role of the sun in the water cycle.