School: SITIO PIDUAN ANNEX ELEMENTARY SCHOOL Grade Level: VI

GRADES 1 to 12 Teacher: SARAH JANE F. ADORABLE Learning Area: T.L.E-H.E

DAILY LESSON LOG Teaching Dates and
Time: (WEEK 8) Quarter: 3rd QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A. Content Standards demonstrates an understanding of and skills in sewing household linens

B. Performance Standards sews household linens using appropriate tools and materials and applying
C. Learning Competencies / preserves food applying principles and skills in food preservation processing. TLE6HE-0h-12
Objectives
Write the LC code for each

I. CONTENT

II. LEARNING RESOURCES K -12 MELC 2020

A. References MODULE 8 MODULE 8 MODULE 8 MODULE 8 MODULE 8
1. Teacher’s Guide pages CO ADM CO ADM CO ADM CO ADM CO ADM
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Picture,ppt Picture,ppt Picture,ppt Ppt, picture, chart Ppt, picture, chart
Learning Resource
(LR)portal
B. Other Learning Resources
III. PROCEDURES
A. Reviewing previous Directions: Look at the Review previous lesson Review previous lesson. Review previous lesson. Review previous lesson.
lesson or presenting the new following pictures. Identify
lesson whether it is a tool or
equipment. Write your
answers in the blank.
B. Establishing a purpose Prayer Prayer Prayer Prayer
for the lesson Checking of Attendance Checking of Attendance Checking of Attendance Checking of Attendance

C. Presenting examples/ Study the picture below. Continuation of the topic… Write the important safety Continuation of the topic… Continuation of the lesson
instances of the new words on the space
lesson provided. Choose your
answer inside the box.
Write on a separate sheet
of paper.

D. Discussing new concepts
and practicing new skills #1
What can you say about
the picture?
In what particular part of
the house you can see
this?
One objective of food preservation is to lessen food Observing safety rules is The kitchen is the heart of
expenses so it is advisable to do this when fruits and important during food your home but can also
vegetables are in season. In this way you can preserve preparation and cooking. be dangerous. It is
food in large amount and its worth the time and effort Understanding the hazards equipped with sharp
you in the kitchen can help you knives, pots of boiling
exerted. avoid accident such as water, pans of sizzling
burns and even food grease and other tools
TIPS IN SELECTING FRESH PRODUCT poisoning. In order to stay and equipment. Here are
safe in the kitchen, it is some safety tips that
1. Fish important to understand the could help you avoid
Eyes should be clear, flesh should be firm, belly should dangers present in the kitchen injury /accident.
be intact; gills are reddish; scales are shiny and cooking area, from sharp
slippery; and firmly attached to the flesh. knives to hot stoves.
Understanding the safety
2. Meat rules can help you protect
The product should not have any foul smell; there yourself from danger.
should be no marks or stain in the meat; the flesh
should be soft and firm; and should be reddish and
natural color.
3. Vegetables
Choose leafy vegetables that are in season. Make sure
 the leaves are whole, green, and crispy; no stain or
scratches. It should be free from insect infestation.

4. Fruits
It should be ripe in the natural way; should be in
season;
ripeness should be even and without any damaged
(defect, rotten) part.

5. Eggs
It should have a rough shell; it should submerge in
water (should not float); it should be clear inside when
placed in front of light.

E.Discussing new concepts and
practicing new skills#2
HEALTH AND SAFETY PRACTICES IN FOOD Read each statement.
PRESERVATION Choose the sentence that
Food preservation can be done safely and sanitarily if observes safety rules in food
the following steps are done properly; preservation and complete
1. Prepare the necessary tools and equipment, and the semantic web below.
ingredients before starting the task. Write your answer on your
2. Return everything to their respective storage once paper.
you are done with thetask. ❖ Prepare and clean the
3. Concentrate on the task to avoid accidents in the area.
work area. ❖ All utensils to be used
4. As much as possible, sit down while doing the task to must be clean.
avoid getting tired easily. ❖ Leave the kitchen area
5. Be sure to know how to use the different tools and after cooking.
equipment in food preservation.
❖ Wash your hands before
6. Keep the work clean. handling the food.
7. Try to work as fast as possible to avoid exposing the ❖ Stir and lift away food
preserved too long.
near your face.
8. Be sure to add labels to all ingredients to be used to
avoid mistake of mixing the ingredients. ❖ Set a hot glass dishes on
a wet or cold surface.
❖ Wear protective clothing
SAMPLE RECIPE
when cooking.
Salted Eggs ❖ Use all the utensils
Ingredients though you do not know how
to use it.
1 pc chicken or duck eggs
❖ Use the same chopping
Safety Rules and
Health in the Kitchen
1. Wash your hands
before and after the
preparation of food.
2. Rinse all fresh fruits
and vegetables with
clean and clear water
before cooking.
3. Do not put cooked
food on same plate, tray
or cutting board as raw
or ready to eat food to
prevent cross
contamination and the
spread of bacteria.
4. When you finish
measuring perishable
foods, place the
remaining food in the
refrigerator to avoid
spoilage.
5. If you spill something,
take the time to clean it
up properly.
1 cup salt board for raw meat, fruits 6. Keep paper towels,
Bottle and vegetables. dish towels and pot
1 cup of water ❖ Do not use metal utensils holders away from
on nonstick pans. stovetops and oven
doors so they will not
Procedure
catch fire.
1. Wash eggs.
7. Turn pot handles
2. Prepare a solution of equal amounts of salt and
toward back where no
water (brine solution).
one will knock them off
Boil for 10 minutes and stir constantly. the heating element or
2. Let it cool. Place the eggs in a jar or container. Soak table.
the eggs for two weeks. 8. Never add water to a
3. After two weeks, remove from solution. Simmer until pan that contains hot oil
cooked. or fat that could cause a
burn.
9. Never put water on a
cooking fire. Quickly ask
an adult to put out the
fire. Do not try to move a
burning object to another
place.
10.Use knives safely.
Cut/chop your food using
sharp knife and chopping
board.
11.Wear protective
clothes and shoes. It
should cover your body
and feet (no sandals).
Avoid loose fitting
clothing. Take off jewelry
including earrings,
necklaces, bracelets and
rings (it or pieces of it
could fall into the food).
12.Wear hairnet. Wear
some kind of clean head
covering such as a ball
cap, and bandana to
avoid falling hair into the
food.

F. Developing mastery
(Leads to Formative Assessment
3)
Directions: Read the sentences
and arrange the jumbled letters
to form a new word. Write your
answer in the blank.
1. The product should not have
any foul smell; there should be
no marks or stain; the flesh
should be soft and firm.
ATEM
_________________________
2. It should be ripe in the
natural way; should be in
season; ripeness should
be even.
SFUITR____________________
_ instructions?
3. Make sure the leaves are
whole, green, and crispy; no
stain or scratches. It
should be free from insect
infestation.
VEBAGTLE_________________
_
4. It is a set of instructions for
Directions: Fill in the table the
characteristics in selecting fresh
products.
clear and bright eyes
shell is slightly rough
ripe in natural way
leaves are whole, green
Flesh should be soft and firm
scales are shiny and slippery
Should submerge in water
ripeness should be even
There should be no mark or
stain
should be in season
13.Be careful not to get
burn. Turn off burners,
ovens and other hot
equipment as soon as
you finish cooking.
14.Keep electric
appliances and cords
away from water. Use
dry hands to plug and
unplug the electric
appliances.
Study each picture carefully. Read the situation below
What do you think is the
characteristic that each food Situation:
should possess?
One Saturday morning,
Jenlyn’s mother is not
feeling well. So, she told
Jenlyn to do the marketing.
She handed her daughter
a list of the food she needs
to buy in the market.
Jenlyn refuses because
she didn’t know how to
choose quality, fresh and
inexpensive foods. But
mother insisted and give
her instructions of what to
look for. What do you think
mother wrote in the

G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations
and abstractions about the
lesson
making something from various
ingredients.
CERIPE____________________
______
5. Eyes should be clear, flesh
should be firm, belly should be
intact.
ISFH
__________________________
In making food preservation, it is important to know the safety Complete the Semantic Web of the things you should
practices to maintain sanitary conditions in the workplace. NOT do when preserving/processing food. Use a
As a student, what preserved food can you make at home as separate sheet of paper to answer.
an additional income?
________________________________________________
__________________________
________________________________________________
__________________________
To wrap up everything that we have discussed about the principles Complete the thought of the sentence. To avoid
and skills applied in food preservation. Answer the questions injury/accident during food preparation and cooking you
below: should follow the ___________________.
 What are the tips to be remembered in selecting fresh products?

I. Evaluating learning
J. Additional activities for
application or remediation
______________________________________________________
__ Enumerate the health and safety practices in food
preservation.
______________________________________________________
__
Directions: Read the sentences.
Write true if the statement is
correct and
false if it is wrong. Write your
answer before the number.
_______1. Meat should have a
rough shell; it should submerge
in water.
_______2. Concentrate on the
task to avoid accidents in the
work area.
_______3. Vegetables should
be ripe in the natural way and
in season.
_______4. Eyes of fish should
be clear, flesh should be firm
and belly should be intact.
_______5. Be sure to know
how to use the different tools
and equipment in food
preservation.
The pupil will make salted
eggs at home. Follow the
sample recipe given.
The finish product will be
evaluated on the following
Read each statement
below. Draw a if it is a
proper way of selecting
food to be
preserved/processed and
if not. Write your
answer on a separate
sheet of paper.
1. Stale egg floats in the
water while fresh egg
stays at the bottom.
2. The gills of a fresh fish
must be red to pink, not
gray or brown.
3. Marbling has a
beneficial effect on
juiciness and flavor of
meat.
4. Selecting fresh fish,
meat, poultry products,
fruits and vegetables in
your locality is not of
importance.
5. Small streaks of fat that
are found within the
muscle and can be seen in
the meat cut is called
marbling.
The following sentences are Complete the Truck Map
the dos and don’ts in food below. Write at least five
preservation. (5) safety rules in food
Classify each sentence in preservation/processing.
the proper column using the Write your answer on a
table below. Use a separate separate sheet of paper.
sheet of paper to answer.
• Prevent burns.
• Wear safety shoes.
• Wear protective clothing.
• Learn how to use knives.
• Learn how to extinguish a
fire properly.
• Use metal utensils on
nonstick pans.
• Set a hot glass dish on a
wet or cold surface.
• Always stir and lift heated
food cover near to you.
• Always wash your hands
before and after handling
food
• Use the same cutting
board for raw meat, fruits
and vegetables.
Make a poster that shows
ways of selecting food to be
preserved. Use the rubric
below to assess.
 day.

IV. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
V. REFLECTION
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A.No.oflearnerswho
earned80%onthe formative
assessment
B. No.oflearnerswho
requireadditionalactivities
forremediation.
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?