School Pulang Lupa Elementary School Grade Grade 6

Teacher ElvieJoy Taping-Serida Learning Area TLE – Home Economics

Daily Lesson Log Week/Teaching Date March 4-8, 2024 Quarter Quarter 3 – Week 6
Time

WEEK 6 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards applies knowledge and skills,
and develops one’s interest I
animal/ fish raising
B. Performance manages family resources
Standards applying the principles of home
management
C. Learning markets finished house hold
Competencies linens in varied/ creative ways
TLE6HE0e-10
applies knowledge and skills,
and develops one’s interest I
animal/ fish raising
manages family resources
applying the principles of home
management
markets finished house hold
linens in varied/ creative ways
TLE6HE0e-10
applies knowledge and skills,
and develops one’s interest I
animal/ fish raising
manages family resources
applying the principles of home
management
markets finished house hold
linens in varied/ creative ways
TLE6HE0e-10
applies knowledge and skills, Catch Up Friday
and develops one’s interest I
animal/ fish raising
manages family resources
applying the principles of home
management
markets finished house hold
linens in varied/ creative ways
TLE6HE0e-10

D. Learning Objectives markets finished house hold markets finished house hold markets finished house hold markets finished house hold
linens in varied/ creative ways linens in varied/ creative ways linens in varied/ creative ways linens in varied/ creative ways
TLE6HE0e-10 TLE6HE0e-10 TLE6HE0e-10 TLE6HE0e-10

II. CONTENT Food Preservation Food Preservation Food Preservation Food Preservation
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials SLM/ADM SLM/ADM SLM/ADM SLM/ADM
from Learning Resource
LR portal
B. Other Learning Laptop, Audio-visual, Laptop, Audio-visual, Laptop, Audio-visual, Laptop, Audio-visual,
Resources Presentation Presentation Presentation Presentation
IV. PROCEDURE
A. Drill/Reviewing previous What is your favorite food or Let’s have a short game. What are the kinds of From what you did you in group
Lesson or presenting dish that your parents serve you? preservation that you know so activity, how does the food differ
new lesson The students will just tell if the far from the previous lesson. when preserved?
food that will flash in the screen
is preserved or not.
B. Establishing a purpose
for the lesson
 What do you think is in the
picture?

Why do you think some foods

need to preserve?

Are fan of Korean dramas? Do

you know the dish kimchi? That
food is preserved food.
C. Presenting examples/ What food do you know that is Aside from the discussion, what Do you think you can do the Do you think you can sell
instances of the new preserve? have you search that can be preservation? preserved food? How and why?
lesson preserved as well?

D. Discussing new concepts Food Preservation Methods There is another food 6. Curing 9. Sweetening/Sugar
and practicing new Food preservation is the process preservation: Through the use of a Preservation
skills.#1 of changing raw ingredients into combination of salt, Sweetening or Sugar
food by means of physical or 3. Freezing sugar and either nitrate or nitrite, Preservation is a food
chemical ways. Food Freezing delays spoilage and fish and preservation method similar to
preservation on the other hand is keeps foods safe meat can be successfully pickling.
the process of treating and by preventing microorganisms preserved and even Sugaring is the process of
handling food to stop, slow down from growing add flavoring to them. desiccating
spoilage to prevent food borne and by slowing down the Curing is a method done by a food by first dehydrating it,
illness and extend its shelf-life. enzyme activity that soaking or then packing it
causes food to spoil. injecting meat with preservatives with pure sugar.
It is a quick and convenient way like sugar, This sugar can be crystalline in
to preserve salt, vinegar, and salitre solution. the form of
food such as meat, poultry, and Examples table or raw sugar, or it can be a
fish, which are longganisa and tocino high sugar
are stored under 0°C or 32 °F density liquid such as honey,
until they are to 7. Pickling syrup or
be consumed. Pickling is the process of molasses.
preparing a food by a. Jam the fruit is mashed and
soaking and storing it in a a brine cooked with
4. Refrigeration containing sugar as main ingredients.
Refrigeration is one of the most salt, acid (usually vinegar), or b. Jelly clear fruit juice cooked
popular forms both, a process with sugar,
of food preservation in use which can be preserve otherwise which gelatinizes in cooking.
today. It keeps at perishable
low temperature to prolong their foods for months.
freshness like The resulting food is called a
eggs, milk, fruits, vegetables, pickle. It can be 10. Sterilization
and dairy used with most foods, including Sterilization is the process that
products. fruits, involves using

E. Discussing new concepts 1. Drying
and practicing new skills Food drying is one of the oldest
#2. methods
of preserving food. Drying food
is simple,
safe and easy to learn. It is the
easiest and
the most common method of
food preservation. The moisture
content of the food is removed.
Being easy to store and
carry and requiring no
refrigeration makes dried foods
ideal for domestic use as well as
for use in the rough outdoors.
Moreover, dried foods are good
5. Smoking
Smoking is the process of
flavoring, browning,
cooking or preserving food by
exposing it to
smoke from burning or
smoldering material,
most often wood.
Foods such as cured meat and
fish are
exposed to smoke and preserved.
Examples of
which are tinapa, tapa, and
longganisa.
Study each picture below. Write
the processes/ methods used to
preserve it. Write your answer
on a separate sheet of paper.
vegetables, meats, seafood, and heat to kill microorganisms and
eggs. bacteria. The
food item must be properly to
have shelf life of
8. Canning up to several years.
Canning is an important, safe
method for
preserving food if practiced
properly. It
involves placing foods in jars or
similar
containers and heating them to a
temperature
that destroys micro-organisms
that cause food
to spoil.
During this heating process air is
driven out of
the jar and as it cools a vacuum
seal is formed.
This vacuum seal prevents air
from getting
back into the product bringing
with it
contaminating micro-organisms.
Sardines, tomato sauce,
pineapple juice are
examples of processed food
sealed in airtight
cans.
Group Activity: Summative Assessment
Each group will assign the kind
of preservation. After this
activity you will answer the
questions. This is guided by the
teacher.
Group 1 – Salting
Group 2 – Pickling
Group 3 – Drying
Group 4 – Sweetening
Question after activity.
1. How do you come up with you
preservation?
 sources of quick energy and
wholesome nutrition, since the
only thing lost during
preservation is moisture.
2. Salting
Salting is a method of preserving
food that was more common
before modern refrigeration.
Salting preserves food by
drawing water out of
the food, preventing bacteria
growing and spoiling the food.
Salt is applied to the food to be
preserved like meat, fishes,
shrimps, fruits and eggs.
Products made from salting are
bagoong, burong manga,
mustard, salted egg and fish
sauce.
F. Developing Mastery Instruction: Write T if the
(Lead to Formative statement is true and F if it is
Assessment 3) false. Write your answer in the
space.
_____1. Food preservation have
different process like, drying,
salting, canning.
_____2. Food preservation to
make the food soiled.
_____3. We preserve food
because it can prolong the shelf
life of the food.
_____4. My mom buy a daing
nab angus in the market. Daing
is sample of drying preservation.
_____5. You don’t need to
preserve all the food.
Read each item carefully.
Choose the letter of the correct
answer. Write your answer
on a separate sheet of paper.
1. Which product are example of
salting?
a. bagoong, salted eggs and
tinapa
b. burong manga, fish sauce, and
ham
c. bagoong, salted eggs and
longganisa
d. bagoong, burong manga, and
salted egg
2. What method of preservation
can be used for kamias?
a. pickling
b. salting
c. sweetening
d. curing
3. How can we prolong the shelf-
life of food ?
a. by preserving
2. List down the process you did
to preserve the food.
3. What are the ingredients you
use in preserving?
4. What is the taste and texture
of the food?
5. What have you learn from this
activity?
Group Activity: Summative Assessment
Each group will assign the kind
of preservation. After this
activity you will answer the
questions. This is guided by the
teacher.
Group 1 – Salting
Group 2 – Pickling
Group 3 – Drying
Group 4 – Sweetening
Question after activity.
1. How do you come up with you
preservation?
2. List down the process you did
to preserve the food.
3. What are the ingredients you
use in preserving?
4. What is the taste and texture
of the food?
5. What have you learn from this

G. Finding practical
application of concepts
and skills in daily living
H. Making Generalizations
and Abstraction about
the Lesson.
Where do you need the
preservation of food?
Give an example of food the was
preserved.
1. _____________________
2. _____________________
3. _____________________
The process of transformation of
raw ingredients into food by
means of
physical or chemical ways is
b. by washing activity?
c. by storing
d. by soaking
4. What are the ingredients to
make a brine solution ?
a. salt and pepper
b. vinegar and salt
c. vinegar and soy sauce
d. soy sauce and pepper
5. Food preservation is the
process of preserving food for
long periods of time
which can help
avoid__________.
a. preservation
b. availability of food
c. food shortage
d. less production
Study the chart below. Put a Group Activity: Summative Assessment
check on the column that Each group will assign the kind
corresponds with the given of preservation. After this
processes. activity you will answer the
questions. This is guided by the
food saltin dryin Sma teacher.
g g king
Salte
d egg Group 1 – Salting
daing Group 2 – Pickling
tinap Group 3 – Drying
a Group 4 – Sweetening
pork
Question after activity.
1. How do you come up with you
preservation?
2. List down the process you did
to preserve the food.
3. What are the ingredients you
use in preserving?
4. What is the taste and texture
of the food?
5. What have you learn from this
activity?
The process of treating and What have you learn from this Summative Assessment
handling food in such a way as acitivty?
to stop or
greatly slow down spoilage to
 called _____________________. prevent food borne illness and
extend its
shelf-life is called
_______________________.
I. Evaluating Learning Instruction: Identify the Give at least three preservation Group Activity: Summative Assessment
following. of food method Each group will assign the kind
of preservation. After this
It is the process of preparing 1. _____________________ activity you will answer the
food by 2. _____________________ questions. This is guided by the
soaking and storing in brine 3. ___________________ teacher.
solution.

It is the process of flavoring, Group 1 – Salting

browning, cooking or preserving Group 2 – Pickling
food by exposing it to smoke. Group 3 – Drying
Group 4 – Sweetening

Question after activity.

1. How do you come up with you
preservation?
2. List down the process you did
to preserve the food.
3. What are the ingredients you
use in preserving?
4. What is the taste and texture
of the food?
5. What have you learn from this
activity?
J. Additional Activities for Search for the process of food Think of the food you can What is your reflection after the Summative Assessment
Application or preservation preserve with your groupmates. activity?
Remediation Prepare yourself for food
Prepare yourself to do some food preservation.
preservation.
V. REMARKS

VI. REFLECTION
A.No. of learners who earned ___ of Learners who earned 80% ___ of Learners who earned 80% ___ of Learners who earned 80% ___ of Learners who earned 80%
80% in the evaluation above ___ of Learners who earned above above above
80% above
B.No. of learners who require ___ of Learners who require ___ of Learners who require ___ of Learners who require ___ of Learners who require ___ of Learners who require
additional activities for additional activities for additional activities for additional activities for additional activities for additional activities for
remediation who scored below remediation remediation remediation remediation remediation
80%

C.Did the remedial lessons ___Yes ___No ___Yes ___No ___Yes ___No ___Yes ___No ___Yes ___No
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:
ELVIE JOY T. SERIDA
Teacher-I
____ of Learners who caught up
the lesson
___ of Learners who continue to
require remediation
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary
__activities/exercises
__Discussion
__Think-Pair-Share
__Comprehension
__Lack of Interest of pupils
Planned Innovations:
__Fashcards
__Pictures
__Learning Activity Sheets
__Math Module
__Tarpapel
__Drill Cards
__Powerpoint Presentation
____ of Learners who caught up
the lesson
___ of Learners who continue to
require remediation
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary
__activities/exercises
__Discussion
__Think-Pair-Share
__Comprehension
__Lack of Interest of pupils
Planned Innovations:
__Fashcards
__Pictures
__Learning Activity Sheets
__Math Module
__Tarpapel
__Drill Cards
__Powerpoint Presentation
____ of Learners who caught up
the lesson
___ of Learners who continue to
require remediation
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary
__activities/exercises
__Discussion
__Think-Pair-Share
__Comprehension
__Lack of Interest of pupils
Planned Innovations:
__Fashcards
__Pictures
__Learning Activity Sheets
__Math Module
__Tarpapel
__Drill Cards
__Powerpoint Presentation
Checked and Approved:
RICO Y. TAMBAL
Teacher-In-Charge
____ of Learners who caught up
the lesson
___ of Learners who continue to
require remediation
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary
__activities/exercises
__Discussion
__Think-Pair-Share
__Comprehension
__Lack of Interest of pupils
Planned Innovations:
__Fashcards
__Pictures
__Learning Activity Sheets
__Math Module
__Tarpapel
__Drill Cards
__Powerpoint Presentation
____ of Learners who caught up
the lesson
___ of Learners who continue to
require remediation
Strategies used that work well:
__Group collaboration
__Games
__Power Point Presentation
__Answering preliminary
__activities/exercises
__Discussion
__Think-Pair-Share
__Comprehension
__Lack of Interest of pupils
Planned Innovations:
__Fashcards
__Pictures
__Learning Activity Sheets
__Math Module
__Tarpapel
__Drill Cards
__Powerpoint Presentation