Republic of the Philippines

Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

DETAILED LESSON PLAN IN

COOKERY NC II
Grade 12- TVL-HE
Second Quarter- Week 2

I. OBJECTIVES:
At the end of the lesson, 100% of the pupils are expected to achieve 90%
proficiency to:
A. Discuss what is the Food preservation
B. Recognize the suitable types food that can preserve
C. Appreciate the importance when preparing foods preservation

II. SUBJECT MATTER:

A. Topic: Food Preservation (Types of Food Preservation)
B. Materials: manila paper, pentel pen, picture
C. Reference: TLE Kto12 edition UNIT 3: Food Preservation
D. Values: CLEANLINESS

III. STRATEGY:
A. Preliminary Activities
1. Opening prayer, greetings
2. Checking of attendance and/or assignment
3. Drill: Familiarize the different kinds of food that can preserve.
4. Review: Enumerate the steps in sewing a Two-Toned Pillowcase

B. Developmental Activities
1. Motivation:
Show a pictures of example of a food preservation and students arrange the
letters to reveal the answer.
“D O O F N O I T A V R E S E R P” Ans. Food Preservation

2. Establishing the purpose of the lesson

a. What are the types of Food Preservation?
b. What are the things to remember in food Preservation?
c. Why is it important to know the types of food Preservation?

3. Word Enrichment:
Preservation – Is the process of treating and handling food to stop or slow
down food spoilage, loss of quality, edibility or nutritional value and thus
allow for longer food storage.
Soaking – This scrambling can be accomplish cleaning and preserving
Airtight can – A kind of metal cans or jar is a good option to preserve food.
 Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

4. Learning Experiences:
4.1Discuss the different types of food preservation
1. Drying – This is the easiest and the most common method. the
moisture content of the food is removed.
2. Salting – Application of salt to the food to be pressure.
3. Freezing – This is a quick and convenient way to preserve food.
4. Refrigeration – Food is kept at low temperature to prolong their
freshness.
5. Smoking – This is a melted in which food items such as cured meat
or fish is exposed to smoke not only to preserve them but also to
add flavor and colour.
6. Curing – This method is done by soaking or injecting meat with
preservatives like sugar, salt, and vinegar solution.
7. Pickling – Adding pickling solution vinegar, salt, and sugar to
vegetables like grated green papaya, ginger, carrots, onion, and
bell pepper.
8. Canning – This is a method in which processed food is placed and
sealed in airtight cans.

4.2 Discuss the importance of preserving foods that’s essential to our life.

C. Culminating Activities
1. Generalization
The students know how to select the proper way of preserving foods
according to the types of food preservation that they learned.

2. Assessment
Multiple Choice
Directions: Encircle the correct answer.

1. This is a quick and convenient way to preserve food.

a) Drying b) Salting c) Freezing
2. Food is kept at low temperature to prolong their freshness.
a) Refrigeration b) Freezing c) Smoking
3. This is the easiest and the most common method. The moisture content
of the food is removed.
a) Curing b) Drying c) Pickling
4. This is a method in which processed food is placed and sealed in
airtight cans.
a) Pickling b) Salting c) Canning
 Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200

5. Application of salt to the food to be pressure.

a) Drying b) Salting c) Smoking

Key to Correction:
1. C
2. A
3. B
4. C
5. B

D. Assignment
Follow-up Assignment
1.Read more about the other ways of preserving food.
Advance Assignment
2. What is Entrepreneurship?
3. Give some Example of Ideal Entrepreneur?

Prepared by:

LOVY MAE R. RAGMAC

Teacher II

Checked by:

MARICEL P. ORTEGA
Master Teacher 1

Approved by:

TITO G. MANACAP
Principal
er