Department of Education – Schools Division Office of Cavite

Learning Resources Management Section

Learning Activity Sheet

Grade: _____________________________________ Section: ______________________

< Food Preservation: Methods and Techniques >

EPP 6, Quarter 3 – Week 5

Learning Competency with code/Kasanayang Pampagkatuto at koda

1. Explains different ways of food preservation (salting, drying, freezing and processing)
(TLE6HE-Of-10)
Panimula (Code: (TLE6HE-Of-10))

LIFE SKILLS IN TLE

pp. 125-126

Food preservation-any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such
practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation.
Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in
packaging materials have played an important role in modern food preservation.

Food spoilage may be defined as any change that renders food unfit for human consumption. These changes may be
caused by various factors, including contamination by microorganisms, infestation by insects, or degradation by
endogenous enzymes (those present naturally in the food). In addition, physical and chemical changes, such as the
tearing of plant or animal tissues or the oxidation of certain constituents of food, may promote food spoilage. Foods
obtained from plant or animal sources begin to spoil soon after harvest or slaughter. The enzymes contained in the cells
of plant and animal tissues may be released as a result of any mechanical damage inflicted during postharvest handling.
These enzymes begin to break down the cellular material. The chemical reactions catalyzed by the enzymes result in the
degradation of food quality, such as the development of off-flavors, the deterioration of texture, and the loss of nutrients.
The typical microorganisms that cause food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and
molds (e.g., Rhizopus).

(Bacteria, Yeast and other microorganism are the main causes of food spoilage, if not checked it may cause gastro-
intestinal diseases or even death.)

Bacteria and fungi (yeasts and molds) are the principal types of microorganisms that cause food spoilage and food-borne
illnesses. Foods may be contaminated by microorganisms at any time during harvest, storage, processing, distribution,
handling, or preparation. The primary sources of microbial contamination are soil, air, animal feed, animal hides and
intestines, plant surfaces, sewage, and food processing machinery or utensils.

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Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

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 Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

Guide Question

How do we value the help being given to us by food preservation to eliminate hunger and avoid
wastage of food that we eat?

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 Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

Activity I

_________________________

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 Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

_____________________
Activity 2
Write the correct answer in the blank after each number.
___________1. It is a method of food preservation in which food is dried to prevent the growth of
bacteria, yeast and mold through removal of water
___________2. Also known as browning process wherein food is exposed to smoke to add flavor to
fish, beef and ham
___________3. Any means of prolonging the taste and shelf life of food after being harvested or
slaughtered
___________4. It is saturating or soaking adequate amount of salt in liquid to prevent it from
spoilage
____________5. It is a preservation process wherein food is placed in lower temperature to avoid
growth of microorganisms that may spoilage and diseases

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 Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

5. It is soaking or saturating food in adequate amount of salt to prevent spoiling. It is used as sauce, viand or
seasoning.

A. Fermentation B. Canning C. Adding Preservatives D. Salting

Reflection: Write what you have learned about simple machines.

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for the references, follow the format below
Sanggunian:
Angeles, Evelyn B. (2007). Rainbows in English 4. Metro Manila: Vibal Publishing House, Inc.
Arntsen, Tara. (n.d.) How To Teach Directions. Busy Teacher Retrieved from https://busyteacher.org/3609-how-to-teach-directions.html
DepED Division of Negros Occidental Learning Resource and Development Management System (LRMDS). (2010). Following Directions Using Sequence Signals. Modified In-School Off-School Approach Modules
(MISOSA) Distance Education for Elementary Schools Self-Instruct
Deped Region IVA-CALABARZON.(n.d.)English 4 Workbook. Dasmarinas City,Cavite: LP in GLR
Miranda, Benita N.(2008).English for You and Me. NPSBE: Book Wise Publishing House, Inc.

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 Department of Education – Schools Division Office of Cavite
Learning Resources Management Section
Learning Activity Sheet

Key to Corrections

Activity 1

1. B 4. F 7. H
2. C 5. D 8. G
3. A 6. E

Activity 2

1. Drying
2. Smoking
3. Food Preservation
4. Fermentation
5. Freezing
Key to Corrections (Evaluation)

1. A- (3) 2. A- (3) 3. A-(1)

B- (2) B- (1) B- (3)
C- (1) C- (0) C- (2)
D- (0) D-(2) D- (0)

4. A- (1) 5. A-(3)
B- (2) B-(0)
C- (3) C-(1)
D- (0) D-(2)

Prepared by:
(Name of Writer) ZENAIDA L. VILANIO
(Position) Teacher III
(School and Municipality) Magallanes