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School: Grade Level:

GRADES 1 to 12 Teacher: Learning Area: T.L.E-H.E


DAILY LESSON LOG Teaching Dates and SEPTEMBER 18-22. 2017 (Week 6)
Time: Quarter: 2ND QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


I. OBJECTIVES
A. Content Standards Demonstrates an understanding of and skills into basics of food preservation
B. Performance Standards Preserves food using appropriate tools and materials and applying the basics of food preservation
TLE6HE-0f-10 3.1.1 conducts an inventory of foods that can be preserved/processed 3.1.3 explains the benefits derived from food
C. Learning Competencies / 3.1 Explains different ways of using any of the processes on food preservation preservation/processing
Objectives food preservation 3.1.2 discusses the processes in each of the food preservation
Write the LC code for each (drying, salting, freezing /processing methods
and processing)
I. CONTENT
Food Preservation
II. LEARNING
RESOURCES
A. References
1. Teachers Guide pages
2. Learners Materials pages
Makabuluhang Gawaing
Pantahanan at
3. Textbook pages
Pangkabuhayan (pages not
available)
4. Additional Materials from MISOSA-V Ibat-ibang
Learning Resource Pamamaraan ng Pagiimbak
(LR)portal (not accessible)
Bantigue, R.M. and Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan, Bantigue, R.M. and Pangilinan, Bantigue, R.M. and
Pangilinan, J.P. (2014) J.P. (2014) Growing up with J.P. (2014) Growing up with J.P. (2014) Growing up with Pangilinan, J.P. (2014)
Growing up with Home Home Economics and Livelihood Home Economics and Livelihood Home Economics and Growing up with Home
Economics and Livelihood Education. FNB Educational, Inc. Education. FNB Educational, Inc. Livelihood Education. FNB Economics and Livelihood
Education. FNB Educational, QC. QC. Educational, Inc. QC. Education. FNB Educational,
B. Other Learning Resources
Inc. QC. Preservation of Fruits and Preservation of Fruits and Inc. QC.
Preservation of Fruits and Vegetables (1977). Bureau of Vegetables (1977). Bureau of
Vegetables (1977). Bureau of Plant Industry Plant Industry
Plant Industry https://en.m.wikipedia.org/wiki/ https://en.m.wikipedia.org/wiki/
salting food processing
III. PROCEDURES
A. Reviewing previous If there is abundance for a Recap of the previous lesson. Recap of the previous lesson. Recap of the previous lesson. Recap of the lesson of the
lesson or presenting the new certain period or even the Yesterday, the discussion was on previous day.
lesson whole year round what needs drying and salting as a means of
to be done in order to ensure Yesterday, food preservation was preserving food. Today we will Food preservation was Yesterday, we discussed the
that there is no wastage ? defined and we learned its learn about freezing and discussed and we learned about processes in food preservation.
One of the answers may be importance. processing. the definition of We also conducted an
food preservation For todays lesson, we will be Drying inventory of food that can be
identifying the four (4) ways of Salting preserved/processed.
preserving food: Freezing
Processing
Ask the learners why food Ask the learner to bring out the Ask the class if there are cases Today, we will learn the process Ask the learners to bring out
preservation is important photos or drawings of preserved when their mother, aunt or for each type. samples of preserved food.
the benefits derived from food. grandmother comes from the The teacher will play a video Prepare to share to the class
food preservation/processing Group the class by row. The class market, What is the usual clip of the four types of food how it was preserved; and why
So we learned that food will share how the food they scenario? preservation. that method was used.
B. Establishing a purpose preservation is important as brought was preserved. There will Ask the learners to identify the
for the lesson one of the ways to ensure that be reporting of the group steps or the process followed for
there is no food wastage. We discussion. each way of food preservation,
increase the life of certain based on the video.
food items because of Process the results of the
preservation. discussion by going through the
process for each type of food
preservation.
Define food preservation. Ask the learners of what they The purpose of freezing storage is Bring out the photos of food Each learner will present to the
Food preservation is the think are the different types of to retain to as great as degree as items which you were asked to class the preserved foods they
process of preparing food for food preservation based on what possible the properties of the fresh bring. brought in class.
future consumption by was discussed fruit, vegetable or other food Group the class per row. The learner will identify the
C. Presenting examples/ preventing its spoilage. There are other types of food products. Each row will form a collage of method of food preservation,
instances of the new lesson preservation but for this lesson, However, during freezing and the photos based on the type of as well as the process
the focus is on the following: thawing certain irreversible food preservation. There will be
Drying changes occur that render the a reporter for each row.
Salting, frozen and thawed product quite
Freezing different from the freshness in
Processing texture and general appearance.
Ask the learners further why Discuss Drying. Provide Tips for freezing: From the presentation, the
we preserve food: examples. Meat, poultry and fish should be teacher will ask the learners if
To prevent spoilage Drying is one of the mans placed in moisture-vapor proof they agree or if they want to
To prevent wastage oldest methods of preserviing packages so that moisture is remove or add a food item to the
To retain the nutritive food. Drying preserves food by maintained and discoloration is presentation of their group
value, natural color and lowering the moisture content prevented because of oxygen in members
D. Discussing new concepts texture of the food below at which microorganisms the air.
and practicing new skills #1 To maintain the sanitary can grow and reproduce. Most fruits have to be packed with
quality of food Drying can be accomplished syrup or sugar.
To contribute to better through: Vegetables need blanching (brief
nutrition for the family Sun - drying utilizes the solar heating in boiling water or in a
To help increase family energy that circulates around food steam) to kill the bacteria and stop
income with the excess materials laid out on trays and enzyme action which can cause
products that can be preserved racks. spoilage.
and sold
To help in the economic There is also drying during
development of the country smoking. Smoking with warm
because the farmers are fumes at 69 C from burning
encouraged to produce more wood results in drying besides
for others imparting the desired color and
To make food available flavor effect on cured meat and
throughout the year which fish.
may be used for events, like
town fiestas and other
occasions.
Provide example for each of Discuss Salting. Provide Discuss processing. Provide Ask them to comment on the The other members of the class
the above items. examples. examples. appropriateness of the method to will comment on the
Salting is the preservation of food Processing transformation of the food. presentation.
with dry edible salt. It is related to raw ingredients, by physical or
pickliing in general and more chemical means into food, or of
specifically in brining (preparing food into other forms.
food with brine, that is salty Food processing combines raw
water) and is one form of curing. food ingredients to produce
E. Discussing new concepts
Pickling is the preservation of marketable food products that can
and practicing new skills#2
food in brine or vinegar with or be easily prepared and served by
without bacterial fermentation. the consumer.
The three important constituents Food processing is any method
are: salt, vinegar and lactic acid. used to turn fresh foods into food
producs. This can involve one or a
combination of the following:
washing, chopping, pasteurising,
freezing, fermenting, packaging
and many more.
F. Developing mastery Is it possible to use two ways of Give examples of processed foods.
(Leads to Formative preservation in certain food items?
Assessment 3) Provide examples.
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations Mention the concept of food Mention that what they have Mention that what was
and abstractions about the preservation and its benefits. discussed are the four ways of discussed this week was food
lesson food preservation. preservation, its importance,
the ways of preserving food
and inventory of foods that can
be preserved.
I. Evaluating learning

J. Additional activities for Bring photos of the preserved Read on the process of Drying and Bring at least ten (10) photos of Bring actual samples of
application or remediation foods. Provide a caption for Salting. foods which can be preserved. preserved food. Prepare to share
each of the photo. to the class how it was
Also, bring cartolina, scissors and preserved, and why that method
paste. was used.

IV. REMARKS

V. REFLECTION

A. No. of learners who earned


80%onthe formative assessment
B. No.of learners who
require additional activities for
remediation.
C. Did the remedial lessons
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?