Lesson Plan in T.L.E.

VI

I. Objective:
At the end of the lesson the pupils will be able to:
TLE6HE-0f-10
3.1.1 conducts an inventory of foods that can be preserved/processed using any of the
processes on food preservation
3.1.2 discusses the processes in each of the food preservation /processing methods
3.1.3 valuing the importance of food preservation in daily lives

II. Subject Matter:

Topic: Food Preservation: Drying & Salting
References:
The Basics of Better Family Living p.154-166
Gloria A. Peralta, Ed. D.
Rosella N. Golloso
Leonora D. Basbas, Ph. D.
Materials: Pictures, Realia, Word Strips
Value Integration: Discipline, Nurturance, Collaboration, Teamwork
Teaching Strategies Used: Image Presentation, PowerPoint Presentation
Matching Activity, Group Activity, Realia

III. Procedures:

A. Conducts a Pretest on Food Preservation (Day 1)

Directions: Read the test questions carefully and encircle the best answer on your test
paper.

1. ______________ process of food preservation which sugar is being added.

A. Freezing B. Salting
C. Sweetening D. Smoking

2. Fruits are preserved through ____________?

A. Salting C. Sweetening
B. Drying D. Canning

3. ________________ helps avoid food spoiling.

A. Food Preservation C. Buying
B. Washing D. All of the above

4. Vegetables below can be preserved except one.

A. Eggplant B. Mushroom
 C. Pechay D. Papaya

5. Food preservation using sunlight is called __________.

A. Salting B. Drying
C. Smoking D. Freezing

6. Which of these tools for food preservation/processing is used for placing liquid
containers with small opening?
A. Funnel B. Measuring spoons
C. Plastic Measuring D. Grater

7. Which of these tools for food preservation/processing are used for measuring
ingredients in small quantity?
A. Grater B. Strainer
B. Weighing scale D. Measuring spoons

8. ___________ is a tool where vegetables and fruits are drained.

A. Plastic measuring C. Colander
B. Strainer D. Mixing bowl

9. The first consideration in choosing food to preserve is to find out ________.

A. Those that are harvested in season
B. Those that are in the market
C. Those that are available in the community
D. All of the above.

10. Which of these fruits is best to be preserved for the month of January?
A. Mango C. Guava
B. Santol D. Papaya

11. Which of the following food is in demand in the market?

A. Strawberries C. pears
B. Lemon D. jackfruit

12. What safety rules for food processing/preservation is applicable for this situation?
13. You are preparing a guava jelly but you are wearing your wristwatch, ring and bracelet.
A. Keep the working area clean.
B. to work as fast as possible to avoid air exposing the food for so long.
C. Remove wristwatch, ring or necklaces while preparing foods.
D. sure to know how to use the different tools and equipment in food
preservation.
14. After working, you just leave all the tools you used on the table.
A. Remove wristwatch, ring or necklaces while preparing foods.
B. Keep the working area clean.
C. Try to work as fast as possible to avoid air exposing the food for so long.
D. Be sure to know how to use the different tools and equipment in food
preservation.

15. It is a marketing tool.

A. Product B. Profit C. Packaging D. Sale

16. Is a marketing strategy that involves the use of internet?

A. Online advertising B. Online shopping
C. Online streaming D. Online Gaming

17. It is the simplest way of computing profit or gains.

A. Expenses-Profit = Income
B. Total Income - Total Expenses=Net Profit
C. Net-Profit-Total Income= Expenses
D. Net- Sale= Expenses

18. It is a place where products are carried.

A. School B. rivers C. Municipal Hall D. Market

19. Is one of the most important elements in selling products?

A. Marketing design C. Packaging design
B. business planning D. Profit

20. It 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
a. Buy and sell
b. Fruit Jams
c. Dried Fih
d. Food Preservation
21. Producing and selling preserved food is a good way to ______________.
A. avoid spoilage C. Augment Family Income
B. market the product D. start a business

22. Fresh fruits, vegetables _______________ and meat are food items often used for
preservation.
A. fish C. bread
B. egg D. water
23. This is done by exposing the food under the heat of the sun to eliminate its water
content.
A. canning C. drying
B. drying D. smoking

24. This is to prevent the growth of microbes in the food being preserved.
A. cooling/freezing C. adding preservatives
B. fermentation D. smoking

25. Food is exposed near the fire and smoke until it is cooked.
A. drying C. freezing
B. smoking D. salting

26. Most of the dangerous bacteria when sterilizing a bottle is destroyed at a temperature
of _____________.
A. 50 degree to 60 degree celsius
B. 80 degree to 100 degree celsius
C. 20 degree to 50 degree celsius
D. 90 degree to 100 degree celsius

27. What way of food preservation is done in making longganisa?

A. Smoking C. Canning
B. Fermentation D. Drying

28. This is achieved by soaking or saturating the food in adequate amount of salt to
prevent it from spoiling and would even have a better taste.
A. Smoking C. Cooling/Freezing
B. Drying D. Smoking

II. Prepare a plan on how to make a pineapple jam. (4 points)

Ingredients:

29________________
30. ________________
Procedure:

31. _______________________________________________
32. _______________________________________________
II. Directions: Write TRUE if is correct and FALSE if incorrect.

__________33. Immediately keep in the refrigerator the freshly preserved food

while it is still smoking hot.

__________34. Sterilized jar is used for preserving sardines.

__________35. It is the safest rules in food preservation – clean hands, clean tools
and equipment, and clean work area.

__________36. Be sure that the food that you are going to preserve is fresh and
clean.

__________37. Collapsible cardboard boxes, fiber, wood, paper, or plastic sacks

can also be used when the products need to be transported.

__________38. The used of packaging represents an added cost in marketing and

the price of the marketed product.

__________39. Make your packaging attractive and functional but make sure it
does not cost too much.

__________40. Fresh fruits, vegetables, fish except meat are food items often used
for food preservation.

 After the conduct of pretest, the teacher will checked the paper and make an
item analysis to determine the pupils knowledge on food preservation.

B. Discussion (Day 2)
Ask the learners of what they think are the different types of food preservation

There are other types of food preservation but for this lesson, the focus is on the
following:
 Drying
 Salting,
 Freezing
 Processing
 C. Application (Day 3)
Discuss Drying. Provide examples.
Drying – is one of the man’s oldest methods of preserviing food. Drying preserves
food by lowering the moisture content below at which microorganisms can grow and
reproduce.

Drying can be accomplished through:

Sun - drying – utilizes the solar energy that circulates around food materials laid out on
trays and racks.There is also drying during smoking. Smoking with warm fumes at 69
°C from burning wood results in drying besides imparting the desired color and flavor
effect on cured meat and fish.

Discuss Salting. Provide examples.

Salting is the preservation of food with dry edible salt. It is related to pickliing in
general and more specifically in brining (preparing food with brine, that is salty water)
and is one form of curing.
Pickling is the preservation of food in brine or vinegar with or without bacterial
fermentation.

The three important constituents are: salt, vinegar and lactic acid.

D. Application
Is it possible to use two ways of preservation in certain food items?
How does drying and salting helps in preserving food?

IV. Evaluation
Create 2 food products of food preservation that undergo 1 for drying and 1 for salting.
V.Assignment
Read on the process of Drying and Salting.
Prepared by:

EFRELYN A. LLANETA
M.Ed. THE A