School: OBONG ELEMENTARY SCHOOL Grade Level: 6

GRADE 6 Teacher: JEROME F. LATOJA Learning Area: EPP/ H.E.

DAILY LESSON LOG Teaching Dates and Time: MARCH 11-15, 2024 (WEEK 7) Quarter: 3RD QUARTER

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards Demonstrates an understanding of and skills in sewing household linens
B. Performance Standards Sews household linens using appropriate tools and materials and applying basic principles of sewing
C. Learning Competencies / 3.1 Explains different ways 3.1.1 conducts an inventory of foods that can be preserved/processed using 3.1.3 explains the benefits derived from food
Objectives of food preservation any of the processes on food preservation preservation/processing
(drying, salting, freezing 3.1.2 discusses the processes in each of the food preservation /processing WEEKLY TEST
and processing) methods TLE6HE-0f-10
TLE6HE-0f-10 TLE6HE-0f-10

II. CONTENT Food Preservation

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages The Basics of Better Family Living
Gloria A. Peralta, Ed. D.
Rosella N. Golloso
Leonora D. Basbas, Ph. D.

4. Additional Materials from

Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES

A. Reviewing previous lesson or [Link] previous [Link] previous lesson or [Link] previous lesson or [Link] previous lesson or presenting the
presenting the new lesson. lesson or presenting the presenting the new lesson presenting the new lesson new lesson
new lesson: Recap of the previous lesson. Yesterday, the discussion was on drying Recap of the previous lesson.
If there is abundance for a Yesterday, food preservation was and salting as a means of preserving Food preservation was discussed and we
certain period or even the defined and we learned its food. Today we will learn about freezing learned about the definition of
whole year round what importance. and processing.  Drying
needs to be done in order For today’s lesson, we will be  Salting
to ensure that there is no identifying the four (4) ways of
 wastage ? preserving food:  Freezing
One of the answers may be Processing
food preservation [Link] [Link]
What are some of the foods that Ask the class if there are cases when
[Link]: you that we usually preserve at their mother, aunt or grandmother comes [Link]
Ask the learners why food home? from the market , “What is the usual Do you want o watch a video?
preservation is important – scenario?”
the benefits derived from
food
preservation/processing.

B. Establishing a purpose for the So we learned that food So today we are going to learn After learning that drying and salting can Today, we will learn the process for each type.
lesson preservation is important as more about the types of food be a means of natural way of preserving The teacher will play a video clip of the four
one of the ways to ensure preservation because you are food, today we still have to learn another types of food preservation.
that there is no food going to discuss it with your way to preserve food.
wastage. We increase the groupmates the food products
life of certain fooditems that undergoes food preservation.
because of preservation.

C. Presenting examples/ I have here pictures on the Ask the learners of what they Present to the class some of the food Present to the class some of the food products
instances of new lesson board. What can you see? think are the different types of products and let them guess as to what and let them guess as to what type of food
food preservation based on what type of food preservation that the foods preservation that the foods undergoes.
was [Link] are other undergoes.
types of food preservation but for Original File Submitted and Formatted by Ask the learners to identify the steps or the
this lesson, the focus is on the DepEd Club Member - visit process followed for each way of food
following: [Link] for more preservation, based on the video.
 Drying Process the results of the discussion by going
 Salting, through the process for each type of food
 Freezing preservation.
 Processing

D. Discussing new concepts and Define food preservation. Discuss Drying. Provide The purpose of freezing storage is to Bring out the photos of food items which you
practicing new skills #1 Food preservation is the examples. retain to as great as degree as possible were asked to bring.
process of preparing food Drying – is one of the man’s the properties of the fresh fruit, vegetable
for future consumption by oldest methods of preserviing or other food products.
preventing its spoilage. food. Drying preserves food by However, during freezing and thawing Group the class per row.
Food preservation could be lowering the moisture content certain irreversible changes occur that Each row will form a collage of the photos based
for family’s consumption below at which microorganisms render the frozen and thawed product on the type of food preservation. There will be a
especially in times of need can grow and reproduce. quite different from the freshness in reporter for each row.
 or when they’re off season. texture and general appearance.
It could also be a source of Drying can be accomplished
additional income. If the through: Tips for freezing:
family can make it a regular Sun - drying – utilizes the solar Meat, poultry and fish should be placed in
livelihood activity, then it energy that circulates around moisture-vapor proof packages so that
can even become the food materials laid out on trays
family’s main source of moisture is maintained and discoloration
and [Link] is also drying is prevented because of oxygen in the air.
income. during smoking. Smoking with
What are the methods of Most fruits have to be packed with syrup
warm fumes at 69 °C from or [Link] need blanching
preserving foods? burning wood results in drying (brief
besides imparting the desired
heating in boiling water or in a steam) to
color and flavor effect on cured
kill the bacteria and stop enzyme action
meat and fish.
which can cause spoilage.

Discuss Salting. Provide

Discuss processing. Provide examples.
examples.
Processing – transformation of raw
ingredients, by physical or chemical
Salting is the preservation of means into food, or of food into other
food with dry edible salt. It is forms.
related to pickliing in general and
Food processing combines raw food
more specifically in brining
ingredients to produce marketable food
(preparing food with brine, that is
products that can be easily prepared and
salty water) and is one form of
served by the consumer.
curing.
Food processing is any method used to
Pickling is the preservation of
turn fresh foods into food producs. This
food in brine or vinegar with or
can involve one or a combination of the
without bacterial fermentation.
following: washing, chopping,
pasteurising, freezing, fermenting,
The three important constituents packaging and many more.
are: salt, vinegar and lactic acid.

E. Discussing new concepts and Ask the learners further Is it possible to use two ways of Can you give some examples of From the presentation, the teacher will ask the
practicing new skills #2 why we preserve food: preservation in certain food processed foods? learners if they agree or if they want to remove
 To prevent items? or add a food item to the presentation of their
spoilage . group members.
 To prevent Ask them to comment on the appropriateness of
wastage the method to the food.
 To retain the
nutritive value,
natural color and
texture of the food
 To maintain the
 sanitary quality of
food
 To contribute to
better nutrition for
the family
 To help increase
family income
with the excess
products that can
be preserved and
sold
 To help in the
economic
development of
the country
because the
farmers are
encouraged to
produce more for
others
F. Developing mastery (Leads to
Formative Assessment 3)

G. Finding practical applications

of concepts and skills in daily
living

H. Making generalization and Why is it important to learn How does drying and salting Mention that what they have discussed What were the procedures for each food
abstractions about lesson the ways of food helps in preserving food? are the four ways of food preservation. preservation? Were you able to follow?
preservation?
4 Ways of Food Preservation
 Drying .
 Salting
 Freezing
 Processing
I. Evaluating Learning On a clean bond paper, On a clean bond paper, draw at On your notebook, write down some of Teacher will evaluates each group’s presentation.
draw at least 5 food least 5 food products that the food products that can be freeze and
products that undergo food undergo drying and salting. undergoes some processes.
preservation.

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

V. REMARKS
VI. REFLECTION
A. No. Of learners who earned
80% in the evaluation
B. No. Of learners who require
additional activities for
remediation who scored below
80%
C. Did remedial lesson 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
to share with other teachers?

PREPARED BY: CHECKED AND REVIEWED BY: NOTED:

JEROME F. LATOJA GLENDA B. RAMOS MARCELINO R. JUNIO JR.

Ph. D.
Class Adviser Master Teacher I School Head