DETAILED LESSON PLAN
I. Objectives
At the end of the lesson the student should be able to:
a. Define food preservation
b. Demonstrate different ways of food preservation (drying, salting, freezing, and
processing)
c. Identify food preservation
II. Subject Matter
Topic: Different ways of food preservation
References: Life Skill through TLE Teachers Manual page 33 – 34 Curriculum Guide in
Technology and Livelihood Education
Materials: Power point, Laptop, projector, fruits, vegetables, fish.
Values Integration: Benefits of food preservation
III. Procedure:
Teacher’s Activity Student’s Activity
A. Preliminaries
Class! Let us all stand for the prayer “Thank you, dear Lord, for the blessings
Miss Aballe, please lead the prayer of a new day. I am grateful for your great
love. You are my hope and strength.
Amen”.
Good morning class! Good morning, sir!
Before you take your seat, please pick up Okay sir!
some pieces of garbage’s under your
chairs and please arrange your chairs
properly.
How are you today? Were fine sir
That’s good to hear
Alright, let’s check your attendance None sir
Who is absent today?
Since there’s no one absent today all of
you have plus points!
Okay, pass forward your assignment “The student will pass forward their
assignment”
Before we discussed our new topic let’s
set first our classroom rules. Classroom Rules:
1. Don’t talk to your seatmate
2. Raise your right hand if you want
to answer or if you have a
questions.
3. Don’t use cellphone during
discussion
4. Listen to the teacher while he/
she discussing
B. Review
“Some student will raise their hand”
Alright class, what was our lesson that
we discussed yesterday?
Sir, yesterday we discussed about the
Yes! Mr. Saavedra. Family Resources and needs.
Very good, absolutely correct.
Is there any question, clarifications None sir.
regarding on yesterday’s discussion?
C. Motivation
So now I have here a different food, Yes sir
have you tried to eat this? Do you know
how to make this one?
Base on this food or product who among
you here can guess of what is our topic
that we are going to discuss.
Sir, based on what I see I guess our topic
Yes! Mr. Ampong today is all about foods.
Thank you, you have an idea
Sir I guess our topic for today is all about
Another hand, yes Mr. Urbano the Different ways of food preservation
Very good! That’s absolutely correct,
Let’s give him a barangay clap.
So, Class our topic for today is all about
the Different Ways of Food Preservation.
D. Presentation of the Lesson
This is a lesson in a course of home
economic that provides you a
knowledge and skills about how food is
being preserve and what are the
different ways of preserving the food for
future use. At the end of the lesson the student
should be able to:
But before we continue let’s set first out a. Define food preservation
objectives. b. Demonstrate different ways of
food preservation (drying, salting,
freezing, and processing)
c. Identify food preservation
Sir, I think food preservation is a way to
prevent food from being spoilage and
Alright class who among you here have increase its life shelf.
an idea about food preservation? Yes!
Mr. Fegarido.
Very good that’s correct let’s give him a
Chris Aquino clap.
Food preservation – is the prevention
of food spoilage, which is cause by the
growth of microorganism in foods. This
is used to extend the shelf life of food
products.
DIFFERENT WAYS OF FOOD
PRESERVATION
1.DRYING – is a method wherein water
is drawn out of the food either naturally
and placing the food under the sun.
Fruits vegetables, fish and meat can be
dried.
2.FREEZING – is placing the food under
very low temperature to prevent the
growth of microorganisms and
maintaining the freshness and nutrients
of food. Freezing can be used in meat,
fish fruits and vegetables.
3.SALTING – it is a method of preserving
food by using salt. It is commonly used
in meat, poultry, fish and seafoods.
Three methods of salting:
a. Dry salting- dry salt is rubbed on fish,
meat directly.
b. Brine salting-the fish /meat is
immersed
in concentrated brine.
c. Combination method – dry salt is
rubbed on fish/meat followed by
immerse in brine solution.
4. Processing Is the process of
producing raw foods ingredients into
marketable food product which can
easily prepared and used by consumers
Example: Fermentation and Sugar
Preservation
Fermentation achieved by
soaking or saturating the food in
enough amount of salt to prevent
it from spoiling and would even
have a greater taste.
Sugar Preservation this
method makes use of sugar as it’s
preservative agent.
E. Application
Let’s have a group activity, I will be
divided you into two group.
Each group has a different task to
perform
Group 1: Direction: Demonstrate the
Drying and Salting ways of Food
Preservation using the given materials.
Group 2: Direction: Demonstrate the
Freezing and Processing ways of food
Preservation using the given ingredients
Each group have only 5 minutes to finish Rubrics
the task. Present and explain your work. Cooperation 30%
Timebound 20%
But before we continue let’s set first our Correctness 50%
rubrics: Total: 100%
Before I give a score in your activity,
please arrange your chairs properly.
Very good you’ve all got the correct
answer.
Let’s execute the Amazing Clap.
Sir, the lesson that we discussed is all
F. Generalization about the different ways of food
preservation.
Let’s have a short review.
what is our lesson that we discussed
today? Yes! Mr. Arnoza, very good! Sir, Food Preservation if a way to extend
the life shelf of food.
And what is food preservation? Yes!
Miss. Manarog.
Very good! that’s correct. Sir, there are 4 ways of food
preservation namely; salting, drying,
What are the different ways of food freezing, and processing.
preservation? Yes! Mr. Ampong
Very good! “The student will answer the given
questions”
Who can give me the benefits of food
preservation?
As a student how important in knowing
those types of food preservation.
IV. Evaluation
Identify the picture of what ways of food preservation is being used? (SALTING, DRYING,
FREEZING, & PROCESSING).
1. salting
2. Processed
3. Salting 4. Freezing
5. Drying 6. Drying
7. Processed 8. Freezing
