PRE-DEMONSTRATION TEACHING

DAILY LESSON LOG

APPLYING THE BASICS OF FOOD PRESERVATION

Department of Home Economics

COLLEGE OF EDUCATION
Mindanao State University
Marawi City

Submitted by:
Mark Lester J. Tanguan

Submitted to:
Inst. Sahiba R. Macacuna

February 2, 2023
 DAILY LESSON LOG (DLL)
School: MSU – Integrated Laboratory School Grade Level: Grade 10
Teacher: Mr. Mark Lester J. Tanguan Learning Area: T.L.E.-H.E.
Teaching Dates: Whole Weekdays Quarter: 3rd Quarter
Teaching Time: 7:30am – 4:00pm Section: No specific sections
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.
C. Learning TLE6HE-OF-10 3.1.1 conducts an 3.1.3 explains the benefits derived from food
Competencies/objectives Write 3.1 Explains different inventory of foods preservation/processing
the LC code for each ways of food that can be
preservation (drying, preserved/proces
salting, freezing, and sed using any of
processing). the process on
food
preservation.
3.1.2 discusses
the processes in
each of the food
preservation/proc
essing methods.

II. CONTENT Applying the Basics of Food Preservation/The subject matter tackles about how the
preservation can be done by applying the different techniques. The scope of the subject matter
also deals about the fermentation and food processing.
III. LEARNING RESOURCES Bottled Jar Bottled Jar Bottled Jar Bottled Jar Bottled Jar
 Different Different Different Different
Vegetables as Vegetables Vegetables as Vegetables
Ingredients as Ingredients as
Ingredients Chopping Board Ingredients
Chopping Knife Chopping
Board Board
Knife
Kitchen
Utensils
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources Bantigue, R.M. and Bantigue, R.M. Bantigue, Bantigue, R.M. Bantigue,
Pangilinan, J.P (2014) and Pangilinan, R.M. and and Pangilinan, R.M. and
Growing up with Home J.P (2014) Pangilinan, J.P (2014) Pangilinan,
Economics and Growing up with J.P (2014) Growing up with J.P (2014)
Livelihood Education. Home Economics Growing up Home Economics Growing
FNB Educational, Inc. and Livelihood with Home and Livelihood up with
QC Education. FNB Economics Education. FNB Home
Educational, Inc. and Educational, Inc. Economics
Preservation of Fruits QC Livelihood QC and
and Vegetables Education. Livelihood
(1977). Bureau of Preservation of FNB Education.
Plant Industry Fruits and Educational, FNB
Vegetables Inc. QC Educationa
(1977). Bureau of l, Inc. QC
Plant Industry https://en.m.
wikipedia.or
g/wiki/saltin
g
 https://en.m.wikip
edia.org/wiki/salti
ng
IV. PROCEDURES
A. Review previous lesson or If there is abundance Recap of the Recap of Recap of the Recap of
presenting a new lesson for a certain period or previous lesson. the previous previous lesson. the lesson
even the whole year Yesterday, food lesson. Food preservation of the
round what needs to preservation was Yesterday, was discussed and previous
be done in order to defined and we the we learned about day.
ensure that there is no learned its discussion the definition of
wastage? importance. was on • Drying Yesterday,
drying and • Salting we
One of the answers For today’s salting as a • Freezing discussed
may be food lesson, we will be means of • Processing the
preservation identifying the preserving processes
four (4) ways of food. Today in food
preserving food: we will learn preservatio
about n. We also
freezing and conducted
processing. an
inventory
of food that
can be
prevented.
B. Establishing a purpose for the Ask the learners why Ask the learner to Ask the Today, we will Ask the
lesson food preservation is bring out the class if learn the process learners to
important – the photos or there are for each type. bring out
benefits derived from drawings of cases when The teacher will samples of
food preserved food. their play a video clip of preserved
preservation/processin Group the class mother, the four types of food.
g by row. The class aunt or food preservation. Prepare to
So we learned that will share how the grandmothe Ask the learners to share to
food preservation is food they brought r comes identify the steps the class
 important as one of the was preserved. from the or the process how it was
ways to ensure that There will be market, followed for each preserved;
there is no food reporting of the “what is the way of food and why
wastage. We increase group discussion. usual preservation, that
the life or certain food scenario?” based on the method
items because of food video. was used.
preservation.
C. Presenting examples/instances of Define food Ask the learners The Bring out the Each
new lesson preservation. of what they think purpose of photos of food learner will
Food preservation is are the different freezing items which you present to
the process of types of food storage is to were asked to the class
preparing food for preservation retain to as bring. the
future consumption by based on what great as preserved
preventing its spoilage. was discussed. degree as Group the class foods they
possible the per row. brought on
There are other properties of Each row class.
types of food the fresh will form a collage
preservation but fruit, of the photos The
for this lesson, vegetable or based on the type learner will
the focus is on other food of food identify the
the following: products. preservation. method of
There will be a food
• Drying However, reporter each row. preservatio
• Salting during n, as well
• Freezing freezing and as the
• Processing thawing process.
certain
irreversible
changes
occur that
render the
frozen and
thawed
 product
quite
different
from the
freshness in
texture and
general
appearance.
D. Discussing new concepts and Ask the learners Discuss Drying. Tips for From the From the
practicing new skills #1 further why we Provide freezing: presentation, the sample pf
preserve food: examples. teacher will ask the preserved
• To prevent Meat, learners if they food that
spoilage Drying – is one of poultry and agree or if they they
• To prevent the man’s oldest fish should want to remove or brought to
wastage methods of be placed in add a food item to the class,
• To retain the preserving food. moisture- the presentation of let the
nutritive value, Drying preserved vapor proof their group students
natural color food by lowering packages members. do the dry
and texture of the moisture so that run of the
the food content below at moisture is process
• To maintain the which maintained instead of
sanitary quality microorganisms and explaining
of food can grow and discoloratio the
• To contribute to reproduce. n is procedures
better nutrition prevented that they
for the family Drying can be because of did in this
• To help accomplished oxygen in activity.
increase family through: the air.
income with the Sun – drying –
excess products utilizes the solar Most fruits
that can be energy that have to be
preserved and circulates around packed with
sold food materials
 • To help in the laid out on trays syrup or
economic and racks. sugar.
development of There is also
the country drying during Vegetables
because the smoking. need
farmers are Smoking with blanching
encouraged to warm fumes at 69 (brief
produce more ˚C from burning heating in
for others wood results in boiling
• To make food drying besides water or in a
available imparting the steam) to
throughout the desired color and kill the
year this may flavor effect on bacteria and
be used for cured meat and stop
events, like fish. enzyme
town fiestas and action which
other occasions. can cause
spoilage.
E. Discussing new concepts and Provide example for Discuss salting. Discussing Ask them to The other
practicing new skills #2 each of the above Provide processing. comment on the members
items. examples. Provide appropriateness of of the
examples. the method to the class will
Salting is the food. comment
preservation of Processing on the
food with dry – presentatio
edible salt. It is transformati n.
related to pickling on of raw
in general and ingredients,
more specifically by physical
in bringing or chemical
(preparing food means into
with brine that is food, or of
salty water and is
one form of food into
curing). other forms.

Pickling is the Food

preservation of processing
food in brine or combines
vinegar with or raw food
without bacterial ingredients
fermentation. to produce
marketable
The three food
important products
constituents are: that can be
salt, vinegar and easily
lactic acid. prepared
and served
by the
consumer.

Food
processing
is any
method
used to turn
fresh foods
into food
products.
This can
involve one
or a
combination
of the
following:
 washing,
chopping,
pasteurizing
, freezing,
fermenting,
packaging
and many
more.
F. Developing mastery (Leads to The teacher will ask Is it possible to Give What are the Provide at
formative assessment) the learner to give at use two ways of examples of consequences if least one
least three reasons preservation in processed we miss one setting
why there is a need of certain food foods. process during the where food
food preservation. items? food preservation? preservatio
n occurs.
G. Finding practical applications of Asks the learners to Encourage the Taught the Give the learners a Offer them
concepts and skills in daily living preserve the supply learners to learners to tips on how to a good
foods in their house for preserve the encourage apply food thoughts in
the upcoming days to foods in any of their parents preservation in real how to
prevent spoilage and the food as well to and in daily lives value food
wastage. preservation apply the and how it brings preservatio
processes. same thing impact to home n in any
so that they economics. cases.
will learn
how to
preserve
such food
items.
H. Making generalizations and Mentions the concept Summarizes the Mentions Provoking the Mention
abstractions about the lesson of food preservation features and that what learners’ new that was
and its benefits. concepts of they have knowledge based discussed
drying method. discussed on their this week
are the four performance. was food
ways of preservatio
 food n, its
preservation importance
. , the ways
of
preserving
food and
inventory
of food that
can be
preserved.
I. Evaluating learning Short quiz Formative Performanc Long quiz Peer
Assessment e-bases activities or
Short quiz assessment group
work.
J. Additional activities for Bring foods of the Read on the Bring at Bring actual
application or remediation preserved foods. process of Drying least ten samples of
Provide a caption for and Salting. (10) photos preserved food.
each of the photo. of foods Prepare to share
which can to the class how it
be was preserved,
preserved. and why that
Also, bring method was used.
Cartolina,
scissors and
paste.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 70%
on the 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 this 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