1. LESSON
EXEMPLAR
School Kalinawan Elementary School Grade Level VI
Teacher Justine Rivera Learning Area TLE
Date and Time Quarter 3
I. OBJECTIVES At the end of the lesson, the learners are expected
to:
a. define food preservation.
b. explain different ways of food preservation
(drying, salting, freezing, and processing.)
c. Identify Food Preservation Benefits
A. Content Standard Demonstrates an understanding of and skills in the
basics of food preservation
B. Performance Standard Preserve food/s using appropriate tools and
materials and applying the basics of food
C. Most Essential Learning Competencies (MELC)
(if available write the indicated MELC)
Explain different ways of food preservation
(drying,salting, freezing, and processing)
T.L.E.6HE-Of-10
D. Enabling Competencies
(if available write the attached enabling
competencies)
II. CONTENT Food Preservation
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages Life Skills Through TLE Teachers Manual page 33-34
Curriculum Guide in Technology and Livelihood
Education 6.
TLE6-HE-pg-12
MELC TLE 6 , Learner’s Packet (LeaP)
b. Learner’s Guide Pages PIVOT 4A LM’s page 4-11
c. Textbook Pages
d. Additional Materials from Learning Resources
B. List of Learning Resources for Development and
Engagement Activities
PowerPoint, Pictures, laptop
2. B. Integration AP, ICT
IV. PROCEDURES
A. Introduction 1. Greeting
2. Checking of the attendance
3. Energizer
4. Guess the Food
a.
Hotdog
b.
Pancake
c.
Potato
d.
Frenchfries
5. Motivation
The teacher show a v of a food preservation.
3. Guide question:
a. What can you see in the picture?
b. Have you eat this kind of food?
c.. What are the benefits you can get from
eating different kinds of food?
d. What do you think will happen if the food
kept longer?
C. Development Video Presentation
Guide Question
1. What is the video all about?
2. According to the video, what do you think you
can do to keep food longer?
Food preservation is the prevention
of food spoilage, which is caused by
the growth of microorganism in foods.
This is used to extend the shelf life of
food products.
Ways of Food Preservation
4. Drying is a food preservation method wherein
water is drawn out of the food either naturally
(placing food under the sun) or artificially.
Salting is a method of preserving food by using salt.
It is commonly used in meat, poultry, fish, and
seafood.
Freezing is placing the food under very low
temperature to prevent the growth of
microorganisms and maintaining the freshness and
nutrients of food.
Processing “respire” (breathe) meaning they use
oxygen and sugar and convert it to carbon dioxide
and water.
D. Engagement Show pictures of preserved food and ask pupils what
processes have these foods undergone.
1.
2.
3.
5. 4.
5.
Give the benefits of food preservation by completing
the graphic organizer below.
E. Assimilation Group Activity
Pupils will be divided into four (4) groups and will be
given sets of picture of different ways of food
preservation , with the given time the students will
be ask to group the pictures accordingly .
Group I: Drying
Group II: Salting
Group III: Freezing
Group IV:Processing
V. ASSESSMENT What is Food Preservation?
What are the different ways of Food Presrvation?
6. Identify the following statement. Choose you answer
inside the box
_________1. It is the prevention of
food spoilage, which is caused by the
growth of microorganism in foods.
This is used to extend the shelf life of
food products.
_________2. It is a food preservation method
wherein water is drawn out of the food either
naturally (placing food under the sun) or artificially.
_________3. It is a method of preserving food by
using salt. It is commonly used in meat, poultry,
fish, and seafood.
_________4. It is placing the food under very low
temperature to prevent the growth of
microorganisms and maintaining the freshness and
nutrients of food.
_________5. “respire” (breathe) meaning they use
oxygen and sugar and convert it to carbon dioxide
and water.
VI. REFLECTION The learners, in their notebook, journal or portfolio
will write their personal insights about the lesson
using the prompts below.
Food Presrvation Drying
Freezing Processing
Salting Mining
Baking
