Daily Lesson Log

1. DAILY LESSON LOG
School Southville 8B National High School Grade Level 10
Teacher MAYLENE A. GONZALES Learning Area TLE-FOOD PROCESSING
Teaching Dates and Time September 25-29, 2023/ 6:30am - 1:00pm Quarter 1
I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4
Content
Standards
The learners demonstrate understanding about the history of food preservation.
Performance
Standards The learners apply their learnings about history of food preservation.
Learning
Competencies
with MELC Code
Understand the History of Food
preservation.
Understand the History of Food
preservation.
Prepare equipment, tools,
materials and utensils
TLE_AFFP9- 12SL- Ia-c-1
Prepare equipment, tools,
materials and utensils
TLE_AFFP9- 12SL- Ia-c-1
Objectives
1. Define food processing and
food preservation.
2. Enumerate the importance of
food processing and food
preservation.
3. Appreciate the importance of
food and its preservation
1. Define food processing
and food preservation.
2. Enumerate the importance
of food processing and
food preservation.
3. Appreciate the importance
of food and its preservation
1. Name the different tools and
equipment for salting, curing ang
smoking.
2. Classify tools and equipment in
measuring, cutting, and smoking.
3. Prepare the right tools/equipment in
food processing.
1. Name the different tools and
equipment for salting, curing ang
smoking.
2. Classify tools and equipment in
measuring, cutting, and smoking.
3. Prepare the right tools/equipment in
food processing.
II. CONTENT
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG,
 Food processing and Food preservation
 History of Food preservation

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s
Materials pages
COMPETENCY BASED LEARNING
MATERIAL
Processing Foods by Salting,
Curing and Smoking
COMPETENCY BASED LEARNING
MATERIAL
Processing Foods by Salting,
Curing and Smoking
3. Textbook pages
4. Additional
Materials (LR)
portal
B. Other Learning
Resources Google Google Google Google
DAYS
Day 1
Monday
6:30-7:30am Grade 10-Galilei
10:00-11:00am Grade 10-Edison
11:00-12:00pm Grade 10-Copernicus
Day 2
Tuesday
11:00-12:00pm Grade 10-Copernicus
12:00-1:00pm Grade 10-Tesla
Wednesday
Day 3
Wednesday
11:00-12:00pm Grade 10-Copernicus
12:00-1:00pm Grade 10-Tesla
Thursday
Day 4
Thursday
11:00-12:00pm Grade 10-Copernicus
12:00-1:00pm Grade 10-Tesla
Friday

2. 12:00-1:00pm Grade 10-Tesla
Tuesday
8:30-9:30am Grade 10-Hawking
6:30-7:30am Grade 10-Galilei
8:30-9:30am Grade 10-Hawking
10:00-11:00am Grade 10-Edison
6:30-7:30am Grade 10-Galilei
8:30-9:30am Grade 10-Hawking
10:00-11:00am Grade 10-Edison
6:30-7:30am Grade 10-Galilei
8:30-9:30am Grade 10-Hawking
10:00-11:00am Grade 10-Edison
IV. PROCEDURES
Classroom-Based
Activities
INTRODUCTION:
- Priming Activities:
1. Prayer
2. Greetings
3. Checking of Attendance
4. Lesson Proper
A. ACTIVITY
- The teacher will show pictures
of processed products and the
students will identify it.
B. ANALYSIS
1. What are the following pictures
all about?
2. What do you think is food
process does the following
pictures go through?
3. Why do you think it is
important to process food?
C. ABSTRACTION
Food processing is the
transformation of raw ingredients into
food products that can be eaten by
physical or chemical means. Food
processing mostly involves both
packaging and preservation.
WHY PROCESS FOOD?
INTRODUCTION:
Priming Activities:
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review of the Past Lesson
5. Lesson Proper
A. ACTIVITY
The teacher will show pictures of
processed products and the students
will identify it.
B. ANALYSIS
 What are the following pictures
all about?
 What do you think is food
process does the following
pictures go through?
 Why do you think it is
important to process food?
C. ABSTRACTION
Food processing is the
transformation of raw ingredients into
food products that can be eaten by
physical or chemical means. Food
processing mostly involves both
packaging and preservation.
INTRODUCTION:
- Priming Activities:
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review of the Past Lesson
5. Lesson Proper
A. ACTIVITY
The students will identify each picture.
1.T __ __ __ __A
2. B__ __ __ NG ISDA
B. ANALYSIS
1. What food process does the 2
pictures go through?
2. Why is it important to preserve
food?
C. ABSTRACTION
Smoking, in food processing, the
exposure of cured meat and fish
products to smoke for the purposes of
preserving them and increasing their
palatability by adding flavour and
imparting a rich brown colour. The
drying action of the smoke tends to
preserve the meat, though many of the
chemicals present in wood smoke
INTRODUCTION:
- Priming Activities:
6. Prayer
7. Greetings
8. Checking of Attendance
9. Review of the Past Lesson
10. Lesson Proper
A. ACTIVITY
The students will identify each picture.
1.T __ __ __ __A
2. B__ __ __ NG ISDA
B. ANALYSIS
3. What food process does the 2
pictures go through?
4. Why is it important to preserve
food?
C. ABSTRACTION
Smoking, in food processing, the
exposure of cured meat and fish
products to smoke for the purposes of
preserving them and increasing their
palatability by adding flavour and
imparting a rich brown colour. The
drying action of the smoke tends to
preserve the meat, though many of the
chemicals present in wood smoke

3. • To extend shelf life
• To satisfy taste
• Make more variety of foods
• For convenience
• To meet the requirements of
rapidly increasing population.
Food preservation is concerned with
the control and elimination of the
agents of food spoilage. It is the
process of preserving food for future
consumption. Food preservation
makes people creative and find ways
how to prolong their food as well as
thrifty in a way that there is no food that
goes to waste due to bacteria or
microorganism contaminated it.
Brief History of Food Preservation
O Food Preservation is as old as
human civilization.
O Dating back to the civilization of
Egypt, man had already devised
various methods of extending the shelf
life and maintaining the quality of
grains and meat.
O Before the advent of preservatives,
foods was placed in containers such
as clay jars to keep them from spoiling.
O Salt – oldest chemical preservative
which was used during the Middle
Ages; has a desiccating effect which
draws out water from the food.
O Early humans started to develop
basic forms of food preservation such
as drying, salting and fermentation.
O Chinese preserved vegetables by
fermentation in prehistoric times and
preserved white cabbage in
earthenware pots.
O Fermentation, oil packing, pickling,
salting and smoking are all ancient
preservation techniques.
O Refrigeration in caves or under cool
water were also well known ancient
techniques of food preservation.
WHY PROCESS FOOD?
 To extend shelf life
 To satisfy taste
 Make more variety of foods
 For convenience
 To meet the requirements of
rapidly increasing population.
Food preservation is concerned with
the control and elimination of the
agents of food spoilage. It is the
process of preserving food for future
consumption. Food preservation
makes people creative and find ways
how to prolong their food as well as
thrifty in a way that there is no food that
goes to waste due to bacteria or
microorganism contaminated it.
Brief History of Food Preservation
O Food Preservation is as old as
human civilization.
O Dating back to the civilization of
Egypt, man had already devised
various methods of extending the shelf
life and maintaining the quality of
grains and meat.
O Before the advent of preservatives,
foods was placed in containers such
as clay jars to keep them from spoiling.
O Salt – oldest chemical preservative
which was used during the Middle
Ages; has a desiccating effect which
draws out water from the food.
O Early humans started to develop
basic forms of food preservation such
as drying, salting and fermentation.
O Chinese preserved vegetables by
fermentation in prehistoric times and
preserved white cabbage in
earthenware pots.
O Fermentation, oil packing, pickling,
salting and smoking are all ancient
preservation techniques.
O Refrigeration in caves or under cool
water were also well known ancient
techniques of food preservation.
(e.g., formaldehyde and certain
alcohols) are natural preservatives as
well.
Salting is the preservation of food with
dry edible salt.
Curing refers to various preservation
and flavoring processes, especially of
meat or fish, by the addition of a
combination of salt, sugar and either
nitrate or nitrite.
Salting, Curing and smoking are also
process of preserving food (Food
preservation), any of a number of
methods by which food is kept from
spoilage after harvest or slaughter.
TOOLS AND UTENSILS
Casserole- A deep round dish with
handle for heating or cooking food.
Types of Casserole
1. Stock pot- a large, round and deep
pot used for preparing stocks and
liquids.
2. Brazier- a round, deep heavy duty
pot used for browning, braising and
stewing meats.
3. Saucepans- a small deep cooking
pan with long handle, with or without
cover.
Colander- A bowl with tiny holes in
various sizes that is made of
stainless, aluminium or plastic used to
drain washed or cooked
ingredients from liquid.
Dry Measuring Cups- Cups of
different sizes made of stainless
aluminum or plastic used to measure
dry ingredients like flour, sugar and
etc.
Ladle- A deep-bowled long handled
spoon used dipping liquids such as
sauce, stocks and soups.
Thermometer- A kitchen instrument
used to determine temperature that
can be carried in the pocket for quick
readings of temperature.
(e.g., formaldehyde and certain
alcohols) are natural preservatives as
well.
Salting is the preservation of food with
dry edible salt.
Curing refers to various preservation
and flavoring processes, especially of
meat or fish, by the addition of a
combination of salt, sugar and either
nitrate or nitrite.
Salting, Curing and smoking are also
process of preserving food (Food
preservation), any of a number of
methods by which food is kept from
spoilage after harvest or slaughter.
TOOLS AND UTENSILS
Casserole- A deep round dish with
handle for heating or cooking food.
Types of Casserole
1. Stock pot- a large, round and deep
pot used for preparing stocks and
liquids.
2. Brazier- a round, deep heavy duty
pot used for browning, braising and
stewing meats.
3. Saucepans- a small deep cooking
pan with long handle, with or without
cover.
Colander- A bowl with tiny holes in
various sizes that is made of stainless,
aluminium or plastic used to drain
washed or cooked
ingredients from liquid.
Dry Measuring Cups- Cups of
different sizes made of stainless
aluminum or plastic used to measure
dry ingredients like flour, sugar and
etc.
Ladle- A deep-bowled long handled
spoon used dipping liquids such as
sauce, stocks and soups.
Thermometer- A kitchen instrument
used to determine temperature that
can be carried in the pocket for quick
readings of temperature.

4. O Places with lower temperature such
as dry pits were used to keep grains
and other products.
O Salting was so important in Roman
life that Roman soldiers received
“salarium” or salt, as payment. This is
the origin of today’s term salary.
O Ancient Mesoamericans use salt as
a preservative for travel in fish and
other foodstuff over long distance
O Since Phoenician times(1250 B.C.)
the standard practice for preserving
fish was to gut it, dry and pack it in
layers with salt.
O Napoleon Bonaparte searched for a
better mechanism to preserve foods
and offered 12,000 francs to the
people who will device a safe food
preservation method.
O Nicolas Appert (Father of Canning),
a French chemist observed that the
food heated in sealed container can
preserved food as long as the
container remained unopened and the
seal did not leak. He won the 12,000
francs from Napoleon Bonaparte.
O 50 years after the discovery by
Nicolas Appert, another breakthrough
developed.
O Louis Pasteur noted the relationship
between microorganisms and food
spoilage.
D. APPLICATION
Assessment (5-item quiz)
TRUE or FALSE. Write True if the
statement is correct and False if not.
1. Food preservation is the
physical or chemical
transformation of raw materials
into consumable food items.
2. Food preservation is
concerned with the control and
elimination of the agents of
food spoilage.
O Places with lower temperature such
as dry pits were used to keep grains
and other products.
O Salting was so important in Roman
life that Roman soldiers received
“salarium” or salt, as payment. This is
the origin of today’s term salary.
O Ancient Mesoamericans use salt as
a preservative for travel in fish and
other foodstuff over long distance
O Since Phoenician times(1250 B.C.)
the standard practice for preserving
fish was to gut it, dry and pack it in
layers with salt.
O Napoleon Bonaparte searched for a
better mechanism to preserve foods
and offered 12,000 francs to the
people who will device a safe food
preservation method.
O Nicolas Appert (Father of Canning),
a French chemist observed that the
food heated in sealed container can
preserved food as long as the
container remained unopened and the
seal did not leak. He won the 12,000
francs from Napoleon Bonaparte.
O 50 years after the discovery by
Nicolas Appert, another breakthrough
developed.
O Louis Pasteur noted the relationship
between microorganisms and food
spoilage.
D. APPLICATION
Assessment (5-item quiz)
TRUE or FALSE. Write True if the
statement is correct and False if not.
1. Food preservation is the
physical or chemical
transformation of raw materials
into consumable food items
2. Food preservation is
concerned with the control and
elimination of the agents of
food spoilage.
SALINOMETER — is used to measure
salinity or dissolved salt content.
Cheesecloth- A gauze-like, woven
cotton cloth used for making and
wrapping homemade cheese, poultry
or fish and straining stocks and
sauces.
Food Mill- A food mill is a food
preparation utensil used for mashing
and sieving soft foods.
Flour Sifter- A kitchen utensil used
for mixing dry ingredients especially
for baking.
Deep Fat Fryers- An appliance that
heats fat or oil by immerging food for
frying.
Mixing Bowl- A deep bowl used for
mixing ingredients together which
either be made of stainless steel,
ceramic, glass or plastic.
Weighing Scale- A kitchen device
used to measure the weight of
ingredients and other foods.
Cutting Tools- Consist of durable
board
and knife used to cut fruits, vegetable,
meat and other ingredients.
Polysealer- Machine used to seal or
close plastic in wrapping finished
product.
KNIVES - These are the most
important items in the kitchen. These
are made of single metal which is
stamped, cut and tempered into a
blade of various shapes.
Types of Knives and Sharpening:
1. Bread knife
2. Paring knife
3. Boning knife
4. French or chef's knife
5. Utility knife
6. Cleaver
7. Slicer
8. Oyster and clam knife
9. Sharpening steel
SALINOMETER — is used to measure
salinity or dissolved salt content.
Cheesecloth- A gauze-like, woven
cotton cloth used for making and
wrapping homemade cheese, poultry
or fish and straining stocks and
sauces.
Food Mill- A food mill is a food
preparation utensil used for mashing
and sieving soft foods.
Flour Sifter- A kitchen utensil used for
mixing dry ingredients especially for
baking.
Deep Fat Fryers- An appliance that
heats fat or oil by immerging food for
frying.
Mixing Bowl- A deep bowl used for
mixing ingredients together which
either be made of stainless steel,
ceramic, glass or plastic.
Weighing Scale- A kitchen device
used to measure the weight of
ingredients and other foods.
Cutting Tools- Consist of durable
board
and knife used to cut fruits, vegetable,
meat and other ingredients.
Polysealer- Machine used to seal or
close plastic in wrapping finished
product.
KNIVES - These are the most
important items in the kitchen. These
are made of single metal which is
stamped, cut and tempered into a
blade of various shapes.
Types of Knives and Sharpening:
1. Bread knife
2. Paring knife
3. Boning knife
4. French or chef's knife
5. Utility knife
6. Cleaver
7. Slicer
8. Oyster and clam knife
9. Sharpening steel

5. 3. The oldest chemical
preservative used during the
Middle Ages is salt.
4. We processed food to reduce
its shelf life.
5. Napoleon Bonaparte is the
Father of Canning.
INDEX OF MASTERY
5 4 3 2 1 Total
Galilei
Hawking
Edison
Copernicus
Tesla
3. The oldest chemical
preservative used during the
Middle Ages is salt.
4. We processed food to reduce
its shelf life.
5. Napoleon Bonaparte is the
Father of Canning.
INDEX OF MASTERY
5 4 3 2 1 Total
Galilei
Hawking
Edison
Copernicus
Tesla
EQUIPMENTS
THE RANGE-This is used to provide
heat in cooking food.
THE REFRIGERATOR- This is a
compartment used to store food and
drinks to extend its shelf life by
keeping it cool.
Can Sealer - A can sealer is a
machine that seals the can lid to the
can body in a way that is completely
airtight.
Smoke House - A smokehouse is a
building where meat or fish is cured
with smoke.
SALTING EQUIPMENT
1. OIL DRUM- is used as a container
to keep salted fish during the process.
2. E A R T H E N POTS -is used for
storing salted products.
3. WOODEN SHOVEL-is used for
mixing mixture of salt and small fish for
salting.
4. WOODEN SALTING VAT - is used
as a container for salting process.
SMOKING EQUIPMENTS
1. BAKLAD — is used to dry
2. BAKOL-is used to transfer goods
3. BISTAY - is used to separate large
and smaller objects. It is also used to
collect sun dried fish.
4. DINARAYAN-is a smoking tray.
Other tools:
1. TONG- is used to grip and lift
objects instead of holding them
directly with hands.
2. UTILITY TRAYS - is used for
mixing liquids or transferring product
from one container to another.
PERSONAL PROTECTIVE
EQUIPMENT
Note: It is very important to use
personal protective equipment to
avoid contamination while preparing
food.
EQUIPMENTS
THE RANGE-This is used to provide
heat in cooking food.
THE REFRIGERATOR- This is a
compartment used to store food and
drinks to extend its shelf life by keeping
it cool.
Can Sealer - A can sealer is a machine
that seals the can lid to the can body in
a way that is completely airtight.
Smoke House - A smokehouse is a
building where meat or fish is cured with
smoke.
SALTING EQUIPMENT
1. OIL DRUM- is used as a container to
keep salted fish during the process.
2. E A R T H E N POTS -is used for
storing salted products.
3. WOODEN SHOVEL-is used for
mixing mixture of salt and small fish for
salting.
4. WOODEN SALTING VAT - is used
as a container for salting process.
SMOKING EQUIPMENTS
1. BAKLAD — is used to dry
2. BAKOL-is used to transfer goods
3. BISTAY - is used to separate large
and smaller objects. It is also used to
collect sun dried fish.
4. DINARAYAN-is a smoking tray.
Other tools:
1. TONG- is used to grip and lift objects
instead of holding them
directly with hands.
2. UTILITY TRAYS - is used for mixing
liquids or transferring product from one
container to another.
PERSONAL PROTECTIVE
EQUIPMENT
Note: It is very important to use
personal protective equipment to avoid
contamination while preparing food.

6. 1. FOOD GLOVES - is used to
prevent bare hand contact while
preparing food.
2. HAIR NET - is used to reduce the
chance of stray hairs while preparing
food.
3. APRON/LAB GOWN - is used to
protects one's clothes and skin from
stains and marks and for hygienic
purposes as well.
4. MOUTH MASK-is used to serve a
100% clean and safe to consume
food.
D. APPLICATION
Assessment (5-item quiz)
INDEX OF MASTERY
5 4 3 2 1 Total
Galilei
Hawking
Edison
Copernicus
Tesla
1. FOOD GLOVES - is used to
prevent bare hand contact while
preparing food.
2. HAIR NET - is used to reduce the
chance of stray hairs while preparing
food.
3. APRON/LAB GOWN - is used to
protects one's clothes and skin from
stains and marks and for hygienic
purposes as well.
4. MOUTH MASK-is used to serve a
100% clean and safe to consume food.
D. APPLICATION
Assessment (5-item quiz)
INDEX OF MASTERY
5 4 3 2 1 Total
Galilei
Hawking
Edison
Copernicus
Tesla

7. Remarks
Prepared by: Noted by:
MAYLENE A. GONZALES JAMIL L. VALDEZ MARIBEL A. BULALAYAO
TLE 10 Teacher Subject Leader, TLE Dept. Principal I