FoodspoilageLP(peac)Rr.docx-format--------

Educational purpose

1. LESSON PLAN FOR TECHNOLOGY AND LIVELIHOOD EDUCATION 7
Teacher: Alicia D. Ilocto
Grade and Section: BTLED- Home Economics III Reference:https://www.slideshare.net/slideshow/food-
spoilage-60301573/60301573 Nexus Book (P.148
Subject & Time:Fundamentals of Food technology (6:00- 7:30 pm) IM: TV, Laptop
Vision: San Francisco Javier College – AR of Narra, Palawan, Inc. envisions a life-giving and innovating educational
institution committed to transforming Javerians into Christ-centered Augustinian Recollect Stewards.

2. Vision: San Francisco Javier College – AR of Narra, Palawan, Inc. envisions a life-giving and innovating educational
institution committed to transforming Javerians into Christ-centered Augustinian Recollect Stewards.
TOPIC/LESSON NAME Food Spoilage causes and sign
CONTENT STANDARDS
PERFORMANCE STANDARDS
LEARNING COMPETENCIES
TIME ALLOTMENT (specific date)
OBJECTIVES
During the lesson, the learners will:
1. Define food spoilage and identify its causes and signs.
2. Appreciate the importance of preventing food spoilage at home and in business.
3.Demonstrate simple practices in handling food to avoid spoilage.
VALUES INTEGRATION AND RCC
S -ervice Oriented Analysis
(Exploration)
Preliminary activities
1. Prayer
2.Checking of Attendance
Review of the lessons

3.What is food spoilage?
4. Give one cause of food spoilage.
5. Name one sign that food is spoiled.
Motivation Presentation of the lesson
Activity tittle " show to plate: one with
fresh fruit and one with spoiled fruit"
Direction: The first who will raise his/her
hand will be the one to answer. Observe the
picture attentively. Avoid making
unnecessary noise while during the
activity.
What difference do you notice? Why do you
think food changes like this?
F -riendly Cooperative Learning
(Firm Up: Lesson Proper)
Discussion
Definition of food spoilage
Food spoilage is the deterioration of food caused by
physical, chemical, or biological factors, making it
unsafe or unpleasant to eat. It happens due to
microorganisms, natural enzymes, or environmental
conditions like heat, moisture, air, and light. Spoiled
food usually shows changes in smell, taste, texture,
or appearance, which make it unsuitable for
consumption.
 Food spoilage can be the result of:
-insect damage
-physical injury
-enzymatic degradation
-microbial activity
Types of food Spoilage
a. Physical spoilage
J -oyful Capability
(Deepen: Individual or Group Activities)
Application
(individual)
Directions: Read each example. Write if the spoilage
is Physical, Chemical, or Microbial. Then answer the
simple question.
1.Bananas turned black and soft after being kept too
long.
Type of spoilage: __________
Question: What happened to the bananas?
2.An opened can of milk tastes sour because of a
reaction with air.
Type of spoilage: __________
Question: Why did the milk change taste?
3.Cooked rice left overnight smells bad and has
molds.
C -hrist-Centered Assessment
(Transfer: Please write only the directions if
the FORMATIVE TEST is in the textbook)
Assessment:
Direction: Choose the correct answer.
1. Food spoilage is the process where food
becomes ___.
a. Nutritious
b. Unfit to eat
c. Fresh
d. Preserved
Answer: b. Unfit to eat
2. Which type of spoilage occurs when
microorganisms like bacteria and molds grow in
food?
a. Physical spoilage
b. Microbial spoilage

3. REFERENCE:p5
Prepared by: Noted by: Approved by:
Mrs. Alicia D. Ilocto Mrs. Maricel C. Gacott Sr. Marilyn B. Gustilo, A.R.
Subject Teacher S Academic Coordinator Principal
Vision: San Francisco Javier College – AR of Narra, Palawan, Inc. envisions a life-giving and innovating educational
institution committed to transforming Javerians into Christ-centered Augustinian Recollect Stewards.