HOME ECONOMICS HE SIX(6) FINAL DEMO IN TEACHING

TLE 6

1. Content Standard : demonstrates an understanding of and skills inthe basics of food preservation Home Economics Performance Standard : preserve food/s using appropriate tools and materials and applying the basics of food Learning Competency : 3.1.2 discusses the processes in each of the food preservation/ processing method 3.1.3 explains the benefits derived from food preservation/ processing

2. Find the different methods of food preservation discussed yesterday. Encircle the words in the puzzle. P R O C E S S I N G G E W F G H G I I O F E Y Z V R G N G J H F E N I N T B M G S R Y G I O H H G S H E D Y H K S F D A M J R G T R O G A L J D E R G Y S M D T G O Q W R H M N S I S H D S A J K I F N W G F R E E Z I N G Drying Salting Freezing Processing

3. Have you eaten a preserved food today/lately? What food was this?

4. Solving picture puzzles on food preservation. Identify pictures either nutritious food or junk food

5. What is food preservation? What are the foods that can be preserved / processed? What are the common ways of preserving food as you observed at home ? Why do we need to preserved food?

6. Basic and Commonly used Methods of Food Preservation

7. Drying – is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.

8. Sun Drying – is the evaporation of water from products by sun or solar heat, assisted by movement of surrounding air.

9. Electric Dehydrator- is the best and most efficient unit for drying, or dehydrating, food.

10. Salting - preserves food by adding very high amount of salt. It removes the moisture and creating an environment unsuitable for microbial growth.

11. Freezing – a method for preserving fresh foods. Extreme cold retards growth of microorganisms and slows down enzyme activity, preventing food spoilage and undesirable texture, flavor and color.

12. Processing - A special solution made from vinegar, brine, ethanol and other types of oil is used to preserve certain kinds of fruits, vegetable and meat.

13. Some of the Benefits of Food Preservation It can lessen the expenses for food because we can still consume them instead of being spoiled, wasted and be thrown away . We can have/eat the foods we want even if it is out of season . We can avail foods that are not available in our community/country It can be a source of income for the family It retains the food quality, color , texture, flavor and nutritive value

14. A ___1. Bagoong ___2. Ice cream ___3. Strawberry jam ___4. Dried pusit ___5. dilis B Salting Drying Freezing processing Match column A with column B. Choose the letter from column B that matches an item in column A. Match column A with column B. Choose the letter from column B that matches an item in column A.

15. Match column A with column B. Choose the letter from column B that matches an item in column A. Developing Mastery: Why do we need to have food preservation? Make a comparison of each type of food preservation.

16. Match column A with column B. Choose the letter from column B that matches an item in column A. Generalization: What is the processes in each of the food preservation? What are the benefits derived from food preservation? Why do we need to preserved foods?

17. Match column A with column B. Choose the letter from column B that matches an item in column A. Evaluation: A. Write the letter on the blank before the number the method of preservation appropriate for each food. drying b. salting c. freezing d. processing ______1. Dilis ______2. Bagoong ______3. Milk ______4. Sausage ______5. Vegetable salad Check on the number if the sentence shows benefits of food preservation. It adds the family income Add more time and expenses for the family. Adds variety of food Hand washing is important in food preparation. It adds food wastage and spoilage.

18. Match column A with column B. Choose the letter from column B that matches an item in column A. Assignment: Bring one preserved food. Look at the date when it was prepared, expiration date and the kind of preservatives used. Make a report on this.