Professional Documents
Culture Documents
Tle6he q1 Mod8 Sdov2
Tle6he q1 Mod8 Sdov2
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
OIC-Asst. Schools Division Superintendent : William Roderick R. Fallorin
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Mariveles : Francisco B. Bautista
Division Lead Book Designer : Robert S. Rana
District LRMDS Coordinator, Mariveles : Marjorie M. Palomo
School LRMDS Coordinator : Concepcion D. Carmona
School Principal : Leonila B. Alcid
District Lead Layout Artist, EPP/TLE : Robert S. Rana
District Lead Illustrator, EPP/TLE : Mariquita A. Banal
District Lead Evaluator, EPP/TLE : Elda E. Afable
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
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For the learner:
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.
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In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.
This contains answers to all activities in the
Answer Key module.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
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What I Need to Know
This module is written and made for you to have a deeper understanding on what
food preservation is. It will also equip you on the different methods of preserving food,
inform you on the list or inventory of food to be preserved as well as the benefits that
you can get from doing such process.
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What I Know
Identify the words described by the clues provided below. Your answer must fit the
boxes in the grid.
Across
Down
2. cooling
4. heating jars and cans
to kill bacteria
10. cabbage and mustard
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Lesson
Different Ways of Food
1 Preservation
Philippines is one of the agricultural countries in Asia, where you can find abundant
fruits, vegetables, fishes and other different kinds of foods. Most of the times, during
the harvest season there are more supplies over demands that lead to food spoilage.
To avoid spoilage, you should know how to preserve food properly.
What’s In
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Notes to the Teacher
This module prepares learners to preserve foods for future
consumption by preventing its spoilage and maintaining the
nutritive value, natural colors, and texture of foods with quality.
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What’s New
When people experience scarcity and over supply of food, they come up with the
idea of storing foods which is called food reservation. Food preservation is a
method of keeping the quality of food at its best for a long period of time. There
are different ways on how to keep the food from spoiling such as drying,
cooling/freezing, fermentation, smoking, canning, and bottling. Fish,
vegetables, fruits, and meat are few of the food that can be preserved. Through
preservation one can enjoy seasonal food, avoid wastage and at the same time
can also be a source of additional income for the family by selling the processed
food. Moreover, it is very important to know the correct usage of tools and
equipment in food processing. These tools help in the preparation of food to be
preserved like cutting, slicing, pairing, grating, draining, measuring etc.
Furthermore, selecting the food to be preserved must be based on its quality,
the availability of its ingredients, and community demands and trends.
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What is It
There are different processes of preserving food to prolong its life or prevent its
spoilage. Below are the following methods of food preservation, their descriptions
and examples. Understand them very carefully.
Methods Examples
Examples:
fish, beef, rice, banana, and mango
Cooling/Freezing - food in a
container placed in a very cold
temperature to be frozen and kept to
maintain its newness/freshness
Examples:
frozen meat, fish, fruits and
vegetables
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Adding Preservatives- a method
using chemical preservatives like:
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Fermentation - soaking or
saturating the food in adequate
amount of salt to avoid spoilage
Examples:
bagoong (fermented tiny shrimps and
fish), fish sauce (patis), Soy Sauce
(toyo), vinegar, and cheese or yogurt
Examples:
tinapa (fish), Ham and tapa (beef)
Examples:
milk, sardines, meat (vienna sausage,
liver spread), and fruits such as
mango, pineapple, and fruit juices
Examples:
vinegar, pickled fruit or vegetable
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What’s More
Encircle the hidden words that are related to food preservation. You can find them
in different directions.
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What I Have Learned
Are you familiar with the song “Baby Shark”? Fill the blank with the appropriate
word in the box to complete the song.
LET’S PRESERVE
Boiling, Bottling doo doo doo doo (3x) Let’s preserve the food we eat (3x)
Bottling doo! For _______ use!
Sterile, ________ doo doo doo doo (3x) Clean, ______ food doo doo doo doo (3x)
Canning doo! We should ________!
Drying, exposing doo doo doo (3x) Safe at last, doo doo doo doo (3x)
under the ______! ______Life!
Cooling, freezing doo doo doo (3x) Profits earned doo doo doo doo (3x)
very _____! Add ______!
salt
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What I Can Do
Study each of the following statements carefully. Tell whether the statement is True
or False.
good quality.
________ 9. The most common method in food preservation is drying. It’s eliminates
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Assessment
Match the preserved food in column A with the method/way of preserving food in
column B. Write only the letter of the correct on your paper.
Column A Column B
Method/Ways of Food Preservation
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What I Know
You will learn another lesson for today, but before you proceed to that, let see how
well you understood our lesson last time. Identify the tools being described by the
clues provided below.
Across Down
6. used to quantify volume of liquid and 5. a shallow small bowl with handle
dry ingredients used for measuring small amount of
ingredients
7. a bowl with a hole in a base
8. used for cutting
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Using Tools or Utensils and
Lesson
Equipment and Applying
2 Principles and Skills in Food
Preservation
Preservation of food will not be possible without the aid of tools, utensils, and
equipment. Each of the said devices serves its own purpose so it is very important to
be equipped with how it should be used.
What’s In
What are the materials or tools that can be used to preserve pork? Use lines to
connect them.
TOCINO
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What’s New
Match column A with column B to complete the names of tools used in food
preservation. Write your answer in your writing pad.
A B
1. Kitchen _ _ _ _ _ board
2. Hand _ _ _ _ _ baller
3. Chopping _ _ _ _ _ knife
4. Mixing _ _ _ _
grinder
5. Meat _ _ _ _ _ _ _
bowl
Let see if you can answer this guessing game. Read the following riddles then identify
the food referred to in each of the following. Do write your answer on your paper.
What am I?
________________________ _________________________
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What is It
Tools or utensils and equipment are items or devices that aids in accomplishing task
and plays a very important role with a quality preserved food and success to the
entrepreneur. Any cook should be familiar and well equip with knowledge and skills
in using it. Each utensil is specifically designed to accomplish a specific job in
processing food. Aside from the basic tools or utensils found in the pre assessment-
word search activity, here are some tools that you would need to use for preservation
and processing.
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4. Baster-used to drizzle or
pouring juice or liquid on meat
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8. Cheesecloth-a cloth used in
styling and making or wrapping
cheese
Aside from the tools, utensils, and equipment used in food preservations, there are
principles that you need to observe in ensuring the quality of food to be preserved. It
only means that you have the right knowledge and skills in selecting food that have
quality and reasonable in price.
1. Fish- Look for freshness characterized by clear bright eyes, red gills, intact
stomach, firm flesh, intact shiny scales, well form tail and no foul smell.
2. Meat- Must be reddish in color, tender, juicy, palatable, have fine grains,
velvety textures, no marks or stain, and firm muscles.
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3. Vegetables- Choose leafy vegetables that are in season, make sure the leaves
are whole, green, or crispy, no stain or scratches.
4. Fruits-Must be in season, ripe in natural color and way and even without any
damaged, defect or not rotten on any part.
5. Egg- It is sphere in shape, rough its shell, it submerged in water, does not
float, and it is clear inside once placed in front of light.
In doing the different methods one must observe and strictly follow the health and
safety practices/guidelines needed in processing the food to be preserved.
What’s More
Read the following. If the sentences are correct, draw star a ( ) if not, put a sun
( ) on the blanks.
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What I Have Learned
Arrange the jumbled letter in the parenthesis. Write the word on the blank to
complete the sentence.
(4)_______________________________ ( l d e n c r a o ), (5)__________________
(w o l b ), _________________ 6. ( n s c o n a I e t r n s ) and
________________________(m e o l n r a b l l e r).
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Additional Activities
Now is the time for you to make your own preserved food by doing the fish paste
(bagoong isda) by following these ingredients.
Ingredients:
3 cups of fish-like or dilis
1 ½ cups of coarse salt
Procedure:
Score card
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To evaluate your work that you have done use the score card.
No
Highly Skilled Moderately Unskilled
Attempts
Skilled Skilled
Dimension 5 4 3 2
1
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What I Can Do:
Assessment:
What I have
1. true
1. F Learned
2. C 2. true
1. canning
3. C 3. false
2. sun
4. B 4. true
5. true 3. cold
5. D
6. C 6. true 4. salt
7. A 7. true 5. preservatives
8. G 8. false 6.future
9. A 9. true 7. fresh
10. E 10. false 8. prepare
9. better
10. income
What’s More What I know
1. egg
2. freezing
3. canning
4. sterilization
5. fruits
6. salting
7. preservatives
8. meat
9. drying
10. vegetable
Answer Keys
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What I Have Learned What’s More Lesson 2
Lesson 2
1.
1. devices 2.
2. materials 3.
Additional Activities. 3. sieve
4. colander
4.
Score may Vary 5. bowl 5.
6. container 6.
7. baster 7.
8. basting brush 8.
9. meat grinder 9.
10. melon baller
10.
What’s New Lesson 2 What I Know
What’s In Lesson 2
1. kitchen Knife 1. Containers
Knife
2. hand Towel Hand towel 2. Sieve
3. Chopping Board Colander 3. Grater
4. Mixing Bowl Measuring cups 4. board
5. Meat Grinder Chopping board
6. Fish 5. spoons
Tongs
7. Meat 6. cups
Weighting scale
8. Egg 7. colander
9. Vegetable 8. knife
10. Fruit 9. funnel
10.
References
Peralta, Gloria A, Ruth A Arsenue, Catalina R Ipolan, and Yolanda L Quiambao. Life
Skills Through TLE. 1st ed. Reprint, Pasig City Philippines: Vival Group, Inc.,
2016, pp.124-131.
Millanes, Rosalina V, and Isabel O Granado. HELE Learning By Doing. 1st ed.
Reprint, Trinitas Publishing, Inc., 2012, pp.95-100
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