FOOD PRESERVATION LP Day 2

Annex 1C to DepEd Order No. 42, s.
2016
S School Romana C. Acharon Central Elem. School Grade Level V

Grades 1 to 12 AIRA A. EBUS
DAILY LESSON PLAN SHEENA MARIE O. GARAO
Teachers ROVVE CLAIRE O. GUZMAN DE Section
AL OWENN C. OMAPAS
DIANNA MAE A. TIONGSON
Teaching Date February 23, 2022- CO-I Learning Area English
Time 9:00-9:50 Quarter 3
I.OBJECTIVES
Content
Demonstrates an understanding of and skills in the basics of food preservation.
Grade level standards
Preserves food/s using appropriate tools and materials and applying the basics of
Performance Standards
food.
explains different ways of food preservation (drying, salting, freezing, and
processing)
TLE6HE-0f-10
Learning Competencies uses the tools/utensils and equipment and their substitutes in food
(Write the LC code for each) preservation/processing
TLE6HE-0g-11
preserves food applying principles and skills in food preservation processing

TLE6HE-0h-12
11. CONTENT
111. LEARNING
RESOURCES
Teacher’s Guide pages
Learner’s Materials
pages
Textbook pages
Additional Materials from
Learning Resources
Portal
Other Learning
Resources
1V. PROCEDURES
A. Setting the stage I. Prayer
II. Greetings
III. Attendance
IV. Classroom Rules
V. Motivation
B. Explaining the pupils Another method of preserving food:

what to do
FERMENTATION
Food fermentation is the process whereby bacteria, yeasts, mold, or fungi break
down carbs such as starch and sugar into acids, gas, or alcohol. The process results in
1|Page
Annex 1C to DepEd Order No. 42, s.2016
a fermented food product with a desirable flavor, aroma, or texture
The term “lacto” refers to lactic acid, which is a type of acid that’s produced upon the
breakdown of sugar in an oxygen-free environment.
Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the

Lactobacillus genus), as well as some yeasts. These bacteria break down the sugars in
food to form lactic acid and sometimes alcohol or carbon dioxide.
Example Product of fermentation:
Pickling
Pickling is the process of preparing a food by soaking and storing it in a brine

containing salt, acid (usually vinegar), or both, a process which can be preserve
otherwise perishable foods for months.
The resulting food is called a pickle. It can be used with most foods, including fruits,
vegetables, meats, seafood, and eggs.
Process in Making Lacto-Fermented Cucumbers
This presentation provides a step-by-step guide to making delicious and healthy

lacto-fermented cucumbers.
Choose Fresh, Organic Cucumbers
● Wash them thoroughly and trim off any ends that are not fresh.
Cut Cucumbers to Desired Size and Shape
● Options include slices, spears or whole.
Prepare the Brine
● Dissolve 2-3 tablespoons of salt in 1 quart (4 cups) of filtered water.
● Add desired herbs, spices or flavorings (e.g. garlic, dill, mustard seeds, and
peppercorns). This is optional.
Pack Cucumbers into a Jar
● Use a clean, sterilized jar.
● Pack the cucumbers tightly, leaving about 1 inch of headspace at the top.
Pour Brine Over Cucumbers
● Ensure the cucumbers are completely submerged.
● Weigh them down with a small jar or weight to keep them under the brine.
Cover and Store the Jar
● Cover jar with a lid or cloth.
● Store in a cool, dark place for 3-5 days.
Check on the Fermenting Process
● Check daily to ensure cucumbers are still submerged.
● Ensure no mold or scum is forming on the surface.
2|Page
Taste Test the Cucumbers
● After 3-5 days, taste cucumbers to determine if they are ready.
● If a stronger flavor is preferred, leave them to ferment for a few more days.
Store Fermented Cucumbers
● Once fermented to your liking, store the jar in the refrigerator to slow down
the fermentation process.
● They will keep for several weeks in the fridge.
Enjoy!
Lacto-fermented cucumbers are a delicious and healthy snack that can be enjoyed on
their own or added to salads, sandwiches, and more.
SALTING
- is a method of preserving food that was more common before modern

refrigeration.
- preserves food by drawing water out of the food, preventing bacteria

growing and spoiling the food.
- Salt is applied to the food to be preserved like meat, fishes, shrimps, fruits
and eggs.
- Products made from salting are bagoong, burong manga, mustard, salted egg
and fish sauce.
An Easy Way To Keep Green Beans - 18th Century Food Preservation
Recipe
- to keep beans all year from Susannah Carter's 1796 cookbook "The Frugal
Housewife"
Choose Fresh Green Beans
● Wash them thoroughly and cut it in half or in any sizes that would fit
perfectly in the container.
Process
1. Layer salt and green beans into the container.
2. Start off with a nice little layer of salt down in the bottom and then one
layer of green beans and then more salt and then just keep repeating this
until you've got your container filled.
3. Completely cover the top with salt and when you're done put the lid on the
jar and secure it by tying on a piece of cloth.
3|Page
C. Modeling for pupils
Video Presentation
D. Guided Practice GROUP ACTIVITY
CONTROL GROUP: Arranging the process of food preservation per process
EXPERIMENTAL: HANDS ON
E. Independent Practice TRUE OR FALSE

F. Closure What have you learned from today’s lesson?
- Another Method of Food Preservation: Fermentation and Salting
- Fermentation: is the process whereby bacteria, yeasts, mold, or

fungi break down carbs such as starch and sugar into acids, gas, or
alcohol.
- Salting: preserves food by drawing out water from the food,

preventing bacteria growing and spoiling the food.
G. Evaluation Post test
AGREEMENT Assignment: Advance research on market trends and demands in preserved/

processed foods.
V. REMARK
V1 REFLECTION
A. No. of learners who earned 80% in
4|Page
the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught up
with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did it work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by:
AIRA A. EBUS
SHEENA MARIE O. GARAO
ROVVE CLAIRE O. GUZMAN DE
AL OWENN C. OMAPAS
DIANNA MAE A. TIONGSON
Student teachers
Checked and observed by:
VILMA G. PACIENTE, MT II
Instructional Leader
Noted:
AILEEN A. JAMERO
Principal III
5|Page

FOOD PRESERVATION LP Day 2

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FOOD PRESERVATION LP Day 2

Uploaded by

Copyright:

Available Formats

Annex 1C to DepEd Order No. 42, s.

S School Romana C. Acharon Central Elem. School Grade Level V

Time 9:00-9:50 Quarter 3

preserves food applying principles and skills in food preservation processing

B. Explaining the pupils Another method of preserving food:

a fermented food product with a desirable flavor, aroma, or texture

Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the

Example Product of fermentation:

Pickling is the process of preparing a food by soaking and storing it in a brine

Process in Making Lacto-Fermented Cucumbers

This presentation provides a step-by-step guide to making delicious and healthy

Choose Fresh, Organic Cucumbers

Cut Cucumbers to Desired Size and Shape

● Options include slices, spears or whole.

Prepare the Brine

● Dissolve 2-3 tablespoons of salt in 1 quart (4 cups) of filtered water.

Pack Cucumbers into a Jar

● Use a clean, sterilized jar.

Pour Brine Over Cucumbers

● Ensure the cucumbers are completely submerged.

Cover and Store the Jar

● Cover jar with a lid or cloth.

● Store in a cool, dark place for 3-5 days.

Check on the Fermenting Process

● Check daily to ensure cucumbers are still submerged.

● Ensure no mold or scum is forming on the surface.

Taste Test the Cucumbers

● After 3-5 days, taste cucumbers to determine if they are ready.

Store Fermented Cucumbers

● They will keep for several weeks in the fridge.

- is a method of preserving food that was more common before modern

- preserves food by drawing water out of the food, preventing bacteria

An Easy Way To Keep Green Beans - 18th Century Food Preservation

Choose Fresh Green Beans

1. Layer salt and green beans into the container.

C. Modeling for pupils

D. Guided Practice GROUP ACTIVITY

CONTROL GROUP: Arranging the process of food preservation per process

E. Independent Practice TRUE OR FALSE

- Another Method of Food Preservation: Fermentation and Salting

- Fermentation: is the process whereby bacteria, yeasts, mold, or

- Salting: preserves food by drawing out water from the food,

AGREEMENT Assignment: Advance research on market trends and demands in preserved/

Checked and observed by:

You might also like