Principles and Methods of Preservation LP
Principles and Methods of Preservation LP
Principles and Methods of Preservation LP
Lesson Plan
I. OBJECTIVE
S
A. Learning At the end of the lesson the students should be able to:
Competencies/ 1. Explain the Importance of Food Preservation
Objectives 2. Identify the different Methods of Preservation
3. Discuss Methods of Preservation.
4. Perform one of the Methods in Preservation using the available
ingredients and materials needed.
3. CONTENT
Principles and Methods of Preservation
4. LEARNING
RESOURCES
A. References Curriculum Guide Grade 10- Food Processing
TLE 10: Home Economics
1. Teacher’s Guide
Pages
2. Learner’s
Materials Pages
3. Text Book Pages
4. Additional
Materials from
Learning
Resources (LR)
Portal
B. OTHER Power Point Presentation
LEARNING Video Presentation
RESOURCES/ https://www.youtube.com/watch?v=Mz2x5zWH35Q
MATERIALS
https://www.youtube.com/watch?v=rqIa7SBeTPU
https://www.youtube.com/watch?v=bnGaOFataws
5. PROCEDURES
A. Preliminaries Teachers Activity Students Activity
Good Morning Class! Good Morning Sir!
How are you today? We are all fine Sir!
Okay! Who’s absent today?
Ms./Mr. Secretary did you checked the I did, Sir. No one is absent.
attendance?
Very Good, before anything else, let us Yes, Sir. Let’s Pray
pray first. Will you lead us a prayer Heavenly Father, we thank you
Jenifer? for this wonderful day you
have given unto us. Thank you
for the strength and blessing
you have showered upon us.
Lord, please forgive us for the
sins we have committed in the
past. We also ask you to bless
us guide us and give us
wisdom, we continue our
lessons for this day. We thank
you Lord and this we ask in
Jesus name. AMEN.
Let’s have a short recap/review about our
previous lesson? Anyone from the group?
Ok, Jasnia!
Very Good Jasnia!
A. Discussion/Presentation of the
Lesson
2. Freezing
Cooling and freezing Help in stopping the
Growth of bacteria’s Present in raw
Materials. Their Growth slows down At
low temperatures.
freezing is keeping Food in low
Temperatures (-4 c to-18 c)3
anything can be Cooled and freeze
Such as vegetables , Fruit,
meats ,fishes
Anyone who will read the slide? Rapanut!
3. Drying
It is done by sun Drying or air Drying.it is
removal Of water from the Food.
anything can be dried such as
O vegetables
O dry fruits
O fish or meat Products
O dried products Can be kept for a Long
time.
4. Curing
Curing is the addition to meats of some
combination of salt, sugar, nitrite and/or
nitrate for the purposes of preservation,
flavor and color. Some Publications
distinguish the use of salt alone as salting,
Corning or salt curing and reserve the
word curing for the use of salt with
nitrates/nitrites.
5. Smoking
Smoking is one of the oldest methods of
preserving foodstuffs. Removing the
moisture from food helps prevent bacterial
and fungal growth which would ruin stored
foods.
Smoking is a method of drying that also
imparts flavor to the food (usually meat
Items), and smoke helps keep bacteria
carrying-insects away during the drying
process.
Sir!
Canning
Freezing
Ok, very well! I hope you learned well the
Drying
different methods and the importance of
Curing
Food Preservation.
Smoking
Each of you will choose a method of
preserving food and make their own
preservation using the method. You will
Document all the things and works you did
in the activity and you will be graded based
on the rubrics attached.
C. ASSIGNMENT Submit your finished product in food preservation and identify the method
Used in preserving the food.
Prepared by:
Marlon James Tobias
Pre-Service Teacher
Checked by:
Dr. Benny Derige
Mentor
Noted by:
Dr. Jennifer C. Chavez
Field Study Adviser
Total 100%