A Lesson Design in HELE 6

Jestoni S. Paragsa January 23, 2020

(Mentee) (Date)
Ms. Dhimna G. Pacifico Grade 6 A-G
(Mentor) (Schedule)

I. Objectives
Through varied learning activities, the Grade 6 students with at least 80% accuracy are
expected to:
a. preserved food applying principles and skills in food preservation processing.
b. conduct a simple research to determine market trends and demands in preserved or
processed food; and
c. make a project plan of a preserved food.

II. Subject Matter

Topic: Understanding the Food Preservation Process
References: Home Economic and Livelihood Education 6, Teacher Wraparound Audition,
Josephine C. Bernardino et.al, page. 179 - 185
Materials: , power point, laptop, bond paper
Values:
III. Procedure
1. Motivation
The teacher will recall the methods of food preservation and its benefits
through asking questions to the students.
1. What does food preservation method prevents?
Spoilage of Food
2. What method is used to remove moisture or water in food?
Drying
3. What are the two kinds of salting method?
Dry Salting and Wet Salting
4. What food preservation method is used to turn liquid into solid state at a very
low temperature?
Freezing
In order to do the different methods, we must understand the process in preserving
food. First; we have to understand the factors in selecting and preparing food for
preservation, second; the safety rules in food preservation, third; the recipe ideas in
food preservation and last; the plan in preserving food. We can’t do the different
methods without a process in order to conduct food preservation.
2. Presentation
The teacher will make two columns on the board. Using flashcards, ask the
students to classify the following factors that must be considered in choosing and
preparing the right food and ingredients by placing them in the correct column.
Fruits and Vegetables Meat, poultry and seafood

3. Discussion
Factors in Selecting and Preparing Food for Preservation

For Fruits and Vegetables

 Sort out the vegetables to determine the blemished, under ripe, and over ripe.
Examine for any presence of insects.
 Wash by soaking or putting them under running water. If a procedure calls for
blanching, was thoroughly with hot water to soften and shrink the vegetables
and fruits.
 Peel the fruits and vegetables by hand and cut them into desired shapes and
sizes. Apply whatever preservation method is applicable.

For meat, poultry and seafood

 Chemical additives are first used to prevent early spoilage. Salt is the traditional
chemical added to these food items.
 Meat that should be preserved must come from healthy animals or poultry.
Flavor and quality of processed meat are influenced by this. The skin should free
from wrinkles and the flesh must be firm and odor free.
 Fish is preserved whole. Big fish can be split into two. Fish should be washed
thoroughly in clean water to remove blood and slime.

The Grade VI will be divided into 6 Groups. Each group will make or create a poster to
promote awareness on the safety rules in food preservation.

Safety Rules in Food Preservation

 Wash and rinse food thoroughly to prevent contamination. Make sure
that you use clean water.
 Wash all utensils and tools to be used to protect them from growth of
microorganisms.
 Use different sets of chopping boards and knives for raw and cooked
food.
 Make sure cooking equipment is dry before using to prevent spoilage
  Be careful in handling hot food. Use a kitchen towel or pot holders to
protect your hands.
 Clean and sterilize equipment to be used in preserving food.
 Provide cover for all food containers.
 Cook food thoroughly and sufficiently as prescribed in the recipe.

Preparing a Project Plan on Preserved Food

A project plan serves as a guide in accomplishing tasks and procedures,
and in evaluating the food preserved. It mentions the objectives, materials and tools
use, procedures, and evaluation of the activity.

Conducting Research on Market Trends in Preserved Food

Research should be conducted to determine the new trends and

demands for preserved food products. The research maybe in form of
interviews of resource persons engaged in food preservation or a questionnaire to
survey target customers. The research will enable you to identify the kind of preserved
food to make and the same time to meet the needs and demands of the customers.
Your survey may include questions on:
1. the kind of preserved food

4. Generalization
In selecting fruit and vegetables for food preservation, sort out the fresh from
over ripe food. Wash the ingredients thoroughly with water before processing. Before
making a project plan of your preserved food, research first on recipes that are
appropriate for each method and conduct a survey to know the latest trends on this
field.
5. Application

B. Lesson Proper
1. Engagement
The teacher will show a Video about different processing of food
preservation.

2. Exploration
1. What can you say about the video presented?
2. In choosing fruits and vegetables, why do we need to sort out the fruits and
vegetables?
3. Why do we need to wash the fruits and vegetables?
 4. Why do we need to choose and prepare the right food in order to preserve
for fruits and vegetables?
5. In choosing meat, poultry and seafood, why do we need check if the meat
came from healthy animals?
6. Why do we need to wash meats or the sea foods?
7. Why do we need to choose and prepare the right food in order to preserve
for meat, poultry and seafood?

3. Explanation
The teacher will divide the class into six (6) groups. Each group will
create a poster to promote awareness on the safety rules in food preservation.

Safety Rules in Food Preservation

1. Wash and rinse food thoroughly to prevent contamination. Make sure that you
use clean water.
2. Wash all utensils and tools to be used to protect them from growth of
microorganisms.
3. Use different sets of chopping boards and knives for raw and cooked food.
4. Make sure cooking equipment is dry before using to prevent spoilage.
5. Be careful in handling hot food. Use a kitchen towel or pot holders to protect
your hands.
6. Clean and sterilize equipment to be used in preserving food.
7. Provide cover for all food containers.
8. Cook food thoroughly and sufficiently as prescribed in the recipes.

Why do we need to observe safely rules in food preservation?

4. Elaboration
Make a project plan of a preserved food that is not given as an example
in this chapter. You may use other methods of food preservation or processing.

5. Evaluation
1. What are the factors in selecting and preparing food preservation?
The factors in selecting and preparing food for preservation, you
have to sort out the vegetables to determine the blemished, under ripe,
and over ripe and examine for any presence of insects.
2. Why is it important to conduct a research in determining market
trends and demands in preserved or processed food?
Research will enable us to identify the kind of preserved food
to make and at the same time to meet the needs and demands of the
would-be customers.
 6. Enrichment
The teacher will divide the class into six (6) groups. Each group will
create a poster to promote awareness on the safety rules in
food preservation.

Safety Rules in Food Preservation

9. Wash and rinse food thoroughly to prevent contamination. Make sure that you
use clean water.
10. Wash all utensils and tools to be used to protect them from growth of
microorganisms.
11. Use different sets of chopping boards and knives for raw and cooked food.
12. Make sure cooking equipment is dry before using to prevent spoilage.
13. Be careful in handling hot food. Use a kitchen towel or pot holders to protect
your hands.
14. Clean and sterilize equipment to be used in preserving food.
15. Provide cover for all food containers.
16. Cook food thoroughly and sufficiently as prescribed in the recipes.

The class will be divided into six (6) groups. Each group will make a Napkin
Pillowcase. Read the procedure on page 156.

Materials:
 one 20-inch cloth napkin
 12 or 14-inch square pillow
 Sewing kit
 Card

Procedure

1. Lay a 20-inch square cloth napkin face down, with one corner pointed to your
direction resembling a diamond.
2. Place in the center a 12 or 14 inch square pillow.
3. Fold in two side points of napkin to the center, and then fold up bottom point.
4. Hands stitch together all three ends.
5. Attach a button near the point where the three ends are stitched together.
6. Sew a loop or card to the underside of the fabric on the top flap as a button
holder. Make sure that it fits around the button when closed.
 7. Fold down the remaining flap and attach buttons.

IV. Assessment
Write Agree on the line if the statement is correct and write Disagree if the statement is
incorrect.

Agree 1. It will help if loud music is played in the sewing area so that it will overpower
the noise of the machines.
Agree 2. Always stay at assigned seat or sewing machine.
Disagree 3. Keep your things on top of the machine cover so that it will not get lost.
Agree 4. If you are using an electric sewing machine, always make sure that it is in the
“off” position when not in use.
Disagree 5. When sharing scissors to the other person make sure you hold the pointed
end with the handle toward the receiver.

V. Assignment
In a 1 whole sheet of paper, make a project plan for any kind of household linen. Follow
the format discussed in this lesson on page 136-144.