Technology and

6 Livelihood
Education (TLE)
Home Economics_
Module 1
Food Preservation

LEARNER’S MATERIAL
 Module
TLE—Grade 6 1
PIVOT IV-A Learner’s Material
Home Economics – Module 1
FOOD PRESERVATION
First Edition, 2020

Published by: Department of Education Region IV-A CALABARZON

Regional Director: Wilfredo E. Cabral

Technology and Livelihood

Education 6
Home Economics_ Module 1

Development Team of the Module

Authors: Geellaine J. Arellano
Editor: Carolina T. Zaracena
Reviewers: Carolina T. Zaracena
Illustrator: N/A
Layout Artist: Divina O. Ella
Management Team: Lorena S. Walangsumbat, Ed.D., CID Chief
SDO Quezon Province
Romyr L. Lazo, EPS In-charge of LR

Department of Education Region 4A CALABARZON

Office Address: Gate 2 Karangalan Village, Cainta Rizal
Landline: 02-868-257-73, Local 420/421
Email Address: lrmd.calabarzon@deped.gov.ph

1
Guide in Using PIVOT Learners Material Module

For the Parents/Guardian

This Alternative Delivery Mode (ADM) Module in Technology and Livelihood Educa-
tion (TLE) is designed to allow the learners to continue learning despite informal outside the
classroom learning due to unfortunate circumstances. May this module help you in deliver-
ing our learners the knowledge, skills, and competencies that they need to attain as prepa-
ration for their future. We are also encouraging the parents, siblings, relatives and other
knowledgeable peers to support the learners in using this module and to obtain maximum
learning experience. Furthermore, remember that this module will be used by other learners
in the future so it is advised to use separate sheets of paper in accomplishing the activities.

Image of a Parent/
guardian

For the Learner

This is your new Alternative Delivery Mode (ADM) Module in
TLE-Home Economics 6. This module will guide you to ex-
Image of a learner plore the different things that you can do and apply in your
everyday living. It will help you gather new ideas and cre-
ate a product of your own through various lessons and en-
gaging activities designed in this module.

The activities you perform will involve different skills such as observing, classifying,
communicating, analysing, and experimenting. It will also allow you to have a tour in your
community to maximize your learning experience!

This module is divided into different parts which will be your step-by-step path to-
wards learning. To use this module for maximum learning, here are the parts of the module
that you need to familiarize yourself with:

2
 Guide in Using PIVOT Learners Material Module

What I Need to Know -It contains learning objectives that you

need to attain after you finish this module.

What is It- It introduces you the new lesson in an interactive man-

ner.

What I Know – It inquires about your knowledge or the infor-

mation that you already know in this module.

What’s New- It gives you new information and introduces new con-
cepts that you will need in performing the activities.

What’s More- It provides new activities for you.

What I can do- It provides activity that shall transfer the skills/
knowledge that you gained or learned into real-life concerns/
situations.
Additional Activities- It is an activity in any form that can in-
crease your strength of response and tends to induce repetitions
of actions/learning.
What I have Learned- It summarizes concepts and ideas that
you learn in the lesson

Assessment- It evaluates your level of mastery in achieving the

learning objectives.

We hope that you will continue in applying all the skills that you will
learn from this module in improving yourself, community and our country.

3
 Lesson
Different Ways of Food
1 Preservation

I What I need to know?

If you have a lot of fruit trees in your house and you cannot consume
all the fruits immediately, what different things you can do? If you bought
some fishes and meat in the market but wish to consume it some other
time, how will you prevent them from spoiling?

Can you identify the different foods that can be preserved? What are
those procedures that you can use?

Can you give the different benefits of food preservation?

In this lesson, you will learn about the different foods that can be
preserved and what are the benefits of doing it. What are you waiting for?
Come on! Let’s do this together!

I What is new?
Food Preservation Song
(Tune: It’s a Small World)

There’s a lot of food we can find at home

We can find outside, everywhere we go
We can’t cook what to do?
Let us make something new
Food preservation will do.

You can dry under the sun

Oh it’s raining, oven is fine.
You can freeze them, do some salting
Food preservation is fun!

4
 D What I know?
Choose the letter of which do you think is the best answer. Write
your answers in a separate sheet of paper.
1. What do you call the prevention of food spoilage caused by growth of mi-
croorganisms in food?
a. Food Presentation c. Food Preservation
b. Food Planning d. Food Preparation

2. What do you call the process of preserving food by soaking the raw in-
gredient in salt and water solution?
a. natural drying c. dry salting
b. artificial drying d. brine salting

3. It is a food preservation technique wherein the food is placed under very

low temperature.
a. drying b. salting c. freezing d. none of these

4. Which of the following is a benefit of food preservation?

a. It extends the shelf life of food.
b. It can be a source of income.
c. It keeps the nutrients and texture of food.
d. All of the above.

5. What is the difference between dry salting and brine salting?

a. Dry salting is soaking the raw ingredient in salt solution while
brine salting is rubbing the salt directly in the food.
b. Dry salting is rubbing the salt directly in the food while brine salt-
ing is soaking the raw ingredient in salt solution.
c. Dry salting is for dry products while brine salting is for wet prod-
ucts.
d. Dry salting is for wet products while brine salting is for dry prod-
ucts.

5
 D What I know?
B. Given the following raw main ingredients, choose the possible food
preservation method to be used and the product that can be made. Write
your answers on a separate sheet of paper.

Way of Food
Raw Ingredient Preservation Product
(Drying, Salting, Freez-

Eggs
Fish
Mango
Pork
Strawberry

D What is in?
Classify the following food as meat, seafood, or vegetables/ fruits by
putting them in their proper column. Write your answers on a separate
sheet of pad paper.

Pork bangus cabbage mango tilapia

Chicken beef ampalaya caimito hito

MEAT SEAFOOD VEGETABLES/ FRUITS

6
 D What is it?
Food Preservation

Food preservation is the prevention of food spoilage, which is caused

by the growth of microorganism in foods. This is used to extend the shelf
life of food products.
Some ways to preserve food are the following: drying, salting and
freezing.

Ways of Food Preservation

Drying
Drying is a food preservation method wherein water is drawn out of
the food either naturally (placing food under the sun) or artificially (using
an oven and setting the drying temperature) under 50-60 oC. The moisture
removal prevents the growth of microorganisms that causes decay, thus,
prevents food spoilage. It can be traced on the idea of Egyptians and an
ancient way of food preservation.
Fruits, vegetables, fish and meat can be dried. It is recommended to
cut the food into small pieces in order to dry quickly. Depending on the
type of food and size, the length of drying time may vary.

Drying Procedure

For sun drying

1. Prepare the foods to be dried. Wash them thoroughly.
2. Cut the food evenly to dry them in equally related rate.
3. For meat, you may treat them with salt.
4. Lay out the food properly in a tray. Make sure that the food pieces
are not overlapping to avoid uneven drying.
5. Cover the food with mesh to prevent bugs coming in.
6. Place the tray on your backyard or any preferred place where it will
be exposed to sun.
7. Turn the food occasionally (once a day) for equal drying.
8. Wait for at least two to four days until the food is completely dried.
9. Check the food. If there is still moisture, it needs more time under
the sun.
10. When the food is already dried, store them in an airtight contain-
er or plastic bag to make sure no moisture gets in.
7
 D What is it?
For artificial drying
1. Prepare the foods to be dried. Wash them thoroughly.
2. Cut the food evenly to dry them in equally related rate.
3. For meat, you may treat them with salt.
4. Lay out the food properly in a tray. Make sure that the food pieces
are not overlapping to avoid uneven drying.
5. Set the oven to the lowest setting or 50-62 0C and put the food in
the oven.
6. Close the oven door and allow the food to cook for 10-20 hours.
Check them occasionally rotating them once in a while. You may
adjust the temperature to 90 0C for faster drying.
7. When dried, check the texture of the food. If there is no more
moisture left, you may store it inside an airtight container.

Freezing
Freezing is placing the food under very low temperature to prevent the
growth of microorganisms and maintaining the freshness and nutrients of
food. Freezing can be used in meat, fish, fruits, and vegetables.

Freezing Procedure
1. Select the foods to be frozen. Make sure that they are fresh and
free from bruises.
2. Wash the foods thoroughly.
3. Peel and cut the food and place it in a container.
4. Place the container inside the freezer. Remove it from the freezer
when the food is ready for consumption.

Salting
It is a method of preserving food by using salt. It is commonly used in
meat, poultry, fish, and seafood.
There are three common methods of salting: dry salting, brine salting
and combination method. In the first method, dry salt is rubbed on fish/
meat directly while in brine salting, the fish/ meat is immersed in concen-
trated brine; this method can be used in producing salted eggs. In combi-
nation method dry salt is rubbed on fish/ meat followed by immerse in
brine solution.

8
 D What is it?
Salting Procedure
For dry salting
1. Measure the amount of salt to be used. (For example, 10-kg fish
must use 3-4 kg dry salt)
2. Wash the food to be salted.
3. Place the salt in a container and lay down the food to be salted. Rub
the food with salt. Make sure to cover all the layers of meat/ fish
with salt.
4. Secure the food inside the container.
5. Salting time varies from 3 days to a week, depending on the size and
type of food to be salted.

For brine salting

1. Prepare the brine by mixing salt with water (Use 3 cups of water for
every cup of salt.) It is better to use fine salt for it dissolves faster.
2. Prepare the food to be salted. Clean the food thoroughly.
3. Soak the food in brine solution.
4. Stir the brine mixture every 20-30 minutes. Brining will take as little
time as 30 minutes for light salting or up to 24 hours for medium
salting.
5. After drying, allow the food to cool for at least 6 hours.

Why Preserve Foods?

1. It extends the shelf life of food by preventing spoilage.

2. It keeps the nutrients and texture of food.
3. Seasonal fruits are made available whole year round.
4. It can be a source of income.

9
 E What is more?
A. Identify the food preservation technique that is used in the following
products:

1. 2. 3.

Source: biznet9onlinemarket.weebly.com

4. 5.

Source: welovecebu.com Source: www.moneysavingmom.com

B. Give the benefits of food preservation by completing the graphic organiz-

er below.

FOOD
PRESERVATION
BENEFITS

10
 E What I can do?
A. Let’s take a tour in your community! Go to the market and list at least
five (5) foods that are most available. You can also make an interview. Af-
terwards, choose the food preservation technique that can be used and the
possible product/ output that can be made.

FOOD
AVAILABLE
PRESERVATION PRODUCT/ OUTPUT
MATERIALS
METHOD
1.
2.
3.
4.
5.

B. Let’s be creative. Make an illustration of food preservation using your

artistic skills. Get a piece of bond paper and art materials. Choose and
draw three (3) raw products, illustrate how it will be process in able to
make a food preserved product.

E What else can I do?

Given the following situations, can you identify how food preserva-
tion became useful? Write your answers on the table below.

SITUATION FOOD PRESERVATION

BENEFITS
1. Aling Gina lives near the sea-
shore. She makes tuyo (dried
fish) and sells it at the market
as her source of living.

11
E What else can I do?

SITUATION FOOD PRESERVATION

BENEFITS
2. Karen wanted to eat mangoes
but she cannot buy any in the
market because it is not yet fruit
season. Fortunately, she found
a store selling dried mangoes.

3. It is a habit of Mang Luis to

buy in bulk whenever he goes to
market so he makes sure to
place the fruits and vegetables
in the refrigerator if they will not
be consumed immediately.

4. Liza noticed that their avoca-

do tree bears lot of fruits this
year. She decided to peel the
fruits, put them in the contain-
er, and place them inside the
freezer.

5. Grace loves making banana

chips which she brings to school
and sells to her classmates.

12
 A What I have learned?
Food preservation is the prevention of food spoilage. There are differ-
ent ways of food preservation such as drying, freezing, and salting. There
are also lots of benefits of food preservation.

A What I can do?

A. Identify the food preservation method that requires the following pro-
cesses:
__________ 1. Gwen got kamias from their backyard. She sliced the kamias
and arranged them on a tray. She put the tray under the sun
afterwards.
__________ 2. Aling Joy bought four kilos of pork in the market. After clean-
ing them, she cut it into different sizes and put them in con-
tainers. Then, she put them in the freezer.
__________ 3. Angela put the sliced mangoes inside the oven with a temper-
ature of 50 degrees Celsius.
__________ 4. After harvest, Mang Kanor made a brine solution that he
poured on the jars with eggs. He secured the jars tightly and
let the eggs soaked for three weeks.
__________ 5. It is a food preservation technique used in daing na bangus.

B. Make an essay on how is food preservation is beneficial for us. You may
cite specific examples.

13
 14
Assessment What Else I can Do
1. Drying 1. It is a source of income.
2. Freezing 2. Seasonal fruits are made
3. Drying available whole year round.
4. Salting 3. It extends the shelf life of
5. Drying food by preventing spoilage.
4. It keeps the nutrients and
texture of food
5. It is a source of income.
What I Know What Is In What’s More
1. C A. 1. Freezing
2. D Meat (pork, chicken, beef) 2. Drying
3. C Seafood (bangus, tilapia,
3. Salting
4. D hito_
Vegetables/ fruits (cabbage, 4. Drying
5. B
mango, ampalaya, caimito) 5. Freezing
B. Answers may vary
Answer
 Lesson
Tools and Equipment in
2 Food Preservation
Successful food preservation requires usage of the correct tools and
equipment as well as a plan to guide you in the process. This lesson will
help you identify those tools and let you create your own project plan.

I What I need to know?

Hello! On the previous lesson, you found out what are the different
food preservation procedures that you can used in order to preserve and
process foods. Do you know the different tools and equipment that you
need in food preservation?
Before doing the food preservation process, what do you need to do
first and how are you going to do it?
In this lesson, let us find out the tools and equipment used in food
preservation as well as how to make and prepare a project plan in food
preservation.

I What is new?
LOOP A WORD. Using your background knowledge in cooking, look for five
different tools used in food preservation. Words can be found vertically,
horizontally or diagonally.

T O N G S A G C T S
Z A Q W F T G O L T
X C B T R S L N C R
V Q P P Z A P T S A
B A K E V Z U A D I
T T D R E R J I A N
G Y X S H L L N M E
K F I Y N Y E E L R
L B O I K U I R P X
P O T S Y I F S O I
15
 D What I know?
Try classifying the following tools and equipment in food preservation
as to their usage. Put them in their proper column.

Peeler ladle measuring cups kitchen knives turner

Pots containers weighing scale colander tongs

Mixing Tools Cutting Tools Measuring Other Tools

Tools and Equipment

D What is in?
Identify the food preservation method described. Write your answer on a
separate sheet of pad paper.
1. A technique of placing the food under low temperature to
maintain its freshness.
2. A drying method wherein the food is placed directly under
the sun.
3. A salting procedure that requires mixing an amount of salt
in water where the food will be submerged.
4. A drying procedure that uses an electrical device such as an
oven instead of drying under the sun.
5. A salting procedure wherein the salt is rubbed directly on
the skin of the food.

16
 D What is it?
Food preservation requires not only the food that you will preserve
but you must also have the tools and equipment needed to carry out the
process. Here are some of the tools that you need to prepare if you will
start preserving food.

1. Mixing tools—are tools used to mix the ingredients in food preservation.

ladle tongs 2. C u t - turner t i n g

tools—are tools used to cut, chop, and peel the food.

Kitchen knives peeler

3. Measuring tools—are tools used to measure the ingredients needed in preserv-
ing food.

Weighing scale Measuring cups Measuring spoons

4. Other tools and Equipment

 Colander and strainer—used for draining ingredients

Colander Strainer

17
 D What is it?
 Pots and pans

Pots Pans

 Pressure Canner—used for processing and preserving low acid food.

 Salinometer—used to determine brine concentration
 Food Processor—pulverizes hard food like nuts and seeds
 Containers—used for storage of preserved food

Jars

HOW TO MAKE A PROJECT PLAN

A project plan is a guide in accomplishing a certain task that you
need to achieve. Here, you are going to write your objectives in making a
task, the things needed, the procedures, a sketch of your product as well
as the evaluation that you are going to use. See the sample below.

I. PROJECT NAME: Dried Fish (Daing na Isda)

II. OBJECTIVES:
1. Use appropriate ingredients and cooking tools
2. Demonstrate the correct procedure/ steps in making dried fish
3. Produce a preserved food.

III. INGREDIENTS:

1 cup of salt 3 cups of water 1 kilo fresh hasa-hasa

18
 D What is it?
IV. TOOLS:
Net Strainer
Wooden spoon Bowl
Katsa cloth Container

V. PROCEDURES:
1. Split the fish. Remove the gills and internal organs of the fish. Wash
them thoroughly.
2. Place the fish in the strainer to remove excess water.
3. Prepare the brine solution. For a kilo of fish, use one cup of salt mixed
in three cups of water. Using a piece of cloth, strain the brine solution
to remove any dirt.
4. Place the fish in a large container and pour the brine solution.
5. Cover the container. Let it stand for 6 hours.
6. Drain the salted fish.
7. Arrange the fish in a wire screen mesh. Cover it with net to avoid con-
tamination. Dry under the sun for two to three days.
8. After drying, allow the dried fish to cool for at least 6 hours at room
temperature.

E What is more?

Tool Selection
Choose the best tool to be used in the following scenarios by encircling
your answer below.

1. Maria needs to remove the water from the vegetables after washing
them.

Colander container turner

2. Jose wants to remove the skin of the mangoes that he will dry.

Kitchen scissors strainer peeler

19
 E What is more?
3. Ana will measure the amount of salt to be put in the brine solution for
her salted eggs.

Measuring cups measuring spoons weighing scale

4. Jose wants to determine the brine concentration of his solution.

Pressure canner salinometer Food Processor

5. Gloria needs storage for food preservation.

Pots containers pan

E What I can do?

Make an inventory of available tools and equipment in food preserva-
tion at your home. List it down and write how it is used. You may add
rows if necessary.

FOOD
PRESERVATION
USAGE/ FUNCTION
TOOLS/
EQUIPMENT

20
 E What else can I do?
Name that Tool
Find a partner. Put all the food preservation tools available in your
house inside a box. Prepare flashcards with the name of tools written in it.
When your partner shows the flashcard, you need to get the tool written in
it inside the box. You may change your roles afterwards.

Art Time
Make an album of the different tools and equipment used in food
preservation. You can take a picture or you can draw. Also, write the
function of each tool and equipment. You can add designs to make your
album more beautiful.

A What I have learned?

There are different tools and equipment needed in food preservation.
You need to make sure that everything is prepared before doing food
preservation. Making a project plan will help you in the process of doing
it.

A What I can do?

Decide a food preservation recipe and make your own project plan.
Follow the guide on the succeeding page.

21
A What I can do? do?
PROJECT PLAN
I. Project Title:

II. Objectives:
1.
2.
3.

III. Ingredients/ Tools

IV. Procedures:
1.
2.
3.
4.
5.

V. Output

22
 23
What’s More
1. Colander
2. Peeler
3. Measuring cups
4. Salinometer
5. Containers
What is New? What I Know What Is In
Tongs, peeler, containers, Mixing Tools (ladle. Turner, 1. Freezing
strainer, pots tongs) 2. Natural/ Sun Drying
Cutting Tools (peeler, kitchen 3. Brine Salting
knives) 4. Artificial Drying
Measuring Tools (measuring 5. Dry Salting
cups, weighing scale)
Other Tools and Equipment
(pots, containers)
Answer
 Lesson
Principles of Food
3 Preservation

Food preservation is a way to prevent food spoilage. To ensure foods

are preserved properly, we must be careful in checking the ingredients and
carrying out the food preservation procedures. This lesson will inform you
on the different principles on food preservation.

I What I need to know?

Do you know the qualities of food products that are best to be pre-
served? What are the different things that we need to consider when doing
food preservation?

Why do we need to follow the principles in food preservation?

In this lesson, you will be able to preserve food by applying the prin-
ciples and skills in food preservation processing.

I What is new?
Minute Paper. Get a timer and set it in two minutes. Within that period
of time you need to write the different things which do you think need to
consider in preserving food. Write your answers on a separate sheet of pad
paper.

24
 D What I know?
Write TRUE if the statement is correct and FALSE if not. Write your
answers on a separate sheet of paper.
1. You need to wash and rinse the food thoroughly using clean wa-
ter.
2. Use bare hands in handling hot food.
3. You need to remove the blood and slime of the fish before you pre-
serve it.
4. Only ripe fruits can be preserved.
5. A poultry with foul smell means it is in a good condition.
6. It is important to wash all the tools to be used in food preserva-
tion.
7. Let the food in the containers uncovered.
8. Use different chopping boards for raw and cooked food.
9. We must ensure our safety while doing food preservation.
10. Prepare separate trash bin for wet and dry garbage in the kitch-
en.

D What is in?
Charades
Get a partner. Choose who will act out and choose who will guess
the tools written in the piece of paper. Based on how the tool is used, you
need to guess the food preservation tool that your partner is demonstrat-
ing.

25
 D What is it?
Factors in Selecting Food for Preservation

For fruits and vegetables:

1. Sort the fruits or vegetables and determine whether it is unripe, ripe, or
overripe.
2. Wash the fruits/ vegetables thoroughly.
3. Peel the fruits/ vegetables and cut it to your preferred size.

For meat, poultry, and seafood:

1. Check freshness of meat.

Signs that Meat is Bad

• Red Meat- has distinct, pungent smell, sticky/ slimy to touch,
presence of greenish-brown or grey color in skin.
•Poultry-has grey coloring of skin, have foul smell, has slimy texture
and sticky film.
•Seafood—has foul odor, has squishy or mushy texture when poked,
has slimy, slippery film on the surface, has bluish or greyish color

2. Use the preservatives (salt, sugar, vinegar, etc.) needed to prevent imme-
diate spoilage. Some examples of meat preserved with salt or sugar are
bacon, sugar-cured ham, bacon, and corned beef.
3. Fish is preserved as a whole but can be split into two. It must be
washed thoroughly and make sure that the blood and slime is removed.

Safety Rules in Food Preservation

To avoid contamination, safety handling of food for preservation
must be observed. Here are some rules that you must follow:

1. Wash and rinse food thoroughly using clean water.

2. Wash all the tools and utensils to be used. You may also sterilize
them if needed.
3. Use different chopping boards and knives for raw and cooked food.
4. Secure the cooking equipment. Make sure it is dry before using.
5. Use kitchen towel or pot holder in handling hot food.
6. Secure the cover of all the food containers.
7. Cook food thoroughly.

26
 E What is more?
Observing the principles in selecting food and safety in food preserva-
tion, let us try doing this food preservation method.

HOW TO MAKE SALTED EGGS

Ingredients:
8 pieces duck or chicken eggs
½ cups of salt
4 cups of water

Procedure:
1. Wash the eggs with water and place them in a jar or glass con-
tainer with a lid.
2. Fill in the saucepan with water and let the water boil. Dissolve
the salt in water to make a brine solution. Let the brine solution
cool.
3. Pour the solution over the eggs. Make sure the eggs are com-
pletely soak in water.
4. Cover the jar and store it in a dark place for at least three weeks.
5. After three weeks, take out the eggs from the container and boil
them. Let them cool and store in the refrigerator afterwards.

27
 E What I can do?
Now that you know how to preserve food, make a tour in your com-
munity. Look for available resources in your place that can be preserved
which you think will meet community demands. Using the food that is
available, select the food preservation technique which you think is most
applicable. Apply the principles and skills in food processing and observe
safety rules as well.

PROJECT PLAN
Project Title:

Objectives:
1.
2.
3.

Ingredients/ Tools

Procedures:
1.
2.
3.
4.
5.

Output

28
 E What else can I do?
A. Compose a jingle to remind us on the different principles and safety
rules in food preservation. You can also make some steps that will match
in your created jingle.

B. Make a slogan about the safety rules in food preservation.

C. Conduct an interview to your household members or other people that is

knowledgeable in food preservation to give tips and points to ponder while
doing food preservation.

A What I have learned?

Food preservation helps us extend the shelf life of our food. To
avoid contamination, we must remember the principles in selecting the
food to be preserved. Keep in mind the availability of materials in our
community during food selection. Also, proper handling of food and usage
of tools are important to preserve the food successfully.

A What I can do?

Watch a video on internet entitled “How to Make Dried Mangoes”.
Visit https://www.youtube.com/watch?v=DiHKeNJjZmU. Take note on the
procedures on how it is done.
Make your own dried mangoes with the help of the video the you
have watched. You can ask assistance with your household members. The
output will be graded based on the rubrics on the next page.

29
 A What I can do? do?
RUBRICS
CRITERIA EXCELLENT FAIR POOR SCORE
10-8 7-5 4-2
C o o k i n g All the proce- The procedures Majority of the
Procedures dures are fol- are followed procedures are
lowed correctly with some mi- not followed.
nor errors
Food The preserved The preserved The preserved
Appearance food is cooked food is over- food is burnt
just right and cooked/ under- and has no ap-
with appeal. cooked and peal.
lacking in ap-
peal.
Palatability The food pre- The food pre- The food pre-
pared is well- pared is some- pared is bland
blended and what under and not well-
flavorful. seasoned and blended.
lacking in fla-
vour.
Safety All the safety Some of the Most of the safe-
rules in food safety rules for ty rules for food
preservation is food preserva- preservation are
observed. tion are not fol- not followed.
lowed.
TOTAL

30
31
What I Know
1. True
2. False
3. True
4. False
5. False
6. True
7. False
8. True
9. True
10. True
Answer
 Reference

BOOK

Josephine C. Bernardino, Maria Gracia A. Fulgencio, Estifnia Gloria L.

Lee, Alma L. Paragas, and Edita T. Rafael Home Economics and Live-
lihood Education Grade 6 Second Edition: Quezon City, The Phoenix
Publishing House Inc., 2016

Curriculum Guide in Technology and Livelihood Education 6

MISOSA-V Iba’t-ibang Pamamaraan ng Pag-iimbak

MISOSA-VI Pag-iimbak at Preserbatiba

Website

https://biznet9onlinemarket.weebly.com/salted-eggs.html
https://moneysavingmom.com/super-savings-saturday-a-freezer-full-of-
meat/
https://welovecebu.com/danggit-cebus-best-dried-fish-pasalubong/

32
Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education Region 4A CALABARZON

Office Address: Gate 2 Karangalan Village, Cainta Rizal

Landline: 02-8682-5773 local 420/421

Email Address: lrmd.calabarzon@deped.gov.ph

33