Lesson Plan1

Lesson Plan in Technology and Livelihood Education III

(Culinary Arts)

Throughout the period, the students with 70% accuracy are expected to:

I. Objectives:

1.      Identify the different  methods of food preservation.

2.      Understand the importance of food preservation.

3.      Demostrate the methods of food preservation.

II.Subject Matter:

Topic: Food Preservation

Skills to be developed: Relating, Folowing instructions,Citing examples

Values to be developed: Appreciation, Knowledge, Cooperation

III.Instructional Materials:

Text Book: Cesar P. Suratus, Technology and Livelihood Education III, pp. 72-81

Visual Materials: Video Clips. Powerpoint Presentation, Flash Cards

IV.Procedures:

A.    Preparation:

( With the use of Brain Teasers, the teachers asks these questions)

1.      What are the similarities of these foods posted in the board?

A.    Presentation:

1.      What do you call the process of producing these food?

Food Preservation

2.      Why do we need to study food preservation?

To prevent the spoilage of food.etc.

3.      What are the sources of food spoilage?

Pests and microorganisms

4.      What are the chief methods of food preservation?

 

A.    Exemplification:

In the matrix below, list down atleast five examples of each methods of food preservation. Do it in your respective group.

Curing	Canning	Cold Storage	Freezing	Drying

A.    Illustration:

Make a project plan according to your assigned methods of food preservation to be performed next meeting. Do it with your respective group.

B.     Evaluation:

In a ½  crosswise sheet of paper. Discuss the importance and disadvantages of food preservation in our daily living.

C.     Assignment:

Master the procedure of your assigned task to be performed next meeting.