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JHS

Learning Strand 2
Scientific and Critical Thinking Skills
FOOD PRESERVATION

Accreditation and Equivalency (A&E) Program Module

 Module Record

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To the Learner
Follow the instructions in completing the table below:
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handle or turn the pages. 4. Never detach or tear any page.
3. When using the book for the first time, lay it 5. Do not leave it open or lying face down
on its back and open only a few pages at a when not in use.
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8. When your book is lost, report it to your
teacher right away.
 JHS

Learning Strand 2
Scientific Literacy and Critical Thinking Skills
FOOD PRESERVATION

Junior High School (JHS) Module

Learning Strand 2 – Junior High School
Alternative Learning System
Food Preservation
First Edition, 2023
Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their
respective copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Sara Z. Duterte-Carpio
Undersecretary: Gina O. Gonong

Development Team of the Module

Writer: Maria Fe M. Dizon Jra.

Reviewers: Hermiette F. Lerog, Kristine Ro Canales, Salvador A. Artigo

Illustrators: Mary Jane B. Roldan, Hannah Krystel Del Rosario,

Marie Jonelle P. Gupit
Management Team:

Bureau of Alternative Education (BAE)

Bureau of Learning Resources (BLR)
Regional Office NCR
Schools Division of Manila
User’s Guide
For the ALS Learner:

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What Is This Module This will give you an idea of the skills or
competencies you are expected to learn in the
About?
module.

Let’s See What You This part includes an activity that aims to
Already Know check what you already know about the lesson.
If you get all the answers correct (100%), you
may decide to skip
What Will You Learn This contains objective/s or the learning
from This Module? competencies in a lesson. This may include a
brief rationale on what you will learn.

Let’s Do This This part gives instruction to the learner to

perform the activity/ies as mentioned-above to
ensure learning the competencies or the
objectives.

Let’s Study and This section provides a brief discussion of the

Analyze lesson. This aims to help you discover and
understand new concepts and skills.

Let’s Try This This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.

Let’s See What You This section provides an activity that will
Have Learned help you transfer your new knowledge or
skill in real-life situations or concerns.

Let’s Remember and This contains key concepts taken from all the
Review lessons covered in every module.

Explore More This is an activity in a form that increase the

strength of the response and tends to induce
repetitions of actions/learning.
 This is a task which aims to evaluate your level
What Have You of mastery in achieving the given learning
Learned?
competency.

This contains answers to all activities in the

Answer Key module.

Glossary This portion gives information about the

meanings of the specialized words used in the
module.

This is a list of all sources used in developing

Reference this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer the Pre-assessment before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your ALS Teacher/Instructional Manager/Learning
Facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your ALS Teacher/Instructional Manager/Learning Facilitator.
Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
 Contents

What is this Module about? ......................................................................... 1

Let’s See What You Already Know ................................................................ 2
What Will You Learn from This Module? ...................................................... 3
Let’s Do This................................................................................................ 4
Let’s Study and Analyze ............................................................................. 11
Let’s Try This ............................................................................................. 15
Let’s See What You Have Learned .............................................................. 22
Let’s Remember and Review....................................................................... 23
What Have You Learned? ........................................................................... 25
Answer Key ................................................................................................ 27
References ................................................................................................. 31
 What is this Module about?

We understand that finding a job can be daunting, especially if you feel

like you lack the necessary education or qualifications. However, it's
important to remember that there are many paths to success, and not all of
them require a traditional diploma. Enrolling in an ALS program is a great
step towards gaining knowledge and skills to help you succeed in the
workforce. Additionally, there are many businesses and industries that value
hands-on experiences and practical skills over formal education.

It's also worth considering alternative paths to employment, such as

starting your own business or freelancing. With the right skills and
determination, you can create your own opportunities and provide for your
daily needs. Remember, success is not defined by a piece of paper or a specific
career path. It's about finding what works for you and pursuing it with
passion and dedication.

At the end of the module, you will be able to:

Demonstrate scientific procedures in food preservation, e.g., sterilization,

pasteurization (milk), refrigeration, canning, salting, drying, etc. LS2SC-
AS-PSD LE/AE/LJHS/AJHS-4

1
 Let’s See What You Already Know

Directions: Write T on the space provided before the number if the statement
is true and write F if otherwise.

_____1. Meat is preserved to prevent it from spoiling.

_____2. The drying method uses sunlight and artificial light.

_____3. Many fruits may be made into jams, jellies, candies, juices, and
pickles.

_____4. The addition of salt in meat and other food products does not
destroy microorganisms that spoil food.

_____5. Vinegar is used in making tocino to help prevent the growth of

microorganisms.

_____6. Tocino is an example of preserved meat.

_____7. Pork belly is the preferred pork cut for tocino.

_____8. The pickling method is usually used in preserving green

vegetables and fruits.

_____9. Daing and tinapa are examples of food preserved by drying.

_____10. Jelly is a vegetable product prepared by extracting juice from

boiled vegetables.

2
 What Will You Learn from This Module?

One simple way to engage in business is through knowledge of food

preservation. Food preservation is a scientific application of biotechnology.
Biotechnology involves the use of living organisms and is mainly used in food
sciences. Food preservation is the process of treating and handling food to
prevent or slow down food spoilage, loss of quality, edibility, or nutritional
value, thus allowing for extended food storage.

This learning module will demonstrate how science can be utilized to preserve
various food items such as meat, fruits, vegetables, and fish. Additionally, it
emphasizes the acquisition of knowledge and skills in different activities that
will help develop your entrepreneurial abilities. Specifically, you will be taught
how to create tocino, Spanish sardines, and mango jam.

3
 Let’s Do This

Activity 1- Zero Degree: A Meat Preserved and Germ-Free!

Are you aware that there are methods to avoid food spoilage and waste
when it cannot be consumed immediately? They have utilized scientific
understanding, materials, and technology to discover methods of postponing
food spoilage caused by microorganisms.

Read the conversation between Verna and Kelzey and answer the
activity that follows:

Kelzey is a young housewife who

Of course. I’ll
knew little about preserving meat.
prepare something
One day, her older sister came to visit for us to eat. I
her at home. think I still have
some meat left in
the refrigerator. Can I help
I’m glad to see you you with
I’m so glad that?
too, Kelzey. Is it
to see you,
okay if I stay here
Ate Verna
for dinner, Kelzey?

Yes,
please!

4
 Oh Kelzey,
But I stored it
when did you
Just two in the freezer.
buy this meat?
days ago. How could that
Why? What’s happen?
wrong?
Did you set your
freezer to 0º or
lower?

Your meat
seems rotten.

Kelzey and Verna checked the temperature of the freezer and

found out that it was set to 4°C. at home.

Kelzey, you have

to remember that
I didn’t think that meat will spoil
it would spoil due to
because it was in microorganisms
the refrigerator. I such as bacteria,
didn’t really want molds, and yeast
it to become if it’s not stored
frozen, because it or preserved
takes so much properly.
time defrosting it.

5
 These are harmful
What are microorganisms that are
bacteria, capable of spoiling meat. It is
molds, and important that you know how
yeast? meat looks and smells when
it becomes rotten or spoiled.

Spoiled meat can have

So, what different colors and smell
does depending on the types of
rotten organisms involved. Molds
meat appear dry and fuzzy and
usually are usually white, green, or
look and black. Bacterial spoilage
smell causes colored spots often
like? in red, yellow, and blue.
Rotten meat smells like
ammonia.

6
How does
ammonia
smell like?
It smells
peppery!

Ate Verna,
what do you
think would
have That would have been
happened if disastrous. We might
we ate this have suffered from
rotten meat? nausea and vomiting,
diarrhea, skin allergies,
or even food poisoning.

I’m really glad I’m glad I was The two sisters left the house to
you came to visit able to help. go to the nearest market.
me. I’ve learned Why don’t we
so much already. go to the
market and buy
some meat?
When we get
back, let’s cook
a delicious
dinner. I’m
getting hungry.

This time we
How can we stop
will add some
leftover meat
salt and vinegar
from spoiling?
to some of the
meat and place
the rest in the
freezer.

7
 Now, let us analyze what happened to Verna’s visit to her sister
Kelzey by answering the following questions below.

1. What did Ate Verna notice about the meat?

_____________________________________________________________________
_____________________________________________________________________
2. Why did the meat spoil?
_____________________________________________________________________
_____________________________________________________________________
3. Ate Verna mentioned another way to preserve meat. What was it?
_____________________________________________________________________
_____________________________________________________________________
4. According to Ate Verna, what might be the result of eating rotten
meat?
_____________________________________________________________________
_____________________________________________________________________
5. What are the harmful microorganisms capable of spoiling meat?
_____________________________________________________________________
_____________________________________________________________________

The answer will be rated using the rubric below.

1 - complete sentence related to the issue.

0 - incomplete sentence or no response

Activity 2- Let’s Keep It Fresh! Nutrients Sealed!

Let’s go back to their story. While they were at the market, Ate Verna
convinced Kelzey to buy other types of food, besides meat, to store at home.
Read the conversation between Ate Verna and Kelzey and answer the
questions that follow:

8
 Since we are
here in the
market, you I’m afraid to buy too
much because I’m
might as well
not sure I’ll be able
buy other to cook them all in a
types of food, short period of time.
Kelzey. I already wasted
money when the
meat I stored in the
refrigerator spoiled.
Well, you can I’m still learning to
buy other That’s
probably cook, remember?
types of food.
what I need.

Instead of fresh fish,

you can buy tinapa and I think
daing, dried and that’s a
preserved. They only good idea.
take a few minutes to
cook. Better yet, I’ll
just tell you how to
make daing. It’s really
good for breakfast.

You may also My husband and

buy jellies or I like grapes. So,
let’s buy grape
jams
jelly.
depending on
what kind of Or if you like, you can
fruit you also buy fresh fruits
want. I think and vegetables. Don’t
almost all worry about them
fruit flavors spoiling. I’ll teach you
how to preserve them.
are available.
They will last for
months.

9
 That’s great! I won’t You’re right! I’ll
have to worry about teach you how to
eating them right make atchara
away! Usually, these and burong
fruits last for 3 to 5 mangga. I
days only. Other remember you
vegetables only last a almost consumed
week or two. all the ones I
made when you
were at my house
last week.

That’s right! week or two.

Now I’m
going to learn
how to make
them! You can actually
preserve any type of
week or two.
fruit or vegetable
such as cucumber,
carrots, apples, and
so forth. Almost all of
You know
the ingredients and
what? I think
procedures are the
I’m going to
same.
learn a lot
today.

Answer the following questions Write your answer in at least one sentence
on your answer sheet.

1. What preserved fruits, vegetables, and fish were mentioned by Ate

Verna in the conversation?__________________________________________

2. Why would Ate Verna want Kelzey to learn how to make fish, vegetables,
and fruits preserves?________________________________________________.

3. Do you or any of your family members have experience canning produce

or freezing fish or fruits? What was your or their method?____________.

The answer will be rated using the rubric below.

1- complete sentence related to the issue.
0 - Incomplete sentence or no response

10
 Let’s Study and Analyze

FOOD PRESERVATION

Food preservation involves using techniques to prevent or slow down

spoilage, loss of quality, edibility, or nutritional value, and extend the shelf
life of food. These methods have been used since ancient times, with drying
and pickling being the common practices. Some indigenous tribes still use
traditional methods to preserve food, such as the etag/inasin/inasinan
techniques used by the Igorot and Iloko tribes. These methods involve treating
pork meat with salt, sun-drying, and/or smoking, resulting in a dark brown
color with visible whitish-yellow fat.

Etag, also known as Igorot smoked meat or mountain smoked ham, is

a delicacy from the Ifugao province. It is commonly used in conjunction with
pinikpikan, another famous dish from the Cordillera Administrative Region
(CAR). Etag is made by curing meat in salt and then sun-drying or smoking
it.

Etag is sun-dried or smoked cured meat with salt.

There are many ways to preserve meat, such as freezing or adding

spices, herbs, vinegar, and salt. These preservation methods hinder the
growth of bacteria, molds, and yeast, thus preventing spoilage of the meat.
But why does unpreserved meat spoil? Without the scientific method of food
preservation, meat spoils easily due to its composition.

Meat is composed of 75% water, 20% protein (an essential nutrient),

and 5% fat, carbohydrates, and minerals. Due to its composition, unpreserved
meat is prone to spoilage as it provides a favorable environment for the growth
of microorganisms like bacteria, fungi, and molds. These microorganisms can
multiply quickly, leading to spoilage and the production of harmful toxins that
can cause foodborne illnesses. Scientific preservation methods such as

11
refrigeration, freezing, canning, smoking, and drying are necessary to prevent
spoilage and ensure the safety and quality of meat products by controlling the
growth of microorganisms and extending the shelf life of meat products.

COMPOSITION OF MEAT

Water 75 %

Protein (Essential 20 %
Nutrients)

Fat, Carbohydrate 5%
and Mineral

Total 100 %

Methods of Food Preservation

Meat spoilage is caused by microorganisms, but scientists have

developed methods to deal with them. These methods have been adopted by
people to preserve food, saving them money, time, and effort.

Drying or dehydration reduces the

moisture content by up to 15% using
sunlight or artificial light. It increases
shelf life and reduces spoilage by
removing moisture from the meat.

Smoking fish and meat involves burning wood,

shavings, or leaves, which produces
pyroligneous acid that penetrates the meat,
preserving and enhancing its taste. This
method is used for making ham and bacon,
and a pickling solution is used to further
improve the taste.

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Salting is a common preservation method
used in meat packing, sausage making, fish
curing, and other food processing methods.
When salt is added to meat during
preservation, it helps to dry the meat and also
destroys microorganisms that can cause
spoilage.

Correct salt levels are crucial for successful

meat preservation. Too little salt won't prevent spoilage, while too much
makes the meat inedible. Proper measurement and control of salt levels are
necessary to ensure the preserved product remains edible and tasty.

Curing adds flavor and retains meat color

during cooking. It uses curing salt, sugar, and
saltpeter, with additional ingredients like
spices, vinegar, or wine. Smoking may also be
combined with curing to extend shelf life and
enhance flavor, using pyroligneous acid and
formaldehyde as a disinfectant and
preservative.

Freezing is highly effective in preserving fresh

meat by inhibiting the growth of
microorganisms that cause spoilage. It's the
most widely used method, and meat can be
stored for several months at 0°C or below.
Lowering the temperature to -20°C further
prevents harmful microorganisms. However,
freezing may affect texture and flavor, so proper
thawing techniques should be followed to
maintain quality.

Canning is a preservation method for longer storage periods and complete

protection against harmful microorganisms. It involves sealing prepared raw
food in a container, heating it to 212°F or 100°C, and cooling it. This destroys
microorganisms and enzymes while preventing new ones from entering,
extending shelf life. Canned food can be stored at room temperature for

13
months or years, but proper canning
techniques must be followed for safety and
quality.

Pasteurization is a process in which water

and certain packaged and non-packaged foods
(such as milk and fruit juice) are treated with
mild heat, usually to less than 100°C (212°F), to
eliminate pathogens and extend shelf life.

Our country has abundant agricultural crops like sugar, bananas,

pineapple, and mangoes. Proper preservation of these crops is crucial for
future use. Fish is also important to preserve due to its susceptibility to
spoilage. Freezing, canning, smoking, and pickling are effective ways to
preserve fish. Preservation methods for fruits and vegetables vary depending
on the type of produce.

There are numerous techniques available for preserving fruits and

vegetables, but the specific method you choose will be determined by the type
of produce you intend to preserve.

Pickling is the process of preserving or

extending the lifespan of food by either
anaerobic fermentation in brine or immersion
in vinegar. In East Asia, vinaigrette (vegetable
oil and vinegar) is also used as a pickling
medium. The pickling procedure typically
affects the food’s texture, taste, and flavor.

14
During pickling, these bacteria grow while suppressing the development of
other bacteria that causes spoilage and disease.

Refrigeration is a technique in preserving the

freshness of fruits and vegetables. However,
there is truly no standard way to store fruits
and vegetables in a refrigerator.

Among the very popular preserved fruit

products are jams and jellies

Jelly is made by boiling sugar and fruit juice to create a gel-like

consistency. Only fruits with high pectin and acid levels are suitable for jelly-
making. Pectin is also known as "vegetable jelly" and can be used on fruits.

Jam is comparable to jelly, except that it uses the entire fruit, including
the pulp, instead of just the juice.

Let’s Try This

Have you ever tried making tocino? It's a favorite breakfast dish served at
our table. Do you know how to make it? What ingredients are used in making
tocino? Is there a specific part of the pork that is suitable for making tocino?
And to which method of preservation does tocino belong?

Did you know that one of the favorite and popular items during fiestas,
wedding receptions, or any celebration in our town is made from unripe
papaya? It's a pickled condiment that serves as an appetizer or a side dish for
fried or grilled food, such as pork barbecue. Some people also eat atchara to
counter the "umay" or the feeling of being overwhelmed by certain flavors.

So, let's make tocino, atchara, jam, and Spanish sardines! After studying
this lesson, you will be able to accomplish the following:

1. Follow the ingredients and procedures for making tocino, atchara,

jam, and Spanish sardines.

2. Demonstrate the actual process of making tocino, atchara, jam, and

Spanish sardines.

15
 Before starting to cook, please observe the following rules:

KITCHEN RULES:

1. Do the mise en place! - Prepare and arrange all ingredients on the

table.

2. Dress up! - Wear appropriate cooking attire.

3. Clean it all! - Keep yourself and the work areas clean.

4. Let's separate! - Keep raw meat and other animal products separate
from vegetables and/or fruits.

5. Cook off! - Always cook and prepare food properly and promptly.

6. Chill-ax! - Store food appropriately both before and after cooking.

Let's get ready for our practical performance task by dressing up. You have
the option to work individually or as a group. If you choose to work on your
own, just pick one of the food preservation recipes provided below and follow
the instructions.

Individual Performance Task: Skill Test

(Note: This is recommended ONLY to you learners who can do it on your own at
home and who can prepare all the needed ingredients.)

What to Do:

1. Select one type of food preservation.

2. Prepare the needed ingredients.

3. During the actual performance, you may invite your ALS teacher or
you may record it thru a video recorder for documentation.

4. Bring the final product (food preserve) and the recorded video to your
teacher. Your output will be rated using the scoring guide on page
22.

Group Activity: Skill Test!

Direction: Make a group of at least five members. Each group will perform one
of the food preservation recipes listed below.

Happy Cooking!

16
 HOMEMADE PORK TOCINO

Ingredients:

2 lbs. pork belly, sliced to ¼

inch thick
1 cup sugar
1 tablespoon salt
1 tablespoon garlic powder
¼ teaspoon pepper
2 drops red food coloring
1 cup water
2 tablespoons canola oil

Instructions:

1. Combine pork, sugar, salt, garlic, pepper, and red food coloring in a bowl
to create the curing solution. Rub the mixture on the meat until it is evenly
coated.

2. Place the meat in a covered container or ziplock bag and refrigerate it

overnight for curing.

3. Heat a pan over medium heat and add the pork along with the marinade.
Cover the meat with an adequate amount of water and heat it until it boils.

4. Reduce the heat, cover the pan, and simmer until the meat becomes
tender and fully cooked. Add water in increments of half a cup as needed.

5. Once the meat is soaked up and becomes tender, put oil into the pan and
cook while stirring consistently until the meat turns caramelized. Serve the
dish while it is still hot.

• The time required for preparation and cooking

is approximately 30 minutes.
• The marinating process should take around 8 hours.

17
 HOW TO MAKE ATCHARA

Ingredients:

1 large unripe green papaya, peeled,

seeded, and shredded
2 tablespoons+ 1 teaspoon salt
1 ½ cups white vinegar
1 cup sugar
1 thumb-size ginger peeled and julienned
1 small onion peeled and sliced thinly
3 to 4 cloves garlic peeled and crushed
1 tablespoon peppercorns
½ small red bell pepper seeded and julienned
½ small green pepper seeded and julienned
1 large carrot peeled and shredded
¼ cup raisins

Instructions

1. In a bowl, mix shredded papaya with 2 tablespoons of salt. Let it sit for
approximately 1 hour or until the papaya starts to release its liquid. Place
the papaya in cheesecloth and firmly squeeze to remove the juices.

2. In a sauce pot over medium heat, combine vinegar, sugar, and the
remaining 1 teaspoon of salt. Bring it to a simmer and stir occasionally for
about 3-5 minutes until the sugar and salt dissolve. Add ginger, onions,
garlic, and peppercorns. Continue cooking for around 2 to 3 minutes.

3. In a bowl, combine the papaya, bell peppers, carrots, and raisins. Add the
pickling solution and gently toss to mix. Transfer the mixture to a sterilized
jar and close it tightly with a lid. Refrigerate for 1 to 2 days to allow the
flavors to develop before serving.

• The time required for preparation and cooking

is approximately 30 minutes.
• This recipe yields 6 to 8 cups of atchara.

18
 MANGO JAM

Enjoy the mango season to the fullest!

Everybody loves mango jam spread on freshly baked
bread for breakfast. Prepare the goodness of the
tropical fruit in the form of mango preserve.

Mango jam can be made with a variety of

mangoes. Semi ripe mango work best but either raw
or ripe mangoes will do.

Ingredients:

2 pounds ripe mangoes

1 ½ cups white sugar
¾ cup water
1 saffron threads (optional)

Instructions

1. Cook the whole mangoes by boiling, steaming, or microwaving them until

they become soft. Allow them to cool, then remove the peel and inner seed.
Place the mango pulp in a large bowl and use a fork or potato masher to
thoroughly mash it.

2. In a large saucepan, combine sugar and water over low heat. Stir the
mixture and bring it to a boil. Once it starts boiling, increase the heat to
medium-high. Continue boiling until fine, soft threads form and the
temperature reaches 2700F (1350C). Stir in the mango pulp and, if desired,
add saffron threads. Boil the mixture for about 5 minutes until it thickens.

3. Transfer the cooked jam into sterilized jars and seal them following the
canning instructions.

• The time required for preparation and cooking

is approximately 1 hour.

19
 SPANISH SARDINES MAKING

Sardines is a favorite spread in bread for

many of us, Filipinos, and it is mostly combined with
rice as a simple meal. In the past, canned Spanish-
style sardines became most popular among Filipinos
because of their spicy taste in oil and herbs that we
love.

But let’s make a twist of the commonly used

fish sardine. The kind of fish to use is our national
fish bangus or milkfish. You can use the belly part
of the fish or the whole fish cut into small pieces.

Ingredients:
water
rock salt
2 large bangus, cleaned, gutted, and cut into serving portions but
leaving scales intact
¼ cup bay leaves
1 large carrot, peeled and cut into florets
1 head garlic, peeled and crushed
¼ cup green olives, pitted
¼ cup sweet gherkins pickles, sliced
1 tablespoon peppercorns
4 Thai chili peppers
2 cups olive oil

Equipment: Pressure Cooker

Directions:

1. In a large bowl, put 6 cups of cold water with ¾ cup of rock salt until the
salt is fully dissolved.

2. Place the bangus in the bowl and let it soak for approximately 30
minutes. Drain the fish well, and discard the liquid.

3. Prepare a pressure cooker by layering bay leaves, carrots, and garlic to

cover the bottom.

4. Arrange the fish in a single layer on top of the vegetables and spices.

5. Evenly distribute green olives, sliced sweet pickles, peppercorns, and chili
peppers.

6. Season the fish with 1 tablespoon of rock salt.

20
7. Pour olive oil over the fish.

8. Add enough water to completely cover the fish, about 1 inch above it.

9. Close and lock the lid of the pressure cooker. Cook over medium heat
until the valve starts to whistle.

10. Reduce the heat and continue cooking for 1 hour and 10 minutes.

11. Turn off the heat and release the pressure by lifting the valve using
tongs.

12. After the pressure has completely subsided, cautiously remove the lid of
the pressure cooker and let the sardines cool down.

13. Transfer the cooked sardines into airtight containers or sterilized jars, if
preferred.

The output will be rated using the rubrics below.

Name of Project: Date: __________________

Name of Leader/Members: _______________________________________________________

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 Let’s See What You Have Learned

A. Multiple Choice: Choose the letter of the correct answer. Write the letter
on a separate sheet of paper.
1. Which of the following is NOT a food preservation technique?
a. canning
b. salting
c. smoking
d. frying

2. It is the process of treating and handling food to stop or slow down

spoilage.
a. food preservation
b. food contamination
c. food handling
d. slaughtering

3. What is the traditional preserved food of the Igorot tribe.

a. etag
b. sinanglaw
c. menudo
d. binagoongan

4. It composed 75 % of the meat.

a. fats
b. carbohydrates
c. protein
d. water

5. What is the main cause of meat spoilage

a. bacteria
b. yeast
c. harmful microorganisms
d. All of the above

B. Fill in the blanks: Please provide the correct word to complete the
statements.
1. ______________ refers to the process of keeping meat at or below
0°C.
2. Meat can be preserved by applying salt, sugar, and saltpeter to it.
The process is known as __________________.
3. Meat contains a lot of moisture. Approximately ______________of it
is water.
4. One application of the scientific field known as biotechnology is
________________.
5. __________________ is the method used for making ham.

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 Let’s Remember and Review

Activity 1. Collect and Pile Up

Direction: Collect and compile ten pictures of preserved fruit, vegetables, and
fish. Place it on your portfolio using the format below:

FRUIT, VEGETABLES, AND FISH PRESERVATION

FRUITS VEGETABLES FISH

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Score Criteria
5 Sufficiently collected and compiled 10 pictures in best presentation
4 Properly compiled 8-9 pictures in better presentation
3 Properly compiled 6-7 pictures in good presentation
2 Properly compiled 4-5 pictures in fair presentation
1 Insufficiently collected and compiled less than 3 pictures in a disorganized
presentation

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Activity 2. Word Search

Direction: Can you find the words related to food preservation listed below
the puzzle? Encircle them horizontally, vertically, and diagonally, even when
spelled backwards.

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 What Have You Learned?

Multiple Choice. Choose the letter of the correct answer. Write your answer
on a separate sheet of paper.

1. Daing is preserved fish made by lessening the amount of ____________

present in the fish.
a. air c. nutrients
b. water d. all of the above

2. After fermentation, food changes in color, odor, and flavor due to the
action of ______________.
a. harmful microorganism c. yeast
b. good microorganism d. bacteria

3. What solution do we use in fermenting burong mangga?

a. pickling solution c. salt solution
b. vinegar solution d. all of the above

4. A brine solution is made from _________________.

a. vinegar and sugar c. a salt solution
b. a pickling solution d. all of the above

5. The most important step in sterilizing jars to be used in food preservation

is boiling them for at least ______________.
a. 10 minutes c. 30 minutes
b. 20 minutes d. none of the above

6. The most important ingredient in pickling vegetables is ______________.

a. brine solution c. vegetables
b. vinegar solution d. all of the above

7. Achara ingredients include ________________.

a. sweet papaya c. small potato
b. red pepper d. none of the above

8. In jelly making, when the mixture “gels”, it means that ___________.

a. fruits are rich in pectin c. fruits are rotten
b. fruits are not fresh d. fruits make juice

9. What is the most popular fruit preserve?

a. dried mangoes c. langka candy
b. strawberry jam d. pastillas

10. It is also called “vegetable jelly”.

a. juice c. pectin
b. syrup d. lactic

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11. What ingredients, when combined, help prevent harmful
microorganisms?
a. water and vinegar c. lemon and vinegar
b. salt and sugar d. vinegar and sugar

12. Many companies can and bottle products such as _____________.

a. fruits and vegetables c. meat
b. fish d. all of the above

13. Vinaigrette is also used as a pickling medium. What composed a

vinaigrette?
a. oil and vinegar c. vinegar and water
b. oil and sugar d. sugar and water

14. A technique that is used when foods have to be kept for longer periods
of time is ________________.
a. pickling c. canning
b. refrigeration d. none of the above

15. Achara ingredients do not include ________________.

a. sweet papaya c. ginger
b. coconut shreds d. none of the above

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 27
Let’s Remember and Review
Collect and Piled Up Rubric
Let’s See What You Have Learned
A. B.
1. d 1. Freezing
2. a 2. Curing
3. a 3. 75 %
4. d 4. Food Preservation
5. d 5. Smoking
Let’s See What You Already Know
1. T
2. T
3. T
4. F (Salt is a common food preservative. It not only dries the food, but it
also kills harmful microorganisms.)
5. T
6. T
7. F (Longganisa's preferred pork cut is the loin. Pork belly is not
recommended because it is too fatty.)
8. T
9. T
10. F (Jelly is classified as a type of fruit preserve.)
Answer Key
 28
What Have You Learned?
1.B 11. D
2.B 12. A
3.C 13. C
4.C 14. D
5.B 15. B
6.A
7.B
8.A
9. B
10.C
A
Word Search
Glossary
Biotechnology is the branch of applied science that utilizes living organisms
and their derivatives to produce products and processes. These products and
processes are featured in healthcare, medicine, biofuels, and environmental
safety.

Canning the process of placing foods in jars or cans and heating them
properly to a specified temperature, is a way to preserve many different foods.

Curing is the addition of some combination of salt, sugar, nitrite, and/or

nitrate to meats for the purposes of preservation, flavor, and color.

Drying, or dehydration, is the oldest method of food preservation and is

particularly successful in the hot, dry climates found in much of New Mexico.
Simply put, drying removes moisture from food, and moisture is necessary for
bacterial growth that eventually causes spoilage.

Food Preservation is the process or techniques undertaken to maintain

internal and external factors that may cause food spoilage.

Freezing is a food preservation process based on exposing food to

temperatures below its freezing point, causing a change in the state of matter
and altering the properties of the product, turning it into ice and solidifying
all the water or moisture contained in the food.

Jam is made by boiling sugar and fruit juice together to create a gel-like
consistency. Only fruits with high pectin and acid levels are suitable for
making jelly. Pectin is also known as "vegetable jelly" and can be tested in
your fruit.

Jelly is similar to jam, except that it uses the entire fruit, including the pulp,
instead of just the juice.

Pasteurization is a process of food preservation in which packaged and non-

packaged foods, such as milk and fruit juices, are treated with mild heat,
usually to less than 100°C (212°F), to eliminate pathogens and extend shelf
life. The process is intended to destroy or deactivate microorganisms and
enzymes that contribute to food spoilage or risk of disease, including
vegetative bacteria, although most bacterial spores survive the process.

Pickling is the process of preserving or extending the shelf life of food by

either anaerobic fermentation in brine or immersion in vinegar. The pickling
procedure typically affects the food's texture and flavor. The resulting food is
called a pickle or, to prevent ambiguity is prefaced with "pickled." Foods that
are pickled include vegetables, fruits, meats, fish, dairy, and eggs.

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Refrigeration consists of keeping food at a temperature between 0°C and 8°C,
close to the freezing point. It is usually used for fresh food to slow down
microbial growth. Freezing involves lowering the temperature of the food below
the freezing point, usually between -18°C and -35°C.

Salting is the preservation of food with dry edible salt. It is related to pickling
in general and, more specifically, to brining, also known as fermenting
(preparing food with brine, which is salty water), and is one form of curing. It
is one of the oldest methods of preserving food.

Smoking involves hanging the meat or placing it on racks in a chamber

designed to contain the smoke.

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References
eSkwela Naga City, June 16, 2023
https://eskwelanaga.files.wordpress.com/eSkwela Naga City

June 16, 2023 https://www.google.com.mxGoogle

Google. June 16, 2023https://www.google.co.in/webhp?ion=1&rct=

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For inquiries or feedback, please write or call:

Department of Education - Bureau of Alternative Education (DepEd-BAE)

5th Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telephone No.: 08-636-3603

Email Address: bae.od@deped.gov.ph * bae.pmsdd@deped.gov.ph

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