Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 1
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Management of Family Resources
II. Most Essential Learning Competency:
Identifies family resources and needs (human, material, and nonmaterial)

III. Learning Resources:

Life Skills Through TLE 6, pp. 100-105

IV. Procedures:
INTRODUCTION
Read and answer the following:
1. Who do we need to make the chores at home?
__________________________________________________________________________________
2. What are the things we need for us to do the chores at home?
__________________________________________________________________________________
3. To do our task, what are the things we need to consider or have?
__________________________________________________________________________________

DEVELOPMENT
A. Guess the Word
Identify the word from the picture shown. Use the first letter word as a hint and
count the spaces to complete the word.
 1. 2.

H ___ ___ ___ ___ Resources M ___ ___ ___ ___ ___ ___ ___ Resources

3.

N ___ ___ ___ M ____ ____ ____ ____ ____ ____ ____ Resources

B. Matching Type
Draw a line to connect the words in column A on its definition in column B.
A B

1. Knowledge a. It has the purchasing power

2. Energy b. constantly be built up and

utilize every sphere of activities.

3. Money c. personal ornaments, such as

necklaces, or bracelets

4. Jewelry d. is defined as the ability to do

the work.

5. Health e. a person’s mental or physical

condition
Figure SEQ Figure \*
What is it? ARABIC 1
Family Resources
1. Human Resources
- Human resources are less tangible resources which originate internally and they
constitute the personal characteristics or attributes. Some resources are more
tangible than the others. They are used for productive purposes. Human resources
play a vital role in creating a satisfied and a successful individual. The potential of
human resource is often not realized and they tend to be overlooked. Some of the
important human resources are Knowledge, Abilities, Skills, Interest, Attitude, Energy
etc.

a. Knowledge is a human resource which can constantly be built up and utilized in

every sphere of activities. The home maker’s knowledge goes a long way in
determining the success of managing a home. The knowledge about latest
techniques of achieving goals with least expenditure of money, time and energy,
help her to achieve her goals.

b. Abilities and skills are important human resources by which the family can
achieve the goals. Abilities and skills of the homemaker and the other members of
the family can range over wide areas from cooking, knitting, sewing and other
domestic activities. Some skills can either be inherited or learned by practice.

c. Interest is also a human resource. Members of the family possess different types
of interest. For e.g. the daughter may be interested in cooking and sewing while the
father or the son may be interested in gardening or painting. All these interests of the
family should be developed and made use of for the benefit of the family which is
important human resources.

d. Attitudes are the opinions and feelings which can stimulate or retard a particular
action. Positive attitude helps one to fulfill the aim of life. The men with positive
attitude became successful in every field while negative attitude prevents in
reaching goal. So, the negative attitude of the members of the family must be
changed by different ways.

2. Material Resources
- Material Resources are assets in the form of material possessions assets - anything
of material value or usefulness that is owned by a person or company riches, wealth
- an abundance of material possessions and resources.

a. Money is the most important resource of each and every family. It has the
purchasing power. It can be exchanged for goods and services. As money is not
available equally to all families and is limited, the home makers must carefully
manage it to achieve goals of the families.

b. Properties are material resources of the family include immovable property like
houses, shops, land etc. and movable property like money, jewelry, cars, motorbikes
equipment, furniture’s and furnishings. These are the assets of the families with the
use of which a family can achieve the goals.

c. Goods and Services are material goods may be durable and long lasting like
air-conditioners, cars, television sets, other furniture’s or they may be consumable,
item like food, clothing, cosmetics etc. These goods are generally acquired by the
family with the use of money.

d. Community Facilities are most important resources of the community which the
family makes use of are hospitals, public libraries, schools, collages, co-operative
stores, markets, parks, water and electricity supply, playgrounds etc. Utilization of
these resources often helps to provide a family with services and goods at a
reasonable cost.

3. Nonmaterial Resources
Nonmaterial resources are time, money, properties, goods, services, and community
facilities. These are also known as material resources. These are easily identified and
are essential for the achievement of most of the family goals. Material resources
include everything possessed by the family and by the community to which the
family belongs.
a. Time is a useful resource not only for occupational activities but also for rest
and leisure.
b. Energy is an important human resource. This is defined as the ability to do the
work.
c. Health a person’s mental or Physical condition

ENGAGEMENT
A. In this activity, you are going to draw resources and group them in three
categories. Draw 3 examples each.

Human Material Nonmaterial

Resources Resources Resources

1. 1. 1.

2. 2.

2.
 3. 3. 3.

What I can do?

B. Since you already know the types of Family Resources. Let us categorize
each resource based on our own family needs. Rank this resource according
its importance and your priorities. Write numbers 1-10, 1 as the priority and 10
as least. Write it on your notebook.

_____ money _____ house _____ health _____ energy

_____ skills _____ jewelries _____ schooling _____ electricity/utilities

_____ interests _____ time

What else I can do?

C. Looking at the ranking you made. Ask your parents if their rankings are same
as yours. On the same paper, write your parents own rankings.

_____ money ____ _____ house ____ _____ health ____

_____ energy ____ _____ skills ____ _____ jewelries ____

_____ schooling ____ _____ electricity/utilities ____

_____ interests ____ _____ time ____

ASSIMILATION
What I can achieve?
Choose the letter of the correct answer.
1. All of the following are human resources except one. Which is NOT?
A. knowledge C. skills

B. interest D. Money
 2. Properties like house, assets, are what kind of resource?
A. Material Resources

B. Non-material Resources

C. Human Resources

D. General Resources

3. Money is the most important resource of each and every family. Which of the
following should be given least budget allocation?
A. food C. electricity

B. house rental D. movie night

4. These goods are generally acquired by the family with the use of money.
A. time C. goods and services

B. health D. energy

5. Family makes use of are hospitals, public libraries, schools, collages, co-
operative stores, markets, parks, water and electricity supply, playgrounds etc.
What type of material resources are these?
A. properties C. goods and services

B. community facilities D. money

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 2
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Preparing a project plan for household linens

II. Most Essential Learning Competency:

Prepare a project plan for household linens (TLEHE-OC-6 EZ)

III. Learning Resources:

Life Skills Through TLE 6, pp. 108-117

IV. Procedures:
INTRODUCTION
Study the following pictures below, can you name what kind sewing material
it is? Write your answer on your notebook.

1. ____________________ 2. __________________________ 3. ____________________

 4. ______________________ 5. ____________________
DEVELOPMENT
What I know?
A. TRUE OR FALSE. Write T if the statement is True and F if the statement is False.
Write your answer on the space provided.
________1. Preparation is important in making a project.

________2. Project plan is a document used to guide project cost, execution and

control.

________3. Project plan is important to avoid wasting of time.

________4. In preparing project plan, we need to consider the guidelines.

________5 Sewing creatively can augment the family income.

What is it?
The following are some guidelines to consider in planning a projects:
1. Once you have chosen the design, list the materials needed
2. Choose the fabric suitable for the project.
3. Plan the steps to be followed in making project.
4. Prepare the sewing tools, materials, and sewing machine.
ENGAGEMENT
A. Read and answer the following statements. Write your answer in your
notebook.
1. What are the parts of the project plan? What is the first, second part, etc.?
2. What are the things we need to follow to make our work safe and easy?
3. Why do we need a project plan?
4. Why do we need to consider the materials plan?

What I can do?

B. On your notebook, prepare a project plan for household linen. Use the parts
of a project plan as your template or reference.

Parts of a project plan

1. Name of projects- the project to be done.
2. Objectives – the reason for making the projects
3. Materials- the list of materials and their description
4. Design or draw of the project – An illustration of the project to be done.
5. Procedure – steps in making the project accompanied by illustrations for
clarity and understanding
6. Evaluation – check the quality of the finished product. A scorecard or a
rubrics is used for evaluation the project. It is consider the set of criteria with
questions to be answered by the student, the teacher, and the parent. (YOU
CAN USE THE EXAMPLE EVALUATION ON WHAT IS IT?)

What else I can do?

C. Packaging is one of the things that represents your products. It is also a good
marketing strategy to sell your household linen. On your notebook, draw a
logo that represents your product which is household linen. Make it colorful
and attractive!
ASSIMILATION
A. Enumerate what is being asked. Write your answer on your notebook.
1. What are the parts of the project plan? (5pts)
2. What are the things we need to consider in making a project plan for household
linen? (5pts)

What I can do? Do?

B. IDENTIFICATION. Identify what are the parts of the project plan. Choose your
answer in the box

Name of the project Objectives

Materials Design or drawing of the projects
Procedure Evaluation

1. _______________-steps in making the project accompanied by illustrations for

clarity and understanding
2. _______________-check the quality of the finished product. A scorecard or a
rubrics is used for evaluation the project. It is consider the set of criteria with
questions to be answered by the student, the teacher, and the parent
3. _______________ -the project to be done.
4. ________________-the reason for making the projects
5. ________________ -the list of materials and their description

C. Write T if the statement is True and F if the statement is False. Write your
answer on the space provided.

________1. Preparation is important in making a project.

________2. Project plan is a document used to guide project cost, execution and

control.

________3. Project plan is important to avoid wasting of time.

________4. In preparing project plan, we need to consider the guidelines.

________5 Sewing creatively can augment the family income.

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 3
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Identifying supplies and Materials

II. Most Essential Learning Competency:

Identifies supplies/ materials and tools needed for the project
III. Learning Resources:
Life Skills Through TLE 6, pp. 108-117

IV. Procedures:
INTRODUCTION
What I need to know?
Careful and systematic planning is the first step in starting a sewing project. Plan
what to sew, the materials you need, and how to go about the project.

Guide lines in planning a projects:

Once you have chosen the design, list

the materials needed
Choose the fabric suitable for the
project.
Plan the steps to be followed in
making project.
Prepare the sewing tools, materials,
and sewing machine.

From the guidelines, we need to be careful in choosing fabric we’re going to use for
the project.

What’s New?
Why we need to be aware in choosing appropriate fabric in sewing project?
Why we have to choose wool instead of silk in making sweaters?

DEVELOPMENT
What I know?
A. IDENTIFICATION. Look at the following pictures below, can you identify what
kind of fabric is shown in the picture? Write your answer on your notebook.

1._____________________ 3. ____________________

2.______________________ 4. ___________________
 5. ___________________

What’s in?
B. Look at the pictures below, can you write one household linen good for
specific kind of fabric? Write your answer on your notebook.

SILK LINEN

COTTON

What is it?
In Fabric section, be sure you are aware of the different types of fabric. The design
of the fabric should also be appropriate to the project. The texture of the materials
should also be considered.

Here are some examples of fabric for household linens.

ENGAGEMENT
A. MULTIPLE CHOICE. Read and answer the following statements. Write the letter of
the correct answer in your notebook.
1. What appropriate kind of fabric should be used in making towels?
A. cloth C. synthetic
B. linen D. wool
2. It is a kind of fabric good for making pillowcases and tablecloth.
A. cloth C. synthetic
B. linen D. wool
3. These kind of fabric is good for cold season. It is commonly used for making
jackets and sweaters.
A. cloth C. synthetic
B. linen D. wool
4. A kind of fabric good for making necktie.
A. Silk C.piña
B. Wool D. ramie
5. A kind of fabric used to make table cloth.
A. Silk C.piña
B. Wool D. ramie

What I can do?

B. Now that we understand and learn about the different kinds of fabric, your
task is to design your own household linen. Describe what kind of fabric you
use and why it is appropriate on your household linen design.
What else I can do?
C. IDENTIFICATION. Study the pictures of finished project of household linens and
identify what kind of fabric being used.

1. ________________ _3. _______________

2. __________________ 4. __________________

_________________

ASSIMILATION
A. ENUMERATION. Enumerate the what is being asked. Write your answer on your
notebook.
1. What are the parts of the project plan?
2. What are the things we need to consider in making a project plan for household
linen?

What I can do?

B. Choose a fabric and write a short essay why you think it’s the best fabric for
your sewing project. Write your essay on your notebook.

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.
I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: ________

Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 4
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Sewing of Household Linen

II. Most Essential Learning Competency:

Drafts pattern for household linen

III. Learning Resources:

Life Skills Through TLE 6, pp. 108-117

IV. Procedures:
INTRODUCTION
What I need to know?
 When making a sewing project it is important to draft a pattern. a pattern is
the template from which the parts of a garment are traced onto fabric before being
cut out and assembled.
Patterns are usually made of paper, and are sometimes made of sturdier
materials like paperboard or cardboard if they need to be more robust to withstand
repeated use.

What’s New?
The following techniques will help you copy standard patterns accurately.
1. Use a tracing board or a tracing paper
2. For straight lines use ruler and for curved lines a French curve
3. Run the tracing wheel firmly along the edge of the ruler only once
4. Use dark tracing paper to make the lines visible
5. Find the tracing paper or board the right side for future use

DEVELOPMENT
What I know?

The test of your abilities and skills is best shown in how you can create or
produce something based on the knowledge you acquired. Now that you have
prepared your materials , are you ready to draft your pattern? Are you excited?

Let’s us follow these steps in drafting a pattern for pillowcase

1. Measure your pillow at home. Get the length and width.

2. On your pattern paper, draw vertical line which is the width measurement and
horizontal line which is the length measurement.

3. Extend lines to form a rectangle.

4. Add 5/8 in. seam allowances along the three sides of the pattern and 2 inches on
the opening.

5. Cut the pattern.

Activity 1.2 Do this steps in drafting a pattern for a Table Napkin

1. On your pattern paper, draw a square measuring 16 inches x 16 inches.

2. Add 5/8 inch allowance on all sides of the pattern.

3. Cut the pattern.

How’s your work? Did you find it interesting? Now let’s move on

What’s in?
 It is important to follow the steps in laying out patterns on the fabric inorder to
ensure accuracy. The following are the directions in laying out pattern pieces.
1. Determine which type of fabric fold you will use to maximize the use of the
fabric.
2. Fold the fabric with the wrong side out and lay it on the table.
3. Make a trial placement of all the pattern pieces to economize the use of the
fabric.
4. Pin all parts of the pattern on the cloth. Make sure the pins are placed at the
right angles to the edge of the pattern, one inch from the edge. About six
inches apart for straight edges. For curved edges, the pins should be nearer
each other.
5. Avoid lifting the cold while putting the pins on their places. It might change
the position of the grain line.

What is it?
Tips in cutting the fabric and transferring sewing lines
1. Cut the large pieces first.
2. Cut along the edges of the pattern.
3. Hold the fabric with your left hand. Do not hold the pattern and material up
nor place your hand under the fabric while cutting. This may stretch the fabric
out of shape if cut in this manner.
4. For long spaces, such as straight side seam, use long strokes.
5. For short spaces, curved spaces use short strokes.
6. With the use of a tracing wheel and dressmaker’s carbon paper so that all
markings are on the wrong side of the fabric.
7. Fold each piece together with the pattern until you are ready to work on it.
8. Before removing the pattern and the pin from the fabric, study each piece
carefully so you will know what part of the project it is and what you will do.

ENGAGEMENT
What’s more?
Let’s examine the following steps on how to prepare fabrics for cutting for household
linen.

1. Fold the cloth on its lengthwise grain with the wrong side out.
2. Lay and pin the pattern on the cloth.
3. Mark all stitching and folding lines.
4. Mark all allowances.
5. Cut the cloth.
6. Transfer all marks to the other side of the cloth.
Activity: 1.2
You may now prepare the fabrics for cutting. Just follow the steps and you will never
go wrong.
If you have any questions ask your mother or a sewer. Now how’s your work?
What else I can do?
While working on the cutting of the fabric the following should be observed by the
students.
1. Ensure your working tables are at a good level
2. When sewing keep your fingers clear of the sewing point all the time
especially when you are a beginner or you use
3. When cutting always ensure you are wearing closed shoes.
4. Be aware when using pins
5. Make sure floors are clean of any unnecessary items while working.
6. If possible avoid drinking and eating especially around machines and
materials.

ASSIMILATION
A. Let us check your understanding. Answer the following questions on your
notebook.

1. How do we draft the patterns for a pillowcase and table napkin?

__________________________________________________________________________________
__________________________________________________________________________________

2. How do we fold the fabric when cutting?

__________________________________________________________________________________
__________________________________________________________________________________

3. Why do we need to hold the fabric while cutting?

__________________________________________________________________________________
__________________________________________________________________________________

4. What kind of stroke is used in cutting long spaces?

__________________________________________________________________________________
__________________________________________________________________________________

What I can do?

B. Tell whether the following steps are correct . Write C for the correct step and I
for the Incorrect

_____ 1. Determine which type of fabric fold you will use to maximize the use of the
fabric.
_____ 2. Fold the fabric with the right side out and lay it on the table.
_____ 3. Before removing the pattern and the pin from the fabric, study each piece
carefully so you will know what part of the project it is and what you will do.
______4. Make a trial placement of all the pattern pieces to economize the use of
the fabric.
______5. Hold the fabric with your left hand. Do not hold the pattern and material up
nor place your hand under the fabric while cutting. This may stretch the
fabric out of shape if cut in this manner.
______6. For long spaces, such as straight side seam, use short strokes.
______7. Before removing the pattern and the pin from the fabric, study each piece
carefully so you will know what part of the project it is and what you will do.
______8. Do not cut along the edges of the pattern
______ 9. Use light colored tracing paper to make the lines visible
______10. When sewing put your fingers in the sewing point all the time

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 5
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Sewing of household linens

II. Most Essential Learning Competency:

Markets finished household linens in varied/creative ways
TLE 6 HE Oe – 10TLE6HE-Og-1
III. Learning Resources:
Life Skills Through TLE 6, pp. 118-123

IV. Procedures:
INTRODUCTION
What I need to know?
You must have a deep knowledge of your product and the products of your
competitor entrepreneurs so that you will always strive to be different and unique.
People tend to get bored or not interested in buying the same products without
innovations. You must know the strengths and weaknesses of your products. You
must know the different marketing strategies to sell your products.

What’s New?
What are the market trends should be done in marketing household linens?
1. Pictures of different household linen

Table Runner Table

Cloth
 Bed Sheet Pillow Case

2. Unlocking of difficulties

Marketing - is the study and management of exchange relationship. It is the business

process of identifying, anticipating and satisfying customer needs and wants.
Because marketing is used to attract customers.

2. Different types of marketing and its meaning.

Social Marketing – seeks to develop and integrate marketing concepts with other
approach to social change.

Direct Marketing – the business of selling products or services directly to the public.

Relationship Marketing – is a form of marketing developed from direct response of

marketing campaign that emphasizes customer retention and satisfaction rather
than sales transactions.

Word of Mouth Marketing – differ from naturally occurring word of mouth, in chat it is
actively influenced or encourage by organization.

DEVELOPMENT
What I know?
A. Why is it important to know the different marketing strategy?
B. What are the different ways to market your finished product?

What’s in?
Discussing New Concepts and Practicing New Skill.

What are the effects of packaging and labelling household linen?

PACKAGING LABELLING

- is the science, art and - Is a part of branding and

technology of enclosing or enables product
protecting products for identification.
distribution, storage, sale and - It is a printed information
use. that is bonded to the
- Refers to the process of product for recognition and
designing, evaluating and provides detailed
producing packages. information about the
 - Can be described as product
coordinated system of preparing
goods for transport, warehousing,
logistics, sale, and end use.

PACKAGING MATERIALS LABELLING MATERIALS

ENGAGEMENT
What is it?
A. MATCHING TYPE. Identify the packaging material used in the following
household linen. Match column A to column B.
A B

1. sinam
ay

box

glass
2.

3.
B. ENUMERATION. Enumerate at least five (5) importance of packaging and labelling
of household linens.

C. IDENTIFICATION. Name that logo. Identify the logos of different online selling.
Match column A to column B

A B

1. Shopee

Olyx.com

Lazada
2.
Ayosdito.com

3.

4.

5.

ASSIMILATION

Put a check (/) if you agree and (x) if you do not.

___ 1. Creativity in making a label is important in promoting a product.
___ 2. Quality is not important in a product.
___ 3. The advertisement must also be creative.
___ 4. Planning is important in a business.
___ 5. In selling a product, it is necessary to know the target market.

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________
I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 6
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Food Preservation

II. Most Essential Learning Competency:

● Explain the different ways in food preservation

● Identify uses of tools/utensils in food preservation

● Apply basic skills in preserving food

TLE6HE-Og-1
III. Learning Resources:
Life Skills Through TLE 6, pp. 108-117

IV. Procedures:
INTRODUCTION
What I need to know?
In the Philippines, People are known for their resourcefulness and practically
saver. Especially during the time of quarantine where all Filipinos weren’t able to go
outside on their normal basis because of the Covid Pandemic. It was strictly imposed
and implemented by the government that’s why some has to find ways on how they
can save food for the coming days. Having basic skills and knowledge on
conducting food processing it would be of great help to the family and in business
as well.

In this lesson, learner will have a walkthrough of the lessons expectations.

Learner is expected to gain basic skills in food preservation and apply skills in
preserving.

What’s new?
A. WORD PUZZLE. Study the word puzzle below. List down 5 common methods you will
found in the puzzle that are related to food preservation.

C L S M O K I N G P Q R U P Q P T S
A P P L A U P Q F K A F J I A L F A
S T E R I L I Z A T I O N C S M G L
S O O K S J L S R L S V K K D O H T
D U I J F R E E Z I N G L L F I T I
F R U H D N K Z T J Z C M I R U R N
G T Y G F M M X Y H E T N N T J E G
H R T I G B R E U G D Y O G Y M S P
N E R D N H D W I F C H P T U N W U
B W E S H G S D O D C U R I N G Y L
V R E F R I G E R A T I O N I B I H

1.___________________________
2.___________________________
3.___________________________
4.___________________________
5.___________________________

DEVELOPMENT
What I know?
A. Look at the picture below and answer the following questions:

1. What is this?__________________________

2. How seldom do you eat sardines?

______________

3. How long it is allowable to eat?___________

4. How ‘s the taste and the freshness of the

fish?__________

5. What process of food preserved it is made of?

______________

Sardines is one of the food preserved that is very convenient and of its ready to eat
food. Canning is the method used in sardines in food preserved

What’s in?
Here are the methods or ways in food preservation.
1. Drying – is one of the man’s oldest methods of preserving food. Drying
preserves food by lowering the moisture content below at which
microorganisms can grow and reproduce. Drying can be accomplished
through: Sun - drying – - There is also drying during smoking.
2. Salting is the preservation of food with dry edible salt. It is related to pickling
in general and more specifically in brining (preparing food with brine, that is
salty water) and is one form of curing.
3. Freezing-This is a quick and convenient way to preserve food such as meat,
meat, poultry, and fish, which are stored in the freezer until they are to be
consumed.
4. Pickling is the preservation of food in brine or vinegar with or without
bacterial fermentation.
5. Processing/Curing- This method is done by soaking or injecting meat with
preservatives like sugar, salt, and vinegar solution.
6. Canning – This is a method in which processed food is placed and sealed in
airtight cans.
Example: sardines, tomato sauce, pineapple sauce

What is it?
B. Give the appropriate ways to be applied in the food preservation in each
scenario.

_________________1.Rizza Mae bought 4kls of mangoes in the market. She is thinking

what to do with the excess mangoes? What do you she will do to use the left
mangoes?
_________________2.Julie’s husband caught plenty of fishes in the sea. She wasn’t
able to sell those fish in the market, What process /technique will you advise her to
do the left fishes?
_________________3.Joshua wanted to make a souvenir for her family who will visit
him on the approaching fiesta.
_________________4.In Baguio, they have preserved meat in different and traditional
way. They believed meat becomes more taster. What do you call it?
_________________5.Lanie asked her mother to make her favorite dried pusit because
she’s wanting for it. In order to satisfy Lanny’s cravings, what do you think her mother
will do with the fresh pusit?

C. IDENTIFICATION. To further evaluate the understanding do the next activity.

Explain what process was used for each item.
1. ________________ 2. ________________ 3. _________________

4. ____________________ 5. ____________________
ENGAGEMENT
What’s more?

What then is the difference between tools and equipment? One major difference is
the use of electricity.

The teacher will then present a photo and explain where these specific tool or
equipment are used.

Tools and Equipment needed in preserving food

1. Knife- is a cutting tool used in paring, peeling,
and cutting food.

2. Mixing bowl- is used for placing and mixing

ingredients.

3. Tray- is a rectangular, shallow container where ingredients are

placed during preparation.

4. Chopping board – is where food is placed when cut.

5. Colander- is where vegetables and fruits are drained.

6. Glass measuring cup- is used in measuring liquid ingredients.

7. Measuring spoons – are used for measuring

ingredients in small quantity.

8. Preserving bottles- it is where food to be preserved are placed.

9. Grater – used for grating fruits or vegetables.

 10. Funnel- is used for placing liquid in containers with small opening.

11. Strainer- is used in straining food to remove lumps or drain food

in small quantity.

12. Weighing scale- is used to weigh required ingredients

13. Hand towel-is used for wiping bottles and hands while working.

14. Plastic measuring cup-is used for measuring dry ingredients.

In utilizing tools and equipment extra careful should be taken. Be familiarized

to avoid confusion and untoward incident. Absence of tool would not make
successful food preservation.

What else I can do?

A. IDENTFICATION. Identify what tool is being described in Food Preservation.

Choose your answer inside the box

tray measuring spoons chopping board

knives funnel strainer

glass measuring cup colander

hand towel grater

1. Is a rectangular, shallow container where ingredients are placed during the

preparation
2. Is where food is placed when cut.
3. Is where vegetables and fruits are drained.
4. Is used in measuring liquid ingredients.
5. Are used for measuring in small quantity.
6. Is used in straining food to remove lumps or drain food in small quantity.
7. Is used for placing liquid in containers with small opening.
8. Used to cut or chop fruits or vegetables
9. Is used for wiping bottles and hands while working.
10. Used for grating fruits or vegetables.

B. Analyze the situation and give what tool is needed. Write your answer on your
notebook.

Your mother is asking you to help her to prepare pickled papaya. She prepares all
the needed material, She told you to wash the ingredients using (1.)____________after
washing she asks you to cut using (2.)____________the fruits into small pieces ,After
cutting into small portion, you need (3.) ___________ to make it more fine. Your
mother is already cooking the Pickled Papaya. While she’s cooking you need to
sterilize the bottle to be used for the Pickled. You will use (4.)_______________________
to know if you have the right amount of pickled papaya before transferring it to a
bottle. You need to use (5.)__________ in wiping the bottles you sterilize.

What I can do?

C. Let us prepare a project plan for the Picked Papaya. On your notebook make
a write the parts of project plan.
Parts of a project plan
1. Name of projects- title of project to be accomplished/made.
2. Purpose – the target output
3. Materials/ tools needed- items that is need in the making
4. Design or blueprint of the project – An illustration of the project wish to be
made
5. Procedure – steps in making the project
6. Assessment – testing and checking of the finished output/ product. A
scorecard or a rubrics is used for evaluation the project.

ASSIMILATION
A. Let us check your understanding. Answer the following questions on your
notebook.

1. What are the different ways in food preservation?

___________________________________________________________________________
2. Explain in three to five sentences the different ways in preserving Food.
___________________________________________________________________________

Scoring Guide ( Point Description)

SCORE DESCRIPTION
 5 Written 3-5 sentences with correct grammar and concept
isemphasized.

4 Written 3-5 sentences with error in grammar, but concept is

emphasized.

3 Written 1-2 sentences with error in grammar and concept is

not clear.

What I can do?

B. Follow your project plan and this procedure to come up with Pickled Papaya.
Procedure:
1. Make sure all the materials are present.
2. Peel and grate the green and unripe papayas.
3. Slice and shape according to your preference the carrots, green and red bell
pepper or siling haba, onions, and cucumber.
4. Design your finished product bottles or food containers. Put the grated
papaya together with the carrots, cucumber, red and green bell pepper or
siling haba, onions, and raisins in the container. You may blanch first the
carrots.
5. Put the minced garlic and ginger, ground black pepper or paminta in a
clean, used cloth and tie it tightly to avoid spilling.
6. In a heated pan, boil the vinegar and sugar, together with the tied spices
(ginger, garlic, black pepper). Add salt.
The teacher presents the mechanics of the presentation: RUBRICS FOR THE OUTPUT
OF THE ACTIVITY

Level of Compliance Earned

CRITERIA
5 4 3 2 1 points
91%-
60%
Completeness 100% 81%-90% 71%-80% 61%-70%
complete
of materials complet complete complete complete
and below
e
Procedur
Procedure Procedures Procedures
es were
s were were were Most steps
Follows proper followed
followed followed followed were
procedure complet
completel completely completely unfollowed
ely by
y by 90% by 80% by 70%
100%
Clean, 100% 90% clean 80% clean 70% clean Poor
organized clean and and and working
working place and organized organized organized condition,
organize before, before, before, not
 d before,
during
during during and during and
and after organized
and after after work after work
work
work
all 1 member
2 members 3 members 4 members
Cooperation members did not
did not did not did not
of all members coopera participat
participate participate participate
ted e
minimal
Independ
Level of Only minimal supervision Maximum
indepen ent with
teacher’s supervision is with supervision
dent little
supervision needed intervention is is needed
supervision
needed

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY

ELEMENTARY TLE 6 – HOME ECONOMICS

Week No. 7
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Food Preservation

II. Most Essential Learning Competency:

● Conduct simple research to determine market trends and demands in
preserved/processed foods.
● Assesses preserved/processed food as to the quality using the rubrics.

III. Learning Resources:

Life Skills Through TLE 6, pp. 63-67

IV. Procedures:
INTRODUCTION
A. Read the following sentences and identify what is being asked. Choose the
correct answer from the pool of words below.
REFRIGERATION FOOD PRESERVATION
DRYING SALTING SMOKING

________1. It is the process of preparing food for the future consumption by

preventing its spoilage.

________2. Oldest and most common method of preserving food.

________3. An application of salt to the food to be preserved.

________4. Food is kept at low temperature to prolong their freshness.

________ 5. It is a method in which food items such as cured meat of fish is exposed
to smoke not only to preserve them but also to add flavour and color.

DEVELOPMENT
What I know?
Based on the pictures shown, what are the different ways of preserving food. Write
your answer on your notebook.

1. _____________________ 3. ___________________________

2. _____________________ 4. ___________________________

What’s In?

In preserving food, first we need to

be careful in selecting the food to be
preserved. To be successful, you have to
know the right kind of food to preserve
and the appropriate method to use. Here
are some pointers to select the food to be
preserved.
A. Selecting Fruits and Vegetables

● Select food that are fresh and of high quality.

● Select fruits and vegetables that are just ripe.

● Fruits like guava, santol, pineapple among others are good for jelly because of
their pectin and ascorbic acid content.

● Fruits and vegetable should be fresh, young in season.

● Avoid fruits and vegetables that have visible bruising or damage. This may
cause them to spoil faster.

● The fruit or vegetable should be heavy for its size, which signals that is fully
mature and ripe.

● Talk to the vendor at the farmer’s market to find out when the food was
harvested. The most delicious fruits and vegetables are those that ripen on the
vine and those that are eaten soon after harvest.

B. Selecting Meat

● Never buy meat that’s past the expiration or sell-by

date.

● Also, buy meats at the store only after purchasing

other
needed items for a certain menu decreasing the time the meat is out of
refrigeration.

● The product should not have any foul smell; there should be no marks or stain in
the meat ; it should be reddish and natural in color, and the flesh should be soft
and firm.
C. Selecting Fish

● Fish should be fresh. Preserve only fish that

are excess of the daily consumption.
 ● Eyes should be clear; flesh should be firm; belly should be intact; gills are reddish;
scales are shiny and slippery and firmly attached to the flesh.

D. Eggs

It should have a rough shell; it should submerge in

water (should not float); it should be clear inside when
placed in front of the light.

What is It?

A. Put a check (/) if you agree on the practice and an ( x ) if you disagree.

___1. Preserve only fish that are excess of the daily consumption.
___2. Choose meat with strong odor.
___3. Guava is good for jelly because of their pectin.
___ 4. Select high quality of fruit and vegetables.
___ 5. Preserve fruits and vegetables that are in season.

B. TRUE or FALSE. Write true if the statement is correct and FALSE if the statement is
incorrect.

1. Fresh beef is reddish and firm with no foul odor

2. Fresh fruits and vegetables are those that are ripened on the vine.

3. Preserve expensive fish and those that are not available in the market.

4. The fruit or vegetable should be light for its size, which signals that it is fully

mature and ripe.

5. High-quality, fresh meat smells neutral to mildly but never uncomfortable

ENGAGEMENT
What’s more?
Preserved food like fruits jams, dried fish, ham and other processed foods are
much in demand in the market. For this reason, it can be a suitable business venture
for people looking for ways to supplement the family income.

It is also included in recipe suggestions which students can use for their
preservation output as well as market survey to be conducted by the students
determine market trends and demands. Additionally, they will get the chance to
have their products rated by their peers.
A. TASK 1: List three examples of food to be preserved.

A. Meat B. Fish C. Fruits and Vegetables

1._________ 1. ________ 1. _____________

2. _________ 2. ________ 2. ____________

3. _________ 3. ________ 3. ____________

B. TASK 2: Word Find

Find words related to methods of food preservation as many as you can in the
puzzle

S P I C K l I N G E

S A L T I N G R E L

D H L V V B G F E K

F D G T V N H G E U

O R H H I M N H E I

O Y H J V N M J J O

D I F K B K G K K F

H N J L J J K L F G

J G G L N M L E B H

P R E S E R V E N N

How much have you learned?

Write on your notebook the method of food preservation for each item.
1. tinapa 6. shrimp paste
2. sausage 7. tocino
3. daing na isda 8. ice cream
4. guava jelly 9.bagoong
5. strawberry jam 10. ham
ASSIMILATION
What I can do?
A. Create a product survey form/ questionnaire.(Guided by parent) Include the
following questions.
1. Do you purchase/ consume/ preserved/processed food?

YES ____ NO ___

2. How often do you purchase/ consume preserved/ processed food?

OFTEN ____ SOMETIMES_____ SELDOM_____ NEVER ________

3. What type of preserved/ processed food do you like to purchase/ consume?

____ Pickled vegetables/ fruits

____ Fruit jam/ jelly

____ Salted fish/meat

____ hotdog/ bacon/ ham and other processed meat.

B. Answer the following questions in your notebook.

1. What are the advantages of preserving food to your family?

2. How can you ensure that you have succeeded in preserving your food?

3. How do you preserve fruits, eggs, vegetables, and meat?

4. How can food preservation business contribute to the livelihood of a family

and community?

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

Pupil/Student’s Signature:_________________________/ Date: _________

Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF IMUS CITY
ELEMENTARY TLE 6 – HOME ECONOMICS
Week No. 8
LEARNING ACTIVITY SHEETS

Name of Learner_____________________________ Date: _______________________

Grade & Section:____________________ Teacher: _______________________

I. Title of the Lesson:

Food Preservation

II. Most Essential Learning Competency:

Market preserved/processed food in varied/creative ways with pride

III. Learning Resources:

Life Skills Through TLE 6, pp. 132-135

IV. Procedures:
INTRODUCTION
What I need to know?
Now that you have learned about coming up with a quality
preserved/processed food, it is important that the items will also be packaged
creatively and artistically for it to be attractive to the target market.
● Quality food plus creative packaging equals to increased sales and profit.

● Computing for the cost and Profit

First, you have to compute the total cost of the product. Then compute for the
mark-up in order you to earn profit. The excess amount less the cost is the profit
but also to add flavour and color.

What’s New?
Study the picture below. Can you compare the packaging of the two longganisang
Imus? What can you say about it? Write your answer on your notebook.
PICTURE A PICTURE B

DEVELOPMENT
What’s In?
Packaging plays an important role in marketing products.

Packaging is a marketing tool.

Packaging can make an important contribution to profits through the simulation of

sales and improved profits.

Packaging is the materials in which objects are wrapped before being sold.

ENGAGEMENT
What’s more?
Imagine that you are going to sell a product, can you design your own packaging?
In your notebook design your own packaging. Observe the following guidelines
below.
1. Make several studies or designs to choose from
2. Make sure that the cost or the packaging does
3. exceed 15 to 20 percent of the cost of the product itself.
4. Make the packaging attractive to showcase your
5. product but make sure that it does not become too expensive.
6. Label the packaging with the name of the product.
7. If it is a food item, put the ingredients used to produce It on the label

SCORE CARD IN PACKAGING DESIGN

ASSIMILATION
What I have learned?
A. Answer the following on your notebook.
1. What do you need to consider in packaging finished products!
2. How are you going to market your product?
3. How do you compute the cost and selling price of the finished
4. How will you know if you are earning or not?

B. Submit three packaging samples for preserved/processed foods. date, and page
number. Rate the samples using the rubrics provided.

CRITERIA SCORE
4 3 2 1
Very good Good Fair poor
Timeliness
Information
Orderliness

What I can do? Do?

If the statement ¡s correct, write T; if it is not, write F. Write your answer in your
notebook
1. You can use any packaging material you want.
2. You do not need to add mark-up to get the selling price.
3. Place or location is very important in conducting a business.
4. The role of traders is to act as the link to the producer and
5. You do not need capital if you want to sell some preserved

REFLECTION
The learners, in their notebook, journal or portfolio will write their personal insights
about the lesson using the prompts below.

I understand that
__________________________________________________________________________________
__________________________________________________________________________________
________

I realize that
__________________________________________________________________________________
__________________________________________________________________________________
________

Parent’s Signature:_________________________/Date: __________

 Pupil/Student’s Signature:_________________________/ Date: _________

KEY TO CORRECTION
WEEK 1 - Management of Family Resources

DEVELOPMENT
A. Guess the Word B. Matching Type
1. Human 1. D
2. Material 2. B
3. Non- Material 3. A
4. C
5. E

ENGAGEMENT
A. Answers may vary B. Answers may vary C. Answers may vary

ASSIMILATION
1. D
2. A
3. D
4. C
5. B

WEEK 2 - Preparing a project plan for household linens

INTRODUCTION
1. Needle
2. Pin cushion
3. Measuring tape
4. Thimble
5. Fabric
DEVELOPMENT
A. IDENTIFICATION B. TRUE OR FALSE
1. Design/drawing a project 1. T
2. Evaluation 2. T
3. Name of the project 3. T
4. Objectives 4. T
5. Materials 5. T

ENGAGEMENT
A. Answers may vary B. Answers may vary C. Answers may vary

ASSIMILATION
 A. ENUMERATION
1. Parts of a project plan
A. Name of the Project
B. Objectives
C. Sketch
D. Materials and Tools Needed
E. Procedure
F. Evaluation
2. Answers may vary

B. IDENTIFICATION C. TRUE OR FALSE

6. Design/drawing a project 1. T
7. Evaluation 2. T
8. Name of the project 3. T
9. Objectives 4. T
10. Materials 5. T

WEEK 3 - Identifying supplies and Materials

DEVELOPMENT
A. IDENTIFICATION B. Answers may vary
1. Cotton
2. Wool
3. Silk
4. Linen
5. Synthetic
ENGAGEMENT
A. MULTIPLE CHOICE B. Answers may vary C. IDENTIFICATION
1. A 1. silk
2. B 2. cotton
3. D 3. wool
4. A 4. synthetic
5. D 5. Ramie
ASSIMILATION
A. Answers may vary B. Answers may vary

WEEK 4 - Sewing of Household Linen

ASSIMILATION
A. Answers may vary B.
1. C
2. C
3. C
4. C
5. C
6. I
7. C
8. C
9. I
10. I
WEEK 5 - Sewing of Household Linen
ENGAGEMENT
A. MATCHING TYPE B. Answers may vary C. IDENTIFICATION
1. D 1. Lazada
2. A 2. facebook
3. B 3. shopee
4. ayosdito.com
5. olx.com
ASSIMILATION
1. /
2. X
3. /
4. /
5. /

WEEK 6 – Food Preservation

INTRODUCTION
A. WORD PUZZLE (in any order)
1. smoking
2. salting
3. refrigeration
4. freezing
5. curing

DEVELOPMENT
A. Answers may vary B. C.
1. drying 1. salting
2. drying/canning 2. canning
3. pickling/freezing 3. drying
4. curing 4. freezing
5. drying 5. curing

ENGAGEMENT
A. IDENTIFICATION B. C. Answer may vary
1. tray 1. tray
2. chopping board 2. knife
3. colander 3. grater
4. glass measuring cup 4. Measuring cups
5. measuring spoon 5. Hand towel
6. strainer
7. funnel
8. knives
9. hand towels
10. grater

ASSIMILATION
A. Answer may vary B. Answer may vary

WEEK 7 – Food Preservation

INTRODUCTION
A.
1. food preservation
2. drying
3. salting
4. refrigeration
5. smoking

DEVELOPMENT
A. B.
1. / 1. true
2. X 2. false
3. / 3. true
4. / 4. false
5. / 5. True

ENGAGEMENT
A. Answer may vary B. In any order C.
1. pickling 1. Smoking/drying
2. salting 2. freezing
3. preserve 3. drying
4. food 4. canning
5. drying 5. canning
6. salting
7. freezing
8. freezing
9. salting
10. curing/freezing