School AROROY MUNICIPAL COLLEGE Grade Level 2nd Year

LESSON PLAN Manilyn p. Nunez TLE 222: Teaching ICT as an Exploratory

Teacher Learning Area
Course
Midterm Second Semester
Teaching Dates & Time March 5, 2023 – 10:30-11:30

I. OBJECTIVES
A. Content Standards The learner will discuss the factors of food selection
B. Performance Standards The learner should explain the importance of Food selection
C. Learning Competencies/Objectives The learners should be able to:
(Write the LC Code for each)  Define Food selection and its type
 Discuss the importance of Food selection
 Enumerate the three types of food storage
 Appreciate the value of Nutritional needs

FOOD SELECTION
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
 4. Additional Materials from
Learning Resource (LR) portal
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
PowerPoint Presentation
Teacher’s Activity Student’s Activity
The teacher will ask questions about the (The students will participate to answer the question)
topic
What is your prior knowledge or ideas about
Food selection?
The teacher will group the students into two
groups. (The students listen attentively and participate and answers
• All students will describe the importance may vary)
of food selection
Food selection
–Food choice refers to how people (The students listen attentively and
decide on what to buy and eat. A complex participate during the discussion)
set of factors that vary from person to
person and depend on culture, heritage and
up-bringing all influence food choice. We
may look for price if we need to stick to a
budget, or look for allergen information if
we have a food allergy.
Factors that Influence Food Choices
Culture. This will play a significant role in
your food choices as every culture has its
customs, ingredients and foods.
 Cost
 Convenience & Access
 Time
  Education
 Passion for Cooking
1. How can you choose foods wisely?
1. Establish regular meal times
2. Read food labels when you are
purchasing food items.
3. Make small substitutions in your diet
to cut calories.
4. Plan meals and snacks, and make
certain to have healthier food choices on
hand.
5. Portion your servings to control the
amount.
2. What is food storage?
Food storage is a way of decreasing the
variability of the food supply in the face of
natural, inevitable variability. It allows food
to be eaten for some time after harvest
rather than solely immediately.
Enumerate the three types of food storage
and four forms of food.
Three types Food storage:

1. Dry storage
–Foods that need to be kept dry are usually
stored in cabinets or store rooms. Cereals,
canned foods packaged foods and other dry
food items should be kept in cool dry and
clean places in the kitchen. Food should not
be stored above refrigerator or cooker or
near any heat outlet. The temperatures of
these areas are warm and favorable for the
growth of microorganisms. Storage areas
must be kept clean so, you should wipe spills
as soon as they occur to avoid attracting
insects.
2. Refrigerator storage

Refrigerator temperatures should be

between 0oC and 7oC. Temperatures in the
refrigerator vary depending on the part of
the refrigerator. The shelves on the door are
not as cold as the inside. This area is good
for storing eggs. The lower part of the
refrigerator is also not very cold so
vegetables can be stored there. Foods stored
in the refrigerator must be covered well so
that it would not dry out or absorb odours
from other foods.
What are the factors that influence our
selection or choice of food?

a. The money you have

The more money you have the more foods
you can buy and the greater your choice.
People who have a lot of money can afford a
variety of meals and can eat away from
home. People with small incomes have a
limited choice and it becomes a hard task to
buy enough food to meet family needs.

b. Likes and dislikes

You eat to keep alive and healthy. At the
same time most people also eat to enjoy the
food. People tend to eat foods they like and
avoid those they dislike.

c. Advertisements
Another great influence on food choice is
advertisement. Advertisements have a way
of persuading people to make choices.

d. Nutritional needs

Your food choice will also depend on your

need for food. Everyone has a biological
need for food. It is essential for life without
food one becomes weak and ill. People vary
in the amount of food they need for reasons
like health, age and activity. Your choice of
food
3. Freezer storage

The temperature of the freezer should be -

18oC or below. storing foods in the freezer is
a great way to maintain their quality,
freshness and nutritional value. Freezing
preserves food for extended periods
because it prevents the growth of
microorganisms that cause both food
spoilage and foodborne illness.

Four forms of food:

1. Fresh food

Fresh foods provide most nutrients since

processing may destroy the nutrients. Fresh
foods are natural and do not require
fortification or processing. They therefore
cost less. How ever, because they are fresh
they spoil fast.

2. Frozen food

Frozen foods are much nearer to fresh foods

as far as nutrient content is concerned.
Freezing prevents the action of enzymes and
microorganisms. Microorganisms are minute
organisms which we can not see but which
can be very harmful to us and can spoil our
food.

3. Dried food

Dried foods have their moisture removed.

Some dried foods like milk powder, can be
reconstituted by adding water. Dried foods
do not require refrigeration. They are light in
weight and take up les storage space.

4. Canned food

Canned foods are convenient to use. They

will not spoil as long as the can is not
punched. Canned foods should be stored in
cool dry places. They do not have the taste
of freshly cooked foods. They are much
more expensive than foods in other forms.
They have long shelf life that is they last
longer. Unless canned foods are fortified

D. Discussing new concepts and
practicing new skills #1
with nutrients they loose most of their
nutrient content.
The teachers will discuss the continuation of
the topic and call someone to read/explain The student listens attentively.
the other content.
Food Selection and Preparation: A
Laboratory Manual, which guides students
through the fundamentals and basic The students may answer base on their understanding the
principles of food preparation, from the lesson during the discussion.
recipe to the table, from the raw ingredients
to the final product.
This manual equips students with a working
knowledge of the nature of ingredients and
how they function in particular foods. A wide
range of exercises--addressing topics from
food preservation to frozen desserts,
measuring techniques to fats and emulsions,
fruit selection to egg cookery, breads and
pastry to meat and poultry--guide students
through standard recipes, with clear and
complete directions for handling ingredients
and cooking foods. Throughout, vocabularies
introduce technical words essential to
understanding food products and
preparation. Questions to test students'
knowledge follow each exercise. The text
also includes discussion of laboratory
procedures, sanitation in the kitchen,
emergency substitutions, identification of
meat cuts, the safe storage of food, and the
care and cleaning of small appliances.
E. Developing mastery
(Leads to Formative Assessment 3)
F. Finding practical application of
concepts and skills in daily living
G. Making generalizations and
abstractions about the lesson
H. Evaluating learning
The teacher will review the topic through (Students may answer)
asking questions: The students give their opinion and application
 Give some learning or insight about
the discussion recently.
READ AND EXPLAIN The students will participate and they're going to read and
The teacher will call someone in class and explain.
ask the student to read and explain what
they read.
The teacher will help the students in making (The students may answer based on their own opinion)
generalizations through asking question:
How can you apply those factors and
preparation when you are going to choose
food.
Identification: Identify the correct answer Answers;
Identification
_______________ Foods that need to be 1. Dry storage
 kept dry are usually stored in cabinets or 2. Freezer storage
store rooms. 3. Refrigerator storage
_______________ Storing foods in the 4. Canned food
is a great way to maintain their quality, 5. Dried food
freshness and nutritional value. 6. Frozen food
_______________ temperatures should be 7. Fresh food
between 0oC and 7oC.
should be stored in cool dry Enumeration
places.
_______________ They are light in weight 1.The money you have
and take up les storage space. 2. Likes and dislikes
_______________ are much nearer to fresh 3.Advertisements
foods as far as nutrient content is 4.Nutritional needs
concerned.
_______________ are natural and do not
require fortification or processing.

Enumeration: Give the four factors that

influence our selection or choice of food
1.
2.
3.
4.
I. Additional activities for
application or remediation
V. REMARKS

VI. REFLECTION

A. No. of learners who earned

80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons
work? No. of learners who have
 caught up with the lesson
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies worked well? Why did
these work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?