DETAILED LESSON PLAN

IN Agricultural Crop Production NCII (Agri-, Fishery Arts)

DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
DETAILED LESSON PLAN
IN Agricultural Crop Production NCII (Agri-, Fishery Arts)
School Grade & Section 9 Chrysanthemum & Star Cluster
Katipunan High School
SEMI-DETAILED DAILY
LESSON LOG Subject TLE
Teacher
Angel Grace P. Cumamao
Grading Period 3rd Quarter
Date March 12, 2024

Time 7:45-9:45 am (120mins) & 2:00-4:00pm (120mins)

I. OBJECTIVE

A. Content Standard The learner demonstrates understanding on promoting food and beverage products.

B. Performance Standard The learner demonstrates knowledge and skills in food and beverage service related to carrying out
upselling strategies.

C. Learning Components LO 3. PROMOTE FOOD AND BEVERAGE PRODUCTS (TLE_HEFBS9-12PP-IIIa-1)

(with LC)

D. Specific Objectives Cognitive: Identify the major types of Food Allergens;;

Psychomotor: Determine the steps on how to manage Food Allergy; and
Affective: State the importance of Food Allergy Awareness.

II. CONTENT

A. Topic Promote Food and Beverage Products

B. Lesson Food Allergens

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Pages

2. Learner’s Material
Pages

3. Textbook Pages Quarter 3 – Module 3: Promote Food and Beverage Products First Edition, 2019

4. Additional Materials for https://www.webstaurantstore.com/article/22/food-allergy-overview.html

Learning Resource
https://www.slideshare.net/ShivaniChholiya/presentation-7pptx-257669100
Portal

5. Other Learning TV, laptop, construction paper, masking tape, markers, printed pictures.
Resources
 IV. PROCEDURES

PRELIMINARY Teacher’s Activities

1. Greetings & Prayer:
- Arrange your chairs and pick some pieces of paper.
- Good morning/afternoon class!
- You may now take your seat.
2. Checking of Attendance
- Class monitor, who are absent today?
- Okay, thank you!
3. Checking of assignment
4. Reminder of classroom standard
- Okay class, let me remind you of our classroom standard
- Everybody read.

- F- FOLLOW
- B- BE PREPARED
- S- SPEAK

- Do you have any questions or clarifications regarding our classroom standard?

- If none then let us proceed to our first activity.
A. B. Reviewing the previous lesson or presenting the new lesson.
Our lesson for today is all about Food Allergens.
C. D. Establishing a purpose for the lesson.
- - This will be our objective for this morning/afternoon
- At the end of the lesson the students will be able to:
- Column 1, please read the first objective.
- Second column, please read the second objective, and for the last objective column three please read the last objective.

a) Identify the major types of Food Allergens;

b) Determine the steps on how to manage Food Allergy; and
c) State the importance of Food Allergy Awareness.

- Thank you!
- Let us find out later if we really achieved our objectives.
E. F. Presenting examples/instances of the new lesson
- - Before we proceed to our lesson this morning, I will ask you a question.
- Give me an example of food allergies.

G. H. Discussing new concepts and practicing new skills #1

FOOD ALLERGENS
An allergen is any normally harmless substance that causes an immediate allergic reaction in a susceptible person. Food
allergens are almost always proteins although other food constituents, such as certain additives, are known to have allergenic (allergy-
causing) properties. Although nearly any food can trigger an allergic reaction, there are nine foods that cause the majority of reactions.
MAJOR TYPES OF FOOD ALLERGIES
1. DAIRY MILK
A dairy milk allergy is one of the most common food allergies in infants and young children. Individuals who are allergic to cow's milk
should also avoid milk from other domestic animals. If you operate a coffee shop, discover the best non-dairy creamers for coffee.
Common Sources of Dairy Allergens: Buttermilk, cheese, pudding, sour cream.
Unexpected Sources of Dairy Allergens: Caramel, chocolate, lunch meat, steaks
2. EGG
Many people are also allergic to eggs, including young children. The whites of an egg contain the proteins that cause allergic
reactions, but sensitive individuals need to avoid eggs altogether since it's impossible to completely separate the whites and yolks.
Common Sources of Egg Allergens: Baked goods, macaroni, marshmallows, mayonnaise
Unexpected Sources of Egg Allergens: Foam topping on drinks, lo mein noodles, batter fried foods
3. PEANUTS
Peanuts are different from tree nuts, such as walnuts, almonds, and cashews. Instead, they grow underground and are in the same
family as beans, peas, lentils, and soybeans. Peanuts and tree nuts often come into contact with one another during the
manufacturing and serving processes.
Common Sources of Peanut Allergens: Baked goods, candy, peanut butter, mixed nuts
Unexpected Sources of Peanut Allergens: Chili, egg rolls, pancakes, meat substitutes
4. TREE NUTS
Tree nuts include cashews, pistachios, hazelnuts, walnuts, Brazil nuts, almonds, and coconuts. Most individuals who are allergic to
one kind of tree nut are also allergic to other types. Tree nuts and peanuts often come into contact with one another during the
manufacturing and serving processes.
Common Sources of Tree Nut Allergens: Nut butter, pesto, artificial nuts, nut-based milk alternatives
Unexpected Sources of Tree Nut Allergens: Cereals, energy bars, flavored coffee, Italian sausage
5. FISH
Over 50% of people who are allergic to one type of fish are also allergic to other types of fish. Affected individuals should avoid
seafood restaurants and fish markets, as there is a high risk of cross-contact at these places.
Common Sources of Fish Allergens: All types of fish
Unexpected Sources of Fish Allergens: Barbeque sauce, Caesar dressing, meatloaf, Worcestershire sauce
6. SHELLFISH
Shellfish fall into two groups: crustacea (shrimp, crab, lobster) and mollusks (clams, mussels, oysters, scallops). Crustacea are
responsible for the majority of shellfish reactions, which are usually severe. Being allergic to shellfish doesn't always mean an
individual is also allergic to fish, but they should still exercise caution.
Common Sources of Shellfish Allergens: Crustaceans, mollusks
Unexpected Sources of Shellfish Allergens: Asian dishes, foods with fish sauce as a flavor base sauce
7. SOY
A member of the legume family, soybeans alone are not typically found in American diets. However, they're frequently used in
processed food products and form the basis of many meat substitutes.
Common Sources of Soy Allergens: Edamame, soy sauce, tofu, tempeh
Unexpected Sources of Soy Allergens: Canned tuna, processed meat, crackers, canned soups
8. WHEAT
Wheat poses a significant risk to individuals with a wheat allergy and those with celiac disease. A wheat allergy is an immune
response to proteins in wheat while celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found
in wheat, barley, and rye. If your guests are allergic to wheat, use gluten-free ingredients and alternate grains like quinoa, rice, and
buckwheat.
Common Sources of Wheat Allergens: Bread, pasta, couscous, flour, seitan
Unexpected Sources of Wheat Allergens: Ice cream, gyros, imitation crab, soups, processed meat
9. SESAME
Sesame is the latest allergen to join the Big Nine. The proteins present in sesame seeds are the main culprits responsible for eliciting
allergic reactions, and individuals with a sesame allergy avoid all products containing sesame seeds, sesame flour, and sesame oil.
Affected individuals should also be cautious when consuming baked goods, as sesame seeds are commonly used in bakeries and
may come in contact with other baking ingredients.
Common Sources of Sesame Allergies: Baked goods, chips, Asian dishes, Mediterranean dishes
Unexpected Sources of Sesame Allergies: Salads, margarine, noodles, processed meat
HOW TO MANAGE FOOD ALLERGY

FOOD ALLERGY AWARENESS

Why is it important to be aware of your allergies?
It's important to be aware of your allergies in order to avoid exposure or cross-contamination with other food
products. Once you're familiar with the allergens affecting you, it's time to take proactive steps toward living safely. Start by reading
food labels carefully and avoiding items that contain allergens.
Allergies are life changing and can cause serious illness and can be fatal. Although there are no cures for food
allergies, having the information to eat, order food and shop wisely can make a great difference to people suffering from food allergies.

- That is the end of our discussion.

- Before we proceed to our next activity, any questions about our lesson?

- Since you don’t have any questions we will precede to our activity. Are you excited to our next activity?
 - Okay I’m so excited too.
I. J. Discussing new concepts and practicing new skills #2

K. L. Developing Mastery
Group Activity: “ROLL THE DICE”
Instruction: You are going to roll the dice and you will answer the question based on what number you got about what we have
discussed earlier. Each correct answer is equivalent of 10points and equivalent of 5points if it is incorrect. I prepared 10 questions for
this activity.
- Is that clear?
- But before that, I will group you into 3.
- Do you have any questions or clarifications?
Questions:
1. What are the different major types of food allergies?
2. What are the symptoms of food allergy?
3. How to manage food allergy?
4. What are the common sources of peanut allergens?
5. What are the common sources of egg allergens?
6. What are the unexpected sources of dairy milk allergens?
7. What are the unexpected sources of shellfish allergens?
8. What are the common sources of soy allergens?
9. What are the common sources of wheat allergens?
10. What are the unexpected sources of sesame allergens?

- So here are your scores.

Congratulations everyone!
M. N. Finding practical application of concepts and skills in daily living
Individual Activity: “Chit-Chat”
- Let the student give their insights.
As a food attendant, how do you handle customers with food allergies?

- Yes! Very good.

O. P. Making generalization and abstraction about the lesson
Individual Activity: “BRAIN TEST”
- What have you learned?

What is the importance of food allergy awareness?

- Very good!
Q. R. Evaluating learning
Individual Activity: “MULTIPLE CHOICE”
- Let the learners answer the formative assessment.
Instruction: Read the questions carefully and write only the letter of correct answer in a ¼ sheet of paper.

1) _______ is any normally harmless substance that causes an immediate allergic reaction in a susceptible person.
a. Allergic
b. Allergen
c. Allergies
2) Below are the types of allergies, EXCEPT
a. Dairy milk, egg, fish, wheat
b. Soy, peanuts, shellfish, sesame
c. Tree nuts, corn, chili, pepper
3) How to manage food allergy?
a. Wash utensils to avoid cross contamination
b. Be cautious of places where serving utensils are shared
c. Both A and B
4) Why is it important to be aware of your allergies?
a. In order to avoid exposure or cross-contamination with other food product
b. In order to enjoy the food you order
c. In order to avoid expensive bills
5) What are the symptoms of a food allergy?
 a. Itchy eyes
b. Headache
c. Colds

- Okay, time is up.

- Let us check your paper.

- (Clockwise) Write corrected by.
- Return the paper to the owner (Counter clockwise.)

- Who got 4 and above?

- Let’s give them five claps.
- Who got 3 and below?
- Let us give them 3 claps.

- That’s all for today, Goodbye class!

S. T. Additional activities for application and remediation
Remediation: For those who got 3 and below we have an oral recitation about food allergens.
Enrichment: Advance study on Techniques in Carrying plates and ashtrays.
V. VI. REMARKS: For those who got 4 and above, advance study on Techniques in Carrying plates and ashtrays.

VII. VIII. REFLECTION

A. B. No. of learners who earned 80% in the evaluation

C. D. No. of learners who require additional activities for remediation
E. F. Did the remedial lessons work? No. of learners who have caught up with the lesson
G. H. No. of learners who continue to require remediation
I. J. Which of my teaching strategies worked well? Why did this work?
K. L. What difficulties did I encounter which my principal or supervisor can help me solve?
M. N. What innovation or localized materials did I use/discover which I wish to share w/ other teachers?

Prepared by: Angel Grace P. Cumamao

Practice Teacher

April Lyn C. Becari

Cooperating Teacher