Learning Area HOME ECONOMICS- FBS NC II

Learning Delivery Modality Distance Learning - Modular

School Malvar Senior High School Grade Level Grade 12

Learning
Teacher Maureen L. Agbing FBS NC II
LESSON Area
EXEMPLAR Teaching January 18-22, 2020 Quarter Second
Date
Teaching
12:00- 4:00 M/W No. of Days
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding on promoting food and beverage products.
B. Performance
Standards

C. Most Essential Quarter III

Learning LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS (PP)
Competencies (MELC)
Learning Outcome Know the product

D. Enabling
Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide
N/A
Pages
b. Learner’s Material N/A
Pages
Technical-Vocational-Livelihood Home Economics Food and Beverage Services
c. Textbook Pages
Manual DepEd pp. 144-180, Competency Based Learning Materials-TESDA
d. Additional
Google.com
Materials from
Learning Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES
What’s In
The following skills and knowledge shall be the focus of this module:
1. Develop knowledge about common food allergens;
A. Introduction 2. Identify the names of dishes in the menu and their accompaniments; and
3. Express the importance of knowing the common food allergen as a food
server.

B. Development
What I need to know?
 Do you have allergies? Or do you know someone who has allergies?
What are they allergic to? Why are food allergies so serious?
True food allergies come in various forms. It can be a slight case such
as headaches or a rash to a certain product to some causing severe
reactions, including death. Any food can cause an allergic reaction but
most are caused by eight foods known as the BIG 8:

1. Milk
2. Eggs
3. Peanuts
4. Tree nuts (such as almonds, cashews, walnuts)
5. Fish (such as bass, cod, flounder)
6. Shellfish (such as crab, lobster, shrimp)
7. Soy
8. Wheat

The students will read the Information Sheet No. 1 about Food Allergies: What You
Need to Know

What’s More
Answer the following questions:
1.Why is it important to know and identify the food allergens that are present in
the dishes in the menu and ask the guests if they have any allergies?
2.Why should you always update your product knowledge and share it with
other staff?

The students will answer the following activities for further lerning:

What I Can Do
ACTIVITY 1

A. Spot that Allergen. In this activity, you are going to identify which
of the 8 Food Allergens are present in the Food Labels pictures below. Write
your answer on the space provided:

1. What food allergens can you spot in this

ingredient list?

C. Engagement ➢ ________________________
➢ ________________________
➢ ________________________

2. What are the food allergens you see in

this food label?
➢ _________________________
➢ _________________________
➢ _________________________
 3. How about this food label?
➢ _______________
➢ _______________
➢ _______________

What I Have Learned

Check me out!

 The 8 Main Types of Food Allergens are:

1.
2.
3.
4.
5.
6.
7.
8.
B. Today, I have learned that I need to have product knowledge
because ….

Assessment

Directions: Write TRUE if the statement is correct and FALSE if the statement
is wrong. Write your answer on the pace provided.
D. Assimilation
_______________ 1. Knowledge about food, beverages, the services you offer
and the facilities available is called “product knowledge”.
_______________ 2. Paprika are small cubes of fried or toasted bread used for
garnishing salads.
_______________ 3. Cheese can be made from cow, sheep or goat’s milk.
_______________ 4. Alcoholic beverages include wine and soft drinks.
_______________ 5. Main courses include beef, lamb, poultry, fish, pork and
snacks.
_______________ 6. One of the reasons why customers are unable to interpret
the menu is because they might have difficulty understanding the language.
______________ 7. Food accompaniments are often mainly to enhance the
flavor of the main dish or to counteract its richness.
______________ 8. It is not vital for every hospitality employee to have an
excellent knowledge of the products and services offered by their workplace.
______________ 9. Incorrect information given about the menu would affect
customer satisfaction.
______________ 10. Food labels must not highlight food allergen ingredients.
c. exactly as the guest ordered
 I realized that ______________________
V. REFLECTION
I understand that _____________________________________

Prepared by:

MAUREEN L. AGBING
Teacher II

Checked by:

MARVIN M. SALUDO
Master Teacher II

Noted by:

JHOMAR C. SOR, Ed. D

Principal II