Semi-detailed Lesson Plan in Technology & Livelihood Education 10

Specialization: COOKERY

I. OBJECTIVE/S:

At the end of the lesson, the students should be able to:

1. Identify the methods of cooking poultry and game birds

2. Cook poultry and game bird dishes (TLE_HECK10PGD-IIIf-h-26)
3. Appreciate the importance of being able to prepare poultry dishes

II. SUBJECT MATTER

Topic: Methods of Cooking Poultry and Game Dishes

Reference/s: K to 12 Cookery Module 10, pp. 297-312
Materials: Projector

III. PROCESS

A. Review of the past lesson

B. Motivation
Show pictures of poultry dishes through PowerPoint presentation.
Elicit reactions from the students.

C. Lesson Proper

Discuss the methods of cooking poultry and game dishes through powerpoint
presentation

D. Application

The students will prepare a simple poultry dish. (Chicken Lollipop)

Ingredients are pre assigned.

E. Generalization

Poultry may be cooked by either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the
part as in the case of meat
IV. AGREEMENT

Prepare for an individual output of a Cordon Blue.

Prepared by:

MARIPAZ M. SENORITA
T – III

Noted by:

JOCELYN N. NILLASCA
Principal - II
CHICKEN LOLLIPOP RECIPE

Ingredients:
1 or 2 pieces of drumettes
Calamansi
White pepper
Salt
Flour
Egg wash (egg yolk w/ water or milk)
Breadcrumbs
Oil for frying

Procedure:
1. Add calamansi in lollipop then season with salt and pepper
2. Marinate for five minutes
3. Dip each roll on this order. Eggwash>flour>eggwash>bread crumbs
4. Chill the breaded chicken for 15 mins.
5. Cook the chilled lollipop until done