Republic of the Philippines

Department of Education
Region VI-Western Visayas
DIVISION OF CAPIZ

JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

Hipona, Pontevedra, Capiz

Detailed Lesson Plan in Cookery

I. OBJECTIVES
At the end of the lesson, the learners should:
A. Content Standards The learners demonstrate an understanding basic concepts and
underlying principles in preparing poultry and game dishes
B. Performance Standard The learners prepare a variety of poultry and game dishes founf
in different culture
C. Learning Competencies/ LO1: Perform Mise en Place (TLE_HECK9-12PGD-IIIE-25)
Objectives
(Write LC Code) 1. Identify the market forms of poultry.
2. Determine the poultry cuts according with the
prescribed dish

II. CONTENT PREPARE POULTRY AND GAME DISHES

III. LEARNING RESOURCES
a. Materials Pictures, rubric, video presentation
b. Other Learning Resources
IV. PROCEDURES
Teacher’s Activity Students’ Activity/Response Remarks
A. Reviewing previous lesson
What are the finishing techniques in sauce Answers may vary
making?
B. Establishing a purpose for the
lesson

PICTURE Puzzle

 Learner will be grouped into 4,

Indicator no. 4
each group will be given 1
Manages classroom
minute to assemble the picture structure to engage
of poultry. (live poultry, dressed, learners, individually or
cuts of poultry) in groups, in meaningful
 The learner will identify market exploration, discovery
form and cuts of poultry. and hands-on activities
within a range of
What picture have you formed? Answers may vary physical learning
environments.

Alright, very good students.

So, our topic this morning is all about

prepare poultry and game dishes.

C. Presenting examples/instances of
the new lesson
Before we proceed to our discussion let us
have a short board-work activity that will
help you to recall one of your lessons in
TLE 7 exploratory subjects. Gible
ts
Dru
mstic
Dru
mette
Flipp
er
Dress
ed
Draw
n
k s Poult Poult
ry ry
Giblets Indicator no. 2
Include liver, heart, neck/internal organs Uses a range of
(show a picture of giblets) teaching strategies that
enhance learner
Drumstick achievement in literacy
Lower portion of the leg quarter and numeracy skills.

Drumettes
The first section between the shoulder and
elbow

Flipper
Wing tip

Dressed Poultry
Slaughtered poultry with the head, blood,
feet, feather and internal organs removed.

Drawn Poultry
Dressed poultry that have been chilled and
frozen.

Comprehension Questions
1. Where do we usually find chicken? Answers may vary
2. Can you name the market forms of
chicken?

D. Discussing new concepts &

practicing new skills #1

 Video Presentation of different

poultry cuts
Students are divided into 4 groups. Indicator no. 8.
Selects, develop,
Ask the learner to observe the
organizes, and uses
video and do the following:
appropriate teaching
1. Write down the different cuts and learning resources,
of poultry. including ICT, to
2. How will you determine the address learning goals.
cuts of poultry?
3. Let the learners to examine the
pictures posted on the board
and write your answer in the
activity sheet given by the
teacher (by group)
4. Each group will discuss their
observation
 What are the signs that the live
poultry is healthy?
 How will you describe drawn and
dressed poultry?
 Why is it important to determine
 the cuts of poultry before cooking
poultry dishes?
Indicator no. 1
Applies knowledge
of content within and
across curriculum
teaching areas
E. Discussing new concepts &
practicing new skills #2
F. Developing mastery (Leads to
formative assessment)

 Chicken ko, Recipe ko

Students are group according to their

favorite market forms of poultry. With their Indicator no. 3
group, they are going to make a recipe from Applies a range of
the favorite market forms of poultry they teaching strategies to
will choose and present it to the class. develop critical and
creative thinking, as
1. How do you find the activity? well as other higher-
2. How market forms of poultry order thinking skills.
develop your knowledge and
skills in making a recipe?

G. Finding practical applications of

concepts & skills in daily living.

The learners will be group into two. Each

group will be cut the picture of whole - The students will Indicator no. 6
chicken into 6 parts according cuts and participate in their Uses differentiated,
name it. Each group will present their respective groups and will developmentally
output to the class. The learner will be present their output after appropriate learning
given 5 minutes to finished the activity the given time experiences to address
learners’ gender, needs,
Rubrics were given to the students. strengths, interests and
RUBRIC experiences.
Category Scoring Criteria Points
Speed/Time They finished 20%
their activity
before or on the
time limit.
Content Presentation 45%
contains accurate
information
Technical terms 5%
are well defined
in language
appropriate for
the target
audience
Presentation The students will 30%
be able to cut
poultry properly
and name it
correctly. They
explain and
elaborate their
answers.
Total 100%
Standard Rules:
1. Cooperate with the group2
2. . Listen and follow the instructions
3. Respect the opinion of others.
4. Use inside voice
5. Be conscious of the allotted time.

Comprehension Questions:
1. How do you find the activity?
2. How poultry helps our daily living?

H. Making generalizations &

abstractions about the lesson.

Venn diagram
Using Venn diagram, discuss the
difference and similarities poultry
to the other kind of meat
Form 2 groups
 Group 1 – advantage of poultry
and pork

 Group 2 – advantage of meat and

seafood

I. Evaluating Learning
(Paper and Pencil Test)
Identification:
1. It is one of the market forms of
poultry which is the most available
form in the market.
2. In selecting live poultry in market,
what should be observed?
3. Market forms of poultry that is Dressed poultry
chilled/frozen.
4. These market forms of poultry
which parts are separately packed
in a single container and chilled. Healthy and well-feathered
5. The market forms of poultry that is
usually available in the groceries
Drawn poultry

Ready to cook

Drawn poultry

J. Assignment
1. Find your partner
2. Visit a market or a store in your
town and list down the market
forms being sold.
3. Take note the appearance,
odor, color and cuts.
 4. Write in a short bond paper

Prepared by:

JANICE D. ATADERO
Subject Teacher