TMDI Lesson Plan

In
T.L.E 12 (Cookery)

I. OBJECTIVES

At the end of the lesson, the students are expected to:

1. Prepare tools, equipment, and ingredients based on standards

2. Identify the market forms of poultry.

3. Determine poultry cuts in accordance with prescribed dish.

II. CONTENT: Perform mise en place

A. Content Standard
The learners demonstrate an understanding basic concepts and underlying
theories in preparing poultry and game dishes

B. Performance Standard
The learners prepare a variety of poultry dishes found in different cultures

C. Learning Competency
LC Code: TLE_HECK9-12PGD-IIIe-25
Market forms of poultry.
Poultry cuts.

III. LEARNING RESOURCES

REFERENCES: Cookery Book Manual pp. 207-220

MATERIALS: Laptop, TV, PowerPoint

IV. PROCEDURES

Learning Episode 1

Teacher’s Activity Student’s Activity

A. Preliminaries
Classroom Management
Prayer
Greetings
Checking of attendance
Review/ Drill of previous topic
1. Give me the basic sauces for meat, Students will answer.
vegetables and fish.

B. Motivation: Show pictures about the different

cuts of poultry.

C. Presentation of Competency: Market forms

and poultry cuts.
Skills: Cut poultry
Methodology: Discussion
Context: To

D. Importance
Learning Episode 2

Teacher’s Activity Students’ Activity

Modelling:

The teacher will start the lesson with a The students will take down notes during the
discussion using a PowerPoint presentation discussion.
before the students will have their hands-on
activity.

Learning Episode 3

Teacher’s Activity Students’ Activity

A. Guided Practice: Group activity

The teacher will divide the students into two
groups, and the teacher will give each group a
picture of a whole chicken. Each group will cut the The students will perform the activity.
picture into 6 parts according to the poultry cuts
and name each cut.
Present it to the class.

Independent Practice:

Prepared one
dessert according
to
your choices,
perform plating
and
garnish. Record
while you
perform
and present your
work. After that
send your output
to my email.
Prepared one
dessert according
to
your choices,
perform plating
and
garnish. Record
while you
perform
and present your
work. After that
send your output
to my email.
Prepared one
dessert according
to
your choices,
perform plating
and
garnish. Record
while you
perform
and present your
work. After that
send your output
to my email.
 This is the
criteria to
evaluate your
performance.
Prepared one
dessert according
to
your choices,
perform plating
and
garnish. Record
 while you
perform
and present your
work. After that
send your output
to my email.
 This is the
criteria to
evaluate your
performance.

Learning Episode 4

Evaluation: Identification

1. What do you call the birds that are hunted for food? Ans. Poultry
2. What do you call a de-sexed male chicken usually under 8 months old? Ans. Capon
3. It is a breed of duck originated from China and is noted for its tender and flavorful
meat. Ans. Peking duck
4. What do you call the young immature pigeon of either sex with extra tender meat?
Ans. Squab
5. A large chicken about 4 kg. dressed weight which are on sale especially during
Christmas holiday. Ans. Jumbo broiler
6. To what part of poultry does breast meat belong? Ans. White meat
7. What is a good characteristic of a good quality live poultry? Ans. Has a clear eye
8. A young chicken that is usually 9-12 weeks of age. Ans. Broiler or fryer
9. How many days should a chicken be refrigerated? Ans.
10. What is a male chicken under 10 months old? Ans. Stag
11-15. Give 5 different cuts of poultry. Ans. Wing, leg with thigh, drumstick, breast,
thigh

Assignment: