School Binabalian National High School
Grade 7 to 12
DAILY LESSON PLAN
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. GAD Integration/
Values Integration/
Comprehensive Sexuality
Education Integration
II. CONTENT
III. LEARNING RESOURCES
A. References
 Teachers Guide
pages
 Learner’s
Material pages
B. Other Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
Grade Level & Section 10
Name Imee Angelie T. Camero Learning Area TLE -Cookery
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3
The learners an understanding: Cooking Poultry and Game Dishes
The learners independently Cook demonstrate Poultry and Game Dishes
At the end of 60 minutes period students are expected to.
1. know the principles in cooking poultry and game.
2. Identify the causes of food spoilage and contamination.
3. Assess knowledge and understanding about fabricating and deboning chicken.
Cooperate and Collaborate
Cook Poultry and Game Dishes
Cook Poultry and Game Dishes
129-130
297
Laptop, TV
ELICIT 1. Prayer-“
2. Greetings-
3. Room Conditioning- Okay
4. Checking of Attendance-
5. Checking of assignment
6. Review/Recall
QUESTIONS:
 What was the previous meeting all about ?
 What have you learned about the previous topic ?
 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3

 How will you apply the knowledge that you have learned in your daily lives?.
 GUESS MY NAME
Instruction: The teacher show some pictures of different
Classification of poultry and game, then the learners will identify the name of that poultry..
B. Establishing a purpose
for the lesson

ENGAGE

C. Presenting
examples/instances of the
new lesson

Poultry and game dishes are popular choices for many people who enjoy flavorful and nutritious meals. These
dishes are known for their unique textures and flavors, which can be achieved through various cooking
techniques and ingredients.
When cooking poultry and game, it is important to choose high-quality meat that is fresh and free from any
defects. Poultry such as chicken, turkey, and duck are versatile meats that can be roasted, grilled, fried, or even
braised to perfection. On the other hand, game meats such as venison, elk, and wild boar are leaner and have a
stronger flavor, making them ideal for slow cooking or smoking.
C. Discussing new concepts Questions:
and practicing new skills EXPLORE
1.What are the parts of the chicken that you know ?
#1 2. Have you ever try to cook chicken? Share your ways or experience on how you cook it.

Discussing the lesson for today Different poultry cuts, Different nutritional value of poultry
 Discussing new concepts
and practicing new skills
#2
D. Developing mastery  Group Discussion
EXPLAIN
 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3

Group discussion Activity: the students will be divided into two groups. Each group will create a concept map
based upon their group discussion of the following Group: 1-different Poultry cuts and group 2- different
nutritional value of poultry. Afterwards the group will select a reporter to prepare and present their output Infront
of the class.

Concept map sample:

E. Finding practical Questions:

application of concepts
and skills in daily living 1.What have you learn about the topic ? How are you going apply the knowledge that you have learned in your
daily lives ?
ELABORATE
F. Making generalization 1. How do processing and handling practices affect the quality and safety of poultry and game dishes
and abstractions about
the lesson
 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3

I. Evaluating learning I. IDENTIFICATION:

EVALUATE
____________1. Percentage of water present in chicken meat?
____________2. These are richer in fat, have more connective tissues, and have higher riboflavin and
myoglobin content. These is usually found in parts of fowl‘s body which are always used.
____________3. It refers to several kinds of fowl that are used as food and the term includes chicken, turkey,
duck, pigeon, and quail.
____________4. Method of cooking that uses water, liquid or steam to transfer heat to food.
____________5. This cooking method is usually reserved for young tender poultry
____________6. A white-like a fibrous connective tissue that attaches muscle to bone
____________7. An inner pectoral muscle that lies up against the keel bone.
____________8.It is composed of the neck bones with flesh attached
____________9. It is the thick-walled muscular organ that has been cross-sectioned into two halves.
____________10. The major role of this nutrient is the creation of DNA,

Part 2:MULTIPLE CHOICE, READ THE QUESTIONS CAREFULLY AND CHOOSE THE CORRECT ANSWER.

1. What the best way to prepare game meat?

A. Bake it
B. Boil it
C. Roast it
D. Fry it
2. Which part of the chicken has the most flavorful?
A. Breast
B. Thigh
C. Wing
D. Drumstick
3. What is the best way to cook whole chicken?
A. Roast it
B. Fry it
 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3

C. Grill it
D. Boil it

4. What is the key on cooking a successful poultry dish?

A. Using the heat
B. Marinating the meat
C. Cooking it quickly
D. Knowing the proper time and temperature
5. What is the difference between white meat and dark meat in poultry ?
A. White meat is more tender than dark meat
B. Dark meat has more fat than white meat
C. White meat has a stronger flavor than dark meat
D. Dark meat is healthier than white meat
6. Which cooking method is best for tough cuts of game meat
A. grilling
B. braising
C. frying
D. boiling
7. It is refers to any cooking technique where the heat is transferred to the food item without using any moisture
A. Moist heat Method
B. Moist-heat Method
C. Dry- heat Method
D. Dry heat Method

8. Which of the following is a common causes of food spoilage?

A. Failure to thoroughly heat or cook food
B. Proper storage of food
C. Clean plates and tools
D. Employees with good personal hygiene

9. What is cross contamination?

 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3

A. The transfer of bacteria from one surface to another

B. The transfer of bacteria from raw to cooked food.
C. The transfer of bacteria from contaminated water to food
D. The transfer of contaminated air to food
10. This type of knife cuts the end of the leg bone.
A. Butcher knife
B. Bread knife
C. Bolo
D. Cleaver

III- ESSAY (5 points)

Why is it important to have a clean and safety working environment in cooking poultry and game dishes?
Assignment: Guide Questions:
EXTEND Prepare your ingredients and Job plan for Chicken dishes

Prepared by: Checked by:

IMEE ANGELIE T. CAMERO NORELYN M. CAROLINO,Med MARIAN C. CACHO
Teaching Intern Master Teacher I/ Cooperating Teacher Head Teacher III

Noted:
RONALD ALPON C. TOBIAS, PhD
Principal
 School Binabalian National High School Grade Level & Section 10
Grade 7 to 12 Name Imee Angelie T. Camero Learning Area TLE -Cookery
DAILY LESSON PLAN
Teaching Dates and Time March 23,2023 / 1:00-2:00 pm Quarter 3