School BINABALIAN NATIONAL HIGH SCHOOL Grade 10

Grades 7- 12 Teacher Imee Angelie T. Camero Learning Area TLE- COOKERY

DAILY LESSON PLAN Teaching Dates and Time MARCH 3, 2023 1:00 – 2:00 Quarter 3

OBJECTIVES
Content Standards
The learners demonstrate an understanding basic concepts and underlying theories in preparing poultry and game
dishes
Performance Standards
The learners shall be independently prepare a variety of Poultry and Game Dishes Found in different Cultures

Learning Competencies During the learning engagement, the learners are expected to:

LO 4: Store Poultry and Game Bird

1. Store and maintain poultry and game bird according to standards

GAD Integration/
Values Integration/
Cooperation, Inclusive
Comprehensive Sexuality
Education Integration
CONTENT Techniques in Storing Poultry , Storage Time for Poultry and Game , Safety Practices in Handling and Storing Poultry
and Game Products, and Safe shopping for Chicken and Poultry
LEARNING RESOURCES
 School BINABALIAN NATIONAL HIGH SCHOOL Grade 10
Grades 7- 12 Teacher Imee Angelie T. Camero Learning Area TLE- COOKERY
DAILY LESSON PLAN Teaching Dates and Time MARCH 3, 2023 1:00 – 2:00 Quarter 3

References
Code : TLE_HECK10PGD-IIIj-27
LM COOKERY Grade 10 Module 4 page 320-325
K-12 MELCS page 422

Other Resources Open Educational Resources

PROCEDURES
A. Reviewing previous Review/Recall
lesson or presenting the Activity: The teacher will review the last topic about , about Plating / Presenting Poultry and Game
new lesson Dishes

Questions:
ELICIT
What are the factors to consider in Presenting / Plating Poultry and Game Dishes ?

What is Portion Control ?

Why plating the food before presenting to the guest is important?

MoB. Establishing a purpose  Motivation:

for the lesson

ENGAGE The teacher will present pictures and the students will identify whether it is perishable or non perishable
foods.
 School BINABALIAN NATIONAL HIGH SCHOOL Grade 10
Grades 7- 12 Teacher Imee Angelie T. Camero Learning Area TLE- COOKERY
DAILY LESSON PLAN Teaching Dates and Time MARCH 3, 2023 1:00 – 2:00 Quarter 3

C. Presenting Processing questions

examples/instances of the 1. Base on your knowledge, what are the ways or techniques that you know to preserve foods.
new lesson ENGAGE

D. Discussing new concepts  The teacher will discuss about Techniques in Storing Poultry, Handling and Storage o Poultry ,
and practicing new skills #1 Storage Time for Poultry and Game , Safety Practices in Handling and Storing Poultry and Game
Products

E. Discussing new concepts The teacher will discuss about safety shopping for chicken and poultry .
and practicing new skills #2

1. What is the importance of proper handling and Storing of poultry ?

EXPLORE

F. Developing mastery  Activity : “ VIDEO ANALYSIS “

 Directions: For better understanding the students will watched aVideo , about the lesson. Then
EXPLAIN the students will write there what they have learned from the video .
https://youtu.be/kz9VdyIF61A
https://youtu.be/mRVGEwSjKnI

Question:
G. Finding Practical 1. What practices can be followed to prevent cross contamination when handling meat?
applications of concepts
and skills (Leads to
Formative Assessment)
ELABORATE
H. Making generalization
and abstractions about the  Give some examples of life scenarios that you know that can cause cross contamination?
lesson
ESSAY:
EVALUATE After watching the video the learners will write what they learn from the video they watch
 School BINABALIAN NATIONAL HIGH SCHOOL Grade 10
Grades 7- 12 Teacher Imee Angelie T. Camero Learning Area TLE- COOKERY
DAILY LESSON PLAN Teaching Dates and Time MARCH 3, 2023 1:00 – 2:00 Quarter 3

I. Evaluating learning

J. Additional activities for Assignment

application or remediation EXTEND INSTRUCTION:
Make an advance reading about Lesson 2 – Factors to Consider in Presenting/ plating poultry dishes

Prepared by: Checked by:

IMEE ANGELIE T. CAMERO NORELYN M. CAROLINO,Med MARIAN C. CACHO,MAEd

Teaching Intern Master Teacher I/ Cooperating Teacher Head Teacher III

Noted:
RONALD ALPON C. TOBIAS, PhD
Principal