School MATIN-AW NATIONAL HIGH SCHOOL Grade Level 10

Teacher JONAVILLE B. ALICO Learning Area TLE

Time 7:30 – 8:30 Quarter 3rd
K to 12 Daily Lesson Log

March 20,2023 –MON. March 21,2023 –TUES. March 22 ,2023 –WED. March 23 ,2023 –THURS.
I. OBJECTIVES
A. Content Standards The Learners demonstrate an understanding of: basic concepts and underlying theories in preparing poultry and game dishes
B. Performance Standards The Learners shall be able to: prepare a variety of poultry and game dishes in different cultures
C. Learning Competencies / MELC LO 1: Perform mise en place MELC LO 2: Cook Poultry and Game Dishes MELC LO 2: Cook Poultry and Game Dishes
TLE-HECK10-PGD-IIIe-25-1.2 TLE-HECK10-PGD-IIIf-h-26-2.1-2.2 TLE-HECK10-PGD-IIIf-h-26-2.1-2.2
Objectives  Identify the different cuts of  Prepare poultry and game birds  Prepare poultry and game birds
poultry hygienically to minimize risk of food hygienically to minimize risk of food
spoilage and cross-contamination spoilage and cross-contamination
*Discuss the principles of cooking poultry *Identify the steps in fabricating poultry(chicken)
*Identify the causes of food spoilage and
contamination in poultry
Identifying Different Cuts Principles of Cooking Poultry Steps in Fabricating Poultry (Chicken)
II. CONTENT of Poultry

III. LEARNING RESOURCES

1. Teacher’s Guide pp.
2. Learner’s Material pp. 236-238 241
3. Other Learning Resources AVP, Pictures AVP
IV. PROCEDURES
 Activity Review : What is the market forms of Drill: Fact or Bluff
poultry shown in the picture? *To prevent the risk of microbial contamination,
stuffing of turkey and chickens
should be done immediately after roasting.
*The best cooking temperature for poultry is at
high heat.
*Food may be contaminated by different
microorganisms or by chemicals that can cause
health problems for anyone who eats it.
*All food should be safe and free from
Drill : Arrange the jumbled letters contamination and spoilage at all points in its
-halves, drumsticks, thigh, breast journey from its source until it reaches the
drummettes consumers.
*Mature birds are best cooked using dry heat.
Moist heat is suitable for young birds.
242-245
AVP
Drill: Group Activity
Direction: Sequencing. Arrange the following steps
using numbers 1-10 to show the correct sequence of
fabricating chicken ..
_Separate skin that is attached to breast from leg
quarter.
_With knife, cut between joint to remove and cut
any skin not separated from carcass yet.
_ Cut along center of breastbone.
_Cut around wing joint to remove wing.
_Cut around leg quarter going up high towards
backbone then circling down toward other side.
_Using your thumb push up and out to snap apart
joint.
_Using the knife, scimitar may be preferred but a
fillet knife would work well too. Cut along one side
of the breastbone to the base of the chicken.
__ Finish cut through joint to remove leg quarter.
Repeat steps 10-13 for other leg quarter.
__With your thumb under the wing joint press
upward and out to separate joint.
___A small thin piece of meat located on underside
of the breast can be removed by pulling the

 Analysis Let the students to use the
words above in a sentence related
to poultry
Call some students to present
their sentences
What are the different cuts of poultry that
you know?
 Abstraction The teacher will discuss on the
following topics:
- what are the different cuts
of poultry
-Why do we need to learn
the different cuts of poultry prior
to cooking?
*State your personal insights about the
lesson using the prompts below.
I realized that ___________________.
 Application Recall your most favorite poultry dish.
Then identify the poultry part used in the
dish and briefly explain the method of
cooking.
V. Assessment Identify cuts of poultry shown in
the picture.
Write your answer in the blank.
#’s 1-5 only.
VI. Assignment/ Agreement What are the principles of
Poultry cookery?
VII. Remarks
VIII.REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require additional
activities for remediation
Prepared by :
JONAVILLE B. ALICO
SST-III / Subject Teacher
tenderloin, good for chicken tenders.
Do you need to prepare poultry and game birds How did you find the activity?
hygienically? Was it easy for you to arrange the steps in
fabricating chicken?
Cite 2 risks/ problems you might encounter if
poultry are not hygienically prepared.
The teacher will promote class discussion on the The teacher will promote class discussion on the
following topics: following topics:
- what are the principles of cooking poultry? - what are the steps in fabricating chicken?
-what are the causes of food spoilage and cross- -AVP on the steps of fabricating chicken
contamination?
*State your personal insights about the lesson
How can we prevent food spoilage and cross- using the prompts below.
contamination of prepared poultry ?
I learned that ___________________.
*State your personal insights about the lesson
using the prompts below.
I understand that ___________________.
What will you do to left over Liston Manok from Create a flow chart on the steps of fabricating
your birthday , in order to keep it safe from chicken.
contamination?
Identification: Identify the steps of fabricating chicken by writing
The best cooking temperature of poultry is at 1.___ the correct sequence using numbers 1-10.
to 2._____________ heat. Refer to Teacher -Made Formative Test .
2.Mature birds are best cooked using _3._____
heat.
3. Because of its susceptibility to microbial growth,
cooked poultry should be eaten 4.________ or
5.________ if not consumed.
Search videos on how to fabricate chicken Try to fabricate chicken at home.
Checked by :
ALFREDO G. GABOR Jr.
School Head
1. Patotin na Itik/Manok
Code: DLHTM VII. A.10

Wild ducks are exciting game birds which could provide a very tasty exotic food and many species as well as domesticated breeds are widely consumed around the world.

 Roasted Whole Duck or locally known in Philippines as "patotin"  is popular in the provinces of Visayas as one of the most delicious appetizer, somehow known for its
unique taste but in simple way of cooking.

Cooking may a bit challenging since one has to dig a hole in the ground to be its pit. The marinated duck wrapped in a foil is being buried and the heat has to be above the hole. It
is usually an indigenous oven-type method of cooking. Just be careful not to overcook.
Appreciate the local food and the innovativeness of the Maasinhon making this kind of food. It develop sense of pride and patronizing local products and know the skills in making
“Patotin”.

Read the questions carefully. Choose the best answer from the options. Write the letter of your answer in
the blank provided before each number.
_____1. What do you call birds that are domesticated and raised mainly for its meat and egg?
A. Bird B. Fowl C. Game D. Poultry

_____2. What do you call birds that are hunted for food?
A. Bird B. Fowl C. Game D. Poultry

_____3. Which of the following characteristics is not a good quality of live poultry?
A. Has clear eyes. C. Free from fin feathers
B. Heavy and the skin D. Well-develop thighs.

_____4. What do you call young chickens that are usually 9 to 12 weeks of age?
A. Fryer B. Hen C. Roaster D. Stag

_____5. How many days should a whole chicken be stored in the refrigerator?
A. 1 day B. 2 to 4 days C. 1 to 2 days D. 3 to 4 days

_____6. How do you classify the chicken breast?

A. Dark meat B. Entrails C. Viscera D. White meat

_____7. Which of the following poultry is tender, flavorful, and originated in China?
A. Chicken B. Goose C. Itik D. Peking duck

_____8. Which of the bird is slaughtered, that have been bled and de-feathered?
A. Dressed B. Live C. Ready-to-cook D. Whole
__9. What do you call a bird that is split from front to back through the backbone?
A. Drumettes B. halves C. Mid-section D. Thigh

10. What is a male chicken under 10 months old?

A. Fryer B. Hen C. Rooster D. Stag