DAILY LESSON School
Trinidad National High School Grade Level
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Other Learning resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Vicente P.
10
Teacher NANCY M. BUNAG Learning Area COOKERY
3RD
March 31, 2023 Quarter
Teaching Date and 9:00- 10:00 Grade 10- M. Quezon
Time
At the end of the lesson the learners are expected to: Remarks
1. Identify the two methods of cooking poultry dishes
2. Prepare and cook poultry dishes.
3. Realize the importance of following the recipe in making poultry dishes.
The learners demonstrate an understanding basic concepts and underlying theories in
preparing poultry and game dishes
The learners prepare a variety of poultry and game dishes found in different cultures
LO 2. Cook Poultry and Game Bird Dishes
2.1 prepare poultry and game birds hygienically to minimize risk of food spoilage and
cross-contamination.
2.2 Cook various poultry and game bird dishes appropriately.
Methods of Cooking Poultry Dishes
ADM Module, Internet
QUARTER 3 GRADE 10- TLE COOKERY Module, pp. 29-32
Grade 10- Cookery CG p. 34
Laptop, PPT presentation, Google,
Review game via Quizizz about the previous topic, Food Contamination The teacher will have a short
review of the past lesson
using an online game,
Quizizz.
The teacher will ask the following questions: The teacher will ask
1. Have you experienced cooking for yourself or for your family? What kind of food questions on the learners’
did you cook? How did you learn to cook your dish? prior knowledge about
2. If you want to cook a certain dish but you are not familiar with the ingredients that cooking that will lead to the
you will use and the procedures, what will you do? topic. This will encourage the
3. Is it important to learn how to cook even a simple poultry dish? Why? learners to share their
experiences and ideas as

C. Presenting examples/ instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
well express their opinions.
` From this activity the
students will be able to think
about the lesson.
GAME: What’s on the Menu? The teacher will present
pictures of different
ingredients then the learners
will try to identify the name
of the dish based on the
ingredients shown.
The teacher will discuss the following: During the discussion, the
Two Methods of Poultry Cookery teacher will pick a student to
1. Dry heat method – refers to any cooking technique where the heat is transferred give their prior knowledge on
to the food item without using moisture (roasting, baking, grilling, broiling) the methods of cooking
2. Moist heat method – include any techniques that involve cooking with moisture – poultry as well as examples
whether its steam, water, stock, wine, or other liquid (braising, simmering, boiling, of recipes using the two
stewing) methods.
EXAMPLES OF DRY-HEAT METHODS OF COOKING POULTRY This will help students to
1. Frying enhance their literacy skills
2. Baking and self- expression based
3. Roasting on their personal
4. Grilling experiences.
EXAMPLES OF MOIST-HEAT METHOD OF COOKING POULTRY 1.1 Content knowledge and
1. Tinola its application within
2. Afritada and across curriculum
3. Sinampalukang Manok areas.
4. Adobo
Methods of Cooking
Poultry and the effects of
Factors that Affect the Quality of the Poultry Product heat on poultry as well as
1. Appearance (color) – color of meat depends upon the presence of muscle the nutrients that can be

E. Discussing new concepts and
practicing new skills #2
pigment. derived from poultry-
2. Texture (tenderness) – meat is tender depends upon the rate and extent of the Science.
chemical and physical changes occurring in the muscle as it becomes meat.
3. Flavor – both taste and odor contribute to the flavor. 1.4 strategies for promoting
numeracy and literacy.
The teacher will discuss the following: During the discussion, the
teacher will give a short
1. IMPORTANCE OF FOLLOWING THE RECIPE discussion on conversion
1.1 Ingredients related to ingredient
1.2 Procedures measurement.
2. KITCHEN AND LABORATORY SAFETY PRACTICES During discussion, students
will give examples of
conversion of ingredient
measurement.
1.1 Content knowledge
and its application within
and across curriculum
areas.
Conversion - Math
Nutrient Content of Poultry-
Science (nutrient content)
1.4 strategies for promoting
numeracy and literacy.
Understanding and strictly
following the procedures in
a recipe- English
The learners will learn and
practice kitchen and
laboratory safety measures.
- Health
F. Developing Mastery
(Leads to formative assessment)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application and remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%.
C. Did the remedial lessons work?
No. of learners who caught up
with the lesson.
Guide questions: 1.5 Strategies for
1. Why is it important to strictly follow the recipe? developing critical and
2. What could happen if you do not follow the ingredients and procedures stated in creative thinking as well as
the recipe? other higher order thinking
skills.
The teacher will ask: 1.5 Strategies for
1. How will you apply your learnings today in your daily life? developing critical and
2. Do you think this lesson will improve your skills in preparing and cooking poultry creative thinking as well as
dish? How? other higher order thinking
skills.
From this lesson, I have learned that___________________________________________ 1.5 Strategies for
developing critical and
creative thinking as well as
other higher order thinking
skills.
GROUP PERFORMANCE TASK The students will perform
their knowledge on the
Application of the two methods of cooking poultry by group (2 groups of male learners methods of cooking poultry
and 2 groups of female learners) using their chosen recipes.
Recipe- Making
Cognitivism- learning theory that focuses on how information is received, organized,
stored, and retrieved by the mind.
To determine the knowledge that has been taught.
D. No. of learners who continue to
require remediation
E. Which of the teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Prepared By: Checked By: Noted By:

NANCY M. BUNAG JOAN M. DACO HECTOR SG. DE DIOS ALVIN PATRICK Q. PEÑAFLORIDA
Subject Teacher Master Teacher I Head Teacher III Assistant Principal II/OIC